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Characteristics of Kawa Daun with Differences in the Drying Time and Thickness of Arabica Coffee Leaves Jeany Ristia; Anwar Kasim; Novelina Novelina
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 7 No. 3 (2023)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v7i3.311

Kawa daun is a beverage that is typical of West Sumatra and is created from dried coffee leaves.The purpose of this study is to ascertain the water content of kawa daun powder, pH value, total dissolved solids, the hedonic test for steeping kawa daun during drying using a microwave, the thickness of the pile of Arabica coffee leaves, and the preferred brew of kawa daun tea among the panelists. This study used a completely randomized design (CRD) factorial pattern with 2 factors. Factor A drying time for 3, 7, and 11 minutes. Factor B number of piles of leaves 2, 4, 6, 8, and 10 leaves. The resulting coffee leaf powder and kawa daun brew were then tested using hedonic tests for color, aroma, and taste as well as water content, pH value, and total dissolved solids. The panelists' chosen and favorite kawa daun drink composition was dried with 10 piles of leaves for 11 minutes. The properties of coffee leaf powder include a water content of 4.11%, a pH value of 6.4, 1.3 °Brix of total dissolved solids, and hedonic scores of 4.95 (very like), 4.40 (like), and 4.80 (very like) for color, scent, and taste.

Effect of Boiling, Steaming, and Autoclaving Methods on the Physical Characteristics of Moringa (Moringa oleifera) Seed Flour Salman, Annisa Nazifa; Gunawan, Chandra; Ristia, Jeany; Panjaitan, Bintang Sipartogi
Journal of Engineering Science and Technology Management (JES-TM) Vol. 5 No. 1 (2025): Maret 2025
Publisher : Journal of Engineering Science and Technology Management

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jestm.v5i1.268

This study evaluated the effect of moist heat processing (boiling, steaming, autoclaving) on the physical properties of Moringa oleifera seed flour to determine the optimal pretreatment for product development. Exotesta of moringa seeds were removed, subjected to the treatments, oven-dried, grounded, and sieved (60 mesh). Moisture content, color (CIELab), bulk density, and angle of repose were analyzed. Results showed that all treatments increased moisture content compared to raw seeds (4,36–4,46%), with no significant difference among treatments. Autoclaving produced flour with the highest bulk density (0,4258 g/cm³) and lowest angle of repose (33,37°), indicating better flowability. Color analysis revealed darker flour in autoclaved and boiled samples due to Maillard reactions. Overall, autoclaving is the most effective pretreatment for producing denser, free-flowing Moringa seed flour suitable for functional food applications.

Capacity Building Training for Administrators to Improve the Management of Harapan Makmur Village-Owned Enterprise in Tebing Tinggi Village: Pelatihan Peningkatan Kapasitas Pengurus dalam Rangka Meningkatkan Pengelolaan BUMDES Harapan Makmur Desa Tebing Tinggi Anthony Hamzah; Angga Pramana; Eko Wahyudi; Rahmadini Payla Juarsa; Jeany Ristia; Chandra Gunawan; Nur Hasnah; Vivin Jenika Putri; Anania Rahmah; Arum Rovarti Ningsih; Nadya Novianti Dwi Putri; Addiena Syahvina Nasution; Masyitah; Fikratul Ikhsan; Fadlila Endyra
Dinamisia : Jurnal Pengabdian Kepada Masyarakat Vol. 9 No. 5 (2025): Dinamisia: Jurnal Pengabdian Kepada Masyarakat
Publisher : Universitas Lancang Kuning

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31849/

BUMDes Harapan Makmur was established with the aim of developing the village's economic potential through business units based on local resources, including the management of agricultural tools, trade in agricultural products, and equipment and transportation rental services. The businesses run by BUMDes have not yet been operating optimally. This is due to a lack of competent human resources, a lack of external support, and limited access to training and outreach at BUMDes Harapan Makmur. This community service program aims to identify strategic steps to increase the capacity of BUMDes management for suntainability. The methods used in the preparation stage included surveys and Focus Group Discussions (FGDs), while the implementation and evaluation stages followed. The training results indicated that BUMDes Harapan Makmur has several potential business units that can be developed, namely the Rice Milling Unit (RMU), a 5-hectare oil palm plantation, agriculture and livestock businesses, oil palm plantations (5 ha) and rice fields (70 ha), provision of agricultural production facilities (saprodi), agricultural services (RMU, rice field plowing), and travel services. Implications in increasing the capacity of administrators through capacity building training for administrators, optimization of agricultural tools and agricultural inputs, socialization and community empowerment

