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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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Characteristics of Wet Noodles From Sago and Sweet Potato Starch with Mung Bean Flour Substitution Shanti Fitriani; Yusmarini Yusmarini; Emma Riftyan; Yossie Kharisma Dewi; Ririn Puji Lestari; Tiyah Fadhilah
Food ScienTech Journal Vol 6, No 2 (2024)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v6i2.24579

Abstract

Sago starch and sweet potato starch are promising alternatives for wet noodle production due to their high amylose and amylopectin content, which contribute to desirable quality characteristics. This study was conducted to determine the effect of the ratio of starch (sago and sweet potato respectively) to mung bean flour on the physicochemical properties of wet noodles, as well as to obtain the best wet noodle formulation. The research was conducted experimentally using a completely randomized design with ten treatments and four replicates. The treatments involved varying ratios of starch to mung bean flour for sago starch-based noodles (SP1: 100:0, SP2: 80:20, SP3: 70:30, SP4: 60:40, SP5: 50:50) and sweet potato starch-based noodles (JP1: 100:0, JP2: 80:20, JP3: 70:30, JP4: 60:40, JP5: 50:50). Parameters measured for the starches included water holding capacity (WHC), swelling power, and solubility. Wet noodle parameters included moisture, ash, and protein content, elongation, water absorption, and sensory characteristics (color, aroma, taste, chewiness, and overall preference). Data were analyzed statistically using ANOVA and further evaluated with DMRT at a 5% significance level. Results showed that different ratios of sago or sweet potato starch and mung bean flour significantly affected all observed parameters. Among the treatments, JP4 (60:40) received the highest hedonic scores, indicating panelists’ preference for all sensory attributes, including color, aroma, taste, chewiness, and overall acceptability. This study demonstrates the potential of using sago starch and sweet potato starch with mung bean flour substitution to develop wet noodles that meet both sensory and nutritional quality standards.
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.
KARAKTERISTIK MUTU YOGHURT BUAH NAGA MERAH (HYLOCEREUS POLYRHIZUS) SELAMA PENYIMPANAN Haganta Bangun; Usman Pato; Emma Riftyan
SAGU Vol. 24 No. 2 (2025): SAGU Journal – Agri. Sci. Tech., September, 2025, Vol. 24 : No. 2
Publisher : Fakultas Pertanian Universitas Riau

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Abstract

Yogurt is a beverage product processed through milk fermentation using Lactobacillus bulgaricus and Streptoccocus thermophilus. To add flavor, color, and aroma so as to improve the oraganoleptic properties of yogurt, it is necessary to add fruit in the manufacturing process such as dragon fruit. The use of red dragon fruit puree in yogurt is expected to increase the shelf life of yogurt, improve organoleptic, and increase the nutritional value of yogurt, as well the antioxidants content that function to prevent or delay several types of cell damage due to the oxidation. This study aimed to determine the quality characteristics of red dragon fruit yogurt during storage. The research was carried out using a completely randomized design with four treatments. The treatments in the study included storage times of 0, 7, 14, and 21 days at cold temperatures (4°C) which were repeated four times to obtain 16 experimental units. The data obtained were analyzed statistically using the ANOVA test. If the calculated F value is greater than or equal to the F table, then it is continued with Duncan's New Multiple Range Test (DNMRT) at the 5% level. The results of the analysis of variance showed that the storage times of red dragon fruit yogurt had a significant  effect on the degree of  the total lastic acid bacteria, total titratable acid, pH and viscosity. The results showed that the strorage period of red dragon fruit yoghurt had no significant effect on antioxidant activity as well as descriptive sensory assessment. The selected treatment was, P3 (14 days) red dragon fruit yogurt with, total LAB of 8.91 log CFU/ml, pH of 4.76, total titrated acid of 0.369%, viscosity of 726.82cP, and antioxidant of 10.52 ppm. The yogurt in P3 (14 days) treatment tasted sour, was red, smelled like dragon fruit, was a little thick.
KARAKTERISTIK MINUMAN ISOTONIK AIR KELAPA MUDA DENGAN PENAMBAHAN SARI BUAH KELUBI Rossy Nurmitha; Usman Pato; Emma Riftyan
SAGU Vol. 24 No. 1 (2025): SAGU Journal – Agri. Sci. Tech., Maret, 2025, Vol. 24 : No. 1
Publisher : Fakultas Pertanian Universitas Riau

