Articles

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) | DOI: 10.6066/366

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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
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: 10.6066/6955

Abstract

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] Tjahja Muhandri*, Subarna dan Nurheni Sri Palupi Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Bogor   Diterima 28 Maret 2012 / Disetujui 22 Juli 2013 ABSTRACT   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

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Abstract

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 Peningkatan Konsumsi Ikan di Kota Depok Jawa Barat Sokib, Nur; Palupi, Nurheni Sri; Suharjo, Budi
MANAJEMEN IKM: Jurnal Manajemen Pengembangan Industri Kecil Menengah Vol 7, No 2 (2012): Manajemen IKM
Publisher : Institut Pertanian Bogor

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Abstract

Indonesia memiliki potensi ikan yang melimpah, tetapi tidak diikuti dengan tingkat konsumsi ikan dalam negeri yang tinggi. Dalam hal ini, perilaku, persepsi dan preferensi konsumen menjadi penting untuk diketahui. Tujuan penelitian ini menganalisis pola konsumsi ikan di masyarakat, menganalisis persepsi masyarakat terhadap produk ikan, mengidentifikasi preferensi masyarakat terhadap ikan dan menyusun strategi pengembangan peningkatan konsumsi ikan.  Metode dalam kajian menggunakan analisis deskriptif dan analisis logit. Responden dalam kajian berjumlah 120 responden anggota rumah tangga. Hasil kajian menunjukkan pola yang meningkat seiring dengan semakin bertambahnya usia. Pilihan konsumsi ikan dalam bentuk segar mengalami pergeseran menjadi bentuk olahan seiring dengan meningkatnya pendidikan konsumen. Preferensi masyarakat terhadap ikan secara umum menunjukkan pola preferensi yang homogen. Hasil analisis logit dan uji khi kuadrat menunjukkan bahwa hanya terdapat satu faktor yang paling dominan mempengaruhi konsumen untuk mengkonsumsi ikan, yakni usia. Strategi pengembangan produk yang perlu dilakukan adalah mendekatkan ikan segar yang bermutu baik kepada masyarakat dan pengembangan produk olahan ikan bakso ikan, nugget ikan dan ikan kaleng, pengenalan ragam produk olahan dengan media yang tepat, serta mendekatkan ikan kepada masyarakat dengan harga terjangkau
Kelayakan Usaha Budi Daya Rumput Laut Kappaphycus Alvarezii dengan Metode Longline dan Strategi Pengembangannya di Perairan Karimunjawa Setyaningsih, Heryati; Sumantadinata, Komar; Palupi, Nurheni Sri
MANAJEMEN IKM: Jurnal Manajemen Pengembangan Industri Kecil Menengah Vol 7, No 2 (2012): Manajemen IKM
Publisher : Institut Pertanian Bogor

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Abstract

The most widely cultivated seaweed in aquatic Karimunjawa is Kappaphycus alvarezii, because low venture capital, high market demand, low-cost production technology, production cycle is short, post-harvest handling is easy, and simple as well as market share is still open. This study aims to (1) Evaluate the feasibility of seaweed cultivation; (2) Identify factors that influence internal and external business seaweed cultivation; (3) Develop appropriate strategies in business development efforts to the cultivation of seaweed. Financial data were analyzed according to the criteria value NPV, B/C ratio, IRR, PBP, and BEP. Identification of environmental factors was evaluated by IFE dan EFE matrix, mapped to the IE matrix to view the company´s position. Strategy formulation with SWOT and QSP matrix. The result of feasibility analysis showed that seaweed cultivation efforts with longline method financially profitable and feasible. This was indicated by a positive NPV value of 30.81 million rupiah; B/C ratio (2.69), IRR (47.58%); PBP 1.61 years; BEP 13.23 million rupiah or sales of 1,474 kg of dried seaweed. With a total score value of the internal-external matrix of 2.52 and 2.83. The combination of these two values indicates that the position of the business lies in V cells or growth strategies. The most appropriate strategies are the empowerment of members and business groups to increase their business, and increased cultivation of technical skills for the improvement of product quality. These three strategies can be implemented simultaneously as mutually supporting one another.
Strategi dan Prospek Pengembangan Industri Produk Olahan Minyak Pala Dalam Rangka Pemberdayaan Masyarakat di Kabupaten Bogor Lusianah, -; Syamsun, Muhammad; Palupi, Nurheni Sri
MANAJEMEN IKM: Jurnal Manajemen Pengembangan Industri Kecil Menengah Vol 5, No 1 (2010): Manajemen IKM
Publisher : Institut Pertanian Bogor

