Article Per Year (5 Year)
p-Index From 2021 - 2026
8.29
P-Index
This Author published in this journals
All Journal HAYATI Journal of Biosciences Jurnal Gizi dan Pangan Jurnal Ilmu Pertanian Indonesia Jurnal Teknologi Dan Industri Pangan MANAJEMEN IKM: Jurnal Manajemen Pengembangan Industri Kecil Menengah Jurnal Keteknikan Pertanian Agrointek Jurnal Penelitian Pascapanen Pertanian Buletin Teknologi Pasca Panen Jurnal Pangan dan Agroindustri Jurnal Teknologi Pertanian agriTECH Jurnal Aplikasi Bisnis dan Manajemen (JABM) E-Journal Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat Abdimas Dewantara Indonesian Food Science and TechnologyJournal TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian International Journal of Community Service Learning International Journal of Social Science and Business Amerta Nutrition JURNAL PERTANIAN Molekul: Jurnal Ilmiah Kimia Jurnal Mutu Pangan : Indonesian Journal of Food Quality Indonesian Journal of Applied Research (IJAR) Jurnal UNITEK Indonesian Journal of Engagement, Community Services, Empowerment and Development (IJECSED) Jurnal Sains Terapan : Wahana Informasi dan Alih Teknologi Pertanian Jurnal Pusat Inovasi Masyarakat JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Horizon: Indonesian Journal of Multidisciplinary
Tjahja Muhandri
Department Of Food Science And Technology, Faculty Of Agricultural Engineering Technology, IPB University, Bogor, Indonesia
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

Published : 97 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 97 Documents
Search

 6   7   8   9   10 
Pelatihan Teknologi Pascapanen dan Pengolahan Kopi di Kabupaten Ponorogo Tjahja Muhandri; Dian Herawati; Fahim Muchammad Taqi; Saraswati Saraswati; Ahmad Junaedi
Agrokreatif: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol. 12 No. 1 (2026): Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/agrokreatif.12.1.132-138

Abstract

Coffee is one of the agricultural commodities in Ponorogo Regency that has high potential for development. Farmer’s limited knowledge of technology and innovation in post-harvest and coffee processing is an obstacle to improving coffee quality. This activity aims to train coffee farmers and coffee entrepreneurs in Ponorogo Regency to improve coffee quality and standards according to consumer specifications using new technologies and innovations. The training was conducted offline at the Sooko Subdistrict Office in Ponorogo Regency. There were 30 participants in the training. The activity was evaluated through tests at the beginning and end of the training to measure participants understanding during the training. A total of 10 questions in multiple choice form were given to participants. Data was collected from 23 participants. The average score of the participants increased from 3,9 to 5,9 (20% increased). The aspect that was difficult for participants to understand was related to coffee roasting.
Profil Bahan Perisa Kritis Halal dalam Peraturan BPOM No. 13/2020 Sarah Fathia; Tjahja Muhandri; Nugraha Edhi Suyatma
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 9 No. 2 (2022): Jurnal Mutu Pangan
Publisher : Department of Food Science and Technology (ITP), Faculty of Agricultural Technology, Bogor Agricultural University (IPB) in collaboration with the Indonesian Food and Beverage Association (GAPMMI), the National Agency of Drug and Food Control, and th

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jmpi.2022.9.2.92

Abstract

Flavors play a role as a determinant of the acceptability of food product. Halal certificate is a required document in Indonesia. Halal material requirements refer to SK11/Dir/LPPOM MUI/VI/20. This study aimed to obtain a profile of halal critical flavoring materials in BPOM regulation no. 13/2020 based on the document requirements for halal materials in LPPOM's SK11 and propose for non-critical halal flavoring materials. Materials used in this study were data-from BPOM regulation no. 13/2020, halal material requirements SK11/Dir/LPPOM MUI/VI/20 and other literatures associated with material production process information. The research method includes data collection based on CAS numbering, determination of BPOM flavoring materials outside the list of non-critical halal materials, determination of the production process for flavoring material, mapping of halal critical flavoring materials. The results showed that 53.82% (1381/2566) of the flavoring materials in BPOM regulations were halal critical materials. Based on identification results there were 26 types of production processes that have different halal critical sources that affect the required halal supporting documents. 65.38% (17/26) of critical halal sources came from raw materials, 30.77% (8/26) critical halal sources came from raw materials and manufacturing processes. The criticality of halal flavoring materials depends on the source of the raw material and the production process. Flavors obtained from the chemical synthesis process (414/1381) can be proposed as non-critical halal flavorings.
Profil Sensori Minuman Yuzu (Citrus junos) Komersial Lani Nurlela; Tjahja Muhandri; Dede Robiatul Adawiyah; Saraswati Saraswati
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 10 No. 2 (2023): Jurnal Mutu Pangan
Publisher : Department of Food Science and Technology (ITP), Faculty of Agricultural Technology, Bogor Agricultural University (IPB) in collaboration with the Indonesian Food and Beverage Association (GAPMMI), the National Agency of Drug and Food Control, and th

