Article Per Year (5 Year)
p-Index From 2021 - 2026
1.048
P-Index
This Author published in this journals
All Journal TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Sinar Sang Surya: Jurnal Pusat Pengabdian kepada Masyarakat Journal of Applied Agricultural Science and Technology Jurnal Ilmiah Teknologi Pertanian Agrotechno
Poppy Diana Sari
Program Studi Teknologi Pangan, Universitas Muhammadiyah Sidoarjo, Sidoarjo, Jawa Timur
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Energy Engineering Environmental Science Industrial & Manufacturing Engineering Physics

Published : 6 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 6 Documents
Search

 1 
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.
Quality Assessment of Used Palm Cooking Oil Processed by Microfiltration Using Whatman Filter Papers with Different Pore Sizes Poppy Diana Sari; Rukmi Sari Hartati; Syamsudduha Syahrorini; I Nyoman Setiawan; Rahmah Utami Budiandari; I Wayan Sukerayasa; Muhammad Ainnur Rafdiansyah
Journal of Applied Agricultural Science and Technology Vol. 10 No. 1 (2026): Journal of Applied Agricultural Science and Technology
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55043/jaast.v10i1.496

Abstract

Microfiltration is a preliminary treatment in the production of biodiesel. This method is characterized by its simplicity and its environmental friendliness. It can reduce foam production during the saponification process, which is generally concomitant with the esterification process. Furthermore, microfiltration process does not involve the use of chemicals. The micropore size of the filter greatly influences the quality of the biodiesel produced, given its impact on impurities present in the oil used. The present study sought to determine the effect of microporous membrane size on the quality of used frying oil. The treatment variables in this study were the micropore sizes of the Whatman filter paper used: 2.5 μm, 8 μm, 11 μm, 16 μm, 20 μm, and 25 μm. Meanwhile, the observation variables encompassed the free fatty acid (FFA) content, acid number, viscosity, and water content of the used cooking oil. The findings of the study indicate that the microfiltration treatment employing filter paper with 2.5 μm pore size yielded the best results, with free fatty acid (FFA) level, acid number, viscosity and water content of 0.00238%, 0.411 mg KOH/g, 3.2843 cSt and 0.00068%, respectively. In accordance with the stipulations outlined in the Indonesian National Standard (SNI) 7128:2015, the microfiltered oil obtained in this study is deemed suitable for use as a raw material in biodiesel production.
Kadar klorofil ekstrak daun pepaya pada jenis pelarut dan kadar zat penstabil yang berbeda Poppy Diana Sari; Lukman Hudi; Al - Machfud; Aisyah Nurkhaliza; Erika Puspita Sari
TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Vol 17 No 1 (2026)
Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/rdraga58

Abstract

Chlorophyll is a green coloring agent and antioxidant from plants that is needed in everyday life, both in the food industry, cosmetics and renewable energy. Its abundant presence in nature makes it interesting to research and develop its use. Various methods are used to extract chlorophyll from existing natural materials. One type of plant with the highest chlorophyll content is papaya leaves, but the highest chlorophyll content has not been found from the extraction process used so far. The use of papaya leaves has only been used for animal feed so it is very interesting to develop in order to be used further in other things. This study aims to obtain the highest chlorophyll content with the treatment of solvent types and levels of stabilizers used in the papaya leaf chlorophyll extraction process. The study was conducted with 2 treatment variables, including the type of solvent, namely ethanol and seton and the treatment of the levels of NaHCO3 stabilizers used, namely 1%, 3% and 5%. From the research that has been done, the highest results were obtained in the treatment using acetone as a solvent and the addition of NaHCO3 stabilizer as much as 3%. This treatment resulted in an extract yield of 7.56%, an average total chlorophyll content of 10.597%, an average chlorophyll a content of 5.916% and an average chlorophyll b content of 4.684%.
Optimizing the Legality of MSME Products through Halal Certification Assistance in Jabon, Sidoarjo Poppy Diana Sari; Lukman Hudi; Syarifa Ramadhani Nurbaya; Atik Wahyuni; Muhammad Ainur Rafdiansyah; Lailis Sabilah
SINAR SANG SURYA Vol 10 No 2 (2026): Mei 2026
Publisher : UM Metro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24127/sss.v10i2.5170

