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All Journal IPTEK Journal of Proceedings Series Indonesian Journal of Agricultural Science Jurnal Riset Industri Jurnal Penelitian Karet Journal of Engineering and Scientific Research (JESR) Jurnal Sains dan Kesehatan AGRI-TEK : Jurnal Penelitian Ilmu-ilmu Eksakta
Muslich .
Department Of Agricultural Industrial Technology, Bogor Agricultural University
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Education Engineering Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Medicine & Pharmacology

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EFFECT OF HEAT MOISTURE TREATMENT OF SAGO STARCH ON ITS NOODLE QUALITY Purwani, E .Y.; ., Widaningrum; Thahir, R .; ., Muslich
Indonesian Journal of Agricultural Science Vol 7, No 1 (2006): April 2006
Publisher : Indonesian Agency for Agricultural Research and Development - MOA

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Sago starch has potential as source of flour for noodle. However, noodle made of sago starch has only been limitedly utilized due to the absence of gluten and lack of desired functional properties. Heat moisture treatment (HMT) is a promising technique for improving quality of sago noodle. The objectives of the present work were to study the effect of HMTof sago starch on its noodle quality. Four different origins of sago starch, i.e. Tuni, Ihur, Molat, and Pancasan, were treated with HMT method. HMT was performed by exposing the starch to high temperature (110oC for 16 hours) at moisture content of 25%. Sago starch was then processed into noodle. It was prepared by mixing the sago starch with binder (completelygelatinized starch and additive) into dough. The dough was pressed manually through a container with holes in the base. Noodles strains were steamed for 2 minutes and dried at 50oC in a convection drier. As the control, non-HMT sago starch was used and evaluated. Parameters evaluated were starch properties, physical strength, and cooking and sensory quality of the noodles. Analyses of variance was subjected to allparameters. Research results showed that the starch exposed to HMT changed its pasting profile from initial type A before treated to type B after treated. The noodle quality was also improved. Noodles resulted from starch treated with HMT showed higher firmness and elasticity, but they have lower stickiness compared to those of non-HMT. Less cooking lossand rehydration weight were also found, however, HMT increased cooking time of the noodles. HMT on Pancasan sago starch resulted in noodles which were preferred most by panelists. However, consumer testing is recommended to further validate consumers preferences to the sago starch noodles. The study indicated that sago starch could be potentiallyused as raw material for noodles to increase the consumption of sago-based food.
Kajian Strategi peningkatan kualitas proses dan produk teh ., Marimin; ., Muslich; juwita, mira
Jurnal Riset Industri Vol 1, No 2 (2007): Jurnal Riset Industri
Publisher : Badan Penelitian dan Pengembangan Industri

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2897.024 KB)

Abstract

saat ini indonesia di hadapkan pada harga produk teh yang rendah. Harga jual teh yang murah menyebabkan produsen teh di indonesia mengalami kerugian untuk keterangan lebih lanjut dapat men download file nya
EFFECT OF HEAT MOISTURE TREATMENT OF SAGO STARCH ON ITS NOODLE QUALITY E .Y. Purwani; Widaningrum Widaningrum; R. Thahir; Muslich Muslich
Indonesian Journal of Agricultural Science Vol 7, No 1 (2006): April 2006
Publisher : Indonesian Agency for Agricultural Research and Development

