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All Journal Agrointek E-Dimas: Jurnal Pengabdian kepada Masyarakat PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Abdimas Galuh : Jurnal Pengabdian Kepada Masyarakat Unri Conference Series: Community Engagement Sagu JURNAL AGROINDUSTRI HALAL Teknologi dan Industri Pertanian Indonesia
Rahmayuni Rahmayuni
Riau University
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Engineering Environmental Science Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Nursing Public Health Social Sciences

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Pelatihan Pembuatan Produk Sosis Analog dengan Bahan Baku Tempe dan Jamur Merang untuk Menunjang Ketahanan Pangan Evy Maharani; Susy Edwina; Rahmayuni Rahmayuni; Yeni Kusumawaty
E-Dimas: Jurnal Pengabdian kepada Masyarakat Vol 13, No 1 (2022): E-DIMAS
Publisher : Universitas PGRI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/e-dimas.v13i1.4642

Abstract

Permasalahan yang dihadapi masyarakat terkait kurangnya konsumsi protein adalah kurangnya pengetahuan tentang sumber protein nabati yang harganya lebih terjangkau. Selain itu diperlukan ketrampilan dalam pengolahan makanan nabati ini agar penampakannya lebih menarik untuk keluarga dan sebagai peluang usaha. Pelatihan ini ditujukan untuk: (1) meningkatkan pengetahuan umum masyarakat termasuk ibu rumah tangga terkait kecukupan gizi keluarga khususnya protein nabati dan (2) meningkatkan ketrampilan pengolahan produk sosis tiruan dari bahan baku tempe dan jamur merang. Metode yang digunakan adalah kegiatan pelatihan yang mencakup penyuluhan tentang jenis dan potensi protein nabati termasuk tempe kedelai dan jamur merang serta pelatihan pembuatan sosis analog (tiruan) dengan bahan baku tempe dan jamur merang. Berdasarkan lima indikator (peningkatan pengetahuan, keaktifan, kesesuaian materi pelatihan dengan kebutuhan peserta, adanya inisiasi untuk memulai usaha dan jumlah peserta), kegiatan ini dinilai berhasil dan diharapkan dapat meningkatkan konsumsi protein nabati yang lebih terjangkau masyarakat dalam menunjang ketahanan pangan.
Pelatihan Budidaya Tanaman Aren Untuk Meningkatkan Kapasitas Masyarakat Desa Lubuk Ogung Kecamatan Bandar Sei Kijang Kabupaten Pelalawan Provinsi Riau Yeni Kusumawaty; Roza Yulida; Tengku Harunur Rasyid; Armaini Armaini; Evy Maharani; Susy Edwina; Rahmayuni Rahmayuni
PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol 5 No 2 (2020): PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat
Publisher : Institute for Research and Community Services Universitas Muhammadiyah Palangkaraya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (316.258 KB) | DOI: 10.33084/pengabdianmu.v5i2.1041

Abstract

In Riau Province, the majority of community farming is oil palm gardening. But at present, the market mechanism causes the price of palm oil purchased from the population to be very low. In the Village of Kiyap Jaya, Bandar Sei Kijang District, planting of palm trees has begun in between the oil palm plants which were pioneered by one of the oil palm farmers. The location is in Lubuk Ogung Village, which is adjacent to Kiyap Jaya Village and has not yet cultivated sugar palm plants to develop sugar palm centers in Lubuk Ogung Village. The target communities of village development activities are villagers including small-scale oil palm farmers who own oil palm or yard plots. Community service activities consist of contacting village officials and material preparation; preparation of Human Resources (farmers) with the formation of four groups of sugar palm farmers; land allocation; theoretical training and technical practice of seedling and cultivation of palm trees and nursery and hatchery activities and planting of palm seeds in the prepared land location. The benefit of the activity is that the farmer understands the economic prospects of sugar palm products that are very high so that they have the motivation to pursue sugar palm seedlings and planting; farmers have the ability to breed and cultivate sugar palm plants, and the farmers carry out the practice of seed seeding in groups to become high quality and economically valuable palm saplings. The implementation of the activity was considered successful.
Pengembangan usaha minuman berbasis pangan fungsional “ON SPOT” di Kota Pekanbaru Angga Pramana; Jum’atri Yusri; Evy Rossi; Rusli Rustam; Yelmira Zalfiatri; Rahmayuni Rahmayuni
Unri Conference Series: Community Engagement Vol 3 (2021): 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.3.542-548

