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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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ANALISIS SALURAN PEMASARAN AGROINDUSTRI GULA MERAH AREN DI NAGARI TALANG MAUR KABUPATEN LIMA PULUH KOTA PROVINSI SUMATERA BARAT Lestari P, Putri Ayu; Hamzah, Farida Hanum; Dewi, Yossie Kharisma; Johan, Vonny Setiaries
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

Village Talang Maur is known as an agroindustry producing palm sugar. The agroindustry is experiencing problems in marketing palm sugar which will affect the agroindustry income and has not been able to determine efficient marketing channels. The objective of this study was to examine which marketing channels are the most effective in the palm brown sugar agroindustry. Marketing of palm brown sugar agroindustry consists of two marketing channels, namely channel I includes farmers (producers) – retailers – consumers, channel II includes farmers (producers) – collectors – retailers – consumers. Marketing channel I is an efficient channel consisting of a marketing margin of IDR 4000, 15,6% percentage margin, 84,3% farmer’s share, and 5,27% marketing efficiency while marketing channel II is is an efficient channel consisting of a marketing margin of IDR 8000, 30,5% percentage margin, 71,4% farmer’s share, and 10,01% marketing efficiency Channel I is considered the most efficient due to its low marketing efficiency, high farmer’s share, and lowmarketing margins.
PEMBUATAN NUGET NABATI DARI KACANG MERAH DAN JANTUNG PISANG Widuri, Thrisna Arsy; Ayu, Dewi Fortuna; Fitriani, Shanti
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 purpose of this study was to obtain the effect of the ratio of red beans and banana blossoms on the chemical and sensory characteristics of the nuggets and to obtain the selected treatment. The research method used a completely randomized design with four treatments and four replications, following the DMRT test at 5% level. The treatment in this study was the ratio between red bean and banana blossom with four levels; 40:60, 50:50, 60:40, and 70:30. Parameters observed were the moisture, ash, fat, protein, crude fiber content, and sensory evaluation. Results of the analysis of variance showed the addition of red bean and banana blossom significantly affected all parameters. The best treatment result is the ratio of red beans and banana heart 70:30 with a moisture content of 43.00%, ash content of 1.75%, fat content of 1.37%, protein content of 16.76%, and crude fibre content of 2.44%, and has a creamy colour, slightly chewy texture, and taste, aroma and overall preferred.
KARAKTERISTIK MUTU VELVA PEPAYA DAN PISANG AMBON Herawati, Netti; Mutiara, Syawatul; Riftyan, Emma
SAGU Vol. 23 No. 1 (2024): SAGU Journal – Agri. Sci. Tech., Maret, 2024, Vol. 23 : No. 1
Publisher : Fakultas Pertanian Universitas Riau

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Abstract

Frozen combination of fruit puree, sugar, and stabilizers is commonly used to produce velva, a frozen food product with a smooth texture similar to ice cream. Papaya fruit has a distinctive aroma, so if it is processed into processed velva products it will produce an aroma that is less favorable. The aroma of velva papaya can be improved by combining other fruits such as ambon banana which has a distinctive aroma. This research aimed to obtain the best ratio of papaya puree and ambon banana puree based on the quality characteristics of velva. This research used a completely randomized design (CRD) to produce 15 experimental units, with five treatments and three replications. The treatment in this study was PP1 (70:30), PP2 (60:40), PP3 (50:50), PP4 (40:60), and PP5 (30:70). Parameters observed include total solids, overrun, melting time, crude fiber content, vitamin C, and sensory evaluation. The variance results showed that overrun, melting time, crude fiber content, total solids, and sensory evaluation were significantly influenced by variations in the amount of papaya puree and ambon banana puree. Based on analysis parameters, the selected treatment was a ratio of papaya puree and ambon banana puree PP3 (50:50), producing a total solids of 27.75%, an overrun of 7.69%, a melting time of 14.15 minutes. The crude fiber content of 2.40%. vitamin C 23,47 mg. Orange in color, banana flavor, and soft and hedonically liked by the panelists.
PENGARUH KONSENTRASI MALTODEKSTRIN DAN SARI JERUK NIPIS TERHADAP TINGKAT KESUKAAN ORGANOLEPTIK MINUMAN INSTAN MENTIMUN (Cucumis sativus L.) Zakiyah, Mei Dita Fitrotus; Budiandari, Rahmah Utami; Azara, Rima; Saidi, Ida Agustini
SAGU Vol. 23 No. 1 (2024): SAGU Journal – Agri. Sci. Tech., Maret, 2024, Vol. 23 : No. 1
Publisher : Fakultas Pertanian Universitas Riau

