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(Coconut oil Extraction Using The Intermidiate Moisture Content Technology) Dadang Supriatna; Bakri Rosidi; Hitler Guring Pohan
Warta Industri Hasil Pertanian Vol 17, No 1-2 (2000)
Publisher : Balai Besar Industri Agro

Alternative technology to extract the coconut oil has been improved and investigated. this technology was the intermediate moinsture content (IMC) technology which is suitble for small and medium scale industry. the main product is virgin coconut oil which is to be used for cooking without further chemical treatment and also used in cosmetic and pharmacy industry. the by-product that is low fat dried grated coconut flesh can be used in bakery industry. the observation done were moinsture content of dried grated coconut flesh before pressing, oil yield, oil noisture ontent, free fatty acid (FFA), organoleptic test, and shelf life. the moinsture and oil content of the by-product was also analysed, along with the mass balance, and techno-economic analysis. the result showed that the FFA and moinsture content of the oil met the requirements of the Indonesian National Standars pf cooking oil during 3 monts. storage. the organoleptic test showed that the virgin oil was more acceptable than refined coconut oil that sold in the market. the techno-economic analysis showed that using the capacity of 80 nuts/day, the profit would be Rp. 745,450,- per month, and the pay back period would be 3.24 year.

Analisis Teknik dan Tekno Ekonomi Pengolahan Biomassa Limbah Tandan Kosong Kelapa Sawit (TKKS) Menjadi Pelet sebagai Bahan Bakar Terbarukan Skala Produksi Rizal Alamsyah; Dadang Supriatna
Warta Industri Hasil Pertanian Vol 35, No 1 (2018)
Publisher : Balai Besar Industri Agro

Pelet biomassa tandan sawit kelapa kosong (TKKS) sebagai bahan bakar padat sangat efisien karena mempunyai kandungan energi tinggi, dan memberi kemudahan penyimpanan. Penelitian bertujuan untuk membuat analisis teknik dan keekonomian TKKS sebagai bahan bakar padat Tahapan pembuatan pelet TKKS terdiri dari sortasi, pengeringan, pencacahan, pengecilan ukuran, pengayakan, pengadukan, pemeletan, pendinginan, dan pengepakan. Pelet TKKS selanjutnya diuji mutunya dengan parameter kadar air (%), densitas (m3/kg), kadar abu (%), zat terbang (%), karbon terikat (%), dan nilai kalor (kal/g) dan dibandingkan dengan standar pelet yang ditentukan. serta dilihat kualitas emisi udaranya saat pembakaran. Pelet selanjutnya digasifikasi dan diukur emisi pembakarannya. Hasil uji pelet memenuhi standar yang ditentukan (DIN Enplus, dan EN-B). Kandungan energi pelet biomasa TKKS adalah 16500 kJ/kg (5,5 kali kandungan energi TKKS). Hasil uji emisi pelet memenuhi standar yang ditentukan (KEP-13 / MENLH / 3/1995). Hasil analisis tekno ekonomi menunjukkan bahwa usaha produksi pelet TKKS layak dijalankan dengan parameter NPV sebesar Rp 746.461.783.040,- , IRR 35,63 %, dan Pay back period (PBP) 2,81 tahun. Usaha lebih menguntungkan apabila dijalankan 2 atau 3 shift, dengan IRR untuk 2 shift menjadi 74,72% dan PBP 1,34 tahun. Usaha sangat sensitif terhadap perubahan parameter biaya harga jual produk, rendemen produk dan jumlah hari kerja/tahun.

(The Utilization of Tofu Pressed Cake in The Production of High Dietary Fiber Flour as an Alternative of Functional Food Inggredient) Ahmad Sulaeman; Sulistiani -; Dadang Supriatna
Warta Industri Hasil Pertanian Vol 24, No 02 (2007)
Publisher : Balai Besar Industri Agro

High fiber tofu pressed cake a as by producton manufacturing tofu is posibble to used for raw material on preparing alternative functional food ingredient.This reasearch was designed to study the manufacturing of high fiber flour from tofu pressed cake.The flour flow process chart described as follow.The first flour processed from tofu fresh cake which then dried on drum dryer prior to be milled to become 60 mesh flour.The second one processed from tofu fresh cake which then pressed,sterilized,followed by soaking on sodium metabisulfit 3% for 40 minutes,pressing,freezing,drum drying,and milling to become60 mesh flour.The third one processed from tofu fresh cake which then pressed,sterilized,followed by soaking on sodium metabisulfit 0.1% for 40 minutes,pressing fermentation using neurospora sitophila mould (2,5% for 24 hours),freezing,drum dyring, and milling to become 60 mesh flour.The flour was then analyzed for physico chemical,functional and sencory properties.Soaking in sodium metabisulfit 3% for 40 minutes before drying increase whiteness of flour.Fermentation with neurospora sitophila improve protein digesbility but lower the whitenes.Soaking in sulfit and fermentation increased the flour solubility dietary fiber and descreased unsoluble dietary fiber.The fiber total content in the flour ranged from 46.75 up to 56.24% (db)and the consumption of 25 g of the flour will contribute 50% of the fiber RDA (Recognice Daily Allowance).

