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INDONESIA
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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PEMBUATAN GEL ETANOL DENGAN MENGGUNAKAN BAHAN PENGENTAL Carboxymethycellulose (CMC) Almira Nugroho; Fajar Restuhadi; Evy Rossi
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 3, No 1 (2016): Wisuda Februari 2016
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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Abstract

The purpose of this study is to obtain a concentration of carboxymethylcellulose (CMC) as a thickener and the appropriate concentration of ethanol in the gel formulation of ethanol as a fuel. This study was conducted experimentally by using completely randomized design (CRD) factorial. The first factor is the concentration of ethanol (70, 80 and 90%) and the second factor is the concentration of CMC (1,2, 1,5 and  1,8 grams). Results of analysis of variance showed interactions addition of ethanol concentration and concentration CMC significantly affect ethanol combustion residues gel. The addition of different concentrations of ethanol significant effect on the calorific value. The addition of different concentrations of CMC significant effect on viscosity. The heat is transferred to boil ethanol gel 100 ml of water is as much as 14,10 grams. At the beginning of the combustion flame color blue, then turn blue yellow, then yellow bluish color fire to be extinguished. The best formulations according to the characteristics of ethanol semi-solid gel that treatment E3C3 having a viscosity of 17434 cP, combustion residues 29,44%, calorific value of 11.751 J /gr.   Keywords: ethanol, CMC, thickener, ethanol gel.
UJI ANTIBAKTERI EKSTRAK BATANG KECOMBRANG (Nicolaia speciosa Horan) TERHADAP Staphylococcus aureus DAN Escherichia coli Ancela Rabekka Lingga; Usman Pato; Evy Rossi
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 3, No 1 (2016): Wisuda Februari 2016
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The aims of the research were to learn capability antibacterial of kecombrang stem extract againts the growth Staphylococus aureus and Escherichia coli and to determine the Minimum Inhibitory Concentration (MIC) score. This research conducted an experimently by the antibacterial activity of  kecombrang stem extracts by using polar, nonpolar and semipolar solvents against S. aureus and E. coli. The antibacterial activity was tested by using  paper disk  diffusion method and Minimum Inhibitory Concentration (MIC) score by using dilution. The data obtained were tabulated and analysed descriptively. The antibacterial test show that ethyl acetate extract formed clear zone ranged between 1-3,5 mm in diameters, wich was higher than water extract (0,73-3,16 mm) and hexane extract (0,8-1,8 mm) kecombrang stem. Scores MIC show that ethyl acetate extract of kecombrang stem that inhibited the growth of E. coli dan S. aureus at concentration of 20 and 40% and extract water of  kecombrang stem inhibited the growth  of E. coli at concentration 80% and S. aureus at concentration of 40%. Meanwhile hexane extract of kecombrang stem inhibited the growth of E. coli and S. aureus at concentration 100%. Keyword: Antibacterial, Kecombrang stem, E coli, S. aureus,
PEMANFAATAN BUAH MANGGA (MangiferaindicaL.) DAN EKSTRAK TEH HIJAU (Cameliasinensis) DALAM PEMBUATAN SELAI Sibuea, Anggi Febrian; Hamzah, Faizah; Rossi, Evy
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 3, No 1 (2016): Wisuda Februari 2016
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The purpose of this research was to know the effect of level mixing of mango porridge and green tea extracts to chemical analysis and organoleptic test of jam. This research used Complete Randomized Design (CRD) with four treatments and four replications, which followed by Duncan’s NewMultiple Range Test (DNMRT)at level 5%. The treatments were MT1 (100 mango porridge : 0 green tea extracts); MT2 (90 mango porridge : 10 green tea extracts); MT3 (80 mango porridge : 20 green tea extracts) andMT4 (70 mango porridge : 30 green tea extracts). The result of analysis showed that the level mixing of mango porridge and green tea extracts significantly effect on moisture content, pectin content, sucralose content, pH, descriptive of color, aroma, taste and texture and then hedonic of color and taste. The level mixing of mango porridge and green tea extract had notsignificantly effect onhedonic of aroma and texture.The best treatment was MT2 with moisture content 21,48; pectin content 1,50; sucralose content 56,65; and pH 3,31. Key word : Mango, Green tea, Mango and green tea jam.
