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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 KOLANG-KALING DAN BUAH NAGA MERAH DALAM PEMBUATAN VELVA Ira Novrika Jalukhu; Vonny Setiaries Johan; 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.
EVALUASI MUTU MINUMAN PROBIOTIK AIR KELAPA MUDA DAN SARI BUAH NAGA MERAH MENGGUNAKAN LACTOBACILLUS FERMENTUM INACC B1295 Syafri Ajrin; Usman Pato; Rahmayuni
SAGU Vol. 22 No. 1 (2023): SAGU Journal – Agri. Sci. Tech., Maret, 2023, Vol. 22 : No. 1
Publisher : Fakultas Pertanian Universitas Riau

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Abstract

The purpose of this study was to determine the best ratio of coconut water and red dragon fruit juice for making probiotic drink by utilizing Lactobacillus fermentum InaCC B1295. This research was conducted experimentally using a completely randomized design with five treatments and four replications. This study compared coconut water and red dragon fruit juice, specifically P1 (100:0), P2 (90:10), P3 (80:20), P4 (70:30) and P5 (60:40). The experimental parameters in this study consisted of acidity degree, titratable accidity, total LAB, fat level, and sensory characteristics. The data obtained were analyzed statistically by analysis of variance using IBM SPSS 23 Duncan’s New Multiple Range Test at level 5%. The results showed that addition of red dragon fruit juice with different ratio significantly affected the chemical, microbiological, physical and organoleptic assessment of probiotic drinks. The best treatment is P3 treatment (ratio of coconut water and red dragon fruit juice 80:20) with the criteria of 4.91 pH value, 0.66% titratable accidity, 8.93 log CFU/ml total LAB, and 0.81% fat level. Characteristics for descriptive sensory test of the P3 treatment showed slightly purplish red color, typical flavorful fermentation, rather sour and less homogeneous.
PENGGUNAAN SANTAN KELAPA DAN WHIPPING CREAM DALAM PEMBUATAN ES KRIM BERBASIS TERUNG BELANDA DAN BIJI SAGA Putri Junita; Rahmayuni; Emma Riftyan
SAGU Vol. 22 No. 2 (2023): SAGU Journal – Agri. Sci. Tech., September, 2023, Vol. 22 : No. 2
Publisher : Fakultas Pertanian Universitas Riau

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Abstract

Ice cream is a frozen food made from cow’s milk which is very popular with the public. This study aims to get the best formulation using coconut milk and whipping cream for the quality of Tamarillo ice cream which refers to SNI No. 01=3713-1995. This study used a completely randomized design with five treatments and four replications resulting in 20 experimental units. The treatment in this study was the comparison of coconut milk and whipping cream in making Tamarillo ice cream. The formulations used were SW1 (90:10), SW2 (80:20), SW3 (70:30), SW4 (60:40), SW5 (50:50). Parameters observed were fat content, protein content, overrun, total solids, melting time, and sensory assessment (descriptive and hedonic). The results showed that the ratio of coconut milk and whipping cream in Tamarillo ice cream had a significant effect on fat content, protein content, total solids, melting time, and sensory assessment. SW3 (70:30) was the best treatment with 4.09% fat content, 18.03% protein content, 35.26% total solids, 19.55% overrun, and 13.53 minutes melting time.
Penambahan Buah Jambu Biji Merah dalam Pembuatan Dodol Tepung Ketan dan Biji Nangka Rahmayuni Rahmayuni; Dewi Fortuna Ayu; Yahya Riski Ashadi
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.
Characteristics of Pie Crusts Made from Modified Cassava Flour (MOCAF) and Red Bean Flour Erpiani Siregar; Dewi Fortuna Ayu; Shelby Julia Putri Elvis; Ayu Diana; 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.
Pelatihan Desain Kemasan untuk Meningkatkan Kapasitas Ibu Rumah Tangga dalam Pengembangan Produk Pembersih di Desa Karya Indah Imelda Yunita; Ayu Diana; Erpiani Siregar; Fikratul Ihsan; Resdati Resdati; Rahmayuni Rahmayuni; Muhammad Zakiyul Fikri
Hippocampus: Jurnal Pengabdian Kepada Masyarakat Vol 5 No 1 (2026): JUNI 2026
Publisher : PUSAT PENELITIAN DAN PENGABDIAN PADA MASYARAKAT (PPPM) POLITEKNIK NEGERI SAMBAS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47767/hippocampus.v5i1.1337

Abstract

Packaging design is an important aspect of enhancing the attractiveness and market value of products, Packaging design plays an important role in increasing the attractiveness and selling value of a product. This community service activity aims to improve the ability of housewives in Karya Indah Village, Apung District, Kampar Regency, in designing packaging for dishwashing soap and floor cleaner. The activity was carried out through socialization, education, demonstration, and direct practice using the Canva and PixelLab applications based on Android. The material covers the function of packaging as a visual communication medium, basic design principles, color selection, arrangement of product information, and making packaging stickers. The results of the activity showed that participants actively took part in the training and were able to produce more attractive and informative packaging designs. This training also increased participants' understanding of the role of packaging in supporting marketing and product competitiveness. This activity successfully improved the knowledge and skills of partners in designing packaging and supported the development of household businesses.
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