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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 Jurnal Hilirisasi IPTEKS (JHI) 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 Rici Elvinas; Kesuma Sayuti; Fauzan Azima
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
A Bibliometric Analysis of Physalis angulata, an Underexplored Agri-Food Resource for Diabetes Management Sepni Asmira; Auzar Syarif; Fauzan Azima; Kesuma Sayuti
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 10 No. 1 (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.v10i1.961

Abstract

Diabetes remains a global challenge, including in Indonesia. Long-term use of commercial drugs has side effects on diabetes patients, therefore exploration and development of natural alternatives must be carried out to minimize the effects of commercial drugs. P. angulata is one of the medicinal plants found in Indonesia that has traditionally been widely used for diabetes treatment, but it has not been widely explored. Although there are a number of studies examining the biological benefits of P. angulata, bibliometric studies are still limited. This study aims to bibliometrically analyze scientific publications from 2000 to 2025 regarding the use of P. angulata in diabetes. We analyzed 288 documents from several publication databases: Scopus, PubMed, and Google Scholar, using VOSviewer. The analysis included publication trends, keyword occurrence, and experimental studies that had been conducted. Publication trends showed an increase, which peaking in 2025 with 32 documents. The Journal of Ethnopharmacology is the top publisher on P. angulata and its association to diabetes. Keyword occurrence reveals that P. angulata is associated with medicinal plants, ethnobotany, phytochemistry, and biological activity, whereas studies on diabetes exist but are confined to in vivo and in vitro investigations, with no clinical trials or food development occurring. A review of experimental studies reveals that P. angulata's bioactive components include antihyperglycemic and antioxidant properties, as well as pancreatic and kidney protective benefits. Recent research has begun to investigate molecular pathways using a molecular docking approach. In conclusion, the findings of this bibliometric analysis suggest that P. angulata has high potential as an agri-food-based bioactive source for diabetes treatment. However, further research is needed, notably in terms of extract standardization, clinical validation in individuals, and the development of future functional food-based formulations followed up by reliable scientific evidence.
Effect of Ultrasonication Time on Structural, Morphological, and Functional Properties of Sugar Palm (Arenga pinnata Merr.) Flour Nanofibers Tuty Anggraini; Kesuma Sayuti; Siti Sarah Humaira; Arif Rahman Zuhri; Rina Yenrina; Arif Rizkika Putra
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 10 No. 1 (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.v10i1.972

Abstract

Sugar palm (Arenga pinnata) flour has the potential to be developed into nanofibers for use as natural biopolymer materials. Ultrasonication is a promising method for modifying particle size and structural properties; however, the effects of different ultrasonication times on the characteristics of sugar palm flour nanofibers have not been fully explored. This study analysed the effect of different ultrasonication times on the physicochemical properties of sugar palm flour nanofibers produced with an ultrasonic probe homogeniser. A Completely Randomized  Design (CRD) was applied with five ultrasonication times: 0 (control), 30, 60, 90, and 120 minutes, each with three replications. The evaluated parameters included morphology (SEM), particle size, crystallinity (XRD), viscosity, and color characteristics (CIE L*, a*, b*). Increasing ultrasonication time significantly reduced particle size from 177.33 ± 85.55 nm to 19.8 ± 14.89 nm, resulting in a smoother, more homogeneous nanofiber morphology. XRD analysis revealed an amorphous diffraction pattern within the 2? range of 13–25°, indicating the absence of an ordered crystalline structure. The viscosity remained largely stable (9522–9524 mPa·s) between all treatments. Color analysis showed stable L*, a*, and b* values, suggesting that ultrasonication did not induce pigment degradation or noticeable visual changes. These findings demonstrate that prolonged ultrasonication effectively produces uniform, stable, and nano-sized sugar palm flour fibers. Contribution to Sustainable Development Goals (SDGs):SDG 3: Good Health and Well-beingSDG 9: Industry, Innovation and InfrastructureSDG 12: Responsible Consumption and Production
INOVASI PRODUK RENDAH KALORI: PENGEMBANGAN UMKM D'ROOSE CAKE DENGAN PEMANIS ALAMI STEVIA DI KOTA PADANG Daimon Syukri; Rini Bahar; Ratni Prima Lita; Wellyalina Wellyalina; Novelina Novelina; Purnama Dini Hari; Rina Yenrina; Kesuma Sayuti; Tuty Anggraini; Aurelia Amaliyah Tarumiyo; Yasmin Azzahra
Jurnal Hilirisasi IPTEKS Vol. 8 No. 1 (2025)
Publisher : LPPM Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jhi.v8i1.861

Abstract

The purpose of the service activity is to innovate D'Roose Cake products into functional cakes that can create opportunities and ace cards for D'Roose Cake businesses that can adjust the development and demand for healthy products that are currently trending in the market. The research conducted was qualitative by conducting a case study of innovative products using stevia. The implementation was carried out in three stages, first the preliminary stage where socialization and discussion with partners were carried out regarding the objectives, targets, and outcomes of the program. Second, the implementation stage, conducting research and modifications to existing product recipes, namely banana sponge cake. Third, the evaluation stage, at this stage an evaluation of public acceptance of the innovative product is carried out. The results of this activity increased production capacity through upgrading the baking equipment or oven. After upgrading the equipment, it can now produce 150 loaves of bread in ± 4 hours. Then the innovative products were tried to the market at the Car Free Day activity at Gor H. Agus Salim, getting a good consumer response. The conclusion of this activity is that UMKM D'Roose Cake is one of the cake and bakery industries that has a P-IRT distribution permit and is halal certified. The constraints faced by these MSMEs are limitations in production capacity. In response to this, efforts were made to develop the production of D'Roose Cake MSME products through increasing the capacity of production equipment and developing stevia-based products.
Co-Authors Aisman Aisman Amelia, Kharisma Anak Agung Istri Sri Wiadnyani Anggraini, Anna Anwar Kasim Aries Kusumawati Arif Rahman Zuhri Arif Rizkika Putra Armenia, Armenia Asmira, Sepni Aurelia Amaliyah Tarumiyo 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 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 P Ramadani Padilah, Rahmi Prima Yaumil Fajri Purnama Dini Hari PY Fajri Ramadani, P Ratni Prima Lita Refdi, C,W Reni Koja Reza Hijra Rici Elvinas Rina Yenrina Rince Alfia Fadri Rince Alfia Fadri Rini B Rini Bahar Rini Rini Sahadi Didi Ismanto Sari, Intan Derlia Selly Harnesa Putri Silvy, D Siti Sarah Humaira Surini Siswarjono Sylvi, Diana Tapun, Maria Liko K Tuty Anggraini Wellyalina, Wellyalina Welya Refdi, Cesar Yasen, Nadia Mardiah Yasmin Azzahra