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Ruka Yulia
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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 101 Documents
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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): Serambi Journal of Agricultural Technology (December, 2020)
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.
The Utilization of Red Dragon Fruit Peel Extract (Hylocereus costaricencis) As A Natural Colorant of Dried Noodle Silaturahmi Silaturahmi; Zaidiyah Zaidiyah; Tengku Mia Rahmiati
Serambi Journal of Agricultural Technology Vol 2, No 1 (2020): Serambi Journal of Agricultural Technology (June, 2020)
Publisher : Universitas Serambi Mekkah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32672/sjat.v2i1.2037

Abstract

The use of colorants in the dried noodle manufactures is an effort of product diversification. Besides of being used as a natural coloring agent, this peel extract is also used to improve nutritional value of the expected product. The purpose of this study was to determine the effect of red dragon fruit peel extract on the physical quality of dried noodle.  The study was conducted by using Completely Randomized Design (CRD) method with one factor, namely concentration of red dragon fruit peel extract (N1 = 10 ml, N2 = 15 ml, N3 = 20 ml, N4 = 25 ml, N5 = 30 ml).  The observations of its physical quality consisted of water absorption, solid loss during cooking, and organoleptic tests (aroma and color).  The best quality of dried noodle was obtained by using 30 ml red dragon fruit peel extract (N5) with physical properties, namely DSA levels of 351.92%, solid loss during cooking 4.78%, aroma 3.79 (like) and color 3.89 (like).
Effect of Beetroot Extract (Beta vulgaris L) and CMC (Carboxyl Methyl Cellulose) Concentration on Ice Cream Quality Chairuni AR; Putri Meutia Sari; Rusnaini Rusnaini
Serambi Journal of Agricultural Technology Vol 1, No 2 (2019): Serambi Journal of Agricultural Technology (December, 2019)
Publisher : Universitas Serambi Mekkah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32672/sjat.v1i2.1575

Abstract

Red beet is rich in  vitamin B1, B2, B3 and B6, folic acid, fiber and sugar, caloric value of red beets is still relatively moderate. To get healthy ice cream, it is generally done by adding beet extract which serves to protect blood vessels and the heart. Beet is potential to maintain the stability and reduce the blood pressure. The purpose of this study was to determine the effect of pasta for beets on the organoleptic and antioxidant properties of ice cream. This research was conducted using factorial randomized block design (RBD) consisting of 2 factors with 3 levels, namely factor I concentration of beet extract (B), B1 = 10%, B2 = 20% and B3 = 30%, factor II concentration CMC (C),  C1 = 0%, C2 = 0.5% and C3 = 1%. The parameters analyzed were viscosity, overrun, melting speed and organoleptic tests (color, texture, taste and aroma). The best treatment at beetroot extract concentration of 20% and CMC concentration of 0.5% (B2C2) produced good quality beetroot ice cream with physical properties were viscosity 5830.7 cp, overrun 4.60%, melting speed 8.33 minutes and organoleptic texture test 4.03 (like ), color 4.17 (like) and taste 4.17 (like) and aroma 4.00 (like).
The Effect of Use of Red Dragon Leather Skin Extract and Long Storage to Water Content, Total Microby and Organoleptic Test Wet Noodle Chairuni AR; Teungku Mia Rahmiyati; Zikrillah Zikrillah
Serambi Journal of Agricultural Technology Vol 1, No 1 (2019): Serambi Journal of Agricultural Technology (June 2019)
Publisher : Universitas Serambi Mekkah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32672/sjat.v1i1.1131

Abstract

Noodle products are generally used as an energy source because they have high enough carbohydrates. Wet noodles are raw noodles which before being marketed experience boiling process in boiling water, with water content around 35% and after boiling the water content increases to 52%. Relatively high water content results in a short shelf life and generally wet noodles have a shelf life of 36 hours at room temperature. Red dragon fruit skin contains high enough fiber and natural antioxidants namely β-carotene, as well as betasianin natural dyes. The antioxidant content of β-carotene in red dragon fruit skin which prolongs the shelf life of wet noodles, because antioxidants can protect cells from damage caused by unstable molecules known as free radicals. The purpose of this study was to determine the interaction of the effect of the use of red dragon fruit skin extract and storage time on moisture content, microbial total and organoleptic tests of wet noodles. The research method is by observing the water content, microbial total and organoleptic test of wet noodles. The results of this study are where the analysis of water content with an average of 55.24%. The results of microbial total analysis with an average of 1008,667 x 10 3. Whereas the results of the organoleptic analysis of the color of wet noodles with an average value of 3.90 (likes) and organoleptic tests of texture of wet noodles with an average value of 3.75 (likes).
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): Serambi Journal of Agricultural Technology (December, 2020)
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).
Innovation Utilization of Tofu Waste Into Flour With The Addition of Sodium Metabisulfit As Antibrowning Nailul Hidayat; Rita Sunartaty; Salfauqi Nurman; Irmayanti Irmayanti; Sholihati Sholihati
Serambi Journal of Agricultural Technology Vol 1, No 1 (2019): Serambi Journal of Agricultural Technology (June 2019)
Publisher : Universitas Serambi Mekkah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32672/sjat.v1i1.1096

