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Fajar Restuhadi
Fakultas Pertanian Universitas Riau Pekanbaru
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PEMBUATAN BIOETANOL DARI NIRA NIPAH SECARA SEMI SINAMBUNG (FEDBATCH) DENGAN PENAMBAHAN UREA DAN CORDYCEPS MYCELLIUM Dede putra pranata; Fajar Restuhadi; Evy Rossi
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 4, No 1 (2017): Wisuda Februari Tahun 2017
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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The purpose of  this study was to obtain best combination urea and Cordyceps mycellium on the quality of concentration ethanol. The research was implemented to determine the optimization  production of bioethanol by fermentation method technique Very high gravity fermentation (VHGF) with free cell to see the effect of the combination treatment in an increase in bioethanol. This research was conducted an experiment with two factors, the first factor is Urea which consists of four levels and the second factor isCordyceps mycellium consisting of three levels each treatment combination obtained twelve experimental units. Combination of Urea levels are U1 (0 g/l); U2 (0.2 g/l); U3 (0.4 g/l); U4 (0.6 g/l), while the combination of Cordyceps mycelliumlevels C1 (0 g/l); C2 (0.5 g/l); C3 (1 g/l). Observations were made every 24 hours; covering sugar, ethanol content, the number of cells, and pH. The data were analyzed descriptively by using a tabular or graphical. The best treatment isa combination of U2C2 (Urea 0.2 g/l and Cordyceps mycelium0.5 g/l) that resulted in the largest ethanol 22.5%. Keywords: Nypa sap, VHGF, Bioethanol, Cordyceps mycellium, and Urea 
Faktor-Faktor Yang Mempengaruhi Produksi Usahatani Kopi Di Kecamatan Rangsang Pesisir Kabupaten Kepulauan Meranti Ryan E Syahrial; Fajar Restuhadi; Jumatri yusri
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 4, No 2 (2017): Wisuda Oktober Tahun 2017
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This research aims to determine and analyze the factors that affect the production of  coffee in RangsangPesisirSub District. This research uses survey method to conduct interview with 75 sample of coffee farmers obtained by using the slovin method with field trips to their farms. Factors affecting agricultural production are analyzed using the Cobb Douglass production function and using the least estimated squares method. There are four factors of coffee production are assessed influen : number of coffee crops, amount of manure, pesticides, and labor. The variable significantly affect coffee production in RangsangPesisirSub District is the number of coffe crops and labor. Keyword : coffee, production factor, cobbdouglas, rangsang pesisir 
UJI AKTIVITAS ENZIM SELULOLITIK DARI BEKICOT (Achatina fulica) PADA BEBERAPA SUBSTRAT LIMBAH PERTANIAN Muhammad Akbar Hasibuan; Fajar Restuhadi; Evy Rossi
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 4, No 1 (2017): Wisuda Februari Tahun 2017
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The purpose of this study to determine interaction of some agricultural waste substrate with incubation time using crude extract of cellulolytic enzyme extracted from snail (Achatina fulica). This study used a randomized block design (RAK) in factorial pattern with two factors. The first factor was the time (W) incubation with four levels. The second factor was the type of substrate, namely agricultural wastes (L) which comprises four types. From both these factors retrieved 16 treatment and each treatment was repeated three times, so the retrieved data 48 units of the experiment. Data were analyzed statistically using ANOVA (Analysis of Variance). If F counted was greater or equal than to F table then the analysis continued by Duncan's New Multiple Range Test (DNMRT) at 5% level. The results of the protein crude extract of cellulolytic enzyme         1.712 mg/ml enzyme. The results of the highest glucose levels on a banana peel waste substrate interaction with the incubation time 180 minutes is                457.00 mg/100 ml. The highest enzyme activity result in the interaction of banana peels waste substrate with incubation time 180 minutes is 0.45 U/ml. Keywords: Cellulolytic enzyme crude extract of snail (Achatina fulica), agricultural waste substrate, and incubation time
ANALISIS PEMASARAN DAN SIKAP KOSUMEN TERHADAP PEMBELIAN IKAN PATIN SALAI UMKM BINAAN INKUBATOR AGRIBISNIS UR Juliati Samosir; Ahmad Rifai; Fajar Restuhadi
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 2, No 1 (2015): Wisuda February 2015
