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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 13, No 2 (2014)" : 5 Documents clear
PEMANFAATAN WORTEL (Daucus carota L.) DALAM MENINGKATKAN MUTU NUGGET TEMPE ADI WIBOWO '; FAIZAH HAMZAH '; VONNY SETIARIES JOHAN
Jurnal Sagu Vol 13, No 2 (2014)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (111.202 KB) | DOI: 10.31258/sagu.v13i2.2577

Abstract

The purpose of this study was to obtain the best tempeh nugget with the addition of carrot in term of nutrientcontent, fiber level and organoleptic test. This study used a Complete Randomized Design (CRD) with fourtreatments and four replications treatment. The treatments were TW1 (90% tempeh : 10% carrot), TW2 (80%tempeh : 20% carrot), TW3 (70% tempeh : 30% carrot), TW4 (60% tempeh : 40% carrot). Data obtained weretreated by the analysis of variance followed by Duncan New Multiple Range Test (DNMRT) at the level of 5%.The results show that the ratio of tempeh and carrot in each treatment significantly affected to the moisture,fiber, ash and protein content, taste hedonic, texture but did not significantly affected to color, flavor andoverall assessment. The best treatments in this research was TW4, with moisture content of 52,73%; proteincontent 13,37% that meet the quality standard of chicken nugget (SNI 01-6683-2002). The ash content1,53% and fiber content 3,12% was quite higher than those of standard.Key words: Nugget, Tempeh, carrot, fiber
EVALUASI SIFAT FISIK PATI GANYONG (Canna edulis Kerr.) SEBAGAI BAHAN BAKU PEMBUATAN KWETIAW PADA TINGKAT SUBSTITUSI YANG BERBEDA MURNA MUZAIFA '; MUHAMMAD IKHSAN SULAIMAN; LIYUZA ' '
Jurnal Sagu Vol 13, No 2 (2014)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (162.845 KB) | DOI: 10.31258/sagu.v13i2.2578

Abstract

Canna is an alternative carbohydrate sources that have not been developed yet. With a fairly high carbohydratecontent, ganyong can be used as industrial raw materials.The aim of this research was to evaluate physicalproperties of canna starch as raw material on kwetiaw production with different substitution level. Thisstudy was conducted using randomized completely design with single factor, the persentation of cannastarch which consist of 5 levels : A = 0%, B = 25%, C = 50%, D = 75% and E = 100%. Experimental datawere subjected to ANOVA test followed by LSD with 1% level of significance. Parameter analyzed wereswelling power, viscosity, freeze-thaw stability (% sineresis) and paste clarity. The result showed that swellingpower, degradation viscosity, freeze-thaw stability and paste clarity were increased with increasing of cannastarch persentation.Key words: canna starch, kwetiaw, swelling power, viscosity
PEMANFAATAN EKSTRAK KULIT NENAS (Ananas comosus L. Merr) DALAM MENINGKATKAN KUALITAS DAGING AYAM PETELUR AFKIR ENDAH PURNAMASARI '; ALHAMI ELTHA '; DEWI FEBRINA '; EVI IRAWATI '
Jurnal Sagu Vol 13, No 2 (2014)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (91.921 KB) | DOI: 10.31258/sagu.v13i2.2574

Abstract

After 2 years producing eggs, a layer hen is considered not productive anymore, and usually exploited as analternative source of chicken meat, other than natural broiler chicken. However, the texture and quality ofthe meat is less favorable compared to the broiler meat, in terms of its tenderness and nutritional values, eg.protein, fat, and its ash contents. Marinating the meat with pineapple’s skin extract (which containedpineapple’s bromelain enzyme) was considered would improve the meat tenderness. This study was aimed tomeasure the levels of protein, fat, ash, water, and pH of the ex layer hens’ meat marinated in pineapple skinextracts with different concentrations. The Completely Randomized Design (CRD) with 5 treatments and 4replications were applied to the experiment. The treatment was comprised of 5 level of concentration of skinextract of pineapple, i.e. 0%, 25%, 50%, 75%, and 100% w/v. The meat was marinated for 30 minutes.Variables measured were pH, moisture content, protein content, ash content, and fat content. Differencesbetween treatments then analyzed further with Duncan’s Multiple Range Test (DMRT). The result showedthat marinating the ex layer chicken breast’s in the skin extracts of pineapple 100% w/v gave a very significantdifference in improving to the highest protein content, while the water content and pH levels of the meatshowed the lowest value.Key words : ex laying chicken’s meat, pineapple-skin’s extract, bromelain, meat’s texture
PENERIMAAN PANELIS TERHADAP TEH HERBAL DARI KULIT BUAH MANGGIS ( Garcinia mangostana L. ) DENGAN PERLAKUAN SUHU PENGERINGAN NOVIAR HARUN '; RASWEN EFENDI '; LASMA SIMANJUNTAK '
Jurnal Sagu Vol 13, No 2 (2014)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (333.336 KB) | DOI: 10.31258/sagu.v13i2.2575

Abstract

The processing of mangosteen rind is still less than optimal, so one of processing mangosteen rind ismaking herbal tea. The purpose of research is drying mangosteen rind with best quality and knowing theacceptance of panelists from herbal tea of mangosteen rind. Research conducted using a CompletelyRandomized Design (CRD) with 4 treatments and 4 replications. Each treatment is using drying for 3 hoursat different temperatures, namely 75°C, 80°C, 85°C and 90°C. Parameters measured were water content, ashcontent, crude fiber, antioxidants, toxicity and organoleptic. The result showed the drying temperaturesignificantly affect the water content, crude fiber, organoleptic and not significantly to ash content. Thebest treatment is drying at 85 ° C with a water content value 7.98; 4,129 ash content; crude fiber 7863;antioxidant 3.95 × 10-34; toxicity of 34.67 and 0.92 overall acceptance.Keywords: mangosteen, drying temperature, mangosteen rind, herbal tea
FRITO LAY SUNCHIPS-PACKAGING ANALYSIS RINI ARIANI BASYAMFAR
Jurnal Sagu Vol 13, No 2 (2014)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (274.981 KB) | DOI: 10.31258/sagu.v13i2.2576

Abstract

Frito-Lay SunChips merupakan produk keripik kentang premium ditargetkan untuk pasar orang mudayang menyadari kesehatan. Produk tersebut memakai kemasan film plastik berlapis-lapis yang dirancanguntuk memberikan semua sifat fungsional yang diharapkan seperti perlindungan dari kerusakan fisik, isolasidari lingkungan luar, memfasilitasi pengiriman, penanganan dalam pengaturan ritel. Selain itu, pakettersebut dirancang untuk menarik target pasar melalui penggunaan beberapa pesan untuk menunjukkanrelevansi produk kepada kaum muda yang menyadari kesehatan dan ramah lingkungan.Kata kunci : Frito-Lay SunChips, kemasan film, VFFS, gas nitrogen, ramah lingkungan

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