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Published by Universitas Riau

ISSN : 14424424 EISSN : 27164365 DOI : http://dx.doi.org/10.31258/sagu

Core Subject : Science, Agriculture, Social, Engineering,

Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Decision Sciences, Operations Research & Management Environmental Science Industrial & Manufacturing Engineering

(SAGU) Agricultural Science and Technology Journal merupakan jurnal ilmiah dalam bidang ilmu dan teknologi pertanian yang diterbitkan oleh Fakultas Pertanian Universitas Riau, Pekanbaru. Jurnal ini diterbitkan dua kali dalam satu tahun yaitu pada bulan Maret dan September

Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Pertanian dan Biologi (Lain-Lain)

Articles 216 Documents

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KAJIAN PENGOLAHAN SORBET CAMPURAN TERONG BELANDA DAN BUAH BIT SEBAGAI PRODUK PANGAN FUNGSIONAL DIAN HASNI; SYARIFAH ROHAYA; NANDA SUPRIANA
Jurnal Sagu Vol 16, No 1 (2017)
Publisher : Universitas Riau

Terong belanda (Cyphomandra betacea S.) is fruit with tremendous health benefits, has aromatic flavor butless-interesting colors. On the other hand, beet root (Beta vulgaris L.) reported to have betalain pigment,which produced red-purple natural colors which potentially used as natural food coloring. Based on that,these fruits above potentially consider as raw material for frozen dessert like sorbet or ice cream in order tomaintain its nutritional values. Aims of this research are to determine and investigate the effects of proportionalratio of mixed fruits and CMC concentrations towards total acid, vitamin C and total solid as well asantioxidant activities of sorbet. Results showed that larger portion of terong belanda significantly increasedtotal acid and vitamin C, whereas CMC concentrations tend to increase total solid of produced sorbet.Sorbet from this research has vitamin C±3.14 mg/100g product, total acid ± 0.25% and total solid 18.35oBrix.

KANDUNGAN NITROGEN BEBERAPA JENIS TANAMAN PUPUK HIJAU PADA TANAH MASAM YANG DIAPLIKASI KAPUR Siti Zahrah
Jurnal Sagu Vol 9, No 2 (2010)
Publisher : Universitas Riau

This research was comiucted in Green House and Soil Laboratory, Andalas Univeraity, Padang. Theresearch aimed to study the efTect oflimiag in acid soil (Ultisol) to nitrogen content of green mannrecrops.The experiment used Completely Randomaed Design of factorial 7x 2. Tbe first factor was f^enmanure crops, consisted of seven levels (CalioHibn tetragma, Flemingia coHgefta, GKriddia stpmm,Leucaena leucocepkala, Leucaena gktttca, Seshania rostrata, SesbaHta seshoK) and second factor was limeaddition, consisted of two levels ( without liming and IxAi-dd). The result of research for four times cattingsindicated that: (1) The highest total N without liming was Fkmuigiaa>i^esta (1225,96 mg/pot), and Leacaenaleueocepkala (2729,53 mg/pot) in acid soil with liming It Al-dd; (2) Tbe highest increasing percenUges oftotal N as responses to liming were Cailandra taragona (67,48%), LeHcaena leucocqtkala (61,29%),Gliricidm sepium (57,75%), Sesbaida sesbim (44,60%), [Micaena glauca (43,44%), and Flemingia etmgesta(18,83%); (3) Flemingia congesta was very tolerant to acid so9 and (Miandratetrvgomt was very responsiveto liming.

KARAKTERISASI MI INSTAN YANG DIBUAT DARI TERIGU DENGAN SUBSTITUSI TEPUNG JAGUNG VARIETAS BISI-2 RENNI NURPITA SARI; USMAN PATO; SHANTI FITRIANI
Jurnal Sagu Vol 17, No 2 (2018)
Publisher : Universitas Riau

This research was aimed to know the effect of substitution of corn flour made from Bisi-2 variety on the qualityand characteristics of instant noodles. This study used Completely Randomized Design (RAL) experimentwith 5 treatments and 3 replications. The treatments in this research included TJ1 (wheat 90: corn flour 10),TJ2 (wheat 80: corn flour 20), TJ2 (wheat 70: corn flour 30), TJ4 (wheat 60: corn flour 40) and TJ5 (wheat50: corn flour 50). The data obtained were tested statistically using the ANOVA and followed by Duncan’sNew Multiple Range Test (DNMRT) test at 5% level. Instant noodles made from wheat flour and corn floursignificantly affected moisture, ash and protein contents, intactness, rehydration time, acid value, descriptiveand hedonic sensory as well as overall assessment. The best treatment was TJ3 (wheat and corn flour 70:30)with moisture content after drying 10,02% , moisture content after frying 7,15%, ash 0,50%, protein 9,23%,and acid value 1,15%. Descriptive sensory assessment resulted in light yellow corn noodles, slightly cornflavour, textured hard and corn taste. The hedonic sensory assessment of the color, aroma, elasticity, andtaste attributes as well as the overall assessment was favored by the panelist.

