Garuda - Garba Rujukan Digital

p-Index From 2019 - 2024

3.215

P-Index

This Author published in this journals

All Journal Jurnal Teknologi Dan Industri Pangan E-Journal Home Economic and Tourism Microbiology Indonesia Jurnal Online Mahasiswa (JOM) Bidang Ilmu Ekonomi Jurnal Dinamika Penelitian Industri agriTECH Jurnal Litbang Industri Jurnal Sains dan Teknologi Pangan Jurnal Teknologi Pertanian Ensiklopedia of Journal LOGISTA - Jurnal Ilmiah Pengabdian kepada Masyarakat Eksakta : Berkala Ilmiah Bidang MIPA Jurnal Ners Multilateral: Jurnal Pendidikan Jasmani Dan Olahraga Warta Pengabdian Andalas: Jurnal Ilmiah Pengembangan Dan Penerapan Ipteks Jurnal Ilmiah Wahana Pendidikan Andalasian International Journal of Agricultural and Natural Sciences AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Jurnal Vokasi Mekanika Jurnal Riset Indragiri Jurnal Manarang Manajemen dan Bisnis Andalasian International Journal of Social and Entrepreneurial Development

Fauzan Azima

Universitas Andalas

Author-ID : 237631

Religion Agriculture, Biological Sciences & Forestry Arts Humanities Astronomy Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Mechanical Engineering Medicine & Pharmacology Nursing Social Sciences Other

Published : 31 Documents Claim Missing Document

Claim Missing Document

Articles

1 2 3 4

PERSEPSI PENGUSAHA USAHA MIKRO KECIL MENENGAH TERHADAP JASA AKUNTAN PUBLIK (Studi Empiris Pada Disperindag Bukittinggi) Azima, Fauzan; Anisma, Yuneita; Anggraini, Lila
Jurnal Online Mahasiswa (JOM) Bidang Ilmu Ekonomi Vol 4, No 1 (2017): Wisuda Februari
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Ilmu Ekonomi

Show Abstract | Download Original | Original Source | Check in Google Scholar

SMEs or Micro, small and medium enterprise have a role in creating new jobs. And can complement the activities of tourism in Bukittinggi. SMEs play a role in its development is very important and very large in advancing the growth and development of the indonesian economi, and can absorb the unemployed to return to work. This study aims to determine differences in perceptions of entrepreneurs ukm consisting or micro, small and medium enterprise to public accounting service. (Empirical Studies on cooperative departement of industry and commerce Bukittinggi )And to analyze the data in this case the researchers used computer assistance program spss version 21, where the sample used that SMEs in bukittinggi with about 100respondents consisted of 89 micro enterprises, 9 small businesses, and 2medium businesses. The formula used to determine the sample slovin, as well as a sampling technique by purposive sampling. Data collection through questionnaires. According to a study that researchers do to enterpreneurial SMEs, and the results of the study researchers can concluded that the larger the scale of business in bukittinggi the perception of accounting service, auditing service, tax service, and management service will be higher.Keywords:Perception, accounting service, auditting service, tax service, management consultation service.

PENGARUH SUBSTITUSI TEPUNG TERIGU DENGAN TEPUNG TAPE PISANG SERTA PENAMBAHAN EKSTRAK CASSIAVERA DALAM PEMBUATAN ROTI MANIS .M.S, Zarlis; Azima, Fauzan; Asmar, Sarah
Jurnal Dinamika Penelitian Industri Vol 21, No 1 (2010): JURNAL DINAMIKA PENELITIAN
Publisher : Balai Riset dan Standardisasi Industri Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.28959/jdpi.v21i1.3155

The research aimed to obtain the optimal additional banana fermented flour and wheat flour on sweet bread an d diversification extract of cassiavera as a flavoring agent and anti microbical, then the storage time in the chamber. The experiment was designed as Factorial Completely Randomized Design witth three stages : The 1st. Making sweet bread by substitution flour,the 2nd. Sweet bread with cassiavera flavour and the 3rd. Stage that the storage time. The result of optimal experiment showed that the substitution 10% of banana fermented flour to wheat folur and 1,25% extract of cassiavera produced the good sweet bread and popular flavoured brad by panelists with the value of tasted are 4.04 (like);color 4,15 (like);flavour 3,8 (like);texture 3.8 (like) maen the composition of sweet bread are : water content 30.37%; ash content 1.48%;protein content 1.03% and carbohydrates 59.50% with good condition until 7 days in storage chamber.

