Articles

TEKNIK PENGUKURAN LAJU RESPIRASI PRODUK HORTIKULTURA PADA KONDISI AMOSFIR TERKENDALI BAGIAN 2: OPEN SYSTEM METHOD Hasbullah, Rokhani
Jurnal Keteknikan Pertanian Vol. 22 No. 1 (2008): Jurnal Keteknikan Pertanian
Publisher : PERTETA

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Abstract The design of modified atmosphere packaging (MAP) requires steady state respiration rate data. The respiration rate of fresh produce is usually measured by the open system method where a steady stream of gas is passed through a respiration jar. It needs gas mixing unit to get certain level of controlled atmosphere (CA) condition and  an instrument to analyze gas composition. In this research, a gas chromatograph of Hewlett Packard of HP 5890 series with a thermal conductivity detector and suitable column was used to analyze the composition of oxygen, carbon dioxide and nitrogen simultanously. The measuring result of respiration rate of broccoli under CA conditions indicated that the gas composition gave significant influences. The respiration rate at a constant CO2 concentration decreases with decreasing O2 concentration. Keywords: broccoli, respiration rate, modified atmosphere packaging, gas chromatograph Diterima: 10 Desember 2007; Disetujui: 21 Maret 2008
LAMA PEMANASAN METODE VAPOR HEAT TREATMENT (VHT) DAN PELILINAN UNTUK MEMPERTAHANKAN MUTU PEPAYA SELAMA PENYIMPANAN Hasbullah, Rokhani; Marlisa, Elpodesy; Parjito, Ali; Hartulistiyoso, Edy
Jurnal Keteknikan Pertanian Vol. 22 No. 1 (2008): Jurnal Keteknikan Pertanian
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Horticulture products are host for Tephritidae fruitflies that are considered a quarantine risk by many importing countries. This research was conducted to find out the specific condition for the heat treatment using vapor heat treatment (VHT) method to control pest and diseases of papaya and the fruit quality during storage. Papayas were vapor heat treated at medium temperature of 46.5 0C for 0, 15, and 30 minutes. After the treatment, the fruits were waxed using beeswax of 6 % in concentration and then stored at temperature of 10 0C. The results show that the fruitfly of oriental fruitfly (Bactrocera dorsalis) was completely killed by treating in deep water testing at temperature of 46 0C for 10 minutes or at 43 0C for 30 minutes. The VHT of papaya at fruit core temperature of 45.5-46.0 0C for 15-30 minutes following waxing using beeswax of 6% in concentration was found to be effective to control pest and diseases until 21 days of storage without any visible signs of heat injury and without adversely affecting the quality of the fruit. Keywords: Papaya, vapor heat treatment, waxing, quarantine Diterima: 20 Agustus 2007; Disetujui: 24 Nopember 2007
KAJIAN REKAYASA PROSES PENGGORENGAN HAMPA DAN KELAYAKAN USAHA PRODUKSI KERIPIK PISANG Wijayanti, Ruri; Budiastra, I Wayan; Hasbullah, Rokhani
Jurnal Keteknikan Pertanian Vol. 25 No. 2 (2011): Jurnal Keteknikan Pertanian
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Abstract Vacuum frying is a new technology that can be used to improve quality attributes of fried food because of low temperatures process. The objectives of this study is to assess the effects of oil temperatures and exposure time of frying on physic-chemical and organoleptic properties of banana chips to get a better guality products, to determine packaging material that can extend shelf life of banana chips, to predict shelf life of banana chips using the method of acceleration and to calculate production costs and the business feasibility of vacuum fried banana chips. The quality parameters tested include water content, fat content, colour, thickness and organoleptic