Articles

OPTIMASI FORMULA KUAH JAHE DALAM PENGEMBANGAN WEDANG TAHU SEBAGAI PANGAN FUNGSIONAL Palupi, Nurheni Sri; Wardiani, Larasati Ines; Nurtama, Budi
Jurnal Teknologi dan Industri Pangan Vol. 27 No. 1 (2016): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (380.251 KB) | DOI: 10.6066/jtip.2016.27.1.95

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Soft tofu dessert is a traditional food made from soft tofu and ginger drink. The traditional ginger drinkcontains antioxidant compounds. There are many varieties of ginger in Indonesia which have different antioxidant activities. Partially subtitution of Zingiber officinale var. Rubrum by Zingiber officinale var. Amarum was expected to improve sensory characteristics and antioxidant activity of traditional ginger drink. The objective of this research was to improve the formula of ginger drink based on sensory characteristics and antioxidant activity in the development of soft tofu dessert as a functional food. Optimization was done by Response Surface Methodology (RSM) based on the value of lightness (L) and °Hue of ginger drink which measured by Chromameter and antioxidant activity determined by DPPH method. Independent variables using in this optimization were the concentration of ginger and brown sugar. The optimal formula of ginger drink and its application in soft tofu dessert were analyzed by the hedonic rating method. The result of optimal formula consisted of 10.00% Zingiber officinale var. Rubrum, 9.99% Zingiber officinale var. Amarum, and 10.00% brown sugar with a desirability value of 0.822. The antioxidant activity of the optimal formula of ginger drink was AEAC 553.40 ppm, lightness (L) value was 40.03, and oHue was 74.67. The result of sensory test showed that the panelist preference for optimal formula was higher than for the traditional formula of ginger drink, while the acceptance level of the optimal formula was also higher than the tradisional formula of soft tofu dessert.
STRATEGI PENGEMBANGAN RANTAI PASOK BERBASIS SISTEM KENDALI INTERNAL PADA PRODUKSI BERAS ORGANIK Hakim, Shofia Nurul; Nazli, Rizal Syarief Sjaiful; Palupi, Nurheni Sri
MANAJEMEN IKM: Jurnal Manajemen Pengembangan Industri Kecil Menengah Vol. 13 No. 2 (2018): Manajemen IKM
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (589.367 KB) | DOI: 10.29244/mikm.13.2.143-150

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The high demand for organic rice on the market indicates that the organic rice business has good potential and opportunities to be developed, so as to encourage organic agriculture to become competitive and sustainable. This is an opportunity for farmers, especially farmers who are under CV. Sirtanio Organic Indonesia is expected to provide high value added to its member farmers, so as to boost the economy of farmers towards prosperity. The purpose of this study are: (1) Assessing the simple feasibility of organic rice farming based on Internal Control System (ICS) organic farming in the company is seen from the financial aspect; (2) Describe and analyze the characteristics of organic rice products in supply chains based on ICS in organic farming; and (3) Formulate supply chain strategies for organic rice based ICS agricultural products. The analytical method used is business feasibility analysis which is then identified internal and external factors which are then accumulated using SWOT and formulated several strategies using QSPM. The conclusion of the research results are: (1) The advantage is quite good (>1), the analysis of the R/C ratio calculation for organic rice farming for farmers and companies, namely farmers (2.25) and CV Sirtanio (1.56); (2) Organic certification is an internal force with the opportunity to offer export market share that is quite open, so that it is obtained a ICS -based supply chain development strategy, namely: (a) Development of collaboration with online-shop (score 5,895); (b) Strengthening ICS-based supply chain functions through the implementation of internal audits conducted by the ICS team (score 5,671); and (c) Maintained the organic farming system based on the agreed ICS according to the rules of SNI 6729: 2016 (score 5,541).
KAJIAN TINGKAT PENERAPAN MANAJEMEN MUTU PADA UMKM PENGOLAH IKAN PINDANG TRADISIONAL DAN HIGIENIS DI KABUPATEN BOGOR Bremanti, Lisa; Hubeis, Musa; Palupi, Nurheni Sri
MANAJEMEN IKM: Jurnal Manajemen Pengembangan Industri Kecil Menengah Vol. 13 No. 2 (2018): Manajemen IKM
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (799.529 KB) | DOI: 10.29244/mikm.13.2.159-166

