Article Per Year (5 Year)
p-Index From 2021 - 2026
4.492
P-Index
This Author published in this journals
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 Food ScienTech Journal Budimas : Jurnal Pengabdian Masyarakat Unri Conference Series: Community Engagement Jurnal Zona Dinamika Lingkungan Indonesia Sagu Jurnal Teknologi Pangan Teknologi dan Industri Pertanian Indonesia Jurnal Manusia dan Lingkungan Jurnal Agroindustri Halal
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 Physics Public Health Social Sciences Other

Published : 100 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 100 Documents
Search

 6   7   8   9   10 
EFEK PENAMBAHAN KONSENTRASI TEPUNG UDANG KERING TERHADAP SIFAT FISIKOKIMIA DAN ORGANOLEPTIK RENGGINANG PATI SAGU Islamy, Muhammad Agung; Yusmarini, Yusmarini; Fitriani, Shanti
Jurnal Teknologi Pangan Vol 17, No 2 : Desember 2023
Publisher : UPN VETERAN JAWA TIMUR

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33005/jtp.v17i2.3982

Abstract

Rengginang merupakan makanan tradisional berbentuk bundar yang dapat dibuat dari bahan baku yang tinggi akan kandungan karbohidrat. Salah satu bahan baku yang dapat digunakan adalah pati sagu. Rengginang yang dibuat dari pati sagu memiliki nilai protein yang rendah sehingga diperlukan tepung udang kering sebagai bahan tambahan untuk meningkatkan kandungan gizi rengginang.Tujuan penelitian ini adalah untuk mendapatkan konsentrasi tepung tepung udang kering terpilih dalam pembuatan rengginang pati sagu sesuai dengan syarat mutu SNI kerupuk ikan, udang dan moluska 8272: 2016. Metode penelitian menggunakan rancangan acak lengkap (RAL) dengan 4 perlakuan dan 4 kali ulangan sehingga diperoleh 16 unit percobaan. Hasil sidik ragam menunjukkan bahwa perlakuan U1 (konsentrasi tepung tepung udang kering 2,5%) dipilih karena memberikan pengaruh nyata terhadap analisis proksimat yang terdiri dari kadar air 4,47%, kadar abu 1,87%, kadar protein 2,95%, kadar lemak 24,69%, kadar karbohidrat 66,02%, dan daya pengembangan 97,51%  serta penilaian sensori secara deskriptif maupun hedonik meliputi warna rengginang pati sagu yang berwarna kuning, agak beraroma udang, sangat renyah, agak berasa udang serta secara keseluruhan disukai panelis.
Karakteristik mutu sirup bunga telang dengan penambahan beberapa konsentrasi gula cair fruktosa: Characteristics of quality of butterfly pea flower syrup with the addition of several concentrations of fructose liquid sugar Prastianingsih, Vida; Yusmarini; Nopiani, Yanti
TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Vol 16 No 1 (2025)
Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v16i1.5362

Abstract

Syrup is a thick beverage product that has a high sucrose content. The fructose liquid sugar can be used as a sweetener butterfly pea flower syrup. The purpose of this research is to get the right concentration of fructose liquid sugar and good quality and fulfill SNI 3544: 2013 about syrup. This research was conducted experimentally by using a completely randomized design with four treatments and four replications. The treatment in this study is the concentration of fructose liquid sugar (45%, 50%, 55% and 60%). The data obtained were statistically analyzed using analysis of variance and continued with Duncan's Multiple Range Test (DMRT) at the 5% level. The result of this research showed that the concentration of fructose liquid sugar significantly affected sensory characteristics of viscosity before adding water. The best treatment in this research was S3 treatment (55% fructose liquid sugar) where pH 4.55, reducing sugar content 11.4%, viscosity 853.4 cP, total plate count 0.99 CFU/mL, and antioxidant activity IC50 25.42 ppm. The descriptive assessment is that the color is purplish blue, scented with sugar and butterfly pea flower, moderately sweet taste and slightly thick. Butterfly pea flower syrup in all treatments has met the quality requirements of SNI 3544: 2013 syrup.
Pemanfaatan Sari Tapai Ketan Hitam dalam Pembuatan Cocoghurt yang Dibuat dengan Penambahan Lactobacillus plantarum 1 R.1.3.2 Atasyavira, Nadya; Yusmarini, Yusmarini
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 16, No 2 (2024): Vol. (16) No. 2, Oktober 2024
Publisher : Agriculture Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/jtipi.v16i2.35282

