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All Journal AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Andalasian International Journal of Social and Entrepreneurial Development
Laily, Misbhatul
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Agriculture, Biological Sciences & Forestry Decision Sciences, Operations Research & Management Earth & Planetary Sciences Education Energy Environmental Science Social Sciences Other

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INTRODUCTION TO PACKAGING LABEL DESIGN TECHNIQUES IN BALINGKA VILLAGE, AGAM REGENCY, WEST SUMATRA PROVINCE Koja, Reni; Laily, Misbhatul; Azhar, Aulia; Fauzi, Ahmad Zulfikar
Andalasian International Journal of Social and Entrepreneurial Development Vol. 2 No. 01 (2022): Andalasian International Journal of Social and Entrepreneurial Development
Publisher : Institute of Research And Community Service, Andalas University / LPPM Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/aijsed.v2.i01.9-12.2022

Abstract

Background: the activity is carried out with the aim of introducing and training the Balingka village community regarding the design of android-based packaging labels that are suitable for the type of food, so that later they will be able to contribute to increasing the selling power of the product. Method: The packaging label design technique was explained orally by the team of the faculty of agricultural technology, Andalas University to the Balingka village community group while being practiced directly using their respective cellphones. Conclusion: the information conveyed can be implemented by community groups and they are very enthusiastic in the practice of packaging design through cellphones (android-based). Community groups have been able to produce attractive packaging label designs that comply with labeling regulations. Keywords: introduction, technique, packaging, label, design
Physicochemical Characteristics of Carrot Chips (Dried Slices) with Differences in Temperature and Drying Time Laily, Misbhatul; Asben, Alfi; Fahmy, Khandra
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 7 No. 3 (2023)
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.v7i3.331

Abstract

Carrots are one of the vegetable commodities that are rich in nutrients. This research is about drying carrots to extend the shelf life of vegetable products and maintain the nutritional content contained in carrots. Carrots are dried to produce a product like nutritious carrot chips. This research uses vacuum oven drying with different temperatures and drying times to determine the correct temperature and drying time to maintain carrot chips' nutritional content and physical appearance. The research design was a Completely Randomized Design (CRD) with two factors, namely drying temperature (50°C, 60°C, 70°C) and drying time (6 hours, 8 hours, 10 hours). Carrot chips with different temperatures and drying times significantly affected water content, total carotene, color index, and texture. Carrot chip products with vacuum oven drying at 60°C for 10 hours gave results with a water content of 4.24%, the highest total carotene value of 57.15 mg/100g, color appearance with an L* index of 35.68, a * of 20.91, b* of 17.63, texture value of 281.65 N/m2. As well as having organoleptic test results that were liked by the panelists regarding the color and texture of the carrot chips.
Co-Authors Alfi Asben Azhar, Aulia Fauzi, Ahmad Zulfikar Khandra Fahmy Reni Koja