Abstract

ON SPOT is a street vendor business engaged in contemporary beverages with the main ingredients of functional food yogurt and kefir. Not long ago, ON SPOT experienced problems in the form of losing its market due to restrictions on community activities during the pandemic, so it had to change the target market from students to housewives to stay afloat. The strategy is to process yogurt and kefir into mambo ice sticks that are more easily accepted by housewives. However, it is necessary to make good business development efforts so that products are more accepted by consumers such as products that have been produced with Good Manufacturing Practice (GMP) standards and have business legality to ensure product quality. The methods carried out in community counseling are in the form of training and mentoring approaches to ON SPOT, so that ON SPOT can develop business better and have business legality. Entrepreneurial devotion activities carried out, produce ON SPOT products produced with GMP standards so as to ensure products are safe to consume and have legality in the form of business licenses.
Pemanfaatan Tepung Biji Nangka dan Sale Pisang Ambon dalam Pembuatan Snack Bar Tuah Hamonangan Simanjorang; Vonny Setiaries Johan; Rahmayuni Rahmayuni
JURNAL AGROINDUSTRI HALAL Vol. 6 No. 1 (2020): Jurnal Agroindustri Halal
Publisher : Lembaga Riset dan Pengabdian Kepada Masyarakat Universitas Djuanda Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (762.576 KB) | DOI: 10.30997/jah.v6i1.2164

Abstract

The purpose of this research was to obtain snack bar with the optimum sensory and chemical characteristics.  This research used a completely randomized design with five treatments and three replications.  Data were statistically analyzed using analysis of variance (ANOVA) and followed by Duncan’s New Multiple Range Test (DNMRT) at level 5%.  The treatments performed were the differential ratio between jackfruit seed flour and dried slice of ambon banana, namely BNP1 (80:20), BNP2 (70:30), BNP3 (60:40), BNP4 (50:50) and BNP5 (40:60). The result showed that each treatment significantly affected all the observational parameters both chemically and sensory. Jackfruit seed flour : dried slice of ambon banana (40:60) is the optimum treatment which is preffered hedonically with a description of brownish yellow color, banana aroma, banana flavored and having soft level of hardness, having 23.98% moisture content, 2.05% ash content, 11.61% fat content, 5.86% protein content, 56.50% carbohydrate content and 0.88% crude fiber content.Keywords: snack bar, jackfruit seed flour, dried slice of ambon banana
Karakteristik Mutu dan Sensori Nugget Ikan Patin (Pangasius hypopthalmus) dan Nangka (Artocarpus heterophyllus) Muda Dewi Fortuna Ayu; Diana Sari Sormin; Rahmayuni Rahmayuni
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 12, No 2 (2020): Volume 12, No. 2, Oktober 2020
Publisher : Agricultural Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (586.864 KB) | DOI: 10.17969/jtipi.v12i2.15638

Abstract

The purpose of this research was to study the effect of catfish and young jackfruit ratio on quality and sensory nuggets.  A completely randomized design with four treatments and four replications was conducted in the research.  The treatments were PN1 (70 catfish meat: 30 young jackfruits), PN2 (60 catfish meat: 40 young jackfruits), PN3 (50 catfish meat: 50 young jackfruits), and PN4 (40 catfish meat: 60 young jackfruits).  Data obtained were statistically analyzed using analysis of variance and continued with Duncan's New Multiple Range Test (DNMRT) at a 5% level.  The results showed that the combination ratio of catfish and young jackfruit significantly affected water, ash, fat, protein, and crude fiber content, as well as descriptive sensory assessments such as color, aroma, taste, texture, and hedonic assessment of the nugget.  The best treatment was PN1 (70 catfish meat: 30 young jackfruit) which had fulfilled quality requirements of fish nuggets (SNI 7758-2013) i.e. 58.36% moisture content with a maximum value of 60%, 1.81% ash content with a maximum value of 2,5%, 4.94% fat content with a maximum value of 15%, 14.38% protein content with a minimum value of 5%, and 5.14% crude fiber content.  The overall sensory assessment of the nugget was a yellow color, flavorful of patins fish aroma, the very taste of patin fish (according to typical raw materials), and rather hard texture.
Karakteristik Mi Basah Tapioka dengan Penambahan Kacang Pagar (Phaseolus lunatus) Nahdatul Ikhlas; Shanti Fitriani; Rahmayuni Rahmayuni
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 12, No 2 (2020): Volume 12, No. 2, Oktober 2020
Publisher : Agricultural Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (543.355 KB) | DOI: 10.17969/jtipi.v12i2.17501

