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All Journal Jurnal Litbang Industri Jurnal Sains dan Teknologi Pangan Jurnal Ilmiah Pertanian Jurnal Agrotek UMMat Jurnal Penelitian Kelapa Sawit Jurnal Teknologi Pertanian Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat Jurnal Hilirisasi IPTEKS (JHI) Buletin Ilmiah Nagari Membangun Jurnal Teknologi Pertanian Andalas Agroteknika Jurnal Pendidikan Tata Boga dan Teknologi Warta Pengabdian Andalas: Jurnal Ilmiah Pengembangan Dan Penerapan Ipteks Andalasian International Journal of Agricultural and Natural Sciences Andalasian International Journal of Applied Science, Engineering, and Technology AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Jurnal Litbang Industri Journal of Applied Agricultural Science and Technology JURNAL KARYA ILMIAH MULTIDISIPLIN Andalasian International Journal of Social and Entrepreneurial Development SAINTEK
Tuty Anggraini
Faculty Of Agricultural Technology, Andalas University, Padang, Indonesia
Agriculture, Biological Sciences & Forestry Humanities Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Dentistry Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mechanical Engineering Medicine & Pharmacology Nursing Physics Public Health Social Sciences Veterinary Other

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Journal : AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment)

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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

Abstract

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

Abstract

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 Buffalo Milk Curd on Variations in Fermentation Time IZZAH HANANI; Kurnia Harlina Dewi; Tuty Anggraini
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 8 No. 3 (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.v8i3.527

Abstract

Curd is a processed product from buffalo milk through a fermentation process. The clumping of fresh buffalo milk into curd occurs due to the presence of Lactic Acid Bacteria (LAB) in buffalo milk. Curd contains lactic acid bacteria (LAB), which are beneficial for health. These bacteria not only extend the shelf life of food by inhibiting the growth of spoilage and pathogenic bacteria but also produce bioactive compounds that are good for the body. LAB contained in curd even has probiotic properties. This research used a starter of 10% buffalo milk curd. In one production, 4500 ml of fresh buffalo milk and 500 ml of starter are used, yielding 3.8 kg of buffalo milk curd. The results of observations during 7 days of fermentation were water content (81.25-72.53%), ash content (0.93-0.89%), protein content (8.97-7.94%), fat content (7 .72-7.10%), carbohydrate content (1.13-11.54%), pH value (5.72-4.27), temperature (26.87-28.43oC), Total Lactic Acid Bacteria (1.6x109- 8.1x109 cfu/ml).
Physical and Microbiological Characteristics of Dadih Powder with Different Types and Concentrations of Encapsulated Ingredients Febria Putri Entrijayanti; Kurnia Harlina Dewi; Tuty Anggraini
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 8 No. 3 (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.v8i3.530

Abstract

Dadih is one of the buffalo milk preparations that is rich in nutritional content and has the potential to be developed in West Sumatra. This research discusses the drying of dadih to extend the shelf life and maintain the nutritional content contained in the dadih. Dadih is dried to produce a product in the form of dadih powder. This study used food dehydrator drying with different types and concentrations of encapslanes to determine the right type and concentration of encapslanes to maintain the nutritional content and physical appearance of dadih powder. The research design used was a completely randomized design (CRD) with two factors, namely encapsulant type (CMC and Maltodextrin) and encapsulant concentration (0%, 10%, 20% and 30%). The results showed that dadih powder with different encapsulant types and concentrations had a significant effect on LAB viability, taste, and color. The dadih powder product with the addition of 20% maltodextrin gave the results of Total Lactic Acid Bacteria of 1.19 x 104 cfu/ml, the highest LAB viability of 77.01%,. And has organoleptic test results that are preferred by panelists on the color and taste of dadih powder.
Antioxidant Activity and Essential Oil Content in Butterfly Pea Flower Herbal Tea (Clitoria ternatea) and Siam Orange Peel Extract (Citrus nobilis) Encapsulated Tuty Anggraini; Rina Yenrina; Marlis Salisma; Daimon Syukri
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 2 (2025)
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.v9i2.551

