Article Per Year (5 Year)
p-Index From 2020 - 2025
2.109
P-Index
This Author published in this journals
All Journal Jurnal Ilmu Pertanian Indonesia Jurnal Teknologi Dan Industri Pangan Jurnal Ilmu Lingkungan Agrointek REKAYASA Majalah Ilmiah MOMENTUM Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat Jurnal Aplikasi Teknologi Pangan Indonesian Journal of Chemistry Indonesian Food Science and TechnologyJournal Menara Perkebunan JURNAL PANGAN Jurnal Mutu Pangan : Indonesian Journal of Food Quality Canrea Journal: Food Technology, Nutritions, and Culinary Journal Indonesian Journal of Applied Research (IJAR) Indonesian Journal of Innovation Studies Jurnal Standardisasi
Faleh Setia Budi
Departemen Ilmu Dan Teknologi Pangan, Fakultas Teknologi Pertanian, IPB University, Bogor
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Physics Public Health Social Sciences Other

Published : 24 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 24 Documents
Search

 1   2   3 
Teknologi Proses Ekstrusi untuk Membuat Beras Analog (Extrusion Process Technology of Analog Rice) Budi, Faleh Setia; Hariyadi, Purwiyatno; Budijanto, Slamet; Syah, Dahrul
JURNAL PANGAN Vol 22, No 3 (2013): PANGAN
Publisher : Perum BULOG

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (260.965 KB) | DOI: 10.33964/jp.v22i3.114

Abstract

Tingkat konsumsi beras di Indonesia mencapai angka 139 kg/kapita/tahun, lebih tinggi dari konsumsi rata-rata di Asia Tenggara, sehingga untuk memenuhi kebutuhannya sering dilakukan impor beras. Indonesia memiliki sumber pangan lokal lain seperti jagung, sorgum, ubi kayu, ubi jalar, sagu dan lain-lain. Namun bahan pangan non beras tersebut kurang populer dibandingkan dengan beras. Oleh karena itu, perlu dikembangkan teknologi proses yang potensial untuk mengolah bahan pangan lokal non beras menjadi beras analog. Teknologi ekstrusi merupakan salah satu teknologi yang telah digunakan untuk pembuatan beras analog dengan bahan baku beras patah. Belakangan, teknologi ini juga mulai digunakan untuk pembuatan beras analog dari bahan pangan non beras. Karakteristik beras analog yang mirip dengan beras alami dapat dicapai dengan mengontrol parameter-parameter kritis ekstrusi seperti karakteristik dan komposisi bahan, suhu ekstrusi, kecepatan ulir dan sebagainya. Studi menunjukkan bahwa beras analog bisa dibuat dari bahan pangan non beras. Keberhasilan teknologi ini juga akan memperluas peluang fortifikasi dengan menggunakan beras analog sebagai pembawa zat gizi. seperti protein, vitamin dan mineral, sesuai dengan tujuannya. Makalah ini mengkaji hasil-hasil penelitian pembuatan beras analog dengan teknologi ekstrusi baik dengan menggunakan bahan beras patah maupun bahan non beras yang disertai dengan dan tanpa fortifikasi.Indonesia rice consumption level is very high and up to 139 kg/capita/year, higher than that of average consumption level in South East Asia, so that import of rice is frequently needed to fill the need of population. Indonesia is actually rich in local food sources other than rice; such as corn, sorghum, cassava, sago, etc. but they are not as popular as rice. Therefore technology for the production of analog rice using the localbased non-rice food sources is needed. Extrusion technology has been used to produce analog rice from broken rice as its raw material. Recently; extrusion technology has also been used to develop analog rice using non-rice food material. The characteristic of analog rice which is similar with the natural rice could be achieved by controlling the critical extrusion parameters, such as the characteristics and composition of raw material, the temperature of extrusion, the speed of screw etc. The success of the analog rice production from the non rice food material will open up opportunities for fortification program using analog rice as a carrier for the nutrient target. This paper reviews the research reports for analog rice production with extrusion technology using variety of raw materials; including broken rice and the non-rice food material, with and without fortification. 
OPTIMASI PROSES POLIMERISASI CNSL DENGAN FORMALDEHID UNTUK APLIKASI COATING FURNITURE Budi, Faleh Setia; Buchori, Luqman
Jurnal Ilmu Lingkungan Vol 11, No 1 (2013): April 2013
Publisher : School of Postgraduate Studies, Diponegoro Univer

