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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
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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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.
Pengaruh perlakuan blanching dan proporsi terhadap kualitas penyedap rasa alami dari jamur tiram dan jamur merang: The effect of blanching treatment and proportion on the quality of natural flavorings of oyster mushrooms and straw mushrooms Azara, Rima; Budiandari, Rahmah Utami; Nurbaya, Syarifa Ramadhani; Adawiyah, Robiatul
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.v15i2.5458

Abstract

Straw mushrooms (Volvariella volvacea) and oyster mushrooms (Pleurotus ostreatus) contain natural glutamic acid which has the ability to provide a high-quality taste that is similar to the taste produced by Monosodium glutamate, making it suitable for use as a natural flavoring powder. This research uses RAK which is arranged factorially, namely the blanching method and the proportion of straw mushrooms (Volvariella volvacea) and oyster mushrooms (Pleurotus ostreatus). Based on the analysis of variance, it was found that there was an interaction between the blanching method and the proportion of straw and oyster mushrooms on physical analysis, namely yield, chemical analysis, namely water content and protein content and had no significant effect on organoleptic analysis. The best treatment results were the natural mushroom flavoring treatment with steamed blanching treatment and a mushroom proportion of 50%:50% (B1P2) which showed a yield of 3.69%, a lightness value of 74.31, a redness value of 5.74, a yellowness value of 14.30, water content 6.94%, protein content 41.36%, color organoleptic test 3.87 (like – really like), taste organoleptic test 3.20 (like) and aroma organoleptic test 3.20 (like). The aim of the research This is to determine the effect of the blanching method and the proportion of straw mushrooms (Volvariella volvacea) and oyster mushrooms (Pleurotus ostreatus) on the quality of the natural flavoring of mushrooms
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.
Inovasi Olahan Belimbing Wuluh Bernilai dari Dapur Komunitas Toga Desa Sumorame Candi Azara, Rima; Hudi, Lukman; WDP, Al Machfud; Wahyuni, Atik; Budiandari, Rahmah Utami; Arvialika, Yesy Dwita; Lesmana, Mochammad Affan
SINAR SANG SURYA Vol 9, No 2 (2025): Agustus 2025
Publisher : UM Metro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24127/sss.v9i2.4253

Abstract

Belimbing wuluh (Averrhoa bilimbi L.) buah memiliki rasa asam, tinggi vitamin C, antioksidan, serat dan mineral. selama ini hanya digunaka bumbu masakan, perlu pengembangan turunan produk berbasis bilimbi  di masyarakat. Desa sumorame khususnya RW XI memiliki taman toga dan kelompok asman toga yang mudah di temukan dilingkungan sekitar rumah dan di taman asman toga. Belimbing wuluh mudah ditemukan dan melimpah sehingga perlu dilakukan diversifikasi. Diversifikasi bilimbi bertujuan agar belimbing wuluh memiliki nilai tambah dan dijadikan komoditas unggulan mitra. Hasil dari pengabdian ini adalah peningkatan kemampuan mitra tentang proses rekayasa diversifikasi produk berbasis belimbing wuluh.
Pendampingan Legalitas Usaha Asosiasi Pengusaha Nasyiatul Aisyiyah Wilayah Sidoarjo budiandari, rahmah utami; Azara, Rima; Hanun, Nur Ravita; Wahyuni, Atik; Indahsari, Fitriyah Nur
SINAR SANG SURYA Vol 9, No 2 (2025): Agustus 2025
Publisher : UM Metro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24127/sss.v9i2.4241

Abstract

Pangan merupakan kebutuhan primer, yang harus aman, sehat, bermutu, layak dan terjangkau. Pangan halal saat ini menjadi halal mandatory yang harus diterapkan. sertifikasi halal menjadi salah satu kewajiban bagi pengusaha makanan minuman. syarat mendapatkan sertifikasi halal adalah memiliki legalitas usaha. pendampingan ini ditujukan kepada asosisasi pengusaha Nasyiatul (APUNA), baru 10 % pengusaha yang memliki legalitas sehingga perlu dilakukan pendampingan legalitas usaha dan penerapan GMP. Adapun hasil dari pengabdian ini adalah peningkatan kemampuan mitra tentang keamanan pangan. Keberlanjutan kegiatan ini monitoring penerapan produksi yang sesuai dengan standar Good Manufacturing Practice / GMP sehingga makanan yang dikomersialkan aman dan halal.
Ekstraksi Pigmen Betasianin Menggunakan Teknologi Pulsed Electric Fields (PEF) : Review Nurbaya, Syarifa Ramadhani; Budiandari, Rahmah Utami; Hudi, Lukman; Azara, Rima
Journal of Food Safety and Processing Technology (JFSPT) Vol. 1 No. 2 (2024): April 2024
Publisher : Universitas Muhammadiyah Gresik

