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All Journal Jurnal Keteknikan Pertanian Jurnal Sains dan Teknologi CHEMICA Jurnal Teknik Kimia Agrointek Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) JISI UMJ (Jurnal Integrasi Sistem Industri UMJ) Jurnal Teknologi Pertanian Planta Tropika Jurnal Gizi dan Pangan Soedirman (JGPS) Jurnal Teknologi Pangan dan Hasil Pertanian JURNAL PANGAN Comvice : Journal of community service Buletin Ilmiah Sarjana Teknik Elektro JURNAL Al-AZHAR INDONESIA SERI SAINS DAN TEKNOLOGI Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Journal of Robotics and Control (JRC) Journal of Functional Food and Nutraceutical Agrokompleks Abdi Masya International Journal of Robotics and Control Systems Prosiding Seminar Nasional Program Pengabdian Masyarakat Journal of Agri-Food Science and Technology (JAFoST) Journal of Tropical Food and Agroindustrial Technology Journal of Halal Science and Research Jurnal Teknologi Pangan dan Industri Perkebunan Jurnal Pengabdian Masyarakat dan Riset Pendidikan
Rahmadhia, Safinta Nurinda
Fakultas Teknologi Industri, Universitas Ahmad Dahlan
Aerospace Engineering Agriculture, Biological Sciences & Forestry Humanities Automotive Engineering 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 Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Mathematics Mechanical Engineering Medicine & Pharmacology Nursing Public Health Social Sciences Other

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PHYSICAL CHARACTERISTICS OF ACTIVE PACKAGING BASED ON METHYL CELLULOSE WITH THE ADDITION OF GLUTARALDEHYDE AND KLUTUK BANANA (MUSA BALBISIANA COLLA) LEAF EXTRACT Rahmadhia, Safinta Nurindra; Santoso, Umar; Supriyadi, Supriyadi
PLANTA TROPIKA: Jurnal Agrosains (Journal of Agro Science) Vol 7, No 2 (2019)
Publisher : Universitas Muhammadiyah Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18196/pt.2019.103.130-136

Abstract

Klutuk banana leaf is widely used as food packaging material since it has large size and not easily torn. Many traditional packaging materials are recently abandoned, thus it is necessary to develop an active packaging having an advantage of synthetic packaging. This study aimed to create active packaging from methylcellulose (MC) added with glutaraldehyde (GA) and Klutuk banana leaf extract (EDPK), as well as to determine its properties and antioxidants. The casting method with GA as a crosslinker and EDPK as an antioxidant agent was used to make film/active packaging. Banana Klutuk leaves were dried using cabinet dryer for 24 hours and the leaf powder was extracted using maceration method with methanol 80%. The extract was concentrated with a rotary evaporator to be tested for its antioxidant capacity. The results showed that the film with EDPK addition exhibited dark green color. Tensile strength values increased when EDPK and GA were added at concentrations of 30 and 45%. However, EDPK film elongation was not affected by GA addition. Addition of EDPK decreased thermal stability by 25-45 oC, whereas the addition of GA improved thermal stability by 5-25 oC. Antioxidants in banana leaf extract can migrate to 10 and 50% simulant ethanol. 
Physical Characteristics of Active Packaging Based on Methyl Cellulose with The Addition of Glutaraldehyde and Klutuk Banana (Musa balbisiana Colla) leaf extract Rahmadhia, Safinta Nurindra; Santoso, Umar; Supriyadi, Supriyadi
PLANTA TROPIKA: Jurnal Agrosains (Journal of Agro Science) Vol 7, No 2 (2019)
Publisher : Universitas Muhammadiyah Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18196/pt.2019.103.130-136

