Soewarno T. Soekarto
Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Bogor

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KAJIAN PENURUNAN TITIK LELEH LILIN LEBAH (Apis cerana) DALAM PEMBUATAN MARGARIN OLES RENDAH KALORI 1) [Study on Decreasing the Melting Point of Beeswax (Apis cerana) in the Production of Low -Calorie Margarine] Sarungallo, Zita L.; Soekarto, Soewarno T.; Budijanto, Slamet
Jurnal Teknologi Dan Industri Pangan Vol 13, No 2 (2002): 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 (410.217 KB) | DOI: 10.6066/4347

Abstract

KAJIAN PENURUNAN TITIK LELEH LILIN LEBAH (Apis cerana) DALAM PEMBUATAN MARGARIN OLES RENDAH KALORI 1) [Study on Decreasing  the Melting  Point of Beeswax (Apis cerana) in the Production of Low -Calorie Margarine] Zita L. Sarungallo 2) , Soewarno T. Soekarto 3) ,  dan Slamet Budijanto 3) 1) Makalah dipresentasikan pada Seminar Nasional PATPI, Semarang   9-10 Oktober 2001 2) Program Studi Teknologi Hasil Pertanian, Fakultas Pertanian dan Teknologi Pertanian, Universitas Negeri Papua, Manokwari  3) Jurusan Teknologi Pangan dan Gizi, Fateta-IPB   ABSTRACT Beeswax has been used to replace fat in order to produce low calorie margarine; however, the quality of the product was still low. To produce a good quality of beeswax-containing margarine, the melting point of beeswax must be lowered close to human body temperature. The o objectives of the research were  : (1) to study the effect of addition of palm olein oil, fat solvent, emulsifier and stabilizer on the decrease of the melting point of beeswax, (2) to study the effect of enzymatic transesterification process, and (3) to produce margarine with low melting point and organoleptically acceptable. The results of the study revealed that addition of margarine ingredient lowered the melting point and solid fat content of the mixture, eventhough the melting point only reduced by 10°C, i.e. 64°C to 54°C. The process of transesterification  was carried out on beeswax and palm olein with ratio of 50:50 and 40:60 using  lipozyme IM 20 transesterification from Mucor  miehei as a catalyst at 78,5°C  for 24 hours with agitation  at 200 rpm. Using this transesterification condition, the ratio of beeswax and palm oil of 50,50 produced fat with iodine value of 36,3 acid value of 18,5, free fatty acid of 8.45%, and melting point of 53°C, while ratio of 40: 60 produced fat with iodine value of 42,5, acid value of 15.44, free fatty acid of 7.24% and the melting point of 52°C produce fat with iodine value of 36,31 and 42,51, acid value of 18,5 and 15,44, free fatty acid of 8,45% and 7,24% at the melting point of 53°C and 52°C. It also produced solid fat content (40oC) of 26,06% and 18,13%, with the consistency of 9,75 mm sec/gr and 13,96 mm sec/gr, respectively. The transesterification and non-transesterification beeswax with palm olein oil also can produce a low calorie margarine with the value of 12,3% - 50,5% lower than the comercial margarine, with the same physical and sensory characteristics.   Key words : Beeswax, lipozyme, low calory margarine, melting  point, Mucor miehei,  and  transesterification.
AKTIVITAS ANTIOKSIDAN EKSTRAK DAN FRAKSI EKSTRAK BIJI ATUNG (Parinarium glaberrimum Hassk.) 1) [Antioxidant Activities of Parinarium glaberrimum Hassk Extracts and their Fractions] Sarastani, Dewi; Soekarto, Soewarno T.; Muchtadi, Tien R.; Fardiaz, Dedi; Apriyantono, Anton
Jurnal Teknologi Dan Industri Pangan Vol 13, No 2 (2002): 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 (356.294 KB) | DOI: 10.6066/4345

