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All Journal JURNAL TEKNOLOGI LINGKUNGAN Prosiding SNATIKA Vol 01 (2011) JURNAL PANGAN
Bambang Haryanto
Badan Pengkajian dan Penerapan Teknologi (BPPT), Jakarta
Agriculture, Biological Sciences & Forestry Environmental Science Social Sciences

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Pengkajian Peraturan Bank Indonesia no 9/15/PBI/2007 Tahun 2007 sebagai Pedoman Tata Kelola Teknologi Informasi (IT Governance) Bank Umum di Indonesia Haryanto, Bambang
Prosiding SNATIKA Vol 01 (2011) Vol 1
Publisher : Prosiding SNATIKA Vol 01 (2011)

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Abstract

Tata kelola teknologi informasi merupakan suatu yang penting. Bank Indonesia sebagai regulator bank-bank umum yang beroperasi di Indonesia telah menerbitkan PBI 9/15/2007. Makalah ini mengemukakan hasil penelitian berupa pengkajian terhadap kebijakan dan/atau regulasi PBI 9/15/2007. Sasaran akhir penelitian dimaksud untuk mengemukakan tata kelola teknologi informasi bank umum yang sesuai di Indonesia. Makalah mengemukakan pokok-pokok penyempurnaan PBI 9/15/2007 agar menjadi pedoman tata kelola teknologi informasi handal untuk bank-bank umum di Indonesia. Makalah-makalah berikutnya akan mengemukakan rincian-rincian penyempurnaan yang dimaksud.   Keywords — COBIT , IT GOVERNANCE untuk BANK , Peraturan Bank Indonesia
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 Asbar, Ramlan; Sugiyono, Sugiyono; Haryanto, Bambang
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)) Putu Adi Palguna, I Gusti; Sugiyono, Sugiyono; Haryanto, Bambang
JURNAL PANGAN Vol 22, No 3 (2013): PANGAN
Publisher : Perum BULOG

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (737.685 KB) | 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. 
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) Haryanto, Bambang
JURNAL PANGAN Vol 24, No 2 (2015): PANGAN
Publisher : Perum BULOG

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (775.666 KB) | 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.
PENGARUH USAHA PENGOLAHAN SAGU SKALA KECIL TERHADAP BAKU MUTU AIR ANAK SUNGAI Haryanto, Bambang
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.
Co-Authors Asbar, ramlan Putu Adi Palguna, I Gusti Sugiyono Sugiyono