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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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STUDI PEMBUATAN ES KRIM BERBASIS SANTAN KELAPA DAN BUBUR UBI JALAR UNGU Jumiati '; Vonny Setiaries Johan; Yusmarini '
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 2, No 2 (2015): Wisuda Oktober 2015
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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The purpose of this study was to determine the effect of coconut milk and purple sweetpotato puree on the quality of the ice cream. This study was conducted experimentally by using completely randomized design (CRD) with five treatments and thre replications. The treatments were K1 (30% coconut milk and 0%purple sweet potato puree), K2 (27.5% coconut milk and 2.5% purple sweet potato puree), K3 (25% coconut milk and 5% purple sweet potato puree), K4 (22.5% coconut milk and 7.5%purple sweet potato puree) and K5 (20% coconut milk and 10% purple sweet potato puree). The obtained data was treated by the analysis of variance by Duncan New Multiple Range Test (DNMRT) at the level of 5%. The best treatment in this research was K3, with fat content of 10.57% and total solids36.78%that has reachedthe quality standardof ice cream (SNI 01-3713-1995), 1.90% protein content, 24.33%overrun, 13.72 minutes for the melting time. Keywords: Ice cream, coconut milk and purple sweet potato
STUDI PEMBUATAN RAINBOW CAKE MENGGUNAKAN PATI SAGU (Metroxylon sp.) LOKAL RIAU Arnizam '; Usman Pato; Vonny Setiaries Johan
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 2, No 1 (2015): Wisuda February 2015
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This study aim was to analyze the differences in the sensory assessment of the rainbow cake with the addition of 30% sago starch and 100% rainbow cake using wheat flour. This study used a Completely Randomized Design (CRD) with two treatments and eight replication thus obtained 16 experimental units. The treatments were TS1 (100% wheat flour, 0% sago starch) and TS2 (70% wheat flour, 30% sago starch). The parameters observed were descriptive test which includes assessing the attributes of tenderness, softness, cake flavor, colour brightness and sweetness. The results of this study indicated that rainbow cake with TS1 treatment (100% wheat flour, 0% sago starch) and rainbow cake with TS2 treatment (70% wheat flour, 30% sago starch) had no significant difference on tenderness, flavor cake, colour brightness and sweetness but significant effect softness of rainbow cake. Keyword : sago starch, wheat flour, rainbow cake, sensori
PENAMBAHAN TEPUNG DAUN SINGKONG DALAM PEMBUATAN KERUPUK SAGU Berlio ' Mandriali; Usman ' Pato; Vonny Setiaries Johan
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 3, No 2 (2016): Wisuda Oktober Tahun 2016
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This study aim was to get the best formulation in making sago crackers by adding cassava leaves flour. Research was conducted by using a Completely Randomized Design (CRD) experiment with five treatments and three repetitions. The treatments in this research were K0 (Sago starch 100% : cassava leaves flour 0%), K1 (Sago starch 95% : cassava leaves flour 5%), K2 (Sago starch 90% : cassava leaves flour 10%), K3 (Sago starch 85% : cassava leaves flour 15%) and K4 (Sago starch 80% : cassava leaves flour 20%). Data were analyzed statistically by using ANOVA and tested further by using DNMRT at 5% level. Research result showed that the ratio of sago starch and cassava leaves flour significantly affected the water moisture, ash, fiber and carbohydrate contents as well as the swelling power and the sensory descriptive and overall hedonic test. The best treatment in this research was crackers in treatment K1 (sago starch 95% : flour cassava leaves 5%), which had moisture content of 12.37%, ash content 0.26%, 1.01% fiber content, carbohydrate content 54.72% and swelling power 64.57%. Furthermore, sensory assessment showed a little green color, rather distinctive smells of cassava leaves, tasteless cassava leaves and a bit crispy as well as overall preference by panelists expressed a little liked the selected crackers.   Keywords: sago starch, cassava leaves flour , crackers
PEMBUATAN SELAI CAMPURAN DAMI NANGKA DAN SIRSAK Sri Wahyuni; Vonny Setiaries Johan; Noviar Harun
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 formulation of mix jackfruit rags and soursop in making fruit jam. This research used Complete Randomized Design (CRD) with four treatments and four replications, followed by Duncan’s New Multiple Range Test (DNMRT) at level 5%. The treatments in this research were DS1 (jam with mix jackfruit rags pulp 65% and soursop pulp 35%), DS2 (jam with mix jackfruit rags pulp 50% and soursop pulp 50%), DS3         (jam with mix jackfruit rags pulp 35% and soursop pulp 65%), DS4 (jam with mix jackfruit rags pulp 20% and soursop pulp 80%). The result of analysis showed that the jackfruit rags and soursop significantly affected the moisture content, total acid content, total dissolved solids,  sucrose content, fiber content, description of sensory test on colour, texture, flavour, taste and overall test. The best formulation of jam was DS2 (jam with mix jackfruit rags pulp 50% and soursop pulp 50%) with moisture content 25.25%; total acid content 4.66; total dissolved solids 67.91obrix,  sucrose content 54.74%; fiber content 2.85%. Description of sensory test scores of DS2 (jam with mix jackfruit rags pulp 50% and soursop pulp 50%) were colour 3.66 (yellow), taste 3.17 (taste jackfruit rags and soursop), texture 3.31 (soft) and flavour 3.83 (jackfruit rags and soursop flavour). Overall scores of DS2 were colour 4.05 (like), taste 4.05 (like), texture 4.06 (like), flavour 3.94 (like) and over all test 4.31 (like).Keywords: Jam, jackfruit rags, soursop.
