Noor Harini

Universitas Muhammadiyah Malang

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Rista Anggriani

Universitas Muhammadiyah Malang

Damat Damat

Universitas Muhammadiyah Jember

Vritta Amroini Wahyudi

Universitas Muhammadiyah Malang

Warkoyo Warkoyo

Universitas Muhammadiyah Malang

Desiana Nuriza Putri

Universitas Muhammadiyah Jember

Hanif Alamudin Manshur

Universitas Muhammadiyah Malang

Sri Winarsih

Universitas Muhammadiyah Malang

Mochammad Wachid

Universitas Muhammadiyah Jember

Roy Hendroko Setyobudi

Universitas Darma Persada

Desiana Nuriza Putri

Universitas Muhammadiyah Malang

Cooperative Institutions

Hashemite University

120

Indonesia University of Education

109

State University of Medan

109

Universitas Muhammadiyah Malang

Universitas Muhammadiyah Jember

Padjadjaran University

University of Brawijaya

National Research Centre

University of Indonesia

IPB University

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Jordan Journal of Biological Sciences (2021)

Setya Diky Novita Diningrat Marsal Harahap Ayu Zulfahri Chika Ikele

well known in the established area may be used, if appropriate.

10.54319/jjbs/1405

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KARAKTERISASI ENZIM KITINASE HASIL ISOLASI DARI KULTUR MURNI BAKTERI Vibrio fluvialis

Christina Tri Martiningrum Noor Harini

This research was done to characterize chitinase isolated from Vibrio fluvialis by determining optimum condition (pH; temperature; incubation time) and kinetic parameters. Chitinase (EC 3.2.1.14) catalyze hydrolytic cleavage of the b-1,4-glicosidic bond in chitin by releasing N-acetyl-D-glucosamine. The isolation of chitinase was started by inoculating culture of Vibrio fluvialis into liquid medium for 34 hours. (Penulis: Mahasiswa PPs-Universitas Brawijaya Malang)

Chitinase

Isolation

Incubation period

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Pangan Fungsional Makanan untuk Kesehatan

UMM Press eBooks (2015)

Noor Harini Warkoyo Warkoyo David Hermawan

Pangan tradisional adalah makanan dan minuman yang biasa dikonsumsi oleh masyarakat tertentu, dengan citarasa khas yang diterima oleh masyarakat tersebut. Bagi masyarakat Indonesia umumnya amat diyakini khasiat aneka pangan tradisional, seperti tempe, bawang putih, madu, kunyit, jahe, kencur, temu lawak, asam Jawa, sambiloto, daun beluntas, daun salam, cincau, dan aneka herbal lainnya. Jamu sebagai racikan aneka herbal berkhasiat sangat popular di Indonesia. Banyak pihak yang terlibat pada pangan fungsional, diantaranya adalah produsen, konsumen, Pemerintah dan stakeholder lain yang terkait termasuk Perguruan Tinggi dapat membantu memberi solusi dengan kemampuan di bidang keilmuan sesuai Tridharma PT untuk pendidikan/pengajaran, penelitian dan pengabdian kepada masyarakat. Dengan demikian akan tercapai masyarakat Indonesia yang sehat dan sejahtera lahir dan batin.

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Citations (14)

Kajian Ekstraksi Karagenan Berdasarkan Variasi Rasio Rumput Laut (Eucheuma cottonii) dengan Nira Siwalan (Borrasus flaberina L.) dan Lama Perendaman serta Aplikasinya pada Bubuk Jelly Drink Nanas (Ananas comosus)

Food Technology and Halal Science Journal (2020)

