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Neffi Ridwan, Indra
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(A study cassava flour substitution for wheat flour in istants Noodle Processing Neffi Ridwan, Indra; Rosadi, Kukuh; Abdurahman, Dede; Suharto, Ign.; Sutisna, Nana
Warta Industri Hasil Pertanian Vol 8, No 02 (1991)
Publisher : Balai Besar Industri Agro

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Abstract

The research was aimed at studying the substitution rate of cassava flour for wheat flour in the production of instants noodle.The preliminary study was conducted to find out the suitable rate of cassava flour substitution.The following percentages were used :10,15,20,25,30,35,50,and 100%,The three best result of these,20,30,and 35%, Were used in the main study. Proximate chemical analysis and organoleptic test were conducted on the instant noodle produced.The results showed that the use of cassava flour is acceptable up to 35% substitution. The higher the substitution the lower the noodle quality would be.
(Effect of Banana Type, Amount and Duration Concentrate Storage Quality Against Soft Drinks Fruit Banana) Neffi Ridwan, Indra; Susanto, Eppy; Winarno, F.G.
Warta Industri Hasil Pertanian Vol 4, No 02 (1987)
Publisher : Balai Besar Industri Agro

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Abstract

The research was aimed at studying the effect of banana variety, amount of concentrate and lenght of storage on the quality of soft drink made of banana juice. The result showed that banana of "AMBON" variety produced soft drink of more preferable taste, clearer and higher acid content. The higher the amount of concentrate, the higher the total soluble solid, total acid and total sugar. The clarity decreased as the amount of concentrate was increased from 12% to 16% and tend to be constant of the increased from 16% to 20%. Total soluble solid and total sugar increase until the fourth week and will decreased later. The longer the storage, the lower its clarity
(The Effect of Flour Mixture and CMC Addition on The Preparation of Ready To Used Mixed Flour for Friend Food Products) Sutrisniati, Dwi; Mahdar, Dedi; Wiriano, Harry; Neffi Ridwan, Indra
Warta Industri Hasil Pertanian Vol 12, No 1-2 (1995)
Publisher : Balai Besar Industri Agro

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Abstract

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.  
(A Study on The Use of Tofu By-product To Produce Soymilk) Neffi Ridwan, Indra; Setiadi, Iim; -, Ign; -, Suharto
Warta Industri Hasil Pertanian Vol 7, No 02 (1990)
Publisher : Balai Besar Industri Agro

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Abstract

The research is aimed at studying the effect of stirring time and the ratio of dillution to the extracted protein in the production of soy milk from tofu by-product. The stirring time used were 4,6, and 8 minutes. The dillution ratio of tofu by-product and water were 8:4, *:5, and 8:6. The analysis done include protein content, total solid, total bacteria and organoleptic test. Soy milk obtained from 4 minutes stirring and dillution ratio 8:5 resulted in the highest protein content in total solid i.e. 44.98%. The product is acceptable by the panelists. The total bacteria is 10 col/ml.
(Manihot utilissima Pohl.)(The Effects of Sucrose and Citric Acid Concentration on the Co-crystallization of Fermented Cassava (Manihot utilissina Pohl) Extract) Neffi Ridwan, Indra; Sriyogasari, Titin; Wijaya, Hendra; Turmala Sutrisno, Ela
Warta Industri Hasil Pertanian Vol 21, No 02 (2004)
Publisher : Balai Besar Industri Agro

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Abstract

The purpose of this research is to study the effect of interaction between sucrose and citric acid concentration on the quality of co-crystallization of fermented cassava (manihot utillisima pohl). Extract. The benefit of this research is to diversify cassava fermented product in order to type of food product that is more pratical in its consumption. s a result this product will create an increasing economic value of cassava. The experiment was carried out using the randomized block desing withpattern factorial and 3 times replicating. The frist factor is sucrose concentration (40%; 50%; and 60%) and the second factor is citric acid concentration (1% ; 1.5%; and 2%). Parameter analyzed during the experiment were moinsture content, total sugar, solubility, and organoleptic test using prefence test type with 15 panelist which cover color, taste, flavor, and apperance. Basedc on the result of organoleptic test of microcrystal fermented cassava extract that perferred by panelist were it was produced with 40% of surcose and 1.5% of citric acid concentraction.  This fermented cassava extract produced by this methods contain moinsture content 2.14% and total sugar 56.05%, and has solubility 26.84%.
(High Protein Extruded Snack food From Corn-Tapioca, Rice and Soy Composite Flours) Neffi Ridwan, Indra
Warta Industri Hasil Pertanian Vol 13, No 1-2 (1996)
Publisher : Balai Besar Industri Agro

