cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
Contact Name
-
Contact Email
-
Phone
-
Journal Mail Official
-
Editorial Address
-
Location
Kota pekanbaru,
Riau
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
 89   90   91   92   93 
PENAMBAHAN TEPUNG DAUN SINGKONG DALAM PEMBUATAN KERUPUK SAGU Berlio ' Mandriali; Usman ' Pato; Vonny Setiaries Johan
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 3, No 2 (2016): Wisuda Oktober Tahun 2016
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

This study aim was to get the best formulation in making sago crackers by adding cassava leaves flour. Research was conducted by using a Completely Randomized Design (CRD) experiment with five treatments and three repetitions. The treatments in this research were K0 (Sago starch 100% : cassava leaves flour 0%), K1 (Sago starch 95% : cassava leaves flour 5%), K2 (Sago starch 90% : cassava leaves flour 10%), K3 (Sago starch 85% : cassava leaves flour 15%) and K4 (Sago starch 80% : cassava leaves flour 20%). Data were analyzed statistically by using ANOVA and tested further by using DNMRT at 5% level. Research result showed that the ratio of sago starch and cassava leaves flour significantly affected the water moisture, ash, fiber and carbohydrate contents as well as the swelling power and the sensory descriptive and overall hedonic test. The best treatment in this research was crackers in treatment K1 (sago starch 95% : flour cassava leaves 5%), which had moisture content of 12.37%, ash content 0.26%, 1.01% fiber content, carbohydrate content 54.72% and swelling power 64.57%. Furthermore, sensory assessment showed a little green color, rather distinctive smells of cassava leaves, tasteless cassava leaves and a bit crispy as well as overall preference by panelists expressed a little liked the selected crackers.   Keywords: sago starch, cassava leaves flour , crackers
PEMANFAATANTEPUNG TEMPE DENGAN PENAMBAHAN BUBUK KAYU MANISDALAM PEMBUATAN KUKIS DARI SUKUN
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 3, No 2 (2016): Wisuda Oktober Tahun 2016
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

This research was conducted to get the best rate and the best quality in the manufacture of a cookie-breadfruit flour, tempe flour and the addition of cinnamon powder. This study was conducted experimentally using a completely randomized design (CRD) with four treatments and four replications thus obtained 16 experimental units. The treatment in this study was TK1 (Tempe flour 23% and Cinnamon powder 2%), TK2 (Tempe flour 20% and Cinnamon powder 5%), TK3 (Tempe flour 17% and Cinnamon powder 8%), TK4 (Tempe flour 14% and Cinnamon powder 11%). Chemical analysis undertaken is the moisture content, ash content, protein content. Data were analyzed statistically to use traditional analysis of variance (ANOVA). If F count is greater than or equal to F table, then do a further test with Duncan's Multiple Range Test (DMRT) at 5% level. Based on the chemical analysis cookie-TK1 best treatment is treatment with water content of 4.91%, levels abu1,67%, 12.11% protein content that has met the cookie-quality standard (SNI 01-2973-1992).   Keywords :Cookies, breadfruit, tempe flour, cinnamon powder
PEMBUATANROTI MANIS DARI TEPUNG KOMPOSIT (TEPUNG TERIGU, PATI SAGU, TEPUNG UBI JALAR UNGU) Hendra ' Saputra; Vonny Setiaries Johan; Rahmayuni ' '
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 3, No 2 (2016): Wisuda Oktober Tahun 2016
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

