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REKAYASA MESIN PENCETAK BUTIR BERAS SIMULASI DARI MATERI TANAMAN HUTAN Hendrawan, Iyus; Sutrisno, Sutrisno; Hariyadi, Purwiyatno; Purwanto, Y Aris; Hasbullah, Rokhani
Jurnal Penelitian Hasil Hutan Vol 33, No 3 (2015): Jurnal Penelitian Hasil Hutan
Publisher : Pusat Penelitian dan Pengembangan Hasil Hutan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20886/jphh.2015.33.3.235-246

Abstract

Indonesia kaya akan aneka sumber karbohidrat non-beras, termasuk di dalamnya tumpang sari tanaman hutan. Bulir beras simulasi (Simulated Rice Grain/SRG) dibuat dari bahan tepung aneka sumber karbohidrat non-beras dengan pendekatan sifat fisiko kimia tepung dan bulir beras varietas Ciherang. Penelitian bertujuan untuk merancang bangun mesin pencetak SRG berbahan baku campuran tepung hasil tumpang sari tanaman hutan. Perancangan mesin pencetak SRG didekati melalui kriteria perancangan, analisa desain, desain fungsional dan proses manufaktur, mesin ini diuji coba dengan menggunakan bahan campuran terbuat 30% pati garut, 42 % tepung tales beneng dan 28% tepung sorgum. Hasil rekayasa mesin pencetak SRG mempunyai dimensi ruang pencentak 6,8 x 2,2 x 5,06 mm , rasio pemampatan  1,9-2,3, kekuatan tekan 600 N. Sudut luncur pengumpan 70o, lama tekan pencetakan  0-5000 mikrodetik, kapasitas 900 bulir per jam dan temperatur bantalan ruang cetak 25-80 oC. Pengujian mesin pencetak menghasilkan bulir SRG dengan panjang 7,1 mm, tebal 2,8 mm, bentuk agak bulat, kekerasan bulir 0,1–2 N, massa jenis SRG 620-770  kg/m3 dan bobot  17,5-29 g per 1000 butir.
Proses Pengolahan Beras Pratanak Memperbaiki Kualitas dan Menurunkan Indeks Glikemik Gabah Varietas Ciherang (Parboiled Rice Processing Improve Quality and Reduce Glycemic Index of Paddy cv. Ciherang) Susilo, Nurman; Hasbullah, Rokhani; Sugiyono, Sugiyono
JURNAL PANGAN Vol 22, No 3 (2013): PANGAN
Publisher : Perum BULOG

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (669.957 KB) | DOI: 10.33964/jp.v22i3.92

Abstract

Proses pratanak bertekanan dapat memperbaiki kualitas dan menurunkan indeks glikemik beras. Penelitian ini bertujuan, mengkaji pengaruh tekanan pengukusan terhadap kualitas fisik dan komposisi kimia beras pratanak serta sifat organoleptik nasi pratanak, menguji indeks glikemik nasi pratanak pada berbagai tekanan pengukusan. Penelitian dilakukan menggunakan Rancangan Acak Lengkap dengan 4 perlakuan tekanan pengukusan yaitu 0,8 kg/cm2 (110oC), 1,5 kg/cm2 (122oC), 2 kg/cm2 (127oC) dan 2,5 kg/cm2 (132oC) dan 4 kali ulangan. Hasil penelitian menunjukkan bahwa proses pratanak bertekanan dapat memperbaiki kualitas fisik beras yaitu meningkatkan 20,71 persen butir utuh, menurunkan 15,11 persen butir patah, menurunkan 0,16 persen butir menir dan meningkatkan 6,43 persen rendemen, namun belum mampu meningkatkan butir kepala. Proses pratanak bertekanan juga mampu merubah komposisi kimia seperti, meningkatkan 0,38 persen lemak, meningkatkan 0,19 persen abu, meningkatkan 4,21 persen amilosa dan meningkatkan 0,95 persen pati resisten, namun menurunkan 0,01 persen karbohidrat dan menurunkan 0,55 persen protein . Panelis menyukai sifat organoleptik aroma dan tekstur beras pratanak, namun relatif agak suka terhadap warna dan rasa. Perlakuan pratanak dengan tekanan pengukusan 2,0 kg/cm2 (127oC) mampu menurunkan indek glikemik dari 48,18 menjadi 35,52 dan tekanan pengukusan 0,8 kg/cm2 (110oC) mampu menurunkan indeks glikemik dari 48,18 menjadi 44,88.kata kunci: padi, beras pratanak, tekanan pengukusan, indeks glikemikPressure parboiling process can improve the quality and reduce glycemic index of rice. The parboiled rice would be suitable to be consumed by diabetes sufferer. The research was aimed to study the effect of steaming pressure on physical quality, chemical composition and organoleptic properties and to evaluate the glycemic index of parboiled rice at various steaming pressure. The study was conducted using a completely randomized design with 4 treatments of steaming pressure i.e. 0.8 kg/cm2 (110o C), 1.5 kg/cm2 (122o C), 2.0 kg/cm2 (127o C) and 2.5 kg/cm2 (132o C) and 4 replications. The results showed that the pressure parboiling process could improve the physical quality i.e. the increase of the whole grain 20.71 percents, reduced broken 15.11 percents, reduced small broken 0.16 percents and increased yield 6.43 percents. Pressure parboiling process was also able to change chemical compositions i.e. increased fat 0.38 percents, increased ash 0.19 percents, increased amylose 4,21 percents,increased amylase resistant starch 0.95 percents, reduced carbohydrate 0.01 percents and reduced protein 0.55 percents. Organoleptic properties of parboiled rice were relatively preferred in terms of aroma and texture, but rather less preferred in the cases of color and flavor. Pressure parboiling rice with 2.0 kg/cm2 steaming pressure (127o C) could reduce the glycemic index from 48.18 to 35.52, while the steaming pressure of 0.8 kg/cm2 (110o C) could reduce the glycemic index from 48.18 to 44.88. 
TEKNOLOGI PENGOLAHAN BERAS KE BERAS (Rice to Rice Processing Technology) Hasbullah, Rokhani; Bantacut, Tajuddin
JURNAL PANGAN Vol 16, No 1 (2007): PANGAN
Publisher : Perum BULOG

