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Nur Istianah
Institut Teknologi Sepuluh Nopember Surabaya
Religion Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Economics, Econometrics & Finance Energy Environmental Science Health Professions Medicine & Pharmacology Public Health Other

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Gluten Free Biscuit Made of Sweet Potato Puree (Ipomea batatas L.) for Autistic Disorder Waziiroh, Elok; Istianah, Nur
Jurnal Teknologi Pertanian Vol 17, No 2 (2016)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1896.858 KB)

Abstract

Anak autis mempunyai masalah di saluran pencernaannya, makanan yang mengandung kasein, gluten, bahan tambahan pangan (food additives), kacang-kacangan, telur, gula, dan penyebab alergi harus dihindari. Namun, ketersediaan produk yang aman bagi penderita autis sulit ditemukan di pasaran. Tujuan penelitian ini adalah optimasi formula biskuit non-gluten untuk mendapatkan karakteristik biskuit sesuai standart menggunakan bahan-bahan yang aman dikonsumsi penderita autis. Bahan baku yang digunakan adalah tepung tapioka, tepung millet dan pure ubi jalar oranye. Optimasi formula bahan baku dilakukan menggunakan Design expert metode Mixture Design dengan 16 perlakuan. Analisis respon yang dilakukan berupa organoleptik (rasa, warna dam tekstur), warna dan tekstur secara objektif, serta ditambah analisis proksimat saat verifikasi. Formula optimum biskuit non-gluten adalah konsentrasi tepung tapioka 18.722%, tepung millet 26.313% dan puree ubi jalar oranye 34.915%. Karakteristik biskuit non-gluten dengan formula optimum terverifikasi, yaitu daya patah 9.35 N,  Hue 79.15, warna 5.74, rasa 6.38, tekstur 5.94, karbohidrat 62.96%, lemak 30.56%, air 3.66%, protein 1.15% dan abu 1.67%. Karakteristik biskut yang dihasilkan telah sesuai dengan Standart Nasional Indonesia (SNI) dan aman dikonsumsi penderita autis.Anak autis mempunyai masalah di saluran pencernaannya, makanan yang mengandung kasein, gluten, bahan tambahan pangan (food additives), kacang-kacangan, telur, gula, dan pe-nyebab alergi harus dihindari. Namun, ketersediaan produk yang aman bagi penderita autis sulit ditemukan di pasaran. Tujuan penelitian ini adalah optimasi formula biskuit non-gluten untuk mendapatkan karakteristik biskuit sesuai standar menggunakan bahan-bahan yang aman dikonsumsi penderita autis. Bahan baku yang digunakan adalah tepung tapioka, tepung millet, dan pure ubi jalar oranye. Optimasi formula bahan baku dilakukan menggunakan Design Expert metode Mixture Design dengan 16 perlakuan. Analisis respon yang dilakukan berupa organolep-tik (rasa, warna, dan tekstur), warna dan tekstur secara objektif, serta ditambah analisis prok-simat saat verifikasi. Formula optimum biskuit non-gluten adalah konsentrasi tepung tapioka 18.72%, tepung millet 26.31% dan pure ubi jalar oranye 34.91%. Karakteristik biskuit non-gluten dengan formula optimum terverifikasi, yaitu daya patah 9.35 N,  Hue 79.15, warna 5.74, rasa 6.38, tekstur 5.94, karbohidrat 62.96%, lemak 30.56%, air 3.66%, protein 1.15%, dan abu 1.67%. Karak-teristik biskuit yang dihasilkan telah sesuai dengan Standar Nasional Indonesia (SNI) dan aman dikonsumsi penderita autis
KINETIKA FERMENTASI ASAM LAKTAT DARI TEPUNG SORGUM MENGGUNAKAN YEAST DAN L.Plantarum Istianah, Nur; Gunawan, Setyo
Jurnal Rekayasa Bahan Alam dan Energi Berkelanjutan Vol. 1 No. 2 (2017)
Publisher : Fakultas Teknik, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1078.813 KB) | DOI: 10.21776/ub.rbaet.2017.001.02.02

Abstract

Sorghum fermentation was introduced by three of microbes which are dry baker’s yeast, L.Plantarum and the combination of them. Fermentor was operated at 37°C for 72 hrs. Inoculation of microbes was held after incubation period of  3-4 hrs. Those fermentation produce the different lactic acid and pH(p<0.05). L.Plantarum produced the highest lactic acid which was followed by pH changes.  This fermentation gave the highest lactic acid yield of 85.01%(w/w) at cell yield of 0.14%(w/w). The production rate of fermentation by L.Plantarum was 0.306 g.h-1, maximum specific growth rate 1.5689 g.h-1, and Monod constat at 13.3262.
Perbandingan Lama Analgesia Bupivakain Hiperbarik+ Epinefrin Intratekal dengan Bupivakain Hiperbarik + NaCl Intratekal pada Pasien yang menjalani Operasi dengan Anestesi Spinal Istianah, Nur; Kresnoadi, Erwin; Nurbaiti, Lina
Jurnal Kedokteran Vol 6 No 2.1 (2017)
Publisher : Faculty of Medicine Universitas Mataram

