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Vonny Setiaries Johan

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Author-ID : 2650427

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PENGARUH PENAMBAHAN BUAH NANAS TERHADAP KUALITAS KIMIA DAN SENSORI BAKSO DAGING AYAM KAMPUNG VONNY SETIARIES JOHAN; RUSDA AZIZAH RITONGA; RAHMAYUNI RAHMAYUNI
Jurnal Sagu Vol 19, No 1 (2020)
Publisher : Universitas Riau

Tujuan dari penelitian ini adalah untuk mendapatkan rasio terbaik antara daging ayam kampung dan bubur buahnanas dalam pembuatan bakso. Penelitian ini menggunakan metode eksperimen dengan menggunakanRancangan Acak Lengkap (RAL) dengan lima perlakuan dan tiga ulangan. Perlakuannya adalah rasio dagingayam dan bubur buah nanas, yaitu AN1 (100 : 0), AN2 (95 : 5), AN3 (90 : 10), AN4 (85 : 15), AN5 (80 : 20). Datadianalisis secara statistik dengan menggunakan sidik ragam (ANOVA) dan diuji lanjut dengan Duncan NewMultiple Range Test (DNMRT) pada tingkat 5%. Parameter yang diamati adalah kadar air, kadar abu, kadarprotein, kadar lemak, kadar serat kasar, serta uji sensori terhadap warna, aroma, rasa, kekenyalan, keempukan,dan penilaian keseluruhan. Hasil penelitian menunjukkan bahwa penambahan bubur buah nanas pada baksoayam kampung berpengaruh nyata terhadap kadar air, kadar abu, kadar protein, kadar lemak, kadar serat kasar,serta uji sensori warna, aroma, rasa, kekenyalan, keempukan, dan penilaian keseluruhan. Berdasarkan penelitianini, perlakuan terbaik adalah rasio daging ayam dan bubur buah nanas (95 : 5) yang memiliki kadar air 52,15%,kadar abu 0,85%, kadar protein 13,67%, kadar lemak 9,22%, kadar serat kasar 0,030% . Hasil uji sensori warnaabu-abu, beraroma daging ayam, berasa daging ayam, kenyal dan empuk. Berdasarkan uji hedonik warna,aroma, rasa, kekenyalan, keempukan, dan penilaian keseluruhan disukai oleh panelis.

PEMANFAATAN WORTEL (Daucus carota L.) DALAM MENINGKATKAN MUTU NUGGET TEMPE ADI WIBOWO '; FAIZAH HAMZAH '; VONNY SETIARIES JOHAN
Jurnal Sagu Vol 13, No 2 (2014)
Publisher : Universitas Riau

The purpose of this study was to obtain the best tempeh nugget with the addition of carrot in term of nutrientcontent, fiber level and organoleptic test. This study used a Complete Randomized Design (CRD) with fourtreatments and four replications treatment. The treatments were TW1 (90% tempeh : 10% carrot), TW2 (80%tempeh : 20% carrot), TW3 (70% tempeh : 30% carrot), TW4 (60% tempeh : 40% carrot). Data obtained weretreated by the analysis of variance followed by Duncan New Multiple Range Test (DNMRT) at the level of 5%.The results show that the ratio of tempeh and carrot in each treatment significantly affected to the moisture,fiber, ash and protein content, taste hedonic, texture but did not significantly affected to color, flavor andoverall assessment. The best treatments in this research was TW4, with moisture content of 52,73%; proteincontent 13,37% that meet the quality standard of chicken nugget (SNI 01-6683-2002). The ash content1,53% and fiber content 3,12% was quite higher than those of standard.Key words: Nugget, Tempeh, carrot, fiber

PENGARUH PEMBERIAN BEBERAPA JENIS GULA DAN SUMBER NITROGEN TERHADAP PRODUKSI NATA DE PINA Yusmarini '; Usman pato; Vonny Setiaries Johan
Jurnal Sagu Vol 3, No 01 (2004)
Publisher : Universitas Riau

The effect of addition of various sugars and nitrogen sou rces on the production of nata de pina was evaluated.Data obtained were treated by the analysis of variance followed by Duncan's New Multiple Range Ttest Resultsof study indicate that various sugars and nitrogen sources significiintly affected the thickness, weight andrcndcmcnt of nata, however no effect of these compounds on the water content. Combination of sucrose assource of sugar and urea as source of nitrogen exhibited the highest production of nuta compared to othertreatments.

