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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 ADMA: Jurnal Pengabdian dan Pemberdayaan Masyarakat 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 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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Pengembangan Produk Bakso yang Berbahan Baku Berantioksidan Wellyalina Wellyalina; Daimon Syukri
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.
PENGEMBANGAN PROSPEK USAHA TORTILLA CHIPS OLEH KELOMPOK TANI AUR SERUMPUN DI KECAMATAN SIMPANG ALAHAN MATI KABUPATEN PASAMAN PROVINSI SUMATERA BARAT Daimon Syukri; Nika Rahma Yanti; Emil Salim; Ismed Ismed; Cesar Wellya Refdi; Felga Zulfia Rasiana; Wellyalina Wellyalina; Novizar Nazir; Aisman Aisman
Jurnal Hilirisasi IPTEKS Vol. 6 No. 2 (2023)
Publisher : LPPM Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jhi.v6i2.506

Abstract

The Aur Serumpun farmer group is one of the growing farmer groups with their corn farming business. This farmer group is in Simpang Alahan Mati District, Kab. Pasaman, West Sumatra Province. So far, farmers only sell corn that has been dried directly. The processing of corn is a basic need for members of farmer groups in order to have product diversification which can ultimately increase the economy of these farmers. In the community service activities that were carried out previously (in 2019), processed products from corn were introduced, namely tortilla chips. In the 2020-2022 activities, business development will be carried out from Aur Serumpun farmer groups in accordance with the policy directions set by the members of the farmer groups themselves. Therefore, a discussion group forum was held and the signing of a cooperation agreement regarding the study of the prospects for producing tortilla chips which would be carried out by the aur allied farmer groups. The development of food product production of trotilla chips is an independent initiative from farmer groups that can collaborate with academics in the Department of Agricultural Product Technology, Andalas University. It was agreed from the discussion group forum that the head of the farmer group would conduct a study and socialize to other members of the farmer group regarding alternative product diversification of the commonly produced corn commodity. Further evaluation of the prospects for the implementation of the tortilla chips production process will be carried out next year.
INOVASI PRODUK RENDAH KALORI: PENGEMBANGAN UMKM D'ROOSE CAKE DENGAN PEMANIS ALAMI STEVIA DI KOTA PADANG Daimon Syukri; Rini Bahar; Ratni Prima Lita; Wellyalina Wellyalina; Novelina Novelina; Purnama Dini Hari; Rina Yenrina; Kesuma Sayuti; Tuty Anggraini; Aurelia Amaliyah Tarumiyo; Yasmin Azzahra
Jurnal Hilirisasi IPTEKS Vol. 8 No. 1 (2025)
Publisher : LPPM Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jhi.v8i1.861

Abstract

The purpose of the service activity is to innovate D'Roose Cake products into functional cakes that can create opportunities and ace cards for D'Roose Cake businesses that can adjust the development and demand for healthy products that are currently trending in the market. The research conducted was qualitative by conducting a case study of innovative products using stevia. The implementation was carried out in three stages, first the preliminary stage where socialization and discussion with partners were carried out regarding the objectives, targets, and outcomes of the program. Second, the implementation stage, conducting research and modifications to existing product recipes, namely banana sponge cake. Third, the evaluation stage, at this stage an evaluation of public acceptance of the innovative product is carried out. The results of this activity increased production capacity through upgrading the baking equipment or oven. After upgrading the equipment, it can now produce 150 loaves of bread in ± 4 hours. Then the innovative products were tried to the market at the Car Free Day activity at Gor H. Agus Salim, getting a good consumer response. The conclusion of this activity is that UMKM D'Roose Cake is one of the cake and bakery industries that has a P-IRT distribution permit and is halal certified. The constraints faced by these MSMEs are limitations in production capacity. In response to this, efforts were made to develop the production of D'Roose Cake MSME products through increasing the capacity of production equipment and developing stevia-based products.
Online Platform-Based Digital Marketing Training to Enhance the Branding of Gula Saka Talang Anau roza yunita; Firsta Ninda Rosadi; Wellyalina; Lusi Puspika Sari
Jurnal Hilirisasi IPTEKS Vol. 8 No. 3 (2025)
Publisher : LPPM Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jhi.v8i3.896

