Nuri Arum Anugrahati
Jurusan Teknologi Pangan, Universitas Pelita Harapan Jl. M. H. Thamrin Boulevard 1100, Lippo Karawaci, Tangerang

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KARAKTERISTIK KWETIAU YANG DITAMBAH TEPUNG TAPIOKA DAN RUMPUT LAUT Gracilaria gigas HARVEY Saputra, Tefvina Irma; Anugrahati, Nuri Arum; Hardoko, Hardoko
Jurnal Perikanan dan Kelautan Vol 18, No 2 (2013)
Publisher : Fakultas Perikanan dan Kelautan Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (95.677 KB) | DOI: 10.31258/jpk.18.2.1-11

Abstract

Gracilaria gigas, an edible seaweed was used as gelling agent. The objective ofthis study were to observe the effect of Gracilaria gigas addition as flat rice noodles’gelling agent. The experimental method was conducted to determine the bestconcentration of tapioca and concentration of Glacilaria powder (0%, 5%, 10%,15%,20%, 25%, and 30% based on total rice and tapioca flour weight) of flat rice noodlecharacteristic. The result showed that the best flat rice noodles made from 28.6% IR 64rice flour, 20% tapioca starch addition (based on rice flour weight), and 20% seaweedflour addition (based on total rice and tapioca flour weight). The addition of 20%seaweed flour (based on total rice and tapioca flour weight) on flat rice noodle gave thebest organoleptic acceptance and greater chewiness than others.
FOOD SCIENCE AND TECHNOLOGY (KAJIAN BUKU) Anugrahati, Nuri Arum
Biota : Jurnal Ilmiah Ilmu-Ilmu Hayati Vol 15, No 1 (2010): February 2010
Publisher : Universitas Atma Jaya Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (234.74 KB) | DOI: 10.24002/biota.v15i1.2661

Abstract

Ilmu pangan merupakan disiplin ilmu terkait dengan teknik, biologi, dan fisik yang digunakan untuk mempelajari karakteristik pangan, penyebab kerusakan pangan, prinsip pengolahan pangan, dan usaha peningkatan pangan untuk konsumsi masyarakat. Teknologi pangan merupakan aplikasi ilmu pangan untuk menyeleksi, mengawetkan, mengolah, mengemas, dan mendistribusikan pangan yang bergizi tinggi sesuai dengan rambu-rambu keamanan pangan. Apabila dilihat dari definisinya, teknologi pangan terkait dengan ilmu pangan sebagai basisnya sehingga sering kedua definisi tersebut saling dipertukarkan. Alasannya seseorang yang menguasai ilmu pangan dan teknologi pangan harus memahami karakteristik komponen bahan pangan sekaligus mampu menghasilkan pangan yang bergizi dan aman untuk dikonsumsi.
Pengaruh Penambahan Pati Bengkoang T erhadap Karakteristik Fisik dan Mekanik Edible Film Cornelia, Melanie; Anugrahati, Nuri Arum; Christina, Christina
Jurnal Kimia dan Kemasan Vol. 34 No. 2 Oktober 2012
Publisher : Balai Besar Kimia dan Kemasan

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Abstract

Kegunaan edible film sebagai kemasan primer makanan semakin meningkat. Pati bengkoang dan tapioka dapat digunakan sebagai sumber pati dalam pembuatan edible film. Tujuan penelitian ini adalah untuk menentukan konsentrasi tapioka dan gliserol dan menentukan jenis asam lemak yang menghasilkan karakteristik fisik dan mekanik terbaik dari edible film dengan penambahan pati bengkoang. Pembuatan edible film dilakukan dengan menambahkan variasi konsentrasi tapioka dan gliserol dan dengan menambahkan 1% pati bengkoang. Pati bengkoang dapat menghasilkan edible film dengan elongasi yang cukup baik karena kandungan amilosa yang cukup tinggi yaitu 23%. Pengaruh variasi konsentrasi tapioka dan gliserol terhadap ketebalan, lightness, kuat tarik, persen pemanjangan, dan laju transmisi uap air diamati. Hasil penelitian menunjukkan bahwa konsentrasi tapioka dan gliserol berpengaruh signifikan terhadap ketebalan, kuat tarik, persen pemanjangan, dan laju transmisi uap air. Peningkatan konsentrasi tapioka hingga 2% dan konsentrasi gliserol dari 0,5% hingga 1% dapat meningkatkan ketebalan dan persen pemanjangan. Peningkatan konsentrasi tapioka dan gliserol juga meningkatkan kuat tarik dan laju transmisi uap air. Edible film terbaik dihasilkan dari konsentrasi tapioka 2% dan gliserol 0.5%, dalam penelitian ini jenis asam lemak yang digunakan adalah asam lemak stearat dan asam lemak oleat. Hasilnya menunjukkan bahwa jenis asam lemak juga berpengaruh signifikan terhadap lightness, kuat tarik, persen pemanjangan, dan laju transmisi uap air. Asam lemak stearat memberi pengaruh lebih baik pada karakteristik edible film dibandingkan dengan asam lemak oleat. Asam lemak stearat meningkatkan kuat tarik seiring dengan penurunan elongasi. Penambahan asam lemak stearat dapat menurunkan laju transmisi uap air edible film dari pati bengkoang walaupun dengan penurunan persen pemanjangan. 
Structural Changes in Cooked Rice Treated with Cooling-Reheating Process and Coconut Milk Addition as Observed With FT-IR and 13C NMR Anugrahati, Nuri Arum; Pranoto, Yudi; Marsono, Yustinus; Marseno, Djagal Wiseso
Agritech Vol 37, No 1 (2017)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (843.527 KB) | DOI: 10.22146/agritech.10669

