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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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The Effect of Chitosan-Based Edible Coating on The Moisture Content, Texture, and Microbial Count of Chicken Sausages Bastomy, Muhammad Alif; Rahmadhia, Safinta Nurindra
Jurnal Ilmu-Ilmu Peternakan Vol. 35 No. 1 (2025): April 2025
Publisher : Faculty of Animal Science, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jiip.2025.035.01.7

Chicken sausage is a protein-rich processed meat product that is prone to spoilage, necessitating the use of preservatives for its preservation. One approach to enhance shelf-life is using an edible coating composed of shrimp chitosan for their antimicrobial properties. Chitosan, derived from shrimp shells, has antimicrobial and biodegradable properties, which may help safeguard chicken sausage against microbial spoilage and physical degradation throughout storage. This study aims to evaluate the effect of shrimp chitosan-based edible coatings in preserving sausage quality. The research followed three steps: sample preparation, coating application, and post-treatment analysis of total microbial count (TPC), texture, and moisture content. A Completely Randomized Design (CRD) was used, with two factors: chitosan levels (0g, 2.5g, 3g, and 3.5g) and storage time (0, 3, and 5 days) in sealed containers at room temperature. The results showed that both chitosan coating and storage duration influenced the moisture, with the untreated samples showing 75.2% moisture and the treated samples under 70%. In addition, storage time impacted various texture parameters, such as adhesiveness, crunchiness, fracture, cohesiveness, hardness, and gumminess, while the edible coating specifically affected cohesiveness and hardness. Microbial data indicated no significant coating or storage duration effects on total microbial count. In conclusion, using chitosan-based edible coatings on sausages can influence their physical quality; nevertheless, reformulation is necessary to reduce microbial proliferation.

Transfer Teknologi Reverse Osmosis dan Penguatan Kapasitas Operasional Alat Filtrasi-Sterilisasi Air untuk Produksi AMDK di Kalurahan Serut, Gunungkidul : Penelitian Kusuma, Damar Yoga; Hidayah, Qonitatul; Ardi, Subhan Zul; Suwartiningsih, Nurul; Rahmadhia, Safinta Nurindra
Jurnal Pengabdian Masyarakat dan Riset Pendidikan Vol. 4 No. 1 (2025): Jurnal Pengabdian Masyarakat dan Riset Pendidikan Volume 4 Nomor 1 (Juli 2025 -
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jerkin.v4i1.2378

Ketersediaan air bersih layak konsumsi di wilayah rawan kekeringan masih menjadi tantangan, khususnya di daerah pedesaan yang belum terjangkau sistem distribusi air perpipaan. Kalurahan Serut, Kapanewon Gedangsari, Kabupaten Gunungkidul, merupakan salah satu wilayah dengan potensi air tanah yang melimpah, namun belum memenuhi standar kualitas air minum akibat kandungan logam berat, total dissolved solids (TDS), serta cemaran mikrobiologis seperti Escherichia coli dan Coliform. Kegiatan pengabdian kepada masyarakat ini bertujuan untuk memperkenalkan teknologi Reverse Osmosis (RO) sebagai solusi pengolahan air tanah, serta memberikan pelatihan teknis kepada masyarakat dalam pengoperasian dan pemeliharaan alat filtrasi-sterilisasi. Metode kegiatan meliputi survei awal kualitas air dan kebutuhan masyarakat, instalasi sistem RO yang terdiri dari pre-treatment (filter sedimen dan karbon), membran RO, dan post-treatment menggunakan sinar UV, serta pelatihan teknis kepada pengelola air minum desa yang tergabung dalam BUMKal Karya Manunggal Jaya. Hasil evaluasi menunjukkan adanya peningkatan signifikan dalam pemahaman peserta pelatihan, dari indeks rata-rata 2768 ± 966 menjadi 6384 ± 933 setelah sesi penyuluhan dan praktik lapangan. Implementasi teknologi RO terbukti efektif dan adaptif terhadap kondisi wilayah serta mendukung pemenuhan standar mutu air minum. Selain meningkatkan akses air bersih, kegiatan ini berpotensi mendorong pengembangan unit produksi Air Minum Dalam Kemasan (AMDK) skala mikro berbasis potensi lokal. Penerapan teknologi RO di wilayah ini sejalan dengan pencapaian Tujuan Pembangunan Berkelanjutan (SDGs) poin 6 tentang akses terhadap air bersih dan sanitasi yang layak.

