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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 Budimas : Jurnal Pengabdian Masyarakat 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
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Religion 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 Social Sciences Other

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Pengaruh penambahan serai wangi (Cymbopogon nardus L.) terhadap mutu teh herbal rambut jagung: Effect of lemongrass (Cymbopogon nardus L.) addition on the quality of corn silk herbal tea Hasnah AR, Nur; Anaya, Nurul Fatya; Pato, Usman; Nopiani, Yanti; Yelmira; Juarsa, Rahmadini Payla; Kurniawan, Mhd. Andry; Parsitogi, Bintang; Rahmayani, Irma; Baihaqi
TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Vol 16 No 2 (2025)
Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v16i2.6631

Abstract

Herbal tea is a functional drink made from a mixture of dried plants that are beneficial to the body. Corn silk has the potential to be used as herbal tea because it contains cholesterol-lowering β-sitosterol and phenol compounds as antioxidants. However, the taste is astringent and the aroma is weak, so it is necessary to add lemongrass which has a distinctive aroma and refreshing taste from essential oils. The aimed of this research was to obtain the selected ratio of corn hair and citronella to the quality characteristics of herbal tea according to SNI 3836: 2013 dry tea in packaging. This research was conducted experimentally using a completely randomized design with four treatments, namely the ratio of corn hair and citronella RS0 (100:0), RS1 (85:15), RS2 (70:30), and RS3 (55:45). The parameters observed in this research were moisture, ash, crude-fiber, polyphenol, and antioxidant activity. The antioxidant activity was measured using the DPPH method. The results showed that the RS2 treatment herbal tea with the ratio of corn hair and citronella (70:30) was the selected treatment which had a moisture of 6.25%, ash of 4.36%, crude fiber of 9.34%, polyphenol of 58.28 mg GAE/g or 5.82%, and antioxidant activity of 131.38 ppm.
KARAKTERISTIK ASINAN KUBIS YANG DIBUAT DENGAN PENAMBAHAN ISOLAT Lactobacillus plantarum 1 .,, Yusmarini; Pato, Usman; Johan, Vonny Setiaries; Fitriani, Shanti; .,, Rahmayuni; Zelviani, Puja Febri
Jurnal Teknologi Pangan Vol 13, No 1: JUNI 2019
Publisher : UPN VETERAN JAWA TIMUR

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33005/jtp.v13i1.1542

Abstract

Asinan kubis atau yang lebih dikenal dengan sebutan sauerkraut merupakan salah satu produk fermentasi yang dibuat dari kubis. Penelitian bertujuan untuk memanfaatkan Lactobacillus plantarum 1 indegenus yang diisolasi dari industri pengolahan pati sagu dalam pembuatan asinan kubis serta mempelajari karakteristik kimiawi, mikrobiologis dan sensori asinan kubis yang dihasilkan. Tiga strain Lactobacillus plantarum 1 dengan sifat amilolitik dan karakteristik probiotik yang berbeda, dikombinasikan dengan Leuconostoc mesenteroides. Hasil penelitian menujukkan bahwa asinan kubis yang dibuat dengan menambahkan starter Leuconostoc mesenteroides dan Lactobacillus plantarum 1 mempunyai nilai pH, kadar asam asetat dan gula total yang lebih rendah, namun mempunyai total asam tertitrasi dan total BAL yang lebih tinggi dibandingkan asinan kubis yang dibuat hanya dengan menambahkan Leuconostoc mesenteroides. Sifat sensori asinan kubis yang disuplementasi dengan Lactobacillus plantarum 1 secara keseluruhan agak disukai  hingga disukai oleh panelis dan jumlah bakteri asam laktat yang terdapat pada asinan kubis yang ditambah L.plantarum 1 mencapai 109 - 1010 CFU/ml. Kata kunci : Lactobacillus plantarum 1, amilolitik, probiotik, asinan kubis
PELATIHAN PENERAPAN LABEL PANGAN SESUAI KETENTUAN DAN LEGALITAS USAHA HALAL BAGI UMKM PANGAN DI DESA PAGARUYUNG, KABUPATEN KAMPAR PROVINSI RIAU Riftyan, Emma; Yusmarini, Yusmarini; Siregar, Erpiani; Dewi, Yossie Kharisma; Shanti Fitriani; Ayu, Dewi; Maulida, Yusni; Pato, Usman
BUDIMAS : JURNAL PENGABDIAN MASYARAKAT Vol. 7 No. 3 (2025): BUDIMAS : Jurnal Pengabdian Masyarakat
Publisher : LPPM ITB AAS Indonesia Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29040/budimas.v7i3.18576

