Article Per Year (5 Year)
p-Index From 2019 - 2024
0
P-Index
This Author published in this journals
All Journal Jurnal Ilmu Lingkungan Sagu
Jully Handoko
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Decision Sciences, Operations Research & Management Environmental Science Industrial & Manufacturing Engineering

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
ASPEK LINGKUNGAN SOSIAL DAN POTENSI MUNCULNYA PERILAKU PENAMBAHAN BORAKS DALAM PROSES PRODUKSI BAKSO DAGING SAPI DI KOTA PEKANBARU Jully Handoko; Sofia Anita; Christine Jose
Jurnal Ilmu Lingkungan Vol 4, No 2 (2010): Jurnal Ilmu Lingkungan
Publisher : Program Pascasarjana Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/jil.4.2.p.128-138

Abstract

The study was aimed to identify and analyze social environmental aspects of beef meatballmerchants’s behaviour that is potencial to cause the case of borax content on meatball in Pekanbaru. Results of the study were expected to be a preliminary study about beef meatballmerchants’s profil in Pekanbaru that could be used as the guide of next studies in detail.The study was carried out during January 2010 in Pekanbaru. There were 128 beef meatballmerchants used as respondents taken by simple random and purposive throughout the city. Identification of social environmental aspects was done by using questionaire and researcher’sguidance to avoid mis-perception. It was a survey method to identify some aspects such as 1)age; 2) education; 3) selling experience; 4) duration of daily selling; 5) daily omset; 6)government; and 7) preference of beef meatball texture based on merchants. Data analysis wasdone by tabulation and descriptively showed by mean and percentage. Results of the study showed that most of beef meatball merchants in Pekanbaru Municipalitywere 34,8 years old on the average (productive age), have low formal education and 9 yearsselling experience on the average. They got Rp. 998.696,- daily omset on the average during 8hours of daily open. They also said that they didn’t get elucidation from the goverment and theirpreference of beef meatball texture were rubbery. The social environmental aspects werepotencial to emerge the behaviour of adding borax into beef meatball processing.
PHYSICAL QUALITY OF BUFFALO MEAT MARINATED IN LIQUID SMOKE AND CITRIC ACID WITH DIFFERENT CONCENTRATION Endah Purnamasari; Rifni Putri; Jully Handoko
Jurnal Sagu Vol 12, No 1 (2013)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (48.983 KB) | DOI: 10.31258/sagu.v12i1.2060

Abstract

The purpose of this research was to evaluate the effect of combinated liquid smoke and citric acidwith different concentration on the physical quality namely pH value, cooking losses, water holding capacityand sensory characteristics. The method used in this research was Completely Randomized Design with 3 x 3factorial and three replications. The first factor was concentration of liquid smoke (0%, 1%, and 3%) and thesecond factor was citric acid (0%, 3% and 6%). The results indicated that buffalo meat sub merged in thecombinated liquid smoke and citric acid significantly affected (P<0,01) the pH value, water holding capacityand sensory characterictics but did not significantly (P>0.05) the cooking losses. Concentration ofcombinated liquid smoke 3% and citric acid 3% can increased water holding capacity, and soaling in theconcentration citric acid 6% gave the best sensory characteristics.Key words: buffalo meat, liquid smoke, citric acid.
Co-Authors Christine Jose Endah purnamasari Rifni Putri Sofia Anita