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Novelina
Andalas University
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Characteristics of Kawa Daun with Differences in the Drying Time and Thickness of Arabica Coffee Leaves Jeany Ristia; Anwar Kasim; Novelina Novelina
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 7 No. 3 (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.v7i3.311

Abstract

Kawa daun is a beverage that is typical of West Sumatra and is created from dried coffee leaves.The purpose of this study is to ascertain the water content of kawa daun powder, pH value, total dissolved solids, the hedonic test for steeping kawa daun during drying using a microwave, the thickness of the pile of Arabica coffee leaves, and the preferred brew of kawa daun tea among the panelists. This study used a completely randomized design (CRD) factorial pattern with 2 factors. Factor A drying time for 3, 7, and 11 minutes. Factor B number of piles of leaves 2, 4, 6, 8, and 10 leaves. The resulting coffee leaf powder and kawa daun brew were then tested using hedonic tests for color, aroma, and taste as well as water content, pH value, and total dissolved solids. The panelists' chosen and favorite kawa daun drink composition was dried with 10 piles of leaves for 11 minutes. The properties of coffee leaf powder include a water content of 4.11%, a pH value of 6.4, 1.3 °Brix of total dissolved solids, and hedonic scores of 4.95 (very like), 4.40 (like), and 4.80 (very like) for color, scent, and taste.
The Effect of the Addition of Red Kidney Bean Skin Powder (Phaseolus vulgaris L.) on the Physical, Chemical, and Organoleptic Characteristics of Red Kidney Bean Tempeh Novelina Novelina; Linda Wati; Purnama Dini Hari; Qurrata A'yun
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 7 No. 3 (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.v7i3.348

Abstract

Red kidney bean tempeh production is generally made by beans without the epidermis, but in this study, the epidermis was removed from the red beans, dried and powdered, and then added back to the tempeh red beans. This research aims to determine the effect of adding red bean skin powder on the physical, chemical, and organoleptic properties of the tempeh produced. The design used in this research was a completely randomized design (CRD) with five treatments and three replications. The treatment in this research was wet peeled red beans without skin (control) and the addition of red kidney bean skin powder starting from 15%, 30%, 45%, and 60% in red kidney beans before fermentation. Research data was analyzed using ANOVA and Duncan's New Multiple Range Test (DNMRT) at the 5% level. The results of this research showed that the treatments caused significantly different texture values, water content, ash content, protein content, crude fiber content, and iron (Fe) content, but no significant differences in fat content or carbohydrate content. The best treatment based on physical, chemical and organoleptic analysis was treatment C (addition of 30% red bean skin powder) with an average texture value of 2.01 N/cm2, water content of 61.63%, ash content of 0.72%, protein content of 15.83%, fat content of 1.51%, carbohydrate content of 20.30%, crude fiber content of 6.95%, iron content of 5.00 mg/g coliform content of 0.32 APM/g, and salmonella negative/g. The organoleptic test values were color 6.20 (preferred), texture 6.15 (preferred), taste 4.05 (less preferred), and aroma 4.45 (less preferred).
The Effect of Saccharomyces cerevisiae Addition on the Antioxidant Activity of Arabica Coffee Beans (Coffea arabica) using Natural Fermentation Method Fansukri, Abdullah Haekal Marzie; Novelina, Novelina; Nazir, Novizar
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 8 No. 2 (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.v8i2.416

Abstract

Coffee is not only a regular consumption but can also be said to be part of today's lifestyle. However, despite the popularity of coffee products among the public, many people do not know the contents of coffee which are beneficial for the body. There are many antioxidant compounds in coffee, and antioxidants are an antidote to free radicals, inhibiting oxidation. The post-harvest process of coffee and the fermentation process during post-harvest coffee can affect the content and compounds contained in coffee. Fermentation generally uses bacteria, fungi, and yeast. The type of yeast used in research is Saccharomyces cerevisiae; its metabolic products can influence the antioxidant content of coffee beans. This research aims to determine the effect of Saccharomyces cerevisiae concentration on antioxidant activity in coffee beans. This research treatment consisted of without the adding starter (A), fermentation with a concentration of 1.5% (B), fermentation with a concentration of 2% (C), fermentation with a concentration of 2.5% (D), fermentation with a concentration of 3% (E). The data obtained were analyzed statistically using ANOVA and continued with DNMRT at the 5% level. Chlorogenic acid and caffeine were tested using High-Performance Liquid Chromatography (HPLC) to determine how much of these compounds are contained in the coffee beans. The results of this research show that differences in Saccharomyces cerevisiae concentrations significantly affect the 5% level of the degree of acidity (pH) and antioxidant activity. The best treatment was obtained in treatment E, with a pH value of 5.9 and antioxidant activity of 54.72%.
Characteristics of Herbal Tea Bags From a Mixture of Pandan Leaf Powder (Pandanus amaryfolius Roxb.) and Red Ginger (Zingiber officinale var. Rubrum) Novelina, Novelina; Wellyalina, Wellyalina; Faramida, Shella
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 8 No. 2 (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.v8i2.431

