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Herba Reudeuep With Modification of Heating In Virgin Cocanut Oil Wahyuzan Wahyuzan; Lukmanul Hakim; Rahmat Afrizal; Asmeri Lamona; Khairuni Khairuni; Liya Fitriyana
Serambi Journal of Agricultural Technology Vol 2, No 1 (2020): Serambi Journal of Agricultural Technology (June, 2020)
Publisher : Universitas Serambi Mekkah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32672/sjat.v2i1.2054

Traditional medicine in Indonesia has been known by the public before formal health services using modern medicine. Indonesia has many type of herbal plants which have medicinal properties including dadap (Erythrina orientalis). This study aims to utilized dadap herbal liniment by modifying heating in Vigin Cocanut Oil. The study conducted in the laboratory of Agricultural Product Processing using a Factorial Completely Randomized Design (CRD). The first factor is the addition of 250 ml (M1), 375 ml (m2), and 400 ml (M3) Virgin Cocanut Oil treatment. The second factor is the heating tim of 5 minutes (L1), 10 minutes (L2), and 15 minutes (L3). Observation variable consisted of yield, Specific gravity, and organoleptic test of aroma and colored. The result showed an average yield of 87.70-91.88%. The highest yield was found in the treatment of adding 400 ml Virgin Cocanut Oil and 15 minutes of heating time. The highest type of weight was found in the treatment of addition of 325 ml Virgin Cocanut Oil and 5 minutes heating time. Based on the organoleptic scent test, the everage penalist gives a like answer. Organoleptic colors of reudeuep herbal products is according to SNI number 06-23-2006.

Value Added Analysis and Quality Test of Cassava Crackers (Manihot Esculenta Crantz) in the Household Agroindustry in Cot Glie Aceh Besar District Chairuni AR; Teuku Makmur; Asmeri Lamona; Zakya Ahyar; Irmayanti Irmayanti
International Conference on Multidisciplinary Research Vol 3, No 2 (2020): ICMR
Publisher : Universitas Serambi Mekkah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32672/pic-mr.v3i2.2691

In Indonesia, especially in Aceh Province, cassava is often used as raw material for the food industry, so the food is considered crucial in various businessesfood product. The purpose of processing cassava into a food product is to increase the durability of the cassava plant so that the selling price of cassava is more economical. One of the examples of the diversifying processed products from cassava is cassava cracker; and one of the centers of production in Aceh Province. It is located in Cot GlieAceh Besar. The present study aimed to measure the added value and test the quality of cassava crackers produced in Cot Glie District. Particularly, this study aimed to answer the following questions: (1) How is cassava manufactured into cassava crackers?, (2) How is the added value generated from processing cassava into cassava crackers in Cot Glie region?, (3) How is the quality of cassava cracker produced in household agro-industry of Cot Glie Aceh Besar?. The Snowball Sampling method was employed in determining the samples, and value-added analysis the Hayami method was employed. The findings of the research can be concluded as follows: (1) The process of processing cassava into cassava crackers on a household industrial scale in the study area is still relatively simple, (2) The added value generated from processing cassava into cassava crackers on a home industry scale in the study area is also still relatively simple,(3) The quality test of the water content and ash content produced in the business cassava crackers in the household industry scale of the study area has met the standard of SNI 0272-1990, with a maximum water content of 11% and a maximum ash content of 2%. Keywords: cassava, crackers, value-added, quality, agroindustry

Herba Reudeuep With Modification of Heating In Virgin Cocanut Oil Wahyuzan Wahyuzan; Lukmanul Hakim; Rahmat Afrizal; Asmeri Lamona; Khairuni Khairuni; Liya Fitriyana
Serambi Journal of Agricultural Technology Vol 2, No 1 (2020): Juni
Publisher : Universitas Serambi Mekkah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32672/sjat.v2i1.2054

Traditional medicine in Indonesia has been known by the public before formal health services using modern medicine. Indonesia has many type of herbal plants which have medicinal properties including dadap (Erythrina orientalis). This study aims to utilized dadap herbal liniment by modifying heating in Vigin Cocanut Oil. The study conducted in the laboratory of Agricultural Product Processing using a Factorial Completely Randomized Design (CRD). The first factor is the addition of 250 ml (M1), 375 ml (m2), and 400 ml (M3) Virgin Cocanut Oil treatment. The second factor is the heating tim of 5 minutes (L1), 10 minutes (L2), and 15 minutes (L3). Observation variable consisted of yield, Specific gravity, and organoleptic test of aroma and colored. The result showed an average yield of 87.70-91.88%. The highest yield was found in the treatment of adding 400 ml Virgin Cocanut Oil and 15 minutes of heating time. The highest type of weight was found in the treatment of addition of 325 ml Virgin Cocanut Oil and 5 minutes heating time. Based on the organoleptic scent test, the everage penalist gives a like answer. Organoleptic colors of reudeuep herbal products is according to SNI number 06-23-2006.

