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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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Karakteristik Selai Lembaran Kolang-Kaling dengan Penambahan Buah Naga Merah Ranita Sari; Vonny Setiaries Johan; Noviar Harun
JURNAL AGROINDUSTRI HALAL Vol. 6 No. 1 (2020): Jurnal Agroindustri Halal
Publisher : Lembaga Riset dan Pengabdian Kepada Masyarakat Universitas Djuanda Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (940.59 KB) | DOI: 10.30997/jah.v6i1.2218

Abstract

The purpose of this research was to obtain the best formulation of slice jam from kolang-kaling and red dragon fruit based on the characteristics. This research used experimental method by using a complete randomized design (RAL) with four treatments and four replications. The treatments were KN1 = kolang-kaling puree 90% and red dragon fruit puree 10%, KN2 = kolang-kaling puree 80% and red dragon fruit 20%, KN3 = kolang-kaling puree 70% and red dragon fruit puree 30%, KN4 = kolang-kaling puree 60% and red dragon fruit puree 40%. Data were statistically analyzed using ANOVA and DNMRT at 5% level. Based on this research the best treatment was slice jam KN3= kolang-kaling puree 70% and red dragon fruit puree 30% which had 19,55% moisture content, 0,55% ash content, 1,52% crude fiber content, 41,45% level of reducty sugar. Result of the sensory test were descriptive red colorur, kolang-kaling and red dragon fruit taste, red dragon fruit flavor, and rather chewy in texture. Result of the hedonic test on color, taste, flavor, texture and overall assessment were liked by panelists.
KARAKTERISTIK VELVA BUAH ALPUKAT DENGAN PENAMBAHAN GULA AREN SEBAGAI PENAMBAH CITA RASA Ismail Haridsyah; Vonny Setiaries Johan; Fajar Restuhadi
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 9 (2022): Edisi 2 Juli s/d Desember 2022
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Velva is one type of dessert that has a low-fat content. The utilization of avocado as a product in the form of velva is expected to extend the shelf life of avocados and make avocados into other processed products.. One of the ingredients that can be used is the addition of palm sugar. This study aims to obtain the best formulation with the addition of palm sugar as a taste in the making of avocado velva. This research was conducted experimentally using a completely randomized design with 4 treatments and 4 replications to obtain 16 experimental units. The treatment in this study was the comparison of avocado pulp and palm sugar as follows: P1 (100:0); P2 (90:10); P3 (80:20); P4  (70:30). The parameters observed in this study are overrun, melting time, total dissolved solids, and descriptive and hedonic sensory assessment of color, aroma, taste, and softness. The best treatment was the P2 treatment which used a combination of avocado and palm sugar 90:10 with total dissolved solids of 21.2708 °Brix, melting time of 12.57 minutes, overrun of 19.5736%. The results showed that the different ratios of avocado and palm sugar affected melting time, overrun, and total dissolved solids.Keywords: Velva; Brown Sugar, Avocado..
PEMANFAATAN TEPUNG PISANG KEPOK DAN TEPUNG TEMPE DALAM PEMBUATAN KUKIS Muhammad Suhadah Malau; Yusmarini Yusmarini; Vonny Setiaries Johan
Jurnal Sagu Vol 21, No 2 (2022)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/sagu.21.2.p.79-85

