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All Journal Jurnal Teknik Industri IPTEKMA Buletin Udayana Mengabdi Itepa : Jurnal Ilmu dan Teknologi Pangan Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) agriTECH CARADDE: Jurnal Pengabdian Kepada Masyarakat Jurnal Sains dan Teknologi Pertanian Agroindustrial Journal Journal of Fibers and Polymer Composites JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Jurnal Ilmiah Teknologi Pertanian Agrotechno
Bambang Admadi Harsojuwono
Program Studi Teknologi Industri Pertanian, Fakultas Teknologi Pertanian, Universitas Udayana, Badung, Bali, Indonesia
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Social Sciences

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Optimalisasi Jenis Olahan Kering dan Cara Pengolahan Akhir Ketela Harsojuwono, Bambang Admadi; Ngurah Agung, I Gusti; Pramana Mahardika, M. Surya
Jurnal Teknik Industri Vol 12, No 1 (2011): Februari
Publisher : Department Industrial Engineering, University of Muhammadiyah Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (163.843 KB) | DOI: 10.22219/JTIUMM.Vol12.No1.76-81

Abstract

The research was aimed to determine the effect of the form of dry food products, and final processing of sweet potatoand their interaction, on the nutrition content, resistant starch of the products, and the increasing level of blood glucoseof mice after consuming the products. The method of the research was based on the completed random design with thefactorial experiment two factors were experimented, the first factor was the form of dry food products with four kinds of theproduct from namely: crispy, chip, cracker and snack. The second factor was final processing with two kinds of methodswere experiment was done using so nice which divided into eight blocks of combination treatments of the experiments. The crispy form of dry sweet potato product and final processed by oven roasting was the best product which could suppress the increasing level of blood glucose of mice to 8 mg/L and has resistant starch of about 39.29%. This product also had the best nutrition content such as content of protein, lipid, total sugar and starch of about 3.42%, 1.79%, 7.98%, and 50.02%.
Pengaruh Jenis Dan Konsentrasi Plasticizer Terhadap Karakteristik Bioplastik Maizena Purba, Dillon Marichman; Harsojuwono, Bambang Admadi; Hartiati, Amna
IPTEKMA Volume 8, No. 2, Agustus 2019
Publisher : Bidang Kemahasiswaan Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/iptekma.2019.v08.i02.p02

Abstract

PENGARUH JENIS DAN KONSENTRASI PLASTICIZER TERHADAP KARAKTERISTIK BIOPLASTIK MAIZENA. Maizena adalah tepung jagung yang mengandung 24 - 26 persen amilosa dan 74 - 76 persen amilopektin memiliki sifat kaku dan mudah rapuh sehingga perlu ditambahkan plasticizer untuk meningkatkan karakteristik maizena bioplastik. Penelitian ini bertujuan untuk mengetahui pengaruh jenis dan konsentrasi plasticizer terhadap karakteristik maizena bioplastik, dan mengetahui jenis dan konsentrasi plasticizer yang dapat menghasilkan karakteristik maizena bioplastik terbaik. Penelitian ini menggunakan Metode Rancangan Acak Kelompok dengan dua faktor. Faktor I adalah jenis plasticizer yang terdiri dari gliserol, sorbitol dan propilen glikol. Faktor II adalah konsentrasi plasticizer terdiri dari tiga level yaitu 0,5 g; 1 g; dan 1,5 g. Percobaan menghasilkan 9 kombinasi pengobatan dan dikelompokkan menjadi 2 kelompok untuk mendapatkan 18 unit percobaan. Hasil penelitian menunjukkan bahwa jenis dan konsentrasi plasticizer memiliki pengaruh yang sangat signifikan terhadap kekuatan tarik, perpanjangan putus, elastisitas dan pembengkakan. Sedangkan interaksi memiliki pengaruh yang sangat signifikan terhadap kekuatan tarik dan pembengkakan dan memiliki pengaruh signifikan terhadap elastisitas maizena bioplastik. Karakteristik maizena bioplastik terbaik ditemukan pada perlakuan plasticizer propilen glikol dan konsentrasi 1 g dengan karakteristik kekuatan tarik 2,325 MPa, perpanjangan putus 14,5 persen, modulus muda 16,055 MPa, pembengkakan 29,16 persen, durasi degradasi 8 hari dan mengandung gugus fungsional alkohol hidroksil (?OH), (NH2) amina, (–COOH) karboksilat, (C?C) alkuna, (–COOR) ester, (C = C) aromatik, (R – O – R ') eter, (C = C) alkena dan hidrokarbon - (CH2) n.
Potensi Minuman Kunyit Asam (Curcuma domestica Val. - Tamarindus indica L.) sebagai Minuman Kaya Antioksidan Sri Mulyani; Bambang Admadi Harsojuwono; Gusti Ayu Kadek Diah Puspawati
agriTECH Vol 34, No 1 (2014)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (256.811 KB) | DOI: 10.22146/agritech.9524

