Article Per Year (5 Year)
p-Index From 2021 - 2026
0.702
P-Index
This Author published in this journals
All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Jurnal AGROTEKNOLOGI Jurnal Aplikasi Teknologi Pangan Jurnal Teknologi & Industri Hasil Pertanian Jurnal Aplikasi Teknologi Pangan Berdikari: Jurnal Pengabdian Masyarakat Indonesia Jurnal Ilmiah Inovasi Jurnal Abdi: Media Pengabdian Kepada Masyarakat Makara Journal of Technology Jurnal Sains dan Teknologi Pangan
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

Published : 13 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 13 Documents
Search

 1   2 
KARAKTERISTIK FISIK, KIMIA, DAN ORGANOLEPTIK UDON TERSUBSTITUSI TEPUNG UMBI KIMPUL PADA VARIASI PERLAKUAN: KONSENTRASI TEPUNG DAN WAKTU RESTING Naila, Naila Aulia Fatwa; Triana Lindriati; Niken Widya Palupi
Jurnal Sains dan Teknologi Pangan Vol. 10 No. 4 (2025): 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: 10.63071/mbwssc90

Abstract

Udon is a type of Japanese noodle made from protein wheat with a larger size and chewier texture characteristic compared to noodles in general. Optimizing local agricultural commodities by utilizing kimpul flour as a substitute is an effort to reduce wheat import activities. Udon has characteristics that need to be considered, namely chewiness. Resting time is needed so that water is absorbed into the dough and binds the dough maximally so that the udon is more elastic. The study was conducted to determine the characteristics of udon produced from variations in flour concentration and resting time treatment. This study used a completely randomized design (CRD) with two factors, the first factor was the concentration of kimpul and wheat flour 0%:100% (K1), 15%:85% (K2), and 30%:70% (K3). The second factor is the variation of resting time of 0 minutes (T1), 60 minutes (T2), and 120 minutes (T3). The results showed that udon had the following physical and chemical properties: elongation with values ranging from 18.29%-31.11%; tensile strength ranging from 0.47N/m2-2.77N/m2; cooking loss ranging from 0.63%-1.21%; rehydration ranging from 52.33%-69.33%; solubility ranging from 0.77%-1.04%; swelling power ranging from 3.146g/g-3.717g/g; brightness level 46.3-70.3; moisture content ranged from 30.56%-36.90%; ash content ranged from 0.16%-1.61%; protein content ranged from 9.12%-13.86%; starch content ranged from 48.08%-52.49%; amylose content ranged from 11.53%-13.46%; amylopectin content ranged from 34.64%-40.92%. Udon has the highest colour preference value of 6.17 (like), taste preference value of 5.47 (like) texture preference value of 5.5 (like).
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.v30i1.64-77

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. 
Pengaruh pelapisan daun jeruk purut dan pati terfotooksidasi terhadap karakteristik kimia dan mikrob ikan lemuru : The effect of kaffir lime leaf and photo-oxidized starch coating on the chemical and microbial characteristics of Bali sardinella fish Palupi, Niken Widya; Azhari, Achmad Ithman; Suwasono, Sony
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 28 No. 3 (2025): Jurnal Pengolahan Hasil Perikanan Indonesia 28(3)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v28i3.61210

Abstract

Ikan lemuru segar mengalami penurunan kualitas yang cepat setelah kematian, yang mendukung pertumbuhan mikroba. Alternatif untuk menghambat penurunan kualitas ikan adalah melapisi permukaan ikan dengan bahan alami. Ekstrak daun jeruk purut mengandung senyawa antioksidan dan antibakteri, sementara pati terfotooksidasi memiliki sifat perekat yang baik sehingga dapat digunakan sebagai bahan pelapis. Penelitian ini bertujuan untuk menentukan kombinasi terbaik ekstrak daun jeruk perut dan pati terfoto-oksidasi dalam aplikasi pengawetan ikan lemuru selama penyimpanan suhu dingin berdasarkan parameter kimia, mikrob, dan fisik. Penelitian ini menggunakan dua faktor, yaitu perbandingan ekstrak daun jeruk purut dengan pati terfotooksidasi (1:2, 1:3, 1:4) serta variasi konsentrasi pati terfotooksidasi dalam suspensi (15% dan 30%). Parameter yang dianalisis meliputi analisis angka lempeng total, TVBN, pH, TBA, dan tekstur. Perlakuan pelapisan secara signifikan memperlambat pertumbuhan mikroba dan degradasi mutu ikan lemuru dibandingkan dengan kontrol (tanpa perlakuan). Total bakteri pada ikan kontrol mencapai ambang batas dalam 48 jam, sementara ikan dengan perlakuan melebihi ambang batas setelah 96 jam. Tren serupa terlihat pada TVBN dan TBA, yaitu ikan kontrol mengalami peningkatan lebih cepat dibandingkan ikan berpelapis, yang tetap dalam batas aman hingga 96 jam. Ikan kontrol mencapai ambang batas pH pada 24 jam, sedangkan ikan dengan pelapisan setelah 72 jam. Perlakuan terbaik diperoleh pada kombinasi pati terfotooksidasi 15% dengan rasio ekstrak daun jeruk purut 1:3, yang efektif mempertahankan kualitas ikan lemuru hingga 72 jam.
Co-Authors . Herlina Adilah, Hamasah Akbar Nur Bani Rusmana Ari Satria Nugraha Azhari, Achmad Ithman 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 Suwasono, Sony Tamtarini Tamtarini Triana Lindriati Wiwik Siti Windrati Yhulia Praptiningsih Yudi Pranoto