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Sudibyo, Agus
Balai Besar Industri Agro
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Journal : Warta IHP (Warta Industri Hasil Pertanian)

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(Canangium odoratum Baill)(Study on The Effect of Zeolite Used and Temperature of Bleaching In Improving the quality of Cananga oil (canangium odoratum Baill) Sudibyo, Agus; Astuti, Juli
Warta Industri Hasil Pertanian Vol 22, No 02 (2005)
Publisher : Balai Besar Industri Agro

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Abstract

The aim of this study was to improve the quality of cananga oil from Bolyolali Central of Java by bleached treatment with zeolite and tartaric acid.were heated at 50 and 60 celsius degree in boiled water bath with active zeolite (A1)and natural zeolite (A2) at 3%(B1),6% (B2)and 9%(B3) and also with a tartaric acid at 3 percent using magnetic stirrer at 250 rpm for 60 minutes.The control was cananga oil without treatment.After filtered the cananga oil were analyzed for the yield, colour tranmission,metal content, ester number,specific gravity at 20 celsius degree,rotary index,optic rotation and solution in 95% of ethnol.The results indicated that the best treatment in term of he yield,tranmission,ester number and metal content was that treating cananga oil with 6% of active zeolite and 3% of tartaric acid at 50 celsius degree.Active zeolite was more affective than natural zeolite in absorbing the undesirable containment.
(Study on Extraction of Theobromine from Cacao seed) Junaidi, Lukman; Sudibyo, Agus; -, Hendarti
Warta Industri Hasil Pertanian Vol 24, No 01 (2007)
Publisher : Balai Besar Industri Agro

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Abstract

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.
(Increasing the Vetiverol Content of vetiver Oil by Rectification) Sudibyo, Agus; Bastaman, Syarief; -, Hendarti
Warta Industri Hasil Pertanian Vol 4, No 01 (1987)
Publisher : Balai Besar Industri Agro

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Abstract

A study on rectification of vetiver oil had been conducted in order to improve its quality and eugenol content. Retification was done by distillation using low vacuum pressure (15 and 20 mm Hg) and resulted in four fraction of vetiver oil (fraction I, II, III, IV). Observation which included chemical analysis (ester number, ester number after acetylation and vetiverol content) and physical analysis (refractive index at 20 degree) was done only on fraction III and IV. Research result showed that rectification improve the quality of vetiver oil. The vetiverol content of fraction III was increased by 8,10-9,35%, while those of fraction IV was 18,05-19,23%.
Sistem Ketertelusuran Pada Industri Pangan Dan Produk Hasil Pertanian Sudibyo, Agus
Warta Industri Hasil Pertanian Vol 29, No 02 (2012)
Publisher : Balai Besar Industri Agro

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Abstract

Ketertelusuran adalah kemampuan dari suatu sistem untuk menelusuri produk dan riwayatnya melalui seluruh atau bagian dari rantai produksi, mulai dari saat pemanenan terhadap ketertelusuran pada produk pangan dan hasil pertanian dalam 10 tahun terakhir ini cenderung meningkat secara signifikan seiring dengan meningkatnya kasus yang berhubungan dengan keamanan pangan dan penyakit langka (seperti penyakit kuku dan mulut, penyakit sapi gila, kontaminasi mikrobiologi pada produk segar, senyawa dioksin pada produk peternakan) serta meningkatnya perhatian dampak pangan hasil rekayasa genetika (GMO) pada rantai pangan manusia dan lingkungan. Implemnebtasi sistem ketertelusuran mempunyai aspek-aspek penying yang berhubungan dengan keamanan pangan, mutu dan labeling produk pangan. Cepatnya perkembangan pada teknologi informasi telah menyebabkan kemungkinan untuk menerapkan sistem ketertelusuran dalam industri pangan. Bagi produsen pangan skala kecil, pengembangan sistem secara kelompok dan sertifikasinya memudahkan dalam mengatasi kendala yang dihadapi pada penerapan sistem ketertelusuran, dengan penguatan kapasitas dalam pemilihan jenis teknologi tepat guna untuk ketertelusuran. Dalam tulisan ini akan dibahas mengenai konsep dan definisi ketertelusuran, keuntungan sistem ketertelusuran bagi industri pangan, pemerintah dan konsumen, implementasi sistem ketertelusuran pada produk pangan dan produk hasil pertanian, serta kendala dan peluang penerapan sistem ketertelusuran.
(Dielectrical Properties of Agricultural Produce and Factors which Affect the Non-Destructive Analysis Method) Sudibyo, Agus
Warta Industri Hasil Pertanian Vol 11, No 1-2 (1994)
Publisher : Balai Besar Industri Agro

