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All Journal Jurnal Teknologi Dan Industri Pangan Microbiology Indonesia agriTECH Jurnal Litbang Industri Jurnal Matematika Sains dan Teknologi Jurnal Teknologi Pertanian Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat Warta Pengabdian Andalas: Jurnal Ilmiah Pengembangan Dan Penerapan Ipteks Andalasian International Journal of Agricultural and Natural Sciences Biofaal Journal AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Jurnal Litbang Industri Journal of Applied Agricultural Science and Technology SAINTI: Majalah Ilmiah Teknologi Industri Andalasian International Journal of Social and Entrepreneurial Development Abdi Masyarakat UIKA Jurnal Sains dan Teknologi Pangan

Novelina

Andalas University

Author-ID : 214351

Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Public Health Social Sciences Other

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Pengaruh Penambahan Susu Bubuk Fullcream Terhadap Mutu Produk Minuman Fermentasi dari Ekstrak Ubi Jalar Merah (Ipomoea batatas L) Novelina Novelina; Rifma Eliyasmi; Siska Ariani; Firdausni Firdausni
Jurnal Litbang Industri Vol 2, No 2 (2012)
Publisher : Institution for Industrial Research and Standardization of Industry - Padang

This study was aimed to find exact volume of fullcream milk powder which added in the fermented beverage of red sweet potatoes extract (Ipomoea batatas L), as well as to investigate physical and chemical characteristics, and organoleptic. So it was obtained the fermented beverages which fulfilled the quality requirements of yogurt according to SNI 01- 2981-1992. Analysis was conducted on total Lactobacillus, total plates count, total lactic acid, pH, total solids, viscosity, and fat content. Organoleptic test of the color, texture, flavor, consistency, and taste was also carried out. The best product was analyzed for the chemical properties such as protein content, ash and crude fiber. The design used in this study was completely randomized design (CRD) with four treatments of fullcream milk powder addition 5%, 10%, 15% and 20% respectively with 3 replications. The organoleptic test of the most preferred by the panelists was a fermented beverage with the addition of 10% fullcream milk powder. This product contained Lactobacillus total; 7.3 x 108 CFU/ml, total plate count; 1.4 x 107 CFU/ml, total lactic acid; 1.56%, pH; 4.42, total solids; 25.62%, viscosity; 25.5 dPa.s, fat content; 3.4%, protein content; 6.34%, ash content; 0.11%, and crude fiber content; 0.17%.ABSTRAKPenelitian ini bertujuan untuk mengetahui jumlah penambahan susu bubuk fullcream yang tepat pada minuman fermentasi ekstrak ubi jalar merah (Ipomoea batatas L), sertakarakteristik fisik, kimia dan organoleptik, sehingga diperoleh minuman fermentasi dariekstrak ubi jalar merah yang memenuhi persyaratan mutu yogurt menurut SNI 01 - 2.981- 1.992. Analisis dilakukan pada total Lactobacillus, angka lempeng total, asam laktat total, pH, total padatan, viskositas, kadar lemak dan organoleptik warna ,tekstur, rasa, konsistensi, rasa. Produk terbaik yang didapatkan dianalis sifat kimia seperti kadar protein, abu dan serat kasar. Rancangan yang digunakan dalam penelitian ini adalah rancangan acak lengkap (RAL) dengan 4 perlakuan penambahan susu bubuk fullcream 5%, 10%, 15% dan 20% dan 3 kali ulangan. Uji organoleptik yang paling disukai oleh panelis adalah perlakuan penambahan susu bubuk fullcream 10%. Produk ini mengandung Lactobacillus total dari 7,3 x 108 CFU / ml, angka lempeng total 1,4 x 107 CFU / ml, asam laktat sebesar 1,56%, pH 4,42, total padatan 25,62%, 25,5 dPa.s viskositas, kandungan lemak 3,4%, kadar protein 6,34%, kadar abu 0,11%, kadar serat kasar 0,17%.

