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All Journal Unri Conference Series: Community Engagement Sagu AGRONES: JOURNAL OF AGRICULTURE, AGRIBUSINESS WELFARE, TECHNOLOGI, HUMANITY, ENVIRONMENT, SOCIAL AND ECONOMY
Annisa Nazifa Salman
Universitas Riau
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Decision Sciences, Operations Research & Management Energy Environmental Science Industrial & Manufacturing Engineering Social Sciences

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Edible Film Application from Red Ginger Starch as Seblak Seasoning Packaging Melati Savira Habsari; Yelmira Zalfiatri; Dewi Fortuna Ayu; Annisa Nazifa Salman; Cecep Ijang Wahyudin
Journal of Agriculture, Agribusiness, Welfare, Technology, Humanity, Environment, Social, and Economy Vol. 1 No. 4 (2026): Januari 2026 Edition
Publisher : Fakultas Teknologi Pertanian Unsultra

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.64690/agrones.v1i4.628

Abstract

Edible film was a thin layer made from agricultural-based raw materials that was applied as a coating on food components and was directly consumable. Red ginger as a herbal plant contained polysaccharides that had the potential to serve as a starch source. This study aimed to obtain the best edible film formulation with the addition of red ginger starch, which was applied as packaging for seblak seasoning. The research was conducted experimentally using a completely randomized design (CRD) consisting of five treatments and three replications. The treatments included P1 with 0.5 g of red ginger starch, P2 with 1.0 g, P3 with 1.5 g, P4 with 2.0 g, and P5 with 2.5 g. The observed parameters were water vapor transmission rate, thickness, solubility, dissolution time in seblak seasoning, and moisture content of the edible film applied to the seasoning. Based on the results, the selected treatment was P1 (0.5 g red ginger starch), which produced a water vapor transmission rate of 4.58 g/m²•hour, a thickness of 0.18 mm, a solubility of 91.08%, a dissolution time of 1 minute 3 seconds in seblak seasoning, and a moisture index of 0.0711 g on the sixth day.
Focus Group Discussion (FGD) dan Penyuluhan Pengolahan Produk Lokal Berbasis Ikan untuk Pencegahan Stunting di Sekolah Alam Sahabat Qur’an Kabupaten Siak Rahmayuni Rahmayuni; Rosnita Rosnita; Roza Yulida; Yulia Andriani; Yanti Nopiani; Febriana Sabrian; Evy Rossi; Annisa Nazifa Salman
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.7.376-382

Abstract

This community service activity began with the implementation of a Focus Group Discussion (FGD) with partners, which served as an initial exploration to design service programs that were relevant to the needs of the community. Partners in this activity are the manager of the school business unit and the parents of students. The results of the FGD resulted in an agreement on the focus of activities with stages, namely: (1) Education to improve food quality and nutrition in the prevention of stunting from an early age, and (2) Processing of local fish products (snakehead fish) as a zero waste-based food diversification. Through this FGD, an overview of needs, challenges, and opportunities that can be the basis for the implementation of counseling programs is obtained. It is hoped that the results of this activity can increase partners' knowledge about the processing of local fish food products in an effort to prevent stunting.
PHYSICOCHEMICAL AND SENSORY CHARACTERISTICS OF NONI–LEMONGRASS POWDERED DRINK AT DIFFERENT JUICE RATIOS Khansa Tasya Nabila; Raswen Efendi; Rahmadini Payla Juarsa; Annisa Nazifa Salman; Anik Nur Habyba
SAGU Vol. 25 No. 1 (2026): SAGU Journal – Agri. Sci. Tech., Maret, 2026, Vol. 25 : No. 1
Publisher : Fakultas Pertanian Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/jsg.v25i1.30

Abstract

Commercial noni powder generally has a bitter taste and an unpleasant aroma; therefore, lemongrass was added to improve its sensory characteristics. The purpose of this research was to obtain the best formulation for the physicochemical and sensory characteristics of noni juice and lemongrass juice powder drinks in accordance with SNI 01-4320-1996. The treatments consisted of MS1 (noni juice 85% and lemongrass juice 15%), MS2 (noni juice 75% and lemongrass juice 25%), MS3 (noni juice 65% and lemongrass juice 35%), and MS4 (noni juice 55% and lemongrass juice 45%). Data were statistically analyzed using analysis of variance (ANOVA), followed by Duncan’s Multiple Range Test (DMRT) at the 5% significance level. The result showed the juice ratio had a significant effect on yield, moisture content, ash content, total dissolved solids, dissolution time, antioxidant activity, and organoleptic. The optimum treatment in this research was MS3 (noni juice 65% and lemongrass juice 35%), which meets the quality requirements for powdered drinks as specified in SNI 01-4320-1996. The powdered drinks with the MS3 treatment had a yield of 43,26%, moisture content of 1,91%, ash content of 1,54%, total dissolved solids of 15,20°Brix, dissolution time of 25,92 seconds, and antioxidant activity of 67,48%. The product had slightly cloudy, a slightly noni aroma, a slightly lemongrass aroma, a slightly noni taste, a slightly lemongrass aroma, and a slightly lemongrass taste. The MS3 treatment has met the quality requirements for powdered drinks in accordance with SNI 01-4320-1996.
Co-Authors Andriani, Yulia Anik Nur Habyba Cecep Ijang Wahyudin Dewi Fortuna Ayu Febriana Sabrian Khansa Tasya Nabila Melati Savira Habsari Nopiani, Yanti Rahmadini Payla Juarsa Rahmayuni Rahmayuni Raswen Efendi Rosnita Rosnita Rossi, Evy Roza Yulida Yelmira Zalfiatri