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All Journal Jurnal Pendidikan Karakter Cakrawala Pendidikan DIKSI Agroland : Jurnal Ilmu-Ilmu Pertanian Jurnal Paradigma Ekonomika Jurnal Ilmu Kedokteran (Journal of Medical Science) Afkaruna: Indonesian Interdisciplinary Journal of Islamic Studies Biota: Jurnal Ilmiah Ilmu-Ilmu Hayati International Conference on Engineering and Technology Development (ICETD) SINTEK JURNAL: Jurnal Ilmiah Teknik Mesin Jurnal Dinamika Hukum FLYWHEEL : Jurnal Teknik Mesin Untirta Journal Industrial Servicess Jurnal Mechanical Diglosia DWIJA CENDEKIA: Jurnal Riset Pedagogik Jurnal Aplikasi Teknologi Pangan Jurnal Geografi Jurnal Kimia Terapan Indonesia Jurnal Ilmu Ilmu Agribisnis: Journal of Agribusiness Science Jurnal Sains Sosio Humaniora Performance Literasi : Jurnal Bahasa dan Sastra Indonesia serta Pembelajarannya Kumawula: Jurnal Pengabdian Kepada Masyarakat Jurnal Ilmiah Keperawatan Indonesia (JIKI) Business Management Journal Program Studi Manajemen Stock Peternakan Journal Industrial Manufacturing Jurnal Perspektif Pembiayaan dan Pembangunan Daerah Widyaparwa Jurnal Ekonomi, Bisnis, dan Akuntansi
Haryadi Haryadi
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Journal : Agroland : Jurnal Ilmu-Ilmu Pertanian

 1 
KARAKTERISTIK EDIBEL FILM DARI PATI AREN AMILOSA TINGGI DAN APLIKASINYA SEBAGAI PENGEMAS BUBUK BUMBU MIE Abdul Rahim; Nur Alam; Haryadi Haryadi; Umar Santoso
Agroland: Jurnal Ilmu-ilmu Pertanian Vol 18, No 1 (2011)
Publisher : Universitas Tadulako

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Abstract

The purpose of this study was to determine the characteristics of edible films made from highamylase arenga starch, and its application as noodle seasoning powder packing. The treatment wasfractionated natural arenga starch at 70 and 80oC. Edible film was constructed from arenga starchsolution at a concentration of 2.8% (w/v) added with glycerol plus solution 0.5% (w / v) and thenheated at 85oC for 5 minutes. The next process was the addition of palm oil (palmitic acid) with aconcentration of 10% (w / w polymer) in the same condition. The solution then was poured in aplastic plate and oven dried at 50oC for 18-24 hours. Once dried, it was cooled at room temperaturefor 15 minutes. Parameters observed at this stage were thickness, water vapor transmission rate,tensile strength and elongation. The results showed that characteristics of edible films producedfrom the arenga starch at 70oC included thickness 0.103 mm, water vapor transmission rate(WVTR) 5.09 g/m2h, tensile strength 32.76 MPa and elongation 2.60%; while for the fractionatedarenga starch at 80oC included thickness 0.104 mm, the WVTR 2.55 g/ m2h, tensile strength 44.03MPa and elongation 1.71%. It is suggested that edible films produced from fractionation can beapplied as packing noodle seasoning powder that dissolves less than 3 minutes.
PENGARUH KONSENTRASI PATI AREN DAN MINYAK SAWIT TERHADAP SIFAT FISIK DAN MEKANIK EDIBLE FILM Abdul Rahim; Nur Alam Nur Alam; Haryadi Haryadi; Umar Santoso
Agroland: Jurnal Ilmu-ilmu Pertanian Vol 17, No 1 (2010)
Publisher : Universitas Tadulako