Characteristics of Kawa Daun with Differences in the Drying Time and Thickness of Arabica Coffee Leaves Ristia, Jeany; Kasim, Anwar; Novelina, Novelina
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 7 No. 3 (2023)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v7i3.311

Kawa daun is a beverage that is typical of West Sumatra and is created from dried coffee leaves.The purpose of this study is to ascertain the water content of kawa daun powder, pH value, total dissolved solids, the hedonic test for steeping kawa daun during drying using a microwave, the thickness of the pile of Arabica coffee leaves, and the preferred brew of kawa daun tea among the panelists. This study used a completely randomized design (CRD) factorial pattern with 2 factors. Factor A drying time for 3, 7, and 11 minutes. Factor B number of piles of leaves 2, 4, 6, 8, and 10 leaves. The resulting coffee leaf powder and kawa daun brew were then tested using hedonic tests for color, aroma, and taste as well as water content, pH value, and total dissolved solids. The panelists' chosen and favorite kawa daun drink composition was dried with 10 piles of leaves for 11 minutes. The properties of coffee leaf powder include a water content of 4.11%, a pH value of 6.4, 1.3 °Brix of total dissolved solids, and hedonic scores of 4.95 (very like), 4.40 (like), and 4.80 (very like) for color, scent, and taste.

The Effectiveness of Long-Time Blanching on The Quality of Avocado Leaf Herbal Tea Added with Cinnamon Powder Ristia, Jeany; Hersamila, Riztiva; Efendi, Raswen; Dewi, Yossie Kharisma
Journal of Engineering Science and Technology Management (JES-TM) Vol. 5 No. 2 (2025): September 2025
Publisher : Journal of Engineering Science and Technology Management

Show Abstract | Download Original | Original Source | Check in Google Scholar

Herbal tea is a beverage prepared from plant materials other than Camellia sinensis and has gained attention due to its functional properties. Avocado (Persea americana) leaves are a potential raw material for herbal tea because they contain bioactive compounds with antioxidant activity. This study evaluated the effect of blanching time on the quality of avocado (Persea americana) leaf herbal tea and determined the optimal treatment. A randomized controlled experiment was conducted using four blanching durations (0, 5, 10, and 15 min) with 16 experimental units. Moisture content, ash content, antioxidant activity, tannin content, and sensory acceptance were analyzed. Statistical analysis was performed using ANOVA followed by Duncan’s Multiple Range Test at a 5% significance level. Blanching time significantly affected the physicochemical and sensory properties of the herbal tea. The 15-minute blanching treatment produced the best quality, with moisture content of 4.11%, ash content of 6.46%, antioxidant activity of 41.66 ppm (very strong), and tannin content of 0.0121%. Sensory evaluation showed a yellow color, a slightly stale aroma, a non-bitter taste, and moderate overall acceptance. These results indicate that 15-minute blanching is optimal for producing high-quality avocado leaf herbal tea.

PEMBUATAN VIDIO DIGITAL MARKETING MAKANAN KERUPUK SAGU KHAS KUANSING Angga pramana; Arum Rovarti Ningsih; Dwi Visti Rurianti; Eko Wahyudi; Rahmadini Payla Juarsa; Jeany Ristia; Chandra Gunawan; Nur Hasnah; Vivin Jenika Putri; Anania Rahmah; Tito Handoko
BHAKTI NAGORI (Jurnal Pengabdian kepada Masyarakat) Vol. 5 No. 2 (2025): BHAKTI NAGORI (Jurnal Pengabdian kepada Masyarakat) Desember 2025
Publisher : LPPM UNIKS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36378/bhakti_nagori.v5i2.5020

Perkembangan teknologi digital memberikan peluang besar bagi usaha mikro, kecil, dan menengah (UMKM) untuk memasarkan produk secara lebih efektif melalui media online. Penelitian ini bertujuan membuat video digital marketing sebagai sarana promosi kerupuk sagu khas Kuantan Singingi (Kuansing), Riau, yang merupakan produk pangan tradisional bernilai ekonomi tinggi. Proses pembuatan video dilakukan melalui tahapan perencanaan konsep, pengambilan gambar, pengeditan, hingga distribusi melalui platform media sosial seperti Instagram, Facebook, dan TikTok. Konten video menonjolkan keunikan bahan baku sagu lokal, proses produksi yang higienis, serta nilai budaya yang melekat pada produk. Hasil implementasi menunjukkan bahwa penggunaan video digital marketing mampu meningkatkan daya tarik konsumen, memperluas jangkauan pasar, dan memperkuat citra merek kerupuk sagu. Strategi ini diharapkan menjadi langkah efektif untuk meningkatkan daya saing UMKM lokal di era transformasi digital. Kata kunci: digital marketing, kerupuk sagu, UMKM, Kuantan Singingi, video promosi

