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Dewi, Yossie Kharisma
Universitas Riau
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LAMA FERMENTASI TERHADAP KUALITAS BIOETANOL BERBAHAN BAKU BUAH MANGROVE API-API Hanum Hamzah, Farida; Fortuna Ayu, Dewi; Kharisma Dewi, Yossie; Yunita, Imelda; Vorensi, Vikky
Jurnal Agroindustri Vol. 14 No. 2 (2024): November 2024
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/jagroindustri.14.2.180-189

Abstract

Populasi dunia yang terus bertambah pesat, ketersediaan bahan bakar fosil semakin menurun, sehingga diperlukan alternatif energi lainnya yang berasal dari energi terbarukan yang ramah lingkungan seperti pemanfaatan bioetanol. Bioetanol dapat berasal dari tumbuhan, yang mengandung gula seperti pati atau selulosa. Pati yang terkandung pada bahan akan dikonversi menjadi gula dan selanjutnya diubah menjadi bioetanol. Buah mangrove api-api berpotensi sebagai bahan baku dalam pembuatan bioetanol. Kandungan karbohidrat yang terdapat di buah mangrove api-api ini bisa dimanfaatkan menjadi bahan baku pembuatan bioetanol. Penelitian bertujuan untuk mendapatkan lama fermentasi terbaik terhadap kualitas bioetanol buah mangrove api-api. Penelitian menggunakan metode Rancangan Acak Lengkap (RAL) yang terdiri dari lima perlakuan lama fermentasi (4, 5, 6, 7, dan 8 hari) dan tiga kali pengulangan. Parameter yang diuji meliputi kadar bioetanol, rendemen bioetanol, derajat keasaman bioetanol, dan uji warna bioetanol. Data dianalisis secara statistik menggunakan analysis of variance (ANOVA) dilanjutkan dengan Duncan’s  Multiple Range Test (DMRT) pada taraf 5%. Hasil analisis menunjukkan bahwa lama fermentasi pada pembuatan bioetanol berpengaruh signifikan terhadap kadar bioetanol, rendemen bioetanol dan derajat keasaman bioetanol, namun tidak berpengaruh secara signifikan terhadap uji warna bioetanol. Perlakuan P4 (7 hari lama fermentasi) dipilih sebagai perlakuan terbaik, dengan kadar bioetanol 12,24%, rendemen bioetanol 28,89%, tingkat keasaman 5,46, dan indeks warna L* 32,32%, a* 3,17, b* 2,10.
Physicochemical and Organoleptic Properties of Crackers From Native and Heat Moisture Treatment (HMT) of Breadfruit Flour Putri, Rindika Agustalisma; Fitriani, Shanti; Dewi, Yossie Kharisma
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 17, No 2 (2025): Vol. (17) No. 2, Oktober 2025
Publisher : Agriculture Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/jtipi.v17i2.33451

Abstract

Crackers are one of the biscuit are made through a fermentation process with yeast, thin in shape, salty taste, crunchy texture, and if broken the cross-section of the pieces is layered. The main ingredient of crackers is flour. The purpose of this study was to determine the effect of varying concentrations of native and HMT modification of breadfruit flour on the physicochemical and organoleptic composition of crackers and to obtain the selected concentrations. This research was conducted experimentally using a completely randomized design with six treatments and three replications. The treatment for this study were SK1 (50% native breadfruit flour), SK2 (75% native breadfruit flour), SK3 (75% native breadfruit flour), SK4 (50% modified breadfruit flour), SK5 (75% modified breadfruit flour), and SK6 (100% modified breadfruit flour). Flour physical test data were analyzed using the T-test, while the physical test data of crackers and organoleptic assessment were ANOVA and continued with duncan's multiple range test (DMRT) at the 5% level. The results showed that the percentage of native breadfruit flour and modified breadfruit flour had a significant effect on bake loss, crispness, and sensory assessment. The best treatment in this study was SK4 with bake loss value of 18.27 g, crispness of 2.13kgF, moisture content of 7.42%, ash 2.76%, protein 7.85%, fat 13.40%, carbohydrate 68.57%, and fiber 3.05%. Hedonic sensory assessment with color score 4.06 (like), aroma 3.71 (like), taste 3.74 (like), crispness 3.78 (like), and overall assessment 3.79 (like).
Edible Coating Pati Jagung dengan Penambahan Ekstrak Jahe Merah untuk Memperpanjang Umur Simpan Tomat (Lycopersicum esculentum) Putri, Desi Septia; Harun, Noviar; Efendi, Raswen; Dewi, Yossie Kharisma
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 16, No 2 (2024): Vol. (16) No. 2, Oktober 2024
Publisher : Agriculture Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/jtipi.v16i2.31832

