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All Journal Jurnal Teknologi Pangan dan Hasil Pertanian Journal of Applied Food Technology Aplikasia: Jurnal Aplikasi Ilmu-Ilmu Agama Jurnal Mutu Pangan : Indonesian Journal of Food Quality JURNAL Al-AZHAR INDONESIA SERI SAINS DAN TEKNOLOGI Journal of Agri-Food Science and Technology (JAFoST) Food and Agro-industry (FAGI) Journal Food and Agro-industry (FAGI) Journal Prosiding Seminar Nasional Pemberdayaan Masyarakat (SENDAMAS)

Nadya Mara Adelina

Unknown Affiliation

Author-ID : 6686768

Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Education Electrical & Electronics Engineering Energy Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Public Health Social Sciences Other

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KARAKTERISTIK FISIKOKIMIA DAN SENSORI SELAI BENGKUANG DENGAN PENAMBAHAN KULIT BUAH NAGA MERAH SEBAGA PEWARNA ALAMI Nadya Mara Adelina; Wasiatul Maghfiroh; Bidadari Kiara Ramadhani Lubis; Nabila Kilka Ramadhan
The Journal of Teknologi Pangan Vol 3 No 2 (2022): Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering
Publisher : Faculty of Agricultural Technology

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Bengkuang (Pachyrhizus erosus) memiliki potensi yang besar untuk dapat dikembangkan menjadi produk olahan, seperti selai, karena nilai gizinya yang tinggi. Namun, produk yang dihasilkan dari bengkuang cendrung memiliki karakteristik sensori yang kurang disukai, terutama pada parameter warna. Kulit buah naga merah (Hylocereus polyrhizus) merupakan limbah yang mengandung berbagai zat gizi seperti serat, vitamin C, dan antosianin. yang merupakan pigmen berwarna merah. Pemanfaatan limbah kulit buah naga merah sebagai pewarna alami pada selai bengkuang bertujuan untuk meningkatkan penerimaan sensori dan meningkatkan zat gizi produk. Penelitan ini menggunakan empat formula selai bengkuang dengan perbedaan rasio penambahan kulit buah naga. Penambahan rasio kulit buah naga secara signifikan menurunkan kadar air dan pH produk selai yang dihasilkan. Sedangkan nilai total padatan terlarut, kandungan vitamin C, kadar antosianin, dan aktivitas antioksidan meningkat seiring dengan meningkatkan penggunaan rasio kulit buah naga pada selai. Pada uji organoleptik, formula 40% bengkuang dan 60% kulit buah naga memiliki skor yang paling tinggi (suka-sangat suka) di semua parameter yang diujikan (warna, rasa, aroma, tekstur, keseluruhan). Formula ini memiliki karakteristik yaitu memiliki warna merah keunguan, kadar air 21.67%, nilai pH 3.27, total padatan terlarut 65.14%, kadar antosianin 2.70 mg/100gram, kadar vitamin C 42.77 mg/100 gram, dan IC50 terhadap senyawa radikal DPPH 44.52 mg/mL. Pembuatan selai bengkuang dengan penambahan kulit buah naga ini diharapkan dapat memaksimalkan penggunaan bengkuang yang masih terbatas dan memberikan nilai tambah terhadap limbah kulit buah naga yang dihasilkan.

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Jicama (Pachyrhizus erosus) has a huge potential to be developed as an ingredient of processed food. The high content of nutrition compounds possessed by jicama could be utilized to produce health products, such as jam. However, the product developed using jicama has a less attractive sensory characteristic, especially for their color. On the other hand, dragon fruit peel is a waste product containing high fiber, vitamin C, and anthocyanin, which is the natural red pigment that can be used as natural colorant. The utilization of dragon fruit peel as a natural colorant for jicama jam aimed to improve the sensory properties and nutritional compounds of product. This research used four formulas of jicama jam with various ratios of additional dragon fruit peel. These results showed that the increasing ratio of dragon fruit peel to jam could significantly decrease the water content and acidity value (pH). However, total dissolved solids, vitamin C content, anthocyanin content, and antioxidant activity increased significantly as the increasing of dragon fruit peel ratio. Results for the sensory analyses concluded that the formula of jam with 40% of jicama and 60% of dragon fruit peel has the highest scores for all parameters evaluated among the others (color, taste, texture, aroma, overall). This formula has the characteristic of red-purple in color, water content 21.67%, acidity 3.27, total dissolved solids 65.14%, anthocyanin content 2.70 mg/100 g, vitamin C content 42.77 mg/100g, and IC50 for DPPH radical scavenging 44.52 mg/mL. This research was expected to boost the utilization of jicama and to improve the additional value of waste dragon fruit peel.

