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All Journal Agrointek Jurnal Pangan dan Agroindustri Jurnal Agroindustri Jurnal Litbang Industri Industria: Jurnal Teknologi dan Manajemen Agroindustri Abdimas Talenta : Jurnal Pengabdian Kepada Masyarakat Jurnal Hilirisasi IPTEKS (JHI) Jurnal Ilmiah RESPATI Jurnal Pengabdian Masyarakat Multidisiplin Unri Conference Series: Community Engagement Journal of Rural and Urban Community Empowerment Andalasian International Journal of Applied Science, Engineering, and Technology Sagu COMMENT: Journal of Community Empowerment Journal of Agricultural and Biosystem Engineering Research Hippocampus: Jurnal Pengabdian Kepada Masyarakat Jurnal Pengabdian West Science Kreativitas Pada Pengabdian Masyarakat (Krepa) IJAE Jurnal Teknik dan teknologi tepat guna JP2N: Jurnal Pengembangan Dan Pengabdian Nusantara Jcommits : The Journal of Community Empowerment, Innovation, and Sustainability Jurnal Agroindustri Halal
Imelda Yunita
Jurusan Teknologi Pertanian, Fakultas Pertanian, Universitas Riau, Pekanbaru, Indonesia
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Identification and analysis of actors in the supply chain of post-harvest tools (case study: teratak village, kampar district) Mhd Andry Kurniawan; Rahmadini Payla Juarsa; Angga Pramana; Nur Hasnah AR; Imelda Yunita; Arum Rovarti Ningsih
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.
Pembuatan Plastik Biodegradable Berbahan Dasar Pati Bonggol Pisang dengan Selulosa Jerami Padi Robinson Tua B Simarmata; Vonny Setiaries Johan; Yossie Kharisma Dewi; Imelda Yunita; Mhd. Andry Kurniawan
JURNAL AGROINDUSTRI HALAL Vol. 10 No. 1 (2024): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v10i1.8267

Abstract

Penelitian dilaksanakan untuk mengetahui karakteristik dari plastik biodegradable berbahan dasar pati bonggol pisang dengan selulosa jerami. Penelitian dilakukan dengan metode Rancangan Acak Lengkap (RAL) dengan 4 perlakuan dan 4 ulangan. Pada penelitian ini melakukan penambahan selulosa jerami dengan perbandingan pati dan selulosa 1:0; 1:0,5 ; 1:1 dan 1:1,5. Pengujian dilakukan terhadap kuat tarik, perpanjangan putus, biodegradasi, pengembangan dan laju transmisi uap air. Data dianalisis secara statistik dengan menggunakan analysis of variance (ANOVA). Penambahan selulosa jerami berpengaruh terhadap pembuatan plastik biodegradable. Hasilnya adalah plastik biodegradable meningkatkan kekuatan tarik, mengurangi perpanjangan putus, meningkatkan biodegradasi dan hambatan udara, mengurangi laju transmisi uap air. Plastik biodegradabel dengan perlakuan terbaik adalah rasio perbandingan pati pati 1 : 1,5 selulosa. Plastik biodegrabable hasil terbaik memiliki nilai kekuatan tarik 9,56 MPa, perpanjangan 6,8%, biodegradasi lengkap pada hari ke 6, pembengkakan 41,51% dan WVTR 0,0156%.
Green Enzymatic Decaffeination of Robusta Coffee Using Bromelain from Pineapple Peel for Sustainable Processing Yunita, Imelda; Rossi, Evy; Hamzah, Farida Hanum; Nopiani, Yanti
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 15, No 1 (2026): IN PROGRESS
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.industria.2026.015.01.2

