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Characteristics of Jelly Candy made from Soybean Milk and Addition of Eggshell Powder Novelina Novelina; Tuty Anggraini; Lailita Nurrahmi Putri
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 4 No. 1 (2020)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Jelly is a soft textured candy that is processed by the addition of hydrocolloid components such as agar, gum, pectin, starch, carrageenan, gelatin and others that are used for texture modification to produce a chewy product. The purpose of this study was to determine the appropriate addition of chicken eggshell powder to soy milk jelly candy characteristics and to determine panelist acceptance. This study used a Completely Randomized Design (CRD) consisting of 5 treatments: the addition of chicken eggshell powder concentrations namely 0%, 0.2%, 0.4%, 0.6% and 0.8% of the total ingredients for the manufacture of jelly candy with 3 replications. Observations on soy milk jelly candies are pH, water content, ash content, reducing sugars, sucrose, calcium, protein, water activity (aw), gel strength, total plate count, and organoleptic tests. The results showed that the difference in the addition of chicken eggshell powder concentration to soymilk jelly candy significantly affected pH, water content, ash content, reducing sugar content, sucrose, calcium, and gel strength, but did not significantly affect protein and water activity (aw). best results are soy milk jelly candy added with 0.8% chicken eggshells powder, with the highest calcium content of 0.51%, 15.46% moisture content, 1.32% ash content, 50.55% sucrose content, content reducing sugar 5.58%, protein content 2.93%, total plate rate 3.1 x 103 CFU / g, and gel strength 269.17 N / cm2.

Nutritional Value of Cookies made from the mixture of Mocaf flour (Modified Cassava Flour) and Ketapang seeds (Terminalia catappa L.) Rina Yenrina; Tuty Anggraini; Annesa Kadri
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 4 No. 1 (2020)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Efforts in developing food products continue to be carried out such as utilizing local commodities so that non-wheat flour processing can be used as a substitute for making food products in order to overcome dependence on wheat flour. One such effort is to make cookies from local ingredients, modified cassava flour known as MOCAF (Modified cassava flour). This research was aimed to determine the effective mixture of Mocaf flour and ketapang seed on the characteristic of cookies based on nutritional value. The research design used a completely randomized design (CRD), with 5 treatments and 3 replications. This data was analyzed with ANOVA (analysis of variance) and if the data was significantly different analyzed continued with Duncan’s New Multiple Range Test (DNMRT) at the level 5%. The treatments used were A (100% Mocaf flour : 0% Ketapang seed), B (90% Mocaf flour : 10% Ketapang seed), C (80% Mocaf flour : 20% Ketapang seed), D (70% Mocaf flour : 30% Ketapang seed), E (60% Mocaf flour : 40% Ketapang seed). The results showed that the Mocaf flour and ketapang seed comparison significantly influenced the protein content, fat content, energy, texture, free fatty acid, and carbohydrate content, but not significantly affect moisture content and ash content.

Formulation and Evaluation of Sun Block Lotion Made from Virgin Coconut Oil (VCO) with the addition of the Extract of Telang Flower (Clitoria ternatea, L) and Pandan Leaves (Pandanumusa paradisiaca, L) Nia Boru Ritonga; Rini Rini; Tuty Anggraini
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 4 No. 1 (2020)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Telang flowers (Clitoria ternatea, L) and pandan leaves (Pandanus paradisiaca) are plants that contain phytochemical components that are able to block sunlight from exposing the skin. While Virgina Coconut Oil (VCO) is able to moisturize and soften the skin. This study aims to determine the best formulation in protecting sunlight in application to the skin, as well as knowing the physical and chemical characteristics of skin lotion. This research uses an exploratory method with 2 treatments and 3 replications. The treatment is the addition of telang flower extract and pandan leaf extract to the VCO skin lotion. Evaluation is carried out on the physical and chemical properties and the level of panelist preference. The results showed different results from the two formulations, the highest protection value to the sun was the addition of telang flower extracts expressed by SPF 20.64, the antioxidant activity of 81.66%, pH of 6, 0.012% free fatty acids, a specific gravity of 0.94, 34880 cP viscosity, 65.25% stability, 6.0 cm spreadability, total plate count of 1.3 x 10-10 cfu / ml.

