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All Journal Jurnal Ilmu Pangan dan Hasil Pertanian Industria: Jurnal Teknologi dan Manajemen Agroindustri Emerging Science Journal Jurnal Teknologi & Industri Hasil Pertanian Journal of Tropical AgriFood Canrea Journal: Food Technology, Nutritions, and Culinary Journal Food ScienTech Journal Budimas : Jurnal Pengabdian Masyarakat Unri Conference Series: Community Engagement Sagu JURNAL AGROINDUSTRI HALAL Teknologi dan Industri Pertanian Indonesia
Riftyan, Emma
Universitas Riau
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Medicine & Pharmacology Public Health Social Sciences Other

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Cellulose Microfiber Encapsulated Probiotic: Viability, Acid and Bile Tolerance during Storage at Different Temperature Usman Pato; Dewi Fortuna Ayu; Emma Riftyan; Fajar Restuhadi; Wasisso Tunggul Pawenang; Royyan Firdaus; Annisa Rahma; Irwandi Jaswir
Emerging Science Journal Vol 6, No 1 (2022): February
Publisher : Ital Publication

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.28991/ESJ-2022-06-01-08

Abstract

This work aimed to analyze the physicochemical properties of cellulose from OPT used in the fabrication of CMF and evaluate the efficacy of the hydrogel CMF as an encapsulant for L. fermentum InaCC B1295 stored at room temperature and in the refrigerator. The Kjeldahl method was used to evaluate the protein content; the gravimetric method was used to determine OPT's ash, moisture, and fiber contents; the Soxhlet method was used to determine the fat content carbohydrates were computed using the difference method. The levels of holocellulose, lignin, and cellulose were also determined. Viability, acid and bile resistance of strain B1295 were evaluated at various temperatures for 35 days. The most abundant component of OPT fiber was cellulose, followed by hemicellulose and lignin. XRD examination revealed that OPT cellulose has a crystal index of 83.40%. FTIR analysis was used to detect the stretching vibrations of the –OH group on cellulose at 3419.03 cm-1. CMF hydrogel from OPT sustained L. fermentum InaCC B1295 survival for up to 28 days at room and refrigerated temperatures. At acidic conditions and in the presence of bile, the viability of L. fermentum InaCC B1295 was excellent, with a drop in cell population of less than 0.2 log CFU/g over 35 days at room and refrigerated temperatures. CMF obtained from OPT can be used as an encapsulant to maintain viability, acid resistance and bile of probiotics. There is still a need for research into the usage of CMF from OPT in combination with other encapsulants to extend the storage life of L. fermentum InaCC B1295. Doi: 10.28991/ESJ-2022-06-01-08 Full Text: PDF
POTENSI PROBIOTIK UNTUK MENCEGAH PENULARAN COVID-19 MELALUI PENINGKATAN KEKEBALAN TUBUH MANUSIA Emma Riftyan; Usman Pato; Dewi Fortuna Ayu; Evy Rossi
Jurnal Sagu Vol 20, No 1 (2021)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (863.995 KB) | DOI: 10.31258/sagu.v20i1.7927

