Mi merupakan makanan yang biasa dibuat dari terigu, tetapi juga dapat berasal dari beras, pati tu... more Mi merupakan makanan yang biasa dibuat dari terigu, tetapi juga dapat berasal dari beras, pati turunan kentang, singkong dan jagung. Secara umum, mi dibuat dari tepung, garam, air dan variasi bahan lain seperti bahan pengikat. Penelitian ini bertujuan untuk mengetahui pengaruh variasi penambahan bahan pengikat terhadap karakteristik sensori dan fisik mie mojang serta mendapatkan proporsi penambahan bahan pengikat yang tepat sehingga menghasilkan mie mojang dengan karakteristik yang baik. Rancangan percobaan yang digunakan adalah Rancangan Acak Kelompok (RAK) 1 faktor yaitu variasi penambahan bahan pengikat (telur, gum xanthan dan tepung konjak) dan dilakukan 3 kali pengulangan. Parameter sensori meliputi kesukaan terhadap warna, aroma, rasa, kekenyalan, penerimaan umum, dan sifat fisik (warna, tekstur, cooking loss dan daya kembang) merupakan parameter yang diamati untuk menentukan perlakuan terbaik. Produk terbaik dibandingkan dengan kontrol mie yang terbuat dari 100% terigu serta ...
Program & Abstract INDONESIAN ASSOCIATION OF FOOD TECHNOLOGISTS (IAFT) International Conference F... more Program & Abstract INDONESIAN ASSOCIATION OF FOOD TECHNOLOGISTS (IAFT) International Conference Future of Food Factors, Jakarta-Indonesia,3-4 October 2012
J ackfruit seeds have not been utilized optimally as a food-making material. T his fact inspired ... more J ackfruit seeds have not been utilized optimally as a food-making material. T his fact inspired the home industry entrepreneurs to process jackfruit seeds into various food products . Expected output targets of this activity were : (a) the creation of various food products using soybeans and jackfruit seeds as the basic ingredients of food processing; (b) to increase the knowledge and skills of the home industry entrepreneurs about food processing technology from soybean and jackfruit seeds ; and (c) increase the socio-economic activity of the home industry entrepreneurs to become more qualified. The results have been achieved were : (a) training of tempe processing from soybean and jackfruit seeds; (b) training of soybean milk production; (c) promotion and training of tempe and soybean milk marketing.
Indonesian Journal of Pharmaceutical Science and Technology, 2018
MOCAF (modified cassava flour) is a high potential food product. This product can be used to repl... more MOCAF (modified cassava flour) is a high potential food product. This product can be used to replace wheat flour in the manufacture of various food products. However, there is no characterization of starch properties of MOCAF. The efforts to improve the quality of starch from cassava starch by fermentation process using a combination of enzymes and microbes from Lactic acid bacteria.The purpose of this research is to determine the influence of fermentation time to yield and moisture content. Single factor randomized block design with 3 (three) levels i.e fermentation time (0, 12, and 24 hours) with two group namely varieties of cassava Cimanggu and Kaspro. Cimanggu and Kaspro cassava varieties were used to compare the properties of starch due to different fermentation time (0, 12 and 24 hours) with triplicate. The results showed the yield and moisture content were affected by fermentation time. Average moisture content ranged from 13.3 to 13.8% with the starch yield is 38-59%. Appl...
Article history Received: 23 Juni 2016 Accepted: 22 Juli 2016 Available online: Februari 2017 The... more Article history Received: 23 Juni 2016 Accepted: 22 Juli 2016 Available online: Februari 2017 The aim of this study was to determine the effect of variations in blanching time and citric acid concentration to yield, hue, a* (redness), pH, total anthocyanin and antioxidant activity of sweet potato extract. This reaserch used 3 factorial Randomized Block Design (RBD). Combination was repeated 3 times. Blanching was varied in three time (3, 5, and 7 minutes) and concentration of citric acid was 5, 10, and 15%. The results showed that blanching time and the interaction between blanching time and addition of citric acid concentration was significantly effect on the parameters of yield, hue, a* (redness), total anthocyanin and antioxidant activity. Citric acid concentration was also significantly effect on yield, hue, a* (redness), pH, total anthocyanin and the antioxidant activity. The purple color of natural colorant product in this research have total anthocyanin colorant 69,32190,51 m...
Modified jack bean flour consists high protein which has a potential function for meatball produc... more Modified jack bean flour consists high protein which has a potential function for meatball product. This research was intended to identify the effect of the use of mushroom and modified jack bean as substituting ingredients of beef physical and chemical of the produced meatballs. The research used randomized block design (RBD), which consisted of one factor with 3 replications in each treatment, that is, the ratio variation of mushroom : modified jack bean flour : beef (F), in ratio of F1 (30%:10%:60%) , F2 (40%:15%:45%), F3 (50%:20%:30%), F4 (60%:25%:15%), F5 (70%:30%:0%) and 100 % beef. The data obtained were processed using analysis of variance. If there were significantly different data then, further test would be conducted using DMRT (Duncan Multiple Range Test) at 5% level. The effectiveness test results showed that the best value was from formulation F1 (ratio of mushroom : jack bean : beef at 30 : 10 : 60). Meatballs produced from the treatment had color brightness value of ...
