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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
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Articles 1,854 Documents
 78   79   80   81   82 
PEMBUATAN ES KRIM FUNGSIONAL DENGAN BAHAN BAKU SOYGHURT DAN SUSU RENDAH LEMAK Eka Saputri; Evy Rossi; Usman Pato
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 research was to obtain the ratio of soyghurt and low fat milk in produce a functional ice cream with best of a value overrun, melting point, total lactic acid bacteria (LAB), and total solids. This research used a Completely Randomized Design (CRD) with four treatments and four replications. The treatments were SSr1 (soyghurt 100 : 0 low fat milk), SSr2 (soyghurt 80 : 20 low fat milk), SSr3 (soyghurt 60 : 40 low fat milk), and SSr4 (soyghurt 40 : 60 low fat milk). The data obtained were analyzed statistically by using Analysis of Variance (ANOVA).  If the F count was greater than or equal to F table then continued with DNMRT test at 5% level. The results of this research showed that the ratio of soyghurt and low fat milk in produce functional ice cream indicated significant effect (P<0,05) on overrun value, melting point, total LAB, and total solids.  The treatment SSr4 having overrun value of 35.98%, melting point 20.14 minutes, total LAB 8.77 log CFU/ml, pH 5.24, and total solids 26.80% was relatively better than other treatments. The functional ice cream obtained from SSr4 was also preferred by panelists than other treatments especially for hedonic acceptance test.   Keywords: Soyghurt, low fat milk, functional ice cream
PEMBUATAN MINUMAN PROBIOTIK BERBASIS KULIT NANAS (Ananas comosus (L.) Merr.) MENGGUNAKAN Lactobacillus casei subsp. casei R-68 YANG DIISOLASI DARI DADIH Elsaputra &#039;; Usman Pato; Rahmayuni &#039;
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 3, No 1 (2016): Wisuda Februari 2016
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Probiotic drink is a beverage produced from the lactic acid fermentation by lactic acid bacteria. Probiotic drink can be made from the extract of pineapple skin, hereinafter referred to as probiotic drinks pineapple skin juice. The purpose of this study was to obtain the optimal addition of sucrose (S) in the manufacture of probiotic drink pineapple skin juice (K) that meet quality standards and preferred by consumers. This study was conducted experimentally using Completely Randomized Design (CRD) with four treatments (S1K1 = without sucrose, S2K2 = 5% sucrose, S3K3 = 8.5% sucrose and S4K4 = 12% sucrose). Each treatment was repeated four times to obtain 16 units of trial. Data were analyzed statistically using Analysis of Variance (ANOVA), if F count ≥ F table then continued with test of Duncan's New Multiple Range Test (DNMRT) at 5%. The results show that the variation of sucrose added significantly affected the total lactic acid bacteria, total solids, taste and overall acceptance test, but did not influence the pH value, colour and aroma of fermented drink. The best treatment was obtained on the addition of sucrose 12% with a lactic acid bacteria total of 7.08 cfu/ml, a solid total of 12.67% with a pH value of 3.94 as well as preferred by the panelists (consumers). Keywords: Probiotic, pineapple skin juice, Lactobacillus casei subsp. casei R-68 and dadih.
SIFAT KIMIA DAN ORGANOLEPTIK PATI SAGU (Metroxylon sago Rottb.) MODIFIKASI KIMIA DENGAN PERLAKUKAN SODIUM TRIPOLYPHOSPHATE (STPP) Emilia Hasibuan; Faizah Hamzah; Rahmayuni &#039;
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 3, No 1 (2016): Wisuda Februari 2016
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The aimed of the research was to obtain the best combination for modified starch by STPP treatment. This study used Completely Randomized Design with 2 factor treatments, concentration of STPP (0,5%; 1% and 1,5%) and soaking time (1 hour, 1,5 hour and 2 hour) with 4 replications. Datas were analyzed by using ANOVA and DMNRT with significant level 5%. The result showed that concentration of STPP treatment gave significant effect in increasing moisture content and decreasing swelling power, but not gave significant effect to mineral content, solubility and organoleptic test. Treatment of soaking time not gave significant effect for moisture content, ash content, swelling power, solubility and organoleptic test. Interaction of both treatment not gave significant effect to not gave significant effect for moisture content, ash content, swelling power, solubility and organoleptic test. The best combination treatment is K3T3 with 1,5% of STPP and 2 hours soaking time.   Keywords: Sago starch, chemical modification, starch modification, STPP
