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All Journal Agrointek Jurnal Online Mahasiswa (JOM) Bidang Pertanian Jurnal Ilmiah Pertanian Abdimas Talenta : Jurnal Pengabdian Kepada Masyarakat Jurnal Teknologi & Industri Hasil Pertanian Jurnal Teknologi Hasil Pertanian International Journal of Advance Tropical Food (IJATF) Unri Conference Series: Community Engagement Sagu Teknologi dan Industri Pertanian Indonesia Journal of Engineering Science and Technology Management Jcommits : The Journal of Community Empowerment, Innovation, and Sustainability Jurnal Agroindustri Halal

Raswen Efendi

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Author-ID : 257862

Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Electrical & Electronics Engineering Environmental Science Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Medicine & Pharmacology Social Sciences Other

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KARAKTERISTIK FISIKOKIMIA DAN SENSORI KUE BANGKIT BERBAHAN PATI SAGU, TEPUNG TEMPE DAN TEPUNG UBI JALAR UNGU SELVI MUSTIKA SARI; RASWEN EFENDI; NETTI HERAWATI
Jurnal Sagu Vol 15, No 1 (2016)
Publisher : Universitas Riau

The purpose of this study was to determine the effect of using sago starch, tempe flour and purple sweet potatoflour to the characteristics physicochemical and sensory of the cookies and meet the quality standard ofcookies (SNI 01-2973-1992). The research used a Completely Randomized Design (CRD) with five treatmentand four replications. The treatment in this study were K1 (sago starch 100%), K2 (sago starch 60%, tempehflour 20%, purple sweet potato flour 20%), K3 (sago starch 50%, tempeh flour 25%, purple sweet potato flour25%), K4 (sago starch 40%, tempeh flour 30%, purple sweet potato flour 30%), K5 (sago starch 30%, tempehflour 35%, purple sweet potato flour 35%). The data obtained were statistically analyzed using analysis ofvariance (Anova). If F count is greater than or equal to F table, then conduted a further test with Duncan’sNew Multiple Range Test (DNMRT) at the level of 5%. The results showed that the treatment significantlyeffect to the moisture content, ash content, protein content, analysis texture, descriptive sensory assessmentand hedonic sensory assessment and non significant on the overall hedonic ratings. The best cookies in thisresearch is was K3 with has 2.95% of moisture content, 1.14% of ash content, 8.86% of protein content 4.30kgf of texture, coloured purple, sweet scent purple sweet potato, slightly brittle texture and having sweetness.

PEMANFAATAN BUBUR KULIT PISANG KEPOK DALAM PEMBUATAN FRUIT LEATHER JAMBU BIJI MERAH Fitriani Manurung; Faizah Hamzah; Raswen Efendi
Jurnal Sagu Vol 19, No 2 (2020)
Publisher : Universitas Riau

Tujuan dari penelitian ini adalah untuk mendapatkan kombinasi terbaik dari bubur kulit pisang kepok dan buah jambu biji merah pada kualitas dan karakteristik sensori fruit leather. Penelitian ini dilakukan secara eksperimental dengan menggunakan rancangan acak lengkap yang terdiri dari lima perlakuan dan empat ulangan, menghasilkan 20 unit eksperimen. Perlakuan dari penelitian yaitu JK1 (bubur kulit pisang kepok 10:90 bubur jambu biji merah), JK2 (bubur kulit pisang kepok 20:80 bubur jambu biji merah), JK3 (bubur kulit pisang kepok 30:70 bubur jambu biji merah), JK4 (bubur kulit pisang kepok 40:60 bubur jambu biji merah), dan JK5 (bubur kulit pisang kepok 50:50 bubur jambu biji merah). Parameter yang diamati dalam penelitian ini meliputi kadar air, kadar abu, derajat keasaman (pH). Kadar serat kasar, gula pereduksi, dan uji organoleptik (deskriptif dan hedonik). Perlakuan terbaik pada fruit leather ini adalah JK1 (kulit pisang kepok 10:90 jambu biji merah) yang memiliki kadar air 10.59%, kadar abu 1.07%, derajat keasaman (pH) 3.42, kadar serat kasar 3.91%. kadar gula pereduksi 20.66%. warna agak merah (skor 2.56), rasa jambu biji merah (skor 2.50), rasa asam sedikit manis (skor 3.33), tekstur agak kenyal (skor 2.18).

