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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
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The analysis of supply chain of palm oil in PT. Tribakti Sarimas, Riau Angga Pramana; Yelly Zamaya; Arum Rovarti Ningsih; Farida Hanum Hamzah; Yelmira Zalfiatri; Dihan Kurnia; Nita Rimayanti
AGROINTEK Vol 16, No 3 (2022)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v16i3.13792

Abstract

Supply chain at PT Tribakti Sarimas there are problems in the flow of materials. This research aims to identified supply chain and determine the priority of supply chain strategies at PT Tribakti Sarimas. This study has been conducted at PT Tribakti Sarimas Kuantan Singingi District Riau Province. The research methods used were qualitative descriptive. The respondents for this study are 30 farmers, 5 collectors, and 4 employees of PT Tribakti Sarimas. This research has shown that the supply chain of rubber at PT Tribakti Sarimas in Kuantan Singingi include farmers, collectors, PT Tribakti Sarimas amd consumers. The internal factor evaluation matrix has total score of 2.6919, while the external factor evaluation matrix has total score of 2.3707. The supply chain management strategy result at PT Tribakti Sarimas with AHP method shows that the chosen quantity weight is 0.279 and the chosen main alternative is the company maximizes the use of facilities and infrastructure to improve the quality of CPO with the weight is 0.165. Companies must pay attention to the quality of CPO by utilizing company facilities and infrastructure.
Pembuatan Nugget Ikan Kembung Dengan Penambahan Jamur Tiram M Fazil; Dewi Fortuna Ayu; Yelmira Zalfiatri
JURNAL AGROINDUSTRI HALAL Vol. 8 No. 1 (2022): Jurnal Agroindustri Halal 8(1)
Publisher : Lembaga Riset dan Pengabdian Kepada Masyarakat Universitas Djuanda Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (349.659 KB) | DOI: 10.30997/jah.v8i1.4561

Abstract

The purpose of this study was to obtain the best ratio of oyster mushrooms in addition to the quality of mackerel fish nugget. The research method used a completely randomized design CRD experiment consisting of four treatments and four replications. The treatments consisted of KJ1 (ratio of mackerel fish and oyster mushrooms 70:30), KJ2 (ratio of mackerel fish and oyster mushrooms 60:40), KJ3 (ratio of mackerel fish and oyster mushrooms 50:50), and KJ4 (ratio of mackerel fish and oyster mushrooms 40:60). The data obtained were statistically analyzed using analysis of variance and continued with Duncan's multiple range test (DMRT) at the 5% level. The results showed that the ratio of mackerel fish and oyster mushrooms significantly affected moisture, ash, protein, and crude fiber content, as well as descriptive sensory assessments such as color before and after frying, aroma before and after frying, texture before frying, elasticity, taste and overall hedonic assessment. The best treatment was KJ3 (ratio of mackerel fish and oyster mushrooms 50:50) which of 56.45% moisture 1.11% ash, 15.40% protein, and 2.98% crude fiber content. The overall sensory assessment of the nugget was slightly white color before frying, yellowness after frying, a little oyster mushroom flavoring before and after frying, a little soft texture, chewy, and slightly oyster mushroom taste.
Aktivitas antibakteri sabun transparan dengan penambahan ekstrak kulit nanas [Antibacterial activity of transparent soap with addition of pineapple peel extract] Dewi Fortuna Ayu; Adeline Palma Sari; Yelmira Zalfiatri
Jurnal Teknologi & Industri Hasil Pertanian Vol 27, No 2 (2022): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtihp.v27i2.118-130

