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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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EVALUASI MUTU DAN DAYA SIMPAN ROTI MANIS YANG DIBUAT MELALUI SUBSTITUSI TEPUNG TERIGU DENGAN PATI SAGU DAN MOCAF Usman Pato; Fajar Restuhadi; Akhyar Ali; Rahmawati Ulfah; Mukmin '
Jurnal Sagu Vol 11, No 1 (2012)
Publisher : Universitas Riau

Sago starch has been long used as a staple food for making traditional foods such askapurung, pepeda, sagu bakar etc. especially for people living in the eastern part of Indonesia.Nowadays there is also a novel flour called Mocaf (Modified cassava flour) made from cassava. Thepurpose of the present study was to find out the best formulation in production of sweet bread madefrom wheat flour substituted with sago starch and Mocaf. The research was done by using CompletelyRandomized Design with six treatments. Parameters observed were contents of moisture, ash, andstarch as well as leavening power of dough, gelatinous filament, self life and organoleptic assessmentof sweet bread. The data obtained were analyzed by ANOVA and was continued with DNMRT test at5% level. Meanwhile the organoleptic data were analyzed by Friedman Test and data of gelatinousfilament, flavor and rancidity were presented by descriptive analysis. Results showed that substitutionof sago starch and mocaf significantly affected the contents of moisture, ash and starch as well asleavening power of dough, however they did not influence the organoleptic assessment of sweet bread.The treatment of TSM3 was the best substitution formula which produced sweet bread that meets theIndonesian quality standard of sweet bread (SNI 01-3840-1995). The self life of sweet bread in thetreatment TSM3 (wheat flour 70%, 15% sago starch and 15% mocaf) and commercial sweet breadwas the same.

Pemberian Beberapa Konsentrasi dan Interval Penyemprotan Ekstrak Daun Sirsak terhadap Hama Myzus persicae Sulzer pada Tanaman Cabai Yunel Venita; Hafiz Fauzana; Mukti '
Jurnal Sagu Vol 8, No 01 (2009)
Publisher : Universitas Riau

The usage of synthetic insecticide commonly used to control pest has negative impact on human helath and environment. The soursop (Annona muricata L.) leaves had been frequently tested for controlling pest at various concentration and spraying interval. This research was conducted at farmer field at Simpang baru panam, Pekanbaru city. This research was carried out by factorial experiment of group randomized design with two factors, four and two levels, and three repklications. The first factor was different concentration of soursop leaves extract, and the second factor was the spraying interval was effective to prevent Myzus persicae pest.

KARAKTERISTIK MUTU PATI SAGU DARI PROVINSI RIAU DENGAN PERLAKUAN HEAT MOISTURE TREATMENT (HMT) Shanti Fitriani; Evi Sribudiani; Rahmayuni '
Jurnal Sagu Vol 9, No 01 (2010)
Publisher : Universitas Riau

Sago plant (Hfetroxylon sp), is one of potential |riant producing of carbohydrate in Indonesia includingthe province of Riau. Sago starch (sago) is pith extract of sago stem. To obtain a high qualit}' of sago starchneed to do modified starches. Modified starches can be done with physical treatment, such as by heating at acertain water (Heat Moisture Tk^eatment/HMT). This study aims to determine the quality and the pastingprofile of sago with and without HMT from Inderagiri Hilir district and Bengkalis, Riau province. Thisresearch was used Completely Randomized Design (RAL), which consisting 4 treatments, each treatmentperformed three repetitions and obuined 12 units experiment. The treatments were: Bengkalis Non HMTtreatment (BN), non-treatment of HMT Inderi^iri HiHr (IN), Bengkalis with HMT treatment (BP), IndragiriHilir with HMT treatment (IF). Chemical analysis carried out on the moisture content, ash content, pHmeasurements, and starch pasting profile. The results showed that HMT affect the moisture content, ashcontent and crude fiber content of sago, and do not affect the pH as well as pasting profiles of sago.