PEMANFAATAN PATI SAGU DAN TEPUNG IKAN PATIN DALAM PEMBUATAN BISKUIT SESMITA SARI; VONNY SETIARIES JOHAN; AKHYAR ALI
Jurnal Sagu Vol 15, No 2 (2016)
Publisher : Universitas Riau

The objectives of this research was to obtain the best ratio of sago starch and catfish flour in making biscuitand meet the quality standard of biscuits (SNI 01-2973-1992). This research used a completely randomizeddesign (CRD) with 5 treatments and 4 replications. The treatments in this research were ratio of sago starchand catfish flour; SP1 (80 : 20), SP2 (70 : 30), SP3 (60 : 40), SP4 (50 : 50) and SP5 (40 : 60). The data obtainedwas analyzed statistically using analysis of variance and further tested with DNMRT at the level of 5%. Theresult showed the different combination of sago starch and catfish flour gave significant effect on the moisturecontent, ash content, protein content, fat content, colour, aroma, texture and taste of biscuit using descriptivetest. Based on the overall assessment, the panelists lightly like biscuit of all treatments. The best treatment ofthis research was biscuit with ratio sago starch 40 and catfish flour 60, which moisture content 3.55%, ashcontent 1.36%, protein content 27.33%, fat content 8.88% and met quality standard of biscuit (SNI 01-2973-1992). The biscuit have characteristics cream in colour, the aroma was fishy, little brittle and tasted ofcatfish.

UTILIZATION OF CASSAVA PEEL FLOUR FOR PRODUCING SAGO INSTANT NOODLES Ucok Wandi Siagian; Vonny Setiaries Johan; Usman Pato
Jurnal Sagu Vol 12, No 2 (2013)
Publisher : Universitas Riau

The objective of this research was to find best formulation for making instant noodle from cassava peel flourand sago starch. This study was conducted using Complete Random Design with three repetitions and sixtreatments namely, SK0 (100% sago starch), SK1 (95% sago starch and 5% cassava peel flour), SK2 (90%sago starch and 10% cassava peel flour), SK3 (85% sago starch and 15% cassava peel flour), SK4 (80%sago starch and 20% cassava peel flour), and SK5 (75% sago starch and 25% cassava peel flour). Dataanalyzed using ANOVA (Analysis of Variance) and further analyzed with DNMRT . The results showed thataddition of cassava feel flour significantly affected the moisture content before and after frying, proteincontent, acid value and intactness, but did not significantly influence rehydration time. The best formulationwas SK5 (75% sago starch 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 time4.23 minutes.Key words: instant noodle, cassava peel flour, sago starch

PEMANFAATAN BUAH SALAK SIDIMPUAN DAN BUAH NANAS DALAM PEMBUATAN FRUIT LEATHER Restu Mahyudi; Vonny Setiaries Johan; Faizah Hamzah
Jurnal Sagu Vol 19, No 2 (2020)
Publisher : Universitas Riau

ABSTRAKFruit leather merupakan salah satu jenis kudapan berasal dari daging buah yang telah dihancurkan dan dikeringkan, sehingga berbentuk lembaran tipis yang mempunyai konsistensi dan rasa yang khas. Tujuan penelitian ini adalah untuk mendapatkan rasio terbaik dari bubur buah salak padang sidimpuan dan bubur buah nanas dalam pembuatan fruit leather. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan lima perlakuan dan tiga ulangan. Perlakuan dalam penelitian ini yaitu rasio bubur buah salak dan bubur buah nanas SN1 (90:10), SN2 (80:20), SN3 (70:30), SN4 (60:40), dan SN5 (50:50). Data dianalisis secara statistik dengan menggunakan sidik ragam (ANOVA) dan di uji lanjut dengan Duncan New Multiple Range Test (DNMRT) pada taraf 5%. Parameter yang diamati dalam penelitian ini meliputi, kadar air, kadar abu, nilai pH, kadar serat kasar, kadar gula total serta penilaian sensori secara dekriptif terhadap warna, aroma, rasa, kekenyalan, dan penilaian hedonik secara keseluruhan. Hasil penelitian menunjukkan bahwa rasio bubur buah salak dan bubur buah nanas pada fruit leather yang dihasilkan berpengaruh nyata terhadap kadar air, kadar abu, kadar serat kasar, kadar gula total serta uji sensori terhadap warna, aroma, rasa, kekenyalan, dan penilaian hedonik secara keseluruhan. Berdasarkan analisis kimia dan sensori dari fruit leather yang dihasilkan perlakuan terpilih pada penelitian ini adalah rasio bubur buah salak dan bubur buah nanas (70:30) dengan kadar air 10,56%, kadar abu 0,87%, nilai pH 4,23, kadar serat kasar 3,14%, kadar gula total 21,46%, memiliki warna kuning (skor 2,50), beraroma buah salak dan buah nanas (skor 2,73), rasa manis sedikit asam (skor 2,83), kekenyalan agak kenyal (skor 2,90), dan penilaian hedonik disukai panelis (skor 4,00). Kata Kunci: Fruit leather, bubur buah salak, dan bubur buah nanas.

