This research was aimed to determine the physico-chemical and functional properties of tubers sta... more This research was aimed to determine the physico-chemical and functional properties of tubers starches and find out a suitable application in food products. Starch from tubers that analyzed were sweet cassava, bitter cassava, white sweet potato, red sweet potato, yellow sweet potato. The results of the physical analysis of Tubers starches were yield (10.86-17.57%), fineness (90.55-92.28%), whiteness (93.82-96.50). The results of chemical analysis of Tubers starches were water (6.51- 8.70%), ash (0.31- 0.43%), fat (0.27-0.37%), protein (0.14-0.16%), starch (82.46-89.05 %), amylose (15.47-17.55%), degree of acid (1.03-1.50 ml NaOH 1N/100g) and residual sulphite (31.44-38.10 ppm). The results of the functional properties analysis of tubers starches were water absorption capacity (0.884-0.951), oil absorption capacity (0.962-1.152), Freeze-Thaw Stability (18.85-40.53%), swelling power at 950C (14, 17-15, 73g/g), solubility at 950C (8, 40 to 17, 16%), the beginning temperature of gelatinization (51-70, 50C), maximum viscosity (475-1733BU), setback (30-487 BU) breakdown (188-850 BU), the stability of pasta (-90- (-390) BU).
ABSTRAK: Aterosklerosis merupakan masalah utama pada penyakit jantung dan pembuluh darah. Konsums... more ABSTRAK: Aterosklerosis merupakan masalah utama pada penyakit jantung dan pembuluh darah. Konsumsi makanan tinggi lemak merupakan faktor risiko terbentuknya lesi aterosklerosis. Susu kedelai telah diteliti memiliki efek antihiperlipidemia melalui kandungan isoflavon sehingga mampu mempengaruhi perkembangan aterosklerosis. Penelitian ini bertujuan untuk mengetahui pengaruh pemberian susu kedelai (Glycine max (L.) Merr.) terhadap gambaran histopatologi aorta yaitu ukuran ketebalan dinding dan jumlah sel busa tikus putih jantan (Rattus norvegicus) strain Wistar yang diberi pakan aterogenik yang terdiri dari lemak kambing dan kuning telur puyuh selama 35 hari. Penelitian eksperimental dengan metode Post-test Only with Control Group Design, menggunakan 30 ekor tikus yang dibagi kedalam 5 kelompok (n = 6 ekor), yaitu kelompok kontrol negatif, kelompok kontrol positif, kelompok simvastatin 1,8 mg/200 g BB, kelompok susu kedelai 2,25 g/200 g BB, kelompok susu kedelai 4,5 g/200 g BB. Evaluasi terhadap histopatologi aorta dilakukan dengan membuat preparat dengan metode paraffin dan diwarnai dengan Hematoksilin-Eosin. Analisis ketebalan dinding dan sel busa menggunakan one way ANOVA. Hasil analisis menunjukkan bahwa terdapat perbedaan bermakna antar kelompok hewan coba yaitu p=0.000 (p
The study of the making of corn ( Zea mays Indurata) extract yoghurt by adding 2%, 4%, 6% 8% and ... more The study of the making of corn ( Zea mays Indurata) extract yoghurt by adding 2%, 4%, 6% 8% and 10% honey concentration had been done. The purpose of this study is to find the precise honey concentration to produce corn yoghurt with good quality according to SNI 2981:2009. This study consist of 5 treatments and 3 replications, and was designed by factorial complete random design. The data was analysed with varian analysis with F test and DNMRT test with significancy level of 5%. Measurement included corn extract, starter and corn yoghurt. The result of the study showed that the nutrients content of corn yoghurt with 2%-10% honey concentration has meet SNI 2981:2009 standart. The highest nutrient content was corn yoghurt with 10% honey concentration, with content analysis result : protein 3,15%, fat 2,73%, total solid 20,54%, pH 3,8, total lactic acid 0,85%, ash 0,32%, rough fiber 4,49%, vicosity 4,66 dPa.s, total lactid acid bacterias 5,3x10 8 CFU/ml and total plate 6,6 x 10 8 (...
There has been limited report on the phytochemical content of cassia vera bark extract, and its p... more There has been limited report on the phytochemical content of cassia vera bark extract, and its potency as anti-hypercholesterolemic in rabbit is not known yet. The objectives of this research was to determine the phytochemical content and potency of anti-hypercholesterolemic of cassia vera bark extract using rabbit as the animal model.The research was devided into three stages, namely: (1) preparing cassia vera extraction with ethanol 96%; (2) analyzing phytochemical contents of cassia vera bark extract; (3) in vivo experiment, where twenty New Zealand White rabbits aged 5 months were used. Experimental rabbits were divided into 5 groups. The rabbits were fed with atherogenic cholesterol (0.1%) as positive control, RB11 standard feed as negative control, or cassia vera extracts (100 mg/kg/day or 200 mg/kg/day) or fenofibrat (15 mg/day) together with the atherogenic feed for 12 weeks. Levels of serum total cholesterol, triglyceride, HDL-cholesterol and LDL-cholesterol were determine...
