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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 Media Gizi Indonesia (MGI) Jurnal Litbang Industri Industria: Jurnal Teknologi dan Manajemen Agroindustri Journal of Applied Agricultural Science and Technology Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat Jurnal Hilirisasi IPTEKS (JHI) 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 Biodiversitas Journal of Biological Diversity
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 Dentistry 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 Veterinary Other

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Comparative Analysis of Value-Added Analysis at Five Dadiah Agro-industry Centers in West Sumatra Province Nurul, Nurul Hathiqah; 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

Abstract

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.
Antioxidant Activity and Essential Oil Content in Butterfly Pea Flower Herbal Tea (Clitoria ternatea) and Siam Orange Peel Extract (Citrus nobilis) Encapsulated Anggraini, Tuty; Yenrina, Rina; Salisma, Marlis; Syukri, Daimon
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 2 (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.v9i2.551

Abstract

This study aims to determine the antioxidant activity and essential oil content in a mixture of butterfly pea flower herbal tea and encapsulated siam orange peel extract with the best characteristics. The design used in this study was a completely randomized design (CRD) with five treatments and three replications. The treatments given in this study were A (without mixing encapsulated siam orange peel extract), B (mixing encapsulated siam orange peel extract 1%), C (mixing encapsulated Siamese orange peel extract 2%), D (mixing encapsulated siam orange peel extract 3%), E (mixing encapsulated siam orange peel extract 4%). The research data were analyzed statistically using ANOVA and continued with Duncan's New Multiple Range Test (DNMRT) at the 5% level. The results showed that the ratio of mixing encapsulated siam orange peel extract had a significantly different effect on water content, pH value, anthocyanin content, and antioxidant activity. The more the encapsulated siam orange peel extract is mixed, the higher the water content, the lower the pH value, the lower the anthocyanin content, the lower the antioxidant activity, and the higher the essential oil content as limonene, which is 3.90%. Contribution to Sustainable Development Goals (SDGs):SDG 3: Good Health and Well-beingSDG 9: Industry, Innovation and InfrastructureSDG 12: Responsible Consumption and ProductionSDG 15: Life on Land
Characteristics of Sambung Nyawa (Gynura procumbens) mix with Cinnamon (Cinnamomum burmannii) as Functional Drink Instant Powder Ulsiani, Della; Yenrina, Rina; Azima, Fauzan
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 2 (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.v9i2.618

Abstract

Instant powder drinks are practical, water-soluble beverage products with a long shelf life. This study developed a functional instant powder drink from sambung nyawa (Gynura procumbens) leaf extract, enriched with cinnamon bark extract to enhance flavor and antioxidant properties. The goal was to see how different amounts of cinnamon bark powder (0%, 15%, 20%, 25%, and 30%) affected the physical, microbial, and taste qualities of the final drink and to find the best recipe. A completely randomized design with three replications was used. We analyzed the data using ANOVA and DNMRT at a 5% significance level. Results showed that cinnamon addition significantly affected total polyphenols, antioxidant activity (IC50), titratable acidity, dissolving time, taste, and aroma, but had no significant effect on moisture content, ash content, water-insoluble fraction, total plate count, or color. The best mix included 30% cinnamon, which resulted in 2.11% moisture, 0.33% ash, 0.99% total acidity, 201.45 mg GAE/g total polyphenols, 78.75 mg/L IC50, 33.44 seconds to dissolve, 0.93% insoluble part, 2.37×10³ CFU/g total plate count, and good ratings for color (3.7, liked), taste (3.33, neutral), and aroma (3.67, liked). Contribution to Sustainable Development Goals (SDGs):SDG 2: Zero HungerSDG 8: Decent Work and Economic GrowthSDG 12: Responsible Consumption and Production
Addition Effect of Red Dragon Fruit Peel Powder (Hylocereuspolyrhizus) on the Characteristics of Young Coconut Jam (Cocos Nucifera) Rina Yenrina; Rini Rini; Afissa Rahmadia
Andalasian International Journal of Agriculture and Natural Sciences (AIJANS) Vol. 4 No. 01 (2023)
Publisher : Lembaga Penelitian dan Pengabdian, Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/aijans.v4.i01.1-12.2023

