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All Journal Jurnal Teknologi Dan Industri Pangan Jurnal Sains dan Teknologi Pangan Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat Jurnal Hilirisasi IPTEKS (JHI) Eksakta : Berkala Ilmiah Bidang MIPA Warta Pengabdian Andalas: Jurnal Ilmiah Pengembangan Dan Penerapan Ipteks AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Jurnal Andalas: Rekayasa dan Penerapan Teknologi Andalasian International Journal of Social and Entrepreneurial Development
Cesar Welya Refdi
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Agriculture, Biological Sciences & Forestry Astronomy 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 Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mathematics Mechanical Engineering Medicine & Pharmacology Public Health Social Sciences Veterinary Other

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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
Bioavailability of Curcumin in Various Nanoformulations: A Critical Review Lalong, Paulus Risan F; Refdi, Cesar Welya; Une, Suryani; Sayuti, Mohammad; Iswadi, Didik
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.v9i3.861

Abstract

The critical review aimed to assess the enhancement of curcumin bioavailability through nanoformulation-based delivery systems, summarize comparative pharmacokinetic and in vivo safety data, and identify significant obstacles to the clinical translation of curcumin. This study identified articles from Scopus, Elsevier (via ScienceDirect), and PubMed that were published between 2015 and 2025. We used keyword combinations such as curcumin, nanoformulation, nanoparticles, bioavailability, pharmacokinetics, toxicity/safety, and clinical translation to identify them. Furthermore, a comparison was made between peer-reviewed studies that were eligible based on the type of nanoformulation, the reported fold-increase in bioavailability, tolerability in vivo, and the limitations of translation. Nanoparticles (e.g., PLGA, chitosan), solid lipid nanoparticles, micelles, nanoemulsions, nanogels, cyclodextrin complexes, phytosomes, dendrimers, metallic nanoparticles, niosomes, and exosomes exhibit mechanisms that enhance solubility, provide protection against degradation, improve permeability, and facilitate sustained or targeted delivery. The data demonstrate that various nanoformulations can enhance systemic exposure from moderate to substantial levels, depending on the formulation and study design, with lipid-polymer-based systems often exhibiting significant enhancements. Studies generally report acceptable safety at therapeutic doses; however, dose dependence, formulation-specific effects, limited long-term human data, manufacturing scalability, and evolving regulatory requirements continue to constrain clinical adoption. Enhance curcumin's bioavailability and therapeutic efficacy; however, standardized manufacturing, thorough safety assessment, and robust clinical trials are necessary to facilitate its integration into standard practice.Contribution to Sustainable Development Goals (SDGs):SDG 3: Good Health and Well BeingSDG 9: Industry, Innovation and InfrastructureSDG 12: Responsible Consumption and ProductionSDG 17: Partnerships for the Goals
Pemberdayaan Gapoktan Sepakat Melalui Penguatan Lembaga Pemasaran Sayur Sehat Bersertifikat Prima Di Nagari Canduang Koto Laweh, Sumatera Barat Melinda Noer; Herviyanti Herviyanti; Cesar Welya Refdi; An NIsa Mutiara Fathi
Jurnal Hilirisasi IPTEKS Vol. 8 No. 4 (2025)
Publisher : LPPM Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jhi.v8i4.901

Abstract

Empowering the Sepakat Farmers Group Association (Gapoktan) aims to strengthen the capabilities of Gapoktan, who cultivate Prima-certified vegetable horticulture, but has not been able to develop its agribusinesses that give an impact on economic improvement to its members. Since 2021, several types of vegetables produced by Gapoktan have been receiving certification from the West Sumatra Provincial Food Service as a guarantee that pesticide levels in these vegetables are below the threshold, making them safe for consumption. However, Gapoktan still faces obstacles in marketing, because the market does not differentiate the price of certified and uncertified vegetables. The activity methods include outreach, practices for processing inputs based on local resources, and processing healthy vegetable products into snacks to add value and durability, as well as strengthening marketing institutions for Prima-certified products. Gapoktan has been linked with the Canduang Koto Laweh State-Owned Enterprise as a marketing partner for Prima-certified vegetables, opening new marketing relationships to intermediate consumers, such as hospitals. The Agam Regency Government will also revitalize the Agribusiness Sub-Terminal (STA) and the Agribusiness Micro-Credit Institution (LKMA) to receive Prima-certified vegetable products at more reasonable prices. In the short term, this empowerment program for farmer groups (Gapoktan) has resolved marketing barriers, increased product added value, and expanded access to agricultural markets. It is hoped that in the long term, through strengthened marketing institutions, Prima-certified vegetable products will be more competitive and their market share will expand, thereby further increasing farmer interest and welfare in developing Prima-based healthy vegetable farming.
PELATIHAN BUDIDAYA SIRIH HUTAN DAN PENGOLAHANNYA SEBAGAI BAHAN BAKU PEMBUATAN INSEKTISIDA BOTANI DI NAGARI SIKABU BUKIK KABUPATEN PADANG PARIAMAN Lina, Eka Candra; Nelly, Novri; Refdi, Cesar Welya; Dinata, Uyung Gatot S; Fithri, Prima
Jurnal Hilirisasi IPTEKS Vol. 7 No. 3 (2024)
Publisher : LPPM Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jhi.v7i3.802

