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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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APLIKASI EDIBLE COATING LIDAH BUAYA (Aloe vera L.) DENGAN PENAMBAHAN KARAGENAN TERHADAP KUALITAS BUAH JAMBU BIJI (Psidium guajava L.) TOHA ABDUL KOHAR; YUSMARINI YUSMARINI; DEWI FORTUNA AYU
Jurnal Sagu Vol 17, No 1 (2018)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (121.576 KB) | DOI: 10.31258/sagu.v17i1.7136

Abstract

Edible coating application serves to replace a layer of natural waxes lost due to post harvest handling. Thisstudy aims to determine the effect of concentration of carrageenan in edible coating solution of aloe vera on thequality of guava fruit during storage. This study used a completely randomized design, which consists of fivetreatments and three replications. The treatments were K0 (without addition of carrageenan), K1 (addition ofcarrageenan 0.1%), K2 (addition of carrageenan 0.2%), K3 (addition of carrageenan 0.3%), and K4 (addition ofcarrageenan 0.4%). Data were analyzed using analysis of variance followed by Duncan’s New Multiple RangeTest at 5% level. The results showed that the addition of various concentrations of carrageenan in aloe veraedible coating applied to guava fruit significantly affected the weight loss, hardness, total dissolved solids,vitamin C, and skin colour of guava fruit, but did not significantly affect the colour of flesh and flavour of guavafruit in hedonic assessment. The best treatment for maintaining the quality of guava fruit during storage was thetreatment K4 with the addition 0.4% carrageenan. The treatment K4 had weight loss 7.30%, hardness 6.11 kg/f,total soluble solids 3.39obrix, and vitamin C 173.70 mg/100 g. Hedonic sensory assessment of the skin colour ofguava fruit had value 2.19 (like), colour of guava fruit flesh had value 2.01 (like), and flavour of guava fruit hadvalue 2.10 (like).
Pengolahan Jeruk Siam dan Nanas menjadi produk bernilai jual tinggi di Desa Pulau Jambu, Kampar Emma Riftyan; Yusmarini Yusmarini; Vonny Setiaries Johan; Shanti Fitriani; Edo Saputra; Yossie Kharisma Dewi
Unri Conference Series: Community Engagement Vol 3 (2021): Seminar Nasional Pemberdayaan Masyarakat
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/unricsce.3.616-621

Abstract

The potential of Pulau Jambu in the agricultural aspect, especially Siamese oranges, is a potential in itself. The majority of the work of people in Pulau Jambu, Kuok District as Siamese orange farmers and the abundance of Siamese oranges in Pulau Jambu are one of the reasons for the purpose of this community service. The problem faced by Siamese orange farmers is they have lack of knowledge and skills in processing Siamese oranges so that the harvested Siamese oranges so far are only sold in fresh, not in processed. The method implemented in this community service activity is by providing guidance and training from the production aspect and the business management aspect. The training provided is processing Siamese oranges in the form of jam and drinks with the addition of pineapple which is also a local potential of Kampar Regency.
Uji Bioaktivitas Antibakteri Senyawa murni dari Jamur Endofit Sporothrix sp Terhadap Bakteri Escherichia coli dan Staphylococcus aureus Dewi Yudiana Shinta; Yusmarini Yusmarini; Herix Sonata MS; Hilwan Yuda Teruna; Saryono Saryono
Dinamika Lingkungan Indonesia Vol 6, No 1 (2019)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (118.154 KB) | DOI: 10.31258/dli.6.1.p.37-44

