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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 Organic Acid and Thermal Adequacy on the Canned String Beans) Maman Rohaman, M; Yang Setiawan, Yang; G. Pohan, H; Budhiono, Arief
Warta Industri Hasil Pertanian Vol 18, No 1-2 (2001)
Publisher : Balai Besar Industri Agro

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Abstract

Research on the canned string beans has been conducted .the formulation used was 1% salt,the organic acid (0.27% citric acid and 0.22% lastic acid ) and types of packaging (timplate and retort pouch) the product were stored for 0,2,4 and weeks the results showed that the result showed that the effect of storage gave the decrease of PH ,protein ,vitamin c and hardness.the microbial contents were relatively unchanged during storage .the process time required for tinplate retort pouch were 0.057 minutes respectively ,which adequate to render to canned string beans (pH< 4.5) microbiologically safe .
(The Effects of Temperature, Relative Humidity, Type of Packaging on the Quality and the Shelf life of Granulated Palm Sugar) Maman Rohaman, M; w. Fasya, Edna; Suharto, Ign
Warta Industri Hasil Pertanian Vol 19, No 1-2 (2002)
Publisher : Balai Besar Industri Agro

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A study on the effects of temperature,relative humidity and packaging type on the quality and storage life on the granulated palm sugar has been conducted.it was aimed at determining the storage condition to improve the granulated palm sugar shelf life. the variable applied in the study were storage temperature packaging materials and relative humidity. the observation was based on sorption isotherm method using BET model and data was processed by computer program designed in PASCAL the coorrlation among moisture content,quality and shelf life were also discussed the result showed that the stability mono layer BET of granulated palm sugar reached the moisture content level of 7.42% at 27 0C and 11.62% at 37,8 0C .the longest shelf life was 770days at 27 0C relative humidity of 6 % and using polyprophylene (pp) packaging the room temperature storage (27 oC), relative humidity of 65-80% and using polyprophylene (pp) packaging reached the shelf life of 360 days .
(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

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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%.
A Study of Perceptions, Practices and Attitudes on Food Hygiene and Hazard Analysis Critical Control Point in The Indonesian Food Industry Sudibyo, Agus; Maman Rohaman, M
Warta Industri Hasil Pertanian Vol 21, No 02 (2004)
Publisher : Balai Besar Industri Agro

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A study of perceptions ,practices and attitudes on food hygiene and hazard analysis critical control point (HACCP) in the indonesian food industry has been conducted.This study was carried out by survey an interview, plants visit and distribute a questionnaire to managers of small,medium and largefood industries at seven provinces,i.e.DKI Jakarta,West Jawa,Central of Jawa,East JawaNorth Sumatera,South Sulawesi and Bali.The number of samples for respondent for this study were 102 food businnes and they were asked about the food hygienepractices in their bussinnes their system used such as HACCP,and the perceptions and attitudes toward a range of food hygiene issues.The result showed that HACCP systems were implemented at 57%in the large food industries more than 15% and 0%in the medium and small food industry,respectively (P<0.005):58% of small,54 prevent of medium and 51%of large food industry managers thought their business represented a low-risk to food safety.Higher levels of food hygiene qualitications among the industry manager and higer perceptions among managers of the risk of food safety of the business were also significantly related to use HACCP in al sector (P<0.05).
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