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All Journal BIOLINK (Jurnal Biologi Lingkungan, Industri, Kesehatan) Jurnal Dedikasi Masyarakat Journal of Applied Agricultural Science and Technology LOGISTA - Jurnal Ilmiah Pengabdian kepada Masyarakat Abdi: Jurnal Pengabdian dan Pemberdayaan Masyarakat Science Midwifery Lumbung Farmasi : Jurnal Ilmu Kefarmasian Warta Pengabdian Andalas: Jurnal Ilmiah Pengembangan Dan Penerapan Ipteks Journal of Nutrition Science
Melia, Sri
Fakultas Peternakan, Universitas Andalas
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Dentistry Education Engineering Environmental Science Health Professions Immunology & microbiology Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

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Perbaikan Sanitasi dan Higienis Kerupuk Kulit IKM Aulia di Kabupaten Agam, Provinsi Sumatera Barat Indri Juliyarsi; Sri Melia; Deni Novia

Publisher : Universitas Muhammadiyah Parepare

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (324.445 KB) | DOI: 10.31850/jdm.v3i1.450

Abstract

Skin crackers from IKM Aulia in Agam Regency, are already well-known and popular as regional superior products that have great potential to be developed. The purpose of this service is to improve sanitation and hygiene aspects and to improve spatial planning in accordance with the provisions of the SSOP (Sanitation Standard Operating Procedures) and GMP (Good Manufacturing Practice). Approval methods are offered to support the discussion program's knowledge of training and consultation methods through lecture and discussion methods. The focus of activities is to renovate the production space and promote the improvement of sanitation and hygiene during production and sanitation equipment. Service is applied to applications and applications of appropriate technology. Mitra is very enthusiastic about increasing the area of tourism and hygienic production through the use of cleaning tools for wet and safe skin production rooms quickly and hygienically. Increased storage space for leather crackers is equipped with a container box so that the shelf life of the skin can be extended after drying, as well as an increase in production space, layout so that production can run well, meeting SSOP and GMP requirements in production.
Perbaikan Mutu dan Produksi Telur Asin pada Kelompok Usaha Telur Asin di Sicincin, Kabupaten Padang Pariaman Deni Novia; Indri Juliyarsi; Sri Melia
LOGISTA - Jurnal Ilmiah Pengabdian kepada Masyarakat Vol 2 No 1 (2018)
Publisher : Department of Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Andalas Kampus Limau Manis - Padang, Sumatera Barat Indonesia-25163

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (627.272 KB) | DOI: 10.25077/logista.2.1.1-14.2018

