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All Journal Proceedings of Annual International Conference Syiah Kuala University - Life Sciences & Engineering Chapter Jurnal Teknologi Pertanian Warta IHP (Warta Industri Hasil Pertanian) Jurnal Inovasi Hasil Pengabdian Masyarakat (JIPEMAS) Jurnal Teknologi Pertanian Andalas Indonesian Journal of Halal Research Sagu Teknologi dan Industri Pertanian Indonesia Jurnal Ilmiah Mahasiswa Pertanian Buletin Pengabdian Rona Teknik Pertanian

Yanti Meldasari Lubis

Program Studi Teknologi Hasil Peranian, Fakultas Pertanian, Universitas Syiah Kuala

Author-ID : 309191

Religion Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Education Engineering Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Medicine & Pharmacology Public Health Social Sciences Other

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Alkaline Treated Breadfruit (Artocarpus altilis) Based Composite Flour for the Making of Biscuit Lubis, Yanti Meldasari; Kumalaningsih, Sri; Susanto, Tri
Jurnal Teknologi Pertanian Vol 7, No 3 (2006)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1457.491 KB)

The objective of the research was to find out the optimum alkaline treatment to produce a light colour, starch-rich flour containing high levels of undamaged starch, intended for the making of a formulated biscuit. The research was divided into two experiments. First, a factorial randomized block design experiment with two factors: the concentration of NaOH (0.04%, 0.06%, and 0.08%) and the dipping time (15, 30 and 45 minutes). The second experiment was the use of the Linear Programming approach supported by the QSB to obtain the desirable biscuit formula. The results of the first experiment indicated that the breadfruit flour dipped for 45 minutes in the 0.08% NaOH solution was the best one. The treated flour at a moisture content of 6.63% contains 60.86% starch, 22.56% amylose, 3.25% protein, 6.26% fat, and the L value (degree of Lightness) of 74.9, water absorption index of 4.80 g/g, initiation of gelatinization temperature of 69.3 oC, gelatinization temperature of 80.9 oC, maximum viscosity of more than 2000 AU and undamaged granules. The best results of the second experiment was the biscuit formula containinqÂ 31.76% breadfruit flour, 20% wheat flour, 13.03% red bean flour, whichÂ meetsÂ withÂ theÂ nutritionÂ requirement. TheÂ textureÂ andÂ breaking force of the formulated biscuit was not significantly difference with the one of the biscuit made without the addition of breadfruit flour (the control), but has the lower L value. Moreover exceptÂ the crispness, the colour, aroma and the taste of formulated biscuit were found the best significantly different from those of the control biscuit. Keywords:Â Breadfruit flour, Alkaline modification (NaOH), biscuit, Linier Programming formulation

Physically modified of sweet potato flour (Ipomea batatas) by variation of steaming time and drying method Anshar Patria; Nida El Husna; Yanti Meldasari Lubis; Melly Novita
Proceedings of The Annual International Conference, Syiah Kuala University - Life Sciences & Engineering Chapter Vol 3, No 2 (2013): Engineering
Publisher : Syiah Kuala University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (171.311 KB)

The major component of sweet potato flour is carbohydrate presented as starch. As other types of native starch that lack of physical and chemical characteristics, the sweet potato flour then is very limited in use. To improve the starch characteristics, it can be made by modifying the starch physically. This study was focused on modification of starch phisically by using autoclaving-cooling method with differ in steaming times (15 and 30 minutes) and drying methods (oven and sun drying). The results showed that the modified flour of sweet potato by autoclaving-cooling for one cycle has produce sweet potato flour with a granular structure that can expand and break, lower in starch content, higher in freezing and thawing stability, higher in water absorption index, and lower in hot and cooling viscosities

Penurunan Kadar Oksalat pada Talas Kimpul (Colocasia esculenta) dan Talas Ungu (Xanthosoma sagittifolium) dengan Metode Kombinasi Fisik dan Kimia Ismail Sulaiman; Yanti Meldasari Lubis; Zalniati Fonna Rozali; Santi Noviasari
Warta Industri Hasil Pertanian Vol 38, No 1 (2021)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32765/wartaihp.v38i1.6409

