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All Journal Jurnal Teknologi Dan Industri Pangan Teknotan: Jurnal Industri Teknologi Pertanian Jurnal Floratek Jurnal Litbang Industri Jurnal Sains dan Teknologi Pangan Jurnal Aplikasi Teknologi Pangan Journal of Applied Agricultural Science and Technology Ensiklopedia of Journal Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat Eksakta : Berkala Ilmiah Bidang MIPA Jurnal Teknologi Pertanian Andalas Jurnal Ners Andalasian International Journal of Agricultural and Natural Sciences AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Jurnal Litbang Industri Jurnal Riset Indragiri SAINTI: Majalah Ilmiah Teknologi Industri Andalasian International Journal of Social and Entrepreneurial Development
Sayuti, Kesuma
Andalas University
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Characteristics of Analog Jerky from Moringa Leaves (Moringa Oleifera L.) with the Addition of White Oyster Mushroom (Pleurotus Ostreatus) Powder Elvinas, Rici; Sayuti, Kesuma; Azima, Fauzan
Andalasian International Journal of Agriculture and Natural Sciences (AIJANS) Vol. 3 No. 02 (2022)
Publisher : Lembaga Penelitian dan Pengabdian, Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/aijans.v3.i02.20-41.2022

Abstract

This study aims to determine the effect of differences of white oyster mushroom powder addition to the characteristic of beef jerky analog from Moringa leaves and to determine the best beef jerky analogs of moringa leaves with white oyster mushroom powder addition based on chemical, physical, and organoleptic analysis. This research used a Completely Randomized Design (CRD) with 4 treatments (the addition of white oyster mushroom 0%, 40%, 50%, and 60%) with 5 replications. The research data were analyzed using ANOVA and if it had significantly different, continued with Duncan's New Multiple Range Test (DNMRT) at a 5% significance level. The observation showed that the addition of white oyster mushroom powder had a significant effect on water content, ash content, fat content, protein content, crude fiber content, yield, and organoleptic on color, aroma, and taste, but it has no significant effect on the hardness and organoleptic texture. The best beef jerky analogs of moringa leave with white oyster mushroom powders based on chemical, physical, and organoleptic was beef jerky of D treatment (addition white oyster mushroom powder 60%) with characteristics of average yield 68.87%, hardness 39.01 %, water content 3.63%, ash content 6.38%, fat content 14.25%, protein content 15.01%, crude fiber content 8.14%, organoleptic of color 4.05 (like), aroma 3,90 (like), taste 3,35 (neutral), and texture 3,85 (like). Keywords: White oyster mushroom, Characteristic, Moringa leaves, Jerky analog
The Effect of Ginger (Zingiber officinale) Extract Addition on The Characteristics of Chayote (Sechium edule (Jacq.) Sw.) Syrup Amelia, Kharisma; Sylvi, Diana; Sayuti, Kesuma
EKSAKTA: Berkala Ilmiah Bidang MIPA Vol. 26 No. 02 (2025): Eksakta : Berkala Ilmiah Bidang MIPA (E-ISSN : 2549-7464)
Publisher : Faculty of Mathematics and Natural Sciences (FMIPA), Universitas Negeri Padang, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/eksakta/vol26-iss02/600

Abstract

This study aimed to evaluate the effect of adding ginger (Zingiber officinale) extract on the physical, chemical, microbiological, and sensory properties of chayote (Sechium edule) syrup, a potential functional drink developed from local agricultural produce. The research was designed using a Completely Randomized Design (CRD) with five levels of ginger extract addition (0%, 10%, 20%, 30%, and 40%) and three replications. Data were analyzed using Analysis of Variance (ANOVA), and Duncan’s New Multiple Range Test (DNMRT) at a 5% significance level was applied when significant differences were detected. The results showed that increasing the concentration of ginger extract significantly improved syrup viscosity (up to 1568.67 cP), phenol content (up to 45.65 mg GAE/g), and antioxidant activity (up to 46.03%), while reducing TPC to 2.7×10² CFU/g. The most preferred formulation was at 30% ginger extract addition, yielding a product with desirable sensory qualities and balanced composition. Color analysis using °Hue showed a shift towards deeper yellow tones, although this was not statistically significant. High viscosity contributes to better texture and product stability, while elevated phenol and antioxidant content enhance the health-promoting potential of the syrup. These attributes are essential in designing functional beverages. 
Characteristics and Glycemic Index of Corn “Kipang” added by Coconut Dregs Refdi, Cesar Welya; Sayuti, Kesuma; Yasen, Nadia Mardiah; Fajri, Prima Yaumil
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 1 (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.v9i1.613