test. Banana chips were fried in oils with temperature of 60, 70, 80, and 90°C and time of frying 30, 45, 60 and 75 minutes. The result showed that the temperature and frying time is significantly influence the quality and characteristics of the products. The best quality of banana chips obtained at frying temperature of 80°C for 60 minutes. Aluminum foil can maintain the shelf life of banana chips for 115 days of storage, while the PP is only for 70.6 days of storage based on water content parameter. Banana chips business eligible to run if production capacity is 4 kg or more. Keywords: banana, vacuum fryer, self life, the feasibility Abstrak Penggorengan vakum adalah sebuah teknologi baru yang dapat digunakan untuk meningkatkan kualitas makanan gorengan (keripik) dengan proses suhu rendah. Tujuan dari penelitian ini adalah untuk mengkaji pengaruh suhu minyak dan waktu penggorengan terhadap sifat fisiko-kimia dan organoleptik keripik pisang sehingga didapatkan produk dengan kualitas terbaik, menentukan jenis kemasan yang dapat memperpanjang umur simpan keripik pisang, untuk menduga umur simpan keripik pisang dengan menggunakan metode akselerasi dan menghitung biaya produksi dan kelayakan usaha keripik pisang dengan penggorengan vakum. Parameter kualitas yang diuji meliputi kadar air, kadar lemak, warna, ketebalan dan uji organoleptik. Keripik pisang digoreng dalam minyak dengan suhu 60, 70 80, dan 90 ° C dan waktu penggorengan 30, 45, 60 dan 75 menit. Hasil penelitian menunjukkan bahwa suhu dan waktu penggorengan secara signifikan mempengaruhi kualitas dan karakteristik produk. Kualitas terbaik dari keripik pisang diperoleh pada suhu penggorengan 80 ? C selama 60 menit. Aluminium foil dapat mempertahankan umur simpan keripik pisang selama 115 hari penyimpanan, sedangkan PP hanya 70,6 hari penyimpanan berdasarkan parameter kadar air. Bisnis keripik pisang  memenuhi syarat untuk dijalankan jika kapasitas produksinya 4 kg atau lebih. Kata Kunci: Pisang, penggorengan vakum, umur simpan, kelayakan usahaDiterima: 27 Mei 2011 ; Disetujui: 16 September 2011
PENGERINGAN LIDAH BUAYA (ALOE VERA) MENGGUNAKAN OVEN GELOMBANG MIKRO (MICROWAVE OVEN) Hartulistiyoso, Edy; Hasbullah, Rokhani; Priyana, Eka
Jurnal Keteknikan Pertanian Vol. 25 No. 2 (2011): Jurnal Keteknikan Pertanian
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Abstract. Aloe vera (Aloe vera) is known as a useful plant, both as food, cosmetics or pharmaceuticals. Due its high water content, Aloe vera should be processed immediately after harvest. This paper will discuss the drying of aloe vera using microwave oven. The drying process of 50 gr Aloe vera gel and rind using 80 Watts microwave power completed in 140 minutes to reach the final moisture content of 7% wet basis.  The drying process in microwave drying shows similar process to that of conventional drying. Dipolar rotation mechanism of water molecules at microwave drying does not affect the drying stage. It shows however shorter process time. The water removal of the drying material occurred in the early minutes until the 50th minute. This because of the high free water surface on the material, while from minute 50 to minute 140 slowed the drying process. Highest temperature of the material during the process is achieved at  57.6 oC in drying of gel and 70.7 oC in drying of  Aloe vera rind.  It is expected that there is no damage of nutritional content during drying in the this temperature range. Quality analysis of flour and tea of Aloe vera after drying by microwave showed that Aloe vera powder produced within the range of the standard, both visually and microbiologically, but indicated as low quality when viewed from acid content levels.  