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All Journal Jurnal Lahan Suboptimal Jurnal Ilmu-Ilmu Pertanian Indonesia Jurnal Pangan dan Agroindustri Journal of Applied Food Technology AGROSAINSTEK: Jurnal Ilmu dan Teknologi Pertanian Seminar Nasional Lahan Suboptimal PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat JPPM (Jurnal Pengabdian dan Pemberdayaan Masyarakat) Jurnal Pendidikan dan Konseling Pasundan Food Technology Journal (PFTJ) Aptekmas : Jurnal Pengabdian Kepada Masyarakat Journal of Applied Agricultural Science and Technology Journal of Community Service Jurnal Pusat Akses Kajian Pangan dan Gizi JIA (Jurnal Ilmiah Agribisnis) : Jurnal Agribisnis dan Ilmu Sosial Ekonomi Pertanian Sriwijaya Foodtech Journal

Syaiful, Friska

Jurusan Teknologi Pertanian, Fakultas Pertanian, Universitas Sriwijaya

Author-ID : 741800

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Pengaruh Lama dan Suhu Pengeringan Terhadap Karakteristik Fisikokimia Tepung Beras Merah (Oryza nivara) Syafutri, Merynda Indriyani; Syaiful, Friska; Lidiasari, Eka; Pusvita, Dela
AGROSAINSTEK: Jurnal Ilmu dan Teknologi Pertanian Vol 4 No 2 (2020): AGROSAINSTEK: Jurnal Ilmu dan Teknologi Pertanian
Publisher : Universitas Bangka Belitung

Red rice is known to have advantages, i.e. contain fiber and anthocyanin that have functional properties. The potential of red rice needs to be explored more intensively through various studies. One effort to develop brown rice as food is to process it into flour. In the process of flour processing, there are several steps that must be considered to get flour with good physicochemical properties, such as drying and grinding. The purpose of this research was to learn the effect of drying time and temperature on the physicochemical characteristics of red rice flour. Randomized Block Design factorial was used in this research. The treatment factors were drying time (A) and drying temperature (B). Factor A consisted of three levels i.e. 1 hour, 2 hours, and 3 hours, and factor B also consisted of three levels i.e. 50Â°C, 55Â°C, and 60Â°C. The parameters observed in this study were yield, bulk density, water holding capacity, swelling power, solubility, moisture content, and amylose content of red rice flour. The results showed that the drying times and temperatures significantly reduced yield, bulk density, and moisture content, but significantly increased water holding capacity, swelling power, solubility, and amylose content of red rice flour. The moisture content of red rice flour was in accordance with the standards (SNI 3549; 2009).

Peningkatan Nilai Tambah Jagung dari Lahan Suboptimal dengan Mengolah menjadi Nasi Jagung Instan dengan Aplikasi Rehidrasi dan Penambahan Air pada Tepung Jagung Sugito Sugito; Merynda Indriyani Syafutri; Friska Syaiful; Risbin W. Hutabarat
Jurnal Lahan Suboptimal : Journal of Suboptimal Lands Vol. 4 No. 1 (2015): JLSO
Publisher : Research Center for Sub-optimal Lands (PUR-PLSO), Universitas Sriwijaya

Corn plant is suitable to cultivate on suboptimal land due to itâ€™s resistance to acid and dry soil. The objective of the research was to determine the effect of time soaking corn kernels and addition of water to corn flour on characteristics of instant corn rice. Corn that is used is from the farmers of Arisanjaya village (the area of suboptimal land agriculture). The research used a Factorial Completely Randomized Design with two treatment factors and three replications. The observed treatment factor was soaking time (A1: 6 hours, A2: 12 hours, A3: 24 hours) and the addition of water (B1: 80%, B2: 90%, B3: 100%). Observed parameters were physical (color, texture and length of serving), chemical (moisture, ash) and sensory characteristics with hedonic test (texture, color and flavor). The results showed that the soaking time had significant effect on lightness, chroma and ash content of instant corn rice. The addition water had significant effect on the chroma of instant corn rice. The interaction between the soaking time and addition of water had significant effect on the chroma of instant corn rice. The treatment A1B3 (6 hour soaking time and the addition of water 100%) was the best treatment with the average color values (49.77% lightness, 21.40% chroma, 65.200 hue), 76.73 gf cooked corn rice texture, 9.67 minute length of serving, 4.36% moisture content, 1,01 % ash content, the average value of hedonic test (2.20 texture, 2.56 color, and 1.88 flavor).

