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All Journal Proceedings of Annual International Conference Syiah Kuala University - Life Sciences & Engineering Chapter Agrointek Jurnal Penelitian Pascapanen Pertanian Jurnal Tanaman Industri dan Penyegar Industria: Jurnal Teknologi dan Manajemen Agroindustri Jurnal Teknologi & Industri Hasil Pertanian Jurnal Teknologi Pertanian Andalas REACTOR : Journal of Research On Chemistry And Engineering Sagu SAINTI: Majalah Ilmiah Teknologi Industri Teknologi dan Industri Pertanian Indonesia Jurnal Ilmiah Mahasiswa Pertanian Jurnal Pengabdian Mahakarya Masyarakat Indonesia

Dian Hasni, Dian

Program Studi Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Syiah Kuala

Author-ID : 550987

Agriculture, Biological Sciences & Forestry 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 Economics, Econometrics & Finance Energy Engineering Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Medicine & Pharmacology Other

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Evaluasi Nilai Gizi Masakan Daging Khas Aceh (Sie Reuboh) Berdasarkan Variasi Penambahan Lemak Sapi dan Cuka Aren Novia Mehra Erfiza; Dian Hasni; Ulva Syahrina
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 10, No 1 (2018): Vol.(10) No.1, April 2018
Publisher : Agricultural Faculty

Sie reuboh merupakan olahan daging yang diolah secara tradisional dengan merebus daging menggunakan garam, asam cuka, lemak, dan beberapa jenis rempah-rempah. Perubahan selera dan pola konsumsi masyarakat Aceh menyebabkan formulasi sie reuboh menjadi bervariasi. Keanekaragaman formulasi menyebabkan takaran dan jenis bahan yang digunakan dalam pengolahan sie reuboh ikut bervariasi terutama lemak sapi dan cuka aren. Variasi takaran penambahan lemak sapi dan cuka aren dapat mempengaruhi komposisi nilai gizi sie reuboh. Untuk itu perlu dilakukan pengkajian lebih lanjut terkait tentang penelitian dari pengaruh penambahan lemak dan cuka aren terhadap nilai gizi dari sie reuboh sehingga didapatkan standar formulasi sie reuboh yang mempunyai kandungan gizi yang baik. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) pola faktorial yang terdiri atas dua factor, jumlah lemak yang ditambahkan yang terdiri dari tiga taraf yaitu 0% (L1), 25% (L2) dan 50% (L3) dari jumlah daging sapi, dan jumlah cuka aren yang ditambahkan yang terdiri dari dua taraf yaitu 2,5% (C1) dan 5% (C2) dari jumlah daging sapi. Data yang diperoleh dianalisis dengan menggunakan analisis sidik ragam (ANOVA). Uji lanjut BNT dilakukan jika perlakuan berpengaruh nyata. Analisis yang dilakukan pada penelitian ini meliputi kadar air, kadar abu, kadar protein dengan metode Kjeldahl, dan kadar lemak dengan metode Soxhlet, kadar karbohidrat by difference dan total kalori. Hasil penelitian menunjukkan bahwa Penambahan lemak sapi hingga 50% dapat mempertahankan kadar air sie reuboh yang dihasilkan. Kemudian penambahan cuka 2,5% dan 5% dapat meningkatkan kadar protein yang terkandung di dalam sie reuboh, sedangkan penambahan cuka aren hingga 5% dapat menurunkan kadar lemak di dalam sie reuboh jika dibandingkan dengan penambahan 2,5%. Sie reuboh yang dihasilkan dari penelitian ini mempunyai komposisi nilai gizi yang terdiri atas 52,62% air, 3.14% mineral, 24,50% protein, 14,67% lemak dan 4.95% karbohidrat. Kemudian setiap 100 g sie reuboh hasil penelitian ini mengandung 249.81 kkal.

