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All Journal Jurnal Teknologi Industri Pertanian Jurnal Pengolahan Hasil Perikanan Indonesia Agrointek Jurnal Online Mahasiswa (JOM) Bidang Pertanian Jurnal Teknologi Pertanian agriTECH JURNAL PENGABDIAN KEPADA MASYARAKAT Jurnal Litbang Industri Warta IHP (Warta Industri Hasil Pertanian) Jurnal Sains dan Teknologi Pangan Industria: Jurnal Teknologi dan Manajemen Agroindustri Emerging Science Journal Jurnal Pengabdian Pada Masyarakat MATAPPA: Jurnal Pengabdian Kepada Masyarakat Jurnal Teknologi & Industri Hasil Pertanian Jurnal Aplikasi Teknologi Pangan Jurnal Teknologi Pertanian AGRITEKNO, Jurnal Teknologi Pertanian TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Budimas : Jurnal Pengabdian Masyarakat Unri Conference Series: Community Engagement Sagu Jurnal Litbang Industri Journal of Applied Agricultural Science and Technology JURNAL AGROINDUSTRI HALAL Teknologi dan Industri Pertanian Indonesia
Dewi Fortuna Ayu
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PENAMBAHAN MINYAK ATSIRI RIMPANG BANGLE (ZINGIBER PURPUREUM ROXB.)SEBAGAI ANTIBAKTERI TERHADAP KARAKTERISTIK SENSORI SABUN CAIR Wulandari, Dewi; Ali, Akhyar; Ayu, Dewi Fortuna
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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Abstract

The purpose of this study was to determine the quality of sensory and antibacterial activity of liquid soap with the addition of essential oil bangle rhizome. This study used a Complete Randomized Design with five treatments and three replications. The treatments were addition of essential oils in consecutive S0 (0 ml), S1 (0,62 ml), S2 (1,24 ml), S3 (1,86 ml), and S4 (2,5 ml). The data obtained were analyzed statistically using Analysis of Variance dan Duncan’s New Multiple Range Test at 5%. The research showed that addition of  bangle rhizome essential oils significantly effected on antibacterial test, descriptive test and hedonic test. The best treatment of liquid soap in this research was S4 (addition bangle essential oil 2,5 ml) which had antibacterial activity against S. aureus of 3,50 mm dan E. coli of 2,67 mm.The result of descriptive test on liquid soap showed that soap had very bangle scents and hedonic test on liquid soap scents was not favored by the panelists. Keywords:Bangle (Zingibeer purpureum Roxb.), essential oil, liquid soap,antibacterial
PENGARUH KOMBINASI CMC DAN GUM ARAB TERHADAP MUTU SENSORI VELVA UBI JALAR UNGU Lestari, Sri Dewi; Ayu, Dewi Fortuna; Rahmayuni, Rahmayuni
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 study was to determine the effect of combination of CMC and arabic gum on the sensory quality of purple sweet potato velva. This research used a Completely Randomized Design experiment with five treatments and   three replications. The parameters were S1 (CMC andarabic gum = 1 : 0),                 S2 (CMC andarabic gum = 2 : 1), S3 (CMC andarabic gum = 1 : 1),                  S4 (CMC andarabic gum = 1 : 2), and S5 (CMC andarabic gum = 0 : 2).  The data obtained were analyzed statistically using Analysis of Variance (ANOVA) and followed by Duncan’s New Multiple Range Test (DNMRT) test at 5% levels.  The research observed were sensory value on descriptive and hedonic test.  The result of analysis of variance showed that the combination of CMC and arabic gum has significantly value on descriptive and hedonic test such as texture, but did not significantly affectedsensory value descriptive and hedonic colour, flavour,and taste. The best treatment of purple sweet potato velva from this research wasS4 which had descriptive test assessment showed that the velva had purple color (4.26), purple sweet potato flavour (4.23), sweet taste (4.09), and soft texture (4.71).  Overall assessment of hedonic test on purple sweet potato velva was preferred by the panellists. Keywords: Arabic gum, CMC, purple sweet potato, and velva. 
