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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

Author-ID : 3017205

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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Sifat Fisikokimia dan Organoleptik Es Krim Sari Kecambah Kedelai Hitam (Glycine max Var. Mallika) dengan Variasi Pengemulsi (Physicochemical and Organoleptic Properties of Black Soybean Sprouts Ice Cream (Glicyne max Var. Mallika) with Emulsifier Variations). Anggi, Anggi; Rahayu, Wahidah Mahanani; Rahmadhia, Safinta Nurindra
JURNAL PANGAN Vol. 33 No. 2 (2024): PANGAN
Publisher : Perum BULOG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33964/jp.v33i2.792

Es krim merupakan suatu produk yang terbuat dari bahan dasar susu baik hewani ataupun nabati. Es krim nabati merupakan es krim dengan kandungan lemak yang lebih rendah. Alternatif bahan yaitu sari kecambah kedelai hitam. Pengemulsi merupakan salah satu bahan tambahan yang membantu tersuspensinya suatu cairan ke dalam cairan lain dengan polaritas berbeda. Kuning telur mengandung lesitin dan lesitoprotein yang secara aktif bertindak sebagai pengemulsi. Lesitin kedelai digunakan sebagai pengemulsi dalam pengolahan makanan. Ester sukrosa adalah pengemulsi molekul kecil mengandung gugus sukrosa hidrofilik dan gugus asam lemak lipofilik. Mono-digliserida (MDGS) adalah pengemulsi yang banyak digunakan pada produk pangan. Tujuan dari penelitian ini yaitu untuk mengetahui sifat fisikokimia dan organoleptik es krim sari kecambah kedelai hitam dengan penambahan variasi pengemulsi. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) terdiri dari 4 taraf perlakuan. Metode pembuatan es krim yang digunakan adalah metode konvensional dengan memanfaatkan mixer. Hasil penelitian dianalisis dengan metode one way ANOVA menggunakan SPSS, dilanjutkan dengan uji menggunakan DMRT dengan taraf signifikan 0,05. Pengemulsi ester sukrosa dan MDGS berpengaruh positif pada sifat fisikokimia overrun, daya leleh, viskositas, warna, kadar protein, kadar lemak, dan kadar karbohidrat es krim sari kecambah kedelai. Sedangkan sifat organoleptik dari parameter warna, aroma, rasa, mouthfeel, dan aftertaste es krim yang menggunakan pengemulsi MDGS lebih disukai panelis. Ice cream made from animal or plant-based milk. Plant-based ice cream is ice cream with a lower fat content. An alternative ingredient is black soybean sprout juice. Emulsifiers are one of the additives that help the suspension of a liquid into another liquid with a different polarity. Egg yolk contains lecithin and lecithoproteins that actively act as emulsifiers. Soy lecithin is used as an emulsifier in food processing. Sucrose esters are small-molecule emulsifiers containing hydrophilic sucrose groups and lipophilic fatty acid groups. Mono-diglycerides (MDGS) are emulsifiers that are widely used in food products. The purpose of this study was to determine the physicochemical and organoleptic properties of black soybean sprout juice ice cream with the addition of emulsifier variations. This study used a completely randomized design (CRD) consisting of 4 levels of treatment. The conventional method of making ice cream is using a mixer. The results were analyzed using one ANOVA method using SPSS, followed by a DMRT test with a significant level of 0.05. Sucrose ester emulsifier and MDGS positively affected the physicochemical properties of overrun, melting power, viscosity, colour, protein content, fat content, and carbohydrate content of soybean sprout juice ice cream. The organoleptic properties of colour, aroma, taste, mouthfeel, and aftertaste parameters of ice cream using MDGS emulsifiers are preferred by panellists.

Physicochemical Properties of Klutuk banana Leaves (Musa balbisiana Colla) Susu and Wulung Cultivars with its Potential as Antioxidant Rahmadhia, Safinta Nurindra; Juwitaningtyas, Titisari
Journal of Agri-Food Science and Technology Vol. 1 No. 1 (2020): February
Publisher : Universitas Ahmad Dahlan

Banana leaf is mostly used as food packaging materials. The most often used leaf of banana trees is from Klutuk banana. Its leaf is the broadest and most durable among other banana leaf cultivars. However, the research of potential use of Klutuk banana leaf has not much done. In this research, the physical and chemical properties of Klutuk banana leaves will be observed from the very top to the bottom of the tree. Physical properties explored from Klutuk banana leaves are tensile strength, elongation, thickness, and color of the leaf. The leaf then will be extracted using methanol so that its antioxidant properties can be known. The leaf from the third petiole of Klutuk banana susu and wulung cultivars, has the best physical properties, i.e., mechanical, color, and antioxidant activity properties, and is best to use as food packaging material. The most significant activity of antioxidant is found from the first shoot of Klutuk banana susu and wulung leaf cultivars.

