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All Journal Jurnal Ilmu Pertanian Indonesia Jurnal Teknologi Dan Industri Pangan Jurnal Pengolahan Hasil Perikanan Indonesia Jurnal Pangan dan Gizi Diponegoro Journal of Management Perspektif : Review Penelitian Tanaman Industri Nexus Kedokteran Komunitas Jurnal Teknologi Pertanian Prosiding Semnastek agriTECH Jurnal Sains dan Teknologi Pangan IDEAS: Journal on English Language Teaching and Learning, Linguistics and Literature EKSPANSI Indonesian Food Science and TechnologyJournal Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Jurnal Ilmiah Sekolah Dasar Jurnal Mutu Pangan : Indonesian Journal of Food Quality El-Usrah: Jurnal Hukum Keluarga Perspektif, Review Penelitian Tanaman Industri Jurnal Ilmu Manajemen Retail Universitas Muhammadiyah Sukabumi (JIMAT UMMI) Journal of Food Technology and Health Jurnal Manajemen DIVERSIFIKASI Indonesian Journal of Innovation Studies Jurnal Pendidikan Dasar Jurnal Hukum Ekonomi Syariah : AICONOMIA Journal of Economic Education and Entrepreneurship Studies Jurnal Healthy Mandala Waluya IPSSJ Jurnal Wicara Desa
Nur Wulandari
Departemen Ilmu Dan Teknologi Pangan, Fakultas Teknologi Pertanian Dan Southeast Asian Food And Agricultural Science And Technology (SEAFAST) Center, Institut Pertanian Bogor, Kampus IPB Darmaga Bogor 16680
Religion Agriculture, Biological Sciences & Forestry Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering 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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ANALISIS DETERMINAN KEBERHASILAN TURNAROUND PADA PERUSAHAAN YANG MENGALAMI KONDISI FINANCIAL DISTRESS Wulandari, Nur; Gunawan, Barbara
EKSPANSI Vol 8, No 2 (2016)
Publisher : Politeknik Negeri Bandung

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Abstract

Abstract: This research aims to test the factors that influencing turnaround success of financial distress companies. Sample that used in this research was manufacturing companies that listed on the Indonesian Stock Exchange 2011-2014. Factors that influencing the turnaround success of financial distress companies are company size, profitability ratio, liquidity ratio, severity, assets retrenchments, free assets and growth opportunity. The sample that used on this research are 22 companies for four years period of research, as of that 88 data acquired. Those sample selected using the method of purposive sampling. Test of analysis used logistic regression with SPSS 17.0. Based on the result of research and analysis that has been done, the acquired results of profitability ratio, liquidity ratio and growth opportunity are influence turnaround success of financial distress companies, while the company size, severity, assets retrenchments and free assets are not influence turnaround success of financial distress companies. Keywords: Turnaround, Financial Distress and Logistic Regression
EFEKTIVITAS NaCl DAN CaCl2 DALAM MEMURNIKAN MDAG DENGAN METODE CREAMING DEMULSIFICATION TECHNIQUE Mursalin, Mursalin; Sahrial, Sahrial; Wulandari, Nur
Jurnal Sains dan Teknologi Pangan 2017: PROSIDING SEMINAR NASIONAL FKPT-TPI 2017
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

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Abstract

Penghilangan residu gliserol MDAG dengan metode creaming demulsification technique (CDT) telah terbukti berhasil dengan baik, metode ini hampir sama efektifnya dengan pemurnian menggunakan alat separasi short path distilation (SPD). CDT adalah metode penghilangan gliserol dari MDAG dengan prinsip merusak sistem emulsi w/o (gliserol/MDAG) baik secara fisik (penerapan panas dan pengadukan) maupun secara kimia (penambahan larutan elektrolit). Larutan elektrolit yang digunakan dapat berasal dari asam, garam, atau campuran keduanya. Penelitian ini mempelajari efektivitas penggunaan larutan NaCl dan CaCl2 5% sebagai larutan elektrolit dalam sistem CDT. Hasil penelitian menunjukkan bahwa CaCl2 lebih efektif daripada NaCl dalam memisahkan gliserol dari sistem emulsi MDAG. Pemurnian dengan larutan elektrolit CaCl2 dan NaCl 5% masing-masing menghasilkan MDAG murni dengan kandungan gliserol 1,64 dan 0,70% dari kandungan asalnya sebesar 14.99%. Kata kunci: CaCl2, CDT, demulsifikasi, elektrolit, MDAG, NaCl, purifikasi 
“ANALISIS PENGARUH KUALITAS PRODUK, KUALITAS PELAYANAN DAN LOKASI TERHADAP KEPUASAN KONSUMEN (Studi Kasus Pada Konsumen KOPIKITA Semarang).” Wulandari, Nur; Mudiantono, Mudiantono
Diponegoro Journal of Management Volume 2, Nomor 3, Tahun 2013
Publisher : Faculty of Economics and Business Diponegoro University

