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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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Comparative Study of In Vitro Glycemic Index, Chemical Composition, and Organoleptic Properties of Palm Sugar (Arenga pinnata Merr.) Products Daimon Syukri; Arif Rizkika Putra; Firdaus Firdaus; Rini Rini; Novizar Nazir; Tuty Anggraini; Muhammad Makky; Dinah Cherie
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.
PENGEMBANGAN PROSPEK USAHA TORTILLA CHIPS OLEH KELOMPOK TANI AUR SERUMPUN DI KECAMATAN SIMPANG ALAHAN MATI KABUPATEN PASAMAN PROVINSI SUMATERA BARAT Daimon Syukri; Nika Rahma Yanti; Emil Salim; Ismed Ismed; Cesar Wellya Refdi; Felga Zulfia Rasiana; Wellyalina Wellyalina; Novizar Nazir; Aisman Aisman
Jurnal Hilirisasi IPTEKS Vol. 6 No. 2 (2023)
Publisher : LPPM Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jhi.v6i2.506

Abstract

The Aur Serumpun farmer group is one of the growing farmer groups with their corn farming business. This farmer group is in Simpang Alahan Mati District, Kab. Pasaman, West Sumatra Province. So far, farmers only sell corn that has been dried directly. The processing of corn is a basic need for members of farmer groups in order to have product diversification which can ultimately increase the economy of these farmers. In the community service activities that were carried out previously (in 2019), processed products from corn were introduced, namely tortilla chips. In the 2020-2022 activities, business development will be carried out from Aur Serumpun farmer groups in accordance with the policy directions set by the members of the farmer groups themselves. Therefore, a discussion group forum was held and the signing of a cooperation agreement regarding the study of the prospects for producing tortilla chips which would be carried out by the aur allied farmer groups. The development of food product production of trotilla chips is an independent initiative from farmer groups that can collaborate with academics in the Department of Agricultural Product Technology, Andalas University. It was agreed from the discussion group forum that the head of the farmer group would conduct a study and socialize to other members of the farmer group regarding alternative product diversification of the commonly produced corn commodity. Further evaluation of the prospects for the implementation of the tortilla chips production process will be carried out next year.
INOVASI PRODUK RENDAH KALORI: PENGEMBANGAN UMKM D'ROOSE CAKE DENGAN PEMANIS ALAMI STEVIA DI KOTA PADANG Daimon Syukri; Rini Bahar; Ratni Prima Lita; Wellyalina Wellyalina; Novelina Novelina; Purnama Dini Hari; Rina Yenrina; Kesuma Sayuti; Tuty Anggraini; Aurelia Amaliyah Tarumiyo; Yasmin Azzahra
Jurnal Hilirisasi IPTEKS Vol. 8 No. 1 (2025)
Publisher : LPPM Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jhi.v8i1.861

Abstract

The purpose of the service activity is to innovate D'Roose Cake products into functional cakes that can create opportunities and ace cards for D'Roose Cake businesses that can adjust the development and demand for healthy products that are currently trending in the market. The research conducted was qualitative by conducting a case study of innovative products using stevia. The implementation was carried out in three stages, first the preliminary stage where socialization and discussion with partners were carried out regarding the objectives, targets, and outcomes of the program. Second, the implementation stage, conducting research and modifications to existing product recipes, namely banana sponge cake. Third, the evaluation stage, at this stage an evaluation of public acceptance of the innovative product is carried out. The results of this activity increased production capacity through upgrading the baking equipment or oven. After upgrading the equipment, it can now produce 150 loaves of bread in ± 4 hours. Then the innovative products were tried to the market at the Car Free Day activity at Gor H. Agus Salim, getting a good consumer response. The conclusion of this activity is that UMKM D'Roose Cake is one of the cake and bakery industries that has a P-IRT distribution permit and is halal certified. The constraints faced by these MSMEs are limitations in production capacity. In response to this, efforts were made to develop the production of D'Roose Cake MSME products through increasing the capacity of production equipment and developing stevia-based products.
Anthocyanin profile of Syzygium oleana young leaves and fruits using triple quadrupole mass spectrometer: Identification of a new peonidin Tuty Anggraini; Daimon Syukri; Thammawong Manasikan; Kohei Nakano
Biodiversitas Journal of Biological Diversity Vol. 21 No. 12 (2020)
Publisher : Society for Indonesian Biodiversity

