Articles

Pemanfaatan Biji Alpukat (Persea americana Mill.) dengan Penambahan Lilin Lebah (Beeswax) pada Pembuatan Edible Film

Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 5 (2018): Edisi 2 Juli s/d Desember 2018
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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Abstract

Avocado seed contain amylose which could be raw material of making edible film. However, edible film  was resulted have durability to low water. Therefore, needed add material hidrofobic which would increase of durability to water of edible film one of is beeswax.This research was conducted experimentaly by used Complete Randomized Design (CRD) with five treatmens and three replications which followed by Duncan’s New Multiple Range Test (DNMRT) at level 5%. The treatment in this research were B1 (beeswax 5%), B2 (beeswax 10%), B3 (beeswax 15%), B4 (beeswax 20%) and B5 (beeswax 25%). The results of variance analysis showed that addition of concentrations beeswax gave significantly affect on thickness, solubility, water of uptake and water of transfer edible film. The best formulations was obtained on the edible film with addition 5% beeswax which has thickness of 0.28 mm, solubility of 23.59%, water of uptake 313.35% and water of transfer 0.23 g.m-2.hour. Keywords: avocado seed, edible film, beeswax

ADDITION OF HONEY AND TIME FERMENTATION ON THE QUALITY OF RED BEAN FERMENTED MILK (Phaseolus vulgaris L.)

Jurnal Sagu Vol 12, No 1 (2013)
Publisher : Jurnal Sagu

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Abstract

This research is to analyse influence of addition of honey and time fermentation on the quality of red beanfermented milk. A Complete Random Design with two factors and three replications was applied in this research.The first factor was addition of honey 5%, 10% and 15% and the second factor was time fermentation of 8 hour,10 hour and 12 hour. Data were analyzed using Analysis of Varian (ANOVA) and continued by using Duncan’sNew Multiple Range Test (DNMRT) the level 5%. The result show that the addition of honey and time fermentationhad no significant interaction. Addition of honey and time fermentation significantly effects the pH and total acidtitration, but had no significant effect on the organoleptic parameters.Key words: red bean, honey, time fermentatin, milk fermentation

Kombinasi Tepung Tapioka Dengan Pati Sagu Terhadap Mutu Bakso Jantung Pisang dan Ikan Patin

Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 1, No 1 (2014): Wisuda Februari Tahun 2014
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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The objective of this research was to get the best combination flour formula in making  banana’s heart and fish meatball,  while in terms of the benefits of this research are expected to improve the utilization of sago palm as a source of local food. The method used in the research was Complete Randomized Design (CRD) with four replications of five treatments and treatment consists of TS1 (cassava flour 100 : sago starch 0), TS2 (cassava flour 75 : sago starch 25), TS3 (cassava flour 50 : sago starch 50), TS4 (cassava flour 25 : sago starch 75), TS5 (cassava flour 0 : sago starch 100).The result of the research shows that the combination cassava flour with sago starch significantly effect to the moisture content, ash content,   starch 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 quite dislike to the banana’s heart and fish sausage meatball. The best treatment  from the research was TS3. Keywords: Cassava Flour, Sago Starch, Meat Ball

Variasi Tingkat Keasaman Dalam Ekstraksi Pektin Kulit Buah Durian

Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 1, No 2 (2014): Wisuda Oktober 2014
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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This study aims to obtain the best pH in the extraction of durian rind pectin. Research conducted experiments using a completely randomized design (CRD) with four treatments are: P1 (extraction pH 1.5); P2 (extraction pH 2.0); P3 (extraction pH 2.5), and P4 (extraction pH 3.0). The results showed that the variation in the level of acidity in the manufacture of durian rind pectin significant effect on yield, methoxyl content, moisture content, ash content and organoleptic assessment of the color. Pectin P1-P4 treatment meets the standards IPPA (International Pectin Producers Association) For The best treatment in this study is the P1 treatment (extraction pH 1.5) produced pectinbetter to yield 2.60%, 4.35% methoxyl content, water content 8.38%, ash content 7.69% and pectin brown color.   Keywords: pectin, durian skin, and acidity (pH)

