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PEMANFAATAN TEPUNG TALAS DAN TEPUNG KACANG HIJAU DALAM PEMBUATAN FLAKES KHAIRUNNISA, KHAIRUNNISA; HARUN, NOVIAR; RAHMAYUNI, RAHMAYUNI
Jurnal Sagu Vol 17, No 1 (2018)
Publisher : Jurnal Sagu

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Abstract

The purpose of this research was to determine and obtain the best ratio between the taro flour and mung beanflour for making flakes. This research used a Completely Randomized Design (CRD) with 5 treatments and 3replications. The ratio of taro flour and mung bean flour 90:10, 80:20, 70:30, 60:40, and 50:50. Data werestatistically analyzed using Analysis of Variance (ANOVA) and followed by Duncan’s New Multiple RangeTest (DNMRT) test at 5% level. Results of ANOVA showed that the ratio of taro flour and mung bean floursignificantly affected moisture content, ash content, fat content, protein content, carbohydrate contents,crude fiber contents, as well descriptive and hedonic sensory test. The best treatment was the ratio of taroflour and mung bean flour 50:50 which had moisture 2.44%, ash 2.32%, fat 1.02%, protein 9.33%, carbohydrate84,44%, crude fiber content 2.97%, and durability crunchy in milk for 4.43 minutes. Overall to result ofsensory test preferred by the panelist with descriptions of slightly yellow, flavorfull taro and mung bean,mung bean test, and crunchy texture.
Potensi Tepung Ubi Jalar Ungu (Ipomea batatas L.) dalam Pembuatan Bolu Kemojo sebagai Makanan Khas Provinsi Riau Turelanda, Syahli Putra; Harun, Noviar; Rahmayuni, Rahmayuni
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 8, No 1 (2016): Vol.(8) No.1, April 2016
Publisher : Agricultural Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/jtipi.v8i1.5248

Abstract

(Effect Potential Use of Purple Sweet Potato Flour ss Ingredient in Kemojo Cake, Riau Province Traditional Food) ABSTRACT. The purpose of this study was to obtain an optimal ratio of purple sweet potato flour to wheat flour to produce good quality kemojo cake product. This study uses a completely randomized design (CDR) completely randomized design (CRD) with five treatment. The analyzed of kemojo cake includes moisture content, ash content, protein content, sucrose content and sensory assessment. The result showed that  kemojo cake best treatment is TUJ2 with moisture content of 24.32%, ash content of 0.80%, protein content of 13.25%, sucrose content of 21.82% and descriptive sensory showed light purple colour (score 2.80), a hint of sweet potato flavour (score 3.00), a little bit of purple sweet potato scent (score 3.03), the chewy texture (score 3.00) and panelist favored overall (score 2.06).
PEMANFAATAN KITOSAN UNTUK MEMPERPANJANG UMUR SIMPAN BUAH PEPAYA VARIETAS CALIFORNIA FIRMANSYAH, YUKI; EFENDI, RASWEN; RAHMAYUNI, RAHMAYUNI
Jurnal Sagu Vol 15, No 2 (2016)
Publisher : Jurnal Sagu

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The aims of this study is to study the effect of chitosan coating on papaya during storage and to obtain achitosan concentration that appropriate to extend the self life of papaya varieties california. The design ofthis study was a Block Randomized Design (BRD) with five treatments and four groups in order to obtaintwenty experiment units. The treatments in this study were the concentration of chitosan solution, includingK0: (control), K1: 0.5%, K2: 0.75%, K3: 1% and K4: 1.25%. Observations were made on days 0; 5; 10 and 15on weight loss, texture, total soluble solids, vitamin C and total plate count. The observation of respirationrate was performed on days 0 and 5. The data obtained were statistically analyzed using Analysis of Variance(ANOVA). If the F count is greater than or equal to F table then continued with Duncan’s New Multiple RangeTest (DNMRT) at 5% level. The utilization of chitosan coating significantly affect weight loss, respirationrate, texture, total dissolved solids, vitamin C and total plate count. The best treatment was based on theparameters that have been tested was papaya with chitosan concentration of 1.25% (K4). The results showedpapaya varieties california stored up to 15 days experienced a weight loss of 7.55%, texture 10.20 kgf/cm2,total dissolved solids 19.63p brix, vitamin C 15.58 mg and total plate count not detected. While the respirationrate of K4 treatment on day 5 was12.07 mg CO2/kg/hour.
Evaluasi Mutu Roti Manis Dari Tepung Komposit (Tepung Terigu, Pati Sagu, Tepung Tempe) Halim, Halim; Ali, Akhyar; Rahmayuni, Rahmayuni
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 7, No 2 (2015): Vol.(7) No.2, October 2015
Publisher : Agricultural Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/jtipi.v7i2.3277

