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Shanti Fitriani
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Fakultas Pertanian Universitas Riau Kampus Bina Widya Km. 12 Simpang Baru Pekanbaru, 28293
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Sagu
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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Respon Tanaman Kedelai Terhadap Khelat Tembaga (Cu-edta) pada Tanah Gambut Zulfatri '; Murniati '
Jurnal Sagu Vol 4, No 01 (2005)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1318.125 KB) | DOI: 10.31258/sagu.v4i01.708

Abstract

An experiment was conducted to determine the effect of Cu-EDTA on the growth and production of soy heancultivated on peat soil. A completely randomized design was assigned with 6 treatments namely 0,50,1 (M),150,200 and 250 ppm of Cu-EDTA solution. It was found that application of Cu-EDl A increased .significantlythe primary branch, dry-matter, pi>d, percentage of fullyfilledpod, weight of .seeds and of H ) seeds/plant. ItMwas also found that treatment of 2(X) ppm of Cu-EDTA solution gave the highe.st value at most observations.
RASIO TEPUNG SAGU DAN IKAN MOTAN (Thynnichthys polylepis) TERHADAP KARAKTERISTIK KERUPUK GUSLIKO NURMAN; USMAN PATO; YELMIRA ZALFIATRI
Jurnal Sagu Vol 16, No 2 (2017)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (133.299 KB) | DOI: 10.31258/sagu.v16i2.5405

Abstract

Fish crackers are one of processed poducts with the fish as the main ingredient with addition of flour orstarch. This purpose of this study was to get the best ratio between sago starch and motan fish. This researchused a Complete Randomized Design Experiment with five treatments and three replications. The treatmentswere were the ratio of sago starch : motan fish 90:10 (K1), 80:20 (K2), 70:30 (K3), 60:40 (K4), 50:50 (K5). Thedata obtained were statistically analyzed using Analysis of Variance (ANOVA) and Duncan’s New MultipleRange Test (DNMRT) at 5% level. The parameters observed were swelling power, moisture, ash, and proteincontents as well as sensory test. Ratio of sago starch and motan fish significantly affected moisture, ash andprotein contents, colour, taste, aroma, crispiness, and acceptance by panelist. The best treatment of crackersfrom this research was K4 which had swelling power 21.57%, moisture content 11.90%, ash 0.97%, andprotein 22.00%. The result of descriptive test assessment, crackers had no brown colour (2.42), flavor fishcrackers (3.70), taste fish (3.72), and texture crispiness (2.57). Overall assessment hedonic test of crackerswas preferred by the panelists.
PERTUMBUHAN DAN PRODUKSI JAGUNG MANIS {ZEAMAYS VARSACCHRATA STURT) PADA TANAH GAMBUT YANG DI APLIKASI AMELIORAN DREGS DAN FOSFATAIAM Nelvia '; Rosmimi '; Join Sinaga
Jurnal Sagu Vol 9, No 2 (2010)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (3002.81 KB) | DOI: 10.31258/sagu.v9i2.625

Abstract

Maize production technologies that are available on the fertile land has been able to increase prodnctivityfrom 5.0 to 10.0 tons of dry beans per hectare, but the technology on marginal lands such as peatbinds are notyet avaihibte so its productivity is veiy low. Dregs is alkaline and conuins essential macro and mkro nutrientsso it has potential to be applied as fertilizer and ameliorant in peat The research aimed to study the growth andproduction of sweet com, with application of iregs as ameiiorant and phosphorus source. Peat soil wasobtained from experiment plot, faculty- of ^ricuHure in Rambo Panjang village, Kampar and firqpi was obtainedfrom PT RAPP Kcrinci, Riau. Experiments used completely randomized design of factorial 4x4 which werearacliorant dregs (0, S, 10 and 15 tons/ha) and source of phosphate (SP-M, FA Huinan China, ChristmasIsland and Petrokimia Gresik) and each treatment was repeated 3 times. Dregs characterization resultsshowed that solid waste is not identified as waste according to Rcgulatkin No. B3. No. 18 Jo. 8S Year in 1999.Dregs Applications of 5 tons / ha increased dry weight of straw and crop production of 93-97% and 106-l<3*^ respectively on each source of phosphate compared with no application of dregs. Tbe highest dryweight of straw and production of about 150-260% were obtained at dregs application of 10 tons / ha whiledregs application of 10 tons / ha resulted in the highest production of about 150-260%.
PEMANFAATAN WORTEL (Daucus Carota L.) DALAM PEMBUATAN ES KRIM DENGAN PENAMBAHAN JERUK KASTURI (Citrus Microcarpa B.) CHODIJAH CHODIJAH; NETTI HERAWATI; AKHYAR ALI
Jurnal Sagu Vol 18, No 1 (2019)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (162.229 KB) | DOI: 10.31258/sagu.v18i1.7865

