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All Journal HAYATI Journal of Biosciences Jurnal Natur Indonesia Jurnal Online Mahasiswa (JOM) Bidang Pertanian agriTECH Jurnal Sains dan Teknologi Pangan Emerging Science Journal Jurnal Kesehatan Komunitas PROSIDING SEMINAR NASIONAL AGRIBISNIS TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Canrea Journal: Food Technology, Nutritions, and Culinary Journal Budimas : Jurnal Pengabdian Masyarakat Unri Conference Series: Community Engagement Dinamika Lingkungan Indonesia Sagu Jurnal Teknologi Pangan Teknologi dan Industri Pertanian Indonesia IPTEKIN : Jurnal Kebijakan Pembangunan dan Inovasi

USMAN PATO

Univeristas Riau

Author-ID : 341049

Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Public Health Social Sciences Other

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ISOLASI DAN IDENTIFIKASI KAPANG SELULOLITIK DARI KULIT ARI KEDELAI LIMBAH PENGOLAHAN SUSU KEDELAI ESPE SIMANJUNTAK; EVY ROSSI; USMAN PATO
Jurnal Sagu Vol 16, No 1 (2017)
Publisher : Universitas Riau

The aim of this research was to isolate and to identify the genus selulolitic mold from the husk soybean wasteof soybean milk processing industry. This research was conducted using two phase experiments, the firstphase was to isolate mold from the husk soybean and the second phase was to identify the isolated seluloliticmold. Data were tabulated and analyzed descriptively. The results showed that of 22 isolates were isolated,only 16 isolates were declared as mold. Out of 16 isolates, seven isolates were able to produce a clear zoneat CMC media indicating that isolates produce enzymes selulose. Among seven isolates, four isolates wereidentified belonging to the genus Aspergillus, one isolate belong to the genus Mucor, and two other isolatescould not be identified.

STUDI MUTU BIJI KAKAO FORASTERO YANG DIOLAH DENGAN METODE SIME-CADBURY Usman Pato; Yusmarini '; Jumar '
Jurnal Sagu Vol 2, No 03 (2003)
Publisher : Universitas Riau

The effect of various fermentation times on the quality of dried Forastero cacao beans was evaluated. Dataobtained were treated by the analysts of variance followed by a least significant difference test Various fermen-tiition times significantly affected the total acids, weight of 100 of beans, number of mould-infected beans, andthe colour of cacao beans, however no effect of fermentation times on the fermentation index, p H , aroma andtaste of cocoa beans was observed. The higher quality of d ried Forastero cacao beans processed by use of Slnie-Cadbury method was found when raw beans were fermented for 5 d than for 3 or 7 d.

POTENSI PROBIOTIK UNTUK MENCEGAH PENULARAN COVID-19 MELALUI PENINGKATAN KEKEBALAN TUBUH MANUSIA Emma Riftyan; Usman Pato; Dewi Fortuna Ayu; Evy Rossi
Jurnal Sagu Vol 20, No 1 (2021)
Publisher : Universitas Riau

Pandemi COVID-19 yang awalnya bermula di Wuhan Cina begitu cepat menyebar ke lebih dari 206 negara termasuk Indonesia. Penggunaan vaksin merupakan suatu tindakan preventif yang cukup efektif dalam pencegahan penularan COVID-19. COVID-19 disebabkan oleh SARS-CoV-2 yang merupakan hasil mutasi dari SARS-CoV yang memiliki sifat virulensi yang lebih tinggi dan menyebar lebih cepat. Terhitung pada tanggal 7 April 2020, jumlah orang yang terinfeksi telah mencapai lebih 1.352.045 orang di antaranya 76.328 orang meninggal dunia. Walaupun belum ada obat khusus untuk mengobati COVID-19, namun pemberian obat misalnya remdesivir, fapilavir dan chloroquin fosfat dapat menyembuhkan 293.665 orang pasien. Selain tindakan terapi, tindakan preventif seperti peningkatan kekebalan tubuh merupakan langkah yang penting untuk mencegah penularan berbagai jenis penyakit. Hasil penelitian menunjukkan bahwa probiotik dapat meningkatkan kekebalan tubuh melalui crosstalk antara probiotik dan mukosa usus. Interaksi antara probiotik dan mukosa usus dapat meningkatkan pembentukan limfosit yaitu sel B dan sel T, interleukin utamanya IL-10 dan IL-1β, imunoglobulin terutama IgA, sel NK dan sel Th-17. Pembentukan komponen ini secara langsung akan meningkatkan sistem kekebalan tubuh terhadap penularan berbagai penyakit termasuk COVID-19.

