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NOVIAR HARUN
Program Studi Teknologi Hasil Pertanian, Jurusan Teknologi Pertanian Fakultas Pertanian, Universitas Riau, Kode Pos 28293, Pekanbaru
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Decision Sciences, Operations Research & Management Environmental Science Industrial & Manufacturing Engineering

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MUTU TEH HERBAL DAUN KEJI BELING DENGAN PERLAKUAN LAMA PENGERINGAN ARJELINA FITRIANA; NOVIAR HARUN; YUSMARINI YUSMARINI
Jurnal Sagu Vol 16, No 2 (2017)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (157.611 KB) | DOI: 10.31258/sagu.v16i2.5407

Abstract

The purpose of this study was to the best drying time on the quality of herbal tea of keji beling leaves. Thisstudy used a Completely Randomized Design with four treatments and four replications. The treatment usedherbal tea of keji beling leaves were P1 (120 minutes dying), P2 (150 minutes drying), P3 (180 minutesdrying), and P4 (210 minutes drying). The data obtained statistically using ANOVA and DNMRT at 5% level.Results of the study showed that the drying time significantly affected the moisture and ash contents, antioxidantactivity, polyphenol content, and the sensory assessment descriptive and hedonic tests. The best treatment ofthe result was P2 treatment (150 minutes drying) which had moisture content 7.36%, ash 3.19%, antioxidantactivity 10.79 μg/ml, polyphenols 15.63%, a little green color, slightly keji beling leaves flavor and a littletart taste. An overall assessment of herbal tea from keji beling leaves was rather to be liked by the panelists.
PERBEDAAN KONSENTRASI GELATIN TERHADAP KUALITAS PERMEN MARSHMALLOW BUAH NAGA MERAH (Hylocereus polyrhizus) ZULFAJRI ZULFAJRI; NOVIAR HARUN; VONNY SETIARIES JOHAN
Jurnal Sagu Vol 17, No 1 (2018)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (74.743 KB) | DOI: 10.31258/sagu.v17i1.7134

Abstract

The purpose of this research was to obtain the best concentration of a gelatine in making red dragon fruitmarshmallow which was met to SNI. The research used Complete Randomized Design with 4 treatments and4 replications. The treatments were G1 (gelatine 6%), G2 (gelatine 8%), G3 (gelatine 10%), and G4 (gelatine12%). The obtained data were analyzed statistically using Anova and followed by DNMRT at 5%. Theresearch showed that the addition of gelatine was significantly effected on water content, ash content,sucrose content, vitamine C, density, and organoleptic test. The best treatment of this research was G2(gelatine 8%) which had water content 19.81%, ash content 0.29%, sucrose content 59.70%, vitamine C1.98 mg, and density 0.80 g/ml, and was described as rather chewy, rather hard and overall assesment ofmarshmallow candy was preferred by the panelists.
PEMANFAATAN TEPUNG TALAS DAN TEPUNG KACANG HIJAU DALAM PEMBUATAN FLAKES KHAIRUNNISA KHAIRUNNISA; NOVIAR HARUN; RAHMAYUNI RAHMAYUNI
Jurnal Sagu Vol 17, No 1 (2018)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (61.17 KB) | DOI: 10.31258/sagu.v17i1.7135

Abstract

The purpose of this research was to determine and obtain the best ratio between the taro flour and mung beanflour for making flakes. This research used a Completely Randomized Design (CRD) with 5 treatments and 3replications. The ratio of taro flour and mung bean flour 90:10, 80:20, 70:30, 60:40, and 50:50. Data werestatistically analyzed using Analysis of Variance (ANOVA) and followed by Duncan’s New Multiple RangeTest (DNMRT) test at 5% level. Results of ANOVA showed that the ratio of taro flour and mung bean floursignificantly affected moisture content, ash content, fat content, protein content, carbohydrate contents,crude fiber contents, as well descriptive and hedonic sensory test. The best treatment was the ratio of taroflour and mung bean flour 50:50 which had moisture 2.44%, ash 2.32%, fat 1.02%, protein 9.33%, carbohydrate84,44%, crude fiber content 2.97%, and durability crunchy in milk for 4.43 minutes. Overall to result ofsensory test preferred by the panelist with descriptions of slightly yellow, flavorfull taro and mung bean,mung bean test, and crunchy texture.
PEMANFAATAN KOLANG KALING DAN BUAH NANAS TERHADAP MUTU SELAI CAMPURAN SUZANA KHAIRANI; VONNY SETIARIES JOHAN; NOVIAR HARUN
Jurnal Sagu Vol 18, No 1 (2019)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (94.423 KB) | DOI: 10.31258/sagu.v18i1.7864

Abstract

The purpose of this study was to obtain the best percentage of mixed kolang kaling and pineapple fruit tomeet the quality of jam baes on SNI No. 01-3746:2008. This study used experimental method using a completerandomized design (RAL) consisting of five treatments with three replications to obtain fifteen experimentalunits. The treatment of this study was the percentage of kolang kaling porridge and pineapple pulp: KN1(90:10), KN2 (80: 20), KN3 (70: 30%) KN4 (60:40) and KN5 (50:50). Data were analyzed using Analysis ofVariance (ANOVA) and Duncan New Multiple Range Test (DNMRT) at 5% level. The best treatment of thisresearch was KN5 which had moisture content of 26,56%, ash content of 0,49%, crude fiber of 0,85%, totaldissolved solid of 65,20 °brix, sucrose content of 54,74%, viscosity 104421,22 cPs. The results of the sensorytest were descriptively colored of yellow, flavourful of kolang kaling and pineapple fruit, the taste of kolangkaling and pineapple fruit, soft texture and overall assessment hedonic jam was favored by panelists.
Co-Authors ARJELINA FITRIANA KHAIRUNNISA KHAIRUNNISA RAHMAYUNI RAHMAYUNI SUZANA KHAIRANI Vonny Setiaries Johan Yusmarini Yusmarini ZULFAJRI ZULFAJRI