Article Per Year (5 Year)
p-Index From 2020 - 2025
8.352
P-Index
This Author published in this journals
All Journal International Journal of Advances in Applied Sciences Teknotan: Jurnal Industri Teknologi Pertanian Jurnal Ilmu Dasar Jurnal Ilmiah Poli Rekayasa Jurnal Sains Materi Indonesia Jurnal Teknik Mesin Jurnal Penelitian Hasil Hutan JURNAL PETERNAKAN Jurnal Pangan dan Agroindustri Jurnal Riset Kimia ROTOR: JURNAL ILMIAH TEKNIK MESIN Majalah Kulit, Karet, dan Plastik Jurnal Litbang Industri Biopropal Industri Pro Food Jurnal Matematika Sains dan Teknologi Spektra: Jurnal Fisika dan Aplikasinya Agroindustrial Technology Journal Jurnal Teknologi Pertanian Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat Jurnal Ilmu dan Teknologi Kayu Tropis Jurnal Teknologi Pertanian Andalas Menara Ilmu International Journal of Agricultural Sciences Jurnal Penelitian Hasil Hutan Warta Pengabdian Andalas: Jurnal Ilmiah Pengembangan Dan Penerapan Ipteks Andalasian International Journal of Agricultural and Natural Sciences Journal of Global Sustainable Agriculture Jurnal Teknik Mesin AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Jurnal Litbang Industri Jurnal Hasi Penelitian Dan Pengkajian Ilmiah Eksakta - JPPIE Journal of Applied Agricultural Science and Technology Journal of Agricultural and Biosystem Engineering Research Journal of Fibers and Polymer Composites Jurnal Teknologi Pengolahan Pertanian SAINTI: Majalah Ilmiah Teknologi Industri Teknologi dan Industri Pertanian Indonesia Jurnal Penelitian Kehutanan Wallacea Andalasian International Journal of Social and Entrepreneurial Development Jurnal Ekonomi Pertanian dan Agribisnis GreenTech
Anwar Kasim
Fakultas Teknologi Pertanian Universitas Andalas
Aerospace Engineering Agriculture, Biological Sciences & Forestry Arts 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 Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Library & Information Science Materials Science & Nanotechnology Mathematics Mechanical Engineering Medicine & Pharmacology Neuroscience Nursing Physics Public Health Social Sciences Veterinary Other

Published : 104 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 8 Documents
Search
Journal : AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment)

 1 
Characteristics of Kawa Daun with Differences in the Drying Time and Thickness of Arabica Coffee Leaves Jeany Ristia; Anwar Kasim; Novelina Novelina
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 7 No. 3 (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.v7i3.311

Abstract

Kawa daun is a beverage that is typical of West Sumatra and is created from dried coffee leaves.The purpose of this study is to ascertain the water content of kawa daun powder, pH value, total dissolved solids, the hedonic test for steeping kawa daun during drying using a microwave, the thickness of the pile of Arabica coffee leaves, and the preferred brew of kawa daun tea among the panelists. This study used a completely randomized design (CRD) factorial pattern with 2 factors. Factor A drying time for 3, 7, and 11 minutes. Factor B number of piles of leaves 2, 4, 6, 8, and 10 leaves. The resulting coffee leaf powder and kawa daun brew were then tested using hedonic tests for color, aroma, and taste as well as water content, pH value, and total dissolved solids. The panelists' chosen and favorite kawa daun drink composition was dried with 10 piles of leaves for 11 minutes. The properties of coffee leaf powder include a water content of 4.11%, a pH value of 6.4, 1.3 °Brix of total dissolved solids, and hedonic scores of 4.95 (very like), 4.40 (like), and 4.80 (very like) for color, scent, and taste.
Effect of Particle Size and Citric Acid Concentration on the Yield and pH of Butterfly Flower (Clitoria ternatea L.) Extract Nilam Cahyono; Anwar Kasim; Kurnia Harlina Dewi
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 8 No. 1 (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.v8i1.376

