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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
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Search results for , issue "Vol 16, No 2 (2017)" : 5 Documents clear
MUTU TEH HERBAL DAUN KEJI BELING DENGAN PERLAKUAN LAMA PENGERINGAN ARJELINA FITRIANA; NOVIAR HARUN; YUSMARINI YUSMARINI
Jurnal Sagu Vol 16, No 2 (2017)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (157.611 KB) | DOI: 10.31258/sagu.v16i2.5407

Abstract

The purpose of this study was to the best drying time on the quality of herbal tea of keji beling leaves. Thisstudy used a Completely Randomized Design with four treatments and four replications. The treatment usedherbal tea of keji beling leaves were P1 (120 minutes dying), P2 (150 minutes drying), P3 (180 minutesdrying), and P4 (210 minutes drying). The data obtained statistically using ANOVA and DNMRT at 5% level.Results of the study showed that the drying time significantly affected the moisture and ash contents, antioxidantactivity, polyphenol content, and the sensory assessment descriptive and hedonic tests. The best treatment ofthe result was P2 treatment (150 minutes drying) which had moisture content 7.36%, ash 3.19%, antioxidantactivity 10.79 μg/ml, polyphenols 15.63%, a little green color, slightly keji beling leaves flavor and a littletart taste. An overall assessment of herbal tea from keji beling leaves was rather to be liked by the panelists.
RASIO TEPUNG SAGU DAN IKAN MOTAN (Thynnichthys polylepis) TERHADAP KARAKTERISTIK KERUPUK GUSLIKO NURMAN; USMAN PATO; YELMIRA ZALFIATRI
Jurnal Sagu Vol 16, No 2 (2017)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (133.299 KB) | DOI: 10.31258/sagu.v16i2.5405

Abstract

Fish crackers are one of processed poducts with the fish as the main ingredient with addition of flour orstarch. This purpose of this study was to get the best ratio between sago starch and motan fish. This researchused a Complete Randomized Design Experiment with five treatments and three replications. The treatmentswere were the ratio of sago starch : motan fish 90:10 (K1), 80:20 (K2), 70:30 (K3), 60:40 (K4), 50:50 (K5). Thedata obtained were statistically analyzed using Analysis of Variance (ANOVA) and Duncan’s New MultipleRange Test (DNMRT) at 5% level. The parameters observed were swelling power, moisture, ash, and proteincontents as well as sensory test. Ratio of sago starch and motan fish significantly affected moisture, ash andprotein contents, colour, taste, aroma, crispiness, and acceptance by panelist. The best treatment of crackersfrom this research was K4 which had swelling power 21.57%, moisture content 11.90%, ash 0.97%, andprotein 22.00%. The result of descriptive test assessment, crackers had no brown colour (2.42), flavor fishcrackers (3.70), taste fish (3.72), and texture crispiness (2.57). Overall assessment hedonic test of crackerswas preferred by the panelists.
PEMANFAATAN HASIL SAMPING PENGGILINGAN TEPUNG BERAS KETAN HITAM SEBAGAI BAHAN BAKU SNACK BARS DENGAN VARIASI TEPUNG LABU KUNING DAN JENIS GULA AYUK FEBRIANA SHAHERTIAN PUTRI; YANNIE ASRIE WIDANTI; NANIK SUHARTATIK
Jurnal Sagu Vol 16, No 2 (2017)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (131.217 KB) | DOI: 10.31258/sagu.v16i2.5406

Abstract

Black glutinous rice flour, by product from local cake industry, were potential for next processing. Pumpkinwas a local product that has a high nutritional value and rarely use as a food substance. The purpose of thisresearch was to increase the economic value of black glutinous rice flour by processing in to snack bars withincrement of pumpkin flour. The research carried out by using a full factorial randomized block designconsists of two factors. The first factor was the ratio of black glutinous rice flour and pumpkin flour, that is80:20, 70:30, and 50:50 meanwhile, second factors was kinds of sweetener, e.i: honey, palm sugar, andfructose. The research showed that the most satisfactory snack bars was the one that use 50% of blackglutinouse rice flour and 50% of pumpkin flour with honey as a sweeteners. With the product have characteristicas : 16,19% moisture content; 1.71% of ash; 6,77% of protein; 10.77% of fat; 24.32 of sugar; brown colour’s(2.78); soft (2.33); flavor of black glutinous rice flour (2.11); and flavor of pumpkin flour (2.67).
KAJIAN PEMANFAATAN TEPUNG SUKUN DAN TEPUNG AMPAS KELAPA DALAM PEMBUATAN FLAKES ANIS KOMALA; YUSMARINI YUSMARINI; RAHMAYUNI RAHMAYUNI
Jurnal Sagu Vol 16, No 2 (2017)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (155.111 KB) | DOI: 10.31258/sagu.v16i2.5403

Abstract

The purpose of this research was to obtain the best formulation between the breadfruit flour and flourcoconut pulp for making flakes. The research used a completely Randomized Design (CRD) with five treatmentsand three replications. The treatments of this research were ratio between breadfruit flour and flour coconutpulp (80:0,75:5,70:10,65:15,60:20) with the addition of tapioca at 20%. Data were statistically analyzedusing Analysis of Variance (ANOVA) and followed by Duncan’s New Multiple Range Test (DNMRT) test at5% level. The best formula was a formula with ratio of breadfruit flour and flour coconut pulp of 65:15.Chemical analysis such as moisture content 6.39%, ash content 2.36%, fat content 7.51%, protein content5.12%, carbohydrate content 78.63%, crude fiber content 3.62%, and durability crunchy in milk was 5.50minute. The result of the descriptive test of the flakes from the best treatment was a light brown, slightlyscented breadfruit, hard texture without and with added of milk, and coconut taste, while hedonic test oncolor, aroma, texture without and with addition of milk, taste, and overall were liked by panelists.
KARAKTERISTIK KIMIAWI MIE KERING DENGAN SUBSTITUSI TEPUNG KACANG MERAH (Phaseolus vulgaris L.) DAN EKSTRAK BIT (Beta vulgaris L) DENGAN BERBAGAI PERLAKUAN PENDAHULUAN AKHMAD MUSTOFA; YANNIE ASRIE WIDANTI
Jurnal Sagu Vol 16, No 2 (2017)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (122.905 KB) | DOI: 10.31258/sagu.v16i2.5404

Abstract

Noodles is one of the favorite foods in Indonesia. This condition is due to the practicality in processing thenoodles so that anyone does not take long to cook it and can be served in various variations. Therefore itneeds an innovation to make dry noodles with other useful compounds such as antioxidants so that the drynoodle can be more healthful for the consumers. The research was done by factorial completely randomizeddesign experiment, ie pre treatment of red beans and the amount of beet extracts added. The results showedthat the best results was found when using pre treatment boiling for red beans for 90 minutes and the additionof 50% beet extract for making dry noodles. This treatment produced dry noodles with phytic acid of 0.398%,acid number of 0.291 mg KOH / g of oil and antioxidant activity of 42.188%.

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