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All Journal 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 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

Vonny Setiaries Johan

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Author-ID : 2650427

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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PEMANFAATAN LABU SIAM DAN KELOPAK ROSELLA DALAM PEMBUATAN SELAI Yogi Kurniawan; Vonny Setiaries Johan; Faizah Hamzah
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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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.

PEMANFAATAN KACANG MERAH (Phaseolus vulgaris L.) DANJAMUR TIRAM PUTIH (Pleutorus ostreatus) DALAM PEMBUATAN BAKSO NABATI Khusnul Khuluqiah; Vonny Setiaries Johan; Rahmayuni Rahmayuni
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 research was to obtain the best formulation of red bean and oyster mushroom in making vegetable meatballs. This research used experimental method by using a complete randomized design (RAL) with five treatments and three replication. The treatments were KJ1 = red beans 100% and oyster mushrooms 0%, KJ2 = red beans 90% and oyster mushrooms 10%, KJ3 = red beans 80% and oyster mushrooms 20%, KJ4 = red beans 70% and oyster mushrooms 30%, KJ5 = red beans 60% and oyster mushrooms 40%. Data were statistically analyzed using ANOVA and DNMRT at 5% level. Based on this research the best treatment was meatball KJ4 = red bean 70% and oyster mushroom 30% which had 67.722% moisture content, 2.350% ash content, 0.136% fat content 0.136%, 2.333% crude fiber content. Result of the the sensory test were descriptively colored rather gray, red bean and oyster mushroom taste, red bean and oyster mushroom flavor, and rather chewy in texture. Result of the hedonic test on color, taste, aroma, texture and overall assessment were liked by panelists.

PEMBUATAN SELAI DARI CAMPURAN BUAH SIRSAK (Annona muricata L.) DENGAN BUAH NAGA MERAH (Hylocereus polyrhizus) Budiman Budiman; Faizah Hamzah; 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 research aimed to get the good jam from soursop fruit pulp mixing with red dragon fruit pulp. This experiment research used a Completely Randomized Design (CRD) with five treatments as follows: SN1 (soursop fruit pulp 80% : red dragon fruit pulp 20%), SN2 (soursop fruit pulp 65% : red dragon fruit pulp 35%), SN3 (soursop fruit pulp 50% : red dragon fruit pulp 50%), SN4 (soursop fruit pulp 35% : red dragon fruit pulp 65%), SN5 (soursop fruit pulp 20% : red dragon fruit pulp 80%). The result of this research showed that the mixture soursop fruit pulp with red dragon fruit pulp significantly influenced the moisture content, total dissolved solids, fiber levels, levels of sucrose, the levels of pectin, descriptive tested (colours, aroma, flavor, and texture), hedonic tested (taste, texture and overall), but did not significantly affect the ash content, hedonic tested (colours and aroma). The treatmen SN1 (soursop fruit pulp 80% : 20% red dragon fruit pulp) produced a better jam. This jam had moisture content 21.40%, fiber level 3.59%, sucrose level 60.05%, pectin level 0.69% and hedonic tested liked by the panelists and descriptive test colours, aroma, sweetness and creamy texture more dominant. Keywords: jam, soursop fruit, red dragon fruit and mixing pureed fruit.

PEMBUATANROTI MANIS DARI TEPUNG KOMPOSIT (TEPUNG TERIGU, PATI SAGU, TEPUNG UBI JALAR UNGU) Hendra ' Saputra; Vonny Setiaries Johan; Rahmayuni ' '
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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The purpose of this study was to obtain the best formulationin composite flour (wheat flour, sago starch, purple sweet potato flour)quality and nutritional value of sweet bread and meet SNI 01-3840-1995. This research was carried out experimentally using completely randomized design (CRD) with five treatments and three replications. The treatment in this study were R1 (70% wheat flour + 0% sago starch + 30% purple sweet potatoflour), R2 (70% wheat flour + 10% sago starch + 20% purple sweet potatoflour), R3 (70% wheat flour + 20% sago starch + 10% purple sweet potato flour) and R4 (70% wheat flour + 30% sago starch + 0% purple sweet potato flour).Data obtained were treated by the analysis of variance followed by Duncan New Multiple Range Test (DMRT) at level 5%. The results showed that the addition of sago starch and purple sweet potatoflour at different concentration levels significantly effect on the moisture content, ash content, fat content, hedonic test, descriptive test of colour, aroma, and texture of sweet breadand significantly effect on the descriptive test the flavor. The best treatment is a sweet bread R2(70% wheat flour + 10% sago starch + 20% purple sweet potatoflour). with a moisture content of 25.41%, ash content of 0.85%, fat content of 6.78% and the level development of 6.50, as well as sensory acceptable by panelist. Keywords: Sweet bread, Sago starch, purple sweet potato flour.

