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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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Pengaruh Penambahan Puree Belimbing Wuluh (Averrhoa bilimbi, L.) terhadap Karakteristik Fruit Leather Kulit dan Daging Buah Naga Risvita, Sarah; Asben, Alfi; Santosa
GreenTech Vol. 1 No. 1 (2024)
Publisher : Departmen Of Agro-industrial Technology, Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/greentech.v1i1.16

Abstract

Fruit leather merupakan makanan ringan yang berbentuk seperti lembaran yang tipis dari proses pengeringan. Penelitian ini bertujuan untuk menganalisis interaksi penambahan belimbing wuluh dan variasi kulit dengan daging buah naga terhadap karakteristik fruit leather, mendapatkan formulasi terbaik dari penambahan belimbing wuluh dan variasi kulit dengan daging buah naga terhadap fruit leather yang dihasilkan, dan menganalisis kelayakan usaha fruit leather. Penelitian ini dilakukan dengan menggunakan metode Rancangan Acak Lengkap Faktorial yang mana terdiri atas 2 faktor dengan 3 kali pengulangan dengan variasi belimbing wuluh dengan kulit dan daging buah naga. Data yang didapatkan dianalisis secara statistik menggunakan Analysis of Variance (ANOVA) jika berbeda nyata maka dilanjutkan dengan uji Duncan’s New Multiple Range Test (DNMR) pada taraf 5%. Interaksi penambahan tingkat konsentrasi kombinasi kulit dan daging buah naga merah (Hylocereceus polyrhizus) dengan penambahan puree belimbing wuluh (Averrhoa bilimbi, L.) berpengaruh nyata pada kadar serat dan nilai tekstur fruit leather. Sedangkan pada kadar air, kadar abu, pH, total asam, vitamin C, total gula, betasianin, dan antioksidan berpengaruh tidak nyata. Kombinasi perlakuan terbaik yaitu A1B3 (Kulit buah naga : Daging buah naga (KBN: DBN (1:1)) + belimbing wuluh (BW (12%)) memberikan mutu terbaik dari kombinasi perlakuan lainnya yang ditinjau dari kadar serat 6,88 % dan tekstur 25,55 N/mm. Analisis kelayakan usaha fruit leather yaitu BCR memiliki nilai 1,31.
Perancangan Sistem Informasi Digital Marketing pada Finna Bakery Santosa, Santosa; Asben, Alfi; Khaire, Ibraham
GreenTech Vol. 2 No. 1 (2025)
Publisher : Departmen Of Agro-industrial Technology, Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/greentech.v2i1.37

Abstract

Penelitian mengenai sistem informasi digital marketing pada Finna Bakery telah dilaksanakan pada periode September hingga Desember 2024. Tujuan utama dari penelitian ini adalah untuk menilai kesesuaian mutu roti tawar dengan Standar Nasional Indonesia (SNI) dan merancang sistem informasi digital marketing berbasis website dengan pendekatan waterfall. Pendekatan ini digunakan untuk mendefinisikan kebutuhan sistem secara terstruktur melalui tahapan analisis, perancangan, implementasi, dan pengujian. Metode penelitian yang digunakan mencakup observasi, wawancara, penyebaran kuesioner, serta uji laboratorium. Data pendukung juga diperoleh dari literatur seperti artikel ilmiah, jurnal, dan buku. Hasil evaluasi mutu menunjukkan bahwa produk roti tawar Finna Bakery telah memenuhi SNI No. 01-3840-1995. Rata-rata kadar air sebesar 36,86%, kadar abu 0,91%, kadar lemak 5,08%, dan kadar gula 7,13%. Seluruh hasil tersebut berada dalam rentang standar yang ditetapkan. Sistem informasi yang dikembangkan berbasis web telah diimplementasikan dan dapat diakses melalui https://finnabakery.com/. Penelitian ini diharapkan dapat menjadi dasar untuk pengembangan lebih lanjut, baik dalam hal peningkatan pengujian mutu produk roti tawar secara berkala maupun penambahan fitur pada sistem informasi untuk mendukung strategi digital marketing yang lebih efektif dan terintegrasi.
The Effect of the Addition of Green Tea Extract on the Stability of Sappan Extract Due to Ultraviolet Radiation Tarumiyo, Aureli Amaliyah; Dewi, Kurnia Harlina; Asben, Alfi
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 2 (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.v9i2.697

