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Syarifa Ramadhani Nurbaya
Universitas Muhammadiyah Sidoarjo
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 Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Mechanical Engineering Medicine & Pharmacology Nursing Physics Public Health Social Sciences Other

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Journal : PELS (Procedia of Engineering and Life Science)

 1 
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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (243.517 KB) | DOI: 10.21070/pels.v2i2.1197

Abstract

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.
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

Abstract

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

Abstract

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.
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.v3i0.1355

Abstract

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 μg/ml.
Value-Added Processing of Chicken Slaughterhouse Solid Waste: Pengolahan Berbasis Nilai Tambah Limbah Padat Rumah Potong Ayam Suseto, Amaliya Tuzzur Rikhah Putri; Nurbaya, Syarifa Ramadhani; Oktarina, Pramitha Wahyu
Procedia of Engineering and Life Science Vol. 8 No. 1 (2025): Proceedings of the 8th Seminar Nasional Sains 2025
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/pels.v8i1.1844

Abstract

The chicken slaughterhouse business is one of the industries developed to fulfil the community's need for animal protein. Along with the increasing consumption of chicken meat by the community, the amount of waste generated by the Chicken Slaughterhouse (RPA) is also increasing. Waste generated in RPA is divided into two types, namely solid waste and liquid waste. Solid waste includes chicken feathers, rumen contents, and chicken manure, while liquid waste comes from blood, water used for washing chickens, and water used for cleaning equipment mixed with fat and blood. Based on observations, solid waste generated by PT Ciomas Adisatwa will be reprocessed into fertiliser or processed into flour that can be used as animal feed. Unutilised chicken waste can result in environmental pollution. The results showed that the production process carried out by PT Ciomas Adisatwa was in accordance with halal provisions and standards.
Co-Authors Achmad, Azam Alhaqani Agustini, Ida Al Machfudz Al Machfudz, Al Machfudz Andriani Eko Prihatiningrum, Andriani Eko Anggita Dhea Novita Atik Wahyuni Awanda Rizky Amalia Budiandari, Rahma Utami Dieo Riezma Elfahira Elshiva, Danya Mozza Endik Deni Nugroho Erni Sofia Murtini Hikmah, Allysa Rowihatunnufus Ida Agustini Saidi Indahsari, Fitriyah Nur Indahsari, Fitriyan Nur Intan Rohma Nurmalasari Kinanti, Kintan Sari Kusumawati, Elena Febri Lukman Hudi M. Vikri Baihaggi Vikri Machfudz, Al Maulidiyah, Innaki Ramadhani Maylina Ilhami Khurniyati Mutaqqien, Hexandria Abdullah Nasrullah, Fadinia Hariati Nur Aziza Nur Ravita Hanun Nuriza, Vivin Ramadhani Oktarina, Pramitha Wahyu Poppy Diana Sari, Poppy Diana Puspita Handayani Rachmadhany, Andry Rafdiansyah, Muhammad Ainur Rahmah Utami Budiandari Ramadhania, Rizky Laila RIMA AZARA Rizka Faticha Sari Rizka Robiatul Adawiyah Silvi Widayanti Suseto, Amaliya Tuzzur Rikhah Putri Syahrorini, Syamsudduha Teti Estiasih Wibowo, Tarisya Rhahma Widayanti, Silvi Widya Dwi Rukmi Putri Yunita Khilyatun Nisak