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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

Published : 77 Documents Claim Missing Document

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Articles

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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.

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.

Management Policy Analysis Of Siberut Biosphere Reserve Mentawai Archepelago Distric West Sumatera Province Sahadi Didi Ismanto; Ardinis Arbain; Helmi Helmi; Daimon Syukri
Andalasian International Journal of Agriculture and Natural Sciences (AIJANS) Vol. 2 No. 02 (2021)
Publisher : Lembaga Penelitian dan Pengabdian, Universitas Andalas

This research executed in Siberut island which has been specified Unesco as Biosphere Reserve. The purpose of research was to identify the policy which has been specified in Siberut, knows implementation of management, knows perception and participation of public and knows interaction of the parties involving in management Biosphere Reserve. Method applied is Inventory and contents analysis of policy, Indepth Interview with cross check, Open interview with descriptive qualitative and Inventory and Stakeholder analysis. Republic of Indonesia Government doesn't support expansion of Siberut Biosphere Reserve for all island. There is understanding difference and exploiting of Biosphere Reserve according to the Government with MAB-UNESCO so do with perception there are difference between publics Siberut with the Government. Local public assumes that forest Siberut is custom forest which its the domination stays at custom public according to custom Arat Sabulungan, where its the exploiting and management is done based on custom, but the Government considers to be state forest. Implementation of Siberut Biosphere Reserve Pledge based on Indicator Implementation released by Unesco, 1996 till now still uncommitting for overall of area Biosphere Reserve, except to of Core area (Siberut National Park). Implementation at core area based on Indicator Implementation (Unesco, 1996) mostly has been executed, except for Indikator 5,6,8,9 and 16. Role and influence MAB and TNS in Siberut still be low for the reason need to be improved. Keyword: Cagar Biosfer Siberut, Siberut Biosphere Reserve.

The Effect of Boiling Time on Polyphenol Compounds and Antioxidant Activity of Ciplukan (Physalis Angulata .L) Tuty Anggraini; Busra Al-Hafit; Netty Sri Indeswari; Daimon Syukri
Andalasian International Journal of Agriculture and Natural Sciences (AIJANS) Vol. 2 No. 02 (2021)
Publisher : Lembaga Penelitian dan Pengabdian, Universitas Andalas

This study aimed to determine the effect of boiling time on polyphenol compounds and antioxidant activity ciplukan (leaves, stems, fruit, roots and mixture of each plant part). This research used Randomized Block Design (RBD) with five groups (leaves, stems, fruit, roots, and mixture of each part of the plant ) and three treatments (10, 20 and 30 minutes). The analysis for the experiment were the antioxidant activity of each part of the plant by using various incubation time, the antioxidant activity and total polyphenol for each treatment. The results showed that the duration of boiling had a significant effect on total polyphenols but no significant effect on antioxidant activity. The highest total polyphenols were obtained on leaves with 30 min boiling duration (1210.5 mg GAE / g), and the highest antioxidant activity was also obtained on leaves with 30 min boiling time (88.32%).

Study on the Utilization of Catechins from Gambir (Uncaria Gambir Roxb) Leaves as Antioxidants Cooking Oil Daimon Syukri; Fauzan Azima; Rivan Aprialdho
Andalasian International Journal of Agriculture and Natural Sciences (AIJANS) Vol. 3 No. 01 (2022)
Publisher : Lembaga Penelitian dan Pengabdian, Universitas Andalas

Catechins are flavonoid molecules that act as antioxidants in the body. The degradation of palm oil with catechin treatment (400, 200, 100, 50, 0) was investigated in this work (ppm). The goal of this study was to see how efficient catechins are as antioxidants in cooking oil and what the optimal treatment would be for the amount of catechins added. Catechin concentration, antioxidant IC50, free fatty acid, peroxide value, water content, color, and fatty acid profile are all analyzed using GC-MS. Treatment E (400 ppm) was found to be the most effective, with free fatty acid values of 0.45 percent, peroxide value of 5 mek/g, moisture content of 0.89 percent, and color of 95.95 (L*16, 11, a* -1.51, b* 14.51). Catechins can retain three fatty acids in the oil, according to GC-MS analysis: hexadecanoic acid, 9-octadecanoic acid, and heptadecanoic acid.

Characterization of Herbal Tea Bags Made from Starfruit Leaves (Averrhoa Bilimbi), Gotu Kola Leaves (Centella Asiatica) and Cinnamon Powder (Cinnamomun Burmanii) as Functional Drinks Fachrur Rozi; Diana Silvy; Daimon Syukri
Andalasian International Journal of Agriculture and Natural Sciences (AIJANS) Vol. 3 No. 01 (2022)
Publisher : Lembaga Penelitian dan Pengabdian, Universitas Andalas

This research aimed to study the characteristics of herbal tea bags from starfruit leaves, gotu kola leaves and cinnamon powder. This research used a completely randomized design with 5 treatments, namely differences in substitution of cinnamon powder 0%, 1%, 2%, 3% and 4% with 3 replications. The data obtained were analyzed statistically with ANOVA (Analysis of Variance) and if they were significantly different, then continued with the DNMRT (Duncan's News Multiple Range Test) test at a level of 5%. The results showed that the difference in the amount of cinnamon powder substitution had a significant effect on antioxidant activity, total water-soluble ingredients, total polyphenols, color, taste, and aroma. Differences in the concentration of cinnamon powder substitution did not significantly affect the water content and pH. The best treatment in this research was treatment E with substitution of cinnamon powder 4%. The results of organoleptic analysis were the average value of colour preference 3.95, taste 3.65, and aroma 4. The results of chemical analysis were pH 6.13 and antioxidant activity 36.93%.

Co-Authors Adhitya Jessica Adila Adisti Adlis Santoni Admeiva Fitri, Aulia Afriliana, Asmak 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 Diah Ayu Natasya Diana Sylvi Diana Sylvi Diana Sylvi Dina Afifah Zakia Dina, Mivtahul 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 Fenita Miati 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 Iin Hartati Wibisono Indra Junaidi Zakaria Irfan Suliansyah Ismed Ismed Ismed Ismed Ito, Nobutaka Jaswandi Jaswandi Jessica, Adhitya Joni Kusnadi Jonrinaldi Khandra Fahmy Kurnia Harlina Dewi Kurnia Harlina Dewi Laimnimitr, Napassawan LINDAWATI Lucia Saraswati Lucia Saraswati Mahfuzatul Khairani Malrianti, Yefsi Maria Liko K Tapun Meuthia Fiana, Risa Mislaini Mislaini Mivtahul Dina Muhammad Arwani Muhammad Makky Najla Rosyadah 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 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 Rhenia Valeni Ridwan, Andhini Aurellyta Rilvi Muhammad Tio Rina Yenrina Rini 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 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 Susiana Susiana Sylvi, Diana Tapun, Maria Liko K Tifani Puari, Aninda Tuty Anggraini Umar Ahmed Usman, Robby Wellyalina Wellyalina Wellyalina, Wellyalina Welya Refdi, Cesar Widia Sepnita Winowatan , A Yasmin Azzahra Yasmin Azzahra Yeffi Yeffi Masnarivan Yola Andriani Yolanda, Milda Yusniwati Yusniwati Yusniwati

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