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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 Jurnal Teknologi Pertanian Andalas International Journal of Agricultural Sciences Jurnal Ekonomi dan Bisnis Dharma Andalas Pelita Eksakta Pasundan Food Technology Journal (PFTJ) 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 Open Global Scietific Journal Andalasian International Journal of Social and Entrepreneurial Development Biodiversitas Journal of Biological Diversity
Daimon Syukri
Faculty Of Agricultural Technology, Andalas University, Padang, West Sumatra, Indonesia
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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Encapsulation of Dadih with Maltodextrin and Gum Arabic: Effect on Nutritional and Sensory Properties of Probiotic Instant Milk Novelina; Syukri, Daimon; Mahfuzatul Khairani
Journal of Agri-Food Science and Technology Vol. 6 No. 3 (2025): September
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jafost.v6i3.12910

Abstract

The conversion of dadih, a traditional Indonesian fermented buffalo milk, into a probiotic instant milk powder can enhance its shelf life and commercial potential. This study aimed to evaluate the impact of encapsulating dadih using maltodextrin (MD) and gum Arabic (GA) on the physicochemical properties and sensory characteristics of the resulting probiotic instant milk. The dadih was encapsulated with varying MD and GA ratios (100%:0%, 80%:20%, 70%:30%, 60%:40%, 50%:50%) and processed using freeze drying. Moisture, ash, protein, fat content, and lactic acid bacteria (LAB) viability were analyzed. The results showed that higher gum Arabic content increased moisture and ash, while maltodextrin contributed to higher protein and fat retention. The highest LAB count was observed in the 100% MD formulation, indicating that maltodextrin was more effective in preserving probiotics. Sensory evaluation indicated that the 70% MD and 30% GA formulations provided the best texture and flavor making them the most preferred among consumers. This study concludes that the encapsulation ratio of MD and GA plays a crucial role in optimizing the physicochemical properties, probiotic survival, and sensory quality of the probiotic instant milk, offering valuable insights for improving product stability and consumer acceptance.
Karakterisasi Cabai Merah Giling yang Disimpan dalam Media Kolam Ikan Masyarakat Di Kota Padang Sumatera Barat Nanda, Ririn Fatma; Yenrina, Rina; Yolanda, Milda; Azima, Fauzan; Syukri, Daimon
JURNAL BIOSENSE Vol 6 No 02 (2023): Edisi Desember 2023
Publisher : Program Studi Biologi, Fakultas Matematika dan Ilmu Pengetahuan Alam, Universitas PGRI Banyuwangi, Jalan Ikan Tongkol No 01, Telp (0333) 421593, 428592 Banyuwangi 68416

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36526/biosense.v6i02.3304

Abstract

Storing ground chilies in fish ponds was initiated by the Padang City, West Sumatra Province community. This research aimed to determine the characteristics of ground red chilies stored in fish ponds and refrigerators. 100 g of ground chili was stored and packaged in low-density polyethylene (LDPE) plastic clips and again in polypropylene (PP) plastic clips. The packaged material was soaked in a fish pond to a depth of ± 60 cm. Some packaged chilies were also stored in the refrigerator at ± 6 oC. Observations on the quality of ground chili, including water content, total titrated acid, antioxidant activity, air activity, total plate number, and organoleptic were analyzed periodically for ten weeks. The results showed that until the 10th week of storage, the characteristics of ground red chilies stored in fish ponds were almost identical to those stored in the refrigerator. The storage temperature in a fish pond differed from that in a refrigerator. Based on these findings, it can be hypothesized that a Modified Atmospheric Packaging system has occurred during storage in fish ponds because it allows low temperatures, which can slow down the freezing process. Therefore, further research needs to be conducted to assess the potential of fish ponds as an environmentally friendly storage place for fresh chilies. Keyword: storage, society, water media, ecosystem
Encapsulation of Anthocyanins and the Factors Affecting Their Stability as Natural Colorants in Food Products Holinesti, Rahmi; Yusniwati; Anggraini, Tuty; Syukri, Daimon
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 3 (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.v9i3.586

