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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 Food ScienTech Journal Budimas : Jurnal Pengabdian Masyarakat Unri Conference Series: Community Engagement 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 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

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PEMANFAATAN TEPUNG BIJI NANGKA DAN TEPUNG JAGUNG DALAM PEMBUATAN FLAKES Nurul Hadi; Yusmarini Yusmarini; Raswen Efendi
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 4, No 2 (2017): Wisuda Oktober Tahun 2017
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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Flakes was one of the breakfast cereal products favored by the public, because it practical in presentation and  high nutrient content. The content of jackfruit seed flour such as carbohydrates and protein which was high enough, so it could be combined with added corn flour as a source of fat and fiber. The purpose of those research was to obtain the best ratio between the jackfruit seed flour and corn flour  towards quality of flakes. This research was conducted experimentally using a Completely Randomized Design (CRD) with 5 treatments and 3 replications.  The treatment performed were BJ0 (jackfruit seed flour 100%), BJ1 (jackfruit seed flour 90% : corn flour 10%), BJ2 (jackfruit seed flour 80% : corn flour 20%), BJ3 (jackfruit seed flour 70% : corn flour 30%), and BJ4 (jackfruit seed flour 60% : corn flour 40%). The results of chemical analysis and sensory then selected the best treatment was the treatment BJ4 (jackfruit seed flour 60% : corn flour 40%) with moisture 4.17%, ash 2.96%, fat 2.12%, protein 9.26%, carbohydrate 81.48%, and crude fiber 3.19%. Overall to result of sensory test preferred by the panelists with descriptions of pale yellow color, flavorful corn, corn taste, crunchy texture without the added of  milk, and rather than soft texture with the added of milk. Keywords: Flakes, jackfruit seed flour, corn flour.
PEMANFAATAN TEPUNG JAGUNG DAN TEPUNG TEMPE DALAM PEMBUATAN KERUPUK Mustakim ' '; Yusmarini ' '; Netti ' Herawati
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 determine the effects of adding corn flour and tempe flour into crackers. An experimental study was conducted by using a completely randomized design (CRD) with 5 treatments and 3 repetitions. The treatments in this study include JT0 (Corn flour 100%), JT1 (Corn flour 90% and tempe flour 10%), JT2 (Corn flour 80% and tempe flour 20%), JT3 (Corn flour 70% and tempe  flour 30% ) and JT4 (Corn flour 60% and 40% tempe flour). The data were analyzed using variance analysis followed by Duncan's New Multiple Range Test (DNMRT) at a rate of 5%. The result of variance analysis indicated that there is no significant influence of ash content but have significant effects on water content before frying, water content after frying, protein content, sensory assessment of color, flavour, taste, crispness and an overall assessment of the crackers. The best treatment in this study was JT1 with water content before frying of 13.68%, water content after frying of 8.40%, protein content of 6.19%, ash content of 2.23% and descriptive sensory assessments of brownish yellow (3.88), tempe flavored (2.92), rather corny and tempe in flavour (3.52), slightly crunchy (2.40) as well as an overall assessment of crackers is 2.99 (liked). Keywords: Crackers, corn flour and  tempe flour
PENGGUNAAN NATRIUM BIKARBONAT DALAM PEMBUATAN MINUMAN KARBONASI SARI BUAH NANAS DAN SEMANGKA Sarifah Nur’aini; Shanti Fitriani; Yusmarini Yusmarini
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 7 (2020): Edisi 2 Juli s/d Desember 2020
