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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
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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Plastic Composite Boards from Oil Palm Empty Fruit Bunches (OP-EFB) with Variation of Pressing Temperature: Physical and Mechanical Properties Pirma, Dio Sandhika; Malrianti, Yefsi; Kasim, Anwar; Syukri, Daimon
Journal of Fibers and Polymer Composites Vol. 3 No. 1 (2024): Journal of Fibers and Polymer Composites
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55043/jfpc.v3i1.99

Abstract

Plastic composite boards are made from OP-EFB (oil palm empty fruit bunches) which function as a filler, while HDPE (high-density polyethylene) plastic is used as a matrix. This study was conducted to analyze the physical and mechanical properties of plastic composite boards from empty palm oil bunches and high-density polyethylene plastic based on the effect of pressing temperature and determine the optimum pressing temperature. The temperature used for pressing were 140 oC, 150 oC, 160 oC, 170 oC, and 180 oC with the addition of coupling agents of MAH (maleic anhydride) and BPO (benzoyl peroxide) initiator. Based on the research that has been carried out, the physical and mechanical properties of the resulting plastic composite board are affected by differences in pressing temperature, with an optimum temperature of 170 oC the results of the testing were density, water absorption, MOR (modulus of rupture) compressive strength parallel to the surface and compressive strength perpendicular to the surface were 0.950 g/cm3, 0.090 %, 134.40 kg/cm², 465.80 kg/cm², and 50.40 kg/cm² respectively and the average test results for all treatments were 0.88 g/cm³, 1.00%, 130.20 kg/cm² and 426.96 kg/cm² respectively. The mechanical physical properties of plastic composites meet SNI 8154-2015 standard on WPC (wood plastic composites), except for MOR and perpendicular compressive constancy of the surface.
Optimization of Cathechin Extraction for Development of Liquid Hand Soap Made From Gambier Syukri, Daimon; Rini, Rini; Jessica, Adhitya
Andalasian International Journal of Agriculture and Natural Sciences (AIJANS) Vol. 4 No. 01 (2023)
Publisher : Lembaga Penelitian dan Pengabdian, Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/aijans.v4.i01.31-36.2023

Abstract

This study has aimed to determine the potential use of catechins derived from gambier as an anti-microbial raw material in the manufacture of hand washing liquid soap. The study started from the purification process of catechins from gambier and continued with the addition of gambier to the soap formula looking for hand washing. In this study, there were some difficulties in obtaining catechin extracts that could dissolve in water due to the character of catechins that did not dissolve completely in water. Therefore, the optimization of the catechin extraction process is optimized first. The catechin extraction process was carried out in two ways, namely by using a homogenizer at a speed of 15000 rpm for 30 minutes and a reflux process with hot water (temperature 70 degrees Celsius) for one hour. It was found that the concentration of catechin dissolved in water both in the homogenizer and reflux results was relatively the same, therefore for the manufacture of hand washing liquid soap, the process with the reflux technique would be recommended because of the cheaper operational costs.
The Optimum Condition for Total Carotenoid Extraction from Orange Sweet Potato Syukri, Daimon; Rini, Rini; Wellyalina, Wellyalina; Jaswandi, Jaswandi; Sukma, Puja Nadia
Andalasian International Journal of Agriculture and Natural Sciences (AIJANS) Vol. 4 No. 02 (2023)
Publisher : Lembaga Penelitian dan Pengabdian, Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/aijans.v4.i02.68-73.2023

Abstract

This study aimed to find the optimum conditions for extracting the carotenoid content in orange sweet potato in an applied application. The extracted carotenoids will be used as raw materials to produce rose-scented aromatic compounds (b-ionone). The extraction process was carried out on dry matter using maceration technique and using hexane as solvent. Other solvents such as methanol, ethanol, isopropanol and choloroform were also used to extract carotenoids from orange sweet potato. The use of wet samples and dry samples was also carried out in this study. The ratio of the solvent used with the material was 1:3. Based on the yield and spectrophotometric characterization, it was known that the extraction process with hexane solvent can extract carotenoid compounds from dry orange sweet potato powder if the extraction process is carried out 7 times
The Effect Wilting Tangerine Peel on Characteristics of Powder Used In Food Self-Heater Rini, Rini; Syukri, Daimon; Sukma, Puja Nadia
Andalasian International Journal of Agriculture and Natural Sciences (AIJANS) Vol. 4 No. 02 (2023)
Publisher : Lembaga Penelitian dan Pengabdian, Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/aijans.v4.i02.116-129.2023

