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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 Pertanian Terpadu 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

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Preparation of Celery Leaf Extract, Phytochemical Screening, and Nanoparticle Formulation in Antiaging Cream Development Wijaya, Mike; Kasim, Anwar; Kasim, Fitriani
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.v9i1.615

Abstract

This study examines the preparation of bioactive extracts from celery leaves (Apium graveolens L.) and their transformation into nanoparticulate forms for potential application in antiaging formulations. The celery leaves were extracted using the maceration method with 96% ethanol. The phytochemicals of celery extract were examined using a unique reagent, which shows the celery extract contains flavonoids, alkaloid, and triterpenoid. These compounds are usually used as active agents in antiaging creams. We employed the ultrasonication probe-homogenizer to produce nanosized particles of celery extracts. The particle size analyzer data showed that the particle size significantly reduced from 6,757.2 nm (bulk) into nanoparticle when probe homogenization was employed, with average sizes of 583.8 nm (30 minutes homogenization), 219.9 nm (60 minutes homogenization), and 161.7 nm (90 minutes homogenization). These values indicate that within time, the bulk active compound in celery could be used to formulate an antiaging cream for the next applicationContribution to Sustainable Development Goals (SDGs):SDG 3: Good Health and Well-being SDG 9: Industry, Innovation, and Infrastructure SDG 12: Responsible Consumption and Production
Purification of West Pasaman Patchouli Oil by Complexometry Methods to Improve the Quality and Feasibility of the Business Marlina, Lenny; Kasim, Anwar; Anggraini, Tuty
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.v9i1.634

Abstract

This study aims to analyze the quality of purified patchouli oil, determine the most effective chelator in complexometric purification and assess the feasibility of the refining business. Patchouli oil purification was done using optimal chelating conditions identified in previous research. The chelators used were EDTA (2.5%), citric acid (2%), and tartaric acid (1.5%). The design used was a Completely Randomized Design (CRD) with one factor, namely three types of chelates with three replications. The results of testing physical and chemical properties were analyzed by ANOVA, followed by DNMRT at the 5% level. The best chelator was selected using the MADM-SAW method. Meanwhile, the business feasibility analysis used B/C ratio, R/C ratio, BEP, NPV, IRR, and ROI parameters. This research shows that citric acid is the best chelator for refining patchouli oil. The characteristics of the refined oil are reddish yellow, a specific gravity of 0.9597 g/ml, solubility in ethanol 1:10, an acid number of 2.32 mg KOH/g, an ester number of 7.45 mg KOH/g, Fe content of 0.94 mg/kg, and patchouli alcohol of 29.25%. The business feasibility analysis shows that the patchouli oil refining business is feasible with a Net B/C value of 3.7, R/C of 1.3, product BEP of 849 kg/year, and price BEP of Rp. 913.891,-/kg, NPV of IDR 1.078.107.098, IRR of 177%, and ROI of 30.86%. Contribution to Sustainable Development Goals (SDGs):SDG 1: No PovertySDG 8: Decent Work and Economic GrowthSDG 9: Industry, Innovation, and InfrastructureSDG 12: Responsible Consumption and ProductionSDG 15: Life on Land
E-NOVEL PRODUKSI FILM PATI: KARAKTERISASI PRODUKSI FILM PATI DARI LIMA JENIS PATI BERBEDA Rezekinta, Angelina; Kasim, Anwar; Syafri, Edi; Chaniago, Irawati; Ridwan, Firman
Jurnal Teknologi Pertanian Andalas Vol 27 No 2 (2023)
Publisher : Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jtpa.27.2.259-266.2023