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (935.433 KB) | DOI: 10.33964/jp.v16i1.273

Abstract

Banyakpermasalahan yangdihadapidalam proses pengolahan gabah ke beras, namun demikian berbagai teknologi terus dikembangkan untuk meminimalkan kehilangan dan meningkatkan kualitas produk beras. Seiiring dengan bertambahnya jumlah penduduk, meningkatnya tingkat pendidikan dan pendapatanmaka polakonsumsi masyarakatberobah dan menuntut pangan (beras) yang bermutu baik. Tulisan ini membahas tentang teknologi pengolahan beras ke beras yang meliputi kebutuhan mesin, level teknologi, kapasitas dan konfigurasi mesin yang dapat dijadikan pertimbangan bagi para investor yang tertarik untuk mendirikan usaha pengolahan Beras ke Beras (BKB). Hasil yang dapat disimpulkan adalah bahwa masalah kualitas merupakan hal penting yang harus segera diperbaiki. Industri pengolahan BKB diharapkan dapat menjadi solusi dalam memperbaiki kualitas perberasan nasional sekaligus meningkatkan nilai tambah perberasan di Indonesia.
Transportasi Sungai: Upaya untuk Meningkatkan Efisiensi Pengadaan, Penyimpanan dan Distribusi Gabah/Beras Hasbullah, Rokhani; Patiwiri, Abdul Waries
JURNAL PANGAN Vol 18, No 1 (2009): PANGAN
Publisher : Perum BULOG

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (678.921 KB) | DOI: 10.33964/jp.v18i1.196

Abstract

Sejak dahulu kala sungai merupakan sarana aktivitas manusia dalam kehidupan sehari-hari seperti untuk mencuci, mandi, irigasi, pengangkutan dan pelayaran atau transportasi. Sebagai jalur transportasi, peran sungai-sungai di Indonesia nampaknya mulai ditinggalkan dan bergeser ke transportasi moda darat karena adanya anggapan bahwa jalur darat lebih cepat dibandingkan dengan transportasi sungai. Apalagi, pemerintah lebih memprioritaskan peningkatan sarana dan prasarana jalur darat. Akibatnya, wilayah-wilayah di jalur sungai agak tertinggal perkembangannya dan berdampak terhadap jasa sungai yang merupakan mata pencaharian hidup sebagian masyarakat di sekitar aliran sungai. Dalam menghadapi krisis energi, potensi sungai perlu mendapatkan perhatian baik sebagai transportasi sungai, sumber energi alternatif, kelestarian lingkungan maupun manfaat lainnya. Semestinya kita dapat belajar dari Thailand yang cukup piawai dalam memanfaatkan sungai, tidak hanya sebagai transportasi tetapi juga sebagai obyek wisata yang menarik.
Teknik Penanganan Pascapanen Padi untuk Menekan Susut dan Meningkatkan Rendemen Giling (Post Harvest Handling Technique to Reduce Losses and Increase the Milling Yield) Hasbullah, Rokhani; Dewi, Anggitha Ratri
JURNAL PANGAN Vol 21, No 1 (2012): PANGAN
Publisher : Perum BULOG

