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Shanti Fitriani
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sagu@ejournal.unri.ac.id
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sagu@ejournal.unri.ac.id
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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 2 (2015)" : 6 Documents clear
KAJIAN MUTU GIZI BAKSO BERBASIS DAGING SAPI DAN JAMUR MERANG (Volvariella volvaceae) AGUS PURWANTO PURWANTO '; AKHYAR ALI ALI '; NETTI HERAWATI HERAWATI '
Jurnal Sagu Vol 14, No 2 (2015)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (59.175 KB) | DOI: 10.31258/sagu.v14i2.3004

Abstract

ABSTRACTThe research aimed to obtain the best treatment and in nutrition, organoleptic test, and methode IndonesianNational Standard (INS). This research used the method Completely Randomized Design (CRD) with fourtreatments and replication. The treatments were D0J0 = 100% beef + 0% Mushroom; D1J1 = 95% + 5%mushroom; D2J2 = 90% + 10% mushroom; D3J3 = 85% + 15% mushroom. Parameters analyzed weremoisture content, ash content, protein content, fiber content and organoleptic values (color, taste, flavor,texture, surface smoothness and overall assessment). The data obtained were analyzed statically usingAnalysis of Variance (Anova) and further tested with Duncan’s New Multiple Range Test (DNMRT) at thelevel of 5%. The treatments gave significant effect on moisture, ash, protein and fiber content as well as onattributes taste and aroma on the hedonic test. The best treatment was D1J1 meatball that have moisture of67%, ash 1,81%, protein 10,13%, and fiber content 0,86% has meet quality standard of meatball SNI 01-3818-1995.Key words: Meatball, beef, mushroom (Volvariella volvaceae)
KARAKTERISTIK ASAP CAIR DARI PROSES PIROLISIS LIMBAH SABUT KELAPA MUDA RIKO PAMORI '; RASWEN EFENDI '; FAJAR RESTUHADI1 RESTUHADI1 '
Jurnal Sagu Vol 14, No 2 (2015)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (56.971 KB) | DOI: 10.31258/sagu.v14i2.3009

Abstract

ABSTRACTThis research aims to identify liquid smoke from young coconut fiber which containmuch water is differentfrom the others. This research was undertaken on these days in an experiment with using a Complete RandomDesign with five treatment three times repetition. Inhumanity in this research on KA1 (the level of water70%), KA2 (60%) the level of water, KA3 (the level of water 40%) KA4 (the level of water 30%) KA5 (the levelof water 20%). Parameter that observed is yield (chemistry), degrees acidity (pH), total amino tertitrasi,phenol levels, as well as the weight of. Data that was recieved by analyzed in statistics with is trial Anova. IfF count more than or equal to F table then continued with test DNMRT on a 5 percent. Results of the studyshowed that pyrolysis of young coconut fiber with the level of water 20% produce liquid smoke withcharacteristic yield (chemistry) 9.06%, the pH 2.6, the total amino 5.2%, the proportion phenol 0.660%, andthe weight of 1.009.Key words: liquid smoke, pyrolysis, young coconut fiber.
PENGARUH PENAMBAHAN KHITOSAN TERHADAP BEBERAPA KARATERISTIK FILM RAMAH LINGKUNGAN (FRL) BERBASIS PATI SAGU (Metroxylon sp.) CAHAYA OKTAVIA OKTAVIA '; RASWEN EFENDI EFENDI '; VONNY SETIARIES JOHAN SETIARIES JOHAN
Jurnal Sagu Vol 14, No 2 (2015)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (69.648 KB) | DOI: 10.31258/sagu.v14i2.3005

Abstract

ABSTRACTBiodegradable film is plastic which can be decompose naturally by microorganism to be sustainablecompounds. The main raw material is from sago starch. But biodegradable film based on starch give lesscharateristic. The purpose of research to getting the best combination of chitosan on making biodragadablefilm based by sago starch. The research using completely randomized design (CRD). The Results analysis ofvariance showed a significantly (P<0,05) and followed by duncan’s new multiple range test level of 5 %.Chitosan concentration used in this study was 2% , 3% , 4% , 5% and 6%. The best combination is a thirdtreatment that chitosan concentration of 4% with a water content of 18,72 %, a thickness of 0,04 mm, waterresistance of 25,95 % and degradation of 81,31 %.Key words : Biodegradable film, sago starch, chitosan.
UJI BEBERAPA KONSENTRASI EKSTRAK TEPUNG DAUN SIRIH HUTAN (Piper aduncum L.) UNTUK MENGENDALIKAN PENYAKIT ANTRAKNOSA PADA BUAH CABAI MERAH PASCA PANEN YETTI ELFINA ELFINA &#039;; MUHAMMAD ALI &#039;; LILIS ARYANTI &#039;
Jurnal Sagu Vol 14, No 2 (2015)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (130.975 KB) | DOI: 10.31258/sagu.v14i2.3006

