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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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PEMBERDAYAAN MASYARAKAT RT 03 RW 14 SAWOJAJAR KELURAHAN SEKARPURO KECAMATAN PAKIS MELALUI PROGRAM KAMPUNG PRODUKTIF BUAH TIN Rini Kartika Dewi; Srililiani Surbakti; Faidliyah Nilna Minah; M. Istnaeny Hudha; Siswi Astuti
JASTEN (Jurnal Aplikasi Sains Teknologi Nasional) Vol. 1 No. 1 (2020)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat Institut Teknologi Nasional Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (527.92 KB) | DOI: 10.36040/jasten.v1i1.3085

Abstract

The creative industry is a business activity that focuses on creation and innovation which must always be improved and developed in all regions in Indonesia, because it is rich in culture and natural resources. One example is RT 03 RW 14 Sawojajar Sekarpuro Village, Pakis Subdistrict, which has creative activities, where each resident is required to plant figs and process them. So far, residents still do not know the products that can be produced from tin fruit and the processing stages, all that has been done is making tea bags, but the results obtained are not as expected. The aim of this service is to provide assistance and training for residents of Sawojajar RT 03 RW 14 in processing various foods from fruit and drinks from Tin leaves and transfer of appropriate technology in the process to produce superior products from commercial Tin fruit. The implementation method that will be used is assistance in making products for PKK groups of women who are divided into 5 (five) small groups, mentoring and training for processing into products, assistance in the use of drying equipment, packaging and marketing. From the mentoring and training that has been carried out by the ITN Malang Community Service Team, it has had a significant impact, namely that residents gain knowledge and practice directly the processing of Tin fruit into various processed products and operating equipment in making Tin leaf tea and increasing economic value because residents have produce products and sell them to the public.
Characteristics of Tamarind Seed Biochar at Different Pyrolysis Temperatures as Waste Management Strategy: Experiments and Bibliometric Analysis Ali Rahmat; Sutiharni Sutiharni; Yetti Elfina; Yusnaini Yusnaini; Hadidjah Latuponu; Faidliyah Nilna Minah; Yeny Sulistyowati; Abdul Mutolib
Indonesian Journal of Science and Technology Vol 8, No 3 (2023): (ONLINE FIRST) IJOST: December 2023
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/ijost.v8i3.63500

Abstract

Household activities and beverage industries that use tamarind often generate waste in the form of tamarind seeds. Tamarind seeds account for approximately 40% of the total weight of the fruit. If these tamarind seeds are not properly managed, they end up as waste with no economic or other benefits. One effective waste management strategy is to convert tamarind seeds into biochar. This research aims to examine the characteristics of biochar produced from tamarind seeds at different pyrolysis temperatures. The results indicate that as the pyrolysis temperature increases, the fixed carbon content also increases. Pores begin to form on the surface of the biochar at a temperature of 400°C. We have identified functional groups such as C-H, O-H, C≡N, C≡C, C=C, C=O, CH3, C-O, and C-C in the biochar. The dominant elements in tamarind seed biochar are K2O, CaO, P2O5, SO3, and MgO, which are part of macronutrients and alkaline elements with the potential to improve soil quality as soil amendments.
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.
MAKING HIGHT ANTIOXIDANT MIX FRUIT POWDER WITH COMPOSITION VARIATIONS FRUIT AND DRYING TEMPERATURE Minah, Faidliyah Nilna; Anitarakhmi; Pricilia, Anastasia; Amalia; Laurita; Rovita; Mufidah, Azmi; Angela; Dinda
Journal of Sustainable Technology and Applied Science (JSTAS) Vol. 3 No. 1 (2022): Journal of Sustainable Technology and Applied Science, May 2022
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat, Institut Teknologi Nasional (ITN) Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36040/jstas.v3i1.4158

Abstract

Making a drink mix fruit from the fruit of the banana ambon, california papaya, pumpkin and Solanum betaceum can be a way to enhance antioxidant content of their products, and will raise the value of fondness of the community towards it. This study aims to determine the right formula of the variation of composition fruit and temperature levels drying against anti oxidant and know received the community in power fruit drink mix. Methods used to making a drink mix fruit that is a method in which a Foam Mat Drying. Based on an analysis of the vitamin C the best conditions exist to variation composition fruit 50% of Solanum betaceum. While for antioxidant content IC50 the best conditions exist to variation composition fruit 50% of banana ambon at a temperature of 50 oC. The temperature drying affecting the womb IC50 antioxidant vitamin C and fruit resulting mix to the liqueurs. Based on the is the hedonic organoleptic, can was received by the fruit drink mix for its shade from variations composition 50% of pumpkin (50 oC), the scent of 50% of pumpkin (70 oC), and the sense of 25% respectively fruit (50 oC). So it can be concluded that variations composition fruit that is produced with composition of the 50% of pumpkin.
THE EFFECT OF FILLER CONCENTRATION VARIATIONS AND DRYING TEMPERATURE ON JUWET (SYZYGIUM CUMINI) POWDER INSTANT DRINK Nilna Minah, Faidliyah; Setyawati, Harimbi; Junita, Erni; Muyassaroh
Journal of Sustainable Technology and Applied Science (JSTAS) Vol. 3 No. 2 (2022): Journal of Sustainable Technology and Applied Science, November 2022
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat, Institut Teknologi Nasional (ITN) Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36040/jstas.v3i2.4338