PEMANFAATAN LIMBAH KULIT NANAS SEBAGAI BAHAN BAKU SABUN CAIR ALAMI: INOVASI PENGOLAHAN LIMBAH DI DESA UJUNG BATU TIMUR Yanti Nopiani; Yusmarini Yusmarini; Vonny Setiaries Johan; Shanti Fitriani; Emma Riftyan; Nur Hasnah AR; Annisa Nazifa Salman; Jeany Ristia; Bintang Sipartogi Panjaitan; Chandra Gunawan
Jurnal Abdi Insani Vol 12 No 12 (2025): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v12i12.2666

Pineapple (Ananas comosus) is a nutrient-rich tropical plant often processed into various products. At the same time, its peel waste contains valuable compounds such as bromelain enzyme and ascorbic acid, which are beneficial for skin care. Based on observations by students from the KKN MBKM program at the Faculty of Agriculture UNRI, it was found that the society is very interested in programs that discuss the processing of organic waste using simple methods, in line with the potential for utilizing agricultural product waste in Ujung Batu Timur village. This activity involves utilizing pineapple peel waste as a natural additive in the production of liquid soap through a community service program in Ujung Batu Timur, Rokan Hulu, Riau Province. This community service initiative aims to raise awareness among the community about organic waste management and enhance skills in creating economically valuable products. The methods used include socialization and practical training on making liquid soap from pineapple peel extract. The community service activities are carried out in three stages: preparation, implementation, and evaluation held at the Ujung Batu Timur Village Office and involving 23 participants. Post-training survey results show that most participants felt satisfied and benefited from this activity, with a satisfaction level of 80.45%. This program is expected to contribute to the development of micro-enterprises and improve the welfare of the local community.

Stabilisasi Elektrostatik Pickering Emulsion Berbasis CNC–Kitosan dan Minyak Biji Kelor sebagai Edible Coating pada Buah Tomat Gunawan, Chandra; Kurniawan, Mhd Andry; Wahyudi, Eko; Pramana, Angga; Ar, Nur Hasnah; Salman, Annisa Nazifa; Ristia, Jeany; Zalfiatri, Yelmira; Zulhayada, Nasya; Wulandari, Dwi Seprina
Teknotan: Jurnal Industri Teknologi Pertanian Vol 20, No 2 (2026): TEKNOTAN, Agustus 2026
Publisher : Fakultas Teknologi Industri Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jt.vol20n2.12

Stabilitas dan sifat antarmuka emulsi pickering berperan penting dalam menentukan efektivitas edible coating untuk mengendalikan susut bobot buah pascapanen. Penelitian ini bertujuan mengembangkan emulsi Pickering berbasis kompleks selulosa nanokristalin–kitosan (CNC–kitosan) dan minyak biji kelor, serta mengevaluasi keterkaitan sifat fisikokimia emulsi terhadap penurunan susut bobot tomat selama penyimpanan. Emulsi diformulasikan dengan variasi rasio minyak:air yaitu 1:1 (NCM1), 1:2 (NCM2), dan 1:3 (NCM3) dan dikarakterisasi berdasarkan potensial zeta, sudut kontak, viskositas, indeks emulsifikasi (EI), dan indeks kriming (CI). Struktur antarmuka dianalisis menggunakan SEM. Emulsi diaplikasikan sebagai edible coating pada tomat, dan susut bobot diamati selama 15 hari. Hasil menunjukkan bahwa perbedaan komposisi emulsi secara signifikan memengaruhi stabilitas dan sifat antarmuka. Emulsi NCM2 menunjukkan performa terbaik dengan sudut kontak tertinggi (105,6°), EI stabil, CI terendah, serta lapisan antarmuka yang lebih rigid, sehingga menghasilkan susut bobot tomat terendah, yaitu sekitar 12,6% pada hari ke-15. Emulsi NCM3 juga stabil akibat viskositas dan repulsi elektrostatik yang tinggi, namun efektivitasnya sedikit lebih rendah dibanding NCM2. Temuan ini menegaskan bahwa rigiditas antarmuka lebih menentukan performa edible coating dibandingkan stabilitas koloid semata dan berpotensi memperpanjang umur simpan tomat.

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