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Fauzan Azima
Universitas Andalas
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Astronomy Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Mechanical Engineering Medicine & Pharmacology Nursing Physics Public Health Social Sciences Other

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Analysis of the Financial Feasibility of Producing an Instant Drink Mixed with Siamese Orange Peel Extract and Cinnamon Extract Anesti Viantika Gea; Tuty Anggraini; Fauzan Azima
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 8 No. 1 (2024)
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.v8i1.366

Abstract

Instant drinks are now increasingly popular among people. Because its practical use makes it easier for people to consume it. Then, along with the need to maintain health, drinks made from herbal ingredients have also become the people’s choice. One of the herbal ingredients that can be used is Siamese orange peel and cinnamon. The two ingredients are extracted and dried with a spray dryer, and the powder obtained is added with stevia sugar (1:3) and then packaged in 2 grams/sachet. Feasibility analysis is needed to determine whether this instant drink is feasible if used as a production business. From several financial aspects, the Break Event Point (BEP) receipt was IDR 68,480,496, the BEP production volume was 5,707 boxes, and the BEP price was IDR 8,965/box. Then, the eligibility criteria used are Net Present Value (NPV) obtained at IDR 13,049,296 (NPV>0), Internal Rate of Return (IRR) 16.59% (IRR>interest rate), Net Benefit Cost Ratio (Net B/C) 1.23 (Net B/C>1), and Payback Period (PP) 1 year 4 months (PP<age of business).
Characteristics of Sambung Nyawa (Gynura procumbens) mix with Cinnamon (Cinnamomum burmannii) as Functional Drink Instant Powder Della Ulsiani; Rina Yenrina; Fauzan Azima
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 2 (2025)
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.v9i2.618

Abstract

Instant powder drinks are practical, water-soluble beverage products with a long shelf life. This study developed a functional instant powder drink from sambung nyawa (Gynura procumbens) leaf extract, enriched with cinnamon bark extract to enhance flavor and antioxidant properties. The goal was to see how different amounts of cinnamon bark powder (0%, 15%, 20%, 25%, and 30%) affected the physical, microbial, and taste qualities of the final drink and to find the best recipe. A completely randomized design with three replications was used. We analyzed the data using ANOVA and DNMRT at a 5% significance level. Results showed that cinnamon addition significantly affected total polyphenols, antioxidant activity (IC50), titratable acidity, dissolving time, taste, and aroma, but had no significant effect on moisture content, ash content, water-insoluble fraction, total plate count, or color. The best mix included 30% cinnamon, which resulted in 2.11% moisture, 0.33% ash, 0.99% total acidity, 201.45 mg GAE/g total polyphenols, 78.75 mg/L IC50, 33.44 seconds to dissolve, 0.93% insoluble part, 2.37×10³ CFU/g total plate count, and good ratings for color (3.7, liked), taste (3.33, neutral), and aroma (3.67, liked). Contribution to Sustainable Development Goals (SDGs):SDG 2: Zero HungerSDG 8: Decent Work and Economic GrowthSDG 12: Responsible Consumption and Production
Kinari Traditional Food Packaging Development Syukri, Daimon; Azima, Fauzan; Sayuti, Kesuma; Yenrina, Rina; Novizar, Novizar; Anggraini, Tuty
Andalasian International Journal of Social and Entrepreneurial Development Vol. 2 No. 02 (2022): Andalasian International Journal of Social and Entrepreneurial Development
Publisher : Institute of Research And Community Service, Andalas University / LPPM Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/aijsed.v2.i02.6-8.2023

Abstract

This community service activity carried out by the Faculty of Agricultural Technology, University of Andalas Padang, is in collaboration with Nagari Kinari, Bukit Sundi District, Solok City. The activity location is at the Nagari Kinari office which has been prepared very well. Nagari Kinari has many Micro, Small and Medium Enterprises (MSMEs) such as salamak pangekbanana, rendang aina and kalio baluik. In this era, packaging is very important to maintain the shelf life of food and is a trend and a great opportunity for doing business. This opportunity only applies to products that have good packaging and good sterilization. However, this opportunity has not been taken by several MSMEs in Nagari Kinari, so that this application is expected to arouse the enthusiasm of MSMEs to immediately carry out good packaging for their business.
The Effect of Talking Stick on Students' Islamic Religious Education Learning Outcomes Alfaridzi, Eko; Azima, Fauzan; Dwi, Gebi Sintia; Erizal, Erizal; Metriadi, Metriadi
Suluah Pasaman Vol 2 No 2 (2024): October
Publisher : Sekolah Tinggi Agama Islam YDI Lubuk Sikaping

