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All Journal Jurnal Agroindustri Andalasian International Journal of Agricultural and Natural Sciences AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Agroindustrial Journal Journal of Applied Agricultural Science and Technology Jurnal Ilmiah Pengabdian dan Inovasi Jurnal AGRISEP: Kajian Masalah Sosial Ekonomi Pertanian dan Agribisnis GreenTech PATRIOTIK: Jurnal Inovasi dan Pemberdayaan Masyarakat
Kurnia Harlina Dewi
Jurusan Teknologi Pertanian Fakultas Pertanian Universitas Bengkulu
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Industrial & Manufacturing Engineering Social Sciences Other

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Characteristics of Instant Steamed Sponge Cake Flour from Blending Purple Sweet Potato Flour (Ipomoea batatas var ayumurasaki), Mung Bean Flour ( (Vigna radiata) and Corn Flour ( Zea mays) Yenrina, Rina; Dewi, Kurnia Harlina; Yumarnis, Yumarnis
Andalasian International Journal of Agriculture and Natural Sciences (AIJANS) Vol. 4 No. 01 (2023)
Publisher : Lembaga Penelitian dan Pengabdian, Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/aijans.v4.i01.37-46.2023

Abstract

This research aims to get the best formulation which liked by panelist by considering the chemical characteristics from blending of purple sweet potato flour, mung bean flour and corn flour. This research has done at laboratory of agricultural technology, Andalas University, Padang on October until November 2021. The research has used Completely Randomized Design with 5 treatment and 3 repitition. Anlysis of data use Analysis of Varian ( ANOVA), obvious difference result will be continued with Duncan’s New Multiple Range ( DMRT) at 5% obvious level. Some treatment are blending purple sweet potato flour, mung bean flour and corn flour they are A (40% : 60%), B ( 40% :50% : 10%), C (40%: 40% : 20%), D ( 40% : 30% : 20% and E ( 40% : 20% : 40%). The research result indicate that blending of purple sweet potato flour, mung bean flour and corn flour is obvious significantly influenced to some analysis of water, ash, fat, protein,carbohidrate,antioxidan activity, water activity, crude fiber instant steamed sponge cake flour.
Physicochemical Properties of Pasteurized Cow's Milk: Review Rahmadini, Annisa’ Suci; Asben, Alfi; Dewi, Kurnia Harlina; Ernita, Yuni
Journal of Applied Agricultural Science and Technology Vol. 8 No. 2 (2024): Journal of Applied Agricultural Science and Technology
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55043/jaast.v8i2.272

Abstract

The purpose of pasteurization of milk is to improve the quality of the milk, kill pathogenic and non-pathogenic bacteria. The heating process is carried out to eliminate pathogenic microorganisms in milk, but pathogenic microorganisms can grow again after processing and packaging milk. Based on this, it is necessary to test the safety level of pasteurized milk. An important test that needs to be carried out is the physicochemical properties. The results of testing pasteurized milk using a cold chain showed a pH of 6.7, protein content about 2.67%, and fat content about 3.37%.  The influence of pasteurized milk storage conditions on its physicochemical properties also needs to be tested. The test results showed that the acidity of pasteurized milk increased during two days of storage at 20°C from 0.142 ± 0.00119% to 0.162 ± 0.00342%, the pH was lowered by 0.068 units, the average electrical conductivity (EC) increased from 5.220±0.0397 mS/cm to 5.880±0.1006 mS/cm. Increasing temperature and storage time causes an increase in phosphate ions and lowers pH rapidly, because acidification of milk causes changes in salt balance. Physical and sensory quality tests of pasteurized milk products were also carried out to determine the effect of temperature and transportation time. The test results explained that at 72 hours of transportation with a temperature of 5oC the pH value was 6.7-6.8.  These results indicate that the pH of pasteurized milk still complies with SNI, this condition is also supported by the sensory condition which is still normal.
Perbandingan Komposisi Limbah Tandan Kosong Kelapa Sawit dan Decanter Solid dalam Pembuatan Pupuk Kompos Sariah, Eri; Kasim, Fitriani; Dewi, Kurnia Harlina
GreenTech Vol. 1 No. 1 (2024)
Publisher : Departmen Of Agro-industrial Technology, Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/greentech.v1i1.12

