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All Journal AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian Jurnal Penelitian Pendidikan IPA (JPPIPA) Indonesian Journal of Chemistry Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Food Science and Technology Journal (Foodscitech) Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat Jurnal Hilirisasi IPTEKS (JHI) Eksakta : Berkala Ilmiah Bidang MIPA JFIOnline International Journal of Agricultural Sciences Jurnal Ekonomi dan Bisnis Dharma Andalas Pelita Eksakta Jurnal Pendidikan Tata Boga dan Teknologi Jurnal Biosense Warta Pengabdian Andalas: Jurnal Ilmiah Pengembangan Dan Penerapan Ipteks REACTOR : Journal of Research On Chemistry And Engineering Bioscientist : Jurnal Ilmiah Biologi Andalasian International Journal of Agricultural and Natural Sciences Fruitset Sains : Jurnal Pertanian Agroteknologi Mechanical Engineering for Society and Industry AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Journal of Applied Agricultural Science and Technology Journal of Agri-Food Science and Technology (JAFoST) Journal of Fibers and Polymer Composites Open Community Service Journal Andalasian International Journal of Social and Entrepreneurial Development

Daimon Syukri

Universitas Andalas

Author-ID : 399686

Aerospace Engineering Agriculture, Biological Sciences & Forestry Astronomy Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Dentistry Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mathematics Mechanical Engineering Medicine & Pharmacology Physics Public Health Social Sciences Transportation Veterinary Other

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The Effect of Addition Moringa Leaves (Moringa oleifera) on the Nutritional Content and Sensory Characteristic of Crackers Maria Liko K Tapun; Kesuma Sayuti; Daimon Syukri
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 5 No. 2 (2021)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

The leaves of M oleifera contain high protein and crude fiber. Thus the addition of M oleifera leaves is expected to increase protein levels and crude fiber levels of crackers produced. This study aimed to determine the effect of the addition moringa leaves on the characteristics of crackers and the addition of the moringa leaves to product crackers on characteristics acceptable to panelists based on sensory analysis. This study used a Completely Randomized Design with 5 treatments, that was the addition of leaves A (4%), B (6%), C (8%), D (10%), E (12%), and 3 replications. The data were analyzed using ANOVA and continued with Duncan's New Multiple Range Test (DNMRT) at a significant level of 5%. The results show that the addition of moringa leaves a significant effect on moisture content, protein content, fat content, ash content, carbohydrates, crude fiber, but does not significantly affect on color, aroma, taste, and texture of the crackers. Based on nutritional content and sensory test, the crackers of treatment E (the addition of moringa leaves 12%) with the characteristics moisture content of 4.67%; protein content of 14.18%; fat content of 22.52%; ash content of 1.67%; carbohydrates of 56.96%; crude fiber of 15.50%; calories of 456.42 kcal/100g; the color of 3.43 (neutral); aroma of 3.83 (likes); a taste of 3.17 (neutral); and texture of 3.30 (neutral).

STRUCTURE OF THE SEAGRASS COMMUNITY IN KARANG TIRTA PADANG BEACH: STRUKTUR KOMUNITAS LAMUN DI PERAIRAN PANTAI KARANG TIRTA PADANG Firda Az Zahra; Aulia Azhar; Daimon Syukri; Ririn Fatma Nanda; Chairul Chairul; Indra Junaidi Zakaria
JURNAL BIOSENSE Vol 5 No 2 (2022): Edisi Desember 2022
Publisher : Program Studi Biologi, Fakultas Matematika dan Ilmu Pengetahuan Alam, Universitas PGRI Banyuwangi, Jalan Ikan Tongkol No 01, Telp (0333) 421593, 428592 Banyuwangi 68416

Seagrass bed on Karang Tirtas's coast consist of two species of seagrass namely Thalassia hemprichii and Enhalus acoroides. Thalassia hemprichii is the most dominating species with a frequency to be found about 96,3% while the frequency of Enhalus acoroides is 3,7%. Seagrass has ± 14 hektar distribution area with the pattern of distribution in group. The coverage of seagrass in Karang tirta's coastal included into poor cathegory. Meanwhile, the seagrass bed is one of the important ecosystem in the coastal area that are habitat for some other species and carbon sinc. Physical chemical factor's water of Karang Tirta's coastal area can support the growth of seagrass well except the temperature factor that is high.

