cover
Contact Name
-
Contact Email
-
Phone
-
Journal Mail Official
-
Editorial Address
-
Location
Kota pekanbaru,
Riau
INDONESIA
Jurnal Online Mahasiswa (JOM) Bidang Pertanian
Published by Universitas Riau
ISSN : -     EISSN : -     DOI : -
Core Subject : Agriculture,
Arjuna Subject : -
Articles 1,852 Documents
Penerimaan Panelis Terhadap Teh Herbal Dari Kulit Buah Manggis (Garcinia mangostana L.) Dengan Perlakuan Suhu Pengeringan Lasma Simanjuntak; Noviar Harun; Raswen Efendi
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 1, No 1 (2014): Wisuda Februari Tahun 2014
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

The processing of mangosteen rind is still less than optimal, so one of processing mangosteen rind is making herbal tea. The purpose of research is drying mangosteen rind with best quality and knowing the acceptance of panelists from herbal tea of mangosteen rind. Research conducted using a Completely Randomized Design (CRD) with 4 treatments and 4 replications. Each treatment is using drying for 3 hours at different temperatures, namely 75°C, 80°C, 85°C and 90°C. Parameters measured were water content, ash content, crude fiber, antioxidants, toxicity and organoleptic. The result showed the drying temperature significantly affect the water content, crude fiber, organoleptic and not significantly to ash content. The best treatment is drying at 85 ° C with a water content value 7.98; 4,129 ash content; crude fiber 7863; antioxidant 3.95 × 10-34; toxicity of 34.67 and 0.92 overall acceptance. Keywords: mangosteen, drying temperature, mangosteen rind, herbal tea
Kajian Produksi Es Krim Probiotik Dengan Penambahan Bakteri Asam Laktat Enkapsulasi Lela Natalia; Fajar Restuhadi; Evy Rossi
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 1, No 1 (2014): Wisuda Februari Tahun 2014
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

The purpose of this research was to study the viability of lactic acid bacteria (Lactobacillus acidophilus) encapsulation in the ice cream with the conditions of low temperature and pH 2. The research was carried out experimentally by using Completely Randomized Design (CRD) with four treatments and four replications, namely: A0, A1, A2, and A3, respectively for alginate 0% (control), alginate 3 %, alginate 4 % and  alginate 5 % (v/v) culture of Lactobacillus acidophilus. Data were statistically analyzed using Analysis of Variance (ANOVA) followed by DNMRT test at the 5% level. Results of this study indicated that the alginate concentration had a significant effect (P<0.05) on the survival of Lactobacillus acidophilus at 0 hour storage, freezing storage for 48 hours, pH 2 and texture of ice cream. The treatment of A3 (Alginate 5 %) resulted in viability Lactobacillus acidophilus on storage 0 hours (99.02%), frozen storage for 48 hours (79.32 %), and the condition of pH 2 (37.33%) was relatively better than others treatments. The best Sensory Evaluation obtained on treatment A0 where the ice cream was no sensation of gel beads and very soft texture. The whole assessment of it was on A0 treatment. Keywords: probiotic, ice cream, encapsulation, alginate
Pendugaan Umur Simpan Mi Instan Berbasis Tepung Jagung Lokal Riau dan Tapioka Menggunakan Metode Akselerasi Matius Teddy Ginting; Usman Pato; Fajar Restuhadi
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 1, No 1 (2014): Wisuda Februari Tahun 2014
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

