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All Journal Jurnal Teknologi Dan Industri Pangan Jurnal Natur Indonesia Jurnal Online Mahasiswa (JOM) Bidang Pertanian agriTECH INDONESIAN JOURNAL OF PHARMACY Jurnal Kesehatan Komunitas TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian J-Dinamika: Jurnal Pengabdian Kepada Masyarakat Jurnal Teknologi Hasil Pertanian Canrea Journal: Food Technology, Nutritions, and Culinary Journal Food ScienTech Journal Budimas : Jurnal Pengabdian Masyarakat Unri Conference Series: Community Engagement Dinamika Lingkungan Indonesia Sagu JURNAL AGROINDUSTRI HALAL Teknologi dan Industri Pertanian Indonesia Jurnal Manusia dan Lingkungan
Yusmarini Yusmarini
Universitas Riau
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Medicine & Pharmacology Public Health Social Sciences Other

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PEMANFAATAN NaHCO3 DALAM PEMBUATAN TEMPE BERBAHAN BAKU BIJI NANGKA DAN BIJI SAGA Randa, Agustian; Yusmarini, Yusmarini; Zalfiatri, Yelmira
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 4, No 2 (2017): Wisuda Oktober Tahun 2017
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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Abstract

The purposes of the study was to obtain the best tempeh from utilization of NaHCO3 in making tempeh with raw material jackfruit seeds and saga seeds using the SNI quality standards. The research was conducted experimentally using completely randomized design (CRD) with four treatments and four repetitions, followed by DNMRT test at 5% level. The treatment in this study were SS1 (saga seeds soaked in water for 24 hours and soaked in hot water ±60ºC for 10 minutes), SS2 (saga seeds soaked in a solution of NaHCO3 2,5% for 24 hours and soaked in hot water ±60ºC for 10 minutes), SS3 (saga seeds soaked in a solution of NaHCO3 2,5% for 24 hours and soaked in hot solution of NaHCO3 2,5% ±60ºC for 10 minutes) and SS4 (saga seeds soaked in water for 24 hours and soaked in hot solution of NaHCO3 2,5% ±60ºC for 10 minutes). Parameters observed were the moisture, ash, fat, protein and sensory evaluation after and before frying. Results of the analysis of variance showed the soaking time saga seeds with a solution of NaHCO3 2,5% significantly affected all parameters. The results of the study found that the best treatment was SS4 with a value of 61,35% moisture content, 1,12% ash, 5,30% fat, 22,75% protein and an overall assessment of sensory preferred by panelists. Keywords: NaHCO3, tempeh, jackfruit seeds, saga seeds.
STUDI PEMBUATAN MINUMAN PROBIOTIK DARI BUAH JAMBU AIR MANIS (Syzynum samangarense) MENGGUNAKAN Lactobacillus casei subsp. casei R-68 YANG DIISOLASI DARI DADIH Fahrozi, Taufik Al; Pato, Usman; Yusmarini, Yusmarini
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 4, No 2 (2017): Wisuda Oktober Tahun 2017
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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The purpose of this research was to study the ratio of sweet water guava and water in making probiotic drink by using Lactobacillus casei subsp. casei     R-68 isolated from dadih. The research was carried out experimentally using a Completely Randomized Design (CRD) with tree treatments and six replications. The treatments were J1S1 (ratio of sweet water guava and water 1:0), J2S2 (ratio of sweet water guava and water 3:1), J3S3 (ratio of sweet water guava and water 2:1), J4S4(ratio of sweet water guava and water 1:1), J5S5, (ratio of sweet water guava and water 1:2) and  J6S6 (ratio of sweet water guava and water 1:3). The data obtained were analyzed