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Dewi, Yossie Kharisma
Universitas Riau
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EDIBLE COATING DENGAN KONSENTRASI PATI JAGUNG PADA TOMAT SELAMA PENYIMPANAN Wendra Mardayansa; Faizah Hamzah; Yossie Kharisma Dewi
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; Yelmira Zalfiatri; Yossie Kharisma Dewi
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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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%.
STUDI PEMANFAATAN BUAH API-API DALAM PEMBUATAN PEKTIN MENGGUNAKAN METODE LAMA EKSTRAKSI M janrigo hidayat Hidayat; Raswen Efendi; Yossie Kharisma Dewi
SAGU Vol. 24 No. 2 (2025): SAGU Journal – Agri. Sci. Tech., September, 2025, Vol. 24 : No. 2
Publisher : Fakultas Pertanian Universitas Riau

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The development of alternative pectin sources is important to enhance the utilization of local raw materials. Api-api fruit has potential as a source of pectin that can be optimized through an appropriate extraction process. This study aimed to determine the optimal extraction time for producing pectin from api-api fruit in accordance with established quality standards. The research was conducted experimentally using a Completely Randomized Design (CRD) consisting of five treatment levels with three replications, resulting in a total of fifteen experimental units. The treatments applied were P1 with an extraction time of 70 minutes, P2 with 80 minutes, P3 with 90 minutes, P4 with 100 minutes, and P5 with 110 minutes. The data obtained were statistically analyzed using Analysis of Variance (ANOVA). If the calculated F-value was greater than or equal to the F-table value, the analysis was continued with Duncan’s Multiple Range Test (DMRT) at a 5% significance level. The results showed that the best treatment for api-api fruit pectin extraction was 110 minutes, which had a significant effect on yield, moisture content, and methoxyl content, but no significant effect on ash content. This treatment met the quality standards established by the International Pectin Producers Association (IPPA), with a yield of 7.43%, moisture content of 0.93%, ash content of 5.39%, and methoxyl content of 12.63%.
ANALISIS SALURAN PEMASARAN AGROINDUSTRI GULA MERAH AREN DI NAGARI TALANG MAUR KABUPATEN LIMA PULUH KOTA PROVINSI SUMATERA BARAT Putri Ayu Lestari P; Farida Hanum Hamzah; Yossie Kharisma Dewi; Vonny Setiaries Johan
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 Muhammad Erlangga; Vonny Setiaries Johan; Yossie Kharisma Dewi
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.
Physicochemical and Organoleptic Properties of Crackers From Native and Heat Moisture Treatment (HMT) of Breadfruit Flour Rindika Agustalisma Putri; Shanti Fitriani; Yossie Kharisma Dewi
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).
Co-Authors addiena s nasution Agustina, Hylda Putri Ahmad Ibrahim Roni Surya Hasibuan Andry Kurniawan, Mhd Angga Pramana Anthony Hamzah Apriani, Imelda Nur AR, Nur Hasnah arum rovarti Arya Dika Atika Zarefar Audia, Farhana Ayu Diana Ayu Diana Ayu Lestari P, Putri Ayu, Dewi Bintang Sipartogi Panjaitan Bintang Sipartogi Panjaitan Chandra Gunawan Dewi Fortuna Ayu Edo Saputra Erpiani Siregar Erpiani Siregar EVY ROSSI Faizah Hamzah Faizah Hamzah Fajar Restuhadi Firmansyah, M. Hafiddin Fortuna Ayu, Dewi Gussamwang, Muhammad Hamzah, Farida Hanum Harahap, Hamdan Fauzi Harvey, Edwardo Hasnah, Nur Hersamila, Riztiva Imelda Yunita Imelda Yunita Jum’atri Yusri Luqmanul Hakim M janrigo hidayat Hidayat Mhd Andry Kurniawan Muhammad Erlangga Muhammad Idhamsyah Muhammad Zikmi Pulungan Mutiara, Elisa Nadya Novianti Nopiani, Yanti Noviar Harun Noviar Harun Nugroho, Wahyu Satrio Nur Hasnah AR Patimah, Juli Putra, M. Hidayatullah Setia Dharma Putri Ayu Lestari P Putri Ayuni Putri, Cahya Dwi Putri, Desi Septia Rahmadini Payla Juarsa Raswen Efendi Resdati Riftyan, Emma Rindika Agustalisma Putri 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 Wendra Mardayansa Wike Rahfani Yelmira Zalfiatri Yusmarini Yusmarini Yusni Maulida Yusni Maulida