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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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Physicochemical Properties of Pasteurized Cow's Milk: Review Rahmadini, Annisa’ Suci; Asben, Alfi; Dewi, Kurnia Harlina; Ernita, Yuni
Journal of Applied Agricultural Science and Technology Vol. 8 No. 2 (2024): Journal of Applied Agricultural Science and Technology
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55043/jaast.v8i2.272

Abstract

The purpose of pasteurization of milk is to improve the quality of the milk, kill pathogenic and non-pathogenic bacteria. The heating process is carried out to eliminate pathogenic microorganisms in milk, but pathogenic microorganisms can grow again after processing and packaging milk. Based on this, it is necessary to test the safety level of pasteurized milk. An important test that needs to be carried out is the physicochemical properties. The results of testing pasteurized milk using a cold chain showed a pH of 6.7, protein content about 2.67%, and fat content about 3.37%.  The influence of pasteurized milk storage conditions on its physicochemical properties also needs to be tested. The test results showed that the acidity of pasteurized milk increased during two days of storage at 20°C from 0.142 ± 0.00119% to 0.162 ± 0.00342%, the pH was lowered by 0.068 units, the average electrical conductivity (EC) increased from 5.220±0.0397 mS/cm to 5.880±0.1006 mS/cm. Increasing temperature and storage time causes an increase in phosphate ions and lowers pH rapidly, because acidification of milk causes changes in salt balance. Physical and sensory quality tests of pasteurized milk products were also carried out to determine the effect of temperature and transportation time. The test results explained that at 72 hours of transportation with a temperature of 5oC the pH value was 6.7-6.8.  These results indicate that the pH of pasteurized milk still complies with SNI, this condition is also supported by the sensory condition which is still normal.
Evaluation of the Characteristics and Controlled Release of Citronella Essential Oil in Aromatherapy Necklaces via Sensory Analysis Asben, Alfi; Putri, Annisa; Kasim, Anwar; Sari, Dini Novita
Journal of Applied Agricultural Science and Technology Vol. 9 No. 2 (2025): Journal of Applied Agricultural Science and Technology
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55043/jaast.v9i2.347

Abstract

Essential oils, including those used in aromatherapy, are currently in high demand as consumers increasingly prefer products made from natural ingredients. Citronella oil, when used as aromatherapy, is intended to relieve headaches, enhance breathing, and produce a warming effect upon inhalation. Aromatherapy necklaces provide a convenient and portable method for delivering the benefits of essential oils. Encapsulation technology addresses the volatility of essential oils in aromatherapy gels by creating a controlled slow-release mechanism, enabling the gradual release of essential oils over a specified period. This study aims to evaluate the characteristics of aromatherapy necklaces and assess the aroma intensity of citronella oil through sensory analysis. Sensory analysis was conducted using semi-trained and trained panelists. The aromatherapy necklace comprises a mixture of gels and emulsions containing encapsulated essential oils, formulated for immediate use. The sensory analysis results indicated that the addition of 10% essential oils yielded the highest scores for color and texture assessments (4.08 and 3.96, respectively), while the addition of 7.5% essential oils produced the highest score for aroma assessment (4.16). The aroma intensity decreased from a score of 6.00 on day 1 to 3.17 on day 7. The gradual and controlled decline in aroma intensity aligns with the intended purpose of the essential oil encapsulation process.
The Effect of Microwave Time and Power on the Tannin Extraction Process from Gambier (Uncaria gambir Roxb.) Using the Microwave Assisted Extraction (MAE) Method Fakhruzy, Fakhruzy; Kasim, Anwar; Asben, Alfi; Anwar, Aswaldi
Journal of Applied Agricultural Science and Technology Vol. 9 No. 2 (2025): Journal of Applied Agricultural Science and Technology
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55043/jaast.v9i2.385

