Garuda - Garba Rujukan Digital

p-Index From 2020 - 2025

7.884

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 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

Published : 90 Documents Claim Missing Document

Claim Missing Document

Articles

2 3 4 5 6

Respon Suhu pada Laju Pengeringan dan Mutu Manisan Mangga Kering (Mangifera indica L.) Rozana -; Rokhani Hasbullah; Tjahja Muhandri
Jurnal Keteknikan Pertanian Vol. 4 No. 1 (2016): JURNAL KETEKNIKAN PERTANIAN
Publisher : PERTETA

AbstractMango is higly perishable and must be consumed within a few days after harvesting. Preserving mango into dry product can extend shelf life and increase added value. The research aimed to investigate the processing technology of dried candied mango by analysing the drying rate and quality of the product in various drying temperature and slice forms the mango. Mangos of Kopek cv. were sliced into cubes, bar, and flat then dried at 45°C and 50°C. Responses which observed were drying rate, water content, water activity value (aw), yield, and organoleptic. The results showed that the drying rate fluctuates due to the influence of the opening of the drying rack and the heating element. Shortest drying time is obtained in the form of slices drying box at 50°C with a yield of 52.45% and the value of aw 0.59. Organoleptic response indicates that the wedge shape and drying temperature does not affect the assessment of panel.AbstrakBuah mangga sangat mudah rusak dan harus dikonsumsi dalam beberapa hari setelah panen. Mengawetkan mangga menjadi produk kering mampu memperpanjang umur simpan dan meningkatkan nilai tambah. Penelitian ini bertujuan untuk mengkaji teknologi pengolahan manisan mangga kering dengan menganalisis karakteristik pengeringan pada berbagai suhu pengeringan dan bentuk irisan mangga. Buah mangga varietas kopek diiris menjadi bentuk kubus, balok, dan pipih kemudian dikeringkan pada suhu 45°C dan 50°C. Respon yang diamati meliputi laju pengeringan, kadar air, nilai aw, rendemen, dan organoleptik. Hasil penelitian menunjukkan bahwa laju pengeringan berfluktuasi karena pengaruh pembukaan rak pengering dan elemen pemanas. Waktu pengeringan terpendek diperoleh pada pengeringan bentukirisan kubus pada suhu 50°C dengan rendemen sebesar 52.45% dan nilai aw 0.59. Respon organoleptik menunjukkan bahwa bentuk irisan dan suhu pengeringan tidak mempengaruhi penilaian panelis.

Pengembangan Beras Jagung dan Penyusunan SOP Penanakan menggunakan Rice Cooker Tjahja Muhandri; Subarna Subarna
Jurnal Sains Terapan : Wahana Informasi dan Alih Teknologi Pertanian Vol. 1 No. 1 (2011): Jurnal Sains Terapan, Volume 1, Nomor 1, Tahun 2011
Publisher : IPB University

Research on rice substitution has been done, but it is difficult in application. The objectives of this research were to study the corn rice technology and to design the standard operating procedure (SOP) of corn rice cooking. This research used P21 corn variety, polisher, breaker roll, shiver and rice cooker. Corns were crushed, polished, and shivered in to 5 sizes (>4 mm, 3.35-4 mm, 2.36-3.35 mm, 1.18-2.36, dan <1.18 mm). A part of corn grits were cooked straightly, another part were soaked before cooking. The survey result showed that consumers preferred 1.18-2.36 mm corn grits. Corn grits of <1.18 mm and 1.18-2.36 mm, can be cooked using rice cooker without pre-soaking. Corn grits of >4 mm, 3.35-4 mm, and 2.36-3.35 mm should be soaked before cooked using rice cooker. Nutrition content of corn grits were 79.08% of carbohydrates, 6.80% of protein, 1.1%of lipid, 15.48% of dietary fiber, 0.25% of ash, and 353.38 kcal of calorie.Keyword : corn rice, cooked, rice cooker

Komposisi Kimia Tepung Jagung Varietas Unggul Lokal dan Potensinya untuk Pembuatan Mi Jagung menggunakan Ekstruder Pencetak Tjahja Muhandri; Hamigia Zulkhaiar; Subarna Subarna; Budi Nurtama
Jurnal Sains Terapan : Wahana Informasi dan Alih Teknologi Pertanian Vol. 2 No. 1 (2012): Jurnal Sains Terapan, Volume 2, Nomor 1, Tahun 2012
Publisher : IPB University

