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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
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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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

Abstract

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

Abstract

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%.
Modified Mocaf Flour (Modified Cassava Flour) as Alternative Culture Media for Growth Bacteria Escherichia coli and Bacillus cereus: Modifikasi Tepung Mocaf (Modified Cassava Flour) Sebagai Media Kultur Alternatif Untuk Pertumbuhan Bakteri Escherichiacoli dan Bacillus cereus Rini, Chylen Setiyo; Saidi, Ida Agustini; Rohmah, Jamilatur
Procedia of Social Sciences and Humanities Vol. 3 (2022): Proceedings of the 1st SENARA 2022
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/pssh.v3i.265

Abstract

Media is a means of growth of microorganism that contain nutrients needed by microorganisms. The high price of media and teh use of natural resources used as growth media has not been maximized, spurring researchers to find alternative media from local materials such as mocaf flour (modified cassava flour) which is a derivative product of cassava with processing techniques using the principle of fermentation by lactic acid bacteria. The purpose of thus study was to determine the number of colonies of Escherichia coli and Bacillus cereus bacteria that grew on laternative media of mocaf flour. This research is an experimental laboratory with variations in the mass of mocaf flour 1 grams, 2 grams, 4 grams, 6 grmas, 8 grams, positive controls and negative controls, the data obtained were analyzed using ANOVA test. The results showed that the average number of positive control colonies from Escherichia coli was 22.5 x 105 CFU/mL, while the positive control colonies from Bacillus subtilis were 20.25 x 105 CFU/mL. The highest average vakue of variations in the concentration of alternative media using mocaf flour (modified cassava flour) as much as 8 grams on Escherichia coli is 81 x 105 CFU/mL while Bacillus subtilis is 197.75 x 105 CFU/mL using mocaf flour (modified cassava flour) as much as 8 grams. The average value of the lowest colony number of Escherichia coli bacteria in 1 grams mocaf flour mass in 7.25 x 105 CFU/mL, for Bacillus subtilis the lowest average colony value in 2 grams mocaf flour is 27 x 105 CFU/mL. Each of treatment has a significant value of 0.05 meaning that there is no significant difference between NA medium and mocaf flour alternative media
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
Jurnal Sagu Vol 23, No 1 (2024)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/sagu.23.1.p.%p

Abstract

Cucumber are fresh fruit that are commonly consumed, a source of vitamins and minerals, abundant production. Lime juice has a sour taste, high in vitamin C. Both agricultural product commodities have a short shelf life, so processing is required, namely instant powder drink using foam mat drying method. The purpose of this research to determine organoleptic characteristic od cucumber instan drink. This research used RBD  factorial, first factor was maltodextrin concentration (15%, 20%, 25%)and second factor was lime juice concentration (5%, 15%, 25%). Organoleptic characteristic used hedonic scale, data were analyzed used friedmen method. The  best result at 25% maltodextrin concentration and 25% lime juice concentration showed that colour organoleptic 3,47,  aroma organoleptic  3,37, texture organoleptic 3,57 and taste organoleptic 3,93
Microbial Quality of Kupang Paste Products from Different Producers Aliffia, Septin; Saidi, Ida Agustini
Indonesian Journal of Cultural and Community Development Vol 15 No 3 (2024): September
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/ijccd.v15i3.1072

