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INDONESIA
Jurnal Online Mahasiswa (JOM) Bidang Pertanian
Published by Universitas Riau
ISSN : -     EISSN : -     DOI : -
Core Subject : Agriculture,
Agriculture, Biological Sciences & Forestry
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Articles 1,853 Documents
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Penambahan Karaginan Terhadap Mutu Sirup Kulit Kayu Manis Faruqi, Safraul; Ali, Akhyar; ', Rahmayuni
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 1, No 1 (2014): Wisuda Februari Tahun 2014
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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This study aims to determine the best concentration of carrageenan on the quality of cinnamon bark syrup. Research conducted experiments using a completely randomized design (CRD) with 7 treatment that K0 = without carrageenan ; K1 = Carragenan 1 %; K2 = Carragenan 1.2 %; K3 = Carragenan 1.4 %; Carragenan K4 = 1.6 %; Carragenan K5 = 1.8 %; K6 = Carragenan 2 %. The results showed that the concentration of carrageenan significantly affect the pH value, the viscosity of the sucrose concentration, homogeneity of the emulsion, the color of the hedonic test, the color and flavor of the descriptive test. Concentration K1 (addition of carrageenan 1 %) with a pH of 4.22; levels of sucrose 64.88 %; levels sinamaldehid 0.6429 %; viscosity 40.75 g/cm.s in the first week and 32.87 g/cm.s on the second week , the homogeneity of the emulsion 95.83 % in the first week and 94.17 % in the second week. Keywords : Syrup cinnamon bark, carragenan.
Potensi Cuka Kayu dari Eucalyptus pellita dan Acacia mangium Wild Sebagai Antimikroba ', Sudarnyoto; Johan, Vonny Setiaries; ', Rahmayuni
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 1, No 1 (2014): Wisuda Februari Tahun 2014
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Waste timber during logging Eucalyptus pellitaand Acacia mangium Wild from plant forest industry has not been in use, where it can processing as wood vinegar. The purposed of this study were to obtain wood vinegar from Eucalyptus pellita and Acacia mangium Wild and determine the antimicrobial activity from both wood vinegar. Antimicrobial activity conducted with view clear zone around the paper disc soaked in vinegar on a medium Nutrient Agarcontains microbial pathogens Staphylococcus aureus and Escherichia coli. Bothwoodvinegardilutedwithdistilled water at concentration of50%, 40%, 30%, 20% and10% respectively, andhad 3replicatesconcentration. The results showed that the yield of wood vinegar fromEucalyptus pellitais 32.89% and fromAcacia mangium Wild is 29.63%.Woodvinegarfrom Eucalyptuspellitaata concentration of 10% has azone ofinhibitionagainstStaphylococcus aureusaveragediameter3.38mmand50% at concentration 7.15mm, while theconcentration of10% inhibition zoneinthe bacteri Escherichiacolithe average diameter7.24mmand50% at concentration 8.79mm. Wood vinegar from all concentration indication has activity antimicrobial. Growth of Staphylococcus aureus and Escherichia coli was inhibited by both wood vinegar at concentration of 10%. Keywords: Wood Vinegar, Eucalyptus pellita, Acacia mangium Wild.
Tingkat Penerimaan Panelis Terhadap Sifat Organoleptik Sabun Transparan Yang Diformulasi Dari Minyak Sawit Dengan Penambahan Pewarna dan Pewangi Suwito '; Raswen Efendi; Rahmayuni '
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 1, No 1 (2014): Wisuda Februari Tahun 2014
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Transparent soap is produced by reaction between natrium or potassium with oil vegetarian or oil animals, transparent soap manufacturing in Indonesia have not optimals and still difficult to find in the market. Addition of colour and deodorant aim to to more upgrade esthetics and assess to sell of society. One of reason of election of the deodorant and colour because more interesting and impress by experience. Existence soap in the middle of society of vital importance in assessment by organoleptik, cause of assessment of organoleptik can improve, repair product , looking after quality and know level of panelist identification. Intention of this research is acceptance of panelist to nature of organoleptik of transparent soap which formulation between palm oil with addition of colourant and deodorant.   The studies were conducted with organoleptic test. This research used completely randomized design with six treatments and twenty replications. Data obtained were treated by the analysis of variance followed by duncan test. The test hedonik, addition colours and perfumes of transparent soap give real influence to colour and perfume, but give influence is not real to a lot of spume, tekstur, and assessment is overall. Colour which prefer that is red colour with trawberry perfume, perfume which prefer that is treatment blue colour green tea perfume.   Keyword: transparent soaps, colour soap, perfume soap, and vegetables oil soap.  
