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Shanti Fitriani
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Sagu
Published by Universitas Riau
ISSN : 14424424     EISSN : 27164365     DOI : http://dx.doi.org/10.31258/sagu
Core Subject : Science, Agriculture, Social, Engineering,
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Decision Sciences, Operations Research & Management Environmental Science Industrial & Manufacturing Engineering
(SAGU) Agricultural Science and Technology Journal merupakan jurnal ilmiah dalam bidang ilmu dan teknologi pertanian yang diterbitkan oleh Fakultas Pertanian Universitas Riau, Pekanbaru. Jurnal ini diterbitkan dua kali dalam satu tahun yaitu pada bulan Maret dan September
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Pertanian dan Biologi (Lain-Lain)
Articles 5 Documents
 1 
Search results for , issue "Vol 10, No 02 (2011)" : 5 Documents clear
KARAKTERISTIK TEH HERBAL RAMBUT JAGUNG (Zea mays) DENGAN PERLAKUAN LAMA PELAYUAN DAN LAMA PENGERINGAN Noviar Harun; Evy Rossi; Meiyanni Adawiyah
Jurnal Sagu Vol 10, No 02 (2011)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (3718.113 KB) | DOI: 10.31258/sagu.v10i02.1444

Abstract

Corn has not been used optimally, given that corn is the crop that can not be directlyconsumed. Withering and drying is a treatment process is usually done on herbal tea. This studyaims to look at long interaction length withering and drying of different herbal teas to the qualityof corn. This study was done at the Laboratory of Analysis and Processing of AgriculturalProducts Agricultural Faculty of Agricultural and Food Chemistry Laboratory of the Faculty ofFisheries University of Riau. The research was carried out experimentally using CompleteRandomized Design factorial pattern. The first factor is the length of the second factor is thewithering and drying time. Each of these factors consists of three stage with three replications inorder to obtain 27 combinations of samples. The results showed a long withering and drying timesignificantly affect the water content, crude fiber, and organoleptic assessment. Old differenceswithering and drying effect is not real time on ash content of corn produced. Coliform bacteriafound 3cfu/ml and do not exceed the specified SNI.Key words: corn, withering and drying, hair herbal tea corn
MINI REVIEW SENYAWA POLIFENOL PADA KOPI : PENGARUH PENGOLAHAN, METABOLISME DAN HUBUNGANNYA DENGAN KESEHATAN Yusmarini '
Jurnal Sagu Vol 10, No 02 (2011)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (5957.187 KB) | DOI: 10.31258/sagu.v10i02.1445

Abstract

Coffe is one of the main resources of polifenol compound, especially chlorogenat acidwhich is known have the capacity as antioxidant. There are the changes of chlorogenat acidduring processing, preparation and digestion by in vitro and in vivo which is have an impact toits availability and power. Coffe consumption reported can decrease blood rate on mice butincrease the total of plasma homocystein on humans. The high homocystein concentration inblood is one of the risk factor for degenerative diseases. Advanced researchs need to support thestatements.
PEMBUATAN BERAS TIRUAN DARI PATI SAGU HMT (HEAT MOISTURE TREATMENT) DENGAN PENAMBAHAN TEPUNG KACANG HIJAU (Vigna radiata) Shanti Fitriani; Rahmayuni '; Indra Eka Putra
Jurnal Sagu Vol 10, No 02 (2011)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (3679.58 KB) | DOI: 10.31258/sagu.v10i02.1446

Abstract

Natural sago starch in general still have weaknesses that have a high gelatinizationproperties. At the time of ripening of natural sago starch had gelatinization so sticky duringcooking. HMT treatment (Heat Moisture Treatment) aims to reduce the level of sago starchgelatinization during cooking, so it is not sticky when cooked. Green beans are rich in proteinand รข-carotene was added to support the value of artificial nutrition in rice. This study aims todetermine the value of some quality parameters of artificial rice of HMT sago starch with theaddition of green beans flour. Research experiments were conducted using CompletelyRandomized Design (CRD). The measuring parameters are: rice moisture content, ash content,starch content, amylose content and protein content, also organoleptic assessment include thecolor, flavor, aroma, texture and overall acceptance. Result showed there is significant effect onash content, starch content, amylase content, protein content and organoleptic assessment oncolor. But there is no significant effect on moisture content and organoleptic assessment onaroma, flavor, texture, and overall acceptance.Key words: sago, Heat Moisture Treatment, artificial rice, green beans.
EVALUASI MUTU DAN DAYA SIMPAN ROTI MANIS YANG DIBUAT MELALUI SUBSTITUSI TEPUNG TERIGU DENGAN MOCAF Usman Pato; Evy Rossi; Rizqi Yanra; Dan Mukmin
Jurnal Sagu Vol 10, No 02 (2011)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (5595.715 KB) | DOI: 10.31258/sagu.v10i02.1442

Abstract

The demand of Indonesia for wheat flour is predicted to increase by at least 6% every year. Theobjective of this study was to find out the best formulation in production of sweet bread made from wheatflour substituted with Mocaf (Modified Cassava Flour). Each treatment of the research was conducted inthree replications. Parameters observed were contents of moisture, ash, and sucrose as well as leaveningpower, self life and organoleptic assessment of sweet bread. The data obtained were analyzed by ANOVAand was continued with DNMRT test at 5% level. Meanwhile the organoleptic data were analyzed byFriedman Test and data of gelatinous filament, flavor and rancidity were presented by descriptiveanalysis. Results showed that substitution of mocaf significantly influenced the levels of ash and sugar,leavening power and the organoleptic assessment of sweet bread. In general, substitution of 30% mocafhad met the Indonesian quality standard of sweet bread (SNI 01-3840-1995). In addition, the self life ofsweet bread in the treatment TM3 (wheat flour 70% and 30% mocaf) was similar to that of commercialsweet bread.Key words: sweet bread, mocaf, quality, substitution
KAJIAN SUHU DAN LAMA PENGERINGAN TERHADAP KUALITAS ORGANOLEPTIK TEH HERBAL ROSELLA (Hibiscus sabdariffa Linn) Evi Sribudiani; A.K. Parlindungan; Volliadi '
Jurnal Sagu Vol 10, No 02 (2011)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (4228.593 KB) | DOI: 10.31258/sagu.v10i02.1443

Abstract

Rosella plants (Hibiscus sabdariffa Linn) is a source of very complex chemicalcomponents, especially in the petals. In addition, rosella flower petals is also one commodityeasily damaged, because the rosella flower petals have a fairly high water content of 86.2%.Therefore it is necessary for handling the effort to prevent such damage on dried rosella flowerpetals. The purpose of this study to look at the effects of temperature and duration of differentdrying of the organoleptic quality of herbal tea rosella (Hibiscus sabdariffa Linn.) The results ofthis study indicate that differences in temperature and drying time significantly influenced theresulting water content. The best treatment is A4 (drying at a temperature of 950C with a timeof drying for 3 hours) with a water content of 6.528%. In the organoleptic test 3.61 panelists forcolor, aroma of 3.05, and a sense of 3.22. Overall assessment of the A1-A4 shows the treatmentreceived by the panelists.Key words: rosella, drying temperature, drying time

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