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Nutritional Value of Cookies made from the mixture of Mocaf flour (Modified Cassava Flour) and Ketapang seeds (Terminalia catappa L.) Rina Yenrina; Tuty Anggraini; Annesa Kadri
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 4 No. 1 (2020)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Efforts in developing food products continue to be carried out such as utilizing local commodities so that non-wheat flour processing can be used as a substitute for making food products in order to overcome dependence on wheat flour. One such effort is to make cookies from local ingredients, modified cassava flour known as MOCAF (Modified cassava flour). This research was aimed to determine the effective mixture of Mocaf flour and ketapang seed on the characteristic of cookies based on nutritional value. The research design used a completely randomized design (CRD), with 5 treatments and 3 replications. This data was analyzed with ANOVA (analysis of variance) and if the data was significantly different analyzed continued with Duncan’s New Multiple Range Test (DNMRT) at the level 5%. The treatments used were A (100% Mocaf flour : 0% Ketapang seed), B (90% Mocaf flour : 10% Ketapang seed), C (80% Mocaf flour : 20% Ketapang seed), D (70% Mocaf flour : 30% Ketapang seed), E (60% Mocaf flour : 40% Ketapang seed). The results showed that the Mocaf flour and ketapang seed comparison significantly influenced the protein content, fat content, energy, texture, free fatty acid, and carbohydrate content, but not significantly affect moisture content and ash content.

The Analysis of Eating Habits of Hyperuricemia Sufferers in Padang City Cesar Welya Refdi; Rina Yenrina; Kesuma Sayuti; PY Fajri
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 4 No. 2 (2020)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Hyperuricemia is a condition when uric acid levels in the blood are higher than normal. It can lead to several diseases, like gout. The data from the Health Office of Padang City in 2013-2015 show that gout is included in the category of 10 most diseases in Padang City. The typical foods of West Sumatera contain high-protein. This may correlate with the increase in the number of hyperuricemia sufferers in Padang City, West Sumatera. The aim of this study is to know the eating habits of hyperuricemia sufferers in Padang City. This research method was explorative-descriptive using a survey conducted on respondents of hyperuricemia sufferers. The respondents surveyed were thirty-seven people, randomly assigned to the patients of health facilities in Padang City. The results indicated that hyperuricemia sufferers are under and above 40 years old. Animal source foods stated by respondents that can increase uric acid were tunjang, cancang, and beef liver. Meanwhile, plant source foods stated by respondents that can increase uric acid were legumes (melinjo/emping, tauco, dan gado-gado/lotek/pical), leafy greens (cassava leaf, spinach, and kale) and fruits (durian, jack fruit, and banana). Ginger, red ginger, and garlic are believed by the respondents to reduce gout.

In Vitro Starch Digestibility and Total Carotenoid of Corn from Various Types of Processing Rina Yenrina; Fauzan Azima; Rani Liganti; Heriyenni Heriyenni
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 4 No. 2 (2020)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

This research aims to study in vitro starch digestibility, total carotenoid, and nutritional content from various ways of corn processing. The design used in this study was explorative with six treatments is raw, boiled, steamed, roasted, fried, and puffing. The results showed that the lowest water content was found in popcorn (0.93%), the lowest ash content in raw corn (0.52%), the lowest fat content in raw corn (0.61%), the highest protein content in raw corn (8.80%), the highest starch content in popcorn (59.19%), the lowest amylose content in fried corn (19.56%) and the highest amylopectin in fried corn (80.44%), FFA content (0.33%) in fried corn, the highest carotenoid content (11.05 μg/g) was found in raw corn and the lowest carotene content(6.01 μg/g) was found in popcorn, the lowest starch digestibility (47.36%) was found in raw corn

The Effect of Different Drying Method on the Physico-Chemical Characteristics of Senduduk Fruit Powder (Melastoma Malabathricum L) and its Application as Natural Colorant in Food Desy Cristiana; Rina Yenrina; Cesar Welya Refdi
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 5 No. 1 (2021)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

This study aimed to determine the effect of different drying methods on the physical and chemical characteristics of Senduduk fruit powder determine the best drying method in producing then applied as a natural dye to food. This study used an exploratory method with three treatments (drying method with an oven dryer, vacuum oven, and sun dryer). The result showed that the use of different drying methods resulted in different physical and chemical characteristics of the senduduk fruit powder and the best drying method in this study was using a vacuum oven with physical and chemical characteristics, that is the yield of 15.57%, ºHue 45.27, time dissolving time 60.08 seconds, insoluble part 4.34%, water content 8,76%, drying time 8 hours, ash content 2.36%, antioxidant activity 67.44%, anthocyanin content 45.52 (mg/L), organoleptic test on cookies, ice cream and pudding products with the addition of senduduk powder as a natural colorant, namely the cookies product obtained an average value of 3.2 (Neither like nor dislike" leads to "like"), ice cream product 4 (Like) and pudding 4,4 (Like).

Meta-Analysis of Volatile Compounds from Vinegar Produced by the Slow Method and the Fast Method Arifatulhuda Rifka; Novelina Novelina; Rina Yenrina
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 6 No. 1 (2022)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Volatile compounds are one of the important characteristics of vinegar, where the content and composition of these compounds is an account for the aroma profile of vinegar. The difference in production technology used in making vinegar produces vinegar with different characteristics. There are two general methods commonly used in the production of vinegar, namely the slow method and the fast method. This meta-analysis was used to conclude several studies that examined the differences in volatile compounds in vinegar produced through the slow methods and the fast methods. From this study, it can be seen that comparison of volatile compounds characteristics in vinegar produced by the slow method and the fast method where the slow method tends to produce vinegar with a high concentration of acetate ester group and alcohol group, and the fast method tend to produce vinegar with a high concentration in a volatile acid group.

