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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

Author-ID : 341049

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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KINETIKA PERTUMBUHAN SELULOSA MIKROBIAL TERHADAP PEMBUATAN NATA DE PINA DENGAN PENAMBAHAN SUKROSA Tika Fadilah; Fajar Restuhadi; Usman Pato
Jurnal Sagu Vol 20, No 2 (2021)
Publisher : Universitas Riau

Produk nata yang berasal dari kulit nanas dikenal dengan nata de pina. Pertumbuhan mikroba secara kuantitatif dengan studi kinetika fermentasi berguna untuk mengetahui pertumbuhan selulosa dengan kecepatan maksimum (Vmaks) dan tetapan Michaelis-Menten (KM). Penelitian ini bertujuan untuk menentukan konsentrasi sukrosa yang optimum terhadap produksi, rendemen, dan nilai kecepatan maksimum (Vmaks) serta tetapan Michaelis-Menten (KM) pada selulosa mikrobial yang dihasilkan. Penelitian ini dilakukan secara eksperimen menggunakan rancangan acak lengkap dengan empat perlakuan dan empat ulangan sehingga diperoleh 16 unit percobaan. Perlakuan dalam penelitian ini adalah S1 (sukrosa 1%), S2 (sukrosa 3%), S3 (sukrosa 6%), dan S4 (sukrosa 9%). Data yang diperoleh dianalisis dengan analisis sidik ragam (ANOVA). Jika Fhitung ≥ dari Ftabel maka akan dilanjutkan dengan uji DMRT pada taraf 5%. Hasil sidik ragam menunjukkan bahwa penambahan sukrosa dengan berbagai konsentrasi berpengaruh nyata terhadap ketebalan nata, berat basah nata, berat kering nata, rendemen, namun tidak berpengaruh nyata terhadap kadar gula total. Konsentrasi sukrosa yang optimum pada penelitian ini adalah perlakuan S3 (sukrosa 6%) yang memiliki ketebalan nata 0,81 cm, berat basah nata 15,92 g, berat kering nata 12,92 g, rendemen 3,32%, dan kadar gula totalnya 7,04%. Nilai Vmaks yang didapatkan adalah 1,4708 µM/mL menit dan nilai KM 3,7341 µM

STUDY ON THE QUALITY AND SELF LIFE OF SWEET BREAD MADE BY SUBTITUTION OF WHEAT FLOUR WITH LOKAL SAGO STARCH Usman Pato; Akhyar Ali; Evi Sribudiani; Dewi Librianti; Mukmin '
Jurnal Sagu Vol 12, No 1 (2013)
Publisher : Universitas Riau

The demand of Indonesia for wheat flour is predicted to increase by at least 6% every year. Meanwhile,Indonesia especially Riau Province has many kinds of food recourse viz. sago starch. The objective of thisstudy was to find out the best formulation in production of sweet bread made from wheat flour substitutedwith sago flour. Experimental study was conducted in Completely Randomized Design with six treatmentsand each treatment was done in three replications. Parameters observed were the contents of moisture, ash,and starch as well as leavening power, self life and organoleptic assessment of sweet bread. The dataobtained were analyzed by ANOVA and was continued with DNMRT test at 5% level. The organoleptic datawere analyzed by Friedman Test and data of gelatinous filament, flavor and rancidity were presented bydescriptive analysis. Results showed that substitution of wheat flour with sago starch significantly influencedmoisture and starch contents, leavening power and the organoleptic properties of sweet bread. However,substitution of sago starch did not affect ash content of sweet bread. In general, substitution up to 50% ofsago starch had met the Indonesian quality standard of sweet bread (SNI 01-3840-1995) except for lowleavening power. In addition, the self life of sweet bread in the treatment TM5 (wheat flour 50% and 50%sago starch) was similar to that of commercial sweet bread.Key words: sweet bread, sago starch, quality, self life

ISOLASI DAN IDENTIFIKASI KAPANG SELULOLITIK DARI KULIT ARI KEDELAI LIMBAH PENGOLAHAN SUSU KEDELAI ESPE SIMANJUNTAK; EVY ROSSI; USMAN PATO
Jurnal Sagu Vol 16, No 1 (2017)
Publisher : Universitas Riau

The aim of this research was to isolate and to identify the genus selulolitic mold from the husk soybean wasteof soybean milk processing industry. This research was conducted using two phase experiments, the firstphase was to isolate mold from the husk soybean and the second phase was to identify the isolated seluloliticmold. Data were tabulated and analyzed descriptively. The results showed that of 22 isolates were isolated,only 16 isolates were declared as mold. Out of 16 isolates, seven isolates were able to produce a clear zoneat CMC media indicating that isolates produce enzymes selulose. Among seven isolates, four isolates wereidentified belonging to the genus Aspergillus, one isolate belong to the genus Mucor, and two other isolatescould not be identified.

