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Vonny Setiaries Johan
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Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Medicine & Pharmacology Social Sciences Other

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RASIO BUAH JAMBU BIJI MERAH (Psidium guajava L.) DAN BUAH APEL HIJAU MANALAGI (Mallus sylvestris Mill.) TERHADAP MUTU PERMEN JELLY Sahputra, Muhammad Bijaksono; Hamzah, Faizah; Johan, Vonny Setiaries
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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Abstract

The purpose of this research was to obtain the best ratio of red guava and green apple manalagi in making of jelly candy. This research used Complete Randomized Design (CRD) with five treatments and three replications followed by Duncan’s New Multiple Range Test (DNMRT) at level 5%. The treatments in this research were P1 (ratio of red guava and green apple manalagi 90 : 10), P2 (ratio of red guava and green apple manalagi 80 : 20), P3 (ratio of red guava and green apple manalagi 70 : 30), P4 (ratio of red guava and green apple manalagi 60 : 40) and P5 (ratio of red guava and green apple manalagi 50 : 50). The result of analysis of variance showed that ratio of red guava and green apple manalagi has significantly affected the moisture contents, ash contents, vitamin C, reduction sugar contents, descriptive of sensory test on colour, flavour, texture,  hedonic of sensory on texture and overall test, but did not significantly affected hedonic sensory of the colour, flavour and taste of jelly candy. The best formulation of jelly candy was P1 (ratio of red guava and green apple manalagi 90 : 10), with moisture content 9.48%, ash content 0.51%, vitamin C 66.29%, sugar reduction content 19.60%. Hedonic score of P1 were 2.40% (colour), 2.97% (taste), 2.20% (flavour), 2.63% (texture) and 3.06% (rather like on overall test). Keywords: jelly candy, red guava, green apple manalagi
KARAKTERISTIK MUTU DAN SENSORI VELVA LABU KUNING DENGAN PENAMBAHAN TERUNG BELANDA Ayu, Dewi Fortuna; Johan, Vonny Setiaries; Wulandari, Friska Fris
Jurnal Sains dan Teknologi Pangan 2017: PROSIDING SEMINAR NASIONAL FKPT-TPI 2017
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

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Abstract

Velva merupakan frozen dessert yang berasal dari buah-buahan dengan kandungan serat tinggi. Pencampuran labu kuning dan terung belandadiharapkan mampu menghasilkan velva dengan mutu dan karakteristik sensori yang baik. Penelitian ini bertujuan untuk menentukan ratio optimal antara labu kuning dan terung belanda dalam pembuatan velva. Penelitian menggunakanRancangan AcakLengkap dengan lima perlakuan dan tiga ulangan. Rasio labu kuning dan terung belanda antara lain 100%: 0%, 90%: 10%, 80%: 20%, 70%: 30%, dan 60%: 40%. Data dianalisis secara statistik menggunakan Analysis of Variance (ANOVA) dan diikuti Duncan’s New Multiple Range Test pada tingkat 5%. Hasil ANOVA menunjukkan bahwa rasio labu kuning dan terung belanda secara signifikan mempengarui kadar serat kasar,overrun, waktu leleh, dan derajat keasaman, begitu juga pengujian deskriptif dan hedonik seperti warna, aroma, tekstur, dan rasa. Perlakuan terbaik adalah rasio labu kuning dan terung belanda 80%:20% yang memilikikadar serat kasar 2.79%,overrun 24.29%, waktu leleh 19.22 menit,dan tingkat keasaman 4.47. Hasil uji deskriptif velva terbaik berwarna kuning kemerahan, sedikit beraroma labu kuning dan terung belanda, dan berasa labu kuning dan terung belandadengan tekstur yang lembut. Hasil uji hedonik velva disukai oleh panelis. Kata kunci: Velva, labu kuning, terung belanda, mutu, sensori. 
PEMANFAATAN BUBUR NANAS DALAM PEMBUATANVELVA UBI JALAR UNGU Sholihah, Rahayu; Yusmarini, Yusmarini; Johan, Vonny Setiaries
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 4, No 2 (2017): Wisuda Oktober Tahun 2017
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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Abstract

