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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
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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HUBUNGAN PENGETAHUAN DAN ASUPAN ZAT GIZI DENGAN STATUS GIZI MAHASISWA DIASRAMA UNIVERSITAS ANDALAS Deni Elnovriza; Hafni Bachtiar; Yenrina Yenrina
Jurnal Kesehatan Masyarakat Andalas Vol 4 No 1 (2009): Jurnal Kesehatan Masyarakat Andalas
Publisher : Faculty of Public Health, Andalas University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24893/jkma.v4i1.38

Abstract

Student as human resources is as man who is smart, productive and self-supporting in its duties and to realizing it by fulfilling requirement of nutrient. Living in dormitory they quit of attention of their parents and has independence in determining food which they are consumption as effort to reach nutritional status and optimal health. This research will study the level of student nutrient consumption, to see how far their consumption can fulfill requirement of nutrient suggested and knows factors influencing it. Population in this research is all students living in university dormitory in of Andalas University, school year 2007/2008, with 1 07 samples who consisted of 43 men and 64 women. Analysis descriptively by using technique elementary statistic (based statistic) what depicted in percentage, average and standard deviation and Chi Square test to see relationship between independent and dependent variables. Result of this research shows that 8.4% responder has nutritional status were poor, majority responder (59.8%) has had knowledge about nutrition were good. Average of energy consumption (1706.62 Cal) and carbohydrate (227.56 gram) means less than suggested while intake of protein (56.49 gram) and fat (62.38 gram) have been enough according to sufficiency suggested. There were no relation of nutritional knowledge and average of intake nutrient (energy, protein, fat and carbohydrate) with nutritional status statistically of student living in university dormitory. Management need to facilitate student requirement in dormitory canteen. Next research should be done to know relation between intakes of nutrient with achievement of study, number of illness, and iron deficiency anemic.
HUBUNGAN STATUS GIZI DAN KEIKUTSERTAAN DALAM LAYANAN TUMBUH KEMBANG TERHADAP KEMAMPUAN KOGNITIF ANAK USIA 2-5 TAHUN DI PADANG Deni Elnovriza; Rina Yenrina
Jurnal Kesehatan Masyarakat Andalas Vol 6 No 2 (2012): Jurnal Kesehatan Masyarakat Andalas
Publisher : Faculty of Public Health, Andalas University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24893/jkma.v6i2.94

Abstract

Kecerdasan merupakan salah satu indikator kualitas sumberdaya manusia. Salah satu aspek kecerdasan yang mempengaruhi keberhasilan seseorang adalah kemampuan kognitif. Berbagai penelitian menemukan bahwa ada pengaruh gizi terhadap kecerdasan serta perkembangan motorik. Penelitian ini bertujuan untuk mengetahui hubungan status gizi dan keikutsertaan dalam layanan tumbuh kembang anak dengan kemampuan kognitif anak usia 2-5 tahun di Kota Padang. Penelitian ini menggunakan desain Cross Sectional Study, di Kelurahan Gurun Laweh Kecamatan Nanggalo Kota Padang. Lokasi penelitian diambil secara purposive. Sampel pada penelitian ini adalah anak usia 2-5 tahun yang mendapatkan pelayanan tumbuh kembang anak lengkap (PAUD dan Posyandu) dan yang tidak mendapatkan pelayanan tumbuh kembang anak lengkap (Posyandu) sebanyak 55 orang. Data diolah dan dianalisis dengan computer, menggunakan Chi-Square. Hasil penelitian menunjukkan bahwa 58,2% responden tidak mengikuti pelayanan tumbuh kembang lengkap (PAUD terintegrasi; 60% mempunyai status gizi kurus dan 58,9% mempunyai kemampuan kognitif yang rendah. Tidak ada hubungan yang bermakna antara keikutsertaan dalam layanan tumbuh kembang dan status gizi dengan kemampuan kognitifresponden (p>0,05). Mengingat tingginya status gizi kurus berdasarkan BB/TB atau BB/PB di Kelurahan Gurun Laweh, perlu dilakukan program untuk membantu meningkatkan status gizi anak terutama anak usia di bawah 5 tahun yang merupakan masa the golden age seperti penyuluhan dan pembinaan terpadu pada ibu-ibu balita dan kader posyandu.
SERVICE TO THE COMMUNITY COVID-19 DISASTER VOLUNTEERS (PKM-BC19) IN LIMAU MANIS SELATAN VILLAGE, PAUH SUBDISTRICT, PADANG CITY, WEST SUMATRA PROVINCE Yenrina, Rina; Pratiwi, Nori
Andalasian International Journal of Social and Entrepreneurial Development Vol. 2 No. 01 (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.i01.18-23.2022

