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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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KARAKTERISTIK MUTU NUGGET UDANG KERING DENGAN NANGKA MUDA Suripto, Idwal; Rossi, Evy; Zalfiatri, Yelmira
SAGU Vol. 21 No. 2 (2022): SAGU Journal – Agri. Sci. Tech., September, 2022, Vol. 21 : No. 2
Publisher : Fakultas Pertanian Universitas Riau

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Abstract

The purpose of this study was to obtain a comparison of dried shrimp nuggets and young jackfruit to quality (moisture content, ash content, protein content, fat content, and crude fiber content) and sensory nugget of shrimp and young jackfruit. The research method used a completely randomized design with four treatments and four replications. The treatments consisted of UN1 dried shrimp: young jackfruit (70:30), UN2 dried shrimp:young jackfruit (60:40), UN3 dried shrimp:young jackfruit (50:50), and UN4 dried shrimp: young jackfruit (40:60). The data obtained were analyzed statistically using the analysis of variance and continued with the Duncan’s Multiple range test (DMRT) at the 5% level. The results of the analysis showed that the combination of dried shrimp and young jackfruit had a significant effect on moisture, ash, fat, protein and crude fiber content, as well as descriptive and hedonic sensory assessments such as color, aroma, taste and texture. The best treatment was UN1 dried shrimp: young jackfruit (70:30) with the moisture content was 58.68%, ash content was 4.44%, fat content was 4.14%, protein content was 11.65%, and crude fiber content was 0.99%. Descriptive sensory assessment was brown in color, very flavorful of dried shrimp, very dried shrimp taste, and chewy texture and hedonic judgments are favored by the panelists.
PEMANFAATAN TEPUNG PISANG KEPOK DAN TEPUNG TEMPE DALAM PEMBUATAN KUKIS Malau, Muhammad Suhadah; Yusmarini; Johan, Vonny Setiaries
SAGU Vol. 21 No. 2 (2022): SAGU Journal – Agri. Sci. Tech., September, 2022, Vol. 21 : No. 2
Publisher : Fakultas Pertanian Universitas Riau

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Abstract

Cookies are a type of snack that tastes sweet, has a crunchy texture, made from flour with other additives such as eggs, margarine, powdered sugar, and powdered milk. The purposes of this research were to obtain the best ratio between kepok banana flour and tempe flour for making cookies with appropriate nutritional content SNI 01-2973-2011. The study was conducted using a completely randomized design (CRD) with five treatments and three replications. The treatment in this research was the difference of the ratio between kepok banana flour and tempe flour, namely PTI (100:0), PT2 (95:5), PT3 (90:10), PT4 (85:15) and PT5 (80:20). Data were analyzed using analysis of variance (ANOVA) and then continued with Duncan’s new multiple range test (DNMRT) at 5% level. The result showed that the ratio of kepok banana flour and tempe flour significantly affected moisture, ash, protein, fat, carbohydrate, as well descriptive and hedonic sensory overall tests. The ratio of kepok banana flour and tempe flour (85:15) was chosen as the best treatment which had 7.1% protein, 4.5% moisture, 2.6% ash, 7.7% fat, 78.8% carbohydrate, with a description of brown, slightly flavored banana kepok, crumbly texture, slightly tempe taste, and overall hedonic assessment were liked by panelists.
PEMANFAATAN KELOPAK BUNGA ROSELA SEBAGAI PEWARNA DALAM PEMBUATAN VELVA BUAH NIPAH Budi; Rossi, Evy; Pato, Usman
SAGU Vol. 22 No. 1 (2023): SAGU Journal – Agri. Sci. Tech., Maret, 2023, Vol. 22 : No. 1
Publisher : Fakultas Pertanian Universitas Riau

