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All Journal Teknotan: Jurnal Industri Teknologi Pertanian Jurnal Ilmu Lingkungan Jurnal Sains dan Teknologi Agrointek Jurnal Online Mahasiswa (JOM) Bidang Pertanian Jurnal Teknologi Pertanian Jurnal Litbang Industri Warta IHP (Warta Industri Hasil Pertanian) CHEMPUBLISH JOURNAL Industria: Jurnal Teknologi dan Manajemen Agroindustri Journal of Applied Agricultural Science and Technology Jurnal Teknologi & Industri Hasil Pertanian Journal of Tropical AgriFood Jurnal Pengendalian Pencemaran Lingkungan (JPPL) Unri Conference Series: Community Engagement Jurnal Bio-Geo Material Dan Energi Dinamika Lingkungan Indonesia Journal of Community Engagement Research for Sustainability Sagu Jurnal Litbang Industri Journal of Applied Agricultural Science and Technology Teknologi dan Industri Pertanian Indonesia Journal of Engineering Science and Technology Management Prosiding Seminar Nasional Hasil Penelitian dan Pengabdian Kepada Masyarakat JP2N: Jurnal Pengembangan Dan Pengabdian Nusantara Bersama: Jurnal Pengabdian Kepada Masyarakat AGRONES: JOURNAL OF AGRICULTURE, AGRIBUSINESS WELFARE, TECHNOLOGI, HUMANITY, ENVIRONMENT, SOCIAL AND ECONOMY Jurnal Agroindustri Halal
Yelmira Zalfiatri
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PEMANFAATAN SIMBIOSIS MIKROALGA Chlorella sp. DAN STARBACT® UNTUK MENURUNKAN KADAR POLUTAN LIMBAH CAIR SAGU Fajar Restuhadi; Yelmira Zalfiatri; Dini Aji Pringgondani
Jurnal Ilmu Lingkungan Vol 11, No 2 (2017): Jurnal Ilmu Lingkungan
Publisher : Program Pascasarjana Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/jil.11.2.p.140-153

Abstract

The puspose of this research was to study the symbiotic system of a complex microorganisms contained in Starbact® as a decomposer agent with the addition of photosynthetic microoalgae Chlorella sp. as an oxygen producer in reducing organic loads of sago milling effluent. The experimental design was Completely Randomized Design (CRD) with 5 treatments and 3 replications. The treatments were concentration variations of Starbact® (0, 0.135, 0.270, 0.405, and 0.540 per cent v/v, respectively) with 800 ml/L (6,6 x 106 cell/ml) microalgae Chlorella sp. added up with waste sago milling effluent into total of 2 liters of the liquid. The data obtained were analyzed statistically using Analiysis of Variance (ANOVA) and Duncan’s Multiple Range Test (DNMRT) at 5% level. The result showed that the addition of Starbact microorganisms had significant affect for COD, BOD, TSS, Nitrate, Phospate, DO and pH. The treatment chosen from the result of this research was the P4 treatment showed the highest level of reduction which had the value of COD 88,04%, BOD of 85,27%, TSS of 71,67%, Phospate of 48,21%, Nitrate of 71,06%. The result also showed an increasing of DO as much as 3 times from 1.85 mg/L into 5.91 mg/L, while pH increased significantly from 4.1 into 7.4.
KINETIKA REAKSI SODIUM LIGNOSULFONAT DENGAN PROSES AMINO ALKILASI PADA VARIASI KONSENTRASI OLEYL AMINE Yelmira Zalfiatri; Supranto Supranto; Suryo Purwono
Jurnal Sains dan Teknologi Vol 12, No 2 (2013): Jurnal Sains dan Teknologi
Publisher : Fakultas Teknik Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (180.949 KB) | DOI: 10.31258/jst.v12.n2.p%p

