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All Journal Jurnal Tumbuhan Obat Indonesia Agrointek CEMARA Jurnal Riset Kimia Jurnal Optimasi Sistem Industri Jurnal Agroindustri Jurnal Litbang Industri Sistemasi: Jurnal Sistem Informasi Industria: Jurnal Teknologi dan Manajemen Agroindustri Seminar Nasional Teknologi Informasi Komunikasi dan Industri Indonesian Food Science and TechnologyJournal Journal of Applied Agricultural Science and Technology Jurnal Teknologi Pertanian Gema Agro Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat Jurnal Hilirisasi IPTEKS (JHI) Jurnal Teknologi Pertanian Andalas Contagion: Scientific Periodical Journal of Public Health and Coastal Health JURNAL REKAYASA Journal of Environmental Science and Sustainable Development Warta Pengabdian Andalas: Jurnal Ilmiah Pengembangan Dan Penerapan Ipteks Andalasian International Journal of Applied Science, Engineering, and Technology International Journal of Economic, Business, Accounting, Agriculture Management and Sharia Administration (IJEBAS) AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Oil Palm Research and Review Jurnal Litbang Industri Journal of Scientech Research and Development Journal of Fibers and Polymer Composites SAINTI: Majalah Ilmiah Teknologi Industri Cross-border SAINTEK

Novizar Nazir

Fakultas Teknologi Pertanian Universitas Andalas

Author-ID : 2379360

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

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Empowerment of Community with the Application of Compost on the Cultivation and Post-Harvest of Onion Warnita Warnita; Nalwida Rozen; Novizar Nazir
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)

Kenagarian (West Sumatra traditional village) Andaleh is located at the base of Mount Marapi in Batipuh Tanah Datar District, West Sumatra. The main livelihoods of the population are farming by planting rice, vegetable crops, ornamental plants, and cinnamon. In general, farmers in this location increase the yield of vegetables (onion) using artificial fertilizers. Sometimes it requires limited chemical fertilizer, difficult to obtain and expensive. Of course, this will burden farmers in the production of onion is a daily necessity of the community. At this location, there are many titonia plants and agricultural waste. The solution given is agricultural waste and plant processing into compost. Compost can increase growth and yield of onion bulbs. The objectives to be achieved in Community Service and Empowerment Program (KKN-PPM) activities are 1) Making compost using straw and agricultural waste and its application as organic fertilizer when mapping the red plotters, 2) Applying agricultural waste compost in the cultivation of onion 3) Processing the onion bulbs into the fried onion. The methods applied were debriefing students, counseling, training and demonstration plots with farmers. Activities that have been carried out are counseling about good onion cultivation, counseling about the benefits of organic fertilizer (compost) to 1) improve soil improvement and sources of nutrients for plants. 2) training to make compost from straw and agricultural waste using Effective Microorganism EM-4, 3) supporting compost application in onion cultivation in farmers' fields and 4) processing of fried onion.

The Concept of Green Human Resource Management in Industry Riandy Mardhika Adif; Jufriadif Na`am; Novizar Nazir
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.v4i1.35

The integration of environmental management into Human Resource Management (HRM) is called Green HRM. There is a growing need for the application of Green HRD in industry. The objective of this review is to explore green human resource management practices of organizations in the industry based on the existing literature. Based on this review, it is concluded that by understanding and increasing the scope and depth of green HRM practices, organizations can improve their environmental performance in a more sustainable manner than before. The green HRM practices are more powerful tools in making organizations and their operations in industry green. The green performance, green behaviors, green attitude, and green competencies of human resources can be shaped and reshaped through the adaptation of green HRM practices.

Life Cycle Assessment of Local Rice Production at Limau Manis Padang, West Sumatra Shabrina Nashya Aswin; Wiwit Juita Sari; Nurul Hathiqah; Rahma Dzulqa Dzulqa; Idil Saputra; Rilda Gumala; Aprialis Aprialis; Rahmatika Rahmatika; Novizar Nazir
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 4 No. 2 (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.v4i2.44

