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Triyanto Hadisoemarto
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Chemical Engineering, Chemistry & Bioengineering Chemistry Materials Science & Nanotechnology

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Journal : Jurnal%20Kimia%20dan%20Kemasan

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Modifikasi Atmosfir Dalam Pengemasan Untuk Buah Segar Triyanto Hadisoemarto
Jurnal Kimia dan Kemasan BULLETIN PENELITIAN VOL. XIX NO. 2 AGUSTUS 1997
Publisher : Balai Besar Kimia dan Kemasan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (3316.636 KB) | DOI: 10.24817/jkk.v0i0.5109

Abstract

Modified Atmosphere Packaging of Fresh Fruits Many factors must be considered in maintaining the quality of fresh fruits, such as harvesting at optimal maturity, minimizing injury due to handling, reducing microbial infection through proper sanitation, as well as maintaining optimum temperature and humidity. Furthermore, modified atmosphere packaging (MAP) technology, which will be described here, can be used to maintain theproduct quality and to lengthen its shelf life.
Tapioka Sebagai Bahan Penguat Kering Pada Proses Pembuatan Kertas Alkali Triyanto Hadisoemarto; Nina Elyani
Jurnal Kimia dan Kemasan BULLETIN PENELITIAN VOL. XXI NO. 3 DESEMBER 1999
Publisher : Balai Besar Kimia dan Kemasan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2097.626 KB) | DOI: 10.24817/jkk.v0i0.5187

Abstract

The use of unmodified tapioca for dry strength additive in the wet end process of alkline handsheet paper forming, has been conducted. Although a bit lower in comparison with CMC, tapioca has a good strengthening effect on the sheet properties, i.e. tear, burst, tensile, and fold. The diifference is shown in water absorbency, the higher the use of CMC, the higher the increase in Cobb number, but it practically remains constant for tapioca. The optimum percentage of those two additives is considered to be 3 %.
Daur Ulang KKG Bekas Triyanto Hadisoemarto
Jurnal Kimia dan Kemasan BULLETIN PENELITIAN VOL. 22 NO. 1 JUNI 2000
Publisher : Balai Besar Kimia dan Kemasan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (3634.189 KB) | DOI: 10.24817/jkk.v0i0.4818

Abstract

Old Corrugated Container (OCC) is generally corrugated carton material and can range in cleanliness from boxplant clippings to post consumer or grocery store waste. OCC fa· recycled and used in addition to virgin wood fiber in manufacturing a number of g; ades of paper, especially linerboard and corrugating medium. The converting process poses a recycling problem because of the stickies contaminants associated with these operations,nevertheless the size can be reduced by wet end chemical additives. Meanwhile, a new process for upgrading of recycled fibers involves the use of oxygen delignification which gives the fiber a more 'virgin like' character through the softening and better swelling properties that result from lignin removal, has been introduced.
Tapioka Sebagai Bahan Kemasan Layak Santap Triyanto Hadisoemarto; Hendartini Hendartini; zoherly Zoherly
Jurnal Kimia dan Kemasan BULLETIN PENELITIAN VOL. 25 NO. 1 APRIL 2003
Publisher : Balai Besar Kimia dan Kemasan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24817/jkk.v0i0.4728

Abstract

Percobaan memperlihatkan bahwa film layak­santap yang dibuat dari tapioka sebagai bahan tunggal ternyata sangat sulit untuk dikelupas dari lempeng kaca pembentuknya; namun dengan berbagai variasi penggunaan tapioka­amilosa, film yang dihasilkan mudah dikelupas. Secara umum lembaran film yang dihasilkan memiliki sifat yang stabil, tidak toksik, kuat tarik dan kemuluran memadai, dengan rentang hasil uji laju transmisi uap air (LTUA) antara 294,0­ 564,5 gr/24jam.
Kemasan Anti-Kuman Untuk Melindungi Produk Pangan dari Kontaminasi Mikroba Triyanto Hadisoemarto
Jurnal Kimia dan Kemasan Bulletin Penelitian Vol. 25 No. 3 Desember 2003
Publisher : Balai Besar Kimia dan Kemasan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (6916.8 KB) | DOI: 10.24817/jkk.v0i0.3276

Abstract

Kemasan Anti-Kuman Untuk Melindungi Produk Pangan dari Kontaminasi Mikroba
Modifikasi Atmosfir Dalam Pengemasan (MAP) Untuk Produk Hortikultura Segar Dan pengaruhnya Terhadap Pertumbuhan Patogen Triyanto Hadisoemarto
Jurnal Kimia dan Kemasan BULLETIN PENELITIAN VOL. 25 NO. 2 AGUSTUS 2003
Publisher : Balai Besar Kimia dan Kemasan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24817/jkk.v0i0.4696

