Garuda - Garba Rujukan Digital

p-Index From 2020 - 2025

2.024

P-Index

This Author published in this journals

All Journal Jurnal Ilmu Pertanian Indonesia Jurnal Teknologi Dan Industri Pangan Jurnal Teknologi Industri Pertanian Jurnal Pengolahan Hasil Perikanan Indonesia Forum Pasca Sarjana Jurnal AGROTEKNOLOGI Jurnal Ilmiah Aplikasi Isotop Radiasi Jurnal Keteknikan Pertanian Jurnal Penelitian Hasil Hutan Jurnal Penelitian Tanaman Industri Perspektif : Review Penelitian Tanaman Industri Pembangunan Pedesaan agriTECH Warta IHP (Warta Industri Hasil Pertanian) IJFAC (Indonesian Journal of Fundamental and Applied Chemistry) Jurnal Penelitian Pertanian Terapan AGRIKAN Jurnal Ilmiah Agribisnis dan Perikanan Jurnal Aplikasi Teknologi Pangan Indonesian Food and Nutrition Progress Indonesian Food Science and TechnologyJournal ComTech: Computer, Mathematics and Engineering Applications JURNAL PANGAN Jurnal Teknologi Hasil Pertanian Jurnal Mutu Pangan : Indonesian Journal of Food Quality Jurnal Penelitian Hasil Hutan Jurnal Penelitian Tanaman Industri (Littri) Buletin Palma Perspektif, Review Penelitian Tanaman Industri Policy Brief Pertanian, Kelautan, dan Biosains Tropika International Journal of Oil Palm

Purwiyatno Hariyadi

1) Departemen Ilmu Dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Bogor 2) SEAFAST Center, Institut Pertanian Bogor, Bogor

Author-ID : 276078

Agriculture, Biological Sciences & Forestry 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 Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mathematics Public Health Social Sciences Other

Published : 78 Documents Claim Missing Document

Claim Missing Document

Articles

1 2 3 4 5

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).

PENGARUH WAKTU DAN SUHU GLISEROLISIS TERHADAP SIFAT KIMIA MONO-DIASILGLISEROL PADA SKALA PILOT PLANT Arief R. Affandi; Nuri Andarwulan; Purwiyatno Hariyadi
Jurnal Teknologi dan Industri Pangan Vol. 28 No. 2 (2017): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Mono and Diacylglycerol (MDAG) is one of the food additives that can be used for stabilizing food emulsion system. MDAG is commercially manufactured through glycerolysis reaction at high temperatures and catalyzed by inorganic alkaline such as NaOH. This process results in an equilibrium mixture containing partial glycerol esters and excess of glycerol. The present study describes the effect of reaction temperature and time in a 50 kg-pilot plant production on the chemical properties of the resulting MDAG emulsifier. Fully hydrogenated palm stearin (FHPS) and NaOH were used as the substrate and catalyst, respectively. The production was conducted following a factorial experiment in a completely randomized design with two variable combinations, i.e. temperatures at 170, 180, and 185°C; and times of 120 and 180 min. Each experiment combination was conducted in two replications. The glycerolysis reaction at 180°C for 180 min produced the highest yield of MDAG, i.e. 87.2±1.41%, which comprised of 48.78±2.28% monoacylglycerol (MAG), 30.92±1.23% diacylglycerol (DAG), 4.79±0.61% triacylglycerol (TAG), 1.97±0.04% free fatty acid (FFA), and 2.35±0.05% free glycerol.

