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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

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ASAP CAIR DARI SABUT KELAPA MUDA SEBAGAI BAHAN PENGGUMPAL TAHU Sari, Manja; Efendi, Raswen; Restuhadi, Fajar
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 6 (2019): Edisi 2 Juli s/d Desember 2019
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This research aimed to study the characteristic of tofu produced by using young coconut shell liquid smoke as coagulant. This research was experimentally conducted with four treatments dan four replications. The treatment used in this study were AC0 (3% acetic acid), AC1 (1% liquid smoke + 2% acetic acid), AC2 (2% liquid smoke + 1% acetic acid), and AC3 (3% liquid smoke). The results showed that using of young coconut shell liquid smoke as coagulant of tofu significantly affected yield, number of bacteria, ash contents, water contents, protein contents, descriptive sensory test of colour, aroma, and texture, hedonic test of colour and aroma, and hedonic overall test. The selected treatment in this study was AC1 (1% liquid smoke + 2% acetic acid). The tofu had 163.90%yield, 5.4pH, 81.79%water content, 0.15% ash content, 14.30%protein content, and 5.8x105cfu.ml-1 number of bacteria. Sensory characteristic of tofu was white colour, tofu’s characteristical flavor and rather soft texture. Based on hedonic test of colour, aroma, texture, and overall test, the panelists like the tofu. Keywords: tofu, coagulant, liquid smoke, young coconut shell  
PEMBUATAN NUGGET IKAN KEMBUNG DENGAN PENAMBAHAN BAYAM MERAH kartika, Nilda; Efendi, Raswen; Rossi, Evy
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 8 (2021): Edisi 2 Juli s/d Desember 2021
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The purpose of this study was to obtain the best ratio of mackerel and red spinach in making nugget.  The research method used a completely randomized design with five treatments and three replications.  The treatments in the study consisted of IB1 = mackerel : red spinach (90:10), IB2 = mackerel : red spinach (85:15), IB3 = mackerel : red spinach (80:20), IB4 = mackerel : red spinach (75:25), IB5 = mackerel : red spinach (70:30).  The data obtained were analyzed statistically using analysis of variance and continued with the Duncan’s New Multiple Range Test (DNMRT) at the 5% level.  The results showed that the ratio of mackerel and red spinach meat significantly affected moisture content, ash content, fat content, protein content, fiber content, descriptive and hedonic sensory assessment on the attributes of color, aroma, chewiness, taste, and overall assessment.  Based on this research, the best treatment is IB2 = mackerel : red spinach (85:15) with a moisture content of 45.04%, an ash content of 0.76%, a fat content of 4.31%, a protein content of 12.43%, a crude fiber content 0.31%, and antioxidants 1.506.13 ppm.  Based on sensory observations the panelists generally preferred hedonic with a description of a grayish brown color, fish scented, slightly chewy, slightly fishy taste and slightly spinach taste.Keywords: nugget, mackerel, red spinach.
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
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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.
PENAMBAHAN SARI JERUK NIPIS (Citrus aurantifolia) TERHADAP MUTU SIRUP BUAH KUNDUR (Benincasahispida) Fikri ' Hamidi; Raswen ' Efendi; Faizah ' Hamzah
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 3, No 2 (2016): Wisuda Oktober Tahun 2016
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The purpose of this research was to obtain the best ratio of bligo extracts and lime extracts in the manufacturing of syrup. This research used Complete Randomized Design (CRD) with four treatments and four replication which followed by Duncan’s New Multiple Range Test (DNMRT) at level 5%. The treatments in this research included KD0 (ratio of bligo extracts and lime extracts 100 : 0), KD1 (bligo extracts and lime extracts 95 : 5), KD2 (ratio bligo extracts and lime extracts 90 : 10), KD3 (bligo extracts and lime extracts 85 : 15). The result showed that the ratio of bligo extracts and lime extracts significantly affected pH, sucrose, viscosity, total dissolved and sensory value (colour, flavour , taste and overall acceptability) but are did not significant affected the sensory value viscosity. The best treatment was KD3 (bligo extracts and lime extracts 85 : 15) with pH 3,96, sucrose 65%, viscosity 295,82cP, total dissolved 70,63 obrix and sensory scores of  KD3 are 2,47 (colour), 2,37 (flavour), 1,87 (taste), and comprehersive score (3,80).   Keywords: Syrup, bligo and lime.
