Garuda - Garba Rujukan Digital

Article Per Year (5 Year)

p-Index From 2019 - 2024

0.983

P-Index

This Author published in this journals

All Journal Journal of Community Engagement Research for Sustainability Sagu

Yelmira Zalfiatri

Fakultas Pertanian, Universitas Riau

Author-ID : 3476420

Agriculture, Biological Sciences & Forestry Humanities Chemical Engineering, Chemistry & Bioengineering Decision Sciences, Operations Research & Management Electrical & Electronics Engineering Energy Environmental Science Industrial & Manufacturing Engineering Nursing Public Health Other

Published : 7 Documents Claim Missing Document

Claim Missing Document

Articles

Title

RASIO TEPUNG SAGU DAN IKAN MOTAN (Thynnichthys polylepis) TERHADAP KARAKTERISTIK KERUPUK GUSLIKO NURMAN; USMAN PATO; YELMIRA ZALFIATRI
Jurnal Sagu Vol 16, No 2 (2017)
Publisher : Universitas Riau

Fish crackers are one of processed poducts with the fish as the main ingredient with addition of flour orstarch. This purpose of this study was to get the best ratio between sago starch and motan fish. This researchused a Complete Randomized Design Experiment with five treatments and three replications. The treatmentswere were the ratio of sago starch : motan fish 90:10 (K1), 80:20 (K2), 70:30 (K3), 60:40 (K4), 50:50 (K5). Thedata obtained were statistically analyzed using Analysis of Variance (ANOVA) and Duncan’s New MultipleRange Test (DNMRT) at 5% level. The parameters observed were swelling power, moisture, ash, and proteincontents as well as sensory test. Ratio of sago starch and motan fish significantly affected moisture, ash andprotein contents, colour, taste, aroma, crispiness, and acceptance by panelist. The best treatment of crackersfrom this research was K4 which had swelling power 21.57%, moisture content 11.90%, ash 0.97%, andprotein 22.00%. The result of descriptive test assessment, crackers had no brown colour (2.42), flavor fishcrackers (3.70), taste fish (3.72), and texture crispiness (2.57). Overall assessment hedonic test of crackerswas preferred by the panelists.

PEMANFAATAN TEPUNG TALAS DAN TEPUNG KACANG MERAH DALAM PEMBUATAN CRACKERS MELIYANA MELIYANA; VONNY SETIARIES JOHAN; YELMIRA ZALFIATRI
Jurnal Sagu Vol 18, No 1 (2019)
Publisher : Universitas Riau

This research was aimed to get the best crackers from a combination ratio of taro flour and red bean flour incrackers making. Research method was completely randomized design (CRD) experiment which consisted offive treatments and each treatment was repeated three times. Treatments of taro flour and red bean flour were90:10, 80:20, 70:30, 60:40, 50:50. Data were statistically analyzed by using analysis of variance and continuedwith duncan’s new multiple range test at 5% level. The result of this study showed that the ratio of taro flourand red bean flour significantly affected moisture contents, ash contents, protein contents, color, flavour,aroma, and crunchiness. Based on this research, the best treatment was the crackers with taro flour and redbean flour 50:50, which had average of moisture content of 2.21%, ash content of 2.53%, and protein contentof 9.07%. Sensory assessment of crackers by panelist showed that this crackers had a brown color, red beantaste, red bean flour, and rather hard textures.

Karakteristik Briket dari Arang Daun Kelapa Sawit dan Arang Cangkang Biji Karet dengan Perekat Tapioka eykel sura bema; Faizah Hamzah; Yelmira Zalfiatri
Jurnal Sagu Vol 20, No 1 (2021)
Publisher : Universitas Riau

Tujuan penelitian ini adalah untuk mendapatkan karakteristik briket terbaik dari arang daun kelapa sawit dan cangkang biji karet dalam pembuatan briket dengan tapioka. Penelitian dilakukan secara eksperimental menggunakan Rancangan Acak Lengkap (RAL) dengan 5 perlakuan dan 3 ulangan sehingga didapatkan 15 unit eksperimen. Perlakuan dalam penelitian ini adalah perbandingan arang daun kelapa sawit dan arang kulit biji karet yaitu: DC1 (50:50), DC2 (40:60), DC3 (30:70), DC4 (20:80) dan DC5 ( 10:90). Data dianalisis secara statistik dengan menggunakan sidik ragam (ANOVA) dan di uji lanjut dengan Duncan New Multiple Range Test (DNMRT) pada tingkat 5%. Parameter yang diamati adalah kerapatan, kuat tekan, kadar air, kadar uap, kadar abu, kadar karbon terikat, dan nilai kalor .Hasil penelitian menunjukkan briket dari arang daun kelapa sawit dan arang cangkang karet dengan penambahan perekat tapioka berpengaruh nyata terhadap kerapatan, kuat tekan, kadar air, kadar uap, kadar abu, kadar karbon terikat, dan nilai kalor. Berdasarkan hasil analisis, perlakuan terbaik pada penelitian ini adalah DC5 (10:90) dengan massa jenis 0,56 g / cm3, kuat tekan 0,48 kg / cm2, kadar air 4,85%, kadar evaporasi 11,68%, kadar abu. 3,43%, kadar karbon terikat 80,12%, dan nilai kalor 7504,59 kal / g.

