Browsing by Author "Johan, Vonny Setiaries"
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Item A.Daftar Isi Prosiding Seminar dan Lokakarya Nasional FKPT-TPI 2014 BIDANG TEKNOLOGI INDUSTRI PERTANIAN 359(2016-03-02) Johan, Vonny Setiaries; Dini, Isna Rahma; IsnainiItem Analisis Pati Sagu Yang Dimodifikasi Heat Moisture Treatment dan Sifat Organoleptik Sohun Instan(2013-02-05) Dewi, Yossie Kharisma; Johan, Vonny Setiaries; RahmayuniThe aims of this research was to get the formula and the process condition to result the best physicochemical and organoleptic properties of instant starch noodle from sago starch that modified by Heat Moisture Treatment (HMT). The treatments that used in this research is addition of water ratio and steaming time. This research used the Complete Random Design (CRD) with three repetitions from six treatments that consist of SI1 (Ratio of sago starch suspension/water 1:1,2 (w/v); steaming time 15 minutes), SI2 (Ratio of sago starch suspension/water 1:1,4 (w/v); steaming time 15 minutes), SI3 (Ratio of sago starch suspension/water 1:1,2 (w/v); steaming time 20 minutes), SI4 (Ratio of sago starch suspension/water 1:1,4 (w/v); steaming time 20 minutes), SI5 (Ratio of sago starch suspension/water 1:1,2 (w/v); steaming time 25 minutes), SI6 (Ratio of sago starch suspension/water 1:1,4 (w/v); steaming time 25 minutes). The result of this research showed that the process of instant starch noodle with different ratio of sago starch suspension/water and different steaming time gave the significantly effect to the hardness level, adhesiveness and entirety acceptance, but non significantly effect to the elasticity level of instant starch noodle. The best treatment in this research is ratio of sago starch suspension/water 1:1,2 (w/v) and steaming time 15 minutes.Item Hubungan Identitas Dalam Rekayasa Kansei Untuk Menilai Desain Produk Kursi Rotan(2015-08-04) Johan, Vonny Setiaries Johan; Johan, Vonny SetiariesRekayasa Kansei merupakan suatu teknologi yang menggunakan perasaan manusia. Penelitian ini bertujuan untuk mengetahui hubungan antara identitas pribadi konsumen produk rotan dengan pilihan kesukaan berdasarkan perasaannya terhadap desain kursi rotan. Penelitian ini menggunakan metode survey dengan mengunakan kuesioner dan diperoleh sebanyak 60 responden. Hasil pengujian dengan menggunakan uji pearson chi square menunjukkan bahwa tidak terdapat hubungan antara identitas responden, yaitu jenis kelamin, pendidikan, penghasilan, pekerjaan, dan memiliki produk rotan dengan pilihannya terhadap desain kursi rotan yaitu sandaran, dudukan, tangan, kaki, dan anyaman berdasarkan Kansei (perasaannya).Item IDENTIFIKASI KANSEI UNTUK EVALUASI DESAIN PRODUK KURSI MAKAN ROTAN(2014-04-12) Johan, Vonny Setiaries; Rahardja, Sapta; Said, E.Gumbira; Djatna, TaufikIn product development, it is important to grasp the kansei (feeling) of consumers from a product. The purpose of this study was to identify consumer Kansei factors in evaluating a product, especialy rattan dining chairs. The study began by looking for Kansei words that repiesent feelings and emotions of consumers, which were beautiful, unique, innovative, comfortable, natural, modern, sturdy and simple. The words were grouped into four factors; aesthetics, functionality, materials and construction. For the assessment, rattan dining chair was divided into five elements, which were back chair design elements, seat, armrest base and woven. Respondents' assessment were caried out using the structure of the analytical hierarchy process (AHP) with pairwise comparison method. The results showed that for design of baclcrest and base rattan chair, the most influential factor was the construction. For the design of rattan seat chair, most influential factor was functionality, while the armrest design and woven the influential factor was aesthetics. These factors and Kansei words were validated by a set of sensitivity analysis.Item Karakteristik Pati Sagu Terasetilasi(2015-08-03) Rahmayuni; Hamzah, Faizah; Johan, Vonny Setiaries; HidayatiSago starch is now finding increasing application in various food products such as sago meals, noodles, sauce and edible film. Native sago starch exhibits relatively retrogradation resulting in the formation of a long cohesive gel with increased syneresis. In order to overcome drawbacks of native sago starch, chemical modifications can be carried out to improve its properties. Many types of chemical modifications have been applied to starches of various plant sources, such as acetylation method. Starch acetate was produced by acetylation method using