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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 281 Documents
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DESAIN KEMASAN DENGAN MENGGUNAKAN METODE QUALITY FUNCTION DEPLOYMENT (QFD) PADA PRODUK SNACK BAR Kurniawan, Mhd Andry; Juarsa, Rahmadini Payla; Sianturi, Eben Ezer; Hawari, Akmal; Khairumi, Salsabila; Siburian, Gilbert Ernest; Aritonang, Andreas Sahat
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

Quality function deployment (QFD) is an effective method for providing solutions to problems because it identifies consumer needs and expectations and their use in the development process. The packaging design of a snack bar product is designed using QFD methodology, with the assistance of house of quality (HOQ). The data from the questionnaire will be collected, analyzed and applied to QFD. This study aims to design packaging designs that meet consumer needs and preferences, especially in the development and design of the latest, most innovative and best snack bar products. By integrating the QFD method, two packaging design proposals were obtained to meet consumers’ needs and desires for snack bar product packaging that meets the criteria of five priority specifications, in which consumers want snack bar packaging to have clear product images and information, intuitive packaging design, convenient and modern packaging appearance, brand representation, and packaging materials that are not easily damaged.
PEMANFAATAN LIMBAH KULIT PISANG KEPOK DAN KULIT KAKAO DALAM PEMBUATAN PLASTIK BIODEGRADABLE Erlangga, Muhammad; Johan, Vonny Setiaries; Dewi, Yossie Kharisma
SAGU Vol. 23 No. 2 (2024): SAGU Journal – Agri. Sci. Tech., September, 2024, Vol. 23 : No. 2
Publisher : Fakultas Pertanian Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/6zx5vv84

Abstract

Biodegradable plastic is a polymer generated from renewable materials. One method of manufacture includes use starch derived from organic waste products, such as banana peels. This research sought to establish the ideal ratio of kepok banana peel starch to cocoa pod husk cellulose for the production of biodegradable plastic that complies with the SNI 7818:2014 standard. The study was executed experimentally employing a Completely Randomised Design (CRD), comprising four treatments with starch-to-cellulose ratios of 10:0, 9:1, 8:2, and 7:3, each replicated four times, yielding a total of 16 experimental units. Statistical analysis was conducted using analysis of variance (ANOVA), and significant findings were then examined using Duncan’s Multiple Range Test (DMRT) at a 5% significance threshold. The findings indicated that altering the ratios of kepok banana peel starch and cocoa pod husk cellulose markedly influenced the characteristics of the biodegradable plastic, including water absorption, water vapour transfer rate, tensile strength, elongation, and biodegradation rate. The optimal ratio was achieved with the 7:3 (starch:cellulose) treatment, demonstrating a tensilestrength of 27.72 MPa, elongation of 1.5%, water absorption of 28.96%, water vapour transfer rate of 0.228 g/m2/hour, and a biodegradation duration of 12 days.
KARAKTERISTIK MUTU YOGHURT BUAH NAGA MERAH (HYLOCEREUS POLYRHIZUS) SELAMA PENYIMPANAN Bangun, Haganta; Pato, Usman; Riftyan, Emma
SAGU Vol. 24 No. 2 (2025): SAGU Journal – Agri. Sci. Tech., September, 2025, Vol. 24 : No. 2
Publisher : Fakultas Pertanian Universitas Riau

