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Rahmayuni ' '
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KAJIAN PENILAIAN SENSORI SOSIS BERBASIS JAMUR MERANG (Volvariella volvaceae) DAN TEMPE Londut Donny Pranata; Usman ' Pato; Rahmayuni ' '
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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Sausage is one of the processed meat product that are quite popular in Indonesian people. The purpose of this study was to obtain the best formula of sausage  using mushroom (Volvariella volvaceae) and tempeh that meet the standard quality of sausage. This research used Complatedly Randomized Design (CRD) with four treatments and four replications. The treatments were TSB1 (ratio mushroom 80, tempeh 20), TSB2 (ratio mushroom 70, tempeh 30), TSB3 (ratio mushroom 60, tempeh 40) and TSB4 (ratio mushroom 50, tempeh 50). Data obtained were analyzed using Analysis of Variance followed by Duncan’s New Multiple Range Test (DNMRT) the level of 5%. The best treatment was a sausage of treatment TSB4 with sensory acceptance by panelist.   Keywords: sausage, mushroom, tempeh, formula
PEMANFAATAN KULIT PISANG KEPOK (Musa paradisiacaLinn) DALAM PEMBUATAN DODOL Julfan ' '; Noviar ' Harun; Rahmayuni ' '
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 aim of this study to get the best formulation dodol with Glutenioos Rice Flour and kepok banana peelsin different ratios, as well as to determine the preference level panelists to dodol produced. This study uses a Completely Randomized Design (CRD) with four treatments and four replications: SN1 (Glutenioos Rice Flour 90% : Kepok Banana Peel 10%), SN2 (Glutenioos Rice Flour 85% : Kepok Banana Peel 15%), SN3 (Glutenioos Rice Flour 80% : Kepok Banana Peel 20%) and SN4 (Glutenioos Rice Flour 75% : Kepok Banana Peel 25%). The results showed that the number of comparisons kepok banana peel and glutnioos rice flour significantly affected the moisture content, ash content, fat content, crude fiber content, sucrose concent, assessment of organoleptic descriptive (color, aroma, flavour and texture) and assessment of organoleptic hedonic overall. The best result of treatment formulation was SN4 (Glutenioos Rice Flour 75% : Kepok Banana Peel 25%) with a moisture content of 16,05%, ash content of 0,50%, fat content 7,85%, crude fiber content 3,09% and sucrose content 46,02%, while the organoleptic assessment results descriptive, dodol generated slightly brown colored, somewhat fragrant flavorful typical banana peel, taste sweet, chewy texture and overall liking ratings for dodol produced is like.   Keywords: Dodol, glutenioos rice flour and kepok banana peels.
KARAKTERISASI SIFAT FISIKO KIMIA TEPUNG BUAH NIPAH ASAL KABUPATEN ROKAN HILIR PROVINSI RIAU Hairul Adhe Agams; Usman ' Pato; Rahmayuni ' '
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 purpose of this study was to obtain the best composition of the nutritional value of the flour produced from the different ripeness of nipa palm fruit. This study used a completely randomized design (CRD) with three treatments and five replications. The treatments were T1 (Nipa palm fruit with the ripeness level of young). T2 (Nipa palm fruit with the ripeness level of a bit old). T3 (Nipa palm fruit with the ripeness level of old). Results of analysis of variance showed that the degree of ripeness of nipa palm fruit significantly affected the moisture, ash, fat, protein, fiber and starch contents of the flour produced. Based on the results of the physical and chemical analysis, T2 (Nipa palm fruit with the ripeness level of a bit old) was selected as the best treatment with moisture content of 13.57%, ash 2.22%, fat 0,06%, protein 6,39%, fiber 20.19%, starch content 61.53% and flour with natural white colour.   Keyword : Nipa palm, flour, physical and chemical characterization, Rokan Hilir  
PEMBUATANROTI MANIS DARI TEPUNG KOMPOSIT (TEPUNG TERIGU, PATI SAGU, TEPUNG UBI JALAR UNGU) Hendra ' Saputra; Vonny Setiaries Johan; Rahmayuni ' '
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 purpose of this study was to obtain the best formulationin composite flour (wheat flour, sago starch, purple sweet potato flour)quality and nutritional value of sweet bread and meet SNI 01-3840-1995. This research was carried out experimentally using completely randomized design (CRD) with five treatments and three replications. The treatment in this study were R1 (70% wheat flour + 0% sago starch + 30% purple sweet potatoflour), R2 (70% wheat flour + 10% sago starch + 20% purple sweet potatoflour), R3 (70% wheat flour + 20% sago starch + 10% purple sweet potato flour) and R4 (70% wheat flour + 30% sago starch + 0% purple sweet potato flour).Data obtained were treated by the analysis of variance followed by Duncan New Multiple Range Test (DMRT) at level 5%. The results showed that the addition of sago starch and purple sweet potatoflour at different concentration levels significantly effect on the moisture content, ash content, fat content, hedonic test, descriptive test of colour, aroma, and texture of sweet breadand significantly effect on the descriptive test the flavor. The best treatment is a sweet bread R2(70% wheat flour + 10% sago starch + 20% purple sweet potatoflour). with a moisture content of 25.41%, ash content of 0.85%, fat content of 6.78% and the level development of 6.50, as well as sensory acceptable by panelist.   Keywords: Sweet bread, Sago starch, purple sweet potato flour.
