Article Per Year (5 Year)
p-Index From 2020 - 2025
2.737
P-Index
This Author published in this journals
All Journal Jurnal Agronomi Indonesia (Indonesian Journal of Agronomy) Agroland : Jurnal Ilmu-Ilmu Pertanian AGROTEKBIS agriTECH Jurnal FishtecH AGROLAND: The Agricultural Sciences Journal GHIDZA: Jurnal Gizi dan Kesehatan Jurnal Ecoment Global: Kajian Bisnis dan Manajemen Jurnal Nasional Manajemen Pemasaran dan SDM Indonesian Community Journal AGROTEKBIS: Jurnal Ilmu Pertanian AGROLAND: The Agricultural Sciences Journal Mitra Sains
Rostiati Dg Rahmatu
Program Studi Agroteknologi Fakultas Pertanian Universitas Tadulako, Palu
Agriculture, Biological Sciences & Forestry Computer Science & IT Economics, Econometrics & Finance Environmental Science Medicine & Pharmacology Nursing Public Health Social Sciences Other

Published : 48 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 48 Documents
Search

 1   2   3   4   5 
KARAKTERISTIK FISIK, KIMIA DAN ORGANOLEPTIK AGAR-AGAR CINCAU PADA BERBAGAI KOMBINASI DAUN CINCAU HIJAU + AGAR-AGAR (Premna oblongifolia.Merr) Delfrin Poliwa; Rostiati Rahmatu; Abdul Rahim
AGROTEKBIS : JURNAL ILMU PERTANIAN (e-journal) Vol 8 No 5 (2020): Oktober
Publisher : Fakultas Pertanian, Universitas Tadulako

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Penelitian ini bertujuan untuk mengetahui kombinasi pada daun cincau dan sifat fisik, kimia dan organoleptik gel bubuk daun cincau hijau. Penelitian menggunakan Rancangan Acak Lengkap (RAL). Adapun perlakuan pada penelitian ini yaitu: P1 = bubuk daun cincau 30 g + 0 g agar-agar; P2 = bubuk daun cincau 22.5 g + 7.5 g agar-agar; P3 = bubuk daun cincau 15 g + 15 g agar-agar; P4 = bubuk daun cincau 7.5 g + 22.5 g agar-agar; P5= bubuk daun cincau 0 g + 30 g agar-agar. Setiap perlakuan terdiri dari 5 perlakuan dengan 3 kali ulangan sehingga terdapat 15 unit percobaan. Hasil penelitian menunjukan bahwa bahwa kombinasi BDC 15% + 15% AA yang paling terbaik. Adapun kadar air pada kombinasi terbaik adalah 86,242%, dan kadar abu 0,45%. Sifat sensoris meliputi warna (5,07%), tekstur (5,27%), aroma (6,53) dan rasa (2,40) termasuk kategori suka.
KUALITAS FISIKOKIMIA DAN ORGANOLEPTIK VIRGIN COCONUT OIL DARI BERBAGAI SARI BUAH-BUAHAN SEBAGAI SUMBER ENZIM Siti Nurhaliza; Rostiati Rahmatu; Usman Made
AGROTEKBIS : JURNAL ILMU PERTANIAN (e-journal) Vol 9 No 4 (2021): Agustus
Publisher : Fakultas Pertanian, Universitas Tadulako

