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Novelina
Andalas University
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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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (170.671 KB) | DOI: 10.25077/aijans.v3.i01.1-11.2022

Abstract

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%
Effect Of Tamarillo (Solanum Betaceum Cav.) Addition On Physical And Chemical Characteristics Of Yoghurt Produced Novelina Novelina
Andalasian International Journal of Agriculture and Natural Sciences (AIJANS) Vol. 5 No. 01 (2024)
Publisher : Lembaga Penelitian dan Pengabdian, Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/aijans.v5.i01.44-57.2024

Abstract

Yoghurt is one of the milk-based fermented products, adding fruit juice to yoghurt is part of product innovation, expected to improve quality and consumer liking. This study aims to determine the effect and level of addition of tamarillo juice (Solanum betaceum Cav.) on the characteristics of yoghurt produced. This study used a complete randomized design (CRD) method with 5 treatments and 3 replicates. Data were analyzed using analysis of variance (ANOVA) and Duncan's New Multiple Range Test (DNMRT) at the 5% level. The treatment in this study was the addition of tamarillo juice as much as 0% (A), 5% (B), 10% (C), 15% (D), 20% (E). The results showed that the addition of tamarillo juice to yoghurt had a significant effect on viscosity, color, fat content, ash content, total solids, total lactic acid, and Organoleptic test (color, aroma, taste and consistency), but had no significant effect on protein content, pH value and total lactic acid bacteria. The best formulation was in treatment E (addition of 20% tamarillo juice) with an average viscosity value of 13.03 Cp; color 83.73 oHue (Yellow red); protein content 4.11%; fat content 3.29%; ash content 0.59%; total solids 19.17%; total lactic acid 1.04%; pH value 4.52; total lactic acid bacteria 2.3x109CFU/g ; color 4.3 (like); aroma 4.25 (like); taste 4.15 (like) and consistency 4.25 (like).
Effect of the Proportion of Kepok Banana Flour (Musa Acuminata × Balbisiana) and Lima Bean Flour (Phaseolus Lunatus L.) on the Chemical, Physical, and Organoleptic Characteristics Of Lidah Kucing Cookies Novelina Novelina; Aisyah Aisyah; Cear Wellya Refdi
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 10 No. 2 (2026)
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.v10i3.995

Abstract

Indonesia's dependence on imported wheat flour has encouraged the development of food products based on local raw materials. This study aimed to evaluate the effect of the proportion of kepok banana flour (Musa acuminata × balbisiana) and lima bean flour (Phaseolus lunatus L.) on the chemical, physical, and organoleptic characteristics of lidah kucing cookies and to determine the best formulation. The study employed a Completely Randomized Design (CRD) consisting of five treatments with three replications. Treatments were based on different proportions of wheat flour, kepok banana flour, and lima bean flour. Data were analyzed using Analysis of Variance (ANOVA), followed by Duncan's New Multiple Range Test (DNMRT) at a 5% significance level. The results showed that flour proportion significantly affected (p < 0.05) moisture content, ash content, protein content, fat content, carbohydrate content, crude fiber content, hardness, and color of lidah kucing cookies. However, it did not significantly affect panelists' preference levels for aroma, taste, and texture. The best formulation was treatment E, consisting of 50% wheat flour, 20% kepok banana flour, and 30% lima bean flour, which produced cookies with 3.62% moisture content, 2.05% ash content, 9.49% protein, 22.95% fat, 61.88% carbohydrates, 2.10% crude fiber, and a hardness value of 137.20 N/cm². The panelists’ preference scores for color, aroma, taste, and texture were 3.84, 3.88, 4.16, and 4.20, respectively. These findings indicate that the use of kepok banana flour and lima bean flour as partial substitutes for wheat flour can enhance the protein and fiber content of lidah kucing cookies while maintaining consumer acceptability Contribution to Sustainable Development Goals (SDGs):SDG 9: Industry, Innovation, and InfrastructureSDG 11: Sustainable Cities and CommunitiesSDG 12: Responsible Consumption and ProductionSDG 13: Climate Action
INOVASI PRODUK RENDAH KALORI: PENGEMBANGAN UMKM D'ROOSE CAKE DENGAN PEMANIS ALAMI STEVIA DI KOTA PADANG Daimon Syukri; Rini Bahar; Ratni Prima Lita; Wellyalina Wellyalina; Novelina Novelina; Purnama Dini Hari; Rina Yenrina; Kesuma Sayuti; Tuty Anggraini; Aurelia Amaliyah Tarumiyo; Yasmin Azzahra
Jurnal Hilirisasi IPTEKS Vol. 8 No. 1 (2025)
Publisher : LPPM Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jhi.v8i1.861

