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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
 88   89   90   91   92 
ANALISIS TINGKAT KESUKAAN KONSUMEN TERHADAP ES KRIM PROBIOTIK DENGAN PENAMBAHAN Lactobacillus acidophilus TERENKAPSULASI Imanuel ' Sianipar; Fajar ' Restuhadi; Yelmira ' Zalfiatri
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

This study aimed the level of consumer likeness based on sensory attributes from five products consist of probiotic ice cream and commercial ice cream. This study was conducted by means of internal and external preference mapping, with the object of research of 5 different types of product samples, consisting of 4 types of probiotic ice cream products and one type of commercial ice cream product, where the product is A0 (non-encapsulated probiotic ice cream), A1 (3%alginate), A2 (4% alginate), A3 (5%alginate) and A4 (Wall's ice cream). The sensory tests conducted washedonic test and descriptive test. The analysis results of AglomerativeHierarchical Cluster (AHC) on hedonic test and Principal Component Analysis (PCA) of descriptive test were then analyzed by Preference Mapping technique. The product selected and most preferred by the consumers is A4 (Wall's ice cream), wherein the A4 product providesthe level of customer satisfaction by 80% with pink colour, mouthfeel (creamy), strawberry aroma, sweet flavor and soft texture.   Keywords: Probiotic Ice Cream, Aglomerative Hierarchical Cluster, Principal Component Analysis, Preference Mapping.
KAJIAN PENAMBAHAN BUBUR KULIT BUAH NAGA MERAH (Hylocereus polyrhizus), TEPUNG MOCAF DAN TEPUNG TEMPE DALAM PEMBUATAN KUKIS ', Indrianto '; Herawati, Netti '; ', Rahmayuni '
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 purpose of this study was to obtain powder formulations mocaf flour and pureed red dragon fruit leather best on the nutritional value of cookie-generated and with the SNI 01-2973-1992. This study uses a completely randomized design (CRD) with four treatments and four replications. The treatment in this study is K1 (mocaf flour 30%, pureed fruit peel red dragon 5%), K2 (mocaf flour 25%, pulp skin red dragon fruit 10%), K3 (mocaf flour 20%, pulp skin red dragon fruit 15 %) and K4 (mocaf flour 15%, red dragon fruit peel pulp 20%). The results showed that the treatment provides significant effect on moisture content, ash content, protein content, sensory assessment by descriptive and hedonic. Cookie-best treatment in this study is K2 with a water content of 4.32%, ash content of 1.98%, 9.56% protein content and the antioxidant content of 9.56%. Keywords: Red Dragon Fruit skin, Mocaf , Tempeh Flour, cookies
HUBUNGAN ANTARA KADAR GULA REDUKSI, JUMLAH SEL MIKROB DAN ETANOL DALAM PRODUKSI BIOETANOL DARI FERMENTASI AIR KELAPA DENGAN PENAMBAHAN UREA Putri, Santi Andriani; Restuhadi, Fajar '; ', Rahmayuni '
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 3, No 2 (2016): Wisuda Oktober Tahun 2016
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Abstract

This research was conducted to determine the best concentration of urea in bioethanol fermentation from coconut water using Saccharomyces cerevisiae in increasing ethanol production. This research was done experimentally using four treatments and two replications. The combination of urea levels were U1 (without urea), U2 (0,2 g/l), U3 (0,4 g/l) and U4 (0,6 g/l). Observations were made every 24 hours for 3 days include ethanol production, sugar reduction and the number of cells microbes. Data obtained from the analysis descriptively using tabulation and graphs. The best treatment was found in U3 (urea 0,4 g/l) with the highest ethanol’s yield of 11,25%, reduction of residual sugar amount of 168,13 g/l and the number of cells/mL of 1,0x109 in the three day.   Keywords: bioethanol, coconut water, urea, fermentation  
PENAMBAHAN TEPUNG BIJI DURIAN (Durio zibethinus Murr) DALAM PEMBUATAN ROTI TAWAR S, Ryan Nathanael; Efendi, Raswen '; ', Rahmayuni '
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 ratio of durian seed flour and wheat flour to produce a good quality white bread. This research was carried out experimentally by using completely randomized design (CRD) with five treatments and four replications in order to obtain tweenty experiments unit. Analysis of variance showed that the ratio of the addition of durian seed flour and wheat flour significantly effect on moisture content, ash content, protein content, fat  content, carbohydrate content, bread improver, descriptive sensory assessment on the parameters of colour, aroma and texture as well as hedonic sensory assessment on parameters of colour and aroma. White bread best treatment according to chemical analysis and sensory assessment is descriptive and hedonic P2 treatment which has moisture content of 27.53%, ash content of 1.65%, protein content of 13.46%, fat content of 5.28%, carbohydrate content of 52.08%, and bread improver of 222.50%.   Keywords : Durian seed flour, wheat flour, white bread.
