Articles

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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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.
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
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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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
Penggunaan Whippy Cream Dalam Pembuatan Es Krim Soyghurt Pangga, Noven Rae; 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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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

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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 Efendi, Raswen; Rossi, Evy; ', Nuraisah
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 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
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
Kajian Penggunaan Tween80â„¢ 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
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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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
Kajian Penggunaan Surfaktan dan Sel Bebas Pada Pembuatan Bioetanol Dari Nira Nipah Kental Purwanto, M. Bayu; Restuhadi, Fajar; Rossi, Evy
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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The aim 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 T3N2 (Tween80 0,6% and N 25%) which produced ethanol 17,25%.   Keywords: Nypa sap, Tween80, Bioethanol, Very High Gravity Fermentation
PENGARUH PENAMBAHAN BUNGA KECOMBRANG TERHADAP DAYA TERIMA DAN KANDUNGAN GIZI KERUPUK Harun, Noviar; Rossi, Evy
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 1, No 2 (2014): Wisuda Oktober 2014
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The objective of this study was to obtainthebestpercentage of torch gingerflowerforuse inmaking ofcrackers. This research wascarried outexperimentally usingcompletely randomized design(CRD) withfivetreatments, namely: K1(torch gingerflower0%); K2(torch gingerflower10%); K3(torch gingerflower15%); K4(torch gingerflower20%) andK5(torch gingerflower25%). The results showedthat thetreatmentlevel oftorch gingerflowerusein the making ofcrackerssignificant effecton ash, protein, calciumlevels of itandinflating power of crackersas well asorganolepticassessment, namely thecolor, aroma, flavorandcrispness, butnot significanteffecton thewater contentandthe overallassessment of crackers. Thetreatment ofK5(torch gingerflower25%) resulted ina bettercrackerswithash content5.06%, protein1.38% 29.31mg/100gcalcium, inflating power of crackers 54.67%, slightlybrowncolor, lessdistinctivetorch gingerflower aroma, typical flavor of torch gingerflower andlesscrisp, and the overallassessmentof thiscrackerwaspreferredby thepanelists.   Keyword: crackers, torch ginger flower
PENGARUH PENAMBAHAN KITOSANSEBAGAI PENGAWET ALAMI PADA PEMBUATANSIRUP BUAH NAGA (Hylocereus polyrhizus) Rossi, Evy; Harun, Noviar; ', Haryadi
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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The purpose of this research to get the best quality of dragon fruit syrup while storage with in the addition of chitosan. The research was conducted by Completely Randomized Design (CRD), that use 5 chitosan addition variable (0%; 0,5%; 1,0%; 1,5%; 2,0%) and than it repeated three times. Parameters measured were pH, fungi growth, sucrose concentration, viscosity and organoleptic were will be measure parameters organoleptik characteristics that consist of color, aroma, flavor, and overall assessment. The observations were analyzed using statistic. If the F calculated is greater or equal to F table will be  conducted by 5% Duncan test. The addition of chitosan will decreased pH, sucrose concentration, viscosity and organoleptic. For the growth of the fungi was increased though addition of chitosan that extend the shelf life of dragon fruit syrup. The higher chitosan concentration will deareased level of preference from panelists. The optimum concentration chitosan addition was representative 0,5% chitosan addition.   Keywords:Syrup,dragon fruit, chitosan