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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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PENAMBAHAN TEPUNG TEMPE, TEPUNG UDANG REBON DAN PERISA DALAM PEMBUATAN KUKIS SUKUN Hermansyah Silitonga; Netti Herawati; Vonny Setiaries Johan
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 2, No 1 (2015): Wisuda February 2015
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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The purpose of this study were to obtain the best composition the addition of tempeh flour and rebon shrimp flour for making breadfruit cookies and meet the quality standards of cookies (SNI 01-2973-1992) and to determine the level of the children's favorite for the best breadfruit cookies with the addition of various flavor. This research used a completely randomized design (CRD) with 4 treatments and 4 replications. The treatments in this study were S1 (Tempeh flour 20%, small shrimp flour 1%), S2 (Tempeh flour 15%, small shrimp flour 6%), S3 (Tempeh flour 10%, small shrimp flour 11%) and S4 (Tempeh flour 5%, small shrimp flour 16%). The data obtained were analyzed statistically using Anova and further tested with DNMRT at the level of 5%. The treatments gave significant effect on moisture, protein, ash and fat content. The best treatment on this research was breadfruit cookies with addition of tempeh flour 20% and small shrimp flour 1%, with moisture content of 6.75%, protein content of 13.87%, ash content of 1.87% and 35.56% fat content. The addition of various flavor on S1 cookies gave non significant affect on the childrens organoleptic test. Keywords : Cookies, breadfruit, tempeh flour, small shrimp flour, flavor

MUTU SENSORI SUSU FERMENTASI PROBIOTIK SELAMA PROSES FERMENTASI MENGGUNAKAN Lactobacillus casei subsp. casei R-68 Azli Ananta Ginting; Usman Pato; 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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Probiotic fermented milk by Lactobacillus caseisubsp. casei R-68 with skim milk as a raw material expected to produce probiotik fermented milk with more complete nutriotional value and health benefits. The purpose of this study was to determine the best fermentation on the quality of fermented milk. This study used a Completely Randomized Design with six treatmentsnamely P1 = fermentation time 6 hours, P2 = fermentation time 9 hours, P3 = fermentation time 12 hours, P4 = fermentation time 15 hours, P5 = fermentation time 18 hours,P6 = fermentation time 21 hours and three replications. Data were analyzed using ANOVA, followed by DNMRT at 5% level. The results show that the fermentation time significantly (P <0.05) influencedthe sensory test by descriptive and hedonic on taste and viscosity, but did not significantly affect (P> 0.05) the moisture, fat, ash contentsas well asthe sensory test by descriptive and hedonic on color and the sensory test by descriptive on viscosity. It was concluded that the best quality of fermented milk was P4 (fermentation time 15 hours). Keywords:Skimmed milk, fermentation time, Lactobacillus caseisubsp.casei R-68, fermented milk.MahasiswaFakultasPertanian, Universitas RiauDosenFakultasPertanian, Universitas RiauJOM Faperta Vol. 3 No. 1 Februari 2016 MahasiswaFakultasPertanian, Universitas RiauDosenFakultasPertanian, Universitas RiauJOM Faperta Vol. 3 No. 1 Februari 2016

Karakterisasi Plastik Boidegradable dari Pati Onggok Singkong dan Nata De Coco Zainal Arifin; Raswen Efendi; Vonny Setiaries Johan
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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Tapioca solid waste from the processing of tapioca still contains starch, which can be used as a raw material for making biodegradable plastic. The purpose of this study was to obtain the best formulation in the manufacture of biodegradable plastics from cassava starch and nata de coco. This research was carried out experimentally using a completely randomized design (CRD). The treatments in this research were the ratio of tapioca solid waste and nata de coco, which are ON1(95:5), ON2(90:10), ON3(85:15) and ON4(80:20) in 10 g biodegradable plastic formulations. The results showed that the tapioca solid waste and nata de coco had a significantly affected on thickness, water resistance, water vapor transmission, tensile strength, elongation, and. biodegradation timebut has no significant effect on thickness. The best treatment chosen was ON4 ratio of tapioca solid waste and nata de coco (80:20) having thickness of 0.15 mm, water resistance 80.56% s, water vapor transmission 9.14 (g/m2/hour), tensile strength of 4.16 MPa, elongation of 33.81%, and biodegradation for 6th days. Keywords : Biodegradable plastic,nata de coco, tapioca solid waste

PEMANFAATAN BUAH TERONG BELANDA DAN BUAH BELIMBING WULUH DALAM PEMBUATAN SIRUP Patrisia Marlina Br Sinaga; Faizah Hamzah; Vonny Setiaries Johan
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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Syrup is a type of beverage in the form of a thick solution with a variety of flavors that contain high sugar, which is between 50-65%. The purpose of this study was to obtain the right one for making syrup corresponding SNI 01-2544-2013.This research was used Completely Randomized Design (CRD) with 5 treatments was used replications in order to the obtain 15 experiment unit. The treatment was a mixture ratio of fruit tamarillo and ratio wuluh starsfruit such as TB1=(90:10), TB2=(80:20), TB3=(70:30), TB4 = (60:40), and TB5 = (50:50). Data were statistically anallyzed by Analysis of Variance (ANOVA) and continued witht DMRT (Duncant’s New Multiple Range Test) at level of 5%. The results showed that formulation affect on the value of pH, sucrose concentration, viscosity, colour, flavour, taste and taste overall assessment basis hedonic.The best research results of syrup in treatment TB1 (90:10%) the result of syrup has a pH value 4,70, sucrose concentration 64,86%, viscosity 257,02 cP. The result of the descriptive test of the syrup from the best treatment was a colour of score red 4,73, aroma with score 4,66 flavorful and was a taste of score 3,36 sweet acidity, and overall assessment hedonic liked by panelist with a score of 4,54.

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.

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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