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Pemanfaatan Sekam Padi dan Kulit Batang Sagu terhadap Mutu Briket dengan Perekat Tapioka Yasa Rudin; Raswen Efendi; Yelmira Zalfiatri
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 8 (2021): Edisi 1 Januari s/d Juni 2021
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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Briquette is a biomass fuel. Biomass has the potential and benefits of being an alternative energy source to replace fossil fuels that exist today, biomass has an abundant stock or supply.The biomass used in this study was rice husk and sago steam bark. This study used a completely randomized design with a sample of four and four replications. The treatment was against the ratio of rice husk and sago bark 75:25, 50:50, 25:75, and 0: 100.). Data were statistically analyzed using anova andduncan’s new multiple range test (DNMRT) at 5% level. The results showed that the ratio of rice husk and bark significantly affected moisture, ash, density, rainfall density, fuel, and volatile material. The selected treatment in this researchrice husks and sago bark 25:75 with density of 0.500g/cm3, moisture content 5.913%, ash content 7.352%, evaporation content 2.582 %, carbon content can be used 84.152%, the heating value is 6604.630 cal/g, and the fuel power is 0.003 g/sec.  Keywords: Briquette, rice husk, sagosteam bark
Kombinasi Tepung Tapioka Dengan Pati Sagu Terhadap Mutu Bakso Jantung Pisang dan Ikan Patin Ariani, Dyah Ayu; Hamzah, Faizah; Efendi, Raswen
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 1, No 1 (2014): Wisuda Februari Tahun 2014
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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The objective of this research was to get the best combination flour formula in making  banana’s heart and fish meatball,  while in terms of the benefits of this research are expected to improve the utilization of sago palm as a source of local food. The method used in the research was Complete Randomized Design (CRD) with four replications of five treatments and treatment consists of TS1 (cassava flour 100 : sago starch 0), TS2 (cassava flour 75 : sago starch 25), TS3 (cassava flour 50 : sago starch 50), TS4 (cassava flour 25 : sago starch 75), TS5 (cassava flour 0 : sago starch 100).The result of the research shows that the combination cassava flour with sago starch significantly effect to the moisture content, ash content,   starch content,  taste, texture  and non significantly effect to the aroma, color, and overall. Based on the evaluation of organoleptic  hedonic test of color, aroma, taste, texture and overall, the panelist gives the evaluation from like to between quite like and quite dislike to the banana’s heart and fish sausage meatball. The best treatment  from the research was TS3. Keywords: Cassava Flour, Sago Starch, Meat Ball
Tingkat Penerimaan Panelis Terhadap Sifat Organoleptik Sabun Transparan Yang Diformulasi Dari Minyak Sawit Dengan Penambahan Pewarna dan Pewangi Suwito '; Raswen Efendi; Rahmayuni '
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 1, No 1 (2014): Wisuda Februari Tahun 2014
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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Transparent soap is produced by reaction between natrium or potassium with oil vegetarian or oil animals, transparent soap manufacturing in Indonesia have not optimals and still difficult to find in the market. Addition of colour and deodorant aim to to more upgrade esthetics and assess to sell of society. One of reason of election of the deodorant and colour because more interesting and impress by experience. Existence soap in the middle of society of vital importance in assessment by organoleptik, cause of assessment of organoleptik can improve, repair product , looking after quality and know level of panelist identification. Intention of this research is acceptance of panelist to nature of organoleptik of transparent soap which formulation between palm oil with addition of colourant and deodorant.   The studies were conducted with organoleptic test. This research used completely randomized design with six treatments and twenty replications. Data obtained were treated by the analysis of variance followed by duncan test. The test hedonik, addition colours and perfumes of transparent soap give real influence to colour and perfume, but give influence is not real to a lot of spume, tekstur, and assessment is overall. Colour which prefer that is red colour with trawberry perfume, perfume which prefer that is treatment blue colour green tea perfume.   Keyword: transparent soaps, colour soap, perfume soap, and vegetables oil soap.  