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Abstract

Isotonic drinks are carbonated or non-carbonated soft drinks that contain sugar, nitric acid, and minerals to improve fitness. Isotonic drinks can be made from young coconut water by adding fruit juice to complement the nutritional content of isotonic drinks. One of the fruits that can be added is kelubi fruit. Kelubi is a fruit of the Araceae family that has complete nutritional content and is rich in organic acids. The purpose of this study was to determine the selected treatment of isotonic drink from coconut water added with kelubi fruit juice with different concentrations. The research was conducted experimentally using a complete randomized design with four treatments and four replications. The treatments in this study were K1 (3%), K2 (8%), K3 (13%), and K4 (18%). Data were analyzed statistically using analysis of variance, and differences between treatments were analyzed using Duncan’s New Multiple Range Test (DNMRT) at the 5% level. The result showed that the concentration of kelubi fruit juice significantly affected sodium content, potassium content, acidity, total acid, total sugar, and sensory assessment of isotonic drinks. The best treatment in this study was K2 (8%) with a sodium content of 412.40 mg/kg, potassium content of 315.40 mg/kg, pH 3.90, total acid 0.58%, total sugar 12.29%, and descriptive sensory assessment of orange color, kelubi scent, and sweet taste and hedonic assessment including color, aroma, and taste, and overall was preferred by the panelists.  
PHYSICOCHEMICAL AND ORGANOLEPTIC PROPERTIES OF FLAKES MADE FROM HEAT MOISTURE TREATMENT (HMT)-MODIFIED PURPLE SWEET POTATO AND MUNG BEAN Ghina Qanitah Valerie; Shanti Fitriani; Emma Riftyan; Nizaha Juhaida Mohamad
SAGU Vol. 25 No. 1 (2026): SAGU Journal – Agri. Sci. Tech., Maret, 2026, Vol. 25 : No. 1
Publisher : Fakultas Pertanian Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/jsg.v25i1.14

Abstract

This study aimed to determine the optimal ratio of heat moisture treatment (HMT)–modified purple sweet potato flour and mung bean flour for flakes production. Flakes are instant foods typically made from cereal-based ingredients through baking. Purple sweet potato flour is a promising local raw material but has limited physical properties, which can be improved through HMT modification. Mung bean flour was added to enhance protein content. A completely randomized design with four treatments and four replications was applied. The treatments were ratios of HMT-modified purple sweet potato flour to mung bean flour: UK1 (80:20), UK2 (70:30), UK3 (60:40), and UK4 (50:50). Data were analyzed using analysis of variance (ANOVA) followed by Duncan’s Multiple Range Test (DMRT) at a 5% significance level. Results showed that the flour ratio significantly affected moisture, ash, protein, fat, and carbohydrate contents, as well as crispness retention and sensory attributes (color, aroma, taste, and texture). The best formulation was UK4 (50:50), with moisture content of 3.18%, ash 2.11%, protein 13.81%, fat 2.82%, carbohydrate 78.08%, and crispness retention of 8.33 minutes. Sensory evaluation indicated a brownish-purple color, slight mung bean aroma, characteristic mung bean taste, and crispy texture, with overall acceptance rated as “liked.”
PEMBUATAN TEH KOMBUCHA DAUN GAMBIR DENGAN PENAMBAHAN BEBERAPA KONSENTRASI MADU Abdan Syakur; Yusmarini; Emma Riftyan
SAGU Vol. 24 No. 1 (2025): SAGU Journal – Agri. Sci. Tech., Maret, 2025, Vol. 24 : No. 1
Publisher : Fakultas Pertanian Universitas Riau