Edukasi Tentang Pernikahan Dini Dan Kesehatan Reproduksi Serta Pengenalan Nilai-Nilai AIK Sebagai Upaya Pencegahan Stunting Mulai Usia Dini Asmeri Lamona; Meta Rikandi; Desi Asmaret; Chintia Pratama Putri; Rahmad Saputra
Jurnal Pengabdian Ilmu Kesehatan (JPIK) Vol. 3 No. 2 (2024): JPIK - Desember 2024 Volume 3 Nomor 2 Tahun 2024
Publisher : Universitas Alifah Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33757/jpik.v3i2.76

The condition of stunting in children is cause by interrelated multidimensional factors. This stunting condition is influenced by several factors including maternal factors, infant and toddler factors, as well as social, economic, and environmental factors. Currently, adolescents are one of the government’s targets in reducing the incidence of stunting, because adolescents are a group that has a large role in determining the future. One of the causes of stunting is early marriage. Based on data from the ministry of religion of Padang City in 2023, there were 26 marriages under the age of 19 in 2022. The target in this community service is students of SMA Muhammadiyah I Padang City with the aim of increasing adolescent knowledge from an early age. The method of implementing the activity is carried out by providing education about early marriage, reproductive health, introduction to the values of AL Islam Kemuhammadiyahan and product introduction as an effort to prevent stunting in adolescents. The results of this service were 73% knew about stunting, 53% knew about reproductive health, 86% knew about early marriage and 55% had consumed vegetable milk. However, most students before being given education do not understand the relationship between stunting and adolescents. It is expected that schools will provide education to adolescents through student activity organizations to avoid stunting in the next generation.

POTENSI MANISAN KERING KULIT TERUNG BELANDA (Solanum betaceum Cav.) SEBAGAI KUDAPAN SEHAT HARIAN Asmeri Lamona
Jurnal Kesehatan Lentera 'Aisyiyah Vol. 6 No. 2 (2023): Jurnal Kesehatan Lentera 'Aisyiyah
Publisher : BPPM Politeknik 'Aisyiyah Sumatera Barat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58170/jkla.v6i2.181

Kulit terung belanda merupakan limbah organik dari buah terung belanda yang memiliki kandungan gizi cukup tinggi dan sangat bermanfaat bagi kesehatan. Kulit terung belanda mengandung beberapa jenis antioksidan yaitu fenol, flavonoid dan antosianin yang mampu menangkap zat radikal atau radikal bebas. Pengolahan kulit terung belanda menjadi manisan kering dapat meningkatkan nilai ekonomi dan pemanfaatannya. Penambahan gula pada pembuatan manisan dapat menjaga keseimbangan keluar masuknya air dari dan ke bahan sehingga tekstur tetap bagus dan juga untuk mencegah pertumbuhan mikroba. Penelitian ini bertujuan untuk mengetahui potensi aktivitas antioksidan pada manisan kering yang dihasilkan serta karakteristik organoleptik produk manisan. Penelitian ini menggunakan Rancangan Acak lengkap (RAL) faktorial yang terdiri dari 2 faktor dan 3 taraf dengan 3 ulangan. Faktor 1; penambahan gula pasir : 30%, 40%, 50% dan faktor 2; lama pengeringan : 8 jam, 10 jam dan 12 jam. Perlakuan terbaik dari manisan kering yang dihasilkan adalah dari penambahan gula pasir 40% dan lama pengeringan 12 jam (G1L3) menghasilkan manisan kering yang dengan sifat kimia yaitu kadar air rendah, yaitu 7,78% dan aktivitas antioksidan paling tinggi, yaitu 45,75% dengan hasil uji organoleptik rasa 3,80 (suka), tekstur 3,78 (suka), warna 3,73 (suka) dan aroma 4,00 (suka).

KARAKTERISASI FISIKOKIMIA TEH HERBAL DARI DAUN JAMBU BIJI (Psidium guajava) DAN JAHE MERAH (Zingiber officinale Var. Rubrum) Asmeri Lamona
Jurnal Kesehatan Lentera 'Aisyiyah Vol. 7 No. 2 (2024): Jurnal Kesehatan Lentera 'Aisyiyah
Publisher : BPPM Politeknik 'Aisyiyah Sumatera Barat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58170/jkla.v7i2.228

This research aims to determine the effect of adding red ginger and drying time on the physicochemical characteristics of guava leaf herbal tea. The research was conducted using a Factorial Completely Randomized Design consisting of 2 (two) treatments consisting of the drying temperature factor (S) with 3 (three) levels S1: 40oC, S2: 50oC and S3: 60oC and the red ginger powder concentration factor (J ) with 3 (three) levels J1 : 2%, J2 : 4% and J3 : 6%. Data were analyzed using ANOVA followed by the Least Significant Difference test. The results showed that the average water content of tea was 11.05%, yield 37.31% and antioxidant content 39.54%. The drying temperature (S) had a significant effect on the water content, yield and antioxidant content of guava leaf tea and the addition of ginger powder (J) had a significant effect on the antioxidant content and had an insignificant effect on the water content and yield of guava leaf tea as well as the interaction between drying temperature and the addition of ginger powder had a significant effect on the antioxidant test and had no significant effect on the water content of guava leaf tea. The best treatment was at a drying temperature of 50oC and the addition of 4% ginger powder (S2J1) which produced good quality guava leaf tea with chemical properties, namely water content of 10.38%, antioxidant content of 55.52% and yield of 33.93%.

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