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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 272 Documents
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PENGGUNAAN PATI SAGU DENGAN SUBTITUSI TEPUNG DAUN KELOR DALAM PEMBUATAN KERUPUK SAGU Muhammad, Fadel; Fitriani, Shanti; Nopiani, Yanti
SAGU Vol. 24 No. 1 (2025): SAGU Journal – Agri. Sci. Tech., Maret, 2025, Vol. 24 : No. 1
Publisher : Fakultas Pertanian Universitas Riau

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Abstract

Crackers are snacks made from starch-containing ingredients. The raw material for making crackers is basically tapioca. Efforts to diversify sago crackers need to be made to increase protein content, one of which is by adding moringa flour. This study aimed to determine the effect of the ratio of sago starch and moringa flour on the physicochemical and organoleptic properties of sago crackers. The treatment in this study was the ratio of sago starch and moringa flour namely: SK1 (100:0), SK2 (95:5), SK3 (90:10), and SK4 (85:15). The data obtained were statistically analysed using analysis of variance and continued with duncan’s multiple range test (DMRT) at a 5% level. The results of variance analysis showed that the ratio of sago starch and moringa flour used significantly affected moisture, ash, protein, and fat contents, expandability, breakability, descriptive and hedonic sensory assessment, and overall assessment of crackers. The best treatment in this study was the SK2 (95:5) with characteristics of moisture content of 3.36%, ash content of 0.02%, protein content of 2.86%, fat content of 12.71%, expandability of 38.89%, breakability of 2.75 N/s with descriptive sensory assessment of greenish beige color, moringa leaf aroma, moringa leaf flavor, crispy, and overall rating was liked by the panellists.
PEMBUATAN TEH KOMBUCHA DAUN GAMBIR DENGAN PENAMBAHAN BEBERAPA KONSENTRASI MADU Syakur, Abdan; Yusmarini; Riftyan, Emma
SAGU Vol. 24 No. 1 (2025): SAGU Journal – Agri. Sci. Tech., Maret, 2025, Vol. 24 : No. 1
Publisher : Fakultas Pertanian Universitas Riau

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Abstract

Kombucha tea is a fermented beverage characterized by a sour taste with a slight sweetness. The basic ingredients of kombucha tea can be made using gambir leaf tea because it has high antioxidants. Gambir leaf tea has a bitter and astringent taste, therefore efforts are needed to reduce this by fermenting it and adding honey as a source of sugar. This study aims to determine the appropriate concentration of honey in making kombucha tea from gambir leaves. The study was conducted experimentally using a completely randomized plan (CRD) with 4 treatments and 4 replications. The treatment in this study was the addition of honey concentration (7.5, 10, 12.5 and 15%). The parameters observed in this study were total acetic acid, acidity level (pH), total dissolved solids, antioxidant activity and sensory assessment. Data obtained from the observations were statistically analyzed using analysis of variance (ANOVA) on IBM SPSS software version 25 and continued with Duncan's multiple range test (DMRT) at the 5% level. The results showed that the addition of different honey concentrations had a significant effect on total acetic acid, pH, total dissolved solids, and antioxidant activity. Descriptive and hedonic sensory assessments but did not have a significant effect on aroma descriptively. Gambir leaf kombucha tea treatment (KM4) with a honey concentration of 15% had a total acetic acid value of 0.48%, acidity level 2.96, total dissolved solids of 14.85, and antioxidant activity of 84,45 ppm. Brown in color, fermented aroma and slightly sweet sour taste and was liked by the panelists overall.
KARAKTERISTIK BRIKET DARI ARANG DAUN KELAPA SAWIT DAN ARANG CANGKANG BIJI KARET DENGAN PEREKAT TAPIOKA Bema, Eykel Sura; Hamzah, Faizah; Zalfiatri, Yelmira
SAGU Vol. 20 No. 1 (2021): SAGU Journal – Agri. Sci. Tech., Maret, 2021, Vol. 20 : No. 1
Publisher : Fakultas Pertanian Universitas Riau

