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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 Agroindustrial Technology Journal 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 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)

Tjahja Muhandri

1)Departemen Ilmu Dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Bogor Dan 2)South East Asian Food And Agricultural Science And Technology Center, Institut Pertanian Bogor, Bogor

Author-ID : 2516562

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 Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

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PEMBUATAN MI JAGUNG KERING DENGAN METODE KALENDERING [Corn Noodle Processing using Calendaring Method] . Subarna; Tjahja Muhandri
Jurnal Teknologi dan Industri Pangan Vol. 24 No. 1 (2013): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

The objective of this research was to investigate the effect of extrusion and drying conditions on the corn noodle and processing using calendaring method. Corn flour (70%) was steamed, mixed with raw corn flour (30%), added with water (50%), salt (1%) and guar gum (1%). Treatment applied before sheeting were control (without extrusion), extrusion using 0.60 cm die diameter and using 0.30 cm die diameter. Noodle strands from the best extrusion treatment were dried in the tray dryer at 60, 70 and 80ºC. Extrusion of dough using grinder increased its degree of gelatinization. Without extrusion before sheeting, the dough was too hard to form a smooth sheet and the resulting noodle strand was fragile. Smaller die diameter (0.30 cm) resulted in lower cooking loss, stickiness and elasticity of corn noodle produced (p<0.05), but noodle toughness and elongation were not significantly different. Corn noodles dried at 60ºC for 40 minutes had longer elongation (p<0.05), but the cooking loss, toughness, and stickiness were not significantly different (p>0.05).

MODEL LAJU PENGERINGAN SPAGHETTI JAGUNG MENGGUNAKAN TRAY DRIER Tjahja Muhandri; Gina Nur Rahmasari; Subarna -; Purwiyatno Hariyadi
Jurnal Teknologi dan Industri Pangan Vol. 26 No. 2 (2015): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Drying is the most crucial process that determine the final quality of pasta products. In this case, drying at high temperature has been widely used. However, it allows texture damage in the form of cracking in the product. Drying model can be used in drying process control to prevent such kind of damage and also to design the optimum condition. The objective of this research is to determine drying model of corn spaghetti using tray drier. In this study, drying was performed at three levels of air velocity (1.29; 0.90; and 0.49 m/s), three levels of instrument temperature setting (6, 8, and 10), and two setting of drying position (vertical and horizontal to the airflow). Results indicated that drying temperature was the most influencing parameter in corn spaghetti drying. It also could be concluded that drying rate of corn spaghetti could be well represented by thin layer drying equation (Page model).

OPTIMASI PEMBUATAN SOHUN UBI JALAR MENGGUNAKAN EKSTRUDER PEMASAK-PENCETAK Tjahja Muhandri; Subarna Subarna; Sutrisno Koswara; Budi Nurtama; Dewi Fatmala; Dimas Imam Ariefianto
Jurnal Teknologi dan Industri Pangan Vol. 28 No. 1 (2017): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Sweet potatoes have a fairly diverse varieties and the difference in varieties is assumed to influence the starch physicochemical properties. The objective of this research was to optimize the sweet potato vermicelli production using a cooking-forming extruder. The starch characterization included proximate analysis, starch content, amylose content and gelatinization profile. Sweet potato vermicelli was made with the starch of sweet potaoto Ace variety. Meanwhile, process and formula optimization was carried out using Response Surface Methodology (RSM). The amount of starch used was in the range of 62.5–69.0 g, the amount of water was 31.0–37.5 g, extruder temperature of 80-90°C and screw rotation of 90-120 rpm. The starch of sweet potato Ace variety had the highest level of carbohydrate, total starch and amylose (99.16, 86.91, and 8.77% db, respectively). It also had the most excellent cooking endurance as shown by the lowest breakdown viscosity (5183.33 cP), and the best tendency of retrogradation as shown by the highest setback viscosity (1328.00 cP). The optimum combination for the vermicelli making was 65.2 g of starch, 34.8 g of water, extruder temperature of 85°C and screw rotation of 115 rpm. The sweet potato vermicelli from the optimum condition resulted in 20.85% actual cooking loss and 164.98% elongation. Process improvement with freezing and fan drying of the vermicelli produced a better quality of vermicelli with 12.90% cooking loss and 196.42% elongation.