Abstract

General Background the utilization of local ingredients, such as kupang, is integral to the culinary practices in Balongdowo Village, Sidoarjo Regency. Specific Background shrimp paste, a prominent product derived from kupang, is valued in the market, yet its quality raises concerns among consumers and producers. Knowledge Gap despite its economic significance, limited research has been conducted on the microbiological quality of kupang-based products, particularly during storage. Aims this study aims to evaluate the microbiological analysis of two kupang petis products from different producers in Balongdowo Village during ambient temperature storage. Results employing descriptive analysis across five storage treatments (P0: fresh, P1: 1 week, P2: 2 weeks, P3: 3 weeks, P4: 4 weeks), findings indicated that total plate count (TPC) in P0 treatment met national quality standards (SNI 2718.1: 2013), while yeast mold levels exceeded permissible limits. Notably, the TPC of sample B (1.6 x 10³) was lower than that of sample A (2.2 x 10³) in the fresh condition (P0). Novelty this research provides a comprehensive analysis of the microbiological quality of kupang petis, filling a significant gap in the literature. Implications the results underscore the necessity for rigorous quality control measures in the production and storage of shrimp paste to ensure consumer safety and compliance with health standards. Highlights: Microbiological quality assessment of kupang petis during storage. TPC values in fresh condition meet national standards. Yeast mold levels exceed permissible limits in stored samples. Keywords: Kupang, Shrimp Paste, Microbiological Analysis, Quality Standards, Storage
Effect of Soybean (Glicyne max (L.) Merill) with Lamtoro Gung (Leucaena leucocephala) Proportion on the Characteristics of Soy Milk Ramadhania, Rizky Laila; Saidi, Ida Agustini; Nurbaya, Syarifa Ramadhani; Machfudz, Al
Journal of Agri-Food Science and Technology Vol. 4 No. 1 (2023): April
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jafost.v4i1.7317

Abstract

The utilization of soy milk is an alternative for people with lactose intolerance. Soy milk can be made with lamtoro gung substitution because the nutritional content of lamtoro gung is close to soybeans. This research aimed to determine the effect of soybean/lamtoro gung proportion on the characteristics of soy milk. This research was conducted from May until July 2022. The experimental study used a randomized block design with the treatment were soybean (K) with lamtoro gung (L) proportion S1 (K 100%: L 0%), S2 (K 95%: L 5%), S3 (K 90%: L 10%), S4 (K 85%: L 15%), S5 (K 80: L 20%), S6 (K 75%: L25), S7 (K 70%: L 30%) S8 (K 65%: L 35%), and S9 (K 60%: L 40%). The data obtained were then analyzed using analysis of variance and further test BNJ 5%, the organoleptic test used Friedman test, and determine the best treatment used effectiveness index. The results showed a significant effect of soybean with lamtoro gung proportion on protein content, vitamin C content, vitamin A content, pH, viscosity, TDS, and hedonic test of aroma and taste. The best treatment was S3 (soybean 90%: lamtoro 10% with characteristics of protein content 3.304%, vitamin C content 0.291%, vitamin A content 2.239 mg/g, pH 5.917, viscosity 3.533×103 mPa.s, TDS 7.833 °brix, and hedonic test of color 3.40, aroma 3.30, taste 3.40, and texture 3.20. This study contributes to evaluate the soy milk characteristics from soybean and lamtoro gung.
Edukasi dan Simulasi Proses Pembuatan Tepung Daun Singkong di Desa Kedungpangan Sidoarjo Saidi, Ida Agustini; Budiandari, Rahmah Utami; Azara, Rima; Nurbaya, Syaraifa Ramadhani
Jurnal Pengabdian dan Peningkatan Mutu Masyarakat (Janayu) Vol. 6 No. 1 (2025): Jurnal Pengabdian dan Peningkatan Mutu Masyarakat (In Press)
Publisher : Universitas Muhammadiyah Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22219/janayu.v6i1.31605

Abstract

Purpose – The purpose of this activity is to provide knowledge and skill of Kedung Pandan’s people in optimizing the diversification of cassava leaf processed into flour. Design/methodology/approach – The implement methods includes presentation, discussions, training and mentoring programs including training on the process of making dodol and applicaton of Good Manufacturing Practices or GMP, an evaluation stage. Findings – Training activities are conducted by producing outpus such as seaweed porridge processing techniques, packaged dodol products. The evaluation results show the high desire of Kedung pandan village’s people to develop seaweed, that easy to find but innovation and creation are still needed so the product can become icon of Desa Wisata Bahari Tlocor. Originality/Value – Through this community service, we can diversify seaweed, add value added of seaweed and created a snack icon for the Desa Wisata Bahari Tlocor.  
Kebaron Village community empowerment through edutourism innovation Niko Fediyanto; Indah Apriliana Sari Wulandari; Ida Agustini Saidi
Community Empowerment Vol 9 No 6 (2024)
Publisher : Universitas Muhammadiyah Magelang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31603/ce.9739

