Article Per Year (5 Year)
p-Index From 2021 - 2026
0
P-Index
This Author published in this journals
All Journal Jurnal Industri Hasil Perkebunan Warta IHP (Warta Industri Hasil Pertanian) Jurnal Riset Teknologi Industri
Agus Sudibyo
Balai Besar Industri Agro
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Environmental Science Industrial & Manufacturing Engineering Mechanical Engineering

Published : 35 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 35 Documents
Search

 1   2   3   4 
Penggunaan Berbagai Cocoa Butter Substitute (CBS) Hasil Hidrogenasi dalam Pembuatan Cokelat Batangan Mirna Isyanti; Agus Sudibyo; Dadang Supriatna; Ade Herman Suherman
Warta Industri Hasil Pertanian Vol 32, No 01 (2015)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (860.614 KB) | DOI: 10.32765/warta ihp.v32i01.2635

Abstract

Penelitian pemanfaatan Cocoa Butter Substitute (CBS) untuk produk olahan cokelat telah dilakukan.  Penelitian ini bertujuan untuk memanfaatkan Cocoa Butter Substitute (CBS) hasil hidrogenasi menjadi cokelat batangan, menganalisis berbagai jenis CBS dalam proses pembuatan cokelat batangan, dan mengetahui tingkat penerimaan konsumen terhadap produk olahan cokelat batangan tersebut.  Analisis yang dilakukan dilakukan yaitu : analisis proksimat, titik leleh, profil trigliserida, profil asam lemak, total padatan lemak (SFC), ukuran partikel, informasi nilai gizi, serta masa simpan (akselerasi).  Analisis fisiko kimia cokelat batangan menunjukkan kadar air berkisar 0,98-1,36%, kadar abu 1,43-2,37%, protein 1,90-7,05%, lemak 31,1-37,7%, bilangan iod 4,0-16,9 g iod per 100 g, indeks bias 1,4485-1,4545, dan tidak mengandung lemak trans.  Titik leleh cokelat batangan berkisar 32°C-40°C.  Titik leleh produk cokelat batangan terpilih, Fully Hydrogenated Palm Kernel Stearin (FHPKSt) sebesar 32°C, dengan kandungan lemak padat meleleh mendekati sempurna pd suhu 40°C.  Produk cokelat komersial menunjukkan suhu titik leleh yang tinggi, 37°C dan 40°C.  Berdasarkan uji organoleptik,  produk cokelat batangan CBS yang terpilih adalah jenis FHPKSt menggunakan 30 persen CBS.  Jenis CBS yang cocok untuk cokelat batangan adalah jenis Fully Hydrogenated Palm Kernel Stearin (FHPKSt) dengan proses hidrogenasi sempurna.  Profil trigliserida cokelat batangan terpilih (FHPKSt) dan cokelat komersial terlihat dominasi TAG LaLaLa, LaLaM, LaMM/LaLaP dan LMM/LaOM dari minyak inti sawit. Ukuran partikel cokelat batangan hasil penelitian lebih kecil dibandingkan cokelat komersial. Masa simpan produk cokelat batangan selama 35 minggu pada suhu 25°C dengan parameter kritis yaitu kadar air.
Penelitian dan Pengembangan Pembuatan Serat kelapa Berkaret Agus Sudibyo; Nirwana Aprianita; Ngakan T. Antara; Tachrir Ismail; Rochimah -
Warta Industri Hasil Pertanian Vol 2, No 01 (1985)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (3553.748 KB) | DOI: 10.32765/warta ihp.v2i01.2149

