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KAJIAN FORMULASI BISKUIT JAGUNG DALAM RANGKA SUBSTITUSI TEPUNG TERIGU [STUDY ON CORN BISCUIT FORMULATION TO SUBTITUTE OF WHEAT FLOUR] C.L, Cynthia Gracia; ., Sugiyono; Haryanto, Bambang
Jurnal Teknologi dan Industri Pangan Vol. 20 No. 1 (2009): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

The research was conducted to study the formulation of substitute by corn flour. The flour used roasted corn flour and unroasted corn flour. Results showed that biscuit?s made of 80 gr corn flour and 20 gr wheat flour were accepted by panelist?s and the best formulation was 80 gr corn flour, 20 gr wheat flour, 50 gr margarine, 50 gr sugar and 10 gr yellow egg both of two corn flour. Roasting treatment of corn flour significantly affected fat content, carbohydrate content and digestibility of protein of the biskuit.
IDENTIFIKASI DAN EVALUASI RISIKO MANAJEMEN RANTAI PASOK KOMODITAS JAGUNG DENGAN PENDEKATAN LOGIKA FUZZY Suharjito, Suharjito; Marimin, Marimin; Machfud, Machfud; Haryanto, Bambang; Sukardi, Sukardi
Jurnal Manajemen dan Organisasi Vol. 1 No. 2 (2010): Jurnal Manajemen dan Organisasi
Publisher : IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (542.692 KB) | DOI: 10.29244/jmo.v1i2.14157

Abstract

To meet the needs of the national corn on the feed industry that requires a continuous supply of raw materials with a definite quantity throughout the year, in the national maize production conditions that is not continuous and fluctuating, it is necessary supply planning and storage methods to avoid the risk of maize corn supply crisis form of food shortages or rising feed prices. One method is to apply the concept of supply chain risk management. The high level of dependence and complexity of networks makes supply chain of agricultural products supply chain is becoming more vulnerable to interference. The risk of supply chain disturbance can occur internally (the relation between the organization with a network of suppliers) and external (between network suppliers with the environment). Therefore it is necessary to identify and evaluate supply chain risks in order to avoid continuing problems that can occur at any point in the supply chain network. The objective of this study is to describe the model of identification and evaluation for maize supply chain risk. This model can be used to identify the dominant risk factors and variables at each level of supply chain so that it will be obtained appropriate recommendations action to anticipate them. Risk identification will be conducted with fuzzy AHP approach and risk evaluation would be done by using fuzzy logic with data input form the opinion of several experts maize supply chain.
Pengkajian Peraturan Bank Indonesia no 9/15/PBI/2007 Tahun 2007 sebagai Pedoman Tata Kelola Teknologi Informasi (IT Governance) Bank Umum di Indonesia Haryanto, Bambang
Prosiding SNATIKA Vol 01 (2011) Vol 1
Publisher : Prosiding SNATIKA Vol 01 (2011)

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Abstract

Tata kelola teknologi informasi merupakan suatu yang penting. Bank Indonesia sebagai regulator bank-bank umum yang beroperasi di Indonesia telah menerbitkan PBI 9/15/2007. Makalah ini mengemukakan hasil penelitian berupa pengkajian terhadap kebijakan dan/atau regulasi PBI 9/15/2007. Sasaran akhir penelitian dimaksud untuk mengemukakan tata kelola teknologi informasi bank umum yang sesuai di Indonesia. Makalah mengemukakan pokok-pokok penyempurnaan PBI 9/15/2007 agar menjadi pedoman tata kelola teknologi informasi handal untuk bank-bank umum di Indonesia. Makalah-makalah berikutnya akan mengemukakan rincian-rincian penyempurnaan yang dimaksud.   Keywords — COBIT , IT GOVERNANCE untuk BANK , Peraturan Bank Indonesia
SIFAT FUNGSIONAL DAN REOLOGI TEPUNG JAGUNG NIKSTAMAL SERTA APLIKASINYA PADA PEMBUATAN BAHAN DASAR MAKANAN PENDAMPING ASI Marta, Herlina; Dan, Sugiyono; Haryanto, Bambang
TEKNOTAN Vol 7, No 3 (2013)
Publisher : Fakultas Teknologi Industri Pertanian

