Articles

RASIO LIDAH BUAYA DAN RUMPUT LAUT TERHADAP MUTU PERMEN JELLY Fitrina, Fina; Ali, Akhyar; Fitriani, Shanti
Jurnal Sagu Vol 13, No 1 (2014)
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Jelly candy is one from of diversification of products aloe vera and seaweed. This study aims to get the right ratiobetween aloe vera and seaweed to produce jelly candies with good quality. Parameters observed in this studymoisture content, ash content, pH, reducing sugar content, crude fiber content and organoleptic testing the level ofpreference panelist on candy jelly with aloe vera and the ratio of seaweed. The study was conducted using acompletely randomized design with 3 (three) replications consisting of 5 (five) treatments are:LR1 (aloe vera 90% :10% seaweed), LR2 (aloe vera 80% : 20% seaweed), LR3 (aloe vera 70% : 30% seaweed), LR4 (aloe vera 60% :40% seaweed), and LR5 (aloe vera 50% : 50% seaweed). The result of analysis showed that the ratio of aloe veraand seaweed significantly effect on moisture content, ash content, reducing sugar content, and crude fiber contentand not significantly effecton pH and the overall ratio of aloe vera and seaweed preferred by the panelists. Theratio of aloe vera and seaweed in the treatment LR4 (aloe vera 60%:40% seaweed) is best treated with a moisturecontent of 16.44%, ash content 0.38%, pH 3.36, reducing sugar content 22.62%, crude fiber content of 1.44% andpreferred by the panelists in organoleptic testing.Key words: Aloe vera, seaweed, jelly candy
Pengaruh Perbandingan Tepung Ketan dan Daging Buah Naga Merah (Hylocereus polyrhizus) Terhadap Kualitas Dodol Buah Prabowo, R.Agung Surya; Ali, Akhyar; Rossi, Evy
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 1, No 1 (2014): Wisuda Februari Tahun 2014
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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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
Penambahan Karaginan Terhadap Mutu Sirup Kulit Kayu Manis Faruqi, Safraul; Ali, Akhyar
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 1, No 1 (2014): Wisuda Februari Tahun 2014
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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This study aims to determine the best concentration of carrageenan on the quality of cinnamon bark syrup. Research conducted experiments using a completely randomized design (CRD) with 7 treatment that K0 = without carrageenan ; K1 = Carragenan 1 %; K2 = Carragenan 1.2 %; K3 = Carragenan 1.4 %; Carragenan K4 = 1.6 %; Carragenan K5 = 1.8 %; K6 = Carragenan 2 %. The results showed that the concentration of carrageenan significantly affect the pH value, the viscosity of the sucrose concentration, homogeneity of the emulsion, the color of the hedonic test, the color and flavor of the descriptive test. Concentration K1 (addition of carrageenan 1 %) with a pH of 4.22; levels of sucrose 64.88 %; levels sinamaldehid 0.6429 %; viscosity 40.75 g/cm.s in the first week and 32.87 g/cm.s on the second week , the homogeneity of the emulsion 95.83 % in the first week and 94.17 % in the second week. Keywords : Syrup cinnamon bark, carragenan.
