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All Journal Jurnal Ilmu Pertanian Indonesia Jurnal Litbang Industri Jurnal Sains dan Teknologi Pangan Jurnal Ilmiah Pertanian Jurnal Penelitian Pendidikan IPA (JPPIPA) 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 Pasundan Food Technology Journal (PFTJ) 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 Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Nursing Physics Public Health Social Sciences Veterinary Other

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Characteristics of Buffalo Milk Curd on Variations in Fermentation Time HANANI, IZZAH; Dewi, Kurnia Harlina; Anggraini, Tuty
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 Entrijayanti, Febria Putri; Dewi, Kurnia Harlina; Anggraini, Tuty
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 Anggraini, Tuty; Yenrina, Rina; Salisma, Marlis; Syukri, Daimon
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 Nazir, N; Syukri, Daimon; Anggraini, Tuty; Fadri, Rince Alfia; Afriliana, Asmak; Kusnadi, Joni; Putri, Annisyia Zarina; Hariry, Amelia; Ito, Nobutaka
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 Marlina, Lenny; Kasim, Anwar; Anggraini, Tuty
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
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%.
Characterization of Bioplastic Straws Based on Arrowroot Starch with Variations in Chitosan Addition Sari, Shinta Mutia; Anggraini, Tuty; Azima, Fauzan
Jurnal Ilmu Pertanian Indonesia Vol. 0 No. 00 (2025): inpress
Publisher : Institut Pertanian Bogor

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

Abstract

The increasing environmental impact of plastic waste has encouraged the development of alternative biodegradable products. This study aims to evaluate the characteristics of bioplastic straws made from arrowroot starch with varying concentrations of chitosan (1%, 2%, 3%, and 4%) as a strengthening agent. Arrowroot starch was selected due to its high amylose content (22.70%), which supports film formation. The straws were produced by blending gelatinized arrowroot starch with dissolved chitosan and glycerol as a plasticizer, followed by drying and molding. The resulting bioplastic straws were evaluated for hardness, solubility, water absorption, biodegradability, and functional groups using FTIR and SEM analysis. The results showed that increasing chitosan concentration significantly affected the mechanical and functional properties of the straws. The 3% chitosan formulation provided the best performance in terms of hardness (4.11 N/cm2), moderate solubility (37.55%), optimal water absorption (41.61%), and biodegradation (79.44%). FTIR analysis confirmed the interaction between hydroxyl (OH) groups in starch and amine (NH2) groups in chitosan, indicating strong hydrogen bonding. SEM images showed a compact and homogenous surface structure in the 3% treatment, which supports structural integrity. The addition of chitosan effectively improved the straw’s resistance to water and enhanced its mechanical strength. This study highlights the potential of using local agricultural resources to develop environmentally friendly bioplastic straws. Keywords: arrowroot starch, biodegradability, bioplastic, chitosan, straw
The Effect of Boiling Time on Polyphenol Compounds and Antioxidant Activity of Ciplukan (Physalis Angulata .L) Tuty Anggraini; Busra Al-Hafit; Netty Sri Indeswari; Daimon Syukri
Andalasian International Journal of Agriculture and Natural Sciences (AIJANS) Vol. 2 No. 02 (2021)
Publisher : Lembaga Penelitian dan Pengabdian, Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (436.029 KB) | DOI: 10.25077/aijans.v2.i02.37-44.2021

Abstract

This study aimed to determine the effect of boiling time on polyphenol compounds and antioxidant activity ciplukan (leaves, stems, fruit, roots and mixture of each plant part). This research used Randomized Block Design (RBD) with five groups (leaves, stems, fruit, roots, and mixture of each part of the plant ) and three treatments (10, 20 and 30 minutes). The analysis for the experiment were the antioxidant activity of each part of the plant by using various incubation time, the antioxidant activity and total polyphenol for each treatment. The results showed that the duration of boiling had a significant effect on total polyphenols but no significant effect on antioxidant activity. The highest total polyphenols were obtained on leaves with 30 min boiling duration (1210.5 mg GAE / g), and the highest antioxidant activity was also obtained on leaves with 30 min boiling time (88.32%).
Karakteristik Fisik, Kimia, dan Fungsional Buah Terung Belanda (Solanum betaceum) dari Dua Agroekosistem Dataran Tinggi di Sumatera Barat Rahmi, Rahmi Holinesti; Yusniwati; Anggraini, Tuty; Syukri, Daimon
Pasundan Food Technology Journal (PFTJ) Vol 12 No 3 (2025): PASUNDAN FOOD TECHNOLOGY JOURNAL
Publisher : Department of Food Technology, Universitas Pasundan, Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23969/pftj.v12i3.35471

