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All Journal AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Sagu Jurnal Katalisator Jurnal Research Ilmu Pertanian Bersama: Jurnal Pengabdian Kepada Masyarakat
Fitria, Eddwina Aidila
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Agriculture, Biological Sciences & Forestry Humanities Chemical Engineering, Chemistry & Bioengineering Chemistry Decision Sciences, Operations Research & Management Earth & Planetary Sciences Education Energy Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Social Sciences Other

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PENGUJIAN ASAM LEMAK BEBAS PADA WAJIK YANG DILAPISI EDIBLE FILM KHITOSAN-PVA Fitria, Eddwina Aidila; Budaraga, I Ketut; Zebua, Samudera
SAGU Vol. 22 No. 1 (2022): SAGU Journal – Agri. Sci. Tech., Maret, 2022, Vol. 21 : No. 1
Publisher : Fakultas Pertanian Universitas Riau

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Wajik is one of the traditional snacks that many people are interested in sweet and legit mandatory tastes that further add to consumer interest in this product. This product is a semi-wet food made from glutinous rice, coconut milk, coconut and sugar. Coconut milk is a mandatory additive in making wajik, because the oil produced by coconut milk will bring out a legit taste and savory. Coconut milk also produces fat in wajik. Fat contained in wajik make this product have a short shelf life because it is easy to experience rancidity. Plastic is one of the packaging that is often used to package this product to reduce the use of plastic, so it can be replaced with edible chitosan -PVA film. The purpose of this study is to determine the value of free fatty acids in Wajik coated edible Chitosan-PVA film until it reaches damage. This study used a complete randomized design with 5 levels of treatment and 3 repeats. A data as deep as the analysis was analyzed using ANOVA and test continued DNMRT at a real level of 1%. The treatment in this study is wajik storage period coated with edible chitosan-PVA film (0, 5, 10, 15, 20 Days). The results showed that edible film had a very noticeable effect on the wajik characteristics based on the free fatty acid test. The value of free fatty acids on Wajik on storage day-0 (0.02%), day-5 (0.04%), day-10 (0.06%), day-15 (0.12%) and day-20 (0.16%). Based on this SNI 01-4272-1996, wajik coated edible chitosan-PVA film can last until the tenth day.
EFEKTIFITAS KEMASAN ANTIMIKROBA LENGKUAS PADA PEMPEK SELAMA PENYIMPANAN Yurnalis; Fitria, Eddwina Aidila; Witri, Tika Rahma
SAGU Vol. 21 No. 2 (2022): SAGU Journal – Agri. Sci. Tech., September, 2022, Vol. 21 : No. 2
Publisher : Fakultas Pertanian Universitas Riau

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The purpose of this study was to determine the effectiveness of galangal anti-microbial packaging on the quality of pempek during storage. This study used a simple complete randomized design with 4 levels of treatment and 3 repeats. The treatment in this study was the duration of pempek storage with anti-microbial galangal packaging in the form of edible film for 0, 1, 2 and 3 days. The observational data were analyzed using anova and DNMRT further tests at a real level of 1%. The results showed that the duration of pempek storage with antimicrobial galangal packaging significantly affected moisture and, protein contents as well as the amount of mold. Antimicrobial packaging of galangal is less effective in inhibiting mold growth. The growth of mold still occured until the third day by number of 3,0x104 CFU/g.
SUBSITUSI TEPUNG SEMOLINA DENGAN TEPUNG KULIT PISANG KEPOK (Musa balbisiania L.) DALAM PEMBUATAN SPAGETI HITAM Yodi, Sandi Hendra; Fitria, Eddwina Aidila; Salihat, Rera Aga; Sidabalok, Inawaty; Hermalena, Leffy; Sumarno, Wawan
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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This study aims to determine the effect of the substitution of semolina flour with kepok banana peel flour in making black spaghetti and to determine the best substitution treatment in making black spaghetti based on panellists assessment. A completely randomized design (CRD) including three replications and five treatment levels was employed in this investigation. ANOVA and DNMRT additional tests were used to examine the observation data at a 1% significance level. The observation data were analyzed using ANOVA and DNMRT further test at a significant level of 1%. The treatments in this study were the substitution of semolina flour with kepok banana peel flour (A=95% and 5%, B=90% and 10%, C=85% and 15%, D=80% and 20%, E=75% and 25%). The study's findings demonstrated that the water, ash, fat, protein, and carbohydrate content were significantly impacted by the substitution of semolina flour and banana peel flour. All treatments met the spaghetti quality requirements set by SNI 8777-2019, except for ash content and protein content in treatments D and E. The most preferred spaghetti was spaghetti with treatment C with a moisture content of 11.97%, ash content of 4.30%, fat content of 16.18%, protein content of 16.49%, and carbohydrate content of 79.54%. The results of this study are expected to contribute to the diversification of processed products based on semolina flour.
Co-Authors Afrinaldo Basalius Budaraga, I Ketut Dhona, Nolla Febrima Fajar, Riko Muhammad Fitrijal, Sovia Rahmadani Hasdwi, Nesi Inawaty Sidabalok, Inawaty Leffy Hermalena Meriati Muhammad Farid Mustakim, Zaki Ndruru, Wahyu Gilbert Nita Yessirita Pinanta, Serly Martsela Putri, Septi Rahma Rera Aga Salihat Rindani Putri, Nadia Rispiani, Cindy Risti, Mella Sumarno, Wawan Witri, Tika Rahma Yodi, Sandi Hendra Yunanda, Dilla Yuni, Sri Ayu Rahma Yurnalis Zebua, Samudera