Karakteristik Sensori dan Fisikokimia Kukis dari Campuran Tepung Mocaf dan Tepung Kulit Buah Naga Adelina, Nadya Mara; Giovani, Sarah; Jameelah, Maryam; Rosianajayanti, Rosianajayanti; Assagaf, Syarifah Fatimah Zahra
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 11 No. 2 (2024): Jurnal Mutu Pangan
Publisher : Department of Food Science and Technology (ITP), Faculty of Agricultural Technology, Bogor Agricultural University (IPB) in collaboration with the Indonesian Food and Beverage Association (GAPMMI), the National Agency of Drug and Food Control, and th

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jmpi.2024.11.2.96

To support the goal of zero waste outlined in the sustainable development goals (SDGs), repurposing dragon fruit peel waste presents a promising opportunity. In Indonesia, the high demand for dragon fruit leads to the generation of considerable organic waste. This study explored the use of dragon fruit peel flour, combined with modified cassava (mocaf) flour, as a wheat flour alternative to improve the sensory and chemical properties of gluten-free cookies. The research involved preparing the flours and cookies, followed by conducting sensory, physical, and chemical analyses. A completely randomized design (CRD) was employed, testing five formulations with varying ratios of mocaf flour to dragon fruit peel flour. The results indicated that 73% of panelists preferred the crispiness of cookies containing 25% dragon fruit peel flour, while 60% were satisfied with the color of cookies containing 45% dragon fruit peel flour. Physical analysis showed no significant differences in thickness or bake loss, but there were notable differences in diameter, spread ratio, and color. As the proportion of dragon fruit peel flour increased, the cookies showed significant improvements in chemical characteristics, including higher levels of moisture, ash, fat, protein, and fiber content. Additionally, the content of total phenolics and antioxidant activity increased with higher ratios of dragon fruit peel flour, reaching 1.14 mg GAE/g for total phenolics and 662.64 mg AAE/g for antioxidant activity. FTIR analysis revealed a consistent absorbance pattern across samples, with minor variations in peak intensities at specific wavenumbers. Based on the sensory, physical, and chemical evaluations, cookies containing 45% dragon fruit peel flour were recommended for production.

Effect of Drying Time on Physicochemical Characteristics of Dragon Fruit Peels Powder (Hylocereus polyrhizus) Qalbi, Rainatul; Giovani, Sarah; Guo, Qiyong; Adelina, Nadya Mara
Journal of Agri-Food Science and Technology Vol. 4 No. 2 (2023): November
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jafost.v4i2.9294

The increasing production and demand of dragon fruit (Hylocereus polyrhizus) in Indonesia produces a high amount of dragon fruit peel waste that can pollute the environment. As an alternative, dragon fruit peel could be applied as a functional food ingredient due to its high fiber content and antioxidant capacity. This study contributed to analyzing the effect of drying time on the physical and chemical characteristics of dragon fruit peel powder. To optimize the functional properties, dragon fruit peel was developed into a powder that was prepared by using a food dehydrator at 60 °C with drying times of 4, 5, and 6 h. The results showed that the longer drying time led to lower moisture and protein content, which reached the lowest at 9.73% and 13.07% with a drying time of 6 h, respectively. Meanwhile, drying time (4-6 h) did not significantly affect the ash (13.74-14.57%), fat (22.46-23.46%), and crude fiber content (29.13-31.75%) of dragon fruit peel powder. The drying time can affect antioxidant activity significantly, while the highest antioxidant activity was found in 6 h drying time (IC50 0.03 gram/mL). The L* value was measured between 29.68-30.23, a* value 9.61-10.34, and b* value 15.20-16.53. The drying time of 4 h could maintain the color of dragon fruit peel and produce the highest yield product at 4.52%. In general, drying dragon fruit peel powder for 4 hours gave the best results for high fiber content and high yield. Drying it for 6 hours was suggested to increase its antioxidant activity.

