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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

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Comparative Effect of Kawista Fruit (Limonia Acidissima) with Water and Concentration of Sodium Bicarbonate on The Quality of Carbonated Beverages Alisha Shahnaz; Ida Agustini Saidi
jurnal makanan tropis dan teknologi agroindustri Vol 1 No 02 (2020): Juli
Publisher : Universitas Muhammadiyah Sidoarjo

This research was aimed to study the effect of the comparison of wood apple (Limonia acidissima) with water and natrium bicarbonate concentrate on quality of carbonated beverage. The experiment was used Randomized Completely Block Design with two factors. First factor was the comparison of wood apple with water consisting 3 levels, they are K1 (wood apple 4 : water 5), K2 (wood apple 3 : water 5), and K3 (wood apple 2 : water 5). Second factor natrium bicarbonate concentrate consisting 3 levels, they are N1 (natrium bicarbonate 0,36%), N2 (natrium bicarbonate 0,42%), and N3 (natrium bicarbonate 0,48%). Data analysis using variance analysis and further test HSD 5%. The results indicate that there is no interaction between comparison of wood apple with water and natrium bicarbonate concentrate to all observation variable, yet treatment of natrium bicarbonate concentrate affected significantly to pH carbonated beverage. The best treatment was carbonated beverage of wood apple that was made using comparison of wood apple 2 with water 5 and natrium bicarbonate concentrate 0,42% which shows flavor organoleptic 3.80, color 4.87, aroma 4.07, sparkle 4.23, lightness (L*) 31.21, redness (a*) -2.95, yellowness (b*) 4.26, CO2 4.68 mg/ml, pH 3.91, lactic acid 0.75%, TPT 10.40Brix, and viscosity 0.95 mPa.s.

The Influence of the level of water availability in the soil on the growth and production of two varieties of corn (Zea Mays L) Drasto Laksono; Ida Agustinio Saidi
Nabatia Vol 4 No 1 (2016): June
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (303.564 KB)

Production of corn plants in Indonesia is still low, due to constrained uncertain seasons. The main problem is not insufficient water in the soil for plant growth. The study aims to determine the level of water availability in the soil on the growth and yield of two varieties of corn, conducted from February to June 2016 in the village juwet Kenongo Porong Sidoarjo. With an average temperature of 31C and a humidity of 44%. Research using a completely randomized design (CRD) arranged as factorial with two (2) factors and 3 (three) replications. The first factor is a variety that consists of, V1 (Variety Bhishma), V2 (Variety Arjuna). The second factor is water availability level consists of three levels, namely P1 (30%), P2 (60%), P3 (90%). From the second treatment factor is obtained as 6 treatment combinations. The results showed that no interaction between the two treatments of soil moisture in the soil of the two varieties of crops to dry seed weight. Interaction of the two treatments only occur at the root length parameter. Varieties effect on parameter number of leaves at the age of 29 HST, 36 HST 43 HST, whereas the availability of water affects the parameters of the number of adventitious roots.

Efforts to Increase the Value of Beloso Fish (Glossogobius sp.) Into Kamaboko Products A Study of Various Proportions of Tapioca, Beloso Fish, and Mackerel (Scomboromorus guttatus Bl. Schn) Ida Agustini Saidi; Adi Nugroho Akhmad Putra
Nabatia Vol 1 No 1 (2010): June
Publisher : Universitas Muhammadiyah Sidoarjo

Beloso fish is fisheries by product which doesn’t have economic value. This study intended to raise beloso fish economic value by making them as new food product, kamaboko. The experiment used Randomized Complete Block Design (RCBD) wuth proportion of tapioca : beloso fish : spanish mackerel as treatment, comprised of eight levels and replicated three times. Those were E0 = 20% : 80%: 0%; E1= 20% : 70% : 10%; E2= 20% : 60% : 20%; E3= 40% : 60% : 0%; E4= 40% : 50% : 10%; E5= 40%: 40% : 20%; E6= 60% : 40% : 0%; E7= 60% : 30% ; 10%; E8= 60% : 20%: 20%. Variables observedwere moisture content; protein, and organoleptic test including taste, aroma, and texture. Result of theresearch showed that 20% was the appropriate tapioca proportion which gave the best product quality (low moisture content 77,38 – 78,20% and high protein 11,19 – 11,68%). Kamaboko which was used proportion of tapioca and only beloso fish(a treatment of proportion of tapioca 40% : beloso fish 60%) has higher quality than added by spanish mackerel (moisture content 78,55%; protein 11,19%; organoleptic test of taste 5,53 (like), aroma 3,67 (common) and texture 4,67 (slightly like).