MUTU SIRUP BUAH PEDADA (Sonneratia Caseolaris) SELAMA PENYIMPANAN DENGAN PENAMBAHAN NATRIUM BENZOAT Denty Andriani; Raswen Efendi; Noviar Harun
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 3, No 1 (2016): Wisuda Februari 2016
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The purpose of this research is to get the best quality of fruit pedada’s syrup during storage with increasing the sodium benzoat. This research use the Complete Random Design (CDR) with 5 treatments of increaseing the sodium benzoat (0%, 0.05%. 0.10%. 0.15%. 0.20%) and each of them is repeated by three times. The parameter which is observed were the level of sedimentation, the content of sucrose, mold growth, pH, viskosity and organoleptic. The value of observation which is got analyzed with statistic. If F aritmatic is greater or equal with F table so done the next test by using Duncan test on 5% level. The results of this research shows that the increasingof sodium benzoat on fruit pedada’s syrup gave the significant effect to the number of pH, the viskosity , content of sucrose, sedimentation and mold growth organoleptic more decreased. From the results of research which have done, got the average values of sucrose’s content is 73.50 to 79.92, the degree of acidity  (pH) is 4.60 to 4.71, of sedimentation is 10.91 to 14.85, viskosity from 177,54 to 202,40 and on S3. S4, and S5 three’s no growth mold to the syrup which is peoduced during storage.   Keyword : Syrup, Fruit Pedada, Sodium Benzoat
PENERIMAAN PANELIS DAN ANALISIS USAHA ES KRIM SOYGHURTYANG MENGANDUNG Lactobacillus acidophilus TERENKAPSULASI Perdana, Mazhar; Efendi, Raswen; Yusri, Jumatri
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 2, No 2 (2015): Wisuda Oktober 2015
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The porpose of study was to determine the level of panelistsacceptance and analysis of business by ice cream soyghurt the encapsulated Lactobacillus acidophilus. The study began with the manufacture of encapsulated Lactobacillus acidophilus and proceed with the making of ice cream soyghurt then tested by comparing the reception panelists soyghurt encapsulation ice cream and yoghurt ice cream commercial. The result of T test analysis showed that soyghurtencapsulation ice cream and yoghurtice cream commercial significantly different (P<0.05) on the attributes of flavor, texture and color, while the smell and flavor attributes were not significantly different (P>0.05). Chi Squared results show that there is a difference between soyghurt encapsulation ice cream and yoghurtice cream commercial. The analysis of business shows the soyghurt encapsulationice cream able to compete with commercial yoghurt ice cream on the market. Keywords: Soyghurt, Yoghurt, Analysis ofbusiness and Acceptance panelists.
PEMANFAATAN TEPUNG KELAPA DALAM PEMBUATAN MI KERING Tarigan, Teddy Yohannes; Efendi, Raswen
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 2, No 2 (2015): Wisuda Oktober 2015
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The purpose of this research was to obtain the optimal formula of wheat flour and coconut flour on the dry noodle which meet the quality standart of dry noodle. The design used in this study were Completely Randomized Design with 4 treatments and 4 replications. The first treatment was S0 (wheat flour and coconut flour 100:0), the second treatment was S1 (ratio wheat flour and coconut flour 90:10), the third treatment was S2 (ratio wheat treatment and coconut flour 80:20), and the fourth treatment S3 ( ratio wheat flour and coconut flour 70:30). The data obtained was analyzed by statistic using Analysis of Variance (ANOVA) and then continue using Duncan’s New Multiple Range Test (DNMRT) at level 5%. The results of this research show that coconut flour significantly affected the moisture, protein and fiber contents, intactness, rehydration time, and sensory test. The best treatment was S1 (ratio wheat flour and coconut flour 90:10) which meet the dry noodle standart (SNI No. 01-2974-1996). Keywords: Dry noodle and coconut flour.
PEMANFAATAN BUAH PEDADA (Sonneratia caseolaris) DALAM PEMBUATAN SELAI Setiawan, Edi; Efendi, Raswen; Herawati, Netti
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 3, No 1 (2016): Wisuda Februari 2016
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Pedada fruit (Sonneratia caseolaris) is one of the complilers of mangrove forest to live along the muddy shore has low salinity and a basin gatherin fire flies. The purpose of this study were to obtain a concentration of sugar and fruit pedada maturity level to quality of jam product. This research used a completely randomized design (CRD) with combination treatment pedada fruit maturity level, percentage increase pedada fruit and the sugar with 6 treatment and 3 replication. From the result of this study showed that the number of maturity level, percentage increase pedada fruit and the sugar significant effect on moisture content, ash content, sucrose content, total acid content, total dissolved solids, descriptive assessment organoleptic and assessment of organoleptic hedonic basis overall. In this study, obtained the best treatment with the moisture content of 26.84%, ash content of 0.31%, sucrose content of 57.82%, total dissolved content of 66.26ºbrix, total acid content of 15.20%, with light green color, in order flavorful pedada, sweet taste and slightly soft texture.     Keyword : Jam, pedada fruit, maturity level, sugar composition.
