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All Journal Journal of Food and Pharmaceutical Science 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 Journal of Food and Pharmaceutical Sciences JP2N: Jurnal Pengembangan Dan Pengabdian Nusantara
Rahmayuni Rahmayuni, Rahmayuni
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Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Medicine & Pharmacology Neuroscience Nursing Social Sciences Other

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Penguatan Kelompok Tani Dan Pelatihan Pemeliharaan Bibit Tanaman Aren Di Desa Lubuk Ogung Kecamatan Bandar Sei Kijang Kabupaten Pelalawan Provinsi Riau Kusumawaty, Yeni; Rahmayuni, Rahmayuni; Rasyid, Tengku Harunur; Yulida, Roza; Edwina, Susy; Maharani, Evy
Abdimas Galuh Vol 6, No 1 (2024): Maret 2024
Publisher : Universitas Galuh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25157/ag.v6i1.13773

Abstract

Di Indonesia, pemanfaatan tanaman aren telah berlangsung lama, namun perkembangannya secara agribisnis relatif lambat, karena tanaman aren yang ada tumbuh secara alamiah (belum dibudidayakan). Tanaman aren umumnya tumbuh liar dengan jarak tanam tidak teratur. Pada tahun sebelumnya (2019) telah dilaksanakan kegiatan pengabdian di Desa Lubuk Ogung Kecamatan Bandar Sei Kijang Kabupaten Pelalawan dengan fokus pada pengolahan produk nira dan pembenihan biji aren sehingga dihasilkan perubahan sosial dari persepsi masyarakat dan aspek ekonomi dengan produksi bibit aren yang bernilai jual. Masyarakat yang tadinya menganggap bahwa aren tidak dapat dibudidayakan karena harus mengandalkan musang. Setelah kegiatan pembinaan menjadi memahami, termotivasi dan memiliki ketrampilan memproses biji aren menjadi kecambah hingga menjadi bibit aren yang bernilai ekonomis. Selain itu dari aspek kelembagaan petani telah dibentuk empat kelompok tani aren di Desa Lubuk Ogung. Maka perlu dilakukan pembinaan kelompok tani terkait pengembangan pembibitan aren ke depannya. Maka dilakukan pelatihan dan pembinaan terkait: (1) pembinaan kelompok tani tentang penguatan kelompok tani; (2) pendataan bibit aren yang dihasilkan dan (3) pelatihan perawatan bibit aren sesuai kondisi Desa Lubuk Ogung. Kegiatan Pengabdian Bina Desa ini dilakukan oleh tim dosen Fakultas Pertanian Universitas Riau dan melibatkan 9 orang mahasiswa Kukerta Terintegrasi Abdimas. Masyarakat sasaran adalah 40 orang warga desa Lubuk Ogung yang terkoordinasi dalam 4 kelompok tani aren yang telah dibentuk pada tahun 2019. Manfaat kegiatan pada tahun 2020 ini adalah: (1) petani memiliki kemampuan terkait pengelolaan kelompok tani, dan (2) petani memiliki kemampuan memelihara bibit aren yang dihasilkan sehingga makin termotivasi untuk mengembangkan agribisnis tanaman aren menuju Desa sentra aren yang mandiri. 
PEMANFAATAN KOLANG-KALING DAN BUAH NAGA MERAH DALAM PEMBUATAN VELVA Jalukhu, Ira Novrika; Johan, Vonny Setiaries; Rahmayuni, Rahmayuni
SAGU Vol. 20 No. 1 (2021): SAGU Journal – Agri. Sci. Tech., Maret, 2021, Vol. 20 : No. 1
Publisher : Fakultas Pertanian Universitas Riau

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Abstract

Velva is a frozen dessert made from fruits and vegetables which has low fat and high fiber. The purpose of this research was to obtain the best combination of sugar palm fruit and red dragon fruit puree on the quality of velva. This study used a completely randomized design with five treatments and three replications, resulting in 15 experimental units. The treatments in this research were the ratio of sugar palm fruit puree and red dragon fruit puree, included with level namely 90:10, 80:20, 70:30, 60:40, 50:50. Parameters observed in this study included were overrun, melting time, crude fiber content, total solids, pH, antioxidant and sensory assessment (descriptive and hedonic taste). Results of the research showed that addition of sugar palm fruit puree and red dragon fruit puree significantly affected to overrun, melting time, crude fiber, total solids, pH, antioxidant and sensory taste. The best treatment was a treatment with sugar palm fruit puree and red dragon fruit puree 50:50 with 5.46 % overrun, 7.35 minutes melting time, 1.30 % crude fiber, 23.92% total solids, 3.32 pH, and 80.13 IC50 (μg/ml) antioxidant. The result of the descriptive test of the velva from the best treatment was purple, scented with red dragon fruit flavor, red dragon fruit taste, soft textured, and for overall acceptance the panelists like the velva produced.
Characteristics of Pie Crusts Made from Modified Cassava Flour (MOCAF) and Red Bean Flour Siregar, Erpiani; Ayu, Dewi Fortuna; Putri Elvis, Shelby Julia; Diana, Ayu; Rahmayuni, Rahmayuni
Journal of Food and Pharmaceutical Sciences Vol 14, No 1 (2026): J.Food.Pharm.Sci
Publisher : Integrated Research and Testing Laboratory (LPPT) Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jfps.24058