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70588/suluahpasaman.v2i2.498

Abstract

The low learning outcomes of Islamic Religious Education (PAI) cause problems for students who do not dare to express their opinions in class. This study aims to understand the effect of the Talking Stick learning model on students' PAI learning outcomes. This research is a field research with a quantitative research method that uses an experimental approach. Sampling using purposive sampling technique. Data collection in this study used test instruments. Data processing and analysis using statistical data. So obtained the results of the Talking Stick learning model with an average value of 81.6 learning outcomes.
Study on the Utilization of Catechins from Gambir (Uncaria Gambir Roxb) Leaves as Antioxidants Cooking Oil Syukri, Daimon; Azima, Fauzan; Aprialdho, Rivan
Andalasian International Journal of Agriculture and Natural Sciences (AIJANS) Vol. 3 No. 01 (2022)
Publisher : Lembaga Penelitian dan Pengabdian, Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (195.705 KB) | DOI: 10.25077/aijans.v3.i01.12-25.2022

Abstract

Catechins are flavonoid molecules that act as antioxidants in the body. The degradation of palm oil with catechin treatment (400, 200, 100, 50, 0) was investigated in this work (ppm). The goal of this study was to see how efficient catechins are as antioxidants in cooking oil and what the optimal treatment would be for the amount of catechins added. Catechin concentration, antioxidant IC50, free fatty acid, peroxide value, water content, color, and fatty acid profile are all analyzed using GC-MS. Treatment E (400 ppm) was found to be the most effective, with free fatty acid values of 0.45 percent, peroxide value of 5 mek/g, moisture content of 0.89 percent, and color of 95.95 (L*16, 11, a* -1.51, b* 14.51). Catechins can retain three fatty acids in the oil, according to GC-MS analysis: hexadecanoic acid, 9-octadecanoic acid, and heptadecanoic acid.
Characteristics of Analog Jerky from Moringa Leaves (Moringa Oleifera L.) with the Addition of White Oyster Mushroom (Pleurotus Ostreatus) Powder Elvinas, Rici; Sayuti, Kesuma; Azima, Fauzan
Andalasian International Journal of Agriculture and Natural Sciences (AIJANS) Vol. 3 No. 02 (2022)
Publisher : Lembaga Penelitian dan Pengabdian, Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/aijans.v3.i02.20-41.2022

Abstract

This study aims to determine the effect of differences of white oyster mushroom powder addition to the characteristic of beef jerky analog from Moringa leaves and to determine the best beef jerky analogs of moringa leaves with white oyster mushroom powder addition based on chemical, physical, and organoleptic analysis. This research used a Completely Randomized Design (CRD) with 4 treatments (the addition of white oyster mushroom 0%, 40%, 50%, and 60%) with 5 replications. The research data were analyzed using ANOVA and if it had significantly different, continued with Duncan's New Multiple Range Test (DNMRT) at a 5% significance level. The observation showed that the addition of white oyster mushroom powder had a significant effect on water content, ash content, fat content, protein content, crude fiber content, yield, and organoleptic on color, aroma, and taste, but it has no significant effect on the hardness and organoleptic texture. The best beef jerky analogs of moringa leave with white oyster mushroom powders based on chemical, physical, and organoleptic was beef jerky of D treatment (addition white oyster mushroom powder 60%) with characteristics of average yield 68.87%, hardness 39.01 %, water content 3.63%, ash content 6.38%, fat content 14.25%, protein content 15.01%, crude fiber content 8.14%, organoleptic of color 4.05 (like), aroma 3,90 (like), taste 3,35 (neutral), and texture 3,85 (like). Keywords: White oyster mushroom, Characteristic, Moringa leaves, Jerky analog
Characterization of Flakes Made in Corn Flour (Zea Mays) and Pumpkin (Cucurbita Moshcata) with Addition of Soybean Flour (Glicine Max) Saraswati, Lucia; Azima, Fauzan; Syukri, Daimon
Andalasian International Journal of Agriculture and Natural Sciences (AIJANS) Vol. 3 No. 02 (2022)
Publisher : Lembaga Penelitian dan Pengabdian, Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/aijans.v3.i02.42-66.2022

