Garuda - Garba Rujukan Digital

Abon Studi Pembuatan Bakpao dengan Bahan Pengisi Abon dari Variasi Kerang yang Berbeda Terhadap Uji Penerimaan Konsumen: Studi Pembuatan Bakpao dengan Bahan Pengisi Abon Diana, Ayu; Lubis, Ahmad Fauzan; Fikri, Muhammad Zakiyul
Journal of Fisheries and Marine Applied Science Vol 2 No 2 (2024): JUNE
Publisher : PAKIS JOURNAL INSTITUTE

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58184/jfmas.v2i2.365

Shellfish meat is a source of animal protein that has a more complete amount of amino acids than vegetable protein. Shellfish processing is still mostly done traditionally. The potential for shellfish to be developed into a food product is very large, but the biggest challenge is the characteristic that has a fishy smell, high elasticity, and texture that is not attractive. Bakpao products are selected to be combined with shredded shellfish filler to cover the texture and aroma that is less attractive in shellfish preparations. This study aims to determine the level of consumer acceptance of processed products bakpao with shredded shellfish filler variation. This research method is carried out in three stages. The first stage is the stage of preparation of raw materials for kerang lentera, kerang bulu, kerang tahu, and the manufacture of shredded shells. The second stage is the stage of making shredded-filled buns. The third stage of research is the stage of hedonic testing to determine consumer acceptance. The results obtained in the manufacture of shredded bakpao from different shellfish variations, namely kerang lentera (Lingula unguis), kerang bulu (Anantara antiquate), and kerang tahu (Meritix-meritrix) have their characteristics in taste, appearance, aroma, and texture so that they can get the value of consumer preferences. The results of the hedonic test in this study found that the best appearance test results are treatment P2 (5,05), the smell highest value is P2 (4,68), the best taste test is P2 (5,06), and the best texture value is P2 (5.23). Based on the overall results of a hedonic test that the highest preference value of the bakpao with different variations of shredded shellfish is bakpao with variations of shellfish feathers (P2).

Analisa Perhitungan Beban Pendingin Ruangan Di Komplek Glamour Mansion Tanjung Morawa Mengunakan Aplikasi Cooling Load Daikin Dharma, Budi; Parinduri, Armansyah; Rafiqoh, Sri; Yusfiani, Marnida; Diana, Ayu; Saragih, Jasman Wanfaber Parningotan; Harahap, Muchsin
Impression : Jurnal Teknologi dan Informasi Vol. 2 No. 1 (2023): Maret 2023
Publisher : Lembaga Riset Ilmiah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59086/jti.v2i1.329

Air conditioning for residential comfort is important for human life for the early days of the changing weather climate that affects the temperature of the air temperature in residential dwellings. The air conditioning system is one of the business actions in the form of maintaining the temperature level in the room from the low level of the ambient temperature around it by absorbing heat from the material or room. The air conditioning load is also carried out to determine the AC capacity needed. Research conducted by the Glamour Mansion Tanjung Morawa Housing Complex using the method used to calculate cooling capacity based on GA (General Arrangement) which includes several parameters, namely the number of people, number of windows, room volume, equipment, and heat from lights. So that the calculation of Heat Calculation, Air Capacity, and Cooling Capacity in a complex is obtained. From the results of the study it is known that the AC cooling load for the Glamour Mansion Tanjung Morawa Complex is the living room 1482 BTU / h, Room I 1953 BTU / h, Room II 800 BTU / h. 1 AC with a capacity of ½ PK in the room. 1 AC with a capacity of ½ PK in each room

TECHNOLOGY FOR UTILIZING BY-PRODUCTS OF PROCESSED STRIPED CATFISH (Pangasianodon hypophthalmus) AS FOOD RAW MATERIALS Diana, Ayu; Syahrul, Syahrul; Fikri, M. Zakiyul
Asian Journal of Aquatic Sciences Vol. 7 No. 3 (2024): December
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/ajoas.7.3.470-476

