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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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KARAKTERISTIK FISIKOKIMIA BRIKET ARANG BATANG KELAPA SAWIT DENGAN PENAMBAHAN ARANG TEMPURUNG KELAPA Hakim Santo; Vonny Setiaries Johan; Yelmira Zalfiatri; Yanti Nopiani
SAGU Vol. 22 No. 1 (2023): SAGU Journal – Agri. Sci. Tech., Maret, 2023, Vol. 22 : No. 1
Publisher : Fakultas Pertanian Universitas Riau

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Abstract

Oil palm trunks and coconut shells are biomass waste that can be used to make charcoal briquettes as an alternative energy source since they contain lignin and cellulose. The goal of this study was to find the optimum briquette character from a combination of oil palm trunk charcoal and coconut shell charcoal. This study employed a completely randomized design (CRD) with five treatments and three replications. In this investigation, the ratios of oil palm trunk to coconut shell charcoal were 90:10, 80:20, 70:30, 60:40, and 50:50. The data was statistically examined using analysis of variance (ANOVA) and Duncan’s New Multiple Range Test (DNMRT) at the 5% level. The study revealed that the ratio of oil palm trunk and coconut shell charcoal had an effect on specific gravity, moisture content, fixed carbon content, ash content, and calorific value. Briquettes (50:50) with a density of 0.77 g/cm3, a water content of 4.07%, a volatile content of 14.52%, an ash content of 6.25%, a carbon content of 75.14%, and a calorific value of 7,998.07 cal/g were the best treatment.
KONSENTRASI ASAM FOSFAT (H3PO4 ) TERHADAP KARAKTERISTIK ARANG AKTIF DARI TEMPURUNG BUAH NIPAH Saitun; Usman Pato; Yelmira Zalfiatri
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; Yelmira Zalfiatri; Angga Pramana
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.
APPLICATION OF BENENG TARO STARCH EDIBLE FILM WITH THE ADDITION OF PINEAPPLE EXTRACT IN PINEAPPLE DODOL Trivira Wulansuci; Yelmira Zalfiatri; Yanti Nopiani; Chandra Gunawan; Anne Mudya Yolanda
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. 
Sifat fisik-kimia dan sensoris mayones minyak kedelai dan pasta biji ketapang (Terminalia cattapa L.) Wati, Listya Eka; Fitriani, Shanti; Zalfiatri, Yelmira
Journal of Tropical AgriFood Volume 4, Nomor 2, Tahun 2022
Publisher : Department of Agricultural Products Technology, Mulawarman University

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.
PEMBUATAN SABUN TRANSPARAN DENGAN PENAMBAHAN EKSTRAK BATANG PEPAYA SEBAGAI ANTIBAKTERI zalfiatri, yelmira; Hamzah, Faizah; Simbolon, Marita TM
Chempublish Journal Vol. 3 No. 2 (2018): Chempublish Journal
Publisher : Department of Chemistry, Faculty of Science and Technology Universitas Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (197.939 KB) | DOI: 10.22437/chp.v3i2.5713

Abstract

Penelitian ini bertujuan untuk mendapatkan jumlah penambahan ekstrak batang pepaya dalam menghambat pertumbuhan Escherichia coli dan Staphylococcus aureus dalam pembuatan sabun transparan. Penelitian menggunakan rancangan acak lengkap yang terdiri dari 4 perlakuan dan 4 ulangan. Perlakuan dalam penelitian ini adalah batang pepaya ml (P1), penambahan ekstrak batang pepaya 15 ml (P2), penambahan ekstrak batang pepaya 20 ml (P3), penambahan ekstrak batang pepaya 25 ml (P4). Parameter yang diamati adalah kadar air, kadar asam lemak, asam lemak bebas / alkali bebas, pH, stabilitas busa, uji antibakteri dan uji iritasi. Hasil penelitian menunjukkan bahwa penambahan ekstrak batang pepaya berpengaruh nyata terhadap kadar air, kadar asam lemak, asam lemak bebas, pH, stabilitas busa, uji antibakteri dan uji iritasi. Perlakuan yang dipilih dalam penelitian ini adalah perlakuan P3 (penambahan ekstrak batang pepaya 20mg / ml) dengan kadar air 13,24%, asam lemak total 27,00, asam lemak bebas 1,73%, pH, 11,06, stabilitas busa 90,99%, aktivitas antibakteri terhadap S. aureus 8.57 mm dan E.coli 10.33 mm, iritasi erythema 0.05 (hampir tidak terlihat).
Karakteristik biodiesel dari minyak jelantah menggunakan katalis abu gosok dengan variasi penambahan metanol Zalfiatri, Yelmira; Restuhadi, Fajar; Zulhardi, Rizky
Chempublish Journal Vol. 4 No. 1 (2019): Chempublish Journal
Publisher : Department of Chemistry, Faculty of Science and Technology Universitas Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (160.487 KB) | DOI: 10.22437/chp.v3i1.5774