Abstract

Penelitian dan pengembangan pembuatan serat kelapa berkaret telah dilakukan secara sederhana, dalam usaha memanfaatkan serat kelapa dan meningkatkan nilai tambah serat kelapa. Serat kelapa yang dipergunakan diperoleh dari sabut kelapa, dan alat yang digunakan juga sederhana seperti : cara memperoleh bentuk keriting seratnya, pencetakan pada bingkai kayu sampai ke penyemprotannya, begitu pula dengan proses vulkanisasinya. Disamping itu ditunjukkan pula cara mencampur bahan kimia ke dalam lateks pekat untuk memperoleh kompon lateksnya.Pada penelitian ini dilakukan dengan 2 tahap percobaan, yaitu percobaan pendahuluan dan percobaan utama. Dalam percobaan pendahhuluan diamati beberapa factor yang memengaruhi terhadap proses pembuatan serat kelapa berkaret, antara lain: bahan kimia yang dipakai, proses penggilingan larutan disperse dan perlu tidaknya dilakukan perendaman serat dalam larutan detergent untuk mengetahui sifat keriting serat yang diperoleh dan setelah menjadi serat kelapa berkaret. Sedangkan dalampercobaan utama dicoba variabel-variabel perlakuan: (1) ketebalan ukuran serat kelapa berkaret (tebal 3 dan 4 cm), lama vulkanisasi serat kelapa berkaret (30, 60, 90 dan 120 menit) dan suhu vulkanisasi (80 dan 100 0C). Rancang-bangun percobaan yang digunakan adalah rancangan kelompok dengan 3 perlakuan dan 2 kelompok (ulangan). Sifat fisika yang diamati adalah Pampatan Tetap 50% dan Berat Jenis serat kelapa berkaret.Hasil percobaan menunjukan bahwa ukuran ketebalan serat kelapa berkaret (3 dan 4 cm), suhu vulkanisasi serat kelapa berkaret (80 dan 100 0C)dan lama vulkanisasi serat kelapa berkaret (30, 60, 90, dan 120 menit) tidak memberikan pengaruh perbedaan yang nyata, baik terhadap fisik Pampatan Tetap 50% maupun Berat Jenisnya. Namun bila diamati secara “visual” tampak bahwa suhu vulkanisasi selama 60 menit sudah cukup menghasilkan serat kelapa berkaret yang baik.
(The Role of Flavors in Food Industry and Its Development Trend in The Future ) Agus Sudibyo
Warta Industri Hasil Pertanian Vol 8, No 01 (1991)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (4790.35 KB) | DOI: 10.32765/warta ihp.v8i01.2365

Abstract

Today the food industry is a "flavor era". For many years, it has placed considerable emphasis on the flavor of the "new foods" of the future probably will not differ too greatly from the traditional types of flavors available today. The existing trends portend that future food products will taste much better with flavors more like those of the natural food ingredients. This brief review describe source of flavors, classification of flavoring, The role of flavors in food industry and development trend of flavors in the future.
(Effects Of Sodium Chloride And Barium Chloride During Water Distillation on The Quantity and Quality of Cumin oil (Cuminum Cyminum L)) Agus Sudibyo; Suprapto -; Susi Yusiana
Warta Industri Hasil Pertanian Vol 7, No 01 (1990)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (3427.701 KB) | DOI: 10.32765/warta ihp.v7i01.2315

Abstract

This report deals with studies both on the extraction of cumin oil from cumin seed (Curcumin cyminum L) using cohobation method and the effects of Sodium chloride (NaCL) or Barium Cuminum chloride (BaCl2) on the quantity and quality of cumin oil. It showed that the addition of Sodium chloride or Barium chloride at the 5,10,15 and 20 percent of concentration, increased the yield from 2.23 to 2.65 percent, specific grafity from 0.9281 to 0.9427 and the acid number from 3.14 to 6.44; but decreased the ester number from 27.80 to 19.00. Generally, however, the analysis result by means of Gas Chromatography showed that the purity and chemical component of cumin oil in each treatment given was not different
Sistem Ketertelusuran Pada Industri Pangan Dan Produk Hasil Pertanian Agus Sudibyo
Warta Industri Hasil Pertanian Vol 29, No 02 (2012)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32765/warta ihp.v29i02.2596

