Agricultural Technology

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Pertumbuhan Dan Hasil Kacang Hijau (Vigna radiata l.) Varietas No. 129 Pada Beberapa Dosis Batuan Fosfat di Medium Gambut
(2013-01-10) Hasibuan, Rahmadhani; Nurbaiti; Ardian
This experiment aims to determine the best dose of rock phosphate for growth and yield of mungbean (Vigna radiata L.) varieties No. 129 in medium peat. The experiment was conducted in the Kutilang Sakti street, Panam, Pekanbaru which started from August to October 2011. This study is conducted experimentally using Completely Randomized Design (CRD), which consists of 5 treatments and 3 replications. The treatment given is without rock phosphate fertilizer , 50% of rock phosphate fertilizer dosage recommendation, 100% of the rock phosphate fertilizer dosage recommendation, 150% of the dose of phosphate rock and fertilizer recommendations 200% of the dose of rock phosphate fertilizer recommendations. The data obtained were statistically analyzed by analysis of variance (ANOVA). When F count showed significant effect, then performed further tests Least Significant Difference (LSD) at the 5% level. The results obtained are rock phosphate fertilizer in peat soils affect the growth and yield of green beans. Rock phosphate fertilizer in peat medium gives a real difference on plant height, plant canopy dry weight, root dry weight of plants, the percentage of pithy pods and seed weight per plant. Best rock phosphate dosing in this study was 100% of the dosing recommendation is 0.372 g/polybag with a production of 3.88 g/plant.
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.
Evaluasi Mutu Bakso Jantung Pisang dan Ikan Patin Sebagai Makanan Kaya Serat
(2013-01-19) Pradana, Eko; Fitriani,Shanti; Yusmarini
The objective of this research is to get the best formula in making banana’s heart and fish sausage meatball, and to find out the effect of banana’s heart and fish sausage ratio towards the quality of the meatball. The method used in the research is Complete Randomized Design (CRD) with three replications of five treatments and treatment consists of JPI1 (heart’s banana 90 : fish sausage 10), JPI2 (heart’s banana 80 : fish sausage 20), JPI3 (heart’s banana 70 : fish sausage 30), JPI4 (heart’s banana 60 : fish sausage 40), JPI5 (heart’s banana 50 : fish sausage 50). The result of the research shows that the ratio of banana’s heart and fish sausage significantly effect to the fiber content, moisture content, ash content, protein content, taste, texture and non significantly effect to the aroma, color, and overall. Based on the evaluation of organoleptic hedonic test of color, aroma, taste, texture and overall, the panelist gives the evaluation from like to between quite like and and quite dislike to the banana’s heart and fish sausage meatball. The best treatment in this research are JPI4, and JPI5.
Rasio Lidah Buaya dan Rumput Laut Terhadap Mutu Permen Jelly
(2013-01-19) Fitrina, Fina; Ali,Akhyar; Fitriani,Shanti
Jelly candy is one form of diversification of products aloe vera and seaweed. This study aims to get the right ratio between aloe vera and seaweed to produce jelly candies with good quality. Parameters observed in this study moisture content, ash content, pH, reducing sugar content, crude fiber content and organoleptic testing the level of preference panelist on candy jelly with aloe vera and the ratio of seaweed. The study was conducted using a completely randomized design with 3 (three) replications consisting of 5 (five) treatments are: LR1 (aloe vera 90% : 10% seaweed), LR2 (aloe vera 80% : 20% seaweed), LR3 (aloe vera 70% : 30% seaweed), LR4 (aloe vera 60% : 40% seaweed), and LR5 (aloe vera 50% : 50% seaweed). The result of analysis showed that the ratio of aloe vera and seaweed significantly effect on moisture content, ash content, reducing sugar content, and crude fiber content and not signoficantly effect on pH and the overall ratio of aloe vera and seaweed preferred by the panelists. The ratio of aloe vera and seaweed in the treatment LR4 (aloe vera 60% : 40% seaweed) is best treated with a moisture content of 16.44%, ash content 0.38%, pH 3.36, reducing sugar content 22.62%, crude fiber content of 1.44% and preferred by the panelists in organoleptic testing.
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.
