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INDONESIA
Jurnal Online Mahasiswa (JOM) Bidang Pertanian
Published by Universitas Riau
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Core Subject : Agriculture,
Agriculture, Biological Sciences & Forestry
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Articles 1,854 Documents
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Pemanfaatan Bubuk Andaliman sebagai Bahan Pengawet Alami pada Bakso Vhierda Windasari Sagala; Usman Pato; Yusmarini Yusmarini
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 5 (2018): Edisi 2 Juli s/d Desember 2018
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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Abstract

Meatball is a food product of processed meat. The purpose of this research was to obtain the best concentration of andaliman powder as a natural preservative on the quality and sheef life of meatballs. This research was carried out experimentally by using Completely Randomized Design (CRD) with five treatments and three replications in order to obtain fifteen experiments unit. The treatment in this research were V1 (without andaliman powder), V2 (0.1% andaliman powder), V3 (0.3% andaliman powder), V4 (0.5% andaliman powder), and V5 (0.7% andaliman powder). The parameters observed were moisture, ash, protein and, fat contents, microbial counts and sensory test. The best concentration of andaliman powder was V4, with is moisture content 35.87%, ash 3.38%, protein 9.11%, fat 1.05%, microbial counts 1.51x106. The descriptive sensory test of meatball were dark brown (4.13), taste of andaliman (3.63), flavour of beef and andaliman (3.37), elasticity of little chewy (3.33) and the overall test of sensory liked by panelist (3.56).Keywords: Meatball, beef, andaliman powder concentration
Aplikasi Mikoriza dan Pupuk Hijau Lamtoro untuk Pertumbuhan dan Hasil Tanaman Bawang Merah (Allium ascalonicum L.) di Tanah Inceptisol Beatrix Normauli Siagian; Armaini Armaini; Idwar Idwar
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 5 (2018): Edisi 2 Juli s/d Desember 2018
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The aim of this research is to know application of mycorrhizae fungi vesikula arbuskula (CMA), lamtoro green fertilizer and its combination, and get the best dose of CMA, lamtoro and combination for the growth and production of onion crop (Allium ascalonicum L.) in Inceptisol soil. The research has been conducted at Experimental Garden of Agriculture Faculty of Riau University from October to December 2017. This research used factorial randomized block design (RAK). The first factor was the CMA of dose (0, 5, and 10 g per plant) and the second factor was the lamtoro of dose (0, 15 and 25 t.ha-1). The parameters observed was plant height, number of leaves per hill, number of tubers per hill, tuber bulbs per clump, percentage of diameter size of onion bulbs (large, medium and small), weight in the shelf, harvest age and percentage of infected root of mycorrhizae. The data obtained was analyzed statistically using variance then the results obtained were followed by Duncan's multiple-range test of 5%. The results showed that the combination of CMA and lamtoro treatments influenced the number of leaves and percentage of the largest tuber size. At a dose of CMA 10 g per plant and lamtoro 25 t.ha-1 can increase the weight in the shelf. Application of CMA at a dose of 5 g per plant tended to influenced the plant height, number of leaves, weight in the shelf. Application of lamtoro at a dose of 25 t.ha-1 tended to influencedtuber bulbs and weight in the shelf. The combination of CMA 10 g per plant and lamtoro 25 t.ha-1, CMA with a dose of 5 g per plant and lamtoro25 t.ha-1 tended to give the best results on the growth and production of onion crop. Keywords: onion, CMA, lamtoro, Inceptisol
PEMANFAATAN LABU SIAM DAN KELOPAK ROSELLA DALAM PEMBUATAN SELAI Yogi Kurniawan; Vonny Setiaries Johan; Faizah Hamzah
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 5 (2018): Edisi 2 Juli s/d Desember 2018
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Fruit jam is a semi-wet food processed  product from a mixture of fruit juice and sugar. The purpose of this research was to get the best formulation of chayote and roselle petal evaluate in the jam quality. Thisresearch useda Completely Randomized Design experiment with five treatments and three replications. The  treatmentswere LSR1 (chayote puree and roselle petal puree 90:10), LSR2 (chayote puree and rosella petal puree  80:20), LSR3 (chayote puree and roselle petal puree 70:30) and LSR4 (chayote puree and roselle petal puree 60:40). The value of observation were analyzed using Analysis of Varians and followed by Duncan’s New Multiple Range Test on 5% level. The result showed that the ratio ofchayote and roselle petals puree significantly affected acidity, moisture, ash , pectin and sucrose contents, antioxidant activity, descriptive test of color, flavour, taste and texture. The best treatment was LSR4 with moisture content 19.42%, ash content 0.26%, pectin 2.63%, sucrose 64.80%,  antioxidantactivity 9.40 ppm, dark red color, flavourful rosella, sweet taste little acid, and soft texture of jam.                                                                                                    Keyword: Jam, chayote,rosella petal.
Pemanfaatan Susu Kedelai sebagai Bahan Pensubtitusi Susu Sapi dalam Pembuatan Es Krim Labu Kuning Prihatin, Neneng; Hamzah, Faizah; Yusmarini, Yusmarini
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 5 (2018): Edisi 2 Juli s/d Desember 2018
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Abstract

