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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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Comparative Study of In Vitro Glycemic Index, Chemical Composition, and Organoleptic Properties of Palm Sugar (Arenga pinnata Merr.) Products Syukri, Daimon; Putra, Arif Rizkika; Firdaus, Firdaus; Rini, Rini; Nazir, Novizar; Anggraini, Tuty; Makky, Muhammad; Cherie, Dinah
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.v9i3.865

Abstract

Palm sugar (Arenga pinnata Merr.) is a natural sweetener with the potential to be developed as an alternative to white sugar due to its distinctive sensory characteristics and its reported lower glycemic index. However, quantitative data on the glycemic index of various forms of palm sugar products remain limited. This study aims to analyze the in vitro glycemic index of various palm sugar products, namely liquid sugar, molded sugar, and granulated palm sugar, and to compare them with white sugar as a reference. Additionally, the study also evaluates the chemical characteristics (moisture content and ash content) and organoleptic properties of each product. The glycemic index determination was performed using an in vitro method based on enzymatic digestion simulation and the calculation of the area under the curve (AUC) of glucose release, with glucose serving as the reference food. The results of the study indicate that all palm sugar products have a low glycemic index, namely 39 for liquid sugar, 37 for molded sugar, and 35 for granulated palm sugar, while white sugar has a moderate glycemic index of 60. The differences in glycemic index values are related to variations in sugar composition, mineral content, and the physical characteristics of each product. Organoleptic testing showed that palm sugar, particularly granulated palm sugar, received good acceptance for its color, aroma, taste, and texture. Overall, the results of this study demonstrate that palm sugar has the potential to serve as a low-glycemic index alternative sweetener, supporting the development of downstream palm sugar products and the diversification of healthier food options.
EVALUASI KANDUNGAN PROKSIMAT, SERAT KASAR, POLIFENOL, DAN AMILOSA PADA TEPUNG KOMPOSIT BERBASIS TEPUNG BIJI ALPUKAT DAN TEPUNG TERIGU Novitasari, Rifni; Anggraini, Tuty; Hasbullah; Hervani, Dini
Jurnal Teknologi Pertanian Andalas Vol 30 No 1 (2026)
Publisher : Universitas Andalas

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Abstract

Penelitian mengenai pembuatan tepung komposit berbasis tepung biji alpukat varietas lokal Sumatera Barat, khususnya Mega Paninggahan, dengan tepung terigu menjadi penting dilakukan sebagai upaya pemanfaatan limbah biji alpukat yang selama ini belum optimal, sekaligus untuk meningkatkan nilai tambah sumber daya lokal, mengurangi ketergantungan terhadap tepung terigu impor, serta menghasilkan bahan baku pangan alternatif yang berpotensi memiliki karakteristik fungsional dan gizi yang lebih baik. Penelitian ini bertujuan untuk mengevaluasi pengaruh formulasi tepung komposit antara tepung biji alpukat (TBA) dan tepung terigu (TT). Metode eksperimen adalah dengan rasio TBA : TT yaitu ; 15:85 (A), 20:80 (B), 25:75 (C), dan 30:70 (D) terhadap karakteristik kimia tepung yang dihasilkan setelah proses roasting pada suhu 150 °C selama 30 menit dengan Rancangan Acak Lengkap (RAL), dengan 3 kali ulangan.   Variabel yang diamati adalah kadar proksimat amilosa, serat kasar, dan polyphenol terhadap tepung komposit.  Pengolahan data dilakukan dengan mengunakan analisis sidik ragam (ANOVA) dan dilanjutkan dengan uji Beda Nyata Terkecil (BNT) taraf 5% dan 1%.  Formulasi terbaik dari tepung komposit ini diperoleh pada perlakuan B (TBA : TT = 20 : 80) dengan karakteristik sebagai berikut ; kadar air 11.49%, karbohidrat 71.30%, amilosa 29.47%, protein 10.93%, lemak 4.20%, abu 1.72%, polyphenol 0.0924 mgGAE/gr, dan serat kasar 3.51%.
Improving Production Strategies through Monitoring Visual and Physicochemical Changes in Gambier Catechin-Based Shampoo Bars under Practical Storage Conditions Rhenia Valeni; Rini; Ridwan Rizkyanto; Adila Adisti; Najla Rosyadah; Diah Ayu Natasya; Tuty Anggraini; Dina Afifah Zakia; Iin Hartati Wibisono; Daimon Syukri
Jurnal Penelitian Pendidikan IPA Vol 12 No 2 (2026)
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v12i2.14041