PENERIMAAN PANELIS DAN ANALISIS USAHA MI INSTAN BERBASIS PATI SAGU DAN IKAN PATIN Fitra Hardianti; Yusmarini &#039;; Ahmad Rifai
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 analyze the panelist acceptance and business analysis of instant noodles based on sago starch and catfish (Pangasius sp). This research used 20 kilograms sago starch and catfish 3 kilogram. Instant noodles made from sago starch and catfish compared with commercial instant noodle (Indomie Goreng). Testing was conducted by giving an assessment toward taste, flavor, firmness, and texture. The assessment was conducted by 35 panelists. Panelist acceptance was tested for instant noodles before and after cooking. The panelist acceptance was analysed using Cohran's Q-test. Then do the business analysis of sago starch and catfish based-noodles, the code sample given 815 and 428. There were two different treatments (P), they are instant noodles sago starch and catfish-based before cooking, commercial instant noodles before cooking, instant noodles sago starch and catfish-based after cooking, and commercial instant noodles after cooking. Based on T-test for taste, firmness, and texture, there is a significant to instant noodles sago starch and catfish-based and no significant to commercial instant noodles, while the flavor of sago starch and catfish-based showed significantly different with commercial instant noodles. The conclusion of this study stated that the business analysis for instant noodle processing sago starch and catfish deserves to be marketed.   Keywords: Sago starch, instant noodle, catfish, panelist acceptance, analysis of business
ANALISIS PEMETAAN KESUKAAN KONSUMEN (CONSUMER’S PREFERENCE MAPPING) TERHADAP ATRIBUT SENSORI PRODUK SOYGURT DIKALANGAN MAHASISWA FAKULTAS PERTANIAN UNIVERSITAS RIAU Ilham Apandi; Fajar Restuhadi; Yusmarini &#039;
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 3, No 1 (2016): Wisuda Februari 2016
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Abstract

Currently product soyghurt not as popular as yoghurt which first appeared in the middle of society and the market. This is possible because of differences in sensory characteristics soyghurt products that are less favored by consumers . In addition to , there is still a lack of effort in developing products manufacturer soyghurt direction preferred by konsumers.This study was conducted to determine the position of the sensory attributes of the seven types of products of yoghurt and soyghurt from the consumer preference. This research was carried out by using the internal and external preference mapping technique. The object of this research, were 7 types of samples from different products, which consists  3 types of products soygurt and 4 types of commercial yoghurt. Sensory analysis was performed hedonic test and descriptive test. Results of cluster analysis of hedonic test and principal component analysis of descriptive test were then analyzed using the technique of preference mapping. Sensory attributes choosen by the consumer in this study is a sweet taste, cheese aroma and smoothness and attributes that are most unpreferred by consumers is a sour taste and a strong smell of acid and followed by a bitter taste. Keywords: Consumers preference, preference mapping, sensory attribute, soygurt, yoghurt.
KAPPA KARAGINAN SEBAGAI BAHAN DASAR PEMBUATAN EDIBLE FILM DENGAN PENAMBAHAN PATI JAGUNG (MAIZENA) Iva Ancewita Saragih; Fajar Restuhadi; Evy Rossi
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 3, No 1 (2016): Wisuda Februari 2016
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The objective of this research was to get the best formulation of kappa carrageenan as basic component of edible film with the addition of corn starch and to improve transparency and the rate of water transfer edible film. This research was conducted experimentally by using Completely Randomized Design (CRD) with factorial arrangement (4x3). The first factor was the concentration of corn starch (0; 2,5; 5 and 7,5g) and the second factor was kappa carrageenan concentration (0,6; 0,8 and 1 g). The result of variance analysis showed interaction of addition of corn starch and kappa carrageenan significantly affect edible film transparency. The addition of corn starch concentration gave significantly affect on thickness, water transfer, and transparency. The Addition of different carrageenan concentration gave significantly affect for thickness and water transfer. The best formulation according to characteristics of edible film was the J2K2 treatment which has thickness 0,144 mm, water transfer 0,055 g/hour and transparency 5,812. Keywords : edible film, corn starch, kappa carrageenan.
