Faculty of Agriculture

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Browsing Faculty of Agriculture by Author "Ali,Akhyar"

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    Evaluasi Mutu Kukis Berbahan Tepung Ubi Jalar Ungu (Ipomea batatas L.), Tepung Tempe dan Tepung Udang Rebon (Acetes erythraeus
    (2013-04-29) Azni, Mukhlisa El; Herawati,Netti; Ali,Akhyar
    The purpose of this research was to acquire best cookies of substitution purple sweet potato flour, tempe flour and small shrimp flour in terms of organoleptic and nutritional content. This research used Complete Randomized Design (CRD) with four treatments and four replications. The treatments were UB1 (purple sweet potato flour 71%, tempe flour 29%), UB2 (purple sweet potato flour 67%, tempe flour 33%), UB3 (purple sweet potato flour 63%, tempe flour 37%), UB4 (purple sweet potato flour 59%, tempe flour 41%). The result showed that make of cookies substitution purple sweet potato flour with tempe flour that different gave the significant effect to the ash content, protein content and taste, but non significant effect to the moisture content, colour, texture, aroma, overall and organoleptic assessment in children. The best treatment in this research is was UB4.
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    Kajian Pembuatan Minuman Jelly Dari Sayuran Wortel dan Brokoli
    (2013-07-17) Sitorus, Afrido; Ali,Akhyar; Hamzah,Faizah
    The purpose of this research is to obtain ratio of carrot and broccoli in making jelly drink. This is an experimental research which is use Complete Randomized Design (CRD) with 5 treatments, they are: WB1 (carrot 50 : broccoli 50); WB2 (carrot 60 : broccoli 40); WB3 (carrot 70 : broccoli 30); WB4 (carrot 80 : broccoli 20) and WB5 (carrot 90 : broccoli 10). The result showed that the ratio of carrot and broccoli in making jelly drink was giving real influence toward calcium, phosphorus, vitamin C and the assessment of organoleptic is the smell, but it gave influence unreal toward the assessment of color organoleptic, taste and whole assessment. The treatment of WB1 (carrot 50 : broccoli 50) gave the better jelly drink with calcium 50,95 mg/100 g, phosphorus 4,45 mg/100 g, vitamin C 49,68 mg/100 g, β-carotene 2,02 mg/100 g, the taste, smell and color whose the panelist like include the whole assessment.
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    Kualitas Sirup Jambu Biji Merah (Psidium guajava L) Selama Penyimpanan Dengan Penambahan Kitosan
    (2013-07-12) Sihombing, Ernita Sumiati; Restuhadi,Fajar; Ali,Akhyar
    The aim of this research is to get the best quality of red seed guava’s syrup during storage with increasing the chitosan. This research use the Complete Random Design (CRD) with 5 treatments of increasing the chitosan (0%, 0.5%. 1.0%. 1.5%. 2.0%) and each of them is repeated by three times. The parameter which is observed were the level of sedimentation, the content of sucrose, the total of soluble solid, pH, viscosity, and organoleptic. The value of observation which is got analyzed with statistic. If F arithmetic is greater or equal with F table so done the next test by using Duncan test on 5% level. The results of this research shows that the increasing of chitosan on red seed guava’s syrup gave the significant effect to the number or total of soluble solid, pH, the viscosity more increase and content of sucrose, organoleptic more decreased. From the results of research which have done, got the average values of sucrose’s content is 65.81 to 70.21 the total of soluble solid is 70.80 to 80.80, the degree of acidity (pH) is 4.41 to 4.51. Viscosity from 75.01 to 226.60 and on k3, k4 and k5 there’s no grow ship worm to the the syrup which is produced during storage.