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All Journal Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat Jurnal Hilirisasi IPTEKS (JHI) Abdi: Jurnal Pengabdian dan Pemberdayaan Masyarakat Warta Pengabdian Andalas: Jurnal Ilmiah Pengembangan Dan Penerapan Ipteks Rambideun : Jurnal Pengabdian Kepada Masyarakat Journal of Livestock and Animal Health (JLAH) Andalasian International Journal of Social and Entrepreneurial Development Andalasian Livestock
Afriani Sandra
Universitas Andalas
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Dentistry Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Medicine & Pharmacology Public Health Social Sciences Veterinary Other

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Community Service Focused on Food of Animal Products in Nagari Saniangbaka, X Koto Singkarak, Regency of Solok, West Sumatra Aronal Arief Putra; Afriani Sandra; Deni Novia; Riri Permata Sari; Andini Valentina Putri
Warta Pengabdian Andalas Vol 30 No 4 (2023)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat (LPPM) Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jwa.30.4.837-843.2023

Abstract

Community service in Nagari Saniangbaka, X Koto Singkarak, Kabupaten Solok was conducted. This project was divided into three activities, i.e., extension of healthy and nutritious foods; extension of safe, healthy, authentic, and halal foods; and training of salted egg manufacturing. Students of SD Negeri 20 Saniangbaka, MTs Muhammadiyah Saniangbaka, and women of the Sumpadang clan were chosen to participate in these three activities, respectively. For the first and the second activities, the students were involved in a short talk, discussion, quiz, and distribution of UHT milk. For the third activity, the women were trained to make salted eggs by applying two processing methods, i.e., coating paste and immersion in brine solution. In general, those activities were run well with positive participant responses. The two former activities could improve the knowledge and awareness of the students in choosing and consuming the food. At the same time, the latter activity furnishes women with the ability to make various egg products for family consumption. Also, it prepares the essential knowledge that could be developed into an entrepreneurship option.
Initial approaches to develop the business capacity of Bondo Bakery, a homemade bakery producer in Padang Aronal Arief Putra; Elfi Rahmi; Vitania Yulia; Afriani Sandra
Warta Pengabdian Andalas Vol 32 No 2 (2025)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat (LPPM) Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jwa.32.2.215-221.2025

Abstract

A community engagement initiative was conducted with Bondo Bakery, a local homemade bakery producer in Padang. The goal was to assess the bakery's current conditions and explore ways to enhance its business capacity. Activities included visits to the processing room, focus group discussions, product development for premium variants, training for home industry food production, and technical support for MSME business permit registration. These efforts aimed to establish foundational steps for identifying necessary improvements related to the processing room, expanding the range of bakery products to include options enriched with animal products, mapping the competitive landscape to inform strategic planning, and enhancing knowledge of food production practices—including good manufacturing practices (GMP), food quality and safety, and relevant regulations in the food sector. Furthermore, assistance in acquiring a business permit was provided. In conclusion, these collaborative actions have positively contributed to strengthening the business capacity of the enterprise.
Enhancing Food-Entrepreneurship Skills of University Students Through Training in Burger Production And Its Entrepreneurial Experience Arief Putra, Aronal; Sandra, Afriani; Novia, Deni; Fitri Kurnia, Yulianti; Rahmi, Elfi
Andalasian International Journal of Social and Entrepreneurial Development Vol. 3 No. 01 (2023): 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.3.01.8-13.2023

Abstract

Burgers are processed foods that are interesting to develop as one of the entrepreneurs' products. Training in burger making and providing entrepreneurial experience to the participants as a form of community service were conducted. Implementation of this activity includes preparation, participant admission, production training, and product selling. Patty formulation, patty molding, contact grilling, burger plating, packaging, and selling were conducted during practice. From this activity, enhancing the knowledge and skill of participants during production in the processing room and selling in campus areas are significant to creating the essential entrepreneur ability. The development of character and spirit of entrepreneurship and profit gaining during selling represents the enlarged passion of the participant toward the real entrepreneurship environment. Further guidance is required to encourage the participant to transform into a start-up business
Intermediate Actions to Improve the Business Scale of Bondo Bakery, a Micro Bakery Enterprise in Padang Putra, Aronal Arief; Rahmi, Elfi; Yulia, Vitania; Sandra, Afriani
Andalasian International Journal of Social and Entrepreneurial Development Vol. 5 No. 01 (2025): 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.5.01.13-18.2025

Abstract

Intermediate initiatives were launched to enhance the business scale of Bondo Bakery. This involved assessing the current conditions of the bakery, which led to several actionable options for improving its market position. Upgrades to facilities were made, along with training focused on baking for premium quality, production of affordable price of animal product-rich variants, bakery photography, and role-playing in baking classes. These actions resulted in the acquisition of standard equipment for kneading and preparation, improved the ability to produce high-quality bakery items, diversified the product offerings, created appealing visuals for social media advertising, and developed skills for conducting baking classes. In conclusion, the implemented actions are significant in increasing the bakery's business scale.
Properties of Street Food Rolled Eggs in Padang City Simatupang, Muhaimin; Sandra, Afriani; Anggraini, Intan Dwi; Putra, Aronal Arief
Andalasian Livestock Vol. 2 No. 1 (2025): ALive
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/alive.v2.n1.p50-61.2025

