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All Journal CHEMPUBLISH JOURNAL Jurnal Sains dan Teknologi Pangan Jurnal Ilmiah Rekayasa Pertanian dan Biosistem Industria: Jurnal Teknologi dan Manajemen Agroindustri Jurnal Penelitian Pendidikan IPA (JPPIPA) JMM (Jurnal Masyarakat Mandiri) Indonesian Food Science and TechnologyJournal Jurnal Bio-Geo Material Dan Energi Studium: Jurnal Pengabdian Kepada Masyarakat Mediagro Jurnal Karya Abdi Masyarakat Jurnal Ilmiah Ilmu Terapan Universitas Jambi Teknologi dan Industri Pertanian Indonesia Jurnal Pengembangan Agroindustri Terapan Jurnal Sains dan Teknologi Pangan
Silvi Leila Rahmi
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Penggunaan Gula Stevia Pada Minuman Serbuk Instan Daun Gaharu (Aquilaria Malaccensis Lamk) Berkalori Rendah Indriyani, Indriyani; Yulia, Ade; Rahmi, Silvi Leila
Jurnal Ilmiah Ilmu Terapan Universitas Jambi Vol. 2 No. 1 (2018): Ilmiah Ilmu Terapan Universitas Jambi
Publisher : LPPM Universitas Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (324.787 KB) | DOI: 10.22437/jiituj.v2i1.5647

Abstract

Tujuan penelitian ini adalah untuk mendapatkan minuman daun gaharu dalam bentuk serbuk agar lebih tahan disimpan lama, selain itu juga untuk mendapatkan konsentrasi gula stevia yang pas dalam menghasilkan minuman serbuk instan daun gaharu yang berkalori rendah. Metoda yang digunakan adalah penelitian di laboratorium dengan menggunakan rancangan acak kelompok dan terdiri dari 5 perlakuan yaitu konsentrasi gula stevia yang digunakan adalah : 0,025; 0,050; 0,075; 0,100 dan 0,125%. Setiap perlakuan diulang 4 kali hingga didapat 20 satuan percobaan. Parameter yang dianalisa adalah kadar air, Total Padatan Terlarut (TPT), kelarutan, uji organoleptik (warna, rasa dan aroma) dan kandungan antioksidannya dengan menggunakan metoda dpph. Setelah dilakukan uji anova dilanjutkan dengan uji Duncan New Multiple Rang Test untuk menentukan perlakuan mana yang menghasilkan minuman yang paling disukai dan masih berfungsi sebagai antioksidandalam bentuk serbuk. Hasil penelitian menunjukkan bahwa perlakuan konsentrasi gula stevia berpengaruh nyata terhadap antioksidan, warna,rasa dan aroma minuman serbuk daun gaharu yang dihasilkan. Konsentrasi gula stevia 0,125% menghasilkan minuman serbuk daun gaharu yang terbaik karena menghasilkan minuman dengan nilai warna 4,30 (agak coklat),nilai rasa4( manis) dan aroma 3,85(agak beraroma daun gaharu).
The Effect of Various Types of Natural Sweeteners in Agar with Rice Bran Addition on Organoleptic and Physicochemical Characteristics Suseno, Rahayu; Marcelina, Bangun Naomi; Rahmi, Silvi Leila
Indonesian Food Science and Technology Journal Vol. 2 No. 2 (2019): Volume 2 Number 2, July 2019 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v2i2.9452

