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All Journal Jurnal Tumbuhan Obat Indonesia CEMARA Jurnal Riset Kimia Jurnal Optimasi Sistem Industri Jurnal Agroindustri Jurnal Litbang Industri Sistemasi: Jurnal Sistem Informasi Industria: Jurnal Teknologi dan Manajemen Agroindustri Seminar Nasional Teknologi Informasi Komunikasi dan Industri Journal of Applied Agricultural Science and Technology Jurnal Teknologi Pertanian Gema Agro Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat Jurnal Hilirisasi IPTEKS (JHI) Jurnal Teknologi Pertanian Andalas JURNAL REKAYASA Warta Pengabdian Andalas: Jurnal Ilmiah Pengembangan Dan Penerapan Ipteks International Journal of Economic, Business, Accounting, Agriculture Management and Sharia Administration (IJEBAS) AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Oil Palm Research and Review Jurnal Litbang Industri Journal of Scientech Research and Development SAINTI: Majalah Ilmiah Teknologi Industri Cross-border

Novizar Nazir

Fakultas Teknologi Pertanian Universitas Andalas

Author-ID : 2379360

Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Dentistry Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mathematics Mechanical Engineering Medicine & Pharmacology Public Health Social Sciences Veterinary Other

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Karakteristik Bioplastik dari Pati Biji Durian dan Pati Singkong yang Menggunakan Bahan Pengisi MCC (Microcrystalline Cellulose) dari Kulit Kakao Rozi Atifah Nur; Novizar Nazir; Gunarif Taib
GEMA AGRO Vol 25 No 1 (2020)
Publisher : Fakultas Pertanian, Universitas Warmadewa

Starch-based bioplastics are safe for the environment. One source of starch that can be used is durian seed flour and cassava flour. Bioplastics made from starch have several disadvantages, so they need to be supported. One material that can be used for support is microcrystalline cellulose (MCC). This study aimed to determine the effect of mixing of durian seeds starch with cassava starch on the characteristic of bioplastic supported by MCC. This study used a Completely Randomize Design (CRD) with 5 treatments and 3 replications. Data were analyzed using analysis of variance (ANOVA) and continued with Duncan’s New Multiple Range Test (DNMRT) at 5% level. The treatment in this study was the mixing durian seeds starch with cassava starch (0%:100%, 20%:80%, 30%:70%, 40:60%, 50%:50%). The results showed that mixing durian seed starch with cassava starch significantly affected thickness and elongation. Based on the analysis of bioplastic characteristics, the best bioplastics were found in treatment E (addition of durian seed starch 50%: cassava starch 50%) with a thickness of 0.27 mm, tensile strength value of 7.17%, elongation of 0.13% and water absorption 91.46%.

Pengaruh Komposisi Arang Sekam Padi dan Arang Kulit Biji Jarak Pagar Terhadap Mutu Briket Arang Nilma Yuliza; Novizar Nazir; Masrul Djalal
Jurnal Litbang Industri Vol 3, No 1 (2013)
Publisher : Institution for Industrial Research and Standardization of Industry - Padang