Abstract

ABSTRAK: Sicincin merupakan salah satu produsen telur asin yang cukup besar di Padang Pariaman. Jumlah produsen telur asin di daerah ini berkisar antara 8-10 produsen, dengan produksi harian rata-rata sekitar 500-1500 butir telur untuk satu produsen, namun pada waktu lebaran sampai 2000-5000 butir, namun pemasaran terbesar hanya di daerah ini saja, memiliki rasa khas, disukai sehingga masih terbuka peluang pemasaran yang lebih luas sebagai makanan khas dari Sicincin. Faktor terpenting yang menjadi kendala pemasaran adalah umur simpan telur asin yang pendek (paling lama sekitar 2-3 hari) dan mutu yang kurang konsisten. Metode pelaksanaan kegiatan ini adalah penyuluhan, demonstrasi, pelatihan, konsultasi dan diskusi dilanjutkan dengan evaluasi. Kelompok usaha telur asin Sicincin sangat antusias dengan hadirnya 1) pengenalan teknologi pengolahan dengan berbagai metode yang dapat memperpanjang umur simpan hingga 1 bulan atau lebih dan 2) demonstrasi dan pelatihan berbagai telur asin aneka rasa dengan label dan kemasan yang menarik. Kelompok usaha telur asin di Sicincin disarankan untuk menerapkan teknologi pengolahan dengan metode yang tepat dan aneka rasa telur asin dengan label dan kemasan yang menarik untuk meningkatkan mutu produknya.Kata kunci: Mutu, Pemasaran, Produksi, Produsen telur asin, Umur simpan Quality Improvement and Production of Business Group Salted Eggs in Sicincin, Padang Pariaman RegencyABSTRACT: Sicincin is one of the largest producers of eggs in Padang Pariaman. The number of producers of salted eggs in this area ranges from 8-10 producers, with average daily production of about 500-1500 eggs for one producer, but at the time of Eid to 2000-5000 grains, it is intact only in the area alone, has a unique taste, favored and still open wider marketing opportunities as specialties of Sicincin. The most important factor to be the marketing goal is the short shelf life of briny eggs (at most about 2-3 days) with less consistent quality. Methods of implementation of this activity are counseling, demonstration, training, consultation and follow-up discussion with evaluation. Sicincin salted egg business group was very enthusiastic with the presence of 1) introduction of processing technology with various methods that can save shelf life up to 1 month or more and 2) innovation and development of various kinds of flavors with labels and packaging of interest.Keywords: Quality, Marketing, Production, Producers of salted eggs, Shelf life
(THE ARTICLE HAS BEEN DRAWN BY AUTHOR) KUALITAS MIKROBIOLOGIS SUSU KAMBING FERMENTASI MENGGUNAKAN STARTER Lactobacillus fermentum strain NCC2970 PADA PENYIMPANAN SUHU REFRIGERATOR Ferawati Ferawati; Sri Melia; Endang Purwati; Iskandar Zulkarnain; Hendri Purwanto
Jurnal Ilmu dan Teknologi Terapan Pertanian Vol 3 No 1 (2019): Journal of Applied Agricultural Science and Technology
Publisher : Politeknik Pertanian Negeri Payakumbuh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32530/jaast.v3i1.70

Abstract

The article has been drawn by author
The Antibacterial Activity Test Comparison of Green and Black Tea Ethanol Extract (Camellia sinensis) Against Propionibacterium acnes Aliyah Fahmi; Sumaryati Syukur; Zulkarnain Chaidir; Sri Melia
Science Midwifery Vol 10 No 2 (2022): April: Science Midwifery
Publisher : Institute of Computer Science (IOCS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35335/midwifery.v10i2.544

Abstract

A study was conducted in connection with the comparison of antibacterial activity tests between ethanol extracts from green tea leaves and black tea leaves (Camellia sinensis) against Propionibacterium acnes. There were obtained by a softening technique that was softened for 24 hours. The filtrate was then concentrated to give a concentrated extract and evaporated ethanol content. The concentrated extract was then diluted with distilled water to extract 5%, 10%, and 15% concentration variations. The test method for inhibitory activity was the disc method using distilled water as a negative blank. The results obtained with blank, 5%, 10% and 15% green tea were 0. 5.25; 7.05 and 7.95 mm and black tea ethanol extract were 0; 2.50; 3.20 and 5.30 mm. The conclusion of this study is that the concentration of the extract is directly proportional to its inhibitory power, and the green tea ethanol extract is more potent than the black tea ethanol extract, so both can be used as antibacterial agents against P. acnes.
GREEN TEA ETHANOL EXTRACT EFFICACY AGAINST PSEUDOMONAS AERUGINOSA Aliyah Fahmi; Sumaryati Syukur; Zulkarnain Chaidir; Sri Melia
BIOLINK (Jurnal Biologi Lingkungan Industri Kesehatan) Vol 9, No 1 (2022): August
Publisher : Universitas Medan Area

