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All Journal Journal of Food and Pharmaceutical Science Agrointek Jurnal Online Mahasiswa (JOM) Bidang Pertanian Jurnal Sains dan Teknologi Pangan E-Dimas: Jurnal Pengabdian kepada Masyarakat AGRITEKNO, Jurnal Teknologi Pertanian PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Jurnal Teknologi Hasil Pertanian Abdimas Galuh: Jurnal Pengabdian Kepada Masyarakat Unri Conference Series: Community Engagement Jurnal Syntax Fusion : Jurnal Nasional Indonesia Sagu Journal of Applied Agricultural Science and Technology Hippocampus: Jurnal Pengabdian Kepada Masyarakat Inspirasi Dunia: Jurnal Riset Pendidikan dan Bahasa Teknologi dan Industri Pertanian Indonesia Journal of Food and Pharmaceutical Sciences JP2N: Jurnal Pengembangan Dan Pengabdian Nusantara Jurnal Agroindustri Halal

Rahmayuni Rahmayuni

Program Studi Teknologi Hasil Pertanian, Jurusan Teknologi Pertanian Fakultas Pertanian, Universitas Riau, Kode Pos 28293, Pekanbaru

Author-ID : 566846

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 Public Health Social Sciences Other

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PENGGUNAAN CARBOXYMETHYL CELLULOSE DAN KARAGENAN SEBAGAI PENSTABIL DALAM PEMBUATAN ES KRIM WORTEL. Rifhatia Faiza Faiza Amhary; Rahmayuni Rahmayuni; Yelmira Zalfitri
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 7 (2020): Edisi 1 Januari s/d Juni 2020
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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The aim of this study was to obtain the best type of stabilizer for the quality of ice cream produced. This research was conducted experimentally using a randomized complete design with five treatments and three replications, followed by the DNMRT test at 5% level. The treatments in this study were CK1 = CMC and carrageenan (0 : 1), CK2 = CMC and carrageenan (1 : 0), CK3 = CMC and carrageenan (1 : 1), CK4 = CMC and carrageenan(1 : 2), CK5 = CMC and carrageenan (2 : 1). The parameters observed include overrun, melting time, total solids, fat content, protein content and sensory assessment in a descriptive and hedonic analysis (color, aroma, taste, texture). The results showed that the best treatment was CK5 = CMC and carrageenan (2 : 1) treatment with an overrun value of 25,51%, melting time of 20,16 minutes, total solids of 32,12%, fat content of 4,17%, protein content of 2,75%. The hedonic assessment result showed that the panelist liked the product, with a descriptive assessment that is yellow, a slightly carrot-scented aroma, sweet taste, soft texture. Keywords: ice cream, carrots, stabilizer.

IDENTIFIKASI GENUS BAKTERI ASAM LAKTAT DARI NIRA AREN TERFERMENTASI SPONTAN Syahidah Bannan Qonita; Vonny Setiaries Johan; Rahmayuni Rahmayuni
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 5, No 1 (2018): Wisuda April Tahun 2018
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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Palm sap contain sugar and other nutritional components that are good for the growth of microorganism, one of which lactic acid bacteria (LAB). The purpose of this research was to isolate and identify lactic acid bacteria genus from fermented sap of Arenga pinnata. Lactid acid bacteria were isolate in MRS agar supplemented with CaCO3 0.2%. Identificatied morpholologically including Gram staining, shape cell observation, catalase test and gases production from glucose test. Fourteen isolates were able to produce clear zone in MRS agar which supplemented by CaCO3 0.2%. The identification results showed that the fourteen isolates were Gram positive, basil form and coccus form, catalase negative and 13 isolates belong to homofermentative and one isolate belong to heterofermentative. Further identify was then performed on the growth at different temperature (10°C, 37°C and 45°C), growth at different NaCl concentrations (4% and 6.5%) and growth at different pH (4.4 and 9.6) in 3 isolates suspected to have different characteristics. Further identify showed that all isolates can grow at temperature 10-45°C, salt concentration 0-6.5% and acid pH but can’t grow in alkaline pH. Suspected of LAB isolates were belong to genus Lactobacillus and Pediococcus. Keywords: Fermented palm sap, lactic acid bacteria, Lactobacillus, Pediococcus