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  The fisheries sector(which is madeup of capturefisheries and aquaculture) is one of the most important household economics in Kabupaten Kampar, both from economic and social standpoints. The fisheries, particularly catfish, have also significant role in supplying community’s consumption for animal protein in the area, increasing fishermen revenue, and providing employment opportunities. Given the nature of the fishery products as a perishable product, the most common method to preserve the fish is by smoking the fish. The smoked fisheries industry further supports almost 12 % of households (directly and indirectly), and contributes to the livelihood, employment, and household food security, especially forcommunities live along the Kampar’s Delta. Currently, several fisheries small-holder’s enterprises were assisted by The Agribusiness Incubator, University of Riau, in terms of processing, packaging, and marketing techniques. This research was aimed to study marketing and behavioural analysis of smoked catfish produced by the enterprises. Most of the respondents are at productive age (15-54 years), with a high school education or equivalent level, and the average amount of revenue per month ranged between Rp. 2,600,000 to Rp. 5,000,000.  The respondent’s family members are in the category of small (2-3 people). The respondents mostly purchase the smoked catfish directly to the Wholesale/Dealer/Collector. The respondent’s purchasing decision is mostly affected by the following product attributes: packaging, point of sale location, and service offered by the seller. Plotting the product’s attributes in the Cartessian diagram shows that the first quadrant is filled by the following attributes: product’s aroma, brand, price, and smoked fish color. The second quadrant is described by hygienic properties, weight per pack, taste, and saltiness property. Meanwhile, for the third quadrant is positioned by the products’s nutrition information and labeling; as well as for the fourth quadrant is the location of sales, service sales, and forms of packaging. Based on the analysis of Fishbein’s Multiatributes, the respondent’s attitude is considered as fairly-good on the multiattributes categorical approach. Keywords: Smoked Catfish, Consumer’s Behaviour, Fishbein’s Multiatribute, Cartessian Coordinate Analysis  
ANALISIS BAURAN PEMASARAN JAMUR TIRAM DI KOTA PEKANBARU Sabam Mael Beri M; Eliza '; Fajar Restuhadi
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 2, No 2 (2015): Wisuda Oktober 2015
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The research aims to figure out the characteristic of Oyster Mushroom in Pekanbaru, the level of belief, consumers’ importance and consumers’ attitude on marketing mix of Oyster Mushroom in Pekanbaru. The research was carried out on Limbungan street BPD Complex in Rumbai Pekanbaru. This research used primary data that was gained from interview and secondary data that was gained from Board of Statistic Center and other references, and then those data were analayzed by using validity and reliability test, importance and belief level, cartesian diagram, Multiattribute Fishbein. The result showed that the biggest number of consumers’ chracteristicswere in productive age41-50 years old, female, mostly in S1 and High School as the educational level, and jobs were housewife and private employee, with 2-3 children, with income range between Rp. 3,000,000-Rp.5,000,000/month, and have been subscribing for 4-6 months. The attributes of Oyster Mushroom producer with above the average level of belief were the affordable price, discount, reachable location, packaging, texture, benefit, nutrients, and expiry. The attributes with below the average level of belief were the price that was cheaper than other types of mushroom, parking area, the street condition, hygiene and the place comfortability, promotion in newspaper and billboard. The attributes of Oyster Mushroom producer with above the average level of importance were affordable price, discount, reachable location, good street condition, hygiene, and the place comfortability, product availibility, texture, benefit, nutrients, and expiry. The consumers’ attitude toward the Oyster Mushroom producer according to the scale score was 436.2273it was located in “a bit agree scale of measurement” (5), therefore the consumers’ attitude in the research was chategorized as “a bit agree” in scale of measurement.   Keywords:Oyster Mushroom, marketing mix, consumers,attributes, attitude.
