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All Journal Jurnal Sosio Ekonomika Bisnis SOROT: Jurnal Ilmu-ilmu Sosial Berkala Perikanan Terubuk Jurnal Ilmu Lingkungan Jurnal Social Economic of Agriculture Agrointek Jurnal Online Mahasiswa (JOM) Bidang Pertanian Jurnal Rekayasa dan Manajemen Sistem Industri Jurnal Litbang Industri CHEMPUBLISH JOURNAL Jurnal Agribisnis Jurnal Ilmiah Pertanian Industria: Jurnal Teknologi dan Manajemen Agroindustri Emerging Science Journal Jurnal SEPA (Social Economic and Agribusiness Journal) JEPA (Jurnal Ekonomi Pertanian dan Agribisnis) JMM (Jurnal Masyarakat Mandiri) Journal of Applied Agricultural Science and Technology JURNAL AGRIBISAINS Journal of Agribusiness and Local Wisdom Journal of Agribusiness and Community Empowerment (JACE) Jurnal Pemberdayaan Masyarakat Jurnal ABDINUS : Jurnal Pengabdian Nusantara Abdimas: Jurnal Pengabdian Masyarakat Universitas Merdeka Malang Reswara: Jurnal Pengabdian Kepada Masyarakat Jurnal Agrinika : Jurnal Agroteknologi dan Agribisnis Jurnal Agribisnis Unri Conference Series: Community Engagement Journal of Applied Materials and Technology Dinamika Lingkungan Indonesia Sagu Jurnal Litbang Industri PEKBIS Journal of Community Service VALUTA Jurnal Administrasi Bisnis, Manajemen dan Ekonomi IJAE Dinamika Pertanian IPTEKIN : Jurnal Kebijakan Pembangunan dan Inovasi Jurnal Senpling Multidisiplin Indonesia JP2N: Jurnal Pengembangan Dan Pengabdian Nusantara

Fajar Restuhadi

Fakultas Pertanian Universitas Riau Pekanbaru

Author-ID : 359693

Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Mechanical Engineering Medicine & Pharmacology Social Sciences Other

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PEMANFAATAN SIMBIOSIS MIKROALGA Chlorella sp DAN AGROBOST UNTUK MENURUNKAN KADAR POLUTAN LIMBAH CAIR SAGU FADLA B. SYARIF; FAJAR RESTUHADI; YELMIRA ZALFIATRI
Jurnal Sagu Vol 18, No 1 (2019)
Publisher : Universitas Riau

The purpose of this research was to get the best treatment addition of Agrobost microorganisms as a reducingagent of pollutant from sago liquid waste with the addition of microalgae Chlorella sp. This research used aCompletely Randomized Design (CRD) with 5 treatments and 3 replications. The treatments in this additionwas microalgae Chlorella sp. as much 800 ml/L (6.292.000 cell/ml) of sago liquid waste with some variousconcentrations of Agrobost (0% v/v, 1% v/v, 2% v/v, 3% v/v, dan 4% v/v). The data obtained were analyzedstatistically using ANOVA and DNMRT at 5 % level. The result showed that the addition of Agrobostmicroorganisms significantly affected COD, BOD, TSS, nitrate, phosphate, DO and pH of sago liquid waste.The chosen treatment from the result of this research was the P2 treatment showing the best level of reductionof COD 88,65%, BOD of 91,41%, TSS of 63,96% and the increase in the pH of 92,50%, DO of 56,51%.

OPTIMASI PEMBUATAN BIOPELLETS DARI BUNGLCII PICUNG ( PANGIUM EDULE REINW) DENGAN PENAMBALIAN SOLAR DAN PERELCATTAPIOLIA Akhyarali '; Fajar Restuhadi
Jurnal Sagu Vol 9, No 01 (2010)
Publisher : Universitas Riau

