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KAJIAN PROSES PRODUKSI DAN TINGKAT KESUKAAN KONSNMEN TERHADAP MI SAGU TRADISIONAL RIAU Kusumawaty, Yeni; Fitriani, Shanti
Jurnal Sagu Vol 10, No 01 (2011)
Publisher : Jurnal Sagu

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Abstract

The potential of sago in Indonesia is ver>- substantial, and Riau Province Is potential area which hasutilized sago as its main commodity. This research was conducted in Kepulauan Meranti District and PekanbaruCity in order to: 1) study the process of making traditional sago noodle, 2) identify consumer preferences. Themctliod used in this study wassurvcj' on sago noodle producers and consumers in Kepulauan Meranti Districtand consumers in Pekanbaru city. Primary data collection was done by structured interview to the producersand consumers, w hereas secondary data was obtained from related institutions. Descriptive a nalysis wascarried out to describe outline of sago noodle production process and level of consumer preferences for sagonoodle (prel'ercnce test with liedonic scales I -5) were analjized by independent sample t-test. The conclusionsof this study are: I) Traditional noodle making process consists of two methods, by boiling (grayish sagonoodle) and steaming (transparent white sago noodle), 2) According to t-test, the level of consumer preferencesof Pekanbaru City and Kepidauan Meranti Dtstriet were not significantly different for color and aroma ofwhite and gray sago noodle, but significantly different for the texture of sago noodle where the softer textureof the gray one is preferred.
RASIO LIDAH BUAYA DAN RUMPUT LAUT TERHADAP MUTU PERMEN JELLY Fitrina, Fina; Ali, Akhyar; Fitriani, Shanti
Jurnal Sagu Vol 13, No 1 (2014)
Publisher : Jurnal Sagu

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Jelly candy is one from of diversification of products aloe vera and seaweed. This study aims to get the right ratiobetween aloe vera and seaweed to produce jelly candies with good quality. Parameters observed in this studymoisture content, ash content, pH, reducing sugar content, crude fiber content and organoleptic testing the level ofpreference panelist on candy jelly with aloe vera and the ratio of seaweed. The study was conducted using acompletely randomized design with 3 (three) replications consisting of 5 (five) treatments are:LR1 (aloe vera 90% :10% seaweed), LR2 (aloe vera 80% : 20% seaweed), LR3 (aloe vera 70% : 30% seaweed), LR4 (aloe vera 60% :40% seaweed), and LR5 (aloe vera 50% : 50% seaweed). The result of analysis showed that the ratio of aloe veraand seaweed significantly effect on moisture content, ash content, reducing sugar content, and crude fiber contentand not significantly effecton pH and the overall ratio of aloe vera and seaweed preferred by the panelists. Theratio of aloe vera and seaweed in the treatment LR4 (aloe vera 60%:40% seaweed) is best treated with a moisturecontent of 16.44%, ash content 0.38%, pH 3.36, reducing sugar content 22.62%, crude fiber content of 1.44% andpreferred by the panelists in organoleptic testing.Key words: Aloe vera, seaweed, jelly candy
Pembuatan Cokelat Berinti Wajik dengan konsentrasi Sirup Glukosa Berbeda di Dalam Inti Fitriani, Shanti; Said, Mamot
Jurnal Sagu Vol 6, No 01 (2007)
Publisher : Jurnal Sagu

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Abstract

In this study, wajik formulation containing different percentages of glucose syrup were developed and their suitabilities as chocolate filling were studied. Then the products were studied for their qualities for two weeks using thermal cycle method. Data obtained were treated by the analysis of variance followed by Duncan New’s Multiple Range Test. The chocolates containing wajik with different percentage of glucose syrup show that there was no significant difference based on hardness, water activity, and color during storage. There were no fat bloom formed during the storage of chocolate. Result from sensory evaluation show that the chocolate containing wajik with 20% glucose syrup was more acceptable than that with 10% glucose syrup.
Pengaruh Suhu dan Lama Pengeringan Terhadap Beberapa Mutu Manisan Belimbing Wuluh (Averrhoa bilimbi L.) Kering Fitriani, Shanti
Jurnal Sagu Vol 7, No 01 (2008)
Publisher : Jurnal Sagu