Analysis of the Financial Feasibility of Producing an Instant Drink Mixed with Siamese Orange Peel Extract and Cinnamon Extract Anesti Viantika Gea; Tuty Anggraini; Fauzan Azima
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 8 No. 1 (2024)
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.v8i1.366

Instant drinks are now increasingly popular among people. Because its practical use makes it easier for people to consume it. Then, along with the need to maintain health, drinks made from herbal ingredients have also become the people’s choice. One of the herbal ingredients that can be used is Siamese orange peel and cinnamon. The two ingredients are extracted and dried with a spray dryer, and the powder obtained is added with stevia sugar (1:3) and then packaged in 2 grams/sachet. Feasibility analysis is needed to determine whether this instant drink is feasible if used as a production business. From several financial aspects, the Break Event Point (BEP) receipt was IDR 68,480,496, the BEP production volume was 5,707 boxes, and the BEP price was IDR 8,965/box. Then, the eligibility criteria used are Net Present Value (NPV) obtained at IDR 13,049,296 (NPV>0), Internal Rate of Return (IRR) 16.59% (IRR>interest rate), Net Benefit Cost Ratio (Net B/C) 1.23 (Net B/C>1), and Payback Period (PP) 1 year 4 months (PP<age of business).

Quality Analysis of Fresh Vegetable Product with Prima Certificate (Case Study Of Nagari Padang Lua Kecamatan Banuhampu Kabupaten Agam) Pebrina Rohayati Rina; Tuty Anggraini; Deivy Andhika Permata
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 8 No. 1 (2024)
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.v8i1.373

Referring to the Indonesian National Standard (SNI), fresh food quality parameters must have certain physical quality criteria, free from pesticide residues, microbial contamination and free of heavy metal contamination. The purpose of the study was to analyze the quality of red chili peppers, spring onions, cabbage, eggplant and chickpeas that have been certified prima with 3 (three) testing parameters, namely testing the physical quality of vegetables referring to SNI 01-4480-1998 for red chili products, SNI 01-6996-2004 for spring onion products, SNI 01-3174: 1992 for cabbage products, SNI 3163: 2014 for purple eggplant and chickpea products. Lead heavy metal contamination testing refers to SNI 7387:2009 and microbiological contamination testing refers to SNI 7388:2009. The research was conducted in the Nagari Padang Lua area, Kecamatan Banuhampu, Kabupaten Agam on 5 vegetable cultivation businesses that have been certified as prima. The research method used was descriptive testing. The results showed that there were deviations in the physical quality of fresh red chilies, namely the level of uniformity of the size of red chilies that were below the SNI quality standard (92.33%), very high levels of impurities in leaf onions, total microbial contamination (ALT) in leaf onions and cabbage/cabbage exceeded the maximum limit of total contamination allowed in food, namely 1.39x104 and 1.708x104 E.Coli contamination was detected exceeding the maximum limit of contamination in chickpeas which was 3/gr, while for lead contamination (P4), the total microbial contamination (ALT) in leaf onions and cabbage exceeded the maximum limit of total contamination allowed in food, respectively.

Development of Agarwood Oil Research and Benefit: Bibliometric Analysis Hendra Saputra; Benni Satria; Novizar Nazir; Tuty Anggraini
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 8 No. 1 (2024)
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.v8i1.374

Agarwood oil, derived from the fragrant resinous wood of the Aquilaria and Gyrinops trees, has attracted great attention due to its diverse pharmacological properties and commercial value. The complex chemical composition of agarwood oil, consisting of more than 150 chemical compounds, has been linked to its therapeutic potential in treating chronic inflammatory diseases, anxiety, depression, and insomnia. This research uses exploratory, descriptive research. The research used in this research is the literature study method regarding the development of agarwood oil research and its benefits. Documents from the Scopus website are saved in the following form: RIS-type files. Analysis was conducted using VOSviewer 1.6.18 for Windows software. The research results show that there has been a decline in the trend of research on agarwood oil over the last 10 years; most research on agarwood oil has been carried out by Malaysia and China and followed by Japan. Research has revealed numerous benefits of agarwood oil, indicating its potential for development into derivative goods, particularly in the health and fragrance industries.

Characteristics of Jelly Candy made from Soybean Milk and Addition of Eggshell Powder Novelina Novelina; Tuty Anggraini; Lailita Nurrahmi Putri
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 4 No. 1 (2020)
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.v4i1.37

Jelly is a soft textured candy that is processed by the addition of hydrocolloid components such as agar, gum, pectin, starch, carrageenan, gelatin and others that are used for texture modification to produce a chewy product. The purpose of this study was to determine the appropriate addition of chicken eggshell powder to soy milk jelly candy characteristics and to determine panelist acceptance. This study used a Completely Randomized Design (CRD) consisting of 5 treatments: the addition of chicken eggshell powder concentrations namely 0%, 0.2%, 0.4%, 0.6% and 0.8% of the total ingredients for the manufacture of jelly candy with 3 replications. Observations on soy milk jelly candies are pH, water content, ash content, reducing sugars, sucrose, calcium, protein, water activity (aw), gel strength, total plate count, and organoleptic tests. The results showed that the difference in the addition of chicken eggshell powder concentration to soymilk jelly candy significantly affected pH, water content, ash content, reducing sugar content, sucrose, calcium, and gel strength, but did not significantly affect protein and water activity (aw). best results are soy milk jelly candy added with 0.8% chicken eggshells powder, with the highest calcium content of 0.51%, 15.46% moisture content, 1.32% ash content, 50.55% sucrose content, content reducing sugar 5.58%, protein content 2.93%, total plate rate 3.1 x 103 CFU / g, and gel strength 269.17 N / cm2.