Penelitian ini bertujuan untuk mendapatkan jumlah tepung maizena yang tepat sebagai bahan pengika... more Penelitian ini bertujuan untuk mendapatkan jumlah tepung maizena yang tepat sebagai bahan pengikat dalam pembuatan nugget tetelan merah tuna. Penelitian menggunakan Rancangan Acak Lengkap (RAL) terdiri dari lima perlakuan dan empat ulangan. Data pengamatan dianalisis dengan uji F kemudian dilanjutkan dengan uji Tukey Honestly Significant Difference ( Tukey- HSD) pada taraf nyata 5 %. Perlakuan pada penelitian ini adalah perbandingan tetelan merah tuna dengan tepung maizena dengan perlakuan adalah A= 95 : 5, B= 90 : 10, C= 85 : 15, D= 80 : 20, E= 75 : 25. Hasil penelitian menunjukkan bahwa perbandingan tetelan merah tuna dengan tepung maizena berpengaruh nyata (p< 0,05) terhadap kadar air, lemak, protein, abu, karbohidrat, daya serap minyak, kekerasan sebelum digoreng, warna, dan tekstur. Perbandingan tetelan merah tuna dengan tepung maizena yang terbaik adalah dengan perbandingan 85:15, baik sebelum maupun setelah digoreng terhadap kadar air (56,43 % dan 44,53 %), kadar lemak (1,...
Andalasian International Journal of Agriculture and Natural Sciences (AIJANS)
This study aims to determine the effect of adding soybean flour (Glicine max) to the chemical, ph... more This study aims to determine the effect of adding soybean flour (Glicine max) to the chemical, physical, and organoleptic characteristics of flakes from a combination of corn (Zea mays) and pumpkin (Cucurbita moshcata) and to determine the best treatment for flakes produced based on chemical, physical characteristics, and it's organoleptic. The research method used is an experimental method with descriptive data analysis. This study used 5 treatments and 3 replications: A = (addition of 0 grams of soybean flour), B = (addition of 15 grams of soybean flour), C = (addition of 30 grams of soybean flour), D = (addition of 45 grams of soybean flour), and E = (addition of 60 grams of soybean flour). Observations made were chemical analysis in the form of water content, ash content, protein content, fat content, carbohydrate content, crude fiber content, and total amino acids in treatment C, as well as physical tests in the form of water absorption tests, color tests, and organoleptic ...
Andalasian International Journal of Agriculture and Natural Sciences (AIJANS)
This study aims to determine the effect of differences of white oyster mushroom powder addition t... more This study aims to determine the effect of differences of white oyster mushroom powder addition to the characteristic of beef jerky analog from Moringa leaves and to determine the best beef jerky analogs of moringa leaves with white oyster mushroom powder addition based on chemical, physical, and organoleptic analysis. This research used a Completely Randomized Design (CRD) with 4 treatments (the addition of white oyster mushroom 0%, 40%, 50%, and 60%) with 5 replications. The research data were analyzed using ANOVA and if it had significantly different, continued with Duncan's New Multiple Range Test (DNMRT) at a 5% significance level. The observation showed that the addition of white oyster mushroom powder had a significant effect on water content, ash content, fat content, protein content, crude fiber content, yield, and organoleptic on color, aroma, and taste, but it has no significant effect on the hardness and organoleptic texture. The best beef jerky analogs of moringa le...
Andalasian International Journal of Agriculture and Natural Sciences (AIJANS)
Catechins are flavonoid molecules that act as antioxidants in the body. The degradation of palm o... more Catechins are flavonoid molecules that act as antioxidants in the body. The degradation of palm oil with catechin treatment (400, 200, 100, 50, 0) was investigated in this work (ppm). The goal of this study was to see how efficient catechins are as antioxidants in cooking oil and what the optimal treatment would be for the amount of catechins added. Catechin concentration, antioxidant IC50, free fatty acid, peroxide value, water content, color, and fatty acid profile are all analyzed using GC-MS. Treatment E (400 ppm) was found to be the most effective, with free fatty acid values of 0.45 percent, peroxide value of 5 mek/g, moisture content of 0.89 percent, and color of 95.95 (L*16, 11, a* -1.51, b* 14.51). Catechins can retain three fatty acids in the oil, according to GC-MS analysis: hexadecanoic acid, 9-octadecanoic acid, and heptadecanoic acid.
LOGISTA - Jurnal Ilmiah Pengabdian kepada Masyarakat, 2018
ABSTRAK: Permasalahan utama yang dihadapi kelompok saat ini adalah terbatasnya pengetahuan, tekno... more ABSTRAK: Permasalahan utama yang dihadapi kelompok saat ini adalah terbatasnya pengetahuan, teknologi dan peralatan produksi untuk mengolah susu kambing. Susu yang dihasilkan hanya diolah menjadi susu pasteurisasi di dalam kemasan kantong plastik. Dalam hal penanganan susu segar, penerapan kebersihan, praktik higiene, dan sanitasi juga masih belum baik. Dengan demikian, susu segar dan susu pasteurisasi yang mereka produksi dan pasarkan belum dapat dijamin keamanannya untuk dikonsumsi. Di samping keterbatasan penguasaan teknologi juga belum optimalnya kelembagaan kelompok yang baru berjalan sebatas bekerja sama dalam hal teknis berternak, namun belum berkembang dalam hal pengadaan bersama dan pemasaran produk secara bersama. Dengan demikian tingkat efisiensi dalam hal biaya produksi dan biaya pemasaran belum bisa diperoleh oleh kelompok. Masalah sebagaimana yang dijelaskan di atas, ditawarkan untuk diselesaikan dengan alternatif sebagai berikut :a) Memberikan pelatihan teknik kebersi...
