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All Journal Jurnal Pangan dan Gizi JURNAL GIZI INDONESIA Agrointek agriTECH AGRISAINTIFIKA Jurnal Ilmu-ilmu Pertanian Jurnal Aplikasi Teknologi Pangan AGRITEKNO, Jurnal Teknologi Pertanian Jurnal Surya Masyarakat JUTIS : Jurnal Teknik Informatika Andragogi: Jurnal Pendidikan Islam dan Manajemen Pendidikan Islam Jurnal Surya Masyarakat Edible : Jedb Ekalaya: Jurnal Pengabdian Kepada Masyarakat Indonesia Jurnal Manajemen Sistem Informasi AMNESIA (JURNAL MANAJEMEN SUMBER DAYA MANUSIA) Prosiding Seminar Nasional Unimus Jurnal Wicara Desa
Nurrahman Nurrahman
Program Studi S1 Teknologi Pangan Universitas Muhammadiyah Semarang
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Nursing Public Health Social Sciences Other

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Kandungan beta karoten, polifenol total dan aktifitas ”merantas” radikal bebas kefir susu kacang hijau (Vigna radiata) oleh pengaruh jumlah starter (Lactobacillus bulgaricus dan Candida kefir) dan konsentrasi glukosa Supriyono, Teguh; Murwani, Retno; Nurrahman, Nurrahman
Jurnal Gizi Indonesia (The Indonesian Journal of Nutrition) Vol 2, No 2 (2014)
Publisher : Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (427.901 KB) | DOI: 10.14710/jgi.2.2.66-72

Abstract

Background: Kefir is a well known fermented dairy milk product which is functional for gut health. However kefir can also be made from vegetable milk such as soy or mungbean milk. Objective: To study the chemical  and functional property of Mungbean milk (MBM) Kefir Methods:Mungbean milk was fermented into MBM Kefir using Lactobacillus bulgaricus and Candida kefir. Three levels of cultures and glucose concentration were tested and a complete randomized design experiment was employed. The resulting MBM Kefir were tested for β-carotene level, total polyphenol content, and free radical scavenging activity. Beta carotene level, total polyphenols and free radicals scavenging activity were determined by spectrophotometry, Folin-Ciocalteu method, and DPPH radical scavenging assay respectively. The data were analyzed by ANOVA and when the result of ANOVA was significant, Tukey’s multiple comparison was conducted. Results: Culture concentration increased  β-carotene level (p = 0.049), total polyphenol (p = 0.015) and free radical scavenging activity (p = 0,000) of MBM kefir. Glucose concentration increased total polyphenol (p = 0.002), but had no effect on free radical scavenging activity and β-carotene level. However, there were no interaction among treatments at 0.05 significance level. Total acid level ranged from 1.57 to 2.54%, with the highest and level at 15% cultures concentration and 15% glucose concentration. Alcohol level ranged from 0.26 to 0.90% which was in accordance with the maximum standard for kefir (1%). Conclusion: An optimal product of mungbean milk kefir with highest free radical scavenging activity can be obtained using 15% cultures (Lactobacillus bulgaricus and Candida kefir) and 10% glucose concentration.
PERUBAHAN SIFAT KIMIA TEMPE KEDELAI HITAM DENGAN VARIASI PENAMBAHAN KECAMBAH DAN LAMA INKUBASI Istiqomah, Iis; Nurrahman, Nurrahman; Nurhidajah, Nurhidajah
Edible: Jurnal Penelitian Ilmu-ilmu Teknologi Pangan Vol 8, No 1 (2019): Edible : Jurnal Penelitian Ilmu dan Teknologi Pangan
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/jedb.v8i1.3448

