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All Journal Jurnal Sains Materi Indonesia Majalah Kulit, Karet, dan Plastik Jurnal Litbang Industri Jurnal Sains dan Teknologi Pangan Journal of Applied Agricultural Science and Technology Jurnal Penelitian Kelapa Sawit Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat Jurnal Hilirisasi IPTEKS (JHI) Jurnal Teknologi Pertanian Andalas Menara Ilmu International Journal of Agricultural Sciences Agroteknika Warta Pengabdian Andalas: Jurnal Ilmiah Pengembangan Dan Penerapan Ipteks Andalasian International Journal of Agricultural and Natural Sciences AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Jurnal Litbang Industri Journal of Applied Agricultural Science and Technology Jurnal Penelitian Kehutanan Wallacea Andalasian International Journal of Social and Entrepreneurial Development Jurnal Pengembangan Agroindustri Terapan GreenTech PATRIOTIK: Jurnal Inovasi dan Pemberdayaan Masyarakat

Alfi Asben

Department Of Agro-Industrial Technology, Faculty Of Agricultural Technology, Andalas University, Padang, Indonesia.

Author-ID : 3057268

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Dentistry Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Public Health Social Sciences Veterinary Other

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Pembuatan tablet effervescent berbahan aktif sediaan kering ekstrak daun senduduk dan bakteri asam laktat asal dadih Sijunjung sebagai minuman fungsional Yulia Helmi Diza; Alfi Asben; Tuty Anggraini
Jurnal Litbang Industri Vol 9, No 1 (2019)
Publisher : Institution for Industrial Research and Standardization of Industry - Padang

Pembuatan tablet effervescent dengan bahan aktif ekstrak kering daun senduduk dan sediaan kering bakteri asam laktat yang berasal dari dadih Kabupaten Sijunjung telah dilakukan melalui pencetakan langsung. Penelitian ini bertujuan untuk membuat sediaan minuman fungsional yang mengandung senyawa antioksidan dan bakteri baik yang mudah dan cepat disajikan. Bahan aktif yang digunakan adalah sediaan kering BAL asal dadih sebanyak 2%, 4% dan 6% dari bahan penyusun tablet dan ekstrak kering daun senduduk sebanyak 15% untuk semua perlakuan. Terhadap produk yang dihasilkan dilakukan pengujian total BAL, aktivitas antioksidan, total fenol, pH larutan, kadar air, waktu larut, kekerasan, dan uji kesukaan meliputi penampakan tablet, rasa, warna larutan dan aroma. Hasil penelitian menunjukkan bahwa total BAL yang tumbuh pada larutan tablet effervescent yang memenuhi syarat untuk pangan fungsional adalah perlakuan penambahan sediaan kering BAL 4% dan 6%, yaitu 4,04x106 kol/g, 1,72x107 kol/g, aktivitas antioksidan 52,20% dan 54,50% dengan total fenol 0,81 mg GAE/g dan 0,86 mg GAE/g. Dari hasil uji kesukaan diketahui bahwa perlakuan yang mempunyai rata-rata nilai kesukaan tertinggi adalah perlakuan dengan bahan aktif ekstrak kering senduduk 15% dan sediaan kering BAL 4% dengan pH 5,03, kadar air 9,34%, waktu larut 1,875 menit dan kekerasan 4,18 kg.ABSTRACTMaking of effervescent tables with active ingredients of dried extracts of senduduk leaves and dried preparations of lactic acid bacteria from dadih Sijunjung have been done through direct compression. This study aims to make functional beverage preparations that contain antioxidant compounds and bacteria both easily and quickly served. The active ingredients used were dried LAB preparations from dadih as much as 2%, 4% and 6% of the constituent tablets and dried extracts of senduduk leaves as much as 15% for all treatments. The products were tested of total LAB, antioxidant activity, total phenol, pH of the solution, moisture content, dissolution time, hardness, and test of preference included tablet appearance, taste, solution color, and flavour. The results showed that the total LAB that grown in the effervescent tablet solution met the requirements for functional food was the treatment of the addition of 4% and 6% LAB dry dosage, namely 4.04x106 col/g, 1.72x107 col/g, antioxidant activity 52.20% and 54.50% with total phenol 0.81 mg GAE/g and 0.86 mg GAE/g. From the test results, it was known that the treatment that had the highest average value of preference was treatment with the active ingredient of dry extract of 15% and dry preparation of LAB 4% with pH 5.03, moisture content 9.34%, soluble time 1.875 minutes, and hardness 4.18 kg.

