Article Per Year (5 Year)
p-Index From 2021 - 2026
5.701
P-Index
This Author published in this journals
All Journal Jurnal Agronomi Indonesia (Indonesian Journal of Agronomy) Planta Tropika Jurnal Terapan Abdimas JURNAL HAMA DAN PENYAKIT TUMBUHAN TROPIKA Jurnal Penelitian Pertanian Terapan JPM (Jurnal Pemberdayaan Masyarakat) TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Amerta Nutrition Jurnal Kreativitas PKM Agroteknika Kontribusia : Research Dissemination for Community Development Indonesian Journal of Cultural and Community Development Jurnal Pesut : Pengabdian untuk Kesejahteraan Umat AgriHealth: Journal of Agri-food, Nutrition and Public Health Community Empowerment Jurnal Pengabdian dan Peningkatan Mutu Masyarakat (JANAYU) Sinar Sang Surya: Jurnal Pusat Pengabdian kepada Masyarakat Jurnal Abdimas Serawai Seminar Nasional Hasil Riset dan Pengabdian (SNHRP) PELS (Procedia of Engineering and Life Science) Procedia of Social Sciences and Humanities Nabatia Journal of Social Comunity Services JTePP Academia Open
Andriani Eko Prihatiningrum
Program Studi Agroteknologi, Universitas Muhammadyah Sidoarjo, Sidoarjo, Jawa Timur
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Mathematics Mechanical Engineering Medicine & Pharmacology Nursing Physics Public Health Social Sciences Other

Published : 46 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 46 Documents
Search

 1   2   3   4   5 
Training on the Utilisation of Backyards through the Planting of Chili, Eggplant, and Tomatoes with the Aisyiyah Durungbedug Branch Leaders to Support Food Security and the Achievement of the SDGs: Pelatihan Pemanfaatan Pekarangan Melalui Penanaman Cabai, Terong, dan Tomat Bersama Pimpinan Ranting Aisyiyah Durungbedug Untuk Mendukung Ketahanan Pangan dan Pencapaian SDGs Abror, M.; Miftakhurrohmat, A.; Prihatiningrum, Andriani Eko; Rachmadani, Putri Karina; Rabbani, Abdullah Fahmi; Septabrina, Canda Kharisma
Indonesian Journal of Cultural and Community Development Vol. 16 No. 2 (2025): June
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/ijccd.v16i2.1219

Abstract

Food security is a strategic issue that needs to be addressed through a local and participatory approach. Durungbedug Village, Candi District, Sidoarjo Regency has the potential for yard land that has not been utilized optimally. Through a community service program involving Aisyiyah Branch Leaders, this activity aims to empower the community, especially women, in managing yards into productive land based on horticultural cultivation (chili, eggplant, and tomato). The implementation method includes training, technical assistance, application of simple technology, and evaluation of results. The results of the activity showed an increase in participants' skills in cultivation, yard utilization, and contribution to household income. This program has a positive impact on the achievement of the SDGs, especially the goals of SDG 2 (No Hunger) through the provision of sustainable food, SDG 12 (Responsible Consumption and Production) by encouraging environmentally friendly agricultural practices, and SDG 15 (Terrestrial Ecosystems). Highlights: Empowers women through horticultural training and yard optimization. Increases household income and food availability at the local level. Supports SDGs 2, 12, and 15 with sustainable, eco-friendly practices. Keywords: yard, food security, Aisyiyah, horticulture, community service
Studi karakteristik kimia minuman probiotik kombucha sari kulit nanas (Ananas comosus): Study of the chemical characteristics of probiotik baverage kombucha pineapple skin juice (Ananas comosus) Budiandari, Rahmah Utami; Azara, Rima; Adawiyah, Ro’biatul; Prihatiningrum, Andriani Eko
TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Vol 14 No 2 (2023)
Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v14i2.3890

