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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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STUDY ON THE QUALITY AND SELF LIFE OF SWEET BREAD MADE BY SUBTITUTION OF WHEAT FLOUR WITH LOKAL SAGO STARCH Usman Pato; Akhyar Ali; Evi Sribudiani; Dewi Librianti; Mukmin '
Jurnal Sagu Vol 12, No 1 (2013)
Publisher : Universitas Riau

The demand of Indonesia for wheat flour is predicted to increase by at least 6% every year. Meanwhile,Indonesia especially Riau Province has many kinds of food recourse viz. sago starch. The objective of thisstudy was to find out the best formulation in production of sweet bread made from wheat flour substitutedwith sago flour. Experimental study was conducted in Completely Randomized Design with six treatmentsand each treatment was done in three replications. Parameters observed were the contents of moisture, ash,and starch as well as leavening power, self life and organoleptic assessment of sweet bread. The dataobtained were analyzed by ANOVA and was continued with DNMRT test at 5% level. The organoleptic datawere analyzed by Friedman Test and data of gelatinous filament, flavor and rancidity were presented bydescriptive analysis. Results showed that substitution of wheat flour with sago starch significantly influencedmoisture and starch contents, leavening power and the organoleptic properties of sweet bread. However,substitution of sago starch did not affect ash content of sweet bread. In general, substitution up to 50% ofsago starch had met the Indonesian quality standard of sweet bread (SNI 01-3840-1995) except for lowleavening power. In addition, the self life of sweet bread in the treatment TM5 (wheat flour 50% and 50%sago starch) was similar to that of commercial sweet bread.Key words: sweet bread, sago starch, quality, self life

Serapan NPK Kelapa Sawit dengan Aplikasi Dregs dan Trichoderma sp pada Pembibitan Awal di Medium Gambut Wardati '; Yetti Elfina
Jurnal Sagu Vol 7, No 01 (2008)
Publisher : Universitas Riau

The objective of this research was to study the influence of interaction between primary factors of trichoderma sp and dregs to N, P, K absorption in oil palm seedling at peat medium in pre nursery. It is conducted from September 2006 to februari 2007. The parameters of this research were N, P, K content of soil peat; N, P, K absorption of plant, shoot dry weight and root dry weight. The sesult indicated that the treatment of trichoderma sp and dregs increased N, P, K availability in peat medium and N, P, K absorption of palm seedling.

STUDI AGROINDUSTRI AMPLANG TENGGIRI DI KOTA PEKANBARU Eliza '; Jumar '
Jurnal Sagu Vol 2, No 03 (2003)
Publisher : Universitas Riau

The purpose of this study wa to analize some aspects of the business such as technical and technological,marketing, management, juridiscal, financial and environmental aspectsusing case .study. This researchstarted from August to December 2001. The results show that this industry still used simple technology andequipment The ingredients of the product are tenggiri fish, tapioca, sugar, salt, egg, fried oil and vetsin. Therearc two ways ofdistributioas, the first is by distributing the product directly to the consumers and the secondis through retail traders. The marketing of this product has reached many places such as Malaysia andSingapura. The system of work used was a cooperation system and there was no such kind of the companystructure. The industry of Amplang Tenggiri Sumber Rezeki has been stated legally based upon the instruc-tion from the Departcment of Public Health Rl No. SP. 004/04.01/1992/14. The RCR value attained was 2,95.Il nieaas that every one rupiah of cost production will earn 2,95 nipiahs of gross profit or the profit is about Rp1,95. The gross profit earned by the enterpreneur in a month was Rp 43.940.000,- and the net income was Rp29.084.044,4.3. From the observation and analysis of the business, agroindustry of amplang tenggiri SumberRexeki is feasible to be developed in the future. In the view point of environment, thi-s Industry did not cause anydisti-ubances to the people and surroundings, based on the statement of the people living around this homeindustry.