Pengaruh Formulasi Bahan Baku dan CMC (Carboxy Methyl Cellulose) Terhadap Mutu dan Penerimaan Konsumen Susu Nabati Dian Hasni; Irfan Irfan; Rina Saputri
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 13, No 2 (2021): Vol. (13) No. 2, Oktober 2021
Publisher : Agricultural Faculty

Nowadays, consumers tend to search for additional source of protein and energy for their dietary consumption, for instance from legumes and nuts. This trend is getting more common since the increase case of lactose intolerance. This study aims to study the effect of the formulation of materials consisting of a mixture of two or three types of nuts and the CMC (Carboxy Methyl Cellulose) on the quality characteristics of plant milk and consumer preferences towards the produced plant milk. The method used in this study was a factorial completely randomized design (FCRD). This study were used combination of two or three types of beans, namely soybeans (KK), peanuts (KT), green beans (KH). The first factor was formulation of raw materials (K1 = 50% KK: 50% KT: 0% KH, K2 = 50 % KK: 0% KT: 50% KH, K3 = 0% KK: 50% KT: 50% KH, and K4 = 33.3% KK: 33.3% KT: 33.3% KH). In addition, CMC was used as a stabilizer by treating different concentrations of CMC (C1 = 0.20% and C2 = 0.40%). Anova continued with DMRT0.05 determined that plant milk with the best treatment is K1C2 with the formulation of 50% peanut: 50% soybean and the addition of 0.4% CMC. The KIC2 treatment had values: protein content 3.87%, fat content 14.74%, pH 6.62, total dissolved solids 11.47oBrix. For consumer acceptance with RATA (Rate All That Apply) method, researchers found out that K1C2 has milky white color (89% of respondents), peanut aroma flavour (78% respondents), sweet (48%) and savory (37%) taste, thick and homogenous texture (44% respondents) with overall hedonic liking 3.11 or neutral. Protein content, fat content, and pH of vegetable milk meet the quality requirements of soy milk based on SNI No. 01-3830-1995.

Uji Penerimaan Konsumen Terhadap Mutu Sensorik Timphan Komposit Dengan Tepung Substitusi Analisa Fenia; Cut Nilda; Dian Hasni
Jurnal Ilmiah Mahasiswa Pertanian Vol 4, No 3 (2019): Agustus 2019
Publisher : Fakultas Pertanian, Universitas Syiah Kuala

Abstrak : Tepung ketan merupakan tepung yang mempunyai amilopektin tinggi sebagai bahan pokok pembuatan berbagai macam kue tradisional yang memiliki tekstur kenyal. Kebutuhan beras ketan nasional melebihi kapasitas produksi yang menyebabkan tepung ketan lokal di pasaran memiliki harga jual cukup tinggi. Upaya untuk diversifikasi bahan pangan dan menekan biaya produksi maka dilakukan pembuatan tepung komposit yang akan diaplikasikan pada produk timphan. Timphan merupakan produk pangan basah khas dari Aceh dengan variasi isi srikaya dan kelapa. Tepung komposit dibuat dengan pencampuran tepung ketan dengan tepung mocaf atau tepung ubi jalar kuning. Penerimaan konsumen terhadap timphan komposit akan diukur menggunakan uji sensoris hedonik yang terdiri dari 4 uji atribut yaitu warna, aroma, rasa dan tekstur. Penelitian ini menggunakan rancangan acak kelompok (RAK) faktorial yang terdiri dari faktor pertama yaitu jenis tepung substitusi (T1 = tepung mocaf dan T2 = tepung ubi jalar kuning), faktor kedua yaitu persentase tepung substitusi dari total tepung komposit (K1= 60%, K2= 50% dan K3= 40%). Faktor jenis tepung substitusi (T) berpengaruh nyata terhadap warna timphan komposit, sedangkan faktor persentase tepung substitusi (K) berpengaruh sangat nyata terhadap tekstur timphan komposit.Kata kunci : tepung komposit, tepung ketan, tepung mocaf, tepung ubi jalar kuning, timphan.Abstract : Glutinous rice flour is flour which has high amylopectin as a staple for processing various kinds of traditional cakes that have a chewy texture. The need for national glutinous rice exceeds the production capacity which causes local sticky rice on the market have a high selling price. Efforts to diversification and suppress production costs are made to make composite flour which applied to timphan products. Timphan is a typical wet food product from Aceh with variations of srikaya and coconut. Composite flour made by mixing sticky rice flour with mocaf flour or yellow sweet potato flour. Consumer acceptance of composite timphan measured using a hedonic sensory tests namely color, flavor, taste and texture. This study used a factorial randomized block design (RAK) which consists of the first factor, namely the type of substitution flour (T1 = mocaf flour and T2 = yellow sweet potato flour), the second factor is the percentage of substitution flour of total composite flour (K1 = 60%, K2 = 50% and K3 = 40%). The type of substitution flour (T) has a significant effect on the color of composite timphan, while the percentage of substitution flour (K) has a very significant effect on the texture of composite timphan.Keywords : Composite Flour, Glutinous Rice Flour, Mocaf Flour, Yellow Sweet Potato Flour, Timphan.