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Abstract

Latar Belakang. Teknik penggunaan anestesi regional sangat berkembang dan yang paling sering digunakan adalah anestesi spinal atau yang disebut SAB (Sub-Arachnoid Block) yaitu memasukkan obat anestesi lokal kedalam ruangan subaraknoid untuk mendapatkan efek analgesia.Obat anestesi lokal yang sering digunakan adalah buivakain dan untuk mendapatkan efek analgesia yang lebih lama, obat anestesi lokal memerlukan suatu adjuvant.Penelitian ini bertujuan untuk mengetahui efektivitas penambahan epinefrin pada bupivakain hiperbarik intratekal dalam memperpanjang durasi analgesia pada pasien yang menjalani operasi dengan anestesi spinal. Metode.Penelitian ini menggunakan analitik deskriptif pada 48 pasien yang menjalani operasi menggunakan anestesi spinal di Rumah Sakit Bhyangkara Mataram.Pengambilan sampel dilakukan dengan teknik quota sampling. Kelompok A (Bupivakain 0,5% 12,5 mg ditambah epinefrin 0,1 mg) dan kelompok B (Bupivakain 0,5% 12,5 mg ditambah NaCl 0,9% 0,1 cc). Hasil.Hasil penelitian diuji secara statistika menggunakan Independent T-test dan Mann Whitney test yang menunjukkan lama analgesia pada kelompok A (225 menit) lebih lama dibandingkan dengan kelompok B (121 menit). Kesimpulan.Bupivakain 0,5% 12,5 mg ditambah epinefrin 0,1 mg hiperbarik intratekal dapat memperpanjang lama analgesia pasca operasi dibandingkan bupivakain tanpa penambahan epinefrin.
Optimization of Sweet Sorghum (Sorghum Bicolor L. Moench) Clarifying Process Using a Centrifugation: Optimasi Proses Penjernihan Nira Sorgum Manis (Sorghum Bicolor L. Moench) Menggunakan Sentrifugasi Istianah, Nur; Fatmala, Yayank Ulfa; Ali, Dego Yusa; Putri, Widya Dwi Rukmi
Jurnal Pangan dan Agroindustri Vol. 13 No. 1 (2025): January 2025
Publisher : Department of Food Science and Biotechnology, Faculty of Agriculture Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2025.013.01.3

Abstract

Abstract Sweet sorghum juice is currently widely used as raw material for bioethanol and can potentially be converted into liquid sugar. However, impurity particles from the extraction process are still an issue in fermentation and evaporation. This study aims to determine the optimal conditions for the sorghum juice clarification process through the centrifugation process by analyzing the effect of rotation speed (300-700 RPM) and centrifugation time (45-75 minutes) on turbidity and total dissolved solids (TSS) parameters using the Response Surface Methodology (RSM) method. The results showed that rotation speed and centrifugation time significantly affected turbidity and TSS values. The optimum conditions were obtained at a rotation speed of 500 RPM for 53.49 minutes with a turbidity value of 2.02 NTU and TPT of 17.93 °Brix. These results are expected to provide information on the best conditions for the sorghum juice clarification process using centrifugation. Abstrak Nira sorgum manis saat ini banyak digunakan untuk bahan baku bioetanol dan berpotensi untuk diolah menjadi gula cair. Namun, partikel pengotor dari proses ekstraksi masih menjadi permasalahan baik pada proses fermentasi maupun evaporasi. Penelitian ini bertujuan untuk menentukan kondisi optimal proses penjernihan nira sorgum melalui proses sentrifugasi dengan menganalisis pengaruh kecepatan putar (300-700 RPM) dan lama sentrifugasi (45-75 menit) pada parameter turbiditas dan total soluble solid (TSS) menggunakan metode Response Surface Methodology (RSM). Hasil penelitian menunjukkan bahwa kecepatan putar dan lama sentrifugasi memiliki pengaruh signifikan pada nilai turbiditas dan TSS. Adapun kondisi optimum didapatkan pada kecepatan putar 500 RPM selama 53,49 menit dengan nilai turbiditas 2,02 NTU dan TPT 17,93 0Brix. Hasil ini diharapkan mampu memberikan informasi kondisi terbaik pada proses penjernihan nira sorgum menggunakan sentrifugasi.
Design and Performance Test of Specific Primers to Detect Bovine DNA Fragments using Multiplex PCR Technique for Halal Authentification Kusnadi, Joni; Hernandi, Kevin Hohn; Al-Awwaly, Khotibul Umam; Arumingtyas, Estri Laras; Hakiki, Hilda Maghfirotu; Istianah, Nur
Indonesian Journal of Halal Research Vol. 4 No. 2 (2022): August
Publisher : UIN Sunan Gunung Djati Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15575/ijhar.v4i2.15573