Penggunaan Lilin Untuk Memperpanjang Umur Simpan Buah Naga Merah (Hylocereus polyrhizus)
(2013-01-22) Hasibuan, Saddam Husein; Harun,Noviar; Efendi,Raswen
The aims of this study to determine the effect of combined treatmen wax agains shelf life red dragon fruit (Hylocereus polyrhizus)., this study was done at the Laboratory of Processing and Analysis of Agricultural Products, Faculty of Agriculture, University of Riau. In March to June 2012. The design used in the study was completely randomized design (CRD) with 5 treatments and 4 replications. Treatments were performed during the study were L1: Not given wax emulsion ; L2: Given a concentration of 2% wax emulsion; L3: Given a concentration of 4% wax emulsion; L4: Given a concentration of 6% wax emulsion; L5: Given a concentration of 8% wax emulsion. The resulting data been statistically analyzed with analysis of variance. The are observations made the measurement of total dissolved solids, weight shrinkage measurement, respiration rate measurements and organoleptic tests include skin color, flesh color,are descriptive. The best treatment is the treatment of 6% wax coating with total dissolved solids day to-10: 1,36°brix. Losses weight day to-10: 7,92. Fruit respiration rate day to-10: 14,65 O2/kg.jam
Kualitas Soyghurt Dengan Variasi Rasio Susu Kedelai Dengan Susu Rendah Lemak
(2013-01-26) Ramadhan, Jovi Afri; Rossi,Evy.; Sribudiani,Evi
The purpose of this study was to obtain the best ratio of soy milk with low fat milk to produced the highest quality soyghurt. A Completely Randomized Design (CRD) was used in this research with four treatments and three replications treatment consists of S1 (soy milk 100: low fat milk 0), S2 (80 soy milk: low fat milk 20), S3 (soymilk 70: low fat milk 30), S4 (60 soy milk: low fat milk 40). The results showed that the ratio of soy milk with low fat milk significantly affected the degree of acidity (pH), total lactic acid and fat content. The best treatment in this study was S4.
Kualitas Soyghurt Dengan Variasi Konsentrasi Sukrosa dan Inulin
(2013-01-26) Lestary, Suci; Rossi, Evy; Efendi,Raswen
The purpose of this research was to obtain the best quality of soyghurt, made from soymilk with addition of sucrose (S) and inulin (I). A complete Random Design (CRD) with two factors and three replications, was applied in this research. The first factor was the concentration of sucrose, were was 2% (S1), 5% (S2) and 7% (S3) and the second factor were the concentration of inulin, which was 0% (I1), 3% (I2), and 6% (I3). The design response used ANOVA and the further test used Tukey by the level 5%. The result showed that the concentration of sucrose and inulin not significant on the interaction. Concentration of sucrose affect to total solids. While the addition of inulin concentration affects the pH value, total lactic acid, total lactic acid bacteria (LAB), and total solids. The best concentration of sucrose given to the soyghurt was 5%, while for inulin 3% was the best concentration.
Potensi Tepung Biji Nangka (Artocarpus heterophyllus) Dalam Pembuatan Kukis Dengan Penambahan Tepung Tempe
(2013-01-28) Tua, Harri Sabar Maruli; Herawati,Netti; Yusmarini
The purpose of this research was to examine the potential of jackfruid seed flour for cookies added with tempe flour. It was a kind of experimental research by using Complete Randomized Design (CRD) with four treatments and four replications. The treatments were P1 (jackfruid seed 75%, tempe flour 25% ), P2 (jackfruid seed flour 70%, tempe flour 30%), P3 (jackfruid seed flour 65%, tempe flour 35%), P4 (jackfruid seed flour 60%, tempe flour 40%). Parameter observed were mouiture content, protein levels, and color al wen as. Data were analized using NOVA and DNMRT the level of 5%. The results show that the ratio of jackfruit seed flour and tempe flour in each treatment had significant affected to the moisture content, protein levels, and to the colour of cookies. Compared with the best treatments in this research was P2.
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.
Karakterisasi Pati Biji Durian (Durio zibethinus murr.,) Dengan Heat Moisture
(2013-01-28) Sumarlin; Efendi,Raswen; Rahmayuni
Durian seeds starch (Durio zibethinus Murr.,) can extracted from durian seeds and it has a high starch content. Durian seeds starch potential as an alternative supplier of food ingredients or raw materials in food industry. Durian seeds starch has the disadvantage of less stable, so it need to be modified such as by Heat Moisture Treatment (HMT). Purpose of this research was to obtain the characteristics of starch-modified durian seeds with HMT. The analysis conducted is amylose content, water content, solubility and strength development of starch and design responses are descriptive test against odor, color and taste of durian seed starch. The results showed that treatment of HMT give effect to the characterization of durian seed starch, with amylose content (13.69-27.22%), moisture content (8.90-9.45%), ash content (0.41-0.74), strength development of starch (2.71-6.03 g/g), and solubility (8.33-8.94%). The results of descriptive assessment of the odor, color and taste of starch that produce odor, color and taste normal at HMT temperature of 100, 110, and 120oC.
