Article Per Year (5 Year)
p-Index From 2020 - 2025
4.607
P-Index
This Author published in this journals
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 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
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

Published : 112 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 112 Documents
Search

 1   2   3   4   5 
PEMBUATAN SIRUP SALAK PADANG SIDIMPUAN DENGAN PENAMBAHAN EKSTRAK KELOPAK BUNGA ROSELLA Zulfadli, Muhammad; Pato, Usman; Hamzah, Faizah
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 5, No 1 (2018): Wisuda April Tahun 2018
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Syrup is one of the liguid processed products consumed by some people as a thirst releasing drink. The purpose of this research was to get the best formulation of padang sidimpuan salacca syrup with the addition of rosella flower petal extract that meet the SNI 01-3455-2013. Study was conducted experimentally using Completely Randomized Design with five treatments and four replications thus obtained 20 experimental units. The treatments in this study K0 (salacca extract 100% : rosella flower petal extact 0%), K1 (salacca extract 95% : rosella flower petal extact 5%), K2 (salacca extract 90% : rosella flower petal extact 10%), K3 (salacca extract 85% : rosella flower petal extact 15%), and K4 (salacca extract 80% : rosella flower petal extact 20%). The data obtained were analyzed by statistic using Analysis of Variance (ANOVA) followed by Duncan’s New Multiple Range Test (DNMRT) on 5% level. The result showed that ratio of salacca extract test rosella flower petal extract to making syrup significantly affected the degree of acidity (pH), sucrose, viscosity, total dissolved solid and sensory. The best treatment was K2 with pH 4.55, sucrose 69.75%, viscosity 346.64cP, total dissolved solid 69.90°brix. Syrup characteristic of treatment K2 in descriptive test had a purplish red color, scented salacca flavor, sweet little acid taste, viscous consistency, and overall assessment were liked by the panelists. Keywords: Syrup, Salacca, Rosella flower petal extract
STUDI PEMBUATAN MINUMAN PROBIOTIK DARI BUAH JAMBU AIR MANIS (Syzynum samangarense) MENGGUNAKAN Lactobacillus casei subsp. casei R-68 YANG DIISOLASI DARI DADIH Fahrozi, Taufik Al; Pato, Usman; Yusmarini, Yusmarini
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 4, No 2 (2017): Wisuda Oktober Tahun 2017
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

