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All Journal Jurnal Teknologi Industri Pertanian Jurnal Pengolahan Hasil Perikanan Indonesia Journal of Food and Pharmaceutical Science Agrointek Jurnal Online Mahasiswa (JOM) Bidang Pertanian Jurnal Teknologi Pertanian agriTECH Jurnal Agroindustri 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 Abdimas Talenta : Jurnal Pengabdian Kepada 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 Jurnal Hilirisasi IPTEKS (JHI) Budimas : Jurnal Pengabdian Masyarakat Unri Conference Series: Community Engagement Sagu Jurnal Litbang Industri Journal of Applied Agricultural Science and Technology Teknologi dan Industri Pertanian Indonesia AGRONES: JOURNAL OF AGRICULTURE, AGRIBUSINESS WELFARE, TECHNOLOGI, HUMANITY, ENVIRONMENT, SOCIAL AND ECONOMY Jurnal Agroindustri Halal
Dewi Fortuna Ayu
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Pengembangan Umkm untuk Meningkatkan Kesejahteraan Masyarakat di Desa Pagaruyung, Kampar, Riau Erpiani Siregar; Yusmarini Yusmarini; Usman Pato; Dewi Fortuna Ayu; Shanti Fitriani; Emma Riftyan; Yossie Kharisma Dewi; Bintang Sipartogi Panjaitan; Yusni Maulida
Unri Conference Series: Community Engagement Vol 7 (2025): Seminar Nasional Pemberdayaan Masyarakat
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/unricsce.7.552-558

Abstract

Pagaruyung Village, Kampar, Riau, has great potential in the agricultural sector, particularly in the abundant production of pineapples. However, these agricultural products have not been fully utilized to improve the welfare of the community. One effort to optimize this potential is by developing Micro, Small, and Medium Enterprises (MSMEs) based on pineapple processing. The objective of this community service activity is to improve the capacity of MSME actors in business management to support the welfare of the community in Pagaruyung Village, Kampar, Riau. The activity involved 16 MSME members and village officials through pre-tests, material delivery, practice, interactive discussions, and post-tests. The results of the activity showed an increase in participants' knowledge and skills in business management, financial recording, product innovation, packaging techniques, and digital marketing strategies. A comparison of the pre-test and post-test results showed an increase in the average score of the participants, which was an indicator of the success of the training. In addition, a community of MSME actors in Pagaruyung Village was formed as a forum for collaboration and sustainable business development with the support of village officials. This activity had a positive impact not only on improving individual capacity but also on strengthening village MSME institutions, which is expected to contribute to improving the community's welfare in a sustainable manner.
LAMA PENGERINGAN TERHADAP AKTIVITAS ANTIOKSIDAN DAN KARAKTERISTIK MUTU TEH HERBAL BUAH PEDADA (SONNERATIA CASEOLARIS) M. Ridho Pratama; Dewi Fortuna Ayu; Ahmad Ibrahim RSH
SAGU Vol. 24 No. 2 (2025): SAGU Journal – Agri. Sci. Tech., September, 2025, Vol. 24 : No. 2
Publisher : Fakultas Pertanian Universitas Riau

