Article Per Year (5 Year)
p-Index From 2019 - 2024
0
P-Index
This Author published in this journals
All Journal Jurnal Teknologi Dan Industri Pangan JURNAL PANGAN
Dede R. Adawiyah
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Industrial & Manufacturing Engineering Social Sciences

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
PEMODELAN ISOTERMIS SORPSI AIR PADA MODEL PANGAN [Modelling of Moisture Sorption Isotherm in Food Model] Dede R. Adawiyah; Soewarno T. Soekarto
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.
Teknologi Proses Pembentukan Butiran Beras Artifisial Instan dengan Metode Esktrusi (Technological Process of the Formation of Instant Artificial Rice Grain with Extrusion Method) Heny Herawati; Feri Kusnandar; Dede R. Adawiyah; Slamet Budijanto
JURNAL PANGAN Vol. 22 No. 4 (2013): PANGAN
Publisher : Perum BULOG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33964/jp.v22i4.133

Abstract

Berbagai program diversifikasi pangan telah diterapkan, namun demikian belum mampu merubah pola ketergantungan masyarakat akan produk berbentuk beras. Salah satu peluang untuk mengatasi hal tersebut melalui pengembangan beras artifisial. Pembentukan butiran beras artifisial instan memiliki tingkat kesulitan tersendiri karena diharapkan dapat membentuk butiran beras yang kokoh, tekstur yang lembut serta waktu tanak yang lebih singkat daripada beras yang bersumber dari tanaman padi. Penelitian ini bertujuan untuk mempelajari parameter penting yang mempengaruhi pembentukan butiran granula beras artifisial instan untuk diversifikasi pangan pokok bersumber karbohidrat non beras melalui pengembangan produk beras artifisial. Analisa pembentukan butiran beras artifisial instan dilakukan dengan mengamati bentuk fisiknya serta dijabarkan secara diskriptif. Kadar air 60 persen, putaran screw 168 rpm, temperatur 95°C, konsentrasi GMS 2 persen dan waktu steaming 5 menit menghasilkan karakteristik butiran beras artifisial instan optimal. Hasil penelitian ini diharapkan dapat memberikan kontribusi terhadap penggunaan optimasi parameter proses optimal yang dapat digunakan untuk teknologi pembentukan butiran granula beras artifisial yang bersumber dari bahan baku karbohidrat non padi.Several food diversification programs have been implemented, but they have not been able to change the pattern of people’s dependence on rice products. One of the opportunities to overcome this problem is through the development of artificial rice. Formation of instant artificial rice grain has its own difficulty as it is expected to form strong rice grain with soft texture and shorter cooking time compared to rice derived from paddy. This research aims to study the important parameters affecting the formation of instant artificial rice granule for diversification of staple foods derived from non-rice carbohydrate through artificial rice product development. The analysis was done by observing and describing its physical form. The best parameter was 60 percent moisture content of raw material, 168 rpm screw speed extruder, 95°C extruder temperature, 2 percent GMS concentration and 5 minutes steaming time. The result of this research is expected to contribute to the optimization of parameter process that can be used in the technology of artificial rice granule from non-paddy carbohydrate. 
Co-Authors Feri Kusnandar Heny Herawati Slamet Budijanto Soewarno T. Soekarto