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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 1. Mahasiswa Fakultas Pertanian Universitas Riau2. Dosen Fakultas Pertanian Universitas RiauJOM FAPERTA Vol. 7 Edisi 2 Juli s/d Desember The purpose of this research was to obtain the best formulation of sodium bicarbonate on chemical and organoleptic properties. This study used a complete randomized design with four replications, resulting in 16 experimental units. The treatment research were KSN1 (sodium bicarbonate 0.2%). KSN2 (sodium bicarbonate 0.4%), KSN3 (sodium bicarbonate 0.6%), and KSN4 (sodium bicarbonate 0.8%). Data obtained were statistically analyzed using analysis of variance and continued with duncan’s new multiple range test (DNMRT) at a 5% level. Parameters observed in this study included solubility of  gas, degree of acidity (pH), total acid, total dissolved solids, and sensory assessment (score test of carbonated drink and hedonic of taste). The result of this research showed that the concentration of sodium bicarbonate significantly affected solubility of  gas, degree of acidity (pH), total acid, and hedonic taste. The best treatment in this research was the concentration of KSN1 (sodium bicarbonate 0.2%) where moisture content solubility of  gas. 146.02 mg/l, degree of acidity (pH) 4.37, total acid 0.56%, total dissolved solids 23.87 ᴼBrix. Descriptive sensory assessment, namely the score of carbonation effect did not bite on the tongue and the overall assessment was favored by the panelists.Keywords: carbonated drinks, sodium bicarbonate, pineapple and watermelon 
KombinasiTepungKacangHijau dan Buah Nanas dalamPembuatanSnack Bars Dian Eva; Noviar Harun; Yusmarini Yusmarini
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 5 (2018): Edisi 2 Juli s/d Desember 2018
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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The purpose of this research was get appropriated combination of mung bean flour and pineapple and the sensory properties snack bars with the best quality.This research used Completely Randomized Design method with five treatments and three replications. The treatments in this research were KN1 (75% mung bean flour and 25% dried pineapple), KN2 (70% mung bean flour and 30% dried pineapple), KN3 (65% mung bean flour and 35% dried pineapple), KN4 (60% mung bean flour and 40% dried pineapple), KN5 (55% mung bean flour and 45% dried pineapple). The data obtained was analyzed statistically by using ANOVA and DNMRT at 5% level. Results of the research showed that the combination of mung bean flour with dried pineapple significantly effected on the parameters observed. The best treatment from the research was KN3 (65% mung bean flour and 35% dried pineapple) which had 16.39% water content, 1.73% ash content, 55.35% carbohydrate content, 12.31% fat content, 14.22% protein content, and 2.54% crude fiber content. Overall to result of sensory test preferred by the panelists with descriptions of brown colour, slightly mung bean and pineapple flavor, mung bean and pineapple taste, solid and slightly tender texture. Keyword :Mung bean flour, pineapple, snack bars.
EVALUASI IN VITRO TERHADAP KEMAMPUAN ISOLAT Lactobacillus plantarum 1 DALAM MENGASIMILASI KOLESTEROL DAN MENDEKONJUGASI GARAM EMPEDU Andre ' Pranata; Yusmarini ' '; Netti ' Herawati
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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Several studies have shown that lactid acid bacteria can reduce cholesterol. The aim of the study was to evaluate the ability of Lactobacillus plantarum 1 that isolated from spontaneous fermented soymilk in reducing cholesterol by assimilation and by bile salt conjugation. Experimental method used to test the ability of Lactobacillus plantarum 1 R.1.3.2, Lactobacillus plantarum 1 R.11.1.2, Lactobacillus acidophilus FNCC 0051 and Streptococcus thermophilus FNCC 0040 to assimilate cholesterol and to deconjugate bile salt. Cholesterol assimilation activity was determined by measuring the difference between remaining cholesterol in control medium and medium that inoculated by LAB. Bile salt deconjugation ability of LAB was determined by measuring free cholic acid released. The result showed that Lactobacillus plantarum R.11.1.2 and R.1.3.2 can assimilate cholesterol 0,56 µg/ml dan 0,48 µg/ml and can deconjugate sodium taurocholic 0,55 µmol/ml and 0,58 µmol/ml. Lactobacillus acidophilus FNCC 0051 and Streptococcus thermophilus FNCC 0040 can assimilate cholesterol 0,38 µg/ml dan 0,49 µg/ml and can deconjugate sodium taurocholic 0,58 µmol/ml and 0,55 µmol/ml.   Keywords: Spontaneous fermented soymilk, lactic acid bacteria, cholesterol assimilation, Bile salt deconjugation.
