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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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PEMANFAATAN BUAH NIPAH DAN UMBI BIT PADA PEMBUATAN FRUIT LEATHER Kamelia Sari; Usman Pato
Jurnal Sagu Vol 21, No 2 (2022)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/sagu.21.2.p.54-63

Fruit leather is a type of snack food made from fruit in the form of a thin sheet. It has a consistent, distinctive taste depending on the fruit used. This study aimed to obtain the best ratio between Nipah pulp and beetroot pulp to make fruit leather. This study used a completely randomized design (CRD) consisting of four treatments and four replications. The treatment in this study was the comparison of Nipah fruit pulp and beetroot pulp, namely NB1 (85:15), NB2 (75:25), NB3 (65:35), and NB4 (55:45). The parameters observed in this study were water, ash, pH, fiber, antioxidant activity, and sensory tests for color, taste, texture, and overall assessment. Data were statistically analyzed using Analysis of Variance (ANOVA) followed by Duncan’s Multiple Range Test (DMRT) at a 5% level. The results showed that the ratio of Nipah fruit pulp and beetroot pulp significantly affected water content, ash content, ph content, crude fiber content, antioxidant activity, sensory tests on color, taste, aroma, and texture, and overall assessment. The best treatment of fruit leather in this study was Nipah fruit pulp and beetroot pulp (85:15), with moisture content 7.63%, ash 0.78%, pH 4.40, crude fiber 2.62%, antioxidant activity 118.31 ppm, red color (score 2.00), sweet taste (score 2.00), the aroma was slightly fragrant with Nipah fruit and beetroot (score 3.00), chewy texture (score 4.43) and the overall rating is favored by the panelists (score 4.43).

EVALUASI MUTU MINUMAN PROBIOTIK AIR KELAPA MUDA DAN SARI BUAH NAGA MERAH MENGGUNAKAN LACTOBACILLUS FERMENTUM INACC B1295 Syafri Ajrin; Usman Pato; Rahmayuni Rahmayuni
Jurnal Sagu Vol 22, No 1 (2023)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/sagu.22.1.p.15-23

Penggunaan air kelapa muda menjadi minuman probiotik merupakan salah satu bentuk pengolahan terhadap air kelapa muda. Buah naga merah dianggap dapat meningkatkan kandungan gizi serta penilaian sensori minuman probiotik air kelapa muda. Tujuan penelitian ini adalah untuk menentukan rasio terbaik air kelapa muda dan sari buah naga merah dalam pembuatan minuman probiotik air kelapa muda yang bermutu. Penelitian ini dilakukan secara eksperimen menggunakan rancangan acak lengkap (RAL) dengan 5 perlakuan dan 4 ulangan, yaitu rasio air kelapa muda dan sari buah naga merah P1 (100:0), P2 (90:10), P3 (80:20), P4 (70:30) dan P5 (60:40). Data yang diperoleh dianalisis secara statistik dengan menggunakan Analysis of variance (ANOVA) menggunakan IBM SPSS statistics 23. Hasil penelitian menunjukkan penambahan sari buah naga merah berpengaruh nyata (P<0,05) terhadap derajat keasaman, total asam tertitrasi, total bakteri asam laktat, kadar lemak dan penilaian sensori. Hasil rekapitulasi perlakuan terpilih, yaitu perlakuan P3 dengan kriteria nilai pH 4,91, total asam tertitrasi 0,66, total BAL 8,93 log CFU/ml, dan kadar lemak 0,81%. Karakteristik sensori pada perlakuan P3 secara deskriptif menunjukkan produk ini berwarna agak merah keunguan, beraroma khas fermentasi, agak berasa asam dan kurang homogen.

KARAKTERISTIK FRUITH LEATHER MANGGA-ROSELLA DENGAN KONSENTRASI KARAGENAN BERBEDA Adi Krismawan; Usman Pato
Jurnal Sagu Vol 22, No 1 (2023)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/sagu.22.1.p.24-31

