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Niken Widya Palupi
Fakultas Teknologi Pertanian, Universitas Jember
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Education Electrical & Electronics Engineering Engineering Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Mechanical Engineering Social Sciences Other

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KARAKTERISASI SOSIS DAGING AYAM YANG DIBUAT DENGAN PENAMBAHAN TEPUNG KOMPOSIT TAPIOKA DAN GEMBOLO SEBAGAI BAHAN PENGISI . Herlina; Niken Widya Palupi; Akbar Nur Bani Rusmana
JURNAL AGROTEKNOLOGI Vol 6 No 01 (2012)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (168.603 KB)

Abstract

The gembolo contains glucomannan and has the ability to WHC 1900%. To extend the shelf life of the gembolo can be made into flour. To prevent browning reactions by enzymes that do steam blanching. Gembolo flour can be used as composite flour in the manufacture of sausages, which are used for filler than tapioca. The objectives of the experiment were to evaluate physical, chemical, and sensory characteristics of chicken sausage bydifferent types and concentrations of composite gembolo flour. The study uses two factors, the first factor is types of gembolo flour (gembolo flour natural and gembolo flour with blanching) and the second is the concentration of gembolo flour (10%, 20%, and 30%). Each treatment was repeated 5 times. Test data of physical and chemical characteristics were analyzed by analysis of variance, if different tested with Duncan's New Multiple Range Test. Sausage oranoleptik test data were analyzed by Friedman test. Appropriate treatmenttoproducechicken sausage with the best physical and preferred isA2B1withtypes gembolo flour with blansing concentration of gembolo flour 10%. The chicken sausage has a value ofWHC 85,33%, value oftexture 45,50 g/mm, brightnessvalue 46,11, cooking loss 5,21%, water content 63,69%, protein content 14,99%, ash content 0,68%, fat content 2,04%, carbohydrate 18,60%.Keywords: meat chicken sausage, composite, tapioca, gembolo, filler
SIFAT-SIFAT SEASONING ALAMI JAMUR MERANG (Volvariella volvaceae) TERFERMENTASI MENGGUNAKAN TAPIOKA TEROKSIDASI SEBAGAI BAHAN PENGISI Yhulia Praptiningsih; Niken Widya Palupi; Triana Lindriati; Inna Manikam Wahyudi
JURNAL AGROTEKNOLOGI Vol 11 No 01 (2017)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (231.454 KB) | DOI: 10.19184/j-agt.v11i1.5432

Abstract

The paddy straw mushroom can be make natural seasoning, because it has content of protein 17.01 % (db) which completely of amino acids composition,high content of glutamic acid and aspartic acid. Producing of natural seasoning from paddy straw mushrooms which has along life storage, practice and flexible, it is need of salted fermentation to hydrolyze of mushrooms protein. The aim of this research was to reach of the appropriate proportion of salted fermented paddy straw mushrooms and oxidized tapioca as a filler to produce the good properties and high preference of fermented paddy straw mushrooms seasoning. The yield of this research showed that the good treatment was the proportion of salted fermented paddy straw mushrooms and oxidized tapioca 75:25. The seasoning had the moisture content 14.1 %, total protein 17.98% (db), soluble protein 4.51 % (db), brightness 61.55, solubility 8.22 seconds, the preference score of colour 3.28 (rather like until like), aroma 2.92 (little like until rather like), taste 3.06 (little like until rather like), and overall 3 (rather like). Keywords: natural seasoning, fermented paddy straw mushrooms, oxidized tapioca, filler
Pembuatan nanopartikel pati jagung dengan teknik fotooksidasi menggunakan H2O2 dan lampu UV-C pada sistem tersirkulasi Niken Widya Palupi; Yudi Pranoto; Sutardi Sutardi
Jurnal Aplikasi Teknologi Pangan Vol 9, No 3 (2020): Agustus 2020
Publisher : Faculty of Animal and Agricultural Sciences, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17728/jatp.7254

