Articles

PENGARUH PEMBERIAN BEBERAPA JENIS GULA DAN SUMBER NITROGEN TERHADAP PRODUKSI NATA DE PINA ', Yusmarini; pato, Usman; Johan, Vonny Setiaries
Jurnal Sagu Vol 3, No 01 (2004)
Publisher : Jurnal Sagu

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Abstract

The effect of addition of various sugars and nitrogen sou rces on the production of nata de pina was evaluated.Data obtained were treated by the analysis of variance followed by Duncan's New Multiple Range Ttest Resultsof study indicate that various sugars and nitrogen sources significiintly affected the thickness, weight andrcndcmcnt of nata, however no effect of these compounds on the water content. Combination of sucrose assource of sugar and urea as source of nitrogen exhibited the highest production of nuta compared to othertreatments.
EVALUASI MUTU DAN PENERIMAAN PANELIS TERHADAP RAINBOW CAKE YANG DIBUAT DARI TEPUNG TERIGU DAN PATI SAGU LOKAL Pato, Usman; Johan, Vonny Setiaries; Arnizam, Arnizam
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 6, No 3 (2014): Vol.(6) No.3, October 2014
Publisher : Agricultural Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/jtipi.v6i3.2313

Abstract

Riau is one of the sago starch-producing province in Indonesia. Nowadays, sago starch has been utilized to produce various types of tradisional foods. The aim of this study was to compare the quality of rainbow cake produced by the addition of 30% sago starch and rainbow cake using 100% wheat flour and to evaluate panelist acceptance of these rainbow cakes. This study used a Completely Randomized Design (CRD) with two treatments and eight replications thus obtained 16 experimental units. The treatments were TS1 (100% wheat and 0%sago starch) and TS2 (70% wheat flour and 30%sago starch). The parameters observed were moisture, ash, sucrose and fat contents as well as panelist acceptance test. The results of this study indicated that rainbow cake of TS1 treatment (100% wheat flour and 0%sago starch) had no significant difference with rainbow cake of TS2 treatment (70% wheat flour and 30% sago starch) in case of ash and sucrose contents, but had significant effect on moisture and fat contents of rainbow cake. Based on the panelist acceptance test, the rainbow cake made from 70% wheat flour and sago starch 30% could be accepted by panelists similar to commercial rainbow cake.
OPTIMALISASI PEMBERIAN AMMONIUM SULFAT TERHADAP PRODUKSI NATA DE BANANA SKIN Rossi, Evy; Pato, Usman; Damanik, S.R.
Jurnal Sagu Vol 7, No 2 (2008)
Publisher : Jurnal Sagu

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Abstract

The effects of ammonium sulphate on physical properties of bacterial cellulose-Nata de banana skin produced by Acetobacter xylinum had been studied. The pupose of this study was to find out the optimum concentration of ammonium sulphate that can be used to produce maximum Nata de banana skin. A completely randomized design was used in this research and the treatments were concentrations of ammonium sulphate; A1 (0,4% per vol), A2 (0,8% per vol), and A3(1,2% per vol). The result showed that various concentrations of ammonium sulphate significantly affected  the tital bacteria population, but did not provide different results for thickness, weight, moisture and yield.
Pendugaan Umur Simpan Mi Instan Berbasis Tepung Jagung Lokal Riau dan Tapioka Menggunakan Metode Akselerasi Ginting, Matius Teddy; Pato, Usman; Restuhadi, Fajar
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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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
Pembuatan Mi Instan Berbahan Tepung Jagung Lokal Riau Dan Tapioka Isnaini, Rifka Fitri; Pato, Usman
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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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
Pemanfaatan Tepung Kulit Singkong Dalam Pembuatan Mi Sagu Instan Siagian, Ucok Wandi; Pato, Usman; Johan, Vonny Setiaries
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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Abstract