Kajian Mutu Mi Instan Yang Terbuat Dari Tepung Jagung Lokal Riau dan Pati Sagu Maylani, Dony; Ali, Akhyar; Pato, Usman
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 1, No 2 (2014): Wisuda Oktober 2014
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The purpose of this study was to obtain the best ratio of corn flour and sago starch on the quality of instant noodles. A completely randomized design with five treatments and flour replications was used. The treatment consist were JST1 (corn flour 60% : sago starch 30% : tapioca 10%), JST2 (corn flour 55% : sago starch 35% : tapioca 10%), JST3 (corn flour 50% : sago starch 40% : tapioca 10%), JST4 (corn flour 45% : sago starch 45% : tapioca 10%) and JST5 (corn flour 40% : sago starch 50% : tapioca 10%). The results show that the ratio of corn flour and sago starch were significantly affected the quality of instant noodles. The best treatment of this study was JST2 with, water content before frying of 10,73% (w/w), moisture content after frying of 6,39% (w/w), protein content of 7,42% (w/w), total acid number of 0,14% (w/w), the intackness of 95,36% (w/w), and rehydration time 10 of minutes 6 seconds.   Keywords: instant noodles, corn starch, sago starch
EVALUASI MUTU SABUN PADAT TRANSPARAN DARI MINYAK GORENG BEKAS DENGAN PENAMBAHAN SLS (Sodium Lauryl Sulfate) DAN SUKROSA Hardian, Khairil; Ali, Akhyar; ', Yusmarini
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 1, No 2 (2014): Wisuda Oktober 2014
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This research aims were to obtain the best concentration of sodium lauryl sulfate and sucrose and to know the characteristics consumer acceptance of transparent soap from purified used cooking oil. This research used completely randomized design (CRD) with 17 treatments and three replications.Observations of the purified used cooking oil were water content, free fatty acids, saponification number and descriptive organoleptic test. Meanwhile, the observations of transparent soap includes moisture content, free fatty acids, saponification number, pH, foam test, irritation test and organoleptic tests. The results showed that best formulation of transparent soap was1,5%sodium lauryl sulfateand 15,5% sucrose with water content 4,46%, free fatty acid not detected, the volume of foam is 166,49 cm3, pH 9,8, hardness test 0,37 cm/second and no cause irritation.   Keyword: cooking oil, transparent solid soap, sodium lauryl sulfate, sucrose.  
PEMANFAATAN TEMPE DENGAN JAMUR TIRAM (Pleurotus ostreatus) DALAM PEMBUATAN NUGGET Sumantri, Bondan; Ali, Akhyar; Johan, Vonny Setiaries
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 2, No 2 (2015): Wisuda Oktober 2015
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The purpose of this study was to obtain the best nugget formulation of utilization tempeh and oyster mushrooms both in terms of organoleptic and nutritional substances nuggets. This research used Complete Randomized Design (CRD) with four treatments and four replications. The treatments were TJ1 (95% Tempe, 5% oyster mushroom), TJ2 (90% Tempe, 10% oyster mushroom), TJ3 (85% Tempe, 15% oyster mushroom), TJ4 (80% Tempe, 20% oyster mushroom). The data obtained were analyzed using analysis of variance followed by Duncan's New Multiple Range Test (DNMRT) at 5% level. Results showed that the ratio of tempeh and oyster mushroom in each treatment significantly affected the moisture content, ash content, fiber content, protein content and flavor, but did not significantly affect the elasticity, adhesiveness, aroma, colour and overall assessment. The best treatment in this study is TJ1 (95% Tempe, 5% oyster mushroom) with a moisture content 46,62%, protein content 16,29%, ash content 0,47% and fiber content 3,47%.   Keywords: Nugget, Tempeh, Oyster mushroom
PENERIMAAN PANELIS DAN ANALISIS USAHA ROTI MANIS DARI TEPUNG TERIGU DAN MODIFIED CASSAVA FLOUR (MOCAF) Aryati, Dini Sri; Ali, Akhyar; ', Eliza
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 2, No 2 (2015): Wisuda Oktober 2015
