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All Journal Jurnal Online Mahasiswa (JOM) Bidang Pertanian Sagu Inspirasi Dunia: Jurnal Riset Pendidikan dan Bahasa Teknologi dan Industri Pertanian Indonesia
Rahmayuni Rahmayuni
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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

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PEMBUATAN MODIFIED CORN FLOUR (MOCOF) DARI JAGUNG LOKAL MELALUI PROSES FERMENTASI MENGGUNAKAN LARU Saccharomyces cerevisiae DANLARU Rhizopus oryzae Ardi Kurniawan; Usman Pato; Rahmayuni Rahmayuni
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 4, No 2 (2017): Wisuda Oktober Tahun 2017
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Needs of flour in Indonesia reached 6.6 million tonnes in 2013. To reduce imports of wheat required the development of local food sources, including corn. Corn flour has several drawbacks such as the quality of the nutritional value is still low in comparison to wheat flour. To improve the quality and nutritional value of corn flour then necessary modifications. The manufacture of corn flour using the fermentation process is expected to alter its characteristics so as to extend the application of this starch as food products. This study used a Completely Randomized Design Experiment with 4 treatments and 4 repeats to obtain 16 experimental units. The data obtained were statistically analyzed using Analysis of Variance. If F count is greater than or equal to F table then continued with the test Duncan New Multiple Range Test at the 5% level. The results of this research show that using single and or combination of starters significantly affected all parameters. The best treatment to produce modified corn flour was P3 treatment using Saccharomyces cerevisiae 0,05% + Rhizopus oryzae 0,05% starters with rendement of 75.58%, moisture content 7.60%, pH 3.93, ash 0.43%, swelling power 10.47%, solubility 7.46%, fiber 0.30%, protein 9.84%, fat 3.61%, and carbohydrate contents of 78.51%. Keywords:  Fermentation, Saccharomyces cerevisiae, Rhizopus oryzae, modified corn flour and mocof
PENGGUNAANLactobacillus plantarum 1 DALAM PEMBUATANSOYGHURT PROBIOTIK SEBAGAI FILLER PADA COKELAT PRALINE Rizki Indah Amelia; Yusmarini Yusmarini; Rahmayuni Rahmayuni
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 7 (2020): Edisi 2 Juli s/d Desember 2020
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 Mahasiswa Fakultas Pertanian Universitas RiauDosen Fakultas Pertanian Universitas RiauJOM FAPERTA Vol. 7 Edisi 2 Juli s/d Desember 2020The purpose of this research was to obtain probiotic soyghurt made with several strains of the Lactobacillus plantarum 1 combined with Lactobacillus bulgaricus and Streptococcus thermophilusas filler in chocolate praline. The study conducted by using a complete random design (CRD) with combination of four treatments and four replications. The treatment werePKM0= S. thermophilus (3%) + L. bulgaricus (3%) +without L. plantarum 1, PKM1=S. thermophilus (2%) + L. bulgaricus (2%) + L. plantarum 1 RN2-12112, PKM2= S. thermophilus (2%) + L. bulgaricus (2%) + L. plantarum 1 RN2-53, PKM3=S. thermophilus (2%) + L. bulgaricus (2%) + L. plantarum 1 RN1-23121. The data were analyzed by analysis of variance, and then analyzed by duncan new multiple range test (DNMRT) at α=5% level. The result showed that the combination of lactic acid bacteria (LAB) did not significantly affected on acidity (pH),total of LAB, water, ash, fat, protein, and carbohydrate content, butsignificantly affected on total lactic acid. Based upon observations, praline chocolate with treatment PKM1 accordance with SNI standards and somewhat favored by the panelistwhich properties as follow: pH (3,88), amount of lactic acid (1,35%), amount of LAB (9,54 log CFU.ml-1), water content (79,78%), ash (1,43%), fat (1,15%), protein (2,98%), carbohydrate (14,67%), less sweet, sour, and not bitter taste, brown, and yellowish white colour, a distinctive chocolate and slightly sour aroma, with somewhat thick texture. Keywords: soyghurt, L. plantarum 1, praline chocolate
STUDI PEMANFAATAN IKAN LELE DUMBO (Clarias gariepinus) DAN REBUNG (Dendrocalamus asper) DALAM PEMBUATAN SOSIS Siswanti Siswanti; Netti Herawati; Rahmayuni Rahmayuni