An Analysis of the Causes of Damage to Nata de Coco in the Fermentation Process Alfarisy, Moh; Rahmadhia, Safinta Nurindra
Journal of Agri-Food Science and Technology Vol. 2 No. 1 (2021): February
Publisher : Universitas Ahmad Dahlan

Acetobacter xylinum greatly contributes to the fermentation process of nata de coco. It converts glucose in coconut water into cellulose slabs. The slabs turn into clear white and solid in form, called nata. This analysis is aimed to identify types and causes of damage to nata de coco in the fermentation process. Observation of the criteria of raw materials, cooking process, the making of an Acetobacter xylinum starter, pouring the medium into the stray, and the harvesting process of nata slabs was carried out in the fermentation process. Data collected were analyzed, and research problems were solved using the Fishbone diagram. Several methods applied in data collection were observation, interview, hands-on practice, documentation, and literature study. The results demonstrated some types of damage to nata slabs in the fermentation process, e.g., fungal contamination and defective, watery, and fibrous nata.

Cause Analysis of Cutting Process Problems on The Size of Nata De Coco Cutting Type NDC 12 Ghani, Aria Azizah Ahmad; Rahmadhia, Safinta Nurindra
Journal of Agri-Food Science and Technology Vol. 2 No. 2 (2021): August
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jafost.v2i2.4933

The nata de coco cutting process takes place using three types of cutting machines, namely conventional cutting machines, conveyor cutting machines, and chain conveyor machines. The process of cutting nata often experiences practical problems, especially on the size of the pieces that do not match the predetermined criteria. This results in a decline in product quality and customer acceptance. The purpose of this study was to determine the causes of problems in the process of cutting nata de coco type NDC 12. Problem analysis was carried out using quantitative methods presented in the table of oversize nata de coco test data on each machine used so that deviations in the size of the nata produced against the criteria had been determined. determined, as well as qualitative methods with fishbone diagrams based on data from observations, interviews and documentation. The results of the size of the NDC 12 nata de coco pieces in general are still not in accordance with the standards set by the company, it can be seen from the average value of the largest defect in the chain conveyor machine, which is 12.75g pre-sorting treatment and 7.17g post-treatment. sort. This is largely due to machine work that is less than optimal and the pre-cutting process is not in accordance with work procedures.

Analysis of Almond Milk Quality at ABC MSME Yogyakarta Yasmin, Annisa; Rahmadhia, Safinta Nurindra; Putri, Soraya Kusuma
Journal of Agri-Food Science and Technology Vol. 3 No. 2 (2022): August
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jafost.v3i2.5903

Milk is a secretion from mammals that has a function as a source of nutrition. The presence of lactose in milk causes some to be deprived of milk because of lactose allergies. Dairy product for those who are allergic to milk is to consume vegetable milk, such as almond milk. The almond milk produced by Micro Small and Medium Enterprises (MSME) ABC is raw almond milk, which have short shelf life. Quality analysis is a step made to achieve and maintain the desired standards of taste, odour, color and texture. This study contribution to investigate the quality of almond milk after five days of storage. In MSME ABC, quality analysis is done by sensory test and compared with the quality standards set by MSME ABC. The quality of the almond milk analysis takes five days, with three different batches. Data retrieval methods conducted with secondary and primary data. After analysis, obtained data of almond milk on day 5 of storage was devalued. The conclusion of the observations made is that almond milk changes in flavor, color, scent and texture parameters after 5 days of storage.

