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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 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 Journal of Food Safety and Processing Technology JTePP Jurnal Ilmiah Teknologi Pertanian Agrotechno Academia Open
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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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.
Ekstraksi Pigmen Betasianin Menggunakan Teknologi Pulsed Electric Fields (PEF) : Review Nurbaya, Syarifa Ramadhani; Budiandari, Rahmah Utami; Hudi, Lukman; Azara, Rima
Journal of Food Safety and Processing Technology (JFSPT) Vol. 1 No. 2 (2024): April 2024
Publisher : Universitas Muhammadiyah Gresik

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30587/jfspt.v1i2.7034

Abstract

PEF (Pulsed Electric Fields) adalah proses non termal yang melibatkan penggunaan pulse pendek (µs-ms) dengan voltase tinggi pada material yang diletakkan di antara dua elektroda. PEF dapat digunakan untuk proses ekstraksi. Hal ini dikarenakan PEF menyebabkan elektroporasi membran sel. Mekanisme elektroporasi yang disebabkan oleh PEF mekanismenya terbagi menjadi tiga fase, yaitu fase 1 (inisiasi pembentukan pori-pori dan destabilisasi sementara struktur membrane), fase 2 (pori-pori mengembang dan teragregasi), dan fase 3 (tahap final elektroporasi). Beberapa hasil penelitian menunjukkan bahwa PEF dapat digunakan untuk ekstraksi pigmen betanin dengan kekuatan medan Listrik antara 1-20 kV/cm.
Karakteristik Organoleptik Minuman Buah Naga merah (Hylocereus polyrhizus) Metode Osmosis Budiandari, Rahmah Utami; Nurbaya, Syarifa Ramadhani
Journal of Food Safety and Processing Technology (JFSPT) Vol. 1 No. 2 (2024): April 2024
Publisher : Universitas Muhammadiyah Gresik

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30587/jfspt.v1i2.7071

Abstract

Osmosis salah satu metode membuat sari buah dengan merendam buah dengan gula sehingga terjadi plasmolisis, air dan komponen buah keluar melalui membran semi permeabel. Buah naga merah (Hylocereus polyrhizus) tinggi antioksidan, pigmen betasianin. Kebaharuan penelitian ini mengukur tingkat kesukaan panelis dan mutu minuman sari buah. Tujuan penelitian ini adalah karakterisasi mutu organoleptik minuman buah naga merah dan tingkat kesukaan panelis. Penelitian dilaksanakan dengan uji organoleptik hedonik, data yang diperoleh duji friedman, dilanjutkan perlakuan terbaik. Hasil Hasil menunjukkan bahwa pada lama waktu osmosis 24 jam dan konsentrasi sukrosa 50% rerata organoleptik meliputi warna 3,13, aroma 3,77 dan rasa 3,47.
Karakteristik Organoleptik Cookies Umbi Ungu Menggunakan Metode Uji Ranking Nurbaya, Syarifa Ramadhani; Indahsari, Fitriyah Nur; Nasrullah, Fadinia Hariati; Wibowo, Tarisya Rhahma; Achmad, Azam Alhaqani; Budiandari, Rahmah Utami
Journal of Food Safety and Processing Technology (JFSPT) Vol. 2 No. 2 (2025): April 2025
Publisher : Universitas Muhammadiyah Gresik

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30587/jfspt.v2i2.9320

Abstract

Cookies juga merupakan salah satu produk bakery yang disukai masyarakat Indonesia sebagai makanan ringan. Formulasi yang digunakan adalah 30%, 50%, dan 70% tepung umbi ungu, dengan bahan tambahan tepung terigu, margarin, gula halus, dan kuning telur. Uji organoleptik melibatkan 30 panelis yang menilai aroma, rasa, dan tekstur. Hasil menunjukkan bahwa formulasi dengan 30% tepung umbi ungu lebih disukai secara keseluruhan dibanding formulasi lainnya. Parameter aroma dan rasa tidak menunjukkan perbedaan signifikan berdasarkan analisis ANOVA, namun parameter tekstur menunjukkan perbedaan nyata, di mana formulasi 30% menghasilkan tekstur paling renyah. Cookies dengan tepung umbi ungu berpotensi menjadi alternatif makanan ringan yang rendah gluten dengan kandungan serat tinggi.
Profil Warna dan Karakterisik Organoleptik Tepung Daun Kelor (Moringa oleifera) Variabel Suhu dan Lama Pengeringan Budiandari, Rahmah Utami; Nurbaya, Syarifa Ramadhani; Hudi, Lukman; Agustini, Ida
Journal of Food Safety and Processing Technology (JFSPT) Vol. 2 No. 2 (2025): April 2025
Publisher : Universitas Muhammadiyah Gresik