Abstract

Penyakit degeneratif merupakan penyakit kronis yang disebabkan oleh penurunan fungsi sel-sel tubuh yang dapat dicegah dengan cara mengkonsumsi tempe yang merupakan makanan yang mengandung antioksidan tinggi. Keunggulan tempe adalah kandungan vitamin E dan senyawa antioksidannya. Penelitian ini bertujuan untuk mengetahui pengaruh kecambah kedelai hitam dan inkubasi terhadap kadar serat, vitamin E dan aktivitas antioksidan tempe kedelai hitam. Metode Rancangan Acak Lengkap (RAL) Faktorial yang digunakan dalam penelitian ini. Tahapan yang dilakukan kecambah kedelai hitam pada waktu perkecambahan selama 18 jam, pembuatan tempe penambahan kecambah kedelai hitam (0, 10, 20, 30 dan 40 persen) dan waktu inkubasi pembuatan tempe (30, 36 dan 42 jam) yang digunakan dalam penelitian. Pengujian yang dilakukan adalah sifat kimia (kadar serat kasar, vitamin E dan aktivitas antioksidan). Hasil penelitian menunjukkan interaksi antara penambahan kecambah kedelai hitam dan waktu inkubasi memberikan pengaruh yang sangat nyata terhadap kadar vitamin E dan aktivitas antioksidan pada tempe, tetapi tidak berpengaruh nyata terhadap kadar serat kasar. Perlakuan terbaik adalah penambahan 30 persen kecambah kedelai hitam dalam waktu inkubasi selama 36 jam.
ANTIOXIDANT ACTIVITY AND PHYSICAL PROPERTIES SOYGHURT EDAMAME WITH RED BEET Diasari, Nur Reta; Nurrahman, Nurrahman; Yusuf, Muhammad
Edible: Jurnal Penelitian Ilmu-ilmu Teknologi Pangan Vol 10, No 1 (2021): Edible : Jurnal Penelitian Ilmu dan Teknologi Pangan
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/jedb.v10i1.3611

Abstract

Soyghurt is a soy milk product fermented by Lactobacilus bulgaricus and Streptococcocus thermopilus. Edamame soybeans are processed into yogurt with the addition of red beets which are good for health and rich in antioxidants. The purpose of this study was to determine the effect of adding beetroot on antioxidant activity and physical properties of edamame soyghurt. The stages of making soyghurt begin with making edamame soybean juice, adding red beet juice with a concentration of 0, 5, 10, & 15%, inoculating 7% of the yogurt starter culture, and incubating for 24 hours. The soygurt products produced were analyzed for their antioxidant activity and physical properties (pH, viscosity, total dissolved solids). The results showed that the addition of red beetroot to edamame soygurt had an effect on antioxidant activity, pH, viscosity, total dissolved solids, color and taste. The addition of beetroot increases the value of antioxidant activity, but decreases pH, viscosity, and total dissolved solids. The addition of 5% beetroot was the best treatment with antioxidant activity of 17.56%, viscosity of 4346 mPa.s, pH of 4.2, and total dissolved solids of 6.4oBrix.
The effect of Consumption of Black Sorbean Tempe against Blood Plasma Amino Acid Profiles of Rats Nurrahman Nurrahman
AGRISAINTIFIKA: Jurnal Ilmu-Ilmu Pertanian Vol 1, No 1 (2017): Agrisaintifika
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara Sukoharjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/ags.v1i1.37

Abstract

Tempe is a food derived from plant materials that have a high-quality protein, easy to digest and low anti-nutritional. This study aims to determine the effect of the consumption of black soybean tempe against blood plasma amino acid profiles of rats. A total of 20 rats were grouped into 5 (five). Rats were placed in individual cages and room temperature (25 - 27oC). Maintained for 30 days of each group were treated with the standard feeding and feed plus black soybean tempe flour (25, 50, 75 and 100% instead of casein). On day 31, as many as 20 rats as much as 1 ml of blood is taken. Obtained blood plasma was separated to be used for the analysis of amino acid profile. The results showed that there were 14 types of amino acids  detected in the blood plasma. The highest amino acid was glutamic acid and the lowest was glutamine. Consumption of black soybean tempe increased blood plasma amino acid levels.
Pengaruh Konsumsi Tempe Kedelai Hitam terhadap Aktivitas Makrofag dan Kadar Interleukin 1(IL-1) pada Tikus Secara in vivo Nurrahman Nurrahman; Nurhidajah Nurhidajah
agriTECH Vol 35, No 3 (2015)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (600.727 KB) | DOI: 10.22146/agritech.9340