Pembuatan Nugget Ikan Nila dengan Penambahan Tepung Kedelai Asri Tarida Simanjuntak; Usman Pato
Jurnal Sagu Vol 19, No 2 (2020)
Publisher : Universitas Riau

Nugget merupakan salah satu makanan cepat saji (fast food) yang sangat disukai oleh kalangan masyarakat luas yang dapat dibuat dengan menggunakan bahan baku daging ikan. Ikan nila merupakan salah satu jenis ikan air tawar dengan tekstur daging yang halus, berwarna putih dan memiliki rasa yang enak sehingga dapat digunakan sebagai bahan baku nugget. Dewasa ini dalam pengolahan nugget juga sering ditambahkan bahan pangan nabati yang kaya akan zat gizi salah satunya yaitu kacang kedelai. Kacang kedelai memiliki kandungan gizi seperti protein, lemak, karbohidrat dan senyawa antioksidan yaitu isoflavon. Kandungan isoflavon pada kedelai dapat menurunkan berbagai resiko penyakit degeneratif. Kacang kedelai juga memiliki kandungan serat yang cukup tinggi sehingga sangat baik dikonsumsi untuk membantu proses metabolisme di dalam tubuh. Kacang kedelai yang digunakan diolah menjadi tepung sebagai bahan baku dalam proses pembuatan nugget.

EVALUASI MUTU DAN DAYA SIMPAN ROTI MANIS YANG DIBUAT MELALUI SUBSTITUSI TEPUNG TERIGU DENGAN MOCAF Usman Pato; Evy Rossi; Rizqi Yanra; Dan Mukmin
Jurnal Sagu Vol 10, No 02 (2011)
Publisher : Universitas Riau

The demand of Indonesia for wheat flour is predicted to increase by at least 6% every year. Theobjective of this study was to find out the best formulation in production of sweet bread made from wheatflour substituted with Mocaf (Modified Cassava Flour). Each treatment of the research was conducted inthree replications. Parameters observed were contents of moisture, ash, and sucrose as well as leaveningpower, self life and organoleptic assessment of sweet bread. The data obtained were analyzed by ANOVAand was continued with DNMRT test at 5% level. Meanwhile the organoleptic data were analyzed byFriedman Test and data of gelatinous filament, flavor and rancidity were presented by descriptiveanalysis. Results showed that substitution of mocaf significantly influenced the levels of ash and sugar,leavening power and the organoleptic assessment of sweet bread. In general, substitution of 30% mocafhad met the Indonesian quality standard of sweet bread (SNI 01-3840-1995). In addition, the self life ofsweet bread in the treatment TM3 (wheat flour 70% and 30% mocaf) was similar to that of commercialsweet bread.Key words: sweet bread, mocaf, quality, substitution

KARAKTERISTIK BRIKET DENGAN PENCAMPURAN KULIT BATANG SAGU DAN TEMPURUNG KELAPA Afna Afna; Usman Pato; Farida Hanum Hamzah
Jurnal Sagu Vol 20, No 1 (2021)
Publisher : Universitas Riau