Pembuatan produk spray-dent dengan menggunakan ekstrak daun sirih hijau dan perasan jeruk nipis tanpa deterjen sebagai pembersih gigi pada anak usia dini Hendra Saputra Darman; Alfi Asben; Kurnia Harlina Dewi
Jurnal Litbang Industri Vol 12, No 1 (2022)
Publisher : Institution for Industrial Research and Standardization of Industry - Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24960/jli.v12i1.7732.49-60

Pasta gigi merupakan produk yang umum digunakan untuk membersihkan gigi. Spray-Dent merupakan produk alternatif pembersih gigi yang memiliki zat aktif dari ekstrak daun sirih hijau dan perasan jeruk nipis yang aman dan mudah dalam pengaplikasiannya untuk anak usia dini. Bahan-bahan penyusun lain dari produk Spray-Dent terdiri dari bahan-bahan yang aman seperti air, sorbitol, dan perisa jeruk. Pada penelitian ini, peneliti membuat Spray-Dent dengan berbagai variasi jumlah ekstrak daun sirih hijau dan perasan jeruk nipis dengan perbandingan: 0% : 0% (kontrol) 0,1 % : 10 % (formulasi 1), 0,2 % : 20 % (formulasi 2), 0,3 % : 30 (formulasi 3), 0,4 % : 40 % (formulasi 4). Sampel produk Spray-Dent tersebut diuji dengan pengujian analisis kandungan zat aktif (bahan baku dan fomulasi Spray-Dent tebaik), uji antimikroba, uji karakteristik fisik, dan uji iritasi. Formulasi terbaik ditentukan dengan menggunakan metode Simple Additive Weight (SAW) dengan parameter warna, aroma, rasa (skala 1-5), kemampuan antimikroba (diameter zona bening), dan sifat mengiritasi pada kulit (persen mukus dari Slug yang dihasilkan). Formulasi 4 terpilih menjadi formulasi terbaik dengan penilaian warna 3, aroma 3,3, rasa 2,8, kemampuan antimikroba 13,1 mm, dan sifat mengiritasi 14%.

Stability and Toxicity Test of Angkak Pigment Powder from Sago Hampas- Rice Flour Substrate as Natural Dyes Dian Pramana Putra; Novelina Novelina; Alfi Asben
Journal of Applied Agricultural Science and Technology Vol. 5 No. 1 (2021): Journal of Applied Agricultural Science and Technology
Publisher : Green Engineering Society

Sago hampas is waste from processing sago starch. Sago hampas is generally thrown away without any further treatment. Sago hampas contain nutrients that can be used as a substrate for fermentation of angkak. The study aims to determine the stability and toxicity of angkak pigment powder from sago hampas-rice flour substrate. The study used exploratory research design through experiments in the laboratory. This study used the UV-vis spectrophotometer method in observing the stability of the Angkak powder pigment and the brine shrimps method of angkak pigment powder toxicity test. The results showed that the level of solubility of angkak pigment powder will increase at higher temperatures. Stability of angkak pigment powder tends to decrease with longer heating, the higher of heating temperature and the longer of irradiation. Angkak pigment powder are more stable at neutral and alkaline pH compared with acidic pH. And it is not toxic to experimental animals with LC50 value of angkak pigment powder of 2,897.05 ppm. The conclusion of this study is that temperature affects the intensity of the angkak pigment. Angkak is unstable along with heating time, heating temperature and longer of irradiation.