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1162.627 KB) | DOI: 10.33964/jp.v21i1.90

Abstract

Solusi bijak untuk mengatasi kekurangan beras adalah dengan memaksimalkanproduksi beras dalam negeri, diantaranya dengan menekan susut pasca panen dan meningkatkan rendemen giling. Penelitian ini bertujuan untuk mengkaji teknik penanganan pascapanen terutama perontokan dan penggilingan padi varietas Ciherang, Hibrida, dan Cibogo. Perontokan padi dilakukan dengan tiga metode perontokan: (i) digebot; (ii) pedal thresher; dan (iii) power thresher. Penggilingan padi dilakukan menggunakan tiga konfigurasi penggilingan mesin yang berbeda: (i) dua kali pecah kulit dan dua kali sosoh (2H-2P); (ii) satu kali pengupasan kulit, satu kali pengayakan (separator), dan satu kali penyosohan (H-S-P); dan (iii) satu kali pengupasan kulit, dua kali pengayakan dan dua kali penyosohan (H-2S-2P). Hasil penelitian menunjukkan bahwa jumlah butir gabah per malai pada varietas hibrida adalah 303 butir, paling tinggi diikuti ciherang (158 butir) dan cibogo (130 butir). Namun demikian, varietas hibrida memiliki berat seribu butir paling rendah (28,6 g) dibandingkan ciherang (29,7 g) dan cibogo (30,4 g). Penggunaan power thresher mampu menekan susut perontokan dari 3,31–4,35 persen (dengan alat gebot) menjadi 0,49–1,21 persen dan menghasilkan gabah dengan persentase keretakan butiran gabah yang paling rendah. Rendemen giling padi varietas cibogo (67,81 persen) lebih tinggi dibandingkan varietas ciherang (62,61 persen) dan hibrida (60,78 persen). Konfigurasi penggilingan H-2S-2P menghasilkan susut penggilingan terendah yaitu 2,52 persen dan mampu meningkatkan derajat sosoh dan tidak mempengaruhi rendemen giling. The best solutions to overcome the shortage of national rice production is by applying good postharvest handling practices to reduce losses and increase the milling yield. This study aims to assess postharvest handling of several varieties of paddy, especially threshing and milling. Threshing of paddy is done by three methods: (i) manually or “gebot”; (ii) using pedal threshers; and (iii) using power threshers. Milling of rice is done using three milling configurations: (i) twice paddy husking and twice rice polishing (2H-2P); (ii) once paddy husking, once paddy separation and once rice polishing (HSP); and (iii) once paddy husking, twice paddy separation and twice rice polishing (H-2S-2P). The results show that the highest number of grains per paddy panicle is 303 grains for Hybrid varieties followed by Ciherang (158 grains) and Cibogo (130 grains). However, Hybrid variety has the lowest weight of thousand grains (28.6 g) compared to Ciherang (7.29 g) and Cibogo (4.30 g). The use of power thresher is able to reduce paddy losses from 3.31 to 4.35 percent (for manual threshing or gebot) to be 0.49 to 1.21. The use of power thresher also reduces the percentage of grain cracking. The milling yield of Cibogo variety is the highest (67.81 percent) compared to Ciherang variety (62.61 percent) and Hybrid variety (60.78 percent). Milling configuration of H-2S-2P is the best performance of rice milling processing; resulting the lowest milling losses (2,52 percent) and increasing the polish degree (100 percent) and does not affect the milling yield of rice (66,22 percent). 
Deteksi Cepat Viabilitas Benih Padi Menggunakan Gelombang Near Infrared dan Model Jaringan Saraf Tiruan Firdaus, Jonni; Hasbullah, Rokhani; Ahmad, Usman; Suhartanto, M. Rahmad
Jurnal Penelitian Pertanian Tanaman Pangan Vol 33, No 2 (2014): Agustus 2014
Publisher : Pusat Penelitian dan Pengembangan Tanaman Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (457.799 KB) | DOI: 10.21082/jpptp.v33n2.2014.p77-86