Abstract

The purpose of this study were to determine which part of tamarind (asam) that had highest antioxidant activity and which formula of kunyit asam baverages had highest antioxidant activity and preferred by consumers. The experiment was conducted in two stages namely: part of tamarind and formula of kunyit asam baverages. The results showed that tamarind leaves with cooking time 2.5 minutes had the highest antioxidant activity with total phenol 0.75 g GAE/100g tamarind leaves extract; antioxidant capacity 0.053% evaluated by DPHH method and vitamin C: 0.252 mg/100 g. The kunyit asam baverages which the highest antioxidant activity and preferred by consumers, produced from formula: 5 part of turmeric, 25 part of tamarind leaves, 70 part of water, with total phenol: 1.06 g GAE/100g formula baverages, antioxidant capacity: 0.123% and vitamin C: 0.688 mg/100 g.ABSTRAKTujuan penelitian ini adalah untuk menentukan bagian asam yang menghasilkan aktivitas antioksidan tertinggi dan formulasi minuman kunyit asam yang memiliki aktivitas antioksidan tertinggi dan disukai panelis. Penelitian ini dilakukan dalam dua tahap yaitu bagian asam dan formulasi minuman kunyit asam. Hasil penelitian menunjukkan bagian daun asam dengan pemasakan 2,5 menit memiliki aktivitas antioksidan tertinggi dengan total fenol 0,75 g GAE/100 g ekstrak daun asam; aktivitas antioksidan 0,053% diuji dengan metode DPPH dan vitamin C 0,252 mg/100 g. Minuman kunyit asam yang memiliki aktivitas antioksidan tertinggi dan disukai panelis adalah pada formula 5 bagian kunyit, 25 bagian daun asam, 70 bagian air dengan total fenol 1,106 g GAE/100 g formula minuman kunyit asam, aktivitas antioksidan 0,123% dan vitamin C 0,688 mg/100 g.
Optimalisasi Jenis Olahan Kering dan Cara Pengolahan Akhir Ketela Bambang Admadi Harsojuwono; I Gusti Ngurah Agung; M. Surya Pramana Mahardika
Jurnal Teknik Industri Vol. 12 No. 1 (2011): Februari
Publisher : Department Industrial Engineering, University of Muhammadiyah Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22219/JTIUMM.Vol12.No1.76-81

Abstract

The research was aimed to determine the effect of the form of dry food products, and final processing of sweet potatoand their interaction, on the nutrition content, resistant starch of the products, and the increasing level of blood glucoseof mice after consuming the products. The method of the research was based on the completed random design with thefactorial experiment two factors were experimented, the first factor was the form of dry food products with four kinds of theproduct from namely: crispy, chip, cracker and snack. The second factor was final processing with two kinds of methodswere experiment was done using so nice which divided into eight blocks of combination treatments of the experiments. The crispy form of dry sweet potato product and final processed by oven roasting was the best product which could suppress the increasing level of blood glucose of mice to 8 mg/L and has resistant starch of about 39.29%. This product also had the best nutrition content such as content of protein, lipid, total sugar and starch of about 3.42%, 1.79%, 7.98%, and 50.02%.
PENERAPAN IPTEK BAGI PETANI JAMBU METE DI KABUPATEN KARANGASEM B.A. Harsojuwono; I.W. Arnata; N.L. Yulianti
Buletin Udayana Mengabdi Vol 16 No 3 (2017)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1617.422 KB)

