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All Journal Fakultas Pertanian JURNAL PengaMAS Prosiding SENTIKUIN (Seminar Nasional Teknologi Industri, Lingkungan dan Infrastruktur) Indonesian Journal of Food Technology AL ISNAD: Journal of Indonesian Hadith Studies Journal Of Industrial Engineering & Technology Innovation Jurnal Penelitian Pendidikan Indonesia
Rahmawati, Atina
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Religion Agriculture, Biological Sciences & Forestry Arts Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Education Energy Engineering Industrial & Manufacturing Engineering Social Sciences Other

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PEMBUATAN MINUMAN PROBIOTIK DARI SARI UBI JALAR UNGU (Ipomoea batatas L.): KAJIAN JENIS DAN KONSENTRASI STABILIZER: Probiotic Herbal Beverage From Purple Sweet Potato Juice (Ipomoea Batatas L.): Study of Stabilizer Type and Concentration Nahak, Albertus Seran; Mushollaeni, Wahyu; Rahmawati, Atina
Journal Of Industrial Engineering & Technology Innovation Vol. 1 No. 2 (2023): Journal Of Industrial Engineering & Technology Innovation (JIETI)
Publisher : LENVARI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61105/jieti.v1i2.60

Abstract

Ubi jalar merupakan salah satu bahan pangan sumber karbohidrat yang berpotensi sangat besar untuk dikembangkan lebih lanjut menjadi berbagai jenis produk pangan yang memiliki dampak baik bagi kesehatan. Ubi jalar ungu dikenal memiliki potensi sebagai sumber antioksidan, mengandung senyawa flavonoid dan antosianin. Minuman probiotik adalah minuman yang mengandung bakteri probiotik. Penelitian ini bertujuan untuk mendapatkan jenis dan konsentrasi bahan penstabil yang tepat untuk memperoleh minuman probiotik ubi jalar ungu dengan kualitas terbaik, serta mendapatkan analisa kelayakan finansialnya. Penelitian ini menggunakan Rancangan Acak Kelompok pola faktorial yang terdiri dari dua faktor yaitu jenis bahan penstabil (karagenan dan pektin) dan konsentrasi bahan penstabil (0,3%; 0,5%; dan 0,7%). Hasil penelitian menunjukkan bahwa penggunaan bahan penstabil pektin dengan konsentrasi 0,7% merupakan perlakuan terbaik. Produk minuman probiotik dengan perlakuan tersebut mempunyai karakteristik kadar air 91.47%; kadar abu 4.27%; kadar serat 12.47%; viskositas 6,67cps; serta mempunyai nilai uji kesukaan rasa 4,69; warna 4,83; aroma 4,68; dan tekstur 4.
Fortifikasi Food Bars Berbahan Baku K3 (Kacang Koro, Daun Kelor dan Daun Kale) Sebagai Asupan Nutrisi Pencegah Stunting pada Ibu Hamil Ngongo, Doransi; Wirawan, Wirawan; Rahmawati, Atina
Prosiding SENTIKUIN (Seminar Nasional Teknologi Industri, Lingkungan dan Infrastruktur) Vol 6 (2023): PROSIDING SENTIKUIN
Publisher : Fakultas Teknik Universitas Tribhuwana Tunggadewi

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Abstract

This study aims to produce Food Bars as a food product to meet the nutritional needs of pregnant women, especially one of the efforts to prevent stunting in fetuses that are still in the womb. There are 4 important nutrients needed to prevent this disease, namely protein, iron, carbohydrates and calcium. Showed that the best treatment was with a composition of 80% jack bean flour: 10% Kale leaf flour and 10% Moringa leaf flour with the resulting chemical composition of calcium levels of 5.65 mg/100 grams, iron (Fe) levels of 0.88 mg. /100 grams, protein content 22.51%, carbohydrate content 42.62%, water content 22%, ash content 3.56% and physical analysis of breaking strength 29.04 N. ANOVA test showed a significant effect on protein and carbohydrate content but had no significant on water content, calcium content, iron (Fe), ash content and fracture strength. Abstrak Produk Food Bars merupakan produk makanan untuk memenuhi kebutuhan gizi ibu hamil terutama upaya salah satu mencegah stunting pada janin yang masih dalam kandungan. Terdapat 4 nutrisi penting yang dibutuhkan untuk mencegah penyakit ini, yaitu protein, zat besi, Karbohidrat dan kalsium. Hasil penelitian didapatkan perlakuan terbaik yaitu dengan komposisi tepung kacang koro 80% : Tepung Kale 10% dan Tepung daun kelor 10% dengan hasil komposisi kimia kadar kalsium dengan kadnuangan 5,65 mg/100 gram, kadar Zat besi (Fe) 0,88 mg/100 gram, kadar protein 22,51%, Kadar karbohidrat42,62%, kadar air 22%, kadar abu 3,56% serta analisa fisik daya patah 29,04 N. Hasil penelitian uji sidak ragam ANOVA menunjukkan pelakuan pengaruh nyata untuk kadar karbohidrat dan kadar protein tetapi perlakuan tidak berpengaruh pada kadar air, kadar kalsium, zat besi (Fe), kadar abu dan daya patah.
Chemical and Organoleptic Characteristic Banana Stem Chips Made from Kepok Banana (Musa Acuminata sp.) and Raja Banana (Musa acuminata sp.) Irawansyah, Dedy; Mushollaeni, Wahyu; Rahmawati, Atina
Indonesian Journal of Food Technology Vol 3 No 1 (2024): Indonesian Journal of Food Technology
Publisher : Program Studi Teknologi Pangan Fakultas Pertanian UNSOED

