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All Journal Teknotan: Jurnal Industri Teknologi Pertanian Jurnal Agroindustri Warta IHP (Warta Industri Hasil Pertanian) Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat Jurnal Hilirisasi IPTEKS (JHI) Jurnal Teknologi Pertanian Andalas Andalasian International Journal of Agricultural and Natural Sciences AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Jurnal Al-ittifaq GreenTech PATRIOTIK: Jurnal Inovasi dan Pemberdayaan Masyarakat Jurnal Agroindustri Halal
Neswati Neswati
Department Industri Pertanian Fakultas Teknologi Pertanian Universitas Andalas
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Dentistry Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Public Health Social Sciences Veterinary Other

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Analysis of the Arabica Green Bean Coffee Production Process Using the Natural Anaerobic Method Nuraini Azizah; Santosa Santosa; Neswati Neswati
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 10 No. 2 (2026)
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.v10i2.1016

Abstract

The natural anaerobic method has become an innovative post-harvest processing technique that can improve the physical quality and market value of specialty Arabica coffee. This study aimed to analyze the production process, yield, and physical quality characteristics of Arabica green coffee processed using the natural anaerobic method at the Koerintji Barokah Bersama Cooperative in Kerinci Regency. The results showed that the total yield of green beans was 14.43%, with an average input of 308.33 kg of coffee cherries resulting in an output of 44.50kg. Based on the results of the sieve-based bean size test, most of the green beans were classified as medium in size, indicating a good level of bean size uniformity. The green beans produced have met SNI quality standards, indicated by the absence of live insects or odor defects. The average moisture content of 10.57%, the dirt content of 0.16%, and the bean defect value of 9.18 indicate that the coffee beans fall within quality category I. Overall, the natural anaerobic method produces Arabica green coffee beans with optimal yield, relatively uniform bean size, and good physical quality. 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
SYNTHESIS, CHARACTERIZATION AND MODIFICATION OF FLEXIBLE POLYURETHANE FOAMS USING RAW MATERIALS FROM BIOPOLYOLS BASED ON PALM OIL AND OTHER VEGETABLE OILS: A REVIEW Neswati Neswati; Novizar Novizar; Syukri Arif; Yusniwati Yusniwati
Jurnal Agroindustri Vol. 9 No. 2 (2019)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.9.2.66-82

Abstract

Flexible polyurethane foams is the most produced foam compared to other types of polyurethane foams. The raw material for polyurethane foams is usually derived from petroleum polyols. The availability of petroleum which is getting thinner needs to be sought alternative raw materials for polyurethane foams from vegetable polyols (biopolyols). The relatively high productivity of palm oil causes the potential of palm oil to be used as raw material for flexible polyurethane foams compared to other vegetable oils. Various formulations and modifications that have been made in synthesizing flexible polyurethane foams from various types of biopolyols are aimed at increasing the usability and to produce flexible polyurethane foams with characteristics close to polyols made from petroleum-based foams.Busa poliuretan fleksibel merupakan busa yang paling banyak diproduksi dibanding dengan jenis busa poliuretan yang lain. Bahan baku busa poliuretan biasanya berasal dari poliol minyak bumi. Semakin berkurangnya ketersediaan  minyak bumi,  maka perlu dicari alternatif  bahan baku busa poliuretan dari poliol nabati (biopoliol). Produktivitas kelapa sawit yang cukup tinggi menyebabkan minyak kelapa sawit cukup potensi digunakan sebagai bahan baku busa poliuretan dibandingkan dengan minyak nabati lain. Berbagai formulasi dan modifikasi yang telah dilakukan dalam mensintesis busa poliuretan fleksibel  dari berbagai jenis biopoliol  bertujuan untuk meningkatkan daya guna dan untuk menghasilkan busa poliuretan fleksibel dengan karakteristik mendekati busa berbahan baku poliol dari minyak  bumi.
Study of Methanol Concentration and Refining Temperature on the Characteristics of Methyl Ester Sulfonate from Waste Cooking Oil Hanjani Putri; Neswati -Neswati; Lisa Rahayu
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 10 No. 3 (2026)
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.v10i3.1135

