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All Journal Jurnal Teknologi Dan Industri Pangan JURNAL TEKNOLOGI LINGKUNGAN Jurnal Keteknikan Pertanian Jurnal Penelitian Pascapanen Pertanian Bio Ilmi: Jurnal Pendidikan Thaqafiyyat : Jurnal Bahasa, Peradaban dan Informasi Islam JURNAL PANGAN Veritas: Jurnal Program Pascasarjana Ilmu Hukum Universitas Islam As-Syafiiyah Specta Journal of Technology Jurnal AgroSainTa: Widyaiswara Mandiri Membangun Bangsa
Bambang Haryanto
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Religion Agriculture, Biological Sciences & Forestry Humanities Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Education Electrical & Electronics Engineering Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Public Health Social Sciences

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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.L; Sugiyono .; Bambang Haryanto
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)

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.
Effects of Freezing and Drying Methods on the Characteristics of Instant Corn Grits Hernawaty Husain; Tien R Muchtadi; Sugiyono .; Bambang Haryanto
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

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.
PENGARUH PENAMBAHAN GULA TERHADAP KARAKTERISTIK BUBUK INSTAN DAUN SIRSAK (ANNONA MURICATA L.) DENGAN METODE KRISTALISASI Bambang Haryanto
Jurnal Penelitian Pascapanen Pertanian Vol 14, No 3 (2017): Jurnal Penelitian Pascapanen Pertanian
Publisher : Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jpasca.v14n3.2017.163-170

Abstract

Tanaman sirsak (Annona muricata L.), yang juga dikenal dengan sebutan nangka sebrang merupakan tanaman tropis dan sudah tidak asing lagi bagi masyarakat Indonesia. Tanaman ini mempunyai manfaat besar bagi kehidupan manusia, yaitu sebagai tanaman buah yang syarat dengan gizi. Dalam industri makanan, sirsak dapat diolah menjadi selai buah, sari buah, sirup dan dodol sirsak. Tujuan dari penelitian ini adalah pengaruh jumlah gula terhadap karakteristik serbuk instan sari daun sirsak dengan menggunakan metode kristalisasi, dan mendapatkan jumlah gula terbaik sebagai pengkristal untuk menghasilkan serbuk instan sari daun sirsak yang terbaik. Hipotesis yang diajukan dalam penelitian ini adalah jumlah gula sebagai pengkristal berpengaruh terdapat karakteristik serbuk instan daun sirsak dengan metode kristalisasi dan terdapat jumlah gula terbaik sebagai bahan penambah pada pembuatan bubuk instan daun sirsak dengan metode kristalisasi. Jumlah gula sebagai pengkristal berpengaruh nyata terhadap rendemen, tingkat kelarutan, kadar air, warna dan rasa serbuk instan daun sirsak. Jumlah gula sebagai pengkristal yang menghasilkan serbuk instan daun sirsak terbaik diperoleh pada perlakuan penambahan gula 300 gr/liter jus daun sirsak) dengan rendemen 66.68 %, Kelaruran sebesar 68,877%, Kadar Air 3,53% warna 4,10 (coklat) dan rasa 3,40 (Manis segar).
PENGARUH USAHA PENGOLAHAN SAGU SKALA KECIL TERHADAP BAKU MUTU AIR ANAK SUNGAI Bambang Haryanto
Jurnal Teknologi Lingkungan Vol. 5 No. 3 (2004): JURNAL TEKNOLOGI LINGKUNGAN
Publisher : Center for Environmental Technology - Agency for Assessment and Application of Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (226.872 KB) | DOI: 10.29122/jtl.v5i3.319

Abstract

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.
Pengaruh padat penebaran terhadap pertumbuhan ikan lele sangkuriang (Clarias sp) zainal Berlian; Syarifah Syarifah; Bambang Haryanto
Bioilmi: Jurnal Pendidikan Vol 2 No 1 (2016): Bioilmi: Jurnal Pendidikan
Publisher : Program Studi Pendidikan Biologi Fakultas Ilmu Tarbiyah dan Keguruan Universitas Islam Negeri Raden Fatah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19109/bioilmi.v2i1.1115

