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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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POTENSI BIJI NANGKA DAN BIJI SAGA SEBAGAI BAHAN BAKU PEMBUATAN TEMPE KOMPLEMENTASI Mardina '; Yusmarini '; Rudianda Sulaeman
Jurnal Sagu Vol 11, No 2 (2012)
Publisher : Universitas Riau

This study aims to evaluate the quality of tempeh complementation from jackfruit seeds and saga.This research carried out experiments using Complete Randomized Design (CRD) to six treatment that is:NS0 (100% soy as a control); NS1 (90 jackfruit seeds : 10 saga); NS2 (80 jackfruit seeds : 20 saga); NS3(70 jackfruit seeds : 30 saga); NS4 (60 jackfruit seeds : 40 saga) and NS5 (50 jackfruit seeds : 50 saga).The results showed that the complementation of jackfruit seeds and saga significantly affect the moisturecontent, ash content, protein content, fat content, color, aroma, taste and overall assessment and theyhave been conformed tempeh ISO standards, except fat content. Jackfruit seeds and saga complementationNS4 (60 jackfruit seeds : 40 saga) will produce a better tempeh with moisture content 61.53%, ash content0.93%, protein content 28.87%, fat content 5.98%, white color, less-typical tempeh aroma, tastes a goodand overall assessment is less preferred by the panelists.Key words : Jackfruit seeds, saga, tempeh, fermentation, Rhizopus sp.

Perencanaan pengembangan Hortikultura pada Lahan gambut Menggunakan Analisis Sistem Informasi Geografi Besri Nasrul
Jurnal Sagu Vol 8, No 02 (2009)
Publisher : Universitas Riau

Developing horticultural in the peat land needs geographical information system to gain data about its potential. The study was conducted at Meranti District, Riau Province at 2008. The result of study indicated that fruit crops (mango, durian, rambutan, soursop, avocado, mangos teen, citrus, jackfruit, banana, star fruit, papaya, and pineapple had the S2 land suitability for shallow-middle peat (50-200 cm). Based on this result, Meranti district has potential as a central of tropical fruits. The distribution of tropical peat land in Meranti district is about 263.647 ha or 64% tropical peat land.

KINETIKA PERTUMBUHAN SELULOSA MIKROBIAL TERHADAP PEMBUATAN NATA DE PINA DENGAN PENAMBAHAN SUKROSA Tika Fadilah; Fajar Restuhadi; Usman Pato
Jurnal Sagu Vol 20, No 2 (2021)
Publisher : Universitas Riau

Produk nata yang berasal dari kulit nanas dikenal dengan nata de pina. Pertumbuhan mikroba secara kuantitatif dengan studi kinetika fermentasi berguna untuk mengetahui pertumbuhan selulosa dengan kecepatan maksimum (Vmaks) dan tetapan Michaelis-Menten (KM). Penelitian ini bertujuan untuk menentukan konsentrasi sukrosa yang optimum terhadap produksi, rendemen, dan nilai kecepatan maksimum (Vmaks) serta tetapan Michaelis-Menten (KM) pada selulosa mikrobial yang dihasilkan. Penelitian ini dilakukan secara eksperimen menggunakan rancangan acak lengkap dengan empat perlakuan dan empat ulangan sehingga diperoleh 16 unit percobaan. Perlakuan dalam penelitian ini adalah S1 (sukrosa 1%), S2 (sukrosa 3%), S3 (sukrosa 6%), dan S4 (sukrosa 9%). Data yang diperoleh dianalisis dengan analisis sidik ragam (ANOVA). Jika Fhitung ≥ dari Ftabel maka akan dilanjutkan dengan uji DMRT pada taraf 5%. Hasil sidik ragam menunjukkan bahwa penambahan sukrosa dengan berbagai konsentrasi berpengaruh nyata terhadap ketebalan nata, berat basah nata, berat kering nata, rendemen, namun tidak berpengaruh nyata terhadap kadar gula total. Konsentrasi sukrosa yang optimum pada penelitian ini adalah perlakuan S3 (sukrosa 6%) yang memiliki ketebalan nata 0,81 cm, berat basah nata 15,92 g, berat kering nata 12,92 g, rendemen 3,32%, dan kadar gula totalnya 7,04%. Nilai Vmaks yang didapatkan adalah 1,4708 µM/mL menit dan nilai KM 3,7341 µM