KARAKTERISTIK MUTU DAN SENSORI VELVA LABU KUNING DENGAN PENAMBAHAN TERUNG BELANDA Ayu, Dewi Fortuna; Johan, Vonny Setiaries; Wulandari, Friska Fris
Jurnal Sains dan Teknologi Pangan 2017: PROSIDING SEMINAR NASIONAL FKPT-TPI 2017
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

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Abstract

Velva merupakan frozen dessert yang berasal dari buah-buahan dengan kandungan serat tinggi. Pencampuran labu kuning dan terung belandadiharapkan mampu menghasilkan velva dengan mutu dan karakteristik sensori yang baik. Penelitian ini bertujuan untuk menentukan ratio optimal antara labu kuning dan terung belanda dalam pembuatan velva. Penelitian menggunakanRancangan AcakLengkap dengan lima perlakuan dan tiga ulangan. Rasio labu kuning dan terung belanda antara lain 100%: 0%, 90%: 10%, 80%: 20%, 70%: 30%, dan 60%: 40%. Data dianalisis secara statistik menggunakan Analysis of Variance (ANOVA) dan diikuti Duncan’s New Multiple Range Test pada tingkat 5%. Hasil ANOVA menunjukkan bahwa rasio labu kuning dan terung belanda secara signifikan mempengarui kadar serat kasar,overrun, waktu leleh, dan derajat keasaman, begitu juga pengujian deskriptif dan hedonik seperti warna, aroma, tekstur, dan rasa. Perlakuan terbaik adalah rasio labu kuning dan terung belanda 80%:20% yang memilikikadar serat kasar 2.79%,overrun 24.29%, waktu leleh 19.22 menit,dan tingkat keasaman 4.47. Hasil uji deskriptif velva terbaik berwarna kuning kemerahan, sedikit beraroma labu kuning dan terung belanda, dan berasa labu kuning dan terung belandadengan tekstur yang lembut. Hasil uji hedonik velva disukai oleh panelis. Kata kunci: Velva, labu kuning, terung belanda, mutu, sensori. 
KARAKTERISTIK MUTU DODOL KETAN DENGAN PENAMBAHAN PISANG AMBON DAN JAMBU BIJI Manogar, Borsak; Pato, Usman; Ayu, Dewi Fortuna
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 study was to determine and obtain the optimal ratio of glutinous rice flour, ambon banana, and guava for making glutinous dodol.  The reseach used a Completely Randomized Design (CRD) experiment with 5 treatments and 3 replications.  The treatments were the ratio of glutinous rice flour, ambon banana, and guava porridge (100% : 0% : 0%, 40% : 54% : 6%, 40% : 48% : 12%, 40% : 42% : 18%, and 40% : 36% : 24%).  Data were statistically analyzed using Analysis of Variance (ANOVA) and followed by Duncan’s New Multiple Range Test (DNMRT) test at 5% level.  Results of the study show that the ratio of glutinous rice flour, ambon banana, and guava porridge significantly affected the moisture, fat, protein, sucrose, and crude fiber contents, with hedonic and descriptive sensory test, such as color, aroma, texture, and taste.  The best treatment was the ratio of glutinous rice flour, ambon banana, and guava porridge (40% : 48% : 12%) which had moisture, fat, protein, sucroce, and crude fiber of 16,39%, 3,03%, 2,40%, 47,71%, and 7,05% respectively.  The result of the descriptive test of the glutinous dodol from the best treatment was a brownish, a scented of banana, chewy texture, and feels of banana, while hedonic test was preferred by panelist. Keywords: Glutinous dodol, glutinous rice flour, ambon banana, guava
PEMANFAATAN TONGKOL JAGUNG DAN CANGKANG BIJI KARET PADA PEMBUATAN BRIKET Pakpahan, Hendra Swandi; Hamzah, Farida Hanum; Ayu, Dewi Fortuna
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 6 (2019): Edisi 1 Januari s/d Juni 2019
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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This study aims to get the best ratio between corncobs and rubber seed shells in making of charcoal briquettes. The study was carried out experimentally using a completely randomized design method which consisting of 5 treatments and 3 replications to obtain 15 experimental units. The treatments in the study were ratio of corncob charcoal and rubber seed shell charcoal as follows: P1 (90:10), P2 (80: 20), P3 (70 : 30), P4 (60: 40), and P5 (50: 50). The parameters observed in this study were water content, ash content, volatile matter content, bound carbon content, density, and calorific value. The results of variance showed that the percentage of corncobs and rubber seed shells gave a significant effect on water content, volatile matter content, and bound carbon content. Based on the results of the analysis, the best treatment in this study was P5 (50: 50), with 7.12% water content, 3.11% ash content, 17.25% evaporating content, 72.51% bound carbon content, and 0.42 g/cm3 density. Keywords: corncobs, rubber seed shells, briquettes
