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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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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
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 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 Weliardi Wellyalina, Wellyalina Welya Refdi, Cesar Wenny Surya Murtius Wina Hildayani Yanti Yolanda, Milda Yuliana Yuliana Yumarnis Yumarnis Yusniwati Yusniwati