Abstract

AKTIVITAS  ANTIOKSIDAN EKSTRAK DAN FRAKSI EKSTRAK BIJI ATUNG  (Parinarium glaberrimum Hassk.) 1) [Antioxidant Activities of Parinarium glaberrimum Hassk Extracts and their Fractions] Dewi Sarastani 2) , Soewarno T. Soekarto 3) ,  Tien R. Muchtadi 3) , Dedi Fardiaz 3) , dan Anton Apriyantono 3)   1) Makalah dipresentasikan pada Seminar Nasional  PATPI, Semarang  9-10 Oktober 2001 2) Alumni IPN – IPB, Staf Pengajar FT-UIKA, Bogor  3) Jurusan Teknologi Pangan dan Gizi, Fateta-IPB ABSTRACT The seed of Parinarium glaberrimum Hassk was extracted with non polar solvent (hexane) and or polar solvent (ethanol).  Antioxidative activity of extracts was measured by rates of carotene bleaching in the coupled oxidation of linoleic acid and b-carotene.  Ethanolic-Hexanoic Extract (EHE) of the seed was found to possess the highest antioxidative activity. Furthermore, EHE was fractionated by silica column chromatography and eight major fractions were isolated  according to UV absorption.  Antioxidative activity of these fractions was evaluated in a b-carotene-linoleate system.  Fractions III , I , and II showed the major activity, but fractions I and II have the best value of relative capacity, so they were chosen for further identification. Key words: Seed of Parinarium glaberrimum Hassk, extract, fraction,  and antioxidant activity
KETERKAITAN BERBAGAI KONSEP INTERAKSI AIR DALAM PRODUK PANGAN [Interrelation on Water Interaction Concepts in Foods] Soekarto, Soewarno T.; Adawiyah, Dede R.
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 (442.634 KB) | DOI: 10.6066/5303

Abstract

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Kajian Strategi Pengembangan Usaha Industri Kripik Singkong Perusahaan PT. Inti Sari Rasa di Bekasi Indariawati, Praba; Raharja, Sapta; Soekarto, Soewarno T.
MANAJEMEN IKM: Jurnal Manajemen Pengembangan Industri Kecil Menengah Vol 6, No 2 (2011): Manajemen IKM
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (112.776 KB)

Abstract

Cassava is one of local prime comodity in Indonesia. Crispy chips of cassava is one of product was made from cassava. People interest in developing of it, for example, people in Bekasi. PT Inti Sari Rasa was built in 1981, it has a business in crispy chips of cassava industry. The company have an internal and external constraints to develop and awaken crispy chips of cassava industry (increasing competition power of product and business).      The aims of the study are : (1) to identify and evaluate the internal factor business of crispy chips of cassava industry in PT. Inti Sari Rasa which is become strength and weakness factors; (2) to identify and evaluate the external factors which is become opportunities and threats that can influence its developing; (3) to analyze strategy which was applied and formulate the alternative strategy for developing business of crispy chips of cassava. Data which was used in this analysis covered  primary and secondary data which have quantitave and qualitative character. The respondents were : (a) company management (5 persons); (b) agent (10 agents); (c) consumer (50 persons). The tools analysis used matrix of IFE (Internal Factor Evaluation), EFE (External Factor Evaluation), IE (Internal – External) and SWOT (Strengths, Weaknesess, Opportunities and Threats) to arrange developing business strategy, also QSPM (Quantitative Strategic Planning Matrix) to determine priority strategy which was chose. The result of IFE matrix calculation got score 2.703 and EFE 2.511. Based market on the mapping by IE matrix, position of the company in the cell V. Strategy that can apply in this cell are market penetration and developing product and market. The result of SWOT matrix are four types of strategy that done, they are : S-O strategy, to maintain consumer’s loyalty and increasing productivity; W-O strategy, to expand distribution area and market, to increase quality of human resource marketing, to apply accountancy system in the company´s finance; S-T strategy, to increase product diversification to counter a new comer, to increase image product in order to implant consumer loyalty; W-T strategy, to increase promotion activity in order to catch the potential consumer, to fix the product price in order to meet the most people. Based on the alternative strategy that was formulated. QSPM used to choose priority strategy which can be applied, it is expanding distribution area and market (4,612). That strategy rely on strengthens and opportunities, also solve some weaknesses and anticipate threatens which come from company surrounding
PEMODELAN ISOTERMIS SORPSI AIR PADA MODEL PANGAN Adawiyah, Dede R.; Soekarto, Soewarno T.
Jurnal Teknologi Dan Industri Pangan Vol 21, No 1 (2010): 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 (667.961 KB) | DOI: 10.6066/2455

