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Yelmira Zalfiatri

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Author-ID : 576943

Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Library & Information Science Materials Science & Nanotechnology Mathematics Mechanical Engineering Medicine & Pharmacology Nursing Public Health Social Sciences Transportation Other

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RASIO TEPUNG SAGU DAN IKAN MOTAN (Thynnichthys polylepis) TERHADAP KARAKTERISTIK KERUPUK GUSLIKO NURMAN; USMAN PATO; YELMIRA ZALFIATRI
Jurnal Sagu Vol 16, No 2 (2017)
Publisher : Universitas Riau

Fish crackers are one of processed poducts with the fish as the main ingredient with addition of flour orstarch. This purpose of this study was to get the best ratio between sago starch and motan fish. This researchused a Complete Randomized Design Experiment with five treatments and three replications. The treatmentswere were the ratio of sago starch : motan fish 90:10 (K1), 80:20 (K2), 70:30 (K3), 60:40 (K4), 50:50 (K5). Thedata obtained were statistically analyzed using Analysis of Variance (ANOVA) and Duncan’s New MultipleRange Test (DNMRT) at 5% level. The parameters observed were swelling power, moisture, ash, and proteincontents as well as sensory test. Ratio of sago starch and motan fish significantly affected moisture, ash andprotein contents, colour, taste, aroma, crispiness, and acceptance by panelist. The best treatment of crackersfrom this research was K4 which had swelling power 21.57%, moisture content 11.90%, ash 0.97%, andprotein 22.00%. The result of descriptive test assessment, crackers had no brown colour (2.42), flavor fishcrackers (3.70), taste fish (3.72), and texture crispiness (2.57). Overall assessment hedonic test of crackerswas preferred by the panelists.

PEMANFAATAN TEPUNG TALAS DAN TEPUNG KACANG MERAH DALAM PEMBUATAN CRACKERS MELIYANA MELIYANA; VONNY SETIARIES JOHAN; YELMIRA ZALFIATRI
Jurnal Sagu Vol 18, No 1 (2019)
Publisher : Universitas Riau

This research was aimed to get the best crackers from a combination ratio of taro flour and red bean flour incrackers making. Research method was completely randomized design (CRD) experiment which consisted offive treatments and each treatment was repeated three times. Treatments of taro flour and red bean flour were90:10, 80:20, 70:30, 60:40, 50:50. Data were statistically analyzed by using analysis of variance and continuedwith duncan’s new multiple range test at 5% level. The result of this study showed that the ratio of taro flourand red bean flour significantly affected moisture contents, ash contents, protein contents, color, flavour,aroma, and crunchiness. Based on this research, the best treatment was the crackers with taro flour and redbean flour 50:50, which had average of moisture content of 2.21%, ash content of 2.53%, and protein contentof 9.07%. Sensory assessment of crackers by panelist showed that this crackers had a brown color, red beantaste, red bean flour, and rather hard textures.

Karakteristik Briket dari Arang Daun Kelapa Sawit dan Arang Cangkang Biji Karet dengan Perekat Tapioka eykel sura bema; Faizah Hamzah; Yelmira Zalfiatri
Jurnal Sagu Vol 20, No 1 (2021)
Publisher : Universitas Riau

