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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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KAJIAN PENAMBAHAN BUBUR KULIT BUAH NAGA SUPER MERAH DAN TEPUNG UBI JALAR PUTIH PADA PEMBUATAN KUKIS YANG MENGANDUNG TEPUNG TEMPE Ryanza ' Lufrandana; Netti ' Herawati; 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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Abstract

The purpose of the study was to obtain the best formulation of super red dragon fruit peel pulp    and white sweet potato flour on the nutritional value of cookie-generated and approve the SNI 01-2973-1992. The study used a completely randomized design (CRD) with four treatments and four replications. The treatment in this study were K1 (dragon fruit super red peel pulp 5%, white sweet potato flour 30%), K2 (dragon fruit super red peel pulp 10%, white sweet potato flour 25%), K3 (dragon fruit super red peel pulp 15%, white sweet potato flour 20%) and K4 (dragon fruit super red peel pulp 20%, white sweet potato flour 15%). The result showed that the treatments provides significant effect on moisture content, ash content, protein content, and sensory assessment by hedonic the color attribute, but did notsignificantly affectedon the sensory descriptive assessment. Cookie-best treatment in this study was K1 within 4.395% moisture content, 1.928% ash content and 8.957% protein content.   Keywords: Cookies, dragon fruit peel, white sweet potato flour
PEMANFAATAN BUAH BELIMBING MANIS (Averrhoa carambola L.) DAN BUAH NANAS (Ananas comosus L.) DALAM PEMBUATAN PERMEN JELLY Martia Ramadani Siregar; Noviar Harun; Yusmarini '
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 this research was to obtain the ratio of sweet star fruit extracts and pineapple extracts selected in the manufactur of jelly candy. This research used Complete Randomized Design (CRD) with five treatments and four replications which were followed by Duncan’s New Multiple Range Test (DNMRT) at level 5%. The treatments in this research included B1N1 (ratio of sweet star fruit extracts and pineapple extracts 90 : 10), B2N2 (ratio of sweet star fruit extracts and pineapple extracts 80 : 20), B3N3 (ratio of sweet star fruit extracts and pineapple extracts 70 : 30), B4N4 (ratio of sweet star fruit extracts and pineapple extracts 60 : 40) and B5N5 (ratio of sweet star fruit extracts and pineapple extracts 50 : 50). The result of analysis showed that the ratio of sweet star fruit extracts and pineapple extracts significantly affect on moisture content, ash content, pH, pectin content, reduction sugar content, colour, flavor, texture and overall assessment but did not significantly of taste of jelly candy. The best formulation jelly candy was B3N3 with water 7,88%; ash 0,65%; pH 4,21; pectin 2,54%; sugar reduction 22,93%. Organoleptic scores of  B3N3 were 2,23 (colour), 3,17 (flavour), 2,27 (taste), 2,67 (texture) and 2,23 (comprehersive score).   Keywords: jelly candy, sweet star fruit and pineapple
Pemanfaatan Bubuk Andaliman sebagai Bahan Pengawet Alami pada Bakso Vhierda Windasari Sagala; Usman Pato; 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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Abstract

Meatball is a food product of processed meat. The purpose of this research was to obtain the best concentration of andaliman powder as a natural preservative on the quality and sheef life of meatballs. This research was carried out experimentally by using Completely Randomized Design (CRD) with five treatments and three replications in order to obtain fifteen experiments unit. The treatment in this research were V1 (without andaliman powder), V2 (0.1% andaliman powder), V3 (0.3% andaliman powder), V4 (0.5% andaliman powder), and V5 (0.7% andaliman powder). The parameters observed were moisture, ash, protein and, fat contents, microbial counts and sensory test. The best concentration of andaliman powder was V4, with is moisture content 35.87%, ash 3.38%, protein 9.11%, fat 1.05%, microbial counts 1.51x106. The descriptive sensory test of meatball were dark brown (4.13), taste of andaliman (3.63), flavour of beef and andaliman (3.37), elasticity of little chewy (3.33) and the overall test of sensory liked by panelist (3.56).Keywords: Meatball, beef, andaliman powder concentration
EVALUASI SENSORIROTI MANIS DENGAN PENAMBAHAN PATI SAGU TERMODIFIKASI SECARA MIKROBIOLOGIS Septi ' Hidayati; Yusmarini ' '; Rahmayuni ' '
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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Abstract

