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All Journal Jurnal Teknologi Pertanian Andalas International Journal of Advance Tropical Food (IJATF) Sagu
Faizah Hamzah
Universitas Riau
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Environmental Science Industrial & Manufacturing Engineering Medicine & Pharmacology

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Characteristics of Charcoal Briquwttes from Palm Oil Midrib and Coconut Midrib with Tapioka Glue Bayu Nugroho; Faizah Hamzah; Raswen Efendi; Angga Pramana
International Journal of Advance Tropical Food Vol 3, No 1 (2021): May
Publisher : Universitas PGRI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/ijatf.v3i1.9302

Abstract

The purpose of this study aims to get the best combination of palm oil midrib and coconut midrib in making charcoal briquettes. The study was conducted experimentally using a complete randomized design method consisting of 5 treatments and 3 replications. The treatments in this study were the ratio of palm oil midrib and coconut midrib charcoal as follows: KSK1 (100:0), KSK2 (75:25), KSK3 (50:50), KSK4 (25:75) and KSK5 (0:100). The parameters observed were density, water content, ash content, vapour content, bound carbon content and heating value. The result of palm oil midrib and coconut midrib shells had a significant effect on density, water content, ash content, vapour content, bound carbon content and heating value. Based on the results of the analysis, the best treatment in this study were KSK4 of palm oil midrib and coconut midrib (25:75) with a density of 0,58 g/cm3, water content 5,82%, ash content 5,87%, evaporating content 15,01%, bound carbon content 79,12%, and heating value content 6596,65 cal/g.
AKTIVITAS ANTIOKSIDAN DAN MUTU TEH HERBAL DAUN MANGGA BERDASARKAN LETAK DAUN PADA RANTING Muhammad Zikmi Pulungan; Faizah Hamzah; Noviar Harun; Yossie Kharisma Dewi
Jurnal Teknologi Pertanian Andalas Vol 26, No 2 (2022)
Publisher : Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jtpa.26.2.248-253.2022

Abstract

This study aims to obtain antioxidant activity and the best quality of mango leaves herbal tea based on the location of the leaves on branches. The research has been experimentally using a completely randomized design (CRD) with 4 treatments and 4 replications, so that 16 experimental units obtained. The treatments used were P1: Leaf shoots, P2: Young mango leaves (numbers 1-3 after the shoot), P3: Old mango leaves (numbers 4-6 after shoots) and P4: Oldest mango leaves (numbers 7-9 after shoots). Observations made on mango leaf herbal tea were water content, ash content, total phenol, antioxidant activity and sensory assessment. The data obtained from the observation analyzed statistically using analysis of variance (ANOVA) with IBM SPSS software version 23. The results showed that the best treatment for mango leaf herbal tea based on the location of the leaves on the selected branches was the P1 (leaf shoot) treatment because it had very strong antioxidant activity. The antioxidant activity of P1 treatment with IC50 value was 25,91ppm, total phenol was 25.90%, water content was 9.95%, and ash content was 2.42%, with a descriptive green-yellow color, slightly mango leaf-scented and slightly bitter taste.
EDIBLE COATING DENGAN KONSENTRASI PATI JAGUNG PADA TOMAT SELAMA PENYIMPANAN Wendra Mardayansa; Faizah Hamzah; Yossie Kharisma Dewi
SAGU Vol. 24 No. 1 (2025): SAGU Journal – Agri. Sci. Tech., Maret, 2025, Vol. 24 : No. 1
Publisher : Fakultas Pertanian Universitas Riau

