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', Rahmayuni '
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Agriculture, Biological Sciences & Forestry

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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
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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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
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
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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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.
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
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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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  
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
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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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
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
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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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.
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
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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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.
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
Co-Authors ', Afriyanto ' ', Indrianto ' ', Suparno ' Ali, Akhyar ' Asmir, Syaiful ' Herawati, Netti ' Meisela, Elsy ' Raswen Efendi Restuhadi, Fajar ' Ryan Nathanael S, Ryan Nathanael Santi Andriani Putri, Santi Andriani