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All Journal Jurnal Industri Hasil Perkebunan Warta IHP (Warta Industri Hasil Pertanian) Jurnal Riset Teknologi Industri

Agus Sudibyo

Balai Besar Industri Agro

Author-ID : 3058377

Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Environmental Science Industrial & Manufacturing Engineering Mechanical Engineering

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EFFECT OF PROCESSING TECHNIQUES ON FLAVOUR AND CHARACTERISTICS OF COCOA PROCESSED AND CHOCOLATE PRODUCTS. (Pengaruh Cara Pengolahan Terhadap Citarasa dan Karakteristik Produk Olahan Kakao dan Cokelat) Agus Sudibyo
Jurnal Industri Hasil Perkebunan Vol 12, No 1 (2017): Jurnal Industri Hasil Perkebunan Volume 12 No. 1 Juni 2017
Publisher : Balai Besar Industri Hasil Perkebunan

Flavour is important factor and central to acceptability of cocoa products such as chocolate and contributes to determining the quality. The quality of chocolate flavour is influence by several variable factors since in the stage of post-harvest treatments and handling till in manufacturing process. The aim of this paper was review and discuss all relevant studies in relation to cocoa beans and chocolate production, and identify their influence of processing techniques on flavour and characteristics of the cocoa processed products. This information hopefully has potential benefits on the making process of a chocolate manufacture.Keywords: cocoa, processing technique, flavour, characteristic, chocolate.ABSTRAK. Citarasa merupakan salah satu faktor penting dan sebagai salah satu pusat penerimaan produk olahan kakao seperti cokelat dan berkontribusi dalam penetapan mutu. Mutu citarasa produk cokelat dipengaruhi oleh beberapa variabel faktor, sejak pada tahap penanganan pasca-panen hingga tahap proses pengolahan di pabrik. Tulisan ini disajikan bertujuan untuk mengulas dan membahas serta mendiskusikan semua hasil studi yang pernah dilakukan, yang berhubungan dengan biji kakao dan produksi cokelat serta mengidentifikasi pengaruh cara pengolahannya terhadap citarasa dan karaketeristik produk olahan kakao. Informasi ini diharapkan mempunyai potensi yang bermanfaat pada proses pengolahan kakao di pabrik cokelat.Kata kunci : kakao, cara pengolahan, citarasa, karakteristik, cokelat.

(Shelf-life Prediction of Instant Coffee Using an Accelerated Storage Study with Arrhenius Kinetics Model) Agus Sudibyo; Tiurlan F. Hutajulu; Setyadjit -
Warta Industri Hasil Pertanian Vol 27, No 01 (2010)
Publisher : Balai Besar Industri Agro

Instant coffee is one of Indonesia's processed food product, that can be easily undergo a reduction in quality caused by adsorb of moisture. Nowadays, consumers demand products with good appearance, texture, taste and flavor whilst keeping their nutritional value. In order to meet consumers expectations for high-quality products, food industries must be conducted shelf-life studies that many times include the assessment of several analytical and sensory properties. Shelf-life dating using arrhenius method is one of an accelerated shelf-life test. The purpose of this study were to observe initial instant coffee characteristics, to observe the changes of quality during storage, to determine the quality critical point parameter for the product and the prediction of shelf-life of the product using arrhenius kinetics method based on its quality control parameters. In the present study it was found that during storage of the product, moisture content and brightness level color value of the product aroma have decreased; and sensory evaluation based on volatile reducing substance (VRS) value and boiled coffee aroma. Critical parameter for this study is moisture content with the value of critical point for moisture content is 17.98%. Calculation based on Arrhenius kinetics equation at 30oC, RH 70% revealed a present of shelf-life for 588 days, at 45oC & RH 70% revealed a present of shelf-life for 398 days, and at 50oC & RH 70% revealed to make present of shelf-life for 352 days.

(Study on Extraction of Theobromine from Cacao seed) Lukman Junaidi; Agus Sudibyo; Hendarti -
Warta Industri Hasil Pertanian Vol 24, No 01 (2007)
Publisher : Balai Besar Industri Agro

Study on Extraction of Theobromine from Cacao seed has been conducted. The study is aimed at evaluating the extraction of theobromine effectiveness using Pavia Method and the modification of Pavia Method. The modification of Pavia Method was based on variation of MgO level and variation of organic solvent used. The variation of MgO level were 6 gr, 3 gr, and 0 gr, and the variation of organic solvent used were etanol, chloroform, and etyl acetate. The result of study showed that there was no significance influence of variation of MgO level on the weight and concentration of theobromine extracted. While the variation of organic solvent used showed significance influence to the weight and concentration of theobromine extracted. The best extraction result was obtained when using ethanol when using ethanol as an organic solvent.