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Abstract

The general aims of the research were to develop the utilization of palm sugar starch and to identify the optimal condition for processing edible film. The specific objectives of the research were to determine the palm sugar  starch and palm oil concentrations for processing the edible film from natural palm sugar starch. Processing edible film from natural palm sugar starch was done by making palm sugar starch suspensions  with various treatment concentrations of 1.6%, 2.0%, 2.4%, and 2.8% (w/v).  Whereas the palm oil concentrations were 10%, 20%, and 30% (w/w).  Parameters observed were physical, and mechanical characteristics including thickness, water vapor transmission rate (WVTR), tensile strength, and elongation. All treatments were replicated three times.  Statistical data analysis used Software Statistical Product and Service Solution (SPSS) version 13th with One Way Anova and Univariate Analysis of Variance at 5% significant level in conjunction with Duncan’s method for mean comparisons. The research result showed that the optimum condition of  palm sugar starch concentration for edible processing film was found at 2.8% (w/v) with mechanical and physical characteristics of 0.092 mm thickness, 3.737 g m-2 h-1 WVTR, 23.877 MPa tensile strength, and 1.727% elongation. Whilst the optimum condition for the palm oil concentration was 10% (w/w) with mechanical and physical characteristics of 0.097 mm thickness, 16.623 g m-2 h-1 WVTR, 21.847 MPa tensile strength, and 1.507% elongation.
PENGARUH CARA BUBUR PADA PENGOLAHAN INSTANT STARCH NOODLE DARI PATI AREN TERHADAP SIFAT FISIKOKIMIA Abdul Rahim; Haryadi haryadi
Agroland: Jurnal Ilmu-ilmu Pertanian Vol 15, No 1 (2008)
Publisher : Universitas Tadulako

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Abstract

The objectives of the research were to increase the use of arenga starch and to achieve an optimal processing method of instant starch noodle made of arenga starch. In the research, the instant starch noodle was made using porridge methods. The methods of making instant starch noodle porridge including determination of starch/water ratio, duration of cooking, and optimal aging time. The starch/water ratio and duration of cooking was established based on inter-molecule binding freedom level (gelatinization and retro gradation) with a minimal score of 80% according to instant noodle requirement (SNI 01-3551-1994). While, the determination of aging time was based on physicochemical properties of instant starch noodle produced. The physicochemical properties included water content, inter-molecule binding freedom level, and cooking speed, cooking loss, tensile strength, elongation, texture and white level. The results of the research indicated that the best porridge method was done with starch/water ratio of 1:1.5 (v/v), cooking duration of 12 minute, and aging of 60 minute. Physicochemical properties of instant starch noodle porridge using such method resulting in water content of 7.62%, inter molecule binding freedom level of 82.70%, cooking speed of 2.42 minute, cooking loss of 6.15%, tensile strength of 0.018 MPa, elongation of 7.44%, texture of 10.27 N and white level of 76.30%.
Co-Authors A Nurhasanah Abdul Rahim Ade Irma Anggraeni Ade Irman Aditya Ramadhan Aga Anum Prayudi Agnes Swasti Anindya Agus Nuryatin Amril Amril Anny Sulaswatti Aprizal Aprizal Arif Suryono Arthia Diarina Asa Alvi Zahroh Aswata Aswata Begem Viantimala Burhanuddin Burhanuddin Chandra Wijaya Chandra Wijaya Christanti Sumardiyono Cita Chusnul Chotimah Dhimas Satria Dhimas Satria Dimas Ersantyo Dio Caisar Darma Dito Wijaya Effy Zuliani Hadi Eka Marisca Harliyani Eman Sutrisna Emy Listijorini Eti Daniastuti Etik Umiyati Eva Riani Fahmi Rizky Ferdiansyah Farah Failasufa Firman Gusmawan Hari Bakti Mardikantoro Hasan Ashari Oramahi Heru Mei Giantoro Hilyati Hilyati Iman Saefuloh Iman Saefuloh Imron Rosyadi Imron Rosyadi Indah Nurmayasari KHOIRUL ANWAR M Greasia M Haikal Fasya M. Aji Sadewo Mamluatul Hikmah Moh Arief Rakhman Muhamad Rizki Mutaqien Muhammad Fauzan Muhammad Furi Irsyadi Mustika Mustika Nas Haryati Nendyah Roestijawati Novreza Pratama Nur Alam Nur Alam Nur Alam Nursamsi Pusposendjojo Nuryatini Nuryatini R Endang Rahab Rahab Rahmad Nur Setiawan Rahmad Santosa Ratih Rosita Ratno Purnomo Rina Lusiani Siti Dahlia Siti Hodijah Siti Isnijah Slamet Riadi Slamet Wiyono Sri Adeyana Tri Imam Munandar Umar Santoso Windarto Windarto Wira Fazri Rosyidin Yuliana Yuliana Yuliyana, Rian Yusvardi Yusuf Zulgani Zulgani