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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
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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VARIASI PENAMBAHAN TEPUNG UMBI DAHLIA DALAM MINUMAN SINBIOTIK SARI JAGUNG MANIS MENGGUNAKAN ISOLAT Lactobacillus casei subsp. casei R-68 Aris Setiawan; Usman Pato; Akhyar Ali
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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Abstract

The purpose of this research was to study the addition of various of dahlia tuber flour in making sinbiotic drink of sweet corn extract by using Lactobacillus casei subsp. casei R-68 which isolated from dadih. The research was carried out experimentally using a Completely Randomized Design with 4 treatments and 4 replications thus obtaining 16 experimental units.Data yang diperoleh dianalisis secara statistik dengan menggunakan analisis sidik ragam (ANOVA). The data found 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 is greater than or equal to F table then continued with DNMRT test at 5% level. The results of the present study indicate that initial pH of sinbiotic drink of sweet corn extract were 3.73-3.85, total lactic acid 0.69-0.96%, total LAB 9.90-10.80 log cfu/ml after fermentation, total solid 10.30-14.55%, protein 1.14-1.91% and fiber 0.10-0.21%. The results show that the addition of dahlia tuber flours significantly affected the pH, total lactic acid, total LAB, total solid, protein and fiber contens as well as sensory evaluation of sinbiotic drink of sweet corn extract. Overall acceptance test indicated that the panelists were “rather like” for sinbiotic drink of sweet corn extract. The best treatment based on the number of LAB, protein contant as well as sensory evaluation was treatment SJ2 (addition 3% concentration of dahlia tuber). Keywords: Prebiotic, probiotic, dahlia tuber flour, Lactobacillus casei subsp. casei R-68 
Studi Konsentrasi Kalium Hidroksida (KOH) Terhadap Kualitas Karbon Aktif Tempurung Kluwak Faisal Faisal; Usman Pato
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 8 (2021): Edisi 2 Juli s/d Desember 2021
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The objective of this research was to study the effect of potassium hydroxide (KOH)  activator on characteristics of kluwak shell active carbon. This research was conducted experimentally by used Complete Randomized Design (CRD) with five treatments and three replications which followed by Duncan’s New Multiple Range Test (DNMRT) at level 5%. The treatments of this study were P1 (KOH activator 5%), P2 (KOH activator 10%), P3 (KOH activator 15%), P4 (KOH activator 20%) and P5 (KOH activator 25%). The results showed that addition of various concentrations of KOH activators significantly affected moisture content, volatile matter, ash content, pure carbon content and adsorption on iodine. Based on the results of the research, P1 (KOH activator 5%) was chosen as the best treatment which moisture content 8.53%, volatile matter 8.69%,ash content 8.73%, pure carbon content 82.59% and adsorption on iodine 1510.47 mg/g.Keywords:active carbon, kluwak, potassium hydroxide
PENAMBAHAN KONSENTRASI ASAM LEMAK BEBAS MINYAK JELANTAH TERHADAP KARAKTERISTIK ETANOL SEMI PADAT Fadel Al Barra; Fajar ' Restuhadi; Usman ' Pato
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 3, No 2 (2016): Wisuda Oktober Tahun 2016
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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This research was aimed to obtain a concentration of free fatty acid of waste-cooking oil that obtained the best semi-solid ethanol. This research used the completely random design with 5 treatments with 3 times repetitions for each treatment. Data were analyzed using ANOVA, when F count is greater or equal to F the table then continued by DNMRT at 5% level. The results of this research shows that the addition of various concentrations of free fatty acid significantly affected the real effect (P<0.05) to combustion residue, heat caloric value, heat transfer, and the degree of acidity (pH). The best formulation was the treatment A2 (free fatty acid concentration of 5%) having a viscosity of 16,797 cP, the heat caloric value 23.029 J/g and combustion residue 39,26%.   Keywords: Ethanol, free fatty acids, ethanol semi solid.
