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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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Articles

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(Effects of Distillation Time and Seed Crushing on The Yield and Physico-Chemical Properties of Cumin Oil) Agus Sudibyo
Warta Industri Hasil Pertanian Vol 6, No 01 (1989)
Publisher : Balai Besar Industri Agro

A study on the effects of distillation time and seed crushing on the yield and physico-chemical properties of cumin oil has been conducted. Two treatments were given to cumin seed i.e.(a) remain whole, and (b) crushed (using blender). The seeds were distilled using cohobation methods for 3,5 and 7 hours. The yield of whole seeds were 1.90; 2.10 and 2.23% for each distillation time, while those of crushed seeds were 2.18; 2.25 and 2.43% respectively. The evaporation residues of both oils were increased from ca. 0.18% (3 hrs. distillation) to 2.23% (7 hrs distillation). an from ca. 0.20% (3 hrs. distillation) to 0.26% (7 hrs distillation). The highest cuminaldehyde content was obtained from 3 hrs. distillation (5.99%) and the lowest was those of 7 hrs. distillation (45.14%).

The Effect of Duration and Methods of Extraction On The Quality of Gambier (Uncaria gambir Roxb Agus Sudibyo; Salya Sait; Enny Hawani Loebis
Warta Industri Hasil Pertanian Vol 5, No 01 (1988)
Publisher : Balai Besar Industri Agro

A research on the effect of duration and methods of extraction to the quality of gambier has been conducted. Leaves of gambier from Uncaria gambir Roxb were extracted by steaming and boiling for 5, 10 and 15 minutes, then pressed with hydraulic press in 18.000 kg/cm^2 pressure and dried for 3-4 days. All of the gambier product from these extraction treatment have the same quality but the best quality of gambier could be found by steaming for 5 minutes

(Dielectrical Properties of Agricultural Produce and Factors which Affect the Non-Destructive Analysis Method) Agus Sudibyo
Warta Industri Hasil Pertanian Vol 11, No 1-2 (1994)
Publisher : Balai Besar Industri Agro

Destructive analysis mathod had been developed in order to reduce the amount of samples used and to increase the efficiency.Several material properties of agricultural produce are known to have relations with their dielectrical properties.These relationship have been studied and in intruments for the purpose of analysis have been developed.The dielectrical properties of agricultural produce are affected by several factors such as frequency,temperature,density,and their composition.

(The Safety Control and Application of HACCP In packaged Drinking Water Industry) Agus Sudibyo
Warta Industri Hasil Pertanian Vol 24, No 01 (2007)
Publisher : Balai Besar Industri Agro

The Indonesia market for bottled drinking water currently shows a very high rate of growth. Per capita consumption of packaged drinking water is about 32 liters per year and tend to be risen. The number of bottled drinking water registered in Indonesia are about 350 industries which produced as much 5 billions liters per year. Most of all drinking water production in Indonesia are produced by bottled drinking water industry. However, there are evidence, problem and fact that some of bottled drinking water was contained and it has not met the quality and safety standard. Since the nethods of contamination protection has been issued, the problem in bottled drinking water service establishment is to enforce which must include not only proper equipments nad installations but also training of the personel. The HACCP concept for preparation drinking water of bottled drinking water service has to be socialized with the simple language. Goevernment and inspection authorities should encourage the ready to drinking water industry managerial to apply the safety control and HACCP procedures to ensure safe drinking water production.

Preparation Process Of Curcuminoid Powder from Turmeric Rhizome (Curcuma longa domestica, Vahl) and Its Characteristic as Food Ingredients Agus Sudibyo; Tiurlan Farida Hutajulu; Maman Sukiman
Jurnal Riset Teknologi Industri Vol. 12 No.1 Juni 2018
Publisher : Balai Riset dan Standardisasi Industri Samarinda

Study on the preparation proces of curcuminoid from turmeric root (Curcuma longa domestica Vahl) and its characteristics as food ingredient was conducted. The results revealed that the type of solvent, the solid-liquid ratio and extraction temperature were affected to the yield of curcuminoid content. The yield of curcuminoid content ranged from 11.96% to 14.01% (for ethanolic 60% solvent extraction), ranged from 12.91% to 15.20% (ethanolic 80% solvent extraction), and ranged from 3.85% to 7.19% (ethanolic : water 1 : 1 extraction). Results showed that the highest value of total phenolic content was recorded in ethanolic extract (S/L ratio 1 : 50 and extraction temperature 60oC) with value 146.25 mg GAE/100 g; while the lowest for a mixture of ethanol and water 1 : 1 extract (S/L ratio 1 : 30) and extraction temperature 30oC with value 101.43 mg GAE/100 g. Results also showed that the highest value antioxidant activities was recorded in ethanolic 80% extract and 15.00 g ground dry turmeric used with value 47.65% ; while the lowest value from a mixture of ethanolic and water 1 : 1 extract and 1.50 g ground dry turmeric used with value 20.04%. ABSTRAK Studi pada proses pembuatan bubuk curcuminoid dari akar kunyit (Curcuma longa domestica Vahl dan karakteristiknya sebagai bahan pangan telah dilakukan. Hasil percobaan menunjukkan bahwa jenis pelarut, perbandingan antara padatan - larutan dan suhu ekstrasi yang digunakan berpengaruh terhadap rendemen kandungan curcuminoid. Kandungan curcumnoid berkisar antara 11,96% hingga 14,01% (untuk ekstrasi dengan pelarut ethanol 60%), berkisar antara 12,91% hingga 15,20% (ekstrasi dengan pelarut ethanol 80%), dan berkisar antara 3,85 hingga 7,19% (ekstrasi dengan pelarut ethanol 50 %). Hasil penelitian menunjukkan bahwa nilai ter tinggi dan terbaik kandungan total senyawa fenol tercatat pada ekstrasi dengan ethanol (perbandingan S/L 1 : 50 dan suhu ekstrasi 60o C) dengan nilai 148,99 mg GAE/100 g sedang nilai terendah tercatat untuk ekstrasi menggunakan pelarut 50% (perbandingan S/L 1 : 30) dan suhu ekstrasi 30 o C dengan nilai 101,43 mg GAE/100 g. Hasil penelitian juga menunjukkan bahwa nilai tertinggi aktifitas antioksidan tercatat pada ekstraksi menggunakan ethanol 80% dan menggunakan bahan kunyit kerin g sebanyak 15,0 g dengan nilai 47,65% ; sedang nilai terendah sebagai aktifitas antioksidan pada ekstrasi menggunakan ethanol 50% dan menggunakan bahan kunyit kering sebanyak 1,50 g dengan nilai 20,04% . Kata kunci : Rimpang kunyit (Curcuma longa domestica Vahl), kurkuminoid, proses ekstrasi, sifat karakteristik, ingredien pangan .

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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