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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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BAKSO BERBASIS JAMUR TIRAM PUTIH DAN IKAN PATIN PADA KONDISI KEMASAN VAKUM, NON VAKUM SERTA SUHU DINGIN DAN SUHU BEKU SELAMA PENYIMPANAN Febri ' Muliady; Faizah ' Hamzah; Yusmarini ' '
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 3, No 2 (2016): Wisuda Oktober Tahun 2016
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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This study aims to discover the effect of packaging and storage temperature conditions on the storability of white oyster mushroom meatballs and catfish that meet the quality standards of fish balls (SNI 01-2346-2006). This study was experimentally conducted using a completely randomized design (CRD). Results of analysis of variance showed that the condition of packaging and storage has significant effects on the moisture content and the microbial population during storage on weeks 0, 1, 2, 3, 4, has no significant effect on thiobarbituric acid and storage acidity in weeks 0, 1, 2 but has real effect on storage in weeks 3 and 4, has no significant effect on descriptive sensory evaluations of storage attribute in weeks 0 and 1 but has real effects on the storage in weeks 2, 3 and 4, has no significant effects on the storage aroma attributes in weeks 0, 1, 2 and 3 but has significant effect on the storage in week 4. White oyster mushroom meatballs and catfish are consumable until storage in the first week. This is because the total microbial population has exceeded the maximum limit set by fish balls Indonesian National Standards (SNI) in the the next week’s storage. Condition of vacuum packaging and freezing temperatures stroge treatment was chosen in this study with water content of 74.34 to 74.36%, thiobarbituric acid from 1.09 to 1.13 mg/kg malonaldehyde, the total microbial population 8.8×9.3×106-106, acidity of 6.46 to 6.45, with no slimy appearance and with white oyster mushroom and catfish aroma. Keyword : Meatballs, white oyster mushroom, catfish, cold and freezing temperature storage, vacuum and non-vacuum packaging
PENGGUNAANLactobacillus plantarum 1 DALAM PEMBUATANSOYGHURT PROBIOTIK SEBAGAI FILLER PADA COKELAT PRALINE Rizki Indah Amelia; Yusmarini Yusmarini; Rahmayuni Rahmayuni
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 7 (2020): Edisi 2 Juli s/d Desember 2020
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 Mahasiswa Fakultas Pertanian Universitas RiauDosen Fakultas Pertanian Universitas RiauJOM FAPERTA Vol. 7 Edisi 2 Juli s/d Desember 2020The purpose of this research was to obtain probiotic soyghurt made with several strains of the Lactobacillus plantarum 1 combined with Lactobacillus bulgaricus and Streptococcus thermophilusas filler in chocolate praline. The study conducted by using a complete random design (CRD) with combination of four treatments and four replications. The treatment werePKM0= S. thermophilus (3%) + L. bulgaricus (3%) +without L. plantarum 1, PKM1=S. thermophilus (2%) + L. bulgaricus (2%) + L. plantarum 1 RN2-12112, PKM2= S. thermophilus (2%) + L. bulgaricus (2%) + L. plantarum 1 RN2-53, PKM3=S. thermophilus (2%) + L. bulgaricus (2%) + L. plantarum 1 RN1-23121. The data were analyzed by analysis of variance, and then analyzed by duncan new multiple range test (DNMRT) at α=5% level. The result showed that the combination of lactic acid bacteria (LAB) did not significantly affected on acidity (pH),total of LAB, water, ash, fat, protein, and carbohydrate content, butsignificantly affected on total lactic acid. Based upon observations, praline chocolate with treatment PKM1 accordance with SNI standards and somewhat favored by the panelistwhich properties as follow: pH (3,88), amount of lactic acid (1,35%), amount of LAB (9,54 log CFU.ml-1), water content (79,78%), ash (1,43%), fat (1,15%), protein (2,98%), carbohydrate (14,67%), less sweet, sour, and not bitter taste, brown, and yellowish white colour, a distinctive chocolate and slightly sour aroma, with somewhat thick texture. Keywords: soyghurt, L. plantarum 1, praline chocolate
