Rilma Novita | Universitas Andalas (original) (raw)

Papers by Rilma Novita

Proceedings of the 2nd Multidisciplinary International Conference, MIC 2022, 12 November 2022, Semarang, Central Java, Indonesia, 2023

This research determines the total phenolic content (TPC) and organoleptic profiles of kahwa daun... more This research determines the total phenolic content (TPC) and organoleptic profiles of kahwa daun beverages, a traditional beverage of West Sumatera, made using different steeping methods. The TPC was determined by using spectrophotometry UVvisible. Beverages were made of 1 g kahwa daun (herbal tea) in 100 ml of water with three steeping methods: brewing (pouring herbal tea with hot water and leaving them for five minutes), hot macerating (adding herbal tea to boiling water and leaving them for five minutes), and boiling (boiling herbal tea and leaving it for five minutes). The TPC of kahwa daun beverages was 14.16-32.08 mg/g and was calculated as gallic acid equivalent. The lowest TPC was shown by the brewing method, and the highest one was shown by the boiling method. This study has found a significant difference between brewing and the other methods (P < 0.05), but no significant difference between the hot maceration and boiling method. Kahwa daun beverages are traditionally made by boiling method, but, this study recommends that the beverages are made by the hot maceration method because it has a similar TPC. An organoleptic profile was done using the hedonic test by 30 panelists. The highest score of taste is shown in the sample made by boiling. Meanwhile, the sample made by the hot maceration method has the highest scores of colors, aroma, and appearance. Statistically, kahwa daun beverages made with the three methods do not have significantly different tastes and aromas. In contrast, tea and kahwa daun beverages have significantly different colors, aromas, tastes, and appearances.

IOP Conference Series: Earth and Environmental Science

West Sumatra is recognized for having various traditional beverages that can boost physical stami... more West Sumatra is recognized for having various traditional beverages that can boost physical stamina. Farmers drink them to increase their energy levels after working all day. The health advantages of these beverages are producing rich nutrients and improving secondary metabolites, such as phenol compounds that naturally exist in plants as the beverages’ raw material. This study aimed to investigate steps to prepare West Sumatra’s traditional beverages and their total phenol. The research began with observing beverage samples collected from various locations. The next step was testing the total phenol in the drinks. Five traditional beverage varieties were chosen from Payakumbuh City and Limapuluh Kota Regency by considering a number of factors: (1) how common these beverages were in the community, (2) how freely they were sold, (3) how quickly they were delivered, and (4) how widely they were distributed throughout West Sumatra. These beverages were young coconut drink, aia niro (sa...

IOP Conference Series: Earth and Environmental Science

This study aims to obtain beverages that meet the quality requirements of chemical, microbiologic... more This study aims to obtain beverages that meet the quality requirements of chemical, microbiological, and sensory properties from a combination of non-fermented cocoa beans, young surian leaves, and ginger as natural ingredients widely available in Indonesia and to analyze the product’s financial feasibility. Sensory properties were analyzed using the hedonic scale method to find the best formula. The ANOVA test has shown that the beverage formulas have no significantly different aroma and flavor (the sig. (P) > 0.01) but have significantly different colors and appearance (the sig. (P) < 0.01). The chocolate drink has a quality of chemical, microbiological, and sensory properties; thus it potentially becomes a beverage rich in antioxidants. The financial feasibility analysis results agree with the BEP, NPV, Net B/C, and PBP and express that the beverage business is potentially conducted.

1. Program Studi Teknologi Rekayasa Pangan, Jurusan Teknologi Pertanian, Politeknik Pertanian Neg... more 1) Program Studi Teknologi Rekayasa Pangan, Jurusan Teknologi Pertanian, Politeknik Pertanian Negeri Payakumbuh. email: rozisatriautama@gmail.com 2) Program Studi Teknologi Pangan, Jurusan Teknologi Pertanian, Politeknik Pertanian Negeri Payakumbuh. email: rilma.novita@gmail.com 3) Program Studi Teknologi Rekayasa Pangan, Jurusan Teknologi Pertanian, Politeknik Pertanian Negeri Payakumbuh. email: nelaeskaputri@gmail.com