Abstract

Modern medicines that are developing now come from active ingredients isolated from plants that require large amounts of plants. The development of new drugs from endophytic fungi found obstacles in the amount of pure compounds produced. Therefore further research is needed by using endophytic fungi as a new antimicrobial producer. This study aims to see the ability or activity of pure compounds produced by Sporothrix sp endophytic fungi from Dahlia tuber (Dahlia variabilis). Test the activity of pure compounds produced by Sporothrix sp. Endophytic fungi on E. coli and Staphylococcus aureus determined by disc diffusion method. With doses of 10, 30 and 50μg/disk. In Escherichia coli bacteria doses 10 and 50μg/disk gave significant inhibition of pure compounds from isolation compared to the positive control of ciprofloxacin, which was marked by a statistically significant test result (p <0.05). In contrast to Staphylococcus aureus there was no significant difference in doses of both doses of 10.30 and 50μg/disk. Determination of pure compounds was carried out by HPLC and Infra Red Spectrophotometry.
Karakteristik Mutu Sirup Bit dengan Penambahan Carboxymethyl Cellulose Pika Yulia Putri; Yusmarini Yusmarini; Dewi Fortuna Ayu
JURNAL AGROINDUSTRI HALAL Vol. 4 No. 2 (2018): Jurnal Agroindustri Halal
Publisher : Lembaga Riset dan Pengabdian Kepada Masyarakat Universitas Djuanda Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v4i2.1294

Abstract

This research aimed to study the influence of addition of carboxymethyl cellulose (CMC) and to get the best CMC concentration in making of beet syrup. The research was conducted with five treatments and three replications. The treatments in this study were CMC addition of 0.3%, 0.6%, 0.9%, 1.2%, and 1.5%. Data were statistically analyzed by using analysis of variance and followed by duncan new multiple range test at level 5%. The result of analysis of variance showed that the influence of CMC had significantly affected pH, total dissolved solid, sucrose level, and viscosity. The treatment also significantly effected aroma and hedonic test, but didn’t significantly affected colour and flavor of beet syrup. Based on this research, the best treatment was syrup with 0.9% CMC addition which had pH 5.75, total dissolved solids 71.16°brix, viscosity 351.56 cP, and sucrose level 69.68%. Characteristics of best treatment syrup based on descriptive test were red purple colour, beet root flavor, sweet taste, thick, and on hedonic test was favored by panelists.Keywords: Syrup, beet root, carboxymethyl cellulose (CMC)
PEMANFAATAN Leuconostoc mesenteroides DAN Lactobacillus plantarum 1 DALAM PEMBUATAN PIKEL PROBIOTIK UMBI BENGKUANG Dini Elfiani Puteri; Yusmarini Yusmarini Yusmarini; Usman Usman Pato
Jurnal Sagu Vol 21, No 1 (2022)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (370.255 KB) | DOI: 10.31258/sagu.21.1.p.8-18

Abstract

Penelitian ini bertujuan untuk mengetahui  Leuconostoc mesenteroides dan Lactobacillus plantarum 1 yang sesuai terhadap kualitas mikrobiologi dan sensori pikel probiotik umbi bengkuang. Penelitian ini dilakukan secara eksperimen dengan menggunakan rancangan acak lengkap dengan empat perlakuan dan empat ulangan. Perlakuan yang digunakan dalam penelitian ini adalah P0 (penambahan Leuconostoc mesenteroides), P1 (penambahan Leuconostoc mesenteroides + Lactobacillus plantarum 1 RN1-23121), P2 (penambahan Leuconostoc mesenteroides + Lactobacillus plantarum 1 RN2-53), P3 (penambahan Leuconostoc mesenteroides + Lactobacillus plantarum 1 RN2-12112). Data dianalisis dengan ANOVA, selanjutnya dianalisis dengan Duncan's New Multiple Range Test (DNMRT) pada taraf =5%. Hasil penelitian menunjukkan bahwa penambahan Lactobacillus plantarum 1 dengan sifat amilolitik yang berbeda berpengaruh nyata terhadap keasaman (pH), asam laktat, total bakteri asam laktat, serta penilaian deskriptif dan sensorik hedonik warna, aroma, kerenyahan, rasa, dan keseluruhan. Perlakuan terpilih adalah P3 (penambahan Leuconostoc mesenteroides + Lactobacillus plantarum 1 RN2-12112) dengan pH 2,80, asam laktat 0,98%, total bakteri asam laktat 9,57 log CFU/ml dengan ciri sensori warna putih kekuningan, aroma khas fermentasi, renyah, rasa asam, dan penilaian hedonik secara keseluruhan disukai oleh panelis.Kata Kunci: pikel, probiotik, Leuconostoc mesenteroides, Lactobacillus plantarum, umbi bengkuang
Characteristics of forest honey from several areas in Riau Province, Indonesia Sri Desfita; Wulan Sari; Yusmarini Yusmarini; Usman Pato; Grażyna Budryn
jurnal1 VOLUME 5 ISSUE 2, DECEMBER 2022
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v5i2.912

