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All Journal Jurnal Industri Hasil Perkebunan Warta IHP (Warta Industri Hasil Pertanian) Jurnal Riset Teknologi Industri

Agus Sudibyo

Balai Besar Industri Agro

Author-ID : 3058377

Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Environmental Science Industrial & Manufacturing Engineering Mechanical Engineering

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(Implementation and Development of HACCP System on Food Industry in Indonesia) Agus Sudibyo; Sri Esti Rahayu; M Maman Rohaman; Indra Neffi Ridwan; Shinta D. Sirait; Nirwana Aprianita; Dwi Sutrisniati; Ressytustra -
Warta Industri Hasil Pertanian Vol 18, No 1-2 (2001)
Publisher : Balai Besar Industri Agro

Research on implementation and development hazard analysis critical control point(HACCP) system on food safety on facing international trde and globalization .the methods used was based on descriptive analysis ,that are problem identification of food safety system issue on small and medium industry (SMI'S) ,selection and empowerment to SMI'S training and guiding in food safety system to SMI'S implementing of HACCP management system in SMI's ,food safety auditing based on food safety system to SMI's were still weak and need to be improved in terms of good manufacturing practice (GMP) facilities ,sanitation and personnel hygiene awareness ,responsibility and commitment on food safety system the food safety audit resulted that were five SMIs have met foodsafety plus requirements.

(Research on The Levels of Awareness and Resposibility of Small Scale Food Industry To Produce A Qualifying and Safe Food) Agus Sudibyo; Sumarsi -
Warta Industri Hasil Pertanian Vol 21, No 01 (2004)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32765/warta ihp.v21i01.2514

Research on the levels of awareness and responsibility of small scale food industry to produce a qualifying and safe food has been conducted .this research was conducted by carrying out a survey, an interview , plant visit and distribute a questionnaire to the managers/owners of small scale of small scale food industries at six region ,ie jakarta,bogor tangerang,bekasi(jabotabek),bandung (west java) and padang ,bukit tinngi (west sumatera)A random sampling of food products samples that was taken from small scale food industry at traditional market or at the businesses operation was also conducted to identify the food product were safety regulion the results showed that generally ,after the indonesian government decree the food safety regulations,i.e food act no. 7 decree in 1996; lebeling government no. 69 in 1999 on cosumer protection act no. 8 decree in 1999 ; the of food hygiene practices and 36.31% implementation labeling goverment regulation no. 69 decree in 1999.

(Increasing the Eugenol Content of Clove Leaf Oil by Rectification) Agus Sudibyo; Syarief Bastaman; Hendarti -
Warta Industri Hasil Pertanian Vol 4, No 01 (1987)
Publisher : Balai Besar Industri Agro

A study on rectifications of clove leaf oil had been conducted in order to improve its quality and eugenol content. Retifications was done by distillation using low vacuum pressure (5 and 15 mm Hg) and resulted in two fractions of clove leaf oil (fraction I and II). Observation was emphasized on the eugenol content and its quality. The eugenol content of fraction I was increased by 5-8% and those of fraction II was 30-31%. As for the purity of eugenol content, it was decreased in fraction I, and increased in the other.

(Canangium odoratum Baill)(Study on The Effect of Zeolite Used and Temperature of Bleaching In Improving the quality of Cananga oil (canangium odoratum Baill) Agus Sudibyo; Juli Astuti
Warta Industri Hasil Pertanian Vol 22, No 02 (2005)
Publisher : Balai Besar Industri Agro

The aim of this study was to improve the quality of cananga oil from Bolyolali Central of Java by bleached treatment with zeolite and tartaric acid.were heated at 50 and 60 celsius degree in boiled water bath with active zeolite (A1)and natural zeolite (A2) at 3%(B1),6% (B2)and 9%(B3) and also with a tartaric acid at 3 percent using magnetic stirrer at 250 rpm for 60 minutes.The control was cananga oil without treatment.After filtered the cananga oil were analyzed for the yield, colour tranmission,metal content, ester number,specific gravity at 20 celsius degree,rotary index,optic rotation and solution in 95% of ethnol.The results indicated that the best treatment in term of he yield,tranmission,ester number and metal content was that treating cananga oil with 6% of active zeolite and 3% of tartaric acid at 50 celsius degree.Active zeolite was more affective than natural zeolite in absorbing the undesirable containment.