STABILITAS FOTOOKSIDASI MINYAK GORENG SAWIT YANG DIFORTIFIKASI DENGAN MINYAK SAWIT MERAH Nuri Andarwulan; Gema Noor Muhammad; Afifah Z. Agista; Satrya Dharmawan; Dwi Fitriani; Ayu C. Wulan; Desty G. Pratiwi; Winiati P. Rahayu; Drajat Martianto; Purwiyatno Hariyadi
Jurnal Teknologi dan Industri Pangan Vol. 27 No. 1 (2016): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Deterioriation of palm oil fortified with vitamin A and provitamin A could be caused by the presence of oxygen and light exposure. The purpose of this study was to determine the effect of the initial peroxide value (PV) in palm oil (1.99, 3.98, and 9.95 meq O2/kg oil) and light intensity (15000, 10000, and 5000 lux) on the rate of oxidation and the shelf life of palm oil fortified with Red Palm Oil (RPO) equal to 45 IU vitamin A. The RPO contained β-carotene as provitamin A in the amount of 504.67 ppm. The PV and free fatty acid (FFA) content were observed as the parameters of oil deterioriation during storage. The results showed that the rate of PV was influenced by light intensity, while the rate of FFA formation were more influenced by the amount of initial PV in the oil. Based on the palm oil standard quality for PV (SNI 7709: 2012), the shelf life of palm oil with the lowest initial PV at ambient temperature was 9.5 days, while that with the highest PV was 1.32 hours. The deterioration rate of RPO fortified palm oil due to light exposure was also compared with its deterioration rate due to heat and the deterioration rate of palm oil fortified with vitamin A. The shelf life of vitamin A fortified palm oil stored in the dark was 90.67 days, while RPO fortified palm oil was 68.12 days. This shelf life results showed that RPO had a potency as provitamin A fortificant for palm oil as long as it is stored in a closed container in the dark.

KRISTALINITAS DAN KEKERASAN BERAS ANALOG YANG DIHASILKAN DARI PROSES EKSTRUSI PANAS TEPUNG JAGUNG Faleh Setia Budi; Purwiyatno Hariyadi; Slamet Budijanto; Dahrul Syah
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

Rice analogues are food products made from broken rice and/or any other carbohydrate sources to have similar texture and shape to those of rice. Corn flour can be used as a material to make the rice analogues because it has various amylose contents ranging from low, medium, and high so that it is possible to make the dough with different levels of amylose contents. High temperature extrusion process may change crystallinity of starch (crystal type of A to V and degree of crystallization). Changes in starch crystallinity may influence the physical properties of the rice analogue produced. This research aimed to assess the effect of flour amylose content and temperature of extrusion on the crystallinity and its impact on physical properties of rice analogue. High amylose corn starch and corn flour were mixed at certain ratios to obtain amylose contents of 16.99, 19.35, 21.72, and 24.09%. The dough was made by adding water to the mixed flour to have a moisture content of 40%. The dough was then extruded at temperatures of 70, 80, and 90°C using a twin screw extruder (BEX-DS-2256 Berto). The observed physical properties were type of crystal, degree of crystallinity, and hardness of the rice analogue. The results showed that the increase in extrusion temperatures from 70°C to 90°C increased the degree of crystallinity of the rice analogues from 7.98-11.49% to 12.15-13.61% and hardness from 4.06-4.91 kg to 4.74-8.20 kg. The increase in amylose contents (from 16.99% to 24.09%) enhanced the hardness of the rice analogue from 4.06-4.74 kg to 4.91-8.20 kg but did not show any significant effects on the degree of crystallinity. The degree of crystallinity is positively correlated with the hardness of rice analogue (correlation coefficient r=0.8).

DETERMINATION OF APPROPRIATE TECHNIQUE ON CRYSTALLIZATION AND FRACTIONATION OF COCONUT OIL - Mursalin; Purwiyatno Hariyadi; Eko Hari Purnomo; Nuri Andarwulan; Dedi Fardiaz
Jurnal Teknologi dan Industri Pangan Vol. 27 No. 2 (2016): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Each kind of oil has different characteristics and physico-chemical properties. Therefore, cooling method applied during dry fractionation of oil must be specifically designed. Fractionation condition of coconut oil commonly uses the fractionation data of palm oil, soybean oil, butter milk, and other commercial oil. Therefore, a more suitable cooling method for coconut oil needs to be investigated. The study showed that there were three distinct cooling phases critical to crystallization process, i.e. initial cooling, critical cooling and crystallization phase. The initial cooling phase is a process of lowering the rejuvenated oil temperature to the temperature for the onset of oil crystallization. For coconut oil, the onset of crystallization temperature was found at 29°C. The critical cooling phase is cooling from 29°C to the crystallization temperature. Crystallization phase is a phase to maintain the oil temperature constant at a predetermined crystallization temperature. In the initial cooling phase, melted coconut oil might be cooled quickly to save time but in the critical cooling phase, it should be done with a cooling rate of less than 0.176°C/min to produce a physically stable crystal. This study has successfully formulated a typical dry fractionation for coconut oil at pilot plant scale (120 kg) and resulted in an effective cooling procedure to produce oil fractions with physico-chemical properties as expected. The conditions and essential requirements that must be managed and maintained in a dry fractionation stage of coconut oil had been identified and were known. Hence, the fractionation process for specific purposes can be designed in a more practical way.