Pemanfaatan Bubuk Andaliman sebagai Bahan Pengawet Alami pada Bakso Vhierda Windasari Sagala; Usman Pato; Yusmarini Yusmarini
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 5 (2018): Edisi 2 Juli s/d Desember 2018
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Meatball is a food product of processed meat. The purpose of this research was to obtain the best concentration of andaliman powder as a natural preservative on the quality and sheef life of meatballs. This research was carried out experimentally by using Completely Randomized Design (CRD) with five treatments and three replications in order to obtain fifteen experiments unit. The treatment in this research were V1 (without andaliman powder), V2 (0.1% andaliman powder), V3 (0.3% andaliman powder), V4 (0.5% andaliman powder), and V5 (0.7% andaliman powder). The parameters observed were moisture, ash, protein and, fat contents, microbial counts and sensory test. The best concentration of andaliman powder was V4, with is moisture content 35.87%, ash 3.38%, protein 9.11%, fat 1.05%, microbial counts 1.51x106. The descriptive sensory test of meatball were dark brown (4.13), taste of andaliman (3.63), flavour of beef and andaliman (3.37), elasticity of little chewy (3.33) and the overall test of sensory liked by panelist (3.56).Keywords: Meatball, beef, andaliman powder concentration
MUTU SELAI DARI KOMBINASI BUAH NANAS DAN KELOPAK ROSELLA Agus Anjar Sumantri Samosir; Usman Pato; Vonny Setiaries Johan
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 5, No 1 (2018): Wisuda April Tahun 2018
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Fruit jam is a semi-wet food processed  product from a mixture of fruit juice and  sugar. The purpose of this research was to evaluate the effect of ratio of pineapple and rosella petals on the jam quality. This research used a Completely Randomized Design experiment with five treatments and three replications. The  treatments were NR1 (pineapple puree and rosella petal puree 90:10), NR2 (pineapple puree and rosella petal puree  80:20), NR3 (pineapple puree and rosella petal puree 70:30) and NR4 (pineapple puree and rosella petal puree 60:40) and NR5 (pineapple puree and rosella petal puree 50:50). The value of observation were analyzed using Analysis of Varians followed by Duncan’s New Multiple Range Test on 5% level. The result showed that the ratio of pineaple and rosella petals puree significantly affected  the moisture, total dissolved solid, ash , pectin and sucrose contents, antioxidant activity, descriptive test of color, flavour, taste and texture. The best treatment was NR1 with moisture content 29.21%, total dissolved solids 89.80%, ash content 0.36%, pectin  1.62%, sucrose 57.34% and antioxidant activity 25.31 ppm, dark red color, flavourful pineapple and rosella, pineapple taste, soft texture of jam.Keywords: Jam, pineapple, rosella petal.
LAMA FERMENTASI TERHADAP MUTU COCOGHURT MENGGUNAKAN Enterecoccus faecalis UP-11 YANG DIISIOLASI DARI TEMPOYAK Muhammad Nur Imam; Usman Pato; Faizah Hamzah
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 2, No 2 (2015): Wisuda Oktober 2015
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Coconut milk is usually used as condiment for production various Indonesia traditional cuisine  coconut milk can be also used as raw material for making cocoghurt because of it is high nutrional value. The purpose of this research was to determine the effect of fermentation time on the  quality of cocoghurt . The research used a Completely Randommized Design with five treatments, T1 (duration of fermentasi in three hours), T2 (duration of fermentation in six hours), T3 (duration of fermentation in nine hours), T4 (duration of fermentation in twelve hours) and T5 (duration of fermentation in fifteen hours) with three replication. The data was analyzed using ANNOVA, if any influence continued with DNMRT test at 5%. Results show that fermentation time significantly (P<0,05) affected the pH, total lactid acid, fat content, organoleptic test of colour, texture, sweetness, and hedonik. But did not significantly influence (P>0.05)  total solids, ash content,  protein content, total lactid acid bacteria, test organoleptik of flavor, and  taste. It was concluded that the best quality of cocoghurt. Was obtained in the fermentation time of six hours (T2), that meets the Indonesian yoghurt standard (SNI 102981: 2009) as  total lactid acid, fat content, total solids, ash content,  and protein content.   Keywords: Duration of fermentation, Enterecocus faecalisUP-11, Tempoyak, Cocoghurt.