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Abstract

This research aims to get the best characteristics of charcoal briquette palm leaves and rubber seed shells in making briquettes with tapioca. The study was conducted experimentally using a Complete Randomized Design (CRD) with five treatments and three replications to get 15 experimental units. The treatments in this study were the ratio of palm oil leaves charcoal and rubber seed shells charcoal namely: DC1 (50:50), DC2 (40:60), DC3 (30:70), DC4 (20:80) and DC5 (10:90). Data were statistically analyzed using Analysis of Variance (ANOVA) follow add Duncan’s Multiple Range Test (DMRT) at 5% level. The parameters observed were density, compressive strength, moisture content, vapor content, ash content, bound carbon content, and heating value. The results of palm oil charcoal leaves and rubber shells charcoal with tapioca adhesive have a significant effect on density, compressive strength, water content, vapor content, ash content, bound carbon content and heating value. Based on the analysis results, the best treatment in this study was DC5 (10:90) with a water content of 4.85%, density of 0.56 g/cm3, compressive strength of 0.48 kg/cm2, ash content of 3.43%, evaporating content of 11.68%, bound carbon content of 80.12%, and heating value of 7,504.59 cal/g.
PEMANFAATAN BUAH NIPAH DAN BUAH PEPAYA DALAM PEMBUATAN FRUIT LEATHER Hirdan, Hirdan; Pato, Usman; Rossi, Evy
SAGU Vol. 20 No. 1 (2021): SAGU Journal – Agri. Sci. Tech., Maret, 2021, Vol. 20 : No. 1
Publisher : Fakultas Pertanian Universitas Riau

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Abstract

Fruit leather is a type of food made from fruit meat that has been crushed and dried, so it forms a thin sheet that can be rolled. The purpose of this research was to get the best combination of palm puree and papaya puree in making fruit leather. This research was experimental conducted by using complete randomized design (CRD) which consists of five treatments and three replications. The treatments in this research were NP1 (palm puree and papaya puree 65:35), NP2 (palm puree and papaya puree 55:45), NP3 (palm puree and papaya puree 50:50), NP4 (palm puree and papaya puree 45:55), and NP5 (palm puree and papaya puree 35:65). The data obtained were statically analyzed using Analysis of Variance (ANOVA) and continued with Duncan New Multiple Range Test at the 5% level. The data of fruit leather showed that ratio of palm puree and papaya puree significantly affected pH value moisture, ash and crude fiber content, total dissolved solids, sensory test of color, flavour, taste, and texture. The best treatment from this research was NP5 (palm puree and papaya puree 35:65) with pH level 4.26, moisture content 10.01%, ash 0.73%, crude fiber contents 1.71%, total dissolved solids 26.08%, and, orange color (4.50), papaya flavour (4.13), taste sweet (3.83), the texture rather springy (3.00), and overall assessment of fruit leather was liked by the panelist (3.91).
PEMANFAATAN KOLANG-KALING DAN BUAH NAGA MERAH DALAM PEMBUATAN VELVA Jalukhu, Ira Novrika; Johan, Vonny Setiaries; Rahmayuni, Rahmayuni
SAGU Vol. 20 No. 1 (2021): SAGU Journal – Agri. Sci. Tech., Maret, 2021, Vol. 20 : No. 1
Publisher : Fakultas Pertanian Universitas Riau