Abstract

Colorants are commonly added to food products to enhance their visual appeal and increase consumer interest. Among the various types of natural pigments, anthocyanins—derived from fruits, vegetables, flowers, and tuberous plants—have garnered significant scientific interest due to their vivid coloration and associated health-promoting properties. Nevertheless, anthocyanins exhibit considerable sensitivity to environmental variables, including temperature, pH, oxygen exposure, ultraviolet (UV) radiation, and interactions with other molecular constituents. A range of environmental stressors can accelerate the deterioration of anthocyanin pigments during processing and storage, leading to a decrease in colour intensity. To counteract these destabilizing influences, various encapsulation strategies have been developed to protect anthocyanins from degradation. Among these, spray drying is widely recognized for its efficacy in maintaining both the physicochemical integrity and biofunctional performance of anthocyanin molecules. This review discusses the strategic importance of encapsulation in enhancing anthocyanin stability and examines the primary degradation mechanisms relevant to their application in food systems. Contribution to Sustainable Development Goals (SDGs):SDG 3: Good Health and Well-BeingSDG 9: Industry, Innovation and InfrastructureSDG 12: Responsible Consumption and Production
Sustainable Valorization of Rice Straw for Bioethanol Production Using Saccharomyces cerevisiae: A Circular Bioeconomy Approach Efrina, Efrina; Syukri, Daimon; Hamdika, W; Rozi, F; Winowatan , A; Sari, HP
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 3 (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.v9i3.804

Abstract

The utilization of rice straw waste as a renewable feedstock for bioethanol production presents an innovative approach to sustainable agricultural waste management and green energy development. This study aimed to evaluate the conversion process of rice straw into bioethanol through four main stages: material preparation, hydrolysis, fermentation, and distillation. One kilogram of dried rice straw was used as the primary substrate, enriched with 8% molasses and 5% Saccharomyces cerevisiae as the fermentative inoculum. Hydrolysis was conducted by boiling for 1 hour, resulting in 32.5 g/L of reducing sugars. Fermentation was performed at ambient temperature (±30°C) for 30 days, yielding an ethanol concentration of 65% (v/v) as measured by the pycnometer method, with a sugar conversion efficiency of 78%. Distillation at 78–80°C produced 250 mL of ethanol distillate from 1500 mL of fermented broth. The results indicate that rice straw has significant potential as a bioethanol feedstock, not only as an alternative renewable energy source but also as a natural solvent for applications in industries such as perfumery. This research highlights the importance of integrated rice straw valorization in reducing environmental pollution, enhancing economic value, and promoting the transition toward a circular and sustainable agricultural economy. Contribution to Sustainable Development Goals (SDGs):SDG 7 – Affordable and Clean EnergySDG 12 – Responsible Consumption and ProductionSDG 13 – Climate ActionSDG 9 – Industry, Innovation, and Infrastructure
Alternative Corn Processing For Aur Serumpun Farmer Group In Simpang Village, Pasaman District, West Sumatera Province Syukri, Daimon; Nika Rahma, Yanti; Emil, Salim
Andalasian International Journal of Social and Entrepreneurial Development Vol. 1 No. 02 (2021): Andalasian International Journal of Social and Entrepreneurial Development
Publisher : Institute of Research And Community Service, Andalas University / LPPM Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/aijsed.1.02.1-4.2021