Abstract

Klutuk banana leaf is widely used as food packaging material since it has large size and not easily torn. Many traditional packaging materials are recently abandoned, thus it is necessary to develop an active packaging having an advantage of synthetic packaging. This study aimed to create active packaging from methylcellulose (MC) added with glutaraldehyde (GA) and Klutuk banana leaf extract (EDPK), as well as to determine its properties and antioxidants. The casting method with GA as a crosslinker and EDPK as an antioxidant agent was used to make film/active packaging. Banana Klutuk leaves were dried using cabinet dryer for 24 hours and the leaf powder was extracted using maceration method with methanol 80%. The extract was concentrated with a rotary evaporator to be tested for its antioxidant capacity. The results showed that the film with EDPK addition exhibited dark green color. Tensile strength values increased when EDPK and GA were added at concentrations of 30 and 45%. However, EDPK film elongation was not affected by GA addition. Addition of EDPK decreased thermal stability by 25-45 oC, whereas the addition of GA improved thermal stability by 5-25 oC. Antioxidants in banana leaf extract can migrate to 10 and 50% simulant ethanol. 
Ekstrak Daun Pisang Klutuk (Musa balbisiana Colla) sebagai Bahan Tambahan pada Pembuatan Kemasan Aktif berbasis Methyl Cellulose Safinta Nurindra Rahmadhia; Umar Santoso; Supriyadi Supriyadi
CHEMICA: Jurnal Teknik Kimia Vol 6, No 1 (2019): Juni 2019
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26555/chemica.v6i1.13724

Abstract

The packaging is important in our life. Banana leaf is one of the traditional packaging materials that is widely used because it has wide leaves and is not easily torn. However, traditional packaging has been abandoned by many people, so active packaging needs to be developed that has an advantage of modern and traditional packaging. In this study the active packaging was made based on methylcellulose (MC) which is added by klutuk banana leaf extract (EDPK) and glutaraldehyde (GA). EDPK studied its antioxidant properties and the active packaging was studied for its physical properties. Klutuk banana leaves dried using a cabinet dryer then mashed up and extracted by maceration method using 80% methanol and concentrated with a rotary vacuum evaporator. Then the extract was analyzed for its antioxidant properties. The active packaging/film prepared by casting with the addition of EDPK as an antioxidant and (GA) as a crosslinker agent. EDPK has antioxidant activity 33,17 ± 0,84 %RSA, total phenolic 76,58 ± 7,95 mg GAE/g EDPK and total flavonoids 29.52 ± 4.01 mg QE/g EDPK. The thickness of EDPK films ranged from 0,062-0,080 mm. The FTIR spectrum of EDPK films shows a relatively similar profile in all film formulations.
PHYSICOCHEMICAL CHARACTERISTICS OF BABY JAVA ORANGE PEEL PECTIN (Citrus sinensis) AND CORN STARCH-BASED EDIBLE FILM WITH GLYCEROL PLASTICIZER Lilis Suryani Karlan; Safinta Nurindra Rahmadhia
Jurnal Teknologi Pertanian Vol. 23 No. 2 (2022)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (412.915 KB) | DOI: 10.21776/ub.jtp.2022.023.02.3

Abstract

            Baby Java orange is one sweet orange variant with a high pectin content on its skin. Pectin and starch are examples of the main ingredients in making edible films. Besides its economical price, corn starch is also commonly used in preparing edible films as the biopolymer material that can produce a matrix used for the edible film preparation process. The addition of glycerol plasticizers can improve the structure of the film. This study aimed to determine the effect of pectin concentration of Baby Java orange peel and glycerol on the physicochemical characteristics of the resulting edible film and determine the formulation with the highest value in the manufacture of the edible film according to the Japanese Industrial Standard (JIS). This study used a Completely Randomized Design (CRD) with two factors. The first factor is Baby Java skin pectin concentration (15%, 25%, and 35% %b b/b starch), while the second factor is glycerol concentration (10%, 20%, and 30% v/v). The edible films were then analyzed for their moisture content, thickness, solubility, color, tensile strength, and water vapor permeability. The results show that the concentration of pectin and glycerol with the addition of corn starch significantly affects the parameters of moisture content, solubility, thickness, tensile strength, color, and water vapor permeability tests. The optimum formulation in the preparation of edible films according to JIS was the formulation with the addition of 15% pectin and 20% glycerol, which resulted in 6.24% of moisture content, 76.57% solubility, 0.25 mm thickness, 0.50 MPa tensile strength, 54.98 lightness, 3.66 blueness, -1.48 appearances and 1.42 g.mm/m2.h.kPa water vapor permeability
Budidaya dan Olahan Pangan Berbahan Dasar Umbi Uwi (Dioscorea alata) di Moyudan, Sleman Sri Nabawiyati Nurul Makiyah; Sarjiyah Sarjiyah; Eni Istiyanti; Sri Tasminatun; Safinta Nurindra Rahmadhia; Yuli Kuswandari
Prosiding Seminar Nasional Program Pengabdian Masyarakat 2022: 3. Kesehatan Keluarga dan Masyarakat
Publisher : Universitas Muhammadiyah Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18196/ppm.53.1088