Briquette is a fuel derived from biomass. Biomass used in this study were rice husks and Jatropha seed husks. Adhesives are materials which are used to provide adhesion to the briquettes. Adhesives used was 5% of the weight of charcoal. Briquettes are made from jatropha seed husks is higher in density and compressing strength, but lower in the water content, carbon and calorific value. While briquettes made from rice husk has a high calorific value and flammable, but lower in density and compressing strength. The purpose of this study to determine the effect of different composition levels of rice husk and jatropha seeds husks to briquettes quality according to Indonesian National Standard SNI 01-6235-2000 for briquettes. The design used was Completely Randomized Design (RCD), with 4 treatments and 3 replications. In this study, the composition of jatropha seeds husks and rice husk were as follow: 30%: 70%; 25%: 75%; 20%: 80%; and 15%: 85%. Each product was then analyzed chemically and physically. Data were analyzed using the F test followed by a test of Duncan's New Multiple Range Test (DNMRT) on the significant level of 5%. The results of this study indicated that the composition of the material for briquettes were significantly effect on moisture content, ash content, heating value, volatile matter, fixed carbon, density and compressive strength as well as the combustion rate. The average value of ash content, heating value quality, volatile matter and the density of the wood yet meet the SNI 01-6235-2000 for briquette. While the average value of moisture content, fixed carbon, compressing strength meet SNI 01-6235-2000 standard for briquettes. The results showed that the best briquette was the composition treatment of 30%: 70% (30% of jatropha seed husks: 70% of rice husks) with a calorific value of 3906.27 cal/g.ABSTRAKBriket arang merupakan bahan bakar yang berasal dari biomassa. Biomassa yang digunakan dalam penelitian ini adalah sekam padi dan kulit biji jarak pagar dengan pemakaian perekat 5% dari berat arang. Briket arang adalah arang yang diolah lebih lanjut menjadi bentuk briket yang dapat digunakan untuk keperluan energi sehari-hari. Briket yang terbuat dari kulit biji jarak pagar lebih tinggi di dalam kerapatan dan keteguhan tekan, tetapi lebih rendah di dalam kadar air, karbon terikat dan nilai kalor. Sedangkan briket yang terbuat dari sekam padi memiliki nilai kalor yang cukup tinggi dan mudah terbakar, tetapi lebih rendah di dalam kerapatan dan keteguhan tekan. Penelitian ini bertujuan untuk mengetahui pengaruh perbedaan tingkat perbandingan komposisi arang sekam padi dengan arang kulit biji jarak pagar terhadap mutu briket arang yang dihasilkan dan mendapatkan komposisi terbaik dalam pembuatan briket arang berdasarkan SNI 01/6235/2000 briket arang kayu. Rancangan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan 4 perlakuan dan 3 ulangan, dengan perlakuan tingkat perbandingan komposisi arang kulit biji jarak pagar dengan arang sekam padi sebanyak 30%:70%, 25%:75%, 20%:80%, dan 15%:85%. Masing-masing produk tersebut kemudian dilakukan analisa kimia dan fisik. Data hasil penelitian dianalisis menggunakan uji F kemudian dilanjutkan dengan uji Duncan’s New Multiple Range Test (DNMRT) pada taraf nyata 5%. Hasil penelitian ini menunjukkan bahwa komposisi bahan pembuat briket arang memberikan pengaruh yang nyata terhadap kadar air, kadar abu, kualitas nilai kalor, volatile matter, fixed carbon, kerapatan dan kekuatan tekan serta laju pembakaran. Rata-rata nilai kadar abu, kualitas nilai kalor, volatile matter dan kerapatan belum memenuhi SNI 01-6235-2000 briket arang kayu. Sedangkan rata-rata nilai kadar air, fixed carbon, kekuatan tekan memenuhi SNI 01-6235-2000 briket arang kayu. Hasil penelitian menunjukkan bahwa briket arang yang terbaik adalah pada perlakuan 30%:70% dengan nilai kalor 3906,27 kal/gram.

Utilization of mensiang (Actinoscorpus grosus L.) as a cellulose-rich material for furfural synthesis Fransiska Angelina G Rezekinta; Anwar Kasim; Novizar Nazir; F Failisnur
Jurnal Litbang Industri Vol 11, No 2 (2021)
Publisher : Institution for Industrial Research and Standardization of Industry - Padang

The cellulose content of mensiang varies from 22% in the flower to 33% in the root. This could be used as a starting point for furfural synthesis. To separate furfural, several conditions are set for the distillation and evaporation processes. The conditions were rootstock part (A), upper stem part (B), whole stem part (C), whole stem with flowers part (D), and whole stem, flowers, and root part (E). Furfural content in the mensiang plant was conducted using Gas Chromatography-Mass Spectroscopy (GCMS) for the highest yield 11.78%, D treatment. Furfural synthesized from the mensiang plant has a furfural content of 96%. Furfural's density was 1.160 g/ml, boiling point was 161 oC, refractive index was 1.5120 obrix, and its viscosity was 1.46 cp.

