Article Per Year (5 Year)
p-Index From 2021 - 2026
1.857
P-Index
This Author published in this journals
All Journal Jurnal Keteknikan Pertanian Jurnal Agroindustri Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Jurnal Teknologi Pertanian Andalas Journal of Multidisciplinary Applied Natural Science Journal of Fibers and Polymer Composites Andalasian International Journal of Social and Entrepreneurial Development
Putri Wulandari Zainal
Andalas University
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Electrical & Electronics Engineering Energy Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mathematics Physics Social Sciences Other

Published : 13 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 13 Documents
Search

 1   2 
Empowering Women’s Groups through Vegetable-Based Product Diversification Innovations in Aia Tajun Village Awalina, Rahmi; Wellyalina, Wellyalina; Fiana, Risa Meutia; Koja, Reni; Yanti, Nika Rahma; Zainal, Putri Wulandari; Chatib, Omil Charmyn
Andalasian International Journal of Social and Entrepreneurial Development Vol. 6 No. 01 (2026): Andalasian International Journal of Social and Entrepreneurial Development
Publisher : Institute of Research And Community Service, Andalas University / LPPM Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/aijsed.6.01.24-28.2026

Abstract

This outreach activity aims to enhance the capacity and economic self-reliance of women’s groups through vegetable-based product diversification innovations in Nagari Aia Tajun, Lubuk Alung Subdistrict, Padang Pariaman Regency. The method employed was a participatory approach involving the administration of a pre-test questionnaire, educational sessions, hands-on training, and an evaluation using a post-test. The innovative product developed is a vegetable-based healthy beverage in the form of water spinach smoothies as a way to utilize local potential. The results of the activity show a significant improvement in the participants’ knowledge, skills, and entrepreneurial attitudes, with the average score increasing from 2.1 to 4.26 and an N-Gain value of 0.74 (high category). Additionally, this activity successfully boosted participants’ interest and self-confidence in developing businesses based on processed vegetable products. Thus, this program not only contributes to increasing the value-added of agricultural commodities but also supports the strengthening of community economies and local food security through women’s empowerment.
ANALISIS KONSUMSI ENERGI DAN EVALUASI EKONOMI PADA PROSES PRODUKSI KOPI BUBUK DI INDUSTRI PENGOLAHAN SKALA MENENGAH Renny Eka Putri; Mutiara Puspa Devi; Putri Wulandari Zainal
Jurnal Agroindustri Vol. 16 No. 1 (2026): May 2026
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/jagroindustri.16.1.26-38

Abstract

Biji kopi merupakan bahan baku utama dalam produksi kopi bubuk, yang dalam proses pengolahannya memerlukan energi manusia, bahan bakar, dan listrik. Penelitian ini bertujuan untuk menganalisis konsumsi energi dan aspek ekonomi dalam proses produksi kopi bubuk di PT XYZ. Analisis konsumsi energi dilakukan berdasarkan tahapan proses dan jenis sumber energi yang digunakan. Hasil penelitian menunjukkan bahwa kebutuhan konsumsi energi sebesar 5.916,22 kJ/kg, Potensi konservasi energi dapat dilakukan dengan efisiensi penggunaan listrik, yakni hanya mengoperasikan peralatan saat proses berlangsung. Dari sisi ekonomi, biaya produksi tercatat sebesar Rp114.180.445, dengan total penerimaan Rp196.970.000, menghasilkan keuntungan harian sebesar Rp82.789.555. Nilai rasio pendapatan terhadap biaya (R/C ratio) sebesar 1,7 menunjukkan bahwa usaha tersebut layak secara ekonomi. Temuan ini diharapkan dapat menjadi referensi bagi pelaku agroindustri dalam meningkatkan efisiensi energi dan menekan biaya produksi.
Freshness Identification in Stored Fresh-Cut Cabbage Based on Physicochemical and Sensory Indicators Putri Wulandari Zainal; Khairil Agustoria
Jurnal Keteknikan Pertanian Vol. 14 No. 2 (2026): Jurnal Keteknikan Pertanian
Publisher : PERTETA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19028/9krrmq79

Abstract

Fresh-cut cabbages, which are ready to eat, are also popular because of their convenience; however, the cutting process increases metabolism, thereby increasing the loss of quality. In addition, improper storage can result in the loss of quality of fresh-cut cabbages. This study was conducted to determine the respiration rates and quality alterations in fresh-cut cabbages, as well as to examine the effect of temperature on the physicochemical characteristics of fresh-cut cabbage. Fresh-cut cabbages were prepared using a food processor, and the samples were stored at 5, 10, and 20 °C in polypropylene films. During the storage period, respiration rate, color, ascorbic acid content, sensory qualities, and bacterial growth were monitored. The results showed that temperature significantly affected the investigated characteristics. Respiration, loss of color and ascorbic acid, and growth of microflora were higher in samples stored at 20 °C than in those stored at 10 and 5 °C. In contrast, storage at 5 °C reduced bacterial growth and ensured better preservation of quality than at other temperatures. From the sensory point of view, the freshness of cabbage was maintained for five days at 5 °C, four days at 10 °C, and two days at 20 °C. In conclusion, fresh-cut cabbage should be stored at 5 °C for maximum quality retention.
Co-Authors Amri, Aldicky Faizal Aris Purwanto Awalina, Rahmi Cherie Dinah, Cherie Daimon Syukri Danar Praseptiangga Eko Heri Purwanto Fadli Hafizulhaq Fawzan Sigma Aurum, Fawzan Sigma Irfan Suliansyah Karim, Mirwan Ardiansyah Khairil Agustoria Khandra Fahmy Mutiara Puspa Devi NENDYO ADHI WIBOWO, NENDYO ADHI Nika Rahma Yanti Novitasari, Erliana Omil Charmyn Chatib Reni Koja Renny Eka Putri, Renny Eka Risa Meutia Fiana Sharifah Hanis Yasmin Sayid Abdullah Usman Ahmad Wellyalina, Wellyalina Yeyen Prestyaning Wanita Yulianti Yulianti