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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 Jurnal Ilmiah Teknologi Pertanian Agrotechno
RIMA AZARA
Universitas Muhammadiyah Sidoarjo
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Journal : PELS (Procedia of Engineering and Life Science)

 1 
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.
The Effect of Proportion and Drying Time on the Characteristics of Aloe Vera Skin (Aloe vera)-Pineapple (Ananas comosus) Tea Jian Permani Ningsih; Rima Azara; Lukman Hudi
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.v2i2.1236

Abstract

Aloe vera skin tea is an herbal tea made from the waste of the aloe vera plant, it tastes bitter, and the unpleasant scent makes this tea less desirable. Therefore, other additives such as pineapple are needed which have a sweet and fresh taste and a strong scent so that they can mask the taste and scent of the aloe vera skin. In addition, pineapple also contains vitamin C which is efficacious as an antioxidant. Seeing the excellent benefits of the two, then the two can be combined into a product, namely aloe vera skin – pineapple tea which is expected to be able to add flavor and nutritional content. This study was conducted using a factorial Randomized Group Design (RAK) with the first factor, namely the ratio of aloe vera and pineapple skin consisting of 3 treatment levels, namely: (25%:75%, 50%:50%, and 75%:25%) and the second factor is the drying time (6, 8, and 10 hours). The data were analyzed using ANOVA then followed by the Honest Significant Difference (BNJ) test at a 5% level and a hedonic scale organoleptic test. The results showed that the highest values of water content parameters were 21,04%, vitamin C 5,28%, antioxidant activity 124,47 µg/ml, aroma organoleptic 3.63, and taste organoleptic 3.43.
Effect of Additional Stabilities (CMC) and Citric Acid in Red Guava Juice (Psidium Guajava L.) Ahmad Syauqi Firdaus; 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 | DOI: 10.21070/pels.v2i2.1273

Abstract

This study aims to determine the effect of adding a stabilizer (CMC) to guava juice and to determine the effect of adding citric acid to guava juice. this research was conducted at the laboratory of product development and food analysis of the food technology study program, faculty of science, and technology, university of Muhammadiyah Sidoarjo from October to December 2021 using a factorial randomized design on guava juice. the first factor is the concentration of CMC namely (0,2%, 0,5% and 0,7%), the second factor is the concentration of citric acid, namely (0,2%, 0,3% and 0,4%). the organoleptic test was analyzed using the Friedman test. the results showed that the concentration of CMC and citric acid had a significant difference from the results for the texture organoleptic test. the best treatment was guava juice with a CMC concentration of 0.7% and citric acid concentration of 0.4% which showed an aroma organoleptic test of 3.00 (ordinary), texture organoleptic test of 3.30 (usual-like), and taste organoleptic test of 2.90 (dislike- usual), color organoleptic test 3.17 (usually-like).
Effect of Gelatin and Citric Acid Concentrations on the Production of Cherry Tomato Jelly Candy (Solanum lycopersicum var. cerasiforme): Effect of Gelatin and Citric Acid Concentrations on the Production of Cherry Tomato Jelly Candy (Solanum lycopersicum var. cerasiforme) Zahiroh, Alza Della; Azara, Rima
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.v4i0.1392

Abstract

This research to determine the effect of gelatin concentration and citric acid concentration on cherry tomato jelly candy products (Solanum Lycopersicum Var. Cerasiforme). The method used in this study was a randomized block design (RBD) using 2 factorials, namely gelatin and citric acid, with 9 treatments repeated 3 times to obtain 27 experimental units. Data analysis was carried out using ANOVA and follow-up tests were carried out with Honest Significant Difference (BNJ) at 5% level while the organoleptic test was analyzed using the Friedman test. The results of this study indicated that the addition of gelatin and citric acid had no significant effect on the reducing sugar of cherry tomato jelly candy, whereas the parameters of water content, ash content, vitamin C had a significant effect on the addition of gelatin and citric acid to cherry tomato jelly candy. The results of this study showed that the highest value for the reducing sugar parameter was 47.70%, the lowest value for ash content was 0.25%, the lowest value for water content was 17.14%, the highest value for vitamin C was 0.50%.
Revolutionizing Fish Tofu Production - Innovations and Quality Insights: Revolusi Produksi Tahu Ikan - Inovasi dan Wawasan Kualitas Elshiva, Danya Mozza; Azara, Rima; Laksana, Cakra
Procedia of Engineering and Life Science Vol. 5 (2024): Proceedings of the 7th Seminar Nasional Sains 2024
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/pels.v7i0.1511

Abstract

This study investigates the production process of fish tofu, focusing on its use of surimi combined with other ingredients. Through a field internship conducted from September 1 to September 30, 2023, employing observation, interviews, fieldwork, and literature review, the production stages were observed and analyzed. The research aimed to assess whether the process adhered to Good Manufacturing Practice (GMP) standards. Results indicate that the production sequence, including surimi preparation, mixing, molding, boiling, cooling, cutting, frying, freezing, packaging, and storage, aligns with GMP requirements, ensuring product quality and safety. This study fills a gap in understanding fish tofu production processes and provides insights for industry practitioners and researchers aiming to enhance food manufacturing practices and quality control.
Ensuring Quality and Safety in Chicken Slaughterhouse Practices through Microbiological Evaluation: Memastikan Kualitas dan Keamanan dalam Praktik Rumah Potong Ayam melalui Evaluasi Mikrobiologi Sabela, Eka; Azara, Rima; Oktarina, Pramitha Wahyu
Procedia of Engineering and Life Science Vol. 5 (2024): Proceedings of the 7th Seminar Nasional Sains 2024
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/pels.v7i0.1523

Abstract

This study investigates the microbiological quality of chicken meat produced at a slaughterhouse, focusing on total plate count (TPC), Escherichia coli, Coliform, Staphylococcus aureus, and Salmonella sp. In the food industry, the slaughter of animals necessitates adherence to strict technical and hygienic standards to ensure product quality and safety. A knowledge gap exists regarding the correlation between slaughterhouse practices and microbial contamination levels in meat products. The aim of this research is to assess the microbial concentration in chicken meat and evaluate the effectiveness of sanitation procedures implemented during production. Through microbiological testing conducted at the slaughterhouse laboratory, it was found that the microbial concentrations in the sampled chicken meat were within acceptable limits according to national regulations. These results underscore the importance of stringent cleanliness and sanitation protocols in slaughterhouse operations to ensure the production of high-quality and safe meat products. Highlights: Quality Control: Ensures adherence to standards for safe food production. Sanitation Priority: Strict cleanliness maintains product quality. Microbiological Testing: Results within acceptable limits assure good product quality. Keywords: Broiler Chicken, Product Quality, Microbiological Test
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 Budiandari , Rahmah Utami Desi Utami Desi DWI SURYANTO Eka Sabela Elshiva, Danya Mozza Erika Puspita Sari Faiza Nur Aini Frida Dwi Aggraeni 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 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