Article Per Year (5 Year)
p-Index From 2020 - 2025
4.309
P-Index
This Author published in this journals
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
Religion Aerospace Engineering Agriculture, Biological Sciences & Forestry Arts Humanities Astronomy Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Dentistry Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Library & Information Science Materials Science & Nanotechnology Mathematics Mechanical Engineering Medicine & Pharmacology Neuroscience Nursing Physics Public Health Social Sciences Veterinary Other

Published : 29 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 29 Documents
Search

 1   2   3 
Functional Analysis of Ubie Frozen Food as a Snack Rich in Antioxidants and Anthocianins with The Best Processing Technology Innovation Azizah, Nuraini; Anggia, Malse; Ulanda, Febri
Indonesian Journal of Food Technology Vol 3 No 2 (2024): Indonesian Journal of Food Technology
Publisher : Program Studi Teknologi Pangan Fakultas Pertanian UNSOED

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.ijft.2024.3.2.11218

Abstract

The presence of anthocyanin compounds as a source of natural antioxidants in purple sweet potatoes is quite interesting to study considering the many benefits of anthocyanin content. As public awareness of the importance of healthy living increases, consumer demands for food are also increasingly shifting. This research aims to determine the chemical characteristics and assess the anthocyanin content and antioxidant content as well as determine the panelists' preferences for purple sweet potato products prepared using the steamed and boiled methods. The best antioxidant content is found in sweet potatoes using the boiled method, namely 743.97 ± 9.59 ppm, the best anthocyanin content is found in sweet potatoes using the steamed method, namely 50.00 ± 0.033 mg/100g. The chemical analysis carried out was water content and ash content. The lowest water content was in the steamed method, namely 27.24% and the lowest ash content test was found in sweet potatoes using the steamed method, namely 0.32%. The organoleptic test was carried out using a preference test with 25 panelists. It was found that the results of the test for the best taste and aroma were found in products using the steamed method and the best color and texture were found in products using the boiled method.
Pengaruh Penambahan Minyak Ikan Sulfonasi Pada Proses Penyamakan Terhadap Karakteristik Kulit Kambing Tersamak Untuk Atasan Sepatu Mutiar, Sri; Anggia, Malse; Angre, Angre
Jurnal Penelitian Dan Pengkajian Ilmiah Eksakta Vol 4 No 1 (2025): Jurnal Hasi Penelitian Dan Pengkajian Ilmiah Eksakta - JPPIE
Publisher : LPPM Universitas Dharma Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47233/jppie.v4i1.1803

Abstract

Fatliquoring is an important component in tanned leather that serves to make the leather soft during the Fatliquoring process. Tanned leather with oiling will produce tanned leather that is limp, softer and produces high pliability, defending the leather from damage by the influence of water. In addition, the Fatliquoring process absorbs and repels water molecules. The tanning process generally starts from rawhide, hair removal, weak removal, neutralization, pickle mineral tanning, vegetable tanning, re-tanning, and finishing. The purpose of this research is to apply fish oil so that it can change the properties of tanned leather to become softer, more flexible, more clayey, more flexible and the elephant surface becomes smoother. The research method is various treatments of sulfone Fatliquoring fish oil concentration on tanned goat skin. The materials used in this experiment were salt-tanned goat skins. Analysis of the quality of tanned leather is determined from the characteristics of tanned leather measuring the physical and organoleptic properties of tanned leather. The resulting tanned goatskin meets the SNI Standard of leather.
Quality class of Betung Bamboo fiber (Dendrocalamus Asper) from West Sumatra and its Potential as a Raw Material for Paper Mutiar, Sri; Anggia, Malse; Putra, Yogi Riyanda; Aini, Nurul
Journal of Fibers and Polymer Composites Vol. 4 No. 1 (2025): Journal of Fibers and Polymer Composites
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55043/jfpc.v4i1.246

Abstract

Betung bamboo is one of the Non-Timber Forest Products referring to the Minister of Forestry Regulation P.35 / MENNUT-II / 2007.  In Indonesia, betung bamboo (Dendrocalamus asper) is included in the type of large bamboo which has a very wide potential for pulp and paper raw materials. Identification information of betung bamboo from Agam district, West Sumatra is important to know. Bamboo characteristics include the characteristics and dimensions of bamboo fibers based on bamboo stem sections. The purpose of this study was to determine the characteristics and physical properties of betung bamboo based on bamboo stem section. The research method used in this study uses observation and experimental research methods. The results showed that the water content of betung bamboo showed that the base had a higher water content than the top. While the density, thickness and diameter of the bamboo at the base is higher than the middle and top of the bamboo.
Pemanfaatan Jahe dan Pengolahannya untuk Kesehatan di SMA 1 pantai Cermin Surian Kamal, Sefrianita; Serdiani, Serdiani; Nofrizal, Nofrizal; Dwinatrana, Khiky; Azzahra, Rafifa; Anggia, Malse; Fitri, Widya; Sari, Dian Permata; Azura, Faradila; Cahyani, Dinda; Fajriani, Susi
Jurnal Pengabdian Masyarakat Dharma Andalas Vol 3 No 2 (2025): Jurnal Pengabdian Masyarakat Dharma Andalas
Publisher : LPPM Universitas Dharma Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47233/jpmda.v3i2.1953

