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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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KARAKTERISTIK BIKA AMBON TAPIOKA DENGAN PUREE UBI JALAR UNGU WASTRIANI BR TARIGAN; FAIZAH HAMZAH; RAHMAYUNI RAHMAYUNI
Jurnal Sagu Vol 18, No 1 (2019)
Publisher : Universitas Riau

Bika ambon is one of the typical cakes from Indonesian. The purpose of this research was to obtain the bestratio of tapioca and purple sweet potato puree on the characteristics of bika ambon. This research used aCompletely Randomized Design (CRD) with 5 treatments and 3 replications. The treatments in this researchwer; without the addition of purple sweet potato (P0), ratio of tapioca and purple sweet potato puree 80:20(P1), ratio of tapioca and purple sweet potato puree 60:40 (P2), ratio of tapioca and purple sweet potatopuree 40:60 (P3), and ratio of tapioca and purple sweet potato puree 20:80 (P4). The results show that theratio of tapioca and purple sweet potato puree significantly affected the moisture, fat, protein, crude fiber,antioxidant activity, colour, texture, as well as hedonic test, but not significant to sucrose, flavour, cavity, andtaste. The best formulation of bika ambon was P3 with moisture 38.17%, fat 12.13%, protein 3.83%, sucrose16.53%, crude fiber 1.23%, antioxidant activity 87.42 ppm. Organoleptic scores of P3 were colour score 3.53(purple), aroma score 3.57 (flavored with typical fermentation and typical roast), cavity score of 3.93(hollow) texture score 4.27 (soft), taste score 3.63 (sweet), and overall acceptance score 3.37 (like).

PEMANFAATAN TEPUNG AMPAS KELAPA DALAM PEMBUATAN KERUPUK SAGU THERESIA YOSEFA; FARIDA HANUM HAMZAH; RAHMAYUNI RAHMAYUNI
Jurnal Sagu Vol 17, No 2 (2018)
Publisher : Universitas Riau

Crackers is crispy snack food which is favored by the folk to consume. The purpose of this research was to getthe best formulation of sago starch and coconut pulp flour on the quality of sago crackers which meet SNI 01-2713-1999. This research used a Completely Randomized Design (CRD) with five treatments and threereplications. Data were statistically analyzed by Analysis of Variance (ANOVA) and followed by Duncan’sNew Multiple Range Test (DNMRT) at level 5%. The treatments of this research were TSA1 (sago starch 95 :coconut pulp flour 5), TSA2 (sago starch 90 : coconut pulp flour 10), TSA3 (sago starch 85 : coconut pulpflour 15), TSA4 (sago starch 80 : coconut pulp flour 20), and TSA5 (sago starch 75 : coconut pulp flour 25).The parameters observed were moisture, ash, protein, crude fiber, swelling power, colour, taste, aroma,crispiness, and overall acceptance hedonic. The best treatment of crackers was TSA3 which had moisturecontent 2.41%, ash content 2.10%, protein content 2.51%, crude fiber content 10.81%, swelling power35.89%, whitish brown (2.90), slightly scented coconut (2.87), somewhat coconut taste (2.93), texturecrispiness (2.10), and overall acceptance hedonic test of crackers was preferred by the panelist.

KAJIAN PEMANFAATAN TEPUNG SUKUN DAN TEPUNG AMPAS KELAPA DALAM PEMBUATAN FLAKES ANIS KOMALA; YUSMARINI YUSMARINI; RAHMAYUNI RAHMAYUNI
Jurnal Sagu Vol 16, No 2 (2017)
Publisher : Universitas Riau

The purpose of this research was to obtain the best formulation between the breadfruit flour and flourcoconut pulp for making flakes. The research used a completely Randomized Design (CRD) with five treatmentsand three replications. The treatments of this research were ratio between breadfruit flour and flour coconutpulp (80:0,75:5,70:10,65:15,60:20) with the addition of tapioca at 20%. Data were statistically analyzedusing Analysis of Variance (ANOVA) and followed by Duncan’s New Multiple Range Test (DNMRT) test at5% level. The best formula was a formula with ratio of breadfruit flour and flour coconut pulp of 65:15.Chemical analysis such as moisture content 6.39%, ash content 2.36%, fat content 7.51%, protein content5.12%, carbohydrate content 78.63%, crude fiber content 3.62%, and durability crunchy in milk was 5.50minute. The result of the descriptive test of the flakes from the best treatment was a light brown, slightlyscented breadfruit, hard texture without and with added of milk, and coconut taste, while hedonic test oncolor, aroma, texture without and with addition of milk, taste, and overall were liked by panelists.

