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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
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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KARAKTERISTIK BRIKET TONGKOL JAGUNG DAN SERBUK GERGAJI KAYU DENGAN PEREKAT TAPIOKA Saputra, Niko; Hamzah, Farida Hanum; Rossi, Evy
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 5 (2018): Edisi 2 Juli s/d Desember 2018
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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Abstract

The purpose of this study was to determine the characteristics of charcoal briquette from a mixture of corncob and sawdust seed quality according to SNI 01-6235-2000. Research using completely randomized design (CRD) with charcoal treatment comparison corncob and sawdust (P1= 100:0%); (P2= 75:25%); (P3= 5%:50%); (P4= 25:75%); (P5= 0:100%). The result showed that variations in mix charcoal corncob and sawdust significantly affect the moisture content, ash content, calorific value, volatile matter, and fixed carbon content briquettes. The result showed that the best treatment in treatment P4 namely charcoal briquettes are made with 25% charcoal corncob and 75% charcoal sawdust with levels of moisture content 6.238%, ash content 6.889%, calorific value 5714 cal. g-1, volatile matter 11.277%, and fixed carbon content 78.89%. Keywords: Charcoal briquettes, corncob, sawdust 
KARAKTERISTIK BRIKET AMPAS TEBU DAN TONGKOL JAGUNG DENGAN PEREKAT TEPUNG SAGU Afandi, Riyan; Hamzah, Farida Hanum; Rossi, Evy
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 5 (2018): Edisi 2 Juli s/d Desember 2018
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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The purpose of this study was to determine the characteristics of charcoal briquette from a mixture of bagasse and corncob quality according to 01-6235-2000. Research using a Completely Randomized Design (CRD) with comparison bagasse and corncob (P1= 100:0%); (P2= 75:25%); (P3= 50:50%); (P4= 25:75%); (P5= 0:100%). The result showed that variations in mix charcoal bagasse and corncob significantly affected moisture content, ash content, calorific value, volatile matter, and fixed carbon content briquettes. The result showed that the best treatment in treatment P2 namely briquettes are made with 75% charcoal bagasse and 25% charcoal corncob with levels of moisture content 6.8979%, ash content 5.3043%, calorific value 5177 cal.g-1, volatile matter 14.8326 %, and fixed carbon content 73.5828%.Keywords: Charcoal briquettes, bagasse, corncob
Evaluasi Mutu, Penerimaan Panelis Dan Analisis Usaha Mi Instan Yang Dibuat Dari Pati Sagu Pato, Usman; Rifai, Ahmad; Rossi, Evy; Iqbal, Muhammad; Arfendi, Arfendi
PROSIDING SEMINAR NASIONAL AGRIBISNIS PROSIDING SEMINAR NASIONAL SWASEMBADA PANGAN (Indonesia Menuju Swasembada Pangan dalam Tiga Tahun Ke
Publisher : Jurusan Agribisnis Fakultas Pertanian Universitas Halu Oleo Kendari Sulawesi Tenggara

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Abstract

Bahan baku utama dalam pembuatan mi instan adalah tepung terigu yang sampai saat ini biji gandum sebagai bahan bakunya masih harus diimpor.  Kebutuhan gandum untuk tepung terigu di Indonesia sangat tinggi. Salah satu upaya mengurangi penggunaan tepung terigu dengan memanfaatkan bahan baku lokal yang banyak tersedia misalnya pati sagu. Saat ini konsumsi sagu kebanyakan dikonsumsi dalam bentuk makanan tradisional seperti papeda, kapurung, sagu bakar dan lain-lain. Produk olahan sagu perlu dikembangkan sedemikian rupa sehingga sesuai dengan selera masyarakat. Salah satunya dijadikan bahan baku dalam proses pembuatan mi instan.            