PERBANDINGAN SARI BENGKUANG DAN SARI DAUN PANDAN DALAM PEMBUATAN SIRUP Eri Hernanda; Akhyar Ali; 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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Bengkuang was rich in nutrition, but so far the utilization of bengkuang was still less. Syrup was a way of product diversification of bengkuang. The purpose of this research was to get the best ratio of bengkuang extract and pandanus leaf exctract in making syrup based on National Standard of Indonesian. This research used a Completed Randomized Design with five treatments and four replications. The treatments were ratio of bengkuang extract and pandanus leaf extract BP1 (100:0), BP2 (95:5), BP3 (90:10), BP4 (85:15), and BP5 (80:20). The value of observation were analyzed using Analysis of Varians followed by Duncan’s New Multiple Range Test on 5% level. The result of this research showed that ratio of bengkuang extract and pandanus leaf extract given significantly effect on sucrose concentration, viscosity, colour, smell and overall hedonic assessment, but not significants on visibility and flavour. The best treatment was BP5 (80:20bengkuang extract and pandanus leaf extract) with sucrose concentration 71.63%, viscosity 451.46 cP, colourgreen, visibility not muddy, flavourfull pandanus, taste sweet and overallassesment favored by panelists. Keywords: Syrup, bengkuang extrac, pandanus leaf extract.

PEMANFAATAN BUAH PEDADA (Sonneratia caseolaris) DALAM PEMBUATAN MINUMAN INSTAN Agung Surya Wiratno; Vonny Setiaries Johan; Faizah Hamzah
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 study was to get the best ratio of sugar in making pedada fruit instant drink. Research used a to drink powder instant pedada fruit. The method used in this study was completely randomized design with 4 treatments and 4 replications. The treatment were GA1 (Sugar 70 : Extracts pedada 30), GA2 (Sugar 60 : 40 Extracts pedada), GA3 (Sugar 50 : Extracts pedada 50) and GA4 (Sugar 40 : Extracts pedada 60). The result showed that sugar ratio formulation significant effect on total sugar, total acid, yield, assessment of sensory descriptive colour parameters, flavor parameters assessment of hedonic states like instant pedada fruit. The best treatment was GA4 (Sugar 40 : extracts pedada 60) based on water content 1.71%, ash content 1.54%, total sugar 43.11%, yeald 67.15% and total acid 2.97%. Assessment of sensory and descriptive were colour is white, rather flavorful pedada fruit, acid, texture is rather smooth. Keyword : instant powder, pedada fruit, sugar

IDENTIFIKASI GENUS BAKTERI ASAM LAKTAT DARI NIRA AREN TERFERMENTASI SPONTAN Syahidah Bannan Qonita; Vonny Setiaries Johan; Rahmayuni Rahmayuni
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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Palm sap contain sugar and other nutritional components that are good for the growth of microorganism, one of which lactic acid bacteria (LAB). The purpose of this research was to isolate and identify lactic acid bacteria genus from fermented sap of Arenga pinnata. Lactid acid bacteria were isolate in MRS agar supplemented with CaCO3 0.2%. Identificatied morpholologically including Gram staining, shape cell observation, catalase test and gases production from glucose test. Fourteen isolates were able to produce clear zone in MRS agar which supplemented by CaCO3 0.2%. The identification results showed that the fourteen isolates were Gram positive, basil form and coccus form, catalase negative and 13 isolates belong to homofermentative and one isolate belong to heterofermentative. Further identify was then performed on the growth at different temperature (10°C, 37°C and 45°C), growth at different NaCl concentrations (4% and 6.5%) and growth at different pH (4.4 and 9.6) in 3 isolates suspected to have different characteristics. Further identify showed that all isolates can grow at temperature 10-45°C, salt concentration 0-6.5% and acid pH but can’t grow in alkaline pH. Suspected of LAB isolates were belong to genus Lactobacillus and Pediococcus. Keywords: Fermented palm sap, lactic acid bacteria, Lactobacillus, Pediococcus

