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All Journal agriTECH Jurnal Teknologi Pertanian (Agricultural Technology Journal) AGRITEKNO, Jurnal Teknologi Pertanian Jurnal Tekinkom (Teknik Informasi dan Komputer) Journal of Applied Agricultural Science and Technology The Indonesian Journal of Computer Science
Rini Yanti, Rini
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Agriculture, Biological Sciences & Forestry Computer Science & IT Electrical & Electronics Engineering Engineering

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Karakterisasi, Identifikasi dan Uji Aktivitas Anti Jamur Minyak Atsiri Daun Jeruk Purut (Citrus hystrix) terhadap Aspergillus Yanti, Rini; Wulandari, Pudji; Pranoto, Yudi; Cahyanto, Muhammad Nur
Jurnal Teknologi Pertanian (Agricultural Technology Journal Vol 8, No 2 (2017): Jurnal Teknologi Pertanian (Teta)
Publisher : Fakultas Pertanian, Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jteta.8.2.2017.18700

Abstract

The objective of the work was to observe the physical properties, identify the components, and determine the antifungal activity of essential oil from lime leaves. Essential oil was extracted from lime leaves by water-steam distillation and determined its physical properties such as specific gravity, refractive index, and solubility in alcohol. The components of the oil were analyzed using GC-MS. Antimicrobial activity was evaluated against five species of Aspergillus, i.e.:A. niger, A.flavus, A.tamarii, A.Parasiticus, and A. candidus. Spores of the fungi were inoculated into plates of potato dextrose agar supplemented with lime leave essential oil at different concentration and incubate at 30oC for 7 days.  Development of colonies was observed during the incubation. The essential oil from lime leaves had specific gravity of 0.8601, refractive index of 1.4523, and soluble in 2 volume and more 90% alcohol.The main compound in the essential oil was citronellal (87.9%). The oil also contained linalool (3.96%), transcaryophylene (2.17%), citronellil acetat (1.79%), and sabinene (1.78%). The oil showed antimicrobial activity against these five species of Aspergillus.Keywords: Lime leaves, essential oil, antifungal, Aspergillus
Identifikasi komponen dan Uji Potensi Anti Jamur Minyak Atsiri Serai Dapur (Cympobogon citratus) Terhadap Jamur Penghasil Aflatoksin Yanti, Rini; Nurdiawati, Hermina; Cahyanto, Muhammad N; Pranoto, Yudi
AGRITEKNO: Jurnal Teknologi Pertanian Vol 9 No 2 (2020): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2020.9.2.72

Abstract

Aspergillus flavus and A. parasiticus are food spoilage fungi and produce aflatoxin that causes serious food safety problems. The antifungal agent is needed to control these fungi. This study aimed to determine the component of lemongrass essential oil and to test the oil’s ability to inhibit the growth of A. flavus and A. parasiticus. Five variations in the concentration of lemongrass oil were tested separately on A. flavus and A. parasiticus and, fungal growth was observed for 7 days. The results of the identification of the essential oil components using GC-MS showed that lemongrass essential oil has the main components of citral (53.77%) and z-citral (34.05%). Lemongrass essential oil with various concentrations (0.01%; 0.02%; 0.04% and 0.08%) showed the ability to inhibit the growth of A. flavus and A. parasiticus and the concentration of 0.08% indicated that lemongrass oil could inhibit the growth of both fungi for 100% during 7 days of observation. Keywords: antifungal, aflatoxin, citral, essential oil, lemongrass oil ABSTRAK Aspergillus flavus dan A. parasiticus merupakan jamur yang banyak ditemukan mengkontaminasi pangan. Kedua jamur tersebut menghasilkan aflatoksin, yang berbahaya bagi kesehatan manusia, sehingga diperlukan anti-jamur untuk mengendalikan pertumbuhannya. Penelitian ini bertujuan untuk mengetahui komponen minyak atsri serai (Cymbopogon citratus) dan menguji kemampuan minyak tersebut sebagai penghambat pertumbuhan A. flavus dan A. parasiticus. Lima variasi konsentrasi minyak serai diujikan secara terpisah pada A. flavus dan A. parasiticus dan dilakukan pengamatan pertumbuhan jamur selama 7 hari. Hasil identifikasi komponen minyak atsiri menggunakan GC-MS menunjukkan bahwa minyak atsri serai memiliki komponen utama citral (53,77%) dan z-citral (34,05%). Minyak atsiri serai dengan berbagai konsentrasi (0,01%; 0,02%; 0,04% dan 0,08%) menunjukkan kemampuan menghambat pertumbuhan A. flavus dan A. parasiticus dan konsentrasi 0,08 % menunjukkan bahwa minyak serai mampu menghambat pertumbuhan kedua jamur sebesar 100 % selama 7 hari pengamatan Kata kunci: antijamur, aflatoksin, minyak atsiri, minyak serai, sitral
Karakteristik Fisikokimia dan Organoleptik Biskuit Tepung Ubi Jalar Ungu dan Tepung Koro Pedang Putih Khafsah, Fatya N; Yanti, Rini; Manikharda, Manikharda
AGRITEKNO: Jurnal Teknologi Pertanian Vol 13 No 1 (2024): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2024.13.1.31

