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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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Pemanfaatan Tepung Biji Nangka dalam Pembuatan Mi Kering Utilization Of Jackfruit Seed Flour In The Manufacture Of Dry Noodles Indra Wijaya; Netti Herawati; Usman Pato
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 8 (2021): Edisi 2 Juli s/d Desember 2021
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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Dried noodles are food products made from wheat flour with the addition of other foodstuffs and permitted food additions and typical form of noodles.  Dry noodles in this study were made from jackfruit seed flour and wheat flour with the addition of ingredients of soy protein isolates and pumpkin puree. The purpose of this study was to get the best ratio of jackfruit seed flour in the manufacture of dried noodles that meet SNI 8217-2015 dry noodles.  Treatment in the study was the difference in ratio between jackfruit and wheat flour, namely TN1 (90:10), TN2 (80:20), TN3 (70:30) and TN4 (60:40).  The study used a complete randomized design (CRD) with four treatments and four repeats.  The data obtained was then statistically analyzed using analysis of variance (ANOVA) and followed by Duncan's Multiple Range Test (DMRT) at 5%.  The results showed that the use of jackfruit seed flour in chemical analysis had a real effect on chemical parameters in this study except on fat content parameters, while in organoleptic assessment had a real effect except on color parameters and density hedonically.  TN1 treatment with wheat flour and jackfruit seed flour ratio (90:10) was chosen as the best treatment that has chemical characteristics of moisture content 8.21%, ash 4.49%, protein 15.67%, fat 0.1%, carbohydrate 71.52%, coarse fiber 0.73%, wholeness of noodles 98.62% and rehydration time of 5.5 minutes as well as a descriptive color score of 3.4 (somewhat yellow-brown), aroma score of 2.53 (somewhat flavorful of jackfruit seeds), fragility score of 3.07 (somewhat hard) and hedonic color score of 4.30 (likes), aroma score of 3.57 (likes), fragility score of 3.73 (likes), overall rating score of 3.93 (likes). Keyword: Dried noodles, wheat flour, jackfruit seed flour
PEMANFAATAN BUAH NIPAH SEBAGAI BAHAN PEMBUATAN FRUIT LEATHER DENGAN PENAMBAHAN KULIT BUAH NAGA MERAH Romi Erdiyus; Usman Pato
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 4, No 2 (2017): Wisuda Oktober Tahun 2017
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This study aimed to getthe best ratio of mesocarpnypafruit and red dragon fruitpeelto produce good quality of the fruit leather with attractive colors for food diversification. This study useda Completely Randomized Design with 4 treatments and 4 replications thus obtaining 16 experimental units the treatments were, the ratio of mesocarpnypafruit and red dragon fruit peel with treatments,NH1 (65:35), NH2 (60:40), NH3 (55:45) and NH4 (50:50). The data obtained were statistically analyzed using Analysis of Variance (ANOVA).Jika F hitung lebih besar atau sama dengan F tabel maka dilanjutkan dengan uji DNMRT pada taraf 5%.If the  F count was greater than or equal to F table then continued with Duncan New Multiple Range Test at 5% level.The resultsof the present study indicate that ratio of mesocarpnypa fruitand red dragon fruit peelsignificantly affected to the moisture content (9.14-11.50%), ash (0.78-0.91%), initialdegree of acidity (5.20-5.28) and total sucrose (30.55-42.55%). Based on the resultsof sensory evaluation show that the dragon fruit peel significantly affected to the color, aroma, taste, texture, and overall the value of panelists for hedonic test were “rather like to like”for this fruit leather. The best treatment based on the water content, ash content, initialdegree of acidity, total sucrose andsensory evaluation was treatmentNH1 (65% mesocarpnypafruit and 35% red dragon peel). Keywords:Fruit leather, mesocarp nypa fruit and red dragon peel.    
