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View article: The Formulation of Red Guava (Psidium guajava L.) Instant Powder Drink using Foam Mat Drying Method
The Formulation of Red Guava (Psidium guajava L.) Instant Powder Drink using Foam Mat Drying Method Open
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 re…
View article: Pengaruh PenambahanTepung Daun Kelor (Moringa oleifera) Terhadap Tingkat Kesukaan Panelis Terhadap Cookies Sorgum
Pengaruh PenambahanTepung Daun Kelor (Moringa oleifera) Terhadap Tingkat Kesukaan Panelis Terhadap Cookies Sorgum Open
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 tu…
View article: Effect of Proportion Extract Rosella (Hibiscus sabdariffa) with Fructose on the Characteristics Organoleptic of Rosella Syrup
Effect of Proportion Extract Rosella (Hibiscus sabdariffa) with Fructose on the Characteristics Organoleptic of Rosella Syrup Open
View article: Aktivitas Antioksidan Minuman Serbuk Instan Kombucha Sari Kulit Nanas (Ananas Comosus L. Merr)
Aktivitas Antioksidan Minuman Serbuk Instan Kombucha Sari Kulit Nanas (Ananas Comosus L. Merr) Open
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…
View article: Edukasi dan Simulasi Proses Pembuatan Tepung Daun Singkong di Desa Kedungpangan Sidoarjo
Edukasi dan Simulasi Proses Pembuatan Tepung Daun Singkong di Desa Kedungpangan Sidoarjo Open
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 present…
View article: Physicochemical Characteristics of Cucumber Sherbet on Various Pandan Wangi Juice Concentrations and Sweetener Types
Physicochemical Characteristics of Cucumber Sherbet on Various Pandan Wangi Juice Concentrations and Sweetener Types Open
Cucumbers can be processed into a frozen snack called sherbet. The problem with using cucumber in sherbet processing is its bland taste. Pandan wangi leaves (Pandanus amaryllifolius Roxb.) can be used to improve the flavo…
View article: Pengaruh perlakuan blanching dan proporsi terhadap kualitas penyedap rasa alami dari jamur tiram dan jamur merang
Pengaruh perlakuan blanching dan proporsi terhadap kualitas penyedap rasa alami dari jamur tiram dan jamur merang Open
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 …
View article: Effect of Gelatin and Sucrose Concentration on The Characteristics of Pineapple Jely Candy (Ananas comosus L.)
Effect of Gelatin and Sucrose Concentration on The Characteristics of Pineapple Jely Candy (Ananas comosus L.) Open
View article: Effect of Sugar and Carrageenan Concentrations on the Characteristics of Cucumber Jelly Drink (Cucumis sativus L.)
Effect of Sugar and Carrageenan Concentrations on the Characteristics of Cucumber Jelly Drink (Cucumis sativus L.) Open
The purpose of this study was to determine the effect of interaction between sugar concentration and carrageenan on the characteristics of cucumber jelly dink. This study used a factorial Randomized Group Design (RGD). The first factor was…
View article: Effect of Blanching Method and Proportion of Oyster Mushrooms (Pleurotus ostreatus) with Straw Mushrooms (Volvavierra volvacea) on the Colour Profile of Natural Mushroom Flavorings
Effect of Blanching Method and Proportion of Oyster Mushrooms (Pleurotus ostreatus) with Straw Mushrooms (Volvavierra volvacea) on the Colour Profile of Natural Mushroom Flavorings Open
Straw mushrooms (Volvavierra volvacea) and oyster mushrooms (Pleurotus ostreatus) contain natural glutamic acid which has a high quality taste making it suitable for use as a natural flavoring powder. The initial treatment was carried out …