EVALUASI SENSORIROTI MANIS DENGAN PENAMBAHAN PATI SAGU TERMODIFIKASI SECARA MIKROBIOLOGIS Septi ' Hidayati; Yusmarini ' '; Rahmayuni ' '
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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Modified sago starch (mosas) is sago starch which has been modified microbiology by Lactobacillus plantarum RN2-12112. Mosas be able use for substituent of manufacture sweet bread. The purpose of this study is obtained the modified sago starch by microbiology useLactobacillus plantarum RN2-12112 andgettingthe ratio of flour and mosassweet bread with the best quality standard. This study use a completely randomized design (CRD) with five treatments and three replications, followed by DNMRT test at 5% level. The treatment for this study is S0 (100% flour), S1 (70% flour and 30% mosas), S2 (65% flour and 35% mosas), S3 (60% flour and 40% mosas), S4 (55% flour and 45% mosas).The results of percentage of use flour and mosassignificantly to hedonic color, texture, taste and overall, but did not significantly influence the descriptive color, flavor of sweet bread. Overall acceptance test indicated that the panelists were“rather like to like”for sweet bread. The best treatment based on the sensory evaluation was treatment S2.   Keywords:starch modification, lactic acid bacteria, wheat flour, sweet bread.
KAJIAN KANDUNGAN KIMIA DAN PENILAIAN SENSORI SOSIS AYAM DENGAN PENAMBAHAN JAMUR MERANG (Volvariella volvaceae) Heri ' Idrus; Evy ' Rossi; Rahmayuni ' '
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 purpose oh this research was to determine the effect of straw mushroom on chicken meat sausage. This study was conducted experimentally by using a completely randomized design (CRD) with four treatments and four replications. The treatments in this research were ratio chicken meat (A) with straw mashroom (J), that were A1J1 (A:J = 100:0), A2J2 (A:J = 95:5), A3J3 (A:J = 90:10), A4J4 (A:J =85:15). The data obtained were analyzed statistically using ANOVA and DNMRT at a level of 5%. The results of this study showed that the ratio of  chicken meet (A) to straw mashroom (J) gave significant effect on water, ash, protein, fiber, sensory of assessment of the color,  aroma, flavor, texture and overall assessment sausage. The best treatment in this     research was A3J3 with a water,  protein,  ash, and fiber content, respectively 41.53%, 14.48%, 1.98%, and  0.08% .  The descriptive sensory assessment for color was gray (3.06), rather flavorful sausage (1.9), tasteless sausage (2.70), slightly chewy texture (1.73) as well as an overall assessment that 2.36 (like).  Based on the results of chemical analysis and sensory analysis of sausage, it was concluded that the best  treatment was A3J3.  Keyword : Sausage, straw mushroom and sausage mushrooms
Co-Authors Hairul Adhe Agams Hendra ' Saputra Heri ' Idrus Julfan ' ' Londut Donny Pranata Noviar ' Harun Rossi, Evy Septi ' Hidayati USMAN PATO Vonny Setiaries Johan Yusmarini Yusmarini