PEMANFAATAN BUAH PISANG MASAK SEHARI DAN KELOPAK BUNGA ROSELLA DALAM PEMBUATAN SELAI Putra Mayzent Manik; Vonny Setiaries Johan; Rahmayuni Rahmayuni
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 4, No 1 (2017): Wisuda Februari Tahun 2017
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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The purpose of this study wasto obtain the best jam formulation from masak sehari banana cultivar and rosella petals and preferred by the panelists. This research wascarriedexperimentallyusingcompletely randomizeddesign(CRD) withfive treatments and threereplications. The treatments in this study werePR1(80%banana fruit and rosella petals), PR2(65% banana fruitand35% rosella petals ), PR3(50% banana fruitand50%rosellapetals), PR4(35% banana fruitand65% petals rosela)andPR5(20% banana fruit and 80% rosella petals). Data obtained were treated by ANOVA followed by Duncan New Multiple Range Test (DNMRT) the level of 5%. The results showed that the ratio of banana and rosella petals significantly effect on the water content, acidity, total dissolved solids, fiber contents, sucrose content, pectin content and sensory test. The best jam of this study was PR3 (50% banana fruit and 50% rosella petals). This jam contained water content 31.33%; pH 3.86; total dissolved solids 65.56%; fiber content 2.91%; sucrose content 52.19% and pectin content 1.05%. The jam had red colour, rather taste of banana and rather taste of rosella petals, rather flavor of banana and rather flavor of rosella petals and rather soft texture.Keywords: Jam, Masak sehari banana cultivar, rosella petals.

PEMANFAATAN SUSU KEDELAI DAN EKSTRAK UMBI BIT DALAM PEMBUATAN ES KRIM Liana Liana; Dewi Fortuna Ayu; Rahmayuni Rahmayuni
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 4, No 2 (2017): Wisuda Oktober Tahun 2017
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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The purpose of this study was obtained the right formulation soybean milk and beetextract in the manufactureof ice cream. The research used a Complete Randomized (CRD) with five treatments and three replications which were followed by Duncan’s New Multiple Range Test (DNMRT) at level 5%. The treatments in this research were KB1 (soybean milk 100), KB2 (Soybean milk 90 :beetextract10), KB3 (Soybean milk 80 :beetextract20), KB4 (Soybean milk 70 : beet extract30), KB5 (Soybean milk 60 : beetextract40). The analyze observed were overrun, melting time, total solid, fat content and sensory test.The result of analysis showed that the formulation of soybean milk and beetextractsignificantly effect on overrun, melting time, total solid, fat content and organoleptic test.The best formulation ice cream was soybean milk 90 : beet extract 10 with overrun 70.33%, melting time 18.43 minutes, total solid 37.32%, and fat content3.21%. Organoleptic scores of the best treatment were 3.20 (pink), 3.43 (between soybean milk flavour and beet flavour), 3.27 (little soybean taste), 2.70 (little rough texture), and 4.16 (overall) assesment of ice cream. Keywords: Ice cream, soybean milk and beet extract.