Evaluasi Mutu Kukis Yang Disubstitusi Tepung Sukun (Artocarpus communis) Berbasis Minyak Sawit Merah (Msm), Tepung Tempe dan Tepung Udang Rebon (Acetes erythraeus) Murni, Tri; Herawati, Netty; ', Rahmayuni
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 1, No 1 (2014): Wisuda Februari Tahun 2014
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Abstract

The main material in making cookies is wheat flour and it also can be substituted by the using of sukun flour. The purpose of changing that flour is for getting the cookies whit the good content of nutrient and indirectly it also can decrease the depended of wheat flour which is import product and the content of gluten that has negative effect for the autism children. The purpose of this research is to learn about the formulation of making cookies that the main maetial is sukun flour based red palm oil, tempe flour, and shrimp flour rebon and to know about the receptive of panelist toward the cookies that is produced. This research is held experimentally by using Complete Randomized Design (CRD) consisting of four treatments and four replications. The treatmen that is hoal are SKA (wheat flour 100%, sukun flour 0%), SKB (wheat flour 66,6%, sukun flour 33,4%), SKC (wheat flour 33,4%, sukun flour 66,6%), SKD (wheat flour 0%, sukun flour 100%). Based on chemical analysis and assessment of organoleptic, the best cookies is SKD which has a moisture content (3,93%), ash content (2,34%), protein levels (10,30%), and it can be received by adult and children panelist. Key words: Cookies, wheat flour, and sukun flour
Pemanfaatan Tepung Kulit Singkong Dalam Pembuatan Mi Sagu Instan Siagian, Ucok Wandi; Pato, Usman; Johan, Vonny Setiaries
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 1, No 1 (2014): Wisuda Februari Tahun 2014
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The research aim was to find the best formulation for making instant noodle from cassava peel flour and sago starch. This study was conducted using Complete Random Design with three repetitions and six treatments. The treatments for manufacturing instant noodles were  SK0 (sago starch  100%), SK1 (sago starch 95%  and cassava peel flour 5%), SK2 (sago starch 90% and cassava peel flour 10%), SK3 (sago starch 85% and cassava peel flour 15%), SK4 (sago starch 80% and cassava peel flour 20%), and SK5 (sago starch 75% and cassava peel flour 25%). Parameters observed were the moisture content before and after frying, protein content, acid value, intactness and rehydration time. The results show that addition of cassava feel flour significantly affected the moisture content before and after flying, protein content, acid value and intactness, but did not significantly influence the rehydration time of instant noodle. The best treatment was SK5 (sago starch 75% and 25% cassava peel flour) with moisture content before and after frying 9.12 % and 7.12% respectively, protein content 6.14%, acid number 0.03%, intactness 94.93% and  rehydration time 4.23 minutes. Keywords: sago starch, cassava peel flour, instant noodle
Evaluasi Mutu Susu Komplementasi Kacang Hijau dan Kacang Kedelai Yang Difermentasi Oleh Lactobacillus plantarum 1 R.11.1.2 Yusdianti '; Usman Pato; Yusmarini '
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 1, No 1 (2014): Wisuda Februari Tahun 2014
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The mixture of mungbean milk and soybean milk fermented by Lactobacillus plantarum 1R.11.1.2 diharapkan mampu menghasilkan minuman fermentasi yang lebih lengkap nilai gizi dan manfaat kesehatannya. R.11.1.2 was expected to produce a fermented beverage that is more completed nutritional value and has health benefits. Isolat Lactobacillus plantarum 1 R.11.1.2 merupakan hasil isolasi dari susu kedelai yang terfermentasi secara spontan. Lactobacillus plantarum 1 R.11.1.2 was isolated from spontaneously fermented soy milk. Penelitian dilaksanakan secara eksperimen menggunakan Rancangan Acak Lengkap (RAL) dengan 5 perlakuan dan 3 kali ulangan sehingga