UKURAN PARTIKEL DAN WAKTU KONTAK KARBON AKTIF DARI KULIT SINGKONG TERHADAP MUTU MINYAK JELANTAH Angga Zunifer Tumanggor; Dewi Fortuna Ayu
Jurnal Sagu Vol 19, No 2 (2020)
Publisher : Universitas Riau

Tujuan dari penelitian ini adalah untuk mengetahui pengaruh ukuran partikel dan waktu kontak karbon aktif dari kulit singkong terhadap kualitas dan karakteristik sensori minyak goreng bekas. Penelitian ini dilakukan dengan metode eksperimental menggunakan Rancangan Acak Lengkap (RAL) dengan tiga kali ulangan. Faktor perlakuan pertama adalah ukuran partikel karbon aktif seperti A1 (60 mesh), dan A2 (100 mesh). Faktor kedua adalah waktu kontak karbon aktif seperti B1 (2 jam), B2 (4 jam), dan B3 (6 jam). Data yang diperoleh dianalisis secara statistik menggunakan Analisis Varian dan dilanjutkan dengan Uji DMRT pada tingkat 5%. Hasil penelitian menunjukkan bahwa ukuran partikel karbon aktif dari kulit singkong secara signifikan mempengaruhi kadar air, bilangan peroksida, asam lemak bebas, dan uji kejernihan sensori. Waktu kontak karbon aktif secara signifikan mempengaruhi kadar air, bilangan peroksida, asam lemak bebas, berat jenis, uji sensori warna, dan aroma minyak goreng bekas. Interaksi antara kedua faktor ini secara signifikan mempengaruhi kadar air, bilangan peroksida, asam lemak bebas, berat jenis, dan uji sensori warna dan aroma minyak goreng bekas. Perlakuan terbaik dalam penelitian ini adalah A2B3 (ukuran partikel 100 mesh dengan waktu kontak 6 jam) dengan kadar air 0,19%, bilangan peroksida 0,59 meq/kg, asam lemak bebas 1,64%, dan berat jenis 0,88. Penilaian sensori secara keseluruhan agak tidak disukai oleh panelis dengan deskripsi warna kuning kecokelatan, beraroma agak tengik dan jernih.

UJI BEBERAPA KONSENTRASI EKSTRAK TEPUNG DAUN SERAI WANGI (Cymbopogon nardus L.) UNTUK MENGENDALIKAN PENYAKIT ANTRAKNOSA PADA BUAH CABAI MERAH PASCA PANEN YETTI ELFINA; MUHAMMAD ALI; MORINA CHRONIKA TAMPUBOLON
Jurnal Sagu Vol 15, No 1 (2016)
Publisher : Universitas Riau

The research aims to observe and obtain a better concentration of powder extract citronella grass leaf tocontrol anthracnose disease on red chili fruits. The research has been conducted experimentally using acompletely randomized design, consisted of 6 treatments and 4 replications thus obtained 24 trial units. Theresearch consisted of two phases: in vitro inhibition of C. capsici and in vivo application of powder extractcitronella grass leaf on red chili fruits. The concentration of powder extract citronella grass leaf used are:S0= 0 g/l, S1= 50 g/l, S2= 100 g/l, S3= 150 g/l, S4= 200 g/l dan S5= 250 g/l of water. The data werestatistically analyzed using analysis of variance and the means were tested with Duncan ‘s New MultipleRange Test (DNMRT) at level of 5%. The results of the research showed that the concentration of powderextract citronella grass leaf at 200 g/l of water tended to show a better ability to inhibit the growth of C.capsici at in vitro phase with growth inhibition up to 22,26%.Key words: Red chili, C. capsici and Cymbopogon nardus L.

Pemberian Air Kelapa Muda pada Media Murashige and Skoog (MS) untuk Pertumbuhan Eksplan Nenas Secara In Vitro Fetmi Silvina; Murniati '
Jurnal Sagu Vol 6, No 01 (2007)
Publisher : Universitas Riau

The aim of this study was to find out concentration of coconut oil which induce growth and development of bud pineapple’s crown. The treatments of this experience consisted of several concentration of coconut oil, such as: K0= without coconut oil, K1= 25% of coconut oil, K2= 50% of coconut oil, K3= 75% of coconut oil. The result shows that treatment without giving coconut oil could accelerate the appearance of bud, producing the highest number of bud and the highest percentage of growth.

