Article Per Year (5 Year)
p-Index From 2021 - 2026
3.463
P-Index
This Author published in this journals
All Journal Jurnal Pangan dan Gizi Jurnal Sains dan Seni ITS Biopropal Industri QARDHUL HASAN: MEDIA PENGABDIAN KEPADA MASYARAKAT Jurnal Crystal : Publikasi Penelitian Kimia dan Terapannya Jurnal Pembelajaran Pemberdayaan Masyarakat (JP2M) Eureka Herba Indonesia JURNAL AGROINDUSTRI HALAL JPM-AKA Jurnal Ilmiah Pangan Halal Karimah Tauhid
Siti Nurhalimah
Food Science Study Program, Graduate Student, IPB University
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Neuroscience Social Sciences Other

Published : 28 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 3 Documents
Search
Journal : JURNAL AGROINDUSTRI HALAL

 1 
Karakteristik Fisikokimia dan Sensori Selai Lembaran Albedo Semangka (Citrullus lanatus.) dengan Substitusi Daging Buah Cempedak Hutami, Rosy; Guna Wibawa, Sultan; Kusumaningrum, Intan; Amalia, Lia; Riski Hapsari , Distya; Nurhalimah, Siti
JURNAL AGROINDUSTRI HALAL Vol. 10 No. 2 (2024): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v10i2.10213

Abstract

Sheet jam is a processed jam food product that is processed with the addition of hydrocolloid so that it has a semi-solid, plastic and non-sticky texture. This study aims to utilize the watermelon rind and chempedak fruit in the manufature of sheet jam as one of the food diversifications. This studi used a one-faktor Completely Randomizd Design (CRD), namely the comparison of the watermelon rind and chempedak fruit flesh with 3 treatment levels (50%:50%, 60%:40%, 70%:30%). Data analysis used ANOVA with Duncan's Advanced Test at 95% confidence interval. The analysis used included chemical test analysis (moistur content, ash content, pectin content, crude fiber content), physical tests (total dissolved solids and color test), sensory quality, and hedonic tests to determine the product with the best treatment. The best treatment of sheet jam was with a ratio of 50% watermelon rind and 50% puree of chempedak pulp, having a moistures content of 19.83%, ash content of 0.42%, pectin content of 3.23%, crude fiber of 2.92%, and TDS 21.8 % °Brix. The results of the sensory quality of sheet jam with the best treatment had a brownish yellow color, tended to be sweet, smelled of less strong watermelon albedo, had a strong aroma of chempedak, and quite springy in texture. The results of the hedonik test on sheet jam were the best for color, aroma, taste, texture, and Overall parameters in the direction of liking (6,42 – 7,30).
KARAKTERISTIK KIMIA DAN SENSORI PERMEN JELLY KULIT BUAH NAGA (Hylocereus polyrhizus) DENGAN PENAMBAHAN SARI BUAH BELIMBING WULUH (Avverhoa bilimbi L.) Izzatu Rahmah, Afifah; Kusumaningrum, Intan; Nurhalimah, Siti
JURNAL AGROINDUSTRI HALAL Vol. 10 No. 2 (2024): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v10i2.10283

Abstract

ABSTRACT Jelly candy is candy made from filtered fruit juice with gelling additions, has a clear color and soft texture with a certain level of chewiness. Dragon fruit skin contains anthocyanins and is a source of natural antioxidants and contains pectin. Belimbing wuluh contains oxalic acid and citric acid, so it can replace the use of citric acid in making jelly cady. The purpose of this study is the utilization of red dragon fruit peel as pectin and natural coroling in teh manufacture of jelly. This study used a one factor Completely Randomized Design (CRD), namely the concentration ratio of dragon fruit peel extract with star fruit (70:40), (80:30), and (90:20). Product analysis includes sensory test and water content test as a determinant of the selected product. Data analysis used was ANOVA with Duncan’s further test. The selected jelly candy was obtained in the treatment (90:20). The results of the sensory test on jelly candy are bright red to intense red, slightly scented with dragon fruit peel, sweet and slightly sour taste, soft and sticky texture and overall favored by panelists. The selected jelly candy has a moisture content of 34.79%, reducing sugar content of 25.75% and saccharose content of 83.20%. In addition, the selected jelly candy has a high vitamin C content of 1027.14 mg/100g.
Aktivitas Antioksidan dan Karakteristik Kimia Stik Pegagan Riski Hapsari, Distya; Nurhalimah, Siti; Hastuti, Arti; Pratami, Aprilia
JURNAL AGROINDUSTRI HALAL Vol. 10 No. 2 (2024): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v10i2.11160