Abstract

Mutu produk hortikultura segar sangat tergantung pada proses pemilihan dan tingkat kehati-hatian dalam penanganan produk yang baik. Beberapa diantaranya yaitu cara panen pada tingkat kematangan optimal,  minimasi kerusakan fisik akibat perlakuan yang kurang baik, mengurangi infeksi mik:roba melalui sanitasi yang baik; serta menjaga kondisi penyimpanan optimum merupakan ha! penting dalam mempertahankan mutu produk pasca panen. Apabila hal utama tersebut telah dilaksanakan, maka langkah selanjutnya dalam menjaga mutu produk hotikultura segar dapat dilakukan melalui modifikasi atmosfir di sekeliling produk, yaitu dengan modifikasi atmosfir dalam pengemasan (MAP).Tulisan berikut mengulas tentang pengaruh dari teknologi ini terhadap pertumbuhan patogen yang mungkin terdapat di dalam produk hortikultura segar.
Modifikasi Atmosfir Dalam Pengemasan Untuk Daging Segar Triyanto Hadisoemarto
Jurnal Kimia dan Kemasan BULLETIN PENELITIAN VOL. 23 NO. 1 JUNI 2001
Publisher : Balai Besar Kimia dan Kemasan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24817/jkk.v0i0.4785

Abstract

Modified Atmosphere Packaging (MAP) is the enclosure of meat in high gas barrier materials, in which the gaseous environment has been changed especially to maintain the colour of meat and reduce microbiological growth - with the intent of extending shelf life.MAP which has been applied commercially to fresh meat may be devided into two basic techniques, high oxygen MAP and low oxygen MAP. The shelf life and safety of fresh meat in this packaging method is influenced by a number of factors, namely the nature of meat, the gaseous environment inside the package, the nature of the package, the storage temperature, and the packaging process and machinery. 
Optimasi Ukuran KKG Sebagai Kemasan Transpor Triyanto Hadisoemarto
Jurnal Kimia dan Kemasan BULLETIN PENELITIAN VOL. XXI NO. 1 APRIL 1999
Publisher : Balai Besar Kimia dan Kemasan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (4012.334 KB) | DOI: 10.24817/jkk.v0i0.5157

Abstract

Redesign of the existing transport corrugated box from its initial dimension of 504x404x202 mm consisting (5x4) primary packages of 1 liter liquid product, has been carried out to minimize the use of raw material, to maximize the pallet efficiency, and to improve its ability to withstand the laboratory scale of transportation simulation tests.The results indicate that all of those three purposes can already be achieved mainly by changing the formation of the primary packages in the box, i.e. from one stack (5x4) into two stacks 2(5x2). However, the best result is shown by the two stacks 2(4x2) of primary packages within the box having dimension of 404x205x395 mm.
Asesmen Siklus Keberadaan(Life Cycle assesment) Dalam Industri Kemasan Triyanto Hadisoemarto
Jurnal Kimia dan Kemasan BULLETIN PENELITIAN VOL. XIX NO. 3 DESEMBER 1997
Publisher : Balai Besar Kimia dan Kemasan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (3298.335 KB) | DOI: 10.24817/jkk.v0i0.5111

Abstract

Based on its breadth approach of the study, the life cycle assessment (LCA) concept can be used as a reliable management tool to develop a better understanding of the environmental aspects of the activities. The concept of LCA has been applied to a variety of products, processes and services for a number of reasons, such as organisation policy development, product improvement and waste management. This paper provides the basic concept of life cycle assessment and illustrates its application in the packaging industry.
Penyerap Oksigen Dan Aplikasinya Dalam Sistem Pengemasan Untuk Memperpanjang Umur Simpan Produk Pangan Yang Dikemas Triyanto Hadisoemarto
Jurnal Kimia dan Kemasan BULLETIN PENELITIAN VOL. 25 NO. 2 AGUSTUS 2003
Publisher : Balai Besar Kimia dan Kemasan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24817/jkk.v0i0.4693

Abstract

Oksigen dikenal sebagai salah satu unsur penyebab berbagai jenis kernsakan produk pangan dalam kemasan.diantaranya pertumbuhan mikroba, denaturasi vitamin, kerusakan pigmen, proses pencoklatan ensimatik, berkurangnya aroma, serta oksidasi lemak yang berakibat produk pangan menjadi tengik. Laju dan kelangsungan reaksi sangat tergantung pada konsentrasi oksigen yang tersedia dalam ruang seputar produk. Penyerap oksigen merupakan  sarana yang tersedia secara komersial dan paling efektip dalam mengurangi atau bahkan menghilangkan oksigen yang ada di ruang kosong dalam kemasan. Penyerap oksigen berbasis serbuk besi adalah yang paling umum digunakan, terdiri atas serbuk besi dan berbagai jenis katalisator untuk mengawali reaksi dengan oksigen yang terdapat di dalam kemasan, yang akan mencegah terjadinya oksidasi komponen produk pangan yang dikemas. Terdapat pula beberapa jenis penyerap oksigen berdasarkan sistem oksidasi lainnya, dengan berbagai kelebihan dan kekurangan, namun masih belum banyak diterima pasar.
Co-Authors Hendartini Hendartini Nina Elyani Wiwik Pudjiastuti zoherly Zoherly