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OPTIMASI TEKNIK PEMBUATAN TABLET EFFERVESCENT SARI BUAH DENGAN RESPONSE SURFACE METHOD [Optimization of Processing Technique of the Fruit Juice Effervescent Tablet with Response Surface Method] Ansar Ansar; Budi Rahardjo; Zuheid Noor; Rochmadi Rochmadi
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

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Abstract

This research was aimed to study optimization of processing technique of fruit juice effervescent tablet with Response Surface Method (RSM). The research design used was central composite designs with three dependent variables including X1 (compression force), X2 (the citric acid concentration), and X3 (the sodium bicarbonate concentration), where independent variables was hardness and solubility of the tablet. The results of the research showed that the optimum tablets hardness was 40.53 N that reached at treatment compression force of 2339.8 N; the citric acid concentration of 352.82 mg/gr; and the sodium bicarbonate concentration of 561.62 mg/gr. Whereas the solubilitation of 41.99 second was resulted at treatment compression force of 1417.6 N; 334.24 mg/unit weight citric acid; and 593.90 mg/gr sodium bicarbonate. To get tablet characteristic with high hardness but solubilize quickly, was made at 1500 N compression force; the citric acid concentration 350  mg/gr; and the sodium bicarbonate concentration 500 mg/gr.
Formula and Compression Forces Optimization on the Characteristic of Effervescent Tablet of Passion Fruits Ansar .; Budi Rahardjo; Zuheid Noor; Suyitno .
Jurnal Teknologi dan Industri Pangan Vol. 17 No. 1 (2006): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

The aims of this research were to determine the influences of formula and compression forces on characteristic of effervescent tablet of fruits cereal. Variation of six formulas and five types of compression forces were studied in this research . Variations of the formula were carried on by combining different ratio of citric acid and sodium bicarbonate (1:3, 1:2, 1:1, 3:1, 2:1, and 2:3 w/w) and compression force of 1000, 2000, 3000, 4000, and 5000 N were applied. Characteristic of effervescent tablet of passion fruits evaluated were texture and dissolution rate. The results of research showed that the compression forces significantly influenced (? > 0.05) on the texture and dissolution rate of effervescent tablet. Variations of formula did not significantly influence (? < 0.05) the texture and dissolution rate. The effervescent tablet of passion fruits of good characteristic was produced by citric acid and sodium bicarbonate ratio of 1:2 w/w with compression force of 3000 N. Key words: formula, compression force, effervescent tablet
Mathematical Modelling Heat and Mass Transfer in Frying Process of Starchy Food Supriyanto .; Budi Rahardjo; Y Marsono; Supranto .
Jurnal Teknologi dan Industri Pangan Vol. 17 No. 1 (2006): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

Simultaneous heat and mass (moisture and oil) transfer process that occured during the frying process is modeled mathematically using the basic principal heat and mass transfer processes. Heat transfer within material was predicted by Fourier’s law of the conduction heat transfer mechanism, while mass transfer within material was formulated with Fick’s law of diffusion mechanism. The objective of this study was to develop mathematical model of the heat, moisture and oil transfer that occur simultaneously on the starchy food during the frying process. Solution of the model with numerical analysis using implicit finite difference method of Crank-Nicolson. The simulation output the model was presented as temperature, moisture and oil profiles during frying process.. Slabs of dried dough corn powder were fried in the fresh coconut oil at 1800C during 36 minutes . Temperature of material was recorded with datalogger during frying process, and some of sampel were taken from deep fryer at certain time for being measured its moisture and oil content. The model was verified with experimental data of temperature, moisture and oil profiles. It was obtained from this research that the simulation output and the experimental data was in a good agreement. Key words : Frying process, mathematical model, heat and mass transfer
Antioxidant Activity of Crude Polyphenol Extract from Microwave Roasted Cocoa Bean Supriyanto .; Haryadi .; Budi Rahardjo; Djagal Wiseso Marseno
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