Modified sago starch (mosas) is sago starch which has been modified microbiology by Lactobacillus plantarum RN2-12112. Mosas be able use for substituent of manufacture sweet bread. The purpose of this study is obtained the modified sago starch by microbiology useLactobacillus plantarum RN2-12112 andgettingthe ratio of flour and mosassweet bread with the best quality standard. This study use a completely randomized design (CRD) with five treatments and three replications, followed by DNMRT test at 5% level. The treatment for this study is S0 (100% flour), S1 (70% flour and 30% mosas), S2 (65% flour and 35% mosas), S3 (60% flour and 40% mosas), S4 (55% flour and 45% mosas).The results of percentage of use flour and mosassignificantly to hedonic color, texture, taste and overall, but did not significantly influence the descriptive color, flavor of sweet bread. Overall acceptance test indicated that the panelists were“rather like to like”for sweet bread. The best treatment based on the sensory evaluation was treatment S2.   Keywords:starch modification, lactic acid bacteria, wheat flour, sweet bread.
VIABILITAS Lactobacillus plantarum 1 YANG DIISOLASI DARI INDUSTRI PENGOLAHAN PATI SAGU TERHADAP GARAM EMPEDU Darma Lusvina Simbolon; Yusmarini '; Akhyar Ali
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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Abstract

Properties needed for potentially isolates as probiotics should ideally not only able to survive through the digestive tract but also have the ability to reproduce in the digestive tract. The porpuse of the research was to obtain viability of Lactobacillus plantarum 1 strains isolated from processing industry sago starch on bile salts. This research used isolates Lactobacillus plantarum 1           RN2-53, Lactobacillus plantarum 1 RN2-12112, Lactobacillus acidophilus FNCC 0051 and Streptococcus thermophilus FNCC 0040 on medium with          oxgall 0,5%. Lactobacillus plantarum 1 RN2-53, L. plantarum 1 RN2-12112 were able to survive in the medium with oxgall 0,5% during incubation for 5 hours. Lactobacillus plantarum 1 RN2-53, L. plantarum 1 RN2-12112 potentially to be used as a candidate of probiotic. Keywords: viability, Lactobacillus plantarum 1, oxgall
Evaluasi Mutu Susu Komplementasi Kacang Hijau dan Kacang Kedelai Yang Difermentasi Oleh Lactobacillus plantarum 1 R.11.1.2 Yusdianti '; 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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Abstract

The mixture of mungbean milk and soybean milk fermented by Lactobacillus plantarum 1R.11.1.2 diharapkan mampu menghasilkan minuman fermentasi yang lebih lengkap nilai gizi dan manfaat kesehatannya. R.11.1.2 was expected to produce a fermented beverage that is more completed nutritional value and has health benefits. Isolat Lactobacillus plantarum 1 R.11.1.2 merupakan hasil isolasi dari susu kedelai yang terfermentasi secara spontan. Lactobacillus plantarum 1 R.11.1.2 was isolated from spontaneously fermented soy milk. Penelitian dilaksanakan secara eksperimen menggunakan Rancangan Acak Lengkap (RAL) dengan 5 perlakuan dan 3 kali ulangan sehingga diperoleh 15 unit percobaan. Research was carried out experiments using a Completely Randomized Design (CRD) with 5 treatments and 3 replications in order to obtain 15 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 calculated F is greater than or equal to F table then continued with DNMRT test at 5% level. Hasil analisis total asam tertitrasi susu fermentasi berkisar 0,32%-0,38%, pH susu fermentasi berkisar 4,26%-4,39%, total padatan susu fermentasi berkisar 10,48%-14,18% dan kadar protein susu fermentasi berkisar 1,22%-1,63%. The result of the present study  indicate that initial pH of soy milk 6,99 and mungbean milk 6,80 significantly decreased to 4,25-4,39 and tirable acidity 0,32%-0,38% after fermentation. The total solid and protein contens of fermented milks were 10.48%-14.18% and 1,22%-1,63%Penilaian uji hedonik dan deskriptif terhadap aroma susu fermentasi 3,10 dan 3,36, penilaian uji hedonik dan deskriptif terhadap rasa susu fermentasi 3,09 dan 3,28, penilaian uji hedonik terhadap penerimaan keseluruhan terhadap susu fermentasi 3,10 dan 3,29. respetively. Sensory evaluation data show that panelist were slightly like the fermented drink made from mungbean and soybean. Kata kunci: susu fermentasi, Lactobacillus plantarum 1 R.11.1.2, kacang hijau dan kacang kedelai. Keywords: Fermentation, Lactobacillus plantarum 1 R.11.1.2, Mungbean and Soybean.
PENERIMAAN PANELIS DAN ANALISIS USAHA MI INSTAN BERBASIS PATI SAGU DAN IKAN PATIN Fitra Hardianti; Yusmarini '; Ahmad Rifai
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 this research was to analyze the panelist acceptance and business analysis of instant noodles based on sago starch and catfish (Pangasius sp). This research used 20 kilograms sago starch and catfish 3 kilogram. Instant noodles made from sago starch and catfish compared with commercial instant noodle (Indomie Goreng). Testing was conducted by giving an assessment toward taste, flavor, firmness, and texture. The assessment was conducted by 35 panelists. Panelist acceptance was tested for instant noodles before and after cooking. The panelist acceptance was analysed using Cohran's Q-test. Then do the business analysis of sago starch and catfish based-noodles, the code sample given 815 and 428. There were two different treatments (P), they are instant noodles sago starch and catfish-based before cooking, commercial instant noodles before cooking, instant noodles sago starch and catfish-based after cooking, and commercial instant noodles after cooking. Based on T-test for taste, firmness, and texture, there is a significant to instant noodles sago starch and catfish-based and no significant to commercial instant noodles, while the flavor of sago starch and catfish-based showed significantly different with commercial instant noodles. The conclusion of this study stated that the business analysis for instant noodle processing sago starch and catfish deserves to be marketed.   Keywords: Sago starch, instant noodle, catfish, panelist acceptance, analysis of business
STUDI PEMANFAATAN BUAH PISANG MAS (Musa acuminata) DAN BUAH NAGA MERAH (Hylocereus polyrhizus) DALAM PEMBUATAN SELAI Ade Herianto; Faizah Hamzah; Yusmarini '
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 2, No 2 (2015): Wisuda Oktober 2015
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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Abstract

