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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 Agroindustri 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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KARAKTERISTIK ASINAN KUBIS YANG DIBUAT DENGAN PENAMBAHAN ISOLAT Lactobacillus plantarum 1 .,, Yusmarini; Pato, Usman; Johan, Vonny Setiaries; Fitriani, Shanti; .,, Rahmayuni; Zelviani, Puja Febri
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.v13i1.1542

Abstract

Asinan kubis atau yang lebih dikenal dengan sebutan sauerkraut merupakan salah satu produk fermentasi yang dibuat dari kubis. Penelitian bertujuan untuk memanfaatkan Lactobacillus plantarum 1 indegenus yang diisolasi dari industri pengolahan pati sagu dalam pembuatan asinan kubis serta mempelajari karakteristik kimiawi, mikrobiologis dan sensori asinan kubis yang dihasilkan. Tiga strain Lactobacillus plantarum 1 dengan sifat amilolitik dan karakteristik probiotik yang berbeda, dikombinasikan dengan Leuconostoc mesenteroides. Hasil penelitian menujukkan bahwa asinan kubis yang dibuat dengan menambahkan starter Leuconostoc mesenteroides dan Lactobacillus plantarum 1 mempunyai nilai pH, kadar asam asetat dan gula total yang lebih rendah, namun mempunyai total asam tertitrasi dan total BAL yang lebih tinggi dibandingkan asinan kubis yang dibuat hanya dengan menambahkan Leuconostoc mesenteroides. Sifat sensori asinan kubis yang disuplementasi dengan Lactobacillus plantarum 1 secara keseluruhan agak disukai  hingga disukai oleh panelis dan jumlah bakteri asam laktat yang terdapat pada asinan kubis yang ditambah L.plantarum 1 mencapai 109 - 1010 CFU/ml. Kata kunci : Lactobacillus plantarum 1, amilolitik, probiotik, asinan kubis
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.
Physicochemical and Organoleptic Properties of Crackers From Native and Heat Moisture Treatment (HMT) of Breadfruit Flour Putri, Rindika Agustalisma; Fitriani, Shanti; Dewi, Yossie Kharisma
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 17, No 2 (2025): Vol. (17) No. 2, Oktober 2025
Publisher : Agriculture Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/jtipi.v17i2.33451

Abstract

Crackers are one of the biscuit are made through a fermentation process with yeast, thin in shape, salty taste, crunchy texture, and if broken the cross-section of the pieces is layered. The main ingredient of crackers is flour. The purpose of this study was to determine the effect of varying concentrations of native and HMT modification of breadfruit flour on the physicochemical and organoleptic composition of crackers and to obtain the selected concentrations. This research was conducted experimentally using a completely randomized design with six treatments and three replications. The treatment for this study were SK1 (50% native breadfruit flour), SK2 (75% native breadfruit flour), SK3 (75% native breadfruit flour), SK4 (50% modified breadfruit flour), SK5 (75% modified breadfruit flour), and SK6 (100% modified breadfruit flour). Flour physical test data were analyzed using the T-test, while the physical test data of crackers and organoleptic assessment were ANOVA and continued with duncan's multiple range test (DMRT) at the 5% level. The results showed that the percentage of native breadfruit flour and modified breadfruit flour had a significant effect on bake loss, crispness, and sensory assessment. The best treatment in this study was SK4 with bake loss value of 18.27 g, crispness of 2.13kgF, moisture content of 7.42%, ash 2.76%, protein 7.85%, fat 13.40%, carbohydrate 68.57%, and fiber 3.05%. Hedonic sensory assessment with color score 4.06 (like), aroma 3.71 (like), taste 3.74 (like), crispness 3.78 (like), and overall assessment 3.79 (like).
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.
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

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

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.
PEMANFAATAN LIMBAH KULIT NANAS SEBAGAI BAHAN BAKU SABUN CAIR ALAMI: INOVASI PENGOLAHAN LIMBAH DI DESA UJUNG BATU TIMUR Nopiani, Yanti; Yusmarini, Yusmarini; Johan, Vonny Setiaries; Fitriani, Shanti; Riftyan, Emma; AR, Nur Hasnah; Salman, Annisa Nazifa; Ristia, Jeany; Panjaitan, Bintang Sipartogi; Gunawan, Chandra
Jurnal Abdi Insani Vol 12 No 12 (2025): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v12i12.2666