Abstract

Kegiatan pengabdian masyarakat ini bertujuan untuk meningkatkan pemahaman dan keterampilan Ibu-Ibu tentang budidaya dan pembuatan olahan pangan berbahan dasar umbi uwi. Metode pengabdian masyarakat ini adalah sosialisasi dengan penyuluhan dan praktik pembuatan olahan pangan berbahan dasar umbi uwi yang bekerja sama dengan Pimpinan Cabang Aisyiyah Moyudan Sleman. Kegiatan ini dilaksanakan pada bulan Maret 2022, dihadiri 42 orang utusan 20 Ranting Aisyiyah di PCA Moyudan Sleman. Kegiatan ini diawali dengan pre-test dilanjutkan penjelasan materi oleh narasumber, tanya jawab dan diskusi, serta diakhiri dengan post-test. Peserta sangat antusias mengikuti kegiatan ini terbukti dengan hangatnya forum diskusi dan banyak pertanyaan yang dilontarkan. Hasil post-test menunjukkan terjadi peningkatan pengetahuan tentang budi daya dan pengolahan pangan berbahan dasar umbi uwi. Dalam kegiatan lomba inovasi pangan berbahan dasar umbi uwi, peserta menampilkan berbagai inovasi pangan berbahan dasar umbi uwi dengan variasi yang sangat beragam. Juara 1 lomba inovasi pangan berbahan dasar umbi uwi adalah Pimpinan Ranting Aisyiyah (PRA) Karangkemasan, juara 2 PRA Bendosari, juara 3 PRA Karang-Mergan, juara harapan 1 PRA Pendulan-Saren dan juara harapan 2 PRA Barepan. Disimpulkan bahwa pendampingan budi daya dan olahan pangan berbahan dasar umbi uwi meningkatkan pemahaman dan keterampilan Ibu-Ibu Aisyiyah di Pimpinan Cabang Aisyiyah (PCA) Moyudan Sleman tentang budi daya tanaman uwi dan pembuatan olahan pangan berbahan dasar umbi uwi.
Analisis mutu produk akhir pada pengolahan susu kambing peranakan etawa bubuk Di CV PQR D.I. Yogyakarta Ade Krismaningrum; Safinta Nurindra Rahmadhia
Agrokompleks Vol 23 No 1 (2023): Agrokompleks Edisi Januari
Publisher : Politeknik Pertanian Negeri Pangkajene Kepulauan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51978/japp.v23i1.389

Abstract

Susu bubuk merupakan bentuk olahan dari susu segar yang dibuat dengan cara memanaskan susu hingga kering dan berbentuk bubuk, kemudian dilakukan proses pengolahan dengan beberapa tahapan yaitu pemanasan, pendinginan, pemanasan kembali, penggilingan, dan pengemasan untuk menjadi produk akhir. Penelitian ini bertujuan untuk menganalisis sifat kimia dan mikrobiologi susu kambing etawa bubuk, dan mengkaji perbandingan sifat kimia dan mikrobiologi susu kambing etawa bubuk dengan Standar Nasional Indonesia (SNI). Sampel yang digunakan berupa susu kambing etawa bubuk milik CV PQR yang terletak di Kabupaten Sleman, D.I. Yogyakarta. Parameter yang diukur yaitu Kadar logam timbal (Pb), kadmium (Cd), timah (Sn), raksa (Hg), arsen (As), kadar air, protein, formalin, melamin, boraks, methanil yellow, rhodamin B, alkohol, kafein, quinine, dan kadar lemak. Data yang diperoleh dianalisis dengan SNI 2970 Tahun 2015. Hasil penelitian menunjukkan bahwa susu kambing etawa bubuk tidak mengandung logam timbal (Pb), kadmium (Cd), timah (Sn), raksa (Hg), arsen (As), kadar air 1,54%, protein 16,87%, kadar lemak 29,12%, negatif kandungan bahan kimia berbahaya (formalin, boraks, methanil yellow, rhodamin B), tidak terdeteksi adanya kandungan melamin, alkohol, kafein, dan quinine <6 mg/kg. Berdasarkan data tersebut, maka disimpulkan bahwa susu kambing etawa bubuk di CV PQR masih aman untuk dikonsumsi, walaupun kadar proteinnya kurang memenuhi.
Design and Application of PLC-based Speed Control for DC Motor Using PID with Identification System and MATLAB Tuner Dodi Saputra; Alfian Ma&#039;arif; Hari Maghfiroh; Phichitphon Chotikunnan; Safinta Nurindra Rahmadhia
International Journal of Robotics and Control Systems Vol 3, No 2 (2023)
Publisher : Association for Scientific Computing Electronics and Engineering (ASCEE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31763/ijrcs.v3i2.775