The purpose of this study was to obtain the ratio formulations of banana mas and red dragon fruit that selected in the preparation of jam based on SNI 3746: 2008. This research was carried out experimentally using completely randomized design (CRD) with five treatments and three replications in order to obtain fifteen experiment units. The treatments in this study include PN1 (100% banana), PN2 (75% banana and 25%  dragon fruit), PN3 (50% banana and 50% dragon fruit), PN4 (25% banana and 75%  dragon fruit), and PN5 (100% dragon fruit). Data obtained were treated by the analysis of variance followed by Duncan New Multiple Range Test (DNMRT) the level of 5%. The best jam of this study was PN3 (50% banana and 50% dragon fruit). The best jam results showed moisture 39,61%, acidity 4,78, total sugar content 50,82%, total dissolved solids 66,73% brix, crude fiber contents 0,34%. Total solids and total dissolved solids of the best jams results were meet SNI 3746:2008. The best jam had red colour of jam, banana taste was medium and dragon fruit taste was medium, banana flavor was weak and dragon fruit flavor was medium, and was soft. Keywords : Jam, banana mas, and red dragon fruit.
MUTU SENSORI MI INSTAN YANG DIBUAT DARI SUBSTITUSI PATI SAGU DENGAN TEPUNG UBI JALAR UNGU Betty ' '; Yusmarini ' '; Noviar ' Harun
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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Abstract

The use ofpurple sweet potatoflouras an ingredientsubstitutionof sagostarchin making ofinstant noodlesis expected toimprove the colorandincrease thefiber contentof instant noodles. This study was uses acompletely randomized design(CRD) with 6treatments and 3 replicationsthatproduced18experimental units. The obtaineddata were statistically analyzed usingAnalysisofVariance(ANOVA). If theFcount is highthanor equal toFtable thencontinued withDNMRTtestatthe 5% level. Results of this study indicated that theuse ofpurple sweet potatofloursignificant effectof thecolor, taste andaroma ofinstant noodles, butdidn’t significantly effectof texture ofinstant noodles. Based onan overall assessment,the panelistslikeinstant noodlesof all treatments. The best treatment wasselected isSUP5(65% sagostarch, 25% purple sweet potatoflourand10% patin fish). Keywords: Sago starch, purple sweet potato flour, instan noodles.
MUTU TEH HERBAL DAUN KEJI BELING DENGAN PERLAKUAN LAMA PENGERINGAN ARJELINA FITRIANA; NOVIAR HARUN; YUSMARINI YUSMARINI
Jurnal Sagu Vol 16, No 2 (2017)
Publisher : Universitas Riau

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Abstract

The purpose of this study was to the best drying time on the quality of herbal tea of keji beling leaves. Thisstudy used a Completely Randomized Design with four treatments and four replications. The treatment usedherbal tea of keji beling leaves were P1 (120 minutes dying), P2 (150 minutes drying), P3 (180 minutesdrying), and P4 (210 minutes drying). The data obtained statistically using ANOVA and DNMRT at 5% level.Results of the study showed that the drying time significantly affected the moisture and ash contents, antioxidantactivity, polyphenol content, and the sensory assessment descriptive and hedonic tests. The best treatment ofthe result was P2 treatment (150 minutes drying) which had moisture content 7.36%, ash 3.19%, antioxidantactivity 10.79 μg/ml, polyphenols 15.63%, a little green color, slightly keji beling leaves flavor and a littletart taste. An overall assessment of herbal tea from keji beling leaves was rather to be liked by the panelists.
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