Abstract

Biscuits were made of purple sweet potato flour and jack bean flour as an effort to add nutritional value to the biscuits. This study aimed to determine the effect of different substitution ratios of purple sweet potato flour and jack bean flour on the chemical, physical, and organoleptic characteristics and their benefits as alternative foods for the daily nutritional needs of stunting toddlers. In this study, we used an experimental method with a ration of purple sweet potato flour and jack bean flour. It consisted of four levels treatment P1 (58%:42%); P2 (67%:33%); P3 (75%:25%); and control (100%:0%). The biscuit acceptability test for the four biscuit formulas was carried out using the hedonic test. The selected formula was determined based on the preferences of 70 untrained panelists. Based on the results of the study, it was found that P3 biscuits with the ratio of purple sweet potato flour: jack bean flour (75%: 25%) was the most preferred formula and had a moisture content of 3.41%, ash 2.24%, fat 25.39%, protein 3.94%, carbohydrates 68.42%, total energy 518.03 kcal/100 g; and a hardness value of 12.85 N. The overall acceptance test for P3 biscuits obtained a value of 4.51 (rather like). As a snack, biscuits with the selected formula can meet 9% of protein needs, 26% of fat needs, and 15% of daily carbohydrate needs for toddlers aged 1-3 years and provide energy of 238 kcal/100 g by consuming 14 pieces of biscuits or the equivalent of 46 g of biscuits.
Opinion Mining menggunakan Algoritma Deep Learning untuk Menganalisis Penggunaan Aplikasi Jamsostek Mobile Azhari, Zahra; Efrizoni, Lusiana; Agustin, Wirta; Yanti, Rini
The Indonesian Journal of Computer Science Vol. 12 No. 2 (2023): The Indonesian Journal of Computer Science
Publisher : AI Society & STMIK Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33022/ijcs.v12i2.3185

Abstract

BPJS Ketenagakerjaan berperan dalam menjaga kesejahteraan para pekerja dan buruh melalui program-program pendidikan dan pelatihan yang diberikan, pelayanan menjadi prioritas terhadap pelanggan untuk memberikan kenyamanan. Melalui aplikasi Jamsostek Mobile yang terdapat di google playstore akan diambil komentar-komentar untuk mendapatkan respon pelanggan terhadap aplikasi Jamsostek mobile untuk dilakukan opinion mining. Komentar yang diambil dari google playstore menggunakan bantuan googleplayscraper, sebanyak 3000 komentar berhasil diambil yang kemudian akan dilakukan tahap pembersihan data, pelabelan, pembobotan kata menggunakan word2vec 300 dimensi dan dilanjutkan menggunakan algoritma Long Short Term Memory. Hasil opinion mining menunjukkan dominasi sentimen negatif sebesar 80.58% dan 19.42% positif dengan tingkat akurasi terbaik yang dihasilkan oleh algoritma LSTM sebesar 87.36%. Hasil penelitian ini akan memberikan wawasan yang berguna bagi pengembang aplikasi untuk meningkatkan kualitas pelayanan dan pengalaman pengguna.
Properties of Instant Sourdough from Papaya (Carica papaya L.) Natural Starter and Its Effect on Bread Characteristics Yanti, Rini; Suroto, Dian Anggraini; Manikharda, Manikharda; Putri, Yuniar Wika Perdana
Journal of Applied Agricultural Science and Technology Vol. 9 No. 1 (2025): Journal of Applied Agricultural Science and Technology
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55043/jaast.v9i1.341

Abstract

Sourdough is made from water and wheat flour, fermented by lactic acid bacteria and yeast. Papaya can serve as a natural starter for producing sourdough. This study aims to assess the impact of drying on pH levels, total titratable acidity (% TTA), the viability of lactic acid bacteria (LAB), yeast viability, specific volume, and the texture profile of gluten and gluten-free bread. Three types of starters were used: P (fermented water from papaya and flour), G (fermented water from papaya, sugar, and flour), and W (mineral water and flour) to make type I sourdough (before drying). Type III sourdough (dried) was obtained using spray drying (S), cabinet drying (C), and freeze-drying (F). The pH, %TTA, LAB, and yeast viability were measured, while the specific volume and texture profiles of the breads were evaluated. Spray drying significantly affected the pH of the A sample and LAB viability in the W and G samples. Cabinet drying significantly affected the %TTA and yeast viability in the G sample. Freeze-drying significantly affected the LAB and yeast viability in the W and G samples, as well as yeast viability and %TTA in the P sample. Instant sourdough can be produced using spray, cabinet, or freeze drying and is suitable for making both gluten-containing and gluten-free bread. Variations in starter type and drying methods influence the bread's physical characteristics, including specific volume and texture profile. The drying methods significantly affected hardness, gumminess, chewiness, cohesiveness, springiness index, and resilience in both gluten-containing and gluten-free bread samples.
Snacking Habits and Level Acceptance of Freeze-Dried Probiotic Yogurt Snacks by Children Aini, Novia Nur; Yanti, Rini; Fibri, Dwi Larasatie Nur; Utami, Tyas; Rahayu, Endang
agriTECH Vol 45, No 2 (2025)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.90246