Picung seeds {Pangium edule Reinw; contain 70% kernel (ireight) and 40% Imsk (weight). Itsnucleus seeds contain 21-27% oib that can be extracted. More than iia 70% cmqionait is oil cake. The hugeamount of oil cake can be used as a solid fuel sucb as biopellets. Picung biopelleis are produced by usinghydraulic press hi the form of solid pieces with a specific size. Picung oil cakes need to be unifDnidy distributedas a soUd piece. Therefore, it needs to be bound and unified as a solid piece. Bhiding problems can be solvedby adding tapkxs. Optunum addition of tapioca is not more than 5%. However, adding tapioca wiU reduce theburning caloric properties of the bio-pellets. To increaM the caloric properties, diesel-oil can be added,because diesel oil has high caloric value equal to 7020 kcaVkg. Thefinalstep of this research was to optimizethe composition of tapioca and bio-diesel blends to produce the bio-pellets which satisfies the IndonesianNational Standard (SNI) with the highest caloric value. The cntral composit des^ w » used ftr the experiment.Thefirstfactor (X,) was quantity of solar (ml) and the second factor (X,) was quantity of tapioai (gran^. Firstfactor's range were between 1 to 53 % (l/w) diesel oil over picung cake or 2,<i9-17,33 ml diesel oH. Thesecond factor range was I to 5 % (w/w) diesel oil over picung cake. Optimization response used b heatingcaloric value of the bk>-pellcts (Y). Analysis with response surface method shows that bio-diesel addition haspositive influence to the heating caloric value of biopellets with desirability of0,840. The optimum value forheating calor biopellets is 6117,78 kril/kg.

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

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

PENAMBAHAN MINYAK ATSIRI RIMPANG LENGKUAS MERAH PADA EDIBLE COATING TAPIOKA TERHADAP MUTU BAKSO AYAM SELAMA PENYIMPANAN DINGIN Nadia Novianti Tamba; Fajar Restuhadi; Raswen Efendi
Jurnal Sagu Vol 21, No 2 (2022)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/sagu.21.2.p.43-53

Bakso ayam merupakan perishable food atau makanan yang cepat rusak karena kandungan gizinya yang lengkap dan tempat yang cocok untuk pertumbuhan mikroba. Salah satu upaya yang dapat dilakukan untuk menjaga mutu bakso yaitu pengaplikasian edible coating yang mengandung antibakteri seperti minyak atsiri lengkuas merah. Penelitian ini bertujuan untuk mendapatkan konsentrasi minyak atsiri terbaik pada edible coating dalam menjaga kualitas bakso ayam selama penyimpanan dingin. Penelitian dilakukan secara eksperimen menggunakan rancangan acak lengkap (RAL) yang terdiri dari lima perlakuan dengan tiga kali ulangan, dengan perlakuan P0 (tanpa penambahan minyak atsiri rimpang lengkuas merah), P1 (Penambahan konsentrasi minyak atsiri rimpang lengkuas merah 0,5%), P2 (Penambahan konsentrasi minyak atsiri rimpang lengkuas merah 0,75%), P3 (Penambahan konsentrasi minyak atsiri rimpang lengkuas merah 1%), dan P4 (Penambahan konsentrasi minyak atsiri rimpang lengkuas merah 1,25%). Sampel disimpan pada suhu dingin (5ºC) selama 0, 5, 10, dan 15 hari. Data yang diperoleh dianalisis secara statistik menggunakan Analysis of Variance (ANOVA). Jika F hitung lebih besar atau sama dengan F tabel, maka analisis akan dilanjutkan dengan uji lanjut Duncan’s Multiple Range Test (DMRT) pada taraf 5%. Hasil penelitian menunjukkan bahwa edible coating yang ditambahkan minyak atsiri lengkuas merah berpengaruh nyata terhadap kadar air, pH, total plate count (TPC), dan penilaian sensori secara deskriptif. Perlakuan terbaik adalah edible coating tapioka dengan konsentrasi minyak atsiri lengkuas merah 1% yang dapat mempertahankan mutu hingga penyimpanan hari ke-10 dengan kadar air 64,55%, nilai keasaman (pH) 6,26, nilai TPC 4,94 log CFU /ml, dan deskriptif penilaian sensori untuk warna 3,47 (tulang), rasa 3,20 (rasa ayam), tekstur (kenyal).

VARIASI PENGGUNAAN SUKROSA PADA MEDIUM NATA DE BANANA SKIN TERHADAP KINETIKA PERTUMBUHAN SELULOSA MIKROBIAL Alexander Hutagaol; Fajar Restuhadi; Emma Riftyan; Edo Saputra
Jurnal Sagu Vol 22, No 1 (2023)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/sagu.22.1.p.8-14