KARAKTERISTIK BRIKET ARANG SERPIHAN KAYU DENGAN PENAMBAHAN ARANG TEMPURUNG BIJI KARET Jaisman Putra; Raswen Efendi; Faizah Hamzah
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 4, No 1 (2017): Wisuda Februari Tahun 2017
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          The purpose of this study was to determine the characteristics of charcoal briqutte charcoal mixture of wood chips with charcoal rubber seed No- quality according to SNI 01-6235-2000. Research using completely randomized design (CRD) with charcoal treatment comparison wood chips and coconut shell charcoal rubber seed (K0 = 100%: 0%); (K1 = 90%: 10%); (K2 = 80%: 20%); (K3 = 70%: 30%); (K4 = 60%: 40%); (K5 = 50%: 50%). The results showed that variations in mix charcoal wood chips and coconut shell charcoal rubber seeds significantly affect the density,press charcoal briquettes, moisture content, levels of substance evaporates, ash content, bound carbon content and calorific value briquettes. The result showed that the best treatment in treatment K5 namely charcoal briquettes are made with 50% charcoal wood chips and 50% charcoal rubber seed with higher levels of density 0,901 g/cm3, firmness press of 0,466 kg/cm2, the water content of 2,86%, levels of substance evaporates 36,04%, ash content 5,11%, bound carbon content 58,84%, calorific value of 5492,438 cal/g. Keywords: charcoal briquettes, wood chips, rubber seed shell
PEMANFAATAN PATI KULIT SINGKONG SEBAGAI EDIBLE COATING PADA BUAH JAMBU AIR Diyah Suriani; Fajar Restuhadi; Raswen Efendi
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 7 (2020): Edisi 2 Juli s/d Desember 2020
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This study is aimed to obtain the shelf-life preservation of watery rose apple coated by an edible coating from cassava-peel starch. This research method used an experimental method using a completely randomized design (CRD) consisting of four treatments and four replications in order to obtain 16 experimental units. The treatments in this study were P0 = storage of watery rose apple for 0 days, P1 = storage of watery rose apple for 5 days, P2 = storage of watery rose apple for 10 days, and P3 = storage of watery rose apple for 15 days. The parameters observed in the edible coating were weight loss, vitamin C content, descriptive sensory tests, color and physical hardness.  Data were analyzed statistically using variance (ANOVA) and followed by Duncan’s New Multiple Range Test(DNMRT) at level 5% level.  The selected treatment chosen was watery rose apple in treatment P2 with a weight loss of 3,46%, and vitamin C content of 1,00 mg/100 g,while descriptively have a score of 3,63 (red), hardness with a score of 2.97 (slightly hard).  Based on the regression analysis, physical hardness of watery rose apple could be maintained for up to 8,11 days of storage. Keywords: Watery rose apple, cassava peel starch, edible coating, shelf-life
PEMANFAATAN BUAH NAGA MERAH DAN KELOPAK ROSELLA DALAM PEMBUATAN VELVA Adi Darman Damanik; Raswen Efendi; Vonny Setiaries
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 5 (2018): Edisi 2 Juli s/d Desember 2018
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The purpose of this research was to getthe best combination of dragon fruit combined with rosella petals. This research used a Completely Randomized Design (CRD) with five treatments and three replication andfollowed by Duncan’s New Multiple Range Test (DMNRT) at level of 5%. The treatmentswere NR1 (the ratio dragon fruit : rosella petals 3:1) , NR2 (the ratio dragon fruit: rosella petals 2: 1), NR3 (the ratio dragon fruit: rosella petals 1: 1), NR4 (the ratio dragon fruit: rosella petals 1: 2), and NR5 (the ratio dragon fruit: rosella petals    (1: 3). The results showed that the ratio of dragon fruit and rosella petalsin making velva