The objective of this researchis to identify the characteristic of Srikandi Kuning, Bisma, Sukmaraga, Lamuru and Arjuna varieties, and their potentions to be made as wet corn noodle. Corn noodles were processed using forming extruder model MS9, Multifunctional noodle modality machine, Guangdong Henglian Food Machine Co., Ltd., China. Bisma, Lamuru and Arjuna have 27,14-27,68% of amylose content. The best quality of corn noodle was processed from 100 mesh of corn flour. The result showed that the best processing condition was obtained at moisture of 70% and adding 2% of sodium chloride. Under this condition, corn noodles (Bisma, Lamuru and Arjuna varieties) has elongation between 80,32 – 95,43%, and cooking loss between 5,06 – 5,66%.Key words : corn noodle, forming extruder, amylose content

Optimasi Proses Pembuatan Mi Sorgum Dengan Menggunakan Ekstruder Ulir Ganda (Optimization of Sorghum Noodle Processing with Twin Screw Extruder) Tjahja Muhandri; Subarna Subarna; Ivan Mustakim
Jurnal Sains Terapan : Wahana Informasi dan Alih Teknologi Pertanian Vol. 3 No. 1 (2013): Jurnal Sains Terapan, Volume 3, Nomor 1, Tahun 2013
Publisher : IPB University

The objective of this research was to optimize the sorghum noodle processing with two variables i.e. extruder temperature (80, 85, 90oC) and screw speed (10, 15, 20 Hz). The optimum process was chosen by using Response Surface Methodology (RSM), based on 2 parameters, i.e. cooking loss and elongation. The result of this research showed that the optimum processing condition with desirability of 0.736, was resulted from the combination of the extruder temperature of 85oC and screw speed of 20 Hz. The verification showed that the sorghum noodles from this optimum condition had cooking loss of 11.87 %, and elongation of 234.84. Keywords: noodle, sorghum, optimization, twin screw extruder, RSM

Karakteristik Mutu Pancake Amerika Berbahan Dasar Mocaf dengan Penggunaan Proporsi Gula Pasir dan Baking Powder Subarna Subarna; Muhammad Irfan Hakim; Tjahja Muhandri
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 5 No. 2 (2018)
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

Modified Cassava Flour (Mocaf) is a cassava (Manihot esculenta Crantz) flour commodity that have been modified fermentically with the usage of lactic acid bacteria. The purposes of this research are to formulate ingredients and to study the effect of the formulation toward physical and organoleptic cha-racteristics of the pancake made by mocaf. A Completely Randomized Design with the proportion of sugar (20, 30, and 40% based on Mocaf flour) and baking powder (2, 3, and 4% based on Mocaf flour) were used as treatment level. Mocaf pancake that was made with 20% sugar and 4% baking powder has the best physical, and organoleptic compared to the other treatments.

Karakteristik Adonan dan Roti Tawar dengan Penambahan Enzim dan Asam Askorbat pada Tepung Terigu Agus Sutriyono; Feri Kusnandar; Tjahja Muhandri
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 3 No. 2 (2016): 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

Wheat flour containing a 33-39% wet gluten is commonly applied in pan bread processing, however, it is expensive. The use of wheat flour containing a lower wet gluten yields a lower quality bread. This objective of this research was to produce acceptable quality pan bread using enzyme-treated wheat flour containing medium wet gluten content (31.8%). Wheat flour was treated by adding enzymes and ascorbic acid. The combination of enzymes (30 ppm α-amylase, 26 ppm α-glucosidase, 16 ppm xylanase), and 40 ppm ascorbic acid yielded dough resistancy and extensibility as well as the bread qua-lity that miccked those made of high wet gluten wheat flour (35.0%).

Karakteristik Amilografi Tepung Jagung Termodifikasi dengan Fermentasi Spontan dan Perendaman dalam Larutan Kalsium Hidroksida Tjahja Muhandri; Papang Sulton Nularif; Dase Hunaefi
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 3 No. 2 (2016): 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

The research was aimed to study the effect of spontaneous fermentation and soaking in 1% (w/v) calcium hydroxide (Ca(OH)2) of the corn grits (cultivar varieties of P21) on the yield of corn flour and its pasting properties. Spontaneous fermentation with the ratio water to grits of 3 : 1 was conducted in a closed container for 12, 24, 48, and 72 hours, while the soaking treatment in a solution of 1% (w/v) Ca(OH)2 was performed for 1, 2, and 3 hours with the ratio solution to the grits of 2:1. The results showed that spontaneous fermentation and soaking in a solution of Ca(OH)2 of corn grits increased the yield and peak viscosity of corn flour. Those treatments also decreased the initial gelatinization tempe-rature, maximum gelatinization temperature, viscosity breakdown and retrogradation of the corn flour.

