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All Journal Teknotan: Jurnal Industri Teknologi Pertanian Agrointek Jurnal Dampak Gontor AGROTECH Science Journal Pro Food Agrintech: Jurnal Teknologi Pangan dan Hasil Pertanian Jurnal Teknologi & Industri Hasil Pertanian Aplikasia: Jurnal Aplikasi Ilmu-Ilmu Agama Jurnal Katalisator Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat Jurnal Hilirisasi IPTEKS (JHI) Jurnal Teknologi Pertanian Andalas Menara Ilmu Agroteknika Jurnal Daur Lingkungan Jurnal Hasi Penelitian Dan Pengkajian Ilmiah Eksakta - JPPIE Journal of Fibers and Polymer Composites Jurnal Ekonomika Manajemen Dan Bisnis Indonesian Journal of Food Technology Jurnal Pengabdian Masyarakat Dharma Andalas Teknologi dan Industri Pertanian Indonesia Jurnal Katalisator

Malse Anggia

Program Studi Teknologi Industri Pertanian, Universitas Dharma Andalas, Padang, Indonesia

Author-ID : 615097

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ANALISIS KADAR KAFEIN, ANTIOKSIDAN DAN MUTU BUBUK KOPI BEBERAPA INDUSTRI KECIL MENENGAH (IKM) DI KABUPATEN TANAH DATAR [Analysis of Cafein, Antixidant and Quality Levels Coffee Powder of Some Medium Small Industries (IKM) In the Tanah Datar Regency] Wijayanti, Ruri; Anggia, Malse
Jurnal Teknologi & Industri Hasil Pertanian Vol 25, No 1 (2020): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

The caffeine, antioxidant levels, and the quality of coffee powder produced by some small and medium industries in Tanah Datar District were determined in this study. The results of this study are expected to be a reference for the public regarding the caffeine and antioxidants content, as well as the quality of the coffee powder. Samples were obtained from 3 sub-districts in Tanah Datar District, including Salimpauang District, Sungai Tarab District, and Limo Kaum District. The purposive sampling method was used in this study by considering the most famous coffee powder products and well-liked by the public. Analysis of the characteristics of the coffee powder included the caffeine and antioxidant levels, water content, and ash content, as well as organoleptic tests. The results showed that the caffeine content of the coffee powder of most SMI (4 from 6 SMI sample) in the Tanah Datar Regency met the quality standards of SNI.Â The content of antioxidant was ranged from 32,79 to 39,53%. Likewise, the water (7%)Â and ash (5%) content have fulfilled the SNI 01-3542-2004 quality standards.Â

ANALISIS KANDUNGAN FORMALIN DALAM JAHE GILING DAN LENGKUAS GILING YANG DIJUAL DI PASAR TRADISIONAL DI WILAYAH KOTA PADANG Malse Anggia
Pro Food Vol. 2 No. 2 (2016): Pro Food
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (274.511 KB)

This study purpose to identify formalin content in food material. Prior research has showed that formalin has negative impact to human health and according to the problem, more research related to formalin content in food is necessary. Soft ginger and soft galingale are fresh ingredients which have short time store.There are so many merchants and home industries using foodadditional ingredient to extend the keeping time by using conserving agent. The aim this research is to get information about the formalin usage in soft ginger and soft galingale for sale in Padang traditional market by using Purposive Sampling method.The Samples are collected from the most popular merchants and formalin content is measured by using spectrophotometer. The result show that formalin test is negative. Keywords: Formalin, soft ginger, soft galingale, spectrophotometer ABSTRAK Formalin dalam bahan makanan berpengaruh negatif terhadap kesehatan sehingga diperlukan penelitian tentang formalin. Jahe giling dan lengkuas merupakan bahan yang berasal dari bahan segar dengan masa simpan tidak tahan lama, sehingga banyak pedagang maupun pelaku industri rumah tangga menggunakan bahan tambahan pangan untuk memperpanjang masa simpannya diantaranya penggunaan bahan pengawet . Penelitian ini bertujuan Untuk mengetahui adanya penggunaan formalin pada jahe giling dan lengkuas giling sebagai pengawet yang dijual di pasar tradisional di wilayah kota Padang. Penelitian ini menggunakan metode Purposive Sampling, sampel diambil dari pedagang yang paling ramai dikunjungi dan paling banyak menjual jahe giling dan lengkuas giling. Hasil penelitian menunjukkan bahwa uji formalin pada Jahe giling dan Lengkuas giling teridentifikasi negatif dengan menggunakan spektrofotometer. Kata Kunci : Formalin, jahe giling, lengkuas giling, spektrofotometer