Pembuatan fruit leather perlu digunakan penambahan hidrokoloid untuk memperbaiki keplastisan yang sering terjadi terutama pada bahan yang mengandung pektin yang sedikit seperti manga dan rosella. Salah satu solusi yang dapat dilakukan adalah dengan menambahkan bahan yang memilki sifat pemlastis yang baik, seperti karagenan. Penelitian bertujuan untuk mendapatkan konsentrasi karagenan terbaik dalam pembuatan fruit leather. Penelitian telah dilaksanakan di Laboratorium Pengolahan Hasil Pertanian dan Laboratorium Analisis Hasil Pertanian, Fakultas Pertanian, Universitas Riau, Pekanbaru. Penelitian dilakukan secara eksperimen menggunakan rancangan acak lengkap (RAL) yang terdiri dari lima perlakuan dan tiga kali ulangan, dengan perlakuan K0 (tanpa penambahan karagenan), K1 (penambahan 0,3% karagenan), K2 (penambahan 0,6% karagenan), K3 (penambahan 0,9% karagenan), dan K4 (penambahan 1,2% karagenan). Hasil sidik ragam menunjukkan penambahan karagenan memberikan pengaruh yang nyata terhadap kadar air, abu, serat, gula total, nilai pH, warna secara deskriptif, serta tekstur secara deskriptif dan hedonik fruit leather mangga-rosella yang dihasilkan namun berpengaruh tidak nyata terhadap hedonik warna, aroma, rasa, penilaian keseluruhan, serta deskriptif aroma dan rasa. Perlakuan terbaik pada penelitian ini adalah perlakuan K1 (penambahan 0,3% karagenan) dengan kadar air 13,88%, kadar abu 0,37%, kadar serat 5,16%, kadar gula total 49,72%, nilai pH 2,97. Perlakuan K1 memiliki deskripsi warna agak merah, memiliki aroma buah mangga dan rosella, rasa yang manis sedikit asam, dan tekstur agak kenyal. Rata-rata panelis menyukai perlakuan K1 dari segi warna, aroma, rasa, tekstur, dan keseluruhan

Pemanfaatan kulit manggis dalam pembuatan es krim dengan variasi konsentrasi gum xanthan Rahmatun, Rahmatun; Pato, Usman; Rossi, Evy
Jurnal Sagu Vol 22, No 2 (2023)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/sagu.22.2.p.%p

Es krim merupakan salah satu makanan semi padat berbahan dasar susu yang sangat digemari masyarakat. Penelitian ini bertujuan untuk mendapatkan konsentrasi gum xanthan terbaik sebagai bahan penstabil pada pembuatan es krim kulit manggis. Pembuatan es krim untuk menghasilkan warna yang menarik dan mengandung khasiat digunakan kulit buah manggis. Penelitian menggunakan rancangan acak lengkap (RAL) non faktorial dengan enam perlakuan dan tiga ulangan. Perlakuan pada penelitian ini adalah penambahan konsentrasi gum xanthan yaitu P0 (0%), P1 (0,1%), P2 (0,2%), P3 (0,3%), P4 (0,4%), dan P5 (0,5%). Hasil penelitian dianalisis secara statistik menggunakan Analysis of Variance (ANOVA). Jika F hitung lebih besar dari F tabel, maka dilanjutkan dengan uji Duncan Multiple Range Test (DMRT) pada taraf 5%. Hasil penelitian menunjukkan bahwa konsentrasi gum xanthan berpengaruh nyata (P<0,05%) terhadap total padatan, waktu titik leleh, overrun, viskositas, dan uji hedonik yang meliputi rasa, kelembutan dan keseluruhan. Namun perlakuan konsentrasi xanthan gum berpengaruh tidak nyata (P<0,05) terhadap uji hedonik yaitu warna dan rasa. Perlakuan terbaik pada penelitian ini adalah penambahan xanthan gum (P5) 0,5% pada pembuatan es krim kulit manggis. Es krim kulit manggis mempunyai total padatan 39,80%, waktu leleh 15,08 menit, overrun 26,73%, viskositas 13.487,76 cP, dan skor hedonik panelis baik

KONSENTRASI ASAM FOSFAT (H3PO4) TERHADAP KARAKTERISTIK ARANG AKTIF DARI TEMPURUNG BUAH NIPAH Saitun, Saitun; Pato, Usman; Zalfiatri, Yelmira
Jurnal Sagu Vol 23, No 1 (2024)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/sagu.23.1.p.%p