Abstract

Kukis adalah jenis makanan ringan yang rasanya manis, memiliki tekstur yang renyah, terbuat dari tepung terigu dengan bahan tambahan lain seperti telur, margarin, gula halus, dan susu bubuk. Penelitian ini bertujuan untuk mendapatkan perbandingan terbaik antara tepung pisang kepok dan tepung tempe untuk pembuatan kukis dengan kandungan gizi yang sesuai SNI 01-2973-2011. Penelitian dilakukan dengan menggunakan Rancangan Acak Lengkap (RAL) dengan lima perlakuan dan tiga ulangan. Perlakuan dalam penelitian ini adalah perbedaan perbandingan antara tepung pisang kepok dan tepung tempe yaitu PTI (100:0), PT2 (95:5), PT3 (90:10), PT4 (85:15) dan PT5 ( 80:20). Analisis data menggunakan analisis varians (ANOVA) kemudian dilanjutkan dengan uji jarak berganda Duncan's baru (DNMRT) pada taraf 5%. Hasil penelitian menunjukkan bahwa perbandingan tepung pisang kepok dan tepung tempe berpengaruh nyata terhadap kadar air, abu, protein, lemak, karbohidrat, serta uji deskriptif dan uji sensori hedonik secara keseluruhan. Perbandingan tepung pisang kepok dan tepung tempe (85:15) terpilih sebagai perlakuan terbaik yang memiliki kandungan protein 7,1%, kadar air 4,5%, abu 2,6%, lemak 7,7%, karbohidrat 78,8%, dengan deskripsi berwarna coklat, sedikit beraroma pisang kepok, tekstur rapuh, agak berasa tempe, dan penilaian hedonik secara keseluruhan disukai panelis.
Aplikasi kitosan sebagai edible coating pada jeruk lemon lokal (Montaji Agrihorti) Wike Rahfani; Vonny Setiaries Johan; Noviar Harun; Yossie Kharisma Dewi
Jurnal Litbang Industri Vol 12, No 2 (2022)
Publisher : Institution for Industrial Research and Standardization of Industry - Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24960/jli.v12i2.7759.157-161

Abstract

Penelitian ini bertujuan untuk mempelajari pengaruh pelapisan kitosan pada jeruk lemon lokal selama penyimpanan dan untuk mendapatkan konsentrasi kitosan yang sesuai untuk memperpanjang umur simpan jeruk lemon lokal. Penelitian ini dilakukan secara eksperimen dengan menggunakan metode rancangan acak lengkap dengan 6 perlakuan dan 3 ulangan. Perlakuan dalam penelitian ini adalah konsentrasi kitosan 1%, 1,5%, 2%, 2,5% dan 3%. Pengamatan dilakukan pada hari ke-0, 4, 8, 12, dan 16 tehadap susut bobot, vitamin C, kekerasan, dan total padatan terlarut. Data yang diperoleh dianalisis secara statistik menggunakan analisis of variance (ANOVA) pada taraf 5%. Sidik ragam menunjukkan penggunaan pelapis kitosan berpengaruh nyata terhadap susut bobot, vitamin C, kekerasan, dan total padatan terlarut. Perlakuan terbaik berdasarkan parameter yang telah diuji adalah jeruk lemon dengan konsentrasi kitosan 3%. Hasil penelitian menunjukkan jeruk lemon yang disimpan hingga 16 hari mengalami susut bobot 10,59%, vitamin C 5,54 mg, kekerasan 1,86 kgf/cm2 dan total padatan terlarut 1,343%.
Aplikasi kitosan sebagai edible coating pada jeruk lemon lokal (Montaji Agrihorti) Wike Rahfani; Vonny Setiaries Johan; Noviar Harun; Yossie Kharisma Dewi
Jurnal Litbang Industri Vol 12, No 2 (2022)
Publisher : Institution for Industrial Research and Standardization of Industry - Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24960/jli.v12i2.7759.157-161

Abstract

Penelitian ini bertujuan untuk mempelajari pengaruh pelapisan kitosan pada jeruk lemon lokal selama penyimpanan dan untuk mendapatkan konsentrasi kitosan yang sesuai untuk memperpanjang umur simpan jeruk lemon lokal. Penelitian ini dilakukan secara eksperimen dengan menggunakan metode rancangan acak lengkap dengan 6 perlakuan dan 3 ulangan. Perlakuan dalam penelitian ini adalah konsentrasi kitosan 1%, 1,5%, 2%, 2,5% dan 3%. Pengamatan dilakukan pada hari ke-0, 4, 8, 12, dan 16 tehadap susut bobot, vitamin C, kekerasan, dan total padatan terlarut. Data yang diperoleh dianalisis secara statistik menggunakan analisis of variance (ANOVA) pada taraf 5%. Sidik ragam menunjukkan penggunaan pelapis kitosan berpengaruh nyata terhadap susut bobot, vitamin C, kekerasan, dan total padatan terlarut. Perlakuan terbaik berdasarkan parameter yang telah diuji adalah jeruk lemon dengan konsentrasi kitosan 3%. Hasil penelitian menunjukkan jeruk lemon yang disimpan hingga 16 hari mengalami susut bobot 10,59%, vitamin C 5,54 mg, kekerasan 1,86 kgf/cm2 dan total padatan terlarut 1,343%.
PELATIHAN DIGITAL MARKETING, BRANDING DAN PEMASARAN ONLINE BERBASIS MARKETPLACE DAN SOSIAL MEDIA BAGI PENGEMBANGAN USAHA SAGU LICIOUS UNIT KEWIRAUSAHAAN MAHASISWA Hafidawati Musbar; Elvi Yenie; Ida Zahrina; Vonny Setiaries Johan; Eriyati Eriyati; Bagus Duhan Irfandy; Muhammad Agung Islamy
JUARA: Jurnal Wahana Abdimas Sejahtera Volume 4, Nomor 1, Januari 2023
Publisher : Jurusan Teknik Lingkungan Fakultas Arsitektur Lanskap dan Teknologi Lingkungan, Universitas Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25105/juara.v4i1.16155