Abstract

The high costs of maintenance catfish in the pond, making the maintenance of catfish in the narrow land be onealternative maintenance catfish. Among the efforts to increase production of catfish in the maintenance of thenarrow area is to increase stocking density at the pool tarp, and the use of catfish (Clarias sp.) Which issuperior strains, the results of Indonesian researchers. This study was conducted in an investigation on Jl.Slamet Riyadi Lr. Lawang Kidul Darat, Palembang in South Sumatra, in April-May, 2016. The parameters usedare weight, length, and degree of fish life. This research used experimental method completely randomizeddesign (CRD), with 3 treatments, and each 3 repetitions by comparing growth in the control treatment (P0 =100 birds / m2) with treatment P1 (125 individuals / m2), P2 (150 individuals / m2), and P3 (175 individuals /m2). The results showed that there was a significant difference between the treatment given to the growth ofweight, length, and degree of life. P1 treatment gives the best growth of the catfish and significantly different toother treatments (P <0.05). Absolute growth of 8.65 grams, with a length of 5.7 cm. 
The Influence of Position of Durian in Determination of Ripeness of Durian Non-Destrucyively by Ultrasonic Wave Bambang Haryanto; I Wayan Budiastra; Amoranto Trisnobudi
Jurnal Keteknikan Pertanian Vol. 14 No. 1 (2000): Buletin Keteknikan Pertanian
Publisher : PERTETA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19028/jtep.014.1.%p

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.
Potensi dan Pemanfaatan Pati Sagu dalam Mendukung Ketahanan Pangan di Kabupaten Sorong Selatan Papua Barat (Potential and Utilization of Sago Starch to Support Food Security in South Sorong Regency, West Papua) Bambang Haryanto
JURNAL PANGAN Vol. 24 No. 2 (2015): PANGAN
Publisher : Perum BULOG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33964/jp.v24i2.23

Abstract

Kabupaten Sorong Selatan memiliki potensi sagu (Metroxylon sp). Namun luas areanya masih belum pasti, pemanfaatan pati sagu masih terbatas sebagai pangan pokok masyarakat tertentu. Studi ini bertujuan mengetahui potensi dan pemanfaatan sagu di Kabupaten Sorong Selatan. Metodologi yang digunakan adalah pemetaan dengan citra satelit dan survei lapangan. Potensi sagu dihitung menggunakan persamaan Yumte. Hasil pemetaan area potensi sagu mencapai 311,5 ribu ha dan tersebar di 8 distrik dengan potensi pati sagu sebesar 2,9 juta ton. Areal sagu terluas terdapat di distrik Kais sebesar 63,8 ribu ha, Kokoda 61,3 ribu ha, Inanwatan 55,5 ribu ha, Saefi 39,6 ribu ha dan Kokoda utara 34,5 ribu ha. Kerapatan pohon sagu masa tebang setiap ha mencapai 67 pohon dan diameter rata-rata 41,2 cm dengan tinggi pohon 9,9 m. Estimasi produksi sagu mencapai 9,7 ton per ha. Usulan untuk membuka pasaran pati sagu salah satu strarteginya adalah setiap pegawai negeri sipil di Kabupaten Sorong Selatan mendapatkan jatah sagu setiap bulannya sebesar 10 kg sebagai bentuk implementasi penggunaan bahan baku lokal dalam mendukung ketahanan pangan. Pemanfaatan potensi sagu ini bila dapat diterapkan di lapangan akan membuka kegiatan ekonomi dan mendukung ketahanan pangan di wilayah Sorong SelatanSouth Sorong Regency has the potential of sago (Metroxylon sp). However, its area remains unclear. The utilization of sago starch has been limited as a staple food of certain communities. This study aims to determine the potential and utilization of sago in South Sorong Regency.The methodology used is maping with satellite imagery and field surveys. Potential sago is calculated using Yumte formulation. The results show that the potential area reaches 311.5 thousand hectares and spreads over 8 districts, whilts sago starch potential is approximately 2.9 million tons. The widest sago areas are located in the districts of Kais (63.8 thousand ha), Kokoda (61.3 thousand ha), Inanwatan (55.5 thousand ha), Saefi (39.6 thousand ha) and in northern Kokoda (34.5 thousand ha). The Sago tree density is 67 trees per ha with an average diameter of 41.2 cm and height of 9.9 m.The estimation of sago production is about 9.7 tons per hectare. A strategy to open up the market is to impose a policy in which each civil servant in South Sorong regency would get sago of 10 kg/month as an implementation of the use of local production for food security. This strategy is hoped to open up the economic activities in the region of South Sorong.
Peningkatan Pati Resisten Tipe III Pada Tepung Singkong Modifikasi (Mocaf) Dengan Perlakuan Pemanasan-Pendinginan Berulang Dan Aplikasinya Pada Pembuatan Mie Kering (Increasing Resistant Starch Type III on the Modified Cassava Flour (Mocaf) Through Heating-Cooling Cycles and Its Application on Production of Dried Noodles Ramlan Asbar; Sugiyono Sugiyono; Bambang Haryanto
JURNAL PANGAN Vol. 23 No. 2 (2014): PANGAN
Publisher : Perum BULOG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33964/jp.v23i2.60

