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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.
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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ANALYSIS OF THE COMPARISON OF SAGA SEED TEMPEH WITH SOYBEAN TEMPEH ON THE PROXIMATE QUALITY VALUE OF THE PRODUCT Hasibuan, Saddam; Asben, Alfi; Permata, Deivy Andhika
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.v8i3.470

Abstract

Tempe merupakan salah satu makanan kesukaan masyarakat Indonesia. Namun seiring dengan bertambahnya jumlah penduduk, kebutuhan akan tempe juga meningkat sedangkan bahan baku dalam pengolahan tempe yaitu kacang kedelai tidak mencukupi bagi para penghasil tempe. Selain kacang kedelai, tempe dapat dibuat dari bahan baku lain seperti biji saga. Hal ini dikarenakan saga memiliki kandungan protein yang lebih tinggi dibandingkan dengan kacang kedelai. Untuk mengoptimalkan pemanfaatan saga, maka perlu dilakukan perbandingan tempe kedelai dengan tempe saga yang dihasilkan. Penelitian ini bertujuan untuk mengkaji perbedaan tempe kedelai dengan tempe saga. Desain penelitian yang digunakan adalah membandingkan tempe kedelai dengan tempe saga dengan menggunakan uji Independent T test. Hasil yang diperoleh selanjutnya dianalisis dengan menggunakan program SPSS. Hasil penelitian menunjukkan bahwa perbandingan tempe saga dan tempe kedelai memberikan pengaruh yang nyata (p˂0,05) terhadap protein, kadar air, serat kasar, flavonoid dan tekstur. Namun tidak terdapat pengaruh yang nyata (p˃0,05) terhadap kadar abu dan kadar lemak.
Application of Chicken Whole Egg Powder in the Manufacture of Bread Compared with using Fresh Egg as Control Abdi, Abdi; Anggraini, Tuty; Asben, Alfi
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.i01.47-60.2023

Abstract

Whole egg powder has a longer shelf life than fresh eggs, easier to apply, and can be applied in bakery industry. This study aims to evaluate the differences in the characteristics of bread made from chicken whole egg powder dried using the oven and foam mat drying methods compared to bread made from fresh eggs. The results obtained show that bread from chicken whole egg powder dried using the oven drying and foam mat drying methods was liked and accepted by consumers, especially from a sensory perspective (color, aroma, taste and texture), and even has a preference compared to bread made with the use of fresh eggs. The best formulation for bread was obtained from bread made using chicken whole egg powder dried with foam mat drying with color, taste, aroma and texture parameter value are 4.1, 4.3, 3.9 and 4.2 respectively, while the increasing volume was 289.6% and hardness value was 50.8 N/cm2. However, the characteristics of the bread produced using chicken whole egg powder from both the oven drying and foam mat drying methods were not much different from bread made using fresh eggs and can be a new alternative in food industry.
KARAKTERISTIK FISIKOKIMIA TEMPE SAGA (Adenanthera pavonine L) DENGAN BEBERAPA METODE PERLAKUAN PENDAHULUAN Alfi Asben; Saddam Husein Hasibuan; Deivy Andhika Permata
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.28.2.138-150.2024