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Abstract

ABSTRAK   Teh herbal adalah minuman yang dibuat dari pengolahan bunga, kulit kayu, biji, daun, buah, dan akar dari berbagai tanaman yang memiliki manfaat bagi tubuh. Penelitian ini bertujuan untuk mengetahui pengaruh waktu pengeringan pada teh herbal buah pedada terpilih terhadap karakteristik mutu dan aktivitas antioksidannya. Penelitian dilakukan secara eksperimental menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari empat perlakuan dan empat ulangan. Perlakuan dalam penelitian ini adalah waktu pengeringan LP1 (110 menit), LP2 (130 menit), LP3 (150 menit), dan LP4 (170 menit). Parameter yang diamati meliputi kadar air, kadar abu, kandungan polifenol, aktivitas antioksidan, serta evaluasi sensori. Data dianalisis secara statistik menggunakan analisis ragam (ANOVA) dan dilanjutkan dengan uji Duncan (DMRT) pada taraf 5%. Hasil penelitian menunjukkan bahwa waktu pengeringan berpengaruh signifikan terhadap kadar air, kadar abu, serat kasar, kandungan polifenol, aktivitas antioksidan, dan evaluasi sensori. Perlakuan LP3 (waktu pengeringan 150 menit) merupakan perlakuan terpilih untuk teh herbal buah pedada dengan kadar air 7,10%, kadar abu 6,37%, kandungan polifenol 1,25%, dan aktivitas antioksidan 239,82 ppm. Karakteristik sensorinya digambarkan berwarna kuning pucat, memiliki sedikit aroma buah pedada, dan rasa sedikit pahit. Evaluasi sensori hedonik terhadap warna, aroma, rasa, dan penerimaan keseluruhan menunjukkan tingkat kesukaan yang cukup.   Kata Kunci: Antioksidan, waktu pengeringan, teh herbal, buah pedada   ABSTRACT   Herbal tea is a beverage made from the processing of flowers, bark, seeds, leaves, fruits, and roots of various plants that have benefits for the body. This study aims to determine the drying time of selected pedada fruit herbal tea on the quality characteristics and antioxidant activity of the herbal tea. The study was conducted experimentally using a completely randomised design (CRD) consisting of four treatments and four replications. The treatments in this study were drying time of LP1 (110 minutes), LP2 (130 minutes), LP3 (150 minutes), and LP4 (170 minutes). The parameters observed in this study were moisture content, ash content, polyphenol content, antioxidant activity, and sensory evaluation. The data were statistically analysed using analysis of variance (ANOVA) and followed by Duncan's multiple range test (DMRT) at the 5% level. The results showed that drying time significantly affected moisture content, ash content, crude fiber, polyphenol content, antioxidant activity, and sensory evaluation. The LP3 treatment (drying time of 150 minutes) was the selected treatment for pedada fruit herbal tea with a moisture content of 7.10%, ash content of 6.37%, polyphenol content of 1.25%, and antioxidant activity content of 239.82 ppm. The sensory characteristics are described as pale yellow in colour, with a slight aroma of pedada fruit, and a slightly bitter taste. The hedonic sensory evaluation of colour, aroma, taste, and overall acceptability was moderately favourable.   Keywords: antioxidants, drying time, herbal tea, pedada fruit    
POTENSI PROBIOTIK UNTUK MENCEGAH PENULARAN COVID-19 MELALUI PENINGKATAN KEKEBALAN TUBUH MANUSIA Emma Riftyan; Usman Pato; Dewi Fortuna Ayu; Evy Rossi
SAGU Vol. 20 No. 1 (2021): SAGU Journal – Agri. Sci. Tech., Maret, 2021, Vol. 20 : No. 1
Publisher : Fakultas Pertanian Universitas Riau

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Abstract

The COVID-19 pandemic, which initially began in Wuhan, China, quickly spread to more than 206 countries, including Indonesia. The use of vaccines is a preventive measure that is quite effective in preventing transmission of COVID-19. COVID-19 is caused by SARS CoV-2 which is the result of mutations from SARS-CoV which have higher virulence properties and spread faster. As of April 7, 2020, the number of infected people has reached more than 1,350,045 people including 76,328 people have died. Although there is no specific drug to treat COVID-19, administration of drugs such as remdesivir, fapilavir and chloroquin phosphate could cure 293,665 patients. In addition to therapeutic measures, preventive measures such as increased immunity are important steps to prevent transmission of various types of diseases. The results showed that probiotics could increase immunity through crosstalk between probiotics and intestinal mucosa. Interaction between probiotics and intestinal mucosa could increase the formation of lymphocytes (B and T cells), interleukin mainly IL-10 and IL-1β, immunoglobulins especially IgA, NK and Th-17 cells. The formation of this component will directly increase the body’s immune system against transmission of various diseases including COVID-19
KARAKTERISTIK KIMIA DAN SENSORI NUGGET TAHU DAN NANGKA MUDA Liana Sari; Dewi Fortuna Ayu
SAGU Vol. 20 No. 2 (2021): SAGU Journal – Agri. Sci. Tech., September, 2021, Vol. 20 : No. 2
Publisher : Fakultas Pertanian Universitas Riau