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Abstract

Yogurt is a beverage product processed through milk fermentation using Lactobacillus bulgaricus and Streptoccocus thermophilus. To add flavor, color, and aroma so as to improve the oraganoleptic properties of yogurt, it is necessary to add fruit in the manufacturing process such as dragon fruit. The use of red dragon fruit puree in yogurt is expected to increase the shelf life of yogurt, improve organoleptic, and increase the nutritional value of yogurt, as well the antioxidants content that function to prevent or delay several types of cell damage due to the oxidation. This study aimed to determine the quality characteristics of red dragon fruit yogurt during storage. The research was carried out using a completely randomized design with four treatments. The treatments in the study included storage times of 0, 7, 14, and 21 days at cold temperatures (4°C) which were repeated four times to obtain 16 experimental units. The data obtained were analyzed statistically using the ANOVA test. If the calculated F value is greater than or equal to the F table, then it is continued with Duncan's New Multiple Range Test (DNMRT) at the 5% level. The results of the analysis of variance showed that the storage times of red dragon fruit yogurt had a significant  effect on the degree of  the total lastic acid bacteria, total titratable acid, pH and viscosity. The results showed that the strorage period of red dragon fruit yoghurt had no significant effect on antioxidant activity as well as descriptive sensory assessment. The selected treatment was, P3 (14 days) red dragon fruit yogurt with, total LAB of 8.91 log CFU/ml, pH of 4.76, total titrated acid of 0.369%, viscosity of 726.82cP, and antioxidant of 10.52 ppm. The yogurt in P3 (14 days) treatment tasted sour, was red, smelled like dragon fruit, was a little thick.
PEMANFAATAN CANGKANG BUAH KARET SEBAGAI BAHAN BAKU PEMBUATAN ARANG AKTIF DENGAN AKTIVATOR SENG KLORIDA (ZnCl2) Ardiansyah, Nur; Johan, Vonny Setiaries; AR, Nur Hasnah
SAGU Vol. 24 No. 2 (2025): SAGU Journal – Agri. Sci. Tech., September, 2025, Vol. 24 : No. 2
Publisher : Fakultas Pertanian Universitas Riau

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Abstract

Activated charcoal is charcoal that has been activated through carbonization and activation processes to produce pores and carbon that function as adsorbents. As part of the rubber plant, the fruit shells are not widely used and are therefore often categorized as waste. As a material rich in lignocellulose, rubber fruit shells have the potential to be used in the production of activated charcoal. Conceptually, the formation of activated charcoal involves two important stages, namely the carbonization process and the activation process. The activation of the material can be carried out with the help of salt compounds, including zinc chloride (ZnCl₂) as an activating agent. The focus of this study is to find the optimum concentration of ZnCl₂ in producing activated charcoal based on rubber fruit shells with quality parameters that meet the SNI No. 06-3730-1995 standard for technical activated charcoal. An experimental approach was applied in this study using a completely randomized design (CRD) that included five treatments and three replicates for each treatment. The treatment applied was a variation in the concentration of ZNCl2 activator, namely P1 (20%), P2 (25%), P3 (30%), P4 (35%), and P5 (40%). The research data were analyzed using the ANOVA statistical method. The results of the analysis showed that differences in the concentration of zinc chloride (ZnCl₂) as an activator had a significant effect on the characteristics of moisture content, ash content, volatile matter content, bound carbon, and iodine adsorption value. Activated charcoal with the best treatment was found in treatment P4 (ZnCl2 activator concentration 35%) and met the criteria of SNI No. 06-3730-1995, with a moisture content of 2.39%, ash content of 5.20%, volatile matter content of 14.53%, fixed carbon content of 77.88%, and iodine adsorption capacity of 838.85 mg/g.
LAMA PENGERINGAN TERHADAP AKTIVITAS ANTIOKSIDAN DAN KARAKTERISTIK MUTU TEH HERBAL BUAH PEDADA (SONNERATIA CASEOLARIS) Pratama, M. Ridho; Ayu, Dewi Fortuna; RSH, Ahmad Ibrahim
SAGU Vol. 24 No. 2 (2025): SAGU Journal – Agri. Sci. Tech., September, 2025, Vol. 24 : No. 2
Publisher : Fakultas Pertanian Universitas Riau