Physicochemical, Fatty Acid and Sensory Profile of Cocoa Butter Produced from Fermented and Non-Fermented Cocoa Butter Novia Andriani; Rina Yenrina; Novizar Nazir
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 4 No. 3 (2020)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

The study aimed to explore the influence of fermentation and non-fermentation on cocoa processing (Theobroma cacao L.) on physical properties, chemical properties, fatty acid profiles and sensory properties of cococa butter. The study was conducted using an experimental method with two treatments and three replications. Analysis of cocoa butter consisted of yield, color, moisture content, free fatty acids, iod numbers, peroxide numbers, determination of fatty acid profile using GC-MS, and analysis of sensory properties. The results showed that the yield was between 20.82-21.00%. The color of fermented cocoa butter has a value of L* 17.88, a*8.70, and b*7.99 while for nonfermented cocoa butter has a value of L* 14.88, a* 8.96, and b* 6.78, water content between 0.10-0.12%, free fatty acids 0.51-0.56%, iod numbers 26.40-26.50 g I2/100g, peroxide numbers between 0.40-0.70 meq peroxide/kg fat, 190.23-191.40 mg KOH/g fat. The fatty acid profile using GC-MS showed that the dominant fatty acid constituents contained in fermented and nonfermented cocoa fats are oleic acid (29.39-29.57%), heptadecanoic acid (25.85-26.77%), and palmitic acid (21.49-21.83%). Based on sensory analysis of cocoa butter with fermented treatment is preferred because it has a more attractive color, taste, and aroma compared to nonfermented cocoa butter.

Comparative Analysis of Value-Added Analysis at Five Dadiah Agro-industry Centers in West Sumatra Province Nurul Hathiqah Nurul; Kurnia Harlina Dewi; Rina Yenrina
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 7 No. 1 (2023)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

This study aims to compare the value added of buffalo milk processing production into Dadiah at each Dadiah agro-industry center in West Sumatra Province. The research was conducted in five Dadiah agro-industry centers in West Sumatra Province: Agam District, Lima Puluh Kota District, Tanah Datar District, Sijunjung District, and Solok District. The research was conducted in March-July 2022. The research method used is a case study. Respondents in this study were Dadiah entrepreneurs with owner status. The number of respondents in the survey was 31 Dadiah business actors, with respondent criteria The value added analyzed is Dadiah business actors who process high buffalo milk raw materials in each district. Data analysis using the Hayami method. The results showed that in the production of buffalo milk processing into Dadiah the value-added ratio of Dadiah agroindustry in Sijunjung District was 89.83. higher than the value-added ratio of another dadiah agroindustry in West Sumatra Province. Dadiah processing production in every agroindustry in West Sumatra Province provides a high level of profit found in dadiah agroindustry in Sijunjung District. With a profit rate of IDR 69,948.25/Month, higher than other Dadiah agroindustry in West Sumatra Province.

Nutritional Value of Cookies made from the mixture of Mocaf flour (Modified Cassava Flour) and Ketapang seeds (Terminalia catappa L.) Rina Yenrina; Tuty Anggraini; Annesa Kadri
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 4 No. 1 (2020)
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.v4i1.38

Efforts in developing food products continue to be carried out such as utilizing local commodities so that non-wheat flour processing can be used as a substitute for making food products in order to overcome dependence on wheat flour. One such effort is to make cookies from local ingredients, modified cassava flour known as MOCAF (Modified cassava flour). This research was aimed to determine the effective mixture of Mocaf flour and ketapang seed on the characteristic of cookies based on nutritional value. The research design used a completely randomized design (CRD), with 5 treatments and 3 replications. This data was analyzed with ANOVA (analysis of variance) and if the data was significantly different analyzed continued with Duncan’s New Multiple Range Test (DNMRT) at the level 5%. The treatments used were A (100% Mocaf flour : 0% Ketapang seed), B (90% Mocaf flour : 10% Ketapang seed), C (80% Mocaf flour : 20% Ketapang seed), D (70% Mocaf flour : 30% Ketapang seed), E (60% Mocaf flour : 40% Ketapang seed). The results showed that the Mocaf flour and ketapang seed comparison significantly influenced the protein content, fat content, energy, texture, free fatty acid, and carbohydrate content, but not significantly affect moisture content and ash content.

Comparative Analysis of Value-Added Analysis at Five Dadiah Agro-industry Centers in West Sumatra Province Nurul Hathiqah Nurul; Kurnia Harlina Dewi; Rina Yenrina
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 7 No. 1 (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.v7i1.220

This study aims to compare the value added of buffalo milk processing production into Dadiah at each Dadiah agro-industry center in West Sumatra Province. The research was conducted in five Dadiah agro-industry centers in West Sumatra Province: Agam District, Lima Puluh Kota District, Tanah Datar District, Sijunjung District, and Solok District. The research was conducted in March-July 2022. The research method used is a case study. Respondents in this study were Dadiah entrepreneurs with owner status. The number of respondents in the survey was 31 Dadiah business actors, with respondent criteria The value added analyzed is Dadiah business actors who process high buffalo milk raw materials in each district. Data analysis using the Hayami method. The results showed that in the production of buffalo milk processing into Dadiah the value-added ratio of Dadiah agroindustry in Sijunjung District was 89.83. higher than the value-added ratio of another dadiah agroindustry in West Sumatra Province. Dadiah processing production in every agroindustry in West Sumatra Province provides a high level of profit found in dadiah agroindustry in Sijunjung District. With a profit rate of IDR 69,948.25/Month, higher than other Dadiah agroindustry in West Sumatra Province.

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