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All Journal Jurnal Teknologi Industri Pertanian Dinamisia: Jurnal Pengabdian Kepada Masyarakat Ekasakti Jurnal Penelitian dan Pengabdian (EJPP) Semah : Jurnal Pengelolaan Sumberdaya Peraira Sagu Journal of Scientech Research and Development Jurnal Katalisator Andalasian International Journal of Social and Entrepreneurial Development Jurnal Research Ilmu Pertanian Bersama: Jurnal Pengabdian Kepada Masyarakat
Eddwina Aidila Fitria
Department Of Agricultural Products Technology, Faculty Of Agriculture, 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 Engineering Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Library & Information Science Public Health Social Sciences Other

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CHARACTERISTICS OF RED DRAGON FRUIT SKIN DRY NOODLES (Hylocereus polyrhizus) WITH THE ADDITION OF TUNA FISH BONE MEAL Eddwina Aidila Fitria; Hermalena, Leffy; Nadia Saputri; Nita Yessirita; Inawaty Sidabalok
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.v9i1.2804

Abstract

Noodles are one of the carbohydrate alternatives to rice. To get healthy noodles, you need additional vegetables or fruit. Dragon fruit skin is high in antioxidants that function to ward off free radicals. The addition of tuna bone meal as an additional nutritional value in the form of potassium and mineral. The purpose of this study was to determine the best characteristics of red dragon fruit skin dry noodles with the addition of tuna fish bone meal which were the best in making dry noodles that the panelists liked. This study used a Completely Randomized Design (CRD) with 5 treatment levels and 3 replications. Observational data were analyzed using Duncan’s New Multiple Range Test (DNMRT) at 1% level. The treatment in this study was the addition of tuna fish bone meal to dried red dragon fruit skin noodles (A=2%, B=4%, C=6%, D=8%, E=10%). The results showed that the addition of tuna bone meal had highly significant different, ash content, protein content, antioxidant test and calcium content. Based on the organoleptic test, dry noodles with treatment B (Addition of 4% tuna fish bone meal) were most preferred by the panelists and met the quality requirements of SNI No 8217-2015 with a composition of water content (11,47%), ash content (0,45%), protein content (16,24%), antioxidant test (34,38%) and calcium content (30,79%).  
Karakteristik Mutu Kopi Bubuk Talu Pasaman Barat Dengan Variasi Penambahan Bubuk Kayu Manis (Cassiavera) Eddwina Aidila Fitria; Ropi Rosandi; Inawaty Sidabalok; Leffi Hermalena; Nita Yessirita
Ekasakti Jurnal Penelitian dan Pengabdian Vol. 5 No. 1 (2024): Ekasakti Jurnal Penelitian dan Pengabdian
Publisher : LPPM Universitas Ekasakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31933/ejpp.v5i1.1202

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh pemberian bubuk kayu manis pada kopi Talu. Rancangan yang digunakan dalam penelitian ini adalah Rancangan Acak Lengkap (RAL) 5 perlakuan dan 3 ulangan. Perlakuan adalah variasi penambaan kayu manis pada bubuk kopi sebesar (1%, 2%, 3%, 4% dan 5%). Hasil penelitian menunjukkan bahwa variasi penambahan bubuk kayu manis pada kopi bubuk Talu memberikan pengaruh sangat nyata terhadap: kadar air, kadar abu, aktivitas antioksidan dan nilai pH. Karakteristik bubuk kopi bubuk Talu terbaik yaitu pada fomulasi 3% (perlakuan C) dengan nilai proksimat sebagai berikut: kadar air 4.34%; kadar abu 3.98%; aktivitas antioksidan 71.44% dan nilai pH 4.98 pada formulasi 3% serta nilai organoleptik: rasa 4.90; aroma 5.90; dan warna 5.90. (perlakuan C).
PENGUJIAN ASAM LEMAK BEBAS PADA WAJIK YANG DILAPISI EDIBLE FILM KHITOSAN-PVA Eddwina Aidila Fitria; I Ketut Budaraga; Samudera Zebua
SAGU Vol. 22 No. 1 (2022): SAGU Journal – Agri. Sci. Tech., Maret, 2022, Vol. 21 : No. 1
Publisher : Fakultas Pertanian Universitas Riau

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Abstract

Wajik is one of the traditional snacks that many people are interested in sweet and legit mandatory tastes that further add to consumer interest in this product. This product is a semi-wet food made from glutinous rice, coconut milk, coconut and sugar. Coconut milk is a mandatory additive in making wajik, because the oil produced by coconut milk will bring out a legit taste and savory. Coconut milk also produces fat in wajik. Fat contained in wajik make this product have a short shelf life because it is easy to experience rancidity. Plastic is one of the packaging that is often used to package this product to reduce the use of plastic, so it can be replaced with edible chitosan -PVA film. The purpose of this study is to determine the value of free fatty acids in Wajik coated edible Chitosan-PVA film until it reaches damage. This study used a complete randomized design with 5 levels of treatment and 3 repeats. A data as deep as the analysis was analyzed using ANOVA and test continued DNMRT at a real level of 1%. The treatment in this study is wajik storage period coated with edible chitosan-PVA film (0, 5, 10, 15, 20 Days). The results showed that edible film had a very noticeable effect on the wajik characteristics based on the free fatty acid test. The value of free fatty acids on Wajik on storage day-0 (0.02%), day-5 (0.04%), day-10 (0.06%), day-15 (0.12%) and day-20 (0.16%). Based on this SNI 01-4272-1996, wajik coated edible chitosan-PVA film can last until the tenth day.
EFEKTIFITAS KEMASAN ANTIMIKROBA LENGKUAS PADA PEMPEK SELAMA PENYIMPANAN Yurnalis; Eddwina Aidila Fitria; Tika Rahma Witri
SAGU Vol. 21 No. 2 (2022): SAGU Journal – Agri. Sci. Tech., September, 2022, Vol. 21 : No. 2
Publisher : Fakultas Pertanian Universitas Riau

