Garuda - Garba Rujukan Digital

p-Index From 2021 - 2026

4.318

P-Index

This Author published in this journals

All Journal Teknotan: Jurnal Industri Teknologi Pertanian Jurnal Online Mahasiswa (JOM) Bidang Pertanian Jurnal Peternakan Indonesia Jurnal Teknologi Pertanian JURNAL PENGABDIAN KEPADA MASYARAKAT Jurnal Litbang Industri Warta IHP (Warta Industri Hasil Pertanian) Jurnal Pengabdian Pada Masyarakat PROSIDING SEMINAR NASIONAL AGRIBISNIS MATAPPA: Jurnal Pengabdian Kepada Masyarakat Jurnal Teknologi & Industri Hasil Pertanian Jurnal Teknologi Pertanian Riau Journal of Empowerment Jurnal Pemberdayaan Masyarakat Unri Conference Series: Community Engagement Journal of Community Engagement Research for Sustainability Sagu JURNAL AGROINDUSTRI HALAL Teknologi dan Industri Pertanian Indonesia

Rossi, Evy

Jurusan Teknologi Pertanian, Fakultas Pertanian, Universitas Riau, Pekanbaru, Indonesia

Author-ID : 1251332

Agriculture, Biological Sciences & Forestry Arts Humanities Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Nursing Public Health Social Sciences Other

Published : 100 Documents Claim Missing Document

Claim Missing Document

Articles

Title

1 2 3

Pemanfaatan Buah Nipah (Nypa fruticans) dan Buah Pepaya (Carica papaya L) dalam Pembuatan Fruit Leather Hirdan Hirdan; Usman Pato; Evy Rossi
Jurnal Sagu Vol 20, No 1 (2021)
Publisher : Universitas Riau

Fruit leather merupakan jenis bahan pangan yang terbuat dari daging buah yang telah dihaluskan dan dikeringkan, sehingga membentuk lembaran tipis yang dapat digulung. Tujuan dari penelitian ini adalah untuk mendapatkan kombinasi terbaik dari bubur buah nipah dan bubur buah pepaya dalam pembuatan fruit leather. Penelitian ini merupakan penelitian eksperimen yang dilakukan dengan menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari lima perlakuan dan tiga ulangan. Dengan Analysis of Varians (ANOVA) dan diikuti oleh Duncan New Multiple Range Test (DMRT) pada taraf 5%. Perlakuan dalam penelitian ini adalah NP1 (bubur buah nipah dan bubur buah pepaya 65:35), NP2 (bubur buah nipah dan bubur buah pepaya 55:45), NP3 (bubur buah nipah dan bubur buah pepaya 50:50), NP4 (bubur buah nipah dan bubur buah pepaya 45:55), NP5 (bubur buah nipah dan bubur buah pepaya 35:65). Data yang diperoleh dianalisis secara statistik menggunakan Analysis of Variance (ANOVA) dan dilanjutkan dengabn uji Duncan New Multiple Range Test (DMRT) pada taraf 5%. Data fruit leather menunjukkan bahwa rasio bubur buah nipah dan bubur buah pepaya berpengaruh nyata terhadap nilai pH, kadar air, kadar abu dan serat kasar, total padatan terlarut, uji sensoris warna, aroma, rasa, dan tekstur. Perlakuan terbaik dari penelitian ini adalah NP5 (bubur buah nipah dan bubur buah pepaya 35:65) dengan nilai pH 4,26, kadar air 10,01%, abu 0,73%, kadar serat kasar 1,71%, total padatan terlarut 26,08%, dan warna oranye (4,50), aroma pepaya (4,13), rasa manis (3,83), tekstur agak kenyal (3,00), dan penilaian keseluruhan fruit leather disukai oleh panelis (3,91).

