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All Journal Teknotan: Jurnal Industri Teknologi Pertanian Agrointek 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) Industria: Jurnal Teknologi dan Manajemen Agroindustri 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 Hilirisasi IPTEKS (JHI) Jurnal Teknologi Hasil Pertanian Jurnal Pemberdayaan Masyarakat Unri Conference Series: Community Engagement Journal of Community Engagement Research for Sustainability Sagu Teknologi dan Industri Pertanian Indonesia Jurnal Agroindustri Halal Biodiversitas Journal of Biological Diversity
Evy Rossi
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Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Dentistry 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 Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

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PENGEMBANGAN USAHA MINUMAN FUNGSIONAL BERBASIS PROBIOTIK (SOYGHURT) SEBAGAI PRODUK UNGGULAN DAN BERDAYA SAING Rossi, Evy; Ayu, Dewi Fortuna; Yunita, Imelda; Diana, Ayu; Siregar, Erpiani; Yusri, Jum’atri; Zarefar, Atika
Unri Conference Series: Community Engagement Vol 6 (2024): 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.6.407-412

Abstract

Functional drinks are growing rapidly with increasing public awareness of the importance of health and a healthy lifestyle, such as consuming functional drinks. Some of the most popular functional drinks today are probiotic drinks such as soyghurt. The objectives of this activity are 1) to socialize the importance of consuming functional drinks and provide knowledge about the benefits of functional drinks for health. 2) Diversification of Soy as a probiotic drink Soy with a variety of flavors and dishes that follow the current trend, with portable cup packaging. 3) Making the business unit of the Campus Intellectual Product Excellence Program (PUPIK) a business that meets GMP standards and has business legality so that it becomes a sustainable independent business and can enter the fung beverage industry market in Pekanbaru City. The active participation learning system method uses activity stages including preparation, procurement of raw materials, production, and marketing of functional beverage products. The results obtained are activities that have been carried out through the development of Campus Intellectual Product Enterprises (PUPIK) which are carried out by opening a Functional Food business outlet in the campus environment, participating in promotions through exhibitions and promotions through brochures and digital marketing.
PENGGUNAAN TEPUNG KOMPOSIT DARI PISANG KEPOK, AMPAS KEDELAI DAN AMPAS KELAPA PADA PEMBUATAN SNACK BAR Rahmayuni; Evy Rossi; Eko Sumantri
Jurnal Teknologi Pertanian Vol. 26 No. 1 (2025)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jtp.2025.026.01.1

Abstract

Penelitian ini bertujuan untuk memperoleh formulasi terpilih dari rasio tepung komposit tepung ampas kedelai dan tepung ampas kelapa terhadap karakteristik kimia dan mutu sensori snack bar. Penelitian dilakukan secara eksperimen dengan rancangan acak lengkap (RAL) non faktorial yang terdiri dari lima taraf perlakuan rasio tepung ampas kedelai dan tepung ampas kelapa, yaitu P1 (10:30), P2 (15:25), P3 (20:20), P4 (25:15), dan P5 (30:10) serta dilakukan  empat kali ulangan sehingga diperoleh 20 unit percobaan. Pengamatan yang dilakukan meliputi kadar air, kadar abu, kadar protein, kadar lemak, kadar karbohidrat (by difference), kadar serat kasar, dan penilaian sensori dengan uji deskriptif dan hedonik yang meliputi warna, aroma, tekstur, rasa, dan penilaian keseluruhan snack bar. Data penelitian ini dianalisis secara statistik menggunakan analisis sidik ragam atau analysis of variance (ANOVA), jika F hitung lebih besar dari F tabel dilanjutkan dengan uji Duncan’s multiple range test (DMRT) pada taraf 5%.  Penentuan formulasi terpilih berdasarkan pada analisis kimia dibandingkan dengan produk komersial “Soyjoy”, serta penilaian sensori. Hasil penelitian menunjukkan perlakuan terpilih adalah P5, yaitu snack bar dengan rasio tepung pisang kepok dan tepung ampas kedelai (30:10) dengan kadar air sebesar 26,09%, kadar abu 2,35%, kadar protein 14,70%, kadar lemak 14,83%, kadar karbohidrat 42,27%, dan kadar serat kasar 5,97%. Perlakuan terpilih memiliki warna cokelat, agak beraroma kedelai, bertekstur empuk, dan agak berasa kedelai. Kadar protein dan kadar serat perlakuan terpilih ini memiliki nilai mendekati kadar protein dan kadar serat produk komersial “Soyjoy”, yaitu 13,33 dan 6,67%.
Pengembangan Ternak Ruminansia Terintegrasi di Desa Koto Simandolak Kabupaten Kuantan Singingi: Pemanfaatan Jerami Padi untuk Pakan Ternak Bakce, Djaimi; Mulyadi, Aras; Syahza, Almasdi; Adiwirman, Adiwirman; Rossi, Evy
Journal of Community Engagement Research for Sustainability Vol. 3 No. 1 (2023): Januari
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/cers.3.1.1-8

