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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 Litbang Industri 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
Department Of Food Science And Technology, Faculty Of Agricultural Engineering And Technology, IPB University, Bogor, Indonesia
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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Wet Extraction Process and Its Physicochemical Changes in Virgin Coconut Oil: Proses Ekstraksi Basah dan Perubahan Fisikokimia Minyak Kelapa Murni Arisandhy, Andira; Wulandari, Nur; Budi, Faleh Setia
Indonesian Journal of Innovation Studies Vol. 25 No. 4 (2024): October
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/ijins.v25i4.1276

Abstract

Background: Indonesia is a major exporter of virgin coconut oil (VCO), but global demand surpasses production. Optimizing extraction processes is crucial. Knowledge gap: While various extraction methods exist, the effect of specific parameters on VCO quality and yield needs systematic analysis. Aim: This review evaluates extraction methods to optimize VCO production, focusing on enzymatic and microbial fermentation. Results: From eight articles, enzymatic fermentation using alcalase at 60°C for 1.5 hours produced high-quality VCO (free fatty acids 0.19%, water content 0.04%, peroxide value 8.28 meq/kg) with the highest yield (98.25%). Microbial fermentation, though longer, also yielded good quality. Novelty: Alcalase enzymatic fermentation is more efficient than microbial methods. Implications: These findings can guide industrial optimization of VCO production to meet SNI 7381:2022 standards. Highlights: Enzymatic fermentation with alcalase at 60°C for 1.5 hours yields the highest VCO quality and yield. Microbial fermentation, while effective, requires longer extraction times for similar results. Optimal temperature and time significantly influence the quality and yield of VCO, meeting SNI 7381:2022 standards. Keywords: Correlation, Enzymatic, Fermentation, Temperature, Time
Metaanalisis peranan teknologi proses pengolahan terhadap penurunan alergenisitas ikan: Meta-analysis on the role of food processing technology for fish allergenicity reduction Sujatmiko, Harumi; Palupi, Nurheni Sri; Wulandari, Nur
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 26 No. 3 (2023): Jurnal Pengolahan Hasil Perikanan Indonesia 26 (3)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v26i3.47344

Abstract

Food and Agriculture Organization (FAO) mengkategorikan ikan ke dalam salah satu dari delapan jenis bahan pangan yang umumnya menyebabkan reaksi alergi pada individu sensitif. Manifestasi klinis yang disebabkan alergi ikan bervariasi mulai dari gejala ringan hingga berat, bahkan sampai mengancam jiwa. Teknologi proses pengolahan terbukti dapat mengubah alergenisitas ikan dengan efektivitas yang berbeda. Penelitian ini bertujuan untuk menentukan teknologi proses pengolahan yang efektif dalam menurunkan alergenisitas ikan melalui metaanalisis. Diperoleh 12 artikel jurnal yang diseleksi berdasarkan diagram PRISMA. Data dianalisis menggunakan efek ukur standardized mean difference (SMD) dengan 95% confidence interval (95% CI). Teknologi proses pengolahan non-termal (ultraviolet radiation (UV-R) dan high-hydrostatic pressure (HHP)) serta reaksi Maillard memiliki efek signifikan dalam menurunkan alergenisitas ikan. Sementara itu, proses pengolahan termal konvensional tidak berpengaruh signifikan dalam menurunkan alergenisitas ikan. Nilai SMD menunjukkan bahwa aplikasi teknologi proses pengolahan non-termal paling efektif dalam menurunkan alergenisitas ikan. Pada tingkat seluler, teknologi proses pengolahan secara signifikan menurunkan pelepasan sitokin (IL-4 dan IL-13) dan mediator inflamasi (histamin, tryptase, dan b-heksosaminidase).
Pengaruh proses autoklaf dalam pembuatan bubuk udang windu (Penaeus monodon) dan puffing snack hipoalergenik: Autoclave process contribution to the production of black tiger shrimp powder (Penaeus monodon) and hypoallergenic puffing snacks Wulan, Nur Lili Nia; Palupi, Nurheni Sri; Kusnandar, Feri; Wulandari, Nur
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 27 No. 2 (2024): Jurnal Pengolahan Hasil Perikanan Indonesia 27(2)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v27i2.50620