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Abstract

Destructive analysis mathod had been developed in order to reduce the amount of samples used and to increase the efficiency.Several material properties of agricultural produce are known to have relations with their dielectrical properties.These relationship have been studied and in intruments for the purpose of analysis have been developed.The dielectrical properties of agricultural produce are affected by several factors such as frequency,temperature,density,and their composition.
The Effect of Duration and Methods of Extraction On The Quality of Gambier (Uncaria gambir Roxb Sudibyo, Agus; Sait, Salya; Hawani Loebis, Enny
Warta Industri Hasil Pertanian Vol 5, No 01 (1988)
Publisher : Balai Besar Industri Agro

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Abstract

A research on the effect of duration and methods of extraction to the quality of gambier has been conducted. Leaves of gambier from Uncaria gambir Roxb were extracted by steaming and boiling for 5, 10 and 15 minutes, then pressed with hydraulic press in 18.000 kg/cm^2 pressure and dried for 3-4 days. All of the gambier product from these extraction treatment have the same quality but the best quality of gambier could be found by steaming for 5 minutes
(The Role of Chocolate as healthy Food products and Its Possibility Product Development as Functional Food in the Food Industry) Sudibyo, Agus
Warta Industri Hasil Pertanian Vol 27, No 02 (2010)
Publisher : Balai Besar Industri Agro

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Abstract

Cocoa-derivatives (cocoa powder,chocolate,cocoa related products) have been known for hundred of years. these products were consumed all over the world and were largely studied due to their significant content of phytochemicals (procyanidin,flavonoids,catechin,epicaechin)with great healt effects.recent scientific articels showed that the high quality and quantity of antioxidants and chocolate and the flavonoids content in cocoa are able to reduce the number of radicals in the body that contribute to medical problems,such as cardiovascular diseases and cancer. they can also act as anti-aging. the objectives of this paper are:(1) to prepare a scientific information for scientists and researchers in exploration on R&d of food products diversification based on cacao as health food;(2)to prepare an information for R&D institutions in developing more comprehensive understading of intractions that occur among cocoa derived foods,medicines and dietary supplement;and(3)to prepare an information for society to increase their interest in cocoa and chocolate consume with better understanding of theirs benefits and weakness as health food product.this article studied a brife review of the potential strength of cocoa and chocolate and its effects on healts and the weakness of cocoa and chocolate products as health food products,also its possibility product development as functional food in the food industry.
A Study of Perceptions, Practices and Attitudes on Food Hygiene and Hazard Analysis Critical Control Point in The Indonesian Food Industry Sudibyo, Agus; Maman Rohaman, M
Warta Industri Hasil Pertanian Vol 21, No 02 (2004)
Publisher : Balai Besar Industri Agro

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Abstract

A study of perceptions ,practices and attitudes on food hygiene and hazard analysis critical control point (HACCP) in the indonesian food industry has been conducted.This study was carried out by survey an interview, plants visit and distribute a questionnaire to managers of small,medium and largefood industries at seven provinces,i.e.DKI Jakarta,West Jawa,Central of Jawa,East JawaNorth Sumatera,South Sulawesi and Bali.The number of samples for respondent for this study were 102 food businnes and they were asked about the food hygienepractices in their bussinnes their system used such as HACCP,and the perceptions and attitudes toward a range of food hygiene issues.The result showed that HACCP systems were implemented at 57%in the large food industries more than 15% and 0%in the medium and small food industry,respectively (P<0.005):58% of small,54 prevent of medium and 51%of large food industry managers thought their business represented a low-risk to food safety.Higher levels of food hygiene qualitications among the industry manager and higer perceptions among managers of the risk of food safety of the business were also significantly related to use HACCP in al sector (P<0.05).
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