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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 Jurnal Teknologi Hasil Pertanian 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 Teknologi dan Industri Pertanian Indonesia Jurnal Ilmiah Pangan Halal Jurnal Ilmiah Teknologi Pertanian Agrotechno Jurnal Agroindustri Halal Biodiversitas Journal of Biological Diversity
Shanti Fitriani
Jurusan Teknologi Pertanian, Fakultas Pertanian, 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 Tepung Pisang Kepok dan Buah Nangka Kering dalam Pembuatan Snack Bar .,, Desiliani; Harun, Noviar; Fitriani, Shanti
Jurnal Teknologi Pangan Vol 13, No 1: JUNI 2019
Publisher : UPN VETERAN JAWA TIMUR

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33005/jtp.v13i1.1503

Abstract

Penelitian ini bertujuan untuk mendapatkan perlakuan terbaik dari kombinasi tepung pisang kepok danbuah nangka kering dalam snack bar. Penelitian ini menggunakan rancangan acak lengkap (RAL) denganlima perlakuan dan tiga ulangan. Perlakuan yang digunakan adalah TN1 (tepung pisang kepok 80% danbuah nangka kering 20%), TN2 (tepung pisang kepok 70% dan buah nangka kering 30%), TN3 (tepung pisang kepok 60% dan buah nangka kering 40%), TN4 (tepung pisang kepok 50% dan buah nangkakering 50%), dan TN5 (tepung pisang kepok 40% dan buah nangka kering 60%). Hasil penelitianmenunjukkan perlakuan terbaik adalah snack bar tepung pisang kepok 40% dan buah nangka kering 60%yang memiliki kadar air 24,69%, abu 2,36%, lemak 12,54%, protein 5,07%, serat kasar 1,48%, karbohidrat55,34%, warna coklat kekuningan (3,37), beraroma buah nangka (2,17), berasa buah nangka (2,13),tekstur agak padat (2,53), dan kesukaan keseluruhan disukai panelis (3,85). Kata kunci: tepung pisang kepok, buah nangka kering, snack bar. DOI : https://doi.org/10.33005/jtp.v13i1.1503
EFEK PENAMBAHAN KONSENTRASI TEPUNG UDANG KERING TERHADAP SIFAT FISIKOKIMIA DAN ORGANOLEPTIK RENGGINANG PATI SAGU Islamy, Muhammad Agung; Yusmarini, Yusmarini; Fitriani, Shanti
Jurnal Teknologi Pangan Vol 17, No 2 : Desember 2023
Publisher : UPN VETERAN JAWA TIMUR

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33005/jtp.v17i2.3982

Abstract

Rengginang merupakan makanan tradisional berbentuk bundar yang dapat dibuat dari bahan baku yang tinggi akan kandungan karbohidrat. Salah satu bahan baku yang dapat digunakan adalah pati sagu. Rengginang yang dibuat dari pati sagu memiliki nilai protein yang rendah sehingga diperlukan tepung udang kering sebagai bahan tambahan untuk meningkatkan kandungan gizi rengginang.Tujuan penelitian ini adalah untuk mendapatkan konsentrasi tepung tepung udang kering terpilih dalam pembuatan rengginang pati sagu sesuai dengan syarat mutu SNI kerupuk ikan, udang dan moluska 8272: 2016. Metode penelitian menggunakan rancangan acak lengkap (RAL) dengan 4 perlakuan dan 4 kali ulangan sehingga diperoleh 16 unit percobaan. Hasil sidik ragam menunjukkan bahwa perlakuan U1 (konsentrasi tepung tepung udang kering 2,5%) dipilih karena memberikan pengaruh nyata terhadap analisis proksimat yang terdiri dari kadar air 4,47%, kadar abu 1,87%, kadar protein 2,95%, kadar lemak 24,69%, kadar karbohidrat 66,02%, dan daya pengembangan 97,51%  serta penilaian sensori secara deskriptif maupun hedonik meliputi warna rengginang pati sagu yang berwarna kuning, agak beraroma udang, sangat renyah, agak berasa udang serta secara keseluruhan disukai panelis.
PELATIHAN PENERAPAN LABEL PANGAN SESUAI KETENTUAN DAN LEGALITAS USAHA HALAL BAGI UMKM PANGAN DI DESA PAGARUYUNG, KABUPATEN KAMPAR PROVINSI RIAU Riftyan, Emma; Yusmarini, Yusmarini; Siregar, Erpiani; Dewi, Yossie Kharisma; Shanti Fitriani; Ayu, Dewi; Maulida, Yusni; Pato, Usman
BUDIMAS : JURNAL PENGABDIAN MASYARAKAT Vol. 7 No. 3 (2025): BUDIMAS : Jurnal Pengabdian Masyarakat
Publisher : LPPM ITB AAS Indonesia Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29040/budimas.v7i3.18576

