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All Journal Jurnal Pangan dan Agroindustri Jurnal Teknologi Pertanian Jurnal IPTEK EDUFORTECH Cendekia : Jurnal Pengabdian Masyarakat PELS (Procedia of Engineering and Life Science) Journal of Agri-Food Science and Technology (JAFoST) Journal of Tropical Food and Agroindustrial Technology Journal of Halal Lifestyle and Sustainability

Syarifa Ramadhani Nurbaya

Universitas Muhammadiyah Sidoarjo

Author-ID : 4411370

Agriculture, Biological Sciences & Forestry Humanities 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 Engineering Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Mechanical Engineering Social Sciences

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PEMANFAATAN TALAS BERDAGING UMBI KUNING (Colocasia esculenta (L.) Schott) DALAM PEMBUATAN COOKIES Nurbaya, Syarifa Ramadhani; Estiasih, Teti
Jurnal Pangan dan Agroindustri Vol 1, No 1 (2013)
Publisher : Jurusan Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (275.754 KB)

Talas berdaging umbi kuning yang memiliki rasa enak dan bertekstur pulen banyak dijumpai di Kota Malang. Talas dapat diolah menjadi tepung dan dimanfaatkan sebagai bahan dasar cookies. Berdasarkan penelitian pendahuluan, adonan cookies berbahan dasar tepung talas sulit menjadi kompak. Peningkatan presentase margarin dan penambahan pati jagung membantu melembutkan dan mengompakkan adonan. Penelitian bertujuan untuk mengetahui pengaruh rasio tepung talas:pati jagung dan penambahan margarin terhadap karakteristik cookies, serta menentukan Angka Kecukupan Gizi (AKG) per takaran saji cookies perlakuan terbaik. Penelitian menggunakan Rancangan Acak Kelompok dengan 2 faktor, yaitu rasio tepung talas:pati jagung (100:0, 80:20, 60:40) dan tingkat penambahan margarin (75%, 85%, 95%). Analisis data menggunakan metode ANOVA, dilanjutkan uji DMRT atau BNT (Î± = 5%). Pemilihan perlakuan terbaik menggunakan metode pembobotan/De Garmo. Perlakuan terbaik diperoleh pada perlakuan rasio tepung talas:pati jagung 60:40 dan tingkat penambahan margarin 85%. AKG lemak, protein, dan karbohidrat per takaran saji cookies adalah 15,20%, 1,20% dan 6,12%. Â Kata Kunci: Cookies, margarin, pati jagung, talas

PENGARUH CAMPURAN PELARUT AQUADES-ETANOL TERHADAP KARAKTERISTIK EKSTRAK BETASIANIN DARI KULIT BUAH NAGA MERAH (Hylocereus polyrhizus) Nurbaya, Syarifa Ramadhani; Putri, Widya Dwi Rukmi; Murtini, Erni Sofia
Jurnal Teknologi Pertanian Vol 19, No 3 (2018)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Pewarna makanan alami tidak menimbulkan efek samping bagi kesehatan. Kulit buah naga merah merupakan sumber pigmen betasianin yang dapat dimanfaatkan sebagai pewarna makanan alami. Proses ekstraksi diperlukan untuk memisahkan komponen pigmen betasianin dengan komponen bahan lainnya. Ekstraksi menggunakan pelarut aquades atau etanol saja dapat menghasilkan kadar betasianin yang rendah. Menggunakan campuran pelarut aquades dengan etanol dalam proses ekstraksi bertujuan untuk memperbaiki karakteristik ekstrak. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) dengan satu faktor, yaitu rasio jenis pelarut. Jenis pelarut yang digunakan adalah aquades dan etanol dengan perbandingan 100:0, 80:20, 60:40, 40:60, 20:80, dan 0:100 (v/v). Perlakuan terbaik terdapat pada perlakuan rasio aquades dibanding etanol 20:80 (v/v) dengan karakteristik kadar betasianin 99.27 mg/L, kadar pektin 0.48%, nilai kecerahan (L) 35.03, nilai kemerahan (a+) 49.78, nilai kekuningan (b+) 14.70, sudut hue 14.02, dan nilai viskositas 2.25 cP. Ekstrak pigmen dari kulit buah naga merah yang diekstraksi menggunakan pelarut aquades-etanol berpotensi digunakan sebagai pewarna makanan alami