EVALUASI MUTU SELAI SALAK (Salacca sumatrana B.) DENGAN PENAMBAHAN KELOPAK BUNGA ROSELA MERAH (Hibiscus sabdariffa L.) Putra Yuli; Yusmarini Yusmarini; Faizah Hamzah
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 4, No 2 (2017): Wisuda Oktober Tahun 2017
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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The purpose of this research was to discover the effect of roselle augmentation  to quality of zalacca jam and to inquire the interest of panelist's on the profit results. The research was carried out experimentally using Complete Randomized Design (CRD) by five treatments and four replications. The treatments were SR0 (zalacca pulp 100%), SR1 (zalacca pulp 90% and roselle pulp 10%), SR2 (zalacca pulp 80% and roselle pulp 20%), SR3 (zalacca pulp 70% and roselle pulp 30%), and SR4 (zalacca pulp 60% and roselle pulp 30%). The obtained data were analyzed statistically by Analysis of Variance (ANOVA) and followed by Duncan’s New Multiple Range Test (DNMRT) at 5% stage. The results showed that the augmentation of zalacca fruit and roselle had significantly influenced the level of acidity (pH), water content, ash content, fiber content, the amount of dissolved solids and organoleptic test. The best treatment of this research was SR2 which had degree acidity (pH) 3.52, water content 25.45%, ash content 0.75%, fiber content 8.46%, amount of dissolved solids of 79.52ºBrix, and was described as red coloured, zalacca and roselle flavoured, sour taste, soft texture and the most preferred by the panelist’s to overall assessment. Keywords: jam, zalacca fruit and roselle calyx
STUDI PEMANFAATAN JANTUNG PISANG DAN IKAN GABUS DALAM PEMBUATAN NUGGET Lisma Pratiwi; Yusmarini '; Noviar Harun
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 3, No 1 (2016): Wisuda Februari 2016
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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The purpose of research is to identify the ratio influence of the banana’s heart and the gabus fish concerning the result of nugget quality and the best formulation in making process of the banana’s heart and the gabus fish nugget. This research was carried out experimentally by using Completely Randomized Design consisting of 5 treatments with 3 replications. The treatments consist of JI1 = (banana’s heart 10 : gabus fish 90), JI2 = (banana’s heart 15 : gabus fish 85), JI3 = (banana’s heart 20 : gabus fish 80), JI4 = (banana’s heart 25 : gabus fish 75), JI5 = (banana’s heart 30 : gabus fish 70). Data optained were analyzed statistically using Anova and further tested with DNMRT at the level of 5%. The result of the research shows that the ratio of banana’s heart and gabus fish sausage significantly effect to the moisture content, ash content, protein content, fiber content, and sensory test. The best treatment on this research was nugget banana’s heart 15 : gabus fish 85, with moisture content of 32.80%, ash content 2.20%, protein content 15.19%, fiber content 1.78% and in terms of acceptable sensory by panelis.   Keywords : Nugget, banana’s heart, gabus fish
PEMBUATAN SELAI LEMBARAN DARI ALBEDO SEMANGKA DAN TERONG BELANDA Megawati Megawati; Vonny Setiaries Johan; Yusmarini Yusmarini
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 4, No 2 (2017): Wisuda Oktober Tahun 2017
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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The purpose of this study was to get the best formulation of sliced jam from watermelon’s albedo and tamarillo. The research used a Complete Randomized Design (CRD) with four treatments and four replications. The  treatments were AT1 (watermelon’s albedo pulp 90% and tamarillo pulp 10%), AT2 (watermelon’s albedo pulp 70% and tamarillo pulp 30%), AT3 (watermelon’s albedo pulp 50% and tamarillo pulp 50%), and AT4 (watermelon’s albedo pulp 30% and tamarillo pulp 70%). The data analyzed statistically using Anova and DNMRT at 5%. The research showed that the combination of watermelon’s albedo and tamarillo significantly effect  on moisture content, ash content, degree of acidity (pH), pectin content, reducing sugar content, total dissolved solids, colour, taste, flavor, texture, and hedonic test. Sliced jam elected from this study was the sliced jam treatment AT4 with ratio watermelon’s albedo 30% and tamarillo 70% which has  moisture content (26.33%), ash content (0.97%), degree of acidity (3.60), pectin content (2.09%), reducing sugar content (20.23%), total dissolved solids (65.10°brix), red colour, tamarillo flavor, sweet little sour taste, the texture was little chewy and panelist like the sliced jam at overall assessment.                                                                                  Keywords: sliced jam, watermelon’s albedo, and tamarillo.
