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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 18, No 1 (2019)" : 5 Documents clear
PEMANFAATAN WORTEL (Daucus Carota L.) DALAM PEMBUATAN ES KRIM DENGAN PENAMBAHAN JERUK KASTURI (Citrus Microcarpa B.) CHODIJAH CHODIJAH; NETTI HERAWATI; AKHYAR ALI
Jurnal Sagu Vol 18, No 1 (2019)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (162.229 KB) | DOI: 10.31258/sagu.v18i1.7865

Abstract

Ice cream is a type of semi-solid food made by freezing ice cream flour from sugar, a mixture of milk, animal orvegetable fat, with or without other food additives permitted. The purpose of this study was to determine theeffect of the addition of carrot (Daucus carota L.) and kasturi orange (Citrus microcarpa B.) in making icecream on the quality and sensory properties of ice cream in accordance with the Indonesian National Standard(01-3713-1995). The experiment was conducted experimentally using a completely randomized design (RAL)with 4 treatments and 4 replications to obtain 16 experimental units. The treatment used in the study was W1(ratio of carrot extract : kasturi orange 80:20), W2 (ratio of carrot extract : kasturi orange 70:30), W3 (ratio of carrotextract : kasturi orange 60: 40) and W4 (ratio of carrot extract : kasturi orange juice 50:50). The data obtained wereanalyzed statistically using analysis of variance (ANOVA). If F calculation was equal with or more than F table,the further testing is done by duncan’s new multiple range test (DNMRT) at 5% level. The best formulation ofice cream was using W2 treatment (ratio of carrot extract 70% and kasturi orange 30%). The resulting ice creamtotal sugar of 60,16%, total solids of 66.11%, fat of 5.01%, protein of 3.08, overrun of 20.41%, melting time of8.07%, and sensory assessment. Over all sensory assessment was favored by panelist with descriptions ofyellow, scented with citrus oranges and carrots, sour taste to unctuous and soft in texture.
KARAKTERISTIK BIKA AMBON TAPIOKA DENGAN PUREE UBI JALAR UNGU WASTRIANI BR TARIGAN; FAIZAH HAMZAH; RAHMAYUNI RAHMAYUNI
Jurnal Sagu Vol 18, No 1 (2019)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (124.936 KB) | DOI: 10.31258/sagu.v18i1.7866

Abstract

Bika ambon is one of the typical cakes from Indonesian. The purpose of this research was to obtain the bestratio of tapioca and purple sweet potato puree on the characteristics of bika ambon. This research used aCompletely Randomized Design (CRD) with 5 treatments and 3 replications. The treatments in this researchwer; without the addition of purple sweet potato (P0), ratio of tapioca and purple sweet potato puree 80:20(P1), ratio of tapioca and purple sweet potato puree 60:40 (P2), ratio of tapioca and purple sweet potatopuree 40:60 (P3), and ratio of tapioca and purple sweet potato puree 20:80 (P4). The results show that theratio of tapioca and purple sweet potato puree significantly affected the moisture, fat, protein, crude fiber,antioxidant activity, colour, texture, as well as hedonic test, but not significant to sucrose, flavour, cavity, andtaste. The best formulation of bika ambon was P3 with moisture 38.17%, fat 12.13%, protein 3.83%, sucrose16.53%, crude fiber 1.23%, antioxidant activity 87.42 ppm. Organoleptic scores of P3 were colour score 3.53(purple), aroma score 3.57 (flavored with typical fermentation and typical roast), cavity score of 3.93(hollow) texture score 4.27 (soft), taste score 3.63 (sweet), and overall acceptance score 3.37 (like).
PEMANFAATAN TEPUNG TALAS DAN TEPUNG KACANG MERAH DALAM PEMBUATAN CRACKERS MELIYANA MELIYANA; VONNY SETIARIES JOHAN; YELMIRA ZALFIATRI
Jurnal Sagu Vol 18, No 1 (2019)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (96.731 KB) | DOI: 10.31258/sagu.v18i1.7862

Abstract

This research was aimed to get the best crackers from a combination ratio of taro flour and red bean flour incrackers making. Research method was completely randomized design (CRD) experiment which consisted offive treatments and each treatment was repeated three times. Treatments of taro flour and red bean flour were90:10, 80:20, 70:30, 60:40, 50:50. Data were statistically analyzed by using analysis of variance and continuedwith duncan’s new multiple range test at 5% level. The result of this study showed that the ratio of taro flourand red bean flour significantly affected moisture contents, ash contents, protein contents, color, flavour,aroma, and crunchiness. Based on this research, the best treatment was the crackers with taro flour and redbean flour 50:50, which had average of moisture content of 2.21%, ash content of 2.53%, and protein contentof 9.07%. Sensory assessment of crackers by panelist showed that this crackers had a brown color, red beantaste, red bean flour, and rather hard textures.
PEMANFAATAN SIMBIOSIS MIKROALGA Chlorella sp DAN AGROBOST UNTUK MENURUNKAN KADAR POLUTAN LIMBAH CAIR SAGU FADLA B. SYARIF; FAJAR RESTUHADI; YELMIRA ZALFIATRI
Jurnal Sagu Vol 18, No 1 (2019)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (163.372 KB) | DOI: 10.31258/sagu.v18i1.7863

Abstract

The purpose of this research was to get the best treatment addition of Agrobost microorganisms as a reducingagent of pollutant from sago liquid waste with the addition of microalgae Chlorella sp. This research used aCompletely Randomized Design (CRD) with 5 treatments and 3 replications. The treatments in this additionwas microalgae Chlorella sp. as much 800 ml/L (6.292.000 cell/ml) of sago liquid waste with some variousconcentrations of Agrobost (0% v/v, 1% v/v, 2% v/v, 3% v/v, dan 4% v/v). The data obtained were analyzedstatistically using ANOVA and DNMRT at 5 % level. The result showed that the addition of Agrobostmicroorganisms significantly affected COD, BOD, TSS, nitrate, phosphate, DO and pH of sago liquid waste.The chosen treatment from the result of this research was the P2 treatment showing the best level of reductionof COD 88,65%, BOD of 91,41%, TSS of 63,96% and the increase in the pH of 92,50%, DO of 56,51%.
PEMANFAATAN KOLANG KALING DAN BUAH NANAS TERHADAP MUTU SELAI CAMPURAN SUZANA KHAIRANI; VONNY SETIARIES JOHAN; NOVIAR HARUN
Jurnal Sagu Vol 18, No 1 (2019)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (94.423 KB) | DOI: 10.31258/sagu.v18i1.7864

Abstract

The purpose of this study was to obtain the best percentage of mixed kolang kaling and pineapple fruit tomeet the quality of jam baes on SNI No. 01-3746:2008. This study used experimental method using a completerandomized design (RAL) consisting of five treatments with three replications to obtain fifteen experimentalunits. The treatment of this study was the percentage of kolang kaling porridge and pineapple pulp: KN1(90:10), KN2 (80: 20), KN3 (70: 30%) KN4 (60:40) and KN5 (50:50). Data were analyzed using Analysis ofVariance (ANOVA) and Duncan New Multiple Range Test (DNMRT) at 5% level. The best treatment of thisresearch was KN5 which had moisture content of 26,56%, ash content of 0,49%, crude fiber of 0,85%, totaldissolved solid of 65,20 °brix, sucrose content of 54,74%, viscosity 104421,22 cPs. The results of the sensorytest were descriptively colored of yellow, flavourful of kolang kaling and pineapple fruit, the taste of kolangkaling and pineapple fruit, soft texture and overall assessment hedonic jam was favored by panelists.

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