This study aims to obtain selected characteristics of activated charcoal made from Nypa fruitcans shell with the help of phosphoric acid as an activator. This study was conducted using a completely randomized design (CRD) with four treatments and four replications. The treatments in this study used some concentration of phosphoric acid namely; H3PO4 7,5%, H3PO4 10%, H3PO4 12,5%, and H3PO4 15%. Paremters observe were the yield, moisture, ash, volatile matter and pure carbon contents as well as iodine absorption. The data obtained were analyzed statistically using statistical software IBM SPSS version 23 with an analysis of variance (ANOVA) test, if Fcount ≥ Ftable and continued with Duncan's multiple range test (DMRT) at level 5%. The results showed that increasing the concentration of phosphoric acid used significantly eaffected all parameters on the activated charcoal. Activated charcoal with the best treatment was found in the N4 treatment with a yield 77.78%, moisture content 3,80%, ash content 6.86%, volatile matter content 7.48%, pure carbon content 81,86% and absorption of iodine of 869.27 mg/g.

KARAKTERISTIK MINUMAN ISOTONIK AIR KELAPA MUDA DENGAN PENAMBAHAN SARI BUAH KELUBI Nurmitha, Rossy; Pato, Usman; Riftyan, Emma
SAGU Vol. 24 No. 1 (2025): SAGU Journal – Agri. Sci. Tech., Maret, 2025, Vol. 24 : No. 1
Publisher : Fakultas Pertanian Universitas Riau

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Isotonic drinks are carbonated or non-carbonated soft drinks that contain sugar, nitric acid, and minerals to improve fitness. Isotonic drinks can be made from young coconut water by adding fruit juice to complement the nutritional content of isotonic drinks. One of the fruits that can be added is kelubi fruit. Kelubi is a fruit of the Araceae family that has complete nutritional content and is rich in organic acids. The purpose of this study was to determine the selected treatment of isotonic drink from coconut water added with kelubi fruit juice with different concentrations. The research was conducted experimentally using a complete randomized design with four treatments and four replications. The treatments in this study were K1 (3%), K2 (8%), K3 (13%), and K4 (18%). Data were analyzed statistically using analysis of variance, and differences between treatments were analyzed using Duncan’s New Multiple Range Test (DNMRT) at the 5% level. The result showed that the concentration of kelubi fruit juice significantly affected sodium content, potassium content, acidity, total acid, total sugar, and sensory assessment of isotonic drinks. The best treatment in this study was K2 (8%) with a sodium content of 412.40 mg/kg, potassium content of 315.40 mg/kg, pH 3.90, total acid 0.58%, total sugar 12.29%, and descriptive sensory assessment of orange color, kelubi scent, and sweet taste and hedonic assessment including color, aroma, and taste, and overall was preferred by the panelists.

PEMANFAATAN BUAH NIPAH DAN BUAH PEPAYA DALAM PEMBUATAN FRUIT LEATHER Hirdan, Hirdan; Pato, Usman; Rossi, Evy
SAGU Vol. 20 No. 1 (2021): SAGU Journal – Agri. Sci. Tech., Maret, 2021, Vol. 20 : No. 1
Publisher : Fakultas Pertanian Universitas Riau

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Fruit leather is a type of food made from fruit meat that has been crushed and dried, so it forms a thin sheet that can be rolled. The purpose of this research was to get the best combination of palm puree and papaya puree in making fruit leather. This research was experimental conducted by using complete randomized design (CRD) which consists of five treatments and three replications. The treatments in this research were NP1 (palm puree and papaya puree 65:35), NP2 (palm puree and papaya puree 55:45), NP3 (palm puree and papaya puree 50:50), NP4 (palm puree and papaya puree 45:55), and NP5 (palm puree and papaya puree 35:65). The data obtained were statically analyzed using Analysis of Variance (ANOVA) and continued with Duncan New Multiple Range Test at the 5% level. The data of fruit leather showed that ratio of palm puree and papaya puree significantly affected pH value moisture, ash and crude fiber content, total dissolved solids, sensory test of color, flavour, taste, and texture. The best treatment from this research was NP5 (palm puree and papaya puree 35:65) with pH level 4.26, moisture content 10.01%, ash 0.73%, crude fiber contents 1.71%, total dissolved solids 26.08%, and, orange color (4.50), papaya flavour (4.13), taste sweet (3.83), the texture rather springy (3.00), and overall assessment of fruit leather was liked by the panelist (3.91).

