cover
Article Per Year (5 Year)
All
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
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 226 Documents
 14   15   16   17   18 
STUDI ASPEK SOSISAL EKONOMI MASYARAKAT SEKITAR KAWASAN INDUSTRI DI KABUPATEN SIAK, RIAU Almasdi Syahza; Shorea Khaswarina
Jurnal Sagu Vol 1, No 01 (2002)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2584.921 KB) | DOI: 10.31258/sagu.v1i01.688

Abstract

Siak Regency is area for development ofmining industries. The objective of this researchis to asses the impact of industrial development on social and economic status of peopleliving around tliis industrial area, namely: population, income distribution, education, socialinstitutions, busines.s opportunities, and the companies attitudes toward people around theindustrial area. Data and information area collected through a survey by purposive sam-pling. The research results show that the development of industrial area in Siak has a sig-nificant impact on social and economic progress in the area, such as business opportunities,employment, and income distribution. The development has also created new centers ofeconomic growth, local markets and local transportation facilities. From observation, it isfound that companies in the area ha\e enough atfcnlion toward local people by providingthem working capital for small business, practical skills, education, clinic and other socialfacilities.
Pembuatan Nugget Ikan Nila dengan Penambahan Tepung Kedelai Asri Tarida Simanjuntak; Usman Pato
Jurnal Sagu Vol 19, No 2 (2020)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (47.344 KB) | DOI: 10.31258/sagu.v19i2.7909

Abstract

Nugget merupakan salah satu makanan cepat saji (fast food) yang sangat disukai oleh kalangan masyarakat luas yang dapat dibuat dengan menggunakan bahan baku daging ikan. Ikan nila merupakan salah satu jenis ikan air tawar dengan tekstur daging yang halus, berwarna putih dan memiliki rasa yang enak sehingga dapat digunakan sebagai bahan baku nugget. Dewasa ini dalam pengolahan nugget juga sering ditambahkan bahan pangan nabati yang kaya akan zat gizi salah satunya yaitu kacang kedelai. Kacang kedelai memiliki kandungan gizi seperti protein, lemak, karbohidrat dan senyawa antioksidan yaitu isoflavon. Kandungan isoflavon pada kedelai dapat menurunkan berbagai resiko penyakit degeneratif. Kacang kedelai juga memiliki kandungan serat yang cukup tinggi sehingga sangat baik dikonsumsi untuk membantu proses metabolisme di dalam tubuh. Kacang kedelai yang digunakan diolah menjadi tepung sebagai bahan baku dalam proses pembuatan nugget.
PENGARUH PENAMBAHAN SUSU SKIM DALAM PEMBUATAN MINUMAN PROBIOTIK SUSU JAGUNG (Zea mays L.) MENGGUNAKAN KULTUR Lactobacillus acidophilus FADRO '; RASWEN EFENDI '; FAJAR RESTUHADI '
Jurnal Sagu Vol 14, No 2 (2015)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (64.103 KB) | DOI: 10.31258/sagu.v14i2.3007

Abstract

ABSTRACTCorn milk is a local food that can be made to probiotic drink. Probiotic drink is a functional food that isprocessed through a fermentation. The production of corn milk probiotic drink using lactic acid bacteria(LAB). Lactic acid bacteria (LAB) requires nutrients for its growth. This research using skim milk as a sourceof nutrients for the lactic acid bacteria (LAB). The purpose of this research is to obtain the skim milkconcentration to produce best quality of corn milk probiotic drink. This research using a completelyrandomized design (CRD) with skim milk concentration (5 , 7, 9, 11 dan 13 % (w/v)). Analysis of variance(ANOVA) showed the skim milk concentration had a significant effect on the degree of acidity (pH), total oflactic acids, total of lactic acid bacteria (LAB), content of protein and total of solids. The best corn milkprobiotic drink is produced by addition of skim milk amount 7% (w/v), pH 4,88 , total of lactit acid 0,31%,total of lactic acid bacteria (LAB) 9.55 log CFU/ml, content of protein 2,12% and total of solids 18,42 %.Key words: lactic acid bacteria (LAB), skim milk and corn milk probiotic drink
Prospek pengembangan sayuran Dataran Rendah di Kabupaten Pelalawan Rachmiwati Yusuf; Marda Willis; Dahono '
Jurnal Sagu Vol 6, No 01 (2007)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1899.766 KB) | DOI: 10.31258/sagu.v6i01.1088

