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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 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
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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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.
Characterization of the Chemical Components of Various Onion Species in West Sumatra Fenita Miati; Fauzan Azima; Daimon Syukri
Journal of Applied Agricultural Science and Technology Vol. 9 No. 3 (2025): Journal of Applied Agricultural Science and Technology
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55043/jaast.v9i3.422

Abstract

Various types of onions have long been utilized as both culinary ingredients and traditional medications, yet comprehensive comparative data on their chemical composition and antioxidant potential in Indonesia are limited. This study provides the first integrated analysis of six onion species cultivated in West Sumatra, namely, shallot (A. cepa var. ascalonicum), garlic (A. sativum), common onion (A. cepa L.), Dayak onion (Eleutherine palmifolia), chive (A. tuberosum), and leek (A. fistulosum L.). Physicochemical properties were determined through proximate analysis, antioxidant activity was assessed using the DPPH assay and expressed as IC₅₀ values, and lipid-based phytochemical profiles were obtained via Bligh and Dryer extraction, followed by GC–MS. Data were processed and visualized in RStudio. The results indicate that chive exhibited the highest moisture (93.57%) and fat (4.15%) contents, whereas Dayak onion contained the highest amounts of ash (6.29%) and protein (8.74%). Dayak onion exhibited strong antioxidant activity (84.85 ppm), whereas common onion, shallot, and leek demonstrated weak antioxidant activity. Cis-vaccenic acid was the dominant compound in shallot (37.59%) and leek (31.19%), and D-limonene was the dominant compound in Dayak onion (22.39%) and chive (21.16%). The study findings highlight that the Dayak onion is a promising indigenous source of natural antioxidant for functional food and herbal product development, while providing novel baseline phytochemical data for advancing onion bioactivity and biodiversity research.
Effect of Processing Level on Metabolite Profiles and Antioxidant Activity of Palm Sugar Using Untargeted LC–MS Putra, Arif Rizkika; Anggraini, Tuty; Azima, Fauzan
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.v10i1.993

Abstract

Palm sugar derived from sugar palm sap (Arenga pinnata Merr.) is widely used as a natural sweetener and contains various minor compounds that may contribute to its functional properties. Differences in processing intensity during the production of liquid, molded, and granulated palm sugar may induce chemical transformations affecting metabolite composition and antioxidant activity. However, comparative information linking processing level with these changes remains limited. This study evaluated the effects of different processing levels on the chemical characteristics and DPPH radical scavenging activity of palm sugar products. Antioxidant activity was determined using the DPPH method at a concentration of 1000 ppm, while metabolite profiling was conducted using untargeted LC–MS/MS Q-TOF in positive ion mode over an m/z range of 50–1200. Untargeted LC–MS/MS combined with principal component analysis (PCA) indicated differences in metabolite profiles among products, with liquid palm sugar showing the highest number of tentatively annotated features, followed by molded and granulated palm sugar. Increasing processing intensity was associated with shifts in metabolite composition, including reduced occurrence of oligosaccharide-related compounds and tentative detection of monosaccharide-related and heat-derived compounds such as maltol and phenolic-type derivatives. DPPH radical scavenging activity increased with processing level, reaching 39.23%, 55.93%, and 63.76% for liquid, molded, and granulated palm sugar, respectively. These findings suggest that thermal processing modifies the chemical profile of palm sugar and may improve its antioxidant-related properties under the conditions studied. Contribution to Sustainable Development Goals (SDGs):SDG 3: Good Health and Well-beingSDG 9: Industry, Innovation and InfrastructureSDG 12: Responsible Consumption and Production
Analisis Faktor-Faktor Yang Mempengaruhi Pemberian Mpasi Tinggi Protein Dan Asam Lemak Esensial Berbasis Pangan Lokal Oleh Ibu di Batam Anisya Selvia; Fauzan Azima; Masrul Masrul; Finny Fitry Yani
Jurnal Ners Vol. 10 No. 2 (2026): APRIL 2026
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jn.v10i2.56624

Abstract

Pola pemberian Makanan Pendamping ASI (MPASI) oleh ibu di Indonesia khususnya di Kota Batam belum optimal dalam memenuhi kebutuhan gizi seimbang anak. Persentase Growth Faltering yang dapat berujung stunting pada anak balita di Provinsi Kepulauan Riau Pada Tahun 2022 adalah 18,9% dimana 15,2% terjadi di Kota Batam. MPASI yang diberikan ibu pada anaknya lebih fokus pada pemberian makanan tinggi karbohidrat dan sayuran. Penelitian ini bertujuan untuk menganalisis faktor yang mempengaruhi ibu dalam pemberian MPASI Tinggi Protein dan Asam Lemak Esensial berbasis pangan lokal. Penelitian ini dilakukan selama satu bulan dengan menggunakan pendekatan kualitatif melalui wawancara mendalam dengan partisipan berjumlah 9 orang yang terdiri dari 6 orang informan utama yaitu 1 orang kader dan 5 orang ibu yang memiliki anak usia 6-24 bulan, 1 orang bidan koordinator, 1 orang tenaga pelaksana gizi, dan 1 orang informan pendukung yaitu kepala puskesmas. Temuan menunjukkan bahwa program pemerintah yang dilaksanakan oleh puskesmas terkait pencegahan atau penanganan growthfaltering telah dilaksanakan namun terhambat oleh keinginan masyarakat yang ingin di fasilitasi sepenuhnya serta kurangnya pengetahuan ibu tentang pemberian MPASI tinggi protein dan Asam Lemak Esensial berbasis pangan lokal.
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 Anisya Selvia 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 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 Fenita Miati Finny Fitry Yani Gimnastiar, Nazar Gusni Dian Suri Habibie, Muhammad Fadhil Haeruddin Hafid Haramain, Genta Hariko, Rezki Harmiyati Hasbullah Hasbullah Hasbullah Hasbullah Hendri Nurdin Heni Pujiastuti Herina Yanti 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 Masrul Masrul Memanda, Freddy Metriadi Metriadi Mirza Sutrisno Muhammad Alfiyansah Muhammad Farhan Muhammad Iqbal Muhammad Zikri Mursyid Djawas Mutia Sari, Shinta Najwatul Khoiriah Neswati Neswati Netty Sri Indeswari Ninsix, Retti Novelina Novizar Nazir Novizar Novizar Novizar Novizar Novizar, Novizar Novridah Reanti Purba Nur Azizah Hrp Okta Elviana Manurung Parlaungan Gabriel Siahaan Periadnadi Periadnadi Popy Meilina Purnama Dini Hari Putra, Arif Rizkika 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 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 Silvia Novi Yanti Siti Dhifah Umairah Sitti Nurbaya Ambo Sunardi, Riyana Supu, Ramli Surini Siswarjono 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 Yolanda, Milda Yuneita Anisma YUSRA YUSRA Yusra Yusra Zaenal Muttaqin, Muchammad Zahran, Fikry Muhammad Zarlis .M.S Zulkurnain, Musfirah