The purpose of this study was to obtain the best formulationin composite flour (wheat flour, sago starch, purple sweet potato flour)quality and nutritional value of sweet bread and meet SNI 01-3840-1995. This research was carried out experimentally using completely randomized design (CRD) with five treatments and three replications. The treatment in this study were R1 (70% wheat flour + 0% sago starch + 30% purple sweet potatoflour), R2 (70% wheat flour + 10% sago starch + 20% purple sweet potatoflour), R3 (70% wheat flour + 20% sago starch + 10% purple sweet potato flour) and R4 (70% wheat flour + 30% sago starch + 0% purple sweet potato flour).Data obtained were treated by the analysis of variance followed by Duncan New Multiple Range Test (DMRT) at level 5%. The results showed that the addition of sago starch and purple sweet potatoflour at different concentration levels significantly effect on the moisture content, ash content, fat content, hedonic test, descriptive test of colour, aroma, and texture of sweet breadand significantly effect on the descriptive test the flavor. The best treatment is a sweet bread R2(70% wheat flour + 10% sago starch + 20% purple sweet potatoflour). with a moisture content of 25.41%, ash content of 0.85%, fat content of 6.78% and the level development of 6.50, as well as sensory acceptable by panelist.   Keywords: Sweet bread, Sago starch, purple sweet potato flour.
MUTU KERTAS DARI PULP BATANG KELAPA SAWIT THE PAPER QUALITY OF STEM PALM PULP Hendri Candra Jepri; Faizah ' Hamzah; Rudianda ' Sulaeman
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 3, No 2 (2016): Wisuda Oktober Tahun 2016
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Paper is acrucial part of human life. The high demand of paper must be balanced with the availability of materials. One source of lignocellulosic usage still limited is oil palm. The purpose of this research is to determine the characteristics of paper made from the pulp of oil palm trunk. This study is conducted experimentally using a completely randomized design (CRD) with 3 treatments, K1 (paper from pulp palm trunks the base), K2 (paper from pulp oil palm trunk middle) and K3 (paper from pulp oil palm trunk end portion) with 5 replications. The data are statistically analyzed using Analysis of Variance (ANOVA), if F count is greater than or equal to F table then continued with DNMRT test at 5% level. The results shows that treatment of oil palm trunk influences on pulp yield, tearing strength, tensile strength, folding, moisture content of the paper and no real effect on the bursting strength and brightness of the paper. Yield pulp produced from oil palm trunk ranges from 37.57-41.22%. Tearing strength of paper pulp produced from oil palm trunk ranges from 8.0-8.6 mNm2/g. Tensile strength ​​of the paper produced from the pulp of palm trunks flashing ranges from 73.5-80.0 Nm/g. Bursting strength of paper from pulp stem flashing produced from oil ranges from 4.9-5.3 kPam2/g. Folding paper pulp produced from oil palm trunk ranges between 413-588. Brightness of the paper produced from the pulp of oil palm trunk ranges from 83.81-86.03%ISO. Moisture content of the paper produced from the pulp of oil palm trunk ranges from 6.30-7.09%. Keywords: Paper, pulp, stem palm, and paper quality.
SENSORY ASESSMENT AND BUSINESS ANALYSIS OF COCOGHURT AS PROBIOTIC DRINKS Ilvan ' '; Usman ' Pato; Vonny Setiaries Johan
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 3, No 2 (2016): Wisuda Oktober Tahun 2016
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Cocoghurt is fermented drinks made from coconut milk using Enterococcus faecalis UP-11. The research aimed were to identify sensory assessment of panelists and to analyzed business of cocoghurt as probiotic drinks. The research method used completely randomized design with four treatments  and four replications. The treatments consist of in this 0%, 6%, 12% and 18% w/v sucrose of coconut milk. Data  from Organoleptic test using descriptive test and hedonic test were analyzed by analysis of variance. The result showed that cocoghurt were acceptable by panelist (n=70) in respect of colour, aroma, taste, texture and overall linking. The best treatment was SK2 (6% w/v sucrose). Business analysis showed that the business will be efficient and profitable since RCR value > 1. Obtainable profit was Rp 126,970.62 from total cost as much as Rp. 323,029.38. Keywords: Cocoghurt, Organoleptic, Business Analysis, Probiotic, Enterococcus faecalis UP-11
LAMA FERMENTASI TERHADAP MUTU TEH DAUN SIRSAK (Annona muricata L.) Tanjung, Riski '; Hamzah, Faizah '; Efendi, Raswen '
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 3, No 2 (2016): Wisuda Oktober Tahun 2016
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