Abstract

Plants from the Zingiberaceae family are the most commonly used in traditional medicine in Indonesia. Although modern medicine is rapidly developing in Indonesia, traditional medicine is still very often used in villages and cities. The part of the plant in the family member of the Zingiberaceae that is often used is its rhizoma which is distinctively aromatic and contains evaporated oil. This ginger has a lot of benefits, especially for health. Its antioxidant content can protect the body from free radicals and cell malignancy. Information about the benefits of this ginger plant was conveyed to the State High School 1 Pantai Cermin Surian, Solok Regency. This ginger plant can also be processed into an instant drink of ginger powder, On a visit to this school, a demonstration of making instant ginger was also carried out. It is hoped that through this service, students at SMA 1 Pantai Cermin can find out the benefits and how to process ginger.
Pemanfaatan Jerami Padi Sebagai Bahan Baku Pembuatan Kertas Ramah Lingkungan Di SMK Dan SMA Lubuk Basung Arziyah, Dewi; Mutiar, Sri; Anggia, Malse; Wijayanti, Ruri; Yusmita, Lisa; Ariyetti, Ariyetti
Jurnal Pengabdian Masyarakat Dharma Andalas Vol 3 No 2 (2025): Jurnal Pengabdian Masyarakat Dharma Andalas
Publisher : LPPM Universitas Dharma Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47233/jpmda.v3i2.2063

Abstract

Rice is the largest agricultural commodity in West Sumatra. It has an impact on the abundance of rice straw waste. Rice straw consists of 37.7% cellulose, 22.0% hemicellulose and 16.6% lignin. With its high cellulose content, rice straw has the potential to be utilised as a raw material for papermaking. On the other hand, small-scale cardboard industries that use raw materials from the pulp/paper industry's organic solid waste (sludge) are currently experiencing difficulties in the continuity of supply of other fibre materials as a mixture of organic solid waste, so processing rice straw into pulp through the kraft process with NaOH chemicals is expected to be an alternative raw material for the paper industry. In addition, the utilisation of rice straw into paper is also expected to reduce the waste produced. The service activity aims to provide information and training on making paper from rice straw to students at the secondary school level. From the activities, students were very enthusiastic in practicing paper making and making crafts from rice stalks.
Studi dan Analisis Break Even Point pada Produksi Kerupuk Kamang Arziyah, Dewi; Yusmita, Lisa; Ariyetti, Ariyetti; Wijayanti, Ruri; Anggia, Malse; Mutiar, Sri; Aulia Putri, Nazira; Nurjasmi, Nurjasmi
Jurnal Ekonomi Manajemen dan Bisnis (JEMB) Vol. 1 No. 2 (2022): Juli - Desember
Publisher : CV. ITTC INDONESIA

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

Abstract

Kerupuk Kamang merupakan salah satu makanan tradisional khas Sumatera Barat yang berasal dari daerah Kamang, Bukitting.Kerupuk kamang sudah mulai dikenal dan dipasarkan online, bahkan juga mengikuti pameran makanan khas lokal. Kerupuk kamang diusahakan oleh industri UMKM yang ada di daerah Kamang. Penelitian ini bertujuan untuk menganalisis besarnya penerimaan dan produksi industri dalam keadaan mencapai Break Even Point. Penelitian ini merupakan penelitian deskriptif dengan menggunakan metode kuantitatif,dimana penulis akan melakukan pengumpulan data berupa angka yang di butuhkan sehubungan dengan masalah yang akan di teliti, sehingga hasil penelitiannya dapat lebih dipercaya dan diandalkan kebenarannya. Disamping itu juga penelitian ini menggunakan studi literatur untuk mendapatkan teori, data-data serta gambar yang diperlukan. Berdasarkan hasil penelitian pada produk kerupuk kamang didapatkan nilai Break Even Point (BEP) dalam unit per tahun yaitu 1.296 unit untuk harga jual Rp 6.000,-/ unit, dengan BEP dalam Rupiah per tahun sebesar Rp. 7.229.520,.. sehingga dapat disimpulkan produk ini layak untuk diproduksi,.
Karakteristik Minuman Kopi Celup Robusta dengan Penambahan Berbagai Rempah Anggia, Malse; Ariyetti, Ariyetti; Wijayanti, Ruri
Agroteknika Vol 8 No 4 (2025): TERBITAN AKAN DATANG
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55043/agroteknika.v8i3.526

