S. Joni Munarso
Center for Estate Crops Research and Development, Bogor

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PENERAPAN SISTEM HACCP (HAZARD ANALYSIS AND CRITICAL CONTROL POINTS) PADA PENANGANAN PASCAPANEN KAKAO RAKYAT Munarso, S. Joni; Miskiyah, Miskiyah
JURNAL STANDARDISASI Vol 16, No 1 (2014)
Publisher : Badan Standardisasi Nasional

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Abstract

Upaya untuk menangani persoalan mutu dan keamanan pangan biji kakao sangat diperlukan, khususnya oleh petani dan pelaku usaha kakao. Petani kakao perlu memperbaiki praktek yang selama ini dilakukan dan membangun sistem yang dapat memberikan jaminan mutu kakao, mengingat kakao Indonesia masih dinilai bermutu rendah. Sistem yang dapat dibangun antara lain melalui penerapan sistem Hazard Analysis and Critical Control Point (HACCP), yakni dengan mengendalikan tahap-tahap proses yang berperan penting dalam menentukan mutu. Tujuan penelitian adalah mengidentifikasi titik kritis penanganan biji kakao dengan pendekatan HACCP dan menyusun rekomendasi perbaikan atau pengendalian mutu biji kakao. Penelitian lapang dilakukan untuk mengidentifikasi teknologi dan sistem pengelolaan produksi kakao di sentra tanaman kakao, sebagai salah satu bahan untuk penyusunan rancangan HACCP penanganan pascapanen biji kakao. Tahapan proses pemanenan, fermentasi, pengeringan, sortasi, pengemasan dan penyimpanan merupakan titik kendali kritis (CCP) yang teridentifikasi pada penanganan pascapanaen kakao. Rekomendasi perbaikan mutu kakao rakyat dalam bentuk HACCP dapat digunakan dan diterapkan pada tingkat petani, dengan mengacu pada penerapan GAP dan GHP penanganan kakao pada tingkat petani.
PENGARUH PERENDAMAN JAGUNG DAN SUBSTITUSI TEPUNG TEMPE TERHADAP NILAI GIZI DAN SIFAT SENSORIS BERAS JAGUNG INSTAN Aini, Nur; Prihananto, V.; Munarso, S. Joni
JURNAL AGROTEKNOLOGI Vol 5 No 02 (2011)
Publisher : Faculty of Agricultural Technology, University of Jember

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Abstract

Processing corn into flour will produce byproducts of corn grits as a potential source of instantcorn rice. Modification of seed soaking in the manufacture of corn starch can alter the characteristics of the product. Efforts to increase the protein content in rice can be done in an instant corn flour substitute tempeh. The study aims to determine 1) the influence of soaking corn and soybean meal proportion of chemical and sensory properties of instant corn rice, and 2) determine a combination of soaking corn and the proportion of soybean flour that produces the best chemical and sensory properties of instant corn rice. This research used Randomized Design Group with two factors and three replications. Factor is tested is the process of soaking the seeds in the manufacture of white corn flour; that is, without soaking (P1) and a 24-hour soaking (P2), as well as variations in tempeh flour substitution (T) which consists of five levels, namely 0% (T0); 10 % (T1); 20% (T2); 30% (T3) and 40% (T4). The results showed the best of instant corn rice products is treatment combination of 20% soybean flour substitution and with 24-hour soaking (P2T2). The product has a soluble protein content 1.22% (bk), 2.76% fat content (bk), water content 6.98% (bk); carbohydrate 77.33%, with 2.44 color (yellow), texture 1 , 62 (a bit fluffier), a sense of 1.73 (rather good), corn aroma 2.11 (feeling) and the 2.38 level preferences (likes).Keywords: instant corn rice, soybean flour, soaking
CHARACTERISTICS OF WHITE CORN NOODLE SUBSTITUED BY TEMPEH FLOUR [KARAKTERISTIK MI JAGUNG PUTIH DENGAN SUBSTITUSI TEPUNG TEMPE] Aini, Nur; Prihananto, V.; Munarso, S. Joni
Jurnal Teknologi dan Industri Pangan Vol. 23 No. 2 (2012): 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 (321.001 KB) | DOI: 10.6066/jtip.2012.23.2.179

