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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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PemanfaatanBuah Nanas dan Buah Pisang KepokdalamPembuatanFruit leather Empi Zulvarino; Evy Rossi; Usman Pato
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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Abstract

The purpose of the study was to to get the best combination of pineapple (Ananas comususL. merr) and bananakepok (Musa paradisiaca) in making fruit leather.  The research used a Complete Randomized Design (CRD) with 4 treatments and 4 replications. The treatments were NP1 (Pineapple 20% :kepokbanana 80%), NP2 (Pineapple 30% : kepokbanana 70%), NP3 (Pineapple 40% : kepokbanana 60%), and NP4 (Pineapple 50% : kepokbanana 50%).  The data obtained were analyzed statistically using Anova and DMRT at 5% level.  The results showed that percentage of pineapple and banana significantly affected moisture content, ash content, degree of acidity (pH), crude fiber content, overall descriptive and hedonic sensory assessment. The best treatment of fruit leather from this research was NP1 with moisture content 11.15%, ash 0.71%, degree of acidity (pH) 4.73, and crude fiber 4.66%. The fruit leather of NP1 had brownish yellow in color (3.70), dominated by the banana with slight pineapple aroma (3.80), predominantly sweet with slightly sour taste (3.80), and the slightly chewy texture (2.20) and liked the most by the panelist.Keywords : banana kepok, fruit leather and pineapple. 
VARIASI PENAMBAHAN SUKROSA TERHADAP MUTU COCOGHURT MENGGUNAKAN Enterococcus faecalis UP-11 YANG DIISOLASI DARI TEMPOYAK Ade Syaputra; Usman Pato; Evy Rossi
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 2, No 1 (2015): Wisuda February 2015
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Cocoghurt is one type of functional food derived from fermentation of coconut milk by probiotic bacteria. The aim of the research was to evaluate the effect of sugar on the quality of cocoghurt. A  Completely  Randomized Design  (CRD)  was  used  in  the  research  with  four  treatments  and  four replications. Treatment consisted of SK1 (0%) sucrose (w/v ), SK2 (6%) sucrose (w/v), SK3 (12%) sucrose (w/v),  SK4 (18%) sucrose (w/v). Data obtained were treated by the Analysis of Variance followed by Duncan’s New Multiple Range Test (DNMRT) at the level of 5%. The results show that the addition of various sucrose significantly effected the degree of acidity (pH), total solid, fat content, but had no significant effect on the total lactid acid, total lactic acid bacteria, protein and ash contents. Addition of sucrose did not influence the major quality parameter of cocoghurt (total lactic acid bacteria).     Keywords: Sucrose, Cocoghurt, Enterococcus faecalis, Tempoyak
ANALISIS PEMETAAN KESUKAAN KONSUMEN (CONSUMER’S PREFERENCE MAPPING) TERHADAP ATRIBUT KERIPIK PISANG DI KALANGAN MAHASISWA FAKULTAS PERTANIAN UNIVERSITAS RIAU Dodi Saputra; Fajar Restuhadi; Evy Rossi Evy Rossi
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 5 (2018): Edisi 1 Januari s/d Juni 2018
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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The purpose of this research was to evaluate know the position of the best banana chips products and attributes of various kinds of banana chips. This objective of this study was  to determine the level of consumer preference to a product that was banana chips. At this time which was still the lack of efforts of producers in developing their products.  This research were carried out experiments using seven producs (brand of banana chip), which consists of KP1: Wahana, KP2: Alfamart, KP3: Mekar Jaya, KP4: Sumber Hidup,  KP5: Winda, KP6: Elsa Snack, and KP7: Yadi Bersaudara.  Data were analyzed statistically by using a Preference Test Mapping with assistance XL STAT software version 2014. Test hedonic and descriptive test analyzed were using Principal Component Analysis(PCA). Agglomerative hierarchical clustering (AHC) was used to see all grades of banana chips. Based on the descriptive analysis using PCA and hedonic analysis using the AHC showed that banana chips KP7 and analysis of the main components of the descriptive (PCA) test were then analyzed by using the preference mapping technique, with the sensory attributes used in banana chips products are banana flavor, saltiness, sweet taste, burnt, savory, crunchy, yellow, brownish yellow, banana scent, vacancy rate, texture crispness. The most preferred product in the study were Winda banana chips, Elsa Snack, and Yadi Bersaudara most favored by panelists. Keywords:Banana chips, consumer preferences, PCA, AHC.