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Abstract

Nugget is one of the most popular ready-to-eat foods for children and adults. This study aimed to study the chemical and sensory characteristics of nugget made form tofu and young jackfruit. The research design was completely randomized (CRD) consisting of five treatments and three replications. The treatment used as the ratio of tofu and young jackfruit, namely 100: 0, 85: 15, 80: 20, 75: 25, and 70: 30. Data were analyzed using ANOVA; if the F count is greater than or equal to the F table, further testing will be carried out using the DNMRT at the 5% level. ANOVA results showed that the ratio of tofu and young jackfruit had a significant effect on protein dan crude fiber content, and hedonic on aroma, texture, taste, and overall assessment of the nugget. The ratio of tofu and young jackfruit had no significant effect on moisture content of the nugget. The best treatment was 80: 20 ratio of tofu and young jackfruit with water content of 57.13%, protein of 9.64%, crude fiber of 1,23%, and hedonic assessment on aroma, texture, taste, and overall assessmentof the nugget was rather liked by the panelists.
PEMBUATAN NUGET NABATI DARI KACANG MERAH DAN JANTUNG PISANG Thrisna Arsy Widuri; Dewi Fortuna Ayu; Shanti Fitriani
SAGU Vol. 22 No. 2 (2023): SAGU Journal – Agri. Sci. Tech., September, 2023, Vol. 22 : No. 2
Publisher : Fakultas Pertanian Universitas Riau

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Abstract

The purpose of this study was to obtain the effect of the ratio of red beans and banana blossoms on the chemical and sensory characteristics of the nuggets and to obtain the selected treatment. The research method used a completely randomized design with four treatments and four replications, following the DMRT test at 5% level. The treatment in this study was the ratio between red bean and banana blossom with four levels; 40:60, 50:50, 60:40, and 70:30. Parameters observed were the moisture, ash, fat, protein, crude fiber content, and sensory evaluation. Results of the analysis of variance showed the addition of red bean and banana blossom significantly affected all parameters. The best treatment result is the ratio of red beans and banana heart 70:30 with a moisture content of 43.00%, ash content of 1.75%, fat content of 1.37%, protein content of 16.76%, and crude fibre content of 2.44%, and has a creamy colour, slightly chewy texture, and taste, aroma and overall preferred.
Penambahan Buah Jambu Biji Merah dalam Pembuatan Dodol Tepung Ketan dan Biji Nangka Rahmayuni Rahmayuni; Dewi Fortuna Ayu; Yahya Riski Ashadi
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 17, No 1 (2025): Vol. (17) No. 1, April 2025
Publisher : Agriculture Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/jtipi.v17i1.35104

Abstract

The purpose of this research was to get the best quality dodol based on the level use of red guava. The addition of red guava serves to increase the added value and benefits of the red guava and add flavor to dodol. This research was conducted experimentally using a completely randomized design (CRD) with four treatments and four replications. The data obtained were analyzed statistically using analysis of variance and continued with the Duncans Multiple Range Test (DMRT) at the 5% level. The treatments in this study were the addition of red guava based on total flour used with four levels; P1, P2, P3, and P4 (20%, 30%, 40%, and 50% of the total flour used). Parameters observed were moisture content, ash content, crude fiber content, total sugar content and sensory evaluation. The results showed that the use of red guava had a significant effect on all parameters. The best treatment in this study was P4 (the addition of red guava 50% of the total flour used) with a moisture content of 19.61%, ash content of 1.15%, fiber content of 12.72% and sucrose content 41.13% and the overall sensory assessment was favored by the panelists.
LAMA FERMENTASI TERHADAP KUALITAS BIOETANOL BERBAHAN BAKU BUAH MANGROVE API-API Dewi Fortuna Ayu; Farida Hanum Hamzah; Yossie Kharisma Dewi; Imelda Yunita; Vikky Vorensi
Jurnal Agroindustri Vol. 14 No. 2 (2024): November 2024
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/jagroindustri.14.2.180-189

