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All Journal HAYATI Journal of Biosciences Jurnal Gizi dan Pangan Jurnal Ilmu Pertanian Indonesia Jurnal Teknologi Dan Industri Pangan Jurnal Teknologi Industri Pertanian MANAJEMEN IKM: Jurnal Manajemen Pengembangan Industri Kecil Menengah Jurnal Keteknikan Pertanian Jurnal Penelitian Pascapanen Pertanian Buletin Teknologi Pasca Panen Jurnal Teknologi Pertanian agriTECH Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat Abdimas Dewantara Agroindustrial Technology Journal TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian JURNAL PERTANIAN Molekul: Jurnal Ilmiah Kimia Jurnal Mutu Pangan : Indonesian Journal of Food Quality Jurnal Sains Terapan : Wahana Informasi dan Alih Teknologi Pertanian Jurnal Pusat Inovasi Masyarakat (JPIM)

Tjahja Muhandri

Departemen Ilmu Dan Teknologi Pangan, Fakultas Teknologi Pertanian, IPB University, Bogor

Author-ID : 2516562

Aerospace Engineering Agriculture, Biological Sciences & Forestry Arts Humanities Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Earth & Planetary Sciences Economics, Econometrics & Finance Education Engineering Health Professions Industrial & Manufacturing Engineering Public Health Social Sciences Veterinary

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A Case Study of Indonesian Frozen Shrimps Export Detention by FDA ( Food and Drug Administration) in 1998 Wahidah, Efiyatul; Kadarisman, Darwin; Muhandri, Tjahja
Jurnal Teknologi Pertanian Vol 2, No 3 (2001)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (183.732 KB)

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 Â Keywords: frozen shrimps, export detention

Antihyperglycemic Activity of Java Tea-Based Functional Drink-Loaded Chitosan Nanoparticle in Streptozotocin-Induced Diabetic Rats Monita Rekasih; Tjahja Muhandri; Mega Safithri; Christofora Hanny Wijaya
HAYATI Journal of Biosciences Vol. 28 No. 3 (2021): July 2021
Publisher : Bogor Agricultural University, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.4308/hjb.28.3.212

Functional drinks containing the leaves of Java tea has been shown to offer many health functionalities, particularly to lower blood glucose levels, due to its bioactive compounds. Nanoencapsulation technology was reported being able to protect these bioactive compounds and also enhance their bioavailability. This study examined the use of nanoencapsulation techniques to improve the bioavailability of Java tea-based functional effervescent drink and enhance its antihyperglycemic activity. Three versions were prepared in this study: ready to drink (RTD) as the control, microencapsulated, and nanoencapsulated. They were all measured for their total phenolic content (TPC) before being tested for their antihyperglycemic activity. The TPC of RTD, microencapsulated, and nanoencapsulated Java tea-based functional drinks (JTFD) were 998,425, 735,433, and 663,517 ppm, respectively. The antihyperglycemic activities were evaluated by feeding each beverage to streptozotocin-induced diabetic Sprague Dawley rats for fourteen days. Nanoencapsulated JTFD was found to be more superior than the other two formulations to decrease the blood glucose level (7.98%), maintain the feed intake, body weight, improve the viability of Langerhans and beta-cells by 49.09%, 32.50%, respectively.

Komponen gizi, aktivitas antioksidan dan karakteristik sensori bubuk fungsional labu kuning (Cucurbita moschata) dan tempe Dini Junita; Budi Setiawan; Faisal Anwar; Tjahja Muhandri
Jurnal Gizi dan Pangan Vol. 12 No. 2 (2017)
Publisher : Food and Nutrition Society of Indonesia

The aim of this research was to determine the nutrient content, antioxidant activity and the sensory characteristics of functional powder from pumpkin (Cucurbita moschata) and tempeh. The formula was consists of 15% pumpkin flesh powder, 35% pumpkin seed powder, and 50% powder tempeh. The nutritional component was determined by proximate and spectrophotometric analysis, DPPH (2,2-diphenyl-1-picrylhidrazyl) assay for antioxidant activity, and the sensory characteristics was analyzed by 39 semi-trained panelists using 3 types of beverage i.e water, orange juice and milk. The results showed that the functional powder contained 6.84Â±0.09% moisture, 3.18Â±0.02% ash, 35.15Â±0.07% fat, 30.15Â±0.35% protein, 20.85Â±0.35% carbohydrate, 3.86Â±0.02% crude fiber, 308.85Â±0.55 ppm total carotene, 515.00 ppb chromium, and 4.59% total sugar. Antioxidant activity of functional powder was 6765.88 ppm. According to the panelists, orange juice has the best sensory characteristics. This functional powder qualified for diabetic, futhermore investigate needed to improve the sensory characteristics and nutritional interactions.

