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All Journal JURNAL PHOTON Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat Jurnal Hilirisasi IPTEKS (JHI) Jurnal Teknologi Pertanian Andalas Warta Pengabdian Andalas: Jurnal Ilmiah Pengembangan Dan Penerapan Ipteks AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Journal of Applied Agricultural Science and Technology Jurnal Andalas: Rekayasa dan Penerapan Teknologi
Welya Refdi, Cesar
Agricultural Product Technology Department, Faculty Of Agricultural Technology, Andalas University, Indonesia 25163
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Dentistry Earth & Planetary Sciences Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Medicine & Pharmacology Nursing Physics Public Health Social Sciences Veterinary Other

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The Analysis of Eating Habits of Hyperuricemia Sufferers in Padang City Cesar Welya Refdi; Rina Yenrina; Kesuma Sayuti; PY Fajri
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 4 No. 2 (2020)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (665.778 KB) | DOI: 10.29165/ajarcde.v4i2.42

Abstract

Hyperuricemia is a condition when uric acid levels in the blood are higher than normal. It can lead to several diseases, like gout. The data from the Health Office of Padang City in 2013-2015 show that gout is included in the category of 10 most diseases in Padang City. The typical foods of West Sumatera contain high-protein. This may correlate with the increase in the number of hyperuricemia sufferers in Padang City, West Sumatera. The aim of this study is to know the eating habits of hyperuricemia sufferers in Padang City. This research method was explorative-descriptive using a survey conducted on respondents of hyperuricemia sufferers. The respondents surveyed were thirty-seven people, randomly assigned to the patients of health facilities in Padang City. The results indicated that hyperuricemia sufferers are under and above 40 years old. Animal source foods stated by respondents that can increase uric acid were tunjang, cancang, and beef liver. Meanwhile, plant source foods stated by respondents that can increase uric acid were legumes (melinjo/emping, tauco, dan gado-gado/lotek/pical), leafy greens (cassava leaf, spinach, and kale) and fruits (durian, jack fruit, and banana). Ginger, red ginger, and garlic are believed by the respondents to reduce gout.
The Effect of Different Drying Method on the Physico-Chemical Characteristics of Senduduk Fruit Powder (Melastoma Malabathricum L) and its Application as Natural Colorant in Food Desy Cristiana; Rina Yenrina; Cesar Welya Refdi
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 5 No. 1 (2021)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (289.465 KB) | DOI: 10.29165/ajarcde.v5i1.60

Abstract

This study aimed to determine the effect of different drying methods on the physical and chemical characteristics of Senduduk fruit powder determine the best drying method in producing then applied as a natural dye to food. This study used an exploratory method with three treatments (drying method with an oven dryer, vacuum oven, and sun dryer). The result showed that the use of different drying methods resulted in different physical and chemical characteristics of the senduduk fruit powder and the best drying method in this study was using a vacuum oven with physical and chemical characteristics, that is the yield of 15.57%, ºHue 45.27, time dissolving time 60.08 seconds, insoluble part 4.34%, water content 8,76%, drying time 8 hours, ash content 2.36%, antioxidant activity 67.44%, anthocyanin content 45.52 (mg/L), organoleptic test on cookies, ice cream and pudding products with the addition of senduduk powder as a natural colorant, namely the cookies product obtained an average value of 3.2 (Neither like nor dislike" leads to "like"), ice cream product 4 (Like) and pudding 4,4 (Like).
Pemanfaatan Teknologi Mesin dan Sistem Informasi untuk Peningkatan Kapasitas dan Kualitas Produksi Usaha Mikro Snack UMI Situjuh Tri Rahayuningsih; Cesar Welya Refdi; Jefril Rahmadoni
Jurnal Andalas: Rekayasa dan Penerapan Teknologi Vol. 2 No. 2 (2022): Desember 2022
Publisher : Jurusan Teknik Elektro, Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jarpet.v2i2.32

