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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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KARAKTERISTIK MINYAK KAYU MANIS ( QNNAMOMUMBURMANII BLUME) BERDASARKAN I^TAKKULIT PADA BATANG DAN UKURAN BAHAN PADA PROSES PENYULINGAN Noviar Harun
Jurnal Sagu Vol 9, No 2 (2010)
Publisher : Universitas Riau

The research objective was to determine the effect of skin hieation on the stem and material sizeduring distWation process toward yieM and quality of cinnamon oil {dimaimmutm bumuum Blume). Researchmethod used was fnctorial in Randomized Block Design with two treatments. The treatmoits were the location/height of skin (30cm, 60 cm and 90 cm from the base ofthe stem) and the size of the material (smaB, mediumand large). Replications were conducted three times and then continued with DNMRT test if there is anysignificant d ifference among the treatments. The parameters used were oil yieM, spedfic gravity, refractiveindex, optical rotation, solubility in akohol and total sinnamahiehide The result showed that the highest oilyield, specific gravity and refractive index contained in the combined treatment of higher locatiofl on stem (90cm) and smaller material size. Foroptiad rotation the highest value contained in combined treatment of tergermaterial size and higher skintocationon the stem (90 cm). The h h s value for the solubility in alcohol and% ettotal sinnamaklehHie contained in combined treatment oflarger size material and lower locatkin on the stem(30 cm). Cinnamon o8 produced still fulfils the quality standard of Indonesfain cinnamon oil (SN1).

PEMANFAATAN TEPUNG UBI JALAR UNGU DAN TEPUNG KELAPA SEBAGAI BAHAN PENSUBSTITUSI TERIGU DALAM PEMBUATAN MI INSTAN AINIL HIFDA DAULAY; YUSMARINI YUSMARINI; YELMIRA ZALFIATRI
Jurnal Sagu Vol 17, No 2 (2018)
Publisher : Universitas Riau

The purpose of this research was to get the best formulation of purple sweet potato flour and coconut flour inmaking instant noodles. This study was used a completely randomized design experiment with 5 treatmentand 3 replications that produced 15 exsperimental units. The obtained data were statistically analized usinganalysis of variance (ANOVA). If the F count is high than or equal to F table then continued with DNMRT testat the 5% level. The treatments in this research included TUK1 (wheat flour 90: purple sweet potato flour 0:coconut flour 10), TUK2 (wheat flour 85: purple sweet potato flour 5: coconut flour 10), TUK3 (wheat flour 80:purple sweet potato flour 10: coconut flour 10), TUK4 (wheat flour 75: purple sweet potato flour 15: coconutflour 10) and TUK5 (wheat flour 75: purple sweet potato flour 15: coconut flour 10). Result of analiysis ofvariance showed that the ratio of purple sweet potato flour and coconut flour significantly affected moisturecontent, protein content, acid number, intactness, rehydration time and sensory assessment. The best treatmentinstant noodles was TUK4 which had moisture content 4.25%, protein content 10.84%, acid number 1.34 mgKOH/g, intactness 94.67% and rehydration time 6.10 minutes. Descriptive sensory assessment was purplecolour, purple sweet potato flavor, slightly texture and purple sweet potato taste.

RASIO LIDAH BUAYA DAN RUMPUT LAUT TERHADAP MUTU PERMEN JELLY Fina Fitrina; Akhyar Ali; Shanti Fitriani
Jurnal Sagu Vol 13, No 1 (2014)
Publisher : Universitas Riau

Jelly candy is one from of diversification of products aloe vera and seaweed. This study aims to get the right ratiobetween aloe vera and seaweed to produce jelly candies with good quality. Parameters observed in this studymoisture content, ash content, pH, reducing sugar content, crude fiber content and organoleptic testing the level ofpreference panelist on candy jelly with aloe vera and the ratio of seaweed. The study was conducted using acompletely randomized design with 3 (three) replications consisting of 5 (five) treatments are:LR1 (aloe vera 90% :10% seaweed), LR2 (aloe vera 80% : 20% seaweed), LR3 (aloe vera 70% : 30% seaweed), LR4 (aloe vera 60% :40% seaweed), and LR5 (aloe vera 50% : 50% seaweed). The result of analysis showed that the ratio of aloe veraand seaweed significantly effect on moisture content, ash content, reducing sugar content, and crude fiber contentand not significantly effecton pH and the overall ratio of aloe vera and seaweed preferred by the panelists. Theratio of aloe vera and seaweed in the treatment LR4 (aloe vera 60%:40% seaweed) is best treated with a moisturecontent of 16.44%, ash content 0.38%, pH 3.36, reducing sugar content 22.62%, crude fiber content of 1.44% andpreferred by the panelists in organoleptic testing.Key words: Aloe vera, seaweed, jelly candy

