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All Journal Jurnal Sains dan Teknologi Pangan JURNAL PENDIDIKAN TAMBUSAI Jurnal Administrasi dan Manajemen Jurnal Review Pendidikan dan Pengajaran (JRPP) Jurnal Mutu Pangan : Indonesian Journal of Food Quality Jurnal Pendidikan dan Kewirausahaan Jurnal Ilmiah Wahana Pendidikan Jurnal Manajemen AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Andalasian International Journal of Social and Entrepreneurial Development Indonesian Journal of Community Empowerment
Efrina, Efrina
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Religion Agriculture, Biological Sciences & Forestry Humanities Chemistry Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Environmental Science Languange, Linguistic, Communication & Media Public Health Social Sciences Other

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Sustainable Valorization of Rice Straw for Bioethanol Production Using Saccharomyces cerevisiae: A Circular Bioeconomy Approach Efrina, Efrina; Syukri, Daimon; Hamdika, W; Rozi, F; Winowatan , A; Sari, HP
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 3 (2025)
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.v9i3.804

Abstract

The utilization of rice straw waste as a renewable feedstock for bioethanol production presents an innovative approach to sustainable agricultural waste management and green energy development. This study aimed to evaluate the conversion process of rice straw into bioethanol through four main stages: material preparation, hydrolysis, fermentation, and distillation. One kilogram of dried rice straw was used as the primary substrate, enriched with 8% molasses and 5% Saccharomyces cerevisiae as the fermentative inoculum. Hydrolysis was conducted by boiling for 1 hour, resulting in 32.5 g/L of reducing sugars. Fermentation was performed at ambient temperature (±30°C) for 30 days, yielding an ethanol concentration of 65% (v/v) as measured by the pycnometer method, with a sugar conversion efficiency of 78%. Distillation at 78–80°C produced 250 mL of ethanol distillate from 1500 mL of fermented broth. The results indicate that rice straw has significant potential as a bioethanol feedstock, not only as an alternative renewable energy source but also as a natural solvent for applications in industries such as perfumery. This research highlights the importance of integrated rice straw valorization in reducing environmental pollution, enhancing economic value, and promoting the transition toward a circular and sustainable agricultural economy. Contribution to Sustainable Development Goals (SDGs):SDG 7 – Affordable and Clean EnergySDG 12 – Responsible Consumption and ProductionSDG 13 – Climate ActionSDG 9 – Industry, Innovation, and Infrastructure
Raising Environmental Awareness Among Elementary School Students through Eco-Enzyme Training at SDN 33 Padang Awalina, Rahmi; Hasbullah, Hasbullah; Koja, Reni; Wellyalina, Wellyalina; Puari, Aninda Tifani; Novelina, Novelina; Efrina, Efrina
Andalasian International Journal of Social and Entrepreneurial Development Vol. 5 No. 02 (2025): 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.5.02.20-25.2025

Abstract

This community service activity was carried out by the Community Service Team of the Faculty of Agricultural Technology, Andalas University, in collaboration with SD Negeri 33 Rawang Barat, Padang City. The activity took place in the school meeting room and aimed to educate elementary school teachers and students on the utilization of organic waste through the process of making, harvesting, and applying eco-enzymes. The program included socialization, education about eco-enzymes, hands-on training, and demonstrations of their production and use. This initiative provided various benefits, particularly in environmental education, character building, and practical skills development. Students were introduced to the types of organic waste and their impact on the environment. The activities are carried out in several stages: providing educational materials, practical sessions on the production and harvesting of eco-enzymes, and interactive discussions. The results of this knowledge transfer are expected to increase the role of schools in shaping students with ecological awareness and encouraging responsible behavior towards waste management. This early intervention aims to instill sustainable environmental awareness and empower students as agents of change in environmentally friendly waste management practices.
Lemon Flavored Cleaner To Protect The Society On Large-Scale Social Restrictions In Padang City, West Sumatera Province Ismed, Ismed; Rina, Yenrina; Tuty, Anggraini; Diana, Silvy; Efrina, Efrina
Andalasian International Journal of Social and Entrepreneurial Development Vol. 1 No. 02 (2021): 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.1.02.11-13.2021

Abstract

Background: The corona pandemic has wreaked havoc all across the world, especially in Indonesia.Hand washing with soap or hand sanitizer is one approach to help prevent the transmission of the coronavirus. To aid in the prevention of the corona virus, a variety of hand sanitizers have been developed.Methodology: Therefore, hand sanitizers made from alcohol with lemon aroma have been produced anddistributed to the community around the residence of the academic community of Andalas University. Thishand sanitizer is made independently using ingredients such as alcohol, glycerin, water, hydrogen peroxideand lemon extract. Conclusion: The distributed hand sanitizer is highly accepted by the community becauseof the increasing need for personal hygiene due to the increasingly massive spread of the corona virus. It ishoped that this activity can be done continuously.
Daya Terima Konsumen terhadap Pengaruh Teknik Pemasakan Pada Proses Pengolahan Sate Lilit Nabati (Steaming, Deep Frying dan Pan Seared) Yuliarini, Ni Luh Putu; Taruna, Shaka Ramadhan; Efrina, Efrina
Jurnal Pendidikan Tambusai Vol. 8 No. 3 (2024)
Publisher : LPPM Universitas Pahlawan Tuanku Tambusai, Riau, Indonesia