PENAMBAHANMINYAK ATSIRI RIMPANG JERINGAU (Acorus calamus L.) SEBAGAI ANTIBAKTERI TERHADAP KARAKTERISTIK SENSORI SABUN TRANSPARAN Nadi1, Bambang Sisto; Ayu, Dewi Fortuna; Ali, Akhyar
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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The purpose of this research was to get the sensory characteristicon transparent soap with the addition of essential oil from jeringau rhizome.The research used a Complete Randomized Design with five treatments and three replications. The treatments were addition of essential oils in consecutive S0 (0 ml), S1 (0,05 ml), S2(0,10 ml), S3 (0,15 ml), and S4 (0,20) ml in 100 ml of transparent soap formula. The data were statistically analyzed using Analysis of Variance and Duncanʹs New Multiple Range Test at 5%. The research showed that addition of  jeringau essential oils significantly effected on descriptive test, and hedonic test. Transparent soap elected from this research was treatment S4 (addition essential oils 0,20 ml). The result of descriptive test on transparent soap showed that the soap had jeringau flavor and assessment of hedonic test on transparent soap was favored by the panelists. Keywords:Jeringau, essential oil, transparent soap, antibacterial. 
PENGARUH PENAMBAHAN TERUNG BELANDA DALAM PEMBUATAN VELVA LABU KUNING TERHADAP KARATERISTIK SENSORI Wulandari, Friska Fris; Ayu, Dewi Fortuna; Johan, Vonny S
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 study was determine and obtain the optimal ratio between pumpkin and tamarillo for making velva. The study used a Completely Randomized Design with five treatments and three replications. The ratio of pumpkin and tamarillo 100%:0%, 90%:10%, 80%:20%, 70%:30%, and 60%:40%. Data were analyzed statistically using Analysis of Variance and followed by Duncan’s New Multiple Range Test, test at 5% level. Results of ANOVA showed that the ratio of pumpkin and tamarillo significantly affected on descriptive and hedonic sensory test, such as of color, aroma, texture, and taste. The result of the descriptive test of the velva from the best treatment was a colour of reddish yellow, a bit scented of pumpkin and tamarillo, taste of pumpkin and tamarillo, and mildness texture, while hedonic test on colour, aroma, texture, and taste were liked by panelist.  Keywords: Velva, pumpkin, tamarillo
PENGARUH EKSTRAK BUAH MENGKUDU (Morinda citrifolia L.) TERHADAP BILANGAN PEROKSIDA DAN KARAKTERISTIK SENSORI MINYAK BIJI KARET (Rubber Seed Oil) Renadi, Raiyan; Ayu, Dewi Fortuna; Zalfiatri, Yelmira
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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Rubber seed oil are not currently used optimally, due to the high content of cyanide and free fatty acid. Cyanide can be derived by soaking process, and free fatty acid can be decreased by addition of noni extract.This research aims to study the effect of noni extracton the peroxide value and sensory characteristic of rubber seed oil. Research method used Completely Randomized Design which consists of 4 treatments and each treatment was repeated 4 times. Treatments of noni extract addition were 40%, 45%, 50%, and 55% of the total weight material. Data were statistically analyzed by using Analysis of Variance and continued with Duncan New Multiple Range Test at 5% level.  Results of the analysis showed that the addition of  noni extract was significantly effected on peroxide value, but not significantly effected on smell and colour of rubber seed oil. Based on this research, the best treatment was 45% noni extract addition which had average content of peroxide value 0,27meq/kg. Sensory assessment of rubber seed oil by panelist showed that the oil had a rancid smell and golden yellow colour. Keywords:Rubber seed oil, cyanide, free fatty acid, noni extract.