Abstract

Honey quality is influenced by several factors, including transportation conditions and length of storage. This study aimed to investigate the composition, characteristics, and quality of honey from several regions in Riau and Riau honey sent to Java Island. Honey samples were obtained from five districts in Riau Province, namely, Inderagiri Hulu, Kuantan Singingi, Pelalawan, Bengkalis, and Kampar Regencies. The honey parameters observed were based on the Indonesia National Standard (SNI) of honey. Data were analyzed descriptively by comparing the characteristics of honey samples from Riau Province. Results showed a significant difference between honey sent and those not sent between islands. Significant differences were mainly observed in hydroxymethylfurfural (HMF) levels. Almost all honey samples sent to Java Island had HMF levels above 50 mg/kg. Meanwhile, all Riau honey samples from the five regions had HMF levels below 50 mg/kg. The diastase enzyme activity was slightly higher in the honey samples from the five regions. Land transportation to the island decreased the quality of honey as indicated by the high levels of HMF and decreased diastase enzyme activity. Therefore, mileage and storage conditions must be considered in the delivery of Riau honey to other regions.
PEMANFAATAN TEPUNG PISANG KEPOK DAN TEPUNG TEMPE DALAM PEMBUATAN KUKIS Muhammad Suhadah Malau; Yusmarini Yusmarini; Vonny Setiaries Johan
Jurnal Sagu Vol 21, No 2 (2022)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/sagu.21.2.p.79-85

Abstract

Kukis adalah jenis makanan ringan yang rasanya manis, memiliki tekstur yang renyah, terbuat dari tepung terigu dengan bahan tambahan lain seperti telur, margarin, gula halus, dan susu bubuk. Penelitian ini bertujuan untuk mendapatkan perbandingan terbaik antara tepung pisang kepok dan tepung tempe untuk pembuatan kukis dengan kandungan gizi yang sesuai SNI 01-2973-2011. Penelitian dilakukan dengan menggunakan Rancangan Acak Lengkap (RAL) dengan lima perlakuan dan tiga ulangan. Perlakuan dalam penelitian ini adalah perbedaan perbandingan antara tepung pisang kepok dan tepung tempe yaitu PTI (100:0), PT2 (95:5), PT3 (90:10), PT4 (85:15) dan PT5 ( 80:20). Analisis data menggunakan analisis varians (ANOVA) kemudian dilanjutkan dengan uji jarak berganda Duncan's baru (DNMRT) pada taraf 5%. Hasil penelitian menunjukkan bahwa perbandingan tepung pisang kepok dan tepung tempe berpengaruh nyata terhadap kadar air, abu, protein, lemak, karbohidrat, serta uji deskriptif dan uji sensori hedonik secara keseluruhan. Perbandingan tepung pisang kepok dan tepung tempe (85:15) terpilih sebagai perlakuan terbaik yang memiliki kandungan protein 7,1%, kadar air 4,5%, abu 2,6%, lemak 7,7%, karbohidrat 78,8%, dengan deskripsi berwarna coklat, sedikit beraroma pisang kepok, tekstur rapuh, agak berasa tempe, dan penilaian hedonik secara keseluruhan disukai panelis.
Pengolahan Cabai Merah menjadi Saus Cabai di Desa Langsat Permai Kecamatan Bunga Raya Kabupaten Siak: Processing of Red Chili into Chili Sauce in Langsat Permai Village, Bunga Raya District, Siak Regency Isna Rahma; Shanti Fitriani; Yusmarini Yusmarini; Hapsoh Hapsoh; Wawan Wawan
J-Dinamika : Jurnal Pengabdian Masyarakat Vol 7 No 3 (2022): Desember
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/j-dinamika.v7i3.3315

