Article Per Year (5 Year)
p-Index From 2020 - 2025
1.497
P-Index
This Author published in this journals
All Journal Jurnal Online Mahasiswa (JOM) Bidang Pertanian Sagu Inspirasi Dunia: Jurnal Riset Pendidikan dan Bahasa Teknologi dan Industri Pertanian Indonesia
Rahmayuni Rahmayuni
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Humanities Chemical Engineering, Chemistry & Bioengineering Chemistry Decision Sciences, Operations Research & Management Education Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Other

Published : 20 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 16 Documents
Search
Journal : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

 1   2 
PENGGUNAAN CARBOXYMETHYL CELLULOSE DAN KARAGENAN SEBAGAI PENSTABIL DALAM PEMBUATAN ES KRIM WORTEL. Rifhatia Faiza Faiza Amhary; Rahmayuni Rahmayuni; Yelmira Zalfitri
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 7 (2020): Edisi 1 Januari s/d Juni 2020
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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

Abstract

The aim of this study was to obtain the best type of stabilizer for the quality of ice cream produced. This research was conducted experimentally using a randomized complete design with five treatments and three replications, followed by the DNMRT test at 5% level. The treatments in this study were  CK1 = CMC and carrageenan (0 : 1), CK2 = CMC and carrageenan (1 : 0), CK3 = CMC and carrageenan (1 : 1), CK4 = CMC and carrageenan(1 : 2), CK5 = CMC and carrageenan (2 : 1). The parameters observed include overrun, melting time, total solids, fat content, protein content and sensory assessment in a descriptive and hedonic analysis (color, aroma, taste, texture). The results showed that the best treatment was CK5 = CMC and carrageenan (2 : 1) treatment with an overrun value of 25,51%, melting time of 20,16 minutes, total solids of 32,12%, fat content of 4,17%, protein content of 2,75%. The hedonic assessment result showed that the panelist liked the product, with a descriptive assessment that is yellow, a slightly carrot-scented aroma, sweet taste, soft texture. Keywords: ice cream, carrots, stabilizer. 
IDENTIFIKASI GENUS BAKTERI ASAM LAKTAT DARI NIRA AREN TERFERMENTASI SPONTAN Syahidah Bannan Qonita; Vonny Setiaries Johan; Rahmayuni Rahmayuni
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 5, No 1 (2018): Wisuda April Tahun 2018
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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

Abstract

Palm sap contain sugar and other nutritional components that are good for the growth of microorganism, one of which lactic acid bacteria (LAB). The purpose of this research was to isolate and identify lactic acid bacteria genus from fermented sap of Arenga pinnata.  Lactid acid bacteria were isolate in MRS agar supplemented with CaCO3 0.2%. Identificatied morpholologically including Gram staining, shape cell observation, catalase test and gases production from glucose test. Fourteen isolates were able to produce clear zone in MRS agar which supplemented by CaCO3 0.2%. The identification results showed that the fourteen isolates were Gram positive, basil form and coccus form, catalase negative and 13 isolates belong to homofermentative and one  isolate belong to heterofermentative. Further identify was then performed on the growth at different temperature (10°C, 37°C and 45°C), growth at different NaCl concentrations (4% and 6.5%) and growth at different pH (4.4 and 9.6) in 3 isolates suspected to have different characteristics. Further identify showed that all isolates can grow at temperature 10-45°C, salt concentration 0-6.5% and acid pH but can’t grow in alkaline pH. Suspected of LAB isolates were belong to genus Lactobacillus and Pediococcus. Keywords: Fermented palm sap, lactic acid bacteria, Lactobacillus, Pediococcus
PEMANFAATAN BUAH PISANG MASAK SEHARI DAN KELOPAK BUNGA ROSELLA DALAM PEMBUATAN SELAI Putra Mayzent Manik; Vonny Setiaries Johan; Rahmayuni Rahmayuni
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 4, No 1 (2017): Wisuda Februari Tahun 2017
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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

Abstract

The purpose of this study wasto obtain the best jam formulation from masak sehari banana cultivar and rosella petals and preferred by the panelists. This research wascarriedexperimentallyusingcompletely randomizeddesign(CRD) withfive treatments and threereplications. The treatments in this study werePR1(80%banana fruit and  rosella petals), PR2(65% banana fruitand35%  rosella petals ), PR3(50%  banana fruitand50%rosellapetals), PR4(35%  banana fruitand65% petals rosela)andPR5(20%  banana fruit and 80% rosella petals). Data obtained were treated by ANOVA followed by Duncan New Multiple Range Test (DNMRT) the level of 5%. The results showed that the ratio of banana and rosella petals significantly effect on the water content, acidity, total dissolved solids, fiber contents, sucrose content, pectin content and sensory test. The best jam of this study was PR3 (50% banana fruit and 50% rosella petals). This jam contained water content 31.33%; pH 3.86; total dissolved solids 65.56%; fiber content 2.91%; sucrose content 52.19% and pectin content 1.05%. The jam had red colour, rather taste of banana and rather taste of rosella petals, rather flavor of banana and rather flavor of rosella petals and rather soft texture.Keywords: Jam, Masak sehari banana cultivar, rosella petals.
PEMANFAATAN SUSU KEDELAI DAN EKSTRAK UMBI BIT DALAM PEMBUATAN ES KRIM Liana Liana; Dewi Fortuna Ayu; Rahmayuni Rahmayuni
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 4, No 2 (2017): Wisuda Oktober Tahun 2017
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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

