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Sagu

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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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Penggunaan Berbagai Medium Tanam dan Konsentrasi Pupuk Organik Cair pada Pertumbuhan dan Produksi Mentimun Jepang (Cucumis sativus) Secara Hidroponik Fetmi Silvina; Syafrinal '
Jurnal Sagu Vol 7, No 01 (2008)
Publisher : Universitas Riau

The research aimed to look at the impact of interaction between growth medium and fertilizer concentration to the growth and development of the Japanese cucumber (Cucumis sativus). This research was factorial experiment which used Completely Randomized Design. The treatments were: growth medium (M1= sand, M2= hull of rice charcoal, M3= mixed of sand and hull of rice charcoal) and concentration of liquid organic fertilizer “Super Bionic”(P1= 1 cc/1 water, P2= 2 cc/1 water, P3=3 cc/1 water).Parameters observed were plant height, harvest age, fruit number per plant and fruit weight per plant. This research concluded that interaction between mixed growth medium (rice hull and sand) and 3 cc/1 water super bonic concentration indicated better growth and development of plant, and resulted in higher production of Japanese cucumber.

PENGARUH KONSENTRASI NATRIUM METABISULFIT DAN LAMA BLANCHING TERHADAP MUTU CABAI MERAH (CAPSICUM ANNUUM L.) KERING Akhyar Ali; Yusmarini '; Ipa Solihah
Jurnal Sagu Vol 1, No 01 (2002)
Publisher : Universitas Riau

The effect of natrium metabisulphide with different concentration and tlic blanchingtime on quality of dried red chili was carried out. Result showed that the difference concen-tration of natrium metabisulphide and the blanching time scpcratcly influence the content ofoleoresin and vitamin C, however they do not affect significantly of water content of driedred chili. Interaction of natrium metabisulphide and the blanching time influence the watercontent, vitamin C, oleoresin and colour of dried red chili. Concentration of 0 3 of natrium %metabisulphide and 5 minute blanching gave the best result.

PENGARUH PENAMBAHAN DAUN KELOR TERHADAP PENERIMAAN, NILAI PROKSIMAT DAN KADAR ZAT BESI PADA NUGGET LELE LUTVI RISKA VIDAYANANA; FITRI KOMALA SARI; AMILIA YUNI DAMAYANTI
Jurnal Sagu Vol 19, No 1 (2020)
Publisher : Universitas Riau

Penelitian ini bertujuan untuk mengetahui pengaruh penambahan daun kelor terhadap uji organoleptik, nilaiproksimat, dan kadar zat besi pada nugget lele. Metode yang dilakukan dalam penelitian ini adalah metodeeksperimen yaitu melakukan pembuatan nugget ikan lele dengan penambahan daun kelor dengan konsentrasiyang berbeda. Menggunakan Rancangan Acak Lengkap (RAL), dengan 4 taraf perlakuan dengan 3 kalipengulangan (triplo). Hasil penelitian menunjukkan bahwa terdapat pengaruh yang signifikan terhadap parameterrasa, warna dan tekstur pada uji hedonik dengan nilai <0,05, untuk mutu hedonik terdapat pengaruh yangsignifikan terhadap parameter warna dan tekstur dengan nilai <0,05, dan tidak terdapat pengaruh yang signifikanuntuk parameter rasa dan aroma dengan nilai >0,05, terdapat pengaruh yang signifikan terhadap kadar protein,lemak dan abu nugget lele daun kelor dengan nilai <0,05. Tidak terdapat pengaruh yang signifikan terhadapkadar air dan karbohidrat nugget lele daun kelor dengan nilai >0,05, terdapat pengaruh yang signifikan padakadar zat besi dengan nilai rata-rata <0,05. Hal ini dapat disimpulkan bahwa daun kelor sangat berpengaruhterhadap penerimaan, nilai proksimat dan kadar zat besi pada nugget lele.

