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All Journal Jurnal Agroindustri Abdimas Talenta : Jurnal Pengabdian Kepada Masyarakat Jurnal Hilirisasi IPTEKS (JHI) Unri Conference Series: Community Engagement Sagu Hippocampus: Jurnal Pengabdian Kepada Masyarakat Journal of Food and Pharmaceutical Sciences Jurnal Agroindustri Halal
Ayu Diana
Jurusan Teknologi Pertanian, Fakultas Pertanian, Universitas Riau, Pekanbaru, Indonesia, 28293
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Decision Sciences, Operations Research & Management Dentistry Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Medicine & Pharmacology Neuroscience Public Health Social Sciences Veterinary Other

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Karakteristik dan Efektivitas Lotion Antinyamuk Berbahan Dasar Limbah Kulit Nanas dan Kulit Jeruk Manis Yossie Kharisma Dewi; Vonny Setiaries Johan; Nur Hasnah AR; M. Hidayatullah Setia Dharma Putra; Erpiani Siregar; Ayu Diana
JURNAL AGROINDUSTRI HALAL Vol. 11 No. 1 (2025): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v11i1.11012

Abstract

One efficient method to prevent infections spread by mosquitoes is to use repellent. However, when used regularly over an extended period, insect repellents containing DEET commonly available on the market may induce adverse effects such as hypersensitivity, irritation, and hives. Pineapple and sweet orange peels can be utilized as natural ingredients in mosquito-repelling lotions because they contain various secondary metabolites, including tannins, saponins, flavonoids, alkaloids, steroids, and essential oils. This study aimed to find the optimal concentration of pineapple peel extract based on the characteristics of the produced mosquito repellent lotion. The experiment used a completely randomized design (CRD), producing 15 experimental units with five treatments—pineapple peel extract concentrations—each with three replications: 2%, 3%, 4%, 5%, and 6%. The lotion with a 6% concentration of pineapple peel extract (LNJ5) was selected due to its homogenous physical characteristics, pH of 7.89, spreadability of 6.98 cm, viscosity of 2131.02 cP, and mosquito protection rate of 88.64%. The lotion had a yellowish-brown color, a faint pineapple and orange scent, and a descriptive organoleptic evaluation that panelists found pleasing
Profil Sensori Produk Pangan Kering dengan Pemanfaaatan Tepung Ampas Kelapa dan Pati Sagu Shanti Fitriani; Ayu Diana; Erpiani Siregar; Fikratul Ihsan; Masyitah; Fadlila Endyra; Ririn Oktavia Sitinjak; Dimas Wahyudi
JURNAL AGROINDUSTRI HALAL Vol. 12 No. 1 (2026): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v12i1.22598

Abstract

The potential of coconut pulp, which has not been optimally utilized, and the availability of sago starch in Riau Province presents a great opportunity for food product diversification. Food diversification can be carried out in snack bars and dry bread products. Sensory evaluation was conducted to determine acceptability, perceived quality attributes, and specific characteristics that arise from the use of coconut pulp flour and sago starch in the formulation. The objective of this study was to compare the sensory profiles of dry food products, namely snack bars and dry bread, with different coconut pulp flour and sago starch. A completely randomized design (CRD) with five treatments and four replicates was used. The results showed that coconut pulp flour and modified sago starch ratio (pregelatinization and HMT) had a significant effect on sensory attributes, especially brown color, while they had no significant effect on aroma, coconut pulp flavor, chewiness (snack bar), brittleness (dry white bread), or hedonic score. The best snack bar and dry bread treatments in this study were modified sago starch ratio and coconut pulp flour (80:20).
PENGEMBANGAN MINUMAN PROBIOTIK KEKINIAN SEBAGAI PANGAN FUNGSIONAL DI KAMPUS UNIVERSITAS RIAU Evy Rossi; Dewi Fortuna Ayu; Ayu Diana; Imelda Yunita; Erpiani Siregar; Yossie Kharisma Dewi; Jum’atri Yusri; Atika Zarefar
Jurnal Hilirisasi IPTEKS Vol. 8 No. 2 (2025)
Publisher : LPPM Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jhi.v8i2.878