statistically using ANOVA and DNMRT at level 5%. The results show that the best ratio of sweet water guava and water significantly influenced (P<0,05) the pH, total lactic acid, total lactic acid bacteria, total solid, hedonic test at taste as well as descriptive test of colour. Based on the results of this research, it is concluded that best ratio of sweet water guava and water to produce probiotic drink was 1 : 3 (J6S6) which pH 4.17, total lactic acid 0.73%, total lactic of acid bacteria 8.77 log CFU/ml, total solid 12.95% and hedonic test of colour 3.55, aroma 3.50 and taste 3.58 as well as rather prefered by panelists.Key words: probiotic drink, lactobacillus casei, guava sweet water
PENAMBAHAN BUAH NANASDALAM PEMBUATANVELVA WORTEL Tampubolon, Ratih Helen Sri Hartati; Yusmarini, Yusmarini; Johan, Vonny Setiaries
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 4, No 2 (2017): Wisuda Oktober Tahun 2017
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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The purpose of this research was to get the best formulationof velvacarrot with additional pineapple. This research was used Completely Randomized Design (CRD) with five treatments and four replication which followed by Duncan’s New Multiple Range Test (DMNRT) atlevel of 5%. The treatments were WN1 (puree carrot 100%), WN2 (puree carrot 80% : puree pineapple 20%), WN3 (puree carrot 70% : puree pineapple 30%), WN4 (puree carrot 60% : puree pineapple 40%) and WN5 (puree carrot 50% : puree pineapple 50%). The results showed that the concentration of puree carrot and puree pineapple in making velvasignificantly affected to degrees of overrun, acidity (pH), melting time, crude fiber content, and assessment sensory (descriptive and hedonic). The best treatment of making velvawas WN5 with overrun 27.75%, pH 4.16, melting time 16.62 minutes, crude fiber content 1.29% and organoleptic scores of WN5are 3.04 (colour), 2.56 (flavour), 2.44 (taste), 3.52 (texture) and overall (2.77). Keywords: velva, carrot, pineapple.
PERBANDINGAN pH DAN KADAR GULA PEREDUKSI DARI SUSU FERMENTASI PROBIOTIK MENGGUNAKAN STARTERLactobacillus casei subsp. casei R-68 DANLactobacillus casei strain ShirotaSELAMA PROSES PENYIMPANAN DINGIN Raidinawan, Aulia Reza; Pato, Usman; Yusmarini, Yusmarini
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 5 (2018): Edisi 2 Juli s/d Desember 2018
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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Abstract

The purpose of this study was to compare the pH and reducing sugar contentby probiotic fermentation of milk use starter Lactobacillus casei subsp. casei R-68 andLactobacillus casei strain Shirota during cold storage process. This research was done by experiment with to comparing the pH and reducing sugar content by probitic fermentation of milk use starterLactobacillus casei subsp. casei R-68 andLactobacillus casei strain Shirota during cold storage process. In this case, including M0 (cold storage week 0), M1 (cold storageweek 1), M2 (cold storage week 2), M3 (cold storage week 3), M4 (cold storageweek 4), M5(cold storage week 5), and M6(cold storage week 6). The result showed that Lactobacillus casei subsp. casei R-68 stored logical storage averaged for 0-6 weeks foracidity (pH) is4.70-3.47 and reducing sugar content is 34.36-25.50%. While for Lactobacillus casei strain Shirota obtained average cold storage for 0-6 weeks for acidity (pH) 5.32-4.17 and reducing sugar content is 34.51-25.32%. Keywords : Cold storage, Lactobacillus casei subsp. casei R- 68, Lactobacilluscasei strain Shirota, probiotic fermented milk.