Abstract: Atherosclerosis is a problem of cardiovascular disease. Consuming food containing exces... more Abstract: Atherosclerosis is a problem of cardiovascular disease. Consuming food containing excessive fat is a risk factor for atherosclerosis. Soy milk has been studied for its isoflavones which has antihyperlipidemic effect on the development of atherosclerosis. The aim of this study was to find out the effect of soy milk ( Glycine max (L.) Merr.) administration on aortic’s histopathology profile (the length of wall thickness and number of foam cells) in male white rats ( Rattus norvegicus ) which were given the atherogenic diet that consists of goat’s fat and quail egg yolk. Material and Methods: A total of 30 rats were used in the true laboratory experiment which were distributed into 5 groups (n=6) using post-test only design, there were a normal diet group, an atherogenic diet group, an atherogenic and simvastatin 10 mg group, and another 2 groups that were given an atherogenic diet with soy milk doses variation of 12.5 g and 25 g respectively. Aortic’s histopathology was prep...
This paper examines the basic concepts of steaming phenomenon of soybean slurry in automatic stea... more This paper examines the basic concepts of steaming phenomenon of soybean slurry in automatic steamer in the production process of natural tofu. Researchers are trying to develop natural tofu processing machine effectively with minimum cost. This study discusses teoritically the stages of the steamer, ranging from heat transfer, the temperature increasing of the water, the evaporation in the evaporator, the flow of steam to the steamer, heat transfer from steam to soybean slurry inside the steamer, increase of temperature on soybean slurry until reach its boiling point inside the steamer, until the stage of filtering. Natural tofu processing machine has been successfully created and tested empirically with its functional characteristics of some component has been proved could build an automatic mechanic system.
The livestock sector is responsible for 14% of total Green House Gasses (GHG) (European Commissio... more The livestock sector is responsible for 14% of total Green House Gasses (GHG) (European Commission (EC), 2019). Life cycle Assessment (LCA) method is a mechanism for analyzing and calculate the total environmental impact of a product in each stage of its life cycle. This LCA study was conducted on pasteurized goat milk produced in the Milk Processing Unit (MPU) Rantiang Ameh and is limited in the scope of cradle to gate where analysis of the production process starting from the feeding process (cradle), maintenance, milking, and pasteurized milk processing. Functional unit used is FPCM (Fat Protein Corrected Milk). This research was conducted with 2 scenarios. Scenario 1 is the existing condition in the field where forage feed is taken directly from nature without the planting process and scenario 2 it is assumed that forage feed is planted on the land special. The results of the life cycle inventory analysis of pasteurized goat's milk production in Rantiang Ameh Farm which has ...
Kegiatan pengabdian masyarakat yang dilaksanakan oleh Jurusan Teknologi Hasil Pertanian Fakultas ... more Kegiatan pengabdian masyarakat yang dilaksanakan oleh Jurusan Teknologi Hasil Pertanian Fakultas Teknologi Pertanian Universitas Andalas Padang ini bekerja sama dengan mitrayaitu Pondok Pesantren Dr M Natsir di Batu Bagiriak Alahan Panjang, Kabupaten Solok, Provinsi Sumatera Barat. Lokasi kegiatan pengabdian merupakan pondok pesantren yang mana di lingkungan sekitar kaya akan hasil pertanian dan perkebunan. Salah satu komoditi yang banyak dibudidayakan oleh masyarakat sekitaran pondok pesantren adalah kentang. Tanaman kentang ditanam masyarakat di pinggiran kebun atau di pekarangan rumah, tanaman ini tumbuh subur dan berproduksi cukup tinggi di daerah ini. Permasalahan yang dihadapi oleh mitra adalah 1) Umumnya kentang hanya dijual dalam bentuk mentah, pengolahan yang umum dilakukan masyarakat setempat hanya sekedar direbus atau digoreng saja dengan campuran dengan cabe merah, 2) Kurangnya pengetahuan anggota kelompok dalam aspek pengolahan berbagai macam produk olahan. Kegiatan y...
The research aimed to obtain the optimal additional banana fermented flour and wheat flour on swe... more The research aimed to obtain the optimal additional banana fermented flour and wheat flour on sweet bread an d diversification extract of cassiavera as a flavoring agent and anti microbical, then the storage time in the chamber. The experiment was designed as Factorial Completely Randomized Design witth three stages : The 1 st . Making sweet bread by substitution flour,the 2 nd . Sweet bread with cassiavera flavour and the 3 rd . Stage that the storage time. The result of optimal experiment showed that the substitution 10% of banana fermented flour to wheat folur and 1,25% extract of cassiavera produced the good sweet bread and popular flavoured brad by panelists with the value of tasted are 4.04 (like);color 4,15 (like);flavour 3,8 (like);texture 3.8 (like) maen the composition of sweet bread are : water content 30.37%; ash content 1.48%;protein content 1.03% and carbohydrates 59.50% with good condition until 7 days in storage chamber.
Andalasian International Journal of Social and Entrepreneurial Development, 2021
Background: This activity was carried out to participate in preventing the spread of the COVID 19... more Background: This activity was carried out to participate in preventing the spread of the COVID 19 virus in the city of Padang, West Sumatera Province. Methodology: The hand sanitizer was produced independently and was distribute to the public society in Padang City for period of November 2020. Conclusion: The distribution of eucalyptus flavored hand sanitizers provided another variant of existing hand sanitizer. The distinctive aroma of eucalyptus flavored hand sanitizers is very popular with the community and is expected to increase their awareness of using hand sanitizers to maintain their sanitation during the new normal in the current COVID 19 pandemic era.
