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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
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Effect of Media and Roasting Time on Quality of Brown Rice Tea (Oriza Nivara) M. Vikri Baihaggi Vikri; Al Machfudz; Rima Azara; Syarifa Ramadhani Nurbaya
jurnal makanan tropis dan teknologi agroindustri Vol 3 No 02 (2022): Juli
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (552.944 KB) | DOI: 10.21070/jtfat.v3i02.1589

Abstract

This study aims to determine the interaction between the effect of roasting media and roasting time on the quality of brown rice (Oryza nivara) tea. This research was conducted at the Food Product Development and Analysis Laboratory at the Faculty of Science and Technology, University of Muhammadiyah Sidoarjo from September 2021 to December 2021. This research was conducted using a factorial randomized block design (RAK) with the first factor being the treatment of roasting media consisting of 2 levels, namely T1 (Earth Frying Pan), T2 (Metal Frying Pan) and the second factor is the roasting time consisting of 3 levels, namely S1 (Roasting Time 40 minutes), S2 (Roasting Time 50 minutes), S3 (Roasting Time 60 minutes). The results showed that there was an interaction between roasting media and roasting time on the quality of brown rice (Oryza nivara) tea color parameters using the color reader method, water content, crude fiber content and organoleptic (taste) but there was no interaction on ash content and organoleptic parameters. (color, aroma). The best parameters are found in the T1S2 treatment (Soil Frying Pan and Roasting Time 50 minutes) which shows the value of crude fiber content of 12.08%, moisture content of 2.10%, lightness value of 76.73, redness value of 1.53, yellowness value of 4.98. , 0.00% ash content, taste organoleptic 0.00, color organoleptic 0.88, aroma organoleptic 0.00.
Effect of Proportion of Aloe Vera Porridge with CMC (Carboxy Methyl Cellulose) Concentration on Characteristics of Ice Cream Misbachul Ulum; Lukman Hudi; 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 (592.045 KB) | DOI: 10.21070/jtfat.v3i01.1597

Abstract

This study aims to determine the effect of the proportion of aloe vera with CMC concentration on the characteristics of ice cream. This study used a factorial Randomized Block Design (RAK) with 2 factors and was repeated 3 times. The first factor is the concentration of aloe vera pulp with 3 levels, namely: L1 = 40% aloe vera pulp, L2 = 30% aloe vera pulp, L3 = 20% aloe vera pulp. The second factor is the concentration of the stabilizer CMC (Carboxy Methyl Cellulose) with 3 levels, namely: C1 = 0.0% CMC, C2 = 0.1% CMC, and C3 = 0.2% CMC. The variables observed in this study were the analysis of vitamin C levels, viscosity, melting rate, physical color. analysis of total dissolved solids (TPT) and organoleptic tests (taste, aroma, and texture). The data obtained were analyzed using analysis of variance, if the results of the analysis showed significant differences, it would be continued with the 5% level of Real Difference Test (BNJ), for organoleptic tests were analyzed using the Friedman test. Based on the data obtained, the best treatment was aloe vera ice cream with 20% aloe vera pulp treatment and 0.2% CMC concentration (L3C3) which showed 0.14% vitamin C, total soluble solids 29.47°Brix, viscosity 107, 33 mPas, the value of lightness color is 81.91, the value of redness is -2.93, the value of yellowness is 24.51, the melting rate is 87.09 minutes, the organoleptic color is 3.73 (usually - like), the organoleptic aroma is 3.50 (usually - like) ), organoleptic texture 3.93 (like - very like), organoleptic taste 4.00 (like very much).
The Effect of The Proportion of Turmeric Tamarind and Carrageenan on The Characteristics of Tamarind Jelly Drink. Anggita Dhea Novita; Rima Azara; Syarifa Ramadhani Nurbaya; Rahmah Utami Budiandari
jurnal makanan tropis dan teknologi agroindustri Vol 3 No 02 (2022): Juli
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (440.232 KB) | DOI: 10.21070/jtfat.v3i02.1605

