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All Journal AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian Jurnal Aplikasi Teknologi Pangan Dinamisia: Jurnal Pengabdian Kepada Masyarakat JURNAL PENDIDIKAN TAMBUSAI Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat Jurnal Hilirisasi IPTEKS (JHI) Eksakta : Berkala Ilmiah Bidang MIPA Jurnal Teknologi Pertanian Andalas Ensiklopedia Social Review Agroteknika Food ScienTech Journal Bioscientist : Jurnal Ilmiah Biologi Andalasian International Journal of Agricultural and Natural Sciences Fruitset Sains : Jurnal Pertanian Agroteknologi AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Jurnal Andalas: Rekayasa dan Penerapan Teknologi Andalasian International Journal of Social and Entrepreneurial Development Journal of World Future Medicine, Health and Nursing International Journal Of Synergi In Law, Criminal And Justice
Ismed Ismed
Universitas Andalas
Agriculture, Biological Sciences & Forestry Humanities Astronomy Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Dentistry Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Mechanical Engineering Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

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Protein Content Analysis of Protease Enzymes Extracted from Ficus Species and Papaya Using Qubit Fluorometer Ismed, Ismed; Yenrina, Rina; Hasbullah, Hasbullah; Syukri, Daimon; Yusniwati, Yusniwati
Bioscientist : Jurnal Ilmiah Biologi Vol 12, No 2 (2024): December
Publisher : Department of Biology Education, FSTT, Mandalika University of Education, Indonesia.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/bioscientist.v12i2.13683

Abstract

This study aims to quantify the protein content in crude ficin enzymes obtained from the fruit and latex of various Ficus species and Papaya. This research has been encouraged by the considerable potential of these enzymes in different biotechnological applications, while data with regard to the protein content of these enzymes is limited. This study used a quantitative approach using qubit fluorometer to quantify the protein content in crude enzymes derived from the fruit and latex of these plants. Based on results, the protein content in crude ficin enzymes, two types of research obtained from Ficus aurata (Miq.) fruit was 0.92µg/ml and from papaya fruit as 3.16 µg/ml. For latex, it was observed that the protein content in crude ficin enzymes was determined as 6.14 µg/ml for Ficus aurata (Miq.), 2.58 µg/ml for Ficus racemosa L., and 5,27 µg/ml for Ficus padana Burm.f.. The protein content from papaya latex was 15,98 µg/ml. These findings show the differences in the protein content of the enzymes obtained from different species of Ficus and Papaya as a basis for further study on using these enzymes for biotechnological purposes.
Halal Industrial Village Assistance and Signing Cooperation Agreement With Batu Gadang Village Aisman, Aisman; Rini, Rini; Hasbullah, Hasbullah; Sylvi, Diana; Hari, Purnama Dini; Ismed, Ismed; Refdi, Cesar Welya; Wellyalina, Wellyalina; Rasdiana, Felga Zulfia; Koja, Reni; Nova, Bastian; Wati, Linda
Andalasian International Journal of Social and Entrepreneurial Development Vol. 2 No. 02 (2022): 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.v2.i02.9-12.2023

Abstract

This community service activity carried out by the Faculty of Agricultural Technology, Andalas University, Padang, is in collaboration with the Batu Gadang Village, Lubuk Kilangan District, Padang City. The activity location is in the Batu Gadang (Indarung) Lurah Office which has been prepared in such a good way, in the Batu Gadang Village there are still MSMEs that do not have halal certification and have the potential to be used as a model for a halal food industry village in West Sumatra. The main problem encountered is the lack of information received by MSME actors in the Batu Gadang Village to obtain halal certificates. Therefore, it is necessary to provide assistance to MSME actors in the Batu Gadang sub-district from the beginning until the issuance of the halal certificate
Analysis of the Effectiveness of the Execution of Mortgage Rights from the Perspective of the Principle of Good Faith and Balance of Interests Ismed, Ismed; Fitri Rafianti; Henry Aspan
International Journal of Synergy in Law, Criminal, and Justice Vol. 2 No. 3 (2025): SLP-IJSLCJ
Publisher : PT. Sinergi Legal Publisher