Characteristics of Charcoal Briquwttes from Palm Oil Midrib and Coconut Midrib with Tapioka Glue Bayu Nugroho; Faizah Hamzah; Raswen Efendi; Angga Pramana
International Journal of Advance Tropical Food Vol 3, No 1 (2021): May
Publisher : Universitas PGRI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/ijatf.v3i1.9302

The purpose of this study aims to get the best combination of palm oil midrib and coconut midrib in making charcoal briquettes. The study was conducted experimentally using a complete randomized design method consisting of 5 treatments and 3 replications. The treatments in this study were the ratio of palm oil midrib and coconut midrib charcoal as follows: KSK1 (100:0), KSK2 (75:25), KSK3 (50:50), KSK4 (25:75) and KSK5 (0:100). The parameters observed were density, water content, ash content, vapour content, bound carbon content and heating value. The result of palm oil midrib and coconut midrib shells had a significant effect on density, water content, ash content, vapour content, bound carbon content and heating value. Based on the results of the analysis, the best treatment in this study were KSK4 of palm oil midrib and coconut midrib (25:75) with a density of 0,58 g/cm3, water content 5,82%, ash content 5,87%, evaporating content 15,01%, bound carbon content 79,12%, and heating value content 6596,65 cal/g.

PENGUPASAN KULIT BUAH DENGAN PERENDAMAN AIR PANAS TERHADAPRENDEMEN,SIFATFISIKOKIMIA DAN ORGANOLEPTIKJUSTOMAT Rendi Dwi Cahyo; Raswen Efendi; Netti Herawati
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 9 (2022): Edisi 2 Juli s/d Desember 2022
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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

Processedtomatojuicealongwiththeskinproducesalesssofttextureandtestessour,soit needs to be peel. One way to make tomato make tomato skin peel easily.This study aims toobtain the right soaking time for peeling tomato skin for manufacture of tomato juice.Thisresearch was conducted experimentally using a completely randomized design (CRD) consisting offour treatments and four replications.The treatments in this study were TS1 = without heating :TS2 = heating temperature of 80ºC, for 20 seconds, TS3 = heating temperature of 80ºC, for 25seconds, TS4 = heating temperature of 80ºC, for 30 seconds.The results of the study wereanalyzed using Analysis of Variance (ANOVA).If the calculated F is greater than the F table, theDuncan Multiple Range Test (DMRT) will be continued at the 5% level.The results showed thathealting timehad a significant effect on yield, vitamin C content, total dissolved solids, viscosity,color, and hedonic sensory test.Mean while, there was no significant difference (P>0.05) in thetaste of tomato juice.Based on the analysis of physico-chemical properties, yield, and sensory testof tomato juice, the treatment chosen in this study was heating at 80ºC for 25 seconds (TS3) with ayield of 95,74%, vitamin C content of 10.63%, total dissolved solids 13,80 Brixº, viscosity 380,967cP, and sensory ratings have a red color (2.45), slightly tomato-scented aroma (2.80), sour taste(2.35),andoverallratinglike (2.35). Keywords:tomatoes,heatingtime,tomatojuice

PENAMBAHAN MINYAK ATSIRI RIMPANG LENGKUAS MERAH PADA EDIBLE COATING TAPIOKA TERHADAP MUTU BAKSO AYAM SELAMA PENYIMPANAN DINGIN Nadia Novianti Tamba; Fajar Restuhadi; Raswen Efendi
Jurnal Sagu Vol 21, No 2 (2022)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/sagu.21.2.p.43-53

