Browsing by Author "Rahmayuni"

Now showing 1 - 13 of 13
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    Addition Of Honey And Time Ferment To Quality Of Red Bean Milk Ferment ( Phaseolus vulgaris L.)
    (2013-02-05) Noviyana Fifin; Hamzah,aizah; Rahmayuni
    This research is to analyse influence of addition of time ferment and honey to quality of red bean ferment milk. A complete random design two factors and three replications, was applied in this research. The first factor that is addition of honey 5%, 10% and 15% and the second factor is time ferment 8 hour, 10 hour and 12 hour. The design response is used Duncan’s New Multiple Range Test (DNMRT) the level 5%. The result showed the addition of honey and time ferment not significant on the interaction. Addition honey and time ferment effects to pH and total acid titration. The result showe the addition of honey and time ferment not have an effect on to organoleptic.
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    Analisis Pati Sagu Yang Dimodifikasi Heat Moisture Treatment dan Sifat Organoleptik Sohun Instan
    (2013-02-05) Dewi, Yossie Kharisma; Johan, Vonny Setiaries; Rahmayuni
    The aims of this research was to get the formula and the process condition to result the best physicochemical and organoleptic properties of instant starch noodle from sago starch that modified by Heat Moisture Treatment (HMT). The treatments that used in this research is addition of water ratio and steaming time. This research used the Complete Random Design (CRD) with three repetitions from six treatments that consist of SI1 (Ratio of sago starch suspension/water 1:1,2 (w/v); steaming time 15 minutes), SI2 (Ratio of sago starch suspension/water 1:1,4 (w/v); steaming time 15 minutes), SI3 (Ratio of sago starch suspension/water 1:1,2 (w/v); steaming time 20 minutes), SI4 (Ratio of sago starch suspension/water 1:1,4 (w/v); steaming time 20 minutes), SI5 (Ratio of sago starch suspension/water 1:1,2 (w/v); steaming time 25 minutes), SI6 (Ratio of sago starch suspension/water 1:1,4 (w/v); steaming time 25 minutes). The result of this research showed that the process of instant starch noodle with different ratio of sago starch suspension/water and different steaming time gave the significantly effect to the hardness level, adhesiveness and entirety acceptance, but non significantly effect to the elasticity level of instant starch noodle. The best treatment in this research is ratio of sago starch suspension/water 1:1,2 (w/v) and steaming time 15 minutes.
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    Deteksi Kehadiran Mikroba Indikator di Dalam Es Kelapa Muda di Kecamatan Tampan, Kota Pekanbaru
    (2013-04-24) Al Muzafri; Pato,Usman; Rahmayuni
    Research aim were is to detect the presence of microbial indicators namely Escherichia coli and Coliforms in the young coconut drink in the District of Tampan, Pekanbaru city and to assess the personal hyginie and sanitation practices of young coconut drink sellers. This research was use systematic Sampling method to the seller of young coconut cold drink in Tampan District, Pekanbaru City. The data were collected, tabulated and, descriptively discussed. The research results shows that Eschericia coli was detected in 2 out of 10 samples ovserved. Coliforms were detected in all samples, however, the number of Coliforms were still below than 5 x 105 cfu/ml. Concluded that principle of sanitation and hyginie was not perfectly followed it is by the seller.
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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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    Karakterisasi Pati Biji Durian (Durio zibethinus murr.,) Dengan Heat Moisture
    (2013-01-28) Sumarlin; Efendi,Raswen; Rahmayuni
    Durian seeds starch (Durio zibethinus Murr.,) can extracted from durian seeds and it has a high starch content. Durian seeds starch potential as an alternative supplier of food ingredients or raw materials in food industry. Durian seeds starch has the disadvantage of less stable, so it need to be modified such as by Heat Moisture Treatment (HMT). Purpose of this research was to obtain the characteristics of starch-modified durian seeds with HMT. The analysis conducted is amylose content, water content, solubility and strength development of starch and design responses are descriptive test against odor, color and taste of durian seed starch. The results showed that treatment of HMT give effect to the characterization of durian seed starch, with amylose content (13.69-27.22%), moisture content (8.90-9.45%), ash content (0.41-0.74), strength development of starch (2.71-6.03 g/g), and solubility (8.33-8.94%). The results of descriptive assessment of the odor, color and taste of starch that produce odor, color and taste normal at HMT temperature of 100, 110, and 120oC.