Abstract

A food self-heater is a device designed to rapidly heat food by the utilization of exothermic or endothermic reactions. To yet, a food self-heater with a dedicated scent feature has not been developed. The fragrance utilized is derived from residual tangerine peel components. The objective of this study is to investigate the variations in the concentration of the limonene compound in essential oil extracted from tangerine peel, specifically examining the impact of tangerine peel wilting. Additionally, the study intends to identify the most effective food self-heating method by incorporating tangerine peel powder as an aromatic component in the self-heating process. The present study employed a Completely Randomized Design (CRD) consisting of five treatments and three replications. The treatments employed in this study encompassed varying durations of withering time for tangerine peel, denoted as A (0 hours), B (6 hours), C (12 hours), D (24 hours), and E (48 hours). The research findings indicated that the duration of drying tangerine peels had a notable impact on various factors including water content, yield, pH, color, duration for the aromatic self-heating meal to attain the optimal temperature, and aroma. However, no significant influence on limonene levels was seen. Based on the duration required for the aromatic food self-heater to attain the optimal temperature and the organoleptic aroma, treatment D (24-hour withering of tangerine peel) demonstrates the highest efficacy. This treatment exhibits a time frame of approximately 4.5 minutes for the aromatic food self-heater to reach the optimum temperature, accompanied by a fragrance rating of 4.2 in the organoleptic analysis.
Carboxymethyl cellulose films derived from pineapple waste: Fabrication and properties Suryanto, Heru; Syukri, Daimon; Faridah, Anni; Yanuhar, Uun; Binoj, Joseph Selvi; Nusantara, Fajar; Komarudin, Komarudin; Ulhaq, Ulfieda Anwar
Mechanical Engineering for Society and Industry Vol 5 No 1 (2025)
Publisher : Universitas Muhammadiyah Magelang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31603/mesi.12789

Abstract

Plastic waste poses a significant environmental challenge due to its non-biodegradable nature, emphasizing the need for sustainable alternatives like bioplastics from natural resources. This study develops and characterizes bioplastic films made from carboxymethyl cellulose (CMC) derived from bacterial cellulose synthesized using pineapple biowaste. Pineapple waste underwent fermentation to produce bacterial cellulose, which was chemically modified into CMC. Films were fabricated using CMC solutions with varying glycerol concentrations (0.5%, 1.0%, 1.5%, and 2.5% v/v). Characterization techniques, including SEM, XRD, FTIR, TGA, mechanical testing, and antibacterial assays, revealed that increasing glycerol concentrations smoothed the film's cross-sectional morphology, reduced crystallinity, and altered functional groups (e.g., new peaks at 870 cm⁻¹ and 935 cm⁻¹ attributed to C–H deformation). TGA indicated a four-stage thermal degradation pattern, with mass loss increasing from 77.2% to 88.4% at 2.5% glycerol, reflecting enhanced plasticization. Mechanical testing showed that the highest glycerol concentration increased film flexibility by 40.7 times while reducing tensile strength by 89.7%. Antibacterial activity against E. coli and S. aureus also improved with glycerol content. These results demonstrate the potential of CMC-based bioplastic films as sustainable packaging materials, offering customizable properties and promoting the value-added use of agricultural waste.
Comparative Study Of Solar Drying And Freeze Drying Methods In Amino Acid Content Of Crude Ficin Enzyme From Ficus Aurata (Miq.) Ismed, Ismed; Yenrina, Rina; Hasbullah, Hasbullah; Syukri, Daimon; Yusniwati, Yusniwati
AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian Vol 11 No 2 (2024)
Publisher : UNIVED Press, Dehasen University Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37676/agritepa.v11i2.7459

