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All Journal Jurnal Pangan dan Agroindustri Jurnal Teknologi Pertanian Jurnal IPTEK EDUFORTECH TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Amerta Nutrition Agroteknika Cendekia : Jurnal Pengabdian Masyarakat AgriHealth: Journal of Agri-food, Nutrition and Public Health Sinar Sang Surya: Jurnal Pusat Pengabdian kepada Masyarakat Pharmademica: Jurnal Kefarmasian dan Gizi PELS (Procedia of Engineering and Life Science) Procedia of Social Sciences and Humanities Journal of Agri-Food Science and Technology (JAFoST) Journal of Tropical Food and Agroindustrial Technology Biofoodtech : Journal of Bioenergy and Food Technology Journal of Social Comunity Services Journal of Halal Lifestyle and Sustainability Journal of Food Safety and Processing Technology JTePP Jurnal Ilmiah Teknologi Pertanian Agrotechno Academia Open
Syarifa Ramadhani Nurbaya
Prodi Teknologi Pangan, Fakultas Sains Dan Teknologi, Universitas Muhammadiyah Sidoarjo, Indonesia
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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PEMANFAATAN TALAS BERDAGING UMBI KUNING (Colocasia esculenta (L.) Schott) DALAM PEMBUATAN COOKIES Syarifa Ramadhani Nurbaya; Teti Estiasih
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

Abstract

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 (α = 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%.   Kata Kunci: Cookies, margarin, pati jagung, talas
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

Abstract

     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.
Pendampingan Sertifikasi Halal dan Pengelolaan Keuangan Digital Pada Jaringan Wirausaha Muhammadiyah Sidoarjo Hanun, Nur Ravita; Nurbaya, Syarifa Ramadhani; Rachmadhany, Andry; Maulidiyah, Innaki Ramadhani; Nuriza, Vivin Ramadhani
Cendekia : Jurnal Pengabdian Masyarakat Vol 6 No 2 (2024): Desember
Publisher : LPPM UNIVERSITAS ISLAM KADIRI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32503/cendekia.v6i2.5276

Abstract

Kegiatan mengonsumsi pangan halal atau menggunakan barang halal adalah perintah agama. Halal lebih dari sekedar mutu. Pada konsep halal tidak diperbolehkan masuknya bahan haram pada level berapapun. Pilihannya hanya haram atau halal. Kebijakan bersertifikat halal merupakan tantangan baru bagi UMKM. Pimpinan Cabang Muhammadiyah (PCM) Sidoarjo memiliki kelompok usaha yang diberi nama JawaraMu (Jaringan Wirausaha Muhammadiyah). Masalah yang dihadapi oleh kelompok usaha JawaraMu yaitu produk-produk JawaraMu belum tersertifikasi halal serta belum memiliki ijin usaha dan ijin edar. Selain itu, mitra juga belum memahami bagaimana mengelola keuangan usaha. Pengabdian masyarakat ini didukung peran dosen Universitas Muhammadiyah Sidoarjo mengembangkan program pendampingan ijin usaha, sertifikasi produk halal, dan pelatihan keuangan usaha melalui aplikasi laci POS. Mahasiswa Universitas Muhammadiyah Sidoarjo juga berperan dalam kegiatan pengabdian masyarakat ini. Mahasiswa berperan mendampingi dan melatih mitra dalam kegiatan ini. Hasil kegiatan pengabdian adalah memberikan wawasan dan pelatihan pada pelaku usaha terkait sertifikasi halal, PIRT, dan penggunaan aplikasi LACI POS KASIR. Pelaku usaha sangat antusias untuk mengurus sertifikasi halal produk dan PIRT.
Characteristics of Guava Juice Powder Which is Dried by Foam Mat Drying Method Ramadhani Nurbaya, Syarifa; Azara, Rima; Prihatiningrum, Andriani Eko; Kinanti, Kintan Sari
Procedia of Social Sciences and Humanities Vol. 3 (2022): Proceedings of the 1st SENARA 2022
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/pssh.v3i.334

