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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
Univeristas Riau
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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PEMANFAATAN KELOPAK BUNGA ROSELA SEBAGAI PEWARNA DALAM PEMBUATAN VELVA BUAH NIPAH Budi; Rossi, Evy; Pato, Usman
SAGU Vol. 22 No. 1 (2023): SAGU Journal – Agri. Sci. Tech., Maret, 2023, Vol. 22 : No. 1
Publisher : Fakultas Pertanian Universitas Riau

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Abstract

This study aimed to obtain the best formulation in the manufacture of velva made from nipah fruit combined with rosella flower petals. This research was conducted experimentally using a completely randomized design (CRD) of four treatments and four replications. The treatments in this study were the ratio of nipa palm pulp (N) to rosella flower petal pulp (R), namely NR1 = 90:10 (w/w), NR2 = 80:20 (w/w), NR3 = 70:30 (w/w), and NR4 = 60:40 (w/w). The results were statistically analyzed using Analysis of Variance (ANOVA). The results showed that the ratio of nipa palm pulp: to rosella petal pulp significantly affected crude fiber content, acidity, and velva melting time. The results also showed that the treatment affected the velva sensory test parameters, including color, aroma, and taste. Meanwhile, the difference in the ratio of nipa palm pulp: to rosella petal pulp had no significant effect (P>0.05) on the softness of the velva. The hedonic sensory test showed that the ratio of nipah fruit and rosella had a significant effect (P<0.05) on overall velva acceptance. Based on chemical analysis and velva sensory test, the treatment selected in this study was the ratio of nipah fruit pulp to rosella flower pulp 70:30 (NR3) with a fiber content of 1.90%, overrun 30.32%, and acidity 4.70. The velva melting time was 9.10 m, and the sensory assessment had a red color (2.50), soft texture (3.80), slightly fragrant with nipah fruit (2.70), and slightly tasted like nipah fruit (2.60), and overall acceptance liked by panelists (4.40).
EVALUASI MUTU MINUMAN PROBIOTIK AIR KELAPA MUDA DAN SARI BUAH NAGA MERAH MENGGUNAKAN LACTOBACILLUS FERMENTUM INACC B1295 Ajrin, Syafri; Pato, Usman; Rahmayuni
SAGU Vol. 22 No. 1 (2023): SAGU Journal – Agri. Sci. Tech., Maret, 2023, Vol. 22 : No. 1
Publisher : Fakultas Pertanian Universitas Riau

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Abstract

The purpose of this study was to determine the best ratio of coconut water and red dragon fruit juice for making probiotic drink by utilizing Lactobacillus fermentum InaCC B1295. This research was conducted experimentally using a completely randomized design with five treatments and four replications. This study compared coconut water and red dragon fruit juice, specifically P1 (100:0), P2 (90:10), P3 (80:20), P4 (70:30) and P5 (60:40). The experimental parameters in this study consisted of acidity degree, titratable accidity, total LAB, fat level, and sensory characteristics. The data obtained were analyzed statistically by analysis of variance using IBM SPSS 23 Duncan’s New Multiple Range Test at level 5%. The results showed that addition of red dragon fruit juice with different ratio significantly affected the chemical, microbiological, physical and organoleptic assessment of probiotic drinks. The best treatment is P3 treatment (ratio of coconut water and red dragon fruit juice 80:20) with the criteria of 4.91 pH value, 0.66% titratable accidity, 8.93 log CFU/ml total LAB, and 0.81% fat level. Characteristics for descriptive sensory test of the P3 treatment showed slightly purplish red color, typical flavorful fermentation, rather sour and less homogeneous.
KARAKTERISTIK FRUIT LEATHER MANGGA-ROSELA DENGAN KONSENTRASI KARAGENAN BERBEDA Krismawan, Adi; Pato, Usman
SAGU Vol. 22 No. 1 (2023): SAGU Journal – Agri. Sci. Tech., Maret, 2023, Vol. 22 : No. 1
Publisher : Fakultas Pertanian Universitas Riau

