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Peningkatan Kapasitas Pelaku Usaha Keripik Ubi Jalar dalam Perbaikan Mutu Produk di Desa Lingkar Kampus . Warcito; Tjahja Muhandri; . Subarna
Agrokreatif: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol. 1 No. 1 (2015): Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/agrokreatif.1.1.68-74

Abstract

The objectives of community development activity are: 1) Increase the capacity of sweet potato chips business groups; 2) Improving the quality and diversification of products sweet potato; and 3) Improvement of product packaging sweet potato chips. This activity is applied at Petir Village, Darmaga Subdistrict and Cihideung Ilir Village, Ciampea Subdistrict, Bogor Regency. The methods are problem analysis group activities, training, and mentoring. Based on results of discussion the enchancement of group members capacity do by training. Training can improve the ability of businessmen amounted to 18.6% through pre-test and post-test. Improving the quality do by repairs the production process, especially in the process of slicing and frying. Increased marketing do by improved packaging and gain PIRT license.
Mekanisme Proses Pembuatan Mi Berbahan Baku Jagung Tjahja Muhandri
Buletin Teknologi Pasca Panen Vol 8, No 2 (2012): Buletin Teknologi Pascapanen Pertanian
Publisher : Buletin Teknologi Pasca Panen

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Abstract

Penelitian tentang proses pembuatan mi berbasis jagung, secara umum dapat dikelompokkan menjadi tiga metode yaitu kalendering, ekstrusi pencetak dan ekstrusi pemasak-pencetak. Meskipun demikian belum semua penelitian yang dilakukan dapat menghasilkan mi yang baik, yaitu yang memiliki cooking loss rendah dan elongasi tinggi. Tujuan dari makalah ini adalah mengkaji berbagai mekanisme proses untuk menghasilkan mi jagung yang bermutu tinggi, termasuk mekanisme adonan selama proses pembuatan mi. Mi berbasis tepung jagung memiliki karakteristik unik yang berbeda dibandingkan dengan mi dari pati dan mi dari tepung terigu. Mi dari tepung jagung memerlukan mekanisme gelatinisasi, pemecahan granula tepung dan retrogradasi. Tahapan proses tersebut memerlukan kadar air, tekanan dan tekanan geser (shear stress) pada adonan yang optimum, sehingga mi dari tepung jagung memiliki cooking loss yang tinggi dan elongasi yang rendah.
Aplikasi Seven Tools pada Perbaikan Mutu Roundness Bakso Unyil di PT X Tjahja Muhandri; Andika Putra Pratama; Dase Hunaefi
MANAJEMEN IKM: Jurnal Manajemen Pengembangan Industri Kecil Menengah Vol. 14 No. 1 (2019): Manajemen IKM
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1105.884 KB) | DOI: 10.29244/mikm.14.1.54-61

Abstract

The roundness quality of small meatballs, called Bakso Unyil, produced by PT X has been considered non-uniform and in-competitive. Hence, roundness quality improvement has been becoming one of the priorities for increasing consumer acceptance. This research aims to identify the causes of the poor quality of Unyil Meatballs roundness and find a solution. The improvement methods were: identification of the causes of low quality of roundness (Plan), improvement trials based on alternative solution (Do), and implementation of corrective actions (Action). A total of 60 meatballs samples were taken from three batches (for each batch of 20 samples). Ishikawa Diagram, and histogram were conducted and analysed. Implementation of alternative solutions to improve roundness quality that have been carried out as follows: 1). adjusting the amount of dough in mixing step, 2). the installation of temperature measuring equipment in the preheater, 3). Usage standardization of ice, 4). improvement of phosphate and salt mixing techniques, 5). removal of baking powder, and 6). turn of blades in mixing cake. Result showed that those improvements were not only improve the roundness quality of Unyil meatballs but also improve the smoothness and reducing wrinkle conditions on the surface of Unyil meatballs
A Case Study of Indonesian Frozen Shrimps Export Detention by FDA ( Food and Drug Administration) in 1998 Muhandri, Tjahja; Kadarisman, Darwin; Wahidah, Efiyatul
Jurnal Teknologi Pertanian Vol 2, No 3 (2001)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Export detention cases of Indonesian fishery products to the United State in 1995 caused a financial lost up to $US 17.580.738. Frozen shrimps, one of the top export commodities also experienced a detention case by FDA. Up until now frozen shrimps that are exported from Indonesia to the United State have been block listed by the government of the United State and have undergone an automatically detention and inspection procedure. The objective of this research was to determine the major problems of Indonesian frozen shrimps export detention cases by the FDA in 1998, and also determine the main factors that caused these problems in order to proceed with quality correction action. The results showed that the major problems of export detention cases of Indonesian frozen shrimps were Salmonella. The main factors causing Salmonella were quality of fresh shrimps, a not well design and application of HACCP system in the frozen shrimp industries, time and sensitivity of Salmonella assay methods. Quality correction actions can be applied at shrimp farms, frozen shrimps industries and the government   Keywords: frozen shrimps, export detention
KARAKTERISTIK MI BASAH JAGUNG AKIBAT PENGARUH LAJU PENGUMPANAN DAN PENAMBAHAN GUAR GUM [Characteristics of Wet Corn Noodle: Effect of Feeding Rate and Guar Gum Addition] Tjahja Muhandri; . Subarna; Nurheni Sri Palupi
Jurnal Teknologi dan Industri Pangan Vol. 24 No. 1 (2013): 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 (385.741 KB) | DOI: 10.6066/jtip.2013.24.1.110

