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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 13, No 1 (2014)" : 5 Documents clear
KONVERSI TEPUNG SAGU MENJADI SIRUP GLUKOSA DENGAN MENGGUNAKAN KATALIS ASAM KLORIDAv Edi Sutanto; Yusnimar Sahan; Deby Octavia
Jurnal Sagu Vol 13, No 1 (2014)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (213.935 KB) | DOI: 10.31258/sagu.v13i1.2132

Abstract

Sago is one of carbohydrates potential resource for foods and raw materials in industries. Sago can beconverted to a glucose syrup by using HCl 0,5N as a catalyst. The purpose of this research is make glucosesyrup with the process of hydrolysis of sago flour and determining the influence of temperature, volume theaddition of acid and hydrolysis time on reducing sugar concentration of syrup produced. In order to get thehighest of glucose concentration in these syrup, in this research sago hydrolysis process have been doneunder variation of the volume acid (10, 15 and 20 ml), the hydrolysis temperatures (105, 115 and 125 o C) andthe hydrolysis time (15, 30 and 45 minutes). The glucose syrup were analyzed, such as water content by SNI08-7070-2005 and glucose content by the Nelson-Somogyi method. Based on the result, the highest ofglucose content in this syrup is 67.7% under condition the addition of 0.5 N HCl volume by 15 ml, hydrolysistime 30 minutes and temperature of 125 o C. The resulting glucose syrup meets the standard based on SNI 01-2978-1992 namely glucose concentration of more than 30% and a water content of less than 20%.Key words: glucose, glucose syrup, hydrolysis, HCl, sago starch
ANALISIS RANTAI NILAI AGROINDUSTRI SUSU BUBUK KEDELAI (Studi Kasus Industri Sumber Gizi Nabati dan Melilea di Kota Pekanbaru) Hedron Asfira Monzery; Shorea Khaswarina; Novia Dewi
Jurnal Sagu Vol 13, No 1 (2014)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1271.875 KB) | DOI: 10.31258/sagu.v13i1.2133

Abstract

The objective of study was to analyse value chains and marketing margins from Sumber Gizi Nabati (SGN)and Melilea soybean milk agro-industries. This study was conducted from Februari until Maret 2013. Datacollected were those of primary and secondary data. The methods of study used case studies, while thedetermination of the population is conducted by survey method. The data obtained was analyzed usingdescriptive method, scoring in each indicators, multiple regresi analysis and then analysis of the marketingmargins. Most of respondents drawn from incidental consumersof soybean milk powder with number ofsample from SGN 30 people and Melilea 30 people.The result of this study; the value chain showed thatthere are two activities in a company, the primary activity and the support activity; margin analysis showedthat marketing margin of SGN industry greater than Melilea.Key words : Soybean Milk, Value Chain, Consument
PENGARUH PERBANDINGAN PELARUT ETANOL-AIR TERHADAP KADAR TANIN PADA SOKLETASI DAUN GAMBIR (Uncaria gambir Roxb) Rozanna Sri Irianty; Silvia Reni Yenti
Jurnal Sagu Vol 13, No 1 (2014)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1500.112 KB) | DOI: 10.31258/sagu.v13i1.2129

Abstract

The sale value is measured from tanin levels. Gambier that was produced by society by soaking with waterlevels tanin 37.25 ppm. Sokletasi extraction method give extracts yield higher because of the warming isexpected to improve the solubility of the extract so that obtained extract higher. Tannins are a class ofcompounds which belong to the class of polyphenols that can be found in almost all types of geen plants. Thisstudy did sokletasi gambier leaves with water ethanol solvent composition variation 1;1, 1;2, 1;4 to obtainan extract gambier with tanin highest levels. Treatment includes draining the leaves of gambier , ginding,sifting, sokletasi and evaporation. Subsequently, 5 ml of the filtrate of yield was added FeCl3 to qualitativeanalysis, the rest is evaporated to obtain gambier extract and for quantitative analysis using UV-visspectrophotometer. The results yield the largest gambier leaves extract on ethanol-water 1:2 at 63.7% andthe highest levels of tannins in ethanol-water 1:4 solvent at 94.75 ppm.Key words: gambier leaves, sokletasi, tannins.
IDENTIFIKASI BAKTERI ASAM LAKTAT INDIGENOUS DARI BELIMBING WULUH (Averrhoa bilimbi L.) Murna Muzaifa
Jurnal Sagu Vol 13, No 1 (2014)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (48.529 KB) | DOI: 10.31258/sagu.v13i1.2130

Abstract

The objective of this study was to identify indigenous lactic acid bacteria from bilimbi. Seven isolates wereselected from bilimbi. Isolates were identified by morphological and biochemical characterictics and theirability to ferment carbohydrates. Three species of lactic acid bacteria from bilimbi were identified, asEnterococcus faecalis, Lactococcus lactis subsp. lactis and Lactobacillus plantarum.Key words: bilimbi, isolate, identification, indigenous, lactic acid bacteria
RASIO LIDAH BUAYA DAN RUMPUT LAUT TERHADAP MUTU PERMEN JELLY Fina Fitrina; Akhyar Ali; Shanti Fitriani
Jurnal Sagu Vol 13, No 1 (2014)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (55.671 KB) | DOI: 10.31258/sagu.v13i1.2131

Abstract

Jelly candy is one from of diversification of products aloe vera and seaweed. This study aims to get the right ratiobetween aloe vera and seaweed to produce jelly candies with good quality. Parameters observed in this studymoisture content, ash content, pH, reducing sugar content, crude fiber content and organoleptic testing the level ofpreference panelist on candy jelly with aloe vera and the ratio of seaweed. The study was conducted using acompletely randomized design with 3 (three) replications consisting of 5 (five) treatments are:LR1 (aloe vera 90% :10% seaweed), LR2 (aloe vera 80% : 20% seaweed), LR3 (aloe vera 70% : 30% seaweed), LR4 (aloe vera 60% :40% seaweed), and LR5 (aloe vera 50% : 50% seaweed). The result of analysis showed that the ratio of aloe veraand seaweed significantly effect on moisture content, ash content, reducing sugar content, and crude fiber contentand not significantly effecton pH and the overall ratio of aloe vera and seaweed preferred by the panelists. Theratio of aloe vera and seaweed in the treatment LR4 (aloe vera 60%:40% seaweed) is best treated with a moisturecontent of 16.44%, ash content 0.38%, pH 3.36, reducing sugar content 22.62%, crude fiber content of 1.44% andpreferred by the panelists in organoleptic testing.Key words: Aloe vera, seaweed, jelly candy

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