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Jurnal Online Mahasiswa (JOM) Bidang Pertanian
Published by Universitas Riau
ISSN : -     EISSN : -     DOI : -
Core Subject : Agriculture,
Agriculture, Biological Sciences & Forestry
Arjuna Subject : -
Articles 1,854 Documents
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TINGKAT KOMPETENSI PROFESIONAL PENYULUH PERTANIAN DI KECAMATAN TAMBANG KABUPATEN KAMPAR Nur Wahyuni; Rosnita '; Roza Yulida
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 2, No 1 (2015): Wisuda February 2015
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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Abstract

The purpose of this study is to 1) know extension implementation;2) analyze competence level of extension worker; and3) know problems to increase extension competence in Tambang Sub district Kampar Regency. The method used of this study was surveymethod,while Censuswas also used as the sampling technique. The number of respondents were 11 samples.In terms of analyzing the data, Scale of Liker's Summated Rating (LSR) was used. The implementation of  agriculture extension activities are regularly held on Saturday and Sunday. The overall level of competenceswere categorized as “competent” with the score 4.12. It is depicted from the  administrative competence, teaching, communication, behavior understanding, and maintainprofessionalism and for the program planning capacity, implementation, and evaluation were as “very competent”. The high level of those programs was program planning capacity with the score 4.45(13, 50 %) and the low level was maintain professionalism with the score 3, 58 (10, 86 %). Problem of extension in the increasing extension worker namely, limited of worker, and the lack of information media.   Keywords: Competence, Extension and Professional  
TINGKAT KOMPETENSI PROFESIONAL PENYULUH PERTANIAN DI KECAMATAN KAMPAR KABUPATEN KAMPAR Sri Maulina; Roza Yulida; Cepriadi '
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 2, No 1 (2015): Wisuda February 2015
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Ext
UJI AKTIVITAS ANTIBAKTERI EKSTRAK CANGKANG KELAPA SAWIT (Elaeis guineensis Jacq.,) Haryati, Sri; Hamzah, Faizah; Restuhadi, Fajar
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 2, No 1 (2015): Wisuda February 2015
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The active components of palm oil shell were succesfully extracted by methanol. The methanol extract was, then, subjected to investigate its antibacterial properties. The phytochemical screening demonstrated the presence of triterpenoid and flavonoid compounds. The methanol extract was also tested for antibacterial activity against Staphylococcus aureus (Gram positive bacteria) and Escherichia coli (Gram negative bacteria). The triterpenoid and flavonoid compounds are more sensitive in inhibiting the growth of Gram positive bacteria (Staphylococcus aureus) than Gram negative bacteria (Escherichia coli). Further, the concentration of the methanol extract (1%, 5%, 10%, 25%, 50%, 75% and 100%, respectively), were tested against the Staphylococcus aureus and Escherichia coli. Inhibition zone was formed starting at a concentration of 5% and above, while the largest inhibition zone was at a concentration of 100%, as expected. Minimum Inhibition Concentration (MIC) and Minimum Bactericidal Concentration (MBC) tests were performed by the method of dilution with concentration of 2%, 4%, 6%, 8%, 10%, 12%, 14%, 16%, 18% and 20%, respectively. The methanol extract was as effective as bacteriostatic (according to MIC test) against Staphylococcus aureus and Escherichia coli at concentration 6% and is also considered effective as bactericidal (according to MBC test) at concentration 14% and 12%, respectively.   Keywords: Methanol extract of palm oil shell, Antibacterial, Staphylococus aureus, Escherichia coli
EVALUASI SENSORI DAN ANALISIS USAHA KUKIS SUKUN PADAT GIZI Widia Fitri; Netti Herawati; Evy Rossi
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 2, No 1 (2015): Wisuda February 2015
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The objective of this research was to determine the level of preference panel and cookies descriptive characteristics and determine the feasibility business of cookies based breadfruit flour, tempe flour, rebon shrimp flour and red palm oil from its economic aspect. The treatments were TU1 (Tempe flour 20%, Rebon shrimp flour 1%), TU2 (Tempe flour 15%, Rebon shrimp flour 6%), TU3 (Tempe flour 10%, Rebon shrimp flour 11%) and TU4 (Tempe flour 5%, Rebon shrimp flour 16%).The treatments gave significant effect on descriptive test on attributes of color, shrimp aroma, salty flavor, shrimp flavor, tempe flavor and bitter end, as well as on the color attribute on the preferences test of adult panelists and the preferences test of child panelists.The best treatment on this research was TU1cookies, based on preference test of adult panelists and child panelists with consideration of the averages of ash content 1.87% has met quality standards cookies (SNI 01-2973-1992). TU1 cookies have moisture content 6,75%; protein content 13,87% andfat content 35,56%.The results of business analysis for one-time production with production scale 15 kg dough was that the business efficiency 1.37and thus the business of breadfruit cookies deserve to be established.   Keywords: Sensory evaluation, Business analysis, Breadfruit cookies
