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Pengaruh rasio tepung Garut hasil HMT dan xanthan gum terhadap daya serap air dan cooking loss mi laksa Nuri Arum Anugrahati; Celine Margaretha Yudianto
AGROINTEK Vol 16, No 3 (2022)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v16i3.13350

Laksa noodles are noodles made from rice flour. The texture of laksa noodles is rigid and they have a high cooking loss. Cooking loss of laksa noodles can be minimized by modifying of arrowroot starch with heat moisture treatment (HMT) and by adding of xanthan gum. The objectives of this research were to determine the effect of the ratio of rice flour:HMT arrowroot starch and also the concentration of xanthan gum on water retention and cooking loss of laksa noodles. In this research rice flour substituted with HMT modified arrowroot starch (100: 0, 90:10, 80:20, and 70:30) followed by added xanthan gum (1 %, 1.5 %, and 2 %). The experimental design of this research was a Completely Randomized Design with two factors. The result showed that the substitution of HMT arrowroot starch decreases laksa noodles' water retention on each xanthan gum concentration. The highest water retention was found with rice flour:HMT arrowroot (90:10) and 2 % xanthan gum. All ratios of rice flour:HMT arrowroot and 1-2 % xanthan gum of laksa noodles give lower cooking loss than commercial laksa noodles. Substitution of rice flour with HMT arrowroot with 1,5-2 % xanthan gum gives lower hardness but provides higher cohesiveness and adhesiveness of laksa noodles compared to control. The addition of 1,5 % xanthan gum could increase water retention of laksa noodles. The higher concentration of xanthan gum gives the lower the cooking loss of laksa noodles. Substitution of rice flour with HMT arrowroot with 1.5-2 % of xanthan gum could reduce hardness but increase the cohesiveness and adhesiveness of laksa noodles. The best laksa noodle is made by rice flour:HMT arrowroot 70:30 and 1.5 % xanthan gum based on its lowest cooking loss.

PENYULUHAN PENGOLAHAN TEH DI SMP MAWAR SARON, TANGERANG Nuri Arum Anugrahati; Lucia C. Soedirga; Natania Natania; Aileen Widyapranata
Prosiding Konferensi Nasional Pengabdian Kepada Masyarakat dan Corporate Social Responsibility (PKM-CSR) Vol 5 (2022): PERAN PERGURUAN TINGGI DAN DUNIA USAHA DALAM AKSELERASI PEMULIHAN DAMPAK PANDEMI
Publisher : Asosiasi Sinergi Pengabdi dan Pemberdaya Indonesia (ASPPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37695/pkmcsr.v5i0.1500

Konsumsi teh di Indonesia masih tergolong stagnan padahal Indonesia merupakan salah satu negara eksportir teh di dunia dan teh diketahui merupakan salah satu minuman fungsional yang mengandung antioksidan berupa polifenol. Salah satu penyebab stagnannya konsumsi teh di Indonesia adalah masih minimnya informasi yang diperoleh masyarakat tentang proses pengolahan teh, termasuk kurangnya promosi, pemasaran, dan distribusi produk teh. Proses pengolahan teh merupakan topik penyuluhan PkM Program Studi Teknologi Pangan UPH yang dilakukan di SMP Mawar Saron Tangerang pada tanggal 11 Juli 2022 sebagai upaya untuk menyebarluaskan informasi kepada masyarakat umum. Kegiatan PkM diikuti oleh 40 orang siswa dan telah terlaksana dengan baik. Hasil kuesioner menunjukkan respon positif dari para siswa dan guru yaitu sebanyak 100% peserta menyatakan kegiatan PkM bermanfaat dan dapat menambah wawasan dan pengetahuan tentang pengolahan teh.