Inovasi Teknologi untuk Pengembangan Jagung dalam Rangka Mendukung Ketahanan Pangan dan Energi Wawan Hermawan; Roh santoso; Tjahja Muhandri; Titi Candra Sunarti
Jurnal Ilmu Pertanian Indonesia Vol. 17 No. 3 (2012): Jurnal Ilmu Pertanian Indonesia
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (602.296 KB)

Recent researches resulted several innovations such as an integrated machine for planting and fertilizer application for corn cultivation, corn noodle production, and delignification process of corn stover. The objectives of this research were (1) to improve working performances of the first prototype of integrated machine for tillage, planting, and fertilizer application for corn cultivation, (2) to develop an automatic irrigation system using solar energy, (3) to optimize processing variables on corn noodle production, and (4) to explore the delignification process of corn stover to improve the enzymes susceptibility in saccharification process. The planting and fertilizer application machine for corn cultivation has been successfully modified and showed better working performance. An automatic irrigation system using solar energy for corn cultivation has been arranged using a solar panel, a water pump, a battery, and a controlling system. The pumping discharge from a 10 m depth of well was 0.1 l/s. The optimum processing condition was resulted from the combination of 80% dough’s moisture content, at 90 °C extruder temperature and 75 rpm screw speed. The microwave heating treatment could destruct and solubilize the lignin, as compared to chemical and hydrothermal processes, and reduced the fiber crystallinity.

Upaya Penghilangan Rasa Pahit Tepung Biji Kelor (Moringa oleifera) dan Aplikasinya untuk Pangan Fungsional Muhammad Iqbal Fanani Gunawan; Endang Prangdimurti; Tjahja Muhandri
Jurnal Ilmu Pertanian Indonesia Vol. 25 No. 4 (2020): Jurnal Ilmu Pertanian Indonesia
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18343/jipi.25.4.636

Moringa oleifera is a plant that has many benefits in each part. Moringa seeds have high nutrient content but they have not been used as food ingredients because it contains cyanigenic glycoside and a bitter taste. This study aims to obtain the best method in eliminating the bitter taste and cyanide of moringa seeds, analyzing its proximate nutritional levels and antioxidant capacity, and the level of acceptance when it’s applied to cookie products. This study used different types of soaking solution (water, 3.5% NaCl, 1N CH3COOH solution, and 0.5% NaHCO3) and boiling temperature (70°C, boiling water temperature (± 97°C), and pressure boiling (±115°C)). Flour with NaHCO3 immersion treatment continued by pressurized boiling for 35 minutes was chosen to be the best flour because it had the lowest cyanide content, reduced bitter taste, and the highest FRAP (Ferric Reducing Antioxidant Power) values (33.40±1.22 mg/kg; 3.40±1.24 mg/kg; and 58.70±2.67 mg AEAC/g) compared with untreated moringa seed flour (152.15±0.95 mg/kg ;10.29±2.92 mg/kg; and 17.43±1.22 mg AEAC/g). The selected flour was used as a substitute for flour (0%, 10%, 20%, and 30%) in cookies making. Sensory hedonic rating analysis on cookies used 60 untrained panelists. Substitution up to 30% overall did not have a significant difference in acceptance compared to control (0%) except for color attribute. Keywords: bitter, cyanide, Moringa oleifera, functional food, moringa seed flour

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)

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.

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)

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 (

OPTIMASI PROSES EKSTRUSI MI JAGUNG DENGAN METODE PERMUKAAN RESPON [Optimization of Corn Noodle Extrusion Using Response Surface Methodology] Tjahja Muhandri; Adil Basuki Ahza; Rizal Syarief; . Sutrisno
Jurnal Teknologi dan Industri Pangan Vol. 22 No. 2 (2011): 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 (682.424 KB)

Cooking loss and elongation are primary noodle quality parameters that depend on microstructure of the noodle. The noodle microstructure is strongly influenced by degree of gelatinization, moisture content, and shear force experienced by the dough. These parameters are controlled by temperature and screw speed of the extruder. The objective of this research was to optimize three processing variables i.e., corn flour moisture (70, 75, 80% dry basis), extruder temperature (80, 85, 90°C), and screw speed (110, 120, 130 rpm). Corn noodles were processed using Scientific Laboratory Single Screw Extruder type LE25-30/C. Optimizations Using Response Surface Methodology were based on four parameters, i.e., hardness, stickiness, elongation, and cooking loss characteristics .Results showed that the optimum processing condition was obtained at moisture of 70% (dry basis), extruder temperature 90°C, and screw speed 130 rpm. Under this condition, corn noodles has hardness of 3039.79 gf, stickiness of -116.2 gf, elongation of 318.68%, and cooking loss of 4.56%.

PENINGKATAN MUTU MI KERING JAGUNG DENGAN PENERAPAN KONDISI OPTIMUM PROSES DAN PENAMBAHAN MONOGLISERIDA [Quality Improvement of Dried Corn Noodle through the Optimization of Processing Conditions and Addition of Monoglyceride] . Subarna; Tjahja Muhandri; Budi Nurtama; Antung Sima Firlieyanti
Jurnal Teknologi dan Industri Pangan Vol. 23 No. 2 (2012): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

The objective of this research was to improve the quality of dried corn noodle through the optimization of processing condition using a cooking-forming extruder and the addition of monoglyceride. The process conditions was optimized using Response Surface Methodology (RSM) based on two processing parameters i.e., extruder temperatures (80-90°C) and screw speeds (75-125 rpm). The optimum condition of cooking extrusion was obtained at 90°C and 75 rpm. However, the noodle firmness and stickiness were unsatisfactory. The use of 1% Glyseryl Mono Stearate significantly improved the quality of the noodle with acceptable firmness, elasticity, and elongation. However, the cooking loss and stickiness were still high.

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

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.

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 Arifin Nugraha Atiqatul Maula Audia Ari Purwandani Bella Dwi Pasca Budi Nurtama Budi Nurtama Budi Nurtama Budi Setiawan Burhanuddin Burhanuddin C Hanny Wijaya Cahyaningsih, Umi 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

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