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Abstract

Microwave heating is faster than the conventional way, therefore it is interesting to apply this technology for cocoa roasting. This research aimed to analyze the effect of microwave roasting of ground cocoa nib on the antioxidative properties of the crude polyphenol extract from the product.The results indicated that microwave roasting of ground cocoa nib for 5 min, adjusted at 20% of the full power (900W) gave no significant difference in the inhibition of linoleic acid oxidation and scavenging of DPPH radical activity of the crude polyphenol extract compared to that of the conventional roasting at 140 0C for 40 min. But the product showed higher reduction of ferric ion activity and lower chelating ferro ion activity. The crude polyphenol extract inhibited linoleic acid oxidation and scavenged DPPH free radical. The inhibition was lower than that of either BHT or a-tocoferol at concentrations lower than 400 ug/ml for linoleic acid oxidation and lower than 40 ug/ml for DPPH free radical scavenging. The crude polyphenol extract reduced ferric ion, though lower than BH.T Key words : Cocoa bean, microwave, roasting, polyphenol, antioxidant activity.
The Roles of Engineering fot the Development of Agro Industries in indonesia Budi Rahardjo; Suhargo .
Jurnal Teknologi dan Industri Pangan Vol. 16 No. 2 (2005): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

At this time more than 60 % of Indonesian population still depend on the agricultural sector. Accordingly, in future agro and food industries are expected to be the main steppingstone for the economic development in Indonesia. In order to make the agricultural products competitive in the global market; it is necessary that the development of food or agro industries is supported by technology especially in the food product development and their processing. The food product development consist of food product design, process design, equipment and machinery design and packaging design. Consequently the food product development requires the knowledge of food science, and is necessary to be supported by the knowledge of engineering or know as food engineering. As a course, food engineering is already offered in the study program of food science and technology. However, food engineering is not developed yet as a study program as well as in the other countries, the study program in food engineering is necessarily different from the study program of food science and technology. Food engineering is scientific discipline to study and apply the engineering principles in food preservation, conservation, conversion and distribution. In several countries both study programs are paralely offered as two different study programs with deferent competence and knowledge. The competency of food engineering is mainly in the application of engineering knowledge for food design, design and construction of food process equipment, process design, process equipment operation and management. Accordingly, the content of the food engineering curriculum covers engineering and physics (50-60%), biology and food science (20-30%) and other supporting knowledge’s (statics, communication, etc, 10-20%). The graduates in food engineering will have opportunities working as engineers as well as designing, constructing and operating process equipment in food industries, as researchers and developers of food processes in research institution, as consultant for food industries, or as teaching staff in universities or higher educations. Therefore, study program in food engineering is important to be established. It will significantly support development appropriate technology for agro industries in Indonesia. This study program can be organized together as the study programs in food science and technology and agricultural engineering that already exist in several universities.
ANALISIS PERAN GURU DAN ORANG TUA DALAM PEMBELAJARAN ANAK USIA DINI DI TK AL KAUTSAR SAMARINDA Minarwati Minarwati; Budi Rahardjo; Robingatin Robingatin
Smart Kids: Jurnal Pendidikan Islam Anak Usia Dini Vol. 2 No. 2 (2020)
Publisher : Prodi PIAUD, Fakultas Tarbiyah dan Keguruan, UIN Sulthan Thaha Saifuddin Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30631/smartkids.v2i2.64

