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Vonny Setiaries Johan
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Potensi Cuka Kayu dari Eucalyptus pellita dan Acacia mangium Wild Sebagai Antimikroba ', Sudarnyoto; Johan, Vonny Setiaries; ', Rahmayuni
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 1, No 1 (2014): Wisuda Februari Tahun 2014
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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Abstract

Waste timber during logging Eucalyptus pellitaand Acacia mangium Wild from plant forest industry has not been in use, where it can processing as wood vinegar. The purposed of this study were to obtain wood vinegar from Eucalyptus pellita and Acacia mangium Wild and determine the antimicrobial activity from both wood vinegar. Antimicrobial activity conducted with view clear zone around the paper disc soaked in vinegar on a medium Nutrient Agarcontains microbial pathogens Staphylococcus aureus and Escherichia coli. Bothwoodvinegardilutedwithdistilled water at concentration of50%, 40%, 30%, 20% and10% respectively, andhad 3replicatesconcentration. The results showed that the yield of wood vinegar fromEucalyptus pellitais 32.89% and fromAcacia mangium Wild is 29.63%.Woodvinegarfrom Eucalyptuspellitaata concentration of 10% has azone ofinhibitionagainstStaphylococcus aureusaveragediameter3.38mmand50% at concentration 7.15mm, while theconcentration of10% inhibition zoneinthe bacteri Escherichiacolithe average diameter7.24mmand50% at concentration 8.79mm. Wood vinegar from all concentration indication has activity antimicrobial. Growth of Staphylococcus aureus and Escherichia coli was inhibited by both wood vinegar at concentration of 10%. Keywords: Wood Vinegar, Eucalyptus pellita, Acacia mangium Wild.
Pemanfaatan Tepung Kulit Singkong Dalam Pembuatan Mi Sagu Instan Siagian, Ucok Wandi; Pato, Usman; Johan, Vonny Setiaries
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 1, No 1 (2014): Wisuda Februari Tahun 2014
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The research aim was to find the best formulation for making instant noodle from cassava peel flour and sago starch. This study was conducted using Complete Random Design with three repetitions and six treatments. The treatments for manufacturing instant noodles were  SK0 (sago starch  100%), SK1 (sago starch 95%  and cassava peel flour 5%), SK2 (sago starch 90% and cassava peel flour 10%), SK3 (sago starch 85% and cassava peel flour 15%), SK4 (sago starch 80% and cassava peel flour 20%), and SK5 (sago starch 75% and cassava peel flour 25%). Parameters observed were the moisture content before and after frying, protein content, acid value, intactness and rehydration time. The results show that addition of cassava feel flour significantly affected the moisture content before and after flying, protein content, acid value and intactness, but did not significantly influence the rehydration time of instant noodle. The best treatment was SK5 (sago starch 75% and 25% cassava peel flour) with moisture content before and after frying 9.12 % and 7.12% respectively, protein content 6.14%, acid number 0.03%, intactness 94.93% and  rehydration time 4.23 minutes. Keywords: sago starch, cassava peel flour, instant noodle
PEMANFAATAN KULIT BUAH NAGA MERAH (Hylocereus polyrhizus.) SEBAGAI BAHAN TAMBAHAN DALAM PEMBUATAN ES KRIM ', Waladi; Johan, Vonny Setiaries; Hamzah, Faizah
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 2, No 1 (2015): Wisuda February 2015
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This study was red dragon fruit peel can be used as natural dyes. The purpose of to get the best formulations of red dragon fruit peel ice cream by physical properties, fiber and organoleptic test. This research used a completely randomized design (CRD) with four treatments and four replications. The treatment in this study are E0 (without the addition peel of red dragon fruit), E1 (addition of 2% red dragon fruit peel), E2 (addition of 4% red dragon fruit peel), and E3 (addition of 6% red dragon fruit peel). Data obtained were treated by analysis of variance followed by Duncan New Multiple Range Test (DNMRT) the level of 5%. The results showed that the addition of red dragon fruit peel had significant effect on the overrun, ice cream melting time, fiber content, hedonic of texture, colour, overall acceptance and descriptive of texture, color and flavor. The addition of red dragon fruit peel had not significant effect on hedonic of taste, flavor and descriptive sensory. The best formulation this study is addition of 6% red dragon fruit peel. Keywords : Red dragon fruit peel, natural dyes, ice cream.
