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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 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)

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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Ready-To-Eat Rice in Retort Pouch Packaging as an Alternative Emergency Food Product Sri Rahayu; Tjahja Muhandri; Dase Hunaefi; Philipp Fuhrmann; Iryna Smetanska
Jurnal Teknologi dan Industri Pangan Vol. 33 No. 2 (2022): 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.2022.33.2.129

Recently, the rising incidence of natural catastrophe has increased the disaster preparedness, aiming to mitigate its devastating effect. Developing an emergency food is one of meaningful attempts to rise the preparedness. This research aimed to determine the best formula of ready-to-eat rice in retort pouch packaging accepted by consumers, and to determine the operating time to reach a lethality value (F0) to meet the commercial shelf-stable food requirements as an emergency food. The thermal process adequacy (F0) was used to determine the commercial shelf-stable products according to Indonesian regulation. The results showed that the determination of ready-to-eat rice was dependent on the ratio of rice and water. The most accepted product was determined according to quality attributes and organoleptic tests applied to meet the criteria for emergency food, namely color, flavor, and texture and best perceived by consumers. A formula with 140 g of half-cooked rice and 60 g of water was attributed to the best sample, having hardness of 7305.45 gf, elasticity of 36.40%, gumminess of 2185.720 gf, and adhesiveness of -167.975 g.s. In terms of microbiological quality, the TPC for the half-cooked rice sample reached 7.2×107 CFU/mL, while cooked rice in retort pouch packaging was <25 CFU/mL. Using heat distribution curve, heating at 110°C produced a come up time (CUT) after 40 min. Furthermore, the F0 value was 4.12 which was in accordance with the Indonesian regulation.

Analysis of Consumer Preferences for Instant Mangosteen (Garcinia mangostana L.) Powder Drink in Bogor Regency and City Fadhilah Nur'azizah; Dase Hunaefi; Tjahja Muhandri
agriTECH Vol 43, No 2 (2023)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.69865

The peel of mangosteen (Garcinia mangostana L.) constitutes a larger proportion of the fruit in comparison to its flesh. The peel extract product manufactured by nutraceutical industries does not require using the fruit flesh. To increase the shelf life and value of the product, the development of a mangosteen powder drink can be carried out. Therefore, this research aims to determine the characterization of initial raw materials and factors influencing consumer preferences for instant mangosteen powder drink to improve the acceptance of the product. The data collected were analyzed through descriptive statistics and the chi-square test. Furthermore, the chi-square test showed that demographic regions affected mangosteen fruit price, the level of preferences for the powder drink, consumption time, as well as feelings and interests of potential customers. The results of the Total Plate Count (TPC), Total Yeast and Mold Count (TYMC), and coliform microbiological test conducted on mangosteen purée raw materials met the quality requirements established by National Standardization Body (NSB) for fruit purées.

Sintesis Nanoemulsi dari Ekstrak Kulit Manggis dengan Metode Energi Tinggi Tri Rizki; Sedarnawati Yasni; Tjahja Muhandri; Sri Yuliani
Jurnal Teknologi dan Industri Pangan Vol. 34 No. 1 (2023): 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.2023.34.1.109

Mangosteen (Garcinia mangostana L.) has become the main agricultural products contributing to the largest annual foreign exchange from the fruit category. Mangosteen rind contains xanthone compounds as a source of antioxidants, with α-mangostin and γ-mangostin, as the main components which are used as traditional and modern ingredients to treat various diseases. However, mangosteen rind extract has low bioavailability thus resulting in low effectiveness in the application. This study aimed to find the ideal formulation for producing the extract and nanoemulsion of mangosteen peel. The research carried out in two stages: extraction of mangosteen peel and production of nanoemulsion. Ethanol 70% was the best for mangosteen rind extraction, with a percentage yield of 40.96±0.51%, antioxidant activity of 5708.33±159.57 µg AEAC/mL sample, and total xanthones of 373.84±6.49 µg/mL sample. The use of Tween 20 at nanoemulsion production gave the best test results, with particle size of 10.58±1.25 nm, polydispersity index 0.27±0.03, zeta potential -2.34±0.46 mV, and total xanthones 35,28±0,04 µg/mL sample.