Abstract

Juwet fruit has a sour taste. The purple color of this ripe juwet comes from anthocyanins. Anthocyanins in fruit or vegetables can appear as red, purple, or blue, depending on the acidity (pH) conditions. Anthocyanins also act as a source of antioxidants. Antioxidants from anthocyanins are relatively safer than synthetic antioxidants that allow the promotion of carcinogenesis. Antioxidants will stimulate the body's system response to destroy free radicals. The magnitude of the benefits of antioxidants has encouraged many researchers to lift the natural potential with high antioxidant content to be processed into practical and easy dishes. Therefore, Juwet fruit processing is needed to increase public acceptance of Juwet fruit, one of which is by removing tannins from Juwet fruit by blanching and processing juwet fruit into instant powder that is practical and easy to consume. Both in the process of evaporation and drying. The purpose of this research is to increase the economic value of Juwet fruit as an instant powder drink which is rich in vitamins and high in antioxidants. Optimization of the process is carried out by combining the evaporation and drying processes to obtain products that comply with SNI standards. From the results of this study, the highest Vitamin C content was obtained at a drying temperature of 500C, which was 0.128%/1 g with an antioxidant reactivity of 50%.
PHYSICAL, CHEMICAL AND ORGANOLEPTIC CHARACTERISTICS OF CELERY LEAF (APIUM GRAVEOLENS) HERBAL TEA Anggorowati, Dwi Anna; Alpenada, Valerie; Minah, Faidliyah Nilna
Journal of Sustainable Technology and Applied Science (JSTAS) Vol. 4 No. 2 (2023): Journal of Sustainable Technology and Applied Science, November 2023
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat, Institut Teknologi Nasional (ITN) Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36040/jstas.v4i2.5816

Abstract

Celery (Apium Graveolens L.) is one type of herbal plant that is known to have many properties for human health. Despite its abundant availability, it has a relatively short shelf life, which is around 2-3 at room temperature. Celery can be used for the treatment of hypertension, rheumatism, gout, inflammation, appendicitis, typhoid, poisoning, insect bite wounds, cough, prostate, hair fertilizer, oily face, asthma and xerophthalmia. Given the many uses of celery leaves and the relatively short shelf life, this celery will be processed into a form of herbal drink that is ready for consumption. Therefore, this herbal tea will be a solution to extend the shelf life of celery leaves. In this study, celery will be dried using three different techniques: the sunlight method, an oven, and a dehydrator, which also serves as the study's variable. Sunlight drying takes 12 hours, 24 hours, and 48 hours, while oven drying takes 5 hours at 50oC and dehydrator drying takes 1 hour at 50oC. The 14 hours celery withering process is applied for all drying methods. The results of the study will be tested for water content, ash content, antioxidant activity test, flavanoid test and hedonic test. Only 2 methods were found to be in accordance with the INS, namely sun drying for 12 hours and using a dehydrator for 1 hour.
PELATIHAN METODE PENGOLAHAN DAN PENGAWETAN PRODUK OLAHAN BUAH MURBEI PKK RT II RW VI KELURAHAN MERJOSARI KOTA MALANG Handaratri, Anitarakhmi; Hudha, Mohammad Istnaeny; Minah, Faidliyah Nilna; Mahendaringratry, Ayudya
Jurnal Terapan Abdimas Vol 6, No 2 (2021)
Publisher : UNIVERSITAS PGRI MADIUN