Antioksidan adalah senyawa peredam radikal bebas. Cassia vera (Cinnamomum burmannii, Ness ex Blum... more Antioksidan adalah senyawa peredam radikal bebas. Cassia vera (Cinnamomum burmannii, Ness ex Blumm) dan ciplukan (Physalis angulata, L.) adalah tumbuhan yang diduga dapat bermanfaat sebagai antioksidan. Penelitian ini bertujuan untuk membuktikan ekstrak cassia vera dan ekstrak ciplukan mempunyai efek antioksidan dengan menangkal radikal bebas DPPH. Cassia vera dan ciplukan diektraksi dengan pelarut etanol masing-masing 96% dan 70%. Uji aktivitas antioksidan dari ekstrak cassia vera dan ciplukan dilakukan dengan metode spektrofotometri menggunakan DPPH. Sampel terdiri dari 7 perbandingan. Masing-masing perbandingan terdiri dari 5 konsentrasi yaitu (10, 30, 50, 70 dan 90) ppm untuk memperoleh suatu persamaan regresi linear dan didapat nilai IC50. Hasil penelitian menunjukkan perbandingan ekstrak cassia vera dan ciplukan masing – masing mempunyai aktivitas antioksidan berbeda-beda untuk meredam 50% radikal bebas DPPH. Nilai IC50 berkisar antara 25,07 ppm – 150,18 ppm. Aktivitas antioks...
AJARCDE | Asian Journal of Applied Research for Community Development and Empowerment , 2020
Rendang is a traditional-specific food in Indonesia. Rendang is generally made with beef, coconut... more Rendang is a traditional-specific food in Indonesia. Rendang is generally made with beef, coconut milk, and spices. There are two types of rendang according to its time processing. Rendang “kalio” is a final product of rendang that needs a short heating period while dried rendang is produced by the longer heating period. In the present study, the profile of the volatile compounds that most obtained from spices was analyzed by gas chromatography-mass spectrometry (GC-MS) to characterize the influence of the cooking period on the flavor characteristic of two available types of rendang. There were dozens of volatile compounds identified including carboxylic, aromatic, carbonyl, and alcohols where carboxylic and aromatics were the predominant volatile fractions. The results indicated that the cooking period affected the profile of volatile compounds between "kalio" rendang and dried rendang. Carboxylic and aromatics were less in the dried rendang compared to the rendang “kalio...
AJARCDE | Asian Journal of Applied Research for Community Development and Empowerment , 2020
This research aims to study in vitro starch digestibility, total carotenoid, and nutritional cont... more This research aims to study in vitro starch digestibility, total carotenoid, and nutritional content from various ways of corn processing. The design used in this study was explorative with six treatments is raw, boiled, steamed, roasted, fried, and puffing. The results showed that the lowest water content was found in popcorn (0.93%), the lowest ash content in raw corn (0.52%), the lowest fat content in raw corn (0.61%), the highest protein content in raw corn (8.80%), the highest starch content in popcorn (59.19%), the lowest amylose content in fried corn (19.56%) and the highest amylopectin in fried corn (80.44%), FFA content (0.33%) in fried corn, the highest carotenoid content (11.05 μg/g) was found in raw corn and the lowest carotene content(6.01 μg/g) was found in popcorn, the lowest starch digestibility (47.36%) was found in raw corn
LOGISTA - Jurnal Ilmiah Pengabdian kepada Masyarakat, Dec 16, 2017
Permasalahan utama yang dihadapi kelompok tani saat ini adalah terbatasnya pengetahuan, teknologi... more Permasalahan utama yang dihadapi kelompok tani saat ini adalah terbatasnya pengetahuan, teknologi dan peralatan produksi untuk menghasilkan kompos yang berkualitas, dengan demikian mutu kompos yang dihasilkan juga relatif masih rendah, sementara potensi yang bisa dihasilkan cukup besar. Kotoran sapi yang ada selama ini juga belum dimanfaatkan sebagai sumber biogas, karena belum adanya teknologi tepat guna pembuatan biogas yang dikuasai kelompok tani. Penyelesaian masalah ditawarkan untuk dengan cara: (1) Memberikan pelatihan cara pembuatan kompos dengan memanfaatkan kotoran sapi dan kotoran ayam broiler, sisa hijauan makanan ternak dan limbah pertanian yang dihasilkan, (2) Memberikan pelatihan pembuatan starter mikroba lokal untuk mempercepat terjadinya pengomposan, (3) Memberikan pelatihan serta peragaan pembuatan biogas dari kotoran sapi, (4) Pembuatan model digester untuk produksi biogas pada skala rumah tangga dan (5) Memberikan pelatihan penguatan kelembagaan kelompok tani untuk menuju kelompok tani yang profesional. Sesuai dengan rencana kegiatan maka dapat dijelaskan target luaran adalah (a) Bahan baku kompos dan Starter yang bisa digunakan, (b) Teknik pembuatan kompos untuk menghasilkan kualitas kompos yang baik, (c) Isu pertanian berkelanjutan dan pentingnya pupuk organik, (d) Teknik mempersiapkan kompos untuk dipasarkan dan teknik memasarkan produk kompos dan (e) Peragaan pembuatan digseter untuk pembuatan biogas berbahan baku kotoran sapi untuk skala rumah tangga.