Characteristics of Jelly Candy made from Soybean Milk and Addition of Eggshell Powder Novelina Novelina; Tuty Anggraini; Lailita Nurrahmi Putri
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 4 No. 1 (2020)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Jelly is a soft textured candy that is processed by the addition of hydrocolloid components such as agar, gum, pectin, starch, carrageenan, gelatin and others that are used for texture modification to produce a chewy product. The purpose of this study was to determine the appropriate addition of chicken eggshell powder to soy milk jelly candy characteristics and to determine panelist acceptance. This study used a Completely Randomized Design (CRD) consisting of 5 treatments: the addition of chicken eggshell powder concentrations namely 0%, 0.2%, 0.4%, 0.6% and 0.8% of the total ingredients for the manufacture of jelly candy with 3 replications. Observations on soy milk jelly candies are pH, water content, ash content, reducing sugars, sucrose, calcium, protein, water activity (aw), gel strength, total plate count, and organoleptic tests. The results showed that the difference in the addition of chicken eggshell powder concentration to soymilk jelly candy significantly affected pH, water content, ash content, reducing sugar content, sucrose, calcium, and gel strength, but did not significantly affect protein and water activity (aw). best results are soy milk jelly candy added with 0.8% chicken eggshells powder, with the highest calcium content of 0.51%, 15.46% moisture content, 1.32% ash content, 50.55% sucrose content, content reducing sugar 5.58%, protein content 2.93%, total plate rate 3.1 x 103 CFU / g, and gel strength 269.17 N / cm2.

Meta-Analysis of Volatile Compounds from Vinegar Produced by the Slow Method and the Fast Method Arifatulhuda Rifka; Novelina Novelina; Rina Yenrina
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 6 No. 1 (2022)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Volatile compounds are one of the important characteristics of vinegar, where the content and composition of these compounds is an account for the aroma profile of vinegar. The difference in production technology used in making vinegar produces vinegar with different characteristics. There are two general methods commonly used in the production of vinegar, namely the slow method and the fast method. This meta-analysis was used to conclude several studies that examined the differences in volatile compounds in vinegar produced through the slow methods and the fast methods. From this study, it can be seen that comparison of volatile compounds characteristics in vinegar produced by the slow method and the fast method where the slow method tends to produce vinegar with a high concentration of acetate ester group and alcohol group, and the fast method tend to produce vinegar with a high concentration in a volatile acid group.

Study of Herbal Toothpaste Made from Virgin Coconut Oil and Gambier (Uncaria gambir Roxb) Zaadah Zaadah; Novizar Nazir; Novelina Novelina
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 4 No. 3 (2020)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

The purpose of this study was to find out the effect of utilizing virgin coconut oil (VCO) and gambir (Uncaria gambir Roxb) in several combinations on the manufacture of herbal toothpaste on its characteristics and antibacterial activity. The research design used is a Completely Randomized Design (CRD) with five treatments and three repeats so that in this study 5 x 3 there were 15 combinations of treatments. The resulting research data is then analyzed using the F test and if the data differs is real then proceed with the Duncan News Multiple Range Test (DNMRT) tests to find out the 5% significance level between treatments. The determination of formulations in the manufacture of toothpaste using a concentration of 10% VCO as a toothpaste base refers to the previous research formula and the addition of 0.9%, 1.8%, 2.6%, 3.5%, and 4.3% of gambier. Based on research that has been done, it can be concluded that the addition of gambir concentrations has a real influence on the pH value and foam formation but does not affect homogeneity, hedonic values (color, aroma, taste, texture, and overall value) and the diameter of the bland zone against Streptococcus mutans bacteria. The best toothpaste preparation is treatment 3, which is the addition of 2.6% of the toothpaste base preparation with a pH value of 8.42, homogeneous, foam height of 10.70 mm, color preference (3.85), the aroma (4.25), flavor (3.30), texture (3.45), overall (3.80), strong indicator bland zone diameter (34.55 mm).

