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Rahmawati, Siti Irma
Universitas Djuanda
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MINUMAN SIRUP LIMBAH SARI MENGKUDU (Morinda citrifolia L.) Yuliana, Resti; Rahmawati, Siti Irma; Novidahlia, Noli
Jurnal Pertanian Vol. 8 No. 2 (2017): OKTOBER
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (691.202 KB) | DOI: 10.30997/jp.v8i2.1058

Abstract

Buah Mengkudu (Morinda citrifolia L.) berkhasiat untuk mengobati beberapa penyakit degeneratif seperti kanker, tumor, dan diabetes.Pada umumnya pemanfaatan mengkudu baru terbatas pada sari buahnya saja sedangkan bagian yang lain belum dimanfaatkan secara optimal. Tujuan penelitianini adalah mengetahui pengaruh konsentrasi madu terhadap sifat organoleptik sirup limbah sari mengkudu, mengetahui formulasi sirup limbah sari mengkudu, dan mengetahui kandungan vitamin C, kadar antioksidan, dan mikroba pada sirup limbah sari mengkudu yang sudah terpilih. Sirup limbah sari mengkudu dibuat dengan tiga perbandingan madu dan air yaitu 50%:50%, 60%:40%, dan 70%:30%dengan dua kali ulangan. Analisis yang dilakukan meliputi organoleptik (uji mutu sensori dan uji hedonik), fisik (kekentalan), dananalisis kimia (antioksidan dan vitamin C), uji mikroba (Total Plate Count) untuk sirup yang paling disukai. Sirup limbah sari mengkudu yang disukai adalah sirup dengan perbandingan madu 70% dan air 30%, memiliki nilai antioksidan 859 IC50(rpm), kadar vitamin C sebesar 15,53%, dan Total Plate Count (TPC) sebesar 175 CFU/mL.KATA KUNCI: mengkudu, sirup, vitamin C, antioksidan, Total Plate Count (TPC).  BEVERAGES WASTE EXTRACT OF MENGKUDU (Morinda citrifolia L.) ABSTRACTMengkudu (Morinda citrifolia L.) efficacious to treat some degenerative diseases such as cancer, tumors, and diabetes. In general, the utilization of mengkuduis limited only for juice, while the other parts have not been optimally utilized. The purpose of this research is to know the effect of honey concentration on organoleptic characteristic of mengkudu juice syrup, to find out the formulation of mengkudu juice syrup, and to know the content of vitamin C, antioxidant and microbial levels of selected mengkudu juice syrup. mengkudu juice syrup is made with three kinds of comparison from honey and water,with different ratio which are; 50%: 50%, 60%: 40%, and 70%: 30% with two replications. The analysis included organoleptic (sensory quality test and hedonic test), physical (viscosity), and chemical analysis (antioxidant and vitamin C), microbial (Total Plate Count) test for the most preferred syrup. The most preferred noni syrup is the syrup with 70% honey and 30% water, which has an antioxidant level of 859 IC50 (rpm), vitamin C level of 15,53%, and Total Plate Count (TPC) of 175 CFU / mL.
Provincial palm production analysis East Kalimantan 2016-2020 Rahmawati, Siti
ProBisnis : Jurnal Manajemen Vol. 15 No. 1 (2024): February: Management Science
Publisher : Lembaga Riset, Publikasi dan Konsultasi JONHARIONO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62398/probis.v15i1.409

Abstract

This research aims to determine the influence of labor variables and land area on palm oil production in East Kalimantan Province. The dependent variable used is Palm Oil Production, while the independent variables used are Labor and Land Area. The data used in this research is secondary data which examines data for the 5 (five) year period 2016 – 2020 with districts/cities in East Kalimantan Province. The research method used is panel data regression analysis. The results of this research are that the Labor variable has a significant and positive effect on Palm Oil Production in 10 Regencies and Cities of East Kalimantan Province, and Land Area has a significant but negative effect on Palm Oil Production in 10 Regencies and Cities of East Kalimantan Province.
The Combination of Ultraviolet-B and Vitamin K2 Exposure Effect on Fibroblast-like cell Number in Wistar Rats Nelwan, Sindy Cornelia; Tedjosasongko, Udijanto; Dharmawan, Devi; Leo, Leviena Merlynike; Ardiana, Hana Ai; Rahmawati, Siti
Indonesian Journal of Dental Medicine Vol. 6 No. 1 (2023): Indonesian Journal of Dental Medicine
Publisher : Faculty of Dental Medicine Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/ijdm.v6i1.2023.19-23