This research was aimed to determine the physico-chemical and functional properties of tubers sta... more This research was aimed to determine the physico-chemical and functional properties of tubers starches and find out a suitable application in food products. Starch from tubers that analyzed were sweet cassava, bitter cassava, white sweet potato, red sweet potato, yellow sweet potato. The results of the physical analysis of Tubers starches were yield (10.86-17.57%), fineness (90.55-92.28%), whiteness (93.82-96.50). The results of chemical analysis of Tubers starches were water (6.51- 8.70%), ash (0.31- 0.43%), fat (0.27-0.37%), protein (0.14-0.16%), starch (82.46-89.05 %), amylose (15.47-17.55%), degree of acid (1.03-1.50 ml NaOH 1N/100g) and residual sulphite (31.44-38.10 ppm). The results of the functional properties analysis of tubers starches were water absorption capacity (0.884-0.951), oil absorption capacity (0.962-1.152), Freeze-Thaw Stability (18.85-40.53%), swelling power at 950C (14, 17-15, 73g/g), solubility at 950C (8, 40 to 17, 16%), the beginning temperature of gelatinization (51-70, 50C), maximum viscosity (475-1733BU), setback (30-487 BU) breakdown (188-850 BU), the stability of pasta (-90- (-390) BU).
ABSTRAK: Aterosklerosis merupakan masalah utama pada penyakit jantung dan pembuluh darah. Konsums... more ABSTRAK: Aterosklerosis merupakan masalah utama pada penyakit jantung dan pembuluh darah. Konsumsi makanan tinggi lemak merupakan faktor risiko terbentuknya lesi aterosklerosis. Susu kedelai telah diteliti memiliki efek antihiperlipidemia melalui kandungan isoflavon sehingga mampu mempengaruhi perkembangan aterosklerosis. Penelitian ini bertujuan untuk mengetahui pengaruh pemberian susu kedelai (Glycine max (L.) Merr.) terhadap gambaran histopatologi aorta yaitu ukuran ketebalan dinding dan jumlah sel busa tikus putih jantan (Rattus norvegicus) strain Wistar yang diberi pakan aterogenik yang terdiri dari lemak kambing dan kuning telur puyuh selama 35 hari. Penelitian eksperimental dengan metode Post-test Only with Control Group Design, menggunakan 30 ekor tikus yang dibagi kedalam 5 kelompok (n = 6 ekor), yaitu kelompok kontrol negatif, kelompok kontrol positif, kelompok simvastatin 1,8 mg/200 g BB, kelompok susu kedelai 2,25 g/200 g BB, kelompok susu kedelai 4,5 g/200 g BB. Evaluasi terhadap histopatologi aorta dilakukan dengan membuat preparat dengan metode paraffin dan diwarnai dengan Hematoksilin-Eosin. Analisis ketebalan dinding dan sel busa menggunakan one way ANOVA. Hasil analisis menunjukkan bahwa terdapat perbedaan bermakna antar kelompok hewan coba yaitu p=0.000 (p
The study of the making of corn ( Zea mays Indurata) extract yoghurt by adding 2%, 4%, 6% 8% and ... more The study of the making of corn ( Zea mays Indurata) extract yoghurt by adding 2%, 4%, 6% 8% and 10% honey concentration had been done. The purpose of this study is to find the precise honey concentration to produce corn yoghurt with good quality according to SNI 2981:2009. This study consist of 5 treatments and 3 replications, and was designed by factorial complete random design. The data was analysed with varian analysis with F test and DNMRT test with significancy level of 5%. Measurement included corn extract, starter and corn yoghurt. The result of the study showed that the nutrients content of corn yoghurt with 2%-10% honey concentration has meet SNI 2981:2009 standart. The highest nutrient content was corn yoghurt with 10% honey concentration, with content analysis result : protein 3,15%, fat 2,73%, total solid 20,54%, pH 3,8, total lactic acid 0,85%, ash 0,32%, rough fiber 4,49%, vicosity 4,66 dPa.s, total lactid acid bacterias 5,3x10 8 CFU/ml and total plate 6,6 x 10 8 (...
There has been limited report on the phytochemical content of cassia vera bark extract, and its p... more There has been limited report on the phytochemical content of cassia vera bark extract, and its potency as anti-hypercholesterolemic in rabbit is not known yet. The objectives of this research was to determine the phytochemical content and potency of anti-hypercholesterolemic of cassia vera bark extract using rabbit as the animal model.The research was devided into three stages, namely: (1) preparing cassia vera extraction with ethanol 96%; (2) analyzing phytochemical contents of cassia vera bark extract; (3) in vivo experiment, where twenty New Zealand White rabbits aged 5 months were used. Experimental rabbits were divided into 5 groups. The rabbits were fed with atherogenic cholesterol (0.1%) as positive control, RB11 standard feed as negative control, or cassia vera extracts (100 mg/kg/day or 200 mg/kg/day) or fenofibrat (15 mg/day) together with the atherogenic feed for 12 weeks. Levels of serum total cholesterol, triglyceride, HDL-cholesterol and LDL-cholesterol were determine...