The purpose of this research was to study the ratio of sweet water guava and water in making probiotic drink by using Lactobacillus casei subsp. casei     R-68 isolated from dadih. The research was carried out experimentally using a Completely Randomized Design (CRD) with tree treatments and six replications. The treatments were J1S1 (ratio of sweet water guava and water 1:0), J2S2 (ratio of sweet water guava and water 3:1), J3S3 (ratio of sweet water guava and water 2:1), J4S4(ratio of sweet water guava and water 1:1), J5S5, (ratio of sweet water guava and water 1:2) and  J6S6 (ratio of sweet water guava and water 1:3). The data obtained were analyzed statistically using ANOVA and DNMRT at level 5%. The results show that the best ratio of sweet water guava and water significantly influenced (P<0,05) the pH, total lactic acid, total lactic acid bacteria, total solid, hedonic test at taste as well as descriptive test of colour. Based on the results of this research, it is concluded that best ratio of sweet water guava and water to produce probiotic drink was 1 : 3 (J6S6) which pH 4.17, total lactic acid 0.73%, total lactic of acid bacteria 8.77 log CFU/ml, total solid 12.95% and hedonic test of colour 3.55, aroma 3.50 and taste 3.58 as well as rather prefered by panelists.Key words: probiotic drink, lactobacillus casei, guava sweet water
VARIASI SUHU PEMANASAN BIJI KARET (Hevea brasiliensis) TERHADAP MUTU MINYAK GORENG MENGGUNAKAN ZEOLIT SEBAGAI ADSORBEN Simarmata, Novalinda Herawati; Pato, Usman
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 4, No 1 (2017): Wisuda Februari Tahun 2017
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Rubber seed is not utilized optimally nowdays. One alternative to utilize the rubber seed is using it’s oil as cooking oil. This research was aimed to obtain optimal heating temperature variation on the cyanide acid content and the quality of cooking oil produced. This research was conducted by using Completely Randomized Design (CRD) experiment with five treatmens and three replications which followed by Duncan’s New Multiple Range Test (DNMRT) at level 5%. The treatmens in this research were P1 (70°C for 4 hours), P2 (temperature 80°C for 4 hours), P3 (temperature 90°C for 4 hours), P4 (100°C for 4 hours). The results of variance analysis show that the higher the heating temperature significantly decreased the average content of cyanide, acid value, density and moisture content but increased saponification value. Based on the results obtained, the best treatment in the rubber seed heating was P4 treatment (100°C for 4 hours) with cyanide acid content 1,42 ppm, acid value 1,38 mg KOH/g, saponification value 161,64 mg KOH/g, density 0,864 g/ml and moisture content 0,912 %.  Keywords: Heating temperature, rubber seed, cyanide acid, cooking oil.
EVALUASI MUTU SUSU FERMENTASI BIJI NANGKA DENGAN VARIASI SUSU SKIM MENGGUNAKAN BAKTERI Lactobacillus casei subsp. casei R-68 Ardi, Febrian; Pato, Usman; Rossi, Evy
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 4, No 2 (2017): Wisuda Oktober Tahun 2017
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Jackfruit seeds and skim milk fermented by Lactobacillus casei subsp. casei R-68  expected to produce fermented milk that has more complete nutritional value and  health benefits. Lactobacillus casei subsp. casei R-68 was isolated from dadih, a type of fermented milk in West Sumatra, Indonesia. This study used Completely Randomized Design experiment with 6 treatments and 3 replications to obtain 18 experimental units. The data obtained were statistically analyzed using Analysis of Variance (ANOVA). If F count is greater than or equal to F table then it continued with DNMRT test at 5% level. The results showed that pH of jackfruit seed fermented milk were 4,83-5,80, total lactic acid 0,52-1,17%, total solids 10.15-25.40%, protein content 23.76-6.16% and ash content 0.08-1.07% after fermentation.While descriptive assessment of which felt a bit acidic, yellowish white to white and its viscosity was dilute to thick and favored by panelists.Keywords: Jackfruit seeds, Lactobacillus casei subsp. casei R-68 and skim milk.
EVALUASI TINGKAT KEMATANGAN BUAH TERHADAP MUTU TEPUNG PISANG KEPOKYANG DIHASILKAN Harefa, Wasnidar; Pato, Usman
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 4, No 2 (2017): Wisuda Oktober Tahun 2017
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Banana flour is the result of grinding of dried banana or banana gaplek. Kepok  banana (Musa paradisiaca formatypica) is quite perspective in the development of local food sources because banana can grow in various regions in Indonesia so that fruit production is always available.  Banana fruit quickly damage after harvest. To overcome the damage, the banana was processed into flour so as to increase the economic value of kepok banana.  This research aimed to determine the quality of kepok banana flour produced with various levels of fruit maturity.   Method used in this study was Completely Ramdomized Design Experiment which consists of 4 treatments and 4 replications. Data obtained were analyzed statistically using Analysis of Variance (Anova), if Fcount ≥ Ftable then continued with Duncan's New Multiple Range Test (DNMRT) test at 5% level.  The results showed that the level of maturity of banana fruit significantly affected the moisture, ash and starch contents as well as the color and flavor of banana flour.The selected treatment was treatment P2 which produced the best quality of banana flour withmoisture content 4.74%, ash 1.59%, starch 51.05%, aroma with score 3 (slightly banana-scented ), color with a score of 3 (yellowish white) and the overall hedonic test panelis gave a score of 4 (like). Keywords: kepok banana, flour banana
PERBANDINGAN pH DAN KADAR GULA PEREDUKSI DARI SUSU FERMENTASI PROBIOTIK MENGGUNAKAN STARTERLactobacillus casei subsp. casei R-68 DANLactobacillus casei strain ShirotaSELAMA PROSES PENYIMPANAN DINGIN Raidinawan, Aulia Reza; Pato, Usman; Yusmarini, Yusmarini
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 5 (2018): Edisi 2 Juli s/d Desember 2018
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