PEMANFAATAN KULIT PISANG KEPOK (Musa paradisiacaLinn) DALAM PEMBUATAN DODOL Julfan ' '; Noviar ' Harun; Rahmayuni ' '
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 3, No 2 (2016): Wisuda Oktober Tahun 2016
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The aim of this study to get the best formulation dodol with Glutenioos Rice Flour and kepok banana peelsin different ratios, as well as to determine the preference level panelists to dodol produced. This study uses a Completely Randomized Design (CRD) with four treatments and four replications: SN1 (Glutenioos Rice Flour 90% : Kepok Banana Peel 10%), SN2 (Glutenioos Rice Flour 85% : Kepok Banana Peel 15%), SN3 (Glutenioos Rice Flour 80% : Kepok Banana Peel 20%) and SN4 (Glutenioos Rice Flour 75% : Kepok Banana Peel 25%). The results showed that the number of comparisons kepok banana peel and glutnioos rice flour significantly affected the moisture content, ash content, fat content, crude fiber content, sucrose concent, assessment of organoleptic descriptive (color, aroma, flavour and texture) and assessment of organoleptic hedonic overall. The best result of treatment formulation was SN4 (Glutenioos Rice Flour 75% : Kepok Banana Peel 25%) with a moisture content of 16,05%, ash content of 0,50%, fat content 7,85%, crude fiber content 3,09% and sucrose content 46,02%, while the organoleptic assessment results descriptive, dodol generated slightly brown colored, somewhat fragrant flavorful typical banana peel, taste sweet, chewy texture and overall liking ratings for dodol produced is like.   Keywords: Dodol, glutenioos rice flour and kepok banana peels.
PENGARUH PERENDAMAN KAPUR SIRIH DAN GARAM TERHADAP MUTU TEPUNG BIJI DURIAN (Durio zibethinus Murr) ', Suparno '; Efendi, Raswen '; ', Rahmayuni '
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 3, No 2 (2016): Wisuda Oktober Tahun 2016
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The aim of this study was to determine the best treatment of the difference   solution of slaked lime, salt (NaCl) and soaking time on the quality of flour of durian seed either from the physical, chemical and organic. This study uses a completely randomized design (CRD) with six treatments, with each treatment using 5 grams of slaked lime and 5 grams of salt, 105 grams of durian seeds are used with soaking time of 1, 2, 3 hours in 300 ml of water and three replications. The treatment in this study was PK1 (1 hour long immersion in a solution of slaked lime 5%), PK2 (2 hour long immersion in a solution of slaked lime 5%), PK3 (1 hour long immersion in a solution of slaked lime 5%), PG1 (1 hour long immersion in a solution of salt 5%), PG2 (2 hour long immersion in a solution of salt 5%), PG3 (3 hour long immersion in a solution of salt 5%). The data obtained were analyzed used analysis of variance followed by Duncan's New Multiple Range Test (DNMRT) at 5%. The results showed that the difference in the solution and soaking time is not obvious effect on water content, ash content, starch and fiber content, but has evident influential toward the value of the immersion, pH and sensory assessment. The best treatment in this study was PG3 (3 hour long immersion in a solution of salt 5%) has value of 57.62%, moisture content 8.62%, ash content of 3.72%, starch content 42,35%, fiber content of 4.69%, pH 6.63% and Sensory be accepted by the panelis.   Keyword : Flour of durian seed, slaked lime and salt.
PEMANFAATAN PATI SAGU DAN TEPUNG UDANG REBON SEBAGAI BAHAN BAKU PEMBUATAN KERUPUK Asmir, Syaiful '; Herawati, Netti '; ', Rahmayuni '
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 3, No 2 (2016): Wisuda Oktober Tahun 2016
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The research was to determine the effect of sago starch and rebon flour combination to the quality of sago crackers (According to SNI No. 02-7141-2009). A Completely Randomized Design used that consists of four treatments and four replications. The treatments were K1U1 (100% sago starch and 0% rebon flour), K2U2 (90% sago starch and 10% rebon flour), K3U3 (85% sago starch and 15% rebon flour), and K4U4 (80% sago starch and 20% rebon flour). The data obtained were analyzed using Analysis of Variance and followed by Duncan's New Multiple Range Test (DNMRT) at 5%. The result showed that the addition of  ratio sago starch and rebon flour significantly affected on moisture content, ash content, protein contents, and swelling power of crackers. The best treatment was  K4U4 that contains 10.15% moisture content and 13.12% protein, both of contents has fit with (SNI No. 02-7141-2009). Moreover the treatment has 2.31% ash contents and 59.56% swelling power. Based on organoleptic test, the choosen crackers treatment has grey coloured, shrimp flavorful, shrimp taste, slightly crunchy and preferred by the panelists.   Keywords: Combination, sago starch, flour rebon.
