Taufik Rahman
@bsi.ac.id
Universitas Bina Sarana Informatika
Scopus Publications
Scholar Citations
Scholar h-index
Scholar i10-index
Scopus Publications
D. Surahman, R. Ekafitri, T. Rahman, W. Cahyadi, D. Setyadi, H. M. Astro, A. Indriati, Y. Andriana and C. E. W. Anggara
Bananas are rich in minerals such as potassium, magnesium, iron, phosphorus, and calcium, contain vitamins A, B6 and C and contain serotonin which is active as a neurotransmitter for intelligence. Bananas can be processed into semi-finished products or finished products. One of the semi-finished products from bananas is Banana Flour. Banana flour is an alternative to banana preservation because bananas are perishable fruits. Banana flour can be made from unripe bananas and ripe bananas. The types of breakfast cereals that are most consumed or preferred by consumers are products in the form of breakfast drinks, extruded products and flakes. Flakes belong to the cereal milk food group. The purpose of this study was to determine the organoleptic characteristics of banana flakes made from banana flour with different ripeness levels of bananas. The research methodology included organoleptic test with the hedonic test method on a scale of 1-7, with a total of 30 panelists. The test parameters carried out include color, taste, aroma, hardness, crunchiness and overall acceptance. The results showed that the sample a1b3 (ripe banana flour, 25 minutes of roasting) was the most preferred by the panelists, with test values for color 5.40, taste 5.90, aroma, 5.63, hardness 5.50, crispness 5.67, overall admission of 6.07.
A Indriati, N K I Mayasti, T Rahman, C Litaay, C E W Anggara, H M Astro, D N Surahman, F Novianti, and Y Andriana
IOP Publishing
Abstract Corn noodles are one of the non-wheat food diversification products to reduce dependence on wheat flour. In making corn noodles, it is suspected that there is a risk of Musculoskeletal Disorders (MSDs). This study aimed to identify the level of risk of MSDs in workers while making corn noodles. Data were collected using questionnaires, interviews, and observations to determine the risk level of MSDs using the Rapid Entire Body Assessment (REBA) method. The results showed that when workers did the corn noodle-making process, several work activities showed the risk of MSDs. Activities that pose a high risk of MSDs are when using an extruder; medium risk during mixing and steaming, while weighing ingredients and drying noodles had a low risk of MSDs. Work postures that cause complaints include bending over, looking down, and when lifting. The MSDs complaints were in the neck, shoulders, back, waist, arms, and fingers.
D N Surahman, W Cahyadi, T M Fernanda, T Rahman, and A M Sazali
IOP Publishing
This study aims to obtain the best formulation and conduct physicochemical, organoleptic and microbiological testing of instant baby complementary food products based on red sorghum flour and papaya. The preliminary research was conducted to determine the upper and lower limits of the expert design program using hedonic tests. The main research was carried out to find the best formulation using the expert design program with the D-optimal Mixture Design method. The result of the preliminary research has shown that the chosen formulation was included in the application design expert. There was one optimal formulation out of eight that had been obtained that is the one using 12.25% of red sorghum flour and 5.75% of papaya. Organoleptic test results showed that instant baby complementary food formula could be accepted by panellists.
Taufik Rahman, Ari Widyanti, and Yassierli
IOP Publishing
The Indonesian government has considered appropriate technology (AT) as a cost-effective strategy to increase productivity, including for farmers in processing agricultural commodities. However, its acceptance and effectiveness still need to be improved so that AT can be used for the general population. The existing AT designs seem to fail in considering the characteristics and capabilities of their users. This paper proposed expanding universal design principles for AT in small and medium enterprises (SMEs). After conducted random observation and interviews with SMEs in Subang Area, this study refers to relevant literature studies from various previous studies. This study’s results are new universal design principles: flexibility in use, practicability, ease of service, perceptible information, tolerance for error, low physical effort, low energy, adjustability, mobility, and modular and straightforward and intuitive use. A conceptual model proposed in this study describes the relationship among user characteristics, the concept of universal design, and the effectiveness of using appropriate technology.