OPTIMASI PROSES PEMBUATAN SOHUN DARI PATI UBI BANGGAI (DIOSCOREA ALATA) Feri Kusnandar; Mimah Mutmainah; Tjahja Muhandri
Jurnal Pangan dan Agroindustri Vol. 8 No. 3: July 2020
Publisher : Department of Food Science and Biotechnology, Faculty of Agriculture Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2020.008.03.6

Ubi Banggai merupakan ubi lokal yang banyak dibudidayakan dan dikonsumsi di Kepulauan Banggai Sulawesi Tengah. Ubi Banggai banyak mengandung karbohidrat, terutama pati. Pati ubi Banggai mengandung amilosa yang tinggi yang sesuai untuk bahan baku pembuatan sohun. Penelitian ini bertujuan untuk mengoptimasi proses pembuatan sohun pati ubi Banggai (Dioscorea Alata). Pati Banggai dari tiga varietas (Baku Pusus, Baku Tuu Oloyo dan Baku Boan) diekstraksi dan diproses menjadi sohun. Optimasi proses dilakukan dengan menggunakan pati Baku Pusus. Sohun dibuat dengan mencampurkan pati ubi Banggai dengan air, dilewatkan dalam ekstruder ulir tunggal dan dikeringkan. Sepuluh kombinasi percobaan yang memvariasikan persen air (50-60% dari berat pati) dan suhu barrel (95-100oC) dirancang dengan response surface methodology. Optimasi proses berdasarkan parameter kehilangan padatan akibat pemasakan (KPAP), daya serap air dan elongasi. Proses optimum pembuatan sohun adalah kombinasi air (61%) dan suhu barrel ekstruder (99oC). Sohun memiliki KPAP 6.16% KPAP rendah, dan daya serap air dan elongasi tinggi (278.08% dan 236.95%). Dibandingkan sohun dari pati Baku Puyus, sohun pati Baku Tuu Oloyo dan Boan yang diproses pada kondisi proses menunjukkan KPAP lebih tinggi (7.12% dan 8.54%), daya serap air (204.05% dan 201.90%) dan elongasi (310.94% dan 320.70%) yang lebih rendah. Ketiga sohun menunjukkan sifat translusen dan berwarna keabu-abuan.

Improving Packaging and Marketing of Local Products Through the Application of Packaging Technology and Innovation to Increase the Income of the Community in Opak Village Hadi Kurniawanto; Sigit Auliana; Jaka Wijaya Kusuma; Suhandi; Tjahja Muhandri
International Journal of Social Science and Business Vol. 7 No. 4 (2023): November
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/ijssb.v7i4.73717

Community service activities in the national combination program are conducted in Waqf Village, Sukaratu Village, and Majasari Pandeglang District, with target partners of opaque food artisan groups and waqf farmer groups. The problem of the target partners is that neither partner has been able to implement business management, online marketing, or the application of innovation technology in standard production processes. The purpose of community service in the national service program is to improve the knowledge and skills of target partners in implementing business management, online-based marketing and the application of innovation technology in the production process. The method of activities in community service is socialization of national programs, application of technology in the production process, training, mentoring and evaluation. The results of this activity show that the two target partners can apply business management, online marketing (e-commerce), and the application of packaging technology with nitrogen injects and the application of production with a solar dome dryer to dry opaque fillings, which is very helpful during the rainy season, they can continue production, and there is an increase in the business of both target partners to reach 80%.

