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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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FERMENTASI BIOETANOL DARI NIRA NIPAH KENTAL SECARA SEMI SINAMBUNG DENGAN PENAMBAHAN ERGOSTEROL Benhard F Situmorang; Fajar Restuhadi; Evy Rossi
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 2, No 1 (2015): Wisuda February 2015
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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The aim of the research was to obtain the best combination treatment between ergosterol concentration and sugar concentration 250 g/l; Tween80 0,2%. Tween80 and ergosterol as surfactant and nutrition for Saccaromyces cerevisiae to produce ethanol on very high gravity fed batch fermentation from Nypa sap. The exploration research used four treatments with duplicate measurements. Treatments consist of E0 (ergosterol 0 mg/l), E1 (ergosterol 18 mg/l), E2 (ergosterol 24 mg/l) and E3 (ergosterol 30 mg/l). Observation was conducted every 24 hours to sugar concentration, ethanol concentration, amount of cell, and pH. The best combination treatment was E1 (Tween80 0.2%; sugar 250 g/l and ergosterol 18 mg/l) which produced ethanol 17,57%.   Keywords: Nypa sap, Tween80, Ergosterol, fed batch, Bioethanol, Very High Gravity Fermentation
KARAKTERISTIK KIMIA DAN MUTU SENSORI BAKSO IKAN PATIN DENGAN PENGGUNAAN TEPUNG BONGGOL PISANG DAN TAPIOKA Daniel Chandra Manurung; Usman Pato; Evy Rossi
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 4, No 1 (2017): Wisuda Februari Tahun 2017
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Meatballs is a processed meat product that is very popular among people.  This study was aimed to obtain the best ratio of banana excrescence flour and tapioca on the quality of patin fish meatballs.This research was conducted by using Completely Randomized Design (CRD) experiment with five treatments and three replications. The data were analyzed by ANOVA followed by Duncan’s New Multiple Range Test (DNMRT) at 5% level.  The treatments in this research were P1 (ratio banana excrescence flour and tapioca 0:3), P2 (ratio banana excrescence flour and tapioca 1:2), P3 (ratio banana excrescence flour and tapioca 1:1), P4 (ratio banana excrescence flour and tapioca 2:1), and P5 (ratio banana excrescence flour and tapioca 3:0).  The results analysisof variance show that ratio of the banana excrescence flour and tapioca significantly affected themoisture, ash, fiber, fat and protein contentsas well as sensory evaluation of meatballs. The best formulations was obtained on the meatballs are P2 with ratio  banana excrescence flour and tapioca 1:2 which had a moisture content 68.34%, ash content 1.93%, fat content 0.81%, fiber content of 1.51%  and protein content 12. 92%.Meatballs is a processed meat product that is very popular among people.  This study was aimed to obtain the best ratio of banana excrescence flour and tapioca on the quality of patin fish meatballs.This research was conducted by using Completely Randomized Design (CRD) experiment with five treatments and three replications. The data were analyzed by ANOVA followed by Duncan’s New Multiple Range Test (DNMRT) at 5% level.  The treatments in this research were P1 (ratio banana excrescence flour and tapioca 0:3), P2 (ratio banana excrescence flour and tapioca 1:2), P3 (ratio banana excrescence flour and tapioca 1:1), P4 (ratio banana excrescence flour and tapioca 2:1), and P5 (ratio banana excrescence flour and tapioca 3:0).  The results analysisof variance show that ratio of the banana excrescence flour and tapioca significantly affected themoisture, ash, fiber, fat and protein contentsas well as sensory evaluation of meatballs. The best formulations was obtained on the meatballs was P2 with ratio  banana excrescence flour and tapioca 1:2 which had a moisture content 68.34%, ash content 1.93%, fat content 0.81%, fiber content of 1.51%  and protein content 12. 92%.The level of consumer preferences towards meatballs based on sensory descriptive and hedonic test of P2 treatment had a grayish-white color, aroma produced was somewhat fishy, had a taste the somewhat taste fishand texture of the resulting slightly chewy. Attributes color, aroma, flavor and texture of hedonic test gave the impression of a somewhat like. Keywords: meatball, banana excrescence, patin and quality
KAJIAN JENIS KEMASAN DAN LAMA PENYIMPANAN TERHADAP MUTU ES KRIM SOYGHURT Rinaldi Satria; Evy Rossi; Noviar Harun
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 4, No 2 (2017): Wisuda Oktober Tahun 2017