Abstract

Abstract— This research was conducted in two stages, first stage, looking for the best concentration of natural sweetener with organoleptic. Second stage analyzed the physicochemical characteristics using the best concentration of first stage. This research was carried out using a Completely Randomized Design, with various natural sweeteners consisting 6 levels, namely: stevia sweetener (0.05%, 0.75%, 0.10%), sorghum sugar (10%, 15%, 20%), corn sugar (10%, 15%, 20%), coconut sugar (14%, 15%, 16%), palm sugar (7.5%, 10%, 12.5%), and honey (15%, 25%, 35%) and 3 replications so that 18 experimental units. The addition of various types of natural sweeteners significantly affected the hedonic test (taste and overall acceptance), water content, pH, total dissolved solids, total sugar, and color but did not significantly affect the hedonic quality test (texture), hedonic test (texture and color), crude fiber content, syneresis and gel hardness. Keywords— Agar, Natural Sweeteners, Rice Bran
Study of Low-Fat Ice Cream with The Substitution of Super Red Dragon (Hylocereus costaricensis) Fruit Peel Hafids, Sahrial; Rahmi, Silvi Leila; Chairunisah, Annida Rani
Indonesian Food Science and Technology Journal Vol. 3 No. 1 (2019): Volume 3. Number 1, December 2019 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v3i1.10186

Abstract

Abstract— This research aimed to identify the effect of the substitution of super red dragon fruit peel (Hylocereus costaricensis) towards the physical and organoleptic characteristic of low-fat ice cream, todeterminethe best formulationof the Substitution of super red dragon fruit peel (Hylocereus costaricensis)intolow-fat ice creamand to determine whether the best formulation of low-fat ice cream with the substitution of super red dragon fruit peel (Hylocereus costaricensis)is as acceptable as commercial ice cream. This research was designed using a completely randomized design (CRD) with the substitutionof super red dragon fruit peel (0, 6, 8, 10, and 12% w/w) as the treatments. The parameters of overrun, melting time, viscosity, colour (L*, a* and b* values), and organoleptic evaluation including hedonic quality of colour and texture and overall acceptance were analyzed. The best treatment of organoleptic evaluation then was analyzed by paired comparison evaluation method with commercial ice cream. The result showed that the substitutionof super red dragon fruit peel was significantly different (P<0,01) on overrun, melting time, viscosity, colour (L*, a* and b* values), hedonic quality of colour and texture, and overall acceptance. The substitutionof 8% super red dragon fruit peel was found to be the best treatment based on organoleptic evaluation with overrun of 38,40%, melting time of 16,11 minutes, viscosity of 551,03 cP, colour; L* 63,80, a* 12,78, b* 19,25, hedonic quality of colour 3,10 (pink), texture 4,15 (smooth, non-snowy) and overall acceptance 4,45 (like moderately). The best formulation of low-fat ice cream with the substitution of 8% super red dragon fruit peel was not significantly different on the paired comparison evaluation with the score of 0,20 (Similar). Keywords— Ice cream; Low-fat; Peel; Super Red Dragon Fruit.
Pemanfaatan Hasil Perikanan Dalam Bentuk Olahan Daging Ikan Nila Menjadi Nugget Dalam Rangka Diversifikasi Pangan pada Warga RT 07 Desa Kedotan, Kecamatan Sekernan, Kabupaten Muaro Jambi Indriyani, Indriyani; Rahmi, Silvi Leila; Wulansari, Dian; Mursyid, Mursyid; Rahmayani, Irma
Jurnal Karya Abdi Masyarakat Vol. 4 No. 3 (2020): Jurnal Karya Abdi Masyarakat
Publisher : LPPM Universitas Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (82.183 KB) | DOI: 10.22437/jkam.v4i3.11573