Abstract

PEMODELAN ISOTERMIS SORPSI AIR PADA MODEL PANGAN [Modelling of Moisture Sorption Isotherm in Food Model] Dede R Adawiyah*, dan Soewarno T. Soekarto Departemen Ilmu dan Teknologi Pangan,  Fateta, IPB   Diterima 11 Agustus  2009 / Disetujui  2010 ABSTRACT          Moisture sorption isotherm of food powder products is pertinent in processing and stability of food.  Food model consisted of tapioca starch, casein, palm oil and sucrose.  The moisture sorption isotherm curves of the food model, tapioca starch and casein were sigmoid indicating the typical shape of amorphous product, while the water sorption isotherm of sucrose was a broken-line curve showing typical shape of crystalline material.  The Guggenheim – Anderson-de Boer (GAB) model was the best model to predict sigmoid sorption isotherm curve (tapioca starch, casein and food model) at the whole range of experimental aw (0.07 – 0.97) while  the Braunauer Emnet Teller (BET) model only fitted for aw up to 0.6.  The Water binding capacity of tapioca at monolayer (Mm) was higher than casein and food model but the coefficient of adsorption energy (C) was lower than that of casein.  Addition of oil at the food model decreased the water binding capacity at monolayer.  The Grover model was more suitable than Ross model  to predict the water sorption isotherm curve of food model from its composition.   Key words: Moisture sorption isotherm, food model, GAB, BET, Grover, Ross model
KAJIAN ENERGI KEMOREAKSI KAPUR API UNTUK PENGERINGAN BENIH CABE MERAH Julianti, Elisa; Soekarto, Soewarno T.; Hariyadi, Purwiyatno; Syarief, Atjeng M.
Jurnal Keteknikan Pertanian Vol 21, No 1 (2007): Jurnal Keteknikan Pertanian
Publisher : PERTETA

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Abstract

ABSTRACT This research was aimed to study the energy potential of quicklime stone chemoreaction for the application to drying process of red chilli seeds. The experiment demonstrated that chemoreaction energy released from wafer reaction with CaO containing lime stone could be used for drying process of chilli seeds at ambient temperature to a very low moisture, varying of 2.5 - 3.7 % wb. The chemoreaction energy released from reaction between lime stone and plane water was 1.06 kJ/g lime stone. At excessive water condition partcle sizes of lime stone did not affect chemoresctton energy. but smstter size psttictes enhanced tile energy release from the reaction. Using three particle sizes of lime stone the energy efficiency for drying of red chilli seeds ranged 54.0 - 64.0 % and for plane water evaporation ranged 57.4 – 71.6 %. The energy effectiveness for chilli seeds drying was 4.7 kJ/g water and for plane water evaporation was 4.1 kJ/g, implying the presence of bound water in the chilli seeds. Diterima: 1 Juni 2006; Disetujui: 21 Maret 2007  
Kajian Strategi Pengembangan Usaha Industri Kripik Singkong Perusahaan PT Inti Sari Rasa di Bekasi Indariawati, Praba; Raharja, Sapta; Soekarto, Soewarno T.
MANAJEMEN IKM: Jurnal Manajemen Pengembangan Industri Kecil Menengah Vol 6, No 2 (2011): Manajemen IKM
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (112.776 KB) | DOI: 10.29244/mikm.6.2.28-36

Abstract

Cassava is one of local prime comodity in Indonesia. Crispy chips of cassava is one of product was made from cassava. People interest in developing of it, for example, people in Bekasi. PT Inti Sari Rasa was built in 1981, it has a business in crispy chips of cassava industry. The company have an internal and external constraints to develop and awaken crispy chips of cassava industry (increasing competition power of product and business).  The aims of the study are: (1) to identify and evaluate the internal factor business of crispy chips of cassava industry in PT. Inti Sari Rasa which is become strength and weakness factors; (2) to identify and evaluate the external factors which is become opportunities and threats that can influence its developing; (3) to analyze strategy which was applied and formulate the alternative strategy for developing business of crispy chips of cassava. Data which was used in this analysis covered  primary and secondary data which have quantitave and qualitative character. The respondents were : (a) company management (5 persons); (b) agent (10 agents); (c) consumer (50 persons). The tools analysis used matrix of IFE (Internal Factor Evaluation), EFE (External Factor Evaluation), IE (Internal ? External) and SWOT (Strengths, Weaknesess, Opportunities and Threats) to arrange developing business strategy, also QSPM (Quantitative Strategic Planning Matrix) to determine priority strategy which was chose. The result of IFE matrix calculation got score 2.703 and EFE 2.511. Based market on the mapping by IE matrix, position of the company in the cell V. Strategy that can apply in this cell are market penetration and developing product and market. The result of SWOT matrix are four types of strategy that done, they are : S-O strategy, to maintain consumer?s loyalty and increasing productivity; W-O strategy, to expand distribution area and market, to increase quality of human resource marketing, to apply accountancy system in the company's finance; S-T strategy, to increase product diversification to counter a new comer, to increase image product in order to implant consumer loyalty; W-T strategy, to increase promotion activity in order to catch the potential consumer, to fix the product price in order to meet the most people. Based on the alternative strategy that was formulated. QSPM used to choose priority strategy which can be applied, it is expanding distribution area and market (4,612). That strategy rely on strengthens and opportunities, also solve some weaknesses and anticipate threatens which come from company surrounding
PEMODELAN ISOTERMIS SORPSI AIR PADA MODEL PANGAN [Modelling of Moisture Sorption Isotherm in Food Model] Adawiyah, Dede R.; Soekarto, Soewarno T.
Jurnal Teknologi dan Industri Pangan Vol 21, No 1 (2010): 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 (667.961 KB)