Abstract

AbstractRobusta coffee contains relatively high levels of caffeine, so consumption should be limited due to potential health risks if consumed excessively. This condition drives the development of effective, safe, and sustainable decaffeination technologies. Enzymatic decaffeination using a crude bromelain extract from pineapple peel offers a green chemistry approach that uses natural biocatalysts and agricultural waste. This study aimed to determine the optimal concentration of crude bromelain extract to reduce caffeine content in Robusta coffee beans and to evaluate its effects on moisture content, ash content, pH, and color brightness. A completely randomized design with one factor and six bromelain concentrations (0–50%) with three replications was applied. Data were analyzed using analysis of variance followed by Duncan’s multiple range test at a significance level of 0.05. The results showed that increasing bromelain concentration consistently reduced caffeine content from 2.74% to approximately 0.21% at 5% concentration. The pH and color brightness decreased as the enzyme concentration increased. The moisture content increased but remained below the national quality standard, whereas the ash content decreased, indicating mineral leaching during the enzymatic process. A crude bromelain concentration of 50% was considered practically optimal, achieving significant caffeine reduction with manageable physicochemical changes. These findings highlight the potential of scalable, efficient green decaffeination to support a sustainable, low-caffeine Robusta coffee industry.Keywords: bromelain, enzymatic decaffeination, green chemistry, Robusta coffee, pineapple peel AbstrakKopi Robusta memiliki kadar kafein relatif tinggi sehingga konsumsinya perlu dibatasi karena berisiko menimbulkan gangguan kesehatan jika dikonsumsi berlebihan. Hal ini mendorong pengembangan teknologi dekafeinasi yang efektif, aman, dan berkelanjutan. Dekafeinasi enzimatik menggunakan ekstrak kasar bromelain dari kulit nanas berpotensi menjadi pendekatan green chemistry melalui pemanfaatan biokatalis alami dan limbah pertanian. Penelitian ini bertujuan menentukan konsentrasi optimal ekstrak kasar bromelain untuk menurunkan kadar kafein biji kopi Robusta serta mengevaluasi pengaruhnya terhadap kadar air, kadar abu, pH, dan tingkat kecerahan warna. Percobaan disusun menggunakan rancangan acak lengkap satu faktor dengan enam taraf konsentrasi bromelain (0–50%) dan tiga ulangan. Data dianalisis menggunakan analisis ragam dan uji lanjut Duncan multiple range test pada taraf signifikansi 0,05. Hasil menunjukkan peningkatan konsentrasi bromelain menurunkan kadar kafein secara konsisten dari 2,74% hingga sekitar 0,21% pada konsentrasi 5%. Nilai pH dan kecerahan warna menurun seiring peningkatan konsentrasi enzim. Kadar air meningkat namun tetap di bawah standar mutu nasional, sedangkan kadar abu menurun yang mengindikasikan pelindian mineral selama proses enzimatik. Konsentrasi ekstrak kasar bromelain 50% dinilai paling optimal secara praktis karena menghasilkan reduksi kafein signifikan dengan perubahan mutu fisikokimia yang masih dapat dikelola. Temuan ini menunjukkan potensi penerapan dekafeinasi hijau yang efisien siap ditingkatkan skalanya dan mendukung keberlanjutan industri kopi Robusta rendah kafein.Kata kunci: bromelain, dekafeinasi enzimatik, green chemistry, kopi Robusta, kulit nanas
PEMBERDAYAAN MASYARAKAT MELALUI PEMANFAATAN LIMBAH MINYAK JELANTAH MENJADI SABUN PEMBERSIH LANTAI DI DESA KARYA INDAH KECAMATAN TAPUNG KAMPAR Imelda Yunita; Erpiani Siregar; Resdati -; Mun Holidah; Gabriel Jose Gilbert Simanjuntak
Jurnal Pengabdian Masyarakat Multidisiplin Vol 8 No 1 (2024): Oktober
Publisher : LPPM Universitas Abdurrab

