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All Journal HAYATI Journal of Biosciences Jurnal Natur Indonesia Jurnal Online Mahasiswa (JOM) Bidang Pertanian agriTECH Jurnal Sains dan Teknologi Pangan Emerging Science Journal Jurnal Kesehatan Komunitas PROSIDING SEMINAR NASIONAL AGRIBISNIS TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Canrea Journal: Food Technology, Nutritions, and Culinary Journal Unri Conference Series: Community Engagement Dinamika Lingkungan Indonesia Sagu Jurnal Teknologi Pangan Teknologi dan Industri Pertanian Indonesia IPTEKIN : Jurnal Kebijakan Pembangunan dan Inovasi

USMAN PATO

Univeristas Riau

Author-ID : 341049

Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Public Health

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Analisis Keberlanjutan Dimensi Sosial Budaya Usahatani Padi Sawah di Kabupaten Siak Provinsi Riau Rachmiwati Yusuf; Usman Pato; Usman M Tang; Rahman Karnila Karnila
Dinamika Lingkungan Indonesia Vol 6, No 2 (2019)
Publisher : Universitas Riau

The study was conducted from January to July 2018 in four sub-districts (Bunga Raya, Sabak Auh, Sungai Apit and Sungai Mandau) in Siak Regency. The sample of farmers in this study were 203 people who were selected by purposive sampling. Data collection was done by interviewing techniques using questionnaires and field observations. The analysis of the sustainability of lowland rice farming was carried out based on the assessment of index and sustainability status using the Rap-Rice method in Multi-Dimensional Scaling (MDS). The purpose of this study was to analyze the index and the status of sustainability of the socio-cultural dimensions of wetland farming and analyze the role of each of the socio-cultural attributes that have sensitivity to the management of rice farming in the future. The results of Rap-Rice analysis of the seven socio-cultural attributes analyzed, two attributes provide sensitivity to the District (Bunga Raya, Sabak Auh and Sungai Mandau). Four attributes give sensitivity to Sungai Apit District. The attribute that gives sensitivity to all sub-districts is the attribute of attending training / counseling. Based on socio-cultural conditions, the analysis of wetland rice farming in Siak District showed a fairly sustainable category for Bunga Raya District (56.7%), Sabak Auh (50.80%) and Sungai Mandau (51.10%) while for Sungai Apit Subdistrict the value was obtained (47.70%) or less sustainable .

PRODUCTION NUGGET Of WHITE OYSTER MUSHROOM WITH ADDITION OF SNAKEHEAD FISH Mercia Yolanda Ashari; Usman Pato; Evy Rossi
Jurnal Sagu Vol 21, No 1 (2022)
Publisher : Universitas Riau

The purpose of this research was to obtain the best combination for making white oyster mushroom nuggets with the addition of snakehead fish. This study was conducted by using a completely randomized design with four treatments and four replications. The treatments consisted of TG1 (100% white oyster mushroom : 0% snakehead fish), TG2 (90% white oyster mushroom: 10% snakehead fish), TG3 (80% white oyster mushroom: 20% snakehead fish), TG4 (70% white oyster mushroom : 30% snakehead fish). Data obtained were analyzed by using analysis of variance and followed by Duncan’s New Multiple Range Test (DNMRT) at 5%. Result showed that the combination of white oyster mushroom and snakehead fish significantly affected moisture, ash, fat, protein, and fiber, and descriptive sensory assessment such as colour, flavour, aroma and elasticity of nuggets. The best treatment was TG4 (70% white oyster mushroom : 30% snakehead fish) with 54.91% moisture content, 1.71% ash, 12.62% fat, 35.24% protein, and 0.28% fiber. The overall sensory assessment of TG4 treatment was favored by panelists with a description of yellowish white color, a taste typical of snakehead fish, a little bit of typical smell of snakehead fish and white oyster mushroom and chewy texture.

