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All Journal Jurnal Sains dan Teknologi Pangan Jurnal Biologi Tropis LINGUISTIK : Jurnal Bahasa dan Sastra Buletin Ilmiah Nagari Membangun Jurnal Elektronik WACANA ETNIK Sainstek : Jurnal Sains dan Teknologi LINGUA : Jurnal Bahasa, Sastra, dan Pengajarannya Biofaal Journal AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) e-Jurnal Apresiasi Ekonomi Linguistika Kultura: Jurnal Linguistik Sastra Berdimensi Cultural Studies Andalasian International Journal of Social and Entrepreneurial Development
Linda Wati
Department Of Food Technology And Agricultural Product, Faculty Of Agricultural Technology, Andalas University, Indonesia
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

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Halal Industrial Village Assistance and Signing Cooperation Agreement With Batu Gadang Village Aisman, Aisman; Rini, Rini; Hasbullah, Hasbullah; Sylvi, Diana; Hari, Purnama Dini; Ismed, Ismed; Refdi, Cesar Welya; Wellyalina, Wellyalina; Rasdiana, Felga Zulfia; Koja, Reni; Nova, Bastian; Wati, Linda
Andalasian International Journal of Social and Entrepreneurial Development Vol. 2 No. 02 (2022): 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.v2.i02.9-12.2023

Abstract

This community service activity carried out by the Faculty of Agricultural Technology, Andalas University, Padang, is in collaboration with the Batu Gadang Village, Lubuk Kilangan District, Padang City. The activity location is in the Batu Gadang (Indarung) Lurah Office which has been prepared in such a good way, in the Batu Gadang Village there are still MSMEs that do not have halal certification and have the potential to be used as a model for a halal food industry village in West Sumatra. The main problem encountered is the lack of information received by MSME actors in the Batu Gadang Village to obtain halal certificates. Therefore, it is necessary to provide assistance to MSME actors in the Batu Gadang sub-district from the beginning until the issuance of the halal certificate
The Effect of the Addition of Red Kidney Bean Skin Powder (Phaseolus vulgaris L.) on the Physical, Chemical, and Organoleptic Characteristics of Red Kidney Bean Tempeh Novelina, Novelina; Wati, Linda; Purnama Dini Hari; Qurrata A'yun
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 7 No. 3 (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.v7i3.348

Abstract

Red kidney bean tempeh production is generally made by beans without the epidermis, but in this study, the epidermis was removed from the red beans, dried and powdered, and then added back to the tempeh red beans. This research aims to determine the effect of adding red bean skin powder on the physical, chemical, and organoleptic properties of the tempeh produced. The design used in this research was a completely randomized design (CRD) with five treatments and three replications. The treatment in this research was wet peeled red beans without skin (control) and the addition of red kidney bean skin powder starting from 15%, 30%, 45%, and 60% in red kidney beans before fermentation. Research data was analyzed using ANOVA and Duncan's New Multiple Range Test (DNMRT) at the 5% level. The results of this research showed that the treatments caused significantly different texture values, water content, ash content, protein content, crude fiber content, and iron (Fe) content, but no significant differences in fat content or carbohydrate content. The best treatment based on physical, chemical and organoleptic analysis was treatment C (addition of 30% red bean skin powder) with an average texture value of 2.01 N/cm2, water content of 61.63%, ash content of 0.72%, protein content of 15.83%, fat content of 1.51%, carbohydrate content of 20.30%, crude fiber content of 6.95%, iron content of 5.00 mg/g coliform content of 0.32 APM/g, and salmonella negative/g. The organoleptic test values were color 6.20 (preferred), texture 6.15 (preferred), taste 4.05 (less preferred), and aroma 4.45 (less preferred).
Application and Evaluation of The Loop Mediated Isothermal Amplification (LAMP) Method to Detect Wild Boar in Meatball Wati, Linda; Suhandono, Sony
Jurnal Biologi Tropis Vol. 25 No. 4b (2025): Special Issue
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.v25i4b.10974

Abstract

The content of meat used in processed meat products such as meatballs must be verified to ensure that the food is halal. Generally, meatballs are made from beef, chicken, and fish. However, some fraudulent practices often occur in the field, which is mixing meatballs with other meats such as wild boar.  DNA-based methods can be used because they can sensitively identify the type of meat in meatballs, such as the Loop Mediated Isothermal Amplification (LAMP) method. The LAMP primers designed in this study was tested on DNA isolated from samples of meatballs containing wild boar, chicken, beef, lamb, and rat meat. Positive results were visualized using SYBR green dye, with positive results showing a color change from orange to green. The objective of this study was to design primers capable of detecting wild boar meat DNA in meatballs using simple equipment. The specific wild boar primers successfully detected wild boar meat DNA from meatballs, but the results often showed false positives. Thus, the primers designed in this study are not yet stable and applicable for use in wild boar DNA testing. The combination of the LAMP method with other methods is expected to reduce false positives from the LAMP method.
THE ROLE OF KNOWLEDGE SHARING IN MEDIATING ORGANIZATIONAL INNOVATIVENESS, CLIMATE, AND MOTIVATION TO LEARN ON LECTURERS' INNOVATIVE WORK BEHAVIOUR Wati, Linda; Muslim, Irwan; Jadmiko, Purbo; Azliyanti, Elfitra; Rani, Rani
Jurnal Apresiasi Ekonomi Vol 14, No 1 (2026)
Publisher : Institut Teknologi dan Ilmu Sosial Khatulistiwa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31846/jae.v14i1.1004

Abstract

This study aims to analyze the factors that influence the Innovative Work Behaviour (IWB) of lecturers at Private Universities (PTS) in West Sumatra. Organizational Innovativeness Climate (OIC) and Motivation to Learn (MTL) are identified as the main factors that drive innovation. Knowledge Sharing (KS) acts as a mediating variable in the relationship between the two factors and the innovative behaviour of lecturers.This study uses a quantitative method with the Structural Equation Modeling (SEM) approach. Data collection techniques through questionnaire surveys with Proportional Stratified Random Sampling techniques. The results show that OIC and MTL have a significant influence on IWB and KS. KS is proven to be a mediating variable on the influence of MTL on IWB. However, Knowledge Sharing does not mediate the influence of OIC on IWB. These findings are important for Private Universities in creating a more innovative and competitive academic environment. Increasing the culture of KS and MTL, innovation in teaching can improve the IWB of lecturers. The results of this study will help PTS in improving academic competitiveness
Co-Authors Aisman Aisman Almos, Rona Aminah Elvina Azliyanti, Elfitra Bastian Nova Cesar Welya Refdi Dezi Handayani Felga Zulfia Rasdiana Gusdi Sastra, Gusdi Handayani, Milda Hasbullah Hasbullah Ike Efrita Ilvi Rahmi Iman, Diah Tyahaya Ismed Ismed Jadmiko, Purbo LISTIANA SRI MULATSIH Muhammad Yusdi Muslim, Irwan Nadhira, Lulu Novelina Purnama Dini Hari Qurrata A'yun Qurrata A'yun Rahma, Syauti Alisa RANI RANI, RANI Reni Koja Ressty Putri Ariyati RINI RINI Sari, Ratni Kumala SONY SUHANDONO Sylvi, Diana Utami, Wiry Wellyalina, Wellyalina Yerizon Yerizon Yuni Ahda Zurmailis Zurmailis