Garuda - Garba Rujukan Digital

All

Sagu

JSG
Website

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 226 Documents

8 9 10 11 12

Pertumbuhan dan Produksi Tiga Varietas Kacang Hijau (Phaseolus Radiatus. L) pada Beberapa Jarak Tanam di Lahan Gambut Anthony Hamzah; Rosmimi '; Syamsuardi '
Jurnal Sagu Vol 4, No 01 (2005)
Publisher : Universitas Riau

The objective ofthis research was to determine tJic effect of planting distance on the growth and production ofseveral mung bean varieties cultivated in peat soil. The research was conducted in Tiiah Karya area Sub-District ofSimpangBaru of Panam District. The research method was Randomized Klock Dcsijin (RB1» withthree replications. The data obtained were analysed by ANOVA and continued by LSD at the level of 5 %. Theresult shows that each mung bean variety exhibited a different response when planted in the peal soil withvarious planting d'islance. The best growth of the third varieties was found when cultivated in the plantingdistance of35 x 35 an (J3), and the highest production was observed in the planting distance of 25 x 25 cm (J 1).Variety No.l29 yielded bean of 1,2 ton per hectare when cultivated in the peat soil with planting distanceof 25 X 25 cm.

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

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.

MASALAH-MASAIAH DAN SOLUSI BUDIDAYA PADI SAWAH Arman Effendi A R
Jurnal Sagu Vol 9, No 2 (2010)
Publisher : Universitas Riau

The main factor causingtownational rke production is the km productivity ofricecrops in Indonesiathat is less than 4.66 ton/ha in mineral soil. Efforts to expand rice cultivation is very limited, because thefertile hnd has no longer available while marginal land still has obstacles (o develop cultivation of paddies.Some of tiie proUenis encountered in wedand development in Indonesiatekm pU so3 which shouM be improvedand limited soil nutrient availability, increase in the solubiiity of Fe and Fe toxklty problem, lack of potassiumdement because ail crops were tramiported oat; goieral fertilizerrecommendationis applied for each tocatktn/diirereot land; lack of research on h>cat)on-specifk fertilizer recsommendatiott; much water is needed (o moistsoil; and land productK'ity is still low. Optimal management of wetland win affect some aspects such as: soilnutrient status of fidds needs to be tested as a baus for determining fertilizer recommendation: microbialfertilizer technology to improve the efTiciency of fertilization, irrigation and leaching processes on wetlandmanagement can change tbe chemical properties of soil, crop ntaiugement development in traditional Indonesianrice cultivation should be done with SRI, because it can increase the productivity ofriceand of sustainableagriculture.

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

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 EKSTRAK KULIT NENAS (Ananas comosus L. Merr) DALAM MENINGKATKAN KUALITAS DAGING AYAM PETELUR AFKIR ENDAH PURNAMASARI '; ALHAMI ELTHA '; DEWI FEBRINA '; EVI IRAWATI '
Jurnal Sagu Vol 13, No 2 (2014)
Publisher : Universitas Riau

After 2 years producing eggs, a layer hen is considered not productive anymore, and usually exploited as analternative source of chicken meat, other than natural broiler chicken. However, the texture and quality ofthe meat is less favorable compared to the broiler meat, in terms of its tenderness and nutritional values, eg.protein, fat, and its ash contents. Marinating the meat with pineapple’s skin extract (which containedpineapple’s bromelain enzyme) was considered would improve the meat tenderness. This study was aimed tomeasure the levels of protein, fat, ash, water, and pH of the ex layer hens’ meat marinated in pineapple skinextracts with different concentrations. The Completely Randomized Design (CRD) with 5 treatments and 4replications were applied to the experiment. The treatment was comprised of 5 level of concentration of skinextract of pineapple, i.e. 0%, 25%, 50%, 75%, and 100% w/v. The meat was marinated for 30 minutes.Variables measured were pH, moisture content, protein content, ash content, and fat content. Differencesbetween treatments then analyzed further with Duncan’s Multiple Range Test (DMRT). The result showedthat marinating the ex layer chicken breast’s in the skin extracts of pineapple 100% w/v gave a very significantdifference in improving to the highest protein content, while the water content and pH levels of the meatshowed the lowest value.Key words : ex laying chicken’s meat, pineapple-skin’s extract, bromelain, meat’s texture