Abstract

Tujuan pelaksanaan pengabdian adalah pemberdayaan kelompok tani, penerapan teknologi tepat guna, dan pendampingan petani jambu mete di Kabupaten Karangasem. Tujuan khusus adalah menguatkan kelompok tani dan kewirausahaannya, meningkatkan kemampuan penanganan pasca panen jambu mete serta mewujudkan kesinambungan penerapan teknologi tepat guna agar petani dapat mengelola tanaman jambu metenya secara mandiri. Metode yang digunakan dalam pelaksanaan pengabdian ini adalah pendekatan participatory kepada kelompok tani melalui pemberdayaan masyarakat/pengembangan SDM melalui penyuluhan dengan penguatan kelompok usaha, pelatihan penanganan pascapanen dan pengolahan jambu mete, pendesainan alat pengering serta pendampingan teknologi tepat guna. Target luaran yang dicapai adalah produk kacang mete berkualitas sesuai Standar Nasional Indonesia (SNI) dan diversifikasi produk olahan buah semu jambu mete berupa jelly dan abon yang siap pasar. Hasil kegiatan pengabdian ini adalah 1) respon mitra kegiatan sangat tinggi dengan disepakatinya beberapa kegiatan yaitu pembuatan mesin pengering, penguatan kelompok, pelatihan penanganan pasca panen mete dan pengolahan buah semu mete serta pendampingan kegiatan, 2) mesin yang dibutuhkan mitra adalah mesin pengering tipe kabinet dengan delapan rak yang mempunyai kapasitas 75-100 kg per proses, 3) penguatan kelompok meliputi pemberian bantuan mesin pengering dan pelatihan mampu menguatkan organisasi kelompok dalam berproduksi maupun perbaikan tata kepengurusan, pengorganisasian kegiatan, administrasi serta meningkatnya jiwa kewirausahaan kelompok, 4) pelatihan penanganan mete glondong maupun pengolahan buah semu mete meningkatkan pengetahuan dan keterampilan anggota kelompok dalam menghasilkan kacang mete yang bermutu serta produk baru berupa jelli dan abon buah semu mete, 5) pendampingan terhadap mitra mampu meningkatkan mutu dan penampilan dari kacang mete, jelli dan abon buah semu mete yang siap pasar.
Optimasi ph dan Suhu Proses Sakarifikasi Fermentasi Simultan dalam Produksi Bioethanol dari Ubi jalar Bambang Admadi Harsojuwono; I Wayan Arnata
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 1, No. 1, 2014
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

The Research objective was to obtain the optimum pH and temperature of simultaneous fermentation scarification (SFS) process on the ethanol production of the sweet potato hydrolyzed. This research used the block random design with factorial experiment. First factor was pH (4.5 ; 5.0 ; 5.5) and the second factor was temperature (30, 35, 40 and 45 oC). The research was conducted with the following stages : production of sweet potato hydrolyzed by enzyme in the liquidation process, preparation of S. cerevisiae culture and simultaneous fermentation scarification process. The results showed that the optimum simultaneous fermentation scarification process on temperature of 35oC and pH 4,5 that produce the ethanol of 5,32% (v/v) with the ethanol produce efficiency of 35,79% ; fermentation efficiency of 70,16% and yield of 11,79%.Key words: sweet potato, simultaneous fermentation scarification, pH and temperature
Studi Konsentrasi Amiloglukosidase dan Saccharomyces cereviseae dalam Produksi Bioetanol dari Ubi Jalar Melalui Sakarifikasi Fermentasi Simultan Bambang Admadi Harsojuwono
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 2 No 1 (2015)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