PEMANFAATAN TEMPE DENGAN JAMUR TIRAM (Pleurotus ostreatus) DALAM PEMBUATAN NUGGET Bondan Sumantri; Akhyar Ali; Vonny Setiaries Johan
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 2, No 2 (2015): Wisuda Oktober 2015
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The purpose of this study was to obtain the best nugget formulation of utilization tempeh and oyster mushrooms both in terms of organoleptic and nutritional substances nuggets. This research used Complete Randomized Design (CRD) with four treatments and four replications. The treatments were TJ1 (95% Tempe, 5% oyster mushroom), TJ2 (90% Tempe, 10% oyster mushroom), TJ3 (85% Tempe, 15% oyster mushroom), TJ4 (80% Tempe, 20% oyster mushroom). The data obtained were analyzed using analysis of variance followed by Duncan's New Multiple Range Test (DNMRT) at 5% level. Results showed that the ratio of tempeh and oyster mushroom in each treatment significantly affected the moisture content, ash content, fiber content, protein content and flavor, but did not significantly affect the elasticity, adhesiveness, aroma, colour and overall assessment. The best treatment in this study is TJ1 (95% Tempe, 5% oyster mushroom) with a moisture content 46,62%, protein content 16,29%, ash content 0,47% and fiber content 3,47%.   Keywords: Nugget, Tempeh, Oyster mushroom
PENGARUH PENAMBAHAN KELOPAK ROSELLATERHADAP MUTU SENSORI PERMEN JELLY DARI ALBEDO SEMANGKA Meieri Adelila Saragih; Vonny Setiaries Johan; Usman Pato
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 4, No 1 (2017): Wisuda Februari Tahun 2017
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Jelly candy is one of the popular candy among people especially children. The purpose of this research was to obtain the best ratio albedo of watermelon and rosella flower petals in the manufacture of jelly candy. This research used Complete Randomized Design (CRD) Experiment with five treatments and three replications. If F count equal or bigger than F table, then will do next test DNMRT (Duncan’s New Multiple Range Test) at level 5%. The treatments in this research were A1R1 (ratio of watermelon albedo extracts and rosella petals extracts 90 : 10), A2R2 (ratio of watermelon albedo extracts and rosella petals extracts 80 : 20), A3R3 (ratio of watermelon albedo extracts and rosella petals extracts 70 : 30), A4R4 (ratio of watermelon albedo extracts and rosella petals extracts 60 : 40) and A5R5 (ratio of watermelon albedo extracts and rosella petals extracts 50 : 50). The results showed that extract albedo of watermelon and rosella petals significantly affected the description of sensory test to colour, texture, flavor, teste and hedonic test. The best formulation of jelly candy was A5R5 with organoleptic scores of A5R5 were colour 4.46 (red), taste 3.83 (acid), texture 2.91 (rather chewy), flavour 3.83 (rosella flavour) and 4.36 (hedonic over all test). Keywords: Jelly candy, albedo of watermelon, petals of rosella.
PENILAIAN SENSORI FLAKES TEPUNG BONGGOL PISANG DENGAN PENAMBAHAN TEPUNG TEMPE Kepri Dianto; Vonny Setiaries Johan; Rahmayuni Rahmayuni
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 5, No 1 (2018): Wisuda April Tahun 2018
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The purpose of this research was obtained the best and ratio of tuber banana flour and tempeh flour in flakes making. These research used to Completely Randomized Design (CRD) with five treatments and three replications, followed by DNMRT test at 5% level. The treatment for this research were BT1 (tuber banana flour 80 g), BT2 (tuber banana flour 75 g + tempeh flour 5 g), BT3 (tuber banana flour 70 g + tempeh flour 10 g),BT4 (tuber banana flour 65 g + tempeh flour 15 g), BT5 (tuber banana flour 60 g + tempeh flour 20 g). Analysis of flakes light brown in color, texture were  a bit hard without milk adding and soft with the addition of milk, slightly scented tuber banana flour and tempeh flour, and slightly taste tuber banana flour and tempeh flour.  Keywords: Flakes, tuber banana flour, tempeh flour. 
