Browsing by Author "Pato,Usman"
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Item Deteksi Kehadiran Mikroba Indikator di Dalam Es Kelapa Muda di Kecamatan Tampan, Kota Pekanbaru(2013-04-24) Al Muzafri; Pato,Usman; RahmayuniResearch aim were is to detect the presence of microbial indicators namely Escherichia coli and Coliforms in the young coconut drink in the District of Tampan, Pekanbaru city and to assess the personal hyginie and sanitation practices of young coconut drink sellers. This research was use systematic Sampling method to the seller of young coconut cold drink in Tampan District, Pekanbaru City. The data were collected, tabulated and, descriptively discussed. The research results shows that Eschericia coli was detected in 2 out of 10 samples ovserved. Coliforms were detected in all samples, however, the number of Coliforms were still below than 5 x 105 cfu/ml. Concluded that principle of sanitation and hyginie was not perfectly followed it is by the seller.Item Deteksi Kehadiran Mikroba Indikator di Dalam Es Rumput Laut di Kecamatan Tampan Kota Pekanbaru(2013-03-06) Nasution, Muhammad Yunus; Pato,Usman; YusmariniThe purposes of this study were to detect the presence of indicator microbes namely E. coli and Coliform in seaweed cold drink in Tampan, Pekanbaru and also to asses the personal practice and the hygiene. This study was done from September to October 2012 in the Laboratory of Agricultural Product Analysis, Faculty of Agriculture, University of Riau by using purposive sampling method. The results of the study show that there was no E. coli detected in the all samples. This fact indicates that the materials used in the process of making seaweed cold drink were not contaminated by the human and animals feses as the main habitat of E. coli. However, Coliforms were found in all samples that have correlation with the principal of hygiene and the sanitation. The seller only know the principal of hygiene but not for the principal of sanitation.Item Evaluasi Mutu Mi Instan Yang Dibuat Dari Pati Sagu Lokal Riau(2013-07-06) Arfendi; Pato,Usman; Pato,Usman; Rossi,EvyThe purpose of this study was to evaluate the quality of sago starch instant noodles with different steaming time based on the instant noodle standard (SNI 01-3551-2000). Research was carried out with experimental study using Completely Randomized Design with three replications of five treatments. Treatments used were P10 (steaming for10 minutes), P15 (steaming for 15 minutes), P20 (steaming for 20 minutes), P25 (steaming for 25 minutes), and P30 (steaming for 30 minutes). Data were analyzed statistically using the Analysis of Variance (ANOVA), followed by using a Duncan’s New Multiple Range Test (DNMRT) at the level of 5%. The results of this study show that sago starch with different steaming time significantly affected the water content, acid value and the intactness but it did not significantly influence the rehydration time of instant noodles. The best treatment was P15, namely steaming time for 15 minutes.Item Pendugaan Umur Simpan Produk Mi Instan Dari Pati Sagu Dengan Metode Akselerasi(2013-06-11) Kurniati, Dewi; Pato,Usman; Restuhadi,FajarShelf life is one of the requirements tht must be met before marketing of food products. This study purpose was to determine the approximate shelf life of instant noodles made from sago starch. Shelf life estimation was using the accelerated method of observation for 32 days at three different temperatures namely 35, 45 and 55 ⁰C. Parameters observed during the storage process were the assessment of sensory level of rancidity and TBA value. Results show that a shelf life of sago instant noodle by organoleptic assessment was 50,78 days and the shelf life of sago instant noodle by TBA value was 75,31 days at a temperature of 27 ⁰C. For food quality and safety the shorter shelf life period (50,78 days) was choose as shelf life of sago instant noodle.Item Penerimaan Panelis dan Analisis Usaha Mi Instan Dari Pati Sagu(2013-06-11) Iqbal, Muhammad; Pato,Usman; Rifai,AhmadThe purpose of this research was to analyze panelist acceptance and business analysis of the best treatment instant noodles from 100% sago starch. Parameters observed were acceptance