Article Per Year (5 Year)
p-Index From 2021 - 2026
2.9
P-Index
This Author published in this journals
All Journal Journal of Food and Pharmaceutical Science Berkala Perikanan Terubuk Abdimas Talenta : Jurnal Pengabdian Kepada Masyarakat Jurnal Hilirisasi IPTEKS (JHI) Canrea Journal: Food Technology, Nutritions, and Culinary Journal Budimas : Jurnal Pengabdian Masyarakat Jurnal Pengabdian Masyarakat Multidisiplin Unri Conference Series: Community Engagement Hippocampus: Jurnal Pengabdian Kepada Masyarakat Journal of Applied Business and Technology Journal of Food and Pharmaceutical Sciences Jurnal Perikanan Jcommits : The Journal of Community Empowerment, Innovation, and Sustainability Jurnal Agroindustri Halal
Erpiani Siregar
Jurusan Teknologi Pertanian, Fakultas Pertanian, Universitas Riau, Pekanbaru, Indonesia, 28293
Religion Aerospace Engineering Agriculture, Biological Sciences & Forestry Humanities Astronomy Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Dentistry Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Neuroscience Nursing Public Health Social Sciences Veterinary Other

Published : 18 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 18 Documents
Search

 1   2 
Profil Sensori Produk Pangan Kering dengan Pemanfaaatan Tepung Ampas Kelapa dan Pati Sagu Shanti Fitriani; Ayu Diana; Erpiani Siregar; Fikratul Ihsan; Masyitah; Fadlila Endyra; Ririn Oktavia Sitinjak; Dimas Wahyudi
JURNAL AGROINDUSTRI HALAL Vol. 12 No. 1 (2026): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v12i1.22598

Abstract

The potential of coconut pulp, which has not been optimally utilized, and the availability of sago starch in Riau Province presents a great opportunity for food product diversification. Food diversification can be carried out in snack bars and dry bread products. Sensory evaluation was conducted to determine acceptability, perceived quality attributes, and specific characteristics that arise from the use of coconut pulp flour and sago starch in the formulation. The objective of this study was to compare the sensory profiles of dry food products, namely snack bars and dry bread, with different coconut pulp flour and sago starch. A completely randomized design (CRD) with five treatments and four replicates was used. The results showed that coconut pulp flour and modified sago starch ratio (pregelatinization and HMT) had a significant effect on sensory attributes, especially brown color, while they had no significant effect on aroma, coconut pulp flavor, chewiness (snack bar), brittleness (dry white bread), or hedonic score. The best snack bar and dry bread treatments in this study were modified sago starch ratio and coconut pulp flour (80:20).
PEMBERDAYAAN MASYARAKAT MELALUI PEMANFAATAN LIMBAH MINYAK JELANTAH MENJADI SABUN PEMBERSIH LANTAI DI DESA KARYA INDAH KECAMATAN TAPUNG KAMPAR Imelda Yunita; Erpiani Siregar; Resdati -; Mun Holidah; Gabriel Jose Gilbert Simanjuntak
Jurnal Pengabdian Masyarakat Multidisiplin Vol 8 No 1 (2024): Oktober
Publisher : LPPM Universitas Abdurrab

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36341/jpm.v8i1.5275

Abstract

One household waste that has an impact on the environment is used cooking oil (used cooking oil). Used cooking oil can pollute the environment if it is simply dumped into the environment. The impact is like the potential for soil and water damage. One way that can be done to overcome the problem of environmental pollution is to diversify used cooking oil by processing it into valuable products such as making floor cleaning soap. Used cooking oil has economic potential if it can be managed properly. The purpose of this community service is to increase the knowledge and skills of housewives in processing used cooking oil waste into floor cleaning soap. The method of community service activities is counseling and training in making floor cleaning soap. The community service activities were carried out at Gravindo 1 Housing which was attended by housewives in Tapung District, Kampar Regency, Riau. The results of the community service activities that have been carried out based on the results of the Pre Test and Post Tets, namely before the training activities are carried out, it is known that housewives do not know that used cooking oil can be used as an ingredient in making floor cleaning soap and the procedure for making floor cleaning soap. After the counseling and training activities were given according to the results of the Pre Test, there was an increase in housewives' knowledge about the utilization of used cooking oil into floor cleaning soap and procedures for making floor cleaning soap. Conclusions and recommendations from this service activity are that it can increase the knowledge and skills of housewives in making floor cleaning soap. It is hoped that similar activities will also be implemented in various places to be able to overcome the problem of used cooking oil waste and increase knowledge and skills for the community in utilizing waste into useful and economically valuable products.
PENGEMBANGAN MINUMAN PROBIOTIK KEKINIAN SEBAGAI PANGAN FUNGSIONAL DI KAMPUS UNIVERSITAS RIAU Evy Rossi; Dewi Fortuna Ayu; Ayu Diana; Imelda Yunita; Erpiani Siregar; Yossie Kharisma Dewi; Jum’atri Yusri; Atika Zarefar
Jurnal Hilirisasi IPTEKS Vol. 8 No. 2 (2025)
Publisher : LPPM Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jhi.v8i2.878

