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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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PEMANFAATAN BUAH NIPAH DAN UBI JALAR UNGU DALAM PEMBUATAN VELVA JURAINI JURAINI; YUSMARINI YUSMARINI; DEWI FORTUNA AYU
Jurnal Sagu Vol 19, No 1 (2020)
Publisher : Universitas Riau

Velva adalah salah satu jenis makanan beku mirip es krim yang memiliki kandungan lemak rendah dan kandunganserat tinggi. Tujuan dari penelitian ini adalah untuk mendapatkan rasio terbaik dari bubur buah nipah dan buburubi jalar ungu dalam pembuatan velva yang disukai panelis dengan mutu gizi terbaik. Penelitian ini dilakukansecara eksperimen dengan menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari empat perlakuandan empat kali ulangan. Data dianalisis secara statistik dengan analisis of variance (ANOVA). Perlakuan dalampenelitian ini adalah rasio bubur buah nipah dan bubur ubi jalar ungu NU1 (90:10), NU2 (80:20), NU3 (70:30), danNU4 (60:40). Hasil penelitian menunjukkan bahwa rasio bubur buah nipah dan bubur ubi jalar ungu berpengaruhterhadap total padatan, overrun, kadar serat kasar waktu leleh, uji deskriptif warna, aroma, rasa, dan uji sensorisecara hedonik, tetapi berpengaruh tidak nyata terhadap derajat keasaman dan tekstur. Perlakuan terbaik velvaadalah NU3 dengan total padatan 31,67%, overrun 4,23%, kadar serat kasar 1,93%, waktu leleh 7,25 menit,derajat keasaman 5,07, dan penilaian sensori warna dengan skor 3,87 (ungu), aroma dengan skor 3,20 (beraromabuah nipah dan ubi jalar ungu), rasa dengan skor 3,45 (berasa ubi jalar ungu), tekstur dengan skor 4,12 (lembut),serta penilaian keseluruhan dengan skor 3,95 (suka).

KAJIAN PEMANFAATAN BUAH NAGA MERAH (Hylocereus polyrhizus) DAN MANGGA (Mangifera indica Linn) DALAM PEMBUATAN FRUITLEATHER M. RICKY RAMADHAN RAMADHAN '; NOVIAR HARUN HARUN '; FAIZAH HAMZAH HAMZAH '
Jurnal Sagu Vol 14, No 1 (2015)
Publisher : Universitas Riau

ABSTRACTFruit leather is kind of processed food products derived from the dried pulp slurry until the water had 10-15%. The criteria for manufactured of fruit leather was determined by the sugar, fiber and acid. The fruit hadused was red dragon fruit, which had a high fiber. The study was aimed to get the best combination of reddragon fruit (Hylocereus polyrhizus) and mango (Mangifera indica Linn). The research used a CompleteRandomized Design (CRD) with 5 treatments and 3 replications. The treatments were N4M0 (Red dragon fruit100% : mango 0%), N3M1 (Red dragon fruit 75% : mango 25%), N2M2 (Red dragon fruit 50% : mango 50%),N1M3 (Red dragon fruit 25% : mango 75%) and N0M4 (Red dragon fruit 0% : mango 100%). The dataobtained were analyzed statistically using Anova and DNMRT at 5%. The results show that ratio of reddragon fruit and mango by affected the degree of acidity (pH), water, ash, crude fiber and total sugar contentsas well as organoleptic test. The best treatment of fruit leather from this research was N1M3 which had water11,00%, ash 0,63%, degree of acidity (pH) 5,36, crude fiber 7,34%, total sugar 59,57%, reddish yellow color,a little bit red dragon fruit flavour and mango flavour, sweetness taste, springy texture and overall assesmentof fruit leather was preferred by the panelist’.Key words: Fruit leather, red dragon fruit and mango.