Studi Penambahan Bayam Hijau, Wortel, dan Pandan sebagai Pewarna Alami dalam Pembuatan Mie Sagu Basah Muhammad Rizal Fahmi; Anshar Patria; Dian Hasni
Jurnal Ilmiah Mahasiswa Pertanian Vol 2, No 4 (2017): November 2017
Publisher : Fakultas Pertanian, Universitas Syiah Kuala

Abstrak. Sagu (Metroxylon sp) merupakan salah satu komoditi pertanian di Indonesia. Sejauh ini penggunaan pati sagu belum dimanfaatkan secara maksimal dalam pembuatan mie. Penelitian ini bertujuan untuk mempelajari proses pembuatan mie sagu dengan menggunakan pengaruh konsentrasi gel dan jenis pewarna untuk menghasilkan produk mie basah yang bermutu baik. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan pola faktorial yang terdiri atas 2 (dua) faktor. Faktor I adalah konsetrasi gel pati sagu (G1 = 20 %, G2 = 25 %) dan G3 = 30 %. Faktor II Jenis pewarna (P) (P1 = Bayam, P2 = Wortel, P3= Pandan). Setiap perlakuan diulang sebanyak tiga kali sehingga didapat 27 satuan percobaan. Analisis terhadap mie sagu meliputi kadar air, kadar abu, kadar serat kasar, persentase mie putus dan uji organoleptik (warna, aroma, dan tekstur). Hasil penelitian ini menunjukkan bahwa pengaruh persentase gel (G) berpengaruh sangat nyata (P?0,01) terhadap kadar air, persentase mie putus, warna, tekstur. Sedangkan jenis pewarna (P) berbeda nyata (P?0,05) terhadap kadar air, persentase mie putus, warna, tekstur dan aroma. Mie sagu basah yang dihasilkan pada penelitian ini memiliki rata-rata kadar air (64,49%), kadar serat kasar (2,65%), persentase mie putus (34,9%) dan kadar abu (0,70%) dan telah memenuhi syarat mutu SNI.

Pemanfaatan Ampas Tahu dan Ikan Tongkol Sebagai Substitusi Protein dengan Penambahan Tepung Maizena dalam Pembuatan Nugget Eva Dewi; Dian Hasni; Rasdiansyah Rasdiansyah
Jurnal Ilmiah Mahasiswa Pertanian Vol 1, No 1 (2016): November 2016
Publisher : Fakultas Pertanian, Universitas Syiah Kuala

