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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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Pemanfaatan Tepung Pisang Raja sebagai Bahan Baku Pembuatan Non-Flaky Crackers Khairani Syafitri; Akhyar Ali; Dewi Fortuna Ayu
JURNAL AGROINDUSTRI HALAL Vol. 4 No. 2 (2018): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v4i2.1181

Abstract

Tujuan penelitian ini untuk mendapatkan rasio penambahan terigu dan tepung pisang raja terbaik pada pembuatan non-flaky crackers.  Penelitian ini menggunakan rancangan acak lengkap (RAL) yang terdiri dari lima perlakuan dan tiga ulangan.  Perlakuan dalam penelitian ini meliputi TR1 (terigu 100 g), TR2 (terigu 45 g : tepung pisang raja 55 g), TR3 (terigu 30 g : tepung pisang raja 70 g), TR4 (terigu 15 g : tepung pisang raja 85 g), dan TR5 (tepung pisang raja 100 g) dalam formulasi non-flaky crackers.  Data dianalisis secara statistik menggunakan analisis sidik ragam dan dilanjutkan dengan Duncan’s New Multiple Range Test (DNMRT) pada taraf 5%. Hasil sidik ragam menunjukkan bahwa perbandingan terigu dan tepung pisang raja memberikan pengaruh nyata terhadap kadar air, kadar abu, kadar protein, kadar lemak, kadar karbohidrat, kadar serat kasar, dan penilaian sensori.  Perlakuan terbaik pada penelitian ini adalah perlakuan TR4 (terigu 15 g : tepung pisang raja 85 g) dengan kadar air 3,57%,  kadar abu 3,42%, kadar protein 9,04%, kadar lemak 11,48%, kadar karbohidrat 72,49%, dan kadar serat kasar 5,45%.  Uji sensori secara deskriptif menunjukkan bahwa non-flaky crackers terbaik yang dihasilkan adalah berwarna coklat, agak beraroma pisang raja, bertekstur keras, dan agak berasa pisang raja. 
Addition of Red Ginger Powder (Zingiber officinale Rosc.) in Making Herbal Tea of Avocado Leaf (Persea americana Mill.) Dewi Fortuna Ayu; Azmi Wirzan; Faizah Hamzah
JURNAL AGROINDUSTRI HALAL Vol. 4 No. 2 (2018): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v4i2.1200

Abstract

The purpose of this research was to obtain the best addition of red ginger powder in making herbal tea of avocado leaf. This research used a Completely Randomized Design with five treatments and three replications. The treatments used were BJ1 (without addition of red ginger powder), BJ2 (addition of red ginger powder 2%), BJ3 (addition of red ginger powder 4%), BJ4 (addition of red ginger powder 6%), and BJ5 (addition of red ginger powder 8%). The result showed that addition of red ginger powder significantly effected water content, ash content, antioxidant activity (IC50), polyphenol content,  and sensory assesment descriptively and hedonically and also overall assesment. The treatment chosen from the result was BJ5 (addition of red ginger powder 8%).  This treatment had water content 4.43%, ash content 5.57%, and antioxidant activity (IC50) 44.63 µg/mL. The best treatment on descriptive test of herbal tea had tawny colour, no rotten flavour, and rather bitter and spicy.  The result of hedonic test showed that colour, flavour, and taste of herbal tea were preferred by panelists and also assessment overall preferred by panelists.
Karakteristik Mutu Sirup Bit dengan Penambahan Carboxymethyl Cellulose Pika Yulia Putri; Yusmarini Yusmarini; Dewi Fortuna Ayu
JURNAL AGROINDUSTRI HALAL Vol. 4 No. 2 (2018): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v4i2.1294

Abstract

This research aimed to study the influence of addition of carboxymethyl cellulose (CMC) and to get the best CMC concentration in making of beet syrup. The research was conducted with five treatments and three replications. The treatments in this study were CMC addition of 0.3%, 0.6%, 0.9%, 1.2%, and 1.5%. Data were statistically analyzed by using analysis of variance and followed by duncan new multiple range test at level 5%. The result of analysis of variance showed that the influence of CMC had significantly affected pH, total dissolved solid, sucrose level, and viscosity. The treatment also significantly effected aroma and hedonic test, but didn’t significantly affected colour and flavor of beet syrup. Based on this research, the best treatment was syrup with 0.9% CMC addition which had pH 5.75, total dissolved solids 71.16°brix, viscosity 351.56 cP, and sucrose level 69.68%. Characteristics of best treatment syrup based on descriptive test were red purple colour, beet root flavor, sweet taste, thick, and on hedonic test was favored by panelists.Keywords: Syrup, beet root, carboxymethyl cellulose (CMC)
Combination of Carbonated Aloe Vera Drink with Lemon Juice Jefrianta Demu Geri; Dewi Fortuna Ayu; Noviar Harun
JURNAL AGROINDUSTRI HALAL Vol. 5 No. 2 (2019): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v5i2.1816