Quality Characteristics of Jack Bean (Canavalia ensiformis L.) Tempeh Milk with Addition of Ajwa Date (Phoenix dactylifera L.) and Various Types of Stabilizers Giovani, Sarah; Putri, Afiya Deliana; Adelina, Nadya Mara; Setiyoko, Agus
Journal of Agri-Food Science and Technology Vol. 5 No. 1 (2024): April
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jafost.v5i1.10210

Jack bean tempeh was processed into jack bean tempeh milk. The addition of Ajwa date can improve the organoleptic and nutritional value of jack bean tempeh milk. Moreover, stabilizers must be added while making jack bean tempeh milk to enhance its quality. This study contributed to determining the effect of various stabilizers on jack bean tempeh milk quality. The treatments were (F1) the addition of iota carrageenan stabilizer (0.1%), (F2) the addition of gum Arabic stabilizer (0.1%), (F3) the addition of pectin stabilizer (0.1%), and (F4) the addition of carboxy methyl cellulose (CMC) stabilizer (0.1%). The results of this study showed that the stabilizer types had no significant effect on the organoleptic color, texture, and taste of the jack bean tempeh milk. The selected formulation was based on the hedonic quality test in the parameters of color and aroma, namely formula F4, which was jack bean tempeh milk with the addition of a CMC stabilizer. The results of the chemical characteristics of F4 jack bean tempeh milk was protein content of 0.65%, fat content of 2.48%, and antioxidant activity (IC50) of 7760 ppm. The physical characteristics of F4 jack bean tempeh milk was a pH value of 5.8, total dissolved solids of 20.7°Brix, a viscosity of 13.43 cP, L* value of 60.61, a* value of -0.12, and b* value of 19.56.

Karakteristik Kimia, Sifat Fungsional, dan Prediksi Indeks Glikemik Tepung Komposit Berbasis Hanjeli (Coix lacryma-Jobi) Termodifikasi Adelina, Nadya Mara; Aziz, Lukman; Fauziyah, A’immatul; Mevera, Khezia; Salmatyanti, Nesia Odnikana
JURNAL Al-AZHAR INDONESIA SERI SAINS DAN TEKNOLOGI Vol 10, No 1 (2025): January 2025
Publisher : Universitas Al Azhar Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36722/sst.v10i1.3290

In 2021, Indonesia ranked 5th globally for the highest number of diabetes cases, primarily due to excessive consumption of high-glycemic index foods. The glycemic index is influenced by fiber, minerals, bioactive compounds, and starch modification. This study aims to determine the optimal formulation of Heat Moisture Treatment (HMT) modified hanjeli flour, dragon fruit peel flour, and cashew nut flour to obtain composite flour with the lowest predicted glycemic index. The physical, functional, and chemical properties of the flour were also analyzed. A Completely Randomized Design (CRD) with one factor and five treatments was used. Composite flour was prepared by mixing dried ingredients using a food dehydrator. Results showed that sample F5 (45% dragon fruit peel flour) had the highest Water Holding Capacity (WHC) and Oil Holding Capacity (OHC). Fiber content, ash content, total phenolics, and resistant starch increased with the higher ratio of dragon fruit peel flour, whereas rapid digestible starch (RDS) and slow digestible starch (SDS) decreased as the proportion of modified hanjeli flour decreased. Sample F4 (50% modified hanjeli flour, 35% dragon fruit peel flour, and 15% cashew nut flour) had the lowest predicted glycemic index (40.53), making it a promising ingredient for low-glycemic index foods.Keywords – Bioactive Compounds, Diabetes, Fiber Content, Heat Moisture Treatment, Modified Starch.

PENDAMPINGAN PIRT DONAT SINGKONG UNTUK KOMUNITAS IBU-IBU DI KAMPUNG CAHAYA, JAKARTA Asep Maksum; Nadya Mara Adelina; Anggun Pratiwi; Aisyah Arsyad
Aplikasia: Jurnal Aplikasi Ilmu-ilmu Agama Vol. 24 No. 2 (2024)
Publisher : UIN Sunan Kalijaga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14421/aplikasia.v24i2.4211