The purpose of this study was to compare the pH and reducing sugar contentby probiotic fermentation of milk use starter Lactobacillus casei subsp. casei R-68 andLactobacillus casei strain Shirota during cold storage process. This research was done by experiment with to comparing the pH and reducing sugar content by probitic fermentation of milk use starterLactobacillus casei subsp. casei R-68 andLactobacillus casei strain Shirota during cold storage process. In this case, including M0 (cold storage week 0), M1 (cold storageweek 1), M2 (cold storage week 2), M3 (cold storage week 3), M4 (cold storageweek 4), M5(cold storage week 5), and M6(cold storage week 6). The result showed that Lactobacillus casei subsp. casei R-68 stored logical storage averaged for 0-6 weeks foracidity (pH) is4.70-3.47 and reducing sugar content is 34.36-25.50%. While for Lactobacillus casei strain Shirota obtained average cold storage for 0-6 weeks for acidity (pH) 5.32-4.17 and reducing sugar content is 34.51-25.32%. Keywords : Cold storage, Lactobacillus casei subsp. casei R- 68, Lactobacilluscasei strain Shirota, probiotic fermented milk.
Evaluasi Mutu, Penerimaan Panelis Dan Analisis Usaha Mi Instan Yang Dibuat Dari Pati Sagu Pato, Usman; Rifai, Ahmad; Rossi, Evy; Iqbal, Muhammad; Arfendi, Arfendi
PROSIDING SEMINAR NASIONAL AGRIBISNIS PROSIDING SEMINAR NASIONAL SWASEMBADA PANGAN (Indonesia Menuju Swasembada Pangan dalam Tiga Tahun Ke
Publisher : Jurusan Agribisnis Fakultas Pertanian Universitas Halu Oleo Kendari Sulawesi Tenggara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (152.033 KB) | DOI: 10.37149/4787

