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All Journal Jurnal Teknologi Pangan dan Gizi Jurnal Sains dan Teknologi Pangan Jurnal Biologi Tropis Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat Jurnal Teknologi Pertanian Andalas Menara Ilmu Journal of Community Development Sagu Journal of Scientech Research and Development Jurnal Katalisator Andalasian International Journal of Social and Entrepreneurial Development Jurnal Research Ilmu Pertanian
Rera Aga Salihat
Program Studi Teknologi Hasil Pertanian, Fakultas Pertanian Universitas Ekasakti
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Education Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Nursing Public Health Social Sciences Other

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Association of Coral Life Form with Megabenthos, Pasumpahan Island, Padang City Syukra, Rera Agung; Salihat, Rera Aga; Nuraini, Miranda
Jurnal Biologi Tropis Vol. 25 No. 2 (2025): April-Juni
Publisher : Biology Education Study Program, Faculty of Teacher Training and Education, University of Mataram, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jbt.v25i2.8842

Abstract

Pasumpahan Island is a popular tourist destination in the Padang area. Increasing tourist activity is suspected to contribute to the degradation of the coral reef ecosystem, as observed during preliminary surveys. Coral reef degradation can significantly impact associated marine organisms, particularly megabenthos species. This study examined the association between coral life forms and megabenthos types through direct field observations. A quadrat method was applied using 5×5 m² plots across nine locations. Data analysis employed 2x2 contingency tables, and association strength was quantified using the Ochiai Index. Researchers identified six coral life forms and four megabenthos types, producing 45 potential association combinations. Results indicated that 39 combinations exhibited no association. The remaining six showed associations, equally divided between positive and negative. Positive associations occurred between mushroom corals and Acanthaster planci, massive corals and Tridacna spp., and encrusting corals and Trochus spp. These relationships were identified as commensal, where species coexist without direct harm. Negative associations were found between massive and encrusting corals, encrusting corals and Tridacna spp., and encrusting corals and Diadema setosum. The Ochiai Index proved effective in detecting species interactions and supporting coral reef ecosystem assessments.
Fortifikasi Kalsium Pada Kerupuk Ubi Kamang Dengan Tepung Tulang Ikan Tuna (Thunnus sp.) Efrinelti, Sintia; Yurnalis; Salihat, Rera Aga; Hermalena, Leffy; Sidabalok, Inawaty; Yessirita, Nita
Jurnal Research Ilmu Pertanian Vol. 5 No. 2 (2025): Jurnal Research Ilmu Pertanian (Agustus 2025)
Publisher : Fakultas Pertanian, Universitas Ekasakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31933/3te5he54

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh fortifikasi kerupuk singkong Kamang dengan tepung tulang ikan tuna (Thunnus sp.) terhadap kandungan gizinya. Penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan lima taraf perlakuan dan tiga ulangan. Data hasil pengamatan dianalisis menggunakan sidik ragam (ANOVA) dan dilanjutkan dengan uji Duncan’s New Multiple Range Test (DNMRT) pada taraf signifikansi 1%. Perlakuan dalam penelitian ini meliputi penambahan tepung tulang ikan tuna pada taraf: A (kontrol) = 0%, B = 5%, C = 10%, D = 15%, dan E = 20%. Hasil penelitian menunjukkan bahwa penambahan tepung tulang ikan tuna berpengaruh nyata terhadap kadar air, kadar abu, kadar kalsium, dan daya serap minyak, dengan nilai rata-rata kadar air sebesar 7,54–9,30%, kadar abu 8,37–14,73%, kadar kalsium 2,22–4,64%, dan daya serap minyak 1,04–6,70%. Semua perlakuan memenuhi standar mutu kerupuk sesuai SNI 0272-1991. Berdasarkan uji organoleptik, panelis lebih menyukai kerupuk singkong Kamang dengan penambahan tepung tulang ikan tuna sebanyak 5%, 10%, 15%, dan 20%.
Utilization of Organic Waste to Improve Land Productivity Sustainably in Nagari Kudu Gantiang Yanti, Nika Rahma; Sari, Silvia Permata; Juliandri, Irvan; Salihat, Rera Aga
Andalasian International Journal of Social and Entrepreneurial Development Vol. 5 No. 02 (2025): 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.5.02.26-31.2025

