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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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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.
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

Abstract

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

Abstract

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

Abstract

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

Abstract

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

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
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