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31289/biolink.v9i1.7336

Abstract

Research about green tea ethanol extract efficacy against Pseudomonas aeruginosa has been done. The green tea leaves were sourced from tea distributor in Sidamanik District, North Sumatra, Indonesia. Green tea leaves extract was obtained by maceration technique in which green tea leaves were soaked with ethanol 96% for 24 hours. After that, the filtrate was concentrated to be thick extract with no liquid content again.  After that, the concentrated extract was made by 5%, 10% and 15% as extract variations. The efficacy of green tea ethanol extract against Pseudomonas aeruginosa  was signed by increasing the inhibitory diameter that using disc method, in which the distilled water was used as negative blank. The results obtained for blanks, 5%, 10% and 15% extracts were 0; 1.85; 2.9 and 4.45 mm. The conclusion of this study is that the concentration of the extract is increasing proportionally to its inhibitory power, the higher of extract concentration is higher of its inhibitory activity against Pseudomonas aeruginosa. The conclusion described the green tea ethanol extract was effective to be antibacterial agent against Pseudomonas aeruginosa.
Isolasi dan Karakterisasi Bakteri Asam Laktat dari Teh Hijau Fermentasi Aliyah Fahmi; Sumaryati Syukur; Zulkarnain Chaidir; Sri Melia
Lumbung Farmasi: Jurnal Ilmu Kefarmasian Vol 3, No 2 (2022): Juli
Publisher : UNIVERSITAS MUHAMMADIYAH MATARAM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/lf.v3i2.9645

Abstract

ABSTRAKTeh hijau adalah jenis teh yang tidak mengalami proses fermentasi akan tetapi mengalami proses pengeringan dan penguapan daun. Teh hijau memiliki aktivitas antioksidan yang tinggi karena kandungan katekin di dalamnya. Namun bioavaibilitas katekin teh hijau berkurang pada saluran cerna karena kurang stabil. Kehadiran probiotik pada teh hijau diharapkan mampu meningkatkan bioavaibilitasnya. Bakteri Asam Laktat (BAL) merupakan kelompok bakteri baik yang merupakan probiotik yang berperan dalam menyehatkan saluran cerna. Peneltian ini bertujuan untuk mengisolasi dan menguji karakterisasi BAL dari Teh Hijau Fermentasi. Teh hijau yang berasal dari Distributor Teh Juma, Kecamatan Sidamanik difermentasi dengan gula aren dan madu hutan dengan variasi waktu 24, 48 dan 72 jam pada suhu rendah. Teh hijau fermentasi kemudian diisolasi kemudian diencerkan dengan pengenceran 10-5 dan 10-6. Hasil inkubasi selama 48 jam diperoleh kemudian dimurnikan dengan metode streak dan diinkubasi kembali selama 24 jam kemudian diuji karakterisasinya secara morfologi, pewarnaan gram, uji katalase dan uji fermentasi. Hasil yang diperoleh adalah pada uji morfologi positif BAL dengan ciri-ciri terlihat koloni tunggal dengan bentuk bulat, licin, warna putih kekuningan.dan terbentuk zona bening di sekitar koloni. Hasil pewarnaan positif BAL dengan ciri-ciri bakteri gram positif ditunjukkkan oleh warna biru ke ungu. Hasil uji katalase ditunjukkan dengan ciri-ciri  tidak menghasilkan gelembung udara yang menandakan adanya BAL karena BAL tidak mengandung oksigen serta uji fermentasi yang ditunjukkan dengan tidak terbentuknya gelembung udara pada tabung Durham yang menandakan tipe fermentasi BAL adalah homofermentatif. Kata kunci : Isolasi; Karakterisasi; Bakteri asam laktat; Teh hijau; Fermentasi.ABSTRACTGreen tea is a type of tea that does not undergo a fermentation process but undergoes a process of drying and evaporation of the leaves. Green tea has high antioxidant activity due to the catechin content in it. However, the bioavailability of green tea catechins is reduced in the gastrointestinal tract because it is less stable. The presence of probiotics in green tea is expected to increase its bioavailability. Lactic Acid Bacteria (LAB) is a group of good bacteria which are probiotics that play a role in healthy gastrointestinal tract. This study aims to isolate and test the characterization of LAB from Fermented Green Tea. Green tea from Juma Tea Distributor, Sidamanik District was fermented with palm sugar and forest honey with variations of 24, 48 and 72 hours at low temperature. The fermented green tea was isolated and then diluted with 10-5 and 10-6 dilutions. The results of incubation for 48 hours were obtained and then purified by streak method and incubated again for 24 hours and then tested for morphological characterization, gram staining, catalase test and fermentation test. The results obtained were a positive morphological test of LAB with the characteristics of a single colony being seen with a round, smooth, yellowish white color, and a clear zone was formed around the colony. The results of positive LAB staining with gram-positive bacteria are indicated by a blue to purple color. The results of the catalase test are indicated by the characteristics of not producing air bubbles which indicate the presence of LAB because LAB does not contain oxygen and the fermentation test is indicated by the absence of air bubbles in the Durham tube which indicates the type of LAB fermentation is homofermentative. Keywords : Isolation; Characterization; Lactic acid bacteria; Green tea; Fermentation;
GREEN TEA ETHANOL EXTRACT EFFICACY AGAINST PSEUDOMONAS AERUGINOSA Aliyah Fahmi; Sumaryati Syukur; Zulkarnain Chaidir; Sri Melia
BIOLINK (Jurnal Biologi Lingkungan Industri Kesehatan) Vol. 9 No. 1 (2022): August 2022
Publisher : Universitas Medan Area