Comparison of Yam Composite Cookies Sensory Characteristic Between Sugar and Stevia Sweeteners Makiyah, Sri Nabawiyati Nurul; Setyawati, Ika; Rahmadhia, Safinta Nurindra; Tasminatun, Sri; Kita, Masaki
Journal of Agri-Food Science and Technology Vol. 5 No. 2 (2024): November
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jafost.v5i2.10211

Yam (Dioscorea alata L.) is one source of carbohydrates with a low glycemic index. It is useful for controlling blood glucose levels. Yam has high carbohydrate and protein content but low sugar content. This research contributed to compare the sensory characteristics of the yam composite cookies between sugar and stevia sweeteners. This research is a quasi-experimental study with a cross-sectional design. Purple yam tubers were made into yam flour. The composite was made from yam flour and green bean flour (F1=100:0; F2= 80:20; F3= 60:40; F4= 40:60; F5= 20:80) (%w/w). Composites were processed into cookies with sugar and stevia sweeteners. Cookies with sugar and stevia sweeteners tested sensory characteristics to 31 in healthy adults aged 25-35. The results showed that the sensory characteristics of shape, size, color, texture, sweet taste and umami taste of yam cookies with sugar sweetener were not better than stevia sweetener. In contrast, the sub-variables of aroma, taste, and overall sweet potato cake with sugar were better than stevia. This implies that yam composite cookies with stevia sweeteners are healthier, but less desirable.

Effect of variations in drying temperature of papaya seeds (Carica papaya L.) on the physiochemical characteristics of jelly candy Utomo, Rizki Aldhianto; Rahmadhia, Safinta Nurindra
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 7, No 4 (2024)
Publisher : Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.afssaae.2024.007.04.6

Papaya seeds contain various phenolic compounds, such as flavonoids, which act as antioxidants. However, papaya seeds have a tart taste and pungent odor caused by benzyl isothiocyanate compounds. The drying process of papaya seeds can reduce the tartness and fragrant odor of papaya seeds. This study aimed to evaluate of different drying temperatures on the physicochemical and organoleptic characteristics of jelly candy made from papaya seeds.. This study used three drying temperatures: 50 °C (F1), 60 °C (F2), and 70 °C (F3). After drying, the papaya seeds are powdered and processed into jelly candy. Jelly candy was prepared by adding jelly powder and gelatin to achieve the desired texture. The physicochemical analysis included measurements of water content, ash content, pH, antioxidants, flavonoids, and texture, while organoleptic evaluations assessed sensory properties. Statistical analysis was performed using one-way ANOVA. The results showed no significant decrease in water content (14.59%–15.58%), while pH (4.7–4.9), antioxidant activity (4.44%–24.03%), and total flavonoid content (4.31–8.09 mgQE/g) decreased. Ash content significantly increased (0.37%–0.40%). The physical properties analysis showed hardness values of 133.17–151.89 N, gumminess of 33.03–51.70 N, and chewiness of 21.07–36.44 N. Organoleptic analysis revealed that panelists most favored sample F3.

PEMANFAATAN AIR SUMUR BOR MENJADI AIR MINUM DALAM KEMASAN DENGAN REVERSE OSMOSIS DI KALURAHAN SERUT GEDANGSARI GUNUNG KIDUL Qonitatul Hidayah; Kusuma, Damar Yoga; Ardi, Subhan Zul; Suwartiningsih, Nurul; Rahmadhia, Safinta Nurindra
Abdi Masya Vol 5 No 2
Publisher : Pusat Penelitian dan Pengabdian Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52561/abdimasya.v5i2.378

Pengelolaan air bersih di Kalurahan Serut telah dikelola oleh Badan Usaha Milik Kalurahan (BUMKal) Karya Manunggal Jaya sejak tahun 2017. Pendistribusian air bersih yang belum merata ke masyarakat karena biaya pemasangan ke rumah masih relatif mahal. Hal ini menyebabkan pemerintah kalurahan Serut dan BUMKal menginisiasi pengelolaan air sumur bor menjadi air minum dalam kemasan (AMDK) untuk meningkatkan profit BUMKal dan menambah pengelolaan air bersih. Untuk merintis unit bisnis pengelolaan air diperlukan pengujian kelayakan air tanah terlebih dahulu. Salah satu metode yang digunakan untuk pengujian kelayakan air adalah metode filtrasi dan sterilisasi. Kualitas air tanah harus diuji untuk mengetahui kandungan bakteri serta serangkaian uji fisis dan kimiawi. Oleh karena itu, proses flukulasi dan filtrasi diperlukan untuk menghilangkan endapan lumpur, bakteria dan kandungan logam berat dari air tanah. Selanjutnya air tanah perlu disterilisasi dengan radiasi ultraviolet maupun proses klorinasi untuk menghilangkan virus dan bakteria. Hasil uji laboratorium air yang belum di filtrasi dan sterilisasi menunjukkan kandungan coliform serta mangan. Setelah dilakukan filtrasi dan sterilisasi dengan menggunakan reverse osmosis, hasil uji laboratorium air tanah menunjukkan tidak ada kandungan bakteri ataupun logam berat. Hasil pengujian air sumur bor telah memenuhi standar baku air minum kemasan, sehingga air layak untuk dikonsumsi secara langsung.