Kulit batang sagu dan tempurung kelapa mengandung senyawa lignin dan selulosa yang cukup tinggi dan belum dimanfaatkan secara optimal. Penelitian ini bertujuan untuk mendapatkan formulasi terbaik pencampuran kulit batang sagu dan tempurung kelapa dalam pembuatan briket. Penelitian dilakukan secara eksperimen menggunakan Rancangan Acak Lengkap (RAL) dengan 5 perlakuan dan 3 ulangan. Perlakuan dalam penelitian ini P1 (arang kulit sagu dan arang tempurung kelapa 90:10), P2 (arang kulit sagu dan arang tempurung kelapa 80:20), P3 (arang kulit sagu dan arang tempurung kelapa 70:30), P4 (arang kulit sagu dan arang tempurung kelapa 60:40), P5 ( arang kulit sagu dan arang tempurung kelapa 50:50). Data yang diperoleh dianalisis secara statik dengan analysis of variance (ANOVA) dan dilanjutkan dengan New Multiple Range Test (DNMRT) Duncan pada taraf 5%. Hasil penelitian ini menunjukkan bahwa rasio kulit batang sagu dan tempurung kelapa berpengaruh nyata terhadap kadar air, kadar abu, kadar zat mengguap, kerapatan, kadar karbon terikat, nilai kalor dan daya bahan bakar. Perlakuan terbaik pada penelitian ini adalah P5 (arang kulit kayu sagu dan arang tempurung kelapa 50:50) kadar air 3,67%, daya abu 4,54%, kadar zat mengguap 1,13%, daya bakar 0,67 g / cm3, karbon terikat 90,68%, nilai kalori 7748,61 kal/g dan daya bahan bakar 0,0029 g/detik.

SUBSTITUSI TEPUNG TERIGU DENGAN PATI SAGU DALAM PROSES PEMBUATAN CAKE Rahmayuni '; Usman Pato; Vonny Setiaries Johan; M. Atep Solihin
Jurnal Sagu Vol 11, No 2 (2012)
Publisher : Universitas Riau

The purpose of this study were to determine the effect of substitution of wheat flour with sagostarch on the quality of cake and to obtain the best formulation of making cake. Completelyrandomized design (CRD) was use in this study, which consists of five treatments, each treatmentperformed three replications to obtain 15 units of the experiment. The treatments used were: ST1:wheat flour 80 % and sago starch 20%, ST2: wheat flour 60% and sago starch 40%, ST3: wheat flour40% and sago starch 80%, ST4: wheat flour 20% and sago starch 80%, ST5: wheat flour 0% sagostarch 100%. The results showed that the variation of substitution of wheat flour with sago starchsignificant affected the levels of protein, carbohydrates, aroma, color, flavor, texture, and overallassesment, but did not significant influence the levels of water. The best treatment was ST1 (wheatflour substituted with 20% sago starch) with moisture content of 14.61%, protein 9.01%,carbohydrate 12.76% and evaluating the overall sensory evaluation was liked by panelist.

Optimalisasi Pemberian Ammonium Sulfat terhadap Produksi Nata De Banana Skin Evy Rossi; Usman Pato; S.R. Damanik
Jurnal Sagu Vol 7, No 2 (2008)
Publisher : Universitas Riau

The effects of ammonium sulphate on physical properties of bacterial cellulose-Nata de banana skin produced by Acetobacter xylinum had been studied. The pupose of this study was to find out the optimum concentration of ammonium sulphate that can be used to produce maximum Nata de banana skin. A completely randomized design was used in this research and the treatments were concentrations of ammonium sulphate; A1 (0,4% per vol), A2 (0,8% per vol), and A3(1,2% per vol). The result showed that various concentrations of ammonium sulphate significantly affected the tital bacteria population, but did not provide different results for thickness, weight, moisture and yield.