Abstract

The objectives of this research were to (1) investigate the effect of feeding rate on elongation, cooking loss, and microstructure of wet corn noodle properties and (2) investigate the effect of guar gum on elongation, cooking loss, hardness, and sensory quality of wet corn noodle. Corn noodles were made with pasta extruder. Two levels of feeding rate, i.e. 2.10 g/second and 1.87 g/second and three levels of guar gum (0, 1, 2% based on flour weight) were applied during wet corn noodle processing. Increase in feeding rate resulted in increased elongation, decreased cooking loss, and corn noodles microstructure similar to wheat noodle. Addition of guar gum increased elongation, but decreased hardness and cooking loss of the corn noodle. Additionally, guar gum decreased the preference scores.
The Effect of Particle Size, Solid Content, NaCl and Na2CO3 on The Amilographic Characteristics of Corn Flour and Corn Starch Tjahja Muhandri
Jurnal Teknologi dan Industri Pangan Vol. 18 No. 2 (2007): 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 (772.361 KB)

Abstract

The ojective of this research was to investigate the effect of corn flour particle sizes (60, 80 and 100 mesh), solid content (40, 45, 50 and 55 gr sample), NaCl (1, 2, 3, and 4% w/w) and Na2CO3 (0.1, 0.3, 0.6, 0.9 and 1.2%, w/w) on the amilography properties of the corn flour and corn starch revealed. Which were characterised by using Brabender Amilograph. The study that initial temperature of gelatization, maximum temperature of gelatinization and maximum viscosity increased with the increased of particle sizess. In most cases, each increment of 1 gram solid content could increase maximum viscosity about 57 BU and 49 BU for corn flour and corn starch, respectivevely . More over, addition of Na2CO3 and NaCl upon corn flour could increase the initial temperature of geletinization, maximum temperature of geletinization, maximum viscosity and cold viscosity. In the case of corn starch, addition of Na2CO3 had no significant effect on initial temperature of gelatinization. Whereas this treatment could decrease the maximum temperature of gelatinization and increase maximum viscosity at low concentrations (
MODEL LAJU PENGERINGAN SPAGHETTI JAGUNG MENGGUNAKAN TRAY DRIER Tjahja Muhandri; Gina Nur Rahmasari; Subarna -; Purwiyatno Hariyadi
Jurnal Teknologi dan Industri Pangan Vol. 26 No. 2 (2015): 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 (375.005 KB) | DOI: 10.6066/jtip.2015.26.2.171

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Drying is the most crucial process that determine the final quality of pasta products. In this case, drying at high temperature has been widely used. However, it allows texture damage in the form of cracking in the product. Drying model can be used in drying process control to prevent such kind of damage and also to design the optimum condition. The objective of this research is to determine drying model of corn spaghetti using tray drier. In this study, drying was performed at three levels of air velocity (1.29; 0.90; and 0.49 m/s), three levels of instrument temperature setting (6, 8, and 10), and two setting of drying position (vertical and horizontal to the airflow). Results indicated that drying temperature was the most influencing parameter in corn spaghetti drying. It also could be concluded that drying rate of corn spaghetti could be well represented by thin layer drying equation (Page model).
Peningkatan Umur Simpan Produk Ayam Kremes Tjahja Muhandri; Mega Sefrina
Agrokreatif: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol. 2 No. 1 (2016): Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/agrokreatif.2.1.25-30