METODE PENETAPAN TITIK KERITIS, DAYA SIMPAN DAN KEMASAN PRODUK INSTAN FUNGSIONAL Ninsix, Retti; Azima, Fauzan; Novelina, Novelina; Nazir, Novizar
Jurnal Teknologi Pertanian Vol 7, No 1 (2018)
Publisher : Fakultas Pertanian Prodi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar

Informasi umur simpan merupakan salah satu informasi yang wajib dicantumkan oleh produsen pada kemasan produk pangan, Kewajiban produsen untuk mencantumkan informasi umur simpan ini telah diatur oleh pemerintah dalam UU Pangan tahun 1996 serta PP Nomor 69 tahun 1999 tentang Label dan kadaluarsa (umur simpan) pada setiap kemasan produk pangan. Hal ini terkait dengan keamanan produk pangan tersebut dan untuk menghindari pengkonsumsian pada saat kondisi produk sudah tidak layak dikonsumsi. Untuk itu perlu ditelaah mengenai regulasi titik kritis, umur simpan dan kemasan, dalam upaya memperpanjang umur simpan produk pangan khususnya produk instan fungsional. Pengolahan untuk memperpanjang umur simpan produk pangan perlu mengantisipasi faktor-faktor yang dapat menimbulkan kerusakan mutu. Penentuan umur simpan juga perlu mempertimbangkan faktor teknis dan ekonomis berkaitan dengan upaya distribusi produk yang di dalamnya mencakup keputusan manajemen yang bertanggung jawab.

METODE PENETAPAN TITIK KERITIS, DAYA SIMPAN DAN KEMASAN PRODUK INSTAN FUNGSIONAL Ninsix, Retti; Azima, Fauzan; Novelina, Novelina; Nazir, Novizar
JURNAL TEKNOLOGI PERTANIAN Vol 7 No 1 (2018)
Publisher : Prodi Teknologi Pangan Fakultas Pertanian Universitas Islam Indragiri

PERSEPSI PENGUNJUNG TENTANG FASILITAS OBJEK WISATA GUNUANG PADANG DI KOTA PADANG Azima, Fauzan; Silfeni, Silfeni; Suyuthie, Hijriyantomi
Journal of Home Economics and Tourism Vol 15, No 2 (2017): Periode September 2017
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (94.557 KB)

The purpose of this research is to know the Perception of Visitors AboutFacilities at Gunuang Padang. The type of research is descriptive quantitative. Thevisitor population in tourist attraction is 1.493 people. Selection of this researchsample using purposive sampling technique counted 94 people. Data collectionusing questionnaires based on Likert Scale that has been tested for its validity andreliability. The result of Perception of Visitors About Facilities at GunuangPadang is categorized well with the average value of 90.62 which is in the range86.66 - 103.99. While based on each indicator are: (1) form of tourism facilitypertained in good category with average value equal to 20,88 is in range of score20,16 - 24,49, (2) function of tourism facility pertained in good category with anaverage score of 28.55 is in the range of the score 23.74 - 30.25, (3) the locationof tourism facilities belonging to the good category with an average value of20.78 is in the range of the score 20.16 - 24, 49, (4) the quality of tourismfacilities is categorized as good category with an average value of 20.52 is in therange of 20.16 - 24.49 score.

