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All Journal Proceedings of Annual International Conference Syiah Kuala University - Life Sciences & Engineering Chapter LOGISTA - Jurnal Ilmiah Pengabdian kepada Masyarakat Sagu
Novi Safriani
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Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Decision Sciences, Operations Research & Management Engineering Environmental Science Industrial & Manufacturing Engineering Other

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Isolation and identification of microalgae as omega-3 sources from mangrove area in Aceh Province Sri Haryani Anwar; M. Ikhsan Sulaiman; Syarifah Rohaya; Novi Safriani
Proceedings of The Annual International Conference, Syiah Kuala University - Life Sciences & Engineering Chapter Vol 3, No 1 (2013): Life Sciences
Publisher : Syiah Kuala University

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Abstract

Omega-3 fatty acids such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) are essential fatty acids with numerous health benefits. The main sources of these fatty acids are fish and fish oils. However, fish supply is limited and the availability is uncertain. There are two main problems with regard to fish supply: overfishing and mercury contamination. In addition, food enrichment with fish oil is apparently challenging due to sensitivity of fish oil to oxidation, and fishy smell which make them less attractive to consumers. Based on above problems, alternative sources of EPA and DHA must be found. Analternative for omega-3 fatty acids are microalgae. This research aims to isolate, identify, and find microalgae biodiversity that are able to produce omega-3 fatty acids in their cells. Microalgae were isolated from fallen, senescent leaves of mangrove tree (Kandelia candel) in two locations in Aceh. The colonies were identified morphologically using light and stereo microscopes with 1000x magnifications. The results were compared with those in literatures. This research has isolated and identified some genus of microalgae thatwere predicted belong to order Labyrinthulida and family Thraustochytriidae. Morphological observations have also confirm identification of one fungi, genus Mortierella. All identified microalgae and fungi are omega-3 fatty acids producers, mainly EPA and DHA
Antifungal properties of cassava starch edible film incorporated with lemongrass essential oil YULIA ANNISA; ISMAIL SULAIMAN; NOVI SAFRIANI; M. DANI SUPARDAN
Proceedings of The Annual International Conference, Syiah Kuala University - Life Sciences & Engineering Chapter Vol 4, No 1 (2014): Engineering
Publisher : Syiah Kuala University

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Abstract

The aim of this study was to evaluate the antifungal properties of cassava edible film incorporated with lemongrass essential oil against two strains of fungal, Trichoderma sp and Penicillium sp. Edible films were prepared from a mixture of cassava starch and glycerol. Lemongrass oil (0.5%, 1%, 2%, 3% and 4% w/w) was added to edible films as natural antifungal agent. The agar disc diffusion method was used to determine the antifungal activity of cassava starch edible film. Antifungal behaviour was determined by the mold absences upon the film and by the inhibition zone formed. The experimental results showed that Trichoderma sp and Penicillium sp was not appear above the film until the fourth day. However, cassava starch edible films containing lemongrass oil did form any inhibition zone toward both of fungal
Antioxidant activities of curry leaves (Murayya koeniigi) and salam leaves (Eugenia polyantha) Novi Safriani; Normalina Arpi; Novia Mehra Erfiza; Rini Ariani Basyamfar
Proceedings of The Annual International Conference, Syiah Kuala University - Life Sciences & Engineering Chapter Vol 1, No 1 (2011): Life Sciences
Publisher : Syiah Kuala University

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This study aimed to extract the active antioxidant compounds from curry leaves (Murayya koeniigi) and salam leaves (Eugenia polyantha) using three types of solvent; water, ethanol (50%) and hexane, and determine the total polyphenols contents, activity of free radicals scavenging using DPPH (1,1-diphenyl-2-picrylhydrazyl) and ferric reducing power of the extract of those materials. The result showed that curry leaves extracted using water contain a higher amount of polyphenols than other solvent extracts, while for the salam leaves, ethanol (50%) extracts give a higher polyphenol content than others. Total polyphenols extracts had a positive correlation with antioxidant activity in both DPPH radical scavenging and ferric reducing power. Extracts that contain a high amount of polyphenols also exhibit high antioxidant activity. The result indicated that the polarity level of the solvent will determine extraction result and its antioxidant activity
PERBAIKAN MUTU KERUPUK BERBASIS SAGU DI KECAMATAN SINGKIL, KABUPATEN ACEH SINGKIL Fahrizal Fahrizal; Novi Safriani; Martunis Martunis
LOGISTA - Jurnal Ilmiah Pengabdian kepada Masyarakat Vol 4 No 1 (2020)
Publisher : Department of Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Andalas Kampus Limau Manis - Padang, Sumatera Barat Indonesia-25163

