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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 Jurnal Teknologi Pertanian Prosiding Semnastek agriTECH Jurnal Sains dan Teknologi Pangan EKSPANSI Pendas : Jurnah Ilmiah Pendidikan Dasar Indonesian Food Science and TechnologyJournal 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 Semar : Jurnal Sosial dan Pengabdian Masyarakat 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 Humanities 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 Public Health Social Sciences Other

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THE PROCESSING TECHNIQUE AFFECTS THE PHYSICOCHEMICAL AND TEXTURAL CHARACTERISTICS OF PURPLE YAM BASED GLUTEN-FREE DOUGH Ulyarti; Nazarudin; Lisani; Wulandari, Nur
Jurnal Teknologi Pertanian Vol. 25 No. 2 (2024)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jtp.2024.025.02.4

Abstract

Purple yam tuber in the form of flour has been applied for functional food products. Processing purple yam tubers into flour eliminates many beneficial compounds of the tubers. Another alternative for processing purple yam tubers is to process them directly into a paste to be mixed into the dough. This study was carried out to determine the effect of the processing technique of yam tuber on the texture profile of gluten-free dough made up of yam tuber and modified cassava flour (mocaf). Four (4) types of processing techniques were applied to produce purple yam+mocaf dough. First (ST), steaming yam tuber, mashing + mocaf + water. Second (SST), steaming slice of yam tuber, mashing + mocaf + water. Third (SCT0.5), soaking slices of yam tuber in citric acid 0.5%, mashing + mocaf + yam tuber mucus. The last (SCT1) is soaking slices of yam tuber in citric acid 1%, mashing + mocaf + yam tuber mucus.  The result showed that the amount of water, the ratio between purple yam paste and mocaf, the lead time, and the processing technique play important roles in shaping the texture of the dough. The third technique (SCT0.5) produced higher hardness, adhesiveness, springiness, and cohesiveness dough than the other techniques. However, none of the texture profiles strongly correlate with the dietary fiber content. These results can be used better to understand the free gluten food application of yam tuber.
Ada Apa dengan Tax Avoidance di Indonesia? Rahayu; Nur Wulandari; Ghaliah Jalwaa Insyirah Zainal
Journal of Economic Education and Entrepreneurship Studies Vol. 4 No. 2 (2023): VOL. 4, NO. 2 (2023): JE3S, DESEMBER 2023
Publisher : Department of Economics Education, Faculty of Economics, Universitas Negeri Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26858/je3s.v4i2.1870

Abstract

The purpose of this study is to identify, assess and provide interpretation of the results of the condition of tax avoidance in Indonesia and the potential - the potential behind the occurrence of tax avoidance or tax avoidance in Indonesia. The method used in this research is a qualitative meta-analysis method of several findings related to tax avoidance. The process of analysis with meta-analysis is carried out with the stages of formulating research problems, exploration, data search, determining appropriate data, and controlling quality. The results showed that the potential managerial and operational conditions of the company, the characteristics of the company and the inequality of the system and performance and Indonesian tax law are potentials that can make the continuation of the phenomenon of tax avoidance in Indonesia. The synergy of managerial improvement by the company, supervision of company characteristics, improvement of systems, laws and performance, by the government and equality of views between taxpayer actors and the government are things that must be done to suppress the phenomenon of tax avoidance in Indonesia.
KARAKTERISTIK TEPUNG ROTI BASAH PANKO YANG DISUBSTITUSI DENGAN TEPUNG TERIGU PROTEIN SEDANG Wulandari, Nur; Fathullah, Aufar; Rahmatunnisa, Ratu
Jurnal Teknologi Pangan dan Kesehatan (The Journal of Food Technology and Health) Vol 6, No 1 (2024): Mei
Publisher : Universitas Sahid