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Abstract

The effect different drying temperatures (75, 80, 85 and 90ºC) and drying times (12, 13, 14 dan 15 hours) on the production of dried sweetened belimbing wuluh was evaluated. Data obtained by thzndicate that different drying temperature and drying time significantly affected the water content and solid total, however no effect of these compounds on sucrose content. Combination of 90ºCof drying temperature and 14 hours of drying time exhibited the lowest water content and highest solid total that met the SNI dried sweetened.
KARAKTERISTIK MUTU PATI SAGU DARI PROVINSI RIAU DENGAN PERLAKUAN HEAT MOISTURE TREATMENT (HMT) Fitriani, Shanti; Sribudiani, Evi; ', Rahmayuni
Jurnal Sagu Vol 9, No 01 (2010)
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Abstract

Sago plant (Hfetroxylon sp), is one of potential |riant producing of carbohydrate in Indonesia includingthe province of Riau. Sago starch (sago) is pith extract of sago stem. To obtain a high qualit}' of sago starchneed to do modified starches. Modified starches can be done with physical treatment, such as by heating at acertain water (Heat Moisture Tk^eatment/HMT). This study aims to determine the quality and the pastingprofile of sago with and without HMT from Inderagiri Hilir district and Bengkalis, Riau province. Thisresearch was used Completely Randomized Design (RAL), which consisting 4 treatments, each treatmentperformed three repetitions and obuined 12 units experiment. The treatments were: Bengkalis Non HMTtreatment (BN), non-treatment of HMT Inderi^iri HiHr (IN), Bengkalis with HMT treatment (BP), IndragiriHilir with HMT treatment (IF). Chemical analysis carried out on the moisture content, ash content, pHmeasurements, and starch pasting profile. The results showed that HMT affect the moisture content, ashcontent and crude fiber content of sago, and do not affect the pH as well as pasting profiles of sago.
PEMBUATAN BERAS TIRUAN DARI PATI SAGU HMT (HEAT MOISTURE TREATMENT) DENGAN PENAMBAHAN TEPUNG KACANG HIJAU (Vigna radiata) Fitriani, Shanti; ', Rahmayuni; Putra, Indra Eka
Jurnal Sagu Vol 10, No 02 (2011)
Publisher : Jurnal Sagu

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Abstract

Natural sago starch in general still have weaknesses that have a high gelatinizationproperties. At the time of ripening of natural sago starch had gelatinization so sticky duringcooking. HMT treatment (Heat Moisture Treatment) aims to reduce the level of sago starchgelatinization during cooking, so it is not sticky when cooked. Green beans are rich in proteinand â-carotene was added to support the value of artificial nutrition in rice. This study aims todetermine the value of some quality parameters of artificial rice of HMT sago starch with theaddition of green beans flour. Research experiments were conducted using CompletelyRandomized Design (CRD). The measuring parameters are: rice moisture content, ash content,starch content, amylose content and protein content, also organoleptic assessment include thecolor, flavor, aroma, texture and overall acceptance. Result showed there is significant effect onash content, starch content, amylase content, protein content and organoleptic assessment oncolor. But there is no significant effect on moisture content and organoleptic assessment onaroma, flavor, texture, and overall acceptance.Key words: sago, Heat Moisture Treatment, artificial rice, green beans.
Pemanfaatan Gula Aren dan Gula Kelapa dalam Pembuatan Kecap Manis Air Kelapa Pato, Usman; Fitriani, Shanti
Jurnal Sagu Vol 8, No 02 (2009)
Publisher : Jurnal Sagu

