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All Journal Jurnal Online Mahasiswa (JOM) Bidang Pertanian Insect (Informatics and Security): Jurnal Teknik Informatika Sagu JURNAL AGROINDUSTRI HALAL
Noviar Harun
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Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Decision Sciences, Operations Research & Management Engineering Environmental Science Industrial & Manufacturing Engineering Social Sciences

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PENAMBAHAN BEBERAPA KONSENTRASI XANTHAN GUM TERHADAP MUTU SAOS TOMAT (Solanum lycopersicum Lin.,) ', Wandestri; Hamzah, Faizah; Harun, Noviar
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 3, No 1 (2016): Wisuda Februari 2016
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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The purpose of this research was to obtain the best concentration of xanthan gum to quality of tomato sauce. This research used a Completely Randomized Design (CRD) with 4 treatments and 4 replications this obtaining 16 experimental units. The data obtained were stasitiscally analyzed of variance (Anova) if the F countis greater than or aqual to F table then continued with DNMRT tes at 5% level. Results of variance showed different that xanthan gum concentration significantly affect the degree of acidity (pH), total dissolved solids, viscosity, sweetness is descriptive test, assement of the overall hedonic test and had no significant affect on the descriptive colour and flavor. The best formulation of tomato sauce is treatment T3 (xanthan gum concentration 0,6%) with  shows a pH 4,15,  the total dissolved solids 26,13 obrix, and viscosity 14593 cP.   Keywords: Tomato, Tomato sauce, Xanthan gum
RASIO SARI WORTEL DAN SARI BUAH NANAS TERHADAP KUALITAS PERMEN JELLY Dewi, Seprina Putri; Harun, Noviar; Johan, Vonny Setiaries
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 5, No 1 (2018): Wisuda April Tahun 2018
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The purpose of this study was to get the right ratio of carrot extracts and pineapple extracts to produce jelly candy with good quality according to SNI. This research used a Complete Randomized Design (CRD) with five treatments and  three replications to obtain fifteen experimental units. The treatment in this study included WN1 (carrot extracts 90% : 10% pineapple extracts), WN2 (carrot extracts 80% : 20% pineapple extracts), WN3 (carrot extracts 70% : 30% pineapple extracts), WN4 (Carrot extracts 60% : 40% pineapple extracts) and WN5 (carrot extracts 50% : 50% pineapple extracts). Data were analized using analysis of variance (ANOVA) then proceed with DNMRT test at 5% level. The results showed that the ratio of carrot extracts and pineapple extracts had significant effect on moisture content, ash content, pectin content, reduction sugar content, color, aroma, taste, texture and overall assessment of the jelly candy produced. The selected treatments that complied with SNI 3574-2-2008 were WN1 with a ratio of 90% carrot extracts and 10% pineapple extracts. The jelly candy produced contains 7.22% of moisture content, 0.82% of ash content, 2.29% of pectin content, 19.24% of reduction sugar content with description very orange (colour), carrot and pineapple (aroma), carrot and pineapple (taste) and slightly chewy (texture) and overall considered liked by the panelist with a score of 1.89. Keywords:  jellycandy, carrot extracts, pineapple extracts.   
PEMANFAATAN TEPUNG KACANG MERAH DAN SALAK PADANG SIDIMPUAN (Salacca sumatrana R.) DALAM PEMBUATAN SNACK BAR Siregar, Linda Nopita Sari; Harun, Noviar; Rahmayuni, Rahmayuni
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 4, No 1 (2017): Wisuda Februari Tahun 2017
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The study was purpose to get the best combination of red bean flour and  Padang sidimpuan (Salacca sumatrana R.)bark.The research used a Complete Randomized Design (CRD) with 5 treatments and 3 replications.The treatments were red bean flour 70%: bark fruit30%, red bean flour60%: bark fruit40%, red bean flour 50% : bark fruit 50%, red bean flour40%: bark fruit60%and red bean flour30%: bark fruit 70%.  The data obtained were analyzed statistically using Anova and DNMRT at 5%.Theresearch showed that using redbean flour and bark fruit were significant on water content, ash content, fat content, crude fiber content, protein content, carbohydrate content and sensory test. The best treatment of snack bar from this research was red bean flour 40% : bark fruit 30%which had water content 23,31%, ash content 1,84%,fat content 14,44%, crude fiber content 8,57%, protein content 13,45%, carbohydrate content 46,94%. light brown on colour outsideand yellowish brown on colour inside, red bean flour and fruit flavour, red bean flour and fruit taste, the texture creamy and dense and overall assesment of snack bar was  preferred by the panelists.  Keywords :Snack bar, red bean flour and bark fruit.