PENGARUH PENGGUNAAN KEMASAN TERHADAP MUTU KUKIS SUKUN Michael Johnrencius; Netti Herawati; 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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This study aimed to determine the best type of packaging to wrap breadfruit cookies. Research used a Completely Randomized Design (CRD) with two factor treatments and three replications. Treatment was different types of packaging as a first factor consist of A1 (without packaging), A2 (using wax paper), A3 (using plastic Polyethylene (PE)), and A4 (using plastic Polypropylene (PP)). As a second factor is the length of storage of B1 (14 days), B2 (28 days), and B3 (42 days). Parameters were water content, peroxide number, analysis of total bacterial, fungal identification (at the macro and micro) and organoleptic (descriptive and hedonic). The results showed interaction of type of packaging and length of storage significantly affected (P<0,05) the acquisition of the water content, peroxide number, and analysis of total bacterial. Type of packaging significantly affected (P<0,05) against the value of water content, peroxide number, and analysis of total bacterial. Length of storage significantly affected (P<0,05) against the value of water content, peroxide number, and analysis of total bacterial. Based on organoleptic assessment descriptively, breadfruit cookies are packed with plastic Polypropylene and plastic Polyethylene able to suppress rancidity that occurs during storage. Based on the organoleptic assessment as hedonic breadfruit cookies are packed with plastic Polypropylene and plastic Polyethylene preferred by the panelists. The best treatment is using type of packaging plastic Polypropylene.Keyword: Type of packaging, length of storage, cookies breadfruit.

PEMANFAATAN BUAH PISANG MASAK SEHARI DAN KELOPAK BUNGA ROSELLA DALAM PEMBUATAN SELAI Putra Mayzent Manik; Vonny Setiaries Johan; 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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The purpose of this study wasto obtain the best jam formulation from masak sehari banana cultivar and rosella petals and preferred by the panelists. This research wascarriedexperimentallyusingcompletely randomizeddesign(CRD) withfive treatments and threereplications. The treatments in this study werePR1(80%banana fruit and rosella petals), PR2(65% banana fruitand35% rosella petals ), PR3(50% banana fruitand50%rosellapetals), PR4(35% banana fruitand65% petals rosela)andPR5(20% banana fruit and 80% rosella petals). Data obtained were treated by ANOVA followed by Duncan New Multiple Range Test (DNMRT) the level of 5%. The results showed that the ratio of banana and rosella petals significantly effect on the water content, acidity, total dissolved solids, fiber contents, sucrose content, pectin content and sensory test. The best jam of this study was PR3 (50% banana fruit and 50% rosella petals). This jam contained water content 31.33%; pH 3.86; total dissolved solids 65.56%; fiber content 2.91%; sucrose content 52.19% and pectin content 1.05%. The jam had red colour, rather taste of banana and rather taste of rosella petals, rather flavor of banana and rather flavor of rosella petals and rather soft texture.Keywords: Jam, Masak sehari banana cultivar, rosella petals.

MUTU SELAI DARI KOMBINASI BUAH NANAS DAN KELOPAK ROSELLA Agus Anjar Sumantri Samosir; Usman Pato; 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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Fruit jam is a semi-wet food processed product from a mixture of fruit juice and sugar. The purpose of this research was to evaluate the effect of ratio of pineapple and rosella petals on the jam quality. This research used a Completely Randomized Design experiment with five treatments and three replications. The treatments were NR1 (pineapple puree and rosella petal puree 90:10), NR2 (pineapple puree and rosella petal puree 80:20), NR3 (pineapple puree and rosella petal puree 70:30) and NR4 (pineapple puree and rosella petal puree 60:40) and NR5 (pineapple puree and rosella petal puree 50:50). The value of observation were analyzed using Analysis of Varians followed by Duncan’s New Multiple Range Test on 5% level. The result showed that the ratio of pineaple and rosella petals puree significantly affected the moisture, total dissolved solid, ash , pectin and sucrose contents, antioxidant activity, descriptive test of color, flavour, taste and texture. The best treatment was NR1 with moisture content 29.21%, total dissolved solids 89.80%, ash content 0.36%, pectin 1.62%, sucrose 57.34% and antioxidant activity 25.31 ppm, dark red color, flavourful pineapple and rosella, pineapple taste, soft texture of jam.Keywords: Jam, pineapple, rosella petal.

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

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