Abstract

Ice cream is a type of semi-solid food made by freezing ice cream flour from sugar, a mixture of milk, animal orvegetable fat, with or without other food additives permitted. The purpose of this study was to determine theeffect of the addition of carrot (Daucus carota L.) and kasturi orange (Citrus microcarpa B.) in making icecream on the quality and sensory properties of ice cream in accordance with the Indonesian National Standard(01-3713-1995). The experiment was conducted experimentally using a completely randomized design (RAL)with 4 treatments and 4 replications to obtain 16 experimental units. The treatment used in the study was W1(ratio of carrot extract : kasturi orange 80:20), W2 (ratio of carrot extract : kasturi orange 70:30), W3 (ratio of carrotextract : kasturi orange 60: 40) and W4 (ratio of carrot extract : kasturi orange juice 50:50). The data obtained wereanalyzed statistically using analysis of variance (ANOVA). If F calculation was equal with or more than F table,the further testing is done by duncan’s new multiple range test (DNMRT) at 5% level. The best formulation ofice cream was using W2 treatment (ratio of carrot extract 70% and kasturi orange 30%). The resulting ice creamtotal sugar of 60,16%, total solids of 66.11%, fat of 5.01%, protein of 3.08, overrun of 20.41%, melting time of8.07%, and sensory assessment. Over all sensory assessment was favored by panelist with descriptions ofyellow, scented with citrus oranges and carrots, sour taste to unctuous and soft in texture.
PEMANFAATAN WORTEL (Daucus carota L.) DALAM MENINGKATKAN MUTU NUGGET TEMPE ADI WIBOWO &#039;; FAIZAH HAMZAH &#039;; VONNY SETIARIES JOHAN
Jurnal Sagu Vol 13, No 2 (2014)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (111.202 KB) | DOI: 10.31258/sagu.v13i2.2577

Abstract

The purpose of this study was to obtain the best tempeh nugget with the addition of carrot in term of nutrientcontent, fiber level and organoleptic test. This study used a Complete Randomized Design (CRD) with fourtreatments and four replications treatment. The treatments were TW1 (90% tempeh : 10% carrot), TW2 (80%tempeh : 20% carrot), TW3 (70% tempeh : 30% carrot), TW4 (60% tempeh : 40% carrot). Data obtained weretreated by the analysis of variance followed by Duncan New Multiple Range Test (DNMRT) at the level of 5%.The results show that the ratio of tempeh and carrot in each treatment significantly affected to the moisture,fiber, ash and protein content, taste hedonic, texture but did not significantly affected to color, flavor andoverall assessment. The best treatments in this research was TW4, with moisture content of 52,73%; proteincontent 13,37% that meet the quality standard of chicken nugget (SNI 01-6683-2002). The ash content1,53% and fiber content 3,12% was quite higher than those of standard.Key words: Nugget, Tempeh, carrot, fiber
PENGGUNAAN LILIN UNTUK MEMPERPANJANG UMUR SIMPAN BUAH NAGA MERAH (Hylocereus polyrhizus) Noviar Harun; Raswen Efendi; Saddam Husein Hasibuan
Jurnal Sagu Vol 11, No 2 (2012)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (178.63 KB) | DOI: 10.31258/sagu.v11i2.1427

Abstract

The aim of this study was to determine the effect of variaus concentration of wax emulsion onthe shelf life of red dragon fruit (Hylocereus polyrhizus). This study was done at the Laboratory ofAnalysis of Agricultural Products, Faculty of Agriculture, University of Riau. The design used in thestudy was completely randomized design (CRD) with 5 treatments and 4 replications. Treatments wereperformed during the study were L1: No wax emulsion; L2: Application of 2% wax emulsion; L3:Application of 4% wax emulsion; L4: Application of 6% wax emulsion; L5: Application of 8% waxemulsion. The data formed were statistically analyzed with analysis of variance. Parameter absorvedwere total dissolved solid, weight shrinkage, respiration rate and organoleptic tests including skinand flesh colors, flavor and aroma. Use of wax emulsion significantly affected the weight, moisturecontent, textue, flash and skin colors and teste, but did not significantly influence the dissolved totalsolid, respiration rate, and aroma of rad dragon fruit. The best treatment found when 6% of waxemulsion applied.Key words: dragon fruit, wax, combined
Efek Pemberian Beberapa Sumber Fosfat dan Mikoriza Vesikular Arbuskula pada Bibit Tanaman Jarak Pagar (Jatropha curcas L.) di Medium Gambut Anis Tatik Maryani; Nelvia &#039;
Jurnal Sagu Vol 8, No 02 (2009)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2578.666 KB) | DOI: 10.31258/sagu.v8i02.1385

