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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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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

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.
Physicochemical Characteristics of Cucumber Sherbet on Various Pandan Wangi Juice Concentrations and Sweetener Types Nurbaya, Syarifa Ramadhani; Azara, Rima; Prihatiningrum, Andriani Eko; Hudi, Lukman; Elshiva, Danya Mozza
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 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