Abstract

Waste cooking oil is often disposed of carelessly, causing environmental pollution. Waste cooking oil still contains high levels of triglycerides, so it can be used in making surfactants. One environmentally friendly surfactant that can be derived from waste cooking oil is methyl ester sulfonate (MES). MES produced from the sulfonation process still contains di-salt. Di-salt can be reduced through a purification process. This research aimed to obtain the best methanol concentration and purification temperature for the characteristics of waste cooking oil. This study used a complete randomized design (CRD) factorial. The study used methanol concentrations of 40 %, 45 %, and 50 %, with purification temperatures of 45 °C, 50 °C, and 55 °C. The best outcome was obtained at a methanol concentration of 50% and a purification temperature of 55 °C, with characteristics including density 0.8626 g/mL, viscosity 2.3739 mPs, acid number 1.04 mg KOH/g, saponification number 152.87 mg KOH/g, and emulsion stability of 100%.
PEMBUATAN NATA DE COCO PADA KWT BENGKE SAKATO DI KABUPATEN PADANG PARIAMAN SEBAGAI UPAYA PEMANFAATAN LIMBAH PENGOLAHAN KELAPA Wenny Surya Murtius; Novizar Novizar; Rini Rini; Neswati Neswati; Deivy Andhika Permata; Viony Derosya
Jurnal Hilirisasi IPTEKS Vol. 1 No. 4.a (2018)
Publisher : LPPM Universitas Andalas

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

Abstract

KWT Bengke Sakato merupakan kelompok tani yang beranggotakan ibu ibu aktif dari Jorong Bengke Kecamatan VII Koto Sungai Sariak Kabupaten Padang Pariaman. KWT ini aktif bergerak dibidang pengolahan kelapa, diantara produk yang dihasilkan adalah minyak kelapa dan VCO (Virgine Coconut Oil). Sabut dan tempurung kelapa selama ini mereka jual kepada pembuat arang batok kelapa. Namun air kelapa sampai sebelum dilaksanakan IbDM ini masih menjadi limbah (dibuang begitu saja). Sehingga program IbDM ini diangkat untuk memanfaatkan limbah yang ada, agar bernilai ekonomi dan menjadi pendapatan baru bagi anggota kelompok. Program disampaikan melalui beberapa tahap, diantaranya: sosialisasi, penyuluhan, pengolahan (praktek langsung bersama mitra), pendampingan dan evaluasi. Antusiasme peserta sangat tinggi pada saat dilakukan pemograman, sehingga diharapkan kegiatan produksi bisa berlanjut.
PENERAPAN ADMINISTRASI DAN MANAJEMEN KEUANGAN SERTA PEMASARAN DIGITAL BAGI UMKM GARURI DI KOTA PADANG Benni Satria; Syahyan Raesi; Neswati Neswati; Andasuryani Andasuryani; Ferry Lismanto Syaiful; Yurniwati Yurniwati
Jurnal Hilirisasi IPTEKS Vol. 5 No. 2 (2022)
Publisher : LPPM Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jhi.v5i2.576

Abstract

This activity aims to provide skills and abilities related to establishment permits, preparation of Financial Reports, and digital marketing of Garuri Micro Small And Medium Enterprises (SMEs). Garuri (Gaharu of the Republic of Indonesia is a business unit engaged in herbal tea business made from gaharu Garuri is included in the Micro, Small, and Medium Enterprises group, where MSMEs have the following problems: 1) Having a makeshift business place; 2) Unable to access funding in financial institutions; 3) Low entrepreneurial ability; 4) Low business management ability; 5) The level of general education is relatively low; 6) Lack of access to markets; 7) Access to licensing is low 8) Access to technology and information is low. Solving the problems of SMEs above is carried out in stages. The legality of a business license is one of the essential things for business actors. In addition, it is necessary to improve financial management and digital marketing ability. For that, it is necessary: (1). assistance is provided in manufacturing Business Identification Numbers for SMEs instead of SIUP for PT, and (2) financial management and digital marketing training. The methods used by the Universitas of Andalas and Assistance Team for Garuri SMEs are (1) Socialization of online and offline mentoring activities and FGDs; (2) Presentation, (3) Assistance in Data Input, and (4) Monitoring and Evaluation. Assistance in obtaining business permits (NIB) for Garuri SMEs and training in financial management and digital marketing. The results of activities are (1). MSME Garuri already has a business license, (2) assistance to MSMEs has been carried out to improve administration and financial management by filling out a business financial recording application issued by Bank Indonesia under the name SIAPIK; 3. MSME Garuri has created an account to market its products on social media.
Effect of Alternanthera dentata (Moench) Stuchlík Extract Concentration on the Antioxidant Activity and Physicochemical Properties of Lip Balm Cindi Simbolon; Neswati -Neswati; Santosa Santosa
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 10 No. 3 (2026)
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.v10i3.1056

