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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
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Characteristics of Analog Jerky from Moringa Leaves (Moringa Oleifera L.) with the Addition of White Oyster Mushroom (Pleurotus Ostreatus) Powder Rici Elvinas; Kesuma Sayuti; Fauzan Azima
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) Lucia Saraswati; Fauzan Azima; Daimon Syukri
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.
The Effect of Heating Temperatures on the Formation of Vanillin from Curcumin Sunardi, Riyana; Syukri, Daimon; Sylvi, Diana; Azima, Fauzan
Open Global Scientific Journal Vol. 4 No. 2 (2025): Open Global Scientific Journal
Publisher : Research and Social Study Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70110/ogsj.v4i2.53

Abstract

Background: Food additives are components added to food to change or affect the shape, characteristics, or properties of food products. Vanillin is one of the flavors widely used in food, perfume, and cosmetic industries. Natural vanillin is obtained from Vanilla planifolia through vanilla bean extraction, but this production is limited so that alternative methods, such as chemical synthesis and biotechnological technique, are increasingly used. Curcumin from the rhizomes of turmeric plant (Curcuma longa) can be degraded into vanillin through a degradation process.Aims & Methods: This study aims to explore the degradation process of curcumin into vanillin using ethanol solvents at temperatures of 50, 60, and 70°C. The parameters analyzed were color changes using colorimetry, curcumin content using spectrophotometry, and vanillin content using HPLC.Results: The results show that increasing the treatment temperature caused a significant decrease in curcumin content and an increase in vanillin content. The heating temperature of curcumin affected the curcumin content, although it did not affect the color intensity and vanillin content formed. Vanillin was not formed by heating curcumin at the temperatures of 50, 60, and 70oC. A temperature of 60°C resulted in the formation of significant vanillin content.
OVERVIEW OF THE STUDENTS' LEARNING INTERESTS OF SMA PERTIWI 1 PADANG Azima, Fauzan; Hariko, Rezki; Suri, Gusni Dian; Adlya, Soeci Izzati
Jurnal Konseling Pendidikan Islam Vol. 7 No. 1 (2026): Jurnal Konseling Pendidikan Islam
Publisher : LP2M IAI Al-Khairat Pamekasan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32806/jkpi.v7i1.1237

Abstract

stress, and the psychological development of students, if continued, will make the quality of graduates and human resources decrease. The study aims to describe the learning interest in students reviewed from: 1) the affective aspect, 2) the cognition aspect. The research uses a descriptive quantitative method. The number of samples of 230 students of SMA Pertiwi 1 Padang was selected using the stratified random sampling technique. Data collection was carried out through the administration of the student learning interest scale which was compiled based on  the Likert scale model. The data was processed using descriptive analysis. The results of the study showed that the learning interest of students of SMA Pertiwi 1 Padang: in general was in the high category (=106.56), from the aspect of affection (feeling) was in the high category and the aspect of cognition (mind) was in the high category. Based on these results, it can be concluded that Pertiwi 1 Padang High School students have a high interest in learning in the learning process. The implication of BK services in increasing students' interest in learning is by providing various services such as information services, individual counseling guidance services and group counseling guidance.
Deep Learning–Based Phenotype Classification of Arabidopsis thaliana from Top-View Imagery Syauqina, Zata Hilya; Azima, Fauzan; Farhan, Muhammad
Jurnal Teknologi Rekayasa Informasi dan Komputer Vol 9, No 1 (2026): JURNAL TRIK - POLITEKNIK NEGERI LHOKSEUMAWE
Publisher : Politeknik Negeri Lhokseumawe

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30811/jtrik.v9i1.8865

Abstract

The development of digital image processing and machine learning enables automated and objective plant phenotyping, reducing reliance on manual observations that are time-consuming and subjective. This study aims to classify Arabidopsis thaliana leaf conditions into three classes, namely Healthy, Senescent, and Anthocyanin-Rich, using a Convolutional Neural Network (CNN) based on top-view images from the public Quantitative Plant and Zenodo datasets. A total of 1,500 images were used, representing diverse variations in leaf color, pigmentation levels, and visual conditions. The images were processed through several preprocessing stages, including resizing, pixel normalization, data augmentation, and stratified dataset splitting to maintain class balance. A custom CNN model was developed and trained to automatically extract visual features from leaf images, and its performance was evaluated using accuracy, confusion matrix, precision, recall, and F1-score metrics. Experimental results indicate that the model achieved an overall accuracy of 82%, with the best performance observed in the Healthy and Senescent classes. However, the Anthocyanin-Rich class still exhibited classification errors due to visual similarities with other classes. These findings demonstrate the potential of CNN-based approaches to support automated plant phenotyping, although further improvements are required to enhance model generalization and classification accuracy for visually similar classes.
Static Retort Thermal Processing for Shelf-Life Extension of Traditional Rendang: Preliminary Study of Quality Attributes and Consumer Acceptance Nazir, Novizar; Azima, Fauzan; Yasman, Rendri; Azmi, Aida Firdaus Nurul; Putri, Aisyah Shakira
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 10 No. 1 (2026)
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.v10i1.939

Abstract

Rendang, a traditional Indonesian meat dish with significant cultural and economic value, faces distribution challenges due to its short shelf life. This study evaluated static retort thermal processing to improve rendang’s physicochemical properties, microbiological safety, and consumer acceptance. Rendang samples were sterilized at 125 °C for 0, 5, 10, 15, and 20 minutes, then analyzed for composition, Total Plate Count (TPC), and sensory properties. Sterilization affected product composition, with moisture, ash, and protein showing biphasic trends, while fat content increased steadily with increasing processing time. Microbiological analysis showed that TPC dropped from 70 CFU/g in untreated samples to 15 CFU/g or below-detectable levels (<10 CFU/g) after retort processing, confirming effective sterilization. Sensory evaluation found that all treatments maintained acceptable colour, aroma, and flavour. Consumer acceptance was high for up to six months of storage, but declined for longer shelf lives, suggesting psychological factors may influence acceptability. Overall, static retort processing at 125 °C for 10–15 minutes offers an optimal balance of safety and quality, making it suitable for extending rendang’s shelf life. Contribution of This Research to the Sustainable Development Goals (SDGs)SDG 2 – Zero Hunger.SDG 3 – Good Health and Well-being.SDG 9 – Industry, Innovation, and Infrastructure.SDG 12 – Responsible Consumption and Production.
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