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All Journal FORUM STATISTIKA DAN KOMPUTASI Media Gizi dan Keluarga Jurnal Ilmu Dasar Chemica: Jurnal Ilmiah Kimia dan Pendidikan Kimia Jurnal Online Mahasiswa (JOM) Bidang Pertanian Jurnal Agroekoteknologi JURNAL GALUNG TROPIKA Jurnal Pertanian Agros JURNAL AGROHITA Jurnal Hilirisasi IPTEKS (JHI) JERAMI Indonesian Journal of Crop Science Warta Pengabdian Andalas: Jurnal Ilmiah Pengembangan Dan Penerapan Ipteks Sagu Jurnal Siger Matematika Journal of Applied Agricultural Science and Technology Jurnal Pengabdian Masyarakat Bidang Sains dan Teknologi Jurnal Penelitian Rumpun Ilmu Teknik Teknologi dan Industri Pertanian Indonesia Vokatek : Jurnal Pengabdian Masyarakat Jurnal Penelitian Sistem Informasi Jurnal Pengabdian Bersama Masyarakat Indonesia Jagur: Jurnal Agroteknologi Jurnal Abdimas Kesehatan Jurnal Akademika Baiturrahim Jambi
Netti Herawati
Universitas Andalas
Aerospace Engineering Agriculture, Biological Sciences & Forestry Humanities Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Dentistry Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Mathematics Mechanical Engineering Medicine & Pharmacology Nursing Public Health Social Sciences Transportation Veterinary Other

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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
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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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
Pemanfaatan Tepung Biji Nangka dalam Pembuatan Mi Kering Utilization Of Jackfruit Seed Flour In The Manufacture Of Dry Noodles Indra Wijaya; Netti Herawati; Usman Pato
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 8 (2021): Edisi 2 Juli s/d Desember 2021
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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Dried noodles are food products made from wheat flour with the addition of other foodstuffs and permitted food additions and typical form of noodles.  Dry noodles in this study were made from jackfruit seed flour and wheat flour with the addition of ingredients of soy protein isolates and pumpkin puree. The purpose of this study was to get the best ratio of jackfruit seed flour in the manufacture of dried noodles that meet SNI 8217-2015 dry noodles.  Treatment in the study was the difference in ratio between jackfruit and wheat flour, namely TN1 (90:10), TN2 (80:20), TN3 (70:30) and TN4 (60:40).  The study used a complete randomized design (CRD) with four treatments and four repeats.  The data obtained was then statistically analyzed using analysis of variance (ANOVA) and followed by Duncan's Multiple Range Test (DMRT) at 5%.  The results showed that the use of jackfruit seed flour in chemical analysis had a real effect on chemical parameters in this study except on fat content parameters, while in organoleptic assessment had a real effect except on color parameters and density hedonically.  TN1 treatment with wheat flour and jackfruit seed flour ratio (90:10) was chosen as the best treatment that has chemical characteristics of moisture content 8.21%, ash 4.49%, protein 15.67%, fat 0.1%, carbohydrate 71.52%, coarse fiber 0.73%, wholeness of noodles 98.62% and rehydration time of 5.5 minutes as well as a descriptive color score of 3.4 (somewhat yellow-brown), aroma score of 2.53 (somewhat flavorful of jackfruit seeds), fragility score of 3.07 (somewhat hard) and hedonic color score of 4.30 (likes), aroma score of 3.57 (likes), fragility score of 3.73 (likes), overall rating score of 3.93 (likes). Keyword: Dried noodles, wheat flour, jackfruit seed flour
KAJIAN SIFAT FISIKO-KIMIA TEPUNG AMPAS TAHU DITINJAU DARI LAMA PERENDAMAN DALAM NATRIUM METABISULFIT (Na2S2O5) DAN LAMA PENGERINGAN Rahot Manto Sinaga; Netti Herawati; Yelmira Zalfiatri
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 6 (2019): Edisi 1 Januari s/d Juni 2019
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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The purpose of this research is to obtain the best combination of treatments between the soaking time of sodium metabisulfite (Na2S2O5) and the drying time of the physico-chemical of tofu pulp flour. This research was conducted with nine treatment combinations and three replications. The treatment used was soaking time (L) and drying time (P). L1P1 (15 minutes, 3 hours), L1P2 (15 minutes, 4 hours), L1P3 (15 soaking, 5 hours), L2P1 (30 minutes, 3 hours), L2P2 (30 minutes, 4 hours), L2P3 (30 minutes, 5 hours), L3P1 (45 minutes, 3 hours), L3P2 (45 minutes, 4 hours), L3P3 (45 minutes, 5 hour). The treatments of selected in this research was L3P1 with  water content of 6.47 %, ash content of 1.92 %, protein content of 17.03 %, and sensory assessment produced a rather white color with a score of 3.77, the aroma was rather unpleasant with a score of 3.07, and a rather subtle texture with a score of 3.60.