Abstract

Indonesia's food and beverage industry continues to grow rapidly, especially for value-added products such as functional foods. Probiotic beverages, as a type of functional food, hold tremendous market potential. This activity is also expected to foster an entrepreneurial spirit among students through the development of innovative products that have high market potential. The method of implementing Campus Intellectual Product Business Development (UPIK) activities is carried out at the IbIKK entrepreneurship unit, Department of Agricultural Technology, Riau University. The activities were carried out from July to October 2024. The implementation of the programme was divided into six sequential main stages: (1) preparation and planning, including the initial product formulation design and the development of activity instruments; (2) a survey of market needs and preferences; (3) product formulation development and application; (4) intensive training and production demonstrations for the partners; (5) assistance in marketing strategies, packaging design, and product evaluation; and (6) final monitoring and evaluation. Partners (IbIKK Unit) produce and market functional foods in the form of Yoghurt, Kefir, and Kombucha in the form of contemporary drinks. The implementation team conducted monitoring and evaluation in the form of questionnaires to consumers (80 people) who were randomly selected. Based on this activity, it was concluded that the development of probiotic functional drinks at Riau University has great potential thanks to healthy lifestyle awareness and a broad market, but its success requires product innovation, campus support, and a mature strategy to overcome competition and limited resources.
Training of Making Sheredded Banana Flower (Musa paradisiaca) in the Development of Local Food Products in Rantau Panjang Kiri Village Kubu Babussalam District Rokan Hilir Mhd. Andry Kurniawan; Dewi Fortuna Ayu; Raswen Efendi; Ayu Diana; Erpiani Siregar; Imelda Yunita; Yossie Kharisma Dewi; Rahmadini Payla Juarsa
ABDIMAS TALENTA: Jurnal Pengabdian Kepada Masyarakat Vol. 10 No. 2 (2025): ABDIMAS TALENTA: Jurnal Pengabdian Kepada Masyarakat
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/abdimastalenta.v10i2.18348

Abstract

Training of making shredded banana flower (Musa paradisiaca) is one of the efforts in developing local food products that have the potential to increase the economic value of banana flower and provide an alternative source of vegetable protein for the people of Rantau Kiri Village. This activity aims to provide knowledge and skills to the community in processing banana flower into delicious and nutritious shredded banana flower. The methods used in this training include socialization and education, demonstration, also hands-on practice of making shredded banana flower. The materials presented included an introduction to banana flower, its health benefits, processing techniques, and product marketing strategies. Demonstrations and hands-on training provided participants with the opportunity to observe and practice the process of making shredded banana flower. Evaluation results showed that the training successfully improved participants' knowledge and skills in making shredded banana flower. In addition, participants also showed high enthusiasm and interest in developing the business of making shredded banana heart as a local food product.
Fortifikasi Tepung Ikan Pada Cendol Sebagai Minuman Kaya Protein Di Desa Sungai Paku Kecamatan Kampar Kiri Kabupaten Kampar Dewita Dewita; Desmelati Desmelati; Ayu Diana; Imelda Yunita; Muhammad Zakiyul Fikri; Santhy W. Sidauruk; Melania Syahada
Unri Conference Series: Community Engagement Vol 7 (2025): Seminar Nasional Pemberdayaan Masyarakat
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/unricsce.7.109-113