Abstract

Stunting in children is a significant problem worldwide, specifically in developing countries. One of the contributing factors to this condition is dysbiosis, characterized by an imbalance in gut microbiota and is commonly observed in affected patients. To reduce the prevalence of stunting, it is critical to provide products that are rich in protein, calcium, and probiotic. In this context, freeze-dried probiotic yogurt snacks can be used as an effective solution due to their high nutritional value, ability to preserve probiotic cell viability, and extended shelf life. Therefore, this study aims to determine snacking habits and level of acceptance of yogurt snacks among children through a sensory evaluation. The result showed that parents often considered taste, health benefits, and price when purchasing snacks. Meanwhile, children showed a high preference for freeze-dried probiotic yogurt snacks, particularly due to their appealing shape. Panelist parents also considered the products to be necessary, recommended, and an alternative to unhealthy snacks. Therefore, these products may be suitable for upper-middle-class consumers due to their higher prices and will require taste improvement to increase consumer acceptance among children.
ANALISIS SENTIMEN TERHADAP MASJID RAYA AN-NUR PROVINSI RIAU MENGGUNAKAN TEKNIK STACKING MACHINE LEARNING Malya, Vivi Triani; Erlinda, Susi; Hamdani, Hamdani; Yanti, Rini
Jurnal Teknik Informasi dan Komputer (Tekinkom) Vol 8 No 1 (2025)
Publisher : Politeknik Bisnis Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37600/tekinkom.v8i1.2305

Abstract

This study aims to analyze public sentiment regarding Masjid Raya An-Nur in Riau Province using a machine learning stacking technique. Visitor reviews collected from Google Maps are classified into three categories: Facilities, Cleanliness, and Security. The research applies several preprocessing stages including cleaning, normalization, and tokenization, followed by TF-IDF weighting. To address class imbalance, SMOTE is used before the training process. Three base models—K-Nearest Neighbors (KNN), Decision Tree (DT), and Multinomial Naïve Bayes (MNB)—are trained, and their outputs are combined using Logistic Regression as the meta-classifier in a stacking ensemble. The results show that the stacking model outperforms the individual models with an accuracy of 94%, compared to 73% for KNN, 92.8% for DT, and 83.8% for MNB. The stacking technique provides high and balanced precision, recall, and F1-scores across all sentiment categories. This approach demonstrates the effectiveness of ensemble learning in improving sentiment classification performance for unstructured textual data. The findings are expected to help mosque administrators gain deeper insights into public perceptions and enhance service quality.
Characterization of High Protein and Instant Cereal Fiber Drink Enriched with Probiotic Milk Powder Tanuwijaya, Shania Angeline; Fibri, Dwi Larasatie Nur; Rahayu, Endang Sutriswati; Yanti, Rini; Saputra, Wahyu Dwi
agriTECH Vol 45, No 3 (2025)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.90659

Abstract

An alternate healthy snack for school-age children can be prepared by adding sorghum and tempeh flour, which are sources of protein and fiber, to instant cereal drinks. Probiotic-enriched snacks are well-known, and several clinical studies have shown significant benefits to humans. Therefore, this study aimed to assess the effects of various ratios of sorghum and tempeh flour (5:1, 2:1, and 1:1) on physicochemical and sensory characteristics of the flakes. The viability of Lactiplantibacillus plantarum subsp. plantarum Dad-13 in an instant cereal beverage was examined for 56 days at three distinct storage temperature, i.e 20, 30, and 37 °C. The 2:1 sorghum: tempeh flour ratio formulation was the most widely accepted. According to chemical analyses, all probiotic instant cereal drink formulations have the potential to be sources of fiber (6.4–10.6 g/100 g) and proteins (14.5–16.3 g/100 g). Furthermore, the probiotic instant cereal drink contains more fiber and protein than a commercial product. This product has a minimum viable count of probiotic bacteria > 6.0 log CFU/g, which is substantial enough to have positive health effects on Indonesian school-age children.
Co-Authors Aini, Novia Nur Azhari, Zahra Cahyanto, Muhammad N Dian Anggraini Suroto Efrizoni, Lusiana Endang Sutriswati Rahayu Erlinda, Susi Fibri, Dwi Larasatie Nur Hamdani Hamdani Khafsah, Fatya N Malya, Vivi Triani Manikharda, Manikharda Muhammad Nur Cahyanto Nurdiawati, Hermina Putri, Yuniar Wika Perdana Rahayu, Endang Saputra, Wahyu Dwi Tanuwijaya, Shania Angeline Tyas Utami Wirta Agustin Wulandari, Pudji Yudi Pranoto