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Shanti Fitriani
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Fakultas Pertanian Universitas Riau Kampus Bina Widya Km. 12 Simpang Baru Pekanbaru, 28293
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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 11, No 1 (2012)" : 5 Documents clear
IDENTIFIKASI GEJALA DAN PENYEBAB PENYAKIT BUAH JERUK IMPOR DIPENYIMPANAN DI KOTA PEKANBARU Yetti Elfina; Muhammad Ali; Siti Maysaroh
Jurnal Sagu Vol 11, No 1 (2012)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (227.814 KB) | DOI: 10.31258/sagu.v11i1.1422

Abstract

Citrus production in Riau have been in inadequate to meet the people's consumptionin terms ofboth quality and quantity. This presents an influx of imported fruits, including oranges in Riau. The entryof imported fruit can carry pathogens that can degrade the quality of these fruits. Research was conductedin the Laboratory of Plant Diseases of Agricultural Faculty of Riau University of from June to August2011. Purpose of this study was to identify the symptoms and causes disease in citrus fruit imports duringpost harvest in Pekanbaru. Research conducted using survey method with the determination of marketsamples are purposive sampling. Of the mind that a disease affecting citrus fruit imports in the cityPekanbaru in the supermarket is Anthracnose disease caused by Colletotrichum sp, Aspergillus rot causedby Aspergillus sp, Fusarium rot caused by Fusarium sp and Alternaria fruit rot caused by Alternaria sp.In traditional markets is a disease and rot Anthracnose disease Aspergillus.
EVALUASI MUTU DAN DAYA SIMPAN ROTI MANIS YANG DIBUAT MELALUI SUBSTITUSI TEPUNG TERIGU DENGAN PATI SAGU DAN MOCAF Usman Pato; Fajar Restuhadi; Akhyar Ali; Rahmawati Ulfah; Mukmin '
Jurnal Sagu Vol 11, No 1 (2012)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (211.812 KB) | DOI: 10.31258/sagu.v11i1.1423

Abstract

Sago starch has been long used as a staple food for making traditional foods such askapurung, pepeda, sagu bakar etc. especially for people living in the eastern part of Indonesia.Nowadays there is also a novel flour called Mocaf (Modified cassava flour) made from cassava. Thepurpose of the present study was to find out the best formulation in production of sweet bread madefrom wheat flour substituted with sago starch and Mocaf. The research was done by using CompletelyRandomized Design with six treatments. Parameters observed were contents of moisture, ash, andstarch as well as leavening power of dough, gelatinous filament, self life and organoleptic assessmentof sweet bread. The data obtained were analyzed by ANOVA and was continued with DNMRT test at5% level. Meanwhile the organoleptic data were analyzed by Friedman Test and data of gelatinousfilament, flavor and rancidity were presented by descriptive analysis. Results showed that substitutionof sago starch and mocaf significantly affected the contents of moisture, ash and starch as well asleavening power of dough, however they did not influence the organoleptic assessment of sweet bread.The treatment of TSM3 was the best substitution formula which produced sweet bread that meets theIndonesian quality standard of sweet bread (SNI 01-3840-1995). The self life of sweet bread in thetreatment TSM3 (wheat flour 70%, 15% sago starch and 15% mocaf) and commercial sweet breadwas the same.
PEMANFAATAN STEARIN DALAM PROSES PEMBUATAN SABUN MANDI PADAT Vonny Indah Sari
Jurnal Sagu Vol 11, No 1 (2012)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (141.88 KB) | DOI: 10.31258/sagu.v11i1.1419

