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Shanti Fitriani

Universitas Riau

Author-ID : 267168

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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KARAKTERISASI MI INSTAN YANG DIBUAT DARI TERIGU DENGAN SUBSTITUSI TEPUNG JAGUNG VARIETAS BISI-2 RENNI NURPITA SARI; USMAN PATO; SHANTI FITRIANI
Jurnal Sagu Vol 17, No 2 (2018)
Publisher : Universitas Riau

This research was aimed to know the effect of substitution of corn flour made from Bisi-2 variety on the qualityand characteristics of instant noodles. This study used Completely Randomized Design (RAL) experimentwith 5 treatments and 3 replications. The treatments in this research included TJ1 (wheat 90: corn flour 10),TJ2 (wheat 80: corn flour 20), TJ2 (wheat 70: corn flour 30), TJ4 (wheat 60: corn flour 40) and TJ5 (wheat50: corn flour 50). The data obtained were tested statistically using the ANOVA and followed by Duncan’sNew Multiple Range Test (DNMRT) test at 5% level. Instant noodles made from wheat flour and corn floursignificantly affected moisture, ash and protein contents, intactness, rehydration time, acid value, descriptiveand hedonic sensory as well as overall assessment. The best treatment was TJ3 (wheat and corn flour 70:30)with moisture content after drying 10,02% , moisture content after frying 7,15%, ash 0,50%, protein 9,23%,and acid value 1,15%. Descriptive sensory assessment resulted in light yellow corn noodles, slightly cornflavour, textured hard and corn taste. The hedonic sensory assessment of the color, aroma, elasticity, andtaste attributes as well as the overall assessment was favored by the panelist.

Pemanfaatan Gula Aren dan Gula Kelapa dalam Pembuatan Kecap Manis Air Kelapa Usman Pato; Shanti Fitriani
Jurnal Sagu Vol 8, No 02 (2009)
Publisher : Universitas Riau

Utilization of arenga palm sugar in combination with coconut sugar in sweet soy sauce had been studied in this research. The purpose of this research was to find the best combination of arenga palm sugar and coconut sugar to make coconut water ketchup (sweet soy sauce). It was held in crop processing and Analysis Laboratory at Agricultural Faculty, Food Chemistry Laboratory at Fishery Faculty, and Organic Chemistry Laboratory at Engineering Faculty of Riau University. The research was done experimentally by using completely randomized design (CRD) with 5 treatment and 3 replication. The treatments were: KKA0 (0% arenga palm sugar, 100% coconut sugar), KKA1 (25% arenga palm sugar, 75% cocnut sugar), KKA2 (50% arenga palm sugar, 50% cocnut sugar), KKA3 (75% arenga palm sugar, 25% cocnut sugar), KKA4 (100% arenga palm sugar, 0% cocnut sugar), Chemical analysis obtained were the protein content, total dissolved solid, sucrose concentration, and viscosity. The utilization of arenga palm sugar and coconut sugar in making coconut water ketchup influenced the protein content, sucrose concentration, but it did not influence the total dissolved solid and viscosity. The KKA3 (75% palm sugar, 25% coconut sugar ) is the best combination to make coconut water ketchup because it met SNI 001-3543-1994, with protein content of 3,61% and total dissolved solid of 50,53%.

Pengaruh Suhu dan Lama Pengeringan Terhadap Beberapa Mutu Manisan Belimbing Wuluh (Averrhoa bilimbi L.) Kering Shanti Fitriani
Jurnal Sagu Vol 7, No 01 (2008)
Publisher : Universitas Riau

The effect different drying temperatures (75, 80, 85 and 90ºC) and drying times (12, 13, 14 dan 15 hours) on the production of dried sweetened belimbing wuluh was evaluated. Data obtained by thzndicate that different drying temperature and drying time significantly affected the water content and solid total, however no effect of these compounds on sucrose content. Combination of 90ºCof drying temperature and 14 hours of drying time exhibited the lowest water content and highest solid total that met the SNI dried sweetened.

Pembuatan Cokelat Berinti Wajik dengan konsentrasi Sirup Glukosa Berbeda di Dalam Inti Shanti Fitriani; Mamot Said
Jurnal Sagu Vol 6, No 01 (2007)
Publisher : Universitas Riau

In this study, wajik formulation containing different percentages of glucose syrup were developed and their suitabilities as chocolate filling were studied. Then the products were studied for their qualities for two weeks using thermal cycle method. Data obtained were treated by the analysis of variance followed by Duncan New’s Multiple Range Test. The chocolates containing wajik with different percentage of glucose syrup show that there was no significant difference based on hardness, water activity, and color during storage. There were no fat bloom formed during the storage of chocolate. Result from sensory evaluation show that the chocolate containing wajik with 20% glucose syrup was more acceptable than that with 10% glucose syrup.

