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Tuty Anggraini
Fakultas Teknologi Pertanian, Universitas Andalas Padang
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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.
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
The Effect of Adding Ruku-Ruku Plant Essential Oil (Ocimumm tenuiflorum L.) as a Source of Antioxidants in Lip Balm Preparations Diana Sylvi; Tuty Anggraini; Anggun Anggun
EKSAKTA: Berkala Ilmiah Bidang MIPA Vol. 27 No. 03 (2026): Eksakta : Berkala Ilmiah Bidang MIPA (E-ISSN : 2549-7464) In Progress
Publisher : Faculty of Mathematics and Natural Sciences (FMIPA), Universitas Negeri Padang, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/eksakta/vol27-iss03/686

Abstract

This study aims to evaluate the effect of adding ruku-ruku (Ocimum tenuiflorum) essential oil on the characteristics and antioxidant activity of lip balm, as well as to determine the best formulation. The research employed a Completely Randomized Design (CRD) with five treatments and three replications. The treatments consisted of different concentrations of essential oil: A (0%), B (1%), C (2%), D (3%), and E (4%). Data were analyzed using Analysis of Variance (ANOVA) followed by Duncan’s New Multiple Range Test (DMRT) at a 5% significance level. Evaluated parameters included homogeneity, applicability, irritation test, and organoleptic properties (color, aroma, and texture). The results showed that treatment B (1% essential oil) was the best formulation, with a pH value of 5.61, homogeneous texture without coarse particles, uniform and colorless application, and no irritation. It exhibited antioxidant activity of 53.83% and increased moisture by 21.56%. Organoleptic scores indicated good panelist preference for color (4.04), aroma (3.52), and texture (4.16). The main compounds identified were eugenol, limonene, and caryophyllene. Further studies are needed to assess shelf life stability.
Properties of Bioplastic Straws Made from Arrowroot Starch with Chitosan Additions Shinta Mutia Sari; Tuty Anggraini; Fauzan Azima
Jurnal Ilmu Pertanian Indonesia Vol. 31 No. 2 (2026): Jurnal Ilmu Pertanian Indonesia
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18343/jipi.31.2.319

Abstract

The growing environmental impact of plastic waste has sparked the development of alternative biodegradable materials. The purpose of this study is to assess the properties of bioplastic straws manufactured from arrowroot starch with various concentrations of chitosan (1%, 2%, 3%, and 4% as a strengthening agent). Arrowroot starch was used for its high amylose content (22.70%), which promotes film formation. The straws were made by blending gelatinized arrowroot starch with dissolved chitosan and glycerol as a plasticizer, then drying and shaping. The resulting bioplastic straws were tested for hardness, solubility, water absorption, biodegradability, and functional groups using FTIR and SEM. The results revealed that increasing the chitosan concentration had a substantial effect on the mechanical and functional qualities of the straws. The formulation with 3% chitosan performed the best in terms of hardness (4.11 N/cm2), moderate solubility (37.55%), excellent water absorption (41.61%), and biodegradation (79.44%). FTIR spectra revealed the interaction of hydroxyl (−OH) groups in starch with amine (−NH2) groups in chitosan, indicating a strong hydrogen bond. SEM scans revealed a tight and uniform surface structure in the 3% treatment, indicating structural integrity. The addition of chitosan effectively increased the straw's water resistance and mechanical strength. This study emphasizes the feasibility of using local agricultural resources to create ecologically friendly bioplastic straws.Keywords: arrowroot starch, biodegradability, bioplastic, chitosan, straw
The Effect of Adding Ruku-Ruku Plant Essential Oil (Ocimumm tenuiflorum L.) as a Source of Antioxidants in Lip Balm Preparations Diana Sylvi; Tuty Anggraini; Anggun Anggun
EKSAKTA: Berkala Ilmiah Bidang MIPA Vol. 27 No. 03 (2026): Eksakta : Berkala Ilmiah Bidang MIPA (E-ISSN : 2549-7464)
Publisher : Faculty of Mathematics and Natural Sciences (FMIPA), Universitas Negeri Padang, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/eksakta/vol27-iss03/686

