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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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EVALUASI MUTU SABUN PADAT TRANSPARAN DARI MINYAK GORENG BEKAS DENGAN PENAMBAHAN SLS (Sodium Lauryl Sulfate) DAN SUKROSA Hardian, Khairil; Ali, Akhyar; ', Yusmarini
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 1, No 2 (2014): Wisuda Oktober 2014
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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This research aims were to obtain the best concentration of sodium lauryl sulfate and sucrose and to know the characteristics consumer acceptance of transparent soap from purified used cooking oil. This research used completely randomized design (CRD) with 17 treatments and three replications.Observations of the purified used cooking oil were water content, free fatty acids, saponification number and descriptive organoleptic test. Meanwhile, the observations of transparent soap includes moisture content, free fatty acids, saponification number, pH, foam test, irritation test and organoleptic tests. The results showed that best formulation of transparent soap was1,5%sodium lauryl sulfateand 15,5% sucrose with water content 4,46%, free fatty acid not detected, the volume of foam is 166,49 cm3, pH 9,8, hardness test 0,37 cm/second and no cause irritation.   Keyword: cooking oil, transparent solid soap, sodium lauryl sulfate, sucrose.  
PEMBUATAN ES KRIM DENGAN PENAMBAHAN TEH KOMBUCHA SEBAGAI SUMBER ANTIOKSIDAN Pangestu, Dio Ajie; Yusmarini, Yusmarini Yusmarini; Restuhadi, Fajar
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 6 (2019): Edisi 1 Januari s/d Juni 2019
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The research aimed to know the characteristics quality and sensory ice cream with the addition of different concentration of kombucha tea, as well as to know the best formulation that fulfill’s SNI (01-3713-1995). The research was conducted with five treatments and three replications. The treatments in this study were kombucha tea addition of 0, 10, 20, 30, and 40%. Data were statistically analyzed by using analysis of variance and followed by duncan ‘s new multiple range test at level 5%. The result of analysis of variance showed that the addition of kombucha tea significantly affected total dissolved solid, fat level, sucrose level, and antioxidant but did not significantly affect protein level. Kombucha tea ice cream treatment selected from the tested parameters was the treatment T2 (addition of 20% kombucha tea). The ice cream obtained had a fat 15.58%, protein 3.72%, sucrose 10.37%, total solids 30.22%, antioxidants 56.48 ppm.Keywords: ice cream, kombucha tea, antioxidant.
PEMANFAATAN SELULOSA TUMBUHAN ECENG GONDOK (Eichornia crassipes ) DENGAN PENAMBAHAN GLISEROL DAN KARAGENAN PADA PEMBUATAN EDIBLE FILM Budiantoro, Iqro’; Ali, Akhyar; Yusmarini, Yusmarini
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 5 (2018): Edisi 2 Juli s/d Desember 2018
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The study was aimed to get the best treatment ratio of utilization water hyacinth cellulose as a base material in the manufacture of edible film with the addition of glycerol and carrageenan. The study was conducted using Completely Randomized Design (RAL) consisting of six treatments with each treatment repeated three times. The treatments in this study were E0 (without addition of water hyacinth cellulose), E1 (percentage of 1% water hyacinth cellulose), E2 (percentage of water hyacinth cellulose 2%), E3 (percentage of water hyacinth cellulose 3%), E4 (percentage of water hyacinth cellulose 4%) and E5 (percentage of 5% water hyacinth cellulose). The observed parameters were thickness (mm), transparency, water vapor transmission rate (g/hour.m2), water resistance (%), tensile strength (MPa) and percent elongation (%). The data obtained were tested statistically using ANOVA. If F arithmetic was greater than F table then analysis will be continued with DNMRT test at 5% level. The result showed that the percentage of addition of water hyacinth cellulose powder had significant effect on thickness, transparency, vapor transmission rate, water resistance, tensile strength and percent elongation. The best treatment is treatment with percentage of 1% cellulose powder added with thickness value     0,139 mm, transparency 1,029, vapor transmission 1,323 g / hour.m2, water resistance 5,829%, tensile strength 6,104 MPa and percent elongation 23,885%. Keywords: Cellulose, water hyacinth, glycerol, carrageenan.
KARAKTERISTIK KIMIAWI DAN MIKROBIOLOGI KEFIR SUSU SAPI DENGAN PENAMBAHAN SUSU KEDELAI Julianto, Budi; Rossi, Evy; ', Yusmarini
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 3, No 1 (2016): Wisuda Februari 2016
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The purpose of this research was to observe chemical and microbiology characteristic of three kind of kefir, made from cow milk with addition of soymilk. Observed kefirs were kefir whey (KW), kefir optima (KO), and kefir prima (KP). A Completely Randomized Design (CRD) was used in this research with six treatments and three replications treatment consists of KW1 (100% cow milk), KW2 (50% cow milk: soymilk 50%), KO1 (100% cow milk), KO2 (50% cow milk: 50% soymilk), KP1 (100% cow milk), and KP2 (50% cow milk: 50% soymilk). The results showed that the cow milk with soymilk significantly affected the degree of acidity (pH), total lactic acid bacteria, total lactic acid, total yeast, and alcohol content.   Keywords : Kefir, cow milk, soymilk, lactic acid bacteria, yeast.
