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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

Author-ID : 426215

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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Pemanfaatan ekstrak kulit buah naga merah sebagai pewarna alami minuman probiotik sari buah sirsak Diajeng Sriyana Saraswati; Yusmarini; Dewi Fortuna Ayu

Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v14i1.3092

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Pemanfaatan Lactobacillus plantarum 1 RN2-53 dalam Pembuatan Minuman Probiotik Berbasis Sari Buah Melon dengan Variasi Penambahan Sukrosa Yusmarini Yusmarini; Vonny Setiares Johan; Shanti Fitriani; Emma Riftyan; Olo Marasi Siagian
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 13, No 1 (2021): Vol. (13) No. 1, April 2021
Publisher : Agricultural Faculty

Lactic acid bacteria which have the potential as probiotic agents are often used in the manufacture of functional food products and one of them is fermented drink. The research objective was to utilize isolate of Lactobacillus plantarum 1 RN2-53 in the manufacture of melon juice-based fermented drinks and to acquire the best concentration of sucrose addition for the quality of fermented drinks. The study used a randomized complete design which variations in the addition of sucrose treatment, namely without the addition of sucrose as a control and the addition of sucrose 2, 4, 6, and 8%, respectively. Each treatment was repeated three times. The data obtained were analyzed statistically using analysis of variance with SPSS version 26 software. The results showed that variations in the addition of sucrose had a significant effect on the total lactic acid, total solids, taste and overall hedonic test, but had no significant effect on the pH value, total lactic acid bacteria, color and aroma of fermented drinks. The addition of 4% sucrose resulted in a better fermented drink with a pH value of 3.74; total lactic acid was 0.510%; total lactic acid bacteria was 8.477 log CFU/ml and total solids was 5.99%. Descriptively fermented drinks have a greenish white color, lack a distinctive fermented aroma, taste of sweet and sour, overall somewhat favored by the panelists.

Mi Instan Berbasis Pati Sagu dan Ikan Patin serta Pendugaan Umur Simpan dengan Metode Akselerasi Yusmarini Yusmarini; Usman Pato; S Anirwan; H Siregar
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 5, No 2 (2013): Vol.(5) No.2, June 2013
Publisher : Agricultural Faculty

Instant noodle is favorite food in Indonesia. Instant noodle generally made from wheat flour, which is not Indonesian agricultural product. Diversification was needed to solve this problem, and sago starch is potential resource to develop. The research purposed are to produce instant noodle from sago starch and catfish meat fulfilling Indonesia instant noodle quality standard (SNI 01-3551-2000) and to predict instant noodle shelf time using accelerations method. Treatments in this research were SP0 (instant noodle from 100% sago starch), SP1 (instant noodle from 97.5% sago starch and 2.5% catfish meat), SP2 (instant noodle from 95% sago starch and 5% catfish meat), SP3 (instant noodle from 92.5% sago starch and 7.5% catfish meat), SP4 (instant noodle from 90% sago starch and 10% catfish meat), and SP5 (instant noodle from 87.5% sago starch and 12.5% catfish meat). Parameters measured were moisture content before and after frying, protein content, acid value, compactness, and the best treatment continued with shelf time using accelerations method. The result showed that all treatment significantly affected moisture content before and after frying, protein content, acid value and instant noodle compactness. The best treatment was instant noodle from 90% sago starch and catfish meat 10% (SP4) with moisture content before frying 11.29%, moisture content after frying 9.32%, protein content 10.90%, acid value 1.48 mg/g and instant noodle compactness 93.86%. Shelf time for SP4 was 35.81 days.Keywords: instant noodle, sago starch, catfish, accelerated method

Pemanfaatan Lactobacillus plantarum 1 dalam Pembuatan Es Krim Sinbiotik dari Bengkuang dan Buah Naga Merah Ismi Ilaika Sitompul; Yusmarini Yusmarini; Usman Pato
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 14, No 1 (2022): Vol. (14) No. 1, April 2022
Publisher : Agricultural Faculty