Penelitian ini bertujuan untuk mendapatkan jumlah tepung maizena yang tepat sebagai bahan pengika... more Penelitian ini bertujuan untuk mendapatkan jumlah tepung maizena yang tepat sebagai bahan pengikat dalam pembuatan nugget tetelan merah tuna. Penelitian menggunakan Rancangan Acak Lengkap (RAL) terdiri dari lima perlakuan dan empat ulangan. Data pengamatan dianalisis dengan uji F kemudian dilanjutkan dengan uji Tukey Honestly Significant Difference ( Tukey- HSD) pada taraf nyata 5 %. Perlakuan pada penelitian ini adalah perbandingan tetelan merah tuna dengan tepung maizena dengan perlakuan adalah A= 95 : 5, B= 90 : 10, C= 85 : 15, D= 80 : 20, E= 75 : 25. Hasil penelitian menunjukkan bahwa perbandingan tetelan merah tuna dengan tepung maizena berpengaruh nyata (p< 0,05) terhadap kadar air, lemak, protein, abu, karbohidrat, daya serap minyak, kekerasan sebelum digoreng, warna, dan tekstur. Perbandingan tetelan merah tuna dengan tepung maizena yang terbaik adalah dengan perbandingan 85:15, baik sebelum maupun setelah digoreng terhadap kadar air (56,43 % dan 44,53 %), kadar lemak (1,...
Andalasian International Journal of Agriculture and Natural Sciences (AIJANS)
This study aims to determine the effect of adding soybean flour (Glicine max) to the chemical, ph... more This study aims to determine the effect of adding soybean flour (Glicine max) to the chemical, physical, and organoleptic characteristics of flakes from a combination of corn (Zea mays) and pumpkin (Cucurbita moshcata) and to determine the best treatment for flakes produced based on chemical, physical characteristics, and it's organoleptic. The research method used is an experimental method with descriptive data analysis. This study used 5 treatments and 3 replications: A = (addition of 0 grams of soybean flour), B = (addition of 15 grams of soybean flour), C = (addition of 30 grams of soybean flour), D = (addition of 45 grams of soybean flour), and E = (addition of 60 grams of soybean flour). Observations made were chemical analysis in the form of water content, ash content, protein content, fat content, carbohydrate content, crude fiber content, and total amino acids in treatment C, as well as physical tests in the form of water absorption tests, color tests, and organoleptic ...
Andalasian International Journal of Agriculture and Natural Sciences (AIJANS)
This study aims to determine the effect of differences of white oyster mushroom powder addition t... more This study aims to determine the effect of differences of white oyster mushroom powder addition to the characteristic of beef jerky analog from Moringa leaves and to determine the best beef jerky analogs of moringa leaves with white oyster mushroom powder addition based on chemical, physical, and organoleptic analysis. This research used a Completely Randomized Design (CRD) with 4 treatments (the addition of white oyster mushroom 0%, 40%, 50%, and 60%) with 5 replications. The research data were analyzed using ANOVA and if it had significantly different, continued with Duncan's New Multiple Range Test (DNMRT) at a 5% significance level. The observation showed that the addition of white oyster mushroom powder had a significant effect on water content, ash content, fat content, protein content, crude fiber content, yield, and organoleptic on color, aroma, and taste, but it has no significant effect on the hardness and organoleptic texture. The best beef jerky analogs of moringa le...
Andalasian International Journal of Agriculture and Natural Sciences (AIJANS)
Catechins are flavonoid molecules that act as antioxidants in the body. The degradation of palm o... more Catechins are flavonoid molecules that act as antioxidants in the body. The degradation of palm oil with catechin treatment (400, 200, 100, 50, 0) was investigated in this work (ppm). The goal of this study was to see how efficient catechins are as antioxidants in cooking oil and what the optimal treatment would be for the amount of catechins added. Catechin concentration, antioxidant IC50, free fatty acid, peroxide value, water content, color, and fatty acid profile are all analyzed using GC-MS. Treatment E (400 ppm) was found to be the most effective, with free fatty acid values of 0.45 percent, peroxide value of 5 mek/g, moisture content of 0.89 percent, and color of 95.95 (L*16, 11, a* -1.51, b* 14.51). Catechins can retain three fatty acids in the oil, according to GC-MS analysis: hexadecanoic acid, 9-octadecanoic acid, and heptadecanoic acid.
LOGISTA - Jurnal Ilmiah Pengabdian kepada Masyarakat, 2018
ABSTRAK: Permasalahan utama yang dihadapi kelompok saat ini adalah terbatasnya pengetahuan, tekno... more ABSTRAK: Permasalahan utama yang dihadapi kelompok saat ini adalah terbatasnya pengetahuan, teknologi dan peralatan produksi untuk mengolah susu kambing. Susu yang dihasilkan hanya diolah menjadi susu pasteurisasi di dalam kemasan kantong plastik. Dalam hal penanganan susu segar, penerapan kebersihan, praktik higiene, dan sanitasi juga masih belum baik. Dengan demikian, susu segar dan susu pasteurisasi yang mereka produksi dan pasarkan belum dapat dijamin keamanannya untuk dikonsumsi. Di samping keterbatasan penguasaan teknologi juga belum optimalnya kelembagaan kelompok yang baru berjalan sebatas bekerja sama dalam hal teknis berternak, namun belum berkembang dalam hal pengadaan bersama dan pemasaran produk secara bersama. Dengan demikian tingkat efisiensi dalam hal biaya produksi dan biaya pemasaran belum bisa diperoleh oleh kelompok. Masalah sebagaimana yang dijelaskan di atas, ditawarkan untuk diselesaikan dengan alternatif sebagai berikut :a) Memberikan pelatihan teknik kebersi...
