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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 Jurnal Pengabdian kepada Masyarakat (ABDIKEMAS) JIA (Jurnal Ilmiah Agribisnis) : Jurnal Agribisnis dan Ilmu Sosial Ekonomi Pertanian Sriwijaya Foodtech Journal
Syaiful, Friska
Jurusan Teknologi Pertanian, Fakultas Pertanian, Universitas Sriwijaya
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Journal : Seminar Nasional Lahan Suboptimal

 1 
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

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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
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. 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
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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.
Karakteristik Selai Albedo Kulit Durian (Durio zibethinus) dengan Aplikasi Penyaringan dan Penambahan Pektin Sugito, Sugito; Rafiqah, Thara N; Syafutri, Merynda I; Syaiful, Friska; Rosidah, Umi
Seminar Nasional Lahan Suboptimal Vol 12, No 1 (2024): Vol 12, No 1 (2024): Prosiding Seminar Nasional Lahan Suboptimal ke-12 “Revital
Publisher : Pusat Unggulan Riset Pengembangan Lahan Suboptimal (PUR-PLSO) Universitas Sriwijaya

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Sugito, S., Rafiqah, T. N., Syafutri, M. I., Syaiful, F., & Rosidah, U. (2024). characteristics of durian skin albedo jam (Durio Zibethinus) with application of filtering and pectin addition. In: Herlinda S et al. (Eds.), Prosiding Seminar Nasional Lahan Suboptimal ke-12 Tahun 2024, Palembang 21 Oktober 2024. (pp. 281–292).  Palembang: Penerbit & Percetakan Universitas Sriwijaya (UNSRI).This research aimed to determine the effect of filtration and pectin concentration on the physical, chemical, and sensory characteristics of durian skin albedo jam. This research used a Factorial Completely Randomized Design with two treatment factors. The first treatment (factor A) was filtration which consisted of two treatment levels (filtration and without filtration), the second treatment (factor B) was pectin concentration which consisted of four treatment levels (0%, 0,5%, 1%, 1,5%). Each treatment was repeated three times. Parameters observed in this research included physical characteristics (color L* a* b*, viscosity, and spreadability), chemical characteristics (water content, total dissolved solids, pH, and crude fiber), and sensory characteristics (texture, taste, and color). The results showed that the filtration treatment had a significant effect on lightness, yellowness, viscosity, spreadability, water content, and crude fiber, while the pectin concentration had significant effect on lightness, viscosity, spreadability, water content, pH, total dissolved solids, and crude fiber. The interaction between of the two factors had significant effect on viscosity and crude fiber of durian skin albedo jam. The best treatment in this study was the A1B4 (filtering and pectin 1,5%) with a lightness (69.94), redness (4.65), yellowness (10.67), viscosity (316.67 dPa.s), spreadability (25.50 cm), water content (33.48%), pH (3.87), crude fiber (2.53%), sensory texture (2.88), taste (2.96), and color (2.72).
Co-Authors . Parwiyanti Achmad Faizal Agus Wijaya Anny Yanuriati Anny Yanuriati Aprilia, Wida Rina Bandhia Ayu Lestari Citra Pratiwi Prayitno 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 Trisna Wahyu Swasdiningrum Putri Triwardani Widowati Yanuriati, Anny Yulina Sari, Yulina