Abstract

Boiled fish is a processing of fishery products that have great potential because of high public demanding. UMKM Cindy Group is a small and medium enterprise in Bogor regency who wished that their product could be competitive, so that the application of quality management is required. The objectives of this research were: (1) to identify the level of quality management implementation at traditional and hygienic boiled fish SMEs as well as; (2) to analyze the relation of the level of quality application to the performance of traditional and hygienic boiled fish SMEs. The method used was descriptive analysis; trend analysis (financial performance: Net Profit Margin (NPM), Return on Investment (ROI), Return on Equity (ROE) and non-financial performance (number of training, production volume, number of customers); and discriminant analysis. Sampling technique for filling questionnaire was purposive sampling. The results of the study found that the level of application of quality management system at traditional boiled fish was at the level between Quality Control Operator (OQC) and Foreman Quality Control (FQC), while hygienic cleansing was at the level between Statistic Quality Control (SQC) and Total Quality Management (TQM). The result of discriminant analysis show that the level of SMM implementation has an effect on the company performance of UD Cindy Group that was seen from sig value <0.05. On hygienic displacement had an increasing trend of non-financial performance and higher on the average of the last three years compared with traditional boiled fish
PURIFICATION AND CHARATERIZATION OF PROTEASE FROM PATHOGENIC BACTERIA PSEUDOMONAS AERUGINOSA Baekhari, Ace; Suhartono, Maggy T; Palupi, Nurheni Sri; Nurhayati, Tati
Jurnal Teknologi dan Industri Pangan Vol. 19 No. 1 (2008): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (263.842 KB)

Abstract

In the last decade, concern on protease as medical target for overcoming bacterial diseases and viral diseases has been rapidly increased because of the obvious involvement of this enzyme in the molecular of the diseases. The purpose of this research was to purify and characterize protease from pathogenic bacteria Pseudomonas aeruginosa. The bacteria were grown in media containing triptone 1%, NaCl 1% and Yeast extract 0.5%. protease of Pseudomonas aeruginosa was purified using column chromatography with Sephadex G-100 gel. There were three peaks of enzyme protein, which were detected on fractions 14,17 and 30. the optimum pH of the extracelluler protease from Pseudomonas aeruginosa was 8. The optimum temperature of Pseudomonas aeruginosa was 300C. Fe3+ (1dan 5 mM) was strong activator and Co 2+ was strong inhibitor. Study on the effect of metals ion and specific inhibitors indicated that protease from Pseudomonas aeruginosa was serin metaloprotease. The apparent moleculer weights, as determined by SDS-PAGE and zymogram technique, 36 kD and 42 kD. Key word : Protease, characterization, purification, pathogenic bacteria P. aeruginosa
NILAI BIOLOGIS MI KERING JAGUNG YANG DISUBSTITUSI TEPUNG JAGUNG TERMODIFIKASI MELALUI HEAT MOISTURE TREATMENT Palupi, Nurheni Sri; Kusnandar, Feri; Lestari, Oke Anandika
Jurnal Teknologi dan Industri Pangan Vol. 26 No. 1 (2015): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (302.058 KB) | DOI: 10.6066/jtip.2015.26.1.9

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The objective of this research was to determine the effects of physical modification of corn flour by heat moisture treatment (110°C, 6 hours) on the biological values of Heat Moisture Treated (HMT)-corn flour obtained as well as corn noodles substituted with the HMT-corn flour. The parameters tested which were directly associated were starch and protein digestibility in vitro while indirect parameters included the resistant starch and insoluble fiber contents. The chemical composition (protein, fat, carbohydrates, starch, amylose and amylopectin) of the substituted corn noodles were analyzed by chemical methods. In vitro dietary fiber of the noodles were determined gravimetrically whereas the resistant starch, starch and protein digestibility for both the HMT-corn flour and corn noodles substituted with 10% HMT-corn flour were determined using spectrophotometry. The HMT-corn flour had higher resistant starch and soluble fiber contents, but lower starch and protein digestibilities. Meanwhile, the substituted corn noodle had higher resistant starch and soluble fiber yet had significantly lower starch digestibility than those of corn noodle without HMT-corn flour.
ASUPAN KALSIUM DAN VITAMIN D PADA ANAK INDONESIA USIA 2 – 12 TAHUN [CALCIUM AND VITAMIN D INTAKE OF INDONESIAN CHILDREN 2-12 YEARS OLD] Valentina, Victoria; Palupi, Nurheni Sri; Andarwulan, Nuri
Jurnal Teknologi dan Industri Pangan Vol. 25 No. 1 (2014): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (437.062 KB) | DOI: 10.6066/jtip.2014.25.1.83