Abstract

Black soybean tempe diet could increase the stimulation index of proliferation T cells, lymphocytes durability of hydrogen peroxide and the enzyme activity of SOD.The purpose of this study was to determine the effect of black soybean tempe consumption on on the activity of macrophages and the levels of IL-1 in rat in vivo. A total of 30 rats were grouped into 5 (five), each group of rats were 6. For 30 days each group was maintained by administering a standard diet and diet plus black soybean tempe flour (25, 50, 75 and 100% instead of casein). After the peritoneal fluid was taken to be used for analysis of macrophages activity and the levels of IL-1. The results showed highe rnumber of black soybean tempe in the feed, the higher the index of phagocytosis and the levels of IL-1. Consumption of black soybean tempe effect on macrophages activity and the levels of IL-1 (p < 0.05). Increased macrophage activity was positively correlated to the amount of IL-1, by 0.9 coefficient of correlation.ABSTRAKDiit tempe kedelai hitam dapat meningkatkan indeks stimulasi prolifersi sel T, meningkat daya tahan limfosit dari hidrogen peroksida dan aktivitas enzim SOD. Tujuan penelitian ini untuk mengetahui pengaruh konsumsi tempe kedelai hitam terhadap aktivitas makrofag dan kadar IL-1pada tikus secara in vivo. Sebanyak 30 ekor tikus dikelompokan menjadi 5 (lima), masing-masing kelompok sebanyak 6 ekor tikus. Selama 30 hari masing-masing kelompok dipelihara dengan pemberian diit standar dan diit ditambah tepung tempe kedelai hitam (25, 50, 75 dan 100% sebagai ganti kasein). Setelah itu diambil cairan peritoneal yang akan digunakan untuk analisis aktivitas makrofag dan kadar IL1. Hasil penelitian menujukkan semakin tinggi jumlah tempe kedelai hitam di dalam pakan, semakin tinggi indeks fagositosis dan kadar L-1. Konsumsi tempe kedelai hitam berpengaruh terhadap aktivitas makrofag dan kadar IL-1(p<0,05). Peningkatan aktivitas makrofag berkorelasi positif terhadap jumlah IL-1, dengan koefisien korelasi 0,9.
Efek Hipoglikemik Kecambah Beras Merah pada Tikus yang Diinduksi STZ-NA dengan Parameter Kadar Insulin, Indeks HOMA-IR dan HOMA β Nurhidajah Nurhidajah; Nurrahman Nurrahman
agriTECH Vol 36, No 4 (2016)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (626.019 KB) | DOI: 10.22146/agritech.16767

Abstract

The process of germination of grains such as rice, could increase some nutritional values of  amino acids and dietary fiber. Red rice and its sprouts are believed to be able to decrease blood glucose in patients with diabetes mellitus (DM). The aim of this study was to evaluate the hypoglycemic effect of red rice sprouts in STZ-NA induced diabetic rats on blood glucose level, insulin level, and HOMA-IR and HOMA-β index. This experimental study was conducted based on randomized post test only control group design using 24 male Wistar rats aged 2.5 months. Rats were divided into 4 groups, one group without induction of STZ-NA fed with a standard diet (control) and three groups of STZ- NA induced with a standard diet, red rice and red rice germ. Experiments were conducted for 6 weeks. The results showed that sprouted red rice lowered blood glucose levels by 61.88 % and the value of HOMA-IR (insulin resistance parameters) by 56.82%. Insulin level increased by 16.35 % and HOMA-β by 763.6 %. This study showed that red rice germ was able to decrease blood glucose levels and increase insulin resistance of DM rats and the strength of the pancreatic beta cells. ABSTRAKProses perkecambahan biji-bijian seperti beras, dapat meningkatkan beberapa nilai gizi seperti asam amino dan serat pangan. Beras merah dan kecambahnya diyakini mampu menurunkan glukosa darah pada penderita diabetes melitus (DM). Tujuan penelitian ini adalah mengevaluasi efek hipoglikemik kecambah beras merah pada tikus diabetes yang diinduksi STZ-NA terhadap kadar glukosa darah, insulin, serta indeks HOMA-IR dan HOMA β. Penelitian ini bersifat eksperimental in vivo pada hewan coba tikus Wistar jantan usia 2,5 bulan sebanyak 24 ekor dengan desain penelitian randomized post test only control group. Tikus dibagi menjadi 4 kelompok, masing-masing 1 kelompok tanpa induksi STZ-NA dengan diet standar dan 3 kelompok diinduksi STZ-NA dengan diet standar, beras merah dan kecambah beras merah. Percobaan dilakukan selama 6 minggu. Hasil penelitian menunjukkan kecambah beras merah mampu menurunkan kadar glukosa darah sebesar 61,88 % dan nilai HOMA-IR (parameter resistensi insulin) 56,82 %. Kadar insulin meningkat 16,35 % dan HOMA β 763,6 %. Disimpulkan, kecambah beras merah mampu menurunkan kadar glukosa darah dan memperbaiki kondisi resistensi insulin tikus DM, dan kekuatan sel beta pankreas.
Status Hematologi, Kadar IgG dan IgA Tikus yang Mengonsumsi berbagai Variasi Jumlah Tempe Kedelai Hitam Nurrahman Nurrahman; Mariyam Mariyam
agriTECH Vol 39, No 3 (2019)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (194.275 KB) | DOI: 10.22146/agritech.26118

