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POTENSI BIJI NANGKA DAN BIJI SAGA SEBAGAI BAHAN BAKU PEMBUATAN TEMPE KOMPLEMENTASI ', Mardina; ', Yusmarini; Sulaeman, Rudianda
Jurnal Sagu Vol 11, No 2 (2012)
Publisher : Jurnal Sagu

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This study aims to evaluate the quality of tempeh complementation from jackfruit seeds and saga.This research carried out experiments using Complete Randomized Design (CRD) to six treatment that is:NS0 (100% soy as a control); NS1 (90 jackfruit seeds : 10 saga); NS2 (80 jackfruit seeds : 20 saga); NS3(70 jackfruit seeds : 30 saga); NS4 (60 jackfruit seeds : 40 saga) and NS5 (50 jackfruit seeds : 50 saga).The results showed that the complementation of jackfruit seeds and saga significantly affect the moisturecontent, ash content, protein content, fat content, color, aroma, taste and overall assessment and theyhave been conformed tempeh ISO standards, except fat content. Jackfruit seeds and saga complementationNS4 (60 jackfruit seeds : 40 saga) will produce a better tempeh with moisture content 61.53%, ash content0.93%, protein content 28.87%, fat content 5.98%, white color, less-typical tempeh aroma, tastes a goodand overall assessment is less preferred by the panelists.Key words : Jackfruit seeds, saga, tempeh, fermentation, Rhizopus sp.
MINI REVIEW SENYAWA POLIFENOL PADA KOPI : PENGARUH PENGOLAHAN, METABOLISME DAN HUBUNGANNYA DENGAN KESEHATAN ', Yusmarini
Jurnal Sagu Vol 10, No 02 (2011)
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Coffe is one of the main resources of polifenol compound, especially chlorogenat acidwhich is known have the capacity as antioxidant. There are the changes of chlorogenat acidduring processing, preparation and digestion by in vitro and in vivo which is have an impact toits availability and power. Coffe consumption reported can decrease blood rate on mice butincrease the total of plasma homocystein on humans. The high homocystein concentration inblood is one of the risk factor for degenerative diseases. Advanced researchs need to support thestatements.
PENGARUH PEMBERIAN BEBERAPA JENIS GULA DAN SUMBER NITROGEN TERHADAP PRODUKSI NATA DE PINA ', Yusmarini; pato, Usman; Johan, Vonny Setiaries
Jurnal Sagu Vol 3, No 01 (2004)
Publisher : Jurnal Sagu

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The effect of addition of various sugars and nitrogen sou rces on the production of nata de pina was evaluated.Data obtained were treated by the analysis of variance followed by Duncan's New Multiple Range Ttest Resultsof study indicate that various sugars and nitrogen sources significiintly affected the thickness, weight andrcndcmcnt of nata, however no effect of these compounds on the water content. Combination of sucrose assource of sugar and urea as source of nitrogen exhibited the highest production of nuta compared to othertreatments.
EVALUASI MUTU SELAI JAHE OLES DENGAN PENAMBAHAN GULA KELAPA PADA KONSENTRASI YANG BERBEDA SISWANTO, HERDI HARI SISWANTO HARI SISWANTO; ', YUSMARINI; ', FAIZAH HAMZAH HAMZAH
Jurnal Sagu Vol 14, No 1 (2015)
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ABSTRACTThe purpose of this study was to obtain the best concentration of palm sugar is added in the spreadableginger jam and meet the quality standards of fruit jam (SNI 3746-2008). The experiment design used CompletelyRandomized Design (CRD) with 6 treatments and 3 replications. The treatment is palm sugar with concentration(45%; 50%; 55%; 60%; 65% and 70%, respectively). Data optained were analyzed statistically using Anovaand further tested with DNMRT at the level of 5%. The treatment gave significant effect on water content, ashcontent, total dissolved solids, hedonic test, descriptive test (color, brightness, aroma of ginger, ginger flavor,richness and subtlety) and had not significant effect on degree of acidity (pH), fiber content and descriptivetest (caramel aroma and taste of sugar). The best treatment on this research was ginger jam S1, with pH 4,33,moisture content of 22,98%, ash content 2,86%, total dissolved solids 69,93%, fiber content 0,19% and interms of acceptable sensory by panelist’s.Key words: Jam, ginger, palm sugar.
PENGARUH KONSENTRASI NATRIUM METABISULFIT DAN LAMA BLANCHING TERHADAP MUTU CABAI MERAH (CAPSICUM ANNUUM L.) KERING Ali, Akhyar; ', Yusmarini; Solihah, Ipa
Jurnal Sagu Vol 1, No 01 (2002)
Publisher : Jurnal Sagu

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The effect of natrium metabisulphide with different concentration and tlic blanchingtime on quality of dried red chili was carried out. Result showed that the difference concen-tration of natrium metabisulphide and the blanching time scpcratcly influence the content ofoleoresin and vitamin C, however they do not affect significantly of water content of driedred chili. Interaction of natrium metabisulphide and the blanching time influence the watercontent, vitamin C, oleoresin and colour of dried red chili. Concentration of 0 3 of natrium %metabisulphide and 5 minute blanching gave the best result.
STUDI MUTU BIJI KAKAO FORASTERO YANG DIOLAH DENGAN METODE SIME-CADBURY Pato, Usman; ', Yusmarini; ', Jumar
Jurnal Sagu Vol 2, No 03 (2003)
Publisher : Jurnal Sagu