UTILIZATION OF SUGAR PALM FRUIT AND RED DRAGON FRUIT IN MAKING OF VELVA Ira Novrika Jalukhu; Vonny Setiaries Johan; Rahmayuni Rahmayuni
Jurnal Sagu Vol 20, No 1 (2021)
Publisher : Universitas Riau

Velva is a frozen dessert made from fruits and vegetables which has low fat and high fiber. The purpose of this research was to obtain the best combination of sugar palm fruit and red dragon fruit puree on the quality of velva. This study used a completely randomized design with five treatments and three replications, resulting in 15 experimental units. The treatments in this research were the ratio of sugar palm fruit puree and red dragon fruit puree, included with level namely (90:10), (80:20), (70:30), (60:40), (50:50). Parameters observed in this study included were overrun, melting time, crude fiber content, total solids, pH, antioxidant and sensory assessment (descriptive and hedonic taste). Results of the research showed that addition of sugar palm fruit puree and red dragon fruit puree significantly affected to overrun, melting time, crude fiber, total solids, pH, antioxidant and sensory taste. The best treatment was a treatment with sugar palm fruit puree and red dragon fruit puree (50:50) with 5.46 % overrun, 7.35 minutes melting time, 1.30 % crude fiber, 23.92% total solids, 3.32 pH, and 80.13 IC50 (μg/ml) antioxidant. The result of the descriptive test of the velva from the best treatment was purple, scented with red dragon fruit flavor, red dragon fruit taste, soft textured, and for overall acceptance the panelists like the velva produced. Keywords : Velva; sugar palm fruit, red dragon fruit

PENGARUH PENAMBAHAN KHITOSAN TERHADAP BEBERAPA KARATERISTIK FILM RAMAH LINGKUNGAN (FRL) BERBASIS PATI SAGU (Metroxylon sp.) CAHAYA OKTAVIA OKTAVIA '; RASWEN EFENDI EFENDI '; VONNY SETIARIES JOHAN SETIARIES JOHAN
Jurnal Sagu Vol 14, No 2 (2015)
Publisher : Universitas Riau

ABSTRACTBiodegradable film is plastic which can be decompose naturally by microorganism to be sustainablecompounds. The main raw material is from sago starch. But biodegradable film based on starch give lesscharateristic. The purpose of research to getting the best combination of chitosan on making biodragadablefilm based by sago starch. The research using completely randomized design (CRD). The Results analysis ofvariance showed a significantly (P<0,05) and followed by duncan’s new multiple range test level of 5 %.Chitosan concentration used in this study was 2% , 3% , 4% , 5% and 6%. The best combination is a thirdtreatment that chitosan concentration of 4% with a water content of 18,72 %, a thickness of 0,04 mm, waterresistance of 25,95 % and degradation of 81,31 %.Key words : Biodegradable film, sago starch, chitosan.

PEMANFAATAN TEPUNG TALAS DAN TEPUNG KACANG MERAH DALAM PEMBUATAN CRACKERS MELIYANA MELIYANA; VONNY SETIARIES JOHAN; YELMIRA ZALFIATRI
Jurnal Sagu Vol 18, No 1 (2019)
Publisher : Universitas Riau

This research was aimed to get the best crackers from a combination ratio of taro flour and red bean flour incrackers making. Research method was completely randomized design (CRD) experiment which consisted offive treatments and each treatment was repeated three times. Treatments of taro flour and red bean flour were90:10, 80:20, 70:30, 60:40, 50:50. Data were statistically analyzed by using analysis of variance and continuedwith duncan’s new multiple range test at 5% level. The result of this study showed that the ratio of taro flourand red bean flour significantly affected moisture contents, ash contents, protein contents, color, flavour,aroma, and crunchiness. Based on this research, the best treatment was the crackers with taro flour and redbean flour 50:50, which had average of moisture content of 2.21%, ash content of 2.53%, and protein contentof 9.07%. Sensory assessment of crackers by panelist showed that this crackers had a brown color, red beantaste, red bean flour, and rather hard textures.

