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Rossi, Evy
Jurusan Teknologi Pertanian, Fakultas Pertanian, Universitas Riau, Pekanbaru, Indonesia
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Penggunaan Whippy Cream Dalam Pembuatan Es Krim Soyghurt Pangga, Noven Rae; Rossi, Evy; ', Rahmayuni
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 1, No 1 (2014): Wisuda Februari Tahun 2014
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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Abstract

Soyghurt is fermented products like yoghurt which is made from soya milk by using probiotic bacteria such as Lactobacillus acidophilus and                  L. bulgaricus. To improve various processed soybean and supports the sale in the community, soyghurt was  processed to ice cream.  In order to increase  low fat in soyghurt ice cream, it should be added vegetable fat, that was whippy cream (W).  The aim of this research was to get the best ratio between whippy cream (W) and soyghurt (S) in making soyghurt ice cream. This research was carried out in an experiment  by using a Completely Randomized Design (CRD) with five treatments (WS1, WS2, WS3, WS4, and WS5 each for the ratio : 10% W and 90% S, 20% W and 80% S, 30% W and 70% S, 40% W and 60% S, and 50% W and 50% S) with three replications.  Data obtained were analyzed statistically using analysis of variance (ANOVA) and if the calculated F is greater than or equal to F table then continued with DNMRT Test at 5% level. The results showed that the combination of W and S in making ice cream significantly improves overrun, melting rate, degree of acidity (pH), total solids, fat and protein content,  but decrease the lactic acid bacteria (LAB)content.  It can be concluded that the best treatment in making soyghurt ice cream was WS5 treatment (50% Whippy cream and 50% Soyghurt).   Keywords : Whippy cream, Ice Cream, Soyghurt,
PENAMBAHAN BERBAGAI PERISA DAN BAHAN CAMPURAN TERHADAP PREFERENSI KONSUMEN PADA SOSIS BELUT (Monopterus albus) ', Suntoro; Rossi, Evy; Herawati, Netti
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 2, No 1 (2015): Wisuda February 2015
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The purpose of this study was to determine the effect of a variety of seasioning and seasioning mixed materials to test consumer preferences in eel sausages (Monopterus albus). This research was carried out experiments using nine treatments, which consists of: K1: basic formulation, K2: The addition of carrageenan 1% + 1% barbeque seasioning. (w/w), K3: The addition of carrageenan 1% + 1% curry seasioning. (w/w), K4: The addition of carrot flour 1.5% + 1% barbeque seasioning. (w/w), K5: The addition of flour carrot curry seasioning 1.5% + 1%. (w/w), K6: The addition of egg yolks 2% + barbeque seasioning 1%. (w/w), K7: The addition of 2% egg yolks  + 1% curry seasioning. (w/w), K8: The addition of 1.5% oyster mushrooms + 1% barbeque seasioning. (w/w), and K9: The addition of 1.5% oyster mushroom + 1% curry seasioning. (w/w). Data were analyzed statistically by using a Preference Test Mapping with assistance XL STAT software version 2013. Test hedonic and descriptive analyzed using PCA (Principal Component Analysis). Agglomerative hierarchical clustering (AHC) was used to see all grades of eel sausage. Based on the descriptive analysis using PCA and hedonic analysis using the AHC showed that treatment K2 (addition of 1% carrageenan seasioning barbeque + 1%) and treatment of K4 (addition of carrot flour 1.5% + 1% seasioning barbeque) were expressed panelists who liked their color. Preference Mapping analysis results showed that the treatment K2 (addition of 1% carrageenan + barbeque  seasioning 1%) and treatment of K4 (addition of 1.5% carrot flour + 1% barbeque seasioning) was the best treatment with the ability to be Able to explain the diversity of the data is by 80-100%.   Keywords : Eel, sausage, carrageenan, curry seasioning, barbeque seasioning, AHC,   PCA, Preference Mapping.
