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All Journal Microbiology Indonesia Jurnal Teknologi Pangan BERDIKARI : Jurnal Inovasi dan Penerapan Ipteks TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Amerta Nutrition Academia Open Community Empowerment Jurnal Pengabdian dan Peningkatan Mutu Masyarakat (JANAYU) Sinar Sang Surya: Jurnal Pusat Pengabdian kepada Masyarakat Sagu PELS (Procedia of Engineering and Life Science) Procedia of Social Sciences and Humanities Journal of Tropical Food and Agroindustrial Technology Teknologi dan Industri Pertanian Indonesia International Journal Multidisciplinary Journal of Halal Lifestyle and Sustainability Journal of Food Safety and Processing Technology
RIMA AZARA
Universitas Muhammadiyah Sidoarjo
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Nursing Physics Public Health Social Sciences Other

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PEMBUATAN DAN ANALISIS SIFAT FISIKOKIMIA GELATIN DARI LIMBAH KULIT IKAN KERAPU (Ephinephelus sp.) Rima, Rima Azara
REKAPANGAN Vol 11, No 1 (2017): REKAPANGAN
Publisher : UPN VETERAN JAWA TIMUR

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

Abstract

Gelatin merupakan protein konversi bersifat larut air yang diperoleh dari hidrolisis kolagen yang bersifattidak larut air. Pada penelitian ini gelatin diekstraksi dari limbah kulit ikan kerapu (Ephinephelus sp.)menggunakan proses asam melalui perbedaan konsentrasi asam asetat dan lama perendaman yang digunakanuntuk mengetahui pengaruhnya terhadap sifat fisikokimia gelatin yang dihasilkan. Hasil penelitian menunjukkanbahwa konsentrasi asam asetat berpengaruh pada kadar abu, rendemen, nilai L* dan pH. Lama perendamanberpengaruh nyata pada viskositas, kekenyalan gel, kadar protein dan titik jendal gelatin. Perlakuan terbaikdidapatkan pada perlakuan perendaman dalam konsentrasi asam asetat 2% dengan lama perendaman 18 jam.Karakteristik gelatin perlakuan terbaik antara lain kadar air 4,61%, kadar abu 1,32%, kadar protein 79,9691%, pH5,32, rendemen 6,99%, titik jendal 15,83 ⁰C, kekuatan gel 19,73 N, viskositas 6,75 cP, kecerahan warna 64,19dan intensitas warna kuning 22,63.Kata kunci: ikan kerapu, perendaman asam, gelatin, sifat fisikokimia
Kemandirian Ekonomi Melalui Optimalisasi Peran Karang Taruna Hanun, Nur Ravita; Fitriyah, Hadiah; Azara, Rima
Berdikari: Jurnal Inovasi dan Penerapan Ipteks Vol 8, No 2 (2020): August
Publisher : Universitas Muhammadiyah Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18196/bdr.8283

Abstract

Karang Taruna (Youth Organization) becomes the hope for development resources in all aspects of the village. The village economic development needs to be directed towards the independence in order to be sustainable. Land resources that are productive but have not been utilized are potential to be the capital for the village economic independence development. The available land is used by Karang Taruna to be made as Vegetable and Fruit Gardens. The management of village’s Vegetable and Fruit Gardens has not been optimal yet. Thus, efforts in optimizing it need to be taken. The goal of community empowerment is to optimize the role of Karang Taruna of Keboan Anom Village and to develop the Vegetable and Fruit Gardens to achieve village economic independence. The community empowerment program is carried out in stages, namely socialization, training on processing food products, digital marketing workshops, and financial management. The results of community empowerment show that processed vegetables and fruit products having high economic value are produced as the source of income for Karang Taruna and as the additional income for Keboan Anom Village, the information technology-based marketing (digital marketing) models is well-understood, and the organizational financial management is good.
Cloning and Gene Expression of AnsZ Encoding L-Asparaginase Enzyme from Local Bacillus sp. RIMA AZARA; IS HELIANTI; JONI KUSNADI; YUNIANTA YUNIANTA
Microbiology Indonesia Vol. 8 No. 2 (2014): June 2014
Publisher : Indonesian Society for microbiology

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (822.691 KB) | DOI: 10.5454/mi.8.2.1