Striped catfish (Pangasianodon hypopthalmus) is well known in Asia, specifically in Southeast Asia, such as Vietnam, Thailand, Indonesia, Malaysia, Cambodia, Burma, and Brunei Darussalam. Currently, catfish have been exported to almost all countries in the world. This study aims to analyze the chemical composition of processed catfish by-products and find alternatives for their economic utilization. The research method used is the experimental method, namely conducting experiments on using processed by-products of catfish as food raw materials. Furthermore, quality analysis was performed on processed by-products and raw food materials, namely proximate analysis and amino acid profile. Proximate analysis of processed catfish by-products (meat attached to bones, belly fat, fish bones, and offal) includes protein, fat, water content, carbohydrates, and amino acids. These by-products are still classified as functional. Therefore, this research utilizes these by-products in food raw materials. The chemical analysis (proximate) results of the products produced showed numbers that meet SNI quality standards as food products. By-products of catfish processing (fillets and smoked catfish) can be utilized as food raw materials in the form of fish concentrate flour, fish bone meal, and fish oil.

Pemanfaatan Limbah Minyak Jelantah Menjadi Sabun Cuci Piring sebagai Alternatif Usaha Masyarakat di Desa Karya Indah Kecamatan Tapung Kampar Yunita, Imelda; Siregar, Erpiani; Resdati, Resdati; Dewi, Yossie Kharisma; Diana, Ayu
Unri Conference Series: Community Engagement Vol 6 (2024): 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.6.221-226

Cooking oil is one of the basic necessities in all households in Indonesia. This commodity must always be available because cooking oil is used to process daily food such as frying and stir-frying. The use of cooking oil in household needs is high because it is commonly used for frying. People in Karya Indah Village often use cooking oil repeatedly for frying. The consumable cooking oil is usually disposed of immediately and no further processing is carried out. The immediate environmental impact is the blockage of waterways and the potential for soil pollution. For this reason, it is necessary to make an innovation to used cooking oil that does not pollute the environment when disposed of and has economic value in the community. Community Partnership Empowerment (PKM) activities were carried out in Perum. Gravindo 1, Tapung District, Kampar Regency, Riau. This activity was attended by 10 housewife partners, 3 lecturers and 2 students. This activity consists of three stages, namely the first stage of demonstration of how to refine used cooking oil, the second stage of socialization to residents and the third stage of making dish soap. The resulting product is in the form of dish soap with the use of used cooking oil in its manufacture. This training received a positive response and provided knowledge and skills benefits to housewife partners. The dish soap that has been made can be applied to clean dirt on dishes.

PENGEMBANGAN USAHA MINUMAN FUNGSIONAL BERBASIS PROBIOTIK (SOYGHURT) SEBAGAI PRODUK UNGGULAN DAN BERDAYA SAING Rossi, Evy; Ayu, Dewi Fortuna; Yunita, Imelda; Diana, Ayu; Siregar, Erpiani; Yusri, Jum’atri; Zarefar, Atika
Unri Conference Series: Community Engagement Vol 6 (2024): 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.6.407-412

Functional drinks are growing rapidly with increasing public awareness of the importance of health and a healthy lifestyle, such as consuming functional drinks. Some of the most popular functional drinks today are probiotic drinks such as soyghurt. The objectives of this activity are 1) to socialize the importance of consuming functional drinks and provide knowledge about the benefits of functional drinks for health. 2) Diversification of Soy as a probiotic drink Soy with a variety of flavors and dishes that follow the current trend, with portable cup packaging. 3) Making the business unit of the Campus Intellectual Product Excellence Program (PUPIK) a business that meets GMP standards and has business legality so that it becomes a sustainable independent business and can enter the fung beverage industry market in Pekanbaru City. The active participation learning system method uses activity stages including preparation, procurement of raw materials, production, and marketing of functional beverage products. The results obtained are activities that have been carried out through the development of Campus Intellectual Product Enterprises (PUPIK) which are carried out by opening a Functional Food business outlet in the campus environment, participating in promotions through exhibitions and promotions through brochures and digital marketing.

