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Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat | 2015

Peningkatan Kapasitas Pelaku Usaha Keripik Ubi Jalar dalam Perbaikan Mutu Produk di Desa Lingkar Kampus

Warcito; Tjahja Muhandri; Subarna

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.


Jurnal Teknologi dan Industri Pangan | 2013

Corn noodle processing using calendaring method.

Subarna; Tjahja Muhandri


Jurnal Teknologi dan Industri Pangan | 2012

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; Tjahja Muhandri; Budi Nurtama; Antung Sima Firlieyanti


Jurnal Teknologi dan Industri Pangan | 2015

MODEL LAJU PENGERINGAN SPAGHETTI JAGUNG MENGGUNAKAN TRAY DRIER

Tjahja Muhandri; Gina Nur Rahmasari; Subarna; Purwiyatno Hariyadi


Jurnal Teknologi dan Industri Pangan | 2015

Drying model of corn spaghetti using tray drier.

Tjahja Muhandri; G. N. Rahmasari; Subarna; Purwiyatno Hariyadi


Archive | 2013

Optimization of Dried Sorghum Noodle Processing

Tjahja Muhandri; Subarna; Budi Nurtama


Jurnal Teknologi dan Industri Pangan | 2013

Characteristics of wet corn noodle: effect of feeding rate and guar gum addition.

Tjahja Muhandri; Subarna; Nurheni Sri Palupi


Archive | 2012

Komposisi Kimia Tepung Jagung Varietas Unggul Lokal dan Potensinya untuk pembuatan Mi Jagung Menggunakan Ekstruder Pencetak

Tjahja Muhandri; Hamigia Zulkhaiar; Subarna; Budi Nurtama


Archive | 2012

Ibm kelompok usaha kripik ubi jalar Di desa petir kecamatan dramaga dan desa cihideung Ilir kecamatan ciampea kabupaten bogor

Tjahja Muhandri; Subarna; Warcito


Archive | 2009

Pengembangan proses pembuatan mie instant jagung

Subarna; Tjahja Muhandri

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Tjahja Muhandri

Bogor Agricultural University

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Budi Nurtama

Bogor Agricultural University

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Purwiyatno Hariyadi

Bogor Agricultural University

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Gina Nur Rahmasari

Bogor Agricultural University

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Nurheni Sri Palupi

Bogor Agricultural University

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