Browsing by Author "Rossi,Evy"

Now showing 1 - 4 of 4
  • No Thumbnail Available
    Item
    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.
  • No Thumbnail Available
    Item
    Evaluasi Mutu Mi Instan Yang Dibuat Dari Pati Sagu Lokal Riau
    (2013-07-06) Arfendi; Pato,Usman; Pato,Usman; Rossi,Evy
    The 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.
  • No Thumbnail Available
    Item
    The Quality Evaluation of Fermentation Drink From Squash (Cucurbita moschata) with Type Variety and Concentration of Sweetener
    (2013-01-19) Raja, Sahala; Rossi,Evy; Fitriani,Shanti
    The objectives of this research were to know the quality of fermentation drink made of pumpkin with various types and concentrations of sweeteners. The research was conducted using a completely randomized design with eight treatments and three replications. As for treatment in this study, namely A1B1 (honey 10%), A1B2 (honey 15%), A2B1 (caramel syrup 10%), A2B2 (caramel syrup 15%), A3B1 (palm sugar 10%), A3B2 (palm sugar 15%), A4B1 (sucrose 10%) and A4B1 (sucrose 15%). The data obtained were statistically analyzed by Anova and followed by DNMRT test to see the differences. The results of this research showed that addition of sweeteners with a variety of concentrations were no significant different (P<0.05) on the pH value, total lactic acid bacteria and viscosity. but The treatments were significant different (P>0.05) on ash content, assessment of color, aroma, taste and overall assessment. The best treatment of this research was A2B2 (caramel syrup 15%) with pH 4.19, total lactic acid bacteria 8.59 log CFU/ml and 0.40% ash content. The best preferred color, aroma, taste and overall assessment of all treatments were A2B2.
  • No Thumbnail Available
    Item
    Umur Simpan Soyghurt Probiotik Sebagai Filler Cokelat Praline
    (2013-07-06) Rangkuti, Suherni Safitri; Rossi,Evy; Efendi,Raswen
    This aim of the research was to determine the storage limits of soyghurt probiotics as a filler chocolate praline. The design of the research was completely randomized design (CRD) with five treatments (0,1,2,3 and 4) weeks and 3 replications. The design response is used ANOVA and Tukey test further the level 5%. The results showed that the storage time significantly affected the moisture content, total lactic acid bacteria and total lactic acid. Levels of protein and fat were analyzed before storage soyghurt is equal to 4.40% and 2.65%. Results of this study showed that storage time soyghurt probiotic chocolate praline as filler effect on water content, total BAL, and total lactic acid. Storage time 4 weeks resulted soyghurt containing moisture content (85.45%), total BAL (10.34 log cfu/ml), and total lactic acid (0.51%) is still suitable for consumption.