Abstract

 Digital transformation is a key factor in enhancing the competitiveness of micro, small, and medium enterprises (MSMEs), particularly in rural areas that still face significant technological access gaps. This community engagement program aims to improve the digital literacy and skills of rural MSME actors producing gula saka (traditional brown sugar) through training on social media, online marketplaces, and Google Maps as tools for promotion and market expansion. The program employed a combination of pre-test, intensive hands-on training, and post-test to measure participants’ skill improvement. The training focused on digital branding, online marketing strategies, and business location mapping. Evaluation was conducted using a questionnaire covering three indicators: relevance, efficacy, and usefulness. The results show a substantial increase in participants’ digital skills, from 18% (pre-test) to 96% (post-test). The relevance indicator scored 3.6 out of 4, efficacy scored 3.0, and usefulness scored 4.0. Although no online transactions have occurred, the appearance of gula saka products on Google Maps indicates improved digital visibility. Participants perceived digital marketing as highly relevant and beneficial, although some challenges remain in applying these skills effectively. This program strengthens local branding and creates strategic opportunities for market expansion and gradual socio-economic impact. Continued mentoring is needed to ensure the consistent application of digital skills in business practices.
Innovation In Waste Cooking Oil, Coconut, And Rice-Based Products Through Outreach Activities In Nagari Cupak Wellyalina Wellyalina; Eddwina Aidila Fitria; Wawan Sumarno; Muhammad Faruqi Aidi; Hannisha Nanda Gussry
Andalasian International Journal of Social and Entrepreneurial Development Vol. 6 No. 01 (2026): 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.6.01.1-4.2026

Abstract

Nagari Cupak in Solok Regency possesses significant local potential, particularly in coconut and Solok rice commodities; however, their use has remained limited to household consumption and raw material sales. In addition, waste cooking oil produced by households and small businesses is often unmanaged, posing environmental risks. This community engagement program aimed to enhance the skills of PKK women in utilizing local resources and converting household waste into value-added products. The activities included the delivery of materials on producing traditional coconut cooking oil and Virgin Coconut Oil (VCO), followed by hands-on workshops on making waste-cooking-oil soap and rice-based solid soap. A participatory approach was implemented through lectures, discussions, and guided practice. The results show that participants gained an improved understanding of coconut oil processing and were able to independently produce waste-oil soap and rice soap with acceptable texture and aroma. Challenges encountered included limited equipment for VCO practice and difficulties during soap molding. Overall, the program successfully increased community knowledge, technical skills, and awareness of local resource utilization while opening opportunities for small-scale entrepreneurship based on simple, locally sourced products.
Agricultural Innovation and Halal Food Security Through Outreach Activities In Balai Balai Panjang Rahmi Awalina; Wellyalina Wellyalina; Tevina Edwin
Andalasian International Journal of Social and Entrepreneurial Development Vol. 6 No. 01 (2026): 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.6.01.10-16.2026

Abstract

Balai Panjang Village, Lareh Sago Halaban Subdistrict, Limapuluh Kota Regency, possesses significant potential in the agricultural and socio-economic sectors; however, its utilization remains limited due to structural and managerial constraints, particularly regarding the village’s economic institutions through the Jalur Gemilang Village-Owned Enterprise (BUMNag). This outreach program aims to enhance halal food security through community empowerment and the revitalization of the BUMNag. Activities were carried out through outreach, training in the processing of local agricultural products—such as banana nuggets and cookies—and guidance on agricultural innovations based on appropriate technology. The results of the activities demonstrate an increase in community knowledge regarding the diversification of local food products, the application of appropriate technology, and awareness of the importance of halal food security. Additionally, the community has become more capable of managing local products creatively and competitively. With the revitalization of the BUMNag, it is hoped that this institution can once again serve as a driving force for a self-reliant and sustainable village economy. These findings indicate that community empowerment through participatory approaches and appropriate technology can enhance local capacity in the development of a halal food-based economy.
Empowering Women’s Groups through Vegetable-Based Product Diversification Innovations in Aia Tajun Village Rahmi Awalina; Wellyalina Wellyalina; Risa Meutia Fiana; Reni Koja; Nika Rahma Yanti; Putri Wulandari Zainal; Omil Charmyn Chatib
Andalasian International Journal of Social and Entrepreneurial Development Vol. 6 No. 01 (2026): 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.6.01.24-28.2026

Abstract

This outreach activity aims to enhance the capacity and economic self-reliance of women’s groups through vegetable-based product diversification innovations in Nagari Aia Tajun, Lubuk Alung Subdistrict, Padang Pariaman Regency. The method employed was a participatory approach involving the administration of a pre-test questionnaire, educational sessions, hands-on training, and an evaluation using a post-test. The innovative product developed is a vegetable-based healthy beverage in the form of water spinach smoothies as a way to utilize local potential. The results of the activity show a significant improvement in the participants’ knowledge, skills, and entrepreneurial attitudes, with the average score increasing from 2.1 to 4.26 and an N-Gain value of 0.74 (high category). Additionally, this activity successfully boosted participants’ interest and self-confidence in developing businesses based on processed vegetable products. Thus, this program not only contributes to increasing the value-added of agricultural commodities but also supports the strengthening of community economies and local food security through women’s empowerment.
Pemberdayaan Petani Kopi Robusta Melalui Peningkatan Produksi dan Inovasi Produk Olahan Berbasis Kopi di Kelompok Tani Kopi Bantjah, Limau Manis Selatan, Kota Padang Firsta Ninda Rosadi; Roza Yunita; Wellyalina Wellyalina; Nelfi Indriani; Saskya Dwi Amelia; Eddwina Aidila Fitria; Salsabilla Mumtazah; Irsya Dunas; Razaqy Arzati Akhra
ADMA : Jurnal Pengabdian dan Pemberdayaan Masyarakat Vol. 7 No. 1 (2026): ADMA: Jurnal Pengabdian dan Pemberdayaan Mayarakat
Publisher : LPPM Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/adma.v7i1.6001