Abstract

The purpose of the service activity is to innovate D'Roose Cake products into functional cakes that can create opportunities and ace cards for D'Roose Cake businesses that can adjust the development and demand for healthy products that are currently trending in the market. The research conducted was qualitative by conducting a case study of innovative products using stevia. The implementation was carried out in three stages, first the preliminary stage where socialization and discussion with partners were carried out regarding the objectives, targets, and outcomes of the program. Second, the implementation stage, conducting research and modifications to existing product recipes, namely banana sponge cake. Third, the evaluation stage, at this stage an evaluation of public acceptance of the innovative product is carried out. The results of this activity increased production capacity through upgrading the baking equipment or oven. After upgrading the equipment, it can now produce 150 loaves of bread in ± 4 hours. Then the innovative products were tried to the market at the Car Free Day activity at Gor H. Agus Salim, getting a good consumer response. The conclusion of this activity is that UMKM D'Roose Cake is one of the cake and bakery industries that has a P-IRT distribution permit and is halal certified. The constraints faced by these MSMEs are limitations in production capacity. In response to this, efforts were made to develop the production of D'Roose Cake MSME products through increasing the capacity of production equipment and developing stevia-based products.
Implementasi Teknologi Hilirisasi Biokonversi Limbah Baglog Menjadi Kompos pada Kelompok Wanita Tani Limau Manis Sejahtera Di Kecamatan Pauh Kota Padang: Implementation Of Downstream Technology For Converting Spent Mushroom Baglog Waste Into Compost For The Limau Manis Sejahtera Women Farmers Group In Pauh District, Padang City Fiana, Risa Meutia; Asben, Alfi; Murtius, Wenny Surya; Koja, Reni; Febjislami, Shalati; Syukri, Daimon; Novelina, Novelina
Jurnal Hilirisasi IPTEKS Vol. 9 No. 1 (2026)
Publisher : LPPM Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jhi.v9i1.890

Abstract

The utilization of sawdust waste in the early stages of mushroom cultivation represents an effort to support environmental conservation. However, challenges arise when the growing media becomes non-productive and remains underutilized. Accumulated baglog waste may serve as a reservoir for spore development, with the potential for airborne dispersion or transfer via workers’ clothing. Such conditions can trigger contamination within inoculation rooms, degrade media quality, and ultimately lead to cultivation failure. In addition, improper disposal practices, such as open dumping or burning, may contribute to environmental pollution and reduced sustainability of mushroom farming systems. Bioconversion technology offers a viable solution by transforming baglog waste into value-added products, including compost. Program components consisted of instructional delivery through an extension session on baglog waste bioconversion and hands-on practice in composting procedures. Practical implementation was supervised by the facilitation team to ensure participants’ comprehension and skill acquisition in processing non-productive baglog waste. The participatory approach enabled active engagement of participants throughout the program. Program implementation demonstrated an improvement in participants’ knowledge and technical competencies, particularly among members of the Limau Manis Sejahtera Women Farmers Group, in converting oyster mushroom baglog waste into compost. Participants successfully understood the composting stages and were able to independently apply the procedures. Baglog waste that was previously discarded or burned was effectively converted into compost, generating added value while simultaneously supporting environmentally sustainable agricultural practices.
Co-Authors Adhitya Jessica Aidila Fitria, Eddwina Aisman Aisman Aisyah Aisyah Alfi Asben Amaliyah Tarumiyo, Aurelia Aninda T. Puari Anisa Kurniati Anjela, Novi Anwar Kasim Arifatulhuda Rifka Athanasia Amanda Septevani Aurelia Amaliyah Tarumiyo Aurelia Amaliyah Tarumiyo Awalina, Rahmi Azzahra, Yasmin Bahar, Rini Betty Sri Laksmi Jenie Cear Wellya Refdi Daimon Syukri Deden Dermawan Derosya, Vioni Desniorita Desniorita Dian Pramana Putra, Dian Pramana Diana Sylvi E Efrina Efrina, Efrina Emriadi - Fansukri, Abdullah Haekal Marzie Faramida, Shella Fauzan Azima Febjislami, Shalati 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 Pidata Gina Putri Purnama Dini Hari Putri, Lailita Nurrahmi Qurrata A'yun Qurrata A'yun Rahma, S.A. Ratni Kumala Sari Ratni Prima Lita Reni Koja Retti Ninsix Rezy Gusmita Rifka, Arifatulhuda Rifma Eliyasmi Rina Yenrina Rini B Rini Bahar 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 Wenny Surya Murtius Wiwit Juita Sari Yasmin Azzahra Yasmin Azzahra YUSRA YUSRA Yusra Yusra Zaadah Zaadah Zaadah, Zaadah