Bakso ayam merupakan perishable food atau makanan yang cepat rusak karena kandungan gizinya yang lengkap dan tempat yang cocok untuk pertumbuhan mikroba. Salah satu upaya yang dapat dilakukan untuk menjaga mutu bakso yaitu pengaplikasian edible coating yang mengandung antibakteri seperti minyak atsiri lengkuas merah. Penelitian ini bertujuan untuk mendapatkan konsentrasi minyak atsiri terbaik pada edible coating dalam menjaga kualitas bakso ayam selama penyimpanan dingin. Penelitian dilakukan secara eksperimen menggunakan rancangan acak lengkap (RAL) yang terdiri dari lima perlakuan dengan tiga kali ulangan, dengan perlakuan P0 (tanpa penambahan minyak atsiri rimpang lengkuas merah), P1 (Penambahan konsentrasi minyak atsiri rimpang lengkuas merah 0,5%), P2 (Penambahan konsentrasi minyak atsiri rimpang lengkuas merah 0,75%), P3 (Penambahan konsentrasi minyak atsiri rimpang lengkuas merah 1%), dan P4 (Penambahan konsentrasi minyak atsiri rimpang lengkuas merah 1,25%). Sampel disimpan pada suhu dingin (5ºC) selama 0, 5, 10, dan 15 hari. Data yang diperoleh dianalisis secara statistik menggunakan Analysis of Variance (ANOVA). Jika F hitung lebih besar atau sama dengan F tabel, maka analisis akan dilanjutkan dengan uji lanjut Duncan’s Multiple Range Test (DMRT) pada taraf 5%. Hasil penelitian menunjukkan bahwa edible coating yang ditambahkan minyak atsiri lengkuas merah berpengaruh nyata terhadap kadar air, pH, total plate count (TPC), dan penilaian sensori secara deskriptif. Perlakuan terbaik adalah edible coating tapioka dengan konsentrasi minyak atsiri lengkuas merah 1% yang dapat mempertahankan mutu hingga penyimpanan hari ke-10 dengan kadar air 64,55%, nilai keasaman (pH) 6,26, nilai TPC 4,94 log CFU /ml, dan deskriptif penilaian sensori untuk warna 3,47 (tulang), rasa 3,20 (rasa ayam), tekstur (kenyal).

Penggunaan Pektin Kulit Jeruk Kuok Kampar sebagai Edible Coating Terhadap Kualitas Buah Belimbing Manis Selama Penyimpanan Jamiatul Khairiyah; Raswen Efendi; Netti Herawati
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 13, No 2 (2021): Vol. (13) No. 2, Oktober 2021
Publisher : Agricultural Faculty

Kuok orange peel was containing pectin can be used as an edible coating. This research aimed to measured pectin concentration in making of edible coating to protect the surface of the starfruit for longer storage and maintained the quality. The treatment in this research was the concentration of pectin on edible coating, such as without coating (P0), pectin concentration 1% (P1), 2% (P2), 3% (P3), 4% (P4). Sampel storaged at room temperature on 0, 4, 8, and 12 days. The results showed that the edible coating from Kuok orange peel significantly affected weight loss, vitamin C, hardness, total dissolved solids, and sensory assessment to colour and hardness with descriptive nor hedonic. The best treatment was edible coating with pectin concentration 4%, can extended the storage up to 12 days with shrinkage weight amounted to 8.80%, can retain the vitamin C content of 20.03 mg/100g, 1.55 kgf/cm2 of hardness, 15.87% of brix total dissolved solids, and sensory assessment in descriptive at 12 days storage time for colour 2.57(yellow), and hardness 2.60 (soft), and sensory assessment in hedonic for colour 3.17 (rather favoured), hardness 3.13 (rather favoured).

Pendugaan Umur Simpan Rendang Telur yang Dikemas Plastik High Density Polyetilen (HDPE) dan Aluminium Foil dengan Teknik Pengemasan Berbeda Menggunakan Metode Akselerasi Raswen Efendi; Dewi Fortuna Ayu; Nadya Nofaren
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 13, No 1 (2021): Vol. (13) No. 1, April 2021
Publisher : Agricultural Faculty

The purpose of this research is to estimate the shelf life of egg rendang that is packed with High Density Polyetilen (HDPE) plastic, aluminium foil, and vacuum aluminium foil. Estimation of shelf life using the acceleration method by storing the egg rendang for 30 days at three different temperatures, i.e, 30°C, 35°C, and 40°C. The parameters observed during the storage process were sensory assessments of rancidity and thiobarbituric acid (TBA) values of egg rendang. Data were analyzed using linear regression and the equations obtained were used to calculate the shelf life of egg rendang at normal temperature, which is 27°C. The egg rendang stored using vacuum aluminium foil packaging have a longer shelf life compared to HDPE packaging and non vacuum aluminum foil. The egg rendang shelf life packed with aluminium foil vacuum based on rancidity sensory test was 100 days, with the regression equation y =-7241,9x+20,317, an activation energy (Ea) of 14.382,4 kal.mol-1, and the value of quality degradation (k) was 0.021 quality unit per day. The egg rendang shelf life packed with aluminium foil vacuum based on the TBA value was 99.50 days, with the regression equation y =-6995,3x+18,577, the activation energy (Ea) of 13.892.7 kal.mol-1, and the value of quality degradation (k) was 0.008 quality unit per day.