Stability and Toxicity Test of Angkak Pigment Powder from Sago Hampas- Rice Flour Substrate as Natural Dyes Dian Pramana Putra; Novelina Novelina; Alfi Asben
Journal of Applied Agricultural Science and Technology Vol. 5 No. 1 (2021): Journal of Applied Agricultural Science and Technology
Publisher : Green Engineering Society

Sago hampas is waste from processing sago starch. Sago hampas is generally thrown away without any further treatment. Sago hampas contain nutrients that can be used as a substrate for fermentation of angkak. The study aims to determine the stability and toxicity of angkak pigment powder from sago hampas-rice flour substrate. The study used exploratory research design through experiments in the laboratory. This study used the UV-vis spectrophotometer method in observing the stability of the Angkak powder pigment and the brine shrimps method of angkak pigment powder toxicity test. The results showed that the level of solubility of angkak pigment powder will increase at higher temperatures. Stability of angkak pigment powder tends to decrease with longer heating, the higher of heating temperature and the longer of irradiation. Angkak pigment powder are more stable at neutral and alkaline pH compared with acidic pH. And it is not toxic to experimental animals with LC50 value of angkak pigment powder of 2,897.05 ppm. The conclusion of this study is that temperature affects the intensity of the angkak pigment. Angkak is unstable along with heating time, heating temperature and longer of irradiation.

REVIEW: TEKNOLOGI PREPARASI PATI NANOPARTIKEL DAN APLIKASINYA DALAM PENGEMBANGAN KOMPOSIT BIOPLASTIK Maryam Maryam; Anwar Kasim; Novelina Novelina; Emriadi Emriadi
JURNAL ILMIAH TEKNOLOGI INDSUTRI (SAINTI) Vol 15, No 2 (2018): VOL 15 NO 2 DESEMBER 2018
Publisher : Politeknik ATI Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (502.195 KB)

The use of starch in the industry is very wide, both in the field of food and non-food. Therefore, to expand its application, starch needs to be modified in the form of starch nanoparticles. Nanoparticle technology will improve starch characteristics as a result; it has low suspension viscosity at relatively high concentrations, and has high binding strength due to a large active surface area. In general, there are three ways of making nanoparticle starch, namely acid or enzymatic hydrolysis, regeneration (precipitation) and mechanical treatment. The purpose of this study was to conduct a journal review relating to the preparation method of starch nanoparticles and their application in the development of bioplastic composites. The development of bioplastics is currently constrained by the results of bioplastic characteristics; both the physical and mechanical properties produced are still low. Nanoparticle technology developed to improve the characteristics with the addition of nano-sized material (nanoparticles) into bioplastic formulas that produce nanocomposites. The problem faced in the development of nanoparticle starch is that the preparation method used is not ready for commercial production. The resulting yield is still low and the process steps are too long. One way to overcome this is to adapt the nanoparticle starch preparation method that is more efficient for the production scale.

ANALISA KIMIA KANDUNGAN LIMBAH KULIT KAKAO Desniorita Desniorita; Novizar Nazir; Novelina Novelina; Kesuma Sayuti; Gustiarini Rika Putri
JURNAL ILMIAH TEKNOLOGI INDSUTRI (SAINTI) Vol 12, No 2 (2015): VOL 12 NOMOR 2 DESEMBER 2015
Publisher : Politeknik ATI Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar