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (389.456 KB) | DOI: 10.14710/jil.11.1.10-15

Abstract

Pengembangan Butiran Premiks untuk Fortifikasi Zat Besi dalam Beras Feri Kusnandar; Faleh Setia Budi; Yustikawati; Yane Regiyana; Slamet Budijanto
Jurnal Ilmu Pertanian Indonesia Vol. 25 No. 4 (2020): Jurnal Ilmu Pertanian Indonesia
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18343/jipi.25.4.592

Abstract

Iron-fortified rice potentially increases iron consumption in order to overcome anemia in Indonesia. Premix kernel can be applied as a fortificant vehicle being formulated into rice. The premix kernel is processed by mixing rice flour and iron source and extruded to yield rice-like extrudate. This research aimed to develop iron premix kernel using a double screw extruder and evaluate the fortificant homogeneity during mixing and stability due to washing as well as overall sensory acceptability of fortified rice. The premix kernel was made by mixing rice flour (1000 g), pyrophosphate ferries (containing 5,000 mg Fe), and GMS (10 g) for 5, 10, 15, 20, 25, and 30 minutes, added with water (450 mL) and passed into an extruder at 80°C. The dry-mixed for 20 minutes yielded a homogenous premix kernel (6,030±135 mg/kg with RSD of 2.25%). The mixing of premix kernel and Pandanwangi rice (1:100) for 25 minutes using a blade mixer yielded fortified rice with iron content of 39 mg/kg and RSD of 13.56%. The washing process of fortified rice decreased iron content, and the percentage of iron loss was affected by the washing frequency. Raw and cooked fortified rice did not differ organoleptically from those without fortification. Keywords: anemia, fortified rice, ferric pyrophospate, homogeneity, premix kernel
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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (288.106 KB) | DOI: 10.6066/jtip.2017.28.1.46

Abstract

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).
Dampak Penggunaan Aditif Distilat Asam Lemak Minyak Sawit pada Organoleptik Beras Analog Faleh Setia Budi; I Made Bagus Lingga Puspayana
Jurnal Ilmu Pertanian Indonesia Vol. 24 No. 3 (2019): Jurnal Ilmu Pertanian Indonesia
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (333.572 KB) | DOI: 10.18343/jipi.24.3.209

Abstract

Commercial rice analogues have not been able to reduce the level of rice consumption because the price is relatively expensive. One of the contributing factors is the use of glycerol monostearate (GMS) as a lubricant agent in the extrusion process. Palm fatty acid distillate (PFAD) is a by-product of crude palm oil refining process with distillation technology which has the potency to be used as a lubricating agent in the extrusion process. PFAD prices which is cheaper than GMS is expected to be able to reduce the price of commercial rice analogues. The use of PFAD as a lubricating agent in the extrusion process of rice analogous manufacturing was predicted not to reduce the organoleptic properties of rice analogous significantly. This research aimed to access the influence of PFAD on the decrease of organoleptic properties of analog rice. Rice analogues were made from a mixture of corn flour, sago starch, and PFAD with 4 formulations i.e., 2, 3, 4, and 5%. Water was added until the final moisture content of the dough reached 40%. Extruder was operated at screw speed of 150 rpm and temperature 90oC. The organoleptic properties of produced rice analogous was analyzed. The result showed that the use of PFAD in extrusion process for rice analogous manufacturing decreased the organoleptic properties of cooked rice analogous (aroma, taste, texture, and overall) but it did not affect the attribute of color.
OPTIMASI PROSES POLIMERISASI CNSL DENGAN FORMALDEHID UNTUK APLIKASI COATING FURNITURE Faleh Setia Budi; Luqman Buchori
JURNAL ILMIAH MOMENTUM Vol 9, No 1 (2013)
Publisher : Universitas Wahid Hasyim