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36441/jtepakes.v6i1.2773

Abstract

Tepung roti merupakan ingridien pangan yang banyak digunakan.  Salah satu jenisnya yang populer yaitu tepung roti basah panko yang diproses dengan oven electro bake. Substitusi bahan baku dalam formulasi dengan tepung terigu protein sedang diharapkan dapat menurunkan penggunaan tepung terigu protein tinggi yang harganya lebih mahal. Penelitian ini bertujuan untuk mengetahui pengaruh substitusi bahan baku tepung roti (dengan menggantikan tepung terigu protein tinggi dengan tepung terigu protein sedang), terhadap karakteristik tepung roti basah panko yang dihasilkan,  beserta  aplikasinya pada  produk  ebi furai.   Penelitian terdiri tahap pembuatan tepung roti basah dengan perlakuan substitusi; tahap karakterisasi tepung roti basah yang dihasilkan; dan tahap aplikasi pada produk ebi furai. Hasil penelitian menunjukkan bahwa substitusi bahan baku dengan tepung terigu protein sedang dapat meningkatkan densitas kamba, akan tetapi persentase tepung roti utuh yang dihasilkan lebih rendah.  Aplikasi tepung roti basah panko pada produk ebi furai dipengaruhi perlakuan substitusi yang ditunjukkan dengan penempelan tepung roti (bread crumbs pick up) yang lebih rendah.  Penerimaan panelis terhadap ebi furai yang dilapis dengan tepung roti basah panko tersubstitusi berbeda signifikan pada atribut kerenyahan dan aroma.
A Nutritional, Physicochemical, and Sensory Evaluation of Tempe Combination from Cowpea and Soybean Sundari, Fitria Suci; Khoirunnisa, Khoirunnisa; Prayudani, Ayu Putri Gitanjali; Wulandari, Nur; Syukur, Muhamad; Astawan, Made
Indonesian Food Science and Technology Journal Vol. 8 No. 1 (2024): Volume 8 Number 1, December 2024 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v8i1.36386

Abstract

Tempe is a traditional Indonesian food typically made from soybeans fermented by the mold Rhizopus spp. Indonesia heavily relies on imported soybeans, and substituting soybeans with cowpea (Vigna unguiculata) could reduce this dependency while promoting local raw materials. This study aimed to develop an optimal tempe formula combining cowpea and soybean, ensuring quality parameters comparable to conventional soybean tempe (the gold standard). Formula optimization was conducted using response surface methodology, facilitated by Design Expert 12 software. The recommended optimal formula consists of 30% cowpea and 70% soybean, achieving a desirability value of 0.87. This formulation resulted in tempe with L* (brightness), a* (red-green), b* (yellow-blue), hardness, water activity, and pH values that were not significantly different from those of soybean tempe. The proximate composition of the optimally formulated tempe complies with the quality standards of SNI 3144:2015, with moisture, ash, fat, protein, and carbohydrate contents of 60.28, 0.64, 10.28, 17.67, and 11.67% respectively. Sensory evaluation using a 1-7 hedonic scale (ranging from "very dislike" to "very like") on fresh and fried tempe from the optimal combination indicates that attributes such as color, aroma, texture, and overall acceptability fall within the range of "somewhat liked" to "like" by consumers. The favorable reception of the soybean-cowpea tempe suggests its potential for reducing soybean imports by substituting 30% of the soybean with cowpea.  
ANALISIS KEMAMPUAN TECHNOLOGICAL PEDAGOGICAL AND CONTENT KNOWLEDGE (TPACK) CALON GURU SEKOLAH DASAR Linda Zakiah; Wulandari, Nur; Hidayat, Elyana
Jurnal Pendidikan Dasar Vol. 12 No. 02 (2021): JPD - Jurnal Pendidikan Dasar
Publisher : Pendidikan Dasar - Pascasarjana Universitas Negeri Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (316.124 KB) | DOI: 10.21009/jpd.v12i02.24645