Konsumsi talas dengan asam oksalat yang tinggi dapat merusak atau membahayakan kesehatan khususnya pada ginjal, yaitu akan terbentuknya batu ginjal. Talas di beberapa daerah dijadikan salah satu pengganti bahan pokok, bahkan talas terkenal dengan makanan yang rendah akan kandungan gulanya. Tujuan dari penelitian ini adalah memanfaatkan umbi talas sebagai bahan diversifikasi terutama pada makanan yang rendah kandungan gula sehingga dapat digunakan bagi penderita diabetes. Pada penelitian ini dilakukan metode kombinasi fisik (perebusan dan pengukusan selama 20 menit) dan kimia (natrium bikarbonat 6%, asam asetat 20%, dan natrium klorida 10%) untuk menurunkan kadar oksalat pada varietas talas yaitu talas kimpul (Colocasia esculenta) dan talas ungu (Xanthosoma sagittifolium). Kadar oksalat talas kimpul terendah diperoleh dari perlakuan fisik perebusan dilanjutkan dengan perendaman asam asetat 20% yaitu sebanyak 16,889 mg/100 g talas dari kadar awal yaitu 42,35 mg/ 100 g talas. Sedangkan pada talas ungu, kadar oksalat terendah diperoleh dari perlakuan fisik perebusan dilanjutkan dengan perendaman natrium klorida 10% yaitu sebanyak 18,237 mg/100 g talas dari kadar awal 73,06 mg/ 100 g talas, sehingga dapat memenuhi ambang batas 71 mg/100gr berdasarkan hasil penelitian sebelumnya.

PEMBUATAN MI KERING DENGAN PENGGUNAAN TEPUNG LABU TANAH (Cucurbita moschata) Dewi Yunita; Yanti Meldasari Lubis; Nurakmal '
Jurnal Sagu Vol 11, No 2 (2012)
Publisher : Universitas Riau

This reseach purpose was to produce dried noodles by addition of pumpkin flour. The bestcombination of wheat flour and pumpkin flour with the best percentage of sodium tripoliphospate cannot only used for food diversification but also to replace the use of methanyl yellow as a colouringagent. This research was conducted using Randomized Block Design with two factors. The first factorwas the ratio between wheat and pumpkin flour (T) which consisted of three levels (T1 = 90:10, T2 =80:20, and T3 = 70:30) and the second factor was the percentage of sodium tripoliphosphate (K)which also consisted of three levels (K1 = 0.1%, K2 = 0.2%, and K3 = 0.3%).The best treatment wasshown in dried noodles with 20% of pumpkin flour and 0.2% of sodium tripoliphospate addition. Thisproduct has following physical characteristics: firmness (2585.57 g/cm3), stickiness (98.5 g/cm3),elasticity (0.52 g/cm3), cooking time (4.67 minutes), cooking loss (6.87%), and rehydration weight(219.62%). According the chemical analysis, this product has 9.85% of protein content, 2.44% of fatcontent, 2.20% of ash content, and 0.26 mg/100 ml of β-carotene rate.

KAJIAN PEMBUATAN SIRUP BUAH JAMBLANG DENGAN VARIASI PERBANDINGAN AIR DAN BUAH SERTA KONSENTRASI GULA NOVI SAFRIANI; YANTI MELDASARI LUBIS; DOVIE SUFRIZAL SUFRIN
Jurnal Sagu Vol 15, No 1 (2016)
Publisher : Universitas Riau

The aim of this study was to explore the processing of jamblang (Syzygium cumini) fruit into syrup. Moreover,the effect of water and fruit ratio, and sugar concentration on the characteristics of the syrup was investigated.This study was conducted using a completely randomized design factorial consisting of two factors: the ratioof water and fruit (2: 1, 1: 1, 1: 2) and the concentration of sugar (65%, 75%, 85%). The results showed thatthe best quality of the syrup based on organoleptic tests obtained from the treatment combination of waterand fruit ratio = 1: 1 with a sugar concentration of 65%. After pasteurization, the syrup had a pH value of3.89, total sugar of 88.70%, anthocyanin content of 29,73 mg/100 g, antioxidant activity of 58.74%, vitaminC content of 7,04 mg/100 ml and panelists liked its color, aroma and taste.

