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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 Mutu Pangan : Indonesian Journal of Food Quality Jurnal Penelitian Hasil Hutan Jurnal Penelitian Tanaman Industri (Littri) Buletin Palma Perspektif, Review Penelitian Tanaman Industri Jurnal Bio-Geo Material Dan Energi Policy Brief Pertanian, Kelautan, dan Biosains Tropika Jurnal Penelitian Hasil Hutan 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
Agriculture, Biological Sciences & Forestry 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 Electrical & Electronics Engineering Energy Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mathematics Public Health Social Sciences Other

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Efektifkah Penerapan Cukai Minuman Berpemanis untuk Menurunkan Risiko Penyakit Tidak Menular di Indonesia? Policybrief, Submission; Andarwulan, Nuri; Hariyadi, Purwiyatno; Firdaus, Safira
Policy Brief Pertanian, Kelautan, dan Biosains Tropika Vol 6 No 2 (2024): Policy Brief Pertanian, Kelautan dan Biosains Tropika
Publisher : Direktorat Kajian Strategis dan Reputasi Akademik IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/agro-maritim.0602.893-899

Abstract

Asupan gula, garam dan lemak dari pangan yang dikonsumsi diduga menjadi faktor risiko PTM. Rerata asupan gula masyarakat Indonesia masih memenuhi rekomendasi WHO dan PerMenkes No. 30 tahun 2013. Identifikasi sumber pangan yang berkontribusi terhadap asupan gula dapat digunakan sebagai input strategi pengendalian asupannya. Hasil survey konsumsi pangan menunjukkan bahwa jenis pangan sebagai kontributor utama asupan gula adalah pangan olahan, diikuti oleh pangan siap saji dan masakan rumah tangga. Menurut UNICEF, tidak ada satu pun kebijakan tunggal yang mampu secara efektif mengatasi permasalahan PTM yang terkait dengan pola konsumsi pangan yang tidak menyehatkan. WHO mengusulkan sejumlah tindakan kebijakan untuk menurunkan risiko PTM dan salah satunya adalah penerapan cukai MBDK. Cukai MBDK sesuai rekomendasi WHO (20-25%) efektif untuk mendorong penurunan prevalensi PTM karena membatasi konsumen membeli MBDK. Kajian literatur secara sistematik menunjukkan penerapan cukai pada minuman bergula berdasarkan model simulasi berpengaruh terhadap penurunan PTM, namun berdasarkan bukti (evidence based) tidak berpengaruh nyata terhadap penurunan PTM. Penerapan cukai terbukti menurunkan volume pembelian dan kandungan gula MBDK.
Kinetics of Vitamin A Degradation and Oxidation of Palm Oil Fortified with Retinyl Palmitate and ?-Carotene from Red Palm Oil Krisna Margaretta Malau; Nuri Andarwulan; Drajat Martianto; Desty Gitapratiwi; Ayu Cahyaning Wulan; Dwi Fitriani; Purwiyatno Hariyadi
International Journal of Oil Palm Vol. 2 No. 3 (2019): September 2019
Publisher : Indonesian Oil Palm Society /IOPS (Masyarakat Perkelapa-sawitan Indonesia /MAKSI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35876/ijop.v2i3.44

