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BIOENKAPSULASI PROBIOTIK (Lactobacillus casei) DENGAN POLLARD DAN TEPUNG TERIGU SERTA PENGARUHNYA TERHADAP VIABILITAS DAN LAJU PENGASAMAN [Bioencapsulation of Prebiotics (Lactobacillus casei) with Pollard and Wheat Flour and its Roles for the Acidificati] ,, Widodo; ,, Soeparno; Wahyuni, Endang
Jurnal Teknologi Dan Industri Pangan Vol 14, No 2 (2003): 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 | DOI: 10.6066/7001

Abstract

BIOENKAPSULASI PROBIOTIK (Lactobacillus casei) DENGAN POLLARD DAN TEPUNG TERIGU SERTA PENGARUHNYA TERHADAP VIABILITAS DAN LAJU PENGASAMAN [Bioencapsulation of Prebiotics (Lactobacillus casei) with Pollard and Wheat Flour and its Roles for the Acidification Rate and Viability] An experimental was conducted in order to investigate the viability of bio-encapsulated probiotics Lactobacillus casei during yoghurt fermentation. Yoghurt fermentation was prepared on pasteurized 18% of skim milk medium and inoculated with 6% (v/v) of starters consisting of Lactobacillus bulgaricus. Streptococcus thermophillus and Lactobacillus casei with the proportion of 1:1:1 (v/v/v). Fermentation was conducted until the pH reached 4.5. Bioencapsulation was carried out through the formation of calcium-alginate bead gels with the addition of pollard or wheat flour. The results showed that bio-encapsulated probiotics took longer time (10 hours) to reach pH 4.5 as compared to non-bio-encapsulated  one (9 hoours). It also showed that bio-encapsulated probiotics with pollard resulted in a higher cell viabilyty after fermentation namely at 2.4 x 108 celss/g as compared to that encapsulated with wheat flour at 9.3 x 107 cells/g. Bio- encapsulation with pollard was able to maintain viability of prebiotics at 9.37 x 107 cells/g as compared to that of wheat flour and non filler encapsulation at 1.07 x 107 and 1.48 x 106 cells/g respectively. It was shown that alginate bio- encapsulation with addition of 2% (v/v) pollard or wheat flour can maintain probiotics viability up to 4 weeks. Keywords: bioencapsulation, probiotics viability, yoghurt fermentation
Production of Yoghurt Shiitake (Yoshitake) as a Dairy-Based Nutraceutical Food ., Indratininingsih; ., Widodo; Salasia, Siti Isrima Oktavia; Wahyuni, Endang
Jurnal Teknologi Dan Industri Pangan Vol 15, No 1 (2004): 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 | DOI: 10.6066/540

Abstract

The objective of this project was to produce shiitake-containing yoghurts as nutraceutical food. Preliminary analysis was conducted to measure nutrient contents of shiitake followed by evaluation of shiitake’s addition on the growth of yoghurt bacteria and probiotics. Yoghurt fermentation was conducted at 420C until pH reached 4.5. Culture starter used were Lactobacillus bulgaricus, Streptococcus thermophillus and Lactobacillus casei with proportion of 1:1:1. During fermentation, acidification rate, pH, titratable acidity, total of yoghurt bacteria, total of probiotics, and concentration of lentinan in the products were measured. The result showed that shiitake powder contains crude protein (22.35%), starch (16,66%), fat (11,56%), ash (7.73%), dry matter (87.57%), dietary fibre (33.35%) and unsoluble dietary fibre (5.45%). The result also showed that supplementation of 4% shiitake powder support the growth of probiotics L. casei and resulting in growth optimum at 1.26 x 109 cells/ml and 2.86 x 109 cells/ml after incubation of 6 and 10 hours respectively. Time needed to reach pH 4.5 of yoghurt supplemented with 4% shiitake powder was achieved after 7 hours of incubation as compared to 8 hours for the unsupplemented one. Total number of probiotics after fermentation of yoghurt with 4% shiitake was higher (7.16 x 109 cells/ml) as compared to the control at 5.3 x 109 cells/ml. Lentinan analysis in yoghurt showed that supplementation 4% of shiitake powder resulted in the highest lentinan accumulation at 22.8% compared with 2.3% for control and 2.9% for 2% shiitake supplementation. It can be concluded that yoghurt shiitake could be applied as nutrient food due to its high nutritious and lentinan content in the product. Key words : Yoghurt, shiitake, nutraceutical food
KUALITAS EGGURT KERING DENGAN BAHAN DASAR SUSU DAN BERBAGAI MACAM BIJI-BIJIAN (Indratiningsih), Indratiningsih; (Nurliyani), Nurliyani; (Rihastuti), Rihastuti; Wahyuni, Endang; (Widodo), Widodo
Buletin Peternakan Vol 35, No 2 (2011): Buletin Peternakan Vol. 35 (2) Juni 2011
Publisher : Fakultas Peternakan UGM

