Garuda - Garba Rujukan Digital

p-Index From 2021 - 2026

3.981

P-Index

This Author published in this journals

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

Unknown Affiliation

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

Published : 94 Documents Claim Missing Document

Claim Missing Document

Articles

5 6 7 8 9

UTILIZATION OF SUGAR PALM FRUIT AND RED DRAGON FRUIT IN MAKING OF VELVA Ira Novrika Jalukhu; Vonny Setiaries Johan; Rahmayuni Rahmayuni
Jurnal Sagu Vol 20, No 1 (2021)
Publisher : Universitas Riau

Velva is a frozen dessert made from fruits and vegetables which has low fat and high fiber. The purpose of this research was to obtain the best combination of sugar palm fruit and red dragon fruit puree on the quality of velva. This study used a completely randomized design with five treatments and three replications, resulting in 15 experimental units. The treatments in this research were the ratio of sugar palm fruit puree and red dragon fruit puree, included with level namely (90:10), (80:20), (70:30), (60:40), (50:50). Parameters observed in this study included were overrun, melting time, crude fiber content, total solids, pH, antioxidant and sensory assessment (descriptive and hedonic taste). Results of the research showed that addition of sugar palm fruit puree and red dragon fruit puree significantly affected to overrun, melting time, crude fiber, total solids, pH, antioxidant and sensory taste. The best treatment was a treatment with sugar palm fruit puree and red dragon fruit puree (50:50) with 5.46 % overrun, 7.35 minutes melting time, 1.30 % crude fiber, 23.92% total solids, 3.32 pH, and 80.13 IC50 (μg/ml) antioxidant. The result of the descriptive test of the velva from the best treatment was purple, scented with red dragon fruit flavor, red dragon fruit taste, soft textured, and for overall acceptance the panelists like the velva produced. Keywords : Velva; sugar palm fruit, red dragon fruit

PENGARUH PENAMBAHAN KHITOSAN TERHADAP BEBERAPA KARATERISTIK FILM RAMAH LINGKUNGAN (FRL) BERBASIS PATI SAGU (Metroxylon sp.) CAHAYA OKTAVIA OKTAVIA '; RASWEN EFENDI EFENDI '; VONNY SETIARIES JOHAN SETIARIES JOHAN
Jurnal Sagu Vol 14, No 2 (2015)
Publisher : Universitas Riau

ABSTRACTBiodegradable film is plastic which can be decompose naturally by microorganism to be sustainablecompounds. The main raw material is from sago starch. But biodegradable film based on starch give lesscharateristic. The purpose of research to getting the best combination of chitosan on making biodragadablefilm based by sago starch. The research using completely randomized design (CRD). The Results analysis ofvariance showed a significantly (P<0,05) and followed by duncan’s new multiple range test level of 5 %.Chitosan concentration used in this study was 2% , 3% , 4% , 5% and 6%. The best combination is a thirdtreatment that chitosan concentration of 4% with a water content of 18,72 %, a thickness of 0,04 mm, waterresistance of 25,95 % and degradation of 81,31 %.Key words : Biodegradable film, sago starch, chitosan.

PEMANFAATAN TEPUNG TALAS DAN TEPUNG KACANG MERAH DALAM PEMBUATAN CRACKERS MELIYANA MELIYANA; VONNY SETIARIES JOHAN; YELMIRA ZALFIATRI
Jurnal Sagu Vol 18, No 1 (2019)
Publisher : Universitas Riau

This research was aimed to get the best crackers from a combination ratio of taro flour and red bean flour incrackers making. Research method was completely randomized design (CRD) experiment which consisted offive treatments and each treatment was repeated three times. Treatments of taro flour and red bean flour were90:10, 80:20, 70:30, 60:40, 50:50. Data were statistically analyzed by using analysis of variance and continuedwith duncan’s new multiple range test at 5% level. The result of this study showed that the ratio of taro flourand red bean flour significantly affected moisture contents, ash contents, protein contents, color, flavour,aroma, and crunchiness. Based on this research, the best treatment was the crackers with taro flour and redbean flour 50:50, which had average of moisture content of 2.21%, ash content of 2.53%, and protein contentof 9.07%. Sensory assessment of crackers by panelist showed that this crackers had a brown color, red beantaste, red bean flour, and rather hard textures.