Abstract

Retinyl palmitate and ?-carotene from red palm oil (RPO-?-carotene) can be used as sources to fortify vegetable oil. The present study tested three types of bulk palm cooking oil with a peroxide value (PV) of 0, ±4, and ±8 mEq O2kg-1 which each was fortified with retinyl palmitate or RPO-?-carotene alone and combination of both fortificants. The stability of the fortificants in oil samples during storage was investigated. A kinetic analysis of oxidation reaction in fortified palm cooking oil stored in tightly closed amber vials in the dark at different temperatures (60±5, 75±5, and 90±5 °C) was conducted, and then PV, vitamin A concentration and their change rate of reaction in the oils were measured. It reveals that initial PV and mixture of retinyl palmitate and RPO-?-carotene in fortified oil affected the oil stability. Higher initial PV of oil increased the reaction rate constant of peroxide formation and degradation of vitamin A activity during storage. Oxidation reactions of oil samples fortified with the mixtures of retinyl palmitate and RPO-?-carotene was faster than that fortified with retinyl palmitate or RPO-?-carotene only. Our research suggests that applying single fortificant of retinyl palmitate or RPO-?-carotene in oil is more stable than that fortified with combination of both fortificants.
Understanding the Codex Standard to Ensure Safety and Quality of Palm Oil Purwiyatno Hariyadi
International Journal of Oil Palm Vol. 4 No. 1 (2021)
Publisher : Indonesian Oil Palm Society /IOPS (Masyarakat Perkelapa-sawitan Indonesia /MAKSI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35876/ijop.v4i1.58

Abstract

Indonesia is the number one producer and exporter of palm oil globally. About 85% of palm oil is used for food applications. Consequently, issues related to food safety and nutrition have always been a major concern, both for producers and consumers of palm oil. In this respect, the palm oil industry must put serious effort to comply with food safety and quality standards, such as those of Codex standards, especially specified at Codex Standard for named vegetable oils (CXS 210-1999).
Engineering Process Of Deodorization To Improve Product Quality Of Red Palm Oil With Rich Of Carotene Mursalin, Mursalin; Andarwulan, Nuri; Hariyadi, Purwiyatno
Indonesian Food Science and Technology Journal Vol. 1 No. 1 (2017): Volume 1 Number 1, December 2017 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (289.927 KB) | DOI: 10.22437/ifstj.v1i1.5014

Abstract

Abstract— Efforts to develop the production technology of high quality red palm-oil (RPO) in order to provide source of food ingredient that naturally rich of nutrients, become urgents regarding the need of such products drastically increased recently.  Application of deodorization technology by temperature, time, and deodorizer pressure combinations (engineering of deodorization process) are studied and evaluated to obtain good quality of RPO. Crude palm oil (CPO) used  in this  research were supplied by PT. Salim Ivomas (Bimoli) Jakarta. The equipments used were degumming and neutralization unit, deodorization unit and other equipment units to analize the oil physico-chemical properties. The research consisted of 5 stages as the following: characterising CPO physico-chemical properties, conducting chemically degumming and deacidification, process enginering of deodorization, characterizing of physico-chemical properties and organoleptic of RPO resulted, and analyzing data for product resulted from process engineering applied. Deodorization with the range of temperature and process duration of 135–145 oC (408–418 K) and 1–4 hours have led to carotene retention decreasing (%) following the equation “Carotene Retention (%) = -764 x ln(absolute temperature) + 4693” and process duration with the equation “Carotene Retention (%) = -7.81 x ln(process duration) + 91.02”; and also resulted odor intensity with the equation “Odor Intensity = 0.08 x (squared absolute temperature) – 66.88 x (absolute temperature) + 13823” and duration process with the equation “Odor Intensity = 0.315 x (squared process duration) – 1.52 x (process duration) + 5.268”. Effective deodorization to produce RPO with the content of free fatty acid and peroxide value that met the requirements of Indonesian National Standard (SNI) quality of carotene content above 400 ppm and odor scale below 3.3, were the combination of temperature (T) of 141.34 oC, heat process duration (t) of 2.35 hours and vacuum pressure of (P) of 20 mmHg. The resulted RPO contained free fatty acid and peroxide value of 0.11% dan 0.12 meq/kg oil respectively, total carotene of 444.09 ppm and odor value of 3.21  
PENGARUH LUAS PERMUKAAN BONGKAHAN KAPUR API TERHADAP LAJU PENGERINGAN FILLET IKAN PATIN Mursalin, Mursalin; Hariyadi, Purwiyatno; Soekarto, Soewarno T.
Jurnal Bio-Geo Material Dan Energi Vol. 1 No. 1 (2021): Journal of Bio-Geo Material and Energy (BiGME), March 2021
Publisher : PUI BiGME Universitas Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/bigme.v1i1.12313

