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All Journal Jurnal Teknologi Dan Industri Pangan Jurnal Pangan dan Gizi METANA Agrointek Jurnal Pangan dan Agroindustri Biology, Medicine, & Natural Product Chemistry Jurnal Ilmu Pangan dan Hasil Pertanian AGRISAINTIFIKA Jurnal Ilmu-ilmu Pertanian JST ( Jurnal Sains Terapan ) Indonesian Food and Nutrition Progress Biosel: Biologi Science and Education Jurnal Surya Masyarakat JURNAL CEMERLANG: Pengabdian pada Masyarakat Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat Jambura Journal of Chemistry Journal of Food and Culinary Jurnal Mutu Pangan : Indonesian Journal of Food Quality J-ADIMAS (Jurnal Pengabdian kepada Masyarakat) INTEGRITAS : Jurnal Pengabdian Jurnal Surya Masyarakat International Journal of Advance Tropical Food (IJATF) IJECS: Indonesian Journal of Empowerment and Community Services Jurnal Teknologi Pangan Jurnal Ilmiah Berkala: Sains dan Terapan Kimia Journal of Innovative Food Technology and Agricultural Product Jurnal Ilmu-Ilmu Pertanian
Arief Rakhman Affandi
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Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Public Health Social Sciences Other

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Efek Jenis Jahe dan Pre Treatment Blansing Terhadap Karakteristik Fisikokimia Minuman Jahe Instan Zahra Fidela; Iffah Muflihati; Enny Purwati Nurlaili; Arief Rakhman Affandi
Journal of Food and Culinary Vol. 4 No. 2 [Desember 2021]
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jfc.v4i2.5425

Abstract

Jahe merupakan salah satu tanaman rimpang yang sering dimanfaatkan oleh masyarakat. Salah satu pemanfaatan jahe adalah diolah menjadi minuman instan. Namun, selama ini pengolahan minuman jahe instan menggunakan rimpang jahe langsung tanpa diberikan perlakuan pendahuluan terlebih dahulu. Penelitian ini bertujuan untuk mengetahui pengaruh berbagai jenis jahe dan penambahan perlakuan pendahuluan blansing dengan asam sitrat 0,05% terhadap sifat fisikokimia dan sensoris minuman jahe instan. Penelitian ini menggunakan rancangan percobaan faktorial dengan dasar Rancangan Acak Lengkap (RAL), dengan dua faktor yaitu jenis jahe (jahe merah, jahe gajah, jahe emprit) dan ada tidaknya perlakuan pendahuluan blansing dengan asam sitrat 0,05%. Hasil penelitian menunjukkan bahwa nilai L*, a*, b* jahe instan perlakuan pendahuluan blansing dan jahe instan tanpa perlakuan pendahuluan menunjukkan nilai yang berbeda nyata. Nilai total fenol akan meningkat setelah jahe ditambahkan perlakuan pendahuluan blansing, dengan nilai total fenol tertinggi pada jahe merah perlakuan pendahuluan blansing sebesar 18,18%. Jenis jahe dan penambahan perlakuan pendahuluan blansing tidak memberikan pengaruh pada kelarutan dan waktu rehidrasi minuman jahe instan.
Pelatihan Pengembangan Produk Bakery Berbasis Steaming Di Panti Asuhan Lksa Darul Hadlonah 2 Boyolali Umar Hafidz Asy’ari Hasbullah; Moh Khoiron Ferdiansyah; Arief Rakhman Affandi; Fafa Nurdyansyah
J-ADIMAS (Jurnal Pengabdian Kepada Masyarakat) Vol 6, No 2: 2018
Publisher : (STKIP) PGRI Tulungagung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29100/j-adimas.v6i2.878

Abstract

Karakteristik kimia dan fisik tablet effervescent kombinasi kopi robusta dan jahe emprit dengan variasi konsentrasi serbuk kopi jahe dan jenis asam Marcella Berliana Purnama; Umar Hafidz Asy'ari Hasbullah; Rini Umiyati; Arief Rakhman Affandi
AGROINTEK Vol 16, No 4 (2022)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v16i4.13540

