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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

Author-ID : 420388

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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FORMULASI DAN PENINGKATAN SIFAT KELARUTAN MINUMAN SERBUK COKELAT Yulianto Hartono; Sugiyono Sugiyono; Nur Wulandari
Jurnal Teknologi dan Industri Pangan Vol. 29 No. 2 (2018): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Chocolate beverage powder (CBP) consists of cocoa powder, sugar and milk powder and their compositons are important for consumer’s acceptance. Generally, wettability due to the hydrophobicity of the cocoa butter is a problem and lecithination is often used to improve the wettability. Because CBP pro-duction process utilizes dry blending method, the incorporation of lecithin is a challenge. There of this stu-dy, aimed to (1) formulate CBP produced by dry blending as well as to (2) improve its wettability using pre-pared soy (de-oiled) lecithin powder and soy liquid lecithin. A hedonic test using 50 respondents was carried out to obtain the preferred formula. Two methods of lecithin addition were tested (i) premixing with cocoa powder and (ii) direct addition during dry blending process. Liquid lecithin was added by spraying at 70°C to the material during dry blending. The amount of prepared lecithin added were 0.5, 2.0, and 4.0% for lecithin powder and 0.5, 1.0, 2.0, 2.5, and 3.0% for liquid lecithin. The results showed that the formula with the highest overall like (6.7) was that containing 40% instant whole milk powder, 40% sugar castor, 10% alkalized cocoa powder, 9.7% maltodextrin and 0.3% salt. It was clearly showed that liquid lecithin was more effective in improving wettability as compared to lecithin powder and there was no significant differences between premixing and direct addition method. The amount of prepared liquid lecithin needed to meet the wettability target of below 30 seconds the selected formula without giving significant difference in taste was 25%.

Profile of Salted Fish Processing in Pengolahan Hasil Perikanan (PHPT) Muara Angke Nindya Atika Indrastuti; Nur Wulandari; Nurheni Sri Palupi
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 22 No 2 (2019): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

The quality of salted fish depends on the quality of raw material as well as the processing methods. The aim of this work was to study the processing profile of the salted fish in PHPT Muara Angke. Data was collected from the annual salted fish production data in Muara Angke from January 2017 to July 2018, as well as from observation and interview with 25 salted fish producers using snowball sampling method. The results showed that the processed fish species were very diverse and the processing was carried out using traditional methods. Frozen fish were used more frequently than the fresh one. The ground water and crystal salt were used in the processing.Pickling was widely used for salting method rather than dry salting or wet salting. Drying of the fish was carried out traditionally under the sun. However, bleaching agent was still used by some producers. In conclusion, the processing of salted fish in PHPT Muara Angke has not appliedsanitized and hygiene production processes.

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 Siti Nurhasanah; Purwiyatno Hariyadi; Nur Wulandari; Joni Munarso
Perspektif Vol 16, No 2 (2017): Desember 2017
Publisher : Puslitbang Perkebunan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/psp.v16n2.2017.111-121

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.

Optimasi Formula Produk Gel Oles Berbahan Dasar Biji Selasih Menggunakan Teknik Response Surface Methodology Annisa Hayyu Fatmawati; Dede Robiatul Adawiyah; Nur Wulandari
agriTECH Vol 41, No 3 (2021)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Biji selasih kering diketahui mengandung komponen hidrokoloid yaitu xylan dan glukomanan sehingga memiliki kemampuan membentuk gel bila dicampurkan dengan air. Salah satu pengembangan produk pangan yang dapat memanfaatkan biji selasih sebagai hidrokoloid adalah spreadable gel. Istilah spreadable gel merujuk pada produk selai yang sering digunakan sebagai bahan pengisi atau pelapis produk bakery. Perbedaan spreadable gel dengan selai adalah pada ingredient buah yang diganti dengan biji selasih. Penelitian ini dilakukan dengan rancangan D-Optimal Custom Design menggunakan metode Response Surface Methodology (RSM) secara eksperimental di laboratorium. Tujuan penelitian adalah menetapkan formulasi optimum produk spreadable gel yang memiliki nilai sineresis rendah dan dapat diterima oleh panelis. Penelitian ini menggunakan variabel bebas rasio biji selasih kering (g) : air (mL) (1:10-1:30), lama perendaman (30-90 menit), penambahan gula (30-50%), rentang pH (4-5), variasi perisa (leci dan jeruk), dan konsentrasi perisa (0,05%; 0,1%; 0,2%). Melalui optimasi diperoleh hasil yaitu spreadable gel biji selasih terbaik dengan formulasi rasio biji selasih kering (g) terhadap air (mL) 1:10, penambahan gula 30%, lama perendaman 48 menit, dan pH 5 dengan penambahan perisa jeruk 0,1% yang menghasilkan nilai viskositas maksimum 24800 cP yaitu mudah dioles pada roti, tingkat sineresis ±3% dan nilai sensori tingkat kesukaan pada angka rerata 6,39 skala suka.