Abstract

Pati resisten tipe III (RS3) adalah pati resisten utama yang digunakan dalam produksi makanan fungsional berbasis pati resisten. RS3 terbentuk melalui retrogradation dari pati yang tergelatinisasi. Tujuan dari penelitian ini adalah : (i) meningkatkan kadar pati resisten Mocaf melalui siklus pemanasanpendinginan; dan (ii) menggunakan Mocaf termodifikasi pada pembuatan mie kering. Kondisi optimum untuk meningkatkan kadar pati resisten Mocaf adalah rasio tepung-air 1 : 3,44 (b/b) dan pemanasan pada 79,93oC. Kadar RS3 Mocaf yang diberi perlakuan pemanasan-pendinginan 1 siklus, 2 siklus dan 3 siklus masing-masing adalah 4,16 persen, 6,30 persen dan 8,73 persen. Penambahan 15 persen dan 25 persen Mocaf termodifikasi (3 siklus) pada pembuatan mie kering meningkatkan kadar pati resisten masing-masing 3,77 persen dan 4,43 persen. Rata-rata penilaian panelis terhadap tingkat kesukaan pada mie Mocaf berada diantara rentang skala netral sampai skala agak suka.Resistant starch tipe III (RS3) is a major resistant starch used in the production of resistant starch-based functional foods. RS3 is formed through retrogradation of gelatinized starch. The objectives of this study are: (i) to increase the resistant starch content of Mocaf through heating-cooling cycles, and (ii) to use the modified Mocaf in Mocaf dried noodle production. The optimum conditions to increase the resistant starch content of Mocaf is flour-water ratio of 1 : 3.44 (w/w) and heating at 79.93oC. The resistant starch contents as results of 1, 2, and 3 heating-cooling cycles are 4.16 percent, 6.30 percent and 8.73 percent respectively. Addition of 15 percent and 25 percent modified Mocaf (3 cycles) in Mocaf dried noodle production increase the resistant starch content up to 3.77 percent and 4.43 percent respectively. The average assesment of panelists preference on Mocaf dried noodle is ranging between neutral scale and rather like scale.
Optimasi Rasio Pati Terhadap Air dan Suhu Gelatinisasi untuk Pembentukan Pati Resisten Tipe III pada Pati Sagu (Metroxylon sagu) (Ratio Optimization of Starch to Water and Gelatinization Temperature to Produce Resistant Starch Type III of Sago Starch (Metroxylon sagu)) I Gusti Putu Adi Palguna; Sugiyono Sugiyono; Bambang Haryanto
JURNAL PANGAN Vol. 22 No. 3 (2013): PANGAN
Publisher : Perum BULOG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33964/jp.v22i3.107