Abstract

Abstrak
Karakteristik Roti Manis dari Pati Sagu yang Dimodifikasi dengan Lactobacillus plantarum 1 RN2-12112 Yusmarini, Yusmarini; Johan, Vonny Setiaries; Pato, Usman; Rahmayuni, Rahmayuni; Hidayati, Septi
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 8, No 2 (2016): Vol.(8) No.2, October 2016
Publisher : Agricultural Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/jtipi.v8i2.6278

Abstract

Pati sagu dapat dimodifikasi secara mikrobiologis dengan memanfaatkan isolat bakteri asam laktat   L. plantarum 1 RN2-12112. Tujuan penelitian adalah untuk megetahui karakteristik  roti manis yang dibuat dengan memanfaatkan pati sagu temodifikasi sebagai bahan substitusi tepung terigu. Hasil penelitian menunjukkan bahwa roti manis yang dibuat dengan memanfaatkan pati sagu termodifikasi dapat mengurangi penggunaan terigu. Pemanfaatan pati sagu termodifikasi secara mikrobiologis dalam pembuatan roti manis memberikan pengaruh yang nyata terhadap kadar air, abu, protein, lemak, karbohidrat dan volume pengembangan. Penambahan pati sagu hingga 45% masih menghasilkan roti manis yang memenuhi standar dengan tingkat pengembangan yang cukup baik.
KAJIAN PEMANFAATAN TEPUNG SUKUN DAN TEPUNG AMPAS KELAPA DALAM PEMBUATAN FLAKES KOMALA, ANIS; YUSMARINI, YUSMARINI; RAHMAYUNI, RAHMAYUNI
Jurnal Sagu Vol 16, No 2 (2017)
Publisher : Jurnal Sagu

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The purpose of this research was to obtain the best formulation between the breadfruit flour and flourcoconut pulp for making flakes. The research used a completely Randomized Design (CRD) with five treatmentsand three replications. The treatments of this research were ratio between breadfruit flour and flour coconutpulp (80:0,75:5,70:10,65:15,60:20) with the addition of tapioca at 20%. Data were statistically analyzedusing Analysis of Variance (ANOVA) and followed by Duncan’s New Multiple Range Test (DNMRT) test at5% level. The best formula was a formula with ratio of breadfruit flour and flour coconut pulp of 65:15.Chemical analysis such as moisture content 6.39%, ash content 2.36%, fat content 7.51%, protein content5.12%, carbohydrate content 78.63%, crude fiber content 3.62%, and durability crunchy in milk was 5.50minute. The result of the descriptive test of the flakes from the best treatment was a light brown, slightlyscented breadfruit, hard texture without and with added of milk, and coconut taste, while hedonic test oncolor, aroma, texture without and with addition of milk, taste, and overall were liked by panelists.
HUBUNGAN ANTARA KADAR ETANOL, KADAR GULA REDUKSI DAN JUMLAH SEL DALAM PRODUKSI BIOETANOL DARI FERMENTASI AIR KELAPA DENGAN PENAMBAHAN PUPUK NPK OKTANIYA, OKTANIYA; RESTUHADI, FAJAR; RAHMAYUNI, RAHMAYUNI
Jurnal Sagu Vol 16, No 1 (2017)
Publisher : Jurnal Sagu