MUTU PERMEN JELLI BUAH NAGA MERAH (Hylocereus polyrhizus) DENGAN PENAMBAHAN KARAGENAN DAN GUM ARAB Jumri '; Yusmarini '; Netti Herawati
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 2, No 1 (2015): Wisuda February 2015
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This research aims to obtain the best quality of the red dragon fruit (Hylocereus polyrhizus) jelly which added of carrageenan and arabic gum. This study is held experimentally by using CRD (Complete Randomized Design) of five treatments and replications. There are five types of jelly are researched, those are KG1 (carrageenan and arabic gum ratio10,5% : 0,5%), KG2 (carrageenan and arabic gum ratio 10,0% : 1,0%), KG3 (carrageenan and arabic gum ratio 9,5% : 1,5%), KG4 (carrageenan and arabic gum ratio 9,0% : 2,0%) and KG5 (carrageenan and arabic gum ratio  8,5% : 2,5%). Data were analized by ANOVA and DNMRT at the level of 5%. The result showed that there is no significant influence (P>0,05) of ratio carrageenan and arabic gum in water, ash, sugar reduction, color, and flavor but significant is influence (P>0,05) in pH, texture, taste, and overall assessment. The best jelly KG1 with a water 30,48%, ash 2,5%, pH 5,3, sugar reduction 22,70%. Organoleptic scores of KG1 are 1,29 (color), 1,74 (taste), 2,95 (flavour), 2,52 (texture) and comprehersive score (1,98).   Keywords: jelly, dragon fruit, carrageenan, arabic gum
Pembuatan Mi Instan Berbahan Tepung Jagung Lokal Riau Dan Tapioka Rifka Fitri Isnaini; Usman Pato; Yusmarini '
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 1, No 1 (2014): Wisuda Februari Tahun 2014
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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  The purpose of this research was to obtain the best rasio of Riau local corn flour and tapioca which meet the Indonesian Quality Standard of instant noodle (SNI 01-3551-2000). Research was carried out experimentally using a Completely Randomized Design (CRD) with 5 treatments and 3 replications in order to obtain 15 experimental units. Treatments of this research were JT0 (100% corn flour) as control treatment, JT1 (75% corn flour : 25% tapioca), JT2 (65% corn flour : 35% tapioca), JT3 (55% corn flour : 45% tapioca) and JT4 (45% corn flour : 55% tapioca). Data obtained were statistically analyzed using Analysis of Variance (ANOVA). If the calculated F is greater than or equal to F table then continued with DNMRT test at 5% level. The result show that addition of tapioca significantly affected the intacness of noodle, moisture content after frying, total acid value, and rehydration time, but did not significantly influence the moisture content after drying and protein content. The best treatment was JT4 with an intacness of 96,96%; moisture content after drying of 7,71%; moisture content after frying of 2,03%; protein content of 2,83%; total acid value of 0,22 and rehydration time of 5,41 minutes.   Keywords: Local Riau corn flour, tapioka flour and instant noodle
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 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 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 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 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 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 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 Yusdianti ' Yusni Maulida Yustinus Marsono Yustinus Marsono