Abstract

Coffee is a drink favored by the broader community because of its distinctive taste. One of the kinds of coffee drinks consumed widely is instant ginger coffee. Ginger coffee has the advantage of natural antioxidant potential. It is necessary to innovate new products that are more practical and accepted by consumers and served with cold water, namely tablet effervescent drinks. The purpose of this research was to investigate the effect of the concentration of ginger-coffee powder and variations in the organic acid on the chemical and physical properties of effervescent tablets. The ginger-coffee powder was made by crystallization with a ratio of 1:1 of them. Tablet effervescent formulated with two kinds of acid, i.e., tartaric acid, malic acid, and a combination. The results showed that increasing ginger-coffee powder concentration significantly decreases moisture content, IC50, hardness, and lightness (L*). In contrast it significantly increased acid content, phenolic content, redness (a*), and yellowness (b*). Tablet with a combination of tartaric acid and malic acid has lower IC50, hardness, and lightness. In contrast, it has higher phenolic compounds, redness, and yellowness. The best formula formaking ginger-coffee effervescent tablets was a concentration of 50 % ginger-coffee powder with a combination of tartaric acid and malic acid.
KARAKTERISASI NILAI IC50 DAN KADAR KURKUMIN PADA TABLET EFFERCVESCENT EKSTRAK KUNYIT YANG DIPERKAYA VITAMIN C Arief Rakhman Affandi; Ary Susatyo Nugroho; Umar Hafidz Asyari Hasbullah
AGROINTEK Vol 17, No 2 (2023)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v17i2.13040

Abstract

During the pandemic, nutraceuticals are needed to boost immunity. Indonesia is one of the countries that has the potential to produce nutraceutical goods based on rhizomes like ginger, turmeric, temulawak, and other types of rhizomes. These rhizomes have been used for medicinal purposes for thousands of years. This refresher contains significant health-promoting effects. Turmeric contains several components of active compounds that can act as antioxidant compounds and increase body immunity. Effervescent tablets are one sort of food product that could be made utilizing turmeric as an ingredient. The purpose of this study was to develop a formula for effervescent tablets that make use of turmeric extract and are mixed with vitamin C, which is known also to aid increase body immunity and other bodily health functions. The design is a Complete Randomized Design (RAL) Factorial pattern employing two factors: turmeric extract (30 40 %b/b) and vitamin C (5, 10, 15 %b/b). The experimental responses that were used were the solubility time, the pH value of the solution, and the antioxidant capacity (IC50 value). An increase in vitamin C concentration is associated with a corresponding rise in solution pH, which, according to SPSS analysis, reaches a maximum value of 3.96. Effervescent tablets with 40% turmeric extract and 15% vitamin C have the lowest IC50 value (0.89 mg/ml). The result represents the product's antioxidant potential to ward off free radicals in a reasonable level. This formula also has the quickest solubility time when compared to other formulae for the fabrication of effervescent tablets, with a time range of 190 seconds for 1 tablet (± 3 grams).
Pretreatment of Aloe Vera and Its Effect on the Properties of Flour and Vermicelli Produced Nova Ellya Widiyati; Iffah Muflihati; Rini Umiyati; Arief Rakhman Affandi
Jurnal Sains dan Terapan Kimia Vol 17, No 2 (2023)
Publisher : Program Studi Kimia, Universitas Lambung Mangkurat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20527/jstk.v17i2.14900

Abstract

Aloe vera powder has a less bright color due to the browning reaction. Pretreatment was carried out to improve the quality of aloe vera flour. Aloe vera flour can be used to manufacture food products, one of which is vermicelli. This study aimed to determine the effect of different pretreatments, namely blanching, sodium metabisulfite immersion, sodium bisulfite immersion, and steam blanching, on the characteristics of aloe vera flour and its application to vermicelli. The research steps included aloe vera pretreatment and aloe vera flour production, vermicelli production with aloe vera flour substitution, and analysis. The results showed that the pretreatment produced aloe vera and vermicelli flour with a brighter color. Pretreatment also affects water content, water-holding capacity, oil-holding capacity, and cooking properties. But the pretreatment did not affect the sensory properties of vermicelli.
Pemberdayaan Masyarakat Desa Jungsemi di Masa Pandemi Covid 19 Melalui Pelatihan Pembuatan Hand Sanitizer dan Pelindung Wajah Ginting, Rosalina; Huda, Maftukin; Drifanda, Valdyan; Affandi, Arief Rakhman
IJECS: Indonesian Journal of Empowerment and Community Services Vol. 1 No. 1 (2020)
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/ijecs.v1i1.780

