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All Journal Jurnal AGROTEKNOLOGI Jurnal Teknologi Pertanian Andalas Jurnal Pemberdayaan Masyarakat Universitas Al Azhar Indonesia Teknologi dan Industri Pertanian Indonesia Jurnal Ilmiah Mahasiswa Pertanian

Yusriana Yusriana

Jurusan Teknologi Hasil Pertanian Fakultas Pertanian Universitas Syiah Kuala

Author-ID : 2765004

Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Education Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Public Health Social Sciences

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Penentuan Umur Simpan Bumbu Masam Keueng Kering Instan Dengan Menggunakan Metode Acelerate Shelf Life Test (ASLT) Model Arrhenius Tjut Hedi Agam Akbar; Yusriana Yusriana; Syarifah Rohaya
Jurnal Ilmiah Mahasiswa Pertanian Vol 4, No 4 (2019): November 2019
Publisher : Fakultas Pertanian, Universitas Syiah Kuala

Abstrak : Bumbu Masam Keueng kering instan dibuat dari rempah-rempah seperti cabai merah, bawang merah, bawang putih, asam sunti, kunyit dan jahe. Semua bahan tersebut dicuci kemudianndihaluskan dengannmenggunakan blender dengan penambahan air sebanyak 280 ml selanjutnya bahan dikeringkan dalam oven pengering pada suhu 50oC dalam waktu 9 jam, bahantersebut kemudian dihaluskan kembali menggunakan blender dan dikemas kedalam kemasan alumium foil sebanyak 20 gr. Dalam industri pangan perlu dilakukan penentuan umur simpan sehingga konsumen dapat mengetahui kondisi produk. Umur simpan adalah rentang waktu suatu produk mulai dari proses produksi hingga produk mengalami penurunan mutu atau tidak layak untuk dikonsumsi. Penelitian ini dilaksanakan menggunakan metode akselerasi penentuan umur simpan semi empiris dengan model Arrhenius. Pendugaan umurnsimpan ditentukan melalui perubahan mutu Bumbu Masam keueng kering instan yang dikemas dengan kemasan aluminium foil berdasarkan faktor suhu (S) yang terdiri atas 3 taraf yaitu : S1 = suhu ruang (27-30oC), S2 = 40oC, dan S3 = 50oC dan lama penyimpanan (P) yangnterdiri atas 5 taraf yaitu : P1 = 0 hari, P2 = 14 hari, P3 = 28 hari, P4 = 42 hari, dan P5 = 56 hari. Setiap kemasan sampel (20g) yang dipakai dianalisis sebanyak 2 kali ulangan. Umur simpan masam keueng berdasarkan parameter kritis kadar air jika disimpannpada suhunruang (27-30oC) akan bertahannselama 558 hari, padansuhu 40oC akan bertahan selama 384 hari, dan pada suhu 50oC akan bertahan selama 271 hari.Abstract : Instant dry Masam Keueng seasoning is made of spices such as red chili pepper, garlic, and red onion, sunti acid, turmeric and ginger. All of the ingredients are cleaned and mashed up with blender by adding 280 ml of water, then dried in an oven at 50oC during nine hours, after that re-mashed up in a blender and packed in an aluminum foil packaging for 20gr. In a food industry the shelf life determination is needed so that the consumer can know the condition of the product. Shelf life is a time span of a product from thenbeginning ofnthe production until encounter a quality degradation of unfeasible for consumption. This study is conducted with semi empirical shelf life estimation acceleration method and Arrhenius equation. Shelf life estimation is determined by the quality degradation of instant dry Masam keueng seasoning that is been packaged with aluminum foil packaging based on the temperature factor (S) which consists of three levels specifically: S1 = room temperature (27-30oC), S2 = 40oC. and S3 = 50oC, along with storage time (P) which consists of 5 levels specifically: P1 = 0 day, P2 = 14 days, P3 = 28 days, P4 = 42 days, and P5 = 56 days. Every sample packing (20g) used in analysis is two repetition as much. Thenshelf lifenof masam keueng seasoning basedoon the water content criticalnparameter at room temperature of 27-30oC will last for 558 days, at 40oC will last for 384 days, and at 50oC will last for 271 days.