Karakteristik Pengeringan Rempah Daun Menggunakan Fluidized Bed Drier dan Tray Drier Tjahja Muhandri; Fahim Muchammad Taqi; Subarna Subarna; Dian Widiawati
Jurnal Teknologi dan Industri Pangan Vol. 34 No. 2 (2023): Jurnal Teknologi dan Industri Pangan
Publisher : Perhimpunan Ahli Teknologi Pangan Indonesia bekerjasama dengan Departemen Ilmu dan Teknologi Pangan, IPB University Bogor, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.6066/jtip.2023.34.2.187

Bay leaves (Sygygium polyanthum), kaffir lime leaves (Citrus hystrix) and pandan leaves (Pandanus amaryllifolius) are herb leaves with unique aroma that are often added to dishes to strengthen and enrich the taste. The high demand of the leaves has prompted efforts to make them easy to distribute and shelf stable. Drying can increase the shelf life of these leaves with acceptable quality. The objectives of the research were to determine drying models for these leaves using two types of driers and to determine the panelist's preference for the dried and rehydrated leaves. These herb leaves are fresh-picked from the tree, cleaned and dried using the two different driers, i.e. fluidized bed drier (temperature 40-42°C) and tray drier (temperature 58-61°C). The leaves were weighed every 15 minutes until they reached a constant weight. Fresh leaves and dry leaves were photographed. The drying kinetics of both types of driers were checked with the Lewis model and Page model. Panelist preference test was carried out on dry leaves and leaves that had been rehydrated using hot water. The results showed that drying with a tray drier was able to dry faster than that with a fluidized bed drier. The Page drying model is more suitable to describe the drying conditions than the Lewis drying model. Panelists preferred dry and rehydrated herb leaves obtained from fluidized bed drying.

Profil Bahan Perisa Kritis Halal dalam Peraturan BPOM No. 13/2020 Fathia, Sarah; Muhandri, Tjahja; Suyatma, Nugraha Edhi
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

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 Nurlela, Lani; Muhandri, Tjahja; Adawiyah, Dede Robiatul; 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

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 Muhandri, Tjahja; Zahra, Putri Aslamiah; Herawati, Dian; Fadhilatunnur, Harum
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

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.

Aplikasi Seven Tools pada Perbaikan Mutu Roundness Bakso Unyil di PT X Muhandri, Tjahja; Pratama, Andika Putra; Hunaefi, Dase
MANAJEMEN IKM: Jurnal Manajemen Pengembangan Industri Kecil Menengah Vol. 14 No. 1 (2019): Manajemen IKM
Publisher : Institut Pertanian Bogor

The roundness quality of small meatballs, called Bakso Unyil, produced by PT X has been considered non-uniform and in-competitive. Hence, roundness quality improvement has been becoming one of the priorities for increasing consumer acceptance. This research aims to identify the causes of the poor quality of Unyil Meatballs roundness and find a solution. The improvement methods were: identification of the causes of low quality of roundness (Plan), improvement trials based on alternative solution (Do), and implementation of corrective actions (Action). A total of 60 meatballs samples were taken from three batches (for each batch of 20 samples). Ishikawa Diagram, and histogram were conducted and analysed. Implementation of alternative solutions to improve roundness quality that have been carried out as follows: 1). adjusting the amount of dough in mixing step, 2). the installation of temperature measuring equipment in the preheater, 3). Usage standardization of ice, 4). improvement of phosphate and salt mixing techniques, 5). removal of baking powder, and 6). turn of blades in mixing cake. Result showed that those improvements were not only improve the roundness quality of Unyil meatballs but also improve the smoothness and reducing wrinkle conditions on the surface of Unyil meatballs

Co-Authors . Subarna . Subarna . Subarna . Subarna . Sutrisno Ade Chandra Iwansyah Adib Al Hafizh Adil Basuki Ahza Afifah Zahra Agista Agus Sutriyono AHMAD JUNAEDI 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 Atiqatul Maula 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 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 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 Junita, Dini 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 Mulyaningtias, Irena Dwi Musa Hubeis Nancy Dewi Yuliana Nidurama, Bayu Eka Nina Ariesta Ninuk Purnaningsih Nugraha Edhi Suyatma Nugraha, Arifin 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 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 Siti Badriah 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 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 Uswatun Hasanah Uswatun Hasanah Utami, Sri Inten Warcito Wardhani, Ajeng Widyaningrum Kusuma Wawan Hermawan Winiati Pudji Rahayu Wowiling, Novie CH yermia, yermia yermia Yufriyana, Nur Yuli Sukmawati Yuningsih Zahra, Putri Aslamiah Zhofran Murtadho

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