Abstract

Pada masa pandemi virus corona terjadi beberapa perubahan kondisi sosial dan ekonomi masyarakat. Pembatasan sosial pada beberapa kegiatan perlu dilakukan untuk mencegah menyebarnya virus corona ini. Pola adaptasi baru dengan melakukan perilaku sehat, seperti mencuci tangan dengan sabun, menghindari kerumunan massa, atau menggunakan masker atau pelindung wajah, merupakan cara yang cukup efektif untuk  mencegah penularan virus corona. Penggunaan hand sanitizer diharapkan dapat meminimalisasi penularan virus kepada orang lain Ketika tidak tersedia fasilitas cuci tangan pada suatu tempat. Selain itu, produk hand sanitizer juga bisa dikatakan cukup praktis dalam penggunaannya karena dapat dibawa dengan mudah. Berdasarkan alasan tersebut, tim PPDM bekerja sama dengan Satuan Tugas Covid 19 dan Laboratorium pendiikan Biologi Universitas PGRI Semarang untuk memberikan pelatiha pembuatan hand sanitizer an pelindung wajah bagi warga Desa Jungsemi. Pelatihan pembuatan hand sanitizer dan pelindung wajah ini bertujuan melatih warga desa agar dapat memanfaatkan potensi usaha ini di masa pandemi. Selain itu, juga bertujuan untuk memberikan sosialisasi kepada masyarakat mengenai perilaku sehat yang nantinya menjadi pola adaptasi baru di masa pandemi ini.
Physicochemical Characteristics of Jelly Candy Cinnamon Powder Koerintji Variation of Red Seaweed Carrageenan Concentration Setiawan, Erwin; Ujianti, Rizky Muliani Dwi; Muflihati, Iffah; Affandi, Arief Rakhman
Biology, Medicine, & Natural Product Chemistry Vol 13, No 2 (2024)
Publisher : Sunan Kalijaga State Islamic University & Society for Indonesian Biodiversity

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14421/biomedich.2024.132.415-421

Abstract

Jelly candy is a product that has the characteristics of being chewy and varied in texture. Carrageenan, an alternative natural raw material as a gelling agent in jelly candy, is one of the producers of red seaweed carrageenan because it has a very complex composition. Cinnamon contains about 91.88-94.19% cinnamaldehyde as an antioxidant compound. The study aimed to determine the value of the antioxidant activity obtained and the correlation between the cinnamon powder jelly candy Koerintji variety and the addition of red seaweed carrageenan with different concentration variations. The study was conducted using a completely randomized design with two factors. Carrageenan concentrations consist of 3.5% and 5%. The results showed that the concentration of red seaweed carrageenan significantly affected the antioxidant activity value and characteristics of cinnamon jelly candy. The best treatment was obtained at a concentration of 1.5% cinnamon and 5% red seaweed carrageenan with chemical characteristics water content 11.49%, antioxidant activity 50.26%, pH value 4.82%, physical characteristics colour (brightness) 40.72%, texture hardness 2.3%, adhesiveness 3.1%, elasticity 2.76%, colour preference 4.66%, aroma preference, 4.32%, flavour preference 4.66%, elasticity texture preference 4.56%, taste 4.80%, and overall 4.04%.
OPTIMASI PRODUKSI MINUMAN MIKROEMULSI MENGANDUNG MEDIUM CHAIN TRIGLYCERIDES (MCT) MENGGUNAKAN BAHAN BAKU DARI PALM KERNEL OIL Ariani, Dina; Affandi, Arief Rakhman; Umiyati, Rini; Muflihati, Iffah
Jurnal Teknologi Pangan Vol 18, No 2 : DESEMBER 2024
Publisher : UPN VETERAN JAWA TIMUR

