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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 : academia open

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Influence of Sucrose and Scoby Concentration on Physical Characteristics of Pineapple Skin Kombucha: Pengaruh Konsentrasi Sukrosa dan Scoby terhadap Karakteristik Fisik Kombucha Kulit Nanas Rahmah Utami Budiandari; Andriani Eko Prihatiningrum; Rima Azara; Faiza Nur Aini
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.8.2023.6935

Abstract

This study investigates the impact of sucrose and Scoby concentration on the physical characteristics of kombucha made from pineapple skin juice. It was conducted using a randomized block design factorial with different sucrose and Scoby concentrations. The findings show that sucrose concentration significantly affected the total dissolved solids (TDS) of kombucha, while Scoby concentration had no significant effect. The highest TDS value was in the 5% sucrose concentration, and the lowest was in the 10% Scoby concentration. The study provides valuable insights for further research and applications in probiotic beverages and fermentation processes. Highlight: The study investigates the impact of sucrose and Scoby concentration on the physical properties of kombucha made from pineapple skin juice. Sucrose concentration significantly influences the total dissolved solids (TDS) of kombucha, while Scoby concentration shows no significant effect on TDS. The weight and thickness of the pellicle formed in kombucha are affected by both sucrose and Scoby concentrations, whereas the diameter remains unaffected. Keyword: Pineapple Skin, Kombucha, Sucrose Concentration, Scoby Concentration, Physical Characteristics.
The Chemical characteristic of Moringa leaf snack (Moringa oleifera) as a functional food to prevent stunting: Karakteristik Kimia Kudapan Daun Kelor (Moringa oleifera) sebagai Pangan Fungsional Pencegah Stunting Hesty Widowati; Rahmah Utami Budiandari; SMF Hanum; Krisjayanti Sukarno
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.8.2023.7277

Abstract

Stunting is malnutrition related to nutritional insufficiency in the past so that nutritional problems are chronic. The prevalence of stunting in Indonesia is higher than other ASEAN countries, ranking fifth in the world. Functional food can be used as an alternative in preventing toddler stunting, one of which is by adding Moringa leaves to the snacks that toddlers like, namely sempol and pudding. The purpose of this study was to determine the chemical characteristics of moringa leaf-based snacks, namely sempol and pudding. The study uses a nested design with two factors. The first factor is the type of preparations, namely sempol and pudding, while the second factor is the concentration of the addition of Moringa leaves, namely 5%, 10% and 15%. Data were analyzed using ANOVA and minitab. The research results showed no significant effect on the values of water content, ash content, protein and fat content in sempol and moringa pudding. Based on the test results, the water content of sempol with moringa 15% is 54%, with an ash content of 2.11%, a fat content of 1.56% and a protein content of 36.58%. Meanwhile, 15% Moringa pudding has a moisture content of 77.5%, ash content of 0.36%, fat content of 5.97%, and protein content of 17.26%. Highlights: Prevalence of Stunting: Stunting is a critical malnutrition issue, especially in Indonesia, ranking fifth globally among ASEAN countries, highlighting the urgent need for effective interventions. Functional Food Approach: Incorporating Moringa leaves into popular toddler snacks (sempol and pudding) offers a potential solution to combat stunting through improved nutritional value and dietary diversity. Chemical Characteristics Study: The research examines the impact of Moringa leaf concentration (5%, 10%, 15%) on water, ash, protein, and fat content in both snacks, providing valuable insights into their nutritional profiles. Keywords : Stunting, functional food, Moringa leaf snacks
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