KARAKTERISTIK BAKSO JANTUNG PISANG DAN IKAN PATIN DENGAN METODE PENGEMASAN VAKUM DAN NON-VAKUM PADA SUHU DINGIN Hamdani, Reza Rizky; Harun, Noviar; Efendi, Raswen
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 4, No 2 (2017): Wisuda Oktober Tahun 2017
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The purpose of this research was to understand the method of packaging and cold storage and characteristic changes that occur in banana blossom and catfish meatballs during storage. This study used Factorial Randomized Design with 2 factor treatments, cold storage (±0oC, ±5oC, dan ±10oC) and packaging method (vacum and non-vacum) with 3 replications. The treatments in this research include T1M1 (vacuum method at ±0oC), T1M2 (non-vacuum method at ±0oC), T2M1 (vacuum method at ±5oC), T2M2 (non-vacuum method at ±5oC), T3M1 (vacuum method at ±10oC), T3M2 (non-vacuum method at ±10oC). The result of analysis showed that vacuum and non-vacuum method at cold storage was not significantly affect the water content, ash content, protein content, lipid content, total microbial and organoleptic assessment during storage of 2 days, 4 days, and 6 days. The best treatment combination was (T1M1) 6nd day with water content 74,06%, ash content 1,57%, protein content 12,73%, lipid content 4,46%, and total microbial 8,67 x 106  colony/ml.white, slightly slimy appearance, tyish Keywords: Catfish meatball, packaging method, cold storage
PENAMBAHAN BUAH NANGKA (Artocarpus heterophyllus) DALAM PEMBUATAN SELAI ALBEDO SEMANGKA (Citrullus vulgaris Schard) Asikin, Nurul; Ali, Akhyar; Harun, Noviar
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 4, No 1 (2017): Wisuda Februari Tahun 2017
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The purpose of this research was to obtain the albedo ratio of watermelon and jackfruit in making jams, finally can made jams in according to National Standard of Indonesian(SNI). This research used  Complete Randomized Design (CRD) with five treatments and three replications which were followed by Duncan’s New Multiple Range Test (DNMRT) at level 5%. The treatments in this research included  PS1 (90% albedo watermelon: 10% meat jackfruit), PS2 (80% albedo watermelon: 20% meat jackfruit), PS3 (70% albedo watermelon: 30% meat jackfruit), PS4 (60% watermelon albedo: 40% meat jackfruit) and PS5 (50% albedo watermelon: 50% meat jackfruit). The results of research showed that the ratio of albedo watermelon and gave jackfruit significantly effect on water content, pectin content, fiber content, total dissolved solids, assessment of sensory of the color,  flavour, texture descriptively as well as colour, texture and overall assessment by hedonic yet no real effect on the flavour of jam in hedonic. The best formulation Jams was  PS4 with  total dissolved solids 67.87˚brix, fiber content 2.01%, water content of 33.46%, pectin content 0.90%.Organoleptic scores of PS4 were 4.00 (like) colour, 3.73 (like) flavour, 3.86 (like) taste, 3.56 (like) texture and 2.12 (like) overall. Keywords: albedo watermelon, jackfruit, jam.