Yellow Sweet Potato Nastar(Ipomoea Batatas L.) And The Addition Of Fat Type On Chemical Characteristics of Organoleptic Test Nur Aziza; Syarifa Ramadhani Nurbaya; Rima Azara
Procedia of Engineering and Life Science Vol 2 No 2 (2022): Proceedings of the 4th Seminar Nasional Sains 2022
Publisher : Universitas Muhammadiyah Sidoarjo

Dependence on flour needs to be reduced by utilizing local food ingredients that can enrich the active compounds in nastar cakes. The distinctive taste of yellow yam flour provides an innovative new taste of nastar with a combination of sweetness from chocolate jam. The comparison between yellow sweet potato flour and cornstarch in nastar cakes will provide a new taste and increase the nutritional content and as a natural coloring agent in the manufacture of pastries. The proportion of use of cornstarch in sweet potato nastars is used as a softener in pastries and cakes due to the nature of this cornstarch which can bind water to the dough so that the texture is softer and denser. This study aims to determine the sensory properties of nastar cookies with variations of yellow sweet potato flour and cornstarch with the addition of fat types so as to get the right formula. Organoleptic tests carried out included color, taste and taste. Test respondents used a sensory preference test (hedonic rating) with 30 panelists. By using the hedonic test and the results are expressed in numbers 1-5. 1 = strongly dislike, 2 = dislike, 3 = neutral, 4 = like, 5 = very much like. The hedonic test is the most widely used test to measure the level of liking for the product where the panelists express personal impressions about good or bad. conducting organoleptic tests, namely panelists, a laboratory consisting of a preparation room, waiting room and discussion room. The way to do the orgnoleptic test is that the presenter prepares the sample in the preparation room, for the panelists to be in the discussion room to taste the sample that has been prepared by the presenter. Panelists fill out the forum that has been prepared by the presenter in the discussion room. The foam consists of color, taste, and aroma tests using hedonic tests and the results are expressed in numbers 1-5.

Effect of Media and Roasting Time on Quality of Brown Rice Tea (Oriza Nivara) M. Vikri Baihaggi Vikri; Al Machfudz; Rima Azara; Syarifa Ramadhani Nurbaya
jurnal makanan tropis dan teknologi agroindustri Vol 3 No 02 (2022): Juli
Publisher : Universitas Muhammadiyah Sidoarjo

This study aims to determine the interaction between the effect of roasting media and roasting time on the quality of brown rice (Oryza nivara) tea. This research was conducted at the Food Product Development and Analysis Laboratory at the Faculty of Science and Technology, University of Muhammadiyah Sidoarjo from September 2021 to December 2021. This research was conducted using a factorial randomized block design (RAK) with the first factor being the treatment of roasting media consisting of 2 levels, namely T1 (Earth Frying Pan), T2 (Metal Frying Pan) and the second factor is the roasting time consisting of 3 levels, namely S1 (Roasting Time 40 minutes), S2 (Roasting Time 50 minutes), S3 (Roasting Time 60 minutes). The results showed that there was an interaction between roasting media and roasting time on the quality of brown rice (Oryza nivara) tea color parameters using the color reader method, water content, crude fiber content and organoleptic (taste) but there was no interaction on ash content and organoleptic parameters. (color, aroma). The best parameters are found in the T1S2 treatment (Soil Frying Pan and Roasting Time 50 minutes) which shows the value of crude fiber content of 12.08%, moisture content of 2.10%, lightness value of 76.73, redness value of 1.53, yellowness value of 4.98. , 0.00% ash content, taste organoleptic 0.00, color organoleptic 0.88, aroma organoleptic 0.00.

Characteristics Sensory of White Bread Enriched with Various Concentrations of Green Mustard Flour (Brassica Juncea) Rizka Faticha Sari Rizka; Ida Agustini Saidi; Syarifa Ramadhani Nurbaya; Rahmah Utami Budiandari
jurnal makanan tropis dan teknologi agroindustri Vol 3 No 02 (2022): Juli
Publisher : Universitas Muhammadiyah Sidoarjo

This study aims to find out the effect of the concentration of green mustard flour (Brassica juncea) on the characteristics of fresh bread. This study was conducted using a randomized design group (RAK) factorial with the first factor of treatment of the concentration of green mustard flour consisting of 9 levels namely P1 0% Green Mustard Flour, P2 1% Green Mustard Flour, P3 2% Green Mustard Flour, P4 3% Green Mustard Flour, P5 4% Green Mustard Flour, P6 5% Green Mustard Flour, P7 6% Green Mustard Flour, P8 7% Green Mustard Flour and P9 8% Mustard Flour. The variable measured is an organoleptic test of volume, taste, and texture. The results showed that the treatment of the concentration of green mustard flour had a noticeable effect on organoleptic tests (volume, taste, and texture).