Limau Manis is an area that is famous for producing rice, known as 'Sokan Limau Manis rice'. The development of sokan rice as a local product of Padang City can encourage increased rice production. The increase in production will affect the quality of the environment as a result of the entire series of sokan rice production activities. To find out the amount of emissions that can be generated from the Sokan Limau Manis rice production process, it is necessary to do an analysis using a Life Cycle Assessment (LCA). The LCA method can help identify and analyze the production cycle, the stages of the process, the flow of materials and materials as well as the energy that occurs during the rice production process in a comprehensive manner. Furthermore, the LCA method is able to provide an overview of the environmental impacts that can be generated from a series of rice production processes in which the implementation uses input raw materials that have the potential to damage the environment such as the use of chemical fertilizers. This research was conducted in Limau Manih Village, Pauh District, Padang City. The data used are primary data obtained from field observations and interviews with related parties. Primary data include the life cycle of rice, input and output of raw materials needed at each stage of the life cycle, as well as the use of tools and machinery at each stage of the life cycle. Secondary data includes the way the calculations are carried out, the value of emissions, and energy conversion. Sokan rice production system includes cultivation activities, rice refining until the final rice product is obtained requires input and energy consumption in the form of seeds, fertilizer, and diesel fuel as fuel. The development of Life Cycle Inventory (LCI) in the LCA analysis helps facilitate the process of data inventory in identifying the flow of raw materials in one production cycle of a product. The results of the analysis show that sokan rice produces emissions of 1.94 kg CO2eq / kg of rice produced with a total energy use value of 11,363.7 MJ / ton of rice. The largest CO2 emissions come from production and transportation activities, while the largest value of non-CO2 emissions comes from the stage of rice cultivation in the form of CH4 emissions. The value of CH4 emissions is influenced by the high use of fertilizers on the land. The improvement of the current system is more focused on reducing the consumption of synthetic fertilizers and increasing the use of organic materials and reuse of production waste to reduce the value of emissions on land and the environment

The Effect of the addition of Durian (Durio Zibethinus Murr) Flesh on Gayo Arabica Wine Coffee Characteristics Wanda Krisna Dinata; Novizar Nazir; Gunarif Taib
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 5 No. 1 (2021)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

The effect of durian flesh on the characteristics of Gayo Arabica wine coffee quality by fermentation methods has been investigated. This study aims to determine the effect of giving durian flesh to the characteristics of the Arabica Gayo wine coffee and to determine the optimum addition amount of durian flesh. This study used a completely randomized design (CRD) with 5 treatments and 3 replications. Data analysis using ANOVA was then continued with Duncan's New Multiple Range test (DNMRT) at a significance level of 5%. The treatments were: the addition of durian flesh 0, 25, 50, 75, and 100 g to 1000 g of a coffee cherry. Based on the sensory test, the highest score was obtained by adding 0 g of durian flesh to 1000 g coffee cherry (Score: 76.5) which was followed by the addition of 75 g of durian pulp to 1000 g coffee cherry (score: 72.75). The results showed that the addition of durian pulp had a significant effect on the ash content and caffeine content but did not significantly affect the water content. It can be seen that the addition of durian flesh for fermentation for 30 days is not suitable, because it can cause over-fermentation Over fermentation can cause a decrease in the sensory score of the arabica wine coffee.

Optimization of temperature and extraction time for the nutritional and phytochemical contents of corn bran with ultrasonic-method Haslina Haslina; Dewi Larasati; Ery Pratiwi; Novizar Nazir; Ika Fitriana
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 5 No. 3 (2021)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

One of the natural antioxidants sources that have the potential to be utilized as raw material for functional food is corn bran. Corn bran is a by-product of the milling process of corn that is gaining attention as a functional food is increasing in recent years. This study aimed to optimize temperature and extraction time for the nutritional and phytochemical contents of corn bran with ultrasonic-method. Optimized Custom Design was applied to investigate the effect of experimental factors on the nutritional and phytochemical contents. This study used Randomized Block Design (RBD) arranged in-factorial with 3 treatments, namely temperature and time of extraction. Temperature: A1=500C, A2=550C, A3=600C, and A4=650C, and time: B1=10 minutes, B2=15 minutes, B3=20 minutes, and B4=25 minutes. The data obtained were analyzed statistically using ANOVA with a significance level of 95% and then processed with Software DX13.0 ® program. The results of the research show the formula of the experiment which is optimal at a temperature of 500C and 10 minutes. In this condition, the result is the yield at 38.34%, nutritional contents (water at 9.17%; ash at 0.33%; fat at 1.33%, protein at 4.40%, carbohydrates at 85.47%; and crude fiber at 1.88%. produce yield 38.34%, and phytochemical contents (total phenols at 1778.07 µg GAE/g. flavonoids at 92.11 µg GAE/g, vitamin C at 5.84 mg, antioxidant activity at 43.33%, and tannins at 0.11%). This study implies that there is an increase in added value from the conversion of corn bran into nutrient-rich products and has a promising phytochemical content.

