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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
Arjuna Subject : -
Articles 1,854 Documents
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PENGEMBANGAN ETANOL SEMI PADAT DENGAN PENCAMPURAN MINYAK JELANTAH Setiawan, Beny; Restuhadi, Fajar; Hamzah, Faizah
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 2, No 2 (2015): Wisuda Oktober 2015
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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Abstract

The purpose of this study was to obtain the concentration of sodium hydroxide (NaOH) and the appropriate concetration of ethanol with a mixture of waste cooking oil to formulate the semi-solid ethanol as an alternative for house hold fuel. The research was carried out by using completely randomized design (CRD) with factorial design. The first factor is the concentration of NaOH (12, 13, 14, and 15%), and the second factor is the concentration of ethanol (85, 90, and 95%). Results of analysis of variance showed interaction of ethanol concentration and the addition of NaOH concentration significanly affected the degree of acidity (pH) and the calorific value. The addition of different concentrations of ethanol, significantly affected on burning residue, calorific value, and heat transfer. The addition of different concentrations of NaOH significantly affected on viscosity, acidity (pH), burning residue, calorific value and heat transfer. At the beginning of the burning, flame color changed from blue to yellowish blue,, then to yellow flame before the flame extinguished. The best formulation of semi-solid ethanol is treatment A2B3 whic shows a viscosity of 19,500 cP, the calorific value of 22,519 J/g and 45.34% combustion residues. Keywords: ethanol, NaOH, waste cooking oil, ethanol semi-solid.
PEMANFAATAN TEMPE DENGAN JAMUR TIRAM (Pleurotus ostreatus) DALAM PEMBUATAN NUGGET Bondan Sumantri; Akhyar Ali; Vonny Setiaries Johan
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 2, No 2 (2015): Wisuda Oktober 2015
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The purpose of this study was to obtain the best nugget formulation of utilization tempeh and oyster mushrooms both in terms of organoleptic and nutritional substances nuggets. This research used Complete Randomized Design (CRD) with four treatments and four replications. The treatments were TJ1 (95% Tempe, 5% oyster mushroom), TJ2 (90% Tempe, 10% oyster mushroom), TJ3 (85% Tempe, 15% oyster mushroom), TJ4 (80% Tempe, 20% oyster mushroom). The data obtained were analyzed using analysis of variance followed by Duncan's New Multiple Range Test (DNMRT) at 5% level. Results showed that the ratio of tempeh and oyster mushroom in each treatment significantly affected the moisture content, ash content, fiber content, protein content and flavor, but did not significantly affect the elasticity, adhesiveness, aroma, colour and overall assessment. The best treatment in this study is TJ1 (95% Tempe, 5% oyster mushroom) with a moisture content 46,62%, protein content 16,29%, ash content 0,47% and fiber content 3,47%.   Keywords: Nugget, Tempeh, Oyster mushroom
MUTU BAKSO IKAN EKOR KUNING (Caesio cuning) DENGAN PENAMBAHAN REBUNG (Dendrocalamus asper) Christian Sinaga; Netti Herawati; Noviar Harun
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 2, No 2 (2015): Wisuda Oktober 2015
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This study aims to get the exact formulation of the slurry shoots with yellowtail fish meat in the manufacture of composite flour meatballs using sago starch and tapioca starch as a filler. The expected benefits of this research is the improve of the nutritional value of the meatballs with the addition of bamboo shoots and increase the diversity of fishery product processing and dissemination of fish balls. The method used in this research is completely randomized design (CRD) with 5 treatments and 3 replications. The treatment in this study is P1 (25% bamboo shoots : 35% yellowtail fish), P2 (20% bamboo shoots : 40% yellowtail fish), P3 (15% bamboo shoots : 45% yellowtail fish), P4 (10% bamboo shoots : 50% yellowtail fish), P5 (5% bamboo shoots : 55% yellowtail fish). The results of this study showed that the addition ratio of shoots on yellowtail fish balls significant effect on water content, fiber content and protein levels as well as color, aroma, flavor and texture of the meatballs are descriptive, but no effect was not apparent to the hedonic test on the attributes of color, texture and an overall assessment. The best treatment is P1 (25% bamboo shoots : 35% yellowtail fish).   Keywords: MeatBall, yellowtail fish, bamboo shoots.
PENERIMAAN PANELIS DAN ANALISIS USAHA ROTI MANIS DARI TEPUNG TERIGU DAN MODIFIED CASSAVA FLOUR (MOCAF) Aryati, Dini Sri; Ali, Akhyar; ', Eliza
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 2, No 2 (2015): Wisuda Oktober 2015
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Abstract