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36341/jpm.v8i1.5275

Abstract

One household waste that has an impact on the environment is used cooking oil (used cooking oil). Used cooking oil can pollute the environment if it is simply dumped into the environment. The impact is like the potential for soil and water damage. One way that can be done to overcome the problem of environmental pollution is to diversify used cooking oil by processing it into valuable products such as making floor cleaning soap. Used cooking oil has economic potential if it can be managed properly. The purpose of this community service is to increase the knowledge and skills of housewives in processing used cooking oil waste into floor cleaning soap. The method of community service activities is counseling and training in making floor cleaning soap. The community service activities were carried out at Gravindo 1 Housing which was attended by housewives in Tapung District, Kampar Regency, Riau. The results of the community service activities that have been carried out based on the results of the Pre Test and Post Tets, namely before the training activities are carried out, it is known that housewives do not know that used cooking oil can be used as an ingredient in making floor cleaning soap and the procedure for making floor cleaning soap. After the counseling and training activities were given according to the results of the Pre Test, there was an increase in housewives' knowledge about the utilization of used cooking oil into floor cleaning soap and procedures for making floor cleaning soap. Conclusions and recommendations from this service activity are that it can increase the knowledge and skills of housewives in making floor cleaning soap. It is hoped that similar activities will also be implemented in various places to be able to overcome the problem of used cooking oil waste and increase knowledge and skills for the community in utilizing waste into useful and economically valuable products.
PENGEMBANGAN MINUMAN PROBIOTIK KEKINIAN SEBAGAI PANGAN FUNGSIONAL DI KAMPUS UNIVERSITAS RIAU Evy Rossi; Dewi Fortuna Ayu; Ayu Diana; Imelda Yunita; Erpiani Siregar; Yossie Kharisma Dewi; Jum’atri Yusri; Atika Zarefar
Jurnal Hilirisasi IPTEKS Vol. 8 No. 2 (2025)
Publisher : LPPM Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jhi.v8i2.878

Abstract

Indonesia's food and beverage industry continues to grow rapidly, especially for value-added products such as functional foods. Probiotic beverages, as a type of functional food, hold tremendous market potential. This activity is also expected to foster an entrepreneurial spirit among students through the development of innovative products that have high market potential. The method of implementing Campus Intellectual Product Business Development (UPIK) activities is carried out at the IbIKK entrepreneurship unit, Department of Agricultural Technology, Riau University. The activities were carried out from July to October 2024. The implementation of the programme was divided into six sequential main stages: (1) preparation and planning, including the initial product formulation design and the development of activity instruments; (2) a survey of market needs and preferences; (3) product formulation development and application; (4) intensive training and production demonstrations for the partners; (5) assistance in marketing strategies, packaging design, and product evaluation; and (6) final monitoring and evaluation. Partners (IbIKK Unit) produce and market functional foods in the form of Yoghurt, Kefir, and Kombucha in the form of contemporary drinks. The implementation team conducted monitoring and evaluation in the form of questionnaires to consumers (80 people) who were randomly selected. Based on this activity, it was concluded that the development of probiotic functional drinks at Riau University has great potential thanks to healthy lifestyle awareness and a broad market, but its success requires product innovation, campus support, and a mature strategy to overcome competition and limited resources.
The Rancang Bangun Kiln Pirolisis Tempurung Kelapa Tipe Batch dengan Mekanisme Poros Pemutar dan Sistem Ventilasi Terbatas Bintang Sipartogi Panjaitan; Vonny Setiaries Johan; Yossie Kharisma Dewi; imelda yunita; chandra gunawan; addiena s nasution; nadya novianti; arum rovarti
Journal of Agricultural and Biosystem Engineering Research Vol 7 No 1 (2026): Journal of Agricultural and Biosystem Engineering Research: Regular Issue
Publisher : Program Studi Teknik Pertanian, Fakultas Pertanian, Universitas Jenderal Soedirman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.jaber.2026.7.1.18509