Abstract

Saga (Adenanthera pavonine L) merupakan salah satu tanaman yang mudah dibudidayakan di daerah tropis dan memiliki kandungan gizi yang tinggi terutama protein sebesar 48,2%. Namun pemanfaatannya dalam pengolahan makanan masih jarang karena adanya senyawa anti nutrisi seperti aroma langu yang tidak disukai konsumen. Pembuatan biji saga menjadi tempe diharapkan dapat meningkatkan daya terima saga. Tujuan penelitian adalah untuk mengkaji pengaruh metode perlakuan pendahuluan yang berbeda terhadap karakteristik fisikokimia tempe saga dan menentukan perlakuan terbaik dengan menggunakan metode MADM-SAW. Penelitian ini merupakan penelitian kuantitatif dengan metode perlakuan pendahuluan yang berbeda. Perlakuan pendahuluan yang digunakan (A) blanching, (B) roasting, (C) perendaman dalam larutan NaHCO3, (D) pemanasan dengan oven dan (E) tanpa perlakuan pendahuluan dengan bahan baku kedelai sebagai kontrol.  Tempe yang telah dibuat dilakukan analisis meliputi kadar air, abu, lemak, protein, serat kasar, flavonoid, koliform, warna dan tekstur. Hasil penelitian dari beberapa metode perlakuan pendahuluan, perlakuan terbaik dengan menggunakan uji statistik MADM-SAW diperoleh perlakuan perendaman dalam larutan NaHCO3 dilihat dari nilai kandungan protein tempe saga sebesar 26,14%, air 62,47%, abu 1,16%, lemak 9,01%, serat kasar 2,56%, flavonoid 23,83 mgEQ/g dan koliform 4,53 APM/g dan sudah memenuhi standart SNI 3144-2015.
Analisis Kelayakan Finansial Industri Yogurt Skala UMKM Rahmadini, Annisa’ Suci; Asben , Alfi; Dewi , Kurnia Harlina; Ernita, Yuni
Agroteknika Vol 7 No 4 (2024): Desember 2024
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55043/agroteknika.v7i4.281

Abstract

Pengembangan industri yogurt mempunyai keterkaitan kuat antara beberapa aspek diantaranya adalah aspek kelayakan finansial. Berdasarkan hal tersebut, maka pengembangan industri yogurt perlu kajian struktur biaya dan kelayakan secara finansial. Tujuan penelitian adalah menentukan struktur biaya dan analisis kelayakan finansial industri yogurt dengan kriteria Net-Benefit Cost Ratio (Net-B/C-ratio), Net Present Value (NPV), Internal Rate of Return (IRR), dan Payback Periods (PBP). Metode penelitian menggunakan pendekatan survey, data yang dikumpulkan adalah data primeradan data sekunder. Hasil kajian struktur biaya untuk pengembangan industri yogurt skala UMKM membutuhkan biaya investasi seluruhnya sebesar Rp. 1.634.270.000,-, biaya investasi tetap adalah Rp. 1.485.700.000,-,. Biaya produksi (total biaya tetap dan biaya variabel) yang dibutuhkan untuk 36.000 liter/tahun yogurt adalah sebesar Rp. 1.134.867.000,-/tahun, dengan penerimaan sebesar Rp.1.440.000.000,-/tahun, sedangkan pendapatan bersih setelah dikurangi pajak pendapatan adalah sebesar Rp. 238.003.740,-/tahun. Hasil analisa kriteria kelayakan investasi Net-B/C-ratio adalah sebesar 2,007, NPV sebesar Rp. 1.790.640.881 , IRR sebesar 19,8% , dan PBP selama 6 tahun 3 bulan.
Analisis Nilai Tambah dengan Metode Hayami Produk Mie Kering dengan Penambahan Ekstrak Karamunting (Rhodomyrtus tomentosa, (Aiton) Hassk.) Dini Novita Sari; Riani Sari Sembiring; Alfi Asben
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.v1i2.19