The purposes of this study were to analyse the level of acceptance by the panelists and to analyze the business feasibility of sweet bread made from wheat and modified cassava flour (mocaf). the research was conducted experimentally by making sweet bread from 70% wheat and 30%mocaf and then tested the panelists acceptance and business analysis. Method was use accepted test by 50 panelists tested the sweet bread and then calculates by Cochran’s Q test. Accepted test by 50 panelists whose 43 panelists accepted the experience sweet bread and 49 panelists accepted the commercial sweet bread. Cochran’s Q test shows that F table is lower than F calculating, therefore sweet bread from wheat and mocaf was different with commercial sweet bread. Total cost of a day processing production from 5 kg powders were Rp. 245.985,21 with 307 sweet breads and sell with price is Rp. 1.000,00 answered is Rp. 307.000,00 revenue. Benefit that got is Rp. 61.014,79 with efficience of business is 1,25. Total product of break even point were 246 sweet breads with minimal priced is Rp. 801,25. Total product and price of break even point which important point to make this business was not failed. Conclusion of this experience is sweet bread could be accepted by panelist and ready to sell.   Keywords: business analysis, mocaf,panelists acceptance, sweet bread, wheat
VARIASI PENAMBAHAN PATI SAGU TERMODIFIKASI HMT (HEAT MOISTURE TREATMENT) TERHADAP SIFAT SENSORI MI SAGU INSTAN Hutagalung, Eva Astriani; Johan, Vonny Setiaries; ', Rahmayuni
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 2, No 2 (2015): Wisuda Oktober 2015
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The objectiveof this research were to produce instant noodles made from nature sago starch and sago starch modified by heat moisture treatment and to get the best sensory properties that meets the indonesian instant noodle standard (SNI 01- 3551- 2000). The design used in this study were completely randomized design with 5 treatments and 4 replications. The treatment were the ratio between nature sago starch and sago starch modified by heat moisture treatment. The data obtained were statistically analyzed using analysis of variance (ANOVA) and followed by a test using Duncan's New Multiple Range Test (DNMRT) at the level of 5%. The results showed, that variation ofnature starch sago and sago starch modified by heat moisture treatment significanly affected organoleptic test except taste, that meets the indonesian instant noodle standard (SNI 01- 3551- 2000). The best sensory propertis are in treatment according to descriptive test of ratio nature sago starch and sago starch modified by heat moisture treatment 1:1 is less colored brown to slightly brown, not flavored sago, slightly chewy texture, whille the hedonic test assessed according to the likes of panelist.   Key words: instant noodles, nature sago starch, sago starch modified by heat moisture treatment.
PEMANFAATAN MANGGA ARUM MANIS DALAM PEMBUATAN DODOL DENGAN PERBEDAAN KONSENTRASI TEPUNG KETAN DAN RUMPUT LAUT Pasaribu, Hamid Ucok; Ali, Akhyar; Hamzah, Faizah
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 2, No 2 (2015): Wisuda Oktober 2015
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Utilization of cotton candy mango in directly encourage mango processing into derived products. One cotton candy mango derivative products is Dodol. Dodol is expected to be high in fiber. Fiber can be obtained from the addition of seaweed in the manufacture Dodol. The purpose of research is the use in the manufacture of cotton candy mango Dodol with different concentrations ofb glutinous rice and seaweed. The study was conducted using a completely randomized design (CRD) with 4 treatments and 4 replications. Each study uses comparative glutinous rice and seaweed that is different in each treatment including K1R1 (85:15), K2R2 (80:20), K3R3 (75:25) and K4R4 (70: 30). Parameters measured were moisture content, ash, crude fiber, and organoleptic. The best treatmentis K1R1with sticky riceflour ratio of 85% and15% moisture content of grass yield 10.14; ash content of 0.39; crude fiber of 8.30 overall acceptance. Keywords: Arum manis mango, seaweed, glutinous rice, dodol
STUDI PEMBUATAN ES KRIM BERBASIS SANTAN KELAPA DAN BUBUR UBI JALAR UNGU Jumiati '; Vonny Setiaries Johan; Yusmarini '
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 2, No 2 (2015): Wisuda Oktober 2015
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The purpose of this study was to determine the effect of coconut milk and purple sweetpotato puree on the quality of the ice cream. This study was conducted experimentally by using completely randomized design (CRD) with five treatments and thre replications. The treatments were K1 (30% coconut milk and 0%purple sweet potato puree), K2 (27.5% coconut milk and 2.5% purple sweet potato puree), K3 (25% coconut milk and 5% purple sweet potato puree), K4 (22.5% coconut milk and 7.5%purple sweet potato puree) and K5 (20% coconut milk and 10% purple sweet potato puree). The obtained data was treated by the analysis of variance by Duncan New Multiple Range Test (DNMRT) at the level of 5%. The best treatment in this research was K3, with fat content of 10.57% and total solids36.78%that has reachedthe quality standardof ice cream (SNI 01-3713-1995), 1.90% protein content, 24.33%overrun, 13.72 minutes for the melting time. Keywords: Ice cream, coconut milk and purple sweet potato
KAJIAN PEMANFAATAN TEPUNG LABU KUNING (Cucurbita moschata Durch) DAN TEPUNG TEMPE DALAM PEMBUATAN KUKIS Tambunan, Krisno; Ali, Akhyar; Hamzah, Faizah
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 2, No 2 (2015): Wisuda Oktober 2015
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The purpose of this research was to acquire best cookies which has high nutrition content from pumpkin flour and tempe flour and meet quality standard of cookies (SNI 01-2973-1992.This research used Complete Randomized Design (CRD) with four treatments and four replications. The treatments were P1 (65% pumpkin flour, 5% tempe flour), P2 (60% pumpkin flour, 10% tempe flour), P3 (55% pumpkin flour, 15% tempe flour) and P4 (50% pumpkin flour, 20% tempe flour). Data were analized using ANOVA and DNMRT at 5% level. The result showed that cookies from different pumpkin flour and tempe flour gave the significant effect to the moisture content, ash content, protein content, β-caroten content, valuation of description organoleptic and valuation of hedonic organoleptic to the colour, flavor, taste, total value, but non significant to texture in hedonic value and organoleptic assessment to the level of children like of cookies. The best cookies in this research is P3 with has 4,54% moisture content, 1,89% ash content, 10,71% protein content and 9,31% β-caroten content. Keyword: Cookies, pumpkin flour, tempe flour, β-caroten
PENERIMAAN PANELIS DAN ANALISIS USAHA ES KRIM SOYGHURTYANG MENGANDUNG Lactobacillus acidophilus TERENKAPSULASI Perdana, Mazhar; Efendi, Raswen; Yusri, Jumatri
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 2, No 2 (2015): Wisuda Oktober 2015
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Abstract

