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All Journal Jurnal Gizi dan Pangan Jurnal Ilmu Pertanian Indonesia Jurnal Teknologi Dan Industri Pangan E-Journal Home Economic and Tourism Microbiology Indonesia Jurnal Online Mahasiswa (JOM) Bidang Ilmu Ekonomi Prosiding Semnastek Jurnal Dinamika Penelitian Industri agriTECH Jurnal Litbang Industri Jurnal Sains dan Teknologi Pangan Jurnal Teknologi Pertanian Ensiklopedia of Journal Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat Eksakta : Berkala Ilmiah Bidang MIPA JURNAL SAINTIS Canrea Journal: Food Technology, Nutritions, and Culinary Journal Jurnal Ners Jurnal Ilmiah Profesi Pendidikan Multilateral: Jurnal Pendidikan Jasmani Dan Olahraga Jurnal Biosense TAJDID: Jurnal Pemikiran Keislaman dan Kemanusiaan Warta Pengabdian Andalas: Jurnal Ilmiah Pengembangan Dan Penerapan Ipteks Jurnal Ilmiah Wahana Pendidikan Andalasian International Journal of Agricultural and Natural Sciences Jurnal Iso AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) JURNAL PENDIDIKAN INDONESIA: Teori, Penelitian, dan Inovasi Society: Jurnal Pengabdian Masyarakat Jurnal Vokasi Mekanika Journal of Applied Agricultural Science and Technology Jurnal Ilmu Sosial, Pendidikan Dan Humaniora Jurnal Riset Indragiri Ta'rim: Jurnal Pendidikan dan Anak Usia Dini Open Global Scietific Journal Jurnal Manarang Manajemen dan Bisnis Jurnal Konseling Pendidikan Islam Andalasian International Journal of Social and Entrepreneurial Development Cendikia Pendidikan Filosofi: Publikasi Ilmu Komunikasi, Desain, Seni Budaya Suluah Pasaman Communicative : Jurnal Komunikasi dan Penyiaran Islam Studi Administrasi Publik dan ilmu Komunikasi Jurnal Teknologi Rekayasa Informasi dan Komputer

Fauzan Azima

Universitas Andalas

Author-ID : 237631

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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Step Into a New Dimension of the Android App Development World for Beginners Azima, Fauzan; Memanda, Freddy; Habibie, Muhammad Fadhil; Qardhawi, Nadif Yusuf; Gimnastiar, Nazar; Mujiastuti, Rully; Sutrisno, Mirza; Meilina, Popy; Nurbaya Ambo, Sitti; Adharani, Yana
Society : Jurnal Pengabdian Masyarakat Vol. 4 No. 2 (2025): Maret
Publisher : Edumedia Solution

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55824/jpm.v4i2.526

Technological developments in the field of mobile applications have opened up many opportunities in various sectors. However, beginners often face obstacles due to a lack of basic knowledge about Android app development, so it is important for them to get a comprehensive and easy-to-understand education. In this context, the author and team organised an event titled “Step Into A New Dimension Of The Android App Development World For Beginners” with the aim of introducing the basics of Android app development to beginners with a structured approach. The programme was implemented through Webinars and Workshops, which included exposure to basic concepts to hands-on practice in creating simple applications. The evaluation results showed a positive response from 62 participants who came from various backgrounds, with 68% expressing satisfaction and 32% very satisfied with the implementation of this activity. In addition, the Pre-Test and Post-Test results showed an increase in participants' understanding of Android application development. This activity succeeded in providing a strong foundation for beginners to enter the world of Android application development.

GCMS identification of volatile compounds in Indonesia’s specific traditional “kalio” and dried rendang Rini, Rini; Syukri , Daimon; Azima, Fauzan
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.v4i1.34

Rendang is a traditional-specific food in Indonesia. Rendang is generally made with beef, coconut milk, and spices. There are two types of rendang according to its time processing. Rendang “kalio” is a final product of rendang that needs a short heating period while dried rendang is produced by the longer heating period. In the present study, the profile of the volatile compounds that most obtained from spices was analyzed by gas chromatography-mass spectrometry (GC-MS) to characterize the influence of the cooking period on the flavor characteristic of two available types of rendang. There were dozens of volatile compounds identified including carboxylic, aromatic, carbonyl, and alcohols where carboxylic and aromatics were the predominant volatile fractions. The results indicated that the cooking period affected the profile of volatile compounds between "kalio" rendang and dried rendang. Carboxylic and aromatics were less in the dried rendang compared to the rendang “kalio” where others were opposites. The increase of carbonyls and alcohol during the cooking process has suggested can play a crucial role in the flavor of dried rendang.