Abstract

Industries use numerous drives and actuators, including DC motors. Due to the wide-ranged and adjustable speed, DC motor is widely used in many industries. However, the DC motor is prone to external disturbance and parameter changes, causing its speed to be unstable. Thus, a DC motor requires an appropriate controller design to obtain a fast and stable speed with a small steady-state error. In this study, a controller was designed based on the PID control method, with the controller gains tuned by trial-and-error and MATLAB Tuner with an identification system. The proposed controller design was implemented using PLC OMRON CP1E NA20DRA in the hardware implementation. Each tuning method was repeated five times so that the system performances could be compared and improved. Based on hardware implementation results, the trial-error method gave acceptable results but had steady-state errors. On the other hand, the use of MATLAB Tuner provided fast system responses with no steady-state error but still had oscillations with high overshoot during the transition. Therefore, the PID controller gains acquired from MATLAB Tuner must be tuned finely to get better system responses.
PENGAMATAN PENGENDALIAN BERAT SUSU KAMBING ETAWA BUBUK DI CV TSR MENGGUNAKAN METODE CONTROL CHART DAN DIAGRAM FISHBONE Iasha Fahira Islami Iasha; Safinta Nurindra Rahmadi
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 2 No 1 (2022)
Publisher : Pengelola Jurnal Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (345.786 KB) | DOI: 10.58466/lipida.v2i1.339

Abstract

CV TSR is one of the industries that produces Etawa goat's milk with some processing carried out manually, especially in the drying process when milk is mixed with sugar and heated in the traditional way, because it does not involve a heating process with a machine so there will be a possibility of uneven heat, skill differences between workers can also cause the rate of evaporation from one pan to another is different. Therefore, it is necessary to carry out heavy observations in order to guarantee product quality and minimize non-conformance to the SOPs that have been determined, especially in the process of receiving raw materials up to the production process. In analyzing the data, the methods used are control charts and fishbone diagrams
KARAKTERISTIK FISIK DAN KIMIA FLAKES TEPUNG KELOPAK JANTUNG PISANG KEPOK KUNING (Musa paradisiaca Linn) Ariska Rafi Tri Yaningsih; Safinta Nurindra Rahmadhia
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.v17i2.11619

Abstract

Kepok yellow banana blossom (JPKK) is one type of banana blossom that is usually consumed by the public. JPKK has high fiber content and low fat. Flakes are ready to eat  foods that are consumed as a substitute for breakfast. The aim of this study was to determine the chemical  and physical characteristics of JPKK petals flour flakes. The comparison of JPKK petal flour and wheat flour in the formula for making flakes consists of 0g:100g; 25g:75g; and 50g:50g. Flakes will be analyzed chemically and physically, including moisture content, ash content, total protein content, fat content, crude fiber content, carbohydrate content by different, hardness, and swelling power. The results of this study indicate that the chemical characteristics of JPKK petal flour flakes by testing water content between 2.70-3.71%, ash content between 1.72-4.63%, total protein content between 5.78-7.51%, fat content is between 4.32-5.58%, carbohydrate content by different is between 79.98-84.22%, and crude fiber content is 4.52-10.15%. The physical characteristics of JPPK petal flour flakes have a hardness level between 12.07-13.79N and a swelling power between 4.8-6.57g/g. The addition of JPKK petal flour affects the chemical and physical properties of JPKK flakes, so that it can increase protein content, crude fiber content, reduce fat content, carbohydrate content, hardness, and swelling power. The best formulation of JPKK petal flour flakes was at F3 with a ratio of JPKK petal flour 50g and wheat flour 50g.
Estimation of The Shelf Life of Wedang Uwuh Ready to Drink with Blanching and Non Blanching Treatments Erika Amalia Putri; Safinta Nurindra Rahmadhia; Retnosyari Septiyani
JURNAL Al-AZHAR INDONESIA SERI SAINS DAN TEKNOLOGI Vol 9, No 1 (2024): January 2024
Publisher : Universitas Al Azhar Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36722/sst.v9i1.2133