Abstract

The molecular structural changes of food could be observed by the technique of FT-IR and 13C NMR spectroscopy. This research was aimed to study the structural changes in cooked rice treated with cooling-reheating process and coconut milk addition using FT-IR and 13C NMR. It was found that the cooling-reheating process and addition of coconut milk cause several structural changes of cooked rice. The IR analysis showed the bands at 3,400, 2,900, 1,018 and 856 cm-1 changed due to the retrogradation during cooling process. The spectrum of 13C NMR showed the change of peaks at 100.28 and 100.10 ppm. These changes may be related to the addition of coconut milk during rice cooking.
Potensi DNA Sebagai Penguat Flavor Anugrahati, Nuri Arum; Wijaya, C. Hanny; Abadi, Safir
Agritech Vol 23, No 3 (2003)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1674.145 KB) | DOI: 10.22146/agritech.13506

Abstract

The application of DNA in food product is still limited. Meanwhile, nucleotides such as IMP and GMP have been widely used as flavour enhancer. The objectives of this research was to study the potency of DNA as a flavour enhancer. Firstly, the phsyco-chemical properties of single-stranded DNA were determined. The next step was the determination of treshold value using trained panels. Formulation of flavour enhancer premix and seasoning were also conducted in this research based on previous result. DNA was soluble in water and base solution. The viscosity of DNA solution was stable to oxygen exposure, but unstable to heat and light exposure. The water, ash, protein, fat, and carbohydrate content of single stranded DNA were 6.37%, 25.20%. 48.58%, 0.1%, and 19.75%, respectively as wet basis. DNA and MSG have shown synergistic effect. The ratio of MSG and DNA premix, which had the best organoleptic properties was 95:5, according to hedonic test result, the optimum formula for seasoning was 1 g of salt, 1 g of flavour enhancer premix, 1 g sugar, 0.8 g of garlic powder, and 0.4 g of pepper
PELATIHAN PEMBUATAN MI SINGKONG DI GEREJA ST. IGNATIUS LOYOLA, SEMPLAK, BOGOR [TRAINING OF CASSAVA NOODLE MAKING AT ST. IGNATIUS LOYOLA CHURCH, SEMPLAK, BOGOR] Anugrahati, Nuri Arum; Parhusip, Adolf J.N.
Jurnal Sinergitas PKM & CSR Vol 2, No 2 (2018): JURNAL SINERGITAS PKM & CSR
Publisher : Universitas Pelita Harapan

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Abstract

Until now the production of noodles still depend on the availability of wheat flour as on of the ingredients. Cassava can be utilized as an alternative to subtitute the wheat flour in noodle making. This is the underlying of community services of Food Technology Department on August 10, 2017. This community service aimed to provide training of cassava noodle making on Catholic Church St. Ignatius Loyola, Semplak, Bogor, West Java. The questionnaire result showed that 96% of participants can participate in the training well and they are interested practicing the making of noodles into productive and independent business. Keywords: wheat flour, noodle, cassava
KARAKTERISTIK TEPUNG KACANG MERAH HASIL AUTOCLAVING, COOLING, DAN AUTOCLAVING-COOLING [CHARACTERISTICS OF AUTOCLAVED, COOLED AND AUTOCLAVED-COOLED RED KIDNEY BEAN FLOUR] Anugrahati, Nuri Arum; Widjanarko, Angela Maria
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Publisher : Universitas Pelita Harapan