Abstract

This research aimed to determine the effect of differences in butterfly pea flower particle size and citric acid concentration on butterfly pea flower extraction, including yield and pH value analysis. The results showed that the particle size of butterfly pea flowers and the concentration of citric acid affected the yield. pH analysis showed that only treatments with different concentrations of citric acid affected the pH of butterfly pea flower extract. The highest yield in the treatment (7.52) and the highest pH (4,74). The above treatment can only be used for acidic food products, and citric acid can be replaced with food additives that lower the pH value but do not affect the taste so that it can be applied to all types of food.
Characteristics of Analogue Rice Based on Taro (Colocasia sp.) From Mentawai Islands Regency with a Mixture of Mocaf and Soybean Flour (Glicine max l.) Samosir, Joni Frengki; Kasim, Anwar; Kasim, Fitriani
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.v7i2.290

Abstract

Research on the manufacture of taro-based analogue rice with a mixture of soy flour and mocaf as a food diversification in an effort to reduce the large consumption of rice in Indonesia has been carried out. The purpose of this study was to obtain the most appropriate formulation of a mixture of taro, soybean flour, and mocaf for making analog rice. This study used a completely randomized design (CRD) method where the treatments used were different formulations of soybean flour at 4 levels (10%, 20%, 30%, and 40%) and mocaf flour at 4 levels (40%, 30%, 20%, and 10%). The results showed that the closest analog rice formulation in terms of chemical and physical characteristics based on the SNI Standard for rice was found in formulation C, namely 50% taro, 30% soybean flour, and 20% mocaf. The chemical characteristics of the analog rice are starch content of 37.72%, amylose 14.88%, amylopectin 22.84%, protein 14.09%, fat 10.64%, dietary fiber 22.70%, energy value of 407.63 kcal, 2.92% ash, 63.87% carbohydrates, and 8.48% moisture content. The best physical characteristics of analog rice are hardness (130.36 N/cm2), medium length and shape, and one thousand grain weight (15.93 g).
Characteristics of Analogue Rice Based on Taro (Colocasia sp.) From Mentawai Islands Regency with a Mixture of Mocaf and Soybean Flour (Glicine max l.) Joni Frengki Samosir; Anwar Kasim; Fitriani Kasim
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.v7i2.290

Abstract

Research on the manufacture of taro-based analogue rice with a mixture of soy flour and mocaf as a food diversification in an effort to reduce the large consumption of rice in Indonesia has been carried out. The purpose of this study was to obtain the most appropriate formulation of a mixture of taro, soybean flour, and mocaf for making analog rice. This study used a completely randomized design (CRD) method where the treatments used were different formulations of soybean flour at 4 levels (10%, 20%, 30%, and 40%) and mocaf flour at 4 levels (40%, 30%, 20%, and 10%). The results showed that the closest analog rice formulation in terms of chemical and physical characteristics based on the SNI Standard for rice was found in formulation C, namely 50% taro, 30% soybean flour, and 20% mocaf. The chemical characteristics of the analog rice are starch content of 37.72%, amylose 14.88%, amylopectin 22.84%, protein 14.09%, fat 10.64%, dietary fiber 22.70%, energy value of 407.63 kcal, 2.92% ash, 63.87% carbohydrates, and 8.48% moisture content. The best physical characteristics of analog rice are hardness (130.36 N/cm2), medium length and shape, and one thousand grain weight (15.93 g).
Characteristics of Kawa Daun with Differences in the Drying Time and Thickness of Arabica Coffee Leaves Jeany Ristia; Anwar Kasim; Novelina Novelina
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 7 No. 3 (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.v7i3.311