PEMANFAATAN KETAN HITAM DALAM PEMBUATAN KOPI BUBUK Muharram, Rezqy; Yusmarini, Yusmarini; Harun, Noviar
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 4, No 2 (2017): Wisuda Oktober Tahun 2017
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The purpose of this research was to obtain precise ratio between coffee bean and black sticky rice to reach result the most preferred coffee by panelists and comply standard quality of coffee product. This research used a Complete Randomized Design (CRD) with 5 treatments and 3 replications. The Treatments were BKKH0 (100% Coffee), BKKH1(90% Coffee and 10% Black sticky Rice) BKKH2 (80% Coffee and 20% Black sticky Rice), BKKH3 (70% Coffee and 30% Black sticky rice), BKKH4 (60% Coffee and 40% Black sticky rice). The Collected Data was analyzed statistically with analysis of variance (ANOVA) and Duncan’s New Multiple Range Test (DNMRT) at 5% stage. The research showed, the application of coffee and black sticky rice had significant effect to water content, ash content, antioxidant content, caffeine content and organoleptic test. The best treatment  of this research was treatment BKKH4 which had a water content 4,23%; ash content 3,51%; antioxidant content 12,60 µg/ml, and caffeine content 1,24%. It was described as brown coloured and coffee scent for it’s powder, then black coloured and had coffee scent for the coffee. It was also the most preffered by panelists according the over all assessment.Keywords : Coffee powder, coffee bean, and black sticky rice.
KUALITAS PAPAN PARTIKEL DARI LIMBAH TANDAN KOSONG KELAPA SAWIT DENGAN PEREKAT DAMAR Akbar, Muhammad Rizali; Harun, Noviar; Hamzah, Farida Hanum
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 8 (2021): Edisi 1 Januari s/d Juni 2021
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Oil palm empty bunches are one of the solid wastes from the processing of fresh fruit bunches that have not been used optimally.  This study aims to obtain the best concentration of resin adhesives in the manufacture of particleboard from oil palm empty fruit bunches.  The research was conducted experimentally using a completely randomized design (CRD) with 5 treatments and 3 replications in order to obtain 15 experimental units with a particle size of 16 meshof oil palm empty bunches.  Treatment of oil palm empty bunches with adhesive is 90%: 10%, 88%: 12%, 86%: 14%, 84%: 16%, 82%: 18%.  The data obtained were analyzed statistically using Analysis of Variance (ANOVA) and Duncan New Multiple Range Test (DNMRT) at the 5% level.  The results showed that the composition of the empty fruit bunches of oil palm and resin adhesive significantly affected the density, water absorption, thickness expansion, elasticity modulus, and fracture modulus, but had no significant effect on moisture content.The best treatment chosen was treatment P5 with a density value of 0.85 g/cm3, water content of 5.81%, water absorption 61%, thickness development 53.33%, modulus of elasticity 1.607.46 kgf/cm2, modulus of fracture 14.52 kgf/cm2. Keywords: Particle board, oil palm empty bunches, resin adhesive 
Variasi Konsentrasi Pektin Terhadap Kualitas Selai Labu Kuning (Cucurbita moschata Durch) Aldi Aldi; Akhyar Ali; Noviar Harun
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 5, No 1 (2018): Wisuda April Tahun 2018
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This research aimed to get the best concentration in manufacturing pumpkin jam (Cucurbitamoschata Durch). The testing method was randomized design with 5 treatments and 3 multiplications. The treatment in this research were A1 (pectin 0.5% and 99.5% pumpkin porridge), A2 (pectin 0.75% and 99.25% pumpkin porridge), A3 (pectin 1% and 99% pumpkin porridge), A4 (pectin 1.25% and 98,75% pumpkin porridge) and A5 (pectin 1,5% and 98,5% pumpkin porridge). The data were analyzed statistically using ANOVA and DNMRT at 5% level. Thus, it had been proven that the addition of pectin significantly affected the results of the analysis. The choosen treatment consisted of 1.5% pectin, 98.5% pumpkin porridge (A5) which containt 46.54% water, 0.125% ash, 66.10% sucrose, 0.49% crude fiber and 73.01% dissolved solids. The description and hedonic results proved thatthe scent and taste was that of a yellow squash, with softtexture and brownish yellow in color, which overall were preferred by the panelists. Keywords: jam, pectin, yellow squash, pumpkin.