Abstract

Pandemi COVID-19 yang awalnya bermula di Wuhan Cina begitu cepat menyebar ke lebih dari 206 negara termasuk Indonesia. Penggunaan vaksin merupakan suatu tindakan preventif yang cukup efektif dalam pencegahan penularan COVID-19. COVID-19 disebabkan oleh SARS-CoV-2 yang merupakan hasil mutasi dari SARS-CoV yang memiliki sifat virulensi yang lebih tinggi dan menyebar lebih cepat. Terhitung pada tanggal 7 April 2020, jumlah orang yang terinfeksi telah mencapai lebih 1.352.045 orang di antaranya 76.328 orang meninggal dunia. Walaupun belum ada obat khusus untuk mengobati COVID-19, namun pemberian obat misalnya remdesivir, fapilavir dan chloroquin fosfat dapat menyembuhkan 293.665 orang pasien. Selain tindakan terapi, tindakan preventif seperti peningkatan kekebalan tubuh merupakan langkah yang penting untuk mencegah penularan berbagai jenis penyakit. Hasil penelitian menunjukkan bahwa probiotik dapat meningkatkan kekebalan tubuh melalui crosstalk antara probiotik dan mukosa usus. Interaksi antara probiotik dan mukosa usus dapat meningkatkan pembentukan limfosit yaitu sel B dan sel T, interleukin utamanya IL-10 dan IL-1β, imunoglobulin terutama IgA, sel NK dan sel Th-17. Pembentukan komponen ini secara langsung akan meningkatkan sistem kekebalan tubuh terhadap penularan berbagai penyakit termasuk COVID-19.
Pemberdayaan masyarakat melalui pembuatan Selai Jeruk Kuok di Dusun Pulau Belimbing, Desa Kuok, Kec. Kuok, Kab. Kampar Edo Saputra; Emma Riftyan; Yossie Kharisma Dewi; Anthony Hamzah
Unri Conference Series: Community Engagement Vol 2 (2020): 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.2.269-274

Abstract

Kuok Village is one of the villages in the Kuok sub-district which has an area of ​​6000 hectares. The population in this village is 8352 people. The majority of the population in the Kuok village works as farmers. One of the commodities that cultivated by farmers is the orange orchard. Oranges in this village are still managed in fresh form and have not been made into a by-product. Hence, the Unri Community Service Team diversified its oranges derivative products, namely marmalade. The purpose of this community service is to solve the decay of oranges during the harvest season by processing oranges into marmalade that can increase community income. The methods used are survey, socialization and training. The process of making this jam begins with peeling the oranges, then all that is taken is the oranges flesh then mashed, then boiled the orange juice until it boils, then added sugar and put it in until the temperature is 105ºC, then the jam is placed in a jar.
Pengolahan Jeruk Siam dan Nanas menjadi produk bernilai jual tinggi di Desa Pulau Jambu, Kampar Emma Riftyan; Yusmarini Yusmarini; Vonny Setiaries Johan; Shanti Fitriani; Edo Saputra; Yossie Kharisma Dewi
Unri Conference Series: Community Engagement Vol 3 (2021): 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.3.616-621

Abstract

The potential of Pulau Jambu in the agricultural aspect, especially Siamese oranges, is a potential in itself. The majority of the work of people in Pulau Jambu, Kuok District as Siamese orange farmers and the abundance of Siamese oranges in Pulau Jambu are one of the reasons for the purpose of this community service. The problem faced by Siamese orange farmers is they have lack of knowledge and skills in processing Siamese oranges so that the harvested Siamese oranges so far are only sold in fresh, not in processed. The method implemented in this community service activity is by providing guidance and training from the production aspect and the business management aspect. The training provided is processing Siamese oranges in the form of jam and drinks with the addition of pineapple which is also a local potential of Kampar Regency.
indonesia Yusmarini Yusmarini; Yossie Kharisma Dewi; Usman Pato; Shanti Fiftriani; Emma Riftyan; Edo Saputra
Unri Conference Series: Community Engagement Vol 4 (2022): 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.4.126-133

Abstract

Orange and pineapple juice drinks are one of the products that have been made by UKM Desa Pulau Jambu. The processing of the fruit juice drink is still done manually for the whole process. The purpose of this service activity is to provide innovation in the processing of orange and pineapple juice drinks. The method implemented in this community service activity is to provide guidance and training from the production aspect. The training provided is the processing of orange and pineapple juice using the development of processing technology in the form of a semi-automatic orange and pineapple juice mixer machine. The automatic mixer is proven to be able to facilitate the production process of orange and pineapple juice drinks compared to manual mixing.
Produksi dan pemasaran minuman Nata de Pina program Usaha Produk Intelektual Kampus (UPIK) Fakultas Pertanian Universitas Riau Usman Pato; Yusmarini Yusmarini; Edfan Darlis; Emma Riftyan; Edo Saputra
Unri Conference Series: Community Engagement Vol 4 (2022): 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.4.134-142