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36499/jim.v9i1.849

Abstract

Produksi jambu mete Indonesia mengalami peningkatan sebesar 6,2% dari tahun 1999 sampai 2003. Selain menghasilkan produk utama kacang mete yang bernilai ekonomi tinggi proses pemecahan biji mete juga menghasilkan limbah kulit biji yang belum dimanfaatkan secara optimal. Kulit biji mete mengandung minyak (Cashew Nut Shell Liquid/CNSL) sekitar 32-36%. Minyak ini mengandung senyawa phenol sehingga dapat dimanfaatkan sebagai sumber phenol alami dalam pembuatan resin phenol formaldehid, menggantikan phenol yang berasal dari minyak bumi yang cadangannya semakin menipis. Penelitian yang dilakukan bertujuan untuk mengetahui pengaruh variabel perbandingan reaktan dan suhu operasi terhadap resin yang dihasilkan dan mencari kondisi optimum reaksi polimerisasi phenol formaldehid dari CNSL serta kualitas coating yang dihasilkan. Pada proses reaksi phenol formaldehid variabel yang dipilih sebagai variabel berubah adalah  rasio Formaldehid/CNSL atau F/C (0.5, 0.75 dan 1) dan suhu operasi (70, 80 dan 80oC). Sedangkan lainnya merupakan variabel tetap yang meliputi volume 250 ml, katalis HCl(p)= 4 ml, kecepatan pengadukan 200 rpm, waktu operasi 90 menit, pH = 2 dan tekanan operasi 1 atm. Parameter yang diamati adalah kadar formaldehid bebas. Metode yang digunakan untuk merancang dan mengolah data hasil percobaan adalah RSM (Respon Surface Methodology). Variabel yang paling berpengaruh adalah rasio F/C dan kondisi optimum didapatkan pada rentang rasio F/C=0,65-0,85 dan rentang suhu 75-85oC dengan konversi 0,55. Kualitas resin terbaik untuk aplikasi coating diperoleh pada perbandingan reaktan F/C=0,75/1. Kata kunci : CNSL,  phenol formaldehid, coating
Kesiapan Usaha Mikro Kecil Menengah Pangan dalam Penerapan ISO 9001:2008 (Studi Kasus di Palu, Sulawesi Tengah) Tjahja Muhandri; Dian Herawati; Faleh Setia Budi; Lilis Nuraida; Sutrisno Koswara; Afifah Zahra Agista; Yuli Sukmawati
Agrokreatif: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol. 2 No. 2 (2016): Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/agrokreatif.2.2.61-66

Abstract

Small and Medium Industries of the Food (Food SME’s) needs to have SNI products to be competitive in the free market era. SNI certificate product can be provided by the certification body, on the condition that the industry has to implement ISO 9001. This activity aims to identify the readiness of small industries (food) to meet the clauses of ISO 9001 and assist them in improving the necessary documents. Activities carried out for 2 months with 24 samples of small industries (food) in Palu (Central Sulawesi) were selected purposively. The results showed that all the small industries yet to implement all aspects of GMP. Small industry best only meet 21% of the clauses of ISO 9001. Compliance with the clauses of ISO 9001 increased by between 4586% after mentoring.
Inisiasi Pengembangan Pemasaran Ikan Teri (Stolephorus Spp.) dan Pembentukan Kelembagaan dalam Rangka Pemberdayaan Masyarakat di Desa Saramaake, Halmahera Timur Ujang Sehabudin; Faleh Setia Budi; Dian Herawati; Joko Purnomo; . Sulistiono
Agrokreatif: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol. 3 No. 1 (2017): Agrokreatif Jurnal Ilmiah Pengabdian Kepada Masyarakat
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/agrokreatif.3.1.60-70

Abstract

One of the villages in East Halmahera which has been known as anchovy production area is Saramaake Village. Commonly, a community in this village has an income from the anchovy fishery. The product of the anchovy fish is high and various in size, while fish marketing increase and good institution did not establish yet. This activity has been done for 7 months from June 2016January 2017, aimed to improve the product marketing, and institution establishment through training and mentoring. According to the activity has been done, marketing of the dried anchovy which was marketed previously in big size (bulky), it can be marketed in small size with better packaging (100, 200, 500, and 1.000 g) and labelling, while the processed fish can be marketed also in packaging (100 g) and labelling. The institution has been established a namely cooperative small business group (KUB) both for fisherman and fish processing person. Through the marketing development and institution establishment, fishermen can manage their fish product better.
Peningkatan Kualitas dan Diversifikasi Produk Ikan Teri untuk Pemberdayaan Masyarakat di Desa Saramaake, Halmahera Timur Faleh Setia Budi; Dian Herawati; Joko Purnomo; Ujang Sehabudin; . Sulistiono; Thomas Nugroho
Agrokreatif: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol. 3 No. 2 (2017): Agrokreatif Jurnal Ilmiah Pengabdian Kepada Masyarakat
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/agrokreatif.3.2.89-99

