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All Journal Jurnal Teknologi Pertanian Andalas Jurnal Hasi Penelitian Dan Pengkajian Ilmiah Eksakta - JPPIE Journal of Applied Agricultural Science and Technology Jurnal Sains dan Teknologi Journal of Tropical Food and Agroindustrial Technology Jurnal Ekonomika Manajemen Dan Bisnis Jurnal Pengabdian Masyarakat Dharma Andalas
Arziyah, Dewi
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Analisis Karakteristik Wajik Dengan Modifikasi Perbandingan Konsentrasi Gula Pasir Dan Gula Aren Arziyah, Dewi; Azmi, Ifta; Kasim, Anwar
Jurnal Penelitian Dan Pengkajian Ilmiah Eksakta Vol 4 No 1 (2025): Jurnal Hasi Penelitian Dan Pengkajian Ilmiah Eksakta - JPPIE
Publisher : LPPM Universitas Dharma Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47233/jppie.v4i1.1875

Abstract

The purpose of this study was to determine the effect of adding various concentrations of palm sugar and granulated sugar on the quality characteristics of diamonds and to determine the most preferred concentration of palm sugar and granulated sugar based on organoleptic tests. This study used a completely randomised design with 5 treatments and 3 replications. Observations made in this study were organoleptic test, water content test, fat content test, and sugar content test. The results showed that the addition of palm sugar and granulated sugar to the diamond had a significant effect (significantly different) on aroma, texture, moisture content, and sugar content.
Aplikasi Pembuatan Eco-Enzyme Berbahan Sampah Organik Di Lingkungan Kita Wijayanti, Ruri; Anggia , Malse; Arziyah, Dewi; Yusmita, Lisa; Ariyetti, Ariyetti
Jurnal Sains dan Teknologi (JSIT) Vol. 1 No. 3 (2021): Jurnal Sains dan Teknologi
Publisher : CV. Information Technology Training Center - Indonesia (ITTC)

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Abstract

Waste is an environmental problem that continues to increase along with population growth and community consumption. Making eco-enzymes made by fermenting fruit and vegetable skins with brown sugar and water, is one of the organic waste processing processes that can be done at home. Through the making of eco-enzymes, this community service activity aims to increase community knowledge and ability in managing organic waste. This activity was carried out in Jawi-Jawi Village, Pariaman City. Where, community service activities were carried out by providing counseling and direct demonstrations. The results showed that the community was very enthusiastic and could immediately practice it that people better understand the benefits of eco-enzymes as natural cleaners and organic fertilizers. It is hoped that this event will build a community-based waste management culture.
Pemanfaatan Jerami Padi Sebagai Bahan Baku Pembuatan Kertas Ramah Lingkungan Di SMK Dan SMA Lubuk Basung Arziyah, Dewi; Mutiar, Sri; Anggia, Malse; Wijayanti, Ruri; Yusmita, Lisa; Ariyetti, Ariyetti
Jurnal Pengabdian Masyarakat Dharma Andalas Vol 3 No 2 (2025): Jurnal Pengabdian Masyarakat Dharma Andalas
Publisher : LPPM Universitas Dharma Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47233/jpmda.v3i2.2063

Abstract

Rice is the largest agricultural commodity in West Sumatra. It has an impact on the abundance of rice straw waste. Rice straw consists of 37.7% cellulose, 22.0% hemicellulose and 16.6% lignin. With its high cellulose content, rice straw has the potential to be utilised as a raw material for papermaking. On the other hand, small-scale cardboard industries that use raw materials from the pulp/paper industry's organic solid waste (sludge) are currently experiencing difficulties in the continuity of supply of other fibre materials as a mixture of organic solid waste, so processing rice straw into pulp through the kraft process with NaOH chemicals is expected to be an alternative raw material for the paper industry. In addition, the utilisation of rice straw into paper is also expected to reduce the waste produced. The service activity aims to provide information and training on making paper from rice straw to students at the secondary school level. From the activities, students were very enthusiastic in practicing paper making and making crafts from rice stalks.
Study of Physicochemical Properties of Beeswax Addition to Chocolate Candy Products: Studi Sifat Fisikokimia Penambahan Lilin Lebah Terhadap Produk Permen Cokelat Arziyah, Dewi; Putri, Aprilia
jurnal makanan tropis dan teknologi agroindustri Vol 5 No 01 (2024): January
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/jtfat.v5i01.1623

Abstract

The development of the cocoa agro-industry in West Sumatra cannot be separated from the variety of products produced including chocolate candy which is the most popular processed cocoa product but this product has the disadvantage of melting easily at room temperature. Beeswax is one of the materials that can be a hardness base that can be applied to food. The use of beeswax in chocolate candy is expected to provide a solution for the cocoa agro-industry. This study aims to determine the effect of different percentages of beeswax on the characteristics of chocolate candy. The design used in this study is a completely randomized design (CRD) with 5 treatments with 3 replications. Observational data were analyzed with variance analysis (ANOVA) if significantly different, DNMRT (Duncan's New Multiple Range Test) was conducted at a real level of 5%. The treatments used were 0%, 5%, 10%, 15%, 20% addition of beeswax percentage to chocolate candy. The results showed that the addition of beeswax percentage had a significant effect on fat, hardness, and organoleptic properties but did not significantly affect the water content of chocolate candy. The physical and chemical values are hardness 209.92 N/cm2, moisture content 1.01%, fat content 44.11%. Meanwhile, the organoleptic test results showed that treatment E was the most desirable product.
Studi dan Analisis Break Even Point pada Produksi Kerupuk Kamang Arziyah, Dewi; Yusmita, Lisa; Ariyetti, Ariyetti; Wijayanti, Ruri; Anggia, Malse; Mutiar, Sri; Aulia Putri, Nazira; Nurjasmi, Nurjasmi
Jurnal Ekonomi Manajemen dan Bisnis (JEMB) Vol. 1 No. 2 (2022): Juli - Desember
Publisher : CV. ITTC INDONESIA