Penambahan Sari Lengkuas Merah (Alpinia purpurata) Dalam Edible Coating Pati Sagu Meranti Terhadap Sifat Kimia, Mikrobiologi dan Kesukaan Buah Tomat (Lycopersicum esculentum Mill) Dewi Fortuna Ayu; Raswen Efendi; Vonny Setiaries Johan; Lutfi Habibah
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 12, No 1 (2020): Vol. (12) No. 1, April 2020
Publisher : Agricultural Faculty

This research aim was to study the application of red galanga juice addition in meranti sago starch edible coating on chemical, microbiology, and hedonic properties of tomatoes during storage. The study used a Completely Randomized Design (CRD) with 5 treatments and 3 replications so that 15 (fifteen) experimental units were obtained. The treatments used were P0 (without addition of red galangal juice), P1 (1% addition of red galangal juice), P2 (3% addition of red galangal juice), P3 (5% addition of red galangal juice), and P4 (7 % addition of red galangal juice) in formulation of sago starch edible coating which applicated on tomatoes during 21 days storage. The data obtained were statistically analyzed using Anova and DNMRT at a 5% level. The results showed that the addition of red galangal juice significantly affected weight loss, total dissolved solids, hardness, total microbes, and hedonic organoleptic assessment of the tomato texture. The addition of red galangal juice in edible coating didn’t significantly affect the organoleptic assessment of the tomato color. The best treatment of this research was P4 which showed on tomatoes after 21 days storage that had 16.38% weight loss, 1.39 °Brix total dissolved solids, 5.83 kg/f hardness, 5.52 log CFU/g total microbes, and overall hedonic assessment of color was 2,70 (somewhat like), and 3.26 texture (somewhat like).

SHELF-LIFE ESTIMATION OF PINEAPPLE CHIPS BY A WATER SORPTION ISOTHERM CURVE APPROACH Dewi Fortuna Ayu; Nurmadhona Nurmadhona; Raswen Efendi
AGROINTEK Vol 17, No 2 (2023)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v17i3.14686

Pineapple chips have low moisture content and water activity, so they are able to absorb water from the environment and have an impact on shorter shelf life. One way to reduce the absorption of moisture is by choosing to package with good barrier properties. This study conducted experimentally to estimate the shelf life of household products of pineapple chips with aluminum foil and polypropylene packaging using the water sorption isotherm (ISA) curve approach. Some models of the ISA curve equation were tried, including GAB, Hasley, Caurie, Chen Clayton, Oswin, and Henderson. The parameters observed in this study consisted of initial, critical, and equilibrium moisture content, determination of the water sorption isotherm curve, slope value, saturated vapor pressure, packaging permeability, packaging area, dry weight per package, and calculation of shelf life. The results showed that the selected ISA curve equation model for pineapple chips was the Hasley model with the equation Log [In 1/aw)] = Log -1.73 + Log 1.42 Me. Permeability of polypropylene packaging was obtained at 0.1275 (g/m2.hari.mmHg), while aluminum foil was 0.0441 (g/m2.hari.mmHg). Therefore, pineapple chips have a shorter shelf life with polypropylene packaging compared to aluminum foil. The shelf life of pineapple chips with polypropylene packaging at RH 70-90% was 31.5-46.5 days, while aluminum foil packaging at RH 70-90% was 87.3-129.3 days with a critical water content of 0.0674 g H2O/g of the material. The use of aluminum foil packaging extended 2-3 times the shelf life of pineapple chips to increase the added value of the household industry of pineapple chips

Pendugaan umur simpan kerupuk sagu goreng dengan pendekatan kurva isoterm sorpsi air [Shelf-life estimation of fried sago crackers by water sorption isotherm curve approach] Ayu, Dewi Fortuna; Situmorang, Budi Lambok; Efendi, Raswen; Juarsa, Rahmadini Payla
Jurnal Teknologi & Industri Hasil Pertanian Vol 29, No 1 (2024): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtihp.v29i1.22-34

Fried sago crackers are dry local foods easily damaged by moisture during storage. To increase economic value and open commercialization opportunities, a study aimed to estimate the shelf life of white and red fried sago crackers using an acceleration method based on the water sorption isotherm curve. Estimating the shelf life was carried out by storing crackers in several modified jars containing different saturated salt solutions. Calculating the moisture permeability constant of polyethylene and polypropylene packaging was also carried out to support the necessary data. The results showed that sago crackers packaged in polypropylene had a longer shelf life than polyethylene plastic. The white sago crackers with polypropylene plastic had a shelf life of 19.89-69.83 days at 70-90% RH, while polyethylene was 12.02-42.21 days at 70-90% RH with 0.0434 g H2O.g solid-1 critical water content. The red sago crackers with polypropylene plastic had a shelf life of 18.26-69.93 days at 70-90% RH, while polyethylene was 11.04-42.27 days at 70-90% RH with a critical water content of 0.0455 g H2O.g solid-1. The chosen model for the water sorption isotherm curve was Hasley and GAB, with equation log (ln (1/aw)=-1.82-1.31 log Me for white sago fried crackers and Me=(0.5157aw)/(1-0.9632aw)(1+15.578aw) for red sago fried crackers, respectively. Fried sago crackers in polypropylene plastic packaging have the potential to be developed as local food products with a longer shelf life.