Abstract

Kombucha is probiotic baverage, made from tea with sugar and starter SCOBY with time fermentation 4-14 days. Time of fermentation can be affects to physical and chemical properties of kombucha. This probiotic baverage has the potential to increase immunity and body resistance. Pineapple commonly consumed fresh or processed products, the part of pineapple that’s not consumed was skin and liver as 47%. The chemical component in pineapple skin was flavonoid, bromelain, 17,53% carbohydrates and 17% glucoses that can be used as kombucha. This research purpose to determine the effect of kombucha pineapple skin juice on the 7th day and 14th day fermentation. This research used a RBD with two factors, the first factor was sucrose concentration (5%, 10%, 15% and 20%) and second factor was starter SCOBY concentration (10% and 15%). This data were analyzed using ANOVA and minitab 17. The results on the 7th day showed sucore concentration has significant effect on the pH value, total Acid and TDS. Meanwhile starter SCOBY concentration had a signicantly effect on total acid and TDS but not signigicantly effect on the pH value. On the 14th day showed that sucrose and starter SCOBY has significantly effect to total acid, pH value and TDS.
Formulasi Minuman Serbuk Instan Jambu Merah (Psidium guajava L.) yang Dikeringkan dengan Metode Foam Mat Drying: The Formulation of Red Guava (Psidium guajava L.) Instant Powder Drink using Foam Mat Drying Method Nurbaya, Syarifa Ramadhani; Azara, Rima; Prihatiningrum, Andriani Eko; Kinanti, Kintan Sari; Widayanti, Silvi
Amerta Nutrition Vol. 9 No. 4 (2025): AMERTA NUTRITION (Bilingual Edition)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v9i4.2025.679-688

Abstract

Background: Red guava juice offers various benefit yet its shelf life is short. Processing red guava juice into powder extends the shelf life of the product. The foaming method or foam mat drying was employed in this research to produce red guava juice powder, using Maltodextrin as the filler, egg white as the foaming agent and sucrose to taste. Objectives: This research examined the physical and chemical characteristics of the red guava instant powder drink to determine the best formulation. Methods: The first step of research was the production guava juice powder with different maltodextrin concentrations (5%, 10%, 15%) and egg white concentrations (3%, 6%, 9%). The formulation of guava juice instant powder drink involved the addition of different sucrose concentrations (10%, 20%, 30%) and guava juice powder to water ratios (1:5, 1:10, 1:15). Physical characteristics were observed, including the bulk density, solubility, color (L, a, b), and viscosity. The chemical characteristics that included total carotene and vitamin C content were also examined. The most optimal treatment from the second step underwent the proximate analysis and sodium content test, which data were analyzed using analysis of variance (ANOVA) and Tukey/HSD test. Results: The use of 15% maltodextrin and 3% egg white showed the most optimal result, and the use of 30% sucrose concentration and 1:5 guava juice powder to water ratio was determined as the best formulation. Conclusions: Red guava instant powder drink is an instant powder drink product that uses natural ingredients. One packet of red guava instant powder drink contains a total of 76 kcal of energy.
Yard as Environmental Sustainability and Food Security Aisyiyah Durungbedug Branch Leaders in Supporting the SDGs M Abror; A. Miftakhurrohmat; Andriani Eko Prihatiningrum; Putri Karina Rachmadani; Abdullah Fahmi Rabbani; Canda Kharisma Septabrina; Izza Anshori
JURNAL ABDIMAS SERAWAI Vol. 5 No. 2 (2025): Jurnal Abdimas Serawai (JAMS)
Publisher : Program Studi Administrasi Fakultas Ilmu Sosial dan Ilmu Politik Universitas Muhammadiyah Bengkulu 

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36085/jams.v5i2.8849

Abstract

The utilization of home yards is often suboptimal, despite their great potential in enhancing household food security and environmental sustainability. In collaboration with the ‘Aisyiyah Durungbedug Branch, this program was designed to empower women through community-based management of productive and eco-friendly yards. The activities consisted of preparation, training, mentoring, and evaluation stages. The results demonstrated significant improvements in yard utilization for food and medicinal plants, reduced dependency on chemical fertilizers, and strengthened household food self-sufficiency. Beyond ecological benefits, the program highlighted women’s strategic roles in sustainable development. This initiative addresses the gap of sporadic yard utilization by offering an integrated empowerment model that supports the SDGs, particularly food security, gender equality, and environmental management.  
Pangan Fungsional berbasis Rumput laut Gracilaria verrucosa dijadikan produk Nori di Masyarakat Pesisir Sidoarjo Hudi, Lukman; Prihatiningrum, Andriani Eko; Mauliana, Metatia Intan; Hilmi, Sectio Bachrul; Nurkhaliza, Aisyah
SINAR SANG SURYA Vol 10, No 1 (2026): Januari 2026
Publisher : UM Metro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24127/sss.v10i1.4299