Pemanfaatan Susu Kedelai sebagai Bahan Pensubtitusi Susu Sapi dalam Pembuatan Es Krim Labu Kuning Prihatin, Neneng; Hamzah, Faizah; Yusmarini, Yusmarini
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 5 (2018): Edisi 2 Juli s/d Desember 2018
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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This study aimed to obtain an appropriate formulation between cow's milk and soy milk in making of pumpkin ice cream.  This experiment was conducted experimentally using a random design with five treatments and three replications and followed by DNMRT at 5% level.  The treatment in this study were SSSK1 (100% cow’s milk), SSSK2 (25 % soy milk  : 75% cow’s milk), SSSK3 (50% soy milk: 50% cow’s milk), SSSK4 (25% soy milk: 75% cow’s milk), SSSK5 (100% soy milk).  The parametersobserved  were overrun, melting time, protein content, fat content, total solids, descriptive and hedonic sensory evaluation (colour, flavor, texture, and taste). The results of the study showed that the best treatment was the treatment of SSSK2 (25% soy milk: 75% cow’s milk) with the result of 20.56% overrum, 18.34 minutes melting time, 3.21% protein content, 3.08% fat content  and 28.20% total solids. The results of a hedonic assessment of the likes with the descriptive color is slightly yellow, flavored cow's milk, rather soft texture. Keywords:  Ice cream, pumpkin, soymilk
PEMANFAATAN BUBUR NANAS DALAM PEMBUATANVELVA UBI JALAR UNGU Sholihah, Rahayu; Yusmarini, Yusmarini; Johan, Vonny Setiaries
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 4, No 2 (2017): Wisuda Oktober Tahun 2017
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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The purpose of this research  was to obtain  best ratio of  purple sweet potato velva by additional of pinapple puree and preferred by the panelists. The research was conducted experimentally using a completely randomized design with five treatments and three replications. The treatments were UN1 (purple sweet potato puree 100 : pinapple puree0), UN2 (purple sweet potato puree 90: pinapple puree10), UN3 (purple sweet potato puree 70: pinapple puree30),  UN4 (purple sweet potato puree 50: pinapple puree50), and UN5 (purple sweet potato puree 30: pinapple puree70). The obtained data was treated the analysis of variance and Duncan New Multiple Range Testat level 5%. The best treatment in this research was UN3 (purple sweet potato puree 70: pinapple puree30) which had overrun 16.63%, pH 5.38, 8.23 minutes for the melting time, fiber content 0.34%, vitamin C 0.038 mg/100 g, and overall assessment was preferred by the panelists.  Keywords: Velva, pinapple puree, and purple sweet potato puree
Isolasi dan Identifikasi Bakteri Asam Laktat Proteolitik dari Susu Kedelai yang Terfermentasi Spontan Yusmarini, Yusmarini; Indrati, Retno; Utami, Tyas; Marsono, Yustinus
Jurnal Natur Indonesia Vol 12, No 1 (2009)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat Universitas Riau

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Abstract

Lactic acid bacteria is a group of bacteria with proteolytic activities enambling to grow on protein rich substratesuch as soymilk. This research was aim to isolate and identify lactic acid bacteria with have proteolytic activityfrom spontaneous fermented soy milk. Sixteen isolates out of 26 colonies isolated from fermented soymilk arepresumed as lactic acid bacteria. Among these 16 isolates, only 3 of them showed proteolytic activity. These threeisolates were further identify morphologically and only two isolates identified as Lactic Acid Bacteria, namelyR.1.3.2 and R.11.1.2. The ability of these isolates to produce acid and protease were observed. The results showedthat isolate R 1.2.3 higher ability in producing protease.
