Tjahja Muhandri
Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Bogor

Published : 45 Documents
Articles

The Effect of Particle Size, Solid Content, NaCl and Na2CO3 on The Amilographic Characteristics of Corn Flour and Corn Starch Muhandri, Tjahja
Jurnal Teknologi Dan Industri Pangan Vol 18, No 2 (2007): 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 | DOI: 10.6066/394

Abstract

The ojective of this research was to investigate the effect of corn flour particle sizes (60, 80 and 100 mesh), solid content (40, 45, 50 and 55 gr sample), NaCl (1, 2, 3, and 4% w/w) and Na2CO3 (0.1, 0.3, 0.6, 0.9 and 1.2%, w/w) on the amilography properties of the corn flour and corn starch revealed. Which were characterised by using Brabender Amilograph. The study that initial temperature of gelatization, maximum temperature of gelatinization and maximum viscosity increased with the increased of particle sizess. In most cases, each increment of 1 gram solid content could increase maximum viscosity about 57 BU and 49 BU for corn flour and corn starch, respectivevely . More over, addition of Na2CO3 and NaCl upon corn flour could increase the initial temperature of geletinization, maximum temperature of geletinization, maximum viscosity and cold viscosity. In the case of corn starch, addition of Na2CO3 had no significant effect on initial temperature of gelatinization. Whereas this treatment could decrease the maximum temperature of gelatinization and increase maximum viscosity at low concentrations (
PEMBUATAN MI JAGUNG KERING DENGAN METODE KALENDERING [Corn Noodle Processing using Calendaring Method] Subarna, .; Muhandri, Tjahja
Jurnal Teknologi Dan Industri Pangan Vol 24, No 1 (2013): 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 | DOI: 10.6066/6960

Abstract

PEMBUATAN MI JAGUNG KERING DENGAN METODE KALENDERING [Corn Noodle Processing using Calendaring Method] Subarna* dan Tjahja Muhandri Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor PO BOX 220, Darmaga, Bogor   Diterima 04 September 2012 / Disetujui 15 Juli 2013 ABSTRACT   The objective of this research was to investigate the effect of extrusion and drying conditions on the corn noodle and processing using calendaring method. Corn flour (70%) was steamed, mixed with raw corn flour (30%), added with water (50%), salt (1%) and guar gum (1%). Treatment applied before sheeting were control (without extrusion), extrusion using 0.60 cm die diameter and using 0.30 cm die diameter. Noodle strands from the best extrusion treatment were dried in the tray dryer at 60, 70 and 80ºC. Extrusion of dough using grinder increased its degree of gelatinization. Without extrusion before sheeting, the dough was too hard to form a smooth sheet and the resulting noodle strand was fragile. Smaller die diameter (0.30 cm) resulted in lower cooking loss, stickiness and elasticity of corn noodle produced (p
KARAKTERISTIK MI BASAH JAGUNG AKIBAT PENGARUH LAJU PENGUMPANAN DAN PENAMBAHAN GUAR GUM [Characteristics of Wet Corn Noodle: Effect of Feeding Rate and Guar Gum Addition] Muhandri, Tjahja; Subarna, .; Palupi, Nurheni Sri
Jurnal Teknologi Dan Industri Pangan Vol 24, No 1 (2013): 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 | DOI: 10.6066/6955

Abstract

KARAKTERISTIK MI BASAH JAGUNG AKIBAT PENGARUH LAJU PENGUMPANAN DAN PENAMBAHAN GUAR GUM  [Characteristics of Wet Corn Noodle: Effect of Feeding Rate and Guar Gum Addition] Tjahja Muhandri*, Subarna dan Nurheni Sri Palupi Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Bogor   Diterima 28 Maret 2012 / Disetujui 22 Juli 2013 ABSTRACT   The objectives of this research were to (1) investigate the effect of feeding rate on elongation, cooking loss, and microstructure of wet corn noodle properties and (2) investigate the effect of guar gum on elongation, cooking loss, hardness, and sensory quality of wet corn noodle. Corn noodles were made with pasta extruder. Two levels of feeding rate, i.e. 2.10 g/second and 1.87 g/second and three levels of guar gum (0, 1, 2% based on flour weight) were applied during wet corn noodle processing. Increase in feeding rate resulted in increased elongation, decreased cooking loss, and corn noodles microstructure similar to wheat noodle. Addition of guar gum increased elongation, but decreased hardness and cooking loss of the corn noodle. Additionally, guar gum decreased the preference scores.
OPTIMASI PROSES EKSTRUSI MI JAGUNG DENGAN METODE PERMUKAAN RESPON [Optimization of Corn Noodle Extrusion Using Response Surface Methodology] Muhandri, Tjahja
Jurnal Teknologi Dan Industri Pangan Vol 22, No 2 (2011): 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 | DOI: 10.6066/4239