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Abstract

Making fruit leather needs to be added hydrocolloids to improve plasticity that often occurs, especially in raw materials that contain low pectin, such as mango and rosella. One solution that can be done is to add ingredients that have good plasticizing properties, such as carrageenan. The study aimed to obtain the best concentration of carrageenan in the manufacture of fruit leather. This research was conducted experimentally using a completely randomized design (CRD) consisting of five treatments as follows: without the addition of carregeenan (K0); the addition of carrageenans for 0.3% (K1), 0.6% (K2), 0.9% (K3), and 1.2% (K4). The data obtained were analyzed statistically using analysis of variance (ANOVA), then analyzed with duncan’s multiple range test (DMRT) at 5% level. The results showed that addition of various concentrations of carrageenan significantly affected the moisture, ash, fiber content, total sugar, pH value, descriptive color, and descriptive and hedonic texture of the mango-rosella fruit leather but did not significantly influence the hedonic color, aroma, taste, overall assessment, and descriptive aroma and taste. The best treatment in this study was K1 (addition of 0.3% carrageenan) with moisture content 13.88%, ash 0.37%, fiber 5.16%, total sugar 49.72%, pH value 2.97. The K1 treatment had slightly red color description, has a mango and rosella aroma, a sweet, slightly sour taste, and slighlty chewy texture. The average panelist liked the K1 treatment in terms of color, aroma, taste, texture, and overall value.
PEMANFAATAN KULIT MANGGIS (GARCINIA MANGOSTANA L.) DALAM PEMBUATAN ES KRIM DENGAN VARIASI KONSENTRASI GUM XANTHAN Rahmatun; Pato, Usman; Rossi, Evy
SAGU Vol. 22 No. 2 (2023): SAGU Journal – Agri. Sci. Tech., September, 2023, Vol. 22 : No. 2
Publisher : Fakultas Pertanian Universitas Riau

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Abstract

Ice cream is a semi solid food made from milk which is very popular with the public. This study aimed to obtain the best concentration of xanthan gum as a stabilizer in the making of mangosteen skin ice cream. Making ice cream to produce attractive colors and contain then properties of mangosteen fruit skin is used. The study used a non factorial completely randomized design (CRD) with six treatments and three replications. The treatments in this study were the addition of xanthan gum concentrations namely P0 (0%), P1 (0.1%), P2 (0.2%), P3 (0.3%), P4 (0.4%), and P5 (0.5%). The results werestatistically analyzed using Analysis of Variance (ANOVA). The calculated F is greater than the F table, so it is continued with the Duncan’s Multiple Range Test (DMRT) at the 5% level. The results showed that the concentration of xanthan gum significantly affected (P<0.05%) total solids, melting point time, overrun, viscosity, and hedonic tests which included taste, softness and overall. However, the treatment xanthan gum concentrations did not significantly influence (P<0.05) the hedonic test namely color. The best treatment in this study was the addition of 0.5% xanthan gum (P5) to the manufacture of mangosteen skin ice cream. Mangosteen skin ice cream had a total solid of 39.80%, melting point time of 15.08 minutes, overrun of 26,73%, viscosity of 13,487.76 cP, and the hedonic score of the panelists was favorable.
KONSENTRASI ASAM FOSFAT (H3PO4 ) TERHADAP KARAKTERISTIK ARANG AKTIF DARI TEMPURUNG BUAH NIPAH Saitun; Pato, Usman; Zalfiatri, Yelmira
SAGU Vol. 23 No. 1 (2024): SAGU Journal – Agri. Sci. Tech., Maret, 2024, Vol. 23 : No. 1
Publisher : Fakultas Pertanian Universitas Riau