KAJIAN LITERATUR: PEMANFAATAN BAHAN KAYA ANTIOKSIDAN, SERAT, DAN PATI RESISTEN PADA PRODUK MI Michelle, Michelle; Anugrahati, Nuri Arum
Jurnal Sains dan Teknologi Pangan Vol 7, No 3 (2022): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jstp.v7i3.26537

ABSTRACTChronic diseases such as stroke, cancer, and diabetes can cause death to up to 71% of the world every year. A healthy lifestyle is essential in reducing the risk of chronic disease, including eating foods that contain functional components such as antioxidants, fiber, and resistant starch. Noodles are a popular food in more than 80 countries, making them an ideal functional food to be developed with the addition of food ingredients. This review aimed to examine the effect of ingredients rich in antioxidants, fiber, and resistant starch on noodle products and determine the optimal concentration that panelists can accept from adding these ingredients to noodles. Ingredients that can increase the antioxidant content of noodles are linseed, pomelo, banana, black carrot, oyster mushroom, Moringa leaves, beets, and marigolds. Fiber-rich ingredients that can be used in making noodles are chickpeas, oyster mushrooms, red spinach, moringa leaves, beets, Rc-298 bran, green okra, and purple sweet potatoes. Ingredients that can increase the content of resistant starch are pomelo, linseed, pineapple stems, and kidney beans. The concentration of foods rich in antioxidants, fiber, and resistant starch is directly proportional to the content of antioxidants, fiber, and resistant starch in noodles. However, this can lead to an increase in cooking loss, cooking time, and water absorption, as well as a decrease in preferences for the parameters of taste, aroma, appearance, texture, and overall acceptance. The optimal concentrations of food ingredients that were acceptable to panelists for noodle products were 4% oyster mushrooms, 5% pomelo dried segments, 10% black carrots, and 5% linseed.Keywords: Antioxidant, noodles, functional food, resistant starch, fiber.ABSTRAKPenyakit kronis seperti stroke, kanker, dan diabetes dapat menyebabkan kematian hingga 71% di dunia setiap tahunnya. Gaya hidup sehat sangat penting dalam mengurangi risiko penyakit kronis. Salah satu cara untuk mengurangi risiko penyakit kronis adalah dengan mengonsumsi bahan pangan yang mengandung komponen fungsional seperti antioksidan, serat, dan pati resisten. Mi merupakan makanan populer di lebih dari 80 negara sehingga mi menjadi makanan fungsional yang ideal untuk dikembangkan dengan penambahan bahan pangan. Kajian literatur ini bertujuan untuk mengaji pengaruh bahan kaya antioksidan, serat, dan pati resisten pada produk mi dan menentukan konsentrasi optimal yang dapat diterima panelis dari penambahan bahan tersebut pada mi. Bahan yang dapat meningkatkan kandungan antioksidan pada mi adalah linseed, pomelo, pisang, wortel hitam, jamur tiram, daun kelor, bit, dan marigold. Bahan kaya serat yang dapat digunakan dalam pembuatan mi adalah chickpea, jamur tiram, bayam merah, daun kelor, bit, bekatul varian Rc-298, okra hijau, dan ubi jalar ungu. Bahan yang dapat meningkatkan kandungan pati resisten adalah pomelo, linseed, batang nanas, dan kacang merah. Konsentrasi bahan pangan yang kaya antioksidan, serat, dan pati resisten yang lebih tinggi meningkatkan kandungan antioksidan, serat, dan pati resisten pada mi. Namun, hal tersebut dapat menyebabkan peningkatan cooking loss, cooking time, dan water absorption, serta penurunan preferensi dari parameter rasa, aroma, penampilan, tekstur, dan overall acceptance. Konsentrasi optimal bahan pangan yang dapat diterima panelis pada produk mi adalah 4% jamur tiram, 5% pomelo dried segments, 10% wortel hitam, dan 5% linseed.Kata kunci: antioksidan, mi, pangan fungsional, pati resisten, serat.