ANALISIS TINGKAT KESUKAAN KONSUMEN TERHADAP ES KRIM PROBIOTIK DENGAN PENAMBAHAN Lactobacillus acidophilus TERENKAPSULASI Imanuel ' Sianipar; Fajar ' Restuhadi; Yelmira ' Zalfiatri
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 3, No 2 (2016): Wisuda Oktober Tahun 2016
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This study aimed the level of consumer likeness based on sensory attributes from five products consist of probiotic ice cream and commercial ice cream. This study was conducted by means of internal and external preference mapping, with the object of research of 5 different types of product samples, consisting of 4 types of probiotic ice cream products and one type of commercial ice cream product, where the product is A0 (non-encapsulated probiotic ice cream), A1 (3%alginate), A2 (4% alginate), A3 (5%alginate) and A4 (Wall's ice cream). The sensory tests conducted washedonic test and descriptive test. The analysis results of AglomerativeHierarchical Cluster (AHC) on hedonic test and Principal Component Analysis (PCA) of descriptive test were then analyzed by Preference Mapping technique. The product selected and most preferred by the consumers is A4 (Wall's ice cream), wherein the A4 product providesthe level of customer satisfaction by 80% with pink colour, mouthfeel (creamy), strawberry aroma, sweet flavor and soft texture.   Keywords: Probiotic Ice Cream, Aglomerative Hierarchical Cluster, Principal Component Analysis, Preference Mapping.
BIODIESEL DARI MINYAK JELANTAH MENGGUNAKAN KATALIS BASA HETEROGEN BERBAHAN DASAR ABU TANDAN KOSONG KELAPA SAWIT (ATKKS) Duafrizal Joycorleon Manik; Faizah Hamzah; Fajar Restuhadi
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 4, No 1 (2017): Wisuda Februari Tahun 2017
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Currently Indonesia is still heavily dependent on fossil fuels as an energy source. To reduce dependence on oil and meet global enviromental requirements, one way is with the development of enviromentally friendly fuel that is and alternative energy derived from plant oil called biodiesel. This study uses a Completely Randomized Design (CRD) with five treatments, S1 (Reaction transesterification 1 hour), S2 (transesterification 2 hours), S3 (transesterification 3 hours), S4 (transesterification 4 hours), and S5 (transesterification 5 hours) with three replications. The data were analyzed using ANOVA, continued by DNMRT at 5 % level. The results showed that the transesterification reaction time significantly (P<0.05) viscosity, water content, levels of methyl ester. But did not significantly affect (P>0.05) on influenced the acid number, total glycerol, flash point, saponfication. The analysis has been carried obtained the best treatment is S5 with the results said saponfication (103.52 mg KOH/g), the acid value (1.29 mg KOH/g), total glycerol (0.19 %), viscosity (2.21 cSt), water content (0.02 %), flash point (115°C ), and the level of methyl ester (99.32 %). Keywords: biodiesel, waste cooking oil, catalyst transesterification reaction.
PEMBUATAN GEL ETANOL DENGAN MENGGUNAKAN BAHAN PENGENTAL Carboxymethycellulose (CMC) Almira Nugroho; Fajar Restuhadi; Evy Rossi
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 3, No 1 (2016): Wisuda Februari 2016
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The purpose of this study is to obtain a concentration of carboxymethylcellulose (CMC) as a thickener and the appropriate concentration of ethanol in the gel formulation of ethanol as a fuel. This study was conducted experimentally by using completely randomized design (CRD) factorial. The first factor is the concentration of ethanol (70, 80 and 90%) and the second factor is the concentration of CMC (1,2, 1,5 and  1,8 grams). Results of analysis of variance showed interactions addition of ethanol concentration and concentration CMC significantly affect ethanol combustion residues gel. The addition of different concentrations of ethanol significant effect on the calorific value. The addition of different concentrations of CMC significant effect on viscosity. The heat is transferred to boil ethanol gel 100 ml of water is as much as 14,10 grams. At the beginning of the combustion flame color blue, then turn blue yellow, then yellow bluish color fire to be extinguished. The best formulations according to the characteristics of ethanol semi-solid gel that treatment E3C3 having a viscosity of 17434 cP, combustion residues 29,44%, calorific value of 11.751 J /gr.   Keywords: ethanol, CMC, thickener, ethanol gel.