Abstract

This research aims to obtain the best addition of red ginger extract in corn starch edible coating to extend the shelf life of tomatoes. This research method used an experimental method, obtaining 15 experimental units by using a fully randomized design (CRD) with five treatments and three replications. The treatments used include P0 (without addition of red ginger extract), P1 (1% addition of red ginger extract), P2 (3% addition of red ginger extract), P3 (5% addition of red ginger extract), and P4 (7% addition of red ginger extract) in edible coating of corn starch with addition red ginger extract to extend shelf life tomatoes and stored for 21 days. The results showed that the addition of red ginger extract affected weight loss, hardness, total dissolved solids, pH, vitamin C and total microbes. Data were analyzed statistically using analysis of variance (ANOVA) and continued with DMRT at 5% level. The best treatment of this research was P4 with a 14.71% weight loss value, 5.58 kgf hardness, 1.413Brix total dissolved solids, 4.92 pH, 27.41 mg/100g vitamin C and 4.46 log CFU/g total microbes.
VARIASI KONSENTRASI SENG KLORIDA (ZnCl2) SEBAGAI AKTIVATOR ARANG AKTIF BERBAHAN BAKU KULIT BUAH SALAK PADANGSIDIMPUAN Johan, Vonny Setiaries; Dewi, Yossie Kharisma; Patimah, Juli
Jurnal Agroindustri Vol. 15 No. 2 (2025): November 2025
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/jagroindustri.15.2.162-172

Abstract

Kulit buah salak dapat menjadi bahan dasar pembuatan arang aktif karena mengandung senyawa selulosa, hemiselulosa, dan lignin yang berpotensi tinggi sebagai sumber karbon. Pemanfaatan limbah kulit buah salak sebagai bahan baku arang aktif juga merupakan upaya dalam mengurangi limbah agroindustri sekaligus meningkatkan nilai tambahnya. Pembuatan arang aktif dari kulit buah salak dilakukan melalui dua tahap utama, yaitu proses karbonisasi dan aktivasi. Aktivasi kimia menggunakan bahan kimia ZnCl2 sebagai aktivator diketahui dapat menghasilkan mutu arang aktif yang lebih baik dibandingkan aktivasi fisika. Penelitian ini bertujuan untuk menentukan konsentrasi aktivator seng klorida (ZnCl2) terbaik dalam pembuatan arang aktif kulit buah salak asal Padangsidimpuan. Penelitian dilaksanakan secara eksperimental menggunakan rancangan acak lengkap (RAL) dengan enam perlakuan konsentrasi ZnCl2 (5%, 10%, 15%, 20%, 25%, dan 30%) dan tiga ulangan. Data hasil penelitian dianalisis menggunakan Analysis of Variance (ANOVA) dan dilanjutkan dengan uji Duncan’s Multiple Range Test (DMRT) pada taraf signifikansi 5%. Hasil menunjukkan bahwa variasi konsentrasi aktivator berpengaruh nyata terhadap rendemen, kadar air, kadar abu, kadar zat volatil, kadar karbon terikat, dan daya serap iodium. Aktivasi dengan ZnCl2 30% memberikan hasil terbaik dengan rendemen 62,29% dan serapan iodium 960,25 mg/g, serta kadar air, abu, zat volatil, dan karbon terikat masing-masing 7,15%, 8,32%, 3,96%, dan 80,56%.
PELATIHAN PENERAPAN LABEL PANGAN SESUAI KETENTUAN DAN LEGALITAS USAHA HALAL BAGI UMKM PANGAN DI DESA PAGARUYUNG, KABUPATEN KAMPAR PROVINSI RIAU Riftyan, Emma; Yusmarini, Yusmarini; Siregar, Erpiani; Dewi, Yossie Kharisma; Shanti Fitriani; Ayu, Dewi; Maulida, Yusni; Pato, Usman
BUDIMAS : JURNAL PENGABDIAN MASYARAKAT Vol. 7 No. 3 (2025): BUDIMAS : Jurnal Pengabdian Masyarakat
Publisher : LPPM ITB AAS Indonesia Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29040/budimas.v7i3.18576

