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Tri Rahayuni
universitas tanjungpura
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Medicine & Pharmacology Public Health Other

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PENGARUH MEDIA TUMBUH TERHADAP KEBERHASILAN PERTUMBUHAN KARET OKULASI STUMP MATA TIDUR Kristoforus, Abdias; Rahayuni, Tri; Warganda, Warganda
Jurnal Sains Mahasiswa Pertanian Vol 2, No 2: Agustus 2013
Publisher : Jurnal Sains Mahasiswa Pertanian

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Abstract

Penelitian ini bertujuan untuk mengetahui media tumbuh yang baik bagi pertumbuhan bibit karet okulasi stump mata tidur. Penelitian ini dilaksanakan di Desa Kedukul Kec. Mukok Kab.Sanggau. Penelitian ini berlangsung selama 4 bulan dari tanggal 13 Maret 2011 sampai dengan 9 Juli 2011. Metode yang digunakan dalam penelitian ini adalah metode eksperimen rancangan acak lengkap (RAL), yang terdiri dari 4 perlakuan media tumbuh dengan 5 kali ulangan dan terdiri dari 3 tanaman sampel, sehingga jumlah seluruhnya 60 tanaman. Perlakuan media tumbuh yang digunakan dalam penelitian ini yaitu m1 = media tumbuh campuran tanah PMK dengan bokashi tankos, m2 = media tumbuh campuran tanah PMK dengan bokashi sekam padi, m3 = media tumbuh campuran tanah PMK dengan bokashi pakis merah dan m4 = media tumbuh campuran tanah PMK dengan bokashi keladi. Variabel pengamatan yang diamati dalam penelitian ini adalah persentase bibit hidup okulasi karet, tinggi okulasi karet, diameter batang okulasi karet, jumlah anak daun okulasi karet dan jumlah akar lateral okulasi karet Hasil penelitian perlakuan media tumbuh berpengaruh nyata terhadap variabel pengamatan persentase bibit hidup dan diameter tunas okulasi, sedangkan variabel tinggi tunas okulasi, jumlah anak daun dan jumlah akar lateral berpengaruh tidak nyata. Hasil yang terbaik yaitu pada media tumbuh campuran tanah PMK dengan bokashi sekam padi untuk variebel pengamatan persentase bibit hidup dan media tumbuh campuran tanah PMK dengan bokashi keladi untuk variebel pengamatan diameter okulasi karet.
Substitusi Tepung Terigu dengan Tepung Biji Cempedak Terhadap Karakteristik Fisikokimia dan Sensori Kulit Kue Sus ZAHID, KHALIS THIFAL; rahayuni, tri; priyono, suko
Jurnal Sains Mahasiswa Pertanian Vol 9, No 2 (2020): April 2020
Publisher : Jurnal Sains Mahasiswa Pertanian

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ABSTRAK Biji cempedak merupakan bahan pangan dengan sumber karbohidrat, protein, energi dan mineral yang baik sehingga dapat dimanfaatkan sebagai bahan pangan yang potensial. Pengaplikasian tepung biji cempedak sebagai bahan substitusi pada pembuatan kulit kue sus perlu dilakukan diversifikasi pangan. Penelitian ini bertujuan untuk mendapatkan substitusi tepung terigu dengan tepung biji cempedak terbaik pada pembuatan kulit kue sus terhadap sifat fisikokimia dan sensori. Penelitian ini menggunakan rancangan acak kelompok (RAK) satu faktor yang terdiri dari 6 taraf perlakuan dengan 4 kali ulangan Data yang diperoleh dianalisis dengan uji ANOVA taraf uji 5%. Perlakuan terbaik menggunakan uji indeks efektivitas. Hasil penelitian menunjukkan bahwa perlakuan terbaik diperoleh pada substitusi 80 g tepung terigu : 20 g tepung biji cempedak. Karakteristik kimia kulit kue sus yang dihasilkan yaitu kadar air 13,49 %, abu 2,09 %, protein 9,19 %, dan daya pengembangan 49,41 %. Karakteristik sensori kulit kue sus yang dihasilkan yaitu aroma (3,93), warna (4,10), tekstur (4,00), rasa (4,10), dan kesukaan keseluruhan (4,03). Nilai formulasi terbaik metode De Garmo (0,63) Kata kunci: tepung biji cempedak, tepung terigu, kulit kue sus
The Effect Of Concentration On Rice Ash Husk And Soaking On The Decrease HCN Galli (Lasio spinosa) Flour Wahyu, Wahyu; Rahayuni, Tri; Purwayantie, Sulvi
Jurnal Sains Mahasiswa Pertanian Vol 8, No 4 (2019): Oktober 2019
Publisher : Jurnal Sains Mahasiswa Pertanian