Abstract

L-asparaginase is an enzyme that catalyzes the hydrolysis of L-asparagine into L-aspartic acid and ammonia. In medical aspect, L-asparaginase especially those came from E. coli and Erwinia chrysanthemi used as chemotherapy agent of acute lymphoblastic leukemia (ALL). However, new potential organisms possessing L-asparaginase production capacity with a similar therapeutic effect are still required . In Bacillus subtilis strain 168, there are two kinds of L-asparaginase gene, AnsA and AnsZ. The study of the later L-asparaginase (AnsZ) has not been conducted intensively. The aim of this study is, first, to isolate this gene of L-asparaginase (AnsZ) from local Bacillus sp. and then to express this gene in Escherichia coli. Using PCR-cloning method, an open reading frame (ORF) containing 1128 bp was obtained. The ORF has 99% homology with sequence of L-asparaginase from Bacillus subtilis Bsn5. The gene then was subcloned into pET 21d (+) with his6-tag in the C-terminal of the gene product and expressed in E.coli BL21. L-asparaginase activity analyses showed that recombinant E. coli containing recombinant plasmid with open reading frame (ORF) L-asparaginase (AnsZ) from Bacillus subtilis had higher activity than that is not containing ORF L-asparaginase (AnsZ). Purification with HisPur TM Ni-NTA Purification Kit increased the specific activity of L-asparaginase (AnsZ) enzyme to 29 fold.
Kemandirian Ekonomi Melalui Optimalisasi Peran Karang Taruna Nur Ravita Hanun; Hadiah Fitriyah; Rima Azara
Berdikari: Jurnal Inovasi dan Penerapan Ipteks Vol 8, No 2 (2020): August
Publisher : Universitas Muhammadiyah Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18196/bdr.8283

Abstract

Karang Taruna (Youth Organization) becomes the hope for development resources in all aspects of the village. The village economic development needs to be directed towards the independence in order to be sustainable. Land resources that are productive but have not been utilized are potential to be the capital for the village economic independence development. The available land is used by Karang Taruna to be made as Vegetable and Fruit Gardens. The management of village’s Vegetable and Fruit Gardens has not been optimal yet. Thus, efforts in optimizing it need to be taken. The goal of community empowerment is to optimize the role of Karang Taruna of Keboan Anom Village and to develop the Vegetable and Fruit Gardens to achieve village economic independence. The community empowerment program is carried out in stages, namely socialization, training on processing food products, digital marketing workshops, and financial management. The results of community empowerment show that processed vegetables and fruit products having high economic value are produced as the source of income for Karang Taruna and as the additional income for Keboan Anom Village, the information technology-based marketing (digital marketing) models is well-understood, and the organizational financial management is good.
Yellow Sweet Potato Nastar(Ipomoea Batatas L.) And The Addition Of Fat Type On Chemical Characteristics of Organoleptic Test Nur Aziza; Syarifa Ramadhani Nurbaya; Rima Azara
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 | Full PDF (243.517 KB) | DOI: 10.21070/pels.v2i2.1197

Abstract

Dependence on flour needs to be reduced by utilizing local food ingredients that can enrich the active compounds in nastar cakes. The distinctive taste of yellow yam flour provides an innovative new taste of nastar with a combination of sweetness from chocolate jam. The comparison between yellow sweet potato flour and cornstarch in nastar cakes will provide a new taste and increase the nutritional content and as a natural coloring agent in the manufacture of pastries. The proportion of use of cornstarch in sweet potato nastars is used as a softener in pastries and cakes due to the nature of this cornstarch which can bind water to the dough so that the texture is softer and denser. This study aims to determine the sensory properties of nastar cookies with variations of yellow sweet potato flour and cornstarch with the addition of fat types so as to get the right formula. Organoleptic tests carried out included color, taste and taste. Test respondents used a sensory preference test (hedonic rating) with 30 panelists. By using the hedonic test and the results are expressed in numbers 1-5. 1 = strongly dislike, 2 = dislike, 3 = neutral, 4 = like, 5 = very much like. The hedonic test is the most widely used test to measure the level of liking for the product where the panelists express personal impressions about good or bad. conducting organoleptic tests, namely panelists, a laboratory consisting of a preparation room, waiting room and discussion room. The way to do the orgnoleptic test is that the presenter prepares the sample in the preparation room, for the panelists to be in the discussion room to taste the sample that has been prepared by the presenter. Panelists fill out the forum that has been prepared by the presenter in the discussion room. The foam consists of color, taste, and aroma tests using hedonic tests and the results are expressed in numbers 1-5.
Small and medium enterprises' innovation and product competitiveness in the Covid-19 pandemic era Hadiah Fitriyah; Nur Ravita Hanun; Rima Azara
Community Empowerment Vol 6 No 12 (2021)
Publisher : Universitas Muhammadiyah Magelang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (502.62 KB) | DOI: 10.31603/ce.5570

