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Articles by Daimon Syukri
Total Records ( 6 ) for Daimon Syukri
  Anni Faridah , Rahmi Holinesti and Daimon Syukri
  Betalains were extracted and analyzed from Red Pitaya Peel (Hylocereus polyrhizus). For this extraction, ethanol/water solvent systems were used. The observation such as UV-vis Spectrophotometric identification, total betalain content, HPLC-DAD analysis, antioxidant capacity, antibacterial activity and acute toxicity screening test were employed for the character of the main pigments presented in the extracts. Maximum pigment concentration (73 mg/100 g of fruit) was obtained. Four main compounds of betalain were detected by HPLC-DAD analysis with betanin as the first main compound and its concentration is 3081,97 ppm. The stability of the pigment was observed at temperature of 70°C. In addition to the antioxidant and antibacterial activities which were obtained from pigment, there was no mortality or any signs of behavioral changes or toxicity observed after oral administration of extract up to the dose level of 48500 mg/kg body weight in mice. This can be a benchmark that this pigment could be developed as a source of food colorant.
  Fauzan Azima , Tuty Anggraini , Daimon Syukri and Ryan Andri Septia
  Objective: This study aimed to investigate the effects of sodium metabisulfite soaking on the quality of durian seed flour and its application in producing dakak-dakak (West Sumatra’s traditional snack). Materials and Methods: The concentrations of sodium metabisulfite used in this study were: A (0.7%), B (0.6%), C (0.5%), D (0.4%) and E (0%, as control). The parameters observed include water content, ash content, protein content, fat content, carbohydrate content, sulfite residue, flour yield, gelatinization temperature, water absorption, color, oil absorption and product acceptance by sensory analysis. Results: Sodium metabisulfite soaking significantly influenced almost all quality parameters of durian seed flour. The best quality of flour was obtained using formula A with flour yield 21.22%, water absorption 247.42%, water content 8.28%, ash 1.07%, fat 1.15%, protein 2.61%, carbohydrate 87.24%, sulfite residue 62.28 ppm and lightness (77.73). However, with regard to final product acceptance of dakak-dakak based on sensory analysis, formula B was the best. Conclusion: Our results indicated that the use of sodium metabisulfite improved the quality of durian seed flour and the final product of dakak-dakak.
  Rina Yenrina , Kesuma Sayuti , Kohei Nakano , M. Thammawong , Tuty Anggraini , Khandra Fahmy and Daimon Syukri
  Background and Objective: A previous study showed that anthocyanins are present in Asian melastome fruit, java plum fruit rind and mangosteen fruit rind, as well as the juices from these fruits, but these juices impart different colors when added to "kolang-kaling" jam. This study was conducted to identify 3 types of anthocyanin, Pelargonidin-3-glucoside chloride, malvidin-3-5-diglucoside chloride and cyanidin-3-0-glucoside chloride, in Asian melastome fruit, java plum fruit rind, mangosteen fruit rind and in "kolang-kaling" jam made with juice from these fruits and rinds. Materials and Methdos: Pelargonidin, malvidin and cyanidin content in the fruits and rinds was analyzed using a Thermo Ultimate 3000 HPLC with a CD-C18, 3 μm Cadenza column at a column temperature of 35°C. Results: The fruits and rinds did not contain pelargonidin-3-glucoside chloride, whereas, malvidin-3-5-diglucoside chloride was found only in java plum fruit rind and cyanidin-3-0-glucoside chloride was present only in Asian melastome fruit. Conclusion: The cyanidin-3-0-glucoside chloride and malvidin-3-5-diglucoside chloride contents increased linearly with addition of increasing amounts of juices from these fruits or rinds during "kolang-kaling" jam production.
  Fauzan Azima , Novelina , Inda Suryanti and Daimon Syukri
  Objective: This study was designed to evaluate the physicochemical and sensory properties of an instant functional beverage which was formulated using ciplukan plant as the main material with Cassia vera powder. Materials and Methods: The experiment consisted of five treatments which were as follows: (A) 2%, (B) 4%, (C) 6%, (D) 8% and (E) 10% of ciplukan whereas the composition of Cassia vera and sucrose were constant. The antioxidant capacity, chlorophylls and physalin content were evaluated for raw materials. The appearance, soluble time, insoluble part, moisture content, ash content and a sensory test were conducted for the resulting products. Results: All raw materials were containing the beneficial compounds that indicated by positive results for antioxidant activity, chlorophyll and physalin. Based on sensory test, the product derived from formula C (ciplukan powder 0.6 g and Cassia vera 0.2 g) indicated as the most acceptable product with average value of insoluble parts (1.07%), soluble time (16.62 sec), water content (0.76%), ash content (0.86%), physalin (++), antioxidant activity (39.63%) and chlorophyll content (6.67%). Conclusion: The production of ciplukan powdered beverage with addition of Cassia vera had improved functionality, practicality and consumers acceptance of existing ciplukan-derived beverage.
  Fauzan Azima , Alfi Asben , Cesar Welya Refdi , H. Surya Aulia and Daimon Syukri
  Background and Objective: The consumption of green leafy vegetables are very important for human health. The nutrient quality such as vitamin C, phenolics and mineral (Fe, Zn, Mg) of green leafy vegetables may be decreased or increased by thermal-processing. This study evaluated the effect of different thermal cooking methods including boiling, steaming and stir-frying on the content of vitamin C, phenolics and mineral (Fe, Zn, Mg) in several green leafy vegetables. Materials and Methods: Observation in a laboratory experiment was done using iodine titration method, spectrophotometric Folin-Ciocalteu method and atomic absorption spectrophotometric method for determination of vitamin C, phenolics and minerals in control and treated samples, respectively. Results: Boiling process had maintained the vitamin C better than steaming and stir frying. The changes in the amount of phenolics were found to be significantly higher in stir- frying. Furthermore, the mineral contents was not affected in all cooking methods. Conclusion: In the present study, the boiling and stir-frying method of cooking has found to be the best for healthy eating of treated green leafy vegetables
  Anni Faridah , Rahmi holinesti , Minda azhar , Nadilla Cahyani and Daimon Syukri
  Background and Objective: Natural jam from the peel of dragon fruit is a product to enhance the economic value of the waste of dragon fruit’s peel. The study aimed to optimize a recipe for production a natural jam from the peel of dragon fruit. Materials and Methods: A response surface methodology with central composite design was used to investigate the effects of three independent variables; X1: The concentration of the peel of dragon fruit, X2: Processing time and X3: Sugar; on the sensory qualities of the jam such as color and texture. Results: The three independent variables had significant effects (p<0.05) for all response variables where the optimum recipe of the jam consisted of 1096,55 g of the peel of dragon fruits, 3954 min of processing time and 791.24 g of sugar, theoretically. Conclusion: The results suggest that the utilization of the peel of dragon fruit has potential as raw material for the production of a consumer’s acceptable functional food.
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