Utilization of Partially Purified Papain Enzyme in Mallika Black Soybean Tempeh Hydrolysate as Umami Seasoning Leonardo Aditya Wihan; Nuri Arum Anugrahati
Caraka Tani: Journal of Sustainable Agriculture Vol 38, No 2 (2023): October
Publisher : Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/carakatani.v38i2.71093

Tempeh made from Mallika black soybean (Glycine max (L.) Merr. var. Mallika) can be fermented for up to 4 days and can be further optimized by adding partially purified papain enzyme obtained from California variety papaya leaves (Carica papaya (L.) var. California). Enzyme can be added to the hydrolysates to degrade protein into short-chain peptides and free amino acids, contributing to umami taste sensory attributes. The study aimed to determine the best ammonium sulfate fractionation of crude papain enzyme and the best physicochemical characteristics of black soybean tempeh protein hydrolysate. The addition of ammonium sulfate fractionation used was 0% to 80%; fermentation time was 2 to 4 days; and the concentration of enzyme added was 0%(w/v) to 1.5%(w/v). The results showed that the 40% fractioned papain enzyme gave the highest protease activity value (0.98±0.04 U ml-1) and most of the papain enzyme was precipitated in this fraction leaving impurities. The black soybean tempeh hydrolysates with 4 × 1% showed the best physicochemical characteristic because it produced the highest umami substance. The best characteristics were moisture content (17.97±0.46%), glutamic acid content (171.58±5.72 mg g-1) that was caused by a transamination reaction, dissolved protein content (470.66±19.50 mg g-1), degree of hydrolysis (43.64±1.99%) and lightness (46.02±0.97). The umami substance’s amino acids are high in content, such as glutamic and aspartic acids (59.89±0.31 mg g-1 and 26.47±0.09 mg g-1). Sensory evaluation showed that treatment 4 × 1% demonstrated no significant difference in umami intensity with MSG (monosodium glutamate).

WORKSHOP ON THE MAKING OF TEA-BASED BURSTING BOBA AT SMA KRISTEN KARUNIA JAKARTA Lucia Crysanthy Soedirga; Nuri Arum Anugrahati; Natania Natania; Maurelle Nolita; Christine Joannita Kurniawan
Jurnal Sinergitas PKM & CSR Vol 7, No 2 (2023): OCTOBER
Publisher : Universitas Pelita Harapan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19166/jspc.v7i2.7416

Tea is one of the beverages widely consumed due to its functional aspects, yet its applications remain limited primarily to brewing. Another product that has gained significant popularity among the community, especially school-age children, is bursting popping boba due to its explosive sensation in the mouth. Bursting popping boba is produced using the spherification technique, a molecular gastronomy component. It is commonly based on sugar or syrup solutions. One approach that can enhance tea product diversification is transforming it into bursting popping boba. However, tea-based bursting popping boba has yet to be widely recognized by the public, exceptionally high school students. Hence, there is a need for a workshop on the production of bursting popping boba. This workshop was held on November 4, 2022, at SMA Kristen Karunia Jakarta. The Community Service Program activity was successfully executed and received positive feedback from the high school students of SMA Kristen Karunia Jakarta, as indicated by the questionnaire results. Specifically, 97.5% of the participants found this activity beneficial and informative. In comparison, 92.5% expressed interest in participating in such activities again.

Kadar Serat dan Tekstur Kue Kembang Goyang dengan Substitusi Beras Merah Organik: Penentuan Formulasi Kue Kembang Goyang Hasil Substitusi Tepung Beras Merah Organik Berdasarkan Kadar Serat Pangan dan Tekstur Nuri Arum Anugrahati; Clarissa Dian Purnama Sari
Amerta Nutrition Vol. 7 No. 4 (2023): AMERTA NUTRITION (Bilingual Edition)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v7i4.2023.512-519

Background: The kembang goyang snack has relatively good nutritional content but is considered to have less fiber. This has prompted efforts to substitute white rice flour, the main ingredient of kembang goyang snack, with red rice flour, which has higher fiber content. Objectives: The research objective was to determine the best formulation of the kembang goyang snack based on dietary fiber content and texture. Methods: The study was divided into two stages, the production of red rice flour (organic and non-organic) and the making of kembang goyang snack using various ratios of organic or non-organic red rice flour and white rice flour (0:100; 20:80; 40:60; 60:40; and 80:20). The analysis parameters included yield, moisture content, dietary fiber content, resistant starch content, and texture. The study was designed using a Completely Randomized Design, and data were analyzed using ANOVA. Results: The study results showed that organic red rice had a lower yield, but higher dietary fiber and resistant starch content compared to non-organic red rice. In contrast, the moisture content was relatively similar between the two types of red rice. Kembang goyang snacks made with the addition of organic or non-organic red rice flour had higher dietary fiber content compared to the control. However, increasing the amount of organic or non-organic red rice flour in various ratios resulted in similar toughness to the commercial product. Conclusions: The best formulation of the kembang goyang snack was obtained at a 40:60 ratio of organic red rice flour and white rice flour. This best kembang goyang snack formula can be classified as a fiber-rich product because it has 6.30% dietary fiber content and 6.30% resistant starch content. Also, it has a similar texture to commercial products.

