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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 Journal SAGO Gizi dan Kesehatan Jurnal Pengabdian dan Peningkatan Mutu Masyarakat (JANAYU) Sinar Sang Surya: Jurnal Pusat Pengabdian kepada Masyarakat 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
Jurusan Teknologi Hasil Pertanian Fakultas Teknologi Pertanian Universitas Brawijaya
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Empowerment of Processing Butterfly Flower (Clitoria ternatea) as Functional Food in the Tambulampot RW XI Group at Sumorame Candi Sidoarjo Lukman Hudi; Rahmah Utami Budiandari; Andriani Eko Prihatiningrum; Alfrina Nabila Alhaq; Wiji Amelia Miranda
SINAR SANG SURYA Vol 8, No 2 (2024): Agustus 2024
Publisher : UM Metro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24127/sss.v8i2.3481

Abstract

Abstract Telang flowers are one type of tambulampot plant that is widely cultivated. The butterfly pea flower (Clitoria ternatea) is a flower that comes from vines which is also known as the butterfly pea flower, blue flower, or butterfly pea flower. This flower contains compounds that can be used as natural dyes, especially to provide a blue or purple color to food or drinks. This flower contains anthocyanins, such as high concentrations of sinensetin and ternatin, which give the flower its blue color. Anthocyanins have antioxidant and anti-inflammatory properties that can protect body cells from oxidative damage. Clitoria ternatea flowers also contain flavonoids such as kaempferol and quercetin, which have antioxidant and anti-inflammatory properties similar to anthocyanins. Several types of alkaloids are found in Clitoria ternatea flowers, such as serotonin and coumarin, which can have a relaxing effect on the body and nervous system. Several studies show that Clitoria ternatea flower extract can help lower blood sugar levels. In the application of food products, Clitoria ternatea flowers can be used to make traditional telang tea drinks, cake and ice cream toppings, for food coloring and so on.
Edukasi dan Sosialisasi keamanan pangan keluarga dan anak untuk Nasyiatul Aisyiyah Daerah Sidoarjo Rahmah Utami Budiandari; Rima Azara; Nur Ravita Hanun; Erika Puspita Sari; Eka Sabela
SINAR SANG SURYA Vol 8, No 2 (2024): Agustus 2024
Publisher : UM Metro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24127/sss.v8i2.3528

Abstract

Pangan merupakan kebutuhan primer. Bahan pangan haruslah aman, sehat, bermutu, layak dikonsumsi dan terjangkau, menerapkan prinsip keamanan pangan. Nasyiatul Aisyiyah adalah ortonom muhammadiyah yang berperan penting dalam pemenuhan kebutuhan dan keamanan makanan keluarga dan anak. Edukasi dan sosialiasi dillakukan kepada kader Nasyiatul Aisiyah Daerah Sidoarjo khusunya yang tergabung dalam pengusaha Nasyiatul Aisyiyah. Edukasi ini menjadi salah satu penyelesaian mitra tentang keamanan pangan baik dalam pemenuhan kebutuhan keluarga dan anak serta pengetahuan dasar dalam menjalankan usaha makanan dan minuman. Asosiasi Pengusaha Nasyiatul Aisyiyah (APUNA) yang memiliki legalitas baru 10% sehingga perlu diadakan edukasi dan sosialisasi ini sebagai dasar dalam penerapan proses pengolahan maknan yang baik. Adapun hasil dari pengabdian ini adalah peningkatan kemampuan mitra tentang keamanan pangan, keberlanjutan kegiatan ini nantinya diharapkan hingga APUNA memiliki legalitas untuk usahanya.
Pelatihan Penerapan GMP Pembuatan Dodol Rumput di Desa Kedung Pandan Kecamatan Jabon budiandari, rahmah utami; Hudi, Lukman; Prihatiningrum, Andriani Eko; Sahara, Zhahlya Amaldha
Jurnal Pengabdian dan Peningkatan Mutu Masyarakat (Janayu) Vol. 5 No. 2 (2024): Jurnal Pengabdian dan Peningkatan Mutu Masyarakat
Publisher : Universitas Muhammadiyah Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22219/janayu.v5i2.28675