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Abstract

Kombucha tea is a fermented beverage characterized by a sour taste with a slight sweetness. The basic ingredients of kombucha tea can be made using gambir leaf tea because it has high antioxidants. Gambir leaf tea has a bitter and astringent taste, therefore efforts are needed to reduce this by fermenting it and adding honey as a source of sugar. This study aims to determine the appropriate concentration of honey in making kombucha tea from gambir leaves. The study was conducted experimentally using a completely randomized plan (CRD) with 4 treatments and 4 replications. The treatment in this study was the addition of honey concentration (7.5, 10, 12.5 and 15%). The parameters observed in this study were total acetic acid, acidity level (pH), total dissolved solids, antioxidant activity and sensory assessment. Data obtained from the observations were statistically analyzed using analysis of variance (ANOVA) on IBM SPSS software version 25 and continued with Duncan's multiple range test (DMRT) at the 5% level. The results showed that the addition of different honey concentrations had a significant effect on total acetic acid, pH, total dissolved solids, and antioxidant activity. Descriptive and hedonic sensory assessments but did not have a significant effect on aroma descriptively. Gambir leaf kombucha tea treatment (KM4) with a honey concentration of 15% had a total acetic acid value of 0.48%, acidity level 2.96, total dissolved solids of 14.85, and antioxidant activity of 84,45 ppm. Brown in color, fermented aroma and slightly sweet sour taste and was liked by the panelists overall.
POTENSI PROBIOTIK UNTUK MENCEGAH PENULARAN COVID-19 MELALUI PENINGKATAN KEKEBALAN TUBUH MANUSIA Emma Riftyan; Usman Pato; Dewi Fortuna Ayu; Evy Rossi
SAGU Vol. 20 No. 1 (2021): SAGU Journal – Agri. Sci. Tech., Maret, 2021, Vol. 20 : No. 1
Publisher : Fakultas Pertanian Universitas Riau

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Abstract

The COVID-19 pandemic, which initially began in Wuhan, China, quickly spread to more than 206 countries, including Indonesia. The use of vaccines is a preventive measure that is quite effective in preventing transmission of COVID-19. COVID-19 is caused by SARS CoV-2 which is the result of mutations from SARS-CoV which have higher virulence properties and spread faster. As of April 7, 2020, the number of infected people has reached more than 1,350,045 people including 76,328 people have died. Although there is no specific drug to treat COVID-19, administration of drugs such as remdesivir, fapilavir and chloroquin phosphate could cure 293,665 patients. In addition to therapeutic measures, preventive measures such as increased immunity are important steps to prevent transmission of various types of diseases. The results showed that probiotics could increase immunity through crosstalk between probiotics and intestinal mucosa. Interaction between probiotics and intestinal mucosa could increase the formation of lymphocytes (B and T cells), interleukin mainly IL-10 and IL-1β, immunoglobulins especially IgA, NK and Th-17 cells. The formation of this component will directly increase the body’s immune system against transmission of various diseases including COVID-19
VARIASI PENGGUNAAN SUKROSA PADA MEDIUM NATA DE BANANA SKIN TERHADAP KINETIKA PERTUMBUHAN SELULOSA MIKROBIAL Alexander Hutagaol; Fajar Restuhadi; Emma Riftyan; Edo Saputra
SAGU Vol. 22 No. 1 (2023): SAGU Journal – Agri. Sci. Tech., Maret, 2023, Vol. 22 : No. 1
Publisher : Fakultas Pertanian Universitas Riau

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Abstract

This study aims to determine the best sucrose formulation and the maximum velocity (Vmax) and Michaelis-Menten constant (KM) on the resulting microbial cellulose. This research was conducted experimentally using a completely randomized design with four treatments and four replications to obtain 16 experimental units. The treatments in this study were P1 (5% sucrose), P2 (7% sucrose), P3 (9% sucrose), and P4 (11% sucrose). The data obtained were analyzed using analysis of variance (ANOVA). If Fcount ≥ Ftable, it will be continued with the Duncan’s multiple range test (DMRT) at the 5% level. The results of variance showed that the growth kinetics of microbial cellulose biomass in the manufacture of nata de banana skin with the use of sucrose had a significant effect on the thickness of the nata, the wet weight of the nata, the dry weight of the nata, the yield and the total sugar content. The best formulation treatment for adding sucrose in this study was treatment P3 (9% sucrose), which had a thickness of 0.30 cm nata, wet weight of nata 6.18 g, dry weight of nata 0.079 g, yield 5.16%. The growth kinetics value of Nata de banana skin microbial cellulose biomass produced was the maximum speed (Vmax) of 0.96019 μM/ml and constant optimum according to Michaelis-Menten (KM) 0.61614 μM.
PENGGUNAAN SANTAN KELAPA DAN WHIPPING CREAM DALAM PEMBUATAN ES KRIM BERBASIS TERUNG BELANDA DAN BIJI SAGA Putri Junita; Rahmayuni; Emma Riftyan
SAGU Vol. 22 No. 2 (2023): SAGU Journal – Agri. Sci. Tech., September, 2023, Vol. 22 : No. 2
Publisher : Fakultas Pertanian Universitas Riau