Abstract. Ampas tahu adalah limbah padat hasil indsutri pembuatan tahu. Ampas tahu masih layak dijadikan bahan pangan karena masih mengandung nutrisi seperti protein, lemak dan serat kasar. Salah satu pemanfaatan ampas tahu sebagai produk pangan adalah bahan pembuatan nugget. Bahan pengisi dalam pembuatan nugget ini adalah tepung meizena dan berfungsi sebagai bahan pengikat. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) Faktorial dengan dua (2) faktor yaitu perbandingan ampas tahu dan ikan tongkol P1 = 0 : 1, P2 = 1,5 : 1, dan P3 = 3 : 1) dan konsentrasi tepung meizena (K1 = 30%, K2 = 40%, dan K3 = 50%) dengan tiga ulangan. Hasil penelitian juga menunjukkan bahwa perlakuan perbandingan ampas tahu dan ikan tongkol berpengaruh terhadap rendemen, protein dan organoleptik aroma nugget. Jika dibandingkan dengan SNI, penelitian ini secara umum belum memenuhi standar mutu nugget yang telah ditentukan dalam SNI. Abstract. Pulp tofu is a solid waste product in tofu industry. However, it could be consumed as a food because it contains nutrition such as protein, fat and fiber. One of pulp tofu utilizations is as an ingredient in the production of nugget. Corn starch was used as a filler ingredient. A Completely Randomnized Design (CRD) was used in this experiment consisted of two factors with 3 replicates. The first factor was pulp tofu and tuna ratio which consisted of 3 levels (P1 = 0:1, P2 = 1.5:1 and P3 = 3 : 1). The second factor was corn starch concentration which consisted of 3 levels (K1 = 30%, K2 = 40% and K3 = 50%). The results showed that the ratio between pulp tofu and tuna had highly significant effects (P≤0,05) on yield, protein and aroma organoleptic of tofu nugget. Compared to SNI (Indonesian National Standard), the nugget had fulfilled the SNI standard.

Apilikasi Matematika Linear Dalam Penyusunan Formulasi Optimum Pencampuran Kopi Arabika Gayo (Coffeea Arabica. L) Dian Hasni; Muhammad Nazawi; Heru Prono Widayat; Murna Muzaifa; Yusya' Abubakar
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 15, No 1 (2023): Vol. (15) No. 1, April 2023
Publisher : Agricultural Faculty

Coffee is an Indonesian commodity that has a high selling price. Gayo Highland is known for arabica coffee plantation site in Aceh, where commonly three local cultivars are cultivated. These are Timtim or Gayo 1, Borbor or Gayo 2 and Ateng Super. All three cultivars complied as specialty coffee with cuptest score 84,50 (Timtim), 85.25 (Borbor) and 85.50 (Ateng Super) and each cultivar has distinctive aroma and flavour. Blending is one common practice before coffee brewing in order to optimize the cupping quality of coffee. This study aims to optimize the total cup test of blended coffee from three local cultivars of arabica coffee over 85 by using simple linear mathematics models. The hypotheses was a predicted cuptest score is equivalent with the laboratory cuptest score. Based on previous research, seven formulations were set up by using three local cultivars. Then two linear models were created based on specific constraints such as attribute score and cultivar ratio. The seven formulations are calculated in two assigned linear models as two replications. First model produced predicted score in between 84,15-85,38 and mean 84,88 whilst second model has a score range 84,07-85,13 with mean 84,80. From all seven formulation, in these two linear models R3 and R7 has predicted cuptest score over 85. By using t-test, there is not significant difference available within the laboratory score and predicted score. It can be said the hypotheses is accepted and these two linear models could be used separately and or intentionally to predict cuptest score of blended coffee before blending is performed.

KAJIAN MUTU SELAMA PENYIMPANAN READY TO EAT SIE REUBOH DALAM KEMASAN ALUMUNIUM FOIL Hasni, Dian; Nilda, Cut; Yusriana, Yusriana
JURNAL ILMIAH TEKNOLOGI INDSUTRI (SAINTI) Vol 19, No 1 (2022): VOL 19 NO 1 JUNI 2022
Publisher : Politeknik ATI Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52759/sainti.v19i1.291

Traditional food is one of the regional tourist attractions, so its quality needs to be improved through increasing shelf life and attractive packaging. Sie reuboh is processed meat with a traditional recipe typical of Aceh Besar. This menu is a festival menu, which means beef boiled together with lard, palm vinegar and spices. The addition of vinegar makes the taste of sie reuboh very distinctive and also increases its shelf life at room temperature. Therefore, this research examines the potential of ready to eat (RTE) sie reuboh by observing changes in quality after being stored for 29 days packaged in aluminum foil packaging at refrigerated room temperature (25-27°C) and refrigerator temperature (5-8°C). The quality parameters observed were water content, pH, TBA value and sensory quality of sie reuboh every week (0, 8, 15, 22 and 29 days of storage). The test results showed that during 29 days of storage, there was a decrease in pH and an increase in TBA values, water content and total microbial fluctuations. Observation results showed that sie reuboh stored at a temperature of 5-8°C had better quality after storage for 29 days than that stored at a temperature of 25-27°C.