Abstract

Different corn type and processing of corn flour can produce flour with different physical and chemical characteristics. Processing of such flour into noodle will also result in different properties of noodle. While substitution of corn flour with tempeh flour can improve the protein content of the noodle it also impair its sensory characteristics. The objectives of this research were to determine the best combination of corn flour-type, corn flour processing and proportion of corn:tempeh flour to produce the best corn noodles based on physical, chemical and sensory properties. The observed variables of this study were moisture, ash, soluble protein, fat, elongation, colour, flavour, taste, and preferences. The results showed that based on physical, chemical and sensory properties, the best corn noodle could be made from flour made from waxy corn soaked for 24 hours and a ratio of corn:tempeh flour of 80:20. The noodle produced had 12.1% of total protein content, 2.8% of soluble protein, 8.4% of fat, 5.9% of moisture, 3.6% of ash, 69.9% of carbohydrate, 17.6% of elongation, yellow colour, slight flavour of corn/soybean, and 2.6 of preferences. 
PERUBAHAN SIFAT FISIKOKIMIA DAN FUNGSIONAL TEPUNG BERAS AKIBAT PROSES MODIFLKASI IKAT-SILANG Munarso, S. Joni; Muchtadi, D.; Fardiaz, D.; Syarief, R.
Jurnal Penelitian Pascapanen Pertanian Vol 1, No 1 (2004): 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.v1n1.2004.22-28

Abstract

Penelitian ini dilakukan untuk mengevaluasi perubahan sifat fisik, kimia dan fungsional tepung beras akibat proses modifikasi ikat-silang. Sebanyak 4 jenis beras, yaitu IR64B, IR64J, IR42B, dan IR42J yang beragam dalam hal mutu dan kadar amilosanya direaksikan dengan fosfor-oksiklorida (POCI,) dengan konsentrasi yang bervariasi, yi. 0, I; 0,2 dan 0,3% pada pH 10,5. Hasil penelitian menunjukkan bahwa tepung beras terfosforilasi atau terikat-silang terbukti mengalami perubahan, yakni kenaikan derajad putih, dan berbagai perubahan sifat kimia maupun fungsional lain. Kadar pati tepung beras makin menurun akibat penggunaan POCI3 dengan konsentrasi yang makin tinggi. Akibat penurunan kadar pati ini, kadar komponen kimia lain, seperti protein, lemak, serat, abu dan fosfor mengalami peningkatan. Pada tepung beras terikat-silang juga diperoleh sifat pasta yang meningkat baik pada viskositas puncak, viskositas pasta, maupun viskositas balik. Changes of physicochemical and functional properties of rice flour as affected by cross link modification processAn experiment to evaluate the changes of physical, chemical and functional properties of rice flour as affected by cross-linked modification process has been executed. Four rice samples, namely IR64B. IR64J, IR42B. and lR42J, which differrent quality and amylose content, were reacted with phosphor-oxychloride (POCl,) at various concentrations, i.e. 0.1 ; 0.2 and 0.3%, at the pH of 10.5. The result shows that phosphorilated or cross-linked rice flour had been identified to have higher whiteness degree. and some' changes in chemical and functional properties. Starch content of rice decreased as higher concentration of POCl, is applied. Meanwhile, the content of other chemical compounds, such as protein, fat, fiber, ash and phosphorous, increased as starch content decreased. Higher peak, paste, and set back viscosities were also observed in cross-linked rice flour.
PENGARUH PENAMBAHAN STARTER MIKROBA SERTA PEMERASAN PULP TERHADAP KONDISI FERMENTASI DAN MUTU BIJI KAKAO (Theobroma cacao L.) Munarso, S. Joni; Dewandari, Kun Tanti; Haifa, Zahra
Jurnal Penelitian Pascapanen Pertanian Vol 13, No 3 (2016): 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.v13n3.2016.156-166