Abstract

Bahan baku utama dalam pembuatan mi instan adalah tepung terigu yang sampai saat ini biji gandum sebagai bahan bakunya masih harus diimpor.  Kebutuhan gandum untuk tepung terigu di Indonesia sangat tinggi. Salah satu upaya mengurangi penggunaan tepung terigu dengan memanfaatkan bahan baku lokal yang banyak tersedia misalnya pati sagu. Saat ini konsumsi sagu kebanyakan dikonsumsi dalam bentuk makanan tradisional seperti papeda, kapurung, sagu bakar dan lain-lain. Produk olahan sagu perlu dikembangkan sedemikian rupa sehingga sesuai dengan selera masyarakat. Salah satunya dijadikan bahan baku dalam proses pembuatan mi instan.            Penelitian ini dilakukan secara eksprimen dan menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 5 perlakuan dan 3 kali ulangan. Data yang diperoleh dianalisis secara statistik menggunakan sidik ragam. Apabila hasil F hitung lebih besar  atau sama dengan F tabel maka dilanjutkan dengan uji beda nyata DNMRT pada taraf 5%. Mi instan sagu yang dibuat dengan skala “home industry” dilakukan uji penerimaan oleh 35 panelis dengan cara membandingkannya dengan mi instan komersil. Uji organoleptik dilakukan pada dua sampel mi instan, mi instan sebelum dan setelah dimasak. Setelah itu dilakukan analisis usaha mi instan yang terbuat dari pati sagu asal Riau. Data penerimaan panelis terhadap mi instan sagu dianalisis menggunakan Qohran’s Q Test dan data analisis usaha mi instan sagu ditabulasi dan dianalisis secara deskriptif.            Hasil penelitian menunjukkan bahwa lama perebusan memberikan pengaruh nyata terhadap semua parameter mutu yaitu keutuhan, kadar air, kadar protein dan bilangan asam mi instan sagu. Mi instan sagu yang dihasilkan dari perlakuan P2, P4 dan P5 telah memenuhi standar mutu mi instan (SNI 01- 3551- 2000). Mi instan terbaik diperoleh dari perlakuan S2 (lama perebusan 15 menit) yang mempunyai keutuhan sebesar 93,96%, kadar air setelah pengeringan 10,87%, kadar air setelah penggorengan dan 9,99%, kadar protein 11,53% dan bilangan asam 0,21 mg KOH/g minyak. Hasil penelitian menunjukkan bahwa mi instan sagu dapat diterima oleh panelis berdasarkan uji Qohran Q test. “Home Industry” mi instan berbasis sagu mempunyai prospek yang menguntungkan dan layak untuk diusahakan karena nilai R/C rasio lebih besar dari satu (R/C > 1)
PEMANFAATAN BUBUR BUAH NANAS DALAM PEMBUATAN ES KRIM Lesmana, Resti; Pato, Usman
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 5 (2018): Edisi 2 Juli s/d Desember 2018
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Ice cream is frozen food made from milk fat, sweeteners, flavorings, and other additives such as nuts, fruits, or candies. The objective of this research was to find the optimal pineapple pulp addition on the physicochemical and sensory properties of ice cream. This study used completely randomized design (CRD) experiment with four treatments and four replications. The treatments used for making ice cream were E0 (without the addition of pineapple slurry), E1 (addition of 3% pineapple), E2 (addition of 6% pineapple), and E3 (addition of 9% pineapple). The data obtained were analyzed statistically using ANOVA and DNMRT at 5% level. The results showed that the addition of pineapple slurry significantly affectedoverrun, melting time of ice cream,fiber and fat contents, and the descriptive sensory assessmentincluding color, flavor, aroma, texture, and hedonic assessment of overall acceptance of ice cream. The selected pineapple fruit ice cream of treatment E1 (3% pineapple fruit addition) has 34.46% overrun, 16.38 minute melting time, 0.48% fiber content, and 4.00% fat content, and overall sensory assessment liked by panelists. Keywords:Pulp pineapple, ice cream.
Sugarcane-Bagasse Trichokompos Optimalization using Trichoderma sp. (LBKURCC1 and LBKURCC2) and Pseudomonas szutzeri (LBKURCC54 dan LBKURCC59) Muslimah, Nur; Pato, Usman; Saryono, Saryono
Jurnal Natur Indonesia Vol 17, No 2 (2019)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (299.661 KB) | DOI: 10.31258/jnat.17.2.32-42

Abstract

Sugarcane (Saccharum officinarum) is a plant that is widely used as raw material for making sugar and can be enjoyed directly by extracting the juice. While the pulp has not been utilized and is often disposed of as waste. This study aims to make compost using Trichoderma (LBKURCC1 and LBKURCC2) and Pseudomonas (LBKURCC54 and LBKURCC59) as bioactivators. The composting process is done by mixing bagasse and chicken manure with a ratio of 2: 1 and adding isolate fungus Trichoderma sp. and Pseudomonas stutzeri bacteria as activator with several combinations on compost media with 5 treatment. Compost treatment includes P0 (control), P1 (J1_J2_B1), P2 (J1_J2_B2), P3 (J1_B1_B2), P4 (J2_B1_B2) and P5 (J1_J2_B1), P3 (J1_J2_B1_B2). The process of composting bagasse is done in a poly bag. Analyzed of compost quality was determined based on parameters of temperature, water content and the levels of C/N ratio observed for 18 days. In this study, the use of Trichoderma (LBKURCC1 and LBKURCC2) and Pseudomonas (LBKURCC54 and LBKURCC59) as bioactivators in a mixture of compost material gave a significant difference to control at the C/N ratio with a value of P> 0.05. The highest C/N ratio is from P5 (28.43) and the lowest is from P2 (5.17).
KARAKTERISTIK MUTU DODOL KETAN DENGAN PENAMBAHAN PISANG AMBON DAN JAMBU BIJI Manogar, Borsak; Pato, Usman; Ayu, Dewi Fortuna
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 4, No 2 (2017): Wisuda Oktober Tahun 2017
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

