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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 18, No 2 (2019)" : 5 Documents clear
KARAKTERISTIK TEKSTUR DAN WARNA KOMPOS TANDAN KOSONG KELAPA SAWIT (TKKS) DENGAN KOMBINASI KOTORAN SAPI MENGGUNAKAN Mikoroorganisme Selulotik (MOS) YOSITA SUCI ARINI; DENO OKALIA; ANGGA PRAMANA; WAHYUDI WAHYUDI
Jurnal Sagu Vol 18, No 2 (2019)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (99.339 KB) | DOI: 10.31258/sagu.v18i2.7870

Abstract

This research aims to know the characteristics of the texture and colour of compost from empty palm bunches(TKKS) and cow dung using selulotic microorganism (MOS). This research had been carried out in thevillage of Serosah, district of Hulu Kuantan, Kuantan Singingi Regency. Design used in this study was arandomized complete design (RAL) non factorial, which consists of 6 treatment and three replicates, namelyA0 (20 kg of TKKS + 200 ml of MOS), A1 (18 kg of TKKS + 2 kg of cow dung + 200 ml of MOS), A2 (16 kg ofTKKS + 4 kg of cow dung + 200 ml of MOS), A3 (14 kg of TKKS + 6 kg of cow dung + 200 ml of MOS), A4 (12kg of TKKS + 8 kg of cow dung + 200 ml of MOS), A5 (10 kg of TKKS + 10 kg of cow dung + 200 ml of MOS).Data from observation of each treatment were descriptively analyzed. Based on the results of the study it canbe concluded that the use of the empty palm bunches of compost by using cow and selulotic microorganisms(MOS) significantly affected the texture of the compost (a soft and slightly damp) and black in colour of10YR/21.
VARIASI LAMA FERMENTASI TERHADAP MUTU MIKROBIOLOGIS DAN VISKOSITAS SOYGHURT MENGGUNAKAN Lactobacillus plantarum IDY L-20 FAHMI SEPTIAN SEMBIRING; AKHYAR ALI; EVY ROSSI
Jurnal Sagu Vol 18, No 2 (2019)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (43.572 KB) | DOI: 10.31258/sagu.v18i2.7871

Abstract

Soyghurt was a probiotic drink made by adding a lactic acid food (LAB) into the soy milk. In general,cultures used was Lactobacillus bulgaricus and Streptococcus thermophilus. This study used L. plantarumcultivated from soybean solid waste so it was assumed to have good growth so as to produce good qualitysoyghurt. The aim of this research was to get the best fermentation time for microbiological quality ofsoyghurt using L. plantarum IDY L-20. This research was conducted experimentally using Randomized CompleteDesign with four treatments and four replications. The treatments in this study were P1, P2, P3, and P4; eachtreatment was fermentation time 8 hours, 16 hours, 24 hours, and 32 hours. The results showed thatfermentation time had significant effect (P <0,05) on pH, viscosity, total acid, total BAL, and total sugar. Thebest treatment for making soyghurt using L. plantarum IDY L-20 was P3 (24-hour fermentation length) withpH (4,14), viscosity (996 cP), total acid (0,88%), total LAB (11,00 log cfu/ml), and total sugar (4,37%). Thelonger time fermentation used will decrease the pH and total sugar while the viscosity, total acid, and totalLAB value will increase. This was because of LAB continues to perform metabolic processes.
PEMANFAATAN SIRSAK DAN NANAS DALAM PEMBUATAN VELVA RARA ANIRA; VONNY SETIARIES JOHAN; YELMIRA x YELMIRA ZALFIATRI
Jurnal Sagu Vol 18, No 2 (2019)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (72.185 KB) | DOI: 10.31258/sagu.v18i2.7867

