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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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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
SAGU Vol. 23 No. 1 (2024): SAGU Journal – Agri. Sci. Tech., Maret, 2024, Vol. 23 : No. 1
Publisher : Fakultas Pertanian Universitas Riau

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

Abstract

Cucumber is a fresh fruit that is commonly consumed and is rich in vitamins and minerals. In addition, cucumber production is also abundant. Lime juice has a sour taste and is high in vitamin C. Both agricultural commodities have a short shelf life so that further processing is needed, namely instant powdered drinks using the foam mat drying method. This study aims to determine the organoleptic characteristics of instant cucumber powdered drinks. The study used Randomized Complete Block Design (RCBD) experiment, the first factor was the concentration of maltodextrin (15, 20, and 25%) and the second factor was the concentration of lime (5, 15, and 25%). The organoleptic test used a hedonic test, and the data were analyzed using the Friedman method. The organoleptic results in the treatment of 25% maltodextrin and 25% lime showed organoleptic color 3.47 (neutral), aroma 3.37 (neutral), texture 3.57 (like) and taste 3.93 (like).
Optimasi Proses Pembuatan Kombucha Daun kelor (Moringa oleifera L.) Kajian Konsentrasi Sukrosa dan Lama Fermentasi Sebagai Minuman Probiotik menggunakan Response Surface Methodology Budiandari, Rahmah Utami; Hikmah, Allysa Rowihatunnufus; Nurbaya, Syarifa Ramadhani; Prihatiningrum, Andriani Eko; Indahsari, Fitriyan Nur
Agroteknika Vol 8 No 4 (2025): Desember 2025
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55043/agroteknika.v8i4.268

Abstract

Kombucha umumnya berbahan dasar teh hitam atau teh hijau, untuk meningkatkan nilai gizi dan bioaktivitas, penelitian modern telah mengalihkan fokus ke diversifikasi substrat, salah satunya adalah daun kelor (Moringa oleifera). Penelitian ini bertujuan untuk mengetahui kondisi optimum kombucha daun kelor terhadap karakteristik dari metode respons permukaan RSM variabel lama fermentasi dan konsentrasi sukrosa. Optimasi kombucha dilakukan dengan metode Response Surface Methodology (RSM) dua variabel bebas yakni konsentrasi sukrosa (X1) (10, 20, 30%) dan lama fermentasi (X2) (96, 144, 192 jam), terhadap respons total flavonoid. Hasil kombucha optimal pada perlakuan 20% sukrosa dan lama fermentasi selama 144 jam, dengan respons total flavonoid sebesar 0,182 mgQE/g. Karakterisik kombucha optimal meliputi nilai Total Padatan Terlarut (TPT) 15,4°Brix, pH 4,6, Vitamin C 0,12% dan total gula 0,62% yang dapat digunakan sebagai minuman probiotik fungsional bernilai ekonomi tinggi.
Study of Diet Variations According to Patient Nutrition Needs on SF Hospital Nutrition Instalation. Budiandari, Rahmah Utami; WDP, Al Machfud; Alqibtiyah, Mariah
Journal of Halal Lifestyle and Sustainability Vol. 1 No. 2 (2025): Desember
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/jhlshls

Abstract

This article aims to determine the composition and diet variation according to patients nutritional needs at SF Hospital.  The methodology used was observation, interviews with nutrition staff, literature review, and qualitative data analysis. This article shows that different menus served every day,  tailored to the nutritional needs of consumers. The diet menu is tailored to each patient's energy needs to optimize the recovery process. Dietary food choices are also based on the patient's age, daily activity level, gender, and medical history
Pengujian Parameter Mutu Fisik Teh Herbal “Kalon Tea” CV GTS: Testing of Physical Quality Parameters of Herbal Tea “Kalon Tea” CV GTS Budiandari, Rahmah Utami; Sofiyah, Laila Tasnima; Fitriani, Maulidya
Journal of Food Industrial Technology Vol. 3 No. 1 (2026): Januari
Publisher : Journal of Food Industrial Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jofit.v3i1.6843

