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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Reaktor Jurnal AGROTEKNOLOGI Jurnal Perikanan dan Kelautan Biota: Jurnal Ilmiah Ilmu-Ilmu Hayati Agrointek Jurnal Kimia dan Kemasan agriTECH Jurnal Sains dan Teknologi Pangan Caraka Tani: Journal of Sustainable Agriculture Jurnal Sinergitas PkM & CSR FaST : Jurnal Sains dan Teknologi AGRITEKNO, Jurnal Teknologi Pertanian TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Amerta Nutrition Jurnal Teknologi Hasil Pertanian Jurnal Pengabdian kepada Masyarakat Nusantara Jurnal Kimia dan Kemasan Prosiding Konferensi Nasional PKM-CSR
Nuri Arum Anugrahati
Program Studi Teknologi Pangan, Fakultas Sains Dan Teknologi, Universitas Pelita Harapan
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Environmental Science Health Professions Immunology & microbiology Materials Science & Nanotechnology Medicine & Pharmacology Nursing Public Health Social Sciences Other

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PENYULUHAN POLA KONSUMSI SEHARI-HARI DAN PELATIHAN DIVERSIFIKASI PRODUK PANGAN LOKAL BERBASIS ALPUKAT Parhusip, Adolf; Anugrahati, Nuri Arum; Handayani, Ratna; Matita, Intan C.; Christian, William; Setiawan, Michelle Caroline
Prosiding Konferensi Nasional Pengabdian Kepada Masyarakat dan Corporate Social Responsibility (PKM-CSR) Vol 8 (2025): Penguatan Ekonomi Masyarakat Berbasis Ekologis untuk Mencapai Keberlanjutan Menuju Ind
Publisher : Asosiasi Sinergi Pengabdi dan Pemberdaya Indonesia (ASPPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37695/pkmcsr.v8i0.2734

Abstract

Program Pengabdian kepada Masyarakat (PkM) merupakan salah satu wujud implementasi Tri Dharma Perguruan Tinggi. Pada Tahun Akademik 2024/2025, kegiatan PkM dilaksanakan pada semester ganjil dan genap dengan mitra komunitas yang berbeda. Kegiatan pada semester ganjil dilaksanakan di Komunitas KWT Mountain, Tangerang Selatan pada 28 November 2024 dengan tujuan memberikan penyuluhan tentang pola konsumsi makanan sehari-hari yang sehat. Kegiatan ini diikuti oleh 30 peserta dengan metode presentasi dan tanya jawab interaktif. Hasil evaluasi menunjukkan bahwa seluruh peserta (100%) merasa kegiatan menarik dan bermanfaat. Pada semester genap, kegiatan PkM dilaksanakan di STT-SAPPI Ciranjang, Kabupaten Cianjur pada 24–25 April 2025 dengan tujuan meningkatkan keterampilan diversifikasi produk pangan lokal berbasis alpukat melalui pelatihan pembuatan kue kukus tinggi serat. Kegiatan diikuti oleh 44 peserta calon pendeta dengan metode presentasi, demonstrasi, pembagian brosur, dan diskusi interaktif. Hasil evaluasi menunjukkan 100% peserta menganggap kegiatan bermanfaat dan 88% sangat puas terhadap pelaksanaannya. Secara umum, kegiatan PkM-CSR ini berkontribusi dalam meningkatkan pengetahuan gizi masyarakat serta keterampilan pengolahan pangan lokal yang berkelanjutan dan relevan dengan kebutuhan mitra.
KARAKTERISTIK TEPUNG KACANG MERAH HASIL AUTOCLAVING, COOLING, DAN AUTOCLAVING-COOLING [CHARACTERISTICS OF AUTOCLAVED, COOLED AND AUTOCLAVED-COOLED RED KIDNEY BEAN FLOUR] Nuri Arum Anugrahati; Angela Maria Widjanarko
FaST : Jurnal Sains dan Teknologi Vol. 2 No. 2 (2018): NOVEMBER
Publisher : Universitas Pelita Harapan