Abstract

Sago Licious is a student business at the University of Riau which is engaged in the production and marketing of processed sago-based products that was founded in 2020, this business continues to grow and has become one of the MSMEs that is slowly exploring the market in Meranti Islands Regency. However, the obstacle that is a big obstacle for business units today is weak marketing because it only focuses on meeting local needs and does not fully understand how to utilize the marketplace and social media as a capable digital marketing tool. In addition, promotion and branding patterns have not been implemented optimally. Therefore, this training is carried out as a means of increasing partners' knowledge. After the training, it is hoped that the output produced will be partners able to implement the correct marketing strategy, develop market share based on digital marketing and be able to apply branding and promotion concepts appropriately. This activity begins with a site survey and coordination with partners to identify problems. Next, a brainstorming was carried out with the PkM team to determine the solutions to be offered to partners, then an offline FGD was carried out to describe the program along with the schedule of activities to be carried out. The result of this activity was the marketing development of the Sago Licious Student Entrepreneurship Unit, the activities went well and smoothly and there were interactive discussions between resource persons and activity participants, participants also easily understood the material with clear presentation of the material and easy-to-understand training modules
KARAKTERISTIK GEL HAND SANITIZER BERBAHAN DASAR EKSTRAK LIMBAH KULIT NANAS DAN SERAI WANGI Yossie Kharisma Dewi; Yanti Nopiani; Vonny Setiaries Johan; Edo Saputra; Muhammad Idhamsyah; Putri Ayuni
Jurnal Teknologi Pertanian Andalas Vol 27, No 1 (2023)
Publisher : Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jtpa.27.1.45-53.2023

Abstract

Limbah kulit nanas mengandung senyawa flavonoid, tanin, dan saponin serta mengandung senyawa yang berpotensi sebagai antibakteri. Serai wangi juga memiliki komponen senyawa utama yang terdiri dari sitronellal, sitronellol, dan geraniol yang memiliki kemampuan aktivitas antibakteri. Penelitian ini bertujuan untuk mengetahui keefektifitasan serta memperoleh rasio terbaik limbah kulit nanas dengan campuran ekstrak serai wangi sebagai bahan aktif antibakteri pengganti alkohol dalam bentuk gel hand sanitizer. Hasil penelitian menunjukkan bahwa rasio ekstrak kulit nanas dan ekstrak serai wangi berpengaruh nyata terhadap karakteristik dan aktivitas antibakteri gel hand sanitizer yang dihasilkan. Perlakuan terbaik dalam penelitian ini adalah KNSW4 (ekstrak kulit nanas 75% : 25% ekstrak serai wangi) memberikan karakteristik fisikokimia gel hand sanitizer dengan nilai viskositas 333,10 cP, densitas 1,07 g/mL, homogenitas yang baik, pH 3,6, dan daya sebar 7,98 cm. Uji organoleptik menunjukkan hand sanitizer yang dihasilkan memiliki warna cokelat kekuningan, agak beraroma serai wangi, tekstur agak lengket dan secara keseluruhan agak disukai oleh panelis. Hasil penelitian ini diharapkan dapat menjadi inovasi bagi masyarakat dalam pemanfaatan limbah kulit nanas dan serai wangi sebagai bahan baku gel hand sanitizer alami. 
Evaluasi Mutu dan Penerimaan Panelis terhadap Rainbow Cake yang Dibuat dari Tepung Terigu dan Pati Sagu Lokal Usman Pato; Vonny Setiaries Johan; Arnizam Arnizam
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 6, No 3 (2014): Vol.(6) No.3, October 2014
Publisher : Agricultural Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (799.282 KB) | DOI: 10.17969/jtipi.v6i3.2313

