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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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Pemenuhan Peraturan Pelabelan pada Produk IRTP di Kabupaten Kebumen Joko Hermanianto; Audia Ari Purwandani; Tjahja Muhandri
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 8 No. 1 (2021): 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.2021.8.1.25

Label regulations on food products must be adhered by food industries, including SMEs. The lack of awareness or understanding of SMEs on food labeling regulation causes non-complience of SMEe food products with regulations. The objective of this study was to evaluate the level of compliance with labeling regulations and consumer awareness of the labels on SMEs food products in Kebumen. Purposive sampling was used to determine the sample size. The data from product labels was analyzed by content analysis techniques on four distinct groups of elements, i.e. technical labeling, label writing, minimal information, and information that cannot be included. SMEs products that met writing labeling requirement were 27% and those that fulfilled the minimum label information requirement (excluding halal provision) were 40.81%. The food product with halal label was only 18%.

Perilaku Konsumen Terhadap Jajanan Tradisional di Kabupaten Pekalongan Tjahja Muhandri; Uswatun Hasanah; Aisyah Amanah
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 8 No. 1 (2021): 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.2021.8.1.10

Traditional snacks are made from local ingredients, cooked by boiling, steaming, frying, or grilling, whose recipes are passed down from predecessors throughout generations. This research was aimed to study consumer behavior in Pekalongan Regency towards traditional snacks and their preferences for traditional and modern snacks. This research was conducted with a survey method using the Google form online questionnaire to 100 respondens. Consumers of traditional snacks, both men and women, came from various ages, occupations, and income groups. The most popular and most consumed traditional snacks included getuk, nagasari, risol, klepon, bolang-baling, onde-onde, rengginang, rempeyek, putu, arem-arem, and apem. The majority of consumers bought traditional snacks at markets, street vendors, and food stalls. As many as 49% of consumers often consumed traditional snacks with a frequency of 1-7 times a week. As many as 79% of consumers from various age groups preferred traditional snacks because of its delicious and unique taste, affordable prices, natural ingredients, no preservatives, and preserving culture. As many as 29.51% of young consumers (≤ 25 years old) preferred modern snacks due to the simplicity, variations, easiness to get, attracti-veness, and hygienic.

Karakteristik Fisikokimia Tepung Singkong dengan Beberapa Metode Modifikasi Bella Dwi Pasca; Tjahja Muhandri; Dase Hunaefi; Budi Nurtama
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 8 No. 2 (2021): 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.2021.8.2.97

The limited use of cassava for industrial purposes encourages the development of various derivative products from cassava including cassava flour. However, cassava flour has unfavorable characteristics when used directly as raw material for food products so it must be modified. The aims of this study were to modify cassava flour, and to identify characteristic from several modified cassava flour. The cassava variety used was cimanggu. This study used completely randomized design (CRD) with three treatments of modification, each in triplicate. The modification methods used were spontaneous fermentation of cassava flour suspension for 36 hours (TSFS), fermentation of sliced cassava for 48 hours (TG), and heat moisture treatment of cassava flour at moisture content of 20% with temperature of 121oC for 15 minutes (TS HMT). The modified cassava flour was dried, then analyzed for amylose content, whiteness index, and pasting properties. The results showed that TSFS modification increased amylose content and pasting temperature, but it decreased the breakdown viscosity. TG modification increased the amylose content, whiteness index, viscosity (peak, final, setback), and pasting temperature, but it decreased breakdown viscosity. TS HMT modification increased pasting temperature, but it decreased viscosity (peak, breakdown, final, setback) and whiteness index.

Optimasi Proses Ekstrusi Texturized Vegetable Protein di PT XYZ Dede Yoga Ahmadi; Budi Nurtama; Tjahja Muhandri
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 8 No. 2 (2021): 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.2021.8.2.113

Texturized vegetable protein (TVP) is one of the meat analogue products made by modifying the structure of vegetable protein come to be meat-like texture. Several advantages could be obtained by consuming meat analogue. It could reduce the risk of disease and could be consumed by someone who could not consume meat, either because of health problems or beliefs meat consumption will increase continually inline with increasing population, economic level, and public awareness to nutrition. The TVP using was increased as a protein source alternative. The TVP demand of PT. XYZ increase continued to, but the number of production machines was limited. The companies need to optimize their available machines to meet their demand. This research aimed to optimize the production capacity of TVP. Defatted soy flour was used as the source of protein. Several parameter used in this research were flour flow capacity, water flow capacity, screw rotation speed, and extruder temperature. The response parameters used were water absorption, water content, color, bulk density, and grain shape. The data was collected by 21 runs that is repeated twice for each run. The optimization process was carried out using Design Expert 10 (DX-10) through Response Surface Method (RSM). The optimum of process conditions combination of the TVP extrusion were: flour flow capacity 225kg/hour; water flow capacity 35.54 Hz; extruder temperature 130.70°C; and the screw rotation speed 375.18 rpm. The verification result showed that the value of each response was within the Confident Interval (CI) range.