STUDI MUTU BIJI KAKAO FORASTERO YANG DIOLAH DENGAN METODE SIME-CADBURY Usman Pato; Yusmarini '; Jumar '
Jurnal Sagu Vol 2, No 03 (2003)
Publisher : Universitas Riau

The effect of various fermentation times on the quality of dried Forastero cacao beans was evaluated. Dataobtained were treated by the analysts of variance followed by a least significant difference test Various fermen-tiition times significantly affected the total acids, weight of 100 of beans, number of mould-infected beans, andthe colour of cacao beans, however no effect of fermentation times on the fermentation index, p H , aroma andtaste of cocoa beans was observed. The higher quality of d ried Forastero cacao beans processed by use of Slnie-Cadbury method was found when raw beans were fermented for 5 d than for 3 or 7 d.

POTENSI PROBIOTIK UNTUK MENCEGAH PENULARAN COVID-19 MELALUI PENINGKATAN KEKEBALAN TUBUH MANUSIA Emma Riftyan; Usman Pato; Dewi Fortuna Ayu; Evy Rossi
Jurnal Sagu Vol 20, No 1 (2021)
Publisher : Universitas Riau

Pandemi COVID-19 yang awalnya bermula di Wuhan Cina begitu cepat menyebar ke lebih dari 206 negara termasuk Indonesia. Penggunaan vaksin merupakan suatu tindakan preventif yang cukup efektif dalam pencegahan penularan COVID-19. COVID-19 disebabkan oleh SARS-CoV-2 yang merupakan hasil mutasi dari SARS-CoV yang memiliki sifat virulensi yang lebih tinggi dan menyebar lebih cepat. Terhitung pada tanggal 7 April 2020, jumlah orang yang terinfeksi telah mencapai lebih 1.352.045 orang di antaranya 76.328 orang meninggal dunia. Walaupun belum ada obat khusus untuk mengobati COVID-19, namun pemberian obat misalnya remdesivir, fapilavir dan chloroquin fosfat dapat menyembuhkan 293.665 orang pasien. Selain tindakan terapi, tindakan preventif seperti peningkatan kekebalan tubuh merupakan langkah yang penting untuk mencegah penularan berbagai jenis penyakit. Hasil penelitian menunjukkan bahwa probiotik dapat meningkatkan kekebalan tubuh melalui crosstalk antara probiotik dan mukosa usus. Interaksi antara probiotik dan mukosa usus dapat meningkatkan pembentukan limfosit yaitu sel B dan sel T, interleukin utamanya IL-10 dan IL-1β, imunoglobulin terutama IgA, sel NK dan sel Th-17. Pembentukan komponen ini secara langsung akan meningkatkan sistem kekebalan tubuh terhadap penularan berbagai penyakit termasuk COVID-19.

Pembuatan Nugget Ikan Nila dengan Penambahan Tepung Kedelai Asri Tarida Simanjuntak; Usman Pato
Jurnal Sagu Vol 19, No 2 (2020)
Publisher : Universitas Riau

Nugget merupakan salah satu makanan cepat saji (fast food) yang sangat disukai oleh kalangan masyarakat luas yang dapat dibuat dengan menggunakan bahan baku daging ikan. Ikan nila merupakan salah satu jenis ikan air tawar dengan tekstur daging yang halus, berwarna putih dan memiliki rasa yang enak sehingga dapat digunakan sebagai bahan baku nugget. Dewasa ini dalam pengolahan nugget juga sering ditambahkan bahan pangan nabati yang kaya akan zat gizi salah satunya yaitu kacang kedelai. Kacang kedelai memiliki kandungan gizi seperti protein, lemak, karbohidrat dan senyawa antioksidan yaitu isoflavon. Kandungan isoflavon pada kedelai dapat menurunkan berbagai resiko penyakit degeneratif. Kacang kedelai juga memiliki kandungan serat yang cukup tinggi sehingga sangat baik dikonsumsi untuk membantu proses metabolisme di dalam tubuh. Kacang kedelai yang digunakan diolah menjadi tepung sebagai bahan baku dalam proses pembuatan nugget.

