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 272 Documents
 23   24   25   26   27 
KARAKTERISTIK KIMIA DAN SENSORI NUGGET TAHU DAN NANGKA MUDA Sari, Liana; Ayu, Dewi Fortuna
SAGU Vol. 20 No. 2 (2021): SAGU Journal – Agri. Sci. Tech., September, 2021, Vol. 20 : No. 2
Publisher : Fakultas Pertanian Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Nugget is one of the most popular ready-to-eat foods for children and adults. This study aimed to study the chemical and sensory characteristics of nugget made form tofu and young jackfruit. The research design was completely randomized (CRD) consisting of five treatments and three replications. The treatment used as the ratio of tofu and young jackfruit, namely 100: 0, 85: 15, 80: 20, 75: 25, and 70: 30. Data were analyzed using ANOVA; if the F count is greater than or equal to the F table, further testing will be carried out using the DNMRT at the 5% level. ANOVA results showed that the ratio of tofu and young jackfruit had a significant effect on protein dan crude fiber content, and hedonic on aroma, texture, taste, and overall assessment of the nugget. The ratio of tofu and young jackfruit had no significant effect on moisture content of the nugget. The best treatment was 80: 20 ratio of tofu and young jackfruit with water content of 57.13%, protein of 9.64%, crude fiber of 1,23%, and hedonic assessment on aroma, texture, taste, and overall assessmentof the nugget was rather liked by the panelists.
KINETIKA PERTUMBUHAN SELULOSA MIKROBIAL TERHADAP PEMBUATAN NATA DE PINA DENGAN PENAMBAHAN SUKROSA Fadilah, Tika; Restuhadi, Fajar
SAGU Vol. 20 No. 2 (2021): SAGU Journal – Agri. Sci. Tech., September, 2021, Vol. 20 : No. 2
Publisher : Fakultas Pertanian Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Nata de pina is a food product derived from pineapple peel which part of the biomass growth consists of cellulose, agar-shaped, and white. The study aimed to determine the optimum production for sucrose concentration, yield, maximum velocity (Vmax), and Michaelis-Menten constant (KM) on the resulting microbial cellulose. The study used a non-factorial Completely Randomized Design (CRD) with four treatments and four replications. The treatments of this study were the addition of sucrose 1, 3, 6, and 9%. Data were analyzed statistically using analysis of variance. However, the effect of the treatments did not significantly (P>0.05) influence total sugar content. The results showed that growth kinetics of microbial cellulose with the addition of 6% sucrose was the optimum treatment to produce nata de pina, which had 0.81 cm thickness, 15.92 g wet weight, 12.92 g dry weight, 3.32% yield, and 7.04% total sugar content. The optimum growth of microbial cellulose biomass was obtain the maximum velocity value (Vmax) 1.4708 μM/mL minute and the optimum Michaelis-Menten constant (KM) with a value of 3.7341 μM.
PEMBUATAN NUGET JAMUR TIRAM PUTIH DENGAN PENAMBAHAN IKAN GABUS Ashari, Mercia Yolanda; Pato, Usman; Rossi, Evy
SAGU Vol. 22 No. 1 (2022): SAGU Journal – Agri. Sci. Tech., Maret, 2022, Vol. 21 : No. 1
Publisher : Fakultas Pertanian Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

The purpose of this research was to obtain the best combination for making white oyster mushroom nuggets with the addition of cork fish. This study was conducted by using a completely randomized design with four treatments and four replications. The treatments consisted of TG1=white oyster mushroom : cork fish (100:0), TG2=white oyster mushroom : cork fish (90:10), TG3 = white oyster mushroom : cork fish (80:20), TG4 = white oyster mushroom : cork fish (70:30). Data obtained were analyzed by using analysis of variance and followed by Duncan’s New Multiple Range Test (DNMRT) at 5%.Result showed that the combination of white oyster mushroom and cork fish significantly affected moisture, ash, fat, protein, and fiber, and descriptive sensory assessment such as colour, flavour, aroma and elasticity of nuggets. The best treatment was TG4 = white oyster mushroom : cork fish (70:30) with 54.91% moisture content, 1.71% ash, 12.62% fat, 35.24% protein, and 0.28% fiber. The overall sensory assessment of TG4 treatment was favored by panelists with a description of yellowish white colour, a taste typical of cork fish, a little bit of typical smell of cork fish and white oyster mushroomand chewy texture.
PEMANFAATAN Leuconostoc mesenteroides DAN Lactobacillus plantarum 1 DALAM PEMBUATAN PIKEL PROBIOTIK UMBI BENGKUANG Puteri, Dini Elfiani; Yusmarini; Pato, Usman
SAGU Vol. 22 No. 1 (2022): SAGU Journal – Agri. Sci. Tech., Maret, 2022, Vol. 21 : No. 1
Publisher : Fakultas Pertanian Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

