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All Journal Jurnal Online Mahasiswa (JOM) Bidang Pertanian Jurnal Ilmiah Teknologi Pertanian Agrotechno 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 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
Religion 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 Economics, Econometrics & Finance Education Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Public Health Social Sciences Other

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Characteristics of Wet Noodles From Sago and Sweet Potato Starch with Mung Bean Flour Substitution Fitriani, Shanti; Yusmarini, Yusmarini; Riftyan, Emma; Dewi, Yossie Kharisma; Lestari, Ririn Puji; Fadhilah, Tiyah
Food ScienTech Journal Vol 6, No 2 (2024)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v6i2.24579

Abstract

Sago starch and sweet potato starch are promising alternatives for wet noodle production due to their high amylose and amylopectin content, which contribute to desirable quality characteristics. This study was conducted to determine the effect of the ratio of starch (sago and sweet potato respectively) to mung bean flour on the physicochemical properties of wet noodles, as well as to obtain the best wet noodle formulation. The research was conducted experimentally using a completely randomized design with ten treatments and four replicates. The treatments involved varying ratios of starch to mung bean flour for sago starch-based noodles (SP1: 100:0, SP2: 80:20, SP3: 70:30, SP4: 60:40, SP5: 50:50) and sweet potato starch-based noodles (JP1: 100:0, JP2: 80:20, JP3: 70:30, JP4: 60:40, JP5: 50:50). Parameters measured for the starches included water holding capacity (WHC), swelling power, and solubility. Wet noodle parameters included moisture, ash, and protein content, elongation, water absorption, and sensory characteristics (color, aroma, taste, chewiness, and overall preference). Data were analyzed statistically using ANOVA and further evaluated with DMRT at a 5% significance level. Results showed that different ratios of sago or sweet potato starch and mung bean flour significantly affected all observed parameters. Among the treatments, JP4 (60:40) received the highest hedonic scores, indicating panelists’ preference for all sensory attributes, including color, aroma, taste, chewiness, and overall acceptability. This study demonstrates the potential of using sago starch and sweet potato starch with mung bean flour substitution to develop wet noodles that meet both sensory and nutritional quality standards.
Penyuluhan Pemakaian BTP (Bahan Tambahan Pangan) pada Masyarakat di Desa Pagaruyung, Kecamatan Tapung, Kabupaten Kampar Johan, Vonny Setiaries; Pato, Usman; Efendi, Raswen; Fitriani, Shanti; Zalfiatri, Yelmira; Ibrahim, Ahmad; Hamzah, Faizah
Unri Conference Series: Community Engagement Vol 6 (2024): 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.6.772-780

Abstract

Food additives are compounds that are deliberately added to food in certain quantities and sizes and are involved in processing, packaging and/or storage. Food additives are mixed ingredients that are not part of the food raw materials, but are added to food to influence the nature or shape of the food, including colorings, preservatives, flavorings, anti-caking agents, whiteners and thickeners. Most people use food additives without clear measurements, which will have negative consequences for people's health. Therefore, outreach activities are needed to the public regarding the proper and correct use of food additives. The aim of this service activity is to provide information about food additives to the community, especially the community in Pagaruyung village, Tapung District, Kampar Regency. With these service activities and publications, it will help disseminate information regarding the correct use of food additives. Before public outreach, a pre-test was given, where the level of public understanding regarding BTP was 60%. After presenting the BTP material, a post test was carried out where public understanding increased to 92%. For evaluation of the implementation of community service activities, almost all people felt the benefits and were very satisfied with the activities carried out.
Characteristics of ice cream with addition purple sweet potato and durian seed flour: Karakteristik Es Krim dengan Penambahan Ubi Jalar Ungu dan Tepung Biji Durian Khairiyah, Nurul; Fitriani, Shanti; Nopiani, Yanti
JITIPARI Vol 10 No 1 (2025): JITIPARI
Publisher : Universitas Slamet Riyadi Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/jitipari.v10i1.10259