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Abstract

Parate execution of mortgage rights is a legal instrument that grants extraordinary authority to creditors to auction collateral objects without going through the courts, as stipulated in Article 6 and Article 14 paragraph (2) of Law Number 4 of 1996 concerning Mortgage Rights. This mechanism is normatively claimed as a form of efficiency and legal certainty in resolving problem loans. However, in practice, the implementation of parate execution is fraught with inequality and potential violations of the principle of justice, especially for debtors. Many debtors are forced to lose assets through public auctions conducted unilaterally, without room for negotiation, without adequate supervision, even at auction prices that do not reflect fair market value. As a result, instead of settling their debts, debtors are trapped in the trap of remaining debt after execution. This proves that the law has been used to perpetuate the economic domination of creditors and ignore the basic rights of debtors. This research shows that the concept of parate execution in the UUHT does not fully reflect the principles of good faith and balance of interests as mandated in Article 1338 paragraph (3) of the Civil Code and the decisions of the Constitutional Court. The imbalance in bargaining position between creditors and debtors is not compensated by adequate legal protection. Therefore, it is necessary to reformulate the norms, including limiting the right of unilateral execution, strengthening the space for negotiation, and developing alternative auction mechanisms that are fairer and more transparent. Without fundamental corrections, parate execution will continue to be a tool for legalizing structural inequalities that harm social justice and negate the spirit of the law as a guardian of the human rights of every citizen.
Lemon Flavored Cleaner To Protect The Society On Large-Scale Social Restrictions In Padang City, West Sumatera Province Ismed, Ismed; Rina, Yenrina; Tuty, Anggraini; Diana, Silvy; Efrina, Efrina
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.1.02.11-13.2021

Abstract

Background: The corona pandemic has wreaked havoc all across the world, especially in Indonesia.Hand washing with soap or hand sanitizer is one approach to help prevent the transmission of the coronavirus. To aid in the prevention of the corona virus, a variety of hand sanitizers have been developed.Methodology: Therefore, hand sanitizers made from alcohol with lemon aroma have been produced anddistributed to the community around the residence of the academic community of Andalas University. Thishand sanitizer is made independently using ingredients such as alcohol, glycerin, water, hydrogen peroxideand lemon extract. Conclusion: The distributed hand sanitizer is highly accepted by the community becauseof the increasing need for personal hygiene due to the increasingly massive spread of the corona virus. It ishoped that this activity can be done continuously.
Protein Content Analysis of Protease Enzymes Extracted from Ficus Species and Papaya Using Qubit Fluorometer Ismed, Ismed; Yenrina, Rina; Hasbullah, Hasbullah; Syukri, Daimon; Yusniwati, Yusniwati
Bioscientist : Jurnal Ilmiah Biologi Vol. 12 No. 2 (2024): December
Publisher : Department of Biology Education, FSTT, Mandalika University of Education, Indonesia.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/bioscientist.v12i2.13683

Abstract

This study aims to quantify the protein content in crude ficin enzymes obtained from the fruit and latex of various Ficus species and Papaya. This research has been encouraged by the considerable potential of these enzymes in different biotechnological applications, while data with regard to the protein content of these enzymes is limited. This study used a quantitative approach using qubit fluorometer to quantify the protein content in crude enzymes derived from the fruit and latex of these plants. Based on results, the protein content in crude ficin enzymes, two types of research obtained from Ficus aurata (Miq.) fruit was 0.92µg/ml and from papaya fruit as 3.16 µg/ml. For latex, it was observed that the protein content in crude ficin enzymes was determined as 6.14 µg/ml for Ficus aurata (Miq.), 2.58 µg/ml for Ficus racemosa L., and 5,27 µg/ml for Ficus padana Burm.f.. The protein content from papaya latex was 15,98 µg/ml. These findings show the differences in the protein content of the enzymes obtained from different species of Ficus and Papaya as a basis for further study on using these enzymes for biotechnological purposes.
Characteristic of Antioxidant-Rich “Teh Talua” Instant Using the Foam Mat Drying Method Rasdiana, Felga Zulfia; Ismed, Ismed; Refdi, Cesar Welya; Fauzi, Yusma Resti
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.v7i3.364

