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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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Penambahan Sari Lengkuas Merah (Alpinia purpurata) Dalam Edible Coating Pati Sagu Meranti Terhadap Sifat Kimia, Mikrobiologi dan Kesukaan Buah Tomat (Lycopersicum esculentum Mill) Dewi Fortuna Ayu; Raswen Efendi; Vonny Setiaries Johan; Lutfi Habibah
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 12, No 1 (2020): Vol. (12) No. 1, April 2020
Publisher : Agricultural Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1024.575 KB) | DOI: 10.17969/jtipi.v12i1.15521

Abstract

This research aim was to study the application of red galanga juice addition in meranti sago starch edible coating on chemical, microbiology, and hedonic properties of tomatoes during storage.  The study used a Completely Randomized Design (CRD) with 5 treatments and 3 replications so that 15 (fifteen) experimental units were obtained.  The treatments used were P0 (without addition of red galangal juice), P1 (1% addition of red galangal juice), P2 (3% addition of red galangal juice), P3 (5% addition of red galangal juice), and P4 (7 % addition of red galangal juice) in formulation of sago starch edible coating which applicated on tomatoes during 21 days storage.  The data obtained were statistically analyzed using Anova and DNMRT at a 5% level.  The results showed that the addition of red galangal juice significantly affected weight loss, total dissolved solids, hardness, total microbes, and hedonic organoleptic assessment of the tomato texture.  The addition of red galangal juice in edible coating didn’t significantly affect the organoleptic assessment of the tomato color.  The best treatment of this research was P4 which showed on tomatoes after 21 days storage that had 16.38% weight loss, 1.39 °Brix total dissolved solids, 5.83 kg/f hardness, 5.52 log CFU/g total microbes, and overall hedonic assessment of color was 2,70 (somewhat like), and 3.26 texture (somewhat like).
Pemanfaatan Lactobacillus plantarum 1 dan Pewarna Alami Berbahan Nabati Dalam Pembuatan Tapai Probiotik Yusmarini Yusmarini; Shanti Fitriani; Vonny Setiaries Johan; Rahmayuni Rahmayuni; Vita F. Artanti
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 12, No 1 (2020): Vol. (12) No. 1, April 2020
Publisher : Agricultural Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (989.242 KB) | DOI: 10.17969/jtipi.v12i1.15777

Abstract

Tapai is one of the typical Indonesian fermented products. This research utilized Lactobacillus plantarum 1 RN2-53 and natural dyes made from plants in the production of cassava tapai. The objectives of this research were to improve the quality of probiotic cassava tapai and to obtain the chemical, microbiological and sensory characteristics of the cassava tapai. Natural dyes used were purple sweet potato extract, red dragon fruit extract and narrow-leaf pleomele extract. The results showed that cassava tapai made with the addition of Lactobacillus plantarum 1 RN2-53 and the addition of natural dyes from plants had different chemical and microbiological characteristics. Tapai made with the addition of red dragon fruit extract generally had a lower pH value and a higher total titrated acid compared to tapai made with the addition of purple sweet potato extract and narrow-leaf pleomele extract, but the alcohol content of tapai made with the addition of purple sweet potatoes extract was higher than the others. The number of lactic acid bacteria was around 109 and had met the probiotic food criteria.
KARAKTERISTIK FISIKOKIMIA BRIKET ARANG BATANG KELAPA SAWIT DENGAN PENAMBAHAN ARANG TEMPURUNG KELAPA Hakim Santo; Vonny Setiaries Johan; Yelmira Zalfiatri; Yanti Nopiani
Jurnal Sagu Vol 22, No 1 (2023)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/sagu.22.1.p.32-37

