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All Journal Jurnal Teknologi Dan Industri Pangan Jurnal Mutu Pangan : Indonesian Journal of Food Quality Jurnal Sains Terapan : Wahana Informasi dan Alih Teknologi Pertanian
Subarna Subarna
Departemen Ilmu Dan Teknologi Pangan, Fakultas Teknologi Pertanian, IPB University, Bogor
Agriculture, Biological Sciences & Forestry Chemistry Computer Science & IT Economics, Econometrics & Finance Industrial & Manufacturing Engineering Public Health Social Sciences Veterinary

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Komposisi Kimia Tepung Jagung Varietas Unggul Lokal dan Potensinya untuk Pembuatan Mi Jagung menggunakan Ekstruder Pencetak Tjahja Muhandri; Hamigia Zulkhaiar; Subarna Subarna; Budi Nurtama
Jurnal Sains Terapan : Wahana Informasi dan Alih Teknologi Pertanian Vol. 2 No. 1 (2012): Jurnal Sains Terapan, Volume 2, Nomor 1, Tahun 2012
Publisher : IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (533.124 KB) | DOI: 10.29244/jstsv.2.1.11-18

Abstract

The objective of this researchis to identify the characteristic of Srikandi Kuning, Bisma, Sukmaraga, Lamuru and Arjuna varieties, and their potentions to be made as wet corn noodle.  Corn noodles were processed using forming extruder model MS9, Multifunctional noodle modality machine, Guangdong Henglian Food Machine Co., Ltd., China.  Bisma, Lamuru and Arjuna have 27,14-27,68% of amylose content.  The best quality of corn noodle was processed from 100 mesh of corn flour.  The result showed that the best processing condition was obtained at moisture of 70%  and adding 2% of sodium chloride.  Under this condition, corn noodles (Bisma, Lamuru and Arjuna varieties) has elongation between 80,32 – 95,43%, and cooking loss between 5,06 – 5,66%.Key words : corn noodle, forming extruder, amylose content
Optimasi Proses Pembuatan Mi Sorgum Dengan Menggunakan Ekstruder Ulir Ganda (Optimization of Sorghum Noodle Processing with Twin Screw Extruder) Tjahja Muhandri; Subarna Subarna; Ivan Mustakim
Jurnal Sains Terapan : Wahana Informasi dan Alih Teknologi Pertanian Vol. 3 No. 1 (2013): Jurnal Sains Terapan, Volume 3, Nomor 1, Tahun 2013
Publisher : IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (510.838 KB) | DOI: 10.29244/jstsv.3.1.1-7

Abstract

The objective of this research was to optimize the sorghum noodle processing with two variables i.e. extruder temperature (80, 85, 90oC) and screw speed (10, 15, 20 Hz). The optimum process was chosen by using Response Surface Methodology (RSM), based on 2 parameters, i.e. cooking loss and elongation. The result of this research showed that the optimum processing condition with desirability of 0.736, was resulted from the combination of the extruder temperature of 85oC and screw speed of 20 Hz. The verification showed that the sorghum noodles from this optimum condition had cooking loss of 11.87 %, and elongation of 234.84.  Keywords: noodle, sorghum, optimization, twin screw extruder, RSM
Pengeringan Cabai Merah (Capsicum annuum L.) dengan Kombinasi Oven Microwave dan Kipas Angin Harum Fadhilatunnur; Subarna Subarna; Zhofran Murtadho; Tjahja Muhandri
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 9 No. 1 (2022): Jurnal Mutu Pangan
Publisher : Department of Food Science and Technology (ITP), Faculty of Agricultural Technology, Bogor Agricultural University (IPB) in collaboration with the Indonesian Food and Beverage Association (GAPMMI), the National Agency of Drug and Food Control, and th

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jmpi.2022.9.1.26

Abstract

This study was aimed to obtain the best drying method of red chilies (Capsicum annuum L.) using a combination of microwave and fan as well as the characteristics of the dried chilies. Samples were subjected to drying step I, equilibration, and drying step II. Each drying step consisted of heating in microwave followed by blowing with fan repeatedly. The treatment of drying step I were 90 seconds of heating followed by 3 minutes of blowing for 7 cycles and 120 seconds of heating followed by 4 minutes of blowing for 5 cycles. Equlibration was done for 1, 2, and 3 hours. The drying step II consisted of 60 seconds of heating followed by 2 minutes of blowing repeatedly until final moisture content of <10%. All samples were analyzed for their moisture content, color, and vitamin C. The drying rates tend to decrease slowly during drying step I but faster during drying step II. The L* and a* of all samples were not significantly different (p > 0.05). The vitamin C of samples ranged between 66.53-72.68 mg/100 g and significantly decreased with increasing equilibration time. The treatment resulting in the best quality product with shortest drying time was 120 seconds of heating followed by 4 minutes of blowing for 5 cycles, 1 hour of equilibration and 60 seconds of heating followed by 2 minutes of blowing for 10 cycles.
Karakteristik Pengeringan Rempah Daun Menggunakan Fluidized Bed Drier dan Tray Drier Tjahja Muhandri; Fahim Muchammad Taqi; Subarna Subarna; Dian Widiawati
Jurnal Teknologi dan Industri Pangan Vol. 34 No. 2 (2023): Jurnal Teknologi dan Industri Pangan
Publisher : Perhimpunan Ahli Teknologi Pangan Indonesia bekerjasama dengan Departemen Ilmu dan Teknologi Pangan, IPB University Bogor, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.6066/jtip.2023.34.2.187

Abstract

Bay leaves (Sygygium polyanthum), kaffir lime leaves (Citrus hystrix) and pandan leaves (Pandanus amaryllifolius) are herb leaves with unique aroma that are often added to dishes to strengthen and enrich the taste. The high demand of the leaves has prompted efforts to make them easy to distribute and shelf stable. Drying can increase the shelf life of these leaves with acceptable quality. The objectives of the research were to determine drying models for these leaves using two types of driers and to determine the panelist's preference for the dried and rehydrated leaves. These herb leaves are fresh-picked from the tree, cleaned and dried using the two different driers, i.e. fluidized bed drier (temperature 40-42°C) and tray drier (temperature 58-61°C). The leaves were weighed every 15 minutes until they reached a constant weight. Fresh leaves and dry leaves were photographed. The drying kinetics of both types of driers were checked with the Lewis model and Page model. Panelist preference test was carried out on dry leaves and leaves that had been rehydrated using hot water. The results showed that drying with a tray drier was able to dry faster than that with a fluidized bed drier. The Page drying model is more suitable to describe the drying conditions than the Lewis drying model. Panelists preferred dry and rehydrated herb leaves obtained from fluidized bed drying.
Co-Authors Budi Nurtama Dian Widiawati Fahim Muchammad Taqi Hamigia Zulkhaiar Harum Fadhilatunnur Ivan Mustakim Tjahja Muhandri Zhofran Murtadho