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Yelmira Zalfiatri
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KARAKTERISTIK BRIKET ARANG SABUT KELAPA DENGAN CANGKANG KELAPA SAWIT Lasron Pahala Tua Nainggolan; Noviar Harun; Yelmira Zalfiatri
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 9 (2022): Edisi 2 Juli s/d Desember 2022
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Briquettes is solid fuels made from waste biomass by the carbonization method. Coconut coir and palm shell are biomass wastes that are not used optimally. Coconut coir and palm shell contain a lot of lignin and cellulose which can be used as an energy source in the form of charcoal briquettes.  The aims of this research were to get the best ratio of charcoal from a mixture of coconut coir charcoal and palm shell charcoal in the manufacture of charcoal briquettes in accordance with the Indonesian National Standard. This research was conducted experimentally using Completely Randomized Design (CRD) which consist of five treatments and four replications. The treatments in this research include the ratio of coconut coir charcoal and palm shell charcoal 50:50, 60:40, 70:30, 80:20, and 90:10. Data were statistically analyzed using Analysis of Variance (ANOVA) and then continued with Duncan’s Multiple Range Test (DMRT) at 5% level. The result of the analysis showed that the ratio of coconut coir charcoal and palm shell has a significant effect on water content, fix carbon content, ash content, and has not significantly affected calorific value.The best treatment briquettes was (50:50) with water content 5.09%, volatile matter content 52.79%, ash content 7.07%, fixed carbon content 35.06% and calorific value of 4882.11 cal/g. Keywords: coconut coir, palm shell, briquettes
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

Abstract

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.
Pemanfaatan Rebung Betung dalam Pembuatan Bakso Ikan Toman Sunardi Setiaries Sunardi; Vonny Setiaries Johan; Yelmira Setiaries Zalfiatri
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 10, No 2 (2018): Vol. (10) No. 2, Oktober 2018
Publisher : Agricultural Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (459.647 KB) | DOI: 10.17969/jtipi.v10i2.11100

Abstract

Tujuan dari penelitian ini adalah untuk mendapatkan perumusan terbaik betung rebung dan ikan toman dalam membuat bakso. Penelitian ini menggunakan acak lengkap desain terdiri dari lima perawatan dan setiap perlakuan diulang tiga kali. Perawatan yang dilakukan adalah RT1 (betung rebung dan ikan toman 10:90), RT2 (betung rebung dan ikan toman 20:80), RT3 (betung rebung dan ikan toman 30:70), RT4 (betung rebung dan toman ikan 40: 60), RT5 (betung rebung dan toman ikan 50: 50). Data dianalisis statistik menggunakan Anova, diikuti oleh darichristin baru beberapa berbagai tes (DNMRT) pada tingkat 5%. Hasilnya menunjukkan bahwa perlakuan terbaik adalah RT1 (betung rebung dan ikan toman 10:90) dengan kelembaban konten 63.72%, ash content 1,53%, protein content 11.65%, lemak konten 3.66%, serat kasar content 0,98%.
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

Abstract

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
PENGARUH TEPUNG AMPAS KEDELAI DALAM PEMBUATAN FLAKES UBI JALAR MERAH Yanti Nopiani; Dewi Fortuna Ayu; Evy Rossi; Yelmira Zalfiatri; Siti Nurhajijah
Jurnal Teknologi Pertanian Vol. 24 No. 2 (2023)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jtp.2023.024.02.3

