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JUMLAH KEJADIAN DAN FAKTOR RISIKO STUNTING DI DESA NGARUM, KECAMATAN NGRAMPAL, KABUPATEN SRAGEN Wulandari, Nur; A. Nugraha, Devara; Santika Chandra, Dian; Nadhifa Tyas Djatmika, Farah; Asfahani, Hafiszah; A. P, Kholda
Nexus Kedokteran Komunitas Vol 7, No 1 (2018): Nexus Kedokteran Komunitas
Publisher : Fakultas Kedokteran Universitas Sebelas Maret Surakarta

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Abstract

Pendahuluan: Indonesia memiliki prevalensi balita stunting ketiga tertinggi  di regional negara Asia Tenggara. Stunting dapat disebabkan beberapa faktor risiko. Stunting berdampak buruk bagi kesehatan dan tumbuh kembang anak di masa sekarang dan mendatang. Tujuan dari penelitian ini untuk mengetahui angka kejadian atau prevalensi kasus stunting di Desa Ngarum  Metode: Metode yang kami gunakan adalah observasi dan pengambilan data primer dan pengambilan data sekunder di Pusekesmas Ngrampal. Jenis penelitian yang kami lakukan adalah deskriptif observasional. Hasil: Didapatkan hasil data primer dan sekunder berisi pengukuran tinggi badan dan berat badan anak di Desa Ngarum dan wilayah kerja Puskesmas Ngrampal. Kesimpulan : Stunting masih terjadi di Kecamatan Ngrampal, khususnya di posyandu tempat kami melakukan observasi, yaitu Desa Ngarum. Perlu pengawasan dan penyuluhan lebih dalam terkait keadaan tersebut. Kata Kunci: stunting, number of events, risk factors, children, Sragen.
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

Abstract

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.
PEMBUATAN BAHAN BAKU SPREADS KAYA KAROTEN DARI MINYAK SAWIT MERAH MELALUI INTERESTERIFIKASI ENZIMATIK MENGGUNAKAN REAKTOR BATCH [PREPARATION OF RED PALM OIL BASED-SPREADS STOCK RICH IN CAROTENE THROUGH ENZYMATIC INTERESTERIFICATION IN BATCH-TYPE REACTOR] Sugiyono, .; Wibowo, Mario; Soekopitojo, Soenar; Wulandari, Nur
Jurnal Teknologi dan Industri Pangan Vol. 23 No. 2 (2012): 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 (715.864 KB) | DOI: 10.6066/jtip.2012.23.2.117

Abstract

Enzymatic interesterification of red palm oil (a mixture of red palm olein/RPO and red palm stearin/RPS in 1:1 weight ratio) and coconut oil (CNO) blends of varying proportions using a non-specific immobilized Candida antartica lipase (Novozyme 435) was studied for the preparation of spread stock. The interesterification reaction was held in a batch-type reactor. Two substrate blends were chosen for the production of spread stock i.e. 77.5:22,5 and 82.5:17.5 (RPO/RPS:CNO, by weight) through enzymatic interesterification in three different reaction times (2, 4, and 6 hours). The interesterification reactions were conducted at 60°C, 200 rpm agitation speed and 10% of Novozyme 435. The interesterified products were evaluated for their physical characteristics (slip melting point or SMP and solid fat content or SFC) and chemical characteristics (carotene retention, moisture content, and free fatty acid/FFA content). All of the interesterified products had lower SFC and SMP as compared to the initial blends. The SMP and SFC increased in longer reaction times. The SMP ranged from 30.8°C to 34.9°C. The carotene retention ranged from 74.80% to 81.08%, while the moisture content and FFA content increased in longer reaction times. The interesterified products had desirable physical properties for possible use as a spread stock rich in carotene.
SIFAT FISIK MINYAK SAWIT KASAR DAN KORELASINYA DENGAN ATRIBUT MUTU [PHYSICAL PROPERTIES OF CRUDE PALM OIL AND THEIR CORRELATIONS TO THE QUALITY ATTRIBUTES] Wulandari, Nur; Muchtadi, Tien R.; Budijanto, Slamet; ., Sugiyono
Jurnal Teknologi dan Industri Pangan Vol. 22 No. 2 (2011): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