PENGGUNAAN AIR KELAPA UNTUK MENINGKATKAN PERKECAMBAHAN DAN PERTUMBUHAN PALEM PUTRI (VEITCHIA MERILUI) Sujarwati '; Siti Fathonah; Elna Johani; Herlina '
Jurnal Sagu Vol 10, No 01 (2011)
Publisher : Universitas Riau

The present study was aimed to Ttnd out the most effective concentration of coconut water on the seedgermination and seedling growth of Veitchia merillii. The study used two experiments: seed germination andseedling growth. The study used Completely Randomized Design with live coconut water concentrations: 0%(K„). 25% (K,), 50% (K,"), 75% (K,), and 100% ( K > Data were subjected to analysis ot variance andDuncan's Multiple Range test at 95% significance level. The result showed thai seed soaking in coconutwater improved the germination percentage. The most cllective treatment in increasing the seed germinationis seed soaking in 75% coconut water concentration. Sprinkled the seedling with coconut water couldincrease plant height, length of leaf, and length of root, hut had not increase the number of leaf. There w as noliigniticant effect in coconut water concentration.

VARIASI LAMA FERMENTASI TERHADAP MUTU MIKROBIOLOGIS DAN VISKOSITAS SOYGHURT MENGGUNAKAN Lactobacillus plantarum IDY L-20 FAHMI SEPTIAN SEMBIRING; AKHYAR ALI; EVY ROSSI
Jurnal Sagu Vol 18, No 2 (2019)
Publisher : Universitas Riau

Soyghurt was a probiotic drink made by adding a lactic acid food (LAB) into the soy milk. In general,cultures used was Lactobacillus bulgaricus and Streptococcus thermophilus. This study used L. plantarumcultivated from soybean solid waste so it was assumed to have good growth so as to produce good qualitysoyghurt. The aim of this research was to get the best fermentation time for microbiological quality ofsoyghurt using L. plantarum IDY L-20. This research was conducted experimentally using Randomized CompleteDesign with four treatments and four replications. The treatments in this study were P1, P2, P3, and P4; eachtreatment was fermentation time 8 hours, 16 hours, 24 hours, and 32 hours. The results showed thatfermentation time had significant effect (P <0,05) on pH, viscosity, total acid, total BAL, and total sugar. Thebest treatment for making soyghurt using L. plantarum IDY L-20 was P3 (24-hour fermentation length) withpH (4,14), viscosity (996 cP), total acid (0,88%), total LAB (11,00 log cfu/ml), and total sugar (4,37%). Thelonger time fermentation used will decrease the pH and total sugar while the viscosity, total acid, and totalLAB value will increase. This was because of LAB continues to perform metabolic processes.

ANALISIS KIMIA DAN MIKROBIOLOGIS BELACAN DEPIK (Rasbora tawarensis), PASTA IKAN FERMENTASI TRADISIONAL GAYO MURNA MUZAIFA MUZAIFA '
Jurnal Sagu Vol 14, No 1 (2015)
Publisher : Universitas Riau

ABSTRACTBelacan depik is a traditional food of Gayonese obtained by fermentation of depik (Rasbora tawarensis) fish.The aim of this research were to analyze the chemical and microbiological characteristics of belacan depik.This study was explorative study using sample belacan depik from traditional market in Takengon, CentralAceh. The parameters analyzed were chemical (content of water, protein, fat, ash, carbohydrate) andmicrobiological (total lactic acid bacteria) analysis. The results show that belacan depik had 57,93% ofwater, 14,46 % of protein, 5,18% of fat and 14,21% of carbohydrate. Belacan production is spontaneousfermentation, without addition of microbial culture. Total lactic acid bacteria was 6,3 x108 CFU/gram. Thisis an indication that belacan depik is lactic acid bacteria fermented product.Key words: belacan depik, gayo, fermentation, lactic acid bacteria

MINI REVIEW SENYAWA POLIFENOL PADA KOPI : PENGARUH PENGOLAHAN, METABOLISME DAN HUBUNGANNYA DENGAN KESEHATAN Yusmarini '
Jurnal Sagu Vol 10, No 02 (2011)
Publisher : Universitas Riau

Coffe is one of the main resources of polifenol compound, especially chlorogenat acidwhich is known have the capacity as antioxidant. There are the changes of chlorogenat acidduring processing, preparation and digestion by in vitro and in vivo which is have an impact toits availability and power. Coffe consumption reported can decrease blood rate on mice butincrease the total of plasma homocystein on humans. The high homocystein concentration inblood is one of the risk factor for degenerative diseases. Advanced researchs need to support thestatements.

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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

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