Tujuan penelitian ini adalah untuk mendapatkan karakteristik briket terbaik dari arang daun kelapa sawit dan cangkang biji karet dalam pembuatan briket dengan tapioka. Penelitian dilakukan secara eksperimental menggunakan Rancangan Acak Lengkap (RAL) dengan 5 perlakuan dan 3 ulangan sehingga didapatkan 15 unit eksperimen. Perlakuan dalam penelitian ini adalah perbandingan arang daun kelapa sawit dan arang kulit biji karet yaitu: DC1 (50:50), DC2 (40:60), DC3 (30:70), DC4 (20:80) dan DC5 ( 10:90). Data dianalisis secara statistik dengan menggunakan sidik ragam (ANOVA) dan di uji lanjut dengan Duncan New Multiple Range Test (DNMRT) pada tingkat 5%. Parameter yang diamati adalah kerapatan, kuat tekan, kadar air, kadar uap, kadar abu, kadar karbon terikat, dan nilai kalor .Hasil penelitian menunjukkan briket dari arang daun kelapa sawit dan arang cangkang karet dengan penambahan perekat tapioka berpengaruh nyata terhadap kerapatan, kuat tekan, kadar air, kadar uap, kadar abu, kadar karbon terikat, dan nilai kalor. Berdasarkan hasil analisis, perlakuan terbaik pada penelitian ini adalah DC5 (10:90) dengan massa jenis 0,56 g / cm3, kuat tekan 0,48 kg / cm2, kadar air 4,85%, kadar evaporasi 11,68%, kadar abu. 3,43%, kadar karbon terikat 80,12%, dan nilai kalor 7504,59 kal / g.

LAMA DISTILASI AIR TERHADAP SIFAT FISIKO-KIMIA MINYAK ATSIRI BUNGA KECOMBRANG (Nicolaia speciosa Horan SITI SANTUN MULIA; DEWI FORTUNA AYU; YELMIRA ZALFIATRI
Jurnal Sagu Vol 19, No 1 (2020)
Publisher : Universitas Riau

Bunga kecombrang adalah salah satu tanaman yang memiliki potensi untuk menghasilkan minyak atsiri. Aromabunga kecombrang sering digunakan sebagai penyedap dalam masakan. Penelitian ini bertujuan untukmendapatkan waktu distilasi yang optimal untuk kualitas minyak atsiri bunga kecombrang dengan menggunakanmetode destilasi air. Penelitian ini dilakukan secara eksperimental dengan menggunakan Rancangan AcakLengkap (RAL) yang terdiri dari 4 perlakuan dan setiap perlakuan diulang 4 kali. Perawatan waktu distilasiadalah 3, 4, 5, dan 6 jam. Data dianalisis secara statistik dengan menggunakan analysis of variance (ANOVA)dan dilanjutkan dengan uji Duncan’s New Multiple Range Test (DNMRT) pada taraf 5%. Hasil penelitianmenunjukkan bahwa waktu destilasi secara signifikan mempengaruhi hasil, indeks bias, kelarutan dalam alkohol,angka ester, jumlah asam dan uji sensoris rasa dan warna. Perlakuan terbaik dalam penelitian ini adalah T3 (5jam) dengan hasil 7,04%, indeks bias 1,502, kelarutan dalam alkohol 1:1, angka ester 23,09 mg KOH/g, dan angkaasam 1,67 mg KOH/g. Hasil uji deskriptif minyak bunga kecombrang menunjukkan bahwa minyak itu berwarnakuning, bunga kecombrang beraroma dan penilaian hedonis keseluruhan disukai oleh panelis.

PEMANFAATAN SIRSAK DAN NANAS DALAM PEMBUATAN VELVA RARA ANIRA; VONNY SETIARIES JOHAN; YELMIRA x YELMIRA ZALFIATRI
Jurnal Sagu Vol 18, No 2 (2019)
Publisher : Universitas Riau

Velva is a frozen dessert made from fruits which has low fat and high fiber. The purpose of this research wasto obtain the best combination of soursop and pineapple puree for quality and sensory velva produced. Thisstudy used a complete randomized design with five treatments and three replications, resulting in 15 experimentalunits. The treatment research were SN1: soursop puree and pineapple puree (90:10), SN2: soursoppuree and pineapple puree (80:20), SN3: soursop puree and pineapple puree (70:30), SN4: soursop pureeand pineapple puree (60:40), SN5: soursop puree and pineapple puree (50:50). Parameters observed in thisstudy included pH, overrun, melting time, crude fiber content, vitamin C and assessment sensory (descriptiveand hedonic). The best treatment was a treatment with soursop puree and pineapple puree (50:50) with 4,68pH, 16,73 % overrun, 10,43 minutes melting time, 4,79 % crude fiber and 18,14 mg vitamin C . The result ofthe descriptive test of the velva from the best treatment was yellow color, scented with soursop and pineapplefruit flavor, pinapple taste, textured very soft and overall acceptance the panelists like the velva produced.