Abstract

Purpose – The purpose of this activity is to provide knowledge and skill of Kedung Pandan Village;s people in optimizing the diversification of seaweed processed product into Dodol. Design/methodology/approach – The implement methods includes presentation, discussions, training and mentoring programs including training on the process of making dodol and applicaton of GMP, an evaluation stage Findings – Training activities are conducted by producing outpus such as seaweed porridge processing techniques, packaged dodol products. The evaluation results show the high desire of Kedung pandan village’s people to develop seaweed, that easy to find but innovation and creation are still needed so the product can become icon of Desa Wisata Bahari Tlocor Originality/Value – Through this community service, we can diversify seaweed, add value added of seaweed and created a snack icon for the Desa Wisata Bahari Tlocor
Characteristics of Cucumber Powder Drink (Cucumis sativus L.) With Addition of Lime Juice and Concentration of Maltodextrin Foam Mat Drying Method: Karakteristik Minuman Serbuk Mentimun (Cucumis sativus L.) Dengan Penambahan Sari Jeruk Nipis Dan Konsentrasi Maltodekstrin Metode Foam Mat Drying Zakiyah, Mei Dita Fitrotus; Budiandari, Rahmah Utami
Procedia of Engineering and Life Science Vol. 4 (2023): Proceedings of the 6th Seminar Nasional Sains 2023
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/pels.v4i0.1401

Abstract

This study aims to determine the effect of adding lime juice and maltodextrin concentration on the characteristics of cucumber powder drink (Cucumis sativus L.) using the foam mat drying method. The method used in this study was a randomized block design (RBD) using two factorials consisting of lime juice with a concentration of (5%, 15%, 25%) and a concentration of maltodextrin (15%, 20%, 25%). So that there were 9 treatment combinations. Each treatment was repeated 3 times, so that 27 trials were obtained. Data analysis was carried out using ANOVA and follow-up tests with a 5% level of Honest Significant Difference and organoleptic tests were analyzed using the Friedman test. The results showed that there was no interaction between the concentration of lime and the concentration of maltodextrin on the levels of vitamin C in cucumber powder, but there was an interaction between the concentration of lime and the concentration of maltodextrin on the solubility of cucumber powder. The results showed that the lowest value for the water content parameter was 17.5%, the highest value for vitamin C was 1.287% and the highest value for the solubility parameter was 147.16%.
Making Label Agricultural Processed Product Packaging Budiandari, Rahmah Utami; Muezzin, Bangkit
Kontribusia : Research Dissemination for Community Development Vol 7 No 1 (2024): Kontribusia, January
Publisher : OJS Universitas Muhammadiyah Gresik

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30587/kontribusia.v7i1.6889

Abstract

The label is the part of the product that provides information about the product, according to Tjipton, a label is a part of a product that provides information about the product, a label is part from packaging And can become part sign identifier (tags) Which attached on product. At the same time, Kotler revealed that labels are just a presentation product through picture Which designed in a way effective that is part integral in packaging, labels usually only contain the brand name and information about the product, solution is to create a label design for a product that is visually attractive and attractive according to the characteristics of the product, so packaging can be a factor To increase sales power, the label making process goes through several specific stages so that it is suitable and in accordance with the characteristics of a product so that the product is accepted the wider community, the process of making this label goes through several other stages such as the product tracking.
Aktivitas antioksidan dalam olahan makanan terfortifikasi tepung daun kelor (moringa oleifera) sebagai upaya pencegahan stunting Widowati, Hesty; Budiandari, Rahmah Utami; Hanum, Sri Mukhodim Faridah; Kartikasari, Dwi Ajeng
ARGIPA (Arsip Gizi dan Pangan) Vol 8 No 2 (2023)
Publisher : UHAMKA PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22236/argipa.v8i2.11599

