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Noor Harini

Universitas Muhammadiyah Malang

Author-ID : 3988820

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The Characteristic of Porang Flour (Amorphophallus muelleri Blume) Purification Use Ethanol and The Application as Subtitution Agent on Chicken Sausage Yovy Ermawati, Noor Harini Sri Winarsi
Food Technology and Halal Science Journal Vol. 1 No. 1 (2018): Juni
Publisher : Universitas Muhammadiyah Malang

Abstract: Pouring flour contains high glucomannan which can reach 65 %. This research purposed to analyze the physical and chemical of porang flour purification use ethanol and to describe the effect of the proportion of tapioca and porang flour addition to the physical, chemical, and organoleptic of chicken sausage. Randomized Complete Block Design was applied with two-phase. The first stage was the purification process used ethanol with different concentration (60%, 75%, and 90%). The second phase was the addition of orange and tapioca flour (gram) (0:20, 1:19, 2:18, 3:17, 4:16, 5:15, 6:14), all treatment was replicated 3 times. The results of the first process showed that there was a very significant difference effect to the glucomannan, rendemen, viscosity, and color (lightness and yellowish) of pouring flour. The best treatment was the purification by ethanol 90% with 11,2 % water content, 0,78% ash content, 58,20% glucomannan, 78, 11% rendered, and 3,33 dPas viscosity. The second treatment results described that there was a very significant effect of tapioca and pouring flour addition to the water content, ash content, fat, protein, carbohydrate, color intensity (L, a+, and b+), and organoleptic (taste, aroma, appearance, and favorite product) of chicken sausage.

KARAKTERISTIK FISIK KIMIA KITOSAN DARI CANGKANG RAJUNGAN (Portunus pelagius) MELALUI PROSES DEASETILASI DENGAN KONSENTRASI NaOH DAN WAKTU EKSTRAKSI SERTA DI APLIKASIKAN SEBAGAI BAHAN PENGAWET ALAMI PADA FILLET IKAN NILA Izzah Nazilatul laili; Sukardi Sukardi; Noor Harini
Food Technology and Halal Science Journal Vol. 2 No. 1 (2019): Januari
Publisher : Universitas Muhammadiyah Malang

This research is done by 2 stages of making chitosan and applying on tilapia fish fillet. Objectives at stage 1 to determine the optimization of the difference in NaOH concentration (20%, 30%, 40%, and 50%) and time (30 minutes and 45 minutes) deacetylation extraction. while the objective at stage 2 to find out the effect of the difference of chitosan addition to natural preservative of tilapia fillet (0,5,5%, 1%, 1,5%, and 2%). Chitosan tests were performed on physicochemical properties (moisture content, ash content, protein content, solubility, viscosity, yield, and deacetylation degree) and fish fillet test (organoleptic and total plate count (TPC). The results showed that different concentrations of NaOH and extraction time deacetylation very significant effect on ash content, protein content, viscosity, solubility, degree of deacetylation, and yield. While the concentration of chitosan is applied to meat Tilapia fish fillet very significant effect on the preservation of the storage period. The best treatment in stage 1 is K3A2.

Kajian Edible Coating Berbasis Pati Singkong Dengan Perbedaan Stabilizer (Alamidan Sintetis) Pada Bakso Ayam Maulida Fitri Iswari; Noor Harini; Sri Winarsih
Food Technology and Halal Science Journal Vol. 2 No. 2 (2019): Juni
Publisher : Universitas Muhammadiyah Malang

The edible coating based on cassava starch is a method of giving a thin coating on food product to extend the shelf life have weakness has low barrier properties to moisture it’s required the addition of a stabilizer to extend the shelflife that applied on chicken meatball which has a short shelf life is 24 hours. The purpose of this research is to find different types and concentrations of stabilizers and determine the best treatment. The research nested. Extraction of carrageenan from seaweed(Eucheumma cotton) and extraction of pectin from green cincau leaf (Premma oblong folio) then make edible coating treated with a natural stabilizer (carrageenan and pectin) and synthetic (STPP and CMC) with 0.2%, 0.3%, and 0.4% concentration. The results showed that the type of stabilizer had significant effect on moisture content, ash content, color (L), and texture, while the concentration of stabilizer had no significant effect on moisture content, color (L), color (a+), color (b+), total plate count and scent organoleptic. The best treatment was stabilizer CMC0.3%.

