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Shanti Fitriani
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Fakultas Pertanian Universitas Riau Kampus Bina Widya Km. 12 Simpang Baru Pekanbaru, 28293
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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
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Prospek Pengembangan Agroindustri Sagu di Riau Kepulauan Dorlan Sipahutar; Herman Supriadi
Jurnal Sagu Vol 8, No 02 (2009)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2175.678 KB) | DOI: 10.31258/sagu.v8i02.1387

Abstract

A survey on sago development in Riau Island Province had been conducted during May 2007 through PRA (Participatory Rural Apprasial). Primary data was collected from 20 farmers, 3 sago processing industries and 5 trader of sago mills, while secondary data was gathered from related institutions. The quantitative and qualitative data were analyzed using SWOT (strength, Weakness, Opportunity and Threat) Analysis. The analysis concludes that the strengths of sago industry development are: land suitability, farmer motivation, culture, and production continuity. The weakness of sago industry in Riau Island are: limited marketing acces and low processing technology adoption. Sago industry in Riau islands has great potential to be developed through strong government regulation and has high demand in the world market. While the threats are: The development of sago industry in other countries, trade monopoly of processed products, and lack of partnership systems. Strategic recommendation to develop sago industry in Riau Islands are: 1) Establishing land conservation and production, 2) Empowerment of farmer group for marketing and technology adoption, 3) Establishing stronger government regulation to develop sago industry and export, 4) Anticipating limited marketing and partnership system, as well as the improvement of agroindustry in other countries
Efek Residu Pemberian Tricho-Kompos Jerami Padi Terhadap Pertumbuhan Produksi Sawi Hijau (Brassica juncea. L) Edison Anom
Jurnal Sagu Vol 7, No 2 (2008)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2090.278 KB) | DOI: 10.31258/sagu.v7i2.1104

Abstract

The objective of this research was to obtain the best dosage of paddy straw compost as residual effect from the first planting toward growth and production of green mustard at the second planting. The experimental research was carried out in duration of 3 months using Completely Block Randomized Design (CBRD) with 5 treatments and 4 replications. The treatments were the application of paddy straw Tricho-compost of o ton/ha, 10 tons/ha, 15 tons/ha, 20 tons/ha, and 25 tons/ha. Parameters observed were plant height (cm), leaf area (cm­­2), number of leaf (piece), root length (cm), fresh weight of plant (g) and consumable fresh weight of the plant (g). Deta obtained were analyzed by anova and continued by Duncant New Multiple Range Test (DNMRT) at 5% level. The result of this research showed that application of paddy straw Tricho compost at 20 tons/ha dosage for the first planting gave the best effect for the growth and production of green mustard at second planting. There was an increase of green mustard growth an production at the second planting.
PELUANG PENGEMBANGAN AGRIBISNIS SAYUR-SAYURAN DI KABUPATEN KARIMUN, RIAU Almasdi Syahza
Jurnal Sagu Vol 2, No 03 (2003)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2344.275 KB) | DOI: 10.31258/sagu.v2i03.694

Abstract

The objective of tlie .study was to identify the possibility and strategy of vegetables agrobusiness development inKarimun. The Development of vegetables agrobusines.s in Karimun is promising, because of its geographicalcondition. The surrounding areas of Karimun are Batam Island and international trade route: Singapore-Malay,sia-lndonesia. The area is connected to Karimun-Tanjung Pinang lini<age project. The promisingcommodities were: lettuce, petal, celery, legume, bitter mellon, cucumber, mustard greens, leafy vegetable,eggplant Having 500 hectares potential land area use for vegetables, Karimun was expected to be the major ofvegetable supplier for Batam, Tanjung Pinang and Singapore.
Pemanfaatan Buah Nipah (Nypa fruticans) dan Buah Pepaya (Carica papaya L) dalam Pembuatan Fruit Leather Hirdan Hirdan; Usman Pato; Evy Rossi
Jurnal Sagu Vol 20, No 1 (2021)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (257.365 KB) | DOI: 10.31258/sagu.v20i1.7897