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Abstract

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 ° 2θ.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° 2θ. Kata kunci : Autoclaving-cooling, tepung kacang merah
APLIKASI TEPUNG TAPIOKA DAN GAPLEK TERMODIFIKASI FISIK DALAM PEMBUATAN MI LETHEK Nuri Arum Anugrahati; Elsie Carista
FaST : Jurnal Sains dan Teknologi Vol. 4 No. 1 (2020): MAY
Publisher : Universitas Pelita Harapan

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Abstract

Lethek noodles are Yogyakarta's special food made from a mixture of cassava flour and tapioca flour. The application of tapioca flour and cassava chips as a result of the physical modification of the multi-cycle cooling-heating has not been carried out in the making of lethek noodles. The aim of this study was to apply physical modified tapioca and cassava flour and guar gum in the making of lethek noodles and determine their effects on the physical characteristics of lethek noodles. Physical modification of tapioca and cassava flour is done by heating-cooling 2 and 3 cycles. The heating process is carried out using an autoclave at 121ºC for 30 minutes, then followed by cooling at 4ºC for 24 hours. The study was designed with a Completely Randomized Design with variations in the ratio of tapioca flour and cassava chips modified (25:75, 50:50, and 75:25) and the concentration factor of guar gum (0%; 0.5%; 1%; 1.5 %). The results showed that the amylose content of physically modified cassava flour was higher (72.04%) than physically modified cassava flour (49.15%). The more modification of tapioca flour added, the lower cooking loss and the higher hardness of lethek noodles. The higher concentration of guar gum, the lower cooking loss and hardness of lethek noodles. Therefore, it can be stated that physical modified tapioca and gaplek flour can be applied in the making of lethek noodles and the best lethek noodles was made from the ratio of physical modified tapioca and cassava flour 75:25 and guar gum concentration of 1%.
PENYULUHAN "HOW SAFE IS YOUR FOOD?" DI KOMUNITAS YAYASAN WORLD HARVEST, KARAWACI, TANGERANG [SEMINAR ON “HOW SAFE IS YOUR FOOD?” IN THE COMMUNITY OF WORLD HARVEST FOUNDATION, KARAWACI, TANGERANG] Nuri Arum Anugrahati; Adolf Parhusip
Jurnal Sinergitas PKM & CSR Vol. 5 No. 2 (2021): February
Publisher : Universitas Pelita Harapan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19166/jspc.v5i2.1213

Abstract

Lack of public understanding about the importance of selection of food and good food processing is the background of the community services of Food Technology Department in Even Semester 2017/2018. The counseling entitled "How Safe is Your Food?" will be conducted in the parent community of World Harvest Foundation, Karawaci, Tangerang as a form of awareness of the Department of Food Technology to provide information about the source of the causes of frequent food poisoning, how to choose good food materials, and how to process food that considers hygiene and sanitation rule. The result showed most participants stated the counseling was useful for them although they have been implemented hygiene and sanitation rules in daily activities.BAHASA INDONESIA ABSTRACT: Kurangnya pemahaman masyarakat tentang pentingnya pemilihan bahan pangan dan cara pengolahan pangan yang baik melatarbelakangi pelaksanaan PkM Program Studi Teknologi Pangan di Semester Genap 2017/2018. Penyuluhan yang berjudul “How Safe is Your Food?” dilaksanakan pada komunitas di Yayasan World Harvest, Karawaci, Tangerang sebagai bentuk kepedulian Program Studi Teknologi Pangan untuk memberikan informasi tentang sumber penyebab keracunan pangan yang sering terjadi, cara memilih bahan pangan yang baik, dan cara mengolah pangan yang memperhatikan kaidah hygiene dan sanitasi. Walaupun sebagian besar peserta telah menerapkan kaidah hygiene dan sanitasi dalam mempersiapkan dan mengolah makanan sehari-hari namun hasil kuesioner menunjukkan 61% peserta yang hadir menyatakan penyuluhan berguna bagi peserta.
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): February
Publisher : Universitas Pelita Harapan