The research aim was to find the best formulation for making instant noodle from cassava peel flour and sago starch. This study was conducted using Complete Random Design with three repetitions and six treatments. The treatments for manufacturing instant noodles were  SK0 (sago starch  100%), SK1 (sago starch 95%  and cassava peel flour 5%), SK2 (sago starch 90% and cassava peel flour 10%), SK3 (sago starch 85% and cassava peel flour 15%), SK4 (sago starch 80% and cassava peel flour 20%), and SK5 (sago starch 75% and cassava peel flour 25%). Parameters observed were the moisture content before and after frying, protein content, acid value, intactness and rehydration time. The results show that addition of cassava feel flour significantly affected the moisture content before and after flying, protein content, acid value and intactness, but did not significantly influence the rehydration time of instant noodle. The best treatment was SK5 (sago starch 75% and 25% cassava peel flour) with moisture content before and after frying 9.12 % and 7.12% respectively, protein content 6.14%, acid number 0.03%, intactness 94.93% and  rehydration time 4.23 minutes. Keywords: sago starch, cassava peel flour, instant noodle
Evaluasi Mutu Susu Komplementasi Kacang Hijau dan Kacang Kedelai Yang Difermentasi Oleh Lactobacillus plantarum 1 R.11.1.2 Pato, Usman
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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Abstract

The mixture of mungbean milk and soybean milk fermented by Lactobacillus plantarum 1R.11.1.2 diharapkan mampu menghasilkan minuman fermentasi yang lebih lengkap nilai gizi dan manfaat kesehatannya. R.11.1.2 was expected to produce a fermented beverage that is more completed nutritional value and has health benefits. Isolat Lactobacillus plantarum 1 R.11.1.2 merupakan hasil isolasi dari susu kedelai yang terfermentasi secara spontan. Lactobacillus plantarum 1 R.11.1.2 was isolated from spontaneously fermented soy milk. Penelitian dilaksanakan secara eksperimen menggunakan Rancangan Acak Lengkap (RAL) dengan 5 perlakuan dan 3 kali ulangan sehingga diperoleh 15 unit percobaan. Research was carried out experiments using a Completely Randomized Design (CRD) with 5 treatments and 3 replications in order to obtain 15 experimental units. Data yang diperoleh dianalisis secara statistik dengan menggunakan analisis sidik ragam (ANOVA). The data obtained were statistically analyzed using Analysis of Variance (ANOVA). Jika F hitung lebih besar atau sama dengan F tabel maka dilanjutkan dengan uji DNMRT pada taraf 5%. If the calculated F is greater than or equal to F table then continued with DNMRT test at 5% level. Hasil analisis total asam tertitrasi susu fermentasi berkisar 0,32%-0,38%, pH susu fermentasi berkisar 4,26%-4,39%, total padatan susu fermentasi berkisar 10,48%-14,18% dan kadar protein susu fermentasi berkisar 1,22%-1,63%. The result of the present study  indicate that initial pH of soy milk 6,99 and mungbean milk 6,80 significantly decreased to 4,25-4,39 and tirable acidity 0,32%-0,38% after fermentation. The total solid and protein contens of fermented milks were 10.48%-14.18% and 1,22%-1,63%Penilaian uji hedonik dan deskriptif terhadap aroma susu fermentasi 3,10 dan 3,36, penilaian uji hedonik dan deskriptif terhadap rasa susu fermentasi 3,09 dan 3,28, penilaian uji hedonik terhadap penerimaan keseluruhan terhadap susu fermentasi 3,10 dan 3,29. respetively. Sensory evaluation data show that panelist were slightly like the fermented drink made from mungbean and soybean. Kata kunci: susu fermentasi, Lactobacillus plantarum 1 R.11.1.2, kacang hijau dan kacang kedelai. Keywords: Fermentation, Lactobacillus plantarum 1 R.11.1.2, Mungbean and Soybean.
Penerimaan Panelis Serta Analisis Usaha Mi Instan Berbasis Jagung Lokal Pelalawan dan Tapioka Dira, Debby Martha; Pato, Usman; Rifai, Ahmad
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 purposes of this study were to analyze the level of acceptance by the panelists and to analyze the business feasibility of instant noodles made from Pelalawan local corn flour and tapioca. The research was conducted experimentally by making instant noodles from local corn flour and tapioca and then tested for panelists acceptance and business analysis. Data of panelists acceptance were analysis by Cochran’s Q test at the level of 5%. Test results show that Cochrans Q indicates the number of 5.455 which means H0 accepted with the understanding that the instant noodles made from local corn flour and tapioca were accepted by the panelists. Business analysis of instant noodles made from Pelalawan local corn flour and tapioca show that HPP values ​​obtained by the total cost were Rp. 1,268.05 and HPP from main total variable cost were Rp. 1,206.69. Profit obtained was Rp 221,048.37/20 kg of main raw materials. Business efficiency with RCR of 1.58. BEP based on the amount of production value were 191.48 and the BEP based on  production price were Rp. 1,268.05 with economic value were Rp. 239,580. Keywords : Pelalawan local corn, tapioca, instant noodles, panelist acceptance, business analysis.
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
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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Abstract

