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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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Author-ID : 237307

Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Medicine & Pharmacology Social Sciences Other

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PEMANFAATAN TEPUNG BIJI NANGKA DAN TEPUNG AMPAS TAHU DALAM PEMBUATAN MI BASAH SANDY GUSTIAWAN; NETTI HERAWATI; DEWI FORTUNA AYU
Jurnal Sagu Vol 17, No 1 (2018)
Publisher : Universitas Riau

This study aimed to get the best formulation and treatment of wet noodles from wheat flour with addition ofa combination of jackfruit seed and okara flour. The research was conducted with an experiment methodusing a completely randomized design with five treatments and three replications. Study on the treatment i.e.M1 (80% wheat flour : 20% jackfruit seed : 0% okara flour), M2 (80% wheat flour : 15% jackfruit seed : 5%okara flour), M3 (80% wheat flour :10% jackfruit seed : 10% okara flour), M4 (80% wheat flour : 5% jackfruitseed : 15% okara flour), and M5 (80% wheat flour : 0% jackfruit seed : 20% okara flour). Data werestatistically analized using Analysis of Variance and continued with Duncan’s New Multiple Range Test atlevel 5%. Results of the analysis showed that ratio of wheat flour with the addition of a combination ofjackfruit seed flour and okara flour significantly affected on ash content, crude fiber content, fat content,protein content, and carbohydrate content as well as descriptive and hedonic sensory test of the wet noodles.Based on this research, the best treatment was ratio of wheat flour, jackfruit seed, and okara flour80%:10%:10% which had moisture content 32.61%, ash content 0.67%, crude fiber content 5.30%, fatcontent 2.47%, protein content 3.94%, and carbohydrate content 60.29%. Characteristics of best treatmentof wet noodles based on descriptive test was less yelow, rather flavorful jackfruit seed, rather flavorful beany,and chewy texture.

EVALUASI MUTU SOSIS ANALOG JANTUNG PISANG DAN TEMPE ANISA MUSTIKA; AKHYAR ALI; DEWI FORTUNA AYU
Jurnal Sagu Vol 17, No 1 (2018)
Publisher : Universitas Riau

The purpose of this study was to obtain the best formulation of analoq sausage made from banana’s blossomand tempeh that meet the standard quality of sausage. The research used Completely Randomized Designwith five treatments and four replications. The treatments were ratio of banana’s blossom and tempeh 50:50,40:60, 30:70, 20:80, and 10:90. Data obtained were analyzed using Analysis of Variance and followed byDuncan’s New Multiple Range Test at 5% level. The results showed that ratio of banana’s blossom andtempeh in each treatment significantly affected moisture, protein, fat, and crude fiber contents. The treatmentsalso significantly affected colour and flavor, but didn’t significantly effected texture sausage. The besttreatment was a sausage which made from ratio of banana’s blossom and tempeh 10:90. The sausage hadmoisture content 48.50%, ash content 2.41%, protein content 17.11%, fat content 9.81%, carbohydratecontent 24.90%, and crude fiber content 2.20%. Panelist like the sausage in hedonic test, while in descriptivetest the sausage had yellow colour, tempeh flavor, tempeh taste, and slightly chewy texture.

Substitusi Tepung Terigu dengan Tepung Pati ubi Jalar (Ipomoea batatas L.) pada Pembuatan Mi kering Akhyar Ali; Dewi Fortuna Ayu
Jurnal Sagu Vol 8, No 01 (2009)
Publisher : Universitas Riau

The objective of this research was to find the optimum substitution of wheat flour with sweet potato starch flour (Ipomoea batatas L.) in making noodle. The research was arranged in Completely Randomized Design with three replications. The treatments were PO (100% wheat flour); P1 (10% sweet potato starch flour and 90% wheat flour); P2 (20% sweet potato starch flour and 80% wheat flour); P3 (30% sweet potato starch flour and 70% wheat flour); and P4 (40% sweet potato starch flour and 60% wheat flour). The result indicated that treatments did not significantly influence water content, ash content, proteinscontent, starch content, and elasticity but significantly influenced flavor and taste of fried noodle. All the treatments met the SII for dried noodle (SII 0178-90). The best treatment was P2 (20% sweet potato starch flour and 80% wheat flour) for all parameters.