Abstract

The research on prospect of increasing of lowland vegetables in Pelalawan District was conducted from Mei to November 2005. The research was aimed to get data and informations on the type of vegetable at lowland with high production and had good marketing prospect. Primary data were obtainedby survey methodwith selected 30 farmer and 20 collected traders using simple random sampling. Result of research show that yard longbean and cucumber had high productions, but kangkong has high procentace sale, while spinach and chines cabbage got high procentace profit.
KOMBINASI PEMBERIAN NATRHIM BISUIFIT (NAHSO^ DAN PENGURANGAN SANTAN DALAM PEMBUATAN KELAPA PARUT KERING Raswen Efendi
Jurnal Sagu Vol 10, No 01 (2011)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2269.136 KB) | DOI: 10.31258/sagu.v10i01.628

Abstract

Desiccated Coconut is one of the utilization of coconut flesh which is feasible to be developed. This studyainud to obtain the concenlration of sodium bisulfite (NaHSO^) and to Increase the qualitv- of the resulting dry-desiccated coconut by squeezing the coconut nrilk. This research was carried out experimentally u.siiigRandomized Block Design (R^iK) of treatment coitibinatioa, with 9 combinations of treatments and 3replications. The treatments were PI (without extortion coconut milk and without NaHSO,), P2 (withoutextortion coconut milk and 0.1 % NaHSO,), P3 (w ithout extortion coconut milk and 0.2% NaHSO,), P4(extortion coconut milk20% and without NaHSO,), P5 (extortion coconut milk 20% and 0.1 % NaHSO,), P6(extortion coconut milk 20% and 0.2% NaHSO,), P7 (30% coconut milk extortion without NaHSO,). P8(extortioncoconut niilk30V» and 0.1 % NaHSO,),P9 (Coconut Extortion 30% and 0.2% NaHSO,).Theorganoleptic test used to find out the level of preference (hcdonic) for overall assessment of desiccatedcoconut products. Chemical analysis was carried out on the water content, fat content and free fatty acidlevels. The best treatment of desiccated coconut produced in this research is 0.2 */« NaHSO, and 20*/* coconutmilk extortion, with total yield (34.20%), water content (0.525%), fat content (47.34%), free fatly acid levels(2.09%), and overall assessment of desiccated coconut of 3.72 (like).
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%.
SIFAT FUNGSIONAL DAN SIFAT PASTA PATI SAGU BANGKA MERYNDA INDRIYANI SYAFUTRI
Jurnal Sagu Vol 14, No 1 (2015)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (131.603 KB) | DOI: 10.31258/sagu.v14i1.2998

Abstract

The aims of this research was to identify the functional and pasta properties of Bangka sago starch. Bangkasago starch used in this research were obtained from Bangka Belitung province. This research was descriptive.Data presented in tabulated form. The results showed that functional properties of Bangka sago starch were23.75 to 25.10% of solubility index, 20 to 22% of swelling power, 79.40 to 80.77% of total starch, 33.12 to42.24% of amylose content, 57.76 to 66.88% of amylopectin content, and the granular form was oval. Bangkasago starch had final viscosity value 3188.5 to 3295.5 BU and pasting temperature 73.34 to 73.36 ° C.Key words : Bangka sago starch, functional properties, pasta properties
EVALUASI MUTU DAN DAYA SIMPAN ROTI MANIS YANG DIBUAT MELALUI SUBSTITUSI TEPUNG TERIGU DENGAN MOCAF Usman Pato; Evy Rossi; Rizqi Yanra; Dan Mukmin
Jurnal Sagu Vol 10, No 02 (2011)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (5595.715 KB) | DOI: 10.31258/sagu.v10i02.1442

Abstract

The demand of Indonesia for wheat flour is predicted to increase by at least 6% every year. Theobjective of this study was to find out the best formulation in production of sweet bread made from wheatflour substituted with Mocaf (Modified Cassava Flour). Each treatment of the research was conducted inthree replications. Parameters observed were contents of moisture, ash, and sucrose as well as leaveningpower, self life and organoleptic assessment of sweet bread. The data obtained were analyzed by ANOVAand was continued with DNMRT test at 5% level. Meanwhile the organoleptic data were analyzed byFriedman Test and data of gelatinous filament, flavor and rancidity were presented by descriptiveanalysis. Results showed that substitution of mocaf significantly influenced the levels of ash and sugar,leavening power and the organoleptic assessment of sweet bread. In general, substitution of 30% mocafhad met the Indonesian quality standard of sweet bread (SNI 01-3840-1995). In addition, the self life ofsweet bread in the treatment TM3 (wheat flour 70% and 30% mocaf) was similar to that of commercialsweet bread.Key words: sweet bread, mocaf, quality, substitution
RASIO TAHU DAN NANGKA MUDA DALAM PEMBUATAN NUGGET Liana Sari; Dewi Fortuna Ayu, S.TP, MP
Jurnal Sagu Vol 20, No 2 (2021)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (260.263 KB) | DOI: 10.31258/sagu.20.2.p.66-72

