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All Journal PEST Tropical Journal Jurnal Penelitian Hasil Hutan Jurnal Online Mahasiswa (JOM) Bidang Pertanian Jurnal Riset Industri Hasil Hutan Jurnal Ilmiah Pertanian Jurnal Biologi Tropis Wahana Forestra: Jurnal Kehutanan PERENNIAL Jurnal Pembelajaran dan Biologi Nukleus ULIN: Jurnal Hutan Tropis Jurnal Penelitian Hasil Hutan Journal of Forest Science Avicennia Unri Conference Series: Community Engagement Sagu CANANG: Jurnal Pengabdian Masyarakat Jurnal Sylva Lestari JURNAL HUTAN TROPIS Jurnal Ilmu-Ilmu Kehutanan Innovative: Journal Of Social Science Research Jurnal Pengabdian Masyarakat Bangsa Leuser Journal of Environmental Studies Agrinus: Jurnal Agro Marin Nusantara Jurnal Natur Indonesia Jurnal Penelitian Hasil Hutan

Evi Sribudiani

Departement Of Forestry Faculty Of Agriculture Riau University

Author-ID : 386002

Agriculture, Biological Sciences & Forestry Arts Humanities 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 Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Nursing Physics Public Health Social Sciences Other

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Title

KARAKTERISTIK MUTU PATI SAGU DARI PROVINSI RIAU DENGAN PERLAKUAN HEAT MOISTURE TREATMENT (HMT) Shanti Fitriani; Evi Sribudiani; Rahmayuni '
Jurnal Sagu Vol 9, No 01 (2010)
Publisher : Universitas Riau

Sago plant (Hfetroxylon sp), is one of potential |riant producing of carbohydrate in Indonesia includingthe province of Riau. Sago starch (sago) is pith extract of sago stem. To obtain a high qualit}' of sago starchneed to do modified starches. Modified starches can be done with physical treatment, such as by heating at acertain water (Heat Moisture Tk^eatment/HMT). This study aims to determine the quality and the pastingprofile of sago with and without HMT from Inderagiri Hilir district and Bengkalis, Riau province. Thisresearch was used Completely Randomized Design (RAL), which consisting 4 treatments, each treatmentperformed three repetitions and obuined 12 units experiment. The treatments were: Bengkalis Non HMTtreatment (BN), non-treatment of HMT Inderi^iri HiHr (IN), Bengkalis with HMT treatment (BP), IndragiriHilir with HMT treatment (IF). Chemical analysis carried out on the moisture content, ash content, pHmeasurements, and starch pasting profile. The results showed that HMT affect the moisture content, ashcontent and crude fiber content of sago, and do not affect the pH as well as pasting profiles of sago.

STUDY ON THE QUALITY AND SELF LIFE OF SWEET BREAD MADE BY SUBTITUTION OF WHEAT FLOUR WITH LOKAL SAGO STARCH Usman Pato; Akhyar Ali; Evi Sribudiani; Dewi Librianti; Mukmin '
Jurnal Sagu Vol 12, No 1 (2013)
Publisher : Universitas Riau

The demand of Indonesia for wheat flour is predicted to increase by at least 6% every year. Meanwhile,Indonesia especially Riau Province has many kinds of food recourse viz. sago starch. The objective of thisstudy was to find out the best formulation in production of sweet bread made from wheat flour substitutedwith sago flour. Experimental study was conducted in Completely Randomized Design with six treatmentsand each treatment was done in three replications. Parameters observed were the contents of moisture, ash,and starch as well as leavening power, self life and organoleptic assessment of sweet bread. The dataobtained were analyzed by ANOVA and was continued with DNMRT test at 5% level. The organoleptic datawere analyzed by Friedman Test and data of gelatinous filament, flavor and rancidity were presented bydescriptive analysis. Results showed that substitution of wheat flour with sago starch significantly influencedmoisture and starch contents, leavening power and the organoleptic properties of sweet bread. However,substitution of sago starch did not affect ash content of sweet bread. In general, substitution up to 50% ofsago starch had met the Indonesian quality standard of sweet bread (SNI 01-3840-1995) except for lowleavening power. In addition, the self life of sweet bread in the treatment TM5 (wheat flour 50% and 50%sago starch) was similar to that of commercial sweet bread.Key words: sweet bread, sago starch, quality, self life