Abstract

Karamunting (Rhodomyrtus tomentosa, (Aiton) Hassk.) merupakan tanaman liar berkayu yang memiliki buah yang semula berwarna hijau berubah menjadi merah kecokelatan sampai hitam saat matang dan bagian dalam buah berwarna ungu dan lunak, buah karamunting sebagai salah satu bahan fortifikasi pada mie kering. Mie merupakan makanan yang sering dikonsumsi oleh masyarakat walaupun bukan merupakan makanan pokok, fortifikasi atau pengkayaan kandungan gizi terutama antosianin sebagai sumber antioksidan alami sehingga mie dapat dijadikan sebagai pangan fungsional. Penelitian ini bertujuan untuk mengetahui nilai tambah produk mie kering dengan penambahan ekstrak karamunting dari perlakuan terbaik. Perlakuan terbaik mie kering dengan penambahan ekstrak karamunting 100 ml. Penelitian ini diharapkan mampu memberikan informasi mengenai nilai tambah mie kering dengan penambahan ekstrak karamunting kepada pembaca, serta dapat menjadi bahan pertimbangan bagi instansi terkait agar mampu memberikan dukungan kepada pelaku usaha mie kering. Nilai tambah adalah selisih dari nilai output dengan biaya bahan dan pengolahan input, perhitungan nilai tambah menggunakan metode Hayami. Hasil analisis nilai tambah yang dilakukan menunjukkan mie kering dengan penambahan ekstrak karamunting 100 ml mempunyai rasio nilai tambah sebesar 53,258% atau memberikan nilai tambah Rp 12.338/kg. Rasio nilai tambah yang diperoleh menunjukkan industri tersebut memiliki nilai tambah yang tinggi. Adapun perolehan pendapatan tenaga kerja mencapai 32,986%, kontribusi dari input lainnya mencapai 38,820%, dan keuntungan usaha mencapai 28,194%.
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

Abstract

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

Abstract

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

Abstract

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.
Analysis of The Comparison of Saga Seed Tempeh with Soybean Tempeh on The Proximate Quality Value of The Product Saddam Hasibuan; Alfi Asben; Deivy Andhika Permata
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.v8i3.470

Abstract

Tempe merupakan salah satu makanan kesukaan masyarakat Indonesia. Namun seiring dengan bertambahnya jumlah penduduk, kebutuhan akan tempe juga meningkat sedangkan bahan baku dalam pengolahan tempe yaitu kacang kedelai tidak mencukupi bagi para penghasil tempe. Selain kacang kedelai, tempe dapat dibuat dari bahan baku lain seperti biji saga. Hal ini dikarenakan saga memiliki kandungan protein yang lebih tinggi dibandingkan dengan kacang kedelai. Untuk mengoptimalkan pemanfaatan saga, maka perlu dilakukan perbandingan tempe kedelai dengan tempe saga yang dihasilkan. Penelitian ini bertujuan untuk mengkaji perbedaan tempe kedelai dengan tempe saga. Desain penelitian yang digunakan adalah membandingkan tempe kedelai dengan tempe saga dengan menggunakan uji Independent T test. Hasil yang diperoleh selanjutnya dianalisis dengan menggunakan program SPSS. Hasil penelitian menunjukkan bahwa perbandingan tempe saga dan tempe kedelai memberikan pengaruh yang nyata (p?0,05) terhadap protein, kadar air, serat kasar, flavonoid dan tekstur. Namun tidak terdapat pengaruh yang nyata (p?0,05) terhadap kadar abu dan kadar lemak.
UTILIZATION OF OYSTER MUSHROOM BAGLOG WASTE AS ORGANIC COMPOST IN THE PROSPEROUS LIME OYSTER MUSHROOM CULTIVATION GROUP, LIMAU MANIS VILLAGE, PAUH DISTRICT Meutia, Risa; Permata, Deivy Andika; Asben, Alfi
Andalasian International Journal of Social and Entrepreneurial Development Vol. 2 No. 01 (2022): Andalasian International Journal of Social and Entrepreneurial Development
Publisher : Institute of Research And Community Service, Andalas University / LPPM Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/aijsed.v2.i01.13-17.2022

Abstract

The LMS oyster mushroom cultivation group consists of 31 people. Each member has a kumbung with a capacity of 2000-4000 baglog. The problems that arise from the cultivation of oyster mushrooms are: Oyster mushroom baglog waste that is no longer productive is wasted and becomes environmental pollution. Besides polluting the environment, it can also be a polluter for baglogs that are still productive. One effort that can be done is to process it into compost. Unproductive baglog processing can increase added value. Utilization of compost can be applied to vegetable crops and ornamental plants. Processing compost from baglog that is not productive is also beneficial in preserving the environment.
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