Abstract

Consumption of black soybean tempe can provide rapid improvement in children with poor nutritional status and/or suffering from diarrhea. The antioxidant activity of black soybean tempe is higher than yellow soybean tempe. This study aimed to examine the effect of the amount of black soybean tempe in the feed on hematological status, IgG levels, and IgA levels of rat blood. There was a total of 6 groups, each containing 5 rats. The rats were kept in animal laboratories at room temperature (25–27°C) for 25 days. The six groups were induced Enteropathogenic Escherichia coli (EPEC) suspension with a concentration of 107 CFU / mL of 1 mL per day for seven days, orally using a feeding tube. Parameters analyzed included hematology status, IgG levels and IgA levels. The administration of black soybean tempe had an effect on increasing hemoglobin levels, the number of erythrocytes and the percentage of hematocrit, and it gave the effect of decreasing the number of leukocytes and platelets of rat blood induced with EPEC bacteria. The group of rats that consumed black soybean tempe had no influence on IgG and IgA levels of blood plasma.
SIFAT SENSORIS TEMPE KEDELAI HITAM DENGAN VARIASI PENAMBAHAN KECAMBAH DAN LAMA INKUBASI Iis Istiqomah; Nurrahman Nurrahman; Nurhidajah Nurhidajah
Jurnal Pangan dan Gizi Vol 8, No 2 (2018): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.8.2.2018.70-81

Abstract

The quality of tempe of black soybean sprouts is infl uenced by raw materials, processing and type of inoculum used. Black soybeans can be used as raw material for making tempe that has quality like tempe made from yellow soybeans. This research aims to know the influence of black soybean sprouts and incubation toward the level of fiber, compactness, color, smell and taste of black soybeans tempe. The methods of Complete Randomized Design (RAL) Factorial which used in the research. The stages done black soybean sprouts in germination time during 18 hours, making of tempe was added of black soybean sprouts (0, 10, 20, 30 and 40 percent) and incubation time of tempe making (30, 36 and 42 hours) which used in the research. The test conducted was sensory characteristic (compactness, color, smell and taste). The result shows the interaction between the addition of black soybean sprouts and incubation time were given a very real influence toward the levels of compactness, color and the smell in tempe. The best treatment was added 30 percent of black soybean sprouts in incubation time during 36 hours.
Karakteristik Kimia dan Organoleptik Abon Jamur Tiram Berdasarkan Jenis Kemasan dan Lama Penyimpanan Guntur Prasetyo; Nurhidajah Nurhidajah; Nurrahman Nurrahman
Jurnal Pangan dan Gizi Vol 8, No 1 (2018): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.8.1.2018.22-41