Abstract

Surfaktan (surface active agent) merupakan salah satu bahan kimia yang dapat menurunkan tegangan antar muka fasecair. Salah satu contohnya adalah Sodium Ligno Sulfonat (SLS) yang bermanfaat untuk meningkatkan perolehan padakilang minyak. Akan tetapi, kandungan Natrium Bisulfat pada Sodium Ligno Sulfonat dapat mengurangi kinerjaSodium Ligno Sulfonat. Salah satu cara meningkatkan kinerja Sodium Lignosulfonat dengan memodifikasikan denganpenambahan Oleyl Amin dan Formaldehid atau dikenal dengan proses Amino Alkilasi. Penelitian ini bertujuan untukmenentukan kinetika reaksi dan pengaruh variasi konsentrasi Oleyl Amin. Proses Amino Alkilasi dilakukan secarabatch dalam reaktor tangki berpengaduk dengan kecepatan pengadukan 250 rpm dan penambahan Formaldehid 15 ml.Proses Amino Alkilasi dilakukan dengan menvariasikan konsentrasi Oleyl Amin (10%, 20%, 30% dan 40%)dan waktureaksi (1,2,3 dan 4 jam). Berdasarkan hasil penelitian menunjukkan bahwa kinetika reaksi oleh reaksi kimia denganpemodelan reaksi cair-cair yaitu reaksi Sodium Ligno Sulfonat dengan Oleyl Amin. Proses Amino Alkilasi mendekatiReaksi Tingkat Dua Bimoleculer dan Reaksi Tingkat Tiga Trimoleculer. Konversi tertinggi pada Proses Amino Alkilasimencapai 0,861pada kondisi Oleyl Amin 40%lama reaksi 4 jam. Model yang sesuai untuk penelitian ini adalah reaksiirreversible tingkat dua (bimolekuler). Perolehan nilai tegangan antar muka Proses Amino Alkilasi sebesar 0,191 Mn/m.Kata Kunci : Proses Amino Alkilasi, Sodium Ligno Sulfonat, Oleyl Amin, Formaldehid, Kinetika Reaksi
Aktivitas Antioksidan dan Mutu Sabun Transparan Ekstrak Umbi Bit (Beta vulgaris L.) Candra Efendi Hasibuan; Dewi Fortuna Ayu; Yelmira Zalfiatri
Warta Industri Hasil Pertanian Vol 38, No 1 (2021)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32765/wartaihp.v38i1.6550

Abstract

Umbi bit (Beta vulgaris L.) terbukti memiliki aktivitas antioksidan sehingga dapat digunakan dalam sediaan yang diaplikasikan pada kulit untuk menangkal radikal bebas.  Pemanfaatan ekstrak umbi bit diharapkan menghasilkan sabun transparan guna memberi pelindungan kulit dari radikal bebas. Penelitian ini mengkaji pengaruh penambahan ekstrak umbi bit terhadap aktivitas antioksidan dan kualitas sabun padat transparan.  Perlakuan yang diberikan adalah variasi penambahan ekstrak umbi bit, antara lain UP1 (0 ml), UP2 (2,5 ml), UP3 (5 ml), UP4 (7,5 ml), dan UP5 (10 ml) dalam formulasi sabun transparan.  Penambahan ekstrak umbi bit secara signifikan mempengaruhi aktivitas antioksidan, kadar air, asam lemak bebas, tingkat keasaman (pH), stabilitas busa, serta karakteristik sensori sabun transparan.  Perlakuan UP5 merupakan perlakuan terbaik dengan aktivitas antioksidan 95,58 ppm, kadar air 16,00%, asam lemak bebas 0,43%, pH 9,87, stabilitas busa 79,74%, dan uji eritema 0,05 (hampir tidak nampak).  Penilaian secara deskriptif terhadap sabun transparan menunjukan bahwa sabun berwarna cokelat, agak beraroma umbi bit, dan tekstur agak lembut.
ANALISIS PEMETAAN KESUKAAN KONSUMEN PADA PRODUK BOLU KEMOJO DI KALANGAN MAHASISWA FAKULTAS PERTANIAN UNIVERSITAS RIAU Rika Afrianto; Fajar Restuhadi; Yelmira Zalfiatri
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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Abstract

The purpose of this research was to determine the position of the product and the best sponge kemojo attributes from various kinds of sponge kemojo are used, such sponge Kemojo Cik Puan, sponge Kemojo Khadizah, sponge Kemojo Mega Rasa, sponge Kemojo Kembang Sari, sponge Kemojo Insan Sukses, sponge Kemojo Helmi, sponge Kemojo AL-Mahdi. To determine the level of consumer preference to a product. In addition there was still a lack of effort in developing products towards the manufacturer at this time. This research was conducted by mapping methods of internal and external preferences with objects of eight different product types. Sensory analysis used were hedonic and descriptive test. The results of cluster analysis of hedonic test and the main component analysis of the descriptive test were then analyzed by using the preference mapping technique, with the sensory attributes used in sponge kemojo products taste pandanus, sweetness, burning, testeful, green color, aroma of eggs, caramel, tenderness in the mouth, legit, vacancy rate, subtlety of texture. From the results of the analysis conducted, the productssponge sponge Cik Puan products and sponge Kembang Sari most favored by the panelists.Keyword:sponge kemojo, preference mapping.
Konsentrasi Perekat Pati Sagu Terhadap Karakteristik Briket Bioarangdari Limbah KulitBuah Durian Yulia Citra; Farida Hanum Hamzah; Yelmira Zalfiatri
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 5 (2018): Edisi 2 Juli s/d Desember 2018
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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Abstract

