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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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Karakteristik mi kering campuran tepung terigu dan tepung sukun dengan penambahan sari daun sungkai (Peronema canescens Jack) Tuty Anggraini; Lidya Nora; Felga Zulfia Rasdiana; Rina Yenrina
Jurnal Litbang Industri Vol 14, No 1 (2024)
Publisher : Institution for Industrial Research and Standardization of Industry - Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24960/jli.v14i1.8607.59-67

Abstract

Mi kering adalah makanan yang banyak digemari. Susbtitusi tepung terigu dengan tepung sukun diharapkan mampu mengurangi pemakaian terigu serta diperkaya dengan ektark daun sungkai dapat menjadikan produk mi memiliki kandungan fungsional. Tujuan dari penelitian adalah untuk melihat perbedaan konsentrasi ekstrak daun sungkai terhadap karakteristik mie kering dan mengetahui perlakuan terbaik berdasarkan uji organoleptik dan kimia pada mie kering. Rancangan penelitian adalah acak lengkap (RAL) dengan 5 perlakuan dan 3 ulangan. Perlakuan pada penelitian ini adalah penambahan ekstrak daun sungkai A (kontrol), B (2%), C (4%), D (6%) , dan E (8%). Data dianalisis menggunakan ANOVA yang dilanjutkan dengan analisis Duncan's Multiple Range Test (DNMRT) pada taraf 5%. Penelitian memperlihatkan bahwa penambahan ekstrak daun sungkai berpengaruh nyata terhadap komponen kimia (air, abu, lemak, karbohidrat, aktivitas antioksidan dan total fenolik) serta rasa untuk uji organoleptik. Kadar protein, serta organoleptik warna, aroma dan tekstur tidak berbeda nyata. Perlakuan terbaik diperoleh pada perlakuan penambahan ekstrak daun sungkai 8%.
Review On Innovative Flours to Increase The Nutritional Value And Organoleptic Acceptabi;ity of Food, Especially Cakes, Slices of Bread and Pizza Nini, Rifni Novitasari; Tuty Anggraini; Hasbullah; Dini Hervani
Jurnal Karya Ilmiah Multidisiplin (JURKIM) Vol. 3 No. 3 (2023): Jurnal Karya Ilmiah Multidisiplin (Jurkim)
Publisher : Universitas Lancang Kuning

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31849/jurkim.v3i3.15716

Abstract

Most cakes, breads, and other snacks are made from wheat flour. Using wheat flour as processed food is not suitable for health because wheat flour contains gluten. With the growing awareness of the importance of health, there have recently been many studies on innovative flour substitutes for wheat flour in food processing, which are rich in beneficial bioactive components. This innovative flour is used in particular types of bread and pizza. This study aims to study the effect of innovative flour on the physical, texture, taste, and nutritional properties of bread and pizza dough. In addition, this research can also describe steps to optimize dough formulations with innovative flours to achieve healthier, low-gluten dough. The method used in writing this scientific work results from a Systematic Literature Review (SLR) from published scientific journals, national and international journals. From the literature obtained, it was found that innovative potato-based flour, peel, and grape seed-based innovative flour, innovative flour from avocado seeds, special flour from the leaves and stems of various colored cauliflower varieties, and a mixture of kamut and wheat flour added with glucomannan were innovations in consumption flour-based food.
Metode Ekstraksi Minyak Gaharu-Analisis Bibliometrik Menggunakan VOSviewer Saputra, Hendra; Satria, Benni; Nazir, Novizar; Anggraini, Tuty
Prosiding Sains dan Teknologi Vol. 3 No. 1 (2024): Seminar Nasional Sains dan Teknologi (SAINTEK) ke 3 - Januari 2024
Publisher : DPPM Universitas Pelita Bangsa

