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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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Optimization of Cathechin Extraction for Development of Liquid Hand Soap Made From Gambier Daimon Syukri; Rini Rini; Adhitya Jessica
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.i01.31-36.2023

Abstract

This study has aimed to determine the potential use of catechins derived from gambier as an anti-microbial raw material in the manufacture of hand washing liquid soap. The study started from the purification process of catechins from gambier and continued with the addition of gambier to the soap formula looking for hand washing. In this study, there were some difficulties in obtaining catechin extracts that could dissolve in water due to the character of catechins that did not dissolve completely in water. Therefore, the optimization of the catechin extraction process is optimized first. The catechin extraction process was carried out in two ways, namely by using a homogenizer at a speed of 15000 rpm for 30 minutes and a reflux process with hot water (temperature 70 degrees Celsius) for one hour. It was found that the concentration of catechin dissolved in water both in the homogenizer and reflux results was relatively the same, therefore for the manufacture of hand washing liquid soap, the process with the reflux technique would be recommended because of the cheaper operational costs.
The Optimum Condition for Total Carotenoid Extraction from Orange Sweet Potato Daimon Syukri; Rini Rini; Wellyalina Wellyalina; Jaswandi Jaswandi; Puja Nadia Sukma
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.i02.68-73.2023

Abstract

This study aimed to find the optimum conditions for extracting the carotenoid content in orange sweet potato in an applied application. The extracted carotenoids will be used as raw materials to produce rose-scented aromatic compounds (b-ionone). The extraction process was carried out on dry matter using maceration technique and using hexane as solvent. Other solvents such as methanol, ethanol, isopropanol and choloroform were also used to extract carotenoids from orange sweet potato. The use of wet samples and dry samples was also carried out in this study. The ratio of the solvent used with the material was 1:3. Based on the yield and spectrophotometric characterization, it was known that the extraction process with hexane solvent can extract carotenoid compounds from dry orange sweet potato powder if the extraction process is carried out 7 times
The Effect Wilting Tangerine Peel on Characteristics of Powder Used In Food Self-Heater Rini Rini; Daimon Syukri; Puja Nadia Sukma
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.i02.116-129.2023

Abstract

A food self-heater is a device designed to rapidly heat food by the utilization of exothermic or endothermic reactions. To yet, a food self-heater with a dedicated scent feature has not been developed. The fragrance utilized is derived from residual tangerine peel components. The objective of this study is to investigate the variations in the concentration of the limonene compound in essential oil extracted from tangerine peel, specifically examining the impact of tangerine peel wilting. Additionally, the study intends to identify the most effective food self-heating method by incorporating tangerine peel powder as an aromatic component in the self-heating process. The present study employed a Completely Randomized Design (CRD) consisting of five treatments and three replications. The treatments employed in this study encompassed varying durations of withering time for tangerine peel, denoted as A (0 hours), B (6 hours), C (12 hours), D (24 hours), and E (48 hours). The research findings indicated that the duration of drying tangerine peels had a notable impact on various factors including water content, yield, pH, color, duration for the aromatic self-heating meal to attain the optimal temperature, and aroma. However, no significant influence on limonene levels was seen. Based on the duration required for the aromatic food self-heater to attain the optimal temperature and the organoleptic aroma, treatment D (24-hour withering of tangerine peel) demonstrates the highest efficacy. This treatment exhibits a time frame of approximately 4.5 minutes for the aromatic food self-heater to reach the optimum temperature, accompanied by a fragrance rating of 4.2 in the organoleptic analysis.
PREDICTING CONSUMER PURCHASE INTENTIONS AND EWOMS FOR LOCALLY PRODUCED FASHION PRODUCTS MADE FROM NATURAL DYES Ratni Prima Lita; Rini Rini; Ma'ruf Ma'ruf; Laura Amelia Triani; Husnul Khatimah; M. Fajar Syafrida
Multidiciplinary Output Research For Actual and International Issue (MORFAI) Vol. 5 No. 5 (2025): Multidiciplinary Output Research For Actual and International Issue
Publisher : RADJA PUBLIKA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54443/morfai.v5i5.3930

