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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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PEMURNIAN MINYAK GORENG DARI BIJI KARET (Havea brasiliensisRoxb.,)MENGGUNAKAN ZEOLIT Arya Setiawan; Usman Pato; Faizah Hamzah
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 3, No 1 (2016): Wisuda Februari 2016
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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Rubber is one of the agricultural commodities that are abundant in Indonesia. One alternative to utilizethe rubber seed is using it’s oil as cooking oil. The oils must be purified by adsorption process using zeolite. This is because rubber seed oil can not be consumed directly due to high toxiccyanide compound. The aim of this study was to obtain quality cooking oil from rubber seed in accordance with quality standard of cooking oil and a low cyanide acid content. This study was conducted experimentally by using Completely Randomized Design (CRD) with 4 treatments, namely Z1 (25% zeolite with long adsorption 8 hours), Z2 (25% zeolite with long adsorption 10 hours), Z3 (25% zeolite with long adsorption 12 hours) and Z4 (25% zeolite adsorption time 14 hours) with 4 replications. Data obtained were analyzed statistically using Analysis of Variance (ANOVA) and if F count is greater than or equal to F table then continued with DNMRT test at 5% level. The results show that the longer the time of adsorption in the refining rubber seed oil significantly decreased the contents of cyanide and acid number as well as density but increased saponification. It can be concluded that the best treatment was Z4 treatment (25% zeolite for 14 hours adsorption) with the content of cyanide1,97 ppm, acid number 2,61 mgKOH/g, saponification 143,62 mgKOH/g and density 0,898 g/ml.   Keywords: Purification, rubber seed, cooking oil, zeoliteandadsorption.
PERBANDINGAN AKTIVITAS ANTIBAKTERI ANTARA Lactobacillus casei subsp. casei R-68 DAN Lactobacillus casei KOMERSIL TERHADAP Staphylococcus aureus FNCC-15 DAN Escherichia coli FNCC-19 Fitri ' Khairunnisa; Usman ' Pato
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 3, No 2 (2016): Wisuda Oktober Tahun 2016
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The purpose of the study was to compare the antibacterial activity of Lactobacillus casei subsp. casei R-68 and Lactobacillus casei commercial against Staphylococcus aureus FNCC-15 and Escherichia coli FNCC-19. The research was carried out experimentally by testing isolates of Lactobacillus casei subsp. casei R-68 and Lactobacillus casei commercial in a petri dish that already contains pathogenic bacteria. Antibacterial activity was tested using the well diffusion method, the data obtained were analyzed descriptively. The results showed that Lactobacillus casei subsp. casei R-68 has the ability to inhibit pathogenic bacteria by inhibition smaller than Lactobacillus casei commercial. The average inhibition zone diameter of lactic acid bacteria isolates against Staphylococcus aureus FNCC-15 ranged from 7.40 to 8.10 mm and Escherichia coli ranged from 9.80 to 10.23 mm.   Keywords : Antimicrobials, Lactic acid, Lactobacillus casei subsp. casei R-68,    Lactobacillus casei commercial.
Variasi Sukrosa dalam Pembuatan Minuman Probiotik Buah Nipah (Nypa fruticans) dengan Menggunakan Starter Lactobacillus fermentum InaCCB1295 Jenius Raden Angkasa; Usman Pato
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 8 (2021): Edisi 1 Januari s/d Juni 2021
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The purpose of this research was to evaluate the effect of variation sucrose using starter Lactobacillus fermentum InaCC B1295 on the quality of probiotic drink of nipah fruit. This research was conducted experimentally using Completely Randomized Design with five treatments and three replications. The treatments in this study were PN1 (without addition of sugar), PN2 (addition of 2% sugar), PN3 (addition of 4% sugar), PN4 (addition of sugar 6%) and PN5 (addition of sugar 8%). Data obtained were statically analyzed by analysis of variance (ANOVA) and continued with Duncan’s New Multiple Range Test (DNMRT) at level 5%. The results show that variation of sucrose concentration significantly affected pH value, total lactic acid, total lactic acid bacteria, total sugar, ash, colour, consistency, flavour, taste and overall acceptance of probiotic drink. The best treatment was PN5 (addition of 8% sugar), with pH 3.41, total lactic acid 0.51%, total LAB 10.23 cfu/ml, total sugar 10.36%, and ash content 0.08%. The probiotic drink of PN5 treatment was favored by panelists with cloudy white colour (3.53), nipah fruit and acidic flavour (3.77), rather thick texture (3.60), sweet taste (3.86). Overall assessment hedonik test of nipah fruit probiotic drink was preferred by the panelists.Keywords: probiotics, nipah fruit, Lactobacillus fermentum InaCC B1295.  
