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All Journal Pharmaciana: Jurnal Kefarmasian Jurnal Kimia Riset Jurnal Ilmiah Kedokteran Wijaya Kusuma PROZIMA (Productivity, Optimization and Manufacturing System Engineering) Jurnal Pengabdian Pada Masyarakat TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Medicra (Journal of Medical Laboratory Science/Technology) Indonesian Journal of Cultural and Community Development Community Empowerment Jurnal Pengabdian dan Peningkatan Mutu Masyarakat (JANAYU) Jurnal Pengabdian Masyarakat Indonesia Maju (JPMIM) Sagu PELS (Procedia of Engineering and Life Science) Proceedings of The ICECRS Procedia of Social Sciences and Humanities Journal of Agri-Food Science and Technology (JAFoST) Journal of Tropical Food and Agroindustrial Technology Nabatia

Ida Agustini Saidi

Universitas Muhammadiyah Sidoarjo

Author-ID : 674189

Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Mathematics Medicine & Pharmacology Nursing Public Health Social Sciences Other

Published : 41 Documents Claim Missing Document

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Articles

Title

Effect of Various Blansing Treatment and Drying Temperature on Organoleptic Characteristics of Mustard Leaf Stalk Flour (Brassica juncea) Zendy Violita Rukmana; Ida Agustini Saidi
Procedia of Engineering and Life Science Vol 1 No 1 (2021): Proceedings of the 1st Seminar Nasional Sains 2021
Publisher : Universitas Muhammadiyah Sidoarjo

This study aims to determine the effect of blanching method and drying temperatures on organoleptik properties of mustard stalk flour. The study was conducted at the Development Product and Food Analysis Laboratory of Muhammadiyah Sidoarjo University from March to May 2020 used basic descriptive method. The sample used was mustard greens stalk. Various blanching method used without blanching, water blanching, steam blanching, and microwave blanching. Various temperature used cabinet drying at 55°C and 65 oC. The result showed there was different characteristic organoleptik of mustard stalk flour between blanching method and drying temperature. The best treatment was mustard stalk flour that used steam blanching and drying temperature 55 oC that show hedonic test of colour 3,47, texture 3,10, and aroma 2,43.

Organoleptic Characteristics of Mustard Flour (Brassica Juncea L) with Polyetilen and Polypropilen Packaging Deni Windarti; Ida Agustini Saidi
Procedia of Engineering and Life Science Vol 1 No 2 (2021): Proceedings of the 2nd Seminar Nasional Sains 2021
Publisher : Universitas Muhammadiyah Sidoarjo

This study aims to determine the changes in the characteristics of mustard flour by using organoleptics as a parameter of the assessment. Mustard flour is stored for 42 days with 2 types of plastic packaging, namely polypropylene and polyethylene. With 3 levels of storage temperature used are 20 oC, 30oC and 40oC. Organoleptic tests conducted among others color, aroma and sow power tests. Based on the tests that have been done, mustard flour undergoes changes in each temperature and type of packaging. Based on the research that has been done, mustard flour at all temperature levels and 2 types of packaging used during the storage process decreased.The best storage temperature on each package is 40oC and the best packaging for mustard flour is Polypropylene packaging.

Organoleptic Test of Green Mustard Leaf Flour (Brassica juncea) Due to Various Types of Preliminary Treatments Dyah Ayu Setyawati; Ida Agustini Saidi
Procedia of Engineering and Life Science Vol 1 No 2 (2021): Proceedings of the 2nd Seminar Nasional Sains 2021
Publisher : Universitas Muhammadiyah Sidoarjo

This study aims to determine the effect of preliminary treatment on the quality of organoleptic green mustard leaf flour.This research was conducted in the Laboratory of prodak development of Muhammadiyah University sidoarjo from February to April 2020 using descriptive methods. The experiment was compiled in a Complete Randomized Design with variations of preliminary treatment conducted ie without blanching (TPP), water blanching (PPR), water blanching with soaking salt solution 1% (PPRG 1), water blanching with soaking salt solution 2% (PPRG 2), water blansing by immersion of 0.1% na metabisulfite solution ((PPRN 1), water blanching by immersion of 0.2% na metabisulfite solution (PPRN 2), steam blanching (PPK) and microwave blanching (PPM). Based on organoleptic tests showed that the preliminary treatment had a noticeable different effect on color and aroma.The best treatment in the manufacture of mustard flour hijua with preliminary treatment is steam blansing that gives a normal value of 0.98 with organoleptic characteristics of color 6.04 (likes-very likes) and organoleptic aromas of 6.12 (likes-very likes).