Abstract

Fruit leather merupakan  jenis bahan pangan yang terbuat dari daging buah yang telah dihaluskan dan dikeringkan, sehingga membentuk lembaran tipis yang dapat digulung. Tujuan dari penelitian ini adalah untuk mendapatkan kombinasi terbaik dari bubur buah nipah dan bubur buah pepaya dalam pembuatan fruit leather. Penelitian ini merupakan penelitian eksperimen yang dilakukan dengan menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari lima perlakuan dan tiga ulangan. Dengan Analysis of Varians (ANOVA) dan diikuti oleh Duncan New Multiple Range Test (DMRT)  pada taraf  5%. Perlakuan dalam penelitian ini  adalah NP1 (bubur buah nipah dan bubur buah pepaya 65:35), NP2 (bubur buah nipah dan bubur buah pepaya 55:45), NP3 (bubur buah nipah dan bubur buah pepaya 50:50), NP4 (bubur buah nipah dan bubur buah pepaya 45:55), NP5 (bubur buah nipah dan bubur buah pepaya 35:65). Data yang diperoleh dianalisis secara statistik menggunakan Analysis of Variance (ANOVA) dan dilanjutkan dengabn uji Duncan New Multiple Range Test (DMRT) pada taraf 5%. Data fruit leather menunjukkan bahwa rasio bubur buah nipah dan bubur buah pepaya berpengaruh nyata terhadap nilai pH, kadar air, kadar abu dan serat kasar, total padatan terlarut, uji sensoris warna, aroma, rasa, dan tekstur. Perlakuan terbaik dari penelitian ini adalah NP5 (bubur buah nipah dan bubur buah pepaya 35:65)  dengan nilai pH 4,26, kadar air 10,01%, abu 0,73%, kadar serat kasar 1,71%, total padatan terlarut 26,08%, dan warna oranye (4,50), aroma pepaya (4,13), rasa manis (3,83), tekstur agak kenyal (3,00), dan penilaian keseluruhan fruit leather disukai oleh panelis (3,91).
PEMBUATAN BIODIESEL METIL ESTER DARI MINYAK JELANTAH DAN METANOL DENGAN KATALIS ABU GOSOK MITA SAPUTRI; FAJAR RESTUHADI; RASWEN EFENDI
Jurnal Sagu Vol 15, No 1 (2016)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (655.317 KB) | DOI: 10.31258/sagu.v15i1.5217

Abstract

Biodisel methyl ester research has been used waste cooking oil and methanol with ash replenishment as acatalyst.This research was doing to saw the effect of catalyst concentration on biodiesel from used cookingoil. The research used a Completely Randomized Design with five treatments is M1 (catalyst 2 g), M2 (catalyst4 g), M3 (catalyst 6 g), M4 (catalyst 8 g) and M5 (catalyst 10 g) withing three replications. The data wereanalyzed using Analysis of Variance (ANOVA) and continued with DNMRT at 5% level. The research resultshas showed that the addition of a catalyst concentration of ash significantly (P<0,05) affected on the acidnumber, total glycerol content, density, saponification number, viscosity, iodin number, flash point and levelmethlyl ester, but did not significantly influence (P>0,05) on the water content. The best treatment is M5 withacid number 0,71 mg KOH/g, total glycerol content of 0,01%, density 0,88 g/cm3, viscosity of 47,94 cSt, iodinnumber 66,83 gI2/100, water content of 0,06%, flash point 249,33°C, saponification number154,84 mg KOH/g and levels of methyl ester 99,5%.
Pengaruh Skarifikasi dan Pemberian Giberellin Terhadap Perkecambahan Benih Tanaman Aren (Arenga pinnata (Wurmb.) Merr.) Annis Tatik Maryani; Irfandri &#039;
Jurnal Sagu Vol 7, No 01 (2008)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2122.704 KB) | DOI: 10.31258/sagu.v7i01.1095

Abstract

The objective of this research was to determine the influence of scarification and giberellin to sugar palm seed (Arenga pinnata (Wurmb.) Meer) germination. The experiment was conducted from june to November 2006. This researsh used Completely Randomized Design (RAL) with two factors that are scarification and concentration of giberellin. The parameters of this research were germination age (day), germination percentage (%) and seedling height (cm). The result of this research showed the interaction between scarification treatment and sugar palm seed soaking in 50 ppm giberellin resulted in better sugar palm seedling growth compared to other combination. Scarification treatment can improve germination of sugar palm seed and giberellin soaking with 50 ppm consentration represented the treatment with the highest growth.
SUBTILUSI MINYAK SAWIT MERAH DAN TEPUNG TEMPE SEBAGAI SUMBER VITAMIN A PADA PRODUK COOKIES Vanda Julita; Evy Damayanti
Jurnal Sagu Vol 1, No 01 (2002)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (3270.696 KB) | DOI: 10.31258/sagu.v1i01.685

Abstract

An observation concerning tiic making use of Red Palm Oil (RPO) as a source of B-caroten in cookies production was carried out. The formula was a modification of a research carried out by Rimbawan et al (1995). The analysis result of R-caroten content in the product are; cookies with maizcna as a natural substance with concentration of RPO 40%, 60% and 80% respectively are in amount of 9290 ng, 12360.25 /tg and 28503.4 ng; cookies with rice flour and conscntration of  RPO 40%, 60% and 80% respectively arc in amount of 8532 /tg, 23760 ftg and 29408 /tg per 100 gram successively. Average consumption of cookies as such much as 20 g/day increased vitamin A as amount 999.6 RK for cookies rice flour with consentration RPO 80% and 414,4 R E for cookies maizcna with consentraliun RPO 60%. 
PENGARUH PENAMBAHAN BUAH NANAS TERHADAP KUALITAS KIMIA DAN SENSORI BAKSO DAGING AYAM KAMPUNG VONNY SETIARIES JOHAN; RUSDA AZIZAH RITONGA; RAHMAYUNI RAHMAYUNI
Jurnal Sagu Vol 19, No 1 (2020)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (60.578 KB) | DOI: 10.31258/sagu.v19i1.7875

