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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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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.
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
Ohmic Heating Produces Stable Betacyanin Extract From Dragon Fruit Peel: Pemanasan Ohmik Menghasilkan Ekstrak Betasianin Stabil dari Kulit Buah Naga Elena Febri Kusumawati; 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.10.2025.8230

Abstract

General Background: Natural plant pigments are increasingly utilized as alternatives to synthetic food colorants, including betacyanin compounds. Specific Background: Red dragon fruit peel contains betacyanin and is largely underutilized, while ohmic heating offers rapid and uniform extraction technology. Knowledge Gap: Limited studies evaluate solvent variation and electrical voltage in ohmic heating extraction related to betacyanin stability under pH and storage temperature conditions. Aims: This study examines the role of solvent type and electrical voltage in extracting betacyanin from red dragon fruit peel and evaluates pigment stability based on pH and temperature storage. Results: Extraction using distilled water, NaCl 0.25%, and citric acid 0.25% with 30V–50V treatments showed no significant difference in betacyanin content at pH 5 and 7. Storage in refrigerator and incubator conditions produced similar pigment stability, although incubator storage altered lightness values. Novelty: This study combines solvent and voltage variation in ohmic heating extraction with stability testing across pH and storage conditions. Implications: The findings support red dragon fruit peel utilization as a natural pigment source and provide reference for ohmic heating extraction processes in food applications. Highlights: Variation of Extraction Liquids and Electrical Treatments Generated Comparable Pigment Content Stability Under PH Modification. Cold Storage Maintained Chromatic Properties Across Tested Treatments. Elevated Storage Temperature Altered Brightness Measurement Characteristics. Keywords: Betacyanin Pigment, Ohmic Heatin, Red Dragon Fruit Peel, Solvent Variation, Electrical Voltage
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.
Pengaruh Metode dan Kadar Pelarut Terhadap Ekstrak Klorofil Berbasis Daun Pepaya dan Daun Bayam mariah alqibtiyah; fitriyah nur; poppy diana; syarifa ramadhani; andriani eko
Jurnal Teknologi Pangan dan Produk Pertanian Vol 2 No 01 (2026): Jurnal Teknologi Pangan dan Produk Pertanian (JTePP)
Publisher : Universitas Widyagama Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31328/jtepp.v2i01.970

Abstract

Klorofil merupakan pigmen hijau alami yang memiliki peran penting dalam fotosintesis serta berpotensi dimanfaatkan sebagai antioksidan dan pewarna alami pada industri pangan, farmasi, dan kosmetik. Penelitian ini bertujuan untuk menganalisis pengaruh jenis pelarut (aseton dan etanol) serta konsentrasi natrium bikarbonat (NaHCO₃) terhadap hasil ekstraksi klorofil dari daun pepaya (Carica papaya L.) dan daun bayam (Amaranthus sp.). Penelitian dilakukan melalui dua tahap, yaitu persiapan bahan baku berupa pembuatan bubuk daun, kemudian ekstraksi selama 48 jam menggunakan pelarut sesuai perlakuan. Parameter yang diamati meliputi kadar air, rendemen, pH, klorofil a, klorofil b, dan total klorofil. Data dianalisis menggunakan ANOVA dan uji BNJ taraf 5%. Hasil penelitian menunjukkan bahwa pelarut aseton menghasilkan kadar klorofil lebih tinggi dibandingkan etanol pada seluruh perlakuan. Konsentrasi NaHCO₃ 3% merupakan kondisi optimal dengan total klorofil tertinggi, yaitu 10,597% pada daun pepaya dan 9,616% pada daun bayam menggunakan pelarut aseton. Selain itu, pH netral hingga sedikit basa terbukti mampu menjaga stabilitas klorofil dan mencegah degradasi pigmen selama ekstraksi. Secara umum, daun pepaya memiliki kandungan klorofil lebih tinggi dibandingkan daun bayam. Dengan demikian, kombinasi pelarut aseton dan NaHCO₃ 3% merupakan perlakuan terbaik untuk ekstraksi klorofil, sedangkan daun pepaya berpotensi lebih besar sebagai sumber klorofil alami. Kata kunci: klorofil, daun pepaya, daun bayam, aseton, etanol, NaHCO₃.
Optimizing the Legality of MSME Products through Halal Certification Assistance in Jabon, Sidoarjo Poppy Diana Sari; Lukman Hudi; Syarifa Ramadhani Nurbaya; Atik Wahyuni; Muhammad Ainur Rafdiansyah; Lailis Sabilah
SINAR SANG SURYA Vol 10 No 2 (2026): Mei 2026
Publisher : UM Metro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24127/sss.v10i2.5170