KARAKTERISTIK BRIKET DENGAN PENCAMPURAN KULIT BATANG SAGU DAN TEMPURUNG KELAPA Afna; Pato, Usman; Hamzah, Farida Hanum
SAGU Vol. 20 No. 1 (2021): SAGU Journal – Agri. Sci. Tech., Maret, 2021, Vol. 20 : No. 1
Publisher : Fakultas Pertanian Universitas Riau

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Sago stem bark and coconut shell contain lignin and cellulose compounds which are quite high and have not been utilized optimally. Therefore this study aimed to obtain the best formulation of the sago stem bark and coconut shell as the main ingredients in making good quality briquette. The research was carried out experimentally using the Completely Randomized Design (CDR) method with 5 treatments and 3 replications. The treatments in this study were P1 (ratio of sago bark charcoal and coconut shell charcoal 90:10), P2 (ratio of sago bark charcoal and coconut shell charcoal 80:20), P3 (ratio of sago bark charcoal and coconut shell charcoal 70:30), P4 (ratio of sago bark charcoal and coconut shell charcoal 60:40), P5 (ratio of sago bark charcoal and coconut shell charcoal 50:50). Data obtained were statically analyzed by analysis of variance (ANOVA) and continued with Duncan’s New Multiple Range Test (DMRT) at level 5%. The results show that the ratio of sago stem bark and coconut shells did not significantly affect moisture, ash and bound carbon contents as well as density, heating value, volatile matter levels and fuel power. The best treatment was P5 (rasio of sago bark charcoal and coconut shell charcoal 50:50) with moisture content 3.67%, ash power 4.54%, volatile matter 1.13%, density power 0.67 g/cm3, bound carbon 90,68%, calorific value 7748.62 cal/g and fuel power 0,0029 g/second.

POTENSI PROBIOTIK UNTUK MENCEGAH PENULARAN COVID-19 MELALUI PENINGKATAN KEKEBALAN TUBUH MANUSIA Riftyan, Emma; Pato, Usman; Ayu, Dewi Fortuna; Rossi, Evy
SAGU Vol. 20 No. 1 (2021): SAGU Journal – Agri. Sci. Tech., Maret, 2021, Vol. 20 : No. 1
Publisher : Fakultas Pertanian Universitas Riau

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The COVID-19 pandemic, which initially began in Wuhan, China, quickly spread to more than 206 countries, including Indonesia. The use of vaccines is a preventive measure that is quite effective in preventing transmission of COVID-19. COVID-19 is caused by SARS CoV-2 which is the result of mutations from SARS-CoV which have higher virulence properties and spread faster. As of April 7, 2020, the number of infected people has reached more than 1,350,045 people including 76,328 people have died. Although there is no specific drug to treat COVID-19, administration of drugs such as remdesivir, fapilavir and chloroquin phosphate could cure 293,665 patients. In addition to therapeutic measures, preventive measures such as increased immunity are important steps to prevent transmission of various types of diseases. The results showed that probiotics could increase immunity through crosstalk between probiotics and intestinal mucosa. Interaction between probiotics and intestinal mucosa could increase the formation of lymphocytes (B and T cells), interleukin mainly IL-10 and IL-1β, immunoglobulins especially IgA, NK and Th-17 cells. The formation of this component will directly increase the body’s immune system against transmission of various diseases including COVID-19

PEMBUATAN NUGET JAMUR TIRAM PUTIH DENGAN PENAMBAHAN IKAN GABUS Ashari, Mercia Yolanda; Pato, Usman; Rossi, Evy
SAGU Vol. 22 No. 1 (2022): SAGU Journal – Agri. Sci. Tech., Maret, 2022, Vol. 21 : No. 1
Publisher : Fakultas Pertanian Universitas Riau

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The purpose of this research was to obtain the best combination for making white oyster mushroom nuggets with the addition of cork fish. This study was conducted by using a completely randomized design with four treatments and four replications. The treatments consisted of TG1=white oyster mushroom : cork fish (100:0), TG2=white oyster mushroom : cork fish (90:10), TG3 = white oyster mushroom : cork fish (80:20), TG4 = white oyster mushroom : cork fish (70:30). 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 cork 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 = white oyster mushroom : cork fish (70:30) 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 colour, a taste typical of cork fish, a little bit of typical smell of cork fish and white oyster mushroomand chewy texture.

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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