Abstract

Ketertelusuran adalah kemampuan dari suatu sistem untuk menelusuri produk dan riwayatnya melalui seluruh atau bagian dari rantai produksi, mulai dari saat pemanenan terhadap ketertelusuran pada produk pangan dan hasil pertanian dalam 10 tahun terakhir ini cenderung meningkat secara signifikan seiring dengan meningkatnya kasus yang berhubungan dengan keamanan pangan dan penyakit langka (seperti penyakit kuku dan mulut, penyakit sapi gila, kontaminasi mikrobiologi pada produk segar, senyawa dioksin pada produk peternakan) serta meningkatnya perhatian dampak pangan hasil rekayasa genetika (GMO) pada rantai pangan manusia dan lingkungan. Implemnebtasi sistem ketertelusuran mempunyai aspek-aspek penying yang berhubungan dengan keamanan pangan, mutu dan labeling produk pangan. Cepatnya perkembangan pada teknologi informasi telah menyebabkan kemungkinan untuk menerapkan sistem ketertelusuran dalam industri pangan. Bagi produsen pangan skala kecil, pengembangan sistem secara kelompok dan sertifikasinya memudahkan dalam mengatasi kendala yang dihadapi pada penerapan sistem ketertelusuran, dengan penguatan kapasitas dalam pemilihan jenis teknologi tepat guna untuk ketertelusuran. Dalam tulisan ini akan dibahas mengenai konsep dan definisi ketertelusuran, keuntungan sistem ketertelusuran bagi industri pangan, pemerintah dan konsumen, implementasi sistem ketertelusuran pada produk pangan dan produk hasil pertanian, serta kendala dan peluang penerapan sistem ketertelusuran.
(Aflatoxins in Food Products and its methods for Elimination of the Toxin Content) Agus Sudibyo
Warta Industri Hasil Pertanian Vol 20, No 1-2 (2003)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32765/warta ihp.v20i1-2.2509

Abstract

Aflatoxin arehighly toxic, mutagenic, teratogenic and carcinogenic compounds that produced by species of the molds asapergillus flavus and Aspergillus parasiticus. Generally they are found in food products especially the cereals and oilseeds from the contaminated commodities during both in pre- and post harvest conditions of food production. Elimination or reduction of aflatoxins as low as possible are important in food trade concern. This paper discuss and reviews the occurrence of aflatoxin in foods commodity, methods for elimination of the toxin content by chemical, physical and biological methods and regulation of irreducible levels of aflatoxin in international trade.
(Study on effect of Delignification and Fermentation of Clove Stem on the Yield and its Oil Quality) Agus Sudibyo; Juli Astuti
Warta Industri Hasil Pertanian Vol 25, No 02 (2008)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (8259.182 KB) | DOI: 10.32765/warta ihp.v25i02.2570

Abstract

The aim of this study was to determine the effect of clove stem preparation (delignification and fermentation) on the yield and quality of clove stem oil. The clove stem (Syzigium aromaticum, L) were obtained from Institute for Research and Development of Medical Plants and Spice, Bogor meanwhile Trichoderma vired mold was taken form Center for Research and Development of Biology, Indonesia Institute of Scince (LIPI) Bogor. It was dried until maximum moisture content of 12 %. Expriment was conducted in ywo replications base on these treatments, i.e. delignification temperature (60'C, 80'C) and fermentation time (2,4,6 and 8 dayas). Sodium hydroxide solution (NaOH 0.5%)was used for delignification. The ditillation process was conducted at 100'-2'C during 6 hours and ambient pressure condition. The clove stem oil quality were analyzed for the yield, specific gravity at 25'C, rotary index and eugenol content. The results showed that increased of fermentation time was followed by decreased of the clove stem oil quality parameter. It was indicated that the best treatment in term of the yield and quality which about 5.62 % (w/w), specific gravity 1.074, rotary index 1.545 and eugenol content 95.4% was that treating clove stem with delignification at 60'C and fermentation time for 6 day. The clove stem oil produced using treatment of fermentation time were in the range of physico-chemical quality standardof clove oil given by SNI no 06-2387-1998
(The Planning Model for Development of Cacao Industry in Indonesia) Agus Sudibyo; Hartrisari -; Arbainah -
Warta Industri Hasil Pertanian Vol 16, No 1-2 (1999)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (9790.875 KB) | DOI: 10.32765/warta ihp.v16i1-2.2463