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Abstract

The purpose of this study was to determine the effectiveness of galangal anti-microbial packaging on the quality of pempek during storage. This study used a simple complete randomized design with 4 levels of treatment and 3 repeats. The treatment in this study was the duration of pempek storage with anti-microbial galangal packaging in the form of edible film for 0, 1, 2 and 3 days. The observational data were analyzed using anova and DNMRT further tests at a real level of 1%. The results showed that the duration of pempek storage with antimicrobial galangal packaging significantly affected moisture and, protein contents as well as the amount of mold. Antimicrobial packaging of galangal is less effective in inhibiting mold growth. The growth of mold still occured until the third day by number of 3,0x104 CFU/g.
SUBSITUSI TEPUNG SEMOLINA DENGAN TEPUNG KULIT PISANG KEPOK (Musa balbisiania L.) DALAM PEMBUATAN SPAGETI HITAM Sandi Hendra Yodi; Eddwina Aidila Fitria; Rera Aga Salihat; Inawaty Sidabalok; Leffy Hermalena; Wawan Sumarno
SAGU Vol. 23 No. 2 (2024): SAGU Journal – Agri. Sci. Tech., September, 2024, Vol. 23 : No. 2
Publisher : Fakultas Pertanian Universitas Riau

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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.
Innovation In Waste Cooking Oil, Coconut, And Rice-Based Products Through Outreach Activities In Nagari Cupak Wellyalina Wellyalina; Eddwina Aidila Fitria; Wawan Sumarno; Muhammad Faruqi Aidi; Hannisha Nanda Gussry
Andalasian International Journal of Social and Entrepreneurial Development Vol. 6 No. 01 (2026): 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.6.01.1-4.2026

Abstract

Nagari Cupak in Solok Regency possesses significant local potential, particularly in coconut and Solok rice commodities; however, their use has remained limited to household consumption and raw material sales. In addition, waste cooking oil produced by households and small businesses is often unmanaged, posing environmental risks. This community engagement program aimed to enhance the skills of PKK women in utilizing local resources and converting household waste into value-added products. The activities included the delivery of materials on producing traditional coconut cooking oil and Virgin Coconut Oil (VCO), followed by hands-on workshops on making waste-cooking-oil soap and rice-based solid soap. A participatory approach was implemented through lectures, discussions, and guided practice. The results show that participants gained an improved understanding of coconut oil processing and were able to independently produce waste-oil soap and rice soap with acceptable texture and aroma. Challenges encountered included limited equipment for VCO practice and difficulties during soap molding. Overall, the program successfully increased community knowledge, technical skills, and awareness of local resource utilization while opening opportunities for small-scale entrepreneurship based on simple, locally sourced products.
Inovasi Penyedap Rasa Berbasis Protein Nabati dan Hasil Samping Udang Fiki Maideja; Yurnalis; Eddwina Aidila Fitria; I Ketut Budaraga; Nita Yessirita; Leffy Hermalena
Jurnal Research Ilmu Pertanian Vol. 6 No. 2 (2026): Jurnal Research Ilmu Pertanian (Agustus 2026)
Publisher : Fakultas Pertanian, Universitas Ekasakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31933/g9jr9035

Abstract

Tujuan penelitian ini adalah untuk: 1) mengetahui pengaruh perbandingan kacang merah dengan cangkang dan kepala udang terhadap karakteristik penyedap rasa alami, 2) mengetahui berapa perbandingan kacang merah dengan cangkang dan kepala udang terbaik untuk menghasilkan penyedap rasa alami. Data pengamatan dianalisis menggunakan ANOVA dan uji Ducan’s New Multiple Range Test (DNMRT) pada taraf 1%. Perlakuan pada penelitian ini adalah perbandingan kacang merah dan limbah cangkang udang yaitu : A = 15:85%, B = 30:70%, C = 45:55%, D = 60:40%, E = 75:25%. Hasil penelitian ini menyatakan bahwa , perbandingan kacang merah dengan cangkang dan kepala udang berpengaruh sangat nyata terhadap kadar air, kadar protein, NaCl, sedangkan berpengaruh tidak nyata terhadap kelarutan penyedap rasa. Semua perlakuan dalam penelitian ini menghasilkan penyedap rasa alami yang memenuhi mutu yang ditetapkan SNI 01-4273-1996. Bumbu penyedap rasa terbaik berdasarkan uji organoleptik adalah perlakuan E dengan nilai rasa 4,93, aroma 4,96 tekstur 4,29 dan warna 5,36, serta uji kimia terbaik dengan kadar air 4,29%, protein 22,18%, NaCl 5,04%, kelarutan 54,83%.
Co-Authors Ainul Mardiah Andal Susanto Fiki Maideja Hafiva Reski Oktavia Hannisha Nanda Gussry I Ketut Budaraga Ihsan Nurhakim Inawaty sidabalok Indira Karina Irmawan Leffi Hermalena Leffy Hermalena Muhammad Faruqi Aidi Nadia Saputri Nela Putriana Nita Yessirita Nita Yessirita Rera Aga Salihat Riska Viona Syafira Ropi Rosandi Samudera Zebua Sandi Hendra Yodi Sari, Oktavina Silfani Tika Rahma Witri Tika Rahma Witri Wawan Sumarno Wawan Sumarno Wellyalina, Wellyalina Yurnalis Yurnalis