Abstract

The creative economy, especially related to the fashion subsector, becomes a critical contributor to Indonesia’s economic growth, and yet also comes along with fast-fashion issues, with their environmental and social impacts. As an alternative, sustainable fashion made on traditional textiles, e.g., Minangkabau woven fabrics and batik, dyed with tannin-based natural coloring agents from gambier, offers a significant potency. However, research on factors influencing consumer purchase intention for these products remains limited, particularly in West Sumatra, calling for the need to analyze how social influence and willingness to pay more impact purchase intention and how they drive eWOM. A quantitative approach with a purposive sampling technique was invoked, with data collected through an online survey of 160 respondents. Data were then analyzed using the SEM-PLS technique. Results demonstrated that social influence and willingness to pay more had a positive and significant effect on purchase intention. Additionally, purchase intention was found to mediate the formation of eWOM. These findings both corroborate the literature concerning sustainable consumer behaviors and afford practical implications for producers to apply social networking, fix a premium price as a symbol of quality and sustainability, educate consumers to elevate their loyalty, and broaden market reach through eWOM.
Improving Production Strategies through Monitoring Visual and Physicochemical Changes in Gambier Catechin-Based Shampoo Bars under Practical Storage Conditions Rhenia Valeni; Rini; Ridwan Rizkyanto; Adila Adisti; Najla Rosyadah; Diah Ayu Natasya; Tuty Anggraini; Dina Afifah Zakia; Iin Hartati Wibisono; Daimon Syukri
Jurnal Penelitian Pendidikan IPA Vol 12 No 2 (2026)
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v12i2.14041

Abstract

The development of eco-friendly cosmetics using local bioresources like Uncaria gambir Roxb. (gambir) holds strong promise for sustainable innovation. This study formulates and evaluates a catechin-based solid shampoo enriched with purified gambir extract, aiming to enhance product stability. A 14-day storage test was conducted at 20 °C and 40 °C using three types of packaging: translucent plastic, aluminum foil, and amber glass. Visual observations revealed that higher temperatures, especially in translucent plastic, accelerated color degradation due to catechin instability. Amber glass was the most effective in preserving the shampoo’s original color. Further, aqueous stability was assessed through two wet-use simulations: soaking (full immersion in distilled water) and dipping (partial immersion daily over four days). The shampoo maintained physical integrity during both tests, showing no softening or structural deformation. However, water discoloration increased over time, indicating catechin release and oxidation. The extent of browning was influenced by the pH of the water, suggesting that both environmental pH and oxidative exposure affect catechin behavior during use. These results demonstrate the solid shampoo’s physical resilience and moderate color stability under thermal and aqueous stress. While catechin oxidation is unavoidable, its rate can be mitigated through optimal packaging and pH management. The gambir-based solid shampoo shows potential as a natural, environmentally friendly personal care product, although further formulation refinement is needed to improve color retention during storage and use.
Investigation of the Effect of Heating Duration in Gambier (Uncaria gambir Roxb.) Processing on Its Phytochemical Composition and the Resulting Characteristics of a Gambier-based Acne Balm Product Rilvi Muhammad Tio; Najla Rosyadah; Novizar Novizar; Rini Rini; Tuty Anggraini; Umar Ahmed; Cesar Welya Refdi; Daimon Syukri
Journal of Applied Agricultural Science and Technology Vol. 9 No. 3 (2025): Journal of Applied Agricultural Science and Technology
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55043/jaast.v9i3.443