significantly affected to degrees of overrun, pH, melting time, fibers content, and sensory assessment includes of the colour, flavor, taste, and texture  the velva producted. The best treatment of making velva was NR1(the ratio of dragon fruit: rosella petals 3: 1) which had fiber content 1.63%, overrun velva 22.56%, melting range time 16.62 minutes, pH 5.14, antioxidant 137.71 ppm. The treatment NR1 haspurple color  (4,64), dragon fruit flavor (3,80), dragon fruit taste(4,04), soft texture (2,92), and overall liked by panelist (2,58). Keywords: velva, fruit dragon, petals rosella 
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
KANDUNGAN MINERAL (Fe, Ca DAN P) KUKIS SUKUN DENGAN RASIO TEPUNG TEMPE DAN TEPUNGA UDANG REBON Romdatul Sholeha; Netti Herawati; Raswen Efendi
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 2, No 1 (2015): Wisuda February 2015
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The aim of this study was to obtain the best formula of breadfruit cookies formulation that meet quality standart of cookies (SNI 01-2973-1992) especially mineral contents. This research used a Completely Randomized Design (CRD) with four treathments and four replications. The treatments on this study wereKP 1(small shrimp flour 1%, tempeh flour 20%), KP2 (small shrimp flour 6%, tempeh flour 15%), KP3 (small shrimp flour 11%, tempeh flour 10%), and KP4(small shrimp flour 16%, tempeh flour 5%). The results were analyzed statistically by Analysis of Variance (Anova) and further tested with DNMRT at level of 5%. The results show that the treatments significantly different ash but not significantly in iron. The best treatment on this research was KP1 with ash 1,87% and iron 0,10%. There are 4 mg iron in one cookie. Key Words :Cookies, breadfruit, tempeh flour, small shrimp flour, mineral, iron
Kombinasi Jamur Tiram Putih (Pleurotus Ostreatus) Dengan Ikan Patin Dalam Pembuatan Bakso Ikan Nuraisah '; Raswen Efendi; Evy Rossi
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 1, No 1 (2014): Wisuda Februari Tahun 2014
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The study aimed to obtain the proper formulation in the manufacture of white oyster mushroom meatballs. The research was carried out experimentally using completely randomized design (CRD) with five treatments, namely : JP1 (95% White Oyster Mushroom : 5% Catfish), JP2 (90% White Oyster Mushrooms : 10% Catfish), JP3 (85% White Oyster Mushroom : 15% catfish), JP4 (80% White Oyster mushrooms : 20% catfish), JP5 (75% White Oyster mushrooms : 25% catfish). The results showed that the combination of oyster mushroom with catfish significantly effect on the moisture content, ash content, fat content, flavor and texture, on organoleptic but did not significantly affect the color, flavor and overall acceptance. The best combination was JP4 (80% White Oyster Mushroom : Catfish 20%) which content 75,61% water, 2,01% ash, 0.65% fat, grayish white color, the aroma of fish,distinctive flavor fish balls, chewy texture and overall assessment by panelists preferred meatballs Keywords:Meatballs, WhiteOyster Mushrooms and Catfish
Co-Authors ', Rahmayuni ', Rahmayuni ' ', Suparno ' Adi Darman Damanik AGUNG SURYADI PRATAMA PUTRA Ahmad ' Ibrahim Ahmad Dawardi Harahap Ahmad Reza Akhyar Ali Alamin Hidayat Ana ' 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 ' Hamzah Faizah Hamzah Faizah Hamzah Fajar Restuhadi Febria Martina Sari Fikri ' Hamidi FIRMANSYAH, YUKI Fitri ' 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 ' Harun Noviar Harun Noviar Harun2 Novita Yanti Nuraisah ' Nurul Hadi PRATAMA PUTRA, AGUNG SURYADI Putra, Anugerah Dwi Rafi Leo Leo Rosi Rahmayuni ' 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 ' 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 ' 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