SOYGHURT SHELF LIFE OF PROBIOTICS AS A FILLER CHOCOLATE PRALINE Raswen Efendi; Evy Rossi; Suherni Safitri Rangkuti
Jurnal Sagu Vol 12, No 1 (2013)
Publisher : Universitas Riau

The purpose of the research was to determine the storage limits of soyghurtprobiotics as a filler chocolatepraline. The research was done by using Completely Randomized Design (CRD) with five treatments (0,1,2,3and 4) weeks and 3 replications. The data obtained were analyzed by ANOVAand continued with Tukeytest at5% level. Results showed that the storage time significantly affected the moisture content, total lactic acidbacteria and total lactic acid. Levels of proteinandfatwereanalyzedbeforestoragesoyghurtis equal to 4.40%and 2.65%. Results of this study showed that storage time soyghurt probiotic chocolate praline as filler effecton water content, total BAL, and total lactic acid. Storage time 4 weeks resulted soyghurt containingmoisture content (85.45%), total BAL (10.34 log cfu/ml), and total lactic acid (0.51%) is still suitable forconsumption.Key words: soyghurt, shelf life, chocolate praline, whey, lactic acid bacteria

KARAKTERISTIK TEH HERBAL RAMBUT JAGUNG (Zea mays) DENGAN PERLAKUAN LAMA PELAYUAN DAN LAMA PENGERINGAN Noviar Harun; Evy Rossi; Meiyanni Adawiyah
Jurnal Sagu Vol 10, No 02 (2011)
Publisher : Universitas Riau

Corn has not been used optimally, given that corn is the crop that can not be directlyconsumed. Withering and drying is a treatment process is usually done on herbal tea. This studyaims to look at long interaction length withering and drying of different herbal teas to the qualityof corn. This study was done at the Laboratory of Analysis and Processing of AgriculturalProducts Agricultural Faculty of Agricultural and Food Chemistry Laboratory of the Faculty ofFisheries University of Riau. The research was carried out experimentally using CompleteRandomized Design factorial pattern. The first factor is the length of the second factor is thewithering and drying time. Each of these factors consists of three stage with three replications inorder to obtain 27 combinations of samples. The results showed a long withering and drying timesignificantly affect the water content, crude fiber, and organoleptic assessment. Old differenceswithering and drying effect is not real time on ash content of corn produced. Coliform bacteriafound 3cfu/ml and do not exceed the specified SNI.Key words: corn, withering and drying, hair herbal tea corn

ANALISIS TINGKAT KESUKAAN KONSUMEN TERHADAP NUGGET BELUT (Monopterus albus) DENGAN PENAMBAHAN TAPIOKA DAN PATI SAGU BUNGA RIA YULIANA SIAHAAN; FAJAR RESTUHADI; EVY ROSSI
Jurnal Sagu Vol 15, No 1 (2016)
Publisher : Universitas Riau

This research was carried out for to see the addition of tapioca and sago starch nutrient content nuggetaccording to SNI 01-6683-2002 and see the characteristics of sensory attributes preferred by consumers andget the best position for five products nugget from the consumer side. This study was conducted experimentswith five treatments and three replications. The combination of these treatments is TSB1 (15% tapioca, sago0%), TSB2 (10% tapioca, sago 5%), TSB3 (7,5% tapioca, sago 7,5%), TSB4 (5% tapioca, sago 10 %) andTSB5 (0% tapioca, sago 15%). Sensory analysis was performed hedonic test (consumer acceptance) anddescriptive test. The addition of tapioca and sago starch in the manufacture nugget eel meet the qualityrequirements contained in SNI 01-6683-2002 as the water content is 36,76-38,49%; protein 13,54-13,98%fat and 16,93-17,38%. However, the carbohydrate content has not fulfilled SNI namely 28,64-30,20% andash content was obtained 1,95-2,12% of unknown quality standard in SNI 01-6683-2002. The level ofconsumer preferences towards nuggets eel preferred by preference mapping is treated TSB1 (tapioca 15%;sago 0%) and TSB2 (tapioca 10%; sago 5%) with the quality attributes of texture (hardness), taste pepper,brown color and flavor sweet nuggets while most preferred is the treatment TSB3 (tapioca 7,5%; sago 7,5%)with the quality attributes onion aroma, the smell of garlic, pepper aroma, the scent of fish, fish flavor, garlicflavor and taste of onion.