Pengaruh Penambahan Natrium Benzoat terhadap Umur Simpan Selai Samahani dengan Menggunakan Model Arrhenius Sherlya Nanda; Yusriana Yusriana; Martunis Martunis
Jurnal Ilmiah Mahasiswa Pertanian Vol 4, No 4 (2019): November 2019
Publisher : Fakultas Pertanian, Universitas Syiah Kuala

Abstrak: Selai Samahani adalah salah satu makan khas yang dapat dijumpai di Aceh. Selai Samahani terbuat dari adonan santan, telur, gula dan maizena. Keunikan Selai Samahani tidak dilakukan penambahan pengawet di dalamnya sehingga para produsen Selai Samahani tidak memproduksinya secara komersil. Hal ini dikarenakan Selai Samahani mudah mengalami kerusakan. Selama ini produsen selai samahani belum memiliki informasi umur simpan yang akurat. Penelitian bertujuan untuk memperpanjang umur simpan Selai Samahani dengan penambahan Natrium Benzoat. Penelitian bertujuan untuk memperpanjang umur simpan Selai Samahani dengan penambahan Natrium Benzoat. Pendugaan umur simpan ini ditentukan melalui perubahan mutu Selai Samahani berdasarkan dua faktor, Faktor I adalah kosentrasi Natrium Benzoat yang terdiri dari 2 taraf yaitu: A1= 0 %, A2 = 0,05 %, Faktor II adalah suhu penyimpanan terdiri atas 3 taraf yaitu: S1= 300C, S2 = 400C dan S3= 500C. Dengan demikian terdapat 6 kombinasi perlakuan dengan dua kali ulangan diperoleh 12 satuan percobaan. Dari hasil penelitian ini diperoleh umur simpan selai samahani dengan parameter kritis kadar air tanpa penambahan Natrium Benzoat suhu 30°C = 19 hari. Pada suhu 40°C = 9 hari. Pada suhu 50°C = 5 hari. Sedangkan umur simpan Selai Samahani dengan penambahan Natrium Benzoat pada suhu 30°C = 490 hari. Pada 40°C = 235 hari. Pada suhu 50°C = 118 hari. Sedangkan berdasarkan nilai TCC penambahan Natrium Benzoat suhu 30°C = 328 hari. Pada suhu 40°C = 228 hari. Pada suhu 50°C = 83 hari. Sedangkan umur simpan Selai Samahani dengan penambahan Natrium Benzoat pada suhu 30°C = 342 hari. Pada 40°C = 224 hari. Pada suhu 50°C = 123 hari.

ANALISIS KELAYAKAN FINANSIAL USAHA BUBUK KOPI PINANG INSTAN (STUDI KASUS CV.SIWAHRADJA) DI DESA GEULANGGANG KOTA JUANG KABUPATEN BIREUEN Raudhatul Jannah; Yusriana Yusriana; Rasdiansyah Rasdiansyah
Jurnal Ilmiah Mahasiswa Pertanian Vol 6, No 4 (2021): November 2021
Publisher : Fakultas Pertanian, Universitas Syiah Kuala

. Hasil penelitian pada strategi pemasaran menggunakan metode marketing mix (4P) dimana dalam satu kotak berisi 10 sachet dan memiliki harga Rp 150.000 per kotak. Promosi juga dilakukan salah satunya yaitu lewat media sosial seperti instagram (@siwahradja) sehingga dapat dikatakan industri rumahan ini layak untuk dijalankan dari segi pasar dan pemsaran. Pada aspek finansial didapatkan Net Present Value pada tahun ke-4 sebesar Rp. 4.165.687.998, nilai Internal Rate of Return sebesar 40,54%, Payback Periode pada tahun ke-1 bulan ke-2 hari ke- 23, nilai Net Benefit Ratio sebesar 5,15, nilai Break Even Point, sebesar Rp 1.584.512.076 dan nilai Rasio Kontribusi Margin sebesar 78%. Pada analisis sensitivitas variabel yang digunakan asumsi cost (naik) 5% dan benefit (turun) 5%. Pada asumsi I). Dimana biaya produksi naik 5% didapatkan NPV sebesar Rp 3.698.397.280, IRR 51,98%, maka usaha ini tetap layak untuk dilanjutkan karena (R r) atau IRR masih mampu untuk menutupi bunga bank yaitu 12%, PP didapatkan pada 1 tahun, 4 bulan, 29 hari. Pada asumsi II). Dimana keadaan biaya produksi turun 5% didapatkan NPV sebesar Rp 4.685.848.860, IRR 59,91%, maka usaha ini tetap layak untuk dilanjutkan karena (R r) atau IRR masih mampu untuk menutupi bunga bank yaitu 12%, PP didapatkan pada 1 tahun.