Abstract

Indonesian society’s protein consumption remains low, particularly among lower-income groups. One strategy to improve protein intake is fortifying traditional foods. Cendol, a popular Indonesian beverage, was selected as the fortification medium using fish flour as a rich protein source. This community service project aimed to enhance nutritional knowledge, production skills, and public acceptance of fortified cendol with fish flour. The methods included nutrition education, a demonstration of fortified cendol preparation, and a simple organoleptic test. The results indicated an increase in participants’ knowledge of protein importance and positive acceptance of the fortified product. This innovation has the potential to support food security, improve nutrition, and create local food-based business opportunities.
Characteristics of Pie Crusts Made from Modified Cassava Flour (MOCAF) and Red Bean Flour Erpiani Siregar; Dewi Fortuna Ayu; Shelby Julia Putri Elvis; Ayu Diana; Rahmayuni Rahmayuni
Journal of Food and Pharmaceutical Sciences Vol 14, No 1 (2026): J.Food.Pharm.Sci
Publisher : Integrated Research and Testing Laboratory (LPPT) Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jfps.24058

Abstract

The development of bakery products has increased the demand for wheat flour alternatives, especially for individuals with dietary restrictions. This study aims to investigate the characteristics of pie crusts made from MOCAF (modified cassava flour) and red bean flour at various ratios. The experimental method used was a completely randomized design (CRD) with four treatments: MK1 (90% MOCAF, 10% red bean flour), MK2 (85% MOCAF, 15% red bean flour), MK3 (80% MOCAF, 20% red bean flour), and MK4 (75% MOCAF, 25% red bean flour). The parameters evaluated included moisture content, ash content, protein content, fat content, and sensory testing (color, aroma, taste, and crumb texture) using descriptive and hedonic tests. The results of the study showed that increasing the proportion of red bean flour significantly affected the sensory characteristics and nutritional content of pie crusts. MK4, with a ratio of 75% MOCAF and 25% red bean flour, achieved the highest hedonic scores for color (3.63), taste (3.50), aroma (3.86), and crumbly texture (4.18), which were most preferred by the panelists. Proximate analysis revealed that MK4 had a moisture content of 4.21%, ash content of 1.88%, protein content of 9.94%, and fat content of 26.09%. In conclusion, the addition of red bean flour to the pie crust formulation with MOCAF improves sensory quality and nutritional value, making it a suitable alternative for healthier bread products.
LAMA WAKTU EKSTRAKSI TERHADAP KARAKTERISTIK FISIKOKIMIA PEKTIN BUAH MENGKUDU (Morinda citrifolia L) Imelda Yunita; Farida Hanum Hamzah; Angga Pramana; Abdur Rasyid; Ayu Diana
Jurnal Agroindustri Vol. 14 No. 2 (2024): November 2024
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/jagroindustri.14.2.214-223

Abstract

Salah satu polisakarida yang diekstraksi dari buah adalah pektin. Pemanfaatan pektin sebagai bahan membuat jeli dan membuat makanan menjadi lebih kuat. Buah mengkudu digunakan sebagai bahan baku pektin dalam penelitian ini. Buah mengkudu tidak disukai karena aromanya yang kuat. Hal ini menyebabkan pemanfaatan sumber daya buah mengkudu belum optimal. Tujuan penelitian ini adalah untuk menentukan waktu ekstraksi terbaik untuk produksi pektin dari buah mengkudu yang memenuhi kriteria mutu. Pendekatan eksperimental Rancangan Acak Lengkap, yang terdiri dari lima perlakuan dan tiga kali ulangan, digunakan dalam penelitian ini. Dalam penelitian ini formulasi waktu yang berbeda padasuhu 80OC,perlakuan P1 adalah waktu ekstraksi 70 menit, P2 adalah waktu ekstraksi 90 menit, P3 adalah waktu ekstraksi 110 menit, P4 adalah waktu ekstraksi 130 menit, dan P5 adalah waktu ekstraksi 150 menit. Analisis data menggunakan analysis of variance (ANOVA) kemudian dilanjutkan dengan uji duncan's new multiple range test (DNMRT) pada taraf 5%. Hasil penelitian pektin buah mengkudu dengan perlakuan terbaik adalah P5 dengan waktu ekstraksi 150 menit dan berpengaruh nyata terhadap semua parameter. Perlakuan terbaik yang memenuhi baku mutu IPPA (International Pectin Producers Association) adalah rendemen 19,10%, kadar air 9,60%, kadar abu 8,72%, bobot ekivalen 349,66 mg, dan kadar metoksil 6,27%.
Pelatihan Desain Kemasan untuk Meningkatkan Kapasitas Ibu Rumah Tangga dalam Pengembangan Produk Pembersih di Desa Karya Indah Imelda Yunita; Ayu Diana; Erpiani Siregar; Fikratul Ihsan; Resdati Resdati; Rahmayuni Rahmayuni; Muhammad Zakiyul Fikri
Hippocampus: Jurnal Pengabdian Kepada Masyarakat Vol 5 No 1 (2026): JUNI 2026
Publisher : PUSAT PENELITIAN DAN PENGABDIAN PADA MASYARAKAT (PPPM) POLITEKNIK NEGERI SAMBAS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47767/hippocampus.v5i1.1337