Abstract

Udang merupakan hasil perairan yang termasuk jenis krustasea. Kandungan protein alergen, terutama tropomiosin menjadikan udang penyebab alergi pangan utama di antara krustasea. Udang dapat diolah menjadi produk intermediat berupa bubuk udang yang digunakan sebagai bahan tambahan pembuatan olahan siap santap untuk memberikan cita rasa khas udang. Komponen bahan pangan selama pengolahan dapat mengalami modifikasi yang berpotensi menyebabkan perubahan alergenisitas. Tujuan penelitian ini untuk mengevaluasi pengaruh perlakuan waktu pemanasan dengan autoklaf terhadap komposisi kimia, protein terlarut, profil bobot molekul protein, pita protein alergen, tingkat alergenisitas, serta mengkaji aplikasi bubuk udang yang dihasilkan pada produk puffing snack hipoalergenik. Proses pembuatan bubuk udang dilakukan dengan pemanasan autoklaf selama 5, 10, 15 menit dan tanpa autoklaf, serta udang mentah sebagai kontrol. Bubuk udang terbaik diaplikasikan pada pembuatan puffing snack hipoalergenik. Pengujian sampel meliputi kadar protein terlarut metode Bradford, analisis bobot molekul elektroforesis SDS-PAGE, analisis pita protein alergen metode immunoblotting dan tingkat alergenisitas menggunakan ELISA-kit Crustacea. Hasil penelitian menunjukkan bahwa variasi waktu autoklaf berpengaruh terhadap komposisi kimia, protein terlarut, bobot molekul protein, pita alergen, dan kadar alergenisitas bubuk udang yang dihasilkan. Bubuk udang terbaik dengan penurunan alergenisitas optimal adalah bubuk udang dengan waktu autoklaf selama 5 menit dengan kadar alergen, yaitu 7,84 (mg/g protein). Tingkat alergenisitas udang mentah menurun hingga 98% setelah diolah menjadi bubuk udang dengan perlakuan autoklaf. Puffing snack yang ditambahkan bubuk udang dengan perlakuan autoklaf 5 menit mengalami penurunan kadar alergen hingga 99%. Pembuatan bubuk udang dengan pemanasan autoklaf selama 5 menit dan aplikasinya pada puffing snack mampu menurunkan alergenisitasnya.
PENGARUH PENYULUHAN DIGITAL TERHADAP PENINGKATAN PENGETAHUAN IBU TENTANG PENTINGNYA ASI EKSKLUSIF PADA IBU HAMIL DI PUSKESMAS NGRAMPAL Hatta Novika, Revi Gama; Sutikno, Edy; Setiawan, Meidyan Thomas; Wulandari, Nur; Nugraheni, Ratih Mutiara; Victorin, Wendewina
SEMAR : Jurnal Sosial dan Pengabdian Masyarakat Vol. 3 No. 4 (2025): Semar : Jurnal Sosial dan Pengabdian Masyarakat
Publisher : CV. Kalimasada Group

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59966/semar.v3i4.2279

Abstract

Exclusive breastfeeding during the first six months of life is a crucial intervention to support optimal infant growth and development, as well as to reduce infant morbidity and mortality. However, the coverage of exclusive breastfeeding in Indonesia has not yet reached the national target. One of the contributing factors is the lack of maternal knowledge regarding the importance of exclusive breastfeeding. With the advancement of technology, health education can now be delivered digitally, enabling wider and more effective outreach. This community service activity aimed to analyze the effect of digital counseling on improving pregnant women’s knowledge about exclusive breastfeeding in the working area of Puskesmas Ngrampal, Sragen Regency. The program involved 35 pregnant women from Bener, Kebonromo, and Gabus villages. The intervention was conducted through educational video sessions, with knowledge measured using pre-test and post-test questionnaires. Data were analyzed using the Wilcoxon Signed Rank Test. The results showed an increase in the mean knowledge score from 7.89 (pre-test) to 8.54 (post-test). The Wilcoxon test revealed a significance value of p = 0.003 (< 0.05), indicating a statistically significant difference before and after the intervention. These findings suggest that digital counseling is effective in enhancing pregnant women’s knowledge about exclusive breastfeeding. This activity recommends that health workers intensify the use of digital media in health promotion and develop sustainable educational content to support exclusive breastfeeding programs.
Formulasi Bubur Siap Saji Berbahan Dasar Ubi Jalar Merah dan Labu Kuning dalam Kemasan Steril Komersial Yasni, Sedarnawati; Wulandari, Nur; Dini, Pazriyatul Aulad
Jurnal Teknologi dan Industri Pangan Vol. 36 No. 2 (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.2025.36.2.252

