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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 Jurnal Ilmiah Pangan Halal
Shanti Fitriani
Universitas Riau
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Public Health Social Sciences Other

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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.
DAYA PEMBENGKAKAN SERTA SIFAT PASTA DAN TERMAL PATI SAGU, PATI BERAS DAN PATI UBI KAYU Shanti Fitriani
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
Pemberdayaan ekonomi masyarakat Dusun Kampung Ulau Desa Tanjung Belit melalui peningkatan kualitas produksi gula Aren menuju kemandirian secara ekonomi, pertanian dan hukum di Kabupaten Rokan Hulu Hayatul Ismi; Shanti Fitriani; Ihda Hasbiyati; Maimunah Maimunah; Ulfia Hasanah; Rismadefi Woferst; Fenny Trisnawati
Unri Conference Series: Community Engagement Vol 2 (2020): 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.2.366-371

Abstract

As we know, the life of the people of Tanjung Pauh Hamlet, Tanjung Belit Village, Rokan Hulu Regency is still fairly traditional. The problem discussed in this research is concerned with the sugar palm farmers in Tanjung Pauh hamlet. The palm sugar produced is very popular with consumers because of its pure taste without a mixture of preservatives or chemicals, and because the manufacturing process prioritizes quality. It's just that due to a shortage of sap water, the production of palm sugar in Tanjung Pauh hamlet can be said to be very little to meet the needs of the community itself. Therefore, we tried to do research by conducting a survey of the location of the palm trees, the location of the palm sugar making, and collecting data on the needs of the palm farmers in Tanjung Pauh hamlet. This study aims to provide guidance to the community of Tanjung Pauh hamlet as a hamlet that has the potential to develop income through improving the quality and marketing of palm sugar. We gave a little idea to the palm farmers in Tanjung Pauh hamlet to produce palm sugar, which is palm sugar which is usually in the form of blocks, which is now being innovated into the form of ant sugar, in order to attract consumers' attention to love palm sugar in Tanjung Pauh hamlet.
Pengolahan Jeruk Siam dan Nanas menjadi produk bernilai jual tinggi di Desa Pulau Jambu, Kampar Emma Riftyan; Yusmarini Yusmarini; Vonny Setiaries Johan; Shanti Fitriani; Edo Saputra; Yossie Kharisma Dewi
Unri Conference Series: Community Engagement Vol 3 (2021): 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.3.616-621

Abstract

The potential of Pulau Jambu in the agricultural aspect, especially Siamese oranges, is a potential in itself. The majority of the work of people in Pulau Jambu, Kuok District as Siamese orange farmers and the abundance of Siamese oranges in Pulau Jambu are one of the reasons for the purpose of this community service. The problem faced by Siamese orange farmers is they have lack of knowledge and skills in processing Siamese oranges so that the harvested Siamese oranges so far are only sold in fresh, not in processed. The method implemented in this community service activity is by providing guidance and training from the production aspect and the business management aspect. The training provided is processing Siamese oranges in the form of jam and drinks with the addition of pineapple which is also a local potential of Kampar Regency.
Pemanfaatan Pasta Labu Kuning dan Pasta Kacang Hijau dalam Pembuatan Kukis Tutik Apriyanti; Shanti Fitriani; Rahmayuni
JURNAL AGROINDUSTRI HALAL Vol. 8 No. 1 (2022): Jurnal Agroindustri Halal 8(1)
Publisher : Lembaga Riset dan Pengabdian Kepada Masyarakat Universitas Djuanda Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (259.086 KB) | DOI: 10.30997/jah.v8i1.4508

Abstract

Cookies are a type of snack that tastes sweet, has a crunchy texture, made from flour with other additives such as eggs, margarine, powdered sugar, and powdered milk. The purposes of this study was to obtain the best ratio of pumpkin and green beans paste in making cookies that meet the quality of SNI 01-2973-2011. The study was conducted using a completely randomized design (CRD) with four treatments and four replications. The treatment in this research was the diference of the ratio between yellow pumpkin paste and green beans paste, namely LK1 (65:5), LK2 (60:10), LK3 (55:15), and LK4 (50:20). The parameters to be observed are moisture, ash, protein, fat, carbohydrate, β-karoten, crude fiber, as well as descriptive and hedonic sensory tests. Data were analyzed using analysis of variance (ANOVA) and then continued with Duncan’s multiple range test (DMRT) at 5% level. The result showed that the ratio of yellow pumpkin paste and green beans paste significantly affected moisture, ash, protein, fat, carbohydrate, crude fiber, β-karoten, as well descriptive and hedonic sensory tests. The ratio of yellow pumpkin paste amd green beans paste (65:5) was chosen as the best treatment which had 3.26% protein, 5.79% moisture, 2.15% ash, 17.84% fat, 71.97% carbohydrate, 2.19% crude fiber, and 17.53 µg/g β-karoten with a description of yellow, pumpkin yellow flavored, slightly crunchy texture, and yellow pumpkin taste. Hedonic assessment of color, aroma, cruncy texture, taste, and overall assessment were liked by panelists.
PEMANFAATAN JERAMI NANGKA DALAM PEMBUATAN MI INSTAN Putri Nada Sirait; Shanti Fitriani; Yelmira Zalfiatri
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