Es krim sinbiotik merupakan makanan fungsional berbentuk semi padat yang dapat dibuat dari bahan susu dengan penambahan bakteri probiotik serta bahan yang tergolong prebiotik. Salah satu bakteri probiotik adalah bakteri asam laktat. Bakteri asam laktat yang bersifat probiotik dapat ditambahkan dalam pembuatan es krim sinbiotik dan salah satunya adalah Lactobacillus plantarum 1. Selain probiotik, diperlukan kandungan prebiotik dalam pembuatan es krim sinbiotik. Bengkuang merupakan bahan pangan tinggi karbohidrat dan mengandung inulin yang dapat digolongkan sebagai prebiotik. Es krim yang dibuat dari bengkuang memiliki warna produk yang kurang menarik. Bahan pangan alami yang dapat memperbaiki kenampakan produk es krim sinbiotik dari bengkuang yaitu buah naga merah. Penelitian bertujuan untuk menentukan strain Lactobacillus plantarum 1 yang sesuai untuk memproduksi es krim sinbiotik dari bengkuang dan buah naga merah yang memenuhi standar mutu.Metode penelitian menggunakan rancangan acak lengkap (RAL) dengan empat perlakuan dan empat kali ulangan sehingga diperoleh 16 unit percobaan. Perlakuan dalam penelitian ini adalah penambahan strain berbeda dari Lactobacillus plantarum 1 bersifat probiotik yang diperoleh dari limbah industri pengolahan pati sagu, yaitu BN0 (tanpa penambahan Lactobacillus plantarum 1), BN1 (penambahan Lactobacillus plantarum 1 RN1-23121), BN2 (penambahan Lactobacillus plantarum 1 RN2-53), dan BN3 (penambahan Lactobacillus plantarum 1 RN2-12112). Hasil penelitian menunjukkan bahwa penambahan strain berbeda Lactobacillus plantarum 1 bersifat probiotik yang diperoleh dari limbah industri pengolahan pati sagu memberikan pengaruh nyata terhadap overrun, waktu leleh, total BAL, derajat keasaman (pH), total padatan, kadar lemak, kadar protein, dan penilaian sensori secara deskriptif maupun hedonik meliputi warna, aroma, rasa, kelembutan, serta keseluruhan. Perlakuan terpilih pada penelitian ini adalah perlakuan BN1 (penambahan Lactobacillus plantarum 1 RN1-23121) dengan overrun 29,61%, waktu leleh 11,32 menit, total BAL 9,02 log CFU/ml, pH 4,41, total padatan 27,58%, kadar lemak 3,48%, kadar protein 2,11% dengan karakteristik es krim sinbiotik yang berwarna merah muda keunguan, beraroma agak asam, berasa manis sedikit asam, dan kelembutan yang lembut serta secara keseluruhan disukai panelis.

Pemanfaatan Lactobacillus plantarum 1 dan Pewarna Alami Berbahan Nabati Dalam Pembuatan Tapai Probiotik Yusmarini Yusmarini; Shanti Fitriani; Vonny Setiaries Johan; Rahmayuni Rahmayuni; Vita F. Artanti
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 12, No 1 (2020): Vol. (12) No. 1, April 2020
Publisher : Agricultural Faculty

Tapai is one of the typical Indonesian fermented products. This research utilized Lactobacillus plantarum 1 RN2-53 and natural dyes made from plants in the production of cassava tapai. The objectives of this research were to improve the quality of probiotic cassava tapai and to obtain the chemical, microbiological and sensory characteristics of the cassava tapai. Natural dyes used were purple sweet potato extract, red dragon fruit extract and narrow-leaf pleomele extract. The results showed that cassava tapai made with the addition of Lactobacillus plantarum 1 RN2-53 and the addition of natural dyes from plants had different chemical and microbiological characteristics. Tapai made with the addition of red dragon fruit extract generally had a lower pH value and a higher total titrated acid compared to tapai made with the addition of purple sweet potato extract and narrow-leaf pleomele extract, but the alcohol content of tapai made with the addition of purple sweet potatoes extract was higher than the others. The number of lactic acid bacteria was around 109 and had met the probiotic food criteria.

Karakteristik Sensori dan Kandungan Gizi Susu Fermentasi Berbasis Kedelai dan Madu Sri Desfita; Wulan Sari; Yusmarini Yusmarini; Usman Pato
Jurnal Kesehatan Komunitas Vol 9 No 1 (2023): Jurnal Kesehatan Komunitas (Inpress)
Publisher : LPPM Hang Tuah Pekanbaru