PEMANFAATAN KULIT BUAH NAGA MERAH DAN PENAMBAHAN UBI JALAR UNGU PADA PEMBUATAN SIRUP Qori Oktragangga; Netti Herawati; Rahmayuni Rahmayuni2
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 determine the effected ofred dragon fruit peel and addition of purple sweet potato of to the quality of syrup. This research used Complete Randomized Design (CRD) with four treatments and four replications which followed by Duncan’s New Multiple RangeTest(DNMRT) at level 5%.The treatments in this research wereNJ1(red dragon fruit peel extracts 90% : purple sweet potato pulp 10%), NJ2(red dragon fruit peel extracts 80% :purple sweet potato pulp20%), NJ3 (red dragon fruit peel extracts 70%:purple sweet potato pulp30%) andNJ4(red dragon fruit peel extracts 60% :purple sweet potato pulp 40%). The resultsof this reserch showed that the utilization of red dragon fruit peel and addition ofsweet potato significantly effected on pH, sucrose, viscosity, and sensory value (colour, flavour, taste, viscous, and overall acceptability).  The best treatment syrup was NJ4(dragon fruit peel extracts 60% :sweet potato pulp 40%) was pH 4.93, sucrose 65.91%, viscosity 128.20 cP, and descriptives test of NJ4 are the colour was purple,the flavour wasred dragon fruit peel and purple sweet potato,the taste wasred dragon fruit peel and purple sweet potato, the viscous was rather liquid, and hedonic testwas preferred by panelist. Keywords : Syrup,dragon fruit peel, sweet potato pulp
PEMBUATAN SIRUP UBI JALAR UNGU (Ipomea batatas L.) DENGAN PENAMBAHAN SARI LEMON (Citrus limon L.) Chairunnisa Saragih; Netti Herawati; Raswen efendi
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 4, No 1 (2017): Wisuda Februari Tahun 2017
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The purpose of this research is to get formulations best of syrup purple sweet potato with additional lime extract in accordance with SNI.Study was conducted experimentally used Complete Design Random (CDR) with four treatments and four replications is SU1 (puree purple sweet potato 90% : lime extract 10%), SU2 (puree purple sweet potato 85% : lime extract 15%), SU3 (pureepurple sweet potato 80% : lime extract 20%) , SU4 (puree purple sweet potato 75% : lime extract 25%). The value of observation were analyzed using Analysis of Variance (ANOVA) followed by Duncan’s New Multilt Range Test (DNMRT) on 5% level.The result showed that the ratio puree purple sweet potato with lemon to making syrup influential real against degrees acidity (pH), viscosity, sucrose, total solids dissolved and assessment sensory.The best treatment syrup was SU1with pH 4,64, sucrose 65,07%, viscosity 116,78 cP, total solid dissolved 65,43 °brix and organoleptic scores of SU1are 3,80 (colour), 3,40 (flavour), 3,42 (taste), 3,88 (sweet of taste) and comprehersive score (3,61). Key words : syrup, purple sweet potato, lime
STUDI PEMBUATAN YOGHURT SARI BIJI NANGKA (Artocarpus heterophyllus) DENGAN PENAMBAHAN KACANG MERAH (Phaseolus vulgaris L.) Aceng Sehat; Usman Pato; Netti Herawati
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 2, No 2 (2015): Wisuda Oktober 2015
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Jackfruit and red beans are frequently found and cultivated in the tropical area, like Indonesia. The research was conduted from Mei to August 2014 in the Laboratory of Analytical of Agricultural Productsand Laboratory of Processing of Agricultural Products, Faculty of Agriculture, University of Riau, Pekanbaru. The study was conducted using Completely Randomised Design (CRD) with 4 treatments and 4 replications. The treatment were ratio of jackfruit seed and red beans namely 100 g : 0 g, 90 g : 10 g, 80 g : 20 g and 70 g : 30 g.Parameters analyzed were protein, fat and ash contents, total lacticacid, pH, total lactic acid bacteri, hedonic and descriptive organoleptic test of flavour, taste and texture. The results indicate that the ratio of  jackfruit seed and red beans had highly significant effect on protein, fat and ash contents, total lactic acid, pH, total lactic acid bacteria and hedonicorganoleptic value of flavor. The ratio of jackfruit and red bean extracts did not have significant effect on hedonic organoleptic value of taste and texture, descriptive organoleptic value of flavour, taste, and texture. The best treatment was P2 with ratio 90 g of jacfruit and 10 g of red bean. Keywords : Yoghurt,Jackfruit seed, red bean, quality.
