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Noor Harini

Universitas Muhammadiyah Malang

Author-ID : 3988820

Religion 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 Economics, Econometrics & Finance Education Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Medicine & Pharmacology Public Health Social Sciences Other

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PERBANDINGAN MUTU FRUIT LEATHER TOMAT DARI TEPUNG AGAR-AGAR RUMPUT LAUT (Gracilaria sp.) HASIL EKSTRAKSI AIR KELAPA DAN AGAR-AGAR KOMERSIL Rista Anggriani; Noor Harini; Shandra Berliana
Agroindustrial Technology Journal Vol 4, No 2 (2020): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/atj.v4i2.4992

Abstract.Tomatoes as climacteric fruit have a high water content of around 94% which causes spoilage, whereas tomatoes have vitamin C of about 5.78 mg which is beneficial for health. Thus the processing is needed to extend its shelf life. Fruit leather is processed from fruit flesh in the form of dry thin sheets that are easy to roll. A plastic texture is a requirement for fruit leather, so the addition of gelling agents is needed. Previous research has succeeded in extracting agar from Gracilaria sp seaweed using coconut water that meets FAO standards. Therefore the aim of this research is to apply the agar results from coconut water extraction to the fruit leather and to compare the quality of the fruit leather using commercial agar. The experimental design used was a simple randomized block design with 4 treatments, consisted of fruit leather tomatoes using agar extract from coconut water and commercial agar at two concentrations (0.6 and 0.9%). The results obtained between the quality of the fruit leather tomatoes and the agar results from coconut water extraction with commercial agar showed almost the same characteristicin all parameters both in chemical, physical and sensory characteristics, although statistically there were differences in notations on moisture content, TPT, thickness and tensile strength. This indicates that the agar from coconut water extraction can act as a gelling agent by producing fruit leather that its quality is almost the same as commercial agar.Keywords: agar-agar, fruit leather, gelling agent, tomato AbstrakTomat sebagai buah klimaterik mempunyai kadar air yang tinggi sekitar 94% yang menyebabkan tomat mudah busuk, padahal tomat mempunyai vitamin C sekitar 5,78 mg yang bermanfaat untuk kesehatan. Sehingga dibutuhkan pengolahan untuk memperpanjang daya simpannya. Fruit leather merupakan olahan dari daging buah berbentuk lembaran tipis kering yang mudah digulung. Tekstur yang plastis menjadi syarat dari fruit leather, sehingga dibutuhkan penambahan gelling agent. Penelitian sebelumnya telah berhasil mengekstraksi agar-agar dari rumput laut Gracilaria sp dengan menggunakan air kelapa yang memenuhi standar FAO. Sehingga tujuan dari penelitian ini adalah untuk mengaplikasikan agar-agar hasil ekstraksi air kelapa pada fruit leather dan membandingkan mutu fruit leather yang menggunakan agar-agar komersil. Rancangan percobaan yang digunakan adalah Rancangan Acak Kelompok sederhana dengan 4 perlakuan yakni fruit leather tomat dengan menggunakan agar-agar hasil ekstraksi air kelapa dan agar-agar komersil pada dua konsentrasi (0,6 dan 0,9%). Hasil yang didapat antara mutu fruit leather tomat dengan agar-agar hasil ekstraksi air kelapa dengan agar-agar komersil menunjukkan angka yang hampir sama di segala parameter baik di karakteristik kimia, fisik dan organoleptik, meskipun secara statistik ada perbedaan notasi pada kadar air, TPT, ketebalan dan kuat tarik. Hal ini mengindikasikan bahwa agar-agar hasil ektraksi air kelapa mampu berperan sebagai gelling agent dengan menghasilkan fruit leather yang mutunya hampir sama dengan agar-agar komersil.Kata kunci: agar-agar, fruit leather, gelling agent, tomat

The constellation of Lacan’s subject register in Damar Shashangka’s translation of Serat Gatholoco Yostiani Noor Asmi Harini; Hegar Krisna Cambara
Bahasa dan Seni: Jurnal Bahasa, Sastra, Seni, dan Pengajarannya Vol 50, No 1 (2022)
Publisher : Fakultas Sastra Universitas Negeri Malang

