Agricultural Technology

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Now showing 1 - 20 of 27
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    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.
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    Adopsi Inovasi Petani Kelapa Sawit Rakyat Terhadap Pupuk Kompos Biotrikom di Desa Rantau Bais Kecamatan Tanah Putih Kabupaten Rokan Hilir
    (2014-01-25) Hasibuan, Albi Akandri,Susy Edwina, Roza YulidaSusy Edwina
    The aims of this research are: 1) to analyze the characteristics of civil palm farmers in Rantau Bais Village, Tanah Putih sub-district, RokanHilir district. 2) to analyze innovation adoption process of civil palm farmers to biotricom compost in in Rantau Bais Village, Tanah Putih sub-district, RokanHilir district. 3) to analyze level of innovation adoption of civil palm farmers to biotricom compost in Rantau Bais Village, Tanah Putih sub-district, RokanHilir district. The research was conducted from December 2012 until July 2013. The data used in this research are primary data and secondary data. Methods that used in this study are survey method and demonstration plots. The analytical method used is ordinal scale based on Likert scale. The number of respondents used in this research were 30 people of civil palm farmers in Rantau Bais Village, Tanah Putih sub-district, RokanHilir district. The results of this study showed that the innovation adoption of civil palm farmers seen from internal characteristics, is categorized low, and external characteristics is categorized very low. Innovation adoption processes can be seen through the five stages, namely: 1) Knowledge of farmers is categorized middle, 2) Persuasion of perceived innovation characteristics is categorized high 3) Decision to adopt is categorized middle, the decision not to adopt is categorized very low 4) Implementation is categorized low 5) Confirmation is categorized very low. Therefore, the level of inovation adoption of civil palm farmers in Rantau Bais Village, Tanah Putih sub-district, RokanHilir district is categorized low.
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    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.
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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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    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.
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    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.
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    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.
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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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    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.
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    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.
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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.
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    Penambahan Gula Kelapa Dan Lama Fermentasi Terhadap Kualitas Susu Fermentasi Kacang Merah (Phaesolus vulgaris L.)
    (2013-06-25) Sitepu, Yucha Eklesia; Harun,Noviar; Rahmayuni
    The aim of the research was to determine the effect of coconut sugar, time length of fermentations and their interaction on the qualities of the red beans (Phaseolus vulgaris L.) fermented milk. The design of the experiment was factorial 3x3 and arranged by the Randomized Complete Design (RCD) with three replications. The first factor was coconut sugar content (3, 6 and 9)%. The second factor was times of the fermentation (16, 18 and 20) hours. The result showed the adding of coconut sugar content and time length of fermentations affected on pH and total titrated acid. The interaction between coconut sugar content and time length of fermentations was not affected to pH, total titrated acid, total lactid acid bacteria and protein content. It was concluded that the best quality of red beans (Phaseolus vulgaris L.) fermented milk was on the 9% of coconut sugar content and 16 hours fermentation (G3T1).
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    Pendugaan Umur Simpan Mi Instan Berbasis Pati Sagu dan Ikan Patin Dengan Metode Akselerasi
    (2013-07-17) Siregar, Harapan; Yusmarini; Restuhadi,Fajar
    The research purpose was to estimate the shelf life of noodle from sago starch and catfish (Pangasius sp.). Shelf life is one of the requirements that must be met before marketing of food products. Shelf life estimation was using the accelerated method of observation of instant noodles for 28 days at three different temperatures namely 35°C, 45°C and 55°C. Parameters observed during the storage process were the assessment of sensory level of rancidity and TBA value. Results show that shelf life of sago instant noodle by organoleptic assessment was 35,81 days and the shelf life of sago instant noodle by TBA value was 44,85 days at a temperature of 27oC. For food quality and safety reason,the shorter shelf life period (35,81 days) was choosen as shelf life of sago instant noodle.
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    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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    Penerimaan Panelis dan Analisis Usaha Mi Instan Dari Pati Sagu
    (2013-06-11) Iqbal, Muhammad; Pato,Usman; Rifai,Ahmad
    The 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.
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    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
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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.
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    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.
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    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.