VALUE CHAIN STUDY OF PAPUA NUTMEG IN FAKFAK DISTRICT Gusti Randy Pratama; Ali Musa Harahap; Tjahja Muhandri
Agroindustrial Technology Journal Vol 3, No 2 (2019): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/atj.v3i2.3794

Nutmeg is the main commodity at the Fakfak district of Papua in the agriculture subsector. Yet, the farmers have not been able to enjoy optimal added value from production results. Some of the problems included are pricing, developing derivative products and market access. The purpose of this study is to map the nutmeg value chain in the Fakfak district by understanding the characteristics of actors influencing the chain and the potential for its development. This study uses a qualitative approach with the main instrument of interviews used in data collection techniques. The results showed that actors involved in the nutmeg value chain are seed suppliers, farmers, local collectors, BUMKAM (village enterprise), IRT (home industry), inter-island traders and cooperatives. The use of nutmeg meat has become a potential in increasing the added value of processed nutmeg products in Fakfak District.

Karakteristik chiffon berbahan baku tepung pisang lewat matang Tjahja Muhandri; Sutrisno Koswara; Aminullah Aminullah

Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v12i2.2423

Background: The X’s bakery industry makes banana chiffon using fresh banana fruit as a raw material; however, fresh bananas were prone to rot. Research purposes: to apply overripe banana flour in making chiffon and study the characteristic differences with fresh banana chiffon. Method: This research consisted of making overripe banana flour using foam mat drying and making banana chiffon. The chiffon cake was made by adding 20g, 40g, and 60g banana flour (150g flour base) and control of 50g fresh ripe bananas. The yield, color, repose angle, and moisture content of overripe banana flour were analyzed, including specific volume, chiffon color, chiffon swelling, texture profile, and moisture content in chiffon cake. A complete one-factor random design with Dunnet’s analysis was used. Results and Discussion: The results showed that overripe banana flour has yellowish color with a yield of 26.23±0.45%, a repose angle of 27.44±0.92, and a moisture content of 7.97±0.43% (wet base). Statistical analysis showed that chiffon of overripe banana flour did not differ significantly at 5% from than chiffon of fresh bananas on several parameters. They were the specific volume of the dough and moisture content and swelling, hardness, adhesiveness, elasticity, and chewing power. In addition, the chiffon’s crumb section of banana flour has a lower brightness compared to fresh banana chiffon, where the top, middle, and side crusts were not significantly different. Conclusion: These results indicated that the use of banana flour could replace fresh bananas in chiffon cake.

Upgrading Peran dan Fungsi Kelompok Sebagai Strategi Pemberdayaan Berkelanjutan Mintarti Mintarti; Burhanuddin Burhanuddin; Dwi Sadono; Tjahja Muhandri
ABDIMAS DEWANTARA Vol 4 No 2 (2021)
Publisher : Universitas Sarjanawiyata Tamansiswa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30738/ad.v4i2.11219

Produksi ubikayu (Manihot Esculenta) di Desa Benteng, Kabupaten Bogor mencapai 200 ton/tahun yang menempatkan Desa Benteng sebagai salahsatu sentra penghasil ubikayu di Kabupaten Bogor. Namun, angka kemiskinan di desa tersebut masih tinggi yaitu 12 persen. Potensi desa belum dimanfaatkan untuk menurunkan angka kemiskinan karena para petani belum memiliki keterampilan budidaya yang berkelanjutan, keterampilan meningkatkan nilai jual ubikayu serta peran dan fungsi kelompok yang masih rendah dalam wirausaha desa berbasis ubikayu. Tujuan kegiatan: (1) meningkatkan perilaku positif kelompok (POKTAN dan KWT), (2) mengelompokkan poktan dan KWT dalam proses wirausaha ubikayu yaitu budidaya, produksi mocaf, pangan olahan, pasar dan promosi, dan (3) merintis embrio kampung tematik casava. Metode kegiatan adalah komunikasi persuasi untuk upgrading kelompok agar kelompok menjadi dinamis.. Hasil kegiatan menunjukkan bahwa kinerja kelompok meningkat dengan terbentuknya 2 KWT baru, tersusunnya program kerja POKTAN dan KWT, bertambahnya jumlah kegiatan rintisan desa wisata casava dan mulai berjalannya wirausaha berbasis ubikayu. Pengetahuan kelompok dalam pembuatan mocaf meningkat dari skor 70.2 ke 80.0, pangan olahan meningkat dari 69.8 ke 80.4, budidaya ubikayu meningkat dari 45.3 ke 45.9. sikap positif KWT tentang pentingnya bisnis, pemasaran, mocaf, pengemasan dan desa wisata meningkat dari 52,29 persen ke 58.8 persen. Kata kunci: upgrading, kelompok, wirausaha, ubikayu

Pelatihan Pengolahan Telur Asin menjadi Kerupuk dan Telur Asin Panggang untuk Meningkatkan Produktivitas dan Pengetahuan Kelompok PKK Desa Rowosari Muh Khoyiman; Adib Al Hafizh; Riska Tri Susanti; Faiz Khoerul Anam; Miftakhur Rizki Hidayat Febrianto; Tjahja Muhandri
Jurnal Pusat Inovasi Masyarakat (PIM) Vol. 3 No. 1 (2021): April 2021
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat, Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (5875.197 KB)

