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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 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

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KARAKTERISTIK KIMIA DAN MUTU SENSORI BAKSO IKAN PATIN DENGAN PENGGUNAAN TEPUNG BONGGOL PISANG DAN TAPIOKA Daniel Chandra Manurung; Usman Pato; Evy Rossi
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 4, No 1 (2017): Wisuda Februari Tahun 2017
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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Meatballs is a processed meat product that is very popular among people.  This study was aimed to obtain the best ratio of banana excrescence flour and tapioca on the quality of patin fish meatballs.This research was conducted by using Completely Randomized Design (CRD) experiment with five treatments and three replications. The data were analyzed by ANOVA followed by Duncan’s New Multiple Range Test (DNMRT) at 5% level.  The treatments in this research were P1 (ratio banana excrescence flour and tapioca 0:3), P2 (ratio banana excrescence flour and tapioca 1:2), P3 (ratio banana excrescence flour and tapioca 1:1), P4 (ratio banana excrescence flour and tapioca 2:1), and P5 (ratio banana excrescence flour and tapioca 3:0).  The results analysisof variance show that ratio of the banana excrescence flour and tapioca significantly affected themoisture, ash, fiber, fat and protein contentsas well as sensory evaluation of meatballs. The best formulations was obtained on the meatballs are P2 with ratio  banana excrescence flour and tapioca 1:2 which had a moisture content 68.34%, ash content 1.93%, fat content 0.81%, fiber content of 1.51%  and protein content 12. 92%.Meatballs is a processed meat product that is very popular among people.  This study was aimed to obtain the best ratio of banana excrescence flour and tapioca on the quality of patin fish meatballs.This research was conducted by using Completely Randomized Design (CRD) experiment with five treatments and three replications. The data were analyzed by ANOVA followed by Duncan’s New Multiple Range Test (DNMRT) at 5% level.  The treatments in this research were P1 (ratio banana excrescence flour and tapioca 0:3), P2 (ratio banana excrescence flour and tapioca 1:2), P3 (ratio banana excrescence flour and tapioca 1:1), P4 (ratio banana excrescence flour and tapioca 2:1), and P5 (ratio banana excrescence flour and tapioca 3:0).  The results analysisof variance show that ratio of the banana excrescence flour and tapioca significantly affected themoisture, ash, fiber, fat and protein contentsas well as sensory evaluation of meatballs. The best formulations was obtained on the meatballs was P2 with ratio  banana excrescence flour and tapioca 1:2 which had a moisture content 68.34%, ash content 1.93%, fat content 0.81%, fiber content of 1.51%  and protein content 12. 92%.The level of consumer preferences towards meatballs based on sensory descriptive and hedonic test of P2 treatment had a grayish-white color, aroma produced was somewhat fishy, had a taste the somewhat taste fishand texture of the resulting slightly chewy. Attributes color, aroma, flavor and texture of hedonic test gave the impression of a somewhat like. Keywords: meatball, banana excrescence, patin and quality
PEMBUATAN MODIFIED CORN FLOUR (MOCOF) DARI JAGUNG LOKAL MELALUI PROSES FERMENTASI MENGGUNAKAN LARU Saccharomyces cerevisiae DANLARU Rhizopus oryzae Ardi Kurniawan; Usman Pato; Rahmayuni Rahmayuni
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 4, No 2 (2017): Wisuda Oktober Tahun 2017
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Needs of flour in Indonesia reached 6.6 million tonnes in 2013. To reduce imports of wheat required the development of local food sources, including corn. Corn flour has several drawbacks such as the quality of the nutritional value is still low in comparison to wheat flour. To improve the quality and nutritional value of corn flour then necessary modifications. The manufacture of corn flour using the fermentation process is expected to alter its characteristics so as to extend the application of this starch as food products. This study used a Completely Randomized Design Experiment with 4 treatments and 4 repeats to obtain 16 experimental units. The data obtained were statistically