Abstract

Cocoghurt is processed coconut milk fermented using lactic acid bacteria. One of the food products that can improve the quality of cocoghurt is the addition of black glutinous rice tapai juice. The purpose of this research was to obtain the right concentration of black glutinous rice tapai juice. The research was conducted experimentally using a completely randomized design with four treatments and four replicates. The treatments consisted of TKH1 (without addition of black glutinous rice tapai juice), TKH2 (addition of 10% black glutinous rice tapai juice), TKH3 (addition of 20% black glutinous rice tapai juice), and TKH4 (addition of 30% black glutinous rice tapai juice). Data were analyzed statistically using analysis of variance (ANOVA), if F count F table, it was continued with duncan's multiple range test (DMRT) at the 5% level. The results showed that the addition of black glutinous rice tapai juice had a significantly affected the degree of acidity (pH), total lactic acid, total LAB, protein content, sensory analysis (color, aroma, taste, viscosity) but did not significantly influence the ash content and fat contents. The selected treatment obtained was TKH3 = addition of 20% black glutinous rice tapai juice with a pH value 4.52, total lactic acid of 0.83%, total LAB of 10.28 log CFU/ml, ash content of 0.87%, protein content of 6.78%, fat content of 13.23%, with a description of whitish purple color, coconut milk and tapai aroma, tapai taste, and watery, as well as the overall hedonic assessment liked by panelists.
Environmental Management of Liboganik Organic Fertilizer Plant from Solid Palm Oil Waste in Pauh Village, Bonai Darussalam District, Rokan Hulu Regency, Indonesia Hartanto, Farhan Sidiq; Putra, Ridwan Manda; Nurhidayah, Tengku; Amin, Bintal; Budijono, Budijono; Yusmarini
Journal of Geoscience, Engineering, Environment, and Technology Vol. 10 No. 3 (2025): JGEET Vol 10 No 03 : September (2025)
Publisher : UIR PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25299/jgeet.2025.10.3.19011

Abstract

This study was designed to analyze and examined the environmental management strategy of Liboganik solid organic fertilizer factory derived from solid palm oil waste in Pauh Village, Bonai Darussalam District, Rokan Hulu Regency, Riau. The study used a qualitative approach method using questionnaire and interview instruments as well as laboratory tests conducted with samples of company leader, factory employees, communities around the fertilizer factory and palm oil farmers totaling 63 and selected randomly. The results of the study showed that the water quality of the Liboganik organic fertilizer factory waste was polluted, as seen from the data from the physical parameter laboratory tests above, it can be seen that the suspended solids (TSS) content and COD content exceed the standard COD waste standards for organic fertilizer factories according to the standard of the Minister of Environment Regulation No. 5 of 2014 concerning Wastewater Quality Standards. Environmental management can be carried out through the spatial planning of fertilizer factory buildings as well as through the construction of adequate infrastructure and paying attention to its impact on the environment and factory workers in order to encourage the realization of an environmentally friendly fertilizer factory. It is concluded that environmental management of organic fertilizer factories can be done by making a ditch pond to accommodate seepage of residual palm oil factory waste and limiting it so that pollution does not occur to the community environment. In addition, in an effort to reduce high COD and BOD content, wastewater management can be carried out using Phytoremediation techniques and also technology using Vertical Water Circulation (SAV). The results of IFAS and EFAS as well as SWOT analysis concluded that the environmental management strategy of the Liboganik organic fertilizer factory is in the SO quadrant and is included in Aggressive Strategy.
PELATIHAN PENERAPAN LABEL PANGAN SESUAI KETENTUAN DAN LEGALITAS USAHA HALAL BAGI UMKM PANGAN DI DESA PAGARUYUNG, KABUPATEN KAMPAR PROVINSI RIAU Riftyan, Emma; Yusmarini, Yusmarini; Siregar, Erpiani; Dewi, Yossie Kharisma; Shanti Fitriani; Ayu, Dewi; Maulida, Yusni; Pato, Usman
BUDIMAS : JURNAL PENGABDIAN MASYARAKAT Vol. 7 No. 3 (2025): BUDIMAS : Jurnal Pengabdian Masyarakat
Publisher : LPPM ITB AAS Indonesia Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29040/budimas.v7i3.18576

Abstract

Pagaruyung Village in Kampar Regency is one of the largest pineapple-producing centers in Riau Province and is being developed as a pineapple-based food processing center. However, the increase in the number of foodMSMEs in this village has not been accompanied by adequate understanding regarding the application of food labels according to BPOM regulations and the fulfillment of halal business legality required by BPJPH. This community service activity aimed to increase the knowledge of MSME actors regarding proper and correct food labeling, as well as the application of MSME halal business legality. This training was held on October 11, 2025, and was attended by 17 participants. The implementation methods used for this service activity include a pretest, material presentation, mentoring, discussion, and a final evaluation in the form of a posttest. The evaluation results showed a significant improvement in participants' understanding, with a 98% presentation rate regarding the proper and correct application of food labels and halal certification for MSMEs. This activity makes an important contribution to increasing the readiness of Pagaruyung Village MSMEs to produce pineapple products that are safe, of high quality, and meet food legality standards.
Analisis Manajemen Rumah Potong Hewan Bangkinang Kabupaten Kampar dan Dampaknya Terhadap Lingkungan Yudhi Ardianto; Yusmarini Yusmarini; Ridwan Manda Putra
Jurnal Zona Vol 9, No 2 (2025)
Publisher : Pelantar Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52364/zona.v9i2.138