EVALUASI MUTU SOSIS ANALOG JANTUNG PISANG DAN TEMPE ANISA MUSTIKA; AKHYAR ALI; DEWI FORTUNA AYU
Jurnal Sagu Vol 17, No 1 (2018)
Publisher : Universitas Riau

The purpose of this study was to obtain the best formulation of analoq sausage made from banana’s blossomand tempeh that meet the standard quality of sausage. The research used Completely Randomized Designwith five treatments and four replications. The treatments were ratio of banana’s blossom and tempeh 50:50,40:60, 30:70, 20:80, and 10:90. Data obtained were analyzed using Analysis of Variance and followed byDuncan’s New Multiple Range Test at 5% level. The results showed that ratio of banana’s blossom andtempeh in each treatment significantly affected moisture, protein, fat, and crude fiber contents. The treatmentsalso significantly affected colour and flavor, but didn’t significantly effected texture sausage. The besttreatment was a sausage which made from ratio of banana’s blossom and tempeh 10:90. The sausage hadmoisture content 48.50%, ash content 2.41%, protein content 17.11%, fat content 9.81%, carbohydratecontent 24.90%, and crude fiber content 2.20%. Panelist like the sausage in hedonic test, while in descriptivetest the sausage had yellow colour, tempeh flavor, tempeh taste, and slightly chewy texture.

INFLUENCE OF TEMPERATURE AND A LONG TIME DRAINING TO QUALITY CANDY OF DRY JAHE (Zingiber officinale Rosc.) AND INGGREDIENT OF ANTIOXIDANT Shanti Fitriani; Akhyar Ali; Widiastuti '
Jurnal Sagu Vol 12, No 2 (2013)
Publisher : Universitas Riau

The effects of different drying temperatures (40 C, 50 C and 60 C) and drying times (3, 4, 5 and 6 hours) onthe production of dried sweetened ginger and content of its antioxidant had been studied. The purpose of thisresearch was to find out the drying time and temperature with the best quality and minimal losses ofantioxidant content. It was also to know the panelists acceptance of this product. A completely RandomizedDesign was used in this research which take places at Agricultural Product and Food Chemistry Laboratory,Riau University and Organic Chemistry, Bandung Institute of Technology. The results show that the differentdrying temperatures and times significantly affected the water and sucrose content, but did not significantlyinfluence the ash contents. The gingerol content was almost not detected in the final product. Combinationdrying temperature 50 o C and drying time 3 hours exhibited the best panelists acceptance, and combinationof 50 o C with 4 hours drying showed the best quality of dried sweetened ginger that met the SNI 01-04443-1998 (water content 37,499%, ash content 2,756% and sucrose 36,133%).Key words: Zingiber officinale, temperature, long time draining, quality, antioxidant

Aplikasi Berbagai Pupuk Pelengkap Cair dan Pupuk Kandang Ayam terhadap Peningkatan Produksi Sawit (Brassica juncea L.) Elza Zuhry; Armaini '
Jurnal Sagu Vol 8, No 02 (2009)
Publisher : Universitas Riau

The objective of this research was to determine the best of liquid complement fertilizer and chicken manure application in increasing Brassica juncea production. This research was carried out in Organic Agriculture Plot, Faculty of Agriculture, Riau University . The experiment used Completely Randomized Design with two factors. The first factor was liquid complement fertilizer which consists of 3 levels (without liquid complement fertilizer, Bayfolan and Gardena). The second factor was chicken manure, which consists of 4 levels (without chicken manure, 5 ton/ha, 10 ton/ha, and 15 ton/ha). The analysis of variance will be continued with Duncan New Multiple Range Test. The result of this research showed that the application of combined Bayfolan in 3 cc/l water with 15 ton/ha chicken manure influence all parameters measured which are height of plant, the number of leaf, leaf width, production of the plant, weight of the plant, chlorophyll analysis and plant growth rate.

Pemberian Berbagai Dosis Pupuk Organik Mashitam dan Pupuk NPK 25:7:7 pada Tanaman Kubis (Brassica oleracea var. Capitata L.) Arnis En Yulia; Husna Yetti
Jurnal Sagu Vol 7, No 2 (2008)
Publisher : Universitas Riau

This research aimed toknow influence of interaction of mashitam organic fertilizer dosage and NPK 25:7:7 to the productivity of cabbage (Brassica oleracea var. Capitata L.). the Treatments were arranged in a factorial 3x3 of Completely Randomized Design with 3 replications. The first factor was mashitam organic fertilizerdosage of 3 levels namely 250, 500, and 750 kg/ha and the second factor was NPK 25:7:7 dosage of 3 levels namely 0, 70, and 140 kg/ha. Parameters observed were cabbage crop forming time, harvest age, crop diameter and fresh weight of cabbage crop. Application of 500 kg/ha mashitam organic fertilizer and 140 kg/ha NPK 25:7:7 provided the highest result.