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

Abstract

Agarwood is a non-timber forest product that has a very high selling value from Aquilaria and Gyrinops trees. Several terms for naming agarwood, in Southeast Asia, namely in the Middle East, it is called oud, in China chen xiang, in Japan Jinkoh and India agar. This research was carried out using a literature review approach by developing research questions and searching for articles using keywords on Scopus and Google Scholar using the Harzing's Publish or Perish application (Windows GUI Edition, Tarma Soft Ltd). A total of 300 articles were collected and 12 relevant articles were obtained. Then analysis was carried out using VOSviewer (Nees Java van Eck and Ludo Waltman). Various techniques have been used to extract various parts of agarwood, namely water distillation or hydrodistillation, steam distillation, solvent extraction, and supercritical fluid extraction. Optimization of agarwood oil extraction is carried out by pretreatment such as soaking with water, soaking with salt, fermentation with tempeh yeast, heating with a microwave and fermentation with Rhizopus sp. Several agarwood oil extraction techniques have been carried out to increase oil yield, namely multilevel maceration with various solvents, soxhletation, microwave hydrodistillation, accelerated solvent extraction. From the results of the literature review, maceration extraction with ethanol solvent for 72 hours showed the highest yield, namely 4.12%.
Application of Chicken Whole Egg Powder in the Manufacture of Bread Compared with using Fresh Egg as Control Abdi, Abdi; Anggraini, Tuty; Asben, Alfi
Andalasian International Journal of Agriculture and Natural Sciences (AIJANS) Vol. 4 No. 01 (2023)
Publisher : Lembaga Penelitian dan Pengabdian, Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/aijans.v4.i01.47-60.2023

Abstract

Whole egg powder has a longer shelf life than fresh eggs, easier to apply, and can be applied in bakery industry. This study aims to evaluate the differences in the characteristics of bread made from chicken whole egg powder dried using the oven and foam mat drying methods compared to bread made from fresh eggs. The results obtained show that bread from chicken whole egg powder dried using the oven drying and foam mat drying methods was liked and accepted by consumers, especially from a sensory perspective (color, aroma, taste and texture), and even has a preference compared to bread made with the use of fresh eggs. The best formulation for bread was obtained from bread made using chicken whole egg powder dried with foam mat drying with color, taste, aroma and texture parameter value are 4.1, 4.3, 3.9 and 4.2 respectively, while the increasing volume was 289.6% and hardness value was 50.8 N/cm2. However, the characteristics of the bread produced using chicken whole egg powder from both the oven drying and foam mat drying methods were not much different from bread made using fresh eggs and can be a new alternative in food industry.
Evaluation of Life Cycle Costs for Agarwood Oil Extraction with Microwave and Ultrasonic-Assisted Techniques Saputra, Hendra; Satria, Benni; Nazir, Novizar; Anggraini, Tuty; Salim, Emil
Andalasian International Journal of Applied Science, Engineering and Technology Vol. 4 No. 3 (2024): November 2024
Publisher : LPPM Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/aijaset.v4i3.196

Abstract

Agarwood oil extraction is a crucial process in the agarwood industry. However, this extraction is seldom performed by communities due to its lack of profitability and the extensive duration of the process. This study aims to investigate innovative techniques such as ultrasonic and microwave-assisted maceration to enhance the yield of agarwood oil extraction. Additionally, it seeks to calculate the efficiency of time and cost by determining the life cycle cost of agarwood oil extraction. The methodology employed in this study involved conducting extractions using ultrasonic-assisted maceration, microwave-assisted maceration, and a combination of ultrasonic and microwave-assisted maceration. The results indicated that the extraction method yielding the highest output utilized a combination of microwave-assisted maceration for 3 minutes and ultrasonic-assisted maceration for 60 minutes, producing a yield of 0.15%. When extrapolated to 24 hours, this method would yield 18 grams of agarwood oil extract with an additional cost of Rp13,037. In contrast, the solvent maceration process using microwaves yielded 0.096% of agarwood oil at a lower cost of Rp3,190, producing 12 grams of extract over a 24-hour extraction period. the compounds that make up the composition of agarwood oil are 2-((2S,4aR)-4a,8-Dimethyl-1,2,3,4,4a,5,6,7-octahydro-naphthalen (11.38%), Hydrocinnamic acid (11.13%), Hydrocinnamic acid (11.13%) and (3R,3aR,4aS,5R,9aS)-3,5,8-Trimethyl-3a,4,4a,5,6,7,9,9a-octahydro (10.90%).
ANALISA PEMBUATAN TEPUNG BIJI ALPUKAT ( Persea americana Mill) DENGAN 3 METODE PENGERINGAN Rifni Novitasari; Tuty Anggraini; Hasbullah; Dini Hervani
JURNAL TEKNOLOGI PERTANIAN Vol. 13 No. 1 (2024)
Publisher : Prodi Teknologi Pangan Fakultas Pertanian Universitas Islam Indragiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32520/jtp.v13i1.3192