VARIASI PENAMBAHAN PATI SAGU TERMODIFIKASI HMT (HEAT MOISTURE TREATMENT) TERHADAP SIFAT SENSORI MI SAGU INSTAN Hutagalung, Eva Astriani; Johan, Vonny Setiaries; ', Rahmayuni
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 2, No 2 (2015): Wisuda Oktober 2015
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The objectiveof this research were to produce instant noodles made from nature sago starch and sago starch modified by heat moisture treatment and to get the best sensory properties that meets the indonesian instant noodle standard (SNI 01- 3551- 2000). The design used in this study were completely randomized design with 5 treatments and 4 replications. The treatment were the ratio between nature sago starch and sago starch modified by heat moisture treatment. The data obtained were statistically analyzed using analysis of variance (ANOVA) and followed by a test using Duncan's New Multiple Range Test (DNMRT) at the level of 5%. The results showed, that variation ofnature starch sago and sago starch modified by heat moisture treatment significanly affected organoleptic test except taste, that meets the indonesian instant noodle standard (SNI 01- 3551- 2000). The best sensory propertis are in treatment according to descriptive test of ratio nature sago starch and sago starch modified by heat moisture treatment 1:1 is less colored brown to slightly brown, not flavored sago, slightly chewy texture, whille the hedonic test assessed according to the likes of panelist.   Key words: instant noodles, nature sago starch, sago starch modified by heat moisture treatment.
PENAMBAHAN SORBITOL SEBAGAI PLASTICIZER DALAM PEMBUATAN EDIBLE FILM PATI SUKUN Putra, Anugerah Dwi; Johan, Vonny Setiaries; Efendi, Raswen
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 4, No 2 (2017): Wisuda Oktober Tahun 2017
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Edible film is a thin layer of edible material placed on the surface of food products to provide a barrier for moisture, oxygen and solid transfer of the food. The main raw material in making edible film is breadfruit starch, chitosan as stabilizer and sorbitol as plasticizer. Theaimed of this research was to determine the effect sorbitol addition as a plasticizer to the quality of edible film and determine the proper concentration of sorbitol to produce an elastic and not fragile edible film. This research used a completely randomized design (CRD) with five treatments (without sorbitol, 0.4%, 0.8%, 1.2% and 1.6%) and four replications. The result showed that the best sorbitol concentration was S1 (0.4%) with thickness 0.21mm, The rate of water vapor transmission 462.11 g/m2/24 h, tensile strength 10.33 Mpa and elongation 5.29%.Keywords: edible film, sorbitol, plasticizer, breadfruit starch.
PENAMBAHAN BUAH NANASDALAM PEMBUATANVELVA WORTEL Tampubolon, Ratih Helen Sri Hartati; Yusmarini, Yusmarini; Johan, Vonny Setiaries
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 4, No 2 (2017): Wisuda Oktober Tahun 2017
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The purpose of this research was to get the best formulationof velvacarrot with additional pineapple. This research was used Completely Randomized Design (CRD) with five treatments and four replication which followed by Duncan’s New Multiple Range Test (DMNRT) atlevel of 5%. The treatments were WN1 (puree carrot 100%), WN2 (puree carrot 80% : puree pineapple 20%), WN3 (puree carrot 70% : puree pineapple 30%), WN4 (puree carrot 60% : puree pineapple 40%) and WN5 (puree carrot 50% : puree pineapple 50%). The results showed that the concentration of puree carrot and puree pineapple in making velvasignificantly affected to degrees of overrun, acidity (pH), melting time, crude fiber content, and assessment sensory (descriptive and hedonic). The best treatment of making velvawas WN5 with overrun 27.75%, pH 4.16, melting time 16.62 minutes, crude fiber content 1.29% and organoleptic scores of WN5are 3.04 (colour), 2.56 (flavour), 2.44 (taste), 3.52 (texture) and overall (2.77). Keywords: velva, carrot, pineapple.
