Garuda - Garba Rujukan Digital

p-Index From 2021 - 2026

3.987

P-Index

This Author published in this journals

All Journal Jurnal Gizi dan Pangan Jurnal Ilmu Pertanian Indonesia Jurnal Teknologi Dan Industri Pangan Jurnal Teknologi Industri Pertanian ACTA VETERINARIA INDONESIANA Pelita Perkebunan Jurnal Teknologi Pertanian agriTECH Indonesian Journal of Biotechnology Medical Laboratory Technology Journal ALCHEMY Jurnal Penelitian Kimia Indonesian Journal of Chemistry Indonesian Food Science and TechnologyJournal Molekul: Jurnal Ilmiah Kimia JURNAL PANGAN Jurnal Ilmu Kefarmasian Indonesia Indonesian Journal of Halal Research Jurnal Mutu Pangan : Indonesian Journal of Food Quality Canrea Journal: Food Technology, Nutritions, and Culinary Journal Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Indonesian Journal of Applied Research (IJAR) Indonesian Journal of Pharmaceutical Education Medical Sains : Jurnal Ilmiah Kefarmasian Journal of Applied Agricultural Science and Technology Molekul: Jurnal Ilmiah Kimia Medical Sains : Jurnal Ilmiah Kefarmasian Halal Studies and Society

Nancy Dewi Yuliana

Departemen Ilmu Dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Jl. Raya Darmaga, Kampus IPB Darmaga, Bogor 16680

Author-ID : 424532

Religion Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Economics, Econometrics & Finance Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

Published : 56 Documents Claim Missing Document

Claim Missing Document

Articles

Title

Formulasi Mi Kering Sagu dengan Substitusi Tepung Kacang Hijau Hilka Yuliani; Nancy Dewi Yuliana; Slamet Budijanto
agriTECH Vol 35, No 4 (2015)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Starch Noodles (SN) are produced from purified starch or combined flour from various plant sources. Sago starch is one of indigenous Indonesian flours that can be used for making SN. The physical characteristics that greatly affect the quality of rehydrated SN are cooking loss, elongation, hardness and adhesiveness/stickiness. Starch noodles have low of cooking loss but high hardness value, so it is less preferred. The purpose of this study was to obtain the optimum formulation of noodles made of sago with mung bean flour substitution. Formula optimization was done by using Mixture Design (DX7) with sago starch and mung bean flour as variables (80-100% and 0-20%; respectively). Mung bean flour substitution reduced hardness, adhesiveness and elongation of sago noodles, yet it increased the cooking loss. The best formulation based on physic-chemical characterization was SN with substitution of 4,7% mung bean flour. This sago noodles had 1996,03 gf hardness, -19,2 gf adhesiveness, 214,35% elongation and 10,82% cooking loss. Sensory test results for the most optimum formulation showed that the SN was not significantly different with those of commercial wheat noodle.ABSTRAKMi pati merupakan mi yang dibuat dari pati dan atau kombinasi tepung dari bahan non terigu. Bahan baku non-terigu indigenous Indonesia yang dapat digunakan untuk membuat mi pati adalah sagu. Karakteristik fisik yang sangat mempengaruhi kualitas mi setelah direhidrasi adalah cooking loss, elongasi, kekerasan dan kelengketan. Mi yang dibuat dari bahan dasar pati memiliki cooking loss yang rendah namun kekerasan yang tinggi, sehingga kurang disukai. Tujuan penelitian ini adalah mendapatkan formulasi optimum dari mi berbahan dasar sagu dengan substitusi tepung kacang hijau, sehingga dapat dihasilkan mi yang baik secara fisik dan diterima secara organoleptik. Optimasi formulasi dilakukan menggunakan Mixture Design (DX7) dengan variabel berupa persentase pati sagu (80-100%) dan tepung kacang hijau (0-20%). Substitusi tepung kacang hijau dapat menurunkan kekerasan, kelengketan, dan elongasi mi sagu, namun meningkatkan cooking loss. Produk optimum mi sagu diperoleh dengan substitusi tepung kacang hijau 4,7%. Pada kondisi ini mi sagu memiliki karakteristik kekerasan 1996,03 gf, skor kelengketan -19,2 gf, skor elongasi 214,35% dan skor cooking loss 10,82%. Uji sensori terhadap mi sagu formula optimum menunjukkan bahwa mi sagu yang dibuat secara keseluruhan tidak berbeda nyata dengan mi kering terigu komersial.