Instant noodles are food product made from wheat flour and ripen after being cooked or brewed using boiling water or hot water in a short time. Instant noodles in this study were made using jackfruit straw. The purpose of this study was to get the selected treatment in the utilization of jackfruit straw on the characteristics of instant noodles. Treatment in the study were the use of jackfruit straw, namely JN1 (puree jackfruit straw 12.5%), JN2 (puree jackfruit straw 25%), JN3 (puree jackfruit straw 37.5%), and JN4 (puree jackfruit straw 50%). The study used a complete randomized design (CRD) with four treatments and four repeats. Data obtained was then statistically analyzed using analysis of variance (ANOVA) and then continued with Duncan’s Multiple Range (DMRT) at 5% level.  The results showed that the use of jackfruit straw significantly affected moisture, ash, protein, crude fiber, elongation, cooking loss, rehydration power, and hedonic sensory test assessment of overall.  JN2 treatment was chosen as the selected treatment which had 4.85% moisture, 0.77% ash, 8.82% protein, 3.87% crude fiber, 23.25% elongation, 8.50% cooking loss, 134.35% rehydration power, and hedonic assessment of overall rating is a bit liked by the panelists. Keywords:jackfruit straw, instant noodles, wheat flour
Pengolahan Cabai Merah menjadi Saus Cabai di Desa Langsat Permai Kecamatan Bunga Raya Kabupaten Siak: Processing of Red Chili into Chili Sauce in Langsat Permai Village, Bunga Raya District, Siak Regency Isna Rahma; Shanti Fitriani; Yusmarini Yusmarini; Hapsoh Hapsoh; Wawan Wawan
J-Dinamika : Jurnal Pengabdian Masyarakat Vol 7 No 3 (2022): Desember
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/j-dinamika.v7i3.3315

Abstract

Desa Langsat Permai merupakan salah satu desa di Provinsi Riau yang memiliki potensi pengembangan tanaman cabai. Pada tahun 2018, produksi cabai mencapai 7-8 ton dengan luas lahan 18 Ha. Hasil panen tanaman cabai tersebut dipasarkan ke daerah Pekanbaru dan Medan. Namun, apabila produksi cabai di beberapa daerah lain melimpah mengakibatkan harga cabai menurun sehingga menimbulkan kerugian para petani cabai. Ditambah lagi cabai merupakan tanaman yang mempunyai kadar air yang cukup tinggi (55-85%) sehingga mudah mengalami pembusukan. Oleh karena itu, perlu dilakukan pengabdian untuk mengatasi permasalahan tersebut yaitu pelatihan pengolahan saus cabai. Sasaran kegiatan pengabdian ini yaitu ibu PKK Desa Langsat Permai. Dari hasil pengabdian yang dilakukan, peserta pengabdian sangat antusias mengikuti kegiatan ini dan termotivasi untuk memproduksi saus cabai menggunakan formulasi saus yang diberikan meskipun sebagian masyarakat sudah mengikuti pelatihan yang sama sebelumnya. Akan tetapi, peserta belum mengetahui penggunaan bahan pengawet yang diizinkan dalam produk saus cabai. Terlihat dari persentase kemampuan peserta dalam hal bahan pengawet setelah pengabdian meningkat menjadi 81% dari 19% sebelum dilakukan pengabdian. Pengolahan saus cabai ini juga mendapat dukungan dari Kepala Desa dan Pemerintah Daerah setempat karena penggunaan Rosella sebagai bahan pengawet alami. Selain itu, pengolahan ini sejalan dengan program desa dan kabupaten yang ingin mengembangkan agroeduwisata berbasis budidaya dan pengolahan cabai.
Sifat fisik-kimia dan sensoris mayones minyak kedelai dan pasta biji ketapang (Terminalia cattapa L.) Listya Eka Wati; Shanti Fitriani; Yelmira Zalfiatri
Journal of Tropical AgriFood Volume 4, Nomor 2, Tahun 2022
Publisher : Jurusan Teknologi Hasil Pertanian Universitas Mulawarman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35941/jtaf.4.2.2022.8355.105-114

