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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 Journal of Geoscience, Engineering, Environment, and Technology 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 Jurnal Abdi Insani Food ScienTech Journal Budimas : Jurnal Pengabdian Masyarakat Unri Conference Series: Community Engagement Jurnal Zona Dinamika Lingkungan Indonesia Sagu Jurnal Teknologi Pangan JURNAL AGROINDUSTRI HALAL Teknologi dan Industri Pertanian Indonesia Jurnal Manusia dan Lingkungan

Yusmarini Yusmarini

Universitas Riau

Author-ID : 426215

Religion Agriculture, Biological Sciences & Forestry 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 Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Physics Public Health Social Sciences Other

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EVALUASI MUTU SELAI JAHE OLES DENGAN PENAMBAHAN GULA KELAPA PADA KONSENTRASI YANG BERBEDA HERDI HARI SISWANTO HARI SISWANTO SISWANTO; YUSMARINI '; FAIZAH HAMZAH HAMZAH '
Jurnal Sagu Vol 14, No 1 (2015)
Publisher : Universitas Riau

ABSTRACTThe purpose of this study was to obtain the best concentration of palm sugar is added in the spreadableginger jam and meet the quality standards of fruit jam (SNI 3746-2008). The experiment design used CompletelyRandomized Design (CRD) with 6 treatments and 3 replications. The treatment is palm sugar with concentration(45%; 50%; 55%; 60%; 65% and 70%, respectively). Data optained were analyzed statistically using Anovaand further tested with DNMRT at the level of 5%. The treatment gave significant effect on water content, ashcontent, total dissolved solids, hedonic test, descriptive test (color, brightness, aroma of ginger, ginger flavor,richness and subtlety) and had not significant effect on degree of acidity (pH), fiber content and descriptivetest (caramel aroma and taste of sugar). The best treatment on this research was ginger jam S1, with pH 4,33,moisture content of 22,98%, ash content 2,86%, total dissolved solids 69,93%, fiber content 0,19% and interms of acceptable sensory by panelist’s.Key words: Jam, ginger, palm sugar.

APLIKASI EDIBLE COATING LIDAH BUAYA (Aloe vera L.) DENGAN PENAMBAHAN KARAGENAN TERHADAP KUALITAS BUAH JAMBU BIJI (Psidium guajava L.) TOHA ABDUL KOHAR; YUSMARINI YUSMARINI; DEWI FORTUNA AYU
Jurnal Sagu Vol 17, No 1 (2018)
Publisher : Universitas Riau

Edible coating application serves to replace a layer of natural waxes lost due to post harvest handling. Thisstudy aims to determine the effect of concentration of carrageenan in edible coating solution of aloe vera on thequality of guava fruit during storage. This study used a completely randomized design, which consists of fivetreatments and three replications. The treatments were K0 (without addition of carrageenan), K1 (addition ofcarrageenan 0.1%), K2 (addition of carrageenan 0.2%), K3 (addition of carrageenan 0.3%), and K4 (addition ofcarrageenan 0.4%). Data were analyzed using analysis of variance followed by Duncan’s New Multiple RangeTest at 5% level. The results showed that the addition of various concentrations of carrageenan in aloe veraedible coating applied to guava fruit significantly affected the weight loss, hardness, total dissolved solids,vitamin C, and skin colour of guava fruit, but did not significantly affect the colour of flesh and flavour of guavafruit in hedonic assessment. The best treatment for maintaining the quality of guava fruit during storage was thetreatment K4 with the addition 0.4% carrageenan. The treatment K4 had weight loss 7.30%, hardness 6.11 kg/f,total soluble solids 3.39obrix, and vitamin C 173.70 mg/100 g. Hedonic sensory assessment of the skin colour ofguava fruit had value 2.19 (like), colour of guava fruit flesh had value 2.01 (like), and flavour of guava fruit hadvalue 2.10 (like).

PEMANFAATAN Leuconostoc mesenteroides DAN Lactobacillus plantarum 1 DALAM PEMBUATAN PIKEL PROBIOTIK UMBI BENGKUANG Dini Elfiani Puteri; Yusmarini Yusmarini Yusmarini; Usman Usman Pato
Jurnal Sagu Vol 21, No 1 (2022)
Publisher : Universitas Riau

