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All Journal JURNAL Al-AZHAR INDONESIA SERI HUMANIORA Jurnal Mutu Pangan : Indonesian Journal of Food Quality JURNAL Al-AZHAR INDONESIA SERI SAINS DAN TEKNOLOGI Jurnal Pemberdayaan Masyarakat Universitas Al Azhar Indonesia PREPOTIF : Jurnal Kesehatan Masyarakat Journal of Agri-Food Science and Technology (JAFoST)
Sarah Giovani
Universitas Al Azhar Indonesia
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Education Electrical & Electronics Engineering Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Public Health Social Sciences

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Formulasi dan Karakterisasi Mi Kering Substitusi Tepung Kacang Merah Tinggi Serat Dina Widiawati; Sarah Giovani; Sefira Putri Liana
JURNAL Al-AZHAR INDONESIA SERI SAINS DAN TEKNOLOGI Vol 7, No 2 (2022): Mei 2022
Publisher : Universitas Al Azhar Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36722/sst.v7i2.1114

Abstract

Making dry noodles from red bean flour substitution is one way to reduce the consumption of wheat flour in Indonesia and this dry noodle can be a functional food product. This study aims to determine the best substitution formula of red bean flour favored by panelists and to determine the results of physicochemical testing of the resulting dry noodles. The ratio of flour used between wheat flour and red bean flour is 90%:10%, 80%:20%, and 70%:30%. This study used a Completely Randomized Design (CRD) with Duncan's further test. The results of the analysis of variance based on physical and chemical tests on dry noodles were not significantly different for each treatment at the 5% level. Meanwhile, the organoleptic test showed a significant difference in color (before and after the presence), but no significantly different in texture, aroma, and taste. The 10% red bean flour substitution treatment resulted in dry noodles which were favored by the panelists. This noodle has 86,07%±1,90 water absorption, 4,95%±0,12 cooking loss, 9,16%±0,45 water content, 2,15%±0,89 ash content, 7,62%±0,87 protein, 1,01%±1,14 fat, 80,04%±1,01 carbohydrates, and 3,88%±1,05 dietary fiber. Panelists on color before launching (somewhat like); color after (rather like); texture (rather like); aroma (slightly like), and taste (slightly like). Dry noodles with the addition of 10% red bean flour can be said to be a functional food source of fiber because the dietary fiber is 3.88%. This also shows that the fiber content of dry noodles substituted with red bean flour can be a source of functional food.Keywords – Physicochemistry, Characterization, Dried Noodles, Dietary Fiber, Red Bean Flour
Pemberdayaan Masyarakat dalam Penanganan Pandemic Covid-19 Melalui Penerapan Alat Respira PAPR Andi Muh Asrul Irawan; A Mukramin Yusuf; Sarah Giovani; Hidayat Yorianta Sasaerila; Ahmad Juang Pratama; Budi Aribowo; Hanny Nurlatifa
Jurnal Pemberdayaan Masyarakat Universitas Al Azhar Indonesia Vol 4, No 1 (2021)
Publisher : Universitas Al Azhar Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36722/jpm.v4i1.1003

