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All Journal Jurnal Tumbuhan Obat Indonesia Agrointek CEMARA Jurnal Riset Kimia Jurnal Optimasi Sistem Industri 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 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
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THE POTENCIAL OF GINGER (ZINGIBER OFFICINALE R.) AS A STANDARDIZED HERBAL PRODUCT IN NORTH SUMATERA Siregar, Rahmad Syukur; Hadiguna, Rika Ampuh; Kamil, Insannul; Nazir, Novizar; Nofialdi, Nofialdi
Journal of Environmental Science and Sustainable Development Vol. 5, No. 2
Publisher : UI Scholars Hub

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Abstract

Indonesia has more than 9,609 plant species which have medicinal properties that is spread across various regions in Indonesia. Ginger is a group of medicinal plants that are therapeutic. Ginger has been cultivated on a large scale with the highest harvested area, total production and demand in Indonesia, including the Province of North Sumatra. The use of ginger as a medicinal plant has been carried out on the scale of the Traditional Medicine Industry (IOT), of which there are 135 IOTs in Indonesia and one of them is in North Sumatra, namely in the city of Medan. This article uses the Preferred Reporting Items for Systematic Review and Meta-Analysis Protocols (PRISMA-P) method by identifying articles from various scientific report source databases, Pubmed, Scopus, Science Direct and Elsevier. The selection of articles is taken from the period between 2019-2022, 38 out of 100 articles and reports have been included in the criteria. From the studies that have been conducted, it can be concluded that the existence of IOT supported by tools and technology as well as policies that can protect the standardized herbal medicine agro-industry which will be the driving force for the ginger agro-industry so that it can meet the demand for domestic medicinal materials, increase export share, as well as be able to compete in the global market.
Metode Ekstraksi Minyak Gaharu-Analisis Bibliometrik Menggunakan VOSviewer Saputra, Hendra; Satria, Benni; Nazir, Novizar; Anggraini, Tuty
Prosiding Sains dan Teknologi Vol. 3 No. 1 (2024): Seminar Nasional Sains dan Teknologi (SAINTEK) ke 3 - Januari 2024
Publisher : DPPM Universitas Pelita Bangsa

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Abstract

Agarwood is a non-timber forest product that has a very high selling value from Aquilaria and Gyrinops trees. Several terms for naming agarwood, in Southeast Asia, namely in the Middle East, it is called oud, in China chen xiang, in Japan Jinkoh and India agar. This research was carried out using a literature review approach by developing research questions and searching for articles using keywords on Scopus and Google Scholar using the Harzing's Publish or Perish application (Windows GUI Edition, Tarma Soft Ltd). A total of 300 articles were collected and 12 relevant articles were obtained. Then analysis was carried out using VOSviewer (Nees Java van Eck and Ludo Waltman). Various techniques have been used to extract various parts of agarwood, namely water distillation or hydrodistillation, steam distillation, solvent extraction, and supercritical fluid extraction. Optimization of agarwood oil extraction is carried out by pretreatment such as soaking with water, soaking with salt, fermentation with tempeh yeast, heating with a microwave and fermentation with Rhizopus sp. Several agarwood oil extraction techniques have been carried out to increase oil yield, namely multilevel maceration with various solvents, soxhletation, microwave hydrodistillation, accelerated solvent extraction. From the results of the literature review, maceration extraction with ethanol solvent for 72 hours showed the highest yield, namely 4.12%.
Effect of Soaking Time on the Physicochemical Characteristics, Antioxidant Activity, and Glycemic Index of Parboiled Local Cultivar Black Rice from West Sumatra Nasution, Saidah Nauli; Nazir, Novizar; Wellyalia, Wellyalina; Azmi, Aida Firdaus Muhammad Nurul; Hariry, Amelia
Indonesian Food Science and Technology Journal Vol. 7 No. 1: Volume 7 Number 1, December 2023 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v7i1.30897