Abstract

The development of bakery products has increased the demand for wheat flour alternatives, especially for individuals with dietary restrictions. This study aims to investigate the characteristics of pie crusts made from MOCAF (modified cassava flour) and red bean flour at various ratios. The experimental method used was a completely randomized design (CRD) with four treatments: MK1 (90% MOCAF, 10% red bean flour), MK2 (85% MOCAF, 15% red bean flour), MK3 (80% MOCAF, 20% red bean flour), and MK4 (75% MOCAF, 25% red bean flour). The parameters evaluated included moisture content, ash content, protein content, fat content, and sensory testing (color, aroma, taste, and crumb texture) using descriptive and hedonic tests. The results of the study showed that increasing the proportion of red bean flour significantly affected the sensory characteristics and nutritional content of pie crusts. MK4, with a ratio of 75% MOCAF and 25% red bean flour, achieved the highest hedonic scores for color (3.63), taste (3.50), aroma (3.86), and crumbly texture (4.18), which were most preferred by the panelists. Proximate analysis revealed that MK4 had a moisture content of 4.21%, ash content of 1.88%, protein content of 9.94%, and fat content of 26.09%. In conclusion, the addition of red bean flour to the pie crust formulation with MOCAF improves sensory quality and nutritional value, making it a suitable alternative for healthier bread products.
Characteristics of Pie Crusts Made from Modified Cassava Flour (MOCAF) and Red Bean Flour Siregar, Erpiani; Ayu, Dewi Fortuna; Putri Elvis, Shelby Julia; Diana, Ayu; Rahmayuni, Rahmayuni
Journal of Food and Pharmaceutical Sciences Vol 14, No 1 (2026): J.Food.Pharm.Sci
Publisher : Integrated Research and Testing Laboratory (LPPT) Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jfps.24058

Abstract

The development of bakery products has increased the demand for wheat flour alternatives, especially for individuals with dietary restrictions. This study aims to investigate the characteristics of pie crusts made from MOCAF (modified cassava flour) and red bean flour at various ratios. The experimental method used was a completely randomized design (CRD) with four treatments: MK1 (90% MOCAF, 10% red bean flour), MK2 (85% MOCAF, 15% red bean flour), MK3 (80% MOCAF, 20% red bean flour), and MK4 (75% MOCAF, 25% red bean flour). The parameters evaluated included moisture content, ash content, protein content, fat content, and sensory testing (color, aroma, taste, and crumb texture) using descriptive and hedonic tests. The results of the study showed that increasing the proportion of red bean flour significantly affected the sensory characteristics and nutritional content of pie crusts. MK4, with a ratio of 75% MOCAF and 25% red bean flour, achieved the highest hedonic scores for color (3.63), taste (3.50), aroma (3.86), and crumbly texture (4.18), which were most preferred by the panelists. Proximate analysis revealed that MK4 had a moisture content of 4.21%, ash content of 1.88%, protein content of 9.94%, and fat content of 26.09%. In conclusion, the addition of red bean flour to the pie crust formulation with MOCAF improves sensory quality and nutritional value, making it a suitable alternative for healthier bread products.
Focus Group Discussion (FGD) dan Penyuluhan Pengolahan Produk Lokal Berbasis Ikan untuk Pencegahan Stunting di Sekolah Alam Sahabat Qur’an Kabupaten Siak Rahmayuni, Rahmayuni; Rosnita, Rosnita; Yulida, Roza; Andriani, Yulia; Nopiani, Yanti; Sabrian, Febriana; Rossi, Evy; Salman, Annisa Nazifa
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.7.376-382

Abstract

This community service activity began with the implementation of a Focus Group Discussion (FGD) with partners, which served as an initial exploration to design service programs that were relevant to the needs of the community. Partners in this activity are the manager of the school business unit and the parents of students. The results of the FGD resulted in an agreement on the focus of activities with stages, namely: (1) Education to improve food quality and nutrition in the prevention of stunting from an early age, and (2) Processing of local fish products (snakehead fish) as a zero waste-based food diversification. Through this FGD, an overview of needs, challenges, and opportunities that can be the basis for the implementation of counseling programs is obtained. It is hoped that the results of this activity can increase partners' knowledge about the processing of local fish food products in an effort to prevent stunting.
Co-Authors Akhyar Ali Alhadi, Muhamad Angga Pramana, Angga Aqira, Nazwa Ariska, Fitri Artina, Zahra J Ayu Diana Ayu, Dewi F Cahyadi, Nourman Dwi Cahyani, Anita Tri Dewi Fortuna Ayu Dewi, Diah Ayu Purtala Dewi, Yossie K Dinata, Silfira Erpiani Siregar Evy Maharani Faizah Hamzah Fajar Restuhadi Fauzi, Ariko Febriana - Sabrian 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 Putri Elvis, Shelby Julia Rahmadini Payla Juarsa Rahmah, Anania Raswen Efendi Raswen Effendi Riftyan, Emma Rosnita Rosnita Rossi, Evy Roza Yulida Salman, Annisa Nazifa 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 Yulia Andriani, Yulia Yusmarini Yusmarini