Abstract

Pagaruyung Village in Kampar Regency is one of the largest pineapple-producing centers in Riau Province and is being developed as a pineapple-based food processing center. However, the increase in the number of foodMSMEs in this village has not been accompanied by adequate understanding regarding the application of food labels according to BPOM regulations and the fulfillment of halal business legality required by BPJPH. This community service activity aimed to increase the knowledge of MSME actors regarding proper and correct food labeling, as well as the application of MSME halal business legality. This training was held on October 11, 2025, and was attended by 17 participants. The implementation methods used for this service activity include a pretest, material presentation, mentoring, discussion, and a final evaluation in the form of a posttest. The evaluation results showed a significant improvement in participants' understanding, with a 98% presentation rate regarding the proper and correct application of food labels and halal certification for MSMEs. This activity makes an important contribution to increasing the readiness of Pagaruyung Village MSMEs to produce pineapple products that are safe, of high quality, and meet food legality standards.
The Effectiveness of Long-Time Blanching on The Quality of Avocado Leaf Herbal Tea Added with Cinnamon Powder Ristia, Jeany; Hersamila, Riztiva; Efendi, Raswen; Dewi, Yossie Kharisma
Journal of Engineering Science and Technology Management (JES-TM) Vol. 5 No. 2 (2025): September 2025
Publisher : Journal of Engineering Science and Technology Management

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Abstract

Herbal tea is a beverage prepared from plant materials other than Camellia sinensis and has gained attention due to its functional properties. Avocado (Persea americana) leaves are a potential raw material for herbal tea because they contain bioactive compounds with antioxidant activity. This study evaluated the effect of blanching time on the quality of avocado (Persea americana) leaf herbal tea and determined the optimal treatment. A randomized controlled experiment was conducted using four blanching durations (0, 5, 10, and 15 min) with 16 experimental units. Moisture content, ash content, antioxidant activity, tannin content, and sensory acceptance were analyzed. Statistical analysis was performed using ANOVA followed by Duncan’s Multiple Range Test at a 5% significance level. Blanching time significantly affected the physicochemical and sensory properties of the herbal tea. The 15-minute blanching treatment produced the best quality, with moisture content of 4.11%, ash content of 6.46%, antioxidant activity of 41.66 ppm (very strong), and tannin content of 0.0121%. Sensory evaluation showed a yellow color, a slightly stale aroma, a non-bitter taste, and moderate overall acceptance. These results indicate that 15-minute blanching is optimal for producing high-quality avocado leaf herbal tea.
EDIBLE COATING DENGAN KONSENTRASI PATI JAGUNG PADA TOMAT SELAMA PENYIMPANAN Mardayansa, Wendra; Hamzah, Faizah; Dewi, Yossie Kharisma
SAGU Vol. 24 No. 1 (2025): SAGU Journal – Agri. Sci. Tech., Maret, 2025, Vol. 24 : No. 1
Publisher : Fakultas Pertanian Universitas Riau