AKTIVITAS ANTIMIKROBA Lactobacillus plantarum 1 YANG DIISOLASI DARI SUSU KEDELAI TERFERMENTASI SPONTAN Arsi Wisti; Yusmarini '; Rahmayuni '
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 1, No 2 (2014): Wisuda Oktober 2014
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The purpose of the study was to determined whether the isolates of Lactobacillus plantarum1 isolated from spontaneous sly fermented soymilk as well as cell-free supernatants have antimicrobial properties against pathogenic bacteria. This research was carried out experimentally using completely randomized design(CRD) with four isolates as treatments and four eplications. Antimicrobial activity was tested using the well diffusion method and the paper disc diffusion. Results of analysis of variance showed that the antimicrobial activity of lactic acid bacteria isolates and cell-free supernatant of thebacteriumEscherichiacoliFNCC-19 and Staphylococcus aureusFNCC-15 were significantly different (P <0.05).Average inhibition zone diameter isolates of lactic acid bacteria against bacteria Escherichia coli FNCC-19 ranged from 0.00 to 5.95 mm and the diameter of inhibition zone Staphylococcus aureus FNCC-15 ranged from 0.00 to 4.38 mm. The average value of inhibition zone diameter of the cell-free supernatant of the bacterium Escherichia coli FNCC-19 ranged from 0.50 to 1.70 mm. The diameter of inhibition zone against Staphylococcus aureus FNCC-15 ranged between 0.40-0.50 mm. The results of this study indicate that the isolates of Lactobacillusplantarum1R.1.3.2and the supernatant thas greater antimicrobial activity than isolates of Lactobacillusplantarum1R.11.1.2.   Keywords:Antimicrobials, Lacticacid bacteria and Lactobacillusplantarum 1
MUTU SENSORI MI INSTAN BERBAHAN PATI SAGU TERMODIFIKASI DAN IKAN PATIN Resy Fressetya; Yusmarini Yusmarini; Vonny Setiaries Johan
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 4, No 1 (2017): Wisuda Februari Tahun 2017
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The objectives of this research were to get microbiologically modified sago starch by using Lactobacillus plantarum 1 RN2-53 and to get the best formulation that meets the Indonesian Instant Noodle Standard (SNI 01- 3551- 2000). The aims of catfish meat added was to increase integrities and protein content of instant noodles. The design used in this study was Completely Randomized Design with six treatments and three replications. The treatment in this research included SP0 (nature sago starch 100%), SP1 (mosas 100%), SP2 (mosas 97.5%, catfish meat 2.5%), SP3 (mosas 95%, catfish meat 5%), SP4 (92.5%, catfish meat 7.5%) and SP5 (mosas 90%, catfish meat 10%). The data obtained were statistically analyzed using Analysis of Variance (ANOVA) and followed by a test using Duncan’s New Multiple Range Test (DNMRT) at the level of 5%. The best formulation instant noodles was SP3 with ratio mosas 95% and catfish 5%. The result of analysis showed that the ratio of mosas and catfish meat significanly affected organoleptic test of colour, texture, catfish flavor before and after rehydration and mosas flavor before rehydration but did not significantly influence taste of mosas, taste of catfish and mosas flavor after rehydration, whille the hedonic test assessed according to the likes of panelist.Keywords: instant noodles, modified sago starch (mosas), Lactobacillus plantarum, catfish, sensory quality.
