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NILAI BIOLOGIS MI KERING JAGUNG YANG DISUBSTITUSI TEPUNG JAGUNG TERMODIFIKASI MELALUI HEAT MOISTURE TREATMENT Nurheni Sri Palupi; Feri Kusnandar; Oke Anandika Lestari
Jurnal Teknologi dan Industri Pangan Vol. 26 No. 1 (2015): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (302.058 KB) | DOI: 10.6066/jtip.2015.26.1.9

Abstract

The objective of this research was to determine the effects of physical modification of corn flour by heat moisture treatment (110°C, 6 hours) on the biological values of Heat Moisture Treated (HMT)-corn flour obtained as well as corn noodles substituted with the HMT-corn flour. The parameters tested which were directly associated were starch and protein digestibility in vitro while indirect parameters included the resistant starch and insoluble fiber contents. The chemical composition (protein, fat, carbohydrates, starch, amylose and amylopectin) of the substituted corn noodles were analyzed by chemical methods. In vitro dietary fiber of the noodles were determined gravimetrically whereas the resistant starch, starch and protein digestibility for both the HMT-corn flour and corn noodles substituted with 10% HMT-corn flour were determined using spectrophotometry. The HMT-corn flour had higher resistant starch and soluble fiber contents, but lower starch and protein digestibilities. Meanwhile, the substituted corn noodle had higher resistant starch and soluble fiber yet had significantly lower starch digestibility than those of corn noodle without HMT-corn flour.
OPTIMASI FORMULA KUAH JAHE DALAM PENGEMBANGAN WEDANG TAHU SEBAGAI PANGAN FUNGSIONAL Nurheni Sri Palupi; Larasati Ines Wardiani; Budi Nurtama
Jurnal Teknologi dan Industri Pangan Vol. 27 No. 1 (2016): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (380.251 KB) | DOI: 10.6066/jtip.2016.27.1.95

Abstract

Soft tofu dessert is a traditional food made from soft tofu and ginger drink. The traditional ginger drinkcontains antioxidant compounds. There are many varieties of ginger in Indonesia which have different antioxidant activities. Partially subtitution of Zingiber officinale var. Rubrum by Zingiber officinale var. Amarum was expected to improve sensory characteristics and antioxidant activity of traditional ginger drink. The objective of this research was to improve the formula of ginger drink based on sensory characteristics and antioxidant activity in the development of soft tofu dessert as a functional food. Optimization was done by Response Surface Methodology (RSM) based on the value of lightness (L) and °Hue of ginger drink which measured by Chromameter and antioxidant activity determined by DPPH method. Independent variables using in this optimization were the concentration of ginger and brown sugar. The optimal formula of ginger drink and its application in soft tofu dessert were analyzed by the hedonic rating method. The result of optimal formula consisted of 10.00% Zingiber officinale var. Rubrum, 9.99% Zingiber officinale var. Amarum, and 10.00% brown sugar with a desirability value of 0.822. The antioxidant activity of the optimal formula of ginger drink was AEAC 553.40 ppm, lightness (L) value was 40.03, and oHue was 74.67. The result of sensory test showed that the panelist preference for optimal formula was higher than for the traditional formula of ginger drink, while the acceptance level of the optimal formula was also higher than the tradisional formula of soft tofu dessert.
PENGARUH HEAT MOISTURE TREATED (HMT) TERHADAP PROFIL GELATINISASI TEPUNG JAGUNG Lestari, Oke Anandika; Kusnandar, Feri; Palupi, Nurheni Sri
Jurnal Teknologi Pertanian Vol 16, No 1 (2015)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (373.11 KB)

