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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
 87   88   89   90   91 
EVALUASI MUTU DODOL DENGAN VARIASI PENAMBAHAN BUAH JAMBU BIJI MERAH(Psidium guajava L.,) DAN GULA PASIR
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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Abstract

The purpose of this study was to determine the best addition of red guava fruit (Psidium guajava l.,) and sugar to wards the quality of fruit dodol. The experiment was arranged by the Randomized Complete Design (RCD) with four treatments and four replications treatment. The treatments is G1J1 (80% sugar : 20% red guava fruit), G2J2 (76% sugar : 24% red guava fruit), G3J3 (72% sugar : 28% red guava fruit) and G4J4 (68% sugar : 32% red guava fruit). Data obtained  treated by the analysis of variance followed by Duncan’s NewMultiple Range Test (DNMRT) the level of 5%. The result of this study showed the ratio of red guava fruit and sugar affected on water content, ash content, crude fiber content, sucrose levels, colour, flavor, taste, texture and overall acceptance of fruit dodol. It was concluded the treatment of G4J4 (68% sugar : 32% red guava fruit) produce dodol with the best quality towards: water content 15.47%; ash content 0.41%; crude fiber content 13.67% and sucrose levels 45.04% andin terms ofacceptable of organolepticassessmentbypanelists. Keywords: Dodol,red guava  fruit, and sugar.
HUBUNGAN ANTARA KADAR ETANOL, KADAR GULA REDUKSI DAN JUMLAH SEL DALAM PRODUKSI BIOETANOL DARI AIR KELAPA KENTALDENGAN PENAMBAHAN TWEEN80TM Meisela, Elsy '; Restuhadi, Fajar '; ', Rahmayuni '
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 3, No 2 (2016): Wisuda Oktober Tahun 2016
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This study was conducted to determine the best concentration of Tween80™  in the manufacture of bioethanol from coconut water condensed by Saccharomyces cerevisiae. This study withincreasingthe urea and Tween80™ varying concentrations of this study conducted an experiment with four treatments and measurement in duplicate. Concentration of Tween80 ™ were T10 (0%), T2 (0.1%), T3 (0.2%) and T4 (0.3%). Observations were made every 24 hours; including ethanol content, sugar content and the number of cells. Data were analyzed descriptively by using a tabulation and graphs. The best treatment was a combination of T2 (urea 0.4 g / l and 0.1% Tween80™), which produced the largest ethanol 12%. Keywords: Coconut Water, Tween80™, Saccharomyces cerevisiae, Bioethanol, Veryhigh gravity
PENAMBAHAN KONSENTRASI ASAM LEMAK BEBAS MINYAK JELANTAH TERHADAP KARAKTERISTIK ETANOL SEMI PADAT Fadel Al Barra; Fajar ' Restuhadi; Usman ' Pato
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 3, No 2 (2016): Wisuda Oktober Tahun 2016
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This research was aimed to obtain a concentration of free fatty acid of waste-cooking oil that obtained the best semi-solid ethanol. This research used the completely random design with 5 treatments with 3 times repetitions for each treatment. Data were analyzed using ANOVA, when F count is greater or equal to F the table then continued by DNMRT at 5% level. The results of this research shows that the addition of various concentrations of free fatty acid significantly affected the real effect (P<0.05) to combustion residue, heat caloric value, heat transfer, and the degree of acidity (pH). The best formulation was the treatment A2 (free fatty acid concentration of 5%) having a viscosity of 16,797 cP, the heat caloric value 23.029 J/g and combustion residue 39,26%.   Keywords: Ethanol, free fatty acids, ethanol semi solid.
PENAMBAHAN SARI JERUK NIPIS (Citrus aurantifolia) TERHADAP MUTU SIRUP BUAH KUNDUR (Benincasahispida) Fikri &#039; Hamidi; Raswen &#039; Efendi; Faizah &#039; Hamzah
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 ratio of bligo extracts and lime extracts in the manufacturing of syrup. This research used Complete Randomized Design (CRD) with four treatments and four replication which followed by Duncan’s New Multiple Range Test (DNMRT) at level 5%. The treatments in this research included KD0 (ratio of bligo extracts and lime extracts 100 : 0), KD1 (bligo extracts and lime extracts 95 : 5), KD2 (ratio bligo extracts and lime extracts 90 : 10), KD3 (bligo extracts and lime extracts 85 : 15). The result showed that the ratio of bligo extracts and lime extracts significantly affected pH, sucrose, viscosity, total dissolved and sensory value (colour, flavour , taste and overall acceptability) but are did not significant affected the sensory value viscosity. The best treatment was KD3 (bligo extracts and lime extracts 85 : 15) with pH 3,96, sucrose 65%, viscosity 295,82cP, total dissolved 70,63 obrix and sensory scores of  KD3 are 2,47 (colour), 2,37 (flavour), 1,87 (taste), and comprehersive score (3,80).   Keywords: Syrup, bligo and lime.
