cover
Contact Name
Daimon Syukri
Contact Email
aijanslppmunand@gmail.com
Phone
+6281920081088
Journal Mail Official
aijanslppmunand@gmail.com
Editorial Address
Gd. Rektorat Lt. 2, Kampus UNAND Limau Manis, Padang 25163, West Sumatra, Indonesia
Location
Kota padang,
Sumatera barat
INDONESIA
Andalasian International Journal of Agricultural and Natural Sciences
Published by Universitas Andalas
ISSN : 27766500     EISSN : 27457885     DOI : -
is a peer-reviewed, open-access journal that publishes original research articles, review articles, as well as short communication in all areas of basic and applied natural sciences. The submitted manuscript should have relevance with basic and applied natural science. Andalasian Internasional Journal of Agricultural and Natural Sciences covers the following topics. · Applied biology · Applied chemistry · Applied physic · Agriculture Sciences · Agroindustry · Animal Science · Food science and technology · Environmental · Health and medicine · Agroindustry
Articles 29 Documents
MACRONUTRIENT CONTENT OF DRY LEAVES COMPOST BY VERMICOMPOSTING METHOD Kasam Kasam; Fajri Mulya Iresha; Alhamdy Adytama; Abdul Mutolib; Rofiqul Umam; Felga Zulfia Rasdiana; Ali Rahmat
Andalasian International Journal of Agriculture and Natural Sciences (AIJANS) Vol. 1 No. 01 (2020): Andalasian International Journal of Agricultural and Natural Sciences
Publisher : Institute of Research And Community Service, Andalas University / LPPM Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (166.082 KB) | DOI: 10.25077/aijans.v1.i01.1-8.2020

Abstract

Waste management is one of the criteria for the evaluation of Green campus and sustainable university. Organic waste takes place in concern because of the domination of waste in university, such as food waste and dry leaves waste. Mismanagement in dry leaves will promote the campus area to look dirty. One method to control the dry leaves waste is the vermicomposting process. The purpose of this research is to evaluate the macronutrient content of dry leaves compost after the vermicomposting process. The research was conducted in the Faculty of Civil engineering and Planning, Universitas Islam Indonesia, Yogyakarta. The vermicompost sample in this study refers to the quality standards according to SNI 19-7030-2004 regarding compost quality standards. The results of vermicompost content value are obtained on day 56 is Phosphor amounting to 0.194%, amounting to 0.129% Potassium, and C / N ratio of 7.73. From the data that has been obtained can be concluded that the results of vermicompost are less effective as organic compost compared to the standards.
A REVIEW: APPLICATION OF BROMELAIN ENZYMES IN ANIMAL FOOD PRODUCTS Ririn Fatma Nanda; Rini Bahar; Daimon Syukri; Nguyen Ngoc Anh Thu; Anwar Kasim
Andalasian International Journal of Agriculture and Natural Sciences (AIJANS) Vol. 1 No. 01 (2020): Andalasian International Journal of Agricultural and Natural Sciences
Publisher : Institute of Research And Community Service, Andalas University / LPPM Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (548.892 KB) | DOI: 10.25077/aijans.v1.i01.33-44.2020

Abstract

This review focuses on the use of bromelain in various applications in animal products with the latest literature so that it can provide information on what parts of this enzyme can be applied. Bromelain is a protease enzyme found in stems (EC 3.4.22.32), leaves, crowns, fruit skins, fruit flesh (EC 3.4.22.33) and fruit tubers in pineapple. Bromelain has been exploited commercially in many applications in the food industry (baking industry), drinks industry (stabilizers in beer), tenders (meat), and pharmaceuticals (anti-tumorigenic agents). However, not all types of proteins can be hydrolyzed by bromelain, such as keratin which can only be hydrolyzed by keratinase, this is because the enzymes work specifically. In animal food products, bromelain is applied as a meat tenderizer, making of protein hydrolyzate products, cheese and also fish sauce product. The application of bromelain to animal food products has proven that hydrolyzed products using this enzyme can increase umami taste, which means that bromelain has great potential when applied to animal food products. Bromelain is useful in the processing of some animal food products because bromelain works specifically and is very active in animal protein such as milk, meat and collagen.
A REVIEW: FARMERS' LOCAL WISDOM ON NATURAL RESOURCES Zuhud Rozaki; Oki Wijaya; Khamsing Keothoumma; Emil Salim
Andalasian International Journal of Agriculture and Natural Sciences (AIJANS) Vol. 1 No. 01 (2020): Andalasian International Journal of Agricultural and Natural Sciences
Publisher : Institute of Research And Community Service, Andalas University / LPPM Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (269.959 KB) | DOI: 10.25077/aijans.v1.i01.25-32.2020

