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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 Academia Open
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 Proportion of Flesh and Peel of Bligo (Benincasa Hispida) on The Organoleptic Characteristics of Bligo Pudding : Pengaruh Proporsi Daging dan Kulit Buah Bligo (Benincasa Hispida) Terhadap Karakteristik Organoleptik Puding Bligo Mutaqqien, Hexandria Abdullah; Nurbaya, Syarifa Ramadhani; Saidi, Ida Agustini; Budiandari, Rahmah Utami
jurnal makanan tropis dan teknologi agroindustri Vol 4 No 01 (2023): January
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/jtfat.v4i01.1610

Abstract

Bligo plant (Benincasa hispida) is a plant that is still in the same family as the Cucurbitaceae plant. This study utilized the pulp and peel of the bligo fruit (Benincasa hispida) to make pudding using various proportions, consisting of 6 treatment levels (proportion of bligo pulp with bligo peel are 100% : 0%, 80% : 20%, 60% : 40%, 40% : 20%, 0% : 100% . Data were analyzed using Friedman test, ANOVA statistical analysis and 5% BNJ follow-up test. The best treatment was the concentration of the proportion of bligo pulp and peel which showed in P3 treatment (bligo pulp 60% bligo peel 40%) with a color organoleptic test value of 2,47 (normal-like), aroma organoleptic test of 2,20 (normal-like), texture organoleptic test 3,23 (normal-like), and taste organoleptic test 2.83 (normal-like).
Pengaruh variasi starter dan konsentrasi ekstrak buah melon (Cucumis melo L.) terhadap sifat fisikokimia yogurt: Effect of starter variation and concentration of melon fruit extract (Cucumis melo L.) on physicochemical properties of yogurt Azara, Rima; Saidi, Ida Agustini; Amarulloh, Rochma
TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Vol 14 No 2 (2023)
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): Ohmic heating method for betacyanin extraction from red dragon fruit peels (Hylocereus polyrhizus) Nurbaya, Syarifa Ramadhani; Saidi, Ida Agustini; Syahrorini, Syamsudduha; Machfudz, Al; Kusumawati, Elena Febri
TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Vol 14 No 2 (2023)
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.
Kajian kandungan proksimat udang vaname (Litopenaeus vannamei) dari berbagai pemberian probiotik: Study of the proximate ingredients of vaname shrimp (Litopenaeus vannamei) from various probiotic treatments Bastian, Fahmi Yudas; Hudi, Lukman; Saidi, Ida Agustini; Budiandari, Rahmah Utami
TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Vol 15 No 2 (2024)
Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v15i2.4421

Abstract

The purpose of the research to determine the effect of probiotics on the proximate content of vaname shrimp (Litopenaeus vannamei). This Research used CRD (Completely Randomized Design) with treatments including P1: conventional cultivation (without probiotics), P2: Probiotic Bio Lacto, P3: Tricodherma sp, P4: GSO4 Probiotic, P5: Tricodherma sp + Probiotic GSO4, and P6: Tricodherma sp + Probiotic Bio Lacto which was done 3 times. Data were analyzed using ANOVA followed by BNJ 5%. The results showed that giving probiotics to vaname shrimp only significantly affected the fat content, while it had no significant effect on water content, ash content, protein and carbohydrate content. The results of the data obtained on the fat content of the lowest value in the treatment of probiotics GSO4 with a value of 1.16 ± 0.14%, and the highest value in the treatment of probiotics Bio Lacto with a value of 4.18 ± 0.76%.
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
SAGU Vol. 23 No. 1 (2024): SAGU Journal – Agri. Sci. Tech., Maret, 2024, Vol. 23 : No. 1
Publisher : Fakultas Pertanian Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar

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).
Characteristics of Betacyanin Natural Food Coloring from Red Dragon Fruit Peel (Water Bath Assisted Solvent Extraction Method): Karakteristik Pewarna Pangan Alami Betasianin dari Kulit Buah Naga Merah (Ekstraksi Metode Water Bath Assisted Solvent Extraction) Syarifa Ramadhani Nurbaya; Ida Agustini Saidi; Syamsudduha Syahrorini; Miftahul Nahdiya
Academia Open Vol. 8 No. 2 (2023): December
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/acopen.8.2023.7274

Abstract

Natural food color are now widely used in food products because they have no side effects that are harmful to the health of the human body. Red dragon skin is one of the sources of natural food coloring. Red dragon skin contains betasianin pigment which produces red-violet. Research aims to determine the effect of the type of solvent and extraction temperature on the characteristics of the Betasianin pigment extract. Betasianin pigment is extracted using the decox method. The parameters measured are colors (L, a, b), pH, and betasianin pigment content. Research uses a randomized group design. Betacyanin pigment from red dragon fruit skin can be extracted using the water bath assisted solvent extraction method. An effective solvent used for the extraction of betacyanin pigment is distilled water and NaCl. Betacyanin pigment can be a natural colorant in food products. Highlights: Optimal Solvent Selection: Distilled water and NaCl are effective solvents for betacyanin pigment extraction, enhancing natural food colorant potential. Influence of Extraction Temperature: Study investigates how extraction temperature impacts betacyanin pigment content and color characteristics. Application in Food Industry: Betacyanin pigment from red dragon fruit skin offers a safe and vibrant natural coloring option for food products. Keywords : betacyanin, extraction, red dragon fruit peel
Co-Authors Adi Nugroho Akhmad Putra Akhmad Mulyadi Al Machfudz Aliffia, Septin Alisha Shahnaz Amarulloh, Rochma Andriani Eko Prihatiningrum Ardiansyah Dwi Wicaksono Ardiansyah Asmarawati, Dwi As’at Rizal, As’at Rizal Ayu Krisnawati Bagus Ramadhani Bastian, Fahmi Yudas 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 Kusumawati, Elena Febri Lukman Hudi Machfudz, Al Margareta, Frida Amelia Miftahul Nahdiya 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