Abstract

The purpose of this study was to determine the optimal ratio of carbonated aloe vera drink and lemon juice. This research used completely randomized design with four treatments and four replications. The treatments performed were L1 (90% carbonated aloe vera and 10% lemon juice), L2 (80% carbonated aloe vera and 20% lemon juice), L3 (70% carbonated aloe vera and 30% lemon juice), and L4 (60% carbonated aloe vera and 40% lemon juice). Data were statistically analyzed by using analysis of variance (ANOVA) and followed by duncan new multiple range test (DNMRT) at level 5%. The combination treatments of carbonated aloe vera drinks and lemon juice had a significant effect on acidity (pH), vitamin C, total dissolved solids, and descriptive and hedonic sensory assessment. The best treatment from the research was L3 (70% carbonated aloe vera and 30% lemon juice) with pH of 4.26, vitamin C of 19.97 mg, and total dissolved solids of 14.34°brix. The overall sensory test result preferred by panelists with descriptions of yellow color, lemon flavor, and had a slightly sweet taste.
Transparent Soap from Virgin Coconut Oil with Addition of Papaya Fruit Flesh Extract Juangga Joseph A. Marpaung; Dewi Fortuna Ayu; Raswen Efendi
JURNAL AGROINDUSTRI HALAL Vol. 5 No. 2 (2019): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v5i2.1820

Abstract

This research was aimed to get the best transparent soap from virgin coconut oil with addition of papaya fruit flesh extract.  Research method used completely randomized design (CRD) which consisted of five treatments and repeated three times.  Addition of papaya fruit extract were 10 g, 20 g, 30 g, and 40 g into 200 g soap stock.  Data were analyzed by using analysis of variance and continued with duncan’s new multiple range test at 5%.  Parameters of the transparent soap observed were chemical properties and organoleptic test.  Result of ANOVA showed that free fatty acid, free alkali, and insoluble material in ethanol had met the standard of solid soap SNI 3532-2016 except for water content and total fatty acid.  Based on this research, the best formula of transparent soap was with addition of papaya fruit flesh extract 40 g which had 29.87% moisture content, 30.46% total fatty acid, 1.06%, insoluble material in ethanol, 0.15% free fatty acid, 0% free alkali, 9.03 pH, 89.43% foam stability, and 349.55µg/ml antioxidant activity.  Sensory assessment of soap by panelist showed that the soap had an orange color, papaya scented, soft texture, and overall hedonic was a little bit liked by panelist.
Utilization of Green Tea Extract and Pineapple in Jelly Candy Rizki Azhari; Noviar Harun; Dewi Fortuna Ayu
JURNAL AGROINDUSTRI HALAL Vol. 7 No. 1 (2021): Jurnal Agroindustri Halal 7(1)
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v7i1.4148

Abstract

The ratio of green tea extract and pineapple juice on the quality and sensory properties of the jelly candy was studied. This research used a Complete Randomized Design with five treatments and three replications followed by Duncan's New Multiple Range Test at a 5% level. The treatment in this research was the ratio of green tea extract and pineapple juice included NT1 (1: 99), NT2 (2: 98), NT3 (3: 97), NT4 (4: 96), and NT5 (5: 95). The analysis showed that the ratio of green tea extract and pineapple juice significantly affected moisture content, ash content, pH, reduction sugar content, antioxidant activity, colour, flavour, taste, and overall assessment but did not significantly affect the elasticity of jelly candy. The best formulation of jelly candy was NT1 with 21.65% water, 1.91% ash, 4.77pH, 4.80% sugar reduction, and 101.49ppm antioxidants activity. NT1 organoleptic score with descriptions of yellow, pineapple-flavoured, pineapple flavour, and chewy texture. The panellists also favoured the overall hedonic assessment of the NT1 treatment jelly candy with a score of 3,83.
Pembuatan Nugget Ikan Kembung Dengan Penambahan Jamur Tiram M Fazil; Dewi Fortuna Ayu; Yelmira Zalfiatri
JURNAL AGROINDUSTRI HALAL Vol. 8 No. 1 (2022): Jurnal Agroindustri Halal 8(1)
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v8i1.4561

Abstract

The purpose of this study was to obtain the best ratio of oyster mushrooms in addition to the quality of mackerel fish nugget. The research method used a completely randomized design CRD experiment consisting of four treatments and four replications. The treatments consisted of KJ1 (ratio of mackerel fish and oyster mushrooms 70:30), KJ2 (ratio of mackerel fish and oyster mushrooms 60:40), KJ3 (ratio of mackerel fish and oyster mushrooms 50:50), and KJ4 (ratio of mackerel fish and oyster mushrooms 40:60). The data obtained were statistically analyzed using analysis of variance and continued with Duncan's multiple range test (DMRT) at the 5% level. The results showed that the ratio of mackerel fish and oyster mushrooms significantly affected moisture, ash, protein, and crude fiber content, as well as descriptive sensory assessments such as color before and after frying, aroma before and after frying, texture before frying, elasticity, taste and overall hedonic assessment. The best treatment was KJ3 (ratio of mackerel fish and oyster mushrooms 50:50) which of 56.45% moisture 1.11% ash, 15.40% protein, and 2.98% crude fiber content. The overall sensory assessment of the nugget was slightly white color before frying, yellowness after frying, a little oyster mushroom flavoring before and after frying, a little soft texture, chewy, and slightly oyster mushroom taste.
PENGEMBANGAN MINUMAN PROBIOTIK KEKINIAN SEBAGAI PANGAN FUNGSIONAL DI KAMPUS UNIVERSITAS RIAU Evy Rossi; Dewi Fortuna Ayu; Ayu Diana; Imelda Yunita; Erpiani Siregar; Yossie Kharisma Dewi; Jum’atri Yusri; Atika Zarefar
Jurnal Hilirisasi IPTEKS Vol. 8 No. 2 (2025)
Publisher : LPPM Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jhi.v8i2.878

