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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 JUMLAH BAL DAN MUTU SENSORI DARI YOGHURTYANG DIFERMENTASI DENGAN ISOLAT Lactobacillus plantarum 1 Yansyah, Nofendri '; ', Yusmarini '; 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 aim of the research was to obtain the best combination of various starter i.e. Lactobacillusplantarum 1 R.1.3.2, Lactobacillusplantarum1 R.11.1.2, Lactobacillus bulgaricusFNCC 0041 and Streptococcus thermophilusFNCC 0040 to produced yoghurt. The experiment research used a completely randomized design (CRD) with five treatments and four replications. The treatments were Y1: Starter 3% S. thermophilus FNCC 0040 + 3% Starter L.bulgaricus FNCC 0041, Y2 : 3% Starter S. thermophilus FNCC 0040 + 3% Starter L. plantarum 1 R.1.3.2, Y3 : Starter 3% S. thermophilus FNCC 0040+ 3% Starter L. plantarum 1 R.11.1.2, Y4 : 2% Starter S. thermophilus FNCC 0040 + 2% Starter L. bulgaricus FNCC 0041 + 2% StarterL. plantarum 1 R.1.3.2, Y5 : 2% StarterS. thermophilus FNCC 0040 + 2% StarterL. bulgaricus FNCC 0041 + 2% Starter L. plantarum 1 R. 11.1.2. Data obtained were analized using ANOVA and DNMRT at 5%. The result showed that the combination of lactic acid bacteria as a yogurt starter was significantly affected on titration acid total and lactic acid bacteria. The best yoghurt from this research was incubated using Y4 treatment 2% Starter S. thermophilus FNCC 0040 + 2% StarterL. bulgaricus FNCC 0041 + 2% Starter L.Plantarum 1 R.1.3.2 with pH value was 4.62, titration acid total 1.11%, lactic acid bacteria total 1.23×108. The best overall acceptance of yoghurt obtained at Y4 treatment. Keywords: Yoghurt, Fermentation, Lactobacillus plantarum 1.

PEMBUATAN NUGGET IKAN KEMBUNG DENGAN PENAMBAHAN BAYAM MERAH kartika, Nilda; Efendi, Raswen; Rossi, Evy
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 8 (2021): Edisi 2 Juli s/d Desember 2021
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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The purpose of this study was to obtain the best ratio of mackerel and red spinach in making nugget. The research method used a completely randomized design with five treatments and three replications. The treatments in the study consisted of IB1 = mackerel : red spinach (90:10), IB2 = mackerel : red spinach (85:15), IB3 = mackerel : red spinach (80:20), IB4 = mackerel : red spinach (75:25), IB5 = mackerel : red spinach (70:30). The data obtained were analyzed statistically using analysis of variance and continued with the Duncan’s New Multiple Range Test (DNMRT) at the 5% level. The results showed that the ratio of mackerel and red spinach meat significantly affected moisture content, ash content, fat content, protein content, fiber content, descriptive and hedonic sensory assessment on the attributes of color, aroma, chewiness, taste, and overall assessment. Based on this research, the best treatment is IB2 = mackerel : red spinach (85:15) with a moisture content of 45.04%, an ash content of 0.76%, a fat content of 4.31%, a protein content of 12.43%, a crude fiber content 0.31%, and antioxidants 1.506.13 ppm. Based on sensory observations the panelists generally preferred hedonic with a description of a grayish brown color, fish scented, slightly chewy, slightly fishy taste and slightly spinach taste.Keywords: nugget, mackerel, red spinach.

ANALISIS PEMETAAN KESUKAAN KONSUMEN TERHADAP LEMPUK DIKALANGAN MAHASISWA UNIVERSITAS RIAU Manik, Marjohan '; 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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Lempuk durian was a food processed durian fruit that has been popular among the urban community pekanbaru. The number of lempuk durianproducts circulating among the public and the market town of Pekanbaru create different characteristics of each others.This study was conducted to determine the position sensory attributes of the five types of lempuk durianproducts of consumer preferences. This research was done by using internal and external preference mapping. Samples of this study was five commercial products on the market in Pekanbaru. Sensory analysis was done using hedonic and descriptive test involving students of Riau University as a sample of respondents. Sensory attributes were color, elasticity, oily, rancidity, durian aroma, caramel aroma, durian flavor, sweetness and caramel flavor. The results of hedonic test were analysed using Agglomerative Hierarchical Clustering (AHC) and the result descriptive test were analysed using Principle Component Analysis (PCA). The conclusion of this research was the best of lempuk durianwas Asli Bengkalis. Â Keywords: consumer passions, consumer mapping, sensory attributes, lempuk durian. Â