PEMANFAATAN Leuconostoc mesenteroides DAN Lactobacillus plantarum 1 DALAM PEMBUATAN PIKEL PROBIOTIK UMBI BENGKUANG Dini Elfiani Puteri; Yusmarini Yusmarini Yusmarini; Usman Usman Pato
Jurnal Sagu Vol 21, No 1 (2022)
Publisher : Universitas Riau

Penelitian ini bertujuan untuk mengetahui Leuconostoc mesenteroides dan Lactobacillus plantarum 1 yang sesuai terhadap kualitas mikrobiologi dan sensori pikel probiotik umbi bengkuang. Penelitian ini dilakukan secara eksperimen dengan menggunakan rancangan acak lengkap dengan empat perlakuan dan empat ulangan. Perlakuan yang digunakan dalam penelitian ini adalah P0 (penambahan Leuconostoc mesenteroides), P1 (penambahan Leuconostoc mesenteroides + Lactobacillus plantarum 1 RN1-23121), P2 (penambahan Leuconostoc mesenteroides + Lactobacillus plantarum 1 RN2-53), P3 (penambahan Leuconostoc mesenteroides + Lactobacillus plantarum 1 RN2-12112). Data dianalisis dengan ANOVA, selanjutnya dianalisis dengan Duncan's New Multiple Range Test (DNMRT) pada taraf =5%. Hasil penelitian menunjukkan bahwa penambahan Lactobacillus plantarum 1 dengan sifat amilolitik yang berbeda berpengaruh nyata terhadap keasaman (pH), asam laktat, total bakteri asam laktat, serta penilaian deskriptif dan sensorik hedonik warna, aroma, kerenyahan, rasa, dan keseluruhan. Perlakuan terpilih adalah P3 (penambahan Leuconostoc mesenteroides + Lactobacillus plantarum 1 RN2-12112) dengan pH 2,80, asam laktat 0,98%, total bakteri asam laktat 9,57 log CFU/ml dengan ciri sensori warna putih kekuningan, aroma khas fermentasi, renyah, rasa asam, dan penilaian hedonik secara keseluruhan disukai oleh panelis.Kata Kunci: pikel, probiotik, Leuconostoc mesenteroides, Lactobacillus plantarum, umbi bengkuang

Characteristics of forest honey from several areas in Riau Province, Indonesia Sri Desfita; Wulan Sari; Yusmarini Yusmarini; Usman Pato; Grażyna Budryn
jurnal1 VOLUME 5 ISSUE 2, DECEMBER 2022
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v5i2.912

Honey quality is influenced by several factors, including transportation conditions and length of storage. This study aimed to investigate the composition, characteristics, and quality of honey from several regions in Riau and Riau honey sent to Java Island. Honey samples were obtained from five districts in Riau Province, namely, Inderagiri Hulu, Kuantan Singingi, Pelalawan, Bengkalis, and Kampar Regencies. The honey parameters observed were based on the Indonesia National Standard (SNI) of honey. Data were analyzed descriptively by comparing the characteristics of honey samples from Riau Province. Results showed a significant difference between honey sent and those not sent between islands. Significant differences were mainly observed in hydroxymethylfurfural (HMF) levels. Almost all honey samples sent to Java Island had HMF levels above 50 mg/kg. Meanwhile, all Riau honey samples from the five regions had HMF levels below 50 mg/kg. The diastase enzyme activity was slightly higher in the honey samples from the five regions. Land transportation to the island decreased the quality of honey as indicated by the high levels of HMF and decreased diastase enzyme activity. Therefore, mileage and storage conditions must be considered in the delivery of Riau honey to other regions.

KUALITAS PEKTIN DARI KULIT JERUK KUOK DAN KULIT JERUK BERASTAGI Sri Ayu Theresya; Farida Hanum Hamzah; Usman Pato
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 9 (2022): Edisi 2 Juli s/d Desember 2022
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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

