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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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PEMANFAATAN KULIT MANGGIS DAN RUMPUT LAUT DALAM PEMBUATAN PERMEN JELLY Alamin Hidayat; Vonny Setiaries Johan; Raswen Efendi
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 4, No 1 (2017): Wisuda Februari Tahun 2017
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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The aims of this study to get the best ratio of mangosteen peel and seaweed to produce jelly candies with good quality. This study was held experimentally using CRD (Complete Randomized Design) of five treatments and three replications. The treatment were JKR1 (ratio mangosteen peel and seaweed  2 : 1), JKR2 (ratio mangosteen peel and seaweed 3 : 2), JKR3 (ratio mangosteen peel and seaweed 1 : 1), JKR4 (ratio mangosteen peel and seaweed 2 : 3) and JKR5 (ratio mangosteen peel and seaweed 1 : 2). Data were analized by ANOVA and DNMRT at the level of 5%. The result showed that there was significant influence (P<0,05) of ratio mangosteen peel and seaweed in ash content, crude fiber content, reducing sugar content and organoleptic test, but no significant influence (P>0,05) in moisture content. The ratio of mangosteen peel and seaweed in the treatment JKR3 (mangosteen peel and seaweed ratio 1:1) was best treated with a moisture content 26.51%, ash content 0.75%, crude fiber content 2.22%, reducing sugar content 9.45%, antioxidant content 21.06 µg/ml. The result of sensory analysis of JKR3 were a little bit reddish purple colour, very sweetness taste, the texture was springy and overall assesment of jelly candy was preferred by the panelists. Keywords: Mangosteen peel, seaweed, jelly candy 
PEMANFAATAN EKSTRAK JAHE MERAH(Zingiber officinale var. Rubrum) DAN KULIT NANAS(Ananas comosus L. Mer) DALAM PEMBUATAN BUBUK INSTAN Ahmad Dawardi Harahap; Raswen &#039; Efendi; Noviar &#039; Harun
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 3, No 2 (2016): Wisuda Oktober Tahun 2016
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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The research purposes was to evaluate of the quality and antioxidant of the instant powder of red ginger with the addition of skin pineapples extracts. The method used in this research was a Complete Random Design with 4 treatments and 4 replications. The treatments were P1 (90 mlred ginger extracts : 10 mlskin pineapples extracts), P2 (80 mlred ginger extracts : 20 mlskin pineapples extracts), P3 (70 mlred ginger extracts : 30 mlskin pineapples extracts), P4 (60 mlred ginger extracts : 40 mlskin pineapples extracts). The results show that the usage red ginger and skin pineapples extracts significantly influenced the total sugar content,antioxidant, descriptive value of aroma and taste of instant powder, but did not affect the moisture and ash contents, color, and texture of instant powder. The best treatment was P4 (60% red ginger extracts : 40%  skin pineapples extracts)with total sugar content of 61,29%, ash content 1,44%, moisture content 1,68% and antioxidant 33,701ppm. For the quality attributes like color, flavor, taste, texture, and overall assessment with descriptive color whitey-brown, flavorfull pineapple, taste pineapple and texture rather smooth and comply with quality standards instan powder, base on the parameters of  mouisture content, ash content and total sugar content. Keyword :Instant powder, quality, skin pineapples extracts, red ginger.
