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Pemanfaatan Simbiosis Mikroorganisme B-DECO3 dan Mikroalga Chlorella sp untuk Menurunkan Pencemaran Limbah Cair Pabrik Kelapa Sawit Zalfiatri, Yelmira; Restuhadi, Fajar; Maulana, Taufiq
Dinamika Lingkungan Indonesia Vol 4, No 1 (2017)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/dli.4.1.p.8-17

Abstract

The purpose of this research was to get the best treatment addition of microorganisms B-DECO3 as a reducing agent contamination of waste pollution palm factory with the addition of microalgae Chlorella sp. This research used a Completely Randomized Design (CRD)with 5 treatments and 3 replications. The treatment used against waste pollution palm factory was P0 (without addition of B-DECO3 microorganisms), P1 (addition 5ml/L of B-DECO3 microorganisms), P2 (addition 10 ml/L of B-DECO3 microorganisms), P3 (addition 15ml/L of B-DECO3 microorganisms), P4 (addition 20 ml/L of B-DECO3 microorganisms). The data obtained were analyzed statistically using Anova and DNMRT at 5 % level. The result showed that the addition of microorganism B-DECO3 had significant affect for COD, BOD, TSS, oil, and pH. The treatment chosen from the result of this research was the P4 treatment which had a value of COD (330,63 mg/L), BOD (94,53 mg/L), TSS (266,46 mg/L), Oil (2,50) and pH (8,64).
PEMANFAATAN DAUN KATUK (Sauropus adrogynus) DALAM PEMBUATAN TEH HERBAL DENGAN VARIASI SUHU PENGERINGAN Dewi, Wulan Kumala; Harun, Noviar; Zalfiatri, Yelmira
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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Abstract

The purpose of this research was to know the effect temperature of drying for aktivity katuk leaf herbal tea. Drying katuk leaf herbal tea used with temperature 40°C, 45°C, 50°C, 55°C for 2 hours. This study used Randomized Block Design (RAK) with 4 treatments and 4 replications to get 16 experimental units. The data obtained were analyzed by analysis of variance (ANOVA). If the test results show F arithmetic greater or equal to F table then tested further with Duncan New Multiple Range Test (DNMRT), at 5% level to know the difference of influence on each treatment. The results showed that moisture content of 6.49-3.87%, ash content of 1.23-1.27% and antioxidant 14.08-56.06μg/ml. The results of the study indicate that for the overall assessment that the panelists rather like to love the leaves produced katuk herbal tea.  Keywords: Leaves katuk, herbal tea and drying.
PEMANFAATAN SUSU FULL CREAM DAN MINYAK SAWIT MERAH DALAM PEMBUATAN ES KRIM UBI JALAR UNGU (Ipomoea batatas L.) Chandra, Rani; Herawati, Netti; Zalfiatri, Yelmira
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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Abstract

The purpose of this research was to obtain the formulation of full cream milk and red palm oil in the making of ice cream with the best of value fat content, protein content, overrun, melting point, total solids, and organoleptic test. This research used a Completely Randomized Design (CRD) with four treatments and four replications. The treatments were K1 (Full cream milk : red palm oil = 100% : 0%), K2 (Full cream milk : red palm oil = 97% : 3%), K3 (Full cream milk : red palm oil = 94% : 6%),K4 (Full cream milk : red palm oil = 91% : 9%). The data obtained were analysed statistically by using Analysis of Variance (ANOVA). If the F count was greater than or equal to F table then continued with DNMRT test at 5% levels. The results of this research showed that the formulation of full cream milk and red palm oil in the making of ice cream indicated significant effect (P<0,05) on fat content, protein content, overrun, melting point, total solids, and organoleptic test. The treatment K3 having overrun 19.59%, melting point 12.20 minutes, fat content 17.91%, protein content 2.86%, total solids 28.99%. The ice cream obtained from K3 was also preferred by panelists than other treatments especially for colour and flavour of description test and taste, flavour, and acceptance test of hedonic. Keywords : Full cream milk, red palm oil, and ice cream.
PEMANFAATAN NaHCO3 DALAM PEMBUATAN TEMPE BERBAHAN BAKU BIJI NANGKA DAN BIJI SAGA Randa, Agustian; Yusmarini, Yusmarini; Zalfiatri, Yelmira
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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Abstract