Abstract

This study investigated the effect of a mixture of pandan leaves and red ginger on the characteristics of herbal tea bags. Utilizing a completely randomized design (CRD) with 5 treatments and 3 replications, the data were statistically analyzed using ANOVA, followed by Duncan's New Multiple Range Test (DNMRT) at a 5% significance level. The treatments involved varying ratios of pandan leaves to red ginger: A (90:10 g), B (80:20 g), C (70:30 g), D (60:40 g), and E (50:50 g). Observations included tests for water content, ash content, polyphenol content, IC50 antioxidant activity, total plate count, and organoleptic properties. The results demonstrated that the mixture of pandan leaves, and red ginger significantly affected water content, ash content, total polyphenols, and IC50 antioxidant activity. Based on chemical, microbiological, and organoleptic analyses, treatment D (60:40 g) was identified as the optimal formulation, yielding the following values: water content (6.55%), ash content (4.44%), total polyphenols (28.63 mg GAE/g), antioxidant IC50 (100.31 ppm), total plate count (6.4 x 10^2), and organoleptic scores for color (3.70%), aroma (3.40%), and taste (3.10%).
PENGARUH PENAMBAHAN MADU GALO-GALO TERHADAP AKTIVITAS ANTIBAKTERI KOMBUCHA KULIT NANAS DAN AIR KELAPA Wati, Linda; Novelina, Novelina; Koja, Reni; Sari, Ratni Kumala
Biofaal Journal Vol 5 No 2 (2024): Biofaal Journal
Publisher : Pattimura University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/biofaal.v5i2pp107-115

Abstract

Kombucha is a fermented beverage known for its various health benefits, one of which is its antibacterial properties, making it a potential base for soap production. This study aims to evaluate the effect of adding Galo-Galo honey on the antibacterial activity of kombucha made from pineapple peel and coconut water waste. Fermentation was carried out for 15 days, and observations were made on pH value, total titratable acidity (TTA), and antibacterial activity against Escherichia coli using the disk diffusion method. The study was designed using a completely randomized design with three repetitions. The results showed that the higher the concentration of Galo-Galo honey added, the more significantly the kombucha pH decreased (p < 0.05), with the lowest pH found in the 25% honey treatment (3.09 ± 0.02). The highest total titratable acidity was also found in the 25% honey treatment (1.33 ± 0.11), along with the decrease in pH, indicating an increase in organic acid content. The antibacterial activity test showed that kombucha with a higher honey concentration had a larger inhibition zone against E. coli, with the largest inhibition zone found in the 25% honey treatment (11 ± 1.26 mm). The addition of Galo-Galo honey was proven to enhance the chemical properties of kombucha and strengthen its antibacterial activity.
Assistance for Families with Stunting Children in the Kebon Bawang Health Center Assistance Area Kusumaningsih, Indriati; Anjela, Novi; Novelina, Novelina
AMK : Abdi Masyarakat UIKA Vol. 3 No. 3 (2024): SEPTEMBER
Publisher : Universitas Ibn Khaldun

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32832/amk.v3i3.2472

Abstract

Stunting is a condition of impaired growth and development in toddlers due to long-term malnutrition, repeated exposure to infection, and lack of stimulation. Stunting is influenced by the health status of adolescents, pregnant women, toddlers' eating patterns, as well as economic, cultural, and environmental factors such as sanitation and access to health services. Stunting conditions in early life have an impact on growth disorders so that they can have functional consequences that can be detrimental to children. Some of these consequences include low cognitive and learning abilities, low income as adults, low productivity and, when accompanied by excessive weight gain in childhood, an increased risk of chronic diseases related to nutrition in adulthood. Information from the Head of Kebon Bawang Health Center, there are 15 families who have children with stunting. In an effort to handle the case, IPKKI DKI Jakarta designed a Family Assistance activity with Stunting Children in the Kebon Bawang Health Center Assistance Area involving the STIK Sint Carolus. STIK Sint Carolus will send companions by involving lecturers and students in the field of community nursing in handling cases of families with stunted children. With direct assistance from health workers for families with stunted children, the level of family independence and knowledge will increase and children with stunting will receive treatment in the Kebon Bawang sub-district area. This activity is important to increase parental awareness in improving children's health.
Standardisasi Proses Sterilisasi Rendang pada Koperasi Wanita IKABOGA di Wilayah Kerja Badan Pengawasan Obat dan Makanan (BPOM) Kota Padang Daimon Syukri; Rini Rini; Adhitya Jessica; Novelina; Purnama Dini Hari; Risa Meuthia Fiana; Deden Dermawan; Rudi Alfiansyah; Aurelia Amaliyah Tarumiyo; Yasmin Azzahra
Warta Pengabdian Andalas Vol 31 No 4 (2024)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat (LPPM) Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jwa.31.4.714-722.2024

