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All Journal Agroland : Jurnal Ilmu-Ilmu Pertanian AGRISAINS AGROTEKBIS Agrointek REKAYASA agriTECH AGROLAND: The Agricultural Sciences Journal Jurnal Pengolahan Pangan Abditani : Jurnal Pengabdian Masyarakat Buletin Palma
Syahraeni Kadir
Program Studi Agroteknologi, Universitas Tadulako, Palu, Jl. Soekarno Hatta Km. 9 Palu, Sulawesi Tengah, 94118
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT Electrical & Electronics Engineering Engineering Physics

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KARAKTERISTIK KIMIA DAN ORGANOLEPTIK DAGING BUAH SRIKAYA (Annona squamosa L.) PADA BERBAGAI SUHU PEMANASAN PULP Listiorini, Erna; Kadir, Syahraeni; R., Rostiati
AGROTEKBIS Vol 2, No 6 (2014)
Publisher : AGROTEKBIS

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Abstract

Penelitian ini bertujuan untuk mengetahui karakteristik kimia dan organoleptik daging buah  srikaya pada berbagai suhu pemanasan pulp dan untuk mendapatkan suhu pemanasan tertentu yang memberikan karakteristik kimia dan organoleptik terbaik pada pulp srikaya. Penelitian ini dilaksanakan pada bulan September sampai dengan November 2013, bertempat di Laboratorium Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Tadulako Palu. Menggunakan rancangan acak lengkap untuk analisis kimia dengan 4 taraf perlakuan  suhu pemanasan yaitu, tanpa pemanasan, 50oC, 60oC dan 70oC. Sedangkan untuk uji organoleptik menggunakan rancangan acak kelompok di mana pengelompokkan didasarkan pada masing-masing panelis, jumlah panelis yang dilibatkan sebanyak 15 orang.  Hasil penelitian menunjukkan bahwa peningkatan suhu pemanasan hingga 70oC menyebabkan penurunan terhadap mutu kimia antara lain kadar air, kadar serat dan vitamin C namun cenderung meningkatkan kadar gula reduksi. Selanjutnya pada mutu organoleptik, suhu pemanasan hanya berpengaruh terhadap uji warna. Suhu pemanasan 50oC memberikan pengaruh terbaik terhadap karakteristik kimia dan organoleptik buah srikaya.
KARAKTERISTIK FISIK KIMIA DAN ORGANOLEPTIK DODOL KERING SARI BUAH SRIKAYA DARI BERBAGAI KONSENTRASI CARBOXYMETHYLCELLULOSA Pratiwi Karman, Syahraeni Kadir, Gatot Siswo Hutomo, Ririn
AGROTEKBIS Vol 4, No 2 (2016)
Publisher : AGROTEKBIS

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This study aims to determine the effect of various concentration of CMC of physical characteristics, chemical and organoleptic of dodol dried fruit made from sugar apple and to obtain an optimal CMC concetration on physical characteristics, chemical and organoleptic of the product by preference of panelists. This research was conducted at the Laboratory of Agricultural Technology, Faculty of Agriculture, Tadulako University, Palu on February to April 2015.  This study used a CRD (completely randomized design) for quality analysis of physical and chemical treatment which consists of 4 levels, namely the concentration of CMC 1% 2% 3% and 4%.  As for the test organoleptic properties using a Randomized Block Design (RBD).  The  result showed that the consentration of CMC did not affect the oil holding capasity, water content, and total fiber, while the solubility analysis, the water holding capasity and vitamin C showed that the concentration of CMC significantly affect the texture, color, and flavor.  Based on the analisys concluded that the higher the connsentration of CMC, the higher the quality of the product particularly the preference level of the flavor and color.
KAPASITAS ANTIOKSIDAN SUPLEMEN PADA BERBAGAI BERAT EKSTRAK BUBUK POD HUSK KAKAO Partayasa, I nyoman; Kadir, Syahraeni; Rahim, Abdul
AGROTEKBIS Vol 5, No 1 (2017)
Publisher : AGROTEKBIS