Nata de banana skin merupakan nata yang berasal dari kulit pisang. Pertumbuhan mikroba berguna secara kuantitatif dengan studi kinetika yang disetel untuk mengetahui pertumbuhan selulosa dengan kecepatan maksimum (V maks ) dan pengaturan Michaelis-Menten (K M ). Penelitian ini bertujuan untuk menentukan formula sukrosa terbaik dan kecepatan maksimum (V max ) serta konstanta Michaelis-Menten (K M ) pada selulosa mikroba yang dihasilkan. Penelitian ini dilakukan secara eksperimental dengan menggunakan rancangan acak lengkap dengan empat perlakuan dan empat ulangan sehingga diperoleh 16 satuan percobaan.Perlakuan dalam penelitian ini adalah P1 (5% sukrosa), P2 (7% sukrosa), P3 (9% sukrosa) dan P4 (11% sukrosa). Data yang diperoleh dianalisis dengan menggunakan analysis of variance (ANAVA). Jika Fhitung ≥ Ftabel maka dilanjutkan dengan Uji Jarak Berganda Duncan (DMRT) pada taraf 5%. Hasil variansi menunjukkan bahwa kintika pertumbuhan biomassa selulosa mikroba pada pembuatan nata de banana skin dengan penggunaan sukrosa berpengaruh nyata terhadap ketebalan nata, bobot basah nata, bobot kering nata. rendemen dan kadar gula total. Formulasi perlakuan penambahan sukrosa terbaik pada penelitian ini adalah perlakuan P3 (sukrosa 9%) yang memiliki ketebalan nata 0,30 cm, berat basah nata 6,18 g, berat kering nata 0,079 g, rendemen 5,16%.Nilai kinetika pertumbuhan biomassa mikrobial selulosa kulit pisang Nata de yang dihasilkan adalah kecepatan maksimum (V max ) sebesar 0,96019 μM/ml dan konstanta optimum menurut Michaelis-Menten (KM ) 0,61614 μM.

KINETIKA PERTUMBUHAN SELULOSA MIKROBIAL TERHADAP PEMBUATAN NATA DE PINA DENGAN PENAMBAHAN SUKROSA Fadilah, Tika; Restuhadi, Fajar
SAGU Vol. 20 No. 2 (2021): SAGU Journal – Agri. Sci. Tech., September, 2021, Vol. 20 : No. 2
Publisher : Fakultas Pertanian Universitas Riau

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Nata de pina is a food product derived from pineapple peel which part of the biomass growth consists of cellulose, agar-shaped, and white. The study aimed to determine the optimum production for sucrose concentration, yield, maximum velocity (Vmax), and Michaelis-Menten constant (KM) on the resulting microbial cellulose. The study used a non-factorial Completely Randomized Design (CRD) with four treatments and four replications. The treatments of this study were the addition of sucrose 1, 3, 6, and 9%. Data were analyzed statistically using analysis of variance. However, the effect of the treatments did not significantly (P>0.05) influence total sugar content. The results showed that growth kinetics of microbial cellulose with the addition of 6% sucrose was the optimum treatment to produce nata de pina, which had 0.81 cm thickness, 15.92 g wet weight, 12.92 g dry weight, 3.32% yield, and 7.04% total sugar content. The optimum growth of microbial cellulose biomass was obtain the maximum velocity value (Vmax) 1.4708 μM/mL minute and the optimum Michaelis-Menten constant (KM) with a value of 3.7341 μM.

PENAMBAHAN MINYAK ATSIRI RIMPANG LENGKUAS MERAH PADA EDIBLE COATING TAPIOKA TERHADAP MUTU BAKSO AYAM SELAMA PENYIMPANAN DINGIN Tamba, Nadia Novianti; Restuhadi, Fajar; Efendi, Raswen
SAGU Vol. 21 No. 2 (2022): SAGU Journal – Agri. Sci. Tech., September, 2022, Vol. 21 : No. 2
Publisher : Fakultas Pertanian Universitas Riau

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Chicken meatballs are perishable food because of their complete nutritional content and a suitable place for microbial growth. One of the efforts to maintain the quality of chicken meatballs is by providing an edible coating that adds antibac- terial such as red galangal essential oil. This research aimed to obtain the best concentration of essential oil in an edible coating to maintain the quality of chicken meatballs during cold storage. The research used a completely randomized design (CRD) consisting of five treatments as follows: without the addition of essential oils (P0); the concentrations of essential oils were 0.5% (P1); 0.75% (P2); 1.00% (P3); and 1.25% (P4). A sample was stored at a cold temperature (5ºC) for 0, 5, 10, and 15 days. The data obtained were analyzed statistically using Analysis of Variance (ANOVA), then analyzed with the Duncan᾽s Multiple Range Test (DMRT) at the 5% level. The results showed that edible coating added with red galangal essential oil had a significant effect on water content, pH, total plate count (TPC), descriptive sensory assessment on chicken meatballs. The best treatment was edible coating tapioca with red galangal essential oil concentration of 1%, which can maintain quality up to the 10th day of storage with a water content was 64.55%, acidity value (pH) was 6.26, TPC value was 4.94 log CFU/ml, and sensory assessment descriptive for color 3.47 (bone), flavor 3.20 (chicken flavor), texture (chewy).