The purposes of this study was to obtain the effect of fermentation on the quality of soursop leaf tea by fermentation. Soursop leaf tea processing using the method of processing black tea. The method used in this study was completely randomized design with 4 treatments and 4 replications. The treatment used were F1(1 hour fermentation), F2 (2 hours fermentation), F3 (3 hours fermentation),        F4 (4 hours fermentation). The results showed that the long of fermentation of tea leaves of the soursop significant effect on water content, levels of tannins, antioxidant activity, assessment of sensory descriptive and hedonic well as colour, aroma, taste and acceptance as a whole tea leaves of the soursop, but did not significantly affect the ash content. The best treatment was F4 (4 hours fermentation) based on water content of 1.31%, ash content of 5.82%, tannin content of 0.51%, the antioxidant levels of 28.733 ppm, descriptive sensory assessment and hedonic soursop leaf tea which has a brown colour and preferred by the panelist’s. Soursop leaf tea flavor is slightly tart and flavorful leaves of the soursop so preferred by the panelist’s. While the overall assessment of soursop leaf tea is also preferred by the panelist’s.   Keywords : Tea, quality, soursop leaves, long fermentation.
OPTIMALISASI KONSENTRASI SUKROSA DAN AMMONIUM SULFAT PADA PRODUKSI NATA DE CITRUS MENGGUNAKAN SARI JERUK AFKIR Rizza ' Novita; Faizah ' Hamzah; Fajar ' Restuhadi
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 3, No 2 (2016): Wisuda Oktober Tahun 2016
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

This study aimed to explore the use of rejected citrus fruit as raw material for making nata and to obtain the best concentration of sucrose and ammonium sulfate on the characteristics of nata de citrus produced. Research conducted experiments used a Completely Randomized Design (CRD) Factorial model with two factor treatments and three replications. The first factor was the concentration of sucrose with four levels, namely 0, 2.5, 5 and 7.5% and the second factor was the concentration of ammonium sulfate with three levels, namely 0.5, 0.6 and 0.7%. The results showed interaction of sucrose and ammonium sulfate concentrations significantly affected the acquisition of the water content and reducing sugar content. Sucrose concentrations significantly affected againts the value of water content, degree of acidity (pH), thickness, wet weight, yield and reducing sugar content. The concentrations of ammonium sulfate significantly affected againts water content, thickness, wet weight, yield and reducing sugar content. The best treatment of S3A3 (7,5% sucrose and 0,7% ammonium sulfate) result the degree of water content 88,94%, degree of acidity (pH) 3,57, thickness 4,58 mm, wet weight 132,20 g, yield 30,28% and reducing sugar content 1,89% of nata de citrus was relatively better than other treatments. Keywords : sucrose, ammonium sulfate, nata de citrus, rejected citrus juice
KAJIAN PENAMBAHAN BUBUR KULIT BUAH NAGA SUPER MERAH DAN TEPUNG UBI JALAR PUTIH PADA PEMBUATAN KUKIS YANG MENGANDUNG TEPUNG TEMPE Ryanza ' Lufrandana; Netti ' Herawati; Yusmarini ' '
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 3, No 2 (2016): Wisuda Oktober Tahun 2016
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

The purpose of the study was to obtain the best formulation of super red dragon fruit peel pulp    and white sweet potato flour on the nutritional value of cookie-generated and approve the SNI 01-2973-1992. The study used a completely randomized design (CRD) with four treatments and four replications. The treatment in this study were K1 (dragon fruit super red peel pulp 5%, white sweet potato flour 30%), K2 (dragon fruit super red peel pulp 10%, white sweet potato flour 25%), K3 (dragon fruit super red peel pulp 15%, white sweet potato flour 20%) and K4 (dragon fruit super red peel pulp 20%, white sweet potato flour 15%). The result showed that the treatments provides significant effect on moisture content, ash content, protein content, and sensory assessment by hedonic the color attribute, but did notsignificantly affectedon the sensory descriptive assessment. Cookie-best treatment in this study was K1 within 4.395% moisture content, 1.928% ash content and 8.957% protein content.   Keywords: Cookies, dragon fruit peel, white sweet potato flour
PEMBUATAN MINUMAN SERBUK KOPI (Arabica) INSTAN DENGAN PENAMBAHAN EKSTRAK KULIT MANGGIS Apriani, Fitria Ulfah; Efendi, Raswen '; Rossi, Evy '
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 3, No 2 (2016): Wisuda Oktober Tahun 2016
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