Abstract

The purpose of the community service is to increase the products competitiveness of the Belimbing Wangi SMEs, Watesari Village, Balongbendo District, Sidoarjo Regency. The impact of the Covid-19 pandemic is extraordinary, especially for the Belimbing Wangi SMEs business group, where the production process and turnover has decreased, because business management is still carried out conventionally and Watesari Village tourism must be closed according to government regulations. The service method used is field observation, trial of processed star fruit products, training and assistance in processing star fruit juice, and business management training. As a result of the assistance, partners understand the importance of conducting business management and finding the best formula for star fruit juice drinks. This training also supports the sustainability of the Belimbing Wangi SMEs business and competes at the global market level.
The Effect of Moringa Oliefera (Moringa Oliefera) Leaf Flour Concentration and Duration of Steaming on the Characteristics of Instant Noodles Desi Utami Desi; Rima Azara
jurnal makanan tropis dan teknologi agroindustri Vol 2 No 01 (2021): Januari
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (611.416 KB) | DOI: 10.21070/jtfat.v2i01.1537

Abstract

This study aims to determine the effect of Moringa Leaf Flour (Moringa Oliefera) Concentration and Steaming Time on the Characteristics of Instant Noodle (Instant Noodle). This study was conducted using a factorial randomized block design (RAK) with the first factor being the concentration of Moringa leaf flour treatment consisting of 3 levels, namely K1 (6%), K2 (9%), K3 (12%), and steaming time consisting of 3 levels. namely P1 (3 minutes), P2 (5 minutes), P3 (7 minutes). The variables measured were water content, ash content, crude fiber content, physical analysis (swelling index, cooking loss, cooking time, water absorption and color reader method), and organoleptic tests. Moringa leaf flour concentration treatment and steaming time significantly affected the parameters of physical color, moisture content, fiber content, and organoleptic tests (color, aroma, and taste) but had no significant effect on parameters of water absorption, swelling index, cooking loss, cooking time. , ash content, and organoleptic test (texture). The best treatment parameter in this study was Moringa instant noodles with 6% Moringa leaf concentration treatment, 3 minutes steaming time (K1P1) which showed 8.55% moisture content, 8.05% ash content, 11.26% fiber content, lightness value. 48.1, redness value 21.50, yellowness value 33.35, cooking loss value 0.13%, cooking time value 12.07%, water absorption 5.14%, swelling index value 7.09%, and test organoleptic aroma 3.43 (neutral-like), color 4.00 (like-very like), taste 3.53 (neutral-like), and texture 3.57 (neutral-like).
The Effect of Age Of Cassava Tapai (Manihot esculenta) and Concentration on The Characteristics of Cassava Tapai Flour Selviani Selviani; Rima Azara
jurnal makanan tropis dan teknologi agroindustri Vol 1 No 02 (2020): Juli
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (460.809 KB) | DOI: 10.21070/jtfat.v1i02.1571

Abstract

The objective of this research was to find out the effects of age tapai and yeast concentration on characteristic of cassava tapai flour. This research was used Randomized Block Design (RAK) with two factors. The first factor was tapai that consist of three levels: 1 day, 2 days, 3 days and second factor was concentration of yeast 1%, 2%, and 3%. The result showed there was no interaction between tapai with concentration of yeast to all observated parameters, but had effect to colour hedonic. Tapai and concentration of yeast was effect on moisture, ash, density, and colour hedonic were affected positive. The best treatment was cassava tapai flour that was made using tapai 1 day and concentration of yeast 1% had moistured 6.53%; ash 2.45%; lightness 81.21; redness 6.72; yellowness 26.86; colour organoleptic 5.03; aroma 4.73; sugar reduction 0.85 mg/100ml; density 0,60 g/ml; and yield 20.12%
Comparative of the Quality of Cooking Oil With Four Times Frying on Packaged and Bulk Cooking Oil NICO ARDIAWAN PUTRA NICO; Rima Azara
jurnal makanan tropis dan teknologi agroindustri Vol 2 No 01 (2021): Januari
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (551.474 KB) | DOI: 10.21070/jtfat.v2i01.1576