Physicochemical, Fatty Acid and Sensory Profile of Cocoa Butter Produced from Fermented and Non-Fermented Cocoa Butter Novia Andriani; Rina Yenrina; Novizar Nazir
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 study aimed to explore the influence of fermentation and non-fermentation on cocoa processing (Theobroma cacao L.) on physical properties, chemical properties, fatty acid profiles and sensory properties of cococa butter. The study was conducted using an experimental method with two treatments and three replications. Analysis of cocoa butter consisted of yield, color, moisture content, free fatty acids, iod numbers, peroxide numbers, determination of fatty acid profile using GC-MS, and analysis of sensory properties. The results showed that the yield was between 20.82-21.00%. The color of fermented cocoa butter has a value of L* 17.88, a*8.70, and b*7.99 while for nonfermented cocoa butter has a value of L* 14.88, a* 8.96, and b* 6.78, water content between 0.10-0.12%, free fatty acids 0.51-0.56%, iod numbers 26.40-26.50 g I2/100g, peroxide numbers between 0.40-0.70 meq peroxide/kg fat, 190.23-191.40 mg KOH/g fat. The fatty acid profile using GC-MS showed that the dominant fatty acid constituents contained in fermented and nonfermented cocoa fats are oleic acid (29.39-29.57%), heptadecanoic acid (25.85-26.77%), and palmitic acid (21.49-21.83%). Based on sensory analysis of cocoa butter with fermented treatment is preferred because it has a more attractive color, taste, and aroma compared to nonfermented cocoa butter.

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).

Addition Of Chain Extender To Improve Flexible Polyurethane Foam Characteristics Of Palm Oil Polyol Neswati Neswati; Novizar Nazir; Syukri Arief; Yurniwati
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 7 No. 1 (2023)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

The use of 100% palm oil polyol without the addition of a chain extender produced foam which initially expands and then collapses so that the resulting foam has tight pores, dense texture, and brittle (brittle). It was necessary to use a chain extender to improve the flexible properties of the foam. This study aimed to examine the ratio of palm oil polyols with a chain extender to produce flexible polyurethane foam with good characteristics. The treatment of this study was a combination of types and comparisons of palm oil polyols with chain extenders which were carried out 3 times, consisting of factor A = type of chain extender (diethylene glycol (DEG), diethanolamine (DEA), and polyethylene glycol (PEG)-400) and factor B = ratio of palm oil polyols. with a chain extender (80%:20%; 70%:30%; 60%:40%; 50%:50%). The obtained foam was observed visually, foam development, and foam density. The best sample for each type of extender was analyzed by FTIR. The results showed that 40% PEG-400 has succeeded in producing flexible polyurethane foam with higher expansion (291.22%), lower density (29 kg/m3), and visually has the best flexible properties. Based on FTIR analysis, the use of PEG-400 in the polyol system can increase the reactivity of palm oil polyols to isocyanates.

Characteristics of Indigenous Bacterial Isolates from Cocoa Plantations in Meko Village, Central Sulawesi, with Ability to Degrade Cellulose Anak Agung Sagung Putri Risa Andriani; Widyatmani Sih Dewi; Novizar Nazir; Ni Luh Putu Putri Setianingsih; Eko Rini Indrayatie; Krisnawan Kalimutu
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 | Full PDF (430.312 KB)

The characteristics of indigenous bacterial isolates in cocoa farms differ based on the study's location and methodology. More research is required to comprehend these bacterial isolates' diversity and features completely. This study intends to assess the cellulose-degrading capacity of bacterial isolates from cocoa plantations in Meko Village, Central Sulawesi. The shape of the bacterial colony, the shape of the colony's edge, elevation, colony size, color, and texture are considered during macroscopic morphological identification and microscopic morphological identification after gram stain. Afterward, gram stains the bacteria to determine the type of cell wall. Hydrolysis capacity was then identified macroscopically by observing colony shape, colony periphery, colony color, colony appearance and height, and hydrolysis capacity on media in a petri dish (HC). Upon microscopic examination of cell shape and bacterial wall type (Gram-positive and gram-negative). Based on the research findings and identification of bacteria capable of degrading cellulose in cocoa soil, it can be inferred that among the 28 examined isolates, six isolates have the greatest HC index values in KL62 isolates. In contrast, GL66, KL23, and KL62x isolates have medium HC index values.

Application of Bibliometric Visualization and Mind Mapping for Dadih Development Shinta Mutia Sari; Hijratun Amini; Lucia Saraswati; Fachrur Rozi; Novizar Nazir; Fauzan Azima; Rahmayani Rahmayani
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.v7i2.287

Beneficial lactic acid bacteria (LAB) are used to produce dadih, contributing to its health benefits. Dadih is fermented with lactic acid bacteria that convert lactose into glucose and galactose, enhancing digestibility. Despite its potential, dadih has limited appeal due to its traditional production methods and restricted market availability. To address this issue, the article suggests employing methodical concept development techniques, such as Mind Mapping, to generate innovative ideas for dadih product development. In addition, bibliometric analysis is used to obtain insight into the research trends and prospects in the field of food technology as they pertain to local fermented dadih products. The findings from the VOSviewer analysis reveal various aspects of dadih research, including mutagenicity, food safety, and fermented dairy products. Using these insights and mind-mapping techniques, this study advances dadih product development knowledge and is a foundation for future research.

