Article Per Year (5 Year)
p-Index From 2020 - 2025
0.444
P-Index
This Author published in this journals
All Journal Academia Open Procedia of Social Sciences and Humanities
Ramadhani Nurbaya, Syarifa
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Arts Humanities Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Environmental Science Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Medicine & Pharmacology Physics Social Sciences Other

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
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.
Characteristics of Betacyanin Natural Food Coloring from Red Dragon Fruit Peel (Water Bath Assisted Solvent Extraction Method) Ramadhani Nurbaya, Syarifa; Saidi , Ida Agustini; Syahrorini, Syamsudduha; Nahdiya, Miftahul
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.8.2023.7274

Abstract

Natural food color are now widely used in food products because they have no side effects that are harmful to the health of the human body. Red dragon skin is one of the sources of natural food coloring. Red dragon skin contains betasianin pigment which produces red-violet. Research aims to determine the effect of the type of solvent and extraction temperature on the characteristics of the Betasianin pigment extract. Betasianin pigment is extracted using the decox method. The parameters measured are colors (L, a, b), pH, and betasianin pigment content. Research uses a randomized group design. Betacyanin pigment from red dragon fruit skin can be extracted using the water bath assisted solvent extraction method. An effective solvent used for the extraction of betacyanin pigment is distilled water and NaCl. Betacyanin pigment can be a natural colorant in food products. Highlights: Optimal Solvent Selection: Distilled water and NaCl are effective solvents for betacyanin pigment extraction, enhancing natural food colorant potential. Influence of Extraction Temperature: Study investigates how extraction temperature impacts betacyanin pigment content and color characteristics. Application in Food Industry: Betacyanin pigment from red dragon fruit skin offers a safe and vibrant natural coloring option for food products. Keywords : betacyanin, extraction, red dragon fruit peel
Co-Authors Andriani Eko Prihatiningrum, Andriani Eko Kinanti, Kintan Sari Nahdiya, Miftahul RIMA AZARA Saidi , Ida Agustini Syahrorini, Syamsudduha