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Abstract

This study aimed to obtain the best formulation in the manufacture of velva made from nipah fruit combined with rosella flower petals. This research was conducted experimentally using a completely randomized design (CRD) of four treatments and four replications. The treatments in this study were the ratio of nipa palm pulp (N) to rosella flower petal pulp (R), namely NR1 = 90:10 (w/w), NR2 = 80:20 (w/w), NR3 = 70:30 (w/w), and NR4 = 60:40 (w/w). The results were statistically analyzed using Analysis of Variance (ANOVA). The results showed that the ratio of nipa palm pulp: to rosella petal pulp significantly affected crude fiber content, acidity, and velva melting time. The results also showed that the treatment affected the velva sensory test parameters, including color, aroma, and taste. Meanwhile, the difference in the ratio of nipa palm pulp: to rosella petal pulp had no significant effect (P>0.05) on the softness of the velva. The hedonic sensory test showed that the ratio of nipah fruit and rosella had a significant effect (P<0.05) on overall velva acceptance. Based on chemical analysis and velva sensory test, the treatment selected in this study was the ratio of nipah fruit pulp to rosella flower pulp 70:30 (NR3) with a fiber content of 1.90%, overrun 30.32%, and acidity 4.70. The velva melting time was 9.10 m, and the sensory assessment had a red color (2.50), soft texture (3.80), slightly fragrant with nipah fruit (2.70), and slightly tasted like nipah fruit (2.60), and overall acceptance liked by panelists (4.40).
VARIASI PENGGUNAAN SUKROSA PADA MEDIUM NATA DE BANANA SKIN TERHADAP KINETIKA PERTUMBUHAN SELULOSA MIKROBIAL Hutagaol, Alexander; Restuhadi, Fajar; Riftyan, Emma; Saputra, Edo
SAGU Vol. 22 No. 1 (2023): SAGU Journal – Agri. Sci. Tech., Maret, 2023, Vol. 22 : No. 1
Publisher : Fakultas Pertanian Universitas Riau

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Abstract

This study aims to determine the best sucrose formulation and the maximum velocity (Vmax) and Michaelis-Menten constant (KM) on the resulting microbial cellulose. This research was conducted experimentally using a completely randomized design with four treatments and four replications to obtain 16 experimental units. The treatments in this study were P1 (5% sucrose), P2 (7% sucrose), P3 (9% sucrose), and P4 (11% sucrose). The data obtained were analyzed using analysis of variance (ANOVA). If Fcount ≥ Ftable, it will be continued with the Duncan’s multiple range test (DMRT) at the 5% level. The results of variance showed that the growth kinetics of microbial cellulose biomass in the manufacture of nata de banana skin with the use of sucrose had a significant effect on the thickness of the nata, the wet weight of the nata, the dry weight of the nata, the yield and the total sugar content. The best formulation treatment for adding sucrose in this study was treatment P3 (9% sucrose), which had a thickness of 0.30 cm nata, wet weight of nata 6.18 g, dry weight of nata 0.079 g, yield 5.16%. The growth kinetics value of Nata de banana skin microbial cellulose biomass produced was the maximum speed (Vmax) of 0.96019 μM/ml and constant optimum according to Michaelis-Menten (KM) 0.61614 μM.
EVALUASI MUTU MINUMAN PROBIOTIK AIR KELAPA MUDA DAN SARI BUAH NAGA MERAH MENGGUNAKAN LACTOBACILLUS FERMENTUM INACC B1295 Ajrin, Syafri; Pato, Usman; Rahmayuni
SAGU Vol. 22 No. 1 (2023): SAGU Journal – Agri. Sci. Tech., Maret, 2023, Vol. 22 : No. 1
Publisher : Fakultas Pertanian Universitas Riau

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Abstract

The purpose of this study was to determine the best ratio of coconut water and red dragon fruit juice for making probiotic drink by utilizing Lactobacillus fermentum InaCC B1295. This research was conducted experimentally using a completely randomized design with five treatments and four replications. This study compared coconut water and red dragon fruit juice, specifically P1 (100:0), P2 (90:10), P3 (80:20), P4 (70:30) and P5 (60:40). The experimental parameters in this study consisted of acidity degree, titratable accidity, total LAB, fat level, and sensory characteristics. The data obtained were analyzed statistically by analysis of variance using IBM SPSS 23 Duncan’s New Multiple Range Test at level 5%. The results showed that addition of red dragon fruit juice with different ratio significantly affected the chemical, microbiological, physical and organoleptic assessment of probiotic drinks. The best treatment is P3 treatment (ratio of coconut water and red dragon fruit juice 80:20) with the criteria of 4.91 pH value, 0.66% titratable accidity, 8.93 log CFU/ml total LAB, and 0.81% fat level. Characteristics for descriptive sensory test of the P3 treatment showed slightly purplish red color, typical flavorful fermentation, rather sour and less homogeneous.
KARAKTERISTIK FRUIT LEATHER MANGGA-ROSELA DENGAN KONSENTRASI KARAGENAN BERBEDA Krismawan, Adi; Pato, Usman
SAGU Vol. 22 No. 1 (2023): SAGU Journal – Agri. Sci. Tech., Maret, 2023, Vol. 22 : No. 1
Publisher : Fakultas Pertanian Universitas Riau

