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Perbedaan Konsentrasi Kitosan Terhadaptingkat Kesukaan dan Daya Simpan Tahu Manurung, Januari; Efendian, Raswen; ', Rahmayuni
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 1, No 1 (2014): Wisuda Februari Tahun 2014
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The purposeof this studyistodeterminethe exactconcentration ofchitosanonorganoleptic qualityandstorabilityknow. The research wasdoneexperimentallybyusingCompletely Randomized Design(CRD) nonfactorialconsistingof 4treatments and 4replications. Thetreatmentinthispeneletinis: K0=Withoutthe addition ofchitosanconcentration(0%), K1=Addition of1% chitosanconcentrationofstock solution, K2=Addition of2% chitosanconcentrationofstock solutionandK3=Addition of3% chitosanconcentrationofstock solution.The data obtainedwere statistically analyzedusinganalysisof variance(ANOVA), followed by Duncan's testNewMultiple RangeTest(DNMRT) atthe level of 5%. The best treatmentattheintensive searchwasoutwiththe addition of2% chitosanconcentrationwithpH, totalbacteria, protein content andassessmentrequirementsorganeleptikaccordancewithSNI01-3142-1998andcanextend the shelf life. Keyword :Chitosan, shelf life, Tofu
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
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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
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.
KARAKTERISTIK BAKSO JANTUNG PISANG DAN IKAN PATIN DENGAN METODE PENGEMASAN VAKUM DAN NON-VAKUM PADA SUHU DINGIN Hamdani, Reza Rizky; Harun, Noviar; Efendi, Raswen
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 4, No 2 (2017): Wisuda Oktober Tahun 2017
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The purpose of this research was to understand the method of packaging and cold storage and characteristic changes that occur in banana blossom and catfish meatballs during storage. This study used Factorial Randomized Design with 2 factor treatments, cold storage (±0oC, ±5oC, dan ±10oC) and packaging method (vacum and non-vacum) with 3 replications. The treatments in this research include T1M1 (vacuum method at ±0oC), T1M2 (non-vacuum method at ±0oC), T2M1 (vacuum method at ±5oC), T2M2 (non-vacuum method at ±5oC), T3M1 (vacuum method at ±10oC), T3M2 (non-vacuum method at ±10oC). The result of analysis showed that vacuum and non-vacuum method at cold storage was not significantly affect the water content, ash content, protein content, lipid content, total microbial and organoleptic assessment during storage of 2 days, 4 days, and 6 days. The best treatment combination was (T1M1) 6nd day with water content 74,06%, ash content 1,57%, protein content 12,73%, lipid content 4,46%, and total microbial 8,67 x 106  colony/ml.white, slightly slimy appearance, tyish Keywords: Catfish meatball, packaging method, cold storage
PEMANFAATAN BUAH PALA DAN BUAH LEMON DALAM PEMBUATAN MINUMAN BUBUK INSTAN Sinaga, Dian Felicia; Efendi, Raswen
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 6 (2019): Edisi 1 Januari s/d Juni 2019
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Instant drink is a processed food product in powder form, easily soluble in water, practical in its presentation, and has a large surface area. The purpose of this study was to obtain the right combination of fruit and lemon meat combinations so as to produce instant drinks that meet SNI 01-4320.1996 and get consumers. The treatment in this study is P1 = nutmeg extract: lemon fruit extract (90:10), P2 = nutmeg extract: lemon fruit extract (80:20), P2 = nutmeg extract:lemon extract (80:20), P3 = nutmeg extract: lemon fruit extract (70:30), and P4 = nutmeg bark extract: lemon fruit extract (60:40). The parameters observed were water, ash , total sugar, antioxidant activity test and sensory test of aroma, color, taste, texture and overall assessment. The data obtained were statistically tested using variance. If F count is greater or equal to F table, the analysis will continue with the DNMRT test at the level of 5%. The results of variance showed that variations in the addition of lemon extract had a significant effect on water, ash, total sugar , antioxidant and descriptive sensory assessments on color parameters, aroma fineness and overall hedonic taste. The best research results of instant powder in treatment P4 (60% nutmeg bark extract ratio: 40% lemon red extract) with a moisture  of 1.72%, ash 1.29%, sugar  33.67% antioxidant 111.84 ppm, has lemon flavour, tastes lemon, and has a smooth texture and is light brown to slightly yellow in color, and overall favored by panelists. Keywords :instant powder, nutmeg, lemons  
PEMBUATAN EDIBLE COATING DARI PATI BIJI DURIAN SEBAGAI PELAPIS BOLU KEMOJO Raharjo, Eko; Yusmarini, Yusmarini; Efendi, Raswen
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 5 (2018): Edisi 2 Juli s/d Desember 2018
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Compared to the content of other plants, durian seeds contain high starch. The high amylose and amylopectin components in durian seed starch are considered to be sufficiently pro- effective to be used as a base material in edible coating which can be consumed. The use of glycerol has a role as a plasticizer in improving the properties of good permeability as an edible layer. This study aims to know the best amount in the application of edible coating on kemojo cake. This study used a completely randomized design (RAL), consisting of 5 treatments in which each treatment performed 3 repetitions. The treatments in this study were AB0 (without immersion as control), AB1 (once immersion), AB2 (twice immersions), AB3 (thrice immersions), and AB4 (four times immersions). The results show that the pH edible coating is 5 and the viscosity is 6.07 cP. The best treatment was thrice times immersions (AB3) with water content of 35.71%, weight decreased 6.79%, and TBA 1.85 mg malonadehid / kg. Texture 3.13 (rather hard) and aroma 4.13 (rancid). Keywords: Cellulose, water hyacinth, glycerol, carrageenan.