Empowerment of Community with the Application of Compost on the Cultivation and Post-Harvest of Onion Warnita Warnita; Nalwida Rozen; Novizar Nazir
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 4 No. 1 (2020)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Kenagarian (West Sumatra traditional village) Andaleh is located at the base of Mount Marapi in Batipuh Tanah Datar District, West Sumatra. The main livelihoods of the population are farming by planting rice, vegetable crops, ornamental plants, and cinnamon. In general, farmers in this location increase the yield of vegetables (onion) using artificial fertilizers. Sometimes it requires limited chemical fertilizer, difficult to obtain and expensive. Of course, this will burden farmers in the production of onion is a daily necessity of the community. At this location, there are many titonia plants and agricultural waste. The solution given is agricultural waste and plant processing into compost. Compost can increase growth and yield of onion bulbs. The objectives to be achieved in Community Service and Empowerment Program (KKN-PPM) activities are 1) Making compost using straw and agricultural waste and its application as organic fertilizer when mapping the red plotters, 2) Applying agricultural waste compost in the cultivation of onion 3) Processing the onion bulbs into the fried onion. The methods applied were debriefing students, counseling, training and demonstration plots with farmers. Activities that have been carried out are counseling about good onion cultivation, counseling about the benefits of organic fertilizer (compost) to 1) improve soil improvement and sources of nutrients for plants. 2) training to make compost from straw and agricultural waste using Effective Microorganism EM-4, 3) supporting compost application in onion cultivation in farmers' fields and 4) processing of fried onion.

The Concept of Green Human Resource Management in Industry Riandy Mardhika Adif; Jufriadif Na`am; Novizar Nazir
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 4 No. 1 (2020)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v4i1.35

The integration of environmental management into Human Resource Management (HRM) is called Green HRM. There is a growing need for the application of Green HRD in industry. The objective of this review is to explore green human resource management practices of organizations in the industry based on the existing literature. Based on this review, it is concluded that by understanding and increasing the scope and depth of green HRM practices, organizations can improve their environmental performance in a more sustainable manner than before. The green HRM practices are more powerful tools in making organizations and their operations in industry green. The green performance, green behaviors, green attitude, and green competencies of human resources can be shaped and reshaped through the adaptation of green HRM practices.

Life Cycle Assessment of Local Rice Production at Limau Manis Padang, West Sumatra Shabrina Nashya Aswin; Wiwit Juita Sari; Nurul Hathiqah; Rahma Dzulqa Dzulqa; Idil Saputra; Rilda Gumala; Aprialis Aprialis; Rahmatika Rahmatika; Novizar Nazir
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 4 No. 2 (2020)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v4i2.44

Limau Manis is an area that is famous for producing rice, known as 'Sokan Limau Manis rice'. The development of sokan rice as a local product of Padang City can encourage increased rice production. The increase in production will affect the quality of the environment as a result of the entire series of sokan rice production activities. To find out the amount of emissions that can be generated from the Sokan Limau Manis rice production process, it is necessary to do an analysis using a Life Cycle Assessment (LCA). The LCA method can help identify and analyze the production cycle, the stages of the process, the flow of materials and materials as well as the energy that occurs during the rice production process in a comprehensive manner. Furthermore, the LCA method is able to provide an overview of the environmental impacts that can be generated from a series of rice production processes in which the implementation uses input raw materials that have the potential to damage the environment such as the use of chemical fertilizers. This research was conducted in Limau Manih Village, Pauh District, Padang City. The data used are primary data obtained from field observations and interviews with related parties. Primary data include the life cycle of rice, input and output of raw materials needed at each stage of the life cycle, as well as the use of tools and machinery at each stage of the life cycle. Secondary data includes the way the calculations are carried out, the value of emissions, and energy conversion. Sokan rice production system includes cultivation activities, rice refining until the final rice product is obtained requires input and energy consumption in the form of seeds, fertilizer, and diesel fuel as fuel. The development of Life Cycle Inventory (LCI) in the LCA analysis helps facilitate the process of data inventory in identifying the flow of raw materials in one production cycle of a product. The results of the analysis show that sokan rice produces emissions of 1.94 kg CO2eq / kg of rice produced with a total energy use value of 11,363.7 MJ / ton of rice. The largest CO2 emissions come from production and transportation activities, while the largest value of non-CO2 emissions comes from the stage of rice cultivation in the form of CH4 emissions. The value of CH4 emissions is influenced by the high use of fertilizers on the land. The improvement of the current system is more focused on reducing the consumption of synthetic fertilizers and increasing the use of organic materials and reuse of production waste to reduce the value of emissions on land and the environment

The Effect of the addition of Durian (Durio Zibethinus Murr) Flesh on Gayo Arabica Wine Coffee Characteristics Wanda Krisna Dinata; Novizar Nazir; Gunarif Taib
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 5 No. 1 (2021)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

