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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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Distribution Of Hand Soap With The Aroma Of Eucalyptus For People Affected By The Covid-19 Pandemic: A Community Service Report Rasdiana, Felga Zulfia; Novelina, Novelina; Aisman, Aisman; Purnama Dini, Hari; Novizar, Nazir
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.1.02.8-10.2021

Background: The utilization of liquid hand soap is an alternative to prevent virus transmission inCOVID 19 Pandemic. The production of aromatic hand soap and distribution to the public will be an effortto support the prevention of the spread of the corona virus. Methodology: Aromatic hand soap made fromeucalyptus is produced and distributed to people in Padang City as an alternative product for people tomaintain their personal hygiene. Conclusion: This eucalyptus-flavored handsoap has received a lot ofpositive feedback. This product can assist people in maintaining their personal hygiene. The public does notlike the smell of eucalyptus oil in this hand soap product. The formulation of this product will need to becompleted in the future.

Characteristics of Jelly Candy made from Soybean Milk and Addition of Eggshell Powder Novelina, Novelina; Anggraini, Tuty; Putri, Lailita Nurrahmi
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)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v4i1.37

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.

Characteristics of Kawa Daun with Differences in the Drying Time and Thickness of Arabica Coffee Leaves Ristia, Jeany; Kasim, Anwar; 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

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; Wati, Linda; 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

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

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

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%).

Physicochemical and Organoleptic Characteristics of Sourdough Bread with Kefir Grain Added to The Starter Husni, Nayli; Novelina, Novelina; Hari, Purnama Dini
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 8 No. 3 (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.v8i3.538

Kefir grains function as a multifaceted starter comprising a variety of microbiota, such as lactic acid bacteria, yeast, and acetic acid bacteria, encapsulated within a polysaccharide matrix. This study investigates the efficacy of kefir grains in creating sourdough starters to assess sourdough bread's physical and chemical properties and identify the ideal formulation based on sensory acceptance. A Completely Randomized Design (CRD) comprised five treatments and three replications. Data were subjected to statistical analysis by Analysis of Variance (ANOVA) followed by Duncan's New Multiple Range Test (DNMRT) at a 5% significant threshold. The results indicated that including kefir grains in the sourdough starter markedly affected dough development, bread volume, acidity (pH), moisture content, ash content, protein content, carbohydrate content, and sensory characteristics, including texture and flavor. Treatment C, utilizing a 10% starting concentration, had the most advantageous outcomes, attaining enhanced sensory and compositional quality.

Characteristics of Green Tea Kombucha with Added Jasmine Flowers Rahma, S.A.; Novelina, Novelina; Ismed
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.v9i2.672

The objective of this study is to assess the impact of jasmine flower enrichment on the quality attributes of green tea kombucha.The research design was the treatment of adding jasmine flowers with concentrations A (0%), B (0.4%), C (0.8%), D (1.2%), and E (1.6%), repeated three times. The data obtained were analyzed statistically using analysis of variance (ANOVA). If significantly different, the data analysis was continued with the DNMRT (Duncan's New Multiple Range Test) at a significance level of 5%. The results showed that the addition of jasmine flowers had a significant effect on the degree of acidity (pH), total acetic acid, and sugar content. However, the addition of jasmine flowers to green tea kombucha did not significantly affect the results of the analysis of ethanol content, antioxidant activity, and essential oil compounds. The best treatment was the addition of 0.8% jasmine flowers, with a pH value of 3.31, acetic acid content of 2.18%, ethanol content of 0.36%, total sugar content of 2.77%, antioxidant activity of 46.14% in 1000 ppm, total microbes of 5.2 x 106 CFU/ml and essential oil compounds of 1.12%, and the sensory attribute value of kombucha was like. Contribution to Sustainable Development Goals (SDGs)SDG 3: Good Health and Well-beingSDG 12: Responsible Consumption and ProductionSDG 9: Industry, Innovation and Infrastructure

Comparative Effect of Grated Coconut (Cocos nucifera, L.) on the Characteristics of Ladu Cake Risa Meutia Fiana; Novelina Novelina; Rezy Gusmita
Andalasian International Journal of Agriculture and Natural Sciences (AIJANS) Vol. 2 No. 02 (2021)
Publisher : Lembaga Penelitian dan Pengabdian, Universitas Andalas

Ladu cake is a traditional cake originating from the Pariaman area which has a savory and crunchy taste and a unique shape. This study aims to determine the effect of the ratio of dry grated coconut on the characteristics of the Ladu cake, to determine the effect of the best comparison level in producing the best product and to determine the storage time of the best Ladu cake. This study was designed using a completely randomized design (CRD) with 5 treatments (comparison of rice flour and dry grated coconut 100%:0%; 95%:5%; 90%:10%; 85%:15%; and 80%:20 %) and 3 replicates. The results showed that the ratio of dry grated coconut had an effect on moisture content, ash content, fat content, carbohydrate content, crude fiber content, friability, color, aroma, texture and taste. However, it had no significant effect on protein levels. Based on the chemical, physical and sensory characteristics of the comparison of Ladu cake products, the best product was obtained in the 10% dry grated coconut and 90% rice flour treatment with the characteristics of this treatment being 1.96% water content, 2.42% ash content, fat content 19.55%, protein content 7.56%, carbohydrate content 68.86%, crude fiber content 2.73%, and the average value of sensory analysis of aroma 3.70, color 4.07, texture 3.53 and taste 3.97.

Characteristic of pH and Temperature of Crude Extract of Glukoamilase from Gliocladium KE by using Solid Substrate of Sago Hampas Risa Meutia Fiana; Novelina Novelina; Alfi Asben
Andalasian International Journal of Agriculture and Natural Sciences (AIJANS) Vol. 3 No. 01 (2022)
Publisher : Lembaga Penelitian dan Pengabdian, Universitas Andalas

This research wasaimed at figuring optimumpH and temperature of crude enzyme extract glukoamilase from isolate Gliocladium KEusing substrate of solid sago hampas. The research wasconducted by two phases, first wasfiguring optimumpH and second was optimum temperature. it wasbased on Complete Random Design. The data were statistically analyzed by using F test. If the result showedsignificance different,the analysis wascarried out by using Duncan’s New Multiple Range Test (DNMRT) with 5% tolerance. The result showedthat optimumpH ofcrude glukoamilaseextract from sago hampas was optimumpH of glukoamilasefrom Gliocladium KE using solid substrate of sago hampas waspH 6,0 with activity of enzyme 76,56 U/ml with final product of solube starch 0.09%, the level of reducing sugar 62,01%, and total sugar 78,43%. Optimum temperature was 60 ?C with enzyme activity 78,33 U/ml, final product of solube starch 0,13%, reducing sugar 63,04%, and total sugar 79,55%

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

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