Evaluasi Mutu Susu Komplementasi Kacang Hijau dan Kacang Kedelai Yang Difermentasi Oleh Lactobacillus plantarum 1 R.11.1.2 Yusdianti &#039;; Usman Pato; Yusmarini &#039;
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 1, No 1 (2014): Wisuda Februari Tahun 2014
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The mixture of mungbean milk and soybean milk fermented by Lactobacillus plantarum 1R.11.1.2 diharapkan mampu menghasilkan minuman fermentasi yang lebih lengkap nilai gizi dan manfaat kesehatannya. R.11.1.2 was expected to produce a fermented beverage that is more completed nutritional value and has health benefits. Isolat Lactobacillus plantarum 1 R.11.1.2 merupakan hasil isolasi dari susu kedelai yang terfermentasi secara spontan. Lactobacillus plantarum 1 R.11.1.2 was isolated from spontaneously fermented soy milk. Penelitian dilaksanakan secara eksperimen menggunakan Rancangan Acak Lengkap (RAL) dengan 5 perlakuan dan 3 kali ulangan sehingga diperoleh 15 unit percobaan. Research was carried out experiments using a Completely Randomized Design (CRD) with 5 treatments and 3 replications in order to obtain 15 experimental units. Data yang diperoleh dianalisis secara statistik dengan menggunakan analisis sidik ragam (ANOVA). 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 calculated F is greater than or equal to F table then continued with DNMRT test at 5% level. Hasil analisis total asam tertitrasi susu fermentasi berkisar 0,32%-0,38%, pH susu fermentasi berkisar 4,26%-4,39%, total padatan susu fermentasi berkisar 10,48%-14,18% dan kadar protein susu fermentasi berkisar 1,22%-1,63%. The result of the present study  indicate that initial pH of soy milk 6,99 and mungbean milk 6,80 significantly decreased to 4,25-4,39 and tirable acidity 0,32%-0,38% after fermentation. The total solid and protein contens of fermented milks were 10.48%-14.18% and 1,22%-1,63%Penilaian uji hedonik dan deskriptif terhadap aroma susu fermentasi 3,10 dan 3,36, penilaian uji hedonik dan deskriptif terhadap rasa susu fermentasi 3,09 dan 3,28, penilaian uji hedonik terhadap penerimaan keseluruhan terhadap susu fermentasi 3,10 dan 3,29. respetively. Sensory evaluation data show that panelist were slightly like the fermented drink made from mungbean and soybean. Kata kunci: susu fermentasi, Lactobacillus plantarum 1 R.11.1.2, kacang hijau dan kacang kedelai. Keywords: Fermentation, Lactobacillus plantarum 1 R.11.1.2, Mungbean and Soybean.
AKTIVITAS ANTIOKSIDAN DAN PENERIMAAN PANELIS TEH BUBUK DAUN ALPUKAT (Persea Americana Mill.) BERDASARKAN LETAK DAUN PADA RANTING Abdul Rauf; Usman Pato; Dewi Fortuna Ayu
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 4, No 2 (2017): Wisuda Oktober Tahun 2017
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The purpose of this research was to find out the effect of leaf age toward the antioxidant activity and acceptance of avocado leaves herbal tea by panelists. This research used a Completely Randomized Design Experiment with four treatments and four repetitions. The treatment applied toward the avocado leaves herbal tea were P1 : shoots (the first leaves appeared on the top of the branches), P2 : young leaves (the 1st–3rd leaves after the shoot), P3: medium old leaves (the 4th–6th leaves after the shoot), and P4 : old leaves (the 7th–9th leaves after the shoot). Collected data were statistically analized using ANOVA and DNMRT at 5% level. The results showed that the leaves age significantly affected on water content, ash, polyphenol, antioxidant activity and sensory assesment descriptive and hedonic. The choosen treatment from the results of this research was P1 (the first leaves appeared on the top of the branches) that had 5,67% of moisture content, 3,27% of ash content, 7,33% polyphenol content, 54,69 µg/mL of antioxidant activity (IC50). The results of descriptive assesment showed that tea of avocado leaves had yellow brownish color, slightly unpleasent scent, and a little slightly bitter taste. Hedonic assesment showed avocado leaf tea had favored colors, quite fond sense, and the overall assessment of tea was quite favored. Keywords: Herbal tea, avocado, leaf position on the branch, antioxidant activity, panelists acceptance
PEMANFAATAN BUAH TERUNG BELANDA DAN KULIT PISANG KEPOK DALAM PEMBUATAN SELAI Yudi &#039; Sutriono; Usman &#039; Pato