The effect of durian flesh on the characteristics of Gayo Arabica wine coffee quality by fermentation methods has been investigated. This study aims to determine the effect of giving durian flesh to the characteristics of the Arabica Gayo wine coffee and to determine the optimum addition amount of durian flesh. This study used a completely randomized design (CRD) with 5 treatments and 3 replications. Data analysis using ANOVA was then continued with Duncan's New Multiple Range test (DNMRT) at a significance level of 5%. The treatments were: the addition of durian flesh 0, 25, 50, 75, and 100 g to 1000 g of a coffee cherry. Based on the sensory test, the highest score was obtained by adding 0 g of durian flesh to 1000 g coffee cherry (Score: 76.5) which was followed by the addition of 75 g of durian pulp to 1000 g coffee cherry (score: 72.75). The results showed that the addition of durian pulp had a significant effect on the ash content and caffeine content but did not significantly affect the water content. It can be seen that the addition of durian flesh for fermentation for 30 days is not suitable, because it can cause over-fermentation Over fermentation can cause a decrease in the sensory score of the arabica wine coffee.

Optimization of temperature and extraction time for the nutritional and phytochemical contents of corn bran with ultrasonic-method Haslina Haslina; Dewi Larasati; Ery Pratiwi; Novizar Nazir; Ika Fitriana
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 5 No. 3 (2021)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

One of the natural antioxidants sources that have the potential to be utilized as raw material for functional food is corn bran. Corn bran is a by-product of the milling process of corn that is gaining attention as a functional food is increasing in recent years. This study aimed to optimize temperature and extraction time for the nutritional and phytochemical contents of corn bran with ultrasonic-method. Optimized Custom Design was applied to investigate the effect of experimental factors on the nutritional and phytochemical contents. This study used Randomized Block Design (RBD) arranged in-factorial with 3 treatments, namely temperature and time of extraction. Temperature: A1=500C, A2=550C, A3=600C, and A4=650C, and time: B1=10 minutes, B2=15 minutes, B3=20 minutes, and B4=25 minutes. The data obtained were analyzed statistically using ANOVA with a significance level of 95% and then processed with Software DX13.0 ® program. The results of the research show the formula of the experiment which is optimal at a temperature of 500C and 10 minutes. In this condition, the result is the yield at 38.34%, nutritional contents (water at 9.17%; ash at 0.33%; fat at 1.33%, protein at 4.40%, carbohydrates at 85.47%; and crude fiber at 1.88%. produce yield 38.34%, and phytochemical contents (total phenols at 1778.07 µg GAE/g. flavonoids at 92.11 µg GAE/g, vitamin C at 5.84 mg, antioxidant activity at 43.33%, and tannins at 0.11%). This study implies that there is an increase in added value from the conversion of corn bran into nutrient-rich products and has a promising phytochemical content.

Physicochemical, Fatty Acid and Sensory Profile of Cocoa Butter Produced from Fermented and Non-Fermented Cocoa Butter Novia Andriani; Rina Yenrina; Novizar Nazir
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 4 No. 3 (2020)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

The study aimed to explore the influence of fermentation and non-fermentation on cocoa processing (Theobroma cacao L.) on physical properties, chemical properties, fatty acid profiles and sensory properties of cococa butter. The study was conducted using an experimental method with two treatments and three replications. Analysis of cocoa butter consisted of yield, color, moisture content, free fatty acids, iod numbers, peroxide numbers, determination of fatty acid profile using GC-MS, and analysis of sensory properties. The results showed that the yield was between 20.82-21.00%. The color of fermented cocoa butter has a value of L* 17.88, a*8.70, and b*7.99 while for nonfermented cocoa butter has a value of L* 14.88, a* 8.96, and b* 6.78, water content between 0.10-0.12%, free fatty acids 0.51-0.56%, iod numbers 26.40-26.50 g I2/100g, peroxide numbers between 0.40-0.70 meq peroxide/kg fat, 190.23-191.40 mg KOH/g fat. The fatty acid profile using GC-MS showed that the dominant fatty acid constituents contained in fermented and nonfermented cocoa fats are oleic acid (29.39-29.57%), heptadecanoic acid (25.85-26.77%), and palmitic acid (21.49-21.83%). Based on sensory analysis of cocoa butter with fermented treatment is preferred because it has a more attractive color, taste, and aroma compared to nonfermented cocoa butter.