Teknologi Ekstraksi Bunga Kenanga (Cananga Odorata L.) dan Sereh Wangi (Cymbopogon Nardus L. ) Sebagai Aroma Terapi Sabun Cair Malse Anggia; Sri Mutiar; Dewi Arziah
Jurnal Daur Lingkungan Vol 1, No 1 (2018): Februari
Publisher : Universitas Batanghari Jambi

Essential oils are used as raw materials in various industries. Plants containing essential oils are flower kenanga and citronella fragrance. This study aims to create prototype of essential oil distillation equipment. Essential oils obtained from the prototype, then tested as an aroma therapy in liquid soap. The result of oil refining has been done several experiments by using citronella fragrance and kenanga flower. Device productivity goes well. This is indicated by the oil obtained from lemongrass and kenanga oil in the process of distillation. The resulting volatile oil is applied to the manufacture of liquid soap. Yield oil yields were 0.22%. and the fragrant lemongrass obtained is 0.12%. Based on the organoletic test on the resulting soap product, the average of the color is 3.7 (likes), the viscosity is 3.55 (likes), the aroma is 3.05 (regular) and the 3.55 foam (likes) on the kenanga aroma soy while the average color is 4.05 (like) viscosity 3.1 (regular), aroma 3.05 (regular) and foam 3.45 (likes) on liquid soap the aroma of citronella perfume. Keywords : Essential oil; Extraction; Lemongrass; Soap

PEMBERDAYAAN MASYARAKAT MELALUI PELATIHAN DAN PENDAMPINGAN PENGOLAHAN SAMPAH ORGANIK MENGGUNAKAN LARVA BLACK SOLDIER FLY (Hermetia Illucens) Sri Mutiar; Ruri Wijayanti; Malse Anggia; Lisa Yusmita; Dewi Arziyah; Ariyeti Ariyeti; Anwar Kasim; Yulhendri Yulhendri
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.5.1.110-114.2021

Tujuan dari pengabdian masyarakat ini adalah untuk memberikan pengetahuan dan ketrampilan kepada kelompok masyarakat untuk mampu mengolah sampah organic. Pengolahan dilakukan dengan memanfaatkan Larva Black Soldier Fly (BSF) sehingga menghasilkan larva BSF dan pupuk kompos. Kegiatan ini dilaksanakan di Kelurahan Jawi-Jawi II, Kec. Pariaman Tengah, Kota Pariaman, Sumatera Barat. Metode yang digunakan dalam pelaksanaannya adalah pelatihan ketrampilan untuk pengolahan sampah organic dengan menggunakan larva BSF. Untuk meningkatkan produktifitas kelompok masyarakat dalam pengolahan dilakukan analisis dari kandungan gizi larva BSF dan kandungan kimia pupuk kompos. Luaran dari kegiatan pengabdian ini adalah kelompok masyarakat di Kelurahan Jawi-jawi II mampu menghasilkan dua produk dari pengolahan sampah organic yaitu berupa (1) larva BSF dalam bentuk pupa yang dapat digunakan sebagai pakan dan (2) residu hasil penguraian oleh larva BSF sebagai kompos. Hasil uji dari larva BSF mengandung nutrient berupa protein, lemak dan mineral yang dapat dijadikan sebagai pakan ternak. Pupuk kompos yang dihasilkan dari residu penguraian larva BSF memiliki kandungan N : 1,04% , P :2,25%, K : 1,55 dan C/N 14,14%. Pupuk kompos yang dihasilkan dari kegiatan ini memenuhi standar SNI 19-7030-2004. Kata Kunci: Pelatihan, Pendampingan, Larva Black Soldier Fly ABSTRACT The purpose of this community service is to provide knowledge and skills to community groups to be able to process organic waste. Processing is carried out by utilizing Black Soldier Fly (BSF) larvae to produce BSF larvae and compost. This activity was carried out in Jawi-Jawi II villages in the district Pariaman, Pariaman City of West Sumatra. The method used in its implementation is skills training for organic waste processing using BSF larvae. To increase the productivity of community groups in processing, an analysis of the nutritional content of BSF larvae and the chemical content of compost was carried out. The output of this service activity is that the community groups in Jawi-jawi II Villages are able to produce two products from organic waste processing, (1) BSF larvae in the form of pupae which can be used as feed and (2) residue from the decomposition of BSF larvae as compost. The test results of BSF larvae contain nutrients in the form of protein, fat and minerals which can be used as animal feed. The compost produced from the residual decomposition of BSF larvae contains N: 1.04%, P: 2.25%, K: 1.55 and C / N 14.14%. The compost produced from this activity meets standards the SNI 19-7030-2004. Keywords: Training, Mentoring, Black Soldier Fly Larvae