PEMBUATAN SNACK BAR dariTEPUNG BIJI SAGA POHON (Adenanthera Pavonina L.) dengan PENAMBAHAN BUAH NANGKA KERING Ganang Romadhon; Yusmarini Yusmarini; Shanti Fitriani
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 8 (2021): Edisi 2 Juli s/d Desember 2021
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Snack bar is a snack like a beam that generally consists of rice, cereals and added with dry fruit which is equipped with other ingredients such as nuts and honey. Related to that, the snack bar in this research was made from a combination of saga tree seeds flour and dried jackfruit. The purpose of this research is to obtain a snack bar with the best sensory and chemical characteristics. This research used a completely randomized design (CRD) with five treatments and three repetitions. The data obtained were analyzed statistically using analysis of variance (ANOVA) and followed with Duncan's new multiple range test (DNMRT) at 5% level. The treatment in this research was the difference in the ratio between saga tree seeds flour and dried jackfruit, that is SN1 (40:60), SN2 (45:55), SN3 (50:50) and SN4 (55:45). The results showed that the difference in the ratio between saga tree seeds flour and dried jackfruit had a significant effect at all observation parameters, both chemical and sensory. SN4 treatment with ratio of saga tree seeds flour : dried jackfruit (55:45) is the best treatment that most favored by the panelists and descriptively brownish in color, scented of saga seeds and jackfruit, flavored of jackfruit, had a soft density, and had chemical characteristics that are 20.63%, % moisture content,2.44 % ash content, 8.68% fat content, 16.68% protein content, 50,88% carbohydrate content and 3.68% crude fiber content.Keywords: snack bar, saga tree seeds flour, dried jackfruit 
Penambahan Umbi Bit Terhadap Karakteristik Sari Buah Apel Alvin Yolanda Hidayatullah; Vonny Setiaries Johan; Yusmarini Yusmarini
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 8 (2021): Edisi 2 Juli s/d Desember 2021
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ABSTRACTThe purpose of this study was to obtain the additional effect of beetroot to the organoleptic content and nutrional manalagi apple juice. The research method used a completely randomized design with five treatments and three replications. The treatments consisted of AB1 (ratio of apple juice and beetroot juice 100:0), AB2 (ratio of apple juice and beetroot juice 90:10), AB3 (ratio of apple juice and beetroot juice 80:20), and AB4 (ratio of apple juice and beetroot juice 70:30) and AB5 (ratio of apple juice and beetroot juice 60:40). The data obtained were statistically analyzed using analysis of variance and continued with Duncan's New Multiple Range Test (DNMRT) at the 5% level. The results showed that combination of apple juice and beetroot juice significantly affected pH value, total dissolved solids and viscosity as well as color, aroma, taste and overall acceptance. The best treatment was AB3 (ratio of apple juice and beetroot juice 80:20). The product had pH value content 3.61, total dissolved solids 16.50 ˚brix, viscosity 1.402 cP, color 3.40 (red), 3.10 (aroma of apple and beetroot), taste 3.00 (taste of apple and beetroot) and overall rating with a score of 2.93 (rather like).Keywords:Apple juice, beetroot juice, juice
Viabilitas Lactobacillus plantarum 1 Yang Diisolasi Dari Susu Kedelai Terfermentasi Spontan Terhadap Asam Klorida dan Garam Empedu Elisa Apridani; Yusmarini &#039;; Rahmayuni &#039;
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 1, No 1 (2014): Wisuda Februari Tahun 2014
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Most of probiotic isolate is from overseas therefore it needs effort to obtain probiote acid lactid bacteria indigenus.Thepurposeof the research was to obtain viability of Lactobacillus plantarum 1 that isolated from spontaneous fermented soymilk on acid chloride and oxgall. This research used isolate of Lactobacillus plantarum 1 R.11.1.2, Lactobacillus plantarum 1 R.1.3.2,Lactobacillus acidophilus FNCC 0051 and Streptococcus thermophilus FNCC 0040 on medium addition with chloride acid at  pH 4, 3, and 2 and addition with oxgall 0.5%.The result showed thatL. plantarum1 R.11.1.2and L.plantarum 1 R.1.3.2 was survive and able to grow on pH 4 during 5 hours incubation.Lactobacillus plantarum1 R.11.1.2andL. plantarum 1 R.1.3.2was survive at pH 3 during 5 hours incubation. Lactobacillus plantarum1 R.11.1.2andL. plantarum 1 R.1.3.2 was unable to survive on pH 2 during neither 2.5 hours nor 5 hours incubation. Lactobacillusplantarum1 R.11.1.2and L.plantarum 1 R.1.3.2 was able to survive on medium with oxgall 0.5%. Keywords: Viability, Lactobacillus plantarum 1, ChlorideAcid, Oxgall
