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All Journal Proceedings of Annual International Conference Syiah Kuala University - Life Sciences & Engineering Chapter Jurnal Teknologi Pertanian Elkawnie Warta IHP (Warta Industri Hasil Pertanian) Jurnal Inovasi Hasil Pengabdian Masyarakat (JIPEMAS) Jurnal Teknologi Pertanian Andalas Indonesian Journal of Halal Research Sagu Teknologi dan Industri Pertanian Indonesia Jurnal Ilmiah Mahasiswa Pertanian Buletin Pengabdian Rona Teknik Pertanian Serambi Engineering Jurnal Pengabdian Mahakarya Masyarakat Indonesia
Yanti Meldasari Lubis
Program Studi Teknologi Hasil Peranian, Fakultas Pertanian, Universitas Syiah Kuala
Religion Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Education Energy Engineering Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Medicine & Pharmacology Public Health Social Sciences Other

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Journal : Sagu

 1 
PEMBUATAN MI KERING DENGAN PENGGUNAAN TEPUNG LABU TANAH (Cucurbita moschata) Dewi Yunita; Yanti Meldasari Lubis; Nurakmal '
Jurnal Sagu Vol 11, No 2 (2012)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (464.228 KB) | DOI: 10.31258/sagu.v11i2.1424

Abstract

This reseach purpose was to produce dried noodles by addition of pumpkin flour. The bestcombination of wheat flour and pumpkin flour with the best percentage of sodium tripoliphospate cannot only used for food diversification but also to replace the use of methanyl yellow as a colouringagent. This research was conducted using Randomized Block Design with two factors. The first factorwas the ratio between wheat and pumpkin flour (T) which consisted of three levels (T1 = 90:10, T2 =80:20, and T3 = 70:30) and the second factor was the percentage of sodium tripoliphosphate (K)which also consisted of three levels (K1 = 0.1%, K2 = 0.2%, and K3 = 0.3%).The best treatment wasshown in dried noodles with 20% of pumpkin flour and 0.2% of sodium tripoliphospate addition. Thisproduct has following physical characteristics: firmness (2585.57 g/cm3), stickiness (98.5 g/cm3),elasticity (0.52 g/cm3), cooking time (4.67 minutes), cooking loss (6.87%), and rehydration weight(219.62%). According the chemical analysis, this product has 9.85% of protein content, 2.44% of fatcontent, 2.20% of ash content, and 0.26 mg/100 ml of β-carotene rate.
KAJIAN PEMBUATAN SIRUP BUAH JAMBLANG DENGAN VARIASI PERBANDINGAN AIR DAN BUAH SERTA KONSENTRASI GULA NOVI SAFRIANI; YANTI MELDASARI LUBIS; DOVIE SUFRIZAL SUFRIN
Jurnal Sagu Vol 15, No 1 (2016)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (390.179 KB) | DOI: 10.31258/sagu.v15i1.5215

Abstract

The aim of this study was to explore the processing of jamblang (Syzygium cumini) fruit into syrup. Moreover,the effect of water and fruit ratio, and sugar concentration on the characteristics of the syrup was investigated.This study was conducted using a completely randomized design factorial consisting of two factors: the ratioof water and fruit (2: 1, 1: 1, 1: 2) and the concentration of sugar (65%, 75%, 85%). The results showed thatthe best quality of the syrup based on organoleptic tests obtained from the treatment combination of waterand fruit ratio = 1: 1 with a sugar concentration of 65%. After pasteurization, the syrup had a pH value of3.89, total sugar of 88.70%, anthocyanin content of 29,73 mg/100 g, antioxidant activity of 58.74%, vitaminC content of 7,04 mg/100 ml and panelists liked its color, aroma and taste.
Co-Authors ', Nurakmal Amrina Maulida Anis Dliyaul Haq Anshar Patria Asmaul Husna Cut Erika Cut Evi Nurjanah Cut Nurul Fitra Amalia Dewi Yunita Dewi Yunita Dian Hasni, Dian Dina Annisa DOVIE SUFRIZAL SUFRIN El Husna, Nida Eni Darlia Fahrizal Fahrizal Fahrizal Fahrizal Farah, Nadya Hayati, Masrura Huri Afrina Dewi Indera Sakti Nasution Irfan Irfan Irfan Irfan Irfan Irfan Ismail Sulaiman Ismaturrahmi Ismaturrahmi Lahmer, Rabya A Lisa Paradila M. Arifullah M. Ikhsan Sulaiman Meliza Meliza Melly Novita Melly Novita MMSI Irfan ,S. Kom Muhammad Chalid Isra Muhammad Ikhsan Sulaiman Muhammad Luthfi Muhammad Ryan Muhammad Ryan Mulizani Mulizani Munawir Juanda Murna Muzaifa Nazliza Ulfira Nida El Husna Normalina Arpi Novi Safriani Novi Safriani Novi Safriani Novia Mehra Erfiza Noviasari, Santi Nur Miyana Nurakmal ' Nurlaila Nurlaila Nurlaila Nurlaila Rabya A Lahmer Rahmah Humairah Ryan Moulana Ryan, Muhammad Santi Noviasari Sarah Fitria Satriana Satriana Satriana Satriana Satriana Sri Kumalaningsih SUFRIN, DOVIE SUFRIZAL Suryati Sufiat Suryati Sufiat, Suryati Syarifah Rohaya Tri Susanto Weza Hafidhitama Yuliani Aisyah Yusmanizar Yusmanizar Yusriana Yusriana Zaidiyah Zaidiyah Zalniati Fonna Rozali