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All Journal Warta IHP (Warta Industri Hasil Pertanian)

A. Basrah Enie

Balai Besar Industri Agro

Author-ID : 3058772

Agriculture, Biological Sciences & Forestry Industrial & Manufacturing Engineering

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A Study on The Use Soybean Varietes and Addition of Eggs in The Preparation and Storage of Egg Tofu) M. Maman Rohaman; A. Basrah Enie; Hanafi -; Rizal Syarief
Warta Industri Hasil Pertanian Vol 11, No 1-2 (1994)
Publisher : Balai Besar Industri Agro

The aim of this experiment was to study the effect of soybean varieties (Glycine max var. Tidar and var. Galunggung) and the addition of eggs (0,2,4 and 6%)on egg tofu quality. The addition of egg before soymilk boiling gave the best result in which the protein content of the whey in the lowest.The product were analysed after 0,4 and 8 days of storage and was still in good condition after 8 days at 10-15 degree C.Phycal, chemical,microbiological and panel tset showed that the best result was obtained using tidar variety and less than 2 percent addition of egg.

(A Study on Preservation of Pineapple Slices in Sugar Solution) Endah Djubaedah Jusuf; Toni Sugandar; A. Basrah Enie
Warta Industri Hasil Pertanian Vol 6, No 02 (1989)
Publisher : Balai Besar Industri Agro

Preservation of pineapple slices in sugar solution has been conducted. Chemical preservative used was sodium benzoic. The concentration of sugar (=Sucrose) used were 0% and 65%, while those of sodium benzoic were 0 and 0.15%. Plastic bags were used as packaging material using vacuum and non-vacuum sealing in plastic bag. The shelf life of this product was five days at room temperature.

(The Role of Biotechnology in the Food Industry) A. Basrah Enie
Warta Industri Hasil Pertanian Vol 4, No 02 (1987)
Publisher : Balai Besar Industri Agro

Biotechnology are concern for some of the major changes in the development of food production and food processing industry. In this article the uses of biotechnology in agricultural raw material improvement, food ingredients and food additives production, and food processing are reviewed.

Effect of Distillation on the Yield and Physico-chemical Properties of Young Nutmeg (Myristica Fragrance HOUTT.) Essential Oil Endah Djubaedah; Endang Suriadi; A. Moestofa; A. Basrah Enie
Warta Industri Hasil Pertanian Vol 3, No 02 (1986)
Publisher : Balai Besar Industri Agro

A research on the effects of distillation to the yields and physico-chemical properties of young nutmeg essential oil has been conducted. Fresh and dried nutmeg were distilled by cohobation method for 2, 5, 8, 11, and 14 hrs. The optimum yield of fresh and dried nutmeg essential oil were 15.8% (14 hrs.distillation) and 14.6% (11 hrs.distillation), respectively. The evaporation residues of both oils were increased from ca. 0.25% (2 hrs. distillation)to ca. 0.54% (14 hrs.distillation). Fresh nutmeg essential oil has a highest ester value (6.73 mg/g) and myristic content (17.25%) after 8 hrs.distillation.

(Research on the preparation of dried tropical fruit snack.i.effect of Sulpphite and Storage Periods on Quality of Fruit Leathers) A. Basrah Enie; Nami Lestari
Warta Industri Hasil Pertanian Vol 9, No 1-2 (1992)
Publisher : Balai Besar Industri Agro

Research on preparation of dried tropical fruit snacks,fruit leathers,has been conducted.there fruit snack formulations were developed i.e.(1)mixed fruit (banana,papaya,pineapple),(2)guava, and(3)mango.Product were treated with sodium meta bisulphite and strored for 0,1,2,and 3 months.Result show that the moisture content of product were descreased from 14.4%(0 mo)to 10.0%(3 mos),total sugar were descreased from 84.8%to 73.6%and total titratable acidity were relatively unchanged.Vitamin C content were descreased from 7.06(0 mo)to 6.08 mg/100gr (3 mos)for mixeed fruits,29.0 to 2.35 for guava and 5.13 to 4.11 for mango.Bacterial and mould content of samples were descreased during strorage.Microbial content of sulphite-treated samples were relatively lowered than untreated ones.Total bacteria were descreased from 200 CFU g-1 (0 mo) to CFU g-1 (3 mos),and the total mould were descreased from 350 CFU g-1 (o mo) to 5 CFU g-1 (3 mos. Organoleptic test showed that the taste,flavour, texture and colour of product were accepted by the panelists.Samples can be kept for three month without any significant changes.