Abstract

Batang kelapa sawit dan tempurung kelapa merupakan limbah biomassa yang dapat dimanfaatkan dalam bentuk briket arang sebagai sumber energi alternatif karena mengandung lignin dan selulosa. Tujuan dari penelitian ini adalah untuk mendapatkan karakter briket terbaik dari kombinasi arang batang kelapa sawit dan arang tempurung kelapa. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari lima perlakukan dan tiga ulangan, perlakuan dalam penelitian ini meliputi perbandingan batang kelapa sawit dan arang tempurung kelapa 90:10, 80:20. 70:30, 60:40 dan 50:50. Data dianalisis secara statistik dengan menggunakan analisis varians (ANOVA) dan dilanjutkan dengan Duncan’s New Multiple Rang Test (DNMRT) pada taraf 5%. Hail analisis menunjukkan bahwa perbandingan batang kelapa sawit dan arang tempurung kelapa berpengaruh terhadap berat jenis, kadar air, kadar karbon tetap, kadar abu dan nilai kalor. Perlakuan terbaik adalah briket (50:50) dengan kadar densitas 0,77g/cm, kadar air 4,07%, kadar volatil 14,52%, kadar abu 6,25%, kadar karbon 75,14% dan nilai kalor 7.998,07 kal/g.Kata kunci: briket, tempurung kelapa, batang kelapa sawit
Enhancing Consumer Engagement through Kansei Engineering: A Novel Approach to Sago Rice Packaging Design Johan, Vonny Setiaries; Riftyan, Emma; Khairany, Septy
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 13, No 1 (2024)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.industria.2024.013.01.3

Abstract

AbstractThe purpose of this study was to produce a sago rice packaging design that suits consumer preferences using the Kansei Engineering method. This study employed a survey method and quantitative analysis. The Kansei words selected in this study included communicative, transparent, informative, practical, safe, brightly colored, attractive, innovative, size-appropriate, unique, strong, creative, distinctive, patterned, and protective of the product (15 words in total). The design elements and sub-elements identified from 10 samples of analog rice packaging were packaging materials (aluminum foil and plastic), labels (digital printing and stickers), packaging forms (standing pouches, side gusset pouches, and sachets), and colors (many colors (>3 colors), few colors (2-3 colors), and plain). The packaging design desired by consumers, based on conjoint analysis, reflected the Kansei words practical, attractive, innovative, unique, creative, distinctive, and patterned. Consumers preferred packaging made of aluminum foil, labeled with digital printing, in the form of a standing pouch, and featuring many colors (>3 colors).Keywords: Kansei Engineering, Kansei word, packaging design plan, sago rice AbstrakTujuan penelitian ini adalah menghasilkan rancangan desain kemasan beras sagu yang sesuai dengan keinginan konsumen menggunakan metode Kansei Engineering. Penelitian ini menggunakan metode survei dan analisis kuantitatif menggunakan metode Kansei Engineering. Kata Kansei yang terpilih pada penelitian ini adalah komunikatif, transparan, informatif, praktis, aman, berwarna terang, menarik, inovatif, ukuran sesuai kebutuhan, unik, kuat, kreatif, berciri khas, bermotif dan melindungi produk (15 kata). Elemen desain dan sub elemen desain yang dipilih berdasarkan identifikasi 10 sampel kemasan beras analog adalah bahan kemasan terdiri dari aluminium foil dan plastik, label kemasan terdiri dari digital printing dan stiker, bentuk kemasan terdiri dari standing pouch, side gusset pouch, dan sachet, dan warna kemasan terdiri dari banyak warna (>3 warna), sedikit warna(2-3 warna), dan polos. Desain kemasan yang diinginkan konsumen berdasarkan kombinasi yang muncul dari hasil conjoint analysis menggambarkan kata kansei praktis, menarik, inovatif, unik, kreatif, berciri khas, dan bermotif dan kemasan dengan bahan aluminium foil, berlabel digital printing, berbentuk standing pouch, dan terdiri banyak warna (>3 warna).Kata kunci: Beras sagu, Kansei Engineering, kata Kansei, rancangan desain kemasan  
Pembuatan Plastik Biodegradable Berbahan Dasar Pati Bonggol Pisang dengan Selulosa Jerami Padi Simarmata, Robinson Tua B; Johan, Vonny Setiaries; Dewi, Yossie Kharisma; Yunita, Imelda; Kurniawan, Mhd. Andry
JURNAL AGROINDUSTRI HALAL Vol. 10 No. 1 (2024): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v10i1.8267