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jmpi.2023.10.2.63

Abstract

The yuzu product development process in general was related to the level of consumer preference or acceptance which could not be separated from the sensory aspect. The purpose of this study was to obtain a map of the sensory profile characteristics of the ideal product, to identify the sensory and emotional profile characteristics, as well as to observe the correlation between sensory attributes and preference for yuzu drink based on consumer perceptions. The methods used included consumer surveys, ideal profile methods, and check-all-that-apply (CATA) as consumer-based methods. The consumer survey involved 108 respondents to assess general consumer preferences. The sensory evaluation panel consisted of 47 consumer panelists. The samples for sensory evaluation included 4 commercial yuzu beverage products available in Jakarta. The results of ideal profile mapping for yuzu beverage products with codes A, B, C, and D indicated that product A closely matched the ideal sensory profile, with sensory attributes of sweetness, acidity, freshness, citrus, and bitterness. The yuzu drink samples with codes A and C provided the same distinctive sensory attributes both in the mouth and upon swallowing, with their respective distinctive attributes being sweetness and freshness. The sweetness and freshness were correlated with consumer preferences (overall liking) when the product was in the mouth, and the freshness was correlated with preferences when the product was swallowed. The emotional profile mapping results revealed that consumers favored products associated with the "pleasure" emotion as found in product A and "relaxing" emotion as found in product D.
Penentuan Kecukupan Panas serta Evaluasi Sensori Produk Opor Ayam Steril PT XYZ Tjahja Muhandri; Putri Aslamiah Zahra; Dian Herawati; Harum Fadhilatunnur
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 11 No. 2 (2024): Jurnal Mutu Pangan
Publisher : Department of Food Science and Technology (ITP), Faculty of Agricultural Technology, Bogor Agricultural University (IPB) in collaboration with the Indonesian Food and Beverage Association (GAPMMI), the National Agency of Drug and Food Control, and th

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jmpi.2024.11.2.114

Abstract

Chicken opor, a seasoned dish made with chicken, spices, and coconut milk, has the potential to be developed into a practical and shelf-stable food product using proper preservation technology. Besides utilizing retort pouch packaging, a key factor in processing sterile chicken opor is ensuring an effective sterilization process. This study aimed to evaluate the thermal adequacy of the sterilization process for chicken opor produced by PT XYZ and to assess consumer acceptance of its sensory attributes. The product was packaged in 300 g retort pouches, with 44 units filling the sterilization basket. Heat distribution was tested using 30 temperature sensors, and heat penetration was assessed with 15 sensors placed at various locations in a 50 L pressure cooker. Sensory evaluation was conducted with 75 panelists using a hedonic rating scale. The results showed that heat distribution within the pressure cooker was uniform. The thermal adequacy, necessary to meet the commercial sterility standard, was achieved with a 70 minutes sterilization process after reaching the maximum temperature of 110 °C, yielding a minimum F0 value of 4.8 minutes. The hedonic rating test indicated moderate to high acceptance of PT XYZ's sterilized chicken opor among the panelists.
Instant Porridge Formulation Based on Cassava Flour and Tempe Flour Composite for Children Sri Inten Utami; Made Astawan; Tjahja Muhandri
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 12 No. 1 (2025): Jurnal Mutu Pangan
Publisher : Department of Food Science and Technology (ITP), Faculty of Agricultural Technology, Bogor Agricultural University (IPB) in collaboration with the Indonesian Food and Beverage Association (GAPMMI), the National Agency of Drug and Food Control, and th