The Activities of Extraction Litsea sp Leaf Plant Against Candida Albicans and Trichophyton Rubrum

Beccariana Botanical Research Bulletin Vol 7, No 2 (2007)
Publisher : Universitas Papua

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Abstract

A study to investigate the antifungal activity of soxhletion extract and maceration extract of the Litsea sp leaf plant against Candida albicans and Trichophyton rubrum has been done. Litsea sp plant is used for anti-inflammation. Extraction of Litsea sp leaf was conducted with soxhletation and maceration method using ethanol 70% solvent. The dilution tube method was used for detecting antifungal activity as concentration extract 40%; 30%; 20%; 10%; 5%; 2.5%; 125%; 0.625%; 0.3125%; 0.15625%; 0.078125; 0.0%. The results of this study indicated that soxhletion and maceration extract of Litsea sp leaf have antifungal activity against Candida albicans and Trichophyton rubrum. The minimal inhibiting concentration of soxhletion killing concentration of 5% against Candida albicans; whereas minimal inhibiting concentration at concentration of 1.25% against Trichophyton rubrum. The minimal inhibiting concentration and minimal killing concentration extract at concentration of 10% against Candida albicans, while minimal inhibiting concentration and minimal killing concentration at concentration of 2.5% against Trichophyton rubrum.

STUDI PEMANFAATAN BUAH PISANG MAS (Musa acuminata) DAN BUAH NAGA MERAH (Hylocereus polyrhizus) DALAM PEMBUATAN SELAI

Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 2, No 2 (2015): Wisuda Oktober 2015
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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The purpose of this study was to obtain the ratio formulations of banana mas and red dragon fruit that selected in the preparation of jam based on SNI 3746: 2008. This research was carried out experimentally using completely randomized design (CRD) with five treatments and three replications in order to obtain fifteen experiment units. The treatments in this study include PN1 (100% banana), PN2 (75% banana and 25%  dragon fruit), PN3 (50% banana and 50% dragon fruit), PN4 (25% banana and 75%  dragon fruit), and PN5 (100% dragon fruit). Data obtained were treated by the analysis of variance followed by Duncan New Multiple Range Test (DNMRT) the level of 5%. The best jam of this study was PN3 (50% banana and 50% dragon fruit). The best jam results showed moisture 39,61%, acidity 4,78, total sugar content 50,82%, total dissolved solids 66,73% brix, crude fiber contents 0,34%. Total solids and total dissolved solids of the best jams results were meet SNI 3746:2008. The best jam had red colour of jam, banana taste was medium and dragon fruit taste was medium, banana flavor was weak and dragon fruit flavor was medium, and was soft. Keywords : Jam, banana mas, and red dragon fruit.

PENGEMBANGAN ETANOL SEMI PADAT DENGAN PENCAMPURAN MINYAK JELANTAH

Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 2, No 2 (2015): Wisuda Oktober 2015
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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The purpose of this study was to obtain the concentration of sodium hydroxide (NaOH) and the appropriate concetration of ethanol with a mixture of waste cooking oil to formulate the semi-solid ethanol as an alternative for house hold fuel. The research was carried out by using completely randomized design (CRD) with factorial design. The first factor is the concentration of NaOH (12, 13, 14, and 15%), and the second factor is the concentration of ethanol (85, 90, and 95%). Results of analysis of variance showed interaction of ethanol concentration and the addition of NaOH concentration significanly affected the degree of acidity (pH) and the calorific value. The addition of different concentrations of ethanol, significantly affected on burning residue, calorific value, and heat transfer. The addition of different concentrations of NaOH significantly affected on viscosity, acidity (pH), burning residue, calorific value and heat transfer. At the beginning of the burning, flame color changed from blue to yellowish blue,, then to yellow flame before the flame extinguished. The best formulation of semi-solid ethanol is treatment A2B3 whic shows a viscosity of 19,500 cP, the calorific value of 22,519 J/g and 45.34% combustion residues. Keywords: ethanol, NaOH, waste cooking oil, ethanol semi-solid.