This study aimed to obtain an appropriate formulation between cow's milk and soy milk in making of pumpkin ice cream.  This experiment was conducted experimentally using a random design with five treatments and three replications and followed by DNMRT at 5% level.  The treatment in this study were SSSK1 (100% cow’s milk), SSSK2 (25 % soy milk  : 75% cow’s milk), SSSK3 (50% soy milk: 50% cow’s milk), SSSK4 (25% soy milk: 75% cow’s milk), SSSK5 (100% soy milk).  The parametersobserved  were overrun, melting time, protein content, fat content, total solids, descriptive and hedonic sensory evaluation (colour, flavor, texture, and taste). The results of the study showed that the best treatment was the treatment of SSSK2 (25% soy milk: 75% cow’s milk) with the result of 20.56% overrum, 18.34 minutes melting time, 3.21% protein content, 3.08% fat content  and 28.20% total solids. The results of a hedonic assessment of the likes with the descriptive color is slightly yellow, flavored cow's milk, rather soft texture. Keywords:  Ice cream, pumpkin, soymilk
Konsentrasi Perekat Pati Sagu Terhadap Karakteristik Briket Bioarangdari Limbah KulitBuah Durian Yulia Citra; Farida Hanum Hamzah; Yelmira Zalfiatri
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 5 (2018): Edisi 2 Juli s/d Desember 2018
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Abstract

Increasing need of energy and decreasing of fuel supply requires human to discover alternative energy resources. Consequently, there should be a research to discover a new renewable energy source such as durian fruit leather. Durian is biomass that has great potential for bio-briquet. This research aims to discover the precise adhesive consentration rate in sago’s starch , which are 3%, 5%, and 7%. Based on analytical result of durian leather charcoal briquet research, the best quality briquet is the P1 consentration which composed rate are 3%, has 4.04% water content, 19.14% ashes content, 5.502 cal/g heat value, and 0.0017 g/sekoncombustion rate. Keywords: briquet, durian fruit leather, sago starch.
PEMANFAATAN TALAS, UBI KAYU DAN KEDELAI SEBAGAI BAHAN BAKU PEMBUATAN BERAS ANALOG Ernilawati Ernilawati; Shanti Fitriani; Rahmayuni Rahmayuni
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 5 (2018): Edisi 2 Juli s/d Desember 2018
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This research was to obtain the best formulation of composite flours of taro and cassava in artificial rice making. This research was accomplished in complete randomized design with 5 treatments and 3 repetitions, which was analyzed by ANOVA and followed by Duncan’s at 5%. The treatments of this research were percentages of three material raws (taro flour: cassava flour: soybean flour). They were TU1 (90%:0:10%), TU2 (80%:10%:10%), TU3 (70%:20%:10%), TU4 (60%:30%:10%) and TU5 (50%:40%:10%). The results of analysis showed that the lower taro flour and the higher cassava flour in making of artificial rice would significantly affect water content, water absorbtion, colour, taste, flavour, level of stickiness and overall assessment of hedonic test. The chosen treatment was TU5 which had water content 6,58%, ash content 2,48, protein 8,27%, fat 1,29%, carbohydrate 81,38%, water absorbtion 74,07% and was described as brown-coloured, tasted rather as taro, flavoured as taro and rather sticky and valued by overall assessment as neutral. Keywords: Artificial rice, composite flours, taro and stickiness.
KARAKTERISTIK BRIKET TONGKOL JAGUNG DAN SERBUK GERGAJI KAYU DENGAN PEREKAT TAPIOKA Saputra, Niko; Hamzah, Farida Hanum; Rossi, Evy
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 5 (2018): Edisi 2 Juli s/d Desember 2018
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Abstract