PEMANFAATAN KULIT BUAH NAGA MERAH (Hylocereus polyrhizus.) SEBAGAI BAHAN TAMBAHAN DALAM PEMBUATAN ES KRIM ', Waladi; Johan, Vonny Setiaries; Hamzah, Faizah
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 2, No 1 (2015): Wisuda February 2015
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This study was red dragon fruit peel can be used as natural dyes. The purpose of to get the best formulations of red dragon fruit peel ice cream by physical properties, fiber and organoleptic test. This research used a completely randomized design (CRD) with four treatments and four replications. The treatment in this study are E0 (without the addition peel of red dragon fruit), E1 (addition of 2% red dragon fruit peel), E2 (addition of 4% red dragon fruit peel), and E3 (addition of 6% red dragon fruit peel). Data obtained were treated by analysis of variance followed by Duncan New Multiple Range Test (DNMRT) the level of 5%. The results showed that the addition of red dragon fruit peel had significant effect on the overrun, ice cream melting time, fiber content, hedonic of texture, colour, overall acceptance and descriptive of texture, color and flavor. The addition of red dragon fruit peel had not significant effect on hedonic of taste, flavor and descriptive sensory. The best formulation this study is addition of 6% red dragon fruit peel. Keywords : Red dragon fruit peel, natural dyes, ice cream.
PENAMBAHAN BERBAGAI PERISA DAN BAHAN CAMPURAN TERHADAP PREFERENSI KONSUMEN PADA SOSIS BELUT (Monopterus albus) ', Suntoro; Rossi, Evy; Herawati, Netti
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 2, No 1 (2015): Wisuda February 2015
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The purpose of this study was to determine the effect of a variety of seasioning and seasioning mixed materials to test consumer preferences in eel sausages (Monopterus albus). This research was carried out experiments using nine treatments, which consists of: K1: basic formulation, K2: The addition of carrageenan 1% + 1% barbeque seasioning. (w/w), K3: The addition of carrageenan 1% + 1% curry seasioning. (w/w), K4: The addition of carrot flour 1.5% + 1% barbeque seasioning. (w/w), K5: The addition of flour carrot curry seasioning 1.5% + 1%. (w/w), K6: The addition of egg yolks 2% + barbeque seasioning 1%. (w/w), K7: The addition of 2% egg yolks  + 1% curry seasioning. (w/w), K8: The addition of 1.5% oyster mushrooms + 1% barbeque seasioning. (w/w), and K9: The addition of 1.5% oyster mushroom + 1% curry seasioning. (w/w). Data were analyzed statistically by using a Preference Test Mapping with assistance XL STAT software version 2013. Test hedonic and descriptive analyzed using PCA (Principal Component Analysis). Agglomerative hierarchical clustering (AHC) was used to see all grades of eel sausage. Based on the descriptive analysis using PCA and hedonic analysis using the AHC showed that treatment K2 (addition of 1% carrageenan seasioning barbeque + 1%) and treatment of K4 (addition of carrot flour 1.5% + 1% seasioning barbeque) were expressed panelists who liked their color. Preference Mapping analysis results showed that the treatment K2 (addition of 1% carrageenan + barbeque  seasioning 1%) and treatment of K4 (addition of 1.5% carrot flour + 1% barbeque seasioning) was the best treatment with the ability to be Able to explain the diversity of the data is by 80-100%.   Keywords : Eel, sausage, carrageenan, curry seasioning, barbeque seasioning, AHC,   PCA, Preference Mapping.
POTENSI BIJI LAMTORO GUNG DAN BIJI KEDELAI SEBAGAI BAHAN BAKU PEMBUATAN TEMPE KOMPLEMENTASI Sayudi, Slamet; Herawati, Netti; Ali, Akhyar
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 2, No 1 (2015): Wisuda February 2015
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This study aim was to evaluate the content of tempeh complementation from leucaena seed and soybean have been met quality standards tempeh (SNI 01-3144-2009) and in terms of acceptable organoleptic assessment by panelists.. This research used Complete Randomized Design (CRD) with six treatment that is: L1K1 (100% soybean), L2K2 (20% leucaena seed : 80% soybean), L3K3 (40% leucaena seed : 60% soybean), L4K4 (60% leucaena seed : 40% soybean), L5K5 (80% leucaena seed : 20% soybean) and L6K6 (100% leucaena seed). The results show that the complementation of leucaena seed and soybean significantly affected the moisture, ash, protein, and crude fiber. The tempeh complementation have been met quality standards tempeh (SNI 01-3144-2009). Show that the treatment affected moisture, ash, protein, crude fiber contents. Leucaena seed and soybean complementation L4K4 (60% leucaena seed : 40% soybean) was the seleceted tempeh with moisture 61.248%, ash 0.891%, protein 20.491% and crude fiber 2.183% and in terms of acceptable organoleptic assessment by panelists.   Keywords : Leucaena seed, soybean, tempeh, fermentation, Rhizopus sp.