MUTU MANISAN KERING BUAH NAGA MERALI (HYLOCEREUS POFYRHIZUS) Faizahhamzah '; Evi Sribudiani
Jurnal Sagu Vol 9, No 01 (2010)
Publisher : Universitas Riau

This research aimed to I o the level of influence in addition of different sugar level to quality olmwchemicci characteristics (water rate, pH and sucrose), and storage level of dry sweetened red dragon fruitThis research was conducted hi Laboratory ofAnalysis and Processhig Laboratory of Rhiu University, Facult>of Agriculture. TUs reseacb used Randomized Group Design (RAK) of non factorial with added sugar asfoBow: Gl =«200 g, G2-4Mg, G3-«00 g, G4=800 g, and G5-1000 g. The best treatment result is GS with waterconcentrate of 18,50%, sucrose concentrate of29,45%, pH of 3,94 and 21 day storage and it received thebest consumer acceptance for dry sweetened red dragon fruit lor taste, texture, and colour.

Pengembangan Formulasi Sirup Berbahan Baku Kulit dan Buah Nanas Shanti Fitriani; Evi Sribudiani
Jurnal Sagu Vol 8, No 01 (2009)
Publisher : Universitas Riau

Pineapple fruit flesh has higher economic value than the pineapple skin. Therefore the use of pineapple skin in making products such as syrup will increase its economic value. This study aimed to determine pH, total dissolved solid and panelist aceptance of the syrup from pineapple fruit flesh and skin. This study consisted of 5 combinations as follow: K0 (100% pineapple flesh), K1 (25% pineapple skin + 75% pineapple flesh), K2 (50% pineapple skin+50% pineapple flesh), K3 (75% pineapple skin + 25% pineapple skin), K4 (100 pineapple skin). The experiment was conducted in completely randomized design with 3 replications. Parameter observed were pH, total the pH value of the syrup was not significantly different between all treatment, while total dissolved solid of syrup from pineapple flesh and skim produced was significantly differen. Syrup from up to 75% pineapple skin was still acceptable by the panelists for taste, colour, aroma and overall acceptance.

KAJIAN SUHU DAN LAMA PENGERINGAN TERHADAP KUALITAS ORGANOLEPTIK TEH HERBAL ROSELLA (Hibiscus sabdariffa Linn) Evi Sribudiani; A.K. Parlindungan; Volliadi '
Jurnal Sagu Vol 10, No 02 (2011)
Publisher : Universitas Riau

Rosella plants (Hibiscus sabdariffa Linn) is a source of very complex chemicalcomponents, especially in the petals. In addition, rosella flower petals is also one commodityeasily damaged, because the rosella flower petals have a fairly high water content of 86.2%.Therefore it is necessary for handling the effort to prevent such damage on dried rosella flowerpetals. The purpose of this study to look at the effects of temperature and duration of differentdrying of the organoleptic quality of herbal tea rosella (Hibiscus sabdariffa Linn.) The results ofthis study indicate that differences in temperature and drying time significantly influenced theresulting water content. The best treatment is A4 (drying at a temperature of 950C with a timeof drying for 3 hours) with a water content of 6.528%. In the organoleptic test 3.61 panelists forcolor, aroma of 3.05, and a sense of 3.22. Overall assessment of the A1-A4 shows the treatmentreceived by the panelists.Key words: rosella, drying temperature, drying time