Abstract

Penelitian pembuatan pupuk kompos dari Tandan Kosong Kelapa Sawit (TKKS) dan decanter solid telah dilakukan di Pusat Pengolahan Sampah Terpadu (PPST) di Universitas Andalas dengan tujuan untuk mendapatkan perbandingan komposisi terbaik pupuk kompos dengan memanfaatkan limbah TKKS dan decanter solid. Rancangan yang digunakan dalam penelitian ini adalah Rancangan Acak Lengkap (RAL) dengan 5 perlakuan dan 3 ulangan. Perlakuan pada penelitian ini adalah perbedaan berat TKKS dan decanter solid, dengan masing-masing perlakuan A = TKKS 3 kg dan decanter solid 0 kg, B = TKKS 2,5 kg dan decanter solid 0,5 kg, C = TKKS 2 kg dan decanter solid 1 kg, D = TKKS 1,5 kg dan decanter solid 1,5 kg, E =  TKKS 1 kg dan decanter solid 2 kg. Hasil penelitian ini menunjukkan pengolahan pupuk kompos dari TKKS dan decanter solid memberikan pengaruh berbeda tidak nyata terhadap kadar air 49,5% dan pH 7,10%, dan sedangkan hasil pengujian unsur hara pupuk kompos berupa nitrogen 1,56 %, phosfor 0,73%, kalium 0,55%, C-Organik 24,36%, C/N ratio 15,6% telah memenuhi standar SNI 19-7030-2004. Berdasarkan analisis yang telah dilakukan dipilih perlakuan terbaik yang sesuai dengan standar SNI 19-7030-2004 yaitu perlakuan C (TKKS 2 kg dan decanter solid 1 kg).
The Effect of the Addition of Green Tea Extract on the Stability of Sappan Extract Due to Ultraviolet Radiation Tarumiyo, Aureli Amaliyah; Dewi, Kurnia Harlina; Asben, Alfi
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.v9i2.697