Development and Improvement of Antiseptic Liquid Soap Production with the Addition of Gambir Extract in CV. Novalindo, Padang Daimon Syukri
Pelita Eksakta Vol 5 No 2 (2022): Pelita Eksakta Vol. 5 No. 2
Publisher : Fakultas MIPA Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/pelitaeksakta/vol5-iss2/184

This activity was carried out in order to increase the effectiveness of antiseptic liquid soap by adding extracts of natural ingredients, namely catechins from Gambir so that the production of antiseptic liquid soap can be increased with the cooperation of CV Novalindo. Antiseptic liquid soap product with the addition of gambir extract was introduced and then production was carried out more in CV. Novalindo. The introduction of technology using active ingredients catechins in the manufacture of liquid soap can be utilized by CV. Novalindo to develop liquid soap made from active catechins as a natural antiseptic in liquid soap. It is hoped that this product will become a brand by CV Novalindo.

Penyuluhan Alih Teknologi Pengolahan Produk Hortikultura dan Jamur Tiram di Nagari Padang Laweh, Sungai Pua, Kab. Agam Ismed Ismed; Fauzan Azima; Novizar Nazir; Rini Rini; Daimon Syukri; Aisman Aisman; Purnama Dini Hari; Cesar Welya Refdi; Wellyalina Wellyalina; Felga Zulfia Radiana
Warta Pengabdian Andalas Vol 27 No 2 (2020)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat (LPPM) Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jwa.27.2.133-139.2020

This community engagement activity has located a centre for horticultural agriculture, such as fruits and vegetables, in Nagari Padang Laweh, Sungai Pua district and Agam regency, West Sumatra Province. The focus products were tomato and oyster mushrooms at the time. Besides a farmer's land for tomatoes, there is also an oyster mushroom business managed by Hoki Jamur, producing 5-7 kg of fresh mushrooms per day. The problems faced by the partner's activity were a lack of processing technology for horticultural products. Tomatoes often through away when the price is low in the market. The production of oyster mushrooms is still fluctuating because cultivation is not good enough, and oyster has high water content, so it is easy to rot and have a short shelf life. Activities that have been carried out to solve partner problems were first evaluating horticulture and oyster mushroom cultivation activities at partner locations. Then, introducing processed post-harvest of horticulture to increase the selling value and its diversification to increase the shelf life of products by making tomato sauce and oyster mushroom meatballs. This activity went well and smoothly and was attended by local farmers, members of the Family Welfare Movement (PKK), and young entrepreneurs. Participants' enthusiasm for participating in this activity was high, especially during post-harvest product processing technology. This activity is expected to improve the quality and quantity of business production, income and economic welfare of partners and communities involved in partner business activities.

Economic Feasibility of Kemojo Cake Products Using Stevia Extract (Stevia rebaudiana B.) Dita Fitriani; Kurnia Harlina Dewi; Daimon Syukri
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 7 No. 1 (2023)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

This study aims to determine the feasibility of kemojo cake products using stevia as a sweetener produced on an industrial scale. The research method used a descriptive method with mathematical analysis. The research begins with making assumptions and analysing parameters, components and cost structure, investment funding requirements and working capital. These parameters calculate production, revenue, and cash flow projections. Determination of the economic feasibility of kemojo cake products with Net Present Value (NPV), Incremental Rate of Return (IRR), Net B/C and Pay Back Period (PBP). The assumption of a year's production of kemojo cakes is 31,680 boxes for at IDR 35,000.00/box. The proportion of capital comes from 60% own capital and 40% credit. The average operational costs per year are IDR 675,083,359.00, variable costs IDR 549,813,919.00 and fixed costs IDR 125,269,440.00. The average income per year is IDR 1,108,800,000.00 while expenses are IDR 770,378,416.00. The profit earned was IDR 287,658,346. Profit on sales of 20.40% with 15% tax per year. This business BEP occurs in sales of an average value of Rp 338,421,584 or 25.94% of production capacity per year. The results showed that the NPV was Rp 279,583,647, the IRR was 79%, and the Net B/C was 2.22 times. Based on existing criteria or assumptions, this business is feasible to carry out with PBP for two years, or the capital invested in this business can be returned before the project ends (3 years).