Abstract

Kerusakan pangan dapat disebabkan oleh faktor intrinsik antara lain aktivitas air (aw) dan kelembaban, kematangan serta sifat makanan. Kerusakan pangan tingkat pencemaran mikroba. Salah satu metode pengawetan yang sederhana dan paling banyak digunakan adalah pengeringan. Pengeringan dilakukan dengan cara menguapkan sebagian besar air yang terkandung dalam makanan dengan menggunakan energi panas. Tujuan dilakukannya penelitian ini untuk memanfaatkan limbah biji alpukat menjadi Tepung Biji Alpukat (TBA) dengan menggunakan 3 metode pengeringan yaitu; dengan bantuan sinar matahari, dengan menggunakan food dehydrator dan alat roasting Gene Café. Kemudian membandingkan karekteristik TBA dari 2 metode pengeringan dengan alat yaitu metode food dehydrator dan alat roasting Gene Café secara kuantitatif deskriptif terhadap karakteristik fisik dan kadar air dan kadar taninnya. Dari ketiga pengeringan tersebut maka pengeringan terbaik adalah pengeringan dengan alat roasting Gene Café pada suhu 150oC dengan kadar air 5.5 + 0.76 % , kadar tanin 0.723 + 0.004 mg/100 g, dengan tekstur halus, berwarna kecoklatan, dan beraroma khas biji alpukat yang menyerupai aroma buah alpukatnya.
Impact of roasting temperature on the chemical composition and quality of avocado seed flour (Persea americana Mill.) Novitasari, Rifni; Anggraini, Tuty; Hasbullah; Hervani, Dini
Jurnal Ilmiah Pertanian Vol. 22 No. 1 (2025): Jurnal Ilmiah Pertanian
Publisher : Universitas Lancang Kuning

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31849/jip.v22i1.21450

Abstract

Avocado seeds (Persea americana Mill.) are an underutilized agricultural byproduct with significant starch content, making them a potential raw material for flour production. Roasting is a key processing method that enhances drying efficiency and improves sensory attributes. This study investigates the impact of roasting temperature (120°C, 130°C, 140°C, and 150°C) on the chemical composition and quality of avocado seed flour (ASF). The experiment was conducted using a Completely Randomized Design (CRD) with three replications. Proximate analysis and tannin content were determined through standard laboratory methods. Data were analyzed using analysis of variance (ANOVA) followed by the Least Significant Difference (LSD) test. The results indicate that the optimal roasting temperature for ASF is 150°C, yielding the following composition: moisture content (5.47±0.76%), tannin content (0.0723±0.0004%), protein content (1.66±0.033%), carbohydrate content (86.45±0.91%), fat content (2.08±0.23%), and ash content (4.34±0.03%). Higher roasting temperatures resulted in lower moisture and tannin levels, which are beneficial for improving ASF quality. This study provides valuable insights into optimizing roasting conditions for ASF production, enhancing its potential application in food processing.
Evaluation of Life Cycle Costs for Agarwood Oil Extraction with Microwave and Ultrasonic-Assisted Techniques Saputra, Hendra; Satria, Benni; Nazir, Novizar; Anggraini, Tuty; Salim, Emil
Andalasian International Journal of Applied Science, Engineering and Technology Vol. 4 No. 3 (2024): November 2024
Publisher : LPPM Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/aijaset.v4i3.196