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The purpose of this study was to determine the best ratio of powdered cocoa pod husk for bio-capsule production and to determine damage of polyphenol powder and antioxidant after encapsulation ofcocoa pod husk. In this study, absolute ethanol solvent as a polar solvent was used to extract polyphenol compounds.  A Completely Randommized design with treatments of four different wieghts of cacao pod husk were used i.e. 20g, 25g, 30g and 35 g.  The highest capacity of antioxidant and supplement was shown by the 20 g cocoa pod husk treatment containing 11803.56 mg ascorbat, 83.15 g total phenol ase gallat.  This results indicate that the total phenol of the cacao pod husk decrease by 77.40% along with lowering antioxidant capacity by 18.66%.  Decreased level of the total phenol and antioxidant capacity is due to damage occuring during concenrating and drying proceses of the supplement materials. Keywords: Cocoa pod husk, Exraction and Supplements.
MUTU FISIK, KIMIA DAN ORGANOLEPTIK BUAH TOMAT (Lycopersicum esculentum Mill.) HASIL PELAPISAN BERBAGAI JENIS PATI SELAMA PENYIMPANAN Abdi, Yudha Alimba; Rostiati, Rostiati; Kadir, Syahraeni
AGROTEKBIS Vol 5, No 5 (2017)
Publisher : AGROTEKBIS

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This study aims to determine the quality of the physical, chemical and organoleptic tomatoes coating results of various types of starch during storage. The research location is in Laboratories of Agroindustry, Faculty of Agriculture, University Tadulako, Palu, and it conducted from March to April 2016. The research method used was a completely randomized design (CRD), which consists of 6 treatment types of starch ie starch taro, sugar palm starch, sago starch, tapioca starch, rice starch and without starch coating (control), the whole treatment was repeated three times, thus btained 18 experimental units. The results of the research showed that consumers in particular organoleptic (panelists) are relatively more like tomatoes without coating various types of starch. As for the physical and chemical quality of tomatoes is comparatively better until the third week of storage, except on sugar and vitamin C when compared with tomato fruit coating results of various types of starch. Therefore naturally tomatoes coated layer of wax on the surface of the fruit causes the starch solution to "edible coating" is difficult to stick to the surface of the fruit. Emulsifer which required the administration is able to bridge the two compounds wax on the surface of the tomato fruit and starch as a coating compound. Key words: Organoleptic, physical, chemical, Tomatoes.
KARAKTERISTIK KIMIA TEPUNG BIJI KELOR (Moringa oleifera Lam.) DARI BERBAGAI KETINGGIAN TEMPAT TUMBUH Saadilah, Muh.; Rahmatu, Rostiati; Kadir, Syahraeni
AGROTEKBIS Vol 6, No 1 (2018)
Publisher : AGROTEKBIS

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This research aims to obtain the quality of moringa seed with the best chemical characteristics of moringa flour based on the certain growing place altitude of moringa. This research was conducted at Agroindustry Laboratory of Agriculture Faculty, Tadulako University, using Completely Randomized Design (CRD) with one-factor treatment. As the treatment is the growing place altitude of moringa, there were 0-150 m above sea level (asl); 151-300 m asl; 301-450 m asl; and >451 m asl. Each treatment was repeated four times to obtain 16 experimental units. If the treatment is a significant or very significant effect, and  then it continued tested by using Honest Significant Difference (HSD) test level of 5% or 1%. The results showed that the best chemical characteristics were found in the protein content in the treatment of 0-150 m asl. that is 41,26%, fat content in the treatment of 151-300 m asl. that is 31,85%  and at the treatment of >451 m asl was obtained water content of 7, 94%, fiber content is 32,26% and ash content is 4,59%. Keywords: Altitude  growing place, Chemistry and Moringa seed flour
PENGARUH PENAMBAHAN TEPUNG TAPIOKA YANG BERBEDA TERHADAP NASI RASKIN HASIL UJI SIFAT KIMIA DAN ORGANOLEPTIK Abdurrahman, Abdurrahman; kadir, Syahraeni; Hutomo, Gatot Siswo
AGROTEKBIS Vol 6, No 6 (2018)
Publisher : AGROTEKBIS

