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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

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EVALUASI MUTU DAN DAYA SIMPAN ROTI MANIS YANG DIBUAT MELALUI SUBSTITUSI TEPUNG TERIGU DENGAN MOCAF Usman Pato; Evy Rossi; Rizqi Yanra; Dan Mukmin
Jurnal Sagu Vol 10, No 02 (2011)
Publisher : Universitas Riau

The demand of Indonesia for wheat flour is predicted to increase by at least 6% every year. Theobjective of this study was to find out the best formulation in production of sweet bread made from wheatflour substituted with Mocaf (Modified Cassava Flour). Each treatment of the research was conducted inthree replications. Parameters observed were contents of moisture, ash, and sucrose as well as leaveningpower, self life and organoleptic assessment of sweet bread. The data obtained were analyzed by ANOVAand was continued with DNMRT test at 5% level. Meanwhile the organoleptic data were analyzed byFriedman Test and data of gelatinous filament, flavor and rancidity were presented by descriptiveanalysis. Results showed that substitution of mocaf significantly influenced the levels of ash and sugar,leavening power and the organoleptic assessment of sweet bread. In general, substitution of 30% mocafhad met the Indonesian quality standard of sweet bread (SNI 01-3840-1995). In addition, the self life ofsweet bread in the treatment TM3 (wheat flour 70% and 30% mocaf) was similar to that of commercialsweet bread.Key words: sweet bread, mocaf, quality, substitution

Optimalisasi Pemberian Ammonium Sulfat terhadap Produksi Nata De Banana Skin Evy Rossi; Usman Pato; S.R. Damanik
Jurnal Sagu Vol 7, No 2 (2008)
Publisher : Universitas Riau

The effects of ammonium sulphate on physical properties of bacterial cellulose-Nata de banana skin produced by Acetobacter xylinum had been studied. The pupose of this study was to find out the optimum concentration of ammonium sulphate that can be used to produce maximum Nata de banana skin. A completely randomized design was used in this research and the treatments were concentrations of ammonium sulphate; A1 (0,4% per vol), A2 (0,8% per vol), and A3(1,2% per vol). The result showed that various concentrations of ammonium sulphate significantly affected the tital bacteria population, but did not provide different results for thickness, weight, moisture and yield.

PRODUCTION NUGGET Of WHITE OYSTER MUSHROOM WITH ADDITION OF SNAKEHEAD FISH Mercia Yolanda Ashari; Usman Pato; Evy Rossi
Jurnal Sagu Vol 21, No 1 (2022)
Publisher : Universitas Riau

The purpose of this research was to obtain the best combination for making white oyster mushroom nuggets with the addition of snakehead fish. This study was conducted by using a completely randomized design with four treatments and four replications. The treatments consisted of TG1 (100% white oyster mushroom : 0% snakehead fish), TG2 (90% white oyster mushroom: 10% snakehead fish), TG3 (80% white oyster mushroom: 20% snakehead fish), TG4 (70% white oyster mushroom : 30% snakehead fish). Data obtained were analyzed by using analysis of variance and followed by Duncan’s New Multiple Range Test (DNMRT) at 5%. Result showed that the combination of white oyster mushroom and snakehead fish significantly affected moisture, ash, fat, protein, and fiber, and descriptive sensory assessment such as colour, flavour, aroma and elasticity of nuggets. The best treatment was TG4 (70% white oyster mushroom : 30% snakehead fish) with 54.91% moisture content, 1.71% ash, 12.62% fat, 35.24% protein, and 0.28% fiber. The overall sensory assessment of TG4 treatment was favored by panelists with a description of yellowish white color, a taste typical of snakehead fish, a little bit of typical smell of snakehead fish and white oyster mushroom and chewy texture.

KARAKTEERISTIK MUTU NUGGET UDANG KERING DENGAN NANGKA MUDA Idwal Idwal Suripto; Evy Evy Rossi; Yelmira Yelmira Zalfiatri
Jurnal Sagu Vol 21, No 2 (2022)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/sagu.21.2.p.70-78

Tujuan dari penelitian ini untuk mendapatkan rasio terbaik terhadap mutu dan sensori nugget udang kering dengan nangka muda. Penelitian ini dilaksanakan secara eksperimen menggunakan rancangan acak lengkap (RAL) dengan empat perlakuan dan empat kali ulangan sehingga diperoleh 16 unit percobaan. Perlakuan yang digunakan yaitu UN1 (70 % udang kering:30% nangka muda), UN2 (60% udang kering:40% nangka muda), UN3 (50% udang kering:50% nangka muda), UN4 (40% udang kering:60% nangka muda). Data yang diperoleh dianalisis secara statistik menggunakan Analysis of Variance (ANOVA) atau sidik ragam. Jika FHitung ≥ FTabel akan dilanjutkan dengan uji lanjut Duncan’s Multiple Range Test (DMRT) pada taraf 5%. Hasil sidik ragam menunjukkan rasio udang kering dan nangka muda memberikan pengaruh nyata terhadap kadar air, kadar abu, kadar lemak, kadar protein, kadar serat kasar, serta penilaian sensori secara deskriptif dan hedonik dan penilaian secara keseluruhan. Perlakuan terpilih yaitu UN1 (70% udang kering:30% nangka muda) dengan kadar air 58,68%, kadar abu 4,44%, kadar lemak 4,14%, kadar protein 11,65%, dan kadar serat kasar 0,99%. Penilaian sensori secara deskriptif yaitu berwarna cokelat, sangat beraroma udang kering, sangat berasa udang kering, dan tekstur yang kenyal serta penilaian hedonik disukai oleh panelis.

