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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 14, No 1 (2015)" : 6 Documents clear
PENGGUNAAN NATRIUM HIDROKSDA (NaOH) SEBAGAI ZAT ANTIKOAGULAN LATEKS (Hevea brasiliensis) RIGUAN EPENDI '; AKHYAR ALI '; FAJAR RESTUHADI RESTUHADI '
Jurnal Sagu Vol 14, No 1 (2015)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (124.769 KB) | DOI: 10.31258/sagu.v14i1.3000

Abstract

ABSTRACTThe aim of this research was to get the optimum concentrations of NaOH as an alternative anticoagulant oflatex. This research was conducted at Laboratory of PT. Andalas Agrolestari, Kuantan Singingi on July toDecember 2014. This research used a completely randomized design (CRD) with two steps. The first step wasto know the ability of NaOH to latex stabilities and step II was to saw the ability of format acid for latexclumed after anticoagulant came in. Data obtained were treated by the analysis of variance (ANOVA) followedby Duncan’s NewMultiple Range Test (DNMRT) the level of 5%. The results showed that optimumconcentration NaOH was addition NaOH 5%. The addition of NaOH 5% had significant effect on theanticoagulant retention time, coagulant retention time, pH, ash content, volatile substance content, Po valueand PRI value, but had not significant effect on the dry rubber content and dirt content.Key words: Anticoagulant, coagulant, latex.
ANALISIS KIMIA DAN MIKROBIOLOGIS BELACAN DEPIK (Rasbora tawarensis), PASTA IKAN FERMENTASI TRADISIONAL GAYO MURNA MUZAIFA MUZAIFA '
Jurnal Sagu Vol 14, No 1 (2015)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (88.209 KB) | DOI: 10.31258/sagu.v14i1.3001

Abstract

ABSTRACTBelacan depik is a traditional food of Gayonese obtained by fermentation of depik (Rasbora tawarensis) fish.The aim of this research were to analyze the chemical and microbiological characteristics of belacan depik.This study was explorative study using sample belacan depik from traditional market in Takengon, CentralAceh. The parameters analyzed were chemical (content of water, protein, fat, ash, carbohydrate) andmicrobiological (total lactic acid bacteria) analysis. The results show that belacan depik had 57,93% ofwater, 14,46 % of protein, 5,18% of fat and 14,21% of carbohydrate. Belacan production is spontaneousfermentation, without addition of microbial culture. Total lactic acid bacteria was 6,3 x108 CFU/gram. Thisis an indication that belacan depik is lactic acid bacteria fermented product.Key words: belacan depik, gayo, fermentation, lactic acid bacteria
KAJIAN PEMANFAATAN BUAH NAGA MERAH (Hylocereus polyrhizus) DAN MANGGA (Mangifera indica Linn) DALAM PEMBUATAN FRUITLEATHER M. RICKY RAMADHAN RAMADHAN '; NOVIAR HARUN HARUN '; FAIZAH HAMZAH HAMZAH '
Jurnal Sagu Vol 14, No 1 (2015)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (112.268 KB) | DOI: 10.31258/sagu.v14i1.3002

Abstract

ABSTRACTFruit leather is kind of processed food products derived from the dried pulp slurry until the water had 10-15%. The criteria for manufactured of fruit leather was determined by the sugar, fiber and acid. The fruit hadused was red dragon fruit, which had a high fiber. The study was aimed to get the best combination of reddragon fruit (Hylocereus polyrhizus) and mango (Mangifera indica Linn). The research used a CompleteRandomized Design (CRD) with 5 treatments and 3 replications. The treatments were N4M0 (Red dragon fruit100% : mango 0%), N3M1 (Red dragon fruit 75% : mango 25%), N2M2 (Red dragon fruit 50% : mango 50%),N1M3 (Red dragon fruit 25% : mango 75%) and N0M4 (Red dragon fruit 0% : mango 100%). The dataobtained were analyzed statistically using Anova and DNMRT at 5%. The results show that ratio of reddragon fruit and mango by affected the degree of acidity (pH), water, ash, crude fiber and total sugar contentsas well as organoleptic test. The best treatment of fruit leather from this research was N1M3 which had water11,00%, ash 0,63%, degree of acidity (pH) 5,36, crude fiber 7,34%, total sugar 59,57%, reddish yellow color,a little bit red dragon fruit flavour and mango flavour, sweetness taste, springy texture and overall assesmentof fruit leather was preferred by the panelist’.Key words: Fruit leather, red dragon fruit and mango.
SIFAT FUNGSIONAL DAN SIFAT PASTA PATI SAGU BANGKA MERYNDA INDRIYANI SYAFUTRI
Jurnal Sagu Vol 14, No 1 (2015)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (131.603 KB) | DOI: 10.31258/sagu.v14i1.2998