Abstract

This study aimed to evaluate the effect of green tea extract addition on the stability of Caesalpinia sappan (sappanwood) extract under ultraviolet (UV) radiation exposure. A completely randomized factorial design was employed using two factors: the combination ratio of sappanwood and green tea extract (100%:0%, 85%:15%, and 70%:30%) and the duration of UV exposure (0, 30, and 60 minutes). Parameters analysed included colour, antioxidant activity (IC??), total anthocyanin content, and spectrophotometric absorbance. The results demonstrated that both factors significantly affected the stability of the extract. The addition of green tea extract, particularly at a ratio of 85% sappanwood to 15% green tea, yielded the highest antioxidant activity (6.77 ?g/mL) and anthocyanin total (4.98%), indicating enhanced stability due to the antioxidant and photoprotective effects of catechins. However, the longer the exposure time, the lower the antioxidant activity and total anthocyanin. These findings emphasize the possible use of green tea as a natural copigment to enhance the photostability of brazilin-containing herbal extracts, thereby broadening their functional and pharmaceutical applications. Contribution to Sustainable Development Goals (SDGs):SDG 9  : Industry, Innovation, and InfrastructureSDG 13: Climate ActionSDG 15: Life on Land
Peningkatan Nilai Tambah Pada Agroindustri Manggis Melalui Pengembangan Produk Teh dan Sirup Berbasis Kulit Manggis Santosa, Santosa; Derosya, Vioni; Asben, Alfi; Azrifirwan, Azrifirwan; Permata, Deivy Andhika; Fiana, Risa Meutia; Kasim, Fitriani; Neswati, Neswati; Ismanto, Sahadi Didi; Dewi, Kurnia Harlina; Rahmi, Ira Desri; Yulianto, Kiki; Putri, Annisa; Rahayu, Lisa; Saputra, Hendra; Rozalia, Rozalia; Sari, Dini Novita
PATRIOTIKA: Jurnal Inovasi dan Pemberdayaan Masyarakat Vol 1 No 1 (2025): May 2025
Publisher : Universitas Nahdlatul Ulama Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Limau Manis Village as Kampung Manggis is supported by the production of mangosteen in Padang City which is number 2 (two) in West Sumatra and 80% of mangosteen in Padang City comes from Pauh Subdistrict, with the center being in Limau Manis Village and the existence of Kampung Manggis brings hope for the community to improve their economy and will have an impact on the economy of the Padang City community. The skin of mangosteen fruit can be processed into value-added products. However, farmers and local businesses still face several challenges, such as the lack of knowledge and technology to process mangosteen peels into economically valuable products. Abundant mangosteen peels during the harvest season are often discarded or burned, causing environmental impacts such as soil and air pollution. However, due to the lack of public knowledge on mangosteen peel processing as waste, an innovative solution is needed to turn mangosteen peel waste into a new source of income through the development of competitive derivative products. This community service activity is designed as a strategic step to empower the community, optimize local potential, and build an innovative, sustainable mangosteen agroindustry, creating value-added products and improving the economic welfare of the community. In addition, this activity is also expected to be a model of agroindustry development based on local potential that can be developed. The purpose of this community service activity is to provide training in improving the knowledge, skills of the community in processing mangosteen skin, increasing the added value of mangosteen skin into mangosteen skin tea and mangosteen skin syrup products that have a broad impact on economic, social and environmental improvement.
Pemanfaatan Microwave untuk Meningkatkan Rendemen Distilasi Serai Wangi (Cymbopogon nardus) Studi Kasus Perbedaan Waktu Pemaparan Syahrani, Nia; Kasim, Anwar; Dewi, Kurnia Harlina; Rozalia, Rozalia
GreenTech Vol. 1 No. 2 (2024)
Publisher : Departmen Of Agro-industrial Technology, Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/greentech.v1i2.20

Abstract

Serai wangi adalah salah satu tanaman penghasil minyak atsiri dengan komponen utama cironellal. Untuk memperoleh minyak atsirinya dilakukan pada umumnya dengan destilasi uap dan air. Pada penelitian ini di distilasi juga menggunakan metode uap dan air, yang sebelumnya diberikan perlakuan pendahuluan yaitu pemaparan daun serai wangi menggunakan microwave dengan variasi waktu : P0 (tanpa pemaparan), P1(2 menit), P2 (4 menit), P3 (6 menit), P4 (8 menit), P5 (10 menit). Penelitian ini bertujuan untuk mengetahui pengaruh lamanya waktu pemaparan serai wangi menggunakan microwave terhadap rendemen yang dihasilkan dan mengetahui kandungan senyawa di dalam minyak serai wangi. Parameter pengamatan adalah kadar air dan kadar minyak pada bahan baku serai wangi, rendemen, warna, bobot jenis, indeks bias, kelarutan dalam etanol 80%, dan analisis GC-MS pada minyak serai wangi. Analisis data dilakukan dengan ANOVA dan uji lanjut Duncan New Analysis Multiple Range Test (DNMRT) pada taraf 5%. Hasil penelitian didapatkan bahwa perlakuan pendahuluan pemaparan serai wangi menggunakan microwave berpengaruh signifikan terhadap rendemen hasil distilasi. Karakteristik minyak serai wangi pada pemaparan 10 menit menghasilkan rendemen sebanyak 1,43%; warna kuning pucat; bobot jenis 0,892 gr/ml; indeks bias 1,473; kelarutan dalam etanol 80% 1:2 jernih; kadar citronellal 17,28% dan kadar geraniol 20,39%.
ANALISIS NILAI TAMBAH KOPI TERIPANG JAHE PRA CAMPUR SASET Dewi, Kurnia Harlina; Nusril, Nusril; Helmiyetti, Helmiyetti; Rosalina, Yessi; Sarumpaet, Pahala
Jurnal AGRISEP JURNAL AGRISEP VOL 12 NO 02 2013 (AUGUST)
Publisher : Badan Penerbitan Fakultas Pertanian, Universitas Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (165.103 KB) | DOI: 10.31186/jagrisep.12.2.209-216