Nutritional Value of Cookies made from the mixture of Mocaf flour (Modified Cassava Flour) and Ketapang seeds (Terminalia catappa L.) Rina Yenrina; Tuty Anggraini; Annesa Kadri
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 4 No. 1 (2020)
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.v4i1.38

Efforts in developing food products continue to be carried out such as utilizing local commodities so that non-wheat flour processing can be used as a substitute for making food products in order to overcome dependence on wheat flour. One such effort is to make cookies from local ingredients, modified cassava flour known as MOCAF (Modified cassava flour). This research was aimed to determine the effective mixture of Mocaf flour and ketapang seed on the characteristic of cookies based on nutritional value. The research design used a completely randomized design (CRD), with 5 treatments and 3 replications. This data was analyzed with ANOVA (analysis of variance) and if the data was significantly different analyzed continued with Duncan’s New Multiple Range Test (DNMRT) at the level 5%. The treatments used were A (100% Mocaf flour : 0% Ketapang seed), B (90% Mocaf flour : 10% Ketapang seed), C (80% Mocaf flour : 20% Ketapang seed), D (70% Mocaf flour : 30% Ketapang seed), E (60% Mocaf flour : 40% Ketapang seed). The results showed that the Mocaf flour and ketapang seed comparison significantly influenced the protein content, fat content, energy, texture, free fatty acid, and carbohydrate content, but not significantly affect moisture content and ash content.

Formulation and Evaluation of Sun Block Lotion Made from Virgin Coconut Oil (VCO) with the addition of the Extract of Telang Flower (Clitoria ternatea, L) and Pandan Leaves (Pandanumusa paradisiaca, L) Nia Boru Ritonga; Rini Rini; Tuty Anggraini
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 4 No. 1 (2020)
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.v4i1.39

Telang flowers (Clitoria ternatea, L) and pandan leaves (Pandanus paradisiaca) are plants that contain phytochemical components that are able to block sunlight from exposing the skin. While Virgina Coconut Oil (VCO) is able to moisturize and soften the skin. This study aims to determine the best formulation in protecting sunlight in application to the skin, as well as knowing the physical and chemical characteristics of skin lotion. This research uses an exploratory method with 2 treatments and 3 replications. The treatment is the addition of telang flower extract and pandan leaf extract to the VCO skin lotion. Evaluation is carried out on the physical and chemical properties and the level of panelist preference. The results showed different results from the two formulations, the highest protection value to the sun was the addition of telang flower extracts expressed by SPF 20.64, the antioxidant activity of 81.66%, pH of 6, 0.012% free fatty acids, a specific gravity of 0.94, 34880 cP viscosity, 65.25% stability, 6.0 cm spreadability, total plate count of 1.3 x 10-10 cfu / ml.

Analysis of the Financial Feasibility of Producing an Instant Drink Mixed with Siamese Orange Peel Extract and Cinnamon Extract Anesti Viantika Gea; Tuty Anggraini; Fauzan Azima
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 8 No. 1 (2024)
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.v8i1.366

Instant drinks are now increasingly popular among people. Because its practical use makes it easier for people to consume it. Then, along with the need to maintain health, drinks made from herbal ingredients have also become the people’s choice. One of the herbal ingredients that can be used is Siamese orange peel and cinnamon. The two ingredients are extracted and dried with a spray dryer, and the powder obtained is added with stevia sugar (1:3) and then packaged in 2 grams/sachet. Feasibility analysis is needed to determine whether this instant drink is feasible if used as a production business. From several financial aspects, the Break Event Point (BEP) receipt was IDR 68,480,496, the BEP production volume was 5,707 boxes, and the BEP price was IDR 8,965/box. Then, the eligibility criteria used are Net Present Value (NPV) obtained at IDR 13,049,296 (NPV>0), Internal Rate of Return (IRR) 16.59% (IRR>interest rate), Net Benefit Cost Ratio (Net B/C) 1.23 (Net B/C>1), and Payback Period (PP) 1 year 4 months (PP<age of business).

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