The purposes of the study was to obtain the best tempeh from utilization of NaHCO3 in making tempeh with raw material jackfruit seeds and saga seeds using the SNI quality standards. The research was conducted experimentally using completely randomized design (CRD) with four treatments and four repetitions, followed by DNMRT test at 5% level. The treatment in this study were SS1 (saga seeds soaked in water for 24 hours and soaked in hot water ±60ºC for 10 minutes), SS2 (saga seeds soaked in a solution of NaHCO3 2,5% for 24 hours and soaked in hot water ±60ºC for 10 minutes), SS3 (saga seeds soaked in a solution of NaHCO3 2,5% for 24 hours and soaked in hot solution of NaHCO3 2,5% ±60ºC for 10 minutes) and SS4 (saga seeds soaked in water for 24 hours and soaked in hot solution of NaHCO3 2,5% ±60ºC for 10 minutes). Parameters observed were the moisture, ash, fat, protein and sensory evaluation after and before frying. Results of the analysis of variance showed the soaking time saga seeds with a solution of NaHCO3 2,5% significantly affected all parameters. The results of the study found that the best treatment was SS4 with a value of 61,35% moisture content, 1,12% ash, 5,30% fat, 22,75% protein and an overall assessment of sensory preferred by panelists. Keywords: NaHCO3, tempeh, jackfruit seeds, saga seeds.
Efektifitas Buah Asam Kandis (Garcinia diocia Blume) sebagai Bahan Penggumpal dan Pengawet pada Produk Tahu Azri, Ilhamsyah; Ali, Akhyar; Zalfiatri, Yelmira
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 5 (2018): Edisi 2 Juli s/d Desember 2018
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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Abstract

The purpose of this study was to obtain the best concentration from kandis acid as a coagulant agent and preservative in tofu product. Thisresearch used a Completely Randomized Design (CRD) with six treatments and three replications, followed by Duncan’s New Multiple Range Test (DNMRT) at level 5%.The treatment of this researchwereAK1 (the concentration of the kandis acid solution 7,5%),AK2 (the concentration of the kandis acid solution10,0% ), AK3 (the concentration of the kandis acid solution 12,5%), AK4 (the concentration of the kandis acid solution 15,0%), AK5 (the concentration of the kandis acid solution 17,5%) andAK6 (the concentration of the kandis acid solution 20,0%). The analysis observed were acidity (pH), protein, total bacteria, descriptive and hedonic sensory tests of taste, color and softness.The best treatment of this research was the concentration of 15% kandis acid solution which has acidity level (pH) of 4.58, protein 15.65%, total bacteria 8.22 Cfu/ml, taste not sour, slightly color and slightly soft texture.  Keyword :kandis acid, tofu,coagulant agent, preservative
PENGARUH LAMA PENYIMPANAN TERHADAP KARAKTERISTIK UMBI DAHLIA Herianto, Eko; Efendi, Raswen; Zalfiatri, Yelmira
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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Abstract

Dahlia plant is one ornamental plant that has tuber with carbohydrate such as inulin. The aimed of this research to determine the effect of time storage in room temperature to dahlia tuber’s chemical contents. This research executed by experimentally using Complete Randomized Design with five treatments and three repetitionswhich followed by Duncan’s New Multiple Range Test (DNMRT) at level 5%. The observation where with P1 (control), P2 (dahlia plant storaged in 7 days), P3 (dahlia plant storaged in 14 days), P4 (dahlia tuber storaged in 21 days), and P5 (dahlia plant storaged in 28 days). The observation result,the dahlia tuber that stored at room temperature for 28 days has lost weight 13,89%, water content 7,99%, ash content 0,53%, crude fiber3,08%, and inulin 20,54%. Mean while, sugarreduction has been increasing amount 3,58. Keywords:Inulin, dahlia tuber, time storaged.
Konsentrasi Penyemprotan Natrium Klorida Pada Tandan Buah Segar Kelapa Sawit Terhadap Mutu Minyak Sawit Kasar Pernando, Carles; Restuhadi, Fajar; Zalfiatri, Yelmira
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 5 (2018): Edisi 1 Januari s/d Juni 2018
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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Abstract

The purpose of this research was to know the effect of sodium chloride (NaCl) on the quality of fresh palm fruit bunches  and Crude Palm Oil (CPO) also to find the best concentration of sodium chloride.  The method used in this research was a Randomized Block Design (RBD) experiment with six treatments and four replications.  The treatments were NaCl concentrations P0 (0%), P1 (5%), P2 (10%), P3 (15%), P4 (20%), and P5 (25%).  The collected data were statistically analyzed by using Analysis of Variance (ANOVA) continued by Duncan’s New Multiple Range Test (DNMRT) at 5% level.  The parameters observed were loss of brondolan mass, yield, moisture, specific gravity, levels of free fatty acid (FFA), and impurity content. The results of this reseach showed that NaCl can influence the quality of fresh palm fruit bunches that yield the loss of brondolan mass, as well as to the quality of CPO, the levels of  FFA, moisture, and specific gravity.  The treatment chosen from the result of this research was P5 (concentration NaCl of 25%).  Treatment of P5 has levels FFA of 2.05%, moisture 0.216%, impurity content of 0.062%, specific gravity of 0.919, yield of 23.43% and loss of brondolan mass of 2.81%. Keywords: Natrium chloride, fresh fruit bunches, and crude palm oil. 
ANALISIS PEMETAAN KESUKAAN KONSUMEN PADA PRODUK BOLU KEMOJO DI KALANGAN MAHASISWA FAKULTAS PERTANIAN UNIVERSITAS RIAU Afrianto, Rika; Restuhadi, Fajar; Zalfiatri, Yelmira
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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Abstract