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Abstract

Galli (Lasia spinosa) is one of uniqe rhizome from Sambas regency that never use and contain of HCN (cyanide acid). This acid was toxin in body and dose dependent could be death. For decreasing HCN has been done with rice ash husk and certain time.  The goal of this research to obtain the effective of ash suspension and soaking time to decrease HCN of galli tuber. The research design used factorial of block design between rice husk ash concentration (10%, 20%, 30%) and time of (6, 12, 24 in hour). Data was analyzed by anova (α = 5%) and BNJ (α = 5%).The result showed that the higher of rice husk ash concentration and the long time of soaking, the lower of HCN content. The best treatment of galli powder obtain from rice husk ash concentration of 30% and  soaking time for 24 hours with characteristic HCN content of 3.07 ppm, moisture content of 7,24%, ash of 5,49%, fat of 1,16 protein of 7,12%, crude fiber of 13,81% and carbohydrate of 81,47%.Key word : rice husk ash. soaking. HCN. flour. galli
KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK KERUPUK SAGU DENGAN SUBTITUSI TAPIOKA DAN BUBUR RUMPUT LAUT (Eucheuma cottonii) Lestari, Endang; Maherawati, Maherawati; Rahayuni, Tri
Jurnal Gizi dan Pangan Soedirman Vol 7 No 2 (2023): JURNAL GIZI DAN PANGAN SOEDIRMAN
Publisher : Program Studi Ilmu Gizi, Jurusan Kesmas Fakultas Ilmu-Ilmu Kesehatan Universitas Jenderal Soedirman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.jgipas.2023.7.2.10615

Abstract

Sago is a source of carbohydrates that has the potential to be used as a raw material for processed foods such as crackers. Crackers are a food that people like because they crunchy and can be used as a snack or complementary to the main daily menu. Improving the quality of sago crackers can be done by subtituting tapioca and seaweed pulp, which will provide more swelling power and higher protein levels. This research aims to determine the effect of subtituting tapioca and seaweed slurry on the physicochemical and organoleptic characteristics of sago crackers and determine the formulation that produces the best sago crackers. The design used was a Randomized Block Design (RBD) with one factor (p) ,consisting of 6 treatment levels and four replications. The results showed that subtituting tapioca and seaweed porridge affected the swelling power, water content, ash content, and protein content of sago crackers but did not affect the fat and carbohydrate content. The subtitution of tapioca and seaweed slurry produced the best physicochemical and organoleptic properties in the formulation of sago starch: tapioca: seaweed slurry (70:5:25) with swelling power of 76.78%, water content of 7.06%, ash content of 2.86%, fat content 12.88%, protein content 0.56%, carbohydrate content 77.72%, color 3.47 (like-very like), aroma 2.97 (dislike-like), taste 3.57 (like -like very much), crispness 3.73 (like-very like) and overall likeability 3.67 (like-very like).
Shelf-life Prediction of Canned Pacri Nanas Using the Accelerated Shelf-life Test (ASLT) Method Maherawati, Maherawati; Rahayuni, Tri; Hartanti, Lucky
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 13, No 1 (2024)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.industria.2024.013.01.5