Abstract

Background: Vitamin D deficiency in children is one of the problems most often discussed and received attention from around the world today, especially during the Corona virus disease-19 (Covid-19) pandemic. Vitamin D3 increases the production of vitamin K2 protein and activates a protein involved in bone metabolism. Vitamin K2 increases bone formation by stimulating osteoblast differentiation, regulating mineralization of the extracellular matrix, regulating bone marker gene expression, and inhibiting osteoclastogenesis. Purpose: to analyzed the effect of sun exposure, Ultraviolet-B (UV-B) and vitamin K2 supplementation on fibroblast-like cell as bone formation marker in Wistar rats (Rattus novergicus). Methods: twenty-four samples divided into 4 groups namely control group, UV-B group, vitamin K2 group, combination of UV-B and vitamin K2 group. After 21 days, extraction of lower incisors was done to examine fibroblast-like cell number "‹"‹after treatment. After being decalcified, specimens underwent histological evaluation using Haemotoxylin and Eosin staining to observe the fibroblast-like cell number. Result: Data analysis of fibroblast like cells number expression using one way analysis of variance (ANOVA) test showed a significant difference between sample groups (p<0.05). Conclusion: The combination of UV-B exposure and vitamin K2 administration group increased of fibroblast-like cells in Wistar rats (R. novergicus).
Optimalisasi Produk Olahan dan Strategi Pemasaran Ikan Lele di Kawasan Wisata Edukasi Kampung Lele, Desa Tales, Kecamatan Ngadiluwih, Kediri Rahmawati, Irma Sarita
TRI DHARMA MANDIRI: Diseminasi dan Hilirisasi Riset kepada Masyarakat (Jurnal Pengabdian kepada Masyarakat) Vol 3, No 2 (2023)
Publisher : JTRIDHARMA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jtridharma.2023.003.02.83

Abstract

Kawasan wisata edukasi kampung lele yang terletak di Desa Tales, Kecamatan Ngadiluwih, Kabupaten Kediri, Provinsi Jawa Timur merupakan salah satu usaha yang memiliki potensi besar khususnya dalam budidaya ikan lele. Untuk meningkatkan nilai ekonominya, ikan lele dapat dibuat menjadi produk olahan sehingga memiliki harga jual yang lebih tinggi dibandingkan dengan ikan mentah. Perlu dilakukan optimalisasi pada diversifikasi produk olahan ikan lele seperti abon, nugget, dan kerupuk. Selain itu, strategi pemasaran juga perlu dikembangkan untuk meningkatkan kunjungan masyarakat ke kampung lele ini. Tujuan kegiatan ini adalah untuk mendampingi mitra pengabdian kepada masyarakat dalam pengolahan produk ikan lele serta pemahaman strategi pemasaran yang baik dan terstruktur. Metode pelatihan yang digunakan adalah ceramah, diskusi, dan demonstrasi alat. Evaluasi kegiatan dilakukan dengan pre-test dan post-test serta penilaian kepuasan peserta terhadap pelatihan. Hasil yang diperoleh adalah terdapat peningkatan pengetahuan peserta sebesar 4,20% dan respons positif terhadap pelaksanaan pelatihan sehingga mampu bermanfaat bagi mitra pengabdian. Dapat disimpulkan bahwa kegiatan pengabdian kepada masyarakat mampu meningkatkan keberdayaan mitra terutama dalam pengetahuan dan keterampilan mengenai strategi pemasaran dan diversifikasi pangan olahan.
The Effect of Sacha Inchi Tempe on Blood Glucose, HOMA-IR, and TNF-ɑ in Rats with Metabolic Syndrome Setyawati, Amalia Rani; Anjani, Gemala; Mahati, Endang; Afifah, Diana Nur; Syauqy, Ahmad; Astawan, Made; Rahmawati, Irma Sarita
Jurnal Gizi dan Pangan Vol. 19 No. 2 (2024)
Publisher : The Food and Nutrition Society of Indonesia in collaboration with the Department of Community Nutrition, IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25182/jgp.2024.19.2.97-106