UKURAN PARTIKEL DAN WAKTU KONTAK KARBON AKTIF DARI KULIT SINGKONG TERHADAP MUTU MINYAK JELANTAH Angga Zunifer Tumanggor; Dewi Fortuna Ayu
Jurnal Sagu Vol 19, No 2 (2020)
Publisher : Universitas Riau

Tujuan dari penelitian ini adalah untuk mengetahui pengaruh ukuran partikel dan waktu kontak karbon aktif dari kulit singkong terhadap kualitas dan karakteristik sensori minyak goreng bekas. Penelitian ini dilakukan dengan metode eksperimental menggunakan Rancangan Acak Lengkap (RAL) dengan tiga kali ulangan. Faktor perlakuan pertama adalah ukuran partikel karbon aktif seperti A1 (60 mesh), dan A2 (100 mesh). Faktor kedua adalah waktu kontak karbon aktif seperti B1 (2 jam), B2 (4 jam), dan B3 (6 jam). Data yang diperoleh dianalisis secara statistik menggunakan Analisis Varian dan dilanjutkan dengan Uji DMRT pada tingkat 5%. Hasil penelitian menunjukkan bahwa ukuran partikel karbon aktif dari kulit singkong secara signifikan mempengaruhi kadar air, bilangan peroksida, asam lemak bebas, dan uji kejernihan sensori. Waktu kontak karbon aktif secara signifikan mempengaruhi kadar air, bilangan peroksida, asam lemak bebas, berat jenis, uji sensori warna, dan aroma minyak goreng bekas. Interaksi antara kedua faktor ini secara signifikan mempengaruhi kadar air, bilangan peroksida, asam lemak bebas, berat jenis, dan uji sensori warna dan aroma minyak goreng bekas. Perlakuan terbaik dalam penelitian ini adalah A2B3 (ukuran partikel 100 mesh dengan waktu kontak 6 jam) dengan kadar air 0,19%, bilangan peroksida 0,59 meq/kg, asam lemak bebas 1,64%, dan berat jenis 0,88. Penilaian sensori secara keseluruhan agak tidak disukai oleh panelis dengan deskripsi warna kuning kecokelatan, beraroma agak tengik dan jernih.

LAMA DISTILASI AIR TERHADAP SIFAT FISIKO-KIMIA MINYAK ATSIRI BUNGA KECOMBRANG (Nicolaia speciosa Horan SITI SANTUN MULIA; DEWI FORTUNA AYU; YELMIRA ZALFIATRI
Jurnal Sagu Vol 19, No 1 (2020)
Publisher : Universitas Riau

Bunga kecombrang adalah salah satu tanaman yang memiliki potensi untuk menghasilkan minyak atsiri. Aromabunga kecombrang sering digunakan sebagai penyedap dalam masakan. Penelitian ini bertujuan untukmendapatkan waktu distilasi yang optimal untuk kualitas minyak atsiri bunga kecombrang dengan menggunakanmetode destilasi air. Penelitian ini dilakukan secara eksperimental dengan menggunakan Rancangan AcakLengkap (RAL) yang terdiri dari 4 perlakuan dan setiap perlakuan diulang 4 kali. Perawatan waktu distilasiadalah 3, 4, 5, dan 6 jam. Data dianalisis secara statistik dengan menggunakan analysis of variance (ANOVA)dan dilanjutkan dengan uji Duncan’s New Multiple Range Test (DNMRT) pada taraf 5%. Hasil penelitianmenunjukkan bahwa waktu destilasi secara signifikan mempengaruhi hasil, indeks bias, kelarutan dalam alkohol,angka ester, jumlah asam dan uji sensoris rasa dan warna. Perlakuan terbaik dalam penelitian ini adalah T3 (5jam) dengan hasil 7,04%, indeks bias 1,502, kelarutan dalam alkohol 1:1, angka ester 23,09 mg KOH/g, dan angkaasam 1,67 mg KOH/g. Hasil uji deskriptif minyak bunga kecombrang menunjukkan bahwa minyak itu berwarnakuning, bunga kecombrang beraroma dan penilaian hedonis keseluruhan disukai oleh panelis.