PEMBUATAN SELAI LEMBARAN DARI ALBEDO SEMANGKA DAN TERONG BELANDA Megawati Megawati; Vonny Setiaries Johan; Yusmarini Yusmarini
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 4, No 2 (2017): Wisuda Oktober Tahun 2017
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The purpose of this study was to get the best formulation of sliced jam from watermelon’s albedo and tamarillo. The research used a Complete Randomized Design (CRD) with four treatments and four replications. The  treatments were AT1 (watermelon’s albedo pulp 90% and tamarillo pulp 10%), AT2 (watermelon’s albedo pulp 70% and tamarillo pulp 30%), AT3 (watermelon’s albedo pulp 50% and tamarillo pulp 50%), and AT4 (watermelon’s albedo pulp 30% and tamarillo pulp 70%). The data analyzed statistically using Anova and DNMRT at 5%. The research showed that the combination of watermelon’s albedo and tamarillo significantly effect  on moisture content, ash content, degree of acidity (pH), pectin content, reducing sugar content, total dissolved solids, colour, taste, flavor, texture, and hedonic test. Sliced jam elected from this study was the sliced jam treatment AT4 with ratio watermelon’s albedo 30% and tamarillo 70% which has  moisture content (26.33%), ash content (0.97%), degree of acidity (3.60), pectin content (2.09%), reducing sugar content (20.23%), total dissolved solids (65.10°brix), red colour, tamarillo flavor, sweet little sour taste, the texture was little chewy and panelist like the sliced jam at overall assessment.                                                                                  Keywords: sliced jam, watermelon’s albedo, and tamarillo.
Pembuatan Minuman Fermentasi Sari Tomat dengan Menggunakan Lactobacillus casei subsp. casei R-68 Novri Oksianus Harahap; Vonny Setiaries Johan; Usman Pato
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 5 (2018): Edisi 2 Juli s/d Desember 2018
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Tomato is a fruit that had a short shelf life.Therefore tomato needs to be processed into products that have economic value, such as fermented drink. The purpose of this research was to obtain the best addition of sucrosein makingfermented drink of tomato juice by using Lactobacillus casei subsp. caseiR68. This research used a Completely Randomized Design with four treatments and four replications. The treatments used were P1 (without addition of sucrose), P2 (addition of sucrose 9%), P3 (addition of sucrose 12%), and P4 (addition of sucrose 15%). The result showed that addition of sucrose significantly affected total lactid acid bacteria (LAB), total lactid acid, and ash content but did not significantly affected pH. The chosen treatment from this research was the treatment P3 (addition of sucrose 12%) which P3 had pH 4.05, total LAB 10.32 log cfu/ml, total lactid acid 0.70%, sucrose content 10.39% and ash content 0.78%.Keywords:Fermentation drink, tomato juice, sucrose, lactid acid bacteria, Lactobacillus casei subsp.casei R-68
PEMANFAATAN KULIT BUAH NAGA MERAH (Hylocereus polyrhizus) SEBAGAI TEH HERBAL Bambang Edi Purnomo; Faizah ' Hamzah; Vonny Setiaries Johan
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 3, No 2 (2016): Wisuda Oktober Tahun 2016
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The purpose of this research was to obtain the best combination of drying time and drying temperature to produced herbal tea from dragon fruit peel which have high antioxidant. This research was carried experimentally using a Completely Randomized Design (CRD) two factorials;drying time (18, 21 and 24 hours); drying temperature(40°C, 50°C and 60°C) and three replication. Data obtained were statistically analyzed using Analysis of Variance (ANOVA) and continued with DNMRT test at 5% level. The result showed that drying time and drying temperature significantly influenced the moisture and ash contents, and significantly affected the IC50 value. The best treatment in this research was drying time 18 hours; 50°C with moisture content 14.03% (w/w), ash content 14.23% (w/w), IC50 Value 2.713 ppm, flavorful red dragon fruit peel, rather sepat taste, very red colour and the panelist likes overall herbal tea.   Keyword : red dragon fruit peel, herbal tea  
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