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 4, No 1 (2017): Wisuda Februari Tahun 2017
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The sausage is processed products that is very popular among the community. Type of sausages in the market are beef sausage and chicken sausage.Sausages that can be also made from catfish which has good nutritional value as well as a new product which is appreciated by the public. The purposes of the study was to obtain the best sausage formulations of dumbo catfish and bamboo shoot using the SNI quality standards. The research was conducted experimentally using completely randomized design (CRD) with five treatments and four repetitions, followed by DNMRT test at 5% level. The treatment in this study were LDR1 (ratio catfish 95and bamboo shoots 5) LDR2 (ratio catfish 90 and bamboo shoots 10) LDR3 (ratio catfish 85 and bamboo shoots 15) LDR4 (ratio catfish 80 and bamboo shoots 20) and LDR5 (ratio catfish 75 and bamboo shoots 25). Parameters observed were the moisture, ash, fat, protein, carbohydrates, crude fiber contants and sensory evaluation. Results of the analysis of variance showed the addition of catfish and bamboo shoot significanlyaffectedall parameters. The results of the study found that the best treatment was LDR4 with a value of 62,68% moisture content, 1,65%ash, 4,15% fat,13,48% protein, 18,04% carbohydrates and fiber content 2,49% and an overall assessment of sensory preferred by panellists.  Keywords :sausage, catfish, bamboo shoots.
KARAKTERISTIK SENSORI VIRGIN COCONUT OIL (VCO) YANG DIEKSTRAKSI MENGGUNAKAN EKSTRAK KULIT BUAH NANAS DENGAN KOMBINASI RAGI ROTI DAN RAGI TEMPE Rizki Rentisia Mukti; Usman Pato; Rahmayuni Rahmayuni
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 7 (2020): Edisi 2 Juli s/d Desember 2020
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This study aims toget the best treatment of the use crude bromelain from peel pineapple extract with combination baker yeast and tempeh mold. The research method used a completely randomized design with four treatments and four replications.  The treatments used crude bromelain extract and 0.5 gram yeast and mold with variation treatment: RK1 (crude bromelain extract), RK2 (crude bromelain extract + baker yeast 0.375% and tempeh mold 0.125%), RK3 (crude bromelain extract + baker yeast 0.25% and tempeh mold 0.25%), RK4 (crude bromelain extract + baker yeast 0.125% and tempeh mold 0.375%).  The data obtained were statistically analyzed using analysis of variance and continued with Duncan's New Multiple Range Test (DNMRT) at the 5% level.  The results showed that the combination of baker yeast and tempeh mold not significantly affected descriptive sensory test of color and flavour.  Based on the result of this research, the combination of crude bromelain extract + baker yeast 0.375% and tempeh mold 0.125% was chosen as the best treatments. Virgin Coconut  Oil (VCO) from this treatment had a clear color and had distinctive aroma of coconut oil. Keywords: bromelain, baker yeast,tempeh mold, virgin coconut oil (VCO)
PENGARUH KONSENTRASI GARAM TERHADAP KADAR HCN DAN PENILAIAN SENSORI PIKEL REBUNG Rika Saskia; Usman Pato; Rahmayuni Rahmayuni
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 4, No 1 (2017): Wisuda Februari Tahun 2017
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Pikel is the result of processing vegetable material with the addition of salt and preserved in acid with or without the addition of sugars and spices to flavor.The purpose of this study was to determine the effect of the concentration of salts in the fermentation of pickled bamboo shoots, and to get a proper salt concentration on the quality of the resulting pickle. This study was carried out experimentally using a completely randomized design (CRD) with 5 treatments and 3 replications. The treatment in this study is the concentration of salt solution consisting of G1 (salt solution 2%), G2 (salt solution 4%), G3 (salt solution 6%), G4 (salt solution 8%) and G5 (salt solution 10% ). Parameters measured were HCN content and sensory assessment test descriptive and hedonic test on color, texture and aroma. The results showed that variations in salt concentrations affect all parameters observed. The best treatment is the treatment of G4 with a concentration of 8% saline solution with HCN levels of 49.99 mg / 100 g, the sensory descriptive test ratings on pickel shoots against a whitey color, the texture rather hard, rather flavorful acid  and hedonic test  on colors was like, teskstur was like, somewhat like aroma and overall ratings assess was like. Keywords :Fermented, pickle, bamboo shoots 