PENGARUH PENAMBAHAN KHITOSAN TERHADAP BEBERAPA KARATERISTIK FILM RAMAH LINGKUNGAN (FRL) BERBASIS PATI SAGU (Metroxylon sp.) CAHAYA OKTAVIA OKTAVIA '; RASWEN EFENDI EFENDI '; VONNY SETIARIES JOHAN SETIARIES JOHAN
Jurnal Sagu Vol 14, No 2 (2015)
Publisher : Universitas Riau

ABSTRACTBiodegradable film is plastic which can be decompose naturally by microorganism to be sustainablecompounds. The main raw material is from sago starch. But biodegradable film based on starch give lesscharateristic. The purpose of research to getting the best combination of chitosan on making biodragadablefilm based by sago starch. The research using completely randomized design (CRD). The Results analysis ofvariance showed a significantly (P<0,05) and followed by duncan’s new multiple range test level of 5 %.Chitosan concentration used in this study was 2% , 3% , 4% , 5% and 6%. The best combination is a thirdtreatment that chitosan concentration of 4% with a water content of 18,72 %, a thickness of 0,04 mm, waterresistance of 25,95 % and degradation of 81,31 %.Key words : Biodegradable film, sago starch, chitosan.

Kualitas Benih Selama Perkembangan Biji Kacang Hijau Dengan Pemberian Fosfat Elza Zuhry; Islan '
Jurnal Sagu Vol 6, No 02 (2007)
Publisher : Universitas Riau

The development of mungbean seed is affected by the seed filling process. The objective of this research was to know the effect of phosphate dosage toward quality of mungbeen seed during its development within harvesting time (15, 20, 25, and 30 days after flowering). The research was carried out in Agricultural Experiment Station, University of Riau and Seed Test was carried out in Plant Breeder Laboratory which lasted for three months (September-November 2006). This research used Complete Randomized Block Design with four treatments and three replications and Duncan New Multiple Range Test (5%). The treatments were P1=80 kg TSP/ha, P2=90 kg TSP/ha, P3=100 kg TSP/ha, P4=110 kg TSP/ha. Parameters measured were index value test, first count test, standard germination test, and root and shoot growth test at harvest age of 15, 20, 25, and 30 days after flowering. The application of phosphate of 100 kg TSP/ha provided the best result for quality of mungbeen seed. Key Words : mungbeen, viability, vigor, seed quality

Tingkat Partisipasi Anggota terhadap Koperasi Unit Desa (KUD) Mekar Sari di Desa Pulau Jambu Kecamatan Kuok Kabupaten Kampar Eri Sayamar; Rosnita '; Rahmadsyah '
Jurnal Sagu Vol 6, No 01 (2007)
Publisher : Universitas Riau

Participating member of Cooperation unit of Countryside represent one of indicator in finding out the efficacy of the cooperation. High participation of member could make the cooperation running smartly and dynamic. The location of this research wasb countryside of island of jambu as mean to know participation of member to KUD mekar sari, especially in knowing benefic for the member. Paying obligatory, principle and voluntary deposits., and participate member in effort activity owned by cooperation. Method used in this research was case study method. Case in this research is KUD Mekar Sari. Respondens in this were chief, manager, body of counselor and founder, manager KUD, body of supervisor and member of KUD consisted of farmer, merchant, officer and also the labour. Participating member of cooperation was calculated by using test classification. Then the values were obtained that classified into three groups; those are good, enough, and less participations. Good enough, and less criteria of value were determinate by using the value ranging from 70-100, 51-69 and ≥ 50, respectively.

PEMANFAATAN HASIL SAMPING PENGGILINGAN TEPUNG BERAS KETAN HITAM SEBAGAI BAHAN BAKU SNACK BARS DENGAN VARIASI TEPUNG LABU KUNING DAN JENIS GULA AYUK FEBRIANA SHAHERTIAN PUTRI; YANNIE ASRIE WIDANTI; NANIK SUHARTATIK
Jurnal Sagu Vol 16, No 2 (2017)
Publisher : Universitas Riau

Black glutinous rice flour, by product from local cake industry, were potential for next processing. Pumpkinwas a local product that has a high nutritional value and rarely use as a food substance. The purpose of thisresearch was to increase the economic value of black glutinous rice flour by processing in to snack bars withincrement of pumpkin flour. The research carried out by using a full factorial randomized block designconsists of two factors. The first factor was the ratio of black glutinous rice flour and pumpkin flour, that is80:20, 70:30, and 50:50 meanwhile, second factors was kinds of sweetener, e.i: honey, palm sugar, andfructose. The research showed that the most satisfactory snack bars was the one that use 50% of blackglutinouse rice flour and 50% of pumpkin flour with honey as a sweeteners. With the product have characteristicas : 16,19% moisture content; 1.71% of ash; 6,77% of protein; 10.77% of fat; 24.32 of sugar; brown colour’s(2.78); soft (2.33); flavor of black glutinous rice flour (2.11); and flavor of pumpkin flour (2.67).