Characteristics of Peel-off Gel Mask Formulated from Jicama (Pachyhizus erosus) Nguyen Ngoc Thanh Nguyen; Alfi Asben; Daimon Syukri
International Journal of Agricultural Sciences Vol 6, No 2 (2022)
Publisher : Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/ijasc.6.2.88-94.2022

Food loss is a worldwide concern, especially the losses from the fresh tubers because of their quick rottenness during post-harvest without proper preservation. Meanwhile, the tuber is an excellent source of carbohydrates that can be used in a broad range of food and other industries. Therefore, creating added-value products from crops has been considered an intriguing idea for decades in order to reduce this matter and also can utilize raw materials from agriculture. This research aimed to determine and evaluate the effects of starch addition from Jicama on the characteristic of peel-off gel masks. Five different formulations were made with increased starch concentration at 1%, 2%, 3%, and 4%, and a control sample was formulated without adding starch. Organoleptic, spreadability, homogeneity, irritation, viscosity, pH, peeling time, and antibacterial and antioxidant activity were parameters in evaluating gel formulations. The best formula showed a homogenous consistency, there was no irritating reaction, and it had the highest sensory point from the panellist. The acidic degree and viscosity were 5.53 and 32867 cPs, respectively, which adhered to the Indonesian National Standard (SNI 2007) for facial skin products; the gel had good spreadability, and the peeling time was less than 30 minutes. Moreover, the gel presented an active antibacterial activity against Staphylococcus aureus; and antioxidant activity. According to the results, Jicama is recommended for application in making good quality peel-off gel mask products at 4% concentration.

Production of Drying Houses to Increase Dried Corn Production by Aur Serumpun Farmers Group Daimon Syukri
Pelita Eksakta Vol 6 No 1 (2023): Pelita Eksakta Vol. 6 No. 1
Publisher : Fakultas MIPA Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/pelitaeksakta/vol6-iss1/189

Aur Serumpun farmers group is one of farmer group with their corn farming business. This farmer group is in Simpang Alahan Mati District, Kab. Pasaman, West Sumatra Province. So far, farmers only sell corn that has been dried. The processing of corn is a basic need for members of farmer groups in order to have product diversification which in turn can increase the economy of these farmers. In the previous activities (2019), it was known about processed corn products, namely tortilla chips. However, according to the needs of farmer groups, an increase in dry corn production is the most important. Therefore, in this 2022 activity, the activity of making Dryer houses for the Aur Serumpun Farmer Group was carried out. This development is a collaboration between Andalas University and the Farmers Group which is expected to increase the production capacity of dry corn because the use of drying houses can speed up the drying process. In 2022, a drying house with a size of 5 X 10 meters has been built and is very useful for the drying process, especially during the rainy season. The efficiency of using the tool will be carried out by involving students and carried out as an evaluation of this activity in the future.

PENGEMBANGAN PROSPEK USAHA TORTILLA CHIPS OLEH KELOMPOK TANI AUR SERUMPUN DI KECAMATAN SIMPANG ALAHAN MATI KABUPATEN PASAMAN PROVINSI SUMATERA BARAT Daimon Syukri; Nika Rahma Yanti; Emil Salim; Ismed Ismed; Cesar Wellya Refdi; Felga Zulfia Rasiana; Wellyalina Wellyalina; Novizar Nazir; Aisman Aisman
Jurnal Hilirisasi IPTEKS Vol 6 No 2 (2023)
Publisher : LPPM Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jhi.v6i2.506