Abstract

This study aimed to investigate the impact of incorporating coconut dregs on the characteristics of corn kipang, identify the optimal addition level based on organoleptic and chemical tests, and determine the glycemic index of kipang products with coconut dreg additions. The research design was completely randomized (CRD) with six treatments and three replications. The treatments given in this study were A (0%), B (2% coconut dregs), C (4% coconut dregs), D (6% coconut dregs), E (8% coconut dregs), and F (10% coconut dregs). The research data were statistically analyzed using ANOVA and continued with DNMRT analysis at the 5% level. The best treatment based on chemical analysis of organoleptic tests, chemical analysis of corn kipang with the addition of coconut dregs is treatment F (addition of 15% coconut dregs) with the following average values: moisture content (8.13%), ash content (1.67 %), fat (6.90%), protein (4.04%), carbohydrates (79.27%), crude fiber (4.40%), glycemic index (56.35%) and organoleptic acceptance values with the average panelists' preference for color was 3.77 (liked), aroma 4.07 (liked), and taste 4.27 (liked), and crispness 4.10 (liked). Corn kipang products with 10% coconut dregs are classified as medium IG category (56.35), while corn kipang products without adding coconut dregs are classified as high IG category (75.31). This shows that adding coconut dregs can reduce the IG value of a product. Contribution to Sustainable Development Goals (SDGs)SDG 3: Good Health and Well-beingSDG 9: Industry, Innovation and InfrastructureSDG 12: Responsible Consumption and Production
Agricultural Potential of Yellow Pumpkin (Cucurbita moschata Duch.) as a Sustainable Horticultural Commodity: A Bibliometric Review of Global Data Asmira, Sepni; Syarif, Auzar; Azima, Fauzan; Sayuti, Kesuma
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 3 (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.v9i3.750

Abstract

Pumpkin is one of the agricultural commodities with potential as a functional food ingredient, supported by its nutritional value and availability. Many studies have been conducted on pumpkin, including its nutritional composition, bioactive carotenoid compounds, sustainable agricultural cultivation, waste management, and utilisation as a functional food.  However, a bibliometric analysis of the agricultural potential of pumpkin has never been conducted. This study aims to map research trends on pumpkin and its potential as an agricultural commodity in the last 25 years (2000-2025). Research data were obtained from the ScienceDirect database and visualised using VOSviewer. The data visualisation showed that pumpkin is closely related to carotenoids, its main bioactive compounds. In addition, pumpkin has been associated with grafting techniques widely used in cucurbitaceae, especially in cucumber and watermelon. The most recent research on pumpkin focuses on pumpkin analogue rice, sensory analysis, and metabolomics. By visualizing the agricultural potential of pumpkin, the trend and development over time can be clearly seen. This visualisation can serve as a reference for researchers to identify the research gap in pumpkin and its future potential. Contribution to Sustainable Development Goals (SDGs):SDG 3 (Good Health and Well-Being)SDG 12 (Responsible Consumption and Production)SDG 17 (Partnerships for the Goals)
Community Service- Disaster Covid-19 (PKM-BC19) In Alai Parak Kopi And Sweet Water Beach, Padang City, West Sumatera Province Sayuti, Kesuma; Nagara Putra, Prima
Andalasian International Journal of Social and Entrepreneurial Development Vol. 1 No. 02 (2021): 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.1.02.49-56.2021

Abstract

Community Service for the Covid-19 Disaster (PKM-BC) is an activity carried out by students accompanied by supervisors which aims to help the government to overcome the spread of the Covid-19 outbreak, in this service activity students act as providers of education to the community, regarding the symptoms of Covid-19 and cleanliness to prevent the transmission of Covid-19 and also help provide basic material assistance for people in need during this pandemic, so that people are expected to be more assisted and alert in responding to the spread of Covid-19. This activity was carried out in several areas in the city of Padang, especially in Alai Parak Kopi and the Air Manis Beach area, Padang City, West Sumatra Province. The work program carried out includes main activities, supporting and additional activities. The main activity of this service is the distribution of basic necessities, hand sanitizer and masks. As well as supporting activities from this service, in collaboration with Perumda PSM in the water sweet beach area, the work program is the enforcement of the Covid-19 protocol, spraying disinfectants and cleaning the sweet water beach. Supporting activities are making videos of making chlorophyll juice by utilizing local water spinach in the Alai Parak Kopi area.
Antioxidant Activity of “Kolang Kaling” Jam which is added with “Pucuk Merah” (Syzygium oleana) Fruit Juice Sayuti, Kesuma; Neswati, Neswati; Hijra, Reza; Effendi, Effendi
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 4 No. 1 (2020)
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.v4i1.36