Abstract

This study aims to determine the antioxidant activity and essential oil content in a mixture of butterfly pea flower herbal tea and encapsulated siam orange peel extract with the best characteristics. The design used in this study was a completely randomized design (CRD) with five treatments and three replications. The treatments given in this study were A (without mixing encapsulated siam orange peel extract), B (mixing encapsulated siam orange peel extract 1%), C (mixing encapsulated Siamese orange peel extract 2%), D (mixing encapsulated siam orange peel extract 3%), E (mixing encapsulated siam orange peel extract 4%). The research data were analyzed statistically using ANOVA and continued with Duncan's New Multiple Range Test (DNMRT) at the 5% level. The results showed that the ratio of mixing encapsulated siam orange peel extract had a significantly different effect on water content, pH value, anthocyanin content, and antioxidant activity. The more the encapsulated siam orange peel extract is mixed, the higher the water content, the lower the pH value, the lower the anthocyanin content, the lower the antioxidant activity, and the higher the essential oil content as limonene, which is 3.90%. Contribution to Sustainable Development Goals (SDGs):SDG 3: Good Health and Well-beingSDG 9: Industry, Innovation and InfrastructureSDG 12: Responsible Consumption and ProductionSDG 15: Life on Land
Research Trends on Acrylamide Formation and Mitigation in Coffee Processing over Last Ten Years: A Comprehensive Bibliometric Study N Nazir; Daimon Syukri; Tuty Anggraini; Rince Alfia Fadri; Asmak Afriliana; Joni Kusnadi; Annisyia Zarina Putri; Amelia Hariry; Nobutaka Ito
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 8 No. 3 (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.v8i3.606

Abstract

Acrylamide, a potentially carcinogenic compound, forms during high-temperature food processing and has garnered significant attention in the coffee industry due to its implications for public health and food safety. This study analyzes research trends on acrylamide formation and mitigation in coffee processing over the past decade, utilizing bibliometric methods and VOSviewer software. A dataset of publications from 2014 to 2024 was examined to uncover key research themes, leading contributors, and collaborative networks in the field. The analysis reveals a growing body of research focused on understanding the mechanisms of acrylamide formation, developing mitigation strategies, and balancing quality preservation with regulatory compliance. Emerging trends, such as metabolomic approaches and advanced roasting techniques, highlight a shift towards more targeted and sustainable solutions. Additionally, the findings emphasize notable international collaborations, though further interdisciplinary research is needed to address existing gaps and enhance practical applications. This bibliometric study provides valuable insights into the scientific landscape of acrylamide research in coffee processing, offering a foundation for future studies and innovations aimed at ensuring food safety while maintaining coffee quality.  
Purification of West Pasaman Patchouli Oil by Complexometry Methods to Improve the Quality and Feasibility of the Business Lenny Marlina; Anwar Kasim; Tuty Anggraini
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 1 (2025)
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.v9i1.634

Abstract

This study aims to analyze the quality of purified patchouli oil, determine the most effective chelator in complexometric purification and assess the feasibility of the refining business. Patchouli oil purification was done using optimal chelating conditions identified in previous research. The chelators used were EDTA (2.5%), citric acid (2%), and tartaric acid (1.5%). The design used was a Completely Randomized Design (CRD) with one factor, namely three types of chelates with three replications. The results of testing physical and chemical properties were analyzed by ANOVA, followed by DNMRT at the 5% level. The best chelator was selected using the MADM-SAW method. Meanwhile, the business feasibility analysis used B/C ratio, R/C ratio, BEP, NPV, IRR, and ROI parameters. This research shows that citric acid is the best chelator for refining patchouli oil. The characteristics of the refined oil are reddish yellow, a specific gravity of 0.9597 g/ml, solubility in ethanol 1:10, an acid number of 2.32 mg KOH/g, an ester number of 7.45 mg KOH/g, Fe content of 0.94 mg/kg, and patchouli alcohol of 29.25%. The business feasibility analysis shows that the patchouli oil refining business is feasible with a Net B/C value of 3.7, R/C of 1.3, product BEP of 849 kg/year, and price BEP of Rp. 913.891,-/kg, NPV of IDR 1.078.107.098, IRR of 177%, and ROI of 30.86%. Contribution to Sustainable Development Goals (SDGs):SDG 1: No PovertySDG 8: Decent Work and Economic GrowthSDG 9: Industry, Innovation, and InfrastructureSDG 12: Responsible Consumption and ProductionSDG 15: Life on Land
Physical Characteristics of Ice Cream with the Addition of Butterfly Pea Flower Extract and Porang Glucomannan Flour (Amorphophallus muelleri) Qisthina, Yaumil; Asben, Alfi; Anggraini, Tuty
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 2 (2025)
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.v9i2.710