PENAMBAHAN KARAGENAN PADA PEMBUATAN SIRUP DARI BONGGOL NANAS Fajri, Annur; Herawati, Netti; Yusmarini, Yusmarini
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 4, No 2 (2017): Wisuda Oktober Tahun 2017
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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The purpose of this research was to determine the addition effect of carrageenan and get the best concentration of carrageenan on the quality of pineapple hump syrup produced. This research used Completely Randomized Design by five treatments and three replications. The treatments were K0 (without addition of carrageenan), K1 (addition of carrageenan 0.50%), K2 (addition of carrageenan 0.75%), K3 (addition of carrageenan 1.00%), and K4 (addition of carrageenan 1.25%). The obtained data were analyzed by Analysis of Variance followed by Duncan's New Multiple Range Test at 5% level. The results of variance showed that the addition of carrageenan at differential concentrations significantly affected the sucrose content, pH, viscosity, colour, taste, and consistency, but did not significantly effect the flavour and overall hedonic ratings pineapple hump syrup produced. The best treatment of the parameters tested and complied SNI 01-3544-2013 was the treatment K3 whith the addition 1.00% carrageenan. The treatment K3 contained sucrose content of 74.29%, pH of 4.95, viscosity 395.39cP, with a description of the colour was yellow, scented pineapple, sweet taste, which had cosistency viscous, and overall rated were liked by the panelists with a score 4.25. Keywords: Syrup, pineapple hump, carrageenan
PEMBUATAN EDIBLE COATING DARI PATI BIJI DURIAN SEBAGAI PELAPIS BOLU KEMOJO Raharjo, Eko; Yusmarini, Yusmarini; Efendi, Raswen
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 5 (2018): Edisi 2 Juli s/d Desember 2018
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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Abstract

Compared to the content of other plants, durian seeds contain high starch. The high amylose and amylopectin components in durian seed starch are considered to be sufficiently pro- effective to be used as a base material in edible coating which can be consumed. The use of glycerol has a role as a plasticizer in improving the properties of good permeability as an edible layer. This study aims to know the best amount in the application of edible coating on kemojo cake. This study used a completely randomized design (RAL), consisting of 5 treatments in which each treatment performed 3 repetitions. The treatments in this study were AB0 (without immersion as control), AB1 (once immersion), AB2 (twice immersions), AB3 (thrice immersions), and AB4 (four times immersions). The results show that the pH edible coating is 5 and the viscosity is 6.07 cP. The best treatment was thrice times immersions (AB3) with water content of 35.71%, weight decreased 6.79%, and TBA 1.85 mg malonadehid / kg. Texture 3.13 (rather hard) and aroma 4.13 (rancid). Keywords: Cellulose, water hyacinth, glycerol, carrageenan.
PEMANFAATAN KETAN HITAM DALAM PEMBUATAN KOPI BUBUK Muharram, Rezqy; Yusmarini, Yusmarini; Harun, Noviar
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 4, No 2 (2017): Wisuda Oktober Tahun 2017
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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The purpose of this research was to obtain precise ratio between coffee bean and black sticky rice to reach result the most preferred coffee by panelists and comply standard quality of coffee product. This research used a Complete Randomized Design (CRD) with 5 treatments and 3 replications. The Treatments were BKKH0 (100% Coffee), BKKH1(90% Coffee and 10% Black sticky Rice) BKKH2 (80% Coffee and 20% Black sticky Rice), BKKH3 (70% Coffee and 30% Black sticky rice), BKKH4 (60% Coffee and 40% Black sticky rice). The Collected Data was analyzed statistically with analysis of variance (ANOVA) and Duncan’s New Multiple Range Test (DNMRT) at 5% stage. The research showed, the application of coffee and black sticky rice had significant effect to water content, ash content, antioxidant content, caffeine content and organoleptic test. The best treatment  of this research was treatment BKKH4 which had a water content 4,23%; ash content 3,51%; antioxidant content 12,60 µg/ml, and caffeine content 1,24%. It was described as brown coloured and coffee scent for it’s powder, then black coloured and had coffee scent for the coffee. It was also the most preffered by panelists according the over all assessment.Keywords : Coffee powder, coffee bean, and black sticky rice.