Suhu Penyangraian Terhadap Sifat Fisikokimia Biji KopiRobustaKayu Aro KerinciProvinsiJambi Roasting Temperature on Physicochemical Properties of Kayu AroKerinci Robusta Coffee Beans Jambi Province Yosua Sihotang; Noviar Harun; Raswen Efendi
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 8 (2021): Edisi 2 Juli s/d Desember 2021
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Roasting is the process of forming the distinctive aroma and taste of coffee from coffee beans carried out using high temperatures. Currently there is little literature on how to properly roast coffee products to produce quality roasted coffee. This research was conducted to determine the effect of roasting temperature on changes in the physicochemical properties of robusta coffee. The research design used was a completely randomized design (CRD) with roasting temperature treatments consisting of 190 °C, 200 °C, 210 °C, 220 °C, 230 °C, and 240 °C. Baking is 10 minutes. The results showed that the roasting temperature treatment affected the moisture content, ash content, acidity, caffeine content, aroma (hedonic), and color of robusta coffee. The temperature chosen for roasting 190 °C with a roasting time of 10 minutes is the best treatment to produce the best physicochemical properties, namely with water content of 2.35%, ash content of 4.01%, degree of acidity (pH) 5.16, caffeine content of 1 , 13%, aroma score 3.90, color index L 26.64.Keywords: robusta coffee, roasting, roasting temperature  
PEMAFAATAN PATI SAGU DAN TEPUNG KELAPA DALAM PEMBUATAN KUE BANGKIT Fitri &#039; Afrianti; Raswen &#039; Efendi; Yusmarini &#039; &#039;
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 3, No 2 (2016): Wisuda Oktober Tahun 2016
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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Kue Bangkit (tapioca cookies) is a typical Malay traditional cookie. They are generally made using the basic tapioca ingredients similar to sago starch. The Making of tapioca cookies uses the basic materials of sago starch and coconut flour. This study aims to discover the effect of the use of sago starch and coconut flour on the quality of tapioca cookies and to set the best formulation. The study uses a completely randomized design (CRD) with five treatments and four repetitions. The data were processed using Annova test with which  if any influence is found then DNMRT test is taken at 5% level. The treatment of formulation applied on tapioca cookies SK1: Sago starch 90% with coconut flour 10%, SK2: sago starch 80% with coconut flour 20%, SK3: sago starch 70% with coconut flour 30%, SK4: sago starch 60% with coconut flour 40%, SK5: sago starch 50% with coconut flour 50%. The results showed that the addition of sago starch and coconut flour has significant effect (P <0.05) on water content, protein content of organoleptic testing, texture, flavors, aroma and hedonic. But it has no significant effect (P> 0.05) on ash content. Thus, it can be concluded that the best quality of tapioca cookiesis obtained from the formulations of 70% sago starch and 30% coconut flour (SK2), which have met the standard of cookies in Indonesia SNI (01-2973-1992).  Keyword : Sago starch , coconut flour, cookies.
MINUMAN INSTAN DARI RIMPANG BANGLE (Zingiber cassumunar Roxb.) DENGAN PENAMBAHAN KULIT KAYU MANIS (Cinnamomum burmanii Zulhamdi Sumitro; Noviar Harun; Raswen Efendi
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 5 (2018): Edisi 2 Juli s/d Desember 2018
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Bangle rhizome plant is a medicinal plant that is often used as medicinal drugs because it contains flavonoid compounds. The purpose of this research is to get the right ratio between bangle rhizome and cinnamon bark so as to produce instant drink with good quality.This experiment was conducted experimentally using Completely Randomized Design (RAL) with 4 treatments and 4 replications and followed by Duncan's New Multiple Range Test (DNMRT) test at 5%. The treatments were BK1 (90:10), BK2 (80:20), BK3 (70:30), and BK4 (60:40). The results of the study, treatment of BK4 is the best treatment is the best treatment including 1,71% moisture content, ash content of 1,37%, total sugar content 44,28, antioxidant levels 97.89 ppm, and sensory assessment is relatively preferable, especially in the aroma and taste. Keywords: Instant Drinks, Rhizome Bangle, Cinnamon Bark 
Pemanfaatan Tepung Biji Nangka dan Tepung Ampas Kelapa sebagai Bahan Pensubstitusi Terigu dalam Pembuatan Roti Manis Rika Andeska; Yusmarini Yusmarini; Raswen Efendi
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 5 (2018): Edisi 2 Juli s/d Desember 2018
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The research aimed to know the best of substitute ratio of jackfruit seed powder and coconut dregspowder of wheat flour for the best quality of sweet bread. Research method used completely randomized designed which consisted of six treatments and each treatment wasrepeated three times. Treatments of jackfruit seed powder and coconut dregs powder of wheat flour were TBA0 (100% wheat flour), TBA1 (70% of wheat flour, 30% of jackfruit seed powder and 0% coconut dregs powder), TBA2 (70% of flour, 27,5% jackfruit seed powder and 2,5% coconut dregs powder), TBA3 (70% of wheat flour, 25% jackfruit seed powder and 5% coconut dregs powder),  TBA4 (70% of wheat flour, 22,5% jackfruit seed powder and 7,5% coconut dregs powder) and TBA5 (70% of wheat flour, 20% jackfruit seed powder and 10% coconut dregs powder). Data were statistically analyzed by analysis of variance (ANOVA) and proceeded with duncan’s new multiple range test (DNMRT) at 5% level. The results showed that the sweet bread chosen treatment is TBA2with moisture content of 29.28%, ash content of 2.52%, fat content of 10.29%, protein content of 7.48%, crude fiber 1.68% and has slightly flavor, distinctive aroma of coconut, the more soft crust texture, the more soft crumb texture, brownish-yellow crust color, yellowish-white crumbs color and favored overall by panelists.Keywords: Jackfruit seed powder, coconut dregs powder, sweet bread.