Abstract

Tepung jagung merupakan salah satu bahan baku yang potensial untuk membuat mi jagung. Hasil pembuatan mi jagung terdahulu menghasilkan mi dengan kehilangan padatan selama pemasakan dan kelengketan yang tinggi, serta elastisitas yang rendah. Salah satu metode yang diketahui dapat memperbaiki kualitas tersebut adalah dengan melakukukan modifikasi pati secara Heat Moisture Treated (HMT). Tujuan dari penelitian ini adalah melihat pengaruh HMT terhadap profil gelatinisasi tepung jagung. Hasil penelitian menunjukkan bahwa terjadi perubahan profil gelatinisasi tepung jagung dari tipe B menjadi tipe C.
Physicochemical and Stability of Goat Cheese with Mono and Mixed Culture of Lactobacillus plantarum and Lactobacillus rhamnosus Setiawardani, Triana; Rahayu, Winiati Pudji; Palupi, Nurheni Sri
ANIMAL PRODUCTION Vol 18, No 1 (2016): January
Publisher : Universitas Jenderal Soedirman, Faculty of Animal Science, Purwokerto-Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (684.184 KB) | DOI: 10.20884/1.anprod.2016.18.1.533

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The purpose of the study is to assess the effect of the use of mono probiotic culture and mixed cultures of Lactobacillus plantarum  and Lactobacillus rhamnosus  on the physicochemical properties and its viability during storage. The soft cheeses were made through three treatments: (1) the use of Lactobacilllus rhamnosus culture, (2) the use of Lactobacillus plantarum  culture and (3) the use of mixed cultures (Lactobacillus rhamnosus  and Lactobacillus plantarum). The variables measured were the cheese texture (firmness and stickiness), proximate, pH of the product, and the number of LAB. The results showed that cheese firmness ranged from 10.78 to 47.75 gf, cheese stickiness was -8.23 to -11.53 gs, cheese pH was 4.70 - 5.60; number of cheese LAB was 8:59 - 9.69 log cfu/g. The content of protein, fat, and ash were 13.65-16.54%, 15:28-20:03%, and 2.7-3.39%, respectively. The conclusion of this study was that the soft cheeses with mixed cultures of L.rhamnosus  and L.plantarum are potentially good to be developed as a probiotic food.
Isolats Bakteri Indigenous Penghasil Milk-Clotting Protease untuk Fermentasi Keju Rahmani, Nanik; Sari, Yana Nurita; Palupi, Nurheni Sri; Yopi, Yopi
JURNAL BIOLOGI INDONESIA Vol 9, No 2 (2013): JURNAL BIOLOGI INDONESIA
Publisher : Perhimpunan Biologi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (316.729 KB) | DOI: 10.14203/jbi.v9i2.166

Abstract

The aims of this research is to isolation of bacteria that potential to produce of milk clotting protease enzymes fromfermented food that will be used as a substitute for rennet in cheese making. There are five food fermentations suchas tauco, tempeh, red oncom, sticky tape, and pickled mustard greens that are used as a source for isolation of bacteriathat could produce milk clotting protease. The results obtained four isolates proteolytic bacteria from two fermentedfood samples, three isolates bacteria from tauco (TCN 1, TCN 2, TCN 3) and one isolate from pickledmustard greens (DSN 1). Based on 16S rDNA, these isolates were identified as Bacillus sp. Bacterial isolate TCN 1has a milk clotting activity of 29.17 U/mL, whereas bacteria isolates of TCN 2, TCN 3 and DSN 1 have activities of70 U/mL achieved at the 24 hours incubation, respectively. The proteolytic activities of bacteria isolates TCN 1,TCN 2, TCN 3 and DSN 1 at the 24 hours fermentation process were 0.0117 U/mL, 0.0021 U/mL, 0.0150 U/mL,and 0.200 U/mL, respectively. The ratio of milk clotting protease activity and the proteolytic activity for bacteriaisolates TCN 1, TCN 2, TCN 3 and DSN respectively were 5402, 175000, 7292, and 3333. This showed that theenzyme from bacterial isolates TCN 2 can be used as an alternative to rennin in cheese making.Keywords: milk clotting protease, cheese, calf rennet, fermentation food
Optimasi Ekstraksi Teh Hijau Berdasarkan Kandungan Polifenol, Aktivitas Antioksidan dan Profil Sensori Nurheni Sri Palupi; Dase Hunaefi; Nugraha Susanto
Jurnal Tanaman Industri dan Penyegar Vol 8, No 2 (2021): Jurnal Tanaman Industri dan Penyegar
Publisher : Pusat Penelitian dan Pengembangan Perkebunan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jtidp.v8n2.2021.p87-98

