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All Journal Warta IHP (Warta Industri Hasil Pertanian)
-, Sumarsi
Balai Besar Industri Agro
Agriculture, Biological Sciences & Forestry Industrial & Manufacturing Engineering

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(Effect of Distillation Time and Particle Size on The Yield and Physico-Chemical Properties of White Pepper Oil Waste (Piper nigrum Linn)) -, Lucyana; -, Sumarsi
Warta Industri Hasil Pertanian Vol 10, No 1-2 (1993)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2098.439 KB) | DOI: 10.32765/warta ihp.v10i1-2.2394

Abstract

A study on the effect of distillation time and physico-chemical properties of while pepper waste had been done.The particle sizes were ground pepper and whole pepper,and the distllation method waswater and steam distillation for 2,4,6,8, and 10 hours.The yield of pepper oil of whole pepper were 1.56, 1.84, 2.77, and 2.97% respectively.For the ground pepper the yield were 2.50, 2.77, 2.81, 2.88, and 3.24%.The main components of the oil were alpha-pinene,beta-pinene,limonene and beta-caryophyllene.The physico-chemical test showed that the oil was suited the requirement of EOA(Essential Oil Assosiation Of America)
(The Effect of Variety and Soaking Duration on Brine to the Quality of Preserved Salak (Salacca Edulis, Reinw) Sutrisniati, Dwi; -, Sumarsi; Kusdini, Nenden; Sutisna Achyadi, Nana
Warta Industri Hasil Pertanian Vol 15, No 1-2 (1998)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (5205.049 KB) | DOI: 10.32765/warta ihp.v15i1-2.2460

Abstract

A study to find the best condition in producing preserved salak (snake fruit) has been conduced. The variables used are type of salak and duration of soaking in brine.The result showed that 3 days soaking in 10% brine for Cibodas type gave a good preserved salak. The product was well accepted by the panelists. The analysis on the best preserved salak gave the following result: moisture content 11.99%, sucrose 42.20%, vitamin C 2.18 mg/100 g whiteness 44.50% and firmness 2.15 mm/g.
Co-Authors -, Lucyana I Gusti Agung Komang Diafari Djuni Hartawan Kusdini, Nenden Sutrisniati, Dwi