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Community Empowering through Tubers Crop Cultivation with its Compost Applications And Its Processing Technology Warnita Warnita; Nalwida Rozen; Aisman Aisman
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 2 No. 1 (2018)
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.v2i1.7

Tuber crops (cassava and sweet potato) are potential sources of food that are widely used by the community. The demand for large quantities of potatoes increases every year. Therefore,we need to increase productivity. The purpose of this action research is to encourage student empathy to contribute and solve the problem in society by applying research results to improve the yield of tubers (cassava and sweet potato) through community service program which is named KKN-PPM. The methods applied by encouraging and motivating farmer groups, community leaders and small-processing industries. The activities are: 1) counseling, 2) training and 3) demonstration of compost application on sweet potato cultivation and cassava in farmer's land 4) manufacturing of various cassava processed products and 5) the application of packaging to products. The results of this KKN-PPM program are: 1) Increased awareness and empathy of students on economic, social and cultural issues so as to increase the income of the people; 2) The occurrence of partnerships between students who have various skills and technology so that can be realized a good cooperation to empower the community in cultivation of tubers and its processing; 3. increasing knowledge and technology among the cultivators and processors of tuber crops and packaging improvements so as to increase the selling price. 4. Positive response which is given by the community in the form of active participation and enthusiasm in following the activity from the beginning to end of the implementation.

Penyuluhan Alih Teknologi Pengolahan Produk Hortikultura dan Jamur Tiram di Nagari Padang Laweh, Sungai Pua, Kab. Agam Ismed Ismed; Fauzan Azima; Novizar Nazir; Rini Rini; Daimon Syukri; Aisman Aisman; Purnama Dini Hari; Cesar Welya Refdi; Wellyalina Wellyalina; Felga Zulfia Radiana
Warta Pengabdian Andalas Vol 27 No 2 (2020)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat (LPPM) Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jwa.27.2.133-139.2020

This community engagement activity has located a centre for horticultural agriculture, such as fruits and vegetables, in Nagari Padang Laweh, Sungai Pua district and Agam regency, West Sumatra Province. The focus products were tomato and oyster mushrooms at the time. Besides a farmer's land for tomatoes, there is also an oyster mushroom business managed by Hoki Jamur, producing 5-7 kg of fresh mushrooms per day. The problems faced by the partner's activity were a lack of processing technology for horticultural products. Tomatoes often through away when the price is low in the market. The production of oyster mushrooms is still fluctuating because cultivation is not good enough, and oyster has high water content, so it is easy to rot and have a short shelf life. Activities that have been carried out to solve partner problems were first evaluating horticulture and oyster mushroom cultivation activities at partner locations. Then, introducing processed post-harvest of horticulture to increase the selling value and its diversification to increase the shelf life of products by making tomato sauce and oyster mushroom meatballs. This activity went well and smoothly and was attended by local farmers, members of the Family Welfare Movement (PKK), and young entrepreneurs. Participants' enthusiasm for participating in this activity was high, especially during post-harvest product processing technology. This activity is expected to improve the quality and quantity of business production, income and economic welfare of partners and communities involved in partner business activities.

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

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.

Halal Industrial Village Assistance and Signing Cooperation Agreement With Batu Gadang Village Aisman, Aisman; Rini, Rini; Hasbullah, Hasbullah; Sylvi, Diana; Hari, Purnama Dini; Ismed, Ismed; Refdi, Cesar Welya; Wellyalina, Wellyalina; Rasdiana, Felga Zulfia; Koja, Reni; Nova, Bastian; Wati, Linda
Andalasian International Journal of Social and Entrepreneurial Development Vol. 2 No. 02 (2022): 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.v2.i02.9-12.2023

This community service activity carried out by the Faculty of Agricultural Technology, Andalas University, Padang, is in collaboration with the Batu Gadang Village, Lubuk Kilangan District, Padang City. The activity location is in the Batu Gadang (Indarung) Lurah Office which has been prepared in such a good way, in the Batu Gadang Village there are still MSMEs that do not have halal certification and have the potential to be used as a model for a halal food industry village in West Sumatra. The main problem encountered is the lack of information received by MSME actors in the Batu Gadang Village to obtain halal certificates. Therefore, it is necessary to provide assistance to MSME actors in the Batu Gadang sub-district from the beginning until the issuance of the halal certificate

Study of the Characteristics and Oxidative Stability of a Mixture of Avocado Oil and Coconut Oil Saraswati, Lucia; Aisman; Syukri, Daimon
Jurnal Penelitian Pendidikan IPA Vol 11 No 9 (2025): September
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v11i9.12367

This study aimed to evaluate the effect of blending avocado oil and coconut oil on the resulting physicochemical characteristics. Oil blends were prepared in six ratios of avocado oil to coconut oil (100:0; 80:20; 60:40; 40:60; 20:80; 0:100 v/v). The analyzed parameters included peroxide value, free fatty acids (FFA), iodine value, saponification value, fatty acid profile (GC-FID), and color test. The results showed that the blend in treatment C, with a ratio of avocado oil to coconut oil (60:40 v/v), yielded a peroxide value of 9.23 ± 0.32 meqO₂/kg, FFA of 0.73 ± 0.17%, iodine value of 47.33 ± 0.71 g I₂/100 g, and saponification value of 202.33 ± 0.54 mg KOH/g. The fatty acid profile was dominated by oleic acid, lauric acid, and palmitic acid. This blend produced a more diverse fatty acid profile and exhibited better oxidative stability compared to pure avocado oil. Therefore, blending avocado oil and coconut oil at a ratio of 60:40 v/v resulted in an oil product with a more varied fatty acid composition and improved oxidative stability compared to pure avocado oil.