PERBEDAAN CARA EKSTRAKSI JAHE DAN PENAMBAHAN GULA KELAPA TERHADAP MUTU SIRUP JAHE Sagala, Murdiono Abraham; Efendi, Raswen; ', Yusmarini
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 3, No 1 (2016): Wisuda Februari 2016
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This purpose of research is to find out the best grade of ginger syrup from the different methods of extraction and adding palm sugar. This experiment research used Rancangan Acak Lengkap (RAL) with six treatments as follows: P1 (ginger extract (using chopping extraction) and adding 65% palm sugar) P2 (ginger extract (using chopping extraction) and adding 70% palm sugar) P3 (ginger extract (using chopping extraction) and adding 75% palm sugar) P4 (ginger extract (using crushing extraction) and adding 65% palm sugar) P5 (ginger extract (using crushing extraction) and adding 70% palm sugar) P6 (ginger extract (using crushing extraction) and adding 75% palm sugar). The result of this research showed that the methods of ginger extraction and differentces palm sugar concentration influenced the sucrose level,descriptive tested (color, ginger aroma, and the sweetness), hedonic tested (aroma, taste, and as a whole) and there are no pH differences. Descriptive tested (ginger aroma and spiciness) and hedonic tested (color). P6 (ginger extract (using crushing extraction) and adding 75% palmsugar) produce a better syrup. This ginger syrup has 4,07 pH, 68,28 of sucrose level and descriptive tested color and hedonic tested liked by the panelist, the ginger aroma and the sweetness more dominant and contain IC50 up to 38,731μL.   Key words: syrup, palm sugar, ginger and extraction.
KAJIAN PEMBUATAN TEH KOMBUCHA DARI KULIT BUAH MANGGIS (Garcinia mangostana L.) Pratama, Nofiyanto; Pato, Usman; ', Yusmarini
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 2, No 2 (2015): Wisuda Oktober 2015
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Mangosteen is a type of tropical fruit.The pulp of mangosteen is usually consumed by the people of Indonesia and the it is feel has not been utilized so far. The purpose of this study was to determine the time of  fermentation to produce tea of mangosteen peel with the best quality and know panelists assessment of the kombucha tea from the peel of the mangosteen. This study used a Completely Randomized Design (CRD) with 5 treatments and 4 replications thus obtaining 20 experimental units). The data obtained were statistically analyzed using Analysis of Variance (Anova). If the F count is greater than or equal to F table then continued with DNMRT test at 5% level. Results of research showed that different fermentation times significantly affected the degree of acidity (pH), antioxidants, sweetness, sourness is descriptive test and assessment of the overall hedonic test. The best formulation of kombucha tea is treatment F1 (fermented for 6 days)  which shows a pH of 3,75, the antioxidants value of 38,61 µg/ml and 324,45 µg/ml of the toxicity value. Keywords: Mangosteen peel, fermentation times, kombucha tea
Penggunaan Kitosan Sebagai Bahan Pengawet Pada Sirup Nanas (Ananas comosus (L.) Merr) ', Nurazizah; Effendi, Raswen; ', Yusmarini
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 1, No 1 (2014): Wisuda Februari Tahun 2014
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The aim of this research was to know the effect of presented of several chitosan concentration on the pineapple syrup to quality and growth of mold during storage and to know the best concentration. This research had been using group randomized design (GSD), i. e: K1 (without presented of chitosan solution); K2 (presented 0,5% of chitosan solution); K3 (presented 1,0% of chitosan solution); K4 (presented 1,5% of chitosan solution); K5 (presented 2,0% of chitosan solution). Parameters  analyzed  were  dissolved  density  completely,  acidity  (pH),  viscosity, precipation, mold and organoleptic value included colour, taste, aroma,  viscosity degree and valuasion totality. The  result  showed  that  present  of  several  chitosan concentration had significant effect on the dissolved density completely, acidity (pH), viscosity and organoleptik value of pineapple syrup. By generally presented chitosan on the pineapple syrup had been advance dissolved density completely, viscosity and precipation, however pH had been down. Present chitosan had been growth of mold blocked on pineapple syrup. Be based on organoleptic test of pineapple syrup on general valuation could more acceptable by panelist until 1,0%.   Keyword: pineapple syrup, preservatives, chitosan
ISOLASI DAN IDENTIFIKASI BAKTERI ASAM LAKTAT AMILOLITIK DARI INDUSTRI PENGOLAHAN PATI SAGU ', Kusumaningrum; ', Yusmarini; Ali, Akhyar
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 2, No 1 (2015): Wisuda February 2015