Indonesia is the largest producer and exporter of crude palm oil (CPO) in the world. Process engineering applications of CPO during handling, transporting, and processing, need baseline data related to CPO?s physical properties. This research was aimed to obtain baseline data about physical properties of CPO and to study the correlation between CPO?s quality attributes to their physical property parameters. Study on physical property and quality of CPO was conducted to five CPO samples from different CPO?s producers. Those samples had variations on physical property parameters and quality attributes. Some physical property parameters of CPO were depended on the temperature of measurements. CPO samples showed non-Newtonian pseudoplastic behaviour at 25°C with various flow behaviour index (n) and concistency index (K), other wise at 55°C all CPO samples showed Newtonian behaviour.There were good correlations between quality attributes of CPO to their physical property parameters at 25°C, including correlations between free fatty acid contents of CPO and the temperatures of crystallization, as well as between iodine values and the rheological properties of CPO. 
KLOROFIL DAUN SUJI: POTENSI DAN TANTANGAN PENGEMBANGAN PEWARNA HIJAU ALAMI Indrasti, Dias; Andarwulan, Nuri; Purnomo, Eko Hari; Wulandari, Nur
Jurnal Ilmu Pertanian Indonesia Vol. 24 No. 2 (2019): Jurnal Ilmu Pertanian Indonesia
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (364.205 KB) | DOI: 10.18343/jipi.24.2.109

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Chlorophyll has long been used as a green colorant for food and non-food applications. One source of chlorophyll is suji (Dracaena angustifolia (Medik.) Roxb.) leaf. The suji leaf chlorophyll has advantages and unique characteristics compared to the other chlorophyll sources that potential to be developed as a natural colorant. However, chlorophyll is easily degraded due to enzymatic and environmental factors. During processing and storage, the chlorophyll structure changes to its derivative compounds which are no longer green. Several attempts have been done to maintain the quality of the green color and quantity of chlorophyll contained in suji leaves. The formation of metallo-chlorophyll and development of suji leaf powder colorant have not been able to match the quality and quantity of its extract. These constraints become a challenge in the development of suji leaves as a natural colorant.
PENENTUAN KODISI PROSES TERBAIK PEMBUATAN BIOFOAM DARI LIMBAH PERTANIAN LOKAL MALUKU UTARA Saleh, Erna Rusliana Muhamad; Assagaf, Muhammad; Rodianawati, Indah; Warsiki, Endang; Wulandari, Nur
Prosiding Semnastek PROSIDING SEMNASTEK 2014
Publisher : Universitas Muhammadiyah Jakarta

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Abstract

Tujuan penelitian ini adalah menentukan kondisi proses terbaik dalam pembuatan biofoam.  Teknikpembuatan biofoam dilakukan dengan metode thermopressing. Selang suhu yang diujikan berkisar150-225oC, sedangkan lama waktu proses diujikan 10-40 menit. Jumlah adonan yang dimasukkanke dalam cetakan dilakukan dengan variasi 40-60 gram. Karakterisasi biofoam pada penelitian inidilakukan secara visual dengan melihat warna dan penampakan biofoam yang dihasilkan. Kondisiproses  terbaik  adalah  adonan  yang  diproses  sebanyak  50  gram  pada  suhu  200oC  dengan  lamaproses 30 menit.
FORMULASI DAN PENINGKATAN SIFAT KELARUTAN MINUMAN SERBUK COKELAT Hartono, Yulianto; Sugiyono, Sugiyono; Wulandari, Nur
Jurnal Teknologi dan Industri Pangan Vol. 29 No. 2 (2018): 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 (239.349 KB) | DOI: 10.6066/jtip.2018.29.2.185

Abstract

Chocolate beverage powder (CBP) consists of cocoa powder, sugar and milk powder and their compositons are important for consumer?s acceptance. Generally, wettability due to the hydrophobicity of the cocoa butter is a problem and lecithination is often used to improve the wettability. Because CBP pro-duction process utilizes dry blending method, the incorporation of lecithin is a challenge. There of this stu-dy, aimed to (1) formulate CBP produced by dry blending as well as to (2) improve its wettability using pre-pared soy (de-oiled) lecithin powder and soy liquid lecithin. A hedonic test using 50 respondents was carried out to obtain the preferred formula. Two methods of lecithin addition were tested (i) premixing with cocoa powder and (ii) direct addition during dry blending process. Liquid lecithin was added by spraying at 70°C to the material during dry blending. The amount of prepared lecithin added were 0.5, 2.0, and 4.0% for lecithin powder and 0.5, 1.0, 2.0, 2.5, and 3.0% for liquid lecithin. The results showed that the formula with the highest overall like (6.7) was that containing 40% instant whole milk powder, 40% sugar castor, 10% alkalized cocoa powder, 9.7% maltodextrin and 0.3% salt. It was clearly showed that liquid lecithin was more effective in improving wettability as compared to lecithin powder and there was no significant differences between premixing and direct addition method. The amount of prepared liquid lecithin needed to meet the wettability target of below 30 seconds the selected formula without giving significant difference in taste was 25%.
ANALISIS DETERMINAN KEBERHASILAN TURNAROUND PADA PERUSAHAAN YANG MENGALAMI KONDISI FINANCIAL DISTRESS Wulandari, Nur; Gunawan, Barbara
EKSPANSI Vol 8, No 2 (2016)
Publisher : Politeknik Negeri Bandung