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (497.301 KB) | http://journal.ugm.ac.id/index.php/buletinpeternakan/article/view/597

Abstract

This study aimed to determine the chemical, sensory, and microbiological quality of eggurt that was mixed with various grains of sesame, green bean, and black soybean. The addition of grains starch was intended to improve thechemical and sensory quality, as well as to maintain the viability of lactic acid bacteria (LAB) during drying. Eggurt was prepared by fermented milk and albumen inoculated with 5% Lactobacillus bulgaricus and Streptococcusthermophillus (1:1) and incubated at 42°C to form a curd or the pH reached 4.5. Milk and albumen were pasteurized separately. Milk was pasteurized at temperature of 85°C for 30 minutes, while the albumen was pasteurized attemperature of 63°C for 5 minutes. Dried eggurt was produced by mixing of eggurt and blended grain with a ratio of 2:1, and then dried at 50oC for 16 hours. After dried, the eggurt products were then sampled for chemical, sensory andmicrobiological analysis. The results showed that eggurt mixed with sesame seeds had a highest score on texture (47.50), aceptability (43.06) and total lactic acid bacteria (5.67 log CFU/g) than eggurt mixed with black soybeans andgreen beans, while eggurt mixed with black soybean had a highest score (P<0.01) on acidity (43.85), fat (9.13%) and protein content (33.06%). There was no different effect between grain sources on degree of sweetness, lactoseconcentration, pH and acidity levels. It can be concluded that eggurt-sesame has the best sensory and microbiological quality, while the best chemical quality was obtained from eggurt-black soybeans.(Keywords: Quality, Dried eggurt, Milk, Sesame, Green beans, Black soybeans)
Dampak Kemacetan di Jalan Tol Brebes Timur Sari, Mustika; Saidah, Deslida; Wahyuni, Endang
JURNAL MANAJEMEN TRANSPORTASI & LOGISTIK Vol 5, No 1 (2018): MARET
Publisher : Sekolah Tinggi Manajemen Transportasi (STMT) Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25292/j.mtl.v5i1.217

Abstract

The purpose of this research is to know the congestion on the street toll road users. The problem in this research is the congestion and its impact on the road users, and how the solution to the congestion on the Brexit toll during Lebaran holiday season 2016. Population The study was conducted at East Brebes toll gate where the researcher distributed questionnaires to 80 respondents by purposive sampling method. Data analysis techniques use validity and reliability, simple linear regression, correlation coefficient, determinant coefficient, and hypothesis test. The result showed that there was a positive influence between congestion (X) and road users (Y), road congestion variation due to other factors of 95.4% while the rest of 4.6% was determined by other factors. With the probability significance of 0.005 t table> t table, it is concluded that individually the variables of congestion can affect the variables of users of toll road.
IDENTIFIKASI LANSEKAP ELEMEN SOFTSCAPE DAN HARDSCAPE PADA TAMAN BALEKAMBANG SOLO Wahyuni, Endang; Qomarun, Qomarun
Sinektika Vol 13, No 2: Juli 2013
Publisher : Universitas Muhammadiyah Surakarta

