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All Journal Jurnal Teknologi Dan Industri Pangan agriTECH

Budi Rahardjo

Fakultas Teknologi Pertanian, Universitas Gadjah Mada

Author-ID : 2463476

Agriculture, Biological Sciences & Forestry Industrial & Manufacturing Engineering

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MODEL PERUBAHAN VOLUME KERIPIK BUAH SELAMA PROSES PENGGORENGAN SECARA VAKUM [Model for Volume Changes in Fruit Chips during Vacuum Frying] . Jamaluddin; Budi Rahardjo; Pudji Hastuti; . Rochmadi
Jurnal Teknologi dan Industri Pangan Vol. 22 No. 1 (2011): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Expansion and puffing are specific characteristics of fried products critical for consumer preferences. To obtain expanded and puffed dried products that fit well with consumer acceptance criteria, it is necessary to pay attention to the process conditions which change the raw material characteristics during frying. The important changes include volume and density ratio of the products during frying. Hypothetically, these changes are due to water vaporization and the decrease dry matter in the products. The objective of this research is to develop a mathematical model of volume and density ratio changes for jack fruit during vacuum frying as a function of water and starch content reductions. Samples were vacuum fried at 70–100OC and pressure of 80-90 kPa for 15–60 min. The parameters observed were volume and density as well as water and starch contents of samples before and after vacuum frying. The results showed that the developed model can be used to predict changes in volume and density ratio of jack fruit during vacuum frying.

Model Matematika Metode Penjejak Parameter Sebagai Pemerkira Parameter Fisikawi Bahan Makanan Budi Rahardjo
agriTECH Vol 13, No 1 (1993)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Parameter tracking method was used to estimate mathematically the physical parameters of food. Five mathematicalmodels of the food properties were studied: linear model with one parameter, linear model with two parameters, non linear model with two parameters, exponential model with two parameters and non linear model with three parameters. The parameters of the first four mathematical models can be estimated using the parameter tracking method. Analytical solution of the fifth model that indicates whether the parameters will converge to their real values can not be found.

Pemerkiraan Parameter Tumbukan Model Viskoelastik Tak Linier Berbentuk Bola dengan Menggunakan Metode Pelacak Parameter Budi Rahardjo
agriTECH Vol 14, No 3 (1994)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The parameter tracking method was used to estimate the parameters of non linear viscoelastic spherical model during impact. A set of impact data of free Falling indoor lacrose ball used to estimate the parameters of the model. The results indicated that the three parameters of the Impact can be determined by the method appropriately. The impact parameters of non linear viscoelastic spherical object can be estimated with a single set of impact data.

Kerusakan Partikel Pangan Selama Dalam Pemompaan Budi Rahardjo; Sudhir K. Sastry
agriTECH Vol 14, No 3 (1994)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Damage to food particles during pumping was studied using potatoes shaped into cubes, cylinders and spheres. The variables studied included particle size ratio, density ratio, particle volumetric fraction, Reynolds number, Froude number, and Euler number. The results indicated that the particle size ratio, the Reynolds number, the Froude number, and the Euler number significantly affected the broken particle fraction. The effect of the volumetric fraction of particle was found to be significant when it was less than 0.01. The density ratio and the flow direction of liquid did not have significant effects on the particle fraction

Penilaian Tekstur Tulang Bandeng Presto dengan Instrumen Instron dan Secara Organoleptik Jamaluddin Jamaluddin; Budi Rahardjo; Suwedo Hadiwiyoto
agriTECH Vol 19, No 1 (1999)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The use of Instron instrument to predict bone texture of fish have been conducted by studying the relationship of data from Instron with organoleptic scoring by the panelists. Samples were fishbone and bone from pressure cooked fish respectively. Temperature distribution during cooking was measured using Data Logger, the results showed that the time for heating up to cooking temperature were generally very short, 10-15 minutes, for any temperature range of cooking, while time for cooling down to room temperature were long, 40-60 minutes. There were significant relationship between data obtained from measurement of the bone fragility expressed in force using Instron instrument and organoleptic scoring given by panelists. Nonlinear relationships were found for all samples between organoleptic scores and objective analysis using Instron except for the range temperature of cooking between 110°C and 125°C below the force of 100 N for the sample of bone, showed by the regression of Y -20,29X + 136,90 with Y is forces and X is organoleptic scores.

Pendinginan Partikel Berbentuk Bola dalam Tumpukan oleh Penguapan Air Permukaan dengan Aliran Udara Paksa dalam Pipa Budi Rahardjo
agriTECH Vol 18, No 1 (1998)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Fruits and other horticultural products are commonly harvested at high atmospheric temperatures. Since high temperatures significantly make the respiration rate increase and may reduce the quality of the products, the products are necessarily cooled as soon as possible. Accordingly, the objectives of the studies were to develop models for estimating temperature distribution on spherical particles stacked in pipe and cooled by water surface evaporation. The temperature distributions on particles were based on the transient cooling on spheres. The temperature gradient along the pipe was related to the pipe size, particle size, particle position, and air flow rate. Dimensional analysis was used to relate the particle average temperature to the pertinent parameters. The average temperature was calculated using the Heisler chart based on particle center temperature. The results indicate that the average temperatures of the particles can be estimated based on the pertinent parameters. The formulae of the exact solution of the transient heat transfer on spheres can be used to estimate the temperature of the particle during evaporative cooling

Co-Authors . Rochmadi Jamaluddin Jamaluddin Jamaluddin Jamaluddin Pudji Hastuti Sudhir K. Sastry Suwedo Hadiwiyoto

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