Abstract

Tofu waste has a high nutritional value because in the manufacturing process, not all protein content can be extracted. At present the use of tofu waste is used as a manufacture of gusts, crackers, soy sauce and animal feed. Even though 100 grams of tofu waste still has a carbohydrate content of 11.07%, 4.71% protein, 1.94% fat and 0.8% ash. Tofu waste can be processed into flour by passing the bleaching process using sodium metabisulfite. The purpose of this study is to find out the making the flour  from tofu waste using sodium metabisulfite as anti browning. This research was carried out using factorial Randomized Complete Design (RAL) with variations in the concentration of sodium metabisulfite namely 0, 100,300 and 500 ppm and immersion duration of 30, 45, and 60 minutes. In this study, the best treatment was produced by soaking sodium p-metulfulfite 500 ppm with 60 minutes immersion time producing tofu flour with moisture content 9.43%, ash content 2.17%, organoleptic test aroma 3.87 (likes) color (4, 03) like it.
Physical and Sensory Characterization of Red Spinach Noodles (Amaranthus tricolor L.) with Drying Temperature Variations Irmayanti Irmayanti
Serambi Journal of Agricultural Technology Vol 2, No 1 (2020): Serambi Journal of Agricultural Technology (June, 2020)
Publisher : Universitas Serambi Mekkah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32672/sjat.v2i1.1895

Abstract

The purpose of this research is to obtain a formula of dried noodles with the addition of red spinach and a combination of drying temperature with better nutritional value and can be sensitively accepted. This research consisted of two factors, the addition of red spinach paste (B) consisting of 3 levels, namely: B1: 35%, B2: 40%, B3: 45% and drying temperature (S) consisted of 3 levels, namely S1: 65 oC S2: 70 oC S3: 75 oC. The addition of red spinach paste and drying temperature have an effect on increasing panelist acceptance of dried red spinach noodle products. Based on hedonic organoleptic testing, red spinach dried noodles with the treatment of adding 45% red spinach paste and a drying temperature of 75 oC are the best formulas most favored by panelists. Dry noodles with the addition of 45% red spinach paste and a drying temperature of 75 oC contain water content, ash content, water absorption and taste organoleptic value 4.10 (like), color 4.10 (like), odor 4.30 (like) and texture 4.20 (like ).
Identification of factors associated with satisfaction of farmers-group members in Kwara State Nigeria Sola Emmanuel Komolafe; Adeseye Olusikemi Awoyemi; Saheed Olayinka Jimba; Gbolagade Benjamin Adesiji
Serambi Journal of Agricultural Technology Vol 2, No 1 (2020): Serambi Journal of Agricultural Technology (June, 2020)
Publisher : Universitas Serambi Mekkah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32672/sjat.v2i1.1542

Abstract

The satisfaction of members is fundamental to group cohesion and eventual maximization of the potential of farmer groups as catalysts for agricultural and rural development in Nigeria. The study examined the factors associated with membership satisfaction in Irepodun Local Government Area of Kwara State, Nigeria. A two-stage random sampling procedure was used to select 120 respondents on which a questionnaire was administered. Descriptive statistics involving frequency counts, percentages, means and the Likert scale were used to present the results of the study. Pearson’s Product Momment Correlation and Chi-square analyses were used to test the hypotheses of the study. The result revealed that all the members were male (100%), married (97.5%) and had no formal education (68.3%). The groups were well organized as revealed by their regular meetings, democratically elected leadership and payment of dues. However joint ownership of assets was poor among the groups. Majority of the members benefitted in farm credit (100%), social gains (92.5%) and input distribution (73.3%). A moderate level of satisfaction (mean=3.01) was observed among members mostly in usage of monthly due (mean=4.62), timing of farmer's group (mean=4.06) and performance of your group officials (4.00). The factors associated with membership satisfaction were farm size and household size while derivation of benefits such as access to credit, input, extension training and social gains also positively influenced membership satisfaction. The study concluded that membership satisfaction was moderate and influenced by the identified factors. It therefore recommended farmers group should consider farm size of each members while distributing benefits like farm credit and inputs.
Profile of Sinjai Superior Kampong Chicken (SSKC) Meat Colour Marinated with Pineapple Skin Powder Azmi Mangalisu; Armita Permatasari
Serambi Journal of Agricultural Technology Vol 1, No 2 (2019): Serambi Journal of Agricultural Technology (December, 2019)
Publisher : Universitas Serambi Mekkah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32672/sjat.v1i2.1574

Abstract

Kampong chicken is one of the local poultry that is generally raised by farmers in rural areas; the Kampong chicken farm business has great prospects, both economically and socially, because its products in the form of meat and eggs are highly nutritious food and high enough demand. The provision of pineapple skin was expected to be able to improve the quality of livestock products through enhancing the profile of SSKC meat colour that was contained in it, so it was necessary to do research on the effect of giving pineapple skin as a marinated meat ingredient for SSKC. Pineapple skin in this study was given in powder form to improve the profile of meat colour. The stages of this study carried out the process of marinating used pineapple peel powder with the specified marinating time. The samples were tested for colour profiles by measuring the brightness, redness and yellowish level of the flesh. The results showed that the colour profile was increasing with increasing levels of pineapple skin powder and marinating time. Based on these results, it can be concluded that the optimum profile of SSKC meat colour was at the level of 20% during soaking 120 minutes.
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): Serambi Journal of Agricultural Technology (December, 2020)
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.

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