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Abstract

Penelitian ini bertujuan untuk mengidentifikasi ketepatan pemilihan dan penataan lansekap pada Taman Balekambang, Solo. Studi difokuskan pada elemen softscape dan hardscape di taman yang mempunyai luas sekitar 9,8 hektar itu. Aspek yang dikaji meliputi fungsi dan perannya dalam kaitannya dengan RTH (Ruang Terbuka Hijau). Penelitian menggunakan paradigma rasionalistik, dengan metode deskriptif-komparatif, yaitu dengan membandingkan antara kondisi faktual dengan regulasi atau referensi yang berkaitan. Selain narasi, pembahasan juga disajikan dalam bentuk tabulasi dan grafis. Hasil penelitian menunjukkan bahwa elemen softscape di Taman Balekambang secara garis besar mampu memenuhi kategori RTH. Namun demikian, untuk elemenhardscapenya, Taman Balekambang belum memenuhi standar  kelengkapan yang dibutuhkan. Elemen softscape diketemukan kurang lebih 84 jenis tanaman, yang hampir semua sudah memenuhi syarat standar pemilihan tanaman. Keragaman karakter pohon ditemukan dalam bentuk tajuk indah (16,7%), semak berdaun indah (16,7%), pohon berbuah (35,7%), pohon beraroma (2,4%), pohon berbunga indah (5,6%), pohon berdaun indah (38,1%), peneduh (32,2%), perdu bunga indah (2,4%), rambat (2,4%) dan semak berbunga indah (5,6%). Selanjutnya, rekomendasi dari riset ini adalah pada upaya-upaya terkait pemeliharaan elemen softscape dan penyempurnaan elemen hardscape.
Jasa Pelayanan Bandara Halim Perdana Kusuma dan Bandara Husein Sastranegara Andri, Andri; Kasim, Roswan; Wahyuni, Endang
JURNAL MANAJEMEN TRANSPORTASI & LOGISTIK Vol 3, No 1 (2016): JURNAL MANAJEMEN TRANSPORTASI & LOGISTIK
Publisher : STMT Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

The study entitled “Analysis Comparison of Satisfaction Passenger Against the Service Halim Perdana Kusuma Airport in Jakarta and Bandung Husein Sastranegara Airport in 2015” was conducted to determine and analyze the quality comparison service consisting of responsiveness, assurance, tangibles, empathy and reliability to consumer satisfaction on Hussein Airport Sastranegara and Halim Perdana Kusuma Airport. This study was conducted to determine and analyze the dominant service quality dimensions that influence satisfaction. The benefits of this research is to get a general idea about the services at Soekarno Hatta and Halim Perdana Kusuma Airport in Jakarta. To determine the level of satisfaction of passengers on each variable services at Bandung Husein Sastranegara Airport and Halim Perdana Kusuma Airport. Keywords : airport, satisfaction of passengers, service and performance
BIOENKAPSULASI PROBIOTIK (Lactobacillus casei) DENGAN POLLARD DAN TEPUNG TERIGU SERTA PENGARUHNYA TERHADAP VIABILITAS DAN LAJU PENGASAMAN [Bioencapsulation of Prebiotics (Lactobacillus casei) with Pollard and Wheat Flour and its Roles for the Acidificati] ,, Widodo; ,, Soeparno; Wahyuni, Endang
Jurnal Teknologi dan Industri Pangan Vol 14, No 2 (2003): 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