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.13057/biodiv/d211254

Abstract

Abstract. Anggraini T, Syukri D, Manasikan TW, Nakano K. 2020. Anthocyanin profile of Syzygium oleana young leaves and fruits using triple quadrupole mass spectrometer: Identification of a new peonidin. Biodiversitas 21: 5893-5900. Anthocyanin is pigment present in many red, blue and purple colored plants that can be used as stable food-safe colorings and also offer health benefits as antioxidants. Syzygium oleana, with its dark purple fruit and red leaves, is one hitherto unexplored source of anthocyanin. This study is the first to establish the anthocyanin profile of S. oleana leaves and fruit exploiting the speed and accuracy of Multiple Reaction Monitoring (MRM) with a triple quadrupole mass spectrometer. The anthocyanin compounds in the leaves and fruit of S. oleana were found to be derivatives of agliconpeonidin, cyanidin derivative, delphinidin. It was found that while both leaves and fruit of S. oleana contain the anthocyanin precursors cyanidin, delphinidin, petunidin, and peonidin. Fruit contains the anthocyanin malvidin and a large amount of petunidin not present in the leaves. In detail: anthocyanin found in S. oleana leaves were Cyanidin 3-galactoside, cyanidin with m/z 611, Delphinidin 3-O-?-D-glucopyranoside, and unknown peonidin. Anthocyanin in S. oleana fruits was cyanidin with m/z 449.1, delphinidin 3-O-?-D-glucopyranoside, petunidin with m/z 476, Malvidin 3-O-?-D-glucopyranoside, and an unknown peonidin. Fruit could be a better anthocyanin source and more effective as colorant than leaves, while leaves contain a stronger as yet unidentified antioxidant.
Strengthening Community Disaster Resilience Through The Integration of KKN Kebencanaan and PKM-MNM in Padang City Daimon Syukri; Jonrinaldi Jonrinaldi; Susiana Susiana
Andalasian International Journal of Social and Entrepreneurial Development Vol. 6 No. 01 (2026): 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.6.01.5-9.2026

Abstract

Disaster-prone regions require integrated and participatory approaches to enhance community resilience. This study presents a disaster-themed outreach program conducted by Universitas Andalas, integrating KKN Kebencanaan and the Program Kemitraan Masyarakat Membantu Nagari Membangun (PKM-MNM) Batch II, focusing on emergency disaster response in Kota Padang. The program was implemented across 16 locations using participatory methods, including hazard identification, mapping, clean water provision, disaster data collection, and community education. The results show improved access to clean water, enhanced disaster-related data availability, and increased community awareness of preparedness. The program also strengthened collaboration among stakeholders. This initiative highlights the strategic role of higher education institutions in building disaster-resilient communities.
PEMBERDAYAAN PEREMPUAN DALAM PERTANIAN URBAN MELALUI AKUAPONIK DAN DIGITALISASI PEMASARAN DI KOTA PADANG Awalina, Rahmi; Masnarivan, Yeffi; Syukri, Daimon
Jurnal Hilirisasi IPTEKS Vol. 8 No. 2 (2025)
Publisher : LPPM Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jhi.v8i2.856

Abstract

Women play a strategic role in the agricultural sector, particularly in supporting food security and household economies. However, limited access to agricultural technologies and low levels of digital literacy remain significant barriers to the capacity development of Women Farmer Groups (KWT). This community engagement programme aimed to empower the Jirak Serumpun Women Farmer Group in Mata Air Sub-district through the integration of aquaponic systems and digital marketing. The activities were conducted from July to September 2024 in Mata Air, South Padang District, Padang City, West Sumatra, involving 20 group members. The programme consisted of technical training in aquaponics cultivation, digital marketing workshops using social media platforms, and basic bookkeeping training using Microsoft Excel. The outcomes revealed that 85% of participants were able to independently assemble and manage aquaponic systems; a dedicated social media account was successfully activated for promotional purposes; and the group began implementing digital financial records. Moreover, the adoption of aquaponics led to a 35% increase in vegetable production and a 22% rise in average income within three months after training. This initiative not only enhanced production capacity and marketing efficiency but also reinforced women's economic autonomy at the community level. The empowerment model, based on appropriate technology and digital marketing, proved effective as a sustainable agricultural development strategy that is responsive to women's roles. 
Implementasi Teknologi Hilirisasi Biokonversi Limbah Baglog Menjadi Kompos pada Kelompok Wanita Tani Limau Manis Sejahtera Di Kecamatan Pauh Kota Padang: Implementation Of Downstream Technology For Converting Spent Mushroom Baglog Waste Into Compost For The Limau Manis Sejahtera Women Farmers Group In Pauh District, Padang City Fiana, Risa Meutia; Asben, Alfi; Murtius, Wenny Surya; Koja, Reni; Febjislami, Shalati; Syukri, Daimon; Novelina, Novelina
Jurnal Hilirisasi IPTEKS Vol. 9 No. 1 (2026)
Publisher : LPPM Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jhi.v9i1.890

