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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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PENAMBAHAN TEPUNG BIJI CEMPEDAK DALAM PEMBUATAN ROTI TAWAR Bangga Andreas Putra Berutu; Dewi Fortuna Ayu
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 obtain the best ratio of wheat flour and cempedak seed flour to produce a good quality white bread. This research was carried out experimentally by using completely randomized design with four treatments and four replications in order to obtain sixteen experiments unit : TC0 (100% wheat flour), TC1 (90% wheat flour and 10% cempedak seed flour), TC2 (85% wheat flour and 15% cempedak seed flour), TC3 (80% wheat flour and 20% cempedak seed flour). Analysis of variance showed that the ratio of cempedak seed flour and wheat flour adding significantly effected on moisture content, ash content, protein content, bread improver, and hedonic sensory. The best treatment of white bread according to chemical analysis and sensory assessment was TC1 (90% wheat flour and 10% cempedak seed flour) treatment which has moisture content 26,60%, ash content 1,64%, protein content 10,27%, and bread improver 252,50%. Keywords: Cempedak seed flour, wheat flour, white bread

KONSENTRASI EFFERVESCENT MIX DALAM PEMBUATAN SERBUK EFFERVESCENT EKSTRAK KULIT BUAH MANGGIS (Garcinia mangostana L.) Rico Andyka Harahap; Raswen Efendi; Dewi Fortuna Ayu
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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Approximately ¾ part of mangosteen fruit rind is discarded as waste, while in the fruit skin there are many benefits for health as a functional food. Food that can be made from the mangosteen peel is effervescent. The effervescent drinks was favored because of practical in their preparation, quickly dissolved in water, and give sparkle effects like sodas. This study aims to get the best mix of effervescent concentration to produce effervescent powder of mangosteen rind with good characteristics. Treatments of effervescent mix in this study were 20, 25, 30, 35, and 40%. Data were analyzed by analysis of variance (ANOVA) and DNMRT at 5% level. Based on the analysis, the best treatment was effervescent mix 40% which had a solubility rate 1.57 minutes, moisture content 2.71%, ashes content 24.35%, and reducing sugar 6.67%. Sensory assessment on the best treatment was obtained yellowish brown color, slightly scented mangosteen rind, slightly sweet taste, slightly sour, slightly astringent, and overall assessment was rather preffered by panelists. Keywords:effervescent, mangosteen rind, effervescent mix

PENAMBAHANMINYAK ATSIRI RIMPANG JERINGAU (Acorus calamus L.) SEBAGAI ANTIBAKTERI TERHADAP KARAKTERISTIK SENSORI SABUN TRANSPARAN Bambang Sisto Nadi; Dewi Fortuna Ayu; Akhyar Ali
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.

PEMANFAATAN TEPUNG AMPAS TAHU DENGAN PENAMBAHAN PISANG AMBON SALE DALAM PEMBUATAN SNACK BARS Dila Yudasri; Ahkyar Ali; Dewi Fortuna Ayu
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 get the best composition of okaraflour and ambonbanana sale for makingsnack bars.The study used a Completely Randomized Design (CRD) with 5 treatments and 3 replications.The treatments wereokara flour and ambonbanana sale 90%:10%,80%:20%,70%:30%, 60%:40%, and 50%:50%. 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 analysis showed that increase of okara flourand ambon banana sale significantlyaffected on moisture, ash, fat, protein, carbohydrate, and crude fiber content as well as descriptive and hedonic sensory tests, such as of color, aroma, flavor, taste, texture, and overall assessment of the snack bars.Based on this research the best treatment wassnack barsfrom okara flourand ambon banana sale 50%:50%which hadmoisture 10.67%, ash 2.47%,fat 24.60%, protein10.25%, carbohydrate52.01%,and crude fiber content 15.77%. Result of the descriptive test of the snack bars from the best treatment was a brownish yellow, ambon banana sale taste and aroma, and densely and softly texture. Result of thehedonic test on color, aroma, taste, texture, and overall assessmentwere liked by panelists. Keywords:snack bars, okara flour, and ambon banana sale.

PEMANFAATAN SUSU KEDELAI DAN EKSTRAK UMBI BIT DALAM PEMBUATAN ES KRIM Liana Liana; Dewi Fortuna Ayu; 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 obtained the right formulation soybean milk and beetextract in the manufactureof ice cream. The research used a Complete Randomized (CRD) with five treatments and three replications which were followed by Duncan’s New Multiple Range Test (DNMRT) at level 5%. The treatments in this research were KB1 (soybean milk 100), KB2 (Soybean milk 90 :beetextract10), KB3 (Soybean milk 80 :beetextract20), KB4 (Soybean milk 70 : beet extract30), KB5 (Soybean milk 60 : beetextract40). The analyze observed were overrun, melting time, total solid, fat content and sensory test.The result of analysis showed that the formulation of soybean milk and beetextractsignificantly effect on overrun, melting time, total solid, fat content and organoleptic test.The best formulation ice cream was soybean milk 90 : beet extract 10 with overrun 70.33%, melting time 18.43 minutes, total solid 37.32%, and fat content3.21%. Organoleptic scores of the best treatment were 3.20 (pink), 3.43 (between soybean milk flavour and beet flavour), 3.27 (little soybean taste), 2.70 (little rough texture), and 4.16 (overall) assesment of ice cream. Keywords: Ice cream, soybean milk and beet extract.

AKTIVITAS ANTIOKSIDAN DAN PENERIMAAN PANELIS TEH BUBUK DAUN ALPUKAT (Persea Americana Mill.) BERDASARKAN LETAK DAUN PADA RANTING Abdul Rauf; Usman Pato; Dewi Fortuna Ayu
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 research was to find out the effect of leaf age toward the antioxidant activity and acceptance of avocado leaves herbal tea by panelists. This research used a Completely Randomized Design Experiment with four treatments and four repetitions. The treatment applied toward the avocado leaves herbal tea were P1 : shoots (the first leaves appeared on the top of the branches), P2 : young leaves (the 1st–3rd leaves after the shoot), P3: medium old leaves (the 4th–6th leaves after the shoot), and P4 : old leaves (the 7th–9th leaves after the shoot). Collected data were statistically analized using ANOVA and DNMRT at 5% level. The results showed that the leaves age significantly affected on water content, ash, polyphenol, antioxidant activity and sensory assesment descriptive and hedonic. The choosen treatment from the results of this research was P1 (the first leaves appeared on the top of the branches) that had 5,67% of moisture content, 3,27% of ash content, 7,33% polyphenol content, 54,69 µg/mL of antioxidant activity (IC50). The results of descriptive assesment showed that tea of avocado leaves had yellow brownish color, slightly unpleasent scent, and a little slightly bitter taste. Hedonic assesment showed avocado leaf tea had favored colors, quite fond sense, and the overall assessment of tea was quite favored. Keywords: Herbal tea, avocado, leaf position on the branch, antioxidant activity, panelists acceptance

PENAMBAHAN MINYAK ATSIRI RIMPANG BANGLE (ZINGIBER PURPUREUM ROXB.) SEBAGAI ANTIBAKTERI TERHADAP KARAKTERISTIK SENSORI SABUN CAIR Dewi Wulandari; Akhyar Ali2; Dewi Fortuna Ayu
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 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 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 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

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.

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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