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All Journal agriTECH Jurnal Ilmu Pangan dan Hasil Pertanian Jurnal Peduli Masyarakat SPEKTA (Jurnal Pengabdian Kepada Masyarakat : Teknologi dan Aplikasi) Journal of Agri-Food Science and Technology (JAFoST) Journal of Halal Science and Research
Khairi, Amalya Nurul
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Medicine & Pharmacology Public Health Other

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SISTEM INFORMASI KEUANGAN PROGRAM PENGEMBANGAN KEWIRAUSAHAAN FTI UAD Khairi, Amalya Nurul; Ma'ruf, Farid; Fitriani, Syifa; Fahana, Jefree
SPEKTA (Jurnal Pengabdian Kepada Masyarakat : Teknologi dan Aplikasi) Vol 1, No 2 (2020)
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/spekta.v1i2.3087

Abstract

PPK FTI provides trainings to 20 tenants consisting of students and alumni of FTI UAD, then selects them into 6 selected tenants who will obtain venture capital in the form of grants, goods, business literature, mentoring, and financial information system training. This training was carried out with the aim of assisting FTI tenants especially in making financial statements. The methods in this activity are divided into three stages, first is the development of PPK FTI UAD financial information system, discussion and practice of filling information systems through offline and online training, and evaluating financial information systems and training through questionnaires on a likert scale. The results shows that most tenants are able to use the information system easily and provide positive feedback with a percentage of the statement of ease of use, features, and access in the range of easy and very easy. PPK financial information system is assessed by tenants according to tenant's needs and greatly saves financial management time. For further development, PPK FTI UAD will continue the activities on basic accounting training, information system improvement, and development of android or iOS applications.
Bioactive compounds content of Snake Fruit Peel, Aloe Vera, and Stevia Extracts as Raw Material of Functional Drinks Khairi, Amalya Nurul; Nurkhasanah, Nurkhasanah
Journal of Agri-Food Science and Technology Vol. 1 No. 1 (2020): February
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (435.413 KB) | DOI: 10.12928/jafost.v1i1.1915

Abstract

The objective of the research is to analyze the content of the bioactive compounds of extracts made of snake fruit skin, Aloe vera, and Stevia as materials to make functional drinks. Salacca zalacca (Gaert.) Voss. cultivar has flavonoid, tannin, and a bit of alkaloid on its fruit peel. Aloe vera and Stevia also known to have antioxidant compounds. Aloe vera controls the metabolism of carbohydrates and maintaining homeostasis of glucose. The research methods are divided into steps: 1) the extraction of Snake fruit peel, Aloe vera, and Stevia; 2) the formulation of the functional drink; 3)the evaluation of antioxidant, total phenol, and tannin levels of the formulated extracts. The research used Randomized Group Design (RGD) of two factors, and each factor consists of 4 levels and 2 levels. Factor I=the ratio of snake fruit peel:Aloe vera extract (10:90 (v/v); 30:70 (v/v); 70:30 (v/v); 90:10 (v/v)) and factor II= addition of Stevia filtrate (2%; 4%) (v/v total). The best nutrient of the formulated functional drink is obtained by the composition of 90% snake fruit peel extract, 10% aloe vera, and 4% stevia. The snake fruit peel extract significantly affects the antioxidant activity and total phenol composition, aloe vera extract has an insignificant effect on active compounds, and stevia affects the tannin level of the functional drink.
Quality Control of Dry Noodle Product Processing in Semarang Central Java Safitri, Rosdiana Dewi; Khairi, Amalya Nurul
Journal of Agri-Food Science and Technology Vol. 2 No. 1 (2021): February
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (308.449 KB) | DOI: 10.12928/jafost.v2i1.4775

Abstract

Quality control is needed to produce quality products. Quality control is aimed at reducing defects in production results. In this study, we focus on the analysis of the types of defects, the number of defects, and the causes of defects in dry noodles, including the attributes of moisture content, shape, and packaging. The population in data collection was all dry noodle. The sampling method for the moisture content attribute was purposive sampling. Data collection methods by observation, interview, and literature study. Data were analyzed using pareto chart, control chart (p-chart), and fishbone diagram. The control chart showed four points of defective products that were beyond the control limits and six points that were within the control limits. Finally, the fishbone diagram demonstrated that two dominant factors causing defects in dry noodle products were machine and the processing method.
Physico-chemical Characteristics of Jelly Drink with Variation of Red Dragon Fruit Peel (Hylocereus polyrhizus) and Additional Sappan Wood (Caesalpinia sappan) Indriani, Osa Desvy; Khairi, Amalya Nurul
Journal of Agri-Food Science and Technology Vol. 4 No. 1 (2023): April
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jafost.v4i1.7069