Abstract

The ability of an educator in adjusting to the development of 21st-century learning must be met and becomes a challenge in itself. Therefore, students as prospective teachers must be able to meet these challenges. This effort is carried out so that students as prospective elementary school teachers can prepare superior human resources with global competencies and can adapt to the era of 21st-century learning. can be used to measure the mastery of Technological Pedagogical And Content Knowledge (TPACK) possessed by prospective elementary school teachers in elementary Civics learning courses by 21st-century learning. This study uses mixed methods. The method of approach used is explanatory sequential mixed methods. An explanatory sequential mixed methods research, the data collection procedure is divided into two stages, namely the preparation stage and the implementation stage.
Pengembangan Produk Olesan Menggunakan Oleogel Minyak Sawit Merah sebagai Pensubstitusi Lemak Padat Rachmawati, Annisa Noor; Wulandari, Nur; Purnomo, Eko Hari
Jurnal Teknologi dan Industri Pangan Vol. 35 No. 2 (2024): Jurnal Teknologi dan Industri Pangan
Publisher : Perhimpunan Ahli Teknologi Pangan Indonesia bekerjasama dengan Departemen Ilmu dan Teknologi Pangan, IPB University Bogor, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.6066/jtip.2024.35.2.139

Abstract

Red palm oil (RPO) is a derivative product of crude palm oil rich in carotenoids, which can be developed into food products as a source of provitamin A. Although RPO is liquid at room temperature, it is often applied in the form of solid fat, generally through the addition of solid fat fractions containing a large quantity of saturated fatty acids. Therefore, RPO must be modified to turn it into solid at room temperature without changing its fatty acid composition, resulting in RPO oleogel. This study aimed to obtain a spread product formula using RPO oleogel made with beeswax oleogelator to substitute stearin and to characterize the quality of the spread product. The research consisted of two main stages, namely formulation and characterization of RPO oleogel and spread product samples. As a result, oleogelation increased the RPO resistance to temperature changes. Moreover, RPO slip melting point increased from 16.33±0.58–18.00±0.00 to 38.00±0.00–39.33±0.58 °C when it became RPO oleogel. RPO oleogel, which is substituted in spread products, produced higher total carotenoids and spreadability compared to spread products with stearin as a raw material. The hedonic sensory test showed that the most preferred product was 60% RPO oleogel substitution, resulting in spreadability of 285.0±0.6 mm/min, despite not significantly different from commercial one (257.4±3.0 mm/min) and carotenoid content of 462.93±10.32 ppm. However, the taste attribute of the selected spread product still needs to be improved (acceptance score 3.65±1.31 from a maximum score of 7).
PEMBERDAYAAN MASYARAKAT MELALUI PELATIHAN PEMBUATAN DAN PEMASARAN DOMER (DODOL MELINJO AREN) DI DESA PUSUK LESTARI KABUPATEN LOMBOK BARAT Sari, Neti Kumala; Diniyatushoaliha, Ainun; Nurhidayat, Nurhidayat; Yusniati, Baiq Kayul Putri; Wulandari, Nur; Saputra, Hendra; Fathoni, Rohiana; Khadijah, Khadijah; Istiarini, Yunita; Reksi, Ni Kadek Dwi Okta Virana; Amrullah, Amrullah
Jurnal Wicara Vol 1 No 2 (2023): Jurnal Wicara Desa
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/wicara.v1i2.2411

Abstract

Pusuk Lestari Village is one of the villages in Batu Layar District, West Lombok Regency. The majority of Pusuk Lestari Village residents work as traders and farmers. After conducting a survey, residents in Pusuk Lestari Village have abundant natural resources but a lack of processing skills is a problem in the village. It can be said that the people in the village are not able to take advantage of the abundant natural products, so it is necessary to take innovative steps that can be applied to optimize the community's skills in processing these natural resources through the KKN program with the Desapreneur theme. The Desapreneur theme is raised to increase the knowledge and skills of the community in optimally processing natural resources. One of the programs this time is by utilizing melinjo and palm sugar as raw materials for making dodol which will later provide benefits by increasing the income of the people of Pusuk Lestari Village. The stages of the Dodol Melinjo Aren Making Training are preparation of tools and materials, outreach, training, packaging, marketing, and evaluation. The results of the implementation of this training activity are increasing the knowledge and skills of the community so that they are able to continue the Dodol Making Training program. Several additional programs were also carried out, namely making tourist maps, teaching at school and teaching the Koran, clean village activities (PABERSA), and English courses.
Modifikasi Pati Jagung (Zea mays) secara Heat Moisture Treatment (HMT) untuk Memperbaiki Sifat Fisik dan Mekanis Edible Film Islamawan, Praboyo Ardin; Purnomo, Eko Hari; Wulandari, Nur
Jurnal Teknologi dan Industri Pangan Vol. 36 No. 1 (2025): Jurnal Teknologi dan Industri Pangan
Publisher : Perhimpunan Ahli Teknologi Pangan Indonesia bekerjasama dengan Departemen Ilmu dan Teknologi Pangan, IPB University Bogor, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.6066/jtip.2025.36.1.53