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Abstract

Cucumber is a fresh fruit that is commonly consumed and is rich in vitamins and minerals. In addition, cucumber production is also abundant. Lime juice has a sour taste and is high in vitamin C. Both agricultural commodities have a short shelf life so that further processing is needed, namely instant powdered drinks using the foam mat drying method. This study aims to determine the organoleptic characteristics of instant cucumber powdered drinks. The study used Randomized Complete Block Design (RCBD) experiment, the first factor was the concentration of maltodextrin (15, 20, and 25%) and the second factor was the concentration of lime (5, 15, and 25%). The organoleptic test used a hedonic test, and the data were analyzed using the Friedman method. The organoleptic results in the treatment of 25% maltodextrin and 25% lime showed organoleptic color 3.47 (neutral), aroma 3.37 (neutral), texture 3.57 (like) and taste 3.93 (like).
KONSENTRASI ASAM FOSFAT (H3PO4 ) TERHADAP KARAKTERISTIK ARANG AKTIF DARI TEMPURUNG BUAH NIPAH Saitun; Pato, Usman; Zalfiatri, Yelmira
SAGU Vol. 23 No. 1 (2024): SAGU Journal – Agri. Sci. Tech., Maret, 2024, Vol. 23 : No. 1
Publisher : Fakultas Pertanian Universitas Riau

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Abstract

This study aims to obtain selected characteristics of activated charcoal made from Nypa fruitcans shell with the help of phosphoric acid as an activator. This study was conducted using a completely randomized design (CRD) with four treatments and four replications. The treatments in this study used some concentration of phosphoric acid namely; H3PO4 7.5%, H3PO410%, H3PO4 12.5%, and H3PO4 15%. Parameters observe were the yield, moisture, ash, volatile matter and pure carbon contents as well as iodine absorption. The data obtained were analyzed statistically using statistical software IBM SPSS version 23 with an analysis of variance (ANOVA) test, if F count ≥ F table and continued with Duncan’s multiple range test (DMRT) at level 5%. The results showed that increasing the concentration of phosphoric acid used significantly affected all parameters on the activated charcoal. Activated charcoal with the best treatment was found in the N4 treatment with a yield 77.78%, moisture content 3.80%, ash content 6.86%, volatile matter content 7.48%, pure carbon content 81.86% and absorption of iodine of 869.27 mg/g.
KONSENTRASI ASAM FOSFAT (H3 PO4 ) TERHADAP KARAKTERISTIK ARANG AKTIF KULIT BATANG SAGU Rahmadini, Yen Yen; Johan, Vonny Setiaries; Kurniawan, MHD Andry
SAGU Vol. 23 No. 1 (2024): SAGU Journal – Agri. Sci. Tech., Maret, 2024, Vol. 23 : No. 1
Publisher : Fakultas Pertanian Universitas Riau