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    Karakteristik Pati Sagu Modifikasi Dengan Metode Asetilasi
    (2013-04-29) Hidayati; Hamzah,Faiza; Rahmayuni
    Sago starch is now finding increasing application in various food products such as sago meals, noodles, sauce and edible film. Native sago starch exhibits relatively retrogradation resulting in the formation of a long cohesive gel with increased syneresis. In order to overcome drawbacks of native sago starch, chemical modifications can be carried out to improve its properties. Many types of chemical modifications have been applied to starches of various plant sources, such as acetylation method. Starch acetate was produced by acetylation method using acetate acid addition. The purpose of this research was to get the best reaction time from acetylation method. This research used the Complete Random Design (CRD) with three repetitions from five treatments that consist of SA1 (native sago starch), SA2 (reaction time 30 minutes), SA3 (reaction time 60 minutes), SA4 (reaction time 90 minutes) and SA5 (reaction time 120 minutes). The design response is used Duncan’s New Multiple Range Test (DNMRT) the level 5%. The result showed that the acetylation method of starch acetate with different reaction time gave the significantly effect to the moisture content, ash content and acetyl groups but non significantly effect to orgnoleptic (colour, flavor and texture). The best treatment in this research is reaction time 90 minutes.
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    Karakteristik Pati Sagu Terasetilasi
    (2015-08-03) Rahmayuni; Hamzah, Faizah; Johan, Vonny Setiaries; Hidayati
    Sago starch is now finding increasing application in various food products such as sago meals, noodles, sauce and edible film. Native sago starch exhibits relatively retrogradation resulting in the formation of a long cohesive gel with increased syneresis. In order to overcome drawbacks of native sago starch, chemical modifications can be carried out to improve its properties. Many types of chemical modifications have been applied to starches of various plant sources, such as acetylation method. Starch acetate was produced by acetylation method using acetate acid addition. The purpose of this research was to get the best reaction time from acetylation method. This research used the Complete Random Design (CRD) with three repetitions from five treatments that consist of SA1 (native sago starch), SA2 (reaction time 30 minutes), SA3 (reaction time 60 minutes), SA4 (reaction time 90 minutes) and SA5 (reaction time 120 minutes). The design response is used Duncan’s New Multiple Range Test (DNMRT) the level 5%. The result showed that the acetylation method of starch acetate with different reaction time gave the significantly effect to the moisture content, ash content and acetyl groups. The best treatment in this research is reaction time 90 minutes.
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    Penambahan Gula Kelapa Dan Lama Fermentasi Terhadap Kualitas Susu Fermentasi Kacang Merah (Phaesolus vulgaris L.)
    (2013-06-25) Sitepu, Yucha Eklesia; Harun,Noviar; Rahmayuni
    The aim of the research was to determine the effect of coconut sugar, time length of fermentations and their interaction on the qualities of the red beans (Phaseolus vulgaris L.) fermented milk. The design of the experiment was factorial 3x3 and arranged by the Randomized Complete Design (RCD) with three replications. The first factor was coconut sugar content (3, 6 and 9)%. The second factor was times of the fermentation (16, 18 and 20) hours. The result showed the adding of coconut sugar content and time length of fermentations affected on pH and total titrated acid. The interaction between coconut sugar content and time length of fermentations was not affected to pH, total titrated acid, total lactid acid bacteria and protein content. It was concluded that the best quality of red beans (Phaseolus vulgaris L.) fermented milk was on the 9% of coconut sugar content and 16 hours fermentation (G3T1).