Abstract

Indonesia's food and beverage industry continues to grow rapidly, especially for value-added products such as functional foods. Probiotic beverages, as a type of functional food, hold tremendous market potential. This activity is also expected to foster an entrepreneurial spirit among students through the development of innovative products that have high market potential. The method of implementing Campus Intellectual Product Business Development (UPIK) activities is carried out at the IbIKK entrepreneurship unit, Department of Agricultural Technology, Riau University. The activities were carried out from July to October 2024. The implementation of the programme was divided into six sequential main stages: (1) preparation and planning, including the initial product formulation design and the development of activity instruments; (2) a survey of market needs and preferences; (3) product formulation development and application; (4) intensive training and production demonstrations for the partners; (5) assistance in marketing strategies, packaging design, and product evaluation; and (6) final monitoring and evaluation. Partners (IbIKK Unit) produce and market functional foods in the form of Yoghurt, Kefir, and Kombucha in the form of contemporary drinks. The implementation team conducted monitoring and evaluation in the form of questionnaires to consumers (80 people) who were randomly selected. Based on this activity, it was concluded that the development of probiotic functional drinks at Riau University has great potential thanks to healthy lifestyle awareness and a broad market, but its success requires product innovation, campus support, and a mature strategy to overcome competition and limited resources.
Training of Making Sheredded Banana Flower (Musa paradisiaca) in the Development of Local Food Products in Rantau Panjang Kiri Village Kubu Babussalam District Rokan Hilir Mhd. Andry Kurniawan; Dewi Fortuna Ayu; Raswen Efendi; Ayu Diana; Erpiani Siregar; Imelda Yunita; Yossie Kharisma Dewi; Rahmadini Payla Juarsa
ABDIMAS TALENTA: Jurnal Pengabdian Kepada Masyarakat Vol. 10 No. 2 (2025): ABDIMAS TALENTA: Jurnal Pengabdian Kepada Masyarakat
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/abdimastalenta.v10i2.18348

Abstract

Training of making shredded banana flower (Musa paradisiaca) is one of the efforts in developing local food products that have the potential to increase the economic value of banana flower and provide an alternative source of vegetable protein for the people of Rantau Kiri Village. This activity aims to provide knowledge and skills to the community in processing banana flower into delicious and nutritious shredded banana flower. The methods used in this training include socialization and education, demonstration, also hands-on practice of making shredded banana flower. The materials presented included an introduction to banana flower, its health benefits, processing techniques, and product marketing strategies. Demonstrations and hands-on training provided participants with the opportunity to observe and practice the process of making shredded banana flower. Evaluation results showed that the training successfully improved participants' knowledge and skills in making shredded banana flower. In addition, participants also showed high enthusiasm and interest in developing the business of making shredded banana heart as a local food product.
Pengembangan Umkm untuk Meningkatkan Kesejahteraan Masyarakat di Desa Pagaruyung, Kampar, Riau Erpiani Siregar; Yusmarini Yusmarini; Usman Pato; Dewi Fortuna Ayu; Shanti Fitriani; Emma Riftyan; Yossie Kharisma Dewi; Bintang Sipartogi Panjaitan; Yusni Maulida
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.
Characteristics of Pie Crusts Made from Modified Cassava Flour (MOCAF) and Red Bean Flour Erpiani Siregar; Dewi Fortuna Ayu; Shelby Julia Putri Elvis; Ayu Diana; Rahmayuni Rahmayuni
Journal of Food and Pharmaceutical Sciences Vol 14, No 1 (2026): J.Food.Pharm.Sci
Publisher : Integrated Research and Testing Laboratory (LPPT) Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jfps.24058

Abstract

The development of bakery products has increased the demand for wheat flour alternatives, especially for individuals with dietary restrictions. This study aims to investigate the characteristics of pie crusts made from MOCAF (modified cassava flour) and red bean flour at various ratios. The experimental method used was a completely randomized design (CRD) with four treatments: MK1 (90% MOCAF, 10% red bean flour), MK2 (85% MOCAF, 15% red bean flour), MK3 (80% MOCAF, 20% red bean flour), and MK4 (75% MOCAF, 25% red bean flour). The parameters evaluated included moisture content, ash content, protein content, fat content, and sensory testing (color, aroma, taste, and crumb texture) using descriptive and hedonic tests. The results of the study showed that increasing the proportion of red bean flour significantly affected the sensory characteristics and nutritional content of pie crusts. MK4, with a ratio of 75% MOCAF and 25% red bean flour, achieved the highest hedonic scores for color (3.63), taste (3.50), aroma (3.86), and crumbly texture (4.18), which were most preferred by the panelists. Proximate analysis revealed that MK4 had a moisture content of 4.21%, ash content of 1.88%, protein content of 9.94%, and fat content of 26.09%. In conclusion, the addition of red bean flour to the pie crust formulation with MOCAF improves sensory quality and nutritional value, making it a suitable alternative for healthier bread products.
Pelatihan Desain Kemasan untuk Meningkatkan Kapasitas Ibu Rumah Tangga dalam Pengembangan Produk Pembersih di Desa Karya Indah Imelda Yunita; Ayu Diana; Erpiani Siregar; Fikratul Ihsan; Resdati Resdati; Rahmayuni Rahmayuni; Muhammad Zakiyul Fikri
Hippocampus: Jurnal Pengabdian Kepada Masyarakat Vol 5 No 1 (2026): JUNI 2026
Publisher : PUSAT PENELITIAN DAN PENGABDIAN PADA MASYARAKAT (PPPM) POLITEKNIK NEGERI SAMBAS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47767/hippocampus.v5i1.1337