PEMANFAATAN BUAH MANGGA (MangiferaindicaL.) DAN EKSTRAK TEH HIJAU (Cameliasinensis) DALAM PEMBUATAN SELAI Sibuea, Anggi Febrian; Hamzah, Faizah; Rossi, Evy
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 3, No 1 (2016): Wisuda Februari 2016
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Abstract

The purpose of this research was to know the effect of level mixing of mango porridge and green tea extracts to chemical analysis and organoleptic test of jam. This research used Complete Randomized Design (CRD) with four treatments and four replications, which followed by Duncan’s NewMultiple Range Test (DNMRT)at level 5%. The treatments were MT1 (100 mango porridge : 0 green tea extracts); MT2 (90 mango porridge : 10 green tea extracts); MT3 (80 mango porridge : 20 green tea extracts) andMT4 (70 mango porridge : 30 green tea extracts). The result of analysis showed that the level mixing of mango porridge and green tea extracts significantly effect on moisture content, pectin content, sucralose content, pH, descriptive of color, aroma, taste and texture and then hedonic of color and taste. The level mixing of mango porridge and green tea extract had notsignificantly effect onhedonic of aroma and texture.The best treatment was MT2 with moisture content 21,48; pectin content 1,50; sucralose content 56,65; and pH 3,31. Key word : Mango, Green tea, Mango and green tea jam.
PEMURNIAN MINYAK GORENG DARI BIJI KARET (Havea brasiliensisRoxb.,)MENGGUNAKAN ZEOLIT Arya Setiawan; Usman Pato; Faizah Hamzah
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 3, No 1 (2016): Wisuda Februari 2016
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Rubber is one of the agricultural commodities that are abundant in Indonesia. One alternative to utilizethe rubber seed is using it’s oil as cooking oil. The oils must be purified by adsorption process using zeolite. This is because rubber seed oil can not be consumed directly due to high toxiccyanide compound. The aim of this study was to obtain quality cooking oil from rubber seed in accordance with quality standard of cooking oil and a low cyanide acid content. This study was conducted experimentally by using Completely Randomized Design (CRD) with 4 treatments, namely Z1 (25% zeolite with long adsorption 8 hours), Z2 (25% zeolite with long adsorption 10 hours), Z3 (25% zeolite with long adsorption 12 hours) and Z4 (25% zeolite adsorption time 14 hours) with 4 replications. Data obtained were analyzed statistically using Analysis of Variance (ANOVA) and if F count is greater than or equal to F table then continued with DNMRT test at 5% level. The results show that the longer the time of adsorption in the refining rubber seed oil significantly decreased the contents of cyanide and acid number as well as density but increased saponification. It can be concluded that the best treatment was Z4 treatment (25% zeolite for 14 hours adsorption) with the content of cyanide1,97 ppm, acid number 2,61 mgKOH/g, saponification 143,62 mgKOH/g and density 0,898 g/ml.   Keywords: Purification, rubber seed, cooking oil, zeoliteandadsorption.
PEMANFAATAN TEPUNG UBI JALAR UNGU DAN TEPUNG KULIT ARI KACANG KEDELAI DALAM PEMBUATAN FLAKES Pehulisa, Astaria; Pato, Usman; Rossi, Evy
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 3, No 1 (2016): Wisuda Februari 2016
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The purpose of this study was to determine and obtain the optimal ratio between the purple sweet potato flour and soybean epidermis flour for making flakes. This study used a Completely Randomized Design (CRD) with 6 treatments and 3 replications followed by DNMRT test at 5% level. The treatments in this study were F0 (purple sweet potato flour 100%), F1 (purple sweet potato flour and soybean epidermis flour 90:10), F2 (purple sweet potato flour and soybean epidermis flour 80:20), F3 (purple sweet potato flour and soybean epidermis flour 70:30), F4 (purple sweet potato flour and soybean epidermis flour 60:40), and F5 (purple sweet potato flour and soybean epidermis flour 50:50). Results of analysis of variance show that the ratio ratio of purple sweet potato flour and soybean epidermis flour significant by affected the moisture, fat, protein and crude fiber contents, as well as test sensory descriptive and hedonic attributes of taste, aroma and color, but did not significantly influence the texture of descriptive sensory and hedonic test. The best treatment in this study was F3 (purple sweet potato flour and soybean epidermis flour 70:30) with moisture 5,91%, fat 2,09%, protein 5,84%, crude fiber 7,22% and time for crispness in milk 143 seconds. Descriptive sensory test was a little taste of sweet potato, a bit scented sweet potato, purple-brown and slightly crunchy texture, whereas the sensory test by hedonic on taste, aroma, color and texture were somewhat liked by panelists. Keywords: purple sweet potato flour, soybean epidermis flour, flakes
KARAKTERISTIK KIMIAWI DAN MIKROBIOLOGI KEFIR SUSU SAPI DENGAN PENAMBAHAN SUSU KEDELAI Julianto, Budi; Rossi, Evy; ', Yusmarini
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 3, No 1 (2016): Wisuda Februari 2016
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The purpose of this research was to observe chemical and microbiology characteristic of three kind of kefir, made from cow milk with addition of soymilk. Observed kefirs were kefir whey (KW), kefir optima (KO), and kefir prima (KP). A Completely Randomized Design (CRD) was used in this research with six treatments and three replications treatment consists of KW1 (100% cow milk), KW2 (50% cow milk: soymilk 50%), KO1 (100% cow milk), KO2 (50% cow milk: 50% soymilk), KP1 (100% cow milk), and KP2 (50% cow milk: 50% soymilk). The results showed that the cow milk with soymilk significantly affected the degree of acidity (pH), total lactic acid bacteria, total lactic acid, total yeast, and alcohol content.   Keywords : Kefir, cow milk, soymilk, lactic acid bacteria, yeast.