KARAKTERISTIK MUTU PATI SAGU DARI PROVINSI RIAU DENGAN PERLAKUAN HEAT MOISTURE TREATMENT (HMT) Shanti Fitriani; Evi Sribudiani; Rahmayuni '
Jurnal Sagu Vol 9, No 01 (2010)
Publisher : Universitas Riau

Sago plant (Hfetroxylon sp), is one of potential |riant producing of carbohydrate in Indonesia includingthe province of Riau. Sago starch (sago) is pith extract of sago stem. To obtain a high qualit}' of sago starchneed to do modified starches. Modified starches can be done with physical treatment, such as by heating at acertain water (Heat Moisture Tk^eatment/HMT). This study aims to determine the quality and the pastingprofile of sago with and without HMT from Inderagiri Hilir district and Bengkalis, Riau province. Thisresearch was used Completely Randomized Design (RAL), which consisting 4 treatments, each treatmentperformed three repetitions and obuined 12 units experiment. The treatments were: Bengkalis Non HMTtreatment (BN), non-treatment of HMT Inderi^iri HiHr (IN), Bengkalis with HMT treatment (BP), IndragiriHilir with HMT treatment (IF). Chemical analysis carried out on the moisture content, ash content, pHmeasurements, and starch pasting profile. The results showed that HMT affect the moisture content, ashcontent and crude fiber content of sago, and do not affect the pH as well as pasting profiles of sago.

INFLUENCE OF TEMPERATURE AND A LONG TIME DRAINING TO QUALITY CANDY OF DRY JAHE (Zingiber officinale Rosc.) AND INGGREDIENT OF ANTIOXIDANT Shanti Fitriani; Akhyar Ali; Widiastuti '
Jurnal Sagu Vol 12, No 2 (2013)
Publisher : Universitas Riau

The effects of different drying temperatures (40 C, 50 C and 60 C) and drying times (3, 4, 5 and 6 hours) onthe production of dried sweetened ginger and content of its antioxidant had been studied. The purpose of thisresearch was to find out the drying time and temperature with the best quality and minimal losses ofantioxidant content. It was also to know the panelists acceptance of this product. A completely RandomizedDesign was used in this research which take places at Agricultural Product and Food Chemistry Laboratory,Riau University and Organic Chemistry, Bandung Institute of Technology. The results show that the differentdrying temperatures and times significantly affected the water and sucrose content, but did not significantlyinfluence the ash contents. The gingerol content was almost not detected in the final product. Combinationdrying temperature 50 o C and drying time 3 hours exhibited the best panelists acceptance, and combinationof 50 o C with 4 hours drying showed the best quality of dried sweetened ginger that met the SNI 01-04443-1998 (water content 37,499%, ash content 2,756% and sucrose 36,133%).Key words: Zingiber officinale, temperature, long time draining, quality, antioxidant

KAJIAN PROSES PRODUKSI DAN TINGKAT KESUKAAN KONSNMEN TERHADAP MI SAGU TRADISIONAL RIAU Yeni Kusumawaty; Shanti Fitriani
Jurnal Sagu Vol 10, No 01 (2011)
Publisher : Universitas Riau

The potential of sago in Indonesia is ver>- substantial, and Riau Province Is potential area which hasutilized sago as its main commodity. This research was conducted in Kepulauan Meranti District and PekanbaruCity in order to: 1) study the process of making traditional sago noodle, 2) identify consumer preferences. Themctliod used in this study wassurvcj' on sago noodle producers and consumers in Kepulauan Meranti Districtand consumers in Pekanbaru city. Primary data collection was done by structured interview to the producersand consumers, w hereas secondary data was obtained from related institutions. Descriptive a nalysis wascarried out to describe outline of sago noodle production process and level of consumer preferences for sagonoodle (prel'ercnce test with liedonic scales I -5) were analjized by independent sample t-test. The conclusionsof this study are: I) Traditional noodle making process consists of two methods, by boiling (grayish sagonoodle) and steaming (transparent white sago noodle), 2) According to t-test, the level of consumer preferencesof Pekanbaru City and Kepidauan Meranti Dtstriet were not significantly different for color and aroma ofwhite and gray sago noodle, but significantly different for the texture of sago noodle where the softer textureof the gray one is preferred.

