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All Journal Teknotan: Jurnal Industri Teknologi Pertanian Agrointek Jurnal Online Mahasiswa (JOM) Bidang Pertanian agriTECH Jurnal Agroindustri Jurnal Litbang Industri Jurnal Sains dan Teknologi Pangan Industria: Jurnal Teknologi dan Manajemen Agroindustri Jurnal Teknologi Pertanian Andalas Jurnal Abdi Insani Unri Conference Series: Community Engagement Sagu Jurnal Teknologi Pangan Jurnal Litbang Industri JURNAL AGROINDUSTRI HALAL JUARA: JURNAL WAHANA ABDIMAS SEJAHTERA Teknologi dan Industri Pertanian Indonesia Bersama: Jurnal Pengabdian Kepada Masyarakat

Vonny Setiaries Johan

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Author-ID : 2650427

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 Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Social Sciences Other

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Karakterisasi Bakteri Asam Laktat Amilolitik dari Industri Pengolahan Pati Sagu Yusmarini Yusmarini; Usman Pato; Vonny Setiaries Johan; Akhyar Ali; Kusumaningrum Kusumaningrum
agriTECH Vol 37, No 1 (2017)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Amylolytic lactic acid bacteria are a group of bacteria that are capable to use starch as the carbon source. The objectives of this research were to characterize, and identify the lactic acid bacteria from sago starch processing industry, which might be used to modify the sago starch. There were 39 isolates isolated from sago processing industry, and 36 of them were presumed as lactic acid bacteria. From 36 isolates suspected as lactic acid bacteria, 9 of them had amylolytic properties. Morphological identification results show that the 9 isolates were l Gram-positive bacteria, negative catalase, rod shape, and 5 isolates produced gas, while 4 isolates did not produce gas. The ability to produce amylase varied among isolates and isolate RN2.12112 had the higher amylolytic ability than others. Results show that the nine isolates identified as lactic acid bacteria were dominated by Lactobacillus plantarum 1. ABSTRAKBakteri asam laktat (BAL) yang bersifat amilolitik adalah bakteri asam laktat yang mampu memanfaatkan pati sebagai substratnya. Tujuan penelitian adalah untuk mengkarakterisasi sifat amilolitik dan mengidentifikasi bakteri asam laktat yang mempunyai kemampuan amilolitik untuk memodifikasi pati sagu. Hasil penelitian memperoleh 39 isolat dari industri pengolahan sagu dan 36 diantaranya diduga sebagai bakteri asam laktat. Sembilan dari 36 isolat yang diduga bakteri asam laktat mempunyai sifat amilolitik. Sembilan isolat yang bersifat amilolitik selanjutnya diidentifikasi secara morfologi yang meliputi pewarnaan Gram, bentuk sel, uji katalase, dan uji kemampuan fermentasi. Hasil identifikasi secara morfologi menunjukkan bahwa kesembilan isolat termasuk kelompok bakteri Gram positif, katalase negatif, bentuk basil, dan lima isolat menghasilkan gas sedangkan empat isolat tidak menghasilkan gas. Kemampuan isolat untuk menghasilkan amilase bervariasi dan isolat RN2.12112 mempunyai kemampuan amilolitik lebih tinggi dibanding isolat lainnya. Hasil identifikasi menunjukkan bahwa dari sembilan isolat yang diidentifikasi didominasi oleh Lactobacillus plantarum 1.