Pemanfaatan kulit manggis dalam pembuatan es krim dengan variasi konsentrasi gum xanthan Rahmatun, Rahmatun; Pato, Usman; Rossi, Evy
Jurnal Sagu Vol 22, No 2 (2023)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/sagu.22.2.p.%p

Es krim merupakan salah satu makanan semi padat berbahan dasar susu yang sangat digemari masyarakat. Penelitian ini bertujuan untuk mendapatkan konsentrasi gum xanthan terbaik sebagai bahan penstabil pada pembuatan es krim kulit manggis. Pembuatan es krim untuk menghasilkan warna yang menarik dan mengandung khasiat digunakan kulit buah manggis. Penelitian menggunakan rancangan acak lengkap (RAL) non faktorial dengan enam perlakuan dan tiga ulangan. Perlakuan pada penelitian ini adalah penambahan konsentrasi gum xanthan yaitu P0 (0%), P1 (0,1%), P2 (0,2%), P3 (0,3%), P4 (0,4%), dan P5 (0,5%). Hasil penelitian dianalisis secara statistik menggunakan Analysis of Variance (ANOVA). Jika F hitung lebih besar dari F tabel, maka dilanjutkan dengan uji Duncan Multiple Range Test (DMRT) pada taraf 5%. Hasil penelitian menunjukkan bahwa konsentrasi gum xanthan berpengaruh nyata (P<0,05%) terhadap total padatan, waktu titik leleh, overrun, viskositas, dan uji hedonik yang meliputi rasa, kelembutan dan keseluruhan. Namun perlakuan konsentrasi xanthan gum berpengaruh tidak nyata (P<0,05) terhadap uji hedonik yaitu warna dan rasa. Perlakuan terbaik pada penelitian ini adalah penambahan xanthan gum (P5) 0,5% pada pembuatan es krim kulit manggis. Es krim kulit manggis mempunyai total padatan 39,80%, waktu leleh 15,08 menit, overrun 26,73%, viskositas 13.487,76 cP, dan skor hedonik panelis baik

PEMANFAATAN BUAH NIPAH DAN BUAH PEPAYA DALAM PEMBUATAN FRUIT LEATHER Hirdan, Hirdan; Pato, Usman; Rossi, Evy
SAGU Vol. 20 No. 1 (2021): SAGU Journal – Agri. Sci. Tech., Maret, 2021, Vol. 20 : No. 1
Publisher : Fakultas Pertanian Universitas Riau

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Fruit leather is a type of food made from fruit meat that has been crushed and dried, so it forms a thin sheet that can be rolled. The purpose of this research was to get the best combination of palm puree and papaya puree in making fruit leather. This research was experimental conducted by using complete randomized design (CRD) which consists of five treatments and three replications. The treatments in this research were NP1 (palm puree and papaya puree 65:35), NP2 (palm puree and papaya puree 55:45), NP3 (palm puree and papaya puree 50:50), NP4 (palm puree and papaya puree 45:55), and NP5 (palm puree and papaya puree 35:65). The data obtained were statically analyzed using Analysis of Variance (ANOVA) and continued with Duncan New Multiple Range Test at the 5% level. The data of fruit leather showed that ratio of palm puree and papaya puree significantly affected pH value moisture, ash and crude fiber content, total dissolved solids, sensory test of color, flavour, taste, and texture. The best treatment from this research was NP5 (palm puree and papaya puree 35:65) with pH level 4.26, moisture content 10.01%, ash 0.73%, crude fiber contents 1.71%, total dissolved solids 26.08%, and, orange color (4.50), papaya flavour (4.13), taste sweet (3.83), the texture rather springy (3.00), and overall assessment of fruit leather was liked by the panelist (3.91).

