Papers by Purwiyatno Hariyadi
FoodReview Indonesia, 2004
Sektor pangan adalah pilar penting dalam ekonomi Indonesia, memberikan kontribusi besar terhadap ... more Sektor pangan adalah pilar penting dalam ekonomi Indonesia, memberikan kontribusi besar terhadap pertumbuhan ekonomi, penyerapan tenaga kerja, dan ketahanan pangan.
Journal BiGME, 2021
Penelitian ini bertujuan untuk mengetahui pengaruh ukuran bongkahan batu kapur yang digunakan pad... more Penelitian ini bertujuan untuk mengetahui pengaruh ukuran bongkahan batu kapur yang digunakan pada pengeringan absorpsi terhadap laju pengeringan fillet ikan patin. Tiga macam ukuran bongkahan kapur api, yaitu 100 g per bongkah atau dengan luas permukaan 8.65 cm2/kg (U1), 50 g per bongkah atau dengan luas permukaan 10.40 cm2/kg (U2), dan 25 g per bongkah atau memiliki luas permukaan 13.09 cm2/kg (U3), ditempatkan pada bagian bawah lemari pengering dan dipisahkan dengan kawat kasa dari fillet ikan patin yang ditempatkan di rak bagian atas,.perbandingan kapur: ikan (5:1). Untuk mencapai kadar air fillet ikan patin 12% basis basah, dibutuhkan waktu masing-masing selama 46, 38, dan 30 jam untuk luas permukaan bongkahan kapur 8.65, 10.40, dan 13.09 cm2/kg. Pengeringan fillet ikan patin terbagi dalam 4 periode, yaitu periode transisi (kondisioning), periode cepat (pengeringan air bebas), periode lambat (pengeringan air terikat tersier) dan periode sangat lambat (pengeringan air terikat ...
Warta Industri Hasil Pertanian, 2020
Interesterification of fat blends containing refined, bleached, deodorized palm oil (RBDPO) and f... more Interesterification of fat blends containing refined, bleached, deodorized palm oil (RBDPO) and fully hydrogenated soybean oil (FHSO) at various weight ratios, catalyzed by an immobilized 1,3-specific lipase, Lipozyme TL IM, was studied for production of cocoa butter equivalent (CBE). CBE have chemical dan physical properties compatible with those of cocoa butter (CB) and can be used to replace CB in chocolate confectionery product. Triacylglycerol (TAG) composition and solid fat content (SFC) profile of the starting blends were analyzed and compare with those of the interesterified blends. Upon enzymatic interesterification, extensive re-arrangement of fatty acid (FA) among TAG was evident. Consentration of several TAG were increased, some were decreased, and several new TAG were formed. The main TAG of RBDPO (POP, POO) and TAG of FHSO (PSS, SSS) were decreased, whereas the desired CB TAG (POS, SOS) were increased. Our research indicated that acyl exchange occured mainly between th...
The main objective of this study was to assess the quality of bulk palm oil from the point of pro... more The main objective of this study was to assess the quality of bulk palm oil from the point of production (and its distributors) using the critical factors of vitamin A stability and carotenoids (expressed as beta-carotene) in Indonesia. The specific objectives were to analyze the peroxide value (PV), acid value of free fatty acid (FFA) and carotenoids (expressed as beta-carotene) content of unfortified bulk palm oil in Indonesia. The study showed that the quality of initial bulk palm cooking oil, both at the level of manufacturers and distributors, was inconsistent; however, it was still in compliance with the Indonesian standard for cooking oil (SNI 77092012). The PV and FFA range of bulk palm cooking oil analyzed was 0-8.94 meq O2 kg-1 and 0.06-0.23% respectively, and the range of carotenoids content (expressed as beta-carotene) was quite low, only 1.2-3.05 ppm, respectively. The results of this study could be used as the basis of vitamin A fortification in palm oil, since the sta...
. The study aimed to evaluate free glutamate content occurs naturally in prepared foods or dish m... more . The study aimed to evaluate free glutamate content occurs naturally in prepared foods or dish menus. Fifteen selected Indonesian dish menus were categorized to three major groups, i.e. dish menu with monosodium glutamate (MSG) addition, dish menu with seasoning and/or condiment containing glutamate addition, and dish menu with MSG, seasoning and/or condiment containing glutamate addition. Each dish menu was prepared at the kitchen laboratory by standardizing the ingredients, composition and cooking process, followed by analysis of free glutamate content in dish menu, its raw material mix, and basic seasoning using HPLC method. The study results showed that raw materials such as chicken, fermented-tofu solid waste (oncom), meatball, cabbage, fried onion, tomato, and fried potato contributed to the free glutamate content in dish menus. Addition of MSG, seasoning and/or condiments de nitely contributed to free glutamate content in the dish menus, ranged 9.8-142.9% for MSG added and 7...
