Article Per Year (5 Year)
p-Index From 2021 - 2026
0.817
P-Index
This Author published in this journals
All Journal Marwah: Jurnal Perempuan, Agama dan Jender Nakhoda: Jurnal Ilmu Pemerintahan Sagu
Ahmad Ibrahim Roni Surya Hasibuan, Ahmad Ibrahim Roni Surya
Universitas Riau
Religion Agriculture, Biological Sciences & Forestry Humanities Chemical Engineering, Chemistry & Bioengineering Decision Sciences, Operations Research & Management Environmental Science Industrial & Manufacturing Engineering Social Sciences

Published : 4 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search
Journal : Sagu

 1 
MASA SIMPAN SOSIS YANG DIAWETKAN DENGAN PENGAWET ALAMI (BAKTERIOSIN) DAN PENGAWET BUATAN (NITRIT) Hasibuan, Ahmad Ibrahim Roni Surya; Rossi, Evy; Hamzah, Faizah; Shefira, Finda Vallerya
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

Abstract

Processed foods such as sausages are easily spoiled or damaged due to their relatively high water content. Various preservatives can be added to sausages to maintain quality and extend shelf life. This study aims to determine the type of preservative that is good in extending the shelf life of sausages. The levels of preservatives (P) used were (P1) control, (P2) nitrite 0.3% (b/b), and (P3) bacteriocin 0.3% (v/v) at storage period (S) of (S1) 0 days, (S2) 3 days, (S3) 6 days, and (S4) 9 days. The observed variables were moisture content, ash, fat, protein, total plate count, and hedonic sensory analysis (color, aroma, taste, texture, and overall assessment). The observation results were tested using Analysis of Variance (ANOVA), which DNMRT further tested at the 5% level. The results showed that the interaction between P and S treatments had a significant effect (P < 0.05) on the hedonic organoleptic values of color, aroma, taste, texture, and overall assessment of sausages in each treatment. The preservatives added (P) to the sausage had a significant effect (P<0.05) on the value of moisture content, ash, fat, protein, total plate number, and hedonic sensory assessment. In contrast, the S treatment had no significant effect (P>0.05) on each parameter observed. Based on the results of the study, it can be concluded that the best treatment is P3S4 with preservatives used, namely bacteriocin and storage for 9 days with a moisture content value of 58.51%, ash 2.93%, fat 5.40%, protein 14.95%, total plate number 6x104 CFU/g, and hedonic sensory analysis on color preferred (score 3.54), aroma preferred (score 3.59), taste preferred (score 3.86), texture preferred (score 3.88), and overall assessment preferred (score 3.81) by panelists.
QUALITY CHARACTERISTICS OF HERBAL TEA WITH DIFFERENT RATIOS OF PANDAN (Pandanus amaryllifolius) and STEVIA (Stevia rebaudiana) LEAVES Lestari, Suji; Pato, Usman; Hasnah AR, Nur; Defri, Ifwarisan; Rahmayani, Irma; Yunita, Imelda; Hasibuan, Ahmad Ibrahim Roni Surya
SAGU Vol. 25 No. 1 (2026): SAGU Journal – Agri. Sci. Tech., Maret, 2026, Vol. 25 : No. 1
Publisher : Fakultas Pertanian Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/jsg.v25i1.27

Abstract

The primary objective of this study was to evaluate the effect of varying ratios of pandan leaves (Pandanus amaryllifolius) and stevia leaves (Stevia rebaudiana) on the chemical and sensory characteristics of herbal tea, identifying the optimal formulation relative to SNI 3945:2016 standards. Unlike traditional tea derived from Camellia sinensis, herbal infusions utilize diverse plant materials valued for their therapeutic properties. Pandan leaves, in particular, contain essential bioactive compounds—including polyphenols, alkaloids, saponins, tannins, and flavonoids—that provide significant antimicrobial and antioxidant  benefits. The experiment was conducted using a completely randomized design with four treatments and  four replications. The treatments consisted of different ratios of pandan to stevia leaves: 60:40 (PS1), 65:35  (PS2), 70:30 (PS3), and 75:25 (PS4). The observed parameters included moisture content, ash content,  antioxidant activity, total polyphenols, and sensory evaluation (color, aroma, taste, and overall acceptance).  Data were analyzed using analysis of variance (ANOVA) followed by Duncan’s multiple range test  (DMRT) at a 5% significance level. The results showed that the ratio of pandan and stevia leaves  significantly affected moisture content, ash content, antioxidant activity, total polyphenols, and sensory  attributes. The best treatment was PS1 (60:40), which exhibited 6.35% moisture content, 7.08% ash  content, antioxidant activity of 21.75 ppm, and total polyphenols of 84.34 mg GAE/g. Sensory evaluation  indicated that the product had a characteristic pandan aroma, slightly bitter taste, and slightly greenish  color, with acceptable overall preference by panelists.   
Co-Authors Defri, Ifwarisan Faizah Hamzah Hasnah AR, Nur Imelda Yunita Lestari, Suji Rahmayani, Irma Rossi, Evy Shefira, Finda Vallerya Triono Triono Tuah Kalti Takwa, Tuah Kalti USMAN PATO Wahyudi, Herry Yulia, Rahmi Yusnarida Eka Nizmi