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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 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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KONSENTRASI ASAM FOSFAT (H3PO4 ) TERHADAP KARAKTERISTIK ARANG AKTIF DARI TEMPURUNG BUAH NIPAH Saitun; Pato, Usman; Zalfiatri, Yelmira
SAGU Vol. 23 No. 1 (2024): SAGU Journal – Agri. Sci. Tech., Maret, 2024, Vol. 23 : No. 1
Publisher : Fakultas Pertanian Universitas Riau

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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%, H3PO410%, H3PO4 12.5%, and H3PO4 15%. Parameters 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 F count ≥ F table and continued with Duncan’s multiple range test (DMRT) at level 5%. The results showed that increasing the concentration of phosphoric acid used significantly affected 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.
MINYAK ATSIRI KULIT BUAH JERUK MANIS DENGAN MENGGUNAKAN METODE DESTILASI UAP Rizkiyah; Zalfiatri, Yelmira; Pramana, Angga
SAGU Vol. 23 No. 2 (2024): SAGU Journal – Agri. Sci. Tech., September, 2024, Vol. 23 : No. 2
Publisher : Fakultas Pertanian Universitas Riau

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Abstract

Essential oil from sweet orange peel can be obtained through a distillation process. Steam distillation is one of the methods commonly used to extract essential oils. This study aims to find the best distillation time for the physicochemical properties of essential oil from sweet orange peel. The study was conducted experimentally using a completely randomised design (CRD) method with 5 treatments and 3 replications to obtain 15 experimental units. The treatments in this study were P1 (2 hours), P2 (3 hours), P3 (4 hours), P4 (5 hours), and P5 (6 hours). The results of the study were analysed statistically using analysis of variance (ANOVA). The DMRT test was carried out at the 5% level if the F count was greater than the F table. Yield, refractive index, specific gravity, colour, and solubility in alcohol were the parameters analysed in this study. The results showed that distillation time affected the results analysed. P5 was the best treatment in this study, with a distillation time of 6 hours, producing a yield of sweet orange peel essential oil of 0.64%. This treatment has a refractive index of 1.4745, a specific gravity of 0.8119 g/ml, a colour L (brightness) of 31.48, a* (redness) of -0.2800, b* (yellowness) of 2.82, and a solubility in clear alcohol of 1:1.
Pemanfaatan Limbah Kulit dan Bonggol Nanas menjadi Minuman Fermentasi Teapche untuk Mendukung Pertanian Zero Waste di Desa Pagaruyung Johan, Vonny Setiaries; Zalfiatri, Yelmira; Ningsih, Arum Rovarti; Putri, Nadya Novianti Dwi; Ihsan, Fikratul; Endyra, Fadlila; Nasution, Addiena Syahvina; Roni, Masyitah; Roni, Ahmad Ibrahim
Bersama : Jurnal Pengabdian Kepada Masyarakat Vol. 3 No. 2 (2025): Bersama: Jurnal Pengabdian Kepada Masyarakat
Publisher : Fakultas Pertania Universitas Muara Bungo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36355/bsm.v3i2.58

Abstract

Desa Pagaruyung merupakan sentral perkebunan dan pengolahan yang dikenal sebagai “Kampung Nanas), terletak di Kabupaten Kampar. Beberapa UMKM di Desa Pagaruyung telah menghasilkam produk olahan nanas berupa keripik, sirup dan sale nanas. Meningkatnya permintaan akan produk olahan nanas menyebabkan meningkatnya jumlah limbah nanas berupa kulit dan bonggol yang tidak termanfaatkan. Kegiatan pengabdian masyarakat ini bertujuan untuk meningkatkan pengetahuan peserta pelatihan dalam memanfaatkan kulit dan bonggol nanas menjadi produk bernilai ekonomi dan mendorong terwujudnya pertanian berkelanjutan. Metode yang digunakan adalah Participatory Rural Appraisal (PRS) yang memungkinkan mitra berpartisipasi aktif dalam kegiatan sejak identifikasi masalah sampai akhir kegiatan. Tahapan dalam pengabdian ini meliputi: tahap penyuluhan pembuatan tepache dan evaluasi kebermanfaatan kegiatan. Berdasarkan hasil kuesioner menununjukkan terjadi peningkatan pengetahuan peserta berkisar antar 66,67%-100% terhadap proses pembuatan minuman tepache, manfaat tepache terhadap kesehatan dan kemasan yang cocok untuk produk tepache.
Edible Film Application from Red Ginger Starch as Seblak Seasoning Packaging Melati Savira Habsari; Yelmira Zalfiatri; Dewi Fortuna Ayu; Annisa Nazifa Salman; Cecep Ijang Wahyudin
Journal of Agriculture, Agribusiness, Welfare, Technology, Humanity, Environment, Social, and Economy Vol. 1 No. 4 (2026): Januari 2026 Edition
Publisher : Fakultas Teknologi Pertanian Unsultra