Application of Bibliometric Visualization and Mind Mapping for Dadih Development Mutia Sari, Shinta; Amini, Hijratun; Saraswati, Lucia; Rozi, Fachrur; Nazir, Novizar; Azima, Fauzan; Rahmayani, Rahmayani
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 7 No. 2 (2023)
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.v7i2.287

Beneficial lactic acid bacteria (LAB) are used to produce dadih, contributing to its health benefits. Dadih is fermented with lactic acid bacteria that convert lactose into glucose and galactose, enhancing digestibility. Despite its potential, dadih has limited appeal due to its traditional production methods and restricted market availability. To address this issue, the article suggests employing methodical concept development techniques, such as Mind Mapping, to generate innovative ideas for dadih product development. In addition, bibliometric analysis is used to obtain insight into the research trends and prospects in the field of food technology as they pertain to local fermented dadih products. The findings from the VOSviewer analysis reveal various aspects of dadih research, including mutagenicity, food safety, and fermented dairy products. Using these insights and mind-mapping techniques, this study advances dadih product development knowledge and is a foundation for future research.

Analysis of the Financial Feasibility of Producing an Instant Drink Mixed with Siamese Orange Peel Extract and Cinnamon Extract Viantika Gea, Anesti; Anggraini, Tuty; Azima, Fauzan
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

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 Ulsiani, Della; Yenrina, Rina; Azima, Fauzan
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

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

Strategi Komunikasi Pemasaran di Media Sosial Youtube dalam Membangun Professional Brand Image Alaika Amaly Khaira; Arfian Suryasuciramdhan; Dhiyandra Prasetya Gusti; Fauzan Azima; Rahma Aniq Aulia
JISPENDIORA Jurnal Ilmu Sosial Pendidikan Dan Humaniora Vol. 4 No. 1 (2025): April: Jurnal Ilmu Sosial, Pendidikan Dan Humaniora
Publisher : Badan Penerbit STIEPARI Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56910/jispendiora.v4i1.2124

The development of information and communication technology has brought significant transformation in marketing strategies, especially in building brand image professionally. One of the local products that utilize YouTube social media intensively is Sirup Marjan, which is widely known in Indonesia as a beverage product that is synonymous with the moment of Ramadan. This study aims to identify and analyze the role of Youtube social media in shaping Sirup Marjan's professional image through content strategy, utilization of social media platforms, and emotional approaches in its digital campaigns. This research uses a descriptive qualitative method with a literature study approach and observation of Marjan's digital activities on the YouTube platform. The results show that digital media is not only a promotional tool, but also a key tool in building emotional closeness with audiences, strengthening brand storytelling, and increasing consumer loyalty. Through consistent visualization, evocative narratives, and collaboration with influencers and content creators, Sirup Marjan has succeeded in shaping professional, relevant, and aspirational brand perceptions in the minds of consumers. In addition, the annual Ramadhan-themed campaign became a strategic momentum to strengthen the brand identity that is religious, and has a value of togetherness. The conclusion of this research shows that digital media plays an important role in the process of forming a strong and sustainable branding image, especially for products that want to maintain their existence and competitiveness in the digital era.

Characterization of Bioplastic Straws Based on Arrowroot Starch with Variations in Chitosan Addition Sari, Shinta Mutia; Anggraini, Tuty; Azima, Fauzan
Jurnal Ilmu Pertanian Indonesia Vol. 0 No. 00 (2025): inpress
Publisher : Institut Pertanian Bogor

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

The increasing environmental impact of plastic waste has encouraged the development of alternative biodegradable products. This study aims to evaluate the characteristics of bioplastic straws made from arrowroot starch with varying concentrations of chitosan (1%, 2%, 3%, and 4%) as a strengthening agent. Arrowroot starch was selected due to its high amylose content (22.70%), which supports film formation. The straws were produced by blending gelatinized arrowroot starch with dissolved chitosan and glycerol as a plasticizer, followed by drying and molding. The resulting bioplastic straws were evaluated for hardness, solubility, water absorption, biodegradability, and functional groups using FTIR and SEM analysis. The results showed that increasing chitosan concentration significantly affected the mechanical and functional properties of the straws. The 3% chitosan formulation provided the best performance in terms of hardness (4.11 N/cm2), moderate solubility (37.55%), optimal water absorption (41.61%), and biodegradation (79.44%). FTIR analysis confirmed the interaction between hydroxyl (OH) groups in starch and amine (NH2) groups in chitosan, indicating strong hydrogen bonding. SEM images showed a compact and homogenous surface structure in the 3% treatment, which supports structural integrity. The addition of chitosan effectively improved the straw’s resistance to water and enhanced its mechanical strength. This study highlights the potential of using local agricultural resources to develop environmentally friendly bioplastic straws. Keywords: arrowroot starch, biodegradability, bioplastic, chitosan, straw

