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All Journal Jurnal Online Mahasiswa (JOM) Bidang Pertanian Jurnal Ilmiah Teknologi Pertanian Agrotechno Jurnal Sains dan Teknologi Pangan Jurnal Ilmu Pangan dan Hasil Pertanian JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) AGRITEKNO, Jurnal Teknologi Pertanian J-Dinamika: Jurnal Pengabdian Kepada Masyarakat Journal of Tropical AgriFood Canrea Journal: Food Technology, Nutritions, and Culinary Journal Food ScienTech Journal Unri Conference Series: Community Engagement Sagu Jurnal Teknologi Pangan JURNAL AGROINDUSTRI HALAL Teknologi dan Industri Pertanian Indonesia
Shanti Fitriani
Universitas Riau
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 Education Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Public Health Social Sciences Other

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Pemanfaatan Tepung Pisang Kepok dan Tepung Jagung dalam Pembuatan Kukis Suryani, Suryani; Fitriani, Shanti; Ali, Akhyar
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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Abstract

Kepok banana flour and corn flour can be used as ingredients in cookies. This research aimed to know the best formulations of kepok banana flour and corn flour of the quality of cookies. Design of the research was using a Completely Randomized Design Experimentfor 5 treatments and 3 replications.Treatments of kepok banana flour and corn flour were 100% : 0%, 75% : 25%, 50% : 50%, 25% : 75%, and 0% : 100%.The data obtained were analyzed statistically using Analysis of Variance (ANOVA) and Duncan’s New Multiple Range Test (DNMRT) at 5% level. The results showed that the ratio of kepok banana flour and corn flour significantly affected moisture, ash, protein, fat, carbohydrate contents and the sensory parameters. The best treatment of cookies from this research was 25% kepok banana flour : 75% corn flourwith moisture content 4.70%, ash 2.44%, protein 12.27%, fat  7.00%, and carbohydrate 73.57%.The result of descriptive test showed that cookies has yellow colour (3.10), flavour between banana and corn (3.13), taste between banana and corn  (3.17). Overall assessment of hedonic test of cookies was liked by the panelist (1.93).Keywords: cookies, kepok banana, corn flour.
MINUMAN INSTAN DARI EKSTRAK BUAH NANAS DAN EKSTRAK KULIT BUAH MANGGIS Jumiati, Jumiati; Raswen, Efendi; Fitriani, Shanti
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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Abstract

Pineapple and mangosteen peel can be used as ingredients in making instant drinks. This research aims to get the best ratio of pineapple extract and mangosteen peel extract to instant drinks product, and measure the level of preference of panelists.Research method was Completely Randomized Designed which consisted of five treatments and each treatment was repeated three times. Treatments of pineapple and mangosteen were 100%, 90%, 10%, 80%, 20%, 70%, 30%, and 60%,40%. The data were statistically analyzed by the Duncan’s New Multiple Range Test (DNMRT) at 5% level. Results of analyzed showed that the ratio of pineapple extract and mangosteen extract significantly affected water content, ash content, pH, total sugar content, antioxidant activity, color, taste, and flavour. Based on this research, the best treatment was the product  consist of pineapple extract and mangosteen peel extract 90%; 10% which had moisture of 2,95%, ash content of 0,85%, pH of 5,86, total sugar content of 64,66%. Sensory assessment of instant drink by panelist showed that the drink had a yellow color, pineapple aroma. Keywords: Instant drink, pineapple extract, mangosteen feel extract.
DAYA PEMBENGKAKAN SERTA SIFAT PASTA DAN TERMAL PATI SAGU, PATI BERAS DAN PATI UBI KAYU Fitriani, Shanti
JITIPARI Vol 3, No 1 (2018): JITIPARI
Publisher : Universitas Slamet Riyadi Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (429.3 KB) | DOI: 10.33061/jitipari.v3i1.1987