RANCANG BANGUN ROTARY DRUM BIOREACTOR UNTUK PRODUKSI MICROBIAL CELLULOSE HARUN SIANTURI; FAJAR RESTUHADI; EVY ROSSI
Jurnal Sagu Vol 15, No 2 (2016)
Publisher : Universitas Riau

Microbial cellulose is the result of bacterial metabolism of Acetobacter xylinum in a liquid medium used. Togrow and produce optimal microbial cellulose, Acetobacter xylinum bacteria requires oxygen for metabolismof glucose. Several studies conducted to obtain optimal results as a static method, RDR, bioreactor dye andspin reactor still has weakness in the tools design. To overcome this weakness a new tool called Rotary DrumBioreactor (RDB) has been created. The design of Rotary Drum Bioreactor particularly aimed to overcomethe weaknesses of the previous studies and to determine the best treatment using RDB in better producing ofmicrobial cellulose. The study started on the selection tools and materials that will be used in designing theRDB tools, then proceed to design the tools to be able to work with four tools simultaneously that havedifferent speeds in each fermentor including 2, 4,6 and 8 rpm, as the treatment with three replications anduntreated comparison is static fermentation. The third phase was testing tools in producing microbialcellulose and then the data were analyzed statistically using analysis of variance followed by further test ofDuncan’s New Multiple Range Test (DNMRT) at 5% level. The analysis showed that the speed of 2 rpm for 6days of fermentation gave the best results including 95.02% moisture content, wet weight of 0.62 gr/ cm2 andyield 9.92%.

UJI BEBERAPA ISOLAT Trichoderma sp UNTUK MENGEP«)ALIKAN PENYAKITBUSUKmTAMPADATANAMANANGGREK DENDROBIUM Yunel Venita; Muhammad Ali; Rahmadia '
Jurnal Sagu Vol 9, No 01 (2010)
Publisher : Universitas Riau

Objective of this research was to test the ability of Trickottermasp isolate andget the best isolate incontrolling blighted leave disease on dendrobium orchid. TUs research was conducted cxperimentelly usingCompletely Randondzed Design (RAL) byfivetreatments of TridHHlerma sp isoUte (TO « without TrichuJennmsp,TI 'isotateT-ag,T2-=T-«a,T3>T-k,T4'^b). Resultof research indicates that application of some isolateon dendrobium orchid gives different influence hi controlling blighted leave disease on orchid. In controllingPhytopktkon sp.. Isolate T-ag is better because it has stronger hihibition ability.

PEMANFAATAN TEPUNG AMPAS KELAPA DALAM PEMBUATAN KERUPUK SAGU THERESIA YOSEFA; FARIDA HANUM HAMZAH; RAHMAYUNI RAHMAYUNI
Jurnal Sagu Vol 17, No 2 (2018)
Publisher : Universitas Riau

Crackers is crispy snack food which is favored by the folk to consume. The purpose of this research was to getthe best formulation of sago starch and coconut pulp flour on the quality of sago crackers which meet SNI 01-2713-1999. This research used a Completely Randomized Design (CRD) with five treatments and threereplications. Data were statistically analyzed by Analysis of Variance (ANOVA) and followed by Duncan’sNew Multiple Range Test (DNMRT) at level 5%. The treatments of this research were TSA1 (sago starch 95 :coconut pulp flour 5), TSA2 (sago starch 90 : coconut pulp flour 10), TSA3 (sago starch 85 : coconut pulpflour 15), TSA4 (sago starch 80 : coconut pulp flour 20), and TSA5 (sago starch 75 : coconut pulp flour 25).The parameters observed were moisture, ash, protein, crude fiber, swelling power, colour, taste, aroma,crispiness, and overall acceptance hedonic. The best treatment of crackers was TSA3 which had moisturecontent 2.41%, ash content 2.10%, protein content 2.51%, crude fiber content 10.81%, swelling power35.89%, whitish brown (2.90), slightly scented coconut (2.87), somewhat coconut taste (2.93), texturecrispiness (2.10), and overall acceptance hedonic test of crackers was preferred by the panelist.