Logista, Dec 30, 2021

Kegiatan pengabdian kepada masyarakat merupakan pengamalan tridharma perguruan tinggi dan sebagai... more Kegiatan pengabdian kepada masyarakat merupakan pengamalan tridharma perguruan tinggi dan sebagai bentuk transfer ilmu pengetahuan dan teknologi kepada masyarakat, sehingga memberikan nilai tambah bagi masyarakat. Pelaksanaan pengabdian masyarakat dapat dilakukan dengan berbagai pendekatan sesuai dengan bidang ilmu yang dikembangkan perguruan tinggi melalui kegiatan penyuluhan ataupun pendampingan kepada masyarakat yang membutuhkan. Program Studi Teknologi Pangan mengarahkan kegiatan pengabdian kepada masyarakat berupa pengembangan dan penganekaragaman produk pangan yang bertujuan untuk meningkatkan nilai serta diversifikasi bahan pangan. Pengolahan pangan lokal diharapkan mampu memberikan nilai tambah bagi masyarakat, baik secara ekonomi maupun dari segi kesehatan. Kegiatan pengabdian kepada masyarakat dilakukan oleh kelompok dosen. Pada kegiatan ini dipilih kelompok wanita tani (KWT) di Kanagarian Andaleh, Kecamatan Luak, Kabupaten Limapuluhkota. Berdasarkan observasi di lapangan, masyarakat Andaleh sering memanfaatkan jagung manis sebagai bahan makanan, sehingga mereka tertarik untuk mengetahui dan mempraktikkan berbagai olahan jagung yang terjangkau namun dapat meningkatkan kesejahteraan keluarganya. Untuk menambah pengetahuan masyarakat tentang pemanfaatan jagung, maka dilakukan pendampingan pengolahan jagung menjadi beberapa makanan ringan. Rangkaian kegiatan yang dilakukan antara lain: observasi, sosialisasi, praktik pengolahan snack jagung, dan praktik pengolahan velva, dan praktik pengolahan es krim jagung. Penganekaragaman pengolahan jagung manis ini dapat menambah ide bisnis untuk meningkatkan perekonomian mitra. Kata kunci: es krim jagung, jagung manis, pengolahan jagung, snack jagung, velva jagung ABSTRACT Community service activities are the practice of the tridharma of higher education. It is a kind of knowledge and technology transfer to the community, delivering additional value to the community. Community service can be carried out in a variety of ways, depending on the field of science developed by the institution, such as through outreach programs or assistance to people in need. The Food Technology Study Program focuses on community service activities such as food production and diversification in order to increase the value and diversity of foods. The processing of local food is supposed to provide value to the community in terms of both economics and health. Community service activities are carried out by groups of lecturers. A women farmer group (KWT) in Kanagarian Andaleh, Luak District, Limapuluhkota Regency was selected for this activity. According to field observations, the Andaleh community consumes sweet corn frequently, so they were interested in learning about corn preparations that are inexpensive but can also increase their income. Assistance has been provided in the processing of corn into several snacks to improve public knowledge

Abstract: Guangxi traditional Chinese Medical University Universidad de Medicina Tradicional Chin... more Abstract: Guangxi traditional Chinese Medical University Universidad de Medicina Tradicional China de Guangxi This study evaluated the antioxidant activities of the extracts of Jasminum nervosum Lour. stems along with the effects of different extract solvents on ...

Jurnal Teknologi Pertanian Andalas, 2018

Minuman kahwa daun adalah minuman yang terbuat dari daun kopi yang dikeringkan dan merupakan minu... more Minuman kahwa daun adalah minuman yang terbuat dari daun kopi yang dikeringkan dan merupakan minuman khas Sumatera Barat. Survei proses pembuatan minuman kahwa daun telah dilakukan dengan mengunjungi tempat-tempat pembuatan minuman kahwa daun yang tersebar di tiga kabupaten yang ada di Sumatera Barat yaitu Kabupaten Tanah datar, Kabupaten Agam, dan Kabupaten Lima Puluh Kota. Penelitian ini bertujuan untuk mendapatkan informasi proses pembuatan minuman kahwa daun yang ada dan berkembang di Sumatera Barat. Data primer proses pembuatan minuman telah dikumpulkan dari 34 kedai atau kafe yang memproduksi dan menjual minuman kahwa daun yang terdapat di tiga kabupaten yang menjadi sentra budaya masyarakat Sumatera Barat (Minang). Pemilihan kedai atau kafe didasarkan pada kemudahan akses dan berada di pinggir jalan utama yang menghubungkan ketiga kabupaten. Data diperoleh dengan teknik wawancara, observasi langsung, dan dibantu daftar pertanyaan. Dari hasil pengamatan terhadap proses pembua...

Journal of Ethnic Foods, 2018

Background Kahwa daun is a herbal tea made from coffee leaves produced by people in West Sumatera... more Background Kahwa daun is a herbal tea made from coffee leaves produced by people in West Sumatera, Indonesia. It has an aroma, flavor, and appearance similar to coffee. There is no existing literature describing the traditional production method of kahwa daun . In this article, production techniques, moisture content, and the yield of the product are explored. Method Descriptive qualitative research method was used to explore production techniques. Discussion, observation, in-depth interviews, and documentation were conducted in three districts in West Sumatera to collect primary data. Gravimetric method is used to determine the moisture content. Result Processing of fresh coffee leaves into kahwa daun includes collection of raw materials, drying, packaging, and storage. Kahwa daun usually was made from robusta coffee leaves. The result showed that there were three main production techniques for kahwa daun in the province which include pendiangan (traditional drying above the cookin...

Kahwa daun lahir dari pengetahuan lokal masyarakat Sumatera Barat dan telah diproduksi secara tur... more Kahwa daun lahir dari pengetahuan lokal masyarakat Sumatera Barat dan telah diproduksi secara turun temurun. Produk kahwa daun yang diproduksi secara tradisional memiliki keterbatasan diantaranya jumlah produk yang dihasilkan sedikit, waktu produksi lama, dan belum ada keseragaman mutu produk yang dihasilkan. Kahwa daun adalah teh yang terbuat dari daun kopi. Di Sumatera Barat Kahwa daun dibuat dengan pendiangan, pengasapan, dan pembakaran terhadap daun kopi. Dan untuk menjadi minuman dibuat dengan cara perebusan. Penelitian ini bertujuan untuk mengetahui pengaruh rekaya proses pengolahan daun kopi dengan oven blower dan smoker yang dirancang khusus untuk membuat kahwa daun terhadap 10 parameter penilaian. Penelitian juga bertujuan untuk mengetahui metode penyeduhan/ekstraksi yang dapat dikembangkan untuk menghasilkan minuman kahwa. Dari hasil penelitian diketahui bahwa kahwa daun tradisional dan hasil rekayasa memiliki nilai kadar air sesuai dengan SNI teh. Total fenol berkisar ant...