PEMANFAATAN TEPUNG BIJI CEMPEDAK(Arthocarpus champeden Sperg.,) SEBAGAI SUBSTITUSI DALAM PEMBUATAN KUKIS Saparun Saparun; Faizah Hamzah; Evy Rossi
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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This research was conducted to get the best rate and the best quality in the manufacture of a cookies, cempedak seed flour andwheat flour. This study was conducted experimentally using a Completely Randomized Design (CRD) with five treatments and four replications thus obtained twenty experimental units. The treatment in this study was CT0 = cempedak seed flour : wheat flour = 90:10,CT1 = cempedak seed flour : wheat flour = 80:15, CT2 = cempedak seed flour : wheat flour = 80:20, CT3 =cempedak seed flour : wheat flour = 75:15 and CT4= cempedak seed flour : wheat flour = 70:30.Chemical analysis undertaken is the moisture content, ash content, fat content and protein content.Data were Analyzed statistically using Analysis of Variance (ANOVA).If F count is greater than or equal to F table, then do a further test with Duncan's New Multiple Range Test (DNMRT) at5% level.Based on the chemical analysis cookiesCT1 best treatment is treatment with water content of 4.39%, ash content 1.31%, fat content 10,97% and protein content 10.12% that has met the cookiesquality standard (SNI 01-2973-1992). Keyword:cookies, cempedak seed flour, wheat flour
VARIASIPENAMBAHANEKSTRAK JAHE MERAH (Zingiber officinale var.Rubrum) TERHADAP MUTU DAN ANTIOKSIDAN BUBUK INSTAN AKAR ALANG-ALANG Samuel '; Usman Pato; Evy Rossi
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 2, No 2 (2015): Wisuda Oktober 2015
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The research purposes was to evaluate of the quality and antioxidant of the instant powder of coarse grass root with the addition of red ginger extracts. The method used in this research was a Complete Random Design with 4 treatments and 4 replications. The treatments were P1 (90% coarse grass root extracts : 10% ginger extracts), P2 (80% coarse grass root extracts : 20% ginger extracts), P3 (70% coarse grass root extracts : 30% ginger extracts), P4 (60% coarse grass root extracts : 40% ginger extracts). The results show that the addition of various ginger extracts significantly influenced the total sugar content, antioxidant, descriptive value of aroma and taste of instant powder, but did not affect the moisture and ash contents, color, and texture of instant powder. The best treatment was P4 (60% coarse grass root extracts : 40%  ginger extracts) with total sugar content of 57.75%, ash content 1.48%, moisture content 1.75%, hedonic organoleptic of color 3.63, flavor 3.83, taste 3.77, texture 3.57, as well as descriptive organoleptic of color 3.27, flavor 3.97, taste 4.27, texture 3.30 and over all acceptance test 3.80.   Keyword: instant powder, quality, red ginger extracts, coarse grass root.
PENGARUH PENAMBAHAN BUNGA KECOMBRANG TERHADAP DAYA TERIMA DAN KANDUNGAN GIZI KERUPUK Molerman '; Noviar Harun; Evy Rossi
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 1, No 2 (2014): Wisuda Oktober 2014
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The objective of this study was to obtainthebestpercentage of torch gingerflowerforuse inmaking ofcrackers. This research wascarried outexperimentally usingcompletely randomized design(CRD) withfivetreatments, namely: K1(torch gingerflower0%); K2(torch gingerflower10%); K3(torch gingerflower15%); K4(torch gingerflower20%) andK5(torch gingerflower25%). The results showedthat thetreatmentlevel oftorch gingerflowerusein the making ofcrackerssignificant effecton ash, protein, calciumlevels of itandinflating power of crackersas well asorganolepticassessment, namely thecolor, aroma, flavorandcrispness, butnot significanteffecton thewater contentandthe overallassessment of crackers. Thetreatment ofK5(torch gingerflower25%) resulted ina bettercrackerswithash content5.06%, protein1.38% 29.31mg/100gcalcium, inflating power of crackers 54.67%, slightlybrowncolor, lessdistinctivetorch gingerflower aroma, typical flavor of torch gingerflower andlesscrisp, and the overallassessmentof thiscrackerwaspreferredby thepanelists.   Keyword: crackers, torch ginger flower
ANALISIS PEMETAAN KESUKAAN KONSUMEN PADA PRODUK KERIPIK UBI KAYU ORIGINAL DI KALANGAN MAHASISWA FAKULTAS PERTANIAN UNIVERSITAS RIAU Rici ' Mainaki; Fajar ' Restuhadi; Evy ' Rossi
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 3, No 2 (2016): Wisuda Oktober Tahun 2016
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The purpose of this research was to determine the position of a product and attribute of cassava chips in the market, such as cassava chips Ojo Lali, Dolphins, Grace, Leni Snacks, Qtela, Kingkong, and Primadona. It aims to determine the level of consumer preference towards a product. Besides there was still a lack of effort in developing the product by the manufacturer at this time. This research was conducted by using internal and external preference mapping among seven different brand of cassava chips products. Sensory analysis used was hedonic test and descriptive test involving Riau University students as respondents. The results of hedonic test were  analyzed using Agglomerative Hierarchical Clustering (AHC) and the results of the  descriptive test  were analyzed using  Principal Component Analysis (PCA). The sensory attributes used on the product chips were color, greasy, sweetness, bitter, salty, crunchy, brittle, thickness, taste cassava,and rancidity.  The conclusion of this results was product Qtela chips and  Leni Snacks.   keyword: Original cassava chips, preference mapping