acetate acid addition. The purpose of this research was to get the best reaction time from acetylation method. This research used the Complete Random Design (CRD) with three repetitions from five treatments that consist of SA1 (native sago starch), SA2 (reaction time 30 minutes), SA3 (reaction time 60 minutes), SA4 (reaction time 90 minutes) and SA5 (reaction time 120 minutes). The design response is used Duncan’s New Multiple Range Test (DNMRT) the level 5%. The result showed that the acetylation method of starch acetate with different reaction time gave the significantly effect to the moisture content, ash content and acetyl groups. The best treatment in this research is reaction time 90 minutes.Item PENGEMBANGAN SISTEM EVALUASI DESGN PRODUKK BERBASIS RoTAN DENGAN PENDEKATAN REKAYASA KANSEI DAN ASSOCIATION RULES SYSTEM(2014-04-12) Johan, Vonny Setiaries; Rahardja, Sapta; Said, E.Gumbira; Djatna, TaufikIn product development, it is very important for mamrfacturers to find out what the customer wants from the product. On the other hand, manufacturers do not how clearly about what the castomer wants from the product. This study proposes an evaluation method of product design using Kansei engineeing methods and association ntles approach. Using rattan dining chair as the object, the chair design divided into Jive elements, which are baclvest, seat, armresl base and woven. In this study, Kansei words from customers such as beautifut, unique, innovative, comfortoble, natural, modern, sturdy and siapte con be translaed in to element design. Using the support and confidence values, d-then rales can be used as the basis for the assessment of rattan dining chairs.Item Produksi Mi Basah Dengan Penambahan Tepung Biji Nangka Dan Tepung Ampas Kelapa Serta Analisis Usaha(2015-08-04) Johan, Vonny Setiaries; Yusmarini; Pato, Usman; Efendi, Raswen; Harefa, Oni YamanThe research aimed to determine the effect of wheat and flour comparison other (jackfruit seed flour and flour coconut pulp) for the quality of wet noodles according SNI 01-2987-1992. Research using completely randomized design (CRD) with treatment that is M1 = noodles made with 100% wheat, M2 = noodles made with a ratio 90% 10% wheat flour and other (5% jackfruit seed flour and 5% coconut pulp flour), M3 = noodles made with a ratio of 80% wheat flour and 20% other (15% jackfruit seed flour and 5% coconut pulp flour), M4 = noodles made with a ratio of 70% wheat flour and 30% other (25% jackfruit seed flour and 5% flour coconut pulp) and M5 = noodles made with a ratio of 60% wheat flour and 40% other (35% jackfruit seed flour and 5% coconut pulp flour). The results showed that the ratio of flour with another flour significantly different effect on the moisture content, ash content, protein content and organoleptic analysis; color, texture, aroma and overall assessment. Noodles M1-M3 treatment meets the standards SNI but for the best treatment in this study was the treatment M3 = noodles made with a ratio of 80% wheat flour and 20% other (15% jackfruit seed flour and 5% coconut pulp flour). Using RCR and BEP analysis, wet noodles with jackfruit seed flour and coconut pulp flour industry is feasible as small business.Item Viabilitas Lactobacillus Plantarum 1 Terhadap Asam Klorida Dan Garam Empedu Serta Aktivitas Antimimikrobanya(2015-08-04) Yusmarini; Rahmayuni; Johan, Vonny Setiaries; Apridani; WistiBakteri asam laktat (BAL) yang biasa digunakan dalam fermentasi produk pangan dapat berperan sebagai agensia hipokolesterolemik. Bakteri asam laktat dapat berperan menurunkan kolesterol (hipokolesterolemik) jika BAL tersebut mampu tumbuh dengan baik pada sistem pencernaan. Oleh karena itu BAL yang potensial untuk menurunkan kolesterol adalah BAL yang bersifat probiotik. Penelitian bertujuan untuk (1) mengkaji ketahanan isolat Lactobacillus plantarum 1 terhadap asam secara in vitro, (2) mengkaji ketahanan isolat Lactobacilus plantarum 1 terhadap asam dan garam empedu secara in vitro dan (3) mengkaji aktivitas antimikroba dari isolat Lactobacillus plantarum 1. Hasil penelitian menunjukkan bahwa isolat Lactobacillus plantarum 1 R.1.3.2 dan R.11.1.2 dapat bertahan hidup hingga pH 3 sedangkan pada pH 2 kedua isolat tersebut tidak dapat tumbuh dan berkembangbiak. Lactobacilus plantarum 1 R.1.3.2 dan R.11.1.2 dapat tumbuh pada medium yang ditambah oxgall, sodium taurokolat dan asam kolat. Kemampuan tumbuh lebih baik pada medium yang mengandung sodium taurokolat. Lactobacilus plantarum 1 R.1.3.2 dan R.11.1.2 mempunyai aktivitas mikroba dan aktivitasnya lebih tinggi dibandingkan L. acidophilus FNCC 0051.