Pengaruh Lama Pemasakan Terhadap Karakteristik Ikan Lele (Clarias batrachus) Asap Cair Muhammad Zakiyul Fikri; Ahmad Fauzan Lubis; Ayu Diana; Elvi Suardi
JURNAL RISET RUMPUN ILMU HEWANI Vol. 1 No. 2 (2022): Oktober : Jurnal Riset Rumpun Ilmu Hewani
Publisher : Pusat riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jurrih.v1i2.967

Ikan asap merupakan salah satu produk olahan yang digemari konsumen baik di Indonesia maupun di mancanegara karena rasanya yang khas dan aroma yang sedap spesifik. Penelitian ini bertujuan untuk mengetahui pengaruh lama pemasakan terhadap karakteristik ikan lele (Clarias batrachus) asap cair dan mengetahui penerimaan konsumen melalui uji hedonik serta mengetahui hasil uji proksimat terhadap produk ikan asap cair. Metode yang digunakan dalam penelitian ini terdiri dari tiga tahapan. Tahapan I merupakan tahap preparasi bahan baku. Tahapan II yaitu tahap pembuatan ikan lele (Clarias batrachus) asap menggunakan asap cair dengan tiga perlakuan terhadap lama pemasakan yaitu ( A1 = 12 jam, A2 = 24 jam, A3 = 36 jam), selanjutnya tahapan III adalah tahap pengujian. Pengujian yang dilakukan dalam penelitian ini adalah pengujian hedonik dan pengujian proksimat ikan lele (Clarias batrachus) asap. Data dianalisis menggunakan Analysis of Variance (ANOVA) pada tingkat kepercayaan 95%. Hasil penelitian menunjukkan lama pemasakan memberikan pengaruh yang nyata (p<0,05) terhadap karakteristik ikan lele (Clarias batrachus) asap cair. Hasil terbaik adalah perlakuan A3 dengan lama pemasakan selama 36 jam pada suhu 65 ℃ dengan nilai kadar air 10,5%, kadar abu 2,8%, kadar lemak 17,2%, kadar protein 37,47%, karbohidrat 32,03%, kenampakan 6,31, aroma, 6,31, rasa 5,29 dan tekstur 5,71.

TECHNOLOGY FOR UTILIZING BY-PRODUCTS OF PROCESSED STRIPED CATFISH (Pangasianodon hypophthalmus) AS FOOD RAW MATERIALS Diana, Ayu; Syahrul, Syahrul; Fikri, M. Zakiyul
Asian Journal of Aquatic Sciences Vol. 7 No. 3 (2024): December
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/ajoas.7.3.470-476

Striped catfish (Pangasianodon hypopthalmus) is well known in Asia, specifically in Southeast Asia, such as Vietnam, Thailand, Indonesia, Malaysia, Cambodia, Burma, and Brunei Darussalam. Currently, catfish have been exported to almost all countries in the world. This study aims to analyze the chemical composition of processed catfish by-products and find alternatives for their economic utilization. The research method used is the experimental method, namely conducting experiments on using processed by-products of catfish as food raw materials. Furthermore, quality analysis was performed on processed by-products and raw food materials, namely proximate analysis and amino acid profile. Proximate analysis of processed catfish by-products (meat attached to bones, belly fat, fish bones, and offal) includes protein, fat, water content, carbohydrates, and amino acids. These by-products are still classified as functional. Therefore, this research utilizes these by-products in food raw materials. The chemical analysis (proximate) results of the products produced showed numbers that meet SNI quality standards as food products. By-products of catfish processing (fillets and smoked catfish) can be utilized as food raw materials in the form of fish concentrate flour, fish bone meal, and fish oil

The Influence of Soaking Duration of Artificial Chitosan from by Product Frozening Shrimp on the Effectiveness of Fresh Quality Tilapia (Oreochromis Niloticus) Diana, Ayu; Yusfiani, Marnida; Anshori, Anggi
Andalasian International Journal of Agriculture and Natural Sciences (AIJANS) Vol. 3 No. 01 (2022)
Publisher : Lembaga Penelitian dan Pengabdian, Universitas Andalas

One of the problems that often arise in the fisheries sector is to maintain quality. Chitosan as a natural preservative is an alternative because it is synthesized from shrimp shells and from invertebrate animal shells. Shrimp shell containing chemical compounds chitin and chitosan is a waste that is easily obtained and available in large quantities, which has not been utilized optimally, therefore it is necessary to utilize shrimp waste into chitosan as a preservation of freshness quality in tilapia. Realizing healthy food ingredients and types of preservation that are safe for the human body is the first step to improve a better quality of life. This study aims to determine the benefits of artificial chitosan as a preservative to improve the quality of freshness in tilapia (Oreochromis niloticus). The method in this research is an experimental method by preserving tilapia (Oreochromis niloticus) with different immersion times of artificial chitosan. The design carried out was a completely randomized non-factorial design. The observed parameters were the organoleptic test, the TVB test, and the test of the peroxide results from all tests showing that three hours of submersion was better than 1 and 2 hours of substation, all in relation to 7, 9 and 11 hours of observation. A seventh-hour observation is picking up no difference between 1, 2 and 3 hours of submersion.