PEMANFAATAN TALAS, UBI KAYU DAN KEDELAI SEBAGAI BAHAN BAKU PEMBUATAN BERAS ANALOG Ernilawati Ernilawati; Shanti Fitriani; Rahmayuni Rahmayuni
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 5 (2018): Edisi 2 Juli s/d Desember 2018
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This research was to obtain the best formulation of composite flours of taro and cassava in artificial rice making. This research was accomplished in complete randomized design with 5 treatments and 3 repetitions, which was analyzed by ANOVA and followed by Duncan’s at 5%. The treatments of this research were percentages of three material raws (taro flour: cassava flour: soybean flour). They were TU1 (90%:0:10%), TU2 (80%:10%:10%), TU3 (70%:20%:10%), TU4 (60%:30%:10%) and TU5 (50%:40%:10%). The results of analysis showed that the lower taro flour and the higher cassava flour in making of artificial rice would significantly affect water content, water absorbtion, colour, taste, flavour, level of stickiness and overall assessment of hedonic test. The chosen treatment was TU5 which had water content 6,58%, ash content 2,48, protein 8,27%, fat 1,29%, carbohydrate 81,38%, water absorbtion 74,07% and was described as brown-coloured, tasted rather as taro, flavoured as taro and rather sticky and valued by overall assessment as neutral. Keywords: Artificial rice, composite flours, taro and stickiness.
Pemanfaatan Buah Nipah dan Buah Naga Merah dalam Pembuatan Fruit leather Danang Apriyan Idi Nuegroho; Shanti Fitriani; Rahmayuni Rahmayuni
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 8 (2021): Edisi 2 Juli s/d Desember 2021
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This study aims to get the best combination of nipa fruit and red dragon fruit. The research used a Complete Randomized Design (CRD) with four treatments and four replications.  The treatment was the ratio of  nipa fruit puree and red dragon fruit puree, namely: NM1 (100% and 0), NM2 (75% and 25%), NM3 (50% and 50%), and NM4 (25% and 75%). The data obtained were statistically analyzed using Anova and DNMRT at 5%. The research showed that ratio of nipa fruit puree and red dragon fruit puree showed significant effect on moisture, ash content, degree of acidity (pH), total crude fiber content, total sugar content and organoleptic tests. The best treatment of fruit leather from this research was NM4 which had moisture 12,67%, ash content 0,63%, degree of acidity (pH) 3,40, crude fiber content 2,15% and total sugar content 44,88%. The NM4 treatment had red color, a red dragon fruit flavour, sweet taste, springy texture and overall assesment of fruit leather was preferred by the panelists. Keywords:Fruit leather, nipa fruit, red dragon fruit 
PENILAIAN SENSORI FLAKES TEPUNG BONGGOL PISANG DENGAN PENAMBAHAN TEPUNG TEMPE Kepri Dianto; Vonny Setiaries Johan; Rahmayuni Rahmayuni
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 5, No 1 (2018): Wisuda April Tahun 2018
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The purpose of this research was obtained the best and ratio of tuber banana flour and tempeh flour in flakes making. These research used to Completely Randomized Design (CRD) with five treatments and three replications, followed by DNMRT test at 5% level. The treatment for this research were BT1 (tuber banana flour 80 g), BT2 (tuber banana flour 75 g + tempeh flour 5 g), BT3 (tuber banana flour 70 g + tempeh flour 10 g),BT4 (tuber banana flour 65 g + tempeh flour 15 g), BT5 (tuber banana flour 60 g + tempeh flour 20 g). Analysis of flakes light brown in color, texture were  a bit hard without milk adding and soft with the addition of milk, slightly scented tuber banana flour and tempeh flour, and slightly taste tuber banana flour and tempeh flour.  Keywords: Flakes, tuber banana flour, tempeh flour. 
