Article Per Year (5 Year)
p-Index From 2021 - 2026
0
P-Index
This Author published in this journals
All Journal Warta IHP (Warta Industri Hasil Pertanian)
M Maman Rohaman
Balai Besar Industri Agro
Agriculture, Biological Sciences & Forestry Industrial & Manufacturing Engineering

Published : 12 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 12 Documents
Search

 1   2 
(A Study on The Effect of aw Towards The Crispness and Linear Expansion of Fish Crackers) M Maman Rohaman; Dadang Supriatna
Warta Industri Hasil Pertanian Vol 15, No 1-2 (1998)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (5954.328 KB) | DOI: 10.32765/warta ihp.v15i1-2.2455

Abstract

The moisture sorption isotherm of fish cracker was determined experimentally. Variant water activity was applied for conditioning fish crackers' moisture content fish yield from these  conditions can be plotted to to describe their sigmoid sorption isotherm, which can determine primer and secondary water binding. This research also discussed the relationships among moisture content, crispness intensity and linear expansion. The results showed that the region between primer and secondary water binding for fish cracker are 7,54% and 15,33%. The maximum of its linear expansions is 229,78%, whereas the maximum of its crispness intensity is 1,65. The maximum expansion and cripness can be reached at the level of moisture content of 11,54%.
(The Use of Pineapple Puree, Sweet potato and Nata de Coco on the Preparation of Dried Functional Snack) M Maman Rohaman; Elly Nurlaelyah
Warta Industri Hasil Pertanian Vol 17, No 1-2 (2000)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (5482.105 KB) | DOI: 10.32765/warta ihp.v17i1-2.2470

Abstract

Research on the preparation of dried functional snack has been conducted. The formulation was development based on sweet potato leather of pineapple puree 150 and 300 g, nata de coco 0, 100, 200, and 300 g withsweet potato 500 g respectively. The products were stored for 0,4,8 and 12, weeks. The result showed that the effect of storage gave the decrease of moinsture, protein and sugar content for the addition of each nata de coco, while the effect of storage gave the increase of Ph for the addition of each pineapple puree. The dietary fibre and microbial content were relatively unchanged during storage. The best product was accepted by the panelist with the formulation i.e. pineapple puree 150 g, nata de coco 100 g and sweet potato 500 g.
Co-Authors Agus Sudibyo Dadang Supriatna Derris Trismansyah Dheni M. Mala Dwi Sutrisniati Eddy Sapto Hartanto Elly Nurlaelyah Endah Djubaedah H G Pohan H.G Pohan Hendra Wijaya Ign Soeharto Indra Neffi Ridwan Nirwana Aprianita Novianis - Ressytustra - Shinta D. Sirait Solechan - Sri Esti Rahayu Sumarsi - Yus Maria Novelina.S