Browsing by Author "Yusmarini"

Now showing 1 - 12 of 12
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    Deteksi Kehadiran Mikroba Indikator di Dalam Es Rumput Laut di Kecamatan Tampan Kota Pekanbaru
    (2013-03-06) Nasution, Muhammad Yunus; Pato,Usman; Yusmarini
    The purposes of this study were to detect the presence of indicator microbes namely E. coli and Coliform in seaweed cold drink in Tampan, Pekanbaru and also to asses the personal practice and the hygiene. This study was done from September to October 2012 in the Laboratory of Agricultural Product Analysis, Faculty of Agriculture, University of Riau by using purposive sampling method. The results of the study show that there was no E. coli detected in the all samples. This fact indicates that the materials used in the process of making seaweed cold drink were not contaminated by the human and animals feses as the main habitat of E. coli. However, Coliforms were found in all samples that have correlation with the principal of hygiene and the sanitation. The seller only know the principal of hygiene but not for the principal of sanitation.
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    Evaluasi Mutu Bakso Jantung Pisang dan Ikan Patin Sebagai Makanan Kaya Serat
    (2013-01-19) Pradana, Eko; Fitriani,Shanti; Yusmarini
    The objective of this research is to get the best formula in making banana’s heart and fish sausage meatball, and to find out the effect of banana’s heart and fish sausage ratio towards the quality of the meatball. The method used in the research is Complete Randomized Design (CRD) with three replications of five treatments and treatment consists of JPI1 (heart’s banana 90 : fish sausage 10), JPI2 (heart’s banana 80 : fish sausage 20), JPI3 (heart’s banana 70 : fish sausage 30), JPI4 (heart’s banana 60 : fish sausage 40), JPI5 (heart’s banana 50 : fish sausage 50). The result of the research shows that the ratio of banana’s heart and fish sausage significantly effect to the fiber content, moisture content, ash content, protein content, taste, texture and non significantly effect to the aroma, color, and overall. Based on the evaluation of organoleptic hedonic test of color, aroma, taste, texture and overall, the panelist gives the evaluation from like to between quite like and and quite dislike to the banana’s heart and fish sausage meatball. The best treatment in this research are JPI4, and JPI5.
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    Evaluasi Mutu Dan Analisis Usaha Pembuatan Kukis Berbasis Tepung Biji Nangka Dan Tepung Tempe
    (2015-08-04) Rahmayuni; Herawati, Netti; Yusmarini; Harun, Noviar; Sabar, Harri
    The purpose of this research was to examine the potential of jackfruid seed flour for cookies added with tempe flour. It was a kind of experimental research by using Complete Randomized Design (CRD) with four treatments and four replications. The treatments were P1 (jackfruid seed 75%, tempe flour 25% ), P2 (jackfruid seed flour 70%, tempe flour 30%), P3 (jackfruid seed flour 65%, tempe flour 35%), P4 (jackfruid seed flour 60%, tempe flour 40%). Parameter observed were moisture content, protein levels, and color al wen as. Data were analized using ANOVA and DNMRT the level of 5%. The results show that the ratio of jackfruit seed flour and tempe flour in each treatment had significant affected to the moisture content, protein levels, and to the colour of cookies. Compared with the best treatments in this research was P2. Financial analysis using RCR and BEP showed that this product feasible become small scale industry
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    Pendugaan Umur Simpan Mi Instan Berbasis Pati Sagu dan Ikan Patin Dengan Metode Akselerasi
    (2013-07-17) Siregar, Harapan; Yusmarini; Restuhadi,Fajar
    The research purpose was to estimate the shelf life of noodle from sago starch and catfish (Pangasius sp.). Shelf life is one of the requirements that must be met before marketing of food products. Shelf life estimation was using the accelerated method of observation of instant noodles for 28 days at three different temperatures namely 35°C, 45°C and 55°C. Parameters observed during the storage process were the assessment of sensory level of rancidity and TBA value. Results show that shelf life of sago instant noodle by organoleptic assessment was 35,81 days and the shelf life of sago instant noodle by TBA value was 44,85 days at a temperature of 27oC. For food quality and safety reason,the shorter shelf life period (35,81 days) was choosen as shelf life of sago instant noodle.
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    Potensi Tepung Biji Nangka (Artocarpus Heterophyllus) Dalam Pembuatan Kukis Dengan Penambahan Tepung Tempe
    (2015-08-04) Herawati, Netti; Rahmayuni; Yusmarini; Harun, Noviar; Sabar, Harri
    The purpose of this research was to examine the potential of jackfruid seed flour for cookies added with tempe flour. It was a kind of experimental research by using Complete Randomized Design (CRD) with four treatments and four replications. The treatments were P1 (jackfruid seed 75%, tempe flour 25% ), P2 (jackfruid seed flour 70%, tempe flour 30%), P3 (jackfruid seed flour 65%, tempe flour 35%), P4 (jackfruid seed flour 60%, tempe flour 40%). Parameter observed were moisture content, protein levels, and color al wen as. Data were analized using ANOVA and DNMRT the level of 5%. The results show that the ratio of jackfruit seed flour and tempe flour in each treatment had significant affected to the moisture content, protein levels, and to the colour of cookies. Compared with the best treatments in this research was P2.