Abstract

Abstrak Penelitian ini memberikan gambaran analisis peranan guru dan peran orangtua dalam konteks pembelajaran anak usia dini di TK Islam Al-Kautsar. Desain penelitian menggunakan pendekatan kualitatif dengan jenis penelitian deskriptif kualitatif. Teknik pengumpulan data menggunakan wawancara langsung dan studi dokumentasi dengan pemilihan dua partisipan guru TK A dan TK B, serta orangtua yang bersedia. Peneliti menggunakan analisis data model dari Milles & Hubberman yang terdiri dari tahap pengumpulan data, reduksi data, display data dan verifikasi (kesimpulan). Hasil penelitian menunjukkan bahwa 1) guru memiliki peranan sebagai administrator, inspirator, informator, motivator, evaluator, dan mediator pembelajaran; 2) gambaran peranan orangtua sebagai mentor, motivator, konseptor, fasilitator, dan tutor dalam mendampingi pembelajaran anak usia dini; 3) kendala-kendala yang dirasakan oleh guru dan orangtua dalam menjalankan peranannya antara lain kesibukan bekerja bagi orangtua, bentuk komunikasi yang diwakili oleh pengasuh, waktu mendampingi anak belajar sangat terbatas, dan orangtua yang sulit memahami gaya belajar anak. Dengan demikian,kesimpulan penelitian ini dapat digunakan sebagai gambaran secara holistik berkaitan analisis peranan guru dan orangtua dalam pembelajaran anak usia dini. Kata kunci : Anak Usia Dini;Pembelajaran;Peran Guru & Orangtua. Abstract This study provides an overview of the analysis of the role of teachers and the role of parents in the context of early childhood learning at Al-Kautsar Islamic Kindergarten. The research design used a qualitative approach with qualitative descriptive research. Data collection techniques used direct interviews and documentary studies with the selection of two teacher participants at Kindergarten A and Kindergarten B, as well as willing parents. Researchers used data analysis models from Milles & Hubberman which consisted of data collection, data reduction, data display and verification (conclusion). The results showed that 1) the teacher has a role as administrator, inspirator, informator, motivator, evaluator, and learning mediator; 2) description of the role of parents as mentors, motivators, conceptors, facilitators, and tutors in assisting early childhood learning; 3) the constraints felt by teachers and parents in carrying out their roles include busy working for parents, forms of communication represented by caregivers, limited time to accompany children to learn, and parents who have difficulty understanding their children's learning styles. Thus, the conclusions of this study can be used as a holistic description regarding the analysis of the role of teachers and parents in early childhood learning. Keywords: Early Childhood;Learning;The Role of Teachers & Parents.
Studi Model Organisasi CSIRTS (Computer Security Incident Response Teams) pada Perusahaan Berskala Besar Riza Kurniawan; Budi Rahardjo
Seminar Nasional Aplikasi Teknologi Informasi (SNATI) 2007
Publisher : Jurusan Teknik Informatika, Fakultas Teknologi Industri, Universitas Islam Indonesia

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Abstract

Kebutuhan akan keamanan sistem informasi merupakan hal yang sangat penting bagi suatu perusahaandalam menjamin kesuksesan proses bisnisnya. Hal ini mempunyai hubungan yang signifikan apabila dikaitkandengan meningkatkannya jumlah insiden keamanan komputer serta kerugian yang ditimbulkannya. Dewasa ini,konsep keamanan yang merupakan sebuah proses manajemen yang berkelanjutan dan melibatkan seluruhkomponen dari suatu perusahaan, telah meninggalkan cara konvensional yang hanya mengandalkan keamananpada kemampuan perangkat lunak atau perangkat keras. Salah satu alternatif solusi manajemen keamanantersebut adalah dengan membentuk CSIRTs (Computer Security Incident Response Teams) pada organisasi atauperusahaan. Penelitian tentang Model Organisasi CSIRTs telah dirintis oleh CMU/SEI (Carnegie MellonUniversity/Software Engineering Institute) sejak tahun 1998. Pada tesis ini, akan dilakukan suatu studikelayakan salah satu model organisasi CSIRTs tersebut, yang disegmentasikan pada perusahaan berskala besar.Studi ini, akan menggunakan metoda CBA (Cost Benefit Analysis) untuk pengujian dari sisi ekonomi, dan CMMI(Capability Maturity Model Integration) dari sisi manajemen.Kata kunci: keamanan sistem informasi, CSIRTs, Model Organisasi CSIRTs, perusahaan berskala besar, CBA,CMMI.
Coffee Shop Business Model Analysis Budi Rahardjo; Rokhani Hasbullah; Fahim M Taqi
Integrated Journal of Business and Economics (IJBE) Vol 3, No 2 (2019): Integrated Journal of Business and Economics
Publisher : Fakultas Ekonomi, Universitas Bangka Belitung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (338.5 KB) | DOI: 10.33019/ijbe.v3i2.153