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31289/biolink.v9i1.7336

Abstract

Research about green tea ethanol extract efficacy against Pseudomonas aeruginosa has been done. The green tea leaves were sourced from tea distributor in Sidamanik District, North Sumatra, Indonesia. Green tea leaves extract was obtained by maceration technique in which green tea leaves were soaked with ethanol 96% for 24 hours. After that, the filtrate was concentrated to be thick extract with no liquid content again.  After that, the concentrated extract was made by 5%, 10% and 15% as extract variations. The efficacy of green tea ethanol extract against Pseudomonas aeruginosa  was signed by increasing the inhibitory diameter that using disc method, in which the distilled water was used as negative blank. The results obtained for blanks, 5%, 10% and 15% extracts were 0; 1.85; 2.9 and 4.45 mm. The conclusion of this study is that the concentration of the extract is increasing proportionally to its inhibitory power, the higher of extract concentration is higher of its inhibitory activity against Pseudomonas aeruginosa. The conclusion described the green tea ethanol extract was effective to be antibacterial agent against Pseudomonas aeruginosa.
Penerapan Teknologi Pengemasan pada UKM Rendang Telur di Kabupaten Lima Puluh Kota Sri Melia; Indri Juliyarsi; Deni Novia; Ade Sukma; Yulianti Fitri Kurnia; Rizki Dwi Setiawan; Sonia Pratiwi; Rola Amelia Putri
ABDI: Jurnal Pengabdian dan Pemberdayaan Masyarakat Vol 5 No 2 (2023): Abdi: Jurnal Pengabdian dan Pemberdayaan Masyarakat
Publisher : Labor Jurusan Sosiologi, Fakultas Ilmu Sosial, Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/abdi.v5i2.385