Abstract

Community Service disaster Covid-19 (PKM-BC19) is the theme of activities in this pandemic period carried out by students accompanied by lecturers. Students as covid-19 volunteers to help the community know covid-19 and the symptoms it causes, how to prevent it, so that the community is more careful and protect themselves from the virus that is currently spreading. Activities are carried out in their respective residences and help the community in accordance with health protocols that apply in their respective regions. The location of the implementation in Limau Manis Selatan Village, Pauh Subdistrict, Padang City, West Sumatra Province. The work program implemented includes main activities, supporting activities and multimedia activities or additional activities. The main activities are activities related to Covid-19. Supporting activities are activities related to the economy, environment, social and education to the community. Multimedia activities or additional activities such as making tutorial videos or educational videos that are then uploaded to social media such as Youtube and Instagram.
Kinari Traditional Food Packaging Development Syukri, Daimon; Azima, Fauzan; Sayuti, Kesuma; Yenrina, Rina; Novizar, Novizar; Anggraini, Tuty
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.i02.6-8.2023

Abstract

This community service activity carried out by the Faculty of Agricultural Technology, University of Andalas Padang, is in collaboration with Nagari Kinari, Bukit Sundi District, Solok City. The activity location is at the Nagari Kinari office which has been prepared very well. Nagari Kinari has many Micro, Small and Medium Enterprises (MSMEs) such as salamak pangekbanana, rendang aina and kalio baluik. In this era, packaging is very important to maintain the shelf life of food and is a trend and a great opportunity for doing business. This opportunity only applies to products that have good packaging and good sterilization. However, this opportunity has not been taken by several MSMEs in Nagari Kinari, so that this application is expected to arouse the enthusiasm of MSMEs to immediately carry out good packaging for their business.
Karakterisasi Cabai Merah Giling yang Disimpan dalam Media Kolam Ikan Masyarakat Di Kota Padang Sumatera Barat Nanda, Ririn Fatma; Yenrina, Rina; Yolanda, Milda; Azima, Fauzan; Syukri, Daimon
JURNAL BIOSENSE Vol 6 No 02 (2023): Edisi Desember 2023
Publisher : Program Studi Biologi, Fakultas Matematika dan Ilmu Pengetahuan Alam, Universitas PGRI Banyuwangi, Jalan Ikan Tongkol No 01, Telp (0333) 421593, 428592 Banyuwangi 68416

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36526/biosense.v6i02.3304

Abstract

Storing ground chilies in fish ponds was initiated by the Padang City, West Sumatra Province community. This research aimed to determine the characteristics of ground red chilies stored in fish ponds and refrigerators. 100 g of ground chili was stored and packaged in low-density polyethylene (LDPE) plastic clips and again in polypropylene (PP) plastic clips. The packaged material was soaked in a fish pond to a depth of ± 60 cm. Some packaged chilies were also stored in the refrigerator at ± 6 oC. Observations on the quality of ground chili, including water content, total titrated acid, antioxidant activity, air activity, total plate number, and organoleptic were analyzed periodically for ten weeks. The results showed that until the 10th week of storage, the characteristics of ground red chilies stored in fish ponds were almost identical to those stored in the refrigerator. The storage temperature in a fish pond differed from that in a refrigerator. Based on these findings, it can be hypothesized that a Modified Atmospheric Packaging system has occurred during storage in fish ponds because it allows low temperatures, which can slow down the freezing process. Therefore, further research needs to be conducted to assess the potential of fish ponds as an environmentally friendly storage place for fresh chilies. Keyword: storage, society, water media, ecosystem
Service To The Community Of The Covid 19 Disaster (PKM-BC19) In Limbukan Kelurahan, Selatan Payakumbuh District, Payakumbuh City Yenrina, Rina; Guci, Krisna
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.1.02.35-48.2021