The purpose of this study was to determine and obtain the optimal ratio of glutinous rice flour, ambon banana, and guava for making glutinous dodol.  The reseach used a Completely Randomized Design (CRD) experiment with 5 treatments and 3 replications.  The treatments were the ratio of glutinous rice flour, ambon banana, and guava porridge (100% : 0% : 0%, 40% : 54% : 6%, 40% : 48% : 12%, 40% : 42% : 18%, and 40% : 36% : 24%).  Data were statistically analyzed using Analysis of Variance (ANOVA) and followed by Duncan’s New Multiple Range Test (DNMRT) test at 5% level.  Results of the study show that the ratio of glutinous rice flour, ambon banana, and guava porridge significantly affected the moisture, fat, protein, sucrose, and crude fiber contents, with hedonic and descriptive sensory test, such as color, aroma, texture, and taste.  The best treatment was the ratio of glutinous rice flour, ambon banana, and guava porridge (40% : 48% : 12%) which had moisture, fat, protein, sucroce, and crude fiber of 16,39%, 3,03%, 2,40%, 47,71%, and 7,05% respectively.  The result of the descriptive test of the glutinous dodol from the best treatment was a brownish, a scented of banana, chewy texture, and feels of banana, while hedonic test was preferred by panelist. Keywords: Glutinous dodol, glutinous rice flour, ambon banana, guava
Co-Authors ', Jumar ', Mukmin ', Rahmayuni .,, Rahmayuni .,, Yusmarini AA Sudharmawan, AA ABDUL K. PARLINDUNGAN ABDUL RAUF Aceng Sehat Ade Syaputra Adi Krismawan Afna Afna Agus Anjar Sumantri Samosir Ahmad Ibrahim Ahmad Rifai Ahmad Rifai Akhyar Ali Akhyar Ali Anaya, Nurul Fatya Ancela Rabekka Lingga ANDILA, RIYA Annisa Rahma Anwar, Muhammad Zainul Ardi Kurniawan Ardi, Febrian Arfendi, Arfendi Arnizam &#039; Arnizam Arnizam Arya Setiawan Asri Tarida Simanjuntak Astaria Pehulisa, Astaria Azli Ananta Ginting Beltaser Tuahta Berlio &#039; Mandriali 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 &#039; Empi Zulvarino ESPE SIMANJUNTAK Evi Sribudiani Fadel Al Barra Fahrozi, Taufik Al Faisal Faisal Faizah Hamzah Fajar Restuhadi Farida Hanum Hamzah Fauzi Afrizal Fitri &#039; Khairunnisa Grażyna Budryn GUSLIKO NURMAN H Siregar Hairul Adhe Agams Hamzah, Farida Hanum Harefa, Wasnidar Hasnah AR, Nur Hirdan Hirdan Ilvan &#039; &#039; Irwandi Jaswir Ismi Ilaika Sitompul Jenius Raden Angkasa Jumar &#039; Kamelia Sari Kandhi Darmatika Karnila, Rahman Karnila 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 &#039; Netti Herawati Nofiyanto Pratama, Nofiyanto Noni Afriani Nopiani, Yanti Noviar &#039; Harun Novri Oksianus Harahap Nur Muslimah NURMAN, GUSLIKO Oktopria Morda Parsitogi, Bintang Prawira, Hardy Prihartini, Asti Dian Ramadhani Pusaka, Semerdanta Putri, Yolanda Triana Rachmiwati Yusuf Rahmadini Payla Juarsa Rahmatun, Rahmatun Rahmawati Ulfah Rahmayani, Irma Rahmayuni &#039; Rahmayuni &#039; &#039; 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 &#039; Rahman Romi Erdiyus Rossi, Evy Royyan Firdaus S Anirwan S.R. Damanik Saitun, Saitun Samuel &#039; 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 &#039; Sutriono Yusdianti &#039; Yusmarini Yusmarini Zakya, Ismon Zelviani, Puja Febri Zulfa Reni Zulfadli, Muhammad