Kajian Penggunaan Tween80™ Pada Pelbagai Konsentrasi Nira Nipah Kental Dalam Proses Fermentasi Bioetanol Rezita Azizah; Fajar Restuhadi; Evy Rossi
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 1, No 1 (2014): Wisuda Februari Tahun 2014
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The aimed of the research was to obtain the best combination treatment between early sugar concentration and Tween80 concentration as surfactant and nutrition for Saccaromyces cerevisiae to produce ethanol on very high gravity fermentation from Nypa sap. The exploration research used two factor treatments with two replications. The treatments consist of early sugar concentration N1 (20%), N2 (25%), N3 (30%) and Tween80 concentration T0 (0%), T1 (0,2%), T2 (0,4%), T3 (0,6%). Observation was conducted every 24 hours i.e sugar concentration, ethanol concentration, amount of cell, and pH. Data obtained were analyzed by descriptive method. The best combination treatment was T1N3 (Tween80 0,2% and N 30%) which produced ethanol 16,20%. Keywords: Nypa sap, Tween80, Bioethanol, Very High Gravity Fermentation
OPTIMALISASI KONSENTRASI SUKROSA DAN AMMONIUM SULFAT PADA PRODUKSI NATA DE CITRUS MENGGUNAKAN SARI JERUK AFKIR Rizza &#039; Novita; Faizah &#039; Hamzah; Fajar &#039; Restuhadi
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 3, No 2 (2016): Wisuda Oktober Tahun 2016
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This study aimed to explore the use of rejected citrus fruit as raw material for making nata and to obtain the best concentration of sucrose and ammonium sulfate on the characteristics of nata de citrus produced. Research conducted experiments used a Completely Randomized Design (CRD) Factorial model with two factor treatments and three replications. The first factor was the concentration of sucrose with four levels, namely 0, 2.5, 5 and 7.5% and the second factor was the concentration of ammonium sulfate with three levels, namely 0.5, 0.6 and 0.7%. The results showed interaction of sucrose and ammonium sulfate concentrations significantly affected the acquisition of the water content and reducing sugar content. Sucrose concentrations significantly affected againts the value of water content, degree of acidity (pH), thickness, wet weight, yield and reducing sugar content. The concentrations of ammonium sulfate significantly affected againts water content, thickness, wet weight, yield and reducing sugar content. The best treatment of S3A3 (7,5% sucrose and 0,7% ammonium sulfate) result the degree of water content 88,94%, degree of acidity (pH) 3,57, thickness 4,58 mm, wet weight 132,20 g, yield 30,28% and reducing sugar content 1,89% of nata de citrus was relatively better than other treatments. Keywords : sucrose, ammonium sulfate, nata de citrus, rejected citrus juice
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 &#039; Akhyarali &#039; 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 &#039; 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 &#039; Eliza Eliza Elka Roza Elsa Novitasari Elsyintia Dwi Putri Eri Sayamar Erick Gunawan Bahar Et, Elfa Azani Evy Maharani Fadel Al Barra FADLA B. SYARIF FADRO &#039; Faizah &#039; 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 Ikhsan, Muhammad Ikhsan Ilham Apandi Imam Hidayat Imam S. Dalimunthe, Imam S. Imanuel &#039; 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 &#039; 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 &#039; Mustaqim Mustaqim Nadia Novianti Tamba Ningsih, Arum Rovarti Novia Dewi Novia Dewi Novia Dewi Novian Novian, Novian Noviar Harun Novrianto &#039; 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 &#039; Ratih Ardia Sari Rezita Azizah Rici &#039; Mainaki Ricki Mustapa Ridanil Hanif Rifai, Ahmad Riftyan, Emma RIGUAN EPENDI &#039; Rika Afrianto RIKO PAMORI &#039; Rizki Ananda Rizky Zulhardi Rizza &#039; 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 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 &#039; 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