Abstract

Community service for Bumnag Sehati and Saiyo Sakato highlights training and post-harvest cultivation of forest betel plants (Piper aduncum) as raw materials for botanical insecticides. This activity involves outreach to farmers about the economic potential of forest betel plants and cultivation and management techniques. As a result, farmers understand the economic value and how to manage these plants, increase their knowledge and open up opportunities to increase income through the use of local resources. The recommendations provided include optimal use of forest betel plants, development of new products, ongoing education and training, as well as strengthening cooperation with various parties. The aim of the activity is to provide an in-depth understanding of forest betel cultivation techniques and post-harvest for making botanical insecticides. Train participants in the process of cultivating, harvesting and processing forest betel effectively to produce quality raw materials. Introducing the latest technology in forest betel cultivation and processing to increase efficiency and yield. Providing an environmentally friendly alternative for pest control through forest betel-based botanical insecticides. The activity method used is the delivery of material regarding the theory of forest betel cultivation, post-harvest processes, and making botanical insecticides through lecture sessions. The result of this activity is that participants gain practical skills in cultivating forest betel and the process of making botanical insecticides. Participants understand the importance of forest betel in making insecticides and the optimal way to process it. The conclusion that can be obtained from this activity is that the use of forest betel as a raw material for botanical insecticides provides an environmentally friendly alternative for pest control. Continued efforts are needed for the development of cultivation techniques, as well as further research into the effectiveness and market acceptance of forest betel-based botanical insecticides.
Identifikasi Produk Unggulan Nagari Sikabu untuk Inkubasi Bisnis yang berkelanjutan Fithri, Prima; Wisnel; Andre, Hanalde; Refdi, Cesar Welya
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.v8i3.884

Abstract

Nagari Sikabu, located in Padang Pariaman Regency, is an agrarian area with strong potential in corn production as its leading agricultural commodity. However, the utilization of corn has largely been limited to sales in raw form, resulting in relatively low economic value for the local community. This condition indicates a gap between abundant natural resources and the community’s capacity to transform them into value added products. Therefore, this community service program was designed to empower local residents through a sustainable business incubation model for corn based products using a participatory approach. The methods applied included field observations, participatory interviews, Focus Group Discussions (FGDs), and SWOT analysis to map the strengths, weaknesses, opportunities, and threats in developing processed corn products. The results identified that derivative products such as corn chips, corn emping, and corn brownies have strong prospects to become local flagship products. Training sessions and workshops successfully improved community skills by 42%, particularly in food processing techniques, packaging, pricing, and digital marketing. Furthermore, the program facilitated the establishment of a Community Business Group (Kelompok Usaha Bersama/KUB) as an institutional platform for collective business development and local economic strengthening. In conclusion, the corn based business incubation program proved effective in enhancing community capacity, strengthening business institutions, and opening new entrepreneurial opportunities in Nagari Sikabu. For sustainability, continuous assistance is required in product legalization, innovative packaging technology, and integration with digital marketing channels so that processed corn products can penetrate wider markets and contribute to local economic independence.
Co-Authors . Herviyanti Aisman Aisman An NIsa Mutiara Fathi Bastian Nova Cristiana, Desy Daimon Syukri Dewi, Sesi Kumala Dian Ferinda Didik Iswadi, Didik Eka Candra Lina Fajri, PY Fauzan Azima Fauzi, Yusma Resti Felga Zulfia Radiana Felga Zulfia Rasdiana FRANSISKA RUNGKAT ZAKARIA Hanalde Andre Hasbullah Hasbullah Hidayat, Danny Ismed Ismed Ismed Ismed Lalong, Paulus Risan F. Linda Wati Melinda Noer Novizar Nazir NOVRI NELLY Prima Fithri Prima Yaumil Fajri Purnama Dini Hari Puspo Edi Giriwono Rahmadoni, Jefril Reni Koja Rina Yenrina RINI RINI Rini Rini Risa Meutia Fiana Risti Kurnia Dewi Rizkyanto, Ridwan Roma Kyo Kae Saniro Sari, Intan Derlia Sayuti, Kesuma Sayuti, Mohammad Suryani, Indah Permata Sylvi, Diana Tama, Duma Putri TRIMURTI HABAZAR Uyung Gatot Syafrawi Dinata Viska Rahma Puspita Wellyalina, Wellyalina Wenny Surya Murtius Wisnel Yasen, Nadia Mardiah Zulfitri, Amelia