PEMANFAATAN SIMBIOSIS MIKROALGA Chlorella sp DAN AGROBOST UNTUK MENURUNKAN KADAR POLUTAN LIMBAH CAIR SAGU FADLA B. SYARIF; FAJAR RESTUHADI; YELMIRA ZALFIATRI
Jurnal Sagu Vol 18, No 1 (2019)
Publisher : Universitas Riau

The purpose of this research was to get the best treatment addition of Agrobost microorganisms as a reducingagent of pollutant from sago liquid waste with the addition of microalgae Chlorella sp. This research used aCompletely Randomized Design (CRD) with 5 treatments and 3 replications. The treatments in this additionwas microalgae Chlorella sp. as much 800 ml/L (6.292.000 cell/ml) of sago liquid waste with some variousconcentrations of Agrobost (0% v/v, 1% v/v, 2% v/v, 3% v/v, dan 4% v/v). The data obtained were analyzedstatistically using ANOVA and DNMRT at 5 % level. The result showed that the addition of Agrobostmicroorganisms significantly affected COD, BOD, TSS, nitrate, phosphate, DO and pH of sago liquid waste.The chosen treatment from the result of this research was the P2 treatment showing the best level of reductionof COD 88,65%, BOD of 91,41%, TSS of 63,96% and the increase in the pH of 92,50%, DO of 56,51%.

PEMANFAATAN TEPUNG UBI JALAR UNGU DAN TEPUNG KELAPA SEBAGAI BAHAN PENSUBSTITUSI TERIGU DALAM PEMBUATAN MI INSTAN AINIL HIFDA DAULAY; YUSMARINI YUSMARINI; YELMIRA ZALFIATRI
Jurnal Sagu Vol 17, No 2 (2018)
Publisher : Universitas Riau

The purpose of this research was to get the best formulation of purple sweet potato flour and coconut flour inmaking instant noodles. This study was used a completely randomized design experiment with 5 treatmentand 3 replications that produced 15 exsperimental units. The obtained data were statistically analized usinganalysis of variance (ANOVA). If the F count is high than or equal to F table then continued with DNMRT testat the 5% level. The treatments in this research included TUK1 (wheat flour 90: purple sweet potato flour 0:coconut flour 10), TUK2 (wheat flour 85: purple sweet potato flour 5: coconut flour 10), TUK3 (wheat flour 80:purple sweet potato flour 10: coconut flour 10), TUK4 (wheat flour 75: purple sweet potato flour 15: coconutflour 10) and TUK5 (wheat flour 75: purple sweet potato flour 15: coconut flour 10). Result of analiysis ofvariance showed that the ratio of purple sweet potato flour and coconut flour significantly affected moisturecontent, protein content, acid number, intactness, rehydration time and sensory assessment. The best treatmentinstant noodles was TUK4 which had moisture content 4.25%, protein content 10.84%, acid number 1.34 mgKOH/g, intactness 94.67% and rehydration time 6.10 minutes. Descriptive sensory assessment was purplecolour, purple sweet potato flavor, slightly texture and purple sweet potato taste.

