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All Journal Jurnal Pangan dan Agroindustri EDUFORTECH Argipa (Arsip gizi dan Pangan) TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Agroteknika Kontribusia : Research Dissemination for Community Development Indonesian Journal of Cultural and Community Development Community Empowerment Journal SAGO Gizi dan Kesehatan Jurnal Pengabdian dan Peningkatan Mutu Masyarakat (JANAYU) Sinar Sang Surya: Jurnal Pusat Pengabdian kepada Masyarakat Jurnal Abdimas Indonesia : Jurnal Abdimas Indonesia Sagu Journal of Applied Agricultural Science and Technology PELS (Procedia of Engineering and Life Science) Journal of Tropical Food and Agroindustrial Technology Teknologi dan Industri Pertanian Indonesia Composite Journal of Halal Lifestyle and Sustainability Journal of Food Safety and Processing Technology Jurnal Ilmiah Teknologi Pertanian Agrotechno Journal of Food Industrial Technology Academia Open
Rahmah Utami Budiandari
Program Studi Teknologi Pangan, Universitas Muhammadyah Sidoarjo, Sidoarjo, Jawa Timur
Religion Agriculture, Biological Sciences & Forestry Arts 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 Dentistry Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Mathematics Mechanical Engineering Medicine & Pharmacology Nursing Physics Public Health Social Sciences Veterinary Other

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Journal : composite

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Optimasi proses pembuatan kombucha jahe (Zingiber officinale Rosc,) menggunakan metode respon permukaan Nara Belva Fedora; Rahmah Utami Budiandari
Composite : Jurnal Ilmu Pertanian Vol 7 No 2 (2025): Agustus
Publisher : University of Insan Cendekia Mandiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37577/composite.v7i2.884

Abstract

Ginger (Zingiber officinale Rosc.) can be optimized as a raw material for making kombucha because it contains many active compounds that are beneficial for health. Making kombucha is done with the help of Scoby which requires sugar media as a growth substrate. This study aims to determine the optimal conditions for making ginger kombucha. This study uses the surface response method with central composite design (CCD), the observed variables are sugar concentration and ginger concentration, with a total acid response. The results of the study on the optimum proportion have a desirability value of 0.845 at a sugar concentration of 10% and a ginger concentration of 75% with a total acid response of 0.582±0.012%. From the results of the optimum proportion, characterization was also carried out on antioxidant activity of 182.71 mg TE, vitamin C content of 0.02%, total sugar 0.76%, color, Total Dissolved Solids, pH, and organoleptic tests.
Identifikasi senyawa antioksidan dan betasianin pada flower leather berbasis ekstrak bunga bougenville (Bougainvillea glabra) Laila Tasnima Sofiyah; Rahmah Utami Budiandari; Poppy Diana Sari
COMPOSITE : Jurnal Ilmu Pertanian Vol. 8 No. 1 (2026): Januari
Publisher : University of Insan Cendekia Mandiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37577/composite.v8i1.1036

Abstract

Abstract belum tersedia.
Karakteristik fisikokimia penyedap rasa nabati hidrolisat tempe gembus dan jamur tiram menggunakan foam-mat drying Yesy Dwita Arvialika; Rahmah Utami Budiandari; Rima Azara
COMPOSITE : Jurnal Ilmu Pertanian Vol. 8 No. 2 (2026): Juli
Publisher : University of Insan Cendekia Mandiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37577/composite.v8i2.1038

Abstract

This study aimed to determine the effect of the proportion of tempe gembus and oyster mushroom on the physicochemical characteristics of a plant-based flavor enhancer produced by foam-mat drying. The study employed a single-factor Completely Randomized Design (CRD) with seven treatments: T1 (100:0), T2 (70:30), T3 (60:40), T4 (50:50), T5 (40:60), T6 (30:70), and T7 (0:100). The results showed that the proportion of tempe gembus and oyster mushroom significantly affected the water solubility index, color profile, glutamate content, and ash content of the plant-based flavor enhancer. Based on the effectiveness index analysis, the best treatment was T1 (100% tempe gembus), with the following characteristics: glutamate content of 19.47 mg/g, moisture content of 7.39%, ash content of 0.95%, water solubility index of 0.0933 g/mL, yield of 17.66%, and color profile (L: 79.02; a*: 3.45; and b*: 16.45).
Co-Authors Achmad Baihaqi Achmad, Azam Alhaqani Adawiyah, Ro’biatul Agustini, Ida Al Machfud WDP Al Machfudz Alfrina Nabila Alhaq Alhaq, Alfrina Nabila Allysa Rowihatunnufus Hikmah Allysa Rowihatunnufus Hikmah Andriani Eko Prihatiningrum Anggita Dhea Novita Arvialika, Yesy Dwita Atik Wahyuni Azizah, Idha Noer Bastian, Fahmi Yudas Eka Sabela Eri Nafisah Erika Puspita Sari Fahmi Yudas Bastian Faiza Nur Aini Fajar Sulastri Fitriani, Maulidya Fitriyah Nur Indahsari Fitriyah Nur Indahsari Fitriyan Nur Indahsari Hanum, SMF Hesty Widowati I Nyoman Setiawan I Wayan Sukerayasa Ida Agustini Saidi Indah Apriliana Sari Wulandari Indahsari, Fitriyah Nur Kartikasari, Dwi Ajeng Krisjayanti Sukarno Laila Tasnima Sofiyah Lesmana, Mochammad Affan Lilin Nur Indah Sari Linda Wige Ningrum Linda Wige Ningrum Lukman Hudi M.Rizki Firbiono Hardiadana Mariah Alqibtiyah Maziya, Zidny Mei Dita Fitrotus Zakiyah Metatia Mauliana Miranda, Wiji Amelia Mochammad Affan Lesmana Muezzin, Bangkit Muhammad Ainnur Rafdiansyah Mutaqqien, Hexandria Abdullah Nanag Dwi Prasetiyo Nara Belva Fedora Nasrullah, Fadinia Hariati Ningrum, Linda Wige Nur Ravita Hanun Nurbaya, Syaraifa Ramadhani Poppy Diana Sari Poppy Diana Sari Poppy Diana Sari, Poppy Diana Rima Azara Rima Azara Rima azara Rizka Faticha Sari Rizka Robiatul Adawiyah Robiatul Adawiyah Rokhania, Atik Ro’biatul Adawiyah Rukmi Sari Hartati Rukmi Sari Hartati Sabela, Eka Sahara, Zhahlya Amaldha Sari, Erika Puspita Satrio Sudarso SIMON BAMBANG WIDJANARKO SMF Hanum Sofiyah, Laila Tasnima Sri Mukhodim Faridah Hanum Sukarno, Krisjayanti Syahrorini, Syamsudduha Syaiful Anam Syarifa Ramadhani Nurbaya Ujwalita Kumara Amaranggana WDP, Al Machfud WDP, Al Machfudz Wibowo, Tarisya Rhahma Wiji Amelia Miranda Yesy Dwita Arvialika Yesy Dwita Arvialika Zakiyah, Mei Dita Fitrotus