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All Journal Jurnal Aplikasi Teknologi Pangan Indonesian Food Science and TechnologyJournal Journal of Applied Agricultural Science and Technology Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat Jurnal Hilirisasi IPTEKS (JHI) Jurnal Teknologi Pertanian Andalas Jurnal Abdi Insani Warta Pengabdian Andalas: Jurnal Ilmiah Pengembangan Dan Penerapan Ipteks REACTOR : Journal of Research On Chemistry And Engineering Andalasian International Journal of Agricultural and Natural Sciences AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Andalasian International Journal of Social and Entrepreneurial Development Jurnal Research Ilmu Pertanian
Wellyalina, Wellyalina
Andalas University
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KARAKTERISTIK SOSIS TEMPE MENGGUNAKAN BERBAGAI JENIS TEPUNG Suparma Jeki; Asnurita; Dian Pramana Putra; Wellyalina
Jurnal Research Ilmu Pertanian Vol. 1 No. 2 (2021): Jurnal Research Ilmu Pertanian (Agustus 2021)
Publisher : Fakultas Pertanian, Universitas Ekasakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31933/ztdhwa90

Abstract

The aim of research was to determine the quality and storey of favorit consumer to tempeh sausage with using various types of flour. The method used was an exploratory method with 5 levels of treatment and 3 replications. This study uses several types of flour in making tempeh sausages that is; tapioca flour, corn flour, brown rice flour, purple sweet potato flour and sago flour. The results showed that the use of various types of flour in making tempeh sausage was favored by con summers, up to standard and also quality of sausage specified by SNI. The results of chemical analysis of the best and most preferred tempeh sausage by consumers are found in making tempeh sausage using purple weet potato flour with a water content of 55,98%, ash 1,35%, fat 21,60%, protein 13,34% and carbohydrates 6,25%.
Characteristics of Herbal Tea Bags From a Mixture of Pandan Leaf Powder (Pandanus amaryfolius Roxb.) and Red Ginger (Zingiber officinale var. Rubrum) Novelina Novelina; Wellyalina Wellyalina; Shella Faramida
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 8 No. 2 (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.v8i2.431

Abstract

This study investigated the effect of a mixture of pandan leaves and red ginger on the characteristics of herbal tea bags. Utilizing a completely randomized design (CRD) with 5 treatments and 3 replications, the data were statistically analyzed using ANOVA, followed by Duncan's New Multiple Range Test (DNMRT) at a 5% significance level. The treatments involved varying ratios of pandan leaves to red ginger: A (90:10 g), B (80:20 g), C (70:30 g), D (60:40 g), and E (50:50 g). Observations included tests for water content, ash content, polyphenol content, IC50 antioxidant activity, total plate count, and organoleptic properties. The results demonstrated that the mixture of pandan leaves, and red ginger significantly affected water content, ash content, total polyphenols, and IC50 antioxidant activity. Based on chemical, microbiological, and organoleptic analyses, treatment D (60:40 g) was identified as the optimal formulation, yielding the following values: water content (6.55%), ash content (4.44%), total polyphenols (28.63 mg GAE/g), antioxidant IC50 (100.31 ppm), total plate count (6.4 x 10^2), and organoleptic scores for color (3.70%), aroma (3.40%), and taste (3.10%).
Evaluation of the Nutritional Value of Rice Crackers Made from Local Raw Rice and Rinuak Fish (Psilopsis sp) Wellyalina Wellyalina; Aisman Aisman; Anindya Rahmadila
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.v9i1.542