Abstract

Masker yang tersedia dan digunakan oleh tenaga kesehatan saat ini harus dipakai berlapis- lapis dan membuat tidak nyaman bila dipakai dalam waktu yang lama, dengan permasalahan tersebut maka diperlukan alat perlindungan diri (APD) yang aman sekaligus nyaman digunakan. Berdasarkan hasil diskusi diketahui permasalahan mitra adalah kurangnya APD khusus bagi dokter dan tenaga kesehatan lainnya yang secara langsung menangani pasien Covid 19 dan sebagian besar menggunakan masker sekali pakai, serta kurangnya APD yang memadai dan nyaman bagi dokter atau perawat yang berusia lanjut, yang terpaksa berhenti melakukan layanan karena kurangnya peralatan pelindung diri. Solusi yang diberikan Universitas Al Azhar Indonesia adalah membuat dan mendistribusikan alat APD yang dapat mengurangi penggunaan masker sekali pakai, dan alat yang dibuat dan didistribusikan harus memiliki kenyamanan dan keamanan yang baik terutama pada tenaga kesehatan yang berusia lanjut. Program ini meliputi persiapan alat, pendistribusian dan evaluasi. Hasil dari solusi yang di berikan adalah Universitas Al Azhar telah mengembangkan produk dari hasil penelitian yaitu “Respira PAPR V.1” untuk mengurangi penggunaan masker sekali pakai pada tenaga kesehatan di rumah sakit dan instansi Mitra. Berdasarkan hasil evaluasi, produk ini memberikan rasa aman dan nyaman pada penggunanya terutama pada tenaga kesehatan yang berusia lanjut hal ini. Jumlah Produk PAPR yang didistribusikan sebanyak 30 unit di enam rumah sakit dan instansi kesehatan. Secara umum produk “Respira PAPR V.1” dapat diterima oleh mitra dan dapat dimanfaatkan mitra dalam pelayanan kesehatan. Saran untuk program selanjutnya adalah produk “Respira PAPR V.1” ini dapat dikembangkan untuk meningkatkan kenyamanan penggunaan terutama pada desain dan fitur-fitur.Kata kunci: APD, PAPR, Produk, Rumah sakit, Masker
COVID-19 CONFINEMENT CHANGED DIETARY BEHAVIOUR IN INDONESIA Nafisah Eka Puteri; Ayu Diah Damayanti; Maryam Jameelah; Sarah Giovani
PREPOTIF : JURNAL KESEHATAN MASYARAKAT Vol. 6 No. 1 (2022): April 2022
Publisher : Universitas Pahlawan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/prepotif.v6i1.2600

Abstract

Pandemic has affected various sectors and caused alteration in many fields. Dietary behaviour might change due to COVID-19 pandemic. Previous studies related to dietary behaviour during COVID-19 pandemic had been done in several countries. However, there is limited study on consumption pattern in Indonesia during pandemic. Our work focused on observing the changes in dietary behaviour of Indonesian during COVID-19 confinement. In order to reach the purpose, a cross-sectional study was conducted by using online questionnaire distributed using social media. The information of respondents related to socio-demographic and situation during confinement were gathered. Furthermore, respondents were also inquired about the consumption of vegetable, fruit, supplement and vitamin, soft drink, snack, and jamu or empon-empon during COVID-19 confinement. The results will be useful for industries and government due to the lack of information related to dietary behaviour during COVID-19 confinement in Indonesia. The results found an increasing and decreasing consumption of certain food group due to economic situation, stress and anxiety, and also food accessibility. COVID-19 confinement also changed the way in preparing meal. This condition was also affected by the increasing of respondents’ awareness on healthier lifestyle. A longer observation accompanied by Body Mass Index information is able to illustrate the impact of dietary behaviour during COVID-19 pandemic on chronic disease tendency.
Persepsi Mahasiswa Prodi Teknologi Pangan Mengenai Keterkaitan Program Program Merdeka Belajar Kampus Merdeka Dengan Kompetensi Lulusan Sarah Giovani; Maryam Jameelah; Nafisah Eka Puteri; Ema Komalasari; Afiya Deliana Putri
JURNAL Al-AZHAR INDONESIA SERI HUMANIORA Vol 7, No 2 (2022): Juli 2022 (Edisi Khusus MBKM)
Publisher : Universitas Al Azhar Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36722/sh.v7i2.997

Abstract

The MBKM program is a program to prepare graduates who are ready to work with areas of expertise and the needs of the world of work. The purpose of this study was to determine the perception of students, especially students of the Food Technology Study Program, Al-Azhar University, Indonesia, on the relationship between the MBKM program and the competencies of graduates that must be possessed in the future, or post-lecture period. The data source is obtained from an online survey conducted by the Ministry of Education, Culture, Research, and Technology Directorate General of Higher Education by involving 25 students of the Food Technology Study Program. The perceptions of those students towards the realm of graduate competence after participating in the MBKM program are: (1) the MBKM program is considered very useful, (2) The improvement of soft skills for graduates shows that there is a fairly good improvement, (3) MBKM activities are quite important in preparation for the post-campus period, (4) MBKM activities are by the needs of graduates, (5) Interested and intend to choose internships or work practices as learning activities outside the study program of interest.Keywords - Food Technology, Graduates, Learning outcomes, MBKM Program, Perception
Effect of Drying Time on Physicochemical Characteristics of Dragon Fruit Peels Powder (Hylocereus polyrhizus) Qalbi, Rainatul; Giovani, Sarah; Guo, Qiyong; Adelina, Nadya Mara
Journal of Agri-Food Science and Technology Vol. 4 No. 2 (2023): November
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jafost.v4i2.9294