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Tapioca flour is one of the products processed by cassava which is widely used as the main raw material and auxiliary material in several food products both in the household and industry. The purpose of this study was to determine the effect of the adding of different tapioca flour, which gives a fluffy taste to raskin rice through testing of chemical and organoleptic. The research method used two types, namely completely randomized design (RAL) and randomized block design (RAK) with five treatments and each treatment repeated 3 (three) times so that there are 15 units of experiment every treatment contained 200 g of raskin rice, if five treatments meant that rice would be used as much as 1 kg. the treatment that will be used is P0 = (without treatment) 200 g of raskin rice and tapioca flour as per the concentration given to P1 0.4g, P2 0.8g, P3 1.2g and P4 1.6g. Chemical properties test results with the addition of tapioca flour in the water content test with the addition of 1.6, ash content with the addition of 0.4 and digestibility with the addition of 1.2 gives effect to the acceptance of raskin rice and organoleptic test of color, aroma, taste, texture and preference with the addition of tapioca flour 1.6 give a very significance on the acceptance of raskin rice.
KARAKTERISTIK KIMIA DAN ORGANOLEPTIK CAKE DARI BERBAGAI KONSENTRASI BUAH KELOR MUDA (Moringa oleifera Lamk.) Veronika, Veronika; Rahmatu, Rostiati; Kadir, Syahraeni
AGROTEKBIS Vol 7, No 1 (2019)
Publisher : AGROTEKBIS

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Utilization of Moringa is still not well known, normally known as one of the veggie menu. In addition to direct consumption in fresh form, Moringa can also be processed into powder form that can be used as a base material for food products, such as processed cakes,biscuits and other processed. This study aims to determine the concentration of Moringa fruit juice that gives the best effect against chemical and organoleptic properties cake. The research was conducted from January to March 2018 in the Laboratory of Agro-Industry, Faculty of Agriculture, University,of Tadulako. Research using completely randomized design (CRD) and a randomized block design (RBD) the factors which consist of 5 level of concentration, ie 37,5%, 41,1%, 44,4%, 47,3% and 50% were repeated 3 times so that obtained 15 experimental units. Treatment significantly or very real then tested further using honestly significant difference test (HSD) level of 5% or 1%. The results showed that the chemical and organoleptic characteristics of the best there is on the cake with a concentration of moringa juice 50%, with a content of 29.84% moisture, 7.79% protein content, fat content of 23.52%, 0.60% fiber content.
HIDROLISIS SELULOSA DARI POD HUSK KAKAO MENGGUNAKAN ASAM SULFAT Lisin,Gatot S. Hutomo, dan Syahraeni Kadir, Nurwihadi
AGROTEKBIS Vol 3, No 4 (2015)
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The general objective of this study was to determine the effect of the concentration of NaOH in cellulose extraction of cocoa pod husk of the physical properties of cellulose, determine the relationship between was increased concentration of sulfuric acid (H2SO4) with glucose produced from cellulose hydrolysis process cocoa pod husk during hydrolysis and determine the rate of decay glucose levels after the achievement of the optimum point of hydrolysis of the cocoa pod husk. This study was consisted of two steps: (I) The extraction of cocoa pod husk using NaOH concentration of 10%, 12% and 14%, and (II) Hydrolysis of cellulose in various concentrations of H2SO4 ie:                1.0 M; 1.5 M; 2.0 M and 2.5 M. Variable observation in stage I includes yield and brightness were analyzed using a completely randomized design with advanced test Honestly Significant Difference (HSD) 1%. Furthermore, in the second stage is variable levels of glucose in various concentrations of H2SO4 and the glucose damages after the optimum point. The results showed that the concentration of NaOH 12% give the cellulose yield of 29.14% and 46.79% of brightness which is the best result for the production of cellulose as a raw material on step II in this research.  Results of step II showed that the highest glucose levels found in H2SO4 concentration of 2.5%, amount to 23.17% at the optimum point of 6.70 hours with the correlation between the time of hydrolysis with the glucose production rate amounted to 77.22% where the damage occurred after the point optimum 7 hours. From the results of this study was concluded that the concentration of NaOH 12% is a better concentration in the extraction of cellulose from cocoa pod husk in particular on the yield and brightness of cellulose.  There is a linear relationship between the concentration of sulfuric acid and glucose levels occur on the hour of 6 to 7 on process of hydrolysis of cellulose cocoa pod husk and the rate of the damage of glucose have been increased in line with increasing hydrolysis time after reaching the optimum point. The cocoa pod husk cellulose hydrolysis using H2SO4 should be not more than 7 hours due to the acid catalyst destructive glucose was produced. Necessary to study hydrolysis using other cellulosic feedstocks using an acid catalyst.
KARAKTERISTIK KIMIA DAN ORGANOLEPTIK DAGING BUAH SRIKAYA (Annona squamosa L.) PADA BERBAGAI SUHU PEMANASAN PULP Listiorini, Erna; Kadir, Syahraeni; R., Rostiati
AGROTEKBIS Vol 2, No 6 (2014)
Publisher : AGROTEKBIS