The aim of this research are to determine the effect of raw material proportion and steaming time... more The aim of this research are to determine the effect of raw material proportion and steaming time of dough towards the organoleptic and physical of MOJANG noodles, and provide the best formulation to produce MOJANG noodles with good characteristics. Variations in the proportion of raw material used are 40% MOCAF: 60% yellow corn flour, 50% MOCAF: 50% yellow corn flour and 60% MOCAF: 40% yellow corn flour. Variations of steaming time of dough are 15 minutes, 20 minutes, and 25 minutes. Observations included the analysis of organoleptic properties, color (Hue and Chroma), cooking loss and elasticity. The best treatment was determined by using effectiveness test. The results analysis of organoleptic properties of MOJANG noodles showed proportion of raw materials and steaming time of dough significantly affect to favorite color, texture, taste and overall liking; but did not significantly affect the favorite flavor. In the analysis of physical properties of MOJANG noodles, the proportio...
Long-term ultraviolet (UV) exposure accelerates the phenomenon of skin photo-aging by activating ... more Long-term ultraviolet (UV) exposure accelerates the phenomenon of skin photo-aging by activating collagenase and elastase. In this study, we aimed to investigate the effects of a combination of grapefruit and rosemary extracts (cG&Re) on UVB-irradiated damage in HaCaT cells and dorsal mouse skin. In HaCaT cells, cG&Re recovered UVB-reduced cell viability and inhibited protein expression of mitogen-activated protein kinases (MAPKs), such as extracellular signal-regulated kinases (p-Erk), c-Jun N-terminal kinases (p-JNK), and a class of MAPKs (p-P38). Also, cG&Re suppressed UVB-induced collagen and elastin degradation by decreasing matrix metalloproteinases (MMPs) and nuclear factor kappa light chain enhancer of activated B cells (NF-κB) expression, which is a transcription factor. Similar results were observed in dorsal mouse skin. Taken together, our data indicate that cG&Re prevent UVB-induced skin photo-aging due to collagen/elastin degradation via activation of MAPKs, MMPs, and t...
Program & Abstracts lnternational Seminar EMERGING ISSUES AND TECHNOLOGY DEVELOPMENTS IN FOODS AN... more Program & Abstracts lnternational Seminar EMERGING ISSUES AND TECHNOLOGY DEVELOPMENTS IN FOODS AND INGREDIENTS Jakarta, lndonesia; september 29th - 30th, 2010
Mi merupakan makanan yang biasa dibuat dari terigu, tetapi juga dapat berasal dari beras, pati tu... more Mi merupakan makanan yang biasa dibuat dari terigu, tetapi juga dapat berasal dari beras, pati turunan kentang, singkong dan jagung. Secara umum, mi dibuat dari tepung, garam, air dan variasi bahan lain seperti bahan pengikat. Penelitian ini bertujuan untuk mengetahui pengaruh variasi penambahan bahan pengikat terhadap karakteristik sensori dan fisik mie mojang serta mendapatkan proporsi penambahan bahan pengikat yang tepat sehingga menghasilkan mie mojang dengan karakteristik yang baik. Rancangan percobaan yang digunakan adalah Rancangan Acak Kelompok (RAK) 1 faktor yaitu variasi penambahan bahan pengikat (telur, gum xanthan dan tepung konjak) dan dilakukan 3 kali pengulangan. Parameter sensori meliputi kesukaan terhadap warna, aroma, rasa, kekenyalan, penerimaan umum, dan sifat fisik (warna, tekstur, cooking loss dan daya kembang) merupakan parameter yang diamati untuk menentukan perlakuan terbaik. Produk terbaik dibandingkan dengan kontrol mie yang terbuat dari 100% terigu serta ...
Program & Abstract INDONESIAN ASSOCIATION OF FOOD TECHNOLOGISTS (IAFT) International Conference F... more Program & Abstract INDONESIAN ASSOCIATION OF FOOD TECHNOLOGISTS (IAFT) International Conference Future of Food Factors, Jakarta-Indonesia,3-4 October 2012
J ackfruit seeds have not been utilized optimally as a food-making material. T his fact inspired ... more J ackfruit seeds have not been utilized optimally as a food-making material. T his fact inspired the home industry entrepreneurs to process jackfruit seeds into various food products . Expected output targets of this activity were : (a) the creation of various food products using soybeans and jackfruit seeds as the basic ingredients of food processing; (b) to increase the knowledge and skills of the home industry entrepreneurs about food processing technology from soybean and jackfruit seeds ; and (c) increase the socio-economic activity of the home industry entrepreneurs to become more qualified. The results have been achieved were : (a) training of tempe processing from soybean and jackfruit seeds; (b) training of soybean milk production; (c) promotion and training of tempe and soybean milk marketing.