Abstract

The increasing production and demand of dragon fruit (Hylocereus polyrhizus) in Indonesia produces a high amount of dragon fruit peel waste that can pollute the environment. As an alternative, dragon fruit peel could be applied as a functional food ingredient due to its high fiber content and antioxidant capacity. This study contributed to analyzing the effect of drying time on the physical and chemical characteristics of dragon fruit peel powder. To optimize the functional properties, dragon fruit peel was developed into a powder that was prepared by using a food dehydrator at 60 °C with drying times of 4, 5, and 6 h. The results showed that the longer drying time led to lower moisture and protein content, which reached the lowest at 9.73% and 13.07% with a drying time of 6 h, respectively. Meanwhile, drying time (4-6 h) did not significantly affect the ash (13.74-14.57%), fat (22.46-23.46%), and crude fiber content (29.13-31.75%) of dragon fruit peel powder. The drying time can affect antioxidant activity significantly, while the highest antioxidant activity was found in 6 h drying time (IC50 0.03 gram/mL). The L* value was measured between 29.68-30.23, a* value 9.61-10.34, and b* value 15.20-16.53. The drying time of 4 h could maintain the color of dragon fruit peel and produce the highest yield product at 4.52%. In general, drying dragon fruit peel powder for 4 hours gave the best results for high fiber content and high yield. Drying it for 6 hours was suggested to increase its antioxidant activity.
Karakteristik Sensori dan Fisikokimia Kukis dari Campuran Tepung Mocaf dan Tepung Kulit Buah Naga Nadya Mara Adelina; Sarah Giovani; Maryam Jameelah; Rosianajayanti Rosianajayanti; Syarifah Fatimah Zahra Assagaf
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 11 No. 2 (2024): Jurnal Mutu Pangan
Publisher : Department of Food Science and Technology (ITP), Faculty of Agricultural Technology, Bogor Agricultural University (IPB) in collaboration with the Indonesian Food and Beverage Association (GAPMMI), the National Agency of Drug and Food Control, and th

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jmpi.2024.11.2.96

Abstract

To support the goal of zero waste outlined in the sustainable development goals (SDGs), repurposing dragon fruit peel waste presents a promising opportunity. In Indonesia, the high demand for dragon fruit leads to the generation of considerable organic waste. This study explored the use of dragon fruit peel flour, combined with modified cassava (mocaf) flour, as a wheat flour alternative to improve the sensory and chemical properties of gluten-free cookies. The research involved preparing the flours and cookies, followed by conducting sensory, physical, and chemical analyses. A completely randomized design (CRD) was employed, testing five formulations with varying ratios of mocaf flour to dragon fruit peel flour. The results indicated that 73% of panelists preferred the crispiness of cookies containing 25% dragon fruit peel flour, while 60% were satisfied with the color of cookies containing 45% dragon fruit peel flour. Physical analysis showed no significant differences in thickness or bake loss, but there were notable differences in diameter, spread ratio, and color. As the proportion of dragon fruit peel flour increased, the cookies showed significant improvements in chemical characteristics, including higher levels of moisture, ash, fat, protein, and fiber content. Additionally, the content of total phenolics and antioxidant activity increased with higher ratios of dragon fruit peel flour, reaching 1.14 mg GAE/g for total phenolics and 662.64 mg AAE/g for antioxidant activity. FTIR analysis revealed a consistent absorbance pattern across samples, with minor variations in peak intensities at specific wavenumbers. Based on the sensory, physical, and chemical evaluations, cookies containing 45% dragon fruit peel flour were recommended for production.
Co-Authors Afiya Deliana Putri Ahmad Juang Pratama Ayu Diah Damayanti Budi Aribowo Dina Widiawati Ema Komalasari Guo, Qiyong Hanny Nurlatifah Hidayat Yorianta Sasaerila Maryam Jameelah Maryam Jameelah Muh Asrul Irawan, Andi Nadya Mara Adelina Nadya Mara Adelina Puteri, Nafisah Eka Qalbi, Rainatul Rosianajayanti Rosianajayanti Sefira Putri Liana Syarifah Fatimah Zahra Assagaf Yusuf, Andi Mukramin