KARAKTEERISTIK MUTU NUGGET UDANG KERING DENGAN NANGKA MUDA Idwal Idwal Suripto; Evy Evy Rossi; Yelmira Yelmira Zalfiatri
Jurnal Sagu Vol 21, No 2 (2022)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/sagu.21.2.p.70-78

Tujuan dari penelitian ini untuk mendapatkan rasio terbaik terhadap mutu dan sensori nugget udang kering dengan nangka muda. Penelitian ini dilaksanakan secara eksperimen menggunakan rancangan acak lengkap (RAL) dengan empat perlakuan dan empat kali ulangan sehingga diperoleh 16 unit percobaan. Perlakuan yang digunakan yaitu UN1 (70 % udang kering:30% nangka muda), UN2 (60% udang kering:40% nangka muda), UN3 (50% udang kering:50% nangka muda), UN4 (40% udang kering:60% nangka muda). Data yang diperoleh dianalisis secara statistik menggunakan Analysis of Variance (ANOVA) atau sidik ragam. Jika FHitung ≥ FTabel akan dilanjutkan dengan uji lanjut Duncan’s Multiple Range Test (DMRT) pada taraf 5%. Hasil sidik ragam menunjukkan rasio udang kering dan nangka muda memberikan pengaruh nyata terhadap kadar air, kadar abu, kadar lemak, kadar protein, kadar serat kasar, serta penilaian sensori secara deskriptif dan hedonik dan penilaian secara keseluruhan. Perlakuan terpilih yaitu UN1 (70% udang kering:30% nangka muda) dengan kadar air 58,68%, kadar abu 4,44%, kadar lemak 4,14%, kadar protein 11,65%, dan kadar serat kasar 0,99%. Penilaian sensori secara deskriptif yaitu berwarna cokelat, sangat beraroma udang kering, sangat berasa udang kering, dan tekstur yang kenyal serta penilaian hedonik disukai oleh panelis.

KARAKTERISTIK FISIKOKIMIA BRIKET ARANG BATANG KELAPA SAWIT DENGAN PENAMBAHAN ARANG TEMPURUNG KELAPA Hakim Santo; Vonny Setiaries Johan; Yelmira Zalfiatri; Yanti Nopiani
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.32-37

Batang kelapa sawit dan tempurung kelapa merupakan limbah biomassa yang dapat dimanfaatkan dalam bentuk briket arang sebagai sumber energi alternatif karena mengandung lignin dan selulosa. Tujuan dari penelitian ini adalah untuk mendapatkan karakter briket terbaik dari kombinasi arang batang kelapa sawit dan arang tempurung kelapa. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari lima perlakukan dan tiga ulangan, perlakuan dalam penelitian ini meliputi perbandingan batang kelapa sawit dan arang tempurung kelapa 90:10, 80:20. 70:30, 60:40 dan 50:50. Data dianalisis secara statistik dengan menggunakan analisis varians (ANOVA) dan dilanjutkan dengan Duncan’s New Multiple Rang Test (DNMRT) pada taraf 5%. Hail analisis menunjukkan bahwa perbandingan batang kelapa sawit dan arang tempurung kelapa berpengaruh terhadap berat jenis, kadar air, kadar karbon tetap, kadar abu dan nilai kalor. Perlakuan terbaik adalah briket (50:50) dengan kadar densitas 0,77g/cm, kadar air 4,07%, kadar volatil 14,52%, kadar abu 6,25%, kadar karbon 75,14% dan nilai kalor 7.998,07 kal/g.Kata kunci: briket, tempurung kelapa, batang kelapa sawit

KONSENTRASI ASAM FOSFAT (H3PO4) TERHADAP KARAKTERISTIK ARANG AKTIF DARI TEMPURUNG BUAH NIPAH Saitun, Saitun; Pato, Usman; Zalfiatri, Yelmira
Jurnal Sagu Vol 23, No 1 (2024)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/sagu.23.1.p.%p