Abstract

Lima beans (Phaseolus lunatus) have been valued to increase proteins and improve the quality of wet noodles.  The purpose of this research was to get the best formulation of tapioca and lima beans paste on the quality and sensory character of wet noodles based on Indonesian National Standard.  This research was conducted experimentally by using a completely randomized design with four treatments and four replications.  The treatment in this research was the ratio of tapioca and lima beans paste such as 90:10, 80:20, 70:30 and 60:40.  Data obtained were statistically analyzed using analysis of variance and continued with duncan’s new multiple range test (DNMRT) at a 5% level.  The result of this research showed that the ratio of tapioca and lima beans paste significantly affected moisture, ash, protein, fat, starch, carbohydrate contents as well as elongation and sensory characteristic of color, flavor, elasticity, stickiness and taste.  The best treatment in this research was the ratio of tapioca and lima beans paste (70:30) where moisture content of 61.25%, ash content of 0.87%, protein content of 4.32%, fat content of 0.86%, starch content of 30.29%, carbohydrate content of 32.67% and elongation of 32.50%.  The descriptive test showed that wet noodles had yellow color, flavouring lima beans, chewy, a little sticky and lima beans taste and overall assessment hedonically was favoured by panelists. Keywords: wet noodles, tapioca and lima beans paste
EVALUASI MUTU MINUMAN PROBIOTIK AIR KELAPA MUDA DAN SARI BUAH NAGA MERAH MENGGUNAKAN LACTOBACILLUS FERMENTUM INACC B1295 Syafri Ajrin; Usman Pato; Rahmayuni Rahmayuni
Jurnal Sagu Vol 22, No 1 (2023)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/sagu.22.1.p.15-23

Abstract

Penggunaan air kelapa muda menjadi minuman probiotik merupakan salah satu bentuk pengolahan terhadap air kelapa muda.  Buah naga merah dianggap dapat meningkatkan kandungan gizi serta penilaian sensori minuman probiotik air kelapa muda. Tujuan penelitian ini adalah untuk menentukan rasio terbaik air kelapa muda dan sari buah naga merah dalam pembuatan minuman probiotik air kelapa muda yang bermutu. Penelitian ini dilakukan secara eksperimen menggunakan rancangan acak lengkap (RAL) dengan 5 perlakuan dan 4 ulangan, yaitu rasio air kelapa muda dan sari buah naga merah P1 (100:0), P2 (90:10), P3 (80:20), P4 (70:30) dan P5 (60:40). Data yang diperoleh dianalisis secara statistik dengan menggunakan Analysis of variance (ANOVA) menggunakan IBM SPSS statistics 23. Hasil penelitian menunjukkan penambahan sari buah naga merah berpengaruh nyata (P<0,05) terhadap derajat keasaman, total asam tertitrasi, total bakteri asam laktat, kadar lemak dan penilaian sensori. Hasil rekapitulasi perlakuan terpilih, yaitu perlakuan P3 dengan kriteria nilai pH 4,91, total asam tertitrasi 0,66, total BAL 8,93 log CFU/ml, dan kadar lemak 0,81%. Karakteristik sensori pada perlakuan P3 secara deskriptif menunjukkan produk ini berwarna agak merah keunguan, beraroma khas fermentasi, agak berasa asam dan kurang homogen.
Penguatan Kelompok Tani Dan Pelatihan Pemeliharaan Bibit Tanaman Aren Di Desa Lubuk Ogung Kecamatan Bandar Sei Kijang Kabupaten Pelalawan Provinsi Riau Yeni Kusumawaty; Rahmayuni Rahmayuni; Tengku Harunur Rasyid; Roza Yulida; Susy Edwina; Evy Maharani
Abdimas Galuh Vol 6, No 1 (2024): Maret 2024
Publisher : Universitas Galuh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25157/ag.v6i1.13773