The purpose of this study was to determine the characteristics of charcoal briquette from a mixture of corncob and sawdust seed quality according to SNI 01-6235-2000. Research using completely randomized design (CRD) with charcoal treatment comparison corncob and sawdust (P1= 100:0%); (P2= 75:25%); (P3= 5%:50%); (P4= 25:75%); (P5= 0:100%). The result showed that variations in mix charcoal corncob and sawdust significantly affect the moisture content, ash content, calorific value, volatile matter, and fixed carbon content briquettes. The result showed that the best treatment in treatment P4 namely charcoal briquettes are made with 25% charcoal corncob and 75% charcoal sawdust with levels of moisture content 6.238%, ash content 6.889%, calorific value 5714 cal. g-1, volatile matter 11.277%, and fixed carbon content 78.89%. Keywords: Charcoal briquettes, corncob, sawdust 
Penambahan Berbagai Konsentrasi Karagenan terhadap Karakteristik Fruit Leather Pepaya Mohamad Zhaki; Noviar Harun; Faizah Hamzah
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 5 (2018): Edisi 2 Juli s/d Desember 2018
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This research aimed to determine the effect of adding different concentrations carrageenanon the quality of papaya fruit leather. This study used Completely Randomized Design (RAL) with 4 treatments and 4 replications. The treatments used for papaya fruit leather were K1 (carrageenan 0.4%), K2 (carrageenan 0.6%), K3 (carrageenan 0.8%) and K4 (carrageenan 1,0%). The data obtained were analyzed statistically using ANOVA and DNMRT at 5% level. The results showed that sugar concentration had significant effect on water content, ash content, crude fiber content, total sugar content and descriptive and hedonic sensory assessment. The selected treatment resulted in papaya fruit leather is K3 (carrageenan 0,8%) with water content characteristics 16.79%, ash content 1.29%, crude fiber content 2.62% and total sugar content 46.86%. Descriptive sensory assessment of colour 4,1(orange), flavor 3,07 (slightly papayaflavored), taste 4,07 (papaya tasting), texture 3,65 (lightly clay and compact) and hedonic assessment based on overall as favored by panelists with score 4,14. Keywords: papaya, fruit leather, carrageenan.
¬¬¬VIABILITAS BAKTERI ASAM LAKTAT (BAL) YANG DIISOLASI DARI KULIT ARI KACANG KEDELAI TERHADAP GARAM EMPEDU (Oxgall) DAN ASAM KLORIDA (HCl) Febria Martina Sari; Evy Rossi; Raswen Efendi
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 5 (2018): Edisi 2 Juli s/d Desember 2018
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The purpose of this study was to determine the viability of isolatesof Lactic Acid Bacteria (LAB) isolated from ari skin soybean extract against hydrochloric acid (HCl) and bile salts (oxgall). This research was conducted experimentally and the data obtained was tabulated and analyzed descriptively. The treatments in this study were MRS Broth having pH adjusted by additionof chloride acid to 2.5 and 3 incubated at 37°C for 0and 1.5 hours,MRS Broth without addition of bile salt (oxgall) with 0.5% concentration,and MRS Broth medium with the addition of bile salts (oxgall) witha concentration of 0.5% incubated at 37°C for 0 and 5 hours.The results of this study showedthatisolateLactobacillusK.11.3, Lactobacillus K.12.1, Lactobacillus K.22.2 could to survive with viability around 96.40, 96,74 and 96.17% on pH 2,5, while at pH 3 each isolate had 99.44, 99.10, 98.65%viability which was incubated for 1.5 hours.Isolates LactobacillusK.11.3,Lactobacillus K.12.1, Lactobacillus K.22.2 could survive on media containing0.5g of oxgall and had viability of98.31, 98,20, 97.97% incubated for 5 hours. Keywords: viability, lactic acid bacteria, Chloride acid, oxgall.
KARAKTERISTIK BRIKET AMPAS TEBU DAN TONGKOL JAGUNG DENGAN PEREKAT TEPUNG SAGU Afandi, Riyan; Hamzah, Farida Hanum; Rossi, Evy
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 5 (2018): Edisi 2 Juli s/d Desember 2018
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Abstract

The purpose of this study was to determine the characteristics of charcoal briquette from a mixture of bagasse and corncob quality according to 01-6235-2000. Research using a Completely Randomized Design (CRD) with comparison bagasse and corncob (P1= 100:0%); (P2= 75:25%); (P3= 50:50%); (P4= 25:75%); (P5= 0:100%). The result showed that variations in mix charcoal bagasse and corncob significantly affected moisture content, ash content, calorific value, volatile matter, and fixed carbon content briquettes. The result showed that the best treatment in treatment P2 namely briquettes are made with 75% charcoal bagasse and 25% charcoal corncob with levels of moisture content 6.8979%, ash content 5.3043%, calorific value 5177 cal.g-1, volatile matter 14.8326 %, and fixed carbon content 73.5828%.Keywords: Charcoal briquettes, bagasse, corncob

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