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All Journal Jurnal Penelitian Pendidikan IPA (JPPIPA) Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat Jurnal Hilirisasi IPTEKS (JHI) Jurnal Teknologi Pertanian Andalas Agroteknika Warta Pengabdian Andalas: Jurnal Ilmiah Pengembangan Dan Penerapan Ipteks Andalasian International Journal of Agricultural and Natural Sciences Multidiciplinary Output Research for Actual and International Issue (Morfai Journal) AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Journal of Applied Agricultural Science and Technology Open Global Scietific Journal
Rini B
Universitas Andalas
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PENYULUHAN, PELATIHAN, DAN PERAGAAN PROSES PENGOLAHAN KENTANG MENJADI BERBAGAI PRODUK PANGAN KOMERSIL Rini B; Fauzan Azima; Kesuma Sayuti; Novelina Novelina; Rina Yenrina; Novizar Nazir; Tuty Anggraini; Hasbullah Hasbullah; Aisman Aisman; Daimon Syukri; Diana Sylvi; Purnama Dini Hari; Ismed Ismed; Cesar Welya Refdi; Wellyalina Wellyalina; Felga Zulfia Rasdiana; Reni Koja
LOGISTA - Jurnal Ilmiah Pengabdian kepada Masyarakat Vol 5 No 1 (2021)
Publisher : Department of Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Andalas Kampus Limau Manis - Padang, Sumatera Barat Indonesia-25163

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/logista.5.1.248-252.2021

Abstract

Kegiatan pengabdian masyarakat yang dilaksanakan oleh Jurusan Teknologi Hasil Pertanian Fakultas Teknologi Pertanian Universitas Andalas Padang ini bekerja sama dengan mitrayaitu Pondok Pesantren Dr M Natsir di Batu Bagiriak Alahan Panjang, Kabupaten Solok, Provinsi Sumatera Barat. Lokasi kegiatan pengabdian merupakan pondok pesantren yang mana di lingkungan sekitar kaya akan hasil pertanian dan perkebunan. Salah satu komoditi yang banyak dibudidayakan oleh masyarakat sekitaran pondok pesantren adalah kentang. Tanaman kentang ditanam masyarakat di pinggiran kebun atau di pekarangan rumah, tanaman ini tumbuh subur dan berproduksi cukup tinggi di daerah ini. Permasalahan yang dihadapi oleh mitra adalah 1) Umumnya kentang hanya dijual dalam bentuk mentah, pengolahan yang umum dilakukan masyarakat setempat hanya sekedar direbus atau digoreng saja dengan campuran dengan cabe merah, 2) Kurangnya pengetahuan anggota kelompok dalam aspek pengolahan berbagai macam produk olahan. Kegiatan yang telah dilaksanakan oleh tim pengabdian masyarakat untuk menyelesaikan permasalahan mitra adalah 1) Mengevaluasi kegiatan budidaya pertanian dan perkebunan yang ada dilokasi mitra, 2) Kegiatan penyuluhan pengolahan produk olahan dari kentanguntuk meningkatkan nilai jual produk dan ekonomi petani 3) Diversifikasi produk olahan dari kentang untuk meningkatkan umur simpan produk dengan pembuatan berbagai macam produk yaitu donat frozen, stik frozen, es krim, kulit kebab, dan minuman fungsional. Kegiatan ini berlangsung dengan baik dan lancar serta tingginya antusias peserta dalam mengikuti kegiatan ini terutama pada kegiatan pengolahan produk. Kegiatan ini diharapkan meningkatkan kualitas dan kuantitas produksi usaha mitra,dan peningkatan pendapatan mitra. Kata Kunci: Batu Bagiriak Alahan Panjang, Pertanian, Kentang, Diversifikasi, Wirausaha
Pelatihan Penanganan dan Pengolahan Susu Kambing di Nagari Bukit Batabuh Kabupaten Agam Sahadi Didi Ismanto; Hasbullah Hasbullah; Anwar Kasim; Fauzan Azima; Kesuma Sayuti; Rini B.; Novizar Novizar; Neswati Neswati; Tuty Anggraini; Netty Sri Indeswari
LOGISTA - Jurnal Ilmiah Pengabdian kepada Masyarakat Vol 2 No 2 (2018)
Publisher : Department of Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Andalas Kampus Limau Manis - Padang, Sumatera Barat Indonesia-25163

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (887.647 KB) | DOI: 10.25077/logista.2.2.32-39.2018