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Abstract

Activated charcoal is a material that contains 85-95% carbon elements and is a porous solid. This activated charcoal is the result of heating materials containing carbon at high temperatures but does not oxidize. In this research, the materials used were sago bark and the activator was H3PO4. This study aimed to obtain selected characteristics of activated charcoal made from sago bark waste with several concentration of phosphoric acid as an activator. This study was conducted using a complete randomized design with five treatments and three replications. The treatments in this study were variations in H3PO4 concentration, namely H3PO4 5%, H3PO4 7.5%, H3PO4 10%, H3PO4 12.5%, and H3PO4 15%. Observations were made on yield, moisture content, ash content, volatile matter content, bound carbon content and iodine absorption. The data obtained were analyzed statistically analysis of variance (ANOVA) test, and if F count ≥ F table then the treatment has a significant effect and the analysis will be continued with Duncan’s multiple range test (DMRT) at the level of 5%. The results showed that the increase in phosphoric acid concentration used had a significant effect on yield, moisture content, ash content, volatile matter content, bound of carbon content, and absorption of iodine. Activated charcoal with the best treatment was found in treatment H3PO4 activator concentration 15% with a yield of 86.85%, moisture content 1.43%, ash content of 4.77%, volatile matter content 14.10%, bound carbon of content 79.68% and absorption of iodine 837.54 mg/g.
SIFAT FISIKO-KIMIA SELAI NANAS LEMBARAN DENGAN VARIASI TEPUNG PORANG SEBAGAI PENSTABIL Ashar, Muhammad Asri Bin; Efendi, Raswen; R. S. H, Ahmad Ibrahim
SAGU Vol. 23 No. 1 (2024): SAGU Journal – Agri. Sci. Tech., Maret, 2024, Vol. 23 : No. 1
Publisher : Fakultas Pertanian Universitas Riau

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Abstract

Pineapple sheet jam products can provide value to pineapple fruit. This study aims to determine the concentration of porang flour as a stabilising agent in terms of physicochemical properties in making sheet jam. The research was conducted experimentally using a completely randomised design (CRD) with four treatments and four replications, resulting in 16 experimental units. The treatment was the addition of flour, namely TP1 (0.25g porang flour), TP2 (0.50g porang flour), TP3 (0.75g porang flour), and TP4 (1.00g porang flour). The parameters observed included moisture content, ash content, syneresis test, total soluble solids (TPT), crude fibre content, and sensory assessment consisting of descriptive test and hedonic test including colour, aroma, taste, elasticity, and overall assessment of jam sheets. The treatment chosen in this study was the TP3 treatment with 0.75g flour addition which had characteristics of 17.17% moisture content, 0.30% ash content, day 2, 3, and 4 syneresis test of 1.89%, 3.42%, and 4.28% respectively, total soluble solids (TPT) of 22.10°Brix, and crude fibre content of 0.05%.
MASA SIMPAN SOSIS YANG DIAWETKAN DENGAN PENGAWET ALAMI (BAKTERIOSIN) DAN PENGAWET BUATAN (NITRIT) Hasibuan, Ahmad Ibrahim Roni Surya; Rossi, Evy; Hamzah, Faizah; Shefira, Finda Vallerya
SAGU Vol. 23 No. 2 (2024): SAGU Journal – Agri. Sci. Tech., September, 2024, Vol. 23 : No. 2
Publisher : Fakultas Pertanian Universitas Riau