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Virgin Coconut Oil (VCO) atau Minyak Kelapa Murni yang terbuat dari daging kelapa. Virgin Coconut Oil (VCO) adalah salah satu bahan pangan sumber lemak yang sekarang ini banyak diminati orang karena khasiatnya bagi kesehatan. Dibandingkan dengan minyak lainnya, VCO memiliki beberapa keunggulan yaitu kandungan asam laurat yang tinggi. Asam laurat di dalam tubuh akan diubah menjadi monolaurin yaitu sebuah senyawa monogliserida yang bersifat antivirus, antibakteri, antiprotozoa. Penelitian bertujuan untuk mendapatkan sari buah yang terbaik sebagai sumber enzim terhadap kualitas fisiko-kimiawi dan organoleptik minyak VCO. penelitian ini dilaksanakan dari bulan Februari hingga bulan April 2019, di Laboratorium Agroindustri,Fakultas Pertanian, Universitas Tadulako, palu, Sulawesi Tengah. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dan Rancangan Acak Kelompok (RAK).Perlakuan yang diuji adalah penambahan sari buah-buahan sebagai sumber enzim yang terdiri atas jeruk manis, jeruk purut, jeruk nipis, asam jawa dan pepaya . Rancangan Acak Lengkap digunakan untuk mengetahui pengaruh perlakun terhadap kadar air, kadar asam lemak bebas ,uji derajat kejernihan dan rendemen, sedangkan Rancangan Acak Kelompok (RAK) digunakan untuk uji organoleptik yang terdiri dari 3 parameter yaitu Warna, aroma dan Rasa dan terdiri dari 20 orang panelis. Hasil penelitian menunjukkan bahwa penambahan sari buah-buahan sebagai sumber enzim yang mendapat hasil terbaik pada VCO yaitu pada penambahan sari buah jeruk purut. diantaranya kadar air yaitu 0,18% . kadar asam lemak bebas yaitu 0,27%, .uji derajat kejernihan yaitu 97,50% . Rendemen yaitu 24.14%, dan dan sifat organoleptiknya warna, aroma dan rasa dalam kategori suka oleh panelis..sedangankan pada penambahan sari buah papaya menghasilkan kualitas minyak yang kurang baik.
KARAKTERISTIK FISIKOKIMIA DAN SENSORIS BIOPLASTIK PATI AREN HASIL MODIFIKASI GANDA Moh. Darwis; Syahreni Kadir; Rostiati Rostiati; Abdul Rahim
AGROTEKBIS : JURNAL ILMU PERTANIAN (e-journal) Vol 9 No 6 (2021): Desember
Publisher : Fakultas Pertanian, Universitas Tadulako

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Penelitian ini bertujuan untuk menentukan konsentrasi cross-linking Sodium Trimetaposfat/STMP dan Sodium Tripoliposfat/STPP pati butirat ikat yang optimum dan konsentrasi cross-linking STMP dan STPP pati butirat ikat berdasarkan karakteristik sensoris bioplastik yang disukai panelis. Desain penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang menggunakan 6 taraf konsentrasi pati aren butirat fosfat atau Butyric Anhidrida Cross-Lingking (BA-CL) menggunakan sodium trimetaphospate / STMP yakni: BA-CL 2%, 4%, 6%, 8%, 10% dan 12% yang dibandingkan dengan pati aren alami. Keseluruhan perlakuan tersebut diulang sebanyak 3 kali sehingga terdapat 21 satuan percobaan. Penelitian ini dilaksanakan di Laboratorium Agroindustri Fakultas Pertanian, Universitas Tadulako, Palu, Sulawesi Tengah, dari bulan Februari hingga April 2019. Hasil dari penelitian ini adalah konsentrai STMP 6% pati butirat ikat silang memberikan karakteristik bioplastik terbaik berdasarkan sifat fisikokimiawi yang meliputi ketebalan, WVTR, pH dan kecepatan biodegradasinya dan pati butirat ikat silang dengan STMP 6% menghasilkan bioplastik yang disukai panelis.
MINUMAN INSTAN DAUN KELOR (Moringa oleifera Lam.) DARI BERBAGAI UMUR PANEN Syahraeni Kadir; Rostiati Rostiati; Esyi Mardiana
AGROTEKBIS : JURNAL ILMU PERTANIAN (e-journal) Vol 9 No 6 (2021): Desember
Publisher : Fakultas Pertanian, Universitas Tadulako

