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All Journal Journal of Innovation and Applied Technology Prosiding Semnastek Jurnal Ilmu Pangan dan Hasil Pertanian International Journal of Advance Tropical Food (IJATF)
Nur Istianah
Universitas Brawijaya
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Medicine & Pharmacology Public Health Other

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Quality Improvement And Product Development Of Banana Chips. Case Study In Ukm Keripik Pisang Se Maju Jaya Bumiayu, Malang. Nur Istianah
Journal of Innovation and Applied Technology Vol 5, No 2 (2019)
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jiat.2020.005.02.2

Abstract

Bumiayu is one of the villages that has a community that is active in running Small and Medium Enterprises (UKM), one of which is UKM SE. Maju Jaya Banana Chips. This UKM has a problem of having a short shelf life because the oil draining is not optimal. In addition, the product of banana chips are limited to only salted banana chips and dry sale chips. Thus a spinner is needed to optimize the copying process and also product innovations such as chocolate, caramel and balado banana chips. Extension activities and demonstrations on the manufacture of various flavored chips and grinder machines are expected to help increase the income of these SE Maju Jaya. The target in this community service program is the presence of new products from SE Maju Jaya Banana Chips and prolong the self life of their product.
EVAPORASI MULTI-TAHAP MENGGUNAKAN FALLING FILM EVAPORATOR(FFE) UNTUK MENINGKATKAN EFISIENSI PRODUKSI KONSENTRAT NANAS MADU Nur Istianah
Prosiding Semnastek PROSIDING SEMNASTEK 2017
Publisher : Universitas Muhammadiyah Jakarta

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Abstract

Karakteristik ekstrak nanas madu  yang manis dan legit berpotensi untuk menjadi pemanis sekaligus perisa alami pada produk minuman ataupun kue. Pada penelitian ini telah dikaji metode evaporasi untuk menghasilkan konsentrat nanas madu. Sari nanas madu disaring kemudian dievaporasikan menggunakan Falling Film Evaporator(FFE) pada suhu uap pemanas 90°C dan tekanan vakum 20-25 inHg dengan laju alir 28 mL/menit. Tiga parameter fisik hasil evaporasi 1 tahap, 2 tahap dan 3 tahap meningkat secara berurutan yakni brix dari 15.7 ke 18.9 dan 21.53, densitas dari 1.14 ke 1.15 dan 1.16 mg/mL serta  viskositas dari 4 ke 6.67 dan 8.67 cP. Efisiensi kehilangan kadar air pada evaporasi 3 tahap tiga kali lebih tinggi dibandingkan evaporasi 1 tahap dengan perbandingan kadar air yang dapat dihilangkan yaitu 73% : 21% (v/v). Disisi lain, efisiensi juga dipengaruhi oleh laju alir umpan FFE. Kadar air yang hilang meningkat dari 15.31%  hingga 20.90% dengan berkurangnya laju alir umpan dari 32 mL/menit ke 25 mL/menit. 
The properties of Sweet Sorghum Syrup Produced by Combined Vacuum Falling Film and Rotary Evaporation Sudarminto S. Yuwono; Nur Istianah; Dego Y. Ali; Rizkhia J.A. Aghata
International Journal of Advance Tropical Food Vol 2, No 1 (2020): May
Publisher : Universitas PGRI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/ijatf.v2i1.5811

Abstract

The combination of Vacuum Falling Film Evaporator(FFE) and Rotary Evaporator (RE) was conducted in producing sweet sorghum syrup. The aim of this research was to evaluate the performance of single FFE and combined FFE-RE on sorghum syrup concentration. Single FFE was studied at the temperature of 70, 80, and 90°C. The best single FFE treatment was continued by RE at 60, 70, and 80°C. Sweet sorghum that were concentrated using single FFE(90°C) and combined FFE(90°C)-RE(80°C) had the highest Total Soluble Solid(TSS) of 44.2°Brix and 87.53°Brix, also the acceptable lightness(L*) of 30.13 and 25.83 respectively. That combined FFE-RE produced sorghum syrup had the highest overall Hedonic score 3.34 within the taste parameter value of 2.89; color of 3,75; aroma of 3,29; and texture of 3.42. It was also accomplished with the redness(a*) of -2.11, yellowness(b*) of 5.13, turbidity of 387.66 NTU, viscosity of 2036.67cP, and reducing sugar of 52.54%.
Fructose separation from sorghum syrup by using HPLC approach: a review Nur Istianah; N.A. Kartina; Dego Yusa Ali
International Journal of Advance Tropical Food Vol 2, No 2 (2020): November
Publisher : Universitas PGRI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/ijatf.v2i2.7121

Abstract

Liquid sugar available today is usually the result of dissolving granulated sugar using hot water. Sorghum syrup can be obtained from the concentrate without involving crystallization, centrifugation, sieving and drying and dissolving processes. However, the sorghum syrup produced from the concentrate still containing complex sugar components such as sucrose, sugar, fructose and others. This review was examined the separation of fructose from sorghum syrup using the HPLC approach. Compared with artificial sweeteners or sugar derivative products such as dextrose, maltodextrin, sorbitol, saccharin, sucralose, and xylitol, sorghum syrup still has lower economic value. The manufacture of these sugar derivatives generally uses chemical processes such as chlorination of sucralose, hydrogenation of xylitol or enzymatic processes and fermentation of fructose. Chemical processes in general can pose a danger to consumer health, while enzymatic and biological processes require high operational costs and complex processes of enzyme and cell separation such corn fructose production. Chromatography is a technology for separating complex mixtures such as sorghum concentrates to obtain separate components, such as fructose syrup and byproducts. On a laboratory scale, sugar fractionation or fructose purification is generally carried out using High Performance Liquid Chromatography (HPLC) with the Carbopac ion exchange column as the stationary phase and ultrapure water as the mobile phase. The industrial scale fractionation in the food sector is still applied to palm oil processing. This is a great opportunity to conduct research related to the components of sorghum concentrates using chromatography column fractionation technology to obtain pure fructose with greater process efficiency and economics.
Water Adsorption Kinetics of Rice Bran Derived Bioplastic as Candidate for Edible Food Packaging Material Nur Istianah; Wahyu Intan Prastiwi; Fania Dewi Amalia; Ratri Ike
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 7, No 1 (2023): Juni 2023
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v7i1.15274

Abstract

Plastic food packaging is being an environmental issue and the development of edible plastic is urgently needed. This work is aimed to perform the kinetics of water adsorption of the bio-plastic that is essential properties for the reuse application. Edible plastic was invented from the combination of rice bran and alginate(2:1 w/w) by using glycerol as plastsizer. With the thickness of 0.14mm it has tensile strength of 1.3N and elasticity of 4%(m/m). Its water adsorption kinetic was evaluated at the immersion temperature of 10, 30, and 60°C using Langmuir equation. The result showed that the edible plastic has maximum water adsorption capacity 94.34(g/g) at 30°C immersion temperature and 96.15%(g/g) at 10°C and 60°C. The high water adsorption capacity induce the possibility of edible plastic reuse for food material through immersion or cooking.
Co-Authors Dego Y. Ali Dego Yusa Ali Fania Dewi Amalia Khalimatus Sa'diyah Mohammad Hidayatulloh N.A. Kartina Ratri Ike Rizkhia J.A. Aghata Sudarminto Setyo Yuwono Wahyu Intan Prastiwi Wianthi Septia Witasari