RANCANG BANGUN ROTARY DRUM BIOREACTOR UNTUK PRODUKSI MICROBIAL CELLULOSE HARUN SIANTURI; FAJAR RESTUHADI; EVY ROSSI
Jurnal Sagu Vol 15, No 2 (2016)
Publisher : Universitas Riau

Microbial cellulose is the result of bacterial metabolism of Acetobacter xylinum in a liquid medium used. Togrow and produce optimal microbial cellulose, Acetobacter xylinum bacteria requires oxygen for metabolismof glucose. Several studies conducted to obtain optimal results as a static method, RDR, bioreactor dye andspin reactor still has weakness in the tools design. To overcome this weakness a new tool called Rotary DrumBioreactor (RDB) has been created. The design of Rotary Drum Bioreactor particularly aimed to overcomethe weaknesses of the previous studies and to determine the best treatment using RDB in better producing ofmicrobial cellulose. The study started on the selection tools and materials that will be used in designing theRDB tools, then proceed to design the tools to be able to work with four tools simultaneously that havedifferent speeds in each fermentor including 2, 4,6 and 8 rpm, as the treatment with three replications anduntreated comparison is static fermentation. The third phase was testing tools in producing microbialcellulose and then the data were analyzed statistically using analysis of variance followed by further test ofDuncan’s New Multiple Range Test (DNMRT) at 5% level. The analysis showed that the speed of 2 rpm for 6days of fermentation gave the best results including 95.02% moisture content, wet weight of 0.62 gr/ cm2 andyield 9.92%.

VARIASI LAMA FERMENTASI TERHADAP MUTU MIKROBIOLOGIS DAN VISKOSITAS SOYGHURT MENGGUNAKAN Lactobacillus plantarum IDY L-20 FAHMI SEPTIAN SEMBIRING; AKHYAR ALI; EVY ROSSI
Jurnal Sagu Vol 18, No 2 (2019)
Publisher : Universitas Riau

Soyghurt was a probiotic drink made by adding a lactic acid food (LAB) into the soy milk. In general,cultures used was Lactobacillus bulgaricus and Streptococcus thermophilus. This study used L. plantarumcultivated from soybean solid waste so it was assumed to have good growth so as to produce good qualitysoyghurt. The aim of this research was to get the best fermentation time for microbiological quality ofsoyghurt using L. plantarum IDY L-20. This research was conducted experimentally using Randomized CompleteDesign with four treatments and four replications. The treatments in this study were P1, P2, P3, and P4; eachtreatment was fermentation time 8 hours, 16 hours, 24 hours, and 32 hours. The results showed thatfermentation time had significant effect (P <0,05) on pH, viscosity, total acid, total BAL, and total sugar. Thebest treatment for making soyghurt using L. plantarum IDY L-20 was P3 (24-hour fermentation length) withpH (4,14), viscosity (996 cP), total acid (0,88%), total LAB (11,00 log cfu/ml), and total sugar (4,37%). Thelonger time fermentation used will decrease the pH and total sugar while the viscosity, total acid, and totalLAB value will increase. This was because of LAB continues to perform metabolic processes.

ISOLASI DAN IDENTIFIKASI KAPANG SELULOLITIK DARI KULIT ARI KEDELAI LIMBAH PENGOLAHAN SUSU KEDELAI ESPE SIMANJUNTAK; EVY ROSSI; USMAN PATO
Jurnal Sagu Vol 16, No 1 (2017)
Publisher : Universitas Riau

The aim of this research was to isolate and to identify the genus selulolitic mold from the husk soybean wasteof soybean milk processing industry. This research was conducted using two phase experiments, the firstphase was to isolate mold from the husk soybean and the second phase was to identify the isolated seluloliticmold. Data were tabulated and analyzed descriptively. The results showed that of 22 isolates were isolated,only 16 isolates were declared as mold. Out of 16 isolates, seven isolates were able to produce a clear zoneat CMC media indicating that isolates produce enzymes selulose. Among seven isolates, four isolates wereidentified belonging to the genus Aspergillus, one isolate belong to the genus Mucor, and two other isolatescould not be identified.