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30587/jfspt.v1i2.7034

Abstract

PEF (Pulsed Electric Fields) adalah proses non termal yang melibatkan penggunaan pulse pendek (µs-ms) dengan voltase tinggi pada material yang diletakkan di antara dua elektroda. PEF dapat digunakan untuk proses ekstraksi. Hal ini dikarenakan PEF menyebabkan elektroporasi membran sel. Mekanisme elektroporasi yang disebabkan oleh PEF mekanismenya terbagi menjadi tiga fase, yaitu fase 1 (inisiasi pembentukan pori-pori dan destabilisasi sementara struktur membrane), fase 2 (pori-pori mengembang dan teragregasi), dan fase 3 (tahap final elektroporasi). Beberapa hasil penelitian menunjukkan bahwa PEF dapat digunakan untuk ekstraksi pigmen betanin dengan kekuatan medan Listrik antara 1-20 kV/cm.
Pengaruh PenambahanTepung Daun Kelor (Moringa oleifera) Terhadap Tingkat Kesukaan Panelis Terhadap Cookies Sorgum Eka sabela; budiandari, rahmah utami; azara, Rima
Journal of Food Safety and Processing Technology (JFSPT) Vol. 3 No. 1 (2025): Oktober 2025
Publisher : Universitas Muhammadiyah Gresik

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30587/jfspt.v3i1.9591

Abstract

Sorgum merupakan salah satu komoditas pangan lokal Indonesia, dengan berbagai kandungan yakni karbohidrat, protein, lemak, vitamin dan mineral. Tepung sorgum memiliki banyak kelebihan dibandingkan tepung terigu. Kelor menjadi salah satu tumbuhan superfood yang kaya manfaat bagi tubuh, pada penelitian ini menggunakan bahan baku utama tepung sorgum dengan penambahan tepung daun kelor. Tujuan penelitian ini yakni untuk mengatahui pengaruh penambahan konsentrasi tepung kelor terhadap tingkat kesukaan panelis. Penelitian ini menggunakan rancangan acak kelompok (RAK) satu faktor, yaitu perbedaan konsentrasi tepung kelor yang ditambahkan K0 (kontrol), K1 (kelor 2%), K2 (kelor 4%), K3 (kelor 6%), K4 (kelor 8%), K5 (kelor 10%), dan K6 (kelor 12%). Penelitian dilakukan dengan uji organoleptik hedonic, data yang diperoleh dilakukan uji friedman. Berdasakan hasil kesukaan panelis pada penambahan 2 % tepung kelor diperoleh nilai rerata organoleptik warna 3,60, rasa 3,90, aroma 3,46, dan tekstur 4,20
Formulasi Minuman Serbuk Instan Jambu Merah (Psidium guajava L.) yang Dikeringkan dengan Metode Foam Mat Drying: The Formulation of Red Guava (Psidium guajava L.) Instant Powder Drink using Foam Mat Drying Method Nurbaya, Syarifa Ramadhani; Azara, Rima; Prihatiningrum, Andriani Eko; Kinanti, Kintan Sari; Widayanti, Silvi
Amerta Nutrition Vol. 9 No. 4 (2025): AMERTA NUTRITION (Bilingual Edition)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v9i4.2025.679-688