The Effect of The Proportion of Turmeric Tamarind and Carrageenan on The Characteristics of Tamarind Jelly Drink. Anggita Dhea Novita; Rima Azara; Syarifa Ramadhani Nurbaya; Rahmah Utami Budiandari
jurnal makanan tropis dan teknologi agroindustri Vol 3 No 02 (2022): Juli
Publisher : Universitas Muhammadiyah Sidoarjo

This study aims to determine the effect of the proportion of turmeric acid and caragenan on the characteristics of jelly drink turmeric acid. This research was conducted using a factorial randomized block design (RAK) with the first factor being the turmeric and tamarind concentration treatment consisting of 3 levels, namely P1(75%: 25%), P2(50%:50%) P3(25%:75%) and the concentration of carrageenan consists of 3 levels, namely K1 (0.6%), K2 0, (8%), K3 (1.0%). The purpose of this study was to determine the effect of the ratio of carrageenan and turmeric acid on the pH value, viscosity, total dissolved solids, vitamin C, water content, antioxidants, and organoleptic tests (color, aroma, taste and texture) of jelly drink sour turmeric. Parameters The best treatment was jelly drink turmeric acid with turmeric acid concentration 75%: 25% and carrageenan concentration 1.0% which showed 0.16% vitamin, TPT 13.30 °Brix, pH 3.60, syneresis 6.95%, color value lightness 42.19, redness value –5.80, yellowness 23.71, aroma organoleptic 3.70 (neutral-slightly like), color organoleptic 3.90 (neutral-slightly like), taste organoleptic 4.70 (neutral - somewhat like), organoleptic texture 3.70 (neutral rather like).

Sensory Evaluation of Instant Drink Red Guava (Psidium guajava L.) Using the Ranking Method Silvi Widayanti; Syarifa Ramadhani Nurbaya
Procedia of Engineering and Life Science Vol 2 No 2 (2022): Proceedings of the 4th Seminar Nasional Sains 2022
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/pels.v2i2.1248

Red guava is a fruit that is in great demand by consumers because it is nutritious for the health of the body. Red guava is widely used for juice or eaten fresh. However, fresh guava fruit and guava juice cannot be stored for long, because they have a high water content. Therefore, it is necessary to carry out further treatment so that nutritional needs can be maintained and can be extended by making instant drink powder using the foam mat drying method. The main purpose of this research is to produce instant powder drink that can be accepted by respondents and to know the level of respondent's preference for red guava juice. The method in this study uses the ranking test method. The panelists in the study were students of the Muhammadiyah University of Sidoarjo who opened 30 people. Instant drink of red guava juice with a ratio of red guava powder with a sucrose concentration of 10%, 20%, and 30% with a proportion of water 1:5, 1:10 and 1:15. It can be said that there is a significant effect on the aroma, taste, texture and color as well as the level of respondent's preference for the red guava juice drink produced. Sensory data were statistically analyzed using one-way ANOVA. If it shows a significant result, then it is continued with a significant difference test using Duncan's Multiple Range Test (DMRT) at a significance level of 0.05. The results showed that there were significant differences in each treatment.