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    Potensi Tepung Biji Nangka (Artocarpus heterophyllus) Dalam Pembuatan Kukis Dengan Penambahan Tepung Tempe
    (2013-01-28) Tua, Harri Sabar Maruli; Herawati,Netti; Yusmarini
    The purpose of this research was to examine the potential of jackfruid seed flour for cookies added with tempe flour. It was a kind of experimental research by using Complete Randomized Design (CRD) with four treatments and four replications. The treatments were P1 (jackfruid seed 75%, tempe flour 25% ), P2 (jackfruid seed flour 70%, tempe flour 30%), P3 (jackfruid seed flour 65%, tempe flour 35%), P4 (jackfruid seed flour 60%, tempe flour 40%). Parameter observed were mouiture content, protein levels, and color al wen as. Data were analized using NOVA and DNMRT the level of 5%. The results show that the ratio of jackfruit seed flour and tempe flour in each treatment had significant affected to the moisture content, protein levels, and to the colour of cookies. Compared with the best treatments in this research was P2.
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    Produksi Mi Basah Dengan Penambahan Tepung Biji Nangka Dan Tepung Ampas Kelapa Serta Analisis Usaha
    (2015-08-04) Johan, Vonny Setiaries; Yusmarini; Pato, Usman; Efendi, Raswen; Harefa, Oni Yaman
    The research aimed to determine the effect of wheat and flour comparison other (jackfruit seed flour and flour coconut pulp) for the quality of wet noodles according SNI 01-2987-1992. Research using completely randomized design (CRD) with treatment that is M1 = noodles made with 100% wheat, M2 = noodles made with a ratio 90% 10% wheat flour and other (5% jackfruit seed flour and 5% coconut pulp flour), M3 = noodles made with a ratio of 80% wheat flour and 20% other (15% jackfruit seed flour and 5% coconut pulp flour), M4 = noodles made with a ratio of 70% wheat flour and 30% other (25% jackfruit seed flour and 5% flour coconut pulp) and M5 = noodles made with a ratio of 60% wheat flour and 40% other (35% jackfruit seed flour and 5% coconut pulp flour). The results showed that the ratio of flour with another flour significantly different effect on the moisture content, ash content, protein content and organoleptic analysis; color, texture, aroma and overall assessment. Noodles M1-M3 treatment meets the standards SNI but for the best treatment in this study was the treatment M3 = noodles made with a ratio of 80% wheat flour and 20% other (15% jackfruit seed flour and 5% coconut pulp flour). Using RCR and BEP analysis, wet noodles with jackfruit seed flour and coconut pulp flour industry is feasible as small business.
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    Studi Pemanfaatan Kulit Cempedak Dalam Pembuatan Mandai
    (2013-06-11) Arianti, Dewi; Yusmarini; Pato,Usman
    This study aims to assess the addition of some salt concentration in the fermentation mandai and get the best concentration of salt on the quality of the resulting mandai. Research carried out experiments using a randomized block design (RBD) with five treatments, namely: MG1 (2% salt solution); MG2 (4% salt solution); MG3 (6% salt solution); MG4 (8% salt solution) and MG5 (10% salt solution). Results showed that the concentration of salt solution significantly affected the pH value, total acid, moisture content, ash content and crude fiber content. MG3 concentration salt solution (saline 6%) resulted in a better mandai with a pH value of 4.09; total acid 0.06%, moisture 41.39%, ash 3.23%, crude fiber content of 4.65 % and total lactic acid bacteria 8.89 log cfu/ml.
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    Studi Pemanfaatan Tepung Biji Nangka Dan Tepung Ampas Kelapa Sebagai Substitusi Tepung Terigu Dalam Pembuatan Mi Basah
    (2013-07-17) Harefa, Oni Yaman; Yusmarini; Efendi,Raswen
    The research aimed to determine the effect of wheat and flour comparison other (jackfruit seed flour and flour coconut pulp) for the quality of wet noodles according SNI 01-2987-1992. Research using completely randomized design (CRD) with treatment that is M1 = noodles made with 100% wheat, M2 = noodles made with a ratio 90% 10% wheat flour and other (5% jackfruit seed flour and 5% coconut pulp flour), M3 = noodles made with a ratio of 80% wheat flour and 20% other (15% jackfruit seed flour and 5% coconut pulp flour), M4 = noodles made with a ratio of 70% wheat flour and 30% other (25% jackfruit seed flour and 5% flour coconut pulp) and M5 = noodles made with a ratio of 60% wheat flour and 40% other (35% jackfruit seed flour and 5% coconut pulp flour). The results showed that the ratio of flour with another flour significantly different effect on the moisture content, ash content, protein content and organoleptic color, texture, aroma and overall assessment. Noodles M1-M3 treatment meets the standards SNI but for the best treatment in this study was the treatment M3 = noodles made with a ratio of 80% wheat flour and 20% other (15% jackfruit seed flour and 5% coconut pulp flour).