Characteristics of Peel-off Gel Mask Formulated from Jicama (Pachyhizus erosus) Nguyen Ngoc Thanh Nguyen; Alfi Asben; Daimon Syukri
International Journal of Agricultural Sciences Vol 6, No 2 (2022)
Publisher : Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/ijasc.6.2.88-94.2022

Food loss is a worldwide concern, especially the losses from the fresh tubers because of their quick rottenness during post-harvest without proper preservation. Meanwhile, the tuber is an excellent source of carbohydrates that can be used in a broad range of food and other industries. Therefore, creating added-value products from crops has been considered an intriguing idea for decades in order to reduce this matter and also can utilize raw materials from agriculture. This research aimed to determine and evaluate the effects of starch addition from Jicama on the characteristic of peel-off gel masks. Five different formulations were made with increased starch concentration at 1%, 2%, 3%, and 4%, and a control sample was formulated without adding starch. Organoleptic, spreadability, homogeneity, irritation, viscosity, pH, peeling time, and antibacterial and antioxidant activity were parameters in evaluating gel formulations. The best formula showed a homogenous consistency, there was no irritating reaction, and it had the highest sensory point from the panellist. The acidic degree and viscosity were 5.53 and 32867 cPs, respectively, which adhered to the Indonesian National Standard (SNI 2007) for facial skin products; the gel had good spreadability, and the peeling time was less than 30 minutes. Moreover, the gel presented an active antibacterial activity against Staphylococcus aureus; and antioxidant activity. According to the results, Jicama is recommended for application in making good quality peel-off gel mask products at 4% concentration.

Bark Characteristics of Acacia auriculiformis A. Cunn. ex Benth. and Acacia mangium Willd. From Industrial Plantation Forest Sri Mutiar; Anwar Kasim; Emriadi; Alfi Asben
Jurnal Penelitian Kehutanan Wallacea Vol. 9 No. 1 (2020)
Publisher : Foresty Faculty of Hasanuddin University

Increasing the value of bark can be known through the characteristics of the bark such as physical properties, the grade of fiber quality and the chemical composition of the bark. The purpose of this study is to find out the characteristics of the bark of the acacia plant species (i.e. Acacia auriculiformis and Acacia mangium) of Industrial Plantation Forest. The characteristics of the bark observed includes physical properties, quality grade of fiber and chemical composition. The results of this study showed that the bark density, thickness and water content of A. auriculiformis were 1.18g/cm3, 1.55 mm and 35.27% respectively, while, the bark density, thickness and water content of A. mangium were 0.95 g/cm3, 1.23 mm and 48.21% respectively. The fiber qualities of both plants are classified as grade III. The extractive substance levels of A. auriculiformis and A. mangium were 23.06% and 20.63%, respectively. Based on the analysis with GCMS it can be seen that the main compounds dissolve-hexane from species A. auriculiformis were 2-phenyl phenol 33.6% and palmitic acid 13.5%. In the species A. mangium the main compounds soluble n-hexane were palmitic acid 28.97% and oleic acid 21.43%. The results of the analysis showed that these two bark species could potentially to be adhesives materials, tanning agent, particle boards, and inhibitors at the rate of corrosion of steel.

Life Cycle Assessment of the Solok Rice Production System in the Gunung Talang District, Solok Regency, West Sumatra Shabrina Nashya Aswin; Alfi Asben; Novizar Nazir
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.v7i2.299

Solok rice is an important agricultural commodity that contributes significantly to the economic prosperity of the West Sumatra region. As indigenous knowledge from West Sumatra, the development and preservation of Solok rice can stimulate a nationwide increase in rice production. The cumulative effects of the entire sequence of activities comprising Solok rice production will impact environmental quality due to increased output. Therefore, a Life Cycle Assessment (LCA)-based environmental impact assessment of Solok rice production is necessary. The analysis results indicate that the total greenhouse gas emissions from Solok rice production equal 1.94 kg CO2eq per kilogram of rice. The subsequent potential effects include acidification at a rate of 0.06 kilograms of SO2-equivalent per kilogram of rice and eutrophication at a rate of kilograms of PO43-equivalent per kilogram of rice. The calculation of net energy yielded a Net Energy Value (NEV) of 18.36 GJ and a Net Energy Ratio (NER) greater than 1. To mitigate emission values in the land and environment, the current system improvement emphasizes fertilizer consumption, increasing the use of organic materials, and instituting production waste recycling.

