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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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POTENSI PROBIOTIK UNTUK MENCEGAH PENULARAN COVID-19 MELALUI PENINGKATAN KEKEBALAN TUBUH MANUSIA Emma Riftyan; Usman Pato; Dewi Fortuna Ayu; Evy Rossi
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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Abstract

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; Raswen Efendi; Evy Rossi
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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Abstract

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 Mercia Yolanda Ashari; Usman Pato; Evy Rossi
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 Idwal Suripto; Evy Rossi; Yelmira Zalfiatri
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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Abstract

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.
PEMANFAATAN KELOPAK BUNGA ROSELA SEBAGAI PEWARNA DALAM PEMBUATAN VELVA BUAH NIPAH Budi; Evy Rossi; Usman Pato
SAGU Vol. 22 No. 1 (2023): SAGU Journal – Agri. Sci. Tech., Maret, 2023, Vol. 22 : No. 1
Publisher : Fakultas Pertanian Universitas Riau

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Abstract

This study aimed to obtain the best formulation in the manufacture of velva made from nipah fruit combined with rosella flower petals. This research was conducted experimentally using a completely randomized design (CRD) of four treatments and four replications. The treatments in this study were the ratio of nipa palm pulp (N) to rosella flower petal pulp (R), namely NR1 = 90:10 (w/w), NR2 = 80:20 (w/w), NR3 = 70:30 (w/w), and NR4 = 60:40 (w/w). The results were statistically analyzed using Analysis of Variance (ANOVA). The results showed that the ratio of nipa palm pulp: to rosella petal pulp significantly affected crude fiber content, acidity, and velva melting time. The results also showed that the treatment affected the velva sensory test parameters, including color, aroma, and taste. Meanwhile, the difference in the ratio of nipa palm pulp: to rosella petal pulp had no significant effect (P>0.05) on the softness of the velva. The hedonic sensory test showed that the ratio of nipah fruit and rosella had a significant effect (P<0.05) on overall velva acceptance. Based on chemical analysis and velva sensory test, the treatment selected in this study was the ratio of nipah fruit pulp to rosella flower pulp 70:30 (NR3) with a fiber content of 1.90%, overrun 30.32%, and acidity 4.70. The velva melting time was 9.10 m, and the sensory assessment had a red color (2.50), soft texture (3.80), slightly fragrant with nipah fruit (2.70), and slightly tasted like nipah fruit (2.60), and overall acceptance liked by panelists (4.40).
PEMANFAATAN KULIT MANGGIS (GARCINIA MANGOSTANA L.) DALAM PEMBUATAN ES KRIM DENGAN VARIASI KONSENTRASI GUM XANTHAN Rahmatun; Usman Pato; Evy Rossi
SAGU Vol. 22 No. 2 (2023): SAGU Journal – Agri. Sci. Tech., September, 2023, Vol. 22 : No. 2
Publisher : Fakultas Pertanian Universitas Riau

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Abstract

Ice cream is a semi solid food made from milk which is very popular with the public. This study aimed to obtain the best concentration of xanthan gum as a stabilizer in the making of mangosteen skin ice cream. Making ice cream to produce attractive colors and contain then properties of mangosteen fruit skin is used. The study used a non factorial completely randomized design (CRD) with six treatments and three replications. The treatments in this study were the addition of xanthan gum concentrations namely P0 (0%), P1 (0.1%), P2 (0.2%), P3 (0.3%), P4 (0.4%), and P5 (0.5%). The results werestatistically analyzed using Analysis of Variance (ANOVA). The calculated F is greater than the F table, so it is continued with the Duncan’s Multiple Range Test (DMRT) at the 5% level. The results showed that the concentration of xanthan gum significantly affected (P<0.05%) total solids, melting point time, overrun, viscosity, and hedonic tests which included taste, softness and overall. However, the treatment xanthan gum concentrations did not significantly influence (P<0.05) the hedonic test namely color. The best treatment in this study was the addition of 0.5% xanthan gum (P5) to the manufacture of mangosteen skin ice cream. Mangosteen skin ice cream had a total solid of 39.80%, melting point time of 15.08 minutes, overrun of 26,73%, viscosity of 13,487.76 cP, and the hedonic score of the panelists was favorable.
MASA SIMPAN SOSIS YANG DIAWETKAN DENGAN PENGAWET ALAMI (BAKTERIOSIN) DAN PENGAWET BUATAN (NITRIT) Ahmad Ibrahim Roni Surya Hasibuan; Evy Rossi; Faizah Hamzah; Finda Vallerya Shefira
SAGU Vol. 23 No. 2 (2024): SAGU Journal – Agri. Sci. Tech., September, 2024, Vol. 23 : No. 2
Publisher : Fakultas Pertanian Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/jsg.v23i2.70