Abstract

Dalam penelitian ini, nanopartikel pati (Starch Nano Particle (SNP)) disiapkan dengan metode sederhana, yakni melalui proses fotooksidasi dengan sistem sirkulasi dengan melibatkan H2O2 dan lampu UV-C. Tujuan dari penelitian ini adalah mengoptimasi konsentrasi perlakuan H2O2 dan lama proses fotooksidasi untuk menghasilkan nanopartikel pati jagung. Pati jagung diperoleh secara komersial dan dianalisis sifat-sifatnya. Hasil analisa Scanning Electron Microscopy (SEM) menunjukkan bahwa partikel hasil fotooksidasi berbentuk bulat dan memiliki diameter dengan kisaran 100-1000 nm. Hasil uji SEM diperkuat dengan hasil uji Dynamic Light Scattering (DLS) Zetasizer yang menunjukkan kurva distribusi normal ukuran partikel di kisaran 100-1000 nm. Proses fotooksidasi menyebabkan nano partikel pati yang dihasilkan mengandung gugus karbonil dan karboksil. Kandungan karboksil dan ukurannya yang nano meningkatkan kejernihan pasta dan kelarutan suspensi partikel, namun juga menurunkan viskositas suspensi partikel. Lebih lanjut nanopartikel pati yang dihasilkan mempunyai kemampuan untuk mengurangi tegangan antarmuka minyak dan air, sehingga berpotensi berperan sebagai emulsifier. Kesimpulannya, perlakukan H2O2 sebesar dan lama pemaparan UV-C pada proses fotooksidasi dapat menghasilkan nanopartikel pati dengan sifat-sifat yang diinginkan yaitu: ukuran nano terdistribusi normal, kejernihan pasta mendekati kejernihan air, dan gugus karboksil yang dihasilkan cukup untuk menurunkan tegangan muka minyak dan air.Formation of Corn Starch Nanoparticles Involving H2O2 and UV-C lamp through Photo-oxidation in the Circulation SystemAbstractIn this study, starch nanoparticles (SNPs) was prepared by a simple method, photooxidation in circulation system by involving H2O2 and UV-C lamp using variations in concentration and treatment duration. SNPs was ontained from the international market and analyzed its properties. SEM analysis revealed that the photo-oxidized particles showed round-like shape and diameter in the range of 100-1000 nm. This data were in line with DLS Zetasizer analysis which showed normal distribution of particle size curve in ranges 100-1000 nm. The photooxidation process resulted in the starch nano particle contained carbonyl and carboxyl groups. The carboxyls content and nano-size of the photo-oxidized particles contributed to high clear paste and high solubility, but low viscosity of the particle suspension. Moreover, the photo-oxidized starch nanoparticles be able to reduce interfacial tension between oil and water, so its possible played role as an emulsifier. As conclusion, treatment of H2O2 and UV-C exposure might resulted starch nanoparticle with properties: nano-size of the particle was in a normal distribution, paste clarity close to clarity of the water, and carboxyl groups attached in the particle was able to reduce interfacial tension water and oil. 
PEMANFAATAN BENALU KAPAS SEBAGAI SALAH SATU SUMBER BAHAN ANTIMIKROBA ALAMI : KAJIAN AKTIVITAS ANTIMIKROBA Niken Widya Palupi; Ari Satria Nugraha
Jurnal Ilmiah Inovasi Vol 14 No 1 (2014): April
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jii.v14i1.88

