cover
Contact Name
-
Contact Email
-
Phone
-
Journal Mail Official
-
Editorial Address
-
Location
Kota pekanbaru,
Riau
INDONESIA
Jurnal Sagu
Published by Universitas Riau
ISSN : -     EISSN : -     DOI : -
Arjuna Subject : -
Articles 172 Documents
PERANAN GIBBCRELLINT TERRHADAP PERKECAMBAHAN BENIH KOPI ROBUSTA (COFFEA CANEPHORA PIERRE) TANPA KULIT ', Murniati; Zuhry, Elza
Jurnal Sagu Vol 1, No 01 (2002)
Publisher : Jurnal Sagu

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Coffee seed has endocurp that is inipcrnicabic who water and Oj, because it contains com-plex of polysaccharide, hemicellulosc, fat and protein. This condition could prevent germi-nation. To overcome this problem, there are several alternatives available, one of them bypeeling endocarp and submerging in gibberellin hormone solvent. This experiment wasconducted in Breeding Laboratory, College of Agriculture, University of Riau. The designM a s Complete Randomized Varianged in factorial 2 factors. First factor is three levels ofgibberellin (0 ppm, 10 ppm and 20 ppni) and the second factor is 3 endocarp treatments(without peeling, 50 % of peeUng and 100 % of peeling). The results showed that 100 %peeling and submerging in gibberellin of 20 ppm could accelerate and increase germinationpercentage, howives cotyledon breaker, there is no significant difference among the inter-action of giberalin and peeling endocarp.
Pemanfaatan Cendawan Mikoriza Arbuslcular (CMA) pada Beberapa Jenis Tanah terliadap Pertumbuhan Kacang Tanati {Arachis hipogaea L.) ', SAMPURNO '; ', ELSIE '; ', OLFA RIANA
Jurnal Sagu Vol 9, No 01 (2010)
Publisher : Jurnal Sagu

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

In Indonesia, peanut {Arachis hipogaea L.) is an important legume type, occupying second positionafter soy. Utilization of CMA (Mycoriza Arbuskular) can increase peanut crop production, reduce agriculturalactivity cost and risk of pest trouble. This research was aimed to get best treatment of mycoriza for peanutgrowth. This research was conducted from May to August 2009 in farmer group of Jl. Gading Marpoyan,Simpang Tiga Village, Bukit Besar Regency Pekanbaru. This research used Randomized Group Design(RAK) by 12 treatments and 3 replications. Data is analyzed using anova and then continued with DNMRT of5% level. Result of research showed that treatment of 15 gram CMA at alluvial soil for peanut crop providedbest result for parameters of number of peas, number of flowers, dry seed weight and infection of mycoriza perplantKeywords: peanut, Mycoriza Arbuskular (CMA)
Pengaruh Suhu dan Lama Pengeringan Terhadap Beberapa Mutu Manisan Belimbing Wuluh (Averrhoa bilimbi L.) Kering Fitriani, Shanti
Jurnal Sagu Vol 7, No 01 (2008)
Publisher : Jurnal Sagu

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

The effect different drying temperatures (75, 80, 85 and 90ºC) and drying times (12, 13, 14 dan 15 hours) on the production of dried sweetened belimbing wuluh was evaluated. Data obtained by thzndicate that different drying temperature and drying time significantly affected the water content and solid total, however no effect of these compounds on sucrose content. Combination of 90ºCof drying temperature and 14 hours of drying time exhibited the lowest water content and highest solid total that met the SNI dried sweetened.
UTILIZATION OF CASSAVA PEEL FLOUR FOR PRODUCING SAGO INSTANT NOODLES Siagian, Ucok Wandi; Johan, Vonny Setiaries; Pato, Usman
Jurnal Sagu Vol 12, No 2 (2013)
Publisher : Jurnal Sagu