PEMBUATAN BERAS TIRUAN DARI PATI SAGU HMT (HEAT MOISTURE TREATMENT) DENGAN PENAMBAHAN TEPUNG KACANG HIJAU (Vigna radiata) Shanti Fitriani; Rahmayuni '; Indra Eka Putra
Jurnal Sagu Vol 10, No 02 (2011)
Publisher : Universitas Riau

Natural sago starch in general still have weaknesses that have a high gelatinizationproperties. At the time of ripening of natural sago starch had gelatinization so sticky duringcooking. HMT treatment (Heat Moisture Treatment) aims to reduce the level of sago starchgelatinization during cooking, so it is not sticky when cooked. Green beans are rich in proteinand â-carotene was added to support the value of artificial nutrition in rice. This study aims todetermine the value of some quality parameters of artificial rice of HMT sago starch with theaddition of green beans flour. Research experiments were conducted using CompletelyRandomized Design (CRD). The measuring parameters are: rice moisture content, ash content,starch content, amylose content and protein content, also organoleptic assessment include thecolor, flavor, aroma, texture and overall acceptance. Result showed there is significant effect onash content, starch content, amylase content, protein content and organoleptic assessment oncolor. But there is no significant effect on moisture content and organoleptic assessment onaroma, flavor, texture, and overall acceptance.Key words: sago, Heat Moisture Treatment, artificial rice, green beans.

Peningkatan Produksi Bawang Merah (Allium Ascalonicum L.) Dengan Pemberian Pupuk KCL dan MuLsa Gunawan Tabrani; Rlwanl Arisantl; Gusmawartati '
Jurnal Sagu Vol 4, No 01 (2005)
Publisher : Universitas Riau

Onion productivity in Riau was reached 6.1 ton/ha, whereas Indonesian onion productivity has reached 12.3ton/ha, and potential productivity of onions is 14.4 ton/ha. This less onions productivity in Riau is mainlycaused by environmental factors such as climate, the lack of mulch or fertilized calcium. Therefore, toincrease onion productivity in Riau we can use some types of mulch and calcium applying together. A goal ofthis experiment is to increase Riau onion productivity. This experiment had done in the farm of the.AgriculmreFaculty, Riau University in October to December 2003. The experiment was designed with CompletelyRandomized Design in factorial, and the treatment combinations were replicated three times. These factorswere types of mulch in the levels: Without mulch (m,), Grass mulch (nij), Transparence Plastic Mulch (ra,),Black and Silver Plastic Mulch (m^), and doses of Calcium fertilizer in the levels: Without Calcium (K„) and234 lig KCl/ha (K,). The response variables were: sum of slices in each plant, manure weight of the plant perplot (g), dry weight of the plant per plot (g), diameter of hiber (mm), and consumer product per plot (g).Resultsof the experiment showed that there is no interaction between the types of mulch and doses of Catciiun C 'U/hiU-fertilizer in the response variables. The effect of tlic treahncnt combinations could be observed by the types ofmulch only. Black and Silver Plastic Mulch increased the productivity to 9.S ton/ha. This treatment couldincrease manure weight of the plant per plot about llM.6%,dry weight of plan per plot 117.4%, diameter oftuber 27.8%, and consumer product per plot T20,l % when compared to onion without mulch.

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

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.

PEMANFAATAN RESIDU ABU SERBUKGERGAJI DAN KASCING PADA MEDIUM GAMBUT SETELAH PENANAMAN TOMAT UNTUK PENANAMAN BAWANGMERAH Murniati '; Fetmi Silvina; Anthony Hamzah
Jurnal Sagu Vol 9, No 2 (2010)
Publisher : Universitas Riau

Tliis research was conducted to determine tbe residue efTect of sawdust ash and worm compost inpeat medium after tomato pbinting on the growth and yield of shallot This research was carried out in thegreen bouse of Faculty ofAgriculture, Riau University. The design was Complete Randomized Design (CRD),with four factors and three replications. The first factor was residue of sawdust ash after tomato plantingwhich consisted of four levels (0,10,20 and 30 ton/ha) and tbe second factor was resklue of worm compostafter tomato planting with four levels (0,5,10 and 15 lon^a). The result showed that the residue of sawdustash and worm compost had positivecRect on the growth and yield ofshaHot The highest result was found forresklue of 30 ton/ha sawdust ash and tO ton/ha worm compost after tomato planting.