Abstract

Benalu kapas telah lama dikenal sebagi anti radang dan anti bakteri. Penelitian ini bertujuan untuk mengetahui kemampuan penghambatan terhadap pertumbuhan mikroba Bacillus subtilis, Escherichia coli, Staphylococcus aureus dan Salmonella typhymurium. Ekstrak benalu dilarutkan dalam pelarut heksana, etanol, metanol, dan akuades, yang ditambahkan ke dalam media pertumbuhan mikroba sebanyak 100uL dan 200uL. Hasil pengujian menunjukkan bahwa ekstrak benalu mempunya kemampuan penghambatan yang kuat terhadap pertumbuhan keempat mikroba yang dimaksud. Hal ini terutama ditunjukkan oleh ekstrak benalu yang dilarutkan dalam etanol dan metanol. Konsentrasi ekstrak benalu sebanyak 200uL memberikan diameter penghambatan yang lebih luas. Namun pada B.subtilis konsentrasi ekstrak benalu sebanyak 200uL malah mendukung pertumbuhannya. Hal ini diduga pada konsentrasi tinggi B.subtilis menjadi resisten terhadap ekstrak benalu.
KAJIAN PEMBUATAN SEASONING ALAMI CAIR BERBAHAN DASAR JAMUR MERANG (Volvariella volvaceae) DENGAN VARIASI JUMLAH PENAMBAHAN GLUKOSA Niken Widya Palupi; Citra Ayu Mayasari; Frida Maslikah; Subekah Nawa Kartika Sari
Jurnal Ilmiah Inovasi Vol 13 No 3 (2013): Desember
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jii.v13i3.89

Abstract

Cita rasa pada makanan umumnya dihasilkan oleh suatu bumbu masak atau seasoning. Seasoning yang paling terkenal adalah MSG. Namun penggunaan dalam dosis tinggi dapat menyebabkan kerusakan sel syaraf dan diduga bersifat karsinogenik. Oleh karena itu diperlukan seasoning dari bahan alami. Salah satunya yaitu menggunakan jamur merang segar. Jamur merang memiliki kandungan protein sebesar 16.9g/100g bk dan mengandung asam glutamat sebesar 4.0428g/100g bk sehingga mempunyai potensi untuk dibuat sebagai seasoning. Pada penelitian ini dilakukan pengamatan yang meliputi Intensitas reaksi Maillard (Metode Spektrometri), warna (Metode Color reader) dan Sifat Organoleptik (Uji Kesukaan). Hasil penelitian menunjukkan bahwa jumlah penambahan glukosa berpengaruh terhadap nilai kesukaan warna, aroma dan rasa seasoning jamur merang dan tidak berpengaruh terhadap intensitas reaksi Maillard dan warna seasoning jamur merang. Jumlah penambahan glukosa sebesar 10% (G10) menghasilkan seasoning jamur merang dengan warna, aroma dan rasa yang paling disukai. Seasoning yang dihasilkan mempunyai intensitas reaksi Maillard 0.69, nilai warna 20.45, nilai kesukaan warna 4.20 (suka-sangat suka), nilai kesukaan aroma 3.92 (agak suka-suka), dan nilai kesukaan rasa 4.4 (suka-sangat suka).
Enkapsulasi Cabai Merah dengan Teknik Coacervation Menggunakan Alginat yang Disubstitusi dengan Tapioka Terfotooksidasi Niken Widya Palupi; Pandu Khrisna Juang Setiadi; Sih Yuwanti
Jurnal Aplikasi Teknologi Pangan Vol 3, No 3 (2014): Agustus 2014
Publisher : Indonesian Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (257.413 KB)