Ekstraksi Gelatin Dari Kulit Kelinci Lokal Jawa (Lepus negricollis) Dengan Variasi Jenis Pelarut Dalam Suhu Ekstraksi Serta Aplikasinya Pada Bakso Kelinci Putri Adek Putro; Mochammad Wachid; Noor Harini
Food Technology and Halal Science Journal Vol. 2 No. 2 (2019): Juni
Publisher : Universitas Muhammadiyah Malang

Gelatin is a protein obtained from animal collagen tissue found in warts, bones, and connective tissue that is hydrolyzed acidic or basic. The purpose of this study was to determine the different effects of HCl and acetic acid and different extraction temperatures on the production of local rabbit skin gelatin so that the best treatment was obtained in producing gelatin and to determine the effectiveness of local rabbit skin gelatin in rabbit meatball processing. This research was conducted in two stages. The first stage uses a nested random design, namely the extraction of gelatin from the local rabbit skin with different types of acids (HCl 3% and acetic acid 3%) and extraction temperature (50 °C, 60 °C, 70 °C and 80 °C). The parameters observed were yield, moisture content, ash content, protein content, viscosity, pH, and color. The best treatment of Local rabbit skin gelatin based on the SNI approach is in the P1T3 treatment, that treatment soaking with acetic acid and extraction temperature of 70 °C with a yield value of 13.11%, moisture content 5.503%, ash content 1.143%, protein content 63.49%, viscosity 4.466 cP, gel strength 210.532 grams Bloom, and pH 3,967. The second step was making meatballs by comparing the addition of gelatin from local rabbit skin extraction with the best treatment of 3%, commercial gelatin 3%, and without gelatin. The parameters observed included protein content, ash content, moisture content, fat content, texture, and organoleptic. Based on observations of the addition of gelatin in rabbit bakso, increasing the value of protein content, texture, and ash content in bakso while the water and fat content in bakso decreased with the addition of gelatin.

Kajian Edible Coating Berbasis Kolang-Kaling dengan Penambahan Bahan Pengental dari Sumber Alami (Pati dan Pektin) dan Sintetis (CMC) yang Diaplikasikan pada Dodol Dwi Pramsiska; Noor Harini; Sri Winarsih; Hanif Alamudin Manshur
Food Technology and Halal Science Journal Vol. 3 No. 1 (2020): Januari
Publisher : Universitas Muhammadiyah Malang

The purpose of this study was to determine the effect of the type of thickener on the quality of edible coatings, the effect of the concentration of thickener types on the quality of edible coatings applied to dodol, and find the best treatment of edible coatings that can increase the shelf life of dodol. The research was arranged in a Nested Randomized Design method consisting of two factors. First factor that became the nest was a variation of thickener (P) with treatment level (Pati, Pectin, and CMC) and second factor that became nested namely variation of thickener concentration (K) with treatment level (1%, 1.5%, and 2% ). The results showed that the addition of pectin 2% as the best treatment has a viscosity of 238.2 cP and the ability to protect dodol on the 6th-day storage can be observed at a water content of 26.98% which is close to SNI which is equal to 20%, TPC (Total Plate Count) 4.9 × 104Cfu / g which is close to the TPC number on SNI of 1 × 104Cfu / g, FFA (Free Fatty Acid) of 1.06% which does not exceed the SNI limit of 10.5%, the texture of 8.18 N / mm, the aroma score of 3.53 is a bit rancid, the appearance score is 5.23 which means neutral and the preferences score is 6.07 which means a little like.

Kajian Penambahan Filtrat Kunyit dan Tartrazin Pada Edible Film Berbasis Pati Talas Serta Aplikasinya Untuk Mempertahankan Mutu Dodol Substitusi Rumput Laut (Eucheuma cottonii) Noor Harini; Mochammad Wachid; Tyas Anugrah Hirgawati
Food Technology and Halal Science Journal Vol. 3 No. 1 (2020): Januari
Publisher : Universitas Muhammadiyah Malang