Abstract

Research on planning model for development o cacao industry had been conducted and designed by using system methodology, and analytical hierarchy process. the system indentificayion consisted of constructing related input-output diagrams and strategic priorities analysis. It was found that the ystem approach was an effective tool in identifying a complicated system. Based on analytical hierarchy process the study concluded that planning of cacao industry development resulted high competitiveness product development strategic with score 0.3984 as the frist priority  and product diversification strategic with score 0.3550as secound priority. there were five selected factors that could influence the development strategic of cacao industry, i.e. technology (0.2986) capital and finance (.1568) raw cacao quality (0.1556) infra structure including facility (0.1102) and production or operation management (0.1090) meanwhile actor who had the high to small role in implement selected strategy included businessman/ frim (0.4920) goverment (0.1792) and farmer (0.1522) the study had also shown that the objective could be reached through increassing added value of commodity (0.1643) increasing market share (0.1498) increasing forein exchange (0.1466)maximum profit taking (0.1339) and increasing farner income taking (0.1320).
A Study of Perceptions, Practices and Attitudes on Food Hygiene and Hazard Analysis Critical Control Point in The Indonesian Food Industry Agus Sudibyo; M Maman Rohaman
Warta Industri Hasil Pertanian Vol 21, No 02 (2004)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (7681.897 KB) | DOI: 10.32765/warta ihp.v21i02.2523

Abstract

A study of perceptions ,practices and attitudes on food hygiene and hazard analysis critical control point (HACCP) in the indonesian food industry has been conducted.This study was carried out by survey an interview, plants visit and distribute a questionnaire to managers of small,medium and largefood industries at seven provinces,i.e.DKI Jakarta,West Jawa,Central of Jawa,East JawaNorth Sumatera,South Sulawesi and Bali.The number of samples for respondent for this study were 102 food businnes and they were asked about the food hygienepractices in their bussinnes their system used such as HACCP,and the perceptions and attitudes toward a range of food hygiene issues.The result showed that HACCP systems were implemented at 57%in the large food industries more than 15% and 0%in the medium and small food industry,respectively (P<0.005):58% of small,54 prevent of medium and 51%of large food industry managers thought their business represented a low-risk to food safety.Higher levels of food hygiene qualitications among the industry manager and higer perceptions among managers of the risk of food safety of the business were also significantly related to use HACCP in al sector (P<0.05).
(Developments and Innovation of Food technology to Produce of Health Food Products andIts Market Prospect) Agus Sudibyo
Warta Industri Hasil Pertanian Vol 26, No 02 (2009)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32765/warta ihp.v26i02.2584

Abstract

In recently years, the increase cause of the illness related life style, such as diabetes mellitus and obesity, cardiovascular and cancer diseases, have been characterized as social issues which leads to the loss of quality of life and increases in medical care expenses. On the other hand, to make a guarantee to extend the length of a healthy life expecting in an aging society is society is significant social issue in the world. Consequently, modern nutritional science was needed to provide ever more information on the functions and mechanisms of specific food components in health promotion and/or diseases prevention. Recent innovations in food technologies have led to the use of many traditional technologies, such as fermentation, extraction, encapsulation, fat replacement, and enzyme technology, to produce new health food ingredients, reduce or remove undesirable food components, add specific nutrient or functional ingredients, modify food compositions, mask undesirable flavors or stabilize ingredients.Modern biotechnology has also changed fundamentally the way foods are created; meanwhile nanotechnology is also beginning to find potential applications in the area of food and agriculture. In the global marketplace food products for health, especially functional food and netraceuticals have a multi-billion dollar industry and development of food product for health with distinctive genetic and ecotype traits has to deliver unique product to the world was large quantity. this paper offers a brief overview of the developments and annovations of the food product for health with technologies involved in ingredient modification, protecting ingredient and controlling delivery. Furthermore, it discusses the prospect of these food product currently in the market.
Co-Authors Aan Yulistia Ade Herman Suherman Arbainah - Dadang Supriatna Dede Abdurahman Dheni Mita Mala Dhiah Nuraini Dwi Sutrisniati Eddy Sapto Hartanto Endah Djubaedah Enny Hawani Loebis Hartrisari - Helmud P. Simanjuntak Hendarti - Indra Neffi Ridwan Joseph J Juli Astuti Lukman Junaidi M Maman Rohaman Maman Sukiman Mirna Isyanti Nami Lestari Nasyirudin - Ngakan T. Antara Nirwana Aprianita Pardede - Ressytustra - Rochimah - Salya Sait Setyadjit - Setyajid - Shinta D. Sirait Sri Esti Rahayu Sukiman, Maman Sumarsi - Suprapto - Susi Yusiana Syarief Bastaman Tachrir Ismail Tita Aviana Tiurlan F. Hutajulu Tiurlan F.Hutajulu Tiurlan Farida Hutajulu