CONCENTRATION OF CINNAMON ON QUALITY OF CANDIED PINEAPPLE PITH (Ananas comosus L. Merr) DURING STORAGE Marwita Marwita; Raswen Efendi; Evy Rossi
Jurnal Sagu Vol 20, No 2 (2021)
Publisher : Universitas Riau

The purpose of this research is to obtain the best concentration of cinnamon on the quality of candied pineapple pith (Ananas comosusL. Merr) during storage. This research used a Completely Randomized Design (CRD) with five theatments and three replications to obtain 15 experimental units. The treatments in this study were K1 (6% cinnamon concentration), K2 (8% cinnamon concentration), K3 (10% cinnamon concentration), K4 (12% cinnamon concentration), and K5 (14% cinnamon concentration). The data obtained were analyzed statistically using ANOVA and DNMRT test at 5% level. The results showed that the concentration of cinnamon in candied pineapple pith significantly affected the water content, total sugar content, pH, vitamin C, total plate count, overall descriptive and hedonic sensory assessment. The best treatment after 18 days of storage was K3 treatment (10% cinnamon concentration) with an average moisture content of 24.46%, total sugar content of 19.90%, acidity (pH) 4.36, vitamin C 1.08 mg/100 g, and total plate counts of 71,00 × 10^3 koloni/g. Overall sensory assessment favored by panelists with a description of yellowish brown color, very aromatic pineapple and cinnamon, taste of cinnamon and slightly hard texture. Keywords: Candied,Cinnamon, Pineapple

QUALITY EVALUATION OF RUBBER (Havea brasiliensis) SEED COOKING OIL Evy Rossi; Dewi Fortuna Ayu; Rudi Muslim
Jurnal Sagu Vol 12, No 1 (2013)
Publisher : Universitas Riau

The purpose of this research was to conduct physical optimation of chemical properties of rubber seed oilthat could be used as edible oil. This research was conducted by using the Complete Random Block Designconsists of 4 treatments with 3 replications. The treatments were duration of smoking, respectively 12, 16, 20and 24 hours. The data obtained then be analyzed statistically by using ANOVA. The Results of study showedthat duration of smoking a real effect (P <0.05) on yield and water content of rubber seed oil yield, whereastreatment did not affect significantly (P> 0.05) on acid, iodine, and peroxide values of oil and oil color.Based on the results it can be concluded that the duration of smoking for12 to 24 hours make the quality ofrubber seed oil was that oil not feasible as the cooking oil.Key Words: rubber seed, cooking oil, chemical properties

POTENSI PROBIOTIK UNTUK MENCEGAH PENULARAN COVID-19 MELALUI PENINGKATAN KEKEBALAN TUBUH MANUSIA Emma Riftyan; Usman Pato; Dewi Fortuna Ayu; Evy Rossi
Jurnal Sagu Vol 20, No 1 (2021)
Publisher : Universitas Riau

Pandemi COVID-19 yang awalnya bermula di Wuhan Cina begitu cepat menyebar ke lebih dari 206 negara termasuk Indonesia. Penggunaan vaksin merupakan suatu tindakan preventif yang cukup efektif dalam pencegahan penularan COVID-19. COVID-19 disebabkan oleh SARS-CoV-2 yang merupakan hasil mutasi dari SARS-CoV yang memiliki sifat virulensi yang lebih tinggi dan menyebar lebih cepat. Terhitung pada tanggal 7 April 2020, jumlah orang yang terinfeksi telah mencapai lebih 1.352.045 orang di antaranya 76.328 orang meninggal dunia. Walaupun belum ada obat khusus untuk mengobati COVID-19, namun pemberian obat misalnya remdesivir, fapilavir dan chloroquin fosfat dapat menyembuhkan 293.665 orang pasien. Selain tindakan terapi, tindakan preventif seperti peningkatan kekebalan tubuh merupakan langkah yang penting untuk mencegah penularan berbagai jenis penyakit. Hasil penelitian menunjukkan bahwa probiotik dapat meningkatkan kekebalan tubuh melalui crosstalk antara probiotik dan mukosa usus. Interaksi antara probiotik dan mukosa usus dapat meningkatkan pembentukan limfosit yaitu sel B dan sel T, interleukin utamanya IL-10 dan IL-1β, imunoglobulin terutama IgA, sel NK dan sel Th-17. Pembentukan komponen ini secara langsung akan meningkatkan sistem kekebalan tubuh terhadap penularan berbagai penyakit termasuk COVID-19.