Abstract

Kebaron Village, recognized as a tourist destination boasting extensive rose-picking gardens, continues to encounter several challenges in managing its tourist area, resulting in suboptimal tourism potential and a limited number of visitors. These challenges encompass a dearth of directions to tourist sites and a lack of product diversity that appeals to visitors. This community service aims to bolster garden management and maximize the tourism potential of Kebaron Village by enhancing tourist allure through the improvement of facilities and the diversification of derivative products from red guava fruit. The methods employed include the installation of road signposts, creation and installation of Sapta Pesona points, as well as education on clean production and assistance in producing derivative products. The outcomes of this program entail an enhanced public understanding of clean production, along with improved skills in crafting derivative products from guava fruit, such as ice cream and leather. Additionally, the installation of road signposts and Sapta Pesona points has effectively heightened the accessibility and tourist allure of Kebaron Village.
Pengaruh variasi starter dan konsentrasi ekstrak buah melon (Cucumis melo L.) terhadap sifat fisikokimia yogurt Rima Azara; Ida Agustini Saidi; Rochma Amarulloh

Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v14i2.3999

Abstract

Yogurt is a processed fermented milk product that utilizes lactic acid bacteria. Yogurt as a source of probiotics is beneficial for maintaining the body's immunity. This research aims to make melon yogurt drink as an effort to improve the taste of yogurt which tends to be sour so that it is not too sour by adding melon fruit extract. The study was conducted by RAK (Randomized Block Design) by analyzing the characteristics of melon yogurt produced with various amounts of melon extract added (5, 10, 15, 20%) and the amount of yogurt starter added (3 and 5%). The results of the analysis showed that there was an interaction between the concentration of the yogurt starter and the concentration of melon fruit extract on the total soluble solids of melon yogurt. Whereas there was no interaction between yogurt starter concentration and melon fruit extract concentration on pH, total acid, viscosity, and color profile of melon yogurt. Starter concentration had a very significant effect on lightness, had a significant effect on total solids, pH, viscosity, and had no significant effect on total acid, redness and yellowness of melon yogurt. Melon fruit extract had a very significant effect on total solids, viscosity, lightness, and had a significant effect on yellowness, and had no significant effect on pH, total acid, and redness of melon fruit yogurt.
Metode ohmic heating untuk ekstraksi betasianin sebagai pewarna pangan dari kulit buah naga merah (Hylocereus polyrhizus) Syarifa Ramadhani Nurbaya; Ida Agustini Saidi; Syamsudduha Syahrorini; Al Machfudz; Elena Febri Kusumawati

Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v14i2.4208

Abstract

Natural food colorant is increasingly being developed and applied to food products. Natural food coloring is safer to use because it does not cause side effects to health. Indonesia is rich in the availability of red dragon fruit. In general, people only eat dragon fruit flesh, while the skin is not used. Red dragon fruit skin is rich in betacyanin pigment which produces a red-violet color. This pigment needs to be extracted so that it is separated from other skin components. Extraction using ohmic heating technology can be a solution to extract betacyanin pigment. The aim of the study was to determine the characteristics of the betacyanin pigment from red dragon fruit skin extracted using the ohmic heating method. The study used a factorial randomized block design consisting of two factors, the first factor was the type of solvent (aquades, 0.25% NaCl solution, 0.25% citric acid) and the second factor was the amount of voltage (30 V, 40 V, 50 V). The results showed that the highest betacyanin content was found in the 0.25% NaCl solvent treatment, which was 5.15 mg/L. Extracts stored in the refrigerator for 5 days did not show a significant change in extract betacyanin pigment levels.
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