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/ijas.v7n1.2006.p8-14

Abstract

Sago starch has potential as source of flour for noodle. However, noodle made of sago starch has only been limitedly utilized due to the absence of gluten and lack of desired functional properties. Heat moisture treatment (HMT) is a promising technique for improving quality of sago noodle. The objectives of the present work were to study the effect of HMT of sago starch on its noodle quality. Four different origins of sago starch, i.e. Tuni, Ihur, Molat, and Pancasan, were treated with HMT method. HMT was performed by exposing the starch to high temperature (110oC for 16 hours) at moisture content of 25%. Sago starch was then processed into noodle. It was prepared by mixing the sago starch with binder (completely gelatinized starch and additive) into dough. The dough was pressed manually through a container with holes in the base. Noodles strains were steamed for 2 minutes and dried at 50oC in a convection drier. As the control, non-HMT sago starch was used and evaluated. Parameters evaluated were starch properties, physical strength, and cooking and sensory quality of the noodles. Analyses of variance was subjected to all parameters. Research results showed that the starch exposed to HMT changed its pasting profile from initial type A before treated to type B after treated. The noodle quality was also improved. Noodles resulted from starch treated with HMT showed higher firmness and elasticity, but they have lower stickiness compared to those of non-HMT. Less cooking loss and rehydration weight were also found, however, HMT increased cooking time of the noodles. HMT on Pancasan sago starch resulted in noodles which were preferred most by panelists. However, consumer testing is recommended to further validate consumers' preferences to the sago starch noodles. The study indicated that sago starch could be potentially used as raw material for noodles to increase the consumption of sago-based food.
Designing Model for Truck Assignment Problem in Beef Delivery Using DBSCAN Algorithm Paduloh Paduloh; T Djatna; Muslich Muslich; Sukardi Sukardi
Journal of Engineering and Scientific Research Vol. 1 No. 2 (2019)
Publisher : Faculty of Engineering, Universitas Lampung Jl. Soemantri Brojonegoro No.1 Bandar Lampung, Indonesia 35141

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (260.022 KB) | DOI: 10.23960/jesr.v1i2.26

Abstract

In beef route delivery, many logistics companies have problems in making delivery plans correctly. Most logistics companies have a limited number of trucks, but there are shipping schedules, locations and volumes of demand is not fixed, in addition to returning products with various reasons that must be collected. Therefore the purpose of this study is to assign trucks to fulfill all beef delivery activities at a minimum cost. One reason for research on truck assignments in beef delivery is the high cost of shipping because it uses cold chains. This study uses the DBSCAN method to obtain density values based on customer distance to the central warehouse and the number of delivery requests, the data used in this study is the data of product delivery to customers for 6 months. Clustering research results using DBSCAN show the maximum values for epsilon 0.7 and Minpoints 2 are 3 clusters with 6 noises. with these results divided of trucks based on clusters is 2 trucks for the area of Banten, 7 trucks forthe area of Jakarta, Bogor, and Bekasi, 2 trucks for Malang, and Surabaya, and 1 truck for the Bali area and noise or non-permanent delivery.
A system design for cocoa beans transportation of premium products T D M Sari; Y Arkeman; Muslich Muslich; D Taufik
IPTEK Journal of Proceedings Series No 3 (2018): International Conference on Industrial and System Engineering (IConISE) 2017
Publisher : Institut Teknologi Sepuluh Nopember

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (185.973 KB) | DOI: 10.12962/j23546026.y2018i3.3708

Abstract

Premium chocolate product such as praline, chocolate bars, confectionery, and chocolate drink need a premium quality of cocoa beans. Scarcity of sources and less quality in the existing cocoa beans supply chain affecting a sustainable production and increase operational cost. Improvement in cocoa supply chain which is consisting of farmers-farmers group- transporter/logistic provider- agro industry will provide cocoa beans availability and optimum operational cost of premium product-agro industry. Transportation sector which support supply chain has an important role for ensuring the distribution of cocoa beans delivery in time.  The source availability and transportation mode are the requirements that analyzed in Business Process Modelling (BPMN) to minimize transportation cost and maximize quantity of cocoa bean demand. The formulation of those will be optimized by Goal Programming. The results is deviation of transportation cost 2,083 rupiahs per kilogram when supply meets the agro industry demand and there is no deviation of transportation unit when using six unit of truck. It’s reveal that the availability of cocoa bean to meet agro industry demand will give cost efficiency.
KINERJA FAKTIS COKLAT DARI MINYAK JARAK KEPYAR DALAM PRODUKSI SELANG GAS LPG Santi Puspitasari; Muslich Muslich; Yoharmus Syamsu
Jurnal Penelitian Karet JPK : Volume 30, Nomor 1, Tahun 2012
Publisher : Pusat Penelitian Karet - PT. Riset Perkebunan Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/ppk.jpk.v30i1.121