Abstract

Nagari Kudu Gantiang is one of the nagari where most residents are engaged in agriculture and livestock farming. However, the utilization of organic waste such as crop residues and livestock manure has not been optimized. Agricultural waste is often discarded or openly burned, leading to environmental pollution, while farmers remain highly dependent on chemical fertilizers whose prices continue to increase. Based on these conditions, this community service program aimed to enhance the capacity of the women’s PKK group in processing organic waste into compost as an effort to promote sustainable agriculture. The methods included counseling, participatory discussions, and compost-making demonstrations using agricultural residues, soil, and livestock manure with the addition of EM4 bio-activator. The activity was attended by 45 participants at the Nagari Kudu Gantiang Office Hall. The results indicated an increase in participants’ knowledge and skills in composting techniques, as well as growing awareness of environmentally friendly organic waste management. This program had a positive impact by encouraging household-level composting practices, reducing dependence on chemical fertilizers, and supporting sustainable land productivity at the nagari.
CHEMICAL AND ORGANOLEPTIC CHARACTERISTICS OF DONUTS FROM SEVERAL TYPES OF SWEET POTATO FLOUR Sidabalok, Inawaty; Salihat, Rera Aga; Farid, Muhammad; Fitria, Eddwina Aidila
JURNAL KATALISATOR Vol. 9 No. 1 (2024): Jurnal Katalisator Volume 9 No.1, April 2024
Publisher : LLDIKTI X Sumbar, Riau, Jambi, Kepri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62769/katalisator.v9i1.2802

Abstract

Donuts are a snack made from wheat flour and are popular among various groups. However, wheat flour contains gluten, which can cause the immune system of a person with celiac disease to react to gluten and attack the small intestine lining. Therefore, wheat flour needs to be substituted with alternative ingredients, one of which is sweet potato flour. This research aims to determine the effect of different types of sweet potato flour in making donuts on their chemical and organoleptic characteristics. The research design used was a Completely Randomized Design (CRD) with five treatments and three replications. Observation data were analyzed using ANOVA and Duncan's New Multiple Range Test (DNMRT) at α = 1%. The treatment in this study was the addition of variations of sweet potato flour (A = 50% white sweet potato, B = 50% purple sweet potato, C = 50% yellow sweet potato, D = 50% orange sweet potato, E = 50% cilembu sweet potato). Further test results showed that the addition of various variations of sweet potato flour had very significantly different effects on moisture, ash, fat, protein, carbohydrate content, and antioxidant activity. Based on organoleptic tests, the best treatment was treatment E (cilembu sweet potato flour) with an average value of 5.93 (very like), where the resulting donuts had the following chemical characteristics: moisture content (24.18%), ash content (2.10%), fat content (10.87%), protein content (14.96%), carbohydrate content (56.74%) and antioxidant activity (64.75%). Donuts with cilembu sweet potatoes have the most fragrant aroma, golden brown color, slightly sweet taste, and soft texture.
Karakteristik Mutu Nugget Tempe Selama Penyimpanan dengan Edible Film Pati Talas dan Sari Kunyit (Curcuma domestica val.) Ariyanti, Kartika; Yurnalis; Rera Aga Salihat
Jurnal Research Ilmu Pertanian Vol. 2 No. 2 (2022): Jurnal Research Ilmu Pertanian (Agustus 2022)
Publisher : Fakultas Pertanian, Universitas Ekasakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31933/fa6pxk38

Abstract

The purpose of the study was to determine the effect of storage time on the quality of tempeh nuggets with edible film packaging, taro starch and turmeric extract, and to find out how long the storage of tempeh nuggets resulted in damage. This study used a simple Completely Randomized Design (CRD) with 5 treatment levels and 3 replications. Observational data were analyzed using ANOVA and further test of DNMRT at 5% significance level. The treatment in this study was the storage time of tempeh nuggets with edible film packaging for 3, 6, 9, 12 and 15 days. The results showed that storage time had a significantly different effect on water content, ash content, protein content and fat content of tempe nuggets with edible film packaging. Storage of tempeh nuggets with edible film packaging was able to last up to day 12 (treatment D) with 13.93% water content, 1.95% ash content, 14.28% protein content, 18.62% fat content and organoleptic test values ​​at The 12th day showed that the tempeh nuggets had begun to experience changes in taste and texture.
Karakteristik Fisikokimia Es Krim Susu Sapi Dan Santan Dengan Penambahan Rebung Betung (Dendrocalamus Asper) Nurwahidah; Yurnalis; Aga Salihat, Rera
Jurnal Research Ilmu Pertanian Vol. 4 No. 2 (2024): Jurnal Research Ilmu Pertanian (Agustus 2024)
Publisher : Fakultas Pertanian, Universitas Ekasakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31933/0mmbxk75