PRODUCTION NUGGET Of WHITE OYSTER MUSHROOM WITH ADDITION OF SNAKEHEAD FISH Mercia Yolanda Ashari; Usman Pato; Evy Rossi
Jurnal Sagu Vol 21, No 1 (2022)
Publisher : Universitas Riau

The purpose of this research was to obtain the best combination for making white oyster mushroom nuggets with the addition of snakehead fish. This study was conducted by using a completely randomized design with four treatments and four replications. The treatments consisted of TG1 (100% white oyster mushroom : 0% snakehead fish), TG2 (90% white oyster mushroom: 10% snakehead fish), TG3 (80% white oyster mushroom: 20% snakehead fish), TG4 (70% white oyster mushroom : 30% snakehead fish). Data obtained were analyzed by using analysis of variance and followed by Duncan’s New Multiple Range Test (DNMRT) at 5%. Result showed that the combination of white oyster mushroom and snakehead fish significantly affected moisture, ash, fat, protein, and fiber, and descriptive sensory assessment such as colour, flavour, aroma and elasticity of nuggets. The best treatment was TG4 (70% white oyster mushroom : 30% snakehead fish) with 54.91% moisture content, 1.71% ash, 12.62% fat, 35.24% protein, and 0.28% fiber. The overall sensory assessment of TG4 treatment was favored by panelists with a description of yellowish white color, a taste typical of snakehead fish, a little bit of typical smell of snakehead fish and white oyster mushroom and chewy texture.

PEMANFAATAN Leuconostoc mesenteroides DAN Lactobacillus plantarum 1 DALAM PEMBUATAN PIKEL PROBIOTIK UMBI BENGKUANG Dini Elfiani Puteri; Yusmarini Yusmarini Yusmarini; Usman Usman Pato
Jurnal Sagu Vol 21, No 1 (2022)
Publisher : Universitas Riau

Penelitian ini bertujuan untuk mengetahui Leuconostoc mesenteroides dan Lactobacillus plantarum 1 yang sesuai terhadap kualitas mikrobiologi dan sensori pikel probiotik umbi bengkuang. Penelitian ini dilakukan secara eksperimen dengan menggunakan rancangan acak lengkap dengan empat perlakuan dan empat ulangan. Perlakuan yang digunakan dalam penelitian ini adalah P0 (penambahan Leuconostoc mesenteroides), P1 (penambahan Leuconostoc mesenteroides + Lactobacillus plantarum 1 RN1-23121), P2 (penambahan Leuconostoc mesenteroides + Lactobacillus plantarum 1 RN2-53), P3 (penambahan Leuconostoc mesenteroides + Lactobacillus plantarum 1 RN2-12112). Data dianalisis dengan ANOVA, selanjutnya dianalisis dengan Duncan's New Multiple Range Test (DNMRT) pada taraf =5%. Hasil penelitian menunjukkan bahwa penambahan Lactobacillus plantarum 1 dengan sifat amilolitik yang berbeda berpengaruh nyata terhadap keasaman (pH), asam laktat, total bakteri asam laktat, serta penilaian deskriptif dan sensorik hedonik warna, aroma, kerenyahan, rasa, dan keseluruhan. Perlakuan terpilih adalah P3 (penambahan Leuconostoc mesenteroides + Lactobacillus plantarum 1 RN2-12112) dengan pH 2,80, asam laktat 0,98%, total bakteri asam laktat 9,57 log CFU/ml dengan ciri sensori warna putih kekuningan, aroma khas fermentasi, renyah, rasa asam, dan penilaian hedonik secara keseluruhan disukai oleh panelis.Kata Kunci: pikel, probiotik, Leuconostoc mesenteroides, Lactobacillus plantarum, umbi bengkuang