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33005/jtp.v18i2.4725

Abstract

Palm Kernel Oil (PKO) adalah minyak yang diperoleh dari inti buah kelapa sawit. Palm Kernel oil memiliki kandungan medium chain trygliceride (MCT). MCT mudah dimetabolisme dalam tubuh sehingga menghasilkan energi dengan cepat. MCT memberi lebih sedikit kalori yaitu, 8,4 kkal/g, berbentuk cair pada suhu kamar, dan memiliki panjang rantai yang lebih pendek. Dalam rangka memperluas pengaplikasian palm kernel oil di bidang pangan maka dibuatlah minuman mikroemulsi. Mikroemulsi merupakan globula lemak yang terdispersi yang tersusun dari minyak, air, dan emulsifier. Penelitian ini bertujuan untuk mengetahui konsentrasi PKO dan kecepatan pengadukan optimum pada proses produksi mikroemulsi. Penelitian ini dilakukan dengan metode Response Surface Methodology (RSM)  yang digunakan untuk mendapatkan optimasi formulasi mikroemulsi dengan faktor Konsentrasi PKO dan kecepatan pengdukan. Hasil penelitian menunjukkan bahwa penggunaan konsentrasi PKO dan kecepatan pengadukan berpengaruh signifikan terhadap distribusi ukuran globula, namun tidak berpengaruh signifikan terhadap konduktivitas, aroma langu, aroma tengik, rasa oily, dan warna putih. Kondisi optimum diperoleh pada konsentrasi PKO 3,06% dan kecepatan pengadukan 3439,34 rpm dengan nilai prediksi distribusi ukuran globula sebesar 2,42 µm, konduktivitas 35,69 µS/cm, aroma langu 1,29, aroma tengik 1,87, rasa oily 2,86, dan warna putih 3,98.
Formulasi Tablet Effervescent Ekstrak Bunga Rosella (Hibiscus Sabdariffa L.) Menggunakan Gula Batu dan Penambahan Vitamin C Umiyati, Rini; Prabowo, Azis; Affandi, Arief Rakhman; Ujianti, Rizky Muliani Dwi
Jurnal Ilmu-Ilmu Pertanian Vol. 31 No. 2 (2024): Jurnal Ilmu Ilmu Pertanian Desember
Publisher : Politeknik Pembangunan Pertanian Yogyakarta-Magelang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55259/jiip.v31i2.49

Abstract

Keadaan pandemi covid-19 saat ini, menuntut masyarakat untuk selalu menerapkan gaya hidup sehat. Salah satu bentuk gaya hidup sehat adalah dengan sering mengkonsumsi buah, sayur dan bunga yang mengandung antioksidan untuk memperkuat sistem imun tubuh. Rosella merupakan salah satu tanaman yang memiliki antioksidan tinggi untuk meningkatkan kekebalan tubuh dan juga sebagai obat herbal. Rosella biasanya hanya dibuat menjadi teh, dapat diubah menjadi sediaan dalam bentuk tablet effervescent dengan keunggulan yang lebih praktis. Penelitian ini bertujuan untuk mengetahui karakteristik tablet effervescent yang menggunakan ekstrak bunga rosella dengan penambahan vitamin C yang berbeda dan untuk mengetahui perubahan karakteristik effervescent yang paling baik menggunakan penambahan vitamin C. Desain penelitian dilakukan dengan 2 faktor perlakuan yaitu konsentrasi vitamin C (100 dan 150 mg) dan konsentrasi bubuk rosella (2½, 3, dan 3½ g). Hasil penelitian menunjukkan bahwa laju larutan tablet effervescent pada semua perlakuan tidak berbeda nyata dengan waktu tercepat yaitu 2,24 menit/g. Hasil analisis pH tidak berbeda nyata dengan nilai 4,50-5,03. Hasil uji warna menunjukkan bahwa warna tablet dan larutan dipengaruhi oleh penambahan konsentrasi vitamin C dan serbuk ekstrak rosella. Hasil analisis uji kadar air menunjukan bahwa penambahan 100 mg vitamin C serta penambahan ekstrak bubuk rosella 3 dan 3½ g mengalami peningkatan. Hasil analisis aktivitas antioksidan produk tablet effervescent konsentrasi bubuk rosella.
PEMBUATAN MINUMAN PROBIOTIK DAUN JAMBU BIJI (Psidium guajava L.) DENGAN BAKTERI ASAM LAKTAT Oktaria, Taskiya Sindy; Nofitasari, Shindi; Susanti, Alifah Dwi; Muflihati, Iffah; Suhendriani, Sari; Umiyati, Rini; Ujianti, Rizky Muliani Dwi; Nurdyansyah, Fafa; Affandi, Arief Rakhman
Biosel Biology Science and Education Vol. 14 No. 1 (2025): BIOSEL (Biology Science and Education: Jurnal Penelitian Sains dan Pendidikan)
Publisher : INSTITUT AGAMA ISLAM NEGERI AMBON