(Technical and Engineering Design of Granulated cocoa for small scale industry) Agus Sudibyo; Eddy Sapto Hartanto; Aan Yulistia
Warta Industri Hasil Pertanian Vol 15, No 1-2 (1998)
Publisher : Balai Besar Industri Agro

The cacao production in Indonesia was increased very rapidly in the last five years. However, almost all of the cacao production in Indonesia was exported as cacao bean, meanwhile there were only a few of cacao processing industry top process the cacao bean become chocolate products. These condition was not advantaging for cacao and chocolate industry development, because the added value of cacao bean was small. Therefore, it was needed a strategic development of cacao products. In this case , divesrsification of cacao products for small scale industry was one of the alternative strategic for cacao product development. The study aimed at designing and engineering a set of equipment for small scale industry and material formulation for grain chocolate production. It was concluded that designing and engineering a set of grain chocolate equipment could be implementation for small scale industry by modification. The capacity of cacao granulator ia 4,16 kg per hour. Efficiency of the granulator is 74,8% and the temperature in the cooling tunnel is 10 - 12 C. The grain cocoa product is fullfilled the requirement of Indonesia National Standard (SNI), however the texture and appearance is still have to be improved.

(Vitamin E from Palm Oil its Nutritional Properties) Agus Sudibyo
Warta Industri Hasil Pertanian Vol 13, No 1-2 (1996)
Publisher : Balai Besar Industri Agro

Vitamin E can be derived from palm oil as a mixture of alpha tocopherol and tococtrienols.As a minor components,vitamin E have traditionally been the most interesting.It does not only posses antioxidant properties which is important for enhancing the stability of the oil against oxidation but also possess physiological properties that are presentlygaining much prominence in biomedical applications.Some studies indicated that tocotrienols were more efficient than tocopherol in terms of hypocholesterolemic,anti-cancer and antioxidant properties.This artcle reviews characterization and production of vitamin component,nutrional properties,and potential applications of vitamin E from palm oil in the food and pharmaceutical industries.

(A study on microencapsulation of pepper oleoresin by using spray drying) Agus Sudibyo; Endah Djubaedah; Suprapto -; Nasyirudin -
Warta Industri Hasil Pertanian Vol 12, No 1-2 (1995)
Publisher : Balai Besar Industri Agro

Microencapsulation of pepper oleoresin was conducted by using spray dryer in which gelatin, Tween 80, sodium alginat and dextrin were the wall material and pepper oleoresin and lecithin were the core material.The influence of solids concentration and drying condition on the product of microencapsulation and the retention of piperine and volatile oil.Drying temperature,however,may decrease the content of piperine and volatile oil in the product microencapsulated.

The Effect of Variety and Methods of Extraction on The Yield and Content of Catechin of Gambir (Uncaria gambir Roxb) Agus Sudibyo; Joseph J; Pardede -; Suprapto -
Warta Industri Hasil Pertanian Vol 5, No 01 (1988)
Publisher : Balai Besar Industri Agro

A research on the effect of varieties and methods of extraction to the yield and content of catechin of gambier has been conducted. Leaves of gambier from Uncaria gambir Roxb and Uncaria payakumbuh were extracted by steaming and boiling for 5-10 minutes, then pressed in 18.000 kg/cm^2 pressure and dried for 3-4 days. The yields of gambier were 6,44-6,47% (steaming) and 4,80-5,00% (boiling) respectively, whereas the catechin content of gambier were 64,45-65,08% (steaming) and 53,24-55,47% (boiling). Methods of extraction by steaming has a higher yield and catechin content than extraction by boiling.

(The Effect of Alkalization and Roasting of Fermented and Unfermented Cacao bean on the Quality and its Flavour Agus Sudibyo; Tiurlan F. Hutajulu; Nirwana Aprianita
Warta Industri Hasil Pertanian Vol 15, No 1-2 (1998)
Publisher : Balai Besar Industri Agro

A study on the effect of alkalization and roasting of fermented and unfermented cacao bean (Theobroma cacao, L) on the quality and its flovor had been conducted. The fermented caco bean used was taken from the estate, while unfermented cacao bean was taken from the farmer. Alkalization was carried out by using sodium and potassium carbonate at 1% and 2% concentration respectively, whereas the roasting process was done at 140 derajat celcius for 30 minutes. The analysis done on the cacao bean included pH, moisture, fat, free fatty acid (FFA), acidity and lipids composition. The result showed that quality of fermented cacao bean from the estate and unfermented cacao bean from the farmer was significantely different. The alkalization and roasting process aould improve the quality of unfermented cacao bean, however, it has affected the lipid composition.