Abstract

BIOENKAPSULASI PROBIOTIK (Lactobacillus casei) DENGAN POLLARD DAN TEPUNG TERIGU SERTA PENGARUHNYA TERHADAP VIABILITAS DAN LAJU PENGASAMAN [Bioencapsulation of Prebiotics (Lactobacillus casei) with Pollard and Wheat Flour and its Roles for the Acidification Rate and Viability] An experimental was conducted in order to investigate the viability of bio-encapsulated probiotics Lactobacillus casei during yoghurt fermentation. Yoghurt fermentation was prepared on pasteurized 18% of skim milk medium and inoculated with 6% (v/v) of starters consisting of Lactobacillus bulgaricus. Streptococcus thermophillus and Lactobacillus casei with the proportion of 1:1:1 (v/v/v). Fermentation was conducted until the pH reached 4.5. Bioencapsulation was carried out through the formation of calcium-alginate bead gels with the addition of pollard or wheat flour. The results showed that bio-encapsulated probiotics took longer time (10 hours) to reach pH 4.5 as compared to non-bio-encapsulated  one (9 hoours). It also showed that bio-encapsulated probiotics with pollard resulted in a higher cell viabilyty after fermentation namely at 2.4 x 108 celss/g as compared to that encapsulated with wheat flour at 9.3 x 107 cells/g. Bio- encapsulation with pollard was able to maintain viability of prebiotics at 9.37 x 107 cells/g as compared to that of wheat flour and non filler encapsulation at 1.07 x 107 and 1.48 x 106 cells/g respectively. It was shown that alginate bio- encapsulation with addition of 2% (v/v) pollard or wheat flour can maintain probiotics viability up to 4 weeks. Keywords: bioencapsulation, probiotics viability, yoghurt fermentation
PELAYANAN BANDAR UDARA HALIM PERDANA KUSUMA DAN BANDAR UDARA HUSEIN SASTRANEGARA Andri, Andri; Kasim, Roswan; Wahyuni, Endang
JURNAL MANAJEMEN TRANSPORTASI & LOGISTIK Vol 3, No 1 (2016): MARET
Publisher : Sekolah Tinggi Manajemen Transportasi (STMT) Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25292/j.mtl.v3i1.143

Abstract

The study entitled “Analysis Comparison of Satisfaction Passenger Against the Service Halim Perdana Kusuma Airport in Jakarta and Bandung Husein Sastranegara Airport in 2015” was conducted to determine and analyze the quality comparison service consisting of responsiveness, assurance, tangibles, empathy and reliability to consumer satisfaction on Hussein Airport Sastranegara and Halim Perdana Kusuma Airport. This study was conducted to determine and analyze the dominant service quality dimensions that influence satisfaction. The benefits of this research is to get a general idea about the services at Soekarno Hatta and Halim Perdana Kusuma Airport in Jakarta. To determine the level of satisfaction of passengers on each variable services at Bandung Husein Sastranegara Airport and Halim Perdana Kusuma Airport.
KUALITAS EGGURT KERING DENGAN BAHAN DASAR SUSU DAN BERBAGAI MACAM BIJI-BIJIAN (Indratiningsih), Indratiningsih; (Nurliyani), Nurliyani; (Rihastuti), Rihastuti; Wahyuni, Endang; (Widodo), Widodo
Buletin Peternakan Vol 35, No 2 (2011): Buletin Peternakan Vol. 35 (2) Juni 2011
Publisher : Faculty of Animal Science, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (497.301 KB) | DOI: 10.21059/buletinpeternak.v35i2.597