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Abstract

ABSTRAK   Teh herbal adalah minuman yang dibuat dari pengolahan bunga, kulit kayu, biji, daun, buah, dan akar dari berbagai tanaman yang memiliki manfaat bagi tubuh. Penelitian ini bertujuan untuk mengetahui pengaruh waktu pengeringan pada teh herbal buah pedada terpilih terhadap karakteristik mutu dan aktivitas antioksidannya. Penelitian dilakukan secara eksperimental menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari empat perlakuan dan empat ulangan. Perlakuan dalam penelitian ini adalah waktu pengeringan LP1 (110 menit), LP2 (130 menit), LP3 (150 menit), dan LP4 (170 menit). Parameter yang diamati meliputi kadar air, kadar abu, kandungan polifenol, aktivitas antioksidan, serta evaluasi sensori. Data dianalisis secara statistik menggunakan analisis ragam (ANOVA) dan dilanjutkan dengan uji Duncan (DMRT) pada taraf 5%. Hasil penelitian menunjukkan bahwa waktu pengeringan berpengaruh signifikan terhadap kadar air, kadar abu, serat kasar, kandungan polifenol, aktivitas antioksidan, dan evaluasi sensori. Perlakuan LP3 (waktu pengeringan 150 menit) merupakan perlakuan terpilih untuk teh herbal buah pedada dengan kadar air 7,10%, kadar abu 6,37%, kandungan polifenol 1,25%, dan aktivitas antioksidan 239,82 ppm. Karakteristik sensorinya digambarkan berwarna kuning pucat, memiliki sedikit aroma buah pedada, dan rasa sedikit pahit. Evaluasi sensori hedonik terhadap warna, aroma, rasa, dan penerimaan keseluruhan menunjukkan tingkat kesukaan yang cukup.   Kata Kunci: Antioksidan, waktu pengeringan, teh herbal, buah pedada   ABSTRACT   Herbal tea is a beverage made from the processing of flowers, bark, seeds, leaves, fruits, and roots of various plants that have benefits for the body. This study aims to determine the drying time of selected pedada fruit herbal tea on the quality characteristics and antioxidant activity of the herbal tea. The study was conducted experimentally using a completely randomised design (CRD) consisting of four treatments and four replications. The treatments in this study were drying time of LP1 (110 minutes), LP2 (130 minutes), LP3 (150 minutes), and LP4 (170 minutes). The parameters observed in this study were moisture content, ash content, polyphenol content, antioxidant activity, and sensory evaluation. The data were statistically analysed using analysis of variance (ANOVA) and followed by Duncan's multiple range test (DMRT) at the 5% level. The results showed that drying time significantly affected moisture content, ash content, crude fiber, polyphenol content, antioxidant activity, and sensory evaluation. The LP3 treatment (drying time of 150 minutes) was the selected treatment for pedada fruit herbal tea with a moisture content of 7.10%, ash content of 6.37%, polyphenol content of 1.25%, and antioxidant activity content of 239.82 ppm. The sensory characteristics are described as pale yellow in colour, with a slight aroma of pedada fruit, and a slightly bitter taste. The hedonic sensory evaluation of colour, aroma, taste, and overall acceptability was moderately favourable.   Keywords: antioxidants, drying time, herbal tea, pedada fruit    
THE EFFECT OF ROSELLE EXTRACT AND EGGSHELL POWDER CONCENTRATION ON THE CHARACTERISTICS OF CHITOSAN BASED SMART EDIBLE FILM Russel Jonathan; Erni Setijawaty; Adrianus Rulianto Utomo; Ignasius Radix AP Jati
SAGU Vol. 25 No. 1 (2026): SAGU Journal – Agri. Sci. Tech., Maret, 2026, Vol. 25 : No. 1
Publisher : Fakultas Pertanian Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/jsg.v25i1.6

Abstract

Smart edible film packaging is produced from consumable materials and functions as an indicator of food quality. This study aims to evaluate the effects of incorporating roselle flower extract and chicken eggshell powder, as well as their interaction, on the physicochemical properties of chitosan-based smart edible films. A factorial Randomized Block Design (RBD) was applied, with roselle extract concentrations of 0 (control), 1:30 (w/v), and 1:15 (w/v). Eggshell powder was added at concentrations of 0 (control), 0.15% (w/v), and 0.30% (w/v). The evaluated parameters included total phenolic content, total anthocyanins, antioxidant activity, tensile strength, elongation at break, water vapor transmission rate (WVTR), and film color. Additionally, changes in the color, aroma, and pH of chicken meat samples were assessed on storage days 0, 1, 2, and 3. Data were analyzed using ANOVA (α = 5%), followed by Duncan’s Multiple Range Test (DMRT) (α = 5%). The resulting smart edible films exhibited total phenolic contents of 87.0711–1007.8933 mg GAE/100 g, total anthocyanins of 0.16–5.75 mg cy-3-glu equivalent/100 g, antioxidant activities of 5.5968–57.2047% RSA, WVTR values of 142.7795–240.9004 g/m²/24 h, tensile strengths of 1.511–10.030 N/mm², and elongation percentages of 0.64–21.11%. Significant interactions between treatments were observed for WVTR, tensile strength, and elongation at break. The developed smart edible film effectively functioned as a freshness indicator through detectable color changes during storage and helped reduce the extent of color, aroma, and pH alterations in steamed chicken meat.
STUDI PEMANFAATAN BUAH API-API DALAM PEMBUATAN PEKTIN MENGGUNAKAN METODE LAMA EKSTRAKSI Hidayat, M janrigo hidayat; Efendi, Raswen; Dewi, Yossie Kharisma
SAGU Vol. 24 No. 2 (2025): SAGU Journal – Agri. Sci. Tech., September, 2025, Vol. 24 : No. 2
Publisher : Fakultas Pertanian Universitas Riau