The Role of Women in Increasing the Added Value of Cashew Agroindustry (Anacardium occidentale L.) (Gender Analysis in Cashew Agroindustry In Mojokerto – East Java) Ida Agustini Saidi; Dwi Asmarawati
Nabatia Vol 1 No 1 (2010): June
Publisher : Universitas Muhammadiyah Sidoarjo

Aim of this research were to analyze added value of cashew agroindustry and to identiy and map women strength and weakness in every step, pre production; production; and post production in cashew agroindustry system in Mojokerto regency. The research was carried out since Apri unti October 2007. Research location in Ngoro district was determined based on highest Location Potential index. Among 6 (six) villages have cashew potency, Wonosari village was determined as sample location, as it has greatest number of home agroindustries. Samples of this research was made by census. Data was analyzed by agroindustry added value analyzes and strength and weakness analyzes by Matrics of Disagregated Capacities and Vulnerabilities. Result of the research showed that cashew agroindustry gives added value per 1 kg cashew nut by 22,22 %, which is 40 % as labour share, and 60 % as profit. Women and men take parts in pre production, production, and post production, with greater women participation. Women weakness in agroindustry comprises of capital and information acces; working hours that is often disturbed by domestic activity; and afraid to expand the business. Within production inputs as nowadays condition, there is no tendency of women marginalization.

Performance and Quality of Artificial Rice Made from Red Bean Flour (Phaseolus vulgararis L.) and Various Types of Bulb Flour Tri Ida Mulyani; Ida Agustini Saidi
Nabatia Vol 3 No 1 (2015): October
Publisher : Universitas Muhammadiyah Sidoarjo

This study was to determine the proportion effect of different types of tubers flour and red beans (Phaseolus vulgaris L.) on the quality of artificial rice. The experiment was arranged in a randomized block design (RBD) with treatment consisting mixture of cassava flour: red bean flour, sweet potato flour: red bean flour, cocoyam flour: red bean flour with composition of 100%: 0%, 85%: 15% and 70%: 30%, as well as paddy rice IR 64 as a control; with triplicate experiments then obtained 30 experimental unit. Measured variables were chemical analysis (amylose content and protein content), physical analysis (cooked rice, volume expansion and power rehydration) and organoleptic (color, aroma,flavor and texture). Data were analyzed using ANOVA, followed by testing HSD 5%,while the organoleptic test was analyzed using Friedman test. The results showed significantlydifferent on the amylose content, volume expansion and power rehydration of rice; organoleptic test result showed significantly different between treatment of color, aroma and texture;and notsignificantly different on taste. Overall assessment, the IR rice has a higher value than the artificial rice, but the artificial rice with cassava flour without the addition of red bean flour has the best score compared to other artificial rice.

Use of Seaweed (Eucheumacottonii) as a Substitute for Carrageenan in Making Jelly Drink Rosella (Study of Seaweed and Carrageenan Concentration) Indah Wati; Ida Agustini Saidi
Nabatia Vol 3 No 1 (2015): October
Publisher : Universitas Muhammadiyah Sidoarjo

This study aimed to determinethe concentration effect of carrageenan and seaweed on the quality of rosella jelly drink. The experiment was arranged using a randomized block design (RBD), which consists of 9 treatment that carrageenan concentration were 0.40%, 0.50% and 0.60%; and seaweed concentration were 8%, 9%, 11%, 12%, and 13%. The experiments were repeated three times to obtain 27 units of the experiments. The measured variableswere physical analysis (viscosity), chemical (dietary fiber and pH) and organoleptic (taste, aroma, color and texture). The data of physical-chemical properties were analyzed by ANOVA followed by HSD test, while the organoleptic data were analyzed using Friedman test and determining the best treatment based on effectiveness index (De Garmo). The results showed that: the proportion of carrageenan and seaweed with roselle juice significantlydifferent on the viscosity, taste, color and texture of the jelly drink roselle, but not significantly different on levels of dietary fiber, pH and aroma of rosella jelly drink. The best quality of rosella jelly drinkwas obtained from 0.50% carrageenan concentration with the following characteristics: viscosity 6.23%, 0.40% dietary fiber, pH 3.24, 5.40 flavor (rather like), aroma 4.43 (plain), color 4.87 (regular), viscosity 5.43 (somewhat like). The best seaweed treatment on this study is the treatment concentration of 8% with the following characteristics: viscosity 6.15%, 0.44% dietary fiber, pH 3.38, 4.90 flavors (regular), aroma 4.30 (regular), color 4.97 (regular), viscosity 4.00 (regular).