Characteristics of Vinegar from Black Sticky Rice Tapai with Different Cooking Methods Wiwit Juita Sari; Alfi Asben; Novelina
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.v7i2.300

This study aims to (i) determine differences in the cooking method of steaming and cooking method of boiling on the characteristics of vinegar from black sticky rice tapai, (ii) to determine the antioxidant and anthocyanin activity of vinegar from black sticky rice tapai using the steaming method and cooking method of boiling, (iii), to determine the cooking technique that produces the best product based on organoleptic testing and also to find out the results of consumer acceptance tests on vinegar from the best black sticky rice tapai with commercial products. The treatment in this study was the black sticky rice cooking technique by steaming and boiling. The data obtained were analyzed using paired t-test. The results showed that the use of the steaming method and the boiling method had a significant effect (P<0.05) on several characteristics of the vinegar produced from black sticky rice tapai, such as acetic acid content, alcohol content, sugar content, anthocyanin content, pH, and antioxidant activity. The total anthocyanins produced in vinegar from black sticky rice tapai using the steaming method were 20.22% and 20.14% for the boiling method, and the antioxidant activity of vinegar from black sticky rice tapai using the steaming method was 92.52% and 92.11% for the boiling method. Based on the organoleptic test, the best product obtained from the highest average preference of panelists for vinegar from black sticky rice tapai was the boiling method with parameters of color, aroma, and taste. Furthermore, in the consumer acceptance test, vinegar from black sticky rice tapai had a higher average preference value compared to commercial products with each parameter, such as color (4.04), aroma (3.92), and taste (3.88).

Physicochemical Characteristics of Carrot Chips (Dried Slices) with Differences in Temperature and Drying Time Misbhatul Laily; Alfi Asben; Khandra Fahmy
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.v7i3.331

Carrots are one of the vegetable commodities that are rich in nutrients. This research is about drying carrots to extend the shelf life of vegetable products and maintain the nutritional content contained in carrots. Carrots are dried to produce a product like nutritious carrot chips. This research uses vacuum oven drying with different temperatures and drying times to determine the correct temperature and drying time to maintain carrot chips' nutritional content and physical appearance. The research design was a Completely Randomized Design (CRD) with two factors, namely drying temperature (50°C, 60°C, 70°C) and drying time (6 hours, 8 hours, 10 hours). Carrot chips with different temperatures and drying times significantly affected water content, total carotene, color index, and texture. Carrot chip products with vacuum oven drying at 60°C for 10 hours gave results with a water content of 4.24%, the highest total carotene value of 57.15 mg/100g, color appearance with an L* index of 35.68, a * of 20.91, b* of 17.63, texture value of 281.65 N/m2. As well as having organoleptic test results that were liked by the panelists regarding the color and texture of the carrot chips.

THE CHEMICAL CHARACTERISTICS OF RICE ANALOGS OF CASSAVA WITH THE ADDITION OF A MIXTURE OF PURPLE SWEET POTATO FLOUR AND SAGO FLOUR Pidata Gina Putri; Novelina Novelina; Alfi Asben
Jurnal Pengembangan Agroindustri Terapan Vol 1 No 1 (2022)
Publisher : Politeknik Negeri Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25181/jupiter.v1i1.2659

This study aims to study the effect of adding a mixture of sago flour and purple sweet potato flour on various levels of physical and chemical characteristics of the resulting analogue rice. The results showed that the addition of purple sweet potato flour and sago flour had a significant effect on the analysis of fat content, protein content, antioxidant activity, and amylose content while it had no significant effect on water content, ash content. The best product based on the organoleptic test of analog rice was analog rice product in treatment A (45% addition of sweet potato flour and 5% sago flour). The results of the analysis of treatment A (addition of 45% purple sweet potato flour and 5% sago flour) are 6.51% water content, 1.17% ash content, 1.11% fat content, 3.55% protein content, antioxidant activity 23 ,43%, amylose content 30.92%, gelatinization temperature of 70.4 ° C.

