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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 16, No 1 (2017)" : 5 Documents clear
KAJIAN PENGOLAHAN SORBET CAMPURAN TERONG BELANDA DAN BUAH BIT SEBAGAI PRODUK PANGAN FUNGSIONAL DIAN HASNI; SYARIFAH ROHAYA; NANDA SUPRIANA
Jurnal Sagu Vol 16, No 1 (2017)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (138.338 KB) | DOI: 10.31258/sagu.v16i1.5398

Abstract

Terong belanda (Cyphomandra betacea S.) is fruit with tremendous health benefits, has aromatic flavor butless-interesting colors. On the other hand, beet root (Beta vulgaris L.) reported to have betalain pigment,which produced red-purple natural colors which potentially used as natural food coloring. Based on that,these fruits above potentially consider as raw material for frozen dessert like sorbet or ice cream in order tomaintain its nutritional values. Aims of this research are to determine and investigate the effects of proportionalratio of mixed fruits and CMC concentrations towards total acid, vitamin C and total solid as well asantioxidant activities of sorbet. Results showed that larger portion of terong belanda significantly increasedtotal acid and vitamin C, whereas CMC concentrations tend to increase total solid of produced sorbet.Sorbet from this research has vitamin C±3.14 mg/100g product, total acid ± 0.25% and total solid 18.35oBrix.
HUBUNGAN ANTARA KADAR ETANOL, KADAR GULA REDUKSI DAN JUMLAH SEL DALAM PRODUKSI BIOETANOL DARI FERMENTASI AIR KELAPA DENGAN PENAMBAHAN PUPUK NPK OKTANIYA OKTANIYA; FAJAR RESTUHADI; RAHMAYUNI RAHMAYUNI
Jurnal Sagu Vol 16, No 1 (2017)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (117.24 KB) | DOI: 10.31258/sagu.v16i1.5399

Abstract

Bioethanol is an energy source that can be obtained from the fermentation of plant material. This bioethanolproduction utilizes coconut water as a fermentation medium thickened. The purpose of this study was todetermine the concentration of NPK fertilizer in the manufacture of bioethanol from coconut water bySaccharomyces cerevisiae. This study with increasing the varying NPK fertilizer concentrations of this studyconducted an experiment with four treatments and measurement in duplicate. Concentration of NPK fertilizerwere N1 (0%), N2 (1%), N3 (2%) and N4 (3%). Observations were made every 24 hours; include ethanolcontent, sugar content, pH, and the number of cells. Data were analyzed descriptively by using a tabulationand graphs. The best treatment was a combination of N4 (NPK fertilizer 3%), which produces the largestethanol 9.50%.
ISOLASI DAN IDENTIFIKASI KAPANG SELULOLITIK DARI KULIT ARI KEDELAI LIMBAH PENGOLAHAN SUSU KEDELAI ESPE SIMANJUNTAK; EVY ROSSI; USMAN PATO
Jurnal Sagu Vol 16, No 1 (2017)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (324.326 KB) | DOI: 10.31258/sagu.v16i1.5400

Abstract

The aim of this research was to isolate and to identify the genus selulolitic mold from the husk soybean wasteof soybean milk processing industry. This research was conducted using two phase experiments, the firstphase was to isolate mold from the husk soybean and the second phase was to identify the isolated seluloliticmold. Data were tabulated and analyzed descriptively. The results showed that of 22 isolates were isolated,only 16 isolates were declared as mold. Out of 16 isolates, seven isolates were able to produce a clear zoneat CMC media indicating that isolates produce enzymes selulose. Among seven isolates, four isolates wereidentified belonging to the genus Aspergillus, one isolate belong to the genus Mucor, and two other isolatescould not be identified.
UJI KONSENTRASI BIOFUNGISIDA TEPUNG Trichoderma harzianum Rifai TERHADAP JAMUR Phytophthora palmivora Butl. PENYEBAB PENYAKIT BUSUK BUAH KAKAO PASCA PANEN YETTI ELFINA; MUHAMMAD ALI; DELIMA SABATINY
Jurnal Sagu Vol 16, No 1 (2017)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (179.676 KB) | DOI: 10.31258/sagu.v16i1.5396

Abstract

losses on cocoa is black pod disease (BPD) caused by Phytophthora palmivora Butl. Alternatif control of thedisease is using biocontrol agent such as Trichoderma harzianum Rifai formulated in a powder biofungicidewhich has to be applied in a right concentration. The research aims to observe the effect of biofungicidepowder of T. harzianum in some concentrations and obtain the best consentration to control P. palmivoracauses cocoa black pod disease. This research has been conducted at Plant Pathology Laboratory, AgricultureFaculty of Riau University from August to October 2015. The research was carried out experimentally usinga completely randomized design consisted of 7 treatments (0, 100, 200, 300, 400, 500 and 600 g/l) and 4replications. The research consisted of two phases: in vitro inhibition test to P. palmivora and in vivoapplication test of T. harzianum powder biofungicide. Data obtained were statistically analyzed usinganalysis of variance and continued with Duncan’s New Multiple Range Test (DNMRT) at 5% level. Theresults showed that the concentration of T. harzianum powder biofungicide at 500 g/l had a better ability toinhibit the growth of P. palmivora at in vitro test with an inhibition up to 45,00% and relatively able tocontrol P. palmivora causes cocoa black pod disease at in vivo test with disease intensity 31,25%.
KARAKTERISTIK EDIBLE FILM PATI TAPIOKA DENGAN PENAMBAHAN MINYAK ATSIRI DAUN JERUK PURUT SEBAGAI ANTIBAKTERI AGUNG SURYADI PRATAMA PUTRA; AKHYAR ALI; RASWEN EFENDI
Jurnal Sagu Vol 16, No 1 (2017)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (102.972 KB) | DOI: 10.31258/sagu.v16i1.5397

Abstract

Edible film is a biodegradable packaging that composed from organic compound. Edible film can becontaminated by pathogen bacteria. Kaffir lime leaves essential oil has able to inhibit bacteria growth. Theaim of the study was to determine the best concentration of kaffir lime leaves essential oil as antibacteria ontapioca edible film. The experiment research used a completely randomized design, which consist of fivetreatments within three replications. The treatmens were concentration of essential oil i.e A1 (0% v/v), A2(0,5% v/v), A3 (1% v/v), A4 (1,5% v/v) and A5 (2% v/v). Data were obtained using analysis of variance andcontinued by Duncan New Multiple Range Test at level 5%. The result showed that the treatments significantlyaffected on water content, solubility, resistance of water, and water vapour transmission rate. Edible film withadditional of essential oil inhibit the growth of Staphylococcus aureus FNCC-19 and Escherichia coliFNCC-15. The best treatment was A5 (2% of essential oil) with thickness 0,156 mm, water content 22,87%,solubility 30,82%, resistance of water 161,29%, water vapour transmission rate 0,291 g/m2/h, diameterinhibition 20.16 mm of Staphylococcus aureus FNCC-19, and 30.45 mm of Escherichia coli FNCC-15.

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