Kombinasi Bubur Buah Nipah dan Nanas dengan Penambahan Gum Arab pada Mutu dan Karakteristik Sensori Fruit leather Dewi Fortuna Ayu; Vonny Setiaries Johan; Tari Zulfalina
agriTECH Vol 41, No 3 (2021)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Tujuan penelitian ini untuk memperoleh perlakuan terbaik dari kombinasi bubur buah nipah dengan nanas serta penambahan gum arab pada mutu dan karakteristik sensori fruit leather. Penelitian eksperimen dilaksanakan secara acak lengkap faktorial dengan 3 ulangan. Perlakuan faktor pertama adalah perbandingan bubur buah nipah dengan nanas antara lain B1 (75%:25%), B2 (50%:50%), dan B3 (25%:75%). Faktor kedua adalah konsentrasi gum arab antara lain G1 (1%), dan G2 (1.2%). Analisis sidik ragam dan uji Duncan’s New Multiple Range Test pada taraf 5% digunakan untuk menganalisis data secara statistik. Hasil analisis memperlihatkan perbandingan bubur buah nipah dengan nanas mempengaruhi secara nyata kadar air, abu, serat kasar, gula total, total padatan terlarut, pH, dan pengujian sensori terhadap warna, aroma, rasa, serta tekstur fruit leather. Konsentrasi penambahan gum arab mempengaruhi secara nyata kadar air, abu, serat, total padatan terlarut, pH, dan pengujian sensori terhadap aroma fruit leather. Interaksi kedua faktor mempengaruhi secara nyata pH dan kadar serat fruit leather. Perlakuan terbaik penelitian ini adalah B3G2 (25% bubur buah nipah:75% bubur buah nanas pada konsentrasi gum arab 1,2%) dengan kadar air 12,83%, abu 0,79%, serat kasar 2,05%, gula total 21,21%, total padatan terlarut 32,08 °brix, dan pH 4,51. Hasil pengujian deskriptif terhadap fruit leather menunjukkkan bahwa fruit leather berwarna kuning (4,23), beraroma buah nanas (3,93), rasa manis sedikit asam (3,43), tekstur agak keras (3,90), dan penilaian keseluruhan secara hedonik disukai panelis (4,06).

PENAMBAHAN SARI JERUK NIPIS TERHADAP KARAKTERISTIK SIRUP LABU SIAM M. Adetya Hidayat; Netty Herawati; Vonny Setiaries Johan
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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The purpose of this research was to obtain the ratio of chayote extracts and lime extractsin the manufactured of syrup. This research used Complete Randomized Design (CRD) with four treatments and four replication which followed by Duncan’s New Multiple Range Test (DNMRT) at level 5%. The treatments in this research included LS0(ratio of chayote extracts and lime extracts 100 : 0), LS1 (ratio chayote extracts and lime extracts 95 : 05), LS2 (ratio chayote extracts and lime extracts 90 : 10), LS3 (chayote extracts and lime extracts 85 : 15). The results of analysis showed that the ratio of chayote extracts and lime extracts significantly effect on acidity (pH), viscosity, total dissolve, sucrose content and organoleptic value (colour, flavour, taste, consistency and overall acceptability). The bestsyrup was LS3 with acidity (pH) 4,45, viscosity 528,33cP, total dissolved 71,03 brix, sucrose content 65,44%. Overall preferred by the panelists with description the colour of rather murky, not falvorful chayote and falvorful lime, sweet taste little acidic and condensed. Keywords: Syrup, chayote, lime.

PEMANFAATAN KULIT MANGGIS DAN RUMPUT LAUT DALAM PEMBUATAN PERMEN JELLY Alamin Hidayat; Vonny Setiaries Johan; Raswen Efendi
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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The aims of this study to get the best ratio of mangosteen peel and seaweed to produce jelly candies with good quality. This study was held experimentally using CRD (Complete Randomized Design) of five treatments and three replications. The treatment were JKR1 (ratio mangosteen peel and seaweed 2 : 1), JKR2 (ratio mangosteen peel and seaweed 3 : 2), JKR3 (ratio mangosteen peel and seaweed 1 : 1), JKR4 (ratio mangosteen peel and seaweed 2 : 3) and JKR5 (ratio mangosteen peel and seaweed 1 : 2). Data were analized by ANOVA and DNMRT at the level of 5%. The result showed that there was significant influence (P<0,05) of ratio mangosteen peel and seaweed in ash content, crude fiber content, reducing sugar content and organoleptic test, but no significant influence (P>0,05) in moisture content. The ratio of mangosteen peel and seaweed in the treatment JKR3 (mangosteen peel and seaweed ratio 1:1) was best treated with a moisture content 26.51%, ash content 0.75%, crude fiber content 2.22%, reducing sugar content 9.45%, antioxidant content 21.06 µg/ml. The result of sensory analysis of JKR3 were a little bit reddish purple colour, very sweetness taste, the texture was springy and overall assesment of jelly candy was preferred by the panelists. Keywords: Mangosteen peel, seaweed, jelly candy