The purpose of this research  was to obtain  best ratio of  purple sweet potato velva by additional of pinapple puree and preferred by the panelists. The research was conducted experimentally using a completely randomized design with five treatments and three replications. The treatments were UN1 (purple sweet potato puree 100 : pinapple puree0), UN2 (purple sweet potato puree 90: pinapple puree10), UN3 (purple sweet potato puree 70: pinapple puree30),  UN4 (purple sweet potato puree 50: pinapple puree50), and UN5 (purple sweet potato puree 30: pinapple puree70). The obtained data was treated the analysis of variance and Duncan New Multiple Range Testat level 5%. The best treatment in this research was UN3 (purple sweet potato puree 70: pinapple puree30) which had overrun 16.63%, pH 5.38, 8.23 minutes for the melting time, fiber content 0.34%, vitamin C 0.038 mg/100 g, and overall assessment was preferred by the panelists.  Keywords: Velva, pinapple puree, and purple sweet potato puree
KARAKTERISTIK BRIKET BIOARANG KOMBINASI PELEPAH DAN TANDAN KOSONG KELAPA SAWIT (ELAEIS GUINEENSIS JACQ.) Triwibowo, Radez Triwibowo; Johan, Vonny Setiaries; Hamzah, Farida Hanum
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 6 (2019): Edisi 1 Januari s/d Juni 2019
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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Abstract

The purpose of this study was to obtain the best combination of midribs and oil palm empty fruit bunches on the characteristics of bioarang briquettes produced. The study was conducted experimentally using a completely randomized design (RAL) with five treatments and three replications, in order to obtain 15 units. The treatment in this study is the difference of percentage midribs and oil palm empty fruit bunches, namely (P1 = 25% : 65%, P 2= 35%: 55%, P3 = 45%: 45%, P4 = 55%: 35%, and P5 = 65%: 25%), with 10% tapioca adhesive. The analysis tested in this study were water content, ash content, volatile substance content, carbon rate, and heating value. The results of variance showed that the percentage of midribs and oil palm empty bunches gave a significant effect on water content, volatile substance content, ash content, carbon rate, and heating value. The best formulation selected was P1 25% midrib and 65% oil palm empty bunches with water content of 6.79%, volatile substance content 8.99%, ash content 9.51%, carbon rate 74.70%, and heating value 5742.80 kal/g. 
PENAMBAHAN GUM ARABTERHADAP MUTU SIRUP KULIT DAN BUAH NANAS (Ananas comosus LMerr.) Jumansyah, Hadi; Johan, Vonny Setiaries; Rahmayuni, Rahmayuni
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 4, No 1 (2017): Wisuda Februari Tahun 2017
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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Abstract

ABSTRACTThe purpose of this research was to determine the best concentration of gum arabic in prevented sedimentation in syrup made frompeel and flesh of pineapple(Ananas comosus L Merr.).This researchusedCompletely Randomized Design (CRD) with six treatments and three replications followed by DNMRT test at 5% level. The treatments in this research were G0 (without addition of gumarabic), G1 (addition of gum arabic 0.01%), G2 (addition of gum arabic 0.02%), G3 (addition of gum arabic 0.03%), G4 (addition of gum arabic 0.04%), andG5(addition of gum arabic 0.05%). The result of analysis of variance showed that addition of gum arabic has significantly affected the pH, viscosity, sucrose, sedimentation, and sensory value on descriptive and hedonic attribute of taste and level of condensed, but did not significantly affected the flavour and colour. The best treatment in this research was G5 (additional of gum arabic 0.05%) with pH  5.13, viscosity 223.75 cP, sucrose 69.15%, sedimentation 7.23%, yellow colour, pineaple fruit flavour, sweetness and condensed. Keyword : syrup, pineapple, gum arabic
PENERIMAAN PANELIS DAN ANALISIS USAHA ES KRIM DENGAN PEWARNA KULIT BUAH NAGA MERAH (Hylocereus polyrhizus) Putra, Suyudi '; Johan, Vonny Setiaries; Ali, Akhyar '
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 3, No 2 (2016): Wisuda Oktober Tahun 2016
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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Abstract

ABSTRACT This research aimed was to find out  the acceptance of panelists on the ice cream with red dragon fruit peel as food additive and to analyzed the business feasibility of the ice cream. Acceptance analysis showed that there significantly no difference between ice cream with red dragon fruit peel and commercial  ice cream, that means panelist can accept the ice cream with red dragon fruit as food additive. Business analysis showed that  ice cream business with capacity 10 kg will be efficient , with total cost  Rp.311,201.48. break even point value were 88.91 cups and can give adding value Rp 70.300,00.   Keywords:ice cream, red dragon fruit, business analisist.  
PEMANFAATAN LABU SIAM DAN KELOPAK ROSELLA DALAM PEMBUATAN SELAI Kurniawan, Yogi; 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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Abstract

