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All Journal Jurnal Teknologi Dan Industri Pangan Jurnal Presipitasi : Media Komunikasi dan Pengembangan Teknik Lingkungan The Journal of Experimental Life Sciences (JELS) Journal of Innovation and Applied Technology Erudio: Journal of Educational Innovation Jurnal Pangan dan Agroindustri Jurnal Teknologi Pertanian agriTECH Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)
Wenny Bekti Sunarharum
Universitas Brawijaya
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT Earth & Planetary Sciences Education Engineering Immunology & microbiology Industrial & Manufacturing Engineering Mechanical Engineering Medicine & Pharmacology Neuroscience

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Analisis Kontribusi Teknologi pada Industri Susu Pasteurisasi di KUD “Dau” Malang Sunarharum, Wenny B.
Jurnal Teknologi Pertanian Vol 5, No 3 (2004)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (192.832 KB)

Abstract

Technology is one of key role in developing many industries but its contribution is different among the types and locations of industries. Aim of this research is to analize the aspect of technological contents in pasterurized milk industry at KUD DAU Malang.  Technometric approach was used to measure Technological Coefficient Centribution (TCC).  The result showed TCC score was 0.369 (scale 0 to 1). Inforware as one of Technology’s Component gave the score of 0.380.  This is the greatest contribution in the value added of pasteurized milk, followed by humanware, technoware, and argaware. It can be concluded that Technological Contribution in KUD DAU was not considered high enough and need to be improved. Keywords : pasteurized milk industry, Technometric approach, Technology Contribution Coefficient
The Chemical Characteristics of Water Soluble Polysaccharides Extract from Sprouted Gembili (Dioscorea esculenta) Tuber Harijono, Harijono; Sunarharum, Wenny Bekti; Rakhmita, Isna Suci
Jurnal Teknologi Pertanian Vol 11, No 3 (2010)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Gembili contains water-soluble polysaccharides (WSP) besides other components such as starch, fiber, protein, and other carbohydrate.  The suitable method should be developed to separate WSP from other components such as protein that bound tightly.  It is supposed that limited sprouting could be separate WSP more easily, due to hydrolysis of some major components in gembili tuber.  The objective of this research was to elucidate the effect of sprouting time on the characteristics of gembili WSP. This research used Completely Randomized Design with 5 levels (sprouting time of 6, 12, 18, 24, 30 days). The results showed that sprouting time affected water, amylose, crude fiber, protein content, and yield extracted WSP.  The analysis of precipitate in centrifugation to separate starch from filtrate in WSP extraction process, showed that sprouting time affected total sugars, reducing sugars, amylose, and crude fiber content of precipitates.Keywords: gembili, sprouting time, water soluble polysaccharides
Hypocholesterolemics Effects of Yam Tuber (Dioscorea hispida Dennst) flour on Male Wistar Rat with Hypercholesterol Diet Maligan, Jaya Mahar; Estiasih, Teti; Sunarharum, Wenny Bekti; Rianto, Thomas
Jurnal Teknologi Pertanian Vol 12, No 2 (2011)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Yam tuber (Dioscorea hispida Dennst) contains water soluble polysaccharides.  Itis supposed that water soluble polysaccharides from yam functions as bioactivecompound to decrease blood cholesterol level. The hypocholesterolemic effect of watersoluble polysaccharides in yam tuber (Dioscorea hispida Dennst) flour on Wistar rats(Rattus norvegicus) lipid profile was investigated.   A two month old Wistar rats (Rattusnorvegicus) consisted of three groups (P0, P1 and P2) with five rats of each group wereadapted for one week by giving standard diet (AIN-93). P0 group was treated bystandard diet AIN-93M, P1 group was treated by standard diet and force feeding by eggyolk as cholesterol source, whereas P2 were given modified standard diet (AIN-93M withyam tuber flour). The weight and cholesterol level were measured in 4 weeks. Bloodwas drawn from eyes (retro orbital plexus) every week for analyzing cholesterol levels(total cholesterol, HDL, LDL cholesterol and triglycerides). Research showed thatstandard diet (AIN-93M) which is modified with yam tuber flour (P2) could decrease totalcholesterol as much as 15.37 mg/dL, 18.85 mg/dL of total triglycerides, and 14.24mg/dL of LDL-c level. Conversely this modified diet can increase the HDL-c level asmuch as 27.20 mg/dL.Keywords: hypocholesterolaemic, yam tuber flour, lipid profile, hypercholesterol diet,wistar rat
EFEK HIPOGLIKEMIK POLISAKARIDA LARUT AIR GEMBILI (Dioscorea esculenta) YANG DIEKSTRAK DENGAN BERBAGAI METODE [Hypoglycaemic Effect of Water Soluble Polysaccharides Extracted from Gembili (Dioscorea esculenta) by Various Methods] . Harijono; Teti Estiasih; Wenny Bekti Sunarharum; I Komang Suwita
Jurnal Teknologi dan Industri Pangan Vol. 23 No. 1 (2012): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