MINUMAN FUNGSIONAL SERBUK INSTAN JAHE (Zingiber officinale R.) DENGAN PENAMBAHAN SARI UMBI BIT (Beta vulgaris L.) SEBAGAI PEWARNA ALAMI ADITYA ADITYA; AKHYAR ALI; DEWI FORTUNA AYU
Jurnal Sagu Vol 17, No 2 (2018)
Publisher : Universitas Riau

Ginger and beet root can be used as ingredients in functional drink. This research aimed to know the bestformulations of ginger and beet root for the quality of functional drink. Research method used CompletelyRandomized Designed which consisted of five treatments and each treatment was repeated four times.Treatments of ginger extract and beet root extract were 100%:0%, 90%: 10%, 80%:20%, 70%:30%, and60%:40%. Data were statistically analyzed by using Analysis of Variance and continued with Duncan’s NewMultiple Range Test at 5% level. Results of analyzed showed that the ratio of ginger and beet root extractsignificantly affected water content, ash content, reducing sugar content, antioxidant activity, color, aroma,and flavour. Based on this research, the best treatment was the powder with ginger and beet root extract70%:30% which had average of water content 2.54%, ash content 1.41%, and reducing sugar content13.36%. Sensory assessment of functional drink by panelist showed that the drink had a red brick color, alittle ginger and beet root scented, and rather smooth.

KAJIAN PEMANFAATAN BIOMASSA LIMBAH INDUSTRI MINYAK PICUNG (Pangium Edule Reinw) UNTUK BIOBRIKET SUMBER ENERGI ALTERNATIF DI DESA PULAU PICUNG, KAMPAR Akhyar Ali; Dewi Fortuna Ayu; Fajar Restuhadi
Jurnal Sagu Vol 11, No 1 (2012)
Publisher : Universitas Riau

Seed of picung (Pangium edule Reinw) contains 70 % kernel (weight) and 40 % husk (weight). Itsnucleus’s seeds contain 21-27 % oils that can be extracted. More than its 70 % component is an oil cake.The huge amount of oil cake can be used as a solid fuel such as Biomass Briket (Baiobriket). Biobriket hasweight 23,046 gram,long 3,469 cm, wide 2,804 cm and high 2,277 cm. Biobriket picung is produced bymanual process inlet dry materials that is pushed and pressed by hydroulic press. The pressing processproduces solid materials that will be piece into specific size. Picung oil cakes have a weakness as a solidfuel. It has no high heating value and its physic characteristic that has low binder. To increasing heatingvalue, glycerol is added. Because glycerol has a heating value equal to 1353 kcal/ kg. Glycerol can beused as an alternative heating resource. Binding problems can be solved by adding tapioca. Optimumadding of tapioca is not more than 5%. The final step of this research is found the comparison of qualitybetween optimal biobriket picung oil cake. This research used central composit design. The first factorwas quantity of glycerol (X1) and the second factor was quantity of tapioca (X2). Picung oil cake usedwas 200 gram. First factor’s range was between 1 – 5,5 % weight of oil seed or at 1,76-9,69 ml (densityglycerol was 1,13 g/ml). The seconds factor range was 1 – 5 % weight of oil cake or at 2-10 gram.Optimation response used was heating value (Y). Analysis with response surface method shows thataddition of glycerol had a positive influence to the heating value of biobriket with desirability 94 %. Theoptimum value for heating calor biobriket was 6243,62 kcal/kg.

QUALITY EVALUATION OF RUBBER (Havea brasiliensis) SEED COOKING OIL Evy Rossi; Dewi Fortuna Ayu; Rudi Muslim
Jurnal Sagu Vol 12, No 1 (2013)
Publisher : Universitas Riau

The purpose of this research was to conduct physical optimation of chemical properties of rubber seed oilthat could be used as edible oil. This research was conducted by using the Complete Random Block Designconsists of 4 treatments with 3 replications. The treatments were duration of smoking, respectively 12, 16, 20and 24 hours. The data obtained then be analyzed statistically by using ANOVA. The Results of study showedthat duration of smoking a real effect (P <0.05) on yield and water content of rubber seed oil yield, whereastreatment did not affect significantly (P> 0.05) on acid, iodine, and peroxide values of oil and oil color.Based on the results it can be concluded that the duration of smoking for12 to 24 hours make the quality ofrubber seed oil was that oil not feasible as the cooking oil.Key Words: rubber seed, cooking oil, chemical properties

