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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 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.
PHYSICOCHEMICAL AND ORGANOLEPTIC PROPERTIES OF FLAKES MADE FROM HEAT MOISTURE TREATMENT (HMT)-MODIFIED PURPLE SWEET POTATO AND MUNG BEAN Ghina Qanitah Valerie; Fitriani, Shanti; Riftyan, Emma; Mohamad, Nizaha Juhaida
SAGU Vol. 25 No. 1 (2026): SAGU Journal – Agri. Sci. Tech., Maret, 2026, Vol. 25 : No. 1
Publisher : Fakultas Pertanian Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/jsg.v25i1.14

Abstract

This study aimed to determine the optimal ratio of heat moisture treatment (HMT)–modified purple sweet potato flour and mung bean flour for flakes production. Flakes are instant foods typically made from cereal-based ingredients through baking. Purple sweet potato flour is a promising local raw material but has limited physical properties, which can be improved through HMT modification. Mung bean flour was added to enhance protein content. A completely randomized design with four treatments and four replications was applied. The treatments were ratios of HMT-modified purple sweet potato flour to mung bean flour: UK1 (80:20), UK2 (70:30), UK3 (60:40), and UK4 (50:50). Data were analyzed using analysis of variance (ANOVA) followed by Duncan’s Multiple Range Test (DMRT) at a 5% significance level. Results showed that the flour ratio significantly affected moisture, ash, protein, fat, and carbohydrate contents, as well as crispness retention and sensory attributes (color, aroma, taste, and texture). The best formulation was UK4 (50:50), with moisture content of 3.18%, ash 2.11%, protein 13.81%, fat 2.82%, carbohydrate 78.08%, and crispness retention of 8.33 minutes. Sensory evaluation indicated a brownish-purple color, slight mung bean aroma, characteristic mung bean taste, and crispy texture, with overall acceptance rated as “liked.”
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