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Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh sifat fungsional dan reologi tepung jagung nikstamal dan pengaplikasian tepung jagung nisktamal  tersebut dalam pembuatan bahan dasar Makanan Pendamping Air Susu Ibu (MP-ASI). Biji jagung diberi perlakuan nikstamalisasi menggunakan berbagai tingkat konsentrasi kapur (0 %, 0,25 % dan 0,5 %) dan lama pemasakan (0, 5, 10, 15 dan 20 menit). Konsentrasi kapur dan lama pemasakan secara signifikan (p ? 0,05) memengaruhi sifat fungsional dan reologi tepung jagung. Semakin tinggi konsentrasi kapur, maka swelling volume, solubility, kapasitas penyerapan air dan kekuatan gel semakin menurun. Profil gelatinisasi memperlihatkan bahwa viskositas puncak, breakdown dan setback tepung jagung semakin menurun dengan semakin meningkatnya konsentrasi kapur. Semakin meningkat kapasitas penyerapan air, maka semakin meningkat swelling volume, solubility, kekuatan gel dan viskositas puncak, sebaliknya semakin menurun wettability tepung jagung. Bahan dasar MP-ASI yang dibuat dari tepung jagung nikstamal memiliki komponen nutrisi makro sesuai dengan standar dan memiliki kapasitas penyerapan air yang lebih rendah dan densitas kamba yang lebih tinggi dibandingkan bahan dasar MP-ASI dari tepung jagung non-nikstamal. Bahan dasar MP-ASI berbahan baku tepung jagung nikstamal memiliki daya cerna protein 87,36 % (bk) dan daya cerna pati 81,07 % (bk). Karakteristik sensori bahan dasar MP-ASI berbahan baku tepung jagung nikstamal tidak berbeda secara nyata dengan bahan dasar MP-ASI komersial kecuali kehalusan. Kata kunci: nikstamalisasi, tepung jagung, sifat fungsional, sifat reologi, MP-ASI
Mempelajari Hubungan Kematangan dan Berat Jenis Durian (Durio zibhetinus, Murr) Haryanto, Bambang; Budiastra, I. Wayan
Agritech Vol 20, No 4 (2000)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1101.805 KB) | DOI: 10.22146/agritech.13675

Abstract

The study was conducted to determine the ripeness of durian (durio zibhetinus) by spesific gravity. Total sample were 32 durians, consited of 16 unripe durians and 16 ripe durians. Durians was colected from Bogor. Spesific gravity of durians was measured by water displacement method and then the durians were opened to check the ripeness. Firmness and total soluble solid were determined to reveal the ripeness of flesh. The spesific gravity of ripe durian was (0.824 ± 0.03) g/cm3. The firmness of ripe durian was (5.99 ± 4.04) N and unripe one was (43.48 ± 5.39) N. The total soluble solid of ripe durian was (43.48 ± 5.39) % brix and unripe one was (6.91 ± 1.30) % brix. The relationship of spesific gravity (BJ) with the flesh of durian firmness and total soluble solid were fairly high with the correlation coefficients of 0.86 and 0.91 respectively.
KAJIAN PENGARUH PENGUKUSAN BERTEKANAN (STEAM PRESSURE TREATMENT) TERHADAP SIFAT FISIKOKIMIA TEPUNG JAGUNG [STUDY OF THE EFFECTS OF STEAM PRESSURE TREATMENT ON THE PHYSICOCHEMICAL PROPERTIES OF CORN FLOUR] Khomsatin, Siti; Sugiyono, .; Haryanto, Bambang
Jurnal Teknologi dan Industri Pangan Vol. 23 No. 1 (2012): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

The objectives of this research were to study the effects of steam pressure treatments on the physicochemical properties of corn flour and to apply the corn flour for cookies production. The research was conducted in three stages. The first stage was the production of corn flour through wet milling process. The second stage was the analysis of physicochemical properties of corn flours receiving steam pressure treatment for 10, 20, 30, 40, 50 and 60 minutes. The third stage was the production of cookies using the pre-treated corn flour. Thermal properties evaluation of the corn flour showed that gelatinization temperatures (To, Tp, Tc) and gelatinization degrees (DG) increased but gelatinization enthalpy (?H) and temperature range (R) decreased as the time for steam pressure treatment increased. The rheological properties showed that maximum viscosity (PV), hot paste viscosity (HPV), breakdown viscosity (BV), cold paste viscosity (CPV) and setback viscosity (SV) of pre-treated corn flour decreased as the steam pressure treatment time increased. The steam pressure treatment changed the gelatinization profile from B to C type. Correlation analyses showed that the PV had positive correlation with swelling volume. The PV, HPV, BV, CPV and SV had negative correlation with the DG. The swelling volume and water solubility of the pre-treated corn flour were significantly affected by the steam pressure time. The swelling volume decreased but the water solubility increased. The steam pressure treatment did not give significant effects to water absorption capacity (WAC), amylose, amylopectin and moisture content of corn flour. The DG had positive correlation with the water solubility and the WAC but it had negative correlation with the swelling volume. The water solubility had negative correlation with the ?H. Application of the pre-treated corn flour for cookies production reduced sandiness of cookies.
PENGARUH USAHA PENGOLAHAN SAGU SKALA KECIL TERHADAP BAKU MUTU AIR ANAK SUNGAI Haryanto, Bambang
Jurnal Teknologi Lingkungan Vol 5, No 3 (2004): JURNAL TEKNOLOGI LINGKUNGAN
Publisher : Center for Environmental Technology - Agency for Assessment and Application of Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29122/jtl.v5i3.319

