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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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The Effect Of Purple Sweet Potato Flour (Ipomoea Batatas Var Ayumurasaki) With Variations In Temperature And Yeast Concentration On The Quality Of Donuts Nadila Ulfa; Yuslinaini Yuslinaini; Ruka Yulia
Serambi Journal of Agricultural Technology Vol 3, No 2 (2021): Desember
Publisher : Universitas Serambi Mekkah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32672/sjat.v3i2.2962

Abstract

Ubi jalar ungu mengandung banyak zat gizi penting  yang terkandung di dalam ubi ungu adalah karbohidrat dan protein,  ubi  ungu tidak memiliki lemak karena kandungan lemak ubi jalar ungu sangat sedikit. Ubi jalar ungu juga mengandung serat makanan, antosiani dan antioksidan. Mineral yang terkandung oleh ubi jalar ungu diantaranya adalah kalsium, magnesium, potasium, fosfor, sodium, zat besi, dan kalium. ragi merupakan suatu bahan yang digunakan yang berfungsi untuk  mengembangkan adonan donat. Saat proses pengembangan adonan terjadi ragi akan menghasilkan gas karbondioksida (CO2) selama fermentasi. Karbondioksida kemudian terperangkap dalam jaringan gluten yang menyebabkan donat dapat mengembang. Tujuan dari penelitian ini dilakukan adalah untuk mengetahui pengaruh suhu dan ragi dalam pengolahan donat ubi jalar ungu. Penelitian ini menggunakan Rancangan Acak lengkap (RAL) 2 faktorial yang digunakan adalah variasi suhu (S) : 40 °C, 50 °C, dan 60°C, konsentrasi ragi (fermipan) (K) : 2 %, 4% dan 6%. Analisa kadar air dan uji organoleptik. Perlakuan terbaik pada donat ubi jalar ungu diperoleh pada perlakuan dengan variasi suhu 60 oC dan konsentrasi ragi 6% (S3K3) dengan nilai masing-masing parameter yaitu kadar air 17,55%, uji organoleptik warna 3,24 (suka) rasa 3,28 (suka), tekstur 3,28 (suka) dan aroma 3,12 (suka)
Herba Reudeuep With Modification of Heating In Virgin Cocanut Oil Wahyuzan Wahyuzan; Lukmanul Hakim; Rahmat Afrizal; Asmeri Lamona; Khairuni Khairuni; Liya Fitriyana
Serambi Journal of Agricultural Technology Vol 2, No 1 (2020): Juni
Publisher : Universitas Serambi Mekkah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32672/sjat.v2i1.2054

Abstract

Traditional medicine in Indonesia has been known by the public before formal health services using modern medicine. Indonesia has many type of herbal plants which have medicinal properties including dadap (Erythrina orientalis). This study aims to utilized dadap herbal liniment by modifying heating in Vigin Cocanut Oil. The study conducted in the laboratory of Agricultural Product Processing using a Factorial Completely Randomized Design (CRD). The first factor is the addition of 250 ml (M1), 375 ml (m2), and 400 ml (M3) Virgin Cocanut Oil treatment. The second factor is the heating tim of 5 minutes (L1), 10 minutes (L2), and 15 minutes (L3). Observation variable consisted of yield, Specific gravity, and organoleptic test of aroma and colored. The result showed an average yield of 87.70-91.88%. The highest yield was found in the treatment of adding 400 ml Virgin Cocanut Oil and 15 minutes of heating time. The highest type of weight was found in the treatment of addition of 325 ml Virgin Cocanut Oil and 5 minutes heating time. Based on the organoleptic scent test, the everage penalist gives a like answer. Organoleptic colors of reudeuep herbal products is according to SNI number 06-23-2006.
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): Juni
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).
The Application of Anaerobic Plastic Media Biofilter for Removal of Ammonia and Oil and Grease in Slaughterhouse Wastewater Vera Viena; Suarni Suarni; Irda Yunita
Serambi Journal of Agricultural Technology Vol 3, No 1 (2021): Juni
Publisher : Universitas Serambi Mekkah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32672/sjat.v3i1.2984

Abstract

Slaughterhouse wastewater generally contains organic substances, fatty oils and ammonia which can cause pollution to the environment. This study aims to analyze the removal efficiency of ammonia, oil and grease and pH of the slaughterhouse wastewater from Banda Aceh using an anaerobic biofilter. The bioreactor was acclimatized for 30 days to form a biofilm layer before being used as a biofilter. The results showed a decrease in the oil and grease content and pH of the slaughterhouse wastewater after given 6 days contacted time. Ammonia parameter increased by 2.02%, while the efficiency of oil and grease and pH also increased by 96.667% and 30.927%, respectively. It can be concluded that the anaerobic plastic media biofilter has been able to reduce the oil grease content and pH of slaughterhouse below the quality standard, except for ammonia which exceeds the quality standard of Environmental Government Regulation no. 5 of 2014.
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)
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): Desember
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).
Innovation in Utilizing Pineapple Waste for Making Jam by Effect of Addition of Maizena Flour and Palm Sugar Mauliza Agustina; Salfauqi Nurman; Ruka Yulia
Serambi Journal of Agricultural Technology Vol 1, No 1 (2019): Juni
Publisher : Universitas Serambi Mekkah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32672/sjat.v1i1.1097