Abstract

Agarwood oil extraction is a crucial process in the agarwood industry. However, this extraction is seldom performed by communities due to its lack of profitability and the extensive duration of the process. This study aims to investigate innovative techniques such as ultrasonic and microwave-assisted maceration to enhance the yield of agarwood oil extraction. Additionally, it seeks to calculate the efficiency of time and cost by determining the life cycle cost of agarwood oil extraction. The methodology employed in this study involved conducting extractions using ultrasonic-assisted maceration, microwave-assisted maceration, and a combination of ultrasonic and microwave-assisted maceration. The results indicated that the extraction method yielding the highest output utilized a combination of microwave-assisted maceration for 3 minutes and ultrasonic-assisted maceration for 60 minutes, producing a yield of 0.15%. When extrapolated to 24 hours, this method would yield 18 grams of agarwood oil extract with an additional cost of Rp13,037. In contrast, the solvent maceration process using microwaves yielded 0.096% of agarwood oil at a lower cost of Rp3,190, producing 12 grams of extract over a 24-hour extraction period. the compounds that make up the composition of agarwood oil are 2-((2S,4aR)-4a,8-Dimethyl-1,2,3,4,4a,5,6,7-octahydro-naphthalen (11.38%), Hydrocinnamic acid (11.13%), Hydrocinnamic acid (11.13%) and (3R,3aR,4aS,5R,9aS)-3,5,8-Trimethyl-3a,4,4a,5,6,7,9,9a-octahydro (10.90%).
PENGARUH SUHU PENGERINGAN DENGAN FOOD DEHIDRATOR TERHADAP KADAR PROKSIMAT DAN TANIN TEPUNG BIJI ALPUKAT (Persia americana Mill.) Novitasari, Rifni; Anggraini, Tuty; Hasbullah, Hasbullah; Hervani, Dini
Jurnal Teknologi Pertanian Andalas Vol 29, No 1 (2025)
Publisher : Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jtpa.29.1.11-22.2025

Abstract

Pada umumnya untuk memperoleh khasiat yang terdapat pada biji alpukat (Persea americana Mill) dilakukan dengan cara mengiris biji alpukat dan merebusnya. Air rebusan yang diperoleh dengan warna kecoklatan kemudian disaring dan air hasil penyaringan tersebut diminum sebagai obat dengan rasa pahit, dan sisa bijinya hanya memiliki daya simpan berkisar dua sampai 3 hari. Untuk mempertahankan nutrisi yang diinginkan, dan untuk menikmati biji alpukat dengan segala khasiatnya dalam bentuk yang berbeda dan tanpa rasa pahit, maka dilakukan pengolahan biji alpukat menjadi Tepung Biji Alpukat (TBA) dengan metode teknologi pengeringan. Metode eksperimen pengeringan dilakukan dengan menggunakan  food dehydrator dengan menggunakan Rancangan Acak Lengkap (RAL) dengan perlakuan suhu pengeringan yaitu : 50oC, 60oC, 70oC dan 80oC dengan 3 kali ulangan.  Variabel yang diamati adalah kadar  kadar proksimat dan tanin.  Analisa data dilakukan dengan mengunakan analisis sidik ragam (ANOVA) dan dilanjutkan dengan uji Beda Nyata Terkecil (BNT).  Tujuan penelitian ini adalah  untuk menentukan suhu pengeringan yang tepat pada proses pembuatan TBA dengan menggunakan food dehydrator terhadap kualitas dari TBA yang dihasilkan.  Hasil pengeringan terbaik diperoleh dengan pengeringan menggunakan food dehydratord pada suhu 80oC dengan  karakteristik ; warna TBA agak kecoklatan, kadar air 5,12+0,41%, tanin 0,1900+0,0002%, kadar, protein 1,97+0,63%, lemak 2,88+0,17%, karbohidrat 87,47+0,46%, dan kadar abu 2,55+ 0,54%.
SOSIALISASI SANITASI DAN HIGIENIS KERUPUK KULIT PADA IKM RIZKY DI KOTA PADANG Indri Juliyarsi; Sri Melia; Deni Novia; Ade Sukma; Tuty Anggraini; Najmiatul Fitria
BULETIN ILMIAH NAGARI MEMBANGUN Vol. 4 No. 3 (2021)
Publisher : LPPM (Institute for Research and Community Services) Universitas Andalas Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/bina.v4i3.302

Abstract

The skin crackers are well-known and favored as regional superior products which are very potential to be developed. The purpose of this service is to improve sanitation and hygiene aspects, where the layout of production in accordance with SSOP and GMP. Approach methods offered to support knowledge programs using trained and consultation with the methods used are lectures and discussions. The focus of activities is the renovation of layout of production space and sanitation equipment. Based on the service of introducing appropriate technology, Mitra is very enthusiastic about using cleaning tools for wet and clean production spaces with sanitary and hygienic and storage space equipped with container boxes so that it can increase the shelf life of the skin after drying, as well as improve the production space so that the production is running well in accordance with SSOP, GMP in 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