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All Journal Jurnal Gizi dan Pangan Jurnal Kesehatan Masyarakat Andalas (Andalas Journal of Public Health) Jurnal Agroindustri AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian Jurnal Litbang Industri Industria: Jurnal Teknologi dan Manajemen Agroindustri Journal of Applied Agricultural Science and Technology Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat Eksakta : Berkala Ilmiah Bidang MIPA Jurnal Teknologi Pertanian Andalas Jurnal Biosense Bioscientist : Jurnal Ilmiah Biologi Andalasian International Journal of Agricultural and Natural Sciences Fruitset Sains : Jurnal Pertanian Agroteknologi AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Jurnal Ilmiah Pengabdian dan Inovasi Andalasian International Journal of Social and Entrepreneurial Development

Rina Yenrina

Universitas Andalas

Author-ID : 422870

Agriculture, Biological Sciences & Forestry Humanities Astronomy Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mathematics Mechanical Engineering Medicine & Pharmacology Public Health Social Sciences Other

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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.

Pengaruh penambahan bubuk Azolla microphylla terhadap karakteristik cookies dari MOCAF (Modified Cassava Flour) Vlio Lina Monalisa; Fauzan Azima; Rina Yenrina; Tuty Anggraini
Jurnal Litbang Industri Vol 13, No 1 (2023)
Publisher : Institution for Industrial Research and Standardization of Industry - Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24960/jli.v13i1.7886.65-76

Penelitian ini bertujuan untuk mengetahui pengaruh penambahan bubuk Azolla microphylla terhadap karakteristik cookies dari MOCAF (Modified Cassava Flour). Penelitian ini menggunakan Rancangan Acak Lengkap dengan 5 perlakuan yaitu penambahan bubuk Azolla microphylla 0%, 8%, 10%, 12%, dan 14% dengan 3 kali ulangan. Data yang diperoleh dianalisis secara statistika dengan ANOVA (Analysis of Variance) dan dilanjutkan dengan uji DNMRT (Duncan’s New Multiple Range Test) pada taraf nyata 5%. Analisis dilakukan terhadap kadar air, kadar abu, kadar protein, kadar lemak, kadar karbohidrat, kadar serat kasar, aktivitas antioksidan, uji kekerasan, uji warna, uji organoleptik (warna, aroma, rasa dan tekstur). Hasil penelitian menunjukkan perlakuan optimum pada penambahan bubuk Azolla microphylla sebanyak 12% dengan karakteristik yaitu kekerasan (83,85 N/cm2), ºHue (178,70), kadar air (3,42%), kadar abu (1,49)%, kadar lemak (23,19%), kadar protein (7,34%), kadar karbohidrat (64,14%), kadar serat kasar (6,87%), aktivitas antioksidan (46,89%), dan uji oranoleptik meliputi warna 3,75 (suka), aroma 3,15 (biasa), rasa 3,55 (suka), tekstur 3,35 (biasa).

Karakteristik mi kering campuran tepung terigu dan tepung sukun dengan penambahan sari daun sungkai (Peronema canescens Jack) Tuty Anggraini; Lidya Nora; Felga Zulfia Rasdiana; Rina Yenrina
Jurnal Litbang Industri Vol 14, No 1 (2024)
Publisher : Institution for Industrial Research and Standardization of Industry - Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24960/jli.v14i1.8607.59-67

Mi kering adalah makanan yang banyak digemari. Susbtitusi tepung terigu dengan tepung sukun diharapkan mampu mengurangi pemakaian terigu serta diperkaya dengan ektark daun sungkai dapat menjadikan produk mi memiliki kandungan fungsional. Tujuan dari penelitian adalah untuk melihat perbedaan konsentrasi ekstrak daun sungkai terhadap karakteristik mie kering dan mengetahui perlakuan terbaik berdasarkan uji organoleptik dan kimia pada mie kering. Rancangan penelitian adalah acak lengkap (RAL) dengan 5 perlakuan dan 3 ulangan. Perlakuan pada penelitian ini adalah penambahan ekstrak daun sungkai A (kontrol), B (2%), C (4%), D (6%) , dan E (8%). Data dianalisis menggunakan ANOVA yang dilanjutkan dengan analisis Duncan's Multiple Range Test (DNMRT) pada taraf 5%. Penelitian memperlihatkan bahwa penambahan ekstrak daun sungkai berpengaruh nyata terhadap komponen kimia (air, abu, lemak, karbohidrat, aktivitas antioksidan dan total fenolik) serta rasa untuk uji organoleptik. Kadar protein, serta organoleptik warna, aroma dan tekstur tidak berbeda nyata. Perlakuan terbaik diperoleh pada perlakuan penambahan ekstrak daun sungkai 8%.