Abstract

Makanan olahan seperti sosis rentan rusak karena kandungan air yang relatif tinggi. Berbagai macam pengawet dapat ditambahkan pada sosis untuk menjaga kualitas dan memperpanjang masa simpannya. Penelitian ini bertujuan untuk menentukan jenis bahan pengawet yang terbaik dalam memperpanjang masa simpan sosis. Taraf jenis pengawet (P) yang digunakan adalah (P1) kontrol, (P2) nitrit 0,3% (b/b), dan (P3) bakteriosin 0,3% (v/v) pada masa penyimpanan (S) yaitu (S1) 0 hari, (S2) 3 hari, (S3) 6 hari, dan (S4) 9 hari. Peubah yang diamati berupa kadar air, abu, lemak, protein, angka lempeng total, dan analisis sensori (warna, aroma, rasa, tekstur, dan penilaian keseluruhan) secara hedonik. Hasil pengamatan diuji menggunakan analisis keragaman (ANOVA) yang kemudian diuji lanjut dengan DNMRT pada taraf 5%. Hasil penelitian menunjukkan bahwa interaksi antara perlakuan P dengan S berpengaruh nyata (P<0,05) terhadap nilai organoleptik hedonik warna, aroma, rasa, tekstur, dan penilaian keseluruhan sosis pada masing-masing perlakuan. Bahan pengawet yang ditambahkan (P) pada sosis berpengaruh nyata (P<0,05) terhadap nilai kadar air, abu, lemak, protein, angka lempeng total, dan penilaian sensori secara hedonik, sedangkan perlakuan masa penyimpanan (S) tidak berpengaruh nyata (P>0,05) pada setiap parameter yang diamati. Berdasarkan hasil penelitian dapat disimpulkan bahwa perlakuan terbaik adalah P3S4 dengan pengawet yang digunakan yaitu bakteriosin dan penyimpanan selama 9 hari dengan nilai kadar air 58,51%, abu 2,93%, lemak 5,40%, protein 14,95%, angka lempeng total 6x104 CFU/g, dan analisis sensori secara hedonik pada warna disukai (skor 3,54), aroma disukai (skor 3,59), rasa disukai (skor 3,86), tekstur disukai (skor 3,88), dan penilaian secara keseluruhan disukai (skor 3,81) oleh panelis.
Physicochemical and microbiological properties of yogurt made with microencapsulation probiotic starter during cold storage Evy Rossi; FAJAR RESTUHADI; RASWEN EFENDI; YOSSIE KHARISMA DEWI
Biodiversitas Journal of Biological Diversity Vol. 22 No. 4 (2021)
Publisher : Society for Indonesian Biodiversity