EVALUASI SENSORIROTI MANIS DENGAN PENAMBAHAN PATI SAGU TERMODIFIKASI SECARA MIKROBIOLOGIS Septi ' Hidayati; Yusmarini ' '; Rahmayuni ' '
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 3, No 2 (2016): Wisuda Oktober Tahun 2016
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Abstract

Modified sago starch (mosas) is sago starch which has been modified microbiology by Lactobacillus plantarum RN2-12112. Mosas be able use for substituent of manufacture sweet bread. The purpose of this study is obtained the modified sago starch by microbiology useLactobacillus plantarum RN2-12112 andgettingthe ratio of flour and mosassweet bread with the best quality standard. This study use a completely randomized design (CRD) with five treatments and three replications, followed by DNMRT test at 5% level. The treatment for this study is S0 (100% flour), S1 (70% flour and 30% mosas), S2 (65% flour and 35% mosas), S3 (60% flour and 40% mosas), S4 (55% flour and 45% mosas).The results of percentage of use flour and mosassignificantly to hedonic color, texture, taste and overall, but did not significantly influence the descriptive color, flavor of sweet bread. Overall acceptance test indicated that the panelists were“rather like to like”for sweet bread. The best treatment based on the sensory evaluation was treatment S2.   Keywords:starch modification, lactic acid bacteria, wheat flour, sweet bread.
KAJIAN PENILAIAN SENSORI SOSIS BERBASIS JAMUR MERANG (Volvariella volvaceae) DAN TEMPE Londut Donny Pranata; Usman ' Pato; Rahmayuni ' '
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 3, No 2 (2016): Wisuda Oktober Tahun 2016
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Sausage is one of the processed meat product that are quite popular in Indonesian people. The purpose of this study was to obtain the best formula of sausage  using mushroom (Volvariella volvaceae) and tempeh that meet the standard quality of sausage. This research used Complatedly Randomized Design (CRD) with four treatments and four replications. The treatments were TSB1 (ratio mushroom 80, tempeh 20), TSB2 (ratio mushroom 70, tempeh 30), TSB3 (ratio mushroom 60, tempeh 40) and TSB4 (ratio mushroom 50, tempeh 50). Data obtained were analyzed using Analysis of Variance followed by Duncan’s New Multiple Range Test (DNMRT) the level of 5%. The best treatment was a sausage of treatment TSB4 with sensory acceptance by panelist.   Keywords: sausage, mushroom, tempeh, formula
BAKSO BERBASIS JAMUR TIRAM PUTIH DAN IKAN PATIN PADA KONDISI KEMASAN VAKUM, NON VAKUM SERTA SUHU DINGIN DAN SUHU BEKU SELAMA PENYIMPANAN Febri ' Muliady; Faizah ' Hamzah; Yusmarini ' '
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 3, No 2 (2016): Wisuda Oktober Tahun 2016
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This study aims to discover the effect of packaging and storage temperature conditions on the storability of white oyster mushroom meatballs and catfish that meet the quality standards of fish balls (SNI 01-2346-2006). This study was experimentally conducted using a completely randomized design (CRD). Results of analysis of variance showed that the condition of packaging and storage has significant effects on the moisture content and the microbial population during storage on weeks 0, 1, 2, 3, 4, has no significant effect on thiobarbituric acid and storage acidity in weeks 0, 1, 2 but has real effect on storage in weeks 3 and 4, has no significant effect on descriptive sensory evaluations of storage attribute in weeks 0 and 1 but has real effects on the storage in weeks 2, 3 and 4, has no significant effects on the storage aroma attributes in weeks 0, 1, 2 and 3 but has significant effect on the storage in week 4. White oyster mushroom meatballs and catfish are consumable until storage in the first week. This is because the total microbial population has exceeded the maximum limit set by fish balls Indonesian National Standards (SNI) in the the next week’s storage. Condition of vacuum packaging and freezing temperatures stroge treatment was chosen in this study with water content of 74.34 to 74.36%, thiobarbituric acid from 1.09 to 1.13 mg/kg malonaldehyde, the total microbial population 8.8×9.3×106-106, acidity of 6.46 to 6.45, with no slimy appearance and with white oyster mushroom and catfish aroma. Keyword : Meatballs, white oyster mushroom, catfish, cold and freezing temperature storage, vacuum and non-vacuum packaging

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