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25311/keskom.Vol9.Iss1.1353

The study aimed to examine the effect of the types of bacteria and honey concentration on sensory characteristics and consumer preference levels on fermented soymilk and honey, as well as evaluate the nutritional content. This research was conducted between October and December 2019 at the Faculty of Agriculture, Riau University, and STIKes Hang Tuah Pekanbaru. Laboratory experiment-based research used forest honey from Bengkalis Regency (Rupat honey). The descriptive test was carried out by 30 semi-trained panelists and the hedonic test was conducted by 100 untrained panelists. Determination of nutrient composition was performed by proximate analysis. The statistical method used the ANOVA test and continued with Duncan New Multiple Range Test (DNMRT) at a significance level of 5% to determine the differences among treatments. The result of the descriptive test showed that the type of bacteria, honey concentration, as well as the interaction between the bacteria and honey concentration, affected the sensory characteristic of fermented soymilk honey. The result of the overall hedonic test suggested that panelists preferred fermented soymilk honey using Lactobacillus casei subsp. casei R-68 to fermented soymilk honey using Lactobacillus plantarum 1 R. 1.3.2., with scores of 2.88 and 2.75 respectively. Overall panelists rather liked fermented soymilk honey. The taste of fermented soymilk honey needs to be improved through further research.

STATUS KEBERLANJUTAN RUANG TERBUKA HIJAU SEBAGAI CADANGAN KARBON DI KOTA PEKANBARU (The Sustainability Status of Green Open Space as Carbon Stock in Pekanbaru City) Sri Wulandari; Rifardi Rifardi; Aslim Rasyad; Yusmarini Yusmarini
Jurnal Manusia dan Lingkungan Vol 25, No 2 (2018): 2
Publisher : Pusat Studi Lingkungan Hidup Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jml.23817

AbstrakRuang Terbuka Hijau (RTH) merupakan ruang dengan vegetasi yang berfungsi sebagai penyerap gas karbondioksida (CO2) dalam bentuk karbon tersimpan sehingga dapat tercapai suatu kualitas lingkungan udara kota yang bersih dan nyaman. Penelitian ini bertujuan untuk menganalisis status dan faktor-faktor yang mempengaruhi tingkat keberlanjutan RTH publik sebagai cadangan karbon di Kota Pekanbaru. Data diperoleh melalui metode survey, pengamatan dan wawancara dianalisis menggunakan Multi Dimensional Scaling (MDS). Hasil penelitian menunjukkan bahwa pengelolaan RTH publik Kota Pekanbaru termasuk kurang berkelanjutan (49,57). Dimensi sosial (52,24) dinilai cukup berkelanjutan. Sementara dimensi ekologi (46,23), ekonomi (49,91), dan kelembagaan (49,93) tergolong kurang berkelanjutan. Secara umum disimpulkan bahwa pengelolaan RTH Kota Pekanbaru tergolong kurang berkelanjutan. Peningkatan indeks dan status keberlanjutan pengelolaan RTH Kota Pekanbaru perlu diupayakan dalam perspektif pembangunan kota berkelanjutan. AbstractGreen Open Space (GOS) is a space with vegetation that serves as an absorber of carbondioxide gas (CO2) in the form of carbon is stored so that a good quality of clean and comfortable city air environment could be achieved. This study aimed to analyze the status and the factors that affect the level of sustainability of public green space as a reserve of carbon in Pekanbaru. Data obtained through the survey, observation, and interviews method were analyzed using Multi Dimensional Scaling (MDS). The results showed that the management of public green space was less sustainable (49.57). The social dimension (52.24) is considered quite sustainable. While the dimensions of the ecological (46.23), economic (49.91), and institutional (49,93) relatively less sustainable. In general the management of Pekanbaru City GOS relatively less sustainable. Improving index and sustainability status RTH Pekanbaru City management needs to be pursued in the perspective of sustainable urban development.

Pemanfaatan Sari Tapai Ketan Hitam dalam Pembuatan Cocoghurt yang Dibuat dengan Penambahan Lactobacillus plantarum 1 R.1.3.2 Nadya Atasyavira; Yusmarini Yusmarini
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 16, No 2 (2024): Vol. (16) No. 2, Oktober 2024
Publisher : Agriculture Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/jtipi.v16i2.35282

Cocoghurt is processed coconut milk fermented using lactic acid bacteria. One of the food products that can improve the quality of cocoghurt is the addition of black glutinous rice tapai juice. The purpose of this research was to obtain the right concentration of black glutinous rice tapai juice. The research was conducted experimentally using a completely randomized design with four treatments and four replicates. The treatments consisted of TKH1 (without addition of black glutinous rice tapai juice), TKH2 (addition of 10% black glutinous rice tapai juice), TKH3 (addition of 20% black glutinous rice tapai juice), and TKH4 (addition of 30% black glutinous rice tapai juice). Data were analyzed statistically using analysis of variance (ANOVA), if F count F table, it was continued with duncan's multiple range test (DMRT) at the 5% level. The results showed that the addition of black glutinous rice tapai juice had a significantly affected the degree of acidity (pH), total lactic acid, total LAB, protein content, sensory analysis (color, aroma, taste, viscosity) but did not significantly influence the ash content and fat contents. The selected treatment obtained was TKH3 = addition of 20% black glutinous rice tapai juice with a pH value 4.52, total lactic acid of 0.83%, total LAB of 10.28 log CFU/ml, ash content of 0.87%, protein content of 6.78%, fat content of 13.23%, with a description of whitish purple color, coconut milk and tapai aroma, tapai taste, and watery, as well as the overall hedonic assessment liked by panelists.