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Abstract

The development of alternative pectin sources is important to enhance the utilization of local raw materials. Api-api fruit has potential as a source of pectin that can be optimized through an appropriate extraction process. This study aimed to determine the optimal extraction time for producing pectin from api-api fruit in accordance with established quality standards. The research was conducted experimentally using a Completely Randomized Design (CRD) consisting of five treatment levels with three replications, resulting in a total of fifteen experimental units. The treatments applied were P1 with an extraction time of 70 minutes, P2 with 80 minutes, P3 with 90 minutes, P4 with 100 minutes, and P5 with 110 minutes. The data obtained were statistically analyzed using Analysis of Variance (ANOVA). If the calculated F-value was greater than or equal to the F-table value, the analysis was continued with Duncan’s Multiple Range Test (DMRT) at a 5% significance level. The results showed that the best treatment for api-api fruit pectin extraction was 110 minutes, which had a significant effect on yield, moisture content, and methoxyl content, but no significant effect on ash content. This treatment met the quality standards established by the International Pectin Producers Association (IPPA), with a yield of 7.43%, moisture content of 0.93%, ash content of 5.39%, and methoxyl content of 12.63%.
PHYSICOCHEMICAL AND ORGANOLEPTIC PROPERTIES OF FLAKES MADE FROM HEAT MOISTURE TREATMENT (HMT)-MODIFIED PURPLE SWEET POTATO AND MUNG BEAN Ghina Qanitah Valerie; Fitriani, Shanti; Riftyan, Emma; Mohamad, Nizaha Juhaida
SAGU Vol. 25 No. 1 (2026): SAGU Journal – Agri. Sci. Tech., Maret, 2026, Vol. 25 : No. 1
Publisher : Fakultas Pertanian Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/jsg.v25i1.14

Abstract

This study aimed to determine the optimal ratio of heat moisture treatment (HMT)–modified purple sweet potato flour and mung bean flour for flakes production. Flakes are instant foods typically made from cereal-based ingredients through baking. Purple sweet potato flour is a promising local raw material but has limited physical properties, which can be improved through HMT modification. Mung bean flour was added to enhance protein content. A completely randomized design with four treatments and four replications was applied. The treatments were ratios of HMT-modified purple sweet potato flour to mung bean flour: UK1 (80:20), UK2 (70:30), UK3 (60:40), and UK4 (50:50). Data were analyzed using analysis of variance (ANOVA) followed by Duncan’s Multiple Range Test (DMRT) at a 5% significance level. Results showed that the flour ratio significantly affected moisture, ash, protein, fat, and carbohydrate contents, as well as crispness retention and sensory attributes (color, aroma, taste, and texture). The best formulation was UK4 (50:50), with moisture content of 3.18%, ash 2.11%, protein 13.81%, fat 2.82%, carbohydrate 78.08%, and crispness retention of 8.33 minutes. Sensory evaluation indicated a brownish-purple color, slight mung bean aroma, characteristic mung bean taste, and crispy texture, with overall acceptance rated as “liked.”
QUALITY CHARACTERISTICS OF HERBAL TEA WITH DIFFERENT RATIOS OF PANDAN (Pandanus amaryllifolius) and STEVIA (Stevia rebaudiana) LEAVES Lestari, Suji; Pato, Usman; Hasnah AR, Nur; Defri, Ifwarisan; Rahmayani, Irma; Yunita, Imelda; Hasibuan, Ahmad Ibrahim Roni Surya
SAGU Vol. 25 No. 1 (2026): SAGU Journal – Agri. Sci. Tech., Maret, 2026, Vol. 25 : No. 1
Publisher : Fakultas Pertanian Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/jsg.v25i1.27