1. Jurusan Teknologi Pertanian, Politeknik Pertanian Negeri Payakumbuh email: primayaumil@gmail.c... more 1) Jurusan Teknologi Pertanian, Politeknik Pertanian Negeri Payakumbuh email: primayaumil@gmail.com 2) Jurusan Teknologi Pertanian, Politeknik Pertanian Negeri Payakumbuh email: nelaeskaputri@gmail.com 3) Jurusan Teknologi Pertanian, Politeknik Pertanian Negeri Payakumbuh email: rilmanovita@yahoo.com 4) Jurusan Teknologi Pertanian, Politeknik Pertanian Negeri Payakumbuh email: gusmalinip@gmail.com 5) Jurusan Teknologi Pertanian, Politeknik Pertanian Negeri Payakumbuh email: elokyenni5@gmail.com

LOGISTA - Jurnal Ilmiah Pengabdian kepada Masyarakat, 2021

Jagung banyak dibudidayakan di Kenagarian Andaleh di Kecamatan Luak, Kabupaten Limapuluh Kota. Je... more Jagung banyak dibudidayakan di Kenagarian Andaleh di Kecamatan Luak, Kabupaten Limapuluh Kota. Jenis jagung yang dibudidayakan adalah jagung gigi kuda yang sering dijadikan sebagai pakan ternak terutama pakan unggas. Jagung gigi kuda memiliki biji berbentuk gigi, mengandung karbohidrat (pati) yang tinggi, dan bertekstur keras. Ciri khas jagung ini adalah memiliki biji yang melekuk di bagian tengah atau bagian atas biji. Kegiatan ini bertujuan untuk meningkatkan pengetahuan masayarakat Nagari Andaleh Kecamatan Luak, tentang pemanfaatan bahan pangan lokal, khususnya komoditi jagung ini melalui alih teknologi pengolahan menjadi nugget jagung. Kegiatan diawali dengan memberikan penyuluhan tentang praktik sanitasi, meliputi sanitasi pekerja, sanitasi peralatan, dan sanitasi pengolahan, serta cara pengolahan pangan yang baik. Nugget jagung dibuat dari campuran daging ayam dan jagung dengan perbandingan 1:0.2. Melalui kegiatan ini, masyarakat mampu menerapkan higieni dan sanitasi dalam pe...

Jurnal Teknologi Pertanian Andalas, 2019

Kahwa daun adalah teh herbal produk kearifan lokal Sumatera Barat. Kahwa Daun dibuat dari daun ko... more Kahwa daun adalah teh herbal produk kearifan lokal Sumatera Barat. Kahwa Daun dibuat dari daun kopi segar dan membutuhkan waktu sekitar 2 minggu jika diolah dengan cara pengolahan tradisional. Produk yang dihasilkan dengan cara tradisional masih terbatas dan hanya dapat memenuhi kebutuhan skala rumah tangga. Seiring dengan diperkenalkannya kembali teh herbal ini awal tahun 2000, maka kahwa daun berkembang menjadi salah satu minuman alternatif yang diminati oleh masyarakat. Hal ini mengakibatkan naiknya kebutuhan terhadap produk kahwa daun dan mutu produk yang dihasilkan. Tantangan ini tidak dapat dijawab oleh produksi secara tradisional. Berdasarkan latar belakang ini maka dirancang alat pengolahan kahwa daun dengan tujuan dapat meningkatkan kapasitas produksi kahwa daun dan mutu produk yang dihasilkan. Pada tahap awal dilakukan uji kinerja alat. Peralatan dirancang dan dibuat terdiri dari silinder berputar yang digerakkan oleh motor listrik 0,25 HP, terbuat dari stainless steel, ...

Jurnal Teknologi Pertanian Andalas, 2017

Penelitian dilakukan untuk mengetahui penerimaan panelis terhadap 3 formula minuman kahwa daun mi... more Penelitian dilakukan untuk mengetahui penerimaan panelis terhadap 3 formula minuman kahwa daun mix. Formula minuman kahwa daun mix terdiri dari bubuk kahwa daun, susu skim, krimer, dan gula pasir. Formula dibuat dengan memvariasikan berat bubuk kahwa dan susu skim sedangkan berat gula dan krimer dibuat tetap dengan berat total setiap formula 28 gram. Terhadap 3 formula (kode 135, 234, 345) dilakukan uji hedonik meliputi warna, rasa, dan aroma oleh 25 orang panelis agak terlatih dengan 6 skala hedonik. Minuman kahwa daun mix dengan skor rata-rata penilaian tertinggi dari segi warna, rasa, dan aroma adalah formula 345. Hasil analisis dengan One Way ANOVA menunjukkan terdapat perbedaan yang nyata antar formula minuman dari segi warna (nilai sig (P)<0.05) tetapi tidak terdapat perbedaan signifikan dari segi rasa dan aroma (nilai sig (P)>0.05).