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ASUPAN KALSIUM DAN VITAMIN D PADA ANAK INDONESIA USIA 2 ? 12 TAHUN[Calcium and Vitamin D Intake of Indonesian Children 2-12 Years Old]Victoria Valentina*, Nurheni Sri Palupi dan Nuri AndarwulanDepartemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Bogor Diterima 18 Januari 2014 / Disetujui 25 Juni 2014ABSTRACT  Food consumption is playing an important role for nutritional status of children 2-12 years old. During growth and development phase, body needs macro and micro nutrients even more than later phase. The process can not be catched up at later stage therefore it is very important to pay attention to food consumption during this phase. This study used secondary data of South East Asian Nutrition Surveys (SEANUTS) 2011-2012 which was covered recapitulation profile data of 300 children age 2-12 years old representative of 48 districts in Indonesia. The study showed that Indonesian children consuming less calcium and vitamin D-rich foods than the recommended daily allowance (RDA). It does not reflects on the result of anthropometry data, vitamin D on the blood and bone mass density since the dietary recall 24 hours shows only food consumption in that specific day while nutritional status shows a result of longer process. However, vitamin D in blood has a significant correlation with bone mass density of tibia bone (p<0.05). Deficiency of calcium and mainly vitamin D is a new finding at this time. Therefore, the study showed that fortification of calcium and vitamin min D in food become important to improve nutritional status of Indonesian children. 20% of RDA per serving size twice a day is recommended as well for fortification level of Calcium and Vitamin D.  
PROFILE OF SALTED FISH PROCESSING IN PENGOLAHAN HASIL PERIKANAN (PHPT) MUARA ANGKE Indrastuti, Nindya Atika; Wulandari, Nur; Palupi, Nurheni Sri
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 22 No. 2 (2019): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (411.261 KB) | DOI: 10.17844/jphpi.v22i2.27363

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The quality of salted fish depends on the quality of raw material as well as the processing methods. The aim of this work was to study the processing profile of the salted fish in PHPT Muara Angke. Data was collected from the annual salted fish production data in Muara Angke from January 2017 to July 2018, as well as from observation and interview with 25 salted fish producers using snowball sampling method. The results showed that the processed fish species were very diverse and the processing was carried out using traditional methods. Frozen fish were used more frequently than the fresh one. The ground water and crystal salt were used in the processing.Pickling was widely used for salting method rather than dry salting or wet salting. Drying of the fish was carried out traditionally under the sun. However, bleaching agent was still used by some producers. In conclusion, the processing of salted fish in PHPT Muara Angke has not appliedsanitized and hygiene production processes.
KARAKTERISTIK MI BASAH JAGUNG AKIBAT PENGARUH LAJU PENGUMPANAN DAN PENAMBAHAN GUAR GUM [CHARACTERISTICS OF WET CORN NOODLE: EFFECT OF FEEDING RATE AND GUAR GUM ADDITION] Muhandri, Tjahja; Subarna, .; Palupi, Nurheni Sri
Jurnal Teknologi dan Industri Pangan Vol. 24 No. 1 (2013): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (385.741 KB) | DOI: 10.6066/jtip.2013.24.1.110