POTENSI JAMUR TIRAM PUTIH (Pleurotus ostreatus) DALAM PENGEMBANGAN PRODUK BURGER PREBIOTIK RASA DAGING PANGGANG Mawaddah, Alfi; Rossi, Evy; Restuhadi, Fajar
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 2, No 1 (2015): Wisuda February 2015
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The purpose of this research was to determine the level of consumer preferences of prebiotic burger with white oyster mushroom (Pleurotus ostreatus) and chicken.  The research was carried out by experiment with seven treatments, that were the combination of white oyster mushroom (J) and chicken (A) ; JA1 (0:4), JA2 (1:3), JA3 (2:2), JA4 (3:1), JA5 (4:0), the control JA6 (beef 100%), and control JA7 (commercial chicken burger).  Sensory analysis of this research used hedonic test and descriptive test.  The results of cluster analysis (AHC) from hedonic test and analysis of Principal Component Analysis (PCA) from descriptive test were analyzed used preference mapping.  The best treatment in this research was JA2 (oyster mushroom 1:3 chicken) with the level of consumer preference by 57% that have characteristic garlic flavor, garlic taste, barbeque flavor, barbeque taste, and chicken taste.     Keywords: Prebiotic burger, oyster mushroom, chicken, consumer preference, preference mapping
PEMANFAATAN BUAH MANGGA (MangiferaindicaL.) DAN EKSTRAK TEH HIJAU (Cameliasinensis) DALAM PEMBUATAN SELAI Sibuea, Anggi Febrian; Hamzah, Faizah; Rossi, Evy
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 3, No 1 (2016): Wisuda Februari 2016
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The purpose of this research was to know the effect of level mixing of mango porridge and green tea extracts to chemical analysis and organoleptic test of jam. This research used Complete Randomized Design (CRD) with four treatments and four replications, which followed by Duncan’s NewMultiple Range Test (DNMRT)at level 5%. The treatments were MT1 (100 mango porridge : 0 green tea extracts); MT2 (90 mango porridge : 10 green tea extracts); MT3 (80 mango porridge : 20 green tea extracts) andMT4 (70 mango porridge : 30 green tea extracts). The result of analysis showed that the level mixing of mango porridge and green tea extracts significantly effect on moisture content, pectin content, sucralose content, pH, descriptive of color, aroma, taste and texture and then hedonic of color and taste. The level mixing of mango porridge and green tea extract had notsignificantly effect onhedonic of aroma and texture.The best treatment was MT2 with moisture content 21,48; pectin content 1,50; sucralose content 56,65; and pH 3,31. Key word : Mango, Green tea, Mango and green tea jam.
PEMANFAATAN BUAH MANGGA (MangiferaindicaL.) DAN EKSTRAK TEH HIJAU (Cameliasinensis) DALAM PEMBUATAN SELAI Sibuea, Anggi Febrian; Hamzah, Faizah; Rossi, Evy
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 3, No 1 (2016): Wisuda Februari 2016
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Abstract

The purpose of this research was to know the effect of level mixing of mango porridge and green tea extracts to chemical analysis and organoleptic test of jam. This research used Complete Randomized Design (CRD) with four treatments and four replications, which followed by Duncan’s NewMultiple Range Test (DNMRT)at level 5%. The treatments were MT1 (100 mango porridge : 0 green tea extracts); MT2 (90 mango porridge : 10 green tea extracts); MT3 (80 mango porridge : 20 green tea extracts) andMT4 (70 mango porridge : 30 green tea extracts). The result of analysis showed that the level mixing of mango porridge and green tea extracts significantly effect on moisture content, pectin content, sucralose content, pH, descriptive of color, aroma, taste and texture and then hedonic of color and taste. The level mixing of mango porridge and green tea extract had notsignificantly effect onhedonic of aroma and texture.The best treatment was MT2 with moisture content 21,48; pectin content 1,50; sucralose content 56,65; and pH 3,31. Key word : Mango, Green tea, Mango and green tea jam.
PEMANFAATAN TEPUNG UBI JALAR UNGU DAN TEPUNG KULIT ARI KACANG KEDELAI DALAM PEMBUATAN FLAKES Pehulisa, Astaria; Pato, Usman; Rossi, Evy
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 3, No 1 (2016): Wisuda Februari 2016
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The purpose of this study was to determine and obtain the optimal ratio between the purple sweet potato flour and soybean epidermis flour for making flakes. This study used a Completely Randomized Design (CRD) with 6 treatments and 3 replications followed by DNMRT test at 5% level. The treatments in this study were F0 (purple sweet potato flour 100%), F1 (purple sweet potato flour and soybean epidermis flour 90:10), F2 (purple sweet potato flour and soybean epidermis flour 80:20), F3 (purple sweet potato flour and soybean epidermis flour 70:30), F4 (purple sweet potato flour and soybean epidermis flour 60:40), and F5 (purple sweet potato flour and soybean epidermis flour 50:50). Results of analysis of variance show that the ratio ratio of purple sweet potato flour and soybean epidermis flour significant by affected the moisture, fat, protein and crude fiber contents, as well as test sensory descriptive and hedonic attributes of taste, aroma and color, but did not significantly influence the texture of descriptive sensory and hedonic test. The best treatment in this study was F3 (purple sweet potato flour and soybean epidermis flour 70:30) with moisture 5,91%, fat 2,09%, protein 5,84%, crude fiber 7,22% and time for crispness in milk 143 seconds. Descriptive sensory test was a little taste of sweet potato, a bit scented sweet potato, purple-brown and slightly crunchy texture, whereas the sensory test by hedonic on taste, aroma, color and texture were somewhat liked by panelists. Keywords: purple sweet potato flour, soybean epidermis flour, flakes
KARAKTERISTIK KIMIAWI DAN MIKROBIOLOGI KEFIR SUSU SAPI DENGAN PENAMBAHAN SUSU KEDELAI Julianto, Budi; Rossi, Evy; ', Yusmarini
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 3, No 1 (2016): Wisuda Februari 2016
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The purpose of this research was to observe chemical and microbiology characteristic of three kind of kefir, made from cow milk with addition of soymilk. Observed kefirs were kefir whey (KW), kefir optima (KO), and kefir prima (KP). A Completely Randomized Design (CRD) was used in this research with six treatments and three replications treatment consists of KW1 (100% cow milk), KW2 (50% cow milk: soymilk 50%), KO1 (100% cow milk), KO2 (50% cow milk: 50% soymilk), KP1 (100% cow milk), and KP2 (50% cow milk: 50% soymilk). The results showed that the cow milk with soymilk significantly affected the degree of acidity (pH), total lactic acid bacteria, total lactic acid, total yeast, and alcohol content.   Keywords : Kefir, cow milk, soymilk, lactic acid bacteria, yeast.
