Soewarno T. Soekarto
Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Bogor

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KETERKAITAN BERBAGAI KONSEP INTERAKSI AIR DALAM PRODUK PANGAN [INTERRELATION ON WATER INTERACTION CONCEPTS IN FOODS] Soekarto, Soewarno T.; Adawiyah, Dede R.
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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KAJIAN PENURUNAN TITIK LELEH LILIN LEBAH (APIS CERANA) DALAM PEMBUATAN MARGARIN OLES RENDAH KALORI 1) [STUDY ON DECREASING THE MELTING POINT OF BEESWAX (APIS CERANA) IN THE PRODUCTION OF LOW -CALORIE MARGARINE] Sarungallo, Zita L.; Soekarto, Soewarno T.; Budijanto, Slamet
Jurnal Teknologi dan Industri Pangan Vol. 13 No. 2 (2002): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Beeswax has been used to replace fat in order to produce low calorie margarine; however, the quality of the product was still low. To produce a good quality of beeswax-containing margarine, the melting point of beeswax must be lowered close to human body temperature. The o objectives of the research were  : (1) to study the effect of addition of palm olein oil, fat solvent, emulsifier and stabilizer on the decrease of the melting point of beeswax, (2) to study the effect of enzymatic transesterification process, and (3) to produce margarine with low melting point and organoleptically acceptable. The results of the study revealed that addition of margarine ingredient lowered the melting point and solid fat content of the mixture, eventhough the melting point only reduced by 10°C, i.e. 64°C to 54°C. The process of transesterification  was carried out on beeswax and palm olein with ratio of 50:50 and 40:60 using  lipozyme IM 20 transesterification from Mucor  miehei as a catalyst at 78,5°C  for 24 hours with agitation  at 200 rpm. Using this transesterification condition, the ratio of beeswax and palm oil of 50,50 produced fat with iodine value of 36,3 acid value of 18,5, free fatty acid of 8.45%, and melting point of 53°C, while ratio of 40: 60 produced fat with iodine value of 42,5, acid value of 15.44, free fatty acid of 7.24% and the melting point of 52°C produce fat with iodine value of 36,31 and 42,51, acid value of 18,5 and 15,44, free fatty acid of 8,45% and 7,24% at the melting point of 53°C and 52°C. It also produced solid fat content (40oC) of 26,06% and 18,13%, with the consistency of 9,75 mm sec/gr and 13,96 mm sec/gr, respectively. The transesterification and non-transesterification beeswax with palm olein oil also can produce a low calorie margarine with the value of 12,3% - 50,5% lower than the comercial margarine, with the same physical and sensory characteristics.
AKTIVITAS ANTIOKSIDAN EKSTRAK DAN FRAKSI EKSTRAK BIJI ATUNG (PARINARIUM GLABERRIMUM HASSK.) [ANTIOXIDANT ACTIVITIES OF PARINARIUM GLABERRIMUM HASSK EXTRACTS AND THEIR FRACTIONS] Sarastani, Dewi; Soekarto, Soewarno T.; Muchtadi, Tien R.; Fardiaz, Dedi; Apriyantono, Anton
Jurnal Teknologi dan Industri Pangan Vol. 13 No. 2 (2002): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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The seed of Parinarium glaberrimum Hassk was extracted with non polar solvent (hexane) and or polar solvent (ethanol).  Antioxidative activity of extracts was measured by rates of carotene bleaching in the coupled oxidation of linoleic acid and b-carotene.  Ethanolic-Hexanoic Extract (EHE) of the seed was found to possess the highest antioxidative activity. Furthermore, EHE was fractionated by silica column chromatography and eight major fractions were isolated  according to UV absorption.  Antioxidative activity of these fractions was evaluated in a b-carotene-linoleate system.  Fractions III , I , and II showed the major activity, but fractions I and II have the best value of relative capacity, so they were chosen for further identification.
TIGA JENIS ALAT TANGKAP KEKUAK UNTUK TUJUAN KOMERSIAL DI BANGKA Studi Kasus Pebuar (Bangka Barat) dan P.Nangkabesar (Bangka Tengah) FAKHRURROZI, YULIAN; HALUAN, JOHN; PURBAYANTO, ARI; SOEKARTO, SOEWARNO T.
Akuatik: Jurnal Sumberdaya Perairan Vol 3 No 2 (2009): AKUATIK : Jurnal Sumberdaya Perairan
Publisher : Program Studi Perikanan, Fakultas Pertanian, Perikanan dan Biologi Universitas Bangka Belitung