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Abstract

Penelitian ini bertujuan untuk membuat inovasi produk sate lilit nabati, dengan menggunakan tahu putih dan tiga macam tepung (terigu, tapioka, dan meat replacer) sebagai pengganti ayam dalam produk sate lilit. Ada tiga metode yang digunakan dalam pemasakan awal, yaitu pan seared, steaming, dan deep frying. Hal ini dilakukan untuk menganalisis kualitas organoleptik dari sate lilit nabati hingga mencapai hasil optimal yang menyerupai produk “sate lilit” asli yang terbuat dengan daging ayam/ikan. Penelitian ini dilakukan di laboratorium Tata Boga Universitas Negeri Jakarta selama 6 bulan. Metode penelitian awal dimulai dari memilih jenis produk modifikasi hingga uji organoleptik pada aspek warna, aroma, rasa dan tekstur. Dilanjutkan dengan uji organoleptik kepada 10 orang ahli dibidang tata boga serta 25 panelis agak terlatih dan 75 panelis tidak terlatih. Hasil yang diperoleh dalam penelitian menurut panelis ahli adalah teknik pan seared dan menurut panelis agak terlatih dan panelis tidak terlatih adalah teknik steaming.
PENGEMBANGAN MEDIA PEMBELAJARAN VIDEO TUTORIAL TEKNIK SEDUH KOPI V60 PADA MATA KULIAH BARISTA & COFFEE SHOP Ramadhan, Muhammad Zidane; Efrina, Efrina; Febriana, Rina
Jurnal Review Pendidikan dan Pengajaran Vol. 8 No. 4 (2025): Volume 8 No. 4 Tahun 2025
Publisher : LPPM Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jrpp.v8i4.53771

Abstract

Tujuan penelitian ini ialah untuk mengembangkan dan menilai kelayakan media pembelajaran video tutorial teknik seduh kopi V60 pada mata kuliah barista dan coffee shop bagi mahasiswa sarjana terapan seni kuliner dan pengelolaan jasa makanan. Tempat penelitian di lakukan di Kedai kopi Tjan jati asih. Media ini di kembangkan dengan metode research and development dengan model penelitian yang digunakan adalah DDD-E  (Decide, Design, Develop, Evaluate). Pada tahap decide, dilakukan penetapan tujuan pembelajaran melalui survei menggunakan google formulir, serta menilai kemampuan prasyarat dan sumber daya. Tahap design melibatkan pembuatan perangkat perencanaan media seperti GBIM, Jabaran Materi, storyboard, dan naskah yang divalidasi oleh ahli. Pada tahap develop, media dibuat sesuai panduan pada storyboard menggunakan aplikasi Canva Pro dan Capcut Pro, lengkap dengan gambar, video, teks. Tahap evaluate melibatkan validasi media oleh ahli materi, media, dan bahasa yang dilanjutkan dengan pengujian kepada mahasiswa. Berdasarkan hasil penelitian, media pembelajaran video tutorial teknik seduh kopi V60 pada mata kuliah barista dan coffee shop telah melalui proses validasi oleh para ahli, dengan perolehan skor sebesar 100% dari ahli materi, 96% dari ahli media,dan dari 96% dari ahli bahasa. Uji kelayakan yang dilakukan terhadap mahasiswa menunjukkan bahwa media ini termasuk dalam kategori layak pada uji coba one to one dengan skor 89%, kategori sangat layak pada uji small group dengan skor 92%, dan kategori sangat layak pada uji field group dengan skor 94%. Uji respon pengguna mendapatkan skor 89% dengan kategori sangat kuat yang menunjukkan bahwa media ini memiliki tingkat kebermanfaatan dan ketertarikan yang sangat tinggi. Oleh karena itu, media pembelajaran video tutorial teknik seduh V60 pada mata kuliah barista dan coffee shop ini sangat layak digunakan dalam proses pembelajaran.
Co-Authors Alsuhendra Alsuhendra Aninda T. Puari Awalina, Rahmi Cucu Cahyana Daimon Syukri Deanty, Putri Ayu Diana, Silvy Fadiati, Ari Fauzi, Fa'izah Guspri Devi Artanti Hamdika, W Handoko Handoko Hasbullah Hasbullah Ismed Ismed Kandriasari, Annis Maulida, Alvina Fadila Novelina Nur Riska Putri, Syafira Nabilah Rahmawati, Fatimah Ramadhan, Muhammad Zidane Reni Koja Rina Febriana Rina, Yenrina Rozi, F Sachriani, Sachriani Sari, HP Sinambela, Fitriana Aidnilla Syakira, Ami Taruna, Shaka Ramadhan Tuty, Anggraini Vanessia, Mutia Wahyu Pamungkas Wellyalina, Wellyalina Winowatan , A Yulianti, Yeni Yuliarini, Ni Luh Putu Yuliarni, Ni Luh Putu