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jmpi.2025.12.1.66

Abstract

Improving the nutrition of affordable and economically weaning food is an effective strategy to prevent stunting in children. Cassava, as a source of carbohydrates, and tempe, as a source of protein, when processed into composite flour, have the potential to serve as key ingredients in instant weaning food. This study was conducted in two stages. The first stage involved preparing the raw materials by making composite flour. The formula optimization process was carried out using a mixed experiment optimization method and D-optimal design to identify the best formula. The formula was selected based on predetermined response measurements, including maximum protein content, viscosity within the desired range, rehydration power within range, and appropriate density. In the second stage, the selected formula was evaluated through analysis of its physicochemical properties, sensory attributes, and in vitro protein and starch quality. The optimization results indicated that the best cassava-tempe porridge (CTP) formula consisted of 24.58% tempe flour and 43.42% cassava flour (based on the total material). The nutritional composition (moisture, ash, fat, protein, and carbohydrate content) and microbiological count (total plate count) were as follows: 3.27%, 3.39%, 8.29%, 18.74%, 66.31%, and 7.5×101 CFU/g, respectively. In terms of physical properties, CTP exhibited a viscosity of 2306.67 cP, rehydration power of 3.67 mL/g, density of 0.45 g/mL, and a color (L*) of 83.06. The starch and protein digestibility were 74.60% and 81.25%, respectively. The optimized CTP formula met the quality standards outlined in SNI 7111:2005 for instant powdered complementary foods for infants. The sensory evaluation revealed a hedonic score for the attributes of color (6.31), aroma (6.24), viscosity (6.46), taste (6.06), and overall acceptability (6.06), indicating that the product was well-liked.
Modification of a Rice Cooker into Black Garlic Aging Chamber and Performance Analysis Ussy Siti Qudsiyah; Dias Indrasti; Tjahja Muhandri
Jurnal Keteknikan Pertanian Vol. 13 No. 3 (2025): Jurnal Keteknikan Pertanian
Publisher : PERTETA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19028/jtep.013.3.362-374

Abstract

This study aimed to modify a conventional rice cooker into a temperature-controlled aging chamber for black garlic production. The modification involved disabling the automatic switch and replacing the internal sensor with an external DS18B20 sensor, connected to an STC-1000 digital thermostat. The system was designed to maintain consistent heating at three temperature settings: 60 °C, 70 °C, and 80 °C, and enabled real-time temperature monitoring using a thermo recorder. Results showed that the modified rice cooker with only a thermostat had a temperature fluctuation of 10.8 °C. When combined with 4 mm cardboard insulation, the fluctuation decreased significantly to 3.8 °C.  
Pengaruh Mutu Penilaian Agunan oleh Penilai Internal Terhadap Pembiayaan Small and Medium Enterprises pada PT Bank Syariah Indonesia Tbk Wiwaha, Derry Andhika; Muhandri, Tjahja; Cahyadi, Eko Ruddy
HORIZON: Indonesian Journal of Multidisciplinary Vol. 4 No. 4 (2026): HORIZON: Indonesian Journal of Multidisciplinary
Publisher : Lembaga Intelektual Muda (LIM) Maluku