Abstract

Red dragon fruit peel can be developed into a jelly drink because it naturally contains pectin which can be used as a thickening agent. Sappan wood contains bioactive substances including antioxidants of 15.69 ppm, anthocyanin 2.43%, and brazilin which can increase the red color in jelly drinks. This study contributes to determining the physicochemical characteristics of the red dragon fruit peel jelly drink with the addition of sappan wood. This study consisted of three formulations and a control. The concentrations of red dragon fruit peel and sappan wood were F1=1.5:0.5, F2=1.7:0.3, F3=1.9:0.1, and control (F4=2 :0). The product evaluation consists of pH, gel strength, viscosity, crude fiber, and moisture content. This study showed that the physical properties of jelly drink had a pH value between 6.49-6.67, a gel strength between 0.20-0.22, and a viscosity between 372-583 mPa.s. The chemical properties of jelly drinks have 1.29-2.13% crude fiber and 71.27-76.69% moisture content. This study showed that the higher the red dragon fruit peel concentration and the lower the sappan wood used, the higher the gel strength, viscosity, and crude fiber content, and lowered the pH value and moisture content.
Optimalisasi Praktik Pertanian Kakao melalui Pengomposan Kulit Kakao dan Limbah Pertanian untuk Pertanian Berkelanjutan Hanum, Farrah Fadhillah; Sabila, Liya Yusrina; Khairi, Amalya Nurul; Febriani, Annisa Vada; Wardhana, Budi Setya
Jurnal Peduli Masyarakat Vol 6 No 4 (2024): Jurnal Peduli Masyarakat: Desember 2024
Publisher : Global Health Science Group

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37287/jpm.v6i4.4385

Abstract

Program pengabdian ini bertujuan untuk meningkatkan pemanfaatan limbah pertanian, khususnya kulit kakao, menjadi pupuk kompos yang dapat digunakan untuk meningkatkan kesuburan tanah dan mengurangi ketergantungan pada pupuk kimia. Kegiatan ini dilaksanakan di Kelompok Wanita Tani (KWT) Berkah Wanita, Desa Gedangrejo, Gunung Kidul, dengan melibatkan 35 anggota kelompok. Metode yang digunakan meliputi sosialisasi dan pelatihan praktis, dimulai dengan pretest untuk mengukur pengetahuan awal peserta, diikuti oleh penyampaian materi tentang pentingnya pengolahan limbah organik. Pada sesi pelatihan, peserta mempraktikkan proses pembuatan kompos, termasuk pencacahan limbah pertanian dan penggunaan bioaktivator untuk mempercepat dekomposisi. Hasil dari kegiatan ini menunjukkan peningkatan pengetahuan peserta, dengan 65% dari mereka yang awalnya mengetahui manfaat pengolahan limbah dengan tingkat cukup (25-50%), meningkat menjadi 52,63% yang memiliki pemahaman lebih mendalam atau tingkatan sangat (75-100%) setelah pelatihan. Selain itu, metode sederhana seperti pencacahan limbah dan penggunaan bioaktivator dapat dengan mudah diadopsi oleh petani, sehingga mengurangi limbah organik yang terbuang dan menghasilkan pupuk kompos yang siap digunakan. Program ini diharapkan dapat diterapkan secara berkelanjutan di tingkat komunitas.
Exploring the Monosodium Glutamate (MSG) and Its Role to Consumption Behaviors Regarding Food Safety Jebreen, Ali; Khairi, Amalya Nurul
Journal of Agri-Food Science and Technology Vol. 6 No. 2 (2025): June
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jafost.v6i2.13115

Abstract

This article explores the role of monosodium glutamate (MSG) in food safety by examining recent research findings and regulatory perspectives. MSG, a commonly used flavor enhancer in processed foods, has been the subject of controversy regarding its safety for consumption. The research encompasses studies on MSG consumption and its potential health effects, metabolism in the body, safety for different population groups, and regulatory assessments by agencies like the U.S. Food and Drug Administration (FDA) and the European Food Safety Authority (EFSA). Despite conflicting findings and public perceptions, scientific evidence suggests that MSG is safe for consumption at current levels found in food products. This article emphasizes the importance of consumer education and regulatory measures in ensuring the safe use of MSG. Further research is needed to address lingering concerns and enhance understanding of MSG's role in food safety.
Physicochemical and organoleptic characteristics of halal carica (Carica pubescens) jelly candy with the addition of carica seed juice Albana, Ridho Huda; Khairi, Amalya Nurul; Jebreen, Ali Mohammad Yousef
Journal of Halal Science and Research Vol. 6 No. 2 (2025): September
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jhsr.v6i2.12783