Oranges are a fruit that thrives in the tropics, the high production of citrus fruits causes orange peel to become one of the wastes that can be used as raw material for pectin which is needed in the food, cosmetic and pharmaceutical industries. The purpose of this study was to obtain the best ratio of kuok orange peel and berastagi orange peel to the quality of the pectin produced. This study used a non-factorial Completely Randomized Design (CRD) in which there were five treatments and three replications. The treatments in this study consisted of: P1 (Kuok orange peel: Berastagi orange peel (100:0), P2 (Kuok orange peel: Berastagi orange peel (75:25), P3 (Kuok orange peel: Berastagi orange peel (50:50), P4 (Kuok orange peel: Berastagi orange peel (25:75), P5 (Kuok orange peel: Berastagi orange peel (0:100). The data contained in this study were statistically analyzed using Analysis of Variance (ANOVA) and continued with a further test using Duncan’s Multiple Range Test (DMRT) at a level of 5%. The results of this study showed that the ratio of kuok orange peel and berastagi orange peel had a significant effect on yield, moisture content, ash content, methoxyl content and jelly formation. Selected in this study were P4 (Kuok orange peel: Berastagi orange peel (25:75) with a yield of 10,60%, water content 5,02%, ash content 1,75%, methoxyl content 9,40%, jelly formation 2,37 minutes. Keywords: Pectin, kuok orange peel, berastagi orange peel, jelly formation

PEMANFAATAN BUAH NIPAH DAN UMBI BIT PADA PEMBUATAN FRUIT LEATHER Kamelia Sari; Usman Pato
Jurnal Sagu Vol 21, No 2 (2022)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/sagu.21.2.p.54-63

Fruit leather is a type of snack food made from fruit in the form of a thin sheet. It has a consistent, distinctive taste depending on the fruit used. This study aimed to obtain the best ratio between Nipah pulp and beetroot pulp to make fruit leather. This study used a completely randomized design (CRD) consisting of four treatments and four replications. The treatment in this study was the comparison of Nipah fruit pulp and beetroot pulp, namely NB1 (85:15), NB2 (75:25), NB3 (65:35), and NB4 (55:45). The parameters observed in this study were water, ash, pH, fiber, antioxidant activity, and sensory tests for color, taste, texture, and overall assessment. Data were statistically analyzed using Analysis of Variance (ANOVA) followed by Duncan’s Multiple Range Test (DMRT) at a 5% level. The results showed that the ratio of Nipah fruit pulp and beetroot pulp significantly affected water content, ash content, ph content, crude fiber content, antioxidant activity, sensory tests on color, taste, aroma, and texture, and overall assessment. The best treatment of fruit leather in this study was Nipah fruit pulp and beetroot pulp (85:15), with moisture content 7.63%, ash 0.78%, pH 4.40, crude fiber 2.62%, antioxidant activity 118.31 ppm, red color (score 2.00), sweet taste (score 2.00), the aroma was slightly fragrant with Nipah fruit and beetroot (score 3.00), chewy texture (score 4.43) and the overall rating is favored by the panelists (score 4.43).

indonesia Yusmarini Yusmarini; Yossie Kharisma Dewi; Usman Pato; Shanti Fiftriani; Emma Riftyan; Edo Saputra
Unri Conference Series: Community Engagement Vol 4 (2022): 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.4.126-133

Orange and pineapple juice drinks are one of the products that have been made by UKM Desa Pulau Jambu. The processing of the fruit juice drink is still done manually for the whole process. The purpose of this service activity is to provide innovation in the processing of orange and pineapple juice drinks. The method implemented in this community service activity is to provide guidance and training from the production aspect. The training provided is the processing of orange and pineapple juice using the development of processing technology in the form of a semi-automatic orange and pineapple juice mixer machine. The automatic mixer is proven to be able to facilitate the production process of orange and pineapple juice drinks compared to manual mixing.

Produksi dan pemasaran minuman Nata de Pina program Usaha Produk Intelektual Kampus (UPIK) Fakultas Pertanian Universitas Riau Usman Pato; Yusmarini Yusmarini; Edfan Darlis; Emma Riftyan; Edo Saputra
Unri Conference Series: Community Engagement Vol 4 (2022): 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.4.134-142