Penelitian ini dilakukan secara eksprimen dan menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 5 perlakuan dan 3 kali ulangan. Data yang diperoleh dianalisis secara statistik menggunakan sidik ragam. Apabila hasil F hitung lebih besar  atau sama dengan F tabel maka dilanjutkan dengan uji beda nyata DNMRT pada taraf 5%. Mi instan sagu yang dibuat dengan skala “home industry” dilakukan uji penerimaan oleh 35 panelis dengan cara membandingkannya dengan mi instan komersil. Uji organoleptik dilakukan pada dua sampel mi instan, mi instan sebelum dan setelah dimasak. Setelah itu dilakukan analisis usaha mi instan yang terbuat dari pati sagu asal Riau. Data penerimaan panelis terhadap mi instan sagu dianalisis menggunakan Qohran’s Q Test dan data analisis usaha mi instan sagu ditabulasi dan dianalisis secara deskriptif.            Hasil penelitian menunjukkan bahwa lama perebusan memberikan pengaruh nyata terhadap semua parameter mutu yaitu keutuhan, kadar air, kadar protein dan bilangan asam mi instan sagu. Mi instan sagu yang dihasilkan dari perlakuan P2, P4 dan P5 telah memenuhi standar mutu mi instan (SNI 01- 3551- 2000). Mi instan terbaik diperoleh dari perlakuan S2 (lama perebusan 15 menit) yang mempunyai keutuhan sebesar 93,96%, kadar air setelah pengeringan 10,87%, kadar air setelah penggorengan dan 9,99%, kadar protein 11,53% dan bilangan asam 0,21 mg KOH/g minyak. Hasil penelitian menunjukkan bahwa mi instan sagu dapat diterima oleh panelis berdasarkan uji Qohran Q test. “Home Industry” mi instan berbasis sagu mempunyai prospek yang menguntungkan dan layak untuk diusahakan karena nilai R/C rasio lebih besar dari satu (R/C > 1)
POTENSI AIR KELAPA DALAM PROSES FERMENTASI BIOETANOL DENGAN PENAMBAHAN NPK DAN TWEEN80TM Turnip, Titus T; Restuhadi, Fajar '; Rossi, Evy '
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 3, No 2 (2016): Wisuda Oktober Tahun 2016
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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This study was conducted to determine the optimization of production of bioethanol with a combination of coconut water, tween80 and NPK as nutrient Saccharomyces cerevisiae to produce ethanol using a fermentation technique Very High Gravity Fermentation. This research was conducted experiments with four treatments and measurement in duplicate. Combination of NPK levels are U1 (0.2%), U2 (0.4%), U3 (0.6%) and U4 (0.8%). Observations were made every 24 hours; covering sugar, ethanol content, the number of cells, and pH. Data were analyzed descriptively by using a tabular or graphical. The best treatment is a combination of U4 (NPK 0.8%) which resulted in the largest ethanol 11%. Keywords:Coconut water, tween80, NPK, Bioethanol, Very High Gravity Fermentation
Penambahan Kelopak Bunga Rosella dalam Penambahan Selai Jambu Biji Merah Gultom, Adi Hizkia; Herawati, Netti; Rossi, Evy
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 5 (2018): Edisi 2 Juli s/d Desember 2018
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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The purpose of this study was to obtain the best ratio between red guava pulp with roselle flowerpulp in the making of jam.  This study used Completely Randomized Design (CRD) with four treatments and four replications.  If the results of the study showed a significant difference between treatments, then continued test using DNMRT test at level 5%. The treatment in this research was the ratio of red guava pulp to roselle petal porridge, respectively PT1 (10: 0), PT2 (9: 1), PT3 (8: 2), and PT4 (7: 3). Parameters observed in this jam were moisture content, ash content, pH, total dissolved solids, sucrose content, and sensory assessment. The best ratio in this research is PT4. The resulting moisture content of 25.01%, ash content of 0.25%, contained pH 3.85, total dissolved solids 76.87%, sucrose content 50.07%, Based on descriptive sensory assessment, the result of colored jam (4, 17), flavor (3.17), smell (3.33) has a texture (4.13) and the overall assessment gives a good impression (6,27). Keywords: jam, red guava, rosella flower petals
