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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 Academia Open 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 Journal of Food Industrial Technology
Rahmah Utami Budiandari
Jurusan Teknologi Hasil Pertanian Fakultas Teknologi Pertanian Universitas Brawijaya
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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.
Edukasi dan Sosialisasi keamanan pangan keluarga dan anak untuk Nasyiatul Aisyiyah Daerah Sidoarjo Budiandari, Rahmah Utami; Azara, Rima; Hanun, Nur Ravita; Sari, Erika Puspita; Sabela, Eka
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.
Pengaruh perlakuan blanching dan proporsi terhadap kualitas penyedap rasa alami dari jamur tiram dan jamur merang Rima Azara; Rahmah Utami Budiandari; Syarifa Ramadhani Nurbaya; Robiatul Adawiyah

Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v15i2.5458

Abstract

Straw mushrooms (Volvariella volvacea) and oyster mushrooms (Pleurotus ostreatus) contain natural glutamic acid which has the ability to provide a high-quality taste that is similar to the taste produced by Monosodium glutamate, making it suitable for use as a natural flavoring powder. This research uses RAK which is arranged factorially, namely the blanching method and the proportion of straw mushrooms (Volvariella volvacea) and oyster mushrooms (Pleurotus ostreatus). Based on the analysis of variance, it was found that there was an interaction between the blanching method and the proportion of straw and oyster mushrooms on physical analysis, namely yield, chemical analysis, namely water content and protein content and had no significant effect on organoleptic analysis. The best treatment results were the natural mushroom flavoring treatment with steamed blanching treatment and a mushroom proportion of 50%:50% (B1P2) which showed a yield of 3.69%, a lightness value of 74.31, a redness value of 5.74, a yellowness value of 14.30, water content 6.94%, protein content 41.36%, color organoleptic test 3.87 (like – really like), taste organoleptic test 3.20 (like) and aroma organoleptic test 3.20 (like). The aim of the research This is to determine the effect of the blanching method and the proportion of straw mushrooms (Volvariella volvacea) and oyster mushrooms (Pleurotus ostreatus) on the quality of the natural flavoring of mushrooms
Pengaruh lama fermentasi terhadap aktivitas antioksidan kombucha kunyit (Curcuma longa L.) sebagai minuman probiotik Eri Nafisah; Linda Wige Ningrum; Rahmah Utami Budiandari; Lukman Hudi
Jurnal SAGO Gizi dan Kesehatan Vol 5, No 3A (2024): Agustus
Publisher : Poltekkes Kemenkes Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/gikes.v5i3A.1750

Abstract

AbstractBackground: Turmeric (Curcuma longa L.) is an herbal plant containing, the active compound curcumin, which has antioxidant and antibacterial properties, and its antioxidant content is equivalent to that of vitamin C and E. The active component of turmeric can be used as a probiotic drink, called kombucha. Kombucha is a tea fermented by bacteria and yeast which produce organic acids and antioxidants. Objectives: This study aims to formulate turmeric kombucha high antioxidant compound and analyze the antioxidant activity of tumeric kombucha.Methods: This research used one-factor RCBD, carried out starting in September 2023 four months in the Microbiology and Food Biotechnology Laboratory of the Bachelor of Food Technology Department, Universitas Muhammadiyah Sidoarjo. This research used fermentation time as factor (3,5,7,9,11,13,15) days and  analysis of antioxidant activity was analyzed by DPPH method. The resulting data will be processed using ANOVA followed by the BNJ test at the 5% level.Results: The study showed that the time fermentation showed  the antioxidant activity of turmeric kombucha was 57,58 ppm – 189,90 ppm. Increasing freephenol levels during fermentation will increases the antioxidant activity of kombucha.Conclusion: The fermentation time of turmeric kombucha affected its antioxidant activity.
Antioxidant Activity of Kombucha Skin Juice Pineapple (Ananas comosus L.Merr) Instant Drink Powder Budiandari, Rahmah Utami; Azara, Rima; Hudi, Lukman; Hikmah, Allysa Rowihatunnufus
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 17, No 1 (2025): Vol. (17) No. 1, April 2025
Publisher : Agriculture Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

The purpose of this research was to determine the effect of tween 80 concentratin and drying temperature on the antioxidant activity of Kombucha Pineapple skin juice instan drink powder. This study used a Completely Randomized Block Design (CRD) factorial with nine treatments and three replications. First factor was tween 80 concentration (0,5%; 1%; 1,5%) and Second factor was drying temperature (50C, 60C, 70C). Data were statistically analyzed using analysis of variance (ANOVA) and then continued with Honestly Significantly Differential at 5% level. Results of the research showed that the increasing the concentration of tween 80 resulted in increasing antioxidant activity values, while the higher drying temperature resulted in decreasing antioxidant activity. The highest IC 50 value was in the 50C drying treatment with a tween 80 concentration of 1.5% with an antioxidant activity value of 45.40 ppm, the powder drink yield reached 22.59%.
Effect of Osmosis Time and Sucrose Concentration on The Antioxidant Activity of Red Dragon Fruit Juice (Hylocereus polyrhizus) : Efek Lama Osmosis dan Konsentrasi Sukrosa Terhadap Aktivitas Antioksidan (DPPH) Sari Buah Naga Merah (Hylocereus polyrhizus) Azizah, Idha Noer; Budiandari, Rahmah Utami; WDP, Al Machfudz
jurnal makanan tropis dan teknologi agroindustri Vol 4 No 01 (2023): January
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/jtfat.v4i01.1608

