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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

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Penyuluhan Alih Teknologi Pengolahan Produk Hortikultura dan Jamur Tiram di Nagari Padang Laweh, Sungai Pua, Kab. Agam Ismed Ismed; Fauzan Azima; Novizar Nazir; Rini Rini; Daimon Syukri; Aisman Aisman; Purnama Dini Hari; Cesar Welya Refdi; Wellyalina Wellyalina; Felga Zulfia Radiana
Warta Pengabdian Andalas Vol 27 No 2 (2020)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat (LPPM) Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jwa.27.2.133-139.2020

This community engagement activity has located a centre for horticultural agriculture, such as fruits and vegetables, in Nagari Padang Laweh, Sungai Pua district and Agam regency, West Sumatra Province. The focus products were tomato and oyster mushrooms at the time. Besides a farmer's land for tomatoes, there is also an oyster mushroom business managed by Hoki Jamur, producing 5-7 kg of fresh mushrooms per day. The problems faced by the partner's activity were a lack of processing technology for horticultural products. Tomatoes often through away when the price is low in the market. The production of oyster mushrooms is still fluctuating because cultivation is not good enough, and oyster has high water content, so it is easy to rot and have a short shelf life. Activities that have been carried out to solve partner problems were first evaluating horticulture and oyster mushroom cultivation activities at partner locations. Then, introducing processed post-harvest of horticulture to increase the selling value and its diversification to increase the shelf life of products by making tomato sauce and oyster mushroom meatballs. This activity went well and smoothly and was attended by local farmers, members of the Family Welfare Movement (PKK), and young entrepreneurs. Participants' enthusiasm for participating in this activity was high, especially during post-harvest product processing technology. This activity is expected to improve the quality and quantity of business production, income and economic welfare of partners and communities involved in partner business activities.

CHARACTERISTICS OF ANALOG JERKY FROM MORINGA LEAVES (MORINGA OLEIFERA L.) WITH THE ADDITION OF WHITE OYSTER MUSHROOM (PLEUROTUS OSTREATUS) POWDER Rici Elvinas; Kesuma Sayuti; Fauzan Azima
Andalasian International Journal of Agriculture and Natural Sciences (AIJANS) Vol. 3 No. 02 (2022): Andalasian International Journal of Agricultural and Natural Sciences
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/aijans.v3.i02.20-41.2022

This study aims to determine the effect of differences of white oyster mushroom powder addition to the characteristic of beef jerky analog from Moringa leaves and to determine the best beef jerky analogs of moringa leaves with white oyster mushroom powder addition based on chemical, physical, and organoleptic analysis. This research used a Completely Randomized Design (CRD) with 4 treatments (the addition of white oyster mushroom 0%, 40%, 50%, and 60%) with 5 replications. The research data were analyzed using ANOVA and if it had significantly different, continued with Duncan's New Multiple Range Test (DNMRT) at a 5% significance level. The observation showed that the addition of white oyster mushroom powder had a significant effect on water content, ash content, fat content, protein content, crude fiber content, yield, and organoleptic on color, aroma, and taste, but it has no significant effect on the hardness and organoleptic texture. The best beef jerky analogs of moringa leave with white oyster mushroom powders based on chemical, physical, and organoleptic was beef jerky of D treatment (addition white oyster mushroom powder 60%) with characteristics of average yield 68.87%, hardness 39.01 %, water content 3.63%, ash content 6.38%, fat content 14.25%, protein content 15.01%, crude fiber content 8.14%, organoleptic of color 4.05 (like), aroma 3,90 (like), taste 3,35 (neutral), and texture 3,85 (like). Keywords: White oyster mushroom, Characteristic, Moringa leaves, Jerky analog

CHARACTERIZATION OF FLAKES MADE IN CORN FLOUR (ZEA MAYS) AND PUMPKIN (CUCURBITA MOSHCATA) WITH ADDITION OF SOYBEAN FLOUR (GLICINE MAX) Lucia Saraswati; Fauzan Azima; Daimon Syukri
Andalasian International Journal of Agriculture and Natural Sciences (AIJANS) Vol. 3 No. 02 (2022): Andalasian International Journal of Agricultural and Natural Sciences
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/aijans.v3.i02.42-66.2022