Penerapan Teknologi Tepat Guna pada Proses Produksi untuk Meningkatkan Kualitas dan Kuantitas Produk Kipang Kacang Novi Safriani; Nida El Husna; Yusriana Yusriana; Sri Hartuti; Sri Haryani
Jurnal Pemberdayaan Masyarakat Universitas Al Azhar Indonesia Vol 8, No 2 (2026): April 2026
Publisher : Universitas Al Azhar Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36722/jpm.v8i2.5075

Kipang kacang, a traditional Indonesian snack, is widely produced by home industries in Aceh, one of which is “UMKM Kranciis Snack”, the partner in this community service activity. The production of kipang kacang is carried out simply with limited equipment, resulting in a production process that is less effective and efficient, as well as suboptimal product quality and quantity. Therefore, this community service activity aims to improve the quality and quantity of kipang kacang products through the application of Appropriate Technology (AT) in the production process, thereby increasing the partner’s income and standard of living. The implementation methods include educational outreach, technology application in the form of automatic peanut chopper, automatic peanut roaster, kipang mold, dough pressing roller, and production table, as well as technical guidance. The results show that the application of AT in the kipang kacang production process has made production more effective and efficient in terms of time and cost. In addition, both the quantity and quality of the kipang kacang products have improved. The increase in quantity is indicated by a rise in the number of products produced (approximately 80%), while the improvement in quality can be seen from the evenly roasted peanuts, crisper and more uniform kipang texture, and better product hygiene.

PENGARUH DERAJAT SANGRAI BIJI KOPI ARABIKA (coffea arabica) DENGAN PENAMBAHAN BUBUK SERAI DAPUR (Cymbopogon citratus) TERHADAP SIFAT KIMIA DAN SENSORI KOPI CELUP Eva Murlida; Miftahul Hamdi; Yusriana Yusriana
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 17, No 1 (2025): Vol. (17) No. 1, April 2025
Publisher : Agriculture Faculty

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

The coffee brewing that is most often found in the community is manual or brewing coffee. However, this method is considered to still have weaknesses and is less practical because it leaves coffee grounds in the drink. One effort to overcome this problem is coffee in pouch packaging, and the addition of spices to diversify products. This research aims to study the effect of the degree of roasting of Arabica coffee beans and the percentage of added lemongrass powder on the chemical and sensory properties of coffee bag products. This research used a factorial completely randomized design (RAL). Experimental factors used in this study are the degree of roasting of Arabica coffee beans (D) which consists of 3 levels including 1900C (light) (D1), 2100C (medium) (D2) and 2400C (dark)(D3). The second factor is the concentration of kitchen lemongrass powder (S) which consists of 2 levels, namely 8% (S1) and 10% (S2). The research data obtained is then analyzed using Analysis of Variance (ANOVA) and followed with Duncan's Multiple Range Test (DMRT) if there are differences between treatments. The results of various types of roasting degree treatments had an effect on reducing water content, ash content, and total dissolved solids. The value of water content and ash content decreases as the degree of roasting increases, the value of total dissolved solids increases as the degree of roasting increases. The percentage of adding kitchen lemongrass powder also has an effect on reducing the ash content. The ash content value increased as the percentage of lemongrass powder was added. The interaction between the degree of roasting and the addition of lemongrass powder affects pH and hedonics (aroma, color and taste). The pH value increases as the degree of roasting increases and the addition of lemongrass powder. The average value of the aroma hedonic test was 3.55 (neutral), color hedonic 3.62 (liked) and taste hedonic 3.35 (neutral). The best treatment was obtained at a light roast level with an additional percentage of 8% kitchen lemongrass powder (D1S1) followed by antioxidant activity testing with a result of 52%.

Decision to Purchase Halal Labeled Salt in Kota Juang District, Bireuen Regency, Aceh Province Ramziana Fitri; Yusriana Yusriana; Zalniati Fonna Rozali; Cut Nilda; Novia Mehra Erfiza
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

The purpose of this study was to determine the presence of halal labeling on salt packaging on salt purchasing decisions in Kota Juang District, Bireuen Regency, Aceh Province. This study used survey method and purposive sampling. Data sources are primary data and secondary data. Data collection techniques through recording, interview and observation. This study uses a linear regression model to determine the effect of halal labeling on consumer purchasing decisions for salt. Hypothesis proving uses statistical tests simultaneously (F test) and partially (T test). The results showed that the tcount value (14.086) ttable (1.984) with a significant value of T (0.000) 0.05, so it can be concluded that the halal label affects the decision to purchase salt in Juang City, Bireuen.

Co-Authors Amarullah Ambiya Bobby Fahreza Cut Evi Nurjanah Cut Nilda Deni Mufti Dian Hasni, Dian Donny Wahyuda Eva Murlida Faidha Rahmi, Faidha Huthaimah Huthaimah Jainuddin Jainuddin M. Shabir Azmi Martunis - Martunis Martunis Miftahul Hamdi Murna Muzaifa Murna Muzaifa Nida El Husna Novi Safriani Novia Mehra Erfiza Novia Mehra Erfiza Rachman Jaya Ramziana Fitri Rasdiansyah Rasdiansyah Raudhatul Jannah Rizki Ardiansyah Sherlya Nanda Sitti Sarah Dinti Sri Hartuti Sri Haryani Syarifah Rohaya Tjut Hedi Agam Akbar Yanti Meldasari Lubis Zaidiyah Zaidiyah Zalniati Fonna Rozali

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