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All Journal Jurnal Online Mahasiswa (JOM) Bidang Pertanian Jurnal Sains dan Teknologi Pangan AGRITEKNO, Jurnal Teknologi Pertanian Abdimas Galuh: Jurnal Pengabdian Kepada Masyarakat Unri Conference Series: Community Engagement Jurnal Syntax Fusion : Jurnal Nasional Indonesia Sagu Teknologi dan Industri Pertanian Indonesia JP2N: Jurnal Pengembangan Dan Pengabdian Nusantara
Rahmayuni Rahmayuni, Rahmayuni
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Agriculture, Biological Sciences & Forestry Humanities Chemical Engineering, Chemistry & Bioengineering Chemistry Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Nursing Social Sciences Other

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OLIGARKI DALAM DEMOKSARI INDONESIA MEMBUAT HUKUM SULIT DI TEGAKKAN Fitri Kumala; Rahmayuni, Rahmayuni; Ariska, Fitri; Dinata, Silfira
Jurnal Syntax Fusion Vol 1 No 2 (2021): Jurnal Syntax Fusion: Jurnal Nasional Indonesia
Publisher : CV RIFAINSTITUT

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54543/fusion.v1i2.15

Abstract

Secara umum dari perspektif teoritik oligarki tidak sama dengan elit, perbedaannya adalah terletak pada sumber daya kekuasaan yang melandasi nya dan jangkauan kekuasaan. Sumber daya kekuasaannya yang berasal dari jabatan resmi, sedangkan sumberdaya kekuasaan oligarki adalah kekuasaan material.tidak semua elite merupakan oligarki dan juga sebaliknya. Ada beberapa alasan mengapa kita harus berkomitmen melalui oligarki sehingga tuntas. Oligarki akan menyebabkan nilai-nilai seperti persamaan, parsitipasi politik, keterbukaan, kebebasan, dll. Demokrasi yang terbajak oleh oligarki akan menyebabkan segenap kebijakan semata diserahkan pada pemenuhan kepentingan eksklusif para elit, pengusahaan. Hal ini menyebabkan demokrasi kesejahteraan rakyat menjadi tersendat. Sementara itu dalam kehidupan bermasyarakat hampir dimana ada mayoritas baik dalam agama, ekonomi, moral, politik, dll. Yang mayoritas sering mengalami penderitaan karena tertekan oleh pihak mayoritas. Dan hubungan antara kaum mayoritas-minoritas sering menimbulkan konflik sosial yang tidak bersahabat. Hal ini disebabkan adanya perilaku diskriminatif yang muncul karena menganggap klompok lain sebagai out-group yang merupakan lawan bagi mereka terutama bagi kaum minoritas yang di anggap asing oleh kaum mayoritas.
The Crackers of Modified Cassava Flour (MOCAF) and Cowpea Flour: Chemical and Sensory Properties Artina, Zahra J; Ayu, Dewi F; Rahmayuni, Rahmayuni
AGRITEKNO: Jurnal Teknologi Pertanian Vol 12 No 1 (2023): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2023.12.1.57

Abstract

Crackers are a type of snack that people of all ages like. They come in many different shapes and flavors and are sold in a lot of places. This research aimed to determine the best formulation of crackers using modified cassava flour (MOCAF) and cowpea flour based on their chemical and sensory properties. A completely randomized experimental design with five treatments and three replications was performed. The treatments were MKT0 (100 g MOCAF), MKT1 (90 g MOCAF:10 g cowpea flour), MKT2 (80 g MOCAF:20 g cowpea flour), MKT3 (70 g MOCAF:30 g cowpea flour), and MKT4 (60 g MOCAF:40 g cowpea flour). Chemical content (moisture, ash, protein, and fat), color analysis with a chromameter, and sensory assessment were observed. Based on the results obtained, 70 g MOCAF:30 g cowpea flour was the best treatment, which had 4.70% moisture, 1.76% ash, 8.34% protein, 17.79% fat, 77.59 L*, 6.46 a*, and 26.57 b* values in the color analysis. The crackers had a cream-brown color, a cowpea aroma, a cowpea taste, and a crunchy texture. The panelists also favored the overall hedonic assessment of the MKT3 crackers with a score of 1.60 (like).
Addition of Carrot Flour to the Making of Mackerel Nuggets Paldiari, Redo; Ayu, Dewi F; Rahmayuni, Rahmayuni
AGRITEKNO: Jurnal Teknologi Pertanian Vol 12 No 1 (2023): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2023.12.1.81