PEMANFAATAN TEPUNG TALAS DAN TEPUNG KACANG HIJAU DALAM PEMBUATAN FLAKES KHAIRUNNISA KHAIRUNNISA; NOVIAR HARUN; RAHMAYUNI RAHMAYUNI
Jurnal Sagu Vol 17, No 1 (2018)
Publisher : Universitas Riau

The purpose of this research was to determine and obtain the best ratio between the taro flour and mung beanflour for making flakes. This research used a Completely Randomized Design (CRD) with 5 treatments and 3replications. The ratio of taro flour and mung bean flour 90:10, 80:20, 70:30, 60:40, and 50:50. Data werestatistically analyzed using Analysis of Variance (ANOVA) and followed by Duncan’s New Multiple RangeTest (DNMRT) test at 5% level. Results of ANOVA showed that the ratio of taro flour and mung bean floursignificantly affected moisture content, ash content, fat content, protein content, carbohydrate contents,crude fiber contents, as well descriptive and hedonic sensory test. The best treatment was the ratio of taroflour and mung bean flour 50:50 which had moisture 2.44%, ash 2.32%, fat 1.02%, protein 9.33%, carbohydrate84,44%, crude fiber content 2.97%, and durability crunchy in milk for 4.43 minutes. Overall to result ofsensory test preferred by the panelist with descriptions of slightly yellow, flavorfull taro and mung bean,mung bean test, and crunchy texture.

PEMANFAATAN KITOSAN UNTUK MEMPERPANJANG UMUR SIMPAN BUAH PEPAYA VARIETAS CALIFORNIA YUKI FIRMANSYAH; RASWEN EFENDI; RAHMAYUNI RAHMAYUNI
Jurnal Sagu Vol 15, No 2 (2016)
Publisher : Universitas Riau

The aims of this study is to study the effect of chitosan coating on papaya during storage and to obtain achitosan concentration that appropriate to extend the self life of papaya varieties california. The design ofthis study was a Block Randomized Design (BRD) with five treatments and four groups in order to obtaintwenty experiment units. The treatments in this study were the concentration of chitosan solution, includingK0: (control), K1: 0.5%, K2: 0.75%, K3: 1% and K4: 1.25%. Observations were made on days 0; 5; 10 and 15on weight loss, texture, total soluble solids, vitamin C and total plate count. The observation of respirationrate was performed on days 0 and 5. The data obtained were statistically analyzed using Analysis of Variance(ANOVA). If the F count is greater than or equal to F table then continued with Duncan’s New Multiple RangeTest (DNMRT) at 5% level. The utilization of chitosan coating significantly affect weight loss, respirationrate, texture, total dissolved solids, vitamin C and total plate count. The best treatment was based on theparameters that have been tested was papaya with chitosan concentration of 1.25% (K4). The results showedpapaya varieties california stored up to 15 days experienced a weight loss of 7.55%, texture 10.20 kgf/cm2,total dissolved solids 19.63p brix, vitamin C 15.58 mg and total plate count not detected. While the respirationrate of K4 treatment on day 5 was12.07 mg CO2/kg/hour.

Pelatihan Budidaya Tanaman Aren Untuk Meningkatkan Kapasitas Masyarakat Desa Lubuk Ogung Kecamatan Bandar Sei Kijang Kabupaten Pelalawan Provinsi Riau Yeni Kusumawaty; Roza Yulida; Tengku Harunur Rasyid; Armaini Armaini; Evy Maharani; Susy Edwina; Rahmayuni Rahmayuni
PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol 5 No 2 (2020): PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat
Publisher : Institute for Research and Community Services Universitas Muhammadiyah Palangkaraya

In Riau Province, the majority of community farming is oil palm gardening. But at present, the market mechanism causes the price of palm oil purchased from the population to be very low. In the Village of Kiyap Jaya, Bandar Sei Kijang District, planting of palm trees has begun in between the oil palm plants which were pioneered by one of the oil palm farmers. The location is in Lubuk Ogung Village, which is adjacent to Kiyap Jaya Village and has not yet cultivated sugar palm plants to develop sugar palm centers in Lubuk Ogung Village. The target communities of village development activities are villagers including small-scale oil palm farmers who own oil palm or yard plots. Community service activities consist of contacting village officials and material preparation; preparation of Human Resources (farmers) with the formation of four groups of sugar palm farmers; land allocation; theoretical training and technical practice of seedling and cultivation of palm trees and nursery and hatchery activities and planting of palm seeds in the prepared land location. The benefit of the activity is that the farmer understands the economic prospects of sugar palm products that are very high so that they have the motivation to pursue sugar palm seedlings and planting; farmers have the ability to breed and cultivate sugar palm plants, and the farmers carry out the practice of seed seeding in groups to become high quality and economically valuable palm saplings. The implementation of the activity was considered successful.

Pengembangan usaha minuman berbasis pangan fungsional “ON SPOT” di Kota Pekanbaru Angga Pramana; Jum’atri Yusri; Evy Rossi; Rusli Rustam; Yelmira Zalfiatri; Rahmayuni Rahmayuni
Unri Conference Series: Community Engagement Vol 3 (2021): 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.3.542-548

ON SPOT is a street vendor business engaged in contemporary beverages with the main ingredients of functional food yogurt and kefir. Not long ago, ON SPOT experienced problems in the form of losing its market due to restrictions on community activities during the pandemic, so it had to change the target market from students to housewives to stay afloat. The strategy is to process yogurt and kefir into mambo ice sticks that are more easily accepted by housewives. However, it is necessary to make good business development efforts so that products are more accepted by consumers such as products that have been produced with Good Manufacturing Practice (GMP) standards and have business legality to ensure product quality. The methods carried out in community counseling are in the form of training and mentoring approaches to ON SPOT, so that ON SPOT can develop business better and have business legality. Entrepreneurial devotion activities carried out, produce ON SPOT products produced with GMP standards so as to ensure products are safe to consume and have legality in the form of business licenses.

