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All Journal Jurnal Teknik Kimia Indonesian Journal of Science and Technology Jurnal Terapan Abdimas AKSIOLOGIYA : Jurnal Pengabdian Kepada Masyarakat Syntax Literate: Jurnal Ilmiah Indonesia Conference on Innovation and Application of Science and Technology (CIASTECH) Industri Inovatif : Jurnal Teknik Industri Journal of Engineering and Scientific Research (JESR) Journal of Sustainable Technology and Applied Science Jurnal Teknik Kimia Indonesia Prosiding Simposium Nasional Rekayasa Aplikasi Perancangan dan Industri Dharma: Jurnal Pengabdian Masyarakat Jurnal Inovasi Pengabdian dan Pemberdayaan Masyarakat JASTEN (Jurnal Aplikasi Sains Teknologi Nasional Biosaintifika: Journal of Biology & Biology Education Jurnal ATMOSPHERE Jurnal Sains dan Teknologi Pangan
Faidliyah Nilna Minah
Institut Teknologi Nasional Malang
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mechanical Engineering Physics Public Health Social Sciences Other

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Journal : Jurnal ATMOSPHERE

 1 
FORMULASI MINUMAN SERBUK INSTAN SELEDRI DENGAN PENAMBAHAN VARIASI JENIS JERUK DAN BERAT GULA May Ayu Pratiwi; Anisya Dwi Anggraini; Faidliyah Nilna Minah; Siswi Astuti
jurnal ATMOSPHERE Vol. 5 No. 1 (2024): ATMOSPHERE
Publisher : Teknik Kimia ITN Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36040/atmosphere.v5i1.10488

Abstract

Celery (Apium graveolens L.) is a plant that has many benefits that can be processed into products in the form of instant powder drinks. Preparation of instant celery powder with the addition of orange juice and sugar. This study aims to determine the effect of the ratio of sugar and the type of orange in the manufacture of instant celery powder. Types of oranges used include mandarin oranges, Siamese, lime, sweet, and lemon. Comparison of the weight of sugar 50, 75, 100, 125, and 150 grams. The quality of instant celery powder was determined by analysis of water content, soluble time, total dissolved solids, solubility, and organoleptic tests. The results showed that A5B4 was the accepted sample, namely the formulation of 500 ml of celery juice, 125 grams of granulated sugar, and 20 ml of lemon juice. Different types of oranges and the ratio of sugar weight affect water content, solubility, dissolution time, organoleptic taste and aftertaste. The acceptance rate of orange celery powder drink to the color organoleptic test was 3.11%, the aroma organoleptic test was 2.96%, the taste organoleptic test was 3.67%, and the aftertaste organoleptic test was 3.30%. The formulation gives a water content value of 7%. The results of the physical test stated that the dissolution time was 96.79 seconds, the total dissolved solids were 15% and the solubility was 88.71%.
PENGARUH WAKTU PENYIMPANAN DAN VOLUME EKSTRAK DAUN SELEDRI DALAM PEMBUATAN YOGHURT SELEDRI Ajeng Surya Aprilia; Aurellia Chusnul Azizah; Faidliyah Nilna Minah
jurnal ATMOSPHERE Vol. 5 No. 1 (2024): ATMOSPHERE
Publisher : Teknik Kimia ITN Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36040/atmosphere.v5i1.10900

Abstract

Celery (Apium Graveolens L.) is a plant from the Apiaceae family which is widely used as a vegetable and fresh vegetables to complement food, especially on the stems and leaves of celery. Yogurt is one of the longest fermented milk products and is quite well known in all countries, has a shape similar to ice cream porridge but the taste of yogurt itself has a slightly sour taste. In this study several stages were used, namely optimization of fat content with variations in volume of 37, 47, 56, 66, and 75 mL of celery leaf extract solution mixed with other ingredients such as plain yogurt with storage times of 3, 6, 9, 12, and 15 days , to determine the quality of celery yogurt products, the quality parameters observed included fat content, ash content, metal content, microbial test, and organoleptic test. So that from the results of the test method and the purpose of this research is to determine the effect of storage time and volume of celery leaf extract on the manufacture of celery yogurt.
KARAKTERISASI PENYEDAP RASA ALAMI BERBASIS TEMPE DAN JAMUR TIRAM Zulfaa, Ulayyaa; Minah, Faidliyah Nilna
jurnal ATMOSPHERE Vol. 6 No. 1 (2025): ATMOSPHERE
Publisher : Teknik Kimia ITN Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36040/atmosphere.v6i1.14694

Abstract

Tempeh as a fermented soybean product has high nutritional value and has become an important part of local culinary in Malang. Oyster mushroom (Pleurotus ostreatus) cultivation is also growing rapidly in Malang due to the supportive natural conditions and promising economic potential. The advantages of these two raw materials make them very potential to be developed into innovative food products, one of which is natural flavoring. This study aims to develop natural flavorings based on tempeh and oyster mushrooms as a healthier substitute for MSG. Variations in the proportion of tempeh and oyster mushrooms and drying temperatures (70°C, 65°C, 60°C, 55°C) were tested to analyze product characteristics. The parameters tested included water content, carbohydrates, protein, and sensory tests. The results of the study are expected to provide an alternative natural flavoring that is safe and highly nutritious.
Co-Authors ., Muyassaroh A., Dwi Ana Abdul Mutolib Ajeng Surya Aprilia Ali Rahmat Alpenada, Valerie Amalia Angela Anggorowati, Dwi Anna Anisya Dwi Anggraini Anitarakhmi Anitarakhmi Handaratri Aurellia Chusnul Azizah Ayudya Mahendaringratry Ayudya Mahendaringratry Christina Astutiningsih D., Rini Kartika Darmayani, Satya Dhayal Gustopo Dimas Indra Laksmana Dinda Dwi Ana A. Dwi Ana Anggorowati Elvianto Dwi Daryono Elvianto, Elvianto Endah Kusuma Rastini Erni Junita Firman Kurniawansyah Firmiaty, Sri Hadidjah Latuponu Harimbi Setyawati Irwansyah, Budi Ismail, Wan Ismahanisa jelita, jelita Jimmy Jimmy Jimmy Jimmy Jimmy Jimmy Kartika, Rini Laurita May Ayu Pratiwi Mohammad Istnaeny Hudha Mufidah, Azmi Muyassaroh MUYASSAROH Muyassaroh Muyassaroh Muyassaroh Muyassaroh Nanik Astuti Rahman Natarisa Putri Indra Sari Nur Hijjatul Arofah Pricilia, Anastasia Puji Lestari, Lilla Rini Kartika Rini Kartika D. Rini Kartika Dewi Ririn Suharsanti, Ririn Rovita S Sumarno Siswi Astuti Srililiani Surbakti Sufiyanto, Mohammad Imam Sutiharni Taufik Hidayat Taufik Hidayat Tri Poespowati Yeny Sulistyowati Yetti Elfina Yusnaini Yusnaini Zulfaa, Ulayyaa