Abstract

Natural resources are essential parts of human life, even the technologies continue to grow, natural resources still become a strategic sector for many countries. Many countries that don’t have many natural resources are trying to collaborate with rich countries. How people manage natural resources is very important to get maximum benefits. Local wisdom seems to have a role in managing natural resources with wise ways, get full benefits without destroying it. Natural resources, especially in terms of soil, water, plant and animal diversity, vegetation cover, climate, and ecosystem services, are fundamental for agricultural systems' structure and function. Therefore how farmers are managing their farming can be seen as farmers are managing natural resources. Farmers’ local wisdom on natural resources can be seen in the shape of how farmers managing their farming activities with various ways that they learned or got from generation to generation. Understanding farmers’ local wisdom on natural resources can help stakeholders make a suitable program for farmers' lives and natural resources development.
PROXIMATE TEST AND ORGANOLEPTIC TEST ON THE CHARACTERISTICS OF THE MORINGA LAYER CAKE Cici Wulandari; Budaraga IK; Wellyalina Wellyalina; Napassawan Liamnimitr
Andalasian International Journal of Agriculture and Natural Sciences (AIJANS) Vol. 1 No. 01 (2020): Andalasian International Journal of Agricultural and Natural Sciences
Publisher : Institute of Research And Community Service, Andalas University / LPPM Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (235.457 KB) | DOI: 10.25077/aijans.v1.i01.9-17.2020

Abstract

Tradisional food from Indonesian that is a layer cake. Layer cake is usually made in with many variant colour. Beside that a layer cake made by rice powder, wheat powder, and starch powder. The taste is chewy, legit, and sweet making this cake liked by all circles. The purpose is to know a quality of layer cake with adding moringa leaf powder and adding moringa leaf powder with treatmet 5 test and 3 times test. The resull of analysis using anova with test and continve test Duncan’s New Multiple Range Test (DMNRT). The resull showing if adding moringa leaf power have infiuence with a layer cake quality and adding moringa leaf power in organoleptik fase into a layer cake is two percent (2%).
BIOASSESMENT OF BATANG AIR DINGIN WATER QUALITY BY USING MACROZOOBENTHOS IN KOTO TANGAH DISTRICT, PADANG CITY Risda Afifi Nasution; Nofrita Nofrita; Eggy Triana Putri; Izmiarti Izmiarti
Andalasian International Journal of Agriculture and Natural Sciences (AIJANS) Vol. 1 No. 01 (2020): Andalasian International Journal of Agricultural and Natural Sciences
Publisher : Institute of Research And Community Service, Andalas University / LPPM Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (266.495 KB) | DOI: 10.25077/aijans.v1.i01.18-24.2020

Abstract

This study aims to determine the composition and structure of the macrozoobenthos community in Batang Air Dingin and water quality based on BMWP ASPT. This study used a survey method in determining the station by purposive sampling, based on typhical environmental condition along the river. Macrozoobenthos samples was collected by using surber net 30x30 cm2. The result showed the community in the form of Gastropods 6 genera, Insecta 26 genera, Oligochaeta 1 genus, and Hirudinea 1 genus. Total density of macrozoobenthos in the Batang Air Dingin river was 1182,22ind/m2 ranging from 180,00 ind/m2 to 402,22 ind/m2 with the highest density was found in the first station and the lowest at station four. The predominant type found at each station is different, station I is Elophyla, Neopherla, Hydropsyche; station II Eukifferiella, Polypedilum, Elophyla, Hydropsyche; station III Clithon, Eukifferiella, Polypedilum, Orthocladius; station IV Clithonand Thiara. The diversity of macrozoobenthos in Batang Air Dingin river range between 1,95-2,51 is classified as moderate with even distribution (E=0,84) range between 0,81-0,89. Batang Air Dingin water quality using BMWP ASPT from upstream to downstream range between 6,12 – 3,5. Classified unpolluted to heavily polluted.
The Enhancement of Phytochemical Compounds in Fresh Produces by Abiotic Stress Application at Postharvest Handling Stage Daimon Syukri; Arisvan Chamel
Andalasian International Journal of Agriculture and Natural Sciences (AIJANS) Vol. 2 No. 01 (2021): Andalasian International Journal of Agricultural and Natural Sciences
Publisher : Institute of Research And Community Service, Andalas University / LPPM Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (274.269 KB) | DOI: 10.25077/aijans.v2.i01.1-18.2021

Abstract

Fresh produces is one of functional food based on its phytochemical contents. The great amounts of the phytochemical compounds in fresh produces become the main core of quality jugdement from fresh produses as a functional food. The use of proper postharvest handling system of fresh produces can be as a tool to protect the loss of the external quality and also can be used to enhance the levels of phytochemical compounds therein at the same time. A good management of plant stresses in respect to key enzymes activation of phytocemicals pathway during postharvest handling treatments of fresh produces can trigger distinct change of contained phytochemicals that can promote their healthy beneficial effect for human life.
Physico-Chemical Properties And Antioxidant Activities of Rhodomytus tomentosa syrup Widia Dara; Nurhamidah Nurhamidah
Andalasian International Journal of Agriculture and Natural Sciences (AIJANS) Vol. 2 No. 01 (2021): Andalasian International Journal of Agricultural and Natural Sciences
Publisher : Institute of Research And Community Service, Andalas University / LPPM Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (214.764 KB) | DOI: 10.25077/aijans.v2.i01.19-24.2021

