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All Journal Jurnal Gizi dan Pangan Jurnal Teknologi Dan Industri Pangan Jurnal Lahan Suboptimal Jurnal Ilmu-Ilmu Pertanian Indonesia Transformasi: Jurnal Pengabdian Masyarakat Jurnal FishtecH Pro Food Jurnal Aplikasi Teknologi Pangan Indonesian Food Science and TechnologyJournal Jurnal Teknologi & Industri Hasil Pertanian Journal of Applied Food Technology AGROSAINSTEK: Jurnal Ilmu dan Teknologi Pertanian Seminar Nasional Lahan Suboptimal PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat JURNAL PANGAN JPPM (Jurnal Pengabdian dan Pemberdayaan Masyarakat) Journal of Integrated Agribusiness Bubungan Tinggi: Jurnal Pengabdian Masyarakat Jurnal Pengabdian kepada Masyarakat Sagu Journal of Community Service Jurnal Pusat Akses Kajian Pangan dan Gizi Sriwijaya Foodtech Journal
Merynda Indriyani Syafutri
Program Studi Teknologi Hasil Pertanian Jurusan Teknologi Pertanian, Fakultas Pertanian Universitas Sriwijaya, Indralaya
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Public Health Social Sciences Other

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PENGARUH PERLAKUAN FORMALIN TERHADAP KARAKTERISTIK KIMIA DAN SENSORIS IKAN SELAR KUNING (Caranx leptolepis) SEGAR Dheka Adi Saputra; Merynda Indriyani Syafutri; Siti Hanggita
Jurnal FishtecH Vol 3, No 1 (2014)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v3i1.3527

Abstract

The purpose of this research was to know the effect of formaldehyde treatments on chemical and sensory characterstics of fresh yellow stripe scad fish. This research used Factorial Completely Randomized design with two treatment factors and repliecated tree times. The treatment consist of the different formaldehyde concentration (0%, 25% and 50%), and self time (1, 3 and 6 days). The parameters observed were chemical characterstics (content of water, concent of protein, concent of formaldehyde), microbiology analysis (total plate count testing) and organoleptic characterstics (sensoris testing, score test method). The result of the research showed that the interaction of increasing of formaldehyde concentration and self time had significant effect on the  water and  formaldehyde content of yellow stripe scad fish. The factor increasing of formaldehyde concentration had significant effect on the  protein content. The result of microbiology test (total plate count) showed that total of bacteria yellow stripe scad fish in formaldehyde treatment 0%  was higher than increasing of formaldehyde concentration 25% and 50%. The organoleptic test showed that formaldehyde treatment 0% was stated fresh at first day, decline of quality at the third day and getting stinky at the sixth day. Yellow stripe scad fish with the treatment of concentration formaldehyde 25% stated decline of quality at the sixth day, whereas yellow stripe scad fish with formaldehyde treatment 50% still stated in fresh condition at the sixth day
PENGARUH PERBEDAAN SUHU PENGERINGAN TEPUNG TAPAI UBI KAYU TERHADAP MUTU FISIK DAN KIMIA YANG DIHASILKAN Eka Lidiasari; Merynda Indriyani Syafutri; Friska Syaiful
Jurnal Ilmu-Ilmu Pertanian Indonesia Vol 8, No 2 (2006)
Publisher : Program Studi Ilmu Tanah Fakultas Pertanian UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/jipi.8.2.141-146

Abstract

The objective of the research was to determine the influence of drying temperature on physical and chemical characteristics of partially fermented cassava flour. The research was conducted in Agriculture Product Chemical Laboratory of Agriculture Technology Department, Sriwijaya University, Indralaya. The research used case study. Measurement of physical and chemical characteristics of partially fermented cassava flour were conducted with two replications. The result showed that colour of partially fermented cassava flour dried on 70 and 80 oC was yellow reddish, but colour of partially fermented cassava flour dried on 70 oC was more lightness. The capacity of water absorption, ash content, starch content and protein content of partially fermented cassava flour dried on 70 oC were higher than that of 80 oC. Whereas the moisture content and total acid content of partially fermented cassava flour dried on 80 oC were higher than that of 70 OC. 
SIFAT FUNGSIONAL DAN SIFAT PASTA PATI SAGU BANGKA MERYNDA INDRIYANI SYAFUTRI
Jurnal Sagu Vol 14, No 1 (2015)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (131.603 KB) | DOI: 10.31258/sagu.v14i1.2998