Abstract

The purpose of this study was to determine the effect of adding cornstarch and palm sugar to the quality of pineapple pulp and to determine the best treatment and variable influence on processing pineapple pulp. The variables used were addition of cornstarch (2%, 5% and 5%), with the addition of palm sugar (20%, 30% and 40%). While the parameters analyzed are moisture content, organoleptic test (color, aroma, taste, texture), topping and sugar content. The research data were processed using Factorial Completely Randomized Design (RAL) with 2 replications, data analysis with ANOVA and the Smallest Significant Difference Advanced Test (LSD). The best treatment in this study is the treatment of Z1G3 SNI quality requirements for pineapple pulp 3726-2008 in general the water content is max 20% with a moisture content value of 46.47%, organoleptic test color value 3.90 (somewhat like), aroma value 4.13 (likes), taste 4.37, texture 4.17 (likes), topical power of 4.04% and SNI max sugar content of 45% in the research produced 26.47% sugar content.
Identification Of Disease And Pathogen Attack Levels On Corn (Zea mays) In BPP Stabat Sri Rahayu Br Siregar
Serambi Journal of Agricultural Technology Vol 3, No 2 (2021): Desember
Publisher : Universitas Serambi Mekkah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32672/sjat.v3i2.3407

Abstract

Jagung juga merupakan tanaman yang multiguna dengan berbagai manfaat meliputi sebagai bahan pangan, pakan, dan bahan baku industri. Penyakit tanaman jagung dapat menyebabkan kerugian bagi petani. Biasanya penyakit-penyakit ini disebabkan oleh jamur, virus dan bakteri. Terdapat 5 jenis penyakit yang menyerang tanaman jagung di Balai Penyuluhan Pertanian Stabat. Penyakit-penyakit yang menyerang antara lain penyait bulai, penyakit hawar daun, penyakit karat daun, penyakit bercak daun dan penyakit layu stewart. Penyakit yang banyak menyerang tanaman jagung keseluruhan adalah penyakit bercak daun pada umur tanaman 70 Hst sejumlah 22 tanaman. Pada penyakit bulai terjadi sebanyak  4%, penyakit karat daun serangan sebanyak 4%, penyakit bercak daun sebanyak 11%, penyakit hawar daun sebanyak 6% dan penyakit layu stewart sebanyak 3% serangan. Intensitas serangan patogen yang tertinggi terjadi pada penyakit bercak daun dengan 11% dari skala yang telah tertera. Pengendalian yang dilakukan dilapangan antara lain pengendalian secara kimiawi dan pengendalian secara mekanik.
Macroscopic Diagnosis of Plant Diseases Caused by Pathogenic Microorganism Annisyah Nasution; Vivi Mardina; Sara Gustia Wibowo
Serambi Journal of Agricultural Technology Vol 3, No 1 (2021): Juni
Publisher : Universitas Serambi Mekkah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32672/sjat.v3i1.2774

Abstract

From a biological point of view, plant diseases are deviations from internal traits that cause plants to not be able to carry out normal growth activities. Plant diseases in the field can be identified based on signs and symptoms of diseases that appear. This study aims to determine how to diagnose macroscopically the symptoms of diseases that arise due to pathogenic microorganisms on plants. This research was conducted in 3 stages which included the location survey, observation, and primary data collection stages. The method for primary data collection is done by direct observation, namely direct observation of samples and documented. Data were analyzed using the formula to calculate the percentage and intensity of disease attacks on plants. The results obtained were as many as 3 plant species (Capsicum sp, Solanum escelentum, Oryza sativa) from 12 plants which were observed to be attacked by pathogenic microorganisms with a percentage amount (22,45 %, 58,97%, 9%). Obtain 4 types of pathogenic microorganisms that attack plants, namely Gemini virus that causes leaf curling in Capsicum sp plant, Pyricularia oryzae fungus which causes leaf blast in Oryza sativa plants, the fungus Alternaria solani causes dry spot and Rhizoctonia solani fungus which causes leaf blast in Oryza sativa plants, the fungus Alternaria solani causes leaf dry spot and Rhizoctonia solani fungi that cause fruit rot in Solanum escelentum.
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): Desember
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.

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