Article Per Year (5 Year)
p-Index From 2021 - 2026
1.556
P-Index
This Author published in this journals
All Journal Pro Food Jurnal SOLMA Jurnal Teknologi Pangan dan Hasil Pertanian JURNAL Al-AZHAR INDONESIA SERI SAINS DAN TEKNOLOGI Journal of Agri-Food Science and Technology (JAFoST) AL-UMRON: Jurnal Pengabdian kepada Masyarakat
Giovani, Sarah
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Economics, Econometrics & Finance Education Electrical & Electronics Engineering Industrial & Manufacturing Engineering Public Health Social Sciences Other

Published : 8 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 8 Documents
Search

 1 
Gambaran Pengetahuan dan Kepatuhan Sivitas Akademika Universitas Al-Azhar Indonesia dalam Membaca Label Pangan Widiawati, Dina; Giovani, Sarah; Puteri, Nafisah Eka; Shiba, Hauyus
JURNAL Al-AZHAR INDONESIA SERI SAINS DAN TEKNOLOGI Vol 7, No 1 (2022): Januari 2022
Publisher : Universitas Al Azhar Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36722/sst.v7i1.1042

Abstract

The busyness and lifestyle of modern society today tends to like instant things, including choosing food products. This is because packaged food products are more practical, easy to carry, widely available, and easy to consume. An analysis is needed regarding the level of knowledge and compliance of the community, especially the academic community of University Al-Azhar Indonesia (UAI) in this regard, so that the community can increase knowledge and compliance in reading packaged food labels when consuming or buying a product. The design of this study used a descriptive correlational design with a purposive sampling technique. Respondents in this study were a sample of UAI's still active academicians consisting of lecturers, educators, and students. The number of respondents in this study were 69.5% women and 30.5% men. In terms of age, most were 18-35 years old (93.90%). Respondents get the most source of food label information through online and print media. The priority of respondents when buying packaged food products is mostly choosing the name of the product (41.46%), then paying attention to the halal logo (37.80%). The priority level and respondents' knowledge when buying a packaged food product were mostly in the good category (75.61%). Respondent compliance level is also in good category (48.78%). The results of this study indicate that many respondents, namely UAI academicians, are accustomed to reading food labels when buying a packaged food product.Keywords – Community, Compliance, Food Label, Knowledge, Overview
Pengaruh Formulasi Hidrokoloid Iota Karaginan Terhadap Karakteristik Kimia Dan Sensori Selai Lembaran Kacang Hijau (Phaseolus Radiatus L.) Giovani, Sarah; Jameelah, Maryam; Putri, Afiya Deliana
JURNAL Al-AZHAR INDONESIA SERI SAINS DAN TEKNOLOGI Vol 8, No 2 (2023): Mei 2023
Publisher : Universitas Al Azhar Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36722/sst.v8i2.1896

Abstract

Mung bean (Phaseolus radiatus L.) sheet jam is defined as a jam product that is modified into  sheet form. The characteristics of sheet jam are in the form of a compact sheet, plastic, and not sticky when removed from the packaging. Iota carrageenan is used in the manufacture of sheet jam as a texturizer to form a dense sheet texture. This study aimed to determine mung bean sheet jam's chemical and sensory characteristics. This study was experimental with a completely randomized design (CRD) with only one factor, i.e. iota carrageenan concentration (0.75%, 1.0%, and 1.25%). The results showed that the formula with the addition of iota carrageenan concentration of 1.25% (F3) was the most preferred by the panelists based on color, aroma, texture, taste, and overall parameters. The nutritional content of the mung bean sheet jam product produced from the selected formula was carbohydrate (64.97%), protein (9.44%), and fat (20.80%). The dietary fiber content of the mung bean sheet jam content product was 19.71%. Based on the Recommended Dietary Allowances (RDA) per serving (100grams) of mung bean sheet provides the energy needs of 485 kcal, 16% protein, 31% fat, and 20% carbohydrates for the general group.Keywords - Carrageenan, Jam, Mung bean, Sheet
Effect of Drying Time on Physicochemical Characteristics of Dragon Fruit Peels Powder (Hylocereus polyrhizus) Qalbi, Rainatul; Giovani, Sarah; Guo, Qiyong; Adelina, Nadya Mara
Journal of Agri-Food Science and Technology Vol. 4 No. 2 (2023): November
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jafost.v4i2.9294