Abstract

Background: This activity was carried out in order to transfer corn processing technology to becomea food product that could increase food product diversification in in Simpang village, Pasaman District, WestSumatera Province. Methodology: Tortilla chips as a derivative of corn were introduced through oralpresentations and group discussion forums by the representative team from Andalas University together with“Aur Serumpun” Farmer groups at Simpang village, Pasaman District, West Sumatera Province.Conclusion: Information about corn processing into tortilla chips could be an alternative to multiple thetypes of products that can be produced by the farmer groups “Aur Serumpun”. Recently, they only produceone type of product, namely raw corn products which are directly sold to the animal feed industry. Althoughfarmers were not very enthusiastic, continuous communication with farmers will increase their awareness ofdiversifying maize products that can support their economy in the future.
Independent Animal Feed Processing To Improve The Economy Of The Community In Simpang Village, Pasaman, West Sumatra Syukri, Daimon; Salim, Emil; Rahma Yanti, Nika; Tifani Puari, Aninda
Andalasian International Journal of Social and Entrepreneurial Development Vol. 1 No. 02 (2021): Andalasian International Journal of Social and Entrepreneurial Development
Publisher : Institute of Research And Community Service, Andalas University / LPPM Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/aijsed.1.02.57-59.2021

Abstract

Background: The absence of a corn processing machine is one of the problems experienced by Aur Serumpun farmer groups at Nagari Simpang. Methodology: The team of community services from Andalas University handed over a corn grinder that can be used to process dry corn into animal feed. The corn milling machine delivered is an electric machine with a small capacity that can be used for small-scale production. Conclusion: Members of the farming group have expressed their gratitude for the procedure of transferring the grinder. The existence of this tool benefits the community significantly because it allows them to make their own feed and sell it to other villages at a lesser cost.
Efforts to Improve Children's Understanding of Medicines through the Little Pharmacist Program: Community Service by Andalas University Students at SDN 05 Padang Sago Elementary School Syukri, Daimon; Ridwan, Andhini Aurellyta; Giovani, Shofya
Andalasian International Journal of Social and Entrepreneurial Development Vol. 5 No. 02 (2025): Andalasian International Journal of Social and Entrepreneurial Development
Publisher : Institute of Research And Community Service, Andalas University / LPPM Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/aijsed.5.02.15-19.2025

Abstract

Drugs are dangerous chemicals that are used to diagnose physiological and pathophysiological systems, restore and improve health. The large number of cases found related to drug abuse is caused by a lack of knowledge about rational drug use, drug storage, and others. Based on this problem, one of the health workers who plays an important role is the pharmacist. “Apoteker Cilik” is a program that promoted by Regular KKN Phase I students at Universitas Andalas in 2025 as an effort to prevent drug abuse and branding the pharmacist profession from an early age. This activity includes the delivery of educational and interactive material regarding the introduction of the pharmacist profession, introduction to drugs, types of drugs, and DAGUSIBU by 2 presenters. At the end of the session, students filled out a questionnaire with the scoring results showing that of the 40 participants who attended, 97% had good knowledge regarding the material that had been presented.
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.
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

Abstract

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.
Economic Feasibility of Kemojo Cake Products Using Stevia Extract (Stevia rebaudiana B.) Fitriani, Dita; Dewi, Kurnia Harlina; Syukri, Daimon
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)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v7i1.243