analyzed using Analysis of Variance. If F count is greater than or equal to F table then continued with the test Duncan New Multiple Range Test at the 5% level. The results of this research show that using single and or combination of starters significantly affected all parameters. The best treatment to produce modified corn flour was P3 treatment using Saccharomyces cerevisiae 0,05% + Rhizopus oryzae 0,05% starters with rendement of 75.58%, moisture content 7.60%, pH 3.93, ash 0.43%, swelling power 10.47%, solubility 7.46%, fiber 0.30%, protein 9.84%, fat 3.61%, and carbohydrate contents of 78.51%. Keywords:  Fermentation, Saccharomyces cerevisiae, Rhizopus oryzae, modified corn flour and mocof
Pendugaan Umur Simpan Mi Instan Berbasis Tepung Jagung Lokal Riau dan Tapioka Menggunakan Metode Akselerasi Matius Teddy Ginting; Usman Pato; Fajar Restuhadi
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 1, No 1 (2014): Wisuda Februari Tahun 2014
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The purpose of this study was to determine the shelf life of instant noodles made from local corn flour with or without the addition of tapioca. This study was conducted experimentally using the Accelerated Storage Studies Method by keeping the products for 28 days at temperatures of 35ºC, 45ºC, 55ºC, the observed parameter organoleptic quality and TBA values. The results showed the self life of instant noodles made with or without the addition of tapioca were 39,552 days and 49,869 days, respectively. Keywords: Corn flour, Tapioca, Shelf Life and Accelerated Methods
SENSORY ASESSMENT AND BUSINESS ANALYSIS OF COCOGHURT AS PROBIOTIC DRINKS Ilvan ' '; Usman ' Pato; Vonny Setiaries Johan
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 3, No 2 (2016): Wisuda Oktober Tahun 2016
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Cocoghurt is fermented drinks made from coconut milk using Enterococcus faecalis UP-11. The research aimed were to identify sensory assessment of panelists and to analyzed business of cocoghurt as probiotic drinks. The research method used completely randomized design with four treatments  and four replications. The treatments consist of in this 0%, 6%, 12% and 18% w/v sucrose of coconut milk. Data  from Organoleptic test using descriptive test and hedonic test were analyzed by analysis of variance. The result showed that cocoghurt were acceptable by panelist (n=70) in respect of colour, aroma, taste, texture and overall linking. The best treatment was SK2 (6% w/v sucrose). Business analysis showed that the business will be efficient and profitable since RCR value > 1. Obtainable profit was Rp 126,970.62 from total cost as much as Rp. 323,029.38. Keywords: Cocoghurt, Organoleptic, Business Analysis, Probiotic, Enterococcus faecalis UP-11
PENAMBAHAN LARUTAN KAPUR SIRIH DAN BUBUK KULIT BUAH MANGGIS TERHADAP KUALITAS GULA MERAH DARI NIRA NIPAH Zulfa Reni; Akhyar Ali; Usman Pato
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 5, No 1 (2018): Wisuda April Tahun 2018
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Nypa sap was material for making palm sugar be easily to damage due to microbial contamination. It can be prevented by the addition of lime solution and mangosteen rind powder. The purpose of this research was to determine the effect addition of lime solution and mangosteen rind powder to nypa sap for making palm sugar. This study used Randomized Block Design (RBD) with five treatments and three replications, followed by DNMRT test at 5% level. The treatment for this study were GM1 (2% lime solution), GM2 (2% lime solution and 2,5% mangosteen rind powder), GM3 (2% lime solution and 5% mangosteen rind powder), GM4 (2% lime solution and 7,5% mangosteen rind powder), GM5 (2% lime solution and 10% mangosteen rind powder). Results of research showed that the addition of lime solution and mangosteen rind powder give real effect to moisture content, ash, reducing sugar, sucrose, unsoluble solid, pH and sensory assessment. The best treatment to obtain palm sugar was GM3 with moisture content of 7.82%, ash of 1.65%, reducing sugar of 6.12%, sucrose of 79.25%, unsoluble solid of 1.03%, pH palm sugar of 7.10 and it have hard texture, color brown, sweet, aroma palm sugar and preference test of panelis was like. Keywords: palm sugar, nypa, lime solution, mangosteen rind powder. 