Abstract

Wedang uwuh developed into a ready-to-drink beverage which began to be produced commercially. Determination of shelf life needs to be done to determine the time span and provide quality assurance from the start of production until it is not acceptable to consumers. One of the factors that influence changes in quality is temperature. The main parameters used are pH and color which are considered to most affect the chemical and physical quality of a product. The purpose of this study was to determine changes in pH and color during storage and the shelf life of ready-to-drink Uwuh Wedang. The shelf life estimation method used is the Accelerated Shelf Life Testing (ASLT) Arrhenius approach with storage temperatures of 40°C, 50°C and 60°C thereby accelerating quality degradation. Observations every day - 0, 3, 6, 9, 12, and 15 with three repetitions. Color analysis uses two-way analysis of variance (ANOVA). The research data showed that the shelf life of wedang uwuh ready to drink blanching treatment sequentially at 40°C, 50°C, and 60°C was 18, 15, and 12 days. While wedang uwuh ready to drink non blanching sequentially, we have 10, 9, and 9 days. Storage temperature and time have a significant effect on the color change of ready-to-drink blanching and non-blanching wedang uwuh. Ready-to-drink Wedang Uwuh turns red to brownish orange and the color of Wedang Uwuh ready to drink from blanching treatment is brighter than non-blanching.Keywords - Quality, Temperature, Ready to Drink, Shelf Life, Wedang Uwuh.
Co-Authors . Supriyadi Abougarair, Ahmed Jaber Ade Krismaningrum Agus Aktawan, Agus Alfarisy, Moh Alfian Ma’arif Anggi, Anggi Aprilia Fitriani Ardi Subhan Zul Ardi, Subhan Zul Ariska Rafi Tri Yaningsih Ayuningtyas, Diah Bastomy, Muhammad Alif Dodi Saputra Dwi Siska Amanda Eni Istiyanti Erika Amalia Putri Ermawati, Tesya Anggun Fahira Islami, Iasha Ghani, Aria Azizah Ahmad Haliza , Miftah Nur Hari Maghfiroh Hidayah Qonitatul Iasha Fahira Islami Iasha Ibdal Islami, Iasha Fahira Jasmine, Tiara Adinda Jatmiko, Hapsoro Agung Jebreen, Ali Juwitaningtyas, Titisari Kita, Masaki Kurniawan, Afan Kusuma Damar Yoga Kusuma, Damar Yoga Kusuma, Isnainul Lilis Suryani Karlan Mahmoud, Magdi Sadek Nur Hidayat, Rizky Priandi Nyambayo, Isabella Olunusi, Samuel Olugbenga Phichitphon Chotikunnan Putri, Soraya Kusuma Qonitatul Hidayah Qonitatul Hidayah Rahayu, Wahidah Mahanani Ramli, Nor Hanuni Reicardi, Arjuna Rembulani, Jihan Cahya Retnosyari Septiyani Rufi’i, Imam Sanayei, Sanaz Saputra, Yanas Anggana Sari, Meta Sarjiyah Sarjiyah, Sarjiyah Setyawati, Ika Sigit, Naufal Haudry SN Nurul Makiyah Sri Nabawiyati Nurul Makiyah Sri Tasminatun Supriyadi Supriyadi Supriyadi Supriyadi Suwartiningsih Nurul Suwartiningsih, Nurul Toni, Denna Rianda Umar Santoso Umar Santoso Umoh, Edwin Utami , Nurul Putrie Utomo, Rizki Aldhianto Vera, Marco Antonio Marquez Wahyudi, Maulidya Eka Wijayanti, Nanda Rizky Amalia Wuryantoro Wuryantoro, Wuryantoro Yasmin, Annisa Yuli Kuswandari