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
STUDI FERMENTASI UNTUK MODIFIKASI PATI SAGU OLEH BAKTERI ASAM LAKTAT DENGAN METODE PERENDAMAN Tuahta, Beltaser; Restuhadi, Fajar; Pato, Usman
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 1, No 2 (2014): Wisuda Oktober 2014
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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Abstract

The role of wheat flour is very important in the food industry in Indonesia. Wheat flour is still imported by Indonesia  which reaches three million tons / year. One way to reduce the import of wheat flour is by the utilization of local sago.The purpose of this study was to obtain the effect of fermentation time for modification of sago starch by Lactic Acid Bacteria by the soaking method. This research has been conducted in the Laboratory of Agricultural  Technology and Laboratory of Agricultural Product Analysis, University of Riau. This research was conducted experimentally using a Completely Randomized Design  with 5 treatments and 3 replications. The results obtained show that sago starch fermentation significantly affected the water, ash and amylose contents, viscosity, and descriptive assessment of the aroma, color and flavor. However, there was no significantly affect on the pH and total Lactic Acid Bacteria.   Key words:sago starch, fermentation, lactic acid bacteria
Co-Authors ', Jumar ', Mukmin ', Rahmayuni ', Yusmarini ABDUL K. PARLINDUNGAN Abdul Rauf Aceng Sehat, Aceng Afriani, Noni Afrizal, Fauzi Agustiar H, Yosep Ahmad Rifai Akhyar Ali Ancela Rabekka Lingga, Ancela Rabekka ANDILA, RIYA Anwar, Muhammad Zainul Ardi Kurniawan Ardi, Febrian Arfendi, Arfendi Aris Setiawan Arnizam Arnizam Arya Setiawan, Arya Astaria Pehulisa, Astaria Beltaser Tuahta Darmatika, Kandhi Debby Martha Dira Dewi Fortuna Ayu Dewi Librianti Dony Maylani Eka Saputri, Eka Erdiyus, Romi Evi Sribudiani Evy Rossi Fahrozi, Taufik Al Faizah Hamzah Fajar Restuhadi Ginting, Azli Ananta H Siregar Harahap, Novri Oksianus Harefa, Wasnidar Kusumaningrum Kusumaningrum Lesmana, Resti M. Atep Solihin Manogar, Borsak Manurung, Daniel Chandra Matius Teddy Ginting Monica Valentina Therescova Simbolon, Monica Valentina Therescova MUHAMMAD ALI Muhammad Iqbal Muhammad Nur Imam, Muhammad Nur Netti Herawati Nofiyanto Pratama, Nofiyanto Nur Muslimah NURMAN, GUSLIKO Pinem, Mikael Franyose Rahmawati Ulfah Rahmayuni Rahmayuni, Rahmayuni Raidinawan, Aulia Reza Reni, Zulfa Rianida Yunaira, Rianida Rifka Fitri Isnaini S Anirwan S.R. Damanik Sagala, Vhierda Windasari Saputri, Megawati Saragih, Meieri Adelila SARI, RENNI NURPITA Saryono Saryono Saskia, Rika Septi Hidayati, Septi Shanti Fitriani Silvira, Elsa SIMANJUNTAK, ESPE Simarmata, Novalinda Herawati Sumantri Samosir, Agus Anjar Tiara Githasari Handayani, Tiara Githasari Ucok Wandi Siagian Vonny Setiaries Johan Yelmira Zalfiatri, Yelmira Yusmarini Yusmarini Zulfadli, Muhammad