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This paper describes the research result about catching gears in traditional-commercial kekuak catch fishery in Bangka at two production centres, Pebuar and Nangkabesar. The objectives is exploring and comparing the gears which used for catching kekuak. Data were collected by observation at fishing activities and interview with key informans. The research found there are three kinds of gear: cucok, rangkang dan serampang. Cucok is the gear came from ancient tradition, but rangkang, and serampang came from fishermen innovation. The cucok is used at all of regions in Bangka, but the rangkang is used only at Pebuar, and the serampang only at Nangkabesar
TEKNIK PENANGKAPAN DALAM PERIKANAN KEKUAK KOMERSIAL-TRADISIONAL DI BANGKA FAKHRURROZI, YULIAN; HALUAN, JOHN; PURBAYANTO, ARI; SOEKARTO, SOEWARNO T.
Akuatik: Jurnal Sumberdaya Perairan Vol 4 No 2 (2010): AKUATIK : Jurnal Sumberdaya Perairan
Publisher : Program Studi Perikanan, Fakultas Pertanian, Perikanan dan Biologi Universitas Bangka Belitung

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This paper describes the research result on kekuak catching technique applied by Bangka fishermen at two production centres, Pebuar and Nangkabesar. The objectives is exploring and comparing the commercial kekuak catching techniques. Data were collected by observation at fishing activities and interview with key informans. This research found there are three kinds of technique: nyucok, ngerangkang, and nyerampang. Nyucok is the technique came from ancient tradition, but ngerangkang and nyerampang came from fishermen innovation. The nyucok applied at all of regions in Bangka, but the ngerangkang is applied only at Pebuar, and the nyerampang only at Nangkabesar. All of the techniques are not affect to the dry kekuak qualities, and the ngerangkang is the technique that produce the best wet (fresh) kekuak quality.
KAJIAN STRATEGI PENGEMBANGAN USAHA INDUSTRI KRIPIK SINGKONG PERUSAHAAN PT INTI SARI RASA DI BEKASI Indariawati, Praba; Raharja, Sapta; Soekarto, Soewarno T.
MANAJEMEN IKM: Jurnal Manajemen Pengembangan Industri Kecil Menengah Vol. 6 No. 2 (2011): Manajemen IKM
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (112.776 KB) | DOI: 10.29244/mikm.6.2.28-36

Abstract

Cassava is one of local prime comodity in Indonesia. Crispy chips of cassava is one of product was made from cassava. People interest in developing of it, for example, people in Bekasi. PT Inti Sari Rasa was built in 1981, it has a business in crispy chips of cassava industry. The company have an internal and external constraints to develop and awaken crispy chips of cassava industry (increasing competition power of product and business).  The aims of the study are: (1) to identify and evaluate the internal factor business of crispy chips of cassava industry in PT. Inti Sari Rasa which is become strength and weakness factors; (2) to identify and evaluate the external factors which is become opportunities and threats that can influence its developing; (3) to analyze strategy which was applied and formulate the alternative strategy for developing business of crispy chips of cassava. Data which was used in this analysis covered  primary and secondary data which have quantitave and qualitative character. The respondents were : (a) company management (5 persons); (b) agent (10 agents); (c) consumer (50 persons). The tools analysis used matrix of IFE (Internal Factor Evaluation), EFE (External Factor Evaluation), IE (Internal ? External) and SWOT (Strengths, Weaknesess, Opportunities and Threats) to arrange developing business strategy, also QSPM (Quantitative Strategic Planning Matrix) to determine priority strategy which was chose. The result of IFE matrix calculation got score 2.703 and EFE 2.511. Based market on the mapping by IE matrix, position of the company in the cell V. Strategy that can apply in this cell are market penetration and developing product and market. The result of SWOT matrix are four types of strategy that done, they are : S-O strategy, to maintain consumer?s loyalty and increasing productivity; W-O strategy, to expand distribution area and market, to increase quality of human resource marketing, to apply accountancy system in the company's finance; S-T strategy, to increase product diversification to counter a new comer, to increase image product in order to implant consumer loyalty; W-T strategy, to increase promotion activity in order to catch the potential consumer, to fix the product price in order to meet the most people. Based on the alternative strategy that was formulated. QSPM used to choose priority strategy which can be applied, it is expanding distribution area and market (4,612). That strategy rely on strengthens and opportunities, also solve some weaknesses and anticipate threatens which come from company surrounding
PEMODELAN ISOTERMIS SORPSI AIR PADA MODEL PANGAN [MODELLING OF MOISTURE SORPTION ISOTHERM IN FOOD MODEL] Adawiyah, Dede R.; Soekarto, Soewarno T.
Jurnal Teknologi dan Industri Pangan Vol. 21 No. 1 (2010): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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       Moisture sorption isotherm of food powder products is pertinent in processing and stability of food.  Food model consisted of tapioca starch, casein, palm oil and sucrose.  The moisture sorption isotherm curves of the food model, tapioca starch and casein were sigmoid indicating the typical shape of amorphous product, while the water sorption isotherm of sucrose was a broken-line curve showing typical shape of crystalline material.  The Guggenheim ? Anderson-de Boer (GAB) model was the best model to predict sigmoid sorption isotherm curve (tapioca starch, casein and food model) at the whole range of experimental aw (0.07 ? 0.97) while  the Braunauer Emnet Teller (BET) model only fitted for aw up to 0.6.  The Water binding capacity of tapioca at monolayer (Mm) was higher than casein and food model but the coefficient of adsorption energy (C) was lower than that of casein.  Addition of oil at the food model decreased the water binding capacity at monolayer.  The Grover model was more suitable than Ross model  to predict the water sorption isotherm curve of food model from its composition.
Pengayaan Tepung Kedelai Pada Pembuatan Mie Basah Dengan Bahan Baku Tepung Terigu Yang Disubstitusi Tepung Garut Widaningrum, nFN; Widowati, Sri; Soekarto, Soewarno T.
Jurnal Penelitian Pascapanen Pertanian Vol 2, No 1 (2005): 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.v2n1.2005.41-48