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Abstract

The characteristics of autoclaved, cooled and autoclaved-cooled red kidney bean flour were studied. Autoclaving was done at 121°C for 15 min while cooling was done at 6°C for 24h. The parameters of red kidney been flour were resistant starch, starch, amylose content, proximate and X-ray diffraction pattern. Resistant starch content (6.23%) and amylose (8.38%) of autoclaved-cooled red kidney flour is higher than control and cooled red kidney bean flour. Autoclaved-cooled red kidney flour has 6.20% of water, 3.97% of ash, 20.79% of protein, 2.84% of fat, and 66.21% of carbohydrate. The X-ray diffraction pattern of autoclaved-cooled red kidney flour is B type with diffraction peaks at 17, 19 and 22 ° 2θ. ABSTRAK Karakteristik tepung kacang merah hasil autoclaving, cooling, dan autoclaving-cooling telah diteliti. Autoclaving dilakukan pada suhu 121°C selama 15 menit sedangkan cooling dilakukan pada suhu 6°C selama 24 jam. Parameter tepung kacang merah yang diuji meliputi kadar pati resisten, pati, amilosa, proksimat, dan pola difraksi X-ray. Autoclaving-cooling menghasilkan kadar pati resisten (6,23%) dan amilosa (8,38%) tepung kacang merah yang lebih tinggi dibandingkan tepung kacang merah kontrol dan hasil cooling. Tepung kacang merah hasil autoclaving-cooling memiliki kadar air 6,20%, abu 3,97%, protein 20,79%, lemak 2,84%, dan karbohidrat 66,21%. Pola difraksi sinar X tepung kacang merah hasil autoclaving-cooling adalah tipe B dengan puncak difraksi pada 17, 19, dan 22° 2θ. Kata kunci : Autoclaving-cooling, tepung kacang merah
KARAKTERISTIK SENSORI DAN FISIK KULIT PANGSIT GORENG DENGAN SUBSTITUSI TEPUNG YANG BERBEDA PADA PENYIMPANAN DINGIN DAN BEKU Anugrahati, Nuri Arum; Natania, Natania; Andrew, Andrew
JURNAL AGROTEKNOLOGI Vol 11 No 02 (2017)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (333.643 KB) | DOI: 10.19184/j-agt.v11i02.6524

Abstract

Wonton wrapper is a type of pasta that has a similar composition with noodle, such as wheat flour, water, egg, salt, and kansui. Indonesian people has also consumed wonton wrapper but it has been limited due to the difficulty of wheat flour supply as it’s main ingredient. To reduce the dependency of imported wheat flour, this experiment was held to determine tapioca, sago, and glutinous rice as a substitute to wheat flour. The aims of this research were to determine the type of flour to substitute wheat flour in fried wonton wrapper making, to determine the protein percentage of wheat flour in fried wonton wrapper making, and to determine the sensory and physical characteristics of wonton wrapper on cold and frozen storage. This research was conducted by RAL (completely randomized design) using two treatment factors are three kinds of flour (tapioca, sago, and glutinous rice) and three substitution level of concentration (15, 30, and 45%). The organoleptic result showed that fried wonton wrapper made from medium protein wheat flour with 30% tapioca flour substitution was the best treatment to produce a good quality since it had a higher crunchiness, acceptance, and substitution level. Sensory and physical characteristics of wonton wrapper has been maintained during 4 weeks of freezing storage. Keywords: fried wonton wrapper, wheat flour, tapioca
PEMANFAATAN KONSENTRAT PROTEIN IKAN (KPI) PATIN DALAM PEMBUATAN BISKUIT Anugrahati, Nuri Arum; Santoso, Joko; Pratama, Indra
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 15 No. 1 (2012): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (162.571 KB) | DOI: 10.17844/jphpi.v15i1.5332

Abstract

Biscuits are classified as cereal-based food products made from wheat flour or other flours. Addition of Fish Protein Concentrate (FPC) in biscuits was expected to produce biscuits with higher protein content and better characteristics. The objective of this research was to determine the concentration of FPC of patin fish in biscuit making. FPC concentration was added at 10-25% (w/w) of the total formula of biscuits. Determination of the best concentration of KPI based on the biscuit parameters of organoleptic and physical tests. Biscuits with 20% FPC had color and aroma similar to control biscuit. The control biscuits taste, crispiness, and hardness were similar to biscuits with 15% FPC. The best concentration of KPI added in biscuit was 15% of the total of formula biscuits. Biscuit with 15% KPI had higher levels of protein and the digestibility of proteins in vitro was higher than the control.Keywords: biscuit, fish protein concentrate, patin fish, crispiness
APLIKASI TEPUNG TAPIOKA DAN GAPLEK TERMODIFIKASI FISIK DALAM PEMBUATAN MI LETHEK Anugrahati, Nuri Arum; Anugrahati, Nuri Arum; Carista, Elsie
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Publisher : Universitas Pelita Harapan

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Abstract

Lethek noodles are Yogyakarta's special food made from a mixture of cassava flour and tapioca flour. The application of tapioca flour and cassava chips as a result of the physical modification of the multi-cycle cooling-heating has not been carried out in the making of lethek noodles. The aim of this study was to apply physical modified tapioca and cassava flour and guar gum in the making of lethek noodles and determine their effects on the physical characteristics of lethek noodles. Physical modification of tapioca and cassava flour is done by heating-cooling 2 and 3 cycles. The heating process is carried out using an autoclave at 121ºC for 30 minutes, then followed by cooling at 4ºC for 24 hours. The study was designed with a Completely Randomized Design with variations in the ratio of tapioca flour and cassava chips modified (25:75, 50:50, and 75:25) and the concentration factor of guar gum (0%; 0.5%; 1%; 1.5 %). The results showed that the amylose content of physically modified cassava flour was higher (72.04%) than physically modified cassava flour (49.15%). The more modification of tapioca flour added, the lower cooking loss and the higher hardness of lethek noodles. The higher concentration of guar gum, the lower cooking loss and hardness of lethek noodles. Therefore, it can be stated that physical modified tapioca and gaplek flour can be applied in the making of lethek noodles and the best lethek noodles was made from the ratio of physical modified tapioca and cassava flour 75:25 and guar gum concentration of 1%.