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh ukuran bongkahan batu kapur yang digunakan pada pengeringan absorpsi terhadap laju pengeringan fillet ikan patin. Tiga macam ukuran bongkahan kapur api, yaitu 100 g per bongkah atau dengan luas permukaan 8.65 cm2/kg (U1), 50 g per bongkah atau dengan luas permukaan 10.40 cm2/kg (U2), dan 25 g per bongkah atau memiliki luas permukaan 13.09 cm2/kg (U3), ditempatkan pada bagian bawah lemari pengering dan dipisahkan dengan kawat kasa dari fillet ikan patin yang ditempatkan di rak bagian atas,.perbandingan kapur: ikan (5:1). Untuk mencapai kadar air fillet ikan patin 12% basis basah, dibutuhkan waktu masing-masing selama 46, 38, dan 30 jam untuk luas permukaan bongkahan kapur 8.65, 10.40, dan 13.09 cm2/kg. Pengeringan fillet ikan patin terbagi dalam 4 periode, yaitu periode transisi (kondisioning), periode cepat (pengeringan air bebas), periode lambat (pengeringan air terikat tersier) dan periode sangat lambat (pengeringan air terikat sekunder). Pada batu kapur ukuran besar, proses kondisioning dan periode pengeringan air bebas cenderung lebih cepat tetapi setelah memasuki periode pengeringan air terikat, laju pengeringannya akan sangat lambat dibandingkan dengan penggunaan ukuran bongkahan yang lebih kecil.
REKAYASA MESIN PENCETAK BUTIR BERAS SIMULASI DARI MATERI TANAMAN HUTAN Iyus Hendrawan; Sutrisno; Purwiyatno Hariyadi; Y.Aris Purwanto; Rokhani Hasbullah
Jurnal Penelitian Hasil Hutan Vol. 33 No. 3 (2015): Jurnal Penelitian Hasil Hutan
Publisher : BRIN Publishing

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

Abstract

Indonesia is rich of non-rice carbohydrate source including forest intercropping plants. Simulated Rice Grain (SRG) was made from non-rice carbohydrate sources which had close characteristic to the physicochemical properties of flour and Ciherang grain variety. This paper studies the machine design of Simulated Rice Grain (SRG) made of non-rice carbohydrate from forest intercropping plant. SRG forming machine design is approached through the design criteria, design analysis, functional design and manufacturing processes, while SRG forming machine was tested using mixed material made from 30% of arrowroot starch, 42% of beneng taro flour and 28% of sorghum. The specification of SRG forming machine is 6.8 × 2.2 × 5.06 mm for die space dimension, 1.9–2.3 for pressure ratio, 600 N for pressure force, 70° for angle of repose, 0–5000 microseconds for space time length, capacity of 900 grain per hour and 25–80 °C for die space temperature regulator. It resulted SRG with length of 7.1 mm, thickness of 2.8 mm, slightly rounded shape, grain firmness of 0.1–2 N, rice grain density of 620–770 kg/m³ and grain weight of weight grain 17.5–29 g per 1000 grains.
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 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 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 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 Soewarno T. Soekarto Sri Purwaningsih, Sri Sri Widowati Stefani Hartono Subarna - Sudradjat Sugiyono - Sugiyono . Sumarto Sumarto Sumarto Sumarto Sumiati Suria Darma Tarigan SUTRISNO Sutrisno Sutrisno Syafriyanti, Dwi Karmila Tanti Lanovia1,2)* Tien R. Muchtadi Tjahja Muhandri Tri Haryati Ulfah Juniarti Siregar Winiati P. Rahayu Wiwit Amrinola Wulandari, Nur Yundari, Yundari Zita L. Sarungallo Zubaidah Irawati Zulaikhah Zulaikhah