PERBEDAAN KONSENTRASI GELATIN TERHADAP KUALITAS PERMEN MARSHMALLOW BUAH NAGA MERAH (Hylocereus polyrhizus) ZULFAJRI ZULFAJRI; NOVIAR HARUN; VONNY SETIARIES JOHAN
Jurnal Sagu Vol 17, No 1 (2018)
Publisher : Universitas Riau

The purpose of this research was to obtain the best concentration of a gelatine in making red dragon fruitmarshmallow which was met to SNI. The research used Complete Randomized Design with 4 treatments and4 replications. The treatments were G1 (gelatine 6%), G2 (gelatine 8%), G3 (gelatine 10%), and G4 (gelatine12%). The obtained data were analyzed statistically using Anova and followed by DNMRT at 5%. Theresearch showed that the addition of gelatine was significantly effected on water content, ash content,sucrose content, vitamine C, density, and organoleptic test. The best treatment of this research was G2(gelatine 8%) which had water content 19.81%, ash content 0.29%, sucrose content 59.70%, vitamine C1.98 mg, and density 0.80 g/ml, and was described as rather chewy, rather hard and overall assesment ofmarshmallow candy was preferred by the panelists.

PEMANFAATAN SIRSAK DAN NANAS DALAM PEMBUATAN VELVA RARA ANIRA; VONNY SETIARIES JOHAN; YELMIRA x YELMIRA ZALFIATRI
Jurnal Sagu Vol 18, No 2 (2019)
Publisher : Universitas Riau

Velva is a frozen dessert made from fruits which has low fat and high fiber. The purpose of this research wasto obtain the best combination of soursop and pineapple puree for quality and sensory velva produced. Thisstudy used a complete randomized design with five treatments and three replications, resulting in 15 experimentalunits. The treatment research were SN1: soursop puree and pineapple puree (90:10), SN2: soursoppuree and pineapple puree (80:20), SN3: soursop puree and pineapple puree (70:30), SN4: soursop pureeand pineapple puree (60:40), SN5: soursop puree and pineapple puree (50:50). Parameters observed in thisstudy included pH, overrun, melting time, crude fiber content, vitamin C and assessment sensory (descriptiveand hedonic). The best treatment was a treatment with soursop puree and pineapple puree (50:50) with 4,68pH, 16,73 % overrun, 10,43 minutes melting time, 4,79 % crude fiber and 18,14 mg vitamin C . The result ofthe descriptive test of the velva from the best treatment was yellow color, scented with soursop and pineapplefruit flavor, pinapple taste, textured very soft and overall acceptance the panelists like the velva produced.

PEMANFAATAN PATI KULIT UBI KAYU DAN SELULOSA KULIT KACANG TANAH PADA PEMBUATAN PLASTIK BIODEGRADABLE ARIF BUDIANTO; DEWI FORTUNA AYU; VONNY SETIARIES JOHAN
Jurnal Sagu Vol 18, No 2 (2019)
Publisher : Universitas Riau

Biodegradable plastic is an environmental friendly plastic made from starch and cellulose. Starch andcellulose were extracted from cassava peel and peanut shell. The purpose of this research was to get the bestformulation of cassava peel starch and peanut shell as cellulose on physical and mechanical properties ofbiodegradable plastics. This research was conducted experimentally by using complete randomized design(CRD) which consist of five treatment and three replications, thus analyzed by ANOVA and followed byduncan’s new multiple range test (DNMRT) at level 5%. The treatments in this research were PS1 (starchcassava peel 10 g), PS2 (9.5 g starch cassava peel : 0.5 g cellulose peanut shells), PS3 (9 g starch cassavapeel : 1 g cellulose peanut shells), PS4 (8.5 g starch cassava peel : 1.5 g cellulose peanut shells), and PS5 (8g starch cassava peel : 2 g cellulose peanut shells) in biodegradable plastic formulation. The results ofANOVA showed that the starch of cassava peel and cellulose peanut gave a significant effect on waterresistance, water vapor transmission, biodegradation time, tensile strength, and elongation. The selectedtreatment was PS4 which had water resistance of 15.90%, water vapor transmission of 6.77 g/m2/h,biodegradation time for 8 days, tensile strength of 2.72 MPa, and elongation of 8.75%.

PEMANFAATAN KOLANG KALING DAN BUAH NANAS TERHADAP MUTU SELAI CAMPURAN SUZANA KHAIRANI; VONNY SETIARIES JOHAN; NOVIAR HARUN
Jurnal Sagu Vol 18, No 1 (2019)
Publisher : Universitas Riau

The purpose of this study was to obtain the best percentage of mixed kolang kaling and pineapple fruit tomeet the quality of jam baes on SNI No. 01-3746:2008. This study used experimental method using a completerandomized design (RAL) consisting of five treatments with three replications to obtain fifteen experimentalunits. The treatment of this study was the percentage of kolang kaling porridge and pineapple pulp: KN1(90:10), KN2 (80: 20), KN3 (70: 30%) KN4 (60:40) and KN5 (50:50). Data were analyzed using Analysis ofVariance (ANOVA) and Duncan New Multiple Range Test (DNMRT) at 5% level. The best treatment of thisresearch was KN5 which had moisture content of 26,56%, ash content of 0,49%, crude fiber of 0,85%, totaldissolved solid of 65,20 °brix, sucrose content of 54,74%, viscosity 104421,22 cPs. The results of the sensorytest were descriptively colored of yellow, flavourful of kolang kaling and pineapple fruit, the taste of kolangkaling and pineapple fruit, soft texture and overall assessment hedonic jam was favored by panelists.

