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Supriatna, Dadang
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Tepung kelapa Sebagai Hasil Sampingan VCO Supriatna, Dadang; Guring Pohan, Hitler; -, Solechan; Mahardini, Titin; Cendikia, Majesty; Kusmayadi, Dedi; Suryaseca, Yaya
Warta Industri Hasil Pertanian Vol 30, No 02 (2013)
Publisher : Balai Besar Industri Agro

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Abstract

Ampas kelapa hasil sampingan pembuatan VCO telah diteliti untuk diproses menjadi tepung kelapa sebagai bahan dasar dalam pembuatan kue kering. Tujuan dari penelitian adalah untuk meningkatkan nilai kompetitif industri VCO melalui penggunaan hasil samping ampas kelapa menjadi suatu produk tepung kelapa yang bernilai ekonomi sebagai bahan pangan fungsional (tinggi serat pangan). Sementara itu bermaksud dari penelitian adalah untuk mempelajari karakteristik pengolahan ampas kelapa menjadi tepung kelapa dan penggunaanya dalam pembuatan kue kering kelapa. Proses pembuatan tepung kelapa dilakukan dengan cara merebus ampas kelapa, selama 20menit (perlakuan A), 30 menit (perlakuan B), dan 40menit (perlskuan C), kemudian keringkan dan ditepungkan. Hasil penelitian menunjukan bahwa kandungan serat kasar terendah terdapat perlakuan B (33, 5%), sementara itu kandungan tertinggi terdapat pada perlakuan C (40,6%). Kandungan terendah serat pangan terlarut terdapat pada perlakuan A (28, 9%) dan kandungan tertinggi terdapat pada perlakuan C(3,11%). Sementara itu kandungan terendah untuk serat pangan tidak larut terdapat pada A (34, 8%) dan kandungan tertinggi pada perlakuan B (38, 4%). Hasil uji organoleptik dari kue kering kelapa yang dibuat dari tepung kelapa, perlakuan C mempunyai nilai tertinggi 5, 81 (suka) untuk parameter warna, 5,24 (suka) untuk aroma, dan 5,57 (suka) untuk rasa. Berdasarkan hasil analisis tekno-ekonomi bahwa pembuatan tepung kelapa dari ampas kelapa hasil samping pembuatan VCO adalah layak yang ditunjukan oleh nila IRR 26, 01%, nilai pay back periode 46, 14 bulan. Penggunaan tepung kelapa yang dibuat dengan proses perebusan 40menit ampas kelapa (perlakuan C) dalam pembuatan kue kering kelapa mempunyai biaya produksi Rp.24.500 per 1 resep untuk 2 toples setara 500g. Apabila margarin keuntungan diasumsikan diset nilai 25%, maka kue kering kelapa harus dijual dengan harga Rp.15.313/toples setara 250g. Hasil dari penelitian siap diaplikasikan kepada IKM pengolahan VCO.
(The Study on The thermal Energy Consumption and Effisiency in Coconut Oil Processing Using HOID Technology) Junaidi, Lukman; S Tariq, A; Yang Setiawan, Yang; Supriatna, Dadang
Warta Industri Hasil Pertanian Vol 16, No 1-2 (1999)
Publisher : Balai Besar Industri Agro

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Abstract

The study on the thermal energy consumption and efficiency in coconut oil processing using HOID technology was conducted to evaluate the performance of the thermal energy efficient fumace. the preliminary comsubtion experimental conducted to examine the thermal capacity of the system, indicated that the system could be used to fry minimum of 2 tons coconut meat per 8 hours operation. The frying capacity of the furnace was influenced significanrtly by the ration of the fresh coconut meat to coconut oil and the amount of coconut oil that should be replaced. The higher the ration will result in the higher of the frying rate. The result of experiment showed that the maximum thermal efficiency of the fumace was around 70% this maximum efficiency could be achieved if the loss of the thermal energy from the system could be made minimally, espencially loss due to the sensible heat in the dry flue gas and loss due to the incomplete combustion of fuel resulting in carbon monoxide in the flue gas. The average thermal efficiency of the system was 54%.
Penggunaan Berbagai Cocoa Butter Substitute (CBS) Hasil Hidrogenasi dalam Pembuatan Cokelat Batangan Isyanti, Mirna; Sudibyo, Agus; Supriatna, Dadang; Herman Suherman, Ade
Warta Industri Hasil Pertanian Vol 32, No 01 (2015)
Publisher : Balai Besar Industri Agro