Abstract

Rolled eggs are a popular type of street food among schoolchildren. Consumption of this product has become controversial regarding nutrition and health, particularly its high-fat content (oily), the potential for oxidation from the use of bulk oil and reused oil, and the potential for contamination due to its production location on the side of the road. This study aims to determine the physicochemical and microbiological quality of rolled eggs sold in Gunung Pangilun Village, North Padang District, Padang City. Fat content, free fatty acids, peroxide value, pH, color (L*, a* b*), total bacterial colonies, and total Escherichia coli colonies were the parameters measured. The study used a Randomised Block Design (RBD) with four egg roll vendors as treatments and five repetitions of sample collection. The results showed that the range of fat content, free fatty acids, and peroxide values was 22.10–36.48%, 0.56–0.61%, and 27.26–33.05 meq/kg, respectively. Meanwhile, the total plate count ranged from 5.08 to 24.76 x10⁷ repercussion CFU/g, and the total E. coli count ranged from 3.32 to 29.24 x10⁵ repercussion CFU/g. Physically, the color of the rolled eggs showed ranges of lightness, redness, and yellowness of 53.81–57.23, 1.83–3.25, and 16.09–19.86, respectively, and a pH range of 8.45–8.51. Based on the chemical and microbiological analysis results of the rolled egg samples, there is a relatively high level of contamination and chemical damage. It indicates caution when consuming rolled eggs, as excessive consumption may lead to health issues.
Sensory Values of Chicken Sausage with the Addition of Rendang Spices Nasution, Anita Khairiyah; Sandra, Afriani; Novia, Deni; Ningrat, Rusmana Wijaya Setia
Andalasian Livestock Vol. 1 No. 1 (2024): ALive
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/alive.v1.n1.p25-32.2024

Abstract

This study aimed to determine the best percentage of additional Rendang spices in the sensory analysis of chicken sausages. This study was conducted using an experimental research method with a completely randomized design (CRD); it has five treatments, i.e., P1 = 0%, P2 = 5%, P3 = 10%, P4 = 15%, and P5 = 20%. Sensory preference and sensory intensity tests (taste, flavor, color, and texture) of treated samples were determined. The results of this study indicated that the addition of Rendang spices to chicken sausages has a significantly different effect (P<0.05) on preference tests (taste, flavor, color, and texture) and intensity tests (taste, flavor, color, and texture). However, the results showed no significant (P>0.05) effect on the preference tests (texture). It was concluded that adding Rendang spices to chicken sausages had sensory ratings acceptable to the panelists.
Physicochemical and Microbial Properties of Fermented Milk from Swamp Buffalo: Comparison of The Original Methods of Dadiah Manufacturing and The Extended Method Adila, Atika; Putra, Aronal Arief; Sandra, Afriani
Jurnal Ilmu-Ilmu Peternakan Vol. 35 No. 3 (2025): December 2025
Publisher : Faculty of Animal Science, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jiip.2025.035.03.1

Abstract

The fermentation methods used for buffalo milk sometimes vary among the regions where the Minangkabau people live. The physicochemical and microbial loads of fermented milk produced from swamp buffalo milk in this study were evaluated. The spontaneous method (in a bamboo tube), combination of spontaneous (in a bamboo tube) and backslopping (with the addition of a previous dadiah to the milk) methods, as well as its extension in the form of the backslopping method (with the addition of a dadiah to the milk in glass bottle), were applied in fermented milk manufacturing. The moisture content, pH, titratable acidity (TTA), and lactic acid bacteria load of the samples were analysed. The fermentation method had significant effects on the pH, TTA, and lactic acid bacteria load (P<0.05); in contrast, a comparable effect on moisture content was detected (P>0.05). The pH value of the samples prepared via the backslopping method and the combination of spontaneous and backslopping methods was lower than that of the spontaneous method (P<0.05), while a higher TTA was observed (P<0.05). Compared with the other methods, the combination method resulted in a higher lactic acid bacteria load, followed by the back slopping and spontaneous methods (P<0.05). The combination method might be considered the best method. In cases where bamboo is unavailable, the backslopping method can be used as an alternative method for buffalo milk fermentation to continue obtaining the live microflora benefits of the previous dadiah. In summary, confirmation from the original methods and the extended method provided more choices for the community to produce fermented milk from swamp buffalo milk.
Co-Authors Ade Sukma Adila, Atika Andini Valentina Putri Anggraini, Intan Dwi Anita Khairiyah Nasution Aronal Arief Putra D. Novia Deni Novia Deni Novia Deni Novia Elfi Rahmi Elly Roza Endang Purwati Fitri Kurnia, Yulianti Helmaizar Helmaizar Hilda Susanty Hurriya Alzahra Indri Juliyarsi Khoirunnisaa’ Khoirunnisaa’ Mardhiyetti Mardhiyetti Nasution, Anita Khairiyah Ningrat, Rusmana Wijaya Setia Pertiwi, Yannisa Pertiwi, Yannisa Rahmi Wati Rahmi, Elfi Riesi Sriagtula Riri Permata Sari Rusmana Wijaya Setia Ningrat Salam N. Aritonang Simatupang, Muhaimin Sri Melia Susmiati Susmiati Vitania Yulia Walfadillah , Reren Yatmanelli Yatmanelli Yolani Utami Yuherman Yuherman Yulia, Vitania ZK Abdurahman Baizal