The porpose of study was to determine the level of panelistsacceptance and analysis of business by ice cream soyghurt the encapsulated Lactobacillus acidophilus. The study began with the manufacture of encapsulated Lactobacillus acidophilus and proceed with the making of ice cream soyghurt then tested by comparing the reception panelists soyghurt encapsulation ice cream and yoghurt ice cream commercial. The result of T test analysis showed that soyghurtencapsulation ice cream and yoghurtice cream commercial significantly different (P<0.05) on the attributes of flavor, texture and color, while the smell and flavor attributes were not significantly different (P>0.05). Chi Squared results show that there is a difference between soyghurt encapsulation ice cream and yoghurtice cream commercial. The analysis of business shows the soyghurt encapsulationice cream able to compete with commercial yoghurt ice cream on the market. Keywords: Soyghurt, Yoghurt, Analysis ofbusiness and Acceptance panelists.
LAMA FERMENTASI TERHADAP MUTU COCOGHURT MENGGUNAKAN Enterecoccus faecalis UP-11 YANG DIISIOLASI DARI TEMPOYAK Muhammad Nur Imam; Usman Pato; Faizah Hamzah
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 2, No 2 (2015): Wisuda Oktober 2015
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Abstract

Coconut milk is usually used as condiment for production various Indonesia traditional cuisine  coconut milk can be also used as raw material for making cocoghurt because of it is high nutrional value. The purpose of this research was to determine the effect of fermentation time on the  quality of cocoghurt . The research used a Completely Randommized Design with five treatments, T1 (duration of fermentasi in three hours), T2 (duration of fermentation in six hours), T3 (duration of fermentation in nine hours), T4 (duration of fermentation in twelve hours) and T5 (duration of fermentation in fifteen hours) with three replication. The data was analyzed using ANNOVA, if any influence continued with DNMRT test at 5%. Results show that fermentation time significantly (P<0,05) affected the pH, total lactid acid, fat content, organoleptic test of colour, texture, sweetness, and hedonik. But did not significantly influence (P>0.05)  total solids, ash content,  protein content, total lactid acid bacteria, test organoleptik of flavor, and  taste. It was concluded that the best quality of cocoghurt. Was obtained in the fermentation time of six hours (T2), that meets the Indonesian yoghurt standard (SNI 102981: 2009) as  total lactid acid, fat content, total solids, ash content,  and protein content.   Keywords: Duration of fermentation, Enterecocus faecalisUP-11, Tempoyak, Cocoghurt.

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