Abstract

Pirolisis tempurung kelapa menggunakan tungku terbuka atau kiln sederhana masih menghadapi kendala berupa suplai oksigen yang tidak terkendali, suhu karbonisasi yang kurang stabil, rendemen arang yang rendah, serta proses pembongkaran produk yang kurang ergonomis. Penelitian ini bertujuan merancang dan memfabrikasi kiln pirolisis tempurung kelapa tipe batch dengan mekanisme poros pemutar dan ventilasi udara terbatas untuk mendukung proses karbonisasi yang lebih terkendali dan mudah dioperasikan. Perancangan dilakukan melalui pendekatan rekayasa yang mencakup penentuan kapasitas bahan 20 kg, volume ruang pengarangan, kebutuhan energi pemanasan awal, debit udara pembakaran parsial sebesar 0,00456 m³/s, konfigurasi lubang udara, serta sistem cerobong natural draft berdiameter 3 inci yang direduksi menjadi 1 inci. Hasil fabrikasi menghasilkan prototipe kiln berbentuk silinder vertikal berdiameter 37 cm yang dipasang pada rangka penyangga berbentuk A dengan poros horizontal, sehingga badan kiln dapat dimiringkan secara manual untuk memudahkan pengeluaran arang tanpa pintu samping. Inspeksi dimensional dan fungsional menunjukkan bahwa ruang pengarangan, ventilasi, cerobong, rangka penyangga, dan mekanisme pemutar telah terpasang sesuai rancangan. Prototipe ini menjadi dasar untuk pengujian kinerja termal, distribusi suhu, rendemen arang, dan kualitas produk pada tahap berikutnya. Rancangan ini berpotensi diterapkan pada skala UMKM sebagai kiln pirolisis yang lebih operasional, terkendali, dan mudah direplikasi.
Training of Making Sheredded Banana Flower (Musa paradisiaca) in the Development of Local Food Products in Rantau Panjang Kiri Village Kubu Babussalam District Rokan Hilir Mhd. Andry Kurniawan; Dewi Fortuna Ayu; Raswen Efendi; Ayu Diana; Erpiani Siregar; Imelda Yunita; Yossie Kharisma Dewi; Rahmadini Payla Juarsa
ABDIMAS TALENTA: Jurnal Pengabdian Kepada Masyarakat Vol. 10 No. 2 (2025): ABDIMAS TALENTA: Jurnal Pengabdian Kepada Masyarakat
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/abdimastalenta.v10i2.18348

Abstract

Training of making shredded banana flower (Musa paradisiaca) is one of the efforts in developing local food products that have the potential to increase the economic value of banana flower and provide an alternative source of vegetable protein for the people of Rantau Kiri Village. This activity aims to provide knowledge and skills to the community in processing banana flower into delicious and nutritious shredded banana flower. The methods used in this training include socialization and education, demonstration, also hands-on practice of making shredded banana flower. The materials presented included an introduction to banana flower, its health benefits, processing techniques, and product marketing strategies. Demonstrations and hands-on training provided participants with the opportunity to observe and practice the process of making shredded banana flower. Evaluation results showed that the training successfully improved participants' knowledge and skills in making shredded banana flower. In addition, participants also showed high enthusiasm and interest in developing the business of making shredded banana heart as a local food product.
Fortifikasi Tepung Ikan Pada Cendol Sebagai Minuman Kaya Protein Di Desa Sungai Paku Kecamatan Kampar Kiri Kabupaten Kampar Dewita Dewita; Desmelati Desmelati; Ayu Diana; Imelda Yunita; Muhammad Zakiyul Fikri; Santhy W. Sidauruk; Melania Syahada
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.
QUALITY CHARACTERISTICS OF HERBAL TEA WITH DIFFERENT RATIOS OF PANDAN (Pandanus amaryllifolius) and STEVIA (Stevia rebaudiana) LEAVES Suji Lestari; Usman Pato; Nur Hasnah AR; Ifwarisan Defri; Irma Rahmayani; Imelda Yunita; Ahmad Ibrahim Roni Surya Hasibuan
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.   
LAMA WAKTU EKSTRAKSI TERHADAP KARAKTERISTIK FISIKOKIMIA PEKTIN BUAH MENGKUDU (Morinda citrifolia L) Imelda Yunita; Farida Hanum Hamzah; Angga Pramana; Abdur Rasyid; Ayu Diana
Jurnal Agroindustri Vol. 14 No. 2 (2024): November 2024
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/jagroindustri.14.2.214-223