PENAMBAHAN INULIN UMBI DAHLIA PADA PEMBUATAN ES KRIM Dewi Pratiwi; Raswen Efendi; Evy Rossi
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 5 (2018): Edisi 2 Juli s/d Desember 2018
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The objective of this research was to determine the effect of addition of dahlia tuber inulin on the physical, chemical, and sensory properties of ice cream. This study used a completely randomized design (CRD) with six treatments and three replications. The treatment in this study was the level of addition of inulin in ice cream. The levels of addition of inulin were E0 (without the addition of inulin dahlia tuber), E1 (addition of 1% inulin dahlia tuber), E2 (addition of 2% inulin dahlia tuber), E3 (addition of 3% inulin dahlia tuber), E4 (addition of 4% inulin dahlia tuber) and E5 (addition of 5% inulin dahlia tuber). The data obtained were analyzed statistically using analysis of variance (ANOVA). If F count is greater than or equal to F table then proceed with the DNMRT test at level 5%. The results of this study showed that the level of addition of dahlia tuber inulin in ice cream production had a significant effect (P<0.05) on overrun, melting time, crude fiber, and fat content.  This treatment also gave significantly different results (P<0.05) on a descriptive assessment of color, flavor, taste, and texture, as well as a hedonic assessment of the overall acceptance of ice cream. The best treatment for ice cream from this study was E4 with overrun 15.40%, melting time 11.04 minutes, fiber content 0.70%, fat content 5.72%, light brown color (score 3.47), mildly flavored milk (score 3.37), taste milk (score 3.63), and soft texture (score 3.63) and the overall assessment of ice cream favored by panelists (score 3.65).Keywords:inulin, dahlia tuber inulin, and ice cream.
PENAMBAHAN EKSTRAK JAHE MERAH DALAM PEMBUATAN MINUMAN BUBUK INSTAN BUAH BELIMBING Anggita Yuni; Raswen Efendi; Evy Rossi
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 4, No 1 (2017): Wisuda Februari Tahun 2017
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The purpose of the study was to identify the quality and the best formulation of instan starfruit powder with variation red ginger extract addition. The experiment research used a Completely Randomized Design (CRD), which consists of five treatments and three replications. The treatments were P1 (90 ml starfruit extract: 10 ml red ginger extract), P2 (80 ml starfruit extract: 20ml red ginger extract), P3 (70 ml starfruit extract: 30 ml red ginger extract), P4 (60 ml starfruit extract: 40 ml red ginger extract), and P5 (50 ml starfruit extract: 50 ml red ginger extract). Data were obtain using ANOVA and DNMRT at 5%. The result of this research showed that treatments given significant affect on total, sugar content, antioxidant content and organoleptic descriptive test on flavor and taste, but not significant  on water content, ash content and organoleptic descriptive test on. Colour and texture and also organoleptic hdonic text on colour, flavour, taste, texture and overall assesment. The best treatment were P1 (90 % starfruit extract : 10 % red ginger extract) with water content of 1,60 %, ash content 1,45 %, total sugar content 83,32 %, antioxydant content of 76,81 % µg/ml, with yellow brownish, rather flavoeful red ginger and starfruit, rather taste red ginger and starfruit, rather texture soft and panelist prefered the instant powder starfruit.Keywords: Instant powder, starfruit, red ginger
VIABILITAS BAKTERI ASAM LAKTAT YANG DIISOLASIDARIAMPAS SUSU KEDELAI TERHADAP ASAM KLORIDA DAN GARAM EMPEDU Zulfidin Zulfidin; Evy Rossi; Akhyar Ali
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 5 (2018): Edisi 1 Januari s/d Juni 2018
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Lactic acid bacteria have characteristics that cause these bacteria as probiotics. Some characteristics of probiotics are not only able to survive in the gastrointestinal tract and also have the ability to reproduce in the digestive tract, but these bacteria can survive and are able to live on acidic conditions of chloride with low pH and bile salts. The purpose of this study was to obtain resistance or viability of lactic acid bacteria isolated from okara at pH 2.5 and 3 for 90 min and 0.5% concentration of bile salt (oxgall). This study used isolates A.23.4, A.23.2, and A.22.4 isolated from okara taken from soybean milk making industrial home. The isolate viability data was tabulated and analyzed descriptively. The results showed that isolates A.23.4, A.23.2 and 22.4 survived and were able to grow well at pH 2.5 and had survival 99.786, 99,773, and 99.899% respectively, while at pH 3 viability were 99.887, 99.824, and 99.836% for 1.5 hours incubation. Isolates A.23.4, 23.2, and 22.4 were able to survive and grow well in MRS Broth medium plus oxgall 0.5% during incubation for 5 hours and viability of 99.759, 99.657, and 99.619% respectively.  From this study, it can be concluded that the three isolates of LAB had potential as probiotics candidates, because they have relatively high viability (> 90%) on low pH and bile salt.Keywords:  lactic acid bacteria, probiotic, viability, chloride acid, oxgall, isolate
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