Aktivitas Antioksidan Ekstrak Cassia Vera (Cinnamomum burmannii, Ness ex Blumm) and Ciplukan (Physalis angulata, L.) Dengan Metode DPPH SARI, DINI NOVITA; Azima, Fauzan; Sayuti, Kesuma
Jurnal Sains dan Teknologi Pangan Vol 6, No 3 (2021): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Antioksidan adalah senyawa peredam radikal bebas. Cassia vera (Cinnamomum burmannii, Ness ex Blumm) dan ciplukan (Physalis angulata, L.) adalah tumbuhan yang diduga dapat bermanfaat sebagai antioksidan. Penelitian ini bertujuan untuk membuktikan ekstrak cassia vera dan ekstrak ciplukan mempunyai efek antioksidan dengan menangkal radikal bebas DPPH. Cassia vera dan ciplukan diektraksi dengan pelarut etanol masing-masing 96% dan 70%. Uji aktivitas antioksidan dari ekstrak cassia vera dan ciplukan dilakukan dengan metode spektrofotometri menggunakan DPPH. Sampel terdiri dari 7 perbandingan. Masing-masing perbandingan terdiri dari 5 konsentrasi yaitu (10, 30, 50, 70 dan 90) ppm untuk memperoleh suatu persamaan regresi linear dan didapat nilai IC50. Hasil penelitian menunjukkan perbandingan ekstrak cassia vera dan ciplukan masing – masing mempunyai aktivitas antioksidan berbeda-beda untuk meredam 50% radikal bebas DPPH. Nilai IC50 berkisar antara 25,07 ppm – 150,18 ppm. Aktivitas antioksidan ekstrak cassia vera dan ciplukan dengan perbandingan 7:3 adalah paling tinggi sebagai antioksidan sangat kuat yaitu denga nilai IC50 25,07 ppm dibandingkan dengan perbandingan lainnya, namun perbandingan ekstrak lain juga memilki pengaruh sebagai antioksidan kuat. Kata Kunci : antioksidan, DPPH, ekstrak cassia vera, ekstrak ciplukan, IC50

Anti-hypercholesterolemic Potency of Cassia Vera (Cinnamomum burmanni Nees ex Blume) Bark Extract Fauzan Azima; D Muchtadi; F R Zakaria; B P Priosoeryanto
Jurnal Teknologi dan Industri Pangan Vol. 15 No. 2 (2004): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (3855.948 KB)

There has been limited report on the phytochemical content of cassia vera bark extract, and its potency as anti-hypercholesterolemic in rabbit is not known yet. The objectives of this research was to determine the phytochemical content and potency of anti-hypercholesterolemic of cassia vera bark extract using rabbit as the animal model.The research was devided into three stages, namely: (1) preparing cassia vera extraction with ethanol 96%; (2) analyzing phytochemical contents of cassia vera bark extract; (3) in vivo experiment, where twenty New Zealand White rabbits aged 5 months were used. Experimental rabbits were divided into 5 groups. The rabbits were fed with atherogenic cholesterol (0.1%) as positive control, RB11 standard feed as negative control, or cassia vera extracts (100 mg/kg/day or 200 mg/kg/day) or fenofibrat (15 mg/day) together with the atherogenic feed for 12 weeks. Levels of serum total cholesterol, triglyceride, HDL-cholesterol and LDL-cholesterol were determined at 0, 4, 8, and 12 week. At the end of the experiment formation of fatty liver were observed. The results showed that the ethanol extract of cassia vera bark contains total phenol (62.25%), flavonoids, triterpenoid, saponin and alkaloid. On the other hand, cassia vera bark extract was able to decrease total serum cholesterol from 443.3 mg/dl to 139.1 mg/dl, LDL cholesterol from 286.5 mg/dl to 95.8 mg/dl and triglyceride from 122.2 mg/dl to 61.2 mg/dl. Meanwhile, it increased HDL serum cholesterol from 29.1 mg/dl to 50.0 mg/dl in rabbit. It was also shown that the extract was able to decrease the everage fat globule on liver significantly from 27.47 globule to 3.59 globule per field view. Cassia vera bark extract with phytochemical content was found to be potential as anti-hypercholesterolemic and also in preventing fatty liver formatonr in rabbit. Key words :