Abstract

In line with the increase of coffee enthusiasts in Indonesia, coffee shops are now emerging roommates presents the enjoyment of local coffee in a distinctive way. One of the coffee shops that have a typical way is a Klinik Kopi. The purpose of this study: 1) to identify the Klinik Kopi business model, 2) to analyze internal and external factors that affect the Clinical Coffee business activities and, 3) to formulate strategies and improvement programs as the business development of the Klinik Kopi. This study uses a combination of business model canvas (BMC) approach and SWOT matrix analysis. Results of the study show that optimizing the main resources to create a new value proposition in designing future business models in the form of socio-entrepreneurship programs and business inspiration books influences every element of the business model canvas, namely an increase of carried out in key activities, key partners, channels, segments consumers and incoming revenue streams. Consumer relationships need to be improved in an effort to maintain customer segments.
KINETIKA PERUBAHAN KADAR AIR KACANG GORENG SELAMA PENYIMPANAN Dewi Maya Maharani; Nursigit Bintoro; Budi Rahardjo
Teknotan: Jurnal Industri Teknologi Pertanian Vol 8, No 1 (2014)
Publisher : Fakultas Teknologi Industri Pertanian

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Abstract

Perubahan kadar air berpengaruh terhadap kualitas kacang goreng. Fenomena ini perlu diprediksi, agar strategi pengemasan dan penyimpanan kacang goreng dapat ditentukan. Metode penelitian dilakukan melalui pengembangan model matematis perubahan kadar air kacang goreng selama penyimpanan. Variasi perlakuannya adalah lamanya pemanasan minyak, yaitu; 0, 1, 2 dan 3 jam, dan variasi rasio volume kacang terhadap volume kemasan, yaitu; 0,17; 0,38 dan 0,59. Hasil penelitian menunjukkan bahwa semakin lama pemanasan minyak, maka semakin besar konstanta laju perubahan kadar air kacang goreng. Semakin besar rasio volume kacang terhadap kemasan, maka semakin kecil konstanta laju perubahan kadar air kacang goreng. Persamaan prediksi kadar air kacang goreng dengan batasan angka peroksida minyak awal (Pm) sebesar 4,87 sampai 13,41 meq/kg dan rasio volume kacang dengan kemasan (Rs) sebesar 0,17 sampai 0,59 adalah: M(t)= [(Mo-Me) +Me]. Kata kunci: kadar air, model matematis, kacang goreng, penyimpanan
PEMANASAN OHMIC PADA BAHAN MAKANAN CAIR Asri Widyasanti; Budi Rahardjo
Teknotan: Jurnal Industri Teknologi Pertanian Vol 1, No 1 (2007)
Publisher : Fakultas Teknologi Industri Pertanian

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Abstract

Pada penelitian ini dipelajari pengaruh kekuatan medan listrik dan konsentrasi cairan yang dipanaskan secara ohmic dalam pemanas ohmic statis. PEnelitian ini dilakukan pada bulan Februari hingga Mei 2005. Bahan makanan cair yang digunakan adalah larutan garam, larutan CMC, larutan jus jeruk dan susu segar. Konduktivitas listrik bahan makanan cair sebanding dengan perubahan suhu serta bervariasi dengan kekuatan medan listrik. Kenaikan konduktivitas listrik seiring dengan kenaikan suhu untuk semua sampel uji mengikuti hubungan linier σ = aT + σ ref. Laju pemanasan meningkat dengan pertambahan konsentrasi cairan.Di dalam penelitian ini, distribusi suhu di bawah kondisi observasi pemanasan ohmic diperlakukan sebagai fungsi linear terhadap waktu. Model yang dikembangkan dapat memprediksi perubahan suhu selama pemanasan ohmic dengan baik.Kata kunci: Ohmic, pemanasan, makanan cair, konduktivitas listrik, suhu prediksi