Abstract

Viability is an important component of seed quality, which could be detained by germinating the seeds. Currently testing the seed viability of rice takes a long time (5-14 days), so it becomes a limiting factor in the seed production process. An alternative method for rapid seed viability detection is using the Near Infrared (NIR) spectra and using artificial neural network (ANN) as a data processing system. This research was aimed to study the use of NIR spectra and ANN to predict the viability of rice seeds. NIR reflectance (1,000-2,500 nm) of a Ciherang rice seed samples (40 grams), was used as the input data to develop the ANN model. A total of 60 samples were subjected to accelerated aging to obtain various levels of germination. The development of ANN models was done through calibration and validation of NIR spectra to the viability parameters. As ANN input, NIR reflectance of seed sample was given pretreatment data such as normalization, first derivative, second derivative, standard normal variate (SNV) and principal component analysis (PCA). The results showed that longer accelerated aging caused a decrease in seed viability. This was also indicated by the decrease in soluble protein and an increase in free fatty acids. The intensity of the NIR absorbance spectra also showed the same in the absorption region of soluble protein and free fatty acids. The best ANN models to predict the germination was 10PC-5-3 ANN with the SNV NIR reflectance used as the input data. Coefisien correlation of the validation was 0.8947, the value of ratio performance deviation was 2.2359 and the standard error performance was 9.9233%. The use of NIR spectra and ANN was potentially useful to perdict the viability of rice seeds more rapidly.
Aktivitas antibakteri asap cair dan daya awetnya terhadap bakso ikan Ita Zuraida; Rokhani Hasbullah; . Sukarno; Slamet Budijanto; Sulusi Prabawati; . Setiadjit
Jurnal Ilmu Pertanian Indonesia Vol. 14 No. 1 (2009): Jurnal Ilmu Pertanian Indonesia
Publisher : Institut Pertanian Bogor

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Abstract

The study were investigated antibacterial activity of liquid smoke from coconut shell and its applications of fishball at room temperature (27-28°C) and refrigeration temperature {4±1°C). The Minimum Inhibitory Concentration (MIC) of liquid smokel against Pseudomonas aeruginosa and Staphylococcus aureus were determined using broth or agar dilution methods. liquid smoke showed bactericidal effects with P. aeruginosa than S. aureus. MIC of liquid smoke was 0.40°/o against S. aureus and 0.22°/o against P. aeruginosa. Trial in fishball, showed that boiling in 2.5% liquid smoke and storage at 27-28°C and 4±1°C were inhibited the growthof total bacteria and increased shelflife 16 hours and 8 days than no treatment (based on SNI 01-3819-1995), respectively, and retarded the increased in pH and moisture content after storage. The results indicated thatliquid smoke was an effective inhibitor of fishball spoilage. 
Kajian Keamanan Asap Cair Tempurung Kelapa untuk Produk Pangan Slamet Budijanto; Rokhani Hasbullah; Sulusi Prabawati; Setiadjit Setiadjit; Sukarno Sukarno; Ita Zuraida
Jurnal Ilmu Pertanian Indonesia Vol. 13 No. 3 (2008): Jurnal Ilmu Pertanian Indonesia
Publisher : Institut Pertanian Bogor

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Abstract

The objective of this research was to study the food safety od coconut shell liquid smoke for food products by acute toxicity test and identification of volatile compounds by means of Gas Chromatography- Mass Spectroscopy (GC-MS).Keyword: acute tixicity, coconut shell liquid smok, food safety, GC-MS, volatile compound 
Pencegahan Kerusakan Fisiologis Belimbing (Avverhoa carambola) dalam Rantai Pasok dengan Optimisasi Model Kombinasi Perlakuan Air Panas dan CaCl2 Menggunakan Response Surface Method . Sutrisno; Emmy Darmawati; Rokhani Hasbullah; Harli Prawaningrum
Jurnal Ilmu Pertanian Indonesia Vol. 18 No. 1 (2013): Jurnal Ilmu Pertanian Indonesia
Publisher : Institut Pertanian Bogor