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Abstract

Kegiatan pengabdian kepada masyarakat ini bertujuan untuk menyelesaikan masalah pada mitra 1 (UKM Mandiri) dan mitra 2 (UKM Saba Sagu). Masalah mitra pertama meliputi: a. Rendahnya mutu kerupuk yang diproduksi karena tampilannya yang kurang menarik dan tidak seragam, b. Jenis dan desain kemasan kurang menarik dan informatif. Sedangkan masalah 2nd patner adalah kualitas tepung sagu yang dihasilkan tidak konsisten, terutama dari segi warna. Cara pelaksanaan pengabdian kepada masyarakat yang dilakukan oleh tim pengabdian adalah dengan memberikan informasi dan mengamalkan proses yang tepat untuk menghasilkan kerupuk dan tepung sagu yang berkualitas. Selain itu, tim pengabdian juga memberikan informasi tentang teknik pengemasan dan pentingnya sanitasi dalam pengolahan pangan, khususnya pengolahan kerupuk dan tepung sagu. Untuk mendukung pemecahan kelompok mitra bisnis, tim pengabdian membagikan peralatan untuk mendukung proses produksi kerupuk sagu. Kata kunci: Sagu, Kerupuk, Tepung sagu, Kualitas baik ABSTRACT The Service project aims to solve the problems in partners 1 (UKM Mandiri) and partner 2 (UKM Saba Sagu). Problems of 1st partner includes: a. The poor quality of produced crackers because its appearance was less attractive and not uniform, b. The type and design of packaging was less attractive and informative. Whereas problem of 2nd patner is inconsistent quality of the produced sago flour, particularly in terms of color. The method of implementation of devotion to society performed by a team of devotion is by giving information and practicing the right process to produce good quality crackers and sago flour. Furthermore, a team of devotion also provide information about the packaging techniques and the importance of sanitation in food processing, particularly the processing of crackers and sago flour. To support business partners solving groups, the service team provides the tools to support the production process.Keywords: Sago, Crackers, Sago Flour, Good quality
KAJIAN PEMBUATAN SIRUP BUAH JAMBLANG DENGAN VARIASI PERBANDINGAN AIR DAN BUAH SERTA KONSENTRASI GULA NOVI SAFRIANI; YANTI MELDASARI LUBIS; DOVIE SUFRIZAL SUFRIN
Jurnal Sagu Vol 15, No 1 (2016)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (390.179 KB) | DOI: 10.31258/sagu.v15i1.5215

Abstract

The aim of this study was to explore the processing of jamblang (Syzygium cumini) fruit into syrup. Moreover,the effect of water and fruit ratio, and sugar concentration on the characteristics of the syrup was investigated.This study was conducted using a completely randomized design factorial consisting of two factors: the ratioof water and fruit (2: 1, 1: 1, 1: 2) and the concentration of sugar (65%, 75%, 85%). The results showed thatthe best quality of the syrup based on organoleptic tests obtained from the treatment combination of waterand fruit ratio = 1: 1 with a sugar concentration of 65%. After pasteurization, the syrup had a pH value of3.89, total sugar of 88.70%, anthocyanin content of 29,73 mg/100 g, antioxidant activity of 58.74%, vitaminC content of 7,04 mg/100 ml and panelists liked its color, aroma and taste.
Co-Authors DOVIE SUFRIZAL SUFRIN Fahrizal Fahrizal Ismail Sulaiman M. Dani Supardan M. Ikhsan Sulaiman Martunis Martunis Normalina Arpi Novia Mehra Erfiza Rini Ariani Basyamfar Sri Haryani Anwar Syarifah Rohaya Yanti Meldasari Lubis Yulia Annisa