The hypoglycaemic effect of water soluble polysaccharide (WSP) extracted from gembili tuber was studied in this experiment. Extracts from three different methods, an aqueous (water-WSP), papain assisted (papain-WSP), and tempeh inoculum assisted (tempeh-WSP) extractions, were compared. The effects were evaluated by means in vivo test on hyperglycaemic-induced rats by performing the so called blood glucose response, followed by in situ glucose absorption test and short chain fatty acids (SCFA) analysis. A nested experimental design was employed in the experiment. All the three extracts reduced the blood glucose level. The effect of tempeh-WSP extract was comparable to that of the papain-WSP extract, but was not signicantly different from the water-WSP. However, the water-WSP extract tended to have a weaker effect than that of the other extracts. Similar result was found on the SCFA level. The highest SCFA level was found on the rats treated with tempeh-WSP extracts. It was likely that the hypoglycaemic effect of the tempeh-WSP extract was the best.
Introduction Of Moringa Leaves (Moringa Oleifera) Utilization As A High Nutritive Food Ingredient To Assist Nutrient Sufficiency For Children In Al Kaaf Orphanage Jabung, Malang Kiki Fibrianto; Wenny Bekti Sunarharum; Sudarminto Setyo Yuwono; Erni Sofia Murtini; Elok Waziiroh; Siti Narsito Wulan; Laila Yum Wahibah
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.2020.005.02.03

Abstract

Daun kelor memiliki kandungan nutrisi yang cukup lengkap dan banyak sifat fungsional yang berguna untuk meningkatkan status gizi, khususnya bagi anak-anak. Meskipun demikian, pemanfaatan daun kelor sebagai sumber bahan pangan yang dapat diolah menjadi beragam produk pangan yang menarik, bergizi tinggi dan murah masih sangat terbatas. Kreativitas dalam pengolahan pangan berbasis kelor diharapkan akan mampu menunjang kecukupan gizi bagi anak-anak. Kegiatan sosialisasi dan pelatihan untuk pengolahan serta pemanfaatan daun kelor, diharapkan akan membantu ketercukupan gizi secara murah serta mendorong semangat berwirausaha melalui praktek pembuatan olahan pangan sederhana berbasis daun kelor, seperti biskuit, pudding dan es krim.
Introduction Of Post-Harvest Processing Tehcnology To Increase Production Capacity And Quality Of Coffee Processed By Uph Sekar Rindu, Dampit, Malang Regency Wenny Bekti Sunarharum; Sudarminto Setyo Yuwono; Erni Sofia Murtini; Kiki Fibrianto; Elok Waziiroh; Eka Shinta Wulandari; Laila Yum Wahibah
Journal of Innovation and Applied Technology Vol 4, No 2 (2018)
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (663.082 KB) | DOI: 10.21776/ub.jiat.2018.004.02.7

Abstract

Besides coffee productivity, the most prominent problem in the coffee production is related to the consistency of quality. This community service program is specifically aimed to resolved coffee quality and productivity problems encountered by Sridonoretno coffee processing and producing unit in UPH Sekar Rindu. The approach in addressing those problems includes four steps. First step is the community empowerment through training on coffee quality and introduction on selective picking/harvesting method. Secondly, writing and documenting standard operating procedures for harvesting, for some common coffee post harvest processing methods as well as an appropriate storage procedure that could be applied by the community. Thirdly, the introduction of machinery including coffee huller and scale to improve coffee productivity. The last effort is to perform certification and grading of the quality of Sridonoretno green coffee beans.
THE EFFECTIVENESS OF DEMONSTRATION AND EXPERIMENTATION LEARNING METHODS FOR EMPOWERING PINE FOREST COFFEE FARMERS BENDOSARI VILLAGE PUJON-MALANG INDONESIA Ani Budi Astuti; N Nurjannah; Luthfatul Amaliana; Wenny Bekti Sunarharum
Erudio Journal of Educational Innovation Vol 6, No 2 (2019): Erudio Journal of Educational Innovation
Publisher : Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18551/erudio.6-2.4