The purpose of this study was to determine the shelf life of instant noodles made from local corn flour with or without the addition of tapioca. This study was conducted experimentally using the Accelerated Storage Studies Method by keeping the products for 28 days at temperatures of 35ºC, 45ºC, 55ºC, the observed parameter organoleptic quality and TBA values. The results showed the self life of instant noodles made with or without the addition of tapioca were 39,552 days and 49,869 days, respectively. Keywords: Corn flour, Tapioca, Shelf Life and Accelerated Methods
Penggunaan Whippy Cream Dalam Pembuatan Es Krim Soyghurt Noven Rae Pangga; Evy Rossi; Rahmayuni &#039;
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 1, No 1 (2014): Wisuda Februari Tahun 2014
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Soyghurt is fermented products like yoghurt which is made from soya milk by using probiotic bacteria such as Lactobacillus acidophilus and                  L. bulgaricus. To improve various processed soybean and supports the sale in the community, soyghurt was  processed to ice cream.  In order to increase  low fat in soyghurt ice cream, it should be added vegetable fat, that was whippy cream (W).  The aim of this research was to get the best ratio between whippy cream (W) and soyghurt (S) in making soyghurt ice cream. This research was carried out in an experiment  by using a Completely Randomized Design (CRD) with five treatments (WS1, WS2, WS3, WS4, and WS5 each for the ratio : 10% W and 90% S, 20% W and 80% S, 30% W and 70% S, 40% W and 60% S, and 50% W and 50% S) with three replications.  Data obtained were analyzed statistically using analysis of variance (ANOVA) and if the calculated F is greater than or equal to F table then continued with DNMRT Test at 5% level. The results showed that the combination of W and S in making ice cream significantly improves overrun, melting rate, degree of acidity (pH), total solids, fat and protein content,  but decrease the lactic acid bacteria (LAB)content.  It can be concluded that the best treatment in making soyghurt ice cream was WS5 treatment (50% Whippy cream and 50% Soyghurt).   Keywords : Whippy cream, Ice Cream, Soyghurt,
Penggunaan Whippy Cream Dalam Pembuatan Es Krim Soyghurt Pangga, Noven Rae; Rossi, Evy; ', Rahmayuni
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 1, No 1 (2014): Wisuda Februari Tahun 2014
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Soyghurt is fermented products like yoghurt which is made from soya milk by using probiotic bacteria such as Lactobacillus acidophilus and                  L. bulgaricus. To improve various processed soybean and supports the sale in the community, soyghurt was  processed to ice cream.  In order to increase  low fat in soyghurt ice cream, it should be added vegetable fat, that was whippy cream (W).  The aim of this research was to get the best ratio between whippy cream (W) and soyghurt (S) in making soyghurt ice cream. This research was carried out in an experiment  by using a Completely Randomized Design (CRD) with five treatments (WS1, WS2, WS3, WS4, and WS5 each for the ratio : 10% W and 90% S, 20% W and 80% S, 30% W and 70% S, 40% W and 60% S, and 50% W and 50% S) with three replications.  Data obtained were analyzed statistically using analysis of variance (ANOVA) and if the calculated F is greater than or equal to F table then continued with DNMRT Test at 5% level. The results showed that the combination of W and S in making ice cream significantly improves overrun, melting rate, degree of acidity (pH), total solids, fat and protein content,  but decrease the lactic acid bacteria (LAB)content.  It can be concluded that the best treatment in making soyghurt ice cream was WS5 treatment (50% Whippy cream and 50% Soyghurt).   Keywords : Whippy cream, Ice Cream, Soyghurt,
Kombinasi Jamur Tiram Putih (Pleurotus Ostreatus) Dengan Ikan Patin Dalam Pembuatan Bakso Ikan Nuraisah &#039;; Raswen Efendi; Evy Rossi
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 1, No 1 (2014): Wisuda Februari Tahun 2014
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

The study aimed to obtain the proper formulation in the manufacture of white oyster mushroom meatballs. The research was carried out experimentally using completely randomized design (CRD) with five treatments, namely : JP1 (95% White Oyster Mushroom : 5% Catfish), JP2 (90% White Oyster Mushrooms : 10% Catfish), JP3 (85% White Oyster Mushroom : 15% catfish), JP4 (80% White Oyster mushrooms : 20% catfish), JP5 (75% White Oyster mushrooms : 25% catfish). The results showed that the combination of oyster mushroom with catfish significantly effect on the moisture content, ash content, fat content, flavor and texture, on organoleptic but did not significantly affect the color, flavor and overall acceptance. The best combination was JP4 (80% White Oyster Mushroom : Catfish 20%) which content 75,61% water, 2,01% ash, 0.65% fat, grayish white color, the aroma of fish,distinctive flavor fish balls, chewy texture and overall assessment by panelists preferred meatballs Keywords:Meatballs, WhiteOyster Mushrooms and Catfish
Penggunaan Kitosan Sebagai Bahan Pengawet Pada Sirup Nanas (Ananas comosus (L.) Merr) ', Nurazizah; Effendi, Raswen; ', Yusmarini
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 1, No 1 (2014): Wisuda Februari Tahun 2014
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

