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Sudibyo, Agus
Balai Besar Industri Agro
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Environmental Science Industrial & Manufacturing Engineering

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Journal : Warta IHP (Warta Industri Hasil Pertanian)

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

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Abstract

 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.
(The Potencies and Develpopmet Prospect of Palm Oil Industry Downstram in Indonesia) Sudibyo, Agus
Warta Industri Hasil Pertanian Vol 21, No 01 (2004)
Publisher : Balai Besar Industri Agro

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Abstract

The indonesian palm oil production in 2005 will reach about 11.3 milion tons and it is estimated that palm oil production still continue increasing for the next ten years .however ,eighty percent of palm oil exported from indonesia was crude palm oil (CPO) whereas a big of domestic consumption of CPO is consumed in edible oils in term of frying oil margarine and shortening on the contrary ,palm oil downstream industry and biodiesel industry is less develop is less than in malaysia; in point of fact the value added products that produce from palm oil downstream processing industry can reached 50 to 300 percent higher than in edible oil processing industry .the increasing demad palm oil ,the environmental friendly derived products of palm oil and the scarcity of petrochemical scour will open wide market of the palm oil the to develop palm oil based on the downstream processed products of palm oil than tends to increase in demand is very important this article reviews the existing of technology potency for the palm oil downstream processing industry development and its implementation possibility ,development prospect of the palm oil downstream processing industry ,and the line of the policy development.
(The Effect of Alkalization and Roasting of Fermented and Unfermented Cacao bean on the Quality and its Flavour Sudibyo, Agus; F. Hutajulu, Tiurlan; Aprianita, Nirwana
Warta Industri Hasil Pertanian Vol 15, No 1-2 (1998)
Publisher : Balai Besar Industri Agro

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Abstract

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

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Abstract

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.
(The Role of Flavors in Food Industry and Its Development Trend in The Future ) Sudibyo, Agus
Warta Industri Hasil Pertanian Vol 8, No 01 (1991)
Publisher : Balai Besar Industri Agro

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Abstract

Today the food industry is a "flavor era". For many years, it has placed considerable emphasis on the flavor of the "new foods" of the future probably will not differ too greatly from the traditional types of flavors available today. The existing trends portend that future food products will taste much better with flavors more like those of the natural food ingredients. This brief review describe source of flavors, classification of flavoring, The role of flavors in food industry and development trend of flavors in the future.
(The Effect of Oleoresin Concentration Level and Material Compositions for Encapsulating on the Properties of Microencapsulated Pepper Oleoresin by Using Spray Drying) Sudibyo, Agus; P. Simanjuntak, Helmud
Warta Industri Hasil Pertanian Vol 26, No 02 (2009)
Publisher : Balai Besar Industri Agro

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Abstract

Research one of black pepper oleoresin concentration and encapsulating material kompositions on the properties of microencapsulated pepper oleoresin has been conducted. oleoresin was extracted from dried black pepper with ethanol using percolation technique and it was encapsulated in maltodextrin  and sodium caseinate using spray equipment. Experiments were performed using complete randomized factorial experimental desige whit two factrs. Factor A oleoresin concentration; i.e A1 = 10%, A2 = 15% and A3 29% and factor B are maltodextrin to sodium caseainate ratio, i.e. B1 = 90 : 10 and B2 = 75 : 25. then yield, volatile oil retention, piperine content were evaluated. It was found that higher solid concertration will increase the retention of volatile oil and piperine content. The best microcapsule properties was obtained from microcapsules product containing oleoresin 10% and malto-dextrin and sodium caseinate at the ratio of 75 : 25 white the yield of 68.75%, volatile of 2.25%, piperine content of 3.215 and moisture content of 3.75%.
(The Planning Model for Development of Cacao Industry in Indonesia) Sudibyo, Agus; -, Hartrisari; -, Arbainah
Warta Industri Hasil Pertanian Vol 16, No 1-2 (1999)
Publisher : Balai Besar Industri Agro

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Abstract

Research on planning model for development o cacao industry had been conducted and designed by using system methodology, and analytical hierarchy process. the system indentificayion consisted of constructing related input-output diagrams and strategic priorities analysis. It was found that the ystem approach was an effective tool in identifying a complicated system. Based on analytical hierarchy process the study concluded that planning of cacao industry development resulted high competitiveness product development strategic with score 0.3984 as the frist priority  and product diversification strategic with score 0.3550as secound priority. there were five selected factors that could influence the development strategic of cacao industry, i.e. technology (0.2986) capital and finance (.1568) raw cacao quality (0.1556) infra structure including facility (0.1102) and production or operation management (0.1090) meanwhile actor who had the high to small role in implement selected strategy included businessman/ frim (0.4920) goverment (0.1792) and farmer (0.1522) the study had also shown that the objective could be reached through increassing added value of commodity (0.1643) increasing market share (0.1498) increasing forein exchange (0.1466)maximum profit taking (0.1339) and increasing farner income taking (0.1320).
(Implementation and Development of HACCP System on Food Industry in Indonesia) Sudibyo, Agus; Esti Rahayu, Sri; Maman Rohaman, M; Neffi Ridwan, Indra; D. Sirait, Shinta; Aprianita, Nirwana; Sutrisniati, Dwi; -, Ressytustra
Warta Industri Hasil Pertanian Vol 18, No 1-2 (2001)
Publisher : Balai Besar Industri Agro

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Abstract

Research on implementation and development hazard analysis critical control point(HACCP) system on food safety on facing international trde and globalization .the methods used was based on descriptive analysis ,that are problem identification of food safety system issue on small and medium industry (SMIS) ,selection and empowerment to SMIS training and guiding in food safety system to SMIS implementing of HACCP management system in SMIs ,food safety auditing based on food safety system to SMIs were still weak and need to be improved in terms of good manufacturing practice (GMP) facilities ,sanitation and personnel hygiene awareness ,responsibility and commitment on food safety system the food safety audit resulted that were five SMIs have met foodsafety plus requirements.
(Comparative Study on Food Safety Assurance System in Terms of SP, SNI and foodSafe Model for Small Scale Food Industry in Indonesia) Sudibyo, Agus; Esti Rahayu, Sri; Maman Rohaman, M; Sutrisniati, Dwi; -, Ressytustra
Warta Industri Hasil Pertanian Vol 19, No 1-2 (2002)
Publisher : Balai Besar Industri Agro

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Abstract

Comparative study on food safety assurance system in trems of SP, SNI, Foodsafe models and development implementing of foodsafe modelfor small scale food industry in indonesia was conducted to increase the performance of small scale food industry in food safety assurance. the methods used was based on descriptive analysis that had development by Hair et al (1987) that are collecting information and data to identify food safety problems issue on small scale food industry, comparative descriptive analysis of the system, and development implementing of foodsafe model for small scale food industry. The result showed thst the food safety problems in small scale food industry were still complex and need to be improved and empowered. The foodsafe model is appropriated as food safety assurance systems for small scale food industry in Indonesia. The food safety audit resulted that three small scale food industries have met foodsafe requirements.
(Shelf-life Prediction of Instant Coffee Using an Accelerated Storage Study with Arrhenius Kinetics Model) Sudibyo, Agus; F. Hutajulu, Tiurlan; -, Setyadjit
Warta Industri Hasil Pertanian Vol 27, No 01 (2010)
Publisher : Balai Besar Industri Agro

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Abstract

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