Abstract

Gracilaria verrucosa adalah salah satu jenis rumput laut yang banyak digunakan dalam industri pangan, berkat kandungan gizinya yang kaya dan manfaat kesehatan yang signifikan. Rumput laut ini bisa digunakan dalam pembuatan produk makanan ringan, seperti nori dari rumput laut yang diperkaya dengan ekstrak rumput laut untuk menambah kandungan serat dan mineral. Proses pembuatan melibatkan pengeringan, pemotongan, dan penambahan bahan-bahan lain seperti rempah atau rasa. Nori sebagai camilan ringan sangat cocok untuk konsumen yang mencari alternatif makanan ringan sehat. Mengingat konsumsi makanan ringan sering kali dikaitkan dengan produk tinggi kalori dan rendah gizi. Nori dari rumput laut Gracilaria verrucosa memberikan pilihan yang lebih bergizi, rendah kalori, dan lebih ramah bagi mereka yang menjalani pola makan sehat. Proses pembuatan nori dari rumput laut ini relatif sederhana. Rumput laut dipanen, dicuci, dikeringkan, dan kemudian diproses menjadi lembaran tipis yang siap digunakan sebagai nori.
Enhancement of Growth and Yield of Basil (Ocimum sanctum L.) Plants Using Fermented Goat Manure Fertilizer: Peningkatan Petumbuhan Dan Hasil Tanaman Kemangi (Ocimum Sanctum L.) dengan Pupuk Kandang Kambing Fermentasi Andriani Eko Prihatiningrum; M Abror; Saiful Arifin
Academia Open Vol. 8 No. 2 (2023): December
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/acopen.8.2023.6658

Abstract

This study aimed to investigate the influence of fermented goat manure fertilizer on the growth and yield of Holy Basil (Ocimum sanctum L.). A randomized complete block design with three treatments, including no fertilizer, goat manure fertilizer, and fermented goat manure fertilizer, was employed. Variables observed included plant height, leaf count, leaf area, and fresh weight. Data obtained were analyzed using analysis of variance (ANOVA) and post hoc Honestly Significant Difference (HSD) test at significance levels of 5% and 1%. The results indicated a significant effect of fermented goat manure fertilizer on the growth and yield of Holy Basil. The treatment with fermented goat manure fertilizer exhibited the best performance, resulting in a plant height of 33.45 cm, 36 leaves, leaf area of 6.73 cm2, and fresh weight of 42.18 g. In contrast, the treatment without fertilizer and with goat manure fertilizer achieved lower measurements, with plant heights of 22.20 cm and 28.48 cm, leaf counts of 22 and 29, leaf areas of 3.43 cm2 and 4.57 cm2, and fresh weights of 16.60 g and 25.36 g, respectively. These findings highlight the potential of fermented goat manure fertilizer as a sustainable agricultural approach for optimizing Holy Basil growth and yield. Highlights: Fermented goat manure: Organic fertilizer produced through fermentation. Holy Basil: Medicinal and culinary herb with diverse applications. Sustainable agriculture: Promoting environmentally friendly farming practices. Keywords: Fermented goat manure, Holy Basil, Growth, Yield, Sustainable agriculture.
Influence of Sucrose and Scoby Concentration on Physical Characteristics of Pineapple Skin Kombucha: Pengaruh Konsentrasi Sukrosa dan Scoby terhadap Karakteristik Fisik Kombucha Kulit Nanas Rahmah Utami Budiandari; Andriani Eko Prihatiningrum; Rima Azara; Faiza Nur Aini
Academia Open Vol. 8 No. 2 (2023): December
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/acopen.8.2023.6935