Abstract

This research aims to determine the formulation and characteristics of the best instant “teh talua” with the addition of red ginger and areca nut. In this study, 5 treatments were used, namely without addition (control), with the addition of red ginger juice (5% and 10%), and with the addition of areca nut extract (5% and 10%). The data obtained were subjected to statistical analysis using Analysis of Variant (ANOVA) and continued with Duncan's New Multiple Range Test (DNMRT) at a significance level of 5%. The results showed that each treatment had a significant effect on water content, ash content, protein content, fat content, carbohydrate content, water activity (Aw), and antioxidant activity. The best treatment is treatment B (with the addition of red ginger juice 5%) with a water content of 17.90%, ash content of 1.58%, protein content of 3.09%, fat content of 12.39%, carbohydrate content of 64.98%, water activity (Aw) 0.523%, and antioxidant activity 54.98%.
Nutrition Care Action for Preschool Children as an Effort to Reduce the Risk of Stunting: Aksi Peduli Gizi pada Anak Prasekolah sebagai Upaya Penurunan Angka Risiko Stunting Sembiring*, Nur Pelita; Maya, Sofya; Aulawi, Tahrir; Syuryadi, Novfitri; Ismed, Ismed; Herawati, Netty; Nasri, Farida
Dinamisia : Jurnal Pengabdian Kepada Masyarakat Vol. 8 No. 4 (2024): Dinamisia: Jurnal Pengabdian Kepada Masyarakat
Publisher : Universitas Lancang Kuning

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31849/dinamisia.v8i4.11409

Abstract

Stunting adalah salah satu bentuk malnutrition yang disebabkan oleh kekurangan gizi dalam jangka waktu yang lama. Dampak dari kejadian stunting pada anak-anak adalah memperburuk derajat kesehatan, pertumbuhan, dan perkembangan anak sebagai sumber daya paling berharga bagi suatu negara. Oleh karena itu, upaya penurunan angka risiko stunting harus dilakukan seperti melakukan kegiatan edukasi/penyuluhan dan Pembagian Makanan Tambahan (PMT) pada anak prasekolah. Kegiatan pengabdian yang dilaksanakan di Taman Kanak Kanak (TK) berjalan lancar dan semua peserta antusias mengikuti seluruh kegiatan. Pihak sekolah juga mengharapkan adanya keberlanjutan kegiatan yang serupa dengan topik yang beragam untuk menambah pengetahuan gizi dan meningkatkan praktek gizi pada anak prasekolah. Jika bertambahnya pengetahuan gizi disertai dengan peningkatan praktek gizi pada anak prasekolah maka akan menurunkan angka risiko stunting.
Antioxidant Activity and Physicochemical Characteristics of Dry Noodles with a Mixture of Wheat Flour and Kidney Bean Flour With the Addition of Butterfly Pea (Clitoria Ternatea L.) Extract Rina Yenrina; Ismed Ismed; Wina Hildayani; Jihan Rahma
Andalasian International Journal of Agriculture and Natural Sciences (AIJANS) Vol. 4 No. 02 (2023)
Publisher : Lembaga Penelitian dan Pengabdian, Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/aijans.v4.i02.130-139.2023

Abstract

This study aims to determine the antioxidant activity and physicochemical properties of dried noodles mixed with wheat flour and red bean flour with the addition of butterfly pea flower (Clitoria Ternatea L.) extract. The design used in this study used a completely randomized design (CRD) with 5 treatments and 3 replications. Data analysis using ANOVA and further test with Duncan's New Multiple Range Test (DNMRT) analysis at 5% level. The treatments used in this study were treatment A (20 ml water: 0 ml butterfly pea extract), B (15 ml water: 5 ml butterfly pea extract), C (10 ml water: 10 ml butterfly pea extract), D (water 5 ml: 15 ml butterfly pea extract), and E (0 ml of water: 20 ml of butterfly pea extract). The results of this study significantly affected the 5% level on the water content test, ash content, fat test, protein test, carbohydrates, antioxidant activity, and physical analysis of color. Based on the physical and chemical analysis of dried noodle products, the best treatment was in treatment C (addition of 10g telang flower extract) with a color test value of 232.98°Hue, an elasticity test of 26.50%, a moisture content of 6,36%, a ash 1.49%, fat content 2.14%, protein content 19.36%, carbohydrate content 70.63%, and antioxidant activity 33.32%.
EFFECT OF VACUUM FRYING TEMPERATURE ON THE PHYSICOCHEMICAL AND SENSORY PROPERTIES OF CHAYOTE CHIPS Rahman, Abdul; Ismed, Ismed; Aisman, Aisman
Fruitset Sains : Jurnal Pertanian Agroteknologi Vol. 13 No. 5 (2025): December: Ilmu Pertanian dan Bidang Terkait
Publisher : Institute of Computer Science (IOCS)

