Article Per Year (5 Year)
p-Index From 2019 - 2024
3.837
P-Index
This Author published in this journals
All Journal Jurnal Online Mahasiswa (JOM) Bidang Pertanian Jurnal Ilmiah Teknologi Pertanian Agrotechno Jurnal Ilmiah Pertanian International Journal of Advance Tropical Food (IJATF) Sagu JURNAL AGROINDUSTRI HALAL Teknologi dan Industri Pertanian Indonesia
Raswen Efendi
Universitas Riau
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Engineering Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Medicine & Pharmacology Social Sciences

Published : 77 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 77 Documents
Search

 1   2   3   4   5 
MINUMAN INSTAN DARI EKSTRAK BUAH NANAS DAN EKSTRAK KULIT BUAH MANGGIS Jumiati, Jumiati; Raswen, Efendi; Fitriani, Shanti
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 6 (2019): Edisi 1 Januari s/d Juni 2019
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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

Abstract

Pineapple and mangosteen peel can be used as ingredients in making instant drinks. This research aims to get the best ratio of pineapple extract and mangosteen peel extract to instant drinks product, and measure the level of preference of panelists.Research method was Completely Randomized Designed which consisted of five treatments and each treatment was repeated three times. Treatments of pineapple and mangosteen were 100%, 90%, 10%, 80%, 20%, 70%, 30%, and 60%,40%. The data were statistically analyzed by the Duncan’s New Multiple Range Test (DNMRT) at 5% level. Results of analyzed showed that the ratio of pineapple extract and mangosteen extract significantly affected water content, ash content, pH, total sugar content, antioxidant activity, color, taste, and flavour. Based on this research, the best treatment was the product  consist of pineapple extract and mangosteen peel extract 90%; 10% which had moisture of 2,95%, ash content of 0,85%, pH of 5,86, total sugar content of 64,66%. Sensory assessment of instant drink by panelist showed that the drink had a yellow color, pineapple aroma. Keywords: Instant drink, pineapple extract, mangosteen feel extract.
`PENGARUH SUHU PENYIMPANAN TERHADAP SIFAT FISIKO KIMIA VARIETAS UMBI DAHLIA Rapidos, Rotua; Efendi, Raswen; Rossi, Evy
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 5, No 1 (2018): Wisuda April Tahun 2018
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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

Abstract

This research was aimed to get the influence storage temperature on physical chemical of red, white and yellow dahlia tubers varieties. This research was conducted experimentally used Completely Randomized Design with four treatments and four replicates on each variety. Data were analyzed by Analysis of variance test followed by Duncan's New Multiple Range Test at level 5%. Treatments of storage temperature in this research were P0 (control), P1 (4ºC), P2 (10ºC) and P3 (26ºC). Results of analysis showed that the storage temperature had a significant effect on water content, weight loss ash , reduce sugar, fiber and inulin content. The best treatment was P1 (4ºC) as for on  red dahlia tuber have water content 78.21%, weight loss 0.93%, reduce sugar 4.86%, fiber 6.06%, ash 1.09% and inulin 57.79%, on yellow dahlia tuber have water content 78.50%, weight loss 0.90%, reduce sugar 5.20%, fiber 6.68%, ash 1.57% and inulin 66.06%, and on white dahlia tuber, have water content 79.57%, weight loss of 0.97%, reduce sugar 5.75%, fiber 7.64%, ash 2.09% and inulin 78.37%. Keywords: Dahlia tubers, varieties, storage temperature. 
PENGARUH PENAMBAHAN PEKTIN TERHADAP MUTU SELAI JAGUNG MANIS (ZeaMays.L). Rianto, Rianto; Efendi, Raswen; Zalfiatr, Yelmirai
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 4, No 1 (2017): Wisuda Februari Tahun 2017
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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

Abstract

The purpose of this study was todetermine the effect of pection addition  on quality of sweet corn jam. This study uses a Completely Randomized Design (CRD) with 4 treatments and 4 replications. The treatment were jam without and with addition of pection 0,5%, 1%, and 1,5%, Data were statistically analyzed using analysis of varianca (ANOVA) and Duncan's New Multiple Range Test (DNMRT) at 5% level. The results showed that the addition of pectin significantly effected water content, ash content, total soluble solids and organoleptic assessment. The best treatment from this results was 0,5% pectionaddtion with water content of 31.74%, ash content of 0.71%, , total soluble solids 72.67 brix, crude fiber content of 0.66%, with description of jam from the best treatment was taste of sweet corn, flavorful sweet corn, yellow and overall assesment showed that the jam. Keywords: Jam, Pectin and Sweet Corn.
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.
SINTESIS BIODIESELDARI MINYAK JELANTAHMENGGUNAKAN KATALIS BASA HETEROGEN BERBAHAN DASAR CANGKANG TELUR AYAM Dalimunthe, Imam S.; Restuhadi, Fajar '; 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