Abstract

Telah dilakukan penelitian yang bertujuan untuk mengetahui pengaruh penambahan starter mikroba (Acetobacter aceti, Lactobacillus plantarum dan Saccharomyces cereviceae) serta pemerasan pulp terhadap fermentasi dan mutu biji kakao. Penelitian menggunakan metode Rancangan Acak Lengkap (RAL) pola faktorial 3x5 dengan dua kali ulangan. Faktor pertama adalah fermentasi yaitu fermentasi biji kakao secara spontan (F1), Fermentasi biji kakao dengan penambahan A. aceti, L. plantarum dan S. cereviciae (F2), Fermentasi biji kakao dengan perlakuan pemerasan pulp serta penambahan A. aceti, L. plantarum dan S. cereviciae (F3). Sedangkan faktor kedua adalah lama fermentasi (H1, H2, H3, H4 dan H5). Hasil penelitian menunjukkan bahwa penambahan starter meningkatkan konsentrasi etanol pada saat fermentasi dan meningkatkan kadar asam asetat, tetapi menurunkan konsentrasi asam oksalat pada biji kakao. Penambahan starter disertai pemerasan pulp menghasilkan biji kakao dengan kadar asam asetat sebesar 0,47%, sedangkan biji kakao tanpa pemerasan kadar asam asetat 0,49%. Penambahan starter disertai pemerasan pulp menghasilkan mutu biji kakao terbaik dengan karakteristik sebagai berikut: skor nilai uji belah tertinggi (379 dari 400), mutu fisik (Golongan mutu A) serta memenuhi persyaratan mutu SNI 2008 No. 2323 tentang biji kakao dengan rasio jumlah per berat biji sebanyak 88 biji/100g; nilai pH 4,93; kadar asam asetat 0,47%, kadar lemak 34,90%, kadar air 4,47%, kadar serat kasar 3,66% dan kadar abu 4,82% dengan waktu fermentasi selama 5 hari.English Version AbstractEffect of Starter Culture Addition and Depulping on The Fermentation and Quality of Cocoa Beans (Theobroma cacao L.)S Joni Munarso, Kun Tanti Dewandari, and Zahra Haifa. 2016. Effect of Starter Culture Addition and Depulping on The Fermentation and Quality of Cocoa Beans (Theobroma cacao L.). The aimed of this study was to investigate the effect of starter culture addition (Acetobacter aceti, Lactobacillus plantarum, and Saccharomyces cerevisiae) with depulping on the fermentation and quality of cocoa beans. The experimental design of this study was conducted using a 3×5 factorial Completely Randomized Design (CRD) with duplicate replication. The first factor was fermentation condition included spontaneously fermented cocoa beans (F1), fermentation of cocoa beans with the addition of A. aceti, L. plantarum and S. cereviciae (F2), Fermented cocoa beans with depulping and addition of A. aceti, L. plantarum and S. Cereviciae (F3). The second factor was time of fermentation. The result revealed that starter addition increased ethanol concentration on the fermentation process, increased acetate acid, and citric acid concentratio, meanwhile oxalic acid decreased on cocoa beans during 5 days of fermentation. Depulping caused a slight decrease in acetic acid concentration at the end of fermentation with value of 0,47%, meanwhile the sample of cocoa beans without depulping treatment had acetic acid concentration of 0,49%. Starter culture addition and depulping treatment resulted the best characteristic of cocoa beans which visualized by the largest amounts of cut test score (379 of 400), physical quality (Grade A) and completed SNI No. 2323-2008 requirements with total beans/100 g ratio of 88 beans/100g; pH values of 4,93; acetic acid concentrations of 0,47%, content of fat 15,12%, moisture 4,47%, crudefiber 3,66% and total ash 4,82% after 5 days fermentation.
Pengaruh Penambahan Tepung Kacang Hijau dan Gliseril Monostearat Pada Tepung Jagung Terhadap Sifat Fisik dan Organoleptis Roti Tawar yang Dihasilkan Mudjisihono, Rob; Munarso, S. Joni; Noor, Zuheid
Agritech Vol 13, No 4 (1993)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1239.581 KB) | DOI: 10.22146/agritech.19273

Abstract

An experiment was conducted to evaluate the effect of addition of mungbean flour and gliceryl monostearat (GMS) on the loaf volume, hardness, porosity, colour, texture, taste and flavour of bread. Corn and mung bean flour and then added with 1, 2 and 3 percents of GMS. Physical analysis showed that corn and mungbean flour can be used to produce a good quality bread. Addition of fifteen percents of mungbean in flour resulted in a good loaf volume and increase in the hardness of bread. Addition of GMS with several concentrations were also not negatively affecting to the taste, flavour, the texture and the colour of bread. The panelist prefered the texture of bread with addition of five percents mungbean flour and Iwo percents GMS. While, the panelist prefer the taste of bread with addition of ten percents mungbean flour and two percents GMS.
PERBAIKAN DAN EVALUASI PENERAPAN SISTEM MANAJEMEN MUTU PADA INDUSTRI PENGOLAHAN TAHU (STUDI KASUS DI UD CINTA SARI, DIY) Raharja, Sapta; Munarso, S. Joni; Puspitasari, Dian
MANAJEMEN IKM: Jurnal Manajemen Pengembangan Industri Kecil Menengah Vol. 7 No. 1 (2012): Manajemen IKM
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (200.778 KB) | DOI: 10.29244/mikm.7.1.28-36

Abstract

Regarded as a tool for improving quality and potentially other performance related outcomes, quality management system (QMS) ISO 9000:2000 and Hazard Analyzis Critical Control Point (HACCP) approach are held as a key way of achieving competitive advantages in the today?s global work context, especially for tofu industry. QMS is designed for use in all segments of the food industry from procurement and handling raw material, controlling operator competency, operasionalize of technology, process documentation. HACCP requires the development of strategies to prevent the inclusion or reduction of these hazard until acceptable level in a food. Research methodology empyoyed in these research comprises of 5 steps i.e: (1) Tofu manufacturing inventarization; (2) Composing of Manual of Quality dan Work Instruction are main prerequire for QMS implementation; (3) Implementation of Quality Escort which is part in QMS; (4) Comparison study before and after QMS Implementation; (5) Consistency observation quality product with statistical analysis dan quality control chart; include: moisture, ash, protein content, compactcity of tofu structure. The result  is quality of product more consistence after QMS Implementation. Neverless, it needed recontruction and monitoring contineously better way to create integrated agroindustry which is QMS implementation.