EFEK PENAMBAHAN PROPILEN GLIKOL ALGINAT DAN ISOLAT PROTEIN KEDELAI TERHADAP MUTU FISIK DAN MUTU PENERIMAAN MI JAGUNG Fahim Muhammad Taqi; Subarna Subarna; Tjahja Muhandri; Rarasari Clorinita Utomo
Jurnal Teknologi dan Industri Pangan Vol. 29 No. 2 (2018): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Corn noodle is a potential product to be developed in non-wheat producing countries; however the texture is generally less preferred than wheat noodles. The addition of propylene glycol alginate (PGA) and soy protein isolate (SPI) to the dough was expected to decrease the hardness of corn noodles and in-crease its protein content. This study aimed to evaluate the effect of PGA (0, 0.25, 0.5, 0.75, and 1%) and SPI (0, 5, and 10%) addition on corn noodle rheology. Five parameters were analyzed i.e. cooking loss, elongation, hardness, cohesiveness and stickiness. A hedonic rating test was also performed to evaluate the corn noodle organoleptic quality. The results showed that the addition of PGA decreased the cooking loss and hardness, but increased the elongation and cohessiveness. While the addition of SPI decreased the cooking loss and cohessiveness (at PGA level 0 and 0.25%), it increased hardness and elongation (at PGA level 0%). Based on the hedonic test, corn noodle with 0.5% PGA without the addition of SPI was the most preferred formula.

OPTIMASI PROSES MI JAGUNG VARIETAS LOKAL DENGAN TEKNOLOGI EKSTRUSI Atiqatul Maula; Didah Nur Faridah; Tjahja Muhandri
Jurnal Teknologi dan Industri Pangan Vol. 30 No. 2 (2019): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Maize noodles processing is different from that of conventional noodles made of wheat flour. In pro-ducing non wheat (gluten free) noodles, engineering is needed in the manufacturing process to obtain noodles with good quality and similar to the physical quality of wheat noodles. Processing of maize noodles requires particular treatment, such as heating, shearing, and maize noodles processing with sheeting techniques had previously been reported. Maize noodles processing using extrusion technology has also been done, but in previous studies, the maize used was of the hybrid varieties. This study aims to identify the pasting properties of maize flour and optimize the processing of dried maize noodles from local variety obtained from Madura Island named Elos. Extrusion technology was used to produce maize noodles with good physical characteristics. This study used a cooking-forming single screw extruder and formula consisting of 100% maize flour (db), 70% moisture content, and 2% NaCl. The experimental design was a complete randomized factorial design with two process variables, i.e. extruder temperature setting (75, 90, and 105°C) and extruder screw speed setting (100, 130, and 160 rpm). Response surface methodology (RSM) was used for process optimization to obtain the best process conditions based on several physical characteristics as the responses, i.e. cooking loss, elongation, hardness and degree of gelatinization. The optimum process conditions resulted from the Design Expert 7.0 program were extruder temperature of 95°C and screw speed of 100 rpm. The optimum condition produced maize noodles with cooking loss of 10.11%, elongation of 156.73%, hardness of 6252 gf and degree of gelatinization of 92.26%, with a desirability value of 0.954.