Evaluation of Major Fatty Acids Determination in Palm Oil by Gas Chromatography-Flame Ionization Detection Moh Taufik; Hanifah Nuryani Lioe; Nancy Dewi Yuliana
agriTECH Vol 36, No 3 (2016)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The fatty acid composition of palm oil is the major factor influencing its physical and chemical properties. The purpose of this research was to evaluate the analytical performance of major fatty acids (palmitic acid, stearic acid, oleic acid, and linoleic acid) analysis in palm oil. Triglycerides of palm oil were derivatized to fatty acid methyl esters (FAMEs) by using boron trifluoride (BF3) in methanol. FAMEs were determined by gas chromatography-flame ionization detection (GC-FID) using DB-23 capillary column as stationary phase. The studied parameters were instrument performance analysis, the efficiency of fatty acid derivatization, stability of derivatized analytes, accuracy, repeatability, intra-lab reproducibility, ruggedness, and method uncertainty. The evaluation results showed the instrument linearity at a working range of 5 to 40 mg/mL marked by coefficient of determination (R2) between 0.991-0.995. Instrument limits of detection (LOD) and instrument limits of quantification (LOQ) for 4 major fatty acids analysis were 26-35 µg/mLand 86-128 µg/mL, respectively. The increase of fatty acid concentration led to the decrease of derivatization efficiency in the fatty acids analysis. The result also showed that derivatized analytes were stable during 24 h storage at freeze temperature. The average recovery values by spiking method with the spiking concentration at 50 and 90 mg/g sample were at 75-94 % for stearic and linoleic acids analysis, however those for palmitic and oleic acids analysis were considered very low (<40 %), due to their low derivatization efficiency. Repeatability and intra-lab reproducibility of 4 major fatty acids analysis were at acceptable ranges, 0.45-1.38 % and 1.15-2.03 %, respectively. Determination by varying the volume of derivatizing agent showed the rugged method. Uncertainty of repeatability (Ur) and uncertainty of reproducibility (Ur) were ranged at 1.84-9.02 mg/g and 1.40-10.65 mg/g, respectively. This method was considerably reliable for the analysis of less abundance fatty acids in palm oil, stearic and linoleic acids.

Karakteristik Sensori dan Fisiko-Kimia Beras Analog Sorghum dengan Penambahan Rempah Campuran Maya Indra Rasyid; Nancy Dewi Yuliana; Slamet Budijanto
agriTECH Vol 36, No 4 (2016)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The purpose of this study was to obtain the formula of sorghum rice analogue by mixed spices addition with acceptable sensory and physico-chemical characteristics. The selection of sorghum rice analogue formula was tested by using hedonic test with 70 untrained panelists. The addition of mixed spices powder was as follows: 30 % onion, 20 % garlic, 10 % bay leaves, 20 % ginger and 20 % lemongrass. Those mixed spices powder were added to the sorghum rice analogue at percentage of 0.25 %, 0,5 %, 1 %, 2 %, 3 % and 0 % (control) from total dough weight. The sorghum rice analogue was made using extrusion technology (a twin screw extruder). The overall sensory evaluation result showed that the addition of spice mixed had significant effect (p ≤ 0.05) on the characteristics of sorghum rice analogue. The panelists accepted the sorghum rice analogue with 1% mixed spice. The preferred formulation was the addition of 1% mixed spice which contain of 9.56 % moisture, 0.72 % ash, 0.53 % fat, 6.22 % protein, 92.53 % carbohydrate, 26.48 % amyloseand 6,67 % dietary fiber. Sorghum rice analogue enriched by spices is a potential as a rich fiber source.ABSTRAKTujuan penelitian adalah mendapatkan formula beras analog berbahan dasar sorgum dengan penambahan rempah campuran yang dapat diterima secara sensori. Pemilihan formula dilakukan dengan uji hedonik menggunakan 70 orang panelis tidak terlatih. Rempah yang ditambahkan berupa bubuk rempah campuran yang terdiri atas bawang merah 30%, bawang putih 20 %, daun salam 10 %, jahe 20 % dan sereh 20 %. Penambahan bubuk rempah campuran untuk pembuatan beras analog sorghum berturut-turut 0,25 %, 0,5 %, 1 %, 2 %, 3 % dan kontrol (tanpa rempah) dari total berat adonan diluar air. Beras analog sorghum dibuat dengan teknologi ekstrusi menggunakan ekstruder ulir ganda. Hasil uji sensori secara keseluruhan menunjukkan bahwa penambahan rempah campuran berpengaruh nyata (p <0,05) terhadap nasi beras analog yang dihasilkan. Panelis menyukai formula beras analog sorghum dengan penambahan 1 % rempah campuran. Beras analog sorghum dengan penambahan 1% rempah campuran memiliki kadar air 9,56 %, abu 0,72 %, lemak 0,53 %, protein 6,22 %, karbohidrat 92,53 %, amilosa 26,48 % dan serat pangan 6,67 %. Beras analog sorgum yang diperkaya dengan rempah campuran memiliki potensi sebagai pangan kaya serat.