Abstract

Pagaruyung Village in Kampar Regency is one of the largest pineapple-producing centers in Riau Province and is being developed as a pineapple-based food processing center. However, the increase in the number of foodMSMEs in this village has not been accompanied by adequate understanding regarding the application of food labels according to BPOM regulations and the fulfillment of halal business legality required by BPJPH. This community service activity aimed to increase the knowledge of MSME actors regarding proper and correct food labeling, as well as the application of MSME halal business legality. This training was held on October 11, 2025, and was attended by 17 participants. The implementation methods used for this service activity include a pretest, material presentation, mentoring, discussion, and a final evaluation in the form of a posttest. The evaluation results showed a significant improvement in participants' understanding, with a 98% presentation rate regarding the proper and correct application of food labels and halal certification for MSMEs. This activity makes an important contribution to increasing the readiness of Pagaruyung Village MSMEs to produce pineapple products that are safe, of high quality, and meet food legality standards.
Karakteristik Bubur Instan Berbasis Ubi Jalar Kuning dan Tempe Novita Yanti; Fitriani Shanti; Raswen Efendi
Jurnal Ilmiah Teknologi Pertanian Agrotechno Vol. 7 No. 2 (2022): Oktober
Publisher : Fakultas Teknologi Pertanian, Universitas Udayana Gedung GA, Fakultas Teknologi Pertanian, Universitas Udayana Jl. Raya Bukit Jimbaran, Jimbaran, Kuta Selatan, Bali Telp/Fax: (0361) 701801

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JITPA.2022.v07.i02.p07

Abstract

Bubur instan adalah produk olahan pangan praktis yang mudah dikonsumsi masyarakat dan memiliki tekstur yang lunak sehingga mudah dicerna. Penelitian ini bertujuan untuk mengetahui karakteristik bubur instan ubi jalar kuning dan tempe serta mendapatkan formulasi bubur instan terbaik. Penelitian telah dilaksanakan di Laboratorium Pengolahan Hasil Pertanian dan Laboratorium Analisis Hasil Pertanian. Penelitian menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari lima perlakuan dan tiga ulangan sehingga diperoleh 15 unit percobaan. Perlakuan dalam penelitian ini adalah JT1 (pasta ubi jalar kuning dan pasta tempe 90:10), JT2 (pasta ubi jalar kuning dan pasta tempe 80:20), JT3 (pasta ubi jalar kuning dan pasta tempe 70:30), JT4 (pasta ubi jalar kuning dan pasta tempe 60:40) dan JT5 (pasta ubi jalar kuning dan pasta tempe 50:50). Data yang diperoleh dari hasil pengamatan akan dianalisis secara statistik menggunakan analisis ragam dan dilanjutkan dengan uji Duncan’s Multiple Range Test (DMRT) pada taraf 5%. Hasil penelitian menunjukkan bahwa rasio penggunaan pasta ubi jalar kuning dan pasta tempe berpengaruh nyata terhadap kadar air, kadar abu, kadar lemak, kadar protein, dan kadar karbohidrat. Berdasarkan hasil analisis dan penilaian sensori perlakuan terpilih pada penelitian ini adalah perlakuan pasta ubi jalar kuning dan pasta tempe 90:10 dengan kadar air 7,79%, kadar abu 4,66%, kadar lemak 3,28%, kadar protein 8,97%, dan kadar karbohidrat 76,68%.
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): Oktober
Publisher : Fakultas Teknologi Pertanian, Universitas Udayana Gedung GA, Fakultas Teknologi Pertanian, Universitas Udayana Jl. Raya Bukit Jimbaran, Jimbaran, Kuta Selatan, Bali Telp/Fax: (0361) 701801

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.
KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK SIRUP KULIT BUAH NAGA MERAH DENGAN PEMANIS ALAMI EKSTRAK DAUN STEVIA Afifah, Aulia; Yusmarini, Yusmarini; Fitriani, Shanti
Jurnal Teknologi Pangan Vol 19, No 2 : DESEMBER 2025
Publisher : UPN VETERAN JAWA TIMUR