Abstract

An effective learning method is very important for the success of a learning goal, especially for the success of learning that involves the village community. The village communities have very diverse abilities and knowledge, in general an activity is carried out in accordance with daily habits, so it is not easily changed. However, the villagers already have a lot of experience, especially related to their daily livelihoods. The characteristics of such objects require an effective learning innovation in order to increase the knowledge they do not yet have. An effective learning method is a form of activity to improve the culture of literacy in the community. The demonstration learning methods and field experiments proposed as learning methods are expected to be in accordance with the characteristics of coffee farmers in Bendosari Village in the context of empowering coffee farmers in Bendosari Village. The purpose of this study is to identify how effective the demonstration learning methods and field experiments for empowering coffee farmers in Bendosari Village, Pujon-Malang Indonesia. The results showed that the demonstration learning method and field experiment very effective in increasing the knowledge and field ability of coffee farmers in Bendosari Village. Increase farmers knowledge and ability by 20%.
Saponifikasi dan Ekstraksi Satu Tahap untuk Ekstraksi Minyak Tinggi Linoleat dan Linolenat dari Kedelai Varietas Lokal Teti Estiasih; Kgs. Ahmadi; Wenny Bekti Sunarharum; R. Amilia D. Kurnain
agriTECH Vol 31, No 1 (2011)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1359.603 KB) | DOI: 10.22146/agritech.9724

Abstract

Linoleic acid (LA, C18:2ω-6) and alpha linolenic acid (ALA, C18:3ω-3) were essential polyunsaturated fatty acid (PUFA). The exploration of local varieties of soybean as the sources of LA and ALA is very important to reduce the dependence of LA+ALA import products. However, the local varieties of soybean in Indonesia are limited to be ex- plored as the suorce of LA and ALA. The efficient technique is needed to increase the PUFA (LA and ALA) content of soybean oil. One of the techniques is the combination of simultaneous saponification and extraction or one step saponification-extraction.This research was objected to elucidate the potency of local soybean varieties as the source of LA and ALA and to develop one step saponification-extraction in obtaining high LA+ALA oil from local varieties of soybean. Firstly, various local soybean varieties, i.e. Panderman, Wilis, Kaba, Burangrang, and Anjasmara, were assessed for fatty acid profiles. The selected variety of local soybean for one step saponification-extraction in oil extraction was based on the highest content of LA and ALA. Secondly, the condition of one step saponification-extraction was optimized by using Response Surface Methodology with three factors: water to soybean meal ratio, saponification temperature, and saponi-fication time. The response was LA+ALA content in extracted oil.The result showed that among the local soybean varieties tested, Burangrang had the highest content of LA+ALA (60.43 %). Different varieties showed different fatty acid profile and oil (in the form of fatty acid) content. Linoleic acid was the predominant in all varieties. Burangrang was used as the raw material of one step saponification-extraction. Ra- tio of water to soybean meal, saponification temperature, and time affected response of LA+ALA content. The response is quadratic. Optimum condition was achieved at water to soybean meal ratio of 2.03:1, saponification temperature of58.86 °C, and saponification time of 92.27 minutes. The response of LA+ALA concentration (%) at optimum condition was predicted 68.47 % and actual response was 68.89 %. The extracted oil showed low oxidation level.ABSTRAKAsam linoleat (LA, linoleic acid, C18:2ω-6) dan asam alfa linolenat (ALA, alpha linolenic acid, C18:3ω-3) merupa- kan asam lemak tidak jenuh majemuk (PUFA, polyunsaturated fatty acid) esensial. Penelitian tentang kedelai varietas lokal sebagai sumber LA dan ALA sangat penting dalam rangka mengurangi ketergantungan terhadap produk minyak tinggi LA dan ALA impor. Akan tetapi, penelitian tentang ekstraksi LA dan ALA dari kedelai varietas lokal yang ada di Indonesia masih sangat terbatas. Teknik ekstraksi yang efisien diperlukan untuk meningkatkan kadar PUFA. Salah satu teknik untuk mengekstrak minyak tinggi LA dan ALA adalah kombinasi saponifikasi dan ekstraksi simultan atau saponifikasi-ekstraksi satu tahap.Penelitian ini bertujuan untuk mengungkap potensi kedelai varietas lokal sebagai sumber LA dan LA, dan untuk mengembangkan teknik saponifikasi-ekstraksi satu tahap. Kedelai varietas lokal, yaitu Panderman, Wilis, Kaba, Burangrang, dan Anjasmara, dianalisis profil asam lemaknya. Varietas yang digunakan lebih lanjut untuk saponifikasi- ekstraksi satu tahap didasarkan pada kadar LA dan ALA tertinggi. Selanjutnya, kondisi saponifikasi-ekstraksi satu tahap dioptimasi dengan menggunakan metodelogi permukaan respon dengan tiga faktor yaitu rasio air:tepung kedelai, suhu saponifikasi, dan lama saponifikasi. Respon yang dikaji adalah kadar LA dan ALA dalam minyak yang terekstrak. Hasil penelitian menunjukkan bahwa diantara kedelai varietas lokal yang diteliti, varietas Burangrang mempunyai kadar LA+ALA tertinggi (60,43 %). Varietas yang berbeda menunjukkan profil asam lemak yang berbeda dan kadar minyak (dalam bentuk asam lemak bebas) yang berbeda pula. LA merupakan asam lemak yang dominan untuk seluruh varietas kedelai. Rasio air:tepung kedelai, suhu saponifikasi, dan lama saponifikasi mempengaruhi respon yang bersifat kuadratik. Kondisi optimum tercapai pada rasio air:tepung kedelai 2,03:1, suhu saponifikasi 58,86 °C, dan lama sapon- ifikasi 92,27 menit. Respon kadar LA dan ALA (%) pada kondisi optimum berdasarkan prediksi adalah 68,47 % dan respon aktual 68,89 %. Minyak yang diperoleh mempunyai tingkat oksidasi yang rendah.
The potential of spiced tea for health Wenny Bekti Sunarharum; Dego Yusa Ali; Tanalyna Hasna; Azzahramidha Pradichaputri; Adnel Nathaniela Sabatudung; Nadyah Eka Nurizza; Muhamad Ibnu Shidqi Farras; Annisa Aurora Kartika
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 5, No 2 (2022)
Publisher : Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.afssaae.2022.005.02.8