Abstract

This research aimed to evaluate the impact of sacha inchi tempe (Plukenetia volubilis L.) on Fasting Blood Glucose (FBG), Homeostatic Model Assessment for Insulin Resistance (HOMA-IR), and Tumor Necrosis Factor Alpha (TNF-ɑ) levels. In addition, metabolic syndrome was induced in 36 male Wistar rats aged 2 months at 150–200 g weight by giving a High-Fat High-Fructose diet (HFFD) for 2 weeks. The extract was administered through oral gavage in dose-dependent manner and rats were allocated into 6 groups, namely: 1). Normal control or K0; 2). Negative control or K-; 3). Positive control or K+ with 0.18 mg/200 g BB of simvastatin; 4). Intervention with 0.9 g sacha inchi tempe or P1; 5). Intervention with 1.8 g sacha inchi tempe or P2, and; 6). Intervention with 3.6 g sacha inchi tempe or P3. Meanwhile, normal chow rats were used and served as the control group. After 2 and 5 weeks of induction and intervention, blood was drawn to determine FBG. Blood insulin was examined after 5 week of intervention. Rats were euthanized at the end of the intervention for hepatic TNF-α analysis before calculating HOMA-IR. The result showed that there was a significant difference (p<0.05) in FBG, HOMA-IR and hepatic TNF-α levels after sacha inchi tempe treatment. Rats receiving the highest dose of sacha inchi tempe had the most significant reduction (p<0.05) in FBG, HOMA-IR and hepatic TNF-α, when compared to simvastatin group. Therefore, sacha inchi tempe could attenuate glycemic and inflammation profiles in metabolic syndrome.
TINJAUAN KEAMANAN DAN KEHALALAN PENGEMASAN DESAIN KREATIF Siregar, Maruli; Mardiah, Mardiah; Rahmawati, Siti Irma
Jurnal Ilmiah Pangan Halal Vol. 1 No. 1 (2019): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v1i1.2002

Abstract

Cooking oil is one of the food ingredients consumed by all levels of Indonesian society. People generally use cooking oil many times so that the risk to health. The purpose of this study was to test the quality of cooking oil after repeated use. The sampling method is using 4 types of packaging brand oil and 1 type of bulk oil each type of 1 liter. The frying oil sample taken was placed in a sealed bottle, inserted into a thermos, and brought to the laboratory for testing. Type of food used for frying is tempe and mackerel as much as 3 times the frying test. The frying method is deep frying. The analyzes were peroxide number, acid number, and water content. From the research, the characteristic of the quality of cooking oil average peroxide number in the first to third repetition is 0.63-5,63 meq / kg, acid number 0,22-0,56 mg KOH / g, and moisture content 0 , 05-0.18%. In the repetition of frying tempe until fifth cooking oil is above standard, while the frying tempe on the seventh repetition is above standard.Keywords: deep frying, quality, cooking oil.
REVIEW ARTICLE: THE IMPORTANCE OF HALAL VALIDATION OF INGREDIENTS AS CRITICAL PARAMETER DURING HALAL AUDITS Sunaryo, Endang S.; Mardiah, Mardiah; Rahmawati, Siti Irma
Jurnal Ilmiah Pangan Halal Vol. 1 No. 1 (2019): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v1i1.2003

Abstract

As one of the biggest numbers of Muslim population in the world, Indonesia considering as one of potential market for food and beverages. Latest 3 years data showed products especially Food & Beverages  produced by small & micro industries increased tremendously compared to medium & large enterprises. Among of Asean countries, the growth of consumer goods market in 5 years (2012 – 2017) increased significant (10 %)  particularly packaged food and soft drinks. Therefore more challenges related with validity of raw material/ingredients Halal certification  (its authenticity), validity of GMP and HACCP certification to guarantee “thoyyiban” during food processing and validity of halal supply chain from farm to table (documents authenticity). Interesting facts that due to scarcity of getting halal ingredients, producers tends to sifting to chemical process in orders to make halal audit easy. Unfortunately they ignore the sifting may create another health concern. Others concern are incompletely requirement such as Halal Certificate of ingredients, Certificate of Analysis, Material Safety Data Sheet and Food Processing Chart. Those documents often issued by traders instead of its manufactures (supposed to be). To improve and fasten the innovation, we propose some cooperation and network among ASEAN Halal institutions. Keywords: halal validation, ingredients, critical parameter, halal audit
KRITERIA SERTIFIKASI HALAL BARANG GUNAAN DI INDONESIA Jumiono, Aji; Siti Irma Rahmawati
Jurnal Ilmiah Pangan Halal Vol. 2 No. 1 (2020): JURNAL ILMIAH PANGAN HALAL
Publisher : Universitas Djuanda