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Green tea contains polyphenols which are known as sources of antioxidants and contribute to a bitter and astringent taste. Optimization of green tea extraction to obtain sensory profiles that are acceptable for consumers is important. The study aimed to produce an optimal green tea extraction process based on polyphenols content and antioxidant activity, a sensory profile of the basic solution of green tea based on consumer expectations and preferences, and the ideal profile of green tea. This research was conducted by PT. XYZ – Jakarta and Department of Food Science and Technology, Faculty of Agricultural Technology IPB University – Bogor, West Java from October 2020 to April 2021. This study used data experiments on RSM by CCD method and consumer perception testing using Check-All-That-Apply (CATA) method. The selection of consumer panelists and FGD participants was conducted in conjunction with the consumer survey.  Optimum condition of methode extraction of green tea based on RSM methode was temperature at 78,43 OC for 21 minutes. Total of polyphenols, antioxidant activity based on IC50, and preference score was 588,58 mg/kg – 750 mg/kg; 14,48μL – 27,03μL; and 4,0 – 5,2, respectively. Green tea extract profile based on consumers preferences had the following profile sensory: burned aroma, floral aroma, tobacco aroma, animalic aroma, umami test, green flavor, astringent aftertaste, straw-like aftertaste; emotional profile: peaceful, adventurous, calm and satisfied; and attribute profile: packaging design: cold color, illustrations image, images of people, combination, high quality and warm color.
Strategi Peningkatan Konsumsi Ikan di Kota Depok, Jawa Barat Nur Sokib; Nurheni Sri Palupi; Budi Suharjo
MANAJEMEN IKM: Jurnal Manajemen Pengembangan Industri Kecil Menengah Vol. 7 No. 2 (2012): Manajemen IKM
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (544.847 KB) | DOI: 10.29244/mikm.7.2.166-171

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Indonesia memiliki potensi ikan yang melimpah, tetapi tidak diikuti dengan tingkat konsumsi ikan dalam negeri yang tinggi. Dalam hal ini, perilaku, persepsi dan preferensi konsumen menjadi penting untuk diketahui. Tujuan penelitian ini menganalisis pola konsumsi ikan di masyarakat, menganalisis persepsi masyarakat terhadap produk ikan, mengidentifikasi preferensi masyarakat terhadap ikan dan menyusun strategi pengembangan peningkatan konsumsi ikan.  Metode dalam kajian menggunakan analisis deskriptif dan analisis logit. Responden dalam kajian berjumlah 120 responden anggota rumah tangga. Hasil kajian menunjukkan pola yang meningkat seiring dengan semakin bertambahnya usia. Pilihan konsumsi ikan dalam bentuk segar mengalami pergeseran menjadi bentuk olahan seiring dengan meningkatnya pendidikan konsumen. Preferensi masyarakat terhadap ikan secara umum menunjukkan pola preferensi yang homogen. Hasil analisis logit dan uji khi kuadrat menunjukkan bahwa hanya terdapat satu faktor yang paling dominan mempengaruhi konsumen untuk mengkonsumsi ikan, yakni usia. Strategi pengembangan produk yang perlu dilakukan adalah mendekatkan ikan segar yang bermutu baik kepada masyarakat dan pengembangan produk olahan ikan bakso ikan, nugget ikan dan ikan kaleng, pengenalan ragam produk olahan dengan media yang tepat, serta mendekatkan ikan kepada masyarakat dengan harga terjangkau
Optimasi Penggunaan Karagenan dan Kalsium Sulfat pada Pembuatan Tahu Sutra dalam Penembangan Pangan Fungsional: Optimization the Use of Carrageenan and Calcium Sulfate in Silken Tofu Production in Functional Food Development Nurheni Sri Palupi; Nindya Atika Indrastuti; Uju; Elvira Syamsir
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 23 No 2 (2020): Jurnal Pengolahan Hasil Perikanan Indonesia 23(2)
Publisher : Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v23i2.30973