Whether microwave heating mechanism affects the acidity, this needs further study. Keywords : Alue vera, microwave drying, product quality   Abstrak Lidah buaya (Aloe vera) dikenal sebagai tanaman yang bermanfaat, baik sebagai bahan pangan, kosmetika ataupun obat-obatan. Kandungan air yang cukup tinggi membuat lidah buaya harus segera diproses setelah panen. Pada tulisan ini akan didiskusikan pengeringan aloe vera menggunakan oven gelombang mikro (microwave oven). Proses pengeringan 50 gr gel dan kulit lidah buaya hingga mencapai kadar air akhir 7 % bb menggunakan microwave dengan power 80 watt berlangsung 140 menit Penurunan kadar air dan laju pengeringan pada pengeringan microwave menunjukkan proses yang sama dengan pengeringan konvensional.  Mekanisme rotase dipolar molekul air pada pengeringan microwave yang berbeda dengan pengeringan konvensional tidak berpengaruh terhadap tahapan proses pengeringan. Penurunan masa bahan selama proses pengeringan terjadi pada menit-menit awal hingga menit ke-50,  hal ini terjadi karenamasih banyaknya air bebas yang berada dipermukaan bahan.  Sementara dari menit ke-50 hingga menit ke-140 proses pengeringan berlangsung melambat. Suhu tertinggi bahan selama proses yang dicapai adalah  57,6 oC pada pengeringan gel dan 70,7 oC pada pengeringankulit lidah buaya. Pada kisaran suhu tersebut diharapkan tidak terjadi kerusakan kandungan gizi lidah buaya. Pengujian mutu tepung maupun teh lidah buaya setelah pengeringan dengan microwave menunjukkan bahwa tepung lidah buaya yang dihasilkan, baik secara visual maupun kandungan mikroba masih dalam kisaran standar.  Namun jika dilihat dari kadar keasamanan masih menunjukkan hasil mutu rendah. Apakah mekanisme pemanasan dengan gelombang mikro berpengaruh secara kimiawi sehingga berpengaruh terhadap kadar keasaman, hal ini perlu kajian lebih lanjut. Kata kunci : lidah buaya, pengeringan microwave, mutu produk Diterima: 08 Juni 2011; Disetujui: 20 September  2011 
FAKTOR-FAKTOR YANG MEMENGARUHI KINERJA DAN KEPUASAN TENAN DI INKUBATOR BISNIS IPB Kristianingsih, -; Sumarwan, Ujang; Hasbullah, Rokhani
MANAJEMEN IKM: Jurnal Manajemen Pengembangan Industri Kecil Menengah Vol. 12 No. 1 (2017): Manajemen IKM
Publisher : Institut Pertanian Bogor

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Business incubator is an assistance agency for beginner business which is believed to be able to generate professional, independent, and competitive entrepreneurs. This research aims to identify factors influencing the performance of business incubator?s tenants, and evaluate tenants?s satisfaction during their participation in business incubator. This research is conducted in Business Incubator of IPB by interviewing both inwall tenants and outwall tenants. The data obtained are analyzed using, Wilcoxon test with SPSS software, Importance Performance Analysis (IPA) and Customer Satisfaction Index (CSI). Result of this research reveals that performance of inwall and outwall  tenants are shown by the increase of gross profit, profit, number of employee, increase of product variants, number of customer, participation in training, the presence of business assistance, participation in training, the presence of business assistance, expansion of business place, expansion of business place. marketing expansion or number of agent, and the decline of complaints experienced by tenants. According to the calculation result of IPA,CSI, tenant satisfaction level on business incubator is categorized as good. Factor that is considered need to be improved by Business Incubator of IPB is adequate human resources performance improvement, especially for assistance and service toward tenants.
