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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) Ensiklopedia Research and Community Service Review Journal of Economic and Social Empowerment Andalasian International Journal of Social and Entrepreneurial Development Jurnal Research Ilmu Pertanian
Wellyalina, Wellyalina
Andalas University
Agriculture, Biological Sciences & Forestry 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 Public Health Social Sciences Veterinary Other

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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; Faramida, Shella
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; Rahmadila, Anindya
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
STRATEGI PENGELOLAAN KEUANGAN, PENINGKATAN KONSISTENSI PRODUKSI, DAN BRANDING DIGITAL DALAM MENINGKATKAN PENJUALAN KERUPUK KAMANG Mazelfi, Ihsani; Ramadhani, Ratih; Adisti, Adila; Saputra, Dendi Adi; Wellyalina, Wellyalina
Ensiklopedia Research and Community Service Review Vol 5, No 1 (2025): Vol. 5 No. 1 Oktober 2025
Publisher : Lembaga Penelitian dan Penerbitan Hasil Penelitian Ensiklopedia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33559/err.v5i1.3444

Abstract

This community service program aims to address three main issues faced by the partner: production, marketing, and managerial aspects. In production, problems include poor water quality, inconsistent production, product durability in packaging, and the absence of microbiological testing. Good water quality and stable supply are essential for maintaining product quality and production efficiency. In marketing, the challenges involve unprofessional packaging, limited understanding of digital marketing, and low brand awareness. Professional packaging and digital marketing strategies can enhance product value and branding. In financial management, issues include unsystematic bookkeeping, suboptimal pricing strategies, limited understanding of cost of goods sold (COGS), lack of PIRT certification, and unregistered brand intellectual property. Proper financial recording and COGS knowledge are crucial for cash flow control and accurate pricing. The program aims to improve financial management efficiency, ensure consistent production quality, and enhance branding and digital marketing. Expected outputs include a nationally accredited journal article, intellectual property registration, media publication, and promotional video.Keywords: MSMEs; Digital Marketing; SIAPIK; Water Filter; Brand Awareness
Development of Cookies Made from Breadfruit (Artocarpus altilis) and Plantain (Musa paradisiaca L.) with Different Levels of Ripeness Sayuti, Kesuma; Refdi, Cesar Welya; Wellyalina, Wellyalina; Sari, Intan Derlia
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 3 (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.v9i3.850

Abstract

Indonesians still depend heavily on wheat flour for cookies, while the use of local foods such as breadfruit and plantain is not yet optimal. Breadfruit is a source of carbohydrates that is high in fiber and low in glycemic index. On the other hand, plantains at a certain level of ripeness contain natural sugars that can act as sweeteners while also affecting the glycemic index. Therefore, the combination of these two ingredients has the potential to produce healthier functional cookies that are suitable for diabetics. This study aims to evaluate the effect of using breadfruit flour and plantain flour with different levels of ripeness on the physicochemical characteristics and glycemic index of cookies. The study used a Completely Randomized Design (CRD) with 4 treatments based on the ripeness level of the plantain (green, greenish yellow, yellow, and yellow with black spots) and 3 replicates. The parameters observed included physical and chemical analysis. Based on the results of the study, it was found that the ripeness level of plantain in cookie formulations significantly affected the moisture content, fat content, protein content, carbohydrate content, dietary fiber content, starch content, total sugar content, glycemic index test, hardness test, colour test, and organoleptic test (colour, aroma, texture, and taste). But does not significantly affect the ash content in the cookie products. The best treatment was obtained in treatment D, which was bananas with a yellow ripeness level and black spots. Thus, it can be concluded that the ripeness level of plantain has a significant effect on the quality of the cookies produced, except for the ash content of the cookies. Cookies made with plantain with the highest ripeness level have the best balance of colour, taste, aroma, and texture, making them the most preferred by the panelists. Contribution to Sustainable Development Goals (SDGs):SDG 2: Zero HungerSDG 3: Good Health and Well-BeingSDG 12: Responsible Consumption and Production
Pengembangan Produk Bakso yang Berbahan Baku Berantioksidan Wellyalina, Wellyalina; Syukri, Daimon
REACTOR: Journal of Research on Chemistry and Engineering Vol. 1 No. 1 (2020)
Publisher : Politeknik ATI Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52759/reactor.v1i1.5