The Aur Serumpun farmer group is one of the growing farmer groups with their corn farming business. This farmer group is in Simpang Alahan Mati District, Kab. Pasaman, West Sumatra Province. So far, farmers only sell corn that has been dried directly. The processing of corn is a basic need for members of farmer groups in order to have product diversification which can ultimately increase the economy of these farmers. In the community service activities that were carried out previously (in 2019), processed products from corn were introduced, namely tortilla chips. In the 2020-2022 activities, business development will be carried out from Aur Serumpun farmer groups in accordance with the policy directions set by the members of the farmer groups themselves. Therefore, a discussion group forum was held and the signing of a cooperation agreement regarding the study of the prospects for producing tortilla chips which would be carried out by the aur allied farmer groups. The development of food product production of trotilla chips is an independent initiative from farmer groups that can collaborate with academics in the Department of Agricultural Product Technology, Andalas University. It was agreed from the discussion group forum that the head of the farmer group would conduct a study and socialize to other members of the farmer group regarding alternative product diversification of the commonly produced corn commodity. Further evaluation of the prospects for the implementation of the tortilla chips production process will be carried out next year.

Organoleptic and Nutritions Observation of Monosodium Glutamate (MSG)-Free Instant Noodle Seasoning With Soto Padang Nika Rahma Yanti; Daimon Syukri; Feri Arlius; Khandra Fahmy; Ririn Fatma Nanda
Food Science and Technology Journal (Foodscitech) Vol. 6 No. 2 (2023)
Publisher : Universitas Dr Soetomo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25139/fst.v6i2.7404

This research is an exploratory study. In this study, instant noodle seasoning was made from natural spices, without the addition of synthetic flavorings and preservatives. If monosodium glutamate (MSG) is consumed beyond the limit and consumed continuously for a long period of time, it will cause various side effects. MSG consumed by someone who cannot tolerate more than 3g/day can have adverse health effects. The purpose of this research is to develop Padang Soto flavored instant noodles using natural spices and without using synthetic flavoring Monosodium Glutamate (MSG). In this study, 4 formulas were made, coded as formula 1, formula 2, formula 3 and formula 4. The results showed that the panelists' preference for the color of instant noodles in formula 4 was 4.05. The panelists' favorite score for the aroma of instant noodle seasoning is highest in formula 4, which is 3.95. As for the taste results obtained, it is known that the panelists' favorite score for the taste of instant noodle seasoning is highest in formula 4, namely 4.05. From the results of the research, a dry seasoning with the code formula 4 has been produced that is delicious based on organoleptic analysis which can be used as a seasoning for instant noodle food products with instant Padang soup flavor. for proximate analysis, the best is also in formula 4, obtained water content of 3.85%, ash content of 1.66%, fat content of 1.29%, and protein content of 7.39%.

Physical Treatments for Alleviating Chilling Injury in Fresh produce Putri Wulandari Zainal; Daimon Syukri; Irfan Suliansyah; Khandra Fahmy
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 13, No 2 (2024): June 2024
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v13i2.493-505

Fresh produce has a short shelf-life because the metabolic activity continues after harvest. Low temperature is one of the postharvest technology methods that suppress this activity along storage. Its effects prolong the shelf-life of fruits and vegetables. This method has long been recommended to reduce deterioration during storage so that it can maintain the quality of fruits and vegetables. However, it still has drawbacks such as chilling injury, especially in tropical and subtropical origins that are chilling sensitive. Therefore, another storage method is needed to alleviate chilling injury such as low-temperature conditioning, high-temperature conditioning, and intermittent warming which only use environmental conditioning during storage. The other one has modified atmosphere packaging and controlled atmosphere packaging. They utilize the ideal atmosphere for each fresh product during storage. The treatment proved that it could alleviate chilling injuries such as reduced pitting, flesh injury, failure of mature, scald, peel browning, weight losses, electrolyte leakage, malondialdehyde, respiration rates, production of superoxide radical anion (O₂-) & hydrogen peroxide (H₂O₂), lipoxygenase activity, phospholipase D, phenylalanine ammonia-lyase (PAL), and polyphenol oxidase (PPO). Keywords: Chilling injury, Fresh produce, Intermittent warming, Low temperature, Physical treatment.