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Abstract

This study aims to determine how big the influence of product quality, service quality, andlocation to consumer satisfaction on KOPIKITA. The problem that facing by KOPIKITA isconsumer’s satisfaction which decreasing, as seen from a lot of complain received from customer.And this research also aims to analyze the most dominant factors that influence on consumersatisfaction of KOPIKITA.Population of this research are consumers of KOPIKITA. Samples were taken of 100respondents by using non-probability sampling technique with purposive sampling approach. Datawas collected by using a survery method through quetionnaires which were filled out byconsumers. Then, the obtained data were analyzed using multiple regression analysis. Thisanalysis includes: validity test,reliability test, classic assumption test, multiple regression analysis,hypothesis testing through the t test and F test, and coefficient of determination analysis (R²).From the analysis result, the indicators in this study are valid and reliables. The mostdominant factor that influence on consumer satisfaction is product quality follow the servicequality, and the last is location. Then though the F Test can be seen that the independent variablesfeasible to test the dependent variable. The result of Adjusted R Square is 55%, it means thatindependent variable can explain about 45% of dependent variable.
SINTESIS DAN POTENSI APLIKASI LIPIDA TERSTUKTUR BERBASIS MINYAK KELAPA DAN MINYAK KELAPA SAWIT UNTUK INDUSTRI PANGAN FUNGSIONAL /Synthesis and Potential Applications of Coconut and Palm Oils Based Structured Lipid for Functional Food Industry Nurhasanah, Siti; Hariyadi, Purwiyatno; Wulandari, Nur; Munarso, Joni
Perspektif Vol 16, No 2 (2017): Desember 2017
Publisher : Puslitbang Perkebunan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (695.798 KB) | DOI: 10.21082/psp.v16n2.2017.111-121