Abstract

Pelaksanaan pengabdian dilakukan kepada mitra SNACK UMI SITUJUH dikarenakan mitra masih menggunakan alat tradisional, kurang memahami ragam pemasaran termasuk berbasis digital, belum membuat laporan keuangan, serta masih kurang memahami masalah teknis lainnya. Metode pengabdian yang dilakukan adalah dengan melakukan obsevasi, persiapan, pelaksanaan dan evaluasi. Dari metode tersebut sudah dilakukan yaitu melaksanakan pelatihan cara menggunaan mesin spinner atau mesin penyaring minyak pada keripik. Memberikan pelatihan kepada mitra tentang cara membuat laporan keuangan dari transaksi penjualan keripik secara terukur dan tepat menggunakan aplikasi Buku Kas di android. Memberikan pelatihan dan pendampingan tentang pengembangan website sebagai media informasi dan transaksi dari penjualan keripik. Melakukan pendaftaran halal melalui website program SEHATI, sehingga menambah kekuatan nilai dari produk keripik talas. Serta untuk menjaga mutu kualitas keripik, SNACK UMI SITUJUH melakukan pengujian di labor STP UNAND. Termasuk melakukan kunjungan ke gedung Pusat Layanan Usaha Terpadu Koperasi Usaha Mikro Kecil Dan Menengah (PLUT-KUMKM) untuk meminta rekomendasi pembinaan dan kerja sama dengan Swalayan dan Pusat oleh-oleh di Kabupaten Limapuluh Kota.
APLIKASI MINYAK SAWIT MERAH SEBAGAI SUMBER PROVITAMIN A DAN PENGARUHNYA TERHADAP KARAKTERISTIK KIMIA GULA MERAH TEBU Felga Zulfia Rasdiana; Cesar Welya Refdi; Ismed Ismed; Yusma Resti Fauzi
Jurnal Teknologi Pertanian Andalas Vol 27, No 1 (2023)
Publisher : Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jtpa.27.1.76-82.2023

Abstract

Nira tebu dan minyak sawit merah (MSM) merupakan bahan alami yang memiliki kadar gizi tinggi dan senyawa fitokimia yang menguntungkan. Pada nira tebu mengandung octacosanol sedangkan pada MSM mengandung karotenoid. Gula merah yang dibuat dari nira tebu memiliki keuntungan yang lebih dibandingkan dengan bahan lain terlebih jika ditambahkan MSM yang dapat digunakan sebagai sumber provitamin A. Penelitian ini bertujuan untuk mengetahui pengaruh penggunaan MSM pada karakteristik kimia terutama kandungan provitamin A gula merah tebu serta mengetahui konsentrasi terbaik MSM yang ditambahkan pada gula merah tebu. Pada penelitian ini menggunakan 5 perlakuan dengan tingkatan penambahan MSM yang berbeda (0 ml, 2 ml, 4 ml, 6 ml, dan 8 ml) dan 3 ulangan. Data yang diperoleh dilakukan analisis statistika menggunakan Analysis of Varian (ANOVA) dan dilanjutkan dengan uji Duncan’s New Multiple Range Test (DNMRT) pada taraf nyata 5%. Hasil penelitian menunjukkan bahwa konsentrasi MSM yang berbeda tidak berpengaruh nyata terhadap kadar air, total gula, dan pH tetapi berpengaruh nyata terhadap total karoten dan kadar abu. Berdasarkan analisis karakteristik kimia dan total karotenoid perlakuan E (MSM 8 ml) merupakan produk terbaik dengan total karoten sebesar 3691,8 mg/100g dan total gula sebesar 53,33%.Kata kunci : gula merah, karoten, minyak sawit merah, nira tebu
Pelatihan Digital Marketing Sebagai Usaha Meningkatkan Penjualan dan Pemasaran pada UMKM Uberrr Kota Solok Cesar Welya Refdi; Jefril Rahmadoni; Ismed Ismed; Felga Zulfia Rasdiana; Risti Kurnia Dewi; Ufa Aurora Guciano; Indah Permata Suryani; Ulfatmi Hanifa
Jurnal Andalas: Rekayasa dan Penerapan Teknologi Vol. 3 No. 1 (2023): Juni 2023
Publisher : Jurusan Teknik Elektro, Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jarpet.v3i1.29