The purpose of this research was to determine the appropriate Leuconostoc mesenteroides and Lactobacillus plantarum 1 strains on the microbiological and sensory quality of the probiotic pickles. The research was conducted experimentally by using a completely randomized design with four treatments and four replications. The treatments used in this study were P0 (addition of Leuconostoc mesenteroides), P1 (addition of Leuconostoc mesenteroides + Lactobacillus plantarum 1 RN1-23121), P2 (addition of Leuconostoc mesenteroides + Lactobacillus plantarum 1 RN2-53), P3 (addition of Leuconostoc mesenteroides + Lactobacillus plantarum 1 RN2-12112). The data were analyzed by ANOVA, it was then analyzed by Duncan’s New Multiple Range Test (DNMRT) at α=5% level. The results showed that the addition of Lactobacillus plantarum 1 strains with different amylolytic properties significantly affected acidity (pH), lactid acid, total lactic acid bacteria, as well as descriptive and hedonic sensory assessments of color, aroma, crispness, taste, and overall. The selected treatment was P3 (addition of Leuconostoc mesenteroides + Lactobacillus plantarum 1 RN2-12112) with pH 2.80, lactid acid 0.98%, total lactic acid bacteria 9.57 log CFU/ml with sensory characteristics of yellowish white color, distinctive fermented aroma, crunchy, sour taste, and overall assessment of hedonic was favored by the panelist.
KEKERASAN, KERAPUHAN DAN DAYA TERIMA KUKIS YANG DIBUAT DARI SUBSTITUSI TEPUNG BIJI MANGGA (Mangifera indica L.) Kurnia, Pramudya; Zulfiyani, Kurnia Shinta
SAGU Vol. 22 No. 1 (2022): SAGU Journal – Agri. Sci. Tech., Maret, 2022, Vol. 21 : No. 1
Publisher : Fakultas Pertanian Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