Abstract

The development of integrated ruminants includes activities to introduce, apply, and assist in the manufacture of amniotic and fermented straw animal feed techniques. The final goal is to make Koto Simandolak Village an independent village based on livestock. Persistently the community in Koto Simandolak Village has become better at developing ruminant livestock. In addition to meeting the needs of their own animal feed, ammoniated rice straw and fermented rice straw can be an alternative source of new income for the farmers who produce them.
Karakteristik Fisikokimia dan Sensori Fruit Leather dari Campuran Buah Sirsak dan Buah Nangka Handarbeni, Rifqi Gusti; Rahmayuni, Rahmayuni; Rossi, Evy
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 16, No 2 (2024): Vol. (16) No. 2, Oktober 2024
Publisher : Agriculture Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/jtipi.v16i2.32962

Abstract

Fruit leather is a processed food derived from dried pulp, so it is a thin sheet that can be rolled up and has a distinctive flavor depending on the fruit as the raw material. This study aimed to obtain the best ratio of soursop and jackfruit on fruit leather's physicochemical and sensory characteristics. The fruit leather treatment in this study was the ratio of soursop pulp and jackfruit pulp, namely SN (80:20), SN (70:30), SN (60:40), and SN (50:50). The data obtained were statistically analyzed using ANOVA test. If the calculated F value is greater than or equal to the F table, proceed with Duncan's Multiple Range Test (DMRT) at the 5% level. The results of variance analysis showed that the ratio of soursop pulp and jackfruit pulp had a significant effect on moisture content, ash content, acidity (pH), fiber content, total sugar content, color test, and sensory assessment consisting of descriptive test and hedonic test. This study's selected fruit leather treatment was SN treatment of soursop pulp and jackfruit pulp (70:30). 11,47% moisture content, 0,49% ash content, 3,68 pH value, 0,38% crude fiber content, 51,73% total sugar content, color test L* value 58,68, a* value 10,94, and b* value 22,94. The descriptive test obtained yellow color, a slight jackfruit scent, a slight jackfruit taste, and a chewy texture. Assessment of color, taste, chewiness, and overall assessment was liked, and the panelists slightly liked the scent.
Penggunaan Sari Kacang Tanah dan Pure Buah Kelubi dalam Pembuatan Es Krim Narulita Adistia Habsari; Shanti Fitriani; Evy Rossi
JURNAL AGROINDUSTRI HALAL Vol. 9 No. 2 (2023): Jurnal Agroindustri Halal 9(2)
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v9i2.6043

Abstract

Ice cream is a frozen food product containing a minimum of 5% fat and 2.5% milk protein, which is obtained by heat-treating and subsequently freezing an emulsion of fat, milk solids and sugar, with or without other substances. This study aimed to obtain the best ratio of peanut juice and kelubi puree in making ice cream that meet the quality of SNI 01‒3713‒1995. The study was conducted using a completely randomized design (CRD) with four treatments and four replications. Data were analyzed using analysis of variance (ANOVA) and then continued with Duncan’s Multiple Range Test (DMRT) at 5% level. The result showed that the ratio of peanut juice and kelubi puree significantly affected fat, protein, total solids, overrun, viscosity, melting time, and descriptive and hedonic sensory tests. The ratio of peanut juice and kelubi puree (92.5:7.5) was chosen as the best treatment, which had 5.62% fat, 5.83% protein, 144.03 ppm antioxidant activity, 35.44% total solids, 2950.85 cP viscosity, 43.16% overrun, and 13.26 minutes melting time with a description of ivory white color, peanut’s flavor, soft, and a little peanut taste. Panelists liked the hedonic assessment of color, aroma, softness, taste, and overall assessment. Keywords: ice cream, kelubi puree, peanut juice
Green Enzymatic Decaffeination of Robusta Coffee Using Bromelain from Pineapple Peel for Sustainable Processing Yunita, Imelda; Rossi, Evy; Hamzah, Farida Hanum; Nopiani, Yanti
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 15, No 1 (2026): IN PROGRESS
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.industria.2026.015.01.2