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30587/jfspt.v2i2.9439

Abstract

Kelor (Moringa oleifera) dikenal dengan superfood karena kandungan nutrisi yang sangat kaya dan bermanfaat bagi tubuh. Daun kelor mudah rusak setelah dipanen sehingga perlu dilakukan pengolahan untuk memperpanjang umur simpannya salah satunya dengan tepung daun kelor. Penelitian ini bertujuan mengetahuan pengaruh variabel suhu dan lama pengeringan terhadap karakteristik tepung daun kelor. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) faktorial dua faktor, faktor pertama suhu pengeringan (40°C, 43°C, 46°C) dan lama pengeringan (4,5,6) Jam. Pengamatan yang dilakukan karakteristik fisik dan organoleptik. Data dianalisis dengan analisis ragam dan uji BNJ. Hasil Perlakuan terbaik pada suhu 40°C lama pengeringan 5 jam, Warna lightness 55,51, redness (-0,77) dan yellowness 13,18, dan karakteristik organoleptik aroma 3,53, organoleptik warna 3,63.
Formulasi Minuman Serbuk Instan Jambu Merah (Psidium guajava L.) yang Dikeringkan dengan Metode Foam Mat Drying: The Formulation of Red Guava (Psidium guajava L.) Instant Powder Drink using Foam Mat Drying Method Nurbaya, Syarifa Ramadhani; Azara, Rima; Prihatiningrum, Andriani Eko; Kinanti, Kintan Sari; Widayanti, Silvi
Amerta Nutrition Vol. 9 No. 4 (2025): AMERTA NUTRITION (Bilingual Edition)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v9i4.2025.679-688

Abstract

Background: Red guava juice offers various benefit yet its shelf life is short. Processing red guava juice into powder extends the shelf life of the product. The foaming method or foam mat drying was employed in this research to produce red guava juice powder, using Maltodextrin as the filler, egg white as the foaming agent and sucrose to taste. Objectives: This research examined the physical and chemical characteristics of the red guava instant powder drink to determine the best formulation. Methods: The first step of research was the production guava juice powder with different maltodextrin concentrations (5%, 10%, 15%) and egg white concentrations (3%, 6%, 9%). The formulation of guava juice instant powder drink involved the addition of different sucrose concentrations (10%, 20%, 30%) and guava juice powder to water ratios (1:5, 1:10, 1:15). Physical characteristics were observed, including the bulk density, solubility, color (L, a, b), and viscosity. The chemical characteristics that included total carotene and vitamin C content were also examined. The most optimal treatment from the second step underwent the proximate analysis and sodium content test, which data were analyzed using analysis of variance (ANOVA) and Tukey/HSD test. Results: The use of 15% maltodextrin and 3% egg white showed the most optimal result, and the use of 30% sucrose concentration and 1:5 guava juice powder to water ratio was determined as the best formulation. Conclusions: Red guava instant powder drink is an instant powder drink product that uses natural ingredients. One packet of red guava instant powder drink contains a total of 76 kcal of energy.
Optimasi Proses Pembuatan Kombucha Daun kelor (Moringa oleifera L.) Kajian Konsentrasi Sukrosa dan Lama Fermentasi Sebagai Minuman Probiotik menggunakan Response Surface Methodology Budiandari, Rahmah Utami; Hikmah, Allysa Rowihatunnufus; Nurbaya, Syarifa Ramadhani; Prihatiningrum, Andriani Eko; Indahsari, Fitriyan Nur
Agroteknika Vol 8 No 4 (2025): Desember 2025
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55043/agroteknika.v8i4.268