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The aimed of the research to evaluate the influence of packaging type and time storage on ice cream soyghurt quality. This study used Completely Randomized Design with 2 factor treatments, packaging type (polipropilen and composite paper) and time storage (0 day, 1 week, 2 weeks, 3 weeks, 4 weeks) followed by DNMRT test at 5%. The treatment in this study were K1T0 (polypropylene packing on 0 day storage), K1T1 ( polypropylene at 1 week storage), K1T2 (polypropylene at 2 weeks storage), K1T3 (polypropylene at 3 weeks storage), K1T4 (polypropylene on 4 weeks storage), and K2T0 (composite paper on 0 day storage), K2T1 (composite paper on 1 week storage), K2T2 (composite paper at 2 weeks storage), K2T3 (composite paper at 3 weeks storage), K2T4 (Composite paper at 4 weeks storage). Test results up to 4 weeks of soyghurt ice cream still comply with Indonesian National Ice Cream Standards. Soyghurt ice cream stored up to 4 weeks using polypropylene packaging is better than composite paper packaging with 19.18% fat content, total lactic acid bacteria 9.73 CFU/ml, acidity (pH) 4.61, melting time 22.63 minutes and overrun 29.64%. Key words : ice cream, soyghurt, packing type, storage time
PEMANFAATAN EKSTRAK KASAR ENZIM PAPAIN PADA PROSES DEKAFEINASI KOPI ROBUSTA Jeki Daisa; Evy Rossi; Rahma Dini
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 4, No 1 (2017): Wisuda Februari Tahun 2017
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The purpose of this study was toget the best concentrations of crude extract papain enzyme to the caffeine content of coffee.This study used a Completely Randomized Design (CRD) with five treatments and four replications followed byDuncan’s New Multiple Range Test(DNMRT) test at 5% level. The treatment in this study were P0 (without the addition of crude extract enzyme papain), P1 (Papain enzyme crude extract 1 g/100 g weight of beans), P2 (Papain enzyme crude extract 3 g/100 g weight of beans), P3(Papain enzyme crudeextract 5 g/100 g weight of beans), and P4 (Papain enzyme crude extract 7 g/100 g weight of beans).The results of this study showed that papain enzyme concentration of crude extractwere significantly effected caffeine and moisture level.There was also significant effect of treatments on hedonic test for taste, aroma and color of product. The best treatment in this study was P2 with moisture, ash and caffeine level respectively 5.54%, 4.95%, and 1.02%. But, The sensory evaluation using  hedonic test on flavor, aroma, and color of coffee result the treatmets P4 was liked by panelists. Keywords: Robusta coffee, crude extract papain enzyme, and decaffeinetion process
Kajian Penggunaan Surfaktan dan Sel Bebas Pada Pembuatan Bioetanol Dari Nira Nipah Kental M. Bayu Purwanto; Fajar Restuhadi; Evy Rossi
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 1, No 2 (2014): Wisuda Oktober 2014
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The aim of the research was to obtain the best combination treatment between early sugar concentration and Tween80 concentration as surfactant and nutrition for Saccaromyces cerevisiae to produce ethanol on very high gravity fermentation from Nypa sap. The exploration research used two factor treatments with two replications. The treatments consist of early sugar concentration N1 (20%), N2 (25%), N3 (30%) and Tween80 concentration T0 (0%), T1 (0,2%), T2 (0,4%), T3 (0,6%). Observation was conducted every 24 hours i.e sugar concentration, ethanol concentration, amount of cell, and pH. Data obtained were analyzed by descriptive method. The best combination treatment was T3N2 (Tween80 0,6% and N 25%) which produced ethanol 17,25%.   Keywords: Nypa sap, Tween80, Bioethanol, Very High Gravity Fermentation
KAPPA KARAGINAN SEBAGAI BAHAN DASAR PEMBUATAN EDIBLE FILM DENGAN PENAMBAHAN PATI JAGUNG (MAIZENA) Iva Ancewita Saragih; Fajar Restuhadi; Evy Rossi
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 3, No 1 (2016): Wisuda Februari 2016
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The objective of this research was to get the best formulation of kappa carrageenan as basic component of edible film with the addition of corn starch and to improve transparency and the rate of water transfer edible film. This research was conducted experimentally by using Completely Randomized Design (CRD) with factorial arrangement (4x3). The first factor was the concentration of corn starch (0; 2,5; 5 and 7,5g) and the second factor was kappa carrageenan concentration (0,6; 0,8 and 1 g). The result of variance analysis showed interaction of addition of corn starch and kappa carrageenan significantly affect edible film transparency. The addition of corn starch concentration gave significantly affect on thickness, water transfer, and transparency. The Addition of different carrageenan concentration gave significantly affect for thickness and water transfer. The best formulation according to characteristics of edible film was the J2K2 treatment which has thickness 0,144 mm, water transfer 0,055 g/hour and transparency 5,812. Keywords : edible film, corn starch, kappa carrageenan.
