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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 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 Public Health Social Sciences Veterinary Other

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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.
Comparative Study Of Solar Drying And Freeze Drying Methods In Amino Acid Content Of Crude Ficin Enzyme From Ficus Aurata (Miq.) Ismed Ismed; Rina Yenrina; Hasbullah Hasbullah; Daimon Syukri; Yusniwati Yusniwati
AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian Vol 11 No 2 (2024)
Publisher : UNIVED Press, Dehasen University Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37676/agritepa.v11i2.7459

Abstract

Purpose: This work aimed to analyze the profiles of amino acids in the ficin enzyme isolated from Ficus aurata (Miq.), and to determine the efficiency of these amino acid concentrations under two types of drying – solar drying and freeze drying. Methodology: The enzyme ficin was obtained from fig tree, and the presence of amino acids was determined by UPL chromatography. The applied methods of drying were solar and freeze. However, the primary objectives were aimed at investigating the influence of these treatments on the level of amino acids present in all the samples. Results: The findings indicated that freeze drying techniques retained more amino acids in figs than was observed in the case of solar drying. In particular, the amount of L-glutamic acid in freeze drying was 2.39 mg/g, while that of solar drying was 1.43 mg/g. Similar results were observed in L-lysine and L-aspartic acid, which were relatively higher in freeze drying than solar drying, with concentrations of 2.43 mg/g and 2.55 mg/g, respectively, as opposed to 0.99 mg/g and 1.76 mg/g in solar drying. Besides, freeze drying showed better L-serine, L-phenylalanine, and L-histidine preservation. Findings: It was observed that freeze drying gave the best opportunity to reduce the loss of amino acid of the ficin enzyme. The drying method, in particular, resulted in a concentration of some important amino acids like L-glutamic acid, L-lysine, L-aspartic acid, L-serine and L-phenylalanine, and L-histidine as compared to solar drying. Novelty: This study focused on different types of solar energy and freeze energy economic systems in enzymatic activities in the ficin enzyme extracted from Ficus aurata (Miq.). The novel contribution of this research lies in its objective, which is to show how the drying methods used affected the retention of the most influential and critical amino acids in the enzymatic processes. Originality: The novel aspect of the study was the attachment of ultra vortices to different drying techniques, such as solar drying and freeze drying in select ficin enzymes from Ficus aurata. It opens up a new perspective toward the development of drying parameters for the enhancement of important enzymatic characters from this particular variety. Conclusion: This research considers the changes in amino acid content during the drying of ficin enzyme from Ficus aurata through different drying methods. It is shown that freeze drying enhances the retention of critical amino acids and is thus one of the most efficient methods for the enzymatic processing of this plant species. Type of Paper: Empirical research paper.
PENGEMBANGAN PROSPEK USAHA TORTILLA CHIPS OLEH KELOMPOK TANI AUR SERUMPUN DI KECAMATAN SIMPANG ALAHAN MATI KABUPATEN PASAMAN PROVINSI SUMATERA BARAT Daimon Syukri; Nika Rahma Yanti; Emil Salim; Ismed Ismed; Cesar Wellya Refdi; Felga Zulfia Rasiana; Wellyalina Wellyalina; Novizar Nazir; Aisman Aisman
Jurnal Hilirisasi IPTEKS Vol. 6 No. 2 (2023)
Publisher : LPPM Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jhi.v6i2.506

Abstract

The Aur Serumpun farmer group is one of the growing farmer groups with their corn farming business. This farmer group is in Simpang Alahan Mati District, Kab. Pasaman, West Sumatra Province. So far, farmers only sell corn that has been dried directly. The processing of corn is a basic need for members of farmer groups in order to have product diversification which can ultimately increase the economy of these farmers. In the community service activities that were carried out previously (in 2019), processed products from corn were introduced, namely tortilla chips. In the 2020-2022 activities, business development will be carried out from Aur Serumpun farmer groups in accordance with the policy directions set by the members of the farmer groups themselves. Therefore, a discussion group forum was held and the signing of a cooperation agreement regarding the study of the prospects for producing tortilla chips which would be carried out by the aur allied farmer groups. The development of food product production of trotilla chips is an independent initiative from farmer groups that can collaborate with academics in the Department of Agricultural Product Technology, Andalas University. It was agreed from the discussion group forum that the head of the farmer group would conduct a study and socialize to other members of the farmer group regarding alternative product diversification of the commonly produced corn commodity. Further evaluation of the prospects for the implementation of the tortilla chips production process will be carried out next year.
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 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