Abstract

This study aimed to determine the chemical, sensory, and microbiological quality of eggurt that was mixed with various grains of sesame, green bean, and black soybean. The addition of grains starch was intended to improve thechemical and sensory quality, as well as to maintain the viability of lactic acid bacteria (LAB) during drying. Eggurt was prepared by fermented milk and albumen inoculated with 5% Lactobacillus bulgaricus and Streptococcusthermophillus (1:1) and incubated at 42°C to form a curd or the pH reached 4.5. Milk and albumen were pasteurized separately. Milk was pasteurized at temperature of 85°C for 30 minutes, while the albumen was pasteurized attemperature of 63°C for 5 minutes. Dried eggurt was produced by mixing of eggurt and blended grain with a ratio of 2:1, and then dried at 50oC for 16 hours. After dried, the eggurt products were then sampled for chemical, sensory andmicrobiological analysis. The results showed that eggurt mixed with sesame seeds had a highest score on texture (47.50), aceptability (43.06) and total lactic acid bacteria (5.67 log CFU/g) than eggurt mixed with black soybeans andgreen beans, while eggurt mixed with black soybean had a highest score (P<0.01) on acidity (43.85), fat (9.13%) and protein content (33.06%). There was no different effect between grain sources on degree of sweetness, lactoseconcentration, pH and acidity levels. It can be concluded that eggurt-sesame has the best sensory and microbiological quality, while the best chemical quality was obtained from eggurt-black soybeans.(Keywords: Quality, Dried eggurt, Milk, Sesame, Green beans, Black soybeans)
BAKAWUAH: SEBUAH KARYA SENI YANG BERANGKAT DARI TRADISI MAKAN BAKAWUAH DI NAGARI ANDALEH BARUAH BUKIT KEDALAM WUJUD KARYA TARI Wahyuni, Endang; Loravianti, Susasrita; Martion, Martion
Gorga Jurnal Seni Rupa Vol 7, No 2 (2018): Gorga Jurnal Seni Rupa
Publisher : Jurusan Seni Rupa Unimed

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24114/gr.v7i2.11002

Abstract

AbstrakKarya tari yang berjudul “Bakawuah” merupakan sebuah karya seni yang berangkat dari tradisi Makan Bakawuah yang terdapat di daerah nagari Andaleh Baruah Bukit. Tradisi Makan Bakawuah merupakan ungkapan rasa syukur kepada allah SWT. Makan Bakawuah dilakukan Setelah musim panen padi berakhir, masyarakat  setempat merayakan masa panen dengan makan bersama yang di sebut dengan makan Bakawuah yang bertujuan untuk menjaga kebersamaan serta sebagai pusat informasi pertanian. Tetapi, pada zaman sekarang makan Bakawuah yang dilakukan oleh masyarakat Jorong Andaleh sudah mulai memudar yang berpengaruh pada interaksi masyarakat satu sama lain. Semua ini terjadi karena perkembangan teknologi yang berdampak terhadap kelangsungan hidup masyarakat yang tidak lagi bekerja dengan cara bersama-sama. Adanya pengaruh teknologi mesin bajak sawah memberikan dampak terhadap dunia pertanian sehingga interaksi sesama mereka mulai berkurang. Metode penggarapan dilakukan pengumpulan data-data yang terkait dengan ide dan garapan, riset lapangan, wawancara, serta membaca buku-buku yang terkait dengan tradisi makan bakawuah. Kemudian dilanjutkan dengan proses penciptaan antara lain persiapan awal turun kelapangan, eksplorasi, improvisasi, komposisi/pembentukan, evaluasi serta persiapan pertunjukan. Untuk melahirkan dalam sebuah koreografi, pengkarya menggunakan tema non literer yang menggambarkan kehidupan dan perjuangan yang menggunakan tipe dramatic. Kata Kunci: koreografi tari, makan bakawuah, budaya, teknologi AbstractThe dance entitled "Bakawuah" is a work of art that departs from the tradition of makan bakawuah that can be found in the area of Nagari Andaleh Baruah Bukit. The tradition of makan bakawuah is an expression of gratitude to Allah SWT. After the rice harvest season ends the local community celebrates the harvest by eating together, called makan bakawuah, which aims to maintain togetherness and functions as the centre for agricultural information. However, nowadays the makan bakawuah tradition that is performed by the people of. Jorong Andaleh has begun to fade, affecting interaction of the community with each other. All of this has happened because of technological developments that have had an impact on the survival of people who no longer work in a communal way. Rice paddy plow machines and technology has had an impact on the world of agriculture, so much so that interaction between the farmers and community has began to diminish. The methods used to collect data included, collecting data relating to the ideas and work, field research, interviews, and reading books related to the tradition of makan bakawuah. This was then proceed by the creative processes, including the initial preparation of the fieldwork, exploration, improvisation, composition, performance evaluation and preparation. To create this choreography, the artist used non-literary themes that describe life and struggles of the dramatic tupe. Keywords: dance choreography, makan bakawuah, culture, technology