PENGARUH PENAMBAHAN LARUTAN ALKALI DALAM PROSES DEKAFEINISASI BIJI KOPI KERING TERHADAP KARAKTRISTIK FISIKOKIMIA KOPI BUBUK Ruri Wijayanti; Malse Anggia
Jurnal Teknologi Pertanian Andalas Vol 24, No 2 (2020)
Publisher : Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jtpa.24.2.196-201.2020

Kandungan kafein didalam kopi yang cukup tinggi jika dikonsumsi secara berlebihan dapat membahayakan kesehatan. Tujuan penelitian ini adalah untuk mengetahui pengaruh penambahan larutan alkali terhadap karakteristik fisiko kimia kopi bubuk yang dihasilkan dan menentukan konsentrasi alkali yang paling tepat digunakan agar diperoleh kadar kafein dan mutu kopi bubuk yang sesuai dengan SNI. Rancangan yang digunakan dalam penelitian ini adalah Rancangan Acak Lengkap dengan pola faktorial 10 x 1 dengan 3 kali ulangan. Faktor perlakuannya adalah larutan alkali (NaOHdan Na2CO3) dengan 5 taraf yakni NaOH (Konsentrasi 3, 3.5, 4, 4.5, dan 5%) dan Na2CO3 (Konsentrasi 6, 6.5, 7, 7.5 dan 8%). Parameter yang diuji diantaranya adalah kadar air, kadar abu, dan kadar kafein. Hasil penelitian menunjukkan bahwa penambahan larutan alkali memberikan pengaruh yang nyata terhadap kadar air, kadar abu dan penurunan kadar kafein bubuk kopi yang dihasilkan. Perlakuan terbaik terdapat pada perlakuan penambahan Na2CO3 7% dengan kadar air 1,5756%, kadar abu 4,7155 % dan kadar kafein 0,978%

Analisis Break Event Point (Bep) Usaha Pengolahan Ikan Bada Asap Di Kecamatan Tanjuang Raya Kabupaten Agam Sumatera Barat Ilham Syukri Erdiman; Ruri Wijayanti; Malse Anggia
Jurnal Penelitian Dan Pengkajian Ilmiah Eksakta Vol 1 No 1 (2022): Jurnal Hasi Penelitian Dan Pengkajian Ilmiah Eksakta - JPPIE
Publisher : LPPM Universitas Dharma Andalas

The purpose of this study was to determine the break-even point of the sale of smoked bada fish in Tanjuang Raya District, Agam Regency, West Sumatra. This research was conducted in Tanjung Raya District, Agam Regency, West Sumatra. The method used in this study is a survey method, namely by direct observation and conducting interviews with respondents at the research location guided by a list of structured questions or questionnaires. Based on the results of the research that has been done, it can be concluded that the calculation of the break event point shows that the smoked bada fish business is at the break-even point if it has produced 1,234 units and earned an income of Rp. 50,318,181, -.