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Abstract

Halal certification for utility goods is part of the mandatory provisions for halal certified products as contained in Law Number 33 of 2014 concerning Halal Assurance Product and its derivative regulations, namely in Government Regulation number 31 of 2019 and Regulation of the Minister of Religion Number 26 of 2019. The requirements used in the halal certification of used goods refers to the provisions of the halal certification criteria from the Indonesian Ulema Council and the LPPOM MUI as stipulated in the Decree of the Minister of Religion Number 982 of 2019 and the Decree of the Head of BPJPH Number 117 of 2019. The criteria used in the halal certification of used goods require compliance The Halal Assurance System according to the HAS 23000 standard which must guarantee that halal-certified products can maintain their halal consistency during the validity period of the halal certificate.
TITIK KRITIS HALAL & NILAI TAMBAH KOPI JAHE TERIPANG HALAL CRITICAL POINT & ADDED VALUE GINGER BEAM COFFEE Hadistio, Alfin; Siti Irma Rahmawati
Jurnal Ilmiah Pangan Halal Vol. 2 No. 2 (2020): JURNAL ILMIAH PANGAN HALAL
Publisher : Universitas Djuanda

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Abstract

The use of sea cucumbers as an additive to coffee can add to the variety of herbal coffee products. In a published study, it was stated that consumers tended to prefer sea cucumber ginger coffee, and an observation was made of the composition of sea cucumber ginger coffee on the parameters of ash content and pH. As well as for other parameters, observations were made of the dissolution rate, infusion rate and water content. By meeting the Indonesian National Standard, coffee has the opportunity to increase profits or added value. This study aims to discuss the critical point of halalness and to get the added value of sea cucumber ginger coffee products. The Hayami method is used to calculate the added value of the product under study. The results show that the profit rate is 43% and the added value of the product is Rp. 625,858 kg. The analysis shows that sea cucumber, ginger and coffee, when combined can provide added value which is very profitable for small industries Keywords:, halal coffee, hayami, sea cucumber
IDENTIFIKASI RESIKO TITIK KRITIS KEHALALAN PADA PRODUK KOPI BUBUK Elke Stephanie; Siti Irma Rahmawati
Jurnal Ilmiah Pangan Halal Vol. 2 No. 2 (2020): JURNAL ILMIAH PANGAN HALAL
Publisher : Universitas Djuanda