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

The objective of this research was to find best formulation for making instant noodle from cassava peel flourand sago starch. This study was conducted using Complete Random Design with three repetitions and sixtreatments namely, SK0 (100% sago starch), SK1 (95% sago starch and 5% cassava peel flour), SK2 (90%sago starch and 10% cassava peel flour), SK3 (85% sago starch and 15% cassava peel flour), SK4 (80%sago starch and 20% cassava peel flour), and SK5 (75% sago starch and 25% cassava peel flour). Dataanalyzed using ANOVA (Analysis of Variance) and further analyzed with DNMRT . The results showed thataddition of cassava feel flour significantly affected the moisture content before and after frying, proteincontent, acid value and intactness, but did not significantly influence rehydration time. The best formulationwas SK5 (75% sago starch and 25% cassava peel flour) with moisture content before and after frying 9.12 %and 7.12% respectively, protein content 6.14%, acid number 0.03%, intactness 94.93% and rehydration time4.23 minutes.Key words: instant noodle, cassava peel flour, sago starch
Prospek pengembangan sayuran Dataran Rendah di Kabupaten Pelalawan Yusuf, Rachmiwati; Willis, Marda; ', Dahono
Jurnal Sagu Vol 6, No 01 (2007)
Publisher : Jurnal Sagu

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

The research on prospect of increasing of lowland vegetables in Pelalawan District was conducted from Mei to November 2005. The research was aimed to get data and informations on the type of vegetable at lowland with high production and had good marketing prospect. Primary data were obtainedby survey methodwith selected 30 farmer and 20 collected traders using simple random sampling. Result of research show that yard longbean and cucumber had high productions, but kangkong has high procentace sale, while spinach and chines cabbage got high procentace profit.
PEMANFAATAN PATI SAGU DAN TEPUNG IKAN PATIN DALAM PEMBUATAN BISKUIT SARI, SESMITA; JOHAN, VONNY SETIARIES; ALI, AKHYAR
Jurnal Sagu Vol 15, No 2 (2016)
Publisher : Jurnal Sagu

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

The objectives of this research was to obtain the best ratio of sago starch and catfish flour in making biscuitand meet the quality standard of biscuits (SNI 01-2973-1992). This research used a completely randomizeddesign (CRD) with 5 treatments and 4 replications. The treatments in this research were ratio of sago starchand catfish flour; SP1 (80 : 20), SP2 (70 : 30), SP3 (60 : 40), SP4 (50 : 50) and SP5 (40 : 60). The data obtainedwas analyzed statistically using analysis of variance and further tested with DNMRT at the level of 5%. Theresult showed the different combination of sago starch and catfish flour gave significant effect on the moisturecontent, ash content, protein content, fat content, colour, aroma, texture and taste of biscuit using descriptivetest. Based on the overall assessment, the panelists lightly like biscuit of all treatments. The best treatment ofthis research was biscuit with ratio sago starch 40 and catfish flour 60, which moisture content 3.55%, ashcontent 1.36%, protein content 27.33%, fat content 8.88% and met quality standard of biscuit (SNI 01-2973-1992). The biscuit have characteristics cream in colour, the aroma was fishy, little brittle and tasted ofcatfish.
KARAKTERISTIK MUTU PATI SAGU DARI PROVINSI RIAU DENGAN PERLAKUAN HEAT MOISTURE TREATMENT (HMT) Fitriani, Shanti; Sribudiani, Evi; ', Rahmayuni
Jurnal Sagu Vol 9, No 01 (2010)
Publisher : Jurnal Sagu

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Sago plant (Hfetroxylon sp), is one of potential |riant producing of carbohydrate in Indonesia includingthe province of Riau. Sago starch (sago) is pith extract of sago stem. To obtain a high qualit}' of sago starchneed to do modified starches. Modified starches can be done with physical treatment, such as by heating at acertain water (Heat Moisture Tk^eatment/HMT). This study aims to determine the quality and the pastingprofile of sago with and without HMT from Inderagiri Hilir district and Bengkalis, Riau province. Thisresearch was used Completely Randomized Design (RAL), which consisting 4 treatments, each treatmentperformed three repetitions and obuined 12 units experiment. The treatments were: Bengkalis Non HMTtreatment (BN), non-treatment of HMT Inderi^iri HiHr (IN), Bengkalis with HMT treatment (BP), IndragiriHilir with HMT treatment (IF). Chemical analysis carried out on the moisture content, ash content, pHmeasurements, and starch pasting profile. The results showed that HMT affect the moisture content, ashcontent and crude fiber content of sago, and do not affect the pH as well as pasting profiles of sago.
PEMBUATAN BERAS TIRUAN DARI PATI SAGU HMT (HEAT MOISTURE TREATMENT) DENGAN PENAMBAHAN TEPUNG KACANG HIJAU (Vigna radiata) Fitriani, Shanti; ', Rahmayuni; Putra, Indra Eka
Jurnal Sagu Vol 10, No 02 (2011)
Publisher : Jurnal Sagu