Analisis Kadar Pati Dan Impurities Tepung Tapioka Wijayanti, Nanda Rizky Amalia; Rahmadhia, Safinta Nurinda
Jurnal Teknologi Pangan dan Hasil Pertanian Vol. 16 No. 2 (2021): September
Publisher : Faculty of Agricultural Technology, Universitas Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26623/jtphp.v16i2.4546

PT Sinar Pematang Mulia II terletak di daerah Mataram Udik, Lampung Tengah merupakan perusahaan yang bergerak di bidang industri tepung tapioka dengan kapasitas produksi 500 ton/ hari. Proses pembuatan tapioka melalui beberapa tahapan yaitu root peeler, washer, chopper, rasper, extractor, separator, dewatering centrifugal, dryer, shifter, selanjutnya masuk ke dalam proses packing. Tujuan pengamatan pada kerja praktik ini adalah untuk mengetahui analisis kadar pati dan impurities tepung tapioka di PT Sinar Pematang Mulia II. Metode yang digunakan analisis , observasi lapangan, studi pustaka dan wawancara. Analisis kadar pati selama 7 hari dan diperoleh hasil yaitu 86,86% ; 86,87% ; 86,78% ; 86,87% ; 86,88% ; 86,89%; 86,88%. Berdasarkan hasil analisis kada pati tersebut sudah memenuhi standar mutu produk tepung tapioka SNI 3451:2011 dengan kadar minimal tepung tapioka minimal 75%. Jumlah Impurities tepung tapioka di PT Sinar Pematang Mulia II selama 7 hari diperoleh hasil yaitu 0,17, 0,17, 0,14, 0,22, 0,15, 0,17, 0,14 Berdasarkan hasil analisis impurities tersebut sudah memenuhi standar mutu produk tepung tapioka yang ditentukan oleh perusahaan yaitu < 1% dan hasil tersebut juga sudah memenuhi standar SNI 1994 dengan kadar maksimal 0,60 %.

The Effect of Drying Time on the Physicochemical Characteristics of Beetroot (Beta Vulgaris L.) Sheet Jam Dwi Siska Amanda; Rahmadhia, Safinta Nurindra
JST (Jurnal Sains dan Teknologi) Vol. 13 No. 3 (2024): Oktober
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jstundiksha.v13i3.85165

The sheet jam from beetroot is a modification of spreadable jam and a diversification of food based on beetroot. Drying is one of the factors that determines the characteristics of the sheet jam. The objective of this study is to determine the effect of drying duration on the physicochemical characteristics of beetroot sheet jam. The drying process was conducted at a temperature of 50 °C with varying drying times of 10, 12, and 14 hours. The analyses performed in this study included texture tests (Hardness, Cohesiveness, Adhesiveness, Gumminess, and Chewiness), pH, moisture content, and antioxidant activity, with three repetitions for each test. The results showed that for the texture parameter, Hardness ranged from 12.66 to 17.65 N, Cohesiveness from 291.76 to 581.04 N, Adhesiveness from 7.35 to 33.58 Nmm, Gumminess from 5198.15 to 7973.70 N, Chewiness from 5117.80 to 7151.6 N, pH ranged from 3.93 to 5, moisture content from 18.85% to 24.95%, and antioxidant activity (IC50) ranged from 38.81 to 47.82 ppm. The conclusion of this study is that drying significantly affects the physicochemical characteristics of beetroot sheet jam.

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.

Physical Characteristics of Flakes with Variations Kepok Banana Bud (Musa paradisiaca Linn.) and Mocaf Flour Rahmadhia, Safinta Nurindra; Toni, Denna Rianda; Fitriani, Aprilia
Jurnal Keteknikan Pertanian Vol. 12 No. 1 (2024): Jurnal Keteknikan Pertanian
Publisher : PERTETA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19028/jtep.012.1.77-92

Yellow Kepok banana buds (KBB) are well-known for their high dietary fiber content and prospective use as functional food additives. High fiber consumption has been linked to diabetes prevention. The production of flakes derived from KBB has the potential to facilitate individuals in incorporating high-fiber food items into their daily diets. Nevertheless, the utilization of just Yellow KBB flour yields flakes that are deemed undesirable by consumers due to their firm consistency and deep hue. The substitution of Yellow KBB flour with a combination of wheat flour and mocaf has the potential to enhance the physical characteristics of the resulting flakes. The objective of this study is to assess the physical attributes of flakes derived from KBB. This particular flake was produced using a series of five distinct formulations. The present study employed a completely randomized design (CRD) with three replications. The formulas consist the proportions of wheat flour (WF), mocaf flour (MF), and Yellow Kepok banana bud (KBB). The following are the five ratios: (100%:0%:0%), (50%:50%:0%), (50%:37.5%:12.5%), (50%:25%:25%), and (50%:37.5%:12.5%). The water absorption, swelling ability, texture, and color of flakes produced from wheat, mocaf, and KBB flour were examined. The F2 sample, consisting of a composition of 50% wheat flour, 37.5% mocaf flour, and 12.5% yellow KBB flour, exhibited the highest water absorption value (63.19%) among all the samples. In addition to this, F2 can be characterized as a specimen exhibiting a relatively low level of hardness (1.63 N) and a correspondingly low fracture value (2.08 N). The F2 flakes had a much higher brightness value (37.06) in comparison to the other samples used yellow KBB flour.