Fruit jam is a semi-wet food processed  product from a mixture of fruit juice and sugar. The purpose of this research was to get the best formulation of chayote and roselle petal evaluate in the jam quality. Thisresearch useda Completely Randomized Design experiment with five treatments and three replications. The  treatmentswere LSR1 (chayote puree and roselle petal puree 90:10), LSR2 (chayote puree and rosella petal puree  80:20), LSR3 (chayote puree and roselle petal puree 70:30) and LSR4 (chayote puree and roselle petal puree 60:40). The value of observation were analyzed using Analysis of Varians and followed by Duncan’s New Multiple Range Test on 5% level. The result showed that the ratio ofchayote and roselle petals puree significantly affected acidity, moisture, ash , pectin and sucrose contents, antioxidant activity, descriptive test of color, flavour, taste and texture. The best treatment was LSR4 with moisture content 19.42%, ash content 0.26%, pectin 2.63%, sucrose 64.80%,  antioxidantactivity 9.40 ppm, dark red color, flavourful rosella, sweet taste little acid, and soft texture of jam.                                                                                                    Keyword: Jam, chayote,rosella petal.
APLIKASI EDIBLE COATING PATI SAGU DENGAN PENAMBAHAN EKSTRAK DAUN RANDU UNTUK MENINGKATKAN DAYA SIMPAN CABAI MERAH Serliana, Afri; Efendi, Raswen; Johan, Vonny Setiaries
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 7 (2020): Edisi 2 Juli s/d Desember 2020
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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Abstract

This research aims to study the application of randu leaves extract in edible coating of sago starch in order to maintain quality of red chilies during storage.  This study used a Completely Randomized Design (CRD) with 5 treatments and 3 replications, so that 15 (fifteen) experimental units were obtained.  The treatments used include P1 (without the addition of randu leaves extract), P2 (1% addition of randu leaves extract), P3 (3% addition of randu leaves extract), P4 (5% addition of randu leaves extract), and P5 (7 % addition of randu leaves extract).  The data obtained were statistically analyzed using Anova and DNMRT at 5% level.  The results showed that the addition of randu leaves extract significantly affected weight loss, hardness, vitamin C, total dissolved solids, and total microbes of red chili during storage.  The best treatment of this research was P5 which showed on red chilies after 15 days of storage that had 39,30% weight loss, 10,63 kgf/cm2hardness, 13,52 mg/100g vitamin C, 1,383°Brix total dissolved solids, and after 9 days of storage is 5,66 log CFU/g total microbes. Keywords: Edible coating, red chilies,randu leaves extracts.s
AplikasiEdible Coatingdari Pati Ubi Jalar Putih pada BuahJambu Air Sutrisno, Eko; Efendi, Raswen; Johan, Vonny Setiaries
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 6 (2019): Edisi 2 Juli s/d Desember 2019
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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Abstract

This study aimsto obtain the best starch concentration in the manufacture of edible coatings and the effect of edible coating on the quality and storage time of water apple. This research method used an experimental method, using a completely randomized design (CRD) consisting of six treatments and three replications to obtain 18 experimental units. The treatment in this study is P0 = 0% white sweet potato starch, P1= 1% white sweet potato starch, P2= 2% white sweet potato starch, P3= 3% white sweet potato starch, P4= 4% white sweet potato starch and P5= 5% white sweet potato starch. The parameters observed in edible coating were pH and viscosity, the parameters observed in water apple were weight loss, hardness, total dissolved solids and descriptive sensory tests of flavor, color and texture. Data were analyzed statistically using variance (ANOVA) and (DNMRT) at level 5%. The chosen treatment was at 5% white sweet potato starch concentration with a pH value 3,1 and a viscosity 37867,33 cP on the 12th day with weight loss 9.22%, hardness 1.6 kgf, total solids dissolved 1,669 οbrix. The results of sensory assessment have descriptions of scented water apple, a rather white color, and a rather hard texture. Keywords : Water apple, white sweet potato starch, edible coating. 
PENGEMBANGAN SISTEM EVALUASI DESAIN PRODUK BERBASIS ROTAN DENGAN PENDEKATAN REKAYASA KANSEI DAN ASSOCIATION RULES SYSTEM Vonny Setiaries Johan; Sapta Rahardja; E Gumbira Said; Taufik Djatna
AGROINTEK Vol 6, No 2 (2012)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v6i2.1979

Abstract

In product development, it is very important for manufacturers to find out what the customer wants from the product. On the other hand, manufacturers do not know clearly about what the customer wants from the product. This study proposes an evaluation method of product design using Kansei engineering methods and association rules approach. Using rattan dining chair as the object, the chair design divided into five elements, which are backrest, seat, armrest, base and woven. In this study, Kansei words from customers such as beautiful, unique, innovative, comfortable, natural, modern, sturdy and simple can be translated in to element design.   Using the support and confidence values, if-then rules can be used as the basis for the assessment of rattan dining chairs
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