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All Journal Agrointek E-Dimas: Jurnal Pengabdian kepada Masyarakat PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Unri Conference Series: Community Engagement Sagu Journal of Applied Agricultural Science and Technology Teknologi dan Industri Pertanian Indonesia Jurnal Agroindustri Halal
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 Environmental Science Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Public Health Social Sciences

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PEMANFAATAN KOLANG-KALING DAN BUAH NAGA MERAH DALAM PEMBUATAN VELVA Ira Novrika Jalukhu; Vonny Setiaries Johan; Rahmayuni Rahmayuni
SAGU Vol. 20 No. 1 (2021): SAGU Journal – Agri. Sci. Tech., Maret, 2021, Vol. 20 : No. 1
Publisher : Fakultas Pertanian Universitas Riau

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Abstract

Velva is a frozen dessert made from fruits and vegetables which has low fat and high fiber. The purpose of this research was to obtain the best combination of sugar palm fruit and red dragon fruit puree on the quality of velva. This study used a completely randomized design with five treatments and three replications, resulting in 15 experimental units. The treatments in this research were the ratio of sugar palm fruit puree and red dragon fruit puree, included with level namely 90:10, 80:20, 70:30, 60:40, 50:50. Parameters observed in this study included were overrun, melting time, crude fiber content, total solids, pH, antioxidant and sensory assessment (descriptive and hedonic taste). Results of the research showed that addition of sugar palm fruit puree and red dragon fruit puree significantly affected to overrun, melting time, crude fiber, total solids, pH, antioxidant and sensory taste. The best treatment was a treatment with sugar palm fruit puree and red dragon fruit puree 50:50 with 5.46 % overrun, 7.35 minutes melting time, 1.30 % crude fiber, 23.92% total solids, 3.32 pH, and 80.13 IC50 (μg/ml) antioxidant. The result of the descriptive test of the velva from the best treatment was purple, scented with red dragon fruit flavor, red dragon fruit taste, soft textured, and for overall acceptance the panelists like the velva produced.
Penambahan Buah Jambu Biji Merah dalam Pembuatan Dodol Tepung Ketan dan Biji Nangka Rahmayuni Rahmayuni; Dewi Fortuna Ayu; Yahya Riski Ashadi
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 | DOI: 10.17969/jtipi.v17i1.35104

Abstract

The purpose of this research was to get the best quality dodol based on the level use of red guava. The addition of red guava serves to increase the added value and benefits of the red guava and add flavor to dodol. This research was conducted experimentally using a completely randomized design (CRD) with four treatments and four replications. The data obtained were analyzed statistically using analysis of variance and continued with the Duncans Multiple Range Test (DMRT) at the 5% level. The treatments in this study were the addition of red guava based on total flour used with four levels; P1, P2, P3, and P4 (20%, 30%, 40%, and 50% of the total flour used). Parameters observed were moisture content, ash content, crude fiber content, total sugar content and sensory evaluation. The results showed that the use of red guava had a significant effect on all parameters. The best treatment in this study was P4 (the addition of red guava 50% of the total flour used) with a moisture content of 19.61%, ash content of 1.15%, fiber content of 12.72% and sucrose content 41.13% and the overall sensory assessment was favored by the panelists.
Co-Authors Ahmad Ibrahim Roni Surya Hasibuan Andriani, Yulia Angga Pramana Annisa Nazifa Salman Armaini Armaini Bella Vista Dewi Fortuna Ayu Diana Sari Sormin Dinda Yusra Danil Evy Maharani Faizah Hamzah Febriana Sabrian Ira Novrika Jalukhu Jum’atri Yusri Nahdatul Ikhlas Nopiani, Yanti Rahmadini Payla Juarsa Rosnita Rosnita Rossi, Evy Roza Yulida RUSLI RUSTAM Shanti Fitriani Siti Nuraisah Susy Edwina Syafri Ajrin Tengku Harunur Rasyid Tuah Hamonangan Simanjorang USMAN PATO Vonny Setiaries Johan Yahya Riski Ashadi Yelmira Zalfiatri Yeni Kusumawaty