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All Journal Jurnal Teknologi Dan Industri Pangan JURNAL PERTANIAN Multilateral: Jurnal Pendidikan Jasmani Dan Olahraga Jurnal Sains Terapan : Wahana Informasi dan Alih Teknologi Pertanian
Subarna Subarna
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Agriculture, Biological Sciences & Forestry Computer Science & IT Economics, Econometrics & Finance Education Industrial & Manufacturing Engineering Social Sciences Veterinary Other

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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; 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 | Full PDF (296.75 KB)

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. 
Pengembangan Beras Jagung dan Penyusunan SOP Penanakan menggunakan Rice Cooker Tjahja Muhandri; Subarna Subarna
Jurnal Sains Terapan : Wahana Informasi dan Alih Teknologi Pertanian Vol. 1 No. 1 (2011): Jurnal Sains Terapan, Volume 1, Nomor 1, Tahun 2011
Publisher : IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (124.493 KB) | DOI: 10.29244/jstsv.1.1.1-7

Abstract

Research on rice substitution has been done, but it is difficult in application. The objectives of this research were to study the corn rice technology and to design the standard operating procedure (SOP) of corn rice cooking. This research used P21 corn variety, polisher, breaker roll, shiver and rice cooker. Corns were crushed, polished, and shivered in to 5 sizes (>4 mm, 3.35-4 mm, 2.36-3.35 mm, 1.18-2.36, dan <1.18 mm).  A part of corn grits were cooked straightly, another part were soaked before cooking.  The survey result showed that consumers preferred 1.18-2.36 mm corn grits.  Corn grits of <1.18 mm and 1.18-2.36 mm, can be cooked using rice cooker without pre-soaking. Corn grits of >4 mm, 3.35-4 mm, and 2.36-3.35 mm should be soaked before cooked using rice cooker. Nutrition content of corn grits were 79.08% of carbohydrates, 6.80% of protein, 1.1%of lipid, 15.48% of dietary fiber, 0.25% of ash,  and 353.38 kcal of calorie.Keyword : corn rice, cooked, rice cooker
PERBANDINGAN PENGARUH METODE BAGIAN DENGAN METODE KESELURUHAN TERHADAP HASIL PEMBELAJARAN SPIKE DALAM PERMAINAN BOLA VOLI PADA EKSTRAKURIKULER BOLA VOLI MA PLUS AL MUNIR KABUPATEN SUMEDANG SUBARNA SUBARNA
Multilateral : Jurnal Pendidikan Jasmani dan Olahraga Vol 14, No 2 (2015): December
Publisher : Lambung Mangkurat University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (820.183 KB) | DOI: 10.20527/multilateral.v14i2.2477

Abstract

Tujuan dari penelitian ini adalah untuk memperoleh informasi tentang pengaruh metodebagian dengan metode keseluruhan terhadap hasil pembelajaran spike dalam permainan bola voli. Metode penelitian yang digunakan adalah metode eksperimen. Berdasarkan hasil pengolahan dan analisis data dengan uji statistik, ternyata secara empirik terdapat pengaruh yang berarti antara metode bagian dengan metode keseluruhan terhadap hasil pembelajaran spike dalam permainan bola voli pada ekstrakulikuler MA Plus Al Munir Kabupaten Sumedang.Akan  tetapi  pembelajaran  dengan  metode  bagian  lebih  berpengaruh  secara  berarti daripada metode keseluruhan terhadap peningkatan penguasaan keterampilan spike dalam permainan bolavoli pada ekstrakurikuler bola voli MA Plus Al Munir KabupatenSumedang Kata Kunci : Metode bagian, metode keseluruhan, spike
GUAR GUM ADDITION ON PHYSICAL CHARACTERISTICS OF EXTRUDED DRY CORN NOODLE FROM MIXTURE OF WET AND DRY CORN FLOURS Aminullah Aminullah; Tjahja Muhandri; Subarna Subarna
Jurnal Pertanian Vol. 11 No. 1 (2020): APRIL
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (705.544 KB) | DOI: 10.30997/jp.v11i1.2524

Abstract

The drying process of corn noodles was an effort to increase the shelf life and it was a form of noodles diversification. The objective of this research was to study and analyze the effect of guar gum addition on the physical quality of the extruded dry corn noodle made from a mixture of wet and dry corn flour. Manufacturing dry corn noodles was conducted using wet corn noodles from a mixture of wet and dry corn flour, which was then dried in a tray dryer at a temperature of 60-70 °C for 1 - 1.5 hours. The treatments used were a combination of alum levels of 0.01%; moisture content of 80% (dry base); and guar gum concentration of 0%, 1%, and 2%. Physical properties of dry corn noodles included rehydration time, hardness, adhesiveness, suppleness, elongation, and cooking loss. The results showed that the optimum rehydration time for dry corn noodles was about 9 minutes. The addition of guar gum to the physical qualities of dry corn noodles tended not to be significant statistically, but as a score, an increase in guar gum levels tended to increase the elongation of dry corn noodles. While, increasing levels of guar gum tended to reduce the stickiness and cooking loss levels of them.
Co-Authors Aminullah Aminullah Tjahja Muhandri