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Abstract

Extruded snack food can be prepared from composite fliurs.The experiment was carried out using a twin-screw extruder,co-rotating,intermeshing type,buhler brathers DNDL-44 (switzerland).with extruder rasio L/D = 20,barrel heating 150 degree C and die orifice 3 mm.The formulations of composite flour were varied.They were corn :rice :soy each with the ratio as follows :(90:5:5);(80:10:10) and (70:15:15).The resulta showed that snack food prepared using the formulation of corn:rice:soy (80:10:10) give the best product with textural characteriatic (hardness value 200.7 g),moisture content 7.750%,protein content 14.041%,fat content 0.338%,ash content 0.8751% and expantion ratio 474.4 and colours(ligness 91.532,redness-1.383 and yellownes 26.280).
(The Effects Temperature and rotationSpeed of Mollen Dryer on The Characteristic s of aloe vera co-crystalization) Neffi Ridwan, Indra; Hawani Lubis, Enny; Meuraxa, Putty; Holianawaty, Yanna
Warta Industri Hasil Pertanian Vol 22, No 01 (2005)
Publisher : Balai Besar Industri Agro

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Abstract

The research is aimed to study the effect of temperature and rotation speed of mollen dryer on the characteristic of (aloe vera linn)co-crystalization.The temperature usedwere 55 degree C,60 degree C,and 65 degree C.The rotation speeds of mollen dryer are 12 rpm, 18 rpm, and 24 rpm respectively.The experimental design was the factorial random design with two replications. The result showed the best product was obtained from temperature of 60 degree C and 18 rpm rotation speed of mollen dryer.The composition of the dried aloe vera is :total sugar 56.18%,moisture content 0,84%,fiber content 0.92% and the solubility is 98.31%.While organoleptically (taste,texture,aroma,and appearane)the product was acceptable
(Study On The Of Rotation Mollen Dryer and Comparison Sugar and Noni pulp on the Characteristic of Noni Juice Microencapsulation (Morinda citrifolia) Neffi Ridwan, Indra; G Pohan, H; Iswahyudi, Yudi; effendi, Supli
Warta Industri Hasil Pertanian Vol 22, No 02 (2005)
Publisher : Balai Besar Industri Agro

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Abstract

The research is aimed at studying the effect of rotation mollen dryer and comparison sugar addition with noni pulp to the characteristic of noni juice microencapsulation (morinda citrifolia).The rotations of mollen dryer used are 24,30,and 36 rpm.Comparison sugar addition and noni pulp are 47%:41%,54%:34% and 60%: 28%.The result showed that analysis of the best product are obtained from rotation of mollen dryer 36 rpm comparison addition of sugar and noni pulp (60%:28%) that resulted in the lower mean value of like acceptability (taste ,flavor,colour,texture and interest visible) with water contend at 6,96% ,total sugar93,75% vitamin c 0,18 mg/100g ) and tss 86,70 %.
(Implementation and Development of HACCP System on Food Industry in Indonesia) Sudibyo, Agus; Esti Rahayu, Sri; Maman Rohaman, M; Neffi Ridwan, Indra; D. Sirait, Shinta; Aprianita, Nirwana; Sutrisniati, Dwi; -, Ressytustra
Warta Industri Hasil Pertanian Vol 18, No 1-2 (2001)
Publisher : Balai Besar Industri Agro

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Abstract

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 (SMIS) ,selection and empowerment to SMIS training and guiding in food safety system to SMIS implementing of HACCP management system in SMIs ,food safety auditing based on food safety system to SMIs 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.
(The effect cooking time and sugar addition on the quality of traditional food "Akam" Neffi Ridwan, Indra; Gumelar, Tatang; T.S, Ella; -, Hasnelly
Warta Industri Hasil Pertanian Vol 12, No 1-2 (1995)
Publisher : Balai Besar Industri Agro

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Abstract

The research is aimed at studying the effect of cooking time and sugar addition on the quality of traditional food "akam".The cooking time used are 25,30 and 30 minutes.Addition of cane sugar for the portion of 25,30 and 35 to the dough for the material of "akam".The result showed that the best product are obtained from 25 minutes cooking time and 30 portion addition of cane sugar.The chemical compositions is as follows: moisture content 6.88%, total sugar 35.70% ash 1.05% and peroxide value 0.76 mg oxygen/100 g sample
Co-Authors -, Hasnelly -, Ign -, Ressytustra -, Suharto Abdurahman, Dede Anita Rini, Hellen Aprianita, Nirwana D. Sirait, Shinta effendi, Supli Esti Rahayu, Sri G Pohan, H Gumelar, Tatang Hawani Lubis, Enny Holianawaty, Yanna Iswahyudi, Yudi Mahdar, Dedi Maman Rohaman, M Meuraxa, Putty Rosadi, Kukuh Setiadi, Iim Sriyogasari, Titin Sudibyo, Agus Suharto, Ign. Supriatna, Dadang Susanto, Eppy Sutisna, Nana Sutrisniati, Dwi T. Sutrisno, Ella T.S, Ella Turmala Sutrisno, Ela Wijaya, Hendra Winarno, F.G. Wiriano, Harry