PEMANFAATAN MANGGA ARUM MANIS DALAM PEMBUATAN DODOL DENGAN PERBEDAAN KONSENTRASI TEPUNG KETAN DAN RUMPUT LAUT

Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 2, No 2 (2015): Wisuda Oktober 2015
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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Utilization of cotton candy mango in directly encourage mango processing into derived products. One cotton candy mango derivative products is Dodol. Dodol is expected to be high in fiber. Fiber can be obtained from the addition of seaweed in the manufacture Dodol. The purpose of research is the use in the manufacture of cotton candy mango Dodol with different concentrations ofb glutinous rice and seaweed. The study was conducted using a completely randomized design (CRD) with 4 treatments and 4 replications. Each study uses comparative glutinous rice and seaweed that is different in each treatment including K1R1 (85:15), K2R2 (80:20), K3R3 (75:25) and K4R4 (70: 30). Parameters measured were moisture content, ash, crude fiber, and organoleptic. The best treatmentis K1R1with sticky riceflour ratio of 85% and15% moisture content of grass yield 10.14; ash content of 0.39; crude fiber of 8.30 overall acceptance. Keywords: Arum manis mango, seaweed, glutinous rice, dodol

KAJIAN PEMANFAATAN TEPUNG LABU KUNING (Cucurbita moschata Durch) DAN TEPUNG TEMPE DALAM PEMBUATAN KUKIS

Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 2, No 2 (2015): Wisuda Oktober 2015
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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The purpose of this research was to acquire best cookies which has high nutrition content from pumpkin flour and tempe flour and meet quality standard of cookies (SNI 01-2973-1992.This research used Complete Randomized Design (CRD) with four treatments and four replications. The treatments were P1 (65% pumpkin flour, 5% tempe flour), P2 (60% pumpkin flour, 10% tempe flour), P3 (55% pumpkin flour, 15% tempe flour) and P4 (50% pumpkin flour, 20% tempe flour). Data were analized using ANOVA and DNMRT at 5% level. The result showed that cookies from different pumpkin flour and tempe flour gave the significant effect to the moisture content, ash content, protein content, β-caroten content, valuation of description organoleptic and valuation of hedonic organoleptic to the colour, flavor, taste, total value, but non significant to texture in hedonic value and organoleptic assessment to the level of children like of cookies. The best cookies in this research is P3 with has 4,54% moisture content, 1,89% ash content, 10,71% protein content and 9,31% β-caroten content. Keyword: Cookies, pumpkin flour, tempe flour, β-caroten

LAMA FERMENTASI TERHADAP MUTU COCOGHURT MENGGUNAKAN Enterecoccus faecalis UP-11 YANG DIISIOLASI DARI TEMPOYAK

Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 2, No 2 (2015): Wisuda Oktober 2015
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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Coconut milk is usually used as condiment for production various Indonesia traditional cuisine  coconut milk can be also used as raw material for making cocoghurt because of it is high nutrional value. The purpose of this research was to determine the effect of fermentation time on the  quality of cocoghurt . The research used a Completely Randommized Design with five treatments, T1 (duration of fermentasi in three hours), T2 (duration of fermentation in six hours), T3 (duration of fermentation in nine hours), T4 (duration of fermentation in twelve hours) and T5 (duration of fermentation in fifteen hours) with three replication. The data was analyzed using ANNOVA, if any influence continued with DNMRT test at 5%. Results show that fermentation time significantly (P<0,05) affected the pH, total lactid acid, fat content, organoleptic test of colour, texture, sweetness, and hedonik. But did not significantly influence (P>0.05)  total solids, ash content,  protein content, total lactid acid bacteria, test organoleptik of flavor, and  taste. It was concluded that the best quality of cocoghurt. Was obtained in the fermentation time of six hours (T2), that meets the Indonesian yoghurt standard (SNI 102981: 2009) as  total lactid acid, fat content, total solids, ash content,  and protein content.   Keywords: Duration of fermentation, Enterecocus faecalisUP-11, Tempoyak, Cocoghurt.