This research studied the effect of natural colorant (turmeric filtrate) additions compared to synthetic colorant (Tartrazine) additions in taro starch-based edible film on the quality of dodol that substituted with seaweed. This research used a Randomized Block Design with Orthogonal Contrast. The treatment factor consist of turmeric filtrate additions in 1%, 2%, 3%, Tartrazin additions in 0,003%, 0,005%, 0,007% and without colorant as control treatment. Parameters that analyzed consist of thickness, color, transparency, tensile strength, elongation, water vapor transmission rate of edible film, moisture content, fat content, total plate count, texture and organoleptic value of dodol at the 0, 3rd, 6th day of storage. The research result shows that the additions of turmeric filtrate had an effect on increasing thickness, tensile strength, transparency, brightness (L), yellowness (b+), and decreasing the elongation and WVTR of edible film. Meanwhile, the additions of Tartrazin had an effect on increasing transparency, brightness (L), and yellowness (b+). The results of moisture content, fat content, TPC, and texture of dodol showed that the addition of turmeric filtrate is better to maintain the quality of dodol during storage. Additions of 3% turmeric filtrate as the best treatment, has 30.24% and 31.40% in moisture content, 1.16% and 0.97% in fat content, 4.0x103 CFU/g and 0.9x104 CFU/g in TPC, 15.30 N/mm and 14.03 N/mm in texture, 3.53 and 3.63 in color organoleptic value, 3.65 and 3.60 in aroma value and 3.75 and 3.73 in taste value during the 3rd and 6th day of storage.

Karakter Fisikokimia Agar-Agar dari Rumput Laut Gracilaria sp. dengan Variasi Air Kelapa dan Lama Ekstraksi Shandra Berliana; Noor Harini; Rista Anggriani
Food Technology and Halal Science Journal Vol. 3 No. 2 (2020): Juni
Publisher : Universitas Muhammadiyah Malang

Agar is a complex polysaccharide hydrocolloid that can be obtained from seaweed from the family Gracilaria sp. The function of agar is for gelling agent, thickener, stabilizer. In this research the extraction of agar from seaweed Gracilaria sp. used coconut water is able to reduce sulfate in seaweed, so can improve the properties of gel flour agar. This research was conducted in two stages. The first stage uses a factorial randomized block design consisting of 2 factors with 3 repetitions. The first factor was the ratio of seaweed and the ratio of coconut water (1:25; 1:30; 1:35). The second factor was extraction time (60 minutes, 90 minutes, 120 minutes). The agar extraction results were analyzed for yield, moisture content, ash content, viscosity, and gel strength. The second stage of the study was the application of agar flour to tomato fruit leather used a Simple Randomized Design model with various concentration of agar (0.6%, 0.9%) compared to commercial agar (0.6%, 0.9%). The parameters analyzed were water content, thickness, tensile strength, pH, total dissolved solids, color intensity, and organoleptic (taste, appearance, elasticity, preference). The results showed that there was a significant influence on the ratio of seaweed and coconut water and the extraction time, the agar produced to yield, water content, ash content, viscosity, and gel strength. The best treatment of agar that based on the SNI approach was in the R3T3 treatment, (seaweed: coconut water ratio of 1:35 with extraction time of 120 minutes) with a yield of 32.27%, moisture content of 11.08%, ash content of 3.75%, strength gel 235.51gr / cm2, viscosity 24.09 cP. The second stage of the study, the best results was obtained by adding agar to 0.9% with a moisture content of 8.13%, total dissolved solids 23.79º Brix, pH 4.03, thickness 0.39 mm , tark strength 1.64 N /mm2, color intensity (L) 40.24, (a +) 22.92, (b +) 8.09, taste 5.9 (tasty), elasticity 5.65 (easy to roll), appearance 5,75 (interesting), like 5.4 (like).

Kajian Sifat Fisikokimia Permen Jelly oleh Tiga Varietas Jahe (Zingiber officinale) dan Perbedaan Konsentrasi Ekstrak Karagenan dari Rumput Laut (Eucheuma cottoni) Mochammad Arif Saputra; Noor Harini; Rista Anggriani
Food Technology and Halal Science Journal Vol. 3 No. 2 (2020): Juni
Publisher : Universitas Muhammadiyah Malang

Ginger is one type of medicinal plants and spice, which has been known by the Indonesian people. Usefulness of ginger suchas for seasoning, mixed food/drink, medicines and cosmetics. Ginger has a distinctive aroma due to essential oil content and a specific flavor that is spicy derived from oleoresin compounds. Consumption continuously is excellent for health. Ginger has a spicy flavor is difficult to fresh, it needs to be inovaded. In this research ginger is processed into jelly candy. Jelly candies require a gel-forming material to form a chewy texture. In this research, the gel-forming material is used in the Caragenan. The Caragenan is exported using a solution of KOH 10%. This research aims to determine the effect of ginger varieties against the brightness of jelly candies, antioxidants, flavors and aromas, knowing the influence of the addition. The research was conducted in two phases. The first phase of the extraction of carrageenan from seaweed Euchema cottoni used a solution of KOH 10%. Caragenan extract is further analyzed for yield, moisture content, viscosity and gel strength. The second stage was making ginger jelly candy production with difference of caragenan concentration using nest design (Nested). The parent factor of three varieties of ginger is ginger elephant, red ginger and ginger emprit, while the concentration of caragenan, 7 grams, 8 grams and 9 grams. The analyzed parameters were water content, water content, sugar reduction, antioxidant, texture, color , pH and organoleptic (texture, aroma, color and flavor). The results showed that three varietas of ginger affect the brightness of jelly sweets, antioxidants, flavors and aromas. Best was results obtained at the treatment of Ginger Javanese with the addition of a 9 g caragenan with 82.331% of antioxidant activity, 4.835 N of texture, 13.132% of water content, 4.9 (strong) of organoleptic Aroma, 4.5 (supple) of organoleptic texture, and 4.6 (spicy) of flavor.