Abstract

Ayam kremes is one of specialty foods of Semarang City. Product of ayam kremes "A" located in Semarang is difficult to transport to a distant place due to short shelf life. It begins to emerge an odor after 10 hours. The objectives of this study were to determine the factors causing the problem and to improve the shelf life of the product. To solve the problem, a framework base on PDCA cycle was used. The activity was conducted in fives stages: identification of the real process in industry, analysis of the causing factors using Ishikawa diagram, improvement of production procedure, production trial using the new procedure, and organoleptic analysis. The results showed that the causes of the problem were unclean washing process, cross-contamination during carcass stabbing and unstandardized frying process. The new proposed procedures were improvement on washing process, removal of the carcass stabbing process, addition of soaking treatment to the chicken carcasses in a mixture of salt and lemon juice after a chicken carcass washed, and standarization of the frying process. The proposed procedure was able to extend the shelf life of ayam kremes "A" up to 72 hours.
Kesiapan Usaha Mikro Kecil Menengah Pangan dalam Penerapan ISO 9001:2008 (Studi Kasus di Palu, Sulawesi Tengah) Tjahja Muhandri; Dian Herawati; Faleh Setia Budi; Lilis Nuraida; Sutrisno Koswara; Afifah Zahra Agista; Yuli Sukmawati
Agrokreatif: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol. 2 No. 2 (2016): Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/agrokreatif.2.2.61-66

Abstract

Small and Medium Industries of the Food (Food SME’s) needs to have SNI products to be competitive in the free market era. SNI certificate product can be provided by the certification body, on the condition that the industry has to implement ISO 9001. This activity aims to identify the readiness of small industries (food) to meet the clauses of ISO 9001 and assist them in improving the necessary documents. Activities carried out for 2 months with 24 samples of small industries (food) in Palu (Central Sulawesi) were selected purposively. The results showed that all the small industries yet to implement all aspects of GMP. Small industry best only meet 21% of the clauses of ISO 9001. Compliance with the clauses of ISO 9001 increased by between 4586% after mentoring.
Karakteristik Pengeringan Jamur Tiram (Pleurotus ostreatus var. florida) Menggunakan Pengering Tipe Fluidized Bed Drier Tjahja Muhandri; Sarah Diana Yulianti; Elis Nina Herliyana
agriTECH Vol 37, No 4 (2017)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (984.529 KB) | DOI: 10.22146/agritech.10619

