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All Journal Warta IHP (Warta Industri Hasil Pertanian)
Maman Rohaman, M
Balai Besar Industri Agro
Agriculture, Biological Sciences & Forestry Industrial & Manufacturing Engineering

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(The Use of Pineapple Puree, Sweet potato and Nata de Coco on the Preparation of Dried Functional Snack) Maman Rohaman, M; Nurlaelyah, Elly
Warta Industri Hasil Pertanian Vol 17, No 1-2 (2000)
Publisher : Balai Besar Industri Agro

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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.
(A study on characteristics of dough made From sweet Potato Flour and Wheat Flour) Maman Rohaman, M; -, Novianis; Djubaedah, Endah
Warta Industri Hasil Pertanian Vol 4, No 01 (1987)
Publisher : Balai Besar Industri Agro

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Abstract

A study to substitute sweet potato flour for wheat flour dough has been conducted using two type of wheat flour and various percentage of substitution. To test the degree of substitution, the characteristics of dough were measured using Brabender farinograph and Brabender Extensograph. Measurement of rheological properties using farinograph showed that the dough made of 60% sweet potato flour with hard wheat and those of 40% sweet potato flour with medium wheat cannot be done. Viscoelasticity of dough from 40% or more sweet potato flour with hard or medium wheat cannot be measured using Extensograph.
(Method for HPLC Analysis of Active Compounds in Ginger (Zingiber officinale) Maria Novelina.S, Yus; Maman Rohaman, M; Wijaya, Hendra
Warta Industri Hasil Pertanian Vol 28, No 02 (2011)
Publisher : Balai Besar Industri Agro

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Abstract

The studies Ginger (zingiber officinale) is one of herb plant which contains various of active compounds,which is proved has function has  to human health .in indonesia , there are 3 main ginger variaties,those are :giant gingger (zingiber officinale var .officinale),emprit ginger (Zingiber officinale var. amarum ), and red ginger (Zingiber officinale var.rubrum) .Each ofthem has different characteristic and function .the problems which often occurs are ginger counterfeting,often mixed with other gingers.this counterfeiting difficult to be detected with conventional test method. therefore needed study about characteristic of each ginger with HPLC so counterfeiting able to be traced .Asensitive and accurate high-performance liquid chromatography (HPLC) method has been developed to determine the quantity of active componen in the methanolic extract of Zingiber officinale Bioactive component was separated on persuit C18 Column (250 mm x4.6 mm,particle size:5 um)with gradient system of water and acetonitrile as mobile phase. the calibration plot was linear in the range of 0.10-150 mg/L .of 6-,8-,10-gingerol and the correlation coefficient of o.9998 was indicative of good linear dependence of peak area on concentration .the limit of detection (LOD) OF 6-gingerol ,8-ginggerol ,6-shogaol and  6-shogaol and the correlation coefficient were 2,34 1,06; 1,25, and 0,67 mg/l and limit of detection (LOD)were 7,81 :3,53 :3,53; 4,18 and 2,29 mg/lrespectively.the developed HPLC method was found selective,precise and accurate,and can be used for routine analysis of gingers in the quality control laboratories .
(Making Bamboo Charcoal And Bamboo Vinegar With Phyrolization Process) G Pohan, H; Maman Rohaman, M
Warta Industri Hasil Pertanian Vol 25, No 01 (2008)
Publisher : Balai Besar Industri Agro

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Abstract

To increase value added of bamboo, research of making charcoal and bamboo vinegar have been conducted by using of phyrolization process of varieties bamboo. The study was aimed to determine characteristics of phyrolization, charcoal and bamboo vinegar. The research result show that the phyrilization temperature for bamboo andong and  petung was between 650-680
(The Process of Pyrolization Bamboo Throuugh Direct Combustion by using Fire Brick Kiln) Pohan, H.G; Maman Rohaman, M
Warta Industri Hasil Pertanian Vol 25, No 02 (2008)
Publisher : Balai Besar Industri Agro

