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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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PEMANFAATAN PATI SAGU DAN TEPUNG BIJI SAGA DALAM PEMBUATAN MI INSTAN Mukhti Ramadhan; Faizah Hamzah; Rahmayuni '
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

This study was aimed to evaluate the quality of instant noodles from sago starch by the addition of saga seed flour, which meet the instant noddles quality (SNI 01-3551-2000). Research conducted by experiments using a Completely Randomized Design (CRD) with 6 treatment and 3 replications. The treatment consist of SG0 (noodles from sago starch 100%), SG1 (noodles from sago starch 95%, saga seed flour 5%), SG2 (noodles from sago starch 90%, saga seed flour 10%), SG3 (noodles from sago starch 85%, saga seed flour 15%), SG4 (noodles from sago starch 80%, saga seed flour 20%), SG5 (noodles from sago starch 75%, saga seed flour 25%). The data obtainedwere statistically analyzed using ANOVA. Parameters measuredwere moisture, ash, protein contents and acid value, rehydration time and intactness. The results showed that the ratio of sago starch and saga seed flour significantly on moistureand protein contents, acid value, intactness and rehydration time. The best treatment in this study was 75% sago starch and 25% saga seed flour, with moisture content before frying 5,15%, water content after frying 3,64%, protein content 4,87%, acid value 0,05 ml KOH/g, intactness 95,63% and rehydration time 4,11 minute. Instan noodles produced from sago starch and saga seed flour are meet the quality standard of instant noodles (SNI-01-3551-2000) except SG0 treatment. Keywords: Sago starch, saga seed flour, instant noodles  
KAJIAN PEMBUATAN TEH KOMBUCHA DARI KULIT BUAH MANGGIS (Garcinia mangostana L.) Pratama, Nofiyanto; Pato, Usman; ', Yusmarini
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 2, No 2 (2015): Wisuda Oktober 2015
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Mangosteen is a type of tropical fruit.The pulp of mangosteen is usually consumed by the people of Indonesia and the it is feel has not been utilized so far. The purpose of this study was to determine the time of  fermentation to produce tea of mangosteen peel with the best quality and know panelists assessment of the kombucha tea from the peel of the mangosteen. This study used a Completely Randomized Design (CRD) with 5 treatments and 4 replications thus obtaining 20 experimental units). The data obtained were statistically analyzed using Analysis of Variance (Anova). If the F count is greater than or equal to F table then continued with DNMRT test at 5% level. Results of research showed that different fermentation times significantly affected the degree of acidity (pH), antioxidants, sweetness, sourness is descriptive test and assessment of the overall hedonic test. The best formulation of kombucha tea is treatment F1 (fermented for 6 days)  which shows a pH of 3,75, the antioxidants value of 38,61 µg/ml and 324,45 µg/ml of the toxicity value. Keywords: Mangosteen peel, fermentation times, kombucha tea
EVALUASI MUTU SENSORIS SUSU FERMENTASI PROBIOTIK DENGAN VARIASI SUSU SKIM YANG MENGGUNAKAN Lactobacillus casei subsp. casei R-68 Rianida Yunaira; Usman Pato; Evy Rossi
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 2, No 2 (2015): Wisuda Oktober 2015
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Abstract

Skim milk fermented by Lactobacillus casei subsp. casei R-68 is expected to produce fermented milk with more complete nutritional value and health benefits. This study used a Completely Randomized Design (CRD) with 5 treatments and 4 replications thus obtaining 20 experimental units. The data obtained were statistically analyzed using Analysis of Variance (ANOVA). If the F count is greater than or equal to F table then continued with DNMRT test at 5% level. The results show that the addition of skim milk significantly affected the taste, color and consistency of probiotic fermented milk. Score for overall acceptance test indicated that the panelists were “rather like to like” for probiotik fermented milk. The best treatment based on the sensoric evaluation was SS15 (addition 15% concentration of skim milk)   Keywords: Fermentation, Lactobacillus casei subsp. casei R-68 and skim milk.