Co-Authors Abdul Aziz Setiawan Abdul Rohman Abiyyuddin, M. Farras Abu Bakar, Nor Kartini Afriyanti , Ani Agus Setiyono Ahmad Marasabessy, Ahmad Amalina Qurratu Ayun Andi Early Febrinda Andriyanto Andriyanto Andryani, Putu Cisya Arya Suryadilaga Bambang Pontjo Priosoeryanto Budi Nurtama Cahyo Budiman Cony Arisya Putri Dachriyanus Dachriyanus Dase Hunaefi Dase Hunaefi Dedi Fardiaz Delina Puspa Rosana Firdaus Dewi, Fitriya Nur Annisa Dewi, Kifayati Rosiyanti Dian Herawati Dian Ratih L. Dias Indrasti Dwijatmoko, Muhammad Isa Edy Marwanta, Edy Endang Prangdimurt Endang Prangdimurti Errol Rakhmad Noordam Faisal Anwar Faleh Setia Budi Farhana Hanida Al Qisthi Farida Laila Fayca Rudhatin Swartidyana Feri Kusnandar Firdaus, Delina Puspa Rosana Firman Hadiansyah First Leisa Kurnia FRANSISKA RUNGKAT ZAKARIA FRANSISKA RUNGKAT ZAKARIA Hanifah Nuryani Lioe Heryani Heryani Heryani, Heryani Hilda Utami Anwar Hunaefi, Dase Ifwarisan Defri Ika Amalia Kartika Ikbal Fataya Imas Solihat Imas Solihat Ira Dwi Rachmani Irmanida Batubara Irwandi Jaswir Iryna Smetanska Iryna Smetanska Ismayati, Maya Joko Hermanianto Ketut Adnyane Mudite Lalu Danu Prima Arzani Liliek Nurhidayati MADE ASTAWAN Maggy Thenawijaya Masao Goto Masjuwina Simatupang Maya Indra Rasyid Maya Kurniawati, Maya Meilla Dwi Andrestian, Meilla Dwi Misnawi Misnawi Misnawi Misnawi, Misnawi Mohamad Rafi Muh. Yusram Massijaya Muhamad Rizal Martua Damanik Muhamad Yunus Muhammad Ana Syabana Muhammad Anwari Sugiharto Muhammad Faqih Mukhlisin Muhammad Isa Dwijatmoko Mukhlisin, Muhammad Faqih Ni Made Dwi Sandhiutami nina Jusnita, nina Ning Ima Arie Wardayanie, Ning Ima Arie Nissa Nurfajrin Solihat Noviyan Darmawan Nugraha Edhi Suyatma Nur Fathonah Sadek Nuri Andarwulan Oke Anandika Lestari Palupi, Nurheni Sri Partomuan Simanjuntak Partomuan Simanjuntak Partomuan Simanjuntak Pertiwi, Chafiyani Wulan Philipp Fuhrmann Philipp Fuhrmann Pranata, Agy Wirabudi Prangdimurt, Endang Putri, Silmiyah Rafiq Izzudin Rabbani RAHMAT, DENI Ramadhan, Muhamad Fauzi Ratna Djamil Riantana, Handy Ririn Anggraeni Rochimah Rosalina, Dian Rudhatin, Fayca Rusydah, Muthia Kautsar Sadek, Nur Fathonah Said Naufal Hibaturrahman Sari , Intan Dias Saru Noliqo Rangkuti Setiawan, Abdul Aziz Setyanto Tri Wahyudi Shin Yasuda Shirly Kumala Slamet Budijanto Sugeng Heri Suseno Sugiyono Sugiyono Sukarno Sukarno Supratikno Syamsudin Abdillah Syamsudin Abdillah Syamsudin Abdillah Tatty Yuniati Taufik, Moh Tjahja Muhandri Tunnisa , Fitra Tutik Wresdiyati Wahyu Haryati Maser Winiati P Rahayu Yane Regina Yane Regiyana Yane Regiyana, Yane Yuko Takano Ishikawa Yusuf, Muhammad Shalahuddin Zakiah Wulandari Zuhelmi Aziz Zuhelmi Aziz Zulhelmi Aziz

Title Search

Found 3 Documents Search Journal : agriTECH

Abstract

Abstract

Abstract

Title

Found 3 Documents
Search
Journal : agriTECH