Abstract

ABSTRACT This study aims to determine the effect of adding soybean flour (Glicine max) to the chemical, physical, and organoleptic characteristics of flakes from a combination of corn (Zea mays) and pumpkin (Cucurbita moshcata) and to determine the best treatment for flakes produced based on chemical, physical characteristics, and it's organoleptic. The research method used is an experimental method with descriptive data analysis. This study used 5 treatments and 3 replications: A = (addition of 0 grams of soybean flour), B = (addition of 15 grams of soybean flour), C = (addition of 30 grams of soybean flour), D = (addition of 45 grams of soybean flour), and E = (addition of 60 grams of soybean flour). Observations made were chemical analysis in the form of water content, ash content, protein content, fat content, carbohydrate content, crude fiber content, and total amino acids in treatment C, as well as physical tests in the form of water absorption tests, color tests, and organoleptic tests in the form of color, aroma, taste, and texture. The results showed that the addition of soybean flour in the study of corn and pumpkin flour flakes affected water content, ash content, protein content, fat content, carbohydrate content, crude fiber content, water absorption, brightness (color), and preference level based on the color, flavor, taste, and texture of the resulting flakes. The best treatment of flakes produced was treatment C (addition of 30 grams of soybean flour) based on the panelists' preference level with quality characteristics, is: water content (6.43% ± 0.41), ash content (1.76% ± 0.19), protein content (9.78% ± 0.29), fat content (11.25% ± 0.69), carbohydrate content (70.89% ± 0.57), crude fiber content (2.81% ± 0.29), water absorption 368.31% ± 2.49), °Hue (78.57 ± 0.01) and organoleptic values ??(color 4.35; aroma 3.65; taste 4.10; texture 3, 70) with a total value of 9.72% amino acids and the types of amino acids identified are glutamic acids, leucine, aspartic acid, arginine, alanine, phenylalanine, valine, serine, isoleucine, tyrosine, threonine, lysine, histidine, glycine, and methionine. . threonine, lysine, histidine, glycine, and methionine. . threonine, lysine, histidine, glycine, and methionine. Keywords : Flakes, soybean flour, corn flour, pumpkin, characteristics, protein, amino acids.
Efektifitas Kompetensi Keterampilan Dasar Mengajar Guru Terhadap Hasil Belajar Peserta Didik di MAN 1 Pasaman Yanti, Herina; Novi Yanti, Silvia; Azima, Fauzan
Jurnal Pendidikan Indonesia : Teori, Penelitian, dan Inovasi Vol 5, No 3 (2025): Jurnal Pendidikan Indonesia : Teori, Penelitian, dan Inovasi
Publisher : Penerbit Widina, Widina Media Utama