Abstract

Micro, Small, and Medium Enterprises (MSMEs) play a vital role in the local economy, yet they still face challenges in product legality, particularly regarding halal certification. This community service initiative aims to optimize the legality of MSME products by providing halal certification assistance to bread and cake producers in Kedung Pandan Village, Jabon - Sidoarjo. This program is implemented by a community service team from the Food Technology Study Program at Muhammadiyah University of Sidoarjo, utilizing an educational approach, outreach, and direct assistance in the halal certification application process. The implementation method includes participant identification, education and outreach regarding halal certification regulations and procedures, and technical assistance in processing documents and submitting applications through the applicable system. The results of the activity demonstrated an increased understanding among participants regarding the importance of halal certification and product legality procedures. This was evident in the improved knowledge assessment results after the mentoring activity. This activity also raised awareness among MSMEs to improve the quality and safety of their products. As a form of program sustainability, partners expect continued assistance in obtaining Home Industry Product (P-IRT) permits and other training to improve the business capacity, competitiveness, and sustainability of MSMEs in the region. Thus, the program is expected to go beyond halal certification and contribute to strengthening the legality and overall development of MSMEs.
AISYIYAH SUMORAME CANDI SIDOARJO KEMBANGKAN RUMPUT LAUT MENJADI PRODUK BERNILAI TINGGI Lukman Hudi; Andriani Eko Prihatiningrum; Poppy Diana Sari; Rahmah Utami Budiandari; Achmad Baihaqi
SINAR SANG SURYA Vol 10 No 2 (2026): Mei 2026
Publisher : UM Metro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24127/sss.v10i2.5249

Abstract

Abstrak. Pengembangan produk crispy rumput laut Gracilaria verrucosa pada Aisyiyah Ranting Sumorame, Candi, Sidoarjo merupakan upaya strategis dalam meningkatkan pemberdayaan ekonomi perempuan berbasis potensi lokal. Program ini bertujuan mendorong kemandirian ekonomi anggota Aisyiyah melalui pengolahan rumput laut menjadi produk bernilai tambah dan memiliki daya saing pasar. Selama ini, rumput laut umumnya dijual dalam bentuk mentah dengan harga rendah, sehingga pengolahan menjadi crispy dapat meningkatkan nilai ekonomi sekaligus membuka peluang usaha rumah tangga. Gracilaria verrucosa termasuk alga merah (Rhodophyta) yang kaya senyawa bioaktif, serat pangan, vitamin, mineral, dan antioksidan yang bermanfaat bagi kesehatan. Produk crispy rumput laut memiliki potensi pasar yang luas karena termasuk camilan sehat rendah kalori dan tinggi serat yang sesuai dengan tren konsumsi masyarakat modern. Selain itu, penggunaan rumput laut dalam produk pangan terbukti meningkatkan kualitas sensorik, kandungan fenolik, aktivitas antioksidan, serta menekan pertumbuhan mikroba. Pengembangan produk berbasis rumput laut tidak hanya mendukung peningkatan pendapatan keluarga, tetapi juga mendorong tumbuhnya wirausaha baru berbasis agroindustri rumah tangga. Kata kunci: rumput_laut, Gracilaria _verrucosa, crispy, pemberdayaan_ekonomi
Sosialisasi Bahan Tambahan Pangan dan Pentingnya Sertifikasi Halal Untuk UMKM di Desa Kedung Pandan, Jabon Poppy Diana Sari; Rahma Utami Budiandari; Syarifa Ramadhani Nurbaya; Atik Wahyuni; Muhammad Ainur Rafdiansyah
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.v9i2.4267

Abstract

Pangan yang aman dan sehat merupakan tolak ukur dalam pemilihan asupan untuk keluarga. Terutama bagi kaum muslim, kehalalan pangan merupakan suatu yang pokok dalam produk pangan yang dipilih untuk keluarga. Dimasa modern kini, banyak produk makanan yang memanfaatkan bahan tambahan pangan untuk memberikan rasa yang lebih kuat, sebagai bahan pengawet, sebagai pemanis, pun juga sebagai pewarna guna mempercantik produk pangan yang dihasilkan. Dalam pemilihan bahan-bahan yang digunakan untuk produk pangan tersebut, masih banyak UMKM-UMKM yang belum memahami pemanfaatan Bahan Tambahan Pangan (BTP) yang tepat serta sertifikasi halal untuk produk mereka. Desa Kedung Pandan di kecamatan Jabon Sidoarjo memiliki beberapa UMKM yang bergerak dibidang jajanan dan kue pasar yang belum banyak memahami terkait pemilihan BTP yang tepat serta belumnya memahami pentingnya sertifikasi halal. Sehingga perlu adanya sosialisasi terkait pemahaman dan pemilihan BTP yang tepat serta regulasi halal untuk produk pangan hasil UMKM di desa Kedung Pandan tersebut. Adapun hasil dari pengabdian ini adalah peningkatan pemahaman mitra tentang pemilihan BTP yang tepat serta pentingnya regulasi halal untuk produk pangan terutama untuk UMKM-UMKM. Keberlanjutan kegiatan ini nantinya diharapkan hingga kelompok UMKM Kedung Pandan memiliki sertifikasi halal serta legalitas (P-IRT) untuk usahanya.
Co-Authors Achmad Baihaqi Aisyah Nurkhaliza Al - Machfud Andriani Eko Prihatiningrum Atik Wahyuni Erika Puspita Sari Frida Dwi Aggraeni I Nyoman Setiawan I Wayan Sukerayasa Lailis Sabilah Lukman Hudi Muhammad Ainnur Rafdiansyah Muhammad Ainur Rafdiansyah Rahma Utami Budiandari Rahmah Utami Budiandari Rima Azara Rukmi Sari Hartati Syahrorini, Syamsudduha Syarifa Ramadhani Nurbaya