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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) Buletin Ilmiah Nagari Membangun 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) Ensiklopedia Research and Community Service Review Andalasian International Journal of Social and Entrepreneurial Development Jurnal Research Ilmu Pertanian
Wellyalina, Wellyalina
Andalas University
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Dentistry Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Mechanical Engineering Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

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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.
Characteristics of the Physicochemical Properties of Sago and Banana-Based Snack Bars as Functional Foods Koja, Reni; Wellyalina; Abdi
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 2 (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.v9i2.739

Abstract

Snack bar is one of the most suitable products for ready-to-eat food.  This research aims to develop a snack bar made from sago flour and banana with the substitution of tempeh flour as the protein source. This research used an exploratory method consisting of 4 treatments and 3 replications. The treatment used is the difference in the ratio of using sago flour and tempeh flour in 1:1, 2:1, 1:2, and control treatment (wheat flour), making snack bars. The result show that for water content (16-17%), ash (0.52 - 0.78%), fat (13.78-17.89%), protein (2.45-8.68%.) carbohydrate (56.62-65.73%), fiber (0.24-0.78%), total energy (396.71-422.22 kcal), hardness (152.02-215.06 N/cm2), color (L value 26.51-44.33), and organoleptic test with parameters tested were the color, taste, aroma and texture of the snack bar. The formulation using sago, tempeh, and banana flour can be used as a reference for making snack bar formulas as functional foods that contain complex nutrients and are useful as a source of energy for the body. Contribution to Sustainable Development Goals (SDGs):SDG 2: Zero HungerSDG 3: Good Health and Well-beingSDG 12: Responsible Consumption and Production
EDUKASI BUDIDAYA JAMUR TIRAM PADA KELOMPOK WANITA TANI JAMUR TIRAM JAWA GADUT SAIYO LIMAU MANIS KOTA PADANG Obel, Obel; Yanti , Yulmira; Erona S , Meisilva; Putri , Afrianingsih; Wellyalina, Wellyalina; Ramadhan, Nugraha; Martinsyah, Rachmad Hersi; Fikri, Imam; Wahyudi , Nizar Alim; Munthe, Thomas Syaipuddin; Ananda, Alwi
Jurnal Abdi Insani Vol 11 No 4 (2024): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v11i4.1970

Abstract

Oyster mushroom cultivation business can provide a variety of very promising benefits both in large scale businesses and small businesses.  The demand and selling value is very good in traditional markets and supermarkets. However, white oyster mushroom production is still very low. This is due to several factors such as poor quality seeds, poor marketing strategies and inadequate product processing. For this reason, it is necessary to provide education and assistance in the oyster mushroom business to the Women's Group of Farmers Cultivating Javanese Oyster Mushrooms, Gadut Saiyo Limau Manis, Padang City. The aim of this service activity is to help increase the knowledge and ability to cultivate white oyster mushrooms in the Gadut Saiyo Limau Manis Javanese Oyster Mushroom Farming Women's Group, Padang City. The method used was a lecture and discussion method with members of the Gadut Saiyo Javanese Oyster Mushroom Farming Women's Group. The results of the activity are socialization activities by providing good knowledge of oyster mushroom cultivation. In socialization activities, questionnaires are filled out at the beginning and end of the activity to measure participants' knowledge. The activities carried out received good appreciation and other follow-up activities need to be carried out. Based on the results of the activity, it can be concluded that after the educational activities were carried out there was an increase in the knowledge of the members of the Gadut Saiyo Java Oyster Mushroom Farming Women's Group by 90.48% with a participant satisfaction level of 84% and 90% of participants stated that the activities that had been carried out were very beneficial for members of the Oyster Mushroom Farming Women's Group. Jawa Gadut Limau Manis Padang City.
PEMBERDAYAAN PEREMPUAN BERBASIS PRODUK LOKAL MELALUI PELATIHAN PEMBUATAN NUGGET IKAN NILA DI KELURAHAN MATA AIR Awalina, Rahmi; Masnarivan, Yeffi; Syukri, Daimon; Wellyalina, Wellyalina
LOGISTA - Jurnal Ilmiah Pengabdian kepada Masyarakat Vol 8 No 2 (2024)
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.8.2.26-30.2024