Abstract

The aims of this research was to identify the functional and pasta properties of Bangka sago starch. Bangkasago starch used in this research were obtained from Bangka Belitung province. This research was descriptive.Data presented in tabulated form. The results showed that functional properties of Bangka sago starch were23.75 to 25.10% of solubility index, 20 to 22% of swelling power, 79.40 to 80.77% of total starch, 33.12 to42.24% of amylose content, 57.76 to 66.88% of amylopectin content, and the granular form was oval. Bangkasago starch had final viscosity value 3188.5 to 3295.5 BU and pasting temperature 73.34 to 73.36 ° C.Key words : Bangka sago starch, functional properties, pasta properties
PENGARUH KONSENTRASI PENAMBAHAN TEPUNG TEMPE TERHADAP KARAKTERISTIK TORTILLA LABU KUNING (The Effect of Tempe Flour Addition Concentration on Pumpkin Tortilla Characteristics) Merynda Indriyani Syafutri; Eka Lidiasari
Jurnal Teknologi & Industri Hasil Pertanian Vol 19, No 3 (2014): Jurnal Teknologi Industri & Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (220.071 KB) | DOI: 10.23960/jtihp.v19i3.289 -296

Abstract

The objective of this research was to observe the physical and chemical characteristics of pumpkin tortilla with tempe flour addition. The experiment was designed using non Factorial Randomized Design with six treatments and each treatment was replicated three times.  The treatments were 5%, 10%, 15%, 20%, 25% and 30% addition of tempe flour per 90 g of tapioca. Texture, moisture content, ash content, and protein content were analyzed.  The results showed that the addition of tempe flour had significant effect on protein content. Pumpkin tortilla with tempe flour addition had 830.70 mm/s to 1316 mm/s of texture, 3.97% to 4.92% of moisture content, 1.22% to 1.48% of ash content, and 8.96% to 13.22% of protein content. Keywords : pumpkin, tempe flour, tortilla
Sifat Fisikokimia dan Sensoris Tortilla dengan Penambahan Tepung Kacang Merah Merynda Indriyani Syafutri; Friska Syaiful; Eka Lidiasari; Jery Mega Saputra
Seminar Nasional Lahan Suboptimal 2021: Prosiding Seminar Nasional Lahan Suboptimal ke-9 “Sustainable Urban Farming Guna Meningkatkan
Publisher : Pusat Unggulan Riset Pengembangan Lahan Suboptimal (PUR-PLSO) Universitas Sriwijaya

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Abstract

Syafutri MI, Syaiful F, Lidiasari E, Saputra JM.  2021. Physicochemical and sensory properties of tortilla with red bean flour addition. In: Herlinda S et al. (Eds.), Prosiding Seminar Nasional Lahan Suboptimal ke-9 Tahun 2021, Palembang 20 Oktober 2021. pp. 365-375. Palembang: Penerbit & Percetakan Universitas Sriwijaya (UNSRI).Red bean is one of Indonesia's local beans which contain high fiber and protein. Red bean also contain bioactive compounds (polyphenolic) that have antibacterial activity. Red bean processing is still not optimal, therefore the research is needed to examine the potential of red bean flour in making of tortillas. This research aimed to study the effect of red bean flour addition on physicochemical and sensory properties of tortilla. This study used a Completely Randomized Design. The factor was proportion of corn flour and red bean flour with eight level treatments (F) consisting of F1 (100% : 0%), F2 (90% : 10%), F3 (80% : 20%), F4 (70% : 30%), F5 (60% : 40%), F6 (50% : 50%), F7 (40% : 60%), and F8 (30% : 70%). The parameters were physical (color and texture), chemical (moisture, protein, and food fiber content), and sensory properties (taste, texture, and color). The results showed that the proportion of corn flour and red bean flour had significant effects on lightness, redness, yellowness, moisture content, and sensory properties (taste, texture, and color). Based on sensory properties and protein content, tortilla of F5 (60% corn flour : 40% red bean flour) was the best treatment.   
Tingkat Penerimaan Panelis terhadap Beras Rawa Lebak di Sumatera Selatan Merynda Indriyani Syafutri; Filli Pratama; Friska Syaiful; Achmad Faizal; Riki Anggara
Seminar Nasional Lahan Suboptimal 2019: Prosiding Seminar Nasional Lahan Suboptimal “Smart Farming yang Berwawasan Lingkungan untuk Ke
Publisher : Pusat Unggulan Riset Pengembangan Lahan Suboptimal (PUR-PLSO) Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (638.043 KB)

