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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 IDEAS: Journal on English Language Teaching and Learning, Linguistics and Literature EKSPANSI 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 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 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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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.
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. 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 Dini, Pazriyatul Aulad 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 Hatta Novika, Revi Gama Hendra Saputra Hendri Hermawan Adinugraha Hidayat, Elyana 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 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 Ray Suryadi, Ray Reksi, Ni Kadek Dwi Okta Virana RR. Ella Evrita Hestiandari Sahrial Sahrial Sari, Neti Kumala SEDARNAWATI YASNI 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 Tien R. Muchtadi Ulva, Sitti Marya Victorin, Wendewina Waysima . Wulan, Nur Lili Nia Wulandari, Radhitia Yulianto Hartono Yundari, Yundari Yusniati, Baiq Kayul Putri Zakaria