PERBEDAAN KONSENTRASI GELATIN TERHADAP KUALITAS PERMEN MARSHMALLOW BUAH NAGA MERAH (Hylocereus polyrhizus) ZULFAJRI ZULFAJRI; NOVIAR HARUN; VONNY SETIARIES JOHAN
Jurnal Sagu Vol 17, No 1 (2018)
Publisher : Universitas Riau

The purpose of this research was to obtain the best concentration of a gelatine in making red dragon fruitmarshmallow which was met to SNI. The research used Complete Randomized Design with 4 treatments and4 replications. The treatments were G1 (gelatine 6%), G2 (gelatine 8%), G3 (gelatine 10%), and G4 (gelatine12%). The obtained data were analyzed statistically using Anova and followed by DNMRT at 5%. Theresearch showed that the addition of gelatine was significantly effected on water content, ash content,sucrose content, vitamine C, density, and organoleptic test. The best treatment of this research was G2(gelatine 8%) which had water content 19.81%, ash content 0.29%, sucrose content 59.70%, vitamine C1.98 mg, and density 0.80 g/ml, and was described as rather chewy, rather hard and overall assesment ofmarshmallow candy was preferred by the panelists.

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 Angga Pramana, Angga 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 Endyra, Fadlila Eri Hernanda Eriyati Eriyati Eriyati, Eriyati Erlangga, Muhammad Erpiani Siregar Eva Astriani Hutagalung, Eva Astriani Faizah ' Hamzah Faizah Hamzah Faizah Hamzah Faizah Hamzah FAIZAH HAMZAH ' Faizah Hamzah3 Fajar Restuhadi Gunawan, Chandra Hafidawati, Hafidawati Hakim Santo Hamzah, Farida Hanum Hendra ' Saputra Hermansyah Silitonga Hijratun Amini Ida Zahrina Ihsan, Fikratul Ilvan ' ' Imelda Yunita Indah Purnama Sari Ira Novrika Jalukhu Irene Cahya Maharani Irfandy, Bagus Duhan Islamy, Muhammad Agung Ismail Haridsyah Jalukhu, Ira Novrika Jumansyah, Hadi Jumiati ' Kepri Dianto Khairany, Septy Khusnul Khuluqiah Kurniawan, Mhd Andhry Kusumaningrum Kusumaningrum Lestari P, Putri Ayu Lutfi Habibah M. Adetya Hidayat M. Atep Solihin Malau, Muhammad Suhadah Megawati Megawati Meieri Adelila Saragih MELIYANA MELIYANA Mhd Andry Kurniawan Michael Johnrencius Muhammad Agung Islamy Muhammad Idhamsyah Muhammad Luthfi Muhammad Suhadah Malau Musbar, Hafidawati Nasution, Addiena Syahvina Netti Herawati Netty Herawati Ningsih, Arum Rovarti Nopiani, Yanti Noviar Harun Noviar Harun NOVIAR HARUN Novri Oksianus Harahap Panjaitan, Bintang Sipartogi Patimah, Juli Patrisia Marlina Br Sinaga Piranti, Alde Putra Mayzent Manik Putra, Anugerah Dwi Putra, M. Hidayatullah Setia Dharma Putra, Suyudi ' Putri Ayuni Putri, Nadya Novianti Dwi Rahmadini Payla Juarsa 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 Ristia, Jeany Roni, Ahmad Ibrahim Roni, Masyitah RUSDA AZIZAH RITONGA Sahputra, Muhammad Bijaksono Salman, Annisa Nazifa Santo, Hakim Sapta Rahardja Sari, Ranita SARI, SESMITA Satriono Satriono Septi Hidayati, Septi Serliana, Afri SESMITA SARI Shanti Fitriani Sholihah, Rahayu Sianturi, Eben Ezer 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

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