RASIO SUSU FULL CREAM DAN MINYAK SAWIT MERAH PADA PEMBUATAN ES KRIM UBI JALAR KUNING (Ipomea batatas L.) Muhaiminati Adlina; Netti Herawati; Yelmira Zalfiatri
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 4, No 2 (2017): Wisuda Oktober Tahun 2017
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Ice cream is a semi-solid food made by freezing a mixture of milk, fats of animal and vegetable, sugar, and other foodstuffs. This study aims to get the best ratio between full cream milk and red palm oil. This research used a Complete Randomized Design (CRD) with four treatments and four replications. The treatment were ratio of full cream milk : red palm oil 100:0 (E0), 97:3 (E1), 94:6 (E2), 91:9 (E3). The data were statisticallyanalyzed using Analysis of Variance (ANOVA) and Duncan's New Multiple Range Test (DNMRT) at 5%. The research observed was overrun, melting rate, total solids, protein content, fat content, and sensory test. The best treatment of ice cream from this research was E2 which have overrun 23.45%, melting rate 12.47 minutes, total solids 33.01%, fat 5.17%, and protein 2.82%.The result of ice cream’s descriptive assesment testwere  yellow colour (2.83), taste sweet (2.50), slightly flavour red palm oil (3.33), and texture creamy (2.26). Overall assessment hedonic  test of ice cream was preferred by the panelists. Keywords : Ice cream, full cream milk, red palm oil 
PENGARUH PENGGUNAAN KEMASAN TERHADAP MUTU KUKIS SUKUN Michael Johnrencius; Netti Herawati; Vonny Setiaries Johan
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 4, No 1 (2017): Wisuda Februari Tahun 2017
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This study aimed to determine the best type of packaging to wrap breadfruit cookies. Research used a Completely Randomized Design (CRD) with two factor treatments and three replications. Treatment was different types of packaging as a first factor consist of A1 (without packaging), A2 (using wax paper), A3 (using plastic Polyethylene (PE)), and A4 (using plastic Polypropylene (PP)). As a second factor is the length of storage of B1 (14 days), B2 (28 days), and B3 (42 days). Parameters were water content, peroxide number, analysis of total bacterial, fungal identification (at the macro and micro) and organoleptic (descriptive and hedonic). The results showed interaction of type of packaging and length of storage significantly affected (P<0,05) the acquisition of the water content, peroxide number, and analysis of total bacterial. Type of packaging significantly affected (P<0,05) against the value of water content, peroxide number, and analysis of total bacterial. Length of storage significantly affected (P<0,05) against the value of water content, peroxide number, and analysis of total bacterial. Based on organoleptic assessment descriptively, breadfruit cookies are packed with plastic Polypropylene and plastic Polyethylene able to suppress rancidity that occurs during storage. Based on the organoleptic assessment as hedonic breadfruit cookies are packed with plastic Polypropylene and plastic Polyethylene preferred by the panelists. The best treatment is using type of packaging plastic Polypropylene.Keyword: Type of packaging, length of storage, cookies breadfruit.
KANDUNGAN ZAT BESI DAN KONSUMSI KUKIS UBI JALAR UNGU DENGAN RASIO TEPUNG TEMPE DAN TEPUNG UDANG REBON Sandi Eka Putra; Netti Herawati; Akhyar Ali
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 2, No 1 (2015): Wisuda February 2015
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The aim of this research were to find out the Iron content and purple sweet potato cookies consumption with ratio tempe flour and small shrimp flour which have high nutrition and meet the quality standard of cookies (SNI 01-2973-1992). This research used Complete Randomized Design (CRD) by 4 treatments and 4 replications. The treatments were K1 (tempe flour 20%, small shrimp flour 1%), K2 (tempe flour 15%,  small shrimp flour 6%), K3 (tempe flour 10%,  small shrimp flour 11 %), and K4 (tempe flour 5%,  small shrimp flour 16%). The results showed the treatments have the significant effect on the water, ash, protein, iron and cookies consumption. The average of cookies consumption on the whole children group ages 1-6 years was 9.34 pieces. The average of cookies consumption on the children group ages 1- 3 years was 8.82 pieces. The average of cookies consumption on the children group ages 4-6 years was 9.87 pieces. The chosen cookies was K2 which had water (2.33%), ash (1.88%), protein (12.54%) and iron (0.112%) had met the standard quality of cookies (SNI 01-2973-1992). Keywords: Cookies, purple sweet potato, tempe flour, small shrimp flour, cookies consumption.