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Penelitian ini bertujuan untuk mendapatkan umur panen daun kelor terbaik terhadap komponen kimiawi dan organoleptik minuman instan. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dan Rancangan Acak Kelompok (RAK) pola satu factor. Rancangan acak lengkap digunakan untuk mengetahui pengaruh perlakuan terhadap komponen kimiawi minuman instan yang meliputi kadar air, total padatan terlarut, vitamin C, antioksidan. Rancangan Acak Kelompok (RAK) digunakan untuk mengetahui pengaruh perlakuan terhadap sifat organoleptik minuman instan daun kelor yang meliputi aroma, warna, rasa dan kesukaan keseluruhan. Perlakuan yang dicobakan adalah umur panen daun kelor, yang terdiri atas 3 taraf yaitu daun muda, daun sedang, dan daun tua. Perlakuan diulang sebanyak 5 kali sehingga di peroleh 15 unit percobaan. Hasil penelitian yang diperoleh maka dapat ditarik beberapa kesimpulan diantaranya yakni nilai perlakuan terbaik pada minuman instan daun kelor menurut parameter kimiawi dan uji organoleptik (warna, aroma, rasa, dan kesukaan keseluruhan) yaitu pada perlakuan daun muda dengan nilai rata-rata kadar air sebesar 5,64%, total padatan terlarut 14,20%, vitamin C 2,88%, antioksidan 20,63% dan nilai IC5014,23%, warna 5,2% (Agak suka), Aroma 4,65% (Netral), Rasa 5,05% (Agak suka), dan kesukaan keseluruhan4,5% (Netral).
KARAKTERISTIK KIMIA DAN ORGANOLEPTIK TEPUNG AMPAS KELAPA DENGAN BERBAGAI METODE PENGERING Yudha Kurniawan; Rostiati Rostiati; Abdul Rahim
AGROTEKBIS : JURNAL ILMU PERTANIAN (e-journal) Vol 10 No 3 (2022): Juni
Publisher : Fakultas Pertanian, Universitas Tadulako

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Daging buah kelapa dapat diolah menjadi beraneka ragam produk, seperti minyak kelapa atau coconut oil, santan atau coco milk dan produk lain dari olahan parutan kelapa seperti tepung kelapa, manisan, toasted coconut, coconut chip dan lain-lain. Bahkan ampas kelapa dapat diolah lebih lanjut menjadi pakan ternak, sarundeng, dan tepung ampas kelapa. Penelitian ini bertujuan untuk mendapatkan metode pengeringan yang memberikan pengaruh terbaik terhadap karakteristik kimia dan organoleptik tepung ampas kelapa. Penelitian ini dilaksanakan di Laboratorium Agroindustri, Fakultas Pertanian, Universitas Tadulako, Palu, Sulawesi Tengah pada bulan Oktober – Desember 2019. Desain penelitian ini menggunakan Rancangan Acak Lengkap (RAL)dan Rancangan Acak Kelompok (RAK). Perlakuan yang dicobakan adalah berbagai metode pengeringan yaitu freeze dryer, oven, oven vacuum, dan sinar matahari. Masing-masing perlakuan diulang sebanyak 4 kali, sehingga terdapat 16 kali ulangan. Variabel yang diamati pada penelitian ini adalah sifat kimia tepung kelapa (kadar air, abu, protein, lemak dan dan karbohidrat) dan organoleptik (aroma, tekstur, warna dan rasa). Hasil penelitian menunjukkan bahwa metode pengeringan freeze dryer memberikan pengaruh terbaik terhadap karakteristik kimia dan organoleptik tepung ampas kelapa dengan nilai rata-rata kadar air 3,47%, abu 1,62%, protein 5,25%, lemak 38,19%, karbohidrat 51,47%, warna 5,0 (agak suka), aroma 5,60 (agak suka), rasa 4,68 (netral), dan tekstur 5,36 (agak suka).
KARAKTERISTIK PROTEIN DAN SENSORI DORAYAKI DARI EKSTRAK DAUN KELOR Muhammad Faras M.L; Rostiati Dg. Rahmatu; Syahreni Kadir
AGROTEKBIS : JURNAL ILMU PERTANIAN (e-journal) Vol 10 No 6 (2022): Desember
Publisher : Fakultas Pertanian, Universitas Tadulako