Alfajri Ula Ashfarina Noor Harini Listiari Hendraningsih

The extraction of carrageenan by Eucheumma cottonii using siwalan neera as a solvent which contains pottasium 236mg per 100g and others mineral. Carragenan extract applied on pineapple jelly drink powder as a gelling agent by different concentration. This research was conducted into two stages by 3 times repitition. First, carrageenan extraction using a Factorial Randomized Block Design (RBD) consisting of 2 factors. The first factor is the ratio of seaweed with neera siwalan (S) (1:10, 1:20, 1:30) and second factor is extraction time (T) (60 minutes, 90 minutes, and 120 minutes). Extract of carrageenan was analyzed on yield, viscosity, gel strength, moisture content and ash content. The second stage is application of carrageenan extract on pineapple jelly drink powder (K) with carrageenan concentration differently (K) of 0.5%, 1%, 1.5%, 2%, 2.5%. The parameters analyzed in the second stage are viscosity, gel strength, syneresis, and organoleptic (taste, suction power, and mouthfeel). The results shows that there was a significant effect on the Siwalan neera ratio on the carrageenan produced on yield, viscosity, gel strength, water content. The best carrageenan at stage 1 was produced from the treatment of seaweed and neera siwalan ratio 1:30 with extraction time of 120 minutes (S3T3), namely yield 82.87%, moisture content 15.3%, ash content 15.97%, gel strength 102.95 g/cm2 and 5,3 cP viscosity. The addition of the best extract carrageenan to pineapple jelly drink and it was obtained the best result namely the addition of carrageenan 1% (K2) with viscosity of 2.3 cP, gel strength 8.6615 g/cm2, sineresis (24 hours) 0.9183%, sineresis (48 Hours) 3.5430%, and sineresis (72 Hours) 5.1905%, taste 3.3 (enough in tasting), suction power 3.75 (easy to suck) and mouthfeel 2.9 (enough to feel the gel).

Organoleptic

Carrageenan

Syneresis

10.22219/fths.v3i2.13214

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Study of Protein Concentrate from Flying Fish Roe Filament and its Application for Nutrified Rice-Corn Milk

Current Research in Nutrition and Food Science Journal (2022)

Vritta Amroini Wahyudi Noor Harini Hanif Alamudin Manshur Mochammad Wachid Afifah Nuril Aini

One of the interesting marine products to be explored is flying fish (Hirundichthys oxycephalus) roes. The flying fish roe is usually called tobiko. The aim of this study is to extract protein from tobiko filaments using an isoelectric point approach, analyze their chemical properties, and apply them to the nutrification of rice-corn milk. Extraction of tobiko filaments using an isoelectric point approach resulted in an optimal pH of 8.5 based on the protein content (73.52 ± 0.07 %). Extraction under alkaline conditions (pH 8.5) resulted in a protein concentrate yield of 9.04% and an insoluble portion of 69.79%. That protein concentrate showed 15 amino acid, leucin (5.86 ± 0.01%), lycin (3.69 ± 0.02%), valin (3.41 ± 0.02%), isoleucine (3.33 ± 0.01%), threonine (2.86 ± 0.01%), phenylalanine (2.30 ± 0.02%), histidine (1.38 ± 0.01%), and methionine (1.21 ± 0.01%), glutamate (7.08 ± 0.01%), arginine (6.11 ± 0.01%), alanine (3.82 ± 0.01%), aspartic acid (3.75 ± 0.01%), serine (3.05 ± 0.02%), glycine (1.84 ± 0.01%), and tyrosine (1.46 ± 0.01%). The addition of protein concentrate from tobiko filament showed an increase in protein content in rice-corn milk so the purpose of nutrification in this study was successful. The best formulation is in the composition of rice: corn: protein concentrate (15:5:3%) with details of moisture content 65.07 ± 0.02%, ash content 0.50 ± 0.01%, the lipid content 0.28 ± 0.02%, the protein content 21.18 ± 0.02 %, the carbohydrate content 12.95 ± 0.02%, with a total energy 278.13 ± 0.03 kcal.