Abstract

This study aims to determine the effect of the proportion of turmeric acid and caragenan on the characteristics of jelly drink turmeric acid. This research was conducted using a factorial randomized block design (RAK) with the first factor being the turmeric and tamarind concentration treatment consisting of 3 levels, namely P1(75%: 25%), P2(50%:50%) P3(25%:75%) and the concentration of carrageenan consists of 3 levels, namely K1 (0.6%), K2 0, (8%), K3 (1.0%). The purpose of this study was to determine the effect of the ratio of carrageenan and turmeric acid on the pH value, viscosity, total dissolved solids, vitamin C, water content, antioxidants, and organoleptic tests (color, aroma, taste and texture) of jelly drink sour turmeric. Parameters The best treatment was jelly drink turmeric acid with turmeric acid concentration 75%: 25% and carrageenan concentration 1.0% which showed 0.16% vitamin, TPT 13.30 °Brix, pH 3.60, syneresis 6.95%, color value lightness 42.19, redness value –5.80, yellowness 23.71, aroma organoleptic 3.70 (neutral-slightly like), color organoleptic 3.90 (neutral-slightly like), taste organoleptic 4.70 (neutral - somewhat like), organoleptic texture 3.70 (neutral rather like).
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).
Halal, PIRT & business finance training for Gambir Anom’s MSME Group, Sidoarjo Nur Ravita Hanun; Rima Azara; Indah Apriliana Sari W.
Community Empowerment Vol 7 No 8 (2022)
Publisher : Universitas Muhammadiyah Magelang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31603/ce.7468

Abstract

The community of Keboan Anom Village, Gedangan District, Sidoarjo Regency, engages in a constructive activity that was started by the Gambir Anom UMKM group. These initiatives include the formation of a food and beverage company run by Gambir Anom residents. Unfortunately, they have a number of issues, such as the absence of a PIRT, a lack of halal certification, and inadequate business financial management. The implementation of this activity is done through assistancing and training. Through this assistance, the Gambir Anom MSME Group already has a business license and a product license, so that their products are ready to compete in the modern market. Additionally, training with SME accounting software can help business actors understand how to manage their finances.
Influence of Sucrose and Scoby Concentration on Physical Characteristics of Pineapple Skin Kombucha Rahmah Utami Budiandari; Andriani Eko Prihatiningrum; Rima Azara; Faiza Nur Aini
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.8.2023.6935

Abstract

This study investigates the impact of sucrose and Scoby concentration on the physical characteristics of kombucha made from pineapple skin juice. It was conducted using a randomized block design factorial with different sucrose and Scoby concentrations. The findings show that sucrose concentration significantly affected the total dissolved solids (TDS) of kombucha, while Scoby concentration had no significant effect. The highest TDS value was in the 5% sucrose concentration, and the lowest was in the 10% Scoby concentration. The study provides valuable insights for further research and applications in probiotic beverages and fermentation processes. Highlight: The study investigates the impact of sucrose and Scoby concentration on the physical properties of kombucha made from pineapple skin juice. Sucrose concentration significantly influences the total dissolved solids (TDS) of kombucha, while Scoby concentration shows no significant effect on TDS. The weight and thickness of the pellicle formed in kombucha are affected by both sucrose and Scoby concentrations, whereas the diameter remains unaffected. Keyword: Pineapple Skin, Kombucha, Sucrose Concentration, Scoby Concentration, Physical Characteristics.
Edukasi dan Sosialisasi keamanan pangan keluarga dan anak untuk Nasyiatul Aisyiyah Daerah Sidoarjo Rahmah Utami Budiandari; Rima Azara; Nur Ravita Hanun; Erika Puspita Sari; Eka Sabela
SINAR SANG SURYA Vol 8, No 2 (2024): Agustus 2024
Publisher : UM Metro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24127/sss.v8i2.3528

Abstract

Pangan merupakan kebutuhan primer. Bahan pangan haruslah aman, sehat, bermutu, layak dikonsumsi dan terjangkau, menerapkan prinsip keamanan pangan. Nasyiatul Aisyiyah adalah ortonom muhammadiyah yang berperan penting dalam pemenuhan kebutuhan dan keamanan makanan keluarga dan anak. Edukasi dan sosialiasi dillakukan kepada kader Nasyiatul Aisiyah Daerah Sidoarjo khusunya yang tergabung dalam pengusaha Nasyiatul Aisyiyah. Edukasi ini menjadi salah satu penyelesaian mitra tentang keamanan pangan baik dalam pemenuhan kebutuhan keluarga dan anak serta pengetahuan dasar dalam menjalankan usaha makanan dan minuman. Asosiasi Pengusaha Nasyiatul Aisyiyah (APUNA) yang memiliki legalitas baru 10% sehingga perlu diadakan edukasi dan sosialisasi ini sebagai dasar dalam penerapan proses pengolahan maknan yang baik. Adapun hasil dari pengabdian ini adalah peningkatan kemampuan mitra tentang keamanan pangan, keberlanjutan kegiatan ini nantinya diharapkan hingga APUNA memiliki legalitas untuk usahanya.
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.
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