The purpose of this study was to determine and obtain the optimal ratio between extract coffee and extract the mangosteen peel  on its quality of  instant drinks powder. This study used a Completely Randomized Design (CRD) with five treatments and four replications followed by Duncan’s New Multiple Range Test (DNMRT) test at 5%  level. The treatment in this study were K0M0 (rasio extract coffee and extract the mangosteen peel=100: 0), K1M1 (rasio extract coffee and extract the mangosteen peel = 90:10), K2M2 (rasio extract coffee and extract the mangosteen peel = 80:20), K3M3(rasio extract coffee and extract the mangosteen peel = 70:30), and K4M4 (rasio extract coffee and extract the mangosteen peel = 60:40). The results of this study showed that the ratio of extract coffee and extract the mangosteen peel was significantly effected the degrees acidity (pH), content of antioxidants and caffeine, but moisture and ash level were not significant influenced by the treatments. There was also significant effect of treatments on hedonic test for taste, aroma and color of product. The best treatment in this study was K1M1 with moisture, ash and caffeine level respectively 2,18%, 6,30% and 1,72%, pH 5,50, and antioxidants content 33,29 µg/ml. The sensory evaluation  using  hedonic test on flavor, aroma and color of instant drink powder that contain extract coffee and  the mangosteen peel was liked by panelists. Keywords: Extract coffee, extract the mangosteen, and drinks powder coffee instan the mangosteenp peel.
ANALISIS PEMETAAN KESUKAAN KONSUMEN TERHADAP LEMPUK DIKALANGAN MAHASISWA UNIVERSITAS RIAU Manik, Marjohan '; Restuhadi, Fajar '; Rossi, Evy '
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 3, No 2 (2016): Wisuda Oktober Tahun 2016
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Lempuk durian was a food processed durian fruit that has been popular among the urban community pekanbaru. The number of lempuk durianproducts circulating among the public and the market town of Pekanbaru create different characteristics of each others.This study was conducted to determine the position sensory attributes of the five types of lempuk durianproducts of consumer preferences. This research was done by using internal and external preference mapping. Samples of this study was five commercial products on the market in Pekanbaru. Sensory analysis was done using hedonic and descriptive test involving students of Riau University as a sample of respondents. Sensory attributes were color, elasticity, oily, rancidity, durian aroma, caramel aroma, durian flavor, sweetness and caramel flavor. The results of hedonic test were analysed using Agglomerative Hierarchical Clustering (AHC) and the result descriptive test were analysed using Principle Component Analysis (PCA). The conclusion of this research was the best of lempuk durianwas Asli Bengkalis.   Keywords: consumer passions, consumer mapping, sensory attributes, lempuk durian.  

Page 91 of 186 | Total Record : 1854

 89   90   91   92   93 

Filter by Year

2014 2026


Reset
Filter By Issues
All Issue Vol 13, No 1 (2026): Edisi 1 Januari s/d Juni 2026 Vol 12, No 2 (2025): Edisi 2 Juli s/d Desember 2025 Vol 9 (2022): Edisi 2 Juli s/d Desember 2022 Vol 9 (2022): Edisi 1 Januari s/d Juni 2022 Vol 8 (2021): Edisi 2 Juli s/d Desember 2021 Vol 8 (2021): Edisi 1 Januari s/d Juni 2021 Vol 7 (2020): Edisi 2 Juli s/d Desember 2020 Vol 7 (2020): Edisi 1 Januari s/d Juni 2020 Vol 6 (2019): Edisi 2 Juli s/d Desember 2019 Vol 6 (2019): Edisi 1 Januari s/d Juni 2019 Vol 5 (2018): Edisi 2 Juli s/d Desember 2018 Vol 5 (2018): Edisi 1 Januari s/d Juni 2018 Vol 5 (2018): Edisi 1 Januari s/d Juni 2018 Vol 5, No 1 (2018): Wisuda April Tahun 2018 Vol 5, No 1 (2018): Wisuda April Tahun 2018 Vol 4, No 2 (2017): Wisuda Oktober Tahun 2017 Vol 4, No 2 (2017): Wisuda Oktober Tahun 2017 Vol 4, No 1 (2017): Wisuda Februari Tahun 2017 Vol 3, No 2 (2016): Wisuda Oktober Tahun 2016 Vol 3, No 2 (2016): Wisuda Oktober Tahun 2016 Vol 3, No 1 (2016): Wisuda Februari 2016 Vol 2, No 2 (2015): Wisuda Oktober 2015 Vol 2, No 2 (2015): Wisuda Oktober 2015 Vol 2, No 1 (2015): Wisuda February 2015 Vol 2, No 1 (2015): Wisuda February 2015 Vol 1, No 2 (2014): Wisuda Oktober 2014 Vol 1, No 2 (2014): Wisuda Oktober 2014 Vol 1, No 1 (2014): Wisuda Februari Tahun 2014 Vol 1, No 1 (2014): Wisuda Februari Tahun 2014 More Issue