Abstract

Background: Red guava juice offers various benefit yet its shelf life is short. Processing red guava juice into powder extends the shelf life of the product. The foaming method or foam mat drying was employed in this research to produce red guava juice powder, using Maltodextrin as the filler, egg white as the foaming agent and sucrose to taste. Objectives: This research examined the physical and chemical characteristics of the red guava instant powder drink to determine the best formulation. Methods: The first step of research was the production guava juice powder with different maltodextrin concentrations (5%, 10%, 15%) and egg white concentrations (3%, 6%, 9%). The formulation of guava juice instant powder drink involved the addition of different sucrose concentrations (10%, 20%, 30%) and guava juice powder to water ratios (1:5, 1:10, 1:15). Physical characteristics were observed, including the bulk density, solubility, color (L, a, b), and viscosity. The chemical characteristics that included total carotene and vitamin C content were also examined. The most optimal treatment from the second step underwent the proximate analysis and sodium content test, which data were analyzed using analysis of variance (ANOVA) and Tukey/HSD test. Results: The use of 15% maltodextrin and 3% egg white showed the most optimal result, and the use of 30% sucrose concentration and 1:5 guava juice powder to water ratio was determined as the best formulation. Conclusions: Red guava instant powder drink is an instant powder drink product that uses natural ingredients. One packet of red guava instant powder drink contains a total of 76 kcal of energy.
Kualitas Tape Beras pada Berbagai Konsentrasi Ragi Serta Varietas Beras Poppy Diana Sari; Rima Azara; Frida Dwi Aggraeni
Jurnal Ilmiah Teknologi Pertanian Agrotechno Vol. 10 No. 2 (2025): Oktober
Publisher : Fakultas Teknologi Pertanian, Universitas Udayana Gedung GA, Fakultas Teknologi Pertanian, Universitas Udayana Jl. Raya Bukit Jimbaran, Jimbaran, Kuta Selatan, Bali Telp/Fax: (0361) 701801

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JITPA.2025.v10.i02.p05

Abstract

Rice tape is a fermented rice product using yeast as a starter and produces a slightly sour sweet taste. The sweet taste of tape is not only influenced by sugar, but is more due to the influence of yeast on the fermentation process and producing glucose. This study aims to determine the effect of yeast concentration and rice varieties used on the sugar content, crude fiber, and alcohol produced. There are three levels of yeast concentration in this study: 0.5%, 1%, and 1.5%. The rice varieties used in this study include Pandan Wangi, Rojolele, IR 64, and Ciherang. The study was conducted with three replications, resulting in 36 treatment units. From the research that has been done, the highest sugar content of rice tape is 73.52% in the treatment of adding 1% tape yeast and using Pandan Wangi rice variety, while the highest crude fiber results are found in the use of yeast with a concentration of 0.5% using IR 64 rice variety of 2,17%. For the analysis of alcohol, the highest value was obtained at 1.18% in the treatment using Pandan Wangi rice and a yeast concentration of 1%, while the lowest alcohol value was 0.58% in the treatment with a yeast concentration of 0.5% and using the IR 64 rice variety. The research results show that the concentration of yeast and the variety of rice used have an effect on maturity, sugar content, crude fiber content and alcohol content. Abstrak Tape beras merupakan produk hasil fermentasi nasi dengan mengunakan ragi sebagai starter, menghasilkan rasa manis sedikit asam. Rasa manis pada tape tidak hanya dipengaruhi oleh gula, namun lebih disebabkan oleh proses fermentasi oleh ragi yang menghasilkan glukosa. Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi ragi dan varietas beras yang digunakan terhadap kadar gula, serat kasar dan alkohol yag dihasilkan. Terdapat 3 level konsentrasi ragi dalam penelitian ini, antara lain 0,5%, 1% dan 1,5%. Sedangkan varietas beras yang digunakan dalam penelitian ini antara lain Pandan Wangi, Rojolele, IR 64 dan Ciherang. Penelitian dilakukan dengan 3 kali pengulangan, sehingga diperoleh 36 unit perlakuan. Dari penelitian yang telah dilakukan, tape beras dengan kadar gula tertinggi adalah sebesar 73,52% pada perlakuan penambahan ragi tape sebanyak 1% dan menggunakan beras varietas Pandan Wangi, sedangkan untuk hasil serat kasar tertinggi terdapat pada penggunaan ragi dengan konsentrasi 0,5% dengan menggunakan varietas beras IR 64 sebesar 2,17%, dan untuk analisis alkohol nilai tertinggi diperoleh sebesar 1,19% pada perlakuan dengan menggunakan beras Pandan Wangi dan konsentrasi ragi sebesar 1%, sedangkan nilai alkohol terendah adalah sebesar 0,67% pada perlakuan dengan konsentrasi ragi sebesar 0,5% dan menggunakan varietas beras IR 64. Dari hasil penelitian menunjukan bahwa konsentrasi ragi dan varietas beras yang digunakan memberikan pengaruh terhadap kematangan, kadar gula, kadar serat kasar dan kadar alkohol.
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).
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 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