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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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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
Characteristics of Guava Juice Powder Which is Dried by Foam Mat Drying Method Ramadhani Nurbaya, Syarifa; Azara, Rima; Prihatiningrum, Andriani Eko; Kinanti, Kintan Sari
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.334

Abstract

This study aims to determine the chemical and physical characteristics of guava juice powder which is dried by the foam mat drying method. The research design used was two factor randomized group design. The first factor was maltodextrin concentration (5%, 10%, 15%). The second factor was the concentration of egg whites (3%, 6%, 9%). Parameters observed were: water content, vitamin A content, vitamin C content, and yield. Based on observational data, the interaction between maltodextrin concentration and egg white had a significant effect on vitamin A content in guava juice powder. The best treatment was found in the maltodextrin concentration of 15% and egg white concentration of 9% which had a water content value of 2.77%, vitamin A content of 0.18%, vitamin C content of 0.003%, and yield of 15.46%. Red guava juice powder can be one of the instant drink powder products using natural ingredients.
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
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.  
Edukasi dan Sosialisasi keamanan pangan keluarga dan anak untuk Nasyiatul Aisyiyah Daerah Sidoarjo Budiandari, Rahmah Utami; Azara, Rima; Hanun, Nur Ravita; Sari, Erika Puspita; Sabela, Eka
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.
Aktivitas Antioksidan Minuman Serbuk Instan Kombucha Sari Kulit Nanas (Ananas Comosus L. Merr) Budiandari, Rahmah Utami; Azara, Rima; Hudi, Lukman; Hikmah, Allysa Rowihatunnufus
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 17, No 1 (2025): Vol. (17) No. 1, April 2025
Publisher : Agriculture Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/jtipi.v17i1.40323

Abstract

The purpose of this research was to determine the effect of tween 80 concentratin and drying temperature on the antioxidant activity of Kombucha Pineapple skin juice instan drink powder. This study used a Completely Randomized Block Design (CRD) factorial with nine treatments and three replications. First factor was tween 80 concentration (0,5%; 1%; 1,5%) and Second factor was drying temperature (50C, 60C, 70C). Data were statistically analyzed using analysis of variance (ANOVA) and then continued with Honestly Significantly Differential at 5% level. Results of the research showed that the increasing the concentration of tween 80 resulted in increasing antioxidant activity values, while the higher drying temperature resulted in decreasing antioxidant activity. The highest IC 50 value was in the 50C drying treatment with a tween 80 concentration of 1.5% with an antioxidant activity value of 45.40 ppm, the powder drink yield reached 22.59%.
THE EFFECT OF TOMATO JUICE (SOLANUM LYCOPERSIUM) AND PINEAPPLE JUICE (ANANAS COMOSUS L.) PROPORTIONS ON THE CHARACTERISTICS OF TOMATO JELLY CANDY Rochman, Moch Fatchur; Azara, Rima
International Journal Multidisciplinary (IJMI) Vol. 2 No. 4 (2025): International Journal Multidisciplinary (IJMI)
Publisher : Antis-Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61796/ijmi.v2i4.332

Abstract

Objective: This study aims to determine the proportion of tomato juice with pineapple juice on the characteristics of tomato jelly candy. Method: This study used the Complete Randomized Block Design (CRBD) method with 1 factor (single factor) with a total of 5 treatments and repeated 4 times to obtain 20 experimental units. Results: The results showed that the difference in the proportion of tomato juice with pineapple juice had a significant effect on the water content of tomato jelly candy, but did not have a significant effect on texture, lightness, yellowness, and redness. Novelty: Tomatoes have their own taste (sweet, bitter, and smelly) so the addition of pineapple juice is needed to improve the taste, increase the economic value and diversify food products.
Sifat fisikokimia marshmallow kulit buah naga merah (Holycereus polyrhizus) dengan perbedaan konsentrasi sari lemon dan gula pasir: Physicochemical properties of red dragon fruit peel marshmallow (Holycereus polyrhizus) with differences in lemon juice and sugar concentrations Azara, Rima; Budiandari, Rahmah Utami; Sari, Poppy Diana; Maziya, Zidny
TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Vol 16 No 2 (2025)
Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/qf0bre09