Batur Berajah: Inovasi Pembelajaran Organ Tubuh Berbasis Augmented Reality Untuk Meningkatkan Minat dan Hasil Belajar Peserta Didik SLBN 3 Mataram Lestari, Kurnia; Irzan, Muhamad; Azima, Fauzan; Januana, Rosyada; Ahani, Yulia Laelatul; Hidayanti, Ermia
Jurnal Ilmiah Profesi Pendidikan Vol. 10 No. 4b (2025): Edisi Khusus
Publisher : Fakultas Keguruan dan Ilmu Pendidikan, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jipp.v10i4b.4343

Program pengembangan media pembelajaran inovatif dilakukan untuk meningkatkan minat dan hasil belajar peserta didik, khususnya pada materi organ tubuh manusia. Program ini mengintegrasikan teknologi Augmented Reality (AR) melalui aplikasi Batur Berajah, serta evaluasi pembelajaran menggunakan pretest dan posttest. Hasil evaluasi menunjukkan peningkatan signifikan pada pemahaman peserta didik setelah penggunaan media AR, dari nilai rata-rata pretest 56% menjadi 97%. Selain itu, program PKM 2025 mendukung pelaksanaan kegiatan melalui penyusunan baseline, pelatihan, sosialisasi, dan pendampingan kepada guru dan peserta didik. Jurnal ini menyajikan konteks program, metode pelaksanaan, hasil evaluasi belajar, serta potensi keberlanjutan inovasi pembelajaran di SLBN 3 Mataram.

Development dark chocolate enriched with mangrove leaf powder (Sonneratia alba): Physico-chemical properties, antioxidant activity, and sensory quality Nizori, Addion; Mursyid, Mursyid; Ananda, Rizki; Latief, Madyawati; Tarigan, Indra Lasmana; humaryanto, Humaryanto; azima, Fauzan; Cahyana, Yana; Budiyanto, Budiyanto; Wazzan, Huda; Seow, Eng Keng
jurnal1 VOLUME 8 ISSUE 2, DECEMBER 2025
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v8i2.1929

The incorporation of mangrove leaf powder into food systems offers an emerging strategy for enhancing the functional value of confectionery products. This study evaluated the effects of Sonneratia alba (S. alba) mangrove-leaf powder on the physicochemical properties, antioxidant capacity, and sensory quality of dark chocolate. Leaves were processed into fine 60-mesh powder and added at concentrations of 0–5.5% (w/w). The analytical assessments included moisture content, total phenolic content (TPC), antioxidant activity using the DPPH method, CIELAB colour parameters, texture hardness, and consumer acceptance. The product underwent enrichment with S. alba produced significant (p < 0.05) increases in TPC (49.06–64.37 mg GAE/g) and antioxidant activity (60.45–69.45%). A strong linear relationship between TPC and DPPH inhibition (R² = 0.934) indicated that phenolics contributed directly to enhanced radical-scavenging performance. Colour measurements showed elevated a* and b* values with increasing leaf concentration, reflecting intensified red–yellow chromaticity from plant pigments. Meanwhile, hardness decreased from 135.33 to 98.95 g/F, suggesting that fibre components disrupted fat crystallisation and softened the chocolate matrix. Sensory evaluation demonstrated that intermediate enrichment levels (4.5%–5.5%) provided the most favourable consumer responses, yielding the highest scores for flavour, texture, and overall acceptance. Collectively, these results indicate that powder from S. alba leaves serves as an effective natural fortifying agent capable of improving the functional profile of dark chocolate without compromising sensory desirability. The findings highlight opportunities to use mangrove biomass as a sustainable, phenolic-rich ingredient for developing clean-label, functional chocolate products.

