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All Journal Jurnal Gizi dan Pangan Jurnal SOLMA Jurnal Teknologi & Industri Hasil Pertanian Planta Simbiosa : Jurnal Tanaman Pangan dan Hortikultura Jurnal Abdimas ADPI Sains dan Teknologi Journal of the Community Development in Asia

Nurbani Kalsum

Politeknik Negeri Lampung

Author-ID : 294943

Agriculture, Biological Sciences & Forestry Humanities Astronomy Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Electrical & Electronics Engineering Energy Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Other

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KAJIAN OPTIMASI PROSES PENGOLAHAN PRODUK BERAS INSTAN UBI JALAR (Ipomoea batata L.) VARIETAS SHIROYUTAKA Nurbani Kalsum; Beni Hidayat; Surfiana Surfiana
Jurnal Teknologi & Industri Hasil Pertanian Vol 13, No 2 (2008): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

The objective of this research was to optimize the product of Shiroyutaka sweet potato instant rice processing. This research was done in three steps of optimation process. The first step was the addition of water with the ratio of 1:1.5, 1:2, and 1:3, the second step was the temperature of added water, and the third step was the binder compound addition (0, 5, and 10%). The results indicated that the optimal characteristic of instant rice was obtained by addition of 5% tapioca, addition of hot water to form a dough, forming, cooking in rice cooker until it gets cooked, drying in the form of plate, and milling. The product had the composition of 6.68% water, 82,78% of total carbohydrate, 1,73% of protein, 1,38% of fat, 5,84% of fiber, and 1,59% of ash. This product required 5 minute preparation and consumer acceptable score of 3.80. Keywords: Instant rice, sweet potato, Shiroyutaka

PRODUKSI DEKSTRIN UBIKAYU MELALUI METODE GELATINISASI SEBAGIAN MENGGUNAKAN ROTARY DRUM Surfiana Surfiana; Siti Nurdjanah; Nurbani Kalsum; Liana Verdini
Jurnal Teknologi & Industri Hasil Pertanian Vol 18, No 1 (2013): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

This research was aimed to obtain the optimum condition and characteristics of dextrin processed from tapioca(cassava starch) by using partial gelatinization using drum dryer. This experiment was arranged in randomized compelete block design with three factors and three replications. The first factor was (V) cassava varieties, which consisted of Cassesart/UJ-5 (V1) and Thailand/UJ-3 (V2). The second factor (K) was the concentration which consisted of three levels : 30 % (K1), 35 % (K2), and 40 % (K3). The third factor (T) was the temperature of the partial gelatinization which consisted of three temperature levels that were 80o C (T1), 90oC(T2), and 100oC(T3). Characterization was conducted on dextrin processed from tapioca included chemical and physical characteristics (water absorption, and water solubility). The results showed that the varieties of cassava, concentration, and temperature have significant effect on dextrin saccharide composition, solubility in water, and swelling power. Thailand variety, 35 % concentration, and processing temperature of 90o C produced dextrin with better functional characteristics , which were 24 % of dextrin composition, 77,15 % of solubility, and 6,89 % of swelling power. Key words : Cassava, dextrin, parsial gelatinazation, rotary drum.

KARAKTERISASI TEPUNG UBI KAYU MODIFIKASI YANG DIPROSES MENGGUNAKAN METODE PRAGELATINISASI PARSIAL Beni Hidayat; Nurbani Kalsum; Surfiana Surfiana
Jurnal Teknologi & Industri Hasil Pertanian Vol 14, No 2 (2009): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

This research was aimed to characterize modified cassava flour processed through partial pregelatinisation method compared to sawut cassava flour as a control. The results showed the application of partial pregelatinization method produced cassava flour that has different characters compared to sawut cassava flour. The characters were different in the term of color reaction complex with iodine (redish purple compared to blue), the microscopic apearance of starch granules (swelling condition compared to not swelling/native condition), gelatinization temperature (87.0oC compared to 75.0oC), maximum viscosity (965 BU compared to 900 BU), whiteness degree (86.20% compared to 78.76%), water absorption (2.36 g/g compared to 0.13 g/g), water solubility (0.25 g/ml compared to 0.13 g/ml), amylose content (32.67% compared to 15.32%), and odour (3.85 compared to 2.37). Key words : Modified cassava flour, pregelatinisation method, sawut