Abstract

The increasing production and demand of dragon fruit (Hylocereus polyrhizus) in Indonesia produces a high amount of dragon fruit peel waste that can pollute the environment. As an alternative, dragon fruit peel could be applied as a functional food ingredient due to its high fiber content and antioxidant capacity. This study contributed to analyzing the effect of drying time on the physical and chemical characteristics of dragon fruit peel powder. To optimize the functional properties, dragon fruit peel was developed into a powder that was prepared by using a food dehydrator at 60 °C with drying times of 4, 5, and 6 h. The results showed that the longer drying time led to lower moisture and protein content, which reached the lowest at 9.73% and 13.07% with a drying time of 6 h, respectively. Meanwhile, drying time (4-6 h) did not significantly affect the ash (13.74-14.57%), fat (22.46-23.46%), and crude fiber content (29.13-31.75%) of dragon fruit peel powder. The drying time can affect antioxidant activity significantly, while the highest antioxidant activity was found in 6 h drying time (IC50 0.03 gram/mL). The L* value was measured between 29.68-30.23, a* value 9.61-10.34, and b* value 15.20-16.53. The drying time of 4 h could maintain the color of dragon fruit peel and produce the highest yield product at 4.52%. In general, drying dragon fruit peel powder for 4 hours gave the best results for high fiber content and high yield. Drying it for 6 hours was suggested to increase its antioxidant activity.
Quality Characteristics of Jack Bean (Canavalia ensiformis L.) Tempeh Milk with Addition of Ajwa Date (Phoenix dactylifera L.) and Various Types of Stabilizers Giovani, Sarah; Putri, Afiya Deliana; Adelina, Nadya Mara; Setiyoko, Agus
Journal of Agri-Food Science and Technology Vol. 5 No. 1 (2024): April
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jafost.v5i1.10210

Abstract

Jack bean tempeh was processed into jack bean tempeh milk. The addition of Ajwa date can improve the organoleptic and nutritional value of jack bean tempeh milk. Moreover, stabilizers must be added while making jack bean tempeh milk to enhance its quality. This study contributed to determining the effect of various stabilizers on jack bean tempeh milk quality. The treatments were (F1) the addition of iota carrageenan stabilizer (0.1%), (F2) the addition of gum Arabic stabilizer (0.1%), (F3) the addition of pectin stabilizer (0.1%), and (F4) the addition of carboxy methyl cellulose (CMC) stabilizer (0.1%). The results of this study showed that the stabilizer types had no significant effect on the organoleptic color, texture, and taste of the jack bean tempeh milk. The selected formulation was based on the hedonic quality test in the parameters of color and aroma, namely formula F4, which was jack bean tempeh milk with the addition of a CMC stabilizer. The results of the chemical characteristics of F4 jack bean tempeh milk was protein content of 0.65%, fat content of 2.48%, and antioxidant activity (IC50) of 7760 ppm. The physical characteristics of F4 jack bean tempeh milk was a pH value of 5.8, total dissolved solids of 20.7°Brix, a viscosity of 13.43 cP, L* value of 60.61, a* value of -0.12, and b* value of 19.56.
Peningkatan Pengetahuan Siswa SMP Islam Al-Fityan School Tangerang Pada Pelatihan Pembuatan Permen Jelly Ekstrak Umbi Bit Merah sebagai Pangan Olahan Pencegah Anemia Giovani, Sarah
Al-Umron : Jurnal Pengabdian Kepada Masyarakat Vol. 5 No. 1 (2024): AL-UMRON : Jurnal Pengabdian kepada Masyarakat
Publisher : LEMBAGA PENELITIAN DAN PENGABDIAN KEPADA MASYARAKAT (LPPM) UNIVERSITAS NAHDLATUL ULAMA SUNAN GIRI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32665/alumron.v5i1.2819

Abstract

Anemia adalah dampak dari kekurangan zat besi dalam tubuh. Zat besi merupakan sumber energi bagi otot maka gejala penyakit tersebut dapat melemahkan dan mengganggu sistem pada tubuh. Anemia seringkali diderita oleh remaja perempuan yang mendominasi daripada remaja laki-laki karena faktor hormon dan makanan yang dikonsumsi. Salah satu umbi-umbian yaitu umbi bit merah telah menjadi alternatif mengurangi risiko anemia karena kandungan asam folat dan B12. Permen jelly ekstrak umbi bit merah menjadi produk pangan olahan agar memudahkan remaja mengonsumsi berdasarkan manfaatnya pada risiko anemia. Berbagai tahapan dilakukan mulai dari persiapan, uji coba pembuatan permen jelly ekstrak umbi bit merah, pelatihan dan penyuluhan tentang pangan olahan dan anemia, serta evaluasi kegiatan melalui pre-test dan post-test kepada siswa/i SMP Al-Fityan School Tangerang. Evaluasi perbedaan skor pre-test dan skor post-test menunjukkan peningkatan jawaban benar. Artinya, terjadi peningkatan pengetahuan siswa/i SMP Al-Fityan School Tangerang tentang pangan olahan umbi bit merah dan anemia setelah kegiatan penyuluhan dan pelatihan
Derajat Keasaman, Densitas Kamba, Dan Warna Tepung Komposit Termodifikasi Dengan Variasi Suhu Dan Waktu Autoklaf Giovani, Sarah; Reihan Muhammad Akbar Rambe; Nafisah Eka Puteri; Nadya Mara Adelina
Jurnal Teknologi Pangan dan Hasil Pertanian Vol. 20 No. 1 (2025): Februari
Publisher : Faculty of Agricultural Technology, Universitas Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26623/jtphp.v20i1.10772