Co-Authors ', Jumar ', Mukmin ', Rahmayuni .,, Rahmayuni .,, Yusmarini AA Sudharmawan, AA ABDUL K. PARLINDUNGAN ABDUL RAUF Aceng Sehat Ade Syaputra Adi Krismawan Afna Afna Afna Agus Anjar Sumantri Samosir Ahmad Ibrahim Ahmad Rifai Ahmad Rifai Ajrin, Syafri Akhyar Ali Akhyar Ali Anaya, Nurul Fatya Ancela Rabekka Lingga ANDILA, RIYA Annisa Rahma Anwar, Muhammad Zainul Ardi Kurniawan Ardi, Febrian Arfendi, Arfendi Arnizam ' Arnizam Arnizam Arya Setiawan Ashari, Mercia Yolanda Asri Tarida Simanjuntak Astaria Pehulisa, Astaria Ayu, Dewi Azli Ananta Ginting Beltaser Tuahta Berlio ' Mandriali Budi Dan Mukmin Daniel Chandra Manurung Debby Martha Dira Desyandri Desyandri Dewi Fortuna Ayu Dewi Librianti Dewi, Yossie Kharisma Dini Elfiani Puteri Dony Maylani Edfan Darlis Edo Saputra Eka Saputri Elsa Silvira Elsaputra ' Empi Zulvarino Erpiani Siregar ESPE SIMANJUNTAK Evi Sribudiani Fadel Al Barra Fahrozi, Taufik Al Faisal Faisal Faizah Hamzah Fajar Restuhadi Farida Hanum Hamzah Fauzi Afrizal Fitri ' Khairunnisa Grażyna Budryn GUSLIKO NURMAN H Siregar Hairul Adhe Agams Hamzah, Farida Hanum Harefa, Wasnidar Hasnah AR, Nur Hirdan Hirdan Hirdan, Hirdan Ilvan ' ' Irwandi Jaswir Ismi Ilaika Sitompul Jenius Raden Angkasa Jumar ' Kamelia Sari Kandhi Darmatika Karnila, Rahman Karnila Krismawan, Adi Kusumaningrum Kusumaningrum Lesmana, Resti Londut Donny Pranata M. Atep Solihin Manogar, Borsak Matius Teddy Ginting Megawati Saputri Meieri Adelila Saragih Mercia Yolanda Ashari Mhd Andry Kurniawan Mikael Franyose Pinem Monica Valentina Therescova Simbolon, Monica Valentina Therescova Muhammad Ali Muhammad Fajar Sidik Muhammad Nur Imam Mukmin ' Netti Herawati Nofiyanto Pratama, Nofiyanto Noni Afriani Nopiani, Yanti Noviar ' Harun Novri Oksianus Harahap Nur Muslimah NURMAN, GUSLIKO Nurmitha, Rossy Oktopria Morda Panjaitan, Bintang Sipartogi Parsitogi, Bintang Prawira, Hardy Prihartini, Asti Dian Ramadhani Pusaka, Semerdanta Puteri, Dini Elfiani Putri, Yolanda Triana Rachmiwati Yusuf Rahmadini Payla Juarsa Rahmatun Rahmatun, Rahmatun Rahmawati Ulfah Rahmayani, Irma Rahmayuni Rahmayuni ' Rahmayuni ' ' Rahmayuni Rahmayuni Rahmayuni Rahmayuni Rahmayuni Rahmayuni, Rahmayuni Raidinawan, Aulia Reza Rani Fadilah Fajri Raswen Efendi RENNI NURPITA SARI Rianida Yunaira Rifka Fitri Isnaini Riftyan, Emma Rika Saskia RIYA ANDILA Rizki Rentisia Mukti Rizqi Yanra Roby ' Rahman Romi Erdiyus Rossi, Evy Royyan Firdaus S Anirwan S.R. Damanik Saitun Saitun, Saitun Samuel ' Sari, Kamelia SARI, RENNI NURPITA Septi Hidayati, Septi Shanti Fiftriani Shanti Fitriani SIMANJUNTAK, ESPE Simarmata, Novalinda Herawati Sri Ayu Theresya Sri Desfita, Sri Syafri Ajrin Tiara Githasari Handayani, Tiara Githasari Tika Fadilah Ucok Wandi Siagian Usman Muhammad Tang Utiya Syah, Shinta Vhierda Windasari Sagala Vonny Setiaries Johan Wasisso Tunggul Pawenang Williyati, GWR. Riche Wulan Sari Yelmira Yelmira Zalfiatri Yosep Agustiar H Yudi ' Sutriono Yusdianti ' Yusmarini Yusmarini Yusni Maulida Zakya, Ismon Zelviani, Puja Febri Zulfa Reni Zulfadli, Muhammad

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