Penambahan Asam Sitrat terhadap Kualitas Tepung Pisang Batu Rizkika Rizkika; Noviar Harun; Rahmayuni Rahmayuni
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 8 (2021): Edisi 2 Juli s/d Desember 2021
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The use of citric acid in banana stone flour can play an important role in preventing various digestive tract problems. The purpose of this study was to obtain the best concentration of citric acid as a soaking material for the quality of the banana flour produced. This research was conducted experimentally using a completely randomized design with five treatments and three replications in order to obtain 15 experimental units. The treatments in this study were AS1 (citric acid concentration 0.5%), AS2 (citric acid concentration 1.5%), AS3 (citric acid concentration 2.5%), AS4 (citric acid concentration 3.5%) and AS5 (citric acid concentration 4.5%). Data were analyzed statistically using analysis of variance and continued with Duncan's Multiple Distance Test (DMRT) at the 5% level. The results showed that the concentration of citric acid had no significant effect on the moisture content and ash content of the stone banana flour, but had a significant effect on the total plate count, crude fiber as well as the color descriptive test results and overall assessment of the stone banana. The best treatment in this study was AS5 treatment (citric acid concentration 4.5%) produced a water content of 6.430%, ash content 1.496%, starch content 36.366%, total plate number 1.333 log CFU/g, crude fiber content 0.910%, with descriptions stone banana flour was yellowish-white in color, had a banana flavor, and overall panelists like it. Keywords : banana stone flour, citric acid and water
PEMANFAATAN KACANG MERAH (Phaseolus vulgaris L.) DANJAMUR TIRAM PUTIH (Pleutorus ostreatus) DALAM PEMBUATAN BAKSO NABATI Khusnul Khuluqiah; Vonny Setiaries Johan; Rahmayuni Rahmayuni
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 6 (2019): Edisi 1 Januari s/d Juni 2019
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The purpose of this research was to obtain the best formulation of red bean and oyster mushroom in making vegetable meatballs. This research used experimental method by using a complete randomized design (RAL) with five treatments and three replication. The treatments were KJ1 = red beans 100% and oyster mushrooms 0%, KJ2 = red beans 90% and oyster mushrooms 10%, KJ3  = red beans 80% and oyster mushrooms 20%, KJ4 = red beans 70% and oyster mushrooms 30%, KJ5 = red beans 60% and oyster mushrooms 40%.  Data were statistically analyzed using ANOVA and DNMRT at 5% level. Based on this research the best treatment was meatball KJ4 = red bean 70% and oyster mushroom 30% which had 67.722% moisture content, 2.350% ash content, 0.136% fat content 0.136%, 2.333% crude fiber content.   Result of the the sensory test were descriptively colored rather gray, red bean and oyster mushroom taste, red bean and oyster mushroom flavor, and rather chewy in texture.  Result of the hedonic test on color, taste, aroma, texture and overall assessment were liked by panelists.
Co-Authors Ardi Kurniawan Ariyanto. R Danang Apriyan Idi Nuegroho Dewi Fortuna Ayu Ernilawati Ernilawati Evy Rossi 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 Rifqi Gusti Handarbeni 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