International Journal on Advanced Science, Engineering and Information Technology, 2015

IbM of Mangosteen UKM group is one of Agricultural Polytechnic State of Payakumbuh's proposal pro... more IbM of Mangosteen UKM group is one of Agricultural Polytechnic State of Payakumbuh's proposal program which has aim to increase the productivity value and competitiveness also to dig up the mangosteen local food potention in line with functional food paradigm development. Prebiotic and probiotic mangosteen food technology as the food quality for life safety is one of future plan effort to dig up local food potention that is Safe, Healthy, Intact and Halal (Allowed in Islamic way). By this IbM program is expected to change people's mindset so they have willingness, be able and can to process the mangosteen to be product which about to add economical value and various functional food using technology in processing. Mangosteen (Garcinia mangostana.L) aka Queen of tropical fruit is a fruit that has many superiorities compared to another fruits like natural colour source that can be used as food coloring, also to be utilized as anti-oxidant, anti-diarrhea, anti-cancer and others. The Methods done are field survey, Focus Group Discussion (FGD), Demonstration, illumination, training that focused to the products and methods with guidance system also effective monitoring in creating functional food products and always to be preferred. In its implementation Mitra's group in society contributing as the business doer in IbM activity. College has role giving innovation and technology transfer and evaluation and guidance to 'Mitra'. The result expected is prebiotic and probiotic mangosteen food products like mangosteen yogurt, Mangosteen syrup, Mangosteen-dried extract and mangosteen cake, service, journal, and book.

International Journal on Advanced Science, Engineering and Information Technology, 2015

The purpose of this research is to know the total of phenolics and antioxidant activity of Strawb... more The purpose of this research is to know the total of phenolics and antioxidant activity of Strawberry that grows in the area Alahan Panjang Solok Regency and Padang Panjang city. This research was carried out at the Chemical Laboratory of Agricultural Polytechinc State of Payakumbuh with a long six months time needed. To determine the levels of phenols total used Folin-Ciocalteu methode, and as a standard also to be used galat acid, while on antioxidant activity testing used DPPH free radical absorption methode. The results of research that methanol extract of Strawberries originally from Alahan Panjang have phenol total 180 mg/100 g of fresh sample and higher than Strawberries originally from Padang Panjang with phenol total 139.2 mg/100 g of fresh sample.

International Journal on Advanced Science, Engineering and Information Technology, 2013

Strawberies much contain of phytochemicals, included polyphenols which are reported to reduce can... more Strawberies much contain of phytochemicals, included polyphenols which are reported to reduce cancer risk a coronary heart desease and others degeneratives diseases. These effects are considered as most important to be related to the capacity of polyphenol antioxidant found in strawberries. In connection of this case,then a research to be done to know strawberries potential in its utilization on the making of wet noodle.The purposes of this research are to grade physical quality (include color.aroma,texture and taste) and nutrient quality of strawberries wet nodle. Research type of to be used is "experimental Design" with way of treating different increment strawberries quantity to the each three treatments 50 grams,100 grams and 150 grams also using wet noodle control without strawberries increment. Datas gathering of physical strawberries wet noodleto to do through organoleptic by 20 trained semi panelists. Than, nutrient quality datas to be gotten with proximate wet noodle content analyzing with HPLC methode and also "Nutry Survey" program on computer software. Data analyzing for physical quality t do with ANOVA at significant level 5 percent to be trhough with Duncan's difference test at significant level 5 percent. Than nutrient quality datas descriptively analyzed after to be compared with noodle's nutrient quality without strawberries (control) also wet noodle's nutrient quality that contained in Food Stuff Composition List. Result of this research to show that strawberries wet noodle has good physical quality (at preferred level).treatment to be preferred is wet noodle with the increment of 100gram strawberries.The quality of strawberries wet noodle is also better because contains antioxidant especially polyphenols than to be compared with wet noodle without strawberries (control) and wet noodle in Food Stuff Composition List.

International Journal on Advanced Science, Engineering and Information Technology, 2014

There are so many ways to do in reducing cholesterol concentration in blood. Yogurt and strawberr... more There are so many ways to do in reducing cholesterol concentration in blood. Yogurt and strawberry juice have ability to repair blood lipid profile at hypercholesterolemia. Research and lactobacillus development potention as the cholesterol killing probiotic that to be mixed with strawberry juice is necessary to do to support community health. The purpose of this reasearch was measuring the mixture of yogurt and strawberry juice effectiveness to repair blood lipid profile. The design of this research that to be used was experimental by pretest and posted randomized control design progam. The sample of this research was thirty white mice (Rattus Norvegicus). Cholesterol Total, HDL and LDL to be analyzed by WI-M-KK2 BLK-SB methode (Clinical Chemstry Auto Analyzer) using tool Selectra E Auto Analyzer. The data was analyzed by Anova test, continued by LSD test using computer program. The result after giving mixture of yogurt and strawberry juice with the dosage 2ml and 3ml per day could obviously reduce LDL Level (p<0,05), Cholesterol Total (p<0,05) and to increase HDL Level (p>0,05). The differentiation in dosis giving showed unmeaning reduction result (p>0,05). Conclusion, the mixture of yogurt and strawberry juice could repair blood lipid profile, where it's proved to reduce drastically choleterol Total Level, LDL in 30 days.

... Dan diperkenalkanmetode bagi hasil (mudharabah) untuk menganalisa finansial dan kriteria kela... more ... Dan diperkenalkanmetode bagi hasil (mudharabah) untuk menganalisa finansial dan kriteria kelayakan investasi industri pikel pepaya. URI: http://repository.ipb.ac.id/handle/123456789/ 40224. Date: 1998. Files in this item. Files, Size, Format, View. ...

