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Shanti Fitriani
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Fakultas Pertanian Universitas Riau Kampus Bina Widya Km. 12 Simpang Baru Pekanbaru, 28293
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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 226 Documents
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PEMANFAATAN TEPUNG BIJI NANGKA DAN TEPUNG AMPAS TAHU DALAM PEMBUATAN MI BASAH SANDY GUSTIAWAN; NETTI HERAWATI; DEWI FORTUNA AYU
Jurnal Sagu Vol 17, No 1 (2018)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (57.939 KB) | DOI: 10.31258/sagu.v17i1.7137

Abstract

This study aimed to get the best formulation and treatment of wet noodles from wheat flour with addition ofa combination of jackfruit seed and okara flour. The research was conducted with an experiment methodusing a completely randomized design with five treatments and three replications. Study on the treatment i.e.M1 (80% wheat flour : 20% jackfruit seed : 0% okara flour), M2 (80% wheat flour : 15% jackfruit seed : 5%okara flour), M3 (80% wheat flour :10% jackfruit seed : 10% okara flour), M4 (80% wheat flour : 5% jackfruitseed : 15% okara flour), and M5 (80% wheat flour : 0% jackfruit seed : 20% okara flour). Data werestatistically analized using Analysis of Variance and continued with Duncan’s New Multiple Range Test atlevel 5%. Results of the analysis showed that ratio of wheat flour with the addition of a combination ofjackfruit seed flour and okara flour significantly affected on ash content, crude fiber content, fat content,protein content, and carbohydrate content as well as descriptive and hedonic sensory test of the wet noodles.Based on this research, the best treatment was ratio of wheat flour, jackfruit seed, and okara flour80%:10%:10% which had moisture content 32.61%, ash content 0.67%, crude fiber content 5.30%, fatcontent 2.47%, protein content 3.94%, and carbohydrate content 60.29%. Characteristics of best treatmentof wet noodles based on descriptive test was less yelow, rather flavorful jackfruit seed, rather flavorful beany,and chewy texture.
UTILIZATION OF CASSAVA PEEL FLOUR FOR PRODUCING SAGO INSTANT NOODLES Ucok Wandi Siagian; Vonny Setiaries Johan; Usman Pato
Jurnal Sagu Vol 12, No 2 (2013)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (52.081 KB) | DOI: 10.31258/sagu.v12i2.2069

Abstract

The objective of this research was to find best formulation for making instant noodle from cassava peel flourand sago starch. This study was conducted using Complete Random Design with three repetitions and sixtreatments namely, SK0 (100% sago starch), SK1 (95% sago starch and 5% cassava peel flour), SK2 (90%sago starch and 10% cassava peel flour), SK3 (85% sago starch and 15% cassava peel flour), SK4 (80%sago starch and 20% cassava peel flour), and SK5 (75% sago starch and 25% cassava peel flour). Dataanalyzed using ANOVA (Analysis of Variance) and further analyzed with DNMRT . The results showed thataddition of cassava feel flour significantly affected the moisture content before and after frying, proteincontent, acid value and intactness, but did not significantly influence rehydration time. The best formulationwas SK5 (75% sago starch and 25% cassava peel flour) with moisture content before and after frying 9.12 %and 7.12% respectively, protein content 6.14%, acid number 0.03%, intactness 94.93% and rehydration time4.23 minutes.Key words: instant noodle, cassava peel flour, sago starch
Pemanfaatan Gula Aren dan Gula Kelapa dalam Pembuatan Kecap Manis Air Kelapa Usman Pato; Shanti Fitriani
Jurnal Sagu Vol 8, No 02 (2009)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2619.907 KB) | DOI: 10.31258/sagu.v8i02.1392

Abstract

Utilization of arenga palm sugar in combination with coconut sugar in sweet soy sauce had been studied in this research. The purpose of this research was to find the best combination of arenga palm sugar and coconut sugar to make coconut water ketchup (sweet soy sauce). It was held in crop processing and Analysis Laboratory at Agricultural Faculty, Food Chemistry Laboratory at Fishery Faculty, and Organic Chemistry Laboratory at Engineering Faculty of Riau University. The research was done experimentally by using completely randomized design (CRD) with 5 treatment and 3 replication. The treatments were: KKA0 (0% arenga palm sugar, 100% coconut sugar), KKA1 (25% arenga palm sugar, 75% cocnut sugar), KKA2 (50% arenga palm sugar, 50% cocnut sugar), KKA3 (75% arenga palm sugar, 25% cocnut sugar), KKA4 (100% arenga palm sugar, 0% cocnut sugar), Chemical analysis obtained were the protein content, total dissolved solid, sucrose concentration, and viscosity. The utilization of arenga palm sugar and coconut sugar in making coconut water ketchup influenced the protein content, sucrose concentration, but it did not influence the total dissolved solid and viscosity. The KKA3 (75% palm sugar, 25% coconut sugar ) is the best combination to make coconut water ketchup because it met SNI 001-3543-1994, with protein content of 3,61% and total dissolved solid of 50,53%.
Perkecambahan Biji Pinang (Areca catechu L.) pada Beberapa Waktu Perendaman Air Kelapa Muda Defri Yoza; Rosmimi '; Bustami '
Jurnal Sagu Vol 7, No 2 (2008)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2558.909 KB) | DOI: 10.31258/sagu.v7i2.1109