Abstract

Plastic production is already high, and plastic pollutes the environment after use. There is a need for innovation in food packaging, such as the use of edible films as an alternative to reduce the use of plastic materials. Edible films can be prepared from starch. In Indonesia, starch-producing plants are abundant and among them such as potatoes, cassava, rice and corn have the potential to be used for edible film production. The objective of this research was to improve the physical and mechanical properties of edible films by heat moisture treatment (HMT) modification of corn starch as a raw material. This research consisted of two stages: (1) characterization and modification of corn starch with three temperature treatments (HMT 100, 110, and 120 °C) and (2) characterization of the physical and mechanical properties of edible films. The results showed that The highest amylose content for HMT 120 treatment was 29.47% with a whiteness index of 84.40. The ap-pearance of starch granules after modification was different from the control, and the pasting properties para-meters such as maximum viscosity, trough viscosity, breakdown viscosity, final viscosity, and setback viscosity of starch after modification were below those of the control. Edible films had an average thickness of 0.14 mm, while transparency was different from the control, with the lowest value on HMT 100 was 1.11. HMT 120 sample had the best characteristics with the lowest WVTR value of 23.47 g/m2/24 h, and the highest tensile strength value of 4.12 MPa, while the elongation value was similar to other samples and control. HMT 120 had a highest value on X-ray diffraction XRD with a degree of crystallization up to 41%. The modification of HMT has the potential to improve the characteristics of edible films, both in terms of properties and mechanics.
DATA POTENSI DAN INOVASI PENGEMBANGAN PRODUK GULA MERAH DI DESA KARANG BAYAN UNTUK MENINGKATKAN DAYA SAING GLOBAL Faris Hidayatullah, Azka; Ahmad Fanani, Labib; Oktapiana, Cici; Alhamah, Isnaini; Ihsoni, Baital; Fatrisiah, Elisa; Aolia, Milna; Wulandari, Radhitia; Wulandari, Nur; Nurrahmah Jannatun, Desi; Faturrahman
Jurnal Wicara Vol 3 No 1 (2025): Jurnal Wicara Desa
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/wicara.v3i1.6796

Abstract

Karang Bayan Village has great potential in the agricultural sector, with aren (palm sugar) as its main commodity. However, the unstable price of palm sugar and the limited market reach have resulted in farmers in Karang Bayan Village struggling to earn a sufficient income, especially when palm sugar prices decline. The aim of this activity is to enhance farmers' knowledge regarding attractive packaging processes and digital marketing strategies, ensuring price stability and a broader market reach for palm sugar. The programs implemented in this activity include identifying the potential of palm sugar farmers, training on making and packaging palm sugar in candy form, and socialization on digital marketing. The results of this activity indicate an increase in farmers' understanding of the importance of attractive product packaging and digital marketing strategies. Furthermore, based on the collected data, Karang Bayan Village has significant potential for the further development of the palm sugar commodity.
KARAKTERISTIK TEPUNG ROTI BASAH PANKO YANG DISUBSTITUSI DENGAN TEPUNG TERIGU PROTEIN SEDANG Wulandari, Nur; Fathullah, Aufar; Rahmatunnisa, Ratu
Jurnal Teknologi Pangan dan Kesehatan (The Journal of Food Technology and Health) Vol 6 No 1 (2024): Jurnal Teknologi Pangan dan Kesehatan (Journal Of Food Technology And Health), Me
Publisher : Universitas Sahid

