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Rob Mudjisihono
Balai Penelitian Tanaman Pangan Sukamandi
Agriculture, Biological Sciences & Forestry

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Penanganan Gabah Selama Pasca Panen Rob Mudjisihono
agriTECH Vol 6, No 1 & 2 (1986)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2627.077 KB) | DOI: 10.22146/agritech.18989

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Evaluasi Mutu Tahu dari Beberapa Varietas Kedelai Rob Mudjisihono
agriTECH Vol 7, No 2 (1987)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (3129.465 KB) | DOI: 10.22146/agritech.19005

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Evaluasi Sifat-Sifat Fisik dan Kimiawi Beberapa Jenis Jagung Produksi Sukamandi dan Garut Rob Mudjisihono; Koswara Koswara; Muhadji D. Moentono
agriTECH Vol 9, No 4 (1989)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1207.389 KB) | DOI: 10.22146/agritech.19053

Abstract

Physical and chemical evaluation of fifteen varieties of corn produced in Sukamandi and Garut. Micrometer was used to measure kernel size and shape (dimension). Physical analysis showed that corn planted at high elevation (Garut,. 700 in a.s.1) produce larger kernels, i.e. 9.7 mm length and 9.0 mm width, than those produced at lower elevation (Sukamandi, 12 m a.s.l) which their dimensions were only 8.7 mm length and 8.6 mm width. The RRS corn width had the largest kernel dimensions i.e. 9.5 mm length and 9.1 mm wide. The amylose and protein contents were 19.2-21.3% and 9.0- 10.33%, respectively.
Analisa, Ekstraksi, dan Alternatif Penggunaan Pati Sorghum (Sorghum blcolor (Llnn). Moench) Sebagai Bahan Baku Pembuatan Sirup Glukosa Secara Enzimatis Rob Mudjisihono
agriTECH Vol 10, No 2 (1990)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1860.685 KB) | DOI: 10.22146/agritech.19059

Abstract

Pembuatan glokusa secara enzimatis pada peneldian ini meliputi dua tahap yaitu liquifikasi dan sakarifikasi. Liquifikasi dilakukan dengan keragaman kepekatan substrat (15%, 20%, 25% dan 30%) dan kepekatan a-amilase (50 KNU, 100 KNU, 150 KNU, 200 KNU clan 300 KNU per kg pati). Sakarifikasi diakukan dengan keragaman varietas sorgum (Keris dan UPCA-S2), pH (4,0 dan 4.5) serta konsentrasi enzim glukoamilase (220 AGU. 440 AGU dan 660 AGU per ton pati. Hasil percobaan menunjukkan bahwa pada proses liqutfikasi, nilai setara dekstrosa meningkat dengan meningkatnya konsentrasi substrat dan konsentrasi enzim a-arniiase yang digunaken yang mencapai puncak 25% untuk kedua varietas dengan 150 KNU per kg pati untuk pati sorgum varietas Keris dan 200 KNU per kg pati sorgum varietas UPCA-S2, setelah itu menurun. Hasil sakarifikasi menunjukkan bahwa varietas sorgum, pH dan konsentrasi enzim AMG 200 L berpengaruh terhadap rendemen, kadar bahan kering, kadar gula pereduksi dan nilai setara dekstrosa, kadar abu serta warna dan kejernihan. Nilai setara dekstrosa tertinggi adalah 91,8 persen dengan kombinasi periakuan terhadap pati Keris, dengan pH 4.5 dan kepakatan enzim glukoamilase.
Pengaruh Penambahan Tepung Kacang Hijau dan Gliseril Monostearat Pada Tepung Jagung Terhadap Sifat Fisik dan Organoleptis Roti Tawar yang Dihasilkan Rob Mudjisihono; S. Joni Munarso; Zuheid Noor
agriTECH Vol 13, No 4 (1993)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1239.581 KB) | DOI: 10.22146/agritech.19273

Abstract

An experiment was conducted to evaluate the effect of addition of mungbean flour and gliceryl monostearat (GMS) on the loaf volume, hardness, porosity, colour, texture, taste and flavour of bread. Corn and mung bean flour and then added with 1, 2 and 3 percents of GMS. Physical analysis showed that corn and mungbean flour can be used to produce a good quality bread. Addition of fifteen percents of mungbean in flour resulted in a good loaf volume and increase in the hardness of bread. Addition of GMS with several concentrations were also not negatively affecting to the taste, flavour, the texture and the colour of bread. The panelist prefered the texture of bread with addition of five percents mungbean flour and Iwo percents GMS. While, the panelist prefer the taste of bread with addition of ten percents mungbean flour and two percents GMS.
Co-Authors Koswara Koswara Muhadji D. Moentono S. Joni Munarso Zuheid Noor