Abstract

Rendang telur merupakan salah satu produk makanan khas dari Sumatra Barat, yang dibuat dari telur dan tambahan bumbu rendang. Salah satu UKM yang sedang berkembang adalah Usaha Rendang Keluarga yang terletak di Jorong Talago, Nagari Talago Tujuah Koto, Kecamatan Guguak, Kabupaten Lima Puluh Kota. Usaha rendang telur Keluarga masih menggunakan kemasan transparan Plastik PP tanpa label sehingga terlihat tidak menarik dan mempengaruhi terhadap penjualan produk. Tujuan dari kegiatan ini adalah memberikan pengenalan dan penerapan teknologi pengemasan (kemasan dan label) sehingga dengan adanya alih teknologi tepat guna diharapkan dapat meningkatkan produksi dan pemasaran UKM. Metode kegiatan dilakukan dengan metode ceramah dan diskusi mengenai teknik pengemasan dan pelabelan, serta pelatihan untuk mempraktekan penerapan teknologi tepat guna dalam kemasan sehingga menghasilkan produk yang higienis dan berkualitas. Hasil pelaksanaan kegiatan ini terlihat antusiasme dan respon positif dari pemilik UKM usaha rendang Keluarga dengan adanya perubahan kemasan yang sebelumnya menggunakan plastik PP bening tanpa ada label kemasan menjadi menggunakan kemasan standing pouch aluminium foil dengan label kemasan. Perubahan kemasan rendang telur diharapkan dapat mempertahankan kualitas produk selama penyimpanan, distribusi, dan pemasaran produk, dapat memperpanjang umur simpan produk serta meningkatkan penampilan produk menjadi lebih menarik.
Sensory Properties of Dadih Jelly Candy with The Addition of Clitoria Ternatea Flower Extract Indri Juliyarsi; Sri Melia; Rizki Dwi Setiawan; Sugeng Pangestu
Journal of Nutrition Science Vol 4, No 1 (2023): May, 2023
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jns.v4i1.7490

Abstract

An essential aspect of food product development is the sensory evaluation of product characteristics to test consumer acceptance. Characteristic properties, such as color, texture, flavor, and aroma, significantly affect the perception and acceptance of consumers. This study aimed to determine the effect of adding various concentrations of Clitoria ternatea flower (CTF) extract to dadih jelly candy on the physical properties of color and sensory properties, especially on quality characteristics and levels of consumer acceptance, using a hedonic test. This study used an experimental randomized block design divided into five treatments with the addition of CTF extract at concentrations of 0%, 0.5%, 1%, 1.5%, and 2%. The results showed that the CTF extract had a significant effect on the level of brightness (L*), the hedonic quality of color, and the hedonic color test, but had no significant effect on the value of a* (redness), b* (yellowness), and the hedonic quality and hedonic test of texture, flavor, and aroma of dadih jelly candy. The addition of 0.5% CTF extract was characteristic of dadih jelly candy that the panelists liked the most. It has a slightly soft texture, slightly sweet flavor, slightly dadih aroma, and high brightness.
Pengembangan Pemasaran Susu Kambing Melalui Media Sosial pada CV Rokir Farm, Kabupaten Agam, Sumatera Barat Ratni Prima Lita; Indri Juliyasri; Sri Melia; Devi Yulia Rahmi; Fatma Poni Mardiah; Meuthia Meuthia; Rahmat Eka Putra
Warta Pengabdian Andalas Vol 30 No 2 (2023)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat (LPPM) Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jwa.30.2.232-237.2023

Abstract

CV Rokir Farm, Agam Regency, West Sumatra Province, produced a long-established business. It is engaged in dairy farming to produce goat's milk. The main problem is developing product quality that can upgrade the marketing product's performance. This community service activity aimed to increase business growth, develop product competitiveness to reach markets outside the Agam Regency and accelerate the diffusion of technology and management from universities to partners. The activity was carried out in 3 stages: preparation, implementation, monitoring and evaluation. The result of this activity was an increase in promotion through social media. This activity resulted in several suggestions, such as 1) Partners are invited to continue activities to control the production process from raw materials to finished products, 2) Partners continue to increase the use of social media for online marketing and increase traditional marketing to expand marketing, 3) Computer investment is needed for development products, 4) It is necessary to develop galleries and farmer's cooperatives to help business growth, and 5) There is a need for vigorous promotion to market products.
Co-Authors Ade Sukma D. Novia Devi Yulia Rahmi Endang Purwati RN fahmi, Aliyah - Fatma Poni Mardiah Ferawati, . Hendri Purwanto Indri Juliyarsi Indri Juliyasri Iskandar Zulkarnain Meuthia Meuthia Meuthia Meuthia Rahmat Eka Putra Rizki Dwi Setiawan Rola Amelia Putri Sonia Pratiwi Sugeng Pangestu Sumaryati Syukur Yulianti Fitri Kurnia Zulkarnain Chaidir