ABSTRACT This study aims to determine the effect of adding soybean flour (Glicine max) to the chemical, physical, and organoleptic characteristics of flakes from a combination of corn (Zea mays) and pumpkin (Cucurbita moshcata) and to determine the best treatment for flakes produced based on chemical, physical characteristics, and it's organoleptic. The research method used is an experimental method with descriptive data analysis. This study used 5 treatments and 3 replications: A = (addition of 0 grams of soybean flour), B = (addition of 15 grams of soybean flour), C = (addition of 30 grams of soybean flour), D = (addition of 45 grams of soybean flour), and E = (addition of 60 grams of soybean flour). Observations made were chemical analysis in the form of water content, ash content, protein content, fat content, carbohydrate content, crude fiber content, and total amino acids in treatment C, as well as physical tests in the form of water absorption tests, color tests, and organoleptic tests in the form of color, aroma, taste, and texture. The results showed that the addition of soybean flour in the study of corn and pumpkin flour flakes affected water content, ash content, protein content, fat content, carbohydrate content, crude fiber content, water absorption, brightness (color), and preference level based on the color, flavor, taste, and texture of the resulting flakes. The best treatment of flakes produced was treatment C (addition of 30 grams of soybean flour) based on the panelists' preference level with quality characteristics, is: water content (6.43% ± 0.41), ash content (1.76% ± 0.19), protein content (9.78% ± 0.29), fat content (11.25% ± 0.69), carbohydrate content (70.89% ± 0.57), crude fiber content (2.81% ± 0.29), water absorption 368.31% ± 2.49), °Hue (78.57 ± 0.01) and organoleptic values ??(color 4.35; aroma 3.65; taste 4.10; texture 3, 70) with a total value of 9.72% amino acids and the types of amino acids identified are glutamic acids, leucine, aspartic acid, arginine, alanine, phenylalanine, valine, serine, isoleucine, tyrosine, threonine, lysine, histidine, glycine, and methionine. . threonine, lysine, histidine, glycine, and methionine. . threonine, lysine, histidine, glycine, and methionine. Keywords : Flakes, soybean flour, corn flour, pumpkin, characteristics, protein, amino acids.

HUBUNGAN KARAKTERISTIK INDIVIDU DAN STATUS GIZI DENGAN KONDISI DIABETES MELITUS TIPE 2 DI WILAYAH KERJA PUSKESMAS ANAK AIR TAHUN 2022 Sepni Asmira; Fauzan Azima; Kesuma Sayuti; Armenia
JURNAL RISET INDRAGIRI Vol 2 No 1 (2023): Maret
Publisher : Lembaga Marwah Rakyat

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

Prevalensi diabetes pada orang dewasa terus meningkat di tingkat nasional dan global. Ada beberapa faktor penentu diabetes sangat penting untuk tindakan pencegahan dan kontrol penderita diabetes. Tujuan penelitian ini untuk mengetahui Hubungan Karakteristik Individu dan Status Gizi Pada Pasien Diabetes Melitus Tipe 2 Di Wilayah Kerja Puskesmas Anak Air Tahun 2022. Penelitian ini merupakan analitik dengan desain penelitian cross sectional pada 42 responden, dengan analisis data dengan analisis univariat dan analisis bivariat dengan uji Chi-Square. Hasil penelitian didapatkan pengetahuan kurang 64,29%, asupan karbohidrat cukup 47,62 %, asupan lemak cukup 54,76%, protein cukup 45,24 %, aktivitas fisik kurang 73,80%, dan status gizi overweight 73,81%. Adanya hubungan pengetahuan, asupan karbohidrat, asupan lemak, aktivitas fisik, status gizi dengan kejadian DM tipe2 dan tidak terdapat hubungan antara protein dengan diabetes melitus tipe 2 . Pengetahuan, pola makan, aktivitas fisik dan status gizi sangat mempengaruhi kondisi DM Tipe 2. Diharapkan responden lebih aktif untuk melakukan aktivitas sehari-hari, menjaga asupan makanan, agar kondisi gula darah tetap terkontrol sehingga terhindar dari peningkatan kadar glukosa dalam darah.

