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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 : JURNAL PANGAN DAN GIZI

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Abstract

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.
Produksi konsentrat karetenoid dari fraksi cair minyak menggunakan metode kromotografi Wulandari, Nur
Jurnal Ilmu Pertanian Indonesia Vol 12, No 1 (2007): Jurnal Ilmu Pertanian Indonesia
Publisher : Institut Pertanian Bogor

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Abstract

This research was aimed to obtain an optimum conditions for production of liquid fraction of crude palm (CPO) containing high concentration of  carotenoids,as well as to get  the optimum condition on production o carotenoids concentrate, by  using adsorption column chromatography method at laboratory scale. Adsorbent used  were rice hull ash and silica gel.  In order to get  high amount of carotenoids on liquid fraction of palm o the   palm oil was  treated with  n-hexane and   was  mixed by  using shaker.  Based  on  recovery and  tot carotenoids parameters contained in the  liquid fraction, the optimum condition to get high total carotenoids o liquid fraction was shown when employing 50% hexane,mixing at 200 rpm for 10 minutes,and decanting for days  at ambient temperatures. The  palm oil liquid fraction contained 275 ppm carotenoids with 81.0 recovery. The  next step   was the separation of  carotenoids from other components of palm oil by  usin adsorption column chromatography method with  rice hull ash  and  silica   gel  as  adsorbents. The optimu condition on  separation were found by  using ratio of rice hull ash:silica gel  30:10, which produced total corotenoids  of 317.2 11g   and   recovery  of   carotenoids  of   41.7%. The final  concentration in  carotenoi concentrate was 1865.9 ppm,4 times higher than the initial concentration in CPO. Key words: carotenoids,palm oil,adsorption column hromatography
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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.6066/4274

Abstract

SIFAT FISIK MINYAK SAWIT KASAR DAN KORELASINYA DENGAN ATRIBUT MUTU  [Physical Properties of Crude Palm Oil and Their Correlations to the Quality Attributes] Nur Wulandari1,2)*, Tien R. Muchtadi1), Slamet Budijanto1), dan Sugiyono1) 1) Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor 2) South East Asian Food and Agricultural Science and Technology (SEAFAST) Center, LPPM, Institut Pertanian Bogor   Diterima 12 Agustus 2011 / Disetujui 29 November 2011 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.   Key words: palm oil, quality, physical property, rheology
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 | DOI: 10.6066/6144

Abstract

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] Sugiyono1,2)*, Mario Wibowo1), Soenar Soekopitojo2), dan Nur Wulandari1,2) 1) Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Bogor 2) Southeast Asian Food and Agricultural Science and Technology (SEAFAST) Center, Institut Pertanian Bogor, Bogor   Diterima 08 Oktober 2010 / Disetujui 30 April 2012 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/SMP and solid fat content/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.   Key words: enzymatic interesterification, red palm oil, solid fat content, spread stock, batch-type reactor ABSTRAK   Pada penelitian ini dilakukan interesterifikasi enzimatik minyak sawit merah (campuran olein minyak sawit merah (RPO) dan stearin minyak sawit merah (RPS) dengan perbandingan berat 1:1) dan minyak kelapa dalam beberapa perbandingan menggunakan enzim lipase non-spesifik terimobilisasi dari Candida antartica (Novopzyme 435) untuk membuat bahan baku spreads. Reaksi interesterifikasi dilakukan pada reaktor batch. Campuran RPO/RPS dan minyak kelapa dengan perbandingan berat  77,5 : 22,5 dan 82,5 : 17,5 digunakan sebagai bahan baku reaksi interesterifikasi pada tiga lama waktu yang berbeda yaitu 2, 4, dan 6 jam.  Reaksi interesterfikasi dilakukan pada suhu 60oC, kecepatan agitasi 200 rpm dan konsentrasi enzim terimobilisasi 10%. Produk interesterifikasi dianalisa karateristik fisiknya (titik leleh dan kadar lemak padat) dan karakteristik kimianya (kadar karoten, kadar air, dan kadar asam lemak bebas).  Semua produk hasil interesterifikasi memiliki  SMP dan SFC yang lebih rendah dari campuran bahan bakunya. Nilai SMP dan SFC meningkat dengan bertambahnya lama reaksi.  Nilai SMP berkisar  30,8°C - 34,9°C. Retensi karoten berkisar 74,80% - 81,08%. Kadar air dan kadar asam lemak bebas meningkat dengan bertambahnya lama reaksi.  Produk hasi interesterfikasi memiliki sifat fisik yang dikehendaki untuk penggunaan sebagai bahan baku spreads kaya karoten.   Kata Kunci: interesterifikasi enzimatik, minyak sawit merah, kadar lemak padat, bahan baku spreads, reaktor batch
Hysteresis Phenomena of Moisture Sorption Isotherm in Amylose, Amylopectin, Protein, and Cellulose Wulandari, Nur; Soekarto, Soewarno T
Jurnal Teknologi Dan Industri Pangan Vol 14, No 1 (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: 10.6066/651