Abstract

Black rice, originating from Sariak Alahan Tigo in Solok Regency, is one of the indigenous rice varieties found in West Sumatra. Black rice is a cereal variety that has a low glycemic index and is rich in phytochemical substances called anthocyanins. These compounds act as antioxidants, helping to prevent diabetes and preserve the cardiovascular system. The procedure of parboiling involves varying the period of grain soaking in order to maximize the health advantages of anthocyanins found in black rice. The study utilized a completely randomized design (CRD) consisting of 5 treatments and 3 duplicates. The treatment protocol utilized in this experiment consisted of A (control), B (grain immersion for 2 hours), C (grain immersion for 3 hours), D (grain immersion for 4 hours), and E (grain immersion for 5 hours). The data acquired were evaluated using analysis of variance (ANOVA) and subsequently subjected to Duncan's Multiple Range (DNMRT) analysis at a significance level of 5%. The study findings indicate that the duration of grain soaking has a notable impact on various factors, including water content, starch levels, amylose and amylopectin levels, antioxidant activity, starch digestibility (in vitro), glycemic index values, taste, and texture. Nevertheless, the duration of grain soaking does not have any discernible impact on the physical hue, sensory hue, or fragrance of parboiled black rice. The treatment that is most favored according to the results of the sensory study is treatment D, which has a color rating of 3.86 (like), a fragrance rating of 3.91 (like), a taste rating of 3.91 (like), and a texture rating of 3.81 (like).
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%.
Family Welfare Empowerment (PKK) of Ban Village Karangasem through Product Development Based on Roselle and Mangoes Suriati, Luh; Nazir, Novizar; Azmi, AFMN; Zamri, SFM; Singapurwa, NMAS; Semariyani, AAM; Mangku, IGP; Sudiarta, IW; Candra, IP; Setianingsih, NPP; Putra, IPAR; Pratiwi, NLPYM; Mulia, IKOB; Kusuma, DAJ; Winduyasa, IW; Prastiawan, IBO; Girindra, AANS
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.v8i3.460

Abstract

Community empowerment through the development of roselle and mango-based food products in Ban Village, Karangasem, Bali, aims to enhance community independence and welfare by developing roselle and mango-based food products in Ban Village, Karangasem, Bali. The focus is on effective food processing, fostering entrepreneurial spirit, and providing training in product diversification and marketing. Collaboration with universities and networks supports sustainable development, increases the economic value of local agricultural products, opens new market opportunities, and encourages sustainable ecotourism while preserving local wisdom in Ban Village. The initiative involves 15 members of the Ban Village PKK group, established in 2010. The implementation method is structured and includes coaching, training, mentoring, and consultation to address various challenges in adding value for partners. Community service activities are conducted through lectures, discussions, demonstrations, training sessions, and Q&A. As a result, the community empowerment activities significantly increased the knowledge and skills of PKK members in processing and marketing roselle and mango products, such as roselle tea and mango dodol, thereby creating new sources of income. Despite the progress, most participants require further training in packaging and product variety. Diversification efforts have increased the economic value of local agricultural products, providing stable profits for farmers.
Evaluation of Life Cycle Costs for Agarwood Oil Extraction with Microwave and Ultrasonic-Assisted Techniques Saputra, Hendra; Satria, Benni; Nazir, Novizar; Anggraini, Tuty; Salim, Emil
Andalasian International Journal of Applied Science, Engineering and Technology Vol. 4 No. 3 (2024): November 2024
Publisher : LPPM Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/aijaset.v4i3.196