VARIASI PENGGUNAAN SUKROSA PADA MEDIUM NATA DE BANANA SKIN TERHADAP KINETIKA PERTUMBUHAN SELULOSA MIKROBIAL Hutagaol, Alexander; Restuhadi, Fajar; Riftyan, Emma; Saputra, Edo
SAGU Vol. 22 No. 1 (2023): SAGU Journal – Agri. Sci. Tech., Maret, 2023, Vol. 22 : No. 1
Publisher : Fakultas Pertanian Universitas Riau

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This study aims to determine the best sucrose formulation and the maximum velocity (Vmax) and Michaelis-Menten constant (KM) on the resulting microbial cellulose. This research was conducted experimentally using a completely randomized design with four treatments and four replications to obtain 16 experimental units. The treatments in this study were P1 (5% sucrose), P2 (7% sucrose), P3 (9% sucrose), and P4 (11% sucrose). The data obtained were analyzed using analysis of variance (ANOVA). If Fcount ≥ Ftable, it will be continued with the Duncan’s multiple range test (DMRT) at the 5% level. The results of variance showed that the growth kinetics of microbial cellulose biomass in the manufacture of nata de banana skin with the use of sucrose had a significant effect on the thickness of the nata, the wet weight of the nata, the dry weight of the nata, the yield and the total sugar content. The best formulation treatment for adding sucrose in this study was treatment P3 (9% sucrose), which had a thickness of 0.30 cm nata, wet weight of nata 6.18 g, dry weight of nata 0.079 g, yield 5.16%. The growth kinetics value of Nata de banana skin microbial cellulose biomass produced was the maximum speed (Vmax) of 0.96019 μM/ml and constant optimum according to Michaelis-Menten (KM) 0.61614 μM.