Abstract

Saramaake Village is one of the villages in East Halmahera District known as anchovy (Stolephorus spp) catching area. In this area, production of the anchovy is high and various in size. A community empowerment had been done for 7 months, from June 2016–January 2017, aimed to improve the anchovy product quality and product diversification. Methods used in this activity were training and mentoring. Targets of the activity were fishermen (15 fisherman groups or 60 persons; for fish catch product handling), and fisherman’s wife (2 groups or 11 persons; for product diversification). The activities that had been carried out were product quality improvement (fish drying construction, fish storage room rehabilitation), added value improvement (product diversification), packaging and labelling of the product. Based on the observation, the community had gained a knowledge and technology related to the fish handling and processing. Some communities had applied the technology of manufacturing processed products, as well as doing the packaging and labeling of these products.
Development of Anchovy Product and the Certification for Community Empowerment in Saramaake Village, East Halmahera, North Moluccas Faleh Setia Budi; Joko Purnomo; . Sulistiono; . Darmanto; . Arisyono
Agrokreatif: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol. 4 No. 2 (2018): Agrokreatif Jurnal Ilmiah Pengabdian Kepada Masyarakat
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/agrokreatif.4.2.143-155

Abstract

Anchovy (Stolephorus spp) is a main target of lift-net fishery, and it is a main income for the fisherman for long time in Saramaake Village, East Halmahera District. Production in a large number with bulky marketing system and a limited processing activity affect a limited economical value for the community of the village. This community empowerment activities had been done for 6 months, from June–December 2017, aimed to develop the anchovy product and the certification. Methods used in this activity were training and mentoring. Objective targets of the activity were fishermen and fisherman’s wife which are members of Common Business Group and cooperation. Some activities have been done for product development (chili sauce packaged anchovy and labelling) and product certification (certification of halal from the Institute Assessment of Food, Drug and Cosmetics Indonesian Council of Ulama and certification of food of Household Industry from Public Health Service Office in District of East Halmahera). Based on the result of training and mentoring, the object community had gained a knowledge and technology related to the fish processing and certification. Certified marine product have a wider market and marketable in some shops in Ternate and Buli.
Co-Authors . Arisyono . Darmanto . Sulistiono Abdul Rohman Abu Bakar, Nor Kartini Afifah Zahra Agista Alhusna, Lutfianes Mellinia Alyssa Nesiananda Andryani, Putu Cisya Arisandhy, Andira Azis Boing Sitanggang Azizah Tsaniya Fasya Dachriyanus Dachriyanus DAHRUL SYAH Dahrul Syah DAHRUL SYAH Desi Sakawulan Dhiorama Akbar Novandra Dian Herawati Dias Indrasti Dias Indrasti Elvira Syamsir Fadhillah, Azzam Akbar Feri Kusnandar Harum Fadhilatunnur Heryani, Heryani I Made Bagus Lingga Puspayana ibnu hasan sunandar Joko Purnomo Joko Purnomo Kezia Grace Abraham Lilis Nuraida Luqman Buchori Nancy Dewi Yuliana Nur Annisa Nur Wulandari Nur Wulandari Prasongko, Prasongko Purwiyatno Hariyadi Putra, Imam Perdana Putri, Silmiyah Ramadhan, Muhamad Fauzi Rusydah, Muthia Kautsar Slamet Budijanto Sugeng Heri Suseno Sulistiono Sutrisno Koswara Thomas Nugroho Tjahja Muhandri Ujang Sehabudin, Ujang Yane Regiyana Yane Regiyana Yane Regiyana, Yane Yuli Sukmawati Yustikawati