Abstract

          Penelitian ini bertujuan untuk mengkaji pengaruh penambahan tepung ampas kedelai terhadap mutu flakes dari tepung ubi jalar merah.  Rancangan Acak Lengkap (RAL) digunakan dalam penelitian ini, dengan 6 perlakuan dan 3 ulangan. Perlakuan yang digunakan adalah penggunaan rasio tepung ubi jalar merah dan tepung ampas kedelai (w/w): UA0 (100:0%), UA1 ( 90:10%), UA2 (80:20%), UA3 (70:30%), dan UA4 (60:40%) dan UA5 (50:50%). Data yang diperoleh dianalisis secara statistik dengan menggunakan ANOVA dan diuji lanjut dengan DNMRT pada taraf 5%. Rasio penggunaan tepung ubi jalar merah dan tepung ampas kedelai berpengaruh nyata terhadap kadar air, abu, lemak, protein, serat kasar, ketahanan renyah flakes di dalam susu, dan uji sensori secara deskriptif dan hedonik (warna, aroma, tekstur dan rasa). Flakes terpilih adalah perlakuan UA2 (80:20%) yang memiliki kadar air, abu, lemak, protein, serat kasar 5,30%, 3,87%, 1,83%, 6,52%, dan 5,59%, sementara lama kerenyahan di dalam susu selama 163 detik. Hasil uji deskriptif UA2 adalah flakes berwarna orange kecoklatan, memiliki aroma ubi jalar, bertekstur agak renyah dan memiliki rasa ubi jalar merah. Selanjutnya hasil uji hedonik UA2 menunjukkan bahwa panelis menyukai flakes dari segi warna, aroma, tekstur dan rasa.
Pemanfaatan Digital Sebagai Upaya Untuk Meningkatkan Pemasaran Pandai Besi Rumbio Dengan Menggunakan Digital Marketing Agus Sutikno; Tito Handoko; Angga Pramana; Yelmira Zalfiatri; Yelly Zamaya; Harsanto Mursyid
Prosiding Seminar Nasional Hasil Penelitian dan Pengabdian Kepada Masyarakat 2022: Hasil Penelitian dan Pengabdian Kepada Masyarakat
Publisher : Lembaga Penelitian Pengabdian Kepada Masyarakat dan Dakwah Islamiyah Universitas Islam Kuantan Singingi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36378/prosidinguniks.v0i0.2726

Abstract

Teratak Village is one of the villages that has a blacksmith center that focuses on the production of plantation harvesting equipment. The potential of the blacksmith business in Teratak village, Rumbio Jaya District is very interesting to be in Kembangan through devotion in utilizing digital technology. The use of websites, social media in this digital era websites are very important by business people to help the buying and selling process widely, easily, and as a means of promoting the potential of the village. The process of developing a blacksmith micro-business in the Teratak village of Rumbio Jaya District, Kampar Regency, experienced an incomprehension using technology and very limited capital. After conducting education and assistance in community service activities through the Abdimas integration KKN program, the community has the knowledge and ability to empower websites and social media to do Go digital marketing.
Physicochemical Characteristics and Anti-Bacterial Ability of Liquid Soap with the Addition of Pandan Wangi Extract Hamzah, Farida Hanum; Putra, Diswanto; Zalfiatri, Yelmira; Pramana, Angga
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 12, No 1 (2023)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.industria.2023.012.01.3

Abstract

AbstractPandan wangi leaves have bioactive properties that can inhibit the growth of Staphylococcus aureus and Escherichia coli bacteria so they can prevent skin infections. The ability of pandan wangi leaf extract to inhibit microbial growth can be applied to liquid soap. This research was conducted to determine the characteristics of liquid soap with the addition of pandan wangi leaf extract. This study used a completely randomized design with five treatments and three replications. The treatment in this study was a variation of adding pandan wangi leaf extract to the liquid. soap formulation, which were 1.5; 2.0; 2.5; 3.0; and 3.5 grams. The data obtained was analyzed statistically using analysis of variance (ANOVA). The results of variance showed that the addition of pandan wangi leaf extract had a significant effect on foam stability, acidity (pH), anti-bacterial activity test, and sensory test. The liquid soap treatment chosen in this study was the addition of 3.5 grams of pandan wangi extract with a foam stability value of 81.52%, specific gravity of 1.0596 g/ml, viscosity of 271.7 mPas, acidity of 9.02, amount of free alkali 0%, has an anti-bacterial inhibition zone against Escherichia coli 11.22 mm and Escherichia coli 12.22 mm, does not irritate, and is preferred by hedonic panelists with a description of pandan wangi aroma.Keywords: anti-bacterial, liquid bath soap, pandan wangi leaf extract AbstrakDaun pandan memiliki sifat bioaktif yang dapat menghambat pertumbuhan bakteri Staphylococcus aureus dan Escherichia coli sehingga dapat mencegah infeksi kulit. Kemampuan ekstrak daun pandan wangi dalam menghambat pertumbuhan mikroba dapat diaplikasikan pada sabun cair. Penelitian ini dilakukan untuk mengetahui karakteristis sabun cair dengan penambahan ekstrak daun pandan wangi. Penelitian ini menggunakan rancangan acak lengkap dengan lima perlakuan dan tiga ulangan. Perlakuan dalam penelitian ini adalah variasi penambahan ekstrak daun pandan wangi dalam cairan. formulasi sabun, yaitu 1,5; 2,0; 2,5; 3,0; dan 3,5 gram. Data yang diperoleh dianalisis secara statistik menggunakan analysis of variance (ANOVA). Hasil varians menunjukkan bahwa penambahan ekstrak daun pandan wangi berpengaruh nyata terhadap stabilitas busa, keasaman (pH), uji aktivitas antibakteri, dan uji sensorik. Perlakuan sabun cair yang dipilih dalam penelitian ini adalah perlakuan penambahan 3,5 gram ekstrak pandan wangi dengan nilai stabilitas busa 81,52%, berat jenis 1,0596 g/ml, viskositas 271,7 mPas, keasaman 9,02, jumlah alkali bebas 0%, memiliki anti- zona hambat bakteri terhadap Escherichia coli 11,22 mm dan Escherichia coli 12,22 mm, tidak mengiritasi, dan disukai panelis hedonis dengan deskripsi aroma pandan wangi.Kata kunci: anti bakteri, ekstrak daun pandan wangi, sabun mandi cair
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