Co-Authors AA Sudharmawan, AA AAM Semariyani AANS Girindra ADIF, RIANDY MARDHIKA AFMN Azmi Aisman Aisman Alfi Asben Amelia Hariry Anak Agung Sagung Putri Risa Andriani Andriani, Novia Anwar Kasim Aprialis Aprialis Aprialis, Aprialis Aswin, Shabrina Nashya Atqonnul Fadli Azmi, AFMN Azmi, Aida Firdaus Muhammad Nurul Bangun, Sri Melda Br Benni Satria Camelia Panatarani Camelia Panatarani Candra, IP Cesar Wellya Refdi Cesar Welya Refdi Daimon Syukri DAJ Kusuma Danar Praseptiangga Desniorita Desniorita Dewi Larasati Dewi Larasati, Dewi Diana Sylvi Dina Rahmayanti Dinata, Wanda Krisna Dzulqa, Rahma Dzulqa Eko Rini Indrayatie Emil Salim Erwin Ery Pratiwi F Failisnur Fachrur Rozi Faidil Tanjung Fansukri, Abdullah Haekal Marzie Farida Yani Fauzan Azima Felga Zulfia Radiana Felga Zulfia Rasdiana Felga Zulfia Rasiana Firda Aulya Syamani Firdawati Firdawati fitriana, ika Fitriana, Ika Fiza, Nora Fransiska Angelina G Rezekinta Girindra, AANS Gumala, Rilda Gunarif Taib Gustiarini Rika Putri Hardisman Hariry, Amelia Hasbullah Hasbullah Haslina Haslina Haslina Haslina Hathiqah, Nurul Hendra Saputra Hendra Saputra Hendra Saputra Heni Pujiastuti Hermiza Mardesci Hijratun Amini IBO Prastiawan Idil Saputra IGP Mangku IKOB Mulia Ilyas, R.A Insannul Kamil, Insannul IP Candra IPAR Putra Irfan Suliansyah Ismed Ismed Ismed Ismed IW Sudiarta IW Winduyasa Jufriadif Na`am, Jufriadif Kamil, Insannul Krisnawan Kalimutu Kusuma, DAJ Lee, Tzong-Ru (Jiun-Shen) Leffy Hermalena Lipoeto, Nur Indrawati Lubis, Alfian Syukri Lucia Saraswati Luh Suriati Luh Suriati Malrianti, Yefsi Mangku, IGP Masrul Djalal Masrul Djalal Masrul, Masrul Melinda Noer Mulia, IKOB Nalwida Rozen Nasution, Saidah Nauli Neswati Neswati Neswati Neswati Ni Luh Putu Putri Setianingsih Nika Rahma Yanti Nilma Yuliza Nilma Yuliza, Nilma Ninsix, Retti NLPYM Pratiwi NMAS Singapurwa Nofialdi, Nofialdi Norman Ferdinal Novelina Novia Andriani NPP Setianingsih Nurul Hathiqah Prastiawan, IBO Pratiwi, Ery Pratiwi, NLPYM Purnama Dini Hari Putra, IPAR Rahma Dzulqa Dzulqa RAHMAT SYAHNI Rahmatika Rahmatika Rahmatika, Rahmatika Rahmayani Rahmayani Rasyid, Rosfita Reni Koja Retti Ninsix Riandy Mardhika Adif Rika Ampuh Hadiguna Rilda Gumala Rina Yenrina Rince Alfia Fadri Rince Alfia Fadri Rini B Rini Rini Rizki Aziz Rozi Atifah Nur RR. Ella Evrita Hestiandari Salim, Emil Santosa Santosa Santosa Santosa Santosa Santosa Santosa Santosa Saputra, Idil Sari, Wiwit Juita Sayuti, Kesuma Semariyani, AAM Setianingsih, NPP SFM Zamri Shabrina Nashya Aswin Shabrina Nashya Aswin Shinta Mutia Sari Singapurwa, NMAS Siregar, Rahmad Syukur Sudiarta, IW Syukri Arief Syukri Arif Tuty Anggraini W. Widiyastuti Wanda Krisna Dinata Warnita Wellyalina, Wellyalina Welya Refdi, Cesar Widyatmani Sih Dewi Winduyasa, IW Wiwit Juita Sari Yani, Farida Yaswan, Rendri Yonariza Yonariza Yurniwati Yurniwati Yusniwati Yusniwati Zaadah Zaadah Zaadah, Zaadah Zamri, SFM

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