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Abstract

Kerupuk Kamang merupakan salah satu makanan tradisional khas Sumatera Barat yang berasal dari daerah Kamang, Bukitting.Kerupuk kamang sudah mulai dikenal dan dipasarkan online, bahkan juga mengikuti pameran makanan khas lokal. Kerupuk kamang diusahakan oleh industri UMKM yang ada di daerah Kamang. Penelitian ini bertujuan untuk menganalisis besarnya penerimaan dan produksi industri dalam keadaan mencapai Break Even Point. Penelitian ini merupakan penelitian deskriptif dengan menggunakan metode kuantitatif,dimana penulis akan melakukan pengumpulan data berupa angka yang di butuhkan sehubungan dengan masalah yang akan di teliti, sehingga hasil penelitiannya dapat lebih dipercaya dan diandalkan kebenarannya. Disamping itu juga penelitian ini menggunakan studi literatur untuk mendapatkan teori, data-data serta gambar yang diperlukan. Berdasarkan hasil penelitian pada produk kerupuk kamang didapatkan nilai Break Even Point (BEP) dalam unit per tahun yaitu 1.296 unit untuk harga jual Rp 6.000,-/ unit, dengan BEP dalam Rupiah per tahun sebesar Rp. 7.229.520,.. sehingga dapat disimpulkan produk ini layak untuk diproduksi,.
Kadar Lemak, Kadar Protein Dan Total Padatan Pada Susu Sapi Perah (Studi Kasus : Unit Pengolahan Susu Sapi XYZ di Padang Panjang) Yuningsih, Ririn Marina; Arziyah, Dewi
Jurnal Penelitian Dan Pengkajian Ilmiah Eksakta Vol 4 No 2 (2025): Jurnal Hasi Penelitian Dan Pengkajian Ilmiah Eksakta - JPPIE
Publisher : LPPM Universitas Dharma Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47233/jppie.v4i2.2219

Abstract

Milk is one of the food ingredients that serves as a source of animal protein with high nutritional content. The nutritional content of milk is highly susceptible to damage, which is caused by the livestock itself, the environment, or the area where it is barned. The XYZ pure cow milk processing unit produces pure cow milk, the raw material of which comes from its own farm and supplies from several farming groups. This study aims to determine the quality of pure cow's milk sourced from several farming groups. The study used purposive sampling, with samples taken from five farming groups, namely groups A, B, C, D, and E. The research results show the fat content, protein content, and total solids of pure milk from the five farming groups in accordance with SNI. Group C had the highest values, with a fat content of 6.38%, a protein content of 2.82%, and total solids of 8.7%.
Analysis of the Chemical Content of Coconut Husk as a Raw Material for Furfural Production Arziyah, Dewi; Kasim, Anwar; Asben, Alfi; Busniah, Munzir
Journal of Applied Agricultural Science and Technology Vol. 9 No. 3 (2025): Journal of Applied Agricultural Science and Technology
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55043/jaast.v9i3.393

Abstract

Coconut-based production generates waste such as coconut husk, which contains up to 35% lignocellulose—a valuable raw material for furfural production. This study aimed to determine the impact of coconut maturity level and coconut husk section on the lignocellulose content in coconut husk. This study used a randomized group design with two factors: coconut maturity level and coconut husk section. The variables observed were moisture, extractive, cellulose, hemicellulose, and lignin contents. Analysis of Variance (ANOVA) was performed for data analysis, followed by Duncan's Multiple Range Test (DMRT). The coconut fruits used were immature and mature ones. This study analyzed the husk at the proximal end, equator, and distal end of the coconut fruit. The results show significant effects of coconut maturity level on the chemical composition of coconut husk at the three sections of the coconut, indicating coconut husk’s potential as a raw material for furfural production.
PENGARUH KONSENTRASI KATALIS TERHADAP RENDEMEN DAN KARAKTERISTIK FURFURAL DARI SABUT KELAPA: The Effect Of Catalyst Concentration on The Yield and Characteristics of Furfural from Coconut Husks arziyah, dewi; Kasim, Anwar; Asben, Alfi; Busniah, Munzir
Jurnal Teknologi Pertanian Andalas Vol 29 No 2 (2025)
Publisher : Universitas Andalas

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Abstract

The use of coconuts produces agricultural waste such as coconut fiber. Immature coconut fiber and mature coconut fiber are lignocellulosic materials that can still be utilized, one of which is by processing them into furfural. Furfural is a clear liquid with a distinctive almond aroma that is widely used as an additive by the chemical industry. The purpose of this study was to determine the effect of the level of coconut fiber maturity with various catalyst concentrations and differences in reaction time on furfural yield. This study used two samples: mature coconut fiber and immature coconut fiber. The concentration variations used were 10%, 12%, and 14%. The time variations used were 20 and 30 minutes. From the results, it can be seen that the concentration, reaction time and type of raw material showed no significant effect on furfural yield. Young coconut fiber produced a higher yield than mature coconut fiber.
Co-Authors Alfi Asben Anggia , Malse Anwar Kasim Ariyetti, Ariyetti Aulia Putri, Nazira Azmi, Ifta Lisa Yusmita, Lisa Malse Anggia Munzir Busniah Nurjasmi, Nurjasmi Putri, Aprilia Ruri Wijayanti Sri Mutiar, Sri Yuningsih, Ririn Marina