Rostiati Rahmatu
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MUTU BAWANG GORENG DARI BAWANG MERAH LEMBAH PALU Anisa, Nur; Rahmatu, Rostiati; Kadir, Syahraini
AGROTEKBIS Vol 1, No 1 (2013)
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Local varieties onions (Allium ascolinicum L) of Palu are mostly presented as fried onion, it because has excellent taste that demanded by consumers. This study was planned to determine the quality of the chemical and physical properties, as well the organoleptic of the fried onions which were produced from various locations in Palu valley. Research design was a randomized block design with 5 locations of onion planting as treatments and defined 4 plots of anion in each village as group. The 5 locations namely are Bolupontu jaya, Soulowe, Guntarano, Maku and Oluboju. Data were analyzed by analysis of variance and tested with Honestly Significant Difference (HSD) method. The results indicated that the location where the onions were planted  in Palu valley affected significantly the chemical properties such as water content, free fatty acid levels, oil content, carbohydrate content, protein content, and mineral content especially calcium and sulfur. Further, the location was also significantly effect on dry biomass of fried onions.
KARAKTERISTIK KIMIA DAN ORGANOLEPTIK CAKE DARI BERBAGAI KONSENTRASI BUAH KELOR MUDA (Moringa oleifera Lamk.) Veronika, Veronika; Rahmatu, Rostiati; Kadir, Syahraeni
AGROTEKBIS Vol 7, No 1 (2019)
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Utilization of Moringa is still not well known, normally known as one of the veggie menu. In addition to direct consumption in fresh form, Moringa can also be processed into powder form that can be used as a base material for food products, such as processed cakes,biscuits and other processed. This study aims to determine the concentration of Moringa fruit juice that gives the best effect against chemical and organoleptic properties cake. The research was conducted from January to March 2018 in the Laboratory of Agro-Industry, Faculty of Agriculture, University,of Tadulako. Research using completely randomized design (CRD) and a randomized block design (RBD) the factors which consist of 5 level of concentration, ie 37,5%, 41,1%, 44,4%, 47,3% and 50% were repeated 3 times so that obtained 15 experimental units. Treatment significantly or very real then tested further using honestly significant difference test (HSD) level of 5% or 1%. The results showed that the chemical and organoleptic characteristics of the best there is on the cake with a concentration of moringa juice 50%, with a content of 29.84% moisture, 7.79% protein content, fat content of 23.52%, 0.60% fiber content.
Ekstraksi dan Karakterisasi Gelatin Tulang Tuna Pada Berbagai Konsentrasi Enzim Papain Cahyono, Eko; Rahmatu, Rostiati; Ndobe, Samliok; Mantung, Asriaty
Jurnal FishtecH Vol 7, No 2 (2018)
Publisher : Jurnal FishtecH

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Gelatin adalah sejenis protein yang dapat diekstraksi dari tulang dan kulit ikan maupun hewan lainnya. Gelatin bersifat mudah larut dalam air, pada suhu ±71 ºC gelatin akan tercampur secara homogen. Penelitian bertujuan untuk mengetahui pengaruh berbagai konsentrasi enzim papain dalam perendaman tulang ikan tuna. Analisis data dilakukan menggunakan analisis ragam (Anova) dengan uji-F. Hasil analisis menunjukkan rendemen gelatin tertinggi 1.50% pada konsentrasi enzim papain 16% dan rendemen gelatin teredah sebesar 1.39% pada konsentrasi enzim papain 24%. Berdasarkan hal ini dapat dikatakan bahwa konsentrasi enzim papain sebesar 16% v/w dapat meningkatkan rendemen gelatin yang dihasilkan.
KARAKTERISTIK KIMIA TEPUNG BIJI KELOR (Moringa oleifera Lam.) DARI BERBAGAI KETINGGIAN TEMPAT TUMBUH Saadilah, Muh.; Rahmatu, Rostiati; Kadir, Syahraeni
AGROTEKBIS Vol 6, No 1 (2018)
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This research aims to obtain the quality of moringa seed with the best chemical characteristics of moringa flour based on the certain growing place altitude of moringa. This research was conducted at Agroindustry Laboratory of Agriculture Faculty, Tadulako University, using Completely Randomized Design (CRD) with one-factor treatment. As the treatment is the growing place altitude of moringa, there were 0-150 m above sea level (asl); 151-300 m asl; 301-450 m asl; and >451 m asl. Each treatment was repeated four times to obtain 16 experimental units. If the treatment is a significant or very significant effect, and  then it continued tested by using Honest Significant Difference (HSD) test level of 5% or 1%. The results showed that the best chemical characteristics were found in the protein content in the treatment of 0-150 m asl. that is 41,26%, fat content in the treatment of 151-300 m asl. that is 31,85%  and at the treatment of >451 m asl was obtained water content of 7, 94%, fiber content is 32,26% and ash content is 4,59%. Keywords: Altitude  growing place, Chemistry and Moringa seed flour
EKSTRAKSI PEKTIN POD HUSK KAKAO SECARA BASAH MENGGUNAKAN LARUTAN NATRIUM HIDROKSIDA PADA BERBAGAI KONSENTRASI Munir, Muh. Misbahul; Rahim, Abdul; Rahmatu, Rostiati
AGROTEKBIS Vol 6, No 1 (2018)
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The aim of this research is to find out the optimum concentration of Pod Husk Cacao extraction by wet method using different Sodium Hydroxides (NaOH) concentrations. The researsh used Simple Complete Random Design with one factor which consists of five levels of treatment : 0.5 M ; 1 M ; 1.5 M ; 2.0 M and 2.5 M, the treatments were replicated 4 times so there were 20 experimental units. If the treatment has significant effect then it tested using Tukey’s Honestly Significant Different level 5% or 1%. The results showed that the most optimum extraction was obtained using NaOH 1.59 M, which the number of rendement was 11,15%,  methoxil content was 50.22 %, galacturonat content was 46.62%, and pectin purity was 9.19%. Pectin of pod husk cocoa could be extracted using NaOH concentration between 1 – 2 M with wet method. Key Words:, Concentration of Natrium hydroxides, Pectin, Pod husk cacao, Wet method
KADAR KLOROFIL DAN VITAMIN C DAUN KELOR (Moringa oleifera Lam) DARI BERBAGAI KETINGGIAN TEMPAT TUMBUH Fajri, Fajri; Rahmatu, Rostiati; alam, nur
AGROTEKBIS Vol 6, No 2 (2018)
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Moringa (Moringaoleifera Lam) is one of vegetable plants high in good nutrition such as chlorophyll and vitamin C and grows in lowland and upland up to ± 1000 m above sea level (asl). This study aimed to determine the levels of chlorophyll and vitamin C ofmoringa leaves harvested from those plants grown at different altitudes.   The research was carried out at Agroindustry Laboratory of Faculty of Agriculture, TadulakoUniversity of Palu during December 2016 - February 2017. Materials used were fresh moringa leaves. The research design used a Completely Randomized Design (CRD).  The treatment wasfour different altitudes where the plant grows i.e. 0-150 m asl;  151-300m asl, 301-450 m asl and> 451 m asl. Each treatment consisted of 4 replicates/groups so that there were 16 experimental units. The data obtained were analyzed using the variance test (F test) and continued with Tukey’s  honestly significant different test (HSD). The results showed that the altitude had a very significant effect on the contents of chlorophyll, vitamin C, and fiber, but had no significant effect on moisture content and dry weight of fresh moringa. Keywords: Chlorophyll, Moringa, The Height Of The Place Grows, Vitamin C