Abstract

The purpose of this study was to obtain the best formulation for the use of carrot flour in the making of mackerel fish nuggets based on the quality standard of SNI 7758-2013. The research method used a completely randomized design with four treatments and four replications. The treatments in the study consisted of KW1 (ratio of mackerel fish and carrot flour 80:20), KW2 (ratio of mackerel fish and carrot flour 70:30), KW3 (ratio of mackerel fish and carrot flour 60:40), and KW4 (ratio of mackerel fish and carrot flour 50:50). The data obtained were analyzed statistically using analysis of variance and continued with the Duncan’s New Multiple Range Test (α = 0.05). The results showed that the ratio of mackerel fish and carrot flour significantly affected moisture, ash, fat, protein crude fiber contents, and descriptive sensory assessments such as outer and inner color, scent, taste, texture, and overall hedonic assessment. The best treatment was KW1 (ratio of mackerel fish and carrot flour 80:20), which fulfilled the quality requirements of fish nuggets in terms of 55.43% moisture content, 2.17% ash, 5.11% fat, 18.13% protein, and 2.57% crude fiber content, with a description of greyish brown color, flavored with mackerel fish, a taste of mackerel fish, and a chewy texture.
Pemanfaatan Labu Kuning dan Rumput Laut dalam Pembuatan Dodol Rahmayuni, Rahmayuni; Dewi, Yossie K; Selfianti, Dinda
AGRITEKNO: Jurnal Teknologi Pertanian Vol 12 No 2 (2023): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2023.12.2.115

Abstract

Fruit dodol is a mixture of pumpkin paste, coconut milk, seaweed flour, brown sugar, and glutinous rice flour. Using pumpkin in the manufacture of Dodol, apart from having a high fibre content, can also provide a distinctive taste and aroma in food preparations. Adding seaweed improves the texture of the pumpkin Dodol, so it is chewier. The purpose of this study was to obtain the selected ratio between pumpkin paste and seaweed flour in making dodol according to the quality standard of fruit dodol based on SNI 4297:1996. The treatment in the study consisted of four treatments and four replications and used a Completely Randomized Design. The ratios in the pumpkin paste and seaweed flour, namely 100:0, 80:20, 60:40, and 40:60. The results showed that the LR2 (80% pumpkin paste : 20% seaweed flour) fruit dodol based on SNI NO. 01-4296-1996 met quality standards for fruit dodol with a moisture content of 16.46%, an ash content of 1.07%, a crude fiber content of 3.52%, and a total sugar content of 39.22%. The dodol on the LR2 descriptive sensory assessment of the dodol made by the panelists obtained a very brown color, had the aroma of pumpkin and seaweed, tasted of pumpkin and seaweed, had a chewy texture, and was overall liked by the panelists.
Penyuluhan Rancangan Pelabelan dan Pengemasan Produk Pangan Oluo Sebagai Oleh-Oleh Khas Desa Kuok, Kecamatan Kuok, Kabupaten Kampar, Provinsi Riau Rahmayuni, Rahmayuni; Cahyani, Anita Tri; Simanjuntak, Nurladitauli; Wahyuni, Eva Dian; Aqira, Nazwa; Fauzi, Ariko; Cahyadi, Nourman Dwi; Dewi, Diah Ayu Purtala; Wardani, Atika; Wahyudi, Khoirul Ahmad; Situmorang, Jeriando Jaya Prido
Abdimas Galuh Vol 6, No 2 (2024): September 2024
Publisher : Universitas Galuh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25157/ag.v6i2.16188

