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All Journal Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat Jurnal Hilirisasi IPTEKS (JHI) Jurnal Teknologi Pertanian Andalas Warta Pengabdian Andalas: Jurnal Ilmiah Pengembangan Dan Penerapan Ipteks Biofaal Journal AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Open Community Service Journal Andalasian International Journal of Social and Entrepreneurial Development
Reni Koja
Andalas University
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT Decision Sciences, Operations Research & Management Dentistry Earth & Planetary Sciences Education Energy Engineering Environmental Science Health Professions Materials Science & Nanotechnology Medicine & Pharmacology Public Health Social Sciences Veterinary Other

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INTRODUCTION TO PACKAGING LABEL DESIGN TECHNIQUES IN BALINGKA VILLAGE, AGAM REGENCY, WEST SUMATRA PROVINCE Koja, Reni; Laily, Misbhatul; Azhar, Aulia; Fauzi, Ahmad Zulfikar
Andalasian International Journal of Social and Entrepreneurial Development Vol. 2 No. 01 (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.i01.9-12.2022

Abstract

Background: the activity is carried out with the aim of introducing and training the Balingka village community regarding the design of android-based packaging labels that are suitable for the type of food, so that later they will be able to contribute to increasing the selling power of the product. Method: The packaging label design technique was explained orally by the team of the faculty of agricultural technology, Andalas University to the Balingka village community group while being practiced directly using their respective cellphones. Conclusion: the information conveyed can be implemented by community groups and they are very enthusiastic in the practice of packaging design through cellphones (android-based). Community groups have been able to produce attractive packaging label designs that comply with labeling regulations. Keywords: introduction, technique, packaging, label, design
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
Application Of Packaging And Labeling Technology For Oyster Mushroom Rendang In A Group of Women Farmers Cultivating Oyster Mushroom Limau Manis Sejahtera Meutia Fiana, Risa; Koja, Reni; Febjislami, Shalati; Chairina, Dina; Kirana Ariani, Dwi
Andalasian International Journal of Social and Entrepreneurial Development Vol. 4 No. 02 (2024): 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.4.02.1-6.2024

Abstract

The Limau Manis Sejahtera Farming Women's Group (KWT LMS) produces processed oyster mushroom products, namely oyster mushroom rendang, which is packaged using transparent plastic and simple labels. The packaging technique and design are still simple and not yet equipped with labels containing complete product information due to the lack of information KWT LMS members possess regarding product shelf life, technique, design and type of packaging. Increasing the knowledge possessed by KWT LMS members is necessary so that the processed mushroom products' packaging has good quality in maintaining the product's shelf life and attracting consumers' attention. The service activities include counselling regarding the importance of product packaging and labelling, providing assistance with packaging tools and practices, improving existing packaging designs, coaching in packaging aspects and further guidance regarding marketing. Extension activities and packaging practices affect increasing KWT LMS members' knowledge about the shelf life of products that have been produced and will be produced, packaging requirements, colour and packaging design requirements and techniques for choosing packaging from those who don't know (average score 1.24-1.29) to be quite knowledgeable (average score 1.24-3.43). The mushroom rendang packaging design with product information labels such as composition, expiry date, benefits, attractive visual appearance, and more suitable materials was also produced to improve the previously used packaging.
Characteristics of the Physicochemical Properties of Sago and Banana-Based Snack Bars as Functional Foods Koja, Reni; Wellyalina; Abdi
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 2 (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.v9i2.739

Abstract

Snack bar is one of the most suitable products for ready-to-eat food.  This research aims to develop a snack bar made from sago flour and banana with the substitution of tempeh flour as the protein source. This research used an exploratory method consisting of 4 treatments and 3 replications. The treatment used is the difference in the ratio of using sago flour and tempeh flour in 1:1, 2:1, 1:2, and control treatment (wheat flour), making snack bars. The result show that for water content (16-17%), ash (0.52 - 0.78%), fat (13.78-17.89%), protein (2.45-8.68%.) carbohydrate (56.62-65.73%), fiber (0.24-0.78%), total energy (396.71-422.22 kcal), hardness (152.02-215.06 N/cm2), color (L value 26.51-44.33), and organoleptic test with parameters tested were the color, taste, aroma and texture of the snack bar. The formulation using sago, tempeh, and banana flour can be used as a reference for making snack bar formulas as functional foods that contain complex nutrients and are useful as a source of energy for the body. Contribution to Sustainable Development Goals (SDGs):SDG 2: Zero HungerSDG 3: Good Health and Well-beingSDG 12: Responsible Consumption and Production
Co-Authors Abdi Abdi Abdi Ahmad Zulfikar Fauzi Aisman Aisman Andika Ade Saputra Aulia Azhar Awalina, Rahmi Azhar, Aulia Bastian Nova Cesar Welya Refdi Chairina, Dina Daimon Syukri Dava Perdana Putra Devi Warmita Diana Sylvi Diana Sylvi Eli Ratni Endang Prangdimurti Fauzan Azima Fauzi, Ahmad Zulfikar Felga Zulfia Rasdiana Hasbullah Hasbullah Hasbullah Hasbullah Heni Pujiastuti Ismed Ismed Jamsari Jamsari Kirana Ariani, Dwi Laily, Misbhatul Lily Syukriani Linda Wati LINDAWATI Meisilva Erona S Meutia Fiana, Risa Misbhatul Laily Nika Rahma Yanti Novelina Novizar Nazir P.K. Dewi Hayati Purnama Dini Hari Puspo Edi Giriwono Rahmayani Rina Yenrina Rini B RINI RINI Rini Rini Risa Meutia Fiana Rizkyanto, Ridwan Rosadi, Firsta Ninda Roza Yunita Sahrul Utama Salsabila, Unik Hanifah Sari, Ratni Kumala Sayuti, Kesuma Shalati Febjislami Sylvi, Diana Tuty Anggraini Wellyalina, Wellyalina Welya Refdi, Cesar Wenny Surya Murtius Winda Purnama Sari