PEMAFAATAN PATI SAGU DAN TEPUNG KELAPA DALAM PEMBUATAN KUE BANGKIT Fitri &#039; Afrianti; Raswen &#039; Efendi; Yusmarini &#039; &#039;
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 3, No 2 (2016): Wisuda Oktober Tahun 2016
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Kue Bangkit (tapioca cookies) is a typical Malay traditional cookie. They are generally made using the basic tapioca ingredients similar to sago starch. The Making of tapioca cookies uses the basic materials of sago starch and coconut flour. This study aims to discover the effect of the use of sago starch and coconut flour on the quality of tapioca cookies and to set the best formulation. The study uses a completely randomized design (CRD) with five treatments and four repetitions. The data were processed using Annova test with which  if any influence is found then DNMRT test is taken at 5% level. The treatment of formulation applied on tapioca cookies SK1: Sago starch 90% with coconut flour 10%, SK2: sago starch 80% with coconut flour 20%, SK3: sago starch 70% with coconut flour 30%, SK4: sago starch 60% with coconut flour 40%, SK5: sago starch 50% with coconut flour 50%. The results showed that the addition of sago starch and coconut flour has significant effect (P <0.05) on water content, protein content of organoleptic testing, texture, flavors, aroma and hedonic. But it has no significant effect (P> 0.05) on ash content. Thus, it can be concluded that the best quality of tapioca cookiesis obtained from the formulations of 70% sago starch and 30% coconut flour (SK2), which have met the standard of cookies in Indonesia SNI (01-2973-1992).  Keyword : Sago starch , coconut flour, cookies.
PERBANDINGAN AKTIVITAS ANTIBAKTERI ANTARA Lactobacillus casei subsp. casei R-68 DAN Lactobacillus casei KOMERSIL TERHADAP Staphylococcus aureus FNCC-15 DAN Escherichia coli FNCC-19 Fitri &#039; Khairunnisa; Usman &#039; Pato
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 compare the antibacterial activity of Lactobacillus casei subsp. casei R-68 and Lactobacillus casei commercial against Staphylococcus aureus FNCC-15 and Escherichia coli FNCC-19. The research was carried out experimentally by testing isolates of Lactobacillus casei subsp. casei R-68 and Lactobacillus casei commercial in a petri dish that already contains pathogenic bacteria. Antibacterial activity was tested using the well diffusion method, the data obtained were analyzed descriptively. The results showed that Lactobacillus casei subsp. casei R-68 has the ability to inhibit pathogenic bacteria by inhibition smaller than Lactobacillus casei commercial. The average inhibition zone diameter of lactic acid bacteria isolates against Staphylococcus aureus FNCC-15 ranged from 7.40 to 8.10 mm and Escherichia coli ranged from 9.80 to 10.23 mm.   Keywords : Antimicrobials, Lactic acid, Lactobacillus casei subsp. casei R-68,    Lactobacillus casei commercial.
