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Ruka Yulia
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ruka.yulia@gmail.com
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sjat@serambimekkah.ac.id
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Serambi Journal of Agricultural Technology
Published by Universitas Serambi Mekkah Aceh
ISSN : -     EISSN : 26849879     DOI : https://doi.org/10.32672/sjat.v2i2
Core Subject : Agriculture,
Agriculture, Biological Sciences & Forestry
The Serambi Journal of Agricultural Tehnology (SJAT) is published twice a year, namely in June and December by the Faculty of Agricultural Technology, Serambi Mekkah University. SJAT contains the results of research in the scope of science which includes: Agriculture Products Technology Agricultural Industrial Technology Food and Nutrition Technology Agricultural Engineering Fisheries and Marine Products Technology Animal Husbandry Products Technology
Arjuna Subject : Umum - Umum
Articles 6 Documents
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Search results for , issue "Vol 2, No 2 (2020): Desember" : 6 Documents clear
Composition of White Potato Starch (Ipomea batatas L.) with Avocado Seed Starch (Persea americana Mill) and Glyserol Concentration in Edible Film Musdar Musdar; Lukmanul Hakim; Juliani Juliani; Jailani Jailani
Serambi Journal of Agricultural Technology Vol 2, No 2 (2020): Desember
Publisher : Universitas Serambi Mekkah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32672/sjat.v2i2.2415

Abstract

White sweet potato starch (Ipomea batatas L.) and avocado seed starch (Parsea americana Mill) derived from local plants have the potential to be developed as agricultural products. Starch is a hydrocolloid compound as a potential local resource to be utilized. Glycerol function as an anti-freezing which is hygroscopic. This study aims to determine the ratio of white sweet potato starch with avocado seed starch and the concentration of glycerol for making edible film. This study was an experiment using a completely randimized factorial design with 2 (two) main factor consisting of a comparison of white sweet potato starch and avocado seed with 3 levels: P1 = 35%:65%., P2=50%:50%., P3=65%:35% and glycerol concentration with 3 levels: G1=1%., G2=2%., G3=3%. The best result reasearch were content of 23.03% (tratment P1G1), solubility of 55.57% (treatment P3G2)., swelling test of 9.83% (treatment P2g3)., elongation of 8.18% (treatment P3G2)
Characterization of Waste into Liquid Smoke from Wood Powder and Coconut Shell (Cocos nucifera) Dewi Ermaya
Serambi Journal of Agricultural Technology Vol 2, No 2 (2020): Desember
Publisher : Universitas Serambi Mekkah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32672/sjat.v2i2.2414

Abstract

Liquid smoke is the result of condensation or condensation from the steam resulting from pyrolysis (combustion). From ingredients that contain lotsof lignin, cellulose, hemicellulose and carbon compounds which can be used as preservatives. Sawdust and coconut shell are sawdust, which is waste from the remains of refining wood on furniture and market waste from coconuts which are taken from coconut milk and oil. Both contain cellulose, hemicellulose, and lignin, these ingredients can be made into liquid smoke. The purpose of this study was to utilize sawdust and shell waste as liquid smoke which could be applied to the pickling and clumping industry. Making liquid smoke is done using a pyrolysis device. The liquid smoke formed is filtered. Then the yield was calculated and analyzed the quality of the liquid smoke, namely specific gravity, pH, and color. The results showed that the yield of sawdust was higher than coconut shell, namely 45.09%. And the resulting color is better sawdust.
Innovation of Natural Preservation of Mackerel (Rastrelliger kanagurta) Using Coconut Coconut Ashes with Drying Time Variations on Hedonics Rika Agustina; Rita Sunartaty; Teuku Makmur; Ruka Yulia
Serambi Journal of Agricultural Technology Vol 2, No 2 (2020): Desember
Publisher : Universitas Serambi Mekkah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32672/sjat.v2i2.2433