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.64690/agrones.v1i4.628

Abstract

Edible film was a thin layer made from agricultural-based raw materials that was applied as a coating on food components and was directly consumable. Red ginger as a herbal plant contained polysaccharides that had the potential to serve as a starch source. This study aimed to obtain the best edible film formulation with the addition of red ginger starch, which was applied as packaging for seblak seasoning. The research was conducted experimentally using a completely randomized design (CRD) consisting of five treatments and three replications. The treatments included P1 with 0.5 g of red ginger starch, P2 with 1.0 g, P3 with 1.5 g, P4 with 2.0 g, and P5 with 2.5 g. The observed parameters were water vapor transmission rate, thickness, solubility, dissolution time in seblak seasoning, and moisture content of the edible film applied to the seasoning. Based on the results, the selected treatment was P1 (0.5 g red ginger starch), which produced a water vapor transmission rate of 4.58 g/m²•hour, a thickness of 0.18 mm, a solubility of 91.08%, a dissolution time of 1 minute 3 seconds in seblak seasoning, and a moisture index of 0.0711 g on the sixth day.
APPLICATION OF BENENG TARO STARCH EDIBLE FILM WITH THE ADDITION OF PINEAPPLE EXTRACT IN PINEAPPLE DODOL Wulansuci, Trivira; Zalfiatri, Yelmira; Nopiani, Yanti; Gunawan, Chandra; Yolanda, Anne Mudya
SAGU Vol. 25 No. 1 (2026): SAGU Journal – Agri. Sci. Tech., Maret, 2026, Vol. 25 : No. 1
Publisher : Fakultas Pertanian Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/jsg.v25i1.78

Abstract

The objective of this study was to determine the optimal combination of beneng taro starch and pineapple peel extract in the formulation of edible films for pineapple dodol packaging. As a semi-moist food,  pineapple dodol is highly susceptible to spoilage, therefore the application of an edible film coating serves  as a strategic solution to extend its shelf life. This research evaluates how varying these components affects the functional characteristics of the film to ensure maximum protection for the product. The experimental design used was a completely randomized factorial design with 2 factors, namely the addition of taro starch (2 g, 3 g, 4 g, 5 g) and the addition of pineapple peel extract (1%, 2%, 3% v/v), with 3 repetitions. Parameters observed were edible film thickness, water vapor transmission rate (WVTR), water resistance, moisture content of the dodol, total plate count (TPC), and sensory aroma evaluation. Data were statistically using Analysis of Variance (ANOVA) and continued with Duncan’s Multiple Range Test (DMRT) at the 5% level. Results indicated an interaction effect between starch and extract on the WVTR  and water resistance of the edible film.  The individuals treatments significantly affected thickness, WVTR, water resistance, moisture, TPC, and aroma scores. The best treatment was P5K3 (5 g of beneng taro starch and 3% pineapple peel extract) with criteria of thickness 0.221 mm, WVTR 6.67 g/m²/hour, percentage swelling water resistance 81.71%, moisture content 20.50%, TPCS 3.52 log CFU/g, and descriptive aroma of pineapple dodol 1.33 (not rancid) lasts until the 6th day. 
Isolation and Characterization of Cellulose from Sugar Palm Pulp Using the Alkaline Method Yelmira Zalfiatri; Rahmayuni Rahmayuni; Rahmadini Payla Juarsa; Yanti Nopiani; Ahmad Ibrahim Roni Surya Hasibuan; Dinda Yusra Danil; Siti Nuraisah
Journal of Applied Agricultural Science and Technology Vol. 10 No. 2 (2026): Articles in Press
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55043/jaast.v10i2.352

Abstract

Sugar palm pulp is a by-product generated during the palm starch filtration process and contains lignocellulosic components. These lignocellulosic components can be separated through a delignification process. One chemical method of delignification uses an alkaline solvent. This study aimed to determine the optimal concentration of sodium hydroxide (NaOH) for maximising cellulose yield from sugar palm pulp and to characterise the resulting cellulose. The research was conducted using a completely randomised design (CRD) with four treatments and four replications. The treatments consisted of varying NaOH concentrations: K1 (1% w/v), K2 (3% w/v), K3 (5% w/v), and K4 (7% w/v). Observations were made on yield, moisture content, ash content, pH, colour, and iodine test. Data were analysed using analysis of variance (ANOVA). If the calculated F-value was greater than or equal to the tabulated F-value, the treatment effect was considered significant, and the analysis proceeded with Duncan's multiple range test at the 5% significance level. The results showed that sodium hydroxide concentration significantly affected yield, moisture content, ash content, pH, and colour. The selected treatments (3% NaOH concentration) yielded cellulose with the following characteristics: yield of 34.07%, moisture content of 6.8%, ash content of 5.99%, pH of 8.68, and whiteness degree of 36.65%. The colour coordinates were L=37.27 (low brightness) a=0.62 (slight redness) b=1.74 (slight yellowness). The iodine test resulted in a brown colour, indicating a positive reaction for cellulose.
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 : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | 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.
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 Anne Mudya Yolanda Annisa Nazifa Salman Antoni, Fiki Fadel bema, eykel sura Candra Efendi Hasibuan Carles Pernando Cecep Ijang Wahyudin 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 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 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 NURMAN, GUSLIKO Pasaribu, Jekson Putra, Diswanto Putri Nada Sirait Putri, Mutiara Riyanto 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 Nuraisah 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 Wulansuci, Trivira Yasa Rudin Yelly Zamaya Yulia Citra Yuliandri, Fajar Yunisa, Fina Yusmarini Yusmarini Zulhardi, Rizky