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33477/bs.v14i1.8421

Abstract

Probiotic drinks contain a number of live bacteria that are beneficial for maintaining the natural microflora of the human digestive tract in a balanced state. Guava plants are plants that have the potential to be used as functional foods, one of which is probiotic drinks. The purpose of this study was to determine the characteristics of probiotic drinks with treatments, namely different types of guava leaves and different cultures of lactic acid bacteria used. The experimental design used is a completely randomized design (CRD) with 2 treatments, namely differences in the type of guava leaves and LAB used. The pH analysis results showed that white guava with Lactobacillus acidophillus culture had the most acidic pH. The test results of red guava with Lactobacillus casei culture get the lowest value of total soluble solids and the brightest color. The highest viscosity is white guava with Lactobacillus casei culture. Descriptive tests of all attributes were not significantly different except for the sour taste attribute. Hedonic test showed that panelists disliked probiotic drinks with Lactobacillus casei culture. Keywords: Probiotics Drink, Guava Leaf, Leaf Type, Lactobacillus casei, Lactobacillus acidophillus  
Co-Authors Anggraeni, Cerly Nurlita Anggun Desiana Sofa aprillia, anis Ary Susatyo Nugroho Bambang Supriyadi Chapib Jamaludin Desi Sekar Utami Dewi Wulandari Dina Ariani, Dina Drifanda, Valdyan Eddy KemenadyKemenady Endang Is Retnowati Enny Purwati Nurlaili Erwin Setiawan, Erwin Eva Elysa Oktaviya Eva Elysa Oktaviys Fafa Nurdyansyah Fafa Nurdyansyah fafa nurdyansyah, fafa Ferdiansyah, M. Khoiron Ferdiansyah, Moh Khoiron Ferdiansyah, Mokhamad Khoiron Fitriyana, Vicha Hasbullah, Umar Hafidz Asy’ari Huda, Maftukin Iffah Muflihati, Iffah Ismiyati Lestari, Ayu Wiji M. Khoiron Ferdiansyah Maftukin Huda Maftukin Huda Maftukin Hudah Maghfiroh, Jami'atul Marcella Berliana Purnama Mariska, Nurul Putri Moh Khoiron Ferdiansyah Mughofar, Dzatul Kahfi Mulidavi Mutya Rochmah Nofitasari, Shindi Nova Ellya Widiyati Nur Aksin Nur Khikmah, Nur Nuri Andarwulan Oktaria, Taskiya Sindy Prabowo, Azis Purwiyatno Hariyadi Ratih Lido Prameswari Relita Indar Hapsari Ria Choriatul Nur Ria Noviar Triana Ria Noviar Triana Rizki Bhakti Pertiwi Rosalina Ginting Sari Suhendriani Sofa, Anggun Desiana Susanti, Alifah Dwi Tala Desicha Amalia Mukmina Ujianti, Rizky Muliani Dwi Umar Hafidz Asyari Hasbullah Umar Hafidz Asyari Hasbullah Umar Hafidz Asy’ari Hasbullah, Umar Hafidz Asy’ari Umar Hafidz Asy’ari Hasbullah Umiyati, Rini Wincy Wincy Zahra Fidela