PEMBUATAN PERMEN JELLY EKTRAK JAHE MERAH DENGAN PENAMBAHAN KARAGENAN Bactiar, Alridho; Ali, Akhyar; Rossi, Evy
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 4, No 1 (2017): Wisuda Februari Tahun 2017
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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The purpose of this research is to get the precise formulation of the red ginger extract and carrageenan thus producing jellycandies with good quality and appropriate quality standard based on SNI 3574-2-2008 jelly candies. This study was conducted experimentally using a completely randomized design (CRD) with five treatments and three replications. The treatment in this study was JK1 = red ginger extract + carrageenan (41.50 + 7.50), JK2 = red ginger extract + carrageenan (40.50 + 8.50), JK3 = red ginger extract + carrageenan (39.50 + 9.50), JK4 = red ginger extract + carrageenan (38.50 + 10.50), and JK5 = red ginger extract + carrageenan (37.50 + 11.50). Data were analyzed using analysis of variance and in a further test using DNMRT at 5% level. The treatment provides significant effect on moisture content, ash content, acidity (pH), reducing sugar, antioxidant and colour, aroma, taste descriptively. The best treatment in this study was JK1 = red ginger extract + carrageenan (41.50 + 7.50), with a water content of 12.84%, ash content of 0.85%, the degree of acidity (pH) 6.47, reducing sugar 19.74% and antioxidant 2.77 µg/ml as well as having the characteristics of 3.13 (slightly yellow-brown colour), 2.10 (ginger-flavored red), 2.23 (spicy flavor) and 3.20 (slightly chewy texture) and an overall assessment of jelly candy ginger extract and preferably carrageenan by panelist’s. Keywords :Jelly, red ginger and carrageenan.
`PENGARUH SUHU PENYIMPANAN TERHADAP SIFAT FISIKO KIMIA VARIETAS UMBI DAHLIA Rapidos, Rotua; Efendi, Raswen; Rossi, Evy
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 5, No 1 (2018): Wisuda April Tahun 2018
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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This research was aimed to get the influence storage temperature on physical chemical of red, white and yellow dahlia tubers varieties. This research was conducted experimentally used Completely Randomized Design with four treatments and four replicates on each variety. Data were analyzed by Analysis of variance test followed by Duncan's New Multiple Range Test at level 5%. Treatments of storage temperature in this research were P0 (control), P1 (4ºC), P2 (10ºC) and P3 (26ºC). Results of analysis showed that the storage temperature had a significant effect on water content, weight loss ash , reduce sugar, fiber and inulin content. The best treatment was P1 (4ºC) as for on  red dahlia tuber have water content 78.21%, weight loss 0.93%, reduce sugar 4.86%, fiber 6.06%, ash 1.09% and inulin 57.79%, on yellow dahlia tuber have water content 78.50%, weight loss 0.90%, reduce sugar 5.20%, fiber 6.68%, ash 1.57% and inulin 66.06%, and on white dahlia tuber, have water content 79.57%, weight loss of 0.97%, reduce sugar 5.75%, fiber 7.64%, ash 2.09% and inulin 78.37%. Keywords: Dahlia tubers, varieties, storage temperature. 