PENGARUH PENAMBAHAN SARI BUAH NANAS terhadap MUTU MINUMAN JELLY CINCAU Piranti, Alde; Johan, Vonny Setiaries; Ali, Akhyar
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 5, No 1 (2018): Wisuda April Tahun 2018
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The purpose of this study were to determine the quality and the best formulation of cincau jelly drink with addition of pineapple extract. This study used a Complete Randomized Design consisting of five treatments and three replications to obtain fifteen experimental units. The treatments in this study were CN1 (cincau extract 90% and pineapple extract 10%), CN2 (cincau extract 80% and  pineapple extract 20%), CN3 (cincau  extract 70% and pineapple extract 30%), CN4 (cincau extract 60% and pineapple extract 40%), and CN5 (cincau extract 50% and pineapple extract 50%). The data obtained using the analysis of variance followed by Duncan’s New Multiple Range Test (DNMRT) at 5% level. Result of variance indicated that the ratio of grass jelly extract and pineapple extract at different concentration have significant effected on the content of sucrose concentration, pH, viscosity, color, flavor, texture, and overall assesment of hedonic jelly drinks produced. The best treatment was CN5 (cincau extract 50% and pineapple extract 50%), with sucrose concentration 21.09%, pH 4.36, viscosity 12175.30 cP, and description color was brownish green, scented pineapple, pineapple taste, slightly chewy texture, and overall rated liked by the panelists with a score 4.16.Keywords: cincau, pineapple, and jelly drink
RASIO SARI WORTEL DAN SARI BUAH NANAS TERHADAP KUALITAS PERMEN JELLY Dewi, Seprina Putri; Harun, Noviar; Johan, Vonny Setiaries
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 5, No 1 (2018): Wisuda April Tahun 2018
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The purpose of this study was to get the right ratio of carrot extracts and pineapple extracts to produce jelly candy with good quality according to SNI. This research used a Complete Randomized Design (CRD) with five treatments and  three replications to obtain fifteen experimental units. The treatment in this study included WN1 (carrot extracts 90% : 10% pineapple extracts), WN2 (carrot extracts 80% : 20% pineapple extracts), WN3 (carrot extracts 70% : 30% pineapple extracts), WN4 (Carrot extracts 60% : 40% pineapple extracts) and WN5 (carrot extracts 50% : 50% pineapple extracts). Data were analized using analysis of variance (ANOVA) then proceed with DNMRT test at 5% level. The results showed that the ratio of carrot extracts and pineapple extracts had significant effect on moisture content, ash content, pectin content, reduction sugar content, color, aroma, taste, texture and overall assessment of the jelly candy produced. The selected treatments that complied with SNI 3574-2-2008 were WN1 with a ratio of 90% carrot extracts and 10% pineapple extracts. The jelly candy produced contains 7.22% of moisture content, 0.82% of ash content, 2.29% of pectin content, 19.24% of reduction sugar content with description very orange (colour), carrot and pineapple (aroma), carrot and pineapple (taste) and slightly chewy (texture) and overall considered liked by the panelist with a score of 1.89. Keywords:  jellycandy, carrot extracts, pineapple extracts.   
PEMANFAATAN KULIT BUAH NAGA MERAH DALAM PEMBUATAN PERMEN JELLY BUAH PEDADA sulistianingsih, Yuni; Johan, Vonny Setiaries; Herawati, Netti
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 4, No 2 (2017): Wisuda Oktober Tahun 2017
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This research carried to obtain the best ratio of red dragon fruit peel and pedada fruit extracts in the manufacture of jelly candy. The research used a Complete Randomized (CRD) with five treatments and four replications which were followed by Duncan’s New Multiple Range Test (DNMRT) at level 5%. The treatments in this research were PN1(ratio of red dragon fruit peel and pedada fruit extracts 90:10), PN2 (ratio of red dragon fruit peel and pedada fruit extracts 80:20), PN3 (ratio of red dragon fruit peel and pedada fruit extracts 70:30), PN4 (ratio of red dragon fruit peel and pedada fruit extracts 60:40), PN5 (ratio of red dragon fruit peel and pedada fruit extracts 50:50).  The result of analysis showed that the ratio of red dragon fruit peel and pedada fruit extracts significantly effect on moisture content, ash content, fiber content, reduce sugar and colour but did not significantly  effect of taste, texture and overall assesment of jelly candy. The best formulation jellycandy was PN4 with water content 7.52%; ash content 2.02%; fiber content 1.60% and reduce sugar content 20.48%. Organoleptic scores of PN4 were 2.37 (red); 3.07 (sweet little sour); 3.46 (netral flavour); 3.93 (chewy) and 3.70 (overall) assesment of jelly candy.  Keyword:Jelly candy, red dragon fruit peel and pedada fruit.