Abstract

“Kolang kaling” is the endosperm of Arenga pinnata seed that contains galactomannan so it can be made into jam. This research was aimed to study the effect of “Pucuk merah” fruit juice as a natural colorant and antioxidant sources on antioxidant activity of the jam. This research used an experimental design with different levels of the juice of “Pucuk merah” fruit (6%, 8%, 10%, and 12%). Observations were anthocyanin level (pH differential method), total phenol (by Follin-Ciocalteu method) and antioxidant activity (by DPPH method) of the jam. It was found that the addition of the concentration level of “Pucuk merah” fruit juice had a statistically significant effect on the anthocyanin and total phenol level of the jam. The more the juice was added, the higher the anthocyanin level (2.82 ± 0.13 ppm; 3.76 ± 0.29 ppm; 3.88 ± 0.11 ppm; and 4.20 ± 0.52 ppm, respectively) and the higher the total phenol level (382 ± 1.53 mg GAE/100g; 431 ± 3.06 mg GAE/100g; 540 ± 1.53 mg GAE/100g and 547 ± 6.43 mg GAE/100g, respectively). By using sensory evaluation, the best product was the addition of 12% of the juice; the antioxidant activity was 628 ppm.
The Effect of the Addition of Citrus Fruits Juice on The Physical and Chemical Characteristics of Sapodilla (Manikara zapota) Sliced Jam Sayuti, Kesuma; Mutiara, E P; Silvy, D
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.v7i2.248

Abstract

This study aims to determine the effect of various citrus fruit juices on the qualities of sliced sapodilla jam. Completely randomized design (CRD) with four treatments and four replications. A (2% citric acid) served as the control, B (26% lime juice), C (26% lemon juice), and D (26% kaffir lime juice) were the treatments. The data were statistically examined using ANOVA and Duncan's New Multiple Range Test (DNMRT) at the 5% significance level. The addition of citrus fruit juice had a substantial influence on the jam's folding test, total titrated acid, pH value, water content, ash content, total dissolved solids, total sugar, crude fiber, and vitamin C did not affect its water activity. According to the chemical features, the addition of lime juice as a source of citric acid resembles the characteristics of sheet jam made with pure citric acid more closely.
Characteristic of White Glutinous Sticky Rice “Kipang” added by Coconut Dregs Sayuti, Kesuma; Refdi, C,W; Ramadani, P
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.v7i3.335

Abstract

This study aimed to determine the effect of coconut dregs addition on white glutinous sticky rice “Kipang” characteristics. The study used a CRD with six treatments and three replications. The treatments applied in this study is coconut dreg, consisting of A (0%), B (5%), C (10%), D (15%), E (20%), and F (25%). The data were analyzed using ANOVA and subsequently subjected to DNMRT at the 5% significance level. The study showed that adding coconut dreg affected moisture content, protein, fat, carbohydrates, crude fiber, total sugar, and organoleptic acceptance such as color, taste, and crispiness. However, it did not significantly affect the ash content and the organoleptic acceptance of the aroma. The best treatment was F product (25%) with moisture content (6.44%), ash content (0.93%), fat content (13.4%), protein content (3.17%), carbohydrates content (75.73%), crude fiber (4.47%), total sugar (42.88%) and organoleptic acceptance for color 4.43 (like), aroma at 4.23 (like), taste 4,33 (like) and fragility at 4.23 (like). The glycemic index of the product was (67.92%)
The Effect of Adding Coconut Dregs (Cocos nucifera L.) on “Wajik” Characteristics Sayuti, Kesuma; Syukri, Daimon; Padilah, Rahmi
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.v8i3.519