(Comparative Study on Food Safety Assurance System in Terms of SP, SNI and foodSafe Model for Small Scale Food Industry in Indonesia) Agus Sudibyo; Sri Esti Rahayu; M Maman Rohaman; Dwi Sutrisniati; Ressytustra -
Warta Industri Hasil Pertanian Vol 19, No 1-2 (2002)
Publisher : Balai Besar Industri Agro

Comparative study on food safety assurance system in trems of SP, SNI, Foodsafe models and development implementing of foodsafe modelfor small scale food industry in indonesia was conducted to increase the performance of small scale food industry in food safety assurance. the methods used was based on descriptive analysis that had development by Hair et al (1987) that are collecting information and data to identify food safety problems issue on small scale food industry, comparative descriptive analysis of the system, and development implementing of foodsafe model for small scale food industry. The result showed thst the food safety problems in small scale food industry were still complex and need to be improved and empowered. The foodsafe model is appropriated as food safety assurance systems for small scale food industry in Indonesia. The food safety audit resulted that three small scale food industries have met foodsafe requirements.

Kajian Keamanan Pangan Senyawa Ester 3-MCPD dalam Produk Minyak/ Lemak Pangan dan Produk Pangan Lainnya Agus Sudibyo; Nami Lestari
Warta Industri Hasil Pertanian Vol 32, No 01 (2015)
Publisher : Balai Besar Industri Agro

Dalam permintaan produk pangan untuk kesehatan dan keamanan pangan global sekarang ini, konsumen menghendaki dan sedang mencari produk pangan tanpa atau paling sedikit terkena kontaminasi produk. Senyawa ester 2- dan 3-monochloropropan-1,2-diol (MCPD) dan ester glisidol diketahui merupakan salah satu komponen kontaminan pada produk hasil olahan minyak makan yang telah banyak digunakan sebagai bahan pangan atau bahan ingredien pangan. Senyawa 3-monochloropropan-1,2-diol atau lebih dikenal dengan 3-MCPD merupakan kontaminan pangan yang diklasifikasikan sebagai bahan yang kemungkinan bersifat karsinogen;oleh karena itu, hanya boleh dikonsumsi dengan dosis/konsentrasi sebesar 2 µg/kg berat badan. Hasil studi terkini menunjukkan adanya senyawa ester 3-MCPD teridentifikasi dalam jumlah cukup tinggi pada produk minyak/lemak pangan, seperti margarin dan minyak goreng serta pangan yang mengandung lemak termasuk produk pangan infant formula dan susu manusia. Senyawa ester-ester lain seperti 2-MCPD dan ester glisidol pun diduga dapat terjadi. Namun, hingga saat ini hanya terdapat sedikit data informasi tentang toksikologi yang dapat diperoleh untuk senyawa ester 3-MCPD pada produk pangan. Tulisan ini akan membahas dan menjelaskan proses terjadinya senyawa 3-MCPD pada produk pangan, faktor-faktor yang memungkinkan menyebakan munculnya pembentukan senyawa ester 3-MCPD pada produk pangan, studi tentang efek beracun senyawa 3-MCPD atau toksikologi dan penentuan senyawa ester 3-MCPD dalam produk pangan.

Aplikasi Sediaan Ekstrak Daun Binahong (Anredera cordifolia (Ten) Steenis) Sebagai Salep Obat Luka Tita Aviana; Agus Sudibyo; Dhiah Nuraini
Warta Industri Hasil Pertanian Vol 30, No 02 (2013)
Publisher : Balai Besar Industri Agro

Penelitian mengenai aplikasi sediaan ekstrak daun binahong (Anredera cordifolia (Ten) Steenis) yang selanjutnya disebut dengan daun A.cordifolia telah dilakukian. Tanaman A.cardifolia merupakan salah satu tanaman obat tradisional yang banyak digunakan untuk membantu proses penyembuhan luka baik luka dalam maupun luka luar.Salah satu kendala dalam penggunaan sediaan obat tradisional adalah dalam hal penyimpanan. Untuk mengatasi masalah penyimpanan serta untuk mempermudah penggunaan, maka sediaan obat tradisional dapat dibuat dalam bentuk yang lebih praktis, misalnya dalam bentuk salep. Tujuan dari penelitian ini adalah untuk menentukan basis salep yang paling baik sebagai pembawa ekstrak daun A.cordifolia dan untuk mengetahui efektifitas formulasi salep ekstrak daun A.cordifolia dengan basis yang berbeda sebagai obat luka pada mencit jantan (mus musculus albinus). Penelitian yang telah dilakukan terdiri dari 3 tahap, yaitu (1) tahap pembuatan sediaan ekstrak dan salep ekstrak daun A.crodifolia, (2) tahap pengamatan stabilitas salep dan (3) tahap uji efektivitas salep. Hasil dari pengamatan stabilitas produk menunjukan bahwa basis salep berminyak, basis emulsi dan basis larut air dapat menjadi pembawa ekstrak daun A.cordifolia yang baik serta bersifat stabil disuhu ruang sampai akhir waktu pengamatan (8 minggu). Uji efektivitas masing-masing salep menunjukan pada pemakaian 200mg perhari, luka sudah terlihat mulai menyempit, pada kisaran hari ke-3 dan ke-4.