PEMANFAATAN BIJI ALPUKAT (Persea americana Mill.) UNTUK PEMBUATAN EDIBLE FILM Ana &#039; Yudiandani; Raswen &#039; Efendi; Ahmad &#039; Ibrahim
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 3, No 2 (2016): Wisuda Oktober Tahun 2016
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Avocado seed was found to have high starchs of content and yet it has not been optimally utilized. Therefore this research was aimed to utilized the starchs of avocado seed as material of edible film and to get the best formulations of addition of starchs avocado seed. This research was conducted experimentaly by used Complete Randomized Design (CRD) with five treatmens and three replications which followed by Duncan’s New Multiple Range Test (DNMRT) at level 5%. The treatmens in this research include P1 (1,5 g starch avocado seed), P2 (2,0 g starch avocado seed), P3 (2,5 g starch avocado seed), P4 (3,0 g starch avocado seed) and P5 (3,5 g starch avocado seed). The results of variance analysis showed that addition of concentrations starchs avocado seed gave significantly affect on thickness, solubility, water uptake and water transfer edible film. The best formulations was obtained on the edible film with addition of starch avocado seed 3,5% which has thickness of 0,1053 mm, solubility of 22,31%, water uptake of 64,93%  and water transfer of 0,0402 g/hour.   Keywords: edible film, starch avocado seed
PEMANFAATAN TEPUNG BIJI NANGKA DAN TEPUNG JAGUNG DALAM PEMBUATAN FLAKES Nurul Hadi; Yusmarini Yusmarini; Raswen Efendi
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 4, No 2 (2017): Wisuda Oktober Tahun 2017
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Flakes was one of the breakfast cereal products favored by the public, because it practical in presentation and  high nutrient content. The content of jackfruit seed flour such as carbohydrates and protein which was high enough, so it could be combined with added corn flour as a source of fat and fiber. The purpose of those research was to obtain the best ratio between the jackfruit seed flour and corn flour  towards quality of flakes. This research was conducted experimentally using a Completely Randomized Design (CRD) with 5 treatments and 3 replications.  The treatment performed were BJ0 (jackfruit seed flour 100%), BJ1 (jackfruit seed flour 90% : corn flour 10%), BJ2 (jackfruit seed flour 80% : corn flour 20%), BJ3 (jackfruit seed flour 70% : corn flour 30%), and BJ4 (jackfruit seed flour 60% : corn flour 40%). The results of chemical analysis and sensory then selected the best treatment was the treatment BJ4 (jackfruit seed flour 60% : corn flour 40%) with moisture 4.17%, ash 2.96%, fat 2.12%, protein 9.26%, carbohydrate 81.48%, and crude fiber 3.19%. Overall to result of sensory test preferred by the panelists with descriptions of pale yellow color, flavorful corn, corn taste, crunchy texture without the added of  milk, and rather than soft texture with the added of milk. Keywords: Flakes, jackfruit seed flour, corn flour.
Tingkat Penerimaan Panelis Terhadap Sifat Organoleptik Sabun Transparan Yang Diformulasi Dari Minyak Sawit Dengan Penambahan Pewarna dan Pewangi Suwito &#039;; Raswen Efendi; Rahmayuni &#039;
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 1, No 1 (2014): Wisuda Februari Tahun 2014
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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.  
PEMANFAATAN EKSTRAK WORTEL DAN JAHE MERAH DALAM PEMBUATAN MINUMAN BUBUK INSTAN Sise Heralita; Raswen Efendi; Noviar Harun
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 6 (2019): Edisi 1 Januari s/d Juni 2019
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The purpose of this study was to determine the best ratio between carrot extract and red ginger to making instant powder drinking. This study used a Completely Randomized Design (CRD) with 4 treatments and 4 replications. The treatment used for carrot extract and red ginger extract is P1 = (80% : 20%), P2 = (70% : 30%), P3 = (60% : 40%), P4 = (50% : 50%). The data obtained were analyzed statistically using ANOVA and DNMRT at the level of 5%. The results showed that the ratio of carrot extract and red ginger extract had a significant effect on water content, ash content, sensory assessment descriptively (color, aroma, and taste) and hedonic (overall assessment) but were not significantly different from antioxidant activity. The selected instant powder extract of carrot extract and red ginger extract according to chemical analysis and descriptive and hedonic sensory assessment was treatment P4 (50% carrot extract: 50% red ginger extract). This selected treatment produced instant powder of carrot extract and red ginger extract which had moisture content of 2,50%, ash content of 1,47% and antioxidant activity of 0,24 ppm. Descriptive sensory assessment is brownish orange, ginger flavored and ginger flavored. An overall assessment of instant powder of carrot extract and red ginger extract was favored by panelist. 
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