Study of Herbal Toothpaste Made from Virgin Coconut Oil and Gambier (Uncaria gambir Roxb) Zaadah Zaadah; Novizar Nazir; Novelina Novelina
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 4 No. 3 (2020)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

The purpose of this study was to find out the effect of utilizing virgin coconut oil (VCO) and gambir (Uncaria gambir Roxb) in several combinations on the manufacture of herbal toothpaste on its characteristics and antibacterial activity. The research design used is a Completely Randomized Design (CRD) with five treatments and three repeats so that in this study 5 x 3 there were 15 combinations of treatments. The resulting research data is then analyzed using the F test and if the data differs is real then proceed with the Duncan News Multiple Range Test (DNMRT) tests to find out the 5% significance level between treatments. The determination of formulations in the manufacture of toothpaste using a concentration of 10% VCO as a toothpaste base refers to the previous research formula and the addition of 0.9%, 1.8%, 2.6%, 3.5%, and 4.3% of gambier. Based on research that has been done, it can be concluded that the addition of gambir concentrations has a real influence on the pH value and foam formation but does not affect homogeneity, hedonic values (color, aroma, taste, texture, and overall value) and the diameter of the bland zone against Streptococcus mutans bacteria. The best toothpaste preparation is treatment 3, which is the addition of 2.6% of the toothpaste base preparation with a pH value of 8.42, homogeneous, foam height of 10.70 mm, color preference (3.85), the aroma (4.25), flavor (3.30), texture (3.45), overall (3.80), strong indicator bland zone diameter (34.55 mm).

Co-Authors ., Yusniwati ADIF, RIANDY MARDHIKA Aisman Aisman Aisman Aisman Alfi Asben Anak Agung Ketut Sudharmawan Anak Agung Sagung Putri Risa Andriani Andriani, Novia Anggraini, Tuty Anwar Kasim Aprialis Aprialis Aprialis, Aprialis Aswin, Shabrina Nashya Atqonnul Fadli Cesar Wellya Refdi Cesar Welya Refdi Daimon Syukri Desniorita Desniorita Dewi Larasati Dewi Larasati, Dewi Diana Sylvi Dina Rahmayanti Dinata, Wanda Krisna Dzulqa, Rahma Dzulqa Eko Rini Indrayatie Ery Pratiwi F Failisnur Fachrur Rozi Farida Yani Fauzan Azima Felga Zulfia Radiana Felga Zulfia Rasdiana Felga Zulfia Rasiana fitriana, ika Fitriana, Ika Fransiska Angelina G Rezekinta Gumala, Rilda Gunarif Taib Gustiarini Rika Putri Hasbullah Hasbullah Haslina Haslina Haslina Haslina Hathiqah, Nurul Hendra Saputra Hendra Saputra Hijratun Amini Idil Saputra Irfan Suliansyah Ismed Ismed Ismed Ismed Jufriadif Na`am, Jufriadif Kamil, Insannul Krisnawan Kalimutu Leffy Hermalena Leffy Hermalena Lubis, Alfian Syukri Lucia Saraswati Mardesci, Hermiza Masrul Djalal Masrul Djalal Melinda Noer Nalwida Rozen Neswati Neswati Neswati Neswati Ni Luh Putu Putri Setianingsih Nilma Yuliza Nilma Yuliza, Nilma Ninsix, Retti Nofialdi, Nofialdi Norman Ferdinal Norman Ferdinal Novelina Novia Andriani Nurul Hathiqah Pratiwi, Ery Purnama Dini Hari Rahma Dzulqa Dzulqa Rahma Yanti, Nika RAHMAT SYAHNI Rahmatika Rahmatika Rahmatika, Rahmatika Rahmayani Rahmayani Reni Koja Retti Ninsix Riandy Mardhika Adif Rika Ampuh Hadiguna Rilda Gumala Rina Yenrina Rince Alfia Fadri Rince Alfia Fadri Rini B Rini Rini Rozi Atifah Nur Salim, Emil Santosa Santosa Santosa Santosa Santosa Santosa Santosa Santosa Saputra, Idil Sari, Wiwit Juita Sayuti, Kesuma Shabrina Nashya Aswin Shabrina Nashya Aswin Shinta Mutia Sari Siregar, Rahmad Syukur Syukri Arif Wanda Krisna Dinata Warnita Warnita Warnita Warnita Wellyalina, Wellyalina Welya Refdi, Cesar Widyatmani Sih Dewi Wiwit Juita Sari Yofita Sandra, S.Pd., M.Pd., Zico Farlin, Dr. Budiwirman, M.Pd., Yurniwati Yurniwati Zaadah Zaadah Zaadah, Zaadah

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