Abstract

The process of producing starch film using the casting method required a significant amount of time to obtain the desired film product. Therefore, this study was conducted to reduce the production time required for the starch film. The study used five varieties of starch: bengkoang starch, talas starch, glutinous rice flour, wheat flour, and MOCAF flour. The process involved homogenizing the starch and glycerol mixture utilizing a stirrer, followed by heating using a microwave and a compression process to accelerate the evaporation of water in the starch film. For the final drying stage, samples that had gone through this process were dried using a cabinet dryer. The result showed that the developed method of starch film requires only 60 minutes of the time needed compared to conventional casting method, which usually takes 5-48 hours. Furthermore, it was observed that starch film production using glutinous rice flour resulted in the highest tensile strength.
PERUBAHAN KIMIA FISIKA DAN UKURAN GRANULA PATI TAPE UBIKAYU PASCA FERMENTASI Kasim, Anwar; Permata, Deivy Andhika; Mutiar, Sri
Jurnal Teknologi Pertanian Andalas Vol 28 No 2 (2024)
Publisher : Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jtpa.28.2.151-161.2024

Abstract

Penelitian ini bertujuan untuk mengetahui perubahan kimia fisika ubikayu setelah proses fermentasi lanjutan selama 10 hari selesai untuk memperoleh tape ubikayu. Perubahan yang diamati adalah perubahan berat kering, perubahan kadar pati, berat cairan, pH cairan, densitas cairan, kadar gula cairan, kadar amilosa, kadar amilopektin dan perubahan ukuran granula pati. Ukuran granula pati diharapkan  termasuk nano pati. Pengamatan terhadap parameter dilakukan sampai10 hari setelah fermentasi selesai untuk menghasilkan tape ubikayu. Hasil penelitian menunjukkan bahwa terjadi penurunan berat bahan kering, kandungan pati, pH, densiti , kadar gula, dan kadar amilosa sedang kadar amilopektin terlihat sedikit meningkat. Pada hari kesepuluh diperoleh berat bahan kering 25,94%, kadar pati 17,06%, berat cairan 74,06%, pH cairan 4,1, kadar gula cairan 24,2%, kadar amilosa 6,72% dan kadar amilopektin 93,28%. Khusus untuk ukuran granula pati akibat fermentasi sangat berkurang jauh dibandingkan dengan granula pati dimana pada hari kesepuluh pati hasil fermentasi lanjutan ubikayu hanya berukuran rata-rata 722,8 nm yang sudah tergolong partikel halus tapi belum nanopati. Perlakuan dengan homogenizer terhadap pati yang diperoleh dari hasil fermentasi dapat diperkecil ukuran granula patinya.
A Review: Application of Bromelain Enzymes in Animal Food Products Ririn Fatma Nanda; Rini Bahar; Daimon Syukri; Nguyen Ngoc Anh Thu; Anwar Kasim
Andalasian International Journal of Agriculture and Natural Sciences (AIJANS) Vol. 1 No. 01 (2020)
Publisher : Lembaga Penelitian dan Pengabdian, Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (548.892 KB) | DOI: 10.25077/aijans.v1.i01.33-44.2020

Abstract

This review focuses on the use of bromelain in various applications in animal products with the latest literature so that it can provide information on what parts of this enzyme can be applied. Bromelain is a protease enzyme found in stems (EC 3.4.22.32), leaves, crowns, fruit skins, fruit flesh (EC 3.4.22.33) and fruit tubers in pineapple. Bromelain has been exploited commercially in many applications in the food industry (baking industry), drinks industry (stabilizers in beer), tenders (meat), and pharmaceuticals (anti-tumorigenic agents). However, not all types of proteins can be hydrolyzed by bromelain, such as keratin which can only be hydrolyzed by keratinase, this is because the enzymes work specifically. In animal food products, bromelain is applied as a meat tenderizer, making of protein hydrolyzate products, cheese and also fish sauce product. The application of bromelain to animal food products has proven that hydrolyzed products using this enzyme can increase umami taste, which means that bromelain has great potential when applied to animal food products. Bromelain is useful in the processing of some animal food products because bromelain works specifically and is very active in animal protein such as milk, meat and collagen.
Decision Support System by using Multiple Attribute Decision making with Simple Additive Weighting Method (Madm-Saw) Method in Selecting the Best Bromelain Ririn Fatma Nanda; Anwar Kasim; Rini Rini; Daimon Syukri; Muhammad Arwani
Andalasian International Journal of Agriculture and Natural Sciences (AIJANS) Vol. 3 No. 02 (2022)
Publisher : Lembaga Penelitian dan Pengabdian, Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/aijans.v3.i02.114-119.2022