Pemanfaatan Buah Labu Kuning Dan Buah Nanas Dalam Pembuatan Fruit Leather Ridho Ridho; Noviar Harun; Rahmayuni Rahmayuni
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 8 (2021): Edisi 2 Juli s/d Desember 2021
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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Fruit leather adalah produk makanan sejenis manisan kering berbentuk lembaran tipis yang mempunyai konsistensi dan cita rasa khas suatu jenis buah. Tujuan dari penelitian ini adalah untuk memperoleh rasio terbaik dari perbandingan bubur buah labu kuning dengan bubur buah nanas terhadap mutu fruit leather.Penelitian ini dilaksanakan secara eksperimen dengan menggunakan rancangan acak lengkap (RAL) yang terdiri dari 4 perlakuan dan 4 ulangan sehingga diperoleh 16 unit percobaan.Perlakuan dalam penelitian fruit leather terdiri dari kombinasi rasio bubur buah nanas dan bubur labu kuning dengan perbandingan NLk1 (20:80), NLk2 (30:70), NLk3 (40:60), dan NLk4 (50:50).Parameter yang diamati dari fruit leather yaitu kadar air, kadar abu, derajat keasaman (pH), kadar gula pereduksi, dan uji organoleptik. Data yang diperoleh dianalisis secara statistik menggunakan ANOVA dan DNMRT pada taraf 5%. Perlakuan terbaik fruit leather dari penelitian ini adalah NLk1 (rasio bubur buah nanas dan bubur buah labu kuning 20:80) yaitu memiliki kadar air 10.26%, kadar abu 0.77%, derajat keasaman (pH) 4.71, kadar gula pereduksi16.01%, berwarna cokelat (skor 4.20) beraroma buah labu kuning (skor 3.90), berasa manis (skor 3.50) dan bertekstur keras (skor 2.40). Panelis juga melakukan penilaian hedonik secara keseluruhan fruit leather yaitu perlakuan NLK1 disukai (Skor 3.90).Keywords:fruit leather, buburbuah labu kuning, bubur buah nanas.

PEMANFAATAN BUBUR BUAH JAMBU BIJI PUTIH DAN BUBUR BUAH PEPAYA DALAM PEMBUATAN FRUIT LEATHER Sheilla Primawidya N. F; Faizah Hamzah; Rahmayuni Rahmayuni
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 4, No 2 (2017): Wisuda Oktober Tahun 2017
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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The study was purposed to get the best combination of white guava puree and papaya puree in the making fruit leather. The research used a Complete Randomized Design (CRD) with 5 treatments and 3 replications. The treatments were JP0 (90% white guava puree:10% papaya puree), JP1 (80% white guava puree:20% papaya puree), JP2 (70% white guava puree:30% papaya puree), JP3 (60% white guava puree:40% papaya puree) and JP4 (50% white guava puree:50% papaya puree). The data obtained were analyzed statistically using ANOVA and DNMRT at 5%. The research showed that white guava puree and papaya puree significant on water content, ash content, degree of acidity (pH), crude fiber content, sensory evaluation for colour, flavour, texture, and overall assessment, but non significant on total sugar content and sensory evaluation for taste of fruit leather. The best treatment of fruit leather from this research is JP4 which have water content 15.99%, ash content 0.80%, degree of acidity (pH) 4.48, crude fiber content 3.49%, total sugar content 55.07%, orange colour (score 1.97), papaya flavour (score 2.27), sweetness taste (score 3.67), the texture was springy (score 3.80), and overall assesment of fruit leather was preferred by the panelist. Keywords: fruit leather, white guava puree, and papaya puree.

Pelatihan Pembuatan Produk Sosis Analog dengan Bahan Baku Tempe dan Jamur Merang untuk Menunjang Ketahanan Pangan Evy Maharani; Susy Edwina; Rahmayuni Rahmayuni; Yeni Kusumawaty
E-Dimas: Jurnal Pengabdian kepada Masyarakat Vol 13, No 1 (2022): E-DIMAS
Publisher : Universitas PGRI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/e-dimas.v13i1.4642

Permasalahan yang dihadapi masyarakat terkait kurangnya konsumsi protein adalah kurangnya pengetahuan tentang sumber protein nabati yang harganya lebih terjangkau. Selain itu diperlukan ketrampilan dalam pengolahan makanan nabati ini agar penampakannya lebih menarik untuk keluarga dan sebagai peluang usaha. Pelatihan ini ditujukan untuk: (1) meningkatkan pengetahuan umum masyarakat termasuk ibu rumah tangga terkait kecukupan gizi keluarga khususnya protein nabati dan (2) meningkatkan ketrampilan pengolahan produk sosis tiruan dari bahan baku tempe dan jamur merang. Metode yang digunakan adalah kegiatan pelatihan yang mencakup penyuluhan tentang jenis dan potensi protein nabati termasuk tempe kedelai dan jamur merang serta pelatihan pembuatan sosis analog (tiruan) dengan bahan baku tempe dan jamur merang. Berdasarkan lima indikator (peningkatan pengetahuan, keaktifan, kesesuaian materi pelatihan dengan kebutuhan peserta, adanya inisiasi untuk memulai usaha dan jumlah peserta), kegiatan ini dinilai berhasil dan diharapkan dapat meningkatkan konsumsi protein nabati yang lebih terjangkau masyarakat dalam menunjang ketahanan pangan.