MUTU SIRUP BUAH PEDADA (Sonneratia Caseolaris) SELAMA PENYIMPANAN DENGAN PENAMBAHAN NATRIUM BENZOAT Denty Andriani; Raswen Efendi; Noviar Harun
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 3, No 1 (2016): Wisuda Februari 2016
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The purpose of this research is to get the best quality of fruit pedada’s syrup during storage with increasing the sodium benzoat. This research use the Complete Random Design (CDR) with 5 treatments of increaseing the sodium benzoat (0%, 0.05%. 0.10%. 0.15%. 0.20%) and each of them is repeated by three times. The parameter which is observed were the level of sedimentation, the content of sucrose, mold growth, pH, viskosity and organoleptic. The value of observation which is got analyzed with statistic. If F aritmatic 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 increasingof sodium benzoat on fruit pedada’s syrup gave the significant effect to the number of pH, the viskosity , content of sucrose, sedimentation and mold growth organoleptic more decreased. From the results of research which have done, got the average values of sucrose’s content is 73.50 to 79.92, the degree of acidity  (pH) is 4.60 to 4.71, of sedimentation is 10.91 to 14.85, viskosity from 177,54 to 202,40 and on S3. S4, and S5 three’s no growth mold to the syrup which is peoduced during storage.   Keyword : Syrup, Fruit Pedada, Sodium Benzoat
PENGARUH PENAMBAHAN KITOSANSEBAGAI PENGAWET ALAMI PADA PEMBUATANSIRUP BUAH NAGA (Hylocereus polyrhizus) Haryadi '; Evy Rossi; Noviar Harun
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 1, No 2 (2014): Wisuda Oktober 2014
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The purpose of this research to get the best quality of dragon fruit syrup while storage with in the addition of chitosan. The research was conducted by Completely Randomized Design (CRD), that use 5 chitosan addition variable (0%; 0,5%; 1,0%; 1,5%; 2,0%) and than it repeated three times. Parameters measured were pH, fungi growth, sucrose concentration, viscosity and organoleptic were will be measure parameters organoleptik characteristics that consist of color, aroma, flavor, and overall assessment. The observations were analyzed using statistic. If the F calculated is greater or equal to F table will be  conducted by 5% Duncan test. The addition of chitosan will decreased pH, sucrose concentration, viscosity and organoleptic. For the growth of the fungi was increased though addition of chitosan that extend the shelf life of dragon fruit syrup. The higher chitosan concentration will deareased level of preference from panelists. The optimum concentration chitosan addition was representative 0,5% chitosan addition.   Keywords:Syrup,dragon fruit, chitosan
Co-Authors ', Rahmayuni ', Wandestri Akbar, Muhammad Rizali Akhyar Ali Aldi Aldi Ariyanda Putra Azhari, Rizki Christian Sinaga Denty Andriani Dewi Fortuna Ayu Dewi, Seprina Putri Dian Eva Elpida Fitri Fadillah Zahra Faizah Hamzah Fajar Restuhadi FITRIANA, ARJELINA Geri, Jefrianta Demu Hamdani, Reza Rizky Hamzah, Farida Hanum Haryadi ' Heraldy Armanda Hutahaean Khairunnisa Khairunnisa Lasma Simanjuntak Lasron Pahala Tua Nainggolan Lisma Pratiwi Martia Ramadani Siregar Meiyanni Adawiyah Mohamad Zhaki Molerman ' Muharram, Rezqy Mutiara Izzah Netti Herawati PARLUHUTAN PARLUHUTAN PARLUHUTAN, PARLUHUTAN Rahmayuni ' Rahmayuni Rahmayuni Rahmayuni Rahmayuni, Rahmayuni Ranita Sari Raswen Efendi Resty Rahayu Ridho Ridho Rinaldi Satria Rizkika Rizkika Rossi, Evy Rudianto ' Saddam Husein Hasibuan Sarah Siska Hasibuan Sari, Ranita Selvi Marcellia Siregar, Linda Nopita Sari Sise Heralita Sri Wahyuni Sugiyatno Sugiyatno Surianto ' Turelanda, Syahli Putra Victor David Vonny Setiaries Johan Weni Mulyani Asfi Wulan Kumala Dewi Yelmira Zalfiatri Yosua Sihotang Yucha Eklesia Sitepu Yusmarini Yusmarini Zulfajri, Zulfajri Zulhamdi Sumitro