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

The objective of this research was to determine the optimal concentration of Moringa leaf extract to enhance the protein content and consumer preference of Moringa dorayaki cake. The study utilized five levels of treatments with varying concentrations of Moringa leaf extract (0%, 5%, 10%, 15%, and 20%) for protein analysis. The data analysis employed a Completely Randomized design with the Tukey’s HSD test for protein analysis, and a Randomized Block design (RBD) with 15 panellists for sensory tests. The results showed a significant effect of the Moringa leaf extract concentration on protein content, with concentrations of 0%, 5%, 10%, 15%, and 20% yielding protein contents of 6.81%, 8.71%, 9.16%, 10.28%, and 11.23%, respectively. The sensory test results indicated no significant effect, and the panellists enjoyed the Moringa dorayaki cake at all concentrations. Therefore, the optimal concentration for protein content was found to be 20%, while all concentrations were equally preferred by the panellists.
Physicochemical and Functional Characteristics of Beverage Sugar Apple Powdered on Level Concentration Different of CMC Syahraeni Kadir; Abdul Rahim; Rostiati Dg. Rahmatu; Sukisman Sukisman
AGROLAND The Agricultural Sciences Journal (e-Journal) Vol 2 No 1 (2015): June
Publisher : Universitas Tadulako

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22487/agroland.v2i1.341

Abstract

The intermediate products of sugar apple do not have an entrepreneurial aspects though they have a longer shelf life than the fresh fruit form unless it processed into the final products of beverages or foods. Therefore it need to continue the processing of sugar apple intermediate products. Some products of them which have a clear prospect entrepreneur among others as both of beverages and functional foods. The Short-term goal of this research is to process the intermediate product into a beverage sugar apple powdered among others. Subsequently the long-term goal of this research is to find ways of processing the intermediate products into final ones that have nutritional value and adequate antioxidants. The results showed that the use of CMC 0.5% gives a better physicochemical and functional characteristics on powdered product of sugar apple. Making the beverage product by filtering the pulp giving better quality of both physicochemical and functional characteristics than without filtering the fleshy part.
PHYSICAL, CHEMICAL, AND SENSORY CHARACTERISTICS OF INSTANT NOODLES WITH PURPLE SWEET POTATO FLOUR (IPOMOEA BATATAS L. POIR) SUBSTITUTION AT VARIOUS CONCENTRATIONS Rostiati Rostiati; Abdul Rahim; Pratiwi Pratiwi
AGROLAND The Agricultural Sciences Journal (e-Journal) Vol 7 No 2 (2020): December
Publisher : Universitas Tadulako

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22487/agroland.v7i2.633

Abstract

Instant noodles are generally made from wheat flour as raw material. The abunandce of purple sweet potatoes can substitute the wheat flour. The purpose of this study was to determine the effect of substitution of purple sweet potato flour at various concentrations on the physical, chemical, and sensory test of instant noodles. The research was conducted at the Agro-Industry Laboratory, Faculty of Agriculture, Tadulako University, from June to December 2019. The experiment was arranged using a completely randomized design (CRD) with 1 factor, namely the substitution of instant noodle purple sweet potato flour at a concentration of 0.5, 10, 15, 20, 25, and 30%. The treatments were repeated three times so that 21 experimental units were obtained. For the sensory test using a randomized block design (RBD) with 30 panelists. The parameters of the observation consisted of the loss of solids due to cooking, water absorption, water content, ash content, and sensory tests. The results of research on substitution of purple sweet potato flour at various concentrations gave the best effect at a concentration of 30% on instant noodles produced based on physical, chemical, and sensory properties. With the highest loss of solids due to cooking, the absorption of instant noodles decreased as the concentration of purple sweet potato flour increased. Instant noodle moisture content constant tendency at each treatment. The ash content of instant noodles increased with increasing concentration of purple sweet potato flour and the sensory properties of color, texture, aroma, and taste of the instant noodles increased with the increasing concentration of purple sweet potato flour on the hedonic scale category. Noodles substituted with purple sweet potato flour can be consumed as instant noodles, such as those circulating in the market.
Identifikasi Cemaran Bakteri Escherichia Coli Pada Ikan Layang (Decapterus Russelli) Segar Di Berbagai Pasar Kota Palu Safriyanto S Maruka; Gatot Siswohutomo; Rostiati Dg Rahmatu
Mitra Sains Vol 5 No 1 (2017): Januari
Publisher : Universitas Tadulako