EVALUASI MUTU DODOL BERBASIS TEPUNG KETAN DAN BUAH PEDADA (Sonneratia Caseolaris) Rudianto '; Noviar Harun; Raswen Efendi
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 2, No 2 (2015): Wisuda Oktober 2015
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This research aims to get the best treatment formulation and quality appropriate Indonesian National Standar (1996) of Fruit Dodol based on ratio level of Pedada’s flesh and Sticky Rice flour and find out the panelists’ favorite level toward the produced Dodol. This study used Complete Randomized Design (CRD) by 4 treatments and 4 replications: P1T1 (Pedada’s Flesh 20%:Sticky Rice Flour 80%), P2T2 (Pedada’s Flesh 30%: Sticky Rice Flour 70%), P3T3 (Pedada’s Flesh 40%: Sticky Rice Flour 60%), P4T4 (Pedada’s Flesh 50%: Sticky Rice Flour 50%). The results showed that the amount of Pedada’s Flesh and Sticky Rice Flour ratio has the real significant on the water content, crude fiber content, ash content, fat content, sucrose content, acidity, organoleptic assessment descriptive (color, aroma, flavour and texture) as well as evaluating the overall hedonic organoleptic. The best result of treatment formulation was P2T2 (30%:70%) with water content 15.70%, crude fiber content 3.98%, ash content 0.57%, fat content 4.60%, sucrose content46.30%, acidity 6.10, slightly brown color, fragrant aroma not typical Pedada, sweet taste slightly sour and slightly chewy texture and organoleptic assessment results overall hedonic states rather liked.   Keywords: Dodol, sticky rice flour and pedada fruit.
VARIASIPENAMBAHANEKSTRAK JAHE MERAH (Zingiber officinale var.Rubrum) TERHADAP MUTU DAN ANTIOKSIDAN BUBUK INSTAN AKAR ALANG-ALANG Samuel '; Usman Pato; Evy Rossi
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 2, No 2 (2015): Wisuda Oktober 2015
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The research purposes was to evaluate of the quality and antioxidant of the instant powder of coarse grass root with the addition of red ginger extracts. The method used in this research was a Complete Random Design with 4 treatments and 4 replications. The treatments were P1 (90% coarse grass root extracts : 10% ginger extracts), P2 (80% coarse grass root extracts : 20% ginger extracts), P3 (70% coarse grass root extracts : 30% ginger extracts), P4 (60% coarse grass root extracts : 40% ginger extracts). The results show that the addition of various ginger extracts significantly influenced the total sugar content, antioxidant, descriptive value of aroma and taste of instant powder, but did not affect the moisture and ash contents, color, and texture of instant powder. The best treatment was P4 (60% coarse grass root extracts : 40%  ginger extracts) with total sugar content of 57.75%, ash content 1.48%, moisture content 1.75%, hedonic organoleptic of color 3.63, flavor 3.83, taste 3.77, texture 3.57, as well as descriptive organoleptic of color 3.27, flavor 3.97, taste 4.27, texture 3.30 and over all acceptance test 3.80.   Keyword: instant powder, quality, red ginger extracts, coarse grass root.
PEMANFAATAN TEPUNG KELAPA DALAM PEMBUATAN MI KERING Tarigan, Teddy Yohannes; Efendi, Raswen
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 obtain the optimal formula of wheat flour and coconut flour on the dry noodle which meet the quality standart of dry noodle. The design used in this study were Completely Randomized Design with 4 treatments and 4 replications. The first treatment was S0 (wheat flour and coconut flour 100:0), the second treatment was S1 (ratio wheat flour and coconut flour 90:10), the third treatment was S2 (ratio wheat treatment and coconut flour 80:20), and the fourth treatment S3 ( ratio wheat flour and coconut flour 70:30). The data obtained was analyzed by statistic using Analysis of Variance (ANOVA) and then continue using Duncan’s New Multiple Range Test (DNMRT) at level 5%. The results of this research show that coconut flour significantly affected the moisture, protein and fiber contents, intactness, rehydration time, and sensory test. The best treatment was S1 (ratio wheat flour and coconut flour 90:10) which meet the dry noodle standart (SNI No. 01-2974-1996). Keywords: Dry noodle and coconut flour.