STUDI PEMBUATAN ES KRIM BERBASIS SANTAN KELAPA DAN BUBUR UBI JALAR UNGU Jumiati &#039;; Vonny Setiaries Johan; Yusmarini &#039;
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 2, No 2 (2015): Wisuda Oktober 2015
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The purpose of this study was to determine the effect of coconut milk and purple sweetpotato puree on the quality of the ice cream. This study was conducted experimentally by using completely randomized design (CRD) with five treatments and thre replications. The treatments were K1 (30% coconut milk and 0%purple sweet potato puree), K2 (27.5% coconut milk and 2.5% purple sweet potato puree), K3 (25% coconut milk and 5% purple sweet potato puree), K4 (22.5% coconut milk and 7.5%purple sweet potato puree) and K5 (20% coconut milk and 10% purple sweet potato puree). The obtained data was treated by the analysis of variance by Duncan New Multiple Range Test (DNMRT) at the level of 5%. The best treatment in this research was K3, with fat content of 10.57% and total solids36.78%that has reachedthe quality standardof ice cream (SNI 01-3713-1995), 1.90% protein content, 24.33%overrun, 13.72 minutes for the melting time. Keywords: Ice cream, coconut milk and purple sweet potato
PEMANFAATAN BUAH MENGKUDU DAN JAHE MERAH DALAM PEMBUATAN BUBUK INSTAN Hedi Irawan; Yusmarini Yusmarini; Faizah Hamzah
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 4, No 2 (2017): Wisuda Oktober Tahun 2017
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The purpose of this research was to get the best ratio between noni and red ginger for making instan powder which was preferred instant by panelists and fulfilled standard instan powder. This research Completely Randomized Design (CRD) with five treatments and three replications which followed by Duncan’s New Multiple Range Test (DNMRT) at 5%. The Treatment were MJ1 (noni 10 g and red ginger 90 g), MJ2 (noni 20 g and red ginger 80 g), MJ3 (noni 30 g and red ginger 70 g), MJ4 (noni 40 g and red ginger 60 g) and MJ5 (noni 50 g and red ginger 50 g). The result of this research showed that the combination of noni and red ginger gave significant effect on water content, ash content, sucrose content, and organoleptic test. The best treatment  was MJ2 whichhad water content 1.14%; ash content 0.46% and sucrose  content 73.95%, with description colour grey to brown, flavour ginger and instan powder drink had colour yellow to brown, flavour ginger, taste ginger and overall assesment of instant powder. Keywords: Instant powder, red ginger and noni
Pemanfaatan Tepung Biji Nangka dan Tepung Ampas Kelapa sebagai Bahan Pensubstitusi Terigu dalam Pembuatan Roti Manis Rika Andeska; Yusmarini Yusmarini; Raswen Efendi
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 5 (2018): Edisi 2 Juli s/d Desember 2018
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The research aimed to know the best of substitute ratio of jackfruit seed powder and coconut dregspowder of wheat flour for the best quality of sweet bread. Research method used completely randomized designed which consisted of six treatments and each treatment wasrepeated three times. Treatments of jackfruit seed powder and coconut dregs powder of wheat flour were TBA0 (100% wheat flour), TBA1 (70% of wheat flour, 30% of jackfruit seed powder and 0% coconut dregs powder), TBA2 (70% of flour, 27,5% jackfruit seed powder and 2,5% coconut dregs powder), TBA3 (70% of wheat flour, 25% jackfruit seed powder and 5% coconut dregs powder),  TBA4 (70% of wheat flour, 22,5% jackfruit seed powder and 7,5% coconut dregs powder) and TBA5 (70% of wheat flour, 20% jackfruit seed powder and 10% coconut dregs powder). Data were statistically analyzed by analysis of variance (ANOVA) and proceeded with duncan’s new multiple range test (DNMRT) at 5% level. The results showed that the sweet bread chosen treatment is TBA2with moisture content of 29.28%, ash content of 2.52%, fat content of 10.29%, protein content of 7.48%, crude fiber 1.68% and has slightly flavor, distinctive aroma of coconut, the more soft crust texture, the more soft crumb texture, brownish-yellow crust color, yellowish-white crumbs color and favored overall by panelists.Keywords: Jackfruit seed powder, coconut dregs powder, sweet bread.
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