Abstract

Pati sagu diekstrak dari batang pohon sagu (Metroxylon sagu), yang banyak ditemukan di kawasan AsiaTenggara. Dibandingkan dengan beras, produk pangan berbasis sagu lebih sedikit ditemukan di pasaranIndonesia. Banyak aplikasi yang menggunakan pati melibatkan pemanasannya di dalam air. Transisi termalyang dialami pati dan interaksi dengan air pada tingkat granula dan makromolekul membedakan sifatsifatpati dan dapat menentukan potensinya sebagai bahan penyusun makanan. Penelitian ini bertujuanuntuk mendapatkan pemahaman tentang sifat pasta dan termal serta daya pembengkakan pati sagu yangdibandingkan dengan dua pati lainnya yang banyak diproses di Asia Tenggara, yaitu beras dan ubi kayu(tapioka). Sifat-sifat pati yang diuji termasuk daya pembengkakan, sifat pasta menggunakan RVA dan sifattermal menggunakan DSC. Pati ubi kayu memiliki daya pembengkakan tertinggi (34,6 g/g) yang tidakberbeda nyata dengan pati sagu (29,0 g/g). Dalam hal sifat pasta, pati sagu memiliki nilai viskositas terendahuntuk viskositas puncak, panas, dan viskositas akhir sementara suhu pasting tertinggi. Suhu gelatinisasi dannilai entalpi pati sagu merupakan yang tertinggi dan pati beras terendah. Semua sampel yang dijalankanpada DSC disimpan pada suhu 4°C untuk mengukur rekristalisasi/retrogradasi. Pati sagu menunjukkan reorderingamilopektin yang signifikan, sementara hanya sedikit untuk pati ubi kayu. Hanya pati beras yangmenunjukkan adanya kompleks amilosa-lipid.Kata kunci: pati sagu, daya pembengkakan, sifat pasta, sifat termal
KARAKTERISTIK KIMIA DAN SENSORI SNACK BAR DARI LABU KUNING DAN KACANG HIJAU Alhadi, Muhamad; Fitriani, Shanti; Rahmayuni, Rahmayuni
Jurnal Sains dan Teknologi Pangan Vol 6, No 3 (2021): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (579.251 KB) | DOI: 10.33772/jstp.v6i3.16000

Abstract

Snack bar is a solid rod-shaped food, made from a mixture of dry ingredients such as cereals, nuts, grains and fruits which formed into one with binder.  The purpose of this research was to get the best formulation of yellow pumpkin flour and green beans flour on the chemical and sensory characteristics of snack bar.  This research was conducted experimentally by using a completely randomized design (CRD) with four treatments and four replications.  The treatments in this research was the ratio of yellow pumpkin flour and green beans flour, which were LK1 (80:20), LK2 (60:40), LK3 (40:60) and LK4 (20:80).  Data obtained were statistically analyzed using analysis of variance (ANOVA).  If the F count is greater than or equal to the F table, further tests will be continued with duncan’s new multiple range test (DNMRT) at 5% level. The best treatments in this research was the ratio of yellow pumpkin flour and green beans flour (20:80) where 18.29% moisture content, 2.49% ash content, 7.83% protein content, 13.16% fat content, 2.01% crude fiber content, 58.22% carbohydrat content, 382.69 kcal energy.  The descriptive test showed that the snack bar had yellowish brown color, a little flavoring green beans, solid, a little green bean taste and overall assessment hedonically was favored by panelists.Keywords: snack bar, yellow pumpkin, green beans
Pemanfaatan Kacang Merah dan Ubi Jalar Putih sebagai Bahan Bolu Kukus Novia Agustina; Shanti Fitriani
Jurnal Ilmiah Teknologi Pertanian Agrotechno Vol 6 No 2 (2021)
Publisher : Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JITPA.2021.v06.i02.p03

Abstract

Bolu merupakan salah satu makanan yang sangat disukai oleh masyarakat Indonesia. Bolu kukus memiliki rasa yang enak, dan memiliki tekstur yang lembut, rasanya yang manis dan bentuknya yang beragam. Berkaitan dengan hal tersebut, bolu kukus pada penelitian ini dibuat dari tepung kacang merah dan tepung ubi jalar putih. Tujuan penelitian ini adalah untuk mendapatkan formulasi terbaik tepung kacang merah dan tepung ubi jalar putih terhadap mutu bolu kukus yang dihasilkan. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan lima perlakuan dan tiga ulangan. Perlakuan pada penelitian ini adalah perbedaan rasio tepung kacang merah dan tepung ubi jalar putih yaitu KUJ1 (80:20), KUJ2 (70:30), KUJ3 (60:40), KUJ4 (50:50), dan KUJ5 (40:60). Data yang diperoleh kemudian dianalisis secara statistik menggunakan analysis of variance (ANOVA) dan diikuti dengan uji duncan’s multiple range test (DMRT) pada taraf 5%. Hasil penelitian menunjukkan bahwa perbedaan rasio tepung kacang merah dan tepung ubi jalar putih berpengaruh nyata terhadap analisis kimia dan tidak berpengaruh nyata terhadap uji sensori. Perlakuan terbaik dari parameter yang telah diamati adalah perlakuan KUJ1 yaitu memiliki kadar air 33,86%, kadar abu 1,19%, kadar protein 9,74%, kadar lemak 1,09%, kadar karbohidrat 54,13%, dan kadar serat kasar 12,34% dengan deskripsi warna putih kecoklatan, beraroma diantara kacang merah dan ubi jalar, berasa diantara kacang merah dan ubi jalar serta memiliki tekstur yang lembut, dan disukai oleh panelis.
PEMBUATAN SNACK BAR dariTEPUNG BIJI SAGA POHON (Adenanthera Pavonina L.) dengan PENAMBAHAN BUAH NANGKA KERING Ganang Romadhon; Yusmarini Yusmarini; Shanti Fitriani
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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Abstract

