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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 6 Documents
 1 
Search results for , issue "Vol 11, No 2 (2012)" : 6 Documents clear
PENGGUNAAN LILIN UNTUK MEMPERPANJANG UMUR SIMPAN BUAH NAGA MERAH (Hylocereus polyrhizus) Noviar Harun; Raswen Efendi; Saddam Husein Hasibuan
Jurnal Sagu Vol 11, No 2 (2012)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (178.63 KB) | DOI: 10.31258/sagu.v11i2.1427

Abstract

The aim of this study was to determine the effect of variaus concentration of wax emulsion onthe shelf life of red dragon fruit (Hylocereus polyrhizus). This study was done at the Laboratory ofAnalysis of Agricultural Products, Faculty of Agriculture, University of Riau. The design used in thestudy was completely randomized design (CRD) with 5 treatments and 4 replications. Treatments wereperformed during the study were L1: No wax emulsion; L2: Application of 2% wax emulsion; L3:Application of 4% wax emulsion; L4: Application of 6% wax emulsion; L5: Application of 8% waxemulsion. The data formed were statistically analyzed with analysis of variance. Parameter absorvedwere total dissolved solid, weight shrinkage, respiration rate and organoleptic tests including skinand flesh colors, flavor and aroma. Use of wax emulsion significantly affected the weight, moisturecontent, textue, flash and skin colors and teste, but did not significantly influence the dissolved totalsolid, respiration rate, and aroma of rad dragon fruit. The best treatment found when 6% of waxemulsion applied.Key words: dragon fruit, wax, combined
POTENSI BIJI NANGKA DAN BIJI SAGA SEBAGAI BAHAN BAKU PEMBUATAN TEMPE KOMPLEMENTASI Mardina '; Yusmarini '; Rudianda Sulaeman
Jurnal Sagu Vol 11, No 2 (2012)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (170.292 KB) | DOI: 10.31258/sagu.v11i2.1428

Abstract

This study aims to evaluate the quality of tempeh complementation from jackfruit seeds and saga.This research carried out experiments using Complete Randomized Design (CRD) to six treatment that is:NS0 (100% soy as a control); NS1 (90 jackfruit seeds : 10 saga); NS2 (80 jackfruit seeds : 20 saga); NS3(70 jackfruit seeds : 30 saga); NS4 (60 jackfruit seeds : 40 saga) and NS5 (50 jackfruit seeds : 50 saga).The results showed that the complementation of jackfruit seeds and saga significantly affect the moisturecontent, ash content, protein content, fat content, color, aroma, taste and overall assessment and theyhave been conformed tempeh ISO standards, except fat content. Jackfruit seeds and saga complementationNS4 (60 jackfruit seeds : 40 saga) will produce a better tempeh with moisture content 61.53%, ash content0.93%, protein content 28.87%, fat content 5.98%, white color, less-typical tempeh aroma, tastes a goodand overall assessment is less preferred by the panelists.Key words : Jackfruit seeds, saga, tempeh, fermentation, Rhizopus sp.
PEMBUATAN MI KERING DENGAN PENGGUNAAN TEPUNG LABU TANAH (Cucurbita moschata) Dewi Yunita; Yanti Meldasari Lubis; Nurakmal '
Jurnal Sagu Vol 11, No 2 (2012)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (464.228 KB) | DOI: 10.31258/sagu.v11i2.1424

Abstract

This reseach purpose was to produce dried noodles by addition of pumpkin flour. The bestcombination of wheat flour and pumpkin flour with the best percentage of sodium tripoliphospate cannot only used for food diversification but also to replace the use of methanyl yellow as a colouringagent. This research was conducted using Randomized Block Design with two factors. The first factorwas the ratio between wheat and pumpkin flour (T) which consisted of three levels (T1 = 90:10, T2 =80:20, and T3 = 70:30) and the second factor was the percentage of sodium tripoliphosphate (K)which also consisted of three levels (K1 = 0.1%, K2 = 0.2%, and K3 = 0.3%).The best treatment wasshown in dried noodles with 20% of pumpkin flour and 0.2% of sodium tripoliphospate addition. Thisproduct has following physical characteristics: firmness (2585.57 g/cm3), stickiness (98.5 g/cm3),elasticity (0.52 g/cm3), cooking time (4.67 minutes), cooking loss (6.87%), and rehydration weight(219.62%). According the chemical analysis, this product has 9.85% of protein content, 2.44% of fatcontent, 2.20% of ash content, and 0.26 mg/100 ml of β-carotene rate.
POTENSI BIJI NANGKA DAN BIJI SAGA SEBAGAI BAHAN BAKU PEMBUATAN TEMPE KOMPLEMENTASI Mardina '; Yusmarini '; Rudianda Sulaeman
Jurnal Sagu Vol 11, No 2 (2012)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (170.292 KB) | DOI: 10.31258/sagu.v11i2.1429