STRATEGI PENGEMBANGAN AGRIBISNIS TANAMAN HIAS PALEM WEREGU (Rhapis excelsa) DI KOTA PEKANBARU PROVINSI RIAU Andika Pratama Elza; Syaiful '; Novia '
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 3, No 1 (2016): Wisuda Februari 2016
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Rhapis plant is one of the plantation which has the potential to be developed in Pekanbaru city because it is one of the high producers area of rhapis plant in Riau Province. The purpose of this research: 1) Determine agribusiness system of rhapis plant in Pekanbaru City, 2) Formulate agribusiness development strategy of rhapis plants in Pekanbaru City. The method used in this study is a survey method by using purposive sampling. Total populations of rhapis farmers in Pekanbaru is 9 rhapis farmers. 2  farmers were sampled according to the criteria of the study. Farmers who are still active in the cultivation and marketing of rhapis plants. The results of the study shows that agribusiness of rhapis plants have a marketing problem is the low price specified by exporters and transportation cost by farmers from Pekanbaru to the port of Tanjung Priok, Jakarta. Agribusiness development priority strategy of rhapis plant is (1). A partnership between farmers and shopkeepers rhapis plants (2). Reducing dependence on exports of raphis (3). Increasing the role of the government in controlling price of rhapis that farmers profit price and bargaining position of farmer (4). Increasing sales of rhapis export scale with government (5). Expanding land rhapis nursery for seedling availability rhapis for  farmers.   Keywords ; Agribusiness of Rhapis, Development Strategy, Agribusiness development,   SWOT analysis
DINAMIKA KELOMPOK TANI KARET DI KECAMATAN SINGINGI KABUPATEN KUANTAN SINGINGI Andre Marta Yoppi; Roza Yulida; Kausar '
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 3, No 1 (2016): Wisuda Februari 2016
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This research aims to: 1) Knowing the internal factors and external faktors of rubber farmer groups; 2) Knowing the dynamics of rubber farmer groups. This research is done with survey method and sampling as many as 60 ​​samples. Analysis of the data using The Likert Scale's Summated Ratting (SLR).The results showed that internal factors of groups rubber farmer in a medium category and external factors of group rubber farmer in a high category. The groups dynamics farmer in a high category.   Keywords : Groups dynamics, Farmer groups, Rubber Farmer
PENYULUHAN DAN KEBERDAYAAN PETANI KARET POLA SWADAYA DI KECAMATAN KELAYANG KABUPATEN INDRAGIRI HULU Arif Budiman Fa’atdillah; Roza Yulida; Eri Sayamar
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 3, No 1 (2016): Wisuda Februari 2016
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Abstract

The purpose ofthisresearchare: (1) Assess the role ofan extension ofrubber farmingactivities. (2) Analyzingthe level ofempowermentrubber farmers. (3) Analyze theachievement of the objectivesof theextension asseen frombetterfarming, better business, andbetterliving. This research was conductedinTanjungBeluduVillage and Simpang KotaMedan Village ofKelayang Sub-District inIndragiriHulu District, samplingmethodused ispurposivesamplingmethodwith atotal sample of120farmers. Hallcounselingconductedagricultural extensionfisheryandforestryKelayang sub-districtbeenquite instrumentalin runninga rolethat includesdissemination, consultancy, supervision. However, there aresomeroles thathave not been implementedproperlyandneed to be improvedrole,such aseducation, facilitation, monitoringandevaluationarestill consideredlessa role. Non-pattern rubberfarmerempowermentDistrict ofKelayangcategorizedquite helpless. Empowermentis viewedfrom the aspect ofempowerment ofhuman resources is still consideredless powerful. Meanwhileproductive economicand institutionalaspectsconsidereddefenseless. Achievement of the objectivesof extensioncategorizedquiteachieved.Achievement of the objectivesof extensionseen fromthe betterfarmingandbetterlivingthat has been categorizedreached.whiletheachievement of the objectivesof extensionseen from thebetter businessstillconsideredlessachieved.   Keywords :The Role, Empowerment, Farmers, Rubber.
ANALYSIS LOCAL WISDOM OF RICE PLANTS IN NAGARI SIMPURUIK SUBDISTRICT SUNGAI TARAB TANAH DATAR REGENCY WEST SUMATERA PROVINCE Arif Zurdi Busenda; Eri Sayamar; Kausar '
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 3, No 1 (2016): Wisuda Februari 2016
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This study was conducted in Nagari Sungai Tarab Simpuruik Tanah Datar, Nagari Simpuruik been divided into two Jorong namely Jorong Simpuruik and Sijangek. This study was conducted to identify local wisdom that never existed and still exists today, as well as analyzing the local wisdom that are environmentally friendly and any strategy in maintaining indigenous rice crops. The author's purpose which is to collect old culture that has been lost and record any culture that has been lost, thereby maintaining local knowledge of the area. The method used is qualitative the research methods used to examine the condition of natural objects. The sampling technique using snowball sampling techniques in sequence to obtain the saturation point of a question. By way of in-depth interviews with respondents and record it in the form of voice recorder that uses a questionnaire that has been made previously. Local knowledge is a form habits of the people who uphold the norms and values ​​of their culture, they run it for generations to his son and nephew in running their daily lives. In this study there is local wisdom that are still running, even though the procedures taught were not overly done. But they still carry out such wisdom.   Keywords: Local Wisdom. Environment. Strategy Local Wisdom

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