Abstract

Alternanthera dentata (Moench) Stuchlík is a wild plant widely distributed in tropical regions. A. dentata (Moench) Stuchlík contains bioactive compounds that act as antioxidants. The addition of natural coloring to lip balm is useful for increasing its functional value; not only is it useful for moisturizing and maintaining healthy lips, but it also improves the aesthetics of the user. The aim of this study was to determine the optimal concentration of A. dentata (Moench) Stuchlík leaf extract in the formulation based on the antioxidant activity and physicochemical properties of the lip balm. The results showed that high levels of A. dentata (Moench) Stuchlík extract increased the antioxidant activity of lip balm, but molding the formulation into a stable stick form became difficult. Lip balm has very low antibacterial activity. The best addition of A. dentata (Moench) Stuchlík extract was 1.2 %. The physicochemical properties of lip balm were antioxidant activity at 82.7 %, antibacterial activity of 0.34 mm, homogeneous, melting point of 55 °C, pH 4.97, stability on the fourth day, and humidity of 47.27%.  The sensory analysis of the product was carried out by panelists using a scale of 1-5 (very dislike - very like), showing product color 4.24, texture 3.63, and aroma 4.04. However, the addition of 1.2% extract resulted in a softer lip balm texture, making it less suitable for molding into a stick form. Therefore, the product is more appropriately packaged in small containers, such as pots or screw-cap jars, to maintain its practicality and ease of use. Further studies are recommended to investigate the stability of natural colorants in the formulation. Overall, A. dentata (Moench) Stuchlík extract shows strong potential as a natural coloring agent while also providing antioxidant properties that may help maintain lip health. Contribution to Sustainable Development Goals (SDGs):SDG 9: Industry, Innovation and InfrastructureSDG 12: Responsible Consumption and Production
Penambahan Ekstrak Daun Sirih Cina (Peperomia pellucida, L.) terhadap Karakteristik Sabun Padat Transparan Berbasiskan VCO Neswati, Neswati; Ismanto, Sahadi Didi; Annisa, Nur
Teknotan: Jurnal Industri Teknologi Pertanian Vol 20, No 2 (2026): TEKNOTAN, Agustus 2026
Publisher : Fakultas Teknologi Industri Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jt.vol20n2.11

Abstract

Ekstrak Peperomia pellucida (L.) Kunth mengandung senyawa bioaktif yang berfungsi sebagai antibakteri. Ekstrak Peperomia pellucida (L.) Kunth meningkatkan nilai fungsional sabun padat transparan sebagai produk antibakteri. Penelitian ini bertujuan untuk menentukan konsentrasi ekstrak Peperomia pellucida (L.) Kunth terbaik berdasarkan aktivitas antibakteri dan sifat fisikokimia sabun padat transparan. Penelitian ini dilakukan dalam 2 tahap: ekstraksi Peperomia pellucida (L.) Kunth dengan ekstraksi berbantuan ultrasonik dan pembuatan sabun padat transparan dengan menambahkan ekstrak. Perlakuan penelitian terdiri dari 5 taraf konsentrasi ekstrak Peperomia pellucida (L.) Kunth (0%, 0,3%, 0,7%, 1,1%, 1,5%) dengan 3 kali pengulangan. Parameter yang dianalisis dan diuji adalah kadar air dan zat volatil, pH, kadar lemak, zat tidak larut etanol, asam lemak bebas, uji transparansi sabun, dan aktivitas antibakteri. Hasil penelitian menunjukkan bahwa penggunaan ekstrak 0,7% menghasilkan sabun padat dengan transparansi dan aktivitas antibakteri terbaik. Penggunaan ekstrak yang tinggi dapat meningkatkan aktivitas antibakteri tetapi mengurangi transparansi sabun.
Co-Authors - Andasuryani Alfi Asben Anak Agung Istri Sri Wiadnyani Ananda Agung Perkasa Annisa Putri Anwar Kasim Azrifirwan, Azrifirwan Benni Satria Cindi Simbolon Deivy Andhika Permata Derosya, Vioni Detramadani, Detramadani Dini Novita Sari Effendi Effendi Fauzan Azima Ferry Lismanto Syaiful Fitriani Kasim Hanjani Putri Hasbullah Hasbullah Hendra Saputra Hijra, Reza Isa Istiqomah Kiki Yulianto Kurnia Harlina Dewi Kurnia Harlina Dewi Netty Sri Indeswari Nevara, Gita Addelia Nola Resgita Novizar Nazir Nur Annisa Nuraini Azizah Putri, Desi Rahmadani Rahayu, Lisa Rahmadanis Rahmadanis Rahmi, Ira Desri Rini B Risa Meutia Fiana Rozalia, Rozalia RR. Ella Evrita Hestiandari Sahadi Didi Ismanto Sahadi Sahadi Santosa Santosa Santosa Sayuti, Kesuma Selvia, Anggun Ayu Syafira, Salsabila Putri Syahyan Raesi Syukri Arief Syukri Arif Tri Larasati, Tri Tuty Anggraini Viony Derosya Wanda Santika Wenny Surya Murtius Yurniwati Yurniwati Yurniwati Yusniwati Yusniwati Zuraida Zaki