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

Abstract

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. 
Utilization of Partially Purified Papain Enzyme in Mallika Black Soybean Tempeh Hydrolysate as Umami Seasoning Wihan, Leonardo Aditya; Anugrahati, Nuri Arum
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

Abstract

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).
KARAKTERISTIK FISIK, KIMIA, DAN SENSORI KUE SEMPRONG YANG DISUBSTITUSI DENGAN TEPUNG BERAS MERAH PECAH KULIT DAN SOSOH Karfinto, Kennetha; Anugrahati, Nuri Arum
Jurnal Teknologi Hasil Pertanian Vol 15, No 1 (2022): Februari
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (230.175 KB) | DOI: 10.20961/jthp.v15i1.53953

Abstract

Kue semprong merupakan kue tradisional Indonesia dengan bahan dasar tepung beras putih. Tepung beras merah diketahui memiliki kadar serat pangan yang lebih tinggi daripada tepung beras putih dan dapat digunakan sebagai pengganti tepung beras putih. Tujuan dari penelitian adalah untuk menentukan karakteristik fisikokimia tepung beras merah pecah kulit dan sosoh, menentukan pengaruh jenis tepung beras merah serta rasio tepung beras putih dan tepung beras merah terhadap karakteristik fisik, kimia, dan sensori kue semprong, dan menentukan formulasi kue semprong terbaik berdasarkan kadar serat pangan, karakteristik sensori, dan tekstur kue semprong. Kedua jenis tepung beras merah digunakan sebagai substitusi tepung beras putih pada pembuatan kue semprong dengan rasio tepung beras putih dan tepung beras merah 100:0, 75:25, 50:50, dan 25:75. Hasil penelitian kemudian dianalisis menggunakan univariat. Hasil penelitian menunjukkan bahwa tepung beras merah pecah kulit memiliki rendemen (89,69±0,06%) yang lebih rendah daripada tepung beras merah sosoh (90,66±0,05%), daya serap air (108,02±2,05%), kadar serat pangan (6,21±0,10%), dan kadar pati resisten (2,95±0,01%) yang lebih tinggi dari tepung beras merah sosoh (103,41±1,21; 3,06±0,02; 0,79±0,01%). Kadar air kedua jenis tepung berkisar antara 6,20±0,23% hingga 6,55±0,48%. Kue semprong formulasi terbaik terbuat dari tepung beras putih dan tepung beras merah pecah kulit dengan rasio 25:75. Kue semprong formulasi terbaik memiliki kadar serat pangan tertinggi (5,95 ± 0,00%), memiliki atribut sensori yang agak disukai panelis, memiliki tekstur agak keras (2456,70 ± 173,52 g) dan agak renyah (869,49 ± 8,64 g), serta intensitas rasa tidak asing.
Co-Authors Aileen Widyapranata Andrew Andrew Angela Maria Widjanarko Aretha, Devanna C Hanny Wijaya Carista, Elsie Celine Margaretha Yudianto Christian, William Christina Christina Christina Christina Christine Joannita Kurniawan Clarissa Dian Purnama Sari Djagal Wiseso Marseno Dr. Adolf J.N. Parhusip Elsie Carista Halim, Yuniwaty Hardoko Hardoko Indra Pratama Intan Cidarbulan Matita J.N Parhusip, Adolf Joannita Kurniawan, Christine Joko Santoso Kam, Natania Karfinto, Kennetha Livia Tadius, Melissa Lucia Crysanthy Soedirga Madeline, Alicia Matita, Intan Matita, Intan C. Maurelle Nolita Melanie Cornelia, Melanie Michelle, Michelle Natania Natania Natania, Natania Nolita, Maurelle Priscilla Aurielle Ratna Handayani Safir Abadi Setiawan, Michelle Caroline Sinaga, Wenny S.L. Tagor M. Siregar Tefvina Irma Saputra Todia, Nadine E. Widjanarko, Angela Maria Wihan, Leonardo Aditya Wijaya, Luis F Yudi Pranoto Yustinus Marsono