Abstract

Carica fruit is a fruit of the same genus as papaya, but has a chewier and more compact texture and a more fragrant aroma when compared to papaya. Carica can increase the body’s immunity because the content of flavonoid compounds in carica is known to be higher than that of papaya. Carica seeds have antioxidant activity and have a high flavonoid content with a value of 55.6 mgQE/g, so they are beneficial for health. The addition of carica seed juice to carica jelly candy is expected to be able to add economic value and nutritional value to jelly candy. The purpose of this study is to determine the physicochemical and organoleptic properties of jelly candy. The method in the research was divided into three stages, namely making carica seed juice, making jelly candy formulations, and product analysis, including moisture content, ash content, pH, antioxidant, total flavonoids, texture, and organoleptic tests. This study used a Complete Random Design (CRD) with one factor of difference in the percentage of carica seed juice added in jelly candy, namely F0 (0% carica seed juice), F1 (32% carica seed juice), F2 (36% carica seed juice), and F3 (40% carica seed juice). Statistical analysis was carried out using one–way ANOVA followed by the Duncan Multiple Range Test (DMRT) at a confidence level og 95%. Jelly carica candy has moisture content value of 18.06% – 18.41%; ash content 1.35 – 1.85%; pH 4.6 – 5.3; antioxidant 928.69 – 1562.97 ppm; flavonoids 0.75 – 2.02 mgQE/g; hardness 61.01 – 141.70 N; cohesiveness 0.36 – 0.44; gumminess 28.37 – 62.45; springiness 0.76 – 0.83; chewiness 21.74 – 52.00; yellowish – orange color, distinctive carica flavor, chewy texture, non – sticky and has a sweet and sour taste. The addition of carica seed juice has a significant effect on the physicochemical and organoleptic properties of carica jelly candy. Keywords: Antioxidant, Carica jelly candy, Carica seed juice, Formulation, Physical properties, Total flavonoid.
Analisis Pengawasan Mutu Produk Lada Hitam Bubuk pada Pabrik Perisa Bubuk di Kuningan, Jawa Barat Khairi, Amalya Nurul; Firmansyah, Chaerul Yadika
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 5, No 2 (2021)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v5i2.9380

Abstract

The purpose of this study was analyze and evaluate the suitability of the quality of lada hitam bubuk products from flavor powder factory in Kuningan, West Java with the quality requirements of the Indonesian National Standard (SNI) on water content and organoleptic parameters. The data used is primary data which is qualitative. The data analysis technique used descriptive qualitative method by comparing according to the quality requirements of SNI 01-3716-1995 (lada hitam bubuk). The results showed that the quality of the lada hitam bubuk product was in accordance with existing company standards and the Indonesian National Standard, namely organoleptically, both the raw material and the product had a specific color, taste and aroma of blackpepper and there was no indication of contamination by contaminants. The water contents and water activity produced in the products are also still below the existing standard threshold (SNI), with a value of 13.87%, 13.66% and 4.64%, 3.88%, and 5.54%. Tujuan penelitian ini adalah untuk menganalisis dan mengevaluasi kesesuaian mutu bahan baku dan mutu produk akhir dari produk bubuk lada hitam. yang diproduksi oleh  pabrik perisa bubuk di Kabupaten Kuningan, Jawa Barat menggunakan  Standar Nasional Indonesia (SNI) yaitu SNI 01-3716-1995 yang meliputi  parameter kadar air dan organoleptik. Hasil penelitian menunjukan bahwa mutu bahan baku dan produk bubuk lada hitam yang diproduksi sudah sesuai dengan standar perusahaan yang telah ditetapkan dan SNI yang ditunjukan dengan parameter organoleptik yang baik pada bahan baku dan produk akhir yang memiliki warna, rasa serta aroma khas lada hitam, dan tidak ada indikasi tercemar oleh benda asing. Kadar air yang dihasilkan pada bahan baku dan produk bubuk lada hitam juga masih dalam di bawah ambang batas standar baku yang ada (SNI 01-3716-1995).
Penurunan Mutu Atribut Sensori Mi Basah Berbahan Baku Tepung Singkong dengan Fortifikasi Ekstrak Gambir (Uncaria gambir Roxb) Juwitaningtyas, Titisari; Khairi, Amalya Nurul
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 5, No 1 (2021)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v5i1.9013