Abstract

AbstractRobusta coffee contains relatively high levels of caffeine, so consumption should be limited due to potential health risks if consumed excessively. This condition drives the development of effective, safe, and sustainable decaffeination technologies. Enzymatic decaffeination using a crude bromelain extract from pineapple peel offers a green chemistry approach that uses natural biocatalysts and agricultural waste. This study aimed to determine the optimal concentration of crude bromelain extract to reduce caffeine content in Robusta coffee beans and to evaluate its effects on moisture content, ash content, pH, and color brightness. A completely randomized design with one factor and six bromelain concentrations (0–50%) with three replications was applied. Data were analyzed using analysis of variance followed by Duncan’s multiple range test at a significance level of 0.05. The results showed that increasing bromelain concentration consistently reduced caffeine content from 2.74% to approximately 0.21% at 5% concentration. The pH and color brightness decreased as the enzyme concentration increased. The moisture content increased but remained below the national quality standard, whereas the ash content decreased, indicating mineral leaching during the enzymatic process. A crude bromelain concentration of 50% was considered practically optimal, achieving significant caffeine reduction with manageable physicochemical changes. These findings highlight the potential of scalable, efficient green decaffeination to support a sustainable, low-caffeine Robusta coffee industry.Keywords: bromelain, enzymatic decaffeination, green chemistry, Robusta coffee, pineapple peel AbstrakKopi Robusta memiliki kadar kafein relatif tinggi sehingga konsumsinya perlu dibatasi karena berisiko menimbulkan gangguan kesehatan jika dikonsumsi berlebihan. Hal ini mendorong pengembangan teknologi dekafeinasi yang efektif, aman, dan berkelanjutan. Dekafeinasi enzimatik menggunakan ekstrak kasar bromelain dari kulit nanas berpotensi menjadi pendekatan green chemistry melalui pemanfaatan biokatalis alami dan limbah pertanian. Penelitian ini bertujuan menentukan konsentrasi optimal ekstrak kasar bromelain untuk menurunkan kadar kafein biji kopi Robusta serta mengevaluasi pengaruhnya terhadap kadar air, kadar abu, pH, dan tingkat kecerahan warna. Percobaan disusun menggunakan rancangan acak lengkap satu faktor dengan enam taraf konsentrasi bromelain (0–50%) dan tiga ulangan. Data dianalisis menggunakan analisis ragam dan uji lanjut Duncan multiple range test pada taraf signifikansi 0,05. Hasil menunjukkan peningkatan konsentrasi bromelain menurunkan kadar kafein secara konsisten dari 2,74% hingga sekitar 0,21% pada konsentrasi 5%. Nilai pH dan kecerahan warna menurun seiring peningkatan konsentrasi enzim. Kadar air meningkat namun tetap di bawah standar mutu nasional, sedangkan kadar abu menurun yang mengindikasikan pelindian mineral selama proses enzimatik. Konsentrasi ekstrak kasar bromelain 50% dinilai paling optimal secara praktis karena menghasilkan reduksi kafein signifikan dengan perubahan mutu fisikokimia yang masih dapat dikelola. Temuan ini menunjukkan potensi penerapan dekafeinasi hijau yang efisien siap ditingkatkan skalanya dan mendukung keberlanjutan industri kopi Robusta rendah kafein.Kata kunci: bromelain, dekafeinasi enzimatik, green chemistry, kopi Robusta, kulit nanas
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.
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.
Antioxidant Activity, Chemical and Sensory Characteristics of Fruit Leather From Red Guava and Red Dragon Fruit Rahmadini Payla Juarsa; Dewi Fortuna Ayu; Evy Rossi
Jurnal Teknologi Hasil Pertanian Vol 17, No 1 (2024): Februari
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/jthp.v17i1.66261