PENAMBAHAN TEPUNG DAUN SINGKONG DALAM PEMBUATAN KERUPUK SAGU Berlio ' Mandriali; Usman ' Pato; Vonny Setiaries Johan
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 3, No 2 (2016): Wisuda Oktober Tahun 2016
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This study aim was to get the best formulation in making sago crackers by adding cassava leaves flour. Research was conducted by using a Completely Randomized Design (CRD) experiment with five treatments and three repetitions. The treatments in this research were K0 (Sago starch 100% : cassava leaves flour 0%), K1 (Sago starch 95% : cassava leaves flour 5%), K2 (Sago starch 90% : cassava leaves flour 10%), K3 (Sago starch 85% : cassava leaves flour 15%) and K4 (Sago starch 80% : cassava leaves flour 20%). Data were analyzed statistically by using ANOVA and tested further by using DNMRT at 5% level. Research result showed that the ratio of sago starch and cassava leaves flour significantly affected the water moisture, ash, fiber and carbohydrate contents as well as the swelling power and the sensory descriptive and overall hedonic test. The best treatment in this research was crackers in treatment K1 (sago starch 95% : flour cassava leaves 5%), which had moisture content of 12.37%, ash content 0.26%, 1.01% fiber content, carbohydrate content 54.72% and swelling power 64.57%. Furthermore, sensory assessment showed a little green color, rather distinctive smells of cassava leaves, tasteless cassava leaves and a bit crispy as well as overall preference by panelists expressed a little liked the selected crackers.   Keywords: sago starch, cassava leaves flour , crackers
EVALUASI MUTU SENSORIS SUSU FERMENTASI PROBIOTIK DENGAN VARIASI SUSU SKIM YANG MENGGUNAKAN Lactobacillus casei subsp. casei R-68 Rianida Yunaira; Usman Pato; Evy Rossi
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 2, No 2 (2015): Wisuda Oktober 2015
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Abstract

Skim milk fermented by Lactobacillus casei subsp. casei R-68 is expected to produce fermented milk with more complete nutritional value and health benefits. This study used a Completely Randomized Design (CRD) with 5 treatments and 4 replications thus obtaining 20 experimental units. The data obtained were statistically analyzed using Analysis of Variance (ANOVA). If the F count is greater than or equal to F table then continued with DNMRT test at 5% level. The results show that the addition of skim milk significantly affected the taste, color and consistency of probiotic fermented milk. Score for overall acceptance test indicated that the panelists were “rather like to like” for probiotik fermented milk. The best treatment based on the sensoric evaluation was SS15 (addition 15% concentration of skim milk)   Keywords: Fermentation, Lactobacillus casei subsp. casei R-68 and skim milk.