Abstract

Hysteresis phenomena of four basic food compounds (amylose, amylopectin, casein, and cellulose) were studied after 9 days equilibration in descicators at 28oC. Adsorption experiments started from 2% moisture content and desorption from wetted samples with excessive moisture. In starch and protein, the hysteresis occurred in the middle range of the sorption isotherm in the range of 10 - 90% RH and no hysteresis at the lowest and highest ranges of RH. While in cellulose hysteresis started at about 10% RH and was increasing to the saturated RH. Analyses of stratified bound water using sorption isotherm data revealed that from the four samples, the desorption monolayer and secondary bound water fractions were higher than those of adsorption. However, the tertiary bound water fractions of desorption were lower than those of adsorption, except from the cellulose sample. Key words : Hysteresis, isotherm, starch, protein, and cellulose
“ANALISIS PENGARUH KUALITAS PRODUK, KUALITAS PELAYANAN DAN LOKASI TERHADAP KEPUASAN KONSUMEN (Studi Kasus Pada Konsumen KOPIKITA Semarang).” Wulandari, Nur; Mudiantono, Mudiantono
Diponegoro Journal of Management Volume 2, Nomor 3, Tahun 2013
Publisher : Faculty of Economics and Business Diponegoro University

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This study aims to determine how big the influence of product quality, service quality, andlocation to consumer satisfaction on KOPIKITA. The problem that facing by KOPIKITA isconsumer’s satisfaction which decreasing, as seen from a lot of complain received from customer.And this research also aims to analyze the most dominant factors that influence on consumersatisfaction of KOPIKITA.Population of this research are consumers of KOPIKITA. Samples were taken of 100respondents by using non-probability sampling technique with purposive sampling approach. Datawas collected by using a survery method through quetionnaires which were filled out byconsumers. Then, the obtained data were analyzed using multiple regression analysis. Thisanalysis includes: validity test,reliability test, classic assumption test, multiple regression analysis,hypothesis testing through the t test and F test, and coefficient of determination analysis (R²).From the analysis result, the indicators in this study are valid and reliables. The mostdominant factor that influence on consumer satisfaction is product quality follow the servicequality, and the last is location. Then though the F Test can be seen that the independent variablesfeasible to test the dependent variable. The result of Adjusted R Square is 55%, it means thatindependent variable can explain about 45% of dependent variable.
Produksi konsentrat karetenoid dari fraksi cair minyak menggunakan metode kromotografi Wulandari, Nur
Jurnal Ilmu Pertanian Indonesia Vol 12, No 1 (2007): Jurnal Ilmu Pertanian Indonesia
Publisher : Institut Pertanian Bogor

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Abstract

This research was aimed to obtain an optimum conditions for production of liquid fraction of crude palm (CPO) containing high concentration of  carotenoids,as well as to get  the optimum condition on production o carotenoids concentrate, by  using adsorption column chromatography method at laboratory scale. Adsorbent used  were rice hull ash and silica gel.  In order to get  high amount of carotenoids on liquid fraction of palm o the   palm oil was  treated with  n-hexane and   was  mixed by  using shaker.  Based  on  recovery and  tot carotenoids parameters contained in the  liquid fraction, the optimum condition to get high total carotenoids o liquid fraction was shown when employing 50% hexane,mixing at 200 rpm for 10 minutes,and decanting for days  at ambient temperatures. The  palm oil liquid fraction contained 275 ppm carotenoids with 81.0 recovery. The  next step   was the separation of  carotenoids from other components of palm oil by  usin adsorption column chromatography method with  rice hull ash  and  silica   gel  as  adsorbents. The optimu condition on  separation were found by  using ratio of rice hull ash:silica gel  30:10, which produced total corotenoids  of 317.2 11g   and   recovery  of   carotenoids  of   41.7%. The final  concentration in  carotenoi concentrate was 1865.9 ppm,4 times higher than the initial concentration in CPO. Key words: carotenoids,palm oil,adsorption column hromatography
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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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.
Hysteresis Phenomena of Moisture Sorption Isotherm in Amylose, Amylopectin, Protein, and Cellulose Wulandari, Nur; Soekarto, Soewarno T
Jurnal Teknologi dan Industri Pangan Vol 14, No 1 (2003): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

Hysteresis phenomena of four basic food compounds (amylose, amylopectin, casein, and cellulose) were studied after 9 days equilibration in descicators at 28oC. Adsorption experiments started from 2% moisture content and desorption from wetted samples with excessive moisture. In starch and protein, the hysteresis occurred in the middle range of the sorption isotherm in the range of 10 - 90% RH and no hysteresis at the lowest and highest ranges of RH. While in cellulose hysteresis started at about 10% RH and was increasing to the saturated RH. Analyses of stratified bound water using sorption isotherm data revealed that from the four samples, the desorption monolayer and secondary bound water fractions were higher than those of adsorption. However, the tertiary bound water fractions of desorption were lower than those of adsorption, except from the cellulose sample. Key words : Hysteresis, isotherm, starch, protein, and cellulose
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: 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