Abstract

Faktis coklat merupakan hasil reaksi vulkanisasi minyak nabati (jarak kepyar) pada suhu 130-160oC. Faktis coklat utamanya berfungsi sebagai bahan bantu olah kompon dan bahan penstabil dimensi pada barang jadi karet. Bahan bantu olah dapat mempermudah pencampuran dengan cara meningkatkan laju dispersi bahan pengisi dan menurunkan energi pengkomponan. Selain itu, faktis coklat dapat mempertahankan dimensi terutama pada barang karet hasil ekstruksi. Pada penelitian akan dipelajari ujicoba faktis coklat dari minyak jarak kepyar dalam pembuatan selang gas LPG. Kompon tanpa dan dengan penambahan faktis coklat komersial digunakan sebagai pembanding. Tahapan penelitian diawali dengan penyusunan formula kompon selang gas LPG kemudian pembuatan kompon selang gas LPG dalam mesin giling terbuka. Kompon yang diperoleh diperam sebelum dibentuk menjadi selang dalam mesin ekstruder. Kompon dicuplik ±150 g untuk uji karakteristik vulkanisasi dan sisanya divulkanisasi dalam autoclave. Selang  LPG hasil vulkanisasi diuji sifat fisika sesuai dengan SNI 06-7213-2006/Amd 1:2008. Hasil penelitian menunjukkan bahwa faktis coklat dari minyak jarak kepyar dapat berfungsi dengan baik sebagai bahan bantu olah tetapi belum mampu mencegah terjadinya dies swell pada selang. Faktis coklat dari minyak jarak kepyar tidak berpengaruh nyata pada hasil uji karakteristik vulknisasi kompon dan sifat fisika selang gas LPG. Hal ini memperkuat fungsi faktis coklat sebagai bahan bantu olah. Secara umum, faktis coklat dari minyak jarak kepyar memiliki kinerja yang setara dengan faktis coklat komersial. Diterima : 12 Maret 2012; Disetujui : 9 Juli 2012 How to Cite : Puspitasari, S., Muslich., & Syamsu, Y. (2012). Kinerja faktis coklat dari minyak jarak kepyar dalam produksi selang gas LPG. Jurnal Penelitian Karet, 30(1), 46-53. Retrieved from http://ejournal.puslitkaret.co.id/index.php/jpk/article/view/121
EVALUASI JENIS BAHAN PENSTABIL DAN KOAGULAN LATEKS PADA SISTEM REAKSI HIDROGENASI KATALITIK LATEKS KARET ALAM SKALA SEMI PILOT Woro Andriani; Santi Puspitasari; Ahmad Nuruddin Zanki Wydiantoro; Muslich Muslich
Jurnal Penelitian Karet JPK : Volume 36, Nomor 1, Tahun 2018
Publisher : Pusat Penelitian Karet - PT. Riset Perkebunan Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/ppk.jpk.v36i1.559

Abstract

Karet alam terhidrogenasi yang dihasilkan dari reaksi hidrogenasi karet alam fasa lateks oleh senyawa diimida berpotensi digunakan sebagai pengganti karet sintetik tipe EPDM. Salah satu faktor penentu keberhasilan pembuatan karet alam terhidrogenasi adalah pemilihan jenis bahan penstabil dan koagulan lateks. Penelitian ini bertujuan untuk mengetahui jenis bahan penstabil dan koagulan lateks yang paling ideal untuk digunakan dalam reaksi hidrogenasi lateks karet alam yang dijalankan pada skala semi pilot berkapasitas 2,5 kg lateks pekat/batch. Bahan penstabil yang diujicobakan terdiri atas senyawa basa kuat NaOH dan surfaktan anionik Sodium Lauril Sulfat (SLS), sedangkan koagulan diambil dari jenis garam anorganik CaCl2 dan asam organik yaitu asam format. Hasil penelitian menunjukkan bahwa bahan penstabil jenis SLS dan koagulan jenis asam format merupakan bahan aditif terbaik yang dapat digunakan dalam reaksi hidrogenasi lateks karet dengan senyawa diimida.  Karet alam terhidrogenasi yang dibuat dengan penambahan kedua bahan aditif tersebut memiliki nilai derajat hidrogenasi tertinggi (34 – 35%), yang diikuti dengan kadar abu yang rendah (0,05 – 0,06%).
Identifikasi Senyawa Aktif Ekstrak Daun Pulutan (Urena lobata L) dengan GC-MS: Identification of Active Compound in Pulutan (Urena lobata L) Leaf extract using GC-MS Ummu Farah Fadillah; Erliza Hambali; Muslich Muslich
Jurnal Sains dan Kesehatan Vol. 2 No. 3 (2020): Jurnal Sains dan Kesehatan
Publisher : Fakultas Farmasi, Universitas Mulawarman, Samarinda, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (350.753 KB) | DOI: 10.25026/jsk.v2i3.155