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Abstract

Velva is a frozen dessert made from fruits and vegetables which has low fat and high fiber. The purpose of this research was to obtain the best combination of sugar palm fruit and red dragon fruit puree on the quality of velva. This study used a completely randomized design with five treatments and three replications, resulting in 15 experimental units. The treatments in this research were the ratio of sugar palm fruit puree and red dragon fruit puree, included with level namely 90:10, 80:20, 70:30, 60:40, 50:50. Parameters observed in this study included were overrun, melting time, crude fiber content, total solids, pH, antioxidant and sensory assessment (descriptive and hedonic taste). Results of the research showed that addition of sugar palm fruit puree and red dragon fruit puree significantly affected to overrun, melting time, crude fiber, total solids, pH, antioxidant and sensory taste. The best treatment was a treatment with sugar palm fruit puree and red dragon fruit puree 50:50 with 5.46 % overrun, 7.35 minutes melting time, 1.30 % crude fiber, 23.92% total solids, 3.32 pH, and 80.13 IC50 (μg/ml) antioxidant. The result of the descriptive test of the velva from the best treatment was purple, scented with red dragon fruit flavor, red dragon fruit taste, soft textured, and for overall acceptance the panelists like the velva produced.
KARAKTERISTIK BRIKET DENGAN PENCAMPURAN KULIT BATANG SAGU DAN TEMPURUNG KELAPA Afna; Pato, Usman; Hamzah, Farida Hanum
SAGU Vol. 20 No. 1 (2021): SAGU Journal – Agri. Sci. Tech., Maret, 2021, Vol. 20 : No. 1
Publisher : Fakultas Pertanian Universitas Riau

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Abstract

Sago stem bark and coconut shell contain lignin and cellulose compounds which are quite high and have not been utilized optimally. Therefore this study aimed to obtain the best formulation of the sago stem bark and coconut shell as the main ingredients in making good quality briquette. The research was carried out experimentally using the Completely Randomized Design (CDR) method with 5 treatments and 3 replications. The treatments in this study were P1 (ratio of sago bark charcoal and coconut shell charcoal 90:10), P2 (ratio of sago bark charcoal and coconut shell charcoal 80:20), P3 (ratio of sago bark charcoal and coconut shell charcoal 70:30), P4 (ratio of sago bark charcoal and coconut shell charcoal 60:40), P5 (ratio of sago bark charcoal and coconut shell charcoal 50:50). Data obtained were statically analyzed by analysis of variance (ANOVA) and continued with Duncan’s New Multiple Range Test (DMRT) at level 5%. The results show that the ratio of sago stem bark and coconut shells did not significantly affect moisture, ash and bound carbon contents as well as density, heating value, volatile matter levels and fuel power. The best treatment was P5 (rasio of sago bark charcoal and coconut shell charcoal 50:50) with moisture content 3.67%, ash power 4.54%, volatile matter 1.13%, density power 0.67 g/cm3, bound carbon 90,68%, calorific value 7748.62 cal/g and fuel power 0,0029 g/second.
POTENSI PROBIOTIK UNTUK MENCEGAH PENULARAN COVID-19 MELALUI PENINGKATAN KEKEBALAN TUBUH MANUSIA Riftyan, Emma; Pato, Usman; Ayu, Dewi Fortuna; Rossi, Evy
SAGU Vol. 20 No. 1 (2021): SAGU Journal – Agri. Sci. Tech., Maret, 2021, Vol. 20 : No. 1
Publisher : Fakultas Pertanian Universitas Riau

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Abstract

The COVID-19 pandemic, which initially began in Wuhan, China, quickly spread to more than 206 countries, including Indonesia. The use of vaccines is a preventive measure that is quite effective in preventing transmission of COVID-19. COVID-19 is caused by SARS CoV-2 which is the result of mutations from SARS-CoV which have higher virulence properties and spread faster. As of April 7, 2020, the number of infected people has reached more than 1,350,045 people including 76,328 people have died. Although there is no specific drug to treat COVID-19, administration of drugs such as remdesivir, fapilavir and chloroquin phosphate could cure 293,665 patients. In addition to therapeutic measures, preventive measures such as increased immunity are important steps to prevent transmission of various types of diseases. The results showed that probiotics could increase immunity through crosstalk between probiotics and intestinal mucosa. Interaction between probiotics and intestinal mucosa could increase the formation of lymphocytes (B and T cells), interleukin mainly IL-10 and IL-1β, immunoglobulins especially IgA, NK and Th-17 cells. The formation of this component will directly increase the body’s immune system against transmission of various diseases including COVID-19
KEMASAN PINTAR BERBASIS EKSTRAK UBI UNGU SEBAGAI INDIKATOR KESEGARAN FILLET IKAN PATIN PADA SUHU CHILLER Saraswati, Anisa Dewi Saraswati; Ningtyas, Rina Ningtyas
SAGU Vol. 20 No. 2 (2021): SAGU Journal – Agri. Sci. Tech., September, 2021, Vol. 20 : No. 2
Publisher : Fakultas Pertanian Universitas Riau