Abstract

Penelitian dilaksanakan untuk mengetahui karakteristik dari plastik biodegradable berbahan dasar pati bonggol pisang dengan selulosa jerami. Penelitian dilakukan dengan metode Rancangan Acak Lengkap (RAL) dengan 4 perlakuan dan 4 ulangan. Pada penelitian ini melakukan penambahan selulosa jerami dengan perbandingan pati dan selulosa 1:0; 1:0,5 ; 1:1 dan 1:1,5. Pengujian dilakukan terhadap kuat tarik, perpanjangan putus, biodegradasi, pengembangan dan laju transmisi uap air. Data dianalisis secara statistik dengan menggunakan analysis of variance (ANOVA). Penambahan selulosa jerami berpengaruh terhadap pembuatan plastik biodegradable. Hasilnya adalah plastik biodegradable meningkatkan kekuatan tarik, mengurangi perpanjangan putus, meningkatkan biodegradasi dan hambatan udara, mengurangi laju transmisi uap air. Plastik biodegradabel dengan perlakuan terbaik adalah rasio perbandingan pati pati 1 : 1,5 selulosa. Plastik biodegrabable hasil terbaik memiliki nilai kekuatan tarik 9,56 MPa, perpanjangan 6,8%, biodegradasi lengkap pada hari ke 6, pembengkakan 41,51% dan WVTR 0,0156%.
ANALISIS SALURAN PEMASARAN AGROINDUSTRI GULA MERAH AREN DI NAGARI TALANG MAUR KABUPATEN LIMA PULUH KOTA PROVINSI SUMATERA BARAT Ayu Lestari P, Putri; Hamzah, Farida Hanum; Dewi, Yossie Kharisma; Johan, Vonny Setiaries
Jurnal Sagu Vol 22, No 2 (2023)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/sagu.22.2.p.57-65

Abstract

Penelitian ini bertujuan untuk menganalisis saluran pemasaran yang paling efisien pada agroindustri gula merah aren di Nagari Talang Maur. Metode yang digunakan dalam penelitian ini adalah observasi dengan pendekatan deskriptif kualitatif dan deskriptif kuantitatif.  Deskriptif kualitatif digunakan untuk menganalisis saluran pemasaran. Deskriptif kuantitatif digunakan dalam menghitung margin pemasaran, bagian petani, dan efisiensi pemasaran.  Saluran pemasaran agroindustri gula merah aren di Nagari Talang Maur terdapat dua saluran pemasaran, saluran I meliputi petani (produsen) – pedagang pengecer – konsumen dan saluran II petani (produsen) – pedagang pengumpul – pedagang pengecer – konsumen.  Saluran I memiliki nilai margin pemasaran sebesar Rp 4.000/kg dengan persentase margin 15,6%, nilai farmer’s share sebesar 84,3% dan efisiensi pemasaran sebesar 5,27% sedangkan saluran pemasaran II memiliki nilai margin pemasaran sebesar Rp  8000/kg dengan persentase margin 30,5%, farmer‘s share 71,4% dan efisiensi pemasaran 10,01%.  Maka dapat dikatakan bahwa saluran pemasaran I adalah saluran yang paling efisien karena memiliki margin pemasaran yang rendah, farmer’s share yang tertinggi dan efisiensi pemasaran yang rendah. Kata Kunci: gula merah aren, saluran pemasaran.
KONSENTRASI ASAM FOSFAT (H3PO4) TERHADAP KARAKTERISTIK ARANG AKTIF KULIT BATANG SAGU Rahmadini, Yen Yen; Johan, Vonny Setiaries; Kurniawan, Mhd Andhry
Jurnal Sagu Vol 23, No 1 (2024)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/sagu.23.1.p.%p

Abstract

Activated charcoal is a material that contains 85-95% carbon elements and is a porous solid. This activated charcoal is the result of heating materials containing carbon at high temperatures but does not oxidize. In this research, the materials used were sago bark and the activator was H3PO4. This study aimed to obtain selected characteristics of activated charcoal made from sago bark waste with several consentration of phosphoric acid as an activator. This study was conducted using a complete randomized design with five treatments and three replications. The treatments in this study were variations in H3PO4 concentration, namely H3PO4 5%, H3PO4 7.5%, H3PO4 10%, H3PO4 12.5%, and H3PO4 15%. Observations were made on yield, moisture content, ash content, volatile matter content, bound carbon content and iodine absorption. The data obtained were analyzed statistically analysis of variance (ANOVA) test, and if Fcount ≥ Ftable then the treatment has a significant effect and the analysis will be continued with Duncan's multiple range test (DMRT) at the level of 5%. The results showed that the increase in phosphoric acid concentration used had a significant effect on yeald, moisture content, ash content, volatile matter content, bound of carbon content, and absorption of iodine. Activated charcoal with the best treatment was found in treatment H3PO4 activator concentration 15% with a yield of 86.85%, moisture content 1.43%, ash content of 4.77%, volatile matter content 14.10%, bound carbon of content 79.68% and absorption of iodine 837.54 mg/g.
Penyuluhan Pemakaian BTP (Bahan Tambahan Pangan) pada Masyarakat di Desa Pagaruyung, Kecamatan Tapung, Kabupaten Kampar Johan, Vonny Setiaries; Pato, Usman; Efendi, Raswen; Fitriani, Shanti; Zalfiatri, Yelmira; Ibrahim, Ahmad; Hamzah, Faizah
Unri Conference Series: Community Engagement Vol 6 (2024): 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.6.772-780