Abstract

Pulutan leaf (Urena lobata Linn) is a type of plant that has long been used by the community as a remedy for various diseases. This research was conducted to determine the components of active compounds contained in the ethanol extract of pulutan leaves using GC-MS. The identification results showed that 50% ethanol extract of the pulutan leaves contained 5 compounds dominated by carbonic acid,monoamide,N-(2-ethylphenyl)-,propyl ester, Stigmasta-3,5-diene, and n-Hexadecanoic acid. Whereas 70% ethanol extract contained 18 compounds dominated by 4h-pyran-4-one, 2,3-dihydro-3,5-dihydroxy-6-methyl-, 2-methoxy-4-vinylphenol, phenol, 2,6- dimethoxy-, and n-hexadecanoic acid.
ANALISIS DAN DESAIN RANTAI PASOK KAKAO BERBASIS BLOCKCHAIN Dian Ardifah Iswari; Yandra Arkeman; Muslich Muslich
JURNAL AGRI-TEK : Jurnal Penelitian Ilmu-Ilmu Eksakta Vol. 20 No. 2 (2019): JURNAL AGRITEK
Publisher : Universitas Merdeka Madiun

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (448.426 KB) | DOI: 10.33319/agtek.v20i2.55

Abstract

The supply chain in the 4.0 era wanted consumers to be closer to producers. Problems that occur in the supply chain are supply chain information flow is still long, there is no transparency, marketing coverage is less extensive, and documentation of activities is not good. The purpose of this study is to analyze the condition of the Kelompok Tani X cocoa supply chain and to identify the attributes of the blockchain based group cocoa supply chain farmers. The method used is the System Development Life Cycle (SDLC). The results obtained are that the supply chain information flow in the X farmer group is still overlapping, and has not been systematic. Actors consist of farmers, farmer leaders, processing factories (Kelompok Tani X), and retailers. Activities that occur are signing up, logging in, filling content, transactions, shipping, validation, and returning goods.
ANALISIS DAN DESAIN RANTAI PASOK KAKAO BERBASIS BLOCKCHAIN Dian Ardifah Iswari; Yandra Arkeman; Muslich Muslich
JURNAL AGRI-TEK : Jurnal Penelitian Ilmu-Ilmu Eksakta Vol. 21 No. 2 (2020): JURNAL AGRITEK
Publisher : Universitas Merdeka Madiun

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (579.134 KB) | DOI: 10.33319/agtek.v21i2.56

Abstract

Abstract— The supply chain in the 4.0 era wanted consumers to be closer to producers. Problems that occur in the supply chain are supply chain information flow is still long, there is no transparency, marketing coverage is less extensive, and documentation of activities is not good. The purpose of this study is to analyze the condition of the Kelompok Tani X cocoa supply chain and to identify the attributes of the blockchain based group cocoa supply chain farmers. The method used is the System Development Life Cycle (SDLC) and Unified Modelling Languange. The results obtained are that the supply chain information flow in the X farmer group is still overlapping, and has not been systematic. Actors consist of farmers, farmer leaders, processing factories (Kelompok Tani X), and retailers. Activities that occur are signing up, logging in, filling content, transactions, shipping, validation, and returning goods. The conclusion is the supply chain activities of the Kelompok Tani X have not been documented. The blockchain system that is designed is adjusted to the situation, so it is expected to be able to make the administration and documentation system better.  Keywords—: Agroindustry 4.0; supply chain; system development life cycle; transparency; unified modelling languange.
Co-Authors Ahmad Nuruddin Zanki Wydiantoro D Taufik Dian Ardifah Iswari E .Y. Purwani E .Y. Purwani Erliza Hambali Marimin . mira juwita, mira Paduloh Paduloh R . Thahir R. Thahir Santi Puspitasari Santi Puspitasari Sukardi Sukardi T D M Sari T Djatna Ummu Farah Fadillah Widaningrum . Widaningrum Widaningrum Woro Andriani Y Arkeman Yandra Arkeman Yoharmus Syamsu