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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
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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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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Abstract

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.
PEMANFAATAN LIMBAH KULIT NANAS SEBAGAI BAHAN BAKU SABUN CAIR ALAMI: INOVASI PENGOLAHAN LIMBAH DI DESA UJUNG BATU TIMUR Nopiani, Yanti; Yusmarini, Yusmarini; Johan, Vonny Setiaries; Fitriani, Shanti; Riftyan, Emma; AR, Nur Hasnah; Salman, Annisa Nazifa; Ristia, Jeany; Panjaitan, Bintang Sipartogi; Gunawan, Chandra
Jurnal Abdi Insani Vol 12 No 12 (2025): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v12i12.2666

Abstract

Pineapple (Ananas comosus) is a nutrient-rich tropical plant often processed into various products. At the same time, its peel waste contains valuable compounds such as bromelain enzyme and ascorbic acid, which are beneficial for skin care. Based on observations by students from the KKN MBKM program at the Faculty of Agriculture UNRI, it was found that the society is very interested in programs that discuss the processing of organic waste using simple methods, in line with the potential for utilizing agricultural product waste in Ujung Batu Timur village. This activity involves utilizing pineapple peel waste as a natural additive in the production of liquid soap through a community service program in Ujung Batu Timur, Rokan Hulu, Riau Province. This community service initiative aims to raise awareness among the community about organic waste management and enhance skills in creating economically valuable products. The methods used include socialization and practical training on making liquid soap from pineapple peel extract. The community service activities are carried out in three stages: preparation, implementation, and evaluation held at the Ujung Batu Timur Village Office and involving 23 participants. Post-training survey results show that most participants felt satisfied and benefited from this activity, with a satisfaction level of 80.45%. This program is expected to contribute to the development of micro-enterprises and improve the welfare of the local community.
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, 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 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