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25273/jta.v6i2.8307

Abstract

Abstract. The potential for snack food market (snack) is very large in Indonesia where almost part of the Indonesian people eat 3 times a day more snacks than heavy meals. However, not all types of snacks are healthy foods, especially those from non-natural ingredients. PKK RT II RW VI Merjosari Kelurahan Malang City improvised by using mulberry fruit that grows a lot in the yard of the house. A lot of mulberry content is useful for the body, moreover, it is easy to obtain and can be planted in the yard (in pots). The problem in producing food products from mulberry is the short shelf life of the product, so further processing using preservatives is needed. In addition, there is no adequate marketing knowledge to introduce products to the people of Malang. Therefore this PKM program provides knowledge to members of the PKK RT II RW VI Merjosari Village in an effort to grow a mulberry fruit processing micro business. From the results of the training, the level of satisfaction was obtained based on the questionnaire circulated, participants felt VERY SATISFIED with a percentage level of 91.9% and opened opportunities for program sustainability with mulberry herbal products.  Abstrak. Potensi pasar makanan kudapan (snack) sangat besar di Indonesia dimana hampir sebagian masyarakat Indonesia memakan snack 3 kali sehari lebih banyak daripada makanan berat. Namun tidak semua jenis makanan ringan ini merupakan jenis makanan sehat, khususnya yang berasal dari bahan non alami. PKK RT II RW VI Kelurahan Merjosari Kota Malang berimprovisasi dengan menggunakan buah murbei yang banyak tumbuh di halaman rumah. Banyak kandungan zat murbei yang berguna bagi tubuh, terlebih lagi mudah didapat serta dapat ditanam di halaman (dalam pot). Yang menjadi kendala dalam memproduksi produk makanan dari murbei adalah masa kadaluarsa produk yang pendek, sehingga dibutuhkan pengolahan lebih lanjut dengan menggunakan pengawet. Selain itu belum adanya pengetahuan marketing yang memadai untuk memperkenalkan produk ke masyarakat Malang. Oleh karena itu program PKM ini memberikan pengetahuan ke anggota PKK RT II RW VI Kelurahan Merjosari dalam upaya untuk menumbuhkan usaha mikro olahan buah murbei. Dari hasil pelatihan diperoleh tingkat kepuasan berdasarkan angket yang diedarkan, peserta merasakan SANGAT PUAS dengan tingkat persentase sebesar 91,9% dan membuka peluang keberlanjutan program dengan produk-produk herbal murbei. 
Household Food Security: Evaluation of Influential Variables Using Exploratory Factor Analysis Jelita; Irwansyah, Budi; Puji Lestari, Lilla; Darmayani, Satya; Nilna Minah, Faidliyah
Journal of Engineering and Scientific Research Vol. 6 No. 2 (2024)
Publisher : Faculty of Engineering, Universitas Lampung Jl. Soemantri Brojonegoro No.1 Bandar Lampung, Indonesia 35141

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jesr.v6i2.164

Abstract

Understanding the patterns that influence food security is very important. Deconstructing food security assessment into clearly defined variables might enhance its effectiveness. Efforts to improve food security measurements are generally prioritized on the most visible, objectively measurable, and familiar dimensions. In reality, there is sometimes confusion regarding which components of the food security definition a metrics is assessing, leading to the interchangeable use of indicators for distinct food security dimensions. Identifying, studying, and understanding these determining factors is the first step in exploring government policies and strategies to reduce food insecurity in any development. This research aims to analyze and identify those factors that have been identified through literature, their ranking is done by a questionnaire-based survey and an exploratory factor analysis approach. The literature identifies fifteen variables that have an impact on family food security. From these variables, four elements are extracted, which are household debt, distance to market, age of household head, and transportation cost dimensions. The findings of this study can serve as a point of reference for future research aiming to understand the impact of these four characteristics on family food security.
OPTIMASI PROSES PEMBUATAN MINUMAN SERBUK ROSELLA (Hibiscus sabdariffa L) INSTAN DENGAN VARIASI METODE PENGERINGAN DAN UMUR BUNGA ROSELLA Nur Hijjatul Arofah; Faidliyah Nilna Minah
Jurnal Sains dan Teknologi Pangan Vol. 10 No. 1 (2025): Jurnal Sains dan Teknologi Pangan
Publisher : Jurusan Ilmu dan Teknologi Pangan Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63071/32j34958

Abstract

Tujuan penelitian ini untuk mengetahui perbedaan metode pengeringan bunga rosella dan waktu pemanenan bunga rosella terhadap cemaran logam (Pb), kadar air, kadar abu, cemaran mikroba, kadar vitamin C, aktivitas antioksidan, dan Hedonic Test (warna, tekstur, bau). Metode pengeringan yang digunakan yaitu pengeringan konvensional dengan pengeringan sinar matahari, sedangkan pengeringan modern menggunakan dehidrator dan oven dengan variasi suhu pengeringan 50°C, 55°C dan 60°C. Dari hasil pengujian cemaran logam Pb diperoleh bahwa serbuk rosella tidak mengandung logam Pb, kadar air terkecil sebesar 1%, kadar abu terendah sebesar 1,25%, cemaran mikroba rata – rata sebanyak sebanyak 3 x 103 koloni/gram, vitamin C sebesar 0,125, dan aktivitas antioksidan sebesar 765,87. Hasil  Hedonic Test  dari 20 panelis ditabulasi dengan program SPSS. Dari tabel ANOVA diperoleh nilai signifikasi (P)<0,05. Selanjutnya dilakukan uji lanjut Duncan terhadap rasa untuk memberikan formula yang berbeda nyata. Dari hasil uji diperoleh tinggi kesukaan tertinggi berdasarkan rasa yaitu pada serbuk rosella dengan metode pengeringan dehidrator pada suhu 55℃ usia pemanenan 5 bulan 
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 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