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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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EVALUASI MUTU SENSORIS SUSU FERMENTASI PROBIOTIK DENGAN VARIASI SUSU SKIM YANG MENGGUNAKAN Lactobacillus casei subsp. casei R-68 Rianida Yunaira; Usman Pato; Evy Rossi
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 2, No 2 (2015): Wisuda Oktober 2015
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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Skim milk fermented by Lactobacillus casei subsp. casei R-68 is expected to produce fermented milk with more complete nutritional value and health benefits. This study used a Completely Randomized Design (CRD) with 5 treatments and 4 replications thus obtaining 20 experimental units. The data obtained were statistically analyzed using Analysis of Variance (ANOVA). If the F count is greater than or equal to F table then continued with DNMRT test at 5% level. The results show that the addition of skim milk significantly affected the taste, color and consistency of probiotic fermented milk. Score for overall acceptance test indicated that the panelists were “rather like to like” for probiotik fermented milk. The best treatment based on the sensoric evaluation was SS15 (addition 15% concentration of skim milk)   Keywords: Fermentation, Lactobacillus casei subsp. casei R-68 and skim milk.
AKTIVITAS ANTIMIKROBA ISOLAT BAKTERI ASAM LAKTAT DARI KULIT ARI KACANG KEDELAI TERHADAP ESCHERICHIA COLI DAN STAPHYLOCOCCUS AUREUS Megawati Saputri; Evy Rossi; Usman Pato
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 4, No 2 (2017): Wisuda Oktober Tahun 2017
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This study aims to determine the antimicrobial activity of lactic acid bacteria isolate from soybean epiderm against pathogens Escherichia coli 0157 and Staphylococcus aureus ATCC-25329. The experiment was conducted experimentally using Randomized Complete Design (RAL) with three treatments and five replications to obtain 15 experimental units. The treatment used lactic acid bacteria isolates from soybean epiderm namely K.12.3, K.13.1 and K.22.1 tested in petri dish that already contained pathogenic bacteria Staphylococcus aureus ATCC-25923 and Escherichia coli 0157. Antimicrobial activity was tested using well agar diffusion method and the data obtained were analyzed using ANOVA and continued with DNMRT advanced test at 5% level. The results showed that the lactic acid bacteria of the soybean epiderm had a greater inhibition against Escherichia coli 0157 compared with Staphylococcus aureus ATCC-25923. Isolate K.13.1 was not significantly different in inhibiting Escherichia coli 0157 which resulted in inhibition zone of 8.313 mm and Staphylococcus aureus ATCC-25923 with inhibition zone of 6.960 mm. Mean while, the cell-free supernatant K.22.1 isolate significantly different in inhibiting Escherichia coli 0157 with inhibition zone of 6.860 mm and Staphylococcus aureus ATCC-25923 resulted in inhibition zone of 5.760 mm. Keyword : Lactic acid bacteria, inhibition zone, pathogen bacteria
PEMBUATAN ES KRIM FUNGSIONAL DENGAN BAHAN BAKU SOYGHURT DAN SUSU RENDAH LEMAK Eka Saputri; Evy Rossi; Usman Pato
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 3, No 1 (2016): Wisuda Februari 2016
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The purpose of this research was to obtain the ratio of soyghurt and low fat milk in produce a functional ice cream with best of a value overrun, melting point, total lactic acid bacteria (LAB), and total solids. This research used a Completely Randomized Design (CRD) with four treatments and four replications. The treatments were SSr1 (soyghurt 100 : 0 low fat milk), SSr2 (soyghurt 80 : 20 low fat milk), SSr3 (soyghurt 60 : 40 low fat milk), and SSr4 (soyghurt 40 : 60 low fat milk). The data obtained were analyzed statistically by using Analysis of Variance (ANOVA).  If the F count was greater than or equal to F table then continued with DNMRT test at 5% level. The results of this research showed that the ratio of soyghurt and low fat milk in produce functional ice cream indicated significant effect (P<0,05) on overrun value, melting point, total LAB, and total solids.  The treatment SSr4 having overrun value of 35.98%, melting point 20.14 minutes, total LAB 8.77 log CFU/ml, pH 5.24, and total solids 26.80% was relatively better than other treatments. The functional ice cream obtained from SSr4 was also preferred by panelists than other treatments especially for hedonic acceptance test.   Keywords: Soyghurt, low fat milk, functional ice cream
Pengaruh Perbandingan Tepung Ketan dan Daging Buah Naga Merah (Hylocereus polyrhizus) Terhadap Kualitas Dodol Buah R.Agung Surya Prabowo; Akhyar Ali; Evy Rossi
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 1, No 1 (2014): Wisuda Februari Tahun 2014
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The purpose of this study was to determine the best ratio of Glutinous flour and Red dragon fruit (Hylocereus polyrhizus) towards the quality of fruit dodol. The experiment was arranged by the Randomized Complete Design (RCD) with four treatments : T1N1 = 1:1 (50% Glutinous flour, 50% Red dragon fruit); T2N2 = 1:0,8 (55,56% Glutinous flour, 44,44% Red dragon fruit); T3N3 = 1:0,6 (62,5% Glutinous flour, 37,5% Red dragon fruit) dan T4N4 = 1:0, (71,43% Glutinous flour, 28,57% Red dragon fruit). The result of this study showed the ratio of glutinous flour and red dragon fruit affected on water content, ash content, crude fiber content, colour, flavor, texture and overall acceptance of fruit dodol. It was concluded the treatment of T4N4 (71,43% Glutinous flour, 28,57% Red dragon fruit) produce dodol with the best quality towards: water content 16,54%; ash content 0,21%; crude fiber content 0,93%. Keyword: Dodol, Glutinous flour and Red dragon fruit