PENGARUH SUBSTITUSI TEPUNG TERIGU DENGAN TEPUNG TAPE PISANG SERTA PENAMBAHAN EKSTRAK CASSIAVERA DALAM PEMBUATAN ROTI MANIS Zarlis .M.S; Fauzan Azima; Sarah Asmar
Jurnal Dinamika Penelitian Industri Vol 21, No 1 (2010): JURNAL DINAMIKA PENELITIAN
Publisher : Balai Riset dan Standardisasi Industri Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.28959/jdpi.v21i1.3155

Isolasi dan Identifikasi Mikroflora Indigenous dalam Budu Yusra Yusra; Fauzan Azima; Novelina Novelina; Periadnadi Periadnadi
agriTECH Vol 34, No 3 (2014)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Budu from is a fermented ﬁ sh product mainly found in the coastal areas such a Pariaman, Tiku and Pasaman, West Sumatera. Budu is normally made from bigger sized marine ﬁ sh such as Spanish mackerel (Scomberomorus guttatus). The aims of this research were to determine the type of indigenous microﬂ ora contained in budu. The material used in this study was budu derived from small scale domestic factory in West Sumatera (Sirah river and Gasan district Padang Pariaman and Sasak district Pasaman). Experimental method was used and was descriptively analyzed. Identiﬁcation was conducted on the morphological and biochemical characteristics of bacteria. It was found 138 bacteria colonies as morphologically and biochemichal grouped into two genus namely Bacillus and Micrococcus (Bacillus sphaericus, Bacillus polymyxa, Bacillus cereus, Bacillus pantothenticus and Micrococcus lactis).ABSTRAKBudu merupakan produk fermentasi ikan yang diproduksi di daerah pesisir Kabupaten Padang Pariaman, Agam dan Pasaman. Budu biasanya terbuat dari ikan pelagis yang berukuran besar dan memiliki daging putih, seperti ikan Tenggiri (Scomberomorus guttatus). Penelitian ini bertujuan mengetahui jenis mikroﬂ ora indigenous yang terdapat pada budu. Materi yang digunakan dalam penelitian ini adalah ikan budu yang berasal dari tiga pengolah yakni Sungai Sirah dan Gasan Gadang yang terletak di Kabupaten Padang Pariaman dan dari daerah Sasak Kabupaten Pasaman Propinsi Sumatera Barat. Metode penelitian yang digunakan dalam penelitian ini adalah metode eksperimen. Identiﬁ kasi yang dilakukan meliputi karakteristik morfologi dan biokimia bakteri. Ditemukan sebanyak 138 koloni bakteri yang secara morfologi dan biokimia dikelompokkan ke dalam dua genus yakni Bacillus dan Micrococcus (Bacillus sphaericus, Bacillus polymyxa, Bacillus cereus, Bacillus pantothenticus dan Micrococcus lactis).

PENYULUHAN, PELATIHAN, DAN PERAGAAN PROSES PENGOLAHAN KENTANG MENJADI BERBAGAI PRODUK PANGAN KOMERSIL Rini B; Fauzan Azima; Kesuma Sayuti; Novelina Novelina; Rina Yenrina; Novizar Nazir; Tuty Anggraini; Hasbullah Hasbullah; Aisman Aisman; Daimon Syukri; Diana Sylvi; Purnama Dini Hari; Ismed Ismed; Cesar Welya Refdi; Wellyalina Wellyalina; Felga Zulfia Rasdiana; Reni Koja
LOGISTA - Jurnal Ilmiah Pengabdian kepada Masyarakat Vol 5 No 1 (2021)
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.5.1.248-252.2021