Snack bar is a snack like a beam that generally consists of rice, cereals and added with dry fruit which is equipped with other ingredients such as nuts and honey. Related to that, the snack bar in this research was made from a combination of saga tree seeds flour and dried jackfruit. The purpose of this research is to obtain a snack bar with the best sensory and chemical characteristics. This research used a completely randomized design (CRD) with five treatments and three repetitions. The data obtained were analyzed statistically using analysis of variance (ANOVA) and followed with Duncan's new multiple range test (DNMRT) at 5% level. The treatment in this research was the difference in the ratio between saga tree seeds flour and dried jackfruit, that is SN1 (40:60), SN2 (45:55), SN3 (50:50) and SN4 (55:45). The results showed that the difference in the ratio between saga tree seeds flour and dried jackfruit had a significant effect at all observation parameters, both chemical and sensory. SN4 treatment with ratio of saga tree seeds flour : dried jackfruit (55:45) is the best treatment that most favored by the panelists and descriptively brownish in color, scented of saga seeds and jackfruit, flavored of jackfruit, had a soft density, and had chemical characteristics that are 20.63%, % moisture content,2.44 % ash content, 8.68% fat content, 16.68% protein content, 50,88% carbohydrate content and 3.68% crude fiber content.Keywords: snack bar, saga tree seeds flour, dried jackfruit 
PEMANFAATAN TALAS, UBI KAYU DAN KEDELAI SEBAGAI BAHAN BAKU PEMBUATAN BERAS ANALOG Ernilawati Ernilawati; Shanti Fitriani; Rahmayuni Rahmayuni
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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Abstract

This research was to obtain the best formulation of composite flours of taro and cassava in artificial rice making. This research was accomplished in complete randomized design with 5 treatments and 3 repetitions, which was analyzed by ANOVA and followed by Duncan’s at 5%. The treatments of this research were percentages of three material raws (taro flour: cassava flour: soybean flour). They were TU1 (90%:0:10%), TU2 (80%:10%:10%), TU3 (70%:20%:10%), TU4 (60%:30%:10%) and TU5 (50%:40%:10%). The results of analysis showed that the lower taro flour and the higher cassava flour in making of artificial rice would significantly affect water content, water absorbtion, colour, taste, flavour, level of stickiness and overall assessment of hedonic test. The chosen treatment was TU5 which had water content 6,58%, ash content 2,48, protein 8,27%, fat 1,29%, carbohydrate 81,38%, water absorbtion 74,07% and was described as brown-coloured, tasted rather as taro, flavoured as taro and rather sticky and valued by overall assessment as neutral. Keywords: Artificial rice, composite flours, taro and stickiness.
Pemanfaatan Buah Nipah dan Buah Naga Merah dalam Pembuatan Fruit leather Danang Apriyan Idi Nuegroho; Shanti Fitriani; Rahmayuni Rahmayuni
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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Abstract

This study aims to get the best combination of nipa fruit and red dragon fruit. The research used a Complete Randomized Design (CRD) with four treatments and four replications.  The treatment was the ratio of  nipa fruit puree and red dragon fruit puree, namely: NM1 (100% and 0), NM2 (75% and 25%), NM3 (50% and 50%), and NM4 (25% and 75%). The data obtained were statistically analyzed using Anova and DNMRT at 5%. The research showed that ratio of nipa fruit puree and red dragon fruit puree showed significant effect on moisture, ash content, degree of acidity (pH), total crude fiber content, total sugar content and organoleptic tests. The best treatment of fruit leather from this research was NM4 which had moisture 12,67%, ash content 0,63%, degree of acidity (pH) 3,40, crude fiber content 2,15% and total sugar content 44,88%. The NM4 treatment had red color, a red dragon fruit flavour, sweet taste, springy texture and overall assesment of fruit leather was preferred by the panelists. Keywords:Fruit leather, nipa fruit, red dragon fruit 
PENGGUNAAN NATRIUM BIKARBONAT DALAM PEMBUATAN MINUMAN KARBONASI SARI BUAH NANAS DAN SEMANGKA Sarifah Nur’aini; Shanti Fitriani; Yusmarini Yusmarini
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 7 (2020): Edisi 2 Juli s/d Desember 2020
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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Abstract