Abstract

This study aims to determine the chemical and physical characteristics of guava juice powder which is dried by the foam mat drying method. The research design used was two factor randomized group design. The first factor was maltodextrin concentration (5%, 10%, 15%). The second factor was the concentration of egg whites (3%, 6%, 9%). Parameters observed were: water content, vitamin A content, vitamin C content, and yield. Based on observational data, the interaction between maltodextrin concentration and egg white had a significant effect on vitamin A content in guava juice powder. The best treatment was found in the maltodextrin concentration of 15% and egg white concentration of 9% which had a water content value of 2.77%, vitamin A content of 0.18%, vitamin C content of 0.003%, and yield of 15.46%. Red guava juice powder can be one of the instant drink powder products using natural ingredients.
HEDONIC TEST AND HEDONIC QUALITY TEST OF KOMBUCHA FROM VARIOUS TYPES OF INDONESIAN HERBS Nisak, Yunita Khilyatun; Khurniyati, Maylina Ilhami; Nurbaya, Syarifa Ramadhani; Nugroho, Endik Deni
Jurnal IPTEK Vol 27, No 2 (2023): December
Publisher : LPPM Institut Teknologi Adhi Tama Surabaya (ITATS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31284/j.iptek.2023.v27i2.5061

Abstract

Since the COVID-19 pandemic, people have learned the importance of consuming vitamins or supplements that boost the immune system. In fact, compounds that enhance the immune system, usually called immunomodulators, can be obtained easily around us, one of which is from TOGA (Family Medicinal Plants). Even though TOGA has been known for a long time, the utilization of TOGA still needs to be improved, even though the bioactive compounds in TOGA can be utilized, one of which is by fermenting it into kombucha. The method used in this study is quantitative and descriptive. The results of this study indicate that based on pH analysis, kombucha had a pH between 3.4 and 3.89 before fermentation. Meanwhile, after fermentation, the kombucha pH dropped to 2.89 – 3.08. The results of the hedonic test showed that curcuma kombucha had the highest average value in terms of aroma, colour, flavour, sensation of soda and overall preference. The results of the hedonic quality test showed that the preferred TOGA kombucha had a slightly pungent aroma, pale yellow colour, quite sour flavour and quite pronounced soda sensation.
Effect of Soybean (Glicyne max (L.) Merill) with Lamtoro Gung (Leucaena leucocephala) Proportion on the Characteristics of Soy Milk Ramadhania, Rizky Laila; Saidi, Ida Agustini; Nurbaya, Syarifa Ramadhani; Machfudz, Al
Journal of Agri-Food Science and Technology Vol. 4 No. 1 (2023): April
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jafost.v4i1.7317

Abstract

The utilization of soy milk is an alternative for people with lactose intolerance. Soy milk can be made with lamtoro gung substitution because the nutritional content of lamtoro gung is close to soybeans. This research aimed to determine the effect of soybean/lamtoro gung proportion on the characteristics of soy milk. This research was conducted from May until July 2022. The experimental study used a randomized block design with the treatment were soybean (K) with lamtoro gung (L) proportion S1 (K 100%: L 0%), S2 (K 95%: L 5%), S3 (K 90%: L 10%), S4 (K 85%: L 15%), S5 (K 80: L 20%), S6 (K 75%: L25), S7 (K 70%: L 30%) S8 (K 65%: L 35%), and S9 (K 60%: L 40%). The data obtained were then analyzed using analysis of variance and further test BNJ 5%, the organoleptic test used Friedman test, and determine the best treatment used effectiveness index. The results showed a significant effect of soybean with lamtoro gung proportion on protein content, vitamin C content, vitamin A content, pH, viscosity, TDS, and hedonic test of aroma and taste. The best treatment was S3 (soybean 90%: lamtoro 10% with characteristics of protein content 3.304%, vitamin C content 0.291%, vitamin A content 2.239 mg/g, pH 5.917, viscosity 3.533×103 mPa.s, TDS 7.833 °brix, and hedonic test of color 3.40, aroma 3.30, taste 3.40, and texture 3.20. This study contributes to evaluate the soy milk characteristics from soybean and lamtoro gung.
Evaluasi Sensori Sherbet Mentimun (Cucumis sativus L.) berdasarkan Variasi Konsentrasi Sari Pandan Wangi (Pandanus amaryllifolius) dan Jenis Pemanis Elshiva, Danya Mozza; Nurbaya, Syarifa Ramadhani; Hudi, Lukman; Al Machfudz, Al Machfudz
EDUFORTECH Vol 10, No 1 (2025): March 2025 (IN PROGRESS)
Publisher : Program Studi Pendidikan Teknologi Agroindustri, UPI (Universitas Pendidikan Indonesia)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/edufortech.v10i1.74954