This study aims to obtain selected characteristics of activated charcoal made from Nypa fruitcans shell with the help of phosphoric acid as an activator. This study was conducted using a completely randomized design (CRD) with four treatments and four replications. The treatments in this study used some concentration of phosphoric acid namely; H3PO4 7,5%, H3PO4 10%, H3PO4 12,5%, and H3PO4 15%. Paremters observe were the yield, moisture, ash, volatile matter and pure carbon contents as well as iodine absorption. The data obtained were analyzed statistically using statistical software IBM SPSS version 23 with an analysis of variance (ANOVA) test, if Fcount ≥ Ftable and continued with Duncan's multiple range test (DMRT) at level 5%. The results showed that increasing the concentration of phosphoric acid used significantly eaffected all parameters on the activated charcoal. Activated charcoal with the best treatment was found in the N4 treatment with a yield 77.78%, moisture content 3,80%, ash content 6.86%, volatile matter content 7.48%, pure carbon content 81,86% and absorption of iodine of 869.27 mg/g.

Co-Authors Adeline Palma Sari Agus Sutikno Ahmad Ibrahim Ahmad Ibrahim Roni Surya Hasibuan AINIL HIFDA DAULAY Akhyar Ali Andesmar Andesmar Angelia Angelia Angga Pramana Angga Pramana Angga Pramana, Angga Antoni, Fiki Fadel Arum Rovarti Ningsih bema, eykel sura Candra Efendi Hasibuan Carles Pernando Chandra Gunawan Chandra, Rani DAULAY, AINIL HIFDA Dewi Fortuna Ayu Dewi, Yossi Kharisma Dewi, Yossie Kharisma Dini Aji Pringgondani Eko Herianto EKO WAHYUDI Endyra, Fadlila Erizal Thoyeb eykel sura bema FADLA B. SYARIF Faizah Hamzah Faizah Hamzah Fajar Restuhadi Fajar Yuliandri Fakhruni Alisya Farida Hanum Hamzah Fung, Liem Khe GUSLIKO NURMAN Hakim Santo Hamzah, Farida Hanum Handoko, Tito Harsanto Mursyid Hasnah AR, Nur Hasnah, Nur Heni Adhianata, Heni Idwal Idwal Suripto Ihsan, Fikratul Ilhamsyah Azri Imelda Yunita Ishak Alhafis Jum'atri Yusri Jum’atri Yusri Khairunnisa Amanda Kurnia, Ridho Lasron Pahala Tua Nainggolan Listya Eka Wati Luky Prasetyo Luqmanul Hakim M Fazil Marita TM Simbolon MELIYANA MELIYANA Mhd Andry Kurniawan Muhaiminati Adlina Muhammad Luthfi Muhammad Nur Cahyanto Nasution, Addiena Syahvina Netti Herawati Ningsih, Arum Rovarti Nita Rimayanti Nopiani, Yanti Noviar Harun Nul Hakim, Lukman NURMAN, GUSLIKO Pasaribu, Jekson Putra, Diswanto Putri Nada Sirait Putri, Mutiara Riyanto Putri, Nadya Novianti Dwi Rahmadini Payla Juarsa Rahmayuni Rahmayuni Rahmayuni Rahmayuni, Rahmayuni Rahot Manto Sinaga Raiyan Renadi Ramayuni Ramayuni Randa, Agustian RARA ANIRA Raswen Efendi Renadi, Raiyan Rika Afrianto Riza Fahlevi Rizkiyah Rizky Zulhardi Roni, Ahmad Ibrahim Roni, Masyitah Rossi, Evy Rozikhin RUSLI RUSTAM Saitun Saitun, Saitun Santo, Hakim Shanti Fitriani Silaban, Mastrina Siti Nurhajijah SITI SANTUN MULIA Sunardi Setiaries Sunardi Supranto Supranto Suripto, Idwal Suryo Purwono Taufiq Maulana Taufiq Maulana USMAN PATO Victor David Vonny Setiaries Johan Weni Mulyani Asfi Wulan Kumala Dewi Yasa Rudin Yelly Zamaya Yulia Citra Yuliandri, Fajar Yunisa, Fina Yusmarini Yusmarini Zulhardi, Rizky

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