Abstract

The aim of this study to determine the addition effect of red dragon fruit peel powder on the physical and chemical quality characteristics of young coconut jam and get out the right concentration of making young coconut jam on sensory analysis.This study used a completely randomized design with 5 treatments and 3 replications. The research data were analyzed statistically using ANOVA and continued with the Duncan' New Multiple Range Test (DNMRT) at the 5% level. The treatment in this study was the addition of red dragon fruit peel powder with a concentration of 4% (treatment A), 12% (treatment B), 20% (treatment C), 28% (treatment D) and 36% (treatment E). The results showed that the addition of red dragon fruit peel powder had a significant effect on water content, ash content, pH, total dissolved solids, total sugar, Vitamin C, antioxidant activity and betacyanin.
Characteristics of Instant Steamed Sponge Cake Flour from Blending Purple Sweet Potato Flour (Ipomoea batatas var ayumurasaki), Mung Bean Flour ( (Vigna radiata) and Corn Flour ( Zea mays) Rina Yenrina; Kurnia Harlina Dewi; Yumarnis Yumarnis
Andalasian International Journal of Agriculture and Natural Sciences (AIJANS) Vol. 4 No. 01 (2023)
Publisher : Lembaga Penelitian dan Pengabdian, Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/aijans.v4.i01.37-46.2023

Abstract

This research aims to get the best formulation which liked by panelist by considering the chemical characteristics from blending of purple sweet potato flour, mung bean flour and corn flour. This research has done at laboratory of agricultural technology, Andalas University, Padang on October until November 2021. The research has used Completely Randomized Design with 5 treatment and 3 repitition. Anlysis of data use Analysis of Varian ( ANOVA), obvious difference result will be continued with Duncan’s New Multiple Range ( DMRT) at 5% obvious level. Some treatment are blending purple sweet potato flour, mung bean flour and corn flour they are A (40% : 60%), B ( 40% :50% : 10%), C (40%: 40% : 20%), D ( 40% : 30% : 20% and E ( 40% : 20% : 40%). The research result indicate that blending of purple sweet potato flour, mung bean flour and corn flour is obvious significantly influenced to some analysis of water, ash, fat, protein,carbohidrate,antioxidan activity, water activity, crude fiber instant steamed sponge cake flour.
Antioxidant Activity and Physicochemical Characteristics of Dry Noodles with a Mixture of Wheat Flour and Kidney Bean Flour With the Addition of Butterfly Pea (Clitoria Ternatea L.) Extract Rina Yenrina; Ismed Ismed; Wina Hildayani; Jihan Rahma
Andalasian International Journal of Agriculture and Natural Sciences (AIJANS) Vol. 4 No. 02 (2023)
Publisher : Lembaga Penelitian dan Pengabdian, Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/aijans.v4.i02.130-139.2023

Abstract

This study aims to determine the antioxidant activity and physicochemical properties of dried noodles mixed with wheat flour and red bean flour with the addition of butterfly pea flower (Clitoria Ternatea L.) extract. The design used in this study used a completely randomized design (CRD) with 5 treatments and 3 replications. Data analysis using ANOVA and further test with Duncan's New Multiple Range Test (DNMRT) analysis at 5% level. The treatments used in this study were treatment A (20 ml water: 0 ml butterfly pea extract), B (15 ml water: 5 ml butterfly pea extract), C (10 ml water: 10 ml butterfly pea extract), D (water 5 ml: 15 ml butterfly pea extract), and E (0 ml of water: 20 ml of butterfly pea extract). The results of this study significantly affected the 5% level on the water content test, ash content, fat test, protein test, carbohydrates, antioxidant activity, and physical analysis of color. Based on the physical and chemical analysis of dried noodle products, the best treatment was in treatment C (addition of 10g telang flower extract) with a color test value of 232.98°Hue, an elasticity test of 26.50%, a moisture content of 6,36%, a ash 1.49%, fat content 2.14%, protein content 19.36%, carbohydrate content 70.63%, and antioxidant activity 33.32%.
Comprehensive Study of Profiling The Physicochemical Characteristics of Chili Powder From Three Varieties (Red Curly Chili, Red Bird’s Eye Chili, and Ghost Pepper) Anggraini, Tuty; Yenrina, Rina; Weliardi
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 3 (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.v9i3.854