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    Studi Pembuatan Mi Instan Sagu Dengan Variasi Penambahan Jumlah Daging Ikan Patin
    (2013-07-06) Anirwan, Suandi; Pato Usman; Yusmarini
    The objective of this research was to produce instant noodles made from sago starch and catfish that meets quality of instant noodle standard. The design used in this study were completely randomized design with 5 treatments and 3 replications. The treatment were SP0 (starch sago 100%), SP1 (97.5% starch sago, catfish meat 2.5%), SP2 (95% starch sago, meat catfish 5%), SP3 (92.5% starch sago, catfish meat 7.5%), SP4 (90% sago starch, meat catfish 10%) and SP5 (87.5% starch sago, catfish meat 12.5%). The data obtained were statistically analyzed using analysis of variance (ANOVA) and followed by a test using Duncan's New Multiple Range Test (DNMRT) at the level of 5%. The results show, variation of that starch sago and catfish meat significanly affect ed the moisture and protein contents, acid value and intactness. The best treatment was SP4, (sago starch 90% and 10% of catfish flesh) with a water content of 9.31%, 10.90% protein, 1.47% Numbers acid and integrity of instant noodles sago 93.85%. That meets the indonesian instant noodle standard (SNI 01- 3551- 2000).
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    Studi Pembuatan Permen Jelly Menggunakan Ubi Jalar Ungu (Ipomoea batatas l.) dan Rumput Laut (Eucheuma cottonii)
    (2013-01-28) Nursyamsiati; Pato ,Usman; Yusmarini
    The purpose of this research was to obtain the best quality of jelly candy made from purple sweet potato and seaweed. A Complete Random Design (CRD) with five treatments and three replications was used in this research. The treatments were UJRL1 (purple sweet potato and seaweed ratio 2,0:1,0), UJRL2 (purple sweet potato and seaweed ratio 1,5:1,0), UJRL3 (purple sweet potato and seaweed ratio 1,0:1,0), UJRL4 (purple sweet potato and seaweed ratio 1,0:1,5) dan UJRL5 (purple sweet potato and seaweed ratio 1,0:2,0). Parameters observed were moisture, ash and crude fiber contents as well as colour of jelly candy. Data were analyzed using ANOVA and DNMRT at the level of 5%. The results show that the ratio of purple sweet potato and seaweed significantly affected the crude fiber content and flavor, but did not significantly influence the moisture and ash contents and colour of jelly candy. The best treatments in this research was UJRL5.
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    Viabilitas Lactobacillus Plantarum 1 Terhadap Asam Klorida Dan Garam Empedu Serta Aktivitas Antimimikrobanya
    (2015-08-04) Yusmarini; Rahmayuni; Johan, Vonny Setiaries; Apridani; Wisti
    Bakteri asam laktat (BAL) yang biasa digunakan dalam fermentasi produk pangan dapat berperan sebagai agensia hipokolesterolemik. Bakteri asam laktat dapat berperan menurunkan kolesterol (hipokolesterolemik) jika BAL tersebut mampu tumbuh dengan baik pada sistem pencernaan. Oleh karena itu BAL yang potensial untuk menurunkan kolesterol adalah BAL yang bersifat probiotik. Penelitian bertujuan untuk (1) mengkaji ketahanan isolat Lactobacillus plantarum 1 terhadap asam secara in vitro, (2) mengkaji ketahanan isolat Lactobacilus plantarum 1 terhadap asam dan garam empedu secara in vitro dan (3) mengkaji aktivitas antimikroba dari isolat Lactobacillus plantarum 1. Hasil penelitian menunjukkan bahwa isolat Lactobacillus plantarum 1 R.1.3.2 dan R.11.1.2 dapat bertahan hidup hingga pH 3 sedangkan pada pH 2 kedua isolat tersebut tidak dapat tumbuh dan berkembangbiak. Lactobacilus plantarum 1 R.1.3.2 dan R.11.1.2 dapat tumbuh pada medium yang ditambah oxgall, sodium taurokolat dan asam kolat. Kemampuan tumbuh lebih baik pada medium yang mengandung sodium taurokolat. Lactobacilus plantarum 1 R.1.3.2 dan R.11.1.2 mempunyai aktivitas mikroba dan aktivitasnya lebih tinggi dibandingkan L. acidophilus FNCC 0051.