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All Journal Jurnal Online Mahasiswa (JOM) Bidang Pertanian 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 Jurnal Abdi Insani Food ScienTech Journal Budimas : Jurnal Pengabdian Masyarakat Unri Conference Series: Community Engagement Sagu Jurnal Teknologi Pangan JURNAL AGROINDUSTRI HALAL Teknologi dan Industri Pertanian Indonesia
Shanti Fitriani
Universitas Riau
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RASIO LIDAH BUAYA DAN RUMPUT LAUT TERHADAP MUTU PERMEN JELLY Fina Fitrina; Akhyar Ali; Shanti Fitriani
Jurnal Sagu Vol 13, No 1 (2014)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (55.671 KB) | DOI: 10.31258/sagu.v13i1.2131

Abstract

Jelly candy is one from of diversification of products aloe vera and seaweed. This study aims to get the right ratiobetween aloe vera and seaweed to produce jelly candies with good quality. Parameters observed in this studymoisture content, ash content, pH, reducing sugar content, crude fiber content and organoleptic testing the level ofpreference panelist on candy jelly with aloe vera and the ratio of seaweed. The study was conducted using acompletely randomized design with 3 (three) replications consisting of 5 (five) treatments are:LR1 (aloe vera 90% :10% seaweed), LR2 (aloe vera 80% : 20% seaweed), LR3 (aloe vera 70% : 30% seaweed), LR4 (aloe vera 60% :40% seaweed), and LR5 (aloe vera 50% : 50% seaweed). The result of analysis showed that the ratio of aloe veraand seaweed significantly effect on moisture content, ash content, reducing sugar content, and crude fiber contentand not significantly effecton pH and the overall ratio of aloe vera and seaweed preferred by the panelists. Theratio of aloe vera and seaweed in the treatment LR4 (aloe vera 60%:40% seaweed) is best treated with a moisturecontent of 16.44%, ash content 0.38%, pH 3.36, reducing sugar content 22.62%, crude fiber content of 1.44% andpreferred by the panelists in organoleptic testing.Key words: Aloe vera, seaweed, jelly candy
PEMANFAATAN PURE UBI JALAR KUNING DAN AMPAS KELAPA KERING DALAM PEMBUATAN KUKIS TUSI WANTI; NETTI HERAWATI; SHANTI FITRIANI
Jurnal Sagu Vol 18, No 2 (2019)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (51.243 KB) | DOI: 10.31258/sagu.v18i2.7869

Abstract

The objective of this study was to obtain exact formulation of combination of yellow sweet potato puree anddry coconut dregs based on quality standards for making cookies. This study used a completely randomizeddesign (RAL) with five treatments and three replications. The treatments of yellow sweet potato puree anddried coconut dregs on wheat flour consists of UK1 (70% yellow sweet potato puree and 0% dried coconutdregs), UK2 (65% pure yellow sweet potato and 5% dried coconut dregs), UK3 (60% yellow sweet potatopuree and 10% dried coconut dregs), UK4 (55% yellow sweet potato puree and 15% dried coconut dregs),and UK5 (50% yellow sweet potato puree and 20% dried coconut dregs). Data were statistically analyzedusing ANOVA and DNMRT at 5% level. The result of analysis of variance showed that the formulation ofcombination of yellow sweet potato puree, dry coconut dregs, and wheat flour had significantly affectedwater, ash, fat, protein, crude, and carbohydrate content as well sensory assessment. The results showed thatthe selected treatment was UK3 with which got a moisture content of 3,80%, ash content of 1,87%, fat contentof 24,90%, protein content of 7,49%, crude fiber of 4,00%, and carbohydrate content of 61,93% with thesensory description yellow in color, yellow sweet potato and coconut pulp flavour, yellow sweet potato andcoconut pulp taste, and crispy in texture and be liked overall by panelists.
Pembuatan Nuget Nabati dari Kacang Merah dan Jantung Pisang Widuri, Thrisna Arsy; Ayu, Dewi Fortuna; Fitriani, Shanti
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.66-73