Abstract

ABSTRAK: Permasalahan utama yang dihadapi kelompok saat ini adalah terbatasnya pengetahuan, teknologi dan peralatan produksi untuk mengolah susu kambing. Susu yang dihasilkan hanya diolah menjadi susu pasteurisasi di dalam kemasan kantong plastik. Dalam hal penanganan susu segar, penerapan kebersihan, praktik higiene, dan sanitasi juga masih belum baik. Dengan demikian, susu segar dan susu pasteurisasi yang mereka produksi dan pasarkan belum dapat dijamin keamanannya untuk dikonsumsi. Di samping keterbatasan penguasaan teknologi juga belum optimalnya kelembagaan kelompok yang baru berjalan sebatas bekerja sama dalam hal teknis berternak, namun belum berkembang dalam hal pengadaan bersama dan pemasaran produk secara bersama. Dengan demikian tingkat efisiensi dalam hal biaya produksi dan biaya pemasaran belum bisa diperoleh oleh kelompok. Masalah sebagaimana yang dijelaskan di atas, ditawarkan untuk diselesaikan dengan alternatif sebagai berikut :a) Memberikan pelatihan teknik kebersihan, sanitasi dan higienis pemerahan dan penanganan susu segar dan susu pasteurisasi, serta teknik pengemasan; b) Memberikan pelatihan teknik pengolahan susu menjadi berbagai produk olahan susu c) Memberikan Peningkatan wawasan dan pengetahuan kelompok mengenai pemasaran produk olahan susu kambing d) Memberikan pelatihan penguatan kelembagaan kelompok peternak kambing untuk menuju kelompok tani yang profesional.Kata kunci: Susu Kambing, Ternak Kambing, Olahan Susu Kambing, Kambing Etawa
Review Artikel: Pati pada Berbagai Sumber Tanaman Mimi Harni; Tuty Anggraini; Rini Rini; Irfan Suliansyah
Agroteknika Vol 5 No 1 (2022): Juni 2022
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55043/agroteknika.v5i1.118

Abstract

Ketergantungan Indonesia terhadap produk impor terutama tepung terigu semakin tinggi dari tahun ke tahun. Hal ini menjadi pertimbangan untuk mencari jalan keluar dari permasalahan ini karena Indonesia sendiri mempunyai potensi berupa umbi, serealia dan beberapa kacang-kacangan yang merupakan sumber karbohidrat berupa pati dan diharapkan dapat mengurangi penggunaan terigu. Pati pada masing-masing tanaman berbeda jumlahnya dan dipengaruhi oleh komposisi yang ada pada pati tersebut. Komposisi yang ada pati juga mempengaruhi ekstraksi yang dilakukan. Pati dari umbi-umbian lebih mudah untuk diekstrak walaupun hanya menggunakan air. Hal ini terjadi karena rendahnya kandungan protein dan lipid yang terdapat pada umbi sedangkan pada serealia dan beberapa kacang-kacangan hal ini lebih sulit dilakukan karena kandungan protein dan lipid lebih tinggi. Ekstraksi yang disarankan pada ekstraksi serealia dan beberapa kacang-kacangan adalah menggunakan alkali karena dapat menghilangkan pati pada permukaan sehingga menghasilkan pati yang lebih murni. Satu hal yang harus menjadi pertimbangan dalam melakukan ekstraksi pilihlah metode yang ramah lingkungan agar tidak menimbulkan kerusakan.Metode yang dapat dilakuan untuk menghasilkan pati ada 3 jenis yaitu metode ekstraksi dengan air, ekstraksi dengan alkali dan ekstraksi dengan enzim.
GCMS identification of volatile compounds in Indonesia’s specific traditional “kalio” and dried rendang Rini Rini; Daimon Syukri; Fauzan Azima
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 | Full PDF (553.337 KB) | DOI: 10.29165/ajarcde.v4i1.34

Abstract

Rendang is a traditional-specific food in Indonesia. Rendang is generally made with beef, coconut milk, and spices. There are two types of rendang according to its time processing. Rendang “kalio” is a final product of rendang that needs a short heating period while dried rendang is produced by the longer heating period. In the present study, the profile of the volatile compounds that most obtained from spices was analyzed by gas chromatography-mass spectrometry (GC-MS) to characterize the influence of the cooking period on the flavor characteristic of two available types of rendang. There were dozens of volatile compounds identified including carboxylic, aromatic, carbonyl, and alcohols where carboxylic and aromatics were the predominant volatile fractions. The results indicated that the cooking period affected the profile of volatile compounds between "kalio" rendang and dried rendang. Carboxylic and aromatics were less in the dried rendang compared to the rendang “kalio” where others were opposites. The increase of carbonyls and alcohol during the cooking process has suggested can play a crucial role in the flavor of dried rendang.
Formulation and Evaluation of Sun Block Lotion Made from Virgin Coconut Oil (VCO) with the addition of the Extract of Telang Flower (Clitoria ternatea, L) and Pandan Leaves (Pandanumusa paradisiaca, L) Nia Boru Ritonga; Rini Rini; Tuty Anggraini
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 | Full PDF (98.31 KB) | DOI: 10.29165/ajarcde.v4i1.39