PERBEDAAN CARA EKSTRAKSI JAHE DAN PENAMBAHAN GULA KELAPA TERHADAP MUTU SIRUP JAHE Sagala, Murdiono Abraham; Efendi, Raswen; ', Yusmarini
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 3, No 1 (2016): Wisuda Februari 2016
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This purpose of research is to find out the best grade of ginger syrup from the different methods of extraction and adding palm sugar. This experiment research used Rancangan Acak Lengkap (RAL) with six treatments as follows: P1 (ginger extract (using chopping extraction) and adding 65% palm sugar) P2 (ginger extract (using chopping extraction) and adding 70% palm sugar) P3 (ginger extract (using chopping extraction) and adding 75% palm sugar) P4 (ginger extract (using crushing extraction) and adding 65% palm sugar) P5 (ginger extract (using crushing extraction) and adding 70% palm sugar) P6 (ginger extract (using crushing extraction) and adding 75% palm sugar). The result of this research showed that the methods of ginger extraction and differentces palm sugar concentration influenced the sucrose level,descriptive tested (color, ginger aroma, and the sweetness), hedonic tested (aroma, taste, and as a whole) and there are no pH differences. Descriptive tested (ginger aroma and spiciness) and hedonic tested (color). P6 (ginger extract (using crushing extraction) and adding 75% palmsugar) produce a better syrup. This ginger syrup has 4,07 pH, 68,28 of sucrose level and descriptive tested color and hedonic tested liked by the panelist, the ginger aroma and the sweetness more dominant and contain IC50 up to 38,731μL.   Key words: syrup, palm sugar, ginger and extraction.
PENAMBAHAN SORBITOL SEBAGAI PLASTICIZER DALAM PEMBUATAN EDIBLE FILM PATI SUKUN Putra, Anugerah Dwi; Johan, Vonny Setiaries; Efendi, Raswen
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 4, No 2 (2017): Wisuda Oktober Tahun 2017
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Edible film is a thin layer of edible material placed on the surface of food products to provide a barrier for moisture, oxygen and solid transfer of the food. The main raw material in making edible film is breadfruit starch, chitosan as stabilizer and sorbitol as plasticizer. Theaimed of this research was to determine the effect sorbitol addition as a plasticizer to the quality of edible film and determine the proper concentration of sorbitol to produce an elastic and not fragile edible film. This research used a completely randomized design (CRD) with five treatments (without sorbitol, 0.4%, 0.8%, 1.2% and 1.6%) and four replications. The result showed that the best sorbitol concentration was S1 (0.4%) with thickness 0.21mm, The rate of water vapor transmission 462.11 g/m2/24 h, tensile strength 10.33 Mpa and elongation 5.29%.Keywords: edible film, sorbitol, plasticizer, breadfruit starch.
PENAMBAHAN INULIN UMBI DAHLIA PADA PEMBUATAN ES KRIM Dewi Pratiwi; Raswen Efendi; Evy Rossi
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 5 (2018): Edisi 2 Juli s/d Desember 2018
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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The objective of this research was to determine the effect of addition of dahlia tuber inulin on the physical, chemical, and sensory properties of ice cream. This study used a completely randomized design (CRD) with six treatments and three replications. The treatment in this study was the level of addition of inulin in ice cream. The levels of addition of inulin were E0 (without the addition of inulin dahlia tuber), E1 (addition of 1% inulin dahlia tuber), E2 (addition of 2% inulin dahlia tuber), E3 (addition of 3% inulin dahlia tuber), E4 (addition of 4% inulin dahlia tuber) and E5 (addition of 5% inulin dahlia tuber). The data obtained were analyzed statistically using analysis of variance (ANOVA). If F count is greater than or equal to F table then proceed with the DNMRT test at level 5%. The results of this study showed that the level of addition of dahlia tuber inulin in ice cream production had a significant effect (P<0.05) on overrun, melting time, crude fiber, and fat content.  This treatment also gave significantly different results (P<0.05) on a descriptive assessment of color, flavor, taste, and texture, as well as a hedonic assessment of the overall acceptance of ice cream. The best treatment for ice cream from this study was E4 with overrun 15.40%, melting time 11.04 minutes, fiber content 0.70%, fat content 5.72%, light brown color (score 3.47), mildly flavored milk (score 3.37), taste milk (score 3.63), and soft texture (score 3.63) and the overall assessment of ice cream favored by panelists (score 3.65).Keywords:inulin, dahlia tuber inulin, and ice cream.