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Abstract

Starfruits is one of exotic tropical fruits that have increasing its popularity both for domestic and global market due to its unique shape and taste, as well as their nutrition values. However, this fruit is considered perishable product with short self-life, thus the proper post harvest treatment should be done to prevent their quality after harvest. In general, the objective of this research was to determine optimum treatment of hot water treatment (HWT) and immersion period in CaCl2 solution using response surface method (RSM) for post harvest handling of starfruits in order to maintain its quality during storage. Among quality parameters tested, weight loss and hardness were found as the most responsive to the combination treatment. Parameter of weight loss rate showed a maximization response with stationary point of HWT’s temperature of 42 °C, expose period for 42 minutes, and immersion period in CaCl2 solution for 38 minutes with respond point of weight loss was 3.74%. Meanwhile, the hardness parameter achievement was the minimum with stationary point of HWT’s temperature of 48 °C, expose period for 35 minutes, and immersion period in CaCl2 solution fpr 35 minutes resulted respond point of hardness of 0.63 Newton. Interest level from the panelist were color, taste, texture and aroma, respectively, whereas the treatment combination that accepted by panelist were (45 °C, 65', 40'), (45 °C, 40', 15'), and (45 °C, 40', 40’).
Model Pendampingan UMKM Pangan Melalui Inkubator Bisnis Perguruan Tinggi Rokhani Hasbullah; Memen Surahman; Ahmad Yani; Deva Primadia Almada; Elisa Nur Faizaty
Jurnal Ilmu Pertanian Indonesia Vol. 19 No. 1 (2014): Jurnal Ilmu Pertanian Indonesia
Publisher : Institut Pertanian Bogor

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Abstract

Business incubator in Indonesia has not developed yet as in developed countries. It is caused by a lack of support from the government and the lack of a model of the concept of business incubation as a reference. This study aimed to develop a mentoring model for food processing SMEs through the Business Incubator in higher education. Research was conducted at several Business Incubators belong to universities by interviewing managers and tenants of the business incubators that have focus on the food processing sector. Data were analyzed using Analytical Hierarchy Process (AHP) and SWOT. The results showed that the most effective incubation models for the food processing SMEs is a model of mentoring participatory. SMEs tenants should be involved in any decision-making process and are actively involved in discussions about their business problems and solutions to overcome their problems. Incubation of tenants is carried out for three years covering the stage of pre incubation, incubation and post-incubation. The main program of incubation for SMEs include technical and managerial training, simple accounting, preparation of business plan, facilitating access to capital and marketing.
Co-Authors . Setiadjit . Sukarno . Sutrisno Abdul Waries Patiwiri Achmad Fitrah Maulidin Adhitya Yudha Pradhana Agus Sutejo Ahmad Yani Ahmad Yani Ali Parjito Amzul Rifin Andi Suryadi Anggitha Ratri Dewi Arief Daryanto Arif Imam Suroso Arif Suroso Aris Purwanto Astu Unadi Budi Nurtama Budi Rahardjo Cicih Sugianti Dadang . Deasy Fitriani Desy Nofriati Desy Nofriati Deva Primadia Almada Dikky Indrawan Dondy A Setyabudi Dondy A Setyabudi DS Priyarsono Dwi Zuwarman Edi Suryanto Edy Hartulistiyoso Eka Priyana Elisa Nur Faizaty Elpodesy Marlisa Emmy Darmawati Eti Rohaeti Fahim M Taqi Firdaus, Jonni Graita Gaiety Jatmiko Harli Prawaningrum Hasniar . Heriyanto S Soba I Wayan Astika I Wayan Budiastra Idham Sakti Harahap Iriando Wijaya Ita Zuraida Iyus Hendrawan Jeffrey Fransiscus Juniska Muria Sariningpuri Kaltika Setya Utami Sumariana Khoirul Mukhtarom Leopold Oscar Nelwan Lidya Susanti Lilik Pujantoro Eko Nugroho Machfud Machfud Maya Wulan Arini Memen Surahman Mohamad Rahmad Suhartanto MUHAMMAD YUSUF ANTU Muhammad Yusuf Antu nFN Setyadjit nFN Sukarno Nunung Nuryartono Nurhayati Nurhayati Nurman Susilo Nurul Imamah Okky Setyawati Dharmaputra Parlaungan Adil Rangkuti Patiwiri, Abdul Waries Pramita Riskia D. P Prori Vitaliano Latief Purwiyatno Hariyadi Renny Anggraini Ridwan Rachmat Rimba Lestari Rio Viryawan Riska Indaryani RIZAL SYARIEF Rizal Syarief Rizal Syarief Rofika Rochmawati Ruri Wijayanti Sahara Sahara Setiadjit Setiadjit Slamet Budijanto Sugiyono Sugiyono Sugiyono Sugiyono Sukarno Sukarno Sulusi Prabawati Suparlan . Suroso . Susi Lesmayati Susilo, Nurman Sutrisno , Sutrisno - Sutrisno Mardjan Sutrisno Sutrisno Sutrisno Sutrisno Sutrisno, Sutrisno Tajuddin Bantacut Tri Yulni Usman Ahmad Warji Warji