Abstract

Biodiesel is the reaction esterification and transesterification between oil and alcohol. Biodiesel raw materials in the form of vegetable oil, one of which is Waste Cooking Oil (WCO). This study aims to obtain the addition of the best methanol in the manufacture of biodiesel from cooking oil. The research method used Randomized Complete Design (RAL) with M1 treatment (methanol 65 ml), M2 (methanol 75 ml), M3 (methanol 85 ml) and M4 (95 ml methanol). The best result was obtained with addition of 95 ml of methanol (M4) with 0.42 mg KOH / g, total glycerol 0,08%, flash point 227 ° C, saponification number 123,46 mg KOH / g and methyl ester 99 , 4%.
Pembuatan Plastik Biodegradable dari Pati biji Durian dan Pati Biji Nangka Zalfiatri, Yelmira; Rozikhin, Rozikhin; Hamzah, Farida Hanum
Chempublish Journal Vol. 5 No. 2 (2020): Chempublish Journal
Publisher : Department of Chemistry, Faculty of Science and Technology Universitas Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/chp.v5i2.7988

Abstract

Durian seeds and jackfruit seeds are agricultural waste containing high starch, which can be used as raw material for biodegradable plastic. The purpose of this research was to get the best formulation on the making of biodegradable plastic based on starch of durian seed and starch of jackfruit seed with addition of beeswax. This research was conducted experimentaly by using complete randomized design (CRD) which consists of five treatments and three replications, thus analysis of variance (ANOVA) and followed by Duncan’s New Multiple Range Test (DNMRT) at level 5%. The treatments in this research were P1 (starch of jackfruit seed 5%), P2 (starch of durian seed 1,25% : starch of jackfruit seed 3,75%), P3 (starch of durian seed 2,5% : starch of jackfruit seed 2,5%), P4 (starch of durian seed 3,75% : starch of jackfruit seed 1,25%), and P5 (starch of durian seed 5%) in formulation of biodegradable plastic. The best treatment was P2 which has a thickness of 0,76 mm, water resistance of 59,19%, water vapor transmission rate of 4,53 g/cm2/h, tensile strength of 21,57 MPa, and elongation of 6,58%.
Stabilisasi Elektrostatik Pickering Emulsion Berbasis CNC–Kitosan dan Minyak Biji Kelor sebagai Edible Coating pada Buah Tomat Gunawan, Chandra; Kurniawan, Mhd Andry; Wahyudi, Eko; Pramana, Angga; Ar, Nur Hasnah; Salman, Annisa Nazifa; Ristia, Jeany; Zalfiatri, Yelmira; Zulhayada, Nasya; Wulandari, Dwi Seprina
Teknotan: Jurnal Industri Teknologi Pertanian Vol 20, No 2 (2026): TEKNOTAN, Agustus 2026
Publisher : Fakultas Teknologi Industri Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jt.vol20n2.12

Abstract

Stabilitas dan sifat antarmuka emulsi pickering berperan penting dalam menentukan efektivitas edible coating untuk mengendalikan susut bobot buah pascapanen. Penelitian ini bertujuan mengembangkan emulsi Pickering berbasis kompleks selulosa nanokristalin–kitosan (CNC–kitosan) dan minyak biji kelor, serta mengevaluasi keterkaitan sifat fisikokimia emulsi terhadap penurunan susut bobot tomat selama penyimpanan. Emulsi diformulasikan dengan variasi rasio minyak:air yaitu 1:1 (NCM1), 1:2 (NCM2), dan 1:3 (NCM3) dan dikarakterisasi berdasarkan potensial zeta, sudut kontak, viskositas, indeks emulsifikasi (EI), dan indeks kriming (CI). Struktur antarmuka dianalisis menggunakan SEM. Emulsi diaplikasikan sebagai edible coating pada tomat, dan susut bobot diamati selama 15 hari. Hasil menunjukkan bahwa perbedaan komposisi emulsi secara signifikan memengaruhi stabilitas dan sifat antarmuka. Emulsi NCM2 menunjukkan performa terbaik dengan sudut kontak tertinggi (105,6°), EI stabil, CI terendah, serta lapisan antarmuka yang lebih rigid, sehingga menghasilkan susut bobot tomat terendah, yaitu sekitar 12,6% pada hari ke-15. Emulsi NCM3 juga stabil akibat viskositas dan repulsi elektrostatik yang tinggi, namun efektivitasnya sedikit lebih rendah dibanding NCM2. Temuan ini menegaskan bahwa rigiditas antarmuka lebih menentukan performa edible coating dibandingkan stabilitas koloid semata dan berpotensi memperpanjang umur simpan tomat.
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