Abstract

The development of eco-friendly cosmetics using local bioresources like Uncaria gambir Roxb. (gambir) holds strong promise for sustainable innovation. This study formulates and evaluates a catechin-based solid shampoo enriched with purified gambir extract, aiming to enhance product stability. A 14-day storage test was conducted at 20 °C and 40 °C using three types of packaging: translucent plastic, aluminum foil, and amber glass. Visual observations revealed that higher temperatures, especially in translucent plastic, accelerated color degradation due to catechin instability. Amber glass was the most effective in preserving the shampoo’s original color. Further, aqueous stability was assessed through two wet-use simulations: soaking (full immersion in distilled water) and dipping (partial immersion daily over four days). The shampoo maintained physical integrity during both tests, showing no softening or structural deformation. However, water discoloration increased over time, indicating catechin release and oxidation. The extent of browning was influenced by the pH of the water, suggesting that both environmental pH and oxidative exposure affect catechin behavior during use. These results demonstrate the solid shampoo’s physical resilience and moderate color stability under thermal and aqueous stress. While catechin oxidation is unavoidable, its rate can be mitigated through optimal packaging and pH management. The gambir-based solid shampoo shows potential as a natural, environmentally friendly personal care product, although further formulation refinement is needed to improve color retention during storage and use.
Investigation of the Effect of Heating Duration in Gambier (Uncaria gambir Roxb.) Processing on Its Phytochemical Composition and the Resulting Characteristics of a Gambier-based Acne Balm Product Rilvi Muhammad Tio; Najla Rosyadah; Novizar Novizar; Rini Rini; Tuty Anggraini; Umar Ahmed; Cesar Welya Refdi; Daimon Syukri
Journal of Applied Agricultural Science and Technology Vol. 9 No. 3 (2025): Journal of Applied Agricultural Science and Technology
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55043/jaast.v9i3.443

Abstract

Gambier (Uncaria gambir Roxb.) contains potent bioactive compounds with strong natural antimicrobial properties, making it a promising ingredient for acne treatment. However, its application in topical formulations remains limited due to a lack of understanding regarding the impact of processing conditions, particularly heating, on its functional efficacy. This study investigated the effect of heating duration on the characteristics of an acne treatment balm formulated with black cube gambier. Experiments using a completely randomized design (CRD) were carried out for 0, 30, 60, 90, and 120 minutes of heating durations to evaluate the balm's physical, chemical, and microbial properties. The results demonstrate that heating duration significantly influenced key parameters, including homogeneity, spreadability, melting point, irritation potential, texture, color, pH, total phenol content, and antibacterial activity (p < 0.05). The most optimal results were obtained at 120 minutes, yielding a balm with superior homogeneity, spreadability (4.47 cm), melting point (50°C), pH (7.44), total phenol content (54.28%), and diameter of the inhibition zone (16.35 mm). FTIR analysis confirmed an increase in phenolic compound stability, indicating enhanced antibacterial potential. These findings suggest that extended heating duration improves the stability and performance of gambier-based formulations. The optimized acne balm formulation highlights the potential of locally sourced gambier as a natural, eco-friendly acne treatment. Further research is recommended to evaluate product shelf-life, consumer acceptability, and industrial scalability.
Effect of Ultrasonication Time on Structural, Morphological, and Functional Properties of Sugar Palm (Arenga pinnata Merr.) Flour Nanofibers Anggraini, Tuty; Sayuti, Kesuma; Humaira, Siti Sarah; Zuhri, Arif Rahman; Yenrina, Rina; Putra, Arif Rizkika
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 10 No. 1 (2026)
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.v10i1.972