Analisis Pati Sagu Yang Dimodifikasi Heat Moisture Treatment dan Sifat Organoleptik Sohun Instan
(2013-02-05) Dewi, Yossie Kharisma; Johan, Vonny Setiaries; Rahmayuni
The aims of this research was to get the formula and the process condition to result the best physicochemical and organoleptic properties of instant starch noodle from sago starch that modified by Heat Moisture Treatment (HMT). The treatments that used in this research is addition of water ratio and steaming time. This research used the Complete Random Design (CRD) with three repetitions from six treatments that consist of SI1 (Ratio of sago starch suspension/water 1:1,2 (w/v); steaming time 15 minutes), SI2 (Ratio of sago starch suspension/water 1:1,4 (w/v); steaming time 15 minutes), SI3 (Ratio of sago starch suspension/water 1:1,2 (w/v); steaming time 20 minutes), SI4 (Ratio of sago starch suspension/water 1:1,4 (w/v); steaming time 20 minutes), SI5 (Ratio of sago starch suspension/water 1:1,2 (w/v); steaming time 25 minutes), SI6 (Ratio of sago starch suspension/water 1:1,4 (w/v); steaming time 25 minutes). The result of this research showed that the process of instant starch noodle with different ratio of sago starch suspension/water and different steaming time gave the significantly effect to the hardness level, adhesiveness and entirety acceptance, but non significantly effect to the elasticity level of instant starch noodle. The best treatment in this research is ratio of sago starch suspension/water 1:1,2 (w/v) and steaming time 15 minutes.
Substitusi Tepung Terigu Dengan Pati Sagu Dalam Proses Pembuatan Cake
(2013-02-05) Solihin, Muhammad Atep; Pato,Usman; Rahmayuni
The 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 panelis
Addition Of Honey And Time Ferment To Quality Of Red Bean Milk Ferment ( Phaseolus vulgaris L.)
(2013-02-05) Noviyana Fifin; Hamzah,aizah; Rahmayuni
This research is to analyse influence of addition of time ferment and honey to quality of red bean ferment milk. A complete random design two factors and three replications, was applied in this research. The first factor that is addition of honey 5%, 10% and 15% and the second factor is time ferment 8 hour, 10 hour and 12 hour. The design response is used Duncan’s New Multiple Range Test (DNMRT) the level 5%. The result showed the addition of honey and time ferment not significant on the interaction. Addition honey and time ferment effects to pH and total acid titration. The result showe the addition of honey and time ferment not have an effect on to organoleptic.
Substitusi Tepung Terigu Dengan Pati Sagu dan Mocaf (Modified cassava flour) Dalam Pembuatan Roti Manis
(2013-02-05) Ulfah, Rahmawati; Pato,Usman; Restuhadi,Fajar
Bread 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.
Deteksi Kehadiran Mikroba Indikator di Dalam Es Rumput Laut di Kecamatan Tampan Kota Pekanbaru
(2013-03-06) Nasution, Muhammad Yunus; Pato,Usman; Yusmarini
The 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.
Deteksi Kehadiran Mikroba Indikator di Dalam Es Kelapa Muda di Kecamatan Tampan, Kota Pekanbaru
(2013-04-24) Al Muzafri; Pato,Usman; Rahmayuni
Research 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.
Karakteristik Pati Sagu Modifikasi Dengan Metode Asetilasi
(2013-04-29) Hidayati; Hamzah,Faiza; Rahmayuni
Sago starch is now finding increasing application in various food products such as sago meals, noodles, sauce and edible film. Native sago starch exhibits relatively retrogradation resulting in the formation of a long cohesive gel with increased syneresis. In order to overcome drawbacks of native sago starch, chemical modifications can be carried out to improve its properties. Many types of chemical modifications have been applied to starches of various plant sources, such as acetylation method. Starch acetate was produced by acetylation method using acetate acid addition. The purpose of this research was to get the best reaction time from acetylation method. This research used the Complete Random Design (CRD) with three repetitions from five treatments that consist of SA1 (native sago starch), SA2 (reaction time 30 minutes), SA3 (reaction time 60 minutes), SA4 (reaction time 90 minutes) and SA5 (reaction time 120 minutes). The design response is used Duncan’s New Multiple Range Test (DNMRT) the level 5%. The result showed that the acetylation method of starch acetate with different reaction time gave the significantly effect to the moisture content, ash content and acetyl groups but non significantly effect to orgnoleptic (colour, flavor and texture). The best treatment in this research is reaction time 90 minutes.
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.
Pendugaan Umur Simpan Produk Mi Instan Dari Pati Sagu Dengan Metode Akselerasi
(2013-06-11) Kurniati, Dewi; Pato,Usman; Restuhadi,Fajar
Shelf 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.

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