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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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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.
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)
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.
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).
Analysis of the Suitability of Infant Food Composition in “Babyfood X” in Compliance with Halal Certification Regulations: Analisis Kesesuaian Komposisi Makanan Bayi di “Babyfood X” terhadap Kepatuhan Regulasi Sertifikasi Halal Rafdiansyah, Muhammad Ainur; Nurbaya, Syarifa Ramadhani; Handayani, Puspita; Azara, Rima
Journal of Halal Lifestyle and Sustainability Vol. 1 No. 1 (2025): Juni
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/jhls.v1i1.2

Abstract

This article aims to analyze the suitability of the composition of baby food produced by "Babyfood X" to comply with halal certification regulations in Indonesia. This research is important considering that baby food is a consumer product that is very sensitive to safety aspects and compliance with sharia principles, especially in terms of halal raw materials and production processes. The methodology in this research is observation, interviews with “Babyfood X", literature study, and qualitative data analysis. This article shows that there are variations in the menu produced every day. The menu served is varied so it doesn't get boring because the majority of target consumers are babies aged 6 months and over. The baby food produced certainly pays attention to the right composition and nutrition, and also complies with halal food regulations, so it is safe for consumption for babies.
Metode ohmic heating untuk ekstraksi betasianin sebagai pewarna pangan dari kulit buah naga merah (Hylocereus polyrhizus): Ohmic heating method for betacyanin extraction from red dragon fruit peels (Hylocereus polyrhizus) Nurbaya, Syarifa Ramadhani; Saidi, Ida Agustini; Syahrorini, Syamsudduha; Machfudz, Al; Kusumawati, Elena Febri
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.v14i2.4208

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: The effect of blanching treatment and proportion on the quality of natural flavorings of oyster mushrooms and straw mushrooms Azara, Rima; Budiandari, Rahmah Utami; Nurbaya, Syarifa Ramadhani; Adawiyah, Robiatul
TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Vol 15 No 2 (2024)
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
Analysis of the Suitability of Infant Food Composition in “Babyfood X” in Compliance with Halal Certification Regulations: Analisis Kesesuaian Komposisi Makanan Bayi di “Babyfood X” terhadap Kepatuhan Regulasi Sertifikasi Halal Rafdiansyah, Muhammad Ainur; Nurbaya, Syarifa Ramadhani; Handayani, Puspita; Azara, Rima
Journal of Halal Lifestyle and Sustainability Vol. 1 No. 1 (2025): Juni
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/jhls.v1i1.2

Abstract

This article aims to analyze the suitability of the composition of baby food produced by "Babyfood X" to comply with halal certification regulations in Indonesia. This research is important considering that baby food is a consumer product that is very sensitive to safety aspects and compliance with sharia principles, especially in terms of halal raw materials and production processes. The methodology in this research is observation, interviews with “Babyfood X", literature study, and qualitative data analysis. This article shows that there are variations in the menu produced every day. The menu served is varied so it doesn't get boring because the majority of target consumers are babies aged 6 months and over. The baby food produced certainly pays attention to the right composition and nutrition, and also complies with halal food regulations, so it is safe for consumption for babies.
Sosialisasi Bahan Tambahan Pangan dan Pentingnya Sertifikasi Halal Untuk UMKM di Desa Kedung Pandan, Jabon Sari, Poppy Diana; Budiandari, Rahma Utami; Nurbaya, Syarifa Ramadhani; Wahyuni, Atik; Rafdiansyah, Muhammad Ainur
SINAR SANG SURYA Vol 9, No 2 (2025): Agustus 2025
Publisher : UM Metro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24127/sss.v9i2.4267

Abstract

Pangan yang aman dan sehat merupakan tolak ukur dalam pemilihan asupan untuk keluarga. Terutama bagi kaum muslim, kehalalan pangan merupakan suatu yang pokok dalam produk pangan yang dipilih untuk keluarga. Dimasa modern kini, banyak produk makanan yang memanfaatkan bahan tambahan pangan untuk memberikan rasa yang lebih kuat, sebagai bahan pengawet, sebagai pemanis, pun juga sebagai pewarna guna mempercantik produk pangan yang dihasilkan. Dalam pemilihan bahan-bahan yang digunakan untuk produk pangan tersebut, masih banyak UMKM-UMKM yang belum memahami pemanfaatan Bahan Tambahan Pangan (BTP) yang tepat serta sertifikasi halal untuk produk mereka. Desa Kedung Pandan di kecamatan Jabon Sidoarjo memiliki beberapa UMKM yang bergerak dibidang jajanan dan kue pasar yang belum banyak memahami terkait pemilihan BTP yang tepat serta belumnya memahami pentingnya sertifikasi halal. Sehingga perlu adanya sosialisasi terkait pemahaman dan pemilihan BTP yang tepat serta regulasi halal untuk produk pangan hasil UMKM di desa Kedung Pandan tersebut. Adapun hasil dari pengabdian ini adalah peningkatan pemahaman mitra tentang pemilihan BTP yang tepat serta pentingnya regulasi halal untuk produk pangan terutama untuk UMKM-UMKM. Keberlanjutan kegiatan ini nantinya diharapkan hingga kelompok UMKM Kedung Pandan memiliki sertifikasi halal serta legalitas (P-IRT) untuk usahanya.
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 Ida Agustini Saidi Indahsari, Fitriyah 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