In 2023, community service activities in Kampung Cahaya faced challenges in producing cassava donuts. Specifically, the donuts were not durable, lacked a distribution permit (P-IRT number), and were being marketed in a limited manner. To address these issues, it is essential to develop more standardized product innovations that are both feasible for production and suitable for sale. The proposed solution is to obtain a P-IRT permit for the women of Kampung Cahaya Village to standardize their cassava donut products. This initiative aims to assist these women in meeting product standards by using packaging labels that comply with regulatory requirements and ensuring that their production facilities meet all necessary inspection criteria. The implementation of this community service project involves two main stages: (1) Development of the knowledge and skills of women regarding effective processing systems and standards for frozen cassava donuts, and (2) Training on food safety and product permitting. The outcomes of these community service activities have led to improvements in the standardization of donut products, including the use of compliant packaging labels and enhancements in production techniques and facilities to meet established standards. ============================================================== Hasil kegiatan pengabdian masyarakat pada tahun 2023 pembuatan produk donat singkong di Kampung Cahaya terdapat kendala yaitu produk donat yang tidak tahan lama dan belum memiliki izin edar (nomor P-IRT) serta masih dipasarkan secara terbatas. Untuk itu diperlukan inovasi produk yang lebih terstandar untuk layak diproduksi dan layak dijual. Solusi yang ditawarkan adalah pembuata izin P-IRT donat singkong untuk Ibu-Ibu di Kampung Cahaya. Tujuan dari kegiatan ini adalah memberikan pendampingan kepada Ibu-Ibu di Kampung Cahaya dalam standarisasi produk donat singkong dengan penggunaan label kemasan yang telah memenuhi kriteria label serta hasil pemeriksaan sarana produksi yang telah memenuhi standar persyaratan yang ditetapkan. Pelaksanaan abdimas pendampingan pengurusan P-IRT di Kampung Cahaya dilakukan dalam 2 tahap utama, yaitu (1) Pengembangan kualitas dan wawasan SDM Ibu-Ibu mengenai sistem dan standar pengolahan produk donat singkong frozen yang baik, (2) pelatihan keamanan pangan dan izin produk. Hasil pelaksanaan kegiatan Abdimas pendampingan pengurusan P-IRT memberikan perubahan standarisasi produk donat dengan penggunaan label kemasan yang telah memenuhi kriteria label dan perubahan teknik sertal sarana produksi yang telah memenuhi standar persyaratan yang ditetapkan.

Derajat Keasaman, Densitas Kamba, Dan Warna Tepung Komposit Termodifikasi Dengan Variasi Suhu Dan Waktu Autoklaf Giovani, Sarah; Reihan Muhammad Akbar Rambe; Nafisah Eka Puteri; Nadya Mara Adelina
Jurnal Teknologi Pangan dan Hasil Pertanian Vol. 20 No. 1 (2025): Februari
Publisher : Faculty of Agricultural Technology, Universitas Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26623/jtphp.v20i1.10772

Tepung komposit dibuat dengan menggunakan proporsi 10% tepung rumput laut merah, 40% tepung tulang ikan tuna sirip kuning, dan 50% tepung tempe koro pedang. Selanjutnya, tepung komposit tersebut dimodifikasi secara fisik. Modifikasi fisik secara umum adalah dengan pemanasan. Salah satu metode panas bertekanan adalah autoklaf. Penelitian ini bertujuan untuk mengetahui pengaruh variasi suhu dan waktu autoklaf terhadap karakteristik fisik tepung komposit termodifikasi. Rancangan percobaan yang digunakan yaitu Rancangan Acak Lengkap (RAL) faktorial dengan dua faktor. Faktor pertama yaitu suhu autoklaf terdiri dari 121oC dan 127oC. Faktor kedua yaitu waktu autoklaf terdiri dari 10, 20, dan 30 menit. Hasil penelitian menunjukkan bahwa tepung komposit termodifikasi autoklaf memiliki nilai derajat keasaman (pH) berkisar antara 6,05-6,19, nilai densitas kamba berkisar antara 0,807-0,838 g/mL, nilai L* berkisar antara 55,60-62,47, nilai a* berkisar antara 4,38-5,21, dan nilai b* berkisar antara 21,62-25,00.

Pendampingan Penerapan Sistem Jaminan Produk Halal Rumah Potong Ayam Cari Berkah, Desa Pagelaran, Malingping, Kabupaten Lebak, Banten Jameelah, Maryam; Azis, Lukman; Haroni, Nanang; Adelina, Nadya Mara; Destirana, Shalwa; Husna, Alya; Said, Abdur Rahman Dimas; Pamungkas, Rio Putra; Abdillah, Aziz; Rosianajayanti, Rosianajayanti; Zahra, Syarifah Fatimah
Prosiding Seminar Nasional Pemberdayaan Masyarakat (SENDAMAS) Vol 4, No 1 (2024): Desember 2024
Publisher : UniversitasAl Azhar Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36722/psn.v4i1.3562

