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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

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Aplikasi Organ Tanaman sebagai Sumber Giberellin untuk Mengaktifkan Tunas Dorman Batang Nenas Bagian Tengah Murniati '; Evawani '; Fetmi Silvina
Jurnal Sagu Vol 6, No 01 (2007)
Publisher : Universitas Riau

The research objective was to assay the plant organ extract that can be used to substitute synthetic gibberellins acid for activation of bud dorman of pineapple stem. This research was conducted by using completely randomized design with 4 treatment and 4 replication. The treatment were GA3. Kernel young maize, leave young maize and green beans germination. The result of experiment shows that the plant organ extract could be used as substitution GA3. Using the young leave of maize shows that producing time of seedling was faster, the seedling was 107,55% higher and 97,74% more weight than GA3 treatment.

KAJIAN PROSES PRODUKSI DAN TINGKAT KESUKAAN KONSNMEN TERHADAP MI SAGU TRADISIONAL RIAU Yeni Kusumawaty; Shanti Fitriani
Jurnal Sagu Vol 10, No 01 (2011)
Publisher : Universitas Riau

The potential of sago in Indonesia is ver>- substantial, and Riau Province Is potential area which hasutilized sago as its main commodity. This research was conducted in Kepulauan Meranti District and PekanbaruCity in order to: 1) study the process of making traditional sago noodle, 2) identify consumer preferences. Themctliod used in this study wassurvcj' on sago noodle producers and consumers in Kepulauan Meranti Districtand consumers in Pekanbaru city. Primary data collection was done by structured interview to the producersand consumers, w hereas secondary data was obtained from related institutions. Descriptive a nalysis wascarried out to describe outline of sago noodle production process and level of consumer preferences for sagonoodle (prel'ercnce test with liedonic scales I -5) were analjized by independent sample t-test. The conclusionsof this study are: I) Traditional noodle making process consists of two methods, by boiling (grayish sagonoodle) and steaming (transparent white sago noodle), 2) According to t-test, the level of consumer preferencesof Pekanbaru City and Kepidauan Meranti Dtstriet were not significantly different for color and aroma ofwhite and gray sago noodle, but significantly different for the texture of sago noodle where the softer textureof the gray one is preferred.

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

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 Cendawan Mikoriza Arbuslcular (CMA) pada Beberapa Jenis Tanah terliadap Pertumbuhan Kacang Tanati {Arachis hipogaea L.) SAMPURNO ' '; ELSIE ' '; OLFA RIANA '
Jurnal Sagu Vol 9, No 01 (2010)
Publisher : Universitas Riau

In Indonesia, peanut {Arachis hipogaea L.) is an important legume type, occupying second positionafter soy. Utilization of CMA (Mycoriza Arbuskular) can increase peanut crop production, reduce agriculturalactivity cost and risk of pest trouble. This research was aimed to get best treatment of mycoriza for peanutgrowth. This research was conducted from May to August 2009 in farmer group of Jl. Gading Marpoyan,Simpang Tiga Village, Bukit Besar Regency Pekanbaru. This research used Randomized Group Design(RAK) by 12 treatments and 3 replications. Data is analyzed using anova and then continued with DNMRT of5% level. Result of research showed that treatment of 15 gram CMA at alluvial soil for peanut crop providedbest result for parameters of number of peas, number of flowers, dry seed weight and infection of mycoriza perplantKeywords: peanut, Mycoriza Arbuskular (CMA)

POTENSI BIJI NANGKA DAN BIJI SAGA SEBAGAI BAHAN BAKU PEMBUATAN TEMPE KOMPLEMENTASI Mardina '; Yusmarini '; Rudianda Sulaeman
Jurnal Sagu Vol 11, No 2 (2012)
Publisher : Universitas Riau

This study aims to evaluate the quality of tempeh complementation from jackfruit seeds and saga.This research carried out experiments using Complete Randomized Design (CRD) to six treatment that is:NS0 (100% soy as a control); NS1 (90 jackfruit seeds : 10 saga); NS2 (80 jackfruit seeds : 20 saga); NS3(70 jackfruit seeds : 30 saga); NS4 (60 jackfruit seeds : 40 saga) and NS5 (50 jackfruit seeds : 50 saga).The results showed that the complementation of jackfruit seeds and saga significantly affect the moisturecontent, ash content, protein content, fat content, color, aroma, taste and overall assessment and theyhave been conformed tempeh ISO standards, except fat content. Jackfruit seeds and saga complementationNS4 (60 jackfruit seeds : 40 saga) will produce a better tempeh with moisture content 61.53%, ash content0.93%, protein content 28.87%, fat content 5.98%, white color, less-typical tempeh aroma, tastes a goodand overall assessment is less preferred by the panelists.Key words : Jackfruit seeds, saga, tempeh, fermentation, Rhizopus sp.