ANALISIS STRATEGY PENGEMBANGAN BISNIS E-COMMERCE PERTAMINA RETAIL DENGAN PENDEKATAN BISNIS MODEL KANVAS Latief, Prori Vitaliano; Syarief, Rizal; Hasbullah, Rokhani
MANAJEMEN IKM: Jurnal Manajemen Pengembangan Industri Kecil Menengah Vol. 14 No. 1 (2019): Manajemen IKM
Publisher : Institut Pertanian Bogor

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The competition of oil and gas industri in Indonesia is very tight. To get survive from the competition; the company has to develop their technology. Nowadays, technological advancement have salient roles in improving the company's business. PT Pertaminan Retail is a large oil and gas company in Indonesia. This study analyzed the design of e-commerce business development models from PT Pertamina Retail called MyPertamina. The method of the study is descriptive analysis and using business model canvas (BMC), the Delphi method, SWOT (Strenghts, weakness, opportunities, & threats), and the Blue Ocean Strategy. The datas in this study were secondary dan primary data. The secondary data obtained from the literature study and the primary data was by interviewing six informants. The research period starts from November to December 2018. The results of mapping the initial business model that used BMC, showed several aspects such as: customer segments, value propositions, channels, revenue streams, key resources, key activities, key partners, and costs structure. Environmental analysis used the Delphi method and the result was key trend value was 25.48%, industri strength was 25.19%, market strengths was 24.78%, and macroeconomic strengths was 24.55%. MyPertamina's internal environment influenced by product aspects, infrastructure management, customer interface, and financial aspect. The results of the SWOT analysis of nine BMC unsurts showed that the highest strength was the key partnership and the lowest strength was customer relationship. Meanwhile, the biggest opportunity was value proposition and the lowest opportunity was cost structure. The highest threat was customer segment, and the lowest threat was key partners. The business development model in this research focused on customer segment, key partnership, and value proposition, unsurts developed using the blue ocean strategy method.
KAJIAN KEAMANAN ASAP CAIR TEMPURUNG KELAPA UNTUK PRODUK PANGAN Budijanto, Slamet; Hasbullah, Rokhani; Prabawati, Sulusi; Setiadjit, Setiadjit; Sukarno, Sukarno; Zuraida, Ita
Jurnal Ilmu Pertanian Indonesia Vol. 13 No. 3 (2008): Jurnal Ilmu Pertanian Indonesia
Publisher : Institut Pertanian Bogor

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The objective of this research was to study the food safety od coconut shell liquid smoke for food products by acute toxicity test and identification of volatile compounds by means of Gas Chromatography- Mass Spectroscopy (GC-MS).Keyword: acute tixicity, coconut shell liquid smok, food safety, GC-MS, volatile compound 
MODEL PENDAMPINGAN UMKM PANGAN MELALUI INKUBATOR BISNIS PERGURUAN TINGGI Hasbullah, Rokhani; Surahman, Memen; Yani, Ahmad; Almada, Deva Primadia; Faizaty, Elisa Nur
Jurnal Ilmu Pertanian Indonesia Vol. 19 No. 1 (2014): Jurnal Ilmu Pertanian Indonesia
Publisher : Institut Pertanian Bogor

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Business incubator in Indonesia has not developed yet as in developed countries. It is caused by a lack of support from the government and the lack of a model of the concept of business incubation as a reference. This study aimed to develop a mentoring model for food processing SMEs through the Business Incubator in higher education. Research was conducted at several Business Incubators belong to universities by interviewing managers and tenants of the business incubators that have focus on the food processing sector. Data were analyzed using Analytical Hierarchy Process (AHP) and SWOT. The results showed that the most effective incubation models for the food processing SMEs is a model of mentoring participatory. SMEs tenants should be involved in any decision-making process and are actively involved in discussions about their business problems and solutions to overcome their problems. Incubation of tenants is carried out for three years covering the stage of pre incubation, incubation and post-incubation. The main program of incubation for SMEs include technical and managerial training, simple accounting, preparation of business plan, facilitating access to capital and marketing.