Co-Authors ', Rahmayuni ', Rahmayuni ' ', Suparno ' Adi Darman Damanik AGUNG SURYADI PRATAMA PUTRA Ahmad &#039; Ibrahim Ahmad Dawardi Harahap Ahmad Reza Akhyar Ali Alamin Hidayat Ana &#039; Yudiandani Andesmar Andesmar Angga Pramana Anggita Yuni Bayu Nugroho Chairunnisa Saragih Denty Andriani Devinta Puspita Sari Dewi Fortuna Ayu Dewi Pratiwi Diyah Suriani Dyah Ayu Ariani Edi Setiawan Eko Herianto Eko Raharjo Eko Sutrisno, Eko Elsa Novitasari Evi Sribudiani Faizah &#039; Hamzah Faizah Hamzah Faizah Hamzah Fajar Restuhadi Febria Martina Sari Fikri &#039; Hamidi FIRMANSYAH, YUKI Fitri &#039; Afrianti Fitria Ulfah Apriani, Fitria Ulfah Gunawan Ardiansyah Hamdani, Reza Rizky Hamzah, Faizah ' Hamzah, Farida Hanum Imam S. Dalimunthe, Imam S. Ishak Alhafis Jaisman Putra Jamiatul Khairiyah Januari Manurung Juangga Joseph A. Marpaung Jumatri Yusri Jumiati Jumiati kartika, Nilda Lasma Simanjuntak Lutfi Habibah Marpaung, Juangga Joseph A. Mazhar Perdana, Mazhar MITA SAPUTRI Murdiono Abraham Sagala, Murdiono Abraham Nadya Nofaren Netti Herawati Netti Herawati Noviar &#039; Harun Noviar Harun Noviar Harun2 Novita Yanti Nuraisah &#039; Nurul Hadi PRATAMA PUTRA, AGUNG SURYADI Putra, Anugerah Dwi Rafi Leo Leo Rosi Rahmayuni &#039; Rahmayuni Rahmayuni Rahmayuni Rahmayuni, Rahmayuni Rapidos, Rotua Rendi Dwi Cahyo Restuhadi, Fajar ' Resty Rahayu Rianto Rianto Ricki Mustapa Rico Andyka Harahap Rika Andeska Robby Rahadian Romdatul Sholeha Rossi, Evy Rudianto &#039; Ryan Nathanael S, Ryan Nathanael Saddam Husein Hasibuan SAPUTRI, MITA Sari, Manja SARI, SELVI MUSTIKA SELVI MUSTIKA SARI Serliana, Afri Shanti Fitriani Sinaga, Dian Felicia Sise Heralita Suherni Safitri Rangkuti Suwito &#039; Syahrum Syahrum Syaputri, Citra Dwi Tanjung, Riski ' Teddy Yohannes Tarigan, Teddy Yohannes Vonny Setiaries Vonny Setiaries Johan Yasa Rudin Yelmira Zalfiatri Yosua Sihotang YUKI FIRMANSYAH Yusmarini Yusmarini Zainal Arifin Zalfiatr, Yelmirai Zulhamdi Sumitro