ANALISIS PEMETAAN KESUKAAN KONSUMEN PADA PRODUK KERIPIK TEMPE ORIGINAL DI KALANGAN MAHASISWA FAKULTAS PERTANIAN UNIVERSITAS RIAU Febrianto, Wegi Eko; Restuhadi, Fajar; Rossi, Evy
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 4, No 2 (2017): Wisuda Oktober Tahun 2017
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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The purpose of this research is to know the position of the product and the best original tempe chips attributes from various kinds of original tempe chips are used, such as Qtela Tempe Chips, Ayu Bersaudara Tempe Chips, N & R Tempe Chips, Puspa Malay Tempe Chips, Reza Snack Tempe Chips, Big One Chips, MAK Snack Tempe Chips, Winda Snack Tempe Chips. It aims to determine the level of consumer preference to a product. In addition there is still a lack of effort in developing products towards the manufacturer at this time. This research is conducted by mapping methods of internal and external preferences with objects of eight different product types. Sensory analysis used was hedonic and descriptive test. The results of cluster analysis of hedonic test and the main component analysis of the descriptive test were then analyzed by using the preference mapping technique, with the sensory attributes used in tempe chips products were greasy, oily, savory, bitter, salty, crispy, brittle, thick, soybean, rancid, From the results of the analysis conducted, the Qtela tempe chips products, Ayu Bersaudara tempe chips and Winda Snack tempe chips most favored by the panelists.keyword: Original Tempe Chips, AHC, PCA, Preference Mapping
PEMBUATAN MINUMAN SERBUK KOPI (Arabica) INSTAN DENGAN PENAMBAHAN EKSTRAK KULIT MANGGIS Apriani, Fitria Ulfah; Efendi, Raswen '; Rossi, Evy '
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 3, No 2 (2016): Wisuda Oktober Tahun 2016
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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The purpose of this study was to determine and obtain the optimal ratio between extract coffee and extract the mangosteen peel  on its quality of  instant drinks powder. This study used a Completely Randomized Design (CRD) with five treatments and four replications followed by Duncan’s New Multiple Range Test (DNMRT) test at 5%  level. The treatment in this study were K0M0 (rasio extract coffee and extract the mangosteen peel=100: 0), K1M1 (rasio extract coffee and extract the mangosteen peel = 90:10), K2M2 (rasio extract coffee and extract the mangosteen peel = 80:20), K3M3(rasio extract coffee and extract the mangosteen peel = 70:30), and K4M4 (rasio extract coffee and extract the mangosteen peel = 60:40). The results of this study showed that the ratio of extract coffee and extract the mangosteen peel was significantly effected the degrees acidity (pH), content of antioxidants and caffeine, but moisture and ash level were not significant influenced by the treatments. There was also significant effect of treatments on hedonic test for taste, aroma and color of product. The best treatment in this study was K1M1 with moisture, ash and caffeine level respectively 2,18%, 6,30% and 1,72%, pH 5,50, and antioxidants content 33,29 µg/ml. The sensory evaluation  using  hedonic test on flavor, aroma and color of instant drink powder that contain extract coffee and  the mangosteen peel was liked by panelists. Keywords: Extract coffee, extract the mangosteen, and drinks powder coffee instan the mangosteenp peel.
PENGARUH KARAGENAN TERHADAP MUTU SIRUP KESEMEK (Diospyros kaki L.) Siringoringo, Desli Hernika Sari; Harun, Noviar '; Rossi, Evy '
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 3, No 2 (2016): Wisuda Oktober Tahun 2016
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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This study aims to identify the effect of carrageenan on the quality of persimmon syrup and to get the best treatment that complies with the Indonesian National Standard (SNI) 01-3544:2013. The research was conducted experimentally using a completely randomized design (CRD) which consists of seven treatments and three replications, in order to obtain 21 experimental units. The treatment in this study was C0 (with no addition of carrageenan 0%); C1 (with addition of carrageenan as much as 1% (w/v)); C2 (with addition of carrageenan as much as 1.2% (w/v)); C3 (with addition of carrageenan as much as 1.4% (w/v)); C4 (with addition of carrageenan as much as 1.6% (w/v)); C5 (with addition of carrageenan as much as 1.8% (w/v)) and C6 (with addition of carrageenan as much as 2% (w/v)).  The data were analyzed statistically using Analysis of Variance (ANOVA).  If the calculated F is greater than or equal to the F table then a further test is conducted using Duncan's New Multi Range Test (DNMRT) at 5% level.  The best treatment in this research is the treatment of C3 with the addition of carrageenan of as much as 1.4% (w/v) with no precipitates, viscosity of 1440.70 cP, sucrose of 82.00% and the result of sensory assessment is yellow, thick, aroma persimmon, flavor sweet and favoured by the panelists.   Keyword : syrup, persimmon and carrageenan
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