Proceedings of the 2nd Multidisciplinary International Conference, MIC 2022, 12 November 2022, Semarang, Central Java, Indonesia, 2023

This research determines the total phenolic content (TPC) and organoleptic profiles of kahwa daun... more This research determines the total phenolic content (TPC) and organoleptic profiles of kahwa daun beverages, a traditional beverage of West Sumatera, made using different steeping methods. The TPC was determined by using spectrophotometry UVvisible. Beverages were made of 1 g kahwa daun (herbal tea) in 100 ml of water with three steeping methods: brewing (pouring herbal tea with hot water and leaving them for five minutes), hot macerating (adding herbal tea to boiling water and leaving them for five minutes), and boiling (boiling herbal tea and leaving it for five minutes). The TPC of kahwa daun beverages was 14.16-32.08 mg/g and was calculated as gallic acid equivalent. The lowest TPC was shown by the brewing method, and the highest one was shown by the boiling method. This study has found a significant difference between brewing and the other methods (P < 0.05), but no significant difference between the hot maceration and boiling method. Kahwa daun beverages are traditionally made by boiling method, but, this study recommends that the beverages are made by the hot maceration method because it has a similar TPC. An organoleptic profile was done using the hedonic test by 30 panelists. The highest score of taste is shown in the sample made by boiling. Meanwhile, the sample made by the hot maceration method has the highest scores of colors, aroma, and appearance. Statistically, kahwa daun beverages made with the three methods do not have significantly different tastes and aromas. In contrast, tea and kahwa daun beverages have significantly different colors, aromas, tastes, and appearances.

IOP Conference Series: Earth and Environmental Science

West Sumatra is recognized for having various traditional beverages that can boost physical stami... more West Sumatra is recognized for having various traditional beverages that can boost physical stamina. Farmers drink them to increase their energy levels after working all day. The health advantages of these beverages are producing rich nutrients and improving secondary metabolites, such as phenol compounds that naturally exist in plants as the beverages’ raw material. This study aimed to investigate steps to prepare West Sumatra’s traditional beverages and their total phenol. The research began with observing beverage samples collected from various locations. The next step was testing the total phenol in the drinks. Five traditional beverage varieties were chosen from Payakumbuh City and Limapuluh Kota Regency by considering a number of factors: (1) how common these beverages were in the community, (2) how freely they were sold, (3) how quickly they were delivered, and (4) how widely they were distributed throughout West Sumatra. These beverages were young coconut drink, aia niro (sa...

IOP Conference Series: Earth and Environmental Science

This study aims to obtain beverages that meet the quality requirements of chemical, microbiologic... more This study aims to obtain beverages that meet the quality requirements of chemical, microbiological, and sensory properties from a combination of non-fermented cocoa beans, young surian leaves, and ginger as natural ingredients widely available in Indonesia and to analyze the product’s financial feasibility. Sensory properties were analyzed using the hedonic scale method to find the best formula. The ANOVA test has shown that the beverage formulas have no significantly different aroma and flavor (the sig. (P) > 0.01) but have significantly different colors and appearance (the sig. (P) < 0.01). The chocolate drink has a quality of chemical, microbiological, and sensory properties; thus it potentially becomes a beverage rich in antioxidants. The financial feasibility analysis results agree with the BEP, NPV, Net B/C, and PBP and express that the beverage business is potentially conducted.

1. Program Studi Teknologi Rekayasa Pangan, Jurusan Teknologi Pertanian, Politeknik Pertanian Neg... more 1) Program Studi Teknologi Rekayasa Pangan, Jurusan Teknologi Pertanian, Politeknik Pertanian Negeri Payakumbuh. email: rozisatriautama@gmail.com 2) Program Studi Teknologi Pangan, Jurusan Teknologi Pertanian, Politeknik Pertanian Negeri Payakumbuh. email: rilma.novita@gmail.com 3) Program Studi Teknologi Rekayasa Pangan, Jurusan Teknologi Pertanian, Politeknik Pertanian Negeri Payakumbuh. email: nelaeskaputri@gmail.com