Abstract

Velva is a frozen dessert made from fruits which has low fat and high fiber. The purpose of this research wasto obtain the best combination of soursop and pineapple puree for quality and sensory velva produced. Thisstudy used a complete randomized design with five treatments and three replications, resulting in 15 experimentalunits. The treatment research were SN1: soursop puree and pineapple puree (90:10), SN2: soursoppuree and pineapple puree (80:20), SN3: soursop puree and pineapple puree (70:30), SN4: soursop pureeand pineapple puree (60:40), SN5: soursop puree and pineapple puree (50:50). Parameters observed in thisstudy included pH, overrun, melting time, crude fiber content, vitamin C and assessment sensory (descriptiveand hedonic). The best treatment was a treatment with soursop puree and pineapple puree (50:50) with 4,68pH, 16,73 % overrun, 10,43 minutes melting time, 4,79 % crude fiber and 18,14 mg vitamin C . The result ofthe descriptive test of the velva from the best treatment was yellow color, scented with soursop and pineapplefruit flavor, pinapple taste, textured very soft and overall acceptance the panelists like the velva produced.
PEMANFAATAN PATI KULIT UBI KAYU DAN SELULOSA KULIT KACANG TANAH PADA PEMBUATAN PLASTIK BIODEGRADABLE ARIF BUDIANTO; DEWI FORTUNA AYU; VONNY SETIARIES JOHAN
Jurnal Sagu Vol 18, No 2 (2019)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (61.126 KB) | DOI: 10.31258/sagu.v18i2.7868

Abstract

Biodegradable plastic is an environmental friendly plastic made from starch and cellulose. Starch andcellulose were extracted from cassava peel and peanut shell. The purpose of this research was to get the bestformulation of cassava peel starch and peanut shell as cellulose on physical and mechanical properties ofbiodegradable plastics. This research was conducted experimentally by using complete randomized design(CRD) which consist of five treatment and three replications, thus analyzed by ANOVA and followed byduncan’s new multiple range test (DNMRT) at level 5%. The treatments in this research were PS1 (starchcassava peel 10 g), PS2 (9.5 g starch cassava peel : 0.5 g cellulose peanut shells), PS3 (9 g starch cassavapeel : 1 g cellulose peanut shells), PS4 (8.5 g starch cassava peel : 1.5 g cellulose peanut shells), and PS5 (8g starch cassava peel : 2 g cellulose peanut shells) in biodegradable plastic formulation. The results ofANOVA showed that the starch of cassava peel and cellulose peanut gave a significant effect on waterresistance, water vapor transmission, biodegradation time, tensile strength, and elongation. The selectedtreatment was PS4 which had water resistance of 15.90%, water vapor transmission of 6.77 g/m2/h,biodegradation time for 8 days, tensile strength of 2.72 MPa, and elongation of 8.75%.
PEMANFAATAN PURE UBI JALAR KUNING DAN AMPAS KELAPA KERING DALAM PEMBUATAN KUKIS TUSI WANTI; NETTI HERAWATI; SHANTI FITRIANI
Jurnal Sagu Vol 18, No 2 (2019)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (51.243 KB) | DOI: 10.31258/sagu.v18i2.7869

Abstract

The objective of this study was to obtain exact formulation of combination of yellow sweet potato puree anddry coconut dregs based on quality standards for making cookies. This study used a completely randomizeddesign (RAL) with five treatments and three replications. The treatments of yellow sweet potato puree anddried coconut dregs on wheat flour consists of UK1 (70% yellow sweet potato puree and 0% dried coconutdregs), UK2 (65% pure yellow sweet potato and 5% dried coconut dregs), UK3 (60% yellow sweet potatopuree and 10% dried coconut dregs), UK4 (55% yellow sweet potato puree and 15% dried coconut dregs),and UK5 (50% yellow sweet potato puree and 20% dried coconut dregs). Data were statistically analyzedusing ANOVA and DNMRT at 5% level. The result of analysis of variance showed that the formulation ofcombination of yellow sweet potato puree, dry coconut dregs, and wheat flour had significantly affectedwater, ash, fat, protein, crude, and carbohydrate content as well sensory assessment. The results showed thatthe selected treatment was UK3 with which got a moisture content of 3,80%, ash content of 1,87%, fat contentof 24,90%, protein content of 7,49%, crude fiber of 4,00%, and carbohydrate content of 61,93% with thesensory description yellow in color, yellow sweet potato and coconut pulp flavour, yellow sweet potato andcoconut pulp taste, and crispy in texture and be liked overall by panelists.

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