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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 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
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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The Optimum Condition for Total Carotenoid Extraction from Orange Sweet Potato Daimon Syukri; Rini Rini; Wellyalina Wellyalina; Jaswandi Jaswandi; Puja Nadia Sukma
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
Karakteristik Fisik, Kimia, dan Fungsional Buah Terung Belanda (Solanum betaceum) dari Dua Agroekosistem Dataran Tinggi di Sumatera Barat Rahmi, Rahmi Holinesti; Yusniwati; Anggraini, Tuty; Syukri, Daimon
Pasundan Food Technology Journal (PFTJ) Vol 12 No 3 (2025): PASUNDAN FOOD TECHNOLOGY JOURNAL
Publisher : Department of Food Technology, Universitas Pasundan, Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23969/pftj.v12i3.35471

Abstract

Tamarillo (Solanum betaceum) is a highland fruit species endowed with considerable economic significance and functional potential as a natural source of bioactive compounds and pigments. Nevertheless, comprehensive investigations elucidating the interplay between agroecosystem conditions and the morphological, chemical, and functional attributes of this fruit remain scarce in tropical regions. The present study aimed to compare the quality characteristics of tamarillo fruits cultivated under two distinct highland agroecosystems in West Sumatra—Alahan Panjang (Solok) and Bukik Batabuah (Agam). Analyses encompassed assessments of physical, chemical, and functional properties, with data evaluated using independent t-tests (α = 0.05).Tamarillo fruits originating from Alahan Panjang exhibited superior quality attributes, characterized by larger fruit size, firmer texture, enhanced nutritional composition, higher color intensity, stronger antioxidant capacity, and greater antimicrobial activity against Escherichia coli and Staphylococcus aureus. Although fruits from Bukik Batabuah demonstrated comparatively lower performance, the site nonetheless possesses potential as a production area when supported by optimized cultivation and postharvest management practices.These findings underscore the pivotal influence of highland agroecosystem conditions on tamarillo fruit quality and reinforce its value as a natural functional food resource. Furthermore, this research contributes to advancing the United Nations Sustainable Development Goals (SDGs), specifically Goal 2 (Zero Hunger), Goal 3 (Good Health and Well-being), Goal 8 (Decent Work and Economic Growth), and Goal 12 (Responsible Consumption and Production). Keywords: Agroecosystem, Functional Characteristics, Phytochemical Properties, Physical Attributes, Tamarillo (Solanum betaceum).
Optimization of Anthocyanin Analysis Method Using LC-MS/MS to Enhance Research Service Performance at the Central Laboratory of Andalas University NADHIFAH, Naura; Maghfira, Alya; Nurmi, Fatiyah Aghni Yati; Syukri, Daimon
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 10 No. 1 (2026)
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.v10i1.857

Abstract

The Central Laboratory of Universitas Andalas is equipped with Shimadzu 9050 Quadrupole Time-of-Flight (QTOF) LC-MS/MS instrument, which has strong potential to support scientific research at international standards. However, the utilization of this instrument remains limited due to the lack of optimized standard methods for both qualitative and quantitative analyses. This study aims to develop an LC-MS/MS analytical method that can be used as a standard method for research services in the laboratory. The research stages included sample preparation of red flower (BM) and white flower (BP) by extraction of sample using methanol pH 3 as the solvent, separation of sample using a rotary evaporator, method optimization including selection of mobile phase composition (isocratic and binary gradient), selection of analysis time (5, 10, and 15 minutes), and optimization of collision energy in the range of 5–40. Quantitative analysis of flower samples was then conducted using the optimized method. The optimisation results showed that a binary gradient mobile-phase method with an analysis time of 15 minutes and a collision energy of 25 could be used as the analytical method. Furthermore, quantitative analysis of both flower samples revealed that cyanidin in the red flower sample was 24.92 ppm, while cyanidin in the white flower sample was 71.69 ppm. Contribution to Sustainable Development Goals (SDGs):SDG 4: Quality EducationSDG 9: Industry, Innovation, and InfrastructureSDG 12: Responsible Consumption and Production
Comparative Study of In Vitro Glycemic Index, Chemical Composition, and Organoleptic Properties of Palm Sugar (Arenga pinnata Merr.) Products Syukri, Daimon; Putra, Arif Rizkika; Firdaus, Firdaus; Rini, Rini; Nazir, Novizar; Anggraini, Tuty; Makky, Muhammad; Cherie, Dinah
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.v9i3.865