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The objectives of this research were to (1) investigate the effect of feeding rate on elongation, cooking loss, and microstructure of wet corn noodle properties and (2) investigate the effect of guar gum on elongation, cooking loss, hardness, and sensory quality of wet corn noodle. Corn noodles were made with pasta extruder. Two levels of feeding rate, i.e. 2.10 g/second and 1.87 g/second and three levels of guar gum (0, 1, 2% based on flour weight) were applied during wet corn noodle processing. Increase in feeding rate resulted in increased elongation, decreased cooking loss, and corn noodles microstructure similar to wheat noodle. Addition of guar gum increased elongation, but decreased hardness and cooking loss of the corn noodle. Additionally, guar gum decreased the preference scores.
KAJIAN PERILAKU KONSUMEN TERHADAP STRATEGI PEMASARAN TEH HERBAL DI KOTA BOGOR Herlambang, E. Srivishnu; Hubeis, Musa; Palupi, Nurheni Sri
MANAJEMEN IKM: Jurnal Manajemen Pengembangan Industri Kecil Menengah Vol. 6 No. 2 (2011): Manajemen IKM
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (215.02 KB) | DOI: 10.29244/mikm.6.2.85-93

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The purpose of this study is to know the general behavior of the consumers of herbal tea in Bogor; In particular aims to: (1) Identify the internal factors that include a consumer culture and the psychological factors that influence the purchase decision process product herbal tea products by consumers, (2) Identify and analyze factors in the process of product purchase decisions by consumers herbal tea, (3) Identify the behavior of consumer product marketing strategy of herbal tea. This study was conducted at the outlets own by PT. Liza Herbal International (LHI), in the city of Bogor. The population in this study is everyone in Bogor that consume their herbal tea product. Sampling is done by accidental sampling method, namely the consumers of herbal tea that is found across the research area (outlets that sell products herbal tea production by Liza Herbal). From 23 outlets located in the city of Bogor, each outlet is taken five respondents; a total of 115 respondents. This study used descriptive methods and analytical analysis, especially principle component analysis. Based on the analysis of three major components obtained the most influence the purchase decision process of herbal tea are variable price, brand and variable of the womb. The mixture marketing strategy needed that can be done are (1) Maintain and improve the quality of herbal tea (2) The discounted price for a certain number of purchases, (3) Promotion and products through the exhibition website and (4) Service is ready and to ensure continuity between the availability of herbal tea. Development of product strategy marketing herbal tea that can be done with the company's strategy is Strengths, Weaknesses, Opportunities and Threats (SWOT) analysis as follows: SO strategy are (a) increase the productivity of marketing network and (b) improvement of service, strategy ST are (a) improve and maintain the quality of the resulting product, (b) increase cooperation and mutually beneficial partnership with the farmers plant and herbal industry similar, WO strategy are (a) the production costs by increasing efficiency, especially in the procurement of raw materials, (b) Diversification of products, and strategies WT are (a) increase production technology and quality with the standard of quality desired by the market, (b) improve the distribution channel.
STRATEGI PENGEMBANGAN BISNIS RESTORAN MAKASSAR BERBAHAN BAKU HASIL TERNAK DALAM MENDUKUNG PENYEDIAAN MAKANAN SEHAT (STUDI KASUS DI RESTORAN MARANNU DAN KAREBOSI KELAPA GADING) Amrullah, -; Hubeis, Musa; Palupi, Nurheni Sri
MANAJEMEN IKM: Jurnal Manajemen Pengembangan Industri Kecil Menengah Vol. 11 No. 1 (2016): MANAJEMEN IKM
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (596.355 KB) | DOI: 10.29244/mikm.11.1.1-9