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Selama ini terigu yang digunakan di Indonesia seluruhnya diimpor dari luar negeri. Total impor terigu dari Januari hingga Desember 2003 mencapai 344,2 ribu ton atau senilai US$ 75,4 juta yang setara dengan Rp 677,9 milyar. Eksplorasi sumberdaya karbohidrat lokal dapat dilakukan dalam rangka menghemat devisa. Alternatif umbi-umbian yang dapat mensubstitusi terigu dalam banyak penggunaan diantaranya yaitu umbi garut, dengan mengubah bentuknya terlebih dahulu menjadi tepung. Penelitian ini bertujuan untuk membuat mie basah substitusi 20% tepung garut yang diperkaya kandungan proteinnya dengan tepung kedelai. Penelitian ini didahului dengan pembuatan tepung garut dan tepung kedelai, kemudian dilakukan anal isis sifat fisiko kimianya. Penambahan tepung kedelai dilakukan pada taraf 0; 5; 10; dan 15%. Penambahan tepung kedelai terbukti dapat meningkatkan kandungan protein dan memperbaiki warna mie basah dari terigu dengan substitusi tepung garut 20%. Penambahan 15% tepung kedelai ke dalam formula tepung komposit 20% tepung garut menghasilkan peningkatan kandungan protein dan lemak tetapi menurunkan kandungan karbohidrat. Uji deskripsi yang dilakukan terhadap warna, tekstur, aroma dan rasa mie basah dengan penambahan tepung kedelai menunjukkan bahwa panelis masih menyukai dan dapat menerima mie basah dari terigu substitusi 20% tepung garut sampai tingkat penambahan tepung kedelai 10%. Mie tersebut mengandung air 27,4%; abu 0,7%; protein 9,7%; lemak 10,1%; serat kasar 3,4% dan karbohidrat 52,2%. Berdasarkan uji organoleptik deskripsi termasuk sifat fisiko kimianya, produk ini telah memenuhi persyaratan SNI untuk mie basah yaitu SNI 01-2987-1992. Soybean Flour Enrichment in Wet Noodle Made of Wheat Flour Substituted with Arrowroot FlourIndonesian has been importing wheat flour for domestic consumption for a long time. The total import of wheat flour from January to December 2003 was 344,200 tons equal to US$ 75.4 million (Rp 677.9 billion). The exploration of local carbohydrate resources is a choice to preserve the foreign currency deposit. One alternative of crops which could substitute wheat flour in many usages is arrowroot tuber, by processing it to flour. The aim of this research was to increase protein content in wet noodle by enriching soybean flour into wet noodle which made of 20% of arrowroot flour and 80% of wheat flour. Soybean flour was added in 0; 5; 10; and 15% concentration. This research was initiated by producing of arrowroot and soybean flours, then analyzing their physico-chemical characteristics. The result showed that addition of soybean flour was proven increasing protein content and improving the colour of wet noodle. The description test which applied 'to texture, colour, odor and taste of wet noodle showed that panelists still accepted wet noodle made of wheat flour substituted with 20% of arrowroot flour with addition 10% of soybean flour. This product contents 27.4% of moisture; 0.7% of ash; 9.7% of protein; 10.1 % of fat%, 3.4% of crude fiber and 52.2% of carbohydrate. Based on description test including its physico-chemical characteristics, this product has fulfill the requirement of wet noode standard of SNI 01-2987-1992.
PENGARUH JENIS DAN KONSENTRASI DAGING IKAN TERHADAP PENGEMBANGAN VOLUMETRIK, KERENYAHAN DAN RASA KERUPUK IKAN Peranginangin, Rosmawaty; Soekarto, Soewarno T.; Lavlinesia, Lavlinesia; Mulianah, Ijah
Jurnal Penelitian Perikanan Indonesia Vol 1, No 2 (1995): (Vol.1 No.2 1995)
Publisher : Pusat Penelitian dan Pengembangan Perikanan, Badan Penelitian dan Pengembangan Kelautan da

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2018.044 KB) | DOI: 10.15578/jppi.1.2.1995.13-27

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Penelitian kerupuk dengan menggunakan 3 jenis ikan yaitu ikan remang(Congresoxtalabon), ikan kakap (Lates calcarifer) dan ikan belida (Nonpterus cbiktus) denganformulasi 0;25;40 dan 50o/o telah dilakukan dengan tujuan untuk mengehhui pengaruhnya dalam pengembangan volumetrik, kerenyahan dan rasa krupuk.