PERLAKUAN UAP PANAS (VAPOR HEAT TREATMENT) UNTUK DISINFESTASI LALAT BUAH DAN MEMPERTAHANKAN MUTU BUAH BELIMBING (AVERRHOA CARAMBOLA L.) Rohaeti, Eti; Syarief, Rizal; Hasbullah, Rokhani
Jurnal Keteknikan Pertanian Vol. 24 No. 1 (2010): Jurnal Keteknikan Pertanian
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AbstractThe objectives of this research were to study mortality of carambola fruit fly (B. carambolae D & H) and to study responses of VHT on quality of carambola (A. carambola L). Fruit fly mortality due to heat has been investigated by immersing fruit fly eggs into hot water at temperatures of 40, 43, 46 dan 49oC for 30 minutes and then at temperature of 46.5oC for 0, 5, 10, 15, 20, 25, 30 minutes. Star fruit were treated at temperature of 46.5oC for 5, 15, 30 minutes and then stored in temperatures of 5, 15oC and room temperature (28-30 oC). The result show that mortality has been achieved 100% at temperature more than 43.0oC for 30 minutes and at temperature 46.0oC for more than 15 minutes. VHT had significant influences to decrease the fruit respiration rates, chilling injury, antraknose, to increase the weight loss, color, and soluble solid content. However, there were no significant change in the hardness, water content, vitamin C and organoleptic test. VHT at temperature 46.5oC for 20 up to 30 minutes were effective to kill fruit flies inside carambola and VHT combined by storing in temperature of 15oC were able to maintain carambola quality during storage.Keywords: vapor heat treatment, fruit fly, B. carambolae, carambola, disinfestationDiterima: 1 Februari 2010; Disetujui: 19 April 2010
PENGARUH LAMA PERENDAMAN TERHADAP MUTU BERAS PRATANAK PADA PADI VARIETAS IR 64 Hasbullah, Rokhani; Riskia D. P, Pramita
Jurnal Keteknikan Pertanian Vol. 27 No. 1 (2013): Jurnal Keteknikan Pertanian
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ABSTRAK Pembuatan beras pratanak meliputi pembersihan, perendaman, pengukusan, pengeringan, dan penggilingan. Proses pratanak dimaksudkan untuk meningkatkan rendemen giling, menekan kehilangan nilai gizi dan menurunkan indeks glikemik sehingga cocok dikonsumsi oleh penderita Diabetes Melitus. Tujuan dari penelitian ini adalah (1) Mengkaji pengaruh lama perendaman terhadap mutu fisik dan kimia beras pratanak, (2) Menentukan lama perendaman yang optimum untuk proses pratanak dan pengaruhnya terhadap mutu beras. Penelitian ini menggunakan gabah varietas IR 64 dengan perlakuan lama perendaman 4, 6, dan 8 jam.  Hasil penelitian menunjukkan bahwa proses pratanak dapat meningkatan rendemen giling dan dapat menurunkan kadar amilosa. Profil gelatinisasi beras pratanak menunjukkan bahwa semakin lama perendaman dalam proses pratanak dapat meningkatkan viskositas trough, viskositas akhir, waktu puncak, dan suhu gelatinisasi serta menurunkan viskositas puncak, viskositas breakdown, dan viskositas setback. Lama perendaman tidak berpengaruh secara signifikan terhadap komposisi kimia yang terkandung dalam beras pratanak. Lama perendaman yang terbaik adalah selama 4 jam pada suhu air 60 oC. Kata kunci: gabah, beras pratanak, indeks glikemik, amilosa, profil gelatinisasi ABSTRACT Processing of parboiled rice consists of paddy cleaning, soaking, steaming, drying, and milling. Parboiled process of paddy is intended to increase the milling yield, to prevent nutrition losses and to decrease glychemic index. The purpose of this research is (1) To assess the impact of soaking time on the physical and chemical quality of parboiling rice, (2) To determine the optimum soaking time for parboiling rice and it?s impact on rice quality. This research is using IR 64 variant with soaking duration treatment about 4, 6, and 8 hours. The result showed that parboiled process increase the milling yield and reduce the rice amylose content. Gelatinization profile of the parboiled rice showed that the longer of soaking duration increase the trough viscosity, final viscosity, peak time viscosity, and pasting temperatures and also decreased the peak viscosity, breakdown viscosity, and setback viscosity. The treatment of soaking duration did not significantly affect the chemical contents of parboiled rice. The exposure time of paddy soaking that suggested is 4 hours in dip water at temperature of 60 oC. Keywords : paddy, parboiled rice, glychemic index, amylose, gelatinization profileDiterima: 10 Desember 2012 ; Disetujui: 28 Maret 2013