ANALISIS PUCUK MEMENUHI SYARAT (PMS) DAN UJI ORGANOLEPTIK TEH HIJAU Jasmine, Tiara Adinda; Rahmadhia, Safinta Nurindra
Jurnal Gizi dan Pangan Soedirman Vol 8 No 2 (2024): Jurnal Gizi dan Pangan Soedirman
Publisher : Program Studi Ilmu Gizi, Jurusan Kesmas Fakultas Ilmu-Ilmu Kesehatan Universitas Jenderal Soedirman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.jgipas.2024.8.2.12802

Product quality is very important to ensure that the products produced are of high quality and safe for consumers. Therefore, product quality control is carried out on raw materials, namely qualified shoot analysis. In addition to ensuring the quality of raw materials, organoleptic testing is also carried out on the final product to assess the overall quality. The purpose of this study is to determine whether the quality control of green tea products is in accordance with the company's operational standards (SOP) or not. Qualified shoot analysis is carried out in accordance with the standards of PT Chakra Dewata Tea Plantation. There are 3 parameters, namely Qualified Shoots (PMS), Unqualified Shoots (PTMS), and Damaged. Organoleptic tests are carried out in accordance with the company's quality standards which refer to SNI 3945: 2016 green tea quality requirements. Organoleptic test quality characteristics include appearance, taste, liquor, and In Fussion parameters. The results of observations on the analysis of qualified shoots PMS parameters afdeling flat kiara has the highest average of 37.19%, PTMS afdeling gunung maud has the highest average of 62.97%, then damaged parameters with the highest average found in afdeling flat kiara which is 5.50%. The average grading results on BT #8033, SM 315, and Fanning 58 tea types are C/2.6/36/c; C/2.7/37/c; and C/2.8/38/c, respectively.

Quality Control of White Sweet Potato (Ipomoea batatas Linneaus) As Raw Material for Chili Sauce : Pengawasan Mutu Ubi Jalar Putih (Ipomoea batatas Linneaus) Sebagai Bahan Baku Saus Sambal Rembulani, Jihan Cahya; Rahmadhia, Safinta Nurindra
jurnal makanan tropis dan teknologi agroindustri Vol 4 No 01 (2023): January
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/jtfat.v4i01.1612

Quality control is one of the important factors in maintaining the consistency of the quality of a product. The activity of controlling the quality of raw materials to ensure the quality of raw materials. Quality control starts from the receipt of raw materials until the time the raw materials will be used. Quality is used to determine the level of consumer acceptance of the product. The quality of a product is strongly influenced by the quality of the raw materials of the product. Therefore, it is necessary to have quality standards for raw materials that function as parameters and limits for an acceptable raw material which will then be processed into a product. Supervision was carried out visually with parameters of color, texture, shape, and size of white sweet potato which was carried out for 8 days. The analytical method used is the descriptive method, check sheet, and Pareto diagram. The results of this study will be compared with the quality standard of sweet potato according to SNI 01-4493-1998. Based on the results of the study, it is known that the sweet potato quality standards are set in PD. Surabraja Putra is classified based on weight, namely B (> 500 g), R (300-500 g) and TO (> 250 g) on the condition that the sweet potato is not deformed, rotten, hollow, moldy, and there are no foreign objects (soil, stems, leaves, and litter). The quality standard of sweet potato weight is set in PD. Surabraja Puta has complied with the weight quality of sweet potatoes according to SNI 01-4493-1998. However, the weight range used by PD. Surabraja Putra is larger than the weight range of sweet potatoes according to SNI. Varieties of local sweet potatoes used as raw material for chili sauce in PD. Surabraja Putra are Eski, Gaul, Asban, Melati, Manohara, and White Ase from Kuningan and Majalengka. The most common sweet potato defect found was the eski variety with a percentage of 39% and a weight of 496 kg.

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

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