Logista, Dec 30, 2021

Kegiatan pengabdian kepada masyarakat merupakan pengamalan tridharma perguruan tinggi dan sebagai... more Kegiatan pengabdian kepada masyarakat merupakan pengamalan tridharma perguruan tinggi dan sebagai bentuk transfer ilmu pengetahuan dan teknologi kepada masyarakat, sehingga memberikan nilai tambah bagi masyarakat. Pelaksanaan pengabdian masyarakat dapat dilakukan dengan berbagai pendekatan sesuai dengan bidang ilmu yang dikembangkan perguruan tinggi melalui kegiatan penyuluhan ataupun pendampingan kepada masyarakat yang membutuhkan. Program Studi Teknologi Pangan mengarahkan kegiatan pengabdian kepada masyarakat berupa pengembangan dan penganekaragaman produk pangan yang bertujuan untuk meningkatkan nilai serta diversifikasi bahan pangan. Pengolahan pangan lokal diharapkan mampu memberikan nilai tambah bagi masyarakat, baik secara ekonomi maupun dari segi kesehatan. Kegiatan pengabdian kepada masyarakat dilakukan oleh kelompok dosen. Pada kegiatan ini dipilih kelompok wanita tani (KWT) di Kanagarian Andaleh, Kecamatan Luak, Kabupaten Limapuluhkota. Berdasarkan observasi di lapangan, masyarakat Andaleh sering memanfaatkan jagung manis sebagai bahan makanan, sehingga mereka tertarik untuk mengetahui dan mempraktikkan berbagai olahan jagung yang terjangkau namun dapat meningkatkan kesejahteraan keluarganya. Untuk menambah pengetahuan masyarakat tentang pemanfaatan jagung, maka dilakukan pendampingan pengolahan jagung menjadi beberapa makanan ringan. Rangkaian kegiatan yang dilakukan antara lain: observasi, sosialisasi, praktik pengolahan snack jagung, dan praktik pengolahan velva, dan praktik pengolahan es krim jagung. Penganekaragaman pengolahan jagung manis ini dapat menambah ide bisnis untuk meningkatkan perekonomian mitra. Kata kunci: es krim jagung, jagung manis, pengolahan jagung, snack jagung, velva jagung ABSTRACT Community service activities are the practice of the tridharma of higher education. It is a kind of knowledge and technology transfer to the community, delivering additional value to the community. Community service can be carried out in a variety of ways, depending on the field of science developed by the institution, such as through outreach programs or assistance to people in need. The Food Technology Study Program focuses on community service activities such as food production and diversification in order to increase the value and diversity of foods. The processing of local food is supposed to provide value to the community in terms of both economics and health. Community service activities are carried out by groups of lecturers. A women farmer group (KWT) in Kanagarian Andaleh, Luak District, Limapuluhkota Regency was selected for this activity. According to field observations, the Andaleh community consumes sweet corn frequently, so they were interested in learning about corn preparations that are inexpensive but can also increase their income. Assistance has been provided in the processing of corn into several snacks to improve public knowledge

Abstract: Guangxi traditional Chinese Medical University Universidad de Medicina Tradicional Chin... more Abstract: Guangxi traditional Chinese Medical University Universidad de Medicina Tradicional China de Guangxi This study evaluated the antioxidant activities of the extracts of Jasminum nervosum Lour. stems along with the effects of different extract solvents on ...

Jurnal Teknologi Pertanian Andalas, 2018

Minuman kahwa daun adalah minuman yang terbuat dari daun kopi yang dikeringkan dan merupakan minu... more Minuman kahwa daun adalah minuman yang terbuat dari daun kopi yang dikeringkan dan merupakan minuman khas Sumatera Barat. Survei proses pembuatan minuman kahwa daun telah dilakukan dengan mengunjungi tempat-tempat pembuatan minuman kahwa daun yang tersebar di tiga kabupaten yang ada di Sumatera Barat yaitu Kabupaten Tanah datar, Kabupaten Agam, dan Kabupaten Lima Puluh Kota. Penelitian ini bertujuan untuk mendapatkan informasi proses pembuatan minuman kahwa daun yang ada dan berkembang di Sumatera Barat. Data primer proses pembuatan minuman telah dikumpulkan dari 34 kedai atau kafe yang memproduksi dan menjual minuman kahwa daun yang terdapat di tiga kabupaten yang menjadi sentra budaya masyarakat Sumatera Barat (Minang). Pemilihan kedai atau kafe didasarkan pada kemudahan akses dan berada di pinggir jalan utama yang menghubungkan ketiga kabupaten. Data diperoleh dengan teknik wawancara, observasi langsung, dan dibantu daftar pertanyaan. Dari hasil pengamatan terhadap proses pembua...

Journal of Ethnic Foods, 2018

Background Kahwa daun is a herbal tea made from coffee leaves produced by people in West Sumatera... more Background Kahwa daun is a herbal tea made from coffee leaves produced by people in West Sumatera, Indonesia. It has an aroma, flavor, and appearance similar to coffee. There is no existing literature describing the traditional production method of kahwa daun . In this article, production techniques, moisture content, and the yield of the product are explored. Method Descriptive qualitative research method was used to explore production techniques. Discussion, observation, in-depth interviews, and documentation were conducted in three districts in West Sumatera to collect primary data. Gravimetric method is used to determine the moisture content. Result Processing of fresh coffee leaves into kahwa daun includes collection of raw materials, drying, packaging, and storage. Kahwa daun usually was made from robusta coffee leaves. The result showed that there were three main production techniques for kahwa daun in the province which include pendiangan (traditional drying above the cookin...

Kahwa daun lahir dari pengetahuan lokal masyarakat Sumatera Barat dan telah diproduksi secara tur... more Kahwa daun lahir dari pengetahuan lokal masyarakat Sumatera Barat dan telah diproduksi secara turun temurun. Produk kahwa daun yang diproduksi secara tradisional memiliki keterbatasan diantaranya jumlah produk yang dihasilkan sedikit, waktu produksi lama, dan belum ada keseragaman mutu produk yang dihasilkan. Kahwa daun adalah teh yang terbuat dari daun kopi. Di Sumatera Barat Kahwa daun dibuat dengan pendiangan, pengasapan, dan pembakaran terhadap daun kopi. Dan untuk menjadi minuman dibuat dengan cara perebusan. Penelitian ini bertujuan untuk mengetahui pengaruh rekaya proses pengolahan daun kopi dengan oven blower dan smoker yang dirancang khusus untuk membuat kahwa daun terhadap 10 parameter penilaian. Penelitian juga bertujuan untuk mengetahui metode penyeduhan/ekstraksi yang dapat dikembangkan untuk menghasilkan minuman kahwa. Dari hasil penelitian diketahui bahwa kahwa daun tradisional dan hasil rekayasa memiliki nilai kadar air sesuai dengan SNI teh. Total fenol berkisar ant...