Abstract

This study aims to determine changes in the quality of packaged cooking oil and bulk cooking oil due to the repeated frying process. This research was conducted using a factorial randomized block design (RAK) with the first factor being the type of cooking oil, namely A1 (packaged oil) and A2 (bulk oil) and frying treatment namely P1 (first frying), P2 (second frying pan), P3 (third frying pan). , and P4 (fourth frying pan). The variables measured were free fatty acids, peroxide number, water content, color, and organoleptic aroma and color. The research data were analyzed using Analysis of Variance (ANOVA), if the results of the analysis showed a significant difference, then the Honest Significant Difference (BNJ) test was continued with a level of 5%. The results showed that the treatment using packaged cooking oil and bulk cooking oil with repeated frying treatment had a significant effect on the parameters of free fatty acids, peroxide value, physical color test and organoleptic tests (aroma and color), and had no significant effect on the water content value. The best treatment parameters in this study were packaged cooking oil with the first frying treatment (A1P1) with a free fatty acid value of 0.06%, a peroxide value of 3.42%, a redness value of 4.77, a yellowness value of 20.00, a level of 0.11% water, and the organoleptic test value for aroma is 4.00 (like-very like) and color 3.90 (like-very much).
Effect of the Concentration of Carboxy Methyl Cellulose and Tapioka Flour on Organoleptic Fruit Leather Mesocarp of Lontar Fruit (Borassus flabellifer) Sutiono Sutiono; Ida Agustini Saidi; Rima Azara
jurnal makanan tropis dan teknologi agroindustri Vol 3 No 01 (2022): Januari
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (532.761 KB) | DOI: 10.21070/jtfat.v3i01.1588

Abstract

This study aims to determine the effect of the concentration of Carboxy Methyl Cellulose, Tapioca Flour on the Characteristics of the Fruit Leather Mesocarp of Lontar Friut (Borassus flabellifer). The design in this study was a one-factor randomized block design (RAK), wich consisted of 10 treatments, namely (CM1), (CM2), (CM3), (CM4), (CM5), (TP1), (TP2), (TP3 ), (TP4), (TP5). Analysis using ANOVA and 5% BNJ follow-up test. The results showed that the concentration of Caboxy Methyl Cellulose, Tapioca Flour Fruit Leather Mesocarp Lontar Fruit (Borassus flabellifer), had a very significant effect on the characteristics of water content, color characteristics (lightness, greeness, yellowness), organoleptic characteristics of color, aroma, taste, texture, characteristics. physical value of texture (hardness, cohesiveness, adhesiveness, chewiness and gummyness). The best treatment is CM5 which shows the value of water content 9.13%, lightness value 51.52, greenness 8.72, yellowness 16.54, physical texture value (hardness 662.73 g, cohesiveness 0.98, adhesiveness 5.54 mJ , springiness 1.0 mm, chewiness 14.37 mJ and gumminess 432.83 g), and color organoleptic value 6.23, aroma 6.67 texture 5.57, taste 3.77.
Co-Authors Adawiyah, Ro’biatul Ahmad Syauqi Firdaus Al Machfudz Amarulloh, Rochma Andriani Eko Prihatiningrum, Andriani Eko Anggita Dhea Novita Arvialika, Yesy Dwita Atik Wahyuni Desi Utami Desi DWI SURYANTO Eka Sabela Elshiva, Danya Mozza Erika Puspita Sari Faiza Nur Aini Hadiah Fitriyah Hikmah, Allysa Rowihatunnufus Ida Agustini Saidi Indah Apriliana Sari W. Indahsari, Fitriyah Nur IS HELIANTI Jian Permani Ningsih Joni Kusnadi Kinanti, Kintan Sari Laksana, Cakra Lesmana, Mochammad Affan Lukman Hudi M. Vikri Baihaggi Vikri Maziya, Zidny Misbachul Ulum NICO ARDIAWAN PUTRA NICO Nur Aziza Nur Ravita Hanun Nurbaya, Syaraifa Ramadhani Oktarina, Pramitha Wahyu Poppy Diana Sari, Poppy Diana Puspita Handayani Rafdiansyah, Muhammad Ainur Rahmah Utami Budiandari Ramadhani Nurbaya, Syarifa Robiatul Adawiyah Rochman, Moch Fatchur Sabela, Eka Sari, Erika Puspita Selviani Selviani Sutiono Sutiono Syarifa Ramadhani Nurbaya WDP, Al Machfud Widayanti, Silvi Zahiroh, Alza Della Zakiyah, Mei Dita Fitrotus