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

Abstract

Chayote (Sechium edule) is a high-moisture vegetable with considerable potential for development into value-added snack products through vacuum frying technology. This study aimed to evaluate the effect of vacuum frying temperature on the physicochemical, nutritional, and sensory properties of chayote chips in order to determine the optimal processing condition. Fresh chayote was first characterized for its initial chemical composition and subsequently vacuum-fried at five temperature levels. This study uses a Completely Randomized Design (CRD) with five treatments and three replications. The treatments consist of frying temperatures of 70°C (A), 75°C (B), 80°C (C), 85°C (D), and 90°C (E). The resulting chips were analyzed for yield, texture, color, frying time, oil absorption, proximate composition, vitamin C content, potassium concentration, and sensory attributes. The data were analyzed using analysis of variance (ANOVA), followed by Duncan’s New Multiple Range Test (DNMRT). Increasing frying temperature significantly reduced yield, moisture content, hardness, and frying time, while increasing oil absorption and relative mineral concentration. Nutritional analysis revealed progressive degradation of heat-sensitive components, particularly protein and vitamin C, at higher temperatures. Sensory evaluation revealed that frying temperature significantly influenced aroma, taste, and texture attributes, with the highest aroma score (4.10), taste score (4.13), and texture score (4.37 for crispiness) observed at 85 °C. Overall, vacuum frying temperature played a critical role in determining product quality, highlighting a trade-off between processing efficiency, nutritional retention, and sensory acceptance. Frying at 85 °C under vacuum conditions was identified as the optimal temperature for producing chayote chips with desirable physical characteristics, acceptable nutritional quality, and superior consumer acceptance.
Co-Authors Abdul Rahman Aisman Aisman Andarmoyo, Sulistyo Bastian Nova Cesar Wellya Refdi Cesar Welya Refdi Daimon Syukri Deivy Andhika Permata Diana Sylvi Diana Sylvi Diana Sylvi Diana, Silvy Efrina, Efrina Emdat Suprayitno Erawan, Tiar Fadhillawati Fri Asma Fauzan Azima Fauzi, Yusma Resti Feby Andini Felga Zulfia Rasdiana Felga Zulfia Rasiana Hardini Putri Hasbullah Hasbullah Hasbullah Hasbullah Heni Pujiastuti Henry Aspan Indrayani, Siska Jihan Rahma Lidiyawati, Herlina Linda Wati Maidelwita, Yani Maya, Sofya Mentari Cyntia Rifni Miksusanti Miksusanti Muntasir, Muntasir Nasri, Farida Netty Herawati Nika Rahma Yanti Novelina Novizar Nazir Purnama Dini Hari Rafianti, Fitri Rahmadoni, Jefril Reni Koja Rina Yenrina Rina, Yenrina Rini B RINI RINI Rini Rini Risti Kurnia Dewi Salim, Emil Salsabila, Unik Hanifah Sayuti, Kesuma Sembiring*, Nur Pelita Siska Desri Wirahmi, Busman, Edrizal, Sonia Merlin Suryani, Indah Permata Syarifatun Nisa Sylvi, Diana Syuryadi, Novfitri Tahrir Aulawi Tuty Anggraini Tuty, Anggraini Ufa Aurora Guciano Ulfatmi Hanifa Wellyalina, Wellyalina Welya Refdi, Cesar Wina Hildayani Xu, Shanshan Yusma Resti Fauzi Yusniwati Yusniwati