Pembuatan Minuman Fermentasi Sari Tomat dengan Menggunakan Lactobacillus casei subsp. casei R-68 Novri Oksianus Harahap; Vonny Setiaries Johan; Usman Pato
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 5 (2018): Edisi 2 Juli s/d Desember 2018
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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Tomato is a fruit that had a short shelf life.Therefore tomato needs to be processed into products that have economic value, such as fermented drink. The purpose of this research was to obtain the best addition of sucrosein makingfermented drink of tomato juice by using Lactobacillus casei subsp. caseiR68. This research used a Completely Randomized Design with four treatments and four replications. The treatments used were P1 (without addition of sucrose), P2 (addition of sucrose 9%), P3 (addition of sucrose 12%), and P4 (addition of sucrose 15%). The result showed that addition of sucrose significantly affected total lactid acid bacteria (LAB), total lactid acid, and ash content but did not significantly affected pH. The chosen treatment from this research was the treatment P3 (addition of sucrose 12%) which P3 had pH 4.05, total LAB 10.32 log cfu/ml, total lactid acid 0.70%, sucrose content 10.39% and ash content 0.78%.Keywords:Fermentation drink, tomato juice, sucrose, lactid acid bacteria, Lactobacillus casei subsp.casei R-68
UJI ANTIBAKTERI EKSTRAK BATANG KECOMBRANG (Nicolaia speciosa Horan) TERHADAP Staphylococcus aureus DAN Escherichia coli Ancela Rabekka Lingga; Usman Pato; Evy Rossi
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 3, No 1 (2016): Wisuda Februari 2016
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The aims of the research were to learn capability antibacterial of kecombrang stem extract againts the growth Staphylococus aureus and Escherichia coli and to determine the Minimum Inhibitory Concentration (MIC) score. This research conducted an experimently by the antibacterial activity of  kecombrang stem extracts by using polar, nonpolar and semipolar solvents against S. aureus and E. coli. The antibacterial activity was tested by using  paper disk  diffusion method and Minimum Inhibitory Concentration (MIC) score by using dilution. The data obtained were tabulated and analysed descriptively. The antibacterial test show that ethyl acetate extract formed clear zone ranged between 1-3,5 mm in diameters, wich was higher than water extract (0,73-3,16 mm) and hexane extract (0,8-1,8 mm) kecombrang stem. Scores MIC show that ethyl acetate extract of kecombrang stem that inhibited the growth of E. coli dan S. aureus at concentration of 20 and 40% and extract water of  kecombrang stem inhibited the growth  of E. coli at concentration 80% and S. aureus at concentration of 40%. Meanwhile hexane extract of kecombrang stem inhibited the growth of E. coli and S. aureus at concentration 100%. Keyword: Antibacterial, Kecombrang stem, E coli, S. aureus,
Pembuatan Mi Instan Berbahan Tepung Jagung Lokal Riau Dan Tapioka Rifka Fitri Isnaini; Usman Pato; Yusmarini '
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 1, No 1 (2014): Wisuda Februari Tahun 2014
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  The purpose of this research was to obtain the best rasio of Riau local corn flour and tapioca which meet the Indonesian Quality Standard of instant noodle (SNI 01-3551-2000). Research was carried out experimentally using a Completely Randomized Design (CRD) with 5 treatments and 3 replications in order to obtain 15 experimental units. Treatments of this research were JT0 (100% corn flour) as control treatment, JT1 (75% corn flour : 25% tapioca), JT2 (65% corn flour : 35% tapioca), JT3 (55% corn flour : 45% tapioca) and JT4 (45% corn flour : 55% tapioca). Data obtained were statistically analyzed using Analysis of Variance (ANOVA). If the calculated F is greater than or equal to F table then continued with DNMRT test at 5% level. The result show that addition of tapioca significantly affected the intacness of noodle, moisture content after frying, total acid value, and rehydration time, but did not significantly influence the moisture content after drying and protein content. The best treatment was JT4 with an intacness of 96,96%; moisture content after drying of 7,71%; moisture content after frying of 2,03%; protein content of 2,83%; total acid value of 0,22 and rehydration time of 5,41 minutes.   Keywords: Local Riau corn flour, tapioka flour and instant noodle
PemanfaatanBuah Nanas dan Buah Pisang KepokdalamPembuatanFruit leather Empi Zulvarino; Evy Rossi; Usman Pato
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 8 (2021): Edisi 2 Juli s/d Desember 2021
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The purpose of the study was to to get the best combination of pineapple (Ananas comususL. merr) and bananakepok (Musa paradisiaca) in making fruit leather.  The research used a Complete Randomized Design (CRD) with 4 treatments and 4 replications. The treatments were NP1 (Pineapple 20% :kepokbanana 80%), NP2 (Pineapple 30% : kepokbanana 70%), NP3 (Pineapple 40% : kepokbanana 60%), and NP4 (Pineapple 50% : kepokbanana 50%).  The data obtained were analyzed statistically using Anova and DMRT at 5% level.  The results showed that percentage of pineapple and banana significantly affected moisture content, ash content, degree of acidity (pH), crude fiber content, overall descriptive and hedonic sensory assessment. The best treatment of fruit leather from this research was NP1 with moisture content 11.15%, ash 0.71%, degree of acidity (pH) 4.73, and crude fiber 4.66%. The fruit leather of NP1 had brownish yellow in color (3.70), dominated by the banana with slight pineapple aroma (3.80), predominantly sweet with slightly sour taste (3.80), and the slightly chewy texture (2.20) and liked the most by the panelist.Keywords : banana kepok, fruit leather and pineapple. 