APLIKASI PUPUK ORGANIK PADA TANAMAN CAISIM UNTUK DUA KALI PENANAMAN Arnis EN Yulian; Murniati '; Fatimah '
Jurnal Sagu Vol 10, No 01 (2011)
Publisher : Universitas Riau

A n experiment was conducted to find out the type of organic manure on growth and production ofcaisin for twice planting. This experiment used a Completely Randomized Design w ith 5 treatments and 4replications. Treatments were tv'pes of organic manure (chicken inaniire. bokashi manure, kascing manure,T K K S compost and tricho compost). The parameters observed include: leaf area, number of leaves andproductivity. The result showed that all organic manure had residue effect. 1'he highest increase In productivityachieved at second planting was for bokashi manure of 96.72% compare to the first planting, but for all theparameters T K K S compost w us better than other organic manure.

KARAKTERISTIK BIKA AMBON TAPIOKA DENGAN PUREE UBI JALAR UNGU WASTRIANI BR TARIGAN; FAIZAH HAMZAH; RAHMAYUNI RAHMAYUNI
Jurnal Sagu Vol 18, No 1 (2019)
Publisher : Universitas Riau

Bika ambon is one of the typical cakes from Indonesian. The purpose of this research was to obtain the bestratio of tapioca and purple sweet potato puree on the characteristics of bika ambon. This research used aCompletely Randomized Design (CRD) with 5 treatments and 3 replications. The treatments in this researchwer; without the addition of purple sweet potato (P0), ratio of tapioca and purple sweet potato puree 80:20(P1), ratio of tapioca and purple sweet potato puree 60:40 (P2), ratio of tapioca and purple sweet potatopuree 40:60 (P3), and ratio of tapioca and purple sweet potato puree 20:80 (P4). The results show that theratio of tapioca and purple sweet potato puree significantly affected the moisture, fat, protein, crude fiber,antioxidant activity, colour, texture, as well as hedonic test, but not significant to sucrose, flavour, cavity, andtaste. The best formulation of bika ambon was P3 with moisture 38.17%, fat 12.13%, protein 3.83%, sucrose16.53%, crude fiber 1.23%, antioxidant activity 87.42 ppm. Organoleptic scores of P3 were colour score 3.53(purple), aroma score 3.57 (flavored with typical fermentation and typical roast), cavity score of 3.93(hollow) texture score 4.27 (soft), taste score 3.63 (sweet), and overall acceptance score 3.37 (like).

EVALUASI SIFAT FISIK PATI GANYONG (Canna edulis Kerr.) SEBAGAI BAHAN BAKU PEMBUATAN KWETIAW PADA TINGKAT SUBSTITUSI YANG BERBEDA MURNA MUZAIFA '; MUHAMMAD IKHSAN SULAIMAN; LIYUZA ' '
Jurnal Sagu Vol 13, No 2 (2014)
Publisher : Universitas Riau

Canna is an alternative carbohydrate sources that have not been developed yet. With a fairly high carbohydratecontent, ganyong can be used as industrial raw materials.The aim of this research was to evaluate physicalproperties of canna starch as raw material on kwetiaw production with different substitution level. Thisstudy was conducted using randomized completely design with single factor, the persentation of cannastarch which consist of 5 levels : A = 0%, B = 25%, C = 50%, D = 75% and E = 100%. Experimental datawere subjected to ANOVA test followed by LSD with 1% level of significance. Parameter analyzed wereswelling power, viscosity, freeze-thaw stability (% sineresis) and paste clarity. The result showed that swellingpower, degradation viscosity, freeze-thaw stability and paste clarity were increased with increasing of cannastarch persentation.Key words: canna starch, kwetiaw, swelling power, viscosity

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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