Abstract

Sea cucumbers can be used as an additive in the production of herbal coffee. It has been found in previous study that the ginger sea cucumber coffee preferred by consumers, and the composition of sea cucumber ginger coffee which is observed from chemical properties (acidity/pH and ash content) and physical properties (water content, soluble speed, and steeping levels) has also complied with SNI. Coffee industry has a promising business opportunities in an effort to increase profits or value added. This study aims to obtain an added value of ginger sea cucumber coffee packaging product. Research conducted using the Hayami method to calculate the added value. The result showed that the added value of sea cucumber ginger coffee obtained by Rp 625,858 kg, with a profit rate of 43%. The analysis shows that the sea cucumber ginger coffee can provide an added value which is highly profitable for small industries. 
PEMETAAN INDUSTRI “LEMEA” MAKANAN TRADISIONAL SUKU REJANG DI PROVINSI BENGKULU Dewi, Kurnia Harlina; Silsia, Devi; Susanti, Laili; Hasanuddin, Hasanuddin
Jurnal AGRISEP JURNAL AGRISEP VOL 13 NO 01 2014 (MARCH)
Publisher : Badan Penerbitan Fakultas Pertanian, Universitas Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (417.376 KB) | DOI: 10.31186/jagrisep.13.1.60-66

Abstract

Traditional foods processed by recipes taught for generations. The material used is derived from the local area, therefore the food produced is also palatable to the local community. The purpose of this study was to obtain deployment of “Lemea”, the traditional food of Bengkulu Province as a basis for the agro-industry design of traditional food standardized (raw materials and processes) of the Rejang tribe, to produce a consistent product quality, hygienic and attractive, so it can compete with other package food products as well as preserving traditional foods. The research method used is the method of direct survey taken in nine districts in the Bengkulu province through interviews. The data obtained are plotted into the map of the area and are associated with secondary data. Survey result shows that the Lemea home industry only found in five districts of the Bengkulu province, i.e. district of Central Bengkulu, district of Northern Bengkulu, district of Kepahiang, district Rejang Lebong and district of South Lebong. The main raw materials used in each district are varied on types and tastes. Additional material (fish) and spices used also varies according to local conditions. The length of time of fermentation conducted also varies and there are differences a source of glucose (addition and without addition of rice porridge ) in the fermentation.
STRATEGI PENGEMBANGAN AGROINDUSTRI TRADISIONAL DADIAH DI PROVINSI SUMATERA BARAT Dewi, Kurnia Harlina; Yenrina, Rina; Hathiqa, Nurul
Jurnal Agroindustri Vol. 15 No. 1 (2025): May 2025
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/jagroindustri.15.1.112-123

Abstract

Dadiah merupakan salah satu makanan tradisional Sumatera Barat yang nyaris puna dan tidak dikenal oleh generasi muda. Setelah dilakukan penelitian tentang pemetaan, nilai tambah dan preferensi konsumen terhadap dadiah, maka upaya agar produk berbasiskan kearifan local dapat bertahan, dilakunak pengembangan produk. Untuk itu Penelitian ini bertujuan mendapatkan posisi dan strategi pengambangan agroindustri dadiah di Provinsi Sumatera Barat. Penelitian ini dilakukan dengan metode deskriptif kuantitatif, dengan pengambilan sample ditentukan secara sengaja (purposive sampling) sebanyak 35 orang, yaitu pengusaha dadiah, pakar peneliti, lembaga pendukung, dan panelis preferensi konsumen. Posisi strategis agroindustri dadiah di Provinsi Sumatera Barat berada pada sel V yakni growth konsentrasi melalui integrasi horizontal. Posisi ini menunjukkan bahwa produk dadiah yang menjadi produk unggulan agroindustri yang dikembangkan produk atau jasa. Strategi pengembangan produk dadiah di Provinsi Sumatera Barat dengan cara promosi, mengembangkan olahan dadiah yang memiliki umur simpan yang lama, penetapan harga yang murah dari pesaing, pengurusan perizinan untuk dapat memperluas pasar.
EVALUASI BUSA POLIURETAN FLEKSIBEL BIODEGRADABLE BERBASIS POLIOL MINYAK KELAPA SAWIT: KEMAMPUAN BIODEGRADASI DALAM AIR LAUT Neswati, Neswati; Dewi, Kurnia Harlina; Selvia, Anggun Ayu; Larasati, Tri
Jurnal Agroindustri Vol. 15 No. 1 (2025): May 2025
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/jagroindustri.15.1.53-67