KELAYAKAN USAHA SKALA RUMAH TANGGA GULA SAGU CAIR DI SUNGAI TOHOR, KECAMATAN TEBING TINGGI TIMUR KABUPATEN KEPULAUAN MERANTI Fajar Restuhadi; Rosnita Rosnita; Roza Yulida; Evy Rossi; Deby Kurnia; Yulia Andriani
Jurnal Pemberdayaan Masyarakat Vol 7, No 2 (2019): Jurnal Pemberdayaan Masyarakat
Publisher : Program Studi Pengembangan Masyarakat Islam

Kabupaten Kepuluan Meranti merupakan daerah sentra produksi sagu terbesar di Propinsi Riau. Di kabupaten ini berkembang industri kecil pengolahan sagu menjadi makanan yang bernilai jual tinggi, seperti mie sagu, kerupuk sagu, aneka kue dengan bahan baku sagu. Gula sagu merupakan produk inovasi baru pemanfaatan sagu menjadi gula yang dikembangkan oleh masyarakat di Kabupaten Meranti. Kandungan kadar glucosa gula sagu kalorinya lebih rendah dibandingkan dengan gula tebu, walaupun rasanya tidak terlalu manis, gula sagu ini dapat menjadi gula alternatif yang sehat untuk para penderita diabetes. Selain itu pengembangan gula sagu dapat mensupply kebutuhan masyarakat akan gula, serta dapat mengurangi ketergantungan terhadap gula tebu impor. Sampai saat ini di Kota Pekanbaru sendiri, bahkan di Indonesia belum ada produk gula sagu sejenis yang sudah dipasarkan. Program Bina Desa dirancang selama tiga tahun dan tujuan pada Tahun I telah selesaikan dilaksanakan dengan menghasilkan hal sebagai berikut: Mitra telah mengetahui dan memahami cara membuat produk gula sagu dengan kualitas yang baik dan produk turunannya (minuman dengan bahan baku gula sagu). Bantuan peralatan sebagai bagian paket teknologi pembuatan gula sagu dan produk turunannya juga telah dilakukan. Hasil monitoring dengan mitra diketahui bahwa mitra telah membuat minuman dari gula sagu dengan aneka rasa (rasa yang banyak diminati mocca dan rasa buah) dan telah diperkenalkan pada masyarakat dengan menyuguhkan minuman tersebut pada saat ada kegiatan di kantor desa. Kegiatan lomba cita rasa minuman dengan bahan baku gula sagu yang dilakukan atas kerjasama tim bina desa dengan Pemda Kabupaten Kepulauan Meranti telah mampu memunculkan kreativitas UKM setempat (mitra) dalam menghasil produk minuman yang enak dan layak untuk dikomersilkan. Pada Tahun II ini kegiatan dilanjutkan tujuan sebagai berikut: (1) melakukan analisis kelayakan industri kecil gula sagu cair; (2) pengurusan izin atribut produk (Sertifikat Halal, Depkes dan BPPOM) supaya produk minuman gula sagu dapat dipasarkan ke pasar modern. Dukungan yang besar dari pemerintah setempat menjadi harapan besar bagi pengembangan produk gula sagu kedepannya untuk dapat menjadi usaha masyarakat Kabupaten Kepulauan Meranti dalam rangka meningkatkan perekonomian masyarakat setempat.

Perbandingan Susu Kambing dan Susu Kedelai dalam Pembuatan Kefir E. Rossi; F. Hamzah; Febriyani Febriyani
Jurnal Peternakan Indonesia (Indonesian Journal of Animal Science) Vol 18, No 1 (2016): Jurnal Peternakan Indonesia
Publisher : Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jpi.18.1.13-20.2016

Tujuan dari penelitian ini adalah untuk mendapatkan rasio terbaik susu kambing dengan susu kedelai untuk menghasilkan kualitas kefir tertinggi. Rancangan Acak Lengkap (RAL) digunakan dalam penelitian ini dengan lima perlakuan dan empat ulangan. Perlakuannya adalah MS1 (susu kambing 100: susu kedelai 0), MS2 (susu kambing 75: susu kedelai 25), MS3 (susu kambing 50: susu kedelai 50), MS4 (susu kambing 25: susu kedelai 75), dan MS5 (susu kambing 0: susu kedelai 100). Parameter yang diamati adalah tingkat keasaman (pH), total bakteri asam laktat, padatan total dan kadar alkohol. Hasil penelitian menunjukkan bahwa rasio susu kambing dan susu kedelai berpengaruh nyata (P <0,05) terhadap pH, jumlah bakteri asam laktat, padatan total dan kadar alkohol. Perlakuan terbaik dalam penelitian ini adalah MS2.