Abstract

Dry gambier extract obtained from gambier plants contains tannins at relatively low levels. Tannins can be obtained by extracting dry gambier using water to achieve high yields within a relatively short processing time. This study aims to analyze the interaction between extraction time and microwave power in the tannin extraction process from gambier using the microwave-assisted extraction (MAE) method to maximize tannin yield.  The research method employed was a factorial design (AxB). Factor A was extraction time, consisting of five treatments (1; 2; 3; 4; and 5 minutes) and factor B was microwave power, consisting of five variations (180W; 300W; 450W; 600W and 850W). The results showed that the gambier extraction process using MAE demonstrated an interaction between extraction time and microwave power on the yield produced, but not on the tannin content. The most optimal temperature and power that can be used is 4 minutes at 600W microwave power with a yield of 44.66%. The treatment of temperature and microwave power in the gambier extraction process showed a significant interaction with the extract yield.
Efektivitas Sediaan Lilin Berbahan Aktif Minyak Serai Wangi (Cymbopogon nardus) sebagai Repellent Lalat Rumah (Musca domestica) Putra, Aidil; Kasim, Anwar; Asben, Alfi
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.v1i1.8

Abstract

Minyak serai wangi merupakan minyak esensial yang didapatkan dari proses penyulingan daun dan batang tanaman serai wangi. Kandungan kimia utama minyak serai wangi adalah citronelal, geraniol dan citronellol, dimana senyawa tersebut tidak disukai dan sangat dihindari oleh lalat rumah. Pencampuran minyak serai wangi pada lilin merupakan alternatif lain dalam mengusir lalat rumah. Sehubungan dengan itu maka dilakukan penelitian dengan tujuan untuk menemukan konsentrasi penambahan minyak serai wangi yang tepat, efektif sebagai repellent lalat rumah. Penelitian ini menggunakan metode Rancangan Acak Lengkap (RAL) dengan 5 perlakuan dan 3 ulangan yaitu A (konsentrasi minyak serai wangi 5%), B (konsentrasi minyak serai wangi 7.5%), C (konsentrasi minyak serai wangi 10%), D (konsentrasi minyak serai wangi 12.5%) dan E (konsentrasi minyak serai wangi 15%). Data yang diperoleh dianalisis menggunakan analisis statistik ANOVA (Analysis of Variance) dan dilanjutkan dengan uji lanjutan DNMRT (Duncan’s New Multiple Range Test). Berdasarkan hasil penelitian didapatkan hasil terbaik pada perlakuan C (konsentrasi minyak serai wangi 10%) dengan rata-rata daya tolak sebesar 90%, titik leleh sebesar 51ºC, dan lama nyala lilin sebesar 771,33 menit atau sekitar 12 jam 51 menit.
Pengaruh Tebal Tumpukan Daun Serai Wangi (Cymbopogon nardus) pada Perlakuan dengan Microwave Terhadap Peningkatan Rendemen Minyak Serai Wangi Sirait, Nofita Chintya; Kasim, Anwar; Asben, Alfi
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.v1i1.9

Abstract

Serai wangi merupakan salah satu tanaman perkebunan penghasil minyak atsiri yang memiliki potensi ekonomi yang cukup tinggi. Daun serai wangi dapat diolah menjadi minyak atsiri melalui proses distilasi dengan memberikan perlakuan pendahuluan pada daun menggunakan microwave. Perlakuan diharapkan dapat meningkatkan rendemen. Tujuan dari penelitian ini untuk mengetahui pengaruh tebal tumpukan daun serai wangi (Cymbopogon nardus (L) Rendle) pada perlakuan dengan microwave terhadap peningkatan rendemen minyak serai wangi. Rancangan yang digunakan dalam penelitian ini adalah rancangan acak lengkap (RAL) dengan 6 perlakuan dan 3 ulangan. Perlakuan pada penelitian ini adalah tebal tumpukan daun serai wangi dengan pemaparan oven microwave selama 5 menit yaitu p1 (kontrol), P2 (Tebal tumpukan 5 helai), P3 (Tebal tumpukan 10 helai), P4 (Tebal tumpukan 15 helai), P5 (Tebal tumpukan 20 helai), P6 (Tebal tumpukan 25 helai). Data hasil penelitian dianalisis dengan menggunakan Analysis of Variance (ANOVA) dan dilanjutkan dengan analisis Duncan’s New Multiple Range Test (DNMRT) pada taraf signifikansi 5%. Hasil penelitian menunjukkan bahwa perbedaan tebal tumpukan daun serai wangi pada saat pemaparan oven microwave berpengaruh nyata terhadap rendemen minyak serai wangi. Perlakuan terbaik untuk meningkatkan rendemen minyak serai wangi adalah pada perlakuan tebal tumpukan daun 25 helai daun serai wangi dengan nilai rata-rata rendemen 1,55% di mana terjadi peningkatan 158,33% dibandingkan tanpa pemaparan dengan microwave. Karakteristik minyak dari perlakuan terbaik yaitu bobot jenis 0,890, indeks bias 1,467, warna kuning kehijauan, dan kadar sitronella 15,85%.
Rancang Bangun Sistem Informasi Persediaan Bahan Baku, Pascapanen Kopi Arabika (Coffea Arabica) dan Manajemen Gudang pada UMKM Solok Radjo Berbasis Website Aprila, Melsa; Santosa, Santosa; Asben, Alfi
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.v1i1.11