AKTIVITAS ANTIBAKTERI SABUN CAIR MINYAK ATSIRI DAUN Eucalyptus pellita Anwar, Mustadi; Hamzah, Farida Hanum; Ayu, Dewi Fortuna
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 7 (2020): Edisi 2 Juli s/d Desember 2020
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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Eucalyptus pellita leaf essential oil has antibacterial activity so it can be used as an additive to liquid soap.  This study aimed to determine the inhibitory power of Staphylococcus aureus and Escherichia coli in liquid soap of E. pellita leaf essential oil.  This research used a Complete Randomized Design with five treatments and three replications.  The treatments were addition of essential oils in consecutive P1(1,15 ml), P2 (1,19 ml), P3 (1,22 ml), P4 (1,30 ml), and P5 (1,35 ml).  The data obtained were statistically analyzed using Analysis of Variance (ANOVA) and Duncan’s New Multiple Range Test at 5%.  The results showed that addition of E. pellita essential oils significantly affected the density, viscosity, free alkali, degree of acidity (pH), antibacterial test, and flavor of the liquid soap.  The best treatment of liquid soap in this research was P5 (addition Eucalyptus pellita essential oil 1,35 ml) which had density 1.07 g/ml g/ml, viscosity 195.87 Cp, free alkali 0.20%, pH 9.80.  Antibacterial activity against S. aureus of 15.65 mm and E. coli of 12.91mm.The result of descriptive test of liquid soap showed that the soap has the aroma of E.  pellita and the hedonic test for aroma was favored by the panelists.Keywords: Eucalyptus pellita, essential oil, liquid soap, antibacterial.
KARAKTERISTIK DAN AKTIVITAS ANTIBAKTERI MINYAK ATSIRI RIMPANG JERINGAU (Acoruscalamus L.)TERHADAP Staphylococcus aureus DAN Escherichia coli PADA SABUN TRANSPARAN Dewi Fortuna Ayu, Bambang Sisto Nadi, dan Akhyar Ali
Jurnal Teknologi Industri Pertanian Vol. 28 No. 2 (2018): Jurnal Teknologi Industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

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Abstract

Jeringau (Acoruscalamus L.) rhizomes essential oil has an antibacterial activity so that it can be used as additives in transparent soap.The purpose of this research was to study the effect of jeringau rhizome essential oil as an antibacterial of Staphylococcus aureus and Escherichia coli on quality of transparent soap. Jeringau rhizome was extracted by steam and water distillation method to obtain the essential oil, then the essential oil was added to the formula of transparent soap according to the treatments. The treatments were addition of jeringau rhizome essential oils, such as S0 (0 mL) as control; S1 (0.05 mL); S2 (0.10 mL); S3 (0.15 mL); and S4 (0.20 mL) in 100 mL of transparent soap formula. Data were statistically analyzed using analysis of variance and Duncanʹs New Multiple Range Test at 5%. Research result showed that addition of jeringau essential oils significantly affected antibacterial activity against S. aureus and E. coli, water content, total fatty acid, free fatty acid, and degree of acidity (pH). The highest