Abstract

The increasing intensity of work activities has increased the public’s demand for nutritious ready-to-eat (RTE) foods such as porridge. To meet this demand, this study developed commercially sterile ready-to-eat porridge made from red sweet potato (Ipomoea batatas) and yellow pumpkin (Cucurbita moschata) with the aim of optimizing the formulation and evaluating the physicochemical characteristics of ready-to-eat porridge in commercial sterile packaging. Based on the results of thermal process optimization from heat penetration test data, the sterilization process at a retort temperature of 121 °C for 35 min was able to achieve an F0 value of 5 min. Three formulas were tested based on the proportion of red sweet potato and yellow pumpkin, namely A1 (25:75), A2 (50:50), and A3 (75:25). Formula A3 was the selected formula based on color, taste, aroma, texture, and overall attributes. The color of the A3 formula porridge showed a significant change in the L* parameter (α<0.05), while the viscosity parameter did not change significantly after sterilization (α>0.05). In terms of nutritional content, the A3 formula (150 g serving) has moisture (122.40 g), ash (1.34 g), protein (1.16 g), fat (1.91 g), carbohydrates (23.21 g), and energy (114.67 kcal). Moreover, the porridge also exhibited high antioxidant capacity (481.93 mg AEAC/g extract). These research showed that RTE porridge made from red sweet potato and yellow pumpkin, particularly Formula A3 provides a practical, nutrient-dense food option with extended shelf stability, aligning with contemporary consumer preferences for health and convenience.
Pengembangan Produk Keripik Kelapa Skala Industri Kecil Mohamad Awaludin; Nuri Andarwulan; Nur Wulandari
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

Abstract

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.
Ketersediaan Tempe yang Menerapkan Cara Produksi Pangan yang Baik di Jabodetabek serta Pengetahuan Konsumen untuk Membelinya Kemal Komala; Ratih Dewanti-Hariyadi; Nur Wulandari
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 11 No. 1 (2024): 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.2024.11.1.1

Abstract

Tempe is a nutritious, healthy, and affordable food. Tempe production is simple, but less hygienic under traditional production, therefore can have inconsistent quality, safety, and reduce consumer interest. In Indonesia, Good Manufacturing Practices (GMP) implementation is a basic requirement for food industries, including tempe industries, in producing safe food products. It is yet unknown the availability of GMP tempe, especially in Jabodetabek area and how it relates to consumers' willingness to purchase. This study aimed to determine the availability of GMP tempe in Jabodetabek and to analyze the knowledge, perceptions, and willingness of Jabodetabek consumers to purchase GMP tempe. The research method included observing the GMP-applying tempe availability and surveying consumers' knowledge and willing-ness to purchase GMP-applying tempe using google form questionnaire. Data analysis used descriptive and Spearman correlation test. The results showed that GMP-applying tempe was available in almost half (38%) of market sample in Jabodetabek. GMP-applying tempe was available in small number (1%) of traditional markets and most (72%) supermarkets. Most of the respondents (54%) were used to consuming good quality tempe. Almost all respondents (78%) understood the advantage of GMP-applying tempe. Most respondents (67%) were willing to purchase GMP-applying tempe with a maximum price increase of 20% from regular tempe.
Rheological Properties of Hydrocolloid Stabilizers and Determination of Their Concentration in Plant-Based Milk Formulations Theresia, Theresia; Wulandari, Nur; Purnomo, Eko Hari
Indonesian Food Science and Technology Journal Vol. 9 No. 2 (2026): Volume 9 Number 2, July 2026 |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.v9i2.47433