AKTIVITAS ANTIMIKROBA ISOLAT BAKTERI ASAM LAKTAT DARI KULIT ARI KACANG KEDELAI TERHADAP ESCHERICHIA COLI DAN STAPHYLOCOCCUS AUREUS Megawati Saputri; Evy Rossi; Usman Pato
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 4, No 2 (2017): Wisuda Oktober Tahun 2017
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This study aims to determine the antimicrobial activity of lactic acid bacteria isolate from soybean epiderm against pathogens Escherichia coli 0157 and Staphylococcus aureus ATCC-25329. The experiment was conducted experimentally using Randomized Complete Design (RAL) with three treatments and five replications to obtain 15 experimental units. The treatment used lactic acid bacteria isolates from soybean epiderm namely K.12.3, K.13.1 and K.22.1 tested in petri dish that already contained pathogenic bacteria Staphylococcus aureus ATCC-25923 and Escherichia coli 0157. Antimicrobial activity was tested using well agar diffusion method and the data obtained were analyzed using ANOVA and continued with DNMRT advanced test at 5% level. The results showed that the lactic acid bacteria of the soybean epiderm had a greater inhibition against Escherichia coli 0157 compared with Staphylococcus aureus ATCC-25923. Isolate K.13.1 was not significantly different in inhibiting Escherichia coli 0157 which resulted in inhibition zone of 8.313 mm and Staphylococcus aureus ATCC-25923 with inhibition zone of 6.960 mm. Mean while, the cell-free supernatant K.22.1 isolate significantly different in inhibiting Escherichia coli 0157 with inhibition zone of 6.860 mm and Staphylococcus aureus ATCC-25923 resulted in inhibition zone of 5.760 mm. Keyword : Lactic acid bacteria, inhibition zone, pathogen bacteria
PEMBUATAN ES KRIM FUNGSIONAL DENGAN BAHAN BAKU SOYGHURT DAN SUSU RENDAH LEMAK Eka Saputri; Evy Rossi; Usman Pato
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 3, No 1 (2016): Wisuda Februari 2016
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The purpose of this research was to obtain the ratio of soyghurt and low fat milk in produce a functional ice cream with best of a value overrun, melting point, total lactic acid bacteria (LAB), and total solids. This research used a Completely Randomized Design (CRD) with four treatments and four replications. The treatments were SSr1 (soyghurt 100 : 0 low fat milk), SSr2 (soyghurt 80 : 20 low fat milk), SSr3 (soyghurt 60 : 40 low fat milk), and SSr4 (soyghurt 40 : 60 low fat milk). The data obtained were analyzed statistically by using Analysis of Variance (ANOVA).  If the F count was greater than or equal to F table then continued with DNMRT test at 5% level. The results of this research showed that the ratio of soyghurt and low fat milk in produce functional ice cream indicated significant effect (P<0,05) on overrun value, melting point, total LAB, and total solids.  The treatment SSr4 having overrun value of 35.98%, melting point 20.14 minutes, total LAB 8.77 log CFU/ml, pH 5.24, and total solids 26.80% was relatively better than other treatments. The functional ice cream obtained from SSr4 was also preferred by panelists than other treatments especially for hedonic acceptance test.   Keywords: Soyghurt, low fat milk, functional ice cream
PENGARUH PENAMBAHAN KELOPAK ROSELLATERHADAP MUTU SENSORI PERMEN JELLY DARI ALBEDO SEMANGKA Meieri Adelila Saragih; Vonny Setiaries Johan; Usman Pato
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 4, No 1 (2017): Wisuda Februari Tahun 2017
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Jelly candy is one of the popular candy among people especially children. The purpose of this research was to obtain the best ratio albedo of watermelon and rosella flower petals in the manufacture of jelly candy. This research used Complete Randomized Design (CRD) Experiment with five treatments and three replications. If F count equal or bigger than F table, then will do next test DNMRT (Duncan’s New Multiple Range Test) at level 5%. The treatments in this research were A1R1 (ratio of watermelon albedo extracts and rosella petals extracts 90 : 10), A2R2 (ratio of watermelon albedo extracts and rosella petals extracts 80 : 20), A3R3 (ratio of watermelon albedo extracts and rosella petals extracts 70 : 30), A4R4 (ratio of watermelon albedo extracts and rosella petals extracts 60 : 40) and A5R5 (ratio of watermelon albedo extracts and rosella petals extracts 50 : 50). The results showed that extract albedo of watermelon and rosella petals significantly affected the description of sensory test to colour, texture, flavor, teste and hedonic test. The best formulation of jelly candy was A5R5 with organoleptic scores of A5R5 were colour 4.46 (red), taste 3.83 (acid), texture 2.91 (rather chewy), flavour 3.83 (rosella flavour) and 4.36 (hedonic over all test). Keywords: Jelly candy, albedo of watermelon, petals of rosella.