Abstract

This study investigates the impact of sucrose and Scoby concentration on the physical characteristics of kombucha made from pineapple skin juice. It was conducted using a randomized block design factorial with different sucrose and Scoby concentrations. The findings show that sucrose concentration significantly affected the total dissolved solids (TDS) of kombucha, while Scoby concentration had no significant effect. The highest TDS value was in the 5% sucrose concentration, and the lowest was in the 10% Scoby concentration. The study provides valuable insights for further research and applications in probiotic beverages and fermentation processes. Highlight: The study investigates the impact of sucrose and Scoby concentration on the physical properties of kombucha made from pineapple skin juice. Sucrose concentration significantly influences the total dissolved solids (TDS) of kombucha, while Scoby concentration shows no significant effect on TDS. The weight and thickness of the pellicle formed in kombucha are affected by both sucrose and Scoby concentrations, whereas the diameter remains unaffected. Keyword: Pineapple Skin, Kombucha, Sucrose Concentration, Scoby Concentration, Physical Characteristics.
Growth and yield of basil (Ocimum sanctum L.) supplemented with liquid organic fertilizer from moringa leaves and chicken eggshells Andriani Eko Prihatiningrum; Muhammad Abror; Nabila Nurma Riski
Jurnal Agronomi Indonesia (Indonesian Journal of Agronomy) Vol. 53 No. 1 (2025): Jurnal Agronomi Indonesia (Indonesian Journal of Agronomy)
Publisher : Indonesia Society of Agronomy (PERAGI) and Department of Agronomy and Horticulture, Faculty of Agriculture, IPB University, Bogor, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24831/jai.v53i1.59508

Abstract

This study examined the effects of liquid organic fertilizer (LOF) derived from Moringa leaves and chicken eggshell fertilizer on basil (Ocimum sanctum L.) growth and yield. The experiment was conducted at Muhammadiyah University of Sidoarjo and arranged in a randomized block design with three replicates. The research incorporated two factors namely moringa leaf LOF at concentrations of 25, 50, and 75 mL L-1 and chicken eggshell powder at levels of 3, 6, and 9 g. The observation included plant height, leaf number, branches, root length, and fresh and dry weights. Data were analyzed using ANOVA, followed by Tukey’s Honestly Significant Difference (HSD) test at a 5% significance level. Results revealed a significant interaction between LOF and eggshell treatments. The 25 mL L-1 LOF plus 3 g of eggshell fertilizer produced the best results in all growth parameters. This suggests that these organic fertilizers can effectively enhance basil growth. The findings emphasize the potential of combining organic fertilizers at certain levels to optimize basil growth and yield. Keywords: basil growth; moringa extract; organic fertilizer
Pengaruh Metode dan Kadar Pelarut Terhadap Ekstrak Klorofil Berbasis Daun Pepaya dan Daun Bayam mariah alqibtiyah; fitriyah nur; poppy diana; syarifa ramadhani; andriani eko
Jurnal Teknologi Pangan dan Produk Pertanian Vol 2 No 01 (2026): Jurnal Teknologi Pangan dan Produk Pertanian (JTePP)
Publisher : Universitas Widyagama Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31328/jtepp.v2i01.970

Abstract

Klorofil merupakan pigmen hijau alami yang memiliki peran penting dalam fotosintesis serta berpotensi dimanfaatkan sebagai antioksidan dan pewarna alami pada industri pangan, farmasi, dan kosmetik. Penelitian ini bertujuan untuk menganalisis pengaruh jenis pelarut (aseton dan etanol) serta konsentrasi natrium bikarbonat (NaHCO₃) terhadap hasil ekstraksi klorofil dari daun pepaya (Carica papaya L.) dan daun bayam (Amaranthus sp.). Penelitian dilakukan melalui dua tahap, yaitu persiapan bahan baku berupa pembuatan bubuk daun, kemudian ekstraksi selama 48 jam menggunakan pelarut sesuai perlakuan. Parameter yang diamati meliputi kadar air, rendemen, pH, klorofil a, klorofil b, dan total klorofil. Data dianalisis menggunakan ANOVA dan uji BNJ taraf 5%. Hasil penelitian menunjukkan bahwa pelarut aseton menghasilkan kadar klorofil lebih tinggi dibandingkan etanol pada seluruh perlakuan. Konsentrasi NaHCO₃ 3% merupakan kondisi optimal dengan total klorofil tertinggi, yaitu 10,597% pada daun pepaya dan 9,616% pada daun bayam menggunakan pelarut aseton. Selain itu, pH netral hingga sedikit basa terbukti mampu menjaga stabilitas klorofil dan mencegah degradasi pigmen selama ekstraksi. Secara umum, daun pepaya memiliki kandungan klorofil lebih tinggi dibandingkan daun bayam. Dengan demikian, kombinasi pelarut aseton dan NaHCO₃ 3% merupakan perlakuan terbaik untuk ekstraksi klorofil, sedangkan daun pepaya berpotensi lebih besar sebagai sumber klorofil alami. Kata kunci: klorofil, daun pepaya, daun bayam, aseton, etanol, NaHCO₃.
Pangan Fungsional berbasis Rumput laut Gracilaria verrucosa dijadikan produk Nori di Masyarakat Pesisir Sidoarjo Lukman Hudi; Andriani Eko Prihatiningrum; Metatia Intan Mauliana; Sectio Bachrul Hilmi; Aisyah Nurkhaliza
SINAR SANG SURYA Vol 10 No 1 (2026): Januari 2026
Publisher : UM Metro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24127/sss.v10i1.4299