KONVERSI TEPUNG SAGU MENJADI SIRUP GLUKOSA DENGAN MENGGUNAKAN KATALIS ASAM KLORIDAv Edi Sutanto; Yusnimar Sahan; Deby Octavia
Jurnal Sagu Vol 13, No 1 (2014)
Publisher : Universitas Riau

Sago is one of carbohydrates potential resource for foods and raw materials in industries. Sago can beconverted to a glucose syrup by using HCl 0,5N as a catalyst. The purpose of this research is make glucosesyrup with the process of hydrolysis of sago flour and determining the influence of temperature, volume theaddition of acid and hydrolysis time on reducing sugar concentration of syrup produced. In order to get thehighest of glucose concentration in these syrup, in this research sago hydrolysis process have been doneunder variation of the volume acid (10, 15 and 20 ml), the hydrolysis temperatures (105, 115 and 125 o C) andthe hydrolysis time (15, 30 and 45 minutes). The glucose syrup were analyzed, such as water content by SNI08-7070-2005 and glucose content by the Nelson-Somogyi method. Based on the result, the highest ofglucose content in this syrup is 67.7% under condition the addition of 0.5 N HCl volume by 15 ml, hydrolysistime 30 minutes and temperature of 125 o C. The resulting glucose syrup meets the standard based on SNI 01-2978-1992 namely glucose concentration of more than 30% and a water content of less than 20%.Key words: glucose, glucose syrup, hydrolysis, HCl, sago starch

IDENTIFIKASI GEJALA DAN PENYEBAB PENYAKIT BUAH JERUK IMPOR DIPENYIMPANAN DI KOTA PEKANBARU Yetti Elfina; Muhammad Ali; Siti Maysaroh
Jurnal Sagu Vol 11, No 1 (2012)
Publisher : Universitas Riau

Citrus production in Riau have been in inadequate to meet the people's consumptionin terms ofboth quality and quantity. This presents an influx of imported fruits, including oranges in Riau. The entryof imported fruit can carry pathogens that can degrade the quality of these fruits. Research was conductedin the Laboratory of Plant Diseases of Agricultural Faculty of Riau University of from June to August2011. Purpose of this study was to identify the symptoms and causes disease in citrus fruit imports duringpost harvest in Pekanbaru. Research conducted using survey method with the determination of marketsamples are purposive sampling. Of the mind that a disease affecting citrus fruit imports in the cityPekanbaru in the supermarket is Anthracnose disease caused by Colletotrichum sp, Aspergillus rot causedby Aspergillus sp, Fusarium rot caused by Fusarium sp and Alternaria fruit rot caused by Alternaria sp.In traditional markets is a disease and rot Anthracnose disease Aspergillus.

Pemberian Kalium pada Beberapa Kelembaban Tanah terhadap Pertumbuhan dan Produksi Jagung Manis (Zea mays saccharata Sturt) Jurnawati Sjofjan; Idwar '
Jurnal Sagu Vol 8, No 01 (2009)
Publisher : Universitas Riau

The objective of this research was to know influence of interaction between the potassium dosage and soil dampness level, and also influence of potassium dosage and soil dampness level toward sweet corn growth and production. It was conducted from May to July 2006. The result of the research can be summarized as follow: (1) Interaction between potassium dosage and soil dampness level had significant effect on cob weight without coat and dry cob weight, and the best combination was 225 KCl/hectare with 85% soil dampness level; (2) Potassium dosage and soil dampness level also had significant effect on cob weight without husk, which was 64,29% higher than those without potassium at similar soil dampness level. This was the result for 225 KCl/hectare and soil dampness of 85%.

ASPEK SOSIAL EKONOMI DALAM ILEGAL LOGGING DAN DAMPAKNYA TERHADAP HUTAN TESSO-NILO, RIAU Nurul Qomar
Jurnal Sagu Vol 3, No 01 (2004)
Publisher : Universitas Riau

Many problems have been faced by forestry based on social economic condition, special people who live aroundthe forest The objectives of this research arc to understand condition of social economic of the people livingaround the Tesso-Nilo forest who performed illegal logging activity and its impact to the Tesso-Nilo forest sub-system. Social economic data have been compiled with 3 methods: participative observation, in-depth interview,and secondary data. To know the Tesso-Nilo forest condition, secondary data were collected from 4 HPII's andal.so direct observation done by using quadrant plot The results of research .show that people who live aroundthe Tesso-Nilo forest considered forest as source of income by illegal logging activity. This was mainly causedby high growth of people due to swakarsa migration who were poor and "land-hanger". Ally, many of their oilpalm plantation failed, so they still continue performing illegal logging activity. Consequently, Tesso-Niloforest ecosystem has been degraded that will further threat elephant living in this forest.

