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KAJIAN PENGARUH PENGUKUSAN BERTEKANAN (STEAM PRESSURE TREATMENT) TERHADAP SIFAT FISIKOKIMIA TEPUNG JAGUNG [Study of The Effects of Steam Pressure Treatment on The Physicochemical Properties of Corn Flour] Khomsatin, Siti; Sugiyono, .; Haryanto, Bambang
Jurnal Teknologi Dan Industri Pangan Vol 23, No 1 (2012): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (462.518 KB) | DOI: 10.6066/5300

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Study on Corn Biscuit Formulation to Subtitute of wheat Flour C.L, Cynthia Gracia; ., Sugiyono; Haryanto, Bambang
Jurnal Teknologi Dan Industri Pangan Vol 20, No 1 (2009): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (301.917 KB) | DOI: 10.6066/319

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KAJIAN FORMULASI BISKUIT JAGUNG DALAM RANGKA SUBSTITUSI TEPUNG TERIGU [Study on Corn Biscuit Formulation to Subtitute of wheat Flour]   Cynthia Gracia C.L1), Sugiyono2), Bambang Haryanto3)  1) Dosen PS Teknologi Hasil Pertanian, Faperta, Unpatti 2)Dosen Dept Ilmu & Teknologi Pangan, Fateta, IPB, 3) Peneliti Ahli BPPT Diterima 26 Juli 2008/ Disetujui  15 Juni 2009   ABSTRACT   The research was conducted to study the formulation of substitute by corn flour. The flour used roasted corn flour and unroasted corn flour. Results showed that biscuit’s made of 80 gr corn flour and 20 gr wheat flour were accepted by panelist’s and the best formulation was 80 gr corn flour, 20 gr wheat flour, 50 gr margarine, 50 gr sugar and 10 gr yellow egg both of two corn flour. Roasting treatment of corn flour significantly affected fat content, carbohydrate content and digestibility of protein of the biskuit.   Key words  : corn flour, roested, formulation, biscuit.
Effects of Freezing and Drying Methods on the Characteristics of Instant Corn Grits Husain, Hernawaty; Muchtadi, Tien R; ., Sugiyono; Haryanto, Bambang
Jurnal Teknologi Dan Industri Pangan Vol 17, No 3 (2006): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (434.455 KB) | DOI: 10.6066/443

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Bassang is a traditional food of Makassar mainly made of corn grits. The food takes about 23 hours of traditional preparation. This lengthy process leads to a need for a technological innovation for a quicker preparation. In this study corn kernels were ground into grits. The corn grits were then gelatinized, frozen and dried using cabinet, fluidized bed, oven, and vacuum dryers. Soaking of kernels in 1% sodium citric followed by slow freezing yielded better results compared to soaking in calcium chloride followed by steaming and quick freezing. Oven drying yielded better results compared to cabinet, vacuum and fluidized bed drying, in relation to the porous characteristics and rehidration time. Instant corn grits can be cooked for 7 minutes. Key words : corn, bassang, drying, instant.
The Influence of Position of Durian in Determination of Ripeness of Durian Non-Destrucyively by Ultrasonic Wave Haryanto, Bambang; Budiastra, I Wayan; Trisnobudi, Amoranto
Jurnal Keteknikan Pertanian Vol 14, No 1 (2000): Buletin Keteknikan Pertanian
Publisher : PERTETA

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Abstract

The study was conducted to assess the influence of durian s position toward transmission properties of ultrasonic wave for determination of the fruit ripeness using non-destructiive technique. Three ripe and unripe durian were used to assess transmittance wave that was passed the durian. The measurement was conducted at 3 peak and valley positions and it was repeated 20 times. The result showed that position durian s inJluenccad thetransmissions of ultrasonic wave. Mo mzJ a (attenuation) values can be used as indicator for durian ripeness. Ripe durian tends to have highera value than unripe durian.
PENGARUH USAHA PENGOLAHAN SAGU SKALA KECIL TERHADAP BAKU MUTU AIR ANAK SUNGAI Haryanto, Bambang
JURNAL TEKNOLOGI LINGKUNGAN Vol 5, No 3 (2004): JURNAL TEKNOLOGI LINGKUNGAN
Publisher : Badan Pengkajian dan Penerapan Teknologi (BPPT)