PEMANFAATAN BUAH NANAS (ANANAS COMOSUS L.) DENGAN PENAMBAHAN TEPUNG TAPIOKA DALAM PEMBUATAN KERUPUK Indah Purnama Sari; Vonny Setiaries Johan; Faizah Hamzah3
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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The purpose of this study was to get the best ratio between pineapples puree and tapioca starch in the making of crackers. The research conducted using a complately randomize design consists of five streatments and each was repeated three times. The treatments performed were PN1 (tapioca : pineapple puree 80%:20%), PN2(tapioca : pineapple puree 70%:30%), PN3(tapioka : pineapple puree 60%:40%), PN4(tapioca : pineapple puree 50%:50%), PN5(tapioca : pineapple puree 40%:60%), The data analyzed statistically using analysis of variance (Anova) and duncan’s new multiple range test (DNMRT) at 5% level. The result showed that the ratio between tapioca and pineapple puree the affected moisture content, ash content, vitamin C content, swelling power, and sensory test. The best treatment crackers from this research was crackers PN4(50%:50%) with had moisture content 2.14% ash content 2.49%, vitamin C 15,96 mg/100 g, content 15.96 mg, swelling power 48.79%, sensory test deskription color the yellow browhnis, scant of pineapple test of pineapple, and crunchy texture. A hedonic assessment overall panelis like the crtacker. Keywords :Tapioca, pineapple puree, cracker

MUTU SENSORI MI INSTAN BERBAHAN PATI SAGU TERMODIFIKASI DAN IKAN PATIN Resy Fressetya; Yusmarini Yusmarini; Vonny Setiaries Johan
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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The objectives of this research were to get microbiologically modified sago starch by using Lactobacillus plantarum 1 RN2-53 and to get the best formulation that meets the Indonesian Instant Noodle Standard (SNI 01- 3551- 2000). The aims of catfish meat added was to increase integrities and protein content of instant noodles. The design used in this study was Completely Randomized Design with six treatments and three replications. The treatment in this research included SP0 (nature sago starch 100%), SP1 (mosas 100%), SP2 (mosas 97.5%, catfish meat 2.5%), SP3 (mosas 95%, catfish meat 5%), SP4 (92.5%, catfish meat 7.5%) and SP5 (mosas 90%, catfish meat 10%). 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 best formulation instant noodles was SP3 with ratio mosas 95% and catfish 5%. The result of analysis showed that the ratio of mosas and catfish meat significanly affected organoleptic test of colour, texture, catfish flavor before and after rehydration and mosas flavor before rehydration but did not significantly influence taste of mosas, taste of catfish and mosas flavor after rehydration, whille the hedonic test assessed according to the likes of panelist.Keywords: instant noodles, modified sago starch (mosas), Lactobacillus plantarum, catfish, sensory quality.

Variasi Waktu Aktivasi terhadap Kualitas Karbon Aktif Tempurung Kelapa Dame Agunantri Suryani; Faizah Hamzah; Vonny Setiaries Johan
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 5, No 1 (2018): Wisuda April Tahun 2018
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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The purpose of this research was to obtain the right activation time in making coconut shell activated carbon. This research used a Completely Randomized Design with five treatments and four replications which followed by Duncan’s New Multiple Range Test at level 5%. The treatments of this research were KA1 (20 hours activation time), KA2 (22 hours activation time), KA3 (24 hours activation time), KA4 (26 hours activation time) and KA5 (28 hours activation time). Analysis observed were rendement, water content, ash content, pure carbon and iodine adsorption. Analysis result showed that the variety of activation time did not significantly affected on the yield but significantly affected on the water content, ash content, pure carbon and iodine adsorption. The choosen treatment of activated carbon was 28 hours activation with rendement 95.58%, water content 7.02%, ash content 4.49%, pure carbon 80.79% and iodine absorption 782.62 mg/g. Keywords: Activated carbon, coconut shell, activation time.

