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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 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

Daimon Syukri

Universitas Andalas

Author-ID : 399686

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

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Articles

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Characterization of the Chemical Components of Various Onion Species in West Sumatra Miati, Fenita; Azima, Fauzan; Syukri, Daimon
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

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.

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

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 0.92Âµg/ml and from papaya fruit as 3.16 Âµg/ml. For latex, it was observed that the protein content in crude ficin enzymes was determined as 6.14 Âµg/ml for Ficus aurata (Miq.), 2.58 Âµg/ml for Ficus racemosa L., and 5,27 Âµg/ml for Ficus padana Burm.f.. The protein content from papaya latex was 15,98 Âµg/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.

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

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).

The Effect of Adding Coconut Dregs (Cocos nucifera L.) on “Wajik” Characteristics Sayuti, Kesuma; Syukri, Daimon; Padilah, Rahmi
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 8 No. 3 (2024)
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.v8i3.519

This study aims to determine the effect of adding coconut dregs on the characteristics of wajik based on organoleptic and chemical tests. The research design used was a Completely Randomized Design (CRD) with 5 treatments, namely A (without adding coconut dregs), B (addition of 1% coconut dregs), C (addition of 2% coconut dregs), D (addition of 3% coconut dregs), and E (addition of 4% coconut dregs) with 3 replications. The research data were statistically analyzed using Analysis of Variance (ANOVA) and continued with Duncan's New Multiple Range Test (DNMRT) analysis at the 5% level. The results showed that adding coconut dregs had a significant effect on, fat content, crude fiber, sucrose, total energy, and organoleptic including color, aroma, taste, and texture. However, it had no significant effect on ash content. The best treatment was wajik with the addition of 3% coconut dregs, with ash content of 0.78%, fat content of 14.31%, protein content of 2.58%, crude fiber of 6.42%, total energy of 329.51 kcal, and a liking level for color 3.80 (like), aroma 3.84 (like), taste 3.60 (like), and texture 3.80 (like).

Antioxidant Activity and Essential Oil Content in Butterfly Pea Flower Herbal Tea (Clitoria ternatea) and Siam Orange Peel Extract (Citrus nobilis) Encapsulated Anggraini, Tuty; Yenrina, Rina; Salisma, Marlis; Syukri, Daimon
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 2 (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.v9i2.551

This study aims to determine the antioxidant activity and essential oil content in a mixture of butterfly pea flower herbal tea and encapsulated siam orange peel extract with the best characteristics. The design used in this study was a completely randomized design (CRD) with five treatments and three replications. The treatments given in this study were A (without mixing encapsulated siam orange peel extract), B (mixing encapsulated siam orange peel extract 1%), C (mixing encapsulated Siamese orange peel extract 2%), D (mixing encapsulated siam orange peel extract 3%), E (mixing encapsulated siam orange peel extract 4%). The research data were analyzed statistically using ANOVA and continued with Duncan's New Multiple Range Test (DNMRT) at the 5% level. The results showed that the ratio of mixing encapsulated siam orange peel extract had a significantly different effect on water content, pH value, anthocyanin content, and antioxidant activity. The more the encapsulated siam orange peel extract is mixed, the higher the water content, the lower the pH value, the lower the anthocyanin content, the lower the antioxidant activity, and the higher the essential oil content as limonene, which is 3.90%. Contribution to Sustainable Development Goals (SDGs):SDG 3: Good Health and Well-beingSDG 9: Industry, Innovation and InfrastructureSDG 12: Responsible Consumption and ProductionSDG 15: Life on Land

Research Trends on Acrylamide Formation and Mitigation in Coffee Processing over Last Ten Years: A Comprehensive Bibliometric Study Nazir, N; Syukri, Daimon; Anggraini, Tuty; Fadri, Rince Alfia; Afriliana, Asmak; Kusnadi, Joni; Putri, Annisyia Zarina; Hariry, Amelia; Ito, Nobutaka
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 8 No. 3 (2024)
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.v8i3.606