Abstract

Tamarillo (Solanum betaceum) is a highland fruit species endowed with considerable economic significance and functional potential as a natural source of bioactive compounds and pigments. Nevertheless, comprehensive investigations elucidating the interplay between agroecosystem conditions and the morphological, chemical, and functional attributes of this fruit remain scarce in tropical regions. The present study aimed to compare the quality characteristics of tamarillo fruits cultivated under two distinct highland agroecosystems in West Sumatra—Alahan Panjang (Solok) and Bukik Batabuah (Agam). Analyses encompassed assessments of physical, chemical, and functional properties, with data evaluated using independent t-tests (α = 0.05).Tamarillo fruits originating from Alahan Panjang exhibited superior quality attributes, characterized by larger fruit size, firmer texture, enhanced nutritional composition, higher color intensity, stronger antioxidant capacity, and greater antimicrobial activity against Escherichia coli and Staphylococcus aureus. Although fruits from Bukik Batabuah demonstrated comparatively lower performance, the site nonetheless possesses potential as a production area when supported by optimized cultivation and postharvest management practices.These findings underscore the pivotal influence of highland agroecosystem conditions on tamarillo fruit quality and reinforce its value as a natural functional food resource. Furthermore, this research contributes to advancing the United Nations Sustainable Development Goals (SDGs), specifically Goal 2 (Zero Hunger), Goal 3 (Good Health and Well-being), Goal 8 (Decent Work and Economic Growth), and Goal 12 (Responsible Consumption and Production). Keywords: Agroecosystem, Functional Characteristics, Phytochemical Properties, Physical Attributes, Tamarillo (Solanum betaceum).
Comprehensive Study of Profiling The Physicochemical Characteristics of Chili Powder From Three Varieties (Red Curly Chili, Red Bird’s Eye Chili, and Ghost Pepper) Anggraini, Tuty; Yenrina, Rina; Weliardi
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.v9i3.854

Abstract

This research aimed to examine the physicochemical characteristics of chili powder from three varieties, namely curly chili (Capsicum annuum), bird’s eye chili (Capsicum frutescens), and ghost pepper (Capsicum chinense), which were dried using a food dehydrator at 65 °C for 10 hours. Analyses included physical parameters (length, width, weight, and colour), chemical composition (moisture, ash, fat, protein, and carbohydrate content), and antioxidant activity measured by the DPPH method. The results showed significant differences in morphology and nutritional composition among the varieties. Curly chili exhibited the highest protein content (12.35%) and carbohydrate content (65.68%), while ghost pepper had the highest ash content (6.50%) and fat content (10.17%). In contrast, bird’s eye chili generally fell within the intermediate range for most parameters. The antioxidant activity of all varieties showed high inhibition values (>80%), ranging from 81.33% to 86.46%, although the differences were not statistically significant. Thus, all chili powder varieties met the Indonesian National Standard (SNI) quality requirements and have the potential to be developed as functional food products with longer shelf life. Contribution to Sustainable Development Goals (SDGs):SDG 2: Zero hungerSDG 3: Good health and well-beingSDG 8: Decent work and economic growth SDG 12: Responsible consumption and production
Co-Authors Ade Sukma Ade Sukma Adila Adisti Afriliana, Asmak 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 Chandra Gunawan Cherie Dinah, Cherie D. Novia Daimon Syukri Deddi Prima Putra Deivy Andhika Permata Deni Novia Dewi, Yossie Kharisma Diah Ayu Natasya Diana Sylvi Diana Sylvi Dina Afifah Zakia Dini Hervani E Efrina Ekasari Putri, Nurwanita Emil Salim Entrijayanti, Febria Putri Fadri, Rince Alfia Fauzan Azima Felga Zulfia Rasdiana Firdaus Azhar Firdaus Firdaus HANANI, IZZAH Hariry, Amelia Hasbullah Hasbullah Hasbullah Hasbullah Hasbullah Hasbullah Hasbullah Hendra Saputra Hendra Saputra Heni Pujiastuti Hervani, Dini Humaira, Siti Sarah Iin Hartati Wibisono 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 Muhammad Makky Najla Rosyadah 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 Putra, Arif Rizkika Putri, Annisyia Zarina Putri, Lailita Nurrahmi Qisthina, Yaumil Rahmi Holinesti Rahmi, Rahmi Holinesti Ratna Mayang Sari Reni Koja Rhenia Valeni Rilma Novita Rilvi Muhammad Tio Rina Yenrina Rina, Pebrina Rohayati Rini Rini B Rini Rini Rini Rini Rini Rini RINI RINI Rini Rini Ritonga, Nia Boru Rizkyanto, Ridwan Sahadi Didi Ismanto Salisma, Marlis Sari, Shinta Mutia Sayuti, Kesuma Siregar, Muhammad Rosyadi Sri Melia Surini Siswarjono Umar Ahmed Viantika Gea, Anesti Vlio Lina Monalisa Weliardi Wellyalina, Wellyalina Welya Refdi, Cesar Yulia Helmi Diza Yusniwati Yusniwati Yusniwati Zuhri, Arif Rahman