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Natural sago starch in general still have weaknesses that have a high gelatinizationproperties. At the time of ripening of natural sago starch had gelatinization so sticky duringcooking. HMT treatment (Heat Moisture Treatment) aims to reduce the level of sago starchgelatinization during cooking, so it is not sticky when cooked. Green beans are rich in proteinand â-carotene was added to support the value of artificial nutrition in rice. This study aims todetermine the value of some quality parameters of artificial rice of HMT sago starch with theaddition of green beans flour. Research experiments were conducted using CompletelyRandomized Design (CRD). The measuring parameters are: rice moisture content, ash content,starch content, amylose content and protein content, also organoleptic assessment include thecolor, flavor, aroma, texture and overall acceptance. Result showed there is significant effect onash content, starch content, amylase content, protein content and organoleptic assessment oncolor. But there is no significant effect on moisture content and organoleptic assessment onaroma, flavor, texture, and overall acceptance.Key words: sago, Heat Moisture Treatment, artificial rice, green beans.
IDENTIFIKASI TINGKAT KONSUMSI PANGAN MASYARAKAT DI KABUPATEII PELALAWAN Rifai, Ahmad; Manurung, Gulat Medalie Mas
Jurnal Sagu Vol 2, No 03 (2003)
Publisher : Jurnal Sagu

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

The study aimed to identifivcation the household expenditure structure and food coasumption in Pelalawandistrict. The data used in the study was collected from survey In July to November 2(K)2. The result of studyshows that the avarage of houseliold income was Rp 803,135 per month, and the gini ratio of household incomewas 0.20. The household expenditure structure shows that the proportion of non-food expenditure is greaterthan the food expenditure. The consumption of rice and sugar was higer than the expected food consumption,wliile the consumption offish, meal, egg, vegetable and fruit was lower than the expected food coasumption.
KAJIAN PEMANFAATAN BUAH NAGA MERAH (Hylocereus polyrhizus) DAN MANGGA (Mangifera indica Linn) DALAM PEMBUATAN FRUITLEATHER ', M. RICKY RAMADHAN RAMADHAN; ', NOVIAR HARUN HARUN; ', FAIZAH HAMZAH HAMZAH
Jurnal Sagu Vol 14, No 1 (2015)
Publisher : Jurnal Sagu

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

ABSTRACTFruit leather is kind of processed food products derived from the dried pulp slurry until the water had 10-15%. The criteria for manufactured of fruit leather was determined by the sugar, fiber and acid. The fruit hadused was red dragon fruit, which had a high fiber. The study was aimed to get the best combination of reddragon fruit (Hylocereus polyrhizus) and mango (Mangifera indica Linn). The research used a CompleteRandomized Design (CRD) with 5 treatments and 3 replications. The treatments were N4M0 (Red dragon fruit100% : mango 0%), N3M1 (Red dragon fruit 75% : mango 25%), N2M2 (Red dragon fruit 50% : mango 50%),N1M3 (Red dragon fruit 25% : mango 75%) and N0M4 (Red dragon fruit 0% : mango 100%). The dataobtained were analyzed statistically using Anova and DNMRT at 5%. The results show that ratio of reddragon fruit and mango by affected the degree of acidity (pH), water, ash, crude fiber and total sugar contentsas well as organoleptic test. The best treatment of fruit leather from this research was N1M3 which had water11,00%, ash 0,63%, degree of acidity (pH) 5,36, crude fiber 7,34%, total sugar 59,57%, reddish yellow color,a little bit red dragon fruit flavour and mango flavour, sweetness taste, springy texture and overall assesmentof fruit leather was preferred by the panelist’.Key words: Fruit leather, red dragon fruit and mango.

Page 1 of 18 | Total Record : 172