SUBSTITUSI PATI SAGU DENGAN TEPUNG BIJI NANGKA DALAM PEMBUATAN MI INSTAN Hafpis &#039; Hasroni; Faizah &#039; Hamzah; Akhyar &#039; Ali
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 3, No 2 (2016): Wisuda Oktober Tahun 2016
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Sago starch instan noodle was maked with jackfruit seed flour as additional compotition. Experiment was chosen in this research with 4 treatment and 4 time reply. Combination of sago starch with jackfruit seed flour was SNP1 (95%-5%), SNP2 (90%-10%), SNP3 (85-15%), SNP4 (80%-20%). The observation include on moisture content, ash content, proteint content, fiber content, rehydration time, integrity, and sensory. The data was analyzed of variance. Result of this reseach was SNP3 as the best combination of compotition, moisture content (8,12%), ash content (2,48%), protein content (3,86%), rehydrate on time (3,24 minutes), witachness (90,75%), and sensory with a slightly brown, flovourful meat of jackfruit, jackfruit seed taste, slightly chewy texture and panelists expessed the impression like. Keywords: Sago starch, jackfruit seeds flour, instant noodles
KARAKTERISASI SIFAT FISIKO KIMIA TEPUNG BUAH NIPAH ASAL KABUPATEN ROKAN HILIR PROVINSI RIAU Hairul Adhe Agams; Usman &#039; Pato; Rahmayuni &#039; &#039;
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 3, No 2 (2016): Wisuda Oktober Tahun 2016
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The purpose of this study was to obtain the best composition of the nutritional value of the flour produced from the different ripeness of nipa palm fruit. This study used a completely randomized design (CRD) with three treatments and five replications. The treatments were T1 (Nipa palm fruit with the ripeness level of young). T2 (Nipa palm fruit with the ripeness level of a bit old). T3 (Nipa palm fruit with the ripeness level of old). Results of analysis of variance showed that the degree of ripeness of nipa palm fruit significantly affected the moisture, ash, fat, protein, fiber and starch contents of the flour produced. Based on the results of the physical and chemical analysis, T2 (Nipa palm fruit with the ripeness level of a bit old) was selected as the best treatment with moisture content of 13.57%, ash 2.22%, fat 0,06%, protein 6,39%, fiber 20.19%, starch content 61.53% and flour with natural white colour.   Keyword : Nipa palm, flour, physical and chemical characterization, Rokan Hilir  
KAJIAN KANDUNGAN KIMIA DAN PENILAIAN SENSORI SOSIS AYAM DENGAN PENAMBAHAN JAMUR MERANG (Volvariella volvaceae) Heri &#039; Idrus; Evy &#039; Rossi; Rahmayuni &#039; &#039;
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 3, No 2 (2016): Wisuda Oktober Tahun 2016
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The purpose oh this research was to determine the effect of straw mushroom on chicken meat sausage. This study was conducted experimentally by using a completely randomized design (CRD) with four treatments and four replications. The treatments in this research were ratio chicken meat (A) with straw mashroom (J), that were A1J1 (A:J = 100:0), A2J2 (A:J = 95:5), A3J3 (A:J = 90:10), A4J4 (A:J =85:15). The data obtained were analyzed statistically using ANOVA and DNMRT at a level of 5%. The results of this study showed that the ratio of  chicken meet (A) to straw mashroom (J) gave significant effect on water, ash, protein, fiber, sensory of assessment of the color,  aroma, flavor, texture and overall assessment sausage. The best treatment in this     research was A3J3 with a water,  protein,  ash, and fiber content, respectively 41.53%, 14.48%, 1.98%, and  0.08% .  The descriptive sensory assessment for color was gray (3.06), rather flavorful sausage (1.9), tasteless sausage (2.70), slightly chewy texture (1.73) as well as an overall assessment that 2.36 (like).  Based on the results of chemical analysis and sensory analysis of sausage, it was concluded that the best  treatment was A3J3.  Keyword : Sausage, straw mushroom and sausage mushrooms
SINTESIS BIODIESELDARI MINYAK JELANTAHMENGGUNAKAN KATALIS BASA HETEROGEN BERBAHAN DASAR CANGKANG TELUR AYAM Dalimunthe, Imam S.; Restuhadi, Fajar '; Efendi, Raswen '
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 3, No 2 (2016): Wisuda Oktober Tahun 2016
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Abstract

Conducted research of biodiesel methyl ester of wastecooking oil and methanol with use of ash as a catalyst. This study was done to optimize the manufacture of biodiesel from used cooking oil. This study uses a completely randomized design with four treatments, T1 (Reaction tansesterifikasi 2 hours), T2 (transesterification reaction 3 hours), T3 (transesterification reaction 4 hours) and T4 (transesterification reaction 5 hours) with three replications. The data were analyzed using ANOVA, continued by DNMRT at 5% level. The results showed that the transesterification reaction time was significantly (P<0.05) influenced the acid number, total glycerol, viscosity, flash point and levels of methyl ester, but did not significantly affect (P>0.05) on the water content. The analysis has been carrried obtained the best treatment is T4 with the results said saponification (114,223 mg KOH/g), the acid value (0,495 mg KOH/g), total glycerol (0.137%), viscosity (3.376 cSt ), water content (0.002%), flash point (195.750°C) and the level of methyl ester (99.738%). Keywords: Biodiesel, waste cooking oil, catalyst transesterification reaction.

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