Waste is a residual object produced from nature or human activities. One of the solid wastes generated from human activities that can be utilized is waste from processing pineapples. Pineapple is one of the main fruit commodities that grow in Riau Province. Pineapple skin contains water 87.72%, crude fiber 20.87%, carbohydrates 17.53%, protein 4.41%, and reducing sugar 13.65%. Nata de pina can be used as a nata de pina drink which contains a lot of fiber as a result of the activity of Acetobacter xylinum which converts sugar into cellulose. The method used in this activity is to conduct a survey of production and marketing preparation, preparation of production tools and materials, training in making D'PINA drinks. Production of nata drink using raw materials in the form of pineapple skin obtained from industry in Kualu, Kampar Regency or pineapple fruit traders in traditional markets using a blender by adding water (1:1). 4 or 8% sucrose and added 0.5% urea (food grade) from the volume of the medium and then heated at 100ºC for 30 minutes this medium added 20% starter A. xylinum by opening a little one end of the tray cover then the tray was closed and incubated at room temperature for about 7–14 days.

Evaluasi Mutu dan Penerimaan Panelis terhadap Rainbow Cake yang Dibuat dari Tepung Terigu dan Pati Sagu Lokal Usman Pato; Vonny Setiaries Johan; Arnizam Arnizam
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 6, No 3 (2014): Vol.(6) No.3, October 2014
Publisher : Agricultural Faculty

Riau is one of the sago starch-producing province in Indonesia. Nowadays, sago starch has been utilized to produce various types of tradisional foods. The aim of this study was to compare the quality of rainbow cake produced by the addition of 30% sago starch and rainbow cake using 100% wheat flour and to evaluate panelist acceptance of these rainbow cakes. This study used a Completely Randomized Design (CRD) with two treatments and eight replications thus obtained 16 experimental units. The treatments were TS1 (100% wheat and 0%sago starch) and TS2 (70% wheat flour and 30%sago starch). The parameters observed were moisture, ash, sucrose and fat contents as well as panelist acceptance test. The results of this study indicated that rainbow cake of TS1 treatment (100% wheat flour and 0%sago starch) had no significant difference with rainbow cake of TS2 treatment (70% wheat flour and 30% sago starch) in case of ash and sucrose contents, but had significant effect on moisture and fat contents of rainbow cake. Based on the panelist acceptance test, the rainbow cake made from 70% wheat flour and sago starch 30% could be accepted by panelists similar to commercial rainbow cake.

Mi Instan Berbasis Pati Sagu dan Ikan Patin serta Pendugaan Umur Simpan dengan Metode Akselerasi Yusmarini Yusmarini; Usman Pato; S Anirwan; H Siregar
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 5, No 2 (2013): Vol.(5) No.2, June 2013
Publisher : Agricultural Faculty

Instant noodle is favorite food in Indonesia. Instant noodle generally made from wheat flour, which is not Indonesian agricultural product. Diversification was needed to solve this problem, and sago starch is potential resource to develop. The research purposed are to produce instant noodle from sago starch and catfish meat fulfilling Indonesia instant noodle quality standard (SNI 01-3551-2000) and to predict instant noodle shelf time using accelerations method. Treatments in this research were SP0 (instant noodle from 100% sago starch), SP1 (instant noodle from 97.5% sago starch and 2.5% catfish meat), SP2 (instant noodle from 95% sago starch and 5% catfish meat), SP3 (instant noodle from 92.5% sago starch and 7.5% catfish meat), SP4 (instant noodle from 90% sago starch and 10% catfish meat), and SP5 (instant noodle from 87.5% sago starch and 12.5% catfish meat). Parameters measured were moisture content before and after frying, protein content, acid value, compactness, and the best treatment continued with shelf time using accelerations method. The result showed that all treatment significantly affected moisture content before and after frying, protein content, acid value and instant noodle compactness. The best treatment was instant noodle from 90% sago starch and catfish meat 10% (SP4) with moisture content before frying 11.29%, moisture content after frying 9.32%, protein content 10.90%, acid value 1.48 mg/g and instant noodle compactness 93.86%. Shelf time for SP4 was 35.81 days.Keywords: instant noodle, sago starch, catfish, accelerated method

