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All Journal Teknobuga : Jurnal Teknologi Busana dan Boga Jurnal Kajian Informasi & Perpustakaan AGROSAINSTEK: Jurnal Ilmu dan Teknologi Pertanian Food Science and Technology Journal (Foodscitech) Community Development Journal: Jurnal Pengabdian Masyarakat
Riski Gusri Utami
Fakultas Pertanian Universitas Padjadjaran
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Library & Information Science Public Health

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Gene Pyramiding for Brown Planthopper Resistance-related Traits, Early Maturity and Aroma of Rice Assisted by Molecular and Phenotypic Markers Carsono, Nono; Utami, Riski Gusri; Sari, Santika; Wicaksana, Noladhi
AGROSAINSTEK: Jurnal Ilmu dan Teknologi Pertanian Vol 4 No 2 (2020): AGROSAINSTEK: Jurnal Ilmu dan Teknologi Pertanian
Publisher : Universitas Bangka Belitung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33019/agrosainstek.v4i2.158

Abstract

The brown planthopper (BPH)-resistant rice, early maturity, and aromatic are expected by both farmers and consumers. The traits have been combined through gene pyramiding and some promising rice genotypes obtained. However the genetic control of BPH resistance and maturity is quantitatively inherited, it is therefore both molecular and phenotypic assessments would be tremendously helpful in selecting promising genotypes. The study aimed to obtain genotypes with such valuable traits. Rice lines were analyzed using molecular markers i.e., RM586, RM589, RM8213 (BPH resistant gene markers); RM7610 and RM19414 (early maturity markers), and IFAP (Internal Fragrant Antisense Primer) for detecting aromatic, and INSP (Internal Non-fragrant Sense Primer) for non-aromatic rice. Phenotypic assessment was performed for brown planthopper resistant-related traits, such as chlorophyll content, stomatal conductance, and trichome density. Other evaluations were heading date and aroma (using 1.7% KOH solution). Results showed that molecular markers for evaluating BPH resistance genes (Bph3, Bph4, Qbph4, and Bph17), aroma (fgr gene), and heading date (Hd2 and Hd3 genes) could differentiate genotypes, and they serve as perfect markers, except for heading date markers. Seven genotypes i.e., #2, #3, #4, #5, #6, #10, and #11 were related to all traits expected based on molecular marker analysis. Meanwhile, genotypes #1, #2, #4, #6, and #11 were similar to their parents based on phenotypic analysis. Pyramiding program based on molecular and phenotypic markers enables us to combine three valuable traits into one rice genotype as presented in this study
The Effect of the Ratio of Chili to Sugar on Sensory and Physichochemical Analysis of Crushed Catfish Jerky Anni Faridah; Ranti Wahyuni; Riski Gusri Utami
Food Science and Technology Journal (Foodscitech) Vol. 5 No. 1 (2022)
Publisher : Universitas Dr Soetomo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (391.215 KB) | DOI: 10.25139/fst.v5i1.4547

Abstract

Fish mashed jerky is a type of preserved food made from mashed fish meat, then added with spices such as sugar, coriander, galangal, salt, garlic, tamarind, onion, ginger and then molded and dried. Fish mashed beef jerky found in the market tastes sweet, and there is no addition of chili in the manufacture of minced fish jerky, while the people of Sumatra, especially the Minangkabau, like it spicy. Therefore, it is necessary to add additional spices that can add to the sweet taste of beef jerky by adding chilies to the manufacture of mashed fish jerky. This study aims to see the effect of the ratio of chili to sugar as much as 0:1, 1:0, 1:2, and 1:4 on the quality of shape, color, aroma, texture, and taste of jerky crushed catfish. This type of research is a pure experiment using a completely randomized design (CRD) method with three repetitions. The object of this research is jerky crushed catfish. The type of data is primary data sourced from 5 panelists who fill out the organoleptic test format. The data obtained were analyzed using statistical analysis (ANOVA), if Fcount > Ftable then continued with Duncan's test. The results of this study indicate that there is a significant effect of the chili to sugar ratio on the quality of color, texture, and taste (spicy). Meanwhile, on the quality of square and neat shape, fragrant aroma (typical of dried beef jerky) and taste (savory) there was no significant effect because Fcount < Ftable. The results of the quality test and the best hedonic (liking) of mashed catfish jerky were in the fourth treatment (X1) with a ratio of sugar to chili as much as 1:0 Keywords: Chili, Creamy Jerky, Catfish.
Mackerel Tuna Fortification for Improving Wet Noodle Quality Holinesti, Rahmi; Faridah, Anni; Gusnita, Wiwik; Insan, Ranggi Rahimul; Mustika, Sari; Utami, Riski Gusri; Gusri, Serina
TEKNOBUGA: Jurnal Teknologi Busana dan Boga Vol 11, No 2 (2023)
Publisher : Jurusan Pendidikan Kesejahteraan Keluarga, Fakultas Teknik, Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/teknobuga.v11i2.49327