Abstract

Agarwood oil extraction is a crucial process in the agarwood industry. However, this extraction is seldom performed by communities due to its lack of profitability and the extensive duration of the process. This study aims to investigate innovative techniques such as ultrasonic and microwave-assisted maceration to enhance the yield of agarwood oil extraction. Additionally, it seeks to calculate the efficiency of time and cost by determining the life cycle cost of agarwood oil extraction. The methodology employed in this study involved conducting extractions using ultrasonic-assisted maceration, microwave-assisted maceration, and a combination of ultrasonic and microwave-assisted maceration. The results indicated that the extraction method yielding the highest output utilized a combination of microwave-assisted maceration for 3 minutes and ultrasonic-assisted maceration for 60 minutes, producing a yield of 0.15%. When extrapolated to 24 hours, this method would yield 18 grams of agarwood oil extract with an additional cost of Rp13,037. In contrast, the solvent maceration process using microwaves yielded 0.096% of agarwood oil at a lower cost of Rp3,190, producing 12 grams of extract over a 24-hour extraction period. the compounds that make up the composition of agarwood oil are 2-((2S,4aR)-4a,8-Dimethyl-1,2,3,4,4a,5,6,7-octahydro-naphthalen (11.38%), Hydrocinnamic acid (11.13%), Hydrocinnamic acid (11.13%) and (3R,3aR,4aS,5R,9aS)-3,5,8-Trimethyl-3a,4,4a,5,6,7,9,9a-octahydro (10.90%).
Evaluation of Life Cycle Costs for Agarwood Oil Extraction with Microwave and Ultrasonic-Assisted Techniques Saputra, Hendra; Satria, Benni; Nazir, Novizar; Anggraini, Tuty; Salim, Emil
Andalasian International Journal of Applied Science, Engineering and Technology Vol. 4 No. 3 (2024): November 2024
Publisher : LPPM Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/aijaset.v4i3.196

Abstract

Agarwood oil extraction is a crucial process in the agarwood industry. However, this extraction is seldom performed by communities due to its lack of profitability and the extensive duration of the process. This study aims to investigate innovative techniques such as ultrasonic and microwave-assisted maceration to enhance the yield of agarwood oil extraction. Additionally, it seeks to calculate the efficiency of time and cost by determining the life cycle cost of agarwood oil extraction. The methodology employed in this study involved conducting extractions using ultrasonic-assisted maceration, microwave-assisted maceration, and a combination of ultrasonic and microwave-assisted maceration. The results indicated that the extraction method yielding the highest output utilized a combination of microwave-assisted maceration for 3 minutes and ultrasonic-assisted maceration for 60 minutes, producing a yield of 0.15%. When extrapolated to 24 hours, this method would yield 18 grams of agarwood oil extract with an additional cost of Rp13,037. In contrast, the solvent maceration process using microwaves yielded 0.096% of agarwood oil at a lower cost of Rp3,190, producing 12 grams of extract over a 24-hour extraction period. the compounds that make up the composition of agarwood oil are 2-((2S,4aR)-4a,8-Dimethyl-1,2,3,4,4a,5,6,7-octahydro-naphthalen (11.38%), Hydrocinnamic acid (11.13%), Hydrocinnamic acid (11.13%) and (3R,3aR,4aS,5R,9aS)-3,5,8-Trimethyl-3a,4,4a,5,6,7,9,9a-octahydro (10.90%).
The Effect of Comparative Differences in Composition of Oil Palm Empty Fruit Bunches (OP-EFB) and HDPE Plastics : Physical and Mechanical Properties of Wood Plastic Composite (WPCs) Yaswan, Rendri; Kasim, Anwar; Nazir, Novizar; Malrianti, Yefsi; Ilyas, R.A
Journal of Fibers and Polymer Composites Vol. 4 No. 1 (2025): Journal of Fibers and Polymer Composites
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55043/jfpc.v4i1.248

Abstract

Wood Plastic Composite (WPCs) in this study is made from oil palm empty bunches (OP-EFB) which function as fillers and plastics that function as a matrix. This study aims to analyze the effect of the comparison of the composition of the empty fruit bunches of oil palm and HDPE plastic based on the physical and mechanical properties of WPCs. Comparison of the composition of OP-EFB and plastics used in this study were (60:40, 55:45, 50:50, 45:55, 40:60) with the addition of maleic anhydride (MAH) coupling agents and benzoyl peroxide (BPO) initiators. The board manufacturing process is carried out at a temperature of 170oC by pressing for 10 minutes. The results showed that the difference in the ratio of OP-EFB composition and HDPE plastic had a significant effect on the WPCs produced. The optimum ratio of OP-EFB fibers and HDPE plastics is the ratio of 45:55 with the density, water absorption, fracture strength (MOR), parallel surface compressive strength, surface perpendicular compression strength of 0.83 g / cm³, 0.21%, 180.86 kg / cm², 200.48 kg / cm², 47.13 kg / cm². The overall physical and mechanical properties of the WPC are in accordance with SNI 8154-2015 standards regarding wood-plastic composites.
Local Food Diversification as a Pillar of Sustainable Food Development: A Critical Review of Global and Local Perspectives Fiza, Nora; Erwin; Nazir, Novizar; Tanjung, Faidil
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.v9i2.712