Abstract

Gambier (Uncaria gambir Roxb.) contains potent bioactive compounds with strong natural antimicrobial properties, making it a promising ingredient for acne treatment. However, its application in topical formulations remains limited due to a lack of understanding regarding the impact of processing conditions, particularly heating, on its functional efficacy. This study investigated the effect of heating duration on the characteristics of an acne treatment balm formulated with black cube gambier. Experiments using a completely randomized design (CRD) were carried out for 0, 30, 60, 90, and 120 minutes of heating durations to evaluate the balm's physical, chemical, and microbial properties. The results demonstrate that heating duration significantly influenced key parameters, including homogeneity, spreadability, melting point, irritation potential, texture, color, pH, total phenol content, and antibacterial activity (p < 0.05). The most optimal results were obtained at 120 minutes, yielding a balm with superior homogeneity, spreadability (4.47 cm), melting point (50°C), pH (7.44), total phenol content (54.28%), and diameter of the inhibition zone (16.35 mm). FTIR analysis confirmed an increase in phenolic compound stability, indicating enhanced antibacterial potential. These findings suggest that extended heating duration improves the stability and performance of gambier-based formulations. The optimized acne balm formulation highlights the potential of locally sourced gambier as a natural, eco-friendly acne treatment. Further research is recommended to evaluate product shelf-life, consumer acceptability, and industrial scalability.
Comparative Study of In Vitro Glycemic Index, Chemical Composition, and Organoleptic Properties of Palm Sugar (Arenga pinnata Merr.) Products Daimon Syukri; Arif Rizkika Putra; Firdaus Firdaus; Rini Rini; Novizar Nazir; Tuty Anggraini; Muhammad Makky; Dinah Cherie
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.v9i3.865

Abstract

Palm sugar (Arenga pinnata Merr.) is a natural sweetener with the potential to be developed as an alternative to white sugar due to its distinctive sensory characteristics and its reported lower glycemic index. However, quantitative data on the glycemic index of various forms of palm sugar products remain limited. This study aims to analyze the in vitro glycemic index of various palm sugar products, namely liquid sugar, molded sugar, and granulated palm sugar, and to compare them with white sugar as a reference. Additionally, the study also evaluates the chemical characteristics (moisture content and ash content) and organoleptic properties of each product. The glycemic index determination was performed using an in vitro method based on enzymatic digestion simulation and the calculation of the area under the curve (AUC) of glucose release, with glucose serving as the reference food. The results of the study indicate that all palm sugar products have a low glycemic index, namely 39 for liquid sugar, 37 for molded sugar, and 35 for granulated palm sugar, while white sugar has a moderate glycemic index of 60. The differences in glycemic index values are related to variations in sugar composition, mineral content, and the physical characteristics of each product. Organoleptic testing showed that palm sugar, particularly granulated palm sugar, received good acceptance for its color, aroma, taste, and texture. Overall, the results of this study demonstrate that palm sugar has the potential to serve as a low-glycemic index alternative sweetener, supporting the development of downstream palm sugar products and the diversification of healthier food options.
PEMBUATAN NATA DE COCO PADA KWT BENGKE SAKATO DI KABUPATEN PADANG PARIAMAN SEBAGAI UPAYA PEMANFAATAN LIMBAH PENGOLAHAN KELAPA Wenny Surya Murtius; Novizar Novizar; Rini Rini; Neswati Neswati; Deivy Andhika Permata; Viony Derosya
Jurnal Hilirisasi IPTEKS Vol. 1 No. 4.a (2018)
Publisher : LPPM Universitas Andalas