Abstract

This research aimed to investigate the best soaking time for areca seed in young coconut water to improve its germination. This research was carried out in Jalan Limbungan, Limbungan village Rumbai district, Pekanbaru city. This research started from early March to end of May 2005. The method esed in this research was non factorial of completely randomized design with 3 replications. Parameters in this research were the time germination, germination ability, speed of germination, plumulae length, root length, and dry weight of seed. The seed soaking treatments significantly affected all germination parameters except the root length and the best treatment for araca seed is A4 (24 hours of soaking).
PENGARUH PEMBERIAN BEBERAPA JENIS GULA DAN SUMBER NITROGEN TERHADAP PRODUKSI NATA DE PINA Yusmarini '; Usman pato; Vonny Setiaries Johan
Jurnal Sagu Vol 3, No 01 (2004)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2757.738 KB) | DOI: 10.31258/sagu.v3i01.699

Abstract

The effect of addition of various sugars and nitrogen sou rces on the production of nata de pina was evaluated.Data obtained were treated by the analysis of variance followed by Duncan's New Multiple Range Ttest Resultsof study indicate that various sugars and nitrogen sources significiintly affected the thickness, weight andrcndcmcnt of nata, however no effect of these compounds on the water content. Combination of sucrose assource of sugar and urea as source of nitrogen exhibited the highest production of nuta compared to othertreatments.
PHYSICAL QUALITY OF BUFFALO MEAT MARINATED IN LIQUID SMOKE AND CITRIC ACID WITH DIFFERENT CONCENTRATION Endah Purnamasari; Rifni Putri; Jully Handoko
Jurnal Sagu Vol 12, No 1 (2013)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (48.983 KB) | DOI: 10.31258/sagu.v12i1.2060

Abstract

The purpose of this research was to evaluate the effect of combinated liquid smoke and citric acidwith different concentration on the physical quality namely pH value, cooking losses, water holding capacityand sensory characteristics. The method used in this research was Completely Randomized Design with 3 x 3factorial and three replications. The first factor was concentration of liquid smoke (0%, 1%, and 3%) and thesecond factor was citric acid (0%, 3% and 6%). The results indicated that buffalo meat sub merged in thecombinated liquid smoke and citric acid significantly affected (P<0,01) the pH value, water holding capacityand sensory characterictics but did not significantly (P>0.05) the cooking losses. Concentration ofcombinated liquid smoke 3% and citric acid 3% can increased water holding capacity, and soaling in theconcentration citric acid 6% gave the best sensory characteristics.Key words: buffalo meat, liquid smoke, citric acid.
Pengaruh Suhu dan Lama Pengeringan Terhadap Beberapa Mutu Manisan Belimbing Wuluh (Averrhoa bilimbi L.) Kering Shanti Fitriani
Jurnal Sagu Vol 7, No 01 (2008)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2269.619 KB) | DOI: 10.31258/sagu.v7i01.1100

Abstract

The effect different drying temperatures (75, 80, 85 and 90ºC) and drying times (12, 13, 14 dan 15 hours) on the production of dried sweetened belimbing wuluh was evaluated. Data obtained by thzndicate that different drying temperature and drying time significantly affected the water content and solid total, however no effect of these compounds on sucrose content. Combination of 90ºCof drying temperature and 14 hours of drying time exhibited the lowest water content and highest solid total that met the SNI dried sweetened.
PERANAN GIBBCRELLINT TERRHADAP PERKECAMBAHAN BENIH KOPI ROBUSTA (COFFEA CANEPHORA PIERRE) TANPA KULIT Murniati &#039;; Elza Zuhry
Jurnal Sagu Vol 1, No 01 (2002)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1720.244 KB) | DOI: 10.31258/sagu.v1i01.690