Abstract

Tapioka terfotooksidasi digunakan sebagai bahan pengkapsul untuk mensubstitusi alginat pada enkapsulasi cabai merah (Capsicum annum L.) yang didalamnya terkandung senyawa aktif kapsaisin menggunakan teknik coacervation (sistem gelasi ionik). Substitusi tapioka terfotooksidasi terhadap alginat dilakukan dengan konsentrasi yang berbeda (0%, 25%, 50%, dan 75%) serta suspensi dilakukan dengan konsentrasi yang berbeda pula (5% dan 10%). Kapsul cabai merah yang dihasilkan dikarakterisasi rendemen, warna, ukuran kapsul, kadar air, tekstur, kadar kapsaisin, efisiensi enkapsulasi dan loading capacity. Pensubstitusian tapioka terfotooksidasi dan perbedaan konsentrasi mempengaruhi efisiensi enkapsulasi. Pada konsentrasi substitusi tapioka terfotooksidasi 50% dengan konsentrasi suspensi 5% efisiensi enkapsulasi mencapai 29,409% dan konsentrasi suspensi 10% sebesar 22,832%. Peningkatan konsentrasi substitusi tapioka terfotooksidasi terhadap alginat maka nilai rendemen semakin meningkat dan semakin tinggi konsentrasi suspensi kapsul cabai merah akan meningkatkan rendemen, kadar air, dan loading capacity.
Transfer of meatball and nugget making and nugget making technology as development of merang mushroom processed products in Rambutpuji District, Jember Regency Niken Widya Palupi; Supiastutik Supiastutik; Subekah Nawa Kartikasari; Eka Ruriani
Berdikari: Jurnal Pengabdian Masyarakat Indonesia Vol. 1 No. 3 (2019): Berdikari: jurnal Pengabdian Masyarakat Indonesia
Publisher : Future Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (290.357 KB)

Abstract

IbM's activities on the socialization of making meatballs and nuggets as developers of processed meat-based products are to introduce to the people of Jember, especially those who live in the area of ​​mushroom mushrooms, about the appropriate technology for making meatball and mushroom mushrooms. This IbM activity is carried out at UD. KAOLA MANDIRI located in Rambigundam Village, Rambipuji District, Jember Regency. Mushroom farmers are given training and training on the technology of making mushroom substitution meatballs and mushroom mushroom nuggets. To facilitate understanding of mushroom farmers regarding the technology of making meatballs and nuggets, training activities are carried out by direct practice. The whole participants are mushroom farmers invited to be directly involved in the activities of making products. The technology of making meatballs and nuggets in the utilization of straw mushrooms as substitute or substitute materials can be easily absorbed and the level of enthusiasm of participants in the training material is very high.
PENGOLAHAN IKAN PATIN MENJADI PRODUK MAKANAN PATIN PRESTO, BAKSO DAN NUGGET DI SEMBORO-JEMBER Ika Oktavianawati; Niken Widya Palupi
Jurnal ABDI: Media Pengabdian Kepada Masyarakat Vol. 2 No. 2 (2017)
Publisher : Universitas Negeri Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26740/ja.v2n2.p40-44

Abstract

Kegiatan pengabdian pada masyarakat dengan skim program Ipteks bagi Masyarakat (IbM) Kelompok Petani Ikan di Desa Semboro, Kecamatan Semboro, Kabupaten Jember telah dilaksanakan. Kegiatan ini didasarkan pada eksplorasi komoditas lokal ikan patin untuk produk olahan dengan gizi tinggi dan praktisnya penanganan. Produk olahan yang dihasilkan dalam kegiatan ini diantaranya berupa patin presto, nugget dan bakso. Antusias anggota kelompok petani ikan terhadap kegiatan ini sangat positif. Namun terdapat salah satu kendala yang dihadapi kelompok petani ikan saat ini adalah kekurangtersediaan bahan ikan patin akibat kejenuhan petani dalam membudidayakan ikan patin dan juga faktor pasar. Munculnya alternatif produk olahan ikan patin ini diharapkan mampu menggugah minat masyarakat untuk melakukan pengembangan budidaya ikan patin kembali di daerah ini. Produk olahan ini juga diharapkan mampu menghilangkan kejenuhan konsumen akan produk ikan yang umumnya hanya digoreng, disup ataupun dibakar saja. Adanya produk olahan ikan patin yang praktis dan lezat untuk dinikmati akan menjadi keunggulan tersendiri dari produk ini. Diharapkan munculnya produk olahan ikan patin ini akan mampu meningkatkan nilai tambah komoditi ikan patin di wilayah Jember. Secara ekonomi, diharapkan pula taraf hidup para kelompok petani ikan di desa Semboro ini dapat meningkat.
The Effect of Enzymatic Hydrolysis on The Properties of Protein Hydrolysate from Paddy Mushroom Palupi, Niken Widya; Windrati, Wiwik Siti; Tamtarini, Tamtarini
Makara Journal of Technology Vol. 14, No. 2
Publisher : UI Scholars Hub

