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All Journal Jurnal Ilmu Pertanian Indonesia 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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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%.
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%).
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.
Empowerment of Farming Communities to Increase Production Through the Use of Agricultural Machinery in Corn Cultivation Activities in Sitiung Village Dharmasraya Regency Mislaini Rahman; Tuty Anggraini; Nurwanita Ekasari Putri; Aries Kusumawati
Warta Pengabdian Andalas Vol 32 No 1 (2025)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat (LPPM) Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jwa.32.1.88-94.2025

Abstract

This community service activity aligns with the Student KKN activities in Nagari Sitiung, Sitiung District, Dharmasraya Regency. The integrated community partnership program with student activities is carried out to increase corn production through technology transfer using wooden or bamboo hoes with semi-mechanical corn planting tools. The activity methodology is carried out by approaching corn farmers at the Nagari Sitiung partner location, Sitiung District, Dharmasraya Regency, through data collection and counseling activities with a participatory approach. Furthermore, corn planting tools were introduced through training and demonstrations on the corn farmer's land in Nagari Sitiung. So far, many farmers have planted corn manually. This causes a relatively long planting process because the land is very large. The rolling planter corn planting tool provides various significant benefits for corn farmers because it can help increase the efficiency of time and energy in the planting process, thereby accelerating the production stage. This tool also reduces dependence on human labor, directly reducing operational costs. In addition, this corn planting tool can improve the accuracy of planting distances, which helps optimize land production and produces more uniform plants, and it has the potential to increase yields.
Kinari Traditional Food Packaging Development Syukri, Daimon; Azima, Fauzan; Sayuti, Kesuma; Yenrina, Rina; Novizar, Novizar; Anggraini, Tuty
Andalasian International Journal of Social and Entrepreneurial Development Vol. 2 No. 02 (2022): Andalasian International Journal of Social and Entrepreneurial Development
Publisher : Institute of Research And Community Service, Andalas University / LPPM Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/aijsed.v2.i02.6-8.2023

Abstract

This community service activity carried out by the Faculty of Agricultural Technology, University of Andalas Padang, is in collaboration with Nagari Kinari, Bukit Sundi District, Solok City. The activity location is at the Nagari Kinari office which has been prepared very well. Nagari Kinari has many Micro, Small and Medium Enterprises (MSMEs) such as salamak pangekbanana, rendang aina and kalio baluik. In this era, packaging is very important to maintain the shelf life of food and is a trend and a great opportunity for doing business. This opportunity only applies to products that have good packaging and good sterilization. However, this opportunity has not been taken by several MSMEs in Nagari Kinari, so that this application is expected to arouse the enthusiasm of MSMEs to immediately carry out good packaging for their business.
Technical Assistance in Determining the Heat Adequacy Number (F0) in the Sterilization Process of Packaged Rendang for Rendang Business Actors IKABOGA in Padang City Syukri, Daimon; Bahar, Rini; Jessica, Adhitya; Novelina, Novelina; Dini Hari, Purnama; Meuthia Fiana, Risa; Anggraini, Tuty; Mislaini, Mislaini; Amaliyah Tarumiyo, Aurelia; Azzahra, Yasmin; Aidila Fitria, Eddwina
Andalasian International Journal of Social and Entrepreneurial Development Vol. 4 No. 02 (2024): Andalasian International Journal of Social and Entrepreneurial Development
Publisher : Institute of Research And Community Service, Andalas University / LPPM Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/aijsed.4.02.14-19.2024

Abstract

This community service activity aims to assist rendang business actors who are members of IKABOGA in Padang City in determining the heat adequacy number (F0) in the sterilization process of packaged rendang. Determining the correct F0 number is very important to ensure food safety, extend product shelf life, and maintain rendang quality. Assistance methods include theoretical training, F0 calculation simulations, sterilization practices, and preparation of Standard Operating Procedures (SOPs). The results of the activity showed an increase in business actors' understanding of the F0 concept, as well as the implementation of a more measurable and safe sterilization process. Laboratory tests showed that rendang products sterilized with the appropriate F0 value were proven to be free from pathogenic microorganisms, while the quality of taste, texture, and aroma were maintained. This activity is expected to help business actors improve product quality and competitiveness, and comply with applicable food safety standards.
Co-Authors Ade Sukma Ade Sukma Afriliana, Asmak Ahmed, Umar Aidila Fitria, Eddwina Aisman Aisman Alfi Asben Amaliyah Tarumiyo, Aurelia Anak Agung Istri Sri Wiadnyani Anesti Viantika Gea Annesa Kadri Anwar Kasim Aries Kusumawati Athanasia Amanda Septevani Azhar, Firdaus Azzahra, Yasmin Bahar, Rini Benni Satria Busra Al-Hafit Cesar Welya Refdi Chandra Gunawan D. Novia Daimon Syukri Deddi Prima Putra Deivy Andhika Permata Deni Novia Dewi, Yossie Kharisma Diana Sylvi Diana Sylvi Dini Hari, Purnama Dini Hervani E Efrina Ekasari Putri, Nurwanita Emil Salim Entrijayanti, Febria Putri Fadri, Rince Alfia Fauzan Azima Felga Zulfia Rasdiana Firdaus Azhar HANANI, IZZAH Hariry, Amelia Hasbullah Hasbullah Hasbullah Hasbullah Hasbullah Hasbullah Hasbullah Hendra Saputra Hendra Saputra Heni Pujiastuti Hervani, Dini Inda Three Anova Indrapriyatna, Ahmad Syafruddin Indri Juliyarsi Irfan Suliansyah Ismed Ismed Ito, Nobutaka Jessica, Adhitya Joni Kusnadi Kadri, Annesa Kurnia Harlina Dewi Lailita Nurrahmi Putri Laksono Trisnantoro Lenny Marlina, Lenny Lidya Nora Melia, Sri Melisa Zahra Meuthia Fiana, Risa Mimi Harni Mimi Harni Mimi Harni Mimi Harni Mislaini Mislaini Mislaini Rahman Najmiatul Fitria Nazir, N Nela Shinta Neswati Neswati Netty Sri Indeswari Netty Sri Indeswari Nia Boru Ritonga Novelina Novitasari, Rifni Novizar Nazir Novizar Novizar Novizar Novizar Novizar, Novizar Pebrina Rohayati Rina Purnama Dini Hari Putri, Annisyia Zarina Putri, Lailita Nurrahmi Qisthina, Yaumil Rahmi Holinesti Ratna Mayang Sari Reni Koja Rilma Novita Rina Yenrina Rina, Pebrina Rohayati Rini B Rini Rini Rini Rini Rini Rini Rini Rini RINI RINI Ritonga, Nia Boru Rosyadah, Najla Sahadi Didi Ismanto Salisma, Marlis Sari, Shinta Mutia Sayuti, Kesuma Siregar, Muhammad Rosyadi Sri Melia Surini Siswarjono Tio, Rilvi Muhammad Viantika Gea, Anesti Vlio Lina Monalisa Wellyalina, Wellyalina Welya Refdi, Cesar Yulia Helmi Diza Yusniwati Yusniwati Yusniwati