Abstract

Rice crackers are snacks made from rice flour that have a crunchy texture, salty and savoury taste.  Making rice crackers with local raw materials of brown rice and rinuak fish is expected to increase the quality of the food so that it can be a complementary food product, expected to be able to add to the quality of the food so that it can be a functional complementary food product,  functional complementary food product. This study aims to determine the chemical properties and nutritional value of rice crackers made from red rice and rinuak fish. red rice and rinuak fish. This research was conducted using an exploratory method through laboratory experiments laboratory. The treatments used were the ratio of brown rice and rinuak fish and legumes. This treatment was carried out with 3 replications so that the results can be said to be valid.  The results showed that each brown rice crackers with the addition of rinuak fish and nuts have the advantage of their respective nutritional content on the rice crackers obtained. The making of brown rice crackers with the addition of rinuak fish and nuts can increase the content of nutritional value, physiological effects on the body, and diversification of complementary food products. Contribution to Sustainable Development Goals (SDGs):SDG 3: Zero HungerSDG 3: Good Health and Well-BeingSDG 8: Decent Work and Economic GrowthSDG 12: Responsible Consumption and ProductionSDG 15: Life on Land
Smart Greenhouse: Solusi Alternatif Pertanian di Nagari Parambahan, Bukit Sundi, Kabupaten Solok Wellyalina; Rahmi Awalina; Meisilya Erona; Joardan Lasop; Faldiyo Alghifary; Arif Rizkika Putra; Satria Pratama Eka Putra; Ikhsan Ismail
Warta Pengabdian Andalas Vol 31 No 4 (2024)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat (LPPM) Universitas Andalas

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

Abstract

Nagari Parambahan is a village in the Bukit Sundi subdistrict, Solok Regency, West Sumatra Province, where most of the population works in agriculture. A greenhouse is a building with a transparent structure that serves as a facility for plant cultivation. Innovations have been made to enhance efficiency and production results while maintaining environmental sustainability by implementing an innovative greenhouse system to optimize the greenhouse. The community service in Nagari Parambahan aims to socialize the concept of smart greenhouses to optimize agricultural efficiency and results while ensuring environmental sustainability in Nagari Parambahan. The series of community service activities consists of four parts: opening, smart greenhouse socialization, handover of smart greenhouse equipment/design, and a visit to the smart greenhouse location. The event went smoothly, with participation from the people of Nagari Parambahan, and it was attended by local government officials, lecturers and students.
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
Early Environmental Awareness Character Education Through Ecoenzyme-Making Training For Telkom Padang Elementary School Students Awalina, Rahmi; Wellyalina, Wellyalina; Hafizulhaq, Fadli; Lubis, Muhammad Iqbal Abdi
Andalasian International Journal of Social and Entrepreneurial Development Vol. 3 No. 02 (2023): 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.v3.i02.7-12.2023

Abstract

Environmental education needs to be introduced early on to students from elementary school so that it becomes a provision for every student to have a caring attitude in protecting the environment so that the earth remains sustainable. One of the efforts was carried out through ecoenzyme training for elementary school residents and training students in organic waste management to be useful again. This activity was carried out in the Telkom Padang Elementary School (SD), Padang City, West Sumatra. It consists of two stages of activity, namely counseling on organic waste management and the practice of making ecoenzyme. The implementation of these activities went well for three months from November 2022 to February 2023. The results of this activity were educating elementary school students about the importance of preserving the environment by processing waste into ecoenzymes and forming a positive character of loving the environment from an early age in students and residents school.  
Improvement of Knowledge and Innovation in the Limau Manis Sejahtera Oyster Mushroom Cultivation Group through a Benchmarking in Sungai Sarik, Padang Pariaman: Improvement Of Knowledge And Innovation In The Limau Manis Sejahtera Oyster Mushroom Cultivation Group Through A Benchmarking In Sungai Sarik, Padang Pariaman Wellyalina, Wellyalina; Meutia Fiana, Risa; Dewi Hayati, PK; Febjislami, Shalati; Pramana Putra, Dian
Andalasian International Journal of Social and Entrepreneurial Development Vol. 3 No. 02 (2023): 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.v3.i02.17-21.2023