PENAMBAHAN PEKTIN DALAM PEMBUATAN SELAI LEMBARAN BUAH PEDADA (Sonneratia caseolaris). Dorlan Simamora; Evy Rossi
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 4, No 2 (2017): Wisuda Oktober Tahun 2017
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This research aimed was to obtain the combination of best of treatment the addition of pectin given to making fruit leather. This research was carried experienmentally using completely design randomized (CDR) with four treatment and four replications: P1 (Addition of pectin 1%), P2 (Addition of pectin 0.75%), P3 (Addition of pectin 0.5%), P4 (Addition of pectin 0.25%). Data obtained were treated by the Analisys of Varience (ANOVA) to allowed by Duncan New Multiple Range Test (DNMRT) the level 5%. The result showed that theaddition of pectin in making jam significantly sheets against the water content, content of ashes, content of coarse fiber, content total dissolved solids, degree acidity, content sucrose, hedonic test (color, scent, taste, of sweetness, plasticity and the  overall assessment), descriptive test (colour, plasticity) and not significantly descriptive (the scent, taste and sweetness). P1 (pectin 0.25%) jam on sheets produce good. This jam 3.15 having a PH, in hedonic favored by the panelist and in descriptive bible brownish yellow, flavorful pedada, of a sweetish taste, not sweet of sweetness, plasticity springy and the overall assessment. The best treatment is P1 (addition of pectin 0,25%). Key words : Fruit Pedada, pectin and fruit leather
PEMBUATAN GEL ETANOL DENGAN MENGGUNAKAN BAHAN PENGENTAL Carboxymethycellulose (CMC) Almira Nugroho; Fajar Restuhadi; Evy Rossi
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 3, No 1 (2016): Wisuda Februari 2016
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The purpose of this study is to obtain a concentration of carboxymethylcellulose (CMC) as a thickener and the appropriate concentration of ethanol in the gel formulation of ethanol as a fuel. This study was conducted experimentally by using completely randomized design (CRD) factorial. The first factor is the concentration of ethanol (70, 80 and 90%) and the second factor is the concentration of CMC (1,2, 1,5 and  1,8 grams). Results of analysis of variance showed interactions addition of ethanol concentration and concentration CMC significantly affect ethanol combustion residues gel. The addition of different concentrations of ethanol significant effect on the calorific value. The addition of different concentrations of CMC significant effect on viscosity. The heat is transferred to boil ethanol gel 100 ml of water is as much as 14,10 grams. At the beginning of the combustion flame color blue, then turn blue yellow, then yellow bluish color fire to be extinguished. The best formulations according to the characteristics of ethanol semi-solid gel that treatment E3C3 having a viscosity of 17434 cP, combustion residues 29,44%, calorific value of 11.751 J /gr.   Keywords: ethanol, CMC, thickener, ethanol gel.
Kajian Penggunaan Tween80™ Pada Pelbagai Konsentrasi Nira Nipah Kental Dalam Proses Fermentasi Bioetanol Rezita Azizah; Fajar Restuhadi; Evy Rossi
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 1, No 1 (2014): Wisuda Februari Tahun 2014
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The aimed 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 T1N3 (Tween80 0,2% and N 30%) which produced ethanol 16,20%. Keywords: Nypa sap, Tween80, Bioethanol, Very High Gravity Fermentation
¬¬¬VIABILITAS BAKTERI ASAM LAKTAT (BAL) YANG DIISOLASI DARI KULIT ARI KACANG KEDELAI TERHADAP GARAM EMPEDU (Oxgall) DAN ASAM KLORIDA (HCl) Febria Martina Sari; Evy Rossi; Raswen Efendi
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 5 (2018): Edisi 2 Juli s/d Desember 2018
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The purpose of this study was to determine the viability of isolatesof Lactic Acid Bacteria (LAB) isolated from ari skin soybean extract against hydrochloric acid (HCl) and bile salts (oxgall). This research was conducted experimentally and the data obtained was tabulated and analyzed descriptively. The treatments in this study were MRS Broth having pH adjusted by additionof chloride acid to 2.5 and 3 incubated at 37°C for 0and 1.5 hours,MRS Broth without addition of bile salt (oxgall) with 0.5% concentration,and MRS Broth medium with the addition of bile salts (oxgall) witha concentration of 0.5% incubated at 37°C for 0 and 5 hours.The results of this study showedthatisolateLactobacillusK.11.3, Lactobacillus K.12.1, Lactobacillus K.22.2 could to survive with viability around 96.40, 96,74 and 96.17% on pH 2,5, while at pH 3 each isolate had 99.44, 99.10, 98.65%viability which was incubated for 1.5 hours.Isolates LactobacillusK.11.3,Lactobacillus K.12.1, Lactobacillus K.22.2 could survive on media containing0.5g of oxgall and had viability of98.31, 98,20, 97.97% incubated for 5 hours. Keywords: viability, lactic acid bacteria, Chloride acid, oxgall.
