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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) Jurnal Teknologi Hasil Pertanian 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 Jurnal Ilmiah Pangan Halal Journal of Food and Pharmaceutical Sciences Jcommits : The Journal of Community Empowerment, Innovation, and Sustainability AGRONES: JOURNAL OF AGRICULTURE, AGRIBUSINESS WELFARE, TECHNOLOGI, HUMANITY, ENVIRONMENT, SOCIAL AND ECONOMY Jurnal Agroindustri Halal Biodiversitas Journal of Biological Diversity
Dewi Fortuna Ayu
Jurusan Teknologi Pertanian, Fakultas Pertanian Universitas Riau
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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.
Physicochemical property of oil palm leaves and utilization of cellulose microfiber as probiotic encapsulant Usman Pato; DEWI FORTUNA AYU; EMMA RIFTYAN; FAJAR RESTUHADI; WASISSO TUNGGUL PAWENANG; ROYYAN FIRDAUS; ANNISA RAHMA; INGRID SURYANTI SURONO; IRWANDI JASWIR
Biodiversitas Journal of Biological Diversity Vol. 22 No. 7 (2021)
Publisher : Society for Indonesian Biodiversity

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.13057/biodiv/d220746

Abstract

Abstract. Pato U, Ayu DF, Riftyan E, Restuhadi F, Pawenang WT, Firdaus R, Rahma A, Surono IS, Jaswir I. 2021. Physicochemical property of oil palm leaves and utilization of cellulose microfiber as probiotic encapsulant. Biodiversitas 22: 2937-2944. The vast land of oil palm (Elaeis guineensis) in Indonesia has a huge potential for oil palm solid waste, which can be used for various human needs. The physiochemical analysis performed was proximate analysis and fiber content, FTIR and X-ray diffraction analysis, an in vitro test on viability and resistance to acid and bile during storage at room and refrigerated temperatures. The main content of oil palm leaves was carbohydrates, especially fiber and followed by ash, protein, and fat. Fiber from oil palm leaves is mainly composed of lignin followed by cellulose and hemicellulose. X-ray diffraction analysis showed that the crystal index of cellulose from oil palm leaves was 10.1%. FTIR analysis showed that the enormous absorption value, which was the stretching vibrations of the -OH group ranging from 2919.17 to 2914.82 cm-1. Cellulose microfiber from oil palm leaves maintained the viability of L. fermentum InaCC B 1295 for up to 28 d of storage at room and refrigerated temperatures. The survival of strain B1295 at low pH and presence of bile was very high, characterized by a decrease in the number of cells by less than 0.5 log CFU/mL during storage of 35 d at room and refrigerated temperatures. Therefore, Cellulose microfiber from oil palm leaves has the potential to be used as an encapsulant for probiotics.
Characteristics of Pie Crusts Made from Modified Cassava Flour (MOCAF) and Red Bean Flour Erpiani Siregar; Dewi Fortuna Ayu; Shelby Julia Putri Elvis; Ayu Diana; Rahmayuni Rahmayuni
Journal of Food and Pharmaceutical Sciences Vol 14, No 1 (2026): J.Food.Pharm.Sci
Publisher : Integrated Research and Testing Laboratory (LPPT) Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jfps.24058

Abstract

The development of bakery products has increased the demand for wheat flour alternatives, especially for individuals with dietary restrictions. This study aims to investigate the characteristics of pie crusts made from MOCAF (modified cassava flour) and red bean flour at various ratios. The experimental method used was a completely randomized design (CRD) with four treatments: MK1 (90% MOCAF, 10% red bean flour), MK2 (85% MOCAF, 15% red bean flour), MK3 (80% MOCAF, 20% red bean flour), and MK4 (75% MOCAF, 25% red bean flour). The parameters evaluated included moisture content, ash content, protein content, fat content, and sensory testing (color, aroma, taste, and crumb texture) using descriptive and hedonic tests. The results of the study showed that increasing the proportion of red bean flour significantly affected the sensory characteristics and nutritional content of pie crusts. MK4, with a ratio of 75% MOCAF and 25% red bean flour, achieved the highest hedonic scores for color (3.63), taste (3.50), aroma (3.86), and crumbly texture (4.18), which were most preferred by the panelists. Proximate analysis revealed that MK4 had a moisture content of 4.21%, ash content of 1.88%, protein content of 9.94%, and fat content of 26.09%. In conclusion, the addition of red bean flour to the pie crust formulation with MOCAF improves sensory quality and nutritional value, making it a suitable alternative for healthier bread products.
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.
PHYSICOCHEMICAL AND SENSORY CHARACTERISTICS OF YOUNG COCONUT MEAT MARSHMALLOW SUPPLEMENTED WITH PANDAN LEAF POWDER Imelda Novema Saragih; Dewi Fortuna Ayu; Ahmad Ibrahin Roni Surya Hasibuan; Erpiani Siregar; Bintang Sipartogi Panjaitan
Sagu Vol. 25 No. 2 (2026): SAGU Journal – Agri. Sci. Tech., September, 2026, Vol. 25 : No. 2
Publisher : Department of Agricultural Technology, Faculty of Agriculture, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/jsg.v25i2.105