1. Jurusan Teknologi Pertanian, Politeknik Pertanian Negeri Payakumbuh email: primayaumil@gmail.c... more 1) Jurusan Teknologi Pertanian, Politeknik Pertanian Negeri Payakumbuh email: primayaumil@gmail.com 2) Jurusan Teknologi Pertanian, Politeknik Pertanian Negeri Payakumbuh email: nelaeskaputri@gmail.com 3) Jurusan Teknologi Pertanian, Politeknik Pertanian Negeri Payakumbuh email: rilmanovita@yahoo.com 4) Jurusan Teknologi Pertanian, Politeknik Pertanian Negeri Payakumbuh email: gusmalinip@gmail.com 5) Jurusan Teknologi Pertanian, Politeknik Pertanian Negeri Payakumbuh email: elokyenni5@gmail.com

LOGISTA - Jurnal Ilmiah Pengabdian kepada Masyarakat, 2021

Jagung banyak dibudidayakan di Kenagarian Andaleh di Kecamatan Luak, Kabupaten Limapuluh Kota. Je... more Jagung banyak dibudidayakan di Kenagarian Andaleh di Kecamatan Luak, Kabupaten Limapuluh Kota. Jenis jagung yang dibudidayakan adalah jagung gigi kuda yang sering dijadikan sebagai pakan ternak terutama pakan unggas. Jagung gigi kuda memiliki biji berbentuk gigi, mengandung karbohidrat (pati) yang tinggi, dan bertekstur keras. Ciri khas jagung ini adalah memiliki biji yang melekuk di bagian tengah atau bagian atas biji. Kegiatan ini bertujuan untuk meningkatkan pengetahuan masayarakat Nagari Andaleh Kecamatan Luak, tentang pemanfaatan bahan pangan lokal, khususnya komoditi jagung ini melalui alih teknologi pengolahan menjadi nugget jagung. Kegiatan diawali dengan memberikan penyuluhan tentang praktik sanitasi, meliputi sanitasi pekerja, sanitasi peralatan, dan sanitasi pengolahan, serta cara pengolahan pangan yang baik. Nugget jagung dibuat dari campuran daging ayam dan jagung dengan perbandingan 1:0.2. Melalui kegiatan ini, masyarakat mampu menerapkan higieni dan sanitasi dalam pe...

Jurnal Teknologi Pertanian Andalas, 2019

Kahwa daun adalah teh herbal produk kearifan lokal Sumatera Barat. Kahwa Daun dibuat dari daun ko... more Kahwa daun adalah teh herbal produk kearifan lokal Sumatera Barat. Kahwa Daun dibuat dari daun kopi segar dan membutuhkan waktu sekitar 2 minggu jika diolah dengan cara pengolahan tradisional. Produk yang dihasilkan dengan cara tradisional masih terbatas dan hanya dapat memenuhi kebutuhan skala rumah tangga. Seiring dengan diperkenalkannya kembali teh herbal ini awal tahun 2000, maka kahwa daun berkembang menjadi salah satu minuman alternatif yang diminati oleh masyarakat. Hal ini mengakibatkan naiknya kebutuhan terhadap produk kahwa daun dan mutu produk yang dihasilkan. Tantangan ini tidak dapat dijawab oleh produksi secara tradisional. Berdasarkan latar belakang ini maka dirancang alat pengolahan kahwa daun dengan tujuan dapat meningkatkan kapasitas produksi kahwa daun dan mutu produk yang dihasilkan. Pada tahap awal dilakukan uji kinerja alat. Peralatan dirancang dan dibuat terdiri dari silinder berputar yang digerakkan oleh motor listrik 0,25 HP, terbuat dari stainless steel, ...

Jurnal Teknologi Pertanian Andalas, 2017

Penelitian dilakukan untuk mengetahui penerimaan panelis terhadap 3 formula minuman kahwa daun mi... more Penelitian dilakukan untuk mengetahui penerimaan panelis terhadap 3 formula minuman kahwa daun mix. Formula minuman kahwa daun mix terdiri dari bubuk kahwa daun, susu skim, krimer, dan gula pasir. Formula dibuat dengan memvariasikan berat bubuk kahwa dan susu skim sedangkan berat gula dan krimer dibuat tetap dengan berat total setiap formula 28 gram. Terhadap 3 formula (kode 135, 234, 345) dilakukan uji hedonik meliputi warna, rasa, dan aroma oleh 25 orang panelis agak terlatih dengan 6 skala hedonik. Minuman kahwa daun mix dengan skor rata-rata penilaian tertinggi dari segi warna, rasa, dan aroma adalah formula 345. Hasil analisis dengan One Way ANOVA menunjukkan terdapat perbedaan yang nyata antar formula minuman dari segi warna (nilai sig (P)<0.05) tetapi tidak terdapat perbedaan signifikan dari segi rasa dan aroma (nilai sig (P)>0.05).