BIOETANOL DARI NIRA NIPAH KENTAL SECARA NIR-SINAMBUNG (BATCH) DENGAN PENAMBAHAN Cordyceps mycelium POWDER DAN UREA Sadzvirani, Sastiana; Restuhadi, Fajar; Rossi2, Evy
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 4, No 1 (2017): Wisuda Februari Tahun 2017
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This research implemented to see the effect of combined treatment of urea and Cordyceps mycelium powder contain ergosterol with bioethanol fermentation from very high gravity Nypa sap in batch fermentation. This research implemented in an experimental method with two factors. The first factor is the levels of the source N as urea consist of four levels namely (U) (0.0; 0.2; 0.4; 0.6) gr/l and the second factor is the levels of the Cordyceps mycelium powder consist of three levels namely (C) (0.0; 0.5; 1.0) gr/l, so that obtained twelve combination of treatments without repetition. Analysis implemented every day including : levels of ethanol, levels of reduce sugar content, the number of microbial cells Saccharomyces cerevisiae and the degree of acidity (pH). Data were analyzed descriptively by use tabulations and charts. The best combination treatment was U4C2 (urea 0.6 gr/l and Cordyceps myceliumpowder 0.5 gr/l) which produced ethanol 31.5%. Keywords: Very high gravity nypa sap, Urea, Cordyceps mycelium powder, Bioethanol
EVALUASI MUTU SUSU FERMENTASI BIJI NANGKA DENGAN VARIASI SUSU SKIM MENGGUNAKAN BAKTERI Lactobacillus casei subsp. casei R-68 Ardi, Febrian; Pato, Usman; Rossi, Evy
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 4, No 2 (2017): Wisuda Oktober Tahun 2017
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Jackfruit seeds and skim milk fermented by Lactobacillus casei subsp. casei R-68  expected to produce fermented milk that has more complete nutritional value and  health benefits. Lactobacillus casei subsp. casei R-68 was isolated from dadih, a type of fermented milk in West Sumatra, Indonesia. This study used Completely Randomized Design experiment with 6 treatments and 3 replications to obtain 18 experimental units. The data obtained were statistically analyzed using Analysis of Variance (ANOVA). If F count is greater than or equal to F table then it continued with DNMRT test at 5% level. The results showed that pH of jackfruit seed fermented milk were 4,83-5,80, total lactic acid 0,52-1,17%, total solids 10.15-25.40%, protein content 23.76-6.16% and ash content 0.08-1.07% after fermentation.While descriptive assessment of which felt a bit acidic, yellowish white to white and its viscosity was dilute to thick and favored by panelists.Keywords: Jackfruit seeds, Lactobacillus casei subsp. casei R-68 and skim milk.