Increasing need of energy and decreasing of fuel supply requires human to discover alternative energy resources. Consequently, there should be a research to discover a new renewable energy source such as durian fruit leather. Durian is biomass that has great potential for bio-briquet. This research aims to discover the precise adhesive consentration rate in sago’s starch , which are 3%, 5%, and 7%. Based on analytical result of durian leather charcoal briquet research, the best quality briquet is the P1 consentration which composed rate are 3%, has 4.04% water content, 19.14% ashes content, 5.502 cal/g heat value, and 0.0017 g/sekoncombustion rate. Keywords: briquet, durian fruit leather, sago starch.
PEMANFAATAN DAUN KATUK (Sauropus adrogynus) DALAM PEMBUATAN TEH HERBAL DENGAN VARIASI SUHU PENGERINGAN Wulan Kumala Dewi; Noviar Harun; Yelmira Zalfiatri
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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Abstract

The purpose of this research was to know the effect temperature of drying for aktivity katuk leaf herbal tea. Drying katuk leaf herbal tea used with temperature 40°C, 45°C, 50°C, 55°C for 2 hours. This study used Randomized Block Design (RAK) with 4 treatments and 4 replications to get 16 experimental units. The data obtained were analyzed by analysis of variance (ANOVA). If the test results show F arithmetic greater or equal to F table then tested further with Duncan New Multiple Range Test (DNMRT), at 5% level to know the difference of influence on each treatment. The results showed that moisture content of 6.49-3.87%, ash content of 1.23-1.27% and antioxidant 14.08-56.06μg/ml. The results of the study indicate that for the overall assessment that the panelists rather like to love the leaves produced katuk herbal tea.  Keywords: Leaves katuk, herbal tea and drying.
Konsentrasi Penyemprotan Natrium Klorida Pada Tandan Buah Segar Kelapa Sawit Terhadap Mutu Minyak Sawit Kasar Carles Pernando; Fajar Restuhadi; Yelmira Zalfiatri
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 5 (2018): Edisi 1 Januari s/d Juni 2018
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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Abstract

The purpose of this research was to know the effect of sodium chloride (NaCl) on the quality of fresh palm fruit bunches  and Crude Palm Oil (CPO) also to find the best concentration of sodium chloride.  The method used in this research was a Randomized Block Design (RBD) experiment with six treatments and four replications.  The treatments were NaCl concentrations P0 (0%), P1 (5%), P2 (10%), P3 (15%), P4 (20%), and P5 (25%).  The collected data were statistically analyzed by using Analysis of Variance (ANOVA) continued by Duncan’s New Multiple Range Test (DNMRT) at 5% level.  The parameters observed were loss of brondolan mass, yield, moisture, specific gravity, levels of free fatty acid (FFA), and impurity content. The results of this reseach showed that NaCl can influence the quality of fresh palm fruit bunches that yield the loss of brondolan mass, as well as to the quality of CPO, the levels of  FFA, moisture, and specific gravity.  The treatment chosen from the result of this research was P5 (concentration NaCl of 25%).  Treatment of P5 has levels FFA of 2.05%, moisture 0.216%, impurity content of 0.062%, specific gravity of 0.919, yield of 23.43% and loss of brondolan mass of 2.81%. Keywords: Natrium chloride, fresh fruit bunches, and crude palm oil. 
PEMANFAATAN EKSTRAK KULIT BUAH NAGA MERAH DAN EKSTRAK JAHE MERAH DALAM PEMBUATAN MINUMAN BUBUK INSTAN Victor David; Noviar Harun; Yelmira Zalfiatri
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 5 (2018): Edisi 2 Juli s/d Desember 2018
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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Abstract

The research was to obtain the best formulation of extract red pitaya peels and extract making red ginger in instant powder drinks. The method used in this research was a complete random design with 4 treatments and 4 replications. The treatments were P1 (90% red pitaya peel extracts : 10% red ginger extracts), P2 (80% red pitaya peel extracts : 20% red ginger extracts), P3 (70% red pitaya peel extracts : 30% red ginger extracts), P4 (60% red pitaya peel extracts : 40% red ginger extracts). The results show that the usage red pitaya peel extracts and red ginger extracts significantly influenced the moisture content, ash content, total sugar content, antioxidant content, descriptive value of taste, aroma, texture and color of instant powder. The best treatment was P4 (60% red pitaya peel extracts : 40%  red ginger extracts) with moisture content of 2.53%, ash content 0.77%, total sugar content 64.77%, antioxidant activity 104.58 ppm, descriptive sensory of taste 4.80, aroma 4.40, texture 3.97, color 2.83 and over all acceptance test 4.11.Keyword : instant powder, quality, red pitaya peel, red ginger.
PENGARUH LAMA PENYIMPANAN TERHADAP KARAKTERISTIK UMBI DAHLIA Eko Herianto; Raswen Efendi; Yelmira Zalfiatri
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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Abstract