Karakteristik dan Efektivitas Lotion Antinyamuk Berbahan Dasar Limbah Kulit Nanas dan Kulit Jeruk Manis Dewi, Yossie Kharisma; Johan, Vonny Setiaries; AR, Nur Hasnah; Putra, M. Hidayatullah Setia Dharma; Siregar, Erpiani; Diana, Ayu
JURNAL AGROINDUSTRI HALAL Vol. 11 No. 1 (2025): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v11i1.11012

One efficient method to prevent infections spread by mosquitoes is to use repellent. However, when used regularly over an extended period, insect repellents containing DEET commonly available on the market may induce adverse effects such as hypersensitivity, irritation, and hives. Pineapple and sweet orange peels can be utilized as natural ingredients in mosquito-repelling lotions because they contain various secondary metabolites, including tannins, saponins, flavonoids, alkaloids, steroids, and essential oils. This study aimed to find the optimal concentration of pineapple peel extract based on the characteristics of the produced mosquito repellent lotion. The experiment used a completely randomized design (CRD), producing 15 experimental units with five treatments—pineapple peel extract concentrations—each with three replications: 2%, 3%, 4%, 5%, and 6%. The lotion with a 6% concentration of pineapple peel extract (LNJ5) was selected due to its homogenous physical characteristics, pH of 7.89, spreadability of 6.98 cm, viscosity of 2131.02 cP, and mosquito protection rate of 88.64%. The lotion had a yellowish-brown color, a faint pineapple and orange scent, and a descriptive organoleptic evaluation that panelists found pleasing

Pelatihan Pembuatan Teh Herbal dari Limbah Rambut Jagung di Desa Rantau Panjang Kiri Andry Kurniawan, Mhd; Yunita, Imelda; Diana, Ayu; Siregar, Erpiani; Fortuna Ayu, Dewi; Efendi, Raswen; Kharisma Dewi, Yossie; Payla Juarsa, Rahmadini
JCOMMITS: Journal of Community Empowerment, Inovation, and sustainability Vol. 3 No. 1 (2025): Jcommits (The Journal of Community Empowerment, Innovation, and Sustainability)
Publisher : LPPM UNIVERSITAS LANCANG KUNING

Show Abstract | Download Original | Original Source | Check in Google Scholar

Rambut jagung merupakan bagian dari tanaman jagung yang belum dimanfaatkan secara optimal. Bentuknya menyerupai benang atau rambut dengan warna kekuningan. Rambut jagung mengandung senyawa aktif seperti flavonoid, saponin, dan tanin yang bermanfaat untuk kesehatan, terutama dalam pengelolaan tekanan darah dan fungsi ginjal. Salah satu pemanfaatan limbah rambut jagung adalah dengan mengolahnya menjadi teh herbal. Tujuan dari kegiatan ini adalah untuk meningkatkan pengetahuan dan keterampilan masyarakat dalam memanfaatkan limbah rambut jagung sebagai bahan baku pembuatan teh herbal. Kegiatan ini dilakukan melalui beberapa tahapan, yaitu sosialisasi manfaat rambut jagung, demonstrasi pengolahan rambut jagung menjadi teh herbal, dan pelatihan pembuatan serta pengemasan produk teh herbal. Metode yang digunakan mencakup ceramah, diskusi, dan praktik langsung agar masyarakat dapat memahami dan mengaplikasikan teknik produksi teh herbal ini secara mandiri. Melalui kegiatan ini, diharapkan masyarakat dapat mengoptimalkan pemanfaatan rambut jagung, meningkatkan nilai ekonomi produk yang dihasilkan, serta meningkatkan kesadaran lingkungan dengan mengurangi limbah pertanian. Hasil kegiatan ini menunjukkan bahwa peserta mampu memproduksi teh herbal dari rambut jagung dengan baik dan tertarik untuk mengembangkan produk ini sebagai usaha sampingan.

Title

Found 26 Documents
Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title Search

Found 26 Documents Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title

Found 26 Documents
Search