PROFIL GELATINISASI DAN KOMPONEN ANTIOKSIDAN TEPUNG KETAN HITAM TERMODIFIKASI DENGAN ANNEALING Riezka Zuhriatika Rasyda; Tjahja Muhandri; Slamet Budijanto
Jurnal Teknologi dan Industri Pangan Vol. 31 No. 2 (2020): 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/jtip.2020.31.2.164

This research aims to study and characterize the effect of the annealing conditions (temperature and heating duration) on the gelatinization profile and antioxidant components of annealing-modified black glutinous rice flour (ABGRF). This experiment used a 2x3 factorial design consisted of temperature factor (54 and 58°C) and heating duration factor (4, 5, and 6 hours) with 2 replications. Research results showed that both factors and their interactions significantly affected all parameters of the gelatinization profile and antioxidant component of ABGRF (except through viscosity). Compared to its native, ABGRF showed an increase in peak viscosity, through viscosity (except treatment 54°C:5 hours), peak time and pasting tem-perature, indicated ABGRF resistance improvement to the heating process. Generally, the temperature treatment increment increased breakdown, setback, and final viscosity, but the heating duration increment decreased those values. The variation of ABGRF gelatinization profiles increased the diversification potential of BGRF-based food products. Annealing caused an overall decrease in ABGRF antioxidant ability. ABGRF produced by 54°C:4 hours treatment had the highest amount of antioxidant components (total anthocyanins contents 103.78±2.24 mg C3GE/100 g, total phenolic compounds 241.65±1.98 mg GAE/100 g, DPPH 267.14± 3.23 mg AAE/100 g, FRAP 473.94±1.43 mg AAE/100 g), thus using it as ingredients in functional food is more recommended, especially as composite flour for bread and cake.

KARAKTERISTIK KARAGENAN SEMI-MURNI DARI RUMPUT LAUT Kappaphycus striatum DAN Kappaphycus alvarezii Lalu Danu Prima Arzani; Tjahja Muhandri; Nancy Dewi Yuliana
Jurnal Teknologi dan Industri Pangan Vol. 31 No. 2 (2020): 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/jtip.2020.31.2.95

Kappaphycus striatum and Kappaphycus alvarezii are kappa carrageenan-producing seaweeds. K. striatum is also a source of iota carrageenan. The study was aimed to evaluate the effects of extraction time and alkali concentration on the characteristics of semi refined carrageenan (SRC) produced from seaweeds K. striatum and K. alvarezii. The SRC was extracted prepared by cooking dried seaweed samples in KOH solution (ratio seaweed:KOH solution= 1:40) with KOH concentrations of 6, 8 and 10% for 60 and 120 minutes at 70°C. The results showed that the best SRC characteristics produced from K. striatum seaweed were obtained from the extraction process at 6% KOH for 60 minutes which yielded 46.05±0.16%, carrageenan with gel strength of 362,07±21,44 g/cm2 and viscosity at 70°C 74 cP. Meanwhile the best characteristics of SRC produced from K. alvarezii seaweed were obtained from extraction in 10% KOH for 60 minutes having the highest yield of 39,03±0.95%, gel strength 1130.67± 16.34 g/cm2 and viscosity at 70°C of 59 cP. FTIR analysis showed that the functional groups which are kappa carrageenan and iota carrageenan characteristics were found in both samples at wave numbers of 846.97-847.09 and 800.53-801.29 cm-1, respectively.

Usaha dan Pengembangan Industri Kecil Berbasis Komunitas Lokal Fachry Noviar Singka; Nurmala K. Panjaitan; Tjahja Muhandri
MANAJEMEN IKM: Jurnal Manajemen Pengembangan Industri Kecil Menengah Vol. 9 No. 2 (2014): Manajemen IKM
Publisher : Institut Pertanian Bogor