Abstract

Penelitian ini bertujuan untuk mengetahui karakteristik fisikokimia es krim dari susu sapi dan santan dengan penambahan bubur rebung betung dan mengetahui penambahan bubur rebung betung yang terbaik untuk pembuatan es krim yang disukai panelis. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 5 taraf perlakuan dan 3 kali ulangan. Data hasil pengamatan dianalisis menggunakan ANOVA dan uji lanjut DNMRT pada taraf signifikansi 1%. Perlakuan dalam penelitian ini adalah penambahan rebung bambu betung (A= 20%, B= 30%, C= 40%, D= 50%, E= 60%). Hasil penelitian menunjukkan bahwa penambahan bubur rebung betung berpengaruh sangat nyata terhadap kadar protein, kadar lemak, kadar serat kasar, total padatan, overrun, dan waktu pelelehan. Semua perlakuan memenuhi syarat mutu es krim yang ditetapkan oleh SNI 01-3713-1995 kecuali untuk parameter overrun. Es krim yang paling disukai adalah es krim dengan perlakuan B, dengan kadar protein 16,37%, kadar lemak 11,34%, kadar serat kasar 16,15%, total padatan 33,41%, overrun 12,20%, dan waktu meleleh 20,95 menit.
Pengaruh Konsentrasi Asam Asetat Terhadap Karakteristik Kolagen Dari Sisik Ikan Julung-Julung (Hemiramphus SP.) Dwi Andrizal Ramadani; Leffy Hermalena; Rera Aga Salihat
Jurnal Research Ilmu Pertanian Vol. 4 No. 2 (2024): Jurnal Research Ilmu Pertanian (Agustus 2024)
Publisher : Fakultas Pertanian, Universitas Ekasakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31933/b0ts7w60

Abstract

Penelitian ini bertujuan untuk memperlajari karateristrik kolagen dari ikan julung-julung dan untuk mengetahui konsentrasi asam asetat yang terbaik ditinjau dari karateristrik kolagen dari sisik ikan julung-julung. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) sederhana dengan 5 taraf perlakuan dan 3 kali ulangan. Data hasil pengamatan dianalisis menggunakan Analysis of Variance (ANOVA) dan uji lanjut Duncan’s New Multiple Range Test  (DNMRT) pada taraf nyata 5%. Perlakuan pada penelitian ini adalah konsentrasi asam asetat yang digunakan sebagai pengekstraksi yaitu 0,3 M, 0,4 M, 0,5 M, 0,6 M dan 0,7 M. Hasil penelitian menunjukkan konsentrasi asam asetat terhadap karakteristik kolagen dari sisik ikan julung-julung berpengaruh sangat nyata terhadap rendemen, kadar air, kadar abu, kadar protein dan pH. Berdasarkan hasil uji rendemen, kadar air, kadar abu, kadar protein dan pH menunjukkan konsentrasi terbaik yaitu pada perlakuan A dengan konsentrasi 0,3 M dengan hasil yang diperoleh yaitu rendemen (3,57 %), kadar air (2,39 %), kadar abu (10,56 %), kadar protein (87,58 %) dan pH (7,26).
Uji Mutu Dodol Ketan dengan Substitusi Bubur Pisang Raja (Musa Acuminata) Basalius; Sidabalok, Inawaty; Yessirita, Nita; Hermalena, Leffy; Salihat, Rera Aga; Fitria, Eddwina Aidila
Jurnal Research Ilmu Pertanian Vol. 5 No. 1 (2025): Jurnal Research Ilmu Pertanian (Februari 2025)
Publisher : Fakultas Pertanian, Universitas Ekasakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31933/znrz1x71

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh substitusi pisang raja dan tepung beras ketan terhadap penilaian kualitas dodol beras ketan. Rancangan Acak Lengkap (RAL) digunakan dengan lima taraf perlakuan dan tiga kali ulangan. Data hasil pengamatan dianalisis menggunakan ANOVA, dilanjutkan dengan DNMRT pada taraf signifikansi 1%. Hasil penelitian menunjukkan bahwa substitusi pisang raja dan tepung beras ketan berpengaruh nyata terhadap kadar air, abu, lemak, protein, gula total, dan karbohidrat. Semua perlakuan memenuhi standar mutu dodol SNI 01-2986-1992, kecuali total gula dan karbohidrat (pada perlakuan D dan E). Dodol yang paling disukai panelis adalah perlakuan E (substitusi 50%), dengan kadar air 8,64%, abu: 1,33%, lemak: 13,27%, protein: 7,31%, gula total: 32,83%, dan karbohidrat 46.56%.    
KARAKTERISTIK ES KRIM SUSU SAPI DAN SUSU JAGUNG MANIS DENGAN PEWARNA ALAMI EKSTRAK KULIT BUAH NAGA Yurnalis, Yurnalis; Sa’adaturrifni, Nurul; Salihat, Rera Aga; Yanti, Nika Rahma
Jurnal Teknologi Pertanian Andalas Vol 28 No 2 (2024)
Publisher : Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jtpa.28.2.92-101.2024