Penelitian ini bertujuan untuk mengetahui Leuconostoc mesenteroides dan Lactobacillus plantarum 1 yang sesuai terhadap kualitas mikrobiologi dan sensori pikel probiotik umbi bengkuang. Penelitian ini dilakukan secara eksperimen dengan menggunakan rancangan acak lengkap dengan empat perlakuan dan empat ulangan. Perlakuan yang digunakan dalam penelitian ini adalah P0 (penambahan Leuconostoc mesenteroides), P1 (penambahan Leuconostoc mesenteroides + Lactobacillus plantarum 1 RN1-23121), P2 (penambahan Leuconostoc mesenteroides + Lactobacillus plantarum 1 RN2-53), P3 (penambahan Leuconostoc mesenteroides + Lactobacillus plantarum 1 RN2-12112). Data dianalisis dengan ANOVA, selanjutnya dianalisis dengan Duncan's New Multiple Range Test (DNMRT) pada taraf =5%. Hasil penelitian menunjukkan bahwa penambahan Lactobacillus plantarum 1 dengan sifat amilolitik yang berbeda berpengaruh nyata terhadap keasaman (pH), asam laktat, total bakteri asam laktat, serta penilaian deskriptif dan sensorik hedonik warna, aroma, kerenyahan, rasa, dan keseluruhan. Perlakuan terpilih adalah P3 (penambahan Leuconostoc mesenteroides + Lactobacillus plantarum 1 RN2-12112) dengan pH 2,80, asam laktat 0,98%, total bakteri asam laktat 9,57 log CFU/ml dengan ciri sensori warna putih kekuningan, aroma khas fermentasi, renyah, rasa asam, dan penilaian hedonik secara keseluruhan disukai oleh panelis.Kata Kunci: pikel, probiotik, Leuconostoc mesenteroides, Lactobacillus plantarum, umbi bengkuang

PEMANFAATAN TEPUNG PISANG KEPOK DAN TEPUNG TEMPE DALAM PEMBUATAN KUKIS Muhammad Suhadah Malau; Yusmarini Yusmarini; Vonny Setiaries Johan
Jurnal Sagu Vol 21, No 2 (2022)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/sagu.21.2.p.79-85

Kukis adalah jenis makanan ringan yang rasanya manis, memiliki tekstur yang renyah, terbuat dari tepung terigu dengan bahan tambahan lain seperti telur, margarin, gula halus, dan susu bubuk. Penelitian ini bertujuan untuk mendapatkan perbandingan terbaik antara tepung pisang kepok dan tepung tempe untuk pembuatan kukis dengan kandungan gizi yang sesuai SNI 01-2973-2011. Penelitian dilakukan dengan menggunakan Rancangan Acak Lengkap (RAL) dengan lima perlakuan dan tiga ulangan. Perlakuan dalam penelitian ini adalah perbedaan perbandingan antara tepung pisang kepok dan tepung tempe yaitu PTI (100:0), PT2 (95:5), PT3 (90:10), PT4 (85:15) dan PT5 ( 80:20). Analisis data menggunakan analisis varians (ANOVA) kemudian dilanjutkan dengan uji jarak berganda Duncan's baru (DNMRT) pada taraf 5%. Hasil penelitian menunjukkan bahwa perbandingan tepung pisang kepok dan tepung tempe berpengaruh nyata terhadap kadar air, abu, protein, lemak, karbohidrat, serta uji deskriptif dan uji sensori hedonik secara keseluruhan. Perbandingan tepung pisang kepok dan tepung tempe (85:15) terpilih sebagai perlakuan terbaik yang memiliki kandungan protein 7,1%, kadar air 4,5%, abu 2,6%, lemak 7,7%, karbohidrat 78,8%, dengan deskripsi berwarna coklat, sedikit beraroma pisang kepok, tekstur rapuh, agak berasa tempe, dan penilaian hedonik secara keseluruhan disukai panelis.

PEMBUATAN TEH KOMBUCHA DAUN GAMBIR DENGAN PENAMBAHAN BEBERAPA KONSENTRASI MADU Syakur, Abdan; Yusmarini; Riftyan, Emma
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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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.

PEMANFAATAN Leuconostoc mesenteroides DAN Lactobacillus plantarum 1 DALAM PEMBUATAN PIKEL PROBIOTIK UMBI BENGKUANG Puteri, Dini Elfiani; Yusmarini; Pato, Usman
SAGU Vol. 22 No. 1 (2022): SAGU Journal – Agri. Sci. Tech., Maret, 2022, Vol. 21 : No. 1
Publisher : Fakultas Pertanian Universitas Riau

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The purpose of this research was to determine the appropriate Leuconostoc mesenteroides and Lactobacillus plantarum 1 strains on the microbiological and sensory quality of the probiotic pickles. The research was conducted experimentally by using a completely randomized design with four treatments and four replications. The treatments used in this study were P0 (addition of Leuconostoc mesenteroides), P1 (addition of Leuconostoc mesenteroides + Lactobacillus plantarum 1 RN1-23121), P2 (addition of Leuconostoc mesenteroides + Lactobacillus plantarum 1 RN2-53), P3 (addition of Leuconostoc mesenteroides + Lactobacillus plantarum 1 RN2-12112). The data were analyzed by ANOVA, it was then analyzed by Duncan’s New Multiple Range Test (DNMRT) at α=5% level. The results showed that the addition of Lactobacillus plantarum 1 strains with different amylolytic properties significantly affected acidity (pH), lactid acid, total lactic acid bacteria, as well as descriptive and hedonic sensory assessments of color, aroma, crispness, taste, and overall. The selected treatment was P3 (addition of Leuconostoc mesenteroides + Lactobacillus plantarum 1 RN2-12112) with pH 2.80, lactid acid 0.98%, total lactic acid bacteria 9.57 log CFU/ml with sensory characteristics of yellowish white color, distinctive fermented aroma, crunchy, sour taste, and overall assessment of hedonic was favored by the panelist.