Abstract

Food additives are compounds that are deliberately added to food in certain quantities and sizes and are involved in processing, packaging and/or storage. Food additives are mixed ingredients that are not part of the food raw materials, but are added to food to influence the nature or shape of the food, including colorings, preservatives, flavorings, anti-caking agents, whiteners and thickeners. Most people use food additives without clear measurements, which will have negative consequences for people's health. Therefore, outreach activities are needed to the public regarding the proper and correct use of food additives. The aim of this service activity is to provide information about food additives to the community, especially the community in Pagaruyung village, Tapung District, Kampar Regency. With these service activities and publications, it will help disseminate information regarding the correct use of food additives. Before public outreach, a pre-test was given, where the level of public understanding regarding BTP was 60%. After presenting the BTP material, a post test was carried out where public understanding increased to 92%. For evaluation of the implementation of community service activities, almost all people felt the benefits and were very satisfied with the activities carried out.
Aplikasi edible coating pati sagu meranti ekstrak lengkuas merah sebagai antioksidasi pada apel Malang kupas Vonny Setiaries Johan; Dewi Fortuna Ayu; Hijratun Amini
AGROINTEK Vol 19, No 2 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i2.26174

Abstract

Red galangal is a type of rhizome that is known to have many benefits. This study aims to get the best concentration of red galangal extract in an edible coating of meranti sago starch as an antioxidant in peeled Malang apples. The research was conducted as an experimental method, using different concentrations of red galangal extract, which are 0%, 1%, 3%, 5%, and 7% in the edible coating formulation, which was applied to peeled Malang apples and stored for eight days at 5°C. The parameter observed in the edible coating was antioxidant activity. The parameters observed in peeled Malang apples were browning index, vitamin C, weight loss, total dissolved solids, and the descriptive and hedonic sensory test of taste and flavor. Data were analyzed statistically using ANOVA and continued with DNMRT at a 5% level. Edible coating with 7% red galangal extract was the best treatment, with an IC50 of 158.41 µg/ml showing moderate antioxidant activity. On the 8th day of storing, the peeled apples had a 936.05 browning index, 3.64 mg/100g vitamin C, 45.40% weight loss, and 1.40°brix total dissolved solids. The peeled apple's sensory descriptively assessment results on taste and flavor were typical of galangal and apples. The sensory hedonistic assessment results of the peeled apples on taste and flavor were similar.
Karakteristik dan Efektivitas Lotion Antinyamuk Berbahan Dasar Limbah Kulit Nanas dan Kulit Jeruk Manis Dewi, Yossie Kharisma; Johan, Vonny Setiaries; AR, Nur Hasnah; Putra, M. Hidayatullah Setia Dharma; Siregar, Erpiani; Diana, Ayu
JURNAL AGROINDUSTRI HALAL Vol. 11 No. 1 (2025): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v11i1.11012

Abstract

One efficient method to prevent infections spread by mosquitoes is to use repellent. However, when used regularly over an extended period, insect repellents containing DEET commonly available on the market may induce adverse effects such as hypersensitivity, irritation, and hives. Pineapple and sweet orange peels can be utilized as natural ingredients in mosquito-repelling lotions because they contain various secondary metabolites, including tannins, saponins, flavonoids, alkaloids, steroids, and essential oils. This study aimed to find the optimal concentration of pineapple peel extract based on the characteristics of the produced mosquito repellent lotion. The experiment used a completely randomized design (CRD), producing 15 experimental units with five treatments—pineapple peel extract concentrations—each with three replications: 2%, 3%, 4%, 5%, and 6%. The lotion with a 6% concentration of pineapple peel extract (LNJ5) was selected due to its homogenous physical characteristics, pH of 7.89, spreadability of 6.98 cm, viscosity of 2131.02 cP, and mosquito protection rate of 88.64%. The lotion had a yellowish-brown color, a faint pineapple and orange scent, and a descriptive organoleptic evaluation that panelists found pleasing
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