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Mahdar, Putiati
Balai Besar Industri Agro
Agriculture, Biological Sciences & Forestry Industrial & Manufacturing Engineering

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 1 
(Shelf Life Prediction Of Beef "Dendeng"(Spiced Dried Meat)Using Arrhenius Kinetics) Alamsyah, Rizal; Mahdar, Putiati; -, Muliandi
Warta Industri Hasil Pertanian Vol 12, No 1-2 (1995)
Publisher : Balai Besar Industri Agro

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Abstract

This study was aimed at predicting "dendeng" (Spiced dried meat)shelf life employing the application of arrhenius kinetics.It was based on the moisture content increase,the oxygen consumption. And colour changes of dendeng. The experiment were conducted at there temperature levels i.e. 25 degree C,35 degree C,and 45 degree C and Rh 60%.The Factor strongly influenced in predicting shelf life was temperature.The Arrhenius kinetics method based on oxygen consumption showed good result since it gave the short test shelf life. 
(A study on isothermic-sorption models for desiccated coconut made of hybrid coconuts (khina-1,khina-2 dan Khina-3) Damerys Sirait, Shinta; Marlina R. Sirait, Marlina R. Sirait; Mahdar, Putiati
Warta Industri Hasil Pertanian Vol 12, No 1-2 (1995)
Publisher : Balai Besar Industri Agro

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Abstract

A study on isothermic-sortion characteristics of some desccated coconut had been conducted.The desiccated coconut was made from hybrid coconuts,khina-1,khina-2 ,khina-3.The result showed that the moisture content equilibrium range of dessicated coconut made from khina-1,khina -2,and khina-3was respectively 2.42-10.43%(db),2.27-13.66%(db)and 2.47-11.49%(db)due to adsorbtion approach,whereas by desortion it was 22.66-46.94%(db),3749-57.56%(db)43.95-62.97%(db).The reseach proved thet Henderson Equation was the most suitable to describe the isothermic-sorption models of desiccated coconut made from those hybrid coconuts.By knowing the moisture content equilibrium and isothermic-sorptionmodels of those desiccated coconuts,the storage condition to maintain the quality required can be designed.
(Sorption Isotherm Model for Dendeng) Alamsyah, Rizal; Mahdar, Putiati; Eva Irene, Rotua
Warta Industri Hasil Pertanian Vol 13, No 1-2 (1996)
Publisher : Balai Besar Industri Agro

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Abstract

A study was The study was aimed at designing adsorption and desorption model of "dendeng" by investigating its static equlibrium moisture content conducted at 30 degree C and 40 degree C,relative humidity (RH)level 32,43,62,63.5,75,80,and 81% for adsorption model,and11,32,43,62,63.5,755 for desorption model.Six model of courie bradley,halsey,oswin,and clen-clayton were employed and modified to investigate a model which appropriate for "dendeng"composition.Before gaining the models and cerves it were initally calculated some constants.The modification of cauries model gave the best results for both adsorption and desorption condition. 
(Drying Analysis of Sliced Spring Onions) Alamsyah, Rizal; Mahdar, Putiati; Mustika, Yang Dewi
Warta Industri Hasil Pertanian Vol 11, No 1-2 (1994)
Publisher : Balai Besar Industri Agro

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Abstract

The study was desiged to investigate drying characteristics of sliced spring onions (Allium porrum L.) using experimental dryer. The drying experiments were employed with fresh and blanched spring onions based on thin layer drying. The drying experiments were conducted using different drying temperature (46C,52C,and 62C),drying air velocity (3,5 m/s and 4,5 m/s)as well as the size of materrials (0.25 cm x 0.25 cm and 0.5 x 0.5 cm). The drying characteristics obtained were presented as curves i.e. the descrease of moisture content versus time, and drying rate versus moisture content.The drying rates of fresh spring onions were generally higher than those of blanched spring onions.
(Volvariella volvaceae) (Analysis of equilibrium moisture content and drying constant of mushroom (Volvariella volvaceae)) Alamsyah, Rizal; Mahdar, Putiati; Syah, Ishak
Warta Industri Hasil Pertanian Vol 12, No 1-2 (1995)
Publisher : Balai Besar Industri Agro