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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The purposes of this study were to analyse the level of acceptance by the panelists and to analyze the business feasibility of sweet bread made from wheat and modified cassava flour (mocaf). the research was conducted experimentally by making sweet bread from 70% wheat and 30%mocaf and then tested the panelists acceptance and business analysis. Method was use accepted test by 50 panelists tested the sweet bread and then calculates by Cochran’s Q test. Accepted test by 50 panelists whose 43 panelists accepted the experience sweet bread and 49 panelists accepted the commercial sweet bread. Cochran’s Q test shows that F table is lower than F calculating, therefore sweet bread from wheat and mocaf was different with commercial sweet bread. Total cost of a day processing production from 5 kg powders were Rp. 245.985,21 with 307 sweet breads and sell with price is Rp. 1.000,00 answered is Rp. 307.000,00 revenue. Benefit that got is Rp. 61.014,79 with efficience of business is 1,25. Total product of break even point were 246 sweet breads with minimal priced is Rp. 801,25. Total product and price of break even point which important point to make this business was not failed. Conclusion of this experience is sweet bread could be accepted by panelist and ready to sell.   Keywords: business analysis, mocaf,panelists acceptance, sweet bread, wheat
PEMANFAATAN MANGGA ARUM MANIS DALAM PEMBUATAN DODOL DENGAN PERBEDAAN KONSENTRASI TEPUNG KETAN DAN RUMPUT LAUT Pasaribu, Hamid Ucok; Ali, Akhyar; Hamzah, Faizah
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 2, No 2 (2015): Wisuda Oktober 2015
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Utilization of cotton candy mango in directly encourage mango processing into derived products. One cotton candy mango derivative products is Dodol. Dodol is expected to be high in fiber. Fiber can be obtained from the addition of seaweed in the manufacture Dodol. The purpose of research is the use in the manufacture of cotton candy mango Dodol with different concentrations ofb glutinous rice and seaweed. The study was conducted using a completely randomized design (CRD) with 4 treatments and 4 replications. Each study uses comparative glutinous rice and seaweed that is different in each treatment including K1R1 (85:15), K2R2 (80:20), K3R3 (75:25) and K4R4 (70: 30). Parameters measured were moisture content, ash, crude fiber, and organoleptic. The best treatmentis K1R1with sticky riceflour ratio of 85% and15% moisture content of grass yield 10.14; ash content of 0.39; crude fiber of 8.30 overall acceptance. Keywords: Arum manis mango, seaweed, glutinous rice, dodol
KAJIAN PEMANFAATAN TEPUNG LABU KUNING (Cucurbita moschata Durch) DAN TEPUNG TEMPE DALAM PEMBUATAN KUKIS Tambunan, Krisno; Ali, Akhyar; Hamzah, Faizah
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 2, No 2 (2015): Wisuda Oktober 2015
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The purpose of this research was to acquire best cookies which has high nutrition content from pumpkin flour and tempe flour and meet quality standard of cookies (SNI 01-2973-1992.This research used Complete Randomized Design (CRD) with four treatments and four replications. The treatments were P1 (65% pumpkin flour, 5% tempe flour), P2 (60% pumpkin flour, 10% tempe flour), P3 (55% pumpkin flour, 15% tempe flour) and P4 (50% pumpkin flour, 20% tempe flour). Data were analized using ANOVA and DNMRT at 5% level. The result showed that cookies from different pumpkin flour and tempe flour gave the significant effect to the moisture content, ash content, protein content, β-caroten content, valuation of description organoleptic and valuation of hedonic organoleptic to the colour, flavor, taste, total value, but non significant to texture in hedonic value and organoleptic assessment to the level of children like of cookies. The best cookies in this research is P3 with has 4,54% moisture content, 1,89% ash content, 10,71% protein content and 9,31% β-caroten content. Keyword: Cookies, pumpkin flour, tempe flour, β-caroten
EVALUASI MUTU SOSIS ANALOG JANTUNG PISANG DAN TEMPE MUSTIKA, ANISA; ALI, AKHYAR; AYU, DEWI FORTUNA
Jurnal Sagu Vol 17, No 1 (2018)
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The purpose of this study was to obtain the best formulation of analoq sausage made from banana’s blossomand tempeh that meet the standard quality of sausage. The research used Completely Randomized Designwith five treatments and four replications. The treatments were ratio of banana’s blossom and tempeh 50:50,40:60, 30:70, 20:80, and 10:90. Data obtained were analyzed using Analysis of Variance and followed byDuncan’s New Multiple Range Test at 5% level. The results showed that ratio of banana’s blossom andtempeh in each treatment significantly affected moisture, protein, fat, and crude fiber contents. The treatmentsalso significantly affected colour and flavor, but didn’t significantly effected texture sausage. The besttreatment was a sausage which made from ratio of banana’s blossom and tempeh 10:90. The sausage hadmoisture content 48.50%, ash content 2.41%, protein content 17.11%, fat content 9.81%, carbohydratecontent 24.90%, and crude fiber content 2.20%. Panelist like the sausage in hedonic test, while in descriptivetest the sausage had yellow colour, tempeh flavor, tempeh taste, and slightly chewy texture.