. Subarna
Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor

Published : 4 Documents
Articles

Found 4 Documents
Search

Peningkatan Kapasitas Pelaku Usaha Keripik Ubi Jalar dalam Perbaikan Mutu Produk di Desa Lingkar Kampus Warcito, .; Muhandri, Tjahja; Subarna, .
Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat Vol 1, No 1 (2015): Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat
Publisher : Institut Pertanian Bogor

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

Abstract

The objectives of community development activity are: 1) Increase the capacity of sweet potato chips business groups; 2) Improving the quality and diversification of products sweet potato; and 3) Improvement of product packaging sweet potato chips. This activity is applied at Petir Village, Darmaga Subdistrict and Cihideung Ilir Village, Ciampea Subdistrict, Bogor Regency. The methods are problem analysis group activities, training, and mentoring. Based on results of discussion the enchancement of group members capacity do by training. Training can improve the ability of businessmen amounted to 18.6% through pre-test and post-test. Improving the quality do by repairs the production process, especially in the process of slicing and frying. Increased marketing do by improved packaging and gain PIRT license.
PEMBUATAN MI JAGUNG KERING DENGAN METODE KALENDERING [CORN NOODLE PROCESSING USING CALENDARING METHOD] Subarna, .; Muhandri, Tjahja
Jurnal Teknologi dan Industri Pangan Vol. 24 No. 1 (2013): 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 (482.452 KB) | DOI: 10.6066/jtip.2013.24.1.75

Abstract

The objective of this research was to investigate the effect of extrusion and drying conditions on the corn noodle and processing using calendaring method. Corn flour (70%) was steamed, mixed with raw corn flour (30%), added with water (50%), salt (1%) and guar gum (1%). Treatment applied before sheeting were control (without extrusion), extrusion using 0.60 cm die diameter and using 0.30 cm die diameter. Noodle strands from the best extrusion treatment were dried in the tray dryer at 60, 70 and 80ºC. Extrusion of dough using grinder increased its degree of gelatinization. Without extrusion before sheeting, the dough was too hard to form a smooth sheet and the resulting noodle strand was fragile. Smaller die diameter (0.30 cm) resulted in lower cooking loss, stickiness and elasticity of corn noodle produced (p<0.05), but noodle toughness and elongation were not significantly different. Corn noodles dried at 60ºC for 40 minutes had longer elongation (p<0.05), but the cooking loss, toughness, and stickiness were not significantly different (p>0.05). 
KARAKTERISTIK MI BASAH JAGUNG AKIBAT PENGARUH LAJU PENGUMPANAN DAN PENAMBAHAN GUAR GUM [CHARACTERISTICS OF WET CORN NOODLE: EFFECT OF FEEDING RATE AND GUAR GUM ADDITION] Muhandri, Tjahja; Subarna, .; Palupi, Nurheni Sri
Jurnal Teknologi dan Industri Pangan Vol. 24 No. 1 (2013): 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 (385.741 KB) | DOI: 10.6066/jtip.2013.24.1.110

Abstract

The objectives of this research were to (1) investigate the effect of feeding rate on elongation, cooking loss, and microstructure of wet corn noodle properties and (2) investigate the effect of guar gum on elongation, cooking loss, hardness, and sensory quality of wet corn noodle. Corn noodles were made with pasta extruder. Two levels of feeding rate, i.e. 2.10 g/second and 1.87 g/second and three levels of guar gum (0, 1, 2% based on flour weight) were applied during wet corn noodle processing. Increase in feeding rate resulted in increased elongation, decreased cooking loss, and corn noodles microstructure similar to wheat noodle. Addition of guar gum increased elongation, but decreased hardness and cooking loss of the corn noodle. Additionally, guar gum decreased the preference scores.
PENINGKATAN MUTU MI KERING JAGUNG DENGAN PENERAPAN KONDISI OPTIMUM PROSES DAN PENAMBAHAN MONOGLISERIDA [QUALITY IMPROVEMENT OF DRIED CORN NOODLE THROUGH THE OPTIMIZATION OF PROCESSING CONDITIONS AND ADDITION OF MONOGLYCERIDE] Subarna, .; Muhandri, Tjahja; Nurtama, Budi; Firlieyanti, Antung Sima
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 (483.656 KB) | DOI: 10.6066/jtip.2012.23.2.146

Abstract

The objective of this research was to improve the quality of dried corn noodle through the optimization of processing condition using a cooking-forming extruder and the addition of monoglyceride. The process conditions was optimized using Response Surface Methodology (RSM) based on two processing parameters i.e., extruder temperatures (80-90°C) and screw speeds (75-125 rpm). The optimum condition of cooking extrusion was obtained at 90°C and 75 rpm. However, the noodle firmness and stickiness were unsatisfactory. The use of 1% Glyseryl Mono Stearate significantly improved the quality of the noodle with acceptable firmness, elasticity, and elongation. However, the cooking loss and stickiness were still high.