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Abstract

In order to obtain the better mushroom drying operation, it requires proper information of its equilibrium moisture content (Me) and drying constant since it was very useful for storag.The objective of this research was to design  Me and K models.The models were function of drying temperature and designed based on infinite slab and sphere geometry.The experiments were conducted at 35,40,45,and 50 degree C,on blanched/unblanched condition and were operated at drying air velocity of 1.0 1.5 2.0, and 2.5 m/s.The Me and K models based on infinite slab gave better results.
( Analysis for Equilibrium Moisture Content, Sorption-Isotherm and Economic Analysis of Ginger Powder Processing (Zingiber officinale Rosc)) Alamsyah, Rizal; Irawan, Bambang; Mahdar, Putiati
Warta Industri Hasil Pertanian Vol 22, No 01 (2005)
Publisher : Balai Besar Industri Agro

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Abstract

A study to analyse for equilibrium moinsture content, sorption-isotherm and economic analysis of ginger powder processing (zingiber officinalle Rosc) production has been conducted. the study was aimed at designing adsorption and desorption model of ginger powder by investigating its equilibrium moisture content conducted at 30 C and 40 C, relative humifily (Rh)level of 11.3, 32.4, 51.4, 63.5, and 75.0% for adsorption model and 11.2, 31.8, 48.5, 61.4 and 75.8% for desorption model. Four models of smith, henderson, caurie and bradley were emploved and modified to investigate a model which appropriate for ginger powder composition. before resulting the models and curves. it was initially calculated some constant. the modification of smith model showed the best result for adsorption condition. Financial analysis was conducted to evaluated the financial viability of ginger powder processing. the financial analysis of ginger production of 500 kg per day consits of some parameter e.g IRR (internal rate return) was 28.53%, NPV (net present value) was Rp. 204.252.000.-, net revenue was Rp. 252.000.000,- and PBB (pay back period) was 3.5 years. It can be concluded that ginger powder production was viable to be set up.
(The Effects of Drying on Rehidration Coefficient, Shear and Rendement of Mushroom) Alamsyah, Rizal; Mahdar, Putiati; Syah, Ishak
Warta Industri Hasil Pertanian Vol 14, No 1-2 (1997)
Publisher : Balai Besar Industri Agro

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Abstract

Data relating to physical properties and characteristic of dried mushroom was very useful information especially for packaging, storage, and transportation purposes. The objectives of this study were to investigate some physical characteristics covering, rehidration coefficient, shear stress, as well as rendement of mushroom affected by drying. The drying experiment were conducted at 4 level temperature (35 derajat celcius, 40 derajat celcius, 45 derajat celcius and 50 derajat celcius), and level 4 drying air speed (1 m/sec, 1.5 m/sec, 2.0 m/sec, and 2.5 m/sec) with and without blanching treatment. Dried mushroom with blanchead treatment gave better rendement (aximum 12,67%) and shear stress value (maximum 18954,00 Newton/m2) comparing with those without blanched treatment. In the other hand dried mushroom with blanched treatment showed better appearance and rehiration coefficient (maximum 4,31) than those without blanched treatment.
(Penggunaan Tepung Ubi Kayu Untuk Pembuatan Roti) Mahdar, Dedi; Mahdar, Putiati
Warta Industri Hasil Pertanian Vol 7, No 02 (1990)
Publisher : Balai Besar Industri Agro

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Abstract

Tepung gaplek dapat dipergunakan untuk substitusi terigu pada pembuatan roti. Penambahan 25% tepung gaplek dapat menghasilkan roti yang mempunyai penampakan, warna, bau, rasa, dan tekstur yang masih dapat diterima konsumen. Peningkatan kandungan protein dengan penambahan gluten kering tidak memberikan pengaruh yang berarti terhadap penambahan volume roti yang dihasilkan. Tingkat substitusi 50% menghasilkan volume roti yang lebih kecil dibandingkan dengan substitusi 25%.Hal yang sama juga diperoleh dengan penambahan bahan penolong.
Co-Authors -, Muliandi Alamsyah, Rizal Damerys Sirait, Shinta Eva Irene, Rotua Irawan, Bambang Mahdar, Dedi Marlina R. Sirait, Marlina R. Sirait Mustika, Yang Dewi Syah, Ishak