Abstract

Syafutri MI, Pratama F, Syaiful F, Faizal A, Anggara R.  2019.  Tingkat penerimaan panelis terhadap beras rawa lebak di Sumatera Selatan. In: Herlinda S et al. (Eds.), Prosiding Seminar Nasional Lahan Suboptimal 2019, Palembang  4-5 September 2019. pp. 522-527.  Palembang: Unsri Press. One of crops planted in swamp area in South Sumatra Province is rice. Rice produced from rice plant of swamp area had certain characteristics, including sensory characteristics. The objective of this research was to learn the level of panelist preference of rice produced from swamp area in South Sumatra. The varieties of swamp rice sample were IR 42, IR 10, IR 64, Mekongga, Ciherang, Ciherang Dempo, Ciliwung, Ciliwung Jumbo, and Rojo Lele. Swamp rice samples were obtained from 4 districts, namely Ogan Ilir, Ogan Komering Ilir, Banyuasin, and Ogan Komering Ulu Timur. The level of panelists preference was measured using a hedonic test for milled rice and cooked rice. The hedonic scores used were 1 (very dislike), 2 (dislike), 3 (common), 4 (like), and 5 (very like). The parameters observed were aroma and color for milled rice, and aroma, color, texture and taste for cooked rice. The results showed that panelists gave a rating of "common" to  aroma of milled rice, and rating of "common" to "like" to color of milled rice. Panelists also gave a rating of "dislike" to “common" to aroma, color, texture, and taste of cooked rice.Keywords: rice, swamp, South Sumatra, sensory test
Pengaruh Penambahan Susu Kedelai dan Protexin terhadap Karakteristik Keju Mozarella Susu Kerbau Rawa Okta Sriutami; Basuni Hamzah; Merynda Indriyani Syafutri
Seminar Nasional Lahan Suboptimal 2020: Prosiding Seminar Nasional Lahan Suboptimal ke-8 “Komoditas Sumber Pangan untuk Meningkatkan K
Publisher : Pusat Unggulan Riset Pengembangan Lahan Suboptimal (PUR-PLSO) Universitas Sriwijaya

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Abstract

Sriutami O, Hamzah B, Syafutri MI. 2020. Soy milk and protexin addition effects on characteristics of swamp buffalo milk mozzarella cheese. In: Herlinda et al. (2020.), Prosiding Seminar Nasional Lahan Suboptimal ke-8 Tahun 2020, Palembang 20 Oktober 2020. pp. xx.  Palembang: Penerbit & Percetakan Universitas Sriwijaya (UNSRI).Swamp buffalo milk has a high fat and protein content, so it has the potential to be processed into mozzarella cheese. Mozarella cheese is a type of soft cheese that has an elastic, soft and stringy texture. An important step in cheese making is the formation of curd. It consists of two ways, namely direct addition of acid and addition of starter culture. The objective of the research was to study the effect of soy milk and lactic acid protexin addition on the physical, chemical, microbiological, and sensory characteristics of swamp buffalo milk mozzarella cheese. This study used a factorial randomized block design with two treatment factors, namely concentration of soy milk (0%, 10%, and 20%) and concentration of protexin (2.5% and 5.0%). The parameters observed included physical (texture), chemical (water and ash content), microbiological, and sensory characteristics using hedonic tests (include texture, overall appearance and aroma). The results showed that concentration of soy milk had significant effects on texture and moisture content, while concentration of protexin had significant  effect on texture. Interaction of soy milk concentration and protexin concentration significantly affected physical (texture) and sensory characteristics (texture and overall appearance) of swamp buffalo milk mozzarella cheese. Based on the highest score of hedonic test (texture and overall appearance), mozarella cheese with 10% of soy milk and 5.0% of protexin addition was the best treatment.
Sifat Fisikokimia dan Sensoris Tortilla dengan Penambahan Tepung Kacang Merah Merynda Indriyani Syafutri; Friska Syaiful; Eka Lidiasari; Jery Mega Saputra
Seminar Nasional Lahan Suboptimal 2021: Prosiding Seminar Nasional Lahan Suboptimal ke-9 “Sustainable Urban Farming Guna Meningkatkan
Publisher : Pusat Unggulan Riset Pengembangan Lahan Suboptimal (PUR-PLSO) Universitas Sriwijaya