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Abstract

Abstract: This research aims to test the factors that influencing turnaround success of financial distress companies. Sample that used in this research was manufacturing companies that listed on the Indonesian Stock Exchange 2011-2014. Factors that influencing the turnaround success of financial distress companies are company size, profitability ratio, liquidity ratio, severity, assets retrenchments, free assets and growth opportunity. The sample that used on this research are 22 companies for four years period of research, as of that 88 data acquired. Those sample selected using the method of purposive sampling. Test of analysis used logistic regression with SPSS 17.0. Based on the result of research and analysis that has been done, the acquired results of profitability ratio, liquidity ratio and growth opportunity are influence turnaround success of financial distress companies, while the company size, severity, assets retrenchments and free assets are not influence turnaround success of financial distress companies. Keywords: Turnaround, Financial Distress and Logistic Regression
KAJIAN TEKNOLOGI PEMBUATAN TEPUNG KACANG HIJAU INSTAN DAN SIFAT FISIK ., Nurhidajah; ., Waysima; Wulandari, Nur
Jurnal Pangan dan Gizi Vol 1, No 1 (2010): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (267.564 KB) | DOI: 10.26714/jpg.1.1.2010.%p

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The purpose of this research was studied the effect of soaking solution and stripping the treatment of the physical characteristics of mung bean flour produced. The design of this study is purely experimental descriptive analytic method. Research done in 2 stages: a preliminary study and main study. Preliminary research to find the optimal soaking time, ie variation of immersion time. Primary research to find the characteristics of various soaking solutions (aquades, Na2HPO4, and mixtures of Na-citrate- Ca(H2PO4)2 and control). The variables measured were the development of the volume ratio, water absorption ratio, yield, density Kamba, when soluble, starch granules are microscopic, whiteness and water absorption index. The results showed that immersion using a mixture of of Na-citrate- Ca (H2PO4)2 ratio of 1:1 in 1% concentration and immersion time of 11 hours gives the results of the physical characteristics of the best instant mung bean flour. Key words: mung beans, flour, instant, cooking technology.
Telaah Unsur Syariah Aplikasi iB Hasanah Card Wulandari, Nur; Syaharuddin, Syaharuddin; Aisyah, Sitti
Jurnal Iqtisaduna Vol 4, No 1 (2018)
Publisher : Universitas Islam Negeri Alauddin Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24252/iqtisaduna.v4i1.5539

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Penelitian ini bertujuan untuk melihat unsur-unsur syar’i pada aplikasi iB Hasanah Card yang diterbitkan oleh BNI Syariah KCP Pettarani. Untuk itu, maka penelitian ini menggunakan pendekatan kualitatif dengan metode interpretif. Informan yang diambil sebanyak 4 orang yang berasal dari unsur praktisi, akademisi, regulator, dan pengguna kartu (nasabah). Selanjutnya, metode pengumpulan data yang digunakan adalah observasi, dokumentasi, dan wawancara. Kemudian teknik pengolahan dan analisis data yang digunakan adalah reduksi, penyajian, dan penarikan kesimpulan.Hasil temuan menunjukkan bahwa sebagai Bank Syariah, BNI Syariah berusaha untuk selalu menerapkan prinsip-prinsip syariah dalam menjalankan Hasanah Card. Dilihat dari usaha BNI Syariah dalam menyempurnakan dan terus mengkaji produk kartu kredit syariahnya, dalam usaha menghindari praktek riba, gharar dan israf. Berbagai pihak yang terlibat dalam menyikapi adanya kartu kredit syariah saat ini khususnya di Makassar selain dari praktisi, yaitu akademisi dan regulator yang turut memberi pandangannya. Pihak tersebut menganggap Syariah Card adalah alat yang memudahkan bertransaksi, sebagai alat bantu mengelola manajemen kas keuangan, serta sangat efisien dan aman jika dibanding dengan menggunakan uang tunai.