Abstract

This study aims to determine the interaction between the use of various butterfly pea flower extracts with the concentration of porang glucomannan flour on the physical characteristics of ice cream. This study employed a Factorial Completely Randomised Design (CRD) with two factors: butterfly pea flower extract and different concentrations of porang glucomannan flour. Each treatment was repeated 3 times. Data analysis was conducted using Analysis of Variance (ANOVA), followed by Duncan's New Multiple Range Test (DMRT) at a significance level of 5%. There is an interaction between variations in various different butterfly pea flower extracts and the concentration of porang glucomannan flour on the Hue and viscosity of ice cream. Variations in various butterfly pea flower extracts significantly affect the melting power, and viscosity of ice cream. The concentration of porang glucomannan flour significantly affects the Hue, melting power, and viscosity of ice cream. The best product is the treatment with the addition of 35% butterfly pea flower extract and 0.3% porang glucomannan flour, characterised by an average Hue value of 253.56°, an overrun of 36.37%, a melting power of 37.67 minutes, and a viscosity of 62 Cp. Contribution to Sustainable Development Goals (SDGs):SDG 3: Good Health and Well-beingSDG 8: Decent Work and Economic GrowthSDG 9: Industry, Innovation and InfrastructureSDG 12: Responsible Consumption and Production
Encapsulation of Anthocyanins and the Factors Affecting Their Stability as Natural Colorants in Food Products Holinesti, Rahmi; Yusniwati; Anggraini, Tuty; Syukri, Daimon
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 3 (2025)
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.v9i3.586

Abstract

Colorants are commonly added to food products to enhance their visual appeal and increase consumer interest. Among the various types of natural pigments, anthocyanins—derived from fruits, vegetables, flowers, and tuberous plants—have garnered significant scientific interest due to their vivid coloration and associated health-promoting properties. Nevertheless, anthocyanins exhibit considerable sensitivity to environmental variables, including temperature, pH, oxygen exposure, ultraviolet (UV) radiation, and interactions with other molecular constituents. A range of environmental stressors can accelerate the deterioration of anthocyanin pigments during processing and storage, leading to a decrease in colour intensity. To counteract these destabilizing influences, various encapsulation strategies have been developed to protect anthocyanins from degradation. Among these, spray drying is widely recognized for its efficacy in maintaining both the physicochemical integrity and biofunctional performance of anthocyanin molecules. This review discusses the strategic importance of encapsulation in enhancing anthocyanin stability and examines the primary degradation mechanisms relevant to their application in food systems. Contribution to Sustainable Development Goals (SDGs):SDG 3: Good Health and Well-BeingSDG 9: Industry, Innovation and InfrastructureSDG 12: Responsible Consumption and Production
Co-Authors Abdi Abdi, Abdi Ade Sukma Ade Sukma Ahmed, Umar Aidila Fitria, Eddwina Aisman Aisman Al-Hafit, Busra Alfi Asben Amaliyah Tarumiyo, Aurelia Amelia Hariry Anak Agung Istri Sri Wiadnyani Anesti Viantika Gea Annesa Kadri Annisyia Zarina Putri Anwar Kasim Anwar Kasim Aries Kusumawati Asmak Afriliana Athanasia Amanda Septevani Azhar, Firdaus Azzahra, Yasmin Bahar, Rini Benni Satria Cesar Welya Refdi Chandra Gunawan D. Novia Daimon Syukri Deddi Prima Putra Deni Novia Dewi, Yossie Kharisma Diana Sylvi Diana Sylvi Dini Hari, Purnama Dini Hervani Dini Hervani E Efrina Ekasari Putri, Nurwanita Emil Salim Fauzan Azima Febria Putri Entrijayanti Felga Zulfia Rasdiana Firdaus Azhar Hasbullah Hasbullah Hasbullah Hasbullah Hasbullah Hasbullah Hasbullah Hendra Saputra Hendra Saputra Hendra Saputra Heni Pujiastuti Hervani, Dini Inda Three Anova Indrapriyatna, Ahmad Syafruddin Indri Juliyarsi Irfan Suliansyah Ismed Ismed IZZAH HANANI Jessica, Adhitya Joni Kusnadi Kadri, Annesa Kurnia Harlina Dewi Lailita Nurrahmi Putri Laksono Trisnantoro Lenny Marlina Lidya Nora Marlis Salisma Melia, Sri Melisa Zahra Meuthia Fiana, Risa Mimi Harni Mimi Harni Mimi Harni Mislaini Mislaini Mislaini Rahman N Nazir Najmiatul Fitria Nela Shinta Neswati Neswati Netty Sri Indeswari Nia Boru Ritonga Nobutaka Ito Novelina Novitasari, Rifni Novizar Nazir Novizar Novizar Novizar Novizar Novizar, Novizar Pebrina Rohayati Rina Purnama Dini Hari Putri, Lailita Nurrahmi Qisthina, Yaumil Rahmi Holinesti Ratna Mayang Sari Reni Koja Rilma Novita Rina Yenrina Rina Yenrina Rince Alfia Fadri Rini B Rini Rini RINI RINI Rini Rini Rini Rini Rini Rini Rini Rini Ritonga, Nia Boru Rosyadah, Najla Sahadi Didi Ismanto Sayuti, Kesuma Siregar, Muhammad Rosyadi Sri Melia Surini Siswarjono Tio, Rilvi Muhammad Vlio Lina Monalisa Wellyalina, Wellyalina Welya Refdi, Cesar Yulia Helmi Diza Yusniwati Yusniwati Yusniwati