Abstract

Bromelain is a protease enzyme obtained from pineapple. In choosing bromelain only pay attention to its chemical analysis and there is no rank yet. Therefore, research has been carried out in making the best bromelain decision using the Multiple Attribute Decision Making with Simple Additive Weighting Method (MADM-SAW) method based on the shelf life of pineapples. The basic concept of this method is to find the weighted sum of the performance branches for each alternative (treatment) of all attributes so that the best alternative will be obtained in the selection of crude bromelain enzymes based on pineapple storage. The results showed that the best pineapple fruit was with storage of day 0 as rank 1, with a total value was 0.9025.
Sifat Kimia, Sifat Fisika dan Nilai Organoleptik Nasi Instan yang Dibuat dari 5 Varietas Beras Sumatera Barat Wiesa, Fujie Syukrillah; Kasim, Anwar; Wijayanti, Ruri
GreenTech Vol. 2 No. 2 (2025)
Publisher : Departmen Of Agro-industrial Technology, Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/greentech.v2i2.50

Abstract

Nasi instan dibuat dari beras di mana nantinya hanya membutuhkan 3 sampai 5 menit untuk siap santap. Karakteristik nasi instan antara lain dipengaruhi oleh bahan baku beras yang digunakan. Pada penelitian ini digunakan 5 varietas beras yang banyak diproduksi di Sumatera Barat yaitu beras sokan, beras anak daro, beras kuriak kusuik, beras IR42, dan beras batang piaman. Penelitian ini bertujuan untuk mengetahui perbedaan sifat fisika dan sifat kimia nasi instan dan penerimaan organoleptik serta menentukan varietas yang cocok dijadikan nasi instan. Rancangan yang digunakan dalam penelitian ini adalah Rancangan Acak Lengkap (RAL) dengan 5 perlakuan yaitu varietas beras: A = beras batang piaman, B = beras IR 42, C = beras Kuruik Kusuik, D = beras Anak Daro, E = beras Sokan dengan 3 kali ulangan. Hasil pengamatan dianalisis dengan ANOVA. Jika berbeda nyata maka dilanjutkan menggunakan uji lanjut DNMRT pada taraf 5%. Hasil analisis kimia menunjukkan kadar air dan kadar protein berbeda nyata sedangkan kadar abu tidak berbeda nyata. Sifat fisika warna dan waktu rehidrasi juga berbeda nyata namun hasil uji organoleptic tidak berbeda nyata. Penelitian ini menyimpulkan bahwa beras dari varieties IR 42 paling cocok untuk dijadikan nasi instan.
The Effect of Differences in Mocaf Starch Weight and Glycerol Percentage on the Physical and Mechanical Properties of Bioplastics Wijayanti, Ruri; Kasim, Anwar; Emriadi, Emriadi; Rozen, Nalwida
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 3 (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.v9i3.858

Abstract

The present study aims to analyse the effect of variations in the amount of Mocaf starch and glycerol concentration on the physical and mechanical characteristics of the bioplastics produced. The method employed in this study was casting. The experimental design employed in this study was a completely randomised two-factor design, namely the amount of starch (4, 5, 6 and 7 g) and glycerol concentration (20, 30, and 40% w/w based on starch). The data were analysed using analysis of variance (ANOVA) at a significance level of 5%; when significant differences were identified, Duncan's test was used to follow up. The findings indicated that the quantity of mocaf starch and glycerol concentration exerted a substantial influence on the physical and mechanical properties of bioplastics. An increase in the amount of starch led to an increase in density, thickness, and, most significantly, tensile strength. Conversely, an increase in glycerol concentration did not affect the density, but increased the thickness and elongation, while decreased the tensile strength. The interaction of these two factors also had a significant effect on thickness, tensile strength, and elongation. Contribution to Sustainable Development Goals (SDGs):SDG 12 – Responsible Consumption and Production (Renewable-based bioplastics, sustainable materials)SDG 9 – Industry, Innovation, and Infrastructure (Innovation in biodegradable materials)SDG 13 – Climate Action (Reduction of fossil-based plastics)SDG 2 – Zero Hunger (indirect) (Value addition to local cassava resources)
Aplikasi Modified Atmosphere Packaging (MAP) Berbasis Nitrogen terhadap Mutu Fisik Cabai Merah (Capsicum annuum L.) selama Penyimpanan Mutiar, Sri; Arziyah, Dewi; Kasim, Anwar; Rehulina, Rehulina
Jurnal Pertanian Terpadu Vol 13 No 2 (2025): Jurnal Pertanian Terpadu Jilid XIII Nomor 2 Desember 2025
Publisher : Sekolah Tinggi Pertanian Kutai Timur