Abstract

Fruit leather is a processed product made from dried fruit puree, thin sheet-shaped with a thickness of 2-3 mm, moisture content of 10-15%, and generally had color and distinctive taste from the fruit as the raw material. The research purpose was to study the effect of red guava (Psidium guajava L) and red dragon fruit (Hylocereus polyrhizus) combination on the antioxidant activity, chemical, and sensory characteristics of the fruit leather.  A complete randomized design consisting of five treatments and three tests was carried out in this study, where the treatment was the ratio of red guava and red dragon fruit puree, namely: JN1 (100%: 0%), JN2 (90%: 10%), JN3 (80%: 20%), JN4 (70%: 30%), and JN5(60%: 40%). Analyzed statistically using Anova and Duncan's new multiple range test at 5% were conducted in this research.  The research showed that a combination of red guava and red dragon fruit significantly affected antioxidant activity, moisture and ash content, degree of acidity (pH), and organoleptic test.  The best fruit leather was JN3 (80% red guava fruit: 20% red dragon fruit) with 12.17% water content, 0.49% ash content, 4.40 pH, and 79.84 µg/ml antioxidant activity.  The overall fruit leather was preferred by the panelists with the description of rather red color, rather red guava-red dragon fruit-flavored, red guava-red dragon fruit taste, and rather springy.
PEMANFAATAN BUAH NIPAH DAN BUAH PEPAYA DALAM PEMBUATAN FRUIT LEATHER Hirdan Hirdan; Usman Pato; Evy Rossi
SAGU Vol. 20 No. 1 (2021): SAGU Journal – Agri. Sci. Tech., Maret, 2021, Vol. 20 : No. 1
Publisher : Fakultas Pertanian Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

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).
Co-Authors ', Rahmayuni ', Suntoro Ade Syaputra Adiwirman Adiwirman Adiwirman Adiwirman, Adiwirman Afandi, Riyan Agung Kurniawan Ahmad Ibrahim Roni Surya Hasibuan Ahmad Rifai Akhmad Ibrahim R. S. Hasibuan Akhyar Ali AKHYAR ALI Alfi Mawaddah Almasdi Syahza Almira Nugroho Ancela Rabekka Lingga Andarini Diharmi Angga Pramana Anggi Febrian Sibuea, Anggi Febrian Anggita Yuni Annisa Nazifa Salman Aras Mulyadi Ardi, Febrian Arfendi, Arfendi Arnas, Nurhapni Arya Dika Astaria Pehulisa, Astaria Atika Zarefar Ayu Diana Ayu Diana Bactiar, Alridho Benhard F Situmorang Budi Budi 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 Djaimi Bakce Dodi Saputra Dodi Saputra Dorlan Simamora Eka Saputri Eko Sumantri Emma Riftyan Empi Zulvarino Erpiani Siregar ESPE SIMANJUNTAK F. Hamzah FAHMI SEPTIAN SEMBIRING Faizah Hamzah Faizah Hamzah Fajar Restuhadi Febria Martina Sari Febriana Sabrian Febrianto, Wegi Eko Febriyani Febriyani Finda Vallerya Shefira 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 Idwal Suripto 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 Narulita Adistia Habsari Netti Herawati Netti Herawati Noven Rae Pangga Noviar Harun Noviar Harun ' Harun Nuraisah ' R.Agung Surya Prabowo Rahma Dini Rahmadini Payla Juarsa Rahmatun Rahmatun, Rahmatun Rahmayuni Rahmayuni ' Rahmayuni ' ' Rahmayuni Rahmayuni Ramayuni Ramayuni Rapidos, Rotua RASWEN EFENDI Raswen Efendi Rezita Azizah Rianida Yunaira Rici ' Mainaki Rinaldi Satria Rizqi Yanra Rosnita Rosnita Roza Yulida Rudi Muslim Rusli Rustam S.R. Damanik Sadzvirani, Sastiana Samuel ' Saparun Saparun Saputra, Niko Shanti Fitriani SIANTURI, HARUN SIMANJUNTAK, ESPE Siti Nurhajijah Suherni Safitri Rangkuti Syahrul Syahrul Syahrul Syahrul Syahrul Syahrul Theresia Meilaxty Rumapea Turnip, Titus T Usman Pato Utari ' Pratiwi Ventina Simanjuntak Widia Fitri Yansyah, Nofendri ' Yanti Nopiani Yelmira Zalfiatri Yossie Kharisma Dewi Yulia Andriani, Yulia YULIANA SIAHAAN, BUNGA RIA Yusmarini Yusri, Jum’atri Zulfan Saam Zulfidin Zulfidin