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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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ISOLASI DAN IDENTIFIKASI BAKTERI ASAM LAKTAT AMILOLITIK DARI INDUSTRI PENGOLAHAN PATI SAGU ', Kusumaningrum; ', Yusmarini; Ali, Akhyar
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

Lactic acid bacteria (LAB) that grow on sago starch processing industry is a bacteria that can grow in the sago-based media. Isolates which able to grow on media sago starch has the amylolytic ability and was the potential to be used in modifying the sago starch microbiologically. The purpose of this study was to isolate and identify lactic acid bacteria from sago starch processing industry. Isolation and purification of lactic acid bacteria were carried on MRS agar medium supplemented with 0.2% CaCO3 for subsequent screening of lactic acid bacteria that has amylolytic ability. Identification of lactic acid bacteria can be detected by morphological include Gram stain, observation of cell shape, catalase test and testing of gas production from glucose. Thirty-six isolates were able to produce a clear zone on MRS agar medium supplemented with 0.2% CaCO3, and 10 of them were amylolytic. The identification results show that the 10 isolates were Gram-positive, short-form stem cells, catalase negative. Four isolates belong to the group of homofermentative LAB and six other isolates were heterofermentatif LAB. Suspected lactic acid bacteria were belonged to the genus Lactobacillus.   Keywords : sago starch, isolation and identification, lactic acid bacteria, amylolytic ability, Lactobacillus
MUTU PERMEN JELLI BUAH NAGA MERAH (Hylocereus polyrhizus) DENGAN PENAMBAHAN KARAGENAN DAN GUM ARAB Jumri '; Yusmarini '; Netti Herawati
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 2, No 1 (2015): Wisuda February 2015
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This research aims to obtain the best quality of the red dragon fruit (Hylocereus polyrhizus) jelly which added of carrageenan and arabic gum. This study is held experimentally by using CRD (Complete Randomized Design) of five treatments and replications. There are five types of jelly are researched, those are KG1 (carrageenan and arabic gum ratio10,5% : 0,5%), KG2 (carrageenan and arabic gum ratio 10,0% : 1,0%), KG3 (carrageenan and arabic gum ratio 9,5% : 1,5%), KG4 (carrageenan and arabic gum ratio 9,0% : 2,0%) and KG5 (carrageenan and arabic gum ratio  8,5% : 2,5%). Data were analized by ANOVA and DNMRT at the level of 5%. The result showed that there is no significant influence (P>0,05) of ratio carrageenan and arabic gum in water, ash, sugar reduction, color, and flavor but significant is influence (P>0,05) in pH, texture, taste, and overall assessment. The best jelly KG1 with a water 30,48%, ash 2,5%, pH 5,3, sugar reduction 22,70%. Organoleptic scores of KG1 are 1,29 (color), 1,74 (taste), 2,95 (flavour), 2,52 (texture) and comprehersive score (1,98).   Keywords: jelly, dragon fruit, carrageenan, arabic gum
PENAMBAHAN TEPUNG TEMPE, TEPUNG UDANG REBON DAN PERISA DALAM PEMBUATAN KUKIS SUKUN Hermansyah Silitonga; Netti Herawati; Vonny Setiaries Johan
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 2, No 1 (2015): Wisuda February 2015
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The purpose of this study were to obtain the best composition the addition of tempeh flour and rebon shrimp flour for making breadfruit cookies and meet the quality standards of cookies (SNI 01-2973-1992) and to determine the level of the children's favorite for the best breadfruit cookies with the addition of various flavor. This research used a completely randomized design (CRD) with 4 treatments and 4 replications. The treatments in this study were S1 (Tempeh flour 20%, small shrimp flour 1%), S2 (Tempeh flour 15%, small shrimp flour 6%), S3 (Tempeh flour 10%, small shrimp flour 11%) and S4 (Tempeh flour 5%, small shrimp flour 16%). The data obtained were analyzed statistically using Anova and further tested with DNMRT at the level of 5%. The treatments gave significant effect on moisture, protein, ash and fat content. The best treatment on this research was breadfruit cookies with addition of tempeh flour 20% and small shrimp flour 1%, with moisture content of 6.75%, protein content of 13.87%, ash content of 1.87% and 35.56% fat content. The addition of various flavor on S1 cookies gave non significant affect on the childrens organoleptic test. Keywords : Cookies, breadfruit, tempeh flour, small shrimp flour, flavor
PENAMBAHAN TWEEN80TM DAN ERGOSTEROL UNTUK MENGATASI OSMOTIC SHOCK DAN KERUSAKAN MEMBRAN SEL DALAM PROSES FEREMENTASI BIOETANOL DARI NIRA NIPAH KENTAL Delvi Andika; Fajar Restuhadi; Chairul '