Abstract

Pemasaran produk saat ini telah banyak dilakukan melalui media internet atau yang dikenal dengan nama digital marketing. Digital Marketing dijadikan sebagai salah satu strategi promosi dan penjualan karena sejumlah manfaat yang didapatkan seperti meningkatkan lapangan kerja dan kemudahan ruang dan waktu yang tidak terbatas karena internet sebagai wadah transaksi jual beli. Namun manfaat digital marketing ini tidak digunakan dengan baik oleh UMKM Uberrr Kota Solok. Hal ini terjadi karena banyak faktor seperti latar belakang pendidikan para pelaku usaha yang masih rendah, faktor umur dimana kebanyakan para pelaku usaha UMKM di Kota Solok merupakan orang yang sudah tidak muda lagi dan kurangnya pengetahuan seputar teknologi dan internet. Tujuan pengabdian ini yaitu menerapkan digital marketing pada UMKM Uberrr sehingga dapat meningkatkan penjualan  dan memperluas pemasaran. Metode yang diganakan dalam penelitian ini adalah metode pengumpulan data penggunaan digital marketing pada saat ini dan menerapkan pelatihan digital marketing pada UMKM Uberrr. Tim Matching Fund memberikan pelatihan digital marketing untuk para pelaku usaha UMKM Kota Solok dengan menggunakan aplikasi sosial media, aplikasi marketplace, dan platform berbagi.link. Hasil dari pemberian pelatihan ini, UMKM Uberrr telah memiliki beberapa media pemasaran secara online yaitu whatsapp business, instagram business, shopee, pemantapan penggunaan website E-UMKM manjua dan penggunaan platform berbagi.link.
PENGEMBANGAN USAHA UMKM UBERRR MELALUI PELATIHAN PRODUKSI MAKANAN RINGAN TERSTANDAR Felga Zulfia Rasdiana; Cesar Welya Refdi; Ismed Ismed; Risti Kurnia Dewi; Indah Permata Suryani; Jefril Rahmadoni; Fadhillawati Fri Asma; Syarifatun Nisa
LOGISTA - Jurnal Ilmiah Pengabdian kepada Masyarakat Vol 7 No 1 (2023)
Publisher : Department of Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Andalas Kampus Limau Manis - Padang, Sumatera Barat Indonesia-25163

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/logista.7.1.142-147.2023

Abstract

Pangan merupakan suatu kebutuhan pokok manusia yang harus dipenuhi sebagai sumber energi agar mampu melakukan aktivitas sehari-hari. Kebutuhan manusia akan pangan tidak terbatas hanya pada karbohidrat, protein, lemak dan mineral saja, tetapi baik kualitas maupun mutu pangan juga harus dapat dipenuhi karena status kesehatan manusia dipengaruhi oleh makanan yang dikonsumsinya. GMP merupakan prosedur produksi yang dilaksanakan dengan tujuan untuk memenuhi tuntutan konsumen dalam mendapatkan produk dengan keamanan dan mutu yang terstandar. Produk akhir yang dihasilkan dari UMKM ini berupa produk makanan ringan ekstrudat ikan bilih dengan bahan dasar tepung beras cisokan, pati jagung, dan tepung ikan bilih. Secara umum produk akhir tersebut telah memenuhi kriteria persyaratan mutu dan ketetapan manajemen. Dengan diberikannya pelatihan dan praktek proses produksi makanan ringan ekstrudat terstandar di lokasi mitra, mitra menjadi lebih menguasai dan paham sehingga mitra dapat memproduksi makanan ringan ekstrudat. Melalui kerjasama tim matching fund dengan UMKM UBerrr ini juga dapat menghasilkan produk terstandar yang dilengkapi dengan dokumen mutu sesuai SNI yang berlaku serta penerapannya dalam proses produksi. Kata kunci: ekstrudat, GMP, mutu, pangan, UMKM, terstandar ABSTRACT Food is a basic human need that must be met as a source of energy to be able to carry out daily activities. Human needs for food are not limited to carbohydrates, proteins, fats, and minerals, but both the quality and quality of food must also be met because human health status is affected by the food they consume. GMP is a production procedure that is carried out to fulfil consumer demands in obtaining products with standardized safety and quality. The final product produced from this MSME is in the form of a bilih fish extrudate snack product with the basic ingredients of cisokan rice flour, corn starch, and bilih fish flour. In general, the final product has met the criteria for quality requirements and management's stipulations. By providing training and practice in the production process of standardized extruded snacks at partner locations, partners become more knowledgeable and knowledgeable so that partners can produce extruded snacks. Through the collaboration of the matching fund team with UMKM, UBerrr can also produce standardized products equipped with quality documents according to the applicable SNI and its application in the production process. Keywords: extrudate, GMP, quality, food, UMKM, standardized
Sosialisasi Pengukuran Tingkat Kematangan (Maturitas) Science Techno Park Menuju Level Utama Nasional bagi Akademisi Prima Fithri; Hanalde Andre; Uyung Gatot Syafrawi Dinata; Eka Candra Lina; Cesar Welya Refdi; Wenny Surya Murtius
Warta Pengabdian Andalas Vol 30 No 4 (2023)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat (LPPM) Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jwa.30.4.807-813.2023