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36441/jtepakes.v6i1.2773

Abstract

Tepung roti merupakan ingridien pangan yang banyak digunakan.  Salah satu jenisnya yang populer yaitu tepung roti basah panko yang diproses dengan oven electro bake. Substitusi bahan baku dalam formulasi dengan tepung terigu protein sedang diharapkan dapat menurunkan penggunaan tepung terigu protein tinggi yang harganya lebih mahal. Penelitian ini bertujuan untuk mengetahui pengaruh substitusi bahan baku tepung roti (dengan menggantikan tepung terigu protein tinggi dengan tepung terigu protein sedang), terhadap karakteristik tepung roti basah panko yang dihasilkan,  beserta  aplikasinya pada  produk  ebi furai.   Penelitian terdiri tahap pembuatan tepung roti basah dengan perlakuan substitusi; tahap karakterisasi tepung roti basah yang dihasilkan; dan tahap aplikasi pada produk ebi furai. Hasil penelitian menunjukkan bahwa substitusi bahan baku dengan tepung terigu protein sedang dapat meningkatkan densitas kamba, akan tetapi persentase tepung roti utuh yang dihasilkan lebih rendah.  Aplikasi tepung roti basah panko pada produk ebi furai dipengaruhi perlakuan substitusi yang ditunjukkan dengan penempelan tepung roti (bread crumbs pick up) yang lebih rendah.  Penerimaan panelis terhadap ebi furai yang dilapis dengan tepung roti basah panko tersubstitusi berbeda signifikan pada atribut kerenyahan dan aroma.
Co-Authors . Sugiyono A.A. Ketut Agung Cahyawan W AA Sudharmawan, AA Ahmad Fanani, Labib Alfiyani, Novi Alhamah, Isnaini Amrullah Amrullah Angka, Stephanie Annisa Hayyu Fatmawati Aolia, Milna Arisandhy, Andira Asep Supena. Aulia Ul Haque, Sayidah Barbara Gunawan Bukhari Ali Darmawan, Arry Dede R. Adawiyah Dede Robiatul Adawiyah Devara A. Nugraha Dian Santika Chandra Dias Indrasti Dini, Pazriyatul Aulad Diniyatushoaliha, Ainun Eben Ezer Nainggolan Eko Hari Purnomo Endang Warsiki Erianti, Nahara Erna Rusliana Muhamad Saleh Faleh Setia Budi Farah Nadhifa Tyas Djatmika Faris Hidayatullah, Azka Fathoni, Rohiana Fathullah, Aufar Fatrisiah, Elisa Faturrahman Feri Kusnandar Ghaliah Jalwaa Insyirah Zainal Hafiszah Asfahani Hatta Novika, Revi Gama Hendra Saputra Hendri Hermawan Adinugraha Hidayat, Elyana Ihsoni, Baital Indah Rodianawati Islamawan, Praboyo Ardin Istiarini, Yunita Jamaluddin Joni Munarso Joni Munarso, Joni Khadijah Khadijah Kholda A. P Linda Zakiah Lisani MADE ASTAWAN Mario Wibowo Mudiantono Mudiantono Muhamad Syukur Muhammad Assagaf Nazarudin Nindya Atika Indrastuti Novi Alfiyani Nugraheni, Ratih Mutiara Nurhidajah - Nurhidayat Nurhidayat Nuri Andarwulan Nurrahmah Jannatun, Desi Oktapiana, Cici Palupi, Nurheni Sri Prayudani, Ayu Putri Gitanjali Pridilla, Utari Purwiyatno Hariyadi Rachmawati, Annisa Noor Rahayu Rahmatunnisa, Ratu Reksi, Ni Kadek Dwi Okta Virana RR. Ella Evrita Hestiandari Sahrial Sakunti, Sri Ramdayeni Sari, Neti Kumala Selamet Fuadi Setiawan, Meidyan Thomas Siti Nurhasanah Siti Nurjanah Sitti Aisyah Slamet Budijanto Soenar Soekopitojo Soewarno T Soekarto Sugiarto, Anto Tri Sugiyono . Sujatmiko, Harumi Sundari, Fitria Suci Susi Susanti Sutikno, Edy Suwarto Suwarto Theresia Theresia Tien R. Muchtadi Victorin, Wendewina Waysima . Wulan, Nur Lili Nia Wulandari, Radhitia Yasni, Sedarnawati Yulianto Hartono Yundari, Yundari Yusniati, Baiq Kayul Putri