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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) Journal of Applied Agricultural Science and Technology 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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Characteristic of Antioxidant-Rich “Teh Talua” Instant Using the Foam Mat Drying Method Rasdiana, Felga Zulfia; Ismed, Ismed; Refdi, Cesar Welya; Fauzi, Yusma Resti
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 7 No. 3 (2023)
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.v7i3.364

Abstract

This research aims to determine the formulation and characteristics of the best instant “teh talua” with the addition of red ginger and areca nut. In this study, 5 treatments were used, namely without addition (control), with the addition of red ginger juice (5% and 10%), and with the addition of areca nut extract (5% and 10%). The data obtained were subjected to statistical analysis using Analysis of Variant (ANOVA) and continued with Duncan's New Multiple Range Test (DNMRT) at a significance level of 5%. The results showed that each treatment had a significant effect on water content, ash content, protein content, fat content, carbohydrate content, water activity (Aw), and antioxidant activity. The best treatment is treatment B (with the addition of red ginger juice 5%) with a water content of 17.90%, ash content of 1.58%, protein content of 3.09%, fat content of 12.39%, carbohydrate content of 64.98%, water activity (Aw) 0.523%, and antioxidant activity 54.98%.
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
Co-Authors Ahmed, Umar Aisman Aisman 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 Herviyanti Herviyanti Hidayat, Danny Ismed Ismed Ismed Ismed Jefril Rahmadhoni Lalong, Paulus Risan F. Linda Wati Melinda Noer Novizar Nazir Novizar, Novizar NOVRI NELLY Prima Fithri Prima Yaumil Fajri Purnama Dini Hari Puspo Edi Giriwono Reni Koja Rina Yenrina RINI RINI Rini Rini Risa Meutia Fiana Risti Kurnia Dewi Rizkyanto, Ridwan Roma Kyo Kae Saniro Rosyadah, Najla Sari, Intan Derlia Sayuti, Kesuma Sayuti, Mohammad Suryani, Indah Permata Sylvi, Diana Tama, Duma Putri Tio, Rilvi Muhammad TRIMURTI HABAZAR Tuty Anggraini Uyung Gatot Syafrawi Dinata Viska Rahma Puspita Wellyalina, Wellyalina Wenny Surya Murtius Yasen, Nadia Mardiah Zulfitri, Amelia