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59818/jpi.v5i3.1601

Abstract

One of the key factors determining students’ learning success lies in the teacher’s proficiency in delivering the subject matter. Therefore, teachers must possess strong competence in basic teaching skills so that learning objectives can be effectively achieved. This study aims to analyze the effect of teachers' basic teaching competencies on students' learning outcomes. A quantitative correlational method was used, with data collected from 40 respondents out of a total population of 260 using a questionnaire on two examined variables. The respondents were selected through a simple random sampling technique from a senior high school. The data were analyzed using correlation analysis techniques. The statistical results show a strong relationship between teachers’ basic teaching competencies and students’ learning outcomes in Islamic Religious Education classes. This finding underscores the importance for teachers to continually improve their teaching skills, as it significantly impacts students’ academic achievement. The practical implication of this study highlights the need for ongoing teacher training programs to enhance basic instructional skills within adaptive and student-centered learning environments.ABSTRAKSalah satu aspek yang menentukan keberhasilan belajar peserta didik dipengaruhi kemahiran guru dalam menyampaikan materi pelajaran. Oleh karena itu, guru mesti memiliki kemahiran yang tinggi terkait keterampilan dasar mengajar, sehingga hasil pembelajaran dapat dicapai dengan baik sesuai tujuan yang telah ditetapkan. Penelitian ini bertujuan untuk menganalisis bagaimana efek kompetensi keterampilan dasar mengajar guru terhadap hasil belajar peserta didik. Penelitian ini menggunakan metode kuantitatif dengan jenis korelasional. Sumber data diambil dari empat puluh orang responden dari total dua ratus enam puluh populasi dengan menggunakan kuesioner terhadap dua variabel yang diteliti. Seluruh responden dipilih menggunakan teknik simple random sampling dari sebuah sekolah menengah atas. Data dianalisis dengan teknik analisis korelasi. Hasil analisis statistik menunjukkan bahwa terdapat hubungan yang kuat antara kompetensi keterampilan dasar mengajar guru terhadap hasil belajar peserta didik dalam proses pembelajaran Pendidikan Agama Islam. Hasil ini perlu menjadi perhatian khusus bagi seluruh guru untuk selalu meningkatkan kompetensinya, karena terbukti berpengaruh signifikan terhadap hasil belajar peserta didik. Implikasi praktis dari temuan ini menunjukkan pentingnya pelatihan berkelanjutan bagi guru guna memperkuat keterampilan dasar mengajar dalam konteks pembelajaran yang adaptif dan berpusat pada peserta didik.
Aplikasi FLORYS : Deteksi Kesehatan Tanaman Hias Menggunakan Model YOLOv8 Aji, Irfan Pandu; Mujiastuti, Rully; Azima, Fauzan; Sutrisno, Mirza
Prosiding Semnastek PROSIDING SEMNASTEK 2025
Publisher : Universitas Muhammadiyah Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Tanaman Hias kerap kali digunakan sebagai penghias rumah, kantor, dan sebagainya karena keindahannya. Namun banyak orang yang memiliki tanaman hias merasa kesulitan untuk merawatnya dengan baik karena minimnya pengetahuan tentang kondisi kesehatan tanaman hias dan cara merawatnya. Untuk mengatasi masalah ini, peneliti melakukan penelitian dengan membuat sebuah aplikasi berbasis android bernama Florys. Tujuannya adalah untuk membantu pemilik tanaman hias merawat tanamannya agar lebih sehat yang dapat dianalisis melalui foto atau hasil pemindaian tanaman, serta memberikan saran perawatannya. Metode yang digunakan adalah AI Project Cycle. Dimulai dengan pengumpulan dataset beranotasi dari platform Kaggle dan Roboflow, pelatihan model deteksi serta evaluasi performa model dengan menggunakan metrik precision, recall, dan mean Average Precision. Hasil penelitian menunjukkan bahwa model YOLOv8 mampu mendeteksi berbagai jenis penyakit tanaman hias dengan tingkat precision mencapai 73%, menunjukkan akurasi deteksi yang cukup tinggi. Model telah diuji dengan dua skenario yaitu untuk deteksi tanaman hias dalam kondisi sakit dan sehat. Pada pengujian deteksi tanaman sakit, model menghasilkan keluaran yang konsisten dengan tingkat kepercayaan tinggi, yang divalidasi dengan rata-rata hasil prediksi dikalikan faktor pengujian sebesar 0.5. Sedangkan untuk deteksi tanaman sehat, model menunjukkan hasil yang konsisten pula dengan faktor pengujian sebesar 0.8. Kedua pengujian ini membuktikan bahwa model memiliki kapabilitas dalam mengidentifikasi kondisi tanaman dengan akurat dan dapat memberikan rekomendasi perawatan yang tepat kepada pengguna.
Peran Human Relations dalam Menciptakan Lingkungan Kerja yang Inklusif Dhiyandra Prasetya Gusti; Fauzan Azima; Refky Genta Saputra; Rhizqi Dwiputra Ramadhan; April Laksana
Studi Administrasi Publik dan ilmu Komunikasi Vol. 1 No. 4 (2024): November : Studi Administrasi Publik dan ilmu Komunikasi
Publisher : Asosiasi Peneliti Dan Pengajar Ilmu Sosial Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62383/studi.v1i4.51