Jurnal Teknologi dan Industri Pangan, 2012
Heat-Moisture Treatment (HMT) is a hydrothermal treatment that modifies the physicochemical prope... more Heat-Moisture Treatment (HMT) is a hydrothermal treatment that modifies the physicochemical properties of starch. Without destroying it’s granular structure. This treatment involves treatment of starch granules at low moisture levels (<35% moisture w/w) for a certain period of time at temperatures above glass transition temperature (Tg) but below the gelatinization temperatures. In this review, impact of starch conditions (sources, composition) as well as HMT conditions (moisture content, time period and temperature) on the morphological, crystalline, gelatinisation and pasting characteristics of starch will be discussed.
Jurnal Pengolahan Hasil Perikanan Indonesia, 2018
Minyak ikan dan virgin coconut oil (VCO) memiliki karakteristik fisika kimia yang berbeda danmemi... more Minyak ikan dan virgin coconut oil (VCO) memiliki karakteristik fisika kimia yang berbeda danmemiliki manfaat fungsional besar.Transesterifikasi enzimatik antara minyak ikan dan VCO sangatberpotensi menghasilkan lipid terstruktur dengan karakteristik yang baru. Tujuan penelitian ini adalahmenetapkan lama proses reaksi transesterifikasi enzimatik terbaik untuk menghasilkan lipid terstrukturtipe MLM (medium-long-medium) dan menentukan karakteristik kimia dan fisik lipid terstruktur. Analisisyang dilakukan yaitu komposisi asam lemak dan triasilgliserol (TAG) serta analisis titik leleh. Enzim yangdigunakan adalah Lipozym Thermomyces lanuginosa (TL IM) yang spesifik terhadap sn-1 dan sn-3. Hasilpenelitian menunjukkan bahwa waktu terbaik reaksi transesterifikasi enzimatik pada perbandingan substrat1:1 (basis mol), suhu reaksi 50oC, kecepatan pengadukan 200 rpm, menggunakan konsentrasi enzim 10%(terhadap substrat) dan molecular sieve 2% (terhadap substrat) adalah 30 menit. Lipid terstruktu...
Jurnal Teknologi dan Industri Pangan, 2016
Each kind of oil has different characteristics and physico-chemical properties. Therefore, coolin... more Each kind of oil has different characteristics and physico-chemical properties. Therefore, cooling method applied during dry fractionation of oil must be specifically designed. Fractionation condition of coconut oil commonly uses the fractionation data of palm oil, soybean oil, butter milk, and other commercial oil. Therefore, a more suitable cooling method for coconut oil needs to be investigated. The study showed that there were three distinct cooling phases critical to crystallization process, i.e. initial cooling, critical cooling and crystallization phase. The initial cooling phase is a process of lowering the rejuvenated oil temperature to the temperature for the onset of oil crystallization. For coconut oil, the onset of crystallization temperature was found at 29°C. The critical cooling phase is cooling from 29°C to the crystallization temperature. Crystallization phase is a phase to maintain the oil temperature constant at a predetermined crystallization temperature. In the initial cooling phase, melted coconut oil might be cooled quickly to save time but in the critical cooling phase, it should be done with a cooling rate of less than 0.176°C/min to produce a physically stable crystal. This study has successfully formulated a typical dry fractionation for coconut oil at pilot plant scale (120 kg) and resulted in an effective cooling procedure to produce oil fractions with physico-chemical properties as expected. The conditions and essential requirements that must be managed and maintained in a dry fractionation stage of coconut oil had been identified and were known. Hence, the fractionation process for specific purposes can be designed in a more practical way.
Jurnal Teknologi dan Industri Pangan, 2016
Deterioriation of palm oil fortified with vitamin A and provitamin A could b e caused b y the pre... more Deterioriation of palm oil fortified with vitamin A and provitamin A could b e caused b y the presence of oxygen and light exposure. The purpose of this study was to determine the effect of the initial peroxide value (PV) in palm oil (1.99, 3.98, and 9.95 meq O2/kg oil) and light intensity (15000, 10000, and 5000 lux) on the rate of oxidation and the shelf life of palm oil fortified with Red Palm Oil (RPO) equal to 45 IU vitamin A. The RPO contained β-carotene as provitamin A in the amount of 504.67 ppm. The PV and free fatty acid (FFA) content were ob served as the parameters of oil deterioriation during storage. The results showed that the rate of PV was influenced b y light intensity, while the rate of FFA formation were more influenced b y the amount of initial PV in the oil. Based on the palm oil standard quality for PV (SNI 7709: 2012), the shelf life of palm oil with the lowest initial PV at amb ient temperature was 9.5 days, while that with the highest PV was 1.32 hours. The deterioration rate of RPO fortified palm oil due to light exposure was also compared with its deterioration rate due to heat and the deterioration rate of palm oil fortified with vitamin A. The shelf life of vitamin A fortified palm oil stored in the dark was 90.67 days, while RPO fortified palm oil was 68.12 days. This shelf life results showed that RPO had a potency as provitamin A fortificant for palm oil as long as it is stored in a closed container in the dark.