Abstract

Indonesia's food and beverage industry continues to grow rapidly, especially for value-added products such as functional foods. Probiotic beverages, as a type of functional food, hold tremendous market potential. This activity is also expected to foster an entrepreneurial spirit among students through the development of innovative products that have high market potential. The method of implementing Campus Intellectual Product Business Development (UPIK) activities is carried out at the IbIKK entrepreneurship unit, Department of Agricultural Technology, Riau University. The activities were carried out from July to October 2024. The implementation of the programme was divided into six sequential main stages: (1) preparation and planning, including the initial product formulation design and the development of activity instruments; (2) a survey of market needs and preferences; (3) product formulation development and application; (4) intensive training and production demonstrations for the partners; (5) assistance in marketing strategies, packaging design, and product evaluation; and (6) final monitoring and evaluation. Partners (IbIKK Unit) produce and market functional foods in the form of Yoghurt, Kefir, and Kombucha in the form of contemporary drinks. The implementation team conducted monitoring and evaluation in the form of questionnaires to consumers (80 people) who were randomly selected. Based on this activity, it was concluded that the development of probiotic functional drinks at Riau University has great potential thanks to healthy lifestyle awareness and a broad market, but its success requires product innovation, campus support, and a mature strategy to overcome competition and limited resources.
Edible Film Application from Red Ginger Starch as Seblak Seasoning Packaging Melati Savira Habsari; Yelmira Zalfiatri; Dewi Fortuna Ayu; Annisa Nazifa Salman; Cecep Ijang Wahyudin
Journal of Agriculture, Agribusiness, Welfare, Technology, Humanity, Environment, Social, and Economy Vol. 1 No. 4 (2026): Januari 2026 Edition
Publisher : Fakultas Teknologi Pertanian Unsultra

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.64690/agrones.v1i4.628

Abstract

Edible film was a thin layer made from agricultural-based raw materials that was applied as a coating on food components and was directly consumable. Red ginger as a herbal plant contained polysaccharides that had the potential to serve as a starch source. This study aimed to obtain the best edible film formulation with the addition of red ginger starch, which was applied as packaging for seblak seasoning. The research was conducted experimentally using a completely randomized design (CRD) consisting of five treatments and three replications. The treatments included P1 with 0.5 g of red ginger starch, P2 with 1.0 g, P3 with 1.5 g, P4 with 2.0 g, and P5 with 2.5 g. The observed parameters were water vapor transmission rate, thickness, solubility, dissolution time in seblak seasoning, and moisture content of the edible film applied to the seasoning. Based on the results, the selected treatment was P1 (0.5 g red ginger starch), which produced a water vapor transmission rate of 4.58 g/m²•hour, a thickness of 0.18 mm, a solubility of 91.08%, a dissolution time of 1 minute 3 seconds in seblak seasoning, and a moisture index of 0.0711 g on the sixth day.
Training of Making Sheredded Banana Flower (Musa paradisiaca) in the Development of Local Food Products in Rantau Panjang Kiri Village Kubu Babussalam District Rokan Hilir Mhd. Andry Kurniawan; Dewi Fortuna Ayu; Raswen Efendi; Ayu Diana; Erpiani Siregar; Imelda Yunita; Yossie Kharisma Dewi; Rahmadini Payla Juarsa
ABDIMAS TALENTA: Jurnal Pengabdian Kepada Masyarakat Vol. 10 No. 2 (2025): ABDIMAS TALENTA: Jurnal Pengabdian Kepada Masyarakat
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/abdimastalenta.v10i2.18348

Abstract

Training of making shredded banana flower (Musa paradisiaca) is one of the efforts in developing local food products that have the potential to increase the economic value of banana flower and provide an alternative source of vegetable protein for the people of Rantau Kiri Village. This activity aims to provide knowledge and skills to the community in processing banana flower into delicious and nutritious shredded banana flower. The methods used in this training include socialization and education, demonstration, also hands-on practice of making shredded banana flower. The materials presented included an introduction to banana flower, its health benefits, processing techniques, and product marketing strategies. Demonstrations and hands-on training provided participants with the opportunity to observe and practice the process of making shredded banana flower. Evaluation results showed that the training successfully improved participants' knowledge and skills in making shredded banana flower. In addition, participants also showed high enthusiasm and interest in developing the business of making shredded banana heart as a local food product.
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