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36084/jpt..v13i2.689

Abstract

Physical and physiological red chili (Capsicum annuum L.) deterioration after harvest often leads to a decline in quality and contributes to price fluctuations in the domestic market. Therefore, effective packaging technology is required to extend shelf life and maintain the quality of red chili. One promising approach is Modified Atmosphere Packaging (MAP) using nitrogen. Nitrogen gas is inert, odorless, tasteless, and can replace oxygen to suppress respiration, oxidation, and color degradation. This study aimed to evaluate the effect of nitrogen packaging on weight loss, moisture content, and color attributes of red chili during storage at room temperature. The experiment was arranged in a completely randomized design (CRD) with two factors, namely packaging treatment (without nitrogen and with nitrogen) and storage duration (0, 3, 6, 9, and 12 days), each with three replications. The observed parameters included weight loss, moisture content, and color (L, a, b values). The results revealed that red chili packaged with nitrogen exhibited a slower increase in weight loss compared to the control, reaching only 3.62% on day 12, lower than 4.29% without nitrogen. Moisture content in nitrogen-packaged chili was relatively more stable during storage, although some fluctuations occurred. Furthermore, color analysis showed that nitrogen packaging better preserved brightness (L) and redness (a), resulting in fresher appearance. Nitrogen based packaging effectively maintained the physical quality of red chili during storage, highlighting its potential to reduce postharvest losses and enhance the competitiveness of horticultural products.
Co-Authors Abral, Hairul Adjar Pratoto Adjar Pratoto, Adjar Ahmad Fuadi Aidil Putra, Aidil Akhis Soleh Ismail Alfi Asben Amelia Sari, Dice Anak Agung Istri Sri Wiadnyani Annisa Putri Anwar, Aswaldi 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 Cahyono, Nilam Chaniago , Irawati D. Novia Daimon Syukri Deddi Prima Putra Deivy Andhika Permata 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 Fransiska Angelina G Rezekinta Fransiska Angelina Rezekinta G Gunawarman, G Gunawarman Gustri Yeni Gustri Yeni Harahap, Risda Munarti Rusdy 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 Junaidi - - Kurnia Harlina Dewi Kurnia Harlina Dewi Laksono Trisnantoro Lenny Marlina, Lenny 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 Nalwida Rozen Nazar, Armenia Neswati Neswati Netty Sri Indeswari Netty Sri Indeswari Nguyen Ngoc Anh Thu Nilam Cahyono Nofriady Handra, Nofriady Novelina Novizar Nazir Novizar Novizar Pandu Imam Pirma, Dio Sandhika Putri, Rizky Astricia Razi, Ramadhani Ar Rehulina Rehulina, Rehulina Reno Irwanto Rezekinta, Angelina Rezekinta, Fransiska Angelina Rilma Novita Rina Yenrina Rini B Rini Bahar RINI RINI Rini Rini Rini Rini Ririn Fatma Nanda Ristia, Jeany 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 Syahrani, Nia Syukri Arief Tuty Anggraini Wahyudi David Wahyudi David Weni Fika Wiesa, Fujie Syukrillah Wijaya, Mike Yaswan, Rendri Yeni, Gustri Yoli Sub’han Yoserizal Yoserizal Yulhendri Yulhendri Yumarni Yumarni Yusniwati Yusniwati