Comparative Study Of Solar Drying And Freeze Drying Methods In Amino Acid Content Of Crude Ficin Enzyme From Ficus Aurata (Miq.) Ismed, Ismed; Yenrina, Rina; Hasbullah, Hasbullah; Syukri, Daimon; Yusniwati, Yusniwati
AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian Vol 11 No 2 (2024)
Publisher : UNIVED Press, Dehasen University Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37676/agritepa.v11i2.7459

Purpose: This work aimed to analyze the profiles of amino acids in the ficin enzyme isolated from Ficus aurata (Miq.), and to determine the efficiency of these amino acid concentrations under two types of drying – solar drying and freeze drying. Methodology: The enzyme ficin was obtained from fig tree, and the presence of amino acids was determined by UPL chromatography. The applied methods of drying were solar and freeze. However, the primary objectives were aimed at investigating the influence of these treatments on the level of amino acids present in all the samples. Results: The findings indicated that freeze drying techniques retained more amino acids in figs than was observed in the case of solar drying. In particular, the amount of L-glutamic acid in freeze drying was 2.39 mg/g, while that of solar drying was 1.43 mg/g. Similar results were observed in L-lysine and L-aspartic acid, which were relatively higher in freeze drying than solar drying, with concentrations of 2.43 mg/g and 2.55 mg/g, respectively, as opposed to 0.99 mg/g and 1.76 mg/g in solar drying. Besides, freeze drying showed better L-serine, L-phenylalanine, and L-histidine preservation. Findings: It was observed that freeze drying gave the best opportunity to reduce the loss of amino acid of the ficin enzyme. The drying method, in particular, resulted in a concentration of some important amino acids like L-glutamic acid, L-lysine, L-aspartic acid, L-serine and L-phenylalanine, and L-histidine as compared to solar drying. Novelty: This study focused on different types of solar energy and freeze energy economic systems in enzymatic activities in the ficin enzyme extracted from Ficus aurata (Miq.). The novel contribution of this research lies in its objective, which is to show how the drying methods used affected the retention of the most influential and critical amino acids in the enzymatic processes. Originality: The novel aspect of the study was the attachment of ultra vortices to different drying techniques, such as solar drying and freeze drying in select ficin enzymes from Ficus aurata. It opens up a new perspective toward the development of drying parameters for the enhancement of important enzymatic characters from this particular variety. Conclusion: This research considers the changes in amino acid content during the drying of ficin enzyme from Ficus aurata through different drying methods. It is shown that freeze drying enhances the retention of critical amino acids and is thus one of the most efficient methods for the enzymatic processing of this plant species. Type of Paper: Empirical research paper.

STUDY ON THE AMINO ACID COMPOSITION OF CRUDE FICIN ENZYME FROM Ficus padana Burm.f. USING SOLAR DRYING Ismed, Ismed; Yenrina, Rina; Hasbullah, Hasbullah; Syukri, Daimon; Yusniwati, Yusniwati
Fruitset Sains : Jurnal Pertanian Agroteknologi Vol. 12 No. 5 (2024): December: Ilmu Pertanian dan Bidang Terkait
Publisher : Institute of Computer Science (IOCS)

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

Ficin is an enzyme derived from Ficus sp., recognized for its applications in the food and pharmaceutical sectors. Utilizing solar energy for enzyme drying has been shown to be economical and environmentally sustainable while preserving enzyme activity. This study aimed to determine the amino acid composition of crude ficin from Ficus padana Burm. f., and was extracted and dried with solar energy. The analysis of amino acid components was conducted using the UPLC technique. The results indicated the presence of numerous important amino acids, with L-aspartic acid being the highest concentrated at 1.85 mg/g and L-leucine at 1.41 mg/g. Significant quantities of L-glutamic acid (1.33 mg/g), L-serine (1.14 mg/g), and L-lysine (1.05 mg/g) were also identified. The solar drying process showed no significant loss of amino acids. The findings suggest that solar drying does not negatively impact the amino acid composition in fiction, therefore enhancing its practical significance, particularly for the food and pharmaceutical sectors.