Co-Authors ', Jumar ', Mukmin ', Rahmayuni .,, Rahmayuni .,, Yusmarini AA Sudharmawan, AA ABDUL K. PARLINDUNGAN ABDUL RAUF Aceng Sehat Ade Syaputra Adi Krismawan Afna Afna Agus Anjar Sumantri Samosir Ahmad Ibrahim Ahmad Rifai Ahmad Rifai Akhyar Ali Akhyar Ali Anaya, Nurul Fatya Ancela Rabekka Lingga ANDILA, RIYA Annisa Rahma Anwar, Muhammad Zainul Ardi Kurniawan Ardi, Febrian Arfendi, Arfendi Arnizam ' Arnizam Arnizam Arya Setiawan Asri Tarida Simanjuntak Astaria Pehulisa, Astaria Azli Ananta Ginting Beltaser Tuahta Berlio ' Mandriali Dan Mukmin Daniel Chandra Manurung Debby Martha Dira Desyandri Desyandri Dewi Fortuna Ayu Dewi Librianti Dewi, Yossie Kharisma Dini Elfiani Puteri Dony Maylani Edfan Darlis Edo Saputra Eka Saputri Elsa Silvira Elsaputra ' Empi Zulvarino ESPE SIMANJUNTAK Evi Sribudiani Fadel Al Barra Fahrozi, Taufik Al Faisal Faisal Faizah Hamzah Fajar Restuhadi Farida Hanum Hamzah Fauzi Afrizal Fitri ' Khairunnisa Grażyna Budryn GUSLIKO NURMAN H Siregar Hairul Adhe Agams Hamzah, Farida Hanum Harefa, Wasnidar Hasnah AR, Nur Hirdan Hirdan Ilvan ' ' Irwandi Jaswir Ismi Ilaika Sitompul Jenius Raden Angkasa Jumar ' Kamelia Sari Kandhi Darmatika Karnila, Rahman Karnila Kusumaningrum Kusumaningrum Lesmana, Resti Londut Donny Pranata M. Atep Solihin Manogar, Borsak Matius Teddy Ginting Megawati Saputri Meieri Adelila Saragih Mercia Yolanda Ashari Mhd Andry Kurniawan Mikael Franyose Pinem Monica Valentina Therescova Simbolon, Monica Valentina Therescova Muhammad Ali Muhammad Fajar Sidik Muhammad Nur Imam Mukmin ' Netti Herawati Nofiyanto Pratama, Nofiyanto Noni Afriani Nopiani, Yanti Noviar ' Harun Novri Oksianus Harahap Nur Muslimah NURMAN, GUSLIKO Oktopria Morda Parsitogi, Bintang Prawira, Hardy Prihartini, Asti Dian Ramadhani Pusaka, Semerdanta Putri, Yolanda Triana Rachmiwati Yusuf Rahmadini Payla Juarsa Rahmatun, Rahmatun Rahmawati Ulfah Rahmayani, Irma Rahmayuni ' Rahmayuni ' ' Rahmayuni Rahmayuni Rahmayuni Rahmayuni Rahmayuni Rahmayuni, Rahmayuni Raidinawan, Aulia Reza Rani Fadilah Fajri Raswen Efendi RENNI NURPITA SARI Rianida Yunaira Rifka Fitri Isnaini Riftyan, Emma Rika Saskia RIYA ANDILA Rizki Rentisia Mukti Rizqi Yanra Roby ' Rahman Romi Erdiyus Rossi, Evy Royyan Firdaus S Anirwan S.R. Damanik Saitun, Saitun Samuel ' SARI, RENNI NURPITA Septi Hidayati, Septi Shanti Fiftriani Shanti Fitriani SIMANJUNTAK, ESPE Simarmata, Novalinda Herawati Sri Ayu Theresya Sri Desfita, Sri Syafri Ajrin Tiara Githasari Handayani, Tiara Githasari Tika Fadilah Ucok Wandi Siagian Usman Muhammad Tang Utiya Syah, Shinta Vhierda Windasari Sagala Vonny Setiaries Johan Wasisso Tunggul Pawenang Williyati, GWR. Riche Wulan Sari Yelmira Yelmira Zalfiatri Yosep Agustiar H Yudi ' Sutriono Yusdianti ' Yusmarini Yusmarini Zakya, Ismon Zelviani, Puja Febri Zulfa Reni Zulfadli, Muhammad

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