ANALISIS KUALITAS TIMPHAN UBI JALAR UNGU (Ipomoea batatas L) BERDASARKAN PERBEDAAN LAMA PENGUKUSAN DAN PENYIMPANAN BEKU Cut Nilda; Novi Safriani; Yanti Meldasari Lubis; Muhammad Chalid Isra
Jurnal Teknologi Pertanian Andalas Vol 24, No 2 (2020)
Publisher : Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jtpa.24.2.172-177.2020

Penelitian ini bertujuan untuk mengetahui pengaruh lama pengukusan dan lama penyimpanan beku terhadap kualitas fisik dan hedonic timphan ubi jalar ungu. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) faktorial yang terdiri dari dua faktor yaitu lama pengukusan (K1 = 15 menit, K2 = 30 menit) dan lama penyimpanan beku (T1=2 minggu, T2=4 minggu dan T3=6 minggu). Hasil penelitian menunjukkan bahwa lama pengukusan berpengaruh nyata terhadap cooking time, hedonik warna dan aroma, sedangkan lama penyimpanan beku berpengaruh terhadap warna dan tekstur timphan secara hedonik. Hasil terbaik diperoleh pada perlakuan pengukusan 15 menit dan lama penyimpanan beku 2 minggu (K1T1) dengan kriteria cooking time 9.62 menit, cooking loss 11.41%, tingkat penerimaan hedonik rasa (3.55), warna (4.13), aroma (4.33) dan tekstur (4.21).

Pendampingan usaha rumah tangga produk lokal khas Aceh asam belimbing (Averrhoa bilimbi Linn) Sunti untuk meningkatkan mutu dan harga jualnya Dewi Yunita; Nurlaila Nurlaila; Yanti Meldasari Lubis; Irfan Irfan
Jurnal Inovasi Hasil Pengabdian Masyarakat (JIPEMAS) Vol 5, No 1 (2022): Jurnal Inovasi Hasil Pengabdian Masyarakat (JIPEMAS)
Publisher : University of Islam Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33474/jipemas.v5i1.11514

Asam sunti merupakan bumbu masakan khas Aceh terbuat dari belimbing wuluh yang diasinkan, difermentasi dan dikeringkan sehingga dapat disimpan dalam jangka waktu 1-1,5 tahun. Namun, proses yang digunakan untuk mengolah belimbing wuluh segar menjadi asam sunti berbeda-beda, tergantung pada kebiasaan masyarakat setempat atau permintaan konsumen. Hal ini menyebabkan kualitas produk sangat bervariasi dan tidak memenuhi standar mutu. Pada kegiatan Pengabdian kepada Masyarakat (PkM), pendampingan langsung terhadap satu usaha rumah tangga di Desa Alue Jeureujak, Kecamatan, Babahrot, Kabupaten Aceh Barat Daya, Provinsi Aceh. Tujuan dilakukannya PkM ini adalah untuk memperbaiki proses pembuatan dan kemasan sehingga mutu produk yang dihasilkan tetap terjaga dan harga jual dapat ditingkatkan. Kegiatan PkM yang berlangsung selama 3 bulan dengan pendampingan secara langsung di lokasi selama 1 bulan terdiri dari beberapa kegiatan yaitu: peninjauan rumah produksi, perbaikan proses pembuatan asam sunti, perbaikan kemasan produk asam sunti, dan perhitungan harga jual produk asam sunti. Kemasan yang sebelumnya hanya menggunakan kantong plastik tanpa label, saat ini produk asam sunti telah dijual dengan kemasan standing pouch berlabel. Setelah satu bulan pendampingan, pendapatan usaha meningkat dari Rp 334.000, menjadi Rp 436.000, dengan skala penjualan yang sebelumnya tidak terukur menjadi 80 pak ukuran 250 gr dalam satu bulan.