Abstract

Oluo merupakan makanan lokal yang diturunkan dari budaya leluhur yang diperoleh dari proses penggilingan Tobu. Sebagai makanan lokal, Oluo memiliki nilai budaya yang kaya dan unik. Pengemasan dan pelabelan merupakan faktor penting penunjang penampilan produk. Desain label kemasan diharapkan juga dapat mencerminkan filosofi produk seperti Oluo. Penggunaan unsur budaya seperti simbol, warna, pola dan bahasa dalam desain kemasan dapat memberikan rasa identitas yang kuat sehingga membangkitkan minat konsumen. Di era globalisasi, upaya melestarikan keanekaragaman budaya dan mempromosikan produk lokal harus dihormati dan diberdayakan. Melalui desain kemasan yang cerdas dan berkelanjutan. Oleh karena itu, produk lokal dapat secara kuat mewujudkan identitas budaya yang berharga dan memberikan kontribusi positif terhadap pengakuan ekonomi dan budaya di tingkat nasional dan internasional. Pengabdian ini bertujuan untuk meningkatkan produksi oluo di menyebarkan budaya lokal kepada masyarakat luas dengan modifikasi kemasan dan label produk oluo.
Penggunaan Santan Kelapa dan Whipping Cream dalam Pembuatan Es Krim Terong Belanda Junita, Putri; Rahmayuni, Rahmayuni; Riftyan, Emma
Jurnal Sagu Vol 22, No 2 (2023)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/sagu.22.2.p.42-50

Abstract

Es krim merupakan makanan beku berbahan dasar susu sapi yang sangat digemari masyarakat. Penelitian ini bertujuan untuk mendapatkan formulasi terbaik menggunakan santan dan whipping cream untuk kualitas es krim terung belanda yang mengacu pada SNI No. 01-3713-1995. Penelitian ini menggunakan rancangan acak lengkap dengan lima perlakuan dan empat ulangan sehingga menghasilkan 20 satuan percobaan. Perlakuan dalam penelitian ini adalah perbandingan santan dan whipping cream dalam pembuatan es krim yang dibuat dari terung belanda dan biji saga. Formulasi yang digunakan adalah SW1 (90:10), SW2 (80:20), SW3 (70:30), SW4 (60:40), SW5 (50:50). Parameter yang diamati adalah kadar lemak, kadar protein, overrun, total padatan, waktu  leleh, dan penilaian sensori (deskriptif dan hedonik). Hasil penelitian menunjukkan bahwa perbandingan santan dan whipping cream pada es krim terung belanda berpengaruh nyata terhadap kadar lemak, kadar protein, total padatan, waktu  leleh, dan penilaian sensori. Perlakuan SW3 (70:30) merupakan perlakuan yang terbaik dengan kadar lemak 4,09%, kadar protein 18,03%, total padatan 35,26%, overrun 19,55%, dan titik leleh 13,53 menit.
Peningkatan Citra Pangan Lokal Nisan dan Oluo Sebagai Oleh-oleh Wisata Rumah Lontiok di Desa Kuok Kecamatan Kuok, Kabupaten Kampar, Provinsi Riau Rahmayuni, Rahmayuni; Nopiani, Yanti; Pramana, Angga; Juarsa, Rahmadini Payla; Hasnah, Nur; Yunita, Imelda; Kurniawan, Mhd. Andry; Zalfiatri, Yelmira
Unri Conference Series: Community Engagement Vol 6 (2024): 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.6.303-308