Abstract

ABSTRACTThis study aims to observe and obtain a better concentration of powder extract of wild betel leaf ability incontrolling anthracnose disease on red chili fruits.This study was performed experimentally using a completelyrandomized design consisting of 5 treatments and 4 replications thus obtained 20 trial units. The treatmentis the concentration of powder extract of wild betel leaf: KO= 0 g/l, K1= 25 g/l, K2= 50 g/l, K3= 75 g/l andK4= 100 g/l of water. The study consisted of two tests: in vitro inhibition of the fungus C. capsici and in vivoapplication of powder extract of wild betel leaf. The data were analyzed statistically using analysis ofvariance and the means were tested with Duncan ‘s New Multiple Range Test (DNMRT) at level 5%. Theresults showed that the concentration of powder extract of wild betel leaf significantly affected C. capsicigrowth and increase the percentage of fungal growth inhibition. Powder extract of wild betel leaf atconcentration of 100 g/ l of water quite capable the hold of anthracnose disease cause C. capsici, so as toreduce the intensity of attacks to 10% the effectiveness 52%.Key words: Red chili fruit, C. capsici, P. aduncum L.
PENGARUH PENAMBAHAN SUSU SKIM DALAM PEMBUATAN MINUMAN PROBIOTIK SUSU JAGUNG (Zea mays L.) MENGGUNAKAN KULTUR Lactobacillus acidophilus FADRO &#039;; RASWEN EFENDI &#039;; FAJAR RESTUHADI &#039;
Jurnal Sagu Vol 14, No 2 (2015)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (64.103 KB) | DOI: 10.31258/sagu.v14i2.3007

Abstract

ABSTRACTCorn milk is a local food that can be made to probiotic drink. Probiotic drink is a functional food that isprocessed through a fermentation. The production of corn milk probiotic drink using lactic acid bacteria(LAB). Lactic acid bacteria (LAB) requires nutrients for its growth. This research using skim milk as a sourceof nutrients for the lactic acid bacteria (LAB). The purpose of this research is to obtain the skim milkconcentration to produce best quality of corn milk probiotic drink. This research using a completelyrandomized design (CRD) with skim milk concentration (5 , 7, 9, 11 dan 13 % (w/v)). Analysis of variance(ANOVA) showed the skim milk concentration had a significant effect on the degree of acidity (pH), total oflactic acids, total of lactic acid bacteria (LAB), content of protein and total of solids. The best corn milkprobiotic drink is produced by addition of skim milk amount 7% (w/v), pH 4,88 , total of lactit acid 0,31%,total of lactic acid bacteria (LAB) 9.55 log CFU/ml, content of protein 2,12% and total of solids 18,42 %.Key words: lactic acid bacteria (LAB), skim milk and corn milk probiotic drink
STUDIPERBANDINGAN OKSIGEN DAN UAP AIR UNTUK MENG-EKSPANSI MAKANAN RINGAN DALAM KONDISI VAKUM ISMAIL SULAIMAN &#039;
Jurnal Sagu Vol 14, No 2 (2015)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (89.371 KB) | DOI: 10.31258/sagu.v14i2.3008

Abstract

ABSTRACTThe utilization of oxygen and steam as a snack expansion is one of the new method that have been tested toproduce a quality product. Modification of the structure and materials through the DIC (détente instantanecontrole) as of the fast autovaporasion through the extreme thermodynamic conditions by heating and rapidcooling. Comparison of steam and oxygen is entired particles to be into the material particles influence thecharacteristics and the composition of volumes largely expanded. Capacity expansion through volumes ofmaterial properly occurs properly if steam is used. Using oxygen of expansion with several experimentscannot affect a significant change in the characteristics of the material. Changes in temperature and pressureaffect the rate of expansion of the product, but the moisture content accelerate the expansion process in afood product. These modifications are generally derived from the structural characteristics of the productthat is translated through the expansion of the material conditions and also the value of the rheology ofmaterials. The composition of the structure of a product can be changed by temperature, pressure andvacuum.Key words: hydrogen, steam, DIC, snack, expansion

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