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The objective of this research is to study the influence of small-scale sago processing industry to standard quality of Ciheuleut river water in Cibuluh Sub-district, District of Bogor Utara, and City of Bogor. The method used is to analyse the water in laboratory and subsequently the result is compared to standard quality of tapioca industry. Response of community in the area regarding this sago processing industry is gathered by performing interview in the form of questionnaire (number of community response is 35). Water samples used for water analysis are from 4 locations. They are water beforeflowing into the processing unit (A), water after filtration (B), process disposal water collected 1 m apart from filter (C) and discarded water that flows into river (D). Water analysis applied utilizes chemical analysis that includes pH, COD, BOD, DO, turbidity, cyanide and TSS (Total Soluble Solid) parameters. Laboratory analysis shows that location B has turbidity level that exceeds the standard quality required. Result of hypothesis test shows that hypothesis zero (H0) acceptable and alternative hypothesis rejected. It means water disposal waste of sago processing industry does not alter thequality of water disposal. Community feel disturbed (46%) on the existence of sago processing industry. The disturbance consists of liquid waste (20%), unpleasant odour due to solid waste (51.1%), and noise (22.9%). Unpleasant odour due to solid waste occurs during rainny season. 60% of responses say that water disposal of sago processing industry leads to river turbidity; whereas 40% thinks that it does not make any difference.River turbidity brings about itchiness (28.6%) while 68.6% says it does not make any difference. 71.4% of responses show that the existence of sago processing industry is beneficial to the community.
MANFAAT PENGGUNAAN "EXIT - TRAP" DALAM PENILAIAN PADAT POPULASI VEKTOR MALARIA ANOPHELES ACONITUS DI KANDANG PADA MALAM HARI Barodji, Barodji; Sularto, Sularto; Haryanto, Bambang; S., Supratman; Supalin, Supalin
Buletin Penelitian Kesehatan Vol 14, No 4 Des (1986)
Publisher : Buletin Penelitian Kesehatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | http://ejournal.litbang.depkes.go.id/index.php/BPK/article/view/150

Abstract

Exit-traps were used to estimate the density of the malaria vector Anopheles aconitus in cattle shel­ters in five localities near Semarang, Central Java, from Mei 1980 to October 1981. Collections of resting mosquitoes in two cattle shelters by aspirator during the same period were used as a comparison. Results indicate that exit trap, were less productive compared to mosquito collection in cattle shelters using aspirators. However, weekly fluctuations of densities obtained from exit-traps and from cattle shelters are the same pattern and both showed a significantly positive correlations. Most of An. aconitus caught in exit traps are blood fed and very few gravid, these supports the theory that this species is highly exophilic.
LIFE CYCLE STUDY OF MALARIA VECTOR ANOPHELES ACONITUS DONITZ IN THE LABORATORY Barodji, Barodji; T., Sularto; Haryanto, Bambang; Widiarti, Widiarti; Pradhan, G. D.; Shaw, R. F.
Buletin Penelitian Kesehatan Vol 13, No 1 Mar (1985)
Publisher : Buletin Penelitian Kesehatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | http://ejournal.litbang.depkes.go.id/index.php/BPK/article/view/131

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Anopheles aconitus Donitz, merupakan vector utama penyakit malaria di daerah-daerah sekitar persawahan di pulau Jawa, sejak tahun 1983 telah berhasil dikembangbiakkan di labo­ratorium. Siklus hidupnya dari telur sampai dewasa paling singkat selama 11 hari, sedang umum­nya antara 13 sampai 16 hari. Perkawinan terjadi sebelum nyamuk mengisap darah. Nyamuk mulai menghisap darah pada dua hari setelah muncul dari pupa dan bertelur dua sampai lima hari ke­mudian. Setelah bertelur nyamuk akan menghisap darah lagi. Dari munculnya nyamuk dewasa sampai bertelur yang pertama diperlukan waktu antara empat sampai tujuh hari, sedang peletakan telur berikutnya terjadi paling cepat dua hari dan paling lama lima hari setelah menghisap darah. Nyamuk generasi baru akan muncul setiap 15 hari sekali. Nyamuk jantan maupun betina dapat ber­tahan hidup sekitar 25 hari, sekitar 50% nyamuk jantan hidup lebih dari 13 hari dan nyamuk betina lebih dari 12 hari.
The Influence of Position of Durian in Determination of Ripeness of Durian Non-Destrucyively by Ultrasonic Wave Haryanto, Bambang; Budiastra, I Wayan; Trisnobudi, Amoranto
Jurnal Keteknikan Pertanian Vol 14, No 1 (2000): Buletin Keteknikan Pertanian
Publisher : PERTETA