Kajian Ekstraksi Karagenan Berdasarkan Variasi Rasio Rumput Laut (Eucheuma cottonii) dengan Nira Siwalan (Borrasus flaberina L.) dan Lama Perendaman serta Aplikasinya pada Bubuk Jelly Drink Nanas (Ananas comosus) Alfajri Ula Ashfarina; Noor Harini; Listiari Hendraningsih
Food Technology and Halal Science Journal Vol. 3 No. 2 (2020): Juni
Publisher : Universitas Muhammadiyah Malang

The extraction of carrageenan by Eucheumma cottonii using siwalan neera as a solvent which contains pottasium 236mg per 100g and others mineral. Carragenan extract applied on pineapple jelly drink powder as a gelling agent by different concentration. This research was conducted into two stages by 3 times repitition. First, carrageenan extraction using a Factorial Randomized Block Design (RBD) consisting of 2 factors. The first factor is the ratio of seaweed with neera siwalan (S) (1:10, 1:20, 1:30) and second factor is extraction time (T) (60 minutes, 90 minutes, and 120 minutes). Extract of carrageenan was analyzed on yield, viscosity, gel strength, moisture content and ash content. The second stage is application of carrageenan extract on pineapple jelly drink powder (K) with carrageenan concentration differently (K) of 0.5%, 1%, 1.5%, 2%, 2.5%. The parameters analyzed in the second stage are viscosity, gel strength, syneresis, and organoleptic (taste, suction power, and mouthfeel). The results shows that there was a significant effect on the Siwalan neera ratio on the carrageenan produced on yield, viscosity, gel strength, water content. The best carrageenan at stage 1 was produced from the treatment of seaweed and neera siwalan ratio 1:30 with extraction time of 120 minutes (S3T3), namely yield 82.87%, moisture content 15.3%, ash content 15.97%, gel strength 102.95 g/cm2 and 5,3 cP viscosity. The addition of the best extract carrageenan to pineapple jelly drink and it was obtained the best result namely the addition of carrageenan 1% (K2) with viscosity of 2.3 cP, gel strength 8.6615 g/cm2, sineresis (24 hours) 0.9183%, sineresis (48 Hours) 3.5430%, and sineresis (72 Hours) 5.1905%, taste 3.3 (enough in tasting), suction power 3.75 (easy to suck) and mouthfeel 2.9 (enough to feel the gel).

Karakteristik Kimia dan Organoleptik Biskuit dengan Penambahan Tepung Kacang Kedelai (Glycine max) dan Tepung Kulit Buah Naga Merah (Hylocereus costaricensis) Dian Puspita; Noor Harini; Sri Winarsih
Food Technology and Halal Science Journal Vol. 4 No. 1 (2021): Januari
Publisher : Universitas Muhammadiyah Malang

Indonesia is a country that has a high level of biscuit consumption. This is supported by many local food commodities. Therefore, many food products have emerged that use local food ingredients, such as bread, biscuits and cakes. One effort that can be made to enrich the nutritional content of biscuits is to add soybean flour which is rich in protein and flour of red dragon fruit peel which is rich in dietary fiber. The purpose of this study was to determine the effect of the ratio of wheat flour, soybean flour and red dragon fruit peel flour to chemical and organoleptic quality of biscuits. This research used a simple randomized block design with ratio of wheat flour, soybean flour, and red dragon fruit peel flour consisting of 10 levels: P0 (100%:0%:0%), P1 (80%:10%:10%), P2 (70%:20%:10%), P3 (60%:30%:10%), P4 (75%:10%:15%), P5 (65%:20%:15%), P6 (55%:30%:15%), P7 (70%:10%:20%), P8 (60%:20%:20%), P9 (50%:30%:20%). Each level is repeated 2 times. The parameters being observed were level of protein, fat, crude fiber, water, ash, and organoleptics (aroma, taste and texture). The results showed that the proportion of wheat flour, soybean flour and red dragon fruit peel flour had a very significant effect on level of water, protein, crude fiber, and organoleptic (taste, aroma, and texture). Treatment of biscuits with proportion of wheat flour 60%: 30% soybean flour: 10% red dragon fruit peel flour was the best treatment with level of water 6,58%, ash 0,76%, fat 27,95%, protein 9,74%, crude fiber 6,10%, organoleptic of taste 4,65 (delicious), aroma (rather tasty), and texture (rather not hard)