PEMANFAATAN TEPUNG PISANG KEPOK DAN TEPUNG TEMPE DALAM PEMBUATAN KUKIS Malau, Muhammad Suhadah; Yusmarini; Johan, Vonny Setiaries
SAGU Vol. 21 No. 2 (2022): SAGU Journal – Agri. Sci. Tech., September, 2022, Vol. 21 : No. 2
Publisher : Fakultas Pertanian Universitas Riau

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Cookies are a type of snack that tastes sweet, has a crunchy texture, made from flour with other additives such as eggs, margarine, powdered sugar, and powdered milk. The purposes of this research were to obtain the best ratio between kepok banana flour and tempe flour for making cookies with appropriate nutritional content SNI 01-2973-2011. The study was conducted using a completely randomized design (CRD) with five treatments and three replications. The treatment in this research was the difference of the ratio between kepok banana flour and tempe flour, namely PTI (100:0), PT2 (95:5), PT3 (90:10), PT4 (85:15) and PT5 (80:20). Data were analyzed using analysis of variance (ANOVA) and then continued with Duncan’s new multiple range test (DNMRT) at 5% level. The result showed that the ratio of kepok banana flour and tempe flour significantly affected moisture, ash, protein, fat, carbohydrate, as well descriptive and hedonic sensory overall tests. The ratio of kepok banana flour and tempe flour (85:15) was chosen as the best treatment which had 7.1% protein, 4.5% moisture, 2.6% ash, 7.7% fat, 78.8% carbohydrate, with a description of brown, slightly flavored banana kepok, crumbly texture, slightly tempe taste, and overall hedonic assessment were liked by panelists.

Co-Authors ', FAIZAH HAMZAH HAMZAH ', Jumar ', Kusumaningrum ', Mardina ', Nurazizah Abdan Syakur, Abdan Ade Herianto Agustina, Hylda Putri Ahmad Rifai AINIL HIFDA DAULAY Akhyar Ali Akhyar Ali Akhyar Ali Alvin Yolanda Hidayatullah Andre ' Pranata ANIS KOMALA Apriani, Imelda Nur AR, Nur Hasnah ARJELINA FITRIANA Arsi Wisti Aslim Rasyad Atasyavira, Nadya Ayu, Dewi Ayu, Nur Lidya Betty ' ' Bintal Amin Budi Julianto, Budi Budiantoro, Iqroâ€™ Budijono, Budijono 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 ' Hamzah Faizah Hamzah FAIZAH HAMZAH HAMZAH ' Fajar Restuhadi Fajri, Annur Febri ' Muliady Firmansyah, M. Hafiddin Fitra Hardianti Fitri ' Afrianti FITRIANA, ARJELINA Ganang Romadhon Grażyna Budryn Gunawan, Chandra Gussamwang, Muhammad H Siregar Hapsoh Hapsoh Harahap, Hamdan Fauzi Hartanto, Farhan Sidiq 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 Islamy, Muhammad Agung Ismi Ilaika Sitompul Isna Rahma Jumar ' Jumiati ' Jumri ' JURAINI JURAINI Khairil Hardian KOHAR, TOHA ABDUL KOMALA, ANIS Kusumaningrum Kusumaningrum Lestari, Ririn Puji Lisma Pratiwi Malau, Muhammad Suhadah Mardina ' Marsono Y Martia Ramadani Siregar Mega Chafiatun Rohmah Megawati Megawati Mikael Franyose Pinem Mochammad Adnan Mohamad, Nizaha Juhaida Muhammad Luthfi Muhammad Suhadah Malau Muharram, Rezqy Murdiono Abraham Sagala, Murdiono Abraham Mustakim ' ' Netti ' Herawati Netti Herawati Nofiyanto Pratama, Nofiyanto Noni Afriani Nopiani, Yanti Noviar ' Harun Noviar Harun NOVIAR HARUN Nugroho, Wahyu Satrio Nur Hasnah AR Nurul Hadi Olo Marasi Siagian Pangestu, Dio Ajie Panjaitan, Bintang Sipartogi Pika Yulia Putri Prastianingsih, Vida Prihatin, Neneng Puteri, Dini Elfiani Putra Yuli Putri, Cahya Dwi Putri, Pika Yulia Putri, Pika Yulia R. Indrati Rahmayuni ' Rahmayuni ' ' RAHMAYUNI RAHMAYUNI Rahmayuni Rahmayuni Rahmayuni Rahmayuni, Rahmayuni Raidinawan, Aulia Reza Randa, Agustian Rani Fadilah Fajri Raswen Efendi Raswen Effendi Resy Fressetya Ridwan Manda Putra Rifardi Rifka Fitri Isnaini Riftyan, Emma Rika Andeska Ristia, Jeany Rizki Indah Amelia Rossi, Evy Rudianda Sulaeman Rudianda Sulaeman Ryanza ' Lufrandana S Anirwan S Siswanto Salman, Annisa Nazifa Sarifah Nur’aini Saryono Saryono Saryono Saryono Septi ' 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 Tengku Nurhidayah 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 Yudhi Ardianto Yusdianti ' Yusni Maulida Yustinus Marsono Yustinus Marsono

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