EVALUASI MUTU DAN DAYA SIMPAN ROTI MANIS YANG DIBUAT MELALUI SUBSTITUSI TEPUNG TERIGU DENGAN MOCAF Usman Pato; Evy Rossi; Rizqi Yanra; Dan Mukmin
Jurnal Sagu Vol 10, No 02 (2011)
Publisher : Universitas Riau

The demand of Indonesia for wheat flour is predicted to increase by at least 6% every year. Theobjective of this study was to find out the best formulation in production of sweet bread made from wheatflour substituted with Mocaf (Modified Cassava Flour). Each treatment of the research was conducted inthree replications. Parameters observed were contents of moisture, ash, and sucrose as well as leaveningpower, self life and organoleptic assessment of sweet bread. The data obtained were analyzed by ANOVAand was continued with DNMRT test at 5% level. Meanwhile the organoleptic data were analyzed byFriedman Test and data of gelatinous filament, flavor and rancidity were presented by descriptiveanalysis. Results showed that substitution of mocaf significantly influenced the levels of ash and sugar,leavening power and the organoleptic assessment of sweet bread. In general, substitution of 30% mocafhad met the Indonesian quality standard of sweet bread (SNI 01-3840-1995). In addition, the self life ofsweet bread in the treatment TM3 (wheat flour 70% and 30% mocaf) was similar to that of commercialsweet bread.Key words: sweet bread, mocaf, quality, substitution

KARAKTERISTIK BRIKET DENGAN PENCAMPURAN KULIT BATANG SAGU DAN TEMPURUNG KELAPA Afna Afna; Usman Pato; Farida Hanum Hamzah
Jurnal Sagu Vol 20, No 1 (2021)
Publisher : Universitas Riau

Kulit batang sagu dan tempurung kelapa mengandung senyawa lignin dan selulosa yang cukup tinggi dan belum dimanfaatkan secara optimal. Penelitian ini bertujuan untuk mendapatkan formulasi terbaik pencampuran kulit batang sagu dan tempurung kelapa dalam pembuatan briket. Penelitian dilakukan secara eksperimen menggunakan Rancangan Acak Lengkap (RAL) dengan 5 perlakuan dan 3 ulangan. Perlakuan dalam penelitian ini P1 (arang kulit sagu dan arang tempurung kelapa 90:10), P2 (arang kulit sagu dan arang tempurung kelapa 80:20), P3 (arang kulit sagu dan arang tempurung kelapa 70:30), P4 (arang kulit sagu dan arang tempurung kelapa 60:40), P5 ( arang kulit sagu dan arang tempurung kelapa 50:50). Data yang diperoleh dianalisis secara statik dengan analysis of variance (ANOVA) dan dilanjutkan dengan New Multiple Range Test (DNMRT) Duncan pada taraf 5%. Hasil penelitian ini menunjukkan bahwa rasio kulit batang sagu dan tempurung kelapa berpengaruh nyata terhadap kadar air, kadar abu, kadar zat mengguap, kerapatan, kadar karbon terikat, nilai kalor dan daya bahan bakar. Perlakuan terbaik pada penelitian ini adalah P5 (arang kulit kayu sagu dan arang tempurung kelapa 50:50) kadar air 3,67%, daya abu 4,54%, kadar zat mengguap 1,13%, daya bakar 0,67 g / cm3, karbon terikat 90,68%, nilai kalori 7748,61 kal/g dan daya bahan bakar 0,0029 g/detik.

SUBSTITUSI TEPUNG TERIGU DENGAN PATI SAGU DALAM PROSES PEMBUATAN CAKE Rahmayuni '; Usman Pato; Vonny Setiaries Johan; M. Atep Solihin
Jurnal Sagu Vol 11, No 2 (2012)
Publisher : Universitas Riau

The purpose of this study were to determine the effect of substitution of wheat flour with sagostarch on the quality of cake and to obtain the best formulation of making cake. Completelyrandomized design (CRD) was use in this study, which consists of five treatments, each treatmentperformed three replications to obtain 15 units of the experiment. The treatments used were: ST1:wheat flour 80 % and sago starch 20%, ST2: wheat flour 60% and sago starch 40%, ST3: wheat flour40% and sago starch 80%, ST4: wheat flour 20% and sago starch 80%, ST5: wheat flour 0% sagostarch 100%. The results showed that the variation of substitution of wheat flour with sago starchsignificant affected the levels of protein, carbohydrates, aroma, color, flavor, texture, and overallassesment, but did not significant influence the levels of water. The best treatment was ST1 (wheatflour substituted with 20% sago starch) with moisture content of 14.61%, protein 9.01%,carbohydrate 12.76% and evaluating the overall sensory evaluation was liked by panelist.

Optimalisasi Pemberian Ammonium Sulfat terhadap Produksi Nata De Banana Skin Evy Rossi; Usman Pato; S.R. Damanik
Jurnal Sagu Vol 7, No 2 (2008)
Publisher : Universitas Riau

The effects of ammonium sulphate on physical properties of bacterial cellulose-Nata de banana skin produced by Acetobacter xylinum had been studied. The pupose of this study was to find out the optimum concentration of ammonium sulphate that can be used to produce maximum Nata de banana skin. A completely randomized design was used in this research and the treatments were concentrations of ammonium sulphate; A1 (0,4% per vol), A2 (0,8% per vol), and A3(1,2% per vol). The result showed that various concentrations of ammonium sulphate significantly affected the tital bacteria population, but did not provide different results for thickness, weight, moisture and yield.

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

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