The Effect of Gracilaria verrucosa Seaweed Flour Proportion with White Glutinous Rice Flour (Oryza sativa Glutinosa) and CMC (Carboxy Methyl Cellulose) Concentration on Physical and Chemical Characteristics of Seaweed Dodol Dieo Riezma Elfahira; Lukman Hudi; Syarifa Ramadhani Nurbaya
Procedia of Engineering and Life Science Vol 3 (2022): Proceedings of the 5th Seminar Nasional Sains 2022
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/pels.v3i1.1304

Gracillaria verrucosa seaweed is one type of agar-producing red algae (agarophyte) that has the potential to be developed because it can be cultivated in polyculture in ponds together with shrimp and crab rearing. Gracillaria verrucosa seaweed is usually used as a raw material for making gelatin, but it would be better to develop it in its processing so that it can produce products that have better economic value and nutritional value by utilizing Gracillaria verrucosa seaweed, and one of these preparations is dodol. This study used factorial RAK (Randomized Block Design) which was repeated 3 times, with the first factor being the proportion of Gracilaria verrucosa seaweed flour with white glutinous rice flour (P) 75%: 25%, 50%: 50%, and 25%: 75%. The second factor is the concentration of CMC (K) 2%, 4%, and 6%. The data were analyzed using analysis of variance and then continued with the BNJ test (Honest Significant Difference) at 5% level. The best treatment was obtained in the P3K3 treatment (the proportion of Gracilaria verrucosa seaweed flour with white glutinous rice flour 75%: 25% and CMC concentration 6%) with color profile L (lightness) 43.1; color profile *a (redness) 4.9; color profile *b (yellowness) 10.6; 1.66N texture water content 37.40%; free fatty acid content of 0.28%; reducing sugar content 0.4%; antioxidant activity 368.6 g/ml.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/pels.v3i0.1355

This study used a factorial randomized block design. The first factor is the proportion of Gracilaria verrucosa seaweed flour with white glutinous rice flour (P): (P1) 75%:25%, (P2) 50%:50%, and (P3)25%:75%, the second factor is concentration of CMC (K): (K1) 2%, (K2) 4%, and (K3) 6%. The data were analyzed using analysis of variance, followed by the BNJ test (Honest Significant Difference) at 5% level, and the organoleptic test was analyzed using the Friedman test. The best treatment was obtained in the P3K3 treatment (proportion of Gracilaria verrucosa seaweed flour with white glutinous rice flour 75%: 25% and CMC concentration 6%) with color L (lightness) 43.1; *a (redness) 4.9; *b (yellowness) 10.6; 1.66N texture; water content 37.40%; free fatty acid content of 0.28%; reducing sugar content 0.4%; and antioxidant activity 368.6 Î¼g/ml.

THE EFFECT OF ADDITION OF POLYSACCHARIDE ON CHARACTERISTICS OF LOW SUGAR CUCUMBER SORBET Syarifa Ramadhani Nurbaya; Lukman Hudi; Intan Rohma Nurmalasari; Awanda Rizky Amalia
Jurnal Pangan dan Agroindustri Vol. 9 No. 2: April 2021
Publisher : Department of Food Science and Biotechnology, Faculty of Agriculture Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2021.009.02.2

Â Â Â The purpose of this study is to determine the effect of adding various types of polysaccharides (CMC, xanthan gum, pectin, agar) and the percentage of polysaccharides (0.5% and 1%) on the characteristics of cucumber sorbet with a low proportion of sugar. This study uses a Randomized Block Design (RBD) with eight treatments and three replications. The results show that the interaction between the types of polysaccharides and the percentage of polysaccharides significantly affects the value of brightness (L) and yellowness (b+) of the sorbet. Based on the results of this study, the best treatment for cucumber sorbet is the cucumber sorbet using 1% xanthan gum. Cucumber sorbet using polysaccharides and a low proportion of sugar can be made as a type of frozen snack that is beneficial to the human body.

Co-Authors Al Machfudz Al Machfudz, Al Machfudz Anggita Dhea Novita Awanda Rizky Amalia Dieo Riezma Elfahira Elshiva, Danya Mozza Endik Deni Nugroho Erni Sofia Murtini Ida Agustini Saidi Intan Rohma Nurmalasari Lukman Hudi M. Vikri Baihaggi Vikri Machfudz, Al Maulidiyah, Innaki Ramadhani Maylina Ilhami Khurniyati Mutaqqien, Hexandria Abdullah Nur Aziza Nur Ravita Hanun Nuriza, Vivin Ramadhani Puspita Handayani Rachmadhany, Andry Rafdiansyah, Muhammad Ainur Rahmah Utami Budiandari Ramadhania, Rizky Laila RIMA AZARA Rizka Faticha Sari Rizka Silvi Widayanti Teti Estiasih Widya Dwi Rukmi Putri Yunita Khilyatun Nisak

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