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Lactic acid bacteria (LAB) that grow on sago starch processing industry is a bacteria that can grow in the sago-based media. Isolates which able to grow on media sago starch has the amylolytic ability and was the potential to be used in modifying the sago starch microbiologically. The purpose of this study was to isolate and identify lactic acid bacteria from sago starch processing industry. Isolation and purification of lactic acid bacteria were carried on MRS agar medium supplemented with 0.2% CaCO3 for subsequent screening of lactic acid bacteria that has amylolytic ability. Identification of lactic acid bacteria can be detected by morphological include Gram stain, observation of cell shape, catalase test and testing of gas production from glucose. Thirty-six isolates were able to produce a clear zone on MRS agar medium supplemented with 0.2% CaCO3, and 10 of them were amylolytic. The identification results show that the 10 isolates were Gram-positive, short-form stem cells, catalase negative. Four isolates belong to the group of homofermentative LAB and six other isolates were heterofermentatif LAB. Suspected lactic acid bacteria were belonged to the genus Lactobacillus.   Keywords : sago starch, isolation and identification, lactic acid bacteria, amylolytic ability, Lactobacillus
EVALUASI SENSORI SUSU FERMENTASI PROBIOTIK YANG DIINOKULASI Lactobacillus casei subsp. casei R-68 DENGAN VARIASI PENAMBAHAN SUKROSA Handayani, Tiara Githasari; Pato, Usman; ', Yusmarini
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 3, No 1 (2016): Wisuda Februari 2016
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The addition of sucrose for productionof milk fermented is expected to affect the sensory quality of probiotic fermented milk produced. Lactobacillus casei subsp. caseiR-68 is probiotic bacteria isolated from dadih. This study useda Completely Randomized Design (CRD) with 4 treatments and 4 replications thus obtaining obtain 16 experimental units.Data yang diperoleh dianalisis secara statistik dengan menggunakan analisis sidik ragam (ANOVA).The data obtained were statistically analyzed using Analysis of Variance (ANOVA).Jika F hitung lebih besar atau sama dengan F tabel maka dilanjutkan dengan uji DNMRT pada taraf 5%. If the  F count is greater than or equal to F table then continued with DNMRT test at 5% level.The results show that the addition of sucrose significantly affected the taste and consistency, but did not significantly influence the color of probiotic fermented milk. Overall acceptance test indicated that the panelists were“rather like to like”forprobiotik fermented milk. The best treatment based on the sensory evaluation was treatment S2 (addition 5% concentration of sucrose).   Keywords: Fermentation, Lactobacillus casei subsp. caseiR-68 and Sucrose.
EVALUASI JUMLAH BAL DAN MUTU SENSORI DARI YOGHURTYANG DIFERMENTASI DENGAN ISOLAT Lactobacillus plantarum 1 Yansyah, Nofendri '; ', Yusmarini '; Rossi, Evy '
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 3, No 2 (2016): Wisuda Oktober Tahun 2016
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The aim of the research was to obtain the best combination of  various starter i.e. Lactobacillusplantarum 1 R.1.3.2, Lactobacillusplantarum1 R.11.1.2, Lactobacillus bulgaricusFNCC 0041 and Streptococcus thermophilusFNCC 0040 to produced yoghurt. The experiment research used a completely randomized design (CRD) with five treatments and four replications. The treatments were Y1: Starter 3% S. thermophilus FNCC 0040 + 3% Starter L.bulgaricus FNCC 0041, Y2 : 3% Starter S. thermophilus FNCC 0040 + 3% Starter L. plantarum 1 R.1.3.2, Y3 : Starter 3% S. thermophilus FNCC 0040+ 3% Starter L. plantarum 1 R.11.1.2, Y4 : 2% Starter S. thermophilus FNCC 0040 + 2%  Starter L. bulgaricus FNCC 0041 + 2% StarterL. plantarum 1 R.1.3.2,  Y5 : 2% StarterS. thermophilus FNCC 0040 + 2% StarterL. bulgaricus FNCC 0041 + 2%  Starter L. plantarum 1 R. 11.1.2. Data obtained were analized using ANOVA and DNMRT at 5%. The result showed that the combination of lactic acid  bacteria as a yogurt starter was significantly affected on titration acid total and lactic acid bacteria. The best yoghurt from this research was incubated using Y4 treatment 2% Starter S. thermophilus FNCC 0040 + 2% StarterL. bulgaricus FNCC 0041 + 2% Starter L.Plantarum 1 R.1.3.2 with pH value was 4.62, titration acid total 1.11%, lactic acid bacteria total 1.23×108. The best overall  acceptance of yoghurt obtained at  Y4 treatment.   Keywords: Yoghurt, Fermentation, Lactobacillus plantarum 1.
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 Ayu, Nur Lidya Betty ' ' 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 ' 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 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 ' Jumiati ' Jumri ' JURAINI JURAINI Khairil Hardian KOHAR, TOHA ABDUL KOMALA, ANIS Kusumaningrum Kusumaningrum Lestari, Ririn Puji Lisma Pratiwi Mardina ' 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 ' ' Nadya Atasyavira Netti ' Herawati 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 Rifardi Rifka Fitri Isnaini Riftyan, Emma Rika Andeska Rizki Indah Amelia 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 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 ' Yusni Maulida Yustinus Marsono Yustinus Marsono