Abstract

Purpose: This work aimed to analyze the profiles of amino acids in the ficin enzyme isolated from Ficus aurata (Miq.), and to determine the efficiency of these amino acid concentrations under two types of drying – solar drying and freeze drying. Methodology: The enzyme ficin was obtained from fig tree, and the presence of amino acids was determined by UPL chromatography. The applied methods of drying were solar and freeze. However, the primary objectives were aimed at investigating the influence of these treatments on the level of amino acids present in all the samples. Results: The findings indicated that freeze drying techniques retained more amino acids in figs than was observed in the case of solar drying. In particular, the amount of L-glutamic acid in freeze drying was 2.39 mg/g, while that of solar drying was 1.43 mg/g. Similar results were observed in L-lysine and L-aspartic acid, which were relatively higher in freeze drying than solar drying, with concentrations of 2.43 mg/g and 2.55 mg/g, respectively, as opposed to 0.99 mg/g and 1.76 mg/g in solar drying. Besides, freeze drying showed better L-serine, L-phenylalanine, and L-histidine preservation. Findings: It was observed that freeze drying gave the best opportunity to reduce the loss of amino acid of the ficin enzyme. The drying method, in particular, resulted in a concentration of some important amino acids like L-glutamic acid, L-lysine, L-aspartic acid, L-serine and L-phenylalanine, and L-histidine as compared to solar drying. Novelty: This study focused on different types of solar energy and freeze energy economic systems in enzymatic activities in the ficin enzyme extracted from Ficus aurata (Miq.). The novel contribution of this research lies in its objective, which is to show how the drying methods used affected the retention of the most influential and critical amino acids in the enzymatic processes. Originality: The novel aspect of the study was the attachment of ultra vortices to different drying techniques, such as solar drying and freeze drying in select ficin enzymes from Ficus aurata. It opens up a new perspective toward the development of drying parameters for the enhancement of important enzymatic characters from this particular variety. Conclusion: This research considers the changes in amino acid content during the drying of ficin enzyme from Ficus aurata through different drying methods. It is shown that freeze drying enhances the retention of critical amino acids and is thus one of the most efficient methods for the enzymatic processing of this plant species. Type of Paper: Empirical research paper.
STUDY ON THE AMINO ACID COMPOSITION OF CRUDE FICIN ENZYME FROM Ficus padana Burm.f. USING SOLAR DRYING Ismed, Ismed; Yenrina, Rina; Hasbullah, Hasbullah; Syukri, Daimon; Yusniwati, Yusniwati
Fruitset Sains : Jurnal Pertanian Agroteknologi Vol. 12 No. 5 (2024): December: Ilmu Pertanian dan Bidang Terkait
Publisher : Institute of Computer Science (IOCS)

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

Abstract

Ficin is an enzyme derived from Ficus sp., recognized for its applications in the food and pharmaceutical sectors. Utilizing solar energy for enzyme drying has been shown to be economical and environmentally sustainable while preserving enzyme activity. This study aimed to determine the amino acid composition of crude ficin from Ficus padana Burm. f., and was extracted and dried with solar energy. The analysis of amino acid components was conducted using the UPLC technique. The results indicated the presence of numerous important amino acids, with L-aspartic acid being the highest concentrated at 1.85 mg/g and L-leucine at 1.41 mg/g. Significant quantities of L-glutamic acid (1.33 mg/g), L-serine (1.14 mg/g), and L-lysine (1.05 mg/g) were also identified. The solar drying process showed no significant loss of amino acids. The findings suggest that solar drying does not negatively impact the amino acid composition in fiction, therefore enhancing its practical significance, particularly for the food and pharmaceutical sectors.
Protein Content Analysis of Protease Enzymes Extracted from Ficus Species and Papaya Using Qubit Fluorometer Ismed, Ismed; Yenrina, Rina; Hasbullah, Hasbullah; Syukri, Daimon; Yusniwati, Yusniwati
Bioscientist : Jurnal Ilmiah Biologi Vol 12, No 2 (2024): December
Publisher : Department of Biology Education, FSTT, Mandalika University of Education, Indonesia.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/bioscientist.v12i2.13683

Abstract

This study aims to quantify the protein content in crude ficin enzymes obtained from the fruit and latex of various Ficus species and Papaya. This research has been encouraged by the considerable potential of these enzymes in different biotechnological applications, while data with regard to the protein content of these enzymes is limited. This study used a quantitative approach using qubit fluorometer to quantify the protein content in crude enzymes derived from the fruit and latex of these plants. Based on results, the protein content in crude ficin enzymes, two types of research obtained from Ficus aurata (Miq.) fruit was 0.92µg/ml and from papaya fruit as 3.16 µg/ml. For latex, it was observed that the protein content in crude ficin enzymes was determined as 6.14 µg/ml for Ficus aurata (Miq.), 2.58 µg/ml for Ficus racemosa L., and 5,27 µg/ml for Ficus padana Burm.f.. The protein content from papaya latex was 15,98 µg/ml. These findings show the differences in the protein content of the enzymes obtained from different species of Ficus and Papaya as a basis for further study on using these enzymes for biotechnological purposes.
Perbandingan Biaya Produksi Tepung Dadih Susu Kerbau dan Susu Sapi: Implikasinya Terhadap Strategi Penetapan Harga Helmizar, Helmizar; Bahari, Asniati; Syukri, Daimon; Yuniritha, Eva; Usman, Robby; Rusdi, Faza Yazira; Sakinah, Restu; Olivia, Adinda; Humaira, Bunga Permata; Saputri, Hendryanti Gita
Jurnal Ekonomi dan Bisnis Dharma Andalas Vol 27 No 1 (2025): Jurnal Ekonomi dan Bisnis Dharma Andalas
Publisher : Universitas Dharma Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47233/jebd.v27i1.1714