Abstract

OPTIMASI PROSES EKSTRUSI MI JAGUNG DENGAN METODE PERMUKAAN RESPON [Optimization of Corn Noodle Extrusion Using Response Surface Methodology] Tjahja Muhandri1)*, Adil Basuki Ahza1), Rizal Syarief1), dan Sutrisno2) 1)    Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor 2)    Departemen Teknik Pertanian, Fakultas Teknologi Pertanian, Institut Pertanian Bogor   Diterima 20 September 2010 / Disetujui 30 September 2011 ABSTRACT   Cooking loss and elongation are primary noodle quality parameters that depend on microstructure of the noodle. The noodle microstructure is strongly influenced by degree of gelatinization, moisture content, and shear force experienced by the dough. These parameters are controlled by temperature and screw speed of the extruder. The objective of this research was to optimize three processing variables i.e., corn flour moisture (70, 75, 80% dry basis), extruder temperature (80, 85, 90°C), and screw speed (110, 120, 130 rpm). Corn noodles were processed using Scientific Laboratory Single Screw Extruder type LE25-30/C. Optimizations Using Response Surface Methodology were based on four parameters, i.e., hardness, stickiness, elongation, and cooking loss characteristics .Results showed that the optimum processing condition was obtained at moisture of 70% (dry basis), extruder temperature 90°C, and screw speed 130 rpm. Under this condition, corn noodles has hardness of 3039.79 gf, stickiness of -116.2 gf, elongation of 318.68%, and cooking loss of 4.56%.   Key words: corn noodle, optimization proses, response surface methodology
PENINGKATAN MUTU MI KERING JAGUNG DENGAN PENERAPAN KONDISI OPTIMUM PROSES DAN PENAMBAHAN MONOGLISERIDA [Quality Improvement of Dried Corn Noodle through the Optimization of Processing Conditions and Addition of Monoglyceride] Subarna, .; Muhandri, Tjahja; Nurtama, Budi; Firlieyanti, Antung Sima
Jurnal Teknologi Dan Industri Pangan Vol 23, No 2 (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 | DOI: 10.6066/6152

Abstract

Peningkatan Mutu Mi Kering Jagung dengan peneRAPAN Kondisi optimum Proses dan Penambahan Monogliserida [Quality Improvement of Dried Corn Noodle through the Optimization of Processing Conditions and Addition of Monoglyceride] Subarna*, Tjahja Muhandri, Budi Nurtama dan Antung Sima Firlieyanti Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Bogor   Diterima 08 November 2011 / Disetujui 08 Mei 2012 ABSTRACT                       The objective of this research was to improve the quality of dried corn noodle through the optimization of processing condition using a cooking-forming extruder and the addition of monoglyceride. The process conditions was optimized using Response Surface Methodology (RSM) based on two processing parameters i.e., extruder temperatures (80-90°C) and screw speeds (75-125 rpm). The optimum condition of cooking extrusion was obtained at 90°C and 75 rpm. However, the noodle firmness and stickiness were unsatisfactory. The use of 1% Glyseryl Mono Stearate significantly improved the quality of the noodle with acceptable firmness, elasticity, and elongation. However, the cooking loss and stickiness were still high.   Keywords: dried corn noodle, Glyseryl Mono Stearate, noodle quality, preference test, Response Surface Methodology ABSTRAK   Penelitian bertujuan untuk meningkatkan mutu mi kering jagung melalui optimasi proses menggunakan ekstruder pemasak-pencetak dan penambahan mono gliserida. Optimasi proses dilakukan menggunakan Response Surface Methodology (RSM) dengan dua variabel proses yaitu suhu ekstruder (80-90ºC) dan kecepatan ulir ekstruder (75-125 rpm). Kondisi proses optimum diperoleh pada suhu 90ºC dan kecepatan ulir 75 rpm. Mutu kekerasan dan kelengketan mi belum memuaskan. Penggunaan 1% Gliseril Mono Stearat dapat meningkatkan penerimaan mutu kekerasan, elastisitas dan elongasi mi secara signifikan. Kelemahan yang muncul adalah cooking loss dan kelengketan mi masih tinggi.   Kata kunci: mi kering jagung, Glyseryl Mono Stearate, mutu mi, uji penerimaan, Response Surface Methodology
Studi Kelayakan Pendirian Industri Kecil Pakan Ikan di Calingcing-Cianjur Darman, Syamsu; Zakaria, Fransiska R; Muhandri, Tjahja
MANAJEMEN IKM: Jurnal Manajemen Pengembangan Industri Kecil Menengah Vol 10, No 1 (2015): Manajemen IKM
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/mikm.10.1.17-21