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Abstract

Syafutri MI, Syaiful F, Lidiasari E, Saputra JM.  2021. Physicochemical and sensory properties of tortilla  with red bean flour addition. In: Herlinda S et al. (Eds.), Prosiding Seminar Nasional Lahan Suboptimal ke-9 Tahun 2021, Palembang 20 Oktober 2021. pp. 771-781. Palembang: Penerbit & Percetakan Universitas Sriwijaya (UNSRI). Red bean is one of Indonesia's local beans which contain high fiber and protein. Red bean also contain bioactive compounds (polyphenolic) that have antibacterial activity. Red bean processing is still not optimal, therefore the research is needed to examine the potential of red bean flour in making of tortillas. This research aimed to study the effect of red bean flour addition on physicochemical and sensory properties of tortilla. This study used a Completely Randomized Design. The factor was proportion of corn flour and red bean flour with eight level treatments (F) consisting of F1 (100% : 0%), F2 (90% : 10%), F3 (80% : 20%), F4 (70% : 30%), F5 (60% : 40%), F6 (50% : 50%), F7 (40% : 60%), and F8 (30% : 70%). The parameters were physical (color and texture), chemical (moisture, protein, and food fiber content), and sensory properties (taste, texture, and color). The results showed that the proportion of corn flour and red bean flour had significant effects on lightness, redness, yellowness, moisture content, and sensory properties (taste, texture, and color). Based on sensory properties and protein content, tortilla of F5 (60% corn flour : 40% red bean flour) was the best treatment.   
Pengaruh Penambahan Sari Kunyit terhadap Sifat Fisik dan Kimia Minuman Sari Buah Nanas Friska Syaiful; Merynda Indriyani Syafutri; Bandhia Ayu Lestari; Sugito Sugito
xxxx-xxxx
Publisher : Pusat Unggulan Riset Pengembangan Lahan Suboptimal (PUR-PLSO) Universitas Sriwijaya

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Abstract

Syaiful F, Syafutri MI, Lestari AB, Sugito S. 2020.  Effect of turmeric juice addition on physical and chemical properties of pineapple juice beverage. In: Herlinda S et al. (Eds.), Prosiding Seminar Nasional Lahan Suboptimal ke-8 Tahun 2020, Palembang 20 Oktober 2020. pp. xx. Palembang: Penerbit & Percetakan Universitas Sriwijaya (UNSRI).Pineapple (Ananas comosus L.) is one of the Indonesian local fruits. Processing of pineapple into fruit juice is an effort to extend the shelf life and to increase the utility value of pineapples. Pineapple juice can be added with extracts from spices, such as turmeric, to enrich the content of functional compounds. The purpose of this research was to learn the physical and chemical properties of pineapple juice beverage with turmeric juice addition. The research used a non factorial Completely Randomized Design, with six formulations of pienapple juice and turmeric juice as treatments. The observed parameters were physical (viscosity and color include L*, a*, b*), and chemical properties (total soluble solid, total acid, vitamin C and total phenol). The results showed that the addition of turmeric juice significantly affected the increasing of a*, b* and total phenol values. Based on vitamin C and total phenol values, the formulation of 70 % pineapple juice : 30 % turmeric juice was the best treatment.
Kajian Sifat Fisikokimia Permen Jelly Jeruk Kalamansi dengan Perbedaan Jenis dan Konsentrasi Bahan Pemanis Chairanil Fadhilah; Merynda Indriyani Syafutri
Seminar Nasional Lahan Suboptimal 2021: Prosiding Seminar Nasional Lahan Suboptimal ke-9 “Sustainable Urban Farming Guna Meningkatkan
Publisher : Pusat Unggulan Riset Pengembangan Lahan Suboptimal (PUR-PLSO) Universitas Sriwijaya

