Articles

Pendugaan Umur Simpan Wajik yang Dikemas dengan Kertas Minyak dan Edible Film Tapioka Menggunakan Metode Akselerasi Novitasari, Elsa; Restuhadi, Fajar; Efendi, Raswen
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 6 (2019): Edisi 1 Januari s/d Juni 2019
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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The purpose of this research was to estimate the shelf life of wajik that is packed with oil paper and tapioca edible film. Estimation of shelf life using the acceleration method by storing wajik for 30 days at three different temperatures, there are temperatures of 30°C, 35°C, and 40°C. The parameters observed during the storage process were sensory assessments of rancidity and thiobarbituric acid (TBA) values of wajik. Data were analyzed using linear regression and the equations obtained were used to calculate the shelf life of wajik at normal temperature, which is 29°C. The wajik shelf life packed with oil paper based on rancidity sensory test is 29.787 days on the zero order reaction with the regression equation y = -2225.17x + 5.0060, with an activation energy value (Ea) of 4419.188 kal.mol-1, and the value of quality degradation (k) is 0.094 quality unit per day, while the wajik shelf life based on the TBA value test is 27.294 days on the first order reaction with the regression equation y = -3164.10x + 6.7644, with an activation energy value (Ea) of 6283.903 kal.mol-1, and the value of quality degradation (k) is 0.022 quality unit per day. The wajik shelf life packed with tapioca edible film based on rancidity sensory test was 45.455 days on the zero order reaction with the regression equation y = -3444.46x + 8.6946, with an activation energy value (Ea) of 6840.698 kal.mol-1, and the value of quality degradation (k) is 0.066 quality unit per day, the wajik shelf life based on the test TBA value is 32.234 days on the first order reaction with the regression equation y = -1086.80x - 0.0582, with the activation energy value (Ea) of 2158,385 kal.mol-1, and the value of quality degradation (k) is 0.026 quality unit per day. Keywords: Edible film, oil paper, shelf life, wajik.
Kajian Produksi Es Krim Probiotik Dengan Penambahan Bakteri Asam Laktat Enkapsulasi Natalia, Lela; Restuhadi, Fajar; Rossi, Evy
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 1, No 1 (2014): Wisuda Februari Tahun 2014
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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 Ginting, Matius Teddy; Pato, Usman; Restuhadi, Fajar
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 1, No 1 (2014): Wisuda Februari Tahun 2014
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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
Kajian Penggunaan Tween80™ Pada Pelbagai Konsentrasi Nira Nipah Kental Dalam Proses Fermentasi Bioetanol Azizah, Rezita; Restuhadi, Fajar; Rossi, Evy
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 1, No 1 (2014): Wisuda Februari Tahun 2014
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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
Optimization Production System Catching and Fish Processing At Kub (Kelompok Usaha Bersama) Sinar Rohil Mangkay, Ciary Jannah; Restuhadi, Fajar; Yusri, Jum’atri
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 1, No 1 (2014): Wisuda Februari Tahun 2014
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The purpose of this study is to analyze the combination of catching and processing fish products are appropriate in order to achieve optimal conditions and analyze the allocation of resources owned by the firm to achieve optimal conditions. This research was conducted in Desember 2012 to July 2013 with a survey method. direct interviews with employees KUB (Kelompok usaha bersama) sinar rohil both on land and at sea as well as direct observation of the field conditions where the authors study This research aims to provide information about the activities of the optimization of production systems at the company Data processing method uses operations research techniques with linear programming aided by software QM for windows. Refined analysis of process data can be viewed through 3 stages: analysis of primal, dual analysis and sensitivity analysis. The activities of production management are fishing operations in the fishing ground and processing the fish on land The result of optimization calculation on 15 GT vessels show that in optimum condition system cathching and fish processing black fomfret  weighing 2.959 kg , silver fomfret 6.315 kg, and torpedo scad weighing 5.614 kg that give profit to the company. While excessive resources or resource constraints become inactive is fuel, bait, operational budget, budget marine workers, auxiliary raw materials, labor and drying place.   Keywords: Optimization, System Catching, Linear Programming
Karakteristik Petani Karet Yang Mempengaruhi Sikapnya Dalam Memilih Pedagang Pengumpul di Desa Koto Rajo Kecamatan Kuantan Hilir Seberang Winardo, Hendri; Restuhadi, Fajar
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 1, No 1 (2014): Wisuda Februari Tahun 2014
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This research was conducted in Kotorajo village, Kuantan Hilir Seberang district. The method of taking sampling use probability sampling technique. The method of data analysis using descriptive analysis, Cartesian diagram analysis, and Rank Spearman correlation analysis and the model of Fishbien multiattribute attitude. The result of this research showed that for the sallling rubber of the farmers droved the rubber in to the seller keeper house with th transportation service. The attribute was paying cash, giving loans, keeping the deal, fast and good in service were the excellent attribute that must be hold by the seller keeper. For the relationship between the farmers level of trust, the characteristics of education correlate manifestly with shrinkage and sorting, the characteristics of productions correlate manifestly with attribute paying in advance directly, and provide the production facilities. The characteristics of income correlate manifestly with attribute paying in advance directly and kinship relation and the characteristics of outcome correlate manifestly with attribute providing the production facilities. On the other hand, for the correlation characteristict with the level of interest, the characteristics of the amount of family insurance correlate manifestly with attribute paying in advance directly and kinship relation and the characteristics of outcome correlate manifestly with attribute the price and paying in advance directly. While, the attitude of the farmers of the traders belongs to neutral category. Key words: fcharacteristics, farmer, attitude, attribute, seller keeper.
Analisis Tingkat Kepuasan Pelanggan Toko Roti Bobo Bakery di Kota Pekanbaru Canway, Jonrio; Restuhadi, Fajar; Sayamar, Eri
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 1, No 1 (2014): Wisuda Februari Tahun 2014
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Bread’s industry have a good prospect in the future. One of many kind bread’s industry that old and eksist until now is bobo bread’s bakery. This business has producted since 1983 located on jalan kuras number 19 Kecamatan Senapelan Kelurahan Kampung Baru in Pekanbaru City. The analysis data use method descriptive quatitative by statistical product service solution (SPSS) version 17. Characteristic security product (permitted, higienis and safety to consume) negative relation and very real with customers address principle security product, it’s more important for customer. Characteristic of customers for income every month it’s real  with fasty attribute service, it’s mean that customers who have in the middle income priority fasty service and characteristic bill out of customers every buy bread it’s very real relation with the kind of taste and the kind of shape, it’s mean customers priority taste because the buy according to their desire. The value of characteristic customers bobo bakery Pekanbaru in this research count 175.54 count by good scale. Key word: Statisfied, Customers, Wish,  Job, Marketing mix, Bobo Bread’s Bakery
Studi Pemanfaatan Pati Sagu (Metroxylon Sp) dan Daging Ikan Belut (Monopterus Albus) Dalam Pembuatan Sosis Fadmi, Andriyani; Herawati, Netti; Restuhadi, Fajar
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 1, No 1 (2014): Wisuda Februari Tahun 2014
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This research to get formulation the best of sausage from benefit of sago essence and meat of eel.  This research was carried out experiments using a Completely Randomized Design (CRD) with 4 treatments and 4 replications in order to obtain 16 experimental units. The 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. Sensory evaluation data show that by using PCA and cluster analysis, evaluation organoleptic by analysis hedonic with spider web to see attribute that protrude from every treatment. According to proceeds of chemists analysis and organoleptic experiment the best sausage get from 5% tapioca essence and 10% sago essence so that  treatment of TSB3 by characteristic like: activity of water 71,25%, activity of ashes 1,8%, activity of protein 8,9 %, activity of fat, activity 4,80%, carbohydrate 13,12% and experiment of color hedonic 2,24 %. Organoleptic evaluation by hedonic toward color 2,24 (rather agree), taste 1,97 (rather agree),  2,74 (rather agree) form 2,28 (rather agree) and over all evaluation 2,22 (rather agree) then organolepic evaluation by descriptive to color 2,52 (white grey), taste 2,20 (rather taste of eel), 2,43(rather stink), form 2,35 (elastic).   Kata kunci: susu fermentasi, Lactobacillus plantarum 1 R.11.1.2, kacang hijau dan kacang kedelai. Keywords: Sosis, Pati Sagu, Belut.
ANALISIS FAKTOR-FAKTOR KEMISKINAN KABUPATEN DI SUMATERA Zebua, Yunita Ariani; Restuhadi, Fajar; Hadi, Syaiful
Berkala Perikanan Terubuk Vol 45, No 3 (2017): November 2017
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