Abstract

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).
Co-Authors Adhitya Jessica Adila Adisti Adlis Santoni Admeiva Fitri, Aulia Afriliana, Asmak Aidila Fitria, Eddwina Aisman Aisman Aisyah Putri Alfi Asben Alya Maghfira Amaliyah Tarumiyo, Aurelia Anni Faridah Annisa Fauziah Annisa Fauziah, Annisa Anwar Kasim Ardinis Arbain Arif Rizkika Putra Arisvan Chamel Aulia Azhar Aurelia Amaliyah Tarumiyo Aurelia Amaliyah Tarumiyo Aurelia Amaliyah Tarumiyo Awalina, Rahmi Azzahra, Yasmin Bahar, Rini Bahari, Asniati Busra Al-Hafit Cesar Wellya Refdi Cesar Welya Refdi Chairul Darwir, Djaswir Darwir, Djaswir Deden Dermawan Deden Dermawan Septina Dendi Adi Saputra Devi Purnama Sari Diah Ayu Natasya Diana Sylvi Diana Sylvi Diana Sylvi Dina Afifah Zakia Dina, Mivtahul Dinah Cherie Dini, Kartika Cahya Dita Fitriani Djaswir Darwis Efrina, Efrina Ema Susiana Emil Salim Emil, Salim Eva Yuniritha, Eva Fachrur Rozi Fachrur Rozi Fadri, Rince Alfia Fajar Nusantara Fatiyah Aghni Yati Nurmi Fauzan Azima Febjislami, Shalati Felga Zulfia Radiana Felga Zulfia Rasdiana Felga Zulfia Rasiana Fenita Miati Feri Arlius Firda Az zahra Firdaus Firdaus Fitriani, Dita Gema, Vendiro Mailevan Giovani, Shofya Halwa, Haniyatul Hamdika, W Haniyatul Halwa Hariry, Amelia Hasbullah Hasbullah Hasbullah Hasbullah Helmizar Heni Pujiastuti Heru Suryanto Humaira, Bunga Permata Husnul Khatimah Huswatun Hasanah Iin Hartati Wibisono Indra Junaidi Zakaria Irfan Suliansyah Ismed Ismed Ismed Ismed Ito, Nobutaka Jaswandi Jaswandi Jessica, Adhitya Joni Kusnadi Jonrinaldi Joseph Selvi Binoj Khandra Fahmy Kohei Nakano Komarudin Komarudin Kurnia Harlina Dewi Kurnia Harlina Dewi Laimnimitr, Napassawan LINDAWATI Lucia Saraswati Lucia Saraswati Luwina Makni Kusuma Mahfuzatul Khairani Malrianti, Yefsi Maria Liko K Tapun Meuthia Fiana, Risa Mislaini Mislaini Mivtahul Dina Muhammad Arwani Muhammad Makky Muhammad Makky Najla Rosyadah Napassawan Liamnimitr Naura NADHIFAH Nazir, N Netty Sri Indeswari Nguyen Ngoc Anh Thu Nguyen Ngoc Thanh Nguyen Nika Rahma Yanti Nika Rahma, Yanti Novelina Novelina Novizar Nazir Novizar, Novizar Olivia, Adinda Padilah, Rahmi Pirma, Dio Sandhika Puja Nadia Sukma Purnama Dini Hari Putri Wulandari Zainal Putri, Annisyia Zarina putri, natasya Rafifa Putria Dewita Rahma Yanti, Nika Rahmayani Rahmi Holinesti Rahmi, Rahmi Holinesti Ratni Prima Lita Reni Koja Reni Yuliviona Rhenia Valeni Ridwan, Andhini Aurellyta Rilvi Muhammad Tio Rina Yenrina Rini RINI Rini B Rini Bahar Rini Bahar Rini Rini Rini Rini Rini Rini Rini Rini Rini Rini Rini Rini RINI RINI Rini Rini Rini Rini Ririn Fatma Nanda Risa Meuthia Fiana Risa Meutia Fiana Rivan Aprialdho Rizkyanto, Ridwan Robbani, Syifa Rosyada, Inayah Rozi, F Rudi Alfiansyah Rudi Alfiansyah Rusdi, Faza Yazira Safira, Alya Arsya Sahadi Didi Ismanto Sakinah, Restu Salim, Emil Salisma, Marlis Santy Ayu Gultom, Eryka Saputri, Hendryanti Gita Sari, HP Sayuti, Kesuma Sepnita, Widia Sharafa, Salwa Ash Siska Fitri Ramadani Sunardi, Riyana Sylvi, Diana Tapun, Maria Liko K Thammawong Manasikan Tifani Puari, Aninda Tuty Anggraini Tuty Anggraini Tuty Anggraini Ulfieda Anwar Ulhaq Umar Ahmed Usman, Robby Uun Yanuhar Verinita, Verinita Wellyalina Wellyalina Wellyalina Wellyalina Wellyalina, Wellyalina Welya Refdi, Cesar Wenny Surya Murtius Widia Sepnita Winowatan , A Yasmin Azzahra Yasmin Azzahra Yasmin Azzahra Yeffi Yeffi Masnarivan Yola Andriani Yolanda, Milda Yusniwati Yusniwati Yusniwati