Abstract

Berkembangnya teknologi proses pengolahan pangan berdampak pada kebutuhan lipida dengan sifat khusus untuk diaplikasikan pada produk tertentu. Sifat lipida alami belum tentu sesuai dengan kebutuhan industri, baik dari segi sifat fisikokimia, gizi, maupun sifat fungsional lain yang diinginkan.  Karena itu, perlu dilakukan modifikasi untuk membentuk lipida dengan nilai tambah tertentu. Salah satunya melalui modifikasi stuktur molekuler lipida; yaitu untuk menghasilkan lipida terstruktur (structured lipids, SL). Lipida terstrukturadalah lipida yang termodifikasi, dengan penambahan dan/atau pengaturan posisi asam-asam lemak pada kerangka gliserolnya untuk tujuan menghasilkan lipida dengan nilai tambah sesuai aplikasinya.  Perbedaan jenis dan posisi asam-asam lemak pada kerangka gliserol akan menentukan sifat kimia, fisika, biokimia lipida dan fungsionalnya yang berpotensi memberikan nilai tambah tertentu. Sintesis SL dengan interesterifikasi secara kimia maupun enzimatis memungkinkan potensi aplikasi yang lebih luas, khususnya untuk industri pangan fungsional. Saat ini telah beredar di pasaran produk SL dengan nilai tambah tertentu; misalnya mudah diserap tubuh, kandungan kalori lebih rendah, dan mempunyai komposisi asam lemak mirip dengan lemak ASI untuk formulasi makanan bayi.  Minyak kelapa dan kelapa sawit sebagai hasil perkebunan, yang masing-masing memiliki keunggulan kaya asam lemak rantai menengah dan kaya asam lemak tak-jenuh merupakan bahan bakupotensial untuk pengembangan SL dengan nilai tambah khas.Pembuatan SL sesuai dengan kebutuhan industri pangan fungsional ini dapat meningkatkan daya saing produk perkebunan dalam pasar dunia. Hilirisasi riset perlu dikembangkan agarmampu menghasilkan inovasiyang dapat diaplikasikan di industri, yang melibatkan komitmen pemerintah maupun pelaku usaha.  ABSTRACTThe growth of process technology in food processing affecting the needs of lipid with special characteristics for specific products. The characteristic of natural lipid is not always suitable with industry requirement, either from its physicochemical characteristic, nutrition, or from other desirable functional characteristics. Therefore it is necessary to develop modification technique to produce lipid with desirable added value, such as generating structured lipids (SL). Structured lipids is modified lipid, with the addition and/or arrangement of the fatty acid position on its glycerol backbone.The difference of types and positions of fatty acids on glycerol backbone will determine the chemical, physical, biochemical characteristic and the functionality of the lipid. Structured lipids synthesed by chemical or enzymatic interesterification will potentially have broader potential of applications, especially for functional food industry. Currently, SL products with several added values, such as more easily absorbed, lower calorie content, or having fatty acid composition similar to that of breastmilk lipid for baby food formulation, have been introduced in the market. Coconut oil and palm oil are, respectively, known to be rich in medium saturated fatty acid and unsaturated fatty acids. Both oil are potential to be used for development of SL. Structured lipids production suitable for functional food industry could increase the competitiveness of coconut and palm oil as plantation comodities in world market. Downstream policy research by promoting research and development toward industrial application is needed, involving commitment from government and private sectors. 
Parents Collaborative Approach to Handle Slow Learners in The Inclusive Elementary Schoo Zakiah, Linda; Supena, Asep; Wulandari, Nur
Jurnal Ilmiah Sekolah Dasar Vol 6, No 1 (2022): February 2022
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jisd.v6i1.41429

Abstract

Slow learners are children who have limited learning abilities, so they experience delays in mental development and adjustment so that they take longer and repeatedly to complete academic and non-academic tasks. This study aims to analyze the collaborative approach of parents for handling slow learners in inclusive elementary schools. This type of research is qualitative research. The research approach used in this research is a descriptive qualitative approach. The study's data collection techniques were participant observation, in-depth interviews, documentation studies, and combination/triangulation. The technique used to analyze the data is descriptive qualitative analysis. The research results, namely the collaboration carried out by the teacher, can be said to have succeeded in making changes to students in two aspects, namely cognitive aspects and affective aspects. The cognitive aspect is that students can understand the lesson, carry out their academic tasks, and get better learning outcomes. The affective aspect is seen from the increased self-confidence. Learning done repeatedly by teachers and parents can become a habit for slow learners. Parental collaboration is a form of responsibility towards their children. Parents have responsibility for the development of their children and hope that their children will be prosperous like other normal children.
Produksi konsentrat karetenoid dari fraksi cair minyak menggunakan metode kromotografi Nur Wulandari
Jurnal Ilmu Pertanian Indonesia Vol. 12 No. 1 (2007): Jurnal Ilmu Pertanian Indonesia
Publisher : Institut Pertanian Bogor

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Abstract

This research was aimed to obtain an optimum conditions for production of liquid fraction of crude palm (CPO) containing high concentration of  carotenoids,as well as to get  the optimum condition on production o carotenoids concentrate, by  using adsorption column chromatography method at laboratory scale. Adsorbent used  were rice hull ash and silica gel.  In order to get  high amount of carotenoids on liquid fraction of palm o the   palm oil was  treated with  n-hexane and   was  mixed by  using shaker.  Based  on  recovery and  tot carotenoids parameters contained in the  liquid fraction, the optimum condition to get high total carotenoids o liquid fraction was shown when employing 50% hexane,mixing at 200 rpm for 10 minutes,and decanting for days  at ambient temperatures. The  palm oil liquid fraction contained 275 ppm carotenoids with 81.0 recovery. The  next step   was the separation of  carotenoids from other components of palm oil by  usin adsorption column chromatography method with  rice hull ash  and  silica   gel  as  adsorbents. The optimu condition on  separation were found by  using ratio of rice hull ash:silica gel  30:10, which produced total corotenoids  of 317.2 11g   and   recovery  of   carotenoids  of   41.7%. The final  concentration in  carotenoi concentrate was 1865.9 ppm,4 times higher than the initial concentration in CPO. Key words: carotenoids,palm oil,adsorption column hromatography
Klorofil Daun Suji: Potensi dan Tantangan Pengembangan Pewarna Hijau Alami Dias Indrasti; Nuri Andarwulan; Eko Hari Purnomo; Nur Wulandari
Jurnal Ilmu Pertanian Indonesia Vol. 24 No. 2 (2019): Jurnal Ilmu Pertanian Indonesia
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (364.205 KB) | DOI: 10.18343/jipi.24.2.109