Study on the Utilization of Catechins from Gambir (Uncaria Gambir Roxb) Leaves as Antioxidants Cooking Oil Daimon Syukri; Fauzan Azima; Rivan Aprialdho
Andalasian International Journal of Agriculture and Natural Sciences (AIJANS) Vol. 3 No. 01 (2022)
Publisher : Lembaga Penelitian dan Pengabdian, Universitas Andalas

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.

Co-Authors .M.S, Zarlis Adamsyach Prana Walidin Addion Nizori Adharani, Yana Agus, Firdaus Agusmal, Deni Ahani, Yulia Laelatul Ahmad Fahmi Lim, Ahmad Fakhzan Lim Aisman Aisman Aji, Irfan Pandu Alaika Amaly Khaira Alfaridzi, Eko Alima Rizkia Hsb Amini, Hijratun Anak Agung Gede Sugianthara Anak Agung Istri Sri Wiadnyani Anesti Viantika Gea Anwar Kasim April Laksana Apriliano, Yova Rezky Arafat, Andril Ardharani, Yana Arfian Suryasuciramdhan Ari Wibowo Sembiring Armenia, Armenia Aryadi Rachman Asmar, Sarah Asmira, Sepni Auzar Syarif Azhani Amran, Siti Azmi, Aida Firdaus Nurul B P Priosoeryanto Budiyanto Budiyanto Cesar Welya Refdi D Muchtadi Daimon Syukri Dedi Masri Desniarti, Desniarti Dhiyandra Prasetya Gusti Diana Sylvi Diana Sylvi Dini Novita Sari Dwi, Gebi Sintia Erizal Erizal F R Zakaria F. Failisnur Fachrur Rozi Fachrur Rozi Fajratul Yanda Felga Zulfia Radiana Felga Zulfia Rasdiana Gimnastiar, Nazar Gusni Dian Suri Habibie, Muhammad Fadhil Haeruddin Hafid Haramain, Genta Hariko, Rezki Harmiyati Hasbullah Hasbullah Hasbullah Hasbullah Hendri Nurdin Heni Pujiastuti Heriyenni Heriyenni Heriyenni, Heriyenni Hidayanti, Ermia Hijratun Amini Hijriyantomi Suyuthie Humaryanto, Humaryanto Ikram, A. Aiyul Indra Lasmana Tarigan Irzal Irzal Irzan, Muhamad Ismed Ismed Ismed Ismed Januana, Rosyada Karim, Ahmad Khaira, Bunga Silvana Khairul Fahmi Sagala Laila Ali Tanjung Lestari, Kurnia Liganti, Rani Lola Amalia Sibarani Lucia Saraswati Lucia Saraswati M Farhan Hidayatullah Madyawati Latief Magfirah, Magfirah Majahar Ali, Majid Khan Memanda, Freddy Metriadi Miati, Fenita Muhammad Alfiyansah Muhammad Farhan Muhammad Iqbal Muhammad Zikri Mursyid Djawas Mutia Sari, Shinta Najwatul Khoiriah 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 Putri, Aisyah Shakira Qardhawi, Nadif Yusuf Rahma Aniq Aulia Rahmayani Rahmayani Rahmayani Rahmayani Rani Liganti Refky Genta Saputra Reni Koja Retti Ninsix Rhizqi Dwiputra Ramadhan Rici Elvinas Rina Yenrina Rini B RINI RINI Rini Rini Rini Rini Ririn Fatma Nanda Risanty, Rita Dewi Rivan Aprialdho Rizki Ananda Rully Mujiastuti Sahadi Didi Ismanto Sandonella Anggini Sarah Asmar Saraswati, Lucia Sari, Shinta Mutia Sayuti, Kesuma Seow, Eng Keng Sharla Setyawati Shinta Mutia Sari Silfeni Silfeni Siti Dhifah Umairah Sunardi, Riyana Supu, Ramli Surini Siswarjono Sutrisno, Mirza Syauqina, Zata Hilya Sylvi, Diana Syukri , Daimon Tuty Anggraini Ulsiani, Della Viantika Gea, Anesti Vlio Lina Monalisa Wan Ishak, Wan Rosli Wardah Sahrani Sibarani Wazzan, Huda Wellyalina, Wellyalina Welya Refdi, Cesar Yana Cahyana Yanti, Herina Yasman, Rendri Yolanda, Milda Yuneita Anisma Yusra Yusra YUSRA YUSRA Zaenal Muttaqin, Muchammad Zahran, Fikry Muhammad Zarlis .M.S Zulkurnain, Musfirah

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