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Bisnis restoran adalah usaha komersial yang harus dilandasi rasa keinginan mendapatkan keuntungan tertentu, sehingga dalam pelaksanaannya selalu menghitung untung-ruginya dan pada akhirnya mengharapkan keuntungan. Tujuan penelitian: (1) mengidentifikasi faktor internal dan eksternal restoran menu makanan khas makassar, yang dapat memengaruhi perkembangan bisnis restoran; (2) menyusun strategi bisnis restoran menu makanan khas Makassar; (3) menganalisis kepuasan konsumen yang sudah menjadi pelanggan restoran dengan menu makanan khas Makassar. Lokasi penelitian dilaksanakan di Restoran Khas Makassar Marannu dan Karebosi Kelapa Gading. Metode analisis data yang digunakan adalah Metode Matriks EFE (External Factor Evaluation) dan IFE (Internal Factor Evaluation), Analisis IE (Internal External), SWOT (Strengths, Weakness, Opportunities and Threats), Customer Satisfaction Index (CSI) dan Importance Performance Analysis (IPA). Posisi matriks IE menunjukkan posisi strategi pertumbuhan dan stabil, strategi pertumbuhan ini didesain untuk mencapai kondisi pertumbuhan penjualan, pertumbuhan keuntungan dan pertumbuhan aset. Usaha yang dapat dilakukan adalah penetrasi pasar dan pengembangan usaha. Dari analisis SWOT didapatkan strategi pengembangan restoran makanan khas Makassar, yaitu (1) meningkatkan produktivitas, (2) meningkatan pelayanan, (3) meningkatkan efisiensi waktu dan pengadaan bahan baku, (4) meningkatkan volume penjualan dengan efektifitas pemasaran, (5) mempertahankan dan menjaga mutu produk yang dihasilkan, (6) meningkatkan loyalitas pelanggan, (7) meningkatkan teknologi produksi dan mutu produk, dan (8) memperbaiki mutu Sumber daya manusia (SDM). Hasil skor CSI 0,92 menunjukkan bahwa tingkat indeks kepuasan pelanggan terletak pada 0,81-1,00, berarti pelanggan merasa sangat puas terhadap restoran makanan khas Makassar; dan hasil skor IPA 4,665, yaitu sangat penting bagi konsumen. Secara garis besar terlihat bahwa kinerja pelayanan restoran makanan khas Makassar yang diberikan telah sesuai dengan apa yang diharapkan konsumen
Co-Authors - Lusianah . Komari . Subarna Ace Baekhari Aliwikarta, Kuswanto Amiruddin Saleh Amrullah, - Andesko, Ros Maria Angka, Stephanie Asyhari, Muhammad Hasriandy Bambang Widuri Bremanti, Lisa Budi Nurtama Budi Suharjo Budiari, Setyani DAHRUL SYAH DEDDY MUCHTADI Dede Robiatul Adawiyah Didah Nur Faridah E. Srivishnu Herlambang Ekowati Chasanah Endang Prangdimurti Febrianto, Yulizar Verda Feri Kusnandar Fransisca Fransisca FRANSISKA RUNGKAT ZAKARIA Gema Buana Putra Ghaisani, Mazaya Hakim, Shofia Nurul Hanifah Nuryani Lioe Harlen, Winda Christina Herpandi . Heryati Setyaningsih Imam, Rosita Hardwianti Indrastuti, Nindya Atika Indrayana, Stefanus Komar Sumantadinata Larasati Ines Wardiani, Larasati Ines MADE ASTAWAN Maggy T Suhartono MAGGY THENAWIDJAJA SUHARTONO Mileiva, Steisianasari Muchtadi, Tien Ruspriatin Muhammad Alif Bardhani Muhammad Syamsun Musa Hubeis NANIK RAHMANI Nazli, Rizal Syarief Sjaiful Nelis Imanningsih Nur Sokib Nur Wulandari Nur, Rizaludin Nuri Andarwulan Ogawa, Masahiro Oke Anandika Lestari, Oke Anandika Perana, Ati Widya Primaniyarta, Mutiara Purwonugroho, Sigit Puspo Edi Giriwono Roserlina, Anita RTR, Ayu Puspitalena Rusdah Rusdah Sakinah, Ni'mawati Sari, Yana Nurita Sari, Yana Nurita Sibarani, Bernadetha Beatrix Siti Nurjanah Sparringa, Roy Alexander Sri Widowati Suhartono, Maggy Thenawidjaya Suratmono, Suratmono Suratmono, Suratmono Suratno, Yuhlanny Dewi Suseno, Rahayu TATI NURHAYATI Tjahja Muhandri Triana Setiawardani, Triana TUTIK WRESDIYATI Victoria Valentina Winiati Pudji Rahayu YOPI YOPI Zhafira, Nida Raihana