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.ijft.2024.3.1.9925

Abstract

The potential for banana stems to be processed into food products is very large, considering that their utilization is still low so far. One of the processed foods that is popular with the public is chips. Chips have been produced from various types of tubers, but industries that process banana stems into chips are still very rare. If processed properly, banana stem chips can provide quite large profit opportunities. Banana stem chips have a high fiber content which makes them unique as a variety of snacks to meet dietary fiber needs. This study aims to obtain a combination of types of bananas with soaking time using salt, which can produce banana stem chips with the best fiber, water, ash and organoleptic content. The research design used a randomized block design with the first treatment being the type of banana stem (kepok and plantains) and salt concentration (2, 4, and 6%). Variations in the treatment of giving salt baths with levels of 2%, 4% and 6%. The best treatment was P1K3, which was a type of kepok banana soaked in 6% salt with chemical characteristics of 16.98% fiber content, 4.56% moisture content, 0.77% ash content. The organoleptic test showed that the average consumer expressed a real level of liking with a texture value of 4.70; aroma of 4.67; color of 4.63; and taste of 4.64.
Nutritional components in instant porridge fortified with fermented lebui beans Mushollaeni, Wahyu; Rahmawati, Atina
JPPI (Jurnal Penelitian Pendidikan Indonesia) Vol 10, No 2 (2024): JPPI (Jurnal Penelitian Pendidikan Indonesia)
Publisher : Indonesian Institute for Counseling, Education and Theraphy (IICET)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29210/020243861

Abstract

Functional food refers to a food product that includes nutritional elements, supplements, or bioactive compounds designed to enhance health, boost the immune system, and aid in disease prevention. Functional food enriched with bioactive compounds, minerals, vitamins, fatty acids, dietary fiber, or probiotics. One form of functional food is healthy instant porridge. This study explores the nutritional composition of instant porridge fortified with fermented lebui beans. Lebui bean is the local name for black bean originated from West Nusa. The research used quantitative method analysis such us ANOVA with a factorial randomized block design with temperature (50oC and 60oC) and drying time (5, 6, 7, and 8 hours) as factors. The results showed that instant porridge containing fermented lebui bean with the best nutritional quality was obtained by drying at 60oC for 6 hours. The instant porridge had 19.49% protein, 1.58% lipid, 3.16% moisture, 2.44% ash, 3.29% fiber, 70.05% carbohydrate, 27.62 mgGAE/g phenolics, 98.21 mgQE/g flavonoids, and 85.23 ppm anthocyanin. This result provides insights into the potential of lebui beans as a functional food ingredient in the development of nutritious, ready-to-eat products.
Utilization of Banana as a Raw Material for Cracker Manufacturing Madu, Konstantinus; Mush, Wahyu; Rahmawati, Atina
Indonesian Journal of Food Technology Vol 3 No 2 (2024): Indonesian Journal of Food Technology
Publisher : Program Studi Teknologi Pangan Fakultas Pertanian UNSOED

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.ijft.2024.3.2.9999

Abstract

Banana fronds have a porous, hollow and fibrous character so their density value is large. Apart from that, banana stems contain more than 50% cellulose. People generally don't pay much attention to banana stems, especially after the tree bears fruit. Therefore, this research attempts to make crackers using Kepok banana leaves as raw material. Hopefully that this research will produce crackers made from banana stems. This research aims to determine the effect of adding banana gedebog, wheat flour on crackers' physical, chemical, and organoleptic quality and the business feasibility analysis of making crackers with the best treatment results. This research aims to determine the effect of adding banana gedebog, and wheat flour on crackers' physical, chemical, and organoleptic quality and the business feasibility analysis of making crackers with the best treatment results. The design used in this research was a Completely Randomized Design (CRD), with 5 treatment combinations whose formulations were: F1 = 70% gedebog banana + 20% wheat flour; F2 = 60% banana banana + 30% wheat flour; F3 = 50% banana gebog + 40% wheat flour; F4 = 40% banana gebog + 50% wheat flour, and; F5 = 30% banana gebog + 60% wheat flour, then each treatment was repeated 3 (three) times to obtain 15 samples. The results showed that the best treatment was found in F2 (60% gedebog flour; 30% wheat flour and 10% tapioca flour with chemical content in the form of: 4.25% moisture content; 15.59% crude fiber; 1.12% organoleptic test; taste preference 3.67 (very like); aroma 3.57 (like), and; color 3.55 (like). Based on the feasibility analysis, manufacturing banana stem crackers based on the best treatment is feasible.
ANALISIS KUALITAS HADIS DALAM KITAB AKHLÂQ LIL BANÂT KARYA UMAR BIN AHMAD BARADJÂ Rahmawati, Atina
AL ISNAD: Journal of Indonesian Hadith Studies Vol. 4 No. 01 (2023): AL ISNAD: Journal of Indonesian Hadith Studies
Publisher : Institut Daarul Qur'an Jakarta, Indonesia