CONCENTRATION OF CINNAMON ON QUALITY OF CANDIED PINEAPPLE PITH (Ananas comosus L. Merr) DURING STORAGE Marwita Marwita; Raswen Efendi; Evy Rossi
Jurnal Sagu Vol 20, No 2 (2021)
Publisher : Universitas Riau

The purpose of this research is to obtain the best concentration of cinnamon on the quality of candied pineapple pith (Ananas comosusL. Merr) during storage. This research used a Completely Randomized Design (CRD) with five theatments and three replications to obtain 15 experimental units. The treatments in this study were K1 (6% cinnamon concentration), K2 (8% cinnamon concentration), K3 (10% cinnamon concentration), K4 (12% cinnamon concentration), and K5 (14% cinnamon concentration). The data obtained were analyzed statistically using ANOVA and DNMRT test at 5% level. The results showed that the concentration of cinnamon in candied pineapple pith significantly affected the water content, total sugar content, pH, vitamin C, total plate count, overall descriptive and hedonic sensory assessment. The best treatment after 18 days of storage was K3 treatment (10% cinnamon concentration) with an average moisture content of 24.46%, total sugar content of 19.90%, acidity (pH) 4.36, vitamin C 1.08 mg/100 g, and total plate counts of 71,00 × 10^3 koloni/g. Overall sensory assessment favored by panelists with a description of yellowish brown color, very aromatic pineapple and cinnamon, taste of cinnamon and slightly hard texture. Keywords: Candied,Cinnamon, Pineapple

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

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%.

APLIKASI KNO, TERHADAP PERTUMBUHAN DAN BASIL TANAMAN KAILAN (BRASSKA ALBOGLABRA L.) Elzazuhry '
Jurnal Sagu Vol 9, No 2 (2010)
Publisher : Universitas Riau

Kailan (Bnusiea aiboglabra L) is horticultural crop as food substance required by human iieingwith high economic value. This research was carried out using Complete Randomized Design with sixtreatments and three replications. Treatments were: without application of KJVO^ (control), application of 0.5g/polybag KNO, and 1 g/potybag KNO, to die soO, 2 g«1,4 g/l, and « g1 KNO^ sohition applied to the leaves. Ilie/result of the research showed tliat the applicatktn of KNO, significantly affected the crop age, fresh weq(ht ofthe crop and consummable weight. The best treatment was application of KNO, solution to the leaves withconcentration of 4 g/L.

MINUMAN FUNGSIONAL SERBUK INSTAN JAHE (Zingiber officinale R.) DENGAN PENAMBAHAN SARI UMBI BIT (Beta vulgaris L.) SEBAGAI PEWARNA ALAMI ADITYA ADITYA; AKHYAR ALI; DEWI FORTUNA AYU
Jurnal Sagu Vol 17, No 2 (2018)
Publisher : Universitas Riau

Ginger and beet root can be used as ingredients in functional drink. This research aimed to know the bestformulations of ginger and beet root for the quality of functional drink. Research method used CompletelyRandomized Designed which consisted of five treatments and each treatment was repeated four times.Treatments of ginger extract and beet root extract were 100%:0%, 90%: 10%, 80%:20%, 70%:30%, and60%:40%. Data were statistically analyzed by using Analysis of Variance and continued with Duncan’s NewMultiple Range Test at 5% level. Results of analyzed showed that the ratio of ginger and beet root extractsignificantly affected water content, ash content, reducing sugar content, antioxidant activity, color, aroma,and flavour. Based on this research, the best treatment was the powder with ginger and beet root extract70%:30% which had average of water content 2.54%, ash content 1.41%, and reducing sugar content13.36%. Sensory assessment of functional drink by panelist showed that the drink had a red brick color, alittle ginger and beet root scented, and rather smooth.

IDENTIFIKASI BAKTERI ASAM LAKTAT INDIGENOUS DARI BELIMBING WULUH (Averrhoa bilimbi L.) Murna Muzaifa
Jurnal Sagu Vol 13, No 1 (2014)
Publisher : Universitas Riau

The objective of this study was to identify indigenous lactic acid bacteria from bilimbi. Seven isolates wereselected from bilimbi. Isolates were identified by morphological and biochemical characterictics and theirability to ferment carbohydrates. Three species of lactic acid bacteria from bilimbi were identified, asEnterococcus faecalis, Lactococcus lactis subsp. lactis and Lactobacillus plantarum.Key words: bilimbi, isolate, identification, indigenous, lactic acid bacteria

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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

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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