Abstract

Gotu kola leaves contain active compounds which are beneficial for the human body. Gotu kola leaves can be added to processed foods, including sticks. This research added sticks with a concentration of 10%, 15%, and 20% of gotu kola leaves paste. Then, antioxidants activity, crude fiber content, water content, ash content, protein content, fat content, and carbohydrate content were analyzed. After that, gotu kola sticks were selected. Based on research results, the greater the addition of gotu kola leaves, the greater the antioxidant activity, water content, ash content, protein content, and crude fiber content. Gotu kola sticks were selected with the addition of 15% gotu kola leaves. The results of gotu kola chosen sticks had an antioxidant content of 53671.90 ppm, water content 1.32%, ash content 0.99%, protein content 7.75%, fat content 39.04%, carbohydrate content 50.91% and crude fiber 32.20%.
Co-Authors , Sunawan Afiani, Nur Amanda, Ressa Ananda, Dea Dwi Anisyah, Yuni Nur Arbayani, Arbayani Ariestyani, Imelda Arti Hastuti Azzahra, Azzahra Bustanussalam Bustanussalam Delfitriani Depita Nurapni Distya Riski Hapsari Dwi Aryanti Nur’utami Eeb Saifullah Fatah Elva Stiawan Eris Septiana Fadhilah, Syifa Fatma, Reyna Fauzi, Rizki Fauzia Nurul Izzati Fauzy Rachman Febriansyah, Ilham Fina Uzwatania Fitrilia, Tiana Guna Wibawa, Sultan Harefa, Harefa Himyatul Hidayah Husna Mahendra Putra Intan Kusumaningrum Intan Permatasari Irahmah, Siti Izzatu Rahmah, Afifah Joko Hermanianto Kartawiria, Rifky Fauzi Althafry Kharyani, R. Aldini Kurniawan, M. Fakih Lia Amalia Liska Badriansyah maharani, Azmi Marhamah, Irma Siti Masteria Yunovilsa Putra Melati, Risma Mindawati, Erisa Mirna Febi Alfisyah MS, M. Adrian Rezki Anggara Muhammad Taufik Muhibuddin, Anton Muthiatulmillah, Siti Nafisa, Azka Sayyida Navis Febiansyah Novia Putri Dewi Nuraeni, Dinda Nurcahali, Fani Nurlaela, R. Siti Nurlita, Nurlita Nursyawal Nacing P, Alsa Denta Partomuan Simanjuntak Permatahati, Ghina Sri Pratami, Aprilia Qisthina, Dalilah R, Fairuz Irdina Rabiatul Arabiah Raden Siti Nurlaela Rahmawati, Siti Irma Riski Hapsari , Distya Rizkia, Safa Rosy Hutami Rosyid Ridho Rudi Efendi Sadiyatul Islami Salsabila Nurul Izha Saniyya, Ashila Nasyadhiya sapanli, kastana Septian, Willyandi Septiani, Bunga Septiani, Nadia Siti Aminah Siti Aminah Siti Masithoh Siti Nurjanah Siti Solihat Sri Agustina, Sri Sri Nurhatika Sugandi, Sugandi T, Elsya Nahwan Tayon, Felix Titi Rohmayanti Wulandari, Fifi Yulia Yatri Hapsari Yoti, Agatha Dwi Yulia, Fifi Zahro, Halimah Az