diperoleh 15 unit percobaan. Research was carried out experiments using a Completely Randomized Design (CRD) with 5 treatments and 3 replications in order to obtain 15 experimental units. Data yang diperoleh dianalisis secara statistik dengan menggunakan analisis sidik ragam (ANOVA). The data obtained were statistically analyzed using Analysis of Variance (ANOVA). Jika F hitung lebih besar atau sama dengan F tabel maka dilanjutkan dengan uji DNMRT pada taraf 5%. If the calculated F is greater than or equal to F table then continued with DNMRT test at 5% level. Hasil analisis total asam tertitrasi susu fermentasi berkisar 0,32%-0,38%, pH susu fermentasi berkisar 4,26%-4,39%, total padatan susu fermentasi berkisar 10,48%-14,18% dan kadar protein susu fermentasi berkisar 1,22%-1,63%. The result of the present study  indicate that initial pH of soy milk 6,99 and mungbean milk 6,80 significantly decreased to 4,25-4,39 and tirable acidity 0,32%-0,38% after fermentation. The total solid and protein contens of fermented milks were 10.48%-14.18% and 1,22%-1,63%Penilaian uji hedonik dan deskriptif terhadap aroma susu fermentasi 3,10 dan 3,36, penilaian uji hedonik dan deskriptif terhadap rasa susu fermentasi 3,09 dan 3,28, penilaian uji hedonik terhadap penerimaan keseluruhan terhadap susu fermentasi 3,10 dan 3,29. respetively. Sensory evaluation data show that panelist were slightly like the fermented drink made from mungbean and soybean. Kata kunci: susu fermentasi, Lactobacillus plantarum 1 R.11.1.2, kacang hijau dan kacang kedelai. Keywords: Fermentation, Lactobacillus plantarum 1 R.11.1.2, Mungbean and Soybean.
Uji Pemberian Kompos Azolla microphylla Pada Pertumbuhan Bibit Karet (Hevea brasiliensis) Stum Mini Indriati Meilina Sari; Sampoerno '; M. Amrul Khoiri
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 1, No 1 (2014): Wisuda Februari Tahun 2014
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This study aim to determine the effect of compost on the growth of           Azolla microphylla PB 260 clone rubber seedlings mini stump. This research has been conducted at Agriculture Faculty, University of Riau starting from April to July 2013. The research was carried out experimentally using completely randomized design non factorial consisting of 4 treat ments  and 3 replications, obtained 12 experimental units and each unit consists of 3 seeds so that total earned is 36 rubber seedlings and as sample 2 seedlings per unit experiment. Compost treatment given to the provision of  treatment levels; 0, 15, 30 and 45 g/polybag (0, 10, 20 and 30 ton/ha) mixed by weighing soil 3 kg. The data were statistically analyzed using analysis of variance, followed by Duncan's test New Multiple Range Test (DNMRT) at the level of 5%. Parameters observed are lenght of grafting (cm), stem graft girth (cm), number of leaves (sheet), leaf area (cm²) and shoot root ratio (g). Giving Azolla microphylla compost on growing mini stump  rubber seedling significantly effect on extending the graft and number of leaves. Meanwhile, for stem graft girth, leaf area and shoot root ratio reveal not significant. Compost dosing 30 g/polybag shows the best results for the growth of rubber seedlings mini stump compared them 0, 15 and 45 g/polybag. Keywords – Rubber seeds mini stump, Azolla microphylla compost, dose
Pengaruh Beberapa Dosis Pupuk Fosfor (P) Terhadap Mutu Benih Berbagai Kultivar Kedelai (Glycine max L. Merril) Selama Pengisian dan Pemasakan Biji Perdana, Jansen Lea; Rasyad, Aslim; Zuhry, Elza
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 1, No 1 (2014): Wisuda Februari Tahun 2014