D. D. Hidayat, R. Luthfiyanti, A. C. Iwansyah, A. Herminiati, T. Rahman, N. Rahman and R. C. E. Andriansyah
The study aimed to evaluate the characteristics of the physical and mechanical properties of Physalis peruviana. The sample had a moisture content of 76.71±1.10 %wb. The results showed that the P. peruviana physically had an average mass, volume, polar diameter, equatorial diameter, geometric diameter, and surface area ranged from 3.03±0.45 gram, 2.91 cm3, 16.99 mm, 17.53 mm, 17.10 mm, and 927.61 mm2, respectively. Furthermore, the average particle, bulk density, sphericity, aspect ratio, and porosity ranged from 1.04 gr/cm3, 0.62 gr/cm3, 97.97±2.64%, 97.00±3.92%, and 59.41±3.39 %, respectively. Based on mechanical properties analysis, P. peruviana had hardness, gumminess, adhesiveness, and chewiness ranged from 1640.52± 371.71 g. force, 406.67±171.75 g. force, -1.22±1.00 g.force/sec, and 102.19±41.60 g. force/sec. The average cohesiveness, resilience, and springiness of P. peruviana ranged from 0.25±0.07 g/force, 0.11±0.04 g/force, 0.25±0.02 g/force, respectively. Regarding the angle of repose, the highest angle of repose occurred on the surface of stainless steel. In general, the angle of repose had a tangential relationship with the samples’ physical biometric dimensions.
T. Rahman, R. Luthfiyanti, A. C. Iwansyah, N. A. Choiriyah, D. Ishartani and R. C. E. Andriasyah
The study aimed to characteristics and evaluation of the temperature and time of baking of banana-based food bars favored. The assessment analyzed the physicochemical and hedonic tests. The raw materials used four types of Banana, namely, “pisang tanduk”, “pisang nangka”, pisang ambon and “pisang raja”. The experimental used temperature (105°C and 125°C) and time (6, 10, and 45 minutes) of baking as a treatment. The results showed that on raw material characterization, it appears that soybean flour contains high protein and fat at 40.12% and 17.45%, respectively. Banana flour and tapioca starch contain high carbohydrate at 82.44-86.08% and 86.92%. Pisang ambon has the highest water, ash, and protein content compared to “pisang tanduk”, “pisang nangka”, and “pisang raja”. Based on the hedonic test, food bars were made using a ratio of banana flour: banana ambon puree (100:125 grams) with a temperature of 105°C baked for 45 minutes followed with a temperature of 125°C baked for 6 minutes.
D. Surahman, Y. Taufik, D. P. Nudianti and T. Rahman
The purpose of this study is to obtain the optimal instant porridge for babies formulation using a linear programming method. The research has been conducted in two stages. Preliminary research aims to determine the characteristics of the raw materials to use. The main research has been conducted by determining the instant porridge for babies formulation using the linear programming method. The responses studied include chemical, physical, microbiological and organoleptic responses. The results show that instant porridge for babies formulation 3 (red sorghum flour 9%, red bean flour 3.6% and mung bean flour 5.4%) is the selected formula with a production cost of Rp. 1.319, - / 100 grams with the results of the analysis including the chemical response having a water content of 1.35%; ash content 3.62%; protein content 19.92%; fat content 1.44%; carbohydrate content 73.67%; and crude fiber content of 1.11%. Physical responses include rehydration time of 45.8 seconds; bulk density value 0.85 g / ml; water absorption 3.19 g / g; and 1.87 g / g oil absorption. The microbiological response which has a TPC value of 9x102 CFU/ml and Salmonella sp was not identified. The formulation 3 fulfills the highest protein needs with 33.22%.
Taufik Hidayat, Yahumri, Miswarti, H. Iswadi, T. Rahman, S. Yuliasari and W. Mikasari
Corn seed shelling process could be done manually or mechanically using motor generated machine. Limited number of available shelling machines become limiting factor for farmer to produce seed with appropriate physical quality. Manual sheller would require enormous time and labour while mechanized sheller would require higher production cost. Simple corn shelling tools could help small scale farmer. Its material was easy to get that consist of pipes connector and screws, with production cost only Rp. 20.000/unit that could be manufactured by famer themselves. This study aims to test tools performance and to study labour efficiency from simple corn sheller tools. This study design with two treatments that with and without using corn sheller tools. The study was carried out by 10 farmers with 3 times replication for each treatment. Each study was carried out using 10 kg dry weight corn. Collected data were shelling time and yields. Data analyses were done using descriptive methods and ANOVA. Technical economic analyses were done to evaluate simple corn sheller suitability. This study showed that simple corn sheller tools from 2” pipe were more efficient 59 minutes 4 second compared to manual shelling from time perspective and reduce labour cost by 38%. Average tools capacity were 12.50 kg/hours and manual labour were 5.63 kg/hours. Tools effectivity from yields; simple corn Sheller was 75.7% while manual labour was 82.8%. Based in economy analysis, tools price was Rp. 20.000 with cost Rp. 800,6/kg and Break-Even Point were 90 Kg/year.