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Abstract

Making fruit leather needs to be added hydrocolloids to improve plasticity that often occurs, especially in raw materials that contain low pectin, such as mango and rosella. One solution that can be done is to add ingredients that have good plasticizing properties, such as carrageenan. The study aimed to obtain the best concentration of carrageenan in the manufacture of fruit leather. This research was conducted experimentally using a completely randomized design (CRD) consisting of five treatments as follows: without the addition of carregeenan (K0); the addition of carrageenans for 0.3% (K1), 0.6% (K2), 0.9% (K3), and 1.2% (K4). The data obtained were analyzed statistically using analysis of variance (ANOVA), then analyzed with duncan’s multiple range test (DMRT) at 5% level. The results showed that addition of various concentrations of carrageenan significantly affected the moisture, ash, fiber content, total sugar, pH value, descriptive color, and descriptive and hedonic texture of the mango-rosella fruit leather but did not significantly influence the hedonic color, aroma, taste, overall assessment, and descriptive aroma and taste. The best treatment in this study was K1 (addition of 0.3% carrageenan) with moisture content 13.88%, ash 0.37%, fiber 5.16%, total sugar 49.72%, pH value 2.97. The K1 treatment had slightly red color description, has a mango and rosella aroma, a sweet, slightly sour taste, and slighlty chewy texture. The average panelist liked the K1 treatment in terms of color, aroma, taste, texture, and overall value.
KARAKTERISTIK FISIKOKIMIA BRIKET ARANG BATANG KELAPA SAWIT DENGAN PENAMBAHAN ARANG TEMPURUNG KELAPA Santo, Hakim; Johan, Vonny Setiaries; Zalfiatri, Yelmira; Nopiani, Yanti
SAGU Vol. 22 No. 1 (2023): SAGU Journal – Agri. Sci. Tech., Maret, 2023, Vol. 22 : No. 1
Publisher : Fakultas Pertanian Universitas Riau

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Abstract

Oil palm trunks and coconut shells are biomass waste that can be used to make charcoal briquettes as an alternative energy source since they contain lignin and cellulose. The goal of this study was to find the optimum briquette character from a combination of oil palm trunk charcoal and coconut shell charcoal. This study employed a completely randomized design (CRD) with five treatments and three replications. In this investigation, the ratios of oil palm trunk to coconut shell charcoal were 90:10, 80:20, 70:30, 60:40, and 50:50. The data was statistically examined using analysis of variance (ANOVA) and Duncan’s New Multiple Range Test (DNMRT) at the 5% level. The study revealed that the ratio of oil palm trunk and coconut shell charcoal had an effect on specific gravity, moisture content, fixed carbon content, ash content, and calorific value. Briquettes (50:50) with a density of 0.77 g/cm3, a water content of 4.07%, a volatile content of 14.52%, an ash content of 6.25%, a carbon content of 75.14%, and a calorific value of 7,998.07 cal/g were the best treatment.
PENENTUAN PRIORITAS PENGENDALIAN PERSEDIAAN PADA INDUSTRI MAKANAN PAGI DI KOTA PEKANBARU MENGGUNAKAN KLASIFIKASI ABC Juarsa, Rahmadini Payla; Simalongo, Ariandini; Firdaus, Shiva Ainda; Siburian, Gilbert Ernest
SAGU Vol. 22 No. 2 (2023): SAGU Journal – Agri. Sci. Tech., September, 2023, Vol. 22 : No. 2
Publisher : Fakultas Pertanian Universitas Riau