The basic ingredients of food will affect the physical quality, including texture. Mango seed flour is one of the ingredients that has a fairly high carbohydrate, which is 69.77% and has the potential to be processed into food products, such as cookies. The purpose of this study was to determine the texture of cookies, i.e. hardness and fracturability, as well as the acceptability of cookies made from mango seed flour substitution. Type of this research was an experiment with a completely randomized design and the percentage of mango seed flour substitution is 0%, 5%, 10%, 15%. Texture was tested using texture analyzer and acceptability was obtained from the assessment of 40 panelists. The hardness data were analyzed using the Kruskal Wallis test. The results showed that the p-value of the hardness parameter was 0.372 and the p-value was 0.472. The acceptability test data were analyzed using the Kruskal Wallis test followed by Duncan’s test with the result that the p value for all parameters (i.e. color, aroma, taste, texture and overall) were <0.05 so that the use of mango seed flour had significant effect on all parameters of preference. Substitution with 5% mango seed flour becomes the product that has no significant different from the use of 100% wheat flour.
KARAKTERISTIK PRODUK ENERGY CHEWS KULIT BUAH SEMANGKA DENGAN PENAMBAHAN AIR JERUK LEMON Atmaja, Hasan Priya; Setiyaningrum, Zulia; Wardana, Agung Setya; Mardiyati, Nur Lathifah
SAGU Vol. 22 No. 1 (2022): SAGU Journal – Agri. Sci. Tech., Maret, 2022, Vol. 21 : No. 1
Publisher : Fakultas Pertanian Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Endurance sports are a type of sports that prioritize continuous endurance for a long time so that it releases energy and sweat that exceeds ordinary activities. Therefore, complementary foods are needed to overcome the loss of energy and fluids during exercise such as energy chews. The addition of lemon was intended to add flavor, a source of potassium and as a natural preservative for the product. The purposes of this study were to describe and analyze the water and potassium contents of the watermelon rind with the addition of lemon zest energy chews. This was a true experimental study using a completely randomized design (CRD) which consists of 4 formulations with the addition of lemon juice; 0 g, 25 g, 30 g and 35 g lemon juice per 50 g watermelon rind. The water content tests used the oven method and the potassium test used the gravimetric method. The results of the water content test got an average value of 80.16% while the results of the potassium level test got an average value of 101.84 mg/100g. The results of the influence test of lemon zest addition on water content showed p value = 0.956 while potassium content p = 0.884. There were no effects of the addition of lemon zest on the water and potassium content of the watermelon rind energy chews product. The water content in energy chews products did not meet the SNI requirements of a maximum of 20% so that it still needs further development.
PENGUJIAN ASAM LEMAK BEBAS PADA WAJIK YANG DILAPISI EDIBLE FILM KHITOSAN-PVA Fitria, Eddwina Aidila; Budaraga, I Ketut; Zebua, Samudera
SAGU Vol. 22 No. 1 (2022): SAGU Journal – Agri. Sci. Tech., Maret, 2022, Vol. 21 : No. 1
Publisher : Fakultas Pertanian Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Wajik is one of the traditional snacks that many people are interested in sweet and legit mandatory tastes that further add to consumer interest in this product. This product is a semi-wet food made from glutinous rice, coconut milk, coconut and sugar. Coconut milk is a mandatory additive in making wajik, because the oil produced by coconut milk will bring out a legit taste and savory. Coconut milk also produces fat in wajik. Fat contained in wajik make this product have a short shelf life because it is easy to experience rancidity. Plastic is one of the packaging that is often used to package this product to reduce the use of plastic, so it can be replaced with edible chitosan -PVA film. The purpose of this study is to determine the value of free fatty acids in Wajik coated edible Chitosan-PVA film until it reaches damage. This study used a complete randomized design with 5 levels of treatment and 3 repeats. A data as deep as the analysis was analyzed using ANOVA and test continued DNMRT at a real level of 1%. The treatment in this study is wajik storage period coated with edible chitosan-PVA film (0, 5, 10, 15, 20 Days). The results showed that edible film had a very noticeable effect on the wajik characteristics based on the free fatty acid test. The value of free fatty acids on Wajik on storage day-0 (0.02%), day-5 (0.04%), day-10 (0.06%), day-15 (0.12%) and day-20 (0.16%). Based on this SNI 01-4272-1996, wajik coated edible chitosan-PVA film can last until the tenth day.
PENAMBAHAN MINYAK ATSIRI RIMPANG LENGKUAS MERAH PADA EDIBLE COATING TAPIOKA TERHADAP MUTU BAKSO AYAM SELAMA PENYIMPANAN DINGIN Tamba, Nadia Novianti; Restuhadi, Fajar; Efendi, Raswen
SAGU Vol. 21 No. 2 (2022): SAGU Journal – Agri. Sci. Tech., September, 2022, Vol. 21 : No. 2
Publisher : Fakultas Pertanian Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Chicken meatballs are perishable food because of their complete nutritional content and a suitable place for microbial growth. One of the efforts to maintain the quality of chicken meatballs is by providing an edible coating that adds antibac- terial such as red galangal essential oil. This research aimed to obtain the best concentration of essential oil in an edible coating to maintain the quality of chicken meatballs during cold storage. The research used a completely randomized design (CRD) consisting of five treatments as follows: without the addition of essential oils (P0); the concentrations of essential oils were 0.5% (P1); 0.75% (P2); 1.00% (P3); and 1.25% (P4). A sample was stored at a cold temperature (5ºC) for 0, 5, 10, and 15 days. The data obtained were analyzed statistically using Analysis of Variance (ANOVA), then analyzed with the Duncan᾽s Multiple Range Test (DMRT) at the 5% level. The results showed that edible coating added with red galangal essential oil had a significant effect on water content, pH, total plate count (TPC), descriptive sensory assessment on chicken meatballs. The best treatment was edible coating tapioca with red galangal essential oil concentration of 1%, which can maintain quality up to the 10th day of storage with a water content was 64.55%, acidity value (pH) was 6.26, TPC value was 4.94 log CFU/ml, and sensory assessment descriptive for color 3.47 (bone), flavor 3.20 (chicken flavor), texture (chewy).
PEMANFAATAN BUAH NIPAH DAN UMBI BIT PADA PEMBUATAN FRUIT LEATHER Sari, Kamelia; Pato, Usman
SAGU Vol. 21 No. 2 (2022): SAGU Journal – Agri. Sci. Tech., September, 2022, Vol. 21 : No. 2
Publisher : Fakultas Pertanian Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Fruit leather is a snack food made from thin sheets of fruit. Depending on the fruit used, it has a consistent and distinct flavor. The goal of this study was to find the best ratio of Nipah pulp and beetroot pulp for making Fruit leather. A completely randomized design (CRD) was used in this study, with four treatments and four replications. This study compared Nipah fruit pulp and beetroot pulp, specifically NB1 (85:15), NB2 (75:25), NB3 (65:35), and NB4 (55:45). Water, ash, pH, fiber, antioxidant activity, and sensory tests for color, taste, texture, and overall assessment were the parameters observed in this study. Data were statistically analyzed at a 5% level using Analysis of Variance (ANOVA) and Duncan’s Multiple Range Test (DMRT). The ratio of Nipah fruit pulp to beetroot pulp significantly influenced water content, ash content, pH content, crude fiber content, antioxidant activity, sensory tests on color, taste, aroma, and texture, and overall assessment. In this study, the best treatment for fruit leather was Nipah fruit pulp and beetroot pulp (85:15), with moisture content 7.63%, ash 0.78%, pH 4.40, crude fiber 2.62%, antioxidant activity 118.31 ppm, red color (score 2.00), and sweet taste (score 2.00). Its aroma was slightly fragrant with Nipah fruit and beetroot (score 3.00), its texture was chewy (score 4.43), and the panelists favored the overall rating (score 4.43).
EFEKTIFITAS KEMASAN ANTIMIKROBA LENGKUAS PADA PEMPEK SELAMA PENYIMPANAN Yurnalis; Fitria, Eddwina Aidila; Witri, Tika Rahma
SAGU Vol. 21 No. 2 (2022): SAGU Journal – Agri. Sci. Tech., September, 2022, Vol. 21 : No. 2
Publisher : Fakultas Pertanian Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