Pemanfaatan Tomat dan Nanas dalam Pembuatan Velva Utilization of Tomato and Pineapple in the Manufacturing of Velva Satriono, Satriono; Johan, Vonny Setiaries; Hamzah, Faizah
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 5 (2018): Edisi 2 Juli s/d Desember 2018
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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The purpose of the research was to obtain the amount of tomatoes puree and pineapple puree in making velva. This research used a Completely Randomized Design (CRD) experiment with four treatments and four replications followed by Duncan’s New Multiple Range Test (DNMRT) at level of 5%. The treatments in this research were TN1 (tomato puree 70%, pineapple puree 30%), TN2 (tomato puree 50%, pineapple puree 50%), TN3 (tomato puree 30%, pineapple puree 70%) and TN4 (tomato puree 10%, pineapple puree 90%). The result of analysis of variance showed that different percentase of tomato puree and pineapple puree in significantly affected the degrees of overrun, melting time, total dissolved solid, vitamin C and assessment sensory (descriptive and hedonic) of velva the best treatment this reseach was TN3 with overrun 22.65%, melting time 16.69 minutes, total dissolved solid 29.65°Brix, vitamin C 10.73 ml/100 g.The result of descriptive test assessment showed that the velva had orange color (3.30), tomato and penealple falvour (3.33), tomato and penealple taste (2.47), and soft texture (3.67). Overrall assessment of hedonic test on puple sweet potato velva was preferred by the panellist. Keywords: velva, tomato, pineapple
Co-Authors ', ADI WIBOWO ', CAHAYA OKTAVIA OKTAVIA ', FAIZAH HAMZAH ', Rahmayuni ', RASWEN EFENDI EFENDI ', Sudarnyoto ', Waladi .,, Rahmayuni .,, Yusmarini ADI WIBOWO ' Agung Surya Wiratno Agus Anjar Sumantri Samosir Ahmad Ibrahim Akhyar Ali Akhyar Ali Alamin Hidayat Ali, Akhyar ' Alvin Yolanda Hidayatullah AR, Nur Hasnah ARIF BUDIANTO Arnizam ' Arnizam Arnizam Ayu Diana Ayu Lestari P, Putri Azli Ananta Ginting Bagus Duhan Irfandy Bambang Edi Purnomo Berlio ' Mandriali Bondan Sumantri Budiman Budiman CAHAYA OKTAVIA OKTAVIA ' Dame Agunantri Suryani Dewi Fortuna Ayu Dewi Fortuna Ayu Dewi, Seprina Putri Dewi, Yossie Kharisma E Gumbira Said Edo Saputra Eko Sutrisno, Eko Elpida Fitri Elvi Yenie Elvi Yenie, Elvi Emrinaldi Emrinaldi, Emrinaldi Eri Hernanda Eriyati Eriyati Eriyati, Eriyati Erpiani Siregar Eva Astriani Hutagalung, Eva Astriani Faizah ' Hamzah Faizah Hamzah Faizah Hamzah Faizah Hamzah FAIZAH HAMZAH ' Faizah Hamzah3 Fajar Restuhadi Hafidawati, Hafidawati Hakim Santo Hamzah, Farida Hanum Hendra ' Saputra Hermansyah Silitonga Hijratun Amini Ida Zahrina Ilvan ' ' Imelda Yunita Indah Purnama Sari Ira Novrika Jalukhu Irene Cahya Maharani Irfandy, Bagus Duhan Islamy, Muhammad Agung Ismail Haridsyah Jumansyah, Hadi Jumiati ' Kepri Dianto Khairany, Septy Khusnul Khuluqiah Kurniawan, Mhd Andhry Kusumaningrum Kusumaningrum Lutfi Habibah M. Adetya Hidayat M. Atep Solihin Megawati Megawati Meieri Adelila Saragih MELIYANA MELIYANA Mhd Andry Kurniawan Michael Johnrencius Muhammad Agung Islamy Muhammad Idhamsyah Muhammad Luthfi Muhammad Suhadah Malau Musbar, Hafidawati Netti Herawati Netty Herawati Nopiani, Yanti NOVIAR HARUN Noviar Harun Noviar Harun Novri Oksianus Harahap Patimah, Juli Patrisia Marlina Br Sinaga Piranti, Alde Putra Mayzent Manik Putra, Anugerah Dwi Putra, M. Hidayatullah Setia Dharma Putra, Suyudi ' Putri Ayuni Rahmadini, Yen Yen Rahmayuni ' Rahmayuni ' ' Rahmayuni Rahmayuni RAHMAYUNI RAHMAYUNI Rahmayuni Rahmayuni Rahmayuni Rahmayuni Rahmayuni Rahmayuni, Rahmayuni Ranita Sari RARA ANIRA Raswen Efendi RASWEN EFENDI EFENDI ' Restu Mahyudi Resy Fressetya Riftyan, Emma RUSDA AZIZAH RITONGA Sahputra, Muhammad Bijaksono Sapta Rahardja Sari, Ranita SARI, SESMITA Satriono Satriono Septi Hidayati, Septi Serliana, Afri SESMITA SARI Shanti Fitriani Sholihah, Rahayu Simanjorang, Tuah Hamonangan Simarmata, Robinson Tua B Sri Wahyuni sulistianingsih, Yuni Sunardi Setiaries Sunardi SUZANA KHAIRANI Syahidah Bannan Qonita Tampubolon, Ratih Helen Sri Hartati Tari Zulfalina Taufik Djatna Triwibowo, Radez Triwibowo Tuah Hamonangan Simanjorang Ucok Wandi Siagian USMAN PATO Vita F. Artanti Wardana, Nico Wike Rahfani Wulandari, Friska Fris Yelmira Zalfiatri Yogi Kurniawan Yogi Kurniawan, Yogi Yusmarini Yusmarini Zainal Arifin Zelviani, Puja Febri ZULFAJRI ZULFAJRI Zulfajri, Zulfajri