Abstract

Kopi merupakan komoditas utama sektor pertanian Indonesia, dengan Kabupaten Solok dikenal sebagai penghasil kopi arabika berkualitas tinggi. UMKM Solok Radjo menghadapi kendala dalam manajemen persediaan bahan baku dan pengelolaan gudang secara manual, menyebabkan ketidakakuratan data, kesalahan dalam pengelolaan stok, serta kesulitan akses informasi secara real-time. Penelitian ini bertujuan untuk mengidentifikasi metode pengolahan pascapanen kopi di UMKM Solok Radjo serta merancang dan mengimplementasikan sistem informasi berbasis website untuk manajemen persediaan dan gudang menggunakan metode Waterfall. Analisis data persediaan dilakukan untuk menentukan kuantitas pemesanan optimal (EOQ), tingkat persediaan pengaman (safety stock), dan titik pemesanan ulang (reorder point). Pengolahan pascapanen meliputi empat metode yaitu natural, honey, semi wash, dan full wash, mulai dari proses perambangan hingga hulling. Kadar air green bean sesuai standar Specialty Coffee Association (SCA) yaitu 10-12%. Rendemen terendah pada pengeringan adalah 40,07%, dan tertinggi pada perambangan mencapai 93,33%. Sistem informasi yang dikembangkan dapat diakses di https://solokradjo.com/ dan memungkinkan pemantauan stok secara real-time. Analisis data persediaan menunjukkan kuantitas pemesanan optimal sebesar 258,67 kg per pemesanan, frekuensi pemesanan 223 kali per tahun, persediaan pengaman 3.680,47 kg, dan titik pemesanan ulang 3.795,20 kg. Hasil Penelitian ini diharapkan meningkatkan efisiensi operasional, menjaga kualitas produk, mengurangi biaya produksi, dan mendukung keberlanjutan produksi kopi arabika di UMKM Solok Radjo.
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.
Characteristic of pH and Temperature of Crude Extract of Glukoamilase from Gliocladium KE by using Solid Substrate of Sago Hampas Fiana, Risa Meutia; Novelina, Novelina; Asben, Alfi
Andalasian International Journal of Agriculture and Natural Sciences (AIJANS) Vol. 3 No. 01 (2022)
Publisher : Lembaga Penelitian dan Pengabdian, Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (170.671 KB) | DOI: 10.25077/aijans.v3.i01.1-11.2022

Abstract

This  research  wasaimed  at  figuring  optimumpH and  temperature  of crude  enzyme  extract glukoamilase from  isolate Gliocladium  KEusing  substrate  of  solid  sago  hampas. The  research  wasconducted  by  two  phases,  first  wasfiguring  optimumpH and  second  was  optimum  temperature.  it  wasbased  on  Complete  Random  Design.  The  data  were  statistically  analyzed  by  using  F  test.  If  the  result showedsignificance  different,the  analysis  wascarried out by using Duncan’s New Multiple Range Test (DNMRT)  with  5%  tolerance.  The  result  showedthat  optimumpH ofcrude glukoamilaseextract  from sago hampas was optimumpH of glukoamilasefrom Gliocladium KE using solid substrate of sago hampas waspH 6,0  with  activity  of  enzyme  76,56  U/ml  with  final  product  of  solube  starch  0.09%,  the  level  of reducing  sugar  62,01%,  and  total  sugar  78,43%.  Optimum  temperature  was 60 ?C with enzyme activity 78,33 U/ml, final product of solube starch 0,13%, reducing sugar 63,04%, and total sugar 79,55%
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
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