Abstract

Pineapple (Ananas comosus) is a nutrient-rich tropical plant often processed into various products. At the same time, its peel waste contains valuable compounds such as bromelain enzyme and ascorbic acid, which are beneficial for skin care. Based on observations by students from the KKN MBKM program at the Faculty of Agriculture UNRI, it was found that the society is very interested in programs that discuss the processing of organic waste using simple methods, in line with the potential for utilizing agricultural product waste in Ujung Batu Timur village. This activity involves utilizing pineapple peel waste as a natural additive in the production of liquid soap through a community service program in Ujung Batu Timur, Rokan Hulu, Riau Province. This community service initiative aims to raise awareness among the community about organic waste management and enhance skills in creating economically valuable products. The methods used include socialization and practical training on making liquid soap from pineapple peel extract. The community service activities are carried out in three stages: preparation, implementation, and evaluation held at the Ujung Batu Timur Village Office and involving 23 participants. Post-training survey results show that most participants felt satisfied and benefited from this activity, with a satisfaction level of 80.45%. This program is expected to contribute to the development of micro-enterprises and improve the welfare of the local community.
Pengembangan Umkm untuk Meningkatkan Kesejahteraan Masyarakat di Desa Pagaruyung, Kampar, Riau Siregar, Erpiani; Yusmarini, Yusmarini; Pato, Usman; Ayu, Dewi Fortuna; Fitriani, Shanti; Riftyan, Emma; Dewi, Yossie Kharisma; Panjaitan, Bintang Sipartogi; Maulida, Yusni
Unri Conference Series: Community Engagement Vol 7 (2025): 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.7.552-558

Abstract

Pagaruyung Village, Kampar, Riau, has great potential in the agricultural sector, particularly in the abundant production of pineapples. However, these agricultural products have not been fully utilized to improve the welfare of the community. One effort to optimize this potential is by developing Micro, Small, and Medium Enterprises (MSMEs) based on pineapple processing. The objective of this community service activity is to improve the capacity of MSME actors in business management to support the welfare of the community in Pagaruyung Village, Kampar, Riau. The activity involved 16 MSME members and village officials through pre-tests, material delivery, practice, interactive discussions, and post-tests. The results of the activity showed an increase in participants' knowledge and skills in business management, financial recording, product innovation, packaging techniques, and digital marketing strategies. A comparison of the pre-test and post-test results showed an increase in the average score of the participants, which was an indicator of the success of the training. In addition, a community of MSME actors in Pagaruyung Village was formed as a forum for collaboration and sustainable business development with the support of village officials. This activity had a positive impact not only on improving individual capacity but also on strengthening village MSME institutions, which is expected to contribute to improving the community's welfare in a sustainable manner.
Modifikasi Heat Moisture Treatment (HMT) Pati Sagu dengan Variasi Kadar Air dan Aplikasinya pada Brownies Kukus: The Modification of Heat Moisture Treatment on Sago Starch with Varying Moisture Contents and Application in Steamed Brownies Maysa, Hana; Shanti Fitriani; Ayu, Dewi Fortuna
Jurnal Ilmiah Pangan Halal Vol. 8 No. 1 (2026): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v8i1.21840

Abstract

Sago starch is a local gluten-free carbohydrate source with potential as a wheat flour substitute. However its utilization in steamed brownies is still limited due to its firm texture caused by high amylose content. This limitation can be addressed through physical modification using heat moisture treatment (HMT), which reduces amylose content and improves starch functional properties. The study was conducted using a completely randomized design with four treatments (native starch, HMT 27%, 30%, and 33%) and four replications.  Data were analyzed by ANOVA, Duncan’s Multiple Range Test (DMRT) at the 5% level, and paired sample t-test for sensory evaluation. The results showed that HMT moisture levels significantly affected water absorption capacity, swelling power, solubility, amylose content, and moisture content. The selected treatment was HMT 27% (P2), with a water absorption capacity of 0.91 g/g, swelling power of 10.78 g/g, solubility of 23.64 g/g, amylose content of 26.60%, and moisture content of 11.43%. Sensory evaluation confirmed that steamed brownies prepared with HMT 27% starch were more preferred than those made with native starch.
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 Chandra Gunawan Danang Apriyan Idi Nuegroho Dewi Fortuna Ayu Dewi, Yossie Kharisma Edo Saputra Erika Meiliana Sari Ernilawati Ernilawati Erpiani Siregar Evi Sribudiani Evy Rossi Fadel Muhammad, Fadel Faizah Hamzah Fina Fitrina Ganang Romadhon George Hutapea Ghina Qanitah Valerie 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 Listya Eka Wati Maimunah, Maimunah Mamot Said Maysa, Hana Mohamad, Nizaha Juhaida Nahdatul Ikhlas Narulita Adistia Habsari 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 Ririn Puji Lestari Rismadefi - Woferst Ristia, Jeany Rohmah, Mega Chafiatun Rossi, Evy Salman, Annisa Nazifa SARI, RENNI NURPITA Sarifah Nur’aini Suryani Suryani Tamba, Frika W Tiyah Fadhilah 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