Abstract

The primary objective of this study was to evaluate the effect of varying ratios of pandan leaves (Pandanus amaryllifolius) and stevia leaves (Stevia rebaudiana) on the chemical and sensory characteristics of herbal tea, identifying the optimal formulation relative to SNI 3945:2016 standards. Unlike traditional tea derived from Camellia sinensis, herbal infusions utilize diverse plant materials valued for their therapeutic properties. Pandan leaves, in particular, contain essential bioactive compounds—including polyphenols, alkaloids, saponins, tannins, and flavonoids—that provide significant antimicrobial and antioxidant  benefits. The experiment was conducted using a completely randomized design with four treatments and  four replications. The treatments consisted of different ratios of pandan to stevia leaves: 60:40 (PS1), 65:35  (PS2), 70:30 (PS3), and 75:25 (PS4). The observed parameters included moisture content, ash content,  antioxidant activity, total polyphenols, and sensory evaluation (color, aroma, taste, and overall acceptance).  Data were analyzed using analysis of variance (ANOVA) followed by Duncan’s multiple range test  (DMRT) at a 5% significance level. The results showed that the ratio of pandan and stevia leaves  significantly affected moisture content, ash content, antioxidant activity, total polyphenols, and sensory  attributes. The best treatment was PS1 (60:40), which exhibited 6.35% moisture content, 7.08% ash  content, antioxidant activity of 21.75 ppm, and total polyphenols of 84.34 mg GAE/g. Sensory evaluation  indicated that the product had a characteristic pandan aroma, slightly bitter taste, and slightly greenish  color, with acceptable overall preference by panelists.   
PHYSICOCHEMICAL AND SENSORY CHARACTERISTICS OF NONI–LEMONGRASS POWDERED DRINK AT DIFFERENT JUICE RATIOS Nabila, Khansa Tasya; Efendi, Raswen; Payla Juarsa, Rahmadini; Salman, Annisa Nazifa; Habyba, Anik Nur
SAGU Vol. 25 No. 1 (2026): SAGU Journal – Agri. Sci. Tech., Maret, 2026, Vol. 25 : No. 1
Publisher : Fakultas Pertanian Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/jsg.v25i1.30

Abstract

Commercial noni powder generally has a bitter taste and an unpleasant aroma; therefore, lemongrass was added to improve its sensory characteristics. The purpose of this research was to obtain the best formulation for the physicochemical and sensory characteristics of noni juice and lemongrass juice powder drinks in accordance with SNI 01-4320-1996. The treatments consisted of MS1 (noni juice 85% and lemongrass juice 15%), MS2 (noni juice 75% and lemongrass juice 25%), MS3 (noni juice 65% and lemongrass juice 35%), and MS4 (noni juice 55% and lemongrass juice 45%). Data were statistically analyzed using analysis of variance (ANOVA), followed by Duncan’s Multiple Range Test (DMRT) at the 5% significance level. The result showed the juice ratio had a significant effect on yield, moisture content, ash content, total dissolved solids, dissolution time, antioxidant activity, and organoleptic. The optimum treatment in this research was MS3 (noni juice 65% and lemongrass juice 35%), which meets the quality requirements for powdered drinks as specified in SNI 01-4320-1996. The powdered drinks with the MS3 treatment had a yield of 43,26%, moisture content of 1,91%, ash content of 1,54%, total dissolved solids of 15,20°Brix, dissolution time of 25,92 seconds, and antioxidant activity of 67,48%. The product had slightly cloudy, a slightly noni aroma, a slightly lemongrass aroma, a slightly noni taste, a slightly lemongrass aroma, and a slightly lemongrass taste. The MS3 treatment has met the quality requirements for powdered drinks in accordance with SNI 01-4320-1996.

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