Abstract

The traditional food products of nisan and oluo are local heritage items obtained through the process of menggelek tobu. As local products, nisan and oluo have rich and distinctive cultural value. This study intends to explore the significant role that labeling and packaging design have in promoting and spreading local culture to the larger community, as well as in improving the perception of local nisan and oluo. Incorporating cultural components such as symbols, theme colors, patterns, and language into packaging design can give it a distinctive personality and attract customers. When packaging design effectively portrays the cultural richness and history of a region, local products like nisan and oluo become more appealing and instill a sense of pride in the local community. The results indicate that using cultural information on packaging design and labeling containing cultural information can be a useful strategy improving the perception of local nisan and oluo food products and bringing culture to a larger audience. In the era of globalization, efforts to preserve cultural diversity and promote local products should be recognized and strengthened through smart and sustainable packaging design. Local products can therefore be a powerful representation of valuable cultural identity and contribute positively to the economy and cultural awareness both nationally and internationally.
Penambahan Buah Jambu Biji Merah dalam Pembuatan Dodol Tepung Ketan dan Biji Nangka Rahmayuni, Rahmayuni
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 17, No 1 (2025): Vol. (17) No. 1, April 2025
Publisher : Agriculture Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/jtipi.v17i1.35104

Abstract

The purpose of this research was to get the best quality dodol based on the level use of red guava. The addition of red guava serves to increase the added value and benefits of the red guava and add flavor to dodol. This research was conducted experimentally using a completely randomized design (CRD) with four treatments and four replications. The data obtained were analyzed statistically using analysis of variance and continued with the Duncans Multiple Range Test (DMRT) at the 5% level. The treatments in this study were the addition of red guava based on total flour used with four levels; P1, P2, P3, and P4 (20%, 30%, 40%, and 50% of the total flour used). Parameters observed were moisture content, ash content, crude fiber content, total sugar content and sensory evaluation. The results showed that the use of red guava had a significant effect on all parameters. The best treatment in this study was P4 (the addition of red guava 50% of the total flour used) with a moisture content of 19.61%, ash content of 1.15%, fiber content of 12.72% and sucrose content 41.13% and the overall sensory assessment was favored by the panelists.
PENINGKATAN MANAJEMEN OPERASIONAL UMKM PANGAN MELALUI PELATIHAN APLIKASI TEMAN BISNIS DI DUSUN PULAU BELIMBING, KECAMATAN KUOK, KABUPATEN KAMPAR Payla Juarsa, Rahmadini; Rahmayuni, Rahmayuni; Yunita, Imelda; Hasnah AR, Nur; Nopiani, Yanti; Kurniawan, Mhd Andry; Pramana, Angga; Zalfiatri, Yelmira
JP2N : Jurnal Pengembangan Dan Pengabdian Nusantara Vol. 1 No. 1 (2025): Special Edition
Publisher : Yayasan Pengembangan Dan Pemberdayaan Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62180/vqfkey24

Abstract

Kegiatan pengabdian masyarakat ini dilaksanakan dengan tujuan utama untuk meningkatkan kapasitas pelaku usaha pangan dalam aspek manajemen operasional, khususnya dalam hal pencatatan keuangan dan pengelolaan persediaan. Fokus kegiatan ditujukan kepada pelaku UMKM pangan yang berada di Dusun Pulau Belimbing, Kecamatan Kuok, Kabupaten Kampar. Berdasarkan hasil observasi awal, mayoritas pelaku usaha masih melakukan pencatatan secara manual, yang berisiko menimbulkan kesalahan dalam pengelolaan keuangan serta kesulitan dalam memantau arus kas dan stok barang secara akurat. Sebagai solusi atas permasalahan tersebut, tim pengabdian memperkenalkan dan melatih penggunaan aplikasi keuangan digital "Teman Bisnis" yang dapat diakses secara gratis melalui perangkat Android. Metode pelaksanaan kegiatan menggunakan pendekatan partisipatif melalui beberapa tahap, yakni sosialisasi mengenai pentingnya digitalisasi operasional usaha, demonstrasi langsung fitur-fitur aplikasi, serta pendampingan personal kepada pelaku usaha dalam mengoperasikan aplikasi secara langsung. Aplikasi ini memiliki fitur unggulan seperti pencatatan transaksi harian, manajemen stok, laporan keuangan otomatis, dan pemantauan arus kas secara real-time. Hasil kegiatan menunjukkan adanya peningkatan pemahaman dan keterampilan mitra/pelaku usaha dalam penggunaan aplikasi, terutama dalam mencatat transaksi dan memantau ketersediaan barang. Diharapkan pelatihan ini dapat membantu pelaku usaha untuk beralih ke platform digital dalam melakukan manajemen usaha serta mendorong efisiensi operasional dan pengambilan keputusan bisnis yang lebih tepat berdasarkan data yang akurat. Kata Kunci: Aplikasi Keuangan, Manajemen Operasional, Pengabdian Masyarakat, Teman Bisnis, UMKM
Karakteristik Fisikokimia dan Sensori Fruit Leather dari Campuran Buah Sirsak dan Buah Nangka Handarbeni, Rifqi Gusti; Rahmayuni, Rahmayuni; Rossi, Evy
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 16, No 2 (2024): Vol. (16) No. 2, Oktober 2024
Publisher : Agriculture Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/jtipi.v16i2.32962