Edukasi Penggunaan Bahan Tambahan Pangan untuk Menjamin Keamanan Pangan Olahan KWT Harapan Jaya Bandar Lampung Chandra Utami Wirawati; Henry Kurniawan; Irmayani Noer; Ni Siluh Putu Nuryanti; Nurbani Kalsum
Jurnal Abdimas ADPI Sains dan Teknologi Vol. 3 No. 4 (2022): Jurnal Abdimas ADPI Sains dan Teknologi
Publisher : Asosiasi Dosen Pengabdian kepada Masyarakat Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47841/saintek.v3i4.264

Food additives application in food processing should be a conscious matter by either producers or consumers due to food additives excessive and misuses that will give negative impact on human well-being. Farmer Women Group (FWG) Harapan Jaya Rajabasa is one of small and medium enterprises (SMEs) engaged in beverage processing, especially soy milk and herbal ginger drinks. These product marketing was still limited to local area, nevertheless consumer demands and auction for both products were quite effective for family additional income and support family food security. Food additives awareness to the member of Harapan Jaya FWG in food processing become an important factor in production process sustainability not only to improve the product selling but also as an assurance in food safety for their own family members that consumed the product. The method used is counseling and demonstration followed by evaluation. The activity was attended by 22 FWG members. The activity was preceded by brain storming the FWG members awareness on food additives application in food products. Most of the KWT members (more than 84%) have not notice for the regulation, type of food additives, dosage and how to applied food additives in food product. The evaluation results showed that FWG’s member awareness and good practice in food additives regulation, type and dosage, and method to applied had increased.

Kualitas Hasil Edamame pada Berbagai Umur Panen Pebria Sisca; Dulbari Dulbari; Nurbani Kalsum
J-Plantasimbiosa Vol 6 No 1 (2024)
Publisher : Politeknik Negeri Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25181/jplantasimbiosa.v6i1.3543

Edamame is a type of soybean that is large in size and is harvested when it is still fresh and young. The fresh green color of edamame seeds and their sweet taste differentiate edamame soybeans from ordinary soybeans. The quality of edamame yields is one of the determining factors for the success of edamame cultivation. The aim of this research was to determine the physical quality, texture and level of damage to edamame at various harvest ages. The research was structured using a complete randomized block design with 5 treatments, each treatment having 4 replications. Research data were analyzed using ANOVA and tested by Fisher's LSD test at a significance level of 5%. The results of the research show that harvest age influences the texture, weight, size and level of damage to edamame pods. Based on the weight of the pods per plant, the best harvest age for edamame plants is 72 HST with a potential yield of 16.38 ton.ha-1, a texture value Edamame is a type of soybean that is large in size and is harvested when it is still fresh and young. The fresh green color of edamame seeds and their sweet taste differentiate edamame soybeans from ordinary soybeans. The quality of edamame yields is one of the determining factors for the success of edamame cultivation. The aim of this research was to determine the physical quality, texture and level of damage to edamame at various harvest ages. The research was structured using a complete randomized block design with 5 treatments, each treatment having 4 replications. Research data were analyzed using ANOVA and tested by Fisher's LSD test at a significance level of 5%. The results of the research show that harvest age influences the texture, weight, size and level of damage to edamame pods. Based on the weight of the pods per plant, the best harvest age for edamame plants is 72 HST with a potential yield of 16.38 ton.ha-1, a texture value of 4.07±0.06 kg50mm.-1 and a damage level of 2.89±1.40 g . Keywords: Physical quality, edamame quality, edamame production.

Transformasi Digital UMKM Mocaf: Implementasi Teknologi Pengolahan Ubi Kayu Terintegrasi untuk Bisnis Berkelanjutan khoerunnisa, Tiara Kurnia; surfiana; Amaliah, khusnatul; Kalsum, Nurbani; Fitriani; winarto; Pratondo Utomo, Tanto
Jurnal SOLMA Vol. 14 No. 1 (2025)
Publisher : Universitas Muhammadiyah Prof. DR. Hamka (UHAMKA Press)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22236/solma.v14i1.17160