Karakteristik Mutu dan Sensori Nugget Ikan Patin (Pangasius hypopthalmus) dan Nangka (Artocarpus heterophyllus) Muda Dewi Fortuna Ayu; Diana Sari Sormin; Rahmayuni Rahmayuni
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 12, No 2 (2020): Volume 12, No. 2, Oktober 2020
Publisher : Agricultural Faculty

The purpose of this research was to study the effect of catfish and young jackfruit ratio on quality and sensory nuggets. A completely randomized design with four treatments and four replications was conducted in the research. The treatments were PN1 (70 catfish meat: 30 young jackfruits), PN2 (60 catfish meat: 40 young jackfruits), PN3 (50 catfish meat: 50 young jackfruits), and PN4 (40 catfish meat: 60 young jackfruits). Data obtained were statistically analyzed using analysis of variance and continued with Duncan's New Multiple Range Test (DNMRT) at a 5% level. The results showed that the combination ratio of catfish and young jackfruit significantly affected water, ash, fat, protein, and crude fiber content, as well as descriptive sensory assessments such as color, aroma, taste, texture, and hedonic assessment of the nugget. The best treatment was PN1 (70 catfish meat: 30 young jackfruit) which had fulfilled quality requirements of fish nuggets (SNI 7758-2013) i.e. 58.36% moisture content with a maximum value of 60%, 1.81% ash content with a maximum value of 2,5%, 4.94% fat content with a maximum value of 15%, 14.38% protein content with a minimum value of 5%, and 5.14% crude fiber content. The overall sensory assessment of the nugget was a yellow color, flavorful of patins fish aroma, the very taste of patin fish (according to typical raw materials), and rather hard texture.

Pemanfaatan Jamur Grigit Dalam Pembuatan Bakso Ikan Lele Dumbo Irene Cahya Maharani; Vonny Setiaries Johan; Rahmayuni Rahmayuni
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 14, No 1 (2022): Vol. (14) No. 1, April 2022
Publisher : Agricultural Faculty

The purpose of this research to obtain the best ratio of dumbo catfish and split gill mushrooms in making meatballs. This research used a completely randomized design with four treatments and four replications, which followed Duncan’s New Multiple Range Test (DNMRT) at level 5%. The treatments in this research was the ratio of dumbo catfish and split gill mushrooms, i.e. 90:10, 80:20, 70:30, and 60:40. The result showed that the ratio of dumbo catfish and split gill mushrooms had significantly affected moisture, ash, protein, fat, crude fiber, total plate number, as well as sensory characteristic of color, flavor, taste, and texture. Based on the result of this research the chosen treatment is 90:10 which have 64.65% moisture content, 1.21% ash content, 10.63% protein content, 0.92% fat content, 0.36% crude fiber content, 6,5 x 104 total plate number content and is preferred hedonically with a description of grayish white color, smelled of mushroom, mushroom and fish taste, and chewy texture.

Karakteristik Mi Basah Tapioka dengan Penambahan Kacang Pagar (Phaseolus lunatus) Nahdatul Ikhlas; Shanti Fitriani; Rahmayuni Rahmayuni
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 12, No 2 (2020): Volume 12, No. 2, Oktober 2020
Publisher : Agricultural Faculty

Lima beans (Phaseolus lunatus) have been valued to increase proteins and improve the quality of wet noodles. The purpose of this research was to get the best formulation of tapioca and lima beans paste on the quality and sensory character of wet noodles based on Indonesian National Standard. This research was conducted experimentally by using a completely randomized design with four treatments and four replications. The treatment in this research was the ratio of tapioca and lima beans paste such as 90:10, 80:20, 70:30 and 60:40. Data obtained were statistically analyzed using analysis of variance and continued with duncan’s new multiple range test (DNMRT) at a 5% level. The result of this research showed that the ratio of tapioca and lima beans paste significantly affected moisture, ash, protein, fat, starch, carbohydrate contents as well as elongation and sensory characteristic of color, flavor, elasticity, stickiness and taste. The best treatment in this research was the ratio of tapioca and lima beans paste (70:30) where moisture content of 61.25%, ash content of 0.87%, protein content of 4.32%, fat content of 0.86%, starch content of 30.29%, carbohydrate content of 32.67% and elongation of 32.50%. The descriptive test showed that wet noodles had yellow color, flavouring lima beans, chewy, a little sticky and lima beans taste and overall assessment hedonically was favoured by panelists. Keywords: wet noodles, tapioca and lima beans paste

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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