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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
 86   87   88   89   90 
MOTIVASI PENYULUH DALAM MELAKSANAKAN PENYULUHAN PERKEBUNAN KARET DI KECAMATAN KUANTAN TENGAH KABUPATEN KUANTAN SINGINGI Andreas ' Manurung; Rosnita ' '; Cepriadi ' '
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 3, No 2 (2016): Wisuda Oktober Tahun 2016
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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The objectives of research on motivation in carrying out the role of extension educator rubber plantations at kuantan Tengah sub district in Kuantan Singingi District are : a) studying counseling implementation rubber plantations, b) analysing motivational counseling in conducting counseling rubber plantation. The research uses surveyand interview. Intake of respondents were 6 instructors. The data analysis used is Skala Likert’s SummatedRating (SLR).The results showed counseling implementation rubber plantation has been running with good views of elements extension such as, a) Agriculture extension amonted to six people with a village built as much 3-4 villages, b) Target extension located in the estate UPTD  Kuantan TengahSub District is rubber farmers, c) Extension methods used still refers to LAKU system (exercise and visit), d) Media outreach is used in the form of brosures, pemphlets and others, e) material submitted by extension workers to farmers in accordance with the programming and work plan extension. The research also showed that factors affecting motivation extension to decrease the rubber farmers in Kuantan Tengah Sub District are job satisfaction, compensation and warranty career affect significantly. Good supervison, fatigue and boredom are  effect but not significant. While education level, personal marturity, regulation, disire work and work enviroment has no significant effect that can decrease work motivation extension. Keywords : Motivation, extension, rubber  
FAKTOR-FAKTOR YANG MEMPENGARUHI PROFITABILITAS PADA LKM UED SP DI KECAMATAN RAMBAH SAMO KABUPATEN ROKAN HULU Andri Safaruddin Sibarani; Ahmad ' Rifai; Suardi ' Tarumun
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 3, No 2 (2016): Wisuda Oktober Tahun 2016
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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This study aims to determine the financial performance of Microfinance Institutions UED SP in  Rambah Samo District and determine the factors that affect the profitability of the Microfinance Institutions . Data processing is done by calculating the geometry and panel data regression analysis . There are 11 UED SP which is the object of this research . The results using geometry formulas indicate that the UED SP in  Rambah Samo District has financial ratios ROA and CAR that meets the ideal standar interim financial ratios LDR NPL and ROA is still not ideal. Factors that affect the profitability of Microfinance Institutions UED SP in Rambah Samo District  is LDR as variable of liquidity and NPL as variable of credit crunch.   Keywords : Return On Asset, Capital Adequacy Ratio,Loan to Deposit Ratio, Non Performing Loans, BOPO
ANALISIS USAHA AGROINDUSTRI KERUPUK KULIT SAPI DI KELURAHAN TUAH KARYA KECAMATAN TAMPAN KOTA PEKANBARU wahyudi, Dedi '; Sayamar, Eri '; ', Eliza '
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 3, No 2 (2016): Wisuda Oktober Tahun 2016
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This research aims to know how the income of Agro Industry Cracker cow skin, and how much owest efficiency and added value of Agro Industry cracker cow skin. This research done on the efforts of Agro Industry cracker cow skin Kito Mamak City of Pekanbaru. This research conducted in March until 2016. The research carried out using the methods of the case study, research results can be summarized as follows: (1) The Total costs incurred by Cracker entrepreneurs cow skin Rp 108.702.944,00 per month. The acceptance of that obtained Rp 159.802.500,00 entrepreneurs per month. The Benefits of Rp 51.099.556,00 entrepreneurs per month, (2) Efficient business with the value of the R/C ratio of more than one of 1.47 means that every Rp1,00 costs incurred in the business of agro industry keruput cow skin gives the acceptance of 1.47 times from the costs. BEP analysis good entrepreneurs, at the time of producing entrepreneurs know of 98.20 and at the cost of Rp11.047.400,72. (3) added value of Rp 16.587,39 per kg, while the ratio of the value add cracker eating the skin of cattle is 40.21 yesterday percent.   Key Words: analysis, and agro-industry cracker cow skin.  