VARIASI PENAMBAHAN SUKROSA TERHADAP MUTU COCOGHURT MENGGUNAKAN Enterococcus faecalis UP-11 YANG DIISOLASI DARI TEMPOYAK Ade Syaputra; Usman Pato; Evy Rossi
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 2, No 1 (2015): Wisuda February 2015
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Cocoghurt is one type of functional food derived from fermentation of coconut milk by probiotic bacteria. The aim of the research was to evaluate the effect of sugar on the quality of cocoghurt. A  Completely  Randomized Design  (CRD)  was  used  in  the  research  with  four  treatments  and  four replications. Treatment consisted of SK1 (0%) sucrose (w/v ), SK2 (6%) sucrose (w/v), SK3 (12%) sucrose (w/v),  SK4 (18%) sucrose (w/v). Data obtained were treated by the Analysis of Variance followed by Duncan’s New Multiple Range Test (DNMRT) at the level of 5%. The results show that the addition of various sucrose significantly effected the degree of acidity (pH), total solid, fat content, but had no significant effect on the total lactid acid, total lactic acid bacteria, protein and ash contents. Addition of sucrose did not influence the major quality parameter of cocoghurt (total lactic acid bacteria).     Keywords: Sucrose, Cocoghurt, Enterococcus faecalis, Tempoyak
KARAKTERISASI SIFAT FISIKO KIMIA TEPUNG BUAH NIPAH ASAL KABUPATEN ROKAN HILIR PROVINSI RIAU Hairul Adhe Agams; Usman ' Pato; Rahmayuni ' '
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 3, No 2 (2016): Wisuda Oktober Tahun 2016
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The purpose of this study was to obtain the best composition of the nutritional value of the flour produced from the different ripeness of nipa palm fruit. This study used a completely randomized design (CRD) with three treatments and five replications. The treatments were T1 (Nipa palm fruit with the ripeness level of young). T2 (Nipa palm fruit with the ripeness level of a bit old). T3 (Nipa palm fruit with the ripeness level of old). Results of analysis of variance showed that the degree of ripeness of nipa palm fruit significantly affected the moisture, ash, fat, protein, fiber and starch contents of the flour produced. Based on the results of the physical and chemical analysis, T2 (Nipa palm fruit with the ripeness level of a bit old) was selected as the best treatment with moisture content of 13.57%, ash 2.22%, fat 0,06%, protein 6,39%, fiber 20.19%, starch content 61.53% and flour with natural white colour.   Keyword : Nipa palm, flour, physical and chemical characterization, Rokan Hilir  
STUDI PEMBUATAN YOGHURT SARI BIJI NANGKA (Artocarpus heterophyllus) DENGAN PENAMBAHAN KACANG MERAH (Phaseolus vulgaris L.) Aceng Sehat; Usman Pato; Netti Herawati
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 2, No 2 (2015): Wisuda Oktober 2015
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Jackfruit and red beans are frequently found and cultivated in the tropical area, like Indonesia. The research was conduted from Mei to August 2014 in the Laboratory of Analytical of Agricultural Productsand Laboratory of Processing of Agricultural Products, Faculty of Agriculture, University of Riau, Pekanbaru. The study was conducted using Completely Randomised Design (CRD) with 4 treatments and 4 replications. The treatment were ratio of jackfruit seed and red beans namely 100 g : 0 g, 90 g : 10 g, 80 g : 20 g and 70 g : 30 g.Parameters analyzed were protein, fat and ash contents, total lacticacid, pH, total lactic acid bacteri, hedonic and descriptive organoleptic test of flavour, taste and texture. The results indicate that the ratio of  jackfruit seed and red beans had highly significant effect on protein, fat and ash contents, total lactic acid, pH, total lactic acid bacteria and hedonicorganoleptic value of flavor. The ratio of jackfruit and red bean extracts did not have significant effect on hedonic organoleptic value of taste and texture, descriptive organoleptic value of flavour, taste, and texture. The best treatment was P2 with ratio 90 g of jacfruit and 10 g of red bean. Keywords : Yoghurt,Jackfruit seed, red bean, quality.
VARIASIPENAMBAHANEKSTRAK JAHE MERAH (Zingiber officinale var.Rubrum) TERHADAP MUTU DAN ANTIOKSIDAN BUBUK INSTAN AKAR ALANG-ALANG Samuel '; Usman Pato; Evy Rossi
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 2, No 2 (2015): Wisuda Oktober 2015
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The research purposes was to evaluate of the quality and antioxidant of the instant powder of coarse grass root with the addition of red ginger extracts. The method used in this research was a Complete Random Design with 4 treatments and 4 replications. The treatments were P1 (90% coarse grass root extracts : 10% ginger extracts), P2 (80% coarse grass root extracts : 20% ginger extracts), P3 (70% coarse grass root extracts : 30% ginger extracts), P4 (60% coarse grass root extracts : 40% ginger extracts). The results show that the addition of various ginger extracts significantly influenced the total sugar content, antioxidant, descriptive value of aroma and taste of instant powder, but did not affect the moisture and ash contents, color, and texture of instant powder. The best treatment was P4 (60% coarse grass root extracts : 40%  ginger extracts) with total sugar content of 57.75%, ash content 1.48%, moisture content 1.75%, hedonic organoleptic of color 3.63, flavor 3.83, taste 3.77, texture 3.57, as well as descriptive organoleptic of color 3.27, flavor 3.97, taste 4.27, texture 3.30 and over all acceptance test 3.80.   Keyword: instant powder, quality, red ginger extracts, coarse grass root.
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