Abstract

The Limau Manis Farmers Group is a farmer group located in Limau Manis Village, Pauh Subdistrict, Padang City. This farmer group has been engaged in the cultivation of white oyster mushrooms, and its development has been quite successful. Productive economic development can create a sustainable economy and provide a business opportunity that is ready to compete, thus becoming a source of income for farmers. Especially during the COVID-19 pandemic, when many people lost their jobs, making economic needs even more challenging. The oyster mushroom production efforts of this farmer group are capable of producing a considerable amount of oyster mushrooms. However, there are some obstacles and challenges to producing even more oyster mushrooms. This is due to several factors such as (1) the short shelf life of fresh oyster mushrooms; (2) limited knowledge in processing oyster mushroom harvests; (3) funding issues to support oyster mushroom processing activities; (4) the group's limited knowledge of labeling and packaging; and (5) the group's limitations in managing digital marketing. The most common challenge faced is the frequent delay in spawn availability. Furthermore, the high cost of spawn can also reduce the income of the LMS group. Through benchmarking or visits to advanced oyster mushroom cultivation groups such as the De Jamur group in Sungai Sarik, Padang Pariaman, new knowledge can be acquired, and innovations can be found for the LMS group, resulting in improved mushroom productivity in that group compared to before.
Innovation in Making Wet Noodles from Local Ingredients: Assistance to The Use of Natural Coloring in The PKK Community in Nagari Padang Toboh Ulakan Wellyalina, Wellyalina; Games, Donard; Kurnia Sari, Dessy
Andalasian International Journal of Social and Entrepreneurial Development Vol. 4 No. 01 (2024): 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.4.01.5-9.2024

Abstract

Nagari Padang Toboh Ulakan in Pariaman Regency faces the challenge of low education with the majority of the population having only completed basic education. Focus on earning income replaces interest in pursuing higher education. However, local agriculture has not had a significant economic impact, and the lack of product marketing become a problem. Community empowerment programs, including hydroponic gardening, are one solution to this problem. The PKK community has vegetables such as pakcoy that have not been utilized optimally. In discussions, the processing of pakcoy into noodles has not been optimally successful. In fact, pakcoy can be a healthy natural coloring for noodles. The training aims to increase PKK community’s knowledge about the use of natural pakcoy coloring in noodles. Various methods are applied, ranging from education, training, to demonstrations. After the training, there was increased understanding and innovation in pakcoy processing, improving the nutritional value and appearance of the noodles. Discussions with resource persons help understand the stages of serving noodles according to standards. Training also improves knowledge of the right ingredients for noodles and product storage skills. This activity provides a broad understanding of the use of natural pakcoy coloring in noodles. Apart from improving the quality of noodle products, it also contributes to better marketing and improving the economic welfare of local communities
Implementation Of Aquaponic-Based Smart Greenhouse For Sustainable Agriculture Development In Nagari Parambahan, Bukit Sundi, Solok Wellyalina, Wellyalina; Awalina, Rahmi; Erona, Meisilva; Pratama Eka Putra, Satria; Ismail, Ikhsan
Andalasian International Journal of Social and Entrepreneurial Development Vol. 4 No. 02 (2024): 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.4.02.25-28.2024

Abstract

Nagari Parambahan, located in Bukit Sundi District, Solok Regency, West Sumatra, has tremendous natural and cultural potential, but it still confronts obstacles in employing contemporary technologies for the benefit of the community. Using eco-friendly technologies, the Smart Green House design is suggested as a way to boost agricultural productivity. The urgency of this program is to empower the community with contemporary agricultural technology, which is predicted to boost agricultural production as well as economic and social wellbeing. In addition, the importance of education on sustainable agriculture is also a major focus, intending to preserve the environment. In the implementation of this Smart Green House, the aquaponics system is also introduced as an innovative technology that combines fish and plant farming in one integrated system. Aquaponics not only significantly reduces land and water usage, but also provides higher quality agricultural produce by utilizing fish waste as plant nutrients. By utilizing this technology, farmers can optimize production with higher efficiency, in line with the principles of sustainable agriculture. The program's objectives include increasing the utilization of modern technology in agriculture, empowering communities with agricultural technology knowledge and skills, and increasing agricultural production and economic welfare. The program also focuses on education about sustainable agriculture and forming a better community personality through empowerment. The targeted outputs of this program are the implementation of a functioning and useful Smart Green House, increased community knowledge and skills in modern agricultural technology, and a significant increase in agricultural yields. This program is also expected to be a model that can be applied in other areas. With collaboration and support from various parties, this program has the potential to provide great benefits to the people of Nagari Parambahan and become an example for other regions in utilizing agricultural technology for community welfare.
Proximate Test and Organoleptic Test on the Characteristics of the Moringa Layer Cake Wulandari, Cici; IK, Budaraga; Wellyalina, Wellyalina; Liamnimitr, Napassawan
Andalasian International Journal of Agriculture and Natural Sciences (AIJANS) Vol. 1 No. 01 (2020)
Publisher : Lembaga Penelitian dan Pengabdian, Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (235.457 KB) | DOI: 10.25077/aijans.v1.i01.9-17.2020

