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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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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
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