Abstract

Abstract This research examines the comparison of production costs in setting the selling price of buffalo milk curd flour with cow milk curd flour using the full costing method. The problem is that the production cost for buffalo milk dadih flour and cow milk dadih flour products is not yet known. The purpose of this research is to determine the comparative analysis of the production cost of buffalo milk dadih flour and cow milk dadih flour using the full costing method in setting their selling prices. The method used in this research is descriptive quantitative using primary data sources. The research results show that the calculation of production costs using the full costing method for buffalo milk curd flour is higher compared to cow milk curd flour. So, the production of cow's milk dadih flour is more profitable compared to buffalo's milk dadih flour. This research shows that understanding the comparison of production costs can help producers determine more profitable pricing strategies, focusing on the production of cow's milk curd flour, which has lower costs Abstrak Penelitian ini bertujuan untuk mengkaji mengenai perbandingan harga pokok produksi dalam penetapan harga jual tepung dadih susu kerbau dengan tepung dadih susu sapi menggunakan metode full costing. Permasalahannya yaitu belum diketahuinya harga pokok produksi untuk produk tepung dadih susu kerbau dan tepung dadih susu sapi. Tujuan penelitian ini yaitu untuk mengetahui bagaimana analisis perbandingan harga pokok produksi tepung dadih susu kerbau dan tepung dadih susu sapi dengan menggunakan metode full costing dalam penetapan harga jualnya. Metode yang digunakan dalam penelitian ini adalah deskriptif kuantitatif dengan menggunakan sumber data primer. Hasil penelitian menunjukkan bahwa perhitungan harga pokok produksi dengan menggunakan metode full costing antara tepung dadih susu kerbau lebih tinggi dibandingkan dengan tepung dadih susu sapi. Jadi, produksi tepung dadih susu sapi lebih menguntungkan dibandingkan dengan tepung dadih susu kerbau. Penelitian ini menunjukkan bahwa pemahaman mengenai perbandingan harga pokok produksi dapat membantu produsen dalam menentukan strategi harga yang lebih menguntungkan, dengan fokus pada produksi tepung dadih susu sapi yang memiliki biaya lebih rendah.
Standardisasi Proses Sterilisasi Rendang pada Koperasi Wanita IKABOGA di Wilayah Kerja Badan Pengawasan Obat dan Makanan (BPOM) Kota Padang Daimon Syukri; Rini Rini; Adhitya Jessica; Novelina; Purnama Dini Hari; Risa Meuthia Fiana; Deden Dermawan; Rudi Alfiansyah; Aurelia Amaliyah Tarumiyo; Yasmin Azzahra
Warta Pengabdian Andalas Vol 31 No 4 (2024)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat (LPPM) Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jwa.31.4.714-722.2024

Abstract

Rendang, a Minangkabau speciality, has been recognised as the world's most delicious food and Indonesia's national dish. However, Micro, Small and Medium Enterprises (MSMEs) producing rendang in Padang City face obstacles in meeting the commercial sterile food distribution permit standards, especially the calculation of the F0 value (heat sufficiency number). This service activity aims to foster and assist MSME players related to the sterilisation of commercial rendang products with export-level distribution quality by installing an IoT-based data logger on the retort tool to measure the F0 value in real time. The activity involved a pre-workshop, Focus Group Discussion, data logger installation, sterilisation training, and evaluation. It can be concluded that the measurement of the F0 value in the IKABOGA rendang product sterilisation process shows that the optimal sterilisation time is 40 minutes. This 40-minute sterilisation process can be used as a guide for the implementation of sterilisation by IKABOGA and initial data for fulfilling the requirements for a distribution permit but is sufficient to apply for a product distribution permit because it still requires other supporting data. This community service activity is the first step in developing an IoT-based sterilization process to be developed into a smart retort so that it can become an innovative tool that helps all MSMEs in the product sterilization process and meets the requirements for product distribution permits to a national scale.
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