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 2, No 1 (2015): Wisuda February 2015
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This study was conducted to determine the optimization of bioethanol production by fermentation techniques VHGF with free cell system to see the effect of combined treatment of unsaturated lipid concentrations (0.2% Tween80. And Ergoterol) the increase in bioethanol. This research was carried out experiments with four treatments and measurements in duplicate. The combination of ergosterol levels namely E0 (0 mg / l), E1 (18 mg / l), E2 (24 mg / l) and E3 (30 mg / l). Observations were made every 24 hours; include sugar, ethanol, cell number, and pH. Data were analyzed descriptively by using a tabular or graphical. The best treatment is a combination of E1 (0.2% Tween80 and ergosterol 18 mg / l), which produces the largest ethanol 17.57%. Keywords: Nira Nipah, Tween80TM, Ergosterol, Batch, Bioethanol, Fermentation Media Chowder
FERMENTASI BIOETANOL DARI NIRA NIPAH KENTAL SECARA SEMI SINAMBUNG DENGAN PENAMBAHAN ERGOSTEROL Benhard F Situmorang; Fajar Restuhadi; Evy Rossi
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 2, No 1 (2015): Wisuda February 2015
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The aim of the research was to obtain the best combination treatment between ergosterol concentration and sugar concentration 250 g/l; Tween80 0,2%. Tween80 and ergosterol as surfactant and nutrition for Saccaromyces cerevisiae to produce ethanol on very high gravity fed batch fermentation from Nypa sap. The exploration research used four treatments with duplicate measurements. Treatments consist of E0 (ergosterol 0 mg/l), E1 (ergosterol 18 mg/l), E2 (ergosterol 24 mg/l) and E3 (ergosterol 30 mg/l). Observation was conducted every 24 hours to sugar concentration, ethanol concentration, amount of cell, and pH. The best combination treatment was E1 (Tween80 0.2%; sugar 250 g/l and ergosterol 18 mg/l) which produced ethanol 17,57%.   Keywords: Nypa sap, Tween80, Ergosterol, fed batch, Bioethanol, Very High Gravity Fermentation
STUDI PEMBUATAN RAINBOW CAKE MENGGUNAKAN PATI SAGU (Metroxylon sp.) LOKAL RIAU Arnizam '; Usman Pato; Vonny Setiaries Johan
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 2, No 1 (2015): Wisuda February 2015
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This study aim was to analyze the differences in the sensory assessment of the rainbow cake with the addition of 30% sago starch and 100% rainbow cake using wheat flour. This study used a Completely Randomized Design (CRD) with two treatments and eight replication thus obtained 16 experimental units. The treatments were TS1 (100% wheat flour, 0% sago starch) and TS2 (70% wheat flour, 30% sago starch). The parameters observed were descriptive test which includes assessing the attributes of tenderness, softness, cake flavor, colour brightness and sweetness. The results of this study indicated that rainbow cake with TS1 treatment (100% wheat flour, 0% sago starch) and rainbow cake with TS2 treatment (70% wheat flour, 30% sago starch) had no significant difference on tenderness, flavor cake, colour brightness and sweetness but significant effect softness of rainbow cake. Keyword : sago starch, wheat flour, rainbow cake, sensori
POTENSI JAMUR TIRAM PUTIH (Pleurotus ostreatus) DALAM PENGEMBANGAN PRODUK BURGER PREBIOTIK RASA DAGING PANGGANG Mawaddah, Alfi; Rossi, Evy; Restuhadi, Fajar
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 2, No 1 (2015): Wisuda February 2015
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The purpose of this research was to determine the level of consumer preferences of prebiotic burger with white oyster mushroom (Pleurotus ostreatus) and chicken.  The research was carried out by experiment with seven treatments, that were the combination of white oyster mushroom (J) and chicken (A) ; JA1 (0:4), JA2 (1:3), JA3 (2:2), JA4 (3:1), JA5 (4:0), the control JA6 (beef 100%), and control JA7 (commercial chicken burger).  Sensory analysis of this research used hedonic test and descriptive test.  The results of cluster analysis (AHC) from hedonic test and analysis of Principal Component Analysis (PCA) from descriptive test were analyzed used preference mapping.  The best treatment in this research was JA2 (oyster mushroom 1:3 chicken) with the level of consumer preference by 57% that have characteristic garlic flavor, garlic taste, barbeque flavor, barbeque taste, and chicken taste.     Keywords: Prebiotic burger, oyster mushroom, chicken, consumer preference, preference mapping