Effect of Halal-Certified Slaughterhouses and Storage Time on Microbiology and Organoleptic Quality of Broiler Chicken Meat Irfan Irfan; Yanti Meldasari Lubis; Muhammad Ryan; Dewi Yunita; Rabya A Lahmer
Indonesian Journal of Halal Research Vol 5, No 1 (2023): February
Publisher : UIN Sunan Gunung Djati Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15575/ijhar.v5i1.17390

Chicken slaughterhouses play an essential role in producing halal chicken. In previous study, only nine halal-certified chicken slaughterhouses in Banda Aceh. This study determined the effect of halal-certified slaughterhouses and storage time on broiler chicken meat’s microbiology and organoleptic quality. This study uses a factorial randomized block design with two factors (halal-certified slaughterhouses (the slaughterhouse which already has a halal certificate (S1) and the slaughterhouse which has not yet halal certified (S2) and storage time (0 hours (P1), 3 hours (P2), 6 hours (P3), and 9 hours (P4)). Each treatment repeats three times. Data were statistically analyzed using analysis of variance (ANOVA) and continued with Duncan’s New Multiple Range Test (DNMRT) at a 5% level. Samples were analyzed for total plate counts (TPC), pH, and descriptive organoleptic tests of meat color, aroma, moisture, elasticity, and skin color. The results showed that the quality of meat from chickens slaughtered at halal-certified slaughterhouses was better than that of not halal-certified slaughterhouses in terms of lower microbial number and pH value, as well as the higher value of descriptive organoleptic characteristics (meat color, aroma, elasticity, and skin color). There is no difference found in meat moisture.

Pengaruh Cara Penyembelihan dan Lama Penyimpanan Terhadap Kualitas Daging Ayam Broiler Anis Dliyaul Haq; Irfan Irfan; Yanti Meldasari Lubis
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 12, No 1 (2020): Vol. (12) No. 1, April 2020
Publisher : Agricultural Faculty

Slaughtering is a method used to obtain food from farmed animals. Chicken slaughter is one of important factors affevting the halal and nutritional quality of meat. Chicken meat slaughtered is done according to islamic sharia and not according to Islamic sharia. Slaughtering is carried out according to islamic or halal sharia according LPPOM-MUI (2008). The storage time for food is a period of time that is safe and suitable for consumption in food and can be used by consumers according to their needs and can maintain the state of the food that is packed. Determine the quality of chicken meat whether or not accepted by consumers affect the physical, chemical and biological quality. The study aims to determine the effect of slaughtering methoda (according to Islamic sharia and not according to Islamic sharia) and duration of storage on the quality of chicken meat. This research uses factorial randomized block design (RBD) consisting of 2 factors. The first factor is the method of slaughtering, namely slaughtering by Islamic sharia and slaughtering not by Islamic sharia (neck slaughter broken). Slaughtering by Islamic sharia is chicken slaughtering in RPA that is halal certified, while slaughtering is not by Islamic sharia is chicken slaughtered in RPA that is certified not halal. The second factor is storage time, which is 0 hours (control), 3 hours, 6 hours and 9 hours. The result of this study showed that slaughter had a very significantly affected (P 0,01) on skin color. The treatmment duration significantly affected (P 0,05) on water content and suppleness. Research shows that the quality of chicken meat slaughtered according to Islamic sharia (P1) is better than meat slaughtered not according to Islamic sharia, especially in terms of; as higher skin color. As storage time increases, the water content

Karakteristik Mi Jagung dengan Penambahan Jenis Hidrokoloid (Guar Gum dan Xanthan Gum) pada Berbagai Konsentrasi Yanti Meldasari Lubis; M. Ikhsan Sulaiman; Masrura Hayati
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 10, No 2 (2018): Vol. (10) No. 2, Oktober 2018
Publisher : Agricultural Faculty