KARAKTERISTIK SENSORI VIRGIN COCONUT OIL (VCO) YANG DIEKSTRAKSI MENGGUNAKAN EKSTRAK KULIT BUAH NANAS DENGAN KOMBINASI RAGI ROTI DAN RAGI TEMPE Rizki Rentisia Mukti; Usman Pato; Rahmayuni Rahmayuni
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 7 (2020): Edisi 2 Juli s/d Desember 2020
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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This study aims toget the best treatment of the use crude bromelain from peel pineapple extract with combination baker yeast and tempeh mold. The research method used a completely randomized design with four treatments and four replications.  The treatments used crude bromelain extract and 0.5 gram yeast and mold with variation treatment: RK1 (crude bromelain extract), RK2 (crude bromelain extract + baker yeast 0.375% and tempeh mold 0.125%), RK3 (crude bromelain extract + baker yeast 0.25% and tempeh mold 0.25%), RK4 (crude bromelain extract + baker yeast 0.125% and tempeh mold 0.375%).  The data obtained were statistically analyzed using analysis of variance and continued with Duncan's New Multiple Range Test (DNMRT) at the 5% level.  The results showed that the combination of baker yeast and tempeh mold not significantly affected descriptive sensory test of color and flavour.  Based on the result of this research, the combination of crude bromelain extract + baker yeast 0.375% and tempeh mold 0.125% was chosen as the best treatments. Virgin Coconut  Oil (VCO) from this treatment had a clear color and had distinctive aroma of coconut oil. Keywords: bromelain, baker yeast,tempeh mold, virgin coconut oil (VCO)
PENGARUH KONSENTRASI GARAM TERHADAP KADAR HCN DAN PENILAIAN SENSORI PIKEL REBUNG Rika Saskia; Usman Pato; Rahmayuni Rahmayuni
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 4, No 1 (2017): Wisuda Februari Tahun 2017
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Pikel is the result of processing vegetable material with the addition of salt and preserved in acid with or without the addition of sugars and spices to flavor.The purpose of this study was to determine the effect of the concentration of salts in the fermentation of pickled bamboo shoots, and to get a proper salt concentration on the quality of the resulting pickle. This study was carried out experimentally using a completely randomized design (CRD) with 5 treatments and 3 replications. The treatment in this study is the concentration of salt solution consisting of G1 (salt solution 2%), G2 (salt solution 4%), G3 (salt solution 6%), G4 (salt solution 8%) and G5 (salt solution 10% ). Parameters measured were HCN content and sensory assessment test descriptive and hedonic test on color, texture and aroma. The results showed that variations in salt concentrations affect all parameters observed. The best treatment is the treatment of G4 with a concentration of 8% saline solution with HCN levels of 49.99 mg / 100 g, the sensory descriptive test ratings on pickel shoots against a whitey color, the texture rather hard, rather flavorful acid  and hedonic test  on colors was like, teskstur was like, somewhat like aroma and overall ratings assess was like. Keywords :Fermented, pickle, bamboo shoots 
Analisis Rantai Pasok dan Nilai Tambah Agroindustri Gula Merah Aren di Desa Rambah Tengah Barat Kecamatan Rambah Kabupaten Rokan Hulu Muhammad Fajar Sidik; Farida Hanum Hamzah; Usman Pato
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 8 (2021): Edisi 1 Januari s/d Juni 2021
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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Palm plants grow evenly in Indonesia, one of which is in Rokan Hulu Regency, Riau. Especially in Rambah District which has the largest area and the highest palm production. Palm sap is widely used for palm sugar processing, but the agro-industry is experiencing difficulties in information and technology so that it does not run effectively and efficiently which results in a lack of income. The purpose of this research is to identify the supply chain to increase the added value of palm sugar agroindustry. This research was conducted by observation and field interviews with descriptive qualitative and quantitative methods. Qualitative descriptive analysis was performed using SWOT (Strengths, Weaknesses, Opportunities, and Threats) and AHP (Analytical Hierarchy Process). Quantitative descriptive analysis using the Hayami method. The data collection method was done by using purposive sampling. The results showed a supply chain pattern, namely: farmer-collector-retailer-end-consumer. The calculation of added value obtained by farmers is Rp. 2,400 with a ratio of 54.55% and collectors of Rp. 4,600 with a ratio of 15.54%. The result of AHP's analysis is to expand the marketing network and partnerships. Keywords: sugar palm, supply chain, added value, SWOT, AHP