Abstract

Oyster mushroom (Pleurotus ostreatus) is one of the popular mushroom, It tastes delicious and full of nutrients, high protein and low fat. Oyster mushrooms are easily damaged because moisture content high enough around IU 86,6% by understanding the content. Iit is necessary to prolong the process of keeping the oyster mushroom. The processing of oyster mushrooms into oyster mushrooms floss. This research aims to know the influence of the type of packaging and retention levels of TBA, moisture content, and the organoleptic of oyster mushrooms. This study used a randomized complete design of factorial which is composed of two factors, the first factor is the type of packaging Polypropilen (PP) and Polyetilen (PE) with a thickness of 0,5 mm  and long storage (0 days, 10 days, 20 days and 30 days) in room temperature. The results of statistical tests obtained that kind of old packaging and storage has no effect to the levels of TBA, moisture content, and organoleptic. Level of oyster mushroom floss’s TBA at the end of saving times on packaging of PP is 1,737 mg malonaldehid/kg of  sample and PE 1,420 mg malonaldehid/kg of samples. The values are still under the SNI 01-2352-1991. Moisture content of oyster mushrooms floss on the end saving times on packaging of PP is 1,169% and PE 1,157%. These values are still under the SNI 01-3707-1995. Organoleptic results until 30 days showed not influence of flavours, texture and taste. Oyster mushrooms floss has attracts  tastes, dry textures a bit crispy and taste good.
AKTIVITAS ANTIOKSIDAN DAN SIFAT SENSORIS TEH CELUP CAMPURAN BUNGA KECOMBRANG, DAUN MINT DAN DAUN STEVIA. Katrien Arumsari; siti aminah; nurrahman nurrahman
Jurnal Pangan dan Gizi Vol 9, No 2 (2019): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.9.2.2019.79-93

Abstract

Tea is a functional drink that widely used and developed for health purposes. The alternative ingredients for tea making are from plants such as flowers, leaves, skin, fruit, and roots. Teabags,which made from kecombrang flower, mint leaves, and stevia leaves, potentially used as functional drinks,considering the total phenol content and antioxidant activity in each ingredients. The aims of this research is to obtain tea products which contain high total phenol and antioxidant activity with optimum acceptability from kecombrang flower and mint leaves formulations. This study uses a randomized 1:1 ratio design of kecombrang flower : mint leaves, with 5 formulation:(0.4: 1.6), (0.7: 1.3), (1: 1), (1.3: 0.7) and (1.6: 0.4), to obtain the datas of Total Phenol Levels, Antioxidant Activities and Sensory characteristic of the tea. The results shows that there is significant effect on total phenol content and antioxidant activity. It results that F1 formulation has the highest amount of total phenol which is 13.907 mg as.galat / 100 mL as well as the highest antioxidant activity which is 68.84% RSA. Sensory testing produces teas with a similar color, while the taste and scent are significantly different
Co-Authors ABD Aziz, ABD Adawiyah, Hafizah Sa’datul AFIF, NUR Agus Suyanto Agus Suyanto Agus Suyatno Ali Rosidi Cahyati, Anissa I Chairunnisa Nur Aulia Fajari Dian Eka Rahma Yulianti Diasari, Nur Reta Diode Yonata Donal Devi Amdanata Dwi Yuliana Astriati Endang , Hety Kus Ernawati, Nindi Guntur Prasetyo Hapsari Sulistya Kusuma Harman , Muafira Hilyatuzzahrah, Fadhilah Iis Istiqomah Istiqomah, Iis Katrien Arumsari Maghfiroh, Rahmi Naily Mariyam Mariyam Marlina Marlina Muh Yusuf Muhammad Yusuf Muhammad Yusuf Mustikarini, Dita Mutmainnah Mutmainnah Najmatul Laila, Nadia Nurfaidah Nurfaidah Nurhidajah - Onny Cahyasari Retno Murwani Reza Maulana Riska Ciptasari Sarjono Sarjono, Sarjono Sasmita , Yuda Wisnu Sholehatun , Syaputri Siswi Sekar Sari Siti Aminah Siti Aminah Siti Aminah Siti Asropah Sufiati Bintanah Teguh Supriyono Tri Suci Utami Tsuraya, Hasna Atika Wikanastri Hersoelistyorini Wikanastri Hersoelistyorini Wikanastri Hersoelistyorini Wulandari Meikawati