VIABILITAS Lactobacillus plantarum 1 YANG DIISOLASI DARI INDUSTRI PENGOLAHAN PATI SAGU TERHADAP GARAM EMPEDU Darma Lusvina Simbolon; Yusmarini '; Akhyar Ali
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 3, No 1 (2016): Wisuda Februari 2016
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Properties needed for potentially isolates as probiotics should ideally not only able to survive through the digestive tract but also have the ability to reproduce in the digestive tract. The porpuse of the research was to obtain viability of Lactobacillus plantarum 1 strains isolated from processing industry sago starch on bile salts. This research used isolates Lactobacillus plantarum 1           RN2-53, Lactobacillus plantarum 1 RN2-12112, Lactobacillus acidophilus FNCC 0051 and Streptococcus thermophilus FNCC 0040 on medium with          oxgall 0,5%. Lactobacillus plantarum 1 RN2-53, L. plantarum 1 RN2-12112 were able to survive in the medium with oxgall 0,5% during incubation for 5 hours. Lactobacillus plantarum 1 RN2-53, L. plantarum 1 RN2-12112 potentially to be used as a candidate of probiotic. Keywords: viability, Lactobacillus plantarum 1, oxgall
MUTU SIRUP BUAH PEDADA (Sonneratia Caseolaris) SELAMA PENYIMPANAN DENGAN PENAMBAHAN NATRIUM BENZOAT Denty Andriani; Raswen Efendi; Noviar Harun
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 3, No 1 (2016): Wisuda Februari 2016
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The purpose of this research is to get the best quality of fruit pedada’s syrup during storage with increasing the sodium benzoat. This research use the Complete Random Design (CDR) with 5 treatments of increaseing the sodium benzoat (0%, 0.05%. 0.10%. 0.15%. 0.20%) and each of them is repeated by three times. The parameter which is observed were the level of sedimentation, the content of sucrose, mold growth, pH, viskosity and organoleptic. The value of observation which is got analyzed with statistic. If F aritmatic is greater or equal with F table so done the next test by using Duncan test on 5% level. The results of this research shows that the increasingof sodium benzoat on fruit pedada’s syrup gave the significant effect to the number of pH, the viskosity , content of sucrose, sedimentation and mold growth organoleptic more decreased. From the results of research which have done, got the average values of sucrose’s content is 73.50 to 79.92, the degree of acidity  (pH) is 4.60 to 4.71, of sedimentation is 10.91 to 14.85, viskosity from 177,54 to 202,40 and on S3. S4, and S5 three’s no growth mold to the syrup which is peoduced during storage.   Keyword : Syrup, Fruit Pedada, Sodium Benzoat
PEMANFAATAN BUAH PEDADA (Sonneratia caseolaris) DALAM PEMBUATAN SELAI Setiawan, Edi; Efendi, Raswen; Herawati, Netti
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 3, No 1 (2016): Wisuda Februari 2016
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Pedada fruit (Sonneratia caseolaris) is one of the complilers of mangrove forest to live along the muddy shore has low salinity and a basin gatherin fire flies. The purpose of this study were to obtain a concentration of sugar and fruit pedada maturity level to quality of jam product. This research used a completely randomized design (CRD) with combination treatment pedada fruit maturity level, percentage increase pedada fruit and the sugar with 6 treatment and 3 replication. From the result of this study showed that the number of maturity level, percentage increase pedada fruit and the sugar significant effect on moisture content, ash content, sucrose content, total acid content, total dissolved solids, descriptive assessment organoleptic and assessment of organoleptic hedonic basis overall. In this study, obtained the best treatment with the moisture content of 26.84%, ash content of 0.31%, sucrose content of 57.82%, total dissolved content of 66.26ºbrix, total acid content of 15.20%, with light green color, in order flavorful pedada, sweet taste and slightly soft texture.     Keyword : Jam, pedada fruit, maturity level, sugar composition.

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