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Abstract

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

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Abstract

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.
(The Effect of Fish Meat Tapioka Ratio and Drying Method on Quality of Eastern Little-Tunas (Euthynus Affinis) Cracker Produced by the Intermediate Technology) Supriatna, Dadang; Enie, A. Basrah; Moelyana, Betty D.S; Suhara, Otong
Warta Industri Hasil Pertanian Vol 12, No 1-2 (1995)
Publisher : Balai Besar Industri Agro

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Abstract

The effect of fish meat-tapioca ratios and drying methods on the quality of eastern-little-tunas (Euthynnus affinis)crakers produced by the intermediate tecnology has been studied.The ratio of fish meat and tapioca used were 30:70,40:60,50:50,60:40,70:30,while drying method was sun drying and oven driyng. The result showed that the 30:70 ratio with oven drying resulted in the highest mean value of acceptability (taste,aroma,apperance,crispiness,linear expansion) and the protein content met the requirement of the Indonesian Industrial Standard for fish crakers. 
(The Role, Development and Regulation Of Functional Food) Supriatna, Dadang
Warta Industri Hasil Pertanian Vol 23, No 01 (2006)
Publisher : Balai Besar Industri Agro

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Abstract

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

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Abstract

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

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Abstract

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.
(Design and Performance Testing of Dryer and Clarifyer Equipment on Processing of Virgin Coconut Oil) Guring Pohan, H; Supriatna, Dadang
Warta Industri Hasil Pertanian Vol 21, No 02 (2004)
Publisher : Balai Besar Industri Agro

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Abstract

Design and performance testing study of the dryer and the clarifyer equipments of Virgin Coconut Oil (VCO) has been done for producing better quality of the product. The power of the electrical motor for stirrer of the dryer used was 5 hp and it has reduced from 1500 rpm to 300 rpm using gear box T.S. 80 type and finally become 4 rpm on the stirrer in order to running well. Electrical motor connected to the timer apparatus to change the rotation of the dryer which automatically work well so that the grated coconut meat to be dried accepted the heat energy uniformly. The flow direction of the refinery of oil and the fluid (mix of the oil and water) from the bottom of the refine equipment was raised up and then went down to the bottom, so that the oil product did not break to the treatment of heat. According to this indicated that the stirrer apparatus could worked well. Analytical result shows that the VCO moisture content is 0,11 %, free fatty acid is 0,22 % and lauric acid is 49,92 %. The whole of equipments system process is running well. Drying rate of water at 70 C, condition is 7,9% (w/w) per hour, heating efficiency is 18,99% at 6 hours drying time, capacity of dryer 231,1 kg per batch, efficiency of the refinery oil per batch 97 %.
(Coleus amboinicus Lour) (Techno Economic Analysis of Production Unit of Torbangun (Coleus amboinicus Lour) Extraxt Powder) Junaidi, Lukman; F. Hutajulu, Tiurlan; Supriatna, Dadang; -, Subagja; Sapto Hartanto, Eddy
Warta Industri Hasil Pertanian Vol 27, No 02 (2010)
Publisher : Balai Besar Industri Agro

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Abstract

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.
Co-Authors -, Solechan -, Sulistiani Ahmad Sulaeman Anita Rini, Hellen Cendikia, Majesty Enie, A. Basrah F. Hutajulu, Tiurlan Farida Hutajulu, Tiurlan Guring Pohan, H Guring Pohan, Hitler Hanafiah, Kurnia Herman Suherman, Ade Isyanti, Mirna Junaidi, Lukman Kusmayadi, Dedi Mahardini, Titin Maman Rohaman, M Moelyana, Betty D.S Neffi Ridwan, Indra Rosidi, Bakri S Tariq, A Sapto Hartanto, Eddy Subagja ., Subagja Sudibyo, Agus Suhara, Otong Suryaseca, Yaya T. Sutrisno, Ella Yang Setiawan, Yang