 1. Mahasiswa Fakultas Pertanian Universitas Riau2. Dosen Fakultas Pertanian Universitas RiauJOM FAPERTA Vol. 7 Edisi 2 Juli s/d Desember The purpose of this research was to obtain the best formulation of sodium bicarbonate on chemical and organoleptic properties. This study used a complete randomized design with four replications, resulting in 16 experimental units. The treatment research were KSN1 (sodium bicarbonate 0.2%). KSN2 (sodium bicarbonate 0.4%), KSN3 (sodium bicarbonate 0.6%), and KSN4 (sodium bicarbonate 0.8%). Data obtained were statistically analyzed using analysis of variance and continued with duncan’s new multiple range test (DNMRT) at a 5% level. Parameters observed in this study included solubility of  gas, degree of acidity (pH), total acid, total dissolved solids, and sensory assessment (score test of carbonated drink and hedonic of taste). The result of this research showed that the concentration of sodium bicarbonate significantly affected solubility of  gas, degree of acidity (pH), total acid, and hedonic taste. The best treatment in this research was the concentration of KSN1 (sodium bicarbonate 0.2%) where moisture content solubility of  gas. 146.02 mg/l, degree of acidity (pH) 4.37, total acid 0.56%, total dissolved solids 23.87 ᴼBrix. Descriptive sensory assessment, namely the score of carbonation effect did not bite on the tongue and the overall assessment was favored by the panelists.Keywords: carbonated drinks, sodium bicarbonate, pineapple and watermelon 
VARIASI KONSENTRASI GLISEROL PADA PEMBUATAN EDIBLE FILM PATI KULIT PISANG BARANGAN (Musa acuminata Linn.) Reni Andriani; Farida Hanum Hamzah; Shanti Fitriani
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 7 (2020): Edisi 2 Juli s/d Desember 2020
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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Abstract

Banana peel is an organic waste that has high carbohydrate content such as starch which can be used as a raw material for making edible film. The purpose of this study was to obtain the best glycerol concentration in the manufacture of edible films of barangan banana peel starch (Musa acuminata Linn.). This research was conducted experimentally by using complete randomized design (CRD) which consists of five treatments and three replications, thus analyzed by using analysis of variance (ANOVA) and followed by duncan’s new multiple range test (DNMRT) at level 5%. The treatments in this research were P1 (addition of 1% glycerol), P2 (addition of 2% glycerol), P3 (addition of 3% glycerol), P4 (addition of 4% glycerol), and P5 (addition of 5% glycerol) in formulation of edible films. The observation consists of tensile strength, elongation, thickness, water resistance, solubility, and water vapor transmission rate. The best treatment was P1 which has a tensile strength of 3,32 MPa, elongation of 18,50%, thickness of 0,13 mm, water resistance of 2,75%, solubility of 15,42%, and water vapor transmission rate of 12,63 g,m-2.h. Keywords: Glycerol, edible film, banana peel, starch. 
Co-Authors ', Rahmayuni ', Widiastuti .,, Desiliani .,, Rahmayuni .,, Yusmarini Ahmad Ibrahim Akhyar Ali Alhadi, Muhamad Ayu, Dewi F Ayu, Nur Lidya Chairani, Shauma Fithra Danang Apriyan Idi Nuegroho Dewi Fortuna Ayu Dewi, Yossie Kharisma Edo Saputra Erika Meiliana Sari Ernilawati Ernilawati Erpiani Siregar Evi Sribudiani Fadhilah, Tiyah Faizah Hamzah Fina Fitrina Ganang Romadhon George Hutapea Habsari, Narulita Adistia Hamzah, Farida Hanum Hapsoh Hapsoh Hayatul Ismi Ihda Hasbiyati Indra Eka Putra Indra Eka Putra Isna Rahma Jumiati Jumiati Khairiyah, Nurul Khairun Isma Lestari, Ririn Puji Listya Eka Wati Maimunah, Maimunah Mamot Said Mohamad, Nizaha Juhaida Nahdatul Ikhlas NETTI HERAWATI Nisbah Nisbah Nopiani, Yanti Novia Agustina Noviar Harun Noviar Harun Novita Yanti Olo Marasi Siagian Putri Nada Sirait Putri, Dea Aulia Rahmah, Annisa L Rahmayuni Rahmayuni ' Rahmayuni Rahmayuni Rahmayuni Rahmayuni Rahmayuni Rahmayuni, Rahmayuni Raswen Efendi Reni Andriani RENNI NURPITA SARI Riftyan, Emma Rismadefi - Woferst Rossi, Evy SARI, RENNI NURPITA Sarifah Nur’aini Suryani Suryani Tamba, Frika W TUSI WANTI Tutik Apriyanti Ulfia Hasanah USMAN PATO Vita F. Artanti Vonny Setiares Johan Vonny Setiaries Johan Wawan Wawan Widiastuti ' Widuri, Thrisna Arsy Yelmira Zalfiatri Yeni Kusumawaty Yusmarini Yusmarini Zelviani, Puja Febri