Abstract

This study aimed to evaluate the effect of green tea extract addition on the stability of Caesalpinia sappan (sappanwood) extract under ultraviolet (UV) radiation exposure. A completely randomized factorial design was employed using two factors: the combination ratio of sappanwood and green tea extract (100%:0%, 85%:15%, and 70%:30%) and the duration of UV exposure (0, 30, and 60 minutes). Parameters analysed included colour, antioxidant activity (IC??), total anthocyanin content, and spectrophotometric absorbance. The results demonstrated that both factors significantly affected the stability of the extract. The addition of green tea extract, particularly at a ratio of 85% sappanwood to 15% green tea, yielded the highest antioxidant activity (6.77 ?g/mL) and anthocyanin total (4.98%), indicating enhanced stability due to the antioxidant and photoprotective effects of catechins. However, the longer the exposure time, the lower the antioxidant activity and total anthocyanin. These findings emphasize the possible use of green tea as a natural copigment to enhance the photostability of brazilin-containing herbal extracts, thereby broadening their functional and pharmaceutical applications. Contribution to Sustainable Development Goals (SDGs):SDG 9  : Industry, Innovation, and InfrastructureSDG 13: Climate ActionSDG 15: Life on Land
Physical Characteristics of Ice Cream with the Addition of Butterfly Pea Flower Extract and Porang Glucomannan Flour (Amorphophallus muelleri) Qisthina, Yaumil; Asben, Alfi; Anggraini, Tuty
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 2 (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.v9i2.710

Abstract

This study aims to determine the interaction between the use of various butterfly pea flower extracts with the concentration of porang glucomannan flour on the physical characteristics of ice cream. This study employed a Factorial Completely Randomised Design (CRD) with two factors: butterfly pea flower extract and different concentrations of porang glucomannan flour. Each treatment was repeated 3 times. Data analysis was conducted using Analysis of Variance (ANOVA), followed by Duncan's New Multiple Range Test (DMRT) at a significance level of 5%. There is an interaction between variations in various different butterfly pea flower extracts and the concentration of porang glucomannan flour on the Hue and viscosity of ice cream. Variations in various butterfly pea flower extracts significantly affect the melting power, and viscosity of ice cream. The concentration of porang glucomannan flour significantly affects the Hue, melting power, and viscosity of ice cream. The best product is the treatment with the addition of 35% butterfly pea flower extract and 0.3% porang glucomannan flour, characterised by an average Hue value of 253.56°, an overrun of 36.37%, a melting power of 37.67 minutes, and a viscosity of 62 Cp. Contribution to Sustainable Development Goals (SDGs):SDG 3: Good Health and Well-beingSDG 8: Decent Work and Economic GrowthSDG 9: Industry, Innovation and InfrastructureSDG 12: Responsible Consumption and Production
PENGARUH KONSENTRASI KATALIS TERHADAP RENDEMEN DAN KARAKTERISTIK FURFURAL DARI SABUT KELAPA: The Effect Of Catalyst Concentration on The Yield and Characteristics of Furfural from Coconut Husks arziyah, dewi; Kasim, Anwar; Asben, Alfi; Busniah, Munzir
Jurnal Teknologi Pertanian Andalas Vol 29 No 2 (2025)
Publisher : Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