EVALUASI SIFAT FISIKO-KIMIA MINYAKGORENGYANG DIGUNAKAN OLEH PEDAGANG MAKANAN JAJANAN DI KECAMATAN TAMPAN KOTA PEKANBARU Dewi Fortijna Ayu; Fareda Hamjm Hamzah
Jurnal Sagu Vol 9, No 01 (2010)
Publisher : Universitas Riau

The research objective was to evaluate physicochemicai characteristic of frying oil which has ueenused by food sellers on the street located In Timpan Subdistrict, Oty of Pekanbaru. The result showed thatfood setters didn't buy frying oil blended with used oil from restaurant, but unpackaged frying ofl in the smallshop. The}' nrixed unpackaged frying oil with their used frying oil in order to increase the oil volume. Foodsellers used the oil for continuous frying until 2-3 times for animal products and 10-13 times for vegetableproducts. The physicochemicai characteristic of unpackaged frying oil were; water content of 0346%, wastecontent of1.008%, free fatty acid content of OMS'/t, peroiide number of 29.958 Meq/kg, density valne of0.904, andfaidinenunriter of 51.515. After continuous frying, the physicochemicai characteristics of fryingoil was decreased. Used frying oil for animal products has waste contentof 5.187%, free fatty acid content of42 *<, peroxide number of35.407 Meq/kg, density value of 0.910, and iodine number of40.776 after two.8/ itimes frying. Used frying oil for vegetable products has waste content of6.084%, free fatty acid content of4.28%, peroxide number of53.908 Meq/kg, density value of 0.914, and iodine number of32.429 after tentimes frying. The reduction of physicochemicai characteristic of used frying oil for vegetable products ishigher than animal products

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

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.

SOYGHURT SHELF LIFE OF PROBIOTICS AS A FILLER CHOCOLATE PRALINE Raswen Efendi; Evy Rossi; Suherni Safitri Rangkuti
Jurnal Sagu Vol 12, No 1 (2013)
Publisher : Universitas Riau

The purpose of the research was to determine the storage limits of soyghurtprobiotics as a filler chocolatepraline. The research was done by using Completely Randomized Design (CRD) with five treatments (0,1,2,3and 4) weeks and 3 replications. The data obtained were analyzed by ANOVAand continued with Tukeytest at5% level. Results showed that the storage time significantly affected the moisture content, total lactic acidbacteria and total lactic acid. Levels of proteinandfatwereanalyzedbeforestoragesoyghurtis equal to 4.40%and 2.65%. Results of this study showed that storage time soyghurt probiotic chocolate praline as filler effecton water content, total BAL, and total lactic acid. Storage time 4 weeks resulted soyghurt containingmoisture content (85.45%), total BAL (10.34 log cfu/ml), and total lactic acid (0.51%) is still suitable forconsumption.Key words: soyghurt, shelf life, chocolate praline, whey, lactic acid bacteria

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Shanti Fitriani

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sagu@ejournal.unri.ac.id

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+6281277044311

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sagu@ejournal.unri.ac.id

Editorial Address
Fakultas Pertanian Universitas Riau Kampus Bina Widya Km. 12 Simpang Baru Pekanbaru, 28293

Location
Kota pekanbaru,

Riau

INDONESIA

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Home Page

OAI Link

Editorial Team

Contact

Reviewer

Google Scholar

Contact Name Shanti Fitriani

Contact Email sagu@ejournal.unri.ac.id

Phone +6281277044311

Journal Mail Official sagu@ejournal.unri.ac.id

Editorial Address Fakultas Pertanian Universitas Riau Kampus Bina Widya Km. 12 Simpang Baru Pekanbaru, 28293

Location Kota pekanbaru, Riau INDONESIA

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Contact Name
Shanti Fitriani

Contact Email
sagu@ejournal.unri.ac.id

Phone
+6281277044311

Journal Mail Official
sagu@ejournal.unri.ac.id

Editorial Address
Fakultas Pertanian Universitas Riau Kampus Bina Widya Km. 12 Simpang Baru Pekanbaru, 28293

Location
Kota pekanbaru,

Riau

INDONESIA