PENGARUH PERBANDINGAN PELARUT ETANOL-AIR TERHADAP KADAR TANIN PADA SOKLETASI DAUN GAMBIR (Uncaria gambir Roxb) Rozanna Sri Irianty; Silvia Reni Yenti
Jurnal Sagu Vol 13, No 1 (2014)
Publisher : Universitas Riau

The sale value is measured from tanin levels. Gambier that was produced by society by soaking with waterlevels tanin 37.25 ppm. Sokletasi extraction method give extracts yield higher because of the warming isexpected to improve the solubility of the extract so that obtained extract higher. Tannins are a class ofcompounds which belong to the class of polyphenols that can be found in almost all types of geen plants. Thisstudy did sokletasi gambier leaves with water ethanol solvent composition variation 1;1, 1;2, 1;4 to obtainan extract gambier with tanin highest levels. Treatment includes draining the leaves of gambier , ginding,sifting, sokletasi and evaporation. Subsequently, 5 ml of the filtrate of yield was added FeCl3 to qualitativeanalysis, the rest is evaporated to obtain gambier extract and for quantitative analysis using UV-visspectrophotometer. The results yield the largest gambier leaves extract on ethanol-water 1:2 at 63.7% andthe highest levels of tannins in ethanol-water 1:4 solvent at 94.75 ppm.Key words: gambier leaves, sokletasi, tannins.

PEMANFAATAN STEARIN DALAM PROSES PEMBUATAN SABUN MANDI PADAT Vonny Indah Sari
Jurnal Sagu Vol 11, No 1 (2012)
Publisher : Universitas Riau

In the crystallization process for manufacturing of cooking oil, there are two products will beproduced, namely liquid phase (cooking oil) and solid phase (stearine). In general stearin produced fromMini Plant Polytechnic Kampar usually just put the sector in a vessel and allowed to stand in an infinitetime, resulted in a bad odor of cracking oil. This study aim to produce a solid soap with compose anappropriate stearin, and meet criteria of SNI 06-3532-1994 on soaps. Parameters determined were thepercentage of stearin, the water content, the number of Alkali-free as NaOH, the amount of fatty acid,free fatty acid and mineral oil. The results show that solid soap was relatively good quality and met theISO, standard which is composed up to 15% of stearine. The solid soap also contained saturated fattyacid of less than 70%, moisture content of 14%, saturated fatty acid content of 54.34%, the alkali contentof 0.03%, FFA levels of 0.33% and no mineral oil found.

Substitusi Tepung Terigu dengan Tepung Pati ubi Jalar (Ipomoea batatas L.) pada Pembuatan Mi kering Akhyar Ali; Dewi Fortuna Ayu
Jurnal Sagu Vol 8, No 01 (2009)
Publisher : Universitas Riau

The objective of this research was to find the optimum substitution of wheat flour with sweet potato starch flour (Ipomoea batatas L.) in making noodle. The research was arranged in Completely Randomized Design with three replications. The treatments were PO (100% wheat flour); P1 (10% sweet potato starch flour and 90% wheat flour); P2 (20% sweet potato starch flour and 80% wheat flour); P3 (30% sweet potato starch flour and 70% wheat flour); and P4 (40% sweet potato starch flour and 60% wheat flour). The result indicated that treatments did not significantly influence water content, ash content, proteinscontent, starch content, and elasticity but significantly influenced flavor and taste of fried noodle. All the treatments met the SII for dried noodle (SII 0178-90). The best treatment was P2 (20% sweet potato starch flour and 80% wheat flour) for all parameters.

MULTIPLIKASI TUNAS MELINJO (GNETUM GNEMON) SECARA INVITRO Rossa Yunita
Jurnal Sagu Vol 3, No 01 (2004)
Publisher : Universitas Riau

An experiment has been done at Laboratorium TLs.suc Culture of "Balai Penelitian Bioteknologi danGenctik Pertanian", Bogor, starting on July 2001 until June 2(M)2. The objective of the research is to studymultiplication of melinjo bud (Gnetum gnemon) by using in vitro technique. The experiment used factorialcomplete randomized design witli 19 replications. The thidiazuron were used as treatments at the concentra-tion of 0; 0,1 and 03 Ppm in combination with three kinds of medium i.e. MS, WPM and Anderson. The resultshowed that treatment of melinjo bud thidiazuron 0,3 ppra in MS medium could increase number of budmultiplication.

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Shanti Fitriani

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sagu@ejournal.unri.ac.id

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+6281277044311

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sagu@ejournal.unri.ac.id

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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