Co-Authors Adhitya Jessica Adlis Santoni Admeiva Fitri, Aulia Ahmed, Umar Aidila Fitria, Eddwina Aisman Aisman Al-Hafit, Busra Alfi Asben Amaliyah Tarumiyo, Aurelia Amelia Hariry Andriani, Yola Anni Faridah Annisa Fauziah Annisa Fauziah, Annisa Annisyia Zarina Putri Anwar Kasim Aprialdho, Rivan Ardinis Arbain Asmak Afriliana Aulia Azhar Aurelia Amaliyah Tarumiyo Aurelia Amaliyah Tarumiyo Awalina, Rahmi Azzahra, Yasmin Bahar, Rini Bahari, Asniati Binoj, Joseph Selvi Cesar Wellya Refdi Cesar Welya Refdi Chairul Chamel, Arisvan Darwir, Djaswir Darwir, Djaswir Deden Dermawan Deden Dermawan Septina Dendi Adi Saputra Devi Purnama Sari Diana Sylvi Diana Sylvi Dina, Mivtahul Dini Hari, Purnama Dita Fitriani Djaswir Darwis Emil Salim Eva Yuniritha, Eva Fachrur Rozi Fachrur Rozi Fauzan Azima Felga Zulfia Radiana Felga Zulfia Rasdiana Felga Zulfia Rasiana Feri Arlius Firda Az zahra Halwa, Haniyatul Haniyatul Halwa Hasbullah Hasbullah Hasbullah Hasbullah Helmi Helmi Helmizar Heni Pujiastuti Heru Suryanto Humaira, Bunga Permata Huswatun Hasanah Indra Junaidi Zakaria Irfan Suliansyah Ismed Ismed Ismed Ismed Jaswandi . Jessica, Adhitya Joni Kusnadi Khandra Fahmy Komarudin Komarudin Kurnia Harlina Dewi Laimnimitr, Napassawan LINDAWATI Mahfuzatul Khairani Malrianti, Yefsi Maria Liko K Tapun Marlis Salisma Meuthia Fiana, Risa Mislaini Mislaini Mivtahul Dina Muhammad Arwani Muhammad Makky N Nazir Nanda, Ririn Fatma Netty Sri Indeswari Nguyen Ngoc Thanh Nguyen Nika Rahma Yanti Nobutaka Ito Novelina Novelina Novizar Nazir Novizar Novizar Novizar, Novizar Nusantara, Fajar Olivia, Adinda Pirma, Dio Sandhika Purnama Dini Hari Putri Wulandari Zainal Rahmayani Rahmi Holinesti Rahmi Padilah Ramadani, Siska Fitri Reni Koja Rina Yenrina Rina Yenrina Rince Alfia Fadri RINI Rini B Rini Rini Rini Rini Rini Rini Rini Rini Rini Rini RINI RINI Ririn Fatma Nanda Ririn Fatma Nanda Risa Meuthia Fiana Rizkyanto, Ridwan Robbani, Syifa Rosyada, Inayah Rosyadah, Najla Rudi Alfiansyah Rudi Alfiansyah Rusdi, Faza Yazira Sahadi Didi Ismanto Sakinah, Restu Salim, Emil Santy Ayu Gultom, Eryka Saputri, Hendryanti Gita Saraswati, Lucia Sayuti, Kesuma Sepnita, Widia Sharafa, Salwa Ash Sukma, Puja Nadia Sylvi, Diana Tapun, Maria Liko K Thu, Nguyen Ngoc Anh Tio, Rilvi Muhammad Tuty Anggraini Ulhaq, Ulfieda Anwar Usman, Robby Wellyalina, Wellyalina Welya Refdi, Cesar Widia Sepnita Yanuhar, Uun Yasmin Azzahra Yasmin Azzahra Yeffi Yeffi Masnarivan Yolanda, Milda Yusniwati Yusniwati Yusniwati

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