Abstrak Rumah Potong Ayam (RPA) memiliki peran penting dalam rantai produksi produk halal, namun RPA di Desa Pagelaran, belum memiliki sertifikat halal. Adapun akses terdekat produk ayam bersertifikat halal masih berjarak lebih dari lima puluh kilometer dari lokasi desa. Hal ini menjadi suatu permasalahan serius mengingat ayam potong merupakan produk industri hulu, yang dapat mempengaruhi status kehalalan produk lainnya. Permasalahan ini dapat diatasi dengan adanya kegiatan pengabdian masyarakat yang bertujuan untuk meningkatkan penerapan sistem jaminan halal pada mitra RPA Cari Berkah pada proses pengajuan sertifikasi halal. Kegiatan ini terdiri dari tahap sosialisasi, pelatihan juru sembelih halal dan penerapan sistem jaminan halal, dan pendampingan pengurusan sertifikasi halal. Hasil kegiatan abdimas menunjukkan adanya perbaikan fasilitas produksi, penerapan sistem jaminan halal, serta terpenuhinya berbagai dokumen standar sistem jaminan halal. Hasil menunjukkan bahwa terdapat perbaikan fasilitas produksi pada mitra RPA mencapai 77% dari standar nasional untuk rumah potong unggas, terdapat peningkatan penerapan sistem jaminan halal 20-100% dibandingkan kondisi awal. Selain itu, seluruh dokumen standar sistem jaminan halal dapat dipenuhi melalui kegiatan pendampingan yang dilakukan. Hasil audit oleh Lembaga Pemeriksa Halal menunjukkan mitra mampu menerapkan sistem jaminan halal dengan perolehan grade A. Kegiatan abdimas diharapkan dapat meningkatkan kesadaran masyarakat sekitar dalam mewujudkan wajib halal oktober 2024.Kata kunci: Desa Pagelaran, Rumah Potong Ayam, Sertifikasi Halal.

Sensory Characteristics and Nutritional Content of Dragon Fruit Peel Cookies with Stevia Substitution Adelina, Nadya Mara; Giovani, Sarah; Jameelah, Maryam; Hidayanti, Yurike Febrilian; Zahra, Syarifah Fatimah; Rosianajayanti, Rosianajayanti
Journal of Applied Food Technology Vol 12, No 1 (2025)
Publisher : Dept. Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17728/jaft.25032

Indonesia ranked 5th in the world for the highest number of diabetes sufferers in 2021 and continues to rise. One of the developments in low glycemic index food products that is safe for people with diabetes is dragon fruit peel flour cookies. The use of stevia in these products can further reduce the glycemic index. However, the use of stevia can affect the sensory characteristics of the product. This study aimed to determine the concentration of stevia that can be substituted in making dragon fruit peel cookies with mocaf flour, which potentially have a low glycemic index while still being favored by consumers. The study used five formulations of dragon fruit peel cookies, with stevia substitution of 0% (F0), 25% (F1), 50% (F2), 75% (F3), and 100% (F4). A Check-All-That-Apply (CATA), hedonic and ranking sensory tests were performed to determine consumer acceptance of the product. Nutritional composition was performed by comparing the selected formulation with the commercial product with low glycemic index claim. The data were analyzed using One-Way ANOVA (SPSS) and CATA Analysis tools (XLSTAT). The determination of CATA attributes was conducted through a Focus Group Discussion, and results showed that formula F1 was the closest to the ideal product characteristics, dominated by sweet aroma, and milky taste. The hedonic test results indicated that all parameters were quite different among the tested formulas. The ranking test results showed that sample F0 ranked first, followed by F1. The nutritional comparison showed that the only significant difference was the fiber content, which was seven times higher in the F1 cookies compared to the commercial product. Based on these results, the dragon fruit peel cookies with 25% stevia substitution are favored by the panelists and have the potential for a low glycemic index.

Co-Authors Abdillah, Aziz Aisyah Arsyad Anggun Pratiwi Asep Maksum Assagaf, Syarifah Fatimah Zahra Aziz, Lukman Bidadari Kiara Ramadhani Lubis Destirana, Shalwa Fauziyah, A’immatul Giovani, Sarah Guo, Qiyong Haroni, Nanang Hidayanti, Yurike Febrilian Husna, Alya Jameelah, Maryam Lukman Azis Mevera, Khezia Nabila Kilka Ramadhan Pamungkas, Rio Putra Puteri, Nafisah Eka Putri, Afiya Deliana Qalbi, Rainatul Reihan Muhammad Akbar Rambe Rosianajayanti, Rosianajayanti Said, Abdur Rahman Dimas Salmatyanti, Nesia Odnikana Setiyoko, Agus Wasiatul Maghfiroh Zahra, Syarifah Fatimah

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