Abstract

This study aims to evaluate the effect of adding ruku-ruku (Ocimum tenuiflorum) essential oil on the characteristics and antioxidant activity of lip balm, as well as to determine the best formulation. The research employed a Completely Randomized Design (CRD) with five treatments and three replications. The treatments consisted of different concentrations of essential oil: A (0%), B (1%), C (2%), D (3%), and E (4%). Data were analyzed using Analysis of Variance (ANOVA) followed by Duncan’s New Multiple Range Test (DMRT) at a 5% significance level. Evaluated parameters included homogeneity, applicability, irritation test, and organoleptic properties (color, aroma, and texture). The results showed that treatment B (1% essential oil) was the best formulation, with a pH value of 5.61, homogeneous texture without coarse particles, uniform and colorless application, and no irritation. It exhibited antioxidant activity of 53.83% and increased moisture by 21.56%. Organoleptic scores indicated good panelist preference for color (4.04), aroma (3.52), and texture (4.16). The main compounds identified were eugenol, limonene, and caryophyllene. Further studies are needed to assess shelf life stability.
Comparative Study of In Vitro Glycemic Index, Chemical Composition, and Organoleptic Properties of Palm Sugar (Arenga pinnata Merr.) Products Daimon Syukri; Arif Rizkika Putra; Firdaus Firdaus; Rini Rini; Novizar Nazir; Tuty Anggraini; Muhammad Makky; Dinah Cherie
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.
Effect of Ultrasonication Time on Structural, Morphological, and Functional Properties of Sugar Palm (Arenga pinnata Merr.) Flour Nanofibers Tuty Anggraini; Kesuma Sayuti; Siti Sarah Humaira; Arif Rahman Zuhri; Rina Yenrina; Arif Rizkika Putra
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 Arif Rizkika Putra; Tuty Anggraini; Fauzan Azima
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
PENERAPAN MESIN PENIRIS MINYAK (SPINNER) UNTUK MENINGKATKAN EFISIENSI PRODUKSI DAN KUALITAS DARI KERUPUK KULIT PADA IKM RIZKY DI KOTA PADANG Indri Juliyarsi; Sri Melia; Ade Sukma; Rizki Dwi Setiawan; Ahmad Syafruddin Indrapriyatna; Tuty Anggraini
Jurnal Hilirisasi IPTEKS Vol. 5 No. 4 (2022)
Publisher : LPPM Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jhi.v5i4.631

Abstract

The process of making skin crackers, which is carried out in four stages of frying, results in a high oil content in the product. This is a separate obstacle for business actors in making skin crackers. A high oil content can cause rancidity in the product and requires a long time for oil draining in the production process. IKM partner "Rizky" which produces skin crackers in Lubuk Buaya, Padang City still uses a manual spinning process at each stage of frying. The purpose of this activity is to apply an oil spinning machine (spinner) in the process of making skin crackers at Mitra IKM "Rizky" to increase the production efficiency and quality of skin crackers. The method in this activity is carried out by providing a semi-automatic oil spinning machine followed by training and assistance in using an oil spinning machine and practicing from the first stage of frying to the last stage in making skin crackers. The result of this activity is that the use of an oil spinning machine can shorten the oil draining process time from 3.5 hours to 15 min without damaging the product. In addition, the use of an oil spinning machine provided more optimal oil extraction results than the manual spinning method. The oil content in the skin crackers decreased, thereby reducing the potential for rancidity in the product. The conclusion from this activity is that the use of oil-spinning machines in the skin cracker production process at Mitra IKM can increase the production efficiency and improve the quality of skin crackers.
INOVASI PRODUK RENDAH KALORI: PENGEMBANGAN UMKM D'ROOSE CAKE DENGAN PEMANIS ALAMI STEVIA DI KOTA PADANG Daimon Syukri; Rini Bahar; Ratni Prima Lita; Wellyalina Wellyalina; Novelina Novelina; Purnama Dini Hari; Rina Yenrina; Kesuma Sayuti; Tuty Anggraini; Aurelia Amaliyah Tarumiyo; Yasmin Azzahra
Jurnal Hilirisasi IPTEKS Vol. 8 No. 1 (2025)
Publisher : LPPM Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jhi.v8i1.861