Indonesia termasuk negara pengkonsumsi mi terbesar di dunia. Selma ini, mi diproduksi dari tepung gandum. Namun untuk mengurangi ketergantungan terhadap impor gandum, perlu dicari alternatif lain sebagai bahan baku mi. Penggunaan tepung jagung dalam pembuatan mi dapat dijadikan sebagai alternatif serta kandungan betakarotennya juga bermanfaat bagi bagi kesehatan. Tidak seperti gandum yang mengandung gluten sehingga adonan mudah dibentuk, pembuatan mi jagung pelu ditambahkan zat tambahan yang dapat menggantikan sifat gluten. Penelitian ini bertujuan untuk mempelajari hidrokoloid yang dapat digunakan untuk memperbaiki karakteristik mi jagung. Mi yang dihasilkan selanjutnya dianalisis kadar air, kadar abu, cooking loss,uji putus, uji hedonik. Dari hasil analisis ini didapatkan sampel terbaik yang dilanjutkan analisis kadar serat kasar, kadar protein dan kadar betakaroten. Sampel terbaik yang didapatkan dari hasil penelitian ini adalah perlakuan xanthan gum 2% dengan hasil uji putus 2.50 cm, kadar air 40.19%, kadar abu 1.05%, cooking loss 2.21%, kadar protein sebesar 3.98%, kadar serat kasar 4.16% , kadar betakaroten 12.71 mg/L dan hasil dari uji hedonic mi jagung yaitu warna 3.36 (netral), aroma 3.24 (netral), rasa 3.00 (netral) dan tekstur 2.73 (netral).Abstract: Indonesia belongs to the country with the highest consumtion of noodle in the world. Noodle is made from imported wheat flour. However, there is a need to reduce the dependency of wheat flour by finding new sources to make noodle. Corn flour can be used as alternative besides its high content of betacarotene has health benefit for the human. Different from wheat flour which is contained gluten for dough formation, production of corn noodle need to be added with additive for replacing the function of gluten. This paper aimed to study hydrocolloids usedto improve corn noodle characteristics. The result noodle is then analyzed water content, ash content, cooking loss, breaking test, hedonic test. From the results of this analysis obtained the best sample by analysis of crude fiber content, protein content and beta-carotene content. The best samples obtained from this research are xanthan gum 2% treatment with 2.50 cm breaking test, moisture content 40.19%, 1.05% ash content, 2.21% cooking loss, 3.98% protein content, 4.16% crude fiber content, beta-carotene content 12.71 mg / L and hedonic test obtained colors , aromas, flavors and textures are all neutral.

Co-Authors ', Nurakmal Anis Dliyaul Haq Anshar Patria Asmaul Husna Cut Erika Cut Evi Nurjanah Cut Nurul Fitra Amalia Dewi Yunita Dewi Yunita DOVIE SUFRIZAL SUFRIN Eni Darlia Fahrizal Fahrizal Fahrizal Fahrizal Farah, Nadya Huri Afrina Dewi Irfan Irfan Irfan Irfan Irfan Irfan Ismail Sulaiman Ismaturrahmi Ismaturrahmi Lisa Paradila M. Arifullah M. Ikhsan Sulaiman Masrura Hayati Meliza Meliza Melly Novita Muhammad Chalid Isra Muhammad Ikhsan Sulaiman Muhammad Luthfi Muhammad Ryan Muhammad Ryan Mulizani Mulizani Munawir Juanda Murna Muzaifa Nazliza Ulfira Nida El Husna Normalina Arpi Novi Safriani Novi Safriani Novi Safriani Novia Mehra Erfiza Noviasari, Santi Nur Miyana Nurakmal ' Nurlaila Nurlaila Rabya A Lahmer Sarah Fitria Satriana Satriana Sri Kumalaningsih SUFRIN, DOVIE SUFRIZAL Suryati Sufiat Tri Susanto Weza Hafidhitama Yuliani Aisyah Yusriana Yusriana Zaidiyah Zaidiyah Zalniati Fonna Rozali

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