Achmad Fatkharrofiqi, Herman Kuswanto, Taufik Rahman, Sumarna, Felix Wuryo Handono, and Hafis Nurdin
IOP Publishing
W. Agustina, Taufik Rahman, L. Ratnawati, Sriharti, Takiyah Salim and I. Nursyahbani
D. N. Surahman, R. P. Rahayu, D. Desnilasari, R. Ekafitri, W. Cahyadi and T. Rahman
A. Triyono, R. Luthfiyanti, Taufik Rahman and N. Y. Pamungkas
Taufik Rahman, N. F. Sulaiman, E. Turmala, R. C. E. Andriansyah, R. Luthfiyanti and A. Triyono
A. Triyono, R. C. E. Andriansyah, R. Luthfiyanti and Taufik Rahman
One way to improve functional starch is by modification of starch into dextrin or maltodextrin. Maltodextrin is used in the food industry as a food substitution. Development of enzymatically modified starch technology has been performed with the use of α-amylase at optimum pH of 5.5, temperature 75-85 °C, with enzyme activity of 135 KNU/g. The maltodextrin produced from commercial tapioca has the quality requirements for food according to SNI 1992. The yield of maltodextrin obtained is about 80%. The use of the optimum amount of the α-amylase enzyme is 0.07 % v/w and the substrate amount of tapioca starch is 35%. Analysis of the feasibility of modified starch with the assumption of production scale of 300 kg per day, the economic value of 10 years business, the price of starch is IDR 8,350/kg, from tapioca starch (tapioca) IDR 4,000 – IDR 4,500/kg.
R. C. E. Andriansyah, Taufik Rahman, A. Herminiati, N. Rahman and R. Luthfiyanti
The modified cassava flour can be made using the method of the autoclaving cooling cycle (AAC). The stability of the warming can be seen from the decreasing value of breakdown viscosity, while the stability of the stirring process can be seen by the decreasing value of setback viscosity. The stages of research include: (1) the making of cassava flour, (2) the making of modified cassava flour by the method of treatment of ACC with a variety of flour concentration and autoclaving time, (3) chemical analysis of the moisture, ash, fat, protein, carbohydrate; The functional properties of the pasting characteristics to the initial temperature of the pasting, peak viscosity, hot paste viscosity, breakdown viscosity, cold paste viscosity and setback viscosity. The result shows that cassava flour modified by treatment of flour concentration 16% and autoclaving time 41 minutes having pasting code and pasting viscosity which is resistant to high temperature. Flour with this character is flour that is expected to maintain the texture of processed products with a paste form that remains stable. Utilization of modified cassava flour by the ACC method can be applied to the pasting product such as noodle and spaghetti, hoping to support for food diversification program to reduce dependence on wheat flour in Indonesia.
A. Herminiati, Taufik Rahman, E. Turmala and C. G. Fitriany
T. Rahman, Y. Arkeman, D. Setyaningsih and R. Saparita
Sriharti, W. Agustina, L. Ratnawati, Taufik Rahman and Takiyah Salim
The utilization of thermophilic microbe has attracted many parties, particularly in producing an alternative fuel like ethanol. Bioethanol is one of the alternative energy sources substituting for earth oil in the future. The advantage of using bioethanol is that it can reduce pollution levels and global warming because the result of bioethanol burning doesn’t bring in a net addition of CO2 into environment. Moreover, decrease in the reserves of earth oil globally has also contributed to the notion on searching renewable energy resources such as bioethanol. Indonesia has a high biomass potential and can be used as raw material for bioethanol. The utilization of these raw materials will reduce fears of competition foodstuffs for energy production. The enzymes that play a role in degrading lignocelluloses are cellulolytic, hemicellulolytic, and lignolytic in nature. The main enzyme with an important role in bioethanol production is a complex enzyme capable of degrading lignocelluloses. The enzyme can be pro...