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Nuraini, Dhiah
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Aplikasi Sediaan Ekstrak Daun Binahong (Anredera cordifolia (Ten) Steenis) Sebagai Salep Obat Luka Aviana, Tita; Sudibyo, Agus; Nuraini, Dhiah
Warta Industri Hasil Pertanian Vol 30, No 02 (2013)
Publisher : Balai Besar Industri Agro

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Abstract

Penelitian mengenai aplikasi sediaan ekstrak daun binahong (Anredera cordifolia (Ten) Steenis) yang selanjutnya disebut dengan daun A.cordifolia telah dilakukian. Tanaman A.cardifolia merupakan salah satu tanaman obat tradisional yang banyak digunakan untuk membantu proses penyembuhan luka baik luka dalam maupun luka luar.Salah satu kendala dalam penggunaan sediaan obat tradisional adalah dalam hal penyimpanan. Untuk mengatasi masalah penyimpanan serta untuk mempermudah penggunaan, maka sediaan obat tradisional dapat dibuat dalam bentuk yang lebih praktis, misalnya dalam bentuk salep. Tujuan dari penelitian ini adalah untuk menentukan basis salep yang paling baik sebagai pembawa ekstrak daun  A.cordifolia dan untuk mengetahui efektifitas formulasi salep ekstrak daun A.cordifolia dengan basis yang berbeda sebagai obat luka pada mencit jantan (mus musculus albinus). Penelitian yang telah dilakukan terdiri dari 3 tahap, yaitu (1) tahap pembuatan sediaan ekstrak dan salep ekstrak daun A.crodifolia, (2) tahap pengamatan stabilitas salep dan (3) tahap uji efektivitas salep. Hasil dari pengamatan stabilitas produk menunjukan bahwa basis salep berminyak, basis emulsi dan basis larut air dapat menjadi pembawa ekstrak daun A.cordifolia yang baik serta bersifat stabil disuhu ruang sampai akhir waktu pengamatan (8 minggu). Uji efektivitas masing-masing salep menunjukan pada pemakaian 200mg perhari, luka sudah terlihat mulai menyempit, pada kisaran hari ke-3 dan ke-4.
(Role of Hydrocolloids in Food Industry)) Nuraini, Dhiah
Warta Industri Hasil Pertanian Vol 18, No 1-2 (2001)
Publisher : Balai Besar Industri Agro

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Abstract

Food processed industry is increasing growing in a  row with development of food technology.In along with the fact, utilization of hydrocolloids is also increasing in order to get good quality processed foods. There are many hydrocolloids that can be applied in food industries. Choosing hydrocolloid which is going to be applied for a product will depend on characteristics of each hydrocolloid, characteristics wanted in the product and other consideration factors.
A study on The Low-Temperature Preservation of Paddy-straw Mushroom (Volvariella volvaceae) Nuraini, Dhiah; Hardjo, Suhardi
Warta Industri Hasil Pertanian Vol 3, No 01 (1986)
Publisher : Balai Besar Industri Agro

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A study on the low-temperature preservation of paddy-straw mushroom (Volvariella volvaceace) has been carried out. Stages of treatments include trimming, washing, blanching (0, 2, 4 and 6 min), cooling (cool water spraying for 30 min), packaging (without packaging, packed in polyethylene and vacuum packed films), and storage at cool temperature. Observation were done on moisture content. PH, Total acid, suluble solid, activity of catalase and peroxidase, and organoleptic  test. The Results showed that paddy-straw mushroom can be preserved for two weeks at 7 degree-9 degree celcius in vacuum packaging (4-6 min blanching).
(Lysine avalabity as indicator for protein quality) Nuraini, Dhiah
Warta Industri Hasil Pertanian Vol 8, No 02 (1991)
Publisher : Balai Besar Industri Agro

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Abstract

Protein is one of the nutrients needed for man living and growing normally.Nutritive value of protein is determined by its ammount and also by the composition of its amino acid.Lysine is one of the essential amino acids found in various food stuffs.Lysine is sometimes used as an indicator for determination of protein quality.It is due to the fact that lysine sometimes found as a limiting essential amino acid, especially in cereal.It is also caused lysine is themost sensitive amino acid to certain processing treatment such as heating,smoking,frying and also involved in mailliard reaction.Other important reason is that lysine can be determined by chemical analysis, not like other amino acids which have to be determined biologically.
(Extraction of Blak Cincau Gel Forming Compound and Its Gelatinization Characteristics) Nuraini, Dhiah; Sunarto, Paulus; -, Lucyana
Warta Industri Hasil Pertanian Vol 17, No 1-2 (2000)
Publisher : Balai Besar Industri Agro

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Abstract

A study to extract and isolate gel forming compound (GFC)of black cincau had been conducted successfully using soda ash and alcohol as extracting and isolating agent. the result showed that the yield of GFC will increase with the increase of soda ash, and so will the Ph value of black cincau gel. the sensory test result showed that the highest acceptance score of black cincau gel was obtained from the extrtact using 5% soda ash. observation on gelatinization characteristics of black cincau showed that the addition of GFC will produce changes on amylogram pattern of tapioca, i.e. the increase of consitency with the increase of GFC addition. The amylogram also showed that black cincau GFC has tw fractions which interacted with strach
The Effect of Acid Soaking and The Length of Sterilization on the Quality of Canned Shrimp) Nuraini, Dhiah; -, Novianis; Sunarto, Paulus
Warta Industri Hasil Pertanian Vol 4, No 02 (1987)
Publisher : Balai Besar Industri Agro