Abstract

Fruit leather is a processed food derived from dried pulp, so it is a thin sheet that can be rolled up and has a distinctive flavor depending on the fruit as the raw material. This study aimed to obtain the best ratio of soursop and jackfruit on fruit leather's physicochemical and sensory characteristics. The fruit leather treatment in this study was the ratio of soursop pulp and jackfruit pulp, namely SN (80:20), SN (70:30), SN (60:40), and SN (50:50). The data obtained were statistically analyzed using ANOVA test. If the calculated F value is greater than or equal to the F table, proceed with Duncan's Multiple Range Test (DMRT) at the 5% level. The results of variance analysis showed that the ratio of soursop pulp and jackfruit pulp had a significant effect on moisture content, ash content, acidity (pH), fiber content, total sugar content, color test, and sensory assessment consisting of descriptive test and hedonic test. This study's selected fruit leather treatment was SN treatment of soursop pulp and jackfruit pulp (70:30). 11,47% moisture content, 0,49% ash content, 3,68 pH value, 0,38% crude fiber content, 51,73% total sugar content, color test L* value 58,68, a* value 10,94, and b* value 22,94. The descriptive test obtained yellow color, a slight jackfruit scent, a slight jackfruit taste, and a chewy texture. Assessment of color, taste, chewiness, and overall assessment was liked, and the panelists slightly liked the scent.
Co-Authors Akhyar Ali Alhadi, Muhamad Angga Pramana, Angga Aqira, Nazwa Ariska, Fitri Artina, Zahra J Ayu, Dewi F Cahyadi, Nourman Dwi Cahyani, Anita Tri Dewi Fortuna Ayu Dewi, Diah Ayu Purtala Dewi, Yossie K Dinata, Silfira Evy Maharani Faizah Hamzah Fajar Restuhadi Fauzi, Ariko FIRMANSYAH, YUKI Fitri Kumala Halim Halim, Halim Hamzah, Farida Hanum Handarbeni, Rifqi Gusti Hasnah AR, Nur Hasnah, Nur Imelda Yunita Jalukhu, Ira Novrika Jumansyah, Hadi Junita, Putri Khairunnisa Khairunnisa KOMALA, ANIS Lorenza, Diana Maharani, Yulia Mhd Andry Kurniawan Nopiani, Yanti Noviar Harun OKTANIYA, OKTANIYA Paldiari, Redo Pandiangan, Andreas Rahmadini Payla Juarsa Rahmah, Anania Raswen Efendi Raswen Effendi Riftyan, Emma Rossi, Evy Roza Yulida Selfianti, Dinda Septi Hidayati, Septi Septian, Lutfi Dila Dwi Shanti Fitriani Simanjorang, Tuah Hamonangan Simanjuntak, Elfrida Agustina Simanjuntak, Nurladitauli Siregar, Linda Nopita Sari Situmorang, Jeriando Jaya Prido Sri Dewi Lestari, Sri Dewi Susy Edwina Tengku Harunur Rasyid Turelanda, Syahli Putra USMAN PATO Vonny Setiaries Johan Wahyudi, Khoirul Ahmad Wahyuni, Eva Dian Wardani, Atika Yelmira Zalfiatri Yeni Kusumawaty YOSEFA, THERESIA Yusmarini Yusmarini