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Abstract

Tomatoes were classified as climacteric fruit with a hightwater content of up to 94%, which caused them to spoil quickly. The method used to extend the shelf life and inhibit spoilage was the application of an edible coating. This research aimed to determine the best concentration of corn starch in the production of edible coating on tomatoes during storage. The study was carried out experimentally using a Complete Randomized Design (RAL). The treatments in this study were the addition of corn starch concentrations, namely P1(control), P2(corn starch concentration 1%), P3(corn starch concentration 2%), P4(corn starch concentration 3%), P5(corn starch concentration 4%), and P6(corn starch concentration 5%). The observed parameters included weight loss, total dissolved solids, vitamin C, hardness, and color. The data were analyzed statistically using analysis of variance (ANOVA) and if the F count ≥ F table then further testing carried out with Duncan's Multiple Range Test (DMRT) at the 5% significant level. The best treatment in this study was obtained at P6with a concentration of 5%. This treatment gave produce weight loss 7.93%, total dissolved solids 1.65°Brix, vitamin C 21.63 mg/100 g, hardness 3.53 kg/f, color basen on L 35.12 (lightness), color basen on a* 24.98 (redness), color basen on b* 2.37 (yellowness).
PENAMBAHAN SELULOSA KULIT PINANG PADA PEMBUATAN PLASTIK BIODEGRADABLE PATI BIJI ALPUKAT Luqmanul Hakim; Zalfiatri, Yelmira; Dewi, Yossie Kharisma
SAGU Vol. 24 No. 1 (2025): SAGU Journal – Agri. Sci. Tech., Maret, 2025, Vol. 24 : No. 1
Publisher : Fakultas Pertanian Universitas Riau

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Abstract

Biodegradable plastic is a type of plastic made from renewable materials and can be produced using materials containing starch, such as in avocado seeds. However, starch-based biodegradable plastic has the disadvantage of low mechanical properties, such as tensile strength and elongation; therefore, it is necessary to add reinforcement, such as cellulose. One potential source of cellulose with a relatively high content is areca nut skin. This study aims to obtain the appropriate concentration of areca nut skin cellulose for the characteristics of biodegradable avocado seed starch plastic. A completely randomized design (CRD) with five treatments and three replications was used in the experimental procedure of the investigation. The treatments in this study were the addition of cellulose S1 (3 g), S2 (4 g), S3 (5 g), S4 (6 g), and S5 (7 g), and the measured characteristics were water absorption, water vapor transfer rate, tensile strength, elongation, and biodegradability. The data obtained were analyzed statistically using analysis of variance (ANOVA). The results showed that the addition of areca nut cellulose significantly affected the water absorption capacity, water vapor transfer rate, tensile strength, elongation, and biodegradability of biodegradable plastics. The selected biodegradable plastic was treatment S1 (3 g), which showed a water absorption capacity of 58.80%, a water vapor transfer rate of 17.03 g/m²/hour, a tensile strength of 30.73 MPa, an elongation of 9.31%, and biodegradability of 44.24%.
ANALISIS SALURAN PEMASARAN AGROINDUSTRI GULA MERAH AREN DI NAGARI TALANG MAUR KABUPATEN LIMA PULUH KOTA PROVINSI SUMATERA BARAT Lestari P, Putri Ayu; Hamzah, Farida Hanum; Dewi, Yossie Kharisma; Johan, Vonny Setiaries
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

Village Talang Maur is known as an agroindustry producing palm sugar. The agroindustry is experiencing problems in marketing palm sugar which will affect the agroindustry income and has not been able to determine efficient marketing channels. The objective of this study was to examine which marketing channels are the most effective in the palm brown sugar agroindustry. Marketing of palm brown sugar agroindustry consists of two marketing channels, namely channel I includes farmers (producers) – retailers – consumers, channel II includes farmers (producers) – collectors – retailers – consumers. Marketing channel I is an efficient channel consisting of a marketing margin of IDR 4000, 15,6% percentage margin, 84,3% farmer’s share, and 5,27% marketing efficiency while marketing channel II is is an efficient channel consisting of a marketing margin of IDR 8000, 30,5% percentage margin, 71,4% farmer’s share, and 10,01% marketing efficiency Channel I is considered the most efficient due to its low marketing efficiency, high farmer’s share, and lowmarketing margins.
PEMANFAATAN LIMBAH KULIT PISANG KEPOK DAN KULIT KAKAO DALAM PEMBUATAN PLASTIK BIODEGRADABLE Erlangga, Muhammad; Johan, Vonny Setiaries; Dewi, Yossie Kharisma
SAGU Vol. 23 No. 2 (2024): SAGU Journal – Agri. Sci. Tech., September, 2024, Vol. 23 : No. 2
Publisher : Fakultas Pertanian Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/6zx5vv84

