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All Journal Teknotan: Jurnal Industri Teknologi Pertanian Agrointek agriTECH Jurnal Agroindustri Industria: Jurnal Teknologi dan Manajemen Agroindustri Abdimas Talenta : Jurnal Pengabdian Kepada Masyarakat Dinamisia: Jurnal Pengabdian Kepada Masyarakat Jurnal Teknologi & Industri Hasil Pertanian TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Jurnal Ilmiah Sinus Business Innovation and Entrepreneurship Journal Jurnal Teknologi Hasil Pertanian Unri Conference Series: Community Engagement Cendekia Niaga Jumat Ekonomi: Jurnal Pengabdian Masyarakat Sagu Bhakti Nagori (Jurnal Pengabdian kepada Masyarakat) Journal of Applied Agricultural Science and Technology Makara Journal of Technology IJAE Journal of Systems Engineering and Management JP2N: Jurnal Pengembangan Dan Pengabdian Nusantara Jcommits : The Journal of Community Empowerment, Innovation, and Sustainability
Rahmadini Payla Juarsa
Universitas Riau
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Social Sciences Other

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PHYSICOCHEMICAL AND SENSORY CHARACTERISTICS OF NONI–LEMONGRASS POWDERED DRINK AT DIFFERENT JUICE RATIOS Khansa Tasya Nabila; Raswen Efendi; Rahmadini Payla Juarsa; Annisa Nazifa Salman; Anik Nur Habyba
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.v25i1.30

Abstract

Commercial noni powder generally has a bitter taste and an unpleasant aroma; therefore, lemongrass was added to improve its sensory characteristics. The purpose of this research was to obtain the best formulation for the physicochemical and sensory characteristics of noni juice and lemongrass juice powder drinks in accordance with SNI 01-4320-1996. The treatments consisted of MS1 (noni juice 85% and lemongrass juice 15%), MS2 (noni juice 75% and lemongrass juice 25%), MS3 (noni juice 65% and lemongrass juice 35%), and MS4 (noni juice 55% and lemongrass juice 45%). Data were statistically analyzed using analysis of variance (ANOVA), followed by Duncan’s Multiple Range Test (DMRT) at the 5% significance level. The result showed the juice ratio had a significant effect on yield, moisture content, ash content, total dissolved solids, dissolution time, antioxidant activity, and organoleptic. The optimum treatment in this research was MS3 (noni juice 65% and lemongrass juice 35%), which meets the quality requirements for powdered drinks as specified in SNI 01-4320-1996. The powdered drinks with the MS3 treatment had a yield of 43,26%, moisture content of 1,91%, ash content of 1,54%, total dissolved solids of 15,20°Brix, dissolution time of 25,92 seconds, and antioxidant activity of 67,48%. The product had slightly cloudy, a slightly noni aroma, a slightly lemongrass aroma, a slightly noni taste, a slightly lemongrass aroma, and a slightly lemongrass taste. The MS3 treatment has met the quality requirements for powdered drinks in accordance with SNI 01-4320-1996.
PENENTUAN PRIORITAS PENGENDALIAN PERSEDIAAN PADA INDUSTRI MAKANAN PAGI DI KOTA PEKANBARU MENGGUNAKAN KLASIFIKASI ABC Rahmadini Payla Juarsa; Ariandini Simalongo; Shiva Ainda Firdaus; Gilbert Ernest Siburian
SAGU Vol. 22 No. 2 (2023): SAGU Journal – Agri. Sci. Tech., September, 2023, Vol. 22 : No. 2
Publisher : Fakultas Pertanian Universitas Riau