Indonesian Journal of Pharmaceutical Science and Technology, 2018
MOCAF (modified cassava flour) is a high potential food product. This product can be used to repl... more MOCAF (modified cassava flour) is a high potential food product. This product can be used to replace wheat flour in the manufacture of various food products. However, there is no characterization of starch properties of MOCAF. The efforts to improve the quality of starch from cassava starch by fermentation process using a combination of enzymes and microbes from Lactic acid bacteria.The purpose of this research is to determine the influence of fermentation time to yield and moisture content. Single factor randomized block design with 3 (three) levels i.e fermentation time (0, 12, and 24 hours) with two group namely varieties of cassava Cimanggu and Kaspro. Cimanggu and Kaspro cassava varieties were used to compare the properties of starch due to different fermentation time (0, 12 and 24 hours) with triplicate. The results showed the yield and moisture content were affected by fermentation time. Average moisture content ranged from 13.3 to 13.8% with the starch yield is 38-59%. Appl...
Article history Received: 23 Juni 2016 Accepted: 22 Juli 2016 Available online: Februari 2017 The... more Article history Received: 23 Juni 2016 Accepted: 22 Juli 2016 Available online: Februari 2017 The aim of this study was to determine the effect of variations in blanching time and citric acid concentration to yield, hue, a* (redness), pH, total anthocyanin and antioxidant activity of sweet potato extract. This reaserch used 3 factorial Randomized Block Design (RBD). Combination was repeated 3 times. Blanching was varied in three time (3, 5, and 7 minutes) and concentration of citric acid was 5, 10, and 15%. The results showed that blanching time and the interaction between blanching time and addition of citric acid concentration was significantly effect on the parameters of yield, hue, a* (redness), total anthocyanin and antioxidant activity. Citric acid concentration was also significantly effect on yield, hue, a* (redness), pH, total anthocyanin and the antioxidant activity. The purple color of natural colorant product in this research have total anthocyanin colorant 69,32190,51 m...
Modified jack bean flour consists high protein which has a potential function for meatball produc... more Modified jack bean flour consists high protein which has a potential function for meatball product. This research was intended to identify the effect of the use of mushroom and modified jack bean as substituting ingredients of beef physical and chemical of the produced meatballs. The research used randomized block design (RBD), which consisted of one factor with 3 replications in each treatment, that is, the ratio variation of mushroom : modified jack bean flour : beef (F), in ratio of F1 (30%:10%:60%) , F2 (40%:15%:45%), F3 (50%:20%:30%), F4 (60%:25%:15%), F5 (70%:30%:0%) and 100 % beef. The data obtained were processed using analysis of variance. If there were significantly different data then, further test would be conducted using DMRT (Duncan Multiple Range Test) at 5% level. The effectiveness test results showed that the best value was from formulation F1 (ratio of mushroom : jack bean : beef at 30 : 10 : 60). Meatballs produced from the treatment had color brightness value of ...
The aim of this research are to determine the effect of raw material proportion and steaming time... more The aim of this research are to determine the effect of raw material proportion and steaming time of dough towards the organoleptic and physical of MOJANG noodles, and provide the best formulation to produce MOJANG noodles with good characteristics. Variations in the proportion of raw material used are 40% MOCAF: 60% yellow corn flour, 50% MOCAF: 50% yellow corn flour and 60% MOCAF: 40% yellow corn flour. Variations of steaming time of dough are 15 minutes, 20 minutes, and 25 minutes. Observations included the analysis of organoleptic properties, color (Hue and Chroma), cooking loss and elasticity. The best treatment was determined by using effectiveness test. The results analysis of organoleptic properties of MOJANG noodles showed proportion of raw materials and steaming time of dough significantly affect to favorite color, texture, taste and overall liking; but did not significantly affect the favorite flavor. In the analysis of physical properties of MOJANG noodles, the proportio...
Long-term ultraviolet (UV) exposure accelerates the phenomenon of skin photo-aging by activating ... more Long-term ultraviolet (UV) exposure accelerates the phenomenon of skin photo-aging by activating collagenase and elastase. In this study, we aimed to investigate the effects of a combination of grapefruit and rosemary extracts (cG&Re) on UVB-irradiated damage in HaCaT cells and dorsal mouse skin. In HaCaT cells, cG&Re recovered UVB-reduced cell viability and inhibited protein expression of mitogen-activated protein kinases (MAPKs), such as extracellular signal-regulated kinases (p-Erk), c-Jun N-terminal kinases (p-JNK), and a class of MAPKs (p-P38). Also, cG&Re suppressed UVB-induced collagen and elastin degradation by decreasing matrix metalloproteinases (MMPs) and nuclear factor kappa light chain enhancer of activated B cells (NF-κB) expression, which is a transcription factor. Similar results were observed in dorsal mouse skin. Taken together, our data indicate that cG&Re prevent UVB-induced skin photo-aging due to collagen/elastin degradation via activation of MAPKs, MMPs, and t...
Program & Abstracts lnternational Seminar EMERGING ISSUES AND TECHNOLOGY DEVELOPMENTS IN FOODS AN... more Program & Abstracts lnternational Seminar EMERGING ISSUES AND TECHNOLOGY DEVELOPMENTS IN FOODS AND INGREDIENTS Jakarta, lndonesia; september 29th - 30th, 2010
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