Abstract

Kegiatan pengabdian kepada masyarakat ini bertujuan untuk meningkatkan keterampilan serta pendapatan anggota Kelompok Wanita Tani (KWT) di Kelurahan Mata Air melalui pelatihan pembuatan produk olahan berbasis ikan nila, yaitu nugget ikan. Permasalahan utama yang dihadapi oleh kelompok mitra adalah belum optimalnya pemanfaatan hasil panen dari kegiatan budidaya ikan nila serta masih terbatasnya pengetahuan dan keterampilan dalam mengolah hasil panen menjadi produk yang bernilai ekonomi tinggi. Oleh karena itu, kegiatan ini dirancang untuk menjawab kebutuhan mitra melalui pendekatan pemberdayaan yang aplikatif dan berkelanjutan. Metode pelaksanaan kegiatan terdiri dari beberapa tahapan, yaitu sosialisasi program kepada anggota KWT, pelatihan teknis pembuatan nugget ikan nila, pendampingan dalam proses produksi, serta evaluasi dan monitoring hasil kegiatan. Hasil pelatihan menunjukkan adanya peningkatan signifikan dalam pemahaman dan keterampilan anggota KWT dalam mengolah ikan menjadi produk siap konsumsi dengan cita rasa yang baik, dan potensi pasar yang menjanjikan. Kegiatan ini tidak hanya meningkatkan kapasitas individu, tetapi juga memberikan dampak positif terhadap pemberdayaan ekonomi perempuan, memperkuat ketahanan pangan keluarga, serta membuka peluang wirausaha baru berbasis potensi lokal yang berkelanjutan. Kata kunci: Pemberdayaan perempuan, Kelompok wanita tani, Ikan nila, Produk olahan, nugget ABSTRACT This community service activity aims to improve the skills and income of members of the Women Farmers Group (KWT) in Mata Air Village through training in making tilapia-based processed products, namely fish nuggets. The main problem faced by the partner group is the suboptimal utilization of harvests from tilapia cultivation activities and the still limited knowledge and skills in processing the harvest into products with high economic value. Therefore, this activity is designed to address the needs of partners through an applicable and sustainable empowerment approach. The implementation method of the activity consists of several stages, namely program socialization to KWT members, technical training in making tilapia nuggets, assistance in the production process, and evaluation and monitoring of activity results. The training results showed a significant increase in the understanding and skills of KWT members in processing fish into ready-to-consume products with good taste, and promising market potential. This activity not only increases individual capacity, but also has a positive impact on women's economic empowerment, strengthens family food security, and opens up new entrepreneurial opportunities based on sustainable local potential
Raising Environmental Awareness Among Elementary School Students through Eco-Enzyme Training at SDN 33 Padang Awalina, Rahmi; Hasbullah, Hasbullah; Koja, Reni; Wellyalina, Wellyalina; Puari, Aninda Tifani; Novelina, Novelina; Efrina, Efrina
Andalasian International Journal of Social and Entrepreneurial Development Vol. 5 No. 02 (2025): 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.5.02.20-25.2025

Abstract

This community service activity was carried out by the Community Service Team of the Faculty of Agricultural Technology, Andalas University, in collaboration with SD Negeri 33 Rawang Barat, Padang City. The activity took place in the school meeting room and aimed to educate elementary school teachers and students on the utilization of organic waste through the process of making, harvesting, and applying eco-enzymes. The program included socialization, education about eco-enzymes, hands-on training, and demonstrations of their production and use. This initiative provided various benefits, particularly in environmental education, character building, and practical skills development. Students were introduced to the types of organic waste and their impact on the environment. The activities are carried out in several stages: providing educational materials, practical sessions on the production and harvesting of eco-enzymes, and interactive discussions. The results of this knowledge transfer are expected to increase the role of schools in shaping students with ecological awareness and encouraging responsible behavior towards waste management. This early intervention aims to instill sustainable environmental awareness and empower students as agents of change in environmentally friendly waste management practices.
Food Support For The Andalas University Students During The First Lockdown Due To The Covid-19 Pandemic Wellyalina, Wellyalina; Hasbullah, Hasbullah; Cesar Welya, Refdi; Azrifirwan, Azrifirwan; Feri, Arlius
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.1.02.14-16.2021