Abstract

Desa Kedotan yang berada di Kecamatan Sekernan, Kabupaten Muaro Jambi merupakan salah satu desa penghasil ikan nila di Provinsi Jambi. Produksi ikan nila dari daerah ini biasanya hanya dijual dalam bentuk ikan nila segar, dan masih sangat jarang ditemui dalam bentuk olahan. Penganekaragaman produk olahan ikan memiliki keunggulan diantaranya masa simpan yang lama sehingga dapat menjadi alternatif dalam meningkatkan total konsumsi sumber bahan pangan hewani. Selain itu, dapat membantu meningkatkan pendapatan warga desa terutama disaat pandemi corona yang sedang terjadi saat ini untuk dijadikan usaha. Kegiatan pengabdian kepada masyarakat ini bertujuan untuk memberikan pelatihan dan pembinaan kepada masyarakat terkait pemanfaatan potensi daerah yang memiliki nilai jual ekonomis. Adapun bentuk pelatihan yang diberikan adalah pelatihan pengolahan daging ikan nila menjadi produk nugget ikan. Kegiatan pengabdian kepada masyarakat yang dilakukan berlangsung lancar dan baik. Kegiatan ini disambut hangat dan penuh antusias oleh masyarakat terutama ibu-ibu yang berada di Desa Kedotan. Melalui kegiatan ini, diharapkan masyarakat Desa Kedotan tertarik untuk membentuk kelompok usaha produktif berskala UMKM sehingga menambah penghasilan keluarga.
Upaya Pengembangan Jiwa Kewirausahaan Melalui Pengolahan Produk Pangan Berbasis Perikanan Di Desa Kedotan, Kecamatan Sekernan, Kabupaten Muaro Jambi Indriyani, Indriyani; Rahmi, Silvi Leila; Wulansari, Dian; Mursyid, Mursyid; Rahmayani, Irma
Jurnal Karya Abdi Masyarakat Vol. 5 No. 3 (2021): Jurnal Karya Abdi Masyarakat
Publisher : LPPM Universitas Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (291.337 KB) | DOI: 10.22437/jkam.v5i3.16276

Abstract

Pengetahuan masyarakat Desa Kedotan tentang pengolahan ikan segar menjadi produk pangan yang bernilai ekonomis dan memiliki umur simpan yang panjang masih terbatas. Pemberian pelatihan dan pembinaan terkait dengan berbagai macam produk olahan ikan dalam bentuk frozen food serta teknologi yang dapat diterapkan diharapkan dapat meningkatkan pengetahuan dan minat masyarakat untuk mengembangkan jiwa kewirausahaan. Bentuk pelatihan yang diberikan berupa sosialisasi tentang berbagai macam diversifikasi produk olahan ikan, demonstrasi dan pelatihan beberapa cara pengolahan produk olahan ikan dalam bentuk produk frozen food, pelatihan pengemasan dan pelabelan produk yang baik dan benar serta pelatihan dan pembinaan berwirausaha terutama di bidang manajemen pemasaran produk. Pengembangan jiwa kewirausahaan berbasis ikan dalam bentuk frozen food melalui pelatihan dan demonstrasi mampu ditingkatkan pada masyarakat Desa Kedotan.
KARAKTERISTIK FISIKOKIMIA TEH HERBAL BERBASIS ROSELA, SERAI, DANJAHE DENGAN STEVIA SEBAGAI PEMANIS ALAMI Rahayu Suseno; Surhani; Silvi Leila Rahmi
Jurnal Sains dan Teknologi Pangan Vol. 10 No. 4 (2025): Jurnal Sains dan Teknologi Pangan
Publisher : Jurusan Ilmu dan Teknologi Pangan Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63071/rfbcc865

Abstract

Teh herbal secara luas dikenal karena manfaat kesehatannya dan sering dikombinasikan denganpemanis alami seperti stevia untuk meningkatkan nilai gizi dan sifat sensorinya. Penelitian ini bertujuan untukmengevaluasi pengaruh penambahan daun stevia terhadap karakteristik teh herbal. Penelitian ini dirancangmenggunakan rancangan acak lengkap (RAL) dengan lima perlakuan rasio teh herbal dan daun stevia:60%:40%, 55%:45%, 50%:50%, 45%:55%, dan 40%:60%, masing-masing diulang sebanyak empat kalisehingga diperoleh 20 satuan percobaan. Parameter yang dianalisis meliputi warna, kadar air, total fenol,aktivitas antioksidan, kandungan vitamin C, dan kadar antosianin. Data dianalisis menggunakan ANOVA padataraf signifikansi 1% dan 5%. Jika ditemukan perbedaan yang signifikan, maka dilakukan uji lanjut Duncan’s NewMultiple Range Test (DNMRT) pada taraf 5%. Hasil penelitian menunjukkan bahwa teh yang dihasilkan memilikiwarna merah tua, kadar air berkisar antara 10,14–10,4%, total fenol antara 16,19–22,74 mg/100 mL, aktivitasantioksidan antara 83,03–86,98%, kandungan vitamin C antara 16,43–51,63 mg/100 mL, dan kadar antosianinantara 30,91–36,62%.
The Effect of Rice Grain Malt Concentration during Hydrolysis of Rice on the Characteristics of Rice Sugar Syrup Rafael, Fadhil Luthfi; Rahmi, Silvi Leila; Purba, Daniel Tua; Ulyarti, Ulyarti
Jurnal Bio-Geo Material Dan Energi Vol. 5 No. 2 (2025): Journal of Bio-Geo Material and Energy (BiGME), September 2025
Publisher : PUI BiGME Universitas Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/j-bigme.v5i2.43670