quality of transparent soap in this research was S4 (0.20 mL addition of jeringau rhizome essential oils). The transparent soap from this treatment hadan antibacterial activity which showed11.67 and 15.46 mm on inhibitory zone against S. aureus and E. coli,12.37% water content, 34.42% total fatty acid, 1.76% free fatty acid, 9.93 degree of acidity, and 0.05 value of iritation test (almost invisible).Keywords: Essential oil, jeringau(Acoruscalamus L.), transparent soap, antibacterial
Co-Authors A.A. Ketut Agung Cahyawan W ABDUL RAUF Adeline Palma Sari Aditya Aditya ADITYA ADITYA Agung Kurniawan Agustina, Hylda Putri Ahkyar Ali Ahmad Ibrahim Roni Surya Hasibuan Akhyar Ali Akhyar Ali Akhyar Ali AKHYAR ALI Akhyar Ali2 Allecya Tri Elisabeth Sihombing Andarini Diharmi Angga Pramana Angga Pramana, Angga Angga Zunifer Tumanggor ANISA MUSTIKA Annisa Rahma Anwar, Mustadi Apriadi Kaahoao Apriani, Imelda Nur ARIF BUDIANTO Arya Dika Ashadi, Yahya Riski Atika Zarefar Ayu Diana Azhari, Rizki Azmi Wirzan Bambang Sisto Nadi Bangga Andreas Putra Berutu Candra Efendi Hasibuan Dewi Wulandari Dewi, Yossie Kharisma Diajeng Sriyana Saraswati Diana Sari Sormin Dila Yudasri Edo Saputra Eko Hari Purnomo Erika Meiliana Sari Erpiani Siregar Faizah Hamzah Faizah Hamzah Fajar Restuhadi Farida Hanum Hamzah Firmansyah, M. Hafiddin Geri, Jefrianta Demu Gussamwang, Muhammad GUSTIAWAN, SANDY Hamzah, Farida Hanum Harahap, Hamdan Fauzi Harvey, Edwardo Hary Love Frendra Ramadhan Hasnah, Nur Imelda Yunita Imelda Yunita Irwandi Jaswir Jefrianta Demu Geri Johan, Vonny S Juangga Joseph A. Marpaung JURAINI JURAINI Khairani Syafitri KOHAR, TOHA ABDUL Liana Liana Liana Sari Lutfi Habibah M Fazil Manogar, Borsak Marpaung, Juangga Joseph A. MUSTIKA, ANISA Nadi1, Bambang Sisto Nadya Nofaren Netti Herawati Netti Herawati NETTI HERAWATI Nopiani, Yanti Noviar Harun Noviar Harun Nugroho, Wahyu Satrio Nur Hasnah AR Nuratika, Nuratika Nuri Andarwulan Nurmadhona Nurmadhona Ok Ricky Jumatul Qadri Pakpahan, Hendra Swandi Pika Yulia Putri Praja Prayogo Prawira, Hardy Purwiyatno Hariyadi Putri, Cahya Dwi Putri, Pika Yulia Putri, Pika Yulia Rahmadini Payla Juarsa Rahmayuni Rahmayuni Rahmayuni Rahmayuni Rahmayuni Rahmayuni, Rahmayuni Raiyan Renadi Raswen Efendi Raswen Efendy Renadi, Raiyan Rico Andyka Harahap Riftyan, Emma Rizki Azhari Rossi, Evy Rosy Hutami Royyan Firdaus Rudi Muslim S Siswanto S.Pd. M Kes I Ketut Sudiana . SANDY GUSTIAWAN Sapika, Nadia Septian, Lutfi Dila Dwi Shanti Fitriani Siswanto Siti Nurhajijah SITI SANTUN MULIA Sitohang, Jeplin Sitompul, Fitra Fatthoni Situmorang, Budi Lambok Sri Dewi Lestari, Sri Dewi Steward, Deddy Susanti, Dewi Susi Syafitri Haryani Syafitri, Khairani Syafitri, Khairani Syahrul Syahrul Syahrul Syahrul Syahrul Syahrul Tari Zulfalina Tiara Septiani Lumban Gaol TOHA ABDUL KOHAR Ultri, Ultri USMAN PATO Va, Hanny Sc Ventina Simanjuntak Vonny Setiaries Johan Wardana, Nico Wasisso Tunggul Pawenang Widuri, Thrisna Arsy Winda Kusuma Dewi Wirzan, Azmi Wirzan, Azmi Wulandari, Friska Fris Wulandari, Friska Fris Yelmira Zalfiatri Yusmarini Yusmarini Yusni Maulida Yusri, Jum’atri