The purpose of this study is to obtain the enzyme concentration and Sacharomyces cereviceae amyloglukosidase best to process simultaneous saccharification fermentation (SFS) in the production of bio ethanol from sweet potato hydrolyzated. This study was designed using a factorial randomized block design. The first factor is the concentration of enzyme amiloglukosidase consisting of 3 levels ie 0.8; 1.0 and 1.2 ml / kg substrate. The second factor is the concentration of S. cereviceae consisting of 3 levels ie 5; 10 and 15% (v / v). Variable measured include of ethanol concentration, yield, efficiency of substrates using, fermentation efficiency and concentration of substrate consumption. Data were analyzed diversity and Duncan's multiple comparison test was done to determine the best treatment. The results showed that the concentration of the enzyme amyloglukosidase 1.2 ml / kg of substrate (3000 U / ml) at a concentration of S. cereviceae 10% (v / v) is the best treatment with the resulting ethanol concentration 7.48% (v / v), yield 19.89%, the efficiency of product formation by substrate 47.37%, 92.88% fermentation efficiency, and the concentration of substrate consumption of 15.78 g / L.
Profil Permukaan Dan Gugus Fungsi Bioplastik Pati Singkong Termodifikasi Bambang Admadi Harsojuwono; I Wayan Arnata; Sri Mulyani
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 3 No 2 (2016)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

Tujuan penelitian adalah  mengidentifikasi profil permukaan dan gugus fungsi bioplastik yang terbuat dari pati singkong termodifikasi. Penelitian dilaksanakan dengan metode eksplorasi, yang diawali dari pembuatan bioplastik pati singkong termodifikasi dan dilanjutkan dengan mengamati profil permukaan bioplastik pati singkong termodifikasi pada sisi melintang dan membujur dengan menggunakan Scan Electron Microscope (SEM), serta mengidentifikasi gugus fungsi pada polimer yang terbentuk dalam bioplastik menggunakan spectrometer FTIR. Hasil peneltian menunjukkan bahwa profil permukaan bioplastik pada tampak membujur menunjukkan adanya jaringan-jaringan gel yang dibentuk oleh bahan polimer pati termodifikasi dengan rongga-rongga udara. Profil bioplastik pati singkong (tapioka) tampak samping atau melintang menampilkan susunan berlapis ke arah vertikal dengan ketebalan 379 mikron, sementara itu perbesaran 2500 kali tampak melintang menunjukkan jaringan-jaringan gel yang dibentuk oleh bahan polimer pati yang tersusun berbentuk gelombang atau ombak ke arah vertikal. Bioplastik yang dibentuk dari polimer pati termodifikasi mengandung gugus fungsi hidroksil (O-H) yang berikatan dengan hydrogen, alkana (C-H), aldehida (C-H), ikatan hidrogen asam karboksilat, alkuna (C=C), ester, senyawa aromatik sederhana, karboksil (C-O), alkena (C=C) serta hidrokarbon -(CH2)n.
Komposisi Senyawa Penyusun Minuman Sinom (curcuma domestica val.- tamarindus indica l.) Ni Ketut Wiradnyani; Ni Made Wartini; Bambang Admadi Harsojuwono
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 1, No. 1, 2014
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

Sinom beverages analternative functional food. The ingredients are curcumin and young tamarin leaves, it is easily available, relatively in expensive expected that is consumed, it contains antioxidant compounds. This study aimed to identification of sinom beverages antioxidant compounds to treatment of some types of solvent fractions are: hexane, chloroform and ethylacetate in vitro. With GCMS and TLC analysis of method.Hexana fraction all egedly contains compounds: ar-tumeron (21,32%), tumeron (49,84%) and curlon (27,25%), cloroform fraction contains compounds: ar-tumeron (20,04%), tumeron (10%) and curlon (15,84%), etil asetat fraction contain compounds: ar-tumeron (19,98%), tumeron (24,52%) and curlon (16%.) and the water fraction contain compounds: 9-oktadecanoid fatty acids (69,43%), ascorbic acid (32,7%), Ribovlafin (37,1%), ar-tumeron (1,31%), tumeron (2,85%) and curlon (1,09%.),The results showed hexan, kloroform, etil asetat and water fraction of sinom beverages contains compound: 9-oktadecanoid fatty acids, ascorbic acid, Ribovlafin, ar-tumeron, tumeron and curlon.Keywords: Sinom beverage, compotition, solvent fraction
Characteristic of bioplastic’s physical and mechanical (Study on Tapioca Concentration and Composition Mixture of Plasticizer) Bambang Admadi Harsojuwono; I Wayan Arnata
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 3 No 1 (2016)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