Effect of the Addition of Red Dragon Fruit (Hylocereus polyrhizus) Extract on the Characteristics of Belimbing Wuluh (Averrhoa bilimbi, L.) Syrup Yenrina, Rina; Sylvi, Diana; Devi, Retno Gusti
EKSAKTA: Berkala Ilmiah Bidang MIPA Vol. 24 No. 03 (2023): Eksakta : Berkala Ilmiah Bidang MIPA (E-ISSN : 2549-7464)
Publisher : Faculty of Mathematics and Natural Sciences (FMIPA), Universitas Negeri Padang, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/eksakta/vol23-iss03/441

This study aims to determine the effect of the addition of red dragon fruit juice on the characteristics and organoleptics of belimbing wuluh syrup. The experimental design used in this study was a completely randomized design (CRD) with five treatments and three replications. The treatment carried out in the study was the addition of red dragon fruit juice at concentrations of 0%, 5%, 10, 15%, and 20%. The results showed that the addition of red dragon fruit juice had a significant effect on physical tests (color), chemical tests (pH, total sugar content, vitamin C, total acid, antioxidant activity, betacyanin levels), and organoleptic tests (color and taste). and did not have a significant effect on the organoleptic test (aroma). The best treatment based on physical, chemical, microbiological, and organoleptic properties was the addition of red dragon fruit juice with a concentration of 20%, with color test results of 17.87Â°H, pH (3.67), total sugar content (73.99%), vitamin C (16.19 mg/100g), total acid (1.11%), antioxidant activity (44.65%), betacyanin content (1.63%), total plate number (2.46 102 CFU/g), and organoleptic analysis of color 4.20 (like), aroma 3.55 (like), and taste 3.85 (like).

Protein Content Analysis of Protease Enzymes Extracted from Ficus Species and Papaya Using Qubit Fluorometer Ismed, Ismed; Yenrina, Rina; Hasbullah, Hasbullah; Syukri, Daimon; Yusniwati, Yusniwati
Bioscientist : Jurnal Ilmiah Biologi Vol 12, No 2 (2024): December
Publisher : Department of Biology Education, FSTT, Mandalika University of Education, Indonesia.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/bioscientist.v12i2.13683

This study aims to quantify the protein content in crude ficin enzymes obtained from the fruit and latex of various Ficus species and Papaya. This research has been encouraged by the considerable potential of these enzymes in different biotechnological applications, while data with regard to the protein content of these enzymes is limited. This study used a quantitative approach using qubit fluorometer to quantify the protein content in crude enzymes derived from the fruit and latex of these plants. Based on results, the protein content in crude ficin enzymes, two types of research obtained from Ficus aurata (Miq.) fruit was 0.92µg/ml and from papaya fruit as 3.16 µg/ml. For latex, it was observed that the protein content in crude ficin enzymes was determined as 6.14 µg/ml for Ficus aurata (Miq.), 2.58 µg/ml for Ficus racemosa L., and 5,27 µg/ml for Ficus padana Burm.f.. The protein content from papaya latex was 15,98 µg/ml. These findings show the differences in the protein content of the enzymes obtained from different species of Ficus and Papaya as a basis for further study on using these enzymes for biotechnological purposes.

Co-Authors Afissa Rahmadia Aisman Aisman Andriani, Novia Anna Anggraini Annesa Kadri Anwar Kasim Arifatulhuda Rifka Cesar Welya Refdi Cristiana, Desy Daimon Syukri Deddy Muchtadi Delfiana, Winda Deni Elnovriza Desy Cristiana Devi, Retno Gusti Diana Sylvi Fajri, PY Fauzan Azima Felga Zulfia Rasdiana Guci, Krisna Hafni Bachtiar Hasbullah Hasbullah Hasbullah Hasbullah Hathiqa, Nurul Hendra Saputra Heni Pujiastuti Heriyenni Heriyenni Heriyenni, Heriyenni Ismed Ismed Ismed Ismed Jihan Rahma Kadri, Annesa Kurnia Harlina Dewi Kurnia Harlina Dewi Kurnia Harlina Dewi Lidya Nora Liganti, Rani Lubis, Alfian Syukri Morita, Rina Nori Pratiwi Novelina Novia Andriani Novizar Nazir Novizar Novizar Novizar, Novizar Nurul Hathiqah Nurul Pratiwi, Nori Purnama Dini Hari Putri, Nezly N PY Fajri Rahayu, Lisa Rani Liganti Reni Koja Rifka, Arifatulhuda Rini B Rini Rini Ririn Fatma Nanda Salisma, Marlis Sayuti, Kesuma Sylvi, Diana Tuty Anggraini Ulsiani, Della Vlio Lina Monalisa Wellyalina, Wellyalina Welya Refdi, Cesar Wenny Surya Murtius Wina Hildayani Yanti Yolanda, Milda Yuliana Yuliana Yumarnis Yumarnis Yusniwati Yusniwati

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