Effect of Substitution Sago Flour with Tempeh Flour and Emulsifier Types on Characteristic of Bangkit Cookies Anugrahati, Nuri Arum; Wijaya, Luis F
AGRITEKNO: Jurnal Teknologi Pertanian Vol 12 No 1 (2023): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2023.12.1.11

Bangkit cookie is a traditional Indonesian cookie that is particularly popular among the Malay people on Sumatra Island, particularly in Riau Province. Bangkit cookies are composed entirely of sago flour, which contains a high carbohydrate but low protein content. Tempeh flour's high protein content is expected to enhance the protein content of the cookies. In addition, the usage of emulsifier will also be expected to improve the texture of the bangkit cookies. This study aimed to determine the best type of tempeh flour for various kinds of beans, i.e., soybeans, green beans, and red beans, based on their highest protein content and to identify the best ratio of tempeh flour to sago flour and the type of emulsifier in the bangkit cookies formula based on their texture and sensory acceptance. This research was divided into two stages. The first research stage used a Completely Randomized Design with 1 factor (soybeans, green beans, and red beans). The second stage of research used a Completely Randomized Design 2 factors (ratio of soybean tempeh flour:sago flour 0:100, 80:20, 60:40, 40:60) and types of emulsifier (egg yolks, soy lecithin, monoglyceride). Research result shows that 80:20, 60:40, and 40:60 ratios of sago flour to soybean tempeh flour with egg yolk emulsifier, soy lecithin, and monoglyceride, increased the protein content by an average of 7.15-21.53% and increased the hardness value of bangkit cookies. The best bangkit cookies are made from the ratio of sago flour and soybean tempeh flour 80:20 with egg yolk emulsifier and meet the SNI of cookies, which have 4.14% of moisture content, 8.95% of protein content, 622.99 hardness, and 3.7 of taste scored which is closest to the control.

WORKSHOP ON THE MAKING OF TEA-BASED BURSTING BOBA AT SMA KRISTEN KARUNIA JAKARTA Soedirga, Lucia Crysanthy; Anugrahati, Nuri Arum; Natania, Natania; Nolita, Maurelle; Joannita Kurniawan, Christine
Jurnal Sinergitas PKM & CSR Vol. 7 No. 2 (2023): OCTOBER
Publisher : Universitas Pelita Harapan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19166/jspc.v7i2.7416

Tea is one of the beverages widely consumed due to its functional aspects, yet its applications remain limited primarily to brewing. Another product that has gained significant popularity among the community, especially school-age children, is bursting popping boba due to its explosive sensation in the mouth. Bursting popping boba is produced using the spherification technique, a molecular gastronomy component. It is commonly based on sugar or syrup solutions. One approach that can enhance tea product diversification is transforming it into bursting popping boba. However, tea-based bursting popping boba has yet to be widely recognized by the public, exceptionally high school students. Hence, there is a need for a workshop on the production of bursting popping boba. This workshop was held on November 4, 2022, at SMA Kristen Karunia Jakarta. The Community Service Program activity was successfully executed and received positive feedback from the high school students of SMA Kristen Karunia Jakarta, as indicated by the questionnaire results. Specifically, 97.5% of the participants found this activity beneficial and informative. In comparison, 92.5% expressed interest in participating in such activities again.