KAJIAN TEKNOLOGI PEMBUATAN TEPUNG KACANG HIJAU INSTAN DAN SIFAT FISIK Nurhidajah .; Waysima .; Nur Wulandari
Jurnal Pangan dan Gizi Vol 1, No 1 (2010): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.1.1.2010.%p

The purpose of this research was studied the effect of soaking solution and stripping the treatment of the physical characteristics of mung bean flour produced. The design of this study is purely experimental descriptive analytic method. Research done in 2 stages: a preliminary study and main study. Preliminary research to find the optimal soaking time, ie variation of immersion time. Primary research to find the characteristics of various soaking solutions (aquades, Na2HPO4, and mixtures of Na-citrate- Ca(H2PO4)2 and control). The variables measured were the development of the volume ratio, water absorption ratio, yield, density Kamba, when soluble, starch granules are microscopic, whiteness and water absorption index. The results showed that immersion using a mixture of of Na-citrate- Ca (H2PO4)2 ratio of 1:1 in 1% concentration and immersion time of 11 hours gives the results of the physical characteristics of the best instant mung bean flour. Key words: mung beans, flour, instant, cooking technology.

Jumlah Kejadian dan Faktor Risiko Stunting di Desa Ngarum, Kecamatan Ngrampal, Kabupaten Sragen Nur Wulandari; Devara A. Nugraha; Dian Santika Chandra; Farah Nadhifa Tyas Djatmika; Hafiszah Asfahani; Kholda A. P
Nexus Kedokteran Komunitas Vol 7, No 1 (2018): Nexus Kedokteran Komunitas
Publisher : Fakultas Kedokteran Universitas Sebelas Maret Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar

Pendahuluan: Indonesia memiliki prevalensi balita stunting ketiga tertinggi di regional negara Asia Tenggara. Stunting dapat disebabkan beberapa faktor risiko. Stunting berdampak buruk bagi kesehatan dan tumbuh kembang anak di masa sekarang dan mendatang. Tujuan dari penelitian ini untuk mengetahui angka kejadian atau prevalensi kasus stunting di Desa Ngarum Metode: Metode yang kami gunakan adalah observasi dan pengambilan data primer dan pengambilan data sekunder di Pusekesmas Ngrampal. Jenis penelitian yang kami lakukan adalah deskriptif observasional.Hasil: Didapatkan hasil data primer dan sekunder berisi pengukuran tinggi badan dan berat badan anak di Desa Ngarum dan wilayah kerja Puskesmas Ngrampal.Kesimpulan : Stunting masih terjadi di Kecamatan Ngrampal, khususnya di posyandu tempat kami melakukan observasi, yaitu Desa Ngarum. Perlu pengawasan dan penyuluhan lebih dalam terkait keadaan tersebut.Kata Kunci: stunting, number of events, risk factors, children, Sragen.

PENENTUAN KODISI PROSES TERBAIK PEMBUATAN BIOFOAM DARI LIMBAH PERTANIAN LOKAL MALUKU UTARA Erna Rusliana Muhamad Saleh; Muhammad Assagaf; Indah Rodianawati; Endang Warsiki; Nur Wulandari
Prosiding Semnastek PROSIDING SEMNASTEK 2014
Publisher : Universitas Muhammadiyah Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar

Tujuan penelitian ini adalah menentukan kondisi proses terbaik dalam pembuatan biofoam. Teknikpembuatan biofoam dilakukan dengan metode thermopressing. Selang suhu yang diujikan berkisar150-225oC, sedangkan lama waktu proses diujikan 10-40 menit. Jumlah adonan yang dimasukkanke dalam cetakan dilakukan dengan variasi 40-60 gram. Karakterisasi biofoam pada penelitian inidilakukan secara visual dengan melihat warna dan penampakan biofoam yang dihasilkan. Kondisiproses terbaik adalah adonan yang diproses sebanyak 50 gram pada suhu 200oC dengan lamaproses 30 menit.

Validasi Metode Pendugaan Umur Simpan Produk Pangan Renyah dengan Metode Kadar Air Kritis Novi Alfiyani; Nur Wulandari; Dede R. Adawiyah
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 6 No. 1 (2019)
Publisher : Department of Food Science and Technology (ITP), Faculty of Agricultural Technology, Bogor Agricultural University (IPB) in collaboration with the Indonesian Food and Beverage Association (GAPMMI), the National Agency of Drug and Food Control, and th

