Articles

Found 13 Documents
Search

KRISTALINITAS DAN KEKERASAN BERAS ANALOG YANG DIHASILKAN DARI PROSES EKSTRUSI PANAS TEPUNG JAGUNG Budi, Faleh Setia; Hariyadi, Purwiyatno; Budijanto, Slamet; Syah, Dahrul
Jurnal Teknologi dan Industri Pangan Vol. 28 No. 1 (2017): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (288.106 KB) | DOI: 10.6066/jtip.2017.28.1.46

Abstract

Rice analogues are food products made from broken rice and/or any other carbohydrate sources to have similar texture and shape to those of rice. Corn flour can be used as a material to make the rice analogues because it has various amylose contents ranging from low, medium, and high so that it is possible to make the dough with different levels of amylose contents. High temperature extrusion process may change crystallinity of starch (crystal type of A to V and degree of crystallization). Changes in starch crystallinity may influence the physical properties of the rice analogue produced. This research aimed to assess the effect of flour amylose content and temperature of extrusion on the crystallinity and its impact on physical properties of rice analogue. High amylose corn starch and corn flour were mixed at certain ratios to obtain amylose contents of 16.99, 19.35, 21.72, and 24.09%. The dough was made by adding water to the mixed flour to have a moisture content of 40%. The dough was then extruded at temperatures of 70, 80, and 90°C using a twin screw extruder (BEX-DS-2256 Berto). The observed physical properties were type of crystal, degree of crystallinity, and hardness of the rice analogue. The results showed that the increase in extrusion temperatures from 70°C to 90°C increased the degree of crystallinity of the rice analogues from 7.98-11.49% to 12.15-13.61% and hardness from 4.06-4.91 kg to 4.74-8.20 kg. The increase in amylose contents (from 16.99% to 24.09%) enhanced the hardness of the rice analogue from 4.06-4.74 kg to 4.91-8.20 kg but did not show any significant effects on the degree of crystallinity. The degree of crystallinity is positively correlated with the hardness of rice analogue (correlation coefficient r=0.8).
DAMPAK PENGGUNAAN ADITIF DISTILAT ASAM LEMAK MINYAK SAWIT PADA ORGANOLEPTIK BERAS ANALOG Budi, Faleh Setia; Lingga Puspayana, I Made Bagus
Jurnal Ilmu Pertanian Indonesia Vol. 24 No. 3 (2019): Jurnal Ilmu Pertanian Indonesia
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (333.572 KB) | DOI: 10.18343/jipi.24.3.209

Abstract

Commercial rice analogues have not been able to reduce the level of rice consumption because the price is relatively expensive. One of the contributing factors is the use of glycerol monostearate (GMS) as a lubricant agent in the extrusion process. Palm fatty acid distillate (PFAD) is a by-product of crude palm oil refining process with distillation technology which has the potency to be used as a lubricating agent in the extrusion process. PFAD prices which is cheaper than GMS is expected to be able to reduce the price of commercial rice analogues. The use of PFAD as a lubricating agent in the extrusion process of rice analogous manufacturing was predicted not to reduce the organoleptic properties of rice analogous significantly. This research aimed to access the influence of PFAD on the decrease of organoleptic properties of analog rice. Rice analogues were made from a mixture of corn flour, sago starch, and PFAD with 4 formulations i.e., 2, 3, 4, and 5%. Water was added until the final moisture content of the dough reached 40%. Extruder was operated at screw speed of 150 rpm and temperature 90oC. The organoleptic properties of produced rice analogous was analyzed. The result showed that the use of PFAD in extrusion process for rice analogous manufacturing decreased the organoleptic properties of cooked rice analogous (aroma, taste, texture, and overall) but it did not affect the attribute of color.
APLIKASI UNIT PENGOLAH AIR DENGAN TEKNOLOGI MEMBRAN DI UKM ELEKTROPLATING. Buchori, Luqman; Budi, Faleh Setia; Susanto, Heru
MOMENTUM Vol 6, No 2 (2010)
Publisher : MOMENTUM

