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Aisman Aisman
Universitas Andalas
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Dentistry Earth & Planetary Sciences Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Medicine & Pharmacology Physics Public Health Social Sciences Veterinary Other

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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.
Optimization of Essential Oil Formulations for Ultrasonic Diffusers Based on Aroma Profile and Persistence Daimon Syukri; Aisman Aisman; Rini Rini; Aisyah Putri; Luwina Makni Kusuma; Rafifa Putria Dewita; Napassawan Liamnimitr
Open Global Scientific Journal Vol. 5 No. 1 (2026): Open Global Scientific Journal
Publisher : Research and Social Study Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70110/ogsj.v5i1.90

Abstract

Background: Ultrasonic diffusers disperse essential oils without direct heating, making them suitable for aromatherapy. Combining oils with citrus, floral, herbal, and fixative characteristics may produce a more balanced and longer-lasting aroma, although information on optimal formulations for ultrasonic diffusers remains limited.Aims: This study aimed to obtain an optimal essential oil formulation for ultrasonic diffuser products based on aroma preference and persistence.Methods: Seven essential oils (kaffir lime, ylang-ylang, bergamot, rosemary, cajuput, peppermint, and patchouli) were combined into five formulations. Thirty untrained panelists assessed aroma preference and intensity using direct sniffing. Aroma persistence was monitored for 12 hours at three-hour intervals using 10 drops of each formulation in 300 mL of water.Results: Formulation F3 obtained the highest preference score and showed the best aroma persistence. The combination of citrus and floral oils with patchouli as a fixative produced a balanced, favorable, and longer-lasting aroma compared to other formulations.Conclusion: Formulation F3 was identified as the optimal formulation based on aroma preference and persistence. Combining complementary essential oils with patchouli as a fixative shows potential for developing natural essential oil-based ultrasonic diffuser products.
Quality Characteristics of Cilembu Sweet Potato Cookies Containing Tuna Bone Flour and Selected Plant Ingredients Wellyalina Wellyalina; Aisman Aisman; Abdi Abdi
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 10 No. 3 (2026)
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.v10i3.1233

Abstract

Fish-processing by-products and locally available plant materials can be incorporated into bakery products to create value-added foods. This study compared five Cilembu sweet potato cookie formulations containing a fixed amount of tuna bone flour and one of five selected plant ingredients: avocado flour, cocoa powder, carrot flour, moringa leaf flour, or dragon fruit flour. The five ingredients were selected to represent contrasting functional characteristics, including lipid-rich avocado, cocoa with characteristic pigments and phenolic compounds, fiber- and carotenoid-containing carrot, protein- and mineral-rich moringa leaf, and pigment-rich dragon fruit, thereby allowing comparison of how distinct plant materials modify cookie quality. We evaluated proximate composition, calculated nutritional value, measured calcium content, DPPH inhibition at 1000 ppm, and sensory acceptance. The selected plant ingredient significantly affected moisture, ash, fat, protein, and carbohydrate contents (p < 0.05). Moisture ranged from 4.92 to 7.50%, ash from 8.23 to 10.03%, fat from 21.77 to 25.11%, protein from 6.58 to 8.21%, and carbohydrate from 50.00 to 57.16%. The observed calcium values ranged from 0.11 to 0.51%, with the moringa leaf formulation showing the highest value. Mean DPPH inhibition ranged from 53.66 to 61.19%, with the highest value in the moringa leaf formulation. Sensory mean scores ranged from 3.4 to 4.6 on a 5-point hedonic scale, indicating general acceptance across the formulations. The dragon fruit formulation showed a consistently favorable pattern for color, texture, and aroma. Overall, the formulations offered different nutritional and sensory advantages. Using tuna bone flour as a fish-processing by-product also supports value creation from food waste and aligns with Sustainable Development Goal 12 on responsible consumption and production. Contribution to Sustainable Development Goals (SDGs):SDG 3: Good Health and Well-BeingSDG 12: Responsible Consumption and Production
Solar Dome Dryer Technology for Improving the Quality and Market Competitiveness of Kamang Cassava Crackers: An International Community Service Program Mislaini R; Annisa Putri; Alfi Asben; Aisman Aisman; Rosnah Shamsudin; Kurnia Harlina Dewi; Deivy Andhika Permata; Ismed Ismed; Putri Wulandari Zainal; Rahmi Awalina
Andalasian International Journal of Social and Entrepreneurial Development Vol. 6 No. 02 (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.6.02.12-17.2026

Abstract

This article reports on an international community service program that introduced dome dryer technology to improve the quality and market competitiveness of Kamang cassava crackers (kerupuk ubi kayu Kamang), a traditional food product of Nagari Koto Tangah, Tilatang Kamang, Agam Regency, West Sumatra, Indonesia. The program was implemented by the Faculty of Agricultural Technology, Andalas University, in collaboration with Universiti Putra Malaysia (UPM) under the Enhancing Quality Education for International University Recognition (EQUITY) Program funded by the Indonesian Endowment Fund for Education (LPDP). Activities included knowledge-sharing sessions delivered by an international resource person and a university research-commercialization expert; a field visit to cracker production houses; installation and demonstration of a solar-powered dome dryer; and mentoring on food-product legality, packaging, and labeling. Pre-test and post-test comparisons indicated improved partner understanding of hygienic and efficient processing techniques, product quality standards required for export markets, and packaging and branding strategies to strengthen competitiveness. The dome dryer, which raises the drying chamber temperature by approximately 10 to 25 degrees Celsius above ambient conditions, offered a practical solution to open-sun drying practices that previously exposed products to weather variability and the risk of contamination. The activity also produced tangible outputs, including improved product labels exhibited alongside the training, and dissemination through the university website and national and regional mass media. The results suggest that combining appropriate drying technology with food-safety and branding mentoring can support micro, small, and medium enterprises (MSMEs) in moving toward standardized production and broader market access, including potential entry into Malaysian and other ASEAN markets. This experience also illustrates how international academic partnerships can strengthen the internationalization agenda of higher education institutions while delivering direct benefits to rural food-based MSMEs
Co-Authors Abdi Abdi Abdul Rahman Aisyah Putri Alfi Asben Annisa Putri Awalina, Rahmi Bastian Nova Carmelita Puteri Reyadha Cesar Wellya Refdi Cesar Welya Refdi Daimon Syukri Deivy Andhika Permata Diana Sylvi Diana Sylvi F Azima Fauzan Azima Felga Zulfia Radiana Felga Zulfia Rasdiana Felga Zulfia Rasiana Hafizul Ikhwan Hasbullah Hasbullah Hasbullah Hasbullah Heni Pujiastuti Ismed Ismed Ismed Ismed Kurnia Harlina Dewi Linda Wati Lucia Saraswati Luwina Makni Kusuma Melisa Zahra Mislaini Rahman Nadila Aprilianda Nalwida Rozen Napassawan Liamnimitr Nika Rahma Yanti Novelina Novizar Nazir Novizar, Nazir Purnama Dini Hari Putri Wulandari Zainal Rafifa Putria Dewita Rahmadila, Anindya Reni Koja Rina Yenrina Rini B RINI RINI Rini Rini Rosnah Shamsudin Sahadi Didi Ismanto Salim, Emil Salsabila, Unik Hanifah Sayuti, Kesuma Sylvi, Diana Tuty Anggraini Warnita Wellyalina, Wellyalina Welya Refdi, Cesar