Penyuluhan Prinsip dan Implikasi Keamanan Pangan di Kelompok Anggur Tangerang Parhusip, Adolf J.N.; Anugrahati, Nuri Arum; Matita, Intan; Handayani, Ratna; Christian, William; Todia, Nadine E.; Madeline, Alicia; Aretha, Devanna
Jurnal Pengabdian kepada Masyarakat Nusantara Vol. 6 No. 2 (2025): Jurnal Pengabdian kepada Masyarakat Nusantara Edisi April - Juni
Publisher : Lembaga Dongan Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55338/jpkmn.v6i2.5893

Keracunan pangan merupakan isu pangan yang sering terjadi di Indonesia. yang menyebabkan masalah kesehatan. Sehingga pencegahan keracunan pangan itu penting. Upaya yang dapat dilakukan adalah penyebaran pengetahuan mengenai keamanan pangan untuk menjaga higienitas dan sanitasi selama pengolahan pangan serta memilih pangan untuk dikonsumsi. Dinas Ketahanan Pangan (DKP) Tangerang Selatan adalah dinas yang memiliki tanggung jawab seputar keamanan dan ketahanan pangan. Mereka memiliki banyak kegiatan seperti memberi pelayanan dan bimbingan kepada masyarakat. Sehingga kegiatan PkM Program Studi Teknologi Pangan Universitas Pelita Harapan (UPH) dilakukan untuk memberi pelatihan mengenai keamanan pangan kepada Komunitas Anggur Tangsel (KAT). Kegiatan PkM bertujuan untuk memperkuat pengetahuan keamanan pangan anggota KAT sebagai bentuk kerja sama dengan DKP Tangerang Selatan. Kegiatan direncanakan menggunakan metode PDCA, dan dilaksanakan pada Hari Rabu, 29 Mei 2024 dihadiri oleh 30 peserta. Acara terdiri dari pemaparan materi dan kuis berhadiah. Hasil dari kegiatan PkM menunjukan bahwa seluruh peserta berpendapat bahwa materi keamanan pangan yang dibawakan menarik dan bermanfaat, namun terdapat temuan dimana KAT perlu penyuluhan mengenai pengolahan pangan lokal untuk ketahanan pangan.

KARAKTERISTIK TEPUNG KACANG MERAH HASIL AUTOCLAVING, COOLING, DAN AUTOCLAVING-COOLING [CHARACTERISTICS OF AUTOCLAVED, COOLED AND AUTOCLAVED-COOLED RED KIDNEY BEAN FLOUR] Anugrahati, Nuri Arum; Widjanarko, Angela Maria
FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology) Vol. 2 No. 1 (2018): NOVEMBER
Publisher : Universitas Pelita Harapan

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

The characteristics of autoclaved, cooled and autoclaved-cooled red kidney bean flour were studied. Autoclaving was done at 121°C for 15 min while cooling was done at 6°C for 24h. The parameters of red kidney been flour were resistant starch, starch, amylose content, proximate and X-ray diffraction pattern. Resistant starch content (6.23%) and amylose (8.38%) of autoclaved-cooled red kidney flour is higher than control and cooled red kidney bean flour. Autoclaved-cooled red kidney flour has 6.20% of water, 3.97% of ash, 20.79% of protein, 2.84% of fat, and 66.21% of carbohydrate. The X-ray diffraction pattern of autoclaved-cooled red kidney flour is B type with diffraction peaks at 17, 19 and 22 ° 2Î¸.ABSTRAK Karakteristik tepung kacang merah hasil autoclaving, cooling, dan autoclaving-cooling telah diteliti. Autoclaving dilakukan pada suhu 121°C selama 15 menit sedangkan cooling dilakukan pada suhu 6°C selama 24 jam. Parameter tepung kacang merah yang diuji meliputi kadar pati resisten, pati, amilosa, proksimat, dan pola difraksi X-ray. Autoclaving-cooling menghasilkan kadar pati resisten (6,23%) dan amilosa (8,38%) tepung kacang merah yang lebih tinggi dibandingkan tepung kacang merah kontrol dan hasil cooling. Tepung kacang merah hasil autoclaving-cooling memiliki kadar air 6,20%, abu 3,97%, protein 20,79%, lemak 2,84%, dan karbohidrat 66,21%. Pola difraksi sinar X tepung kacang merah hasil autoclaving-cooling adalah tipe B dengan puncak difraksi pada 17, 19, dan 22° 2Î¸. Kata kunci : Autoclaving-cooling, tepung kacang merah

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