Abstract

Waste is a residual object produced from nature or human activities. One of the solid wastes generated from human activities that can be utilized is waste from processing pineapples. Pineapple is one of the main fruit commodities that grow in Riau Province. Pineapple skin contains water 87.72%, crude fiber 20.87%, carbohydrates 17.53%, protein 4.41%, and reducing sugar 13.65%. Nata de pina can be used as a nata de pina drink which contains a lot of fiber as a result of the activity of Acetobacter xylinum which converts sugar into cellulose. The method used in this activity is to conduct a survey of production and marketing preparation, preparation of production tools and materials, training in making D'PINA drinks. Production of nata drink using raw materials in the form of pineapple skin obtained from industry in Kualu, Kampar Regency or pineapple fruit traders in traditional markets using a blender by adding water (1:1). 4 or 8% sucrose and added 0.5% urea (food grade) from the volume of the medium and then heated at 100ºC for 30 minutes this medium added 20% starter A. xylinum by opening a little one end of the tray cover then the tray was closed and incubated at room temperature for about 7–14 days.
Pemanfaatan Lactobacillus plantarum 1 RN2-53 dalam Pembuatan Minuman Probiotik Berbasis Sari Buah Melon dengan Variasi Penambahan Sukrosa Yusmarini Yusmarini; Vonny Setiares Johan; Shanti Fitriani; Emma Riftyan; Olo Marasi Siagian
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 13, No 1 (2021): Vol. (13) No. 1, April 2021
Publisher : Agricultural Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (971.262 KB) | DOI: 10.17969/jtipi.v13i1.18531

Abstract

Lactic acid bacteria which have the potential as probiotic agents are often used in the manufacture of functional food products and one of them is fermented drink. The research objective was to utilize isolate of Lactobacillus plantarum 1 RN2-53 in the manufacture of melon juice-based fermented drinks and to acquire the best concentration of sucrose addition for the quality of fermented drinks. The study used a randomized complete design which variations in the addition of sucrose treatment, namely without the addition of sucrose as a control and the addition of sucrose 2, 4, 6, and 8%, respectively. Each treatment was repeated three times. The data obtained were analyzed statistically using analysis of variance with SPSS version 26 software. The results showed that variations in the addition of sucrose had a significant effect on the total lactic acid, total solids, taste and overall hedonic test, but had no significant effect on the pH value, total lactic acid bacteria, color and aroma of fermented drinks. The addition of 4% sucrose resulted in a better fermented drink with a pH value of 3.74; total lactic acid was 0.510%; total lactic acid bacteria was 8.477 log CFU/ml and total solids was 5.99%. Descriptively fermented drinks have a greenish white color, lack a distinctive fermented aroma, taste of sweet and sour, overall somewhat favored by the panelists. 
VARIASI PENGGUNAAN SUKROSA PADA MEDIUM NATA DE BANANA SKIN TERHADAP KINETIKA PERTUMBUHAN SELULOSA MIKROBIAL Alexander Hutagaol; Fajar Restuhadi; Emma Riftyan; Edo Saputra
Jurnal Sagu Vol 22, No 1 (2023)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/sagu.22.1.p.8-14