Abstract

Gracilaria verrucosa adalah salah satu jenis rumput laut yang banyak digunakan dalam industri pangan, berkat kandungan gizinya yang kaya dan manfaat kesehatan yang signifikan. Rumput laut ini bisa digunakan dalam pembuatan produk makanan ringan, seperti nori dari rumput laut yang diperkaya dengan ekstrak rumput laut untuk menambah kandungan serat dan mineral. Proses pembuatan melibatkan pengeringan, pemotongan, dan penambahan bahan-bahan lain seperti rempah atau rasa. Nori sebagai camilan ringan sangat cocok untuk konsumen yang mencari alternatif makanan ringan sehat. Mengingat konsumsi makanan ringan sering kali dikaitkan dengan produk tinggi kalori dan rendah gizi. Nori dari rumput laut Gracilaria verrucosa memberikan pilihan yang lebih bergizi, rendah kalori, dan lebih ramah bagi mereka yang menjalani pola makan sehat. Proses pembuatan nori dari rumput laut ini relatif sederhana. Rumput laut dipanen, dicuci, dikeringkan, dan kemudian diproses menjadi lembaran tipis yang siap digunakan sebagai nori.
Co-Authors A'rasy Fahruddin A. Miftakhurrohmat Abdullah Fahmi Rabbani Abror, M. Achmad Baihaqi Achmad Billyardi Adawiyah, Ro’biatul Ade Eviyanti Agus Hayatal Falah Agus Miftakhurrohmat Ahmad Khafids jalaluddin Aisyah Nurkhaliza Akhmad Mulyadi Alfrina Nabila Alhaq Alhaq, Alfrina Nabila Allysa Rowihatunnufus Hikmah Anang Tri Yuhono Andajani, Erna Andika Wahyu Nugraha Assholikhah, Aisyah Dirra Belia Findurina Bilqis Sabrina A Budi, Setyo Budiandari, Rahma Utami Canda Kharisma Septabrina Danya Mozza Elshiva Denny Irawan Didit Riancono Emy Rosnawati Faiza Nur Aini Fajrian Moch Bintang Farabi, Ahmad Al Findurina, Belia Firmanto fitriyah nur Fitriyan Nur Indahsari Hana Catur Wahyuni Hasan Ubaidillah Hilmi, Sectio Bachrul Ida Agustini Saidi Izza Anshori Jalaluddin, Ahmad Khafidh Kinanti, Kintan Sari Lely Ika Mariyati Li’aini, Arrohmatus Syafaqoh Lukman Hudi M Abror M. Amin Zakariyah mariah alqibtiyah Metatia Intan Mauliana Miftakhurrohmat, A. Miranda, Wiji Amelia Moch R Syarifuddin Fathony Muhammad Abror Muhammad Alif Muhammad Irfan Hakim Nabila Nurma Riski Nurkhaliza, Aisyah poppy diana Poppy Diana Sari Purwanti, Yanik Putri Karina Rachmadani Rabbani, Abdullah Fahmi Rachmadani, Putri Karina Rahmah Utami Budiandari Rima Azara Ro’biatul Adawiyah Sahara, Zhahlya Amaldha Saiful Arifin Sectio Bachrul Hilmi Septabrina, Canda Kharisma Shaza Dyah Ayuni Shazana Dyah Ayuni Siti Rahayu Sony Raharjo Sugeng Santoso Sutarman . Sutarman Sutarman Syahrorini, Syamsudduha Syamshudduha Syahrorini Syarifa Ramadhani Nurbaya Widayanti, Silvi Widyastuti Wiharyanti Nur Lailiyah Wiji Amelia Miranda