View article: Ekstraksi Pigmen Betasianin Menggunakan Teknologi Pulsed Electric Fields (PEF) : Review
Ekstraksi Pigmen Betasianin Menggunakan Teknologi Pulsed Electric Fields (PEF) : Review Open
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 dikarena…
View article: Production Process of Premium Processed Fish in the Form of Tofu (Fish Tofu) at PT. Indo Lautan Makmur Sidoarjo Regency, East Java
Production Process of Premium Processed Fish in the Form of Tofu (Fish Tofu) at PT. Indo Lautan Makmur Sidoarjo Regency, East Java Open
This Field Work Practice (PKL) aims to find out the production process, especially processed fish tofu at PT. Indo Lautan Makmur. PKL was carried out on September 1, 2023 to September 30, 2023 at PT. Indo Lautan Makmur Sidoarjo Regency, Ea…
View article: Ensuring Quality and Safety in Chicken Slaughterhouse Practices through Microbiological Evaluation
Ensuring Quality and Safety in Chicken Slaughterhouse Practices through Microbiological Evaluation Open
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 slaughte…
View article: Formulasi Es Krim Tomat (Lycopersicon esculentum Mill.) Modifikasi Konsentrasi Karagenan (Eucheuma spinosum) dan Lama Pengadukan
Formulasi Es Krim Tomat (Lycopersicon esculentum Mill.) Modifikasi Konsentrasi Karagenan (Eucheuma spinosum) dan Lama Pengadukan Open
Tomat salah satu komoditas yang dapat ditanam setiap musim, tinggi vitamin C, vitamin A serta likopen mencapai 82%, tahun 2021 produktivitas tomat mencapai 1,11 juta ton. Saat panen raya harga tomat rendah, serta umur simpan yang pendek se…
View article: Blockchain technology design based on food safety and halal risk analysis in the beef supply chain with FMEA-FTA
Blockchain technology design based on food safety and halal risk analysis in the beef supply chain with FMEA-FTA Open
Beef has an important role in the health of the body. Food safety and halal are the main factors for consumers in purchasing beef. However, in reality, several activities in the beef supply chain result in status changes to be unsafe and n…
View article: Effect of Starter Concentration on the Quality of Fruit Yoghurt
Effect of Starter Concentration on the Quality of Fruit Yoghurt Open
View article: Effect of Concentration of Yogurt Starter and Concentration Melon Juice (Cucumis melo L.) on The Quality of Melon Yogurt (Cucumis melo L.)
Effect of Concentration of Yogurt Starter and Concentration Melon Juice (Cucumis melo L.) on The Quality of Melon Yogurt (Cucumis melo L.) Open
View article: Pengaruh variasi starter dan konsentrasi ekstrak buah melon (Cucumis melo L.) terhadap sifat fisikokimia yogurt
Pengaruh variasi starter dan konsentrasi ekstrak buah melon (Cucumis melo L.) terhadap sifat fisikokimia yogurt Open
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 …
View article: Studi karakteristik kimia minuman probiotik kombucha sari kulit nanas (Ananas comosus)
Studi karakteristik kimia minuman probiotik kombucha sari kulit nanas (Ananas comosus) Open
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 …
View article: Proportion Effect Of Moringa Leaves (Moringa oleifera) With Ginger (Zingiber officinale) And Drying Duration On The Caracteristics Of Moringa Leaves(Moringa oleifera) Powered Infusion Beverage
Proportion Effect Of Moringa Leaves (Moringa oleifera) With Ginger (Zingiber officinale) And Drying Duration On The Caracteristics Of Moringa Leaves(Moringa oleifera) Powered Infusion Beverage Open
View article: Effect of Gelatin and Citric Acid Concentrations on the Quality of Cherry Tomato Soft Candy (Solanum lycopersicum var. cerasiforme).