The constellation of Lacan’s subject register in Damar Shashangka’s translation of Serat GatholocoGatholoco is a figure in Serat Gatholoco, a literary work suspected to be written in the early 19th century. The Gatholoco character is said to have a constellation of desires that presents subversive symptoms, positioning Serat Gatholoco as a controversial text at that time. The aim of this study is to describe the constellation of desires in Serat Gatholoco translation from Damar Shashangka, using the economics perspective of the Lacanian subject. This study used the qualitative interpretive method. The result shows Gatholoco as a sublimation of ideas that become the image-subject in the symbolic register, which is a manifestation of alienation symptoms suppressed in the discourse of the Ruler. Naming as a true-born man declared by Gatholoco is a form of active narcissistic desire, a metonymy that connects identification and desire for Gatholoco’s self-hood. The identity of the naming is the substitution of one marker with the Other. Its word is a paternal metaphor, the substitution of the Father’s name (resistance efforts) for the Mother’s desire (primordial existence). This metaphor offers substantial resistance to the Father’s Law (puritan existence). In the end, the nicknames of Gatholoco are a form of the narcissistic desire of the author.Keywords: Gatholoco, a constellation of desires, psychoanalysisKonstelasi subjek register Lacanian dalam Serat Gatholoco terjemahan Damar ShashangkaGatholoco ialah tokoh yang terdapat dalam Serat Gatholoco yang diperkirakan ditulis pada awal abad ke-19. Tokoh Gatholoco dikisahkan memiliki konstelasi hasrat yang menyajikan gejala subversif sehingga Serat Gatholoco menjadi teks yang kontroversial pada zamannya. Tulisan ini bertujuan mendeskripsikan konstelasi hasrat dalam Serat Gatholoco terjemahan Damar Shashangka ditilik dari ekonomi subjek register Lacanian. Metode kualitatif interpretatif digunakan dalam penelitian ini. Hasil penelitian menunjukkan Gatholoco sebagai sublimasi gagasan yang menjadi citra-subjek dalam register simbolik yang merupakan manifestasi gejala alienasi yang ditekan dalam diskursus Sang Penguasa. Penamaan seperti lelaki sejati yang dideklarasikan Gatholoco merupakan bentuk hasrat narsistik aktif, metonimia yang menghubungkan identifikasi dan hasrat atas kedirian Gatholoco. Identitas atas penamaan tersebut merupakan substitusi satu penanda dengan Liyan. Kata tersebut merupakan metafora yang bersifat paternal, substitusi nama Ayah (upaya resistensi) demi hasrat sang Ibu (eksistensi primordialitas). Metafora tersebut menawarkan perlawanan secara subtansial terhadap Hukum Sang-Ayah (eksistensi puritan). Pada akhirnya, nama-nama sebutan dari identitas Gatholoco merupakan bentuk hasrat narsistik pengarang serat itu sendiri.Kata kunci: Gatholoco, konstelasi hasrat, psikoanalisis

Hubungan antara atribut sensori dan kualitas gula merah tebu: pengaruh pH dan kondisi karamelisasi Athaya Milda Putri Yuwana; Desiana Nuriza Putri; Noor Harini

Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v13i1.2767

Brown cane sugar is a traditional sugar product manufactured without removing the molasses component. Non-enzymatic browning occurred through Maillard reaction when heated in the caramelization process involving complexes between amino acids and sugar reducer possessing important effects on food properties, such as: nutritional value, color, texture, and taste. This study was conducted to analyze the pH effect and caramelization conditions towards the quality of brown cane sugar and the correlation to sensory properties by Partial Least Squares (PLS) Regression by using four treatments: 440 (40-minute caramelization : 0.3% NaHCO3), 710 (40-minute caramelization : 0.7% NaHCO3), 240 (40-minute caramelization : 0% NaHCO3), and 460 (60-minute caramelization : 0.3% NaHCO3). Water content, ash content, color (L, a*, b*), sensory attributes (color, taste, texture) as well as the level of consumer acceptance were investigated. The results showed that texture was positively correlated with moisture, ash, and b* values. The color intensity and taste were negatively correlated with these parameters but positively correlated with pH. Color intensity was also positively correlated with (L*). A caramelization duration and concentration of NaHCO3 given effected the quality of brown cane sugar. In other words, the longer of caramelization duration, the darker of color (blackish brown), with a slightly soft texture, high water content, and strong caramel flavor. Besides, the higher of the concentration of NaHCO3 given, the brighter of the product with hard and sandy textures, which many consumers preferred.

