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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 12, No 2 (2013)" : 5 Documents clear
UTILIZATION OF CASSAVA PEEL FLOUR FOR PRODUCING SAGO INSTANT NOODLES Ucok Wandi Siagian; Vonny Setiaries Johan; Usman Pato
Jurnal Sagu Vol 12, No 2 (2013)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (52.081 KB) | DOI: 10.31258/sagu.v12i2.2069

Abstract

The objective of this research was to find best formulation for making instant noodle from cassava peel flourand sago starch. This study was conducted using Complete Random Design with three repetitions and sixtreatments namely, SK0 (100% sago starch), SK1 (95% sago starch and 5% cassava peel flour), SK2 (90%sago starch and 10% cassava peel flour), SK3 (85% sago starch and 15% cassava peel flour), SK4 (80%sago starch and 20% cassava peel flour), and SK5 (75% sago starch and 25% cassava peel flour). Dataanalyzed using ANOVA (Analysis of Variance) and further analyzed with DNMRT . The results showed thataddition of cassava feel flour significantly affected the moisture content before and after frying, proteincontent, acid value and intactness, but did not significantly influence rehydration time. The best formulationwas SK5 (75% sago starch and 25% cassava peel flour) with moisture content before and after frying 9.12 %and 7.12% respectively, protein content 6.14%, acid number 0.03%, intactness 94.93% and rehydration time4.23 minutes.Key words: instant noodle, cassava peel flour, sago starch
INFLUENCE OF TEMPERATURE AND A LONG TIME DRAINING TO QUALITY CANDY OF DRY JAHE (Zingiber officinale Rosc.) AND INGGREDIENT OF ANTIOXIDANT Shanti Fitriani; Akhyar Ali; Widiastuti '
Jurnal Sagu Vol 12, No 2 (2013)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (57.515 KB) | DOI: 10.31258/sagu.v12i2.2065

Abstract

The effects of different drying temperatures (40 C, 50 C and 60 C) and drying times (3, 4, 5 and 6 hours) onthe production of dried sweetened ginger and content of its antioxidant had been studied. The purpose of thisresearch was to find out the drying time and temperature with the best quality and minimal losses ofantioxidant content. It was also to know the panelists acceptance of this product. A completely RandomizedDesign was used in this research which take places at Agricultural Product and Food Chemistry Laboratory,Riau University and Organic Chemistry, Bandung Institute of Technology. The results show that the differentdrying temperatures and times significantly affected the water and sucrose content, but did not significantlyinfluence the ash contents. The gingerol content was almost not detected in the final product. Combinationdrying temperature 50 o C and drying time 3 hours exhibited the best panelists acceptance, and combinationof 50 o C with 4 hours drying showed the best quality of dried sweetened ginger that met the SNI 01-04443-1998 (water content 37,499%, ash content 2,756% and sucrose 36,133%).Key words: Zingiber officinale, temperature, long time draining, quality, antioxidant
ADDITION OF COCONUT SUGAR AND TIME OF FERMENTATION ON QUALITY OF RED BEANS MILK FERMENTED (Phaseolus vulgaris L. Noviar Harun; Rahmayuni '; Yucha Eklesia Sitepu
Jurnal Sagu Vol 12, No 2 (2013)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (77.462 KB) | DOI: 10.31258/sagu.v12i2.2066