Abstract

Sherbet adalah makanan menyegarkan dan rendah lemak. Mentimun kaya akan vitamin C dan flavonoid, sementara sari pandan wangi memberikan rasa serta warna alami. Penelitian ini bertujuan untuk mengetahui karakteristik organoleptik sherbet mentimun berdasarkan konsentrasi sari pandan wangi dan jenis pemanis. Uji organoleptik dilakukan pada 30 panelis dengan 9 perlakuan. Data dianalisis menggunakan uji Friedman dan uji BNJ 5%. ebaruan penelitian ini terletak pada penggunaan mentimun sebagai bahan dasar sherbet yang dipadukan dengan sari pandan wangi dan berbagai pemanis alami. Hasil menunjukkan tidak ada perbedaan nyata pada aroma, tekstur, dan rasa, tetapi ada perbedaan signifikan pada warna. Penggunaan mentimun sebagai bahan dasar sherbet yang dikombinasikan dengan sari pandan wangi dan pemanis alami dapat menjadi alternatif kudapan beku sehat dan rendah lemak.
Metode ohmic heating untuk ekstraksi betasianin sebagai pewarna pangan dari kulit buah naga merah (Hylocereus polyrhizus) Syarifa Ramadhani Nurbaya; Ida Agustini Saidi; Syamsudduha Syahrorini; Al Machfudz; Elena Febri Kusumawati

Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v14i2.4208

Abstract

Natural food colorant is increasingly being developed and applied to food products. Natural food coloring is safer to use because it does not cause side effects to health. Indonesia is rich in the availability of red dragon fruit. In general, people only eat dragon fruit flesh, while the skin is not used. Red dragon fruit skin is rich in betacyanin pigment which produces a red-violet color. This pigment needs to be extracted so that it is separated from other skin components. Extraction using ohmic heating technology can be a solution to extract betacyanin pigment. The aim of the study was to determine the characteristics of the betacyanin pigment from red dragon fruit skin extracted using the ohmic heating method. The study used a factorial randomized block design consisting of two factors, the first factor was the type of solvent (aquades, 0.25% NaCl solution, 0.25% citric acid) and the second factor was the amount of voltage (30 V, 40 V, 50 V). The results showed that the highest betacyanin content was found in the 0.25% NaCl solvent treatment, which was 5.15 mg/L. Extracts stored in the refrigerator for 5 days did not show a significant change in extract betacyanin pigment levels.
Pengaruh perlakuan blanching dan proporsi terhadap kualitas penyedap rasa alami dari jamur tiram dan jamur merang Rima Azara; Rahmah Utami Budiandari; Syarifa Ramadhani Nurbaya; Robiatul Adawiyah

Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v15i2.5458

Abstract

Straw mushrooms (Volvariella volvacea) and oyster mushrooms (Pleurotus ostreatus) contain natural glutamic acid which has the ability to provide a high-quality taste that is similar to the taste produced by Monosodium glutamate, making it suitable for use as a natural flavoring powder. This research uses RAK which is arranged factorially, namely the blanching method and the proportion of straw mushrooms (Volvariella volvacea) and oyster mushrooms (Pleurotus ostreatus). Based on the analysis of variance, it was found that there was an interaction between the blanching method and the proportion of straw and oyster mushrooms on physical analysis, namely yield, chemical analysis, namely water content and protein content and had no significant effect on organoleptic analysis. The best treatment results were the natural mushroom flavoring treatment with steamed blanching treatment and a mushroom proportion of 50%:50% (B1P2) which showed a yield of 3.69%, a lightness value of 74.31, a redness value of 5.74, a yellowness value of 14.30, water content 6.94%, protein content 41.36%, color organoleptic test 3.87 (like – really like), taste organoleptic test 3.20 (like) and aroma organoleptic test 3.20 (like). The aim of the research This is to determine the effect of the blanching method and the proportion of straw mushrooms (Volvariella volvacea) and oyster mushrooms (Pleurotus ostreatus) on the quality of the natural flavoring of mushrooms
Effect of Proportion of Flesh and Peel of Bligo (Benincasa Hispida) on The Organoleptic Characteristics of Bligo Pudding : Pengaruh Proporsi Daging dan Kulit Buah Bligo (Benincasa Hispida) Terhadap Karakteristik Organoleptik Puding Bligo Mutaqqien, Hexandria Abdullah; Nurbaya, Syarifa Ramadhani; Saidi, Ida Agustini; Budiandari, Rahmah Utami
jurnal makanan tropis dan teknologi agroindustri Vol 4 No 01 (2023): January
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/jtfat.v4i01.1610

Abstract

Bligo plant (Benincasa hispida) is a plant that is still in the same family as the Cucurbitaceae plant. This study utilized the pulp and peel of the bligo fruit (Benincasa hispida) to make pudding using various proportions, consisting of 6 treatment levels (proportion of bligo pulp with bligo peel are 100% : 0%, 80% : 20%, 60% : 40%, 40% : 20%, 0% : 100% . Data were analyzed using Friedman test, ANOVA statistical analysis and 5% BNJ follow-up test. The best treatment was the concentration of the proportion of bligo pulp and peel which showed in P3 treatment (bligo pulp 60% bligo peel 40%) with a color organoleptic test value of 2,47 (normal-like), aroma organoleptic test of 2,20 (normal-like), texture organoleptic test 3,23 (normal-like), and taste organoleptic test 2.83 (normal-like).
Co-Authors A. Miftakhurohmat Achmad, Azam Alhaqani Agustini, Ida Al Machfudz Al Machfudz, Al Machfudz Allysa Rowihatunnufus Hikmah Anastasya Virnanda Andriani Eko Prihatiningrum Anggita Dhea Novita Atik Wahyuni Awanda Rizky Amalia Budiandari, Rahma Utami Danya Mozza Elshiva Dieo Riezma Elfahira Elena Febri Kusumawati Elena Febri Kusumawati Elshiva, Danya Mozza Endik Deni Nugroho Erni Sofia Murtini Fauziyah Lamaya fitriyah nur Fitriyan Nur Indahsari Ida Agustini Saidi Indahsari, Fitriyah Nur Intan Rohma Nurmalasari Kinanti, Kintan Sari Kintan Sari Kinanti Kusumawati, Elena Febri Lailis Sabilah Lukman Hadi Lukman Hudi M. Arief Setya Budi M. Vikri Baihaggi Vikri Machfudz, Al mariah alqibtiyah Maulidiyah, Innaki Ramadhani Maylina Ilhami Khurniyati Miftahul Nahdiya Muhammad Ainur Rafdiansyah Mutaqqien, Hexandria Abdullah Nahdiya, Miftahul Nasrullah, Fadinia Hariati Nur Aziza Nur Ravita Hanun Nuriza, Vivin Ramadhani Oktarina, Pramitha Wahyu poppy diana Poppy Diana Sari Poppy Diana Sari, Poppy Diana Puspita Handayani Rachmadhany, Andry Rafdiansyah, Muhammad Ainur Rahma Utami Budiandari Rahmah Utami Budiandari Ramadhania, Rizky Laila Rima Azara Rizka Faticha Sari Rizka Robiatul Adawiyah Robiatul Adawiyah Rukmi Sari Hartati Silvi Widayanti Siti Halijah Suseto, Amaliya Tuzzur Rikhah Putri Syahrorini, Syamsudduha Teti Estiasih Teti Estiasih Wibowo, Tarisya Rhahma Widayanti, Silvi Widya Dwi Rukmi Putri Yunita Khilyatun Nisak