Abstract

The purpose of this study was obtained the right formulation soybean milk and beetextract in the manufactureof ice cream. The research used a Complete Randomized (CRD) with five treatments and three replications which were followed by Duncan’s New Multiple Range Test (DNMRT) at level 5%. The treatments in this research were  KB1 (soybean milk 100), KB2 (Soybean milk 90 :beetextract10), KB3 (Soybean milk 80 :beetextract20), KB4 (Soybean milk 70 : beet extract30), KB5 (Soybean milk 60 : beetextract40). The analyze observed were overrun, melting time, total solid, fat content and sensory test.The result of analysis showed that the formulation of soybean milk and beetextractsignificantly effect on overrun, melting time, total solid, fat content and organoleptic test.The best formulation ice cream was soybean milk 90 : beet extract 10 with overrun 70.33%, melting time 18.43 minutes, total solid 37.32%, and fat content3.21%.  Organoleptic scores of the best treatment were 3.20 (pink), 3.43 (between soybean milk flavour and beet flavour), 3.27 (little soybean taste), 2.70 (little rough texture), and 4.16 (overall) assesment of ice cream.  Keywords: Ice cream, soybean milk and beet extract.
Pemanfaatan Buah Labu Kuning Dan Buah Nanas Dalam Pembuatan Fruit Leather Ridho Ridho; Noviar Harun; Rahmayuni Rahmayuni
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 8 (2021): Edisi 2 Juli s/d Desember 2021
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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

Abstract

Fruit leather adalah produk makanan sejenis manisan kering berbentuk lembaran tipis yang mempunyai konsistensi dan cita rasa khas suatu jenis buah. Tujuan dari penelitian ini adalah untuk memperoleh rasio terbaik dari perbandingan bubur buah labu kuning dengan bubur buah nanas terhadap mutu fruit leather.Penelitian ini dilaksanakan secara eksperimen dengan menggunakan rancangan acak lengkap (RAL) yang terdiri dari 4 perlakuan dan 4 ulangan sehingga diperoleh 16 unit percobaan.Perlakuan dalam penelitian fruit leather terdiri dari kombinasi rasio bubur buah nanas dan bubur labu kuning dengan perbandingan NLk1 (20:80), NLk2 (30:70), NLk3 (40:60), dan NLk4 (50:50).Parameter yang diamati dari fruit leather yaitu kadar air, kadar abu, derajat keasaman (pH), kadar gula pereduksi, dan uji organoleptik. Data yang diperoleh dianalisis secara statistik menggunakan ANOVA dan DNMRT pada taraf 5%. Perlakuan terbaik fruit leather dari penelitian ini adalah NLk1 (rasio bubur buah nanas dan bubur buah labu kuning 20:80) yaitu memiliki kadar air 10.26%, kadar abu 0.77%, derajat keasaman (pH) 4.71, kadar gula pereduksi16.01%, berwarna cokelat (skor 4.20) beraroma buah labu kuning (skor 3.90), berasa manis (skor 3.50) dan bertekstur keras (skor 2.40). Panelis juga melakukan penilaian hedonik secara keseluruhan fruit leather yaitu perlakuan NLK1 disukai (Skor 3.90).Keywords:fruit leather, buburbuah labu kuning, bubur buah nanas.
PEMANFAATAN BUBUR BUAH JAMBU BIJI PUTIH DAN BUBUR BUAH PEPAYA DALAM PEMBUATAN FRUIT LEATHER Sheilla Primawidya N. F; Faizah Hamzah; Rahmayuni Rahmayuni
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 4, No 2 (2017): Wisuda Oktober Tahun 2017
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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

Abstract

The study was purposed to get the best combination of white guava puree and papaya puree in the making fruit leather. The research used a Complete Randomized Design (CRD) with 5 treatments and 3 replications. The treatments were JP0 (90% white guava puree:10% papaya puree), JP1 (80% white guava puree:20% papaya puree), JP2 (70% white guava puree:30% papaya puree), JP3 (60% white guava puree:40% papaya puree) and JP4 (50% white guava puree:50% papaya puree).  The data obtained were analyzed statistically using ANOVA and DNMRT at 5%.  The research showed that white guava puree and papaya puree significant on water content, ash content, degree of acidity (pH), crude fiber content, sensory evaluation for colour, flavour, texture, and overall assessment, but non significant on total sugar content and sensory evaluation for taste of fruit leather. The best treatment of fruit leather from this research is JP4 which have water content 15.99%, ash content 0.80%, degree of acidity (pH) 4.48, crude fiber content 3.49%, total sugar content 55.07%, orange colour (score 1.97), papaya flavour (score 2.27), sweetness taste (score 3.67), the texture was springy       (score 3.80), and overall assesment of fruit leather was  preferred by the panelist. Keywords: fruit leather, white guava puree, and papaya puree.
Co-Authors Ardi Kurniawan Ariyanto. R Danang Apriyan Idi Nuegroho Dewi Fortuna Ayu Ernilawati Ernilawati Faizah Hamzah Fajar Restuhadi Jihan Annisa Zarah Kepri Dianto Khusnul Khuluqiah Kinanti Oktria Liana Liana Netti Herawati Noviar Harun OKTANIYA OKTANIYA Putra Mayzent Manik Raswen Efendi Ridho Ridho Rifhatia Faiza Faiza Amhary Rika Saskia Rizki Indah Amelia Rizki Rentisia Mukti Rizkika Rizkika Shanti Fitriani Sheilla Primawidya N. F Siswanti Siswanti Syahidah Bannan Qonita USMAN PATO Vita F. Artanti Vonny Setiaries Johan Wismanto Wismanto Yelmira Zalfitri Yespa Warinta YUKI FIRMANSYAH Yusmarini Yusmarini