Rowosari Village is one of the villages in Bonorowo District, Kebumen Regency which is dominated as an agricultural area. With the availability of abundant agricultural produce as animal feed, many farmers raise ducks to produce eggs. Duck eggs are a popular product in the community. One of the duck egg products is salted egg and salted egg crackers. The need for innovation in duck egg products to make it durable, one of which is made of salted egg crackers. This community service carried out in Rowosari Village aims to provide training on the process of making salted egg crackers, improving the family-based community economy. The training was conducted at the Rowosari Village Hall, RT 04 / RW 01, and was held from November 2020 - January 2021. Family Welfare Empowerment Cadres (PKK) who participated in this salted egg processing activity were 25 people and all of them were married. Extension activities were carried out by the LAWET IGTF (IPB Goes To Field Domicile) team, as a means of increasing the added value of duck egg products into innovative products and having higher selling value. The results of the questionnaire that have been carried out can be seen from the 20 extension participants, the points obtained before the extension were 148 points, while after counseling it increased to 190 points. This shows an increase in knowledge and insight from PKK women in Rowosari Village about salted egg crackers and roasted salted eggs. The taste of these egg crackers will be unique with the addition of the main ingredient of salted duck eggs. The composition used in the training for making salted egg crackers is salted egg, starch, wheat flour, salt, garlic, baking soda, coloring, and flavorings. Keywords: innovation, egg crackers, community service, economic improvement

Pemulihan Ekonomi Petani Lokal Petungkriyono melalui Optimalisasi Pemasaran Beras Hitam Tjahja Muhandri; Anni Syafa’ah; Mufti Abdillah; Ita Vera; Dilla Ferawati; Akhmad Sofyan Khalim
Jurnal Pusat Inovasi Masyarakat (PIM) Vol. 3 No. 1 (2021): April 2021
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat, Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (4197.6 KB)

Genau Black Rice is a native Javanese black rice variety which is one of the superior products of Tlogopakis Village, Petungkriyono District, Pekalongan Regency, Central Java. Currently, this superior product is experiencing obstacles in its marketing. IPB Goes To Field (IGTF) Domicile 2020 from Semanka Team aims to introduce Genau Black Rice to the wider community and increase sales of Genau Black Rice at BUMDes Tlogopakis, which is a sales intermediary from farmers to customers. This paper uses a qualitative and quantitative approach by conducting a field study in the form of direct interviews with BUMDes and black rice farmers in Tlogopakis Village, as well as comparing sales data during the pandemic before the IGTF activity and after the activity. The success of IGTF activities in order to optimize the marketing of Genau Black Rice is the creation of new product designs from packaging redesign and rice sorting and grading, the emergence of new marketing methods with digital marketing, and increased profits and sales during the pandemic. Efforts for the sustainability of the program are being taken by registering BUMDes Tlogopakis at the Mitra Tani Market organized by the Pekalongan Regency Food and Agriculture Security Service (DKPP), marketing Genau Black Rice products to tours in Petungkriyono, submitting funds to BUMD of Pekalongan Regency in in order to improve the quality of Genau Black Rice production, and motivate the youth of Tlogopakis Village to take over the social media accounts for Genau Black Rice that have been formed through the IGTF program so that digital marketing can continue. Keywords: BUMDes Tlogopakis, digital marketing, genau black rice

Characterization of Glucomannan Extracted from Fresh Porang Tubers Using Ethanol Technical Grade Nurlela Nurlela; Nina Ariesta; Dwi Sutari Laksono; Edi Santosa; Tjahja Muhandri
Molekul Vol 16, No 1 (2021)
Publisher : Universitas Jenderal Soedirman

Glucomannan is a polysaccharide consisting of β-1.4-linked D-mannose and D-glucose monomers, which have many benefits especially in the food and pharmaceutical industry. It has been widely reported that one of the main sources of glucomannan is porang tuber (Amorphophallus muelleri Blume). Generally, glucomannan extracted or purified from porang flour. However, the drying process causes other compounds than glucomannan stick strongly, resulting low levels of glucomannan. This study was to obtain glucomannan extract in an easy, effective, and inexpensive method, by direct extraction from fresh porang tubers using ethanol technical grade. We performed two extraction methods. The first is a fixed concentration method, the sample was repeatedly extracted using 50% ethanol (FC50) and 96% ethanol (FC96) 3 times, respectively. The second is a multilevel concentration method, the sample was repeatedly extracted using ethanol 60% (first step), 80% (second step), and 96% (third step), one replication each step. The highest glucomannan content (66.56%) was obtained by a multilevel concentration method. Moisture, lipid, protein, crude fiber, calcium oxalate level significantly reduce to 13.58%, 0.07%, 4.03%, 4.95%, 0.56% respectively. FTIR spectra confirmed the presence of functional groups (O-H, C=O, C-O, C-H), that compose the glucomannan compound. SEM image showed that the granules form of glucomannan were round and oval, began to change its phase from amorphous to crystalline, related to XRD data. The results showed that the direct extraction from fresh porang tuber using ethanol technical grade with a multilevel concentration method was an effective method to extract the glucomannan

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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