Agritech, 2017
Indonesia is the world’s largest crude palm oil (CPO) producer and consumer in 2014. Components t... more Indonesia is the world’s largest crude palm oil (CPO) producer and consumer in 2014. Components that affect the quality of CPO are diglycerides (DAGs) and free fatty acids (FFA). DAGs in palm oil are known as the precursor of 3-MCPD esters, while higher content of FFA could influence the oil stability. The contact of CPO with adsorbent could affect the present of DAG and FFA in CPO. The purpose of this study was to determine the best type of adsorbent in reducing DAGs and FFA in CPO with emphasis on the characteristics of the adsorbent and adsorbate. This study was carried out by using three different types of CPO quality and six different types of adsorbent (carbon active, MgO, Magnesol R-60, and 3 types of bleaching earth). The contact process of CPO with different adsorbents were carried out at a temperature of 50-60 °C (without vacuum) for adsorbents selection and 90 °C (under vacuum) for 30 minutes at a dose of adsorbent 1 and 3 %. The contact process of different adsorbents wi...
Jurnal Agritech, 2016
The objective of this research was to assess the photodegradation kinetics of chlorophyll, tocoph... more The objective of this research was to assess the photodegradation kinetics of chlorophyll, tocopherol, and carotenoid in red palm oil (RPO) during storage under flourescent light intensities of 5000, 10000, and 15000 lux. Photodegradation was followed by measuring the changes of chlorophyll, tocopherol, and carotene contents in RPO filled in transparent bottles stored in incubator box (31.60±0.69 oC) with controlled light intensity. As reference, pure RPO was filled in dark and transparent bottles then was stored at roomy temperature (31.46±1.04 °C) and lighting (476.25-484.89lux). The result showed that photodegradation of chlorophyll followed first order kinetics with two distinct photodegradation periods. First, rapid photodegradation period during the first 6 hours of storage with k values of 3.81x10-2, 4.45x10-2, 5.64x10-2 day-1, followed by a slower photodegradation period at prolonged storage more than 6 hours, with k values of 1.41x10-2, 3.01x10-2, 4.59x10-2 day-1 under ligh...
Basic information on physical and chemical properties of Gayam (Inocarpus edulis Forst), one of t... more Basic information on physical and chemical properties of Gayam (Inocarpus edulis Forst), one of the domestic commodities, is still very limited. The objectives of this research were to investigate chemical composition of gayam seed and the functional properties of gayam starch, especially the pasting behavior and the characteristic of its gel. Moisture, crude protein, lipid, ash, and carbohydrate content of gayam seed, respectively, were 50.11% (w/w), 11.66%, 8.21 %, 3.39% , and 76.74% (dw). The gayam starch granules were very strong and remain physically intact during heating up to 90C. The highest swellingpower (24.76) occurred at 95C, with low amylose leaching (0.27% dw) and solubility (0.25 Brix). Pasting behavior of starch suspension (10% w/v) showed the initial pasting temperature at 81C and peak viscosity 750 Brabender unit (BU) reached at 90 C. The paste viscosity was relatively stable at 95C. The gel was formed during cooling. The gel of gayam starch was unstable at (-16C) at which six times freezingthawing cycles resulted in 66.95% water dripped. The gel characteristics may indicated the high amylose content. Scanning electron micrographs of freeze-dried gel revealed the sponge-strucuture. The data indicated that gayam starch has great potential to be explored further for industrial applications.
Palm oil contains carotenoid about 500-700 ppm. Epidemiology study showed that carotenoids are be... more Palm oil contains carotenoid about 500-700 ppm. Epidemiology study showed that carotenoids are beneficial for health, but most of carotenoids are destructed and loss during purification of palm oil, so need to be modified to minimize the loss and destruction of carotenoids. One of the methods was to use NaOH to neutralize free fatty acid after degumming step. The aim of this research was to determine optimum condition of deacidification process of palm oil to minimize the destruction of carotenoids. This research used Central Composite Design (CCD). Response surface model was applied to see influence of treatment to rendemen, free fatty acid and carotenoids contents of neutralized palm oil (NPO) with three variables of temperature, time, and consentration of NaOH. This research showed the optimum condition of deacidification process of palm oil to minimize the destruction of carotenoids, i.e. temperature of 59 o C, time 25 minutes, and NaOH 11.1% (16 o Be). In this condition the content of NPO was 95%, with 0.16% of free fatty acid and total carotenoids of 390 ppm.