Co-Authors ', FAIZAH HAMZAH HAMZAH ', Jumar ', Kusumaningrum ', Mardina ', Nurazizah Ade Herianto Agustina, Hylda Putri Ahmad Rifai AINIL HIFDA DAULAY Akhyar Ali Akhyar Ali Akhyar Ali Alvin Yolanda Hidayatullah Andre &#039; Pranata ANIS KOMALA Apriani, Imelda Nur ARJELINA FITRIANA Arsi Wisti Aslim Rasyad Ayu, Nur Lidya Betty &#039; &#039; Budi Julianto, Budi Budiantoro, Iqro’ Chairani, Shauma Fithra Darma Lusvina Simbolon DAULAY, AINIL HIFDA Dewi Fortuna Ayu Dewi, Yossie Kharisma Diajeng Sriyana Saraswati Dian Eva Dini Elfiani Puteri Edfan Darlis Edo Saputra Edo Saputra Eko Raharjo Elisa Apridani Emma Riftyan Emrinaldi Emrinaldi, Emrinaldi Erpiani Siregar Fadhilah, Tiyah Fahrozi, Taufik Al Faizah &#039; Hamzah Faizah Hamzah FAIZAH HAMZAH HAMZAH &#039; Fajar Restuhadi Fajri, Annur Febri &#039; Muliady Firmansyah, M. Hafiddin Fitra Hardianti Fitri &#039; Afrianti FITRIANA, ARJELINA Ganang Romadhon Grażyna Budryn Gussamwang, Muhammad H Siregar Hapsoh Hapsoh Harahap, Hamdan Fauzi Harvey, Edwardo Hasnah, Nur Hedi Irawan HERDI HARI SISWANTO HARI SISWANTO SISWANTO HERDI HARI SISWANTO HARI SISWANTO SISWANTO, HERDI HARI SISWANTO HARI SISWANTO Herix Sonata MS Hilwan Yuda Teruna Ilham Apandi Indrati R. Indrati, Retno Ipa Solihah Ismi Ilaika Sitompul Isna Rahma Jumar &#039; Jumiati &#039; Jumri &#039; JURAINI JURAINI Khairil Hardian KOHAR, TOHA ABDUL KOMALA, ANIS Kusumaningrum Kusumaningrum Lestari, Ririn Puji Lisma Pratiwi Mardina &#039; Marsono Y Martia Ramadani Siregar Mega Chafiatun Rohmah Megawati Megawati Mikael Franyose Pinem Mochammad Adnan Mohamad, Nizaha Juhaida Muhammad Suhadah Malau Muharram, Rezqy Murdiono Abraham Sagala, Murdiono Abraham Mustakim &#039; &#039; Nadya Atasyavira Netti &#039; Herawati Netti Herawati Netti Herawati Nofiyanto Pratama, Nofiyanto Noni Afriani Nopiani, Yanti Noviar &#039; Harun Noviar Harun NOVIAR HARUN Nugroho, Wahyu Satrio Nur Hasnah AR Nurul Hadi Olo Marasi Siagian Pangestu, Dio Ajie Pika Yulia Putri Prastianingsih, Vida Prihatin, Neneng Putra Yuli Putri, Cahya Dwi Putri, Pika Yulia Putri, Pika Yulia R. Indrati Rahmayuni &#039; Rahmayuni &#039; &#039; RAHMAYUNI RAHMAYUNI Rahmayuni Rahmayuni Rahmayuni Rahmayuni, Rahmayuni Raidinawan, Aulia Reza Randa, Agustian Rani Fadilah Fajri Raswen Efendi Raswen Effendi Resy Fressetya Rifardi Rifka Fitri Isnaini Riftyan, Emma Rika Andeska Rizki Indah Amelia Rossi, Evy Rudianda Sulaeman Rudianda Sulaeman Ryanza &#039; Lufrandana S Anirwan S Siswanto Sarifah Nur’aini Saryono Saryono Saryono Saryono Septi &#039; Hidayati Septi Hidayati, Septi Shanti Fiftriani Shanti Fitriani Shanti Fitriani shinta, dewi yudiana Shinta, Dewi Yudiana Sholihah, Rahayu Siswanto Sonata MS, Herix Sri Desfita, Sri Sri Wulandari Susanti, Dewi Susi Suwedo Hadiwiyoto T. Utami Tampubolon, Ratih Helen Sri Hartati Tiara Githasari Handayani, Tiara Githasari TOHA ABDUL KOHAR Tyas Utami Tyas Utami USMAN PATO Utami T. Va, Hanny Sc Vhierda Windasari Sagala Vita F. Artanti Vonny Setiares Johan Vonny Setiaries Johan Wawan Wawan Wulan Sari Y. Marsono Yansyah, Nofendri ' Yelmira Zalfiatri Yusdianti &#039; Yusni Maulida Yustinus Marsono Yustinus Marsono