PENGARUH PENAMBAHAN BUAH NANAS TERHADAP KUALITAS KIMIA DAN SENSORI BAKSO DAGING AYAM KAMPUNG VONNY SETIARIES JOHAN; RUSDA AZIZAH RITONGA; RAHMAYUNI RAHMAYUNI
Jurnal Sagu Vol 19, No 1 (2020)
Publisher : Universitas Riau

Tujuan dari penelitian ini adalah untuk mendapatkan rasio terbaik antara daging ayam kampung dan bubur buahnanas dalam pembuatan bakso. Penelitian ini menggunakan metode eksperimen dengan menggunakanRancangan Acak Lengkap (RAL) dengan lima perlakuan dan tiga ulangan. Perlakuannya adalah rasio dagingayam dan bubur buah nanas, yaitu AN1 (100 : 0), AN2 (95 : 5), AN3 (90 : 10), AN4 (85 : 15), AN5 (80 : 20). Datadianalisis secara statistik dengan menggunakan sidik ragam (ANOVA) dan diuji lanjut dengan Duncan NewMultiple Range Test (DNMRT) pada tingkat 5%. Parameter yang diamati adalah kadar air, kadar abu, kadarprotein, kadar lemak, kadar serat kasar, serta uji sensori terhadap warna, aroma, rasa, kekenyalan, keempukan,dan penilaian keseluruhan. Hasil penelitian menunjukkan bahwa penambahan bubur buah nanas pada baksoayam kampung berpengaruh nyata terhadap kadar air, kadar abu, kadar protein, kadar lemak, kadar serat kasar,serta uji sensori warna, aroma, rasa, kekenyalan, keempukan, dan penilaian keseluruhan. Berdasarkan penelitianini, perlakuan terbaik adalah rasio daging ayam dan bubur buah nanas (95 : 5) yang memiliki kadar air 52,15%,kadar abu 0,85%, kadar protein 13,67%, kadar lemak 9,22%, kadar serat kasar 0,030% . Hasil uji sensori warnaabu-abu, beraroma daging ayam, berasa daging ayam, kenyal dan empuk. Berdasarkan uji hedonik warna,aroma, rasa, kekenyalan, keempukan, dan penilaian keseluruhan disukai oleh panelis.

HUBUNGAN ANTARA KADAR ETANOL, KADAR GULA REDUKSI DAN JUMLAH SEL DALAM PRODUKSI BIOETANOL DARI FERMENTASI AIR KELAPA DENGAN PENAMBAHAN PUPUK NPK OKTANIYA OKTANIYA; FAJAR RESTUHADI; RAHMAYUNI RAHMAYUNI
Jurnal Sagu Vol 16, No 1 (2017)
Publisher : Universitas Riau

Bioethanol is an energy source that can be obtained from the fermentation of plant material. This bioethanolproduction utilizes coconut water as a fermentation medium thickened. The purpose of this study was todetermine the concentration of NPK fertilizer in the manufacture of bioethanol from coconut water bySaccharomyces cerevisiae. This study with increasing the varying NPK fertilizer concentrations of this studyconducted an experiment with four treatments and measurement in duplicate. Concentration of NPK fertilizerwere N1 (0%), N2 (1%), N3 (2%) and N4 (3%). Observations were made every 24 hours; include ethanolcontent, sugar content, pH, and the number of cells. Data were analyzed descriptively by using a tabulationand graphs. The best treatment was a combination of N4 (NPK fertilizer 3%), which produces the largestethanol 9.50%.