Co-Authors ', Rahmayuni ', Rahmayuni ' ', Suparno ' Adi Darman Damanik AGUNG SURYADI PRATAMA PUTRA Ahmad ' Ibrahim Ahmad Dawardi Harahap Ahmad Ibrahim Ahmad Reza Akhyar Ali Alamin Hidayat Ana ' Yudiandani Andesmar Andesmar Andry Kurniawan, Mhd Angga Pramana Anggita Yuni Ashar, Muhammad Asri Bin Ayu Diana Bayu Nugroho Chairunnisa Saragih Denty Andriani Devinta Puspita Sari Dewi Fortuna Ayu Dewi Pratiwi Dewi, Yossie Kharisma Diyah Suriani Dyah Ayu Ariani Edi Setiawan Eko Herianto Eko Raharjo Eko Sutrisno, Eko Elsa Novitasari Erpiani Siregar Evi Sribudiani Faizah ' Hamzah Faizah Hamzah Faizah Hamzah Faizah Hamzah Fajar Restuhadi Febria Martina Sari Fikri ' Hamidi FIRMANSYAH, YUKI Fitri ' Afrianti Fitria Ulfah Apriani, Fitria Ulfah Fitriani Manurung Fortuna Ayu, Dewi Gunawan Ardiansyah Habyba, Anik Nur Hamdani, Reza Rizky Hamzah, Faizah ' Hamzah, Farida Hanum Hersamila, Riztiva Hidayat, M janrigo hidayat Imam S. Dalimunthe, Imam S. Imelda Yunita Imelda Yunita Ishak Alhafis Jaisman Putra Jamiatul Khairiyah Januari Manurung Juangga Joseph A. Marpaung Jumatri Yusri Jumiati Jumiati kartika, Nilda Lasma Simanjuntak Lutfi Habibah Marpaung, Juangga Joseph A. Marwita Marwita Marwita Mazhar Perdana, Mazhar Mhd Andry Kurniawan MITA SAPUTRI Muhammad Luthfi Murdiono Abraham Sagala, Murdiono Abraham Nabila, Khansa Tasya Nadia Novianti Tamba Nadya Nofaren Netti Herawati Netti Herawati Noviar ' Harun Noviar Harun Noviar Harun2 Novita Yanti Nuraisah ' Nurmadhona Nurmadhona Nurul Hadi PRATAMA PUTRA, AGUNG SURYADI Putra, Anugerah Dwi Putri, Desi Septia R. S. H, Ahmad Ibrahim Rafi Leo Leo Rosi Rahmadini Payla Juarsa Rahmayuni ' Rahmayuni Rahmayuni Rahmayuni Rahmayuni, Rahmayuni Rapidos, Rotua Rendi Dwi Cahyo Resty Rahayu Rianto Rianto Ricki Mustapa Rico Andyka Harahap Rika Andeska Ristia, Jeany Robby Rahadian Romdatul Sholeha Rossi, Evy RSH, Ahmad Ibrahim Rudianto ' Ryan Nathanael S, Ryan Nathanael Saddam Husein Hasibuan Salman, Annisa Nazifa SAPUTRI, MITA Sari, Manja SARI, SELVI MUSTIKA SELVI MUSTIKA SARI Serliana, Afri Shanti Fitriani Sinaga, Dian Felicia Sise Heralita Situmorang, Budi Lambok Suherni Safitri Rangkuti Sundari, Rahyeni Milia Suwito ' Syahrum Syahrum Syaputri, Citra Dwi Tamba, Nadia Novianti Tanjung, Riski ' Teddy Yohannes Tarigan, Teddy Yohannes USMAN PATO Vonny Setiaries Vonny Setiaries Johan Yasa Rudin Yelmira Zalfiatri Yosua Sihotang YUKI FIRMANSYAH Yusmarini Yusmarini Zainal Arifin Zalfiatr, Yelmirai Zulhamdi Sumitro

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