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33005/jtp.v19i2.5447

Abstract

Sirup adalah larutan kental berasa manis dan dapat dibuat menjadi minuman dengan menambahkan sejumlah air. Kandungan gula pada daun stevia dapat digunakan sebagai pemanis alami pada sirup kulit buah naga merah. Tujuan dari penelitian ini adalah untuk mendapatkan konsentrasi ekstrak daun stevia terbaik dalam pembuatan sirup kulit buah naga merah. Penelitian ini dilakukan secara eksperimental dengan menggunakan Rancangan Acak Lengkap (RAL) dengan empat perlakuan dan empat ulangan. Perlakuan dalam penelitian ini adalah konsentrasi ekstrak daun stevia (1%, 3%, 5% dan 7%). Data yang diperoleh dianalisis secara statistik menggunakan analisis varian dan dilanjutkan dengan uji Duncan’s New Multiple Range Test (DNMRT) pada taraf 5%. Hasil penelitian ini menunjukkan bahwa konsentrasi ekstrak daun stevia berpengaruh nyata terhadap karakteristik derajat keasaman (pH) dan sensori rasa. Perlakuan terbaik dalam penelitian ini adalah S2 (3% ekstrak daun stevia) dengan nilai pH 4,48, viskositas 275,50 cP, dan kadar gula total 16,15%. Uji deskriptif menunjukkan bahwa sirup kulit buah naga merah memiliki warna merah, beraroma daun stevia dan kulit buah naga, berasa manis, tekstur agak kental dan penelitian keseluruhan secara hedonik disukai oleh panelis.
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 : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | 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.
Penggunaan Sari Kacang Tanah dan Pure Buah Kelubi dalam Pembuatan Es Krim Narulita Adistia Habsari; Shanti Fitriani; Evy Rossi
JURNAL AGROINDUSTRI HALAL Vol. 9 No. 2 (2023): Jurnal Agroindustri Halal 9(2)
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v9i2.6043

Abstract

Ice cream is a frozen food product containing a minimum of 5% fat and 2.5% milk protein, which is obtained by heat-treating and subsequently freezing an emulsion of fat, milk solids and sugar, with or without other substances. This study aimed to obtain the best ratio of peanut juice and kelubi puree in making ice cream that meet the quality of SNI 01‒3713‒1995. The study was conducted using a completely randomized design (CRD) with four treatments and four replications. 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 peanut juice and kelubi puree significantly affected fat, protein, total solids, overrun, viscosity, melting time, and descriptive and hedonic sensory tests. The ratio of peanut juice and kelubi puree (92.5:7.5) was chosen as the best treatment, which had 5.62% fat, 5.83% protein, 144.03 ppm antioxidant activity, 35.44% total solids, 2950.85 cP viscosity, 43.16% overrun, and 13.26 minutes melting time with a description of ivory white color, peanut’s flavor, soft, and a little peanut taste. Panelists liked the hedonic assessment of color, aroma, softness, taste, and overall assessment. Keywords: ice cream, kelubi puree, peanut juice
Profil Sensori Produk Pangan Kering dengan Pemanfaaatan Tepung Ampas Kelapa dan Pati Sagu Shanti Fitriani; Ayu Diana; Erpiani Siregar; Fikratul Ihsan; Masyitah; Fadlila Endyra; Ririn Oktavia Sitinjak; Dimas Wahyudi
JURNAL AGROINDUSTRI HALAL Vol. 12 No. 1 (2026): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v12i1.22598

Abstract

The potential of coconut pulp, which has not been optimally utilized, and the availability of sago starch in Riau Province presents a great opportunity for food product diversification. Food diversification can be carried out in snack bars and dry bread products. Sensory evaluation was conducted to determine acceptability, perceived quality attributes, and specific characteristics that arise from the use of coconut pulp flour and sago starch in the formulation. The objective of this study was to compare the sensory profiles of dry food products, namely snack bars and dry bread, with different coconut pulp flour and sago starch. A completely randomized design (CRD) with five treatments and four replicates was used. The results showed that coconut pulp flour and modified sago starch ratio (pregelatinization and HMT) had a significant effect on sensory attributes, especially brown color, while they had no significant effect on aroma, coconut pulp flavor, chewiness (snack bar), brittleness (dry white bread), or hedonic score. The best snack bar and dry bread treatments in this study were modified sago starch ratio and coconut pulp flour (80:20).
Karakteristik dan Profil Pasta Pati Sagu Modifikasi Pragelatinisasi pada Suhu yang Berbeda Fitriani, Shanti; Yusmarini, Yusmarini; Riftyan, Emma; Saputra, Edo; Rohmah, Mega Chafiatun
Jurnal Teknologi Hasil Pertanian Vol 16, No 2 (2023): Agustus
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/jthp.v16i2.56057