Abstract

Coffee seed has endocurp that is inipcrnicabic who water and Oj, because it contains com-plex of polysaccharide, hemicellulosc, fat and protein. This condition could prevent germi-nation. To overcome this problem, there are several alternatives available, one of them bypeeling endocarp and submerging in gibberellin hormone solvent. This experiment wasconducted in Breeding Laboratory, College of Agriculture, University of Riau. The designM a s Complete Randomized Varianged in factorial 2 factors. First factor is three levels ofgibberellin (0 ppm, 10 ppm and 20 ppni) and the second factor is 3 endocarp treatments(without peeling, 50 % of peeUng and 100 % of peeling). The results showed that 100 %peeling and submerging in gibberellin of 20 ppm could accelerate and increase germinationpercentage, howives cotyledon breaker, there is no significant difference among the inter-action of giberalin and peeling endocarp.
PEMANFAATAN BUAH SALAK SIDIMPUAN DAN BUAH NANAS DALAM PEMBUATAN FRUIT LEATHER Restu Mahyudi; Vonny Setiaries Johan; Faizah Hamzah
Jurnal Sagu Vol 19, No 2 (2020)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (189.44 KB) | DOI: 10.31258/sagu.v19i2.7910

Abstract

ABSTRAKFruit leather merupakan salah satu jenis kudapan berasal dari daging buah yang telah dihancurkan dan dikeringkan, sehingga berbentuk lembaran tipis yang mempunyai konsistensi dan rasa yang khas. Tujuan penelitian ini adalah untuk mendapatkan rasio terbaik dari bubur buah salak padang sidimpuan dan bubur buah nanas dalam pembuatan fruit leather. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan lima perlakuan dan tiga ulangan. Perlakuan dalam penelitian ini  yaitu rasio bubur buah salak dan bubur buah nanas SN1 (90:10), SN2 (80:20), SN3 (70:30), SN4 (60:40), dan SN5 (50:50). Data dianalisis secara statistik dengan menggunakan sidik ragam (ANOVA) dan di uji lanjut dengan Duncan New Multiple Range  Test (DNMRT)  pada taraf 5%. Parameter yang diamati dalam penelitian ini meliputi, kadar air, kadar abu, nilai pH, kadar serat kasar, kadar gula total serta  penilaian sensori secara dekriptif terhadap warna, aroma, rasa, kekenyalan, dan penilaian hedonik secara keseluruhan. Hasil penelitian menunjukkan bahwa rasio bubur buah salak dan bubur buah nanas pada fruit leather yang dihasilkan  berpengaruh nyata terhadap kadar air, kadar abu, kadar serat kasar, kadar gula total serta uji sensori terhadap warna, aroma, rasa, kekenyalan, dan penilaian hedonik secara keseluruhan. Berdasarkan analisis kimia dan sensori dari fruit leather yang dihasilkan perlakuan terpilih pada penelitian ini adalah  rasio bubur buah salak dan bubur buah nanas (70:30) dengan kadar air 10,56%, kadar abu 0,87%, nilai pH 4,23, kadar serat kasar 3,14%, kadar gula total 21,46%, memiliki warna kuning (skor 2,50), beraroma buah salak dan buah nanas  (skor 2,73), rasa manis sedikit asam (skor 2,83), kekenyalan agak kenyal (skor 2,90), dan penilaian hedonik disukai panelis (skor 4,00). Kata Kunci: Fruit leather, bubur buah salak, dan bubur buah nanas.
KARAKTERISTIK ASAP CAIR DARI PROSES PIROLISIS LIMBAH SABUT KELAPA MUDA RIKO PAMORI &#039;; RASWEN EFENDI &#039;; FAJAR RESTUHADI1 RESTUHADI1 &#039;
Jurnal Sagu Vol 14, No 2 (2015)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (56.971 KB) | DOI: 10.31258/sagu.v14i2.3009

Abstract

ABSTRACTThis research aims to identify liquid smoke from young coconut fiber which containmuch water is differentfrom the others. This research was undertaken on these days in an experiment with using a Complete RandomDesign with five treatment three times repetition. Inhumanity in this research on KA1 (the level of water70%), KA2 (60%) the level of water, KA3 (the level of water 40%) KA4 (the level of water 30%) KA5 (the levelof water 20%). Parameter that observed is yield (chemistry), degrees acidity (pH), total amino tertitrasi,phenol levels, as well as the weight of. Data that was recieved by analyzed in statistics with is trial Anova. IfF count more than or equal to F table then continued with test DNMRT on a 5 percent. Results of the studyshowed that pyrolysis of young coconut fiber with the level of water 20% produce liquid smoke withcharacteristic yield (chemistry) 9.06%, the pH 2.6, the total amino 5.2%, the proportion phenol 0.660%, andthe weight of 1.009.Key words: liquid smoke, pyrolysis, young coconut fiber.

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