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 ratio of the addition of “belanda eggplant” on the quality of the jam of “kepok banana peel”. Research was carried out by using a Complete Randomized Design (CRD), with 5 treatments and 3 repetitions to obtained 15 experimental units. The treatments were PT0 (60% pureed of kepok banana peel and 0% pureed of  belanda eggplant), PT1 (50% pureed of kepok banana peel and 10% pureed of belanda eggplant), PT2 (40% pureed of kepok banana peel and 20% pureed of belanda eggplant), PT3 (30% pureed of kepok banana peel and 30% pureed of belanda eggplant) and PT4 ( 20% pureed of kepok banana peel and 40% pureed of belanda eggplant). Data were analyzed statistically using ANOVA and DMRT at 5% level. The results show that the ratio of belanda eggplant and kepok banana peel significantly affected all parameters. The best treatment was PT4 (20% pureed of kepok banana peel and 40% pureed of belanda eggplant) with a moisture content of 28,71%, ash content of 0,21%, viscosity 736,28 (cP), the fiber content of 0,51% and total sugar content 48.02%. Sensory test of jam from best treatment had red colour, somewhat flavorful belanda eggplant  and kepok banana peel, sweet taste slightly sour, soft texture and overall assessment preferred by the panelists.     Keywords: Jam, Belanda Eggplant and Kepok Banana Peel.
MUTU SENSORI SUSU FERMENTASI PROBIOTIK SELAMA PROSES FERMENTASI MENGGUNAKAN Lactobacillus casei subsp. casei R-68 Azli Ananta Ginting; Usman Pato; Vonny Setiaries Johan
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 4, No 1 (2017): Wisuda Februari Tahun 2017
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 Probiotic fermented milk by Lactobacillus caseisubsp. casei R-68 with skim milk as a raw material expected to produce probiotik fermented milk with more complete nutriotional value and health benefits. The purpose of this study was to determine the best fermentation on the quality of fermented milk. This study used a Completely Randomized Design with six treatmentsnamely P1 = fermentation time 6 hours, P2 = fermentation time 9 hours, P3 = fermentation time 12 hours, P4 = fermentation time 15 hours, P5 = fermentation time 18 hours,P6 = fermentation time 21 hours and three replications. Data were analyzed using ANOVA, followed by DNMRT at 5% level. The results show that the fermentation time significantly (P <0.05) influencedthe sensory test by descriptive and hedonic on taste and viscosity, but did not significantly affect (P> 0.05) the moisture, fat, ash contentsas well asthe sensory test by descriptive and hedonic on color and the sensory test by descriptive on viscosity. It was concluded that the best quality of fermented milk was P4 (fermentation time 15 hours). Keywords:Skimmed milk, fermentation time, Lactobacillus caseisubsp.casei R-68, fermented milk.MahasiswaFakultasPertanian, Universitas RiauDosenFakultasPertanian, Universitas RiauJOM Faperta Vol. 3 No. 1 Februari 2016   MahasiswaFakultasPertanian, Universitas RiauDosenFakultasPertanian, Universitas RiauJOM Faperta Vol. 3 No. 1 Februari 2016       
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 Ibrahim Roni Surya Hasibuan, Ahmad Ibrahim Roni Surya 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 &#039; Arnizam Arnizam Arya Setiawan Ashari, Mercia Yolanda Asri Tarida Simanjuntak Astaria Pehulisa, Astaria Ayu, Dewi Azli Ananta Ginting Bangun, Haganta Beltaser Tuahta Berlio &#039; Mandriali Budi Dan Mukmin Daniel Chandra Manurung Debby Martha Dira Defri, Ifwarisan 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 Erpiani Siregar 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 Hirdan, Hirdan Ilvan &#039; &#039; Imelda Yunita Irwandi Jaswir Ismi Ilaika Sitompul Jenius Raden Angkasa Jumar &#039; Kamelia Sari Kandhi Darmatika Karnila, Rahman Karnila Krismawan, Adi Kusumaningrum Kusumaningrum Lesmana, Resti Lestari, Suji 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 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 &#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, Saitun Samuel &#039; 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 &#039; Sutriono Yusdianti &#039; Yusmarini Yusmarini Yusni Maulida Zakya, Ismon Zelviani, Puja Febri Zulfa Reni Zulfadli, Muhammad