Date Palm (Phoenix dactylifera L.) Flour as an Alternative Culture Media for the Growth of Escherichia coli and Bacillus cereus Chylen Setiyo Rini; Ida Agustini Saidi; Jamilatur Rohmah
Jurnal Ilmiah Kedokteran Wijaya Kusuma Vol 12, No 1 (2023): March 2023
Publisher : Universitas Wijaya Kusuma Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30742/jikw.v12i1.2487

The high cost of bacterial growth culture media can result in obstacles in the process of practicum or research in the field of microbiology. Date palm (Phoenix dactylifera L.) is the oldest fruit plant that grows in the Arabian Peninsula, North Africa and the Middle East. Dates are a source of high energy food with sugar content of 72% - 88%. This research was conducted to test the ability of date palm flour to grow Escherichia coli and Bacillus cereus bacteria as an alternative medium to replace NA media. In this study using total number of bacteria/ TPC (Total Plate Count) method to calculated the number of colonies of bacteria. The results of this study the number of colonies of Escherichia coli bacteria was more than the number of colonies of Bacillus cereus, that is 54 x 105CFU/g on concentration media 8 gr. When compared with NA media, date palm flour media can be used as an inexpensive alternative culture medium for bacteria.

Enhancing Green Productivity in Rural Communities: Empowering Local Economy through Innovative Red Guava Derivative Products Indah Apriliana Sari Wulandari; Ida Agustini Saidi; Niko Fediyanto
Indonesian Journal of Cultural and Community Development Vol 14 No 2 (2023): June
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/ijccd.v14i2.914

This scientific article presents a community engagement initiative aimed at improving the local economy and promoting sustainable practices in the rural village of Kebaron, Indonesia. The study focuses on harnessing the potential of the abundant red guava fruit through the application of Green Productivity (GP) principles. The research team conducted a series of activities, including problem identification, potential product analysis, training sessions on red guava derivative production, and environmental education. The results demonstrated the successful development of innovative red guava derivative products such as red guava ice cream, leather, and juice. By involving the community and promoting environmentally friendly production techniques, the project contributed to the establishment of a sustainable and eco-conscious local industry. The findings highlight the importance of integrating GP concepts into rural communities, providing valuable insights for global researchers and professionals in the field of sustainable production and community empowerment. Highlight: Unleashing the potential: The abundant harvest of red guava in the village of Kebaron presents an opportunity to optimize its benefits for the local community by implementing the concept of Green Productivity (GP). Innovative product derivatives: Through community involvement and education, the project focuses on creating innovative red guava derivative products such as ice cream, leather, and juice, showcasing the application of sustainable production practices. Online promotion for wider reach: Leveraging the power of online media, the project emphasizes the effective promotion and sales of the red guava derivative products, tapping into a larger consumer base and highlighting the importance of environmentally conscious production practices. Keyword: Green Productivity, Red Guava, Community Engagement, Sustainable Production, Rural Economy

Phytochemical Screening of White Turi (Sesbania grandiflora (L.) Pers.) Leaves Extract in Various Extraction Methods Rohmah, Jamilatur; Saidi, Ida Agustini; Rofidah, Luthfiyah; Novitasari, Fia; Margareta, Frida Amelia
Medicra (Journal of Medical Laboratory Science/Technology) Vol 4 No 1 (2021): July
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/medicra.v4i1.1395

One of the Fabaceae family that has potential as medicinal plant is the white Turi plant (Sesbania grandiflora (L.) Pers.).The purpose of this study was to determine the content of secondary metabolites which can be extracted using a various extraction methods.The extraction method used are digestion, percolation, reflux, soxhlet, infusion, and decoction extraction. The Turi plants used come from Mojosari, Mojokerto.The results of the initial phytochemical screening of white Turi leaf extract (Sesbania grandiflora (L.) Pers.) Were extracts in six extraction methods containing alkaloids, saponins and tannins.In extracts using the digestion, soxhlet, and reflux method containing steroids.Meanwhile, the four extracts from the digestion, percolation, soxhlet, and reflux methods contain phenolic.And the infusion and decoction method extracts containing flavonoids and triterpenoids. The similarity of the phytochemical test results for each extract but with different intensity results.

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.

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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