Abstract

       Moisture sorption isotherm of food powder products is pertinent in processing and stability of food.  Food model consisted of tapioca starch, casein, palm oil and sucrose.  The moisture sorption isotherm curves of the food model, tapioca starch and casein were sigmoid indicating the typical shape of amorphous product, while the water sorption isotherm of sucrose was a broken-line curve showing typical shape of crystalline material.  The Guggenheim ? Anderson-de Boer (GAB) model was the best model to predict sigmoid sorption isotherm curve (tapioca starch, casein and food model) at the whole range of experimental aw (0.07 ? 0.97) while  the Braunauer Emnet Teller (BET) model only fitted for aw up to 0.6.  The Water binding capacity of tapioca at monolayer (Mm) was higher than casein and food model but the coefficient of adsorption energy (C) was lower than that of casein.  Addition of oil at the food model decreased the water binding capacity at monolayer.  The Grover model was more suitable than Ross model  to predict the water sorption isotherm curve of food model from its composition.
AKTIVITAS ANTIOKSIDAN EKSTRAK DAN FRAKSI EKSTRAK BIJI ATUNG (Parinarium glaberrimum Hassk.) [Antioxidant Activities of Parinarium glaberrimum Hassk Extracts and their Fractions] Sarastani, Dewi; Soekarto, Soewarno T.; Muchtadi, Tien R.; Fardiaz, Dedi; Apriyantono, Anton
Jurnal Teknologi dan Industri Pangan Vol 13, No 2 (2002): 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 (356.294 KB)

Abstract

The seed of Parinarium glaberrimum Hassk was extracted with non polar solvent (hexane) and or polar solvent (ethanol).  Antioxidative activity of extracts was measured by rates of carotene bleaching in the coupled oxidation of linoleic acid and b-carotene.  Ethanolic-Hexanoic Extract (EHE) of the seed was found to possess the highest antioxidative activity. Furthermore, EHE was fractionated by silica column chromatography and eight major fractions were isolated  according to UV absorption.  Antioxidative activity of these fractions was evaluated in a b-carotene-linoleate system.  Fractions III , I , and II showed the major activity, but fractions I and II have the best value of relative capacity, so they were chosen for further identification.
KAJIAN PENURUNAN TITIK LELEH LILIN LEBAH (Apis cerana) DALAM PEMBUATAN MARGARIN OLES RENDAH KALORI 1) [Study on Decreasing the Melting Point of Beeswax (Apis cerana) in the Production of Low -Calorie Margarine] Sarungallo, Zita L.; Soekarto, Soewarno T.; Budijanto, Slamet
Jurnal Teknologi dan Industri Pangan Vol 13, No 2 (2002): 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 (410.217 KB)

Abstract

Beeswax has been used to replace fat in order to produce low calorie margarine; however, the quality of the product was still low. To produce a good quality of beeswax-containing margarine, the melting point of beeswax must be lowered close to human body temperature. The o objectives of the research were  : (1) to study the effect of addition of palm olein oil, fat solvent, emulsifier and stabilizer on the decrease of the melting point of beeswax, (2) to study the effect of enzymatic transesterification process, and (3) to produce margarine with low melting point and organoleptically acceptable. The results of the study revealed that addition of margarine ingredient lowered the melting point and solid fat content of the mixture, eventhough the melting point only reduced by 10°C, i.e. 64°C to 54°C. The process of transesterification  was carried out on beeswax and palm olein with ratio of 50:50 and 40:60 using  lipozyme IM 20 transesterification from Mucor  miehei as a catalyst at 78,5°C  for 24 hours with agitation  at 200 rpm. Using this transesterification condition, the ratio of beeswax and palm oil of 50,50 produced fat with iodine value of 36,3 acid value of 18,5, free fatty acid of 8.45%, and melting point of 53°C, while ratio of 40: 60 produced fat with iodine value of 42,5, acid value of 15.44, free fatty acid of 7.24% and the melting point of 52°C produce fat with iodine value of 36,31 and 42,51, acid value of 18,5 and 15,44, free fatty acid of 8,45% and 7,24% at the melting point of 53°C and 52°C. It also produced solid fat content (40oC) of 26,06% and 18,13%, with the consistency of 9,75 mm sec/gr and 13,96 mm sec/gr, respectively. The transesterification and non-transesterification beeswax with palm olein oil also can produce a low calorie margarine with the value of 12,3% - 50,5% lower than the comercial margarine, with the same physical and sensory characteristics.