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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
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Search results for , issue "Vol 12, No 1 (2013)" : 5 Documents clear
SOYGHURT SHELF LIFE OF PROBIOTICS AS A FILLER CHOCOLATE PRALINE Raswen Efendi; Evy Rossi; Suherni Safitri Rangkuti
Jurnal Sagu Vol 12, No 1 (2013)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (52.28 KB) | DOI: 10.31258/sagu.v12i1.2064

Abstract

The purpose of the research was to determine the storage limits of soyghurtprobiotics as a filler chocolatepraline. The research was done by using Completely Randomized Design (CRD) with five treatments (0,1,2,3and 4) weeks and 3 replications. The data obtained were analyzed by ANOVAand continued with Tukeytest at5% level. Results showed that the storage time significantly affected the moisture content, total lactic acidbacteria and total lactic acid. Levels of proteinandfatwereanalyzedbeforestoragesoyghurtis equal to 4.40%and 2.65%. Results of this study showed that storage time soyghurt probiotic chocolate praline as filler effecton water content, total BAL, and total lactic acid. Storage time 4 weeks resulted soyghurt containingmoisture content (85.45%), total BAL (10.34 log cfu/ml), and total lactic acid (0.51%) is still suitable forconsumption.Key words: soyghurt, shelf life, chocolate praline, whey, lactic acid bacteria
PHYSICAL QUALITY OF BUFFALO MEAT MARINATED IN LIQUID SMOKE AND CITRIC ACID WITH DIFFERENT CONCENTRATION Endah Purnamasari; Rifni Putri; Jully Handoko
Jurnal Sagu Vol 12, No 1 (2013)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (48.983 KB) | DOI: 10.31258/sagu.v12i1.2060

Abstract

The purpose of this research was to evaluate the effect of combinated liquid smoke and citric acidwith different concentration on the physical quality namely pH value, cooking losses, water holding capacityand sensory characteristics. The method used in this research was Completely Randomized Design with 3 x 3factorial and three replications. The first factor was concentration of liquid smoke (0%, 1%, and 3%) and thesecond factor was citric acid (0%, 3% and 6%). The results indicated that buffalo meat sub merged in thecombinated liquid smoke and citric acid significantly affected (P<0,01) the pH value, water holding capacityand sensory characterictics but did not significantly (P>0.05) the cooking losses. Concentration ofcombinated liquid smoke 3% and citric acid 3% can increased water holding capacity, and soaling in theconcentration citric acid 6% gave the best sensory characteristics.Key words: buffalo meat, liquid smoke, citric acid.
STUDY ON THE QUALITY AND SELF LIFE OF SWEET BREAD MADE BY SUBTITUTION OF WHEAT FLOUR WITH LOKAL SAGO STARCH Usman Pato; Akhyar Ali; Evi Sribudiani; Dewi Librianti; Mukmin &#039;
Jurnal Sagu Vol 12, No 1 (2013)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (69.276 KB) | DOI: 10.31258/sagu.v12i1.2061

Abstract

The demand of Indonesia for wheat flour is predicted to increase by at least 6% every year. Meanwhile,Indonesia especially Riau Province has many kinds of food recourse viz. sago starch. The objective of thisstudy was to find out the best formulation in production of sweet bread made from wheat flour substitutedwith sago flour. Experimental study was conducted in Completely Randomized Design with six treatmentsand each treatment was done in three replications. Parameters observed were the contents of moisture, ash,and starch as well as leavening power, self life and organoleptic assessment of sweet bread. The dataobtained were analyzed by ANOVA and was continued with DNMRT test at 5% level. The organoleptic datawere analyzed by Friedman Test and data of gelatinous filament, flavor and rancidity were presented bydescriptive analysis. Results showed that substitution of wheat flour with sago starch significantly influencedmoisture and starch contents, leavening power and the organoleptic properties of sweet bread. However,substitution of sago starch did not affect ash content of sweet bread. In general, substitution up to 50% ofsago starch had met the Indonesian quality standard of sweet bread (SNI 01-3840-1995) except for lowleavening power. In addition, the self life of sweet bread in the treatment TM5 (wheat flour 50% and 50%sago starch) was similar to that of commercial sweet bread.Key words: sweet bread, sago starch, quality, self life
QUALITY EVALUATION OF RUBBER (Havea brasiliensis) SEED COOKING OIL Evy Rossi; Dewi Fortuna Ayu; Rudi Muslim
Jurnal Sagu Vol 12, No 1 (2013)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (59.314 KB) | DOI: 10.31258/sagu.v12i1.2062

Abstract

The purpose of this research was to conduct physical optimation of chemical properties of rubber seed oilthat could be used as edible oil. This research was conducted by using the Complete Random Block Designconsists of 4 treatments with 3 replications. The treatments were duration of smoking, respectively 12, 16, 20and 24 hours. The data obtained then be analyzed statistically by using ANOVA. The Results of study showedthat duration of smoking a real effect (P <0.05) on yield and water content of rubber seed oil yield, whereastreatment did not affect significantly (P> 0.05) on acid, iodine, and peroxide values of oil and oil color.Based on the results it can be concluded that the duration of smoking for12 to 24 hours make the quality ofrubber seed oil was that oil not feasible as the cooking oil.Key Words: rubber seed, cooking oil, chemical properties
ADDITION OF HONEY AND TIME FERMENTATION ON THE QUALITY OF RED BEAN FERMENTED MILK (Phaseolus vulgaris L.) Rahmayuni &#039;; Faizah Hamzah; Fifin Nofiyana
Jurnal Sagu Vol 12, No 1 (2013)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (562.568 KB) | DOI: 10.31258/sagu.v12i1.2063

Abstract

This research is to analyse influence of addition of honey and time fermentation on the quality of red beanfermented milk. A Complete Random Design with two factors and three replications was applied in this research.The first factor was addition of honey 5%, 10% and 15% and the second factor was time fermentation of 8 hour,10 hour and 12 hour. Data were analyzed using Analysis of Varian (ANOVA) and continued by using Duncan’sNew Multiple Range Test (DNMRT) the level 5%. The result show that the addition of honey and time fermentationhad no significant interaction. Addition of honey and time fermentation significantly effects the pH and total acidtitration, but had no significant effect on the organoleptic parameters.Key words: red bean, honey, time fermentatin, milk fermentation

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