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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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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
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.
Improving Production Strategies through Monitoring Visual and Physicochemical Changes in Gambier Catechin-Based Shampoo Bars under Practical Storage Conditions Valeni, Rhenia; Rini; Rizkyanto, Ridwan; Adisti, Adila; Rosyadah, Najla; Natasya, Diah Ayu; Anggraini, Tuty; Zakia, Dina Afifah; Wibisono, Iin Hartati; Syukri, Daimon
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.
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

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

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%.
Co-Authors Ade Sukma Ade Sukma Adila Adisti 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 Cherie Dinah, Cherie 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 Firdaus Firdaus 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 Muhammad Makky Najmiatul Fitria Natasya, Diah Ayu 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 Rilma Novita Rina Yenrina Rina, Pebrina Rohayati RINI Rini B Rini Rini RINI RINI Rini Rini Rini Rini Rini Rini Ritonga, Nia Boru Rizkyanto, Ridwan Rosyadah, Najla Sahadi Didi Ismanto Salisma, Marlis Sari, Shinta Mutia Sayuti, Kesuma Siregar, Muhammad Rosyadi Sri Melia Surini Siswarjono Tio, Rilvi Muhammad Valeni, Rhenia Viantika Gea, Anesti Vlio Lina Monalisa Weliardi Wellyalina, Wellyalina Welya Refdi, Cesar Wibisono, Iin Hartati Yulia Helmi Diza Yusniwati Yusniwati Yusniwati Zakia, Dina Afifah