Abstract

Wedang tahu merupakan olahan tradisional kombinasi antara tahu sutra yang disiram dengan kuah jahe. Kedelai dan jahe yang menjadi bahan baku utama dalam pembuatan wedang tahu memiliki sifat fungsional bagi tubuh bila dikonsumsi. Hal ini menjadikan wedang tahu berpotensi untuk dikembangkan sebagai pangan fungsional. Mutu tekstur tahu sutra menjadi salah satu faktor penentu kualitas wedang tahu. Penambahan karagenan pada pembuatan tahu sutra diharapkan dapat meningkatkan mutu tekstur tahu sutra yang dihasilkan. Tujuan penelitian adalah menentukan kombinasi konsentrasi kalsium sulfat dan karagenan sehingga diperoleh nilai respon rendemen dan tekstur yang optimal menggunakan program Design Expert 7.0. Penentuan formula optimal didasarkan pada hasil pengamatan secara visual (subjektif) yang dikorelasikan dengan hasil pengukuran tekstur secara objektif menggunakan TA-XT2i Texture Analyzer. Formula optimal kemudian dilanjutkan dengan uji sensori, uji proksimat, perhitungan angka kecukupan gizi (AKG), uji tekstur dan uji sineresis. Formula optimal yang direkomendasikan adalah kombinasi kalsium sulfat sebanyak 0,45% dan karagenan 0,10% dengan nilai desirability sebesar 0,75. Formula optimal tersebut memiliki nilai rendemen sebesar 85,36%, kekerasan sebesar 173,60 gf, daya kohesif sebesar 0,07; elastisitas sebesar 0,54; dan daya kunyah sebesar 6,58 gf.
Evaluasi Mutu Cookies Garut yang Digunakan pada Program Pemberian Makanan Tambahan (PTM) untuk Ibu Hamil Steisianasari Mileiva; Nurheni Sri Palupi; Feri Kusnandar
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 4 No. 2 (2017)
Publisher : Department of Food Science and Technology (ITP), Faculty of Agricultural Technology, Bogor Agricultural University (IPB) in collaboration with the Indonesian Food and Beverage Association (GAPMMI), the National Agency of Drug and Food Control, and th

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

During pregnancy, nutritional deficiencies often occur due to an increase in nutrition needs. As the deficiencies happens, the mother is at risk of giving birth to a baby with Low Birth Weight (LBW), neural tube defects, and disability. One way of prevention is to implement the Feeding program for pregnant women. In the Feeding program of South East Asian Food and Agricultual Science and Technology (SEAFAST) Center, arrowroot (garut) cookies are fortified with iron (Fe), zinc (Zn), iodine (I), vitamin A, vitamin C, and folic acid. Research carried out included evaluating functional characteristics (nutrient content), organoleptics, and shelf life of Non Fortified Cookies (CNF) and Fortified Cookies (CF). Some levels of nutrients do not fully meet the quality requirements of the Indonesian National Standard (SNI) for biscuits. Consumption ± 56 g of cookies per day is not enough for additional nutritional needs for pregnant women. Some deficiencies can be fulfilled and even exceeded by consuming milk, but lack of folic acid is still very large. The amount and type of fortification did not cause CF sensory deviations. Fortification of vitamins and minerals does not provide much difference between the shelf life of CNF and CF as determined by the critical moisture content approach.
Penyederhanaan Informasi Nilai Gizi Pangan Olahan Menggunakan Indeks Nutrient-Rich Foods Yogi Karsono; Nurheni Sri Palupi; Dede Robiatul Adawiyah
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 8 No. 1 (2021): Jurnal Mutu Pangan
Publisher : Department of Food Science and Technology (ITP), Faculty of Agricultural Technology, Bogor Agricultural University (IPB) in collaboration with the Indonesian Food and Beverage Association (GAPMMI), the National Agency of Drug and Food Control, and th