KARAKTERISTIK SELAI LEMBARAN DARI DAGING KELAPA MUDA DAN UBI JALAR UNGU Khairun Isma; Shanti Fitriani
Jurnal Sagu Vol 19, No 2 (2020)
Publisher : Universitas Riau

selai lembaran adalah modifikasi dari selai oles. tujuan dari penelitian ini adalah untuk mendapatkan rasio terbaik dari daging kelapa muda dan ubi jalar ungu dalam pembuatan selai lembaran yang disukai oleh panelis dan kualitas gizi yang baik. penelitian ini menggunakan rancangan acak lengkap (ral) dengan 5 (lima) perlakuan dan 3(tiga) ulangan. jika f hitung sama atau lebih besar dari f tabel, analisis dilanjutkan dengan uji lanjut duncan’s new multiple range test (dnmrt) pada taraf 5%. perlakuan dalam penelitian ini adalah perbandingan daging kelapa muda dan ubi jalar ungu yaitu, ku1 (90:10), ku2 (80:20), ku3 (70:30), ku4 (60:40) dan ku5 (50:50). hasil penelitian menunjukkan bahwa rasio daging kelapa muda dan ubi jalar ungu secara signifikan memengaruhi kadar air, kadar gula pereduksi, serat kasar, uji deskriptif warna, rasa dan aroma, uji hedonik warna, kekenyalan, rasa dan penilaian keseluruhan, tetapi tidak signifikan terhadap kadar abu, uji deskriptif kekenyalan, dan uji hedonik aroma. selai lembaran yang dipilih dari penelitian ini adalah perlakuan selai lembaran ku2 dengan kadar air 27,26%, kadar abu 0,62%, gula pereduksi 30,48%, serat kasar 1,87%. uji deskriptif menunjukkan bahwa selai lembaran memiliki warna ungu, kenyal, agak berasa dan beraroma daging kelapa muda dan ubi jalar ungu, dan penilaian keseluruhan hedonik disukai oleh panelis.

PEMBUATAN BERAS TIRUAN DARI PATI SAGU HMT (HEAT MOISTURE TREATMENT) DENGAN PENAMBAHAN TEPUNG KACANG HIJAU (Vigna radiata) Shanti Fitriani; Rahmayuni '; Indra Eka Putra
Jurnal Sagu Vol 10, No 02 (2011)
Publisher : Universitas Riau

Natural sago starch in general still have weaknesses that have a high gelatinizationproperties. At the time of ripening of natural sago starch had gelatinization so sticky duringcooking. HMT treatment (Heat Moisture Treatment) aims to reduce the level of sago starchgelatinization during cooking, so it is not sticky when cooked. Green beans are rich in proteinand â-carotene was added to support the value of artificial nutrition in rice. This study aims todetermine the value of some quality parameters of artificial rice of HMT sago starch with theaddition of green beans flour. Research experiments were conducted using CompletelyRandomized Design (CRD). The measuring parameters are: rice moisture content, ash content,starch content, amylose content and protein content, also organoleptic assessment include thecolor, flavor, aroma, texture and overall acceptance. Result showed there is significant effect onash content, starch content, amylase content, protein content and organoleptic assessment oncolor. But there is no significant effect on moisture content and organoleptic assessment onaroma, flavor, texture, and overall acceptance.Key words: sago, Heat Moisture Treatment, artificial rice, green beans.

Pengembangan Formulasi Sirup Berbahan Baku Kulit dan Buah Nanas Shanti Fitriani; Evi Sribudiani
Jurnal Sagu Vol 8, No 01 (2009)
Publisher : Universitas Riau

Pineapple fruit flesh has higher economic value than the pineapple skin. Therefore the use of pineapple skin in making products such as syrup will increase its economic value. This study aimed to determine pH, total dissolved solid and panelist aceptance of the syrup from pineapple fruit flesh and skin. This study consisted of 5 combinations as follow: K0 (100% pineapple flesh), K1 (25% pineapple skin + 75% pineapple flesh), K2 (50% pineapple skin+50% pineapple flesh), K3 (75% pineapple skin + 25% pineapple skin), K4 (100 pineapple skin). The experiment was conducted in completely randomized design with 3 replications. Parameter observed were pH, total the pH value of the syrup was not significantly different between all treatment, while total dissolved solid of syrup from pineapple flesh and skim produced was significantly differen. Syrup from up to 75% pineapple skin was still acceptable by the panelists for taste, colour, aroma and overall acceptance.

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

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