KANDUNGAN ZAT BESI DAN KONSUMSI KUKIS UBI JALAR UNGU DENGAN RASIO TEPUNG TEMPE DAN TEPUNG UDANG REBON Sandi Eka Putra; Netti Herawati; Akhyar Ali
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 2, No 1 (2015): Wisuda February 2015
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The aim of this research were to find out the Iron content and purple sweet potato cookies consumption with ratio tempe flour and small shrimp flour which have high nutrition and meet the quality standard of cookies (SNI 01-2973-1992). This research used Complete Randomized Design (CRD) by 4 treatments and 4 replications. The treatments were K1 (tempe flour 20%, small shrimp flour 1%), K2 (tempe flour 15%,  small shrimp flour 6%), K3 (tempe flour 10%,  small shrimp flour 11 %), and K4 (tempe flour 5%,  small shrimp flour 16%). The results showed the treatments have the significant effect on the water, ash, protein, iron and cookies consumption. The average of cookies consumption on the whole children group ages 1-6 years was 9.34 pieces. The average of cookies consumption on the children group ages 1- 3 years was 8.82 pieces. The average of cookies consumption on the children group ages 4-6 years was 9.87 pieces. The chosen cookies was K2 which had water (2.33%), ash (1.88%), protein (12.54%) and iron (0.112%) had met the standard quality of cookies (SNI 01-2973-1992). Keywords: Cookies, purple sweet potato, tempe flour, small shrimp flour, cookies consumption.
KANDUNGAN MINERAL (Fe, Ca DAN P) KUKIS SUKUN DENGAN RASIO TEPUNG TEMPE DAN TEPUNGA UDANG REBON Romdatul Sholeha; Netti Herawati; Raswen Efendi
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 2, No 1 (2015): Wisuda February 2015
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The aim of this study was to obtain the best formula of breadfruit cookies formulation that meet quality standart of cookies (SNI 01-2973-1992) especially mineral contents. This research used a Completely Randomized Design (CRD) with four treathments and four replications. The treatments on this study wereKP 1(small shrimp flour 1%, tempeh flour 20%), KP2 (small shrimp flour 6%, tempeh flour 15%), KP3 (small shrimp flour 11%, tempeh flour 10%), and KP4(small shrimp flour 16%, tempeh flour 5%). The results were analyzed statistically by Analysis of Variance (Anova) and further tested with DNMRT at level of 5%. The results show that the treatments significantly different ash but not significantly in iron. The best treatment on this research was KP1 with ash 1,87% and iron 0,10%. There are 4 mg iron in one cookie. Key Words :Cookies, breadfruit, tempeh flour, small shrimp flour, mineral, iron
PENERIMAAN PANELIS DAN ANALISIS USAHA MI INSTAN DARI TEPUNG JAGUNG LOKAL RIAU DAN PATI SAGU Morda, Oktopria; Pato, Usman; Rifai, Ahmad
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 2, No 1 (2015): Wisuda February 2015
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This study aimed to analyze the level of acceptance by the panelists and to analyze the business of instant noodles made from Riau local corn flour and sago starch. The research was conducted experimentally by making instant noodles from Riau local corn flour and sago starch. Parameters observed were acceptance of panelist and business analysis. Data of acceptance panelist were analyzed by Cochran's Q test at the level of 5%. The result of Cochran's Q test indicated the number of 3,529 and Asymptotic Significance 0,317 with the understanding that the instant noodles made from Riau local corn flour and sago starch were accepted by the panelists. Business analysis of instant noodles made from Riau local corn flour and sago starch show that profit obtained were Rp. 223.518,58; business efficiency with RCR were 1.54; BEP based on the amount of production value were 207,24 and the BEP based on production price were Rp. 1.299,31 and economic added value were Rp. 243.810,00.   Keywords :  Riau local corn flour, sago starch, instant noodles, panelist acceptance, business analysis.

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