Abstract

Salah satu polisakarida yang diekstraksi dari buah adalah pektin. Pemanfaatan pektin sebagai bahan membuat jeli dan membuat makanan menjadi lebih kuat. Buah mengkudu digunakan sebagai bahan baku pektin dalam penelitian ini. Buah mengkudu tidak disukai karena aromanya yang kuat. Hal ini menyebabkan pemanfaatan sumber daya buah mengkudu belum optimal. Tujuan penelitian ini adalah untuk menentukan waktu ekstraksi terbaik untuk produksi pektin dari buah mengkudu yang memenuhi kriteria mutu. Pendekatan eksperimental Rancangan Acak Lengkap, yang terdiri dari lima perlakuan dan tiga kali ulangan, digunakan dalam penelitian ini. Dalam penelitian ini formulasi waktu yang berbeda padasuhu 80OC,perlakuan P1 adalah waktu ekstraksi 70 menit, P2 adalah waktu ekstraksi 90 menit, P3 adalah waktu ekstraksi 110 menit, P4 adalah waktu ekstraksi 130 menit, dan P5 adalah waktu ekstraksi 150 menit. Analisis data menggunakan analysis of variance (ANOVA) kemudian dilanjutkan dengan uji duncan's new multiple range test (DNMRT) pada taraf 5%. Hasil penelitian pektin buah mengkudu dengan perlakuan terbaik adalah P5 dengan waktu ekstraksi 150 menit dan berpengaruh nyata terhadap semua parameter. Perlakuan terbaik yang memenuhi baku mutu IPPA (International Pectin Producers Association) adalah rendemen 19,10%, kadar air 9,60%, kadar abu 8,72%, bobot ekivalen 349,66 mg, dan kadar metoksil 6,27%.
Co-Authors Abdur Rasyid addiena s nasution Ahmad Ibrahim Roni Surya Hasibuan Ambarwati, Nabilla Prima Amelia Hasri Angga Pramana Anggi Novriani Aprilia, Rita arum rovarti Arum Rovarti Ningsih Atika Zarefar Aulia Wildan Fazira Ayu Diana Ayu Diana Baehaqi Bintang Sipartogi Panjaitan Chandra Gunawan Darmawan, Genta Desmelati Desmelati Desmelati Desmelati Dewi Fortuna Ayu Dewita Dewita Emil Salim Erpiani Siregar Evy Rossi Farida Hanum Hamzah Farida Hanum Hamzah Febriana, Aulia Feby Rahayu Fikratul Ihsan Gabriel Jose Gilbert Simanjuntak Gilang Ramadhan Hamzah, Farida Hanum Hary Love Frendra Ramadhan Hasnah, Nur Hendra Saputra Ifwarisan Defri Irma Rahmayani Jum’atri Yusri Kurniawan, M Andry Kusyardi, Dwi M Andry Kurniawan Masruri, Niskan Walid Meisya Putri Meki Herlon Melania Syahada Mhd Andri Kurniawan Mhd Andry Kurniawan Mitrajati, Mitrajati Muhammad Fardhan Asghari Muhammad Zakiyul Fikri Muhammad Zakiyul Fikri Mun Holidah Mutia, Reiza Nadya Novianti Novita, Dea Nur Hasnah AR Nur Suhada, Nur Nurlailatul Fazhillah Pebriandi, Pebriandi Permana, Phinastika Rajawali Pradana, Muhammad Arya Prendika, Wimpy Rahmadini Payla Juarsa Rahmayani, Shintya Rahmayuni Rahmayuni Raswen Efendi Reiza Mutia Resdati Resdati - Rika Ampuh Hadiguna Rizki, Farehan Robinson Tua B Simarmata Santhy W. Sidauruk Santhy Wisuda Sidauruk Siagian, Rini Nopika Simarmata, Robinson Tua B Siregar, Rizky Febriansyah Sispa Pebrian Sitindaon, Sintia Maria Magdalena Sitio, Novita Angelina Suji Lestari Tari Kumala Sari Usman Pato Vikky Vorensi Vonny Setiaries Johan Wakaifah, Muskylatul Weldi Putra Widya Laila Wulandari, Aisyah Asrie Yanti Nopiani Yelmira Zalfiatri Yolanda Rozalia Yossie Kharisma Dewi Yuli Andriani Yusri, Jum’atri Zamratul Aini