PENGARUH PERBEDAAN SUHU PENGERINGAN TEPUNG TAPAI UBI KAYU TERHADAP MUTU FISIK DAN KIMIA YANG DIHASILKAN Eka Lidiasari; Merynda Indriyani Syafutri; Friska Syaiful
Jurnal Ilmu-Ilmu Pertanian Indonesia Vol 8, No 2 (2006)
Publisher : Program Studi Ilmu Tanah Fakultas Pertanian UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/jipi.8.2.141-146

The objective of the research was to determine the influence of drying temperature on physical and chemical characteristics of partially fermented cassava flour. The research was conducted in Agriculture Product Chemical Laboratory of Agriculture Technology Department, Sriwijaya University, Indralaya. The research used case study. Measurement of physical and chemical characteristics of partially fermented cassava flour were conducted with two replications. The result showed that colour of partially fermented cassava flour dried on 70 and 80 oC was yellow reddish, but colour of partially fermented cassava flour dried on 70 oC was more lightness. The capacity of water absorption, ash content, starch content and protein content of partially fermented cassava flour dried on 70 oC were higher than that of 80 oC. Whereas the moisture content and total acid content of partially fermented cassava flour dried on 80 oC were higher than that of 70 OC.

PENJERNIHAN AIR DI DESA TANJUNG PERING, KECAMATAN INDERALAYA UTARA, KABUPATEN OGAN ILIR Marieska Verawati; Eka Kandi Lidiasari; Parwiyanti Kandi Parwiyanti; Friska Syaiful
Aptekmas Jurnal Pengabdian pada Masyarakat Vol 2 No 3 (2019): APTEKMAS Volume 2 Nomor 3 2019
Publisher : Politeknik Negeri Sriwijaya

Tanjung Pering Village, one of fostered villages under Sriwijaya University development programs, is a village partner for this community service (PPM) activities as part of The Higher Degree Education Devotion for Community or Tri Dharma Perguruan Tinggi. The village is located 40 km from Palembang City and 8 km from the Sriwijaya University Indralaya campus. The village is part of the North Inderalaya District that is located in Ogan Ilir Regency, South Sumatra Province. The area of Tanjung Pering Village is ± 29.75 Km2 or around 6% of the area of North Inderalaya District. The population of Tanjung Pering Village in 2017 was 1,720 people, with a composition of 859 men and 861 women. The population of this village mostly still uses water from wells that poor in quality that is characterized by its yellowish color and rusted smells. The purpose of this activity is for introducing and training the community in the manufacturing a simple water purification equipment. This program was targeted to delivere a solution for the community in providing the need for clean water for their daily needs.

Sifat Fisikokimia dan Sensoris Tortilla dengan Penambahan Tepung Kacang Merah Merynda Indriyani Syafutri; Friska Syaiful; Eka Lidiasari; Jery Mega Saputra
Seminar Nasional Lahan Suboptimal 2021: Prosiding Seminar Nasional Lahan Suboptimal ke-9 “Sustainable Urban Farming Guna Meningkatkan
Publisher : Pusat Unggulan Riset Pengembangan Lahan Suboptimal (PUR-PLSO) Universitas Sriwijaya

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Syafutri MI, Syaiful F, Lidiasari E, Saputra JM. 2021. Physicochemical and sensory properties of tortilla with red bean flour addition. In: Herlinda S et al. (Eds.), Prosiding Seminar Nasional Lahan Suboptimal ke-9 Tahun 2021, Palembang 20 Oktober 2021. pp. 365-375. Palembang: Penerbit & Percetakan Universitas Sriwijaya (UNSRI).Red bean is one of Indonesia's local beans which contain high fiber and protein. Red bean also contain bioactive compounds (polyphenolic) that have antibacterial activity. Red bean processing is still not optimal, therefore the research is needed to examine the potential of red bean flour in making of tortillas. This research aimed to study the effect of red bean flour addition on physicochemical and sensory properties of tortilla. This study used a Completely Randomized Design. The factor was proportion of corn flour and red bean flour with eight level treatments (F) consisting of F1 (100% : 0%), F2 (90% : 10%), F3 (80% : 20%), F4 (70% : 30%), F5 (60% : 40%), F6 (50% : 50%), F7 (40% : 60%), and F8 (30% : 70%). The parameters were physical (color and texture), chemical (moisture, protein, and food fiber content), and sensory properties (taste, texture, and color). The results showed that the proportion of corn flour and red bean flour had significant effects on lightness, redness, yellowness, moisture content, and sensory properties (taste, texture, and color). Based on sensory properties and protein content, tortilla of F5 (60% corn flour : 40% red bean flour) was the best treatment.