Abstract

Nugget merupakan salah satu makanan siap saji yang banyak digemari masyarakat mulai dari anak-anak hingga orang dewasa. Nugget yang paling banyak beredar di pasaran adalah terbuat dari bahan dasar daging ayam. Bahan dasar nugget dapat digantikan tahu dengan pertimbangan bahan baku mudah diperoleh. Bahan tambahan dalam pembuatan nugget tahu yaitu nangka muda.  Penggunaan nangka muda dalam pembuatan nugget ini karena nangka muda termasuk ke dalam bahan pangan yang mengandung kadar serat yang tinggi.  Penelitian ini bertujuan untuk memperoleh formulasi terbaik dari penambahan nangka muda dalam pembuatan nugget berbahan dasar tahu.Penelitian dilaksanakan di Laboratorium Pengolahan Hasil Pertanian dan Laboratorium Analisis Hasil Pertanian, Fakultas Pertanian, Universitas Riau, Pekanbaru. Penelitian ini dilaksanakan secara eksperimen menggunakan Rancangan Acak Lengkap (RAL) dengan lima perlakuan dan tiga kali ulangan sehingga diperoleh 15 unit percobaan.  Perlakuan yang digunakan adalah TN1 (100 tahu : 0 nangka muda), TN2 (85 tahu : 15 nangka muda), TN3 (80 tahu : 20 nangka muda), TN4 (75 tahu : 25 nangka muda), dan TN5 (70 tahu : 30 nangka muda). Parameter yang diamati yaitu kadar air, kadar protein, kadar serat kasar serta penilaian sensori secara deskriptif dan hedonik terhadap warna, aroma, kekenyalan dan rasa.Hasil sidik ragam menunjukkan bahwa perlakuan terbaik pada penelitian adalah 80 : 20 yang telah memenuhi persyaratan mutu nugget.  Penilaian sensori secara keseluruhan terhadap nugget perlakuan terbaik yaitu dengan deskripsi berwarna kuning, beraroma nangka dan tahu, bertekstur agak kenyal dan agak berasa tahu dan nangka serta memiliki kadar air 57,13%, kadar protein 9,62% dan kadar serat 0,94%.
KARAKTERISTIK EDIBLE FILM PATI TAPIOKA DENGAN PENAMBAHAN MINYAK ATSIRI DAUN JERUK PURUT SEBAGAI ANTIBAKTERI AGUNG SURYADI PRATAMA PUTRA; AKHYAR ALI; RASWEN EFENDI
Jurnal Sagu Vol 16, No 1 (2017)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (102.972 KB) | DOI: 10.31258/sagu.v16i1.5397

Abstract

Edible film is a biodegradable packaging that composed from organic compound. Edible film can becontaminated by pathogen bacteria. Kaffir lime leaves essential oil has able to inhibit bacteria growth. Theaim of the study was to determine the best concentration of kaffir lime leaves essential oil as antibacteria ontapioca edible film. The experiment research used a completely randomized design, which consist of fivetreatments within three replications. The treatmens were concentration of essential oil i.e A1 (0% v/v), A2(0,5% v/v), A3 (1% v/v), A4 (1,5% v/v) and A5 (2% v/v). Data were obtained using analysis of variance andcontinued by Duncan New Multiple Range Test at level 5%. The result showed that the treatments significantlyaffected on water content, solubility, resistance of water, and water vapour transmission rate. Edible film withadditional of essential oil inhibit the growth of Staphylococcus aureus FNCC-19 and Escherichia coliFNCC-15. The best treatment was A5 (2% of essential oil) with thickness 0,156 mm, water content 22,87%,solubility 30,82%, resistance of water 161,29%, water vapour transmission rate 0,291 g/m2/h, diameterinhibition 20.16 mm of Staphylococcus aureus FNCC-19, and 30.45 mm of Escherichia coli FNCC-15.

Page 16 of 23 | Total Record : 226

 14   15   16   17   18 

Filter by Year

2002 2024


Reset
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