GAMBARAN KEPATUHAN DIET DAN KONTROL GULA DARAH PADA PASIEN DIABETES MELITUS TIPE 2 SETELAH KONSELING GIZI DI PUSKESMAS AIR DINGIN TAHUN 2022 Sepni Asmira; Fauzan Azima; Kesuma Sayuti; Armenia Armenia
Ensiklopedia of Journal Vol 5, No 3 (2023): Vol. 5 No. 3 Edisi 2 April 2023
Publisher : Lembaga Penelitian dan Penerbitan Hasil Penelitian Ensiklopedia

Diabetes mellitus (DM) is a chronic metabolic disorder characterized by hyperglycemia resulting from impaired insulin secretion and insulin resistance. The 2018 health profile survey showed that the highest prevalence of type 2 DM was in the working area of the Air Dingin Health Center, including high compared to other puskesmas in the Koto Tangah sub-district with 442 cases of DM. The aim of the study was to find out the description of dietary compliance and blood sugar control in type 2 DM patients at the Air Cold Health Center after nutritional counseling in 2022. This type of quasi-experimental research used the One Group Pretest Posttest design. Samples were taken using total sampling. The total sample was 37 people who met the inclusion and exclusion criteria. Data on blood sugar levels were measured using a glucometer. The data normality test used the Shapiro-Wilk test and the analysis used the Wilocoxon test. The results showed that there was a decrease in the average blood glucose level. There is a significant effect on blood sugar levels, there is no significant effect on adherence in terms of the amount of food on total energy and carbohydrates and there is a significant effect on adherence to protein and fat, there is a significant effect on adherence in terms of the type of food and there is a significant effect on adherence in terms of schedule Meals before and after nutritional counseling.

Pengaruh Motivasi dan Iklim Psikologi Terhadap Kinerja Pegawai Sekretariat Komisi Pemilihan Umum Kabupaten Majene Fauzan Azima; Magfirah Magfirah; Haeruddin Hafid; Ramli Supu; Ahmad Karim; A. Aiyul Ikram
Jurnal Manarang Manajemen dan Bisnis Vol 1 No 02 (2023): Manarang Manajemen dan Bisnis - April 2023
Publisher : Universitas Sulawesi Barat

Psychological climate describes the climate that exists in an institution that can cause employee members to like their work wholeheartedly or can actually cause psychological barriers to their work. Each agency, such as the General Elections Commission (KPU) has a goal to achieve as much as possible. To achieve maximum goals, good performance is needed from KPU employees. To get good performance from employees, structured and effective direction must be sought. An agency, in an effort to move members to want to work more productively in accordance with predetermined goals, requires motivation which can be seen as a basic drive that moves a person or a desire to devote all energy because of a goal. From this background, in this study there are three problem formulations, namely 1. Does motivation affect the performance of Majene Regency 3 does motivation and psychological climate affect the performance of KPU Majene Regency employees. In this study, researchers used quantitative methods, the specifications were systematic, planned and clearly structured from the start to the creation of the research design. The data used in this study used a survey method by conducting security and the activities and activities of KPU Majene Regency employees. From the results of this study it was concluded that motivation and psychological climate had an effect on the performance of the KPU secretariat staff in Majene Regency. With work motivation and psychological climate, it can be seen that good performance can be achieved more easily.

Characterization of Antimicrobial Bacteriocin Produced by Bacillus cereus SS28 Isolates from Budu, a Traditionally Fermented Fish Product of West Sumatera YUSRA YUSRA; FAUZAN AZIMA; NOVELINA NOVELINA; PERIADNADI PERIADNADI
Microbiology Indonesia Vol. 8 No. 1 (2014): March 2014
Publisher : Indonesian Society for microbiology

Bacillus cereus SS28 isolated from budu, a fermented fish product from West Sumatra, produced antimicrobial compound that had broad spectrum of inhibition against five microorganisms (Escherichia coli, Staphylococcus aureus, Salmonella thypi, Bacillus subtilis, and Listeria monocytogenes). The aims of this research are characterization of Bacillus cereus SS28 antimicrobial activity and observation of its effect to the cellular morphology of Staphylococcus aureus with electron microscope. Antimicrobial compound produced by Bacillus cereus SS28 was stable at pH range between 2 and 11 and to heating at 121 Â°C for 15 min. Maximum antimicrobial activity was expressed at pH 2-3 and 70 Â°C for 45 min. The activity remained after 15 min exposure to UV light. The main changes observed under SEM and TEM were the alteration of Staphylococcus aureus structural cell membrane 48 h after exposure to the antimicrobial compound from Bacillus cereus SS28.