Abstract

The aim of the research was to determine the effect of coconut sugar, time length of fermentations and theirinteraction on the qualities of the red beans (Phaseolus vulgaris L.) fermented milk. The design of theexperiment was faktorial 3x3 and arranged by the Randomized Complete Design (RCD) with threereplications. The first faktor was coconut sugar content (3, 6 and 9)%. The second factor was times of thefermentation (16, 18 and 20) hours. The result showed the adding of coconut sugar content and time lengthof fermentations affected on pH and total titrated acid. The interaction between coconut sugar content andtime length of fermentations was not affected to pH, total titrated acid, total lactid acid bacteria and proteincontent. It was concluded that the best quality of red beans (Phaseolus vulgaris L.) fermented milk was onthe 9% of coconut sugar content and 16 hours fermentation (G3T1).Key words: coconut sugar concentration, fermentation duration, red beans and milk fermented.
TEXTURE IMPROVEMENT OF INSTANT TIMPHAN BY LIQUID MODIFICATION OF TIMPHAN DOUGH, GELATINIZATION LEVEL, AND FREEZING TREATMENTS Dewi Yunita; Nida El Husna; Rinelda '
Jurnal Sagu Vol 12, No 2 (2013)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (97.673 KB) | DOI: 10.31258/sagu.v12i2.2067

Abstract

Timphan is one of Acehness traditional cakes made from glutinous rice flour and wrapped in banana leaves.It has a short shelf life about 2-3 days. Instanisation of this product could extent the shelf life. This researchwas conducted to improvethe texture of instant timphan through liquid modification of timphan dough, levelof gelatinization and freezing treatments. The instant timphan was then examined by physical, chemical, andsensoryanalysis. The best treatment of instant timphan was found with combination between 1:1 ratio ofgrated coconut and water, 20 minutes steaming and be frozen and this instant timphanhas characteristics asfollows 27.5 minutes of cooking time, 4.33% of cooking loss, and 108.68 g/mm of hardness of timphantexture. According to proximate analysis, this product has 40.10% of water content,26.42% of starch content,3.68% of protein content, 2.87% of fat content, and 0.26% of ash content.Key words: Instant timphan, liquid modification, level of gelatinization, freezing treatment.
MEDIUM CHAIN FATTY ACIDS (MCFA) PROFILE AND CHEMICAL PROPERTIES OF COCONUT OILS (VIRGIN COCONUT OIL/VCO, SIMPLAH OIL, PLIEK U OIL, KLENTIK OIL, AND COPRA OIL) COMPARE TO PALM OIL Normalina Arpi
Jurnal Sagu Vol 12, No 2 (2013)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (208.206 KB) | DOI: 10.31258/sagu.v12i2.2068

Abstract

Medium Chain Triglyceride or Medium Chain Triacylglycerol (MCT) is triglyceride (triacylglycerol) thatcontains medium chain fatty acids C6:0 - C12:0, therefore is also known as Medium Chain Fatty Acid(MCFA). The type and amount MCFA of an oil are affected by the source, technique, and conditions toextract the oil. MCFA increasingly play important roles in terms of food processing technology,pharmacology, and clinical nutrition. The purpose of this study was to determine and compare the profile ofMCFA and chemical properties of coconut oil (VCO, simplah oil, pliek u oil, klentik oil, oil from copra) andpalm oil. The observed parameters were the type and amount of fatty acids, moisture content, free fatty acid,peroxide and iodine number. The results showed that the MCFA profiles of various coconut oil is almostsimilar, although the manufacturing process is different, however the profiles different from that of palm oilwhich the MCFA were not undetected. Coconut oil (VCO, simplah oil, pliek u oil, and klentik oil) containfatty acids of C6:0-C18:1, and klentik oil also contains C18: 2. From all types of the coconut oils used, thetotal content of MCFA (C6 + C8) ranged from 9.89-10.99%, fatty acids C6 + C8 + C10 were 17.94-20.21%,and total content of MCFA (C6 + C8 + C10 + C12) ranged between 54.91 in pliek u oil and the highest61.68% in the VCO. All types of coconut oil used in this study have met the SNI (01-2904-1992) and for palmoil, SNI (01-2901-1992). The best quality of oils obtained from the VCO V1 with levels of water 0.20%, freefatty acid (FFA) 0.22%, iodine number of 8.17%, and peroxide number of 0.96 mg O2 / g sample.Key words: MCT or MCFA, coconut oil, VCO, simplah oil, pliek u oil, klentik oil, copra oil, palm oil

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