Co-Authors Achmad Naufal Adi Sutanto Agung Dwi Ai Siti Zenab Aisah Aisah Aisya Mardiani Alfajri Ula Ashfarina Alifia, Hafidzatu Taslima Amalia, Atika Rahma Amalia, Wahyu Ani Rostiyati Annis Mulyani Aprih Santoso Aryani, Arisma Dila Athaya Milda Putri Yuwana Atika Rahma Amalia AYU LESTARI Ayu Rosita, Herlina Diah Azizah, Helda Nur Azka Azkia Amelia Cambara, Hegar Krisna Damat, D. Damat, Damat Desiana Nuriza Putri Desy Rachmatullah Devi Dwi Siskawardani Devi Heryanti Dian Puspita Didik Suhariyanto Dina Siti Logayah Dwi Okta Indriani Dwi Pramsiska Elfi Anis Saati Elfi Anis Saati Elianarni, Dahlia Elsa Yuniarti Ety Setyaningsih Ety Setyaningsih, Ety Faradiba Hijriani Harahap Fawwaz Akbar Al Amin Febriyanti, Adinda Kamilah Fiki Herianto Firdaus, Sajidah Al-Lathifah Fitriatusyifa, Maulida Gloriapoerwa, Trixie H, Cantika Eka Rahmah Halimah Halimah Hanif Alamudin Manshur Hariri, Rif'an Hegar Krisna Cambara Helda Nur Azizah Husna, Afifa Husna, Afifah Iis Indra Rasyid Julianto Indriyani Indriyani Intan Satia Hotimah Irawan, Tofan Andrew Izzah Nazilatul laili Joko Susilo Utomo Joko Triwanto Kusumawardhana, Gelar Taufiq Lestar, Ayu Listiari Hendraningsih Liza Ni’matul Azizah Ma'mur Saadie Ma'ruf, Muhammad Amar Mansur, Hanif Alamudin Maulida Fitri Iswari Meisa Arya Putri Gunawan Memen Durachman Moch Wachid Moch Wachid, Moch Moch. Wachid Mochammad Arif Saputra Mochammad Wachid Mujahid, Abdullah Nabila, Jihan Nasifah, Dzurotun Nenden Lilis Aisyah Nova Anggraeni Novaria, Novi Novianti Fitria Rahmadhona NS, Maureen Danysha Nugraha, Robby Nur, Nafidzah Nurhadi, Jatmika Nursahila, Belgis Alfia Okta Pringga Pakpahan Oktaviani, Adellia Prasetio, Anggih Puspitasari, Ade Putri Adek Putro Putri, Elita Mahda Gatra Putri, Zahra Meidina Rahayu Relawati Retno Muji Rahayu Rifan Hariri Rista Anggriani S.Pd. M Kes I Ketut Sudiana . Sanjaya, Basanty Pramesthi Sarie, Audina Aura Setiawan, Janten Hidayat Shandra Berliana Shandra Berliana Shobah, Fitri Nurul Sri Winarsih Sri Wiyanti Suci Sundusiah Sucipto, Hanna Aulia Rahmah Sudana, Undang Suganda, Nurkalina Pratiwi Sukardi Sukardi Sukardi Sukardi Sukardi, S. Sutawi Sutawi Sutawi Tabga, Yoseba Tedi Permadi Teguh Setyawan Theresia, Helena Triadi, Rai Bagus Tsabita, Alifa Shaliha Tyas Anugrah Hirgawati Usman, Khairunnisa Pratiwi Maulida Verta Hedyana Vinindika, Nabila Vritta Amroini Wahyudi Wafi, Fakhri Ahmad Wahid Muhammad Shodiq Wahid Muhammad Shodiq Wahyudi Warkoyo . Warkoyo, W. Wibowo, Yessi Maulidhia Nugrahani Wijayanti, Ervina Dwi Yasmin Nurinbaity Yulianeta Yuniar Sawitri Yuniar Sawitri, Yuniar Zannah, Putri Naufal Nurotul

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