House of Balikpapan Creative (RKB) is a small and medium industry that has been developed and focuses on hand made batik and recycle handicraft. This small industry involves local community that consists of disability people and housewife. The existence of RKB is formed by oil and gas company contribution to local community in their operations area through Corporate Social Responsibility program. Current condition of RKB needs development strategy systematically. This research is aimed toreview the current state of business, to review the performance and to formalize the business development strategy of RKB in an attempt to increase the independence and sustainability of the business. Data collection was done through observation; interviewand focus group discussion as well as disseminating a questionnaire to 30 respondents, which used RKB products. The data is analyzed descriptively where as IPA analyzes performance review. Internal Factor Evaluation Matrix, External Factor Evaluation Matrix, Internal External Matrix, Strength, Weakness, Opportunities and Threats (SWOT) Matrix Analysis along with Quantitative Strategy Planning Matrix (QSPM) analyze strategy development. Outcome mapping performance and consumer interests described the RKB need to allocate adequate resources for improving the performance of the product in terms of price, speed orders, precision workers and handling complaints and media promotion. Based on the SWOT and QSPM analysis, the most major strategic priorities which need to be implemented are organizational restructuring and management system, increase promotion, partnering with banking institutions, sets the market price strategy to confront the competition, improve the quality of service to customers.

Preferensi Konsumen dan Pedagang Mi Bakso terhadap Mi Basah Jagung Teknologi Ekstrusi Nurheni Sri Palupi; Feri Kusnandar; Tjahja Muhandri; Gema Buana Putra
MANAJEMEN IKM: Jurnal Manajemen Pengembangan Industri Kecil Menengah Vol. 9 No. 2 (2014): Manajemen IKM
Publisher : Institut Pertanian Bogor

Corn wet noodle produced by an extrusion technology is easily applicable in a small scale industry due to its low investment and simple technology and can use to produce corn wet or dried noodles using 100 % corn flour. Consumer perception of wet corn noodle is an important step prior to its commercialization. The research aimed to evaluate sensory acceptance and consumer preferences of corn wet noodle according to consumers and vendor opinion. Data was collected through direct interviews to respondents selected by a purposive sampling method. Respondents consisted of 20 meatball noodle vendor and 100 consumers. Data were analyzed with frequency tables, Wilcoxon rank test, and the Kruskal-Wallis test. Sensory attributes (flavor, aroma, texture, color, and aftertaste) and overall acceptance of the corn wet noodles were evaluated. The results showed that the sensory scores of corn wet noodle ranged from neutral (score 3) to slightly liked (score 4). Age, trading experience, and cooking procedure before serving of vendors did not have any significant effect to sensory product acceptance. Similarly, age, purchasing power, and the frequency of consumers in eating meatball noodles did not influence the product acceptance. The majority of vendors (85%) and consumers (72%) did not recognize wet noodle corn. As many as 80% of consumers stated that wet corn noodles were suitable for corn meatball noodle. 85% of vendors and 87% of consumers were willing to declare corn wet noodles in meatball noodle selling

Studi Kelayakan Pendirian Industri Kecil Pakan Ikan di Calingcing-Cianjur Syamsu Darman; Fransiska R Zakaria; Tjahja Muhandri
MANAJEMEN IKM: Jurnal Manajemen Pengembangan Industri Kecil Menengah Vol. 10 No. 1 (2015): Manajemen IKM
Publisher : Institut Pertanian Bogor

Problems about high price of fish pellets could overcome by producing fish pellets with local ingredients. The objectives of this study were: (1) to analyze the feasibility of small fish pellets industry establishment in Calincing, Cianjur. Aspect of potential market, marketing, human resources, management technique, and production technology are analyzed descriptively; (2) Analyze financial feasibility aspect (NPV orNet Present Value, IRR or Internal Rate of Return, net B/C or Benefit/Cost, and PBP or Payback Periode). Ingredients of pellets which used for Nila Tilapia (Oreochromis sp.) had according to standard formula of BBAPT Sempur, Bogor. The composition were 20 kg of local fish meal, 28 kg soybean meal, 33 kg rice bran, 10 kg palm karnel meal, 2 kg of fish oil, 3 kg tapioca flour, 1 kg vegetable oil, 2 kg of top mix vitamin and 1 kg of mineral. The process of fish pellets production as follows: (1) receipts and storage of ingredients, (2) sorting, (3) screening, (4) weighing and formulation, (5) mixing, (6) hot steaming the ingredients, (7) pelleting, (8) drying; and (9) packing. The potential demand for Tilapia fish pellets in Cianjur were 149,321.28 tons per year and 25,704.80 kg per year in Ciranjang region. The investment cost for the establishment of fish pellets industry which production capacity of 1 ton per day or 300 tons per year was Rp1,755,800,000. Value cost for fish pellets production per kg was Rp5.764 with selling price was Rp6.800/kg, it got average margin as Rp693/kg. Feasibility criteria value showed that NPV was Rp452.852.260,073 at a discount rate of 14% per year (decent), IRR was 25,04% (decent), Net B/C was 1,45 (decent), and PBP was 3,09 or 3 years, 33 days (worthy).