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Abstract

The study on effect of bamboo variety and pyrolization through direct combustion using a fire brick klin model wquiped with a condenser to produce charcoal and vinegar has been carried out. The observation was conducted on the time and temperature profile of pyrolization process, yield of charcoal and its collected vinegar. The resulted charcoal and its liquor were subjected to further analysis, i.e. ash content, volatile matter at 950C, fixed carbon content, and calorific value for the charcoal and the pH, organic subtances profile for the liquor. The study revealed that the yield of charcoal was varied from the lowest 8. 07 % (wb) of Bamboo Petung and the highest of 20.81% (wb)i.e., of Bamboo Andong. The ash content of charcoal was varied from 5.01 to 6.8% (wb). The volatile matter at 950C was varied from 17.47 to 33.96% (wb) whereas the fixed carbon content was ranged from 5237 to 6637 cal/g. The electrica! conductivity was ranged from 8 - >9 , degree of crystallite between 10,45 and 14,51 % and surface area was ranged from 41,9 to 118,5 cm/g. it is also revealed yhat the yield of the Bamboo vinegar was varied from 6,52 - 17,26 % (wb) with pH varied from 3.75 to 4.01. The content of organic compounds found in liquor was varied i.e,. 19 compounds found in the liquor of Bamboo Andong, with dominant compound of tricyclo(2.2.2.1.0(2,6)heptene, 1,7 -dimetyhl-7-(4-methyl-3-penthyl)-(CAS)Si which comprised to 29.69 %, 29 compounds in liquor of Bamboo Petung with dominant compound of Acetic acid (CAS) Ethylic acid which comprised to 40.66 %, 13 compounds in liquor of Bamboo Ampel with domonant compounds of 2,6,10,14,18,22-Tetracosahexaene, 2,6,10,15,19,23,-hexamethyl- (CAS) Squ which comprised to 73.38 %; 39 compounds in liquor of bamboo Tali with dominant compound of cyclohexanon, 2-Isobutyl which comprised to 18.64% and 64 compounds was detected in liqour of bamboo Hitam domonant compounds of 2,3-dihydro-Ben zofuran which comprised to 11.53 %
(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.
(Comparative Study on Food Safety Assurance System in Terms of SP, SNI and foodSafe Model for Small Scale Food Industry in Indonesia) Sudibyo, Agus; Esti Rahayu, Sri; Maman Rohaman, M; Sutrisniati, Dwi; -, Ressytustra
Warta Industri Hasil Pertanian Vol 19, No 1-2 (2002)
Publisher : Balai Besar Industri Agro

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Abstract

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.
(The Prospect of Derivated Fennel Oil (Foeniculum vulgare Mill) Development in Indonesia) Maman Rohaman, M; -, Sumarsi; Sapto Hartanto, Eddy
Warta Industri Hasil Pertanian Vol 22, No 02 (2005)
Publisher : Balai Besar Industri Agro

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Abstract

Fannel (Foeniculum Vulgare Mill) has been well known by indonesia people. Fannel seeds have strong pleasant odour because of essential oil. The major essential oil constituents of fannel were anethole and limonene, with more than 80% of the total oil. The other chemical consituents were- pinene, myrcene, y-terpinene, fenchone, estragole and fenchyl acetate. To increase the use of fannel oil, anethole consituent can be converted to its derivations by oxydation, acetylation, reduction, esterification and alcylation processes. Fennel seeds are used as a flavoring for goods and beverages and the essential oil from seed and plant has flavoring, cosmetic and pharmacuetical uses. The tendency in consumming medicine from natural plant material source, cause in the increasing use fennel as medicine raw material, especially the simplified usage which was used in traditional medicine.
(The Formulation of Alginate and Pectin as Edible Coating For Salacca Fruit (Salacca edulis) Ready-to-Service) Maman Rohaman, M; M. Mala, Dheni; Sutrisniati, Dwi
Warta Industri Hasil Pertanian Vol 23, No 01 (2006)
Publisher : Balai Besar Industri Agro

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Abstract

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.
(The Use of Natural Antioxidant Coconut Oil) Maman Rohaman, M; -, Solechan; Trismansyah, Derris; Soeharto, Ign
Warta Industri Hasil Pertanian Vol 15, No 1-2 (1998)
Publisher : Balai Besar Industri Agro

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Abstract

The objective of this research is to study the effect of natural antioxidant such as clove and sesame seed on the reaction rate of coconut oil oxidation. The experimental procedure used the randomized block design factorial using two variables. The treatment chosen consists of coconut oil with clove antioxidant, coconut oil with sesame seed antioxidant, coconut oil with sesame seed plus clove antioxidant which each dosage 200 ppm and finally coconut oil without antioxidant (control). Those samples were analyzed at periodic intervals for oxidative deterioration. The parameter analysis consists of the perioxide number, free fatty acid, iod number,moisture content and oil clearness. The result indicate that the natural antioxidants (clove and sesame seed) are capable of preventing oxidative deterioration. Natural antioxidants give a very significant result on coconut oil quality, in the following order : coconut oil with clove antioxidant, coconut oil with sesame seed antioxidant, coconut oil with sesame seed plus clove antioxidant with the constant of reaction rate 0.15, 0.12 and 0.09.
Co-Authors -, Novianis -, Ressytustra -, Solechan -, Sumarsi Aprianita, Nirwana Budhiono, Arief D. Sirait, Shinta Djubaedah, Endah Esti Rahayu, Sri G Pohan, H G. Pohan, H M. Mala, Dheni Maria Novelina.S, Yus Neffi Ridwan, Indra Nurlaelyah, Elly Pohan, H.G Sapto Hartanto, Eddy Soeharto, Ign Sudibyo, Agus Suharto, Ign Supriatna, Dadang Sutrisniati, Dwi Trismansyah, Derris w. Fasya, Edna Wijaya, Hendra Yang Setiawan, Yang