Abstract

Tradisional food from Indonesian that is a layer cake. Layer cake is usually made in with many variant colour. Beside that a layer cake made by rice powder, wheat powder, and starch powder. The taste is chewy, legit, and sweet making this cake liked by all circles. The purpose is to know a quality of layer cake with adding moringa leaf powder and adding moringa leaf powder with treatmet 5 test and 3 times test. The resull of analysis using anova with test and continve test Duncan’s New Multiple Range Test (DMNRT). The resull showing if adding moringa leaf power have infiuence with a layer cake quality and adding moringa leaf power in organoleptik fase into a layer cake is two percent (2%).
Co-Authors Abdi Abdi Abdi Afrido Zulhendra Afrido Zulhendra Aisman Aisman Ananda, Alwi Anindya Rahmadila Arif Rizkika Putra Asnurita Asnurita Awalina, Rahmi Azmi, Aida Firdaus Muhammad Nurul Bastian Nova Cesar Wellya Refdi Cesar Welya Refdi Cici Wulandari, Cici Daimon Syukri Dava Perdana Putra Devi Warmita Dewi Hayati, PK Dian Pramana Putra, Dian Pramana Diana Sylvi Diana Sylvi Donard Games Donny Eros Eli Ratni Elni Fatimah Erona S , Meisilva Erona, Meisilva F Azima Fadli Hafizulhaq Faldiyo Alghifary Faramida, Shella Fauzan Azima Felga Zulfia Radiana Felga Zulfia Rasdiana Felga Zulfia Rasiana Feskaharni Alamsjah Fikri, Imam Hariry, Amelia Hasbullah Hasbullah Hasbullah Hasbullah Heni Pujiastuti Henny Herwina I Ketut Budaraga IK, Budaraga Ikhsan Ismail Ismail, Ikhsan Ismed Ismed Ismed Ismed Jasmi Jasmi Jaswandi . Joardan Lasop Kurnia Sari, Dessy Liamnimitr, Napassawan Linda Wati Maya Sari Meisilya Erona Meutia Fiana, Risa Muhammad Iqbal Abdi Lubis Munthe, Thomas Syaipuddin Nadira Nurul Fathiyah Nasution, Saidah Nauli Nika Rahma Yanti Nita Yessirita Novelina Novizar Nazir Obel, Obel P.K. Dewi Hayati Pratama Eka Putra, Satria Purnama Dini Hari Putra Santoso Putri, Afrianingsih Rachmad Hersi Martinsyah Ramadhan, Nugraha Reni Koja Resti Rahayu Rina Yenrina Rini B Rini Rini Rini Rini RINI RINI Risa Meutia Fiana Robby Jannatan Rozidateno Putri Hanida Salim, Emil Salsabila, Unik Hanifah Satria Pratama Eka Putra Sayuti, Kesuma Shalati Febjislami Shella Faramida Sukma, Puja Nadia Suparma Jeki Suparma Jeki Sylvi, Diana Tuty Anggraini Virtuous Setyaka Wahyudi , Nizar Alim Welya Refdi, Cesar Wenny Surya Murtius Yeffi Yeffi Masnarivan Yulmira Yanti