Abstract

Kopi robusta merupakan salah satu komoditas unggulan di Indonesia yang memiliki potensi besar untuk dikembangkan, terutama dalam bentuk produk olahan. Namun, sebagian besar petani kopi masih melakukan teknik budidaya konvensional dengan bibit lokal dan menjual produknya dalam bentuk biji kering, yang memiliki nilai tambah ekonomi rendah. Kegiatan pengabdian kepada masyarakat ini bertujuan untuk meningkatkan produksi dan nilai tambah produk kopi robusta melalui inovasi olahan berbasis kopi. Metode dalam kegiatan pengabdian ini yaitu dibagi dalam beberapa tahap pelaksanaan kegiatan, yang pertama persiapan lahan dan pengadaan bibit unggul dan metode praktek pemangkasan, kegiatan monitoring dan evaluasi praktek pemangkasan, tahap kegiatan pascapanen seperti pembuatan saluran pintu angin dalam green house tempat pengeringan biji kopi dengan sumber energi panel surya, tahap yang kedua melakukan pelatihan dan praktek teknologi inovasi produk aspek peningkatan manajemen usaha. Tahapan kegiatan pengabdian yang telah dilakukan dapat meningkatkan pengetahuan dan keterampilan petani sebesar 37,4% dari hasil kuisioner yang dibagikan sebelum dan sesudah kegiatan.
Co-Authors Abdi Abdi Abdi Adila Adisti Afrido Zulhendra Aisman Aisman Ananda, Alwi Aninda T. Puari Arif Rizkika Putra Asnurita Asnurita Aurelia Amaliyah Tarumiyo 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 Dendi Adi Saputra M, Dendi Adi Devi Warmita Devi Yulia Rahmi Dian Pramana Putra Dian Pramana Putra, Dian Pramana Diana Sylvi Diana Sylvi Donard Games Donny Eros Eddwina Aidila Fitria Eddwina Aidila Fitria 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 Hannisha Nanda Gussry Hariry, Amelia Hasbullah Hasbullah Hasbullah Hasbullah Hayati, PK Dewi Heni Pujiastuti Henny Herwina I Ketut Budaraga Ikhsan Ismail Irsya Dunas Ismail, Ikhsan Ismed Ismed Ismed Ismed Jasmi Jasmi Jaswandi . Joardan Lasop Kurnia Sari, Dessy Linda Wati Lusi Puspika Sari Maya Sari Mazelfi, Ihsani Meisilva Erona Sitepu Meisilya Erona Muhammad Faruqi Aidi Muhammad Iqbal Abdi Lubis Munthe, Thomas Syaipuddin Nadira Nurul Fathiyah Napassawan Liamnimitr Nasution, Saidah Nauli Nelfi Indriani Nika Rahma Yanti Nita Yessirita Novelina Novizar Nazir Obel, Obel Omil Charmyn Chatib Pratama Eka Putra, Satria Puja Nadia Sukma Purnama Dini Hari Putra Santoso Putri Wulandari Zainal Putri, Afrianingsih Rachmad Hersi Martinsyah Rahmadila, Anindya Ramadhan, Nugraha Ramadhani, Ratih Ratni Prima Lita Razaqy Arzati Akhra Reni Koja Resti Rahayu Rina Yenrina Rini B Rini Bahar RINI RINI Rini Rini Risa Meutia Fiana Robby Jannatan Rosadi, Firsta Ninda Roza Yunita Rozidateno Putri Hanida Salim, Emil Salsabila, Unik Hanifah Salsabilla Mumtazah Sari, Intan Derlia Saskya Dwi Amelia Satria Pratama Eka Putra Sayuti, Kesuma Shalati Febjislami Suparma Jeki Suparma Jeki Sylvi, Diana TEVINA EDWIN Tuty Anggraini Virtuous Setyaka Wahyudi , Nizar Alim Wawan Sumarno Welya Refdi, Cesar Wenny Surya Murtius Yasmin Azzahra Yeffi Yeffi Masnarivan Yulmira Yanti Zulhendra, Afrido