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22487/mitrasains.v5i1.45

Abstract

Production of fresh fish that is high enough requires good handling technology for fish susceptible to the decay process. Handling fresh fish is still unfavorable in terms of security, including the process of handling the fish after rigor mortis, especially when viewed from the aspect of sanitation and hygiene. Consequently fish up into the hands of the seller before the consumers, had been contaminated by chemical contaminants, physical, and microbiological. The study aims to identify Escherichia coli bacterial contamination on fish float (Decapterus russelli) in various markets Palu. Research using descriptive analysis with Total Plate Count testing and identification of the bacterium Escherichia coli. The result of the identification of Escherichia coli bacteria in three markets in the city of Palu showed that all positive fish are Escherichia coli, where the Presidential Market with the number 210 APM / g, Market Masomba the amount of 3.0 APM / g, and 27 APM / g and Markets parents of 35 APM / g. Based on the results of testing of Escherichia coli showed that fish float in three different markets in the city of Palu have exceeded the maximum contaminant ISO 7388-2009 bacterium Escherichia coli on fresh fish that is <3 / g.
Mutu Organoleptik Mie Kering Yang Diproduksi Dari Tepung Tulang Ikan Dan Tepung Wortel Sebagai Pensubtitusi Tepung Terigu Safrianto S Maruka; Gatot Siswohutomo; Rostiati Dg Rahmatu
Mitra Sains Vol 4 No 1 (2016): Januari
Publisher : Universitas Tadulako

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22487/mitrasains.v4i1.166

Abstract

The utilization of fish bone waste so far is processed as mixture of fodder and some into flour. It is less used for humans needs. The processed products food to be substituted of flour a bone of fish products are noodles. This research aims to determine the substitution level on fish bone flour and carrot flour that producing good quality in noodles and find out consumer acceptance toward the addition of fish bone flour and carrot flour have been substituted. The research was designed by employing complete random design with factorial pattern. The parameter of organoleptic quality test was on color, scent, taste, texture and fondness as a whole. The research result reveals that the addition of fish bone flour and carrot flour in treatment A1B2 provides quality value on color, scent and texture that can be accepted by panel.
Co-Authors Abdi, Yudha Alimba Abdul Hadid Abdul Rahim Abdul Rahim Abdul Rahman Alamsyah - Amalia Noviyanty Anggriana, Anna Anthon Monde Armila falinrungi Asriaty Mantung Badrin, Badrin Delfrin Poliwa Djau, Nurfathia EKO CAHYONO ENDANG MURNIATI Erna Listiorini Esyi Mardiana Fajri Fajri Fajri Fajri Fakhry Zamzam Fanda Cahyati Tri Utami Gatot Siswo Hutomo Gatot Siswo Hutomo Gatot Siswo Hutomo Gatot Siswo Hutomo Gatot Siswohutomo Gatot Siswohutomo Hadijah, Novia Hasrudin S Herlianti Herlianti Hidayat, Alif IRWAN LAKANI Made Krisna Laksmayani Mahfudz, Abrar Marwiah, Sitti Mediarta, Yogi Artha Mifta Hulzana Moh. Darwis Muh. Misbahul Munir Muh. Saadilah Muhamad Ridwan Muhammad Faras M.L Muhammad Iqbal Muhardi H. Muhardi Muhardi Muhardi Muhardi Munir, Muh. Misbahul Mutmainah Mutmainah Novianty, Amalia Nugroho, ⁠Muhammad Fawzul Alif Nur Alam Nur Alam Nur Alam Nur Alam Nur Alam Nur Anisa Pratiwi Pratiwi Ramli Ali Roswaty, Roswaty Saadilah, Muh. Safrianto S Maruka Safriyanto S Maruka Sahril Ramadan Samliok Ndobe Sangadji, Muhammad Nur Septian Palma Ariany Septian, Septian Silalong, Rama Yuni Siti Nurhaliza Sukisman Abdul Halid Syahraeni Kadir Syahraini Kadir Syahreni Kadir Syahreni Kadir Tricayanti, Yulia Usman Made Veronika Veronika Veronika Veronika Wahyuniarsih, Desi Yudha Alimba Abdi Yudha Kurniawan yunita, Haerina Zulkifli SY. Dome