ANALISIS PEMETAAN KESUKAAN KONSUMEN (CONSUMER’S PREFERENCE MAPPING) TERHADAP ATRIBUT KERIPIK PISANG DI KALANGAN MAHASISWA FAKULTAS PERTANIAN UNIVERSITAS RIAU Saputra, Dodi; Restuhadi, Fajar; Rossi, Evy
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 5 (2018): Edisi 1 Januari s/d Juni 2018
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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The purpose of this research was to evaluate know the position of the best banana chips products and attributes of various kinds of banana chips. This objective of this study was  to determine the level of consumer preference to a product that was banana chips. At this time which was still the lack of efforts of producers in developing their products.  This research were carried out experiments using seven producs (brand of banana chip), which consists of KP1: Wahana, KP2: Alfamart, KP3: Mekar Jaya, KP4: Sumber Hidup,  KP5: Winda, KP6: Elsa Snack, and KP7: Yadi Bersaudara.  Data were analyzed statistically by using a Preference Test Mapping with assistance XL STAT software version 2014. Test hedonic and descriptive test analyzed were using Principal Component Analysis(PCA). Agglomerative hierarchical clustering (AHC) was used to see all grades of banana chips. Based on the descriptive analysis using PCA and hedonic analysis using the AHC showed that banana chips KP7 and analysis of the main components of the descriptive (PCA) test were then analyzed by using the preference mapping technique, with the sensory attributes used in banana chips products are banana flavor, saltiness, sweet taste, burnt, savory, crunchy, yellow, brownish yellow, banana scent, vacancy rate, texture crispness. The most preferred product in the study were Winda banana chips, Elsa Snack, and Yadi Bersaudara most favored by panelists. Keywords:Banana chips, consumer preferences, PCA, AHC.
Co-Authors ', Rahmayuni ', Suntoro Ade Syaputra Adiwirman Adiwirman Afandi, Riyan Agung Kurniawan Ahmad Rifai Akhmad Ibrahim R. S. Hasibuan AKHYAR ALI Akhyar Ali Alfi Mawaddah Almasdi Syahza Almira Nugroho Ancela Rabekka Lingga Andarini Diharmi Andriani, Yulia Angga Pramana Angga Pramana Anggi Febrian Sibuea, Anggi Febrian Anggita Yuni Aras Mulyadi Ardi, Febrian Arfendi, Arfendi Arya Dika Astaria Pehulisa, Astaria Bactiar, Alridho Benhard F Situmorang Budi Julianto, Budi BUNGA RIA YULIANA SIAHAAN Dan Mukmin Daniel Chandra Manurung Deby Kurnia Dede putra pranata Dedy Insan Desli Hernika Sari Siringoringo, Desli Hernika Sari Dewi Fortuna Ayu Dewi Pratiwi Dewi, Yossie Kharisma Djaimi Bakce Dodi Saputra Dodi Saputra Dorlan Simamora Eka Saputri Empi Zulvarino ESPE SIMANJUNTAK F. Hamzah FAHMI SEPTIAN SEMBIRING Faizah Hamzah Fajar ' Restuhadi Fajar Restuhadi Fajar Restuhadi Fajar Restuhadi Fajar Restuhadi Febria Martina Sari Febrianto, Wegi Eko Febriyani Febriyani Fitria Ulfah Apriani, Fitria Ulfah Gultom, Adi Hizkia Hamzah, Farida Hanum HARUN SIANTURI Harun, Noviar ' Haryadi ' Heri ' Idrus Hirdan Hirdan Idwal Idwal Suripto Iva Ancewita Saragih Jeki Daisa Jum'atri Yusri Jum’atri Yusri kartika, Nilda Lela Natalia M. Bayu Purwanto Manik, Marjohan ' Marwita Marwita Megawati Saputri Meiyanni Adawiyah Mercia Yolanda Ashari Molerman ' Muhammad Akbar Hasibuan Netti Herawati Netti Herawati Netti Herawati Nopiani, Yanti Noven Rae Pangga Noviar Harun Noviar Harun ' Harun Nuraisah ' R.Agung Surya Prabowo Rahma Dini Rahmayuni ' Rahmayuni ' ' Rahmayuni Rahmayuni Ramayuni Ramayuni Rapidos, Rotua Raswen Efendi Raswen Efendi Restuhadi, Fajar ' Rezita Azizah Rianida Yunaira Rici ' Mainaki Riftyan, Emma Rinaldi Satria Rizqi Yanra Rosnita Rosnita Roza Yulida Rudi Muslim RUSLI RUSTAM S.R. Damanik Sadzvirani, Sastiana Samuel ' Saparun Saparun Saputra, Niko SIANTURI, HARUN SIMANJUNTAK, ESPE Siti Nurhajijah Suherni Safitri Rangkuti Syahrul Syahrul Syahrul Syahrul Syahrul Syahrul Turnip, Titus T USMAN PATO Utari ' Pratiwi Ventina Simanjuntak Widia Fitri Yansyah, Nofendri ' Yelmira Yelmira Zalfiatri Yelmira Zalfiatri Yelmira Zalfiatri YULIANA SIAHAAN, BUNGA RIA Yusmarini Yusmarini Zulfan Saam Zulfidin Zulfidin