Abstract

Biji ketapang merupakan bahan pangan lokal yang pemanfaatannya belum optimal. Kandungan lemak dan protein yang tinggi pada biji ketapang memungkinkan untuk digunakan sebagai bahan pembuatan mayones dalam upaya meningkatkan diversifikasi pangan. Minyak yang biasa digunakan untuk membuat mayones adalah minyak kedelai. Tujuan dari penelitian ini adalah untuk mendapatkan formulasi mayones minyak kedelai dan pasta biji ketapang terbaik yang sesuai dengan persyaratan mutu mayones. Penelitian ini dilakukan secara eksperimen dengan menggunakan rancangan acak lengkap non faktorial dengan lima perlakuan dan tiga ulangan. Data yang diperoleh dianalisis secara statistik menggunakan Analysis of Variancedan dilanjutkan dengan uji Duncan’s New Multiple Range Test. Hasil penelitian menunjukkan bahwa perbandingan minyak kedelai dan pasta biji ketapang berpengaruh nyata terhadap kadar air, kadar abu, kadar lemak, kadar protein, kestabilan emulsi, viskositas, dan karakteristik sensoris warna, rasa, dan kekentalan. Perlakuan terbaik dalam penelitian ini adalah perbandingan minyak kedelai dan pasta biji ketapang (90% : 10% b/b) dengan kadar air 20,35%, kadar abu 1,35%, kadar lemak 68,44%, kadar protein 3,95%, viskositas 103.556 cP, dan kestabilan emulsi sebesar 99,23%. Hasil uji deskriptif menunjukkan mayones berwarna kuning kecokelatan, agak beraroma minyak kedelai, berasa minyak kedelai, kental, serta disukai panelis secara keseluruhan.
Pemanfaatan Lactobacillus plantarum 1 RN2-53 dalam Pembuatan Minuman Probiotik Berbasis Sari Buah Melon dengan Variasi Penambahan Sukrosa Yusmarini Yusmarini; Vonny Setiares Johan; Shanti Fitriani; Emma Riftyan; Olo Marasi Siagian
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 13, No 1 (2021): Vol. (13) No. 1, April 2021
Publisher : Agricultural Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (971.262 KB) | DOI: 10.17969/jtipi.v13i1.18531

Abstract

Lactic acid bacteria which have the potential as probiotic agents are often used in the manufacture of functional food products and one of them is fermented drink. The research objective was to utilize isolate of Lactobacillus plantarum 1 RN2-53 in the manufacture of melon juice-based fermented drinks and to acquire the best concentration of sucrose addition for the quality of fermented drinks. The study used a randomized complete design which variations in the addition of sucrose treatment, namely without the addition of sucrose as a control and the addition of sucrose 2, 4, 6, and 8%, respectively. Each treatment was repeated three times. The data obtained were analyzed statistically using analysis of variance with SPSS version 26 software. The results showed that variations in the addition of sucrose had a significant effect on the total lactic acid, total solids, taste and overall hedonic test, but had no significant effect on the pH value, total lactic acid bacteria, color and aroma of fermented drinks. The addition of 4% sucrose resulted in a better fermented drink with a pH value of 3.74; total lactic acid was 0.510%; total lactic acid bacteria was 8.477 log CFU/ml and total solids was 5.99%. Descriptively fermented drinks have a greenish white color, lack a distinctive fermented aroma, taste of sweet and sour, overall somewhat favored by the panelists. 
Penggunaan Sari Buah Kelubi dan Gelatin Dalam Pembuatan Permen Jelly Erika Meiliana Sari; Shanti Fitriani; Dewi Fortuna Ayu
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 14, No 2 (2022): Vol. (14) No. 2, Oktober 2022
Publisher : Agricultural Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (266.803 KB) | DOI: 10.17969/jtipi.v14i2.23309

Abstract

The acid content in kelubi can be used in the making of jelly candy with gelatin as a gelling agent. Jelly candy is a type of candy made from fruit extracts, sugar and gel forming material that looks clear, transparant and chewy. The purpose of this research was to get the best concentration of gelatin in the making of kelubi jelly candy based on Indonesian National Standard about jelly candy. This research was conducted experimentally by using a completely randomized design with four treatments and four replications. The treatment in this research was the concentration of gelatin (5%, 7.5%, 10% and 12.5%).  Data obtained were statistically analyzed using analysis of variance and continued with Duncan’s new multiple range test (DNMRT) at a 5% level. The result of this research showed that the concentration of gelatin significantly affected moisture, ash, reduction sugar, acidity (pH), total acid and sensory characteristics of color, taste and elasticity. The best treatment in this research was KG4 treatment (12.5% of gelatin) where moisture content of 19.10%, ash content of 0.83%, reduced sugar content of 14.21%, pH value of 4.15, and total acid of 2.99%.  The descriptive test showed that jelly candy had brownish yellow color, a little flavouring kelubi, sweet and sour taste, very chewy and overall assessment hedonically was favored by panelists.
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 Ghina Qanitah Valerie 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 Maysa, Hana 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