Abstract

The Slaughterhouse (RPH) plays a vital role in supporting food security and the regional economy. However, if not properly managed, it can have significant environmental impacts. This study aims to analyze the management of the Bangkinang Slaughterhouse in Kampar Regency and evaluate its environmental impact. The methods used include field surveys, observations, interviews with relevant stakeholders, and wastewater quality analysis using the grab sampling method. The results show that while the management of the Bangkinang Slaughterhouse complies with most of the requirements of the Minister of Agriculture Regulation No. 13/Permentan/OT.140/1/2010, the Wastewater Treatment Plant (IPAL) facilities are not functioning optimally. Measurements of wastewater quality revealed that COD and BOD levels exceed the allowable thresholds, posing a risk of environmental pollution. This condition requires improvements in waste management to prevent negative impacts on the ecosystem. Furthermore, public perception of the slaughterhouse tends to be negative due to the limited social benefits, although negative effects such as odor and health disturbances are still within a non-disruptive category. This study recommends the optimization of the IPAL system and enhancement of supporting facilities to ensure better and more environmentally friendly waste management
Karakteristik Mutu Sirup Bit dengan Penambahan Carboxymethyl Cellulose Pika Yulia Putri; Yusmarini Yusmarini; Dewi Fortuna Ayu
JURNAL AGROINDUSTRI HALAL Vol. 4 No. 2 (2018): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v4i2.1294

Abstract

This research aimed to study the influence of addition of carboxymethyl cellulose (CMC) and to get the best CMC concentration in making of beet syrup. The research was conducted with five treatments and three replications. The treatments in this study were CMC addition of 0.3%, 0.6%, 0.9%, 1.2%, and 1.5%. Data were statistically analyzed by using analysis of variance and followed by duncan new multiple range test at level 5%. The result of analysis of variance showed that the influence of CMC had significantly affected pH, total dissolved solid, sucrose level, and viscosity. The treatment also significantly effected aroma and hedonic test, but didn’t significantly affected colour and flavor of beet syrup. Based on this research, the best treatment was syrup with 0.9% CMC addition which had pH 5.75, total dissolved solids 71.16°brix, viscosity 351.56 cP, and sucrose level 69.68%. Characteristics of best treatment syrup based on descriptive test were red purple colour, beet root flavor, sweet taste, thick, and on hedonic test was favored by panelists.Keywords: Syrup, beet root, carboxymethyl cellulose (CMC)
Karakteristik dan Profil Pasta Pati Sagu Modifikasi Pragelatinisasi pada Suhu yang Berbeda Fitriani, Shanti; Yusmarini, Yusmarini; Riftyan, Emma; Saputra, Edo; Rohmah, Mega Chafiatun
Jurnal Teknologi Hasil Pertanian Vol 16, No 2 (2023): Agustus
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/jthp.v16i2.56057

Abstract

Pregelatinized starch is a common type of physically modified starch with wide applications, especially in the food industry. This study aimed to obtain information about the effect of cooking temperature on the characteristics of pregelatinized sago starch and to obtain the best cooking temperature. The treatment in this study was variation in cooking temperature without pregelatinization (control), 50°C, 60°C, 70°C, 80°C, 90°C, and 100°C. Data obtained were statistically analyzed using Analysis of Variance (ANOVA) and continued with Duncan’s Multiple Range Test (DMRT) at a 5% level. The results showed that variations in pregelatinization temperature significantly affected all observed parameters. The best treatment was pregelatinization temperature 90°C, with moisture, amylose content, swelling power, starch solubility, WHC, and gelatinization degree of 13%; 24,94%; 16,90 g/g; 58,22%; 131,06%; and 42,17% respectively. The gelatinization profile of sago starch was selected with the respective viscosity values: peak 5473 cP, heat 1509 cP, breakdown 3964 cP, final 2964 cP, and setback 1419 cP.
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.
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 ' Pranata ANIS KOMALA Apriani, Imelda Nur ARJELINA FITRIANA Arsi Wisti Aslim Rasyad Atasyavira, Nadya Ayu, Dewi Ayu, Nur Lidya Betty ' ' Bintal Amin Bintang Sipartogi Panjaitan Budi Julianto, Budi Budiantoro, Iqro’ 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 Eko Raharjo Elisa Apridani Emrinaldi Emrinaldi, Emrinaldi Erpiani Siregar Erpiani Siregar 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 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 Lisma Pratiwi Mardina ' Marsono Y Martia Ramadani Siregar 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 Pika Yulia Putri Prastianingsih, Vida Prihatin, Neneng 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 Ririn Puji Lestari Rizki Indah Amelia Rohmah, Mega Chafiatun Rossi, Evy Rudianda Sulaeman Rudianda Sulaeman Ryanza ' Lufrandana S Anirwan S Siswanto Sarifah Nur’aini Saryono Saryono Saryono Saryono Septi ' Hidayati Septi Hidayati, Septi Shanti Fiftriani 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 Tiyah Fadhilah 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 Yusni Maulida Yustinus Marsono Yustinus Marsono