Abstract

This study aims to determine the effect of adding coconut dregs on the characteristics of wajik based on organoleptic and chemical tests. The research design used was a Completely Randomized Design (CRD) with 5 treatments, namely A (without adding coconut dregs), B (addition of 1% coconut dregs), C (addition of 2% coconut dregs), D (addition of 3% coconut dregs), and E (addition of 4% coconut dregs) with 3 replications. The research data were statistically analyzed using Analysis of Variance (ANOVA) and continued with Duncan's New Multiple Range Test (DNMRT) analysis at the 5% level. The results showed that adding coconut dregs had a significant effect on, fat content, crude fiber, sucrose, total energy, and organoleptic including color, aroma, taste, and texture. However, it had no significant effect on ash content. The best treatment was wajik with the addition of 3% coconut dregs, with ash content of 0.78%, fat content of 14.31%, protein content of 2.58%, crude fiber of 6.42%, total energy of 329.51 kcal, and a liking level for color 3.80 (like), aroma 3.84 (like), taste 3.60 (like), and texture 3.80 (like).
PENGARUH PENAMBAHAN TEPUNG RUMPUT LAUT (Eucheuma cottonii) TERHADAP KARAKTERISTIK DAN INDEKS GLIKEMIK NASI PUTIH Sayuti, Kesuma
Jurnal Teknologi Pertanian Andalas Vol 29 No 1 (2025)
Publisher : Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jtpa.29.1.48-61.2025

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh penambahan tepung rumput laut terhadap karakteristik dan indeks glikemik beras putih. Beras putih merupakan makanan pokok masyarakat Indonesia dan diketahui memiliki indeks glikemik yang tinggi. Salah satu upaya yang dapat mengubah karakteristik dan indeks glikemik beras putih adalah dengan penambahan tepung rumput laut. Desain penelitian ini adalah eksperimen yang dilakukan dalam dua tahap: (1) Menentukan produk yang paling diterima secara organoleptik menggunakan Rancangan Acak Lengkap (RAL) dengan empat perlakuan (penambahan tepung rumput laut 1%, 2%, 3% dan 4%), yang dianalisis secara statistik menggunakan Analisis Varians (ANOVA); dan (2) Membandingkan produk dengan penambahan tepung rumput laut terbaik terhadap kontrol dari segi organoleptik, kimia, dan fisik menggunakan uji-t sampel independen, sedangkan data indeks glikemik disajikan secara deskriptif. Hasil penelitian tahap 1, menunjukan perlakuan terbaik adalah perlakuan C (penambahan tepung rumput laut 3%). Penelitian tahap 2 menunjukkan tidak ada perbedaan tingkat penerimaan secara organoleptik (p>0,05) antara kontrol dengan perlakuan terbaik. Sedangkan kadar air, abu, lemak, protein, dan serat lebih tinggi pada produk C dibandingkan dengan kontrol (p<0,05). Kadar guka total dan kadar karbohidrat lebih rendah dari control (p<0,05). Tepung rumput laut efektif menurunkan indeks glikemik beras putih, dimana nilai Indeks glikemik (IG) produk C adalah 42,17 dalam kategori rendah, sedangkan IG kontrol adalah 58,03 dalam kategori sedang
Co-Authors Aisman Aisman Amelia, Kharisma Anak Agung Istri Sri Wiadnyani Anna Anggraini Anwar Kasim Aries Kusumawati Armenia, Armenia Asmira, Sepni Auzar Syarif C,W Refdi Cesar Welya Refdi D Silvy Daimon Syukri Deivy Andhika Permata Desniorita Desniorita Dewi, Yossie Kharisma Diana Sylvi Dini Novita Sari E P Mutiara Effendi Effendi Effendi Effendi Ekasari Putri, Nurwanita Elvinas, Rici Etti Swasti F. Failisnur Fajratul Yanda Fajri, PY Fauzan Azima Feby Andini Felga Zulfia Rasdiana Firdausni Firdausni Gustiarini Rika Putri Hanifah Andryani Hasbullah Hasbullah Hasbullah Hasbullah Hazli Nurdin Heni Pujiastuti Hijra, Reza Irfan Suliansyah Ismed Ismed Maria Liko K Tapun Mutiara, E P Nagara Putra, Prima Neswati Neswati Neswati Neswati Netty Sri Indeswari Norio Muto Novelina Novizar Nazir Novizar Novizar Novizar Novizar Novizar, Novizar P Ramadani Padilah, Rahmi Prima Yaumil Fajri Purnama Dini Hari PY Fajri Ramadani, P Refdi, C,W Reni Koja Reza Hijra Rina Yenrina Rince Alfia Fadri Rince Alfia Fadri Rini B Rini Rini Sahadi Didi Ismanto Sari, Intan Derlia Selly Harnesa Putri Sepni Asmira Silvy, D Surini Siswarjono Sylvi, Diana Tapun, Maria Liko K Tuty Anggraini Wellyalina, Wellyalina Welya Refdi, Cesar Yasen, Nadia Mardiah