ANALISIS KINETIKA PENDUGAAN UMUR SIMPAN BENIH CABAI MERAH Elisa Julianti, Soewarno T.Soekarto , Purwiyatno Hariyadi dan Atjeng M.Syarief
Jurnal Teknologi Industri Pertanian Vol. 15 No. 1 (2005): Jurnal Teknologi Industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

Show Abstract | Download Original | Original Source | Check in Google Scholar

ABSTRACTModification of the Asni’s mathematical model was adopted to predict the shelf life of red chilli seeds, based on the first order of kinetics in the deterioration process of seed viability. Application of the modified model to storage experiments of red chilli seeds at different moisture contents of 14.3 % and above, the shelf life of the seeds was only one month or less, at moisture contents of 6.5 to 10.6 % was 4 to 26 months, while at very low moisture contents was more than 26 months. From this research it was found that the safe moisture content in room temperature storage of red chilli seeds required moisture content in the region of secondary bound water (between 4.0 – 12 % wet basis). For very long shelf life the seeds could be stored in the region of primary bound water ( bellow 4.0 % moisture), but along with the risk of hard seed phenomenon. Key words : Seeds, Red Chilli, Shelf Life, Storage, Mathematical Model

Karakteristik Lipid Terstruktur Hasil Transesterifikasi Enzimatik antara Minyak Ikan dan Minyak Kelapa Murni Arief Mulyawan; Dase Hunaefi; Purwiyatno Hariyadi
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 21 No 2 (2018): Jurnal Pengolahan Hasil Perikanan Indonesia 21(2)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Minyak ikan dan virgin coconut oil (VCO) memiliki karakteristik fisika kimia yang berbeda danmemiliki manfaat fungsional besar.Transesterifikasi enzimatik antara minyak ikan dan VCO sangatberpotensi menghasilkan lipid terstruktur dengan karakteristik yang baru. Tujuan penelitian ini adalahmenetapkan lama proses reaksi transesterifikasi enzimatik terbaik untuk menghasilkan lipid terstrukturtipe MLM (medium-long-medium) dan menentukan karakteristik kimia dan fisik lipid terstruktur. Analisisyang dilakukan yaitu komposisi asam lemak dan triasilgliserol (TAG) serta analisis titik leleh. Enzim yangdigunakan adalah Lipozym Thermomyces lanuginosa (TL IM) yang spesifik terhadap sn-1 dan sn-3. Hasilpenelitian menunjukkan bahwa waktu terbaik reaksi transesterifikasi enzimatik pada perbandingan substrat1:1 (basis mol), suhu reaksi 50oC, kecepatan pengadukan 200 rpm, menggunakan konsentrasi enzim 10%(terhadap substrat) dan molecular sieve 2% (terhadap substrat) adalah 30 menit. Lipid terstruktur yangdihasilkan mempunyai sifat leleh yang mirip dengan campuran (blending,1:1 basis mol) antara minyakikan dan VCO; berturut-turut adalah 13,43oC (dengan titik awal 2,92oC, titik akhir 20,57oC dan energisebesar 392,01 mJ) dan 13,98oC (dengan titik awal -1,90oC, titik akhir 18,06oC dan energi sebesar 301,28mJ). Reaksi transesterifikasi juga menyebabkan perubahan komposisi TAG serta diidentifikasi terdapat satuTAG baru yang terbentuk. TAG dengan ECN 26 dan ECN 30, yang merupakan TAG potensial untuk MLM,mengalami peningkatan konsentrasi.