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Abstract

The breakfast food industry was a micro, small, and medium enterprise that produced various preparations for breakfast. The products produced were yellow noodles, leaf lontong, plastic lontong, fried tofu, and peanut sauce. The breakfast food industry did not have a system for prioritizing inventory control. As a result, the industry often experienced stock shortages when demand was high and excess stock when demand was low. Therefore, this research aimed to identify and classify products using the ABC classification method to obtain product classes that required special attention to avoid shortages or excess inventory. ABC classification was a method of classifying objects based on their profit value. Products with more excellent profit value were given the highest priority so that they were always ready to be produced and always had stock. This research used data on the number of sales and product prices in the breakfast food industry in 2022. The research results showed that yellow noodles and leaf lontong were included in class A, plastic lontong was included in class B, and fried tofu and peanut sauce were included in class C. The products included in class A needed high priority because they contributed more than 75% of the total industrial profits. Meanwhile, products belonging to class B got medium priority, and products in class C got low priority for inventory control.
PENGGUNAAN SANTAN KELAPA DAN WHIPPING CREAM DALAM PEMBUATAN ES KRIM BERBASIS TERUNG BELANDA DAN BIJI SAGA Junita, Putri; Rahmayuni; Riftyan, Emma
SAGU Vol. 22 No. 2 (2023): SAGU Journal – Agri. Sci. Tech., September, 2023, Vol. 22 : No. 2
Publisher : Fakultas Pertanian Universitas Riau

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Abstract

Ice cream is a frozen food made from cow’s milk which is very popular with the public. This study aims to get the best formulation using coconut milk and whipping cream for the quality of Tamarillo ice cream which refers to SNI No. 01=3713-1995. This study used a completely randomized design with five treatments and four replications resulting in 20 experimental units. The treatment in this study was the comparison of coconut milk and whipping cream in making Tamarillo ice cream. The formulations used were SW1 (90:10), SW2 (80:20), SW3 (70:30), SW4 (60:40), SW5 (50:50). Parameters observed were fat content, protein content, overrun, total solids, melting time, and sensory assessment (descriptive and hedonic). The results showed that the ratio of coconut milk and whipping cream in Tamarillo ice cream had a significant effect on fat content, protein content, total solids, melting time, and sensory assessment. SW3 (70:30) was the best treatment with 4.09% fat content, 18.03% protein content, 35.26% total solids, 19.55% overrun, and 13.53 minutes melting time.
PEMANFAATAN KULIT MANGGIS (GARCINIA MANGOSTANA L.) DALAM PEMBUATAN ES KRIM DENGAN VARIASI KONSENTRASI GUM XANTHAN Rahmatun; Pato, Usman; Rossi, Evy
SAGU Vol. 22 No. 2 (2023): SAGU Journal – Agri. Sci. Tech., September, 2023, Vol. 22 : No. 2
Publisher : Fakultas Pertanian Universitas Riau

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Abstract

Ice cream is a semi solid food made from milk which is very popular with the public. This study aimed to obtain the best concentration of xanthan gum as a stabilizer in the making of mangosteen skin ice cream. Making ice cream to produce attractive colors and contain then properties of mangosteen fruit skin is used. The study used a non factorial completely randomized design (CRD) with six treatments and three replications. The treatments in this study were the addition of xanthan gum concentrations namely P0 (0%), P1 (0.1%), P2 (0.2%), P3 (0.3%), P4 (0.4%), and P5 (0.5%). The results werestatistically analyzed using Analysis of Variance (ANOVA). The calculated F is greater than the F table, so it is continued with the Duncan’s Multiple Range Test (DMRT) at the 5% level. The results showed that the concentration of xanthan gum significantly affected (P<0.05%) total solids, melting point time, overrun, viscosity, and hedonic tests which included taste, softness and overall. However, the treatment xanthan gum concentrations did not significantly influence (P<0.05) the hedonic test namely color. The best treatment in this study was the addition of 0.5% xanthan gum (P5) to the manufacture of mangosteen skin ice cream. Mangosteen skin ice cream had a total solid of 39.80%, melting point time of 15.08 minutes, overrun of 26,73%, viscosity of 13,487.76 cP, and the hedonic score of the panelists was favorable.

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