Abstract

Wet noodles are raw noodles that, before being marketed, undergo a boiling process in boiling water, with a water content of around 35%, and after boiling, the water content increases to 52%. In general, wet noodles are only made from the essential ingredients of wheat flour and eggs, with a protein content of 11.852%. This figure is low for one serving of food per human day. Therefore, it is necessary to think about alternative materials that can be used to increase the protein content of wet noodles. One of them is mackerel tuna. This study aims to describe the quality of wet noodles by adding mackerel tuna meat (10%) in terms of color, aroma, texture, and taste. The type of this research was an experiment conducted in October 2022 at the Culinary Study Program, Department of Home Economics, Faculty of Tourism and Hospitality, Universitas Negeri Padang. Data collection was carried out through organoleptic tests, which involved three expert panelists. The organoleptic test showed that the quality of wet noodles with the addition of mackerel tuna meat was light yellow, had a fragrant aroma, was chewy in texture, and had a savory mackerel tuna meat taste.
Digital competencies and development strategies of librarians at Universitas Negeri Padang in 4.0 era Nabila, Jeihan; Pangesti, Nesa Riska; Utami, Riski Gusri
Jurnal Kajian Informasi dan Perpustakaan Vol 13, No 1 (2025): Accredited by Ministry of Education, Culture, Research and Technology of the Re
Publisher : Universitas Padjadjaran

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jkip.v13i1.59860

Abstract

Rapid digital transformation in the Industrial Revolution 4.0 era has shifted academic libraries into digital resource hubs, requiring librarians to adapt their competencies to meet the ever-evolving demands. This study is urgently needed to explore how the digital competency gap among librarians affects the effectiveness of library services in the digital era. This study aimed to measure the transformation of Universitas Negeri Padang Librarians in Industry 4.0. The research method used a sequential explanatory mixed-methods design, combining a cross-sectional survey of all 26 UNP librarians with follow-up in-depth interviews. The competencies assessed included device and software operation, information and data literacy, communication and collaboration, digital content creation, security, problem-solving, and self-development. Results showed that librarians excelled in basic skills such as ensuring internet connectivity (M = 7.08, SD = 1.055) and maintaining ethical digital communication (M = 6.85, SD = 1.190). However, challenges persisted in advanced areas such as software troubleshooting (M = 5.96, SD = 1.509) and creating innovative digital solutions to improve patron experience (M = 4.85, SD = 1.736). Interviews revealed a high dependency on technical support, limiting librarians’ independence in solving technical problems. The findings underscored the need for targeted training in problem-solving, digital innovation, and advanced application use, supported by improved infrastructure and access to sophisticated tools. This study concludes that improving the digital competencies of librarians is essential to support sustainable digital library services and strengthen the development of library science in Indonesia.
PENGUATAN KAPASITAS KELOMPOK SADAR WISATA AIR MANIS MELALUI PELATIHAN BAHASA INGGRIS DAN KETERAMPILAN KOMUNIKASI BERBASIS KOMPETENSI Fadilah, Rahmi; Harmawan, Violintikha; Putri, Elviza Yeni; Utami, Riski Gusri; Sidik, Fajar; Ariza, Afifa Nur
Community Development Journal : Jurnal Pengabdian Masyarakat Vol. 6 No. 3 (2025): Volume 6 No 3 Tahun 2025
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/cdj.v6i3.45730

Abstract

Provinsi Sumatera Barat merupakan daerah dengan beragam daya tarik wisata, salah satunya adalah Pantai Air Manis. Berkat lokasinya yang dekat dengan Bandara Internasional Minangkabau (BIM) dan keindahan alamnya, Pantai Air Manis memiliki potensi besar untuk menarik wisatawan mancanegara. Data dari Badan Pusat Statistik menunjukkan bahwa jumlah kunjungan wisatawan mancanegara ke Sumatera Barat melalui BIM di Kabupaten Padang Pariaman pada Januari 2024 mencapai 4.689 kunjungan, mengindikasikan bahwa provinsi ini menjadi salah satu destinasi pilihan bagi wisatawan asing. Namun, mitra Pokdarwis Air Manis menghadapi kendala utama, yaitu kurangnya kemampuan berkomunikasi dalam bahasa Inggris dan komunikasi wisata umum di kalangan pelaku wisata. Hal ini menghambat efektivitas promosi potensi Pantai Air Manis kepada wisatawan asing yang semakin meningkat setiap tahunnya. Untuk mengatasi masalah ini, diperlukan pelatihan yang berfokus pada peningkatan keterampilan komunikasi dan bahasa Inggris bagi pelaku wisata, serta diskusi terkait pengetahuan dan fenomena budaya asing (cross-culture) di lingkungan Air Manis. Program ini dilakukan melalui diskusi, ceramah, dan praktik langsung di lapangan. Kegiatan ini terdiri dari tahap persiapan, pelaksanaan, dan diakhiri dengan evaluasi untuk memastikan keberlanjutan program.
Co-Authors Ahadul Putra Anni Faridah Anni Faridah Anni Faridah Ariza, Afifa Nur Fadilah, Rahmi Fajar Sidik Feliatra Fitri Yasih Gusnita, Wiwik Gusri, Serina Harmawan, Violintikha Insan, Ranggi Rahimul Jeihan Nabila Mustika, Sari Nesa Riska Pangesti Noladhi Wicaksana Nono Carsono Rahmi Holinesti Ranti Wahyuni Sari Mustika Vici Syahril Chairani Yeni Elviza Febrianti