Abstract

Pagaruyung Village in Kampar Regency is one of the largest pineapple-producing centers in Riau Province and is being developed as a pineapple-based food processing center. However, the increase in the number of foodMSMEs in this village has not been accompanied by adequate understanding regarding the application of food labels according to BPOM regulations and the fulfillment of halal business legality required by BPJPH. This community service activity aimed to increase the knowledge of MSME actors regarding proper and correct food labeling, as well as the application of MSME halal business legality. This training was held on October 11, 2025, and was attended by 17 participants. The implementation methods used for this service activity include a pretest, material presentation, mentoring, discussion, and a final evaluation in the form of a posttest. The evaluation results showed a significant improvement in participants' understanding, with a 98% presentation rate regarding the proper and correct application of food labels and halal certification for MSMEs. This activity makes an important contribution to increasing the readiness of Pagaruyung Village MSMEs to produce pineapple products that are safe, of high quality, and meet food legality standards.
KARAKTERISTIK MINUMAN ISOTONIK AIR KELAPA MUDA DENGAN PENAMBAHAN SARI BUAH KELUBI Nurmitha, Rossy; Pato, Usman; Riftyan, Emma
SAGU Vol. 24 No. 1 (2025): SAGU Journal – Agri. Sci. Tech., Maret, 2025, Vol. 24 : No. 1
Publisher : Fakultas Pertanian Universitas Riau

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Abstract

Isotonic drinks are carbonated or non-carbonated soft drinks that contain sugar, nitric acid, and minerals to improve fitness. Isotonic drinks can be made from young coconut water by adding fruit juice to complement the nutritional content of isotonic drinks. One of the fruits that can be added is kelubi fruit. Kelubi is a fruit of the Araceae family that has complete nutritional content and is rich in organic acids. The purpose of this study was to determine the selected treatment of isotonic drink from coconut water added with kelubi fruit juice with different concentrations. The research was conducted experimentally using a complete randomized design with four treatments and four replications. The treatments in this study were K1 (3%), K2 (8%), K3 (13%), and K4 (18%). Data were analyzed statistically using analysis of variance, and differences between treatments were analyzed using Duncan’s New Multiple Range Test (DNMRT) at the 5% level. The result showed that the concentration of kelubi fruit juice significantly affected sodium content, potassium content, acidity, total acid, total sugar, and sensory assessment of isotonic drinks. The best treatment in this study was K2 (8%) with a sodium content of 412.40 mg/kg, potassium content of 315.40 mg/kg, pH 3.90, total acid 0.58%, total sugar 12.29%, and descriptive sensory assessment of orange color, kelubi scent, and sweet taste and hedonic assessment including color, aroma, and taste, and overall was preferred by the panelists.  
PEMANFAATAN BUAH NIPAH DAN BUAH PEPAYA DALAM PEMBUATAN FRUIT LEATHER Hirdan, Hirdan; Pato, Usman; Rossi, Evy
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

Fruit leather is a type of food made from fruit meat that has been crushed and dried, so it forms a thin sheet that can be rolled. The purpose of this research was to get the best combination of palm puree and papaya puree in making fruit leather. This research was experimental conducted by using complete randomized design (CRD) which consists of five treatments and three replications. The treatments in this research were NP1 (palm puree and papaya puree 65:35), NP2 (palm puree and papaya puree 55:45), NP3 (palm puree and papaya puree 50:50), NP4 (palm puree and papaya puree 45:55), and NP5 (palm puree and papaya puree 35:65). The data obtained were statically analyzed using Analysis of Variance (ANOVA) and continued with Duncan New Multiple Range Test at the 5% level. The data of fruit leather showed that ratio of palm puree and papaya puree significantly affected pH value moisture, ash and crude fiber content, total dissolved solids, sensory test of color, flavour, taste, and texture. The best treatment from this research was NP5 (palm puree and papaya puree 35:65) with pH level 4.26, moisture content 10.01%, ash 0.73%, crude fiber contents 1.71%, total dissolved solids 26.08%, and, orange color (4.50), papaya flavour (4.13), taste sweet (3.83), the texture rather springy (3.00), and overall assessment of fruit leather was liked by the panelist (3.91).
KARAKTERISTIK BRIKET DENGAN PENCAMPURAN KULIT BATANG SAGU DAN TEMPURUNG KELAPA Afna; Pato, Usman; Hamzah, Farida Hanum
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