Co-Authors . Subarna . Subarna . Subarna . Subarna . Sutrisno Ade Chandra Iwansyah Adib Al Hafizh Adil Basuki Ahza Afifah Zahra Agista Agus Sutriyono Aisyah Amanah Akhmad Sofyan Khalim Aldrich Ilyas Alexandi, Muhammad Findi Ambarwati, Karsi Aminullah Aminullah Aminullah Aminullah, Aminullah Andika Putra Pratama Anni Syafa’ah Antung Sima Firlieyanti Arifin Nugraha Atiqatul Maula Audia Ari Purwandani Auliana, Sigit Ayu, Esti Rahmani Badriah, Siti Bella Dwi Pasca Budi Nurtama Budi Setiawan Burhanuddin Burhanuddin C Hanny Wijaya Darwin Kadarisman Dasairy, Zulfa Sania Dase Hunaefi Dase Hunaefi Dede Robiatul Adawiyah Dede Yoga Ahmadi Dewi Fatmala Dian Herawati Dian Widiawati Dias Indrasti Dilla Ferawati Dimas Imam Ariefianto Dini Junita 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 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 Fathia, Sarah 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 Hunaefi, Dase Hunaefi, Dase Iryna Smetanska Ita Vera Ivan Mustakim Jaka Wijaya Kusuma Joesen, Pierce Joko Hermanianto Kamelia, Emma Kumarga, Melania Febriana Lalu Danu Prima Arzani Lia Nurcahyani Lilis Nuraida MADE ASTAWAN Mariani, Dini Markus Jambormias 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 Musa Hubeis Nancy Dewi Yuliana Nina Ariesta Ninuk Purnaningsih Nugraha Edhi Suyatma Nur Asyik, Mochamad Nuri Andarwulan Nurlela, Lani Nurlela, Nurlela Nurmala K. Panjaitan Olivia Rezki Palupi, Nurheni Sri Papang Sulton Nularif Philipp Fuhrmann Prasatya, Fauzan Anggi Purwaningrum, Bunga Ayu Purwiyatno Hariyadi Qudsiyah, Ussy Siti Qudsiyah, Ussy Siti Qudsiyah Radiati, Ani Rahmawati, Lufi Karisma Rarasari Clorinita Utomo Rezki, Olivia Riezka Zuhriatika Rasyda Riska Tri Susanti Rizal Syarief Rizki Tri Rizki, Tri Roh santoso Rohani Islami Rokhani Hasbullah Rosiana Ulfa Rozana - Sandi, Olifia Mutiara Sapta Raharja Sarah Diana Yulianti SARASWATI SARASWATI SEDARNAWATI YASNI Sefrina, Mega Septieni, Disty Slamet Budijanto 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 Sugiyono . Suhandi Suhandi Suhandi Suhandi, Suhandi Sumarto Sumarto Suryahadi (Suryahadi) Sutrisno Koswara Suyatma, Nugraha Edi Syamsu Darman Titi Candra Sunarti Tri Rizki Umi Cahyaningsih Uswatun Hasanah Uswatun Hasanah Utami, Sri Inten Warcito Wardhani, Ajeng Widyaningrum Kusuma Wawan Hermawan Winiati Pudji Rahayu Wowiling, Novie CH yermia, yermia yermia Yuli Sukmawati Yuningsih Zahra, Putri Aslamiah Zhofran Murtadho

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