Abstract

This research aimed to examine the physicochemical characteristics of chili powder from three varieties, namely curly chili (Capsicum annuum), bird’s eye chili (Capsicum frutescens), and ghost pepper (Capsicum chinense), which were dried using a food dehydrator at 65 °C for 10 hours. Analyses included physical parameters (length, width, weight, and colour), chemical composition (moisture, ash, fat, protein, and carbohydrate content), and antioxidant activity measured by the DPPH method. The results showed significant differences in morphology and nutritional composition among the varieties. Curly chili exhibited the highest protein content (12.35%) and carbohydrate content (65.68%), while ghost pepper had the highest ash content (6.50%) and fat content (10.17%). In contrast, bird’s eye chili generally fell within the intermediate range for most parameters. The antioxidant activity of all varieties showed high inhibition values (>80%), ranging from 81.33% to 86.46%, although the differences were not statistically significant. Thus, all chili powder varieties met the Indonesian National Standard (SNI) quality requirements and have the potential to be developed as functional food products with longer shelf life. Contribution to Sustainable Development Goals (SDGs):SDG 2: Zero hungerSDG 3: Good health and well-beingSDG 8: Decent work and economic growth SDG 12: Responsible consumption and production
The effect The Effect of Dadih Variations as a Probiotic Source in Complementary Food: An In Vivo Study Using White Wistar Rats Juli Marni; Hasbullah; Rina Yenrina; Kurnia Herlina Dewi; Sri Zulyanti Mardhiah
Media Gizi Indonesia Vol. 21 No. 2 (2026): MEDIA GIZI INDONESIA
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/mgi.v21i2.196-208

Abstract

Enhancing the nutritional quality of complementary foods can be achieved through fortification with probiotic-rich products such dadih. This study aimed to analyze the nutritional composition and evaluate the effects of dadih variations on feed intake, weight gain, feed conversion efficiency (FCE), and protein efficiency ratio (PER). The experiment was conducted using weaned male Sprague-Dawley Wistar rats, aged 21–28 days and weighing ±55 grams. The treatment groups included: A0 (complementary food only), A1 (complementary food + milk), A2 (complementary food + milk + fresh dadih), A3 (complementary food + milk + dadih powder), A4 (complementary food + milk + chocolate dadih powder), and A5 (complementary food + milk + commercial probiotics). A completely randomized design was applied, and data were analyzed using one-way ANOVA at a 5% significance level. Proximate analysis of complementary foods (dry weight basis) demonstrated protein content of 9.67–10.76%, fat 6.26–7.60%, ash 0.63–0.70%, carbohydrate 81.92–83.16%, and energy 418.7–431.46 kcal. Complementary food with dadih (fresh, powdered, and chocolate powdered forms; A2, A3, and A4) significantly improved weight gain, feed intake, FCE, and PER compared with rats receiving complementary food alone (A0), complementary food with milk (A1), or complementary food with commercial probiotics (A5).
Comparative Study Of Solar Drying And Freeze Drying Methods In Amino Acid Content Of Crude Ficin Enzyme From Ficus Aurata (Miq.) Ismed Ismed; Rina Yenrina; Hasbullah Hasbullah; Daimon Syukri; 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

Abstract

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.
Effect of Ultrasonication Time on Structural, Morphological, and Functional Properties of Sugar Palm (Arenga pinnata Merr.) Flour Nanofibers Tuty Anggraini; Kesuma Sayuti; Siti Sarah Humaira; Arif Rahman Zuhri; Rina Yenrina; Arif Rizkika Putra
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 10 No. 1 (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.v10i1.972