Abstract

Problems about high price of fish pellets could overcome by producing fish pellets with local ingredients.  The objectives of this study were: (1) to analyze the feasibility of small fish pellets industry establishment in Calincing, Cianjur. Aspect of potential market, marketing, human resources, management technique, and production technology are analyzed descriptively; (2) Analyze financial feasibility aspect (NPV orNet Present Value, IRR or Internal Rate of Return, net B/C or Benefit/Cost, and PBP or Payback Periode). Ingredients of pellets which used for Nila Tilapia (Oreochromis sp.) had according to standard formula of BBAPT Sempur, Bogor. The composition were 20 kg of local fish meal, 28 kg soybean meal, 33 kg rice bran, 10 kg palm karnel meal, 2 kg of fish oil, 3 kg tapioca flour, 1 kg vegetable oil, 2 kg of top mix vitamin and 1 kg of mineral. The process of fish pellets production as follows: (1) receipts and storage of ingredients, (2) sorting, (3) screening, (4) weighing and formulation, (5) mixing, (6) hot steaming the ingredients, (7) pelleting, (8) drying; and (9) packing. The potential demand for Tilapia fish pellets in Cianjur were 149,321.28 tons per year and 25,704.80 kg per year in Ciranjang region. The investment cost for the establishment of fish pellets industry which production capacity of 1 ton per day or 300 tons per year was Rp1,755,800,000. Value cost for fish pellets production per kg was Rp5.764 with selling price was Rp6.800/kg, it got average margin as Rp693/kg. Feasibility criteria value showed that NPV was Rp452.852.260,073 at a discount rate of 14% per year (decent), IRR was 25,04% (decent), Net B/C was 1,45 (decent), and PBP was 3,09 or 3 years, 33 days (worthy).
The Effect of Moisture, NaCl and Number of Passing on Corn Noodle Rheological Properties Muhandri, Tjahja; Subarna, Subarna
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 | DOI: 10.6066/309

Abstract

PENGARUH KADAR AIR, NaCl DAN JUMLAH PASSING TERHADAP KARAKTERISTIK REOLOGI MI JAGUNG   [The Effect of Moisture, NaCl and Number of Passing on Corn Noodle Rheological Properties]   Tjahja Muhandri dan  Subarna Staf Pengajar FATETA – IPB Bogor Diterima 4 Desember  2008 / Disetujui  26 Juni 2009   ABSTRACT   The objective of this research was to investigate the effect of moisture (70, 75 and 80% v/w), NaCl ((0, 1, 3%) and number of passing (1, 2 and 3 times) on the properties of the corn noodle.  The 100 mesh of corn flour of P21 variety and scientific laboratory single screw extruder were used. Cooking loss decreased with the increase of moisture and NaCl.  Hardness decreased with the increase of moisture, NaCl and passing.  Cohesiveness, tensile strength and elongation increased with the increase of moisture, NaCl and  number of passing.    Key word: Corn noodle, rheological properties, cooking loss
Faktor Keberhasilan Usaha UMKM Jajanan Asing Kaki Lima di Kota Serang Prasatya, Fauzan Anggi; Muhandri, Tjahja; Cahyadi, Eko Ruddy
MANAJEMEN IKM: Jurnal Manajemen Pengembangan Industri Kecil Menengah Vol 12, No 2 (2017): Manajemen IKM
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/mikm.12.2.187-193