PEMANFAATAN EKSTRAK JAHE MERAH(Zingiber officinale var. Rubrum) DAN KULIT NANAS(Ananas comosus L. Mer) DALAM PEMBUATAN BUBUK INSTAN Ahmad Dawardi Harahap; Raswen ' Efendi; Noviar ' Harun
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 3, No 2 (2016): Wisuda Oktober Tahun 2016
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The research purposes was to evaluate of the quality and antioxidant of the instant powder of red ginger with the addition of skin pineapples extracts. The method used in this research was a Complete Random Design with 4 treatments and 4 replications. The treatments were P1 (90 mlred ginger extracts : 10 mlskin pineapples extracts), P2 (80 mlred ginger extracts : 20 mlskin pineapples extracts), P3 (70 mlred ginger extracts : 30 mlskin pineapples extracts), P4 (60 mlred ginger extracts : 40 mlskin pineapples extracts). The results show that the usage red ginger and skin pineapples 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% red ginger extracts : 40%  skin pineapples extracts)with total sugar content of 61,29%, ash content 1,44%, moisture content 1,68% and antioxidant 33,701ppm. For the quality attributes like color, flavor, taste, texture, and overall assessment with descriptive color whitey-brown, flavorfull pineapple, taste pineapple and texture rather smooth and comply with quality standards instan powder, base on the parameters of  mouisture content, ash content and total sugar content. Keyword :Instant powder, quality, skin pineapples extracts, red ginger.
PEMANFAATAN BIJI ALPUKAT (Persea americana Mill.) UNTUK PEMBUATAN EDIBLE FILM Ana ' Yudiandani; Raswen ' Efendi; Ahmad ' Ibrahim
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 3, No 2 (2016): Wisuda Oktober Tahun 2016
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Avocado seed was found to have high starchs of content and yet it has not been optimally utilized. Therefore this research was aimed to utilized the starchs of avocado seed as material of edible film and to get the best formulations of addition of starchs avocado seed. This research was conducted experimentaly by used Complete Randomized Design (CRD) with five treatmens and three replications which followed by Duncan’s New Multiple Range Test (DNMRT) at level 5%. The treatmens in this research include P1 (1,5 g starch avocado seed), P2 (2,0 g starch avocado seed), P3 (2,5 g starch avocado seed), P4 (3,0 g starch avocado seed) and P5 (3,5 g starch avocado seed). The results of variance analysis showed that addition of concentrations starchs avocado seed gave significantly affect on thickness, solubility, water uptake and water transfer edible film. The best formulations was obtained on the edible film with addition of starch avocado seed 3,5% which has thickness of 0,1053 mm, solubility of 22,31%, water uptake of 64,93%  and water transfer of 0,0402 g/hour.   Keywords: edible film, starch avocado seed
EVALUASI IN VITRO TERHADAP KEMAMPUAN ISOLAT Lactobacillus plantarum 1 DALAM MENGASIMILASI KOLESTEROL DAN MENDEKONJUGASI GARAM EMPEDU Andre ' Pranata; Yusmarini ' '; Netti ' Herawati
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 3, No 2 (2016): Wisuda Oktober Tahun 2016
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Several studies have shown that lactid acid bacteria can reduce cholesterol. The aim of the study was to evaluate the ability of Lactobacillus plantarum 1 that isolated from spontaneous fermented soymilk in reducing cholesterol by assimilation and by bile salt conjugation. Experimental method used to test the ability of Lactobacillus plantarum 1 R.1.3.2, Lactobacillus plantarum 1 R.11.1.2, Lactobacillus acidophilus FNCC 0051 and Streptococcus thermophilus FNCC 0040 to assimilate cholesterol and to deconjugate bile salt. Cholesterol assimilation activity was determined by measuring the difference between remaining cholesterol in control medium and medium that inoculated by LAB. Bile salt deconjugation ability of LAB was determined by measuring free cholic acid released. The result showed that Lactobacillus plantarum R.11.1.2 and R.1.3.2 can assimilate cholesterol 0,56 µg/ml dan 0,48 µg/ml and can deconjugate sodium taurocholic 0,55 µmol/ml and 0,58 µmol/ml. Lactobacillus acidophilus FNCC 0051 and Streptococcus thermophilus FNCC 0040 can assimilate cholesterol 0,38 µg/ml dan 0,49 µg/ml and can deconjugate sodium taurocholic 0,58 µmol/ml and 0,55 µmol/ml.   Keywords: Spontaneous fermented soymilk, lactic acid bacteria, cholesterol assimilation, Bile salt deconjugation.