Potensi Pengembangan Usahatani Integrasi Tanaman Sereh Wangi Menjadi Minyak Atsiri dan Ternak Sapi di Kabupaten Ogan Ilir Henny Malini; Eka Mulyana; Friska Syaiful
Seminar Nasional Lahan Suboptimal 2021: Prosiding Seminar Nasional Lahan Suboptimal ke-9 “Sustainable Urban Farming Guna Meningkatkan
Publisher : Pusat Unggulan Riset Pengembangan Lahan Suboptimal (PUR-PLSO) Universitas Sriwijaya

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Malini H, Mulyana E, Syaiful F. 2021. Potential for farming development integration of citronella plants into essential oils and cattle in Ogan Ilir District. In: Herlinda S et al. (Eds.), Prosiding Seminar Nasional Lahan Suboptimal ke-9 Tahun 2021, Palembang 20 Oktober 2021. pp. 648-659. Palembang: Penerbit & Percetakan Universitas Sriwijaya (UNSRI).Farming System Development Integration of Citronella and cattle not only contributes to the development of agriculture and animal husbandry, but also improves the community's economy. This study aims to analyze the potential for developing an integrated farming model of Citronella into essential oils and cattle, by looking at Internal and External factors in Ogan Ilir Regency. The method used in this research is the Case Study method, the data processing method used is EFE and IFE analysis. This analysis is a systematic identification of various factors in order to maximize strengths and opportunities but simultaneously minimize weaknesses and threats. The score obtained from the matrix (IFE) is 3.50 and the score (EFE) is 3.153, thus what is the position of the business in cell 1 of the Internal External (IE) matrix which means Growth and build. The suggested strategy under these conditions is an intensive strategy (market penetration, market development and product development).

Tingkat Penerimaan Panelis terhadap Beras Rawa Lebak di Sumatera Selatan Merynda Indriyani Syafutri; Filli Pratama; Friska Syaiful; Achmad Faizal; Riki Anggara
Seminar Nasional Lahan Suboptimal 2019: Prosiding Seminar Nasional Lahan Suboptimal “Smart Farming yang Berwawasan Lingkungan untuk Ke
Publisher : Pusat Unggulan Riset Pengembangan Lahan Suboptimal (PUR-PLSO) Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (638.043 KB)

Syafutri MI, Pratama F, Syaiful F, Faizal A, Anggara R. 2019. Tingkat penerimaan panelis terhadap beras rawa lebak di Sumatera Selatan. In: Herlinda S et al. (Eds.), Prosiding Seminar Nasional Lahan Suboptimal 2019, Palembang 4-5 September 2019. pp. 522-527. Palembang: Unsri Press. One of crops planted in swamp area in South Sumatra Province is rice. Rice produced from rice plant of swamp area had certain characteristics, including sensory characteristics. The objective of this research was to learn the level of panelist preference of rice produced from swamp area in South Sumatra. The varieties of swamp rice sample were IR 42, IR 10, IR 64, Mekongga, Ciherang, Ciherang Dempo, Ciliwung, Ciliwung Jumbo, and Rojo Lele. Swamp rice samples were obtained from 4 districts, namely Ogan Ilir, Ogan Komering Ilir, Banyuasin, and Ogan Komering Ulu Timur. The level of panelists preference was measured using a hedonic test for milled rice and cooked rice. The hedonic scores used were 1 (very dislike), 2 (dislike), 3 (common), 4 (like), and 5 (very like). The parameters observed were aroma and color for milled rice, and aroma, color, texture and taste for cooked rice. The results showed that panelists gave a rating of "common" to aroma of milled rice, and rating of "common" to "like" to color of milled rice. Panelists also gave a rating of "dislike" to “common" to aroma, color, texture, and taste of cooked rice.Keywords: rice, swamp, South Sumatra, sensory test

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Syafutri MI, Syaiful F, Lidiasari E, Saputra JM. 2021. Physicochemical and sensory properties of tortilla with red bean flour addition. In: Herlinda S et al. (Eds.), Prosiding Seminar Nasional Lahan Suboptimal ke-9 Tahun 2021, Palembang 20 Oktober 2021. pp. 771-781. Palembang: Penerbit & Percetakan Universitas Sriwijaya (UNSRI). Red bean is one of Indonesia's local beans which contain high fiber and protein. Red bean also contain bioactive compounds (polyphenolic) that have antibacterial activity. Red bean processing is still not optimal, therefore the research is needed to examine the potential of red bean flour in making of tortillas. This research aimed to study the effect of red bean flour addition on physicochemical and sensory properties of tortilla. This study used a Completely Randomized Design. The factor was proportion of corn flour and red bean flour with eight level treatments (F) consisting of F1 (100% : 0%), F2 (90% : 10%), F3 (80% : 20%), F4 (70% : 30%), F5 (60% : 40%), F6 (50% : 50%), F7 (40% : 60%), and F8 (30% : 70%). The parameters were physical (color and texture), chemical (moisture, protein, and food fiber content), and sensory properties (taste, texture, and color). The results showed that the proportion of corn flour and red bean flour had significant effects on lightness, redness, yellowness, moisture content, and sensory properties (taste, texture, and color). Based on sensory properties and protein content, tortilla of F5 (60% corn flour : 40% red bean flour) was the best treatment.