International Journal on Advanced Science, Engineering and Information Technology, 2015

IbM of Mangosteen UKM group is one of Agricultural Polytechnic State of Payakumbuh's proposal pro... more IbM of Mangosteen UKM group is one of Agricultural Polytechnic State of Payakumbuh's proposal program which has aim to increase the productivity value and competitiveness also to dig up the mangosteen local food potention in line with functional food paradigm development. Prebiotic and probiotic mangosteen food technology as the food quality for life safety is one of future plan effort to dig up local food potention that is Safe, Healthy, Intact and Halal (Allowed in Islamic way). By this IbM program is expected to change people's mindset so they have willingness, be able and can to process the mangosteen to be product which about to add economical value and various functional food using technology in processing. Mangosteen (Garcinia mangostana.L) aka Queen of tropical fruit is a fruit that has many superiorities compared to another fruits like natural colour source that can be used as food coloring, also to be utilized as anti-oxidant, anti-diarrhea, anti-cancer and others. The Methods done are field survey, Focus Group Discussion (FGD), Demonstration, illumination, training that focused to the products and methods with guidance system also effective monitoring in creating functional food products and always to be preferred. In its implementation Mitra's group in society contributing as the business doer in IbM activity. College has role giving innovation and technology transfer and evaluation and guidance to 'Mitra'. The result expected is prebiotic and probiotic mangosteen food products like mangosteen yogurt, Mangosteen syrup, Mangosteen-dried extract and mangosteen cake, service, journal, and book.

International Journal on Advanced Science, Engineering and Information Technology, 2015

The purpose of this research is to know the total of phenolics and antioxidant activity of Strawb... more The purpose of this research is to know the total of phenolics and antioxidant activity of Strawberry that grows in the area Alahan Panjang Solok Regency and Padang Panjang city. This research was carried out at the Chemical Laboratory of Agricultural Polytechinc State of Payakumbuh with a long six months time needed. To determine the levels of phenols total used Folin-Ciocalteu methode, and as a standard also to be used galat acid, while on antioxidant activity testing used DPPH free radical absorption methode. The results of research that methanol extract of Strawberries originally from Alahan Panjang have phenol total 180 mg/100 g of fresh sample and higher than Strawberries originally from Padang Panjang with phenol total 139.2 mg/100 g of fresh sample.

International Journal on Advanced Science, Engineering and Information Technology, 2013

Strawberies much contain of phytochemicals, included polyphenols which are reported to reduce can... more Strawberies much contain of phytochemicals, included polyphenols which are reported to reduce cancer risk a coronary heart desease and others degeneratives diseases. These effects are considered as most important to be related to the capacity of polyphenol antioxidant found in strawberries. In connection of this case,then a research to be done to know strawberries potential in its utilization on the making of wet noodle.The purposes of this research are to grade physical quality (include color.aroma,texture and taste) and nutrient quality of strawberries wet nodle. Research type of to be used is "experimental Design" with way of treating different increment strawberries quantity to the each three treatments 50 grams,100 grams and 150 grams also using wet noodle control without strawberries increment. Datas gathering of physical strawberries wet noodleto to do through organoleptic by 20 trained semi panelists. Than, nutrient quality datas to be gotten with proximate wet noodle content analyzing with HPLC methode and also "Nutry Survey" program on computer software. Data analyzing for physical quality t do with ANOVA at significant level 5 percent to be trhough with Duncan's difference test at significant level 5 percent. Than nutrient quality datas descriptively analyzed after to be compared with noodle's nutrient quality without strawberries (control) also wet noodle's nutrient quality that contained in Food Stuff Composition List. Result of this research to show that strawberries wet noodle has good physical quality (at preferred level).treatment to be preferred is wet noodle with the increment of 100gram strawberries.The quality of strawberries wet noodle is also better because contains antioxidant especially polyphenols than to be compared with wet noodle without strawberries (control) and wet noodle in Food Stuff Composition List.

International Journal on Advanced Science, Engineering and Information Technology, 2014

There are so many ways to do in reducing cholesterol concentration in blood. Yogurt and strawberr... more There are so many ways to do in reducing cholesterol concentration in blood. Yogurt and strawberry juice have ability to repair blood lipid profile at hypercholesterolemia. Research and lactobacillus development potention as the cholesterol killing probiotic that to be mixed with strawberry juice is necessary to do to support community health. The purpose of this reasearch was measuring the mixture of yogurt and strawberry juice effectiveness to repair blood lipid profile. The design of this research that to be used was experimental by pretest and posted randomized control design progam. The sample of this research was thirty white mice (Rattus Norvegicus). Cholesterol Total, HDL and LDL to be analyzed by WI-M-KK2 BLK-SB methode (Clinical Chemstry Auto Analyzer) using tool Selectra E Auto Analyzer. The data was analyzed by Anova test, continued by LSD test using computer program. The result after giving mixture of yogurt and strawberry juice with the dosage 2ml and 3ml per day could obviously reduce LDL Level (p<0,05), Cholesterol Total (p<0,05) and to increase HDL Level (p>0,05). The differentiation in dosis giving showed unmeaning reduction result (p>0,05). Conclusion, the mixture of yogurt and strawberry juice could repair blood lipid profile, where it's proved to reduce drastically choleterol Total Level, LDL in 30 days.

... Dan diperkenalkanmetode bagi hasil (mudharabah) untuk menganalisa finansial dan kriteria kela... more ... Dan diperkenalkanmetode bagi hasil (mudharabah) untuk menganalisa finansial dan kriteria kelayakan investasi industri pikel pepaya. URI: http://repository.ipb.ac.id/handle/123456789/ 40224. Date: 1998. Files in this item. Files, Size, Format, View. ...