Abstract

Biodegradable plastic is a polymer generated from renewable materials. One method of manufacture includes use starch derived from organic waste products, such as banana peels. This research sought to establish the ideal ratio of kepok banana peel starch to cocoa pod husk cellulose for the production of biodegradable plastic that complies with the SNI 7818:2014 standard. The study was executed experimentally employing a Completely Randomised Design (CRD), comprising four treatments with starch-to-cellulose ratios of 10:0, 9:1, 8:2, and 7:3, each replicated four times, yielding a total of 16 experimental units. Statistical analysis was conducted using analysis of variance (ANOVA), and significant findings were then examined using Duncan’s Multiple Range Test (DMRT) at a 5% significance threshold. The findings indicated that altering the ratios of kepok banana peel starch and cocoa pod husk cellulose markedly influenced the characteristics of the biodegradable plastic, including water absorption, water vapour transfer rate, tensile strength, elongation, and biodegradation rate. The optimal ratio was achieved with the 7:3 (starch:cellulose) treatment, demonstrating a tensilestrength of 27.72 MPa, elongation of 1.5%, water absorption of 28.96%, water vapour transfer rate of 0.228 g/m2/hour, and a biodegradation duration of 12 days.
Co-Authors Agustina, Hylda Putri Ahmad Ibrahim Roni Surya Hasibuan Andry Kurniawan, Mhd Angga Pramana Anthony Hamzah Apriani, Imelda Nur AR, Nur Hasnah Arya Dika Audia, Farhana Ayu Diana Ayu Lestari P, Putri Ayu, Dewi Dewi Fortuna Ayu Edo Saputra Erlangga, Muhammad Erpiani Siregar EVY ROSSI Faizah Hamzah Faizah Hamzah Fajar Restuhadi Firmansyah, M. Hafiddin Fortuna Ayu, Dewi Gussamwang, Muhammad Hamzah, Farida Hanum Hanum Hamzah, Farida Harahap, Hamdan Fauzi Harvey, Edwardo Hasnah, Nur Hersamila, Riztiva Hidayat, M janrigo hidayat Imelda Yunita Imelda Yunita Lestari P, Putri Ayu Luqmanul Hakim Mardayansa, Wendra Mhd Andry Kurniawan Muhammad Idhamsyah Muhammad Zikmi Pulungan Mutiara, Elisa Nopiani, Yanti Noviar Harun Noviar Harun Nugroho, Wahyu Satrio Nur Hasnah AR Panjaitan, Bintang Sipartogi Patimah, Juli Putra, M. Hidayatullah Setia Dharma Putri Ayuni Putri, Cahya Dwi Putri, Desi Septia Putri, Rindika Agustalisma Rahmadini Payla Juarsa Raswen Efendi Resdati Riftyan, Emma Ririn Puji Lestari Ristia, Jeany Rossi, Evy S Siswanto Sayuti, Kesuma Shanti Fiftriani Shanti Fitriani Simarmata, Robinson Tua B Siswanto Susanti, Dewi Susi Theresia Meilaxty Rumapea Tiyah Fadhilah Tuty Anggraini USMAN PATO Usman Pato Va, Hanny Sc Vonny Setiaries Johan Vorensi, Vikky Wike Rahfani Yelmira Zalfiatri Yusmarini Yusmarini Yusni Maulida