Abstract

The competition of food business is currently very strict and diverse product innovations. To achieve the market share and win the business competition needs to know the affecting success factors. This study has two main objectives that include the following to: (1) mapping the characteristics of non traditional street food entrepreneur in Serang City, (2) identify the most affected success factor of non traditional street food business. Sampling method was used by purposive sampling 100 respondents. The analytical method used descriptive analysis and binary logistic regression. This research showed most of successful vendor are woman, because they are very conscientious than mens and tend to avoid risk. Affecting success factors on non traditional street food business were price of the product, business name and start up capital.
Inovasi Teknologi untuk Pengembangan Jagung dalam Rangka Mendukung Ketahanan Pangan dan Energi Hermawan, Wawan; santoso, Roh; Muhandri, Tjahja; Sunarti, Titi Candra
Jurnal Ilmu Pertanian Indonesia Vol 17, No 3 (2012): Jurnal Ilmu Pertanian Indonesia
Publisher : Institut Pertanian Bogor

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Abstract

Recent researches resulted several innovations such as an integrated machine for planting and fertilizer application for corn cultivation, corn noodle production, and delignification process of corn stover. The objectives of this research were (1) to improve working performances of the first prototype of integrated machine for tillage, planting, and fertilizer application for corn cultivation, (2) to develop an automatic irrigation system using solar energy, (3) to optimize processing variables on corn noodle production, and (4) to explore the delignification process of corn stover to improve the enzymes susceptibility in saccharification process. The planting and fertilizer application machine for corn cultivation has been successfully modified and showed better working performance. An automatic irrigation system using solar energy for corn cultivation has been arranged using a solar panel, a water pump, a battery, and a controlling system. The pumping discharge from a 10 m depth of well was 0.1 l/s. The optimum processing condition was resulted from the combination of 80% dough’s moisture content, at 90 °C extruder temperature and 75 rpm screw speed. The microwave heating treatment could destruct and solubilize the lignin, as compared to chemical and hydrothermal processes, and reduced the fiber crystallinity. Keywords: automatic irrigation, corn noodles, corn stover, delignification, planting machine
Usaha dan Pengembangan Industri Kecil Berbasis Komunitas Lokal Singka, Fachry Noviar; Panjaitan, Nurmala K.; Muhandri, Tjahja
MANAJEMEN IKM: Jurnal Manajemen Pengembangan Industri Kecil Menengah Vol 9, No 2 (2014): Manajemen IKM
Publisher : Institut Pertanian Bogor

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Abstract

House of Balikpapan Creative (RKB) is a small and medium industry that has been developed and focuses on hand made batik and recycle handicraft. This small industry involves local community that consists of disability people and housewife. The existence of RKB is formed by oil and gas company contribution to local community in their operations area through Corporate Social Responsibility program. Current condition of RKB needs development strategy systematically. This research is aimed toreview the current state of business, to review the performance and to formalize the business development strategy of RKB in an attempt to increase the independence and sustainability of the business. Data collection was done through observation; interviewand focus group discussion as well as disseminating a questionnaire to 30 respondents, which used RKB products. The data is analyzed descriptively where as IPA analyzes performance review. Internal Factor Evaluation Matrix, External Factor Evaluation Matrix, Internal External Matrix, Strength, Weakness, Opportunities and Threats (SWOT) Matrix Analysis along with Quantitative Strategy Planning Matrix (QSPM) analyze strategy development. Outcome mapping performance and consumer interests described the RKB need to allocate adequate resources for improving the performance of the product in terms of price, speed orders, precision workers and handling complaints and media promotion. Based on the SWOT and QSPM analysis, the most major strategic priorities which need to be implemented are organizational restructuring and management system, increase promotion, partnering with banking institutions, sets the market price strategy to confront the competition, improve the quality of service to customers.