Abstract

Adulterating meat products with several species, including non-halal species, is often found in commercial products. This study aims to design and validate the Cytochrome c oxidase subunit I (CO1) primers to detect the non-halal species. A pair of species-specific primers encoding the CO1 gene were designed to amplify bovine DNA, tested for specificity, and applied in multiplex polymerase chain reaction (PCR) technique with D-loop primers for pigs, Cyt-b for rats, and 12S rRNA for dogs. The CO1 primers, along with D-loop primers for porcine, Cyt-b primers for rats, and 12S rRNA primers for dogs can be used to detect specific bovine DNA with a size of 279 bp and sequence similarity of 96%. In addition, dog, rat, and porcine DNA were amplified at 101, 603, and 951 bp, respectively. These four primers are specific and can amplify the target DNA to detect non-halal meat component contamination in a single reaction process.
The Influence of Islamic Work Ethic, Work Motivation, and Work Experience on Employee Quality in Completing Tasks at BMT Ummat Sejahtera Abadi Jepara Istianah, Nur; Sa’diyah, Mahmudatus
Al-Mashrof: Islamic Banking and Finance Vol. 4 No. 2 (2023): Al-Mashrof: Islamic Banking and Finance
Publisher : Universitas Islam Negeri Raden Intan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24042/al-mashrof.v4i2.20844

Abstract

This research investigates the influence of Islamic work ethic, work motivation, and work experience on employee performance at BMT Ummat Sejahtera Jepara. The research design employed is quantitative. Primary data were collected through questionnaires distributed to BMT employees, while secondary data were obtained from online books, research journals, documentation, and available files. The population consists of 60 employees, and the sampling technique used is probability sampling with a census data approach.Data analysis in this study utilized Multiple Linear Regression with the SPSS application. The results indicate that the Islamic work ethic variable significantly impacts employee performance, as evidenced by the obtained T-value of 3.614, which exceeds the critical T-value of 1.673. The significance level (sig) is 0.00, indicating a probability value less than 0.05. Therefore, it can be concluded that the Islamic work ethic variable positively influences employee performance.Similarly, the motivation to work variable shows a positive impact, with a T-value of 3.255 exceeding the critical T-value of 1.673. The significance level (sig) is 0.002, indicating a probability value less than 0.05. Hence, it can be inferred that work motivation positively affects employee performance.On the other hand, the work experience variable exhibits a T-value of 1.030, which is less than the critical T-value of 1.673. The significance level (sig) is 0.308, indicating a probability value greater than 0.05. Consequently, it can be concluded from the test results that work experience does not have a significant positive effect on employee performance.
Water Adsorption Kinetics of Rice Bran Derived Bioplastic as Candidate for Edible Food Packaging Material Istianah, Nur; Prastiwi, Wahyu Intan; Amalia, Fania Dewi; Ike, Ratri
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 7, No 1 (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.
PENJERNIHAN NIRA TEBU DAN NIRA SORGUM MENGGUNAKAN PROSES SENTRIFUGASI DENGAN PENAMBAHAN ADSORBEN Ali, Dego Yusa; Yuwono, Sudarminto S.; Istianah, Nur
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 2, No 1 (2018)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v2i1.2319

Abstract

Produksi gula kristal maupun gula cair yang ada saat ini sangat rumit, membutuhkan energi yang besar dan juga biaya yang mahal. Penelitian ini bertujuan untuk menyederhanakan proses pembuatan bahan pemanis bentuk sirup dengan mengoptimalkan penguapan sebagai proses akhir sehingga akan memberikan efisiensi yang lebih baik. Nira didapatkan dengan cara ekstraksi mekanis dan diolah dengan adsorpsi dan sentrifugasi. Kombinasi bentonit dan karbon aktif digunakan sebagai adsorben dan diikuti dengan sentrifugasi untuk menghilangkan kotoran. Metode Ini bisa mengurangi kekeruhan jus gula dari 0,87 menjadi 0,188. Di sisi lain, sari gula yang diolah dengan adsorpsi memiliki brix yang lebih tinggi (19,13) dibandingkan dengan sentrifugasi tunggal (17,90).
Co-Authors Amalia, Fania Dewi Dego Yusa Ali Elok Waziiroh Erwin Kresnoadi, Erwin Estri Laras Arumingtyas Fatmala, Yayank Ulfa Hakiki, Hilda Maghfirotu Hernandi, Kevin Hohn Ike, Ratri Joni Kusnadi Khotibul Umam Al-Awwaly Lina Nurbaiti, Lina Prastiwi, Wahyu Intan Sa’diyah, Mahmudatus Setyo Gunawan, Setyo Sudarminto Setyo Yuwono Widya Dwi Rukmi Putri