Abstract

Sugar palm (Arenga pinnata) flour has the potential to be developed into nanofibers for use as natural biopolymer materials. Ultrasonication is a promising method for modifying particle size and structural properties; however, the effects of different ultrasonication times on the characteristics of sugar palm flour nanofibers have not been fully explored. This study analysed the effect of different ultrasonication times on the physicochemical properties of sugar palm flour nanofibers produced with an ultrasonic probe homogeniser. A Completely Randomized  Design (CRD) was applied with five ultrasonication times: 0 (control), 30, 60, 90, and 120 minutes, each with three replications. The evaluated parameters included morphology (SEM), particle size, crystallinity (XRD), viscosity, and color characteristics (CIE L*, a*, b*). Increasing ultrasonication time significantly reduced particle size from 177.33 ± 85.55 nm to 19.8 ± 14.89 nm, resulting in a smoother, more homogeneous nanofiber morphology. XRD analysis revealed an amorphous diffraction pattern within the 2? range of 13–25°, indicating the absence of an ordered crystalline structure. The viscosity remained largely stable (9522–9524 mPa·s) between all treatments. Color analysis showed stable L*, a*, and b* values, suggesting that ultrasonication did not induce pigment degradation or noticeable visual changes. These findings demonstrate that prolonged ultrasonication effectively produces uniform, stable, and nano-sized sugar palm flour fibers. Contribution to Sustainable Development Goals (SDGs):SDG 3: Good Health and Well-beingSDG 9: Industry, Innovation and InfrastructureSDG 12: Responsible Consumption and Production
Co-Authors Afissa Rahmadia Aisman Aisman Andriani, Novia Anggraini, Anna Annesa Kadri Anwar Kasim Arif Rahman Zuhri ARIF RIZKIKA PUTRA Arif Rizkika Putra Arifatulhuda Rifka Aurelia Amaliyah Tarumiyo Cesar Welya Refdi Cristiana, Desy Daimon Syukri Deddy Muchtadi Delfiana, Winda Deni Elnovriza Desy Cristiana Devi, Retno Gusti Diana Sylvi Diana, Silvy Efrina, Efrina Fajri, PY Fauzan Azima Felga Zulfia Rasdiana Guci, Krisna Hafni Bachtiar Hasbullah Hasbullah Hasbullah Hasbullah Hasbullah Hathiqa, Nurul Hendra Saputra Heni Pujiastuti Heriyenni Heriyenni Heriyenni, Heriyenni Ismed Ismed Jihan Rahma Juli Marni Kadri, Annesa Kurnia Harlina Dewi Kurnia Harlina Dewi Kurnia Harlina Dewi Kurnia Harlina Dewi Kurnia Herlina Dewi Lidya Nora Liganti, Rani Lubis, Alfian Syukri Morita, Rina Nori Pratiwi Novelina Novia Andriani Novizar Nazir Novizar, Novizar Nurul Hathiqah Nurul Nurul, Nurul Hathiqah Pratiwi, Nori Purnama Dini Hari Putri, Nezly N PY Fajri Rahayu, Lisa Rani Liganti Ratni Prima Lita Reni Koja Rifka, Arifatulhuda Rini B Rini Bahar Ririn Fatma Nanda Salisma, Marlis Sayuti, Kesuma SITI SARAH HUMAIRA Siti Sarah Humaira Sri Zulyanti Mardhiah Sylvi, Diana TUTY ANGGRAINI Tuty Anggraini Tuty, Anggraini Ulsiani, Della Vlio Lina Monalisa Weliardi WELIARDI WELIARDI Wellyalina, Wellyalina Welya Refdi, Cesar Wenny Surya Murtius Wina Hildayani Yanti Yasmin Azzahra Yolanda, Milda Yuliana Yuliana Yumarnis Yumarnis Yusniwati Yusniwati