Abstract

The ability of pineapple peel extract to inhibit Staphylococcus aureus thus it can be applied to a transparent soap.  The effect of pineapple peel extract addition in the inhibitory effect on the growth of Staphylococcus aureus bacteria and quality of transparent soap was studied.  The study used a complete randomized design with five treatments and three replications.  The data was statistically analyzed using ANOVA and continued with DNMRT at the level of 5%.  The treatments were different concentrations of pineapple peel extract addition: 0%, 1,5%, 2%, 2,5%, and 3% in the transparent soap.  The result showed that the variations of pineapple peel extract addition in the making of the transparent soap significantly affected antibacterial activity, water content, amount of fatty acids, free alkali, pH, foam stability, and sensory test.  The selected treatment from this study was 3% addition of pineapple peel extract.  Transparent soap from this treatment had 11.47% water content, 35.35% total fatty acid, 0.22% free alkali, 10.07 degree of acidity, 73.30% foam stability, and 26.36 mm antibacterial activity against S. aureus.  The descriptive test showed that the transparent soap had hard texture, dark brown color, pineapple flavor, and rather transparent.
PEMANFAATAN JERAMI NANGKA DALAM PEMBUATAN MI INSTAN Putri Nada Sirait; Shanti Fitriani; 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

Instant noodles are food product made from wheat flour and ripen after being cooked or brewed using boiling water or hot water in a short time. Instant noodles in this study were made using jackfruit straw. The purpose of this study was to get the selected treatment in the utilization of jackfruit straw on the characteristics of instant noodles. Treatment in the study were the use of jackfruit straw, namely JN1 (puree jackfruit straw 12.5%), JN2 (puree jackfruit straw 25%), JN3 (puree jackfruit straw 37.5%), and JN4 (puree jackfruit straw 50%). The study used a complete randomized design (CRD) with four treatments and four repeats. Data obtained was then statistically analyzed using analysis of variance (ANOVA) and then continued with Duncan’s Multiple Range (DMRT) at 5% level.  The results showed that the use of jackfruit straw significantly affected moisture, ash, protein, crude fiber, elongation, cooking loss, rehydration power, and hedonic sensory test assessment of overall.  JN2 treatment was chosen as the selected treatment which had 4.85% moisture, 0.77% ash, 8.82% protein, 3.87% crude fiber, 23.25% elongation, 8.50% cooking loss, 134.35% rehydration power, and hedonic assessment of overall rating is a bit liked by the panelists. Keywords:jackfruit straw, instant noodles, wheat flour
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.
Sifat fisik-kimia dan sensoris mayones minyak kedelai dan pasta biji ketapang (Terminalia cattapa L.) Listya Eka Wati; Shanti Fitriani; Yelmira Zalfiatri
Journal of Tropical AgriFood Volume 4, Nomor 2, Tahun 2022
Publisher : Jurusan Teknologi Hasil Pertanian Universitas Mulawarman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35941/jtaf.4.2.2022.8355.105-114

Abstract

Biji ketapang merupakan bahan pangan lokal yang pemanfaatannya belum optimal. Kandungan lemak dan protein yang tinggi pada biji ketapang memungkinkan untuk digunakan sebagai bahan pembuatan mayones dalam upaya meningkatkan diversifikasi pangan. Minyak yang biasa digunakan untuk membuat mayones adalah minyak kedelai. Tujuan dari penelitian ini adalah untuk mendapatkan formulasi mayones minyak kedelai dan pasta biji ketapang terbaik yang sesuai dengan persyaratan mutu mayones. Penelitian ini dilakukan secara eksperimen dengan menggunakan rancangan acak lengkap non faktorial dengan lima perlakuan dan tiga ulangan. Data yang diperoleh dianalisis secara statistik menggunakan Analysis of Variancedan dilanjutkan dengan uji Duncan’s New Multiple Range Test. Hasil penelitian menunjukkan bahwa perbandingan minyak kedelai dan pasta biji ketapang berpengaruh nyata terhadap kadar air, kadar abu, kadar lemak, kadar protein, kestabilan emulsi, viskositas, dan karakteristik sensoris warna, rasa, dan kekentalan. Perlakuan terbaik dalam penelitian ini adalah perbandingan minyak kedelai dan pasta biji ketapang (90% : 10% b/b) dengan kadar air 20,35%, kadar abu 1,35%, kadar lemak 68,44%, kadar protein 3,95%, viskositas 103.556 cP, dan kestabilan emulsi sebesar 99,23%. Hasil uji deskriptif menunjukkan mayones berwarna kuning kecokelatan, agak beraroma minyak kedelai, berasa minyak kedelai, kental, serta disukai panelis secara keseluruhan.
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.
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