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    Penggunaan Wippy Cream Dalam Pembuatan Es Krim Soyghurt
    (2015-08-04) Zalfiatri, Yelmira; Rossi, Evy; Rahmayuni; Raepangga, Noven
    Soyghurt (S) merupakan produk fermentasi seperti yoghurt yang terbuat dari susu kedelai dengan menggunakan bakteri probiotik seperti Lactobacillus acidophilus dan Lactobacillus bulgaricus. Untuk meningkatkan penganekaragaman olahan kedelai dan menunjang nilai jualnya di masyarakat, maka dilakukan pengolahan soyghurt menjadi es krim. Kadar lemak soyghurt yang rendah, maka dalam pembuatan es krim perlu ditambahkan lemak yang berasal dari lemak nabati salah satunya adalah whippy cream (W). Tujuan dari penelitian ini untuk mendapatkan rasio penggunaan whippy cream terbaik dalam pembuatan es krim soyghurt. Penelitian ini dilaksanakan secara eksperimen dengan menggunakan Rancangan Acak Lengkap (RAL) dengan lima perlakuan (WS1, WS2, WS3, WS4, dan WS5 masing-masing untuk rasio : 10% W dan 90% S, 20% W dan 80% S, 30% W dan 70% S, 40% W dan 60% S, dan 50% W dan 50% S) dan tiga kali ulangan sehingga diperoleh 15 kombinasi perlakuan Data yang diperoleh dianalisis secara statistik dengan mengggunakan uji ANOVA. Jika F hitung lebih besar atau sama dengan F Tabel maka dilanjutkan dengan Uji DNMRT pada taraf 5%. Hasil penelitian menunjukan perbedaan rasio W dan S pada pembuatan eskrim soyghurt berpengaruh nyata (P<0.05) terhadap rata-rata overrun, kecepatan leleh es krim, nilai pH, total padatan, kadar lemak dan kadar protein es krim soyghurt. Sebaliknya perbedaan rasio W dan S pada pembuatan eskrim soyghurt tidak berpengaruh nyata (P>0.05) terhadap total BAL es krim soyghurt. Dari hasil penelitian ini dapat disimpulkan bahwa perlakuan terbaik adalah WS5 yang menggunakan Whippy cream 50% dan Soyghurt 50% dalam pembuatan es krim soyghurt.
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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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    Substitusi Tepung Terigu Dengan Pati Sagu Dalam Proses Pembuatan Cake
    (2013-02-05) Solihin, Muhammad Atep; Pato,Usman; Rahmayuni
    The purpose of this study were to determine the effect of substitution of wheat flour with sago starch on the quality of the resulting cake and to obtain the best formulation of waking cake. Completely randomized design (CRD) was use in this study, which consists of five treatments, each treatment performed three replications to obtain 15 units of the experiment. The treatments used were: ST1: Wheat Flour 80 % and Sago Starch to 20%, ST2: Wheat Flour 60% and Sago Starch to 40%, ST3: Wheat Flour 40% and Sago Starch to 80%, ST4: Wheat Flour 20% and Sago Starch to 80%, ST5: Wheat Flour sago Starch 0 grams to 100%. The results showed that the variation of substitution of wheat flour with sago starch give significant effect on the levels of protein, carbohydrates, aroma, color, flavor, texture, and overall assesment, did not significant influence the levels of water. The best treatment was ST1 wheat flour substituted with 20% sago starch with moisture content of 14.61%, protein 9.01%, carbohydrate 12.76% and evaluating the overall sensory waluation was liked by panelis
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    Subtitusi Tepung Terigu Dengan Tepungubi Kayu (Cassava) Dalam Pembuatan Kukis Yang Mengandung Minyak Sawit Merah (Msm), Tepung Tempe, dan Tepung Udang Rebon
    (2013-07-06) Mainnah, Muth; Herawati,Netti; Rahmayuni
    The purpose of this research is to learn the formulation of making cookies from cassava flour, red palm oil, tempe flour, and shrimp flour and determine the best cookies from presentage nutrient and organoleptic. This research is held experimentally by using Complete Randomised Design (CRD) with four treatment and four replication. The treatment were CA (wheat flour 100%, cassava flour 0%), CB ( wheat flour 77,8%, Cassava flour 22,2%), CC (wheat flour 55,6%, cassava flour 44,4%), CD (wheat flour 33,4%, Cassava flour 66,6%). The result showed that the treatmants gave the significant effect on moisture, ash , protein , colour, taste and organoleptic assessment in the children, but not significant effect the texture, aroma and overall. The best treatment in this research was CD.
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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.