Abstract

Telang flowers (Clitoria ternatea, L) and pandan leaves (Pandanus paradisiaca) are plants that contain phytochemical components that are able to block sunlight from exposing the skin. While Virgina Coconut Oil (VCO) is able to moisturize and soften the skin. This study aims to determine the best formulation in protecting sunlight in application to the skin, as well as knowing the physical and chemical characteristics of skin lotion. This research uses an exploratory method with 2 treatments and 3 replications. The treatment is the addition of telang flower extract and pandan leaf extract to the VCO skin lotion. Evaluation is carried out on the physical and chemical properties and the level of panelist preference. The results showed different results from the two formulations, the highest protection value to the sun was the addition of telang flower extracts expressed by SPF 20.64, the antioxidant activity of 81.66%, pH of 6, 0.012% free fatty acids, a specific gravity of 0.94, 34880 cP viscosity, 65.25% stability, 6.0 cm spreadability, total plate count of 1.3 x 10-10 cfu / ml.
The Utilization of Dioscorea Tuber in Self-Rising Starch: a Review Mimi Harni; Tuty Anggraini; Rini Rini; Irfan Suliansyah
Journal of Applied Agricultural Science and Technology Vol. 6 No. 2 (2022): Journal of Applied Agricultural Science and Technology
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (480.944 KB) | DOI: 10.55043/jaast.v6i2.53

Abstract

Self-rising starch is a development product of self-rising flour. This product  minimizes the process, especially in the salt and leavening agent weighing stage, so that it reduces the time in the serving process.  Self-rising flour is generally made of wheat flour.  Currently, due to some medical considerations, many people cannot consume this product. Based on some research results, gluten compound in wheat flour or wheat triggers for the development of type-1 diabetes. This fact has caused Indonesia to be ranked fifth in the world for the diabetic diseases. Thus, one of the ways to overcome this problem is by utilizing the raw materials originating from Indonesia too, namely tubers. Indonesia has a variety of tubers. Some of these tubers, however, have not been explored. These tubers have not only the function as the good sources of carbohydrates but also the bioactive compounds and more functional values, such as water soluble polysaccharides (WSP), diosgenin, inulin and glycemic index. They increase the functional properties of the starch that are produced. The tubers that currently have not been cultivated are the genus Dioscorea. The various tubers that are included in dioscorea family are uwi, gembili, gadung, tomberoso and jebubuk. All of these tubers are good sources of carbohydrates. Uwi, gembili and gadung are tubers that have been cultivated by the people for many years. On the hand, tomberoso and jebubuk tubers grow wildly in the forest that only become the foods for the wild animals in it. The starch derived from the disccorea tubers can be used as self-rising starch because it has the property as food developer. It contains high carbohydrates and bio-active compound, therefore, it is healthier to consume.
IDENTIFIKASI KUALITAS WARNA BUAH NAGA (Hylocerecus) DENGAN EKSTRAKSI MENGGUNAKAN MICROWAVE-ASSISTED EXTRACT (MAE) Mimi Harni; Tuty Anggraini; Rini B; Irfan Suliansyah
Jurnal Teknologi Pertanian Andalas Vol 27, No 1 (2023)
Publisher : Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jtpa.27.1.104-109.2023

Abstract

Buah naga merupakan jenis buah yang kaya dengan zat warna.  Warna ini dapat digunakan sebagai pewarna alami dalam mengatasi penggunaan pewarna buatan di masyarakat yang diluar ambang batas sehingga menimbulkan resiko bagi kesehatan.  Selain itu warna yang dihasilkan juga  mengandung senyawa polifenol yang merupakan sumber antioksidan.  Penggunaan metode dengan Microwave-Assisted Extract (MAE) dengan tujuan agar kualitas warna lebih baik dan dapat mempertahankan senyawa polifenol yang terdapat dalam buah naga tersebut.  Dari hasil penelitian didapatkan kualitas warna terbaik berasal dari kulit buah naga daging merah dengan uji kualitas  sebagai berikut : polifenol 623,1 mg GAE/100 gram, aktivitas antioksidan 41,18%, antosianin 84 mg/100 gram, betasianin 0,75 mg/100 gram dan warna 21,18.
Standardisasi Proses Sterilisasi Rendang pada Koperasi Wanita IKABOGA di Wilayah Kerja Badan Pengawasan Obat dan Makanan (BPOM) Kota Padang Daimon Syukri; Rini Rini; Adhitya Jessica; Novelina; Purnama Dini Hari; Risa Meuthia Fiana; Deden Dermawan; Rudi Alfiansyah; Aurelia Amaliyah Tarumiyo; Yasmin Azzahra
Warta Pengabdian Andalas Vol 31 No 4 (2024)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat (LPPM) Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jwa.31.4.714-722.2024