Abstract

The red dragon fruit peel (Hylocereus polyrhizus), which is often discarded as waste around 30–35% of the total fruit, has potential as a natural food colorant. One innovative use is as a raw material for marshmallow, a soft, spongy candy typically made from sugar, gelatine, colouring, and flavouring agents. Sugar addition plays a role in sweetness, texture, and appearance enhancement. Additionally, lemon juice can be used as a natural flavour due to its bioactive compounds such as flavonoids, limonoids, and high vitamin C content. This study aims to investigate the effect of different concentrations of granulated sugar and lemon juice on the physicochemical characteristics of marshmallow made from red dragon fruit peel. The study employed a randomized complete block design (RCBD) with two factors: sugar concentration (27%, 35%, 43%) and lemon juice concentration (0.7%, 1.3%, 1.9%) with three replications. Parameters observed included moisture content, ash content, vitamin C, total sugar, whiteness index, and hardness. The results showed no interaction between sugar and lemon juice. Sugar concentration significantly affected moisture content, ash content, total sugar, whiteness index, and hardness of the marshmallow. In contrast, lemon juice concentration did not have a significant effect on all measured parameters. Furthermore, vitamin C content showed no significant differences among treatments.
Analysis of the Suitability of Infant Food Composition in “Babyfood X” in Compliance with Halal Certification Regulations: Analisis Kesesuaian Komposisi Makanan Bayi di “Babyfood X” terhadap Kepatuhan Regulasi Sertifikasi Halal Rafdiansyah, Muhammad Ainur; Nurbaya, Syarifa Ramadhani; Handayani, Puspita; Azara, Rima
Journal of Halal Lifestyle and Sustainability Vol. 1 No. 1 (2025): Juni
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/jhls.v1i1.2

Abstract

This article aims to analyze the suitability of the composition of baby food produced by "Babyfood X" to comply with halal certification regulations in Indonesia. This research is important considering that baby food is a consumer product that is very sensitive to safety aspects and compliance with sharia principles, especially in terms of halal raw materials and production processes. The methodology in this research is observation, interviews with “Babyfood X", literature study, and qualitative data analysis. This article shows that there are variations in the menu produced every day. The menu served is varied so it doesn't get boring because the majority of target consumers are babies aged 6 months and over. The baby food produced certainly pays attention to the right composition and nutrition, and also complies with halal food regulations, so it is safe for consumption for babies.
Studi karakteristik kimia minuman probiotik kombucha sari kulit nanas (Ananas comosus): Study of the chemical characteristics of probiotik baverage kombucha pineapple skin juice (Ananas comosus) Budiandari, Rahmah Utami; Azara, Rima; Adawiyah, Ro’biatul; Prihatiningrum, Andriani Eko
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.v14i2.3890

Abstract

Kombucha is probiotic baverage, made from tea with sugar and starter SCOBY with time fermentation 4-14 days. Time of fermentation can be affects to physical and chemical properties of kombucha. This probiotic baverage has the potential to increase immunity and body resistance. Pineapple commonly consumed fresh or processed products, the part of pineapple that’s not consumed was skin and liver as 47%. The chemical component in pineapple skin was flavonoid, bromelain, 17,53% carbohydrates and 17% glucoses that can be used as kombucha. This research purpose to determine the effect of kombucha pineapple skin juice on the 7th day and 14th day fermentation. This research used a RBD with two factors, the first factor was sucrose concentration (5%, 10%, 15% and 20%) and second factor was starter SCOBY concentration (10% and 15%). This data were analyzed using ANOVA and minitab 17. The results on the 7th day showed sucore concentration has significant effect on the pH value, total Acid and TDS. Meanwhile starter SCOBY concentration had a signicantly effect on total acid and TDS but not signigicantly effect on the pH value. On the 14th day showed that sucrose and starter SCOBY has significantly effect to total acid, pH value and TDS.
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