of panelist and business analysis includes analysis cost of revenues, revenues, benefits, cost of production, business efficiency and break event point. Data obtained were analyzed used the Cochran Q test at 5% level. The results showed that acceptance of sago starch noodles can be accepted by the panelists based on chi square distribution at 5% level. calculated Q value has known by 7 meanwhile the value of the critical point or the table value of chi square is 7.814, it was decided H0 was accepted, and deserves to be developed based on the criteria of business analysis.Item Studi Pemanfaatan Kulit Cempedak Dalam Pembuatan Mandai(2013-06-11) Arianti, Dewi; Yusmarini; Pato,UsmanThis study aims to assess the addition of some salt concentration in the fermentation mandai and get the best concentration of salt on the quality of the resulting mandai. Research carried out experiments using a randomized block design (RBD) with five treatments, namely: MG1 (2% salt solution); MG2 (4% salt solution); MG3 (6% salt solution); MG4 (8% salt solution) and MG5 (10% salt solution). Results showed that the concentration of salt solution significantly affected the pH value, total acid, moisture content, ash content and crude fiber content. MG3 concentration salt solution (saline 6%) resulted in a better mandai with a pH value of 4.09; total acid 0.06%, moisture 41.39%, ash 3.23%, crude fiber content of 4.65 % and total lactic acid bacteria 8.89 log cfu/ml.Item Substitusi Tepung Terigu Dengan Pati Sagu Dalam Proses Pembuatan Cake(2013-02-05) Solihin, Muhammad Atep; Pato,Usman; RahmayuniThe purpose of this study were to determine the effect of substitution of wheat flour with sago starch on the quality of the resulting cake and to obtain the best formulation of waking cake. Completely randomized design (CRD) was use in this study, which consists of five treatments, each treatment performed three replications to obtain 15 units of the experiment. The treatments used were: ST1: Wheat Flour 80 % and Sago Starch to 20%, ST2: Wheat Flour 60% and Sago Starch to 40%, ST3: Wheat Flour 40% and Sago Starch to 80%, ST4: Wheat Flour 20% and Sago Starch to 80%, ST5: Wheat Flour sago Starch 0 grams to 100%. The results showed that the variation of substitution of wheat flour with sago starch give significant effect on the levels of protein, carbohydrates, aroma, color, flavor, texture, and overall assesment, did not significant influence the levels of water. The best treatment was ST1 wheat flour substituted with 20% sago starch with moisture content of 14.61%, protein 9.01%, carbohydrate 12.76% and evaluating the overall sensory waluation was liked by panelisItem Substitusi Tepung Terigu Dengan Pati Sagu dan Mocaf (Modified cassava flour) Dalam Pembuatan Roti Manis(2013-02-05) Ulfah, Rahmawati; Pato,Usman; Restuhadi,FajarBread is one of the meals are very popular in Indonesia. Some advantages of food ready to eat bread as compared to the other is instantly consumed, it is easy to stock when busy, good for kids to adults, easily consumed anytime and anywhere, is more nutritious. But until now, the wheat flour used for bread-making remains to be imported. Breadfruit flour can be substituted with wheat flour in making bread. The resulting sweet bread has a nutritional value that does away with sweet bread made from 100% wheat flour. Along with the increasing consumer demand for snacks instead of staple food, especially bread in the traditional markets in village or city, making the role of bread one day not only limited menu for breakfast. This Research carried out experimentally and using RAL consisting of 6 treatments and 3 replication. The treatment used is ; TSM0: Wheat flour 100%, TSM1: Wheat flour 90%, sago 5% and 5% Mocaf, TSM2: Wheat flour 80%, sago 10% and 10% Mocaf, TSM3: Wheat flour 70%, sago 15% and 15% Mocaf, TSM4: Wheat flour 60%, sago 20% and 20% Mocaf , TSM5: Wheat flour 50%, sago 25% and 25% Mocaf. The results showed that the treatment of TSM3 (Wheat Flour 70%, sago 15% and Mocaf 30%) with 28,66% moisture content, ash content 1.58%, starch content of 13.11%, rate of progression 28,67mm, and overall assessment of sweet bread 3.96 (like) close to 100% wheat flour characteristics.