Abstract

Coconut frond ash is one of the wastes from coconut trees which has not been maximally utilized. Coconut frond ash contains MgCl2 and KCl so that it can be used as a salt substitute in the process of preserving fish. In this study coconut frond ash was used as a basic ingredient for making dried mackerel with a long time of drying to storage. The purpose of this study was to determine the effect of drying time on mackerel storage. The research design used was a Randomized Block Design (RCBD) with 2 factors studied. The first factor is the drying time consists of 3 levels, namely P1 = 3 days, P2 = 4 days, P3 = 5 days. The second factor is storage which consists of 3 levels, namely S1 = 30 days, S2 = 60 days, S3 = 90 days. Each treatment was repeated 2 times to obtain 18 experimental units to observed hedonic tests. From the results of the study it can be stated that the treatment has a very significant effect (P≥0.01) on the hedonic test which includes (color, aroma, taste and texture).
Effect of Tofu Dregs Flour Substitution and Tongkol Fish (Euthynnus affinis) on Patty Burger Quality Muhammad Daiyan; Tengku Mia Rahmiati; Amri Amin
Serambi Journal of Agricultural Technology Vol 2, No 2 (2020): Desember
Publisher : Universitas Serambi Mekkah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32672/sjat.v2i2.2438

Abstract

Tongkol fish and tofu dregs have protein that can replace as a beef so that they can be used as a filling for burgers. This research used a completely randomized design (CRD) 2 factorial that used was the addition of cob fish = 150 grams, 200 grams and 250 grams and the addition of tofu dregs flour = 40 grams, 60 grams and 80 grams. The best treatment chosen for the results of this study was the quality burger patty with chemical properties of 78.95% water content, 3.38% ash content, content protein 16.54%,  color organoleptic test 4.06 (likes), taste 4.00 (likes), texture 3.98 (likes), hedonic color  test 4.13 (brownish red), aroma 4.18 (moderate) , texture 3.90 (soft) and unpleasant aroma 3.15 (moderate).
Improvement of Gayo Lues Patchouli Oil Alcohol Quality With Absorbent Variations of Juice And Purut Orange Peel (Citrus hystrix) Vera Viena; Elvitriana Elvitriana; Zulhaini Sartika; Diana Patra
Serambi Journal of Agricultural Technology Vol 2, No 2 (2020): Desember
Publisher : Universitas Serambi Mekkah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32672/sjat.v2i2.2470

Abstract

Patchouli oil refinery in Gayo Lues Aceh Indonesia commonly used evaporation process in an old drums at high temperature which decreased the quality of oil produced. The research to enhance the quality of patchouli alcohol of Gayo Lues patchouli oil using Citrus hystrix absorber has been done.The juice from kaffir lime (1 – 10 % v/v) used as chelating agent, and the kaffir peels powder (2,5 - 7 gr) used as bio sorbent. The highest patchouli alcohol (P.A) both resulted at T=50 oC and 60 minutes heating. Kaffir bio sorbent at 7,5 gr usage, gave 40,37% P.A and Fe reduction of 77,67%; while kaffir lime juice at 4% v/v usage, gave P.A 39,90% and Fe reduction of 78,25%. Purified patchouli oil also characterized by its light yellow color, density and refractive index based on SNI.06-2385-2006. It’s concluded that kaffir peels bio sorbent purification has superior P.A quality than kaffir lime juice.
Analysis of Coliform and Colifecal Total Pollution Test on Various Types of Drinking Water Using the MPN (Most Probable Number) Method Wanda Aulya; Fadhliani Fadhliani; Vivi Mardina
Serambi Journal of Agricultural Technology Vol 2, No 2 (2020): Desember
Publisher : Universitas Serambi Mekkah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32672/sjat.v2i2.2416

Abstract

Water is the main source for life and also the most severe substance caused by pollution. The mandatory parameters for determining microbiological quality of drinking water are total non-fecal Coliform bacteria and Coliform fecal (Escherichia coli). Coliform bacteria are a group of microorganisms commonly used as indicators, where these bacteria can be a signal to determine whether a water source has been contaminated by bacteria or not, while fecal Coliform bacteria are indicator bacteria polluting pathogenic bacteria originating from human feces and warm-blooded animals (mammals) . The water inspection method in this study uses the MPN (Most Probable Number) method which consists of 3 tests, namely, the presumption test, the affirmation test, and the reinforcement test. The results showed that of 15 drinking water samples 8 samples were tested positive for Coliform bacteria with the highest total bacterial value of sample number 1, 15 (210/100 ml), while 7 other samples were negative. From 8 positive Coliform samples only 1 sample was stated to be negative fecal Coliform bacteria and 7 other samples were positive for Coliform fecal bacteria with the highest total bacterial value of sample number 1 (210/100 ml).

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