Abstract

Sugar palm (Arenga pinnata) flour has the potential to be developed into nanofibers for use as natural biopolymer materials. Ultrasonication is a promising method for modifying particle size and structural properties; however, the effects of different ultrasonication times on the characteristics of sugar palm flour nanofibers have not been fully explored. This study analysed the effect of different ultrasonication times on the physicochemical properties of sugar palm flour nanofibers produced with an ultrasonic probe homogeniser. A Completely Randomized  Design (CRD) was applied with five ultrasonication times: 0 (control), 30, 60, 90, and 120 minutes, each with three replications. The evaluated parameters included morphology (SEM), particle size, crystallinity (XRD), viscosity, and color characteristics (CIE L*, a*, b*). Increasing ultrasonication time significantly reduced particle size from 177.33 ± 85.55 nm to 19.8 ± 14.89 nm, resulting in a smoother, more homogeneous nanofiber morphology. XRD analysis revealed an amorphous diffraction pattern within the 2? range of 13–25°, indicating the absence of an ordered crystalline structure. The viscosity remained largely stable (9522–9524 mPa·s) between all treatments. Color analysis showed stable L*, a*, and b* values, suggesting that ultrasonication did not induce pigment degradation or noticeable visual changes. These findings demonstrate that prolonged ultrasonication effectively produces uniform, stable, and nano-sized sugar palm flour fibers. Contribution to Sustainable Development Goals (SDGs):SDG 3: Good Health and Well-beingSDG 9: Industry, Innovation and InfrastructureSDG 12: Responsible Consumption and Production
Effect of Processing Level on Metabolite Profiles and Antioxidant Activity of Palm Sugar Using Untargeted LC–MS Putra, Arif Rizkika; Anggraini, Tuty; Azima, Fauzan
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 10 No. 1 (2026)
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.v10i1.993

Abstract

Palm sugar derived from sugar palm sap (Arenga pinnata Merr.) is widely used as a natural sweetener and contains various minor compounds that may contribute to its functional properties. Differences in processing intensity during the production of liquid, molded, and granulated palm sugar may induce chemical transformations affecting metabolite composition and antioxidant activity. However, comparative information linking processing level with these changes remains limited. This study evaluated the effects of different processing levels on the chemical characteristics and DPPH radical scavenging activity of palm sugar products. Antioxidant activity was determined using the DPPH method at a concentration of 1000 ppm, while metabolite profiling was conducted using untargeted LC–MS/MS Q-TOF in positive ion mode over an m/z range of 50–1200. Untargeted LC–MS/MS combined with principal component analysis (PCA) indicated differences in metabolite profiles among products, with liquid palm sugar showing the highest number of tentatively annotated features, followed by molded and granulated palm sugar. Increasing processing intensity was associated with shifts in metabolite composition, including reduced occurrence of oligosaccharide-related compounds and tentative detection of monosaccharide-related and heat-derived compounds such as maltol and phenolic-type derivatives. DPPH radical scavenging activity increased with processing level, reaching 39.23%, 55.93%, and 63.76% for liquid, molded, and granulated palm sugar, respectively. These findings suggest that thermal processing modifies the chemical profile of palm sugar and may improve its antioxidant-related properties under the conditions studied. Contribution to Sustainable Development Goals (SDGs):SDG 3: Good Health and Well-beingSDG 9: Industry, Innovation and InfrastructureSDG 12: Responsible Consumption and Production
Tamarillo (Solanum Betaceum) Application In Food Products Rahmi Holinesti; Yusniwati Yusniwati; Tuty Anggraini; Daimon Syukri
Jurnal Pendidikan Tata Boga dan Teknologi Vol 6, No 2 (2025): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v6i2.26865

Abstract

Tamarillo (Solanum betaceum), a fruit native to South America, thrives in the highlands of Indonesia and is rich in bioactive compounds with significant potential for functional food development. This study employs a comprehensive literature review of 108 indexed national and international journals to explore the application of tamarillo in food products. Despite its nutritional benefits—such as high vitamin C, antioxidants, and dietary fiber—tamarillo remains underutilized in culinary applications. Current products incorporating tamarillo include syrup, ice cream, jam, soft candy, jelly, steamed bread, cheese, and yogurt. These products leverage tamarillo’s bioactive properties, such as its antioxidant and anti-inflammatory effects, which contribute to health benefits like improved digestion, immune support, and chronic disease prevention. However, further research is needed to expand its applications and optimize its potential in functional foods
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