The Effect of Various Comparison of the Proportions of Seaweed (Eucheuma spinosum) and Gelatin on the Characteristics of Roselle Jelly Candy (Hibiscus sabdariffa L.) Hikam Fuadi; Ida Agustini Saidi
Procedia of Engineering and Life Science Vol 1 No 2 (2021): Proceedings of the 2nd Seminar Nasional Sains 2021
Publisher : Universitas Muhammadiyah Sidoarjo

Rosela flower (H. sabdariffa L.) is one of the plants that has many health benefits, which contain Vitamin C, Vitamin A, essential proteins, and 18 types of amino acids that aim to strengthen the body's immune system, treat diabetes, inhibit cancer cells and many more properties of this plant. Gelling agent commonly used to make jelly candy is gelatin, but in the application sometimes gelatin even makes the texture of jelly candy becomes very hard if the added concentration is not appropriate, besides the price of special gelatin food ( food grade) is still relatively expensive compared to other hydrocolloid materials. That's why it takes another gel shaper that can improve the quality of the texture of jelly candy and suppress the use of gelatin, one of which can be used seaweed (E. spinosum). The objective of this research was to find out the effect of various proportions of seaweed (E. spinosum) and gelatin on the characteristics of roselle jelly candy (H. sabdariffa L.). The method used is non-parametric statistical tests (Friedman test) with 10 levels of treatment and performed three times the test on each treatment. The treatment that will be done is a comparison of various proportions of seaweed: gelatin, namely PI (0: 8); P2 (0: 10); P3 (25:8); P4 (25:10); P5 (30:8); P6 (30:10); P7 (35:0); P8 (35:8); P9 (40:0) and P10 (40:8). The results showed there was a very noticeable difference in all the comparative treatment of seaweed and gelatin proportions against all test parameters. The best organoleptic test results showed color organoleptic test scores of 3.00 (neutral), organoleptic textures of 3.37 (neutral-like), organoleptic flavors of 3.40 (neutral-like) and organoleptic aromas of 3.00 (neutral).

Effect of Drying Temperature on Sensory Properties of Mustard Flour (Brassica juncea) Using Oven Dryer Yeny Ekawati; Ida Agustina Saidi
Procedia of Engineering and Life Science Vol 1 No 2 (2021): Proceedings of the 2nd Seminar Nasional Sains 2021
Publisher : Universitas Muhammadiyah Sidoarjo

This study aims to determine the effect of drying temperatures on sensori properties of mustard greens flour. The study was conducted from February to April 2020. Hedonic test used non-parametric statistical to determine sensori properties of mustard greens flour.The sample used was mustard greens (Brassica juncea) from Waru, Sidoarjo. Various temperature used oven drying at 40oC, 50oC,60oC and 70oC. The results showed that the drying temperatures has not difference on hedonic test of color, aroma, and texture of mustard flour.

Sensory Properties of Mustard Greens Crackers (Brassica juncea L.) Ayu Krisnawati; Ida Agustina Saidi
Procedia of Engineering and Life Science Vol 2 No 2 (2022): Proceedings of the 4th Seminar Nasional Sains 2022
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/pels.v2i2.1261

The purpose of the study was to determine the sensory properties of crackers by the addition of green mustard flour or green mustard paste. This research was experimental research single factor used Randomized Block Design. This treatment was the ratio of addition of green mustard flour or green mustard paste namely K0 (without the addition of green mustard flour or green mustard paste), K1 (1% green mustard flour), K2 (2% green mustard flour), K3 (3% green mustard flour), K4 (4% green mustard flour), K5 (5% green mustard flour), K6 (10% green mustard paste), K7 (15% green mustard paste), K8 (20% green mustard paste), K9 (25% green mustard paste) and K10 (30% green mustard paste). The data were analyzed using the Friedman test. The results showed that the addition of green mustard flour or green mustard paste has a significant effect on the hedonic test of color, aroma, taste, and texture of mustard crackers.

Physical, Chemical and Organoleptic Characteristics of Red Dragon Fruit Instant Drink Powder (Hylocereus polyrhizus) Kasih Ayu Wulansari; Lukman Hudi; Ida Agustini Saidi
Procedia of Engineering and Life Science Vol 2 No 2 (2022): Proceedings of the 4th Seminar Nasional Sains 2022
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/pels.v2i2.1290

Red dragon fruit is the type of dragon fruit that is most in demand by consumers because it is more nutritious for the health of the body. The production of red dragon fruit every season is always abundant. However, fresh dragon fruit cannot be stored for long, because it has a high moisture content of 90%. Therefore, it is necessary to carry out further processing so that nutritional needs can be maintained and extend the shelf life by making instant drink powder using the foam mat drying method. This study used the Split Plot Design method with the basic design of RAK (Randomized Block Design) which was repeated 3 times, with drying temperature treatment as the main plot consisting of 3 levels, namely 40°C, 50°C, 60° C and treatment with maltodextrin concentration as sub-plots consisting of 3 levels, namely 10%, 15%, 20%. The data were analyzed by analysis of variance and then continued with the Honest Significant Difference (BNJ) test at a 5% level and the hedonic scale organoleptic test. The results showed that the highest value of the solubility parameter was 68.68%, water content 8.08%, vitamin C 11.11%, color organoleptic 4.10, taste organoleptic 3.90, aroma organoleptic 3.67.

