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All Journal Jurnal Literasiologi Journal of Scientech Research and Development SATIN - Sains dan Teknologi Informasi Jurnal Research Ilmu Pertanian
Yurnalis
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Journal : Jurnal Research Ilmu Pertanian

 1 
KAJIAN MUTU MELLORINE SUSU JAGUNG MANIS DAN SARI KACANG MERAH Nasution, Mela Haris; Yurnalis; Asrunita
Jurnal Research Ilmu Pertanian Vol. 1 No. 1 (2021): Jurnal Research Ilmu Pertanian (Februari 2021)
Publisher : Fakultas Pertanian, Universitas Ekasakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31933/2yg55x27

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh perbandingan susu jagung manis dengan sari kacang merah terhadap kualitas dan cita rasa mellorine. Penelitian ini diharapkan dapat memberikan informasi tentang mutu mellorine susu jagng manis dan sari kacang merah. Hasil penelitian menunjukkan bahwa perbandingan susu jagung manis dan sari kacang merah berpengaruh nyata terhadap total padatan, kadar protein, kadar lemak, kadar serat dan total gula sakarosa. Semua perlakuan memenuhi syarat mutu mellorine yang ditetapkan SNI kecuali total gula sakarosa pada perlakuan E (perbandingan susu jagung manis dan sari kacang merah 0:100). Mellorine yang paling disukai adalah mellorine dengan perbandingan susu jagung manis dan sari kacang merah pada perlakuan B (25:75), dengan total padatan, (34,05%) kadar protein (6,96%), kadar lemak (15,39%), kadar serat (6,62%) dan total gula sakarosa (20,33%).
PENGARUH LAMA PENGERINGAN BUAH LINDUR (Bruguiera ghymnorrhiza L.) TERHADAP MUT TEPUNG Rahmadhan, Dani; Yurnalis; Leffy Hermalena
Jurnal Research Ilmu Pertanian Vol. 1 No. 2 (2021): Jurnal Research Ilmu Pertanian (Agustus 2021)
Publisher : Fakultas Pertanian, Universitas Ekasakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31933/wf7qex67

Abstract

One of the stages in the process of processing Lindur flour is drying, where drying is one of the determinants of flour quality. This study aims to determine the effect of drying duration of dried fruit on flour quality. The design used in this study was a completely randomized design (CRD) one factor with 5 levels of treatment and 3 replications. Observations were made on yield, water content, ash content, starch content, crude fiber content, pH value, white degree, HCN content and organoleptic test. This study results that the drying time of the fruit has an effect on yield, water content, ash content, starch content, crude fiber, white degree and HCN, but does not affect the pH value. Based on organoleptic test results, the best is flour with a drying time of 10 hours using an oven temperature of 80oC with the lowest HCN content of 0.027 ppm.
Pengaruh Jumlah Bahan Dalam Tangki Penyuling Metode Uap dan Air Terhadap Rendemen Serta Mutu Minyak Sereh Wangi (Cymbopogon nardus L. Rendle) Muhammad Haikal Hirzi; Yurnalis; Inawaty Sidabalok
Jurnal Research Ilmu Pertanian Vol. 2 No. 1 (2022): Jurnal Research Ilmu Pertanian (Februari 2022)
Publisher : Fakultas Pertanian, Universitas Ekasakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31933/j5hmtf06

Abstract

This study aims to determine the effect of the amount of material in the distiller's tank on the yield and quality of citronella oil. The design used in this study was a completely randomized design (CRD) with 5 treatment levels and 3 replications. The results showed that the amount of material in the distiller's tank showed a very significant effect on yield, specific gravity, refractive index value, acid number and ester number, but had no significant effect on oil solubility in alcohol. The highest yield and the best quality of citronella oil were obtained from treatment A (amount of material in the distiller tank 40 kg) with yield (1.30 %), specific gravity (0.8955), Refractive Index (1.4565), acid number (2 ,17), ester number (52.57), solubility in alcohol 80% (1:1) and pale yellow color. Citronella oil produced from all treatments met the quality requirements set by SNI, except for the refractive index
Karakteristik Mutu Nugget Tempe Selama Penyimpanan dengan Edible Film Pati Talas dan Sari Kunyit (Curcuma domestica val.) Ariyanti, Kartika; Yurnalis; Rera Aga Salihat
Jurnal Research Ilmu Pertanian Vol. 2 No. 2 (2022): Jurnal Research Ilmu Pertanian (Agustus 2022)
Publisher : Fakultas Pertanian, Universitas Ekasakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31933/fa6pxk38

Abstract

The purpose of the study was to determine the effect of storage time on the quality of tempeh nuggets with edible film packaging, taro starch and turmeric extract, and to find out how long the storage of tempeh nuggets resulted in damage. This study used a simple Completely Randomized Design (CRD) with 5 treatment levels and 3 replications. Observational data were analyzed using ANOVA and further test of DNMRT at 5% significance level. The treatment in this study was the storage time of tempeh nuggets with edible film packaging for 3, 6, 9, 12 and 15 days. The results showed that storage time had a significantly different effect on water content, ash content, protein content and fat content of tempe nuggets with edible film packaging. Storage of tempeh nuggets with edible film packaging was able to last up to day 12 (treatment D) with 13.93% water content, 1.95% ash content, 14.28% protein content, 18.62% fat content and organoleptic test values ​​at The 12th day showed that the tempeh nuggets had begun to experience changes in taste and texture.
Karakteristik Fisikokimia Es Krim Susu Sapi Dan Santan Dengan Penambahan Rebung Betung (Dendrocalamus Asper) Nurwahidah; Yurnalis; Aga Salihat, Rera
Jurnal Research Ilmu Pertanian Vol. 4 No. 2 (2024): Jurnal Research Ilmu Pertanian (Agustus 2024)
Publisher : Fakultas Pertanian, Universitas Ekasakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31933/0mmbxk75

Abstract

Penelitian ini bertujuan untuk mengetahui karakteristik fisikokimia es krim dari susu sapi dan santan dengan penambahan bubur rebung betung dan mengetahui penambahan bubur rebung betung yang terbaik untuk pembuatan es krim yang disukai panelis. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 5 taraf perlakuan dan 3 kali ulangan. Data hasil pengamatan dianalisis menggunakan ANOVA dan uji lanjut DNMRT pada taraf signifikansi 1%. Perlakuan dalam penelitian ini adalah penambahan rebung bambu betung (A= 20%, B= 30%, C= 40%, D= 50%, E= 60%). Hasil penelitian menunjukkan bahwa penambahan bubur rebung betung berpengaruh sangat nyata terhadap kadar protein, kadar lemak, kadar serat kasar, total padatan, overrun, dan waktu pelelehan. Semua perlakuan memenuhi syarat mutu es krim yang ditetapkan oleh SNI 01-3713-1995 kecuali untuk parameter overrun. Es krim yang paling disukai adalah es krim dengan perlakuan B, dengan kadar protein 16,37%, kadar lemak 11,34%, kadar serat kasar 16,15%, total padatan 33,41%, overrun 12,20%, dan waktu meleleh 20,95 menit.
Co-Authors Aga Salihat, Rera Ariyanti, Kartika Asparizal Asrunita Eddwina Aidila Fitria Edwar Ali Inawaty sidabalok Leffy Hermalena Muhammad Haikal Hirzi Nasution, Mela Haris Nela Putriana Nurwahidah Rahmadhan, Dani Rera Aga Salihat Susandri SUSANTI