Abstract

Moringa (Moringa Oleifera) is a food that has a million health benefits. The high content of nutritional value and bioactive compounds in Moringa can be used as an alternative food ingredient that can overcome and prevent malnutrition and stunting in children under five. The purpose of this study was to determine differences in antioxidant levels in foods made from moringa leaves (moringa nuget and moringa pudding). This study used a two-factor nested design. Factor 1 was the type of processed moringa, namely (P1) chicken nuget and (P2) pudding and the second factor was the concentration of the addition of moringa (K1) the addition of 5% moringa, (K2) the addition of 10% moringa, (K3) the addition of 15% moringa. So that 6 treatments were obtained and repeated 4 times so that 24 experimental units were obtained. The research method uses nested method analysis with α of 5%. Data analysis used Minitab 17 and Microsoft Excel 2013 software. The results of the analysis showed P 1.00 > 0.05, meaning that the effect was not significant on the antioxidant levels of processed moringa products. The IC50 value of each processed moringa nuget and pudding showed that the higher the antioxidant value was inversely proportional to the antioxidant activity. It can be concluded that in processed nuget, the best antioxidant activity was at a highest concentration of 15%, while in Moringa pudding at a lowest concentration of 5%.
PENGARUH KONSENTRASI MALTODEKSTRIN DAN SARI JERUK NIPIS TERHADAP TINGKAT KESUKAAN ORGANOLEPTIK MINUMAN INSTAN MENTIMUN (Cucumis sativus L.) Zakiyah, Mei Dita Fitrotus; Budiandari, Rahmah Utami; Azara, Rima; Saidi, Ida Agustini
Jurnal Sagu Vol 23, No 1 (2024)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/sagu.23.1.p.%p

Abstract

Cucumber are fresh fruit that are commonly consumed, a source of vitamins and minerals, abundant production. Lime juice has a sour taste, high in vitamin C. Both agricultural product commodities have a short shelf life, so processing is required, namely instant powder drink using foam mat drying method. The purpose of this research to determine organoleptic characteristic od cucumber instan drink. This research used RBD  factorial, first factor was maltodextrin concentration (15%, 20%, 25%)and second factor was lime juice concentration (5%, 15%, 25%). Organoleptic characteristic used hedonic scale, data were analyzed used friedmen method. The  best result at 25% maltodextrin concentration and 25% lime juice concentration showed that colour organoleptic 3,47,  aroma organoleptic  3,37, texture organoleptic 3,57 and taste organoleptic 3,93
Edukasi dan Simulasi Proses Pembuatan Tepung Daun Singkong di Desa Kedungpangan Sidoarjo Saidi, Ida Agustini; Budiandari, Rahmah Utami; Azara, Rima; Nurbaya, Syaraifa Ramadhani
Jurnal Pengabdian dan Peningkatan Mutu Masyarakat (Janayu) Vol. 6 No. 1 (2025): Jurnal Pengabdian dan Peningkatan Mutu Masyarakat (In Press)
Publisher : Universitas Muhammadiyah Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22219/janayu.v6i1.31605

Abstract

Purpose – The purpose of this activity is to provide knowledge and skill of Kedung Pandan’s people in optimizing the diversification of cassava leaf processed into flour. Design/methodology/approach – The implement methods includes presentation, discussions, training and mentoring programs including training on the process of making dodol and applicaton of Good Manufacturing Practices or GMP, an evaluation stage. Findings – Training activities are conducted by producing outpus such as seaweed porridge processing techniques, packaged dodol products. The evaluation results show the high desire of Kedung pandan village’s people to develop seaweed, that easy to find but innovation and creation are still needed so the product can become icon of Desa Wisata Bahari Tlocor. Originality/Value – Through this community service, we can diversify seaweed, add value added of seaweed and created a snack icon for the Desa Wisata Bahari Tlocor.  
Penerapan Good Manufacturing Practice Pada UMKM Bakery dan Cookies Melalui Revitalisasi Prosedur Sanitasi Wahyuni, Atik; Budiandari, Rahmah Utami; Hudi, Lukman
SINAR SANG SURYA Vol 8, No 2 (2024): Agustus 2024
Publisher : UM Metro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24127/sss.v8i2.3465