Abstract

Background: Distributing Food Supplies for andalas university students that wander in Padang whoare affected by the Covid-19 Pandemic is essential. Methodology: The distribution of basic food packagesconsisting of rice, eggs, cooking oil, milk and instant noodles has been carried out in 2 stages. This packagecan feed students for 1 week and help them to survive this difficult time. This program was directlysupervised by the Dean of the Faculty of Agricultural Technology, Andalas University and implementedjointly with all members of the Faculty of Agricultural Technology, Andalas University. Conclusion: Thisactivity can increase solidarity with the care of others affected by Covid-19 and also encourageunderstanding and interest in community empowerment, especially in tackling the spread of coronavirus
KUALITAS DADIH SUSU SAPI DENGAN PENAMBAHAN STARTER (Lactobacillus casei) Zulhendra, Afrido; Yessirita, Nita; Wellyalina
Jurnal Research Ilmu Pertanian Vol. 1 No. 1 (2021): Jurnal Research Ilmu Pertanian (Februari 2021)
Publisher : Fakultas Pertanian, Universitas Ekasakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31933/8tchcf61

Abstract

Penelitian ini bertujuan untuk mengetahui kualitas dadih susu sapi dengan penambahan starter dan sifat organoleptik (Rasa, aroma, tekstur, dan warna) pada dadih susu sapi dengan penambahan starter Lactobacillus casei. Rancangan yang digunakan dalam penelitian adalah rancangan acak lengkap (RAL) dengan 5 perlakuan dan 3 ulangan. Hasil data pengamatan dianalisis menggunakan ANOVA dengan uji F dan uji lanjut DNMRT pada taraf 1%. Hasil penelitian menunjukkan bahwa penambahan starter Lactobacillus casei berpengaruh terhadap kadar protein, kadar lemak, pH, dan angka lempeng total. Semua perlakuan memenuhi syarat mutu yoghurt yang ditetapkan oleh SNI (produk dengan karakter yang sama seperti dadih). Dadih yang sangat disukai oleh panelis adalah dadih dengan penambahan starter Lactobacillus casei 4 %.
Co-Authors Abdi Abdi Abdi Adisti, Adila Afrido Zulhendra Aisman Aisman Ananda, Alwi Aninda T. Puari Arif Rizkika Putra Asnurita Asnurita Awalina, Rahmi Azmi, Aida Firdaus Muhammad Nurul Azrifirwan, Azrifirwan Bastian Nova Budaraga IK Cesar Wellya Refdi Cesar Welya Refdi Cesar Welya, Refdi Cici Wulandari Daimon Syukri Dava Perdana Putra Devi Warmita Dian Pramana Putra Dian Pramana Putra, Dian Pramana Diana Sylvi Diana Sylvi Donard Games Donny Eros Efrina, Efrina 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 Feri, Arlius Feskaharni Alamsjah Fikri, Imam Hariry, Amelia Hasbullah Hasbullah Hasbullah Hasbullah Hayati, PK Dewi Heni Pujiastuti Henny Herwina I Ketut Budaraga Ikhsan Ismail Ismail, Ikhsan Ismed Ismed Ismed Ismed Jasmi Jasmi Joardan Lasop Kurnia Sari, Dessy Linda Wati Maya Sari Mazelfi, Ihsani Meisilya Erona Meutia Fiana, Risa Muhammad Iqbal Abdi Lubis Munthe, Thomas Syaipuddin Nadira Nurul Fathiyah Napassawan Liamnimitr Nasution, Saidah Nauli Nika Rahma Yanti Nita Yessirita Novelina Novizar Nazir Obel, Obel Pratama Eka Putra, Satria Purnama Dini Hari Putra Santoso Putri, Afrianingsih Rachmad Hersi Martinsyah Rahmadila, Anindya Ramadhan, Nugraha Ramadhani, Ratih 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 Saputra, Dendi Adi Sari, Intan Derlia Satria Pratama Eka Putra Sayuti, Kesuma Shalati Febjislami Suparma Jeki Suparma Jeki Sylvi, Diana TEVINA EDWIN Tuty Anggraini Virtuous Setyaka Wahyudi , Nizar Alim Welya Refdi, Cesar Wenny Surya Murtius Yeffi Yeffi Masnarivan Yulmira Yanti Zulhendra, Afrido