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

Abstract

Electroplating industry is characterized in the metal plating process. This process occurs in the electroplating bath that contains a chemical solution. Before the coating process, the metal material to be coated should be washed first to remove the impurity attached. The metal materials that have been completely coated are then took from the bath and rinsed with water to clean the chemical solution attached at those materials. UD Citra Utama obtaines the water used for cleaning from the well in industry area around the company. Unfortunatley, the water well used is characterized by its relatively high salt content and turbid. Initial water analysis showed that those parameters are beyond the standard of water quality used for cleaning in electroplating industry. The use of this water has negative impact such as decreasing thw water quality, slows down the speed of coating process and eventually decreases the capacity and company income. To solve this problem, we have developed water treatment unit that treats the well water into pure water. The unit contains reverse osmosis (RO) membrane, pump, catridge prefilter and media filter. In addition, the unit is equipped with the accessories such as pressure gauge, flow meter and feed/product tank. The results of evaluation showed that water treatment unit can increase the product capacity 30% from 30 m2 to 39 m2 that correspond to income from Rp. 2000000,- to Rp 2600000,-. In addition, this unit can decrease the company omset from 5% to 0.5%. The water produced from this unit could meet the government role (Peraturan Menteri Kesehatan RI Nomor : 416/MENKES/IX/1990). Keywords : electroplating; water treatment unit; pure water
OPTIMASI PROSES POLIMERISASI CNSL DENGAN FORMALDEHID UNTUK APLIKASI COATING FURNITURE Budi, Faleh Setia; Buchori, Luqman
MOMENTUM Vol 9, No 1 (2013)
Publisher : MOMENTUM

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

Abstract

Produksi jambu mete Indonesia mengalami peningkatan sebesar 6,2% dari tahun 1999 sampai 2003. Selain menghasilkan produk utama kacang mete yang bernilai ekonomi tinggi proses pemecahan biji mete juga menghasilkan limbah kulit biji yang belum dimanfaatkan secara optimal. Kulit biji mete mengandung minyak (Cashew Nut Shell Liquid/CNSL) sekitar 32-36%. Minyak ini mengandung senyawa phenol sehingga dapat dimanfaatkan sebagai sumber phenol alami dalam pembuatan resin phenol formaldehid, menggantikan phenol yang berasal dari minyak bumi yang cadangannya semakin menipis. Penelitian yang dilakukan bertujuan untuk mengetahui pengaruh variabel perbandingan reaktan dan suhu operasi terhadap resin yang dihasilkan dan mencari kondisi optimum reaksi polimerisasi phenol formaldehid dari CNSL serta kualitas coating yang dihasilkan. Pada proses reaksi phenol formaldehid variabel yang dipilih sebagai variabel berubah adalah  rasio Formaldehid/CNSL atau F/C (0.5, 0.75 dan 1) dan suhu operasi (70, 80 dan 80oC). Sedangkan lainnya merupakan variabel tetap yang meliputi volume 250 ml, katalis HCl(p)= 4 ml, kecepatan pengadukan 200 rpm, waktu operasi 90 menit, pH = 2 dan tekanan operasi 1 atm. Parameter yang diamati adalah kadar formaldehid bebas. Metode yang digunakan untuk merancang dan mengolah data hasil percobaan adalah RSM (Respon Surface Methodology). Variabel yang paling berpengaruh adalah rasio F/C dan kondisi optimum didapatkan pada rentang rasio F/C=0,65-0,85 dan rentang suhu 75-85oC dengan konversi 0,55. Kualitas resin terbaik untuk aplikasi coating diperoleh pada perbandingan reaktan F/C=0,75/1. Kata kunci : CNSL,  phenol formaldehid, coating
PROSES GLISEROLISIS MINYAK KELAPA SAWIT MENJADI MONO DAN DIACYL GLISEROL DENGAN PELARUT N-BUTANOL DAN KATALIS MGO Anggoro, Didi Dwi; Budi, Faleh Setia
Reaktor Volume 12, Nomor 1, Juni 2008
Publisher : Dept. of Chemical Engineering, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (629.888 KB) | DOI: 10.14710/reaktor.12.1.22-28

