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All Journal Marwah: Jurnal Perempuan, Agama dan Jender Nakhoda: Jurnal Ilmu Pemerintahan Sagu
Ahmad Ibrahim Roni Surya Hasibuan, Ahmad Ibrahim Roni Surya
Universitas Riau
Religion Agriculture, Biological Sciences & Forestry Humanities Chemical Engineering, Chemistry & Bioengineering Decision Sciences, Operations Research & Management Environmental Science Industrial & Manufacturing Engineering Social Sciences

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Potret Tiga Pilar Keamanan Pangan di Provinsi Riau Nizmi, Yusnarida Eka; Wahyudi, Herry; Triono, Triono; Hasibuan, Ahmad Ibrahim Roni Surya; Yulia, Rahmi; Takwa, Tuah Kalti
Nakhoda: Jurnal Ilmu Pemerintahan Vol 23 No 1 (2024)
Publisher : Laboratorium Jurusan Ilmu Pemerintahan FISIP Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35967/njip.v23i1.666

Abstract

This article will analyze the three pillars of food security in Riau Province and the factors that influence the fulfillment or non-fulfillment of these pillars. It will also outline the impact on vulnerable groups such as women and children if food security is not met. This research employs a qualitative method with data collection through literature analysis and selected documents such as journals, annual reports, and official documents released by governmental or non-governmental agencies. Speaking of factors influencing food security, there are four determining factors: government, economic access, environment, and global/international conditions. However, for food security in Riau, poverty and the environment are the two determining factors and are the main priorities for analysis in this article, including how the Riau Provincial Government responds to these conditions. The article demonstrates that in the pillar of food availability, the quantity and consumption of food are determining factors that impact the occurrence of malnutrition, undernutrition, and even stunting in children. Poverty and the environment are the main determinants of unmet food security in the pillar of food access, with the environmental factors being influenced by deforestation and population growth. Meanwhile, in the pillar of food utilization, the amount of energy consumption is the determining element.
MAPPING THE VARIOUS FORMS OF VIOLENCE AGAINST VULNERABLE GROUPS IN THE CONTEXT OF SEXISM Nizmi, Yusnarida Eka; Wahyudi, Herry; Hasibuan, Ahmad Ibrahim Roni Surya; Yulia, Rahmi; Takwa, Tuah Kalti
Marwah: Jurnal Perempuan, Agama dan Jender Vol 24, No 1 (2025): MARWAH
Publisher : Universitas Islam Negeri Sultan Syarif Kasim Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24014/marwah.v24i1.35843

Abstract

This paper will analyze how sexism is closely correlated with violence that can endanger vulnerable groups, both men and women. The violence referred to here is psychological violence. People tend to more easily recognize physical violence compared to psychological violence, which ranks first in destroying someone's mental health. This paper will also elaborate on how the influence of gender discrimination determines the presence or absence of violence in the scope of sexist behavior toward the lives of vulnerable groups. Sexism and gender stereotypes serve as the primary references in classifying what behaviors are acceptable and what are not, what should be done, and what should be abandoned by both men and women. These gender stereotypes bring consequences for anyone who is not consistent with the existing and socially accepted patterns. This paper selects the elaboration of the concept of sexism as the primary analytical tool using a qualitative method. Data is collected by conducting in-depth interviews with 86 selected informants and analyzing references and written documents related to sexism and violence. This paper demonstrates that violence in the context of sexism will continue to claim victims from vulnerable groups if the values of violence within sexism are not stopped.
MASA SIMPAN SOSIS YANG DIAWETKAN DENGAN PENGAWET ALAMI (BAKTERIOSIN) DAN PENGAWET BUATAN (NITRIT) Hasibuan, Ahmad Ibrahim Roni Surya; Rossi, Evy; Hamzah, Faizah; Shefira, Finda Vallerya
SAGU Vol. 23 No. 2 (2024): SAGU Journal – Agri. Sci. Tech., September, 2024, Vol. 23 : No. 2
Publisher : Fakultas Pertanian Universitas Riau