Abstract

Kawa daun is a beverage that is typical of West Sumatra and is created from dried coffee leaves.The purpose of this study is to ascertain the water content of kawa daun powder, pH value, total dissolved solids, the hedonic test for steeping kawa daun during drying using a microwave, the thickness of the pile of Arabica coffee leaves, and the preferred brew of kawa daun tea among the panelists. This study used a completely randomized design (CRD) factorial pattern with 2 factors. Factor A drying time for 3, 7, and 11 minutes. Factor B number of piles of leaves 2, 4, 6, 8, and 10 leaves. The resulting coffee leaf powder and kawa daun brew were then tested using hedonic tests for color, aroma, and taste as well as water content, pH value, and total dissolved solids. The panelists' chosen and favorite kawa daun drink composition was dried with 10 piles of leaves for 11 minutes. The properties of coffee leaf powder include a water content of 4.11%, a pH value of 6.4, 1.3 °Brix of total dissolved solids, and hedonic scores of 4.95 (very like), 4.40 (like), and 4.80 (very like) for color, scent, and taste.
Effect of Particle Size and Citric Acid Concentration on the Yield and pH of Butterfly Flower (Clitoria ternatea L.) Extract Nilam Cahyono; Anwar Kasim; Kurnia Harlina Dewi
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 8 No. 1 (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.v8i1.376

Abstract

This research aimed to determine the effect of differences in butterfly pea flower particle size and citric acid concentration on butterfly pea flower extraction, including yield and pH value analysis. The results showed that the particle size of butterfly pea flowers and the concentration of citric acid affected the yield. pH analysis showed that only treatments with different concentrations of citric acid affected the pH of butterfly pea flower extract. The highest yield in the treatment (7.52) and the highest pH (4,74). The above treatment can only be used for acidic food products, and citric acid can be replaced with food additives that lower the pH value but do not affect the taste so that it can be applied to all types of food.
Characterization of Siam Orange Peel Pectin Using NADES and Pre-Treatment of Pressing Temperature Rizky Astricia Putri; Anwar Kasim; Fitriani Kasim
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.v8i3.513

Abstract

Pectin has been widely used as a gelling agent, thickener, and stabilizer, especially in the food industry. Pectin is obtained by extracting plant parts such as orange peel. Solvents are needed in the pectin extraction process. Usually, inorganic solvents used, such as HCl and H2SO4, have negative impacts on researchers and the environment. In this study, NADES (Natural Deep Eutectic Solvent) was used with citric acid and sucrose, which are safer and more environmentally friendly. Pre-treatment by pressing was carried out to reduce the water content so that the orange peel could be changed into a simplex and ready to be extracted from its pectin. This study aims to see the effect of pre-treatment pressing temperature and the ratio of materials and volume of NADES on the characteristics of the pectin produced. The results showed that pre-treatment pressing temperature and the ratio of materials and volume of NADES had a significant effect (p <0.05) on the equivalent number, methoxyl content, galacturonic acid content, degree of esterification, and water content.
Effect of Different Cascara Tea Formulas on the Addition of Dayak Onion and Stevia Risda Munarti Rusdy Harahap; Anwar Kasim; Fitriani Kasim
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 1 (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.v9i1.612

