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All Journal Eksakta : Berkala Ilmiah Bidang MIPA Andalasian International Journal of Agricultural and Natural Sciences Andalasian International Journal of Social and Entrepreneurial Development
Sylvi, Diana
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Effect of the Addition of Red Dragon Fruit (Hylocereus polyrhizus) Extract on the Characteristics of Belimbing Wuluh (Averrhoa bilimbi, L.) Syrup Yenrina, Rina; Sylvi, Diana; Devi, Retno Gusti
EKSAKTA: Berkala Ilmiah Bidang MIPA Vol. 24 No. 03 (2023): Eksakta : Berkala Ilmiah Bidang MIPA (E-ISSN : 2549-7464)
Publisher : Faculty of Mathematics and Natural Sciences (FMIPA), Universitas Negeri Padang, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/eksakta/vol23-iss03/441

Abstract

This study aims to determine the effect of the addition of red dragon fruit juice on the characteristics and organoleptics of belimbing wuluh syrup. The experimental design used in this study was a completely randomized design (CRD) with five treatments and three replications. The treatment carried out in the study was the addition of red dragon fruit juice at concentrations of 0%, 5%, 10, 15%, and 20%. The results showed that the addition of red dragon fruit juice had a significant effect on physical tests (color), chemical tests (pH, total sugar content, vitamin C, total acid, antioxidant activity, betacyanin levels), and organoleptic tests (color and taste). and did not have a significant effect on the organoleptic test (aroma). The best treatment based on physical, chemical, microbiological, and organoleptic properties was the addition of red dragon fruit juice with a concentration of 20%, with color test results of 17.87°H, pH (3.67), total sugar content (73.99%), vitamin C (16.19 mg/100g), total acid (1.11%), antioxidant activity (44.65%), betacyanin content (1.63%), total plate number (2.46 102 CFU/g), and organoleptic analysis of color 4.20 (like), aroma 3.55 (like), and taste 3.85 (like).
Effect of Adding Beet Puree (Beta vulgaris L) on the Characteristics of Dry Noodles Made from Wheat Flour with Substitution of Sorghum (Sorghum bicolor (L) Moench) Flour Sylvi, Diana; Hari, Purnama Dini; Asma, Fadhillawati Fri
EKSAKTA: Berkala Ilmiah Bidang MIPA Vol. 25 No. 02 (2024): Eksakta : Berkala Ilmiah Bidang MIPA (E-ISSN : 2549-7464)
Publisher : Faculty of Mathematics and Natural Sciences (FMIPA), Universitas Negeri Padang, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/eksakta/vol25-iss02/507

Abstract

This study aims to determine the effect of adding beet tuber puree on the characteristics of dry noodles made from wheat flour with sorghum flour substitution. This research design used Complete Randomized Design (CRD) with 5 treatments and 3 repeats. The treatments carried out in this study were A (Control), B (Addition of beet tuber puree 3%), C (Addition of beet tuber puree 6%, D (Addition of beet tuber puree 9%), and E (Addition of beet tuber puree 12%). The data obtained in the study were carried out statistical analysis by ANOVA then continued with the analysis of Duncan's New Multiple Range Test (DNMRT) at the level of 5% effect on water content, ash content, protein content, fat content, carbohydrate content, antioxidant activity, color, and elasticity The best treatment based on physical, chemical, and organoleptic properties is treatment E (addition of puree 12%) with moisture content. of 8.89%, ash content of 2.83%, protein content of 13.58%, fat content of 2.80%, carbohydrate content of 71.89%, elasticity of 57.27%, value of 78.57 ⸰hue (yellow-red) and total plate count of 0.79 x 105 CFU/ml, organoleptic analysis color 4.65 (likes), aroma 4.15 (likes), texture 4.30 (likes), and taste 3.90 (regular).
Development of Herbal Tea Bags using Gotu Kola Leaves (Centella asiatica L. Urban) and Siamese Orange Peel (Citrus nobilis) Sylvi, Diana; Refdi, Cesar Welya; Dewi, Sesi Kumala
EKSAKTA: Berkala Ilmiah Bidang MIPA Vol. 25 No. 04 (2024): Eksakta : Berkala Ilmiah Bidang MIPA (E-ISSN : 2549-7464)
Publisher : Faculty of Mathematics and Natural Sciences (FMIPA), Universitas Negeri Padang, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/eksakta/vol25-iss04/558

Abstract

Herbal tea is a beverage made from dried leaves, flowers, seeds, nuts, bark, fruits, and other plant components, excluding Camellia sinensis. This study developed herbal tea bags using gotu kola leaves (Centella asiatica) and Siamese orange peel (Citrus nobilis) sweetened with stevia to enhance flavor and antioxidants. The research aimed to assess the chemical and organoleptic characteristics and identify the most preferred formula. Treatments involved varying ratios of gotu kola leaves to Siamese orange peel: (100%: 0%), (80%: 20%), (75%: 25%), (70%: 30%), and (65%: 35%). A Completely Randomized Design (CRD) with five treatments and three replications was used, and data were analyzed using ANOVA and DNMRT at a 5% significance level. Results showed significant effects of mixing ratios on DPPH antioxidant activity, total polyphenols, water-soluble content, pH, IC50 antioxidant activity, and organoleptic attributes (color and aroma), but not on moisture content, ash content, TPC, or taste. Treatment E (65%: 35%) was optimal, with moisture content 7.54%, ash content 6.65%, DPPH antioxidant activity 58.02%, total polyphenols 746.67 mg GAE/g, water-soluble content 35.33%, TPC 2.8×10³ CFU/g, pH 6.71, and IC50 67 ppm. Panelists preferred this formulation, scoring its color (3.96), aroma (3.72), and taste (3.72) as "like".
Halal Industrial Village Assistance and Signing Cooperation Agreement With Batu Gadang Village Aisman, Aisman; Rini, Rini; Hasbullah, Hasbullah; Sylvi, Diana; Hari, Purnama Dini; Ismed, Ismed; Refdi, Cesar Welya; Wellyalina, Wellyalina; Rasdiana, Felga Zulfia; Koja, Reni; Nova, Bastian; Wati, Linda
Andalasian International Journal of Social and Entrepreneurial Development Vol. 2 No. 02 (2022): 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.v2.i02.9-12.2023