Isoleucine

10.12944/crnfsj.10.2.29

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Citations (3)

Karakteristik Kimia dan Sensori Minuman Instan Kombucha dari Kulit Buah Naga Merah (Hylocereus polyrhizus) Berdasarkan Konsentrasi Gula dan Lama Fermentasi

Food Technology and Halal Science Journal (2023)

Achmad Naufal Noor Harini Desiana Nuriza Putri

Kombucha merupakan produk minuman dari hasil fermentasi antara substrat dengan gula oleh mikroorganisme yang terdiri dari bakteri dan jamur. Bahan yang dapat digunakan untuk membuat kombucha adalah kulit buah naga yang memiliki kandungan tinggi antioksidan. Metode foam mat drying menjadi solusi untuk mempertahankan kandungan gizi kombucha. Penelitian ini bertujuan untuk mengetahui interaksi antara konsentrasi gula dan lama fermentasi terhadap karakteristik kimia dan sensori kombucha instan. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) faktorial yang terdiri dari dua faktor, yaitu faktor (G) konsentrasi gula terdiri dari 3 taraf (5%, 10%, 15%) dan faktor (L) lama fermentasi yang terdiri dari 3 taraf (6 hari, 8 hari, 10 hari) dilakukan sebanyak 3 kali ulangan. Paramater yang diamati meliputi aktivitas antioksidan, total fenol, rendemen, kadar air, kadar abu, pH, kelarutan, vitamin C dan uji organoleptik. Data dianalisis dengan analisa ragam dilanjutkan dengan uji DMRT taraf 5%. Hasil penelitian menunjukkan terdapat interaksi antar perlakuan terhadap pH, organoleptik aroma, rasa, warna dan kesukaan dari kombucha instan. Pada hasil penelitian diperoleh aktivitas antioksidan pada perlakuan L2 sebesar 79,67%, kadar air pada perlakuan L3 sebesar 3,35%, kadar abu pada perlakuan G3 sebesar 0,67%, kelarutan pada perlakuan L3 sebesar 97,89%, total fenol pada perlakuan L2 sebesar 0,40 mg GAE/g, uji pH pada perlakuan G1L1 sebesar 4,37, rendemen pada perlakuan G3 sebesar 29,02%, vitamin C pada perlakuan L2 0,72%, aroma pada perlakuan G1L1 sebesar 4,52 (Netral), skor rasa pada perlakuan G2L1 sebesar 4,92 (Agak suka), skor warna pada perlakuan G1L1 sebesar 6,00 (Suka), skor kesukaan pada perlakuan G2L1 sebesar 4,72 (Agak suka)

10.22219/fths.v5i2.21556

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Citations (5)

Kajian Edible Coating Berbasis Pati Singkong Dengan Perbedaan Stabilizer (Alamidan Sintetis) Pada Bakso Ayam

Food Technology and Halal Science Journal (2019)

Maulida Fitri Iswari Noor Harini Sri Winarsih

The edible coating based on cassava starch is a method of giving a thin coating on food product to extend the shelf life have weakness has low barrier properties to moisture it’s required the addition of a stabilizer to extend the shelflife that applied on chicken meatball which has a short shelf life is 24 hours. The purpose of this research is to find different types and concentrations of stabilizers and determine the best treatment. The research nested. Extraction of carrageenan from seaweed(Eucheumma cotton) and extraction of pectin from green cincau leaf (Premma oblong folio) then make edible coating treated with a natural stabilizer (carrageenan and pectin) and synthetic (STPP and CMC) with 0.2%, 0.3%, and 0.4% concentration. The results showed that the type of stabilizer had significant effect on moisture content, ash content, color (L), and texture, while the concentration of stabilizer had no significant effect on moisture content, color (L), color (a+), color (b+), total plate count and scent organoleptic. The best treatment was stabilizer CMC0.3%.

Stabilizer (aeronautics)

Organoleptic

Pectin

Carrageenan

Color difference

10.22219/fths.v2i2.12987

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Citations (3)

PENGARUH PENAMBAHAN SERBUK DAUN STEVIA DAN PEKTIN DAUN CINCAU HIJAU TERHADAP SIFAT FISIK, KIMIA, DAN ORGANOLEPTIK SELAI BUAH NAGA MERAH

Food Technology and Halal Science Journal (2021)

Verta Hedyana Mochammad Wachid Noor Harini

Dragon fruit can be processed into a jam with sugar, pectin, and acid addition. Pectin can be extracted from natural ingredient such as green grass jelly leaf. Stevia leaf powder can be added to a jam as natural sweetener. This study used factorial randomized block design with 3 levels concentration of pectin (0.75%, 1%, 1.25%) and 3 levels concentration of stevia powder (0.5%, 0.75%, 1%). The analyzed parameter such as water content, pH, spreadability, color intensity, total dissolved solid, and organoleptics. Based on the result, there was an interaction between the pectin concentration of green grass jelly leaves and the concentration of stevia leaves on texture and colour of dragon fruit jam.