Abstract

This study presents a critical narrative review of national and international literature published between 1995 and 2024 to examine the conceptual and empirical contributions of local food diversification in building sustainable food systems. Local food diversification plays a strategic role in building a more equitable, inclusive, and sustainable food system. A narrative critical review method was employed, allowing for thematic synthesis of peer-reviewed publications obtained from databases such as Scopus, ScienceDirect, Google Scholar, and accredited national journals. Literature selection focused on the keywords: local food diversification, food security, agroecology, local wisdom, and sustainable food systems. The collected data were analysed by mapping findings into five key dimensions: ecology, socio-culture, economy, technology, and policy and institutions. Findings highlight that agroecological diversification based on local biodiversity improves climate resilience and food availability, while also preserving cultural identity and empowering rural economies. Technological innovation and participatory policy approaches are essential to support local food systems. Strengthening multi-sector collaboration, research funding, and community participation is key to positioning local food diversification as a foundation for inclusive and resilient national food policy. This study emphasises the importance of strengthening institutions, research funding, and cross-sector collaboration to make local food diversification the foundation of the national food security strategy. By placing local values and diversity as pillars of policy, Indonesia can realise a future food system that is resilient, sovereign, and aligned with the principles of sustainability. Contribution to Sustainable Development Goals (SDGs):SDG 2: Zero HungerSDG 12: Responsible Consumption and ProductionSDG 13: Climate ActionSDG 15: Life on Land
Demographic analysis for agroecology adoption in sugar palm agroindustry: evidence from Deli Serdang Regency Yani, Farida; Syahni, Rahmat; Nazir, Novizar; Lee, Tzong-Ru (Jiun-Shen); Hadiguna, Rika Ampuh
AGROINTEK Vol 19, No 3 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i3.29341