Abstract

The aims of this research was to identify the functional and pasta properties of Bangka sago starch. Bangkasago starch used in this research were obtained from Bangka Belitung province. This research was descriptive.Data presented in tabulated form. The results showed that functional properties of Bangka sago starch were23.75 to 25.10% of solubility index, 20 to 22% of swelling power, 79.40 to 80.77% of total starch, 33.12 to42.24% of amylose content, 57.76 to 66.88% of amylopectin content, and the granular form was oval. Bangkasago starch had final viscosity value 3188.5 to 3295.5 BU and pasting temperature 73.34 to 73.36 ° C.Key words : Bangka sago starch, functional properties, pasta properties
EVALUASI MUTU SELAI JAHE OLES DENGAN PENAMBAHAN GULA KELAPA PADA KONSENTRASI YANG BERBEDA HERDI HARI SISWANTO HARI SISWANTO SISWANTO; YUSMARINI '; FAIZAH HAMZAH HAMZAH '
Jurnal Sagu Vol 14, No 1 (2015)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (169.501 KB) | DOI: 10.31258/sagu.v14i1.3003

Abstract

ABSTRACTThe purpose of this study was to obtain the best concentration of palm sugar is added in the spreadableginger jam and meet the quality standards of fruit jam (SNI 3746-2008). The experiment design used CompletelyRandomized Design (CRD) with 6 treatments and 3 replications. The treatment is palm sugar with concentration(45%; 50%; 55%; 60%; 65% and 70%, respectively). Data optained were analyzed statistically using Anovaand further tested with DNMRT at the level of 5%. The treatment gave significant effect on water content, ashcontent, total dissolved solids, hedonic test, descriptive test (color, brightness, aroma of ginger, ginger flavor,richness and subtlety) and had not significant effect on degree of acidity (pH), fiber content and descriptivetest (caramel aroma and taste of sugar). The best treatment on this research was ginger jam S1, with pH 4,33,moisture content of 22,98%, ash content 2,86%, total dissolved solids 69,93%, fiber content 0,19% and interms of acceptable sensory by panelist’s.Key words: Jam, ginger, palm sugar.
PENGGUNAAN NATRIUM HIDROKSDA (NaOH) SEBAGAI ZAT ANTIKOAGULAN LATEKS (Hevea brasiliensis) RIGUAN EPENDI EPENDI '
Jurnal Sagu Vol 14, No 1 (2015)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (124.769 KB) | DOI: 10.31258/sagu.v14i1.2999

Abstract

ABSTRACTThe aim of this research was to get the optimum concentrations of NaOH as an alternative anticoagulant oflatex. This research was conducted at Laboratory of PT. Andalas Agrolestari, Kuantan Singingi on July toDecember 2014. This research used a completely randomized design (CRD) with two steps. The first step wasto know the ability of NaOH to latex stabilities and step II was to saw the ability of format acid for latexclumed after anticoagulant came in. Data obtained were treated by the analysis of variance (ANOVA) followedby Duncan’s NewMultiple Range Test (DNMRT) the level of 5%. The results showed that optimumconcentration NaOH was addition NaOH 5%. The addition of NaOH 5% had significant effect on theanticoagulant retention time, coagulant retention time, pH, ash content, volatile substance content, Po valueand PRI value, but had not significant effect on the dry rubber content and dirt content.Key words: Anticoagulant, coagulant, latex.

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