Abstract

The purpose of the service activity is to innovate D'Roose Cake products into functional cakes that can create opportunities and ace cards for D'Roose Cake businesses that can adjust the development and demand for healthy products that are currently trending in the market. The research conducted was qualitative by conducting a case study of innovative products using stevia. The implementation was carried out in three stages, first the preliminary stage where socialization and discussion with partners were carried out regarding the objectives, targets, and outcomes of the program. Second, the implementation stage, conducting research and modifications to existing product recipes, namely banana sponge cake. Third, the evaluation stage, at this stage an evaluation of public acceptance of the innovative product is carried out. The results of this activity increased production capacity through upgrading the baking equipment or oven. After upgrading the equipment, it can now produce 150 loaves of bread in ± 4 hours. Then the innovative products were tried to the market at the Car Free Day activity at Gor H. Agus Salim, getting a good consumer response. The conclusion of this activity is that UMKM D'Roose Cake is one of the cake and bakery industries that has a P-IRT distribution permit and is halal certified. The constraints faced by these MSMEs are limitations in production capacity. In response to this, efforts were made to develop the production of D'Roose Cake MSME products through increasing the capacity of production equipment and developing stevia-based products.
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 Anggun Anggun Annesa Kadri Anwar Kasim Aries Kusumawati Arif Rahman Zuhri Arif Rizkika Putra Arif Rizkika Putra Arif Rizkika Putra Aswaldi Anwar Athanasia Amanda Septevani Aurelia Amaliyah Tarumiyo Azhar, Firdaus Azzahra, Yasmin Bahar, Rini Benni Satria Busra Al-Hafit Chandra Gunawan Cherie Dinah, Cherie D. Novia Daimon Syukri Deddi Prima Putra Dede Suhendra Deivy Andhika Permata Deni Novia Dewi, Yossie Kharisma Diah Ayu Natasya Diana Sylvi Diana Sylvi Diana Sylvi Dina Afifah Zakia Dini Hervani 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 Iin Hartati Wibisono ILHAM HAMIDI NASUTION Inda Three Anova Indrapriyatna, Ahmad Syafruddin Indri Juliyarsi Irfan Suliansyah Ismed Ismed Ito, Nobutaka Jessica, Adhitya Joni Kusnadi Kadri, Annesa Kohei Nakano Kurnia Harlina Dewi Lailita Nurrahmi Putri Laksono Trisnantoro Lenny Marlina, Lenny Lidya Nora LINH NHUT DOAN Melia, Sri Melisa Zahra Meuthia Fiana, Risa Mimi Harni Mimi Harni Mimi Harni Mimi Harni Mislaini Mislaini Mislaini Rahman Muhammad Makky Muhammad Parikesit Wisnubroto Musliar Kasim Najla Rosyadah Najmiatul Fitria Nazir, N Nela Shinta Neswati Neswati Netty Sri Indeswari Netty Sri Indeswari NHA VAN DUONG Nia Boru Ritonga NOFLINDAWATI NOFLINDAWATI Novelina Novitasari, Rifni Novizar Nazir Novizar Novizar Novizar, Novizar Pebrina Rohayati Rina Purnama Dini Hari Putri, Annisyia Zarina Putri, Lailita Nurrahmi Qisthina, Yaumil Rahmi Holinesti Rahmi, Rahmi Holinesti Ratna Mayang Sari Ratni Prima Lita Reni Koja Rhenia Valeni RIFNI NOVITASARI Rifni Novitasari Rilma Novita Rilvi Muhammad Tio Rina Yenrina Rina, Pebrina Rohayati Rini B Rini Bahar RINI RINI Rini Rini Ritonga, Nia Boru Rizki Dwi Setiawan Rizkyanto, Ridwan Sahadi Didi Ismanto Salisma, Marlis Sayuti, Kesuma Shinta Mutia Sari Siregar, Muhammad Rosyadi Siti Sarah Humaira Sri Melia Surini Siswarjono Thammawong Manasikan THUAN VAN NGUYEN Umar Ahmed Viantika Gea, Anesti Vlio Lina Monalisa Weliardi Wellyalina, Wellyalina Welya Refdi, Cesar Yasmin Azzahra Yulia Helmi Diza Yusniwati Yusniwati Yusniwati