This study aims to (1) the effect of the concentration of starch and  ratio mixture of plasticizer to the physical and mechanical characteristics of bioplastics (2) determine the concentration of starch and plasticizer RATIO mixture  that results in physical and mechanical characteristics of bio plastics best. The experiment was conducted using a factorial randomized block design. The first factor is the concentration of tapioca consisting of 3 levels 4%, 5% and 6% (w / w). The second factor is the   mixture plasticizer ratio  of glycerol and sorbitol   consisting of 5 levels ie (100: 0)%, (95: 5)%, (90:10)%, (85:15)%, (80:20)% b / b. Each combination of treatments classified into 2 time  processing bio plastics, so there are 30 experimental units. Variables observed water content, elongation at break, tensile strength and Young's modulus . The data obtained were analyzed of variant and  test of Duncan's. The results showed that the concentration of tapioca and  mixture plasticizer had no effect on water content but significant effect on the elongation at break, tensile strength and Young's modulus. The concentration of starch 6% with a ratio of mixture of plasticizers glycerol: sorbitol ( 100: 0) produces the best characteristics of bioplastics with water content of 3.98%, elongation at break of 18.75%, the tensile strength of 930 MPa and a Young's modulus of 50 MPa.
Co-Authors Aditya Nandika A.J Amna Hartiati Amna Hartiati Anak Agung Made Dewi Anggreni Anak Agung Made Dewi Anggreni Aryawan, I Komang Budi Mas Boy Darwin Situmorang Cintia Indrawati Devi Hagelia Aritonang Dewa Made Dwi Pradana Putra Dewi Sartika Esmeralda Oktaviani Simarmata Farida Unggul Situmorang Fransiskus Yuven Wara Gusti Ayu Kadek Diah Puspawati Hartiati , Amna I Dewa Gde Mayun Permana I Gusti Ayu Lani Triani I Gusti Made Teddy Pradana I Gusti Ngurah Agung I Kadek Alit Susendiana Adi I Ketut Pramananta I Ketut Satriawan I Ketut Suter I Made Prahadi Widnata Putra I Made Sugitha I Nengah Kencana Putra I Pt Cahya Wisnawa P I W.G. SEDANA YOGA I Wayan Angga Sukma I Wayan Arnata Ida Bagus Wayan Gunam Ketut Anik Mas Juliani Liza Natasya Pongmassangka Luh Gede Arista Pradnyani M. Surya Pramana Mahardika M. SURYA PRAMANA MAHARDIKA, M. SURYA Mulyani Sri N.L. Yulianti Nairfana, Ihlana Natasya Damariandini Ni Kadek Ariani Dewi Ni Kadek Sriani Ni Ketut Wiradnyani Ni Luh Feby Putri Pratami Ni Made Wartini Ni Putu Suwariani Ni Wayan Nadia Martaningsih Sutarsa Noval Wahyu Adi NYOMAN SEMADI ANTARA Pande Made Kerta Indra Yoga Patandianan, Dimas Lomo Pupung Ferdiansyah Purba, Dillon Marichman Putra, Ferdi Prayoga Putu Devi Yustisia Utami Radja Zulfan Hasibuan Runa Ramadanty Aisyi Putri Sando F. Limbong Sayi Hatiningsih Shafira Salsabila Putri Sri Mulyani Sri Mulyani Syah Banu Putra Sitepu Tiara Noviyani Timothy Ich Sudanton Sitorus Viva Yani Tika Rutmana Simamora Vudia Miranda Wijaya Saputra Yohana Putri Lumbantoruan