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Abstract

Halal has already become one of requirements for food products in order to penetrate the global market, including in Indonesia. The Indonesian government establishes halal certification obligations for all incoming, outstanding and traded products in the territory of Indonesia. The halal audit and certification stages of processed food are complex and have an impact on a low halal risk. Coffee is a plantation commodity which has a high economic value and plays an important role as a source of foreign exchange for the country. One of the processed coffee products that are often found is ground coffee. This study aims to determine the critical point of ground coffee products to control the risk of non-halal products. This research was conducted in 2 (two) stages, namely making flowcharts or production process flowcharts and identifying the risk of critical points for ground coffee products. The results of the study show that the critical point in the manufacture of ground coffee lies in the roasting process which is mixed with other ingredients, for example butter fat and the facilities used must be free from contamination of non-halal and unclean materials. The critical point in ground coffee products in the form of sachets is at the stage of adding additives. The halalness of other ingredients need to be considered especially related to the origin (source) and how to obtain it. Keywords: Halal, Critical Point, Coffee.
Co-Authors . Anidah . Aslan . Kholik A.A. Ketut Agung Cahyawan W Abdullah, Muhamad Al Faruq Afifah Rosyidah Afifah, Diana N. Ahmad Syauqy Andreayani Attamimi Anggun Hari Kusumawati Anis H. Mahsunah Anisyah, Yuni Nur Anjani, Gemala Annis Catur Adi Annisa Rizky Maulidiana Apon Zaenal Mustopa Apon Zaenal Mustopa Ardiana, Hana Ai Ariestyani, Imelda Armaiki Yusmur Arrachman, Hajar Chair Arrahman, Hajar Chair Aulanni'am, Aulanni'am Aulanni’am Aulanni’am Bayu, Asep Bugi Ratno Budiarto Bustanussalam Bustanussalam Bustanussalam Bustanussalam Bustanussalam Bustanussalam Bustanussalam Bustanussalam Bustanussalam, Bustanussalam Chianese, Giuseppina Choirun Nisa Riski Damayanti, Aprilia F. Darmawati Dalle Dharmawan, Devi Diah Anggraini Wulandari Dian Ratih Laksmitawati Diana Nur Afifah, Diana Nur Donald, Eriklex Dwi Aryanti Effionora Anwar Elke Stephanie Ella Saparianti Elok Zubaidah Endang Mahati Endang Saepudin Eris Septiana Eris Septiana Eris Septiana Eris Septiana Eris Septiana Eris Septiana ERIS SEPTIANA Fadhilah, Syifa Fadlina Chany Saputri Fariha Willisiani Fauzia Nurul Izzati Fauzia Nurul izzati Fauzia Nurul Izzati Fauzia Nurul Izzati Fauzia Nurul Izzati Fauzia Nurul Izzati Fauzia Nurul Izzati Fauzia Nurul Izzati Fauzy Rachman Fauzy Rachman Fauzy Rachman Fauzy Rachman Fauzy Rachman Febriandy, Agustio Febriansyah, Ilham Ferdina Tri Laksmita Fikayuniar, Lia Fitri Amalia Fitri Nur Hikmah Fitrilia, Tiana Ghina Putri Dyanti Giriwono , Puspo Edi Gita Syahputra Hadistio, Alfin Hairida Hairida Hanifah, Ishmah Hapsari , Yatri Hendig Winarno Heni Pujiastuti Indradewa, Rhian Izzati, Fauzia Joko Hermanianto Karimah, Nur Rafidah Kharyani, R. Aldini Kristanti Indah Purwani Leny Heliawati Leo, Leviena Merlynike Lestari Makmuriana Lutfi Alhazami MADE ASTAWAN Mardiah Marhamah, Irma Siti Martha Sari Martha Sari Masteria Yunovilsa Putra Masteria Yunovilsa Putra Muhammad Ilman Muhammad Surya Madani Muhibuddin, Anton Mutia Hardhiyuna, Mutia Nada Nisrina Nastiti Wijayanti Nelwan, Sindy Cornelia NFN Bustanussalam NFN Yadi Noli Novidahlia Nopita Aliani Nunik Gustini Nur Rohmah Nuraini Nuraini Nurcahali, Fani Partomuan Simanjuntak Partomuan Simanjuntak Partomuan Simanjuntak Partomuan Simanjuntak Partomuan Simanjuntak Permatahati, Ghina Sri Putra, Masteria Yunovilsa Qisthina, Dalilah Rachmat Sahputra Rahma Micho Widyanto Rahman , Fauzy Ramadhaniyati, Ramadhaniyati Ratna Chrismiari Purwestri Ratna Ediati Rika Damayanti Rikno Harmoko Rikno Harmoko Rikno Harmoko Rosy Hutami Saiful Bachri Salcia Inka Nelanda Saniyya, Ashila Nasyadhiya Septiana , Eris Setyawati, Amalia Rani Simanjuntak , Partomuan Siregar, Maruli Siti Aminah Siti Nurhalimah Siti Nurjanah Slamet Budjianto SOETJIPTO . Sukarno Sukarno Sunaryo, Endang S. Suprayatmi, Mira Suprayatmi, Mira Syamsiah Syamsiah Tirtawati, Desi Titi Rohmayanti Tutik Wresdiyati Udijanto Tedjosasongko Untari, Febriana Utami, Nur' Widjajanti, Widjajanti Wien Kusharyoto Wyna Nabila Yadi Yadi Yatri Hapsari Yatri Hapsari Yatri Hapsari Yatri Hapsari Yohana P. Br Sianturi Yuliana, Resti Yuliana, Resti Yumi Sartika Yunas, Ranum Wanudya