PENGEMBANGAN INDUSTRI KERUPUK KAMANG “PITARUAH MANDEH” MELALUI PERBAIKAN KEMASAN Ariyetti Ariyetti; Ruri Wijayanti; Malse Anggia; Dewi Arziyah; Lisa Yusmita; Sri Mutiar
LOGISTA - Jurnal Ilmiah Pengabdian kepada Masyarakat Vol 6 No 1 (2022)
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.6.1.103-107.2022

Usaha Kerupuk Kamang yang terletak di Tapi, Jorong Pakan Sinayan, Nagari Persiapan Kamang Tangah, Kecamatan Kamang Magek, Kabupaten Agam merupakan produsen kerupuk kamang. Permasalahan yang dihadapi mitra adalah keterbatasan dalam pengolahan dan packaging kemasan. Tujuan dari pengabdian masyarakat ini adalah memberikan pelatihan kepada mitra sehingga permasalahan yang dihadapi dapat teratasi. Pelatihan yang dilakukan meliputi pengolahan dan packaging. Dalam pelaksanaannya, metoda yang digunakan yaitu pelatihan dalam pengolahan yang baik dan bersih serta pelatihan dan bantuan alat packaging berupa sealler, kemasan dan label kemasan. Luaran dari kegiatan ini adalah mitra dapat menghasilkan produk yang konsisten setiap kali produksi dan packaging yang menarik sehingga menarik daya minat pembeli. Hal ini juga dapat meningkatkan kualitas produk dan juga meningkatkan pendapatan mitra. Kata kunci : Pengolahan, pelatihan, packaging, kualitas, mitra ABSTRACT The business Kerupuk kamang located in Tapi, Jorong Pakan Sinayan, Nagari Persiapan Kamang Tangah, Kecamatan Kamang Magek, Kabupaten agam is a producer of Kerupuk Kamang. The problems faced by partners are limitations in processing and packaging.The purpose of this community service is to provide training to partners so that the problems they face can be resolved. The training carried out includes processing and packaging. In its implementation, the method used is training in good and clean processing as well as training and assistance in packaging tools in the form of sealers, packaging and packaging labels. The output of this activity is that partners can produce consistent products every time they are produced and attractive packaging that attracts buyers interest. It can also improve product quality and alsi increase partner income. Keywords : Processing, training, packaging, quality, partner

PENINGKATAN KUALITAS PRODUK MELALUI MANAJEMEN PRODUKSI DAN INOVASI KEMASAN PADA USAHA KOPI BUBUK PUSAKO BUNDO Malse anggia; Meiki Eru Putra; Sari Octavera
Aplikasia: Jurnal Aplikasi Ilmu-ilmu Agama Vol. 22 No. 2 (2022):
Publisher : UIN Sunan Kalijaga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14421/aplikasia.v22i2.2930

This Community Service Program (PkM) aims to solve the difficulties faced by the Pusako Bundo coffee business in Kenagarian Pasie Laweh. The problems faced by partners are the production system that is still simple, the low production capacity so that producers have not met market needs. Efforts to improve product quality are carried out with assistance and training in production management. The activities carried out are in the form of increasing knowledge in the processing of coffee processing processes with the application of technology, so as to be able to prepare raw material needs and make production records, know product sanitation and innovation efforts. The implementation of the community service program has been able to provide good packaging, and provide knowledge to partners about good production systems to produce products with better quality and activity have a significant impact on the sustainability of the partner's business and have a significant impact on the sustainability of partners' businesses.

KARAKTERISTIK KUALITAS TELUR KOMERSIAL BERDASARKAN EKTERIOR DAN INTERIOR DARI BERBAGAI JENIS TELUR Sri Mutiar; Dewi Arziyah; malse Anggia
Gontor AGROTECH Science Journal Vol. 8 No. 3 (2022): Special issue Seminar Nasional Sains dan Teknologi (SNST) 2022
Publisher : University of Darussalam Gontor, Ponorogo, East Java Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/agrotech.v8i3.9573