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Bioethanol is an energy source that can be obtained from the fermentation of plant material. This bioethanolproduction utilizes coconut water as a fermentation medium thickened. The purpose of this study was todetermine the concentration of NPK fertilizer in the manufacture of bioethanol from coconut water bySaccharomyces cerevisiae. This study with increasing the varying NPK fertilizer concentrations of this studyconducted an experiment with four treatments and measurement in duplicate. Concentration of NPK fertilizerwere N1 (0%), N2 (1%), N3 (2%) and N4 (3%). Observations were made every 24 hours; include ethanolcontent, sugar content, pH, and the number of cells. Data were analyzed descriptively by using a tabulationand graphs. The best treatment was a combination of N4 (NPK fertilizer 3%), which produces the largestethanol 9.50%.
PENGARUH KONSENTRASI GARAM TERHADAP KADAR HCN DAN PENILAIAN SENSORI PIKEL REBUNG Saskia, Rika; Pato, Usman; Rahmayuni, Rahmayuni
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 4, No 1 (2017): Wisuda Februari Tahun 2017
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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Pikel is the result of processing vegetable material with the addition of salt and preserved in acid with or without the addition of sugars and spices to flavor.The purpose of this study was to determine the effect of the concentration of salts in the fermentation of pickled bamboo shoots, and to get a proper salt concentration on the quality of the resulting pickle. This study was carried out experimentally using a completely randomized design (CRD) with 5 treatments and 3 replications. The treatment in this study is the concentration of salt solution consisting of G1 (salt solution 2%), G2 (salt solution 4%), G3 (salt solution 6%), G4 (salt solution 8%) and G5 (salt solution 10% ). Parameters measured were HCN content and sensory assessment test descriptive and hedonic test on color, texture and aroma. The results showed that variations in salt concentrations affect all parameters observed. The best treatment is the treatment of G4 with a concentration of 8% saline solution with HCN levels of 49.99 mg / 100 g, the sensory descriptive test ratings on pickel shoots against a whitey color, the texture rather hard, rather flavorful acid  and hedonic test  on colors was like, teskstur was like, somewhat like aroma and overall ratings assess was like. Keywords :Fermented, pickle, bamboo shoots 
IDENTIFIKASI GENUS BAKTERI ASAM LAKTAT DARI NIRA AREN TERFERMENTASI SPONTAN Qonita, Syahidah Bannan; Johan, Vonny Setiaries; Rahmayuni, Rahmayuni
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 5, No 1 (2018): Wisuda April Tahun 2018
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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Palm sap contain sugar and other nutritional components that are good for the growth of microorganism, one of which lactic acid bacteria (LAB). The purpose of this research was to isolate and identify lactic acid bacteria genus from fermented sap of Arenga pinnata.  Lactid acid bacteria were isolate in MRS agar supplemented with CaCO3 0.2%. Identificatied morpholologically including Gram staining, shape cell observation, catalase test and gases production from glucose test. Fourteen isolates were able to produce clear zone in MRS agar which supplemented by CaCO3 0.2%. The identification results showed that the fourteen isolates were Gram positive, basil form and coccus form, catalase negative and 13 isolates belong to homofermentative and one  isolate belong to heterofermentative. Further identify was then performed on the growth at different temperature (10°C, 37°C and 45°C), growth at different NaCl concentrations (4% and 6.5%) and growth at different pH (4.4 and 9.6) in 3 isolates suspected to have different characteristics. Further identify showed that all isolates can grow at temperature 10-45°C, salt concentration 0-6.5% and acid pH but can’t grow in alkaline pH. Suspected of LAB isolates were belong to genus Lactobacillus and Pediococcus. Keywords: Fermented palm sap, lactic acid bacteria, Lactobacillus, Pediococcus
PENGARUH PERLAKUAN SODIUM TRIPOLYPHOSPHATE (STPP) PADA PATI SAGU TERMODIFIKASI TERHADAP KETEBALAN, TRANSPARANSI DAN LAJU PERPINDAHAN UAP AIR EDIBLE FILM Maharani, Yulia; Hamzah, Faizah; Rahmayuni, Rahmayuni
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 4, No 2 (2017): Wisuda Oktober Tahun 2017
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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The use of native starch in production the edible film have weakness characteristic is vulnerable. Therefore, modified of the starch was necessary improved the functional properties of native starch. The purpose of this research was to determined the best of modified starch with concentrations of sodium tripolyphosphate (STPP) in making modified starch as raw material for edible film. This research used Completely Randomized Design (CRD) with four treatments and four replication followed by DNMRT test at  5%. The treatments in this research was S1 (STPP 0%), S2 (STPP 0.5%), S3 (STPP 1,0%) and S4 (STPP 1.5%). The resultsshowed that the use of modified starch in a different concentration of sodium tripolyphosphate (STPP) with has significant affected on the transparency, water vapor transmission rate, tensile strength and elongationhowever not significant affected on the thickness. The best treatment edible film of modified starch in a different concentration of sodium tripolyphosphate (STPP) in this research was S4 (STPP 1.5%) with thickness 0.0822 mm, transparency of the value 3.3110, water vapor transmission rate 22.7418 g /m2/h, tensile strength   1.7706 MPa, and elongation 19.3269%. Keywords: modified starch, cross-linking, sodium tripolyphosphate, edible film.