Abstract

Dragon fruit contains antioxidants, beta-carotene, ascorbic acid and dietary fiber content in the form of pectin. Antioxidant are chemical compounds that can donate one or more electrons to free radicals to inhibit free radical reactions. Red dragon fruit can be processed into natural red dragon fruit juice using osmosis extraction. Osmotic extraction is done by soaking the fruits with sugar, it is done so that the water comes out towards the media. The advantages of osmosis are also many of them are easy, natural manufacture, the tools used are simple so that the fruit juice produced is safe for consumption by humans. The purpose of this study to determine the antioxidant activity of red dragon fruit juice. Antioxidant activity testing was carried out using the DPPH method (1,1 Diphenyl-2-picrylhydrazyl). This research was conducted using a factorial Randomized Block Design (RAK) with the first factor being sugar concentration which consisted of 3 treatment levels, namely (25%, 50% and 75%) and the second factor was osmosis duration (12, 24, and 36 hours). The results showed that red dragon fruit juice in the 24-hour 50% treatment had the highest antioxidant activity with an IC50 value of 28.
Effect of Proportion of Flesh and Peel of Bligo (Benincasa Hispida) on The Organoleptic Characteristics of Bligo Pudding : Pengaruh Proporsi Daging dan Kulit Buah Bligo (Benincasa Hispida) Terhadap Karakteristik Organoleptik Puding Bligo Mutaqqien, Hexandria Abdullah; Nurbaya, Syarifa Ramadhani; Saidi, Ida Agustini; Budiandari, Rahmah Utami
jurnal makanan tropis dan teknologi agroindustri Vol 4 No 01 (2023): January
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/jtfat.v4i01.1610

Abstract

Bligo plant (Benincasa hispida) is a plant that is still in the same family as the Cucurbitaceae plant. This study utilized the pulp and peel of the bligo fruit (Benincasa hispida) to make pudding using various proportions, consisting of 6 treatment levels (proportion of bligo pulp with bligo peel are 100% : 0%, 80% : 20%, 60% : 40%, 40% : 20%, 0% : 100% . Data were analyzed using Friedman test, ANOVA statistical analysis and 5% BNJ follow-up test. The best treatment was the concentration of the proportion of bligo pulp and peel which showed in P3 treatment (bligo pulp 60% bligo peel 40%) with a color organoleptic test value of 2,47 (normal-like), aroma organoleptic test of 2,20 (normal-like), texture organoleptic test 3,23 (normal-like), and taste organoleptic test 2.83 (normal-like).
Karakteristik fisik minuman serbuk buah siwalan (Borassus flabellifer L.) kajian konsentrasi tween 80 dan lama pengeringan Rokhania, Atik; Budiandari, Rahmah Utami; Ningrum, Linda Wige; Hudi, Lukman

Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v16i1.4860

Abstract

Siwalan (Borassus flabellifer L.) atau lontar adalah tanaman palem yang dipanen di musim kemarau, untuk meningkatkan diversifikasi dan olahan buah siwalan maka diformulasikan minuman serbuk. Penelitian ini bertujuan menentukan karakteristik fiisk minuman serbuk buah siwalan berdasarkan konsentrasi tween 80 dan lama pengeringan. Penelitian ini menggunakan RAK faktorial, faktor pertama konsentrasi tween 80 (0,5%; 1%,1,5%) dan faktor kedua lama pengeringan (6 jam, 8 jam, 10 jam). Data dianalisis ANOVA dilanjutkan uji BNJ taraf signifikansi 5% apabila terdapat perbedaan nyata. Hasil penelitian menunjukkan pada konsentrasi tween 80 1% dan lama pengeringan 8 jam menunjukkan nilai rendemen 20.23±1.85%, nilai kelarutan 46.31±7.79% dan kadar air 5.99±1.53
Sifat fisikokimia marshmallow kulit buah naga merah (Holycereus polyrhizus) dengan perbedaan konsentrasi sari lemon dan gula pasir: Physicochemical properties of red dragon fruit peel marshmallow (Holycereus polyrhizus) with differences in lemon juice and sugar concentrations Azara, Rima; Budiandari, Rahmah Utami; Sari, Poppy Diana; Maziya, Zidny
TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Vol 16 No 2 (2025)
Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/qf0bre09

Abstract

The red dragon fruit peel (Hylocereus polyrhizus), which is often discarded as waste around 30–35% of the total fruit, has potential as a natural food colorant. One innovative use is as a raw material for marshmallow, a soft, spongy candy typically made from sugar, gelatine, colouring, and flavouring agents. Sugar addition plays a role in sweetness, texture, and appearance enhancement. Additionally, lemon juice can be used as a natural flavour due to its bioactive compounds such as flavonoids, limonoids, and high vitamin C content. This study aims to investigate the effect of different concentrations of granulated sugar and lemon juice on the physicochemical characteristics of marshmallow made from red dragon fruit peel. The study employed a randomized complete block design (RCBD) with two factors: sugar concentration (27%, 35%, 43%) and lemon juice concentration (0.7%, 1.3%, 1.9%) with three replications. Parameters observed included moisture content, ash content, vitamin C, total sugar, whiteness index, and hardness. The results showed no interaction between sugar and lemon juice. Sugar concentration significantly affected moisture content, ash content, total sugar, whiteness index, and hardness of the marshmallow. In contrast, lemon juice concentration did not have a significant effect on all measured parameters. Furthermore, vitamin C content showed no significant differences among treatments.
Co-Authors 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 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 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 Rafdiansyah, Muhammad Ainnur RIMA AZARA Rima Azara Rizka Faticha Sari Rizka Robiatul Adawiyah Robiatul Adawiyah Rokhania, Atik Rukmi Sari Hartati Sabela, Eka Sahara, Zhahlya Amaldha Sari, Erika Puspita SIMON BAMBANG WIDJANARKO Sofiyah, Laila Tasnima Sri Mukhodim Faridah Hanum Sukarno, Krisjayanti Syahrorini, Syamsudduha Syaiful Anam 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