Abstract

This community service activity carried out by the Faculty of Agricultural Technology, Andalas University, Padang, is in collaboration with the Batu Gadang Village, Lubuk Kilangan District, Padang City. The activity location is in the Batu Gadang (Indarung) Lurah Office which has been prepared in such a good way, in the Batu Gadang Village there are still MSMEs that do not have halal certification and have the potential to be used as a model for a halal food industry village in West Sumatra. The main problem encountered is the lack of information received by MSME actors in the Batu Gadang Village to obtain halal certificates. Therefore, it is necessary to provide assistance to MSME actors in the Batu Gadang sub-district from the beginning until the issuance of the halal certificate
A Effect of Various Cooking Methods on Quality and Sensory Characteristics of Tempeh Made from Soybeans and Corn Syukri, Daimon; Sylvi, Diana; Ramadani, Siska Fitri
Andalasian International Journal of Agriculture and Natural Sciences (AIJANS) Vol. 3 No. 02 (2022)
Publisher : Lembaga Penelitian dan Pengabdian, Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/aijans.v3.i02.87-113.2022

Abstract

One variation of tempeh products is using corn.  Tempeh made form soybeans with the addition of corn has obtained the best treatment with a ratio of soybean : corn namely (80 : 20)%. There is no research that discusses the character of soybean tempeh with the addition of corn during the processing. This study aims to determine the best cooking method (boiling, frying and steaming) for the quality and sensory characteristics of tempeh made from soybeans and corn. The ratio of soybean and corn used is (80;20)%. The research method used is an experimental method with descriptive analysis. The study was carried out with 4 treatments namely control, boiling tempeh at 100°C for 10 minutes, fryingat 162°C for 3 minutes, steaming at 90°C for 10 minutes, 3 replicates. Chemical analysis was carried out namely water content analysis, ash content, fat content, protein content, carbohydrate content, crude fiber content, total carotene and antioxidant activity of tempeh. Then the organoleptics test was carried out on the level of preference of the panelists on the parameters of aroma, color, taste and texture of tempeh.  The results showed that the best cooking method was in treatment C, frying tempeh at a temperature of 162°C for 3 minutes with a moisture content of 41,33 %. Ash content of 1,43 %, fat content 33,60%, protein content of 17,80 %, carbohydrate content is 6,65%, total carotene is  7,67%, crude fiber contane is 5,75%, % inhibition is 23,85%. Sensory assessment of tempeh with several cooking methods, the most preferred, namely in treatment C (Frying at 162°C for 3 minutes) with aroma 4,25 (likes), color 4,20 (likes), taste 4,00 (likes)and texture 4,(30 likes).  
The Effect of Ginger (Zingiber officinale) Extract Addition on The Characteristics of Chayote (Sechium edule (Jacq.) Sw.) Syrup Amelia, Kharisma; Sylvi, Diana; Sayuti, Kesuma
EKSAKTA: Berkala Ilmiah Bidang MIPA Vol. 26 No. 02 (2025): Eksakta : Berkala Ilmiah Bidang MIPA (E-ISSN : 2549-7464)
Publisher : Faculty of Mathematics and Natural Sciences (FMIPA), Universitas Negeri Padang, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/eksakta/vol26-iss02/600

Abstract

This study aimed to evaluate the effect of adding ginger (Zingiber officinale) extract on the physical, chemical, microbiological, and sensory properties of chayote (Sechium edule) syrup, a potential functional drink developed from local agricultural produce. The research was designed using a Completely Randomized Design (CRD) with five levels of ginger extract addition (0%, 10%, 20%, 30%, and 40%) and three replications. Data were analyzed using Analysis of Variance (ANOVA), and Duncan’s New Multiple Range Test (DNMRT) at a 5% significance level was applied when significant differences were detected. The results showed that increasing the concentration of ginger extract significantly improved syrup viscosity (up to 1568.67 cP), phenol content (up to 45.65 mg GAE/g), and antioxidant activity (up to 46.03%), while reducing TPC to 2.7×10² CFU/g. The most preferred formulation was at 30% ginger extract addition, yielding a product with desirable sensory qualities and balanced composition. Color analysis using °Hue showed a shift towards deeper yellow tones, although this was not statistically significant. High viscosity contributes to better texture and product stability, while elevated phenol and antioxidant content enhance the health-promoting potential of the syrup. These attributes are essential in designing functional beverages. 
Co-Authors Aisman Aisman Amelia, Kharisma Asma, Fadhillawati Fri Bastian Nova Cesar Welya Refdi Daimon Syukri Devi, Retno Gusti Dewi, Sesi Kumala Felga Zulfia Rasdiana Hasbullah Hasbullah Ismed Ismed Linda Wati Purnama Dini Hari Ramadani, Siska Fitri Reni Koja Rina Yenrina RINI RINI Sayuti, Kesuma Wellyalina, Wellyalina