The use of coconuts produces agricultural waste such as coconut fiber. Immature coconut fiber and mature coconut fiber are lignocellulosic materials that can still be utilized, one of which is by processing them into furfural. Furfural is a clear liquid with a distinctive almond aroma that is widely used as an additive by the chemical industry. The purpose of this study was to determine the effect of the level of coconut fiber maturity with various catalyst concentrations and differences in reaction time on furfural yield. This study used two samples: mature coconut fiber and immature coconut fiber. The concentration variations used were 10%, 12%, and 14%. The time variations used were 20 and 30 minutes. From the results, it can be seen that the concentration, reaction time and type of raw material showed no significant effect on furfural yield. Young coconut fiber produced a higher yield than mature coconut fiber.
Peningkatan Nilai Tambah Pada Agroindustri Manggis Melalui Pengembangan Produk Teh dan Sirup Berbasis Kulit Manggis Santosa, Santosa; Derosya, Vioni; Asben, Alfi; Azrifirwan, Azrifirwan; Permata, Deivy Andhika; Fiana, Risa Meutia; Kasim, Fitriani; Neswati, Neswati; Ismanto, Sahadi Didi; Dewi, Kurnia Harlina; Rahmi, Ira Desri; Yulianto, Kiki; Putri, Annisa; Rahayu, Lisa; Saputra, Hendra; Rozalia, Rozalia; Sari, Dini Novita
PATRIOTIKA: Jurnal Inovasi dan Pemberdayaan Masyarakat Vol 1 No 1 (2025): May 2025
Publisher : Universitas Nahdlatul Ulama Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Limau Manis Village as Kampung Manggis is supported by the production of mangosteen in Padang City which is number 2 (two) in West Sumatra and 80% of mangosteen in Padang City comes from Pauh Subdistrict, with the center being in Limau Manis Village and the existence of Kampung Manggis brings hope for the community to improve their economy and will have an impact on the economy of the Padang City community. The skin of mangosteen fruit can be processed into value-added products. However, farmers and local businesses still face several challenges, such as the lack of knowledge and technology to process mangosteen peels into economically valuable products. Abundant mangosteen peels during the harvest season are often discarded or burned, causing environmental impacts such as soil and air pollution. However, due to the lack of public knowledge on mangosteen peel processing as waste, an innovative solution is needed to turn mangosteen peel waste into a new source of income through the development of competitive derivative products. This community service activity is designed as a strategic step to empower the community, optimize local potential, and build an innovative, sustainable mangosteen agroindustry, creating value-added products and improving the economic welfare of the community. In addition, this activity is also expected to be a model of agroindustry development based on local potential that can be developed. The purpose of this community service activity is to provide training in improving the knowledge, skills of the community in processing mangosteen skin, increasing the added value of mangosteen skin into mangosteen skin tea and mangosteen skin syrup products that have a broad impact on economic, social and environmental improvement.
Analisis Nilai Tambah dengan Metode Hayami Produk Mie Kering dengan Penambahan Ekstrak Karamunting (Rhodomyrtus tomentosa, (Aiton) Hassk.) Sari, Dini Novita; Sembiring, Riani Sari; Asben, Alfi
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 Aswin, Shabrina Nashya; Asben, Alfi; Nazir, Novizar
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 Sari, Wiwit Juita; Asben, Alfi; 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 Laily, Misbhatul; Asben, Alfi; Fahmy, Khandra
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.
Co-Authors Abdi Abdi Abral, Hairul Aidil Putra, Aidil Annisa Putri Anwar Kasim Anwar, Aswaldi Aprila, Melsa Arziyah, Dewi Aswin, Shabrina Nashya Athanasia Amanda Septevani Azrifirwan, Azrifirwan Chandra Gunawan Daimon Syukri Deivy Andhika Permata Deivy Andika Permata Derosya, Vioni Dewi , Kurnia Harlina Dewi Arziyah 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 Laily, Misbhatul Laksono Trisnantoro Malrianti, Yefsi Mega Fatimah Rosana Meutia, Risa Misbhatul Laily Munzir Busniah Munzir Busniah Neswati Neswati Nguyen Ngoc Thanh Nguyen Novelina Novelina Novelina Novelina Novizar Nazir Permata, Deivy Andika Pidata Gina Putri Qisthina, Yaumil Rahayu, Lisa Rahmadini, Annisa’ Suci Rahmi, Ira Desri Risa Meutia Risa Meutia Fiana Risvita, Sarah Rozalia, Rozalia Saddam Husein Hasibuan Sahadi Didi Ismanto Santosa Santosa Santosa Sari, Wiwit Juita Sembiring, Riani Sari Shabrina Nashya Aswin Sirait, Nofita Chintya Siska Desri Wirahmi, Busman, Edrizal, Sri Mutiar Sri Mutiar Sri Mutiar, Sri Tarumiyo, Aureli Amaliyah Tuty Anggraini Tuty Anggraini Welya Refdi, Cesar Wenny Surya Murtius Wenny Surya Murtius Wiwit Juita Sari Yulia Helmi Diza Yuni Rahmawati Yusniwati Yusniwati