PEMANFAATAN KARAGENAN DALAM PEMBUATAN SELAI LEMBARAN LABU KUNING (Cucurbita moschata) Utari &#039; Pratiwi; Noviar Harun &#039; Harun; Evy &#039; Rossi
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 3, No 2 (2016): Wisuda Oktober Tahun 2016
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The objective of this research was to find the best concentrate of carrageenan on the chemical characteristics (water, ash, sucrose, and crude fiber content) and the sensory (color, flavor, taste, fineness, plasticity, and hedonic test) of pumpkin sheet jam. The experimental design used in this research was Completely Randomized Design (“CRD”) with four treatments, K1 (the addition of carrageenan 3.5% w/w), K2 (the addition of carrageenan 4.5% w/w), K3 (the addition of carrageenan, 5.5% w/w), and K4 (the addition of carrageenan 6.5% w/w). The result showed that the addition of carrageenan had an effect significant on the water, ash, sucrose, crude fiber content, the organoleptic test of taste, plasticity, and hedonic test. but did not significantly affect the organoleptic parameters of color, aroma, and smoothness. The selected pumpkin sheet jam was K4 which showed the concentrate of water, ash, sucrose, and crude fiber content were 24,25%, 1,13%, 50,60% and 2,08% respectively.   Keywords: Carragenaan, pumpkin, sheet jam.
UJI ANTIBAKTERI EKSTRAK BATANG KECOMBRANG (Nicolaia speciosa Horan) TERHADAP Staphylococcus aureus DAN Escherichia coli Ancela Rabekka Lingga; Usman Pato; Evy Rossi
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 3, No 1 (2016): Wisuda Februari 2016
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The aims of the research were to learn capability antibacterial of kecombrang stem extract againts the growth Staphylococus aureus and Escherichia coli and to determine the Minimum Inhibitory Concentration (MIC) score. This research conducted an experimently by the antibacterial activity of  kecombrang stem extracts by using polar, nonpolar and semipolar solvents against S. aureus and E. coli. The antibacterial activity was tested by using  paper disk  diffusion method and Minimum Inhibitory Concentration (MIC) score by using dilution. The data obtained were tabulated and analysed descriptively. The antibacterial test show that ethyl acetate extract formed clear zone ranged between 1-3,5 mm in diameters, wich was higher than water extract (0,73-3,16 mm) and hexane extract (0,8-1,8 mm) kecombrang stem. Scores MIC show that ethyl acetate extract of kecombrang stem that inhibited the growth of E. coli dan S. aureus at concentration of 20 and 40% and extract water of  kecombrang stem inhibited the growth  of E. coli at concentration 80% and S. aureus at concentration of 40%. Meanwhile hexane extract of kecombrang stem inhibited the growth of E. coli and S. aureus at concentration 100%. Keyword: Antibacterial, Kecombrang stem, E coli, S. aureus,
Co-Authors ', Rahmayuni ', Suntoro Ade Syaputra Adiwirman Adiwirman Adiwirman Adiwirman, Adiwirman Afandi, Riyan Agung Kurniawan 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 Astaria Pehulisa, Astaria Atika Zarefar Ayu Diana Bactiar, Alridho Benhard F Situmorang 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 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 &#039; Heri &#039; Idrus 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 Megawati Saputri Meiyanni Adawiyah Mercia Yolanda Ashari Molerman &#039; Muhammad Akbar Hasibuan Muhammad Luthfi Netti Herawati Netti Herawati Nopiani, Yanti Noven Rae Pangga Noviar Harun Noviar Harun &#039; Harun Nuraisah &#039; R.Agung Surya Prabowo Rahma Dini Rahmatun, Rahmatun Rahmayuni &#039; Rahmayuni &#039; &#039; Rahmayuni Rahmayuni Rahmayuni Rahmayuni, Rahmayuni Ramayuni Ramayuni Rapidos, Rotua Raswen Efendi Rezita Azizah Rianida Yunaira Rici &#039; Mainaki Riftyan, Emma 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 Turnip, Titus T USMAN PATO Utari &#039; Pratiwi Ventina Simanjuntak Widia Fitri Yansyah, Nofendri ' Yelmira Zalfiatri YULIANA SIAHAAN, BUNGA RIA Yusmarini Yusmarini Yusri, Jum’atri Zulfan Saam Zulfidin Zulfidin