Jurnal Keteknikan Pertanian, 2007
This research was aimed to study the energy potential of quicklime stone chemoreaction for the ap... more This research was aimed to study the energy potential of quicklime stone chemoreaction for the application to drying process of red chilli seeds. The experiment demonstrated that chemoreaction energy released from water reaction with CaO containing lime stone could be used for drying process of chilli seeds at ambient temperature to a very low moisture, varying of 2.5-3.7 % wb. The chemoreaction energy released from reaction between lime stone and plane water was 1.06 kJ/g lime stone. At excessive water condition particle sizes of lime stone did not affect chemoreaction energy, but smaller size particles enhanced the energy release from the reaction. Using three particle sizes of lime stone the energy efficiency for drying of red chilli seeds ranged 54.0-64.0 % and for plane water evaporation ranged 57.4-71.6 %. The energy effectiveness for chilli seeds drying was 4.7 kJ/g water and for plane water evaporation was 4.1 kJ/g, implying the presence of bound water in the chilli seeds.
Fermented was reported to have different physicochemical and functional properties to those of no... more Fermented was reported to have different physicochemical and functional properties to those of non fermented flour. The objective of this research was to study the effect of spontaneous fermentation to chemical and rheological properties of corn flour and to identifying correlation among parameters. Flour was prepared by spontaneous fermentation with variation of fermentation time (0, 12, 24, 36, 48, 60 and 72 hours). The result indicated that the increasing of corn grits fermentation time was decrease of protein, crude fiber, lipid, ash, starch and amylase content of corn flour. The increasing of protein content, reduction sugar, crude fiber, ash, bulk density and gelatinization time were decrease of gel strength. Gel strength will be promote with increasing of angle of repose and peak viscosity. Gel stickeness will decrease with increasing of amylosa: amylopecyin ratio and breakdown viscosity.
Rice is the staple food for Indonesians. Consequently, rice milling services are in great demand ... more Rice is the staple food for Indonesians. Consequently, rice milling services are in great demand by the rice farmers. The need of rice milling service has increased the number of mobile small scale rice milling units (PPK-keliling), especially at the rice production area. The objective of this research was to determine and compare the yield of milling and quality of the resulted rice due to milling process at mobile small scale rice milling (PPK-keliling) and large milling units (PPB) operating in Banyuwangi Regency. About 12 kg of rice grain each were milled at 12 different PPK units. The resulted white rice (milled and polished rice) were weighted and analyzed for its composition with respect to head rice, broken rice, small broken rice, rice chaffs (rice hulls) and rice brans. The yield and quality of the resulted milled rice were then compared with that of rice resulted from large rice milling units (PPB). There was no significant difference in the yield of milling between PPK-k...
Pada tahun 2003 Badan Urusan Logistik (Bulog) telah mengalami perubahan menjadi Perum Bulog. Deng... more Pada tahun 2003 Badan Urusan Logistik (Bulog) telah mengalami perubahan menjadi Perum Bulog. Dengan perubahan ini, Perum Bulog akan memasuki tujuh jenis bisnis yang terkair dengan komoditas beras, gula, jagung dan kedelai. Salah satu dari tujuh jenis bisnis tersebut adalah bahwa Perum Bulog ini nantinya akan bermain di "industri perberasan". Bahkan pada tahap awalnya; Perum Bulog ini telah mencanangkan melakukan investasi mendirikan rice milling plant. Perubahan ini sungguh sangat menarik dan juga memberikan harapan; khususnya untuk perkembangan "ilmu beras" di Indonesia. Kenapa? Beras merupakan salah satu jenis produk pangan yang paling banyak dikonsumsi di Indonesia. Dengan program nasional yang sangat populer di masa yang lalu, beras telah pula mendudukan posisi penting sebagai komoditas politik bagi Indonesia. Karena posisinya yang penting itu pula maka gonjangganjing (baca menurunnya) harga beras akan mempunyai dampak yang luar biasa. Khusus untuk peran itulah maka Perum Bulog diharapkan dapat berperan secara siginifikan; khususnya untuk memberikan jaminan bahwa harga dasar gabah yang ditetapkan pemerintah bisa dinikmati oleh petani. Pengembangan "industri perberasan" oleh Perum Bulog ini mempunyai arti penting, terutama jika dikaitkan dengan paradigma yang menyatakan bahwa ketahanan pangan mempunyai dua kaki; yaitu kaki produksi dan pasca produksi. Keduanya sangat penting dan perlu diperkuat. Untuk alasan inilah, maka penulis ingin mengusulkan supaya "industri perberasan" Perum Bulog ini perlu dikem
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Papers by Purwiyatno Hariyadi