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

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%.

PENERIMAAN PANELIS TERHADAP TEH HERBAL DARI KULIT BUAH MANGGIS ( Garcinia mangostana L. ) DENGAN PERLAKUAN SUHU PENGERINGAN NOVIAR HARUN '; RASWEN EFENDI '; LASMA SIMANJUNTAK '
Jurnal Sagu Vol 13, No 2 (2014)
Publisher : Universitas Riau

The processing of mangosteen rind is still less than optimal, so one of processing mangosteen rind ismaking herbal tea. The purpose of research is drying mangosteen rind with best quality and knowing theacceptance of panelists from herbal tea of mangosteen rind. Research conducted using a CompletelyRandomized Design (CRD) with 4 treatments and 4 replications. Each treatment is using drying for 3 hoursat different temperatures, namely 75°C, 80°C, 85°C and 90°C. Parameters measured were water content, ashcontent, crude fiber, antioxidants, toxicity and organoleptic. The result showed the drying temperaturesignificantly affect the water content, crude fiber, organoleptic and not significantly to ash content. Thebest treatment is drying at 85 ° C with a water content value 7.98; 4,129 ash content; crude fiber 7863;antioxidant 3.95 × 10-34; toxicity of 34.67 and 0.92 overall acceptance.Keywords: mangosteen, drying temperature, mangosteen rind, herbal tea

UJI BEBERAPA KONSENTRASI EKSTRAK BUAH MENGKUDU (Morinda citrifolia L.) TERHADAP PENYAKIT ANTRAKNOSA YANG DISEBABKAN OLEH JAMUR COLLETOTRICHUM CAPSICI PADA BUAH CABAI MERAH PASCAPANEN Muhammad Ali; Fifi Puspita; Molehet M. Siburian
Jurnal Sagu Vol 11, No 2 (2012)
Publisher : Universitas Riau

A research has been conducted to study the effect of some concentrations of Noni (Morindacitrifolia L.) fruit extract in controlling anthracnose disease, caused by Colletorichum capsici on thepost-harvested red chilli fruits. The research has been conducted experimentally using a CompletelyRandomized Design consisting of 5 treatments and 4 replications. The treatments are someconcentrations of noni fruit extract : 0%=Mo, 5%=M1,10%=M2,15%=M3 and 20%=M4. Result of theresearch indicated that the concentration of noni fruit extract gave a significantly different effect incontrolling anthracnose disease on post-harvested red chilli fruits. The concentration of noni fruit extractat 20% showed a better effect in controlling anthracnose disease on post-harvested red chilli fruits whichresulted in a smaller in-vitro colony growth of the causal fungal pathogen, a longer incubation period ofthe disease and a lower disease intensity.

Pengembangan Formulasi Sirup Berbahan Baku Kulit dan Buah Nanas Shanti Fitriani; Evi Sribudiani
Jurnal Sagu Vol 8, No 01 (2009)
Publisher : Universitas Riau

Pineapple fruit flesh has higher economic value than the pineapple skin. Therefore the use of pineapple skin in making products such as syrup will increase its economic value. This study aimed to determine pH, total dissolved solid and panelist aceptance of the syrup from pineapple fruit flesh and skin. This study consisted of 5 combinations as follow: K0 (100% pineapple flesh), K1 (25% pineapple skin + 75% pineapple flesh), K2 (50% pineapple skin+50% pineapple flesh), K3 (75% pineapple skin + 25% pineapple skin), K4 (100 pineapple skin). The experiment was conducted in completely randomized design with 3 replications. Parameter observed were pH, total the pH value of the syrup was not significantly different between all treatment, while total dissolved solid of syrup from pineapple flesh and skim produced was significantly differen. Syrup from up to 75% pineapple skin was still acceptable by the panelists for taste, colour, aroma and overall acceptance.

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Home Page

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Contact Name Shanti Fitriani

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Phone +6281277044311

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

Location Kota pekanbaru, Riau INDONESIA

Abstract

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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