Abstract

Pati resisten tipe III adalah salah satu tipe pati resisten yang terbentuk karena retrogradasi amilosa pati tergelatinisasi. Pati resisten tipe III memiliki efek fisiologis yang dapat bermanfaat untuk kesehatan diantaranya: efek kenyang lebih lama, mengontrol peningkatan glukosa darah, meningkatkan konsentrasi asam butirat feses, dan nilai indeks glikemik rendah. Penelitian ini bertujuan untuk menentukan kondisi optimum rasio pati terhadap air dan suhu gelatinisasi yang dapat menghasilkan kadar pati resisten tertinggi dari pati sagu (Metroxylon sagu). Dengan menggunakan response surface methodology dapat diketahui bahwa kondisi optimum rasio pati terhadap air adalah 1:2,23 dan suhu gelatinisasi pada 77oC pada satu kali siklus gelatinisasi dan retrogradasi dapat menghasilkan kadar pati resisten tertinggi sebesar 3,88 persen. Berdasarkan analisis ragam diketahui bahwa semakin banyak jumlah air yang digunakan semakin berpengaruh secara signifikan terhadap peningkatan kadar pati resisten. Namun, peningkatan suhu gelatinisasi tidak memberikan pengaruh nyata terhadap peningkatan kadar pati resisten.Resistant starch type III is one of the types of resistant starch formed by amylose retro gradation of gelatinized starch. This type has some physiological effects to health such as: longer satiety response, giving low glycemic index, improving the concentration of fecal butyric acid, and controlling the increase of blood glucose. The objective of this research was to develop optimum conditions ratio starch to water and gelatinization temperature in order to reach the highest level of resistant starch of sago starch (Metroxylon sagu). By using response surface methodology, it was found that optimum conditions: ratio starch to water was 1:2.23 and gelatinization temperature at 77oC produced the highest resistant starch content (3.88 percent). Based on the analysis of variance, it was found that the increase of ratio starch to water was significantly affected the increase resistant starch level. However, the increase of gelatinization temperature did not significantly affect the level of resistant starch. 
Hubungan antara Pelayanan Pelatihan dan Kondisi Tempat Pelatihan terhadap Efektivitas Pelatihan di Pusat Pelatihan Pertanian Pedesaan Swadaya (P4S) Mitra Mandiri Kecamatan Bangun Rejo Kabupaten Lampung Tengah Bambang Haryanto
Jurnal AgroSainTa: Widyaiswara Mandiri Membangun Bangsa Vol. 2 No. 1 (2018): Juli 2018 (AgroSainTa)
Publisher : Bidang Penyelenggaraan, Kelembagaan dan Ketenagaan Pelatihan - Pusat Pelatihan Pertanian - Badan Penyuluhan dan Pengembangan Sumber Daya Manusia Pertanian - Kementerian Pertanian

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

Abstract

Sumber daya manusia (SDM) adalah potensi pokok pembangunan. Untuk membangunpertanian yang kompetitif, kemampuan sumber daya manusia sangat menentukan terutama tingkatpendidikan yang diraih oleh masyarakat. Untuk meningkatkan peran sektor pertanian dalammewujudkan program pembangunan nasional, diperlukan SDM yang berkualitas, andaldan memilikikemampuan manajerial, serta kewirausahaan sehingga dapat dikembangkan kemampuannya.Penelitian ini bertujuan untuk mengetahui pengaruh pelayanan pelatihan terhadap efektivitaspelatihan, untuk mengetahui pengaruh kondisi lingkungan pelatihan dan pengaruh kualitasdan kondisi kondisi tempat pelatihan terhadap efektivitas pelatihan di Pusat Pelatihan PertanianPedesaan Swadaya (P4S). Hipotesis yang diajukan adalah pelayanan pelatihan berpengaruh positifterhadap efektivitas pelatihan, kondisi lingkungan berpengaruh positif terhadap efektivitas, kualitaspelatihan dan kondisi kondisi tempat pelatihan berpengaruh positif teradap efektivitas pelatihan.Penelitian ini dilaksanakan di Pusat Pelatihan Pertanian Pedesaan Swadaya (P4S) Mitra TaniMandiri Kecamatan Bangun Rejo, Kabupaten Lampung Tengah. Waktu Penelitian dilaksanakandi bulan Oktober 2016 s/d Januari 2017. Hasil penelitian menunjukkan bahwa pelayanan pelatihan(X1) memiliki pengaruh positif terhadap efektivitas pelatihan (Y). Kondisi tempat pelatihan (X2)berpengaruh positif terhadap efektivitas pelatihan (Y) dan kombinasi antara pelayanan pelatihandan kondisi tempat pelatihan berpengaruh nyata terhadap efektivitas pelatihan.
Co-Authors Amoranto Trisnobudi Cynthia Gracia C.L Efridani Lubis Firman Aziz Nugraha Hernawaty Husain Hifzil Kirmi I Gusti Putu Adi Palguna I Wayan Budiastra Meirta Afiffa Muhajir Muhajir Nurul Alfiyani Hidayah Ramlan Asbar Sinta Elviyanti Sugiyono . Sugiyono Sugiyono Syarifah Syarifah Tien R Muchtadi Zainal Berlian