Acrylamide, a potentially carcinogenic compound, forms during high-temperature food processing and has garnered significant attention in the coffee industry due to its implications for public health and food safety. This study analyzes research trends on acrylamide formation and mitigation in coffee processing over the past decade, utilizing bibliometric methods and VOSviewer software. A dataset of publications from 2014 to 2024 was examined to uncover key research themes, leading contributors, and collaborative networks in the field. The analysis reveals a growing body of research focused on understanding the mechanisms of acrylamide formation, developing mitigation strategies, and balancing quality preservation with regulatory compliance. Emerging trends, such as metabolomic approaches and advanced roasting techniques, highlight a shift towards more targeted and sustainable solutions. Additionally, the findings emphasize notable international collaborations, though further interdisciplinary research is needed to address existing gaps and enhance practical applications. This bibliometric study provides valuable insights into the scientific landscape of acrylamide research in coffee processing, offering a foundation for future studies and innovations aimed at ensuring food safety while maintaining coffee quality.

Physical Treatments for Alleviating Chilling Injury in Fresh produce Zainal, Putri Wulandari; Syukri, Daimon; Suliansyah, Irfan; Fahmy, Khandra
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.

Pengembangan Produk Bakso yang Berbahan Baku Berantioksidan Wellyalina, Wellyalina; Syukri, Daimon
REACTOR: Journal of Research on Chemistry and Engineering Vol. 1 No. 1 (2020)
Publisher : Politeknik ATI Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52759/reactor.v1i1.5

The development of functional food is increasing. Meatball is a popular food product that can be developed to be more functional by adding antioxidants. Meatballs are processed products from small round meat. This study aims to obtain the best formula for meatball production with high antioxidant content and good organoleptic characteristics. The addition of Moringa leaves, celery, panax cup leaves, and lime leaves to the original meatball production formula was used as a treatment in this study. The research method uses an exploratory method through laboratory experiments. The treatment used was the addition of Moringa leaves, celery, bowl, and lime leaves. Each treatment was added with a different main ingredient as much as 3.3% with 3 repetitions so that the results can be said to be valid. The results showed that the addition of panax cup leaves could produce functional meatballs with the best antioxidant and organoleptic properties among all treatments.

A Review: Application of Bromelain Enzymes in Animal Food Products Ririn Fatma Nanda; Rini Bahar; Daimon Syukri; Nguyen Ngoc Anh Thu; Anwar Kasim
Andalasian International Journal of Agriculture and Natural Sciences (AIJANS) Vol. 1 No. 01 (2020)
Publisher : Lembaga Penelitian dan Pengabdian, Universitas Andalas

This review focuses on the use of bromelain in various applications in animal products with the latest literature so that it can provide information on what parts of this enzyme can be applied. Bromelain is a protease enzyme found in stems (EC 3.4.22.32), leaves, crowns, fruit skins, fruit flesh (EC 3.4.22.33) and fruit tubers in pineapple. Bromelain has been exploited commercially in many applications in the food industry (baking industry), drinks industry (stabilizers in beer), tenders (meat), and pharmaceuticals (anti-tumorigenic agents). However, not all types of proteins can be hydrolyzed by bromelain, such as keratin which can only be hydrolyzed by keratinase, this is because the enzymes work specifically. In animal food products, bromelain is applied as a meat tenderizer, making of protein hydrolyzate products, cheese and also fish sauce product. The application of bromelain to animal food products has proven that hydrolyzed products using this enzyme can increase umami taste, which means that bromelain has great potential when applied to animal food products. Bromelain is useful in the processing of some animal food products because bromelain works specifically and is very active in animal protein such as milk, meat and collagen.

The Enhancement of Phytochemical Compounds in Fresh Produces by Abiotic Stress Application at Postharvest Handling Stage Daimon Syukri; Arisvan Chamel
Andalasian International Journal of Agriculture and Natural Sciences (AIJANS) Vol. 2 No. 01 (2021)
Publisher : Lembaga Penelitian dan Pengabdian, Universitas Andalas

Fresh produces is one of functional food based on its phytochemical contents. The great amounts of the phytochemical compounds in fresh produces become the main core of quality jugdement from fresh produses as a functional food. The use of proper postharvest handling system of fresh produces can be as a tool to protect the loss of the external quality and also can be used to enhance the levels of phytochemical compounds therein at the same time. A good management of plant stresses in respect to key enzymes activation of phytocemicals pathway during postharvest handling treatments of fresh produces can trigger distinct change of contained phytochemicals that can promote their healthy beneficial effect for human life.