Show Abstract | Download Original | Original Source | Check in Google Scholar

Fermented was reported to have different physicochemical and functional properties to those of non fermented flour. The objective of this research was to study the effect of spontaneous fermentation to chemical and rheological properties of corn flour and to identifying correlation among parameters. Flour was prepared by spontaneous fermentation with variation of fermentation time (0, 12, 24, 36, 48, 60 and 72 hours). The result indicated that the increasing of corn grits fermentation time was decrease of protein, crude fiber, lipid, ash, starch and amylase content of corn flour. The increasing of protein content, reduction sugar, crude fiber, ash, bulk density and gelatinization time were decrease of gel strength. Gel strength will be promote with increasing of angle of repose and peak viscosity. Gel stickeness will decrease with increasing of amylosa: amylopecyin ratio and breakdown viscosity. Key words: white corn, flour,fermentation, chemical, rheological

Show Abstract | Download Original | Original Source | Check in Google Scholar

Palm oil contains carotenoid about 500-700 ppm. Epidemiology study showed that carotenoids are beneficial for health, but most of carotenoids are destructed and loss during purification of palm oil, so need to be modified to minimize the loss and destruction of carotenoids. One of the methods was to use NaOH to neutralize free fatty acid after degumming step. The aim of this research was to determine optimum condition of deacidification process of palm oil to minimize the destruction of carotenoids. This research used Central Composite Design (CCD). Response surface model was applied to see influence of treatment to rendemen, free fatty acid and carotenoids contents of neutralized palm oil (NPO) with three variables of temperature, time, and consentration of NaOH. This research showed the optimum condition of deacidification process of palm oil to minimize the destruction of carotenoids, i.e. temperature of 59oC, time 25 minutes, and NaOH 11.1% (16oBe). In this condition the content of NPO was 95%, with 0.16% of free fatty acid and total carotenoids of 390 ppm. Key words: palm oil, deacidification, carotenoid

REKAYASA MESIN PENCETAK BUTIR BERAS SIMULASI DARI MATERI TANAMAN HUTAN Iyus Hendrawan; Sutrisno Sutrisno; Purwiyatno Hariyadi; Y Aris Purwanto; Rokhani Hasbullah
Jurnal Penelitian Hasil Hutan Vol 33, No 3 (2015): Jurnal Penelitian Hasil Hutan
Publisher : Pusat Penelitian dan Pengembangan Hasil Hutan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20886/jphh.2015.33.3.235-246

Indonesia kaya akan aneka sumber karbohidrat non-beras, termasuk di dalamnya tumpang sari tanaman hutan. Bulir beras simulasi (Simulated Rice Grain/SRG) dibuat dari bahan tepung aneka sumber karbohidrat non-beras dengan pendekatan sifat fisiko kimia tepung dan bulir beras varietas Ciherang. Penelitian bertujuan untuk merancang bangun mesin pencetak SRG berbahan baku campuran tepung hasil tumpang sari tanaman hutan. Perancangan mesin pencetak SRG didekati melalui kriteria perancangan, analisa desain, desain fungsional dan proses manufaktur, mesin ini diuji coba dengan menggunakan bahan campuran terbuat 30% pati garut, 42 % tepung tales beneng dan 28% tepung sorgum. Hasil rekayasa mesin pencetak SRG mempunyai dimensi ruang pencentak 6,8 x 2,2 x 5,06 mm , rasio pemampatan 1,9-2,3, kekuatan tekan 600 N. Sudut luncur pengumpan 70o, lama tekan pencetakan 0-5000 mikrodetik, kapasitas 900 bulir per jam dan temperatur bantalan ruang cetak 25-80 oC. Pengujian mesin pencetak menghasilkan bulir SRG dengan panjang 7,1 mm, tebal 2,8 mm, bentuk agak bulat, kekerasan bulir 0,1–2 N, massa jenis SRG 620-770 kg/m3 dan bobot 17,5-29 g per 1000 butir.