Distribution Of Hand Soap With The Aroma Of Eucalyptus For People Affected By The Covid-19 Pandemic: A Community Service Report Rasdiana, Felga Zulfia; Novelina, Novelina; Aisman, Aisman; Purnama Dini, Hari; Novizar, Nazir
Andalasian International Journal of Social and Entrepreneurial Development Vol. 1 No. 02 (2021): 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.1.02.8-10.2021

Background: The utilization of liquid hand soap is an alternative to prevent virus transmission inCOVID 19 Pandemic. The production of aromatic hand soap and distribution to the public will be an effortto support the prevention of the spread of the corona virus. Methodology: Aromatic hand soap made fromeucalyptus is produced and distributed to people in Padang City as an alternative product for people tomaintain their personal hygiene. Conclusion: This eucalyptus-flavored handsoap has received a lot ofpositive feedback. This product can assist people in maintaining their personal hygiene. The public does notlike the smell of eucalyptus oil in this hand soap product. The formulation of this product will need to becompleted in the future.

Community Empowering through Tubers Crop Cultivation with its Compost Applications And Its Processing Technology Warnita, Warnita; Rozen, Nalwida; Aisman, Aisman
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 2 No. 1 (2018)
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.v2i1.7

Tuber crops (cassava and sweet potato) are potential sources of food that are widely used by the community. The demand for large quantities of potatoes increases every year. Therefore,we need to increase productivity. The purpose of this action research is to encourage student empathy to contribute and solve the problem in society by applying research results to improve the yield of tubers (cassava and sweet potato) through community service program which is named KKN-PPM. The methods applied by encouraging and motivating farmer groups, community leaders and small-processing industries. The activities are: 1) counseling, 2) training and 3) demonstration of compost application on sweet potato cultivation and cassava in farmer's land 4) manufacturing of various cassava processed products and 5) the application of packaging to products. The results of this KKN-PPM program are: 1) Increased awareness and empathy of students on economic, social and cultural issues so as to increase the income of the people; 2) The occurrence of partnerships between students who have various skills and technology so that can be realized a good cooperation to empower the community in cultivation of tubers and its processing; 3. increasing knowledge and technology among the cultivators and processors of tuber crops and packaging improvements so as to increase the selling price. 4. Positive response which is given by the community in the form of active participation and enthusiasm in following the activity from the beginning to end of the implementation.

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

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

EFFECT OF VACUUM FRYING TEMPERATURE ON THE PHYSICOCHEMICAL AND SENSORY PROPERTIES OF CHAYOTE CHIPS Rahman, Abdul; Ismed, Ismed; Aisman, Aisman
Fruitset Sains : Jurnal Pertanian Agroteknologi Vol. 13 No. 5 (2025): December: Ilmu Pertanian dan Bidang Terkait
Publisher : Institute of Computer Science (IOCS)

Show Abstract | Download Original | Original Source | Check in Google Scholar

Chayote (Sechium edule) is a high-moisture vegetable with considerable potential for development into value-added snack products through vacuum frying technology. This study aimed to evaluate the effect of vacuum frying temperature on the physicochemical, nutritional, and sensory properties of chayote chips in order to determine the optimal processing condition. Fresh chayote was first characterized for its initial chemical composition and subsequently vacuum-fried at five temperature levels. This study uses a Completely Randomized Design (CRD) with five treatments and three replications. The treatments consist of frying temperatures of 70°C (A), 75°C (B), 80°C (C), 85°C (D), and 90°C (E). The resulting chips were analyzed for yield, texture, color, frying time, oil absorption, proximate composition, vitamin C content, potassium concentration, and sensory attributes. The data were analyzed using analysis of variance (ANOVA), followed by Duncan’s New Multiple Range Test (DNMRT). Increasing frying temperature significantly reduced yield, moisture content, hardness, and frying time, while increasing oil absorption and relative mineral concentration. Nutritional analysis revealed progressive degradation of heat-sensitive components, particularly protein and vitamin C, at higher temperatures. Sensory evaluation revealed that frying temperature significantly influenced aroma, taste, and texture attributes, with the highest aroma score (4.10), taste score (4.13), and texture score (4.37 for crispiness) observed at 85 °C. Overall, vacuum frying temperature played a critical role in determining product quality, highlighting a trade-off between processing efficiency, nutritional retention, and sensory acceptance. Frying at 85 °C under vacuum conditions was identified as the optimal temperature for producing chayote chips with desirable physical characteristics, acceptable nutritional quality, and superior consumer acceptance.

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