The purpose of this study was to determine the effectiveness of galangal anti-microbial packaging on the quality of pempek during storage. This study used a simple complete randomized design with 4 levels of treatment and 3 repeats. The treatment in this study was the duration of pempek storage with anti-microbial galangal packaging in the form of edible film for 0, 1, 2 and 3 days. The observational data were analyzed using anova and DNMRT further tests at a real level of 1%. The results showed that the duration of pempek storage with antimicrobial galangal packaging significantly affected moisture and, protein contents as well as the amount of mold. Antimicrobial packaging of galangal is less effective in inhibiting mold growth. The growth of mold still occured until the third day by number of 3,0x104 CFU/g.

Page 25 of 28 | Total Record : 272

 23   24   25   26   27 

Filter by Year

2002 2025


Reset
Filter By Issues
All Issue Vol. 24 No. 2 (2025): SAGU Journal – Agri. Sci. Tech., September, 2025, Vol. 24 : No. 2 Vol. 24 No. 1 (2025): SAGU Journal – Agri. Sci. Tech., Maret, 2025, Vol. 24 : No. 1 Vol. 23 No. 2 (2024): SAGU Journal – Agri. Sci. Tech., September, 2024, Vol. 23 : No. 2 Vol. 23 No. 1 (2024): SAGU Journal – Agri. Sci. Tech., Maret, 2024, Vol. 23 : No. 1 Vol 23, No 1 (2024) Vol. 22 No. 2 (2023): SAGU Journal – Agri. Sci. Tech., September, 2023, Vol. 22 : No. 2 Vol. 22 No. 1 (2023): SAGU Journal – Agri. Sci. Tech., Maret, 2023, Vol. 22 : No. 1 Vol 22, No 2 (2023) Vol 22, No 1 (2023) Vol. 22 No. 1 (2022): SAGU Journal – Agri. Sci. Tech., Maret, 2022, Vol. 21 : No. 1 Vol. 21 No. 2 (2022): SAGU Journal – Agri. Sci. Tech., September, 2022, Vol. 21 : No. 2 Vol 21, No 2 (2022) Vol 21, No 1 (2022) Vol. 20 No. 2 (2021): SAGU Journal – Agri. Sci. Tech., September, 2021, Vol. 20 : No. 2 Vol. 20 No. 1 (2021): SAGU Journal – Agri. Sci. Tech., Maret, 2021, Vol. 20 : No. 1 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