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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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PEMBERDAYAAN PEREMPUAN BERBASIS PRODUK LOKAL MELALUI PELATIHAN PEMBUATAN NUGGET IKAN NILA DI KELURAHAN MATA AIR Awalina, Rahmi; Masnarivan, Yeffi; Syukri, Daimon; Wellyalina, Wellyalina
LOGISTA - Jurnal Ilmiah Pengabdian kepada Masyarakat Vol 8 No 2 (2024)
Publisher : Department of Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Andalas Kampus Limau Manis - Padang, Sumatera Barat Indonesia-25163

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/logista.8.2.26-30.2024

Abstract

Kegiatan pengabdian kepada masyarakat ini bertujuan untuk meningkatkan keterampilan serta pendapatan anggota Kelompok Wanita Tani (KWT) di Kelurahan Mata Air melalui pelatihan pembuatan produk olahan berbasis ikan nila, yaitu nugget ikan. Permasalahan utama yang dihadapi oleh kelompok mitra adalah belum optimalnya pemanfaatan hasil panen dari kegiatan budidaya ikan nila serta masih terbatasnya pengetahuan dan keterampilan dalam mengolah hasil panen menjadi produk yang bernilai ekonomi tinggi. Oleh karena itu, kegiatan ini dirancang untuk menjawab kebutuhan mitra melalui pendekatan pemberdayaan yang aplikatif dan berkelanjutan. Metode pelaksanaan kegiatan terdiri dari beberapa tahapan, yaitu sosialisasi program kepada anggota KWT, pelatihan teknis pembuatan nugget ikan nila, pendampingan dalam proses produksi, serta evaluasi dan monitoring hasil kegiatan. Hasil pelatihan menunjukkan adanya peningkatan signifikan dalam pemahaman dan keterampilan anggota KWT dalam mengolah ikan menjadi produk siap konsumsi dengan cita rasa yang baik, dan potensi pasar yang menjanjikan. Kegiatan ini tidak hanya meningkatkan kapasitas individu, tetapi juga memberikan dampak positif terhadap pemberdayaan ekonomi perempuan, memperkuat ketahanan pangan keluarga, serta membuka peluang wirausaha baru berbasis potensi lokal yang berkelanjutan. Kata kunci: Pemberdayaan perempuan, Kelompok wanita tani, Ikan nila, Produk olahan, nugget ABSTRACT This community service activity aims to improve the skills and income of members of the Women Farmers Group (KWT) in Mata Air Village through training in making tilapia-based processed products, namely fish nuggets. The main problem faced by the partner group is the suboptimal utilization of harvests from tilapia cultivation activities and the still limited knowledge and skills in processing the harvest into products with high economic value. Therefore, this activity is designed to address the needs of partners through an applicable and sustainable empowerment approach. The implementation method of the activity consists of several stages, namely program socialization to KWT members, technical training in making tilapia nuggets, assistance in the production process, and evaluation and monitoring of activity results. The training results showed a significant increase in the understanding and skills of KWT members in processing fish into ready-to-consume products with good taste, and promising market potential. This activity not only increases individual capacity, but also has a positive impact on women's economic empowerment, strengthens family food security, and opens up new entrepreneurial opportunities based on sustainable local potential
Tamarillo (Solanum Betaceum) Application In Food Products Holinesti, Rahmi; Yusniwati, Yusniwati; Anggraini, Tuty; Syukri, Daimon
Jurnal Pendidikan Tata Boga dan Teknologi Vol 6, No 2 (2025): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v6i2.26865

Abstract

Tamarillo (Solanum betaceum), a fruit native to South America, thrives in the highlands of Indonesia and is rich in bioactive compounds with significant potential for functional food development. This study employs a comprehensive literature review of 108 indexed national and international journals to explore the application of tamarillo in food products. Despite its nutritional benefits—such as high vitamin C, antioxidants, and dietary fiber—tamarillo remains underutilized in culinary applications. Current products incorporating tamarillo include syrup, ice cream, jam, soft candy, jelly, steamed bread, cheese, and yogurt. These products leverage tamarillo’s bioactive properties, such as its antioxidant and anti-inflammatory effects, which contribute to health benefits like improved digestion, immune support, and chronic disease prevention. However, further research is needed to expand its applications and optimize its potential in functional foods
Investigation of the Effect of Heating Duration in Gambier (Uncaria gambir Roxb.) Processing on Its Phytochemical Composition and the Resulting Characteristics of a Gambier-based Acne Balm Product Tio, Rilvi Muhammad; Rosyadah, Najla; Novizar, Novizar; Rini, Rini; Anggraini, Tuty; Ahmed, Umar; Refdi, Cesar Welya; 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.v9i3.443

Abstract

Gambier (Uncaria gambir Roxb.) contains potent bioactive compounds with strong natural antimicrobial properties, making it a promising ingredient for acne treatment. However, its application in topical formulations remains limited due to a lack of understanding regarding the impact of processing conditions, particularly heating, on its functional efficacy. This study investigated the effect of heating duration on the characteristics of an acne treatment balm formulated with black cube gambier. Experiments using a completely randomized design (CRD) were carried out for 0, 30, 60, 90, and 120 minutes of heating durations to evaluate the balm's physical, chemical, and microbial properties. The results demonstrate that heating duration significantly influenced key parameters, including homogeneity, spreadability, melting point, irritation potential, texture, color, pH, total phenol content, and antibacterial activity (p < 0.05). The most optimal results were obtained at 120 minutes, yielding a balm with superior homogeneity, spreadability (4.47 cm), melting point (50°C), pH (7.44), total phenol content (54.28%), and diameter of the inhibition zone (16.35 mm). FTIR analysis confirmed an increase in phenolic compound stability, indicating enhanced antibacterial potential. These findings suggest that extended heating duration improves the stability and performance of gambier-based formulations. The optimized acne balm formulation highlights the potential of locally sourced gambier as a natural, eco-friendly acne treatment. Further research is recommended to evaluate product shelf-life, consumer acceptability, and industrial scalability.
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
Study of the Characteristics and Oxidative Stability of a Mixture of Avocado Oil and Coconut Oil Saraswati, Lucia; Aisman; Syukri, Daimon
Jurnal Penelitian Pendidikan IPA Vol 11 No 9 (2025): September: In Progress
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v11i9.12367

Abstract

This study aimed to evaluate the effect of blending avocado oil and coconut oil on the resulting physicochemical characteristics. Oil blends were prepared in six ratios of avocado oil to coconut oil (100:0; 80:20; 60:40; 40:60; 20:80; 0:100 v/v). The analyzed parameters included peroxide value, free fatty acids (FFA), iodine value, saponification value, fatty acid profile (GC-FID), and color test. The results showed that the blend in treatment C, with a ratio of avocado oil to coconut oil (60:40 v/v), yielded a peroxide value of 9.23 ± 0.32 meqO₂/kg, FFA of 0.73 ± 0.17%, iodine value of 47.33 ± 0.71 g I₂/100 g, and saponification value of 202.33 ± 0.54 mg KOH/g. The fatty acid profile was dominated by oleic acid, lauric acid, and palmitic acid. This blend produced a more diverse fatty acid profile and exhibited better oxidative stability compared to pure avocado oil. Therefore, blending avocado oil and coconut oil at a ratio of 60:40 v/v resulted in an oil product with a more varied fatty acid composition and improved oxidative stability compared to pure avocado oil.
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