Abstract

Rendang, a Minangkabau speciality, has been recognised as the world's most delicious food and Indonesia's national dish. However, Micro, Small and Medium Enterprises (MSMEs) producing rendang in Padang City face obstacles in meeting the commercial sterile food distribution permit standards, especially the calculation of the F0 value (heat sufficiency number). This service activity aims to foster and assist MSME players related to the sterilisation of commercial rendang products with export-level distribution quality by installing an IoT-based data logger on the retort tool to measure the F0 value in real time. The activity involved a pre-workshop, Focus Group Discussion, data logger installation, sterilisation training, and evaluation. It can be concluded that the measurement of the F0 value in the IKABOGA rendang product sterilisation process shows that the optimal sterilisation time is 40 minutes. This 40-minute sterilisation process can be used as a guide for the implementation of sterilisation by IKABOGA and initial data for fulfilling the requirements for a distribution permit but is sufficient to apply for a product distribution permit because it still requires other supporting data. This community service activity is the first step in developing an IoT-based sterilization process to be developed into a smart retort so that it can become an innovative tool that helps all MSMEs in the product sterilization process and meets the requirements for product distribution permits to a national scale.
PENGARUH PENAMBAHAN ROSELLA UNGU (Hibisxus sabdariffa) DAN PATI KENTANG MERAH TERHADAP KARAKTERISTIK YOGURT SINBIOTIK Linda Wati; Novelina; Ratni Kumala Sari
Jurnal Sains dan Teknologi Pangan Vol. 10 No. 3 (2025): Jurnal Sains dan Teknologi Pangan
Publisher : Jurusan Ilmu dan Teknologi Pangan Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63071/hd4zep55

Abstract

Yogurt sinbiotik merupakan salah satu pangan fungsional yang bermanfaat bagi kesehatan saluran pencernaan. Inovasi dalam penelitian ini adalah pengembangan yogurt bertekstur padat yang dapat digunakan sebagai selai melalui  penambahan kelopak bunga rosella ungu dan tepung kentang merah. Kelopak bunga rosella diketahui kaya akan senyawa  antioksidan sehingga berpotensi meningkatkan nilai fungsional yogurt, sedangkan tepung kentang merah berfungsi sebagai  prebiotik sekaligus penambah kekentalan. Penelitian ini bertujuan untuk mengevaluasi pengaruh penambahan ekstrak rosella  ungu dan tepung kentang merah terhadap kualitas yogurt ditinjau dari total bakteri asam laktat, pH, total asam tertitrasi (TAT),  aktivitas antioksidan, viskositas, dan sifat organoleptik. Bahan utama yang digunakan adalah susu sapi segar, ekstrak rosella  ungu, tepung kentang merah, dan starter yogurt. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) faktorial  dengan 12 kombinasi perlakuan dan tiga ulangan. Faktor pertama adalah konsentrasi ekstrak rosella ungu (0; 1,5; dan 3%),  sedangkan faktor kedua adalah konsentrasi tepung kentang merah (0; 2; 4; dan 6%). Hasil penelitian menunjukkan bahwa  penambahan ekstrak rosella ungu dan tepung kentang merah tidak memberikan pengaruh nyata terhadap nilai pH, TAT,  viskositas, dan atribut organoleptik (rasa, aroma, tekstur). Perlakuan dengan penambahan 6% tepung kentang merah dan  3% ekstrak rosella ungu menghasilkan aktivitas antioksidan yang signifikan (P<0,05). Kombinasi perlakuan yang mengandung  6% tepung kentang merah juga menghasilkan jumlah bakteri asam laktat yang lebih tinggi dibandingkan perlakuan tanpa  penambahan tepung kentang merah. 
Technical Assistance in Determining the Heat Adequacy Number (F0) in the Sterilization Process of Packaged Rendang for Rendang Business Actors IKABOGA in Padang City Syukri, Daimon; Bahar, Rini; Jessica, Adhitya; Novelina, Novelina; Dini Hari, Purnama; Meuthia Fiana, Risa; Anggraini, Tuty; Mislaini, Mislaini; Amaliyah Tarumiyo, Aurelia; Azzahra, Yasmin; Aidila Fitria, Eddwina
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.4.02.14-19.2024

Abstract

This community service activity aims to assist rendang business actors who are members of IKABOGA in Padang City in determining the heat adequacy number (F0) in the sterilization process of packaged rendang. Determining the correct F0 number is very important to ensure food safety, extend product shelf life, and maintain rendang quality. Assistance methods include theoretical training, F0 calculation simulations, sterilization practices, and preparation of Standard Operating Procedures (SOPs). The results of the activity showed an increase in business actors' understanding of the F0 concept, as well as the implementation of a more measurable and safe sterilization process. Laboratory tests showed that rendang products sterilized with the appropriate F0 value were proven to be free from pathogenic microorganisms, while the quality of taste, texture, and aroma were maintained. This activity is expected to help business actors improve product quality and competitiveness, and comply with applicable food safety standards.
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.
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 Maggy T Suhartono Maryam, Maryam Meuthia Fiana, Risa Mislaini Mislaini Neswati Neswati Netty Sri Indeswari Novizar Nazir Novizar Novizar Novizar, Nazir 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