Abstract

Tujuan dari penelitian ini adalah untuk mendapatkan pengaruh rasio kacang merah dan jantung pisang terhadap sifat kimia dan sensori nuget serta untuk mendapatkan perlakuan terpilih. Metode penelitian menggunakan rancangan acak lengkap (RAL) dengan empat perlakuan dan empat ulangan, dilanjutkan dengan uji DNMRT pada taraf 5%. Perlakuan pada penelitian ini adalah rasio kacang merah:jantung pisang dengan rasio; 40:60, 50:50, 60:40, dan 70:30. Parameter yang diamati adalah kadar air, kadar abu, kadar lemak, kadar protein, kadar serat kasar dan evaluasi sensori. Hasil analisis menunjukkan bahwa penambahan kacang merah dan jantung pisang berpengaruh nyata terhadap semua parameter. Hasil perlakuan terbaik yaitu rasio kacang merah dan jantung pisang 70:30 dengan nilai kadar air 43,00%, kadar abu 1,75%, kadar lemak 1,37%, kadar protein 16,76%, dan kadar serat kasar 2,44%, serta memiliki warna krem, tekstur agak kenyal, sangat berasa kacang merah serta beraroma kacang merah.
PENGGUNAAN PATI SAGU DENGAN SUBTITUSI TEPUNG DAUN KELOR DALAM PEMBUATAN KERUPUK SAGU Muhammad, Fadel; Fitriani, Shanti; Nopiani, Yanti
SAGU Vol. 24 No. 1 (2025): SAGU Journal – Agri. Sci. Tech., Maret, 2025, Vol. 24 : No. 1
Publisher : Fakultas Pertanian Universitas Riau

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

Abstract

Crackers are snacks made from starch-containing ingredients. The raw material for making crackers is basically tapioca. Efforts to diversify sago crackers need to be made to increase protein content, one of which is by adding moringa flour. This study aimed to determine the effect of the ratio of sago starch and moringa flour on the physicochemical and organoleptic properties of sago crackers. The treatment in this study was the ratio of sago starch and moringa flour namely: SK1 (100:0), SK2 (95:5), SK3 (90:10), and SK4 (85:15). The data obtained were statistically analysed using analysis of variance and continued with duncan’s multiple range test (DMRT) at a 5% level. The results of variance analysis showed that the ratio of sago starch and moringa flour used significantly affected moisture, ash, protein, and fat contents, expandability, breakability, descriptive and hedonic sensory assessment, and overall assessment of crackers. The best treatment in this study was the SK2 (95:5) with characteristics of moisture content of 3.36%, ash content of 0.02%, protein content of 2.86%, fat content of 12.71%, expandability of 38.89%, breakability of 2.75 N/s with descriptive sensory assessment of greenish beige color, moringa leaf aroma, moringa leaf flavor, crispy, and overall rating was liked by the panellists.
PEMBUATAN NUGET NABATI DARI KACANG MERAH DAN JANTUNG PISANG Widuri, Thrisna Arsy; Ayu, Dewi Fortuna; Fitriani, Shanti
SAGU Vol. 22 No. 2 (2023): SAGU Journal – Agri. Sci. Tech., September, 2023, Vol. 22 : No. 2
Publisher : Fakultas Pertanian Universitas Riau

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Abstract

The purpose of this study was to obtain the effect of the ratio of red beans and banana blossoms on the chemical and sensory characteristics of the nuggets and to obtain the selected treatment. The research method used a completely randomized design with four treatments and four replications, following the DMRT test at 5% level. The treatment in this study was the ratio between red bean and banana blossom with four levels; 40:60, 50:50, 60:40, and 70:30. Parameters observed were the moisture, ash, fat, protein, crude fiber content, and sensory evaluation. Results of the analysis of variance showed the addition of red bean and banana blossom significantly affected all parameters. The best treatment result is the ratio of red beans and banana heart 70:30 with a moisture content of 43.00%, ash content of 1.75%, fat content of 1.37%, protein content of 16.76%, and crude fibre content of 2.44%, and has a creamy colour, slightly chewy texture, and taste, aroma and overall preferred.
Co-Authors ', Rahmayuni ', Widiastuti .,, Desiliani .,, Rahmayuni .,, Yusmarini Ahmad Ibrahim Akhyar Ali Alhadi, Muhamad AR, Nur Hasnah Ayu, Dewi 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 Fadel Muhammad, Fadel Fadhilah, Tiyah Faizah Hamzah Fina Fitrina Ganang Romadhon George Hutapea Gunawan, Chandra Habsari, Narulita Adistia Hamzah, Farida Hanum Hapsoh Hapsoh Hayatul Ismi Ihda Hasbiyati Indra Eka Putra Indra Eka Putra Islamy, Muhammad Agung 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 Panjaitan, Bintang Sipartogi Putri Nada Sirait Putri, Dea Aulia Putri, Rindika Agustalisma Rahmah, Annisa L Rahmayuni Rahmayuni ' Rahmayuni Rahmayuni Rahmayuni Rahmayuni Rahmayuni Rahmayuni, Rahmayuni Raswen Efendi Reni Andriani RENNI NURPITA SARI Riftyan, Emma Rismadefi - Woferst Ristia, Jeany Rossi, Evy Salman, Annisa Nazifa 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 Yusni Maulida Zelviani, Puja Febri