PEMANFAATAN BUAH NIPAH DAN KULIT BUAH NAGA MERAH DALAM PEMBUATAN SELAI Elsa Silvira; Usman Pato
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 5, No 1 (2018): Wisuda April Tahun 2018
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Jam is semi-solid food made from fruit puree and mixed with 35-45% parts of sugar and heated until the sugar content ranges 50-65%. The study purpose was to get the best ratio of nipa fruit puree and red dragon fruit peel puree in making jam. The research used a Completely Randomized Design Experiment with 5 treatments and 3 replications. The treatments were NM1 (ratio of nipa fruit puree and red dragon fruit peel puree 90% : 10%), NM2 (ratio of nipa fruit puree and red dragon fruit puree 80% : 20%), NM3 (ratio of nipa fruit puree and dragon fruit peel puree 70% : 30%), NM4 (ratio of nipa fruit puree and red dragon fruit peel puree 60% : 40%) and NM5 (ratio of nipa fruit puree and red dragon fruit peel puree 50% : 50%).  The data obtained were analyzed statistically using Analysis of Varience (ANOVA) and Duncan’s New Multiple Range Test (DNMRT) at 5% level. The results show that the ratio of nipa fruit puree and red dragon fruit peel puree significantly affected moisture, ash, crude fiber, total dissolved solid contents and the sensory parameters. The best treatment of jam from this research was NM5 with moisture content 34.92%, ash 0.99%, crude fiber 3.18% and total dissolved solid 70.28% brix. The result of descriptive test jam has red colour (4.33), flavour little nipa fruit and red dragon fruit (3.46), stickiness of sticky jam (3.83) and taste little nipa fruit and dragon fruit (3.40). Overall assessment hedonic test of jam was liked by the panelist (4.02). Keywords: jam, nipa fruit, red dragon fruit peel, puree
PEMBUATAN MINUMAN PROBIOTIK BERBASIS KULIT NANAS (Ananas comosus (L.) Merr.) MENGGUNAKAN Lactobacillus casei subsp. casei R-68 YANG DIISOLASI DARI DADIH Elsaputra &#039;; Usman Pato; Rahmayuni &#039;
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 3, No 1 (2016): Wisuda Februari 2016
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Probiotic drink is a beverage produced from the lactic acid fermentation by lactic acid bacteria. Probiotic drink can be made from the extract of pineapple skin, hereinafter referred to as probiotic drinks pineapple skin juice. The purpose of this study was to obtain the optimal addition of sucrose (S) in the manufacture of probiotic drink pineapple skin juice (K) that meet quality standards and preferred by consumers. This study was conducted experimentally using Completely Randomized Design (CRD) with four treatments (S1K1 = without sucrose, S2K2 = 5% sucrose, S3K3 = 8.5% sucrose and S4K4 = 12% sucrose). Each treatment was repeated four times to obtain 16 units of trial. Data were analyzed statistically using Analysis of Variance (ANOVA), if F count ≥ F table then continued with test of Duncan's New Multiple Range Test (DNMRT) at 5%. The results show that the variation of sucrose added significantly affected the total lactic acid bacteria, total solids, taste and overall acceptance test, but did not influence the pH value, colour and aroma of fermented drink. The best treatment was obtained on the addition of sucrose 12% with a lactic acid bacteria total of 7.08 cfu/ml, a solid total of 12.67% with a pH value of 3.94 as well as preferred by the panelists (consumers). Keywords: Probiotic, pineapple skin juice, Lactobacillus casei subsp. casei R-68 and dadih.
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