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Abstract

Poverty is one Fundamental issues serious concern which become from the government.  An important aspect of supporting poverty tackling strategies is the provision of accurate and targeted poverty data. BPS presents data set and poverty information (data mining) and indicators related to poverty issues in level regency/city and province.   The island of Sumatra is the region with the densest population after  Java with the distribution of poverty of 21.6%. The purpose of this research was to analyze the poverty factors of regencies/cities  in Sumatera. The research consist of 6.468 cell data covering 154 regencies/cities in Sumatera and 42 poverty indicators which are processed with factor analysis. The research results showed that the factors of poverty of the Regency and City in Sumatera are: 1) economic factors, employment and housing facilities, 2) under-five health factors,  3)  factors  of  labor  and  clean  water  facilities,  4)  social  factors  and assistance of raskin, 5 ) Maternal health factors, education and government facilities.There fore, the government shoul dpayattentito the ways of poverty alleviation by looking at various factors that exist in each region.
OPTIMASI PRODUKSI MICROBIAL-CELLULOSE DALAM BIOREAKTOR DRUM BERPUTAR (ROTARY DRUM BIOREACTOR) PARLUHUTAN, PARLUHUTAN; RESTUHADI, FAJAR; HARUN, NOVIAR
Jurnal Sagu Vol 15, No 2 (2016)
Publisher : Jurnal Sagu

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The purpose of this study is to design an innovative bioreactors drum that potentially obtain the maximum ofmicrobial cellulose and to determine the drum rotation on contact time of Acetobacter xylinum with nutrientsand air by slowly rotation. The tools designed on 5,10, 15, 20, and 25 rpm to obtain the best optimization ofmicrobial cellulose by comparing with a static culture. The best result of descriptive analysis andexperimentation ware at a speed of 5 rpm with wet weight of 981 gr, dry weight 68,86 gr, the thickness 5,31mm, 44,42% of yield, 92,89% of water content, total of sugars before fermented was 13.66% and after fermentedfor 5 days is 6,69%, with the percentage of reduction of 6,67% sugar synthesized by Acetobacterxylinum cell.