Abstract

Di Indonesia, pemanfaatan tanaman aren telah berlangsung lama, namun perkembangannya secara agribisnis relatif lambat, karena tanaman aren yang ada tumbuh secara alamiah (belum dibudidayakan). Tanaman aren umumnya tumbuh liar dengan jarak tanam tidak teratur. Pada tahun sebelumnya (2019) telah dilaksanakan kegiatan pengabdian di Desa Lubuk Ogung Kecamatan Bandar Sei Kijang Kabupaten Pelalawan dengan fokus pada pengolahan produk nira dan pembenihan biji aren sehingga dihasilkan perubahan sosial dari persepsi masyarakat dan aspek ekonomi dengan produksi bibit aren yang bernilai jual. Masyarakat yang tadinya menganggap bahwa aren tidak dapat dibudidayakan karena harus mengandalkan musang. Setelah kegiatan pembinaan menjadi memahami, termotivasi dan memiliki ketrampilan memproses biji aren menjadi kecambah hingga menjadi bibit aren yang bernilai ekonomis. Selain itu dari aspek kelembagaan petani telah dibentuk empat kelompok tani aren di Desa Lubuk Ogung. Maka perlu dilakukan pembinaan kelompok tani terkait pengembangan pembibitan aren ke depannya. Maka dilakukan pelatihan dan pembinaan terkait: (1) pembinaan kelompok tani tentang penguatan kelompok tani; (2) pendataan bibit aren yang dihasilkan dan (3) pelatihan perawatan bibit aren sesuai kondisi Desa Lubuk Ogung. Kegiatan Pengabdian Bina Desa ini dilakukan oleh tim dosen Fakultas Pertanian Universitas Riau dan melibatkan 9 orang mahasiswa Kukerta Terintegrasi Abdimas. Masyarakat sasaran adalah 40 orang warga desa Lubuk Ogung yang terkoordinasi dalam 4 kelompok tani aren yang telah dibentuk pada tahun 2019. Manfaat kegiatan pada tahun 2020 ini adalah: (1) petani memiliki kemampuan terkait pengelolaan kelompok tani, dan (2) petani memiliki kemampuan memelihara bibit aren yang dihasilkan sehingga makin termotivasi untuk mengembangkan agribisnis tanaman aren menuju Desa sentra aren yang mandiri. 
Combination of tuna fish and green spinach on the quality of nuggets Faizah Hamzah; Bella Vista; Rahmayuni Rahmayuni; Angga Pramana
AGROINTEK Vol 16, No 3 (2022)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v16i3.13205

Abstract

Tuna is an adequate source of animal protein tall. Animal-based food ingredients such as tuna have high protein content but low in fiber so it is necessary to add materials that contain fiber to meet the nutrients the body needs. Fiber that is contained in plant materials such as vegetables and nuts, one of which is found in green spinach. Nutritional content in green spinach which is quite high and the availability of many ingredients, provide opportunities to be utilized in processing diversification foods such as nuggets. Nuggets are processed products made from ground meat mixture and may or may not contain other ingredients or approved food additives. Nuggets in this study were made from cobs and green spinach. The study aims to get the best formulations of cobs nuggets and green spinach that meet the best sensory and chemical properties. The study's design is a Complete Randomized Design (RAL) with five treatments and three repeats. The data was statistically analyzed using variance analysis (ANOVA) and Duncan's test (DMRT) at a level of 5%. Treatment consists of TB1 (cob and spinach [90:10]), TB2 (cob and spinach [80:20]), TB3 (cob and spinach [70:30]), TB4  (cob and spinach [60:40]), and TB5 (cob and green spinach [50:50]). In this study, the combination of cobs and spinach affected water content, ash content, fibre and protein, and the sensory assessment of nuggets in terms of colour, aroma, taste, and texture. The best treatment is TB2 (cobs and green spinach [80:20]) with a moisture content of 56.82%, ash content of 1.44%, protein content of 13.74% and fibre content of 2.45%, with preferred TB2. Panellists rated the nuggets as greenish-grey, highly flavorful cobs, flavoured cobs and chewy textures
Co-Authors Angga Pramana Armaini Armaini Bella Vista Dewi Fortuna Ayu Diana Sari Sormin Evy Maharani Faizah Hamzah Jum’atri Yusri Nahdatul Ikhlas Rossi, Evy Roza Yulida RUSLI RUSTAM Shanti Fitriani Susy Edwina Syafri Ajrin Tengku Harunur Rasyid Tengku Harunur Rasyid Tuah Hamonangan Simanjorang USMAN PATO Vonny Setiaries Johan Yelmira Zalfiatri Yeni Kusumawaty