Pengaruh Penambahan Sari Kunyit terhadap Sifat Fisik dan Kimia Minuman Sari Buah Nanas Friska Syaiful; Merynda Indriyani Syafutri; Bandhia Ayu Lestari; Sugito Sugito
xxxx-xxxx
Publisher : Pusat Unggulan Riset Pengembangan Lahan Suboptimal (PUR-PLSO) Universitas Sriwijaya

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Syaiful F, Syafutri MI, Lestari AB, Sugito S. 2020. Effect of turmeric juice addition on physical and chemical properties of pineapple juice beverage. In: Herlinda S et al. (Eds.), Prosiding Seminar Nasional Lahan Suboptimal ke-8 Tahun 2020, Palembang 20 Oktober 2020. pp. xx. Palembang: Penerbit & Percetakan Universitas Sriwijaya (UNSRI).Pineapple (Ananas comosus L.) is one of the Indonesian local fruits. Processing of pineapple into fruit juice is an effort to extend the shelf life and to increase the utility value of pineapples. Pineapple juice can be added with extracts from spices, such as turmeric, to enrich the content of functional compounds. The purpose of this research was to learn the physical and chemical properties of pineapple juice beverage with turmeric juice addition. The research used a non factorial Completely Randomized Design, with six formulations of pienapple juice and turmeric juice as treatments. The observed parameters were physical (viscosity and color include L*, a*, b*), and chemical properties (total soluble solid, total acid, vitamin C and total phenol). The results showed that the addition of turmeric juice significantly affected the increasing of a*, b* and total phenol values. Based on vitamin C and total phenol values, the formulation of 70 % pineapple juice : 30 % turmeric juice was the best treatment.

Pengaruh Lama dan Suhu Pengeringan Terhadap Karakteristik Fisikokimia Tepung Beras Merah (Oryza nivara): Pengaruh Lama dan Suhu Pengeringan Terhadap Karakteristik Fisikokimia Tepung Beras Merah (Oryza nivara) Merynda Indriyani Syafutri; Friska Syaiful; Eka Lidiasari; Dela Pusvita
AGROSAINSTEK: Jurnal Ilmu dan Teknologi Pertanian Vol 4 No 2 (2020): AGROSAINSTEK: Jurnal Ilmu dan Teknologi Pertanian
Publisher : Universitas Bangka Belitung

Red rice is known to have advantages, i.e. contain fiber and anthocyanin that have functional properties. The potential of red rice needs to be explored more intensively through various studies. One effort to develop brown rice as food is to process it into flour. In the process of flour processing, there are several steps that must be considered to get flour with good physicochemical properties, such as drying and grinding. The purpose of this research was to learn the effect of drying time and temperature on the physicochemical characteristics of red rice flour. Randomized Block Design factorial was used in this research. The treatment factors were drying time (A) and drying temperature (B). Factor A consisted of three levels i.e. 1 hour, 2 hours, and 3 hours, and factor B also consisted of three levels i.e. 50°C, 55°C, and 60°C. The parameters observed in this study were yield, bulk density, water holding capacity, swelling power, solubility, moisture content, and amylose content of red rice flour. The results showed that the drying times and temperatures significantly reduced yield, bulk density, and moisture content, but significantly increased water holding capacity, swelling power, solubility, and amylose content of red rice flour. The moisture content of red rice flour was in accordance with the standards (SNI 3549; 2009).

Co-Authors . Parwiyanti Achmad Faizal Agus Wijaya Anny Yanuriati Anny Yanuriati Aprilia, Wida Rina Bandhia Ayu Lestari Defira, Citra Dela Pusvita Dini Damayanti Eka Lidiasari Eka Mulyana Eka Mulyana Erika Putri, Nadia Erlita Indah Astari Erni Purbiyanti, Erni Fanny Astari Filli Pratama Gatot Priyanto Harumi Sujatmiko Henny Malini Henny Malini, Henny Herlianah Hermanto Hermanto Hermanto Ichsan, Onne Ichsan, Onne Akbar Nur Jery Mega Saputra Jery Mega Saputra Khodijah, Citra Leonardo Yohanes H. Manurung Maharani, Tian Nabila Marieska Verawati Merynda Indriyani Syafutri Merynda Indriyani Syafutri Nura Malahayati Nurmaseli, Tri Parwiyanti Parwiyanti Parwiyanti Parwiyanti Parwiyanti, Parwiyanti Pratiwi, Citra Prayitno, Citra Pratiwi Pusvita, Dela Rafiqah, Thara N Riki Anggara Risbin W. Hutabarat Rosidah, Umi SUGITO Sugito - Sugito Sugito Sugito Sugito Sugito Sugito Syafutri, Merynda Syafutri, Merynda I Tamrin Tamrin Tri Wardani Widowati Triwardani Widowati Yanuriati, Anny Yulina Sari, Yulina

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