(Study on Green Tea Instant Processing with Kweni Fruit Flavor Extract (Mangifera odorata, Grift) Using Spray Drying) Agus Sudibyo; Setyajid -; Maman Sukiman
Warta Industri Hasil Pertanian Vol 27, No 02 (2010)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32765/warta ihp.v27i02.2616

Study of green tea instant processing with flavor of kweni fruit (Mangifera odorata Grift) using spray drying has been conducted. The objectives of this research were to obtain green tea instant with flavor of kweni fruit as product diversification of green tea and observe the effect of addition of kweni fruit extracted and Arabic gum to maltodextrin ratio toward the quality of green tea instant product. they were two stages of this research, i.e. the previous study and finally the main study. The previous study were ; (1) chemical properties analysis from green tea and kweni fruit including water content, volatile reducing substance (VRS) value, ash content, tannin and catechin, and microorganism contamination in terms of total plate count and colifrom bacteriae; (2) Determination the best condition for green tea extraction and (3) Determination the optimal condition for kweni fruit extraction. Green tea of grade III was extracted using hot water in 90 derajat C during 5, 8 and 11 minutes with green tea and hot water ratio at 10 : 100, 15 :100 and 20 g : 100 ml; while kweni fruit was extracted using etanol 90% concentration during 15, 30, 45 minutes with kweni fruit to etanol ration at 100 : 100, 100 : 200 and 200 g : 100 ml). The main study were green tea processing and product quality evaluation including the yield, water content, VRS value, ash content, tannin content and solution ability and sensory analysis of green tea instant product using hedonic test. The result showed that the addition of flavor extract from kweni fruit in producing green tea instant has given significantly effect to the value of yield, VRS and ash content; however Arabic gum has given signicantly effet to the VRS vale. Generally, organoleptic evaluation showed that panelis more like the taste, aroma and color of the product. The best green tea instant product wih flavor extracted from kweni fruit was obtained from A1B3 treatmnet (Arabic gum to maltodextrin ratio at 9 : 1 and kweni fruit extract concentration 20%) with the yield 7.64% water content 7.14, VRS 7.25 meq/g, ash content 8.72% , tannin conten 8.96% and salvation 89.47%.

(The isolation of beta-carotene component from crude palm oil using absorption method) agus Sudibyo; Suprapto -
Warta Industri Hasil Pertanian Vol 10, No 1-2 (1993)
Publisher : Balai Besar Industri Agro

This report deals with a study on the effect of bleaching earth type used and methods of adding the bleaching earth on the isolation of beta-carotene content from crude palm oil (CPO) using absorption method.The type of bleaching earth used were Master Brand,Champion and Bentonit alam Indonesia,while the bleaching earth concentration used was 15% which given in three methods i.e.first it was given at once addition only, second at twice addition and third at three times addition.It was shown that the combination treatment between Bentonit Alam Indonesia bleaching earth,gave the best result with 55,08% beta-carotene content,11.00% loss quantity of crude palm oil and 55 ppm beta caronete content of crude palm oil after bleaching process.

Co-Authors Aan Yulistia Ade Herman Suherman Arbainah - Dadang Supriatna Dede Abdurahman Dheni Mita Mala Dhiah Nuraini Dwi Sutrisniati Eddy Sapto Hartanto Endah Djubaedah Enny Hawani Loebis Hartrisari - Helmud P. Simanjuntak Hendarti - Indra Neffi Ridwan Joseph J Juli Astuti Lukman Junaidi M Maman Rohaman Maman Sukiman Mirna Isyanti Nami Lestari Nasyirudin - Ngakan T. Antara Nirwana Aprianita Pardede - Ressytustra - Rochimah - Salya Sait Setyadjit - Setyajid - Shinta D. Sirait Sri Esti Rahayu Sukiman, Maman Sumarsi - Suprapto - Susi Yusiana Syarief Bastaman Tachrir Ismail Tita Aviana Tiurlan F. Hutajulu Tiurlan F.Hutajulu Tiurlan Farida Hutajulu

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