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

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(The Effects Temperature and rotationSpeed of Mollen Dryer on The Characteristic s of aloe vera co-crystalization) Indra Neffi Ridwan; Enny Hawani Lubis; Putty Meuraxa; Yanna Holianawaty
Warta Industri Hasil Pertanian Vol 22, No 01 (2005)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (8139.504 KB) | DOI: 10.32765/warta ihp.v22i01.2525

Abstract

The research is aimed to study the effect of temperature and rotation speed of mollen dryer on the characteristic of (aloe vera linn)co-crystalization.The temperature usedwere 55 degree C,60 degree C,and 65 degree C.The rotation speeds of mollen dryer are 12 rpm, 18 rpm, and 24 rpm respectively.The experimental design was the factorial random design with two replications. The result showed the best product was obtained from temperature of 60 degree C and 18 rpm rotation speed of mollen dryer.The composition of the dried aloe vera is :total sugar 56.18%,moisture content 0,84%,fiber content 0.92% and the solubility is 98.31%.While organoleptically (taste,texture,aroma,and appearane)the product was acceptable
(High Protein Extruded Snack food From Corn-Tapioca, Rice and Soy Composite Flours) Indra Neffi Ridwan
Warta Industri Hasil Pertanian Vol 13, No 1-2 (1996)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (4586.063 KB) | DOI: 10.32765/warta ihp.v13i1-2.2438

Abstract

Extruded snack food can be prepared from composite fliurs.The experiment was carried out using a twin-screw extruder,co-rotating,intermeshing type,buhler brathers DNDL-44 (switzerland).with extruder rasio L/D = 20,barrel heating 150 degree C and die orifice 3 mm.The formulations of composite flour were varied.They were corn :rice :soy each with the ratio as follows :(90:5:5);(80:10:10) and (70:15:15).The resulta showed that snack food prepared using the formulation of corn:rice:soy (80:10:10) give the best product with textural characteriatic (hardness value 200.7 g),moisture content 7.750%,protein content 14.041%,fat content 0.338%,ash content 0.8751% and expantion ratio 474.4 and colours(ligness 91.532,redness-1.383 and yellownes 26.280).
Co-Authors Agus Sudibyo Dadang Supriatna Dede Abdurahman Dedi Mahdar Dwi Sutrisniati Ela Turmala Sutrisno Ella T. Sutrisno Ella T.S Enny Hawani Lubis Eppy Susanto F.G. Winarno H G Pohan Harry Wiriano Hasnelly - Hellen Anita Rini Hendra Wijaya Ign - Ign. Suharto Iim Setiadi Kukuh Rosadi M Maman Rohaman Nana Sutisna Nirwana Aprianita Putty Meuraxa Ressytustra - Shinta D. Sirait Sri Esti Rahayu Suharto - Supli effendi Tatang Gumelar Titin Sriyogasari Yanna Holianawaty Yudi Iswahyudi