Kualitas telur dipengaruhi beberapa faktor diantaranya penanganan dan penyimpanan telur setelah panen. Kualitas telur yang yang dijual di pasar tradisionalumumnya dapat mengalami kerusakan seperti pecah atau retak pada saat penyimpanan. Penanganan telur di pasar belum sepenuhnya dilakukan seperti penanganan telur untuk dijual di supermarket. Hal ini memicu penurunan kualitas telur ketika berpindah ke masyarakat yang mengkonsumsinya. Tujuan dari penelitian ini untuk menentukan kualitas telur konsumsi masyarakat dari pasar tradisonal Kota Padang ditinjau secara eksterior dan interior. Jenis telur yang diamati diantaranya telur puyuh, telur itik, telur ayam kampung, telur ayam ras. Kualitas eksterior telur meliputi nilai indeks telur, kebersihan, kehalusan, warna kerabang dan berat telur. Kualitas interior atau bagian dalam telur meliputi tebal kerabang, indeks kuning telur, tinggi putih telur kental, pH putih telur, warna kuning telur, nilai haugh unit telur (HU). Berdasarkan pengamatan dan pengukuran karakteristik eksterior dalam penentuan kualitas telur komersil di KotaPadang menunjukkansebagian telur komersil, telur ayam ras, ayam kampung, itik dan puyuh masuk kedalam kualitas A, sedangkan kualitas telur komersil masuk dalam kualitas AA dengan nilai HU besar dari 72.

ANALISIS SENSORI TERHADAP MINUMAN KOPI CELUP REMPAH YANG DISUKAI PANELIS Malse Anggia; Ruri Wijayanti; Ariyetti Ariyetti
Gontor AGROTECH Science Journal Vol. 8 No. 3 (2022): Special issue Seminar Nasional Sains dan Teknologi (SNST) 2022
Publisher : University of Darussalam Gontor, Ponorogo, East Java Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/agrotech.v8i3.9439

Kopi Robusta mempunyai kualitas, cita rasa, dan harga yang tinggi dibandingkan dengan jenis kopi lain. Saat ini, terdapat trend penambahan berbagai rempah pada kopi untuk memberikan aroma dan meningkatkan selera melalui efek menyegarkan dan menghangatkan. Tujuan penelitian ini adalah untuk mengetahui kesukaan panelis terhadap minuman kopi celup dyang ditambahkan berbagai rempah. Identifikasi sensori kejernihan, rasa, aroma, dan warna terhadap minuman kopi celup rempah yang dihasilkan dengan metode hedonik. Rempah yang ditambahkan adalah jahe, sereh, kapulaga, dan cengkeh. hasil penelitian menunjukkan bahwa panelis menyukai komposisi yang berbeda di tiap jenis rempahnya, yaitu 8 g Kopi + 0,2 g jahe, 1,8 g Kopi + 0,2 g sereh, 1,5 g Kopi + 0,5 g cengkeh dan1,5 g Kopi + 0,5 g kapulaga. Namun, secara keseluruhan formulasi kopi kontrol (2,0-gram kopi bubuk) lebih disukai dibandingkan dengan kopi yang ditambahkan rempah

Co-Authors A, Ariyetti Aini Nurul Almiah, Tuti Angre, Angre Anwar Kasim Ariyeti Ariyeti Ariyetti Ariyetti Ariyetti Ariyetti Ariyetti Ariyetti, Ariyetti Arziyah, Dewi Aulia Putri, Nazira Azura, Faradila Azzahra, Rafifa Cahyani, Dinda Dewi Arziah Dewi Arziyah Dewi Arziyah Dewi Arziyah Dewi Arziyah Dian Permata Sari Dwinatrana, Khiky Fajriani, Susi Fitri, Anisa Fitri, Widya Ilham Syukri Erdiman Kamal, Sefrianita Khofifah Khofifah Lisa Yusmita Lisa Yusmita Lisa Yusmita, Lisa Meiki Eru Putra Mutiar, Sri Nofrizal Nofrizal Nuraini Azizah, Nuraini Nurjasmi, Nurjasmi Putra, Yogi Riyanda Ruri Wijayanti Ruri Wijayanti Ruri Wijayanti Ruri Wijayanti Ruri Wijayanti Sari Octavera Serdiani, Serdiani Sri mutiar Sri Mutiar Sri Mutiar Sri Mutiar, Sri Ulanda, Febri ulvira ulvira Yulhendri Yulhendri

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