Abstract

Nata de banana skin  merupakan nata yang berasal dari kulit pisang. Pertumbuhan mikroba berguna secara kuantitatif dengan studi kinetika yang disetel untuk mengetahui pertumbuhan selulosa dengan kecepatan maksimum (V  maks  ) dan pengaturan  Michaelis-Menten  (K  M  ). Penelitian ini bertujuan untuk menentukan formula sukrosa terbaik dan kecepatan maksimum (V  max  ) serta konstanta  Michaelis-Menten  (K  M ) pada selulosa mikroba yang dihasilkan. Penelitian ini dilakukan secara eksperimental dengan menggunakan rancangan acak lengkap dengan empat perlakuan dan empat ulangan sehingga diperoleh 16 satuan percobaan.Perlakuan dalam penelitian ini adalah P1 (5% sukrosa), P2 (7% sukrosa), P3 (9% sukrosa) dan P4 (11% sukrosa). Data yang diperoleh dianalisis dengan menggunakan  analysis of variance (ANAVA). Jika Fhitung ≥ Ftabel maka dilanjutkan dengan Uji Jarak Berganda Duncan (DMRT) pada taraf 5%. Hasil variansi menunjukkan bahwa kintika pertumbuhan biomassa selulosa mikroba pada pembuatan nata de banana skin dengan penggunaan sukrosa berpengaruh nyata terhadap ketebalan nata, bobot basah nata, bobot kering nata. rendemen dan kadar gula total. Formulasi perlakuan penambahan sukrosa terbaik pada penelitian ini adalah perlakuan P3 (sukrosa 9%) yang memiliki ketebalan nata 0,30 cm, berat basah nata 6,18 g, berat kering nata 0,079 g, rendemen 5,16%.Nilai kinetika pertumbuhan biomassa mikrobial selulosa kulit pisang Nata de yang dihasilkan adalah kecepatan maksimum (V  max  ) sebesar 0,96019 μM/ml dan konstanta optimum menurut  Michaelis-Menten  (KM  ) 0,61614 μM.
Enhancing Consumer Engagement through Kansei Engineering: A Novel Approach to Sago Rice Packaging Design Johan, Vonny Setiaries; Riftyan, Emma; Khairany, Septy
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.2024.013.01.3

Abstract

AbstractThe purpose of this study was to produce a sago rice packaging design that suits consumer preferences using the Kansei Engineering method. This study employed a survey method and quantitative analysis. The Kansei words selected in this study included communicative, transparent, informative, practical, safe, brightly colored, attractive, innovative, size-appropriate, unique, strong, creative, distinctive, patterned, and protective of the product (15 words in total). The design elements and sub-elements identified from 10 samples of analog rice packaging were packaging materials (aluminum foil and plastic), labels (digital printing and stickers), packaging forms (standing pouches, side gusset pouches, and sachets), and colors (many colors (>3 colors), few colors (2-3 colors), and plain). The packaging design desired by consumers, based on conjoint analysis, reflected the Kansei words practical, attractive, innovative, unique, creative, distinctive, and patterned. Consumers preferred packaging made of aluminum foil, labeled with digital printing, in the form of a standing pouch, and featuring many colors (>3 colors).Keywords: Kansei Engineering, Kansei word, packaging design plan, sago rice AbstrakTujuan penelitian ini adalah menghasilkan rancangan desain kemasan beras sagu yang sesuai dengan keinginan konsumen menggunakan metode Kansei Engineering. Penelitian ini menggunakan metode survei dan analisis kuantitatif menggunakan metode Kansei Engineering. Kata Kansei yang terpilih pada penelitian ini adalah komunikatif, transparan, informatif, praktis, aman, berwarna terang, menarik, inovatif, ukuran sesuai kebutuhan, unik, kuat, kreatif, berciri khas, bermotif dan melindungi produk (15 kata). Elemen desain dan sub elemen desain yang dipilih berdasarkan identifikasi 10 sampel kemasan beras analog adalah bahan kemasan terdiri dari aluminium foil dan plastik, label kemasan terdiri dari digital printing dan stiker, bentuk kemasan terdiri dari standing pouch, side gusset pouch, dan sachet, dan warna kemasan terdiri dari banyak warna (>3 warna), sedikit warna(2-3 warna), dan polos. Desain kemasan yang diinginkan konsumen berdasarkan kombinasi yang muncul dari hasil conjoint analysis menggambarkan kata kansei praktis, menarik, inovatif, unik, kreatif, berciri khas, dan bermotif dan kemasan dengan bahan aluminium foil, berlabel digital printing, berbentuk standing pouch, dan terdiri banyak warna (>3 warna).Kata kunci: Beras sagu, Kansei Engineering, kata Kansei, rancangan desain kemasan  
KARAKTERISTIK MUTU VELVA PEPAYA DAN PISANG AMBON Herawati, Netti; Mutiara, Syawatul; Riftyan, Emma
Jurnal Sagu Vol 23, No 1 (2024)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/sagu.23.1.p.1-8