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Abstract

Dory fillets (Pangasius sp.) contains high fat and protein, that is prone to decay. To reduce this risk, cooling storage and packaging of dory fillets with freshness indicator to make it easier for consumers to recognize quality of the fish. This study aims to determine the color change of the indicator during the storage period, as well as to determine the correlation between the color change of the indicator label and the quality of dory fillets. Indicator labels are made using natural dyes from purple sweet potato extract. The purple sweet potato was extracted, then the pH varied (pH 2, 5, 8, and 11). The sensitivity of the solution to amine gas was tested using NH4OH. Indicator label testing was carried out by application to dory fillets, besides that, the L*, a*, b* value, fish pH, and organoleptic tests were carried out every 4 days for 12 days with 2 replications. The results of the sensitivity test showed that the indicator solution was sensitive and showed a color change to the NH3 vapor. Based on the measurement of L*, a*, b* values, variations in pH 2 and 5 produce significant color changes and accordance with the results of visual observations where the color of the label changes from pink and purple to light blue. Meanwhile, the variation in pH 8 and 11 shows a color fading. The results of measurement of the initial pH were 7.4 ± 0.0 and the final pH is 7.7 ± 0.28. The organoleptic test results showed that the fish was not fresh on the 4th day based on the assessment of appearance, smell, and texture (SNI 2729: 2013). The conclusion was that purple sweet potato anthocyanin extract can be used to detect the freshness of dory fillets.
KONSENTRASI KAYU MANIS TERHADAP MUTU MANISAN EMPULUR BUAH NANAS (Ananas comosus L. Merr) SELAMA PENYIMPANAN Marwita; Efendi, Raswen; Rossi, Evy
SAGU Vol. 20 No. 2 (2021): SAGU Journal – Agri. Sci. Tech., September, 2021, Vol. 20 : No. 2
Publisher : Fakultas Pertanian Universitas Riau

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Abstract

The purpose of this research is to obtain the best concentration of cinnamon on the quality of candied pineapple pith (Ananas comosus L. Merr) during storage. This research used a Completely Randomized Design (CRD) with five treatments 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 × 103 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.
KARAKTERISTIK FISIKOKIMIA TEPUNG KELADI SINABOI (Colocasia esculenta) Fahroji; Zulfia, Viona
SAGU Vol. 20 No. 2 (2021): SAGU Journal – Agri. Sci. Tech., September, 2021, Vol. 20 : No. 2
Publisher : Fakultas Pertanian Universitas Riau

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Abstract

Taro is one of main commodities in Rokan Hilir Regency, Riau Province. The Sinaboi taro is usually traded as fresh tubers. Processing of taro flour is an alternative to increase added value of taro. The purpose of this research was to study the physicochemical characteristics of fresh tuber and taro flour. Taro was obtained from Sinaboi District then transported to the Postharvest Laboratory of Riau Assessment Institute for Agricultural Technology (AIAT), Pekanbaru. Then taro was made flour. Both of fresh tuber dan flour were analyzed for their physicochemical characteristics. The results showed that sinaboi taro was grouped into 2 grades, namely large size (BB) has 959 g weight and small size (BK) has 501 g weight. Size of BB grade was 41% longer than BK grade. Taro tuber has moisture content 62.93%, ash 1.42%, total protein 2.30%, fat 0.09%, crude fiber 0.76%, reducing sugar 1.62%, starch 27.54%, amylose 6.85%, L* 86.37, a* 5.40, and b* 8.52. Taro flour has moisture content of 11.63%, ash 3.17%, total protein 5.73%, fat 0.27%, crude fiber 1.22%, reducing sugar 1.94%, starch 67.80%, amylose 14.92%, L* 83.17, a* 6.99, and b* 5.19.

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