Abstract

AbstractPacri nanas is a traditional Malay food made from fresh pineapple cooked with various herbs/spices and coconut milk. Pacri nanas can be marketed more widely if packed in cans. This study aims to estimate the shelf-life of canned pacri nanas using the Accelerated Shelf-Life Test (ASLT) method. The storage temperatures used in this study were 35 °C, 45 °C, and 55 °C. The parameters observed were sensory characteristics: color, aroma, taste, texture, and overall appearance. The results showed that all parameters decreased during storage, as indicated by the negative slope graph. The first-order reaction affects the sensory parameters decrease during storage. The lowest activation energy (Ea) value used to determine the product shelf-life is the aroma parameter with the regression equation y = -2416.4x + 5.9911, so the resulting activation energy is 4798.97 cal/mol. The shelf-life of pacri nanas at storage temperatures of 35 °C, 45 °C, and 55 °C were 11.3, 8.8, and 7.0 months, respectively. Storage of canned pacri nanas is recommended at room temperature (30 °C) with an estimated shelf-life of 12.8 months.Keywords: pineapple, storage life, traditional food AbstrakPacri nanas adalah makanan tradisional Melayu yang terbuat dari nanas segar yang dimasak dengan berbagai bumbu/rempah dan santan. Pacri nanas bisa dipasarkan lebih luas jika dikemas dalam kaleng. Penelitian ini bertujuan untuk memperkirakan umur simpan dengan metode Accelerated Shelf-Life Test (ASLT) pada pacri nanas yang dikemas dalam kaleng. Suhu penyimpanan pacri nanas tersebut pada penelitian ini adalah 35 °C, 45 °C, dan 55 °C. Parameter yang diamati adalah karakteristik sensorik, yaitu warna, aroma, rasa, tekstur, dan kenampakan secara keseluruhan. Hasil penelitian menunjukkan bahwa seluruh parameter mengalami penurunan selama penyimpanan yang ditunjukkan dengan grafik dengan kemiringan negatif. Reaksi yang memengaruhi penurunan parameter sensorik selama penyimpanan merupakan reaksi orde pertama. Nilai energi aktivasi (Ea) terkecil yang digunakan untuk menentukan umur simpan produk adalah parameter aroma dengan persamaan regresi y = -2416,4x + 5,9911 sehingga energi aktivasi yang dihasilkan adalah 4798,97 kal/mol. Umur simpan pacri nanas pada suhu penyimpanan 35 °C, 45 °C, dan 55 °C masing-masing adalah 11,3, 8,8, dan 7,0 bulan. Penyimpanan pacri nanas yang dikemas dalam kaleng dianjurkan pada suhu ruangan (30 °C) dengan perkiraan umur simpan 12,8 bulan.Kata kunci: makanan tradisional, nanas, waktu penyimpanan 
Physicochemical and Sensory Characteristics of “Terong Asam” (Solanum ferox Linn) Dry Sweetmeat at Various Concentrations of Sugar Dewi, Yohana S Kusuma; Rosanti, Ninda Ima; Rahayuni, Tri
Journal of Agri-Food Science and Technology Vol. 3 No. 1 (2022): February
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jafost.v3i1.6505

Abstract

Solanum ferox Linn is one of the local agricultural products. Its local name is “terong asam”, the plant's shape is like eggplant but the fruit is round, orange with ripe and sour taste. The problem is that the fruit is easily damaged if left in its fresh. One of the innovations to increase the shelf life is to process it into processed dry sweetmeats. However, the amount of sugar that produces the best physicochemical characteristics of “terong asam,” dry sweetmeats is currently unknown. This study aims to obtain the concentration of sugar that produces the best physicochemical and sensory characteristics of “terong asam,” dry sweetmeats. The research design used was a randomized block design with one treatment, namely concentration of sugar, which consisted of 4 treatments and 6 replications. Analysis of physicochemical data using ANOVA (Analysis of Variance) and Honest Significant Difference (HSD) Test with a level of 5% significantly. Sensory data were analyzed by Kruskal Wallis test. Determination of the best treatment using the effectiveness index test. The results showed that the production “terong asam,” dry sweetmeats is recommended by using a 50% sugar concentration which the best sensory physicochemical characteristics of the sweets, namely water content (13.28%), pH (5.08), yield (26.49%), vitamin C (8.7mg/100g) with sensory characteristics of colour (3.17), taste (2.67), aroma (3.30), texture (3.20).
Quality of Tuna Botok Pontianak in Glass Jar Packaging During Storage Hartanti, Lucky; Rahayuni, Tri
Jurnal Biologi Tropis Vol. 24 No. 4 (2024): Oktober - Desember
Publisher : Biology Education Study Program, Faculty of Teacher Training and Education, University of Mataram, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jbt.v24i4.7604

Abstract

Tuna botok is a popular traditional food from Pontianak with high nutritional value, but its shelf life is short due to its susceptibility to spoilage. Proper packaging is essential to extend its shelf life and enhance the value of Pontianak's traditional foods. This study aims to evaluate the quality of tuna botok packaged in glass jars during storage. Measurements of moisture content, ash content, protein content, fat content, and total plate count were conducted on days 5, 10, 15, and 20 of storage. The results indicated that storage for up to 20 days had no effect on ash and fat content, but significantly impacted moisture and protein content. After 20 days, the total plate count remained within acceptable limits, with the product containing 66.56% moisture, 2.27% ash, 14.76% protein, and 11.78% fat.
Formulasi Nugget Tempe dengan Penambahan Jamur Kuping dan Wortel terhadap Karakteristik Fisikokimia dan Sensoris Fitriyani, Devi Nur; Rahayuni, Tri; Hartanti, Lucky
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 16, No 1 (2024): Vol. (16) No. 1, April 2024
Publisher : Agriculture Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/jtipi.v16i1.31087