PEMANFAATAN BUAH NIPAH DAN UBI JALAR UNGU DALAM PEMBUATAN VELVA JURAINI JURAINI; YUSMARINI YUSMARINI; DEWI FORTUNA AYU
Jurnal Sagu Vol 19, No 1 (2020)
Publisher : Universitas Riau

Velva adalah salah satu jenis makanan beku mirip es krim yang memiliki kandungan lemak rendah dan kandunganserat tinggi. Tujuan dari penelitian ini adalah untuk mendapatkan rasio terbaik dari bubur buah nipah dan buburubi jalar ungu dalam pembuatan velva yang disukai panelis dengan mutu gizi terbaik. Penelitian ini dilakukansecara eksperimen dengan menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari empat perlakuandan empat kali ulangan. Data dianalisis secara statistik dengan analisis of variance (ANOVA). Perlakuan dalampenelitian ini adalah rasio bubur buah nipah dan bubur ubi jalar ungu NU1 (90:10), NU2 (80:20), NU3 (70:30), danNU4 (60:40). Hasil penelitian menunjukkan bahwa rasio bubur buah nipah dan bubur ubi jalar ungu berpengaruhterhadap total padatan, overrun, kadar serat kasar waktu leleh, uji deskriptif warna, aroma, rasa, dan uji sensorisecara hedonik, tetapi berpengaruh tidak nyata terhadap derajat keasaman dan tekstur. Perlakuan terbaik velvaadalah NU3 dengan total padatan 31,67%, overrun 4,23%, kadar serat kasar 1,93%, waktu leleh 7,25 menit,derajat keasaman 5,07, dan penilaian sensori warna dengan skor 3,87 (ungu), aroma dengan skor 3,20 (beraromabuah nipah dan ubi jalar ungu), rasa dengan skor 3,45 (berasa ubi jalar ungu), tekstur dengan skor 4,12 (lembut),serta penilaian keseluruhan dengan skor 3,95 (suka).

POTENSI PROBIOTIK UNTUK MENCEGAH PENULARAN COVID-19 MELALUI PENINGKATAN KEKEBALAN TUBUH MANUSIA Emma Riftyan; Usman Pato; Dewi Fortuna Ayu; Evy Rossi
Jurnal Sagu Vol 20, No 1 (2021)
Publisher : Universitas Riau

Pandemi COVID-19 yang awalnya bermula di Wuhan Cina begitu cepat menyebar ke lebih dari 206 negara termasuk Indonesia. Penggunaan vaksin merupakan suatu tindakan preventif yang cukup efektif dalam pencegahan penularan COVID-19. COVID-19 disebabkan oleh SARS-CoV-2 yang merupakan hasil mutasi dari SARS-CoV yang memiliki sifat virulensi yang lebih tinggi dan menyebar lebih cepat. Terhitung pada tanggal 7 April 2020, jumlah orang yang terinfeksi telah mencapai lebih 1.352.045 orang di antaranya 76.328 orang meninggal dunia. Walaupun belum ada obat khusus untuk mengobati COVID-19, namun pemberian obat misalnya remdesivir, fapilavir dan chloroquin fosfat dapat menyembuhkan 293.665 orang pasien. Selain tindakan terapi, tindakan preventif seperti peningkatan kekebalan tubuh merupakan langkah yang penting untuk mencegah penularan berbagai jenis penyakit. Hasil penelitian menunjukkan bahwa probiotik dapat meningkatkan kekebalan tubuh melalui crosstalk antara probiotik dan mukosa usus. Interaksi antara probiotik dan mukosa usus dapat meningkatkan pembentukan limfosit yaitu sel B dan sel T, interleukin utamanya IL-10 dan IL-1β, imunoglobulin terutama IgA, sel NK dan sel Th-17. Pembentukan komponen ini secara langsung akan meningkatkan sistem kekebalan tubuh terhadap penularan berbagai penyakit termasuk COVID-19.

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

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