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Abstract

This study aims to obtain selected characteristics of activated charcoal made from Nypa fruitcans shell with the help of phosphoric acid as an activator. This study was conducted using a completely randomized design (CRD) with four treatments and four replications. The treatments in this study used some concentration of phosphoric acid namely; H3PO4 7.5%, H3PO410%, H3PO4 12.5%, and H3PO4 15%. Parameters observe were the yield, moisture, ash, volatile matter and pure carbon contents as well as iodine absorption. The data obtained were analyzed statistically using statistical software IBM SPSS version 23 with an analysis of variance (ANOVA) test, if F count ≥ F table and continued with Duncan’s multiple range test (DMRT) at level 5%. The results showed that increasing the concentration of phosphoric acid used significantly affected all parameters on the activated charcoal. Activated charcoal with the best treatment was found in the N4 treatment with a yield 77.78%, moisture content 3.80%, ash content 6.86%, volatile matter content 7.48%, pure carbon content 81.86% and absorption of iodine of 869.27 mg/g.
Pengembangan Umkm untuk Meningkatkan Kesejahteraan Masyarakat di Desa Pagaruyung, Kampar, Riau Siregar, Erpiani; Yusmarini, Yusmarini; Pato, Usman; Ayu, Dewi Fortuna; Fitriani, Shanti; Riftyan, Emma; Dewi, Yossie Kharisma; Panjaitan, Bintang Sipartogi; Maulida, Yusni
Unri Conference Series: Community Engagement Vol 7 (2025): 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.7.552-558

Abstract

Pagaruyung Village, Kampar, Riau, has great potential in the agricultural sector, particularly in the abundant production of pineapples. However, these agricultural products have not been fully utilized to improve the welfare of the community. One effort to optimize this potential is by developing Micro, Small, and Medium Enterprises (MSMEs) based on pineapple processing. The objective of this community service activity is to improve the capacity of MSME actors in business management to support the welfare of the community in Pagaruyung Village, Kampar, Riau. The activity involved 16 MSME members and village officials through pre-tests, material delivery, practice, interactive discussions, and post-tests. The results of the activity showed an increase in participants' knowledge and skills in business management, financial recording, product innovation, packaging techniques, and digital marketing strategies. A comparison of the pre-test and post-test results showed an increase in the average score of the participants, which was an indicator of the success of the training. In addition, a community of MSME actors in Pagaruyung Village was formed as a forum for collaboration and sustainable business development with the support of village officials. This activity had a positive impact not only on improving individual capacity but also on strengthening village MSME institutions, which is expected to contribute to improving the community's welfare in a sustainable manner.
KARAKTERISTIK MUTU YOGHURT BUAH NAGA MERAH (HYLOCEREUS POLYRHIZUS) SELAMA PENYIMPANAN Bangun, Haganta; Pato, Usman; Riftyan, Emma
SAGU Vol. 24 No. 2 (2025): SAGU Journal – Agri. Sci. Tech., September, 2025, Vol. 24 : No. 2
Publisher : Fakultas Pertanian Universitas Riau

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Abstract

Yogurt is a beverage product processed through milk fermentation using Lactobacillus bulgaricus and Streptoccocus thermophilus. To add flavor, color, and aroma so as to improve the oraganoleptic properties of yogurt, it is necessary to add fruit in the manufacturing process such as dragon fruit. The use of red dragon fruit puree in yogurt is expected to increase the shelf life of yogurt, improve organoleptic, and increase the nutritional value of yogurt, as well the antioxidants content that function to prevent or delay several types of cell damage due to the oxidation. This study aimed to determine the quality characteristics of red dragon fruit yogurt during storage. The research was carried out using a completely randomized design with four treatments. The treatments in the study included storage times of 0, 7, 14, and 21 days at cold temperatures (4°C) which were repeated four times to obtain 16 experimental units. The data obtained were analyzed statistically using the ANOVA test. If the calculated F value is greater than or equal to the F table, then it is continued with Duncan's New Multiple Range Test (DNMRT) at the 5% level. The results of the analysis of variance showed that the storage times of red dragon fruit yogurt had a significant  effect on the degree of  the total lastic acid bacteria, total titratable acid, pH and viscosity. The results showed that the strorage period of red dragon fruit yoghurt had no significant effect on antioxidant activity as well as descriptive sensory assessment. The selected treatment was, P3 (14 days) red dragon fruit yogurt with, total LAB of 8.91 log CFU/ml, pH of 4.76, total titrated acid of 0.369%, viscosity of 726.82cP, and antioxidant of 10.52 ppm. The yogurt in P3 (14 days) treatment tasted sour, was red, smelled like dragon fruit, was a little thick.
QUALITY CHARACTERISTICS OF HERBAL TEA WITH DIFFERENT RATIOS OF PANDAN (Pandanus amaryllifolius) and STEVIA (Stevia rebaudiana) LEAVES Lestari, Suji; Pato, Usman; Hasnah AR, Nur; Defri, Ifwarisan; Rahmayani, Irma; Yunita, Imelda; Hasibuan, Ahmad Ibrahim Roni Surya
SAGU Vol. 25 No. 1 (2026): SAGU Journal – Agri. Sci. Tech., Maret, 2026, Vol. 25 : No. 1
Publisher : Fakultas Pertanian Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/jsg.v25i1.27