Characteristics of Wet Noodles From Sago and Sweet Potato Starch with Mung Bean Flour Substitution Fitriani, Shanti; Yusmarini, Yusmarini; Riftyan, Emma; Dewi, Yossie Kharisma; Lestari, Ririn Puji; Fadhilah, Tiyah
Food ScienTech Journal Vol 6, No 2 (2024)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v6i2.24579

Sago starch and sweet potato starch are promising alternatives for wet noodle production due to their high amylose and amylopectin content, which contribute to desirable quality characteristics. This study was conducted to determine the effect of the ratio of starch (sago and sweet potato respectively) to mung bean flour on the physicochemical properties of wet noodles, as well as to obtain the best wet noodle formulation. The research was conducted experimentally using a completely randomized design with ten treatments and four replicates. The treatments involved varying ratios of starch to mung bean flour for sago starch-based noodles (SP1: 100:0, SP2: 80:20, SP3: 70:30, SP4: 60:40, SP5: 50:50) and sweet potato starch-based noodles (JP1: 100:0, JP2: 80:20, JP3: 70:30, JP4: 60:40, JP5: 50:50). Parameters measured for the starches included water holding capacity (WHC), swelling power, and solubility. Wet noodle parameters included moisture, ash, and protein content, elongation, water absorption, and sensory characteristics (color, aroma, taste, chewiness, and overall preference). Data were analyzed statistically using ANOVA and further evaluated with DMRT at a 5% significance level. Results showed that different ratios of sago or sweet potato starch and mung bean flour significantly affected all observed parameters. Among the treatments, JP4 (60:40) received the highest hedonic scores, indicating panelists’ preference for all sensory attributes, including color, aroma, taste, chewiness, and overall acceptability. This study demonstrates the potential of using sago starch and sweet potato starch with mung bean flour substitution to develop wet noodles that meet both sensory and nutritional quality standards.

Pendampingan Kelompok Pemberdayaan Kesejahteraan Keluarga (PKK) Desa Pagaruyung, Kecamatan Tapung, Kabupaten Kampar sebagai Desa Wirausaha dalam Inovasi Produk Olahan Sirup Nanas Yusmarini, Yusmarini; Dewi, Yossie Kharisma; Ayu, Dewi Fortuna; Riftyan, Emma; Hasnah, Nur; Maulida, Yusni; Siswanto, Siswanto; Nugroho, Wahyu Satrio; Putri, Cahya Dwi; Harahap, Hamdan Fauzi; Agustina, Hylda Putri; Firmansyah, M. Hafiddin; Susanti, Dewi Susi; Gussamwang, Muhammad; Harvey, Edwardo; Va, Hanny Sc; Apriani, Imelda Nur
Unri Conference Series: Community Engagement Vol 6 (2024): 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.6.792-798

Pagaruyung Village is the largest pineapple producer in Kampar Regency with sales of 10.330 tons per year. The main problem faced by Pagaruyung Village as a pineapple producing center is that most of the pineapples produced are sold fresh at low prices, around Rp. 3,000-5,000 per fruit, so that there are often several obstacles in the distribution of fresh pineapples related to quality, storage, and transportation. Pineapples can be processed into other processed products such as syrup. Syrup is a processed food product that has a long shelf life and a simple production stage. Pineapple syrup can be an effective solution as well as a characteristic of the village to attract local and international tourists, as well as support independent food security efforts.The aim of the community service program through mentoring activities is that Pagaruyung Village, Tapung District, can become an entrepreneurial village in order to create an independent village and improve the economy of village communities through synergy between Riau University as a university and assisted villages within the scope of Riau Province. In this activity, an approach was taken through socialization regarding various processed products made from pineapple, direct practice in making pineapple syrup using simple technology, as well as evaluating activities using a questionnaire. The results of this training reveal the community's innovation and enthusiasm in processing pineapple into pineapple syrup. To achieve the main goal, namely improving the local economy and making Pagaruyung Village a tourist destination, ongoing coaching and training efforts are needed.

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, Iqroâ€™ 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

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