Abstract

Chlorophyll has long been used as a green colorant for food and non-food applications. One source of chlorophyll is suji (Dracaena angustifolia (Medik.) Roxb.) leaf. The suji leaf chlorophyll has advantages and unique characteristics compared to the other chlorophyll sources that potential to be developed as a natural colorant. However, chlorophyll is easily degraded due to enzymatic and environmental factors. During processing and storage, the chlorophyll structure changes to its derivative compounds which are no longer green. Several attempts have been done to maintain the quality of the green color and quantity of chlorophyll contained in suji leaves. The formation of metallo-chlorophyll and development of suji leaf powder colorant have not been able to match the quality and quantity of its extract. These constraints become a challenge in the development of suji leaves as a natural colorant.
Hysteresis Phenomena of Moisture Sorption Isotherm in Amylose, Amylopectin, Protein, and Cellulose Nur Wulandari; Soewarno T Soekarto
Jurnal Teknologi dan Industri Pangan Vol. 14 No. 1 (2003): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

Hysteresis phenomena of four basic food compounds (amylose, amylopectin, casein, and cellulose) were studied after 9 days equilibration in descicators at 28oC. Adsorption experiments started from 2% moisture content and desorption from wetted samples with excessive moisture. In starch and protein, the hysteresis occurred in the middle range of the sorption isotherm in the range of 10 - 90% RH and no hysteresis at the lowest and highest ranges of RH. While in cellulose hysteresis started at about 10% RH and was increasing to the saturated RH. Analyses of stratified bound water using sorption isotherm data revealed that from the four samples, the desorption monolayer and secondary bound water fractions were higher than those of adsorption. However, the tertiary bound water fractions of desorption were lower than those of adsorption, except from the cellulose sample. Key words : Hysteresis, isotherm, starch, protein, and cellulose
SIFAT FISIK MINYAK SAWIT KASAR DAN KORELASINYA DENGAN ATRIBUT MUTU [Physical Properties of Crude Palm Oil and Their Correlations to the Quality Attributes] Nur Wulandari; Tien R. Muchtadi; Slamet Budijanto; Sugiyono .
Jurnal Teknologi dan Industri Pangan Vol. 22 No. 2 (2011): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

Indonesia is the largest producer and exporter of crude palm oil (CPO) in the world. Process engineering applications of CPO during handling, transporting, and processing, need baseline data related to CPO’s physical properties. This research was aimed to obtain baseline data about physical properties of CPO and to study the correlation between CPO’s quality attributes to their physical property parameters. Study on physical property and quality of CPO was conducted to five CPO samples from different CPO’s producers. Those samples had variations on physical property parameters and quality attributes. Some physical property parameters of CPO were depended on the temperature of measurements. CPO samples showed non-Newtonian pseudoplastic behaviour at 25°C with various flow behaviour index (n) and concistency index (K), other wise at 55°C all CPO samples showed Newtonian behaviour.There were good correlations between quality attributes of CPO to their physical property parameters at 25°C, including correlations between free fatty acid contents of CPO and the temperatures of crystallization, as well as between iodine values and the rheological properties of CPO. 
PEMBUATAN BAHAN BAKU SPREADS KAYA KAROTEN DARI MINYAK SAWIT MERAH MELALUI INTERESTERIFIKASI ENZIMATIK MENGGUNAKAN REAKTOR BATCH [Preparation of Red Palm Oil Based-Spreads Stock Rich in Carotene Through Enzymatic Interesterification in Batch-type Reactor] . Sugiyono; Mario Wibowo; Soenar Soekopitojo; Nur Wulandari
Jurnal Teknologi dan Industri Pangan Vol. 23 No. 2 (2012): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (715.864 KB) | DOI: 10.6066/jtip.2012.23.2.117