UTILIZATION OF SUGAR PALM FRUIT AND RED DRAGON FRUIT IN MAKING OF VELVA Ira Novrika Jalukhu; Vonny Setiaries Johan; Rahmayuni Rahmayuni
Jurnal Sagu Vol 20, No 1 (2021)
Publisher : Universitas Riau

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. Keywords : Velva; sugar palm fruit, red dragon fruit

Co-Authors Ahmad Ibrahim Roni Surya Hasibuan Akhyar Ali Alhadi, Muhamad Angga Pramana ANIS KOMALA Annisa Nazifa Salman Aqira, Nazwa Ardi Kurniawan Ariska, Fitri Ariyanto. R Armaini Armaini Artina, Zahra J Ayu Diana Ayu Diana Ayu, Dewi F Bella Vista Cahyadi, Nourman Dwi Cahyani, Anita Tri Danang Apriyan Idi Nuegroho Dewi Fortuna Ayu Dewi, Diah Ayu Purtala Dewi, Yossie K Diana Sari Sormin Dinata, Silfira Dinda Yusra Danil Emma Riftyan Ernilawati Ernilawati Erpiani Siregar Evy Maharani Evy Rossi Faizah Hamzah Faizah Hamzah Faizah Hamzah Fajar Restuhadi Fauzi, Ariko Febriana - Sabrian Fikratul Ihsan FIRMANSYAH, YUKI Fitri Kumala Halim Halim, Halim Hamzah, Farida Hanum Handarbeni, Rifqi Gusti Hasnah, Nur Hogren Leoranzen Imelda Yunita Ira Novrika Jalukhu Ira Novrika Jalukhu Irene Cahya Maharani Jihan Annisa Zarah Jumansyah, Hadi Jum’atri Yusri Junita, Putri Kepri Dianto Khairunnisa Khairunnisa KHAIRUNNISA KHAIRUNNISA Khusnul Khuluqiah Kinanti Oktria KOMALA, ANIS Liana Liana Lorenza, Diana Maharani, Yulia Mhd Andry Kurniawan Muhammad Zakiyul Fikri Nahdatul Ikhlas Netti Herawati NOVIAR HARUN Noviar Harun Nur Hasnah AR OKTANIYA OKTANIYA OKTANIYA, OKTANIYA Paldiari, Redo Pandiangan, Andreas Putra Mayzent Manik Putri Elvis, Shelby Julia Putri Junita Rahmadini Payla Juarsa Rahmah, Anania Rahyeni Milia Sundari Raswen Efendi Raswen Efendi Raswen Effendi Resdati Ridho Ridho Rifhatia Faiza Faiza Amhary Rika Saskia Rizki Indah Amelia Rizki Rentisia Mukti Rizkika Rizkika Rosnita Rosnita Roza Yulida RUSDA AZIZAH RITONGA Rusli Rustam Selfianti, Dinda Septi Hidayati, Septi Septian, Lutfi Dila Dwi Shanti Fitriani Sheilla Primawidya N. F Shelby Julia Putri Elvis Simanjorang, Tuah Hamonangan Simanjuntak, Elfrida Agustina Simanjuntak, Nurladitauli Siregar, Linda Nopita Sari Siswanti Siswanti Siti Nuraisah Situmorang, Jeriando Jaya Prido Sri Dewi Lestari, Sri Dewi Susy Edwina Syafri Ajrin Syahidah Bannan Qonita Tengku Harunur Rasyid Tengku Harunur Rasyid THERESIA YOSEFA Tuah Hamonangan Simanjorang Turelanda, Syahli Putra Usman Pato Vita F. Artanti Vonny Setiaries Johan Wahyudi, Khoirul Ahmad Wahyuni, Eva Dian Wardani, Atika WASTRIANI BR TARIGAN Wismanto Wismanto Yahya Riski Ashadi Yanti Nopiani Yelmira Zalfiatri Yelmira Zalfitri Yeni Kusumawaty Yespa Warinta YOSEFA, THERESIA YUKI FIRMANSYAH Yulia Andriani, Yulia Yusmarini

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