LAMA DISTILASI AIR TERHADAP SIFAT FISIKO-KIMIA MINYAK ATSIRI BUNGA KECOMBRANG (Nicolaia speciosa Horan SITI SANTUN MULIA; DEWI FORTUNA AYU; YELMIRA ZALFIATRI
Jurnal Sagu Vol 19, No 1 (2020)
Publisher : Universitas Riau

Bunga kecombrang adalah salah satu tanaman yang memiliki potensi untuk menghasilkan minyak atsiri. Aromabunga kecombrang sering digunakan sebagai penyedap dalam masakan. Penelitian ini bertujuan untukmendapatkan waktu distilasi yang optimal untuk kualitas minyak atsiri bunga kecombrang dengan menggunakanmetode destilasi air. Penelitian ini dilakukan secara eksperimental dengan menggunakan Rancangan AcakLengkap (RAL) yang terdiri dari 4 perlakuan dan setiap perlakuan diulang 4 kali. Perawatan waktu distilasiadalah 3, 4, 5, dan 6 jam. Data dianalisis secara statistik dengan menggunakan analysis of variance (ANOVA)dan dilanjutkan dengan uji Duncan’s New Multiple Range Test (DNMRT) pada taraf 5%. Hasil penelitianmenunjukkan bahwa waktu destilasi secara signifikan mempengaruhi hasil, indeks bias, kelarutan dalam alkohol,angka ester, jumlah asam dan uji sensoris rasa dan warna. Perlakuan terbaik dalam penelitian ini adalah T3 (5jam) dengan hasil 7,04%, indeks bias 1,502, kelarutan dalam alkohol 1:1, angka ester 23,09 mg KOH/g, dan angkaasam 1,67 mg KOH/g. Hasil uji deskriptif minyak bunga kecombrang menunjukkan bahwa minyak itu berwarnakuning, bunga kecombrang beraroma dan penilaian hedonis keseluruhan disukai oleh panelis.

PEMANFAATAN SIMBIOSIS MIKROALGA Chlorella sp DAN AGROBOST UNTUK MENURUNKAN KADAR POLUTAN LIMBAH CAIR SAGU FADLA B. SYARIF; FAJAR RESTUHADI; YELMIRA ZALFIATRI
Jurnal Sagu Vol 18, No 1 (2019)
Publisher : Universitas Riau

The purpose of this research was to get the best treatment addition of Agrobost microorganisms as a reducingagent of pollutant from sago liquid waste with the addition of microalgae Chlorella sp. This research used aCompletely Randomized Design (CRD) with 5 treatments and 3 replications. The treatments in this additionwas microalgae Chlorella sp. as much 800 ml/L (6.292.000 cell/ml) of sago liquid waste with some variousconcentrations of Agrobost (0% v/v, 1% v/v, 2% v/v, 3% v/v, dan 4% v/v). The data obtained were analyzedstatistically using ANOVA and DNMRT at 5 % level. The result showed that the addition of Agrobostmicroorganisms significantly affected COD, BOD, TSS, nitrate, phosphate, DO and pH of sago liquid waste.The chosen treatment from the result of this research was the P2 treatment showing the best level of reductionof COD 88,65%, BOD of 91,41%, TSS of 63,96% and the increase in the pH of 92,50%, DO of 56,51%.

PEMANFAATAN TEPUNG UBI JALAR UNGU DAN TEPUNG KELAPA SEBAGAI BAHAN PENSUBSTITUSI TERIGU DALAM PEMBUATAN MI INSTAN AINIL HIFDA DAULAY; YUSMARINI YUSMARINI; YELMIRA ZALFIATRI
Jurnal Sagu Vol 17, No 2 (2018)
Publisher : Universitas Riau

The purpose of this research was to get the best formulation of purple sweet potato flour and coconut flour inmaking instant noodles. This study was used a completely randomized design experiment with 5 treatmentand 3 replications that produced 15 exsperimental units. The obtained data were statistically analized usinganalysis of variance (ANOVA). If the F count is high than or equal to F table then continued with DNMRT testat the 5% level. The treatments in this research included TUK1 (wheat flour 90: purple sweet potato flour 0:coconut flour 10), TUK2 (wheat flour 85: purple sweet potato flour 5: coconut flour 10), TUK3 (wheat flour 80:purple sweet potato flour 10: coconut flour 10), TUK4 (wheat flour 75: purple sweet potato flour 15: coconutflour 10) and TUK5 (wheat flour 75: purple sweet potato flour 15: coconut flour 10). Result of analiysis ofvariance showed that the ratio of purple sweet potato flour and coconut flour significantly affected moisturecontent, protein content, acid number, intactness, rehydration time and sensory assessment. The best treatmentinstant noodles was TUK4 which had moisture content 4.25%, protein content 10.84%, acid number 1.34 mgKOH/g, intactness 94.67% and rehydration time 6.10 minutes. Descriptive sensory assessment was purplecolour, purple sweet potato flavor, slightly texture and purple sweet potato taste.

Co-Authors AINIL HIFDA DAULAY Angga Pramana Dewi Fortuna Ayu eykel sura bema FADLA B. SYARIF Faizah Hamzah Fajar Restuhadi GUSLIKO NURMAN Jum'atri Yusri MELIYANA MELIYANA Ramayuni Ramayuni Rossi, Evy RUSLI RUSTAM SITI SANTUN MULIA USMAN PATO Vonny Setiaries Johan Yusmarini Yusmarini

Title Search

Found 6 Documents Search Journal : Sagu

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title

Found 6 Documents
Search
Journal : Sagu