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Abstract

A study on canning of shrimp has been conducted in order to decide the best processing stages. The effect of acid soaking of shrimp on the products has also been studied. Observation was done on pH, microbiology and acceptabitity test using 34 panelist. The result showed that 20 minutes of sterilization resulted in a sterile canned shrimp (total bacteria: 0-5 x 10^1 colony per g; coliform: 0 and anaerobic thermophilic bacteria: negative). The colour, taste and aroma of the product was acceptable, while the texture was not due to its softness. 
Mempelajari Pembuatan Nano-Karotenoid Asal Konsentrat Minyak Sawit Aviana, Tita; Guring Pohan, Hitler; Nuraini, Dhiah; Farida Hutajulu, Tiurlan; Isyanti, Mirna
Warta Industri Hasil Pertanian Vol 29, No 02 (2012)
Publisher : Balai Besar Industri Agro

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Abstract

Penelitian pembuatan produk nano-enkapsulasi karotenoid asal minyak sawit telah dilakukan. Tujuan penelitian ini adalah untuk mempelajari pembuatan nano-karotenoid dengan teknologi sonikasi serta mempelajari proses pembuatan serbuk nano-karotenoid sebagai alternatif sediaan suplementasi provitamin A.Penelitian ini meliputi 4 tahap kegiatan yaitu : (1) pembuatan nano konsentrat karotenoid dengan cara sonikasi pada intensitas 80% selama 1-5 jam; (2) formulasi emulsi nano karotenoid; (3) pembuatan formula untuk nano-karoten kering; (4) analisis produk.Hasil penelitian diperoleh bahwa ukuran partikel produk nano konsentrat karotenoid yang terbaik diperoleh dengan proses sonikasi dalam waktu 2 jam yaitu kurang dari 100 nm dengan kandungan karotenoid sebesar 44.579,31 ppm, Adapun formula emulsi nano karotenoid yang stabil menggunakan emulsifier Tween 80 dengan perbandingan konsentrat : air : emulsifier adalah 2:2:1.Produk serbuk nanokaroten terbaik dibuat dengan menggunakan penyalut maltodekstrin (1:1) dengan cara pengering semprot. Hasil analisis produk yaitu kadar air 4,25% serta kandungan karotenoid dalam formula emulsi produk enkapsulasi adalah 9.496,663 ppm.
(Effects of Hydrocolloid Types on Texture Characteristics of Black of Black Cincau Gel) Nuraini, Dhiah; Fardiaz, Dedi; Luh Puspitasari, Ni; M. Syarief, Atjeng
Warta Industri Hasil Pertanian Vol 17, No 1-2 (2000)
Publisher : Balai Besar Industri Agro

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Abstract

The experiment was aimed to observed effects of type and amount of added hydrocolloids to texture characteristic of black cincau gel prepared from gel froming compound powder. three types of hydrocolloids added are arabic gum, kappa-carrageenan, and alginic acid. the texture characteristic observed were included breaking point, breaking strength, rigidity, height decrease and syneresis. The result showed that arabic gum and alginic acid has synergistic effect in black cincau gel formulation, while kappa-carrageenan has antagonistic one. the addition of arabic gum resulted in the lowest values of rigidity, height, and syneresis at addition level of 5 per cent. on the contrary, addition of kappacarrageenan resulted gel with breaking point, breaking strenght, and heihgt decrease which decreases with the increasing of addition. while addition of alginic acid produced gel with various texture characterics, depended on the level of addition.
(The Effect of Hydrocolloids Addition on The Quality of Low Calorie Pineapple Jam) Nurlaelyah, Elly; D. Sirait, Shinta; Nuraini, Dhiah
Warta Industri Hasil Pertanian Vol 17, No 1-2 (2000)
Publisher : Balai Besar Industri Agro

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Abstract

Most pineapple jam found in the market is high calorie food because it ussually contains about 55 percent of sugar. for certain reasons such as obesity prevention and keeping healty, jam can be diversified by reducing is sugar content. this research was aimed at finding out the effects of hydrocoloid addition on the quality of pineapple jam produced. Two kinds of hydrocolloid used i.e. low methoxyl pectin and carboxy methyl cellulose (CMC). as much as 0.9 percent of the pectin or CMC was added into pineapple slurry to produce jam A (CMC) or jam C (low methoxyl pectin). A preference test was carried out to investigate 3 (three) different jams i.e. jam A, pineapple jam purchased from local market (jam B), and jam C. the result showed that jam C had the biggest average score of 3,75 in threms of colour, taste, and flavor, whereas jam B was the least acceptable by 20 panelists with an average score of 3,24. however after 3 months storage the quality of jam A was batter tham jam C physico-chemically and microbiologically. The calorie content of every 100 g of jam A and jam C was 14,80 and 14,90 respectively.
Co-Authors -, Lucyana -, Novianis Aviana, Tita D. Sirait, Shinta Dedi Fardiaz Farida Hutajulu, Tiurlan Guring Pohan, Hitler Hardjo, Suhardi Isyanti, Mirna Luh Puspitasari, Ni M. Syarief, Atjeng Nurlaelyah, Elly Sudibyo, Agus Sunarto, Paulus