PENINGKATAN KAPASITAS PRODUKSI MELALUI REKONSTRUKSI DAN PEMBANGUNAN RUMAH ASAP IKAN PATIN DI UMKM PUTRA NIAGA KABUPATEN KAMPAR Dewi Fortuna Ayu; Andarini Diharmi; Evy Rossi; Syahrul Syahrul
JURNAL PENGABDIAN KEPADA MASYARAKAT Vol 25, No 3 (2019): JULI - SEPTEMBER
Publisher : Universitas Negeri Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24114/jpkm.v25i3.14768

Usaha Mikro Kecil Menengah Putra Niaga di Desa Lubuk Agung Kabupaten Kampar Provinsi Riau dinilai layak dikembangkan sebagai penghasil produk unggulan daerah Riau karena memiliki karyawan tetap 8 orang dengan omzet Rp. 48.000.000,-/bulan, serta pemasaran yang mencapai Malaysia pada tahun 2015 dan 2016. Namun, akibat kapasitas rumah asap yang terbatas menyebabkan produksi ikan asap belum mampu memenuhi kebutuhan pasar ekspor maupun dalam negeri yang masih terbuka luas. Kegiatan pengabdian kepada masyarakat ini bertujuan untuk meningkatkan kapasitas produksi melalui rekonstruksi dan pembangunan ulang rumah asap. Rumah asap lama berukuran 3x1.8 m terdiri dari 3 ruang asap dengan dinding dan atap seng direkonstruksi dan dibangun ulang menjadi 7x6 m dengan 5 ruang asap yang lebih modern. Penggunaan rumah asap baru menunjukkan terjadinya peningkatan kapasitas produksi dari 500 kg menjadi 800 kg ikan per produksi. Ikan asap yang dihasilkan menunjukkan rasa enak, bau, dan warna coklat khas ikan asap. Ikan asap ini memiliki kadar air dan lemak yang hampir sama masing-masing sebesar 32.92% dan 32.85, serta 4,35% dan 4.25%. Kadar air dan kadar lemak ini sudah memenuhi standar mutu ikan asap dengan pengasapan panas (SNI 2725:2013). Kata kunci: Ikan Patin, Rumah Asap, Rekonstruksi, UMKM. Abstract Small Micro Enterprises Scale Putra Niaga in Lubuk Agung Village Kampar District Riau Province is considered well-developed as a producer of Riau superior local products because it has permanent employees of 8 persons with a turnover of Rp. 48.000.000,-/month, as well as marketing that reached Malaysia in 2015 and 2016. However, due to limited capacity of smoke house, the production has not been able to meet the needs of export and domestic market which is still widely open. This community service aims to increase the production capacity through reconstruction and rebuilding of the smoke house. The old smoke house size of 3x 1.8 m consists of 3 smoke rooms with wall and constructed zinc roof and rebuilt into 7x6 m with 5 modern smoke rooms. The use of new smoke house showed an increase in production capacity from 500 to 800 kg of fish per production. The resulting smoked fish showed taste, smell, and brown color typical of smoked fish. These smoked fish has almost equal water and fat content, such as 32.92% and 32.85%, as well as 4.35% and 4.25%, respectively. These moisture and fat content has been meeting the quality standards of smoked fish with heat smoking (SNI 2725:2013). Keywords: Patin fish, Smoke House, Reconstruction, SMES.

Karakteristik Sensori dan Fisiko-Kimia Es Krim Kefir dan Ubi Jalar Ungu Agung Kurniawan; Dewi Fortuna Ayu; Evy Rossi
Warta Industri Hasil Pertanian Vol 38, No 1 (2021)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32765/wartaihp.v38i1.6365

Es krim kefir memiliki karakteristik sensori kurang menarik sehingga perlu ditambahkan bahan pangan alami kaya antioksidan, salah satunya ubi jalar ungu. Penelitian ini bertujuan mempelajari karakteristik sensori dan fisiko-kimia es krim kefir dan ubi jalar ungu. Penelitian dilakukan secara eksperimen menggunakan rancangan acak lengkap 4 perlakuan dan 4 ulangan. Perlakuan adalah perbandingan kefir dan ubi jalar ungu antara lain 50: 50, 60: 40, 70: 30, dan 80: 20 dalam adonan es krim. Data secara statistik dianalisis menggunakan Anova dan DNMRT pada taraf 5%. Hasil menunjukkan perbandingan kefir dan ubi jalar ungu mempengaruhi es krim pada uji organoleptik warna, rasa, tekstur, dan penilaian keseluruhan, total padatan, kadar lemak, protein, dan serat kasar, aktivitas antioksidan, waktu leleh, serta overrun. Perlakuan terbaik adalah perbandingan kefir dan ubi jalar ungu sebesar 50: 50 dengan penilaian organoleptik secara deskriptif berwarna ungu tua, rasa manis, tekstur lembut, dan secara hedonik keseluruhan es krim disukai oleh panelis. Es krim kefir dan ubi jalar ungu memiliki total padatan 40,60%, kadar lemak 4,38%, kadar protein 2,28%, kadar serat kasar 0,73%, IC50 152,93 ppm, waktu leleh 15,42 menit, dan overrun 23,78%.