Abstract

Young coconut meat is a perishable food due to its high moisture content. Therefore, proper processing is required to extend its shelf life. One potential product that can be developed is marshmallow; however, young coconut marshmallow has a relatively pale appearance, which may limit its visual appeal. The addition of pandan leaf powder was considered because it can provide a natural green color and characteristic aroma. This study aimed to evaluate the effect of different concentrations of pandan leaf powder on the physicochemical and sensory characteristics of young coconut meat marshmallow. This study used a non-factorial completely randomized design with five levels of pandan leaf powder addition (0%, 2%, 4%, 6%, and 8%) and three replications, resulting in 15 experimental units. The parameters observed included moisture content, ash content, reducing sugar content, and sensory evaluation using both descriptive and hedonic tests. The results showed that the addition of pandan leaf powder had a significant effect on all observed parameters. P1, with 2% pandan leaf powder, showed the most favorable sensory acceptance among the treatments. This treatment produced moisture content of 25.44%, ash content of 0.34%, and reducing sugar content of 3.93%. Descriptive sensory assessment showed that the selected marshmallow had a light green color, characteristic pandan aroma, sweet taste, and chewy texture. Hedonic assessment showed color score of 4.18 (like), aroma 4.00 (like), taste 3.70 (like), chewiness 3.96 (like), and overall assessment 4.26 (like).
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 Ahmad Ibrahin Roni Surya Hasibuan Akhyar Ali Akhyar Ali Akhyar Ali AKHYAR ALI Akhyar Ali2 Allecya Tri Elisabeth Sihombing Andarini Diharmi Angga Pramana Angga Zunifer Tumanggor ANISA MUSTIKA ANNISA RAHMA 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 Diajeng Sriyana Saraswati Diana Sari Sormin Dila Yudasri Edo Saputra Eko Hari Purnomo Emma Riftyan Erika Meiliana Sari Erpiani Siregar Evy Rossi 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 Hana Maysa Harahap, Hamdan Fauzi Harvey, Edwardo Hary Love Frendra Ramadhan Hasnah, Nur Hijratun Amini Imelda Novema Saragih Imelda Yunita Ingrid Suryanti Surono IRWANDI JASWIR 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 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 Raiyan Renadi Raswen Efendi Raswen Efendy Renadi, Raiyan Rico Andyka Harahap Rizki Azhari Rosy Hutami ROYYAN FIRDAUS Royyan Firdaus Rudi Muslim S Siswanto S.Pd. M Kes I Ketut Sudiana . SANDY GUSTIAWAN Sapika, Nadia Septian, Lutfi Dila Dwi Shanti Fitriani Shelby Julia Putri Elvis Siswanto Siti Nurhajijah SITI SANTUN MULIA Sitohang, Jeplin Sitompul, Fitra Fatthoni Situmorang, Budi Lambok Sri Dewi Lestari, Sri Dewi Steward, Deddy Suci Rahmayani 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 Wasisso Tunggul Pawenang Widuri, Thrisna Arsy Winda Kusuma Dewi Wirzan, Azmi Wirzan, Azmi Wulandari, Friska Fris Wulandari, Friska Fris Yahya Riski Ashadi Yanti Nopiani Yelmira Zalfiatri Yossie Kharisma Dewi Yusmarini Yusni Maulida Yusni Maulida Yusri, Jum’atri