Co-Authors ', AKHYAR ALI ', Akhyarali ', Eliza ', FADRO ', Mukmin ', Rahmayuni ' ', RASWEN EFENDI ', RIGUAN EPENDI ', RIKO PAMORI Abid, Hussein Rasool Adi Ruslan Agung Setiawan Framadya Agus Ika Putra Ahmad Fadli Ahmad Ibrahim Ahmad Ibrahim Roni Surya Hasibuan Ahmad Rifai Ahmad Rifai Ahmad Rifai Akhmad Ibrahim R. S. Hasibuan Akhyar Ali AKHYAR ALI ' Akhyarali ' Alexander Hutagaol Alfi Mawaddah Almira Nugroho Amun Amri Andri Gunawan Purba Andriani, Yulia Andriyani Fadmi Angelia Angelia Angga Pramana Angga Pramana Angraini, Elisya Anjelia, Yuni Annisa Rahma Ari Sandhyavitri Arifudin arifudin Arifudin Arifudin Arifudin Arifudin Ariyanda Putra Arvin Arvin Azhar, Muhammad Rizwan Beltaser Tuahta Benhard F Situmorang BUNGA RIA YULIANA SIAHAAN Carles Pernando Cepriadi Chairul ' Ciary Jannah Mangkay Conni Simarmata, Conni Dahliyusmanto, Dahliyusmanto Debby Anggina Dede putra pranata Delvi Andika Derita Lamtiar Pasaribu Desi Heltina Desy Tri Artika Devinda Desi Indra Murti Dewi Fortuna Ayu Dewi, Yossie Kharisma Dian Martha Darman Dian Martha Darman Didi Muwardi Dini Aji Pringgondani Diyah Suriani Djaimi Bakce Djaimi Bakce Djaimi Bakce Dodi Saputra Dodi Saputra Duafrizal Joycorleon Manik Edo Saputra Eka Ramadhansyah Eliza ' Eliza Eliza Elka Roza Elsa Novitasari Elsyintia Dwi Putri Eri Sayamar Erick Gunawan Bahar Et, Elfa Azani Evy Maharani Fadel Al Barra Fadilah, Tika FADLA B. SYARIF FADRO ' Faizah ' Hamzah Faizah Hamzah Faizah Hamzah Fajar Yuliandri Febrianto, Wegi Eko Febrina Ayuningtyas Febrizal Ujang Fitri Santi Fitri, Mozhalita Desta Gervilon Darvis Gustrinazul Hadi , Syaiful Hamidi, Muhammad Rasyid Hamzah, Farida Hanum Hanifaturrahmi Hanifaturrahmi Hartini, Fitri HARUN SIANTURI Hendri Winardo Hutagaol, Alexander Ikhsan, Muhammad Ikhsan Ilham Apandi Imam Hidayat Imam S. Dalimunthe, Imam S. Imanuel ' Sianipar Indra Budiman Indradewa, Rhian indriana, fitrisya Irwandi Jaswir Ismail Haridsyah Iva Ancewita Saragih Jayawarsa, A.A. Ketut Jonrio Canway Juliati Samosir Juliati Samosir Jumatri Yusri Jumatri Yusri Jumatri Yusri Yusri Jum’atri Yusri Kausar ' Kausar Kausar Khairunnisa Amanda Kurnia, Deby Kurnia, Deby Lela Natalia Lena Marjelita Lukmanasari, Putri M. Bayu Purwanto M. Rasyid Hamidi Manik, Marjohan ' Matius Teddy Ginting Megawati Megawati Meisela, Elsy ' Meki Herlon MITA SAPUTRI Monica Valentina Therescova Simbolon, Monica Valentina Therescova Muhammad Akbar Hasibuan Muhammad Luthfi Mukmin ' Mustaqim Mustaqim Nadia Novianti Tamba Ningsih, Arum Rovarti Novia Dewi Novia Dewi Novia Dewi Novian Novian, Novian Noviar Harun Novrianto ' Nuke Fatmasari Nuke Fatmasari Nuratika, Nuratika Nurfitasari, Mimi Nurwijayanti OKTANIYA OKTANIYA OKTANIYA, OKTANIYA Pangestu, Dio Ajie PARLUHUTAN PARLUHUTAN PARLUHUTAN, PARLUHUTAN Pasaribu, Jekson Pradita Arnandasari Prawiranegara, Barata Aditya Quan Paulus Giovan Rahmawati Ulfah Rahmayuni Rahmayuni Rahmayuni Rahmayuni, Rahmayuni Rano Raswen Efendi RASWEN EFENDI ' Ratih Ardia Sari Rezita Azizah Rici ' Mainaki Ricki Mustapa Ridanil Hanif Rifai, Ahmad Riftyan, Emma RIGUAN EPENDI ' Rika Afrianto RIKO PAMORI ' Rizki Ananda Rizky Zulhardi Rizza ' Novita Rosma, Iswadi Hasyim Rosnita Rosnita Rosnita Rosnita Rosnita Rosnita Rosnita Rossi, Evy Royyan Firdaus Roza Yulida Roza Yulida Roza Yulida Roza Yulida Ryan E Syahrial Sabam Mael Beri M Sadzvirani, Sastiana Sakti Hutabarat Santi Andriani Putri, Santi Andriani SAPUTRI, MITA Sari, Manja Sebayang, Aulia Shafira Septya, Fanny Shorea Khaswarina SIANTURI, HARUN Simatupang, Dewi SISPA PEBRIAN Soewignjo Agus Nugroho Sri Haryati Sugiono Sugiono Sujantara, Defri Aire Sukri Rizki Ilahi Syafrini Rizki Rahmah SYAIFUL BAHRI Syaiful Hadi Tamba, Nadia Novianti Taufik Setiawan Taufiq Maulana Taufiq Maulana Tengku Dahril, Tengku Teresia, Yossi Tika Fadilah Tri Azrul Disyamto Turnip, Titus T Ulfa Rizki Pradini Ulfah, Fatia USMAN PATO Utama, Panca Setia Vina Octavia Vonny Setiaries Johan Wahyu Sartika Wasisso Tunggul Pawenang Winda Kusuma Dewi Wiranata, Leo Candra Yelmira ' Zalfiatri Yelmira Zalfiatri Yeni Kusumawaty Yulia Andriani Yulia Andriani Yulia Andriani, Yulia YULIANA SIAHAAN, BUNGA RIA Yuliandri, Fajar Yunita Ariani Zebua Yunita Ariani Zebua Yusmarini Yusmarini Yusri , Jum'atri Yusri, Jum'atri Zulhamid Ridho Zulhardi, Rizky Zulkifli

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