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Abstract

Fadhilah C, Syafutri MI.  2021. Study of physicochemical properties of calamondin jelly candy with difference of types and sweetener concentrations. In: Herlinda S et al. (Eds.), Prosiding Seminar Nasional Lahan Suboptimal ke-9 Tahun 2021, Palembang 20 Oktober 2021. pp. 459-464. Palembang: Penerbit & Percetakan Universitas Sriwijaya (UNSRI).The use of calamondin is still limited to food ingredients and the food industry. Some studies had tried to process it into a powder product and also hard candy, so it has the potential to be processed into jelly candy. This study aimed to study the physicochemical properties of calamondin jelly candy with the difference of types and sweetener concentrations. This study used a non-factorial Completely Randomized Design (CRD). The factor used was sweetener which consisted of 9 levels (granulated sugar 20%, 30%, 40%, palm sugar 20%, 30%, 40%, and honey 20%, 30%, 40%). The parameters observed included physical properties (hardness) and chemical properties (reducing sugar, water, and ash content). The results showed that the sweetener had significant effects on increasing the ash content, but had no significant effect on the hardness, reducing sugar content, and water content. The use of 30% granulated sugar was the best treatment for calamondin jelly candy because it approached SNI (2008) based on parameters of water content, ash content, and reducing sugar content.
Co-Authors ,, Lifianthi Achmad Faizal Adhriko Setiawan Afifah P Kinanti Agung Praja Pratama Agus Wijaya Ahmad Rizki Anjliany, Meysin Anny Yanuriati Anny Yanuriati Apriyani Apriyani Asty Ananda Bandhia Ayu Lestari Basuni Hamzah Basuni Hamzah Berliana M Pardede Budi Santoso Chairanil Fadhilah Christian Madona Citra Pratiwi Prayitno Daniel Saputra Defira, Citra Dela Pusvita Desi Aryani Dheka Adi Saputra Eka Intan Kumala Putri Eka Lidiasari Eka Lidiasari Ela Roswasti Angelia Syeba Ginting Erika Putri, Nadia Erlita Indah Astari Fanny Astari Feby Juniansyah Fidel Harmanda Prima Filli Pratama Filli Pratama Fitri Yunda Sari Friska Syaiful Friska Syaiful Gading Putra Yanda Gatot Priyanto Gusti Prayoga Hendra Indawan Herlianah Hermanto Hermanto Hermanto Ichsan, Onne Akbar Nur Indah Widiastuti Jery Mega Saputra Jumti Jaduri Kiki Yuliati Lauren F Manalu Leonardo Yohanes H. Manurung Lifianthi , Lolita M Nainggolan Luthfia Azhari, Salsabila M Auliya Nabhan M Rizky Dwi Putra Maharani, Tian Nabila Nabila Sherendita Nabilah, Tri Adelti Nura Malahayati Nura Malahayati Okta Sriutami Pardamean Samosir Parwiyanti Parwiyanti Parwiyanti Parwiyanti Parwiyanti, Parwiyanti Permata Sari, Dwi Indah Pratiwi, Citra Prayitno, Citra Pratiwi Pusvita, Dela Ramadhan, Hafidhuddin N Reski Indriana Riki Anggara Risbin W. Hutabarat Risma Nurul Arifa Rosidah, Umi Sari, Fitri Yunda Sari, Ina Permata Siti Hanggita Rachmawati J SUGITO Sugito Sugito - Sugito Sugito Sugito Sugito Sujatmiko, Harumi Sukery Jaya Syaiful, Friska Tamrin Tamrin Tri Wardani Widowati Tri Wardani Widowati Triwardani Widowati Trubus Airlangga Umi Rosidah Umi Rosidah Yanuriati, Anny Yulina Sari, Yulina