Co-Authors Adhitya Jessica Adila Adisti Adlis Santoni Admeiva Fitri, Aulia Afriliana, Asmak Ahmed, Umar Aidila Fitria, Eddwina Aisman Aisman Aisman Alfi Asben Amaliyah Tarumiyo, Aurelia Annisa Fauziah Annisa Fauziah, Annisa Anwar Kasim Ardinis Arbain Arisvan Chamel Aulia Azhar Aurelia Amaliyah Tarumiyo Aurelia Amaliyah Tarumiyo Awalina, Rahmi Azzahra, Yasmin Bahar, Rini Bahari, Asniati Busra Al-Hafit Cesar Wellya Refdi Cesar Welya Refdi Chairul Cherie Dinah, Cherie Darwir, Djaswir Darwir, Djaswir Deden Dermawan Deden Dermawan Septina Dendi Adi Saputra Devi Purnama Sari Diana Sylvi Diana Sylvi Diana Sylvi Dina, Mivtahul Dini Hari, Purnama Dita Fitriani Djaswir Darwis Efrina, Efrina Emil Salim Emil, Salim Eva Yuniritha, Eva Fachrur Rozi Fachrur Rozi Fadri, Rince Alfia Fauzan Azima Felga Zulfia Radiana Felga Zulfia Rasdiana Felga Zulfia Rasiana Feri Arlius Firda Az zahra Firdaus Firdaus Fitriani, Dita Giovani, Shofya Halwa, Haniyatul Hamdika, W Haniyatul Halwa Hariry, Amelia Hasbullah Hasbullah Hasbullah Hasbullah Helmizar Heni Pujiastuti Humaira, Bunga Permata Huswatun Hasanah Indra Junaidi Zakaria Irfan Suliansyah Ismed Ismed Ismed Ismed Ito, Nobutaka Jaswandi Jaswandi Jessica, Adhitya Joni Kusnadi Khandra Fahmy Kurnia Harlina Dewi Kurnia Harlina Dewi Laimnimitr, Napassawan LINDAWATI Lucia Saraswati Lucia Saraswati Maghfira, Alya Mahfuzatul Khairani Malrianti, Yefsi Maria Liko K Tapun Meuthia Fiana, Risa Miati, Fenita Mislaini Mislaini Mivtahul Dina Muhammad Arwani Muhammad Makky NADHIFAH, Naura Natasya, Diah Ayu 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 Novizar, Novizar Nurmi, Fatiyah Aghni Yati Olivia, Adinda Padilah, Rahmi Pirma, Dio Sandhika Puja Nadia Sukma Purnama Dini Hari Putra, Arif Rizkika Putri Wulandari Zainal Putri, Annisyia Zarina Rahma Yanti, Nika Rahmayani Rahmi Holinesti Rahmi, Rahmi Holinesti Reni Koja Ridwan, Andhini Aurellyta Rina Yenrina RINI Rini B Rini Bahar Rini Rini Rini Rini Rini Rini RINI RINI Rini Rini Rini Rini Rini Rini Ririn Fatma Nanda Risa Meuthia Fiana Rivan Aprialdho Rizkyanto, Ridwan Robbani, Syifa Rosyada, Inayah Rosyadah, Najla Rozi, F Rudi Alfiansyah Rudi Alfiansyah Rusdi, Faza Yazira 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 Tifani Puari, Aninda Tio, Rilvi Muhammad Tuty Anggraini Usman, Robby Valeni, Rhenia Wellyalina Wellyalina Wellyalina, Wellyalina Welya Refdi, Cesar Wibisono, Iin Hartati Widia Sepnita Winowatan , A Yasmin Azzahra Yasmin Azzahra Yeffi Yeffi Masnarivan Yola Andriani Yolanda, Milda Yusniwati Yusniwati Yusniwati Zakia, Dina Afifah

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