Abstract

Tepung komposit dibuat dengan menggunakan proporsi 10% tepung rumput laut merah, 40% tepung tulang ikan tuna sirip kuning, dan 50% tepung tempe koro pedang. Selanjutnya, tepung komposit tersebut dimodifikasi secara fisik. Modifikasi fisik secara umum adalah dengan pemanasan. Salah satu metode panas bertekanan adalah autoklaf. Penelitian ini bertujuan untuk mengetahui pengaruh variasi suhu dan waktu autoklaf terhadap karakteristik fisik tepung komposit termodifikasi. Rancangan percobaan yang digunakan yaitu Rancangan Acak Lengkap (RAL) faktorial dengan dua faktor. Faktor pertama yaitu suhu autoklaf terdiri dari 121oC dan 127oC. Faktor kedua yaitu waktu autoklaf terdiri dari 10, 20, dan 30 menit. Hasil penelitian menunjukkan bahwa tepung komposit termodifikasi autoklaf memiliki nilai derajat keasaman (pH) berkisar antara 6,05-6,19, nilai densitas kamba berkisar antara 0,807-0,838 g/mL, nilai L* berkisar antara 55,60-62,47, nilai a* berkisar antara 4,38-5,21, dan nilai b* berkisar antara 21,62-25,00.
Analisis Komparatif Kalsium, Zat Besi, dan Proksimat Bubuk Ikan Berbasis Gabus (Channa striata) dan Hasil Sampingnya Puteri, Nafisah Eka; Jameelah, Maryam; Giovani, Sarah; Ichsan, Vicky Permatasari Almira
Pro Food Vol. 10 No. 1 (2024): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v10i1.348

Abstract

Snakehead (Channa striata) is a widely fish commodity in Indonesia. This research was conducted to develop fish powder product, that was rich in energy and high-quality micronutrients. This research also aims to observe the nutritional value of fish powder derived from snakehead and its by-products, in order to fulfill nutritional value of food products. The results showed that the bone (BN) was smallest reduction in mass compared to the meat (MT), head (HD), and skin (SK) (p<0.05). The fat content of bone-based fish powder was found to be similar to that of the meat part, and even higher than other parts. The highest calcium and iron content (72108.13 mg/kg) was found in bone-derived fish powder, followed by head-based powder (58295.67 mg/kg) and skin-based powder (34782.12 mg/kg) of snakehead. The lowest iron content was observed in meat-based powder (33.44 mg/kg). However, the iron levels in fish powder made from head, skin, and bones were not significantly different, measuring 67.52 mg/kg, 87.27 mg/kg, and 68.99 mg/kg, respectively. Therefore, the result will be helpful for developing snakehead powder as commercial product.
Pemberdayaan Petani Melalui Pengolahan Cabai Bubuk dan Tabur untuk Optimalisasi Hasil Panen di Kampung Cibeureum, Desa Sukanagalih Adelina, Nadya Mara; Giovani, Sarah; Pratiwi, Anggun; Rahma, Rifa Nisrina; Ciptanin, Kinara Aziza; Sena, Muhammad Ibnu; Putri, Yasmin Maliha
Jurnal SOLMA Vol. 15 No. 1 (2026)
Publisher : Universitas Muhammadiyah Prof. DR. Hamka (UHAMKA Press)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22236/solma.v15i1.21248

Abstract

Pendahuluan: : Kampung Cibeureum di Desa Sukanagalih memiliki lahan hortikultura seluas 329,40 hektare dengan komoditas utama cabai rawit dan cabai merah keriting. Meskipun produksi meningkat melalui penerapan teknik budidaya, kesejahteraan petani belum optimal akibat rendahnya harga jual yang ditentukan tengkulak serta tingginya risiko kerusakan pascapanen karena keterbatasan teknologi pengolahan. Studi ini bertujuan untuk meningkatkan nilai tambah dan harga jual cabai melalui penerapan teknologi pascapanen serta pelatihan inovasi produk olahan berupa cabai bubuk dan cabai tabur. Metode: Sosialisasi, transfer ilmu pengetahuan dan teknologi, pelatihan pembuatan produk, serta pendampingan keberlanjutan. Hasil: Terjadi peningkatan pemahaman peserta dengan kenaikan jawaban benar pascates lebih dari 55 persen, terutama pada topik inovasi produk, harga pokok produksi, dan teknik pengolahan. Produk olahan berpotensi meningkatkan pendapatan sebesar 2–12 kali lipat untuk cabai bubuk dan 2–10 kali lipat untuk cabai tabur dibandingkan penjualan segar. Kesimpulan: Program ini efektif meningkatkan kapasitas petani, nilai tambah produk, dan peluang peningkatan kesejahteraan melalui optimalisasi pengolahan hasil panen.
Co-Authors Anggun Pratiwi Ciptanin, Kinara Aziza Guo, Qiyong Ichsan, Vicky Permatasari Almira Jameelah, Maryam Nadya Mara Adelina Puteri, Nafisah Eka Putri, Afiya Deliana Putri, Yasmin Maliha Qalbi, Rainatul Rahma, Rifa Nisrina Reihan Muhammad Akbar Rambe Sena, Muhammad Ibnu Setiyoko, Agus Shiba, Hauyus Widiawati, Dina