Abstract: Atherosclerosis is a problem of cardiovascular disease. Consuming food containing exces... more Abstract: Atherosclerosis is a problem of cardiovascular disease. Consuming food containing excessive fat is a risk factor for atherosclerosis. Soy milk has been studied for its isoflavones which has antihyperlipidemic effect on the development of atherosclerosis. The aim of this study was to find out the effect of soy milk ( Glycine max (L.) Merr.) administration on aortic’s histopathology profile (the length of wall thickness and number of foam cells) in male white rats ( Rattus norvegicus ) which were given the atherogenic diet that consists of goat’s fat and quail egg yolk. Material and Methods: A total of 30 rats were used in the true laboratory experiment which were distributed into 5 groups (n=6) using post-test only design, there were a normal diet group, an atherogenic diet group, an atherogenic and simvastatin 10 mg group, and another 2 groups that were given an atherogenic diet with soy milk doses variation of 12.5 g and 25 g respectively. Aortic’s histopathology was prep...
This paper examines the basic concepts of steaming phenomenon of soybean slurry in automatic stea... more This paper examines the basic concepts of steaming phenomenon of soybean slurry in automatic steamer in the production process of natural tofu. Researchers are trying to develop natural tofu processing machine effectively with minimum cost. This study discusses teoritically the stages of the steamer, ranging from heat transfer, the temperature increasing of the water, the evaporation in the evaporator, the flow of steam to the steamer, heat transfer from steam to soybean slurry inside the steamer, increase of temperature on soybean slurry until reach its boiling point inside the steamer, until the stage of filtering. Natural tofu processing machine has been successfully created and tested empirically with its functional characteristics of some component has been proved could build an automatic mechanic system.
The livestock sector is responsible for 14% of total Green House Gasses (GHG) (European Commissio... more The livestock sector is responsible for 14% of total Green House Gasses (GHG) (European Commission (EC), 2019). Life cycle Assessment (LCA) method is a mechanism for analyzing and calculate the total environmental impact of a product in each stage of its life cycle. This LCA study was conducted on pasteurized goat milk produced in the Milk Processing Unit (MPU) Rantiang Ameh and is limited in the scope of cradle to gate where analysis of the production process starting from the feeding process (cradle), maintenance, milking, and pasteurized milk processing. Functional unit used is FPCM (Fat Protein Corrected Milk). This research was conducted with 2 scenarios. Scenario 1 is the existing condition in the field where forage feed is taken directly from nature without the planting process and scenario 2 it is assumed that forage feed is planted on the land special. The results of the life cycle inventory analysis of pasteurized goat's milk production in Rantiang Ameh Farm which has ...
Kegiatan pengabdian masyarakat yang dilaksanakan oleh Jurusan Teknologi Hasil Pertanian Fakultas ... more Kegiatan pengabdian masyarakat yang dilaksanakan oleh Jurusan Teknologi Hasil Pertanian Fakultas Teknologi Pertanian Universitas Andalas Padang ini bekerja sama dengan mitrayaitu Pondok Pesantren Dr M Natsir di Batu Bagiriak Alahan Panjang, Kabupaten Solok, Provinsi Sumatera Barat. Lokasi kegiatan pengabdian merupakan pondok pesantren yang mana di lingkungan sekitar kaya akan hasil pertanian dan perkebunan. Salah satu komoditi yang banyak dibudidayakan oleh masyarakat sekitaran pondok pesantren adalah kentang. Tanaman kentang ditanam masyarakat di pinggiran kebun atau di pekarangan rumah, tanaman ini tumbuh subur dan berproduksi cukup tinggi di daerah ini. Permasalahan yang dihadapi oleh mitra adalah 1) Umumnya kentang hanya dijual dalam bentuk mentah, pengolahan yang umum dilakukan masyarakat setempat hanya sekedar direbus atau digoreng saja dengan campuran dengan cabe merah, 2) Kurangnya pengetahuan anggota kelompok dalam aspek pengolahan berbagai macam produk olahan. Kegiatan y...
The research aimed to obtain the optimal additional banana fermented flour and wheat flour on swe... more The research aimed to obtain the optimal additional banana fermented flour and wheat flour on sweet bread an d diversification extract of cassiavera as a flavoring agent and anti microbical, then the storage time in the chamber. The experiment was designed as Factorial Completely Randomized Design witth three stages : The 1 st . Making sweet bread by substitution flour,the 2 nd . Sweet bread with cassiavera flavour and the 3 rd . Stage that the storage time. The result of optimal experiment showed that the substitution 10% of banana fermented flour to wheat folur and 1,25% extract of cassiavera produced the good sweet bread and popular flavoured brad by panelists with the value of tasted are 4.04 (like);color 4,15 (like);flavour 3,8 (like);texture 3.8 (like) maen the composition of sweet bread are : water content 30.37%; ash content 1.48%;protein content 1.03% and carbohydrates 59.50% with good condition until 7 days in storage chamber.
Andalasian International Journal of Social and Entrepreneurial Development, 2021
Background: This activity was carried out to participate in preventing the spread of the COVID 19... more Background: This activity was carried out to participate in preventing the spread of the COVID 19 virus in the city of Padang, West Sumatera Province. Methodology: The hand sanitizer was produced independently and was distribute to the public society in Padang City for period of November 2020. Conclusion: The distribution of eucalyptus flavored hand sanitizers provided another variant of existing hand sanitizer. The distinctive aroma of eucalyptus flavored hand sanitizers is very popular with the community and is expected to increase their awareness of using hand sanitizers to maintain their sanitation during the new normal in the current COVID 19 pandemic era.