Abstract

Kombucha umumnya berbahan dasar teh hitam atau teh hijau, untuk meningkatkan nilai gizi dan bioaktivitas, penelitian modern telah mengalihkan fokus ke diversifikasi substrat, salah satunya adalah daun kelor (Moringa oleifera). Penelitian ini bertujuan untuk mengetahui kondisi optimum kombucha daun kelor terhadap karakteristik dari metode respons permukaan RSM variabel lama fermentasi dan konsentrasi sukrosa. Optimasi kombucha dilakukan dengan metode Response Surface Methodology (RSM) dua variabel bebas yakni konsentrasi sukrosa (X1) (10, 20, 30%) dan lama fermentasi (X2) (96, 144, 192 jam), terhadap respons total flavonoid. Hasil kombucha optimal pada perlakuan 20% sukrosa dan lama fermentasi selama 144 jam, dengan respons total flavonoid sebesar 0,182 mgQE/g. Karakterisik kombucha optimal meliputi nilai Total Padatan Terlarut (TPT) 15,4°Brix, pH 4,6, Vitamin C 0,12% dan total gula 0,62% yang dapat digunakan sebagai minuman probiotik fungsional bernilai ekonomi tinggi.
Characteristics of Betacyanin Natural Food Coloring from Red Dragon Fruit Peel (Water Bath Assisted Solvent Extraction Method): Karakteristik Pewarna Pangan Alami Betasianin dari Kulit Buah Naga Merah (Ekstraksi Metode Water Bath Assisted Solvent Extraction) Syarifa Ramadhani Nurbaya; Ida Agustini Saidi; Syamsudduha Syahrorini; Miftahul Nahdiya
Academia Open Vol. 8 No. 2 (2023): December
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/acopen.8.2023.7274

Abstract

Natural food color are now widely used in food products because they have no side effects that are harmful to the health of the human body. Red dragon skin is one of the sources of natural food coloring. Red dragon skin contains betasianin pigment which produces red-violet. Research aims to determine the effect of the type of solvent and extraction temperature on the characteristics of the Betasianin pigment extract. Betasianin pigment is extracted using the decox method. The parameters measured are colors (L, a, b), pH, and betasianin pigment content. Research uses a randomized group design. Betacyanin pigment from red dragon fruit skin can be extracted using the water bath assisted solvent extraction method. An effective solvent used for the extraction of betacyanin pigment is distilled water and NaCl. Betacyanin pigment can be a natural colorant in food products. Highlights: Optimal Solvent Selection: Distilled water and NaCl are effective solvents for betacyanin pigment extraction, enhancing natural food colorant potential. Influence of Extraction Temperature: Study investigates how extraction temperature impacts betacyanin pigment content and color characteristics. Application in Food Industry: Betacyanin pigment from red dragon fruit skin offers a safe and vibrant natural coloring option for food products. Keywords : betacyanin, extraction, red dragon fruit peel
Heating Duration and Stabilizers Determine Red Dragon Fruit Marmalade Quality: Durasi Pemanas dan Stabilisator Menentukan Kualitas Selai Buah Naga Merah Anastasya Virnanda; Syarifa Ramadhani Nurbaya
Academia Open Vol. 10 No. 2 (2025): December
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/acopen.10.2025.8878

Abstract

General Background: Red dragon fruit (Hylocereus polyrhizus) is rich in bioactive compounds but has high moisture content and limited shelf life, necessitating processing into semi-wet products such as marmalade. Specific Background: The quality of marmalade is closely related to thermal processing conditions and the use of stabilizing agents that govern gel formation, consistency, and sensory acceptance. Knowledge Gap: Limited information is available regarding how variations in heating duration and stabilizer type jointly determine the organoleptic characteristics of red dragon fruit marmalade. Aims: This study aimed to determine the combined role of heating time (20, 40, and 60 minutes) and stabilizer type (CMC 0.4%, pectin 0.4%, carrageenan 0.4%) on sensory properties of the product. Results: Factorial randomized block analysis revealed a significant interaction on texture and spreadability, while color, aroma, and taste showed no statistically significant differences across treatments.  Novelty: The study provides comparative organoleptic evidence for three commonly used hydrocolloids under controlled thermal regimes in red dragon fruit marmalade processing. Implications: These findings offer practical guidance for food technologists and small-scale processors in selecting appropriate heating conditions and stabilizers to obtain desirable sensory characteristics while utilizing perishable tropical fruit resources. Highlights: Interaction of processing variables was significant for texture and ease of spreading. Visual appearance, aroma perception, and flavor acceptance remained statistically similar across treatments. Longer thermal exposure produced firmer gel structure and darker product appearance. Keywords:Red Dragon Fruit; Marmalade; Heating Time; Stabilizer Type; Organoleptic Properties
A Perbandingan Pelarut dan Durasi Transesterifikasi Terhadap Sifat Fisikokimia Biodiesel Berbasis Limbah Minyak Goreng Bekas: Comparison of Solvent and Transesterification Duration on the Physicochemical Properties of Used Cooking Oil-Based Biodiesel Indahsari, Fitriyah Nur; Sari, Poppy Diana; Nurbaya, Syarifa Ramadhani; Budiandari, Rahmah Utami; Hartati, Rukmi Sari
Jurnal Ilmiah Teknologi Pertanian Agrotechno Vol. 11 No. 1 (2026): April
Publisher : Fakultas Teknologi Pertanian, Universitas Udayana Gedung GA, Fakultas Teknologi Pertanian, Universitas Udayana Jl. Raya Bukit Jimbaran, Jimbaran, Kuta Selatan, Bali Telp/Fax: (0361) 701801