Abstract

This research was conducted at experimental plot, Faculty of Agriculture Riua University from September 2007 to Januari 2008. This research aimed to know the influence of mycoriza application, type of phosphate, and interaction of both factor, and the best mycoriza dosage and phosphate type toward the growth of Jathropa curcas seed. This research was conducted by Completely Randomized Design (CRD) consisted of 2 factor with 3 replication. The first factor was mycoriza application, and second factor was the application of some phosphate sources. The result of Various investigation Analysis was tested by Duncan’s New Multiple Range Test (DNMRT) at 5% level. The parameters observed were plant height, number of leaves, stem diameter, dry weight, root protrude ratio, and percentage of mycoriza. It may be concluded from the research that the interaction between natural phosphate of Huinan China with 10 g mycoriza/polybag improves the growth of Jathropa curcas seed.
KARAKTERISTIK FISIKOKIMIA TEPUNG KELADI SINABOI (Colocasia esculenta) Fahroji Fahroji; Viona Zulfia
Jurnal Sagu Vol 20, No 2 (2021)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (311.274 KB) | DOI: 10.31258/sagu.20.2.p.60-65

Abstract

Talas/keladi merupakan salah satu komoditas unggulan di Kabupaten Rokan Hilir (Rohil) Provinsi Riau. Keladi Sinaboi secara umum masih dijual dalam bentuk umbi segar. Pengolahan tepung keladi menjadi salah satu alternatif meningkatkan nilai tambah bagi petani. Tujuan penelitian ini adalah mempelajari karakteristik fisikokimia umbi dan tepung keladi. Keladi diperoleh dari Kecamatan Sinaboi kemudian dibawa ke Labaratorium Pascapanen BPTP Riau dan dibuat menjadi tepung. Umbi keladi dan tepung kemudian dianalisa karakteristik fisikokimianya. Hasil penelitian menunjukkan bahwa Keladi Sinaboi dikelompokkan menjadi 2 grade yaitu ukuran besar (BB) dengan berat rata-rata 959 gr dan ukuran kecil (BK) dengan berat rata-rata 501 gr. Sedangkan ukuran umbi grade BB 41% lebih panjang daripada umbi grade BK. Umbi keladi memiliki kadar air 62,93%, abu 1,42%, protein total 2,30%, lemak 0,09%, serat kasar 0,76%, gula reduksi 1,62%, pati 27,54%, amilosa 6,85%, L* 86,37, a* 5,40, dan b* 8,52. Tepung keladi memiliki kadar air 11,63%, abu 3,17%, protein total 5,73%, lemak 0,27%, serat kasar 1,22%, gula reduksi 1,94%, pati 67,80%, amilosa 14,92%, L* 83,17, a* 6,99, dan b* 5,19.
PEMANFAATAN PATI SAGU DAN TEPUNG IKAN PATIN DALAM PEMBUATAN BISKUIT SESMITA SARI; VONNY SETIARIES JOHAN; AKHYAR ALI
Jurnal Sagu Vol 15, No 2 (2016)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (51.96 KB) | DOI: 10.31258/sagu.v15i2.5222

Abstract

The objectives of this research was to obtain the best ratio of sago starch and catfish flour in making biscuitand meet the quality standard of biscuits (SNI 01-2973-1992). This research used a completely randomizeddesign (CRD) with 5 treatments and 4 replications. The treatments in this research were ratio of sago starchand catfish flour; SP1 (80 : 20), SP2 (70 : 30), SP3 (60 : 40), SP4 (50 : 50) and SP5 (40 : 60). The data obtainedwas analyzed statistically using analysis of variance and further tested with DNMRT at the level of 5%. Theresult showed the different combination of sago starch and catfish flour gave significant effect on the moisturecontent, ash content, protein content, fat content, colour, aroma, texture and taste of biscuit using descriptivetest. Based on the overall assessment, the panelists lightly like biscuit of all treatments. The best treatment ofthis research was biscuit with ratio sago starch 40 and catfish flour 60, which moisture content 3.55%, ashcontent 1.36%, protein content 27.33%, fat content 8.88% and met quality standard of biscuit (SNI 01-2973-1992). The biscuit have characteristics cream in colour, the aroma was fishy, little brittle and tasted ofcatfish.
PENGARUH PENGGUNAAN JARAK TANAM TERHADAP PERTUMBUHAN DAN PRODUKSI PADI SAWAH (ORYTXI SATIVA L.) VARIETAS IR 42 DENGAN METODE SRI (SYSTEM OFRICE INTENSIFICATION) Husna Yetti; Ardian &#039;
Jurnal Sagu Vol 9, No 01 (2010)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2232.143 KB) | DOI: 10.31258/sagu.v9i01.616

Abstract

Kampar District is one ofriceproduction centres in Riau, so it is important to develop SRI (System of RiceIntensiOcation) method. To apply this method, we should know therightdbunce for thericeto be plantedbecause the farmers stfll use pbinting disUnce of25 x 25 on. The research used Randomized Block design,with four treatments and three repltcattoas. The treatment is the planting distance as ibUow: 25 1 25 cm (SI),30 X 30 cm (S2), 35135 cm (S3) and 40 x 40 cm (S4). The result of analysis was tested by Duncan's NewMultiple Range Test (DNMRT) at 5% level. The research result showed that by SRI method, thericepiantgrow and produce very well with planting distance of 40 K 40 cm and the production of dry unpolished grainis 6^8 kg per plot.

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