Antioksidan adalah senyawa peredam radikal bebas. Cassia vera (Cinnamomum burmannii, Ness ex Blum... more Antioksidan adalah senyawa peredam radikal bebas. Cassia vera (Cinnamomum burmannii, Ness ex Blumm) dan ciplukan (Physalis angulata, L.) adalah tumbuhan yang diduga dapat bermanfaat sebagai antioksidan. Penelitian ini bertujuan untuk membuktikan ekstrak cassia vera dan ekstrak ciplukan mempunyai efek antioksidan dengan menangkal radikal bebas DPPH. Cassia vera dan ciplukan diektraksi dengan pelarut etanol masing-masing 96% dan 70%. Uji aktivitas antioksidan dari ekstrak cassia vera dan ciplukan dilakukan dengan metode spektrofotometri menggunakan DPPH. Sampel terdiri dari 7 perbandingan. Masing-masing perbandingan terdiri dari 5 konsentrasi yaitu (10, 30, 50, 70 dan 90) ppm untuk memperoleh suatu persamaan regresi linear dan didapat nilai IC50. Hasil penelitian menunjukkan perbandingan ekstrak cassia vera dan ciplukan masing – masing mempunyai aktivitas antioksidan berbeda-beda untuk meredam 50% radikal bebas DPPH. Nilai IC50 berkisar antara 25,07 ppm – 150,18 ppm. Aktivitas antioks...
AJARCDE | Asian Journal of Applied Research for Community Development and Empowerment , 2020
Rendang is a traditional-specific food in Indonesia. Rendang is generally made with beef, coconut... more Rendang is a traditional-specific food in Indonesia. Rendang is generally made with beef, coconut milk, and spices. There are two types of rendang according to its time processing. Rendang “kalio” is a final product of rendang that needs a short heating period while dried rendang is produced by the longer heating period. In the present study, the profile of the volatile compounds that most obtained from spices was analyzed by gas chromatography-mass spectrometry (GC-MS) to characterize the influence of the cooking period on the flavor characteristic of two available types of rendang. There were dozens of volatile compounds identified including carboxylic, aromatic, carbonyl, and alcohols where carboxylic and aromatics were the predominant volatile fractions. The results indicated that the cooking period affected the profile of volatile compounds between "kalio" rendang and dried rendang. Carboxylic and aromatics were less in the dried rendang compared to the rendang “kalio...
AJARCDE | Asian Journal of Applied Research for Community Development and Empowerment , 2020
This research aims to study in vitro starch digestibility, total carotenoid, and nutritional cont... more This research aims to study in vitro starch digestibility, total carotenoid, and nutritional content from various ways of corn processing. The design used in this study was explorative with six treatments is raw, boiled, steamed, roasted, fried, and puffing. The results showed that the lowest water content was found in popcorn (0.93%), the lowest ash content in raw corn (0.52%), the lowest fat content in raw corn (0.61%), the highest protein content in raw corn (8.80%), the highest starch content in popcorn (59.19%), the lowest amylose content in fried corn (19.56%) and the highest amylopectin in fried corn (80.44%), FFA content (0.33%) in fried corn, the highest carotenoid content (11.05 μg/g) was found in raw corn and the lowest carotene content(6.01 μg/g) was found in popcorn, the lowest starch digestibility (47.36%) was found in raw corn
LOGISTA - Jurnal Ilmiah Pengabdian kepada Masyarakat, Dec 16, 2017
Permasalahan utama yang dihadapi kelompok tani saat ini adalah terbatasnya pengetahuan, teknologi... more Permasalahan utama yang dihadapi kelompok tani saat ini adalah terbatasnya pengetahuan, teknologi dan peralatan produksi untuk menghasilkan kompos yang berkualitas, dengan demikian mutu kompos yang dihasilkan juga relatif masih rendah, sementara potensi yang bisa dihasilkan cukup besar. Kotoran sapi yang ada selama ini juga belum dimanfaatkan sebagai sumber biogas, karena belum adanya teknologi tepat guna pembuatan biogas yang dikuasai kelompok tani. Penyelesaian masalah ditawarkan untuk dengan cara: (1) Memberikan pelatihan cara pembuatan kompos dengan memanfaatkan kotoran sapi dan kotoran ayam broiler, sisa hijauan makanan ternak dan limbah pertanian yang dihasilkan, (2) Memberikan pelatihan pembuatan starter mikroba lokal untuk mempercepat terjadinya pengomposan, (3) Memberikan pelatihan serta peragaan pembuatan biogas dari kotoran sapi, (4) Pembuatan model digester untuk produksi biogas pada skala rumah tangga dan (5) Memberikan pelatihan penguatan kelembagaan kelompok tani untuk menuju kelompok tani yang profesional. Sesuai dengan rencana kegiatan maka dapat dijelaskan target luaran adalah (a) Bahan baku kompos dan Starter yang bisa digunakan, (b) Teknik pembuatan kompos untuk menghasilkan kualitas kompos yang baik, (c) Isu pertanian berkelanjutan dan pentingnya pupuk organik, (d) Teknik mempersiapkan kompos untuk dipasarkan dan teknik memasarkan produk kompos dan (e) Peragaan pembuatan digseter untuk pembuatan biogas berbahan baku kotoran sapi untuk skala rumah tangga.
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