Abstract

The current practice for improving the quality and for ease handling of the oyster mushroom is drying. The drawback of this process results in dark color of the mushroom once it is dried. This color quality reduction wascaused by an unappropriate handling before drying and an over process of the drying. Thus, the objective of the research was to determine the most suitable model for drying rate of the mushroom and the best pre-treatments before drying. In this research, the influence of six pre-treatments before drying (1) control/without any pre-treatment, (2) washed using water, (3) blanching, (4) blanching followed by immersion in sodium metabisulphite solution, (5) blanching using a sodium metabisulphite solution, and (6) soaking in sodium metabisulphite solution, followed by blanching, on the quality of the mushroom (rehydration behavior) was elucidated. Those six samples were subjected to drying process using fluidized bed drier at 60 °C with airflow rate between 0.619 and 0.839 m/s until the samples reached equilibrium moisture content. The equilibrium moisture content was achieved after drying process of the mushroom from 270 to 330 minutes. Results indicated that Lewis model more suitable than Page model for prediction of the mushroom drying rate. Results also showed that the control/without any pre-treatment before drying and sample with washed using water were the best pre-treatments before drying resulted in the highest rehydration ratio with the short time of 150 minutes to reach the moisture content of 12%.ABSTRAKProses pengeringan jamur tiram (Pleurotus ostreatus) dilakukan untuk meningkatkan mutu dari jamur tiram dan mempermudah penanganannya. Penurunan mutu yang terjadi ketika jamur tiram dikeringkan adalah warna jamur yang coklat gelap dan tidak disukai konsumen. Kondisi ini terjadi karena penanganan sebelum pengeringan yang tidak tepat serta proses pengeringan yang terlalu lama. Penelitian ini dilakukan untuk mengetahui persamaan laju pengeringan jamur tiram, prediksi waktu pengeringan dan perilaku rehidrasinya. Jamur tiram diberi enam perlakuan yang berbeda yaitu (1) kontrol, (2) dicuci air bersih, (3) blansir, (4) blansir yang dilanjutkan dengan perendaman dalam natrium metabisulfit, (5) blansir dalam larutan natrium metabisulfit, dan (6) perendaman dalam larutan natrium metabisulfit yang dilanjutkan dengan blansir. Pengeringan dilakukan dengan fluidized bed dryer pada suhu 60 °C dan kecepatan udara pengering yang berada pada kisaran 0,619 m/detik hingga 0,839 m/detik sampai sampel mencapai kadar air kesetimbangan. Kadar air kesetimbangan (moisture equilibrium) dicapai setelah pengeringan selama 270 - 330 menit. Hasil pengujian menunjukkan bahwa model Lewis lebih sesuai dibandingkan dengan model Page untuk memprediksi laju pengeringan jamur tiram. Sampel jamur tiram tanpa perlakuan dan jamur tiram dengan perlakuan pencucian tanpa blansir merupakan sampel terbaik dengan waktu untuk mengeringkan hingga mencapai kadar air 12% adalah 150 menit dan rasio rehidrasi yang lebih tinggi dibandingkan sampel lainnya.
Co-Authors . Subarna . Subarna . Subarna . Subarna . Sutrisno . Warcito Adib Al Hafizh Adil Basuki Ahza Afifah Zahra Agista Agus Sutriyono Aisyah Amanah Akhmad Sofyan Khalim Aldrich Ilyas Ali Musa Harahap Aminullah Aminullah Aminullah Aminullah Andika Putra Pratama Anni Syafa’ah Antung Sima Firlieyanti Atiqatul Maula Audia Ari Purwandani Bella Dwi Pasca Budi Nurtama Budi Nurtama Budi Nurtama Budi Setiawan Burhanuddin Burhanuddin C Hanny Wijaya Darwin Kadarisman Dede Robiatul Adawiyah Dede Yoga Ahmadi Dewi Fatmala Dian Herawati Didah Nur Faridah Dilla Ferawati Dimas Imam Ariefianto Dini Junita Disty Septieni Dwi Sadono Dwi Sutari Laksono Edi Santosa Efiyatul Wahidah Eko Ruddy Cahyadi Elis Nina Herliyana Eliza Diany Ema S. Mulyani Endang Prangdimurti Fachry Noviar Singka Fahim Muhammad Taqi Fahma Yuliwardi Faisal Anwar Faiz Khoerul Anam Faleh Setia Budi Fauzan Anggi Prasatya Feri Kusnandar Feri Kusnandar Fransiska R Zakaria Gema Buana Putra Gina Nur Rahmasari Gusti Randy Pratama Hamigia Zulkhaiar Harum Fadhilatunnur Hasanah, Uswatun Heti Herawat Hunaefi, Dase Hunaefi, Dase Ita Vera Ivan Mustakim Joko Hermanianto Lalu Danu Prima Arzani Lilis Nuraida MEGA SAFITHRI Mega Sefrina Miftakhur Rizki Hidayat Febrianto Mimah Mutmainah Mintarti Mintarti Mochamad Nur Asyik Monita Rekasih Mufti Abdillah Muh Khoyiman Muhammad Farhan Hafiz Muhammad Iqbal Fanani Gunawan Muhammad Irfan Hakim Musa Hubeis Nancy Dewi Yuliana Nina Ariesta Nugraha Edhi Suyatma Nurlela, Nurlela Nurmala K. Panjaitan Olivia Rezki Palupi, Nurheni Sri Papang Sulton Nularif Purwiyatno Hariyadi Rarasari Clorinita Utomo Rezki, Olivia Riezka Zuhriatika Rasyda Riska Tri Susanti Rizal Syarief Roh santoso Rokhani Hasbullah Rosiana Ulfa Rozana - Sapta Raharja Sarah Diana Yulianti Sarah Fathia Sefrina, Mega Septieni, Disty Slamet Budijanto Sri Widowati Subarna - Subarna Subarna Subarna Subarna Subarna Subarna Subarna Subarna Subarna Subarna Subarna Subarna Subarna Subarna Subarna Subarna Subarna Subarna Sugiyono Sugiyono Suryahadi (Suryahadi) Sutrisno Koswara Syamsu Darman Titi Candra Sunarti dan Michael (E-Jurnal Agro-Industri Indonesia) Wawan Hermawan Yuli Sukmawati Zhofran Murtadho