Abstract

Palm sugar (Arenga pinnata Merr.) is a natural sweetener with the potential to be developed as an alternative to white sugar due to its distinctive sensory characteristics and its reported lower glycemic index. However, quantitative data on the glycemic index of various forms of palm sugar products remain limited. This study aims to analyze the in vitro glycemic index of various palm sugar products, namely liquid sugar, molded sugar, and granulated palm sugar, and to compare them with white sugar as a reference. Additionally, the study also evaluates the chemical characteristics (moisture content and ash content) and organoleptic properties of each product. The glycemic index determination was performed using an in vitro method based on enzymatic digestion simulation and the calculation of the area under the curve (AUC) of glucose release, with glucose serving as the reference food. The results of the study indicate that all palm sugar products have a low glycemic index, namely 39 for liquid sugar, 37 for molded sugar, and 35 for granulated palm sugar, while white sugar has a moderate glycemic index of 60. The differences in glycemic index values are related to variations in sugar composition, mineral content, and the physical characteristics of each product. Organoleptic testing showed that palm sugar, particularly granulated palm sugar, received good acceptance for its color, aroma, taste, and texture. Overall, the results of this study demonstrate that palm sugar has the potential to serve as a low-glycemic index alternative sweetener, supporting the development of downstream palm sugar products and the diversification of healthier food options.
The Effect of Heating Temperatures on the Formation of Vanillin from Curcumin Sunardi, Riyana; Syukri, Daimon; Sylvi, Diana; Azima, Fauzan
Open Global Scientific Journal Vol. 4 No. 2 (2025): Open Global Scientific Journal
Publisher : Research and Social Study Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70110/ogsj.v4i2.53

Abstract

Background: Food additives are components added to food to change or affect the shape, characteristics, or properties of food products. Vanillin is one of the flavors widely used in food, perfume, and cosmetic industries. Natural vanillin is obtained from Vanilla planifolia through vanilla bean extraction, but this production is limited so that alternative methods, such as chemical synthesis and biotechnological technique, are increasingly used. Curcumin from the rhizomes of turmeric plant (Curcuma longa) can be degraded into vanillin through a degradation process.Aims & Methods: This study aims to explore the degradation process of curcumin into vanillin using ethanol solvents at temperatures of 50, 60, and 70°C. The parameters analyzed were color changes using colorimetry, curcumin content using spectrophotometry, and vanillin content using HPLC.Results: The results show that increasing the treatment temperature caused a significant decrease in curcumin content and an increase in vanillin content. The heating temperature of curcumin affected the curcumin content, although it did not affect the color intensity and vanillin content formed. Vanillin was not formed by heating curcumin at the temperatures of 50, 60, and 70oC. A temperature of 60°C resulted in the formation of significant vanillin content.
Study of the Characteristics and Oxidative Stability of a Mixture of Avocado Oil and Coconut Oil Lucia Saraswati; Aisman; Daimon Syukri
Jurnal Penelitian Pendidikan IPA Vol 11 No 9 (2025): September
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.
Improving Production Strategies through Monitoring Visual and Physicochemical Changes in Gambier Catechin-Based Shampoo Bars under Practical Storage Conditions Valeni, Rhenia; Rini; Rizkyanto, Ridwan; Adisti, Adila; Rosyadah, Najla; Natasya, Diah Ayu; Anggraini, Tuty; Zakia, Dina Afifah; Wibisono, Iin Hartati; Syukri, Daimon
Jurnal Penelitian Pendidikan IPA Vol 12 No 2 (2026): In Progress
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v12i2.14041

Abstract

The development of eco-friendly cosmetics using local bioresources like Uncaria gambir Roxb. (gambir) holds strong promise for sustainable innovation. This study formulates and evaluates a catechin-based solid shampoo enriched with purified gambir extract, aiming to enhance product stability. A 14-day storage test was conducted at 20 °C and 40 °C using three types of packaging: translucent plastic, aluminum foil, and amber glass. Visual observations revealed that higher temperatures, especially in translucent plastic, accelerated color degradation due to catechin instability. Amber glass was the most effective in preserving the shampoo’s original color. Further, aqueous stability was assessed through two wet-use simulations: soaking (full immersion in distilled water) and dipping (partial immersion daily over four days). The shampoo maintained physical integrity during both tests, showing no softening or structural deformation. However, water discoloration increased over time, indicating catechin release and oxidation. The extent of browning was influenced by the pH of the water, suggesting that both environmental pH and oxidative exposure affect catechin behavior during use. These results demonstrate the solid shampoo’s physical resilience and moderate color stability under thermal and aqueous stress. While catechin oxidation is unavoidable, its rate can be mitigated through optimal packaging and pH management. The gambir-based solid shampoo shows potential as a natural, environmentally friendly personal care product, although further formulation refinement is needed to improve color retention during storage and use.
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