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All Journal 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 Dinamika Lingkungan Indonesia Journal of Community Engagement Research for Sustainability Sagu Jurnal Litbang Industri Journal of Applied Agricultural Science and Technology JURNAL AGROINDUSTRI HALAL 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

Yelmira Zalfiatri

Unknown Affiliation

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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Karakteristik Briket Arang Sekam Padi dengan Penambahan Arang Cangkang Biji Karet Ishak Alhafis; Raswen Efendi; 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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The purpose of this research was the to best quality briquettes from a combination of rubber seed coals and rice husk charcoal. The treatments used were the different composition of rice husk charcoal with rubber seed shell charcoal, K1 (90% rice husk charcoal:10% rubber seed shell charcoal), K2 (80% rice husk charcoal:20% rubber shell charcoal), K3 (70 % rice charcoal husk:30% rubber seed shell charcoal), K4 (60% rice husk charcoal:40% rubber seed shell charcoal), and K5 (50% rice husk charcoal:50% rubber seed shell charcoal).Data obtained were analyzed using analysis of variance and followed by Duncan’s Multiple Range Test at 5% level. The best treatment is charcoal charcoal briquettes K5(50% rice husk charcoal:50% rubber seed shell charcoal) has a water content of 3.1085%, ash content 17.0099%, density content 1.1842 g/cm3, crushing strength content 0.0127 kg/cm2, calorific value of 5403.1761 kal/g, level of volatile matter32.0165%, and bound carbon content of 47.8651%.Keywords:briquettes, charcoal rice husk, rubber seed shell charcoal

Perbedaan Ukuran Partikel Terhadap Kualitas Briket Arang Batang Pisang Erizal Thoyeb; Farida Hanum Hamzah; Yelmira Zalfiatri
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 8 (2021): Edisi 2 Juli s/d Desember 2021
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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Banana stem contain beneficial compounds hemicellulose, cellulose and lignin which is quite high but has not been utilized optimally. This research aims to utilize banana stems as the main ingredient in making charcoal briquettes and get good quality briquette formulations. The study was conducted experimentally using a complete randomized design method consisting of 5 treatments and 3 replications to get 15 expremintal unitsand continued with Duncan’s New Multiple Range Test (DNMRT) at level 5%. The treatments in the study were particle size differences as include: 20 mesh, 40 mesh, 60, mesh, 80 mesh and 100 mesh. The parameters observed in this study were water content, vapour content, ash content, bound carbon content, density, fueled power and calorific value. The result of analysis of variance showed that the particle size charcoal dry banana stem had a significant effect on were water content, vapour content, ash content, bound carbon content, density, fueled power and calorific value. Selected treatment was 40 mesh which has water content 5.67%, vapour content 19,49%, ash content 17,66%, bound carbon content 57,17%, density 0.51g/cm3, fueled power 59x10-4 g/sec and calorific value 5304.13 cal/g.Keywords:briquettes, dry banana stem, particle size

RASIO SUSU FULL CREAM DAN MINYAK SAWIT MERAH PADA PEMBUATAN ES KRIM UBI JALAR KUNING (Ipomea batatas L.) Muhaiminati Adlina; Netti Herawati; 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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Ice cream is a semi-solid food made by freezing a mixture of milk, fats of animal and vegetable, sugar, and other foodstuffs. This study aims to get the best ratio between full cream milk and red palm oil. This research used a Complete Randomized Design (CRD) with four treatments and four replications. The treatment were ratio of full cream milk : red palm oil 100:0 (E0), 97:3 (E1), 94:6 (E2), 91:9 (E3). The data were statisticallyanalyzed using Analysis of Variance (ANOVA) and Duncan's New Multiple Range Test (DNMRT) at 5%. The research observed was overrun, melting rate, total solids, protein content, fat content, and sensory test. The best treatment of ice cream from this research was E2 which have overrun 23.45%, melting rate 12.47 minutes, total solids 33.01%, fat 5.17%, and protein 2.82%.The result of ice cream’s descriptive assesment testwere yellow colour (2.83), taste sweet (2.50), slightly flavour red palm oil (3.33), and texture creamy (2.26). Overall assessment hedonic test of ice cream was preferred by the panelists. Keywords : Ice cream, full cream milk, red palm oil

Efektifitas Buah Asam Kandis (Garcinia diocia Blume) sebagai Bahan Penggumpal dan Pengawet pada Produk Tahu Ilhamsyah Azri; Akhyar Ali; 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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The purpose of this study was to obtain the best concentration from kandis acid as a coagulant agent and preservative in tofu product. Thisresearch used a Completely Randomized Design (CRD) with six treatments and three replications, followed by Duncan’s New Multiple Range Test (DNMRT) at level 5%.The treatment of this researchwereAK1 (the concentration of the kandis acid solution 7,5%),AK2 (the concentration of the kandis acid solution10,0% ), AK3 (the concentration of the kandis acid solution 12,5%), AK4 (the concentration of the kandis acid solution 15,0%), AK5 (the concentration of the kandis acid solution 17,5%) andAK6 (the concentration of the kandis acid solution 20,0%). The analysis observed were acidity (pH), protein, total bacteria, descriptive and hedonic sensory tests of taste, color and softness.The best treatment of this research was the concentration of 15% kandis acid solution which has acidity level (pH) of 4.58, protein 15.65%, total bacteria 8.22 Cfu/ml, taste not sour, slightly color and slightly soft texture. Keyword :kandis acid, tofu,coagulant agent, preservative