Abstract

Packaging design is an important aspect of enhancing the attractiveness and market value of products, Packaging design plays an important role in increasing the attractiveness and selling value of a product. This community service activity aims to improve the ability of housewives in Karya Indah Village, Apung District, Kampar Regency, in designing packaging for dishwashing soap and floor cleaner. The activity was carried out through socialization, education, demonstration, and direct practice using the Canva and PixelLab applications based on Android. The material covers the function of packaging as a visual communication medium, basic design principles, color selection, arrangement of product information, and making packaging stickers. The results of the activity showed that participants actively took part in the training and were able to produce more attractive and informative packaging designs. This training also increased participants' understanding of the role of packaging in supporting marketing and product competitiveness. This activity successfully improved the knowledge and skills of partners in designing packaging and supported the development of household businesses.
APPLICATION OF CORN STARCH AS EDIBLE COATING ON HONEY WATER APPLE FRUIT Darryandra Arshaff; Yossie Kharisma Dewi; Ayu Diana
SAGU Vol. 25 No. 2 (2026): SAGU Journal – Agri. Sci. Tech., September, 2026, Vol. 25 : No. 2
Publisher : Fakultas Pertanian Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/jsg.v25i2.104

Abstract

Honey water apple is a horticultural commodity with high water content, making it prone to physical, chemical, and microbiological deterioration during storage. Proper postharvest handling is essential to maintain fruit quality and extend shelf life. This study aimed to determine the optimal concentration of corn starch in an edible coating for preserving honey water apple during storage. The experiment used a non-factorial Completely Randomized Design (CRD) with five corn starch concentrations: P1 (1%), P2 (2%), P3 (3%), P4 (4%), and P5 (5%), with three replications, resulting in 15 experimental units. The observed parameters were weight loss, firmness, total soluble solids, and vitamin C content. The results showed that corn starch concentration significantly affected all observed parameters during storage. The 5% corn starch treatment (P5) was the most effective in maintaining fruit quality after 20 days of storage. Fruits coated with 5% corn starch showed a weight loss of 12.89%, firmness of 4.03 kgf, total soluble solids of 9.3 °Brix, and vitamin C content of 45.83 mg/100 g. Thus, a 5% corn starch edible coating effectively maintained the quality and extended the shelf life of honey water apple.
Co-Authors Abdur Rasyid Angga Pramana Atika Zarefar Darryandra Arshaff Desmelati Desmelati Dewi Fortuna Ayu Dewita Dewita Dimas Wahyudi Erpiani Siregar Evy Rossi Fadlila Endyra Farida Hanum Hamzah Fikratul Ihsan Imelda Yunita Jum’atri Yusri M. Hidayatullah Setia Dharma Putra Masyitah Masyitah Melania Syahada Mhd Andry Kurniawan Muhammad Zakiyul Fikri Nur Hasnah AR Rahmadini Payla Juarsa Rahmayuni Rahmayuni Raswen Efendi Resdati Ririn Oktavia Sitinjak Santhy W. Sidauruk Shanti Fitriani Shelby Julia Putri Elvis Vonny Setiaries Johan Yossie Kharisma Dewi