Abstract

An inclusive work environment is an important element in supporting employee productivity and well-being in modern organizations. This research aims to explore the role of Human Relations in creating an inclusive work environment, where diversity is respected and every individual feels accepted and supported to develop. Using a qualitative approach with phenomenological methods, this research collects data through in-depth interviews and participant observation of employees from various backgrounds. The research results show that Human Relations has a central role in designing diversity policies, implementing inclusion training, facilitating cross-cultural communication, and handling conflicts related to individual differences. In addition, it was found that support from top management and organizational commitment were key factors in successfully creating an inclusive environment. These findings indicate that effective Human Relations practices can increase employee engagement, reduce turnover, and build a more open and innovative organizational culture. It is hoped that this research can become a reference for organizations in developing Human Relations strategies that focus on inclusion and diversity.
Co-Authors .M.S, Zarlis Adamsyach Prana Walidin Adharani, Yana Agusmal, Deni Ahmad Fahmi Lim, Ahmad Fakhzan Lim Aisman Aisman Aji, Irfan Pandu Alfaridzi, Eko Alima Rizkia Hsb Anak Agung Gede Sugianthara Anak Agung Istri Sri Wiadnyani Anesti Viantika Gea Anwar Kasim Aprialdho, Rivan April Laksana Apriliano, Yova Rezky Arafat, Andril Ardharani, Yana Arfian Suryasuciramdhan Ari Wibowo Sembiring Armenia, Armenia Aryadi Rachman Asmar, Sarah Azhani Amran, Siti B P Priosoeryanto Cesar Welya Refdi D Muchtadi Daimon Syukri Dedi Masri Della Ulsiani Dhiyandra Prasetya Gusti Diana Sylvi Diana Sylvi Dini Novita Sari Dwi, Gebi Sintia Elvinas, Rici Erizal Erizal F R Zakaria F. Failisnur Fachrur Rozi Fajratul Yanda Felga Zulfia Radiana Felga Zulfia Rasdiana Gimnastiar, Nazar Habibie, Muhammad Fadhil Haeruddin Hafid Haramain, Genta Hasbullah Hasbullah Hasbullah Hasbullah Hendri Nurdin Heni Pujiastuti Heriyenni Heriyenni Heriyenni, Heriyenni Hijratun Amini Hijriyantomi Suyuthie Ikram, A. Aiyul Irzal Irzal Ismed Ismed Ismed Ismed Karim, Ahmad Khairul Fahmi Sagala Laila Ali Tanjung Liganti, Rani Lola Amalia Sibarani Lucia Saraswati M Farhan Hidayatullah Magfirah, Magfirah Majahar Ali, Majid Khan Memanda, Freddy Metriadi, Metriadi Muhammad Alfiyansah Muhammad Zikri Najwatul Khoiriah Nanda, Ririn Fatma Neswati Neswati Netty Sri Indeswari Ninsix, Retti Novelina Novi Yanti, Silvia Novizar Nazir Novizar Novizar Novizar Novizar Novizar, Novizar Novridah Reanti Purba Nur Azizah Hrp Nurbaya Ambo, Sitti Okta Elviana Manurung Parlaungan Gabriel Siahaan Periadnadi Periadnadi Popy Meilina Purnama Dini Hari Qardhawi, Nadif Yusuf Rahmayani Rahmayani Rani Liganti Refky Genta Saputra Reni Koja Retti Ninsix Rhizqi Dwiputra Ramadhan Rina Yenrina Rina Yenrina Rini B RINI RINI Rini Rini Rini Rini Risanty, Rita Dewi Rully Mujiastuti Sahadi Didi Ismanto Sandonella Anggini Sarah Asmar Saraswati, Lucia Sayuti, Kesuma Sepni Asmira Sharla Setyawati Shinta Mutia Sari Silfeni Silfeni Siti Dhifah Umairah Supu, Ramli Surini Siswarjono Sutrisno, Mirza Syukri , Daimon Tuty Anggraini Vlio Lina Monalisa Wan Ishak, Wan Rosli Wardah Sahrani Sibarani Wellyalina, Wellyalina Welya Refdi, Cesar Yanti, Herina Yolanda, Milda Yuneita Anisma Yusra Yusra YUSRA YUSRA Zahran, Fikry Muhammad Zarlis .M.S Zulkurnain, Musfirah