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Abstract

The breakfast food industry was a micro, small, and medium enterprise that produced various preparations for breakfast. The products produced were yellow noodles, leaf lontong, plastic lontong, fried tofu, and peanut sauce. The breakfast food industry did not have a system for prioritizing inventory control. As a result, the industry often experienced stock shortages when demand was high and excess stock when demand was low. Therefore, this research aimed to identify and classify products using the ABC classification method to obtain product classes that required special attention to avoid shortages or excess inventory. ABC classification was a method of classifying objects based on their profit value. Products with more excellent profit value were given the highest priority so that they were always ready to be produced and always had stock. This research used data on the number of sales and product prices in the breakfast food industry in 2022. The research results showed that yellow noodles and leaf lontong were included in class A, plastic lontong was included in class B, and fried tofu and peanut sauce were included in class C. The products included in class A needed high priority because they contributed more than 75% of the total industrial profits. Meanwhile, products belonging to class B got medium priority, and products in class C got low priority for inventory control.
DESAIN KEMASAN DENGAN MENGGUNAKAN METODE QUALITY FUNCTION DEPLOYMENT (QFD) PADA PRODUK SNACK BAR Mhd Andry Kurniawan; Rahmadini Payla Juarsa; Eben Ezer Sianturi; Akmal Hawari; Salsabila Khairumi; Gilbert Ernest Siburian; Andreas Sahat Aritonang
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

Quality function deployment (QFD) is an effective method for providing solutions to problems because it identifies consumer needs and expectations and their use in the development process. The packaging design of a snack bar product is designed using QFD methodology, with the assistance of house of quality (HOQ). The data from the questionnaire will be collected, analyzed and applied to QFD. This study aims to design packaging designs that meet consumer needs and preferences, especially in the development and design of the latest, most innovative and best snack bar products. By integrating the QFD method, two packaging design proposals were obtained to meet consumers’ needs and desires for snack bar product packaging that meets the criteria of five priority specifications, in which consumers want snack bar packaging to have clear product images and information, intuitive packaging design, convenient and modern packaging appearance, brand representation, and packaging materials that are not easily damaged.
Co-Authors Addiena Syahvina Nasution Ahmad Ibrahim Roni Surya Hasibuan Akmal Hawari Aldino, Zulvani Dwi Amrizal Amrizal Anania Rahmah Anania Rahmah Anaya, Nurul Fatya Andreas Sahat Aritonang Andry Kurniawan, Mhd Angga Pramana Anggi Nurikholifa Anik Nur Habyba Annisa Nazifa Salman Anthony Hamzah Aqil, Nazliana Aqila, Nazliana Ariandini Simalongo Arum Rovarti Ningsih Arum Rovarti Ningsih Audia, Farhana Aulia, Zesma Ayu Diana Ayu Diana Bela, Aldi Okta Chandra Gunawan Cibro, Royando Cika Maulidia Putri Dewi Fortuna Ayu Dinda Yusra Danil Dwi Visti Rurianti Eben Ezer Sianturi Eka Kurnia, Eka Eko Wahyudi Eko Wahyudi Erliza Hambali Erpiani Siregar Erpiani Siregar Evy Rossi Fadlila Endyra Fauziah Fachrani Fikratul Ikhsan Firdaus, Shiva Ainda Gilbert Ernest Siburian Hanif, M. Khairul Hanik Atus Sangadah Hasnah AR, Nur Hasnah, Nur Imelda Yunita Imelda Yunita Jeany Ristia Jeany Ristia Jumiati, Melvy Khansa Tasya Nabila Kuniawan, Andry Lia Nurdianti M. Idris M. Idris Masruri, Niskan Walid Masyitah Maulina, Wulan Puti Mhd Andry Kurniawan Mhd Andry Kurniawan Miftahulnisa Nurisnani Nabilla Prima Ambarwati Nadya Novianti Dwi Putri Nainggolan, Ledy Pretty Natasya Dwi Kinanti Ningsih, Arum Rovarti Nopiani, Yanti Nur Hasnah Nur Hasnah Nur Hasnah AR Nur Hasnah AR Nurtani, Anjelina Parsitogi, Bintang Putra, Aidil Jaya Qalbi, Raihanul Rahmayani, Irma Rahmayuni Rahmayuni Raihanul Qalbi Raswen Efendi Rasyid, T. Afnan Robby Ilham Alfayet Salsabila Khairumi Shiva Ainda Firdaus Sianturi, Eben Ezer Siburian, Gilbert Ernest Simalongo, Ariandini Sintia Widia Ningsih SISPA PEBRIAN Siti Nuraisah Situmorang, Budi Lambok Takifa, Adrina Tito Handoko USMAN PATO Vivin Jenika Putri Vivin Jenika Putri Vonny Setiaries Johan Yelmira Yelmira Zalfiatri Yossie Kharisma Dewi Yudha Alvarizi