PEMANFAATAN SIMBIOSIS MIKROALGA Chlorella sp. DENGAN VARIASI PENAMBAHAN AGROBOST UNTUK MENURUNKAN KADAR PENCEMARAN PABRIK KELAPA SAWIT Angelia Angelia; Fajar Restuhadi; 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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The purpose of this research was to get the best of microalgae (Chlorella sp.) symbiosis with variation of Agrobost to decreasing pollution level of palm oil mill effluent (POME) according to standard quality. This research used a completely randomized design (CRD) with 5 treatments and 3 replications. The treatments in this addition was microalgae Chlorella sp. as much 800 ml/L (Abundance of cells 6,3 x 106 cell/ml) of POME with some variations concentrations of Agrobost (0%, 1%, 2%, 3%, and 4%). The data obtained were analyzed statistically using ANOVA and DNMRT at 5% level. The result showed that the addition of Agrobost had significant affect for DO, Nitrate, and Phosphate. The treatment chosen from the result of this research was the P4treatment showed the highest level of reduction which had the value of Phospate of 61,05%, Nitrate of 77,63%, and increases in the DO of 564,49%. Keywords: Palm oil mill effluent, microalgae Chlorella sp., Agrobost.

Decreasing Levels of BOD, COD and Oil in Palm Oil Mill Effluent (Pome) Using Scale Up Experiment of Symbiosis Mutualism Technology Between Microalgae Chorella Sp and Agrobost Yelmira Zalfiatri; Fajar Restuhadi; Angga Pramana; Fajar Yuliandri
Jurnal Ilmu dan Teknologi Terapan Pertanian Vol 4 No 2 (2020): August 2020
Publisher : Politeknik Pertanian Negeri Payakumbuh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32530/jaast.v4i2.155

Biological processing liquid sago waste is carried out by utilizing microlagae which are symbiotic with decomposer bacteria. The aim of this research was to get chosen treatment of microalgae Chlorella sp. as a reducing BOD, COD and Oil content in Palm Oil Mill Effluent with symbiotic mutualism between microalgae Chorella sp and Agrobost. This research used a Complete Randomized Design (CRD) with treatment 5 times and replication 3 times. This research was microalgae 800 ml/L (with abundance 6.883.000 cell/ml) in 6000 ml of total treatment solution with 5 treatments of Agrobost (0% v/v, 4% v/v, 8% v/v, 12% v/v, and 16% v/v). Data processing using ANOVA and DNRT 5%, the results showed that the concentration of Agrobost had significant affects for BOD, COD, oil and pH. The chosen treatment from the result of this research was 16% v/v which had the value BOD 89.10 mg/L, COD 297.67 mg/L, oil 2.85 mg/L, and pH 9.05.

Stategi Pemasaran Digital Sebagai Pengembangan Usaha Minuman Fungsional “Onspot” di Kota Pekanbaru Jum'atri Yusri; Evi Rossi; Angga Pramana; Yelmira Zalfiatri; Ramayuni Ramayuni; Rusli Rustam
Journal of Community Engagement Research for Sustainability Vol. 1 No. 2 (2021): September
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat Universitas Riau

ONSPOT is a business owned by students of the Department of Agricultural Product Technology, Faculty of Agriculture, Riau University. This business is engaged in the contemporary beverage with the main ingredients of functional food yogurt and kefir. ONSPOT's business development received funding for activities through the University Student Entrepreneur Competition (KMP) activity in 2020 for the business development category. It is believed that this business prospect is quite promising in the future considering that ONSPOT products carry contemporary beverage products containing good bacteria that have an impact on health and have a good taste. However, the great potential that ONSPOT has to develop its products is not followed by an optimal marketing and branding process, where the marketing process is still carried out through communication from one person to another and through Instagram. The branding process is still constrained by minimal information. This causes the limitations of ONSPOT to be widely known by the public. Entrepreneurship development service activities by conducting training on ONSPOT website management and optimizing ONSPOT social media, so that ONSPOT appeals are increasingly recognized by the public

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.

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 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 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 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 M Fazil Marita TM Simbolon MELIYANA MELIYANA Mhd Andry Kurniawan Muhaiminati Adlina Muhammad Luthfi Muhammad Nur Cahyanto Netti Herawati Nita Rimayanti Nopiani, Yanti Noviar Harun Nul Hakim, Lukman NURMAN, GUSLIKO Pasaribu, Jekson Putra, Diswanto Putri Nada Sirait 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 Rizky Zulhardi Rossi, Evy Rozikhin RUSLI RUSTAM Saitun, Saitun Shanti Fitriani Silaban, Mastrina Siti Nurhajijah SITI SANTUN MULIA Sunardi Setiaries Sunardi Supranto Supranto 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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