Abstract

This study aims to evaluate the quality of tempeh complementation from jackfruit seeds and saga.This research carried out experiments using Complete Randomized Design (CRD) to six treatment that is:NS0 (100% soy as a control); NS1 (90 jackfruit seeds : 10 saga); NS2 (80 jackfruit seeds : 20 saga); NS3(70 jackfruit seeds : 30 saga); NS4 (60 jackfruit seeds : 40 saga) and NS5 (50 jackfruit seeds : 50 saga).The results showed that the complementation of jackfruit seeds and saga significantly affect the moisturecontent, ash content, protein content, fat content, color, aroma, taste and overall assessment and theyhave been conformed tempeh ISO standards, except fat content. Jackfruit seeds and saga complementationNS4 (60 jackfruit seeds : 40 saga) will produce a better tempeh with moisture content 61.53%, ash content0.93%, protein content 28.87%, fat content 5.98%, white color, less-typical tempeh aroma, tastes a goodand overall assessment is less preferred by the panelists.Key words : Jackfruit seeds, saga, tempeh, fermentation, Rhizopus sp.
UJI BEBERAPA KONSENTRASI EKSTRAK BUAH MENGKUDU (Morinda citrifolia L.) TERHADAP PENYAKIT ANTRAKNOSA YANG DISEBABKAN OLEH JAMUR COLLETOTRICHUM CAPSICI PADA BUAH CABAI MERAH PASCAPANEN Muhammad Ali; Fifi Puspita; Molehet M. Siburian
Jurnal Sagu Vol 11, No 2 (2012)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (232.483 KB) | DOI: 10.31258/sagu.v11i2.1425

Abstract

A research has been conducted to study the effect of some concentrations of Noni (Morindacitrifolia L.) fruit extract in controlling anthracnose disease, caused by Colletorichum capsici on thepost-harvested red chilli fruits. The research has been conducted experimentally using a CompletelyRandomized Design consisting of 5 treatments and 4 replications. The treatments are someconcentrations of noni fruit extract : 0%=Mo, 5%=M1,10%=M2,15%=M3 and 20%=M4. Result of theresearch indicated that the concentration of noni fruit extract gave a significantly different effect incontrolling anthracnose disease on post-harvested red chilli fruits. The concentration of noni fruit extractat 20% showed a better effect in controlling anthracnose disease on post-harvested red chilli fruits whichresulted in a smaller in-vitro colony growth of the causal fungal pathogen, a longer incubation period ofthe disease and a lower disease intensity.
SUBSTITUSI TEPUNG TERIGU DENGAN PATI SAGU DALAM PROSES PEMBUATAN CAKE Rahmayuni '; Usman Pato; Vonny Setiaries Johan; M. Atep Solihin
Jurnal Sagu Vol 11, No 2 (2012)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (173.191 KB) | DOI: 10.31258/sagu.v11i2.1426

Abstract

The purpose of this study were to determine the effect of substitution of wheat flour with sagostarch on the quality of cake and to obtain the best formulation of making cake. Completelyrandomized design (CRD) was use in this study, which consists of five treatments, each treatmentperformed three replications to obtain 15 units of the experiment. The treatments used were: ST1:wheat flour 80 % and sago starch 20%, ST2: wheat flour 60% and sago starch 40%, ST3: wheat flour40% and sago starch 80%, ST4: wheat flour 20% and sago starch 80%, ST5: wheat flour 0% sagostarch 100%. The results showed that the variation of substitution of wheat flour with sago starchsignificant affected the levels of protein, carbohydrates, aroma, color, flavor, texture, and overallassesment, but did not significant influence the levels of water. The best treatment was ST1 (wheatflour substituted with 20% sago starch) with moisture content of 14.61%, protein 9.01%,carbohydrate 12.76% and evaluating the overall sensory evaluation was liked by panelist.

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