Abstract

Packaging design is an important aspect of enhancing the attractiveness and market value of products, Packaging design plays an important role in increasing the attractiveness and selling value of a product. This community service activity aims to improve the ability of housewives in Karya Indah Village, Apung District, Kampar Regency, in designing packaging for dishwashing soap and floor cleaner. The activity was carried out through socialization, education, demonstration, and direct practice using the Canva and PixelLab applications based on Android. The material covers the function of packaging as a visual communication medium, basic design principles, color selection, arrangement of product information, and making packaging stickers. The results of the activity showed that participants actively took part in the training and were able to produce more attractive and informative packaging designs. This training also increased participants' understanding of the role of packaging in supporting marketing and product competitiveness. This activity successfully improved the knowledge and skills of partners in designing packaging and supported the development of household businesses.
Beyond Cold Storage and Smart Milk Bank as a Disruptive Supply Chain Innovation for Strengthening National Dairy Industry Resilience Nicholas Renaldo; Achmad Tavip Junaedi; Suhardjo Suhardjo; Azridjal Aziz; M. Dalil; Erpiani Siregar; Jahrizal Jahrizal; Umar Faruq; Jaswar Koto; Kristy Veronica
Journal of Applied Business and Technology Vol. 7 No. 2 (2026): Jounal of Applied Business and Technology
Publisher : Institut Bisnis dan Teknologi Pelita Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35145/b277se34

Abstract

The national dairy industry faces persistent challenges related to fluctuating milk supply, quality deterioration, limited traceability, and inefficiencies in conventional milk collection and storage systems. This study proposes the Smart Milk Bank (SMB) as a disruptive supply chain innovation that moves beyond the conventional function of cold storage by integrating rapid cooling, cold-chain management, real-time quality monitoring, digital traceability, inventory management, and an intermediary business model. An applied research and technology development approach is employed, involving system requirement analysis, prototype development, functional testing, industrial implementation, and performance evaluation. Data are obtained from milk quality measurements, sensor records, production and inventory data, operational observations, and stakeholder feedback. The proposed system is designed to transform the milk bank into an active supply-chain buffer capable of coordinating milk quality and volume according to industrial demand. Performance evaluation focuses on milk losses, quality consistency, supply stability, operating costs, traceability, and system reliability. The proposed targets include reducing damaged milk from approximately 10–15% to 6–8%, improving managed supply stability by 20–30%, and reducing operating costs by 15–25%. The study positions Smart Milk Bank as a systemic innovation in which technological integration and business-model innovation jointly strengthen dairy supply chain resilience. The findings provide a conceptual and practical foundation for developing a scalable, digitally enabled milk supply system that can support the competitiveness, sustainability, and resilience of the national dairy industry. 
Co-Authors Achmad Tavip Junaedi Atika Zarefar Ayu Diana Ayu Diana Ayu, Dewi Ayu, Nur Lidya Azridjal Aziz Bintang Sipartogi Panjaitan Chairani, Shauma Fithra Dewi Fortuna Ayu Dimas Wahyudi Emma Riftyan Evy Rossi Fadlila Endyra Fikratul Ihsan Gabriel Jose Gilbert Simanjuntak Imelda Yunita Jahrizal Jaswar Koto Jum’atri Yusri Kristy Veronica Lucia Dewi Indrayani Manurung Lucia Dewi Manurung M Dalil M. Hidayatullah Setia Dharma Putra Manurung, Lucia Dewi Masyitah Masyitah Mhd Andry Kurniawan Mohamad, Nizaha Juhaida Muhammad Zakiyul Fikri Mun Holidah Mustakim Mustakim Nicholas Renaldo Nur Hasnah AR Putra, M. Hidayatullah Setia Dharma Putri Elvis, Shelby Julia Rahmadini Payla Juarsa Rahmayuni Rahmayuni Raswen Efendi Resdati Resdati - Ririn Oktavia Sitinjak Shanti Fitriani Shelby Julia Putri Elvis Siregar, Rizki Febriansyah Suhardjo Syahputra, Sofyan Anwar Umar Faruq Usman Pato Vonny Setiaries Johan Yossie Kharisma Dewi Yusmarini Yusni Maulida Yusni Maulida Yusri, Jum’atri