Abstract

Malt is the germination product of cereals that contain hydrolytic enzymes capable of breaking down starch. The concentration of rice grain malt is a factor that affects the hydrolysis process of rice (Oryza sativa L.) and the characteristics of the resulting rice sugar syrup. The malt concentrations used in this study were 25%, 35%, 45%, 55%, and 65%. The rice sugar syrup showed positive (+) results for residual starch. The concentration of rice grain malt had a significant effect on total soluble solids, color, organoleptic ranking, and viscosity. The total soluble solids of the rice sugar syrup ranged from 41.95 to 64.95 °Brix. The color difference (ΔE) ranged from 33.410 to 12.648. The viscosity of the rice sugar syrup ranged from 244.8 to 1448.1 cPs. The organoleptic ranking showed that the syrup produced with 65% malt concentration had the highest sweetness level. Hedonic organoleptic scores for color ranged from 3.6 to 3.36, aroma from 3.48 to 3.92, taste from 3.48 to 4.00, viscosity from 3.32 to 4.00, and overall acceptance from 3.56 to 4.16. The rice grain malt concentration of 65%, which was the highest concentration used for rice hydrolysis, produced rice sugar syrup with total soluble solids of 64.95 °Brix, color difference (ΔE) of 12.648, viscosity of 1448.1 cPs, the highest sweetness ranking, and the best favorability.
Modification of Yellow Yam Starch (Dioscorea alata) Using Various Solvent Ratio and Its Application for Edible Film: Starch Modification; Yellow Yam Starch; Edible Films; Volume, Starch composite Gunawan, Muhammad Azizi; Ulyarti, Ulyarti; Rahmi, Silvi Leila
Jurnal Bio-Geo Material Dan Energi Vol. 3 No. 1 (2023): Journal of Bio-Geo Material and Energy (BiGME), March 2023
Publisher : PUI BiGME Universitas Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/bigme.v3i1.30914

Abstract

Edible films from native starch have some weaknesses, one of which is the water vapor transmission rate is still high. To lower the rate of water vapor transmission may be used starch composites starch. This study aimed to obtain ethanol volumes that can produce modified starch with the smallest size, produce composite starch for edible film and to determine the characteristics of edible film made out of natural starch and edible film from composite starch (natural starch and modified starch). This research was conducted in 3 stages, namely: extraction of yam starch, modification of yam starch by precipitation method and production of edible films from natural starch and composite starch. This study was designed to produce modified starch using 5 levels of ratio between starch paste volume and ethanol volume 1:5, 1:7.5, 1:10, 1:12.5, 1:15. The results showed that the treatment of ratio 1:15 (1500 ml ethanol) produced the smallest particle size of starch 3,417 x 5,945 µm up to 15,038 x 16,708 µm with starch yield of 80%. Edible films made from composite starch have different characteristics than natural starch. Edible film from composite starch produces higher thickness values of 0.156 ± 0.006 mm, lower solubility of 27.385 ± 3.808%, lower transparency of 10.657 ± 0.278% /mm and lower water vapor transmission rate (WVTR) of 18.423 g / m2 hour, and compressive strength of 841.8 ± 6,823 gF than natural starch edible film.
The Effect of Sorbitol Concentration on The Characterictics of Purple Yam Starch (Dioscorea alata) Based Edible Film: Yam starch based edible film Sari, Rani Permata; Ulyarti, Ulyarti; Rahmi, Silvi Leila
Jurnal Bio-Geo Material Dan Energi Vol. 2 No. 1 (2022): Journal of Bio-Geo Material and Energy (BiGME), March 2022
Publisher : PUI BiGME Universitas Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/bigme.v2i1.31538