Co-Authors - Mursalin -, Sugiyono . Mursalin A.A. Ketut Agung Cahyawan W Afifah Z. Agista Agus Setiyono Agus Supryadi Andarwulan, Nuri Andri J. Laksana Anton Apriyantono Arief Mulyawan Arief Rakhman Affandi Ario Damar Atjeng M. Syarief Ayu C. Wulan Ayu Cahyaning Wulan Azis B. Sitanggang Azis Boing Sitanggang C Hanny Wijaya DAHRUL SYAH Dahrul Syah DAHRUL SYAH Daisy Irawan Darniadi , Sandi Dede R. Adawiyah Dede Robiatul Adawiyah Dedi Fardiaz Denny S. Agustin Desty G. Pratiwi Desty Gitapratiwi Desty Gitapratiwi Dewi Fortuna Ayu Dodik Briawan Drajat Martianto Drajat Martianto Dwi Fitriani Dwi Fitriani Dwi Karmila Syafriyanti Eko Hari Purnomo Elisa Julianti Elvira Syamsir Erka Fitria Erka Fitria Evy Damayanthi Fahim M. Taqi Fahma Yuliwardi Fahma Yuliwardi, Fahma Fajriyati Mas’ud Faleh Setia Budi Feri Kusnandar Firdaus, Safira Fitri Hasrini, Reno Friska Citra Agustia Gema Noor Muhammad Gina Nur Rahmasari Hasim Hendra Wijaya Hendri Hermawan Adinugraha Hoerudin Hoerudin Hoerudin Hoerudin Hunaefi, Dase Idqan Fahmi Indah Epriliati IPB, DGB Iyus Hendrawan Jaka Rukmana Joni Munarso Joni Munarso, Joni Khoerul Bariyah Krisna Margaretta Malau Laksana, Andri J. Lala M Kolopaking Leonardus B. Raditya Prabowo Lilis Nuraida Lisa Norisza Sjahwil M Agus Setiadi M. Taqi, Fahim Ma'mun Sarma Masykur, Siti Fauziyyah Munarso, S. Joni Mursalin . Mursalin Mursalin MURSALIN MURSALIN Muslim, Nizar Saeful Nahrowi Nur Aini Nur Aini . Nur Fitriana Dewi Nur Richana Nur Wulandari Nur Wulandari Nurhasanah, Siti Nuri Andarwulan Nuri Andarwulan Oktariza, Wawan Policybrief, Submission Puspo Edi Giriwono Putra, Imam Perdana Rahmawati Rahmawati Ratih Dewanti -Hariyadi Reno Fitri Hasrini Ria Noviar Triana Rindy Panca Tanhindarto Rokhani Hasbullah Rosiana Ulfa Rosulva, Indah S. Joni Munarso Salsabila, Unik Hanifah Santi Dwi Astuti Santi Dwi Astuti Satiti Kawuri Putri Satrya Dharmawan Selvi Marcellia Siti Fauziyyah Masykur Siti Madanijah Siti Nurhasanah Siti Nurhasanah Slamet Budijanto Soewarno T Soekarto Soewarno T. Soekarto Sri Purwaningsih, Sri Sri Widowati Stefani Hartono Subarna - Sudradjat Sugiyono - Sugiyono . Sumarto Sumarto Sumarto Sumarto Sumiati Suria Darma Tarigan Sutrisno Sutrisno Syafriyanti, Dwi Karmila Tanti Lanovia1,2)* Tien R. Muchtadi Tjahja Muhandri Tri Haryati Ulfah Juniarti Siregar Widhiasmoro, Ashari Winiati P. Rahayu Wiwit Amrinola Wulandari, Nur Yundari, Yundari Zita L. Sarungallo Zubaidah Irawati Zulaikhah Zulaikhah

Title

Found 78 Documents
Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title Search

Found 78 Documents Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title

Found 78 Documents
Search