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jmpi.2021.8.1.34

Abstract

Healthy diet is an effort to reduce the risk of non-communicable diseases (NCDs). The use of scientific terms on nutrition information panels (NIP) is complicated and difficult to understand, so that it becomes an obstacle in delivering accurate nutritional information for consumers. Nutrients-Rich Foods (NRFn,3) Index provides an alternative to simplify NIP. In general, nutrient-rich foods are asso-ciated with high-priced products. This study aimed to analyze correlation between NRFn,3 index with nutrients fulfillment and price of products. NIP of dairy products and their analogues were used as research samples. The NRFn,3 index was determined using two calculation bases, 100 kcal and 100 g of ready-to-consume products. NRF12,3 index score in ready-to-drink (RTD) milk and instant powdered milk positively correlated with the fulfillment of 11 nutrients to encourage. The average NRF12,3 index score per 100 g of instant powdered milk was 91, higher than RTD milk which was only 76. As nutrient-dense foods, they had an index score of NRF12,3 per 100 kcal that was higher per 100 g. Products with higher NRF12,3 index scores tended to be marketed at higher price than that of lower ones.
Co-Authors - Amrullah - Lusianah . Komari . Subarna A.A. Ketut Agung Cahyawan W Ace Baekhari Afif Arwani Aliwikarta, Kuswanto Aminudin, Aminudin Amiruddin Saleh Angka, Stephanie Anita Roserlina Arif Hartoyo Ati Widya Perana Ayu Puspitalena RTR Bambang Widuri Bernadetha Beatrix Sibarani Budi Nurtama Budi Suharjo Dahrul Syah Dahrul Syah DAHRUL SYAH Dahrulsyah Dahrulsyah Deddy Muchtadi Dede Robiatul Adawiyah Didah Nur Faridah E. Srivishnu Herlambang Ekowati Chasanah Elvira Syamsir Endang Prangdimurti Feri Kusnandar Feri Kusnandar Fransisca Fransisca Fransisca Fransisca Fransiska Rungkat Zakaria Gema Buana Putra Ghaisani, Mazaya Hanifah Nuryani Lioe Hendra Wijaya Herpandi . Heryati Setyaningsih Hunaefi, Dase Ifwarisan Defri Imam, Rosita Hardwianti Indrayana, Stefanus Indria Mahgfirah Kartika Sari Komar Sumantadinata Kuswanto Aliwikarta Larasati Ines Wardiani Lisa Bremanti MADE ASTAWAN Maggy T Suhartono Maggy Thenawidjaja Suhartono Maggy Thenawidjaya Suhartono Mariana Prijono Masahiro Ogawa Mazaya Ghaisani Muhammad Alif Bardhani Muhammad Hasriandy Asyhari Muhammad Syamsun Musa Hubeis Mutiara Primaniyarta Nancy Dewi Yuliana NANIK RAHMANI Nelis Imanningsih Ni'mawati Sakinah Nida Raihana Zhafira Nindya Atika Indrastuti Nindya Atika Indrastuti Nugraha Susanto Nur Sokib Nur Wulandari Nur Wulandari Nur Wulandari Nurani Istiqomah Nuri Andarwulan Nurina Rachma Adiningsih Oke Anandika Lestari Oke Anandika Lestari Oke Anandika Lestari, Oke Anandika Perana, Ati Widya Primaniyarta, Mutiara Puji Astuti Purwono Nugroho Puspo Edi Giriwono R. Iis Arifiantini Rachma Adiningsih, Nurina Rachmat Widyanto Rahayu Suseno Rizal Syarief Sjaiful Nazli Rizaludin Nur Ros Maria Andesko Roserlina, Anita Rosita Hardwianti Imam Roy Alexander Sparringa RTR, Ayu Puspitalena Rusdah Rusdah Salsabila Sari, Yana Nurita Sari, Yana Nurita Setyani Budiari Setyanto Tri Wahyudi Shofia Nurul Hakim Sibarani, Bernadetha Beatrix Sigit Purwonugroho Sirly Eka Nur Intan Siti Nurjanah Sparringa, Roy Alexander Sri Rebecca Sitorus Sri Widowati Stefanus Indrayana Steisianasari Mileiva Stephanie Angka Suratmono Suratmono Suratmono, Suratmono Suratno, Yuhlanny Dewi TATI NURHAYATI Tien Ruspriatin Muchtadi Tjahja Muhandri Triana Setiawardani, Triana Tutik Wresdiyati - Uju Victoria Valentina Winda Christina Harlen Winiati Pudji Rahayu Yogi Karsono YOPI YOPI Yuhlanny Dewi Suratno Yulizar Verda Febrianto