Rendemen Giling dan Mutu Beras pada Beberapa Unit Penggiling Padi Kecil Keliling di Kabupaten Banyuwangi Rosiana Ulfa; Purwiyatno Hariyadi; Tjahja Muhandri
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 1 No. 1 (2014): 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

Rice is the staple food for Indonesians. Consequently, rice milling services are in great demand by the rice farmers. The need of rice milling service has increased the number of mobile small scale rice milling units (PPK-keliling), especially at the rice production area. The objective of this research was to determine and compare the yield of milling and quality of the resulted rice due to milling process at mobile small scale rice milling (PPK-keliling) and large milling units (PPB) operating in Banyuwangi Regency. About 12 kg of rice grain each were milled at 12 different PPK units. The resulted white rice (milled and polished rice) were weighted and analyzed for its composition with respect to head rice, broken rice, small broken rice, rice chaffs (rice hulls) and rice brans. The yield and quality of the resulted milled rice were then compared with that of rice resulted from large rice milling units (PPB). There was no signi cant differ- ence in the yield of milling between PPK-keliling (62.40±3.23%) and PPB (64.54±1.21%). However, rice quality resulted from PPK-keliling (containing 28.87±8.76% and 26.34±9.28% of broken rice and small broken rice, respectively) was signi cantly lower than that from PPB (13.50±3.04% and 11.83±6.45% of broken rice and small broken rice, respectively. Overall, even though there was no signi cant different in term of yield between PPB and PPK-keliling, rice resulted from PPK-keliling has lower quality as com- pared with those of PPB.

Cookies Kaya Serat Pangan dengan Bahan Dasar Tepung Asia (Ampas) Ubi Jalar Tjahja Muhandri; Disty Septieni; Subarna Subarna; Sutrisno Koswara; Dase Hunaefi
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 5 No. 1 (2018)
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

Sweet Potato Asia Fluor (SPAF) is a by product from starch extraction that contain high level of dietary fiber. In this present studies, this flour (by product) was applied in cookies production as a wheat flour replacer. The aim of the research was to study cookies formulation using sweet potato asia flour in cookies production compliance claiming of high level of dietary fiber. The formulations were fixed using 100 gram of SPAF but with different amount of margarine (75, 65 dan 55% of 100 gram of SPAF) and egg yolk (16, 14, dan 12% of 100 gram SPAF). Dough bulk density, product bulk density, expansion ratio, texture, and pores structure, and also hedonic’s rating test were performed to analyse the cookies quality physically. Selected formula from hedonic test was analized proximate, dietary fiber and AKG. The higher concentration egg yolk and margarine in dough, the lower dough and cookies’ density, and the lower hardness. The selected formula based on sensory evaluation was egg yolk 12% and margarine 55 %. In 20 grams serving size, cookies contained total energy 101kcal, 1% RDA of protein, 9% RDA of fat, 4% RDA of carbohydrate, and 5% RDA of dietary fiber based on a 2150 kcal diet. The selected formula had 6.5% dietary fiber in which comply to the BPOMN regulation of claiming high in dietry fiber (minimum 6%).

Pengaruh Fortifikasi Zat Besi Menggunakan Fe-Sulfat, Fe-Fumarat dan Na Fe EDTA Terhadap Kualitas Sensori Produk-Produk Olahan Tepung Terigu Dede Robiatul Adawiyah; Tjahja Muhandri; Subarna Subarna; Sugiyono Sugiyono
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 6 No. 2 (2019)
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.2019.6.54

The consumption of wheat flour in Indonesia is very high reaching 5.9 million tons during year 2016 and tends to increase steadily every year. The National Standardization Agency of Indonesia (BSN) of Wheat Flour (2009) requires the fortification with minimum iron of 50 ppm (as Fe-elemental). Study conducted byIndonesian ministry of health based on WHO recommendation (2006) states that for wheat consumption 75-149 g/day, fortificication wheat flour with iron should be as much as 60 ppm (in the form of Fe-fumarate or Fe-sulphate) or 40 ppm (in the form of NaFeEDTA compound), zinc 55 ppm (in the form of zinc oxide compound), and folic acid 2.6 ppm. The aim of this research was to evaluate the effect of fe fortification using 3 types of fe fortifcants: Ferous fumarat, Ferous sulfat and NaFeEDTA), zinc (in form of Zn oksida), vitamin B1, vitamin B2, asam folat (as premix) on sensory quality of wheat flour products such as bread, pao, cookies, noodle and macaroni. The result showed that Fe fortification using Fe-sulfat, Fe-fumarat dan Na Fe-EDTA in wheat flour did not significantly affect sensory properties of breads and pao. For cookies, NaFeEDTA slightly affect on texture (slightly harder). For noodle and macaroni, NaFeEDTA dan ferous-sulfat affect on color of productss to become darker. Overall, fe-fumarat was recommended fortificant for iron fortification of wheat flour with the lowest effect on sensory properties of wheat products.

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

Title

Found 90 Documents
Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title Search

Found 90 Documents Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title

Found 90 Documents
Search