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54373/hijm.v4i4.6664

Abstract

Accurate collateral assessment is a crucial factor in maintaining the quality of financing decisions in Islamic banking, particularly in the Small and Medium Enterprises (SME) segment. Collateral assessment quality is influenced by various factors, including information quality, system quality, and service quality that support the assessment process. This study aims to analyze the influence of information quality, system quality, and customer service quality on collateral assessment quality by internal appraisers in the SME financing segment at PT Bank Syariah Indonesia Tbk. The study used a quantitative approach with a survey design of 53 internal appraisers selected using a census technique. Data were collected through a Likert-scale questionnaire and analyzed using Structural Equation Modeling–Partial Least Squares (SEM-PLS) assisted by SmartPLS 4.0. The results showed that information quality and system quality had a positive and significant effect on collateral assessment quality, while customer service quality had no significant effect. Simultaneously, the three variables were able to explain 59.4% of the variation in collateral assessment quality. These findings indicate that the quality of collateral assessment is more determined by the accuracy of information and system reliability than by the quality of service, so improving the quality of data and assessment systems needs to be a priority in supporting more accurate financing decision-making.  
Co-Authors . Subarna . Subarna . Subarna . Subarna . Sutrisno Ade Chandra Iwansyah Adib Al Hafizh Adil Basuki Ahza Afifah Zahra Agista Agus Sutriyono Ahmad Fadli Alghifari AHMAD JUNAEDI Aisyah Amanah Akhmad Sofyan Khalim Aldrich Ilyas Alexandi, Muhammad Findi Aminullah Aminullah Aminullah Aminullah, Aminullah Andika Putra Pratama Anni Syafa’ah Antung Sima Firlieyanti Arifin Nugraha Audia Ari Purwandani Auliana, Sigit Ayu, Esti Rahmani Bella Dwi Pasca Budi Nurtama Budi Setiawan Burhanuddin Burhanuddin C Hanny Wijaya Darwin Kadarisman Dasairy, Zulfa Sania Dase Hunaefi Dede Robiatul Adawiyah Dede Yoga Ahmadi Dewi Fatmala Dian Herawati Dian Widiawati Dias Indrasti Dilla Ferawati Dimas Imam Ariefianto Disty Septieni Dwi Sadono Dwi Sutari Laksono Edi Santosa Efiyatul Wahidah Eko Hari Purnomo Eko Ruddy Cahyadi Elis Nina Herliyana Eliza Diany Ema S. Mulyani Endang Prangdimurti Erika Meiliana Sari Fachry Noviar Singka Fadhilah Nur'azizah Fahim Muchammad Taqi Fahim Muhammad Taqi Fahma Yuliwardi Fahmi Hafid Faisal Anwar Faiz Khoerul Anam Faleh Setia Budi Faqih Udin dan Jono M. Munandar Meivita Amelia Febby J. Polnaya Feri Kusnandar Fransiska R Zakaria Frido, Salsabila Safira Gema Buana Putra Gina Nur Rahmasari Gusti Randy Pratama Hadi Kurniawanto Hafiz, Muhammad Farhan Hamigia Zulkhaiar Harahap, Ali Musa Hartrisari Hardjomidjojo Harum Fadhilatunnur Heti Herawat Hunaefi , Dase Hunaefi, Dase Iryna Smetanska Ita Vera Ivan Mustakim Jaka Wijaya Kusuma Joesen, Pierce Joko Hermanianto Junita, Dini Kamelia, Emma Karsi Ambarwati Kumarga, Melania Febriana Laeli Dyah Tantri Cahyaningrum Lalu Danu Prima Arzani Lani Nurlela Lia Nurcahyani Lilis Nuraida MADE ASTAWAN Mariani, Dini Markus Jambormias Maula, Atiqatul Mega Safithri Mega Sefrina Miftakhur Rizki Hidayat Febrianto Mimah Mutmainah Mintarti Mintarti Monita Rekasih Mufti Abdillah Muh Khoyiman Muhammad Iqbal Fanani Gunawan Muhammad Irfan Hakim Mulyaningtias, Irena Dwi Musa Hubeis Nancy Dewi Yuliana Nidurama, Bayu Eka Nina Ariesta Ninuk Purnaningsih Nugraha Edhi Suyatma Nur Asyik, Mochamad Nuri Andarwulan Nurlela, Nurlela Nurmala K. Panjaitan Olivia Rezki Palupi, Nurheni Sri Papang Sulton Nularif Philipp Fuhrmann Prasatya, Fauzan Anggi Purwaningrum, Bunga Ayu Purwiyatno Hariyadi Putri Aslamiah Zahra Radiati, Ani Rahmawati, Lufi Karisma Rarasari Clorinita Utomo Rezki, Olivia Riezka Zuhriatika Rasyda Riska Tri Susanti Rizal Syarief Rizki, Tri Roh santoso Rohani Islami Rokhani Hasbullah Rosiana Ulfa Rozana - Sandi, Olifia Mutiara Sapta Raharja Sarah Diana Yulianti Sarah Fathia Saraswati Saraswati SARASWATI SARASWATI Sefrina, Mega Septieni, Disty Siti Badriah Slamet Budijanto Sri Inten Utami Sri Rahayu Sri Widowati Sri Yuliani Sri Yuliani Sri Yuliani Subarna - Subarna Subarna Subarna Subarna Subarna Subarna Subarna Subarna Subarna Subarna Subarna Subarna Subarna Subarna Subarna Subarna Sudradjat Sudradjat Sugihartini, Rahayu Lestari Sugiyono . Suhandi Suhandi Suhandi Suhandi, Suhandi Sumarto Sumarto Suryahadi (Suryahadi) Sutrisno Koswara Suyatma, Nugraha Edi Syamsu Darman Titi Candra Sunarti Umi Cahyaningsih Ussy Siti Qudsiyah Uswatun Hasanah Uswatun Hasanah Vallerina Armetha Warcito Wardhani, Ajeng Widyaningrum Kusuma Wawan Hermawan Winiati Pudji Rahayu Wiwaha, Derry Andhika Wowiling, Novie CH Yasni, Sedarnawati yermia, yermia yermia Yufriyana, Nur Yuli Sukmawati Yuningsih Zhofran Murtadho