Abstract

The development of functional food is increasing. Meatball is a popular food product that can be developed to be more functional by adding antioxidants. Meatballs are processed products from small round meat. This study aims to obtain the best formula for meatball production with high antioxidant content and good organoleptic characteristics. The addition of Moringa leaves, celery, panax cup leaves, and lime leaves to the original meatball production formula was used as a treatment in this study. The research method uses an exploratory method through laboratory experiments. The treatment used was the addition of Moringa leaves, celery, bowl, and lime leaves. Each treatment was added with a different main ingredient as much as 3.3% with 3 repetitions so that the results can be said to be valid. The results showed that the addition of panax cup leaves could produce functional meatballs with the best antioxidant and organoleptic properties among all treatments.
Proximate Test and Organoleptic Test on the Characteristics of the Moringa Layer Cake Cici Wulandari; Budaraga IK; Wellyalina Wellyalina; Napassawan Liamnimitr
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%).
Innovative Strategies for Strengthening the Competitiveness of Wan Alan MSME through Production Technology Advancement and Digital Marketing Adisti, Adila; Devi Yulia Rahmi; Wellyalina
Warta Pengabdian Andalas Vol 32 No 4 (2025)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat (LPPM) Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jwa.32.04.455-465.2025

Abstract

This community service program aims to strengthen the production and digital marketing capacity of the Wan Alan Micro, Small, and Medium Enterprises (MSME), a home–scale spice producer in Padang Panjang, West Sumatra. The intervention was motivated by the partner’s limited production technology, absence of standardized SOPs, lack of product testing, weak brand protection, and suboptimal digital marketing performance. The activities were carried out through training, technology adoption, mentoring, proximate testing, Standard Operating Procedure (SOP) development, brand IPR registration assistance, photography, videography workshops, and digital marketing coaching. The results show significant improvements: production capacity increased, sterilization time decreased, SOPs and cost of goods sold (COGS) calculations were implemented, proximate tests were completed, and trademark registration progressed to the substantive examination stage. In the marketing aspect, visual content quality improved substantially, Instagram performance increased by more than 233%, and new distribution channels were opened through a formal partnership with Budiman Supermarket. These outcomes demonstrate that integrated assistance combining production technology, operational standardization, and digital marketing enables MSMEs to enhance competitiveness, expand market reach, and strengthen business sustainability.
Meningkatkan Daya Saing Kerupuk Kamang melalui Diferensiasi Produk dan Strategi Pemasaran Digital Chairunnisya; Adisti, Adila; Ramadhani, Ratih; Mazelfi, Ihsani; Wellyalina
JOURNAL OF ECONOMIC AND SOCIAL EMPOWERMENT Vol. 5 No. 2 (2025): JOURNAL OF ECONOMIC AND SOCIAL EMPOWERMENT
Publisher : Program Studi Ekonomi Pembangunan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22219/joesment.v5i2.40357

Abstract

Kerupuk Kamang Dua Saudara is one of the MSMEs that produces kamang crackers. However, sales are only made to middlemen without a logo and proper packaging, so it does not have competitive advantages. This community service aims to solve problems in three aspects, namely the production aspect (increasing the amount of production and the use of technology in the form of cassava grinding machines), the marketing aspect (use of social media), and the managerial aspect (discipline in SOP production and financial management). To solve the problems partners face, the approach can be categorized into a community service method based on integrated solutions through socialization, training, mentoring, and application of technology. Product innovation and digital marketing are important steps to increase business competitiveness. This community service positively impacts the UMKM Kerupuk Kamang Dua Saudara through increased production, digital marketing, and business management. Service to partners has succeeded in increasing production capacity by adding cassava grinding machines and developing three new product variants. In the marketing aspect, zipper packaging with a logo and active social media accounts for digital promotion have been created. From the managerial side, partners now have production SOPs, simple financial reports, and legal documents such as NIB and PIRT assistance. These results significantly increase partner efficiency, competitiveness, and market opportunities.
Co-Authors Abdi Abdi Abdi Adila Adisti 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 Chairunnisya Cici Wulandari Daimon Syukri Dava Perdana Putra Devi Warmita Devi Yulia Rahmi Dian Pramana Putra Dian Pramana Putra, Dian Pramana Diana Sylvi Diana Sylvi Donard Games Donny Eros Efrina, Efrina Eli Ratni Elni Fatimah 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 Meisilva Erona Sitepu 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 Tuty Anggraini Virtuous Setyaka Wahyudi , Nizar Alim Welya Refdi, Cesar Wenny Surya Murtius Yeffi Yeffi Masnarivan Yulmira Yanti Zulhendra, Afrido