Abstract

The objective of this research is to study the influence of small-scale sago processing industry to standard quality of Ciheuleut river water in Cibuluh Sub-district, District of Bogor Utara, and City of Bogor. The method used is to analyse the water in laboratory and subsequently the result is compared to standard quality of tapioca industry. Response of community in the area regarding this sago processing industry is gathered by performing interview in the form of questionnaire (number of community response is 35). Water samples used for water analysis are from 4 locations. They are water beforeflowing into the processing unit (A), water after filtration (B), process disposal water collected 1 m apart from filter (C) and discarded water that flows into river (D). Water analysis applied utilizes chemical analysis that includes pH, COD, BOD, DO, turbidity, cyanide and TSS (Total Soluble Solid) parameters. Laboratory analysis shows that location B has turbidity level that exceeds the standard quality required. Result of hypothesis test shows that hypothesis zero (H0) acceptable and alternative hypothesis rejected. It means water disposal waste of sago processing industry does not alter thequality of water disposal. Community feel disturbed (46%) on the existence of sago processing industry. The disturbance consists of liquid waste (20%), unpleasant odour due to solid waste (51.1%), and noise (22.9%). Unpleasant odour due to solid waste occurs during rainny season. 60% of responses say that water disposal of sago processing industry leads to river turbidity; whereas 40% thinks that it does not make any difference.River turbidity brings about itchiness (28.6%) while 68.6% says it does not make any difference. 71.4% of responses show that the existence of sago processing industry is beneficial to the community.
PENGARUH PENAMBAHAN GULA TERHADAP KARAKTERISTIK BUBUK INSTAN DAUN SIRSAK (ANNONA MURICATA L.) DENGAN METODE KRISTALISASI Haryanto, Bambang
Jurnal Penelitian Pascapanen Pertanian Vol 14, No 3 (2017): Jurnal Penelitian Pascapanen Pertanian
Publisher : Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jpasca.v14n3.2017.163-170

Abstract

Tanaman sirsak (Annona muricata L.), yang juga dikenal dengan sebutan nangka sebrang merupakan tanaman tropis dan sudah tidak asing lagi bagi masyarakat Indonesia. Tanaman ini mempunyai manfaat besar bagi kehidupan manusia, yaitu sebagai tanaman buah yang syarat dengan gizi. Dalam industri makanan, sirsak dapat diolah menjadi selai buah, sari buah, sirup dan dodol sirsak. Tujuan dari penelitian ini adalah pengaruh jumlah gula terhadap karakteristik serbuk instan sari daun sirsak dengan menggunakan metode kristalisasi, dan mendapatkan jumlah gula terbaik sebagai pengkristal untuk menghasilkan serbuk instan sari daun sirsak yang terbaik. Hipotesis yang diajukan dalam penelitian ini adalah jumlah gula sebagai pengkristal berpengaruh terdapat karakteristik serbuk instan daun sirsak dengan metode kristalisasi dan terdapat jumlah gula terbaik sebagai bahan penambah pada pembuatan bubuk instan daun sirsak dengan metode kristalisasi. Jumlah gula sebagai pengkristal berpengaruh nyata terhadap rendemen, tingkat kelarutan, kadar air, warna dan rasa serbuk instan daun sirsak. Jumlah gula sebagai pengkristal yang menghasilkan serbuk instan daun sirsak terbaik diperoleh pada perlakuan penambahan gula 300 gr/liter jus daun sirsak) dengan rendemen 66.68 %, Kelaruran sebesar 68,877%, Kadar Air 3,53% warna 4,10 (coklat) dan rasa 3,40 (Manis segar).
Pemodelan Optimasi Mitigasi Risiko Rantai Pasok Produk/Komoditas Jagung Suharjito, Suharjito; Machfud, Machfud; Haryanto, Bambang; Sukardi, Sukardi; Marimin, Marimin
Agritech Vol 31, No 3 (2011)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (147.396 KB) | DOI: 10.22146/agritech.9747