Abstract

Community Service for the Covid-19 Disaster (PKM-BC19) is the theme Community Service Program (KKN) thematic Faculty of Agricultural Technology, Andalas University.Service activities are more focused on Covid-19 volunteers who are tasked with educating the public. Students accompanied by lecturers carry out activities individually at their respective residences and occasionally come downdirectly to residents while still adhering to health protocols.The location for the implementation of student KKN is in Limbukan Village, South Payakumbuh District, Payakumbuh City. The work program carried out during KKN includes main activities, supporting activities and multimedia activities. The main activities are activities related to Covid-19. Supporting activities are activities related to economic, environmental, social improvement and public education.Additional activities or multimedia activities that students do are making educational videos which are then uploaded to social media such as Instagram, WhatsApp and Youtube
STRATEGI PENGEMBANGAN AGROINDUSTRI TRADISIONAL DADIAH DI PROVINSI SUMATERA BARAT Dewi, Kurnia Harlina; Yenrina, Rina; Hathiqa, Nurul
Jurnal Agroindustri Vol. 15 No. 1 (2025): May 2025
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/jagroindustri.15.1.112-123

Abstract

Dadiah merupakan salah satu makanan tradisional Sumatera Barat yang nyaris puna dan tidak dikenal oleh generasi muda. Setelah dilakukan penelitian tentang pemetaan, nilai tambah dan preferensi konsumen terhadap dadiah, maka upaya agar produk berbasiskan kearifan local dapat bertahan, dilakunak pengembangan produk. Untuk itu Penelitian ini bertujuan mendapatkan posisi dan strategi pengambangan agroindustri dadiah di Provinsi Sumatera Barat. Penelitian ini dilakukan dengan metode deskriptif kuantitatif, dengan pengambilan sample ditentukan secara sengaja (purposive sampling) sebanyak 35 orang, yaitu pengusaha dadiah, pakar peneliti, lembaga pendukung, dan panelis preferensi konsumen. Posisi strategis agroindustri dadiah di Provinsi Sumatera Barat berada pada sel V yakni growth konsentrasi melalui integrasi horizontal. Posisi ini menunjukkan bahwa produk dadiah yang menjadi produk unggulan agroindustri yang dikembangkan produk atau jasa. Strategi pengembangan produk dadiah di Provinsi Sumatera Barat dengan cara promosi, mengembangkan olahan dadiah yang memiliki umur simpan yang lama, penetapan harga yang murah dari pesaing, pengurusan perizinan untuk dapat memperluas pasar.
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

Abstract

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.
Pengenalan Teknologi Hilirisasi Dadiah Berbasis Kearifan Lokal Dewi, Kurnia Harlina; Yenrina, Rina; Rahayu, Lisa; Morita, Rina; Yanti
Jurnal Ilmiah Pengabdian dan Inovasi Vol. 3 No. 3 (2025): Jurnal Ilmiah Pengabdian dan Inovasi (Maret)
Publisher : Insan Kreasi Media

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57248/jilpi.v3i3.560

Abstract

One of the products processed by Nagari Aia Dingin is Dadiah. Dadiah is a traditional food of the Minangkabau tribe, a fermented buffalo milk product that requires development to be able to compete in the global era. The implementation method is carried out through the delivery of material and discussions using broadcasts that are easy to understand and interesting for activity participants. Results of PkM activities introducing Dadiah downstream products. This can be seen from the results of participants' knowledge of dadiah processing technology, 1.10 to 1.33 (don't know). After the PkM activities in developing traditional food, participants stated that they knew enough but still did not know much about the technology for processing Ampiang Dadiah Kriuk (2.00). All participants stated that at the beginning of the activity, the difficulty level of Dadiah-based processing was difficult (3.71), but after participating in the PkM activity, participants assessed that the technology for processing Dadiah downstream products was not difficult (1.48).
Nutritional Value of Cookies made from the mixture of Mocaf flour (Modified Cassava Flour) and Ketapang seeds (Terminalia catappa L.) Yenrina, Rina; Anggraini, Tuty; Kadri, Annesa
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

Abstract

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.
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