The purpose of this research was to determine the position of the product and the best sponge kemojo attributes from various kinds of sponge kemojo are used, such sponge Kemojo Cik Puan, sponge Kemojo Khadizah, sponge Kemojo Mega Rasa, sponge Kemojo Kembang Sari, sponge Kemojo Insan Sukses, sponge Kemojo Helmi, sponge Kemojo AL-Mahdi. To determine the level of consumer preference to a product. In addition there was still a lack of effort in developing products towards the manufacturer at this time. This research was conducted by mapping methods of internal and external preferences with objects of eight different product types. Sensory analysis used were hedonic and descriptive test. The results of cluster analysis of hedonic test and the main component analysis of the descriptive test were then analyzed by using the preference mapping technique, with the sensory attributes used in sponge kemojo products taste pandanus, sweetness, burning, testeful, green color, aroma of eggs, caramel, tenderness in the mouth, legit, vacancy rate, subtlety of texture. From the results of the analysis conducted, the productssponge sponge Cik Puan products and sponge Kembang Sari most favored by the panelists.Keyword:sponge kemojo, preference mapping.
RASIO SUSU FULL CREAM DAN MINYAK SAWIT MERAH PADA PEMBUATAN ES KRIM UBI JALAR KUNING (Ipomea batatas L.) Adlina, Muhaiminati; Herawati, Netti; Zalfiatri, Yelmira
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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Abstract

Ice cream is a semi-solid food made by freezing a mixture of milk, fats of animal and vegetable, sugar, and other foodstuffs. This study aims to get the best ratio between full cream milk and red palm oil. This research used a Complete Randomized Design (CRD) with four treatments and four replications. The treatment were ratio of full cream milk : red palm oil 100:0 (E0), 97:3 (E1), 94:6 (E2), 91:9 (E3). The data were statisticallyanalyzed using Analysis of Variance (ANOVA) and Duncans New Multiple Range Test (DNMRT) at 5%. The research observed was overrun, melting rate, total solids, protein content, fat content, and sensory test. The best treatment of ice cream from this research was E2 which have overrun 23.45%, melting rate 12.47 minutes, total solids 33.01%, fat 5.17%, and protein 2.82%.The result of ice cream’s descriptive assesment testwere  yellow colour (2.83), taste sweet (2.50), slightly flavour red palm oil (3.33), and texture creamy (2.26). Overall assessment hedonic  test of ice cream was preferred by the panelists. Keywords : Ice cream, full cream milk, red palm oil 
PEMANFAATAN EKSTRAK KULIT BUAH NAGA MERAH DAN EKSTRAK JAHE MERAH DALAM PEMBUATAN MINUMAN BUBUK INSTAN David, Victor; Harun, Noviar; Zalfiatri, Yelmira
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 5 (2018): Edisi 2 Juli s/d Desember 2018
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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Abstract

The research was to obtain the best formulation of extract red pitaya peels and extract making red ginger in instant powder drinks. The method used in this research was a complete random design with 4 treatments and 4 replications. The treatments were P1 (90% red pitaya peel extracts : 10% red ginger extracts), P2 (80% red pitaya peel extracts : 20% red ginger extracts), P3 (70% red pitaya peel extracts : 30% red ginger extracts), P4 (60% red pitaya peel extracts : 40% red ginger extracts). The results show that the usage red pitaya peel extracts and red ginger extracts significantly influenced the moisture content, ash content, total sugar content, antioxidant content, descriptive value of taste, aroma, texture and color of instant powder. The best treatment was P4 (60% red pitaya peel extracts : 40%  red ginger extracts) with moisture content of 2.53%, ash content 0.77%, total sugar content 64.77%, antioxidant activity 104.58 ppm, descriptive sensory of taste 4.80, aroma 4.40, texture 3.97, color 2.83 and over all acceptance test 4.11.Keyword : instant powder, quality, red pitaya peel, red ginger.