Abstract

Tujuan dari penelitian ini adalah untuk mempelajari pengaruh perbandingan susu sapi dengan susu jagung manis dengan penambahan ekstrak kulit buah naga terhadap mutu es krim dan mengetahui berapa perbandingan susu sapi dengan susu jagung manis untuk menghasilkan es krim yang memenuhi syarat SNI. Rancangan Acak Lengkap (RAL) dengan lima taraf perlakuan dan tiga kali ulangan digunakan dalam penelitian ini. Uji ANOVA dan uji lanjut DNMRT pada taraf nyata 1% digunakan untuk menganalis data hasil pengamatan. Perlakuan pada penelitian ini adalah perbandingan susu sapi dan susu jagung manis (A=100:0, B=75:25, C=50:50, D=25:75, E=0:100). Dari hasil penelitian, perbandingan penambahan susu sapi dan susu jagung manis berpengaruh sangat nyata terhadap kadar protein, kadar lemak, kadar serat kasar, total padatan, overrun, dan berpengaruh tidak nyata terhadap waktu leleh. Berdasarkan pemenuhan syarat mutu es krim SNI-01-3713-1995, sampel es krim dengan perbandingan susu sapi dan susu jagung manis pada perlakuan C sampai E memenuhi syarat, dengan kadar protein di atas 2,7% (25,69-34,86%), kadar lemak di atas 5% (9,86-14,35%), total padatan di atas 34% (38,01-47,05%), nilai overrun berada dalam skala rumah tangga 30-50% (43,21-50,04%).
SUBSITUSI TEPUNG SEMOLINA DENGAN TEPUNG KULIT PISANG KEPOK (Musa balbisiania L.) DALAM PEMBUATAN SPAGETI HITAM Yodi, Sandi Hendra; Fitria, Eddwina Aidila; Salihat, Rera Aga; Sidabalok, Inawaty; Hermalena, Leffy; Sumarno, Wawan
SAGU Vol. 23 No. 2 (2024): SAGU Journal – Agri. Sci. Tech., September, 2024, Vol. 23 : No. 2
Publisher : Fakultas Pertanian Universitas Riau

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

Abstract

This study aims to determine the effect of the substitution of semolina flour with kepok banana peel flour in making black spaghetti and to determine the best substitution treatment in making black spaghetti based on panellists assessment. A completely randomized design (CRD) including three replications and five treatment levels was employed in this investigation. ANOVA and DNMRT additional tests were used to examine the observation data at a 1% significance level. The observation data were analyzed using ANOVA and DNMRT further test at a significant level of 1%. The treatments in this study were the substitution of semolina flour with kepok banana peel flour (A=95% and 5%, B=90% and 10%, C=85% and 15%, D=80% and 20%, E=75% and 25%). The study's findings demonstrated that the water, ash, fat, protein, and carbohydrate content were significantly impacted by the substitution of semolina flour and banana peel flour. All treatments met the spaghetti quality requirements set by SNI 8777-2019, except for ash content and protein content in treatments D and E. The most preferred spaghetti was spaghetti with treatment C with a moisture content of 11.97%, ash content of 4.30%, fat content of 16.18%, protein content of 16.49%, and carbohydrate content of 79.54%. The results of this study are expected to contribute to the diversification of processed products based on semolina flour.
Co-Authors Ahmad Anwar Ibrahim Ariyanti, Kartika Astri Pujilillah Basalius Dian Pramana Putra, Dian Pramana Dona Oktavia Dwi Andrizal Ramadani Efrinelti, Sintia Eki Lakris Sembara Fauziah, Vony Fitria, Eddwina Aidila Hulu, Heaven Herten Inawaty sidabalok Inawaty Sidabalok, Inawaty Irvan Juliandri Johanres Daulay Juliandri, Irvan Kartika Ariyanti Lara Usdaya Sutra Leffy Hermalena Meisilva Erona Sitepu Miranda Nuraini Muhammad Farid Nika Rahma Yanti Nita Yessirita Nurul Sa’adaturrifni Nurwahidah Ratu Khaisa Hendri Rera Agung Syukra Rizki Dini Alfira Sa’adaturrifni, Nurul SILVIA PERMATA SARI, SILVIA PERMATA Sumarno, Wawan Wina, Eddwina Aidila Fitria Yodi, Sandi Hendra Yulfi Desi Yurnalis Yurnalis Yurnalis Yurnalis Yurnalis Yurnalis