Kajian Produksi Es Krim Probiotik Dengan Penambahan Bakteri Asam Laktat Enkapsulasi Lela Natalia; Fajar Restuhadi; Evy Rossi
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 1, No 1 (2014): Wisuda Februari Tahun 2014
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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The purpose of this research was to study the viability of lactic acid bacteria (Lactobacillus acidophilus) encapsulation in the ice cream with the conditions of low temperature and pH 2. The research was carried out experimentally by using Completely Randomized Design (CRD) with four treatments and four replications, namely: A0, A1, A2, and A3, respectively for alginate 0% (control), alginate 3 %, alginate 4 % and alginate 5 % (v/v) culture of Lactobacillus acidophilus. Data were statistically analyzed using Analysis of Variance (ANOVA) followed by DNMRT test at the 5% level. Results of this study indicated that the alginate concentration had a significant effect (P<0.05) on the survival of Lactobacillus acidophilus at 0 hour storage, freezing storage for 48 hours, pH 2 and texture of ice cream. The treatment of A3 (Alginate 5 %) resulted in viability Lactobacillus acidophilus on storage 0 hours (99.02%), frozen storage for 48 hours (79.32 %), and the condition of pH 2 (37.33%) was relatively better than others treatments. The best Sensory Evaluation obtained on treatment A0 where the ice cream was no sensation of gel beads and very soft texture. The whole assessment of it was on A0 treatment. Keywords: probiotic, ice cream, encapsulation, alginate

Kombinasi Jamur Tiram Putih (Pleurotus Ostreatus) Dengan Ikan Patin Dalam Pembuatan Bakso Ikan Nuraisah '; Raswen Efendi; Evy Rossi
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 1, No 1 (2014): Wisuda Februari Tahun 2014
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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The study aimed to obtain the proper formulation in the manufacture of white oyster mushroom meatballs. The research was carried out experimentally using completely randomized design (CRD) with five treatments, namely : JP1 (95% White Oyster Mushroom : 5% Catfish), JP2 (90% White Oyster Mushrooms : 10% Catfish), JP3 (85% White Oyster Mushroom : 15% catfish), JP4 (80% White Oyster mushrooms : 20% catfish), JP5 (75% White Oyster mushrooms : 25% catfish). The results showed that the combination of oyster mushroom with catfish significantly effect on the moisture content, ash content, fat content, flavor and texture, on organoleptic but did not significantly affect the color, flavor and overall acceptance. The best combination was JP4 (80% White Oyster Mushroom : Catfish 20%) which content 75,61% water, 2,01% ash, 0.65% fat, grayish white color, the aroma of fish,distinctive flavor fish balls, chewy texture and overall assessment by panelists preferred meatballs Keywords:Meatballs, WhiteOyster Mushrooms and Catfish

PENGARUH PENAMBAHAN KITOSANSEBAGAI PENGAWET ALAMI PADA PEMBUATANSIRUP BUAH NAGA (Hylocereus polyrhizus) Haryadi '; Evy Rossi; Noviar Harun
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 1, No 2 (2014): Wisuda Oktober 2014
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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The purpose of this research to get the best quality of dragon fruit syrup while storage with in the addition of chitosan. The research was conducted by Completely Randomized Design (CRD), that use 5 chitosan addition variable (0%; 0,5%; 1,0%; 1,5%; 2,0%) and than it repeated three times. Parameters measured were pH, fungi growth, sucrose concentration, viscosity and organoleptic were will be measure parameters organoleptik characteristics that consist of color, aroma, flavor, and overall assessment. The observations were analyzed using statistic. If the F calculated is greater or equal to F table will be conducted by 5% Duncan test. The addition of chitosan will decreased pH, sucrose concentration, viscosity and organoleptic. For the growth of the fungi was increased though addition of chitosan that extend the shelf life of dragon fruit syrup. The higher chitosan concentration will deareased level of preference from panelists. The optimum concentration chitosan addition was representative 0,5% chitosan addition. Keywords:Syrup,dragon fruit, chitosan

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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