Browsing by Author "Pato ,Usman"

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    Deteksi Kehadiran Mikroba Indikator Dalam Es Sari Tebu (Saccharum officinarum l.) Segar di Kecamatan Tampan Kota Pekanbaru
    (2013-01-22) Yasri, Wilzan; Pato ,Usman; Rossi,Evy
    The objectives of this research were to detect the presence of indicator microbe namely E. coli and Coliform in the fresh sugarcane extract ice in Tampan district, Pekanbaru and to know personal practice of hygiene and sanitation of the seller. This research was done in Laboratory of Agricultural Product Analysis at Agricultural Faculty of Riau University by using systematic sampling method toward the seller of fresh sugarcane extract ice in Tampan district, Pekanbaru. The result of this research shown that there was E. coli bacterium found only in three samples. However Coliform was found in all samples. It is concluded that hygiene principle and food sanitation were not perfectly done by the seller.
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    Studi Pembuatan Permen Jelly Menggunakan Ubi Jalar Ungu (Ipomoea batatas l.) dan Rumput Laut (Eucheuma cottonii)
    (2013-01-28) Nursyamsiati; Pato ,Usman; Yusmarini
    The purpose of this research was to obtain the best quality of jelly candy made from purple sweet potato and seaweed. A Complete Random Design (CRD) with five treatments and three replications was used in this research. The treatments were UJRL1 (purple sweet potato and seaweed ratio 2,0:1,0), UJRL2 (purple sweet potato and seaweed ratio 1,5:1,0), UJRL3 (purple sweet potato and seaweed ratio 1,0:1,0), UJRL4 (purple sweet potato and seaweed ratio 1,0:1,5) dan UJRL5 (purple sweet potato and seaweed ratio 1,0:2,0). Parameters observed were moisture, ash and crude fiber contents as well as colour of jelly candy. Data were analyzed using ANOVA and DNMRT at the level of 5%. The results show that the ratio of purple sweet potato and seaweed significantly affected the crude fiber content and flavor, but did not significantly influence the moisture and ash contents and colour of jelly candy. The best treatments in this research was UJRL5.