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Abstract

Processed foods such as sausages are easily spoiled or damaged due to their relatively high water content. Various preservatives can be added to sausages to maintain quality and extend shelf life. This study aims to determine the type of preservative that is good in extending the shelf life of sausages. The levels of preservatives (P) used were (P1) control, (P2) nitrite 0.3% (b/b), and (P3) bacteriocin 0.3% (v/v) at storage period (S) of (S1) 0 days, (S2) 3 days, (S3) 6 days, and (S4) 9 days. The observed variables were moisture content, ash, fat, protein, total plate count, and hedonic sensory analysis (color, aroma, taste, texture, and overall assessment). The observation results were tested using Analysis of Variance (ANOVA), which DNMRT further tested at the 5% level. The results showed that the interaction between P and S treatments had a significant effect (P < 0.05) on the hedonic organoleptic values of color, aroma, taste, texture, and overall assessment of sausages in each treatment. The preservatives added (P) to the sausage had a significant effect (P<0.05) on the value of moisture content, ash, fat, protein, total plate number, and hedonic sensory assessment. In contrast, the S treatment had no significant effect (P>0.05) on each parameter observed. Based on the results of the study, it can be concluded that the best treatment is P3S4 with preservatives used, namely bacteriocin and storage for 9 days with a moisture content value of 58.51%, ash 2.93%, fat 5.40%, protein 14.95%, total plate number 6x104 CFU/g, and hedonic sensory analysis on color preferred (score 3.54), aroma preferred (score 3.59), taste preferred (score 3.86), texture preferred (score 3.88), and overall assessment preferred (score 3.81) by panelists.
MINYAK ATSIRI KULIT BUAH JERUK MANIS DENGAN MENGGUNAKAN METODE DESTILASI UAP Rizkiyah; Zalfiatri, Yelmira; Pramana, Angga
SAGU Vol. 23 No. 2 (2024): SAGU Journal – Agri. Sci. Tech., September, 2024, Vol. 23 : No. 2
Publisher : Fakultas Pertanian Universitas Riau

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Abstract

Essential oil from sweet orange peel can be obtained through a distillation process. Steam distillation is one of the methods commonly used to extract essential oils. This study aims to find the best distillation time for the physicochemical properties of essential oil from sweet orange peel. The study was conducted experimentally using a completely randomised design (CRD) method with 5 treatments and 3 replications to obtain 15 experimental units. The treatments in this study were P1 (2 hours), P2 (3 hours), P3 (4 hours), P4 (5 hours), and P5 (6 hours). The results of the study were analysed statistically using analysis of variance (ANOVA). The DMRT test was carried out at the 5% level if the F count was greater than the F table. Yield, refractive index, specific gravity, colour, and solubility in alcohol were the parameters analysed in this study. The results showed that distillation time affected the results analysed. P5 was the best treatment in this study, with a distillation time of 6 hours, producing a yield of sweet orange peel essential oil of 0.64%. This treatment has a refractive index of 1.4745, a specific gravity of 0.8119 g/ml, a colour L (brightness) of 31.48, a* (redness) of -0.2800, b* (yellowness) of 2.82, and a solubility in clear alcohol of 1:1.
SUBSITUSI TEPUNG SEMOLINA DENGAN TEPUNG KULIT PISANG KEPOK (Musa balbisiania L.) DALAM PEMBUATAN SPAGETI HITAM Yodi, Sandi Hendra; Fitria, Eddwina Aidila; Salihat, Rera Aga; Sidabalok, Inawaty; Hermalena, Leffy; Sumarno, Wawan
SAGU Vol. 23 No. 2 (2024): SAGU Journal – Agri. Sci. Tech., September, 2024, Vol. 23 : No. 2
Publisher : Fakultas Pertanian Universitas Riau

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Abstract

This study aims to determine the effect of the substitution of semolina flour with kepok banana peel flour in making black spaghetti and to determine the best substitution treatment in making black spaghetti based on panellists assessment. A completely randomized design (CRD) including three replications and five treatment levels was employed in this investigation. ANOVA and DNMRT additional tests were used to examine the observation data at a 1% significance level. The observation data were analyzed using ANOVA and DNMRT further test at a significant level of 1%. The treatments in this study were the substitution of semolina flour with kepok banana peel flour (A=95% and 5%, B=90% and 10%, C=85% and 15%, D=80% and 20%, E=75% and 25%). The study's findings demonstrated that the water, ash, fat, protein, and carbohydrate content were significantly impacted by the substitution of semolina flour and banana peel flour. All treatments met the spaghetti quality requirements set by SNI 8777-2019, except for ash content and protein content in treatments D and E. The most preferred spaghetti was spaghetti with treatment C with a moisture content of 11.97%, ash content of 4.30%, fat content of 16.18%, protein content of 16.49%, and carbohydrate content of 79.54%. The results of this study are expected to contribute to the diversification of processed products based on semolina flour.

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