Abstract

Mi adalah makanan yang terbuat dari tepung-tepungan yang mengalami gelatinisasi hingga mempunyai karakteristik kenyal dan elastis. Pengembangan produk mi telah mengalami modernisasi. Salah satu mi non-gluten yang telah komersial adalah mi berbahan baku tepung singkong. Tepung singkong berasal dari penyawutan ubi kayu yang diolah lebih lanjut dengan pengeringan dan penggilingan. Mi yang diproduksi secara tradisional ini mempunyai masa simpan yang pendek. Untuk mengatasi permasalahan tersebut, ditambahkan ekstrak gambir dengan tujuan salah satunya sebagai anti-mikrobia. Kelemahan dari penggunaan ekstrak ini adalah rasanya yang pahit dan kenampakan yang kurang baik. Maka dari itu, penelitian ini bertujuan untuk menilai mi berbahan baku tepung singkong tersebut berdasarkan pengujian inderawi. Metode yang digunakan adalah dengan uji inderawi terhadap 30 orang panelis tidak terlatih. Atribut yang dinilai yaitu warna, aroma, tekstrur, dan kekenyalan. Sampel yang disiapkan memiliki 2 variabel perlakuan yaitu konsentrasi penambahan ekstrak dan lama waktu penyimpanan. Sampel dibuat dari tepung singkong tanpa penambahan ekstrak, dengan tambahan ekstrak 2%, dengan tambahan ekstrak 5%, dan tambahan ekstrak 7%. Lama waktu penyimpanan digunakan 0 hari (tanpa penyimpanan) dan 5 hari. Berdasarkan penilaian masing-masing atribut (warna, aroma, dan tekstur) dengan metode uji inderawi, diperoleh hasil bahwa panelis lebih menyukai sampel hari ke-0 (A0, A2, A5, A7). Pada perlakuan penyimpanan selama 5 hari terdapat penurunan mutu. Dari analisis dapat disimpulkan bahwa sampel dengan penambahan ekstrak gambir mempunyai pengaruh yaitu semakin tinggi kadar ekstrak yang ditambahkan maka semakin rendah penurunan mutunya dan sebaliknya.
Effect of Adding Stevia Sweetener (Stevia rebaudianna) and Arabic Gum Filler on the Physicochemical Properties of Chayote Squash (Sechium edule) Powder Drink Nuraziz, Chofifah Endar; Khairi, Amalya Nurul
agriTECH Vol 44, No 2 (2024)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.80303

Abstract

Chayote squash (Sechium edule) is renowned for high potassium (125 mg), fiber (1.7 g), and antioxidant compounds including flavonoid, polyphenol, tannin, and saponin. The plant has the potential to be processed into powder drink with the addition of stevia powder and arabic gum . Stevia provides 200 – 300 times the sweetness of sucrose and non-calorie, while arabic gum is used as a bulking agent to improve the physical character of powder drink. Therefore, this study aimed to determine the physicochemical properties of chayote squash powder drink with variations of stevia powder and arabic gum. The method used was a two factorial complete randomized design with variations in stevia powder of 2% and 4% as well as arabic gum of 10% and 15%. Each treatment was repeated three times and powder drink was processed using foam mat drying method at 70 °C for 6 hours. The parameters observed include yield, water holding capacity (WHC), solubility, hardness, springiness, water content, ash content, pH, total dissolved solids (TDS), and antioxidant activity, while the data were analyzed using Two-way ANOVA without interaction. The results showed that the addition of stevia powder and arabic gum significantly affected yield, WHC, water content, pH, TDS, and antioxidant activity. However, no significant effect was observed on solubility, hardness, springiness, and ash content. The best formulation was found to be S2A2 containing 4% stevia powder + 15% arabic gum, with 9.69% yield, 37.65% solubility, WHC 37.44%, hardness 257.61 N, springiness 0.683, moisture content 5.02%, ash content 5.43%, pH 5.73, TDS 5.7 °Brix, and antioxidant activity of 143.00 ppm. 
Co-Authors Adi Permadi, Adi Albana, Ridho Huda Fatma Nuraisyah, Fatma Febriani, Annisa Vada Firmansyah, Chaerul Yadika Fitriani, Syifa Hanum, Farrah Fadhillah Indriani, Osa Desvy Jebreen, Ali Jebreen, Ali Mohammad Yousef Jefree Fahana Juwitaningtyas, Titisari Khasanah, Aulia Ushwatun Ma'ruf, Farid Metaragakusuma, Andi Patiware Muhammad Rifqi Mustaqim, Luthfi Narwanti, Iin Nurul Nuraziz, Chofifah Endar Nurkhasanah Nurkhasanah NURUL HIDAYAH Primayandi, Reiza Rahayu, Wahidah Mahanani Sabila, Liya Yusrina Safitri, Rosdiana Dewi Sirajuddin, Muhammad Mar'ie Uddin, ABM Helal Wardhana, Budi Setya Yahya, Mirza Auly Zahrul Mufrodi, Zahrul Zuhdi, Muhson