IDENTIFIKASI TINGKAT KONSUMSI PANGAN MASYARAKAT DI KABUPATEII PELALAWAN Ahmad Rifai; Gulat Medalie Mas Manurung
Jurnal Sagu Vol 2, No 03 (2003)
Publisher : Universitas Riau

The study aimed to identifivcation the household expenditure structure and food coasumption in Pelalawandistrict. The data used in the study was collected from survey In July to November 2(K)2. The result of studyshows that the avarage of houseliold income was Rp 803,135 per month, and the gini ratio of household incomewas 0.20. The household expenditure structure shows that the proportion of non-food expenditure is greaterthan the food expenditure. The consumption of rice and sugar was higer than the expected food consumption,wliile the consumption offish, meal, egg, vegetable and fruit was lower than the expected food coasumption.

UTILIZATION OF SUGAR PALM FRUIT AND RED DRAGON FRUIT IN MAKING OF VELVA Ira Novrika Jalukhu; Vonny Setiaries Johan; Rahmayuni Rahmayuni
Jurnal Sagu Vol 20, No 1 (2021)
Publisher : Universitas Riau

Velva is a frozen dessert made from fruits and vegetables which has low fat and high fiber. The purpose of this research was to obtain the best combination of sugar palm fruit and red dragon fruit puree on the quality of velva. This study used a completely randomized design with five treatments and three replications, resulting in 15 experimental units. The treatments in this research were the ratio of sugar palm fruit puree and red dragon fruit puree, included with level namely (90:10), (80:20), (70:30), (60:40), (50:50). Parameters observed in this study included were overrun, melting time, crude fiber content, total solids, pH, antioxidant and sensory assessment (descriptive and hedonic taste). Results of the research showed that addition of sugar palm fruit puree and red dragon fruit puree significantly affected to overrun, melting time, crude fiber, total solids, pH, antioxidant and sensory taste. The best treatment was a treatment with sugar palm fruit puree and red dragon fruit puree (50:50) with 5.46 % overrun, 7.35 minutes melting time, 1.30 % crude fiber, 23.92% total solids, 3.32 pH, and 80.13 IC50 (μg/ml) antioxidant. The result of the descriptive test of the velva from the best treatment was purple, scented with red dragon fruit flavor, red dragon fruit taste, soft textured, and for overall acceptance the panelists like the velva produced. Keywords : Velva; sugar palm fruit, red dragon fruit

ANALISIS TINGKAT KESUKAAN KONSUMEN TERHADAP NUGGET BELUT (Monopterus albus) DENGAN PENAMBAHAN TAPIOKA DAN PATI SAGU BUNGA RIA YULIANA SIAHAAN; FAJAR RESTUHADI; EVY ROSSI
Jurnal Sagu Vol 15, No 1 (2016)
Publisher : Universitas Riau

This research was carried out for to see the addition of tapioca and sago starch nutrient content nuggetaccording to SNI 01-6683-2002 and see the characteristics of sensory attributes preferred by consumers andget the best position for five products nugget from the consumer side. This study was conducted experimentswith five treatments and three replications. The combination of these treatments is TSB1 (15% tapioca, sago0%), TSB2 (10% tapioca, sago 5%), TSB3 (7,5% tapioca, sago 7,5%), TSB4 (5% tapioca, sago 10 %) andTSB5 (0% tapioca, sago 15%). Sensory analysis was performed hedonic test (consumer acceptance) anddescriptive test. The addition of tapioca and sago starch in the manufacture nugget eel meet the qualityrequirements contained in SNI 01-6683-2002 as the water content is 36,76-38,49%; protein 13,54-13,98%fat and 16,93-17,38%. However, the carbohydrate content has not fulfilled SNI namely 28,64-30,20% andash content was obtained 1,95-2,12% of unknown quality standard in SNI 01-6683-2002. The level ofconsumer preferences towards nuggets eel preferred by preference mapping is treated TSB1 (tapioca 15%;sago 0%) and TSB2 (tapioca 10%; sago 5%) with the quality attributes of texture (hardness), taste pepper,brown color and flavor sweet nuggets while most preferred is the treatment TSB3 (tapioca 7,5%; sago 7,5%)with the quality attributes onion aroma, the smell of garlic, pepper aroma, the scent of fish, fish flavor, garlicflavor and taste of onion.

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Shanti Fitriani

Contact Email
sagu@ejournal.unri.ac.id

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+6281277044311

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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

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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

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

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