Abstract

Tujuan dari penelitian ini adalah untuk mendapatkan rasio terbaik antara daging ayam kampung dan bubur buahnanas dalam pembuatan bakso. Penelitian ini menggunakan metode eksperimen dengan menggunakanRancangan Acak Lengkap (RAL) dengan lima perlakuan dan tiga ulangan. Perlakuannya adalah rasio dagingayam dan bubur buah nanas, yaitu AN1 (100 : 0), AN2 (95 : 5), AN3 (90 : 10), AN4 (85 : 15), AN5 (80 : 20). Datadianalisis secara statistik dengan menggunakan sidik ragam (ANOVA) dan diuji lanjut dengan Duncan NewMultiple Range Test (DNMRT) pada tingkat 5%. Parameter yang diamati adalah kadar air, kadar abu, kadarprotein, kadar lemak, kadar serat kasar, serta uji sensori terhadap warna, aroma, rasa, kekenyalan, keempukan,dan penilaian keseluruhan. Hasil penelitian menunjukkan bahwa penambahan bubur buah nanas pada baksoayam kampung berpengaruh nyata terhadap kadar air, kadar abu, kadar protein, kadar lemak, kadar serat kasar,serta uji sensori warna, aroma, rasa, kekenyalan, keempukan, dan penilaian keseluruhan. Berdasarkan penelitianini, perlakuan terbaik adalah rasio daging ayam dan bubur buah nanas (95 : 5) yang memiliki kadar air 52,15%,kadar abu 0,85%, kadar protein 13,67%, kadar lemak 9,22%, kadar serat kasar 0,030% . Hasil uji sensori warnaabu-abu, beraroma daging ayam, berasa daging ayam, kenyal dan empuk. Berdasarkan uji hedonik warna,aroma, rasa, kekenyalan, keempukan, dan penilaian keseluruhan disukai oleh panelis.
KAJIAN MUTU GIZI BAKSO BERBASIS DAGING SAPI DAN JAMUR MERANG (Volvariella volvaceae) AGUS PURWANTO PURWANTO &#039;; AKHYAR ALI ALI &#039;; NETTI HERAWATI HERAWATI &#039;
Jurnal Sagu Vol 14, No 2 (2015)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (59.175 KB) | DOI: 10.31258/sagu.v14i2.3004

Abstract

ABSTRACTThe research aimed to obtain the best treatment and in nutrition, organoleptic test, and methode IndonesianNational Standard (INS). This research used the method Completely Randomized Design (CRD) with fourtreatments and replication. The treatments were D0J0 = 100% beef + 0% Mushroom; D1J1 = 95% + 5%mushroom; D2J2 = 90% + 10% mushroom; D3J3 = 85% + 15% mushroom. Parameters analyzed weremoisture content, ash content, protein content, fiber content and organoleptic values (color, taste, flavor,texture, surface smoothness and overall assessment). The data obtained were analyzed statically usingAnalysis of Variance (Anova) and further tested with Duncan’s New Multiple Range Test (DNMRT) at thelevel of 5%. The treatments gave significant effect on moisture, ash, protein and fiber content as well as onattributes taste and aroma on the hedonic test. The best treatment was D1J1 meatball that have moisture of67%, ash 1,81%, protein 10,13%, and fiber content 0,86% has meet quality standard of meatball SNI 01-3818-1995.Key words: Meatball, beef, mushroom (Volvariella volvaceae)
Survai Pemetaan Tanah Di Kecamatan Teluk Meranti, Pelalawan Besri Nasrul
Jurnal Sagu Vol 6, No 02 (2007)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (627.637 KB) | DOI: 10.31258/sagu.v6i02.1513

Abstract

To optimize the utilization of the soils, especially in the wetlands, precise and comprehensive understanding of soil characteristic is needed to support agricultural works. The study was conducted in the Teluk Meranti District, Pelalawan for five months. The field survey was carried out on 1:50.000 scale map which was used for mapping, classifying, describing morphological, physical, and chemical soil properties. The soil classification systems applied to this study were soil taxonomy until family categories. The result of study indicated that areas occupied by six soil mapping units were: sapric haplohemist on 42.173 Ha areas (11%); typic haplohemist on 111.520 Ha areas (29%); typic haplosaprist on 212.486 Ha areas (54%); typic endoquents on 14.310 Ha areas (3%); sulfic endoaquepts on 4.297 Ha areas (1%); humic endoaquepts on 5.235 Ha areas (1%). Key words: soil survey, soil mapping, soil classification, Pelalawan

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