Article Per Year (5 Year)
p-Index From 2020 - 2025
0
P-Index
This Author published in this journals
All Journal Warta IHP (Warta Industri Hasil Pertanian)
Supriatna, Dadang
Balai Besar Industri Agro
Agriculture, Biological Sciences & Forestry Industrial & Manufacturing Engineering

Published : 13 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 13 Documents
Search

 1   2 
(A Study on The Effect of aw Towards The Crispness and Linear Expansion of Fish Crackers) Maman Rohaman, M; Supriatna, Dadang
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)

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 Utilization of Tofu Pressed Cake in The Production of High Dietary Fiber Flour as an Alternative of Functional Food Inggredient) Sulaeman, Ahmad; -, Sulistiani; Supriatna, Dadang
Warta Industri Hasil Pertanian Vol 24, No 02 (2007)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (7322.763 KB)

Abstract

High fiber tofu pressed cake a as by producton manufacturing tofu is posibble to used for raw material on preparing alternative functional food ingredient.This reasearch was designed to study the manufacturing of high fiber flour from tofu pressed cake.The flour flow process chart described as follow.The first flour processed from tofu fresh cake which then dried on drum dryer prior to be milled to become 60 mesh flour.The second one processed from tofu fresh cake which then pressed,sterilized,followed by soaking on sodium metabisulfit 3% for 40 minutes,pressing,freezing,drum drying,and milling to become60 mesh flour.The third one processed from tofu fresh cake which then pressed,sterilized,followed by soaking on sodium metabisulfit 0.1% for 40 minutes,pressing fermentation using neurospora sitophila mould (2,5% for 24 hours),freezing,drum dyring, and milling to become 60 mesh flour.The flour was then analyzed for physico chemical,functional and sencory properties.Soaking in sodium metabisulfit 3% for 40 minutes before drying increase whiteness of flour.Fermentation with neurospora sitophila improve protein digesbility but lower the whitenes.Soaking in sulfit and fermentation increased the flour solubility dietary fiber and descreased unsoluble dietary fiber.The fiber total content in the flour ranged from 46.75 up to 56.24% (db)and the consumption of 25 g of the flour will contribute 50% of the fiber RDA (Recognice Daily Allowance).
(The Effect on Temperature and Additing of Corn and Rice to the Quality of The Snack Food Made From By Product of Cracker) Neffi Ridwan, Indra; T. Sutrisno, Ella; Supriatna, Dadang; Anita Rini, Hellen
Warta Industri Hasil Pertanian Vol 21, No 02 (2004)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (7882.093 KB)

Abstract

The research on the effect extrusion temperature and addition of corn and rice for the quality of the snack food made from by product of cracker has been conducted. The aim of the research was to study the possibility of use by product of the cracker in producing of the nutritious food product and to give more beneficial or advantage economically to the cracker by product. The research design was the completed randomize design factorially and replicated twice. The temperature variable treatments were 170 C and 180 C respectively, and the comparison of the cracker by product, corn and rice which were 85:10;5, 80:10:10, 75:10:15, 70:10:20, and 65:10:15 respectively. The results indicated that the product which has been made at 180 C extrusion temperature with the comparison of the material 70:10:20 was the best product in term of its characteristic on the linier expansion degree, degree of crispiness, moisture content, protein content, fat content, carbohydrate content and the hedonic test result.
Co-Authors -, Solechan -, Sulistiani Ahmad Sulaeman Anita Rini, Hellen Cendikia, Majesty Enie, A. Basrah F. Hutajulu, Tiurlan Farida Hutajulu, Tiurlan Guring Pohan, H Guring Pohan, Hitler Hanafiah, Kurnia Herman Suherman, Ade Isyanti, Mirna Junaidi, Lukman Kusmayadi, Dedi Mahardini, Titin Maman Rohaman, M Moelyana, Betty D.S Neffi Ridwan, Indra Rosidi, Bakri S Tariq, A Sapto Hartanto, Eddy Subagja ., Subagja Sudibyo, Agus Suhara, Otong Suryaseca, Yaya T. Sutrisno, Ella Yang Setiawan, Yang