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

The study was conducted to assess the influence of durian s position toward transmission properties of ultrasonic wave for determination of the fruit ripeness using non-destructiive technique. Three ripe and unripe durian were used to assess transmittance wave that was passed the durian. The measurement was conducted at 3 peak and valley positions and it was repeated 20 times. The result showed that position durian s inJluenccad thetransmissions of ultrasonic wave. Mo mzJ a (attenuation) values can be used as indicator for durian ripeness. Ripe durian tends to have highera value than unripe durian.
SIFAT FUNGSIONAL DAN REOLOGI TEPUNG JAGUNG NIKSTAMAL SERTA APLIKASINYA PADA PEMBUATAN BAHAN DASAR MAKANAN PENDAMPING ASI Marta, Herlina; Dan, Sugiyono; Haryanto, Bambang
Jurnal Teknotan Vol 7, No 3 (2013)
Publisher : Fakultas Teknologi Industri Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (71.575 KB)

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh sifat fungsional dan reologi tepung jagung nikstamal dan pengaplikasian tepung jagung nisktamal  tersebut dalam pembuatan bahan dasar Makanan Pendamping Air Susu Ibu (MP-ASI). Biji jagung diberi perlakuan nikstamalisasi menggunakan berbagai tingkat konsentrasi kapur (0 %, 0,25 % dan 0,5 %) dan lama pemasakan (0, 5, 10, 15 dan 20 menit). Konsentrasi kapur dan lama pemasakan secara signifikan (p ≤ 0,05) memengaruhi sifat fungsional dan reologi tepung jagung. Semakin tinggi konsentrasi kapur, maka swelling volume, solubility, kapasitas penyerapan air dan kekuatan gel semakin menurun. Profil gelatinisasi memperlihatkan bahwa viskositas puncak, breakdown dan setback tepung jagung semakin menurun dengan semakin meningkatnya konsentrasi kapur. Semakin meningkat kapasitas penyerapan air, maka semakin meningkat swelling volume, solubility, kekuatan gel dan viskositas puncak, sebaliknya semakin menurun wettability tepung jagung. Bahan dasar MP-ASI yang dibuat dari tepung jagung nikstamal memiliki komponen nutrisi makro sesuai dengan standar dan memiliki kapasitas penyerapan air yang lebih rendah dan densitas kamba yang lebih tinggi dibandingkan bahan dasar MP-ASI dari tepung jagung non-nikstamal. Bahan dasar MP-ASI berbahan baku tepung jagung nikstamal memiliki daya cerna protein 87,36 % (bk) dan daya cerna pati 81,07 % (bk). Karakteristik sensori bahan dasar MP-ASI berbahan baku tepung jagung nikstamal tidak berbeda secara nyata dengan bahan dasar MP-ASI komersial kecuali kehalusan. Kata kunci: nikstamalisasi, tepung jagung, sifat fungsional, sifat reologi, MP-ASI
Mempelajari Hubungan Kematangan dan Berat Jenis Durian (Durio zibhetinus, Murr) Haryanto, Bambang; Budiastra, I. Wayan
Agritech Vol 20, No 4 (2000)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.13675

Abstract

The study was conducted to determine the ripeness of durian (durio zibhetinus) by spesific gravity. Total sample were 32 durians, consited of 16 unripe durians and 16 ripe durians. Durians was colected from Bogor. Spesific gravity of durians was measured by water displacement method and then the durians were opened to check the ripeness. Firmness and total soluble solid were determined to reveal the ripeness of flesh. The spesific gravity of ripe durian was (0.824 ± 0.03) g/cm3. The firmness of ripe durian was (5.99 ± 4.04) N and unripe one was (43.48 ± 5.39) N. The total soluble solid of ripe durian was (43.48 ± 5.39) % brix and unripe one was (6.91 ± 1.30) % brix. The relationship of spesific gravity (BJ) with the flesh of durian firmness and total soluble solid were fairly high with the correlation coefficients of 0.86 and 0.91 respectively.