ANALISA PENYEBAB TINGGINYA NILAI CACAT DAN PENURUNAN KUALITAS KOPI GAYO MENGGUNAKAN DIAGRAM FISHBONE Hasni, Dian; Fithriyyah, Alya; Zahira, Anggun; Rizkina, Dini Tria; Rizqi, Muhammad; Sitepu, Syawal; Muzakki, T. Nabil; Suhaila, Widya
JURNAL ILMIAH TEKNOLOGI INDSUTRI (SAINTI) Vol 17, No 1 (2020): VOL 17 NO 1 JUNI 2020
Publisher : Politeknik ATI Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52759/sainti.v17i1.289

Coffee is the center of community activity in the Gayo Highlands (DTG). Coffee industry activities from upstream to downstream are the economic center of the DTG community. Therefore, consistent productivity and quality must continue to be considered, maintained and improved so that the selling power of coffee from DTG remains good and is expected to remain good on an ongoing basis. Increasing coffee productivity must also be in line with local wisdom, climate change and environmental sustainability. This study aims to examine the main causes that influence the productivity and marketability of Gayo coffee in line with local wisdom, climate change and environmental sustainability. Furthermore, this research tries to provide an action plan that is in line with the problems that have been identified. The results of the literature review concluded that there are structured problems in increasing coffee productivity related to the age of coffee plants, farmers' understanding, conditions of planting areas, modernization of equipment and quality measurement methods.

PENGARUH SUBTITUSI MILK CHOCOLATE DAN MARGARIN TERHADAP MUTU PISANG SALE GORENG LAPIS COKELAT Hasni, Dian; Abubakar, Yusya’; Azhari, M. Rizky
JURNAL ILMIAH TEKNOLOGI INDSUTRI (SAINTI) Vol 18, No 1 (2021): VOL 18 NO 1 JUNI 2021
Publisher : Politeknik ATI Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52759/sainti.v18i1.276

Pisang sale is a semi-moist food made from fresh bananas by drying and/or smoking with or without the addition of preservatives. In the city of Banda Aceh, a fairly well-known processed pisang sale is fried pisang sale with a large production volume. Coating pisang sale with chocolate is an innovation that can improve the quality and acceptance of pisang sale by consumers. This study aims to obtain the optimum formulation of chocolate coating material to be applied to fried pisang sale, as well as its effect on the physicochemical quality and sensory quality of the resulting chocolate-coated fried pisang sale. This study was conducted using a factorial Randomized Block Design with compound chocolate substitution factors of dark chocolate variants with milk chocolate (S) and the addition of margarine (M). Chocolate substitution consists of two levels, namely S1 = 10% (milk chocolate) and S2 = 20% (milk chocolate). The addition of margarine (M) consists of three levels M1 = 0%, M2 = 7.5% and M3 = 15% of the total weight of the dough. Repetition was carried out 3 times so that 18 experimental units were obtained. The analysis conducted was melting point analysis and organoleptic analysis including hedonic and descriptive tests. The results showed that the addition of margarine significantly affected the melting point (˚C) and panelists' acceptance of the aroma of pisang sale (descriptive), color (hedonic) and taste (hedonic) of the resulting chocolate fried pisang sale. The melting point of the resulting chocolate had an average temperature of 37.61˚C. Organoleptically, the aroma of pisang sale (descriptive) had a rather weak-neutral aroma, color and taste (hedonic) ranged from neutral to like. The taste of pisang sale was neutral (descriptive), had a rather strong chocolate taste (descriptive) and a neutral-like taste (hedonic).