Limbah Kulit kakao adalah limbah yang dihasilkan dari biji kakao.Limbah kulit kakao merupakan limbah lignoselulosa.Limbah lignoselulosa adalah limbah yang terdiri dari lignin, selulosa, hemiselulosa dan zat ekstraktif.Selama ini limbah kulit kakao (pod cacao), hanya dimanfaatkan untuk pupuk dan pakan ternak.Hal ini terjadi karena belum diketahui persentase kandungan kimia bahan limbah kulit kakao lignoselulosa, Penelitian ini dilakukan untuk mengetahui persentase kandungan bahan yang terdapat pada limbah kulit kakao. Analisa kimia yang dilakukan adalah terhadap kandungan kadar airdankadar abudenganmeoda AOAC, selulosa, hemiselulosa, lignin dan holoselulosadenganmetoda TAPPI. Dari penelitian analisa kimia kandungan limbah kulit kakao dapat diketahui kandungan kadar air, kadar abu, serat, selulosa, hemiselulosa lignin dan holoselulosa adalah 11.04%, 7,4%, 49,23%, 44,69%, 11,15%, 34,82%, 55,84%. Kata kunci : kakao pod, lignocellulose, hemicellulose

Characterization of Antimicrobial Bacteriocin Produced by Bacillus cereus SS28 Isolates from Budu, a Traditionally Fermented Fish Product of West Sumatera YUSRA YUSRA; FAUZAN AZIMA; NOVELINA NOVELINA; PERIADNADI PERIADNADI
Microbiology Indonesia Vol. 8 No. 1 (2014): March 2014
Publisher : Indonesian Society for microbiology

Bacillus cereus SS28 isolated from budu, a fermented fish product from West Sumatra, produced antimicrobial compound that had broad spectrum of inhibition against five microorganisms (Escherichia coli, Staphylococcus aureus, Salmonella thypi, Bacillus subtilis, and Listeria monocytogenes). The aims of this research are characterization of Bacillus cereus SS28 antimicrobial activity and observation of its effect to the cellular morphology of Staphylococcus aureus with electron microscope. Antimicrobial compound produced by Bacillus cereus SS28 was stable at pH range between 2 and 11 and to heating at 121 Â°C for 15 min. Maximum antimicrobial activity was expressed at pH 2-3 and 70 Â°C for 45 min. The activity remained after 15 min exposure to UV light. The main changes observed under SEM and TEM were the alteration of Staphylococcus aureus structural cell membrane 48 h after exposure to the antimicrobial compound from Bacillus cereus SS28.

Pengaruh pencampuran terigu dan bubuk kedelai sebagai bahan pengisi terhadap karakteristik dendeng jamur tiram (Pleurotus sp) Novelina Novelina; Hanifah Andryani; Kesuma Sayuti; Firdausni Firdausni
Jurnal Litbang Industri Vol 13, No 1 (2023)
Publisher : Institution for Industrial Research and Standardization of Industry - Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24960/jli.v13i1.8024.57-63

Dendeng merupakan produk yang diolah secara tradisional dari daging, dengan menambahkan garam dan bubuk ketumbar kemudian dijemur hingga kering sehingga tahan lama. Salah satu upaya pembuatan dendeng analog adalah dengan menggunakan jamur tiram putih dengan penambahan tepung terigu dan tepung kedelai sebagai bahan pengisi. Tujuan penelitian adalah untuk mengetahui pengaruh pencampuran tepung kedelai dan tepung terigu sebagai bahan pengisi terhadap karakteristik dendeng jamur tiram. Perbandingan bahan pengisi dan jamur tiram adalah 1:2, sedangkan bahan pengisi adalah campuran tepung terigu dan tepung kedelai dengan beberapa perbandingan. Pengamatan dilakukan terhadap kekerasan, kadar proksimat, kadar asam lemak bebas, uji sensori, dan kadar asam amino produk terbaik. Hasil perlakuan terbaik berdasarkan statistik pada analisis fisik, kimia dan organoleptik adalah dendeng jamur tiram dan bahan pengisi tepung kedelai 100% dengan nilai rata-rata kekerasan 45,72 N/cm², kadar air 8,97%, kadar serat kasar 18,99%, kadar abu 3,83%, kadar protein 21,79%, kadar lemak 27,63%, kadar asam lemak bebas 0,14%, dan nilai penerimaan organoleptik seperti warna, aroma, rasa dan tekstur.