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Abstract

Tomatoes were classified as climacteric fruit with a hightwater content of up to 94%, which caused them to spoil quickly. The method used to extend the shelf life and inhibit spoilage was the application of an edible coating. This research aimed to determine the best concentration of corn starch in the production of edible coating on tomatoes during storage. The study was carried out experimentally using a Complete Randomized Design (RAL). The treatments in this study were the addition of corn starch concentrations, namely P1(control), P2(corn starch concentration 1%), P3(corn starch concentration 2%), P4(corn starch concentration 3%), P5(corn starch concentration 4%), and P6(corn starch concentration 5%). The observed parameters included weight loss, total dissolved solids, vitamin C, hardness, and color. The data were analyzed statistically using analysis of variance (ANOVA) and if the F count ≥ F table then further testing carried out with Duncan's Multiple Range Test (DMRT) at the 5% significant level. The best treatment in this study was obtained at P6with a concentration of 5%. This treatment gave produce weight loss 7.93%, total dissolved solids 1.65°Brix, vitamin C 21.63 mg/100 g, hardness 3.53 kg/f, color basen on L 35.12 (lightness), color basen on a* 24.98 (redness), color basen on b* 2.37 (yellowness).
MASA SIMPAN SOSIS YANG DIAWETKAN DENGAN PENGAWET ALAMI (BAKTERIOSIN) DAN PENGAWET BUATAN (NITRIT) Ahmad Ibrahim Roni Surya Hasibuan; Evy Rossi; Faizah Hamzah; Finda Vallerya Shefira
SAGU Vol. 23 No. 2 (2024): SAGU Journal – Agri. Sci. Tech., September, 2024, Vol. 23 : No. 2
Publisher : Fakultas Pertanian Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/jsg.v23i2.70

Abstract

Makanan olahan seperti sosis rentan rusak karena kandungan air yang relatif tinggi. Berbagai macam pengawet dapat ditambahkan pada sosis untuk menjaga kualitas dan memperpanjang masa simpannya. Penelitian ini bertujuan untuk menentukan jenis bahan pengawet yang terbaik dalam memperpanjang masa simpan sosis. Taraf jenis pengawet (P) yang digunakan adalah (P1) kontrol, (P2) nitrit 0,3% (b/b), dan (P3) bakteriosin 0,3% (v/v) pada masa penyimpanan (S) yaitu (S1) 0 hari, (S2) 3 hari, (S3) 6 hari, dan (S4) 9 hari. Peubah yang diamati berupa kadar air, abu, lemak, protein, angka lempeng total, dan analisis sensori (warna, aroma, rasa, tekstur, dan penilaian keseluruhan) secara hedonik. Hasil pengamatan diuji menggunakan analisis keragaman (ANOVA) yang kemudian diuji lanjut dengan DNMRT pada taraf 5%. Hasil penelitian menunjukkan bahwa interaksi antara perlakuan P dengan S berpengaruh nyata (P<0,05) terhadap nilai organoleptik hedonik warna, aroma, rasa, tekstur, dan penilaian keseluruhan sosis pada masing-masing perlakuan. Bahan pengawet yang ditambahkan (P) pada sosis berpengaruh nyata (P<0,05) terhadap nilai kadar air, abu, lemak, protein, angka lempeng total, dan penilaian sensori secara hedonik, sedangkan perlakuan masa penyimpanan (S) tidak berpengaruh nyata (P>0,05) pada setiap parameter yang diamati. Berdasarkan hasil penelitian dapat disimpulkan bahwa perlakuan terbaik adalah P3S4 dengan pengawet yang digunakan yaitu bakteriosin dan penyimpanan selama 9 hari dengan nilai kadar air 58,51%, abu 2,93%, lemak 5,40%, protein 14,95%, angka lempeng total 6x104 CFU/g, dan analisis sensori secara hedonik pada warna disukai (skor 3,54), aroma disukai (skor 3,59), rasa disukai (skor 3,86), tekstur disukai (skor 3,88), dan penilaian secara keseluruhan disukai (skor 3,81) oleh panelis.
Co-Authors Ahmad Ibrahim Roni Surya Hasibuan Angga Angga Pramana Bayu Nugroho Dewi, Yossie Kharisma Farida Hanum Finda Vallerya Shefira Muhammad Zikmi Pulungan Nirwana Hamzah Noviar Harun Raswen Efendi Rossi, Evy Wendra Mardayansa