Physico-chemical characteristics of edible film from breadfruit starch (Artocarpus altilis) and beeswax Ermawati, Tesya Anggun; Rahmadhia, Safinta Nurindra
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 6, No 4 (2023)
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.2023.006.04.1

Starch or other polysaccharides-based packaging is environmentally friendly and can be used as an alternative to tackle the environmental issue. Bio-based polymers can be made into flexible packaging sheets used as edible films. Breadfruit (Artocarpus altilis) is one of the most common sources of starch, and it could be used to make edible films. When beeswax was added, the amount of water vapor permeability (WVP) decreased, and the mechanical properties of starch-based edible films improved. This study aimed to identify the effects of breadfruit starch and beeswax, as well as the best formulation of the edible film. The edible film was made using breadfruit starch (3%, 4%, and 5% (b/v)) and beeswax (0%, 0.5%, and 1% (b/v)) as biopolymers by the casting method. Furthermore, this research was conducted to determine the quality of edible film based on its physical and chemical properties. The results showed that adding beeswax and breadfruit starch to edible films significantly affected thickness, tensile strength, elongation, solubility, transparency, moisture content, and water vapor transmission rate. The edible film with 4% breadfruit starch and 0.5% beeswax produced a better edible film than other formulations. The thickness is 0.251 mm, the tensile strength is 2.454 MPa, the elongation is 44.31%, the water vapor transmission rate (WVTR) is 6.587 g/m2/24hours, the transparency is 1.666 A/mm, the solubility is 31.77%, and the moisture content is 13.82%.

Tapioca quality observation based on physical and chemical properties of products Rahmadhia, Safinta Nurindra; Wuryantoro, Wuryantoro; Ayuningtyas, Diah
Journal of Halal Science and Research Vol. 3 No. 2 (2022): September
Publisher : Universitas Ahmad Dahlan

PT Sinar Pematang Mulia, located in the Mataram Udik area, Central Lampung, is a company engaged in the tapioca flour industry with a production capacity of 500 tons/day. The purpose of the observation in this practical work is to determine whether the tapioca flour product of PT Sinar Pematang Mulia II is following the SNI for the quality of tapioca flour. The methods used include data collection and interviews. The analysis carried out as a determinant of the quality of the finished goods product is the analysis of water content, pH, retain a sample of 100 mesh, impurities mesh 325, SO2, ash content, starch content, whiteness, acid degree, and viscosity. Data were collected by analyzing for seven days and comparing the value of the analysis results with the standard of SNI tapioca flour and PerKBPOM no. 36 of 2013. It can be seen that in all the results of the analysis carried out, none of them exceeds the maximum limit.

Observation of plastic packaging defects in halal chili sauce Nur Hidayat, Rizky Priandi; Rahmadhia, Safinta Nurindra
Journal of Halal Science and Research Vol. 2 No. 2 (2021): September
Publisher : Universitas Ahmad Dahlan

Food packaging is a material used to contain or wrap food, both in direct and indirect contact with food. The packaging process is closely related to product quality to ensure that the process that occurs will produce products according to the specified standards and can prevent damage or packaging defects. The relationship between packaging defects also has an impact on consumer decisions when they want to buy a product. This is because of the first impression that consumers get after seeing the shape of the product packaging being sold. This study aims to determine the process that produces the most plastic packaging defects in the chili sauce production process and the conformity of plastic packaging quality standards with SNI. The process of observing the plastic packaging defects of chili sauce products on the machine is carried out within 7 days. The analysis method uses Pareto diagrams, pie charts, and control charts. The results obtained are the highest plastic packaging defects in the chili sauce production process, the highest on machine number 1 is 22% with the number of packaging defects being 170 pcs.

Banana Blossom as a Novel Ingredient in The Zero Waste Strategy: Application in Flakes Rahmadhia, Safinta Nurindra; Sari, Meta; Wahyudi, Maulidya Eka; Ibdal; Fitriani, Aprilia; Jebreen, Ali
Buletin Ilmiah Sarjana Teknik Elektro Vol. 7 No. 4 (2025): December
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/biste.v7i4.14976

Banana bud is an underutilized byproduct of the banana plant. Banana bud is rich in fiber and macronutrients that promote health. The potential of banana bud can be optimized by transforming it into convenient ready-to-eat food products. This study was contributed to facilitate the conversion of agricultural waste into nutrient-dense functional foods. This investigation will involve the preparation of flakes using banana bud flour and arrowroot flour as substitutes for wheat flour. Each mixture incorporated banana bud and arrowroot flour at concentrations of 5%, 10%, and 15%. Additionally, the flakes will undergo assessment of their chemical, physical, and sensory characteristics. The incorporation of banana bud and arrowroot flour into the flakes resulted in a considerable increase in total protein and crude fiber values compared to the control sample. The hardness and crunchiness of the flakes varied considerably, although the water absorption capacity rose markedly. The incorporation of banana bud flour resulted in the flakes acquiring a reddish hue. The outcomes of the descriptive sensory evaluation yielded an assessment of color, odor, texture, flavor, aftertaste, and texture after rehydration conducted by the panellists. The study's results indicate that banana plant waste can be utilized to produce nutrient-dense food products favored by panellists.

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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