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Abstract

Protein hydrolysate was prepared from Paddy (Volvariella volvaceae) mushroom. Hydrolysis uses commercially protease available Protamex ™ with enzyme concentration of 0.1% (w/w). Hydrolysis was performed at three different temperatures (room temperature, 40 °C, and 50 °C) with different incubation periods (60, 90, and 120 minutes). Enzyme inactivation was done in 90 °C for 3 minutes. Yield and degree of hydrolysis ranged from 94.76% to 99.55% and 19.06% to 24.59%. Protein solubility was about 89–11,8%. The longer time of hydrolysis, the darker the color of protein hydrolysate. Protein hydrolysate which has hydrolysis at 50 °C for 120 minutes has the highest protein yield and the best sensory properties: 4.76 (taste liking), 3.68 (aroma liking), and 4.56 (overall liking). However, this protein hydrolysate has the potential for application as an ingredient in formulated diets.
Preparation of shallot capsules with variations in the ratio and type of encapsulating materials [Produksi kapsul bawang merah dengan variasi rasio dan jenis bahan enkapsulan] Palupi, Niken Widya; Adilah, Hamasah; Giyarto, Giyarto
Jurnal Teknologi & Industri Hasil Pertanian Vol 30, No 1 (2025): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtihp.v30i1.%p

Abstract

Shallots (Allium ascalonicum) are a perishable spice crop prone to rapid degradation. One method to extend their shelf life is through encapsulation. Shallot capsules possess the potential to mitigate post-harvest losses and improve the utility of shallots. The encapsulating material and its proportion significantly influence the quality of the capsules. This study employed coacervation techniques using alginate combined with oxidized starch as encapsulating materials. The objective of this research was to evaluate the effect of encapsulant-to-shallot ratios and the influence of different combinations of encapsulants on the quality of shallot capsules. The research was conducted using a Completely Randomized Design (CRD) with a factorial arrangement consisting of two factors and carried out in 3 repetitions. The first factor was the ratio of alginate and photo-oxidized starch, and the second factor was the ratio of encapsulating materials to shallot powder. The research involved the preparation of oxidized starch, shallot powder, and shallot capsules, followed by characterization of the capsules. The evaluated parameters included yield, moisture content, total polyphenol content, encapsulation efficiency, loading capacity, SEM analysis, FTIR analysis, solubility, and a triangle test. Data were analyzed using ANOVA at a significance level of ≤ 5% and the triangle test was analyzed using a one-tailed binomial table (p = 0.001). The results showed that the treatments had a significant effect on yield, moisture content, total polyphenol content, encapsulation efficiency, loading capacity, and solubility. Additionally, the triangle test revealed a statistically significant difference between the two treatments at the 0.1% significance level. 
Co-Authors . Herlina Adilah, Hamasah Akbar Nur Bani Rusmana Ari Satria Nugraha Citra Ayu Mayasari EKA RURIANI Frida Maslikah Giyarto Giyarto Ika Oktavianawati Inna Manikam Wahyudi Naila, Naila Aulia Fatwa Pandu Khrisna Juang Setiadi Sih Yuwanti Subekah Nawa Kartika Sari Subekah Nawa Kartikasari Supiastutik Supiastutik Sutardi Sutardi Tamtarini Tamtarini Triana Lindriati Wiwik Siti Windrati Yhulia Praptiningsih Yudi Pranoto