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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
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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Pemanfaatan Lactobacillus plantarum 1 dan Pewarna Alami Berbahan Nabati Dalam Pembuatan Tapai Probiotik Yusmarini Yusmarini; Shanti Fitriani; Vonny Setiaries Johan; Rahmayuni Rahmayuni; Vita F. Artanti
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 12, No 1 (2020): Vol. (12) No. 1, April 2020
Publisher : Agricultural Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (989.242 KB) | DOI: 10.17969/jtipi.v12i1.15777

Abstract

Tapai is one of the typical Indonesian fermented products. This research utilized Lactobacillus plantarum 1 RN2-53 and natural dyes made from plants in the production of cassava tapai. The objectives of this research were to improve the quality of probiotic cassava tapai and to obtain the chemical, microbiological and sensory characteristics of the cassava tapai. Natural dyes used were purple sweet potato extract, red dragon fruit extract and narrow-leaf pleomele extract. The results showed that cassava tapai made with the addition of Lactobacillus plantarum 1 RN2-53 and the addition of natural dyes from plants had different chemical and microbiological characteristics. Tapai made with the addition of red dragon fruit extract generally had a lower pH value and a higher total titrated acid compared to tapai made with the addition of purple sweet potato extract and narrow-leaf pleomele extract, but the alcohol content of tapai made with the addition of purple sweet potatoes extract was higher than the others. The number of lactic acid bacteria was around 109 and had met the probiotic food criteria.
Chemical and Organoleptic Characteristics of Vegetable Nuggets Based on Oyster Mushrooms and Red Beans Rahmayuni, Rahmayuni; Ayu, Dewi Fortuna; Septian, Lutfi Dila Dwi
Jurnal Sains dan Teknologi Pangan Vol 8, No 1 (2023): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (814.033 KB) | DOI: 10.33772/jstp.v8i1.13025

Abstract

Vegetable nuggets are low fat nuggets but have a high protein and fiber content in order to support a vegetarian diet.  The purpose of this study was to obtain the best formulation of vegetables nuggets made from oyster mushrooms and red beans in terms of nutritional and sensory characteristics.  The research method used a completely randomized design with four treatments and four replications.  The treatments consisted of JK1 (95 oyster mushrooms:5 red beans), JK2 (90 oyster mushrooms:10 red beans), JK3 (85 oyster mushrooms:15 red beans), and JK4 (80 oyster mushrooms:20 red beans).  The data obtained were statistically analyzed using analysis of variance and continued with Duncan's New Multiple Range Test (DNMRT) at 5% level.  The results showed that the combination of oyster mushrooms and red beans significantly affected water, ash, protein, and crude fiber content, as well as descriptive sensory assessments such as color before frying, aroma, elasticity, taste, and overall hedonic assessment.  The best treatment was JK4 (80 oyster mushrooms: 20 red beans) which had fulfilled quality requirements of chicken nugget combination (SNI 01-6683-2014) and fish nuggets (SNI 01-7758-2013) with a moisture content of 55.59%, ash content of 1.63%, protein content of 9.49%, and crude fiber content of 4.08%.  The overall sensory assessment of the nugget were slightly brown color before frying, yellowness after frying, a little oyster mushroom flavouring before and after frying, a little chewy,  and a little red beans taste.
EVALUASI MUTU MINUMAN PROBIOTIK AIR KELAPA MUDA DAN SARI BUAH NAGA MERAH MENGGUNAKAN LACTOBACILLUS FERMENTUM INACC B1295 Syafri Ajrin; Usman Pato; Rahmayuni Rahmayuni
Jurnal Sagu Vol 22, No 1 (2023)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/sagu.22.1.p.15-23

Abstract

Penggunaan air kelapa muda menjadi minuman probiotik merupakan salah satu bentuk pengolahan terhadap air kelapa muda.  Buah naga merah dianggap dapat meningkatkan kandungan gizi serta penilaian sensori minuman probiotik air kelapa muda. Tujuan penelitian ini adalah untuk menentukan rasio terbaik air kelapa muda dan sari buah naga merah dalam pembuatan minuman probiotik air kelapa muda yang bermutu. Penelitian ini dilakukan secara eksperimen menggunakan rancangan acak lengkap (RAL) dengan 5 perlakuan dan 4 ulangan, yaitu rasio air kelapa muda dan sari buah naga merah P1 (100:0), P2 (90:10), P3 (80:20), P4 (70:30) dan P5 (60:40). Data yang diperoleh dianalisis secara statistik dengan menggunakan Analysis of variance (ANOVA) menggunakan IBM SPSS statistics 23. Hasil penelitian menunjukkan penambahan sari buah naga merah berpengaruh nyata (P<0,05) terhadap derajat keasaman, total asam tertitrasi, total bakteri asam laktat, kadar lemak dan penilaian sensori. Hasil rekapitulasi perlakuan terpilih, yaitu perlakuan P3 dengan kriteria nilai pH 4,91, total asam tertitrasi 0,66, total BAL 8,93 log CFU/ml, dan kadar lemak 0,81%. Karakteristik sensori pada perlakuan P3 secara deskriptif menunjukkan produk ini berwarna agak merah keunguan, beraroma khas fermentasi, agak berasa asam dan kurang homogen.
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.
Analisis Pengembangan Pemilihan Media Bahan Ajar Yespa Warinta; Kinanti Oktria; Jihan Annisa Zarah; Ariyanto. R; Rahmayuni Rahmayuni; Wismanto Wismanto
Inspirasi Dunia: Jurnal Riset Pendidikan dan Bahasa Vol. 3 No. 2 (2024): Mei : Inspirasi Dunia: Jurnal Riset Pendidikan dan Bahasa
Publisher : Universitas Maritim AMNI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58192/insdun.v3i2.2064

Abstract

In the development of media selection, teaching materials are part of a learning development that cannot be separated from other learning components in a system. Therefore, the selection of media has a variety and methods in accordance with various development models for selecting media for existing teaching materials, including the criteria used in selecting the media. This research aims to determine developments in the selection of teaching material media that will be used in the learning process and as a reference for teachers to develop a teaching material media in the learning process. This research uses qualitative research methods with the type of library research. Qualitative research is the process of producing information in the form of notes and descriptive data. The results of this research show that the development in selecting teaching material media is: (1). selecting teaching materials that fulfill one of the interesting teaching materials and helps students achieve competency and aims to help in the students' learning process, (2) determining the choice of teaching material criteria. must have the ability to improve students' memory, (3) teachers must be skilled in using teaching materials that will be used in learning.
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