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JITPA.2026.v11.i01.p01

Abstract

Peningkatan penggunaan minyak goreng menghasilkan limbah yang berdampak negatif terhadap lingkungan dan kesehatan jika tidak dikelola dengan baik. Penelitian ini bertujuan untuk mengetahui pengaruh pelarut dan durasi transesterifikasi terhadap karakteristik fisikokimia biodiesel yang dihasilkan dari minyak goreng bekas. Penelitian ini menggunakan rancangan acak kelompok (RAK) sederhana dengan dua faktor perlakuan yaitu pelarut (sodium metoksid dan sodium etoksid) dan durasi transesterifikasi (30, 60, 90, 120, 150). Biodiesel dianalisis berdasarkan parameter seperti densitas, kadar air, bilangan asam serta komposisi metil ester menggunakan Gas Chromatography-Mass Spectrometry (GC-MS). Penelitian penelitian menunjukkan bahwa biodiesel yang dihasilkan menggunakan natrium metoksid memiliki densitas dan kadar air lebih rendah, serta bilangan asam lebih stabil dibandingkan natrium etoksid. Waktu transesterifikasi optimum adalah 90 menit menggunakan natrium metoksid. Analisis GC-MS menunjukkan bahwa biodiesel dengan durasi transesterifikasi optimum mengandung metil ester sebesar 97,895%, yang memenuhi persyaratan Standar Nasional Indonesia (SNI 7182:2015). Dengan demikian, penggunaan minyak goreng bekas berpotensi menjadi bahan baku biodiesel yang berkelanjutan dan ramah lingkungan.
Co-Authors Achmad, Azam Alhaqani Agustini, Ida Al Machfudz Al Machfudz, Al Machfudz Anastasya Virnanda andriani eko Andriani Eko Prihatiningrum, Andriani Eko Anggita Dhea Novita Atik Wahyuni Atik Wahyuni Awanda Rizky Amalia Budiandari, Rahma Utami Dieo Riezma Elfahira Elshiva, Danya Mozza Endik Deni Nugroho Erni Sofia Murtini fitriyah nur Hikmah, Allysa Rowihatunnufus Ida Agustini Saidi Indahsari, Fitriyah Nur Indahsari, Fitriyan Nur Intan Rohma Nurmalasari Kinanti, Kintan Sari Kusumawati, Elena Febri Lailis Sabilah Lukman Hudi M. Vikri Baihaggi Vikri Machfudz, Al mariah alqibtiyah Maulidiyah, Innaki Ramadhani Maylina Ilhami Khurniyati Miftahul Nahdiya Muhammad Ainur Rafdiansyah Mutaqqien, Hexandria Abdullah 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 Rahmah Utami Budiandari Ramadhania, Rizky Laila RIMA AZARA Rizka Faticha Sari Rizka Robiatul Adawiyah Rukmi Sari Hartati Silvi Widayanti Suseto, Amaliya Tuzzur Rikhah Putri Syahrorini, Syamsudduha Teti Estiasih Wibowo, Tarisya Rhahma Widayanti, Silvi Widya Dwi Rukmi Putri Yunita Khilyatun Nisak