Co-Authors ', Rahmayuni ', Suntoro Ade Syaputra Adiwirman Adiwirman Adiwirman Adiwirman, Adiwirman Afandi, Riyan Agung Kurniawan Ahmad Ibrahim Roni Surya Hasibuan, Ahmad Ibrahim Roni Surya Ahmad Rifai Akhmad Ibrahim R. S. Hasibuan AKHYAR ALI Akhyar Ali Alfi Mawaddah Almasdi Syahza Almira Nugroho Ancela Rabekka Lingga Andarini Diharmi Andriani, Yulia Angga Pramana Anggi Febrian Sibuea, Anggi Febrian Anggita Yuni Aras Mulyadi Ardi, Febrian Arfendi, Arfendi Arnas, Nurhapni Arya Dika Ashari, Mercia Yolanda Astaria Pehulisa, Astaria Atika Zarefar Ayu Diana Bactiar, Alridho Benhard F Situmorang Budi Budi Julianto, Budi BUNGA RIA YULIANA SIAHAAN Dan Mukmin Daniel Chandra Manurung Dede putra pranata Dedy Insan Desli Hernika Sari Siringoringo, Desli Hernika Sari Dewi Fortuna Ayu Dewi Pratiwi Dewi, Yossie Kharisma Djaimi Bakce Djaimi Bakce Dodi Saputra Dodi Saputra Dorlan Simamora Eka Saputri Empi Zulvarino Erpiani Siregar ESPE SIMANJUNTAK F. Hamzah FAHMI SEPTIAN SEMBIRING Faizah Hamzah Fajar Restuhadi Febria Martina Sari Febrianto, Wegi Eko Febriyani Febriyani Fitria Ulfah Apriani, Fitria Ulfah Gultom, Adi Hizkia Habsari, Narulita Adistia Hamzah, Farida Hanum Handarbeni, Rifqi Gusti HARUN SIANTURI Harun, Noviar ' Hary Love Frendra Ramadhan Haryadi ' Heri ' Idrus Hirdan Hirdan Hirdan, Hirdan Idwal Idwal Suripto Imelda Yunita Imelda Yunita Iva Ancewita Saragih Jeki Daisa Jum'atri Yusri Jum’atri Yusri kartika, Nilda Kurnia, Deby Lela Natalia M. Bayu Purwanto Manik, Marjohan ' Marwita Marwita Marwita Megawati Saputri Meiyanni Adawiyah Mercia Yolanda Ashari Molerman ' Muhammad Akbar Hasibuan Muhammad Luthfi Netti Herawati Netti Herawati Nopiani, Yanti Noven Rae Pangga Noviar Harun Noviar Harun ' Harun Nuraisah ' R.Agung Surya Prabowo Rahma Dini Rahmatun Rahmatun, Rahmatun Rahmayuni ' Rahmayuni ' ' Rahmayuni Rahmayuni Rahmayuni Rahmayuni, Rahmayuni Ramayuni Ramayuni Rapidos, Rotua Raswen Efendi Rezita Azizah Rianida Yunaira Rici ' Mainaki Riftyan, Emma Rinaldi Satria Rizqi Yanra Rosnita Rosnita Roza Yulida Rudi Muslim RUSLI RUSTAM S.R. Damanik Sadzvirani, Sastiana Samuel ' Saparun Saparun Saputra, Niko Shanti Fitriani Shefira, Finda Vallerya SIANTURI, HARUN SIMANJUNTAK, ESPE Siti Nurhajijah Suherni Safitri Rangkuti Suripto, Idwal Syahrul Syahrul Syahrul Syahrul Syahrul Syahrul Turnip, Titus T USMAN PATO Utari ' Pratiwi Ventina Simanjuntak Widia Fitri Yansyah, Nofendri ' Yelmira Zalfiatri YULIANA SIAHAAN, BUNGA RIA Yusmarini Yusmarini Yusri, Jum’atri Zulfan Saam Zulfidin Zulfidin

Title Search

Found 23 Documents Search Journal : Sagu

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title

Found 23 Documents
Search
Journal : Sagu