Abstract

This study explores the potential of agroecology in developing a sustainable sugar palm agroindustry in Deli Serdang Regency, North Sumatra, Indonesia. The sugar palm (Arenga pinnata) is a vital economic resource, yet its development faces limited technology, traditional management practices, and low-quality seed availability. The research aims to analyze the demographic characteristics influencing the adoption of agroecological principles among sugar palm craftsmen and assess the agroindustry's sustainability and productivity. A qualitative descriptive approach was employed, involving in-depth interviews with 100 respondents, including sugar palm farmers and craftsmen, alongside secondary data from the Central Statistics Agency. The findings reveal that most artisans are in the productive age group, with low formal education but significant practical experience. While 65% of respondents practice crop diversification, challenges remain in soil conservation and adopting environmentally friendly technologies. The study forecasts increased palm sugar production, projecting growth from 664.4 tons in 2022 to 790.8 tons by 2026, indicating potential for enhanced productivity. Integrating traditional knowledge with modern agroecological practices is essential for improving sustainability and competitiveness in the sugar palm agroindustry. Training programs that respect traditional values while promoting sustainable practices are necessary to empower artisans and enhance regional food security. This research underscores the importance of community collaboration among farmers, government, and research institutions to foster a more resilient and equitable agroecological system.
Co-Authors Abrori, Muh. Muazdzamzam Lil ADIF, RIANDY MARDHIKA Aisman Aisman Alfi Asben Amelia Hariry Amini, Hijratun Anak Agung Sagung Putri Risa Andriani 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 Benni Satria Bulkaini (Bulkaini) Bulkaini Baiq Rani Camelia Panatarani Candra, IP Cesar Wellya Refdi Cesar Welya Refdi Cherie Dinah, Cherie Daimon Syukri Danar Praseptiangga Danar Praseptiangga Desniorita Desniorita Dewi Larasati Dewi Larasati, Dewi Dewi Wulandani Baiq Rani Diana Sylvi Dina Rahmayanti Dinata, Wanda Krisna Djoko Kiswolro Djoko Kisworo Djoko Kisworo Dzulqa, Rahma Dzulqa Eko Rini Indrayatie Emil Salim Erwin Ery Pratiwi F Failisnur Fachrur Rozi Fachrur Rozi Fahrullah Baiq Rani Fahrullah Fahrullah Faidil Tanjung Fansukri, Abdullah Haekal Marzie Fauzan Azima Felga Zulfia Radiana Felga Zulfia Rasdiana Felga Zulfia Rasiana Firda Aulya Syamani Firdaus Firdaus Fitriana, Ika fitriana, ika Fiza, Nora Fransiska Angelina G Rezekinta Girindra, AANS Gumala, Rilda Gunarif Taib Gustiarini Rika Putri Hariry, Amelia Hasbullah Hasbullah Haslina Haslina Haslina Haslina Hasma Hasma Hathiqah, Nurul Hendra Saputra Hendra Saputra Heni Pujiastuti Hermiza Mardesci Hijratun Amini I Ketut Sumadi Idil Saputra Ilyas, R.A Insannul Kamil, Insannul Irfan Suliansyah Ismed Ismed Ismed Ismed Jufriadif Na`am, Jufriadif Kalimutu, Krisnawan Kamil, Insannul Krisnawan Kalimutu Kusuma, DAJ Lee, Tzong-Ru (Jiun-Shen) Leffy Hermalena Lubis, Alfian Syukri Lucia Saraswati Luh Suriati Malrianti, Yefsi Mangku, IGP Masrul Djalal Masrul Djalal Melinda Noer Muhammad Ashari Muhammad Makky Mulia, IKOB Mutia Sari, Shinta Nalwida Rozen Nasution, Saidah Nauli Neswati Neswati Ni Luh Putu Putri Setianingsih Ni Luh Putu Putri Setianingsih Nika Rahma Yanti Nilma Yuliza Nilma Yuliza, Nilma Ninsix, Retti Nofialdi, Nofialdi Nofialdi, Nofialdi Norman Ferdinal Novelina Novia Andriani Nurul Hathiqah Panatarani , Camelia Pertiwi, Indah Cahya Prastiawan, IBO Pratiwi, Ery Pratiwi, NLPYM Pulungan, Sutan Purnama Dini Hari Putra, Arif Rizkika Putra, IPAR Putri, Aisyah Shakira Putri, Annisyia Zarina Rahma Dzulqa Dzulqa RAHMAT SYAHNI Rahmatika Rahmatika Rahmatika, Rahmatika Rahmayani Rahmayani Rahmayani Rahmayani Reni Koja Retti Ninsix Riandy Mardhika Adif Rika Ampuh Hadiguna Rilda Gumala Rina Yenrina Rince Alfia Fadri Rince Alfia Fadri Rini B RINI RINI Rini Rini Rizki Aziz Rozi Atifah Nur RR. Ella Evrita Hestiandari Salim, Emil Santosa Santosa Santosa Santosa Santosa Santosa Santosa Santosa Saputra, Idil Saraswati, Lucia Sari, Wiwit Juita Sayuti, Kesuma Semariyani, AAM Setianingsih, NPP Shabrina Nashya Aswin Shabrina Nashya Aswin Shinta Mutia Sari Singapurwa, NMAS Siregar, Rahmad Syukur Sudiarta, IW Syamani, Firda Aulya Syukri Arief Tuty Anggraini W. Widiyastuti Wanda Krisna Dinata Warnita Wellyalina, Wellyalina Welya Refdi, Cesar Widiyastuti, W. Widyatmani Sih Dewi Winduyasa, IW Wiwit Juita Sari Yani, Farida Yaswan, Rendri Yulianto Wahid Yurniwati Yurniwati Yurniwati Zaadah Zaadah Zaadah, Zaadah Zamri, SFM