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An experiment has been designed to investigate the impact of Phosphorous (P) fertilizer on seed quaaliti during seed development of several Soybean (Glycine max L. Merrill) cultivars. The field experiment was carried at University of Riau Agriculture Experiment Station using a complete randomized block design with three replicates. Soybean cultivars such as Willis, Malabar, Kipas Putih and line KM-19-BE were planted in three rates of P fertilizer; ie P0 = 0 kg P2O5 as a control, P1 = 25 kg P2O5, and P2 = 50 kg P2O5 per hektare. Seed quality including seed viability and seed vigor was observed at 10 days interval from 20 to 50 days after anthesis (DAA). It was found that seed quality was very low at early stage of seed development and tent to reach its maximum value as seed matured. Addition of P fertilizer to the plant increased some components of seed quality at early stage of seed development until 40 DAA. The values of seed viability and seed vigor were higher in seed harvested from plant fertilized by P than control, mainly for seed obtained at early seed development. This results indicated that P fertilizer application would improve seed quality especially of seed harvested at early seed development of some soybean cultivars. Keyword : seed viability, seed vigor, seed development, P fertilizer, soybean
Pengaruh Pemberian Abu Serbuk Gergaji dan Pupuk Guano terhadap Pertumbuhan dan Produksi Tanaman Cabai (Capsicum annuum L.) Rulianto, Jihan; Yetti, Husna; Anom, Edison
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 1, No 1 (2014): Wisuda Februari Tahun 2014
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This research aim to determine the effect of giving sawdust ash and guano fertilizer between both of it on chilli (Capsicum annuum L.) growth and production as well as to find out the best dose. This research has been conducted at Experimental Garden, University of Riau, Tampan District, lasted from April to September 2013. Research was arranged experimentally using Completely Randomized Block Design (CRBD) with 2 factor, first is giving sawdust ash and the second one is fertilizing with guano fertilizer which is each of it consist by 3 replication. First factor; A0, A1, A2 and A3 (0, 5, 10 and 15 ton/ha), second factor; G0, G1 and G2 (0, 60 and 120 g/plot). Oberserved parameters are plant height, flowering date, harvesting date, total weight per plant, total weight per plot, fruit length, fruit girth and number sampling fruit. Data analyzed using the F test and Duncan New’s Multiple Range Test (DNMRT) 5% level. Result shows that the combination of giving sawdust ash and Guano Fertilizer reveal non significantly different to all of the parameters, but by giving sawdust ash and guano fertilizer reveal significantly different to the plant height. Keywords: sawdust ash, guano fertilizer and chilli (Capsicum annum L.)  
Uji Beberapa Konsentrasi Piper aduncum L. Ekstrak Daun Untuk Kontrol Leptocorisa oratorius Fabricius (Hemiptera, Alydidae) Tanaman Padi (Oryza sativa L.) Joko Karsidi; Rusli Rustam; Jeltje Hennie Laoh
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 1, No 1 (2014): Wisuda Februari Tahun 2014
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Leptocorisa oratorius F. is a major pest of  rice plant, that can damage the rice plant by sucking the liquid from the cells of the rice plant. For controlling this pest usually used synthetic chemical insecticide but this can cause negative impacts such pest resistance and pest resurgence. The use of leaf extract of Piper aduncum L. as a botanical insecticide is suittable to control Leptocorisa oratorius. The experiment was conducted at Laboratory of Plant Pest and Agribusiness Incubator University  of Riau Pekanbaru, from February to April 2013. The experiment used a Completely Randomized Design (CRD) with 5 treatments and 4 replications. The treatmens are (Piper aduncum leaf extract are: 0 g/l water,  25 g/l water, 50 g/l water, 75 g/l water, and 100 g/l of water. Aplication of Piper aduncum leaf extract at treatment 75 g/l water was able to kill Leptocorisa oratorius up to 90%. Number concentration is still in the range of LC 95 values  from 7,2 to 21,9%. The exact concentration to kill 95% of the Leptocorisa oratorius is 10,1% or equitvalent to 101 g/l of water.   Keyword: Rice, Leptocorisa oratorius, Peper aduncum L.

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