Abstract

Indonesia merupakan salah satu negara penghasil minyak sawit terbesar di dunia. Lebih dari setengah produksinya digunakan untuk kebutuhan dalam negeri dan sisanya diekspor. Produk turunan minyak sawit seperti Mono-Di Acyl Gliserol (MAG-DAG) mempunyai nilai ekonomi yang  tingg dan selama ini Indonesia masih mengimpornya. MAG- DAG dibuat dari senyawa gliserida yang banyak terdapat dalam bahan minyak atau lemak, seperti minyak kelapa sawit, dengan gliserol. Tujuan dari penelitian ini adalah Studi eksperimen produksi MAG-DAG dari minyak kelapa sawit pada suhu rendah (2000C) dengan reaktor batch skala laboratorium, dan mengetahui pengaruh variabel-variabel proses. Variabel berubah yang digunakan adalah suhu (70 oC, 90 oC, dan 110 oC), rasio gliserol/CPO (3, 4, dan 5), dan jumlah katalis (2% w, 3% w, dan 4% w). Sedangkan variabel tetapnya adalah berat total campuran reaksi 300 gram, kecepatan pengadukan 400 rpm, waktu 4 jam dan jumlah pelarut 20 ml/10 gram CPO. Dari hasil pengolahan data menggunakan program STATISTICA 6 diperoleh kondisi operasi optimum dicapai pada suhu sekitar 70-1000C, rasio gliserol/CPO sekitar 3,5-4,5 serta katalis pada kisaran 2,5-4% dengan konversi yang diperoleh sekitar 93-98%. Dengan adanya penambahan pelarut n-Butanol, reaksi dapat dijalankan pada suhu yang lebih rendah (di bawah 2000C) tanpa menurunkan konversi yang diperoleh.
Kesiapan Usaha Mikro Kecil Menengah Pangan dalam Penerapan ISO 9001:2008 (Studi Kasus di Palu, Sulawesi Tengah) Muhandri, Tjahja; Herawati, Dian; Budi, Faleh Setia; Nuraida, Lilis; Koswara, Sutrisno; Agista, Afifah Zahra; Sukmawati, Yuli
Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat Vol 2, No 2 (2016): Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/agrokreatif.2.2.61-66

Abstract

Small and Medium Industries of the Food (Food SME’s) needs to have SNI products to be competitive in the free market era. SNI certificate product can be provided by the certification body, on the condition that the industry has to implement ISO 9001. This activity aims to identify the readiness of small industries (food) to meet the clauses of ISO 9001 and assist them in improving the necessary documents. Activities carried out for 2 months with 24 samples of small industries (food) in Palu (Central Sulawesi) were selected purposively. The results showed that all the small industries yet to implement all aspects of GMP. Small industry best only meet 21% of the clauses of ISO 9001. Compliance with the clauses of ISO 9001 increased by between 4586% after mentoring.
Inisiasi Pengembangan Pemasaran Ikan Teri (Stolephorus Spp.) dan Pembentukan Kelembagaan dalam Rangka Pemberdayaan Masyarakat di Desa Saramaake, Halmahera Timur Sehabudin, Ujang; Budi, Faleh Setia; Herawati, Dian; Purnomo, Joko; Sulistiono, .
Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat Vol 3, No 1 (2017): Agrokreatif Jurnal Ilmiah Pengabdian Kepada Masyarakat
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/agrokreatif.3.1.60-70

Abstract

One of the villages in East Halmahera which has been known as anchovy production area is Saramaake Village. Commonly, a community in this village has an income from the anchovy fishery. The product of the anchovy fish is high and various in size, while fish marketing increase and good institution did not establish yet. This activity has been done for 7 months from June 2016January 2017, aimed to improve the product marketing, and institution establishment through training and mentoring. According to the activity has been done, marketing of the dried anchovy which was marketed previously in big size (bulky), it can be marketed in small size with better packaging (100, 200, 500, and 1.000 g) and labelling, while the processed fish can be marketed also in packaging (100 g) and labelling. The institution has been established a namely cooperative small business group (KUB) both for fisherman and fish processing person. Through the marketing development and institution establishment, fishermen can manage their fish product better.
Pembuatan Velva Fruit Pisang dengan Bahan Dasar Tepung Pisang dan Carboxy Methyl Cellulose sebagai Bahan Penstabil Sakawulan, Desi; Budi, Faleh Setia; Syamsir, Elvira
Jurnal Aplikasi Teknologi Pangan Vol 3, No 4 (2014): November 2014
Publisher : Indonesian Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (325.297 KB)

Abstract

Tujuan dari penelitian ini adalah untuk mengetahui pengaruh teknik pengeringan tray dan drum terhadap karakteristik tepung pisang dan mengetahui formulasi velva dari tepung pisang dan CMC sebagai bahan penstabil. Velva dibuat dengan perlakuan jumlah CMC dan jenis pengeringan pada tepung pisang. Kadar air tepung pisang pengering tray dan pengering drum adalah 8,36% dan 7,3% (bb), sedangkan kadar abu adalah 2,35% dan 3,40% (bk). Warna tepung pisang pengering tray lebih cerah dibanding tepung pisang pengering drum. Formula velva terbaik adalah velva yang terbuat dari tepung pisang pengering tray dengan CMC 0,1%. Formula ini memiliki overrun 15,84%, daya leleh 7,17 menit/5 g, kadar air 51,55%, kadar abu 0,97%, kadar lemak 0,94%, kadar protein 0,84%, kadar karbohidrat 45,70%, kadar serat kasar 0,04%, 11,57 mg vitamin C, dan  total asam tertitrasi 1,46%.Kata kunci: Karboksi Metil Selulosa, pisang Ambon, pengeringan,  tepung pisang, velva,
Development of Anchovy Product and the Certification for Community Empowerment in Saramaake Village, East Halmahera, North Moluccas Budi, Faleh Setia; Purnomo, Joko; Sulistiono, .; Darmanto, .; Arisyono, .
Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat Vol 4, No 2 (2018): Agrokreatif Jurnal Ilmiah Pengabdian Kepada Masyarakat
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/agrokreatif.4.2.143-155