Abstract

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.
Peningkatan Citra Pangan Lokal Nisan dan Oluo Sebagai Oleh-oleh Wisata Rumah Lontiok di Desa Kuok Kecamatan Kuok, Kabupaten Kampar, Provinsi Riau Rahmayuni, Rahmayuni; Nopiani, Yanti; Pramana, Angga; Juarsa, Rahmadini Payla; Hasnah, Nur; Yunita, Imelda; Kurniawan, Mhd. Andry; Zalfiatri, Yelmira
Unri Conference Series: Community Engagement Vol 6 (2024): Seminar Nasional Pemberdayaan Masyarakat
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/unricsce.6.303-308

Abstract

The traditional food products of nisan and oluo are local heritage items obtained through the process of menggelek tobu. As local products, nisan and oluo have rich and distinctive cultural value. This study intends to explore the significant role that labeling and packaging design have in promoting and spreading local culture to the larger community, as well as in improving the perception of local nisan and oluo. Incorporating cultural components such as symbols, theme colors, patterns, and language into packaging design can give it a distinctive personality and attract customers. When packaging design effectively portrays the cultural richness and history of a region, local products like nisan and oluo become more appealing and instill a sense of pride in the local community. The results indicate that using cultural information on packaging design and labeling containing cultural information can be a useful strategy improving the perception of local nisan and oluo food products and bringing culture to a larger audience. In the era of globalization, efforts to preserve cultural diversity and promote local products should be recognized and strengthened through smart and sustainable packaging design. Local products can therefore be a powerful representation of valuable cultural identity and contribute positively to the economy and cultural awareness both nationally and internationally.
Penyuluhan Pemakaian BTP (Bahan Tambahan Pangan) pada Masyarakat di Desa Pagaruyung, Kecamatan Tapung, Kabupaten Kampar Johan, Vonny Setiaries; Pato, Usman; Efendi, Raswen; Fitriani, Shanti; Zalfiatri, Yelmira; Ibrahim, Ahmad; Hamzah, Faizah
Unri Conference Series: Community Engagement Vol 6 (2024): Seminar Nasional Pemberdayaan Masyarakat
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/unricsce.6.772-780

Abstract

Food additives are compounds that are deliberately added to food in certain quantities and sizes and are involved in processing, packaging and/or storage. Food additives are mixed ingredients that are not part of the food raw materials, but are added to food to influence the nature or shape of the food, including colorings, preservatives, flavorings, anti-caking agents, whiteners and thickeners. Most people use food additives without clear measurements, which will have negative consequences for people's health. Therefore, outreach activities are needed to the public regarding the proper and correct use of food additives. The aim of this service activity is to provide information about food additives to the community, especially the community in Pagaruyung village, Tapung District, Kampar Regency. With these service activities and publications, it will help disseminate information regarding the correct use of food additives. Before public outreach, a pre-test was given, where the level of public understanding regarding BTP was 60%. After presenting the BTP material, a post test was carried out where public understanding increased to 92%. For evaluation of the implementation of community service activities, almost all people felt the benefits and were very satisfied with the activities carried out.
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