Characteristics of Vinegar from Black Sticky Rice Tapai with Different Cooking Methods Wiwit Juita Sari; Alfi Asben; Novelina
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 7 No. 2 (2023)
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.v7i2.300

This study aims to (i) determine differences in the cooking method of steaming and cooking method of boiling on the characteristics of vinegar from black sticky rice tapai, (ii) to determine the antioxidant and anthocyanin activity of vinegar from black sticky rice tapai using the steaming method and cooking method of boiling, (iii), to determine the cooking technique that produces the best product based on organoleptic testing and also to find out the results of consumer acceptance tests on vinegar from the best black sticky rice tapai with commercial products. The treatment in this study was the black sticky rice cooking technique by steaming and boiling. The data obtained were analyzed using paired t-test. The results showed that the use of the steaming method and the boiling method had a significant effect (P<0.05) on several characteristics of the vinegar produced from black sticky rice tapai, such as acetic acid content, alcohol content, sugar content, anthocyanin content, pH, and antioxidant activity. The total anthocyanins produced in vinegar from black sticky rice tapai using the steaming method were 20.22% and 20.14% for the boiling method, and the antioxidant activity of vinegar from black sticky rice tapai using the steaming method was 92.52% and 92.11% for the boiling method. Based on the organoleptic test, the best product obtained from the highest average preference of panelists for vinegar from black sticky rice tapai was the boiling method with parameters of color, aroma, and taste. Furthermore, in the consumer acceptance test, vinegar from black sticky rice tapai had a higher average preference value compared to commercial products with each parameter, such as color (4.04), aroma (3.92), and taste (3.88).

Co-Authors Adhitya Jessica Aidila Fitria, Eddwina Aisman Aisman Alfi Asben Amaliyah Tarumiyo, Aurelia Aninda T. Puari Anisa Kurniati Anjela, Novi Anwar Kasim Arifatulhuda Rifka Athanasia Amanda Septevani Aurelia Amaliyah Tarumiyo Awalina, Rahmi Azzahra, Yasmin Bahar, Rini Betty Sri Laksmi Jenie Daimon Syukri Deden Dermawan Derosya, Vioni Desniorita Desniorita Dian Pramana Putra, Dian Pramana Diana Sylvi Dini Hari, Purnama E Efrina Efrina, Efrina Emriadi - Fansukri, Abdullah Haekal Marzie Faramida, Shella Fauzan Azima Felga Zulfia Rasdiana Firdausni Firdausni Firdausni Firdausni Gunarif Taib Gustiarini Rika Putri Hanifah Andryani Hasbullah Hasbullah Hasbullah Hasbullah Husni, Nayli Ismed Ismed Ismed Jeany Ristia Jessica, Adhitya Kusumaningsih, Indriati Lailita Nurrahmi Putri Linda Wati Linda Wati Maggy T Suhartono Maryam, Maryam Meuthia Fiana, Risa Mislaini Mislaini Neswati Neswati Netty Sri Indeswari Novizar Nazir Novizar Novizar Novizar, Nazir Nurlindawati Nurlindawati Periadnadi Periadnadi Purnama Dini Hari Purnama Dini, Hari Putri, Lailita Nurrahmi Qurrata A'yun Qurrata A'yun Rahma, S.A. Ratni Kumala Sari Reni Koja Retti Ninsix Rezy Gusmita Rifka, Arifatulhuda Rifma Eliyasmi Rina Yenrina Rini Rini Rini Rini Risa Meuthia Fiana Risa Meutia Fiana Ristia, Jeany Rudi Alfiansyah Sahadi Didi Ismanto Sari, Ratni Kumala Sayuti, Kesuma Siska Ariani Soewarno T Soekarto Surini Siswarjono Susono Saono Tuty Anggraini Wellyalina, Wellyalina Welya Refdi, Cesar Weni Fika Wenny Surya Murtius Wiwit Juita Sari Yasmin Azzahra Yusra Yusra YUSRA YUSRA Zaadah Zaadah Zaadah, Zaadah

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