UJI BEBERAPA KONSENTRASI EKSTRAK DAUN MIMBA (AZADIRACHTA INDICA A. JUSS.) UNTUK PENGENDALIAN PENYAKIT ANTRAKNOSA YANG DISEBABKAN JAMUR COLLETOTRICHUM CAPSISI PADA BUAH CABAI MERAH PASCA-PANEN Muhammad Ali; Yunel Venita; Benny Rahman
Jurnal Sagu Vol 11, No 1 (2012)
Publisher : Universitas Riau

The objective of this research is to study the effect of some concentrations of neem leaves extractin controlling anthracnose disease on post-harvested red chilli fruits. A research has been conductedexperimentally using a Completely Randomized Design, consisting of 6 treatments and 5 replications. Thetreatments are 6 concentrations of neem leaves extract : 0%=M0, 1%=M1, 5%=M2, 10%=M3, 15%= M4and 20%=M. Result of the research indicated that the concentration of neem leaves extract gave differenteffect in controlling anthracnose disease of the red chilli fruits. The concentration of neem leaves extractat 15% and 20% gave a better effect in controlling anthracnose disease of post-harvested red chilli fruits,which resulted in a smaller diameter of in-vitro fungi colony growth, a longer incubation period of thedisease and a lower incidence of the disease.

Efektifitas Ekstrak Daun Nimba (Azadirachta indica) dengan Pelarut Metanol dan Air terhadap Hama Spodoptera litura F. Hafiz Fauzana; Fifi Puspita
Jurnal Sagu Vol 8, No 01 (2009)
Publisher : Universitas Riau

Synthetic insecticide which is commonly used to control pest has negative impact to human health and environment. Besides, it is not effective to prevent pest. However, the usage of insecticide made of plant can provide an alternative because it has less side effects and easy degradation in nature. The Nimba plant (Azadirachta indica) is know to have insecticide element, anti-eating, and able to disturb the growth of insects. This research was carried out at the laboratory of plant protection Faculty of Agriculture and the Laboratory of Biology Faculty of Mathematics and Natural Science, Riau University. The research was carried out by factorial experiment in Completely Randomized Design with three factors, seven levels, and five replications. The three factors were the spraying of nimba leaves extract on the larvae Spodoptera litura by different solvent and water thinner which were methanol solvent and acetone thinner, methanol solvent and water thinner, and water solvent and water thinner. The treatment of each factor resulted in the different extract concentration of nimba leave. Those are 0%, 1%, 3%, 6%, 10%, 15%, and 20%. The result of research proved that nimbi leave extract using methanol solvent and acetone thinner had better result in poisoning pest. At 1% concentration level it was effective to prevent larvae S. litura which was equivalent with the concentration of 15% nimbi leave extract with methanol solvent and water thinner, and also with 20% nimbi leave extract with water solvent and water thinner.

IDENTIFIKASI PENYAKIT NENAS (ANANAS COMOSUS L.) DAN TINGKAT SERANGANNYA DI DESA RIMBO PANJANG KECAMATAN TAMBANG KABUPATEN KAMPAR PROVINSI RIAU Fifi Puspita; Yetti Elfina; Siti Aminah
Jurnal Sagu Vol 3, No 01 (2004)
Publisher : Universitas Riau

Pineapple (Ananai cnmo.ms L.) is a fmit, whicli has high economic value because of its wide variety of uses. Itis not only consumed fresh, but also made into syrup, taffy, andother candies, Jam and dried into chips. Thecultivation pineapple in the Rinibo Panjang Village, Tambang District, Subprovince of Kampar, Province ofRiau still uses traditional growing and culUvication methods, which result in low productivity. Conservationand diseases control are areas that need to be iraprovcd.Thc purpose of this research Ls to identifify the diseasesbased on characteristic morphology and that attack stage at the pineapple. The research was conducted in Pestand Plant diseases Laboratory of Agricultural Faculty at Riau University.This research used survey methodbased on field area, quantity of population, and plants were produced. The results of the research indicated thatsire two type of diseases attacking the pineapple crops. The First is a leaf spot caused Curvulariamaculans,infecting some 34.6 % in the field 4, The second is decay the fruits caused Thiehviopsis paradoxa, and wasfound in 32 % of the crop in field 2.