PENGARUH WAKTU PERENDAMAN Ca(OH)2 DAN KONSENTRASI GULA TERHADAP KARAKTERISTIK JELLY CANDY BUAH PALA Adinda, Sekar; Fahrizal, Fahrizal; Hasni, Dian
JURNAL ILMIAH TEKNOLOGI INDSUTRI (SAINTI) Vol 21, No 1 (2024): VOL 21 NO 1 JUNI 2024
Publisher : Politeknik ATI Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52759/sainti.v21i1.275

This research aims to see the effect of soaking nutmeg in a solution of whiting (Ca(OH)2) and the added sugar concentration on the characteristics of the jelly candy produced. This study used a factorial randomized block design (RAK) with 2 factors, namely the duration of soaking nutmeg flesh with lime solution (L) and sugar concentration (K). Factor 1, namely the duration of soaking with lime solution (L), consists of 3 levels, namely L1 (12 hours), L2 (24 hours), and L3 (36 hours). Factor 2, namely sugar concentration (K), consists of 3 levels, namely K1 60%, K2 80%, and K3 100% of the weight of nutmeg flesh. The results of the study showed that the duration of soaking in lime solution had a very significant effect on the water content, pH, reducing sugar, and astringent taste of the resulting nutmeg jelly candy. Sugar concentration has a very significant effect on reducing the soft texture of nutmeg jelly candy produced. The interaction of soaking time in lime solution and sugar concentration has a very significant effect on water content, reducing sugar, astringent taste, sweet taste, and soft texture of nutmeg jelly candy produced. Based on organoleptic value, the best treatment based on the ranking method, nutmeg fruit flesh soaked in lime solution for 12 hours and 100% sugar concentration (L1K3), is the best combination of treatments in making nutmeg jelly candy, which produces jelly candy with a water content of 21.90%, an ash content of 1.66%, pH 5.17, reducing sugar to 20.49%, and an and an organoleptic color (opaque appearance). 3.68 (neutral), shiny appearance 3.67 (neutral) aroma 3.67 (neutral), sweet taste 4.48 (neutral) astringent taste 4.68 (rather strong) soft texture 2.57 (rather weak) and chewy texture 3.58 (neutral).

Co-Authors Abubakar, Yusya' Abubakar, Yusya’ Adinda, Sekar Amalia Rachmatillah Amhar Abubakar Aminuyati Analisa Fenia Anshar Patria Anwar, Sri Haryani Azhari, M. Rizky Budi Satria Christina Winarti Cut Vira Rafiyanti Dedy Rahmad El Husna, Nida Eva Dewi Fahrizal Fahrizal Febriani Febriani Fithriyyah, Alya Handayani, Dutika Heru Prono Widayat Heru Prono Widayat, Heru Prono Hery Widijanto Hidayanti, Nori Asri Irfan Irfan Ismail Sulaiman Jaeba, Kushisa Atta Jihan Riska Amalia Juanita Juanita Julius Munandar M. Ikhsan Sulaiman Maulana Insan Melly Novita Miranda Antasari Moh. Sahlan Limbong Muhammad Ikhsan Sulaiman Muhammad Nazawi Muhammad Rizal Fahmi Muhammad Rizqi Muhammad Zubir Murna Muzaifa Murna Muzaifa Murna Muzaifa Murna Muzaifa Muzakki, T. Nabil Nanda Supriana NANDA SUPRIANA Nilda, Cut Normalina Arpi Novi Safriani Novia Mehra Erfiza Novia Mehra Erfiza Putri, Dwi Kemala Rahmad, Dedy Rahmany, Mahathir Rasdiansyah Rasdiansyah Rina Saputri Rinaldi, Dedi Risda Munarti Rusdi Harahap Rizkina, Dini Tria Sahri, Alfin Santi Noviasari Sitepu, Syawal Siti Agustina Wati Suhaila, Widya SUPRIANA, NANDA Syarifah Rohaya Syarifah Rohaya Ulva Syahrina Yanti Meldasari Lubis Yuliani Aisyah Yusriana Yusriana Yusriana Yusriana, Yusriana Yusya Abubakar Yusya' Abubakar Zahira, Anggun Zahrina, Nadhilah Zuhra, Nur Halimatuz

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