Abstract

Tea (Camellia sinensis) is one of the most important commodities in the world, including in Indonesia. Tea products contain polyphenols, an antioxidant beneficial for health. Nowadays, tea product diversification has gain market and increased consumer acceptance due to its functional benefits besides flavour. The use of spices in tea is widely applied not only to add flavour, but also to increase its functional value. Various bioactive components contained in spices can be used as fragrances, flavour enhancers, preservatives, and natural colouring. This review explores the potential benefit of adding spices into tea (Camellia sinensis) to enrich previous studies on tea and to support development of Camellia sinensis-based tea in Indonesia.
The effect of different drying times on physicochemical characteristics of surimi powder from kurisi (Nemipterus japonicus) Hidayatun Muyasyaroh; Asep Awaludin Prihanto; Wenny Bekti Sunarharum
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) 6th International Conference on Green Agro-industry and Bioeconomy (ICGAB) July 2022 - Special Issue
Publisher : Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

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Abstract

Surimi powder is a modification product of frozen surimi blocks produced through drying at a specific temperature and time. Surimi powder has many uses in the diversification of processed fishery products, namely to increase the nutritional and functional value of a product, especially cereal products. This research aims to determine the effect of different drying times on the physicochemical characteristics of the surimi powder of kurisi fish (Nemipterus japonicus). The drying times were 9, 12, and 15 hours at 60oC. The resulting kurisi fish surimi powder was observed for its characteristics, including proximate values, color, and product acceptance and then analyzed using Minitab software version 19. The results analysis of variance showed that the drying time had a significant effect (p < 0.05) on the value of water content, protein content and ash content, brightness (L*), and yellowish color (b*) but had no significant effect (p > 0.05) on the values of a* and ΔE*ab.
Co-Authors . Harijono Adinda Kirana Adnel Nathaniela Sabatudung Ajeng Khorirodatul Djannah Ani Budi Astuti Annisa Aurora Kartika Annisa Aurora Kartika Annisa Irfianti Asep Awaludin Prihanto Azzahramidha Pradichaputri Danniary Ismail Faronny Dego Yusa Ali Devi Farah Azizah Elok Waziiroh Erni D.Sofia Murtini Fitria Dina Riana Harijono Harijono Hidayatun Muyasyaroh Hindun Riza Umami I Komang Suwita Isna Suci Rakhmita Jaya Mahar Maligan Kgs. Ahmadi KIKI FIBRIANTO Laila Yum Wahibah Luchman Hakim Luthfatul Amaliana Muhamad Ibnu Shidqi Farras N Nurjannah Nadyah Eka Nurizza Ngesti Ekaning Asih R. Amilia D. Kurnain Siska Septiana Siti Asmaul Mustaniroh Siti Narsito Wulan Sudarminto Setyo Yuwono Tanalyna Hasna Teti Estiasih Teti Estiasih Teti Estiasih Thomas Rianto Tunjung Mahatmanto Wulandari, Eka Shinta