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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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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).
Study of Diet Variations According to Patient Nutrition Needs on SF Hospital Nutrition Instalation. Rahmah Utami Budiandari; Al Machfud WDP; Mariah Alqibtiyah
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
Analysis of Halal Production Process in PGC Catering Sidoarjo Rima Azara; Fitriyah Nur Indahsari; Rahmah Utami Budiandari
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

Halal is often associated with food and beverages permissible for consumption, governed by regulations that ensure products do not contain prohibited elements. Catering is a food processing industry that must obtain halal certification. PGC Catering, established in Sidoarjo since 2016. This research aims to analyze critical points in the PGC Catering processing process. Methods used include interviews with the catering owner, observations, data analysis, and literature review. The results indicate that the selection of halal raw materials, along with their storage and processing, significantly impacts the halal status of the products produced. Additionally, the packaging and distribution processes are conducted with a focus on cleanliness and safety. In conclusion, PGC Catering meets the halal standards set by certification bodies, thereby enhancing Muslim consumer trust in the products offered
PENGARUH KONSENTRASI MALTODEKSTRIN DAN SARI JERUK NIPIS TERHADAP TINGKAT KESUKAAN ORGANOLEPTIK MINUMAN INSTAN MENTIMUN (Cucumis sativus L.) Mei Dita Fitrotus Zakiyah; Rahmah Utami Budiandari; Rima Azara; Ida Agustini Saidi
SAGU Vol. 23 No. 1 (2024): SAGU Journal – Agri. Sci. Tech., Maret, 2024, Vol. 23 : No. 1
Publisher : Fakultas Pertanian Universitas Riau

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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).
Antioxidant Activity of Kombucha Skin Juice Pineapple (Ananas comosus L.Merr) Instant Drink Powder Rahmah Utami Budiandari; Rima Azara; Lukman Hudi; Allysa Rowihatunnufus Hikmah
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 17, No 1 (2025): Vol. (17) No. 1, April 2025
Publisher : Agriculture Faculty

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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%.
Optimasi Proses Pembuatan Kombucha Daun kelor (Moringa oleifera L.) Kajian Konsentrasi Sukrosa dan Lama Fermentasi Sebagai Minuman Probiotik menggunakan Response Surface Methodology Rahmah Utami Budiandari; Allysa Rowihatunnufus Hikmah; Syarifa Ramadhani Nurbaya; Andriani Eko Prihatiningrum; Fitriyan Nur Indahsari
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.
Pendampingan Legalitas Usaha Asosiasi Pengusaha Nasyiatul Aisyiyah Wilayah Sidoarjo rahmah utami budiandari; Rima Azara; Nur Ravita Hanun; Atik Wahyuni; Fitriyah Nur Indahsari
SINAR SANG SURYA Vol 9 No 2 (2025): Agustus 2025
Publisher : UM Metro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24127/sss.v9i2.4241

Abstract

Pangan merupakan kebutuhan primer, yang harus aman, sehat, bermutu, layak dan terjangkau. Pangan halal saat ini menjadi halal mandatory yang harus diterapkan. sertifikasi halal menjadi salah satu kewajiban bagi pengusaha makanan minuman. syarat mendapatkan sertifikasi halal adalah memiliki legalitas usaha. pendampingan ini ditujukan kepada asosisasi pengusaha Nasyiatul (APUNA), baru 10 % pengusaha yang memliki legalitas sehingga perlu dilakukan pendampingan legalitas usaha dan penerapan GMP. Adapun hasil dari pengabdian ini adalah peningkatan kemampuan mitra tentang keamanan pangan. Keberlanjutan kegiatan ini monitoring penerapan produksi yang sesuai dengan standar Good Manufacturing Practice / GMP sehingga makanan yang dikomersialkan aman dan halal.
Inovasi Olahan Belimbing Wuluh Bernilai dari Dapur Komunitas Toga Desa Sumorame Candi Rima Azara; Lukman Hudi; Al Machfud WDP; Atik Wahyuni; Rahmah Utami Budiandari; Yesy Dwita Arvialika; Mochammad Affan Lesmana
SINAR SANG SURYA Vol 9 No 2 (2025): Agustus 2025
Publisher : UM Metro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24127/sss.v9i2.4253

Abstract

Belimbing wuluh (Averrhoa bilimbi L.) buah memiliki rasa asam, tinggi vitamin C, antioksidan, serat dan mineral. selama ini hanya digunaka bumbu masakan, perlu pengembangan turunan produk berbasis bilimbi  di masyarakat. Desa sumorame khususnya RW XI memiliki taman toga dan kelompok asman toga yang mudah di temukan dilingkungan sekitar rumah dan di taman asman toga. Belimbing wuluh mudah ditemukan dan melimpah sehingga perlu dilakukan diversifikasi. Diversifikasi bilimbi bertujuan agar belimbing wuluh memiliki nilai tambah dan dijadikan komoditas unggulan mitra. Hasil dari pengabdian ini adalah peningkatan kemampuan mitra tentang proses rekayasa diversifikasi produk berbasis belimbing wuluh.
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