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Noviar ' Harun
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Agriculture, Biological Sciences & Forestry

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PEMANFAATAN BUAH PEDADA (Sonneratia caseolaris) DAN BUAH NAGA MERAH (Hylocereus polyrhizus) DALAM PEMBUATAN FRUIT LEATHER Roby ' Rahman; Usman ' Pato; Noviar ' 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 purpose of this study was to get the best combination of crabapple mangrove (Sonneratia caseolaris) and red dragon fruit (Hylocereus polyrhizus).  The research used a Completely Randomized Design (CRD) with four treatments and four replications. The treatments were PNm1 (ratio numbers crabapple mangrove and red dragon fruit tingles 100 : 0), PNm2 (ratio numbers crabapple mangrove and red dragon fruit tingles 75 : 25), PNm3 (ratio numbers crabapple mangrove and red dragon fruit tingles 50 : 50) dan PNm4 ratio numbers crabapple mangrove and red dragon fruit tingles 25 : 75). The data obtained were analyzed statistically using Anova and DNMRT at 5% level.  The results show that use of crabapple mangrove and red dragon fruit significantly affected on moisture, ash contents, acidity (pH), sucrose contents crude fiber contents and organoleptic test. The best treatment of fruit leather from this research was PNm2 which had moisture 17,89%, ash contents 0,92%, acidity (pH) 3,53, sucrose contents 57,31%, crude fiber contents 6,95%, red color, a little bit crabapple mangrove flavour, acidity sweetness taste, the texture was a little bit springy and assessment of color, flavor, taste and texture of fruit leather was preferred by the panelist’s.   Keyword: fruit leather, crabapple mangrove, red dragon fruit
PEMANFAATAN EKSTRAK JAHE MERAH(Zingiber officinale var. Rubrum) DAN KULIT NANAS(Ananas comosus L. Mer) DALAM PEMBUATAN BUBUK INSTAN Ahmad Dawardi Harahap; Raswen ' Efendi; Noviar ' 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.
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.
MUTU SENSORI MI INSTAN YANG DIBUAT DARI SUBSTITUSI PATI SAGU DENGAN TEPUNG UBI JALAR UNGU Betty ' '; Yusmarini ' '; Noviar ' 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 use ofpurple sweet potatoflouras an ingredientsubstitutionof sagostarchin making ofinstant noodlesis expected toimprove the colorandincrease thefiber contentof instant noodles. This study was uses acompletely randomized design(CRD) with 6treatments and 3 replicationsthatproduced18experimental units. The obtaineddata were statistically analyzed usingAnalysisofVariance(ANOVA). If theFcount is highthanor equal toFtable thencontinued withDNMRTtestatthe 5% level. Results of this study indicated that theuse ofpurple sweet potatofloursignificant effectof thecolor, taste andaroma ofinstant noodles, butdidn’t significantly effectof texture ofinstant noodles. Based onan overall assessment,the panelistslikeinstant noodlesof all treatments. The best treatment wasselected isSUP5(65% sagostarch, 25% purple sweet potatoflourand10% patin fish). Keywords: Sago starch, purple sweet potato flour, instan noodles.
Co-Authors Ahmad Dawardi Harahap Betty ' ' Julfan ' ' Rahmayuni ' ' Raswen Efendi Roby ' Rahman USMAN PATO Yusmarini Yusmarini