PENAMBAHAN TEPUNG TEMPE, TEPUNG UDANG REBON DAN PERISA DALAM PEMBUATAN KUKIS SUKUN Hermansyah Silitonga; Netti Herawati; Vonny Setiaries Johan
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 2, No 1 (2015): Wisuda February 2015
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The purpose of this study were to obtain the best composition the addition of tempeh flour and rebon shrimp flour for making breadfruit cookies and meet the quality standards of cookies (SNI 01-2973-1992) and to determine the level of the children's favorite for the best breadfruit cookies with the addition of various flavor. This research used a completely randomized design (CRD) with 4 treatments and 4 replications. The treatments in this study were S1 (Tempeh flour 20%, small shrimp flour 1%), S2 (Tempeh flour 15%, small shrimp flour 6%), S3 (Tempeh flour 10%, small shrimp flour 11%) and S4 (Tempeh flour 5%, small shrimp flour 16%). The data obtained were analyzed statistically using Anova and further tested with DNMRT at the level of 5%. The treatments gave significant effect on moisture, protein, ash and fat content. The best treatment on this research was breadfruit cookies with addition of tempeh flour 20% and small shrimp flour 1%, with moisture content of 6.75%, protein content of 13.87%, ash content of 1.87% and 35.56% fat content. The addition of various flavor on S1 cookies gave non significant affect on the childrens organoleptic test. Keywords : Cookies, breadfruit, tempeh flour, small shrimp flour, flavor
Co-Authors AA Sudharmawan, AA Abiyasa Eka Saputra Aceng Sehat Achmad Firdaus Afrima Sari Agus Sutrisno Ajeng Galuh Wuryandari Akhyar Ali Amida Citra Putri Andika Pranata Risti Annisa Najla Salsabila Apri Anwar, Aswaldi Apriadi Kaahoao Aprizal Zainal Armansyah Armansyah Armansyah Armansyah Auzar Syarif Benni Satria Chairunnisa Saragih Christian Sinaga Damayanti, Elok Dedy Insan Dewi Fortuna Ayu Edi Harapan elara resigia Fitria Marisya Gustian Gustian Hardinsyah Hayati, PK Dewi Hermansyah Silitonga Herviyanti Herviyanti Indra Dwipa Irfan Suliansyah Jamiatul Khairiyah Jumri &#039; Khoirin Nisa KRISTINA, NILLA Lia Artika Sari Lily Syukriani Mala Nurilmala Martinius Martinius Meitycorfrida Mailoa Michael Johnrencius Mohammad WIJAYA Muh. Syahrir Muh. Yunus Muhaiminati Adlina Musliar Kasim Mustofa Usman Nasrez Akhir Nini Marta Noviar Harun Nurwanita Eka Sari Putri Nurwanita Eka Sari Putri Nuryani Nuryani Pince Salempa Qori Oktragangga Rahmayuni Rahmayuni Rahmayuni Rahmayuni2 Rahot Manto Sinaga Ramdani Raswen Efendi Rendi Dwi Cahyo Rolia Wahasusmiah Romdatul Sholeha Rossi, Evy Ruwayda Ruwayda Sandi Eka Putra Sanna Paija Hasibuan SELVI MUSTIKA SARI Shabrina Novaindah Dwiyamti Silvia Permata S Silvia Permata Sari Siswanti Siswanti Sitti Faika Sri Rahayu Sutoyo Sutoyo Sutoyo Sutoyo Syahrum Syahrum Tasya Noor Aina Teguh Budi Prasetyo Trizelia . USMAN PATO Vonny Setiaries Johan Warnita Widia Fitri Yelmira Zalfiatri Yusmarini Yusmarini Yusniwati Yusniwati Zulfadly Syarif