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Abstract

Artikel ini bertujuan untuk menganalisis kualitas hadis yang terdapat dalam kitab Akhlâq lil Banât karya Syaikh Umar bin Ahmad Baradjâ, seorang ulama kenamaan Indonesia asal Ampel, Surabaya. Kitab ini merupakan kitab masterpiece tentang pembelajaran akhlak yang tersebar di banyak pesantren di Indonesia. Kitab ini berisi banyak riwayat hadis yang digunakan untuk memperkuat argumen tentang kriteria akhlak perempuan yang baik. Namun, hadis-hadis tersebut tidak dilengkapi dengan runtutan sanadnya, sehingga perlu dikaji kualitasnya. Penulis menggunakan metode penelitian pustaka dengan sumber primer berupa kitab Akhlâq lil Banât jilid pertama dan sumber sekunder berupa kitab induk hadis, jurnal, atau buku yang relevan. Dari hasil penelusuran, ditemukan bahwa dari 24 hadis yang diteliti, 14 hadis berkualitas sahih (58%), 2 hadis berkualitas hasan (9%), dan 8 hadis berkualitas dhaif (32%). Meskipun beberapa sanadnya berkualitas dhaif, namun seluruh matannya dapat diterima (maqbul) dan sumber redaksinya bukan hanya diperoleh dari kitab induk hadis tapi juga dari kitab riwayat lain yang relevan seperti al-Mustadrak ‘ala Saẖīẖain, aṯ-Tabrānī dan al-Asbihānī.
PEMBUATAN PROTOTIPE KEMASAN SEBAGAI UPAYA UNTUK MENINGKATKAN DAYA SAING PRODUK BAWANG GORENG SEBAGAI IKON DESA BANJAREJO, KECAMATAN NGANTANG, KABUPATEN MALANG Sudirman, Sudirman; Santoso, Dian Kartika; Rahmawati, Atina; Akbar, Moch Azkari Hisbulloh
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Publisher : LPPM UNIVERSITAS KHAIRUN

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33387/pengamas.v6i3.6081

Abstract

Pasca pandemi covid 19, geliat usaha keecil dan menengah kembali bergejolak. Perkembangan yang pesat membuat persaingan juga semakin ketat, terutama di sektor olahan pertanian. Penggiat UMKM olahan bawang goreng di Desa Banjarejo Kecamatan Ngantang Kabupaten Malang juga mengalami hal yang sama. Perlu adanya inovasi termasuk dalam hal desain kemasan. Pengembangan kemasan bawang goreng khas banjarejo bertujuan agar dapat melindungi bawang goreng dari kelembaban dan udara, serta menjaga rasa dan aroma bawang goreng tetap segar. Selain itu, kemasan juga harus menarik dan memudahkan konsumen untuk membuka dan menggunakan produk. Metode yang digunakan memiliki beberapa langkah yaitu persiapan pelaksanaan pengabdian dengan observasi dan wawancara terhadap stakeholder terkait. Selanjutnya adalah kegiatan pengabdian berupa sosialisasi, rencana tindak lanjut, serta monitoring dan evaluasi program. Kegiatan pengembangan kemasan produk olahan bawang goreng di Desa Banjarejo memberikan dampak positif berupa peningkatan kualitas visual kemasan, memberikan nilai tambah produk yang berimbas kepada harga jual dan pendapatan yang meningkat, serta informasi produk yang termuat di dalam kemasan menjadi lebih detail daripada sebelumnya.
Co-Authors Akbar, Moch Azkari Hisbulloh Bela Wawo, Desnawati Budi Santosa Budi Santosa Frumen, Maksimus Irawansyah, Dedy Isrofatin, Isrofatin Kgs Ahmadi Kila, Kristina KM, Yis Wiyanto Laba, Ferdinandus Madu, Konstantinus Mush, Wahyu Nahak, Albertus Seran neldis, flafiana neldis Ngongo, Doransi Pramono Sasongko Santoso, Dian Kartika Silitonga, Bilmar Gerson Sri Handayani Sudirman Sudirman Wahyu Mushollaeni Wahyudi, Irfandi