Abstract

Antioxidants are natural compounds found in many fruits, as well as in Rhodomyrtus tomentosa. The research, Rhodomyrtus tomentosa will be processed in form of syrup. The results of the organoleptic test of syrup ranged from like to very like by panelists. Determine the physical and chemical properties on syrup Rhodomyrtus tomentosa were acidity value is 4,41, total acid is 0,003%, total dissolved solids 23,74oBrix and sugar level of syrup is 21%. The results of Vitamin C content analysis of 1.25 mg / 100 g. The syrup contains Fe 0.525 mg / L and Cu 0.220 mg / L. In the Rhodomyrtus tomentosa syrup there is no lead (Pb), cadmium (Cd), Mercuri (Hg), Arsenic (As) and Stanum (Sn) metal. The content of antioxidant activity sirup is 10.31 %.
Water Stress Influence For Tomato (Solanum Lycopersicum) Production Rusnam Rusnam; Ridho Adi Surya; Muhammad Makky
Andalasian International Journal of Agriculture and Natural Sciences (AIJANS) Vol. 2 No. 01 (2021): Andalasian International Journal of Agricultural and Natural Sciences
Publisher : Institute of Research And Community Service, Andalas University / LPPM Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (732.91 KB) | DOI: 10.25077/aijans.v2.i01.25-37.2021

Abstract

Tomato, also known as Solanum lycopersicum, is one of the horticultural commodities that have a good priority to be developed. Tomato production in Indonesia has decreased over five decades. This lack of production is caused by the limitation of water supply during the dry season as to effect of its rooting. One of the ways of ensuring water supply is using an irrigation system, including drip irrigation. The use of drip irrigation will save a lot of water, but the allocation of water to be given will cause to salinity. This phenomenon requires actions to control the water for tomato production. Research in this area is being carried out in the subdistrict of Lubuk Kilangan, Padang City. The current study observes the effect of salinity on the amount of leaf, the productivity, and the sweetness of the tomato fruit. Based on the results, the efficiency of drip irrigation is around 96.28%, and there is no real effect of salinity on the amount of leaf. Additionally, salinity does not affect productivity. The highest productivity is on the treatment of giving water at -15%, amounting to 2.30 kg, and the lowest is at -5%, amounting to 1.72%. Salinity increases the sweetness of tomato, and the highest sweetness level is on the treatment of giving water at -20%, amounting to 5.6600 Brix, and the lowest sweetness level is at the control treatment, amounting to 5.1100 Brix.
Application of Nano Crystalline Cellulose (NCC) From Oil Palm Empty Fruit Bunch as Reinforcement of Bioplastic Nanocomposite With Polivynil Alcohol (PVA) Matrix Maryam Maryam; Maria Isfus Senjawati; Khairul Akli
Andalasian International Journal of Agriculture and Natural Sciences (AIJANS) Vol. 2 No. 01 (2021): Andalasian International Journal of Agricultural and Natural Sciences
Publisher : Institute of Research And Community Service, Andalas University / LPPM Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (328.481 KB) | DOI: 10.25077/aijans.v2.i01.38-49.2021

Abstract

Characteristics of Oil Used in Frying Peanuts, Cassava And Mackarel Tuna Aprialis Aprialis; Anwar Kasim; Rini Rini
Andalasian International Journal of Agriculture and Natural Sciences (AIJANS) Vol. 2 No. 01 (2021): Andalasian International Journal of Agricultural and Natural Sciences
Publisher : Institute of Research And Community Service, Andalas University / LPPM Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (357.605 KB) | DOI: 10.25077/aijans.v2.i01.50-62.2021

Abstract

The characteristics of used frying oil that are carried out repeatedly using high temperatures and with various types of frying materials will produce new types of oil characteristics, either the appearance and disappearance of certain types of chemical components or changes in the physical properties of frying oil. This study aims to determine the characteristics of cooking oil used in frying peanuts which have high fat content, high carbohydrate content of cassava and mackarel tuna which have high protein content. Samples of used oil were obtained from the use of pure oil from palm oil and then the 3 different types of material were fried with 10 frying repetitions. The used frying oil was then visually observed and analyzed for the number of peroxides, free fatty acids, and moisture content, color test, amount of oil lost and its fatty acid profile. In addition, the amount of oil lost due to frying was observed. The results of the observation of physical properties showed that the smell of oil became rancid, the taste of the oil became bitter and the color turned black. The results of chemical analysis showed that the highest peroxide number was 50 meq / kg, the highest ALB was 4.35%, and the highest moisture content was 3.21% , the oil color changed to brown to black, the highest amount of oil lost due to frying was cassava frying oil. namely 58.4% , . The fatty acid profile of used frying oil has been obtained and there is a decrease in the percentage, the appearance of stearic acid and the loss of heptadecanoic fatty acids in the used cooking oil for peanuts, cassava and mackarel tuna.

Page 1 of 3 | Total Record : 29