Abstract

Applying science and technology encourages innovation, increasing development productivity, independence and national competitiveness. Indonesia has a science and technology area named Science Techno Park (STP). Maturity measurement is an indicator of the level of an STP to apply science and technology for the welfare of society. There are three levels of maturity for STP, which are low (pratama), middle (madya), and high (utama). Before entering the best maturity level, STP must go through various kinds of preparation and fulfil the elements contained in it. The community service activity team at Universitas Andalas conducted a web seminar (webinar) to socialise the maturity assessment for STP Unand from the academic side. The webinar invited two experts on STP maturity measurement. One of the primary assessments is the number of products produced that are expected to come from the results of academic research. This activity can help STP Unand prepare to increase its maturity to a high level.
Investigation of the Effect of Heating Duration in Gambier (Uncaria gambir Roxb.) Processing on Its Phytochemical Composition and the Resulting Characteristics of a Gambier-based Acne Balm Product Rilvi Muhammad Tio; Najla Rosyadah; Novizar Novizar; Rini Rini; Tuty Anggraini; Umar Ahmed; Cesar Welya Refdi; Daimon Syukri
Journal of Applied Agricultural Science and Technology Vol. 9 No. 3 (2025): Journal of Applied Agricultural Science and Technology
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55043/jaast.v9i3.443

Abstract

Gambier (Uncaria gambir Roxb.) contains potent bioactive compounds with strong natural antimicrobial properties, making it a promising ingredient for acne treatment. However, its application in topical formulations remains limited due to a lack of understanding regarding the impact of processing conditions, particularly heating, on its functional efficacy. This study investigated the effect of heating duration on the characteristics of an acne treatment balm formulated with black cube gambier. Experiments using a completely randomized design (CRD) were carried out for 0, 30, 60, 90, and 120 minutes of heating durations to evaluate the balm's physical, chemical, and microbial properties. The results demonstrate that heating duration significantly influenced key parameters, including homogeneity, spreadability, melting point, irritation potential, texture, color, pH, total phenol content, and antibacterial activity (p < 0.05). The most optimal results were obtained at 120 minutes, yielding a balm with superior homogeneity, spreadability (4.47 cm), melting point (50°C), pH (7.44), total phenol content (54.28%), and diameter of the inhibition zone (16.35 mm). FTIR analysis confirmed an increase in phenolic compound stability, indicating enhanced antibacterial potential. These findings suggest that extended heating duration improves the stability and performance of gambier-based formulations. The optimized acne balm formulation highlights the potential of locally sourced gambier as a natural, eco-friendly acne treatment. Further research is recommended to evaluate product shelf-life, consumer acceptability, and industrial scalability.
Co-Authors Aisman Aisman Alfi Asben Bastian Nova Daimon Syukri Derosya, Vioni Desy Cristiana Diana Sylvi Diana Sylvi Diana Sylvi Donard Games Eka Candra Lina Fadhillawati Fri Asma Fauzan Azima Felga Zulfia Rasdiana Hanalde Andre Hasbullah Hasbullah Heni Pujiastuti Ismed Ismed Najla Rosyadah Nevara, Gita Addelia Novelina Novizar Nazir Novizar Novizar Prima Fithri Prima Fithri Prima Yaumil Fajri Purnama Dini Hari Puti Afra Zenri Utami PY Fajri Rahmadoni, Jefril Reni Koja Rilvi Muhammad Tio Rina Yenrina Rini B Rini Rini Risa Meutia Fiana Risti Kurnia Dewi Salsabila, Unik Hanifah Sayuti, Kesuma Suryani, Indah Permata Syarifatun Nisa Tri Rahayuningsih Tuty Anggraini Ufa Aurora Guciano Ulfatmi Hanifa Umar Ahmed Uyung Gatot Syafrawi Dinata Wellyalina, Wellyalina Wenny Surya Murtius Yola Octaviani Asri Yusma Resti Fauzi