Abstract

Desa Langsat Permai merupakan salah satu desa di Provinsi Riau yang memiliki potensi pengembangan tanaman cabai. Pada tahun 2018, produksi cabai mencapai 7-8 ton dengan luas lahan 18 Ha. Hasil panen tanaman cabai tersebut dipasarkan ke daerah Pekanbaru dan Medan. Namun, apabila produksi cabai di beberapa daerah lain melimpah mengakibatkan harga cabai menurun sehingga menimbulkan kerugian para petani cabai. Ditambah lagi cabai merupakan tanaman yang mempunyai kadar air yang cukup tinggi (55-85%) sehingga mudah mengalami pembusukan. Oleh karena itu, perlu dilakukan pengabdian untuk mengatasi permasalahan tersebut yaitu pelatihan pengolahan saus cabai. Sasaran kegiatan pengabdian ini yaitu ibu PKK Desa Langsat Permai. Dari hasil pengabdian yang dilakukan, peserta pengabdian sangat antusias mengikuti kegiatan ini dan termotivasi untuk memproduksi saus cabai menggunakan formulasi saus yang diberikan meskipun sebagian masyarakat sudah mengikuti pelatihan yang sama sebelumnya. Akan tetapi, peserta belum mengetahui penggunaan bahan pengawet yang diizinkan dalam produk saus cabai. Terlihat dari persentase kemampuan peserta dalam hal bahan pengawet setelah pengabdian meningkat menjadi 81% dari 19% sebelum dilakukan pengabdian. Pengolahan saus cabai ini juga mendapat dukungan dari Kepala Desa dan Pemerintah Daerah setempat karena penggunaan Rosella sebagai bahan pengawet alami. Selain itu, pengolahan ini sejalan dengan program desa dan kabupaten yang ingin mengembangkan agroeduwisata berbasis budidaya dan pengolahan cabai.
indonesia Yusmarini Yusmarini; Yossie Kharisma Dewi; Usman Pato; Shanti Fiftriani; Emma Riftyan; Edo Saputra
Unri Conference Series: Community Engagement Vol 4 (2022): Seminar Nasional Pemberdayaan Masyarakat
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/unricsce.4.126-133

Abstract

Orange and pineapple juice drinks are one of the products that have been made by UKM Desa Pulau Jambu. The processing of the fruit juice drink is still done manually for the whole process. The purpose of this service activity is to provide innovation in the processing of orange and pineapple juice drinks. The method implemented in this community service activity is to provide guidance and training from the production aspect. The training provided is the processing of orange and pineapple juice using the development of processing technology in the form of a semi-automatic orange and pineapple juice mixer machine. The automatic mixer is proven to be able to facilitate the production process of orange and pineapple juice drinks compared to manual mixing.
Produksi dan pemasaran minuman Nata de Pina program Usaha Produk Intelektual Kampus (UPIK) Fakultas Pertanian Universitas Riau Usman Pato; Yusmarini Yusmarini; Edfan Darlis; Emma Riftyan; Edo Saputra
Unri Conference Series: Community Engagement Vol 4 (2022): Seminar Nasional Pemberdayaan Masyarakat
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/unricsce.4.134-142

Abstract

Waste is a residual object produced from nature or human activities. One of the solid wastes generated from human activities that can be utilized is waste from processing pineapples. Pineapple is one of the main fruit commodities that grow in Riau Province. Pineapple skin contains water 87.72%, crude fiber 20.87%, carbohydrates 17.53%, protein 4.41%, and reducing sugar 13.65%. Nata de pina can be used as a nata de pina drink which contains a lot of fiber as a result of the activity of Acetobacter xylinum which converts sugar into cellulose. The method used in this activity is to conduct a survey of production and marketing preparation, preparation of production tools and materials, training in making D'PINA drinks. Production of nata drink using raw materials in the form of pineapple skin obtained from industry in Kualu, Kampar Regency or pineapple fruit traders in traditional markets using a blender by adding water (1:1). 4 or 8% sucrose and added 0.5% urea (food grade) from the volume of the medium and then heated at 100ºC for 30 minutes this medium added 20% starter A. xylinum by opening a little one end of the tray cover then the tray was closed and incubated at room temperature for about 7–14 days.
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