Abstract

Penerapan GMP ini seringkali diabaikan penerapannya oleh industri, oleh sebab itu pemerintah membuat peraturan dalam surat kementrian kesehatan RI No.23/MEN.KES/SKJ/1978, dimana dalam peraturan tersebut dijelaskan tentang pedoman ataupun cara memproduksi makanan dan minuman yang baik dan benar. Somwang et al. (2013), menyatakan aspek GMP dalam penanganan makanan terdiri dari pekerja, produksi makanan, pemeliharaan, bangunan dan fasilitas, peralatan, dan sanitasi. Fasilitas pembersihan lingkungan, bangunan dan pencucian peralatan pada pembuatan bakery and cookies ini minimal harus tersedia alat seperti sapu, sikat, pel dan kain lap, dilengkapi tempat sampah yang tertutup serta tempat pencucian standar industri makanan. Permasalahan mitra UMKM bakery and cookies di desa Sumorame kabupaten Sidoarjo ini adalah belum adanya peralatan pembersihan yang memadai baik itu untuk pembersihan peralatan memasak dan juga peralatan pembersihan lokasi sekitar produksi dan Tempat pembersihan belum memenuhi Good Manufacturing Practice, hal ini dapat dilihat dari area kitchen sink yang masih menggunakan bak plastik (ember) yang di tambahkan kran dan tidak ada pipa saluran pembuangan. Adapun hasil dari dilakukannya pengabdian ini adalah berupa penyediaan alat kitchen sink untuk pembersihan peralatan serta tersedianya standar operasional prosedur untuk pembersihan peralatan. 
Empowerment of Processing Butterfly Flower (Clitoria ternatea) as Functional Food in the Tambulampot RW XI Group at Sumorame Candi Sidoarjo Hudi, Lukman; Budiandari, Rahmah Utami; Prihatiningrum, Andriani Eko; Alhaq, Alfrina Nabila; Miranda, Wiji Amelia
SINAR SANG SURYA Vol 8, No 2 (2024): Agustus 2024
Publisher : UM Metro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24127/sss.v8i2.3481

Abstract

Abstract Telang flowers are one type of tambulampot plant that is widely cultivated. The butterfly pea flower (Clitoria ternatea) is a flower that comes from vines which is also known as the butterfly pea flower, blue flower, or butterfly pea flower. This flower contains compounds that can be used as natural dyes, especially to provide a blue or purple color to food or drinks. This flower contains anthocyanins, such as high concentrations of sinensetin and ternatin, which give the flower its blue color. Anthocyanins have antioxidant and anti-inflammatory properties that can protect body cells from oxidative damage. Clitoria ternatea flowers also contain flavonoids such as kaempferol and quercetin, which have antioxidant and anti-inflammatory properties similar to anthocyanins. Several types of alkaloids are found in Clitoria ternatea flowers, such as serotonin and coumarin, which can have a relaxing effect on the body and nervous system. Several studies show that Clitoria ternatea flower extract can help lower blood sugar levels. In the application of food products, Clitoria ternatea flowers can be used to make traditional telang tea drinks, cake and ice cream toppings, for food coloring and so on.
Co-Authors Achmad Baihaqi Achmad, Azam Alhaqani Adawiyah, Ro’biatul Agustini, Ida Al Machfudz Alfrina Nabila Alhaq Alhaq, Alfrina Nabila Alqibtiyah, Mariah Andriani Eko Prihatiningrum, Andriani Eko Anggita Dhea Novita Arvialika, Yesy Dwita Atik Wahyuni Azizah, Idha Noer Bastian, Fahmi Yudas Eka sabela Eka Sabela Eri Nafisah Erika Puspita Sari Faiza Nur Aini Fitriani, Maulidya Hanum, SMF Hikmah, Allysa Rowihatunnufus I Nyoman Setiawan I Wayan Sukerayasa Ida Agustini Saidi Indahsari, Fitriyah Nur Indahsari, Fitriyan Nur Kartikasari, Dwi Ajeng Krisjayanti Sukarno Lesmana, Mochammad Affan Lilin Nur Indah Sari Linda Wige Ningrum Linda Wige Ningrum Lukman Hudi Lukman Hudi M.Rizki Firbiono Hardiadana Maziya, Zidny Miranda, Wiji Amelia 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 Rizka Faticha Sari Rizka Robiatul Adawiyah Robiatul Adawiyah Rokhania, Atik Rukmi Sari Hartati Rukmi Sari Hartati Sabela, Eka Sahara, Zhahlya Amaldha Sari, Erika Puspita SIMON BAMBANG WIDJANARKO SMF Hanum Sofiyah, Laila Tasnima Sri Mukhodim Faridah Hanum Sukarno, Krisjayanti Syaiful Anam Syamsudduha Syahrorini Syarifa Ramadhani Nurbaya Syarifa Ramadhani Nurbaya Ujwalita Kumara Amaranggana WDP, Al Machfud WDP, Al Machfudz Wibowo, Tarisya Rhahma Widowati, Hesty Wiji Amelia Miranda Zakiyah, Mei Dita Fitrotus