Sago stem bark and coconut shell contain lignin and cellulose compounds which are quite high and have not been utilized optimally. Therefore this study aimed to obtain the best formulation of the sago stem bark and coconut shell as the main ingredients in making good quality briquette. The research was carried out experimentally using the Completely Randomized Design (CDR) method with 5 treatments and 3 replications. The treatments in this study were P1 (ratio of sago bark charcoal and coconut shell charcoal 90:10), P2 (ratio of sago bark charcoal and coconut shell charcoal 80:20), P3 (ratio of sago bark charcoal and coconut shell charcoal 70:30), P4 (ratio of sago bark charcoal and coconut shell charcoal 60:40), P5 (ratio of sago bark charcoal and coconut shell charcoal 50:50). Data obtained were statically analyzed by analysis of variance (ANOVA) and continued with Duncan’s New Multiple Range Test (DMRT) at level 5%. The results show that the ratio of sago stem bark and coconut shells did not significantly affect moisture, ash and bound carbon contents as well as density, heating value, volatile matter levels and fuel power. The best treatment was P5 (rasio of sago bark charcoal and coconut shell charcoal 50:50) with moisture content 3.67%, ash power 4.54%, volatile matter 1.13%, density power 0.67 g/cm3, bound carbon 90,68%, calorific value 7748.62 cal/g and fuel power 0,0029 g/second.
POTENSI PROBIOTIK UNTUK MENCEGAH PENULARAN COVID-19 MELALUI PENINGKATAN KEKEBALAN TUBUH MANUSIA Riftyan, Emma; Pato, Usman; Ayu, Dewi Fortuna; Rossi, Evy
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

The COVID-19 pandemic, which initially began in Wuhan, China, quickly spread to more than 206 countries, including Indonesia. The use of vaccines is a preventive measure that is quite effective in preventing transmission of COVID-19. COVID-19 is caused by SARS CoV-2 which is the result of mutations from SARS-CoV which have higher virulence properties and spread faster. As of April 7, 2020, the number of infected people has reached more than 1,350,045 people including 76,328 people have died. Although there is no specific drug to treat COVID-19, administration of drugs such as remdesivir, fapilavir and chloroquin phosphate could cure 293,665 patients. In addition to therapeutic measures, preventive measures such as increased immunity are important steps to prevent transmission of various types of diseases. The results showed that probiotics could increase immunity through crosstalk between probiotics and intestinal mucosa. Interaction between probiotics and intestinal mucosa could increase the formation of lymphocytes (B and T cells), interleukin mainly IL-10 and IL-1β, immunoglobulins especially IgA, NK and Th-17 cells. The formation of this component will directly increase the body’s immune system against transmission of various diseases including COVID-19
PEMBUATAN NUGET JAMUR TIRAM PUTIH DENGAN PENAMBAHAN IKAN GABUS Ashari, Mercia Yolanda; Pato, Usman; Rossi, Evy
SAGU Vol. 22 No. 1 (2022): SAGU Journal – Agri. Sci. Tech., Maret, 2022, Vol. 21 : No. 1
Publisher : Fakultas Pertanian Universitas Riau

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Abstract

The purpose of this research was to obtain the best combination for making white oyster mushroom nuggets with the addition of cork fish. This study was conducted by using a completely randomized design with four treatments and four replications. The treatments consisted of TG1=white oyster mushroom : cork fish (100:0), TG2=white oyster mushroom : cork fish (90:10), TG3 = white oyster mushroom : cork fish (80:20), TG4 = white oyster mushroom : cork fish (70:30). 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 cork 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 = white oyster mushroom : cork fish (70:30) 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 colour, a taste typical of cork fish, a little bit of typical smell of cork fish and white oyster mushroomand chewy texture.
PEMANFAATAN Leuconostoc mesenteroides DAN Lactobacillus plantarum 1 DALAM PEMBUATAN PIKEL PROBIOTIK UMBI BENGKUANG Puteri, Dini Elfiani; Yusmarini; Pato, Usman
SAGU Vol. 22 No. 1 (2022): SAGU Journal – Agri. Sci. Tech., Maret, 2022, Vol. 21 : No. 1
Publisher : Fakultas Pertanian Universitas Riau