Tinjauan Literatur : Analisis Hubungan Kandungan Hemiselulosa dan Rendemen Furfural Dewi Arziyah; Anwar Kasim; Alfi Asben; Munzir Busniah
Menara Ilmu : Jurnal Penelitian dan Kajian Ilmiah Vol 18, No 1 (2024): Vol 18 No. 01 JULI 2024
Publisher : LPPM Universitas Muhammadiyah Sumatera Barat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31869/mi.v18i1.5557

Biomassa lignoselulosa merupakan limbah hasil pertanian, perkebunan yang mempunyai kandungan lignin, selulosa dan hemiselulosa. Biomassa lignoselulosa yang jumlahnya sangat melimpah dapat dimanfaatkan menjadi salah satu produk biokimia yaitu furfural karena memiliki kandungan hemiselulosa yang merupakan bahan yang dibutuhkan dalam pembuatan furfural. Furfural adalah pelarut yang dihasilkan dari hemiselulosa/pentosan tumbuhan (xylan,arabinan dan polyuronids). Furfural diperoleh dari hidrolisis bahan hemiselulosa menggunakan larutan asam. Furfural merupakan cairan tidak berwarna yang memiliki aroma khas yang berguna sebagai bahan perantara dalam industri. Proses komersial pertama untuk produksi furfural adalah dimulai oleh Quaker Oats pada tahun 1921. Saat ini, produksi furfural terkonsentrasi di China, lebih kurang 70% dari produksi furfural global. Kebutuhan (demand) furfural dan turunannya di dalam negeri meski tidak terlalu besar namun jumlahnya terus meningkat. Hingga saat ini seluruh kebutuhan furfural untuk dalam negeri diperoleh melalui impor. Review ini bertujuan untuk melihat potensi kandungan limbah biomassa dari komoditi unggulan di Sumatera Barat, diantaranya limbah tanaman jagung, limbah tanaman kelapa, limbah tanaman kelapa sawit, limbah tanaman tebu,dan limbah tanaman padi. Review yang dilakukan juga untuk melihat hubungan kandungan hemiselulosa dengan rendemen furfural dari limbah-limbah tersebut.Kata Kunci: Biomassa, Lignoselulosa, Furfural, Hemiselulosa

Co-Authors Abdi Abdi, Abdi Abral, Hairul Aidil Putra, Aidil Annisa Putri Anwar Kasim Anwar, Aswaldi Aprila, Melsa Arziyah, Dewi Athanasia Amanda Septevani Azrifirwan, Azrifirwan Chandra Gunawan Daimon Syukri Deivy Andhika Permata Deivy Andika Permata Derosya, Vioni Dewi , Kurnia Harlina Dewi Arziyah Dian Pramana Putra, Dian Pramana Diana Sylvi Dini Novita Sari E Efrina Edi Syafri Emriadi - Ernita, Yuni Fakhruzy Fakhruzy Fakhruzy, Fakhruzy Fitriani Kasim Gunarif Taib Gustri Yeni Hasibuan, Saddam Helmia, Puti Hendra Saputra Hendra Saputra Darman Heni Pujiastuti Indah Khairun Nisa Khaire, Ibraham Khandra Fahmy Kiki Yulianto Kurnia Harlina Dewi Kurnia Harlina Dewi Laksono Trisnantoro Malrianti, Yefsi Meutia, Risa Misbhatul Laily Munzir Busniah Neswati Neswati Nguyen Ngoc Thanh Nguyen Novelina Novelina Novelina Novizar Nazir Permata, Deivy Andika Pidata Gina Putri Qisthina, Yaumil Rahayu, Lisa Rahmadini, Annisa’ Suci Rahmi, Ira Desri Riani Sari Sembiring Risa Meutia Risa Meutia Fiana Risvita, Sarah Rozalia, Rozalia Saddam Hasibuan Saddam Husein Hasibuan Sahadi Didi Ismanto Santosa Santosa Santosa Shabrina Nashya Aswin Sirait, Nofita Chintya Siska Desri Wirahmi, Busman, Edrizal, Sri Mutiar Sri Mutiar Sri Mutiar, Sri Sudirman Sudirman Tarumiyo, Aureli Amaliyah Tuty Anggraini Welya Refdi, Cesar Wenny Surya Murtius Wenny Surya Murtius Wiwit Juita Sari Yulia Helmi Diza Yuni Rahmawati Yusniwati Yusniwati

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