Kegiatan pengabdian masyarakat yang dilaksanakan oleh Jurusan Teknologi Hasil Pertanian Fakultas Teknologi Pertanian Universitas Andalas Padang ini bekerja sama dengan mitrayaitu Pondok Pesantren Dr M Natsir di Batu Bagiriak Alahan Panjang, Kabupaten Solok, Provinsi Sumatera Barat. Lokasi kegiatan pengabdian merupakan pondok pesantren yang mana di lingkungan sekitar kaya akan hasil pertanian dan perkebunan. Salah satu komoditi yang banyak dibudidayakan oleh masyarakat sekitaran pondok pesantren adalah kentang. Tanaman kentang ditanam masyarakat di pinggiran kebun atau di pekarangan rumah, tanaman ini tumbuh subur dan berproduksi cukup tinggi di daerah ini. Permasalahan yang dihadapi oleh mitra adalah 1) Umumnya kentang hanya dijual dalam bentuk mentah, pengolahan yang umum dilakukan masyarakat setempat hanya sekedar direbus atau digoreng saja dengan campuran dengan cabe merah, 2) Kurangnya pengetahuan anggota kelompok dalam aspek pengolahan berbagai macam produk olahan. Kegiatan yang telah dilaksanakan oleh tim pengabdian masyarakat untuk menyelesaikan permasalahan mitra adalah 1) Mengevaluasi kegiatan budidaya pertanian dan perkebunan yang ada dilokasi mitra, 2) Kegiatan penyuluhan pengolahan produk olahan dari kentanguntuk meningkatkan nilai jual produk dan ekonomi petani 3) Diversifikasi produk olahan dari kentang untuk meningkatkan umur simpan produk dengan pembuatan berbagai macam produk yaitu donat frozen, stik frozen, es krim, kulit kebab, dan minuman fungsional. Kegiatan ini berlangsung dengan baik dan lancar serta tingginya antusias peserta dalam mengikuti kegiatan ini terutama pada kegiatan pengolahan produk. Kegiatan ini diharapkan meningkatkan kualitas dan kuantitas produksi usaha mitra,dan peningkatan pendapatan mitra. Kata Kunci: Batu Bagiriak Alahan Panjang, Pertanian, Kentang, Diversifikasi, Wirausaha

Co-Authors .M.S, Zarlis A. Aiyul Ikram Ahmad Karim Aisman Aisman Aisman Aisman Anak Agung Gede Sugianthara Anak Agung Istri Sri Wiadnyani Andril Arafat Anggraini, Tuty Anwar Kasim Ari Wibowo Sembiring Armenia, Armenia Aryadi Rachman Asmar, Sarah B P Priosoeryanto Cesar Welya Refdi D Muchtadi Daimon Syukri Diana Sylvi Diana Sylvi Dini Novita Sari F R Zakaria Fachrur Rozi Felga Zulfia Radiana Haeruddin Hafid Hasbullah Hasbullah Hasbullah Hasbullah Hendri Nurdin Heriyenni Heriyenni Heriyenni, Heriyenni Hijratun Amini Hijriyantomi Suyuthie Irzal Irzal Ismed Ismed Ismed Ismed Laila Ali Tanjung Liganti, Rani Lola Amalia Sibarani Lucia Saraswati Lucia Saraswati Magfirah Magfirah Neswati Neswati Netty Sri Indeswari Ninsix, Retti Novelina Novizar Nazir Novizar Novizar Novizar Novizar Okta Elviana Manurung Periadnadi Periadnadi Purnama Dini Hari Rahmayani Rahmayani Ramli Supu Rani Liganti Rasdiana, Felga Zulfia Reni Koja Retti Ninsix Rici Elvinas Rina Yenrina Rina Yenrina Rini B RINI RINI Rini Rini Rini Rini Rivan Aprialdho Sahadi Didi Ismanto Sandonella Anggini Sarah Asmar Sayuti, Kesuma Sepni Asmira Shinta Mutia Sari Silfeni Silfeni Surini Siswarjono Syukri , Daimon Vlio Lina Monalisa Wardah Sahrani Sibarani Wellyalina Wellyalina Welya Refdi, Cesar Yuneita Anisma YUSRA YUSRA Yusra Yusra Zarlis .M.S

Title

Found 31 Documents
Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title Search

Found 31 Documents Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title

Found 31 Documents
Search