Dahlia plant is one ornamental plant that has tuber with carbohydrate such as inulin. The aimed of this research to determine the effect of time storage in room temperature to dahlia tuber’s chemical contents. This research executed by experimentally using Complete Randomized Design with five treatments and three repetitionswhich followed by Duncan’s New Multiple Range Test (DNMRT) at level 5%. The observation where with P1 (control), P2 (dahlia plant storaged in 7 days), P3 (dahlia plant storaged in 14 days), P4 (dahlia tuber storaged in 21 days), and P5 (dahlia plant storaged in 28 days). The observation result,the dahlia tuber that stored at room temperature for 28 days has lost weight 13,89%, water content 7,99%, ash content 0,53%, crude fiber3,08%, and inulin 20,54%. Mean while, sugarreduction has been increasing amount 3,58. Keywords:Inulin, dahlia tuber, time storaged.
PERBEDAAN SUHU DESTILASI TERHADAP MUTU DAN AKTIVITAS ANTIBAKTERI ASAP CAIR DARI SABUT KELAPA MUDA Andesmar Andesmar; Raswen Efendi; Yelmira Zalfiatri
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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Abstract

This study aims to obtain optimum liquid smoke from young coconut fibers with different destillation temperature treatments, and meet SNI number 01-2725-2009. This research was conducted using a Completely Randomized Design (CRD) consisting of 4 treatments and 4 replications to obtain 16 experimental units. The data obtained were statistically analyzed using ANOVA, if F is greater than or equal to F table, then continued with DNMRT test at the 5% level. The results of each treatment showed significant differences in each treatment from pH, and acid levels, but did not have a significant effect on antibacterial activity. The best selected treatments in this study were distillation temperatures of 200°C with a pH of 2.52, acid levels of 1.158%, composition (% area) phenol of 64.06%, antibacterial against Eschericia coli 7.60 mm, and antibacterial against Staphylococcus aureus 13.57 mm. Key words: young coconut fiber, destilation, liquid smoke 
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 Anjani Winursito Anne Mudya Yolanda Annisa Nazifa Salman Antoni, Fiki Fadel AR, Nur Hasnah bema, eykel sura Candra Efendi Hasibuan Carles Pernando Chandra Gunawan Chandra, Rani DAULAY, AINIL HIFDA Dewi Fortuna Ayu Dewi, Yossi Kharisma Dewi, Yossie Kharisma Dinda Yusra Danil Dini Aji Pringgondani Eko Herianto Eko Wahyudi 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 Idwal Suripto Ihsan, Fikratul Ilhamsyah Azri Imelda Yunita Ishak Alhafis Jum'atri Yusri Jum’atri Yusri Khairunnisa Amanda Kurnia, Ridho Lasron Pahala Tua Nainggolan Luky Prasetyo Luqmanul Hakim M Fazil Melati Savira Habsari MELIYANA MELIYANA Mhd Andry Kurniawan Muhaiminati Adlina Muhammad Luthfi Muhammad Nur Cahyanto Nadya Novianti Dwi Putri Nasution, Addiena Syahvina Netti Herawati Ningsih, Arum Rovarti Nita Rimayanti Nopiani, Yanti Noviar Harun Nul Hakim, Lukman Nur Hasnah NURMAN, GUSLIKO Pasaribu, Jekson Putra, Diswanto Putri Nada Sirait Putri, Mutiara Riyanto Putri, Vivin Jenika Rahmadini Payla Juarsa Rahmah, Anania Rahmayuni Rahmayuni Rahmayuni Rahmayuni, Rahmayuni Rahot Manto Sinaga Raiyan Renadi Ramayuni Ramayuni Randa, Agustian RARA ANIRA Raswen Efendi Renadi, Raiyan Rika Afrianto Ristia, Jeany Riza Fahlevi Rizkiyah Roni, Ahmad Ibrahim Roni, Masyitah Rossi, Evy Rovarti Ningsih, Arum Rozikhin, Rozikhin RUSLI RUSTAM Saitun Saitun, Saitun Salman, Annisa Nazifa Shanti Fitriani Silaban, Mastrina Simbolon, Marita TM Siti Nuraisah Siti Nurhajijah SITI SANTUN MULIA Sunardi Setiaries Sunardi Supranto Supranto Suryo Purwono Taufiq Maulana Taufiq Maulana Trivira Wulansuci USMAN PATO Victor David Vonny Setiaries Johan Wahyudin, Cecep Ijang Wati, Listya Eka Wawan Irawan, Wawan Weni Mulyani Asfi Wulan Kumala Dewi Wulandari, Dwi Seprina Yanti Nopiani Yasa Rudin Yelly Zamaya Yulia Citra Yuliandri, Fajar Yunisa, Fina Yusmarini Yusmarini Zulhardi, Rizky Zulhayada, Nasya