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All Journal Jurnal Ilmu dan Teknologi Hasil Ternak Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat Jurnal Hilirisasi IPTEKS (JHI) Eksakta : Berkala Ilmiah Bidang MIPA Jurnal Respirologi Indonesia Majalah Kedokteran Andalas Abdi: Jurnal Pengabdian dan Pemberdayaan Masyarakat Unri Conference Series: Community Engagement Warta Pengabdian Andalas: Jurnal Ilmiah Pengembangan Dan Penerapan Ipteks Rambideun : Jurnal Pengabdian Kepada Masyarakat Respiratory Science Bioscientia Medicina : Journal of Biomedicine and Translational Research 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 Humanities Astronomy Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Dentistry Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Immunology & microbiology Materials Science & Nanotechnology Mathematics Mechanical Engineering Medicine & Pharmacology Neuroscience Public Health Social Sciences Veterinary Other

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Hubungan Ekspresi PD-L1 dengan Derajat Diferensiasi dan Staging Karsinoma Sel Skuamosa Paru di RSUP Dr.M.Djamil Padang iftahillah - iftahillah; aswiyanti - asri; yenita - yenita; Henny - Mulyani; Afriani - Afriani; sondang - nora; Husna - Yetti
Majalah Kedokteran Andalas Vol 46, No 8 (2024): Online Januari 2024
Publisher : Faculty of Medicine, Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/mka.v46.i8.p1271-1279.2024

Abstract

AbstrakTujuan: mengetahui hubungan ekspresi PD-L1 dengan derajat diferensiasi dan staging karsinoma sel skuamosa (KSS) paru di RSUP Dr. M. Djamil Padang. Metode: Penelitian ini merupakan penelitian observasional dengan pendekatan cross sectional study, sampel sebanyak 35 kasus KSS paru yang telah didiagnosis periode Januari 2022 – Mei 2023. Sampel diperoleh secara simple random sampling dari blok paraffin yang berasal dari jaringan tumor. Dilakukan penilaian ulang pada slaid histopatologik untuk menilai derajat diferensiasi dan data staging didapat dari rekam medis pasien. Ekspresi PD-L1 pada sel tumor dilihat dengan pemeriksaan imunohistokimia. Untuk mengetahui korelasi dilakukan uji analisis statistik bivariat menggunakan uji chi square dengan tingkat kemaknaan p<0,05. Hasil: Dari 35 kasus, didapatkan ekspresi PD-L1 tinggi pada derajat diferensiasi buruk (89,5%) dan derajat diferensiasi baik-sedang (50%). Pada staging lanjut, ekspresi PD-L1 rendah-sedang, tinggi secara berturut-turut (75 %, 100 %) dibandingkan ekspresi PD-L1 staging awal yaitu ekpresi rendah-sedang (20%). Secara statistik, terdapat hubungan yang bermakna antara ekspresi PD-L1 dengan derajat diferensiasi dengan nilai p=0,022. Terdapat juga hubungan yang bermakna antara ekspresi PD-L1 dengan staging dengan nilai p=0,035. Kesimpulan: Penelitian ini menyimpulkan bahwa terdapat hubungan yang bermakna antara ekspresi PD-L1 dengan derajat diferensiasi dan staging KSS paru.
Karakteristik Permen Jeli Susu Kambing yang Ditambahkan Berbagai Konsentrasi Jus Kulit Buah Naga Merah (Hylocereus polyrhizus) Pertiwi, Yannisa; Sandra, Afriani; Putra, Aronal Arief
Journal of Livestock and Animal Health Vol. 2 No. 1 (2019): February
Publisher : Politeknik Pertanian Negeri Payakumbuh

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (204.821 KB) | DOI: 10.32530/jlah.v2i1.46

Abstract

Pengaruh penambahan jus kulit buah naga merah (Hylocereus polyrhizus) terhadap kualitas jeli susu kambing telah diteliti. Jus tersebut disiapkan dengan menghomogenkan kulit buah naga merah dan air pada rasio 4:1. Berbagai jenis konsentrasi jus kulit buah naga merah terhadap konsentrasi susu yaitu 0, 2, 4, 6, dan 8 % telah ditambahkan pada formulasi permen jeli. Setelah dimasak, kadar air, pH, dan warna sampel diuji. Hasil dari penelitian ini menunjukkan bahwa penambahan jus kulit buah naga merah meningkatkan kadar air sampel, sedangkan pH sampel menurun secara signifikan. Pada saat yang sama, lightness dan yellowness sampel menurun, tetapi rednessnya meningkat. Kesimpulannya, 8% kulit buah naga merah berkontribusi dalam menghasilkan redness yang lebih pekat, sehingga dapat menjadi pilihan zat pewarna untuk menghasilkan warna yang menarik pada pembuatan permen jeli susu kambing.
Sensory Values of Chicken Sausage with the Addition of Rendang Spices Anita Khairiyah Nasution; Afriani Sandra; Deni Novia; Rusmana Wijaya Setia Ningrat
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.
Pelatihan Optimalisasi Pengolahan Sampah Perkebunan Menjadi Pupuk Organik Padat Pada Kelompok Ternak Susmiati Susmiati; Endang Purwati; Afriani Sandra; Helmaizar Helmaizar; Hurriya Alzahra
ABDI: Jurnal Pengabdian dan Pemberdayaan Masyarakat Vol 6 No 2 (2024): Abdi: Jurnal Pengabdian dan Pemberdayaan Masyarakat
Publisher : Labor Jurusan Sosiologi, Fakultas Ilmu Sosial, Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/abdi.v6i2.717