SENSORY ASESSMENT AND BUSINESS ANALYSIS OF COCOGHURT AS PROBIOTIC DRINKS Ilvan ' '; Usman ' Pato; Vonny Setiaries Johan
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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Cocoghurt is fermented drinks made from coconut milk using Enterococcus faecalis UP-11. The research aimed were to identify sensory assessment of panelists and to analyzed business of cocoghurt as probiotic drinks. The research method used completely randomized design with four treatments and four replications. The treatments consist of in this 0%, 6%, 12% and 18% w/v sucrose of coconut milk. Data from Organoleptic test using descriptive test and hedonic test were analyzed by analysis of variance. The result showed that cocoghurt were acceptable by panelist (n=70) in respect of colour, aroma, taste, texture and overall linking. The best treatment was SK2 (6% w/v sucrose). Business analysis showed that the business will be efficient and profitable since RCR value > 1. Obtainable profit was Rp 126,970.62 from total cost as much as Rp. 323,029.38. Keywords: Cocoghurt, Organoleptic, Business Analysis, Probiotic, Enterococcus faecalis UP-11

KONSENTRASI GULA DAN SARI BUAH TERHADAP KUALITAS SIRUP BELIMBING WULUH (Averrhoa bilimbi L.) Elpida Fitri; Noviar Harun; Vonny Setiaries Johan
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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The purpose of this research was to obtain the best concentration of sugar and the amount of fruit extracts in makingAverrhoa bilimbiL.syrup based on the quality of physical, chemical and organolepticresults test produced syrup. This research was conducted using a completely randomized design (CRD) with five treatments and three replications. The treatment in this study were GB1 : 50% sugar with 50% fruit ectracts(w/v), GB2: 55% sugar with 45% fruit extracts(w/v), GB3 : 60% sugar with 40% fruit extracts (w/v), GB4: 65% sugar with 35% fruit ectracts(w/v) andGB5: 70% sugar with 30% fruit extracts(w/v). Data obtained were treated by the analysis analysis of variance (ANOVA) followed by Duncan’s New Multiple RangeTest(DNMRT) the level 5%. Based on the research can be concluded that comparison Averrhoa bilimbiL. extract and sugar significantly affect on the value of pH, sucrose concentration, viscosity, color, aroma, taste descriptively but no significant effect on the color, aroma, taste and overall assessment basis hedonic. The best treatment that has fulfilled SNI syrup isGB5with a ratio of sugar and Averrhoa bilimbiL. Extract 70%: 30%. The result of syrup has a pH value of 4.32, sucrose concentration67.42%, viscosity 1708.33 cP with description color is brownish yellow, rather flavorful Averrhoa bilimbiL., sweet taste slightly sour and panelistsfavoredoverall. Keywords: syrup, sugar and Averrhoa bilimbiL.

Penambahan Umbi Bit Terhadap Karakteristik Sari Buah Apel Alvin Yolanda Hidayatullah; Vonny Setiaries Johan; Yusmarini Yusmarini
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 8 (2021): Edisi 2 Juli s/d Desember 2021
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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ABSTRACTThe purpose of this study was to obtain the additional effect of beetroot to the organoleptic content and nutrional manalagi apple juice. The research method used a completely randomized design with five treatments and three replications. The treatments consisted of AB1 (ratio of apple juice and beetroot juice 100:0), AB2 (ratio of apple juice and beetroot juice 90:10), AB3 (ratio of apple juice and beetroot juice 80:20), and AB4 (ratio of apple juice and beetroot juice 70:30) and AB5 (ratio of apple juice and beetroot juice 60:40). The data obtained were statistically analyzed using analysis of variance and continued with Duncan's New Multiple Range Test (DNMRT) at the 5% level. The results showed that combination of apple juice and beetroot juice significantly affected pH value, total dissolved solids and viscosity as well as color, aroma, taste and overall acceptance. The best treatment was AB3 (ratio of apple juice and beetroot juice 80:20). The product had pH value content 3.61, total dissolved solids 16.50 ˚brix, viscosity 1.402 cP, color 3.40 (red), 3.10 (aroma of apple and beetroot), taste 3.00 (taste of apple and beetroot) and overall rating with a score of 2.93 (rather like).Keywords:Apple juice, beetroot juice, juice

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 Iwan Setiawan 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 Mira Dharma 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 Nur Ardiansyah 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 Syarfi Daud 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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