Abstract

The primary objective of this study was to evaluate the effect of varying ratios of pandan leaves (Pandanus amaryllifolius) and stevia leaves (Stevia rebaudiana) on the chemical and sensory characteristics of herbal tea, identifying the optimal formulation relative to SNI 3945:2016 standards. Unlike traditional tea derived from Camellia sinensis, herbal infusions utilize diverse plant materials valued for their therapeutic properties. Pandan leaves, in particular, contain essential bioactive compounds—including polyphenols, alkaloids, saponins, tannins, and flavonoids—that provide significant antimicrobial and antioxidant  benefits. The experiment was conducted using a completely randomized design with four treatments and  four replications. The treatments consisted of different ratios of pandan to stevia leaves: 60:40 (PS1), 65:35  (PS2), 70:30 (PS3), and 75:25 (PS4). The observed parameters included moisture content, ash content,  antioxidant activity, total polyphenols, and sensory evaluation (color, aroma, taste, and overall acceptance).  Data were analyzed using analysis of variance (ANOVA) followed by Duncan’s multiple range test  (DMRT) at a 5% significance level. The results showed that the ratio of pandan and stevia leaves  significantly affected moisture content, ash content, antioxidant activity, total polyphenols, and sensory  attributes. The best treatment was PS1 (60:40), which exhibited 6.35% moisture content, 7.08% ash  content, antioxidant activity of 21.75 ppm, and total polyphenols of 84.34 mg GAE/g. Sensory evaluation  indicated that the product had a characteristic pandan aroma, slightly bitter taste, and slightly greenish  color, with acceptable overall preference by panelists.   
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 &#039; Arnizam Arnizam Arya Setiawan Ashari, Mercia Yolanda Asri Tarida Simanjuntak Astaria Pehulisa, Astaria Ayu, Dewi Azli Ananta Ginting Bangun, Haganta Beltaser Tuahta Berlio &#039; 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 &#039; 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 &#039; Khairunnisa Grażyna Budryn GUSLIKO NURMAN H Siregar Hairul Adhe Agams Hamzah, Farida Hanum Harefa, Wasnidar Hasnah AR, Nur Hirdan Hirdan Hirdan, Hirdan Ilvan &#039; &#039; Imelda Yunita Irwandi Jaswir Ismi Ilaika Sitompul Jenius Raden Angkasa Jumar &#039; 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 &#039; Netti Herawati Nofiyanto Pratama, Nofiyanto Noni Afriani Nopiani, Yanti Noviar &#039; 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 &#039; Rahmayuni &#039; &#039; 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 &#039; Rahman Romi Erdiyus Rossi, Evy Royyan Firdaus S Anirwan S.R. Damanik Saitun Saitun, Saitun Samuel &#039; 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 &#039; Sutriono Yusdianti &#039; Yusmarini Yusmarini Yusni Maulida Zakya, Ismon Zelviani, Puja Febri Zulfa Reni Zulfadli, Muhammad