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Utilization of arenga palm sugar in combination with coconut sugar in sweet soy sauce had been studied in this research. The purpose of this research was to find the best combination of arenga palm sugar and coconut sugar to make coconut water ketchup (sweet soy sauce). It was held in crop processing and Analysis Laboratory at Agricultural Faculty, Food Chemistry Laboratory at Fishery Faculty, and Organic Chemistry Laboratory at Engineering Faculty of Riau University. The research was done experimentally by using completely randomized design (CRD) with 5 treatment and 3 replication. The treatments were: KKA0 (0% arenga palm sugar, 100% coconut sugar), KKA1 (25% arenga palm sugar, 75% cocnut sugar), KKA2 (50% arenga palm sugar, 50% cocnut sugar), KKA3 (75% arenga palm sugar, 25% cocnut sugar), KKA4 (100% arenga palm sugar, 0% cocnut sugar), Chemical analysis obtained were the protein content, total dissolved solid, sucrose concentration, and viscosity. The utilization of arenga palm sugar and coconut sugar in making coconut water ketchup influenced the protein content, sucrose concentration, but it did not influence the total dissolved solid and viscosity. The KKA3 (75% palm sugar, 25% coconut sugar ) is the best combination to make coconut water ketchup because it met SNI 001-3543-1994, with protein content of 3,61% and total dissolved solid of 50,53%.
PEMANFAATAN TALAS, UBI KAYU DAN KEDELAI SEBAGAI BAHAN BAKU PEMBUATAN BERAS ANALOG Ernilawati, Ernilawati; Fitriani, Shanti; Rahmayuni, Rahmayuni
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 5 (2018): Edisi 2 Juli s/d Desember 2018
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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This research was to obtain the best formulation of composite flours of taro and cassava in artificial rice making. This research was accomplished in complete randomized design with 5 treatments and 3 repetitions, which was analyzed by ANOVA and followed by Duncan’s at 5%. The treatments of this research were percentages of three material raws (taro flour: cassava flour: soybean flour). They were TU1 (90%:0:10%), TU2 (80%:10%:10%), TU3 (70%:20%:10%), TU4 (60%:30%:10%) and TU5 (50%:40%:10%). The results of analysis showed that the lower taro flour and the higher cassava flour in making of artificial rice would significantly affect water content, water absorbtion, colour, taste, flavour, level of stickiness and overall assessment of hedonic test. The chosen treatment was TU5 which had water content 6,58%, ash content 2,48, protein 8,27%, fat 1,29%, carbohydrate 81,38%, water absorbtion 74,07% and was described as brown-coloured, tasted rather as taro, flavoured as taro and rather sticky and valued by overall assessment as neutral. Keywords: Artificial rice, composite flours, taro and stickiness.
Pemanfaatan Lactobacillus plantarum 1 dan Pewarna Alami Berbahan Nabati Dalam Pembuatan Tapai Probiotik Yusmarini, Yusmarini; Fitriani, Shanti; Johan, Vonny Setiaries; Rahmayuni, Rahmayuni; Artanti, Vita F.
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 12, No 1 (2020): Vol. (12) No. 1, April 2020
Publisher : Agricultural Faculty

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Abstract

Tapai is one of the typical Indonesian fermented products. This research utilized Lactobacillus plantarum 1 RN2-53 and natural dyes made from plants in the production of cassava tapai. The objectives of this research were to improve the quality of probiotic cassava tapai and to obtain the chemical, microbiological and sensory characteristics of the cassava tapai. Natural dyes used were purple sweet potato extract, red dragon fruit extract and narrow-leaf pleomele extract. The results showed that cassava tapai made with the addition of Lactobacillus plantarum 1 RN2-53 and the addition of natural dyes from plants had different chemical and microbiological characteristics. Tapai made with the addition of red dragon fruit extract generally had a lower pH value and a higher total titrated acid compared to tapai made with the addition of purple sweet potato extract and narrow-leaf pleomele extract, but the alcohol content of tapai made with the addition of purple sweet potatoes extract was higher than the others. The number of lactic acid bacteria was around 109 and had met the probiotic food criteria.
KARAKTERISASI MI INSTAN YANG DIBUAT DARI TERIGU DENGAN SUBSTITUSI TEPUNG JAGUNG VARIETAS BISI-2 SARI, RENNI NURPITA; PATO, USMAN; FITRIANI, SHANTI
Jurnal Sagu Vol 17, No 2 (2018)
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Abstract

This research was aimed to know the effect of substitution of corn flour made from Bisi-2 variety on the qualityand characteristics of instant noodles. This study used Completely Randomized Design (RAL) experimentwith 5 treatments and 3 replications. The treatments in this research included TJ1 (wheat 90: corn flour 10),TJ2 (wheat 80: corn flour 20), TJ2 (wheat 70: corn flour 30), TJ4 (wheat 60: corn flour 40) and TJ5 (wheat50: corn flour 50). The data obtained were tested statistically using the ANOVA and followed by Duncan?sNew Multiple Range Test (DNMRT) test at 5% level. Instant noodles made from wheat flour and corn floursignificantly affected moisture, ash and protein contents, intactness, rehydration time, acid value, descriptiveand hedonic sensory as well as overall assessment. The best treatment was TJ3 (wheat and corn flour 70:30)with moisture content after drying 10,02% , moisture content after frying 7,15%, ash 0,50%, protein 9,23%,and acid value 1,15%. Descriptive sensory assessment resulted in light yellow corn noodles, slightly cornflavour, textured hard and corn taste. The hedonic sensory assessment of the color, aroma, elasticity, andtaste attributes as well as the overall assessment was favored by the panelist.