Effect of Gelatin and Citric Acid Concentrations on the Quality of Cherry Tomato Soft Candy (Solanum lycopersicum var. cerasiforme). Open
View article: Influence of Sucrose and Scoby Concentration on Physical Characteristics of Pineapple Skin Kombucha
Influence of Sucrose and Scoby Concentration on Physical Characteristics of Pineapple Skin Kombucha Open
This study investigates the impact of sucrose and Scoby concentration on the physical characteristics of kombucha made from pineapple skin juice. It was conducted using a randomized block design factorial with diffe…
View article: Effect of Gelatin and Citric Acid Concentrations on the Production of Cherry Tomato Jelly Candy (Solanum lycopersicum var. cerasiforme)
Effect of Gelatin and Citric Acid Concentrations on the Production of Cherry Tomato Jelly Candy (Solanum lycopersicum var. cerasiforme) Open
This research to determine the effect of gelatin concentration and citric acid concentration on cherry tomato jelly candy products (Solanum Lycopersicum Var. Cerasiforme). The method used in this study was a randomized block design (RBD) u…
View article: Effect of Additional Cinnamoum (Cinnamomum vrum) Concentration on The Characteristics of Pondoh Salak Fruit (Salaca edulis reinw)
Effect of Additional Cinnamoum (Cinnamomum vrum) Concentration on The Characteristics of Pondoh Salak Fruit (Salaca edulis reinw) Open
View article: Karakteristik Fisik Bubuk Jus Jambu Biji Merah (Psidium Guajava L.) yang Dikeringkan dengan Metode Foam-Mat Drying
Karakteristik Fisik Bubuk Jus Jambu Biji Merah (Psidium Guajava L.) yang Dikeringkan dengan Metode Foam-Mat Drying Open
Jambu biji merah merupakan jenis buah – buahan yang memiliki kandungan gizi yang cukup lengkap terutama kandungan vitamin A yang tinggi. Namun, karena memiliki kandungan air tinggi jambu biji merah rentan terhadap kerusakan sehingga tidak …
View article: Analisis Kimia Tepung Agar-agar (Gracilaria verrucosa) melalui Praekstraksi Asam Basa
Analisis Kimia Tepung Agar-agar (Gracilaria verrucosa) melalui Praekstraksi Asam Basa Open
Agar-agar adalah produk hasil olahan rumput laut berbentuk gel yang dapat dikonsumsi. Gracilaria verrucosa merupakan rumput laut penghasil agar-agar yang mudah dijumpai di Indonesia. Namun agar-agar yang dihasilkan dari pengolahan rumput l…
View article: Effect of Various Drying Temperatures on Characteristics of Mustard Green Flour and Leaves During Drying
Effect of Various Drying Temperatures on Characteristics of Mustard Green Flour and Leaves During Drying Open
Vegetables can be extended their shelf life by processing them into vegetable flour. Flour processing technology is inseparable from the drying process which means removing water from a material until it reaches a certain moisture content.…
View article: Nutrisi dan Komponen Bioaktif pada Sayuran Daun
Nutrisi dan Komponen Bioaktif pada Sayuran Daun Open
Puji syukur kepada Tuhan Yang Maha Esa, sehingga dapat diselesaikan buku yang berjudul “Nutrisi dan Komponen Bioaktif pada Sayuran Daun”. Buku ini disusun dan dipersiapkan sebagai salah satu bahan ajar mata kuliah Teknologi Pengolahan Hasi…
View article: Effect of Additional Stabilities (CMC) and Citric Acid in Red Guava Juice (Psidium Guajava L.)
Effect of Additional Stabilities (CMC) and Citric Acid in Red Guava Juice (Psidium Guajava L.) Open
This study aims to determine the effect of adding a stabilizer (CMC) to guava juice and to determine the effect of adding citric acid to guava juice. this research was conducted at the laboratory of product development and food analysis of…
View article: Halal, PIRT & business finance training for Gambir Anom’s MSME Group, Sidoarjo
Halal, PIRT & business finance training for Gambir Anom’s MSME Group, Sidoarjo Open
The community of Keboan Anom Village, Gedangan District, Sidoarjo Regency, engages in a constructive activity that was started by the Gambir Anom UMKM group. These initiatives include the formation of a food and beverage company run by Gam…