POTENSI PROBIOTIK UNTUK MENCEGAH PENULARAN COVID-19 MELALUI PENINGKATAN KEKEBALAN TUBUH MANUSIA Riftyan, Emma; Pato, Usman; Ayu, Dewi Fortuna; Rossi, Evy
SAGU Vol. 20 No. 1 (2021): SAGU Journal – Agri. Sci. Tech., Maret, 2021, Vol. 20 : No. 1
Publisher : Fakultas Pertanian Universitas Riau

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The COVID-19 pandemic, which initially began in Wuhan, China, quickly spread to more than 206 countries, including Indonesia. The use of vaccines is a preventive measure that is quite effective in preventing transmission of COVID-19. COVID-19 is caused by SARS CoV-2 which is the result of mutations from SARS-CoV which have higher virulence properties and spread faster. As of April 7, 2020, the number of infected people has reached more than 1,350,045 people including 76,328 people have died. Although there is no specific drug to treat COVID-19, administration of drugs such as remdesivir, fapilavir and chloroquin phosphate could cure 293,665 patients. In addition to therapeutic measures, preventive measures such as increased immunity are important steps to prevent transmission of various types of diseases. The results showed that probiotics could increase immunity through crosstalk between probiotics and intestinal mucosa. Interaction between probiotics and intestinal mucosa could increase the formation of lymphocytes (B and T cells), interleukin mainly IL-10 and IL-1β, immunoglobulins especially IgA, NK and Th-17 cells. The formation of this component will directly increase the body’s immune system against transmission of various diseases including COVID-19

KONSENTRASI KAYU MANIS TERHADAP MUTU MANISAN EMPULUR BUAH NANAS (Ananas comosus L. Merr) SELAMA PENYIMPANAN Marwita; Efendi, Raswen; Rossi, Evy
SAGU Vol. 20 No. 2 (2021): SAGU Journal – Agri. Sci. Tech., September, 2021, Vol. 20 : No. 2
Publisher : Fakultas Pertanian Universitas Riau

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The purpose of this research is to obtain the best concentration of cinnamon on the quality of candied pineapple pith (Ananas comosus L. Merr) during storage. This research used a Completely Randomized Design (CRD) with five treatments 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 × 103 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.

PEMBUATAN NUGET JAMUR TIRAM PUTIH DENGAN PENAMBAHAN IKAN GABUS Ashari, Mercia Yolanda; Pato, Usman; Rossi, Evy
SAGU Vol. 22 No. 1 (2022): SAGU Journal – Agri. Sci. Tech., Maret, 2022, Vol. 21 : No. 1
Publisher : Fakultas Pertanian Universitas Riau

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The purpose of this research was to obtain the best combination for making white oyster mushroom nuggets with the addition of cork fish. This study was conducted by using a completely randomized design with four treatments and four replications. The treatments consisted of TG1=white oyster mushroom : cork fish (100:0), TG2=white oyster mushroom : cork fish (90:10), TG3 = white oyster mushroom : cork fish (80:20), TG4 = white oyster mushroom : cork fish (70:30). Data obtained were analyzed by using analysis of variance and followed by Duncan’s New Multiple Range Test (DNMRT) at 5%.Result showed that the combination of white oyster mushroom and cork fish significantly affected moisture, ash, fat, protein, and fiber, and descriptive sensory assessment such as colour, flavour, aroma and elasticity of nuggets. The best treatment was TG4 = white oyster mushroom : cork fish (70:30) with 54.91% moisture content, 1.71% ash, 12.62% fat, 35.24% protein, and 0.28% fiber. The overall sensory assessment of TG4 treatment was favored by panelists with a description of yellowish white colour, a taste typical of cork fish, a little bit of typical smell of cork fish and white oyster mushroomand chewy texture.

KARAKTERISTIK MUTU NUGGET UDANG KERING DENGAN NANGKA MUDA Suripto, Idwal; Rossi, Evy; Zalfiatri, Yelmira
SAGU Vol. 21 No. 2 (2022): SAGU Journal – Agri. Sci. Tech., September, 2022, Vol. 21 : No. 2
Publisher : Fakultas Pertanian Universitas Riau

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The purpose of this study was to obtain a comparison of dried shrimp nuggets and young jackfruit to quality (moisture content, ash content, protein content, fat content, and crude fiber content) and sensory nugget of shrimp and young jackfruit. The research method used a completely randomized design with four treatments and four replications. The treatments consisted of UN1 dried shrimp: young jackfruit (70:30), UN2 dried shrimp:young jackfruit (60:40), UN3 dried shrimp:young jackfruit (50:50), and UN4 dried shrimp: young jackfruit (40:60). The data obtained were analyzed statistically using the analysis of variance and continued with the Duncan’s Multiple range test (DMRT) at the 5% level. The results of the analysis showed that the combination of dried shrimp and young jackfruit had a significant effect on moisture, ash, fat, protein and crude fiber content, as well as descriptive and hedonic sensory assessments such as color, aroma, taste and texture. The best treatment was UN1 dried shrimp: young jackfruit (70:30) with the moisture content was 58.68%, ash content was 4.44%, fat content was 4.14%, protein content was 11.65%, and crude fiber content was 0.99%. Descriptive sensory assessment was brown in color, very flavorful of dried shrimp, very dried shrimp taste, and chewy texture and hedonic judgments are favored by the panelists.

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 Febriana - Sabrian 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 Rosnita Rosnita Roza Yulida Rudi Muslim RUSLI RUSTAM S.R. Damanik Sadzvirani, Sastiana Salman, Annisa Nazifa 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 Yulia Andriani, Yulia YULIANA SIAHAAN, BUNGA RIA Yusmarini Yusmarini Yusri, Jum’atri Zulfan Saam Zulfidin Zulfidin

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