Abstract

Mata pencaharian sebagian besar penduduk nagari Tanjung Bonai adalah bertani dan beternak. Selain peternakan ayam, ternak kerbau juga banyak ditemukan didaerah ini. Pada daerah ini juga ditemuakan banyak perkebunan terutama perkebunan jeruk. Kurangnya pengetahuan peternak tentang pengolahan pupuk kandang menyebabkan pupuk kandang tidak dimanfaatkan sebagai yang bernilai ekonomi tinggi. Berdasarkan potensi dan kelemahan yang ada maka dilakukan pengabdian masyarakat berupa penerapan teknologi pembuatan pupuk organik padat. Metode atau proses pembuatan pupuk organik padat melalui enam tahap yaitu persiapan bahan baku, pembuatan Mikro Organisme Lokal (MOL), proses penghancuran, , penimbangan, pengontrolan, dan analisis NPK. Hasil dari penerapan teknologi ini adalah pembuatan pupuk organik padat dengan penambahan MOL dan Bakteri asam laktat (BAL) dapat meningkatkan kandungan NPK dari pupuk. Pupuk Organik Padat yang berasal dari kotoran kerbau yang ditambahkan MOL mempunyai kadar NPK lebih tinggi dibandingkan kotoran kerbau yag ditambahkan BAL. Saran bagi peternak untuk dapat memanfaatkan teknologi pembuatan pupuk kotoran kerbau sebagai pupuk padat organik dengan penambahan MOL.
Physical and Sensory Characteristics of Mayonnaise Using Functional Ingredients of Galo-galo Honey (Tetrigona apicallis) Novia, Deni; Walfadillah , Reren; Sandra, Afriani
Jurnal Ilmu-Ilmu Peternakan Vol. 34 No. 3 (2024): December 2024
Publisher : Faculty of Animal Science, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jiip.2024.034.03.13

Abstract

Mayonnaise results from an emulsion of vegetable oil in acid stabilized by lecithin (egg yolk). As one of the main components, acetic acid is a synthetic material that has side effects if it is consumed at high levels and over a long period. An effective natural acidifying ingredient, as a substitute for vinegar, is the galo-galo honey of the Tetrigona apical species, which has a low pH of 2.70. It has high organic acid content, gluconic acid content, and high antioxidant, antimicrobial, flavonoid, and phenolic contents. This study aimed to determine the effect of adding galo-galo honey on the physical and sensory properties of mayonnaise. This study used an experimental method with a completely randomized design, five treatments, and four replications. The treatments given were the percentage of galo-galo honey as much as A (0%), B (0.5%), C (1.5%), D (2.5%), and E (3.5%) of the weight of the oil. This study revealed that using gallo-galo honey during mayonnaise affected the moisture content, viscosity, and sensory characteristics but did not influence emulsion stability. The use of 3.5% galo-galo honey for mayonnaise is the best treatment with average values, namely, a moisture content of 20.03%, viscosity of 2347 cP, and emulsion stability of 100%, and the sensory test results were rather similar to aroma, texture, color, taste, and overall acceptability. The addition of galo-galo honey, which comes from stingless bees native to West Sumatra as a functional ingredient, will produce mayonnaise, which has benefits for the body's health.
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.
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.
Co-Authors Ade Sukma Adhika Rahman Adila, Atika Ahmad Junaidi Andini Valentina Putri Anita Khairiyah Nasution Armiza Aronal Arief Putra Aswiyanti Asri D. Novia Deni Novia Deni Novia Deni Novia Dessy Mirzati Dewi Wahyu Fitrina Diana Nur Asrini Dimas Bayu Firdaus Elfi Rahmi Elly Roza Elsa Purnama Sari Endang Purwati Erika Putri Rozita Ermayanti, Sabrina Fenty Anggraini Fenty Anggrainy Fitri Kurnia, Yulianti Helmaizar Helmaizar Hendris Utama Citra Wahyudin Henny Mulyani Herman, Deddy Hilda Susanty Hurriya Alzahra Husna Yetti iftahillah - iftahillah Indri Juliyarsi Irvan Madison Irvan Medison Isnaniyah Usman Jeffri Sofian Leksana Khoirunnisaa’ Khoirunnisaa’ Mahmudi, Abdul Latif Mardhiyetti Mardhiyetti Masrul Basyar Masrul Basyar Maulana Muharam Mega Senja Muhammad Zakki Al-Fajri Napitupulu, Monica Stephani Nasution, Anita Khairiyah Ningrat, Rusmana Wijaya Setia Nova Indriyani Oea Khairsyaf Oea Khairsyaf Oea Khairsyaf Pertiwi, Yannisa Pertiwi, Yannisa Rahmi Wati Rahmi, Elfi Riesi Sriagtula Riri Permata Sari Rusmana Wijaya Setia Ningrat Russilawati, Russilawati Salam N. Aritonang Sari Nikmawati sondang - nora Sri Melia Susmiati Susmiati Vitania Yulia Walfadillah , Reren Yandra Darusman Yatmanelli Yatmanelli Yenita Afriyeni Yessy Susanty Sabri Yolani Utami Yuherman Yuherman Yulia, Vitania ZK Abdurahman Baizal