The aim of this research was to know the effect of presented of several chitosan concentration on the pineapple syrup to quality and growth of mold during storage and to know the best concentration. This research had been using group randomized design (GSD), i. e: K1 (without presented of chitosan solution); K2 (presented 0,5% of chitosan solution); K3 (presented 1,0% of chitosan solution); K4 (presented 1,5% of chitosan solution); K5 (presented 2,0% of chitosan solution). Parameters  analyzed  were  dissolved  density  completely,  acidity  (pH),  viscosity, precipation, mold and organoleptic value included colour, taste, aroma,  viscosity degree and valuasion totality. The  result  showed  that  present  of  several  chitosan concentration had significant effect on the dissolved density completely, acidity (pH), viscosity and organoleptik value of pineapple syrup. By generally presented chitosan on the pineapple syrup had been advance dissolved density completely, viscosity and precipation, however pH had been down. Present chitosan had been growth of mold blocked on pineapple syrup. Be based on organoleptic test of pineapple syrup on general valuation could more acceptable by panelist until 1,0%.   Keyword: pineapple syrup, preservatives, chitosan
Pengaruh Perbandingan Tepung Ketan dan Daging Buah Naga Merah (Hylocereus polyrhizus) Terhadap Kualitas Dodol Buah R.Agung Surya Prabowo; Akhyar Ali; Evy Rossi
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 1, No 1 (2014): Wisuda Februari Tahun 2014
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

The purpose of this study was to determine the best ratio of Glutinous flour and Red dragon fruit (Hylocereus polyrhizus) towards the quality of fruit dodol. The experiment was arranged by the Randomized Complete Design (RCD) with four treatments : T1N1 = 1:1 (50% Glutinous flour, 50% Red dragon fruit); T2N2 = 1:0,8 (55,56% Glutinous flour, 44,44% Red dragon fruit); T3N3 = 1:0,6 (62,5% Glutinous flour, 37,5% Red dragon fruit) dan T4N4 = 1:0, (71,43% Glutinous flour, 28,57% Red dragon fruit). The result of this study showed the ratio of glutinous flour and red dragon fruit affected on water content, ash content, crude fiber content, colour, flavor, texture and overall acceptance of fruit dodol. It was concluded the treatment of T4N4 (71,43% Glutinous flour, 28,57% Red dragon fruit) produce dodol with the best quality towards: water content 16,54%; ash content 0,21%; crude fiber content 0,93%. Keyword: Dodol, Glutinous flour and Red dragon fruit
Kajian Penggunaan Tween80™ Pada Pelbagai Konsentrasi Nira Nipah Kental Dalam Proses Fermentasi Bioetanol Rezita Azizah; Fajar Restuhadi; Evy Rossi
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 1, No 1 (2014): Wisuda Februari Tahun 2014
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

The aimed of the research was to obtain the best combination treatment between early sugar concentration and Tween80 concentration as surfactant and nutrition for Saccaromyces cerevisiae to produce ethanol on very high gravity fermentation from Nypa sap. The exploration research used two factor treatments with two replications. The treatments consist of early sugar concentration N1 (20%), N2 (25%), N3 (30%) and Tween80 concentration T0 (0%), T1 (0,2%), T2 (0,4%), T3 (0,6%). Observation was conducted every 24 hours i.e sugar concentration, ethanol concentration, amount of cell, and pH. Data obtained were analyzed by descriptive method. The best combination treatment was T1N3 (Tween80 0,2% and N 30%) which produced ethanol 16,20%. Keywords: Nypa sap, Tween80, Bioethanol, Very High Gravity Fermentation
Pembuatan Mi Instan Berbahan Tepung Jagung Lokal Riau Dan Tapioka Rifka Fitri Isnaini; Usman Pato; Yusmarini &#039;
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 1, No 1 (2014): Wisuda Februari Tahun 2014
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

  The purpose of this research was to obtain the best rasio of Riau local corn flour and tapioca which meet the Indonesian Quality Standard of instant noodle (SNI 01-3551-2000). Research was carried out experimentally using a Completely Randomized Design (CRD) with 5 treatments and 3 replications in order to obtain 15 experimental units. Treatments of this research were JT0 (100% corn flour) as control treatment, JT1 (75% corn flour : 25% tapioca), JT2 (65% corn flour : 35% tapioca), JT3 (55% corn flour : 45% tapioca) and JT4 (45% corn flour : 55% tapioca). Data obtained were statistically analyzed using Analysis of Variance (ANOVA). If the calculated F is greater than or equal to F table then continued with DNMRT test at 5% level. The result show that addition of tapioca significantly affected the intacness of noodle, moisture content after frying, total acid value, and rehydration time, but did not significantly influence the moisture content after drying and protein content. The best treatment was JT4 with an intacness of 96,96%; moisture content after drying of 7,71%; moisture content after frying of 2,03%; protein content of 2,83%; total acid value of 0,22 and rehydration time of 5,41 minutes.   Keywords: Local Riau corn flour, tapioka flour and instant noodle

Page 1 of 186 | Total Record : 1852