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

Abstract

KWT Bengke Sakato merupakan kelompok tani yang beranggotakan ibu ibu aktif dari Jorong Bengke Kecamatan VII Koto Sungai Sariak Kabupaten Padang Pariaman. KWT ini aktif bergerak dibidang pengolahan kelapa, diantara produk yang dihasilkan adalah minyak kelapa dan VCO (Virgine Coconut Oil). Sabut dan tempurung kelapa selama ini mereka jual kepada pembuat arang batok kelapa. Namun air kelapa sampai sebelum dilaksanakan IbDM ini masih menjadi limbah (dibuang begitu saja). Sehingga program IbDM ini diangkat untuk memanfaatkan limbah yang ada, agar bernilai ekonomi dan menjadi pendapatan baru bagi anggota kelompok. Program disampaikan melalui beberapa tahap, diantaranya: sosialisasi, penyuluhan, pengolahan (praktek langsung bersama mitra), pendampingan dan evaluasi. Antusiasme peserta sangat tinggi pada saat dilakukan pemograman, sehingga diharapkan kegiatan produksi bisa berlanjut.
PENINGKATAN KAPASITAS DAN KUALITAS PRODUKSI PANGANAN BERBAHAN BAKU TALAS LOKAL PADA UMKM KITA BISA DI DESA SIDO MAKMUR KEPULAUAN MENTAWAI Suliansyah, Irfan; B, Rini; Ekawati, Fitri; Hariandi, Doni
Jurnal Hilirisasi IPTEKS Vol. 8 No. 1 (2025)
Publisher : LPPM Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jhi.v8i1.871

Abstract

Taro is a viable source and holds potential as a supplement or substitute for rice/carbohydrates, as well as a raw material for flour production in the food industry. Taro plants possess significant economic value, as nearly all parts of the plant are edible. However, taro processing activities remain limited in terms of product variety, production continuity, target market, and marketing strategy. This programme aimed to enhance the understanding and skills of the partner in cultivating taro in accordance with Good Agricultural Practices (GAP), and to improve their capabilities in processing taro into various commercially viable products, as well as in packaging the resulting products. The activities were carried out at the 'Kita Bisa' Micro, Small and Medium Enterprise (MSME), located in Sido Makmur Village, North Sipora Sub-district, Mentawai Islands Regency, from July to November 2024. The methods employed included socialisation and technical assistance, focused on the priority issues identified within the partner MSME. Hands-on practice was also conducted, particularly in taro processing technology and product packaging techniques. The results demonstrated a notable improvement in understanding taro cultivation based on GAP, as well as enhanced skills and knowledge in processing taro into taro flour, taro cookies, and various-flavoured taro crisps. Additionally, there was a significant increase in the partner’s competence in packaging taro-based products. In conclusion, the programme was successfully implemented, resulting in measurable outputs that contributed to improvements in quality, quantity, and overall understanding among MSME members, spanning from cultivation to value-added product development.
Optimization of Essential Oil Formulations for Ultrasonic Diffusers Based on Aroma Profile and Persistence Daimon Syukri; Aisman Aisman; Rini Rini; Aisyah Putri; Luwina Makni Kusuma; Rafifa Putria Dewita; Napassawan Liamnimitr
Open Global Scientific Journal Vol. 5 No. 1 (2026): Open Global Scientific Journal
Publisher : Research and Social Study Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70110/ogsj.v5i1.90

Abstract

Background: Ultrasonic diffusers disperse essential oils without direct heating, making them suitable for aromatherapy. Combining oils with citrus, floral, herbal, and fixative characteristics may produce a more balanced and longer-lasting aroma, although information on optimal formulations for ultrasonic diffusers remains limited.Aims: This study aimed to obtain an optimal essential oil formulation for ultrasonic diffuser products based on aroma preference and persistence.Methods: Seven essential oils (kaffir lime, ylang-ylang, bergamot, rosemary, cajuput, peppermint, and patchouli) were combined into five formulations. Thirty untrained panelists assessed aroma preference and intensity using direct sniffing. Aroma persistence was monitored for 12 hours at three-hour intervals using 10 drops of each formulation in 300 mL of water.Results: Formulation F3 obtained the highest preference score and showed the best aroma persistence. The combination of citrus and floral oils with patchouli as a fixative produced a balanced, favorable, and longer-lasting aroma compared to other formulations.Conclusion: Formulation F3 was identified as the optimal formulation based on aroma preference and persistence. Combining complementary essential oils with patchouli as a fixative shows potential for developing natural essential oil-based ultrasonic diffuser products.
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