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Abstract

Nutmeg oil is one of essential oil products of economically important nutmeg commodities. Many of nutmeg oil’s product were used for food’s industry, such as astringent, cosmetics, soap, and medicines. The objectives of this research, were to get a good quality nutmeg oil as raw material for nutmeg oil’s downstream industry, to analize the feasibility of the construction of the industry, and to formulate developing strategy of nutmeg oil’s downstream industry in Bogor Regency. The data were collected by experts use exponential comparisons method (MPE) to choose appropriate destilation method of nutmeg oil, a product that will be develop in Bogor and also potential location to develop the industry’s fabric. To know appropriate strategy to empower the Bogor Regency’s society by means of the industry, first it was necessary to know the position of downstream industry using strengths, weaknesses, opportunities and threats (SWOT) analysis and to formulate appropriate strategy using Analytical Hierarchy Process (AHP). The appropriate destilation method of nutmeg oil that were choosen by experts is direct steam method, the product that were choosen by experts is cosmetic’s product, and the potential location is Ciomas Regency. Based on feasibility analysis nutmeg oil downstream industry has potencial prospect in Bogor Regency. Market aspect shows that the industry is very needed in Bogor.  The human resource aspect also shows that there are a lot of productive ages that can be required in the industry. Financial aspect signed that investation of the industry bring profit based on Net Present Value (NPV) that is Rp. 4.362.473.952, Internal Rate of Return (IRR) 47,2% per year with discount rate 16,5% and 8% per year, Payback Period (PBP) 11,5 month, and Benefit/Cost (B/C) ratio 1,11. SWOT analysis showed that nutmeg oil downstream industry located at second quadrant. It means that the industry supported aggressive strategy, and by used this analysis we can formulate seven alternative strategies. The appropriate strategy to empower The Bogor  Regency’s society by means cosmetic’s industry is extensification of nutmeg area and corporate community relationship.   Key words: developing strategy, downstream industry, feasibility, nutmeg oil, prospect industry
Analisis Persepsi Konsumen terhadap Produk Minyak Sawit Merah Sebagai Minyak Kesehatan (Studi Kasus: Perumahan Ciomas Permai, Bogor) Bardhani, Muhammad Alif; Zakaria, Fransiska R.; Palupi, Nurheni Sri
MANAJEMEN IKM: Jurnal Manajemen Pengembangan Industri Kecil Menengah Vol 4, No 2 (2009): Manajemen IKM
Publisher : Institut Pertanian Bogor

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Abstract

Product of red palm oil is a new product which is still not marketed yet insufficient quantity so that it is not recognized by many people. Because of that, it needs promotion about the benefit and quality for the consumer. The approach in this research is market or selling the product of red palm oil to the respondent through direct marketing (door to door), and at the same time do the analysis of consumer’s perception to the product of red palm oil. In general the aim of this research is to know consumer’s perception in getting decision of buying and strategy alternative which can be done in marketing of red palm oil in Perumahan Ciomas Permai, Bogor. Location of this research is in Perumahan Ciomas Permai, Blok B Desa Ciapus Kecamatan Ciomas Kabupaten Bogor. The method of this research is case study with descriptive and quantitative analysis with multiple regression. The processing and data analysis were done with application of Microsoft Excel, which is shown in the form of tabulation and correlation matrix and analysis multiple regression linear with counting use computer program SPSS. The number of respondent were 35 people who represent middle household. Based on the research, through direct marketing and consumer’s analysis, it was found that there were four factors which influence the process of buying decision red palm oil namely price, color, content of nutrient and the packaging. The strategy of marketing which can be done for the product of red palm oil is maintain and improve the quality of red palm oil (the hygienic control, quality, purity, color and nutrient content), giving a discount in a certain sales, promotion by distributing brochure and leaflet, service of delivery and guarantee the continuity of red palm oil availability.   Key words:       direct marketing, consumer’s analysis, red palm oil, multiple regression linear, decision of buying
Penentuan Umur Simpan dan Pengembangan Model Diseminasi Dalam Rangka Percepatan Adopsi Teknologi Mi Jagung bagi UKM Palupi, Nurheni Sri; Kusnandar, Feri; Adawiyah, Dede Robiatul; Syah, Dahrul
MANAJEMEN IKM: Jurnal Manajemen Pengembangan Industri Kecil Menengah Vol 5, No 1 (2010): Manajemen IKM
Publisher : Institut Pertanian Bogor