KETERDIDIKAN PEREMPUAN SUNDA DALAM CERITA NINI ANTEH Yostiani Noor Asmi Harini; Ani Rostiyati
Patanjala: Journal of Historical and Cultural Research Vol 10, No 3 (2018): PATANJALA Vol. 10 No. 3, September 2018
Publisher : Balai Pelestarian Nilai Budaya Jawa Barat

Penelitian ini berpijak pada fenomena bahwa cerita rakyat memiliki fungsi sistem proyeksi bagi masyarakatnya. Sebagai sosok yang terdapat dalam cerita rakyat Sunda, Nini Anteh dikisahkan sebagai perempuan yang setara dengan laki-laki. Kesetaraan tersebut dibangun melalui keterdidikan Nini Anteh sebagai subjek terdidik sehingga memiliki kesadaran kritis mengenai potensi dan posisinya dalam keluarga dan masyarakat. Tujuan penelitian ini adalah mendeskripsikan keterdidikan perempuan Sunda dalam cerita Nini Anteh yang tampak melalui struktur narasi, konteks, dan fungsi cerita Nini Anteh dengan metode deskriptif kualitatif. Hasil penelitian menunjukkan Nini Anteh sebagai perempuan terdidik mampu mencapai kesetaraan gender, bahkan dirinya mampu mencapai derajat yang tinggi dengan kemandirian yang dimilikinya. Cerita Nini Anteh memiliki fungsi sistem proyeksi yang memposisikan Nini Anteh sebagai sosok subjek terdidik. This research rests on the phenomenon that folklore has function of projection system for their society. As a figure in sundanese folklore, Nini Anteh represented as a symbol of gender equality. The equality is built because Nini Anteh is an educated subject so she has critical awarness about her potential and position in her family and society. The purpose of this research is to describe sundanese women education which appeared in structure of narration, context, amd the function of Nini Anteh Story with descriptive qualitative method. The reseult shows that Nini Anteh as a well educated women achieved gender equality, and also her independency can make her has a high degree as a women. Nini Anteh story having a projection system that positioned her as a well educated subject.

The Effect Of Concentration And Type Of Soaking Solution (Phosphate And Non-Phosphate) On Physical-Sensory Quality Of Frozen Vannamei Shrimp Annis Mulyani; Agung Dwi; Desiana Nuriza Putri; Noor Harini
AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian Vol 9 No 1 (2022)
Publisher : UNIVED Press, Dehasen University Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37676/agritepa.v9i1.1851

Frozen vaname shrimp is one of the leading export products from the Indonesian fishing industry sector. Soaking is an important step in the frozen shrimp processing chain to increase the yield and quality of the final product. This study aims to determine the effect of adding additives (STPP and Turbo) at various concentrations in soaking shrimp on the physical-sensory quality of frozen white vaname shrimp. This study used factorial RAK with factors I: (1) STPP 3%; (2) STPP 5%, and factor II: (1) Turbo 2%; (2) Turbo 4%. The quality parameters observed included physical quality (net recovery, step loss, drip loss, cooking loss, increase in check size) and sensory quality (appearance, smell, taste, texture). Data were analyzed by analysis of variance (ANOVA) and DMRT follow-up test (for physical quality), and Dunnet follow-up test (for sensory quality) at 95% confidence level. Descriptive statistical analysis was used for data that did not meet the ANOVA test. The results showed that the addition of STPP and Turbo at various concentrations had no significant effect (α> 0.05) on net recovery, step loss, cooking loss, and product sensory quality. The percentage of stage losses is influenced by the net recovery and gross recovery of shrimp, and all the treatments tested were acceptable to all panelists.

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.

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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