Abstract

Nuggets are a restructuring product of chicken meat, namely the product of small pieces of chicken meat which are then glued back together with food additives to become a product with a larger size. Nuggets are generally made from animal meat, so they are often called chicken nuggets. Chicken meat has a high fat and cholesterol content, so it is necessary to limit its consumption. There needs to be an alternative to replace meat nuggets into nuggets made from vegetable ingredients that contain protein, one of which is using tempeh and ear mushrooms and carrots to provide texture and increase fiber content. The purpose of this study was to obtain tempeh nugget formulations with the addition of mushroom and carrot for the best physicochemical and sensory characteristics. This study used a randomized block design (RBD) with one factor, namely the formulation of tempeh, ear fungus, and carrots (p) which consisted of 5 levels and 5 replications. The research data were processed using analysis of variance (ANOVA) with a level of 5% if the treatment had a significant effect then followed by the Honest Significant Difference (BNJ) test with a level of 5%. Sensory analysis using the Friedman test. Determination of the best treatment was tested using the effectiveness index test. The results showed that the tempeh nugget formulation with the addition of ear mushrooms and carrots which produced the best physicochemical and sensory properties was 70% tempeh formulation, 15% ear mushroom, and 15% carrot.
Kajian Lama Penyimpanan Asam Pedas Ikan Lele Menggunakan Standing Pouch Aluminium Foil Afiqah, Nurul; Hartanti, Lucky; Rahayuni, Tri
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 16, No 1 (2024): Vol. (16) No. 1, April 2024
Publisher : Agriculture Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/jtipi.v16i1.32205

Abstract

Catfish (Clarias sp.) is a potential freshwater fish to be developed into traditional West Kalimantan food, namely Asam Pedas. The products short shelf life is only about 1-2 days, so the right packaging technology is needed to extend its shelf life. This research uses catfish as the main ingredient and aluminium foil standing pouch packaging. This study aimed to determine the physicochemical characteristics of Asam Pedas Ikan Lele in aluminium foil standing pouch packaging during storage. The length of storage used was 0, 5, 10, 15, 20, and 25 days. The parameters observed were pH value, thiobarbituric acid (TBA), total plate count (TPC), and sensory in color, aroma, and texture. The results showed that the length of storage significantly affected the pH value. The total number of microbes that meet the maximum limit of microbial contamination in food is stored for 15 days at 3,1 x 104 CFU/ml. Sensory results showed that the length of storage on days 5 and 10 was not significantly different, while the length on 15, 20, and 25 days was significantly different in color, aroma, and texture.
Perubahan nutrisi ikan asam pedas dalam retort pouch dengan variasi waktu sterilisasi Mutma'innah, Mustika Nindiya; Maherawati, Maherawati; Rahayuni, Tri
Jurnal Agrotek Ummat Vol 9, No 2 (2022): April
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jau.v9i2.8247

Abstract

Asam pedas is a soupy food with spices and the main ingredient is thick-fleshed river fish. This food has a low shelf-life, so it is necessary to apply sterilization technology. This research uses catfish as the main ingredient and retort pouch as packaging. This study aimed to determine the best sterilization time for catfish’s asam pedas using retort pouch packaging based on physicochemical and microbiological characteristics. The sterilization time used is 5, 10, 15, 20, and 25 minutes. Parameters observed were fat, protein, pH, thiobarbituric acid (TBA), texture, and Total Plate Count (TPC). The results showed that the sterilization time did not affect fat content, protein content, hardness level, TBA value, and the number of microbes, but the sterilization time significantly affected the pH value of catfish’s asam pedas packaged in retort pouches. Overall, the sterilization process carried out in this study did not change the physicochemical and microbyological characteristics of the catfish’s asam pedas. The best treatment in this study was a sterilization time of 25 minutes with a TPC value of 6.14 x 106 CFU/ml, the protein content of 11.89%, the hardness level of 178.81 gf, the pH value of 6.11, the fat content of 6.27%, and the TBA content of 0.19 mg malonaldehyde/kg.
Co-Authors Abdias Kristoforus Afiqah, Nurul Dewi, Yohana S Kusuma Endang Lestari Fitriyani, Devi Nur Lucky Hartanti, Lucky Maherawati, Maherawati Mutma'innah, Mustika Nindiya Purwayantie, Sulvi Rosanti, Ninda Ima Suko Priyono Wahyu Wahyu Warganda Warganda ZAHID, KHALIS THIFAL