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Abstract

Technology of corn noodle, both processed from 100% corn flour and substitution of  wheat flour (by corn flour), was developed by previous researchers but it has not been tested to be applied to the community. The objectives of this study were: (1) identify critical quality parameters and determine the shelf life of corn noodle; (2) to test the production process of dry- and wet-corn on a pilot plant scale and the small industry of wet noodles; and (3) to obtain the quantitative data of consumer acceptance from the wet noodle producers (small-medium enterprise or SMEs) and the consumers. The critical parameters of corn noodles quality during storage were the color, texture (ease of fracture), cooking loss (loss of solids due to cooking), and the degree of rancidity. Based on the aroma parameters, the shelf life of corn noodles on the storage temperature reaches 28oC was 4.6 months. Production of corn noodle routinely has been performed in a pilot plant of SEAFAST Center with a capacity 4 batch per day process. According to the wet noodles producers (small industry), the technology of the 35% substitution of corn noodles (wet noodle) can be directly adopted by SMEs without any change in the production process. The technology of 100% corn noodles can also be adopted with the addition of blanching units before sheeting process. The respondents accept the 35% substitution of corn noodles and considered no different than wheat noodles. Eighty-five percents of meatball noodles SMEs stated that are willing to use the corn wet noodle. Eighty percents of consumer’s meatball noodle said that the wet corn noodle were suitable using for meatball noodles with the acceptance value were close to the wheat noodles.   Keywords: consumer test, corn, noodles, shelf life, SMEs
Change in the profiles lipid, digesta cholesterol and propionic acid of rats fed with of seaweed powder-based diets ., Herpandi; Astawan, Made; Palupi, Nurheni Sri
Jurnal Teknologi Dan Industri Pangan Vol 17, No 3 (2006): 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 (350.562 KB) | DOI: 10.6066/439

Abstract

Community’s consumption pattern with high fat-low fiber has caused the prevalence of degenerative disease, i.e.cardivascular disease. Coronary Heart Disease (CHD) is the first cause of death in Indonesia. Seaweed is a fiber rich food and has a hypocholesterolemic effect. Objectives of the research were to investigate the changes of lipid profiles, digesta cholesterol and propionic acid of rats fed with seaweed powder-based diet. Five groups of six male Sprague Dawley hypercolesterolemia rats were feed by 0% cholesterol and 0% seaweed powder (negative control); 1% cholesterol and 10% Eucheuma cottonii, 1% cholesterol and 10% Gelidium sp,1% cholesterol and 10% Sargassum sp, and 1% cholesterol and 0% seaweed powder (positive control) for 31 days. The experiment result showed that the seaweed powder did not have a significant effect (P>0,05) on the growth and feed consumption, and serum HDL (Hight Density Lipoprotein) but has a significant effect (P
ACIDIC SOAKING AND STEAM BLANCHING RETAIN ANTHOCYANINS AND POLYPHENOLS IN PURPLE Dioscorea alata FLOUR [Perendaman Asam dan Blanching Uap Mempertahankan Antosianin dan Polifenol Tepung Dioscorea alata Ungu] Imanningsih, Nelis; Muchtadi, Deddy; Wresdiyati, Tutik; Palupi, Nurheni Sri; Komari, .
Jurnal Teknologi Dan Industri Pangan Vol 24, No 2 (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 (700.821 KB) | DOI: 10.6066/7677

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Purple Dioscorea alata (DA) tuber has health benefits due to its bioactive anthocyanins, which belong to polyphenolic group. Tuber is commonly made into flour to optimize its uses, however, the anthocyanins undergo significant degradation during processing because of the endogenous polyphenol oxidase activities. This research investigated factors that retain anthocyanins and polyphenols in the purple DA flour as well as its antioxidant capacity. The types of treatments during milling process should be taken into account; for instance, soaking in citric acid and blanching in order to preserve the bioactive compounds. To examine the inhibitory effects of acidic soaking and steam blanching on polyphenol oxidase activities, these experiments used four levels of citric acid (0, 0.25, 0.5, and 1%) and two levels of steam blanching time course (5 and 10 minutes). It was found that steam blanching for 5 or 10 minutes could reduce the activity of polyphenol oxidase, and consequently, retard the oxidation process and retain the polyphenolic compounds. Soaking the purple DA slices into a 1% citric acid solution followed by steam blanching for 10 min resulted in the highest total anthocyanins (104.36 mg/100 g), polyphenols (198.52 mg equivalent gallic acid/100 g), with an antioxidant capacity of 1.300 mg trolox equivalent/100 g. This study showed that the retention of bioactive compounds of DA tuber through soaking the tuber slices in solution containing inexpensive chemicals like citric acid at low concentrations, combined with 10 minutes of steam blanching resulted in flour containing total anthocyanins and phenolic as high as 44.51% and 62.58% of fresh tuber, respectively.