Abstract

Besides more complexes, the agricultural product supply chain also was probabilistic, dynamic and higher dependencies. This happened because of the agricultural product was easy broken, the process of planting, the growth and the harvesting depended the season, the yield had variety form and measurement, and the agricultural product was bulky so that the agricultural product was difficult to be handled. The height of the dependency level and the complexity from the supply chain network of the agricultural product made this chain to be more susceptible to the disturbance. The risk of failure for the supply chain could be happen internally (the relations between the organization and the network of the supplier) and externally (between the network of the supplier and its environment). Therefore, the needs for supply chain risk management to avoid a result that can continuously occur at any point in the supply network. The purpose of this study was to describe a model of evaluation and risk management supply chain of agricultural products. Model could identify risks of every level of supply chain and provide solutions that can be done to minimize them. The index value of risk on farm level was 26 % higher than the risk at the level of collector (8.78 %) and distributors (8.31 %). The model can optimize farmers’ planting schedules to reduce supply risk and price, while also optimizing the selection of suppliers at the level of collectors and distributors with the consideration of minimizing risk and optimizing profits. ABSTRAKSelain lebih kompleks, rantai pasok produk pertanian juga bersifat probabilistik, dinamis dan kebergantungan yang tinggi. Hal ini terjadi karena produk pertanian bersifat mudah rusak, proses penanaman, pertumbuhan dan pemanenan tergantung musim, hasil panen memiliki bentuk dan ukuran yang bervariasi, dan produk pertanian bersifat kamba sehingga produk pertanian sulit untuk ditangani. Tingginya tingkat kebergantungan dan kompleksitas dari jaringan rantai pasok produk pertanian menjadikan rantai pasok lebih rentan terhadap gangguan. Risiko ganguan rantai pasok dapat terjadi secara internal (relasi antara organisasi dengan jaringan pemasok) dan eksternal (antara jaringan pemasok dengan lingkungannya). Oleh karena itu perlu pengendalian risiko rantai pasok agar dapat menghindarkan akibat berkelanjutan yang dapat terjadi pada setiap titik dalam jaringan pasokan. Tujuan dari kajian ini adalah menjelaskan suatu model evaluasi dan manajemen risiko rantai pasok produk pertanian. Hasil validasi model dapat mengidentifikasi risiko setiap tingkatan rantai pasok dan memberikan usulan tindakan yang dapat dilakukan untuk meminimalkan risikonya. Nilai indeks risiko pada tingkat petani sebesar 26 % yang lebih tinggi daripada risiko pada tingkat pengumpul (8,78 %) dan distributor (8,31 %). Model dapat mengoptimalkan jadwal tanam petani untuk mengurangi risiko pasokan dan harga, selain itu juga telah dimodelkan optimasi pemilihan pemasok pada tingkat pengumpul dan distributor dengan pertimbangan minimalisasi risiko dan optimalisasi keuntungan.
Hubungan antara Ketuaan Durian CV Sunan dengan Sifat Fisiknya Haryanto, Bambang; Royaningsih, S
Agritech Vol 23, No 1 (2003)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1302.461 KB) | DOI: 10.22146/agritech.13528

Abstract

The objective of this research is to determine relationship between durian maturity of Sunan cultivar and its physical properties. Twelve mature Sunan durians of 100 ± 3 days after fullbloom and 12 immature durians of 70 ± 3 days after fullbloom were used to bedetermined their specific gravity and physical properties. Specific gravity was measured by water displacement and physical properties was visualy identified. After the measurement of specific gravity, all durians were opened (0 measure firmness and total soluble solid (TSS). Durians pulp firmness were measured using Rheometer CD-300 DX (kg unit) while total soluble solid of durians pulp using a digital refractometer Atago PR-201 (% brixs). The result indicated that Sunan durians with oval shape, weight 1,53 1-0,45 kg, diameter 16.0 1-3,0 cm, length 19,0 ±4,0 cm and can be cracked or opened. The specific gravity immature durian was 0,99 ±0,08 gicrn and mature durian was 0,89 0,024 g/cm3. The relationship between specific gravity versus firmness of durian pulp, and specific gravity versus total soluble solid are significant as indicated by R2 = 0,89 and R2 = 0,88 respectively. The firmness of immature durian pulp is bigger than 3 kg and the total soluble solid is less than JO % brit