SUBSTITUSI TEPUNG TERIGU DENGAN PATI SAGU DALAM PROSES PEMBUATAN CAKE Rahmayuni '; Usman Pato; Vonny Setiaries Johan; M. Atep Solihin
Jurnal Sagu Vol 11, No 2 (2012)
Publisher : Universitas Riau

The purpose of this study were to determine the effect of substitution of wheat flour with sagostarch on the quality of cake and to obtain the best formulation of making cake. Completelyrandomized design (CRD) was use in this study, which consists of five treatments, each treatmentperformed three replications to obtain 15 units of the experiment. The treatments used were: ST1:wheat flour 80 % and sago starch 20%, ST2: wheat flour 60% and sago starch 40%, ST3: wheat flour40% and sago starch 80%, ST4: wheat flour 20% and sago starch 80%, ST5: wheat flour 0% sagostarch 100%. The results showed that the variation of substitution of wheat flour with sago starchsignificant affected the levels of protein, carbohydrates, aroma, color, flavor, texture, and overallassesment, but did not significant influence the levels of water. The best treatment was ST1 (wheatflour substituted with 20% sago starch) with moisture content of 14.61%, protein 9.01%,carbohydrate 12.76% and evaluating the overall sensory evaluation was liked by panelist.

Pengolahan Jeruk Siam dan Nanas menjadi produk bernilai jual tinggi di Desa Pulau Jambu, Kampar Emma Riftyan; Yusmarini Yusmarini; Vonny Setiaries Johan; Shanti Fitriani; Edo Saputra; Yossie Kharisma Dewi
Unri Conference Series: Community Engagement Vol 3 (2021): Seminar Nasional Pemberdayaan Masyarakat
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/unricsce.3.616-621

The potential of Pulau Jambu in the agricultural aspect, especially Siamese oranges, is a potential in itself. The majority of the work of people in Pulau Jambu, Kuok District as Siamese orange farmers and the abundance of Siamese oranges in Pulau Jambu are one of the reasons for the purpose of this community service. The problem faced by Siamese orange farmers is they have lack of knowledge and skills in processing Siamese oranges so that the harvested Siamese oranges so far are only sold in fresh, not in processed. The method implemented in this community service activity is by providing guidance and training from the production aspect and the business management aspect. The training provided is processing Siamese oranges in the form of jam and drinks with the addition of pineapple which is also a local potential of Kampar Regency.

Pemanfaatan Tepung Biji Nangka dan Sale Pisang Ambon dalam Pembuatan Snack Bar Tuah Hamonangan Simanjorang; Vonny Setiaries Johan; Rahmayuni Rahmayuni
JURNAL AGROINDUSTRI HALAL Vol. 6 No. 1 (2020): Jurnal Agroindustri Halal
Publisher : Lembaga Riset dan Pengabdian Kepada Masyarakat Universitas Djuanda Bogor

The purpose of this research was to obtain snack bar with the optimum sensory and chemical characteristics. This research used a completely randomized design with five treatments and three replications. Data were statistically analyzed using analysis of variance (ANOVA) and followed by Duncan’s New Multiple Range Test (DNMRT) at level 5%. The treatments performed were the differential ratio between jackfruit seed flour and dried slice of ambon banana, namely BNP1 (80:20), BNP2 (70:30), BNP3 (60:40), BNP4 (50:50) and BNP5 (40:60). The result showed that each treatment significantly affected all the observational parameters both chemically and sensory. Jackfruit seed flour : dried slice of ambon banana (40:60) is the optimum treatment which is preffered hedonically with a description of brownish yellow color, banana aroma, banana flavored and having soft level of hardness, having 23.98% moisture content, 2.05% ash content, 11.61% fat content, 5.86% protein content, 56.50% carbohydrate content and 0.88% crude fiber content.Keywords: snack bar, jackfruit seed flour, dried slice of ambon banana

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

Title

Found 94 Documents
Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title Search

Found 94 Documents Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title

Found 94 Documents
Search