Abstract

Populasi dunia yang terus bertambah pesat, ketersediaan bahan bakar fosil semakin menurun, sehingga diperlukan alternatif energi lainnya yang berasal dari energi terbarukan yang ramah lingkungan seperti pemanfaatan bioetanol.Bioetanol dapat berasal dari tumbuhan, yang mengandung gula seperti pati atau selulosa. Pati yang terkandung pada bahan akan dikonversi menjadi gula dan selanjutnya diubah menjadi bioetanol. Buah mangrove api-apiberpotensi sebagai bahan baku dalam pembuatan bioetanol. Kandungan karbohidrat yang terdapat di buah mangrove api-api ini bisa dimanfaatkan menjadi bahan baku pembuatan bioetanol.Penelitianbertujuan untuk mendapatkan lama fermentasiterbaik terhadap kualitas bioetanol buah mangrove api-api. Penelitian menggunakan metode Rancangan Acak Lengkap (RAL) yang terdiri dari lima perlakuan lama fermentasi (4, 5, 6, 7, dan 8 hari) dan tiga kali pengulangan. Parameter yang diuji meliputikadar bioetanol, rendemen bioetanol, derajat keasaman bioetanol, dan uji warna bioetanol. Data dianalisis secara statistik menggunakan analysis of variance(ANOVA) dilanjutkan dengan Duncan’s Multiple Range Test (DMRT) pada taraf 5%. Hasil analisis menunjukkanbahwa lama fermentasi pada pembuatan bioetanol berpengaruh signifikan terhadap kadar bioetanol, rendemen bioetanol dan derajat keasaman bioetanol, namun tidak berpengaruh secara signifikan terhadap uji warna bioetanol. Perlakuan P4 (7 hari lamafermentasi) dipilih sebagai perlakuan terbaik, dengan kadarbioetanol 12,24%, rendemen bioetanol 28,89%, tingkat keasaman 5,46, dan indeks warna L* 32,32%, a* 3,17, b* 2,10.
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 Ahmad Ibrahim RSH 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 Nazifa Salman Annisa Rahma Anwar, Mustadi Apriadi Kaahoao Apriani, Imelda Nur ARIF BUDIANTO Arya Dika Atika Zarefar Ayu Diana Ayu Diana Azhari, Rizki Azmi Wirzan Bambang Sisto Nadi Bangga Andreas Putra Berutu Bintang Sipartogi Panjaitan 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 Erpiani Siregar Faizah Hamzah Faizah Hamzah Fajar Restuhadi Farida Hanum Hamzah 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 Imelda Yunita Irwandi Jaswir Jefrianta Demu Geri Johan, Vonny S Juangga Joseph A. Marpaung Jum’atri Yusri JURAINI JURAINI Khairani Syafitri KOHAR, TOHA ABDUL Liana Liana Liana Sari Liana Sari Lutfi Habibah M Fazil M. Ridho Pratama Manogar, Borsak Marpaung, Juangga Joseph A. Melati Savira Habsari Mhd Andry Kurniawan MUSTIKA, ANISA Nadi1, Bambang Sisto Nadya Nofaren Netti Herawati NETTI HERAWATI Netti Herawati Nico Wardana 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 Elvis, Shelby Julia 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 Thrisna Arsy Widuri Tiara Septiani Lumban Gaol TOHA ABDUL KOHAR Ultri, Ultri USMAN PATO Va, Hanny Sc Ventina Simanjuntak Vikky Vorensi Vonny Setiaries Johan Wahyudin, Cecep Ijang Wardana, Nico Wasisso Tunggul Pawenang Widuri, Thrisna Arsy Winda Kusuma Dewi Wirzan, Azmi Wirzan, Azmi Wulandari, Friska Fris Wulandari, Friska Fris Yahya Riski Ashadi Yelmira Zalfiatri Yossie Kharisma Dewi Yusmarini Yusmarini Yusni Maulida Yusni Maulida Yusri, Jum’atri