Abstract

Riau is one of the sago starch-producing province in Indonesia. Nowadays, sago starch has been utilized to produce various types of tradisional foods. The aim of this study was to compare the quality of rainbow cake produced by the addition of 30% sago starch and rainbow cake using 100% wheat flour and to evaluate panelist acceptance of these rainbow cakes. This study used a Completely Randomized Design (CRD) with two treatments and eight replications thus obtained 16 experimental units. The treatments were TS1 (100% wheat and 0%sago starch) and TS2 (70% wheat flour and 30%sago starch). The parameters observed were moisture, ash, sucrose and fat contents as well as panelist acceptance test. The results of this study indicated that rainbow cake of TS1 treatment (100% wheat flour and 0%sago starch) had no significant difference with rainbow cake of TS2 treatment (70% wheat flour and 30% sago starch) in case of ash and sucrose contents, but had significant effect on moisture and fat contents of rainbow cake. Based on the panelist acceptance test, the rainbow cake made from 70% wheat flour and sago starch 30% could be accepted by panelists similar to commercial rainbow cake.
Pemanfaatan Rebung Betung dalam Pembuatan Bakso Ikan Toman Sunardi Setiaries Sunardi; Vonny Setiaries Johan; Yelmira Setiaries Zalfiatri
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 10, No 2 (2018): Vol. (10) No. 2, Oktober 2018
Publisher : Agricultural Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (459.647 KB) | DOI: 10.17969/jtipi.v10i2.11100

Abstract

Tujuan dari penelitian ini adalah untuk mendapatkan perumusan terbaik betung rebung dan ikan toman dalam membuat bakso. Penelitian ini menggunakan acak lengkap desain terdiri dari lima perawatan dan setiap perlakuan diulang tiga kali. Perawatan yang dilakukan adalah RT1 (betung rebung dan ikan toman 10:90), RT2 (betung rebung dan ikan toman 20:80), RT3 (betung rebung dan ikan toman 30:70), RT4 (betung rebung dan toman ikan 40: 60), RT5 (betung rebung dan toman ikan 50: 50). Data dianalisis statistik menggunakan Anova, diikuti oleh darichristin baru beberapa berbagai tes (DNMRT) pada tingkat 5%. Hasilnya menunjukkan bahwa perlakuan terbaik adalah RT1 (betung rebung dan ikan toman 10:90) dengan kelembaban konten 63.72%, ash content 1,53%, protein content 11.65%, lemak konten 3.66%, serat kasar content 0,98%.
Pemanfaatan Jamur Grigit Dalam Pembuatan Bakso Ikan Lele Dumbo Irene Cahya Maharani; Vonny Setiaries Johan; Rahmayuni Rahmayuni
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 14, No 1 (2022): Vol. (14) No. 1, April 2022
Publisher : Agricultural Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (268.642 KB) | DOI: 10.17969/jtipi.v14i1.18678

Abstract

The purpose of this research to obtain the best ratio of dumbo catfish and split gill mushrooms in making meatballs. This research used a completely randomized design with four treatments and four replications, which followed Duncan’s New Multiple Range Test (DNMRT) at level 5%. The treatments in this research was the ratio of dumbo catfish and split gill mushrooms, i.e. 90:10, 80:20, 70:30, and 60:40. The result showed that the ratio of dumbo catfish and split gill mushrooms had significantly affected moisture, ash, protein, fat, crude fiber, total plate number, as well as sensory characteristic of color, flavor, taste, and texture. Based on the result of this research the chosen treatment is 90:10 which have 64.65% moisture content, 1.21% ash content, 10.63% protein content, 0.92% fat content, 0.36% crude fiber content, 6,5 x 104 total plate number content and is preferred hedonically with a description of grayish white color, smelled of mushroom, mushroom and fish taste, and chewy texture.
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