Abstract

The rapid growth of plant-based milk consumption, driven by health awareness, lactose intolerance, and environmental sustainability concerns, has increased the demand for products with stable physical properties and acceptable mouthfeel. Meeting these quality expectations requires precise control of formulation parameters, particularly the type and concentration of hydrocolloid stabilizers used to govern texture and stability. This study aimed to develop and validate a non-linear regression modelling framework, guided by rheological characterization of commercial plant-based milk benchmarks, to predict optimal concentration ranges of five commonly used hydrocolloid stabilizers (gellan gum, xanthan gum, guar gum, carrageenan, and carboxymethyl cellulose). Rheological properties were evaluated using modular compact rheometer, and the relationships between stabilizer concentration and key rheological parameters—flow behavior index (n), consistency index (K), and apparent viscosity at 50 s⁻¹—were modelled using logarithmic and power-law regression. The models demonstrated strong predictive performance (R² > 0.97 for most stabilizers) and the predicted optimal concentration ranges for each stabilizer were determined as follows: carrageenan (0.0583–0.3613%), CMC (0.0148–0.1121%), guar gum (0.0718–0.1859%), xanthan gum (0.0596–0.2249%), and gellan gum (0.0581–0.1373%). The predicted concentration ranges provide practical guidance for reducing trial-and-error formulation, shortening product development time, and improving formulation reproducibility in the food industry. Nevertheless, model validation was limited to soy milk, and further studies are required to extend its applicability to other plant-based matrices.
MANAJEMEN EKSTRAKURIKULER DALAM MENINGKATKAN PRESTASI SISWA DI SMA NEGERI 3 MUARO JAMBI Wulandari, Nur; Jamaluddin; Sakunti, Sri Ramdayeni
Pendas : Jurnal Ilmiah Pendidikan Dasar Vol. 11 No. 03 (2026): Volume 11 Nomor 03, September 2026 Verified
Publisher : Program Studi Pendidikan Guru Sekolah Dasar FKIP Universitas Pasundan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23969/jp.v11i03.59522

Abstract

This research focuses on the study of Extracurricular Management in Improving Student Achievement at SMA Negeri 3 Muaro Jambi. This research uses a descriptive approach combined with qualitative methods, using tools such as observation, interviews, and documentation for data collection. Data analysis includes steps such as data reduction, presentation, and drawing conclusions. The research findings show that Extracurricular Management in Improving Student Achievement is effective, reflected in the increasing number of students who can achieve achievements. Factors that support extracurricular activities are student participation who follow them, then the increase in extracurricular activities and also the activeness of extracurricular instructors. However, obstacles in extracurricular activities are from 2 factors, external and internal. External factors at SMA Negeri 3 Muaro Jambi are limited facilities, parental permission factors, then limited time or situational constraints while internal factors are from individual factors. The solution to overcome these obstacles is to look more at the enthusiasm of students who really want to learn then implement socialization programs to parents and students, increase the development of student interests and talents.
Co-Authors . Sugiyono A.A. Ketut Agung Cahyawan W AA Sudharmawan, AA Ade Zulkifli Mustari Ahmad Fanani, Labib Alfiyani, Novi Alhamah, Isnaini Amrullah Amrullah Angka, Stephanie Annisa Hayyu Fatmawati Aolia, Milna Arisandhy, Andira Asep Supena. Aulia Ul Haque, Sayidah Azis Boing Sitanggang Barbara Gunawan Bukhari Ali Darmawan, Arry Dede R. Adawiyah Dede Robiatul Adawiyah Devara A. Nugraha Dian Santika Chandra Dias Indrasti Dimas Supriyadi Dini, Pazriyatul Aulad Diniyatushoaliha, Ainun Eben Ezer Nainggolan Eko Hari Purnomo Endang Warsiki Erianti, Nahara Erna Rusliana Muhamad Saleh Evan Daniels Faleh Setia Budi Farah Nadhifa Tyas Djatmika Faris Hidayatullah, Azka Fathoni, Rohiana Fathullah, Aufar Fatrisiah, Elisa Faturrahman Ferdinandus Archie Pangestu Feri Kusnandar Ghaliah Jalwaa Insyirah Zainal Gusnilawati Gusnilawati 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 Kartika Sari Kemal Komala Khadijah Khadijah Kholda A. P Linda Zakiah Lisani MADE ASTAWAN Mario Wibowo Mohamad Awaludin 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 Ratih Dewanti -Hariyadi 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