Conducted research of biodiesel methyl ester of wastecooking oil and methanol with use of ash as a catalyst. This study was done to optimize the manufacture of biodiesel from used cooking oil. This study uses a completely randomized design with four treatments, T1 (Reaction tansesterifikasi 2 hours), T2 (transesterification reaction 3 hours), T3 (transesterification reaction 4 hours) and T4 (transesterification reaction 5 hours) with three replications. The data were analyzed using ANOVA, continued by DNMRT at 5% level. The results showed that the transesterification reaction time was significantly (P<0.05) influenced the acid number, total glycerol, viscosity, flash point and levels of methyl ester, but did not significantly affect (P>0.05) on the water content. The analysis has been carrried obtained the best treatment is T4 with the results said saponification (114,223 mg KOH/g), the acid value (0,495 mg KOH/g), total glycerol (0.137%), viscosity (3.376 cSt ), water content (0.002%), flash point (195.750°C) and the level of methyl ester (99.738%). Keywords: Biodiesel, waste cooking oil, catalyst transesterification reaction.
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

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

Abstract

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.
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.
PEMANFAATAN TEPUNG WORTEL DALAM PEMBUATAN BROWNIES PANGGANG Syaputri, Citra Dwi; Efendi, Raswen
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 7 (2020): Edisi 2 Juli s/d Desember 2020
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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

Abstract

The purpose of this research was to obtain the best formulation ratio of wheat flour and carrot flour based on nutritional value characteristics and sensory analysis in making of roasted brownies. The research used a completely randomized design (CRD) with 5 treatments and 3 replications, which followed by Duncan’s New Multiple Range Test (DNMRT) at level 5%.  The treatment of the research was the difference in the formulation ratio of wheat flour and carrot flour, included TW1 (90 : 10), TW2 (80 : 20), TW3 (70 : 30), TW4 (60 : 40) and TW5 (50 : 50).  The result showed that the ratio of use between wheat flour and carrot flour significantly affected all observational parameters both chemically and sensory, except colors and aromas which has no real effect.  Based on the result of this research, TW3 is chosen as the best treatment with 14,18% moisture content, 1,62% ash content, 5,86% protein content, 21,51% fat content, 56,83% carbohydrate content, 4,23% crude fiber content, 0,89 µg/g β-carotene content and is preferred hedonically with a description of very brown color, chocolate-scented, taste sweet, and rather smooth texture.Keywords: carrot flour, roasted brownies, brownies
APLIKASI EDIBLE COATING PATI SAGU DENGAN PENAMBAHAN EKSTRAK DAUN RANDU UNTUK MENINGKATKAN DAYA SIMPAN CABAI MERAH Serliana, Afri; Efendi, Raswen; Johan, Vonny Setiaries
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 7 (2020): Edisi 2 Juli s/d Desember 2020
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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

Abstract

This research aims to study the application of randu leaves extract in edible coating of sago starch in order to maintain quality of red chilies during storage.  This study used a Completely Randomized Design (CRD) with 5 treatments and 3 replications, so that 15 (fifteen) experimental units were obtained.  The treatments used include P1 (without the addition of randu leaves extract), P2 (1% addition of randu leaves extract), P3 (3% addition of randu leaves extract), P4 (5% addition of randu leaves extract), and P5 (7 % addition of randu leaves extract).  The data obtained were statistically analyzed using Anova and DNMRT at 5% level.  The results showed that the addition of randu leaves extract significantly affected weight loss, hardness, vitamin C, total dissolved solids, and total microbes of red chili during storage.  The best treatment of this research was P5 which showed on red chilies after 15 days of storage that had 39,30% weight loss, 10,63 kgf/cm2hardness, 13,52 mg/100g vitamin C, 1,383°Brix total dissolved solids, and after 9 days of storage is 5,66 log CFU/g total microbes. Keywords: Edible coating, red chilies,randu leaves extracts.s
AplikasiEdible Coatingdari Pati Ubi Jalar Putih pada BuahJambu Air Sutrisno, Eko; Efendi, Raswen; Johan, Vonny Setiaries
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 6 (2019): Edisi 2 Juli s/d Desember 2019
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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

Abstract

This study aimsto obtain the best starch concentration in the manufacture of edible coatings and the effect of edible coating on the quality and storage time of water apple. This research method used an experimental method, using a completely randomized design (CRD) consisting of six treatments and three replications to obtain 18 experimental units. The treatment in this study is P0 = 0% white sweet potato starch, P1= 1% white sweet potato starch, P2= 2% white sweet potato starch, P3= 3% white sweet potato starch, P4= 4% white sweet potato starch and P5= 5% white sweet potato starch. The parameters observed in edible coating were pH and viscosity, the parameters observed in water apple were weight loss, hardness, total dissolved solids and descriptive sensory tests of flavor, color and texture. Data were analyzed statistically using variance (ANOVA) and (DNMRT) at level 5%. The chosen treatment was at 5% white sweet potato starch concentration with a pH value 3,1 and a viscosity 37867,33 cP on the 12th day with weight loss 9.22%, hardness 1.6 kgf, total solids dissolved 1,669 οbrix. The results of sensory assessment have descriptions of scented water apple, a rather white color, and a rather hard texture. Keywords : Water apple, white sweet potato starch, edible coating. 
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