Abstract

Enzymatic interesterification of red palm oil (a mixture of red palm olein/RPO and red palm stearin/RPS in 1:1 weight ratio) and coconut oil (CNO) blends of varying proportions using a non-specific immobilized Candida antartica lipase (Novozyme 435) was studied for the preparation of spread stock. The interesterification reaction was held in a batch-type reactor. Two substrate blends were chosen for the production of spread stock i.e. 77.5:22,5 and 82.5:17.5 (RPO/RPS:CNO, by weight) through enzymatic interesterification in three different reaction times (2, 4, and 6 hours). The interesterification reactions were conducted at 60°C, 200 rpm agitation speed and 10% of Novozyme 435. The interesterified products were evaluated for their physical characteristics (slip melting point or SMP and solid fat content or SFC) and chemical characteristics (carotene retention, moisture content, and free fatty acid/FFA content). All of the interesterified products had lower SFC and SMP as compared to the initial blends. The SMP and SFC increased in longer reaction times. The SMP ranged from 30.8°C to 34.9°C. The carotene retention ranged from 74.80% to 81.08%, while the moisture content and FFA content increased in longer reaction times. The interesterified products had desirable physical properties for possible use as a spread stock rich in carotene.
Co-Authors . Sugiyono A.A. Ketut Agung Cahyawan W AA Sudharmawan, AA Ahmad Fanani, Labib Alfiyani, Novi Alhamah, Isnaini Amanda, Tria Amrullah Amrullah Angka, Stephanie Annisa Hayyu Fatmawati Aolia, Milna Arisandhy, Andira Asep Supena. Ashar, Aisyah Aulia Ul Haque, Sayidah Awaludin, Mohamad Barbara Gunawan Bukhari Ali Darmawan, Arry Dede R. Adawiyah Dede Robiatul Adawiyah Devara A. Nugraha Dian Santika Chandra Dias Indrasti Diniyatushoaliha, Ainun Dode, Hartian Eko Hari Purnomo Endang Warsiki Erianti, Nahara Erna Rusliana Muhamad Saleh Ezer Nainggolan, Eben Faleh Setia Budi Farah Nadhifa Tyas Djatmika Faris Hidayatullah, Azka Fathoni, Rohiana Fathullah, Aufar Fatrisiah, Elisa Faturrahman Feri Kusnandar Fitri Ghaliah Jalwaa Insyirah Zainal Hafiszah Asfahani Hendra Saputra Hendri Hermawan Adinugraha Hidayat, Elyana Hunaefi, Dase Ihsoni, Baital Indah Rodianawati Islamawan, Praboyo Ardin Istiarini, Yunita Joni Munarso Joni Munarso, Joni Khadijah Khadijah Kholda A. P Komala, Kemal Linda Zakiah Lisani MADE ASTAWAN Mario Wibowo Marlianti, Rosyana Mudiantono Mudiantono Muhamad Syukur Muhammad Assagaf Nazarudin Nindya Atika Indrastuti Novi Alfiyani Nurhidajah - Nurhidayat Nurhidayat Nuri Andarwulan Nurrahmah Jannatun, Desi Oktapiana, Cici Palupi, Nurheni Sri Prastyanty, Rini Prayudani, Ayu Putri Gitanjali Pridilla, Utari Purwiyatno Hariyadi Rachmawati, Annisa Noor Rahayu Rahmatunnisa, Ratu Ratih Dewanti -Hariyadi Ray Suryadi, Ray Reksi, Ni Kadek Dwi Okta Virana RR. Ella Evrita Hestiandari Sahrial Sahrial Sari, Neti Kumala Selamet Fuadi Siti Nurhasanah Siti Nurjanah Sitti Aisyah Slamet Budijanto Soenar Soekopitojo Soewarno T Soekarto Sugiarto, Anto Tri Sugiyono . Sujatmiko, Harumi Sundari, Fitria Suci Susi Susanti Suwarto Suwarto Tien R. Muchtadi Ulva, Sitti Marya Waysima . Winiati P. Rahayu Wulan, Nur Lili Nia Wulandari, Radhitia Yulianto Hartono Yundari, Yundari Yusniati, Baiq Kayul Putri Zakaria