STUDI PEMANFAATAN JANTUNG PISANG DAN IKAN GABUS DALAM PEMBUATAN NUGGET Lisma Pratiwi; Yusmarini &#039;; Noviar Harun
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 3, No 1 (2016): Wisuda Februari 2016
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The purpose of research is to identify the ratio influence of the banana’s heart and the gabus fish concerning the result of nugget quality and the best formulation in making process of the banana’s heart and the gabus fish nugget. This research was carried out experimentally by using Completely Randomized Design consisting of 5 treatments with 3 replications. The treatments consist of JI1 = (banana’s heart 10 : gabus fish 90), JI2 = (banana’s heart 15 : gabus fish 85), JI3 = (banana’s heart 20 : gabus fish 80), JI4 = (banana’s heart 25 : gabus fish 75), JI5 = (banana’s heart 30 : gabus fish 70). Data optained were analyzed statistically using Anova and further tested with DNMRT at the level of 5%. The result of the research shows that the ratio of banana’s heart and gabus fish sausage significantly effect to the moisture content, ash content, protein content, fiber content, and sensory test. The best treatment on this research was nugget banana’s heart 15 : gabus fish 85, with moisture content of 32.80%, ash content 2.20%, protein content 15.19%, fiber content 1.78% and in terms of acceptable sensory by panelis.   Keywords : Nugget, banana’s heart, gabus fish
PEMANFAATAN BUAH BELIMBING MANIS (Averrhoa carambola L.) DAN BUAH NANAS (Ananas comosus L.) DALAM PEMBUATAN PERMEN JELLY Martia Ramadani Siregar; Noviar Harun; Yusmarini &#039;
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 obtain the ratio of sweet star fruit extracts and pineapple extracts selected in the manufactur of jelly candy. This research used Complete Randomized Design (CRD) with five treatments and four replications which were followed by Duncan’s New Multiple Range Test (DNMRT) at level 5%. The treatments in this research included B1N1 (ratio of sweet star fruit extracts and pineapple extracts 90 : 10), B2N2 (ratio of sweet star fruit extracts and pineapple extracts 80 : 20), B3N3 (ratio of sweet star fruit extracts and pineapple extracts 70 : 30), B4N4 (ratio of sweet star fruit extracts and pineapple extracts 60 : 40) and B5N5 (ratio of sweet star fruit extracts and pineapple extracts 50 : 50). The result of analysis showed that the ratio of sweet star fruit extracts and pineapple extracts significantly affect on moisture content, ash content, pH, pectin content, reduction sugar content, colour, flavor, texture and overall assessment but did not significantly of taste of jelly candy. The best formulation jelly candy was B3N3 with water 7,88%; ash 0,65%; pH 4,21; pectin 2,54%; sugar reduction 22,93%. Organoleptic scores of  B3N3 were 2,23 (colour), 3,17 (flavour), 2,27 (taste), 2,67 (texture) and 2,23 (comprehersive score).   Keywords: jelly candy, sweet star fruit and pineapple
KAJIAN PEMBUATAN NUGGET DARI JANTUNG PISANG DAN TEPUNG KEDELAI DENGAN PENAMBAHAN IKAN GABUS (Opiocephalus striatus) Simbolon, Monica Valentina Therescova; Pato, Usman; Restuhadi, Fajar
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 3, No 1 (2016): Wisuda Februari 2016
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The aim of this research was to obtain the formulation of the banana heart and soybean flour best to obtain nuggets which the meet the quality of Indonesian National Standard (SNI) No. 01-6638-2002. This study was conducted experimentally using completely random design with 4 treatments and 4 replicates. The ratio between the banana, soybean flour and common snakehead fish treatment were JK1 (40:30:30), JK2 (45:25:25), JK3 (50:20:30) and JK4 (55:15:30). Chemical analysis show that the water content ranged from 48,84% to 52,05%, the protein 11,56%-14,52%, fat 22,43%-22,55%, fiber content 5,46%-6,07%, ash content of 1,89-2,01 levels and carbohydrate content of 10,54%-11,96%. Results of cluster analysis (AHC) on hedonic test and PCA analysis on descriptive test then analyzed using prefference mapping to determine the level of acceptance and satisfaction of panelists. The best treatment that gives the impression of acceptance and satisfaction of the most high was JK3 which ranged from 90% to descriptive characteristics nugget dominant was flavorful banana, taste of banana, taste of common snakehead and compact texture. So the results of the research show that the best treatment was JK3 (50 banana: 20 soy flour: 30 common snakehead fish) which the meet the quality of Indonesian National Standard (SNI) No. 01-6638-2002 and gives most high acceptance of panelists, ranged 90%. Keywords: Nugget, banana’s heart, soybean meal, AHC, PCA, preference mapping.
PERBEDAAN CARA EKSTRAKSI JAHE DAN PENAMBAHAN GULA KELAPA TERHADAP MUTU SIRUP JAHE Sagala, Murdiono Abraham; Efendi, Raswen; ', Yusmarini
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 3, No 1 (2016): Wisuda Februari 2016
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This purpose of research is to find out the best grade of ginger syrup from the different methods of extraction and adding palm sugar. This experiment research used Rancangan Acak Lengkap (RAL) with six treatments as follows: P1 (ginger extract (using chopping extraction) and adding 65% palm sugar) P2 (ginger extract (using chopping extraction) and adding 70% palm sugar) P3 (ginger extract (using chopping extraction) and adding 75% palm sugar) P4 (ginger extract (using crushing extraction) and adding 65% palm sugar) P5 (ginger extract (using crushing extraction) and adding 70% palm sugar) P6 (ginger extract (using crushing extraction) and adding 75% palm sugar). The result of this research showed that the methods of ginger extraction and differentces palm sugar concentration influenced the sucrose level,descriptive tested (color, ginger aroma, and the sweetness), hedonic tested (aroma, taste, and as a whole) and there are no pH differences. Descriptive tested (ginger aroma and spiciness) and hedonic tested (color). P6 (ginger extract (using crushing extraction) and adding 75% palmsugar) produce a better syrup. This ginger syrup has 4,07 pH, 68,28 of sucrose level and descriptive tested color and hedonic tested liked by the panelist, the ginger aroma and the sweetness more dominant and contain IC50 up to 38,731μL.   Key words: syrup, palm sugar, ginger and extraction.

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