Abstract

Anchovy (Stolephorus spp) is a main target of lift-net fishery, and it is a main income for the fisherman for long time in Saramaake Village, East Halmahera District. Production in a large number with bulky marketing system and a limited processing activity affect a limited economical value for the community of the village. This community empowerment activities had been done for 6 months, from June–December 2017, aimed to develop the anchovy product and the certification. Methods used in this activity were training and mentoring. Objective targets of the activity were fishermen and fisherman’s wife which are members of Common Business Group and cooperation. Some activities have been done for product development (chili sauce packaged anchovy and labelling) and product certification (certification of halal from the Institute Assessment of Food, Drug and Cosmetics Indonesian Council of Ulama and certification of food of Household Industry from Public Health Service Office in District of East Halmahera). Based on the result of training and mentoring, the object community had gained a knowledge and technology related to the fish processing and certification. Certified marine product have a wider market and marketable in some shops in Ternate and Buli.
Teknologi Proses Ekstrusi untuk Membuat Beras Analog (Extrusion Process Technology of Analog Rice) Budi, Faleh Setia; Hariyadi, Purwiyatno; Budijanto, Slamet; Syah, Dahrul
JURNAL PANGAN Vol 22, No 3 (2013): PANGAN
Publisher : Perum BULOG

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (260.965 KB) | DOI: 10.33964/jp.v22i3.114

Abstract

Tingkat konsumsi beras di Indonesia mencapai angka 139 kg/kapita/tahun, lebih tinggi dari konsumsi rata-rata di Asia Tenggara, sehingga untuk memenuhi kebutuhannya sering dilakukan impor beras. Indonesia memiliki sumber pangan lokal lain seperti jagung, sorgum, ubi kayu, ubi jalar, sagu dan lain-lain. Namun bahan pangan non beras tersebut kurang populer dibandingkan dengan beras. Oleh karena itu, perlu dikembangkan teknologi proses yang potensial untuk mengolah bahan pangan lokal non beras menjadi beras analog. Teknologi ekstrusi merupakan salah satu teknologi yang telah digunakan untuk pembuatan beras analog dengan bahan baku beras patah. Belakangan, teknologi ini juga mulai digunakan untuk pembuatan beras analog dari bahan pangan non beras. Karakteristik beras analog yang mirip dengan beras alami dapat dicapai dengan mengontrol parameter-parameter kritis ekstrusi seperti karakteristik dan komposisi bahan, suhu ekstrusi, kecepatan ulir dan sebagainya. Studi menunjukkan bahwa beras analog bisa dibuat dari bahan pangan non beras. Keberhasilan teknologi ini juga akan memperluas peluang fortifikasi dengan menggunakan beras analog sebagai pembawa zat gizi. seperti protein, vitamin dan mineral, sesuai dengan tujuannya. Makalah ini mengkaji hasil-hasil penelitian pembuatan beras analog dengan teknologi ekstrusi baik dengan menggunakan bahan beras patah maupun bahan non beras yang disertai dengan dan tanpa fortifikasi.Indonesia rice consumption level is very high and up to 139 kg/capita/year, higher than that of average consumption level in South East Asia, so that import of rice is frequently needed to fill the need of population. Indonesia is actually rich in local food sources other than rice; such as corn, sorghum, cassava, sago, etc. but they are not as popular as rice. Therefore technology for the production of analog rice using the localbased non-rice food sources is needed. Extrusion technology has been used to produce analog rice from broken rice as its raw material. Recently; extrusion technology has also been used to develop analog rice using non-rice food material. The characteristic of analog rice which is similar with the natural rice could be achieved by controlling the critical extrusion parameters, such as the characteristics and composition of raw material, the temperature of extrusion, the speed of screw etc. The success of the analog rice production from the non rice food material will open up opportunities for fortification program using analog rice as a carrier for the nutrient target. This paper reviews the research reports for analog rice production with extrusion technology using variety of raw materials; including broken rice and the non-rice food material, with and without fortification.