EVALUASI SENSORI DAN ANALISIS USAHA KUKIS SUKUN PADAT GIZI Widia Fitri; Netti Herawati; Evy Rossi
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 2, No 1 (2015): Wisuda February 2015
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The objective of this research was to determine the level of preference panel and cookies descriptive characteristics and determine the feasibility business of cookies based breadfruit flour, tempe flour, rebon shrimp flour and red palm oil from its economic aspect. The treatments were TU1 (Tempe flour 20%, Rebon shrimp flour 1%), TU2 (Tempe flour 15%, Rebon shrimp flour 6%), TU3 (Tempe flour 10%, Rebon shrimp flour 11%) and TU4 (Tempe flour 5%, Rebon shrimp flour 16%).The treatments gave significant effect on descriptive test on attributes of color, shrimp aroma, salty flavor, shrimp flavor, tempe flavor and bitter end, as well as on the color attribute on the preferences test of adult panelists and the preferences test of child panelists.The best treatment on this research was TU1cookies, based on preference test of adult panelists and child panelists with consideration of the averages of ash content 1.87% has met quality standards cookies (SNI 01-2973-1992). TU1 cookies have moisture content 6,75%; protein content 13,87% andfat content 35,56%.The results of business analysis for one-time production with production scale 15 kg dough was that the business efficiency 1.37and thus the business of breadfruit cookies deserve to be established.   Keywords: Sensory evaluation, Business analysis, Breadfruit cookies
PEMBUATAN BIOETANOL DARI NIRA NIPAH SECARA SEMI SINAMBUNG (FEDBATCH) DENGAN PENAMBAHAN UREA DAN CORDYCEPS MYCELLIUM Dede putra pranata; Fajar Restuhadi; Evy Rossi
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 4, No 1 (2017): Wisuda Februari Tahun 2017
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The purpose of  this study was to obtain best combination urea and Cordyceps mycellium on the quality of concentration ethanol. The research was implemented to determine the optimization  production of bioethanol by fermentation method technique Very high gravity fermentation (VHGF) with free cell to see the effect of the combination treatment in an increase in bioethanol. This research was conducted an experiment with two factors, the first factor is Urea which consists of four levels and the second factor isCordyceps mycellium consisting of three levels each treatment combination obtained twelve experimental units. Combination of Urea levels are U1 (0 g/l); U2 (0.2 g/l); U3 (0.4 g/l); U4 (0.6 g/l), while the combination of Cordyceps mycelliumlevels C1 (0 g/l); C2 (0.5 g/l); C3 (1 g/l). Observations were made every 24 hours; covering sugar, ethanol content, the number of cells, and pH. The data were analyzed descriptively by using a tabular or graphical. The best treatment isa combination of U2C2 (Urea 0.2 g/l and Cordyceps mycelium0.5 g/l) that resulted in the largest ethanol 22.5%. Keywords: Nypa sap, VHGF, Bioethanol, Cordyceps mycellium, and Urea 
UJI AKTIVITAS ENZIM SELULOLITIK DARI BEKICOT (Achatina fulica) PADA BEBERAPA SUBSTRAT LIMBAH PERTANIAN Muhammad Akbar Hasibuan; Fajar Restuhadi; Evy Rossi
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 4, No 1 (2017): Wisuda Februari Tahun 2017
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The purpose of this study to determine interaction of some agricultural waste substrate with incubation time using crude extract of cellulolytic enzyme extracted from snail (Achatina fulica). This study used a randomized block design (RAK) in factorial pattern with two factors. The first factor was the time (W) incubation with four levels. The second factor was the type of substrate, namely agricultural wastes (L) which comprises four types. From both these factors retrieved 16 treatment and each treatment was repeated three times, so the retrieved data 48 units of the experiment. Data were analyzed statistically using ANOVA (Analysis of Variance). If F counted was greater or equal than to F table then the analysis continued by Duncan's New Multiple Range Test (DNMRT) at 5% level. The results of the protein crude extract of cellulolytic enzyme         1.712 mg/ml enzyme. The results of the highest glucose levels on a banana peel waste substrate interaction with the incubation time 180 minutes is                457.00 mg/100 ml. The highest enzyme activity result in the interaction of banana peels waste substrate with incubation time 180 minutes is 0.45 U/ml. Keywords: Cellulolytic enzyme crude extract of snail (Achatina fulica), agricultural waste substrate, and incubation time
Penggunaan Whippy Cream Dalam Pembuatan Es Krim Soyghurt Noven Rae Pangga; Evy Rossi; Rahmayuni '
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 1, No 1 (2014): Wisuda Februari Tahun 2014
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Soyghurt is fermented products like yoghurt which is made from soya milk by using probiotic bacteria such as Lactobacillus acidophilus and                  L. bulgaricus. To improve various processed soybean and supports the sale in the community, soyghurt was  processed to ice cream.  In order to increase  low fat in soyghurt ice cream, it should be added vegetable fat, that was whippy cream (W).  The aim of this research was to get the best ratio between whippy cream (W) and soyghurt (S) in making soyghurt ice cream. This research was carried out in an experiment  by using a Completely Randomized Design (CRD) with five treatments (WS1, WS2, WS3, WS4, and WS5 each for the ratio : 10% W and 90% S, 20% W and 80% S, 30% W and 70% S, 40% W and 60% S, and 50% W and 50% S) with three replications.  Data obtained were analyzed statistically using analysis of variance (ANOVA) and if the calculated F is greater than or equal to F table then continued with DNMRT Test at 5% level. The results showed that the combination of W and S in making ice cream significantly improves overrun, melting rate, degree of acidity (pH), total solids, fat and protein content,  but decrease the lactic acid bacteria (LAB)content.  It can be concluded that the best treatment in making soyghurt ice cream was WS5 treatment (50% Whippy cream and 50% Soyghurt).   Keywords : Whippy cream, Ice Cream, Soyghurt,
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