Penggunaan Berbagai Cocoa Butter Substitute (CBS) Hasil Hidrogenasi dalam Pembuatan Cokelat Batangan Mirna Isyanti; Agus Sudibyo; Dadang Supriatna; Ade Herman Suherman
Warta Industri Hasil Pertanian Vol 32, No 01 (2015)
Publisher : Balai Besar Industri Agro

Penelitian pemanfaatan Cocoa Butter Substitute (CBS) untuk produk olahan cokelat telah dilakukan. Penelitian ini bertujuan untuk memanfaatkan Cocoa Butter Substitute (CBS) hasil hidrogenasi menjadi cokelat batangan, menganalisis berbagai jenis CBS dalam proses pembuatan cokelat batangan, dan mengetahui tingkat penerimaan konsumen terhadap produk olahan cokelat batangan tersebut. Analisis yang dilakukan dilakukan yaitu : analisis proksimat, titik leleh, profil trigliserida, profil asam lemak, total padatan lemak (SFC), ukuran partikel, informasi nilai gizi, serta masa simpan (akselerasi). Analisis fisiko kimia cokelat batangan menunjukkan kadar air berkisar 0,98-1,36%, kadar abu 1,43-2,37%, protein 1,90-7,05%, lemak 31,1-37,7%, bilangan iod 4,0-16,9 g iod per 100 g, indeks bias 1,4485-1,4545, dan tidak mengandung lemak trans. Titik leleh cokelat batangan berkisar 32°C-40°C. Titik leleh produk cokelat batangan terpilih, Fully Hydrogenated Palm Kernel Stearin (FHPKSt) sebesar 32°C, dengan kandungan lemak padat meleleh mendekati sempurna pd suhu 40°C. Produk cokelat komersial menunjukkan suhu titik leleh yang tinggi, 37°C dan 40°C. Berdasarkan uji organoleptik, produk cokelat batangan CBS yang terpilih adalah jenis FHPKSt menggunakan 30 persen CBS. Jenis CBS yang cocok untuk cokelat batangan adalah jenis Fully Hydrogenated Palm Kernel Stearin (FHPKSt) dengan proses hidrogenasi sempurna. Profil trigliserida cokelat batangan terpilih (FHPKSt) dan cokelat komersial terlihat dominasi TAG LaLaLa, LaLaM, LaMM/LaLaP dan LMM/LaOM dari minyak inti sawit. Ukuran partikel cokelat batangan hasil penelitian lebih kecil dibandingkan cokelat komersial. Masa simpan produk cokelat batangan selama 35 minggu pada suhu 25°C dengan parameter kritis yaitu kadar air.

(The Effect on Temperature and Additing of Corn and Rice to the Quality of The Snack Food Made From By Product of Cracker) Indra Neffi Ridwan; Ella T. Sutrisno; Dadang Supriatna; Hellen Anita Rini
Warta Industri Hasil Pertanian Vol 21, No 02 (2004)
Publisher : Balai Besar Industri Agro

The research on the effect extrusion temperature and addition of corn and rice for the quality of the snack food made from by product of cracker has been conducted. The aim of the research was to study the possibility of use by product of the cracker in producing of the nutritious food product and to give more beneficial or advantage economically to the cracker by product. The research design was the completed randomize design factorially and replicated twice. The temperature variable treatments were 170 C and 180 C respectively, and the comparison of the cracker by product, corn and rice which were 85:10;5, 80:10:10, 75:10:15, 70:10:20, and 65:10:15 respectively. The results indicated that the product which has been made at 180 C extrusion temperature with the comparison of the material 70:10:20 was the best product in term of its characteristic on the linier expansion degree, degree of crispiness, moisture content, protein content, fat content, carbohydrate content and the hedonic test result.