Abstract

Minuman teh herbal merupakan minuman yang terbuat dari bahan alami yang berkhasiat seperti batang, daun, biji, akar, bunga dan kulit buah tanaman yang bermanfaat untuk kesehatan, mampu mendetoksifikasi tubuh, serta tidak mengandung kafein. CV GTS merupakan salah satu perusahaan yang memproduksi teh herbal dan merupakan perusahaan jasa maklon yang didirikan sejak tahun 2012. Kalon tea adalah salah satu minuman teh herbal yang diproduksi oleh CV GTS. Mutu fisik, kimia maupun organoleptik dari produk tersebut sangat diperhatikan dengan melakukan beberapa pengujian parameter mutu yang sesuai. Tujuan dari penulisan artikel ini adalah untuk mengetahui bagaimana pengujian mutu fisik yang di CV GTS guna menjaga kualitas dari produk yang dihasilkan. Metode yang digunakan dalam penyusunan artikel ini adalah wawancara dengan pihak CV GTS, observasi, dan studi pustaka dari berbagai jurnal maupun artikel yang relevan. Berdasarkan hasil wawancara dan observasi yang telah dilakukan, didapatkan hasil bahwa Pengujian parameter mutu fisik berupa uji kebocoran telah dilakukan setiap hari dengan 30 menit sekali pengambilan sampel guna memastikan kualitas produk tetap terjaga. Dalam setiap proses produksi mulai dari penanganan bahan dasar hingga produk jadi telah dilakukan sesuai dengan standar sehingga mampu menjaga mutu produk tetap baik. Produk kalon tea yang melewati proses uji kebocoran, sebagian besar lolos dan layak dipasarkan.
Identifikasi senyawa antioksidan dan betasianin pada flower leather berbasis ekstrak bunga bougenville (Bougainvillea glabra) Sofiyah, Laila Tasnima; Budiandari, Rahmah Utami; Sari, Poppy Diana
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.
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
Quality Assessment of Used Palm Cooking Oil Processed by Microfiltration Using Whatman Filter Papers with Different Pore Sizes Poppy Diana Sari; Rukmi Sari Hartati; Syamsudduha Syahrorini; I Nyoman Setiawan; Rahmah Utami Budiandari; I Wayan Sukerayasa; Muhammad Ainnur Rafdiansyah
Journal of Applied Agricultural Science and Technology Vol. 10 No. 1 (2026): Journal of Applied Agricultural Science and Technology
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55043/jaast.v10i1.496

Abstract

Microfiltration is a preliminary treatment in the production of biodiesel. This method is characterized by its simplicity and its environmental friendliness. It can reduce foam production during the saponification process, which is generally concomitant with the esterification process. Furthermore, microfiltration process does not involve the use of chemicals. The micropore size of the filter greatly influences the quality of the biodiesel produced, given its impact on impurities present in the oil used. The present study sought to determine the effect of microporous membrane size on the quality of used frying oil. The treatment variables in this study were the micropore sizes of the Whatman filter paper used: 2.5 μm, 8 μm, 11 μm, 16 μm, 20 μm, and 25 μm. Meanwhile, the observation variables encompassed the free fatty acid (FFA) content, acid number, viscosity, and water content of the used cooking oil. The findings of the study indicate that the microfiltration treatment employing filter paper with 2.5 μm pore size yielded the best results, with free fatty acid (FFA) level, acid number, viscosity and water content of 0.00238%, 0.411 mg KOH/g, 3.2843 cSt and 0.00068%, respectively. In accordance with the stipulations outlined in the Indonesian National Standard (SNI) 7128:2015, the microfiltered oil obtained in this study is deemed suitable for use as a raw material in biodiesel production.
A Perbandingan Pelarut dan Durasi Transesterifikasi Terhadap Sifat Fisikokimia Biodiesel Berbasis Limbah Minyak Goreng Bekas: Comparison of Solvent and Transesterification Duration on the Physicochemical Properties of Used Cooking Oil-Based Biodiesel Indahsari, Fitriyah Nur; Sari, Poppy Diana; Nurbaya, Syarifa Ramadhani; Budiandari, Rahmah Utami; Hartati, Rukmi Sari
Jurnal Ilmiah Teknologi Pertanian Agrotechno Vol. 11 No. 1 (2026): April
Publisher : Fakultas Teknologi Pertanian, Universitas Udayana Gedung GA, Fakultas Teknologi Pertanian, Universitas Udayana Jl. Raya Bukit Jimbaran, Jimbaran, Kuta Selatan, Bali Telp/Fax: (0361) 701801