Co-Authors ', Annahyan ', Arfitryana ', Faizahhamzah ', Mukhamadun ', Mukmin ', Rahmayuni ', Volliadi , Khairilkasdi A.K. Parlindungan Abd. Rasyid Syamsuri Abda Abda Agus Setiawan Ahmad Baiquni Ahmad Baiquni Rangkuti Ahmad Jailani, Ahmad Akhyar Ali Aldryandes Novriandra, Aldryandes Andilau Andilau Andilau Andilau, Andilau Andrie Andrie Angga Pramana, Angga Anissa Mayliana Anissa Mayliana Hidayah Aprianto, M. Ikhsan Arida Susilowati Iswanto Ariska Yuliana Putri Ariska Yuliana Putri Arya Arismaya Metananda Asri Gumilar Asri Gumilar Assodiqi Hidayatullah Assodiqi Hidayatullah Aulia Sari Betani, Anderlef Bifrenta Ginting Charlita Herantoro Pribadi Darli, Viny Volcherina Defri Yoza Desi Saswita Desyandri Desyandri Dewi Librianti Didi Tarmadi Didi Tarmadi Didi Tarmadi Dina Rina Rosinta Djarwanto Djarwanto Djarwanto Djarwanto Djarwanto Dwi Ajias Pramasari Dwi Ajias Pramasari Dwi Ajias Pramasari Dwi Seprina Eka Indra Setiawan Elsa Valencia , Ditiya Elvan Wahyu Elyasa Elyasa Elyasa Elyasa, Elyasa Erpino Erpino Erpino Esti Rini Satiti Esti Rini Satiti Ewi Irfani Fadli, Zulkhoiri Fadlian, M Rizky Fahrul Rozi Sembiring Faizahhamzah ' Farhan, Hafid Febriyanti, Fani Fifi Puspita Gandhiko Mohta Gemi Marta Jepri Ginting, Bifrenta Gultom, Dina Taruli Hamidi, Zikri Heny Anizar Hongki Napolion Hongki Napolion, Hongki Ika Lestari, Ika Ilen Purnama Sari Intan Yusarga Virnalisi Simarmata Isma, Olla Istiani, Widia Ita Yulia Juniati Lampita Sinaga Kevin Natama Pardede Khairilkasdi Khairilkasdi ' Kurnia Fitratunnisa Kurnia Fitratunnisa Lis Sutrisno Loga Mouli Pamula Gumaja M Rizky Fadlian M. Rizky Fadlian Mandala Yohannes Saputra Mandala Yohannes Saputra Maria Agustina Manurung Maria Manurung Agustina Manurung Marlina ' Masruri, Niskan Walid Mawaddatun izzati Mawaddatun ‘Izzati Memory Andila Metananda, Arya Arismaya Muhammad Abdi Muhammad Mardhiansyah Muhammad Tabrani Mukhamadun Mukhamadun ' Mukhamadun, Mukhamadun Mukhamadun, Mukhamadun Mukmin ' Nino Vembrianto Niskan Walid Masruri Nugraha, Lefdi Agung Nur Azlina NUR HASANAH Nur Hasanah Nur Suhada, Nur Nurloviana, Sanggra Nurul Qomar Nurwijayanti Oktorini, Yosi Pajri, Islami Pakpahan, Thania Eunike Pamula Gumaja, Loga Mouli Pardede, Kevin Natama Pardo Abastama Pebriandi, Pebriandi Pebrianto Rajagukguk Pramasari, Dwi Ajias Rahmad Fadillah Rahmayuni ' Rangkuti, Ahmad Baiquni Rangkuti, Rangkuti Raswen Efendi Ratih Damayanti Ratih Damayanti Refdanil Nurcan Rezki Bela Putra Rezki Bela Putra Riana Median Rido Sukmawi Rido Sukmawi Rifda Ningsih Rinta Hermiza Ningsih Rivo Muhammad Yundeya Rivo Muhammad Yundeya Romauli Tampubolon Rudianda Sulaeman Rudianda Sulaeman Rudianda Sulaeman Rudianda Sulaeman Rudianda Sulaeman safni auliarta Safruni Safruni Safruni Sahab, Ahmad Satria, Bima Danu Seprina, Dwi Setiawan, Eka Indra Shanti Fitriani Shobar Shobar Sofan Sofiyanto Somadona, Sonia Sudarmalik ' Sukma Rela Sukma Rela Sukma Surya Kusumah Sulaeman Yusuf Sulaeman Yusuf Sulaeman Yusuf Syafrinal Syafrinal Syafrinal Syafrinal, Syafrinal Syahril Syahril Syukri, Zulhusni Tarmadi, Didi Tuti Arlita USMAN PATO Vania, Desti Volliadi ' Vona Septiani Putri Vona Septiani Putri Wa Ode Muliastuty Arsyad Wa Ode Muliastuty Arsyad Wan Muhammad Yunus, Wan Muhammad Wishnu Sukmantoro Yoga Yudhatama Yossi Oktorini Yusuf, Sulaeman Yusup AMIN Yusup Amin Yusup Amin Yusup AMIN Yusup Amin

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