ADDITION OF HONEY AND TIME FERMENTATION ON THE QUALITY OF RED BEAN FERMENTED MILK (Phaseolus vulgaris L.) Rahmayuni '; Faizah Hamzah; Fifin Nofiyana
Jurnal Sagu Vol 12, No 1 (2013)
Publisher : Universitas Riau

This research is to analyse influence of addition of honey and time fermentation on the quality of red beanfermented milk. A Complete Random Design with two factors and three replications was applied in this research.The first factor was addition of honey 5%, 10% and 15% and the second factor was time fermentation of 8 hour,10 hour and 12 hour. Data were analyzed using Analysis of Varian (ANOVA) and continued by using Duncan’sNew Multiple Range Test (DNMRT) the level 5%. The result show that the addition of honey and time fermentationhad no significant interaction. Addition of honey and time fermentation significantly effects the pH and total acidtitration, but had no significant effect on the organoleptic parameters.Key words: red bean, honey, time fermentatin, milk fermentation

Studi Pengembangan Kelapa Sawit Rakyat di Provinsi Riau Ahmad Rifai; Syaiful Hadi; Nurul Qomar
Jurnal Sagu Vol 7, No 2 (2008)
Publisher : Universitas Riau

The study aimed to analyze development of smallholder oil palm plantations in Riau, focusing on patterns of partnership between farmer and estate companies, financial intitutions, marketing agents, and industries, and analyzed profit margin and farmer incomecontribution to household income. Data had been collected by household survey and indepth interviews, and analyzed using a descriptive-comparative method. The study identified that smallholder oil palm plantations were developed by finance scheme of Nucleus Estate Smallholder (NES), KKPA (Kreedit Koperasi Primer untuk Anggota), and pure self finance. According to the poverty criteriaby Sayogyo, most of the oil palm farmers are not in poor category. The productivity of pure self finance smallholder plantation is 15.5% to 44.0% from the research-based palm oil standart productivity, while smallholder plantations by NES and KKPA have 61,3% to 83,8% and 39,7% to 70,6% of the standart, respectively. It is due to diferences in seed used and agricultural technology applied. Marketing of fresh fruit bunches in smallholder plantations by NES and KKPA integrated with nucleus estate or company, while marketing by pure self finance smallholder plantations used intermediate sellers.

PERTUMBUHAN DAN PRODUKSI CABAI (CAPSICUM ANNUUM L.) YANG DITANAM DENGAN PEMBERIAN ABU JAJANG SAWIT DAN JENIS MULSA Husna Yetti; Rusli Yulianter
Jurnal Sagu Vol 2, No 03 (2003)
Publisher : Universitas Riau

The research was conducted to evaluate the effect of treatment or addition of oil palm's ash and various kindsmulch on the growth and production of chilli (Capsicum annuum. L). The experimental method used wasrandomized block design method with 2 factor namely 1) Various dosages of oil palm's ash and 2) Variouskinds of mulch. Parameters observed were the height of pLmt, number of primary branchs, number of fruitsper plant and weight offruits per plant The experimental results show that interaction between oil palm's ashand mulch significantly influenced the growth and production of chilli. Addition of ash significantly increa.sedthe number and weight of fruits per plant Treatment with mulch only increased the number of fruit per plant.

KARAKTERISTIK BRIKET DENGAN PENCAMPURAN KULIT BATANG SAGU DAN TEMPURUNG KELAPA Afna Afna; Usman Pato; Farida Hanum Hamzah
Jurnal Sagu Vol 20, No 1 (2021)
Publisher : Universitas Riau

Kulit batang sagu dan tempurung kelapa mengandung senyawa lignin dan selulosa yang cukup tinggi dan belum dimanfaatkan secara optimal. Penelitian ini bertujuan untuk mendapatkan formulasi terbaik pencampuran kulit batang sagu dan tempurung kelapa dalam pembuatan briket. Penelitian dilakukan secara eksperimen menggunakan Rancangan Acak Lengkap (RAL) dengan 5 perlakuan dan 3 ulangan. Perlakuan dalam penelitian ini P1 (arang kulit sagu dan arang tempurung kelapa 90:10), P2 (arang kulit sagu dan arang tempurung kelapa 80:20), P3 (arang kulit sagu dan arang tempurung kelapa 70:30), P4 (arang kulit sagu dan arang tempurung kelapa 60:40), P5 ( arang kulit sagu dan arang tempurung kelapa 50:50). Data yang diperoleh dianalisis secara statik dengan analysis of variance (ANOVA) dan dilanjutkan dengan New Multiple Range Test (DNMRT) Duncan pada taraf 5%. Hasil penelitian ini menunjukkan bahwa rasio kulit batang sagu dan tempurung kelapa berpengaruh nyata terhadap kadar air, kadar abu, kadar zat mengguap, kerapatan, kadar karbon terikat, nilai kalor dan daya bahan bakar. Perlakuan terbaik pada penelitian ini adalah P5 (arang kulit kayu sagu dan arang tempurung kelapa 50:50) kadar air 3,67%, daya abu 4,54%, kadar zat mengguap 1,13%, daya bakar 0,67 g / cm3, karbon terikat 90,68%, nilai kalori 7748,61 kal/g dan daya bahan bakar 0,0029 g/detik.

Page 17 of 23 | Total Record : 226

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Shanti Fitriani

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sagu@ejournal.unri.ac.id

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+6281277044311

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sagu@ejournal.unri.ac.id

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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