Abstract

Bahan baku utama busa poliuretan fleksibel (PUF) adalah poliol yang berasal dari turunan minyak bumi. Poliol tersebut membutuhkan waktu lama untuk terurai. Sintesis PUF dari poliol minyak kelapa sawit dapat meningkatkan kemampuan biodegradasinya. Penelitian ini bertujuan untuk menguji kemampuan biodegradasi PUF berbasis poliol minyak kelapa sawit dalam air laut. Minyak kelapa sawit diubah menjadi poliol melalui reaksi epoksidasi dan hidroksilasi. Poliol minyak kelapa sawit disubstitusi dengan PEG-400 dan poliol komersial untuk meningkatkan karakteristik PUF. Sistem poliol (poliol minyak kelapa sawit 60%:PEG-400 40%; poliol minyak kelapa sawit 50%:PEG-400 50%;  poliol minyak kelapa sawit 60%:poliol komersial 40%;  poliol minyak kelapa sawit 50%:poliol komersial 50%) direaksikan dengan toluen diisosianat (TDI) untuk membentuk PUF.  Perlakuan pada penelitian ini adalah PUF dengan komposisi poliol yang berbeda (PUF1, PUF2, PUF3, PUF4, dan Kontrol). PUF dilakukan biodegradasi di dalam air laut selama 30 hari. Penurunan berat sampel busa diukur setiap lima hari. Pengamatan FTIR, XRD, TGA, dan SEM dilakukan setelah sampel terurai selama 30 hari. Hasil penelitian menunjukkan bahwa PUF1 memiliki kemampuan biodegradasi tertinggi dalam air laut, dengan susut berat sebesar 44%. FTIR menunjukkan bahwa ikatan ester pada PUF1 telah terurai dan menghilangnya puncak serapan gugus isosianat (-NCO) akibat proses biodegradasi. XRD mengidentifikasi adanya kristal PEG-400 yang membutuhkan waktu untuk terurai. Namun PEG-400 lebih mudah terurai dibandingkan poliol komersial. SEM menunjukkan bahwa permukaan PUF1 menjadi kasar dan kerangka sel busa menjadi rusak.
Co-Authors Alfi Asben Annisa Putri Anwar Kasim Azrifirwan, Azrifirwan Cahyono, Nilam Daimon Syukri Deivy Andhika Permata Derosya, Vioni Devi Silsia Dini Novita Sari Entrijayanti, Febria Putri Ernita, Yuni Fitriani Kasim Fitriani, Dita HANANI, IZZAH Hasanuddin Hasanuddin Hathiqa, Nurul Helmiyetti Helmiyetti Hendra Saputra Kiki Yulianto Laili Susanti, Laili Morita, Rina Neswati Neswati Nusril Nusril Pahala Sarumpaet, Pahala Rahayu, Lisa Rahmadini, Annisa’ Suci Rahmi, Ira Desri Rina Yenrina Risa Meutia Fiana Rosalina, Yessi Rozalia, Rozalia Ruci, Ruca Sahadi Didi Ismanto Santosa Santosa Sariah, Eri Selvia, Anggun Ayu Syahrani, Nia Tarumiyo, Aureli Amaliyah Tri Larasati, Tri Tuty Anggraini Yanti Yumarnis, Yumarnis