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Abstract

Ice cream is a frozen food made from cow’s milk which is very popular with the public. This study aims to get the best formulation using coconut milk and whipping cream for the quality of Tamarillo ice cream which refers to SNI No. 01=3713-1995. This study used a completely randomized design with five treatments and four replications resulting in 20 experimental units. The treatment in this study was the comparison of coconut milk and whipping cream in making Tamarillo ice cream. The formulations used were SW1 (90:10), SW2 (80:20), SW3 (70:30), SW4 (60:40), SW5 (50:50). Parameters observed were fat content, protein content, overrun, total solids, melting time, and sensory assessment (descriptive and hedonic). The results showed that the ratio of coconut milk and whipping cream in Tamarillo ice cream had a significant effect on fat content, protein content, total solids, melting time, and sensory assessment. SW3 (70:30) was the best treatment with 4.09% fat content, 18.03% protein content, 35.26% total solids, 19.55% overrun, and 13.53 minutes melting time.
KARAKTERISTIK MUTU VELVA PEPAYA DAN PISANG AMBON Netti Herawati; Syawatul Mutiara; Emma Riftyan
SAGU Vol. 23 No. 1 (2024): SAGU Journal – Agri. Sci. Tech., Maret, 2024, Vol. 23 : No. 1
Publisher : Fakultas Pertanian Universitas Riau

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Abstract

Frozen combination of fruit puree, sugar, and stabilizers is commonly used to produce velva, a frozen food product with a smooth texture similar to ice cream. Papaya fruit has a distinctive aroma, so if it is processed into processed velva products it will produce an aroma that is less favorable. The aroma of velva papaya can be improved by combining other fruits such as ambon banana which has a distinctive aroma. This research aimed to obtain the best ratio of papaya puree and ambon banana puree based on the quality characteristics of velva. This research used a completely randomized design (CRD) to produce 15 experimental units, with five treatments and three replications. The treatment in this study was PP1 (70:30), PP2 (60:40), PP3 (50:50), PP4 (40:60), and PP5 (30:70). Parameters observed include total solids, overrun, melting time, crude fiber content, vitamin C, and sensory evaluation. The variance results showed that overrun, melting time, crude fiber content, total solids, and sensory evaluation were significantly influenced by variations in the amount of papaya puree and ambon banana puree. Based on analysis parameters, the selected treatment was a ratio of papaya puree and ambon banana puree PP3 (50:50), producing a total solids of 27.75%, an overrun of 7.69%, a melting time of 14.15 minutes. The crude fiber content of 2.40%. vitamin C 23,47 mg. Orange in color, banana flavor, and soft and hedonically liked by the panelists.
Co-Authors Abdan Syakur Agustina, Hylda Putri Alexander Hutagaol Annisa Rahma Anthony Hamzah Apriani, Imelda Nur Asti Dian Ramadhani Prihartini Ayu, Dewi Ayu, Nur Lidya Bintang Sipartogi Panjaitan Chairani, Shauma Fithra Dewi Fortuna Ayu Dewi, Yossie Kharisma Edfan Darlis Edo Saputra Erpiani Siregar Erpiani Siregar Evy Rossi Fajar Restuhadi Firmansyah, M. Hafiddin Ghina Qanitah Valerie Gultom, Priscila Manuella Gussamwang, Muhammad Haganta Bangun Harahap, Hamdan Fauzi Harvey, Edwardo Hasnah, Nur Irwandi Jaswir Junita, Putri Khairany, Septy Mohamad, Nizaha Juhaida Mutiara, Syawatul Netti Herawati Netti Herawati Nisbah Nisbah Nizaha Juhaida Mohamad Nugroho, Wahyu Satrio Nur Hasnah AR Olo Marasi Siagian Putri Junita Putri, Cahya Dwi Putri, Dea Aulia Rahmayuni Rahmayuni Rahmayuni Rahmayuni, Rahmayuni Ririn Puji Lestari Rohmah, Mega Chafiatun Rossy Nurmitha Royyan Firdaus S Siswanto Shanti Fiftriani Shanti Fitriani Siswanto Sitohang, Jeplin Susanti, Dewi Susi Syawatul Mutiara Tiyah Fadhilah USMAN PATO Va, Hanny Sc Vonny Setiares Johan Vonny Setiaries Johan Wasisso Tunggul Pawenang Yusmarini Yusmarini Yusmarini Yusni Maulida Yusni Maulida