Abstract

Tujuan dari inovasi minuman kopi celup dengan penambahan berbagai rempah yaitu untuk memperoleh aroma dan citarasa baru serta memperoleh efek atau nilai kesehatan bagi penikmatnya. Penelitian ini bertujuan untuk mengetahui karakteristik secara kimia dari bubuk kopi celup dengan adanya berbagai rasa rempah (sereh, jahe, kapulaga dan cengkeh) dari pengujian organoleptik terbaik. Tahapan penelitian ini meliputi: 1) persiapan bahan baku: penyangraian kopi, pengeringan rempah dan pengecilan ukuran rempah menjadi bubuk, 2) penentuan formulasi dari bubuk kopi celup dengan penambahan rempah, 3) pengemasan bubuk kopi rempah celup, 4) analisis karakteristik kimia bubuk kopi rempah celup dari pengujian organoleptik terbaik. Metode yang digunakan untuk pengujian organoleptik yaitu hedonik/kesukaan. Analisis kimia kopi celup rempah menggunakan metoda eksperimen dan data diolah serta disajikan secara deskriptif yang meliputi kadar air, kadar abu, kadar kafein dan kadar antioksidan. Hasil analisis bubuk kopi rempah celup dari uji organoleptik terbaik untuk kadar air berkisar antara 0,99 % - 1,80 % (memenuhi SNI). Nilai kadar abu dari bubuk kopi rempah celup yang dihasilkan berkisar antara 5,48 % - 7,30 %. (tidak memenuhi standar SNI). Kadar kafein dari bubuk kopi rempah celup yang dihasilkan 0,61 % - 0,83% (memenuhi SNI). Aktivitas antioksidan dari bubuk kopi rempah celup yang dihasilkan 248,81 ppm – 601,06 ppm. Minuman kopi jahe celup menunjukkan perlakuan terbaik.
APPLICATION OF ARECA NUT EXTRACT AS A NATURAL COLORANT IN THE PROCESS OF IN ECO-FRIENDLY SOAP MAKING Malse Anggia; Ruri Wijayanti; Ariyetti
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.v9i1.2914

Abstract

The use of synthetic dyes can be harmful to health. While natural dyes are non-toxic, easily degradable and environmentally friendly. Areca nut extract contains tannins and anthocyanins, which are natural pigments that have potential as natural dyes. Natural coloring from areca nut extract is applied to solid soap. Areca seeds are extracted and then dried with three different drying methods, namely the oven, dehydrator and Freeze dryer methods to produce powdered dyes. Different drying of areca nut extracts will produce areca nut extracts with different chemical content. This study aims to determine the results of chemical analysis of soap added with areca nut extract with several different drying methods and determine the best formulation of soap added with areca nut extract and SNI test of solid soap produced by using areca nut extract powder. The research method used is experimental laboratory. The analysis of solid soap preparations carried out includes pH test, water content, foam power and organoleptic test. The research results were processed using descriptive analysis. The results showed that the pH of solid soap added with areca nut extract with different drying met the SNI requirements. The water content of areca nut extract solid soap meets SNI requirements, which is no more than 15%. And based on the results of the liking of solid soap according to the organoleptic results of areca nut extract soap with the treatment of drying areca nut extract with dehydrator formula 2 produces areca nut extract solid soap that is most liked by panelists.
FORMULASI LILIN AROMATERAPI BERAROMA MINYAK SEREH WANGI (Cymbopogon nardus L.) ulvira, ulvira; Anggia, Malse
Jurnal Teknologi Pertanian Andalas Vol 28 No 1 (2024)
Publisher : Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jtpa.28.1.54-61.2024

Abstract

Lilin aromaterapi merupakan alternatif aplikasi aromaterapi secara inhalasi (penghirupan), dan  merupakan terapi yang di hasilkan oleh uap dari minyak atsiri yang di kemas menjadi produk lilin. Tujuan penelitian ini  adalah  mengetahui formulasi terbaik lilin aroma terapi berdasarkan penerimaan panelis dan  mengetahui pengaruh perbedaan persentase minyak sereh wangi terhadap sifat fisik terhadap lilin aromaterapi  yang di. Metode penelitian ini adalah eksperimental dengan penambahan konsentrasi minyak atsiri serai wangi pada lilin aroma terapi dengan formulasi 6%, 7%, 8%, 9%, dan 10%. Pengamatan dari masing-masing perlakuan dianalisis dengan ANOVA dan menggunakan uji lanjut DNMRT pada taraf 5%.  Lilin aromaterapi yang memiliki waktu leleh terlama adalah pada lilin aroma terapi dengan formulasi A yaitu  penambahan minyak sereh wangi  sebanyak  7% dan titik leleh lilin aroma terapi seluruh perlakuan sudah sesuai dengan standar SNI 0386 –1989 – A / SII 0348 – 1980. Lilin aroma terapi yang paling jernih adalah lilin aroma terapi pada dengan penambahan minyak sereh wangi 6 %. Berdasarkan  penerimaan panelis terhadap lilin aromaterapi minyak serai wangi yang paling disukai adalah  lilin aroma terapi dengan pada formulasi A dengan penambahan  minyak sereh wangi sebanyak 6%.
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 Sari Octavera Serdiani, Serdiani Sri Mutiar Sri mutiar Sri Mutiar Sri Mutiar, Sri Ulanda, Febri ulvira ulvira ulvira, ulvira Yulhendri Yulhendri