Abstract

Formulation in making tea is necessary to produce quality products with a distinctive taste and optimal health benefits. Cascara is a dried tea product produced from coffee skin waste. It has been reported to have potential as a natural antioxidant because it contains secondary metabolite compounds such as polyphenols. Dayak onion bulbs are reported to contain flavonoids that are useful for preventing and alleviating complaints due to degenerative diseases such as hypertension and controlling blood sugar levels. Stevia is a plant known as sugar leaves or non-calorie natural sweeteners whose dried leaves have 30 times the sweetness of sucrose. The purpose of this study was to combine coffee fruit skin (cascara), Dayak onion, and stevia in herbal tea formulations to explore health potential and see the effect of differences in cascara, dayak onion, and stevia tea formulations on pH values, moisture content, and ash content according to the Indonesian National Standard (SNI). This study used a Factorial Completely Randomized Design (CRD). The results of this study indicate that the moisture content of herbal tea bags ranges from 9.05%-11.48%, with certain formulations (C, D, E, and F) meeting SNI standards. The ash content of herbal tea bags ranges from 3.58%-7.35%, reflecting the mineral content, with higher stevia concentrations correlating with increased ash content. The pH value of the brewed herbal tea ranges from 4.34-5.12, indicating that higher concentrations of Dayak onion produce higher pH values while increasing stevia concentrations lower pH. Contribution to Sustainable Development Goals (SDGs):SDG 3: Good Health and Well-beingSDG 9: Industry, Innovation, and InfrastructureSDG 12: Responsible Consumption and ProductionSDG 15: Life on Land
Co-Authors Abral, Hairul Adjar Pratoto Adjar Pratoto, Adjar Ahmad Farhan, Ahmad Ahmad Fuadi Aidil Putra, Aidil Akhis Soleh Ismail Alfi Asben Anak Agung Istri Sri Wiadnyani Annisa Putri Anwar, Aswaldi Aprialis, Aprialis Ardinal Ardinal Ardinal Ardinal Ardinal Ardinal Ardinal Ardinal Ardinal, Ardinal Ariyeti Ariyeti Ariyetti Ariyetti Ariyetti, Ariyetti Arziyah, Dewi Asfarizal Asfarizal Asfarizal Saad Asfarizal Saad Athanasia Amanda Septevani Athanasia Amanda Septevani, Athanasia Amanda Azmi, Ifta Bahar, Rini Chaniago , Irawati D. Novia Daimon Syukri Deddi Prima Putra Delfiana, Winda Deni Novia Derosya, Vioni Dewi Arziyah Dewi Arziyah Dindin Syafruddin Dini Novita Sari E Efrina Edi Syafri Edi Syafri Emriadi - F Failisnur Fakhruzy Fakhruzy Fakhruzy, Fakhruzy Fauzan Azima Fika, Weni Firman Ridwan Fitriani Kasim Fitriani Kasim Fitriani Kasim Fitriani Kasim Fransiska Angelina G Rezekinta Fransiska Angelina Rezekinta G Gunawarman, G Gunawarman Gustri Yeni Gustri Yeni Hasbullah Hasbullah Hasbullah Hasbullah Hazli Nurdin Helsa Marda S.R Heni Pujiastuti Herwin Gevin Ichiura, Hideaki Ilham Syukri Erdiman Ilyas, R.A Inda Three Anova Irawati Chaniago Isril Berd Janwaris Pinem Janwaris Pinem, Janwaris Jeany Ristia Jhoni Heni Helvandari Joni Frengki Samosir Junaidi - - Kurnia Harlina Dewi Laksono Trisnantoro Lisa Yusmita Lisa Yusmita Lisa Yusmita, Lisa Mahardika, Melbi Malrianti, Yefsi Malse Anggia Maryam, Maryam Melbi Mahardika Melbi Mahardika Melbi Mahardika Mochamad Asrofi Mochamad Asrofi Muhammad Arwani Munzir Busniah Mutiar, Sri Nanda, Ririn Fatma Nazar, Armenia Neswati Neswati Netty Sri Indeswari Netty Sri Indeswari Nia Syahrani Nilam Cahyono Nofriady Handra, Nofriady Novelina Novizar Nazir Novizar Novizar Pandu Imam Pirma, Dio Sandhika Razi, Ramadhani Ar Reno Irwanto Rezekinta, Fransiska Angelina Ridwan , Firman Rilma Novita Rina Yenrina Rini B Rini B Rini Rini RINI RINI Risda Munarti Rusdy Harahap Rizky Astricia Putri Robbani, Syifa Rozalia Rozalia Ruby Afrizon Ruri Wijayanti Sahadi Didi Ismanto Salmariza Salmariza Salmariza, Salmariza Samosir, Joni Frengki Santosa Santosa Santosa Santosa Santosa Santosa Santosa Santosa Sayuti, Kesuma Sir Anderson Sirait, Nofita Chintya Sri Mutiar Sri Mutiar Sri mutiar Sri Mutiar Sri Mutiar Sri Mutiar, Sri Sub’han, Yoli Sudirman Sudirman Surini Siswarjono Syafira, Salsabila Putri Syafri, Edi Syafruddin, Dindin Syukri Arief Thu, Nguyen Ngoc Anh Tuty Anggraini Wahyudi David Wahyudi David Weni Fika Yaswan, Rendri Yeni, Gustri Yoli Sub’han Yoserizal Yoserizal Yulhendri Yulhendri Yumarni Yumarni Yusniwati Yusniwati