Abstract

The utilization of sawdust waste in the early stages of mushroom cultivation represents an effort to support environmental conservation. However, challenges arise when the growing media becomes non-productive and remains underutilized. Accumulated baglog waste may serve as a reservoir for spore development, with the potential for airborne dispersion or transfer via workers’ clothing. Such conditions can trigger contamination within inoculation rooms, degrade media quality, and ultimately lead to cultivation failure. In addition, improper disposal practices, such as open dumping or burning, may contribute to environmental pollution and reduced sustainability of mushroom farming systems. Bioconversion technology offers a viable solution by transforming baglog waste into value-added products, including compost. Program components consisted of instructional delivery through an extension session on baglog waste bioconversion and hands-on practice in composting procedures. Practical implementation was supervised by the facilitation team to ensure participants’ comprehension and skill acquisition in processing non-productive baglog waste. The participatory approach enabled active engagement of participants throughout the program. Program implementation demonstrated an improvement in participants’ knowledge and technical competencies, particularly among members of the Limau Manis Sejahtera Women Farmers Group, in converting oyster mushroom baglog waste into compost. Participants successfully understood the composting stages and were able to independently apply the procedures. Baglog waste that was previously discarded or burned was effectively converted into compost, generating added value while simultaneously supporting environmentally sustainable agricultural practices.
Optimalisasi Branding Produk Rendang Biyan di Kota Payakumbuh melalui Strategi Komunikasi Pemasaran Digital dalam Rangka Meningkatkan Komersialisasi Lita, Ratni Prima; Verinita, Verinita; Syukri, Daimon; Yuliviona, Reni; Mardiah, Fatma Poni; Khatimah, Husnul; Putri, Natasya; Dini, Kartika Cahya; Gema, Vendiro Mailevan; Safira, Alya Arsya
Jurnal Hilirisasi IPTEKS Vol. 8 No. 4 (2025)
Publisher : LPPM Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jhi.v8i4.921

Abstract

Payakumbuh is a city in West Sumatra province, famous for its rendang. Rendang Biyan is a small business in Payakumbuh city that produces rendang with a distinctive, authentic taste. To market its products, Rendang Biyan uses Instagram as an effort to increase sales in the digital era. However, digital content management via Instagram has not strengthened branding and has not yielded maximum results, with a limited number of followers of around 336. Rendang Biyan also does not regularly update its products on Instagram. Given the problems faced by Rendang Biyan, it is necessary to conduct community service activities there. The method used is socialization and mentoring, focusing on optimizing Rendang Biyan's Instagram content to strengthen its branding in consumers' minds. The results of the mentoring show an increase in Instagram followers and strengthened branding through additional activities and interactions with visitors and followers. Members of the Rendang Biyan group enthusiastically attended this community service activity. Following this community service activity, the number of followers increased significantly from 336 to 393 in a relatively short period. While initial results show a positive increase, there are still efforts to improve the use of user-generated content, such as photos or videos uploaded by consumers while using the product. This will be maximized in the future to enhance Rendang Biyan's performance and enable it to compete in the national market.
Essential Oil Formulation for Ultrasonic Diffuser Products Based on Aroma Characteristics and Aroma Durability Daimon Syukri; Aisman Aisman; Rini Rini; Aisyah Putri; Luwina Makni Kusuma; Rafifa Putria Dewita; Napassawan Liamnimitr
Open Global Scientific Journal Vol. 5 No. 1 (2026): Open Global Scientific Journal
Publisher : Research and Social Study Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70110/ogsj.v5i1.90

Abstract

Background: Aromatherapy is a complementary treatment method that provides relaxation, improves mood, and enhances psychological well-being. However, formulating aromatherapy materials presents challenges due to the volatility of the base ingredients, which are essential oils. Therefore, optimal essential oil formulations are necessary.Aims: This study aims to obtain an optimal essential oil formulation for making diffuser oils based on ultrasonic technology. The essential oils used consist of kaffir lime (Citrus hystrix), ylang-ylang (Cananga odorata), bergamot (Citrus bergamia), rosemary (Rosmarinus officinalis L.), eucalyptus (Melaleuca cajuputi), peppermint (Mentha piperita), and patchouli (Pogostemon cablin Benth.) oils.Methods: Formulation development was carried out in two stages. In the initial stage, five formulations were developed based on a combination of citrus, floral, herbal, and fixative aroma characteristics. This stage was carried out to obtain a representative variety of aroma profiles before further selection. Based on the initial evaluation, the three best formulations (F1, F3, and F5) were selected for further testing. Organoleptic testing was conducted on 30 untrained panelists by assessing three parameters: aroma preference level, aroma strength, and aroma quality using the direct olfactory method. The aroma durability test was conducted for 12 hours with aroma intensity observations every two hours.Results: The results showed that formulation F3 achieved the highest preference scores across all organoleptic parameters and demonstrated the best aroma durability throughout the testing period. The combination of citrus and floral essential oils with patchouli oil as a fixative produced a more balanced aroma, was accepted by panelists, and lasted longer than the other formulations.Conclusion: The combination of citrus and floral essential oils with patchouli oil as a fixative produced good aromatherapy. This research contributes to the development of natural essential oil-based diffuser oil formulations and provides scientific information on the effect of essential oil combinations on consumer acceptance and aroma durability in ultrasonic diffusers.
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