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract. Shelf life of food products is one of the most important information listed on food packaging labels. A dry crisp food product has a relatively long shelf life with sogginess as damage parameters. This research is aimed to obtain a validated procedure for shelf life estimation of dry crisp food products by critical moisture content method, so it can be used as a standard procedure in shelf life estimation. The research was conducted with seven repetitions by using potato chips as food model and it started by determination of initial moisture content, critical moisture content, weight of dry food solids, other variables, and determination of MSI curve of GAB model to obtain slope b and equilibrium moisture content. Shelf life was calculated by using Labuza’s Equation, then shelf life data obtained and the parameters affecting it, were validated by using precision criteria based on Relative Standard Deviation (RSD) less than 2/3 RSDH (Horwitz equation) value. The result showed that both of shelf life data and all affecting parameters, has been validated. Shelf life at 75 and 80% RH were 22.21±0.08 months and 11.44±0.08 months, RSD value were 0.37 and 0.74%, as well as 2/3 RSDH value were 0.84 and 0.92% respectively. Thus, it can be concluded that procedure of shelf life estimation of dry crisp food products by using critical moisture content method was a valid and an appropriate method for its purpose, and can produce accurate shelf life calculation. Keywords: critical moisture content method, dry crisp food product, Labuza’s equation, method validation, shelf life DOI: https://doi.org/10.29244/jmpi.2019.6.1.1

Status of Children Born Out of Wedlock: A Study of Constitutional Court Decision and Its Relevance to the View of Ibnu Taimiyah Ali, Bukhari; Wulandari, Nur; Erianti, Nahara
El-Usrah: Jurnal Hukum Keluarga Vol 7, No 1 (2024): EL-USRAH: Jurnal Hukum Keluarga
Publisher : Universitas Islam Negeri Ar-Raniry Banda Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22373/ujhk.v7i1.24200

The Constitutional Court Decision No. 46/PUU-VIII/2010 has introduced a new paradigm in the civil and family law systems. However, this decision has faced significant controversy among Muslims, who constitute the majority religious group in Indonesia. The majority of ulema (Muslim scholars) maintain that children born from zina (fornication) cannot be attributed to their biological fathers. In contrast, Ibn Taimiyah, a renowned Islamic scholar, has proposed the concept of istilhaq, which allows for the attribution of children born from zina to their fathers. This study aims to address three research questions: 1) What is the content of the Constitutional Court Decision No. 46/PUU-VIII/2010? 2) What is Ibn Taimiyah’s opinion on children born out of wedlock? 3) What is the relevance of the Constitutional Court decision to Ibn Taimiyah’s opinion? The study employed a juridical-theoretical method, utilizing both legal and Islamic perspectives. The findings reveal that the majority of ulema hold the view that children born out of wedlock are only attributed to their mothers. Ibn Taimiyah, on the other hand, argues that they can be attributed to their biological fathers through the concept of istilhaq (acknowledgment) and qiyafah (facial resemblance). The Constitutional Court decision does not provide a definitive clarification on the status of children born out of wedlock. Consequently, both children born from underhand marriages and from zina become the responsibility of the biological fathers if their paternity can be established through DNA testing. The relevance between the Constitutional Court decision and Ibn Taimiyah’s opinion lies in their shared recognition of the possibility of establishing nasab (lineage) without solely considering the circumstances of the child’s birth. This recognition can be achieved through DNA testing in the present era and through acknowledgment and facial resemblance assessments in Ibn Taimiyah’s time.

Pengembangan Produk Keripik Kelapa Skala Industri Kecil Awaludin, Mohamad; Andarwulan, Nuri; Wulandari, Nur
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 9 No. 2 (2022): Jurnal Mutu Pangan
Publisher : Department of Food Science and Technology (ITP), Faculty of Agricultural Technology, Bogor Agricultural University (IPB) in collaboration with the Indonesian Food and Beverage Association (GAPMMI), the National Agency of Drug and Food Control, and th

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jmpi.2022.9.2.103

XYZ is a small industrial scale coconut chips producer who wants to develop their products and market. This study aimed to describe ideal characteristic of coconut chips, develop XYZ product and their marketing strategy. The research used survey method by distributing online questionnaires to respondents, and sensory tests (CATA, RATA, hedonic) by untrained panelists. As quantitative descriptive research, it was conducted in four stages: consumer surveys, mapping of sensory attributes of coconut chips by PCA, product improvement, and development of marketing strategies through STPD analysis and business model canvas (BMC). The results showed that the market opportunity for coconut chips was still available and prospective. Crispness, sweet taste, sweet aftertaste, and caramel aroma were ideal product characteristics of coconut chips after mapping of sensory attributes from three competitor products and XYZ product. XYZ product weakness was corrected for its sweet taste attribute by reformulation to increase sweetness, and the selected formula used a ratio of weight of sugar and coconut chips 2:8 (w:w). Efforts to increase consumer interest in product need to be carried out through marketing strategies targeting young people and the target market for the middle class, as well as a differentiating in the use of natural ingredients without preservatives and artificial coloring.

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

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