Abstract

The purpose of this study is to ascertain the optimal concentration and the impact of adding durian seed flour to the ice cream's physical, chemical, and sensory characteristics. This investigation was carried out experimentally with three replications and six treatments using a totally randomized methodology. UD1 (control), UD2 (with 0.2% durian seed flour added), UD3 (with 0.4% durian seed flour added), UD4 (with 0.6% durian seed flour added), UD5 (with 0.8% durian seed flour added), and UD6 (with 1.0% durian seed flour added) was the treatments that were employed. Descriptive and hedonic sensory evaluations of softness, total solids, protein content, and melting speed were all significantly impacted (P<0.05) by variations in durian seed flour in terms of lowering overrun.  The selected treatment in this study was treatment UD3 (addition of 0.4% durian seed flour) with overrun of 31.85%, melting speed of 20.29 minutes, total solids of 42.95%, protein of 5.82%, and fat of 7.85% with characteristic light purple color, not smelled of durian seed flour, not taste of durian seed flour, very soft texture, and overall the panelists liked it.
Karakteristik Kimia dan Sensori Kulit Pai Berbahan Tepung Komposit Bonggol Pisang dan Sukun Riftyan, Emma; Nisbah, Nisbah; Fitriani, Shanti
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 8, No 1 (2024)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v8i1.19265

Abstract

Pie is a a type of pastry that consists of pie crust dough and filling. The texture of a well-made pie crust is arid and coarse. The texture of pie crust can be affected by the use of flour with a low gluten content. This study made a pie crust using a banana hump and breadfruit composite flour. The aim of this research was to obtain the optimum ratio banana hump and breadfruit flour on the quality characteristics of crust pie. The research method used a completely randomized design (CRD) with five treatments and four replications to obtain 16 experimental units. The treatments consisted of ratio banana hump and breadfruits flour BS1 (100:0), BS2 (75:25), BS3 (50:50), BS4 (25:75), and BS5 (0:100). Parameters observed included moisture content, ash, fat, protein, carbohydrate, crude fiber, and sensory assessment (descriptive and hedonic). 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 significant moisture content, ash, fat, protein, carbohydrate, crude fiber, and sensory assessment. The treatments was BS4 where moisture 8.05%, ash 2.66%, fat 15.07%, protein 1.56%, crude fiber 5.21%, and carbohydrate 72.67%. The panellist’s favoured the overall sensory assessment of BS4, which had a yellow colour and a slightly breadfruit flavour
Modification of heat moisture treatment (HMT) of sago and sweet potato starch for the diversification of dry noodle products Shanti Fitriani; Yusmarini; Emma Riftyan; Erpiani Siregar; Mohamad, Nizaha Juhaida; Chairani, Shauma Fithra; Ayu, Nur Lidya
jurnal1 VOLUME 8 ISSUE 1, JUNE 2025
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v8i1.1481

Abstract

Sago starch and sweet potato starch, rich in carbohydrates, exhibit considerable potential as raw materials for dried noodle production. However, the functional limitations of native starches in food processing require modification, such as heat-moisture treatment (HMT). While HMT enhances starch functionality, the resulting starches exhibit low protein content, requiring supplementation with protein-rich ingredients such as mung bean flour. This study aimed to evaluate the potential of HMT-modified sago and sweet potato starches, combined with mung bean flour, for the diversification of dried noodle products. The initial findings revealed that HMT modification significantly improved the water-holding capacity, swelling power, solubility, and amylose content of the native sago starch. Pasting analysis indicated similar functional profiles for sago and sweet potato starches, with notable differences observed in HMT-treated sweet potato starch.  A one-factor completely randomized design was employed, incorporating six treatments (P1R1, P1R2, P1R3, P2R1, P2R2, P2R3), where P1 represents HMT sago starch and P2 represents HMT sweet potato starch, combined with mung bean flour in ratios of R1 (100:0), R2 (70:30), and R3 (50:50). Each treatment was conducted in triplicates. The findings demonstrated that the treatments significantly enhanced elongation, water absorption, ash content, and protein content, while reducing the rehydration time and moisture content in the dried noodles. Among the formulations, P2R3 (a 50:50 ratio of HMT sweet potato starch to mung bean flour) emerged as the best treatment. This study highlights the potential of HMT-modified starches combined with protein-rich flour to develop nutritionally enriched and functionally superior dried noodle products.
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.
Co-Authors ', Rahmayuni ', Widiastuti .,, Desiliani .,, Rahmayuni .,, Yusmarini Ahmad Ibrahim Akhyar Ali Alhadi, Muhamad 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 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 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 Putri Nada Sirait Putri, Dea Aulia Putri, Rindika Agustalisma Rahmah, Annisa L Rahmayuni Rahmayuni &#039; 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 &#039; Widuri, Thrisna Arsy Yelmira Zalfiatri Yeni Kusumawaty Yusmarini Yusmarini Yusni Maulida Zelviani, Puja Febri