Pectin

Stevia

Ingredient

10.22219/fths.v4i1.15636

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Kajian Penambahan Filtrat Kunyit dan Tartrazin Pada Edible Film Berbasis Pati Talas Serta Aplikasinya Untuk Mempertahankan Mutu Dodol Substitusi Rumput Laut (Eucheuma cottonii)

Food Technology and Halal Science Journal (2020)

Noor Harini Mochammad Wachid Tyas Anugrah Hirgawati

This research studied the effect of natural colorant (turmeric filtrate) additions compared to synthetic colorant (Tartrazine) additions in taro starch-based edible film on the quality of dodol that substituted with seaweed. This research used a Randomized Block Design with Orthogonal Contrast. The treatment factor consist of turmeric filtrate additions in 1%, 2%, 3%, Tartrazin additions in 0,003%, 0,005%, 0,007% and without colorant as control treatment. Parameters that analyzed consist of thickness, color, transparency, tensile strength, elongation, water vapor transmission rate of edible film, moisture content, fat content, total plate count, texture and organoleptic value of dodol at the 0, 3rd, 6th day of storage. The research result shows that the additions of turmeric filtrate had an effect on increasing thickness, tensile strength, transparency, brightness (L), yellowness (b+), and decreasing the elongation and WVTR of edible film. Meanwhile, the additions of Tartrazin had an effect on increasing transparency, brightness (L), and yellowness (b+). The results of moisture content, fat content, TPC, and texture of dodol showed that the addition of turmeric filtrate is better to maintain the quality of dodol during storage. Additions of 3% turmeric filtrate as the best treatment, has 30.24% and 31.40% in moisture content, 1.16% and 0.97% in fat content, 4.0x103 CFU/g and 0.9x104 CFU/g in TPC, 15.30 N/mm and 14.03 N/mm in texture, 3.53 and 3.63 in color organoleptic value, 3.65 and 3.60 in aroma value and 3.75 and 3.73 in taste value during the 3rd and 6th day of storage.

Organoleptic

10.22219/fths.v3i1.13059

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Functional Characteristics of Trash Fish in Lamongan Regency, East Java, Indonesia

E3S Web of Conferences (2023)

Choirul Anam Noor Harini Damat Damat Roy Hendroko Setyobudi Ida Ekawati

Trash fish has several weaknesses, such as having tight spines, having little meat, and being highly perishable. The purpose of this study was to determine the functional characteristics of trash fish through fillet preparation techniques and types of fish. This study used a completely randomized design method. The first factor is the type of fish consisting of Orangefin ponyfish ( Leiognathus bindus Valenciennes, 1835), Chacunda gizzard-shad ( Anodontostoma chacunda Hamilton, 1822) and Sardine ( Sardinella Fimbriata Valenciennes, 1847). The second factor was the type of preparation technique which consisted of mechanical, blanching, 1 % acid immersion and 1 % papain enzyme immersion. The data obtained were then analyzed descriptively from the preparation technique for each observation parameter and presented in tabular form and plotted in graphical form. The results of this study indicate that Orangefin ponyfish, Chacunda gizzardshad and Sardine fish have a range of functional properties of the three types of fish, namely: foaming power (17.68 % to 61.87 %), foam stability (50 % to 57.14 %), emulsifying power (3.31 % to 4.29 %), emulsion stability (1.91 % to 3.37 %), WHC (33.9 % to 46.64 %), and OHC (24.75 % to 29.57 %).

Gizzard shad

Dried fish

Sardinella

10.1051/e3sconf/202343200007

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Citations (1)