PEMBUATAN MI KERING DENGAN PENGGUNAAN TEPUNG LABU TANAH (Cucurbita moschata) Dewi Yunita; Yanti Meldasari Lubis; Nurakmal '
Jurnal Sagu Vol 11, No 2 (2012)
Publisher : Universitas Riau

This reseach purpose was to produce dried noodles by addition of pumpkin flour. The bestcombination of wheat flour and pumpkin flour with the best percentage of sodium tripoliphospate cannot only used for food diversification but also to replace the use of methanyl yellow as a colouringagent. This research was conducted using Randomized Block Design with two factors. The first factorwas the ratio between wheat and pumpkin flour (T) which consisted of three levels (T1 = 90:10, T2 =80:20, and T3 = 70:30) and the second factor was the percentage of sodium tripoliphosphate (K)which also consisted of three levels (K1 = 0.1%, K2 = 0.2%, and K3 = 0.3%).The best treatment wasshown in dried noodles with 20% of pumpkin flour and 0.2% of sodium tripoliphospate addition. Thisproduct has following physical characteristics: firmness (2585.57 g/cm3), stickiness (98.5 g/cm3),elasticity (0.52 g/cm3), cooking time (4.67 minutes), cooking loss (6.87%), and rehydration weight(219.62%). According the chemical analysis, this product has 9.85% of protein content, 2.44% of fatcontent, 2.20% of ash content, and 0.26 mg/100 ml of β-carotene rate.

Strategi Pemasaran Sayuran di Perusahaan Pacet Segar Cianjur Yeni Kusumaway; Tengku Harunur Rasyid
Jurnal Sagu Vol 8, No 01 (2009)
Publisher : Universitas Riau

This research was a case study of pacet segar, a vegetable wholesaler in Cianjur, West Java, which aimed to: 1) assess its marketing strategies, 2) analyze its external and internal factors influencing those strategies, and 3) recommend alternative marketing strategies. Data were collected through observation, interview and literature stud. Data analysis included: 1) analysis of existing marketing strategies by describing the target market (segmentation, targeting and positioning) and the marketing mix (product, price, promotion and distribution), 2) analysis of internal and external factors by SWOT matrix to suggest alternative strategies. Identification, scoring and rating of the factors were based on interviews with company management. Research findings recommended that the company choose selective specialization target market in combination with risk spreading and service-based positioning. For the marketing mix, the company was suggestion to: 1) maintain product quality, 2) apply intensive distribution, 3) shorten the period of product price contract, and 4) increase affordable promotion.

MUTU MANISAN KERING BUAH NAGA MERALI (HYLOCEREUS POFYRHIZUS) Faizahhamzah '; Evi Sribudiani
Jurnal Sagu Vol 9, No 01 (2010)
Publisher : Universitas Riau

This research aimed to I o the level of influence in addition of different sugar level to quality olmwchemicci characteristics (water rate, pH and sucrose), and storage level of dry sweetened red dragon fruitThis research was conducted hi Laboratory ofAnalysis and Processhig Laboratory of Rhiu University, Facult>of Agriculture. TUs reseacb used Randomized Group Design (RAK) of non factorial with added sugar asfoBow: Gl =«200 g, G2-4Mg, G3-«00 g, G4=800 g, and G5-1000 g. The best treatment result is GS with waterconcentrate of 18,50%, sucrose concentrate of29,45%, pH of 3,94 and 21 day storage and it received thebest consumer acceptance for dry sweetened red dragon fruit lor taste, texture, and colour.

PERBEDAAN KONSENTRASI GELATIN TERHADAP KUALITAS PERMEN MARSHMALLOW BUAH NAGA MERAH (Hylocereus polyrhizus) ZULFAJRI ZULFAJRI; NOVIAR HARUN; VONNY SETIARIES JOHAN
Jurnal Sagu Vol 17, No 1 (2018)
Publisher : Universitas Riau

The purpose of this research was to obtain the best concentration of a gelatine in making red dragon fruitmarshmallow which was met to SNI. The research used Complete Randomized Design with 4 treatments and4 replications. The treatments were G1 (gelatine 6%), G2 (gelatine 8%), G3 (gelatine 10%), and G4 (gelatine12%). The obtained data were analyzed statistically using Anova and followed by DNMRT at 5%. Theresearch showed that the addition of gelatine was significantly effected on water content, ash content,sucrose content, vitamine C, density, and organoleptic test. The best treatment of this research was G2(gelatine 8%) which had water content 19.81%, ash content 0.29%, sucrose content 59.70%, vitamine C1.98 mg, and density 0.80 g/ml, and was described as rather chewy, rather hard and overall assesment ofmarshmallow candy was preferred by the panelists.