Abstract

Micro, Small, and Medium Enterprises (MSMEs) play a vital role in the local economy, yet they still face challenges in product legality, particularly regarding halal certification. This community service initiative aims to optimize the legality of MSME products by providing halal certification assistance to bread and cake producers in Kedung Pandan Village, Jabon - Sidoarjo. This program is implemented by a community service team from the Food Technology Study Program at Muhammadiyah University of Sidoarjo, utilizing an educational approach, outreach, and direct assistance in the halal certification application process. The implementation method includes participant identification, education and outreach regarding halal certification regulations and procedures, and technical assistance in processing documents and submitting applications through the applicable system. The results of the activity demonstrated an increased understanding among participants regarding the importance of halal certification and product legality procedures. This was evident in the improved knowledge assessment results after the mentoring activity. This activity also raised awareness among MSMEs to improve the quality and safety of their products. As a form of program sustainability, partners expect continued assistance in obtaining Home Industry Product (P-IRT) permits and other training to improve the business capacity, competitiveness, and sustainability of MSMEs in the region. Thus, the program is expected to go beyond halal certification and contribute to strengthening the legality and overall development of MSMEs.
Karakteristik Fisiokimia Minuman Serbuk Siwalan Berbahan Dasar Buah Siwalan dan Buah Nanas Syarifa Ramadhani Nurbaya; M. Arief Setya Budi; Rima Azara; Lukman Hadi
BIOFOODTECH : Journal of Bioenergy and Food Technology Vol. 5 No. 1 (2026): JUNI
Publisher : Program Studi Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55180/biofoodtech.v5i1.2566

Abstract

The objective of this study was to determine the characteristics of siwalan powder beverages made from siwalan fruit (Borassus flabellifer L.) and pineapple (Ananas comosus). This study employed a factorial design with two factors. The first factor was proportion of siwalan and pineapple juice (90:10, 70:30, 50:50), while the second factor was the concentration of egg white powder (5%, 10%, 15%). The experiment was repeated three times. The best treatment was the siwalan powder drink (used foam mat drying method) with a siwalan-to-pineapple ratio of 90% : 10% and an egg white powder concentration of 10%, which had the following characteristics: moisture content 7.77%, vitamin C 0.05%, antioxidant activity 170.64 ppm (weak), solubility 43.26%, yield 18.01%, L* value of 81.57, a+ value of 4.84, and b+ value of 15.01. Siwalan powder drink can be one of the instant powdered beverages made from natural ingredients that are beneficial to health
Physicochemical Characteristics of Cucumber Sherbet on Various Pandan Wangi Juice Concentrations and Sweetener Types Syarifa Ramadhani Nurbaya; Rima Azara; Andriani Eko Prihatiningrum; Lukman Hudi; Danya Mozza Elshiva
AgriHealth: Journal of Agri-food, Nutrition and Public Health Vol 5, No 2 (2024): October
Publisher : Research and Development Center for Food, Nutrition and Public Health (P4GKM) LPPM UNS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/agrihealth.v5i2.92815

Abstract

Cucumbers can be processed into a frozen snack called sherbet. The problem with using cucumber in sherbet processing is its bland taste. Pandan wangi leaves (Pandanus amaryllifolius Roxb.) can be used to improve the flavor and aroma of cucumber sherbet. This study aimed to determine the effect of pandan wangi juice concentration and sweetener type on cucumber sherbet’s physical and chemical characteristics. The study used a factorial randomized group design consisting of 2 factors: the concentration of pandan wangi juice (5%, 10%, and 15%) and the type of sweetener (simple syrup, fructose, and honey). The physicochemical characteristics observed in this study include overrun, texture, color (L, a, b), melting time, total dissolved solids, vitamin C content, and total chlorophyll. The interaction between the concentration of pandan wangi juice and the type of sweetener significantly influenced the overrun of cucumber sherbet. The concentration of pandan wangi juice significantly influenced the texture, greenness (a-), yellowness (b+), and total chlorophyll. The type of sweetener significantly affects the yellowness (b+) value, melting time, and total soluble solids. The best treatment is pandan wangi juice with a concentration of 15% and fructose syrup as a sweetener type. Pandan wangi juice concentration and sweetener type can improve the characteristics of sherbet in terms of both physical and chemical properties. Cucumber sherbet combined with pandan wangi juice and certain sweeteners can be a healthy frozen snack.
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