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Abstract

Processed foods such as sausages are easily spoiled or damaged due to their relatively high water content. Various preservatives can be added to sausages to maintain quality and extend shelf life. This study aims to determine the type of preservative that is good in extending the shelf life of sausages. The levels of preservatives (P) used were (P1) control, (P2) nitrite 0.3% (b/b), and (P3) bacteriocin 0.3% (v/v) at storage period (S) of (S1) 0 days, (S2) 3 days, (S3) 6 days, and (S4) 9 days. The observed variables were moisture content, ash, fat, protein, total plate count, and hedonic sensory analysis (color, aroma, taste, texture, and overall assessment). The observation results were tested using Analysis of Variance (ANOVA), which DNMRT further tested at the 5% level. The results showed that the interaction between P and S treatments had a significant effect (P < 0.05) on the hedonic organoleptic values of color, aroma, taste, texture, and overall assessment of sausages in each treatment. The preservatives added (P) to the sausage had a significant effect (P<0.05) on the value of moisture content, ash, fat, protein, total plate number, and hedonic sensory assessment. In contrast, the S treatment had no significant effect (P>0.05) on each parameter observed. Based on the results of the study, it can be concluded that the best treatment is P3S4 with preservatives used, namely bacteriocin and storage for 9 days with a moisture content value of 58.51%, ash 2.93%, fat 5.40%, protein 14.95%, total plate number 6x104 CFU/g, and hedonic sensory analysis on color preferred (score 3.54), aroma preferred (score 3.59), taste preferred (score 3.86), texture preferred (score 3.88), and overall assessment preferred (score 3.81) by panelists.
QUALITY CHARACTERISTICS OF HERBAL TEA WITH DIFFERENT RATIOS OF PANDAN (Pandanus amaryllifolius) and STEVIA (Stevia rebaudiana) LEAVES Lestari, Suji; Pato, Usman; Hasnah AR, Nur; Defri, Ifwarisan; Rahmayani, Irma; Yunita, Imelda; Hasibuan, Ahmad Ibrahim Roni Surya
SAGU Vol. 25 No. 1 (2026): SAGU Journal – Agri. Sci. Tech., Maret, 2026, Vol. 25 : No. 1
Publisher : Fakultas Pertanian Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/jsg.v25i1.27

Abstract

The primary objective of this study was to evaluate the effect of varying ratios of pandan leaves (Pandanus amaryllifolius) and stevia leaves (Stevia rebaudiana) on the chemical and sensory characteristics of herbal tea, identifying the optimal formulation relative to SNI 3945:2016 standards. Unlike traditional tea derived from Camellia sinensis, herbal infusions utilize diverse plant materials valued for their therapeutic properties. Pandan leaves, in particular, contain essential bioactive compounds—including polyphenols, alkaloids, saponins, tannins, and flavonoids—that provide significant antimicrobial and antioxidant  benefits. The experiment was conducted using a completely randomized design with four treatments and  four replications. The treatments consisted of different ratios of pandan to stevia leaves: 60:40 (PS1), 65:35  (PS2), 70:30 (PS3), and 75:25 (PS4). The observed parameters included moisture content, ash content,  antioxidant activity, total polyphenols, and sensory evaluation (color, aroma, taste, and overall acceptance).  Data were analyzed using analysis of variance (ANOVA) followed by Duncan’s multiple range test  (DMRT) at a 5% significance level. The results showed that the ratio of pandan and stevia leaves  significantly affected moisture content, ash content, antioxidant activity, total polyphenols, and sensory  attributes. The best treatment was PS1 (60:40), which exhibited 6.35% moisture content, 7.08% ash  content, antioxidant activity of 21.75 ppm, and total polyphenols of 84.34 mg GAE/g. Sensory evaluation  indicated that the product had a characteristic pandan aroma, slightly bitter taste, and slightly greenish  color, with acceptable overall preference by panelists.   
Co-Authors Defri, Ifwarisan Faizah Hamzah Hasnah AR, Nur Imelda Yunita Lestari, Suji Rahmayani, Irma Rossi, Evy Shefira, Finda Vallerya Triono Triono Tuah Kalti Takwa, Tuah Kalti USMAN PATO Wahyudi, Herry Yulia, Rahmi Yusnarida Eka Nizmi