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Abstract

The purpose of this research was to determine the appropriate Leuconostoc mesenteroides and Lactobacillus plantarum 1 strains on the microbiological and sensory quality of the probiotic pickles. The research was conducted experimentally by using a completely randomized design with four treatments and four replications. The treatments used in this study were P0 (addition of Leuconostoc mesenteroides), P1 (addition of Leuconostoc mesenteroides + Lactobacillus plantarum 1 RN1-23121), P2 (addition of Leuconostoc mesenteroides + Lactobacillus plantarum 1 RN2-53), P3 (addition of Leuconostoc mesenteroides + Lactobacillus plantarum 1 RN2-12112). The data were analyzed by ANOVA, it was then analyzed by Duncan’s New Multiple Range Test (DNMRT) at α=5% level. The results showed that the addition of Lactobacillus plantarum 1 strains with different amylolytic properties significantly affected acidity (pH), lactid acid, total lactic acid bacteria, as well as descriptive and hedonic sensory assessments of color, aroma, crispness, taste, and overall. The selected treatment was P3 (addition of Leuconostoc mesenteroides + Lactobacillus plantarum 1 RN2-12112) with pH 2.80, lactid acid 0.98%, total lactic acid bacteria 9.57 log CFU/ml with sensory characteristics of yellowish white color, distinctive fermented aroma, crunchy, sour taste, and overall assessment of hedonic was favored by the panelist.
PEMANFAATAN BUAH NIPAH DAN UMBI BIT PADA PEMBUATAN FRUIT LEATHER Sari, Kamelia; Pato, Usman
SAGU Vol. 21 No. 2 (2022): SAGU Journal – Agri. Sci. Tech., September, 2022, Vol. 21 : No. 2
Publisher : Fakultas Pertanian Universitas Riau

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Abstract

Fruit leather is a snack food made from thin sheets of fruit. Depending on the fruit used, it has a consistent and distinct flavor. The goal of this study was to find the best ratio of Nipah pulp and beetroot pulp for making Fruit leather. A completely randomized design (CRD) was used in this study, with four treatments and four replications. This study compared Nipah fruit pulp and beetroot pulp, specifically NB1 (85:15), NB2 (75:25), NB3 (65:35), and NB4 (55:45). Water, ash, pH, fiber, antioxidant activity, and sensory tests for color, taste, texture, and overall assessment were the parameters observed in this study. Data were statistically analyzed at a 5% level using Analysis of Variance (ANOVA) and Duncan’s Multiple Range Test (DMRT). The ratio of Nipah fruit pulp to beetroot pulp significantly influenced water content, ash content, pH content, crude fiber content, antioxidant activity, sensory tests on color, taste, aroma, and texture, and overall assessment. In this study, the best treatment for fruit leather 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), and sweet taste (score 2.00). Its aroma was slightly fragrant with Nipah fruit and beetroot (score 3.00), its texture was chewy (score 4.43), and the panelists favored the overall rating (score 4.43).
Co-Authors ', Jumar ', Mukmin ', Rahmayuni .,, Rahmayuni .,, Yusmarini AA Sudharmawan, AA ABDUL K. PARLINDUNGAN ABDUL RAUF Aceng Sehat Ade Syaputra Adi Krismawan Afna Afna Afna Agus Anjar Sumantri Samosir Ahmad Ibrahim Ahmad Ibrahim Roni Surya Hasibuan, Ahmad Ibrahim Roni Surya Ahmad Rifai Ahmad Rifai Ajrin, Syafri 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 Ashari, Mercia Yolanda Asri Tarida Simanjuntak Astaria Pehulisa, Astaria Ayu, Dewi Azli Ananta Ginting Bangun, Haganta Beltaser Tuahta Berlio ' Mandriali Budi Dan Mukmin Daniel Chandra Manurung Debby Martha Dira Defri, Ifwarisan 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 Erpiani Siregar 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 Hirdan, Hirdan Ilvan ' ' Imelda Yunita Irwandi Jaswir Ismi Ilaika Sitompul Jenius Raden Angkasa Jumar ' Kamelia Sari Kandhi Darmatika Karnila, Rahman Karnila Krismawan, Adi Kusumaningrum Kusumaningrum Lesmana, Resti Lestari, Suji 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 Nurmitha, Rossy Oktopria Morda Panjaitan, Bintang Sipartogi Parsitogi, Bintang Prawira, Hardy Prihartini, Asti Dian Ramadhani Pusaka, Semerdanta Puteri, Dini Elfiani Putri, Yolanda Triana Rachmiwati Yusuf Rahmadini Payla Juarsa Rahmatun Rahmatun, Rahmatun Rahmawati Ulfah Rahmayani, Irma Rahmayuni 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, Saitun Samuel ' Sari, Kamelia 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 Yusni Maulida Zakya, Ismon Zelviani, Puja Febri Zulfa Reni Zulfadli, Muhammad