PEMANFAATAN KULIT BUAH NAGA MERAH (Hylocereus polyrhizus) SEBAGAI TEH HERBAL Bambang Edi Purnomo; Faizah ' Hamzah; Vonny Setiaries Johan
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 3, No 2 (2016): Wisuda Oktober Tahun 2016
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The purpose of this research was to obtain the best combination of drying time and drying temperature to produced herbal tea from dragon fruit peel which have high antioxidant. This research was carried experimentally using a Completely Randomized Design (CRD) two factorials;drying time (18, 21 and 24 hours); drying temperature(40°C, 50°C and 60°C) and three replication. Data obtained were statistically analyzed using Analysis of Variance (ANOVA) and continued with DNMRT test at 5% level. The result showed that drying time and drying temperature significantly influenced the moisture and ash contents, and significantly affected the IC50 value. The best treatment in this research was drying time 18 hours; 50°C with moisture content 14.03% (w/w), ash content 14.23% (w/w), IC50 Value 2.713 ppm, flavorful red dragon fruit peel, rather sepat taste, very red colour and the panelist likes overall herbal tea.   Keyword : red dragon fruit peel, herbal tea  
MUTU SENSORI MI INSTAN YANG DIBUAT DARI SUBSTITUSI PATI SAGU DENGAN TEPUNG UBI JALAR UNGU Betty ' '; Yusmarini ' '; Noviar ' Harun
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 3, No 2 (2016): Wisuda Oktober Tahun 2016
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The use ofpurple sweet potatoflouras an ingredientsubstitutionof sagostarchin making ofinstant noodlesis expected toimprove the colorandincrease thefiber contentof instant noodles. This study was uses acompletely randomized design(CRD) with 6treatments and 3 replicationsthatproduced18experimental units. The obtaineddata were statistically analyzed usingAnalysisofVariance(ANOVA). If theFcount is highthanor equal toFtable thencontinued withDNMRTtestatthe 5% level. Results of this study indicated that theuse ofpurple sweet potatofloursignificant effectof thecolor, taste andaroma ofinstant noodles, butdidn’t significantly effectof texture ofinstant noodles. Based onan overall assessment,the panelistslikeinstant noodlesof all treatments. The best treatment wasselected isSUP5(65% sagostarch, 25% purple sweet potatoflourand10% patin fish). Keywords: Sago starch, purple sweet potato flour, instan noodles.
PENGARUH PENAMBAHAN KARAGINAN TERHADAP MUTU PERMEN JELLY DARI BUAH PEDADA (Sonneratia caseolaris) ', Afriyanto '; Ali, Akhyar '; ', Rahmayuni '
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 3, No 2 (2016): Wisuda Oktober Tahun 2016
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The purpose of the study was to obtain the effect of the addition of carrageenanon the quality of jelly candy pedada fruit (Sonneratia caseolaris). The experiment research used a completely randomized design (CRD), which consists of four treatments and four replications. The treatments were KP1 (5%Addition of carrageenan:45% pedadajuice), KP2 (10%Addition of carrageenan:40% pedadajuice), KP3 (15%Addition of carrageenan:35% pedada juice), and KP4 (20%Addition of carrageenan:30% pedadajuice). Data were obtain using ANOVA and DNMRT at 5%. The result showed that the treatments has significantlyaffected on water content, reducing sugar content, color, flavor, and overall assessment. Meanwhile  on ash content, flavour, and texture the treatments did not significantly affected. The best treatment is KP4(20%Addition of carrageenan:30% pedadajuice) with a water content (18.71%), ash content (1.46%), levels of reducing sugars (12.32%). Moreover the sensory assesment showed that panelists  prefered the jelly candy.   Keywords: Jelly  Candy, pedada fruit juice, carrageenan
PENGARUH KARAGENAN TERHADAP MUTU SIRUP KESEMEK (Diospyros kaki L.) Siringoringo, Desli Hernika Sari; Harun, Noviar '; Rossi, Evy '
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 3, No 2 (2016): Wisuda Oktober Tahun 2016
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This study aims to identify the effect of carrageenan on the quality of persimmon syrup and to get the best treatment that complies with the Indonesian National Standard (SNI) 01-3544:2013. The research was conducted experimentally using a completely randomized design (CRD) which consists of seven treatments and three replications, in order to obtain 21 experimental units. The treatment in this study was C0 (with no addition of carrageenan 0%); C1 (with addition of carrageenan as much as 1% (w/v)); C2 (with addition of carrageenan as much as 1.2% (w/v)); C3 (with addition of carrageenan as much as 1.4% (w/v)); C4 (with addition of carrageenan as much as 1.6% (w/v)); C5 (with addition of carrageenan as much as 1.8% (w/v)) and C6 (with addition of carrageenan as much as 2% (w/v)).  The data were analyzed statistically using Analysis of Variance (ANOVA).  If the calculated F is greater than or equal to the F table then a further test is conducted using Duncan's New Multi Range Test (DNMRT) at 5% level.  The best treatment in this research is the treatment of C3 with the addition of carrageenan of as much as 1.4% (w/v) with no precipitates, viscosity of 1440.70 cP, sucrose of 82.00% and the result of sensory assessment is yellow, thick, aroma persimmon, flavor sweet and favoured by the panelists.   Keyword : syrup, persimmon and carrageenan

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