VARIASI PENAMBAHAN SUKROSA TERHADAP MUTU COCOGHURT MENGGUNAKAN Enterococcus faecalis UP-11 YANG DIISOLASI DARI TEMPOYAK Ade Syaputra; Usman Pato; Evy Rossi
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 2, No 1 (2015): Wisuda February 2015
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Cocoghurt is one type of functional food derived from fermentation of coconut milk by probiotic bacteria. The aim of the research was to evaluate the effect of sugar on the quality of cocoghurt. A  Completely  Randomized Design  (CRD)  was  used  in  the  research  with  four  treatments  and  four replications. Treatment consisted of SK1 (0%) sucrose (w/v ), SK2 (6%) sucrose (w/v), SK3 (12%) sucrose (w/v),  SK4 (18%) sucrose (w/v). Data obtained were treated by the Analysis of Variance followed by Duncan’s New Multiple Range Test (DNMRT) at the level of 5%. The results show that the addition of various sucrose significantly effected the degree of acidity (pH), total solid, fat content, but had no significant effect on the total lactid acid, total lactic acid bacteria, protein and ash contents. Addition of sucrose did not influence the major quality parameter of cocoghurt (total lactic acid bacteria).     Keywords: Sucrose, Cocoghurt, Enterococcus faecalis, Tempoyak
PERTUMBUHAN JUVENIL LABI-LABI (Amyda cartilaginea) BERDASARKAN UJI COBA PREFERENSI PAKAN DI PENANGKARAN PT. ARARA ABADI, KABUPATEN SIAK. Ningsih, Yelfi Dwi; Yoza, Defri; Sulaeman, Rudianda
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 2, No 1 (2015): Wisuda February 2015
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Trionychia (Amyda cartilaginea) was a species that categorized in Appendix II of CITES and vulnerable or risky in IUCN Red List Data Book. Captivity was one way to support the conservation efforts of these animals and it germplasm.Captivity done to maintain endangered animals like Trionychia.This research aims to measure level of consumption and preference feed of juveniles Trionychia on some type of feed given on captivityof PT. Arara Abadi, Siak. Method of collecting data used was observation,whichconducted through direct observation of objects to be researched.Feed which tested in feed preference were cork fish saplings, shrimp saplings, cassava and kale that was given to 15 juvenilesfeed trial and measured the consumption level of feed and growth. The resultofthis research indicatelevel ofthe highestshrimpsaplings consumptionduring the research were 56,424g. First preference feedofshrimp saplings were 0,37g, cassava 0,34gandcork fish saplings 0,27g.Growth of juvenil trial for fiveweeks was 0,1 g/tail/day. Keywords: Amydacartilaginea, captivity, feed
PENGARUH LAMA PERENDAMAN BIJI SENGON (Paraserianthes falcataria) MENGGUNAKAN AIR DAUN SIRIH (Piper betle Linn.) TERHADAP KUALITAS BENIH Zulkarnain, Tika; ', M. Mardhiansyah; Yoza, Defri
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 2, No 1 (2015): Wisuda February 2015
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Abstract

Paraserianthes falcataria are fast growing trees in the tropical and has many benefits economically. In order to avoid seeds of Paraserianthes falcataria not decrease the quality of seeds during storage. Seed treatment is necessary to keep the seeds able to survive until the time of planting by using Piper betle Linn. leaf as an antiseptic and disinfectant. The purpose of this study to determine the effect of submursion seeds in water Piper betle Linn. leaf on the quality of seed germination and to know the optimum time to submursion seeds in water  Piper betle Linn. leaf to maintain the quality of seeds Paraserianthes falcataria. This research was conducted by using completely randomized design (CRD), which consists of 4 treatments and 4 replications. Treatment consists of: P10 = Submursion seeds Paraserianthes falcataria use Piper betle Linn. leaf water for 10 minutes; P20 = Submursion seeds Paraserianthes falcataria use Piper betle Linn. leaf water for 20 minutes; P30 = Submursion seeds Paraserianthes falcataria use Piper betle Linn. leaf water for 30 minutes; P40 = Submursion seeds Paraserianthes falcataria use Piper betle Linn. leaf water for 40 minutes. Research has shown that submursion seeds with water Piper betle Linn. leaf is able to improve the quality of seeds Paraserianthes falcataria during storage and the optimal time of submursion seeds for 30 minutes is the best treatment on seed germination percentage (62%), speed seed germinated (3.05 days), and increase seedling height (6.44 cm).   Keywords :  Paraserianthes falcataria, Piper betle Linn., Seed quality.

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