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The effect of various fermentation times on the quality of dried Forastero cacao beans was evaluated. Dataobtained were treated by the analysts of variance followed by a least significant difference test Various fermen-tiition times significantly affected the total acids, weight of 100 of beans, number of mould-infected beans, andthe colour of cacao beans, however no effect of fermentation times on the fermentation index, p H , aroma andtaste of cocoa beans was observed. The higher quality of d ried Forastero cacao beans processed by use of Slnie-Cadbury method was found when raw beans were fermented for 5 d than for 3 or 7 d.
POTENSI BIJI NANGKA DAN BIJI SAGA SEBAGAI BAHAN BAKU PEMBUATAN TEMPE KOMPLEMENTASI ', Mardina; ', Yusmarini; Sulaeman, Rudianda
Jurnal Sagu Vol 11, No 2 (2012)
Publisher : Jurnal Sagu

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Abstract

This study aims to evaluate the quality of tempeh complementation from jackfruit seeds and saga.This research carried out experiments using Complete Randomized Design (CRD) to six treatment that is:NS0 (100% soy as a control); NS1 (90 jackfruit seeds : 10 saga); NS2 (80 jackfruit seeds : 20 saga); NS3(70 jackfruit seeds : 30 saga); NS4 (60 jackfruit seeds : 40 saga) and NS5 (50 jackfruit seeds : 50 saga).The results showed that the complementation of jackfruit seeds and saga significantly affect the moisturecontent, ash content, protein content, fat content, color, aroma, taste and overall assessment and theyhave been conformed tempeh ISO standards, except fat content. Jackfruit seeds and saga complementationNS4 (60 jackfruit seeds : 40 saga) will produce a better tempeh with moisture content 61.53%, ash content0.93%, protein content 28.87%, fat content 5.98%, white color, less-typical tempeh aroma, tastes a goodand overall assessment is less preferred by the panelists.Key words : Jackfruit seeds, saga, tempeh, fermentation, Rhizopus sp.
PEMANFAATAN BUAH BELIMBING MANIS (Averrhoa carambola L.) DAN BUAH NANAS (Ananas comosus L.) DALAM PEMBUATAN PERMEN JELLY Siregar, Martia Ramadani; Harun, Noviar; ', Yusmarini
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 3, No 1 (2016): Wisuda Februari 2016
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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The purpose of this research was to obtain the ratio of sweet star fruit extracts and pineapple extracts selected in the manufactur of jelly candy. This research used Complete Randomized Design (CRD) with five treatments and four replications which were followed by Duncan’s New Multiple Range Test (DNMRT) at level 5%. The treatments in this research included B1N1 (ratio of sweet star fruit extracts and pineapple extracts 90 : 10), B2N2 (ratio of sweet star fruit extracts and pineapple extracts 80 : 20), B3N3 (ratio of sweet star fruit extracts and pineapple extracts 70 : 30), B4N4 (ratio of sweet star fruit extracts and pineapple extracts 60 : 40) and B5N5 (ratio of sweet star fruit extracts and pineapple extracts 50 : 50). The result of analysis showed that the ratio of sweet star fruit extracts and pineapple extracts significantly affect on moisture content, ash content, pH, pectin content, reduction sugar content, colour, flavor, texture and overall assessment but did not significantly of taste of jelly candy. The best formulation jelly candy was B3N3 with water 7,88%; ash 0,65%; pH 4,21; pectin 2,54%; sugar reduction 22,93%. Organoleptic scores of  B3N3 were 2,23 (colour), 3,17 (flavour), 2,27 (taste), 2,67 (texture) and 2,23 (comprehersive score).   Keywords: jelly candy, sweet star fruit and pineapple
VIABILITAS Lactobacillus plantarum 1 YANG DIISOLASI DARI INDUSTRI PENGOLAHAN PATI SAGU TERHADAP GARAM EMPEDU Simbolon, Darma Lusvina; Ali, Akhyar; ', Yusmarini
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 3, No 1 (2016): Wisuda Februari 2016
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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Properties needed for potentially isolates as probiotics should ideally not only able to survive through the digestive tract but also have the ability to reproduce in the digestive tract. The porpuse of the research was to obtain viability of Lactobacillus plantarum 1 strains isolated from processing industry sago starch on bile salts. This research used isolates Lactobacillus plantarum 1           RN2-53, Lactobacillus plantarum 1 RN2-12112, Lactobacillus acidophilus FNCC 0051 and Streptococcus thermophilus FNCC 0040 on medium with          oxgall 0,5%. Lactobacillus plantarum 1 RN2-53, L. plantarum 1 RN2-12112 were able to survive in the medium with oxgall 0,5% during incubation for 5 hours. Lactobacillus plantarum 1 RN2-53, L. plantarum 1 RN2-12112 potentially to be used as a candidate of probiotic. Keywords: viability, Lactobacillus plantarum 1, oxgall
EVALUASI MUTU SABUN PADAT TRANSPARAN DARI MINYAK GORENG BEKAS DENGAN PENAMBAHAN SLS (Sodium Lauryl Sulfate) DAN SUKROSA Hardian, Khairil; Ali, Akhyar; ', Yusmarini
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 1, No 2 (2014): Wisuda Oktober 2014
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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This research aims were to obtain the best concentration of sodium lauryl sulfate and sucrose and to know the characteristics consumer acceptance of transparent soap from purified used cooking oil. This research used completely randomized design (CRD) with 17 treatments and three replications.Observations of the purified used cooking oil were water content, free fatty acids, saponification number and descriptive organoleptic test. Meanwhile, the observations of transparent soap includes moisture content, free fatty acids, saponification number, pH, foam test, irritation test and organoleptic tests. The results showed that best formulation of transparent soap was1,5%sodium lauryl sulfateand 15,5% sucrose with water content 4,46%, free fatty acid not detected, the volume of foam is 166,49 cm3, pH 9,8, hardness test 0,37 cm/second and no cause irritation.   Keyword: cooking oil, transparent solid soap, sodium lauryl sulfate, sucrose.