Characteristics of Mocaf (Modified Cassava Flour) From Cassava (Manihot utilissima): Study of Tape Yeast Concentration and Fermentation Time Ningrum, Wiwin Ekawati; Saidi, Ida Agustini
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.v4i0.1393

Cassava is a local food that has low shelf life. Mocaf flour is processed cassava which is modified by fermentation. This study used a randomized block design (RBD) method with 3 repetitions. With the treatment of tape yeast concentration which consists of 3 levels, namely 1%, 1.5% and 2% and the treatment of fermentation time with 3 levels, namely 24 hours, 48 hours, and 72 hours. Data were analyzed using ANOVA then continued with the BNJ test with a level of 5%. As well as the hedonic scale scoring organoleptic test. The results showed that the highest value for the color parameter L was 296.66, color a was 5.17, color b was 34.21, organoleptic aroma was 188, organoleptic color was 167.5.

Effect Of Drying Tempeature And Various Blanching Methods On The Quality Of Cassava Leaf Flour (Manihot esculenta C) Rahma, Selma Amelia; Saidi, Ida Agustini
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.v4i0.1397

This research was conducted because of the high protein content in cassava leaves which causes cassava leaves to be easily damaged, therefore turning cassava leaves into flour will extend the shelf life of cassava leaves. The method used in this study was a randomized block design (RBD) using 2 factors with 9 treatments repeated 3 times, so that 27 experimental units were obtained. This research uses ANOVA analysis which is then further tested with a 5% level of Honest Significant Difference (BNJ). The results showed that cassava leaf flour had a significant interaction on water content and protein content, while the antioxidant activity had no significant effect. The results showed that the lowest value for the parameter of water content was 6.05%, the highest value for the parameter for protein content was 27.10%, the highest value for the antioxidant parameter was 79.59%.

The Effect of Various Concentrations of Telang Flower (Clitoria Ternatea L.) Extract on Cow Milk Yogurt Characteristic Chosyatillah, Annisa Alya; Saidi, Ida Agustini
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.v4i0.1407

This study aims to determine the effect of the addition of butterfly pea flower extract (Clitorian Ternatea L.) on the characteristics of cow’s milk yogurt. The method used in this study was a randomized block design (RBD) using a single factor with 8 treatments repeated 3 times to obtain 24 experimental units. Data analysis was carried out using ANOVA and follow-up testing with a 5% level of Honest Significant Difference (SJL) and organoleptic test were analyzed using the Friedman test. The result showed that the additional og butterfly pea extract had no significant effect on the viscosity and pH of the cow’s milk yogurt, while on the color parameter the addition of the butterfly pea extract had avery significant effect on the characteristics of the cow’s milk yogurt. The result of this study showed that the highest value of the viscosity parameter was 68,2%, the lowest pH was 5,19%, the lowest lightness color value was 61,72%, the highest redness value was 4,07% and the lowest yellowness value was -21,46%.

Co-Authors Adi Nugroho Akhmad Putra Akhmad Mulyadi Al Machfudz Aliffia, Septin Alisha Shahnaz Andriani Eko Prihatiningrum Ardiansyah Dwi Wicaksono Ardiansyah Asmarawati, Dwi As’at Rizal, As’at Rizal Ayu Krisnawati Bagus Ramadhani Chosyatillah, Annisa Alya Chylen Setiyo Rini Deni Windarti Devi Arvindani Masyitha Drasto Laksono Dwi Asmarawati Dyah Ayu Setyawati Elena Febri Kusumawati Hadiah Fitriyah Hana Catur Wahyuni Hikam Fuadi Indah Apriliana Sari Wulandari Indah Apriliana Sari Wulandari Indah Wati Jamilatur Rohmah Jamilatur Rohmah Karlia Hedit Tiana Kasih Ayu Wulansari Lukman Hudi Machfudz, Al Margareta, Frida Amelia Mulyani, Tri Ida Mutaqqien, Hexandria Abdullah Nihlatul Qudus SN Niko Fediyanto Ningrum, Wiwin Ekawati Novitasari, Fia Nurbaya, Syaraifa Ramadhani Paramitha Amelia Kusumawardani Putra, Adi Nugroho Akhmad Rahma, Selma Amelia Rahmah Utami Budiandari Ramadhania, Rizky Laila Ribangun Bamban Jakaria Rima Azara RIMA AZARA Rizka Faticha Sari Rizka Rochma Amarulloh Rofidah, Luthfiyah Sholikah Dwi Kartika Sutiono Sutiono Syahrorini, Syamsudduha Syarifa Ramadhani Nurbaya Syarifa Ramadhani Nurbaya Tri Chahyani Rahmawati Putri Tri Ida Mulyani Ujwalita Kumara Amaranggana Wati, Indah Wiwik Sulistiyowati Wiwik Sumarmi Yeny Ekawati Zakiyah, Mei Dita Fitrotus Zendy Violita Rukmana Zulfida Ainindiyah Putri Purwanto

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