Abstract

Velva merupakan salah satu jenis makanan pencci mulut (frozen dessert) yang umumnya terbuat dari campuran pure buah, gula, dan bahan penstabil yang dibekukan sehingga memiliki tekstur halus dan menyerupai es krim. Buah pepaya memiliki aroma yang khas, sehingga jika diolah menjadi produk olahan velva akan menghasilkan aroma yang kurang disukai. Aroma velva pepaya dapat diperbaiki dengan mengombinasikan buah lainnya seperti pisang ambon.  Pisang ambon memiliki aroma yang khas, karena daging pisang ambon mengandung komponen-komponen volatil yang dapat menimbulkan aroma khas dari pisang ambon. Tujuan penelitian ini adalah untuk memperoleh rasio terbaik dari bubur pepaya dan bubur pisang ambon terhadap karakteristik kimia dan sensori velva. Penelitian ini dilakukan secara eksperimen dengan menggunakan rancangan acak lengkap (RAL) dengan lima perlakuan dan tiga kali ulangan sehingga diperoleh 15 unit percobaan.  Perlakuan velva dalam penelitian ini yaitu perbandingan bubur buah pepaya dan pisang ambon meliputi PP1 (70:30), PP2 (60:40), PP3 (50:50), PP4  (40:60), PP5 (30:70).  Data yang diperoleh dianalisis secara statistik dengan menggunakan ANOVA. Jika F hitung lebih besar atau sama dengan F tabel maka analisis akan dilanjutkan dengan uji lanjut duncan multiple range test (DMRT) pada taraf 5%. Parameter yang diamati adalah total padatan, overrun, waktu leleh, kadar serat kasar, vitamin C, dan penilaian sensori. Hasil sidik ragam menunjukkan bahwa jumlah bubur buah pepaya dan bubur pisang ambon yang berbeda berpengaruh nyata terhadap overrun, waktu leleh, kadar serat kasar, total padatan, dan penilaian sensori.  Perlakuan terpilih berdasarkan parameter uji adalah jumlah bubur buah pepaya dan pisang ambon PP3 (50:50) menghasilkan total padatan 27,75%, overrun 7,69%, waktu leleh 14,15 menit, kadar serat kasar 2,40%, vitamin C 23,47 mg, berwarna oranye, berasa pisang, beraroma pisang, dan lembut serta secara hedonik disukai oleh panelis. 
Co-Authors Agustina, Hylda Putri Alexander Hutagaol Annisa Rahma Anthony Hamzah Apriani, Imelda Nur Ayu, Nur Lidya Chairani, Shauma Fithra Dewi Fortuna Ayu Dewi, Yossie Kharisma Edfan Darlis Edo Saputra Erpiani Siregar Fadhilah, Tiyah Fajar Restuhadi Firmansyah, M. Hafiddin Gultom, Priscila Manuella Gussamwang, Muhammad Harahap, Hamdan Fauzi Harvey, Edwardo Hasnah, Nur Irwandi Jaswir Junita, Putri Khairany, Septy Lestari, Ririn Puji Mohamad, Nizaha Juhaida Mutiara, Syawatul Netti Herawati Nisbah Nisbah Nugroho, Wahyu Satrio Nur Hasnah AR Olo Marasi Siagian Prihartini, Asti Dian Ramadhani Putri, Cahya Dwi Putri, Dea Aulia Rahmayuni Rahmayuni, Rahmayuni Rossi, Evy Royyan Firdaus S Siswanto Shanti Fiftriani Shanti Fitriani Siswanto Sitohang, Jeplin Susanti, Dewi Susi USMAN PATO Va, Hanny Sc Vonny Setiares Johan Vonny Setiaries Johan Wasisso Tunggul Pawenang Yusmarini Yusmarini Yusni Maulida