(The Improvement of Hot Oil Immersion Drying (HOID) Method in Coconut Oil Production) Dadang Supriatna; Yang Yang Setiawan
Warta Industri Hasil Pertanian Vol 17, No 1-2 (2000)
Publisher : Balai Besar Industri Agro

Hot oil immersion drying (HOID) of fry dry technology is a method of coconut oil extraction that involves drying the grated coconut kernel by immersion in hot coconut oil and then expelling the oil from the cooked pieces. the technology used was the secound generation, which has been improved from the frist one. the coconut oil can be used as cooking oil without any chemical purification and also to be used in cosmetic and pharmaceutical manufacturing. observation was done on processing technology and techno-economical study. the result showed that the improved technology was more efficient then the frist one and is able to reduce the oil spilled out of the pans which happened in the first generation technology. the coconut oil produced met the FFA and moinsature content requirements of indonesian industrial standard of cooking oil. base on the financial analtysis, conducting this technology commercially at 2000 nuts/day capacity was feasible which will give the internal rate of return (IRR) value at 22.38% and pay back period (PBP) 4.5 years. adding on initial investment of second-generation technology was not influencing the feasibility of the operational

(Coleus amboinicus Lour) (Techno Economic Analysis of Production Unit of Torbangun (Coleus amboinicus Lour) Extraxt Powder) Lukman Junaidi; Tiurlan F. Hutajulu; Dadang Supriatna; Subagja -; Eddy Sapto Hartanto
Warta Industri Hasil Pertanian Vol 27, No 02 (2010)
Publisher : Balai Besar Industri Agro

Torbangun leaves could be extraxted to produce powder whice could be used as a raw material for nutraceutical or medicenal industri. techno economic analysis was conducted to evaluate the financial viability of the production unit of torbangun extract powder. the results of analisis showed that the production unit of torbangun extract powder was very feasible financially. based on the techno economic analysis, the production unit of torbangun extract powder resulted the net present value (NPV) i.e. Rp 650.170.746, internal rate of return (IRR) i.e.36,73% and pay back period i.e. 2,72 years. the break oven point of the production unit of torbangun extract powder was Rp 242.979.681 per year and the based price was Rp 355.239 per kg. the sensitivity analysis showed that the viability of the production unit o torbangun extract powder was very sensitive to the changes in the raw material cost,product price,and yield of the process. on the other hand the changes in the investment cost, electricity, and and working days,ware not sensitive to the viability of production unit of torbangun extract powder.

(The Role, Development and Regulation Of Functional Food) Dadang Supriatna
Warta Industri Hasil Pertanian Vol 23, No 01 (2006)
Publisher : Balai Besar Industri Agro

Recentlly human daily diet tends to chamges not only to consume the nutrious food product but also the nutrious,safety and healthy effect food.The wrong diet manner and wrong diet life style of someone will emerge the degenerative disease such as diabetes melitus,atherosclerosis,cancer,obesity,coronary heart diseases,osteoporosis etc.Functional foods which have the physiological effect on preventing of the diseases and main taing the health have a prospect to be developed.For protectintg the consumer in using or consuming the functional food,it should be made its regulation.

(A Study on The Effect of aw Towards The Crispness and Linear Expansion of Fish Crackers) M Maman Rohaman; Dadang Supriatna
Warta Industri Hasil Pertanian Vol 15, No 1-2 (1998)
Publisher : Balai Besar Industri Agro

The moisture sorption isotherm of fish cracker was determined experimentally. Variant water activity was applied for conditioning fish crackers' moisture content fish yield from these conditions can be plotted to to describe their sigmoid sorption isotherm, which can determine primer and secondary water binding. This research also discussed the relationships among moisture content, crispness intensity and linear expansion. The results showed that the region between primer and secondary water binding for fish cracker are 7,54% and 15,33%. The maximum of its linear expansions is 229,78%, whereas the maximum of its crispness intensity is 1,65. The maximum expansion and cripness can be reached at the level of moisture content of 11,54%.

(Syginum aromaticum L.) (Isolation of Eugenol and Beta Caryophylene From Clove Leaf Oil) Tiurlan Farida Hutajulu; Kurnia Hanafiah; Dadang Supriatna
Warta Industri Hasil Pertanian Vol 24, No 02 (2007)
Publisher : Balai Besar Industri Agro

Clove leaf oil is one of the eugenol and beta-caryophylene source essential oils commonly use for chemicals,farmacies,fragrance,and food inductries. The problem of clove leaf oil is poor quality i.e. low eugenol content and dark brown colour,result in price low price.One alternative of increasing its quality and value is by chemical deterpenation method. This method include aging period treatment after reacted with sodium hydroxide for 12 and 24 hour. Eugenol and beta caryophilene content was analised by gas chromatogrphy.The eugenol content extracted from this method was compared with imported eugenol products i.e.containing 85%-99,2% with 70,09%(v/v) yield,aging of 12 hour result in eugenol content 80%-84% and 50.22% (v/v) yield.This method also result in beta caryophylene extrec as side product, aging of 24 hour result in the highest content of beta caryophylene i.e. 80%-85% with 25,22%(v/v)yield,whereas 12 hour aging result in beta caryophylene content of 62%-64% and 24,01% (v/v) yield.

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