(The Effect of Oleoresin Concentration Level and Material Compositions for Encapsulating on the Properties of Microencapsulated Pepper Oleoresin by Using Spray Drying) Agus Sudibyo; Helmud P. Simanjuntak
Warta Industri Hasil Pertanian Vol 26, No 02 (2009)
Publisher : Balai Besar Industri Agro

Research one of black pepper oleoresin concentration and encapsulating material kompositions on the properties of microencapsulated pepper oleoresin has been conducted. oleoresin was extracted from dried black pepper with ethanol using percolation technique and it was encapsulated in maltodextrin and sodium caseinate using spray equipment. Experiments were performed using complete randomized factorial experimental desige whit two factrs. Factor A oleoresin concentration; i.e A1 = 10%, A2 = 15% and A3 29% and factor B are maltodextrin to sodium caseainate ratio, i.e. B1 = 90 : 10 and B2 = 75 : 25. then yield, volatile oil retention, piperine content were evaluated. It was found that higher solid concertration will increase the retention of volatile oil and piperine content. The best microcapsule properties was obtained from microcapsules product containing oleoresin 10% and malto-dextrin and sodium caseinate at the ratio of 75 : 25 white the yield of 68.75%, volatile of 2.25%, piperine content of 3.215 and moisture content of 3.75%.

(The Influence of Extraction Temperature Treatment on Cocoa Butter Quality Characteristics) Lukman Junaidi; Agus Sudibyo; Tiurlan F.Hutajulu; Dede Abdurahman
Warta Industri Hasil Pertanian Vol 25, No 02 (2008)
Publisher : Balai Besar Industri Agro

Research on the influence of Extraction Temperature Treatment on Cocoa Butter Quality Characteristics gas been conducted. The study was focused on the effect of treatment of the extraction temperature range when conducted hydraulic pressing on cocoa nibs. The variation of temperature range was chosen at: 40'-50'C: 50'-60'C: 60'-70'C: 70'-80'C: 80'-90'C. The research showed that treatment of extraction temperature level give an influence on the cocoa butter quality characteristics e.g: moisture content, FFA, sapnification value, iodine number and refrective index. The results showed that moisture content of cocoa butter extracted decrease with increasing of ectraction temperature, while FFA, saponification value, iodine number and refractive index increase with increasing of extraction temperature.The treatment of extraction temperature level also give influence on the proportion of fatty acid type (saturated fatty acid and unsaturated fatty acid) on coca butter. The proportion of total unsaturated fatty acids tend to decrease with increasing of extraction temperature. On the other hand the proportion of total saturated fatty acids and yield of extraction tend to increase with increasing of eextraction temperature.

(Design of Cocoa Butter and Cocoa Powder Equipments for Small Scale Industry) Agus Sudibyo; Aan Yulistia; Dheni Mita Mala
Warta Industri Hasil Pertanian Vol 22, No 02 (2005)
Publisher : Balai Besar Industri Agro

Research on design of cocoa better and cocoa powder equipments for small scale industry was conducted.The steps of this experimental were a literature study,comparative study and plant visit on the large cocoa and chokolate industries,design equipment to produce cocoa butter and cocoa powder for small scale industry,peformance test of equipments and analysis of cocoa butter and coco powder products using Indonesia National Standard (SNI)requirements.The treatment conducted consist of the effect of temperature extraction in hydrolic pressing and the effect of alkalization with sodium hydroxide and sodium carbonate in 4% concentration.The result showeds that the a set of cocoa butter and cocoa powder processing equipment were able to be implemented for small industry by small modification.The performance of the equipment in term of efficiency on cacao bean peeling,throw put capacity of peeling, roasting energy consumption,efficiency of cocoa paste grinding and efficiency of hydrolicpressing were 81,29%,34.kgs per hour,4.92 liters of kerosene per 20 kgs of cocoa bean 83,5% and 28,7% respectively. The cocoa bitter and cocoa powder product have not fulfilled the requirements of Indonesia National Standard(SNI) in term of fat content of cocoa butter;water content,fat content,ash content and vthe degree of particle size loose in mesh number 200 of cocoa powder.

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

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