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RASWEN EFENDI '
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Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Decision Sciences, Operations Research & Management Environmental Science Industrial & Manufacturing Engineering

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KARAKTERISTIK ASAP CAIR DARI PROSES PIROLISIS LIMBAH SABUT KELAPA MUDA RIKO PAMORI '; RASWEN EFENDI '; FAJAR RESTUHADI1 RESTUHADI1 '
Jurnal Sagu Vol 14, No 2 (2015)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (56.971 KB) | DOI: 10.31258/sagu.v14i2.3009

Abstract

ABSTRACTThis research aims to identify liquid smoke from young coconut fiber which containmuch water is differentfrom the others. This research was undertaken on these days in an experiment with using a Complete RandomDesign with five treatment three times repetition. Inhumanity in this research on KA1 (the level of water70%), KA2 (60%) the level of water, KA3 (the level of water 40%) KA4 (the level of water 30%) KA5 (the levelof water 20%). Parameter that observed is yield (chemistry), degrees acidity (pH), total amino tertitrasi,phenol levels, as well as the weight of. Data that was recieved by analyzed in statistics with is trial Anova. IfF count more than or equal to F table then continued with test DNMRT on a 5 percent. Results of the studyshowed that pyrolysis of young coconut fiber with the level of water 20% produce liquid smoke withcharacteristic yield (chemistry) 9.06%, the pH 2.6, the total amino 5.2%, the proportion phenol 0.660%, andthe weight of 1.009.Key words: liquid smoke, pyrolysis, young coconut fiber.
PENERIMAAN PANELIS TERHADAP TEH HERBAL DARI KULIT BUAH MANGGIS ( Garcinia mangostana L. ) DENGAN PERLAKUAN SUHU PENGERINGAN NOVIAR HARUN '; RASWEN EFENDI '; LASMA SIMANJUNTAK '
Jurnal Sagu Vol 13, No 2 (2014)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (333.336 KB) | DOI: 10.31258/sagu.v13i2.2575

Abstract

The processing of mangosteen rind is still less than optimal, so one of processing mangosteen rind ismaking herbal tea. The purpose of research is drying mangosteen rind with best quality and knowing theacceptance of panelists from herbal tea of mangosteen rind. Research conducted using a CompletelyRandomized Design (CRD) with 4 treatments and 4 replications. Each treatment is using drying for 3 hoursat different temperatures, namely 75°C, 80°C, 85°C and 90°C. Parameters measured were water content, ashcontent, crude fiber, antioxidants, toxicity and organoleptic. The result showed the drying temperaturesignificantly affect the water content, crude fiber, organoleptic and not significantly to ash content. Thebest treatment is drying at 85 ° C with a water content value 7.98; 4,129 ash content; crude fiber 7863;antioxidant 3.95 × 10-34; toxicity of 34.67 and 0.92 overall acceptance.Keywords: mangosteen, drying temperature, mangosteen rind, herbal tea
PENGARUH PENAMBAHAN SUSU SKIM DALAM PEMBUATAN MINUMAN PROBIOTIK SUSU JAGUNG (Zea mays L.) MENGGUNAKAN KULTUR Lactobacillus acidophilus FADRO '; RASWEN EFENDI '; FAJAR RESTUHADI '
Jurnal Sagu Vol 14, No 2 (2015)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (64.103 KB) | DOI: 10.31258/sagu.v14i2.3007

Abstract

ABSTRACTCorn milk is a local food that can be made to probiotic drink. Probiotic drink is a functional food that isprocessed through a fermentation. The production of corn milk probiotic drink using lactic acid bacteria(LAB). Lactic acid bacteria (LAB) requires nutrients for its growth. This research using skim milk as a sourceof nutrients for the lactic acid bacteria (LAB). The purpose of this research is to obtain the skim milkconcentration to produce best quality of corn milk probiotic drink. This research using a completelyrandomized design (CRD) with skim milk concentration (5 , 7, 9, 11 dan 13 % (w/v)). Analysis of variance(ANOVA) showed the skim milk concentration had a significant effect on the degree of acidity (pH), total oflactic acids, total of lactic acid bacteria (LAB), content of protein and total of solids. The best corn milkprobiotic drink is produced by addition of skim milk amount 7% (w/v), pH 4,88 , total of lactit acid 0,31%,total of lactic acid bacteria (LAB) 9.55 log CFU/ml, content of protein 2,12% and total of solids 18,42 %.Key words: lactic acid bacteria (LAB), skim milk and corn milk probiotic drink
Co-Authors FADRO ' Fajar Restuhadi LASMA SIMANJUNTAK ' NOVIAR HARUN ' RIKO PAMORI '