Abstract

Edible film is a thin layer made of edible material, used as a food surface coating that serves to inhibit the migration of moisture, oxygen, carbon dioxide, aroma, and lipids.  This research used yam starch (Dioscorea alata) as the main ingredient in the production of edible film and sorbitol as plasticizer. The aim of the research was to determine the effect of sorbitol at different concentration on the characteristic of yam starch-based edible film.  Sorbitol was applied at different concentration (w/w): 0.67%, 0.80%, 0.93%, 1.07%, 1.20% and 4 replications.  Sorbitol concentration was found to be a significant factor affecting  the value of water vapor transmission rate and sweetness, but not a significant factor for thickness, transparency, brightness and solubility of edible film.  The concentration of sorbitol 0.67 is preferred for edible film with 0.15mm  thickness, transparency 11.87%/mm, compressive strength 52.150%, solubility 9.60%, water vapor transmission rate 18.1608g/m2h and brightness 59.525.
Yam Starch and Chitosan-Based Bioplastics to Improve Shelf Life of Pempek Ulyarti, Ulyarti; Ninada, Ninada; Rahmi, Silvi Leila; Salim, Agus; Nazarudin, Nazarudin
Jurnal Penelitian Pendidikan IPA Vol 9 No 8 (2023): August
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v9i8.3163

Abstract

This study aimed to determine the effect of yam starch and chitosan based-bioplastics packaging on the microbiological and sensory qualities of pempek during storage. This research was carried out by packing pempek using 2 different packaging: bioplastics and polyethylene plastic. Pempek in each group was stored for 0, 8, 16, 24, 48 hours at room temperature. The total of Staphylococcus aureus bacterial was determined using colony forming unit. Sensory quality was obtained by determination of color, texture and aroma of pempek using 5 skilled panelists. The result showed that the use of bioplastics packaging from yam starch and chitosan decreased the growth of Staphylococcus aureus bacteria in pempek compared to the use of polyethylene plastic packaging. The decrease in pH was in line with the growth of S.aureus that is higher in pempek packaged with polyethylene plastics. The use of bioplastics also maintained sensory qualities of pempek during storage better than polyethylene plastics
Co-Authors AA Sudharmawan, AA Addion Nizori Ade Yulia Ade Yulia Agus Salim Amelia, Tri Lola Ana Suliani Anis Tatik Maryani Chairunisah, Annida Rani Dewi Fortuna Dharia Renate Dian Wulansari Dian Wulansari Dian Wulansari, Dian Diana Pebriani Daulay Fauziah Fiardilla Gunawan, Muhammad Azizi Hafids, Sahrial Ika Gusriani Indra Lasmana Tarigan Indriyani Indriyani Indriyani Indriyani Indriyani Indriyani Irma Rahmayani Madyawati Latief Madyawati Latief Marcelina, Bangun Naomi Mursyid Mursyid . Mursyid Djawas Nabila, Annisa Candra Nazarudin Ninada, Ninada Nopi Sri Wahyunita Nurul Huda Purba, Daniel Tua Rafael, Fadhil Luthfi Rahayu Suseno Rahmayani, Irma Rani Permata Sari Renesteen, Editha Rudi Prihantoro, Rudi S. Ningsih Slamet Slamet Sovia, Eli Surhani Suseno, Rahayu Ulyarti Yusof, Yus Aniza