Abstract

In the crystallization process for manufacturing of cooking oil, there are two products will beproduced, namely liquid phase (cooking oil) and solid phase (stearine). In general stearin produced fromMini Plant Polytechnic Kampar usually just put the sector in a vessel and allowed to stand in an infinitetime, resulted in a bad odor of cracking oil. This study aim to produce a solid soap with compose anappropriate stearin, and meet criteria of SNI 06-3532-1994 on soaps. Parameters determined were thepercentage of stearin, the water content, the number of Alkali-free as NaOH, the amount of fatty acid,free fatty acid and mineral oil. The results show that solid soap was relatively good quality and met theISO, standard which is composed up to 15% of stearine. The solid soap also contained saturated fattyacid of less than 70%, moisture content of 14%, saturated fatty acid content of 54.34%, the alkali contentof 0.03%, FFA levels of 0.33% and no mineral oil found.
KAJIAN PEMANFAATAN BIOMASSA LIMBAH INDUSTRI MINYAK PICUNG (Pangium Edule Reinw) UNTUK BIOBRIKET SUMBER ENERGI ALTERNATIF DI DESA PULAU PICUNG, KAMPAR Akhyar Ali; Dewi Fortuna Ayu; Fajar Restuhadi
Jurnal Sagu Vol 11, No 1 (2012)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (302.583 KB) | DOI: 10.31258/sagu.v11i1.1420

Abstract

Seed of picung (Pangium edule Reinw) contains 70 % kernel (weight) and 40 % husk (weight). Itsnucleus’s seeds contain 21-27 % oils that can be extracted. More than its 70 % component is an oil cake.The huge amount of oil cake can be used as a solid fuel such as Biomass Briket (Baiobriket). Biobriket hasweight 23,046 gram,long 3,469 cm, wide 2,804 cm and high 2,277 cm. Biobriket picung is produced bymanual process inlet dry materials that is pushed and pressed by hydroulic press. The pressing processproduces solid materials that will be piece into specific size. Picung oil cakes have a weakness as a solidfuel. It has no high heating value and its physic characteristic that has low binder. To increasing heatingvalue, glycerol is added. Because glycerol has a heating value equal to 1353 kcal/ kg. Glycerol can beused as an alternative heating resource. Binding problems can be solved by adding tapioca. Optimumadding of tapioca is not more than 5%. The final step of this research is found the comparison of qualitybetween optimal biobriket picung oil cake. This research used central composit design. The first factorwas quantity of glycerol (X1) and the second factor was quantity of tapioca (X2). Picung oil cake usedwas 200 gram. First factor’s range was between 1 – 5,5 % weight of oil seed or at 1,76-9,69 ml (densityglycerol was 1,13 g/ml). The seconds factor range was 1 – 5 % weight of oil cake or at 2-10 gram.Optimation response used was heating value (Y). Analysis with response surface method shows thataddition of glycerol had a positive influence to the heating value of biobriket with desirability 94 %. Theoptimum value for heating calor biobriket was 6243,62 kcal/kg.
UJI BEBERAPA KONSENTRASI EKSTRAK DAUN MIMBA (AZADIRACHTA INDICA A. JUSS.) UNTUK PENGENDALIAN PENYAKIT ANTRAKNOSA YANG DISEBABKAN JAMUR COLLETOTRICHUM CAPSISI PADA BUAH CABAI MERAH PASCA-PANEN Muhammad Ali; Yunel Venita; Benny Rahman
Jurnal Sagu Vol 11, No 1 (2012)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (239.186 KB) | DOI: 10.31258/sagu.v11i1.1421

Abstract

The objective of this research is to study the effect of some concentrations of neem leaves extractin controlling anthracnose disease on post-harvested red chilli fruits. A research has been conductedexperimentally using a Completely Randomized Design, consisting of 6 treatments and 5 replications. Thetreatments are 6 concentrations of neem leaves extract : 0%=M0, 1%=M1, 5%=M2, 10%=M3, 15%= M4and 20%=M. Result of the research indicated that the concentration of neem leaves extract gave differenteffect in controlling anthracnose disease of the red chilli fruits. The concentration of neem leaves extractat 15% and 20% gave a better effect in controlling anthracnose disease of post-harvested red chilli fruits,which resulted in a smaller diameter of in-vitro fungi colony growth, a longer incubation period of thedisease and a lower incidence of the disease.

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