Pengaruh penambahan bubuk Azolla microphylla terhadap karakteristik cookies dari MOCAF (Modified Cassava Flour) Vlio Lina Monalisa; Fauzan Azima; Rina Yenrina; Tuty Anggraini
Jurnal Litbang Industri Vol 13, No 1 (2023)
Publisher : Institution for Industrial Research and Standardization of Industry - Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24960/jli.v13i1.7886.65-76

Penelitian ini bertujuan untuk mengetahui pengaruh penambahan bubuk Azolla microphylla terhadap karakteristik cookies dari MOCAF (Modified Cassava Flour). Penelitian ini menggunakan Rancangan Acak Lengkap dengan 5 perlakuan yaitu penambahan bubuk Azolla microphylla 0%, 8%, 10%, 12%, dan 14% dengan 3 kali ulangan. Data yang diperoleh dianalisis secara statistika dengan ANOVA (Analysis of Variance) dan dilanjutkan dengan uji DNMRT (Duncan’s New Multiple Range Test) pada taraf nyata 5%. Analisis dilakukan terhadap kadar air, kadar abu, kadar protein, kadar lemak, kadar karbohidrat, kadar serat kasar, aktivitas antioksidan, uji kekerasan, uji warna, uji organoleptik (warna, aroma, rasa dan tekstur). Hasil penelitian menunjukkan perlakuan optimum pada penambahan bubuk Azolla microphylla sebanyak 12% dengan karakteristik yaitu kekerasan (83,85 N/cm2), ºHue (178,70), kadar air (3,42%), kadar abu (1,49)%, kadar lemak (23,19%), kadar protein (7,34%), kadar karbohidrat (64,14%), kadar serat kasar (6,87%), aktivitas antioksidan (46,89%), dan uji oranoleptik meliputi warna 3,75 (suka), aroma 3,15 (biasa), rasa 3,55 (suka), tekstur 3,35 (biasa).

Application of Bibliometric Visualization and Mind Mapping for Dadih Development Shinta Mutia Sari; Hijratun Amini; Lucia Saraswati; Fachrur Rozi; Novizar Nazir; Fauzan Azima; Rahmayani Rahmayani
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 7 No. 2 (2023)
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.v7i2.287

Beneficial lactic acid bacteria (LAB) are used to produce dadih, contributing to its health benefits. Dadih is fermented with lactic acid bacteria that convert lactose into glucose and galactose, enhancing digestibility. Despite its potential, dadih has limited appeal due to its traditional production methods and restricted market availability. To address this issue, the article suggests employing methodical concept development techniques, such as Mind Mapping, to generate innovative ideas for dadih product development. In addition, bibliometric analysis is used to obtain insight into the research trends and prospects in the field of food technology as they pertain to local fermented dadih products. The findings from the VOSviewer analysis reveal various aspects of dadih research, including mutagenicity, food safety, and fermented dairy products. Using these insights and mind-mapping techniques, this study advances dadih product development knowledge and is a foundation for future research.

Penurunan Glukosa Darah Diabetisi Dengan Intervensi Bubur Instan Fungsional Untuk Diabetes (Bifud) Sepni Asmira; Fauzan Azima; Kesuma Sayuti; Armenia Armenia
Jurnal Ners Vol. 7 No. 2 (2023): OKTOBER 2023
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jn.v7i2.17004

Diabetes melitus tipe 2 merupakan penyakit metabolik yang jumlah penderitanya terus meningkat setiap tahunnya. Pemberian pangan fungsional pada penderita diabetes diharapkan mampu mengontrol kadar glukosa darah penderita diabetes. Tujuan penelitian ini untuk mengetahui pengaruh pemberian pangan fungsional bubur instan fungsional untuk diabetes dengan bahan baku labu kuning, kedelai, ekstrak kayu manis dan ekstrak ciplukan pada penuruna kadar glukosa darah diabetesi. Penelitian quasi experiment dengan desain pretest posttest with control group design, 10 orang responden kelompok kontrol dan 10 orang responden kelompok intervensi yang diambil secara purposive sampling. Responden diberi produk pangan berupa bubur instan fungsional sejumlah 100 gram selama 30 hari. Data dianalisis dengan uji paired sample t test. Rata-rata perubahan kadar glukosa darah responden sebesar 32,64%. Berdasarkan uji statistik, terdapat perbedaan yang bermakna kadar glukosa darah awal dan akhir (p<0,05). Pemberian produk bubur instan fungsional untuk diabetes dapat direkomendasikan dan dipertimbangkan sebagai pangan alternatif untuk membantu manajemen penanganan DM tipe 2.

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

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