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.13057/biodiv/d220450

Abstract

Abstract. Rossi E, Restuhadi F, Efendi R, Dewi YK. 2021. Physicochemical and microbiological properties of yogurt made with microencapsulation probiotic starter during cold storage. Biodiversitas 22: 2012-2018. This study's purposes were to characterize probiotic properties, identify strains of K12.1, produce a microencapsulated starter (MS) for yogurt, and evaluate yogurt's microbiological quality during storage refrigerated temperatures. This research was conducted experimentally using isolate was further identified based on 16S rRNA gene sequence analysis.&nbsp; The identified strain and Streptococcus thermophilus were microencapsulated using sago starch and whey isolate protein (1:1 w/w) for yogurt starter.&nbsp; The starter was added as much as 1, 3, 5, or 7% (v / v), then incubated for 18 hours at 37°C. The best yogurt was evaluated for its microbiological quality at refrigerated temperature for 0, 7, 14, 21, and 28 days.&nbsp; The results showed that K12.1 isolate with probiotic characteristics was Lactobacillus plantarum VP3.3. The microencapsulation starter concentration affected acidity, total acid, total lactic acid bacteria (LAB), viscosity, and total solids. The use of 7% microencapsulation starter of Lactobacillus plantarum VP-3.3 and Streptococcus thermophilus gave the best yogurt, with a pH value 4.36, total lactic acid 0.99%, total LAB 10.00 log CFU mL-1, viscosity 546.37 cP, and total solids 10.40%. The total amount of LAB in yogurt stored during cold temperature for 28 days still meets the probiotics standards (9.98 log CFU/mL).
Improvement of antimicrobial activity of Pediococcus pentosaceus strain 2397 in suppressing Escherichia coli EMMA RIFTYAN; YUSMARINI YUSMARINI; EVY ROSSI; USMAN PATO
Biodiversitas Journal of Biological Diversity Vol. 25 No. 6 (2024)
Publisher : Society for Indonesian Biodiversity

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.13057/biodiv/d250619

Abstract

Abstract. Riftyan E, Yusmarini, Rossi E, Pato U. 2024. Improvement of antimicrobial activity of Pediococcus pentosaceus strain 2397 in suppressing Escherichia coli. Biodiversitas 25: 2500-2506. Lactic acid bacteria exhibit antibacterial activity that suppresses spoilage and pathogenic bacteria. Due to their antagonistic action against foodborne pathogens such as Escherichia coli, LAB isolated from dairy products have attracted considerable attention as a potential food preservative. Furthermore, bioactive compounds generated by forming LAB biofilms may exhibit efficacy against pathogenic microorganisms and their toxin. Combining LAB biofilms and other LAB products, such as bacteriocins, could offer a significant method against pathogenic microorganisms and their biofilms. The aim of this study was to evaluate the effects of optimization of media composition and incubation conditions on the antimicrobial activities of cell-free supernatant (CFS) from Pediococcus pentosaceus strain 2397 to inhibit E. coli FNCC-19. The antimicrobial activity of CFS was determined using agar well diffusion method. The results revealed that antimicrobial activity of P. pentosaceus strain 2397 was enhanced by optimizing the media composition and incubation conditions. Pediococcus pentosaceus strain 2397 exhibited excellent antimicrobial activity against E. coli. In MRS, 5% (v/v) of P. pentosaceus strain 2397+2.0% (w/v) yeast extract with pH 7.0 showed an inhibition zone of 10.44 mm. Therefore, strain 2397 may be effective in producing bacteriocin as a preservative for food products.
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 &#039; Heri &#039; 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 &#039; Muhammad Akbar Hasibuan Muhammad Luthfi Narulita Adistia Habsari Netti Herawati Netti Herawati Noven Rae Pangga Noviar Harun Noviar Harun &#039; Harun Nuraisah &#039; R.Agung Surya Prabowo Rahma Dini Rahmadini Payla Juarsa Rahmatun Rahmatun, Rahmatun Rahmayuni Rahmayuni &#039; Rahmayuni &#039; &#039; Rahmayuni Rahmayuni Ramayuni Ramayuni Rapidos, Rotua RASWEN EFENDI Raswen Efendi Rezita Azizah Rianida Yunaira Rici &#039; Mainaki Rinaldi Satria Rizqi Yanra Rosnita Rosnita Roza Yulida Rudi Muslim Rusli Rustam S.R. Damanik Sadzvirani, Sastiana Samuel &#039; 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 &#039; 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