Abstract

Pregelatinized starch is a common type of physically modified starch with wide applications, especially in the food industry. This study aimed to obtain information about the effect of cooking temperature on the characteristics of pregelatinized sago starch and to obtain the best cooking temperature. The treatment in this study was variation in cooking temperature without pregelatinization (control), 50°C, 60°C, 70°C, 80°C, 90°C, and 100°C. Data obtained were statistically analyzed using Analysis of Variance (ANOVA) and continued with Duncan’s Multiple Range Test (DMRT) at a 5% level. The results showed that variations in pregelatinization temperature significantly affected all observed parameters. The best treatment was pregelatinization temperature 90°C, with moisture, amylose content, swelling power, starch solubility, WHC, and gelatinization degree of 13%; 24,94%; 16,90 g/g; 58,22%; 131,06%; and 42,17% respectively. The gelatinization profile of sago starch was selected with the respective viscosity values: peak 5473 cP, heat 1509 cP, breakdown 3964 cP, final 2964 cP, and setback 1419 cP.
Co-Authors ', Rahmayuni ', Widiastuti .,, Desiliani .,, Rahmayuni .,, Yusmarini Afifah, Aulia Ahmad Ibrahim Akhyar Ali Alhadi, Muhamad Annisa Nazifa Salman Ayu Diana Ayu, Dewi Ayu, Dewi F Ayu, Nur Lidya Bintang Sipartogi Panjaitan Bintang Sipartogi Panjaitan Chairani, Shauma Fithra Chandra Gunawan Danang Apriyan Idi Nuegroho Dewi Fortuna Ayu Dewi Fortuna Ayu Dewi, Yossie Kharisma Dimas Wahyudi Edo Saputra Emma Riftyan Erika Meiliana Sari Ernilawati Ernilawati Erpiani Siregar Erpiani Siregar Erpiani Siregar Evi Sribudiani Evy Rossi Fadel Muhammad Fadlila Endyra Faizah Hamzah Fikratul Ihsan Fina Fitrina Ganang Romadhon George Hutapea Ghina Qanitah Valerie Habsari, Narulita Adistia Hamzah, Farida Hanum Hana Maysa Hapsoh Hayatul Ismi Ihda Hasbiyati Indra Eka Putra Indra Eka Putra IRWANDI JASWIR Islamy, Muhammad Agung Isna Rahma Jeany Ristia JESKA ARYANINGSIH FERUNI Jumiati Jumiati Khairiyah, Nurul Khairun Isma Maimunah Mamot Said Masyitah MIMI SRI WAHYUNI Mohamad, Nizaha Juhaida Nahdatul Ikhlas Narulita Adistia Habsari NETTI HERAWATI NIA NAIDYA JONNADI Nisbah Nisbah Nizaha Juhaida Mohamad Nopiani, Yanti Novia Agustina Novia Agustina Noviar Harun Noviar Harun Novita Yanti Novita Yanti Nur Hasnah AR Olo Marasi Siagian Putri Nada Sirait Putri, Dea Aulia Rahmah, Annisa L Rahmayuni Rahmayuni ' Rahmayuni Rahmayuni Rahmayuni Rahmayuni Rahmayuni Rahmayuni, Rahmayuni Raswen Efendi Raswen Efendi Reni Andriani RENNI NURPITA SARI Riftyan, Emma Rindika Agustalisma Putri Ririn Oktavia Sitinjak Ririn Puji Lestari Rismadefi - Woferst Rohmah, Mega Chafiatun Rossi, Evy SARI, RENNI NURPITA Sarifah Nur’aini Suryani Suryani Tamba, Frika W Thrisna Arsy Widuri Tiyah Fadhilah TUSI WANTI Tutik Apriyanti Ulfia Hasanah Usman Pato USMAN PATO Vita F. Artanti Vonny Setiares Johan Vonny Setiaries Johan Vonny Setiaries Johan Wati, Listya Eka Wawan Wawan Widiastuti ' Widuri, Thrisna Arsy Yanti Nopiani Yelmira Zalfiatri Yeni Kusumawaty Yusmarini Yusmarini Yusmarini Yusmarini YUSMARINI YUSUF Yusmarini, Yusmarini Yusni Maulida Yusni Maulida Zelviani, Puja Febri