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All Journal Warta IHP (Warta Industri Hasil Pertanian)

Dwi Sutrisniati

Balai Besar Industri Agro

Author-ID : 3058738

Agriculture, Biological Sciences & Forestry Industrial & Manufacturing Engineering

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Articles

Pengembangan Pembuatan sosis Ikan Cucut (The Development Of Shark Meat Sausage Manufacture) Dwi Sutrisniati; Siti Sofiah; Nining Surtiningsih
Warta Industri Hasil Pertanian Vol 1, No 02 (1984)
Publisher : Balai Besar Industri Agro

Sosis ikan cucut dibuat dengan margarine 5%, tepung tapiokka 6%, gula pasir 1%, garam 1%, bumbu-bumbu 2,5% (terdiri dari bawang merah, bawang putih, lada, jahe, ketumbar, MSG dan pala dengan perbandingan 6 : 5 : 5 : 6: 1 : 1 : 1) dan dikukus pada suhu 90-95 derajat C selama 60 menit. Cara ini memberikan hasil sosis dengan warna, aroma, rasa dan tekstur yang dapat diterima konsumen dan secara mikrobiollogis memenuhi standard aging olah dan sosis olah yang ditetapkan oleh Departemen Kesehatan.Penambahan bahan ‘curing’ yang terdiri dari Natrium nitrit 150 ppm dan asam Askorbat 500 ppm menghasilkan sosis yang warnanya kemerah-merahan, tetapi tidak menunjukkan beda nayata dalam hal penerimaan oleh konsumen.Dengan harga produk Rp. 2.400/kg, perhitungan kasar menunjukkan bahwa pembuatan sosis ikan cucut seperti yang dilakukan dalam percobaan ini dapat memberikan keuntungan sebesar 19, 4%.

(The Effect of Flour Mixture and CMC Addition on The Preparation of Ready To Used Mixed Flour for Friend Food Products) Dwi Sutrisniati; Dedi Mahdar; Harry Wiriano; Indra Neffi Ridwan
Warta Industri Hasil Pertanian Vol 12, No 1-2 (1995)
Publisher : Balai Besar Industri Agro

Ready to use mixed flour for fried food products had been made from rice flour and arenga starch, rice flour and tapioca, maize and arenga srarch and maize with tapioca. The comparison of flour applied was 45:55 and added with 0%,0.05% and 0.10% CMC.Ready to use mixed flour was aoolied in the fried food products such as tempeh chip.The result showed that the flour mixing affected the content of amylose and its viscosity,while CMC did not affect the amylose content, but the viscosity increased with the increasing CMC concertration. Organoleptic test (apperance, colour, taste , and flavor)of the fried food products was affected by compound mixed flour, but it was not affected by the addition of CMC in concertration up to 0.10%. The best composition of ready to use mixed flour was mixture of 45% rice flour and 55% arenga starch with 0.10% CMC,also 45%rice flour and 55% with 0.10% CMC.

(Perservation of salted Press-Boiled Milk Fish (Chanos chanos) by Packaging Method) Dwi Sutrisniati; Aan Yulistia; Juli Astuti
Warta Industri Hasil Pertanian Vol 4, No 02 (1987)
Publisher : Balai Besar Industri Agro

A study on the preservation of salted press-boiled ("pindang") milk fresh (Chanos chanos) by packaging method had been carried out. "Pindang" was prepared eith prepared with or without the addition of potasium sorbate or potasium sorbate. The products were packaged with or without vacuum in the polycello film and stored at room temperature. Observation was done on moisture content, number of peroxide, trimethhylamine, total Bacterial Count (TPC) and organoleptic test. The result showed that up to 8 week of storage, all of the teratments were acceptable. The use of potasium sorbate and sodium eryhorbate combimed with vacuum packaging, showed the best performance.

(The Effect of Nutrients Addition in Nata Production from Tempeh Processing Waste) Dwi Sutrisniati; Bakri Rosidi; Solechan -
Warta Industri Hasil Pertanian Vol 16, No 1-2 (1999)
Publisher : Balai Besar Industri Agro

A study to find out the best condition of in processing of nata from tempeh industries liquid waste ha been conducted. the variables used are sugar content and type of nutriets. the addition of sugar was 3%, 4% and 5%, while thenutients used was urea. ZA and DAP. the nata product was abserved for moinsture contenrt, thicness, weight of nata and dietary fibre content. Organoleptic test was done on the product of nata in syrup. the result showed that using 5% sugar with 0.4% urea and 0.2% DAP nutrient give the best product. the products were well accepted by the panelist

(The Formulation of Alginate and Pectin as Edible Coating For Salacca Fruit (Salacca edulis) Ready-to-Service) M Maman Rohaman; Dheni M. Mala; Dwi Sutrisniati
Warta Industri Hasil Pertanian Vol 23, No 01 (2006)
Publisher : Balai Besar Industri Agro

The objective of the study was to develop and assess an edible coating from alginate and pectin that applied to sallaca ready service.The properties assess of sallaca ready-to-serve using edible coating consist of water content,total acid,vit.C,total glucosa,hardness,weight loss,TPC and browning.The chosen formulas were alginate 5%,pectin 5% and mixing between alginate and pectin.The best formula for sallaca ready-to-serve is pectin plus alginate 5% and stearic acid 0,25% it showed by the value of water activity(0,554)elongation percentage (53.33)tensile strength (122.744 kg.f) and water vapor transmition rate (484.41 g/persegi/24 hour).The physic and chemist property assays can be concluted that edible coating application with storage temperature 5 degree C could exted minimally processed salacca shelf life for 10 days.

(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.

(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.

(A study of Yoghurt Processing from Soybean Flour) Dwi Sutrisniati; Susilo Bowolimawan; Harry Wiriano
Warta Industri Hasil Pertanian Vol 8, No 01 (1991)
Publisher : Balai Besar Industri Agro

Yogurt was made from soy milk which was prepared from soybean flour, added with skim milk (3%, 4%, and 5%), and fermented at 42 derajat - 44 derajat celcius for 3 hours using Lactobacillus bulgaricus and streptococcus thermophilus as starters (1% : 1% : 1.5% : 1% and 2% : 1%). The products were evaluated for its pH, total soluble solid and organoleptic test. The increasing addition of skim milk resulted in the decreasing of pH, while the total soluble solid and organoleptic test score increased. The most acceptable product was made with the addition of 5% skim milk and 2.5% starter of L. bulgaricus and S. thermo-philus (1.5 : 1).

Co-Authors Aan Yulistia Agus Sudibyo Bakri Rosidi Dedi Mahdar Dheni M. Mala Harry Wiriano Indra Neffi Ridwan Juli Astuti M Maman Rohaman Nining Surtiningsih Nirwana Aprianita Ressytustra - Shinta D. Sirait Siti Sofiah Solechan - Sri Esti Rahayu Susilo Bowolimawan

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