Abstract

Rendang, a Minangkabau speciality, has been recognised as the world's most delicious food and Indonesia's national dish. However, Micro, Small and Medium Enterprises (MSMEs) producing rendang in Padang City face obstacles in meeting the commercial sterile food distribution permit standards, especially the calculation of the F0 value (heat sufficiency number). This service activity aims to foster and assist MSME players related to the sterilisation of commercial rendang products with export-level distribution quality by installing an IoT-based data logger on the retort tool to measure the F0 value in real time. The activity involved a pre-workshop, Focus Group Discussion, data logger installation, sterilisation training, and evaluation. It can be concluded that the measurement of the F0 value in the IKABOGA rendang product sterilisation process shows that the optimal sterilisation time is 40 minutes. This 40-minute sterilisation process can be used as a guide for the implementation of sterilisation by IKABOGA and initial data for fulfilling the requirements for a distribution permit but is sufficient to apply for a product distribution permit because it still requires other supporting data. This community service activity is the first step in developing an IoT-based sterilization process to be developed into a smart retort so that it can become an innovative tool that helps all MSMEs in the product sterilization process and meets the requirements for product distribution permits to a national scale.
Decision Support System by using Multiple Attribute Decision making with Simple Additive Weighting Method (Madm-Saw) Method in Selecting the Best Bromelain Ririn Fatma Nanda; Anwar Kasim; Rini Rini; Daimon Syukri; Muhammad Arwani
Andalasian International Journal of Agriculture and Natural Sciences (AIJANS) Vol. 3 No. 02 (2022)
Publisher : Lembaga Penelitian dan Pengabdian, Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/aijans.v3.i02.114-119.2022

Abstract

Bromelain is a protease enzyme obtained from pineapple. In choosing bromelain only pay attention to its chemical analysis and there is no rank yet. Therefore, research has been carried out in making the best bromelain decision using the Multiple Attribute Decision Making with Simple Additive Weighting Method (MADM-SAW) method based on the shelf life of pineapples. The basic concept of this method is to find the weighted sum of the performance branches for each alternative (treatment) of all attributes so that the best alternative will be obtained in the selection of crude bromelain enzymes based on pineapple storage. The results showed that the best pineapple fruit was with storage of day 0 as rank 1, with a total value was 0.9025.
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.
Co-Authors Adhitya Jessica Adila Adisti Afissa Rahmadia Aisman Aisman Aisyah Putri Aisyah Putri Anak Agung Istri Sri Wiadnyani Anwar Kasim Arif Rizkika Putra Aurelia Amaliyah Tarumiyo Bastian Nova Cherie Dinah, Cherie Daimon Syukri Daimon Syukri Daimon Syukri Deden Dermawan Diah Ayu Natasya Diana Silvy Diana Sylvi Diana Sylvi Dina Afifah Zakia Doni Hariandi Ekawati, Fitri Erfina Efrina Fakhrur Rozi Fauzan Azima Felga Zulfia Rasdiana Firdaus Firdaus Haniyatul Halwa Hasbullah Hasbullah Heni Pujiastuti Husnul Khatimah Iin Hartati Wibisono Irfan Suliansyah Ismed Ismed Jaswandi . Laura Amelia Triani Luwina Makni Kusuma M. Fajar Syafrida Ma'ruf Ma'ruf Maria Makda Lena Br Simarmata Mimi Harni Mimi Harni Mimi Harni Mivtahul Dina Muhammad Arwani Muhammad Makky Najla Rosyadah Napassawan Liamnimitr Neswati Neswati Netty Sri Indeswari Nia Boru Ritonga Novelina Novizar Nazir Puja Nadia Sukma Purnama Dini Hari Rafifa Putria Dewita Ratni Prima Lita Reina Kurnia Reni Koja Rhenia Valeni Rilvi Muhammad Tio Rina Yenrina Ririn Fatma Nanda Risa Meuthia Fiana Rizkyanto, Ridwan Rudi Alfiansyah Sahadi Didi Ismanto Salsabila, Unik Hanifah Sayuti, Kesuma Tuty Anggraini Umar Ahmed Viony Derosya Wellyalina, Wellyalina Welya Refdi, Cesar Wenny Surya Murtius Yasmin Azzahra