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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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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
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.
Utilization of Suji Leaves Extract (Pleomele Angustifolia N.E Brown) in Inhibiting Carrageenan-Induced Inflammation on Rats Koja, Reni; Prangdimurti, Endang; Giriwono, Puspo Edi
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 8 No. 1 (2024)
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.v8i1.371

Abstract

Suji leaf (Pleomele angustifolia N.E. Brown) has long been used as an ingredient for traditional medicines. This study seeks to evaluate the anti-inflammatory activity of suji leaf extract in terms of its ability to reduce oedema in the hind paws of rats. Six groups were treated: negative control, positive control given diclofenac sodium as anti-inflammatory medication, two groups of suji leaf extract powder (SEP) with doses of 300 and 800 mg/kg, acetone extract of suji leaf (AES), and a group of acetone extract of SEP (EA-SEP) at a dose of 500 mg/kg with oral administration. Injections of 1% carrageenan suspension into the right hind paw of rats induced inflammation. The results demonstrated that SEP administered at a dose of 800 mg/kg has an inflammatory capacity (80.56%), AES (56.94%), and AE-SEP (75.7%). Chlorophyll, total phenol, and antioxidant capacity in SEP (9.0809 mg /g sample; 3.7354 mg GAE/g sample; 3.04 mg AAE/g sample), AES (4.6471 mg /g sample; 0.9994 mg GAE/g sample; 3.26 mg AAE/g sample), and AE-SEP (6.4912 mg /g sample; 2.1703 mg GAE/g sample; 2.55 mg AAE/g sample). According to qualitative test results, Suji extract contains bioactive compounds of the flavonoid group, saponins, steroids, and triterpenoids. It is believed that phenolic compounds function as anti-inflammatory agents.
Co-Authors Abdi Abdi Abdi Ahmad Zulfikar Fauzi Aisman Aisman Andika Ade Saputra Aninda T. Puari Aulia Azhar Awalina, Rahmi Azhar, Aulia Bastian Nova Cesar Welya Refdi Chairina, Dina Daimon Syukri Dava Perdana Putra Devi Warmita Diana Sylvi Diana Sylvi Efrina, Efrina Eli Ratni Endang Prangdimurti Fauzan Azima Fauzi, Ahmad Zulfikar Felga Zulfia Rasdiana Hasbullah Hasbullah Hasbullah Hasbullah Hayati, PK Dewi 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 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