RASIO TEPUNG TERIGU DAN TEPUNG KACANG TUNGGAK (Vigna unguiculata) DALAM PEMBUATAN CRACKERS Kandhi Darmatika; Akhyar Ali; Usman Pato
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 5, No 1 (2018): Wisuda April Tahun 2018
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Cowpea crackers are one type of biscuit made from a mixture of cowpea flour dough and wheat flour through a fermentation process. This study aimed to obtain the best ratio of cowpea flour additon to the qualityof crackers in accordance with SNI 01-2973-1992. The research method used a CompletelyRandomized Design (CRD) experiment consisting of 5 treatments and3 repetitions. The treatments of cowpea additon consisted of TKT0 (ratio of 100% wheat flour and cowpea flour 0%), TKT1(ratio of 90% wheat flour and cowpea flour 10%), TKT2 (ratio of 80% wheat flour and cowpea flour 20%), TKT3(ratio of 70% wheat flour and cowpea flour 30%) and TKT4(ratio of 60% wheat flour and cowpea flour 40%) of 100 g of material weight. The data were analyzed statistically by ANOVA, and then continued by Duncan's New Multiple Range Test (DNMRT) at 5% level. The results showed that ratio of wheat flour and cowpea flour significantly affected moisture, ash and protein contents, as well as colour, aroma, taste, texture and overall acceptance. The best treatment was TKT4(ratio of 60% wheat flour and cowpea flour 40%). The product had moisture content5.32%, ash of 1.76%, protein 9.26%, color 4.17 (brown), 3.87 (aroma of cowpea), taste 3.93 (taste Cowpea), texture 3.57 (crunchy) and overall rating with a score of 3.75 (like). Keywords: Wheat Flour, cowpea flour, crackers, ratio.
STUDI PEMBUATAN RAINBOW CAKE MENGGUNAKAN PATI SAGU (Metroxylon sp.) LOKAL RIAU Arnizam '; Usman Pato; Vonny Setiaries Johan
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 2, No 1 (2015): Wisuda February 2015
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This study aim was to analyze the differences in the sensory assessment of the rainbow cake with the addition of 30% sago starch and 100% rainbow cake using wheat flour. This study used a Completely Randomized Design (CRD) with two treatments and eight replication thus obtained 16 experimental units. The treatments were TS1 (100% wheat flour, 0% sago starch) and TS2 (70% wheat flour, 30% sago starch). The parameters observed were descriptive test which includes assessing the attributes of tenderness, softness, cake flavor, colour brightness and sweetness. The results of this study indicated that rainbow cake with TS1 treatment (100% wheat flour, 0% sago starch) and rainbow cake with TS2 treatment (70% wheat flour, 30% sago starch) had no significant difference on tenderness, flavor cake, colour brightness and sweetness but significant effect softness of rainbow cake. Keyword : sago starch, wheat flour, rainbow cake, sensori
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 ' Arnizam Arnizam Arya Setiawan Asri Tarida Simanjuntak Astaria Pehulisa, Astaria Azli Ananta Ginting Beltaser Tuahta Berlio ' 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 ' Empi Zulvarino 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 Ilvan ' ' Irwandi Jaswir Ismi Ilaika Sitompul Jenius Raden Angkasa Jumar ' 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 ' Netti Herawati Nofiyanto Pratama, Nofiyanto Noni Afriani Nopiani, Yanti Noviar ' 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 ' 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 Samuel ' 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 Zakya, Ismon Zelviani, Puja Febri Zulfa Reni Zulfadli, Muhammad