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JITPA.2026.v11.i01.p01

Abstract

Peningkatan penggunaan minyak goreng menghasilkan limbah yang berdampak negatif terhadap lingkungan dan kesehatan jika tidak dikelola dengan baik. Penelitian ini bertujuan untuk mengetahui pengaruh pelarut dan durasi transesterifikasi terhadap karakteristik fisikokimia biodiesel yang dihasilkan dari minyak goreng bekas. Penelitian ini menggunakan rancangan acak kelompok (RAK) sederhana dengan dua faktor perlakuan yaitu pelarut (sodium metoksid dan sodium etoksid) dan durasi transesterifikasi (30, 60, 90, 120, 150). Biodiesel dianalisis berdasarkan parameter seperti densitas, kadar air, bilangan asam serta komposisi metil ester menggunakan Gas Chromatography-Mass Spectrometry (GC-MS). Penelitian penelitian menunjukkan bahwa biodiesel yang dihasilkan menggunakan natrium metoksid memiliki densitas dan kadar air lebih rendah, serta bilangan asam lebih stabil dibandingkan natrium etoksid. Waktu transesterifikasi optimum adalah 90 menit menggunakan natrium metoksid. Analisis GC-MS menunjukkan bahwa biodiesel dengan durasi transesterifikasi optimum mengandung metil ester sebesar 97,895%, yang memenuhi persyaratan Standar Nasional Indonesia (SNI 7182:2015). Dengan demikian, penggunaan minyak goreng bekas berpotensi menjadi bahan baku biodiesel yang berkelanjutan dan ramah lingkungan.
AISYIYAH SUMORAME CANDI SIDOARJO KEMBANGKAN RUMPUT LAUT MENJADI PRODUK BERNILAI TINGGI Lukman Hudi; Andriani Eko Prihatiningrum; Poppy Diana Sari; Rahmah Utami Budiandari; Achmad Baihaqi
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.v10i2.5249

Abstract

Abstrak. Pengembangan produk crispy rumput laut Gracilaria verrucosa pada Aisyiyah Ranting Sumorame, Candi, Sidoarjo merupakan upaya strategis dalam meningkatkan pemberdayaan ekonomi perempuan berbasis potensi lokal. Program ini bertujuan mendorong kemandirian ekonomi anggota Aisyiyah melalui pengolahan rumput laut menjadi produk bernilai tambah dan memiliki daya saing pasar. Selama ini, rumput laut umumnya dijual dalam bentuk mentah dengan harga rendah, sehingga pengolahan menjadi crispy dapat meningkatkan nilai ekonomi sekaligus membuka peluang usaha rumah tangga. Gracilaria verrucosa termasuk alga merah (Rhodophyta) yang kaya senyawa bioaktif, serat pangan, vitamin, mineral, dan antioksidan yang bermanfaat bagi kesehatan. Produk crispy rumput laut memiliki potensi pasar yang luas karena termasuk camilan sehat rendah kalori dan tinggi serat yang sesuai dengan tren konsumsi masyarakat modern. Selain itu, penggunaan rumput laut dalam produk pangan terbukti meningkatkan kualitas sensorik, kandungan fenolik, aktivitas antioksidan, serta menekan pertumbuhan mikroba. Pengembangan produk berbasis rumput laut tidak hanya mendukung peningkatan pendapatan keluarga, tetapi juga mendorong tumbuhnya wirausaha baru berbasis agroindustri rumah tangga. Kata kunci: rumput_laut, Gracilaria _verrucosa, crispy, pemberdayaan_ekonomi
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