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Abstract

Penelitian ini bertujuan untuk mengetahui karakteristik kimia dan organoleptik daging buah  srikaya pada berbagai suhu pemanasan pulp dan untuk mendapatkan suhu pemanasan tertentu yang memberikan karakteristik kimia dan organoleptik terbaik pada pulp srikaya. Penelitian ini dilaksanakan pada bulan September sampai dengan November 2013, bertempat di Laboratorium Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Tadulako Palu. Menggunakan rancangan acak lengkap untuk analisis kimia dengan 4 taraf perlakuan  suhu pemanasan yaitu, tanpa pemanasan, 50oC, 60oC dan 70oC. Sedangkan untuk uji organoleptik menggunakan rancangan acak kelompok di mana pengelompokkan didasarkan pada masing-masing panelis, jumlah panelis yang dilibatkan sebanyak 15 orang.  Hasil penelitian menunjukkan bahwa peningkatan suhu pemanasan hingga 70oC menyebabkan penurunan terhadap mutu kimia antara lain kadar air, kadar serat dan vitamin C namun cenderung meningkatkan kadar gula reduksi. Selanjutnya pada mutu organoleptik, suhu pemanasan hanya berpengaruh terhadap uji warna. Suhu pemanasan 50oC memberikan pengaruh terbaik terhadap karakteristik kimia dan organoleptik buah srikaya.
KARAKTERISASI TEPUNG EMPAT VARIETAS PISANG DI LEMBAH PALU Kadir, Syahraeni
AgriSains Vol 6, No 1 (2005)
Publisher : FAPETKAN UNTAD

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Abstract

A laboratory work was carried out to characteristize the flour of banana of 4 different cultivars (i.e. Tsnduk, Kepok, Cavendish, Emas) cultivated in palu valley region. It was found that the banana of cv Tanduk and Kepok were more suitable for flour production since the had higher content of flour (18,91% – 21.4%) than those of cv Cavendish and Emas. The fuit of Cavendish and Emas seemed to be more suitable to be processed as table fruit. Key words : Flour, banana, characteristize, cultivars.
Co-Authors Abd Hamid Abdi, Yudha Alimba Abdul Rahim Abdul Rahim Abdul Rahim Abdul Rahim Arifuddin Lamusa Asriani Hasanuddin Chusnul Hidayat Chusnul Hidayat Chusnul Hidayat Chusnul Hidayat Diky Gunawan Suwiryono Erna Listiorini Gatot Siswo Hutomo I Kadek Agus Heriawan If'all, If'all Irmayanti Ismail Jugni Hadiustri Agape Jusman Jusman Jusman, Jusman Mappiratu Mappiratu Mudinillah, Adam Muhammad Fawzul Alif Nugroho Nur Alam Partayasa, I nyoman Ponirin Purnama Darmadji Purnama Darmadji Purnama Darmadji Purnama Darmadji Purnama Darmadji Darmadji Rahim, Abdul Rahmi, Rahmi Rostiati Dg Rahmatu Saadilah, Muh. Sakka Samudin Sukisman Sukisman Sukmawati, Sukmawati Supriyadi Supriyadi Supriyadi Supriyadi Supriyadi Supriyadi Supriyadi Supriyadi Syamsuddin Laude Usman Made Veronika Veronika Victoryos Metoli