ADDITION OF COCONUT SUGAR AND TIME OF FERMENTATION ON QUALITY OF RED BEANS MILK FERMENTED (Phaseolus vulgaris L. Noviar Harun; Rahmayuni '; Yucha Eklesia Sitepu
Jurnal Sagu Vol 12, No 2 (2013)
Publisher : Universitas Riau

The aim of the research was to determine the effect of coconut sugar, time length of fermentations and theirinteraction on the qualities of the red beans (Phaseolus vulgaris L.) fermented milk. The design of theexperiment was faktorial 3x3 and arranged by the Randomized Complete Design (RCD) with threereplications. The first faktor was coconut sugar content (3, 6 and 9)%. The second factor was times of thefermentation (16, 18 and 20) hours. The result showed the adding of coconut sugar content and time lengthof fermentations affected on pH and total titrated acid. The interaction between coconut sugar content andtime length of fermentations was not affected to pH, total titrated acid, total lactid acid bacteria and proteincontent. It was concluded that the best quality of red beans (Phaseolus vulgaris L.) fermented milk was onthe 9% of coconut sugar content and 16 hours fermentation (G3T1).Key words: coconut sugar concentration, fermentation duration, red beans and milk fermented.

Page 10 of 23 | Total Record : 226

8 9 10 11 12

Filter by Year

2002 2024

Filter By Issues

All Issue Vol 23, No 1 (2024) Vol 22, No 2 (2023) Vol 22, No 1 (2023) Vol 21, No 2 (2022) Vol 21, No 1 (2022) Vol 20, No 2 (2021) Vol 20, No 1 (2021) Vol 19, No 2 (2020) Vol 19, No 1 (2020) Vol 18, No 2 (2019) Vol 18, No 1 (2019) Vol 17, No 2 (2018) Vol 17, No 1 (2018) Vol 16, No 2 (2017) Vol 16, No 1 (2017) Vol 15, No 2 (2016) Vol 15, No 1 (2016) Vol 14, No 2 (2015) Vol 14, No 1 (2015) Vol 13, No 2 (2014) Vol 13, No 1 (2014) Vol 12, No 2 (2013) Vol 12, No 1 (2013) Vol 11, No 2 (2012) Vol 11, No 1 (2012) Vol 10, No 02 (2011) Vol 10, No 01 (2011) Vol 9, No 01 (2010) Vol 9, No 2 (2010) Vol 8, No 02 (2009) Vol 8, No 01 (2009) Vol 7, No 01 (2008) Vol 7, No 2 (2008) Vol 6, No 02 (2007) Vol 6, No 01 (2007) Vol 4, No 01 (2005) Vol 3, No 01 (2004) Vol 2, No 03 (2003) Vol 1, No 01 (2002) More Issue

Home Page

OAI Link

Editorial Team

Contact

Reviewer

Google Scholar

Contact Name
Shanti Fitriani

Contact Email
sagu@ejournal.unri.ac.id

Phone
+6281277044311

Journal Mail Official
sagu@ejournal.unri.ac.id

Editorial Address
Fakultas Pertanian Universitas Riau Kampus Bina Widya Km. 12 Simpang Baru Pekanbaru, 28293

Location
Kota pekanbaru,

Riau

INDONESIA

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Home Page

OAI Link

Editorial Team

Contact

Reviewer

Google Scholar

Contact Name Shanti Fitriani

Contact Email sagu@ejournal.unri.ac.id

Phone +6281277044311

Journal Mail Official sagu@ejournal.unri.ac.id

Editorial Address Fakultas Pertanian Universitas Riau Kampus Bina Widya Km. 12 Simpang Baru Pekanbaru, 28293

Location Kota pekanbaru, Riau INDONESIA

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Contact Name
Shanti Fitriani

Contact Email
sagu@ejournal.unri.ac.id

Phone
+6281277044311

Journal Mail Official
sagu@ejournal.unri.ac.id

Editorial Address
Fakultas Pertanian Universitas Riau Kampus Bina Widya Km. 12 Simpang Baru Pekanbaru, 28293

Location
Kota pekanbaru,

Riau

INDONESIA