Latar Belakang: Transformasi digital telah menjadi kunci utama dalam meningkatkan daya saing dan kelangsungan usaha mikro di tengah persaingan global yang semakin ketat. Kegiatan pengabdian ini dilakukan untuk memanfaatkan teknologi digital untuk mengoptimalkan proses bisnis mereka, meningkatkan efisiensi operasional, dan mencapai pangsa pasar yang lebih luas melalui platform online. Kegiatan pengabdian ini dilakukan untuk menjadikan UMKM lebih memanfaatkan teknologi digital untuk mengoptimalkan proses bisnis mereka, meningkatkan efisiensi operasional, dan mencapai pangsa pasar yang lebih luas melalui platform online. Metode: Metode yang dilakukan adalah dengan FGD, Pelatihan Digital Marketing dan Pendampingan penggunaan digital marketing. Hasil: Permasalahan yang ada saat ini di UMKM Mocaf yaitu di PT Sugih Makmur adalah belum tersedianya penjualan secara online dan platform media social yang mendukung penjualan, sehingga setelah dilakukannya FGD, Pelatihan dan juga Pendampingan UMKM tersebut bisa menggunakan media social tersebut untuk proses penjualan online. Pendampingan digitalisasi telah membawa dampak positif bagi PT Sugih Makmur selaku UMKM Mocaf, meningkatkan pemahaman teknologi, memperluas jangkauan pasar, dan meningkatkan efisiensi operasional. Meskipun menghadapi tantangan seperti kurangnya akses infrastruktur digital dan perubahan paradigma bisnis, usaha mikro berbasis digital menunjukkan inovasi dan adaptabilitas yang tinggi. Kesimpulan: Langkah-langkah selanjutnya harus memperkuat infrastruktur digital dan memberdayakan UMKM dengan pengetahuan dan sumber daya yang diperlukan untuk menghadapi tantangan dan memanfaatkan peluang di era digital ini.

Formulation of Onggok Composite Flour Snack Bar (Manihot Esculenta) as Emergency Food Source of Protein Murdiani, Murdiani; Kalsum, Nurbani; Sarono, Sarono
Journal of The Community Development in Asia Vol 5, No 2 (2022): May 2022
Publisher : AIBPM Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32535/jcda.v5i2.1499

ABSTRACTThis study aimed to develop a snack bar product made from composite flour of Onggok and tapioca as an alternative emergency food and protein source. Additionally, to analyze the chemistry of a snack bar product made from Onggok composite flour. The study was arranged in a Completely Randomized Design (CRD) with 6 treatments and was repeated 3 times, that was the ratio of onggok composite flour and wheat flour. The ratio of onggok composite flour and wheat flour composition consisted of six levels, they were F1 (50%:50%), F2 (60%:40%), F3 (70%:30%), F4 (80%:20%),Â F5 (90%:10%), F6 (100%:0%). Then the data was processed by using ANOVA (Analysis of Variance) and continued with the LSD test (Least Significant Difference) at a significant level of 5%. The results of the proximate analysis showed that the protein of the snack bar was 11.06%, the dietary fiber was 8.23%, the ash content was 1.24%, and the moisture content was 3.27%. Based on the organoleptic test, it showed that the preferred level of consumer satisfaction was F1 with a ratio of 50%:50%. Therefore, the Onggok composite flour snack bar is good to use as an alternative high protein emergency food that deserves to be developed.Keywords: Onggok Composite Flour, Snack bar, Emergency foo

EFEK PROPOLIS CAIR Trigona spp. TERHADAP RESPONS IMUN TIKUS Sprague Dawley YANG DIINFEKSI Sthapylococcus aureus Kalsum, Nurbani; Sulaeman, Ahmad; Setiawan, Budi; Wibawan, I Wayan Teguh
Jurnal Gizi dan Pangan Vol. 12 No. 1 (2017)
Publisher : The Food and Nutrition Society of Indonesia in collaboration with the Department of Community Nutrition, IPB University

This study aimed to evaluate the effect of liquid propolis of Trigona spp. on the immunological parameters in mice infected with Sthapylococcus aureus. The effects of propolis were analyzed using the macrophage activity as determined by the phagocytic activity and by the production of nitric oxide (NO) in Sprague Dawley rat peritoneal macrophages and the production of antibodies. The results showed that the liquid propolis produces (a) an increase in the phagocytic index, (b) a significant increase in NO production, and (c) an increase over the production of IgG antibodies. This study indicates that the ethanolic extract of propolis of Trigona spp. is able to activate macrophages, promote the production of No and antibodies. The combination of these results suggests that this extract has an immunomodulatory effect and can boost the immune responsse.

Co-Authors Ahmad Sulaeman Amaliah, Khusnatul Beni Hidayat Budi Setiawan Chandra Utami Wirawati Dulbari, Dulbari Fitriani Henry Kurniawan I wayan Teguh Wibawan Irmayani Noer Khoerunnisa, Tiara Kurnia Liana Verdini Murdiani, Murdiani Ni Siluh Putu Nuryanti Pebria Sisca Sarono . Siti Nurdjanah Surfiana Surfiana Tanto Pratondo Utomo WINARTO

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