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Imelda Yunita
Universitas Riau
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Inovasi Pengolahan Cendol Instan Berprotein Tinggi dengan Fortifikasi Tepung Ikan Gabus Dewita, Dewita; Desmelati, Desmelati; Diana, Ayu; Yunita, Imelda; Fikri, Muhammad Zakiyul; Sidauruk, Santhy Wisuda; Siregar, Rizky Febriansyah
Journal of Rural and Urban Community Empowerment Vol. 7 No. 1 (2025): Oktober
Publisher : Fakultas Perikanan dan Kelautan Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/jruce.7.1.83-88

Abstract

Inovasi Pengolahan Cendol Instan Berprotein Tinggi dengan Fortifikasi Tepung Ikan Gabus bertujuan untuk mengatasi masalah kekurangan gizi, khususnya asupan protein, di kalangan masyarakat. Tepung ikan gabus yang kaya akan protein dan asam amino esensial dipilih sebagai bahan fortifikasi untuk meningkatkan kualitas gizi produk cendol instan. Tujuan dari inovasi ini adalah untuk memberikan solusi praktis dan bergizi melalui pengolahan cendol instan yang mudah diakses oleh masyarakat. Hasil dari pengolahan ini menunjukkan peningkatan kandungan protein dalam cendol instan, menjadikannya alternatif pangan yang lebih bergizi dibandingkan produk sejenis yang ada di pasaran. Pembahasan dalam inovasi ini mencakup teknik fortifikasi yang tepat dan manfaat dari tepung ikan gabus dalam meningkatkan nilai gizi, serta penerapan teknologi yang sederhana namun efektif. Kesimpulan dari inovasi ini adalah bahwa pengolahan cendol instan dengan fortifikasi tepung ikan gabus dapat menjadi solusi yang efektif untuk meningkatkan konsumsi protein masyarakat, sekaligus memanfaatkan bahan baku lokal yang terjangkau, sehingga dapat memenuhi kebutuhan gizi dengan cara yang lebih mudah dan praktis
Fortifikasi Tepung Ikan Pada Cendol Sebagai Minuman Kaya Protein Di Desa Sungai Paku Kecamatan Kampar Kiri Kabupaten Kampar Dewita, Dewita; Desmelati, Desmelati; Diana, Ayu; Yunita, Imelda; Fikri, Muhammad Zakiyul; Sidauruk, Santhy W.; Syahada, Melania
Unri Conference Series: Community Engagement Vol 7 (2025): 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.7.109-113

Abstract

Indonesian society’s protein consumption remains low, particularly among lower-income groups. One strategy to improve protein intake is fortifying traditional foods. Cendol, a popular Indonesian beverage, was selected as the fortification medium using fish flour as a rich protein source. This community service project aimed to enhance nutritional knowledge, production skills, and public acceptance of fortified cendol with fish flour. The methods included nutrition education, a demonstration of fortified cendol preparation, and a simple organoleptic test. The results indicated an increase in participants’ knowledge of protein importance and positive acceptance of the fortified product. This innovation has the potential to support food security, improve nutrition, and create local food-based business opportunities.
Identification and analysis of actors in the supply chain of post-harvest tools (case study: teratak village, kampar district) Kurniawan, Mhd Andry; Juarsa, Rahmadini Payla; Pramana, Angga; Hasnah AR, Nur; Yunita, Imelda; Ningsih, Arum Rovarti
AGROINTEK Vol 20, No 1 (2026)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v20i1.17168

Abstract

There is still a lack of clear understanding regarding the structure of the supply chain for palm oil post-harvest tools in Teratak Village, including the flow of goods, money, and information as well as the roles of each actor in that supply chain, even though the demand for these tools is quite high and important to support the productivity of oil palm plantations. This study aims to analyze and define the supply chain structure of post-harvest tools for oil palm from upstream to downstream. This study was carried out in Teratak village, Kampar Regency. Methods used are qualitative descriptive and BPMN (business process modeling notation) methods. Based on the study's results, it is known that the post-harvest tooling supply chain structure for oil palm starts with iron purchasing suppliers, independent blacksmith industries, blacksmith cooperatives, distributors, and consumers. From these factors comes the flow of goods, the flow of information, and the flow of money. All these factors are interrelated. The strategy that can be applied in this case is to optimize all relevant factors, namely iron collectors, blacksmith industry, blacksmith cooperatives, and distributors, to increase productivity in each element.
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 Ahmad Ibrahim Roni Surya Hasibuan, Ahmad Ibrahim Roni Surya Ambarwati, Nabilla Prima Amelia Hasri Andry Kurniawan, Mhd Angga Pramana, Angga Anggi Novriani Aprilia, Rita Atika Zarefar Aulia Wildan Fazira Ayu Diana Baehaqi Darmawan, Genta Defri, Ifwarisan Desmelati Desmelati Dewi Fortuna Ayu Dewi, Yossie Kharisma Dewita Dewita Emil Salim Erpiani Siregar Febriana, Aulia Feby Rahayu Fortuna Ayu, Dewi Gilang Ramadhan Hamzah, Farida Hanum Hanum Hamzah, Farida Hasnah AR, Nur Hasnah, Nur Hendra Saputra Kurniawan, M Andry Kusyardi, Dwi Lestari, Suji M Andry Kurniawan Masruri, Niskan Walid Meisya Putri Meki Herlon Mhd Andri Kurniawan Mhd Andry Kurniawan Mitrajati, Mitrajati Muhammad Fardhan Asghari Muhammad Zakiyul Fikri Mutia, Reiza Ningsih, Arum Rovarti Niskan Walid Masruri Nopiani, Yanti Novita, Dea Nur Hasnah Nur Suhada Nur Suhada, Nur Nurlailatul Fazhillah Pebriandi, Pebriandi Permana, Phinastika Rajawali Pradana, Muhammad Arya Pramana Angga Prendika, Wimpy Rahmadini Payla Juarsa Rahmayani, Irma Rahmayani, Shintya Rahmayuni Rahmayuni, Rahmayuni Raswen Efendi Reiza Mutia Resdati Rika Ampuh Hadiguna Rizki, Farehan Rossi, Evy Rozalia Rozalia Santhy Wisuda Sidauruk Siagian, Rini Nopika Sidauruk, Santhy W. Simarmata, Robinson Tua B Siregar, Rizky Febriansyah Sitindaon, Sintia Maria Magdalena Sitio, Novita Angelina Syahada, Melania Tari Kumala Sari USMAN PATO Vonny Setiaries Johan Vorensi, Vikky Wakaifah, Muskylatul Weldi Putra Widya Laila Wulandari, Aisyah Asrie Yelmira Zalfiatri Yuli Andriani Yusri, Jum’atri Zamratul Aini