Penelitian Pembuatan Beras Instan Priyo Waspodo; Rt. Supriyati; Dedi Mahdar; A. Basrah Enie
Warta Industri Hasil Pertanian Vol 2, No 02 (1985)
Publisher : Balai Besar Industri Agro

Penelitian pembuatan beras instan dari empat varietas beras (Cisadane, IR 36, Cimandiri dan Cianjur) telah dilakukan. Cara pembuatan beras instan yang dipilih pada penelitian ini ialah cara sederhana yang prosesnya melalui pemasakan beras pada tekanan atmosfir (7 menit), pemasakan pada tekanan tinggi (30 menit), pencucian, dan pengering aliran udara panas (900 C, 1 jam).Pengaruh varietas beras menunjukkan bahwa varietas Cisadane mempunyai volume kamba paling tinggi (1, 68), diikuti oleh varietas IR 36 (1,60), Cimandiri (1,51), dan Cianjur (1,42). Volume kamba cenderung menjadi menurun dan warna makin gelap dengan meningkatnya tekanan pemasakan.

Pembinaan Dan Pengembangan Pengrajin Gula kelapa di Kabupaten Blitar Sardjono -; A. Basrah Enie; Gh. B Tjiptadi; Tulus Widodo
Warta Industri Hasil Pertanian Vol 2, No 01 (1985)
Publisher : Balai Besar Industri Agro

Kegiatan Out-Posted gula kelapa yang dilakukan di Kabupaten Blitar yaitu di Desa Ngoran (kecamatan Nglegok), Ngaringan (kecamatan Gandusari) dan Kandangan (Kecamatan Strengat) meliputi kegiatan bimbingan dan penyuluhan, demontrasi atau peragaan pembuatan gula dengan menggunakan natrium metabisulfit serta memberikan advis-advis kepada para pengrajin maupun aparat desa dari lain daerah yang memerlukan dalam rangka peningkatan mutu gula kelapa dan pengembangannya.Out-posted dilakukan sejak bulan Oktober 1982 sampai dengan bulan Maret 1983 dengan tujuan meningkatkan nilai pendapatan petani khususnya pengrajin gula kelapa, memperbaiki proses pengolahan dan memberikan bimbingan serta penyuluhan kepada para pengrajin.Hasil pembinaan dan pengembangan pengrajin gula kelapa di Kabupaten Blitar telah mencakup sekitar 11 Kecamatan, 38 Desa dan sekitar 2.800-3.200 pengrajin atau 30-35% dari seluruh pengrajin yang ada untuk wilayah Kabupaten Blitar.Para pengrajin sudah dapat mengerjakan dengan trampil cara pembuatan gula yang baik, sehingga terjadi kenaikan harga dari gula yang diproduksi yaitu rata-rata Rp.25,-Kg atau 6,25% (ditingkat pengrajin).

Solid Substrate Fermentation of Cassava Pellets Using Tempeh Mould (Rhizopus oligosporus ) and Soya Sauce Mould (Aspergilus Oryzae) A. Basrah Enie; Saib Alaban Hasibuan
Warta Industri Hasil Pertanian Vol 3, No 02 (1986)
Publisher : Balai Besar Industri Agro

Cassava pellets were fermented for 1, 2, 3, and 4 days at room temperature using tempeh mould (Rhizopus oligosporus) and soya sauce mould (Aspargillus oryzae). After 2 days fermentation, the protein content of products were slightly increased from 1.29% (unfermented) to 1.52% (fermented by Rhizopus oligosporus) and to 1.58% (fermented by Aspergillus oryzae), however after 3 days fermentation the protein content tend to decrese. The pH of products drop after 2 days fermentation from 6.39 to 4.42 (R.oligosporus) and to 5.62 (A. oryzae). Organoleptic test showed that the acceptability of products were decreased after one day fermentation (taste and flavor) and after two days fermentation (colour).

(Research on the preparation of fermented cassava flour. I.effects of Fermentation and Drying Methods on the Quality of Gari) A. Basrah Enie; Sri Budi Wahyuningsih; Sardjono -; Liesbetini Hartoto
Warta Industri Hasil Pertanian Vol 9, No 1-2 (1992)
Publisher : Balai Besar Industri Agro

Research on the preparation of fermented cassava flour,gari,has been conducted.The cassava varieties used were Adira 1 and Adira IV.The cassava pulp were fermentedby a traditional method for 2,3,and 4 days.The drying methods used were sun drying,oven drying,and roasting.Changes in moisture contents,ash,total titratable accidity,protein content degree of whiteness and flavour of gari flour were observed.good quality gari flour can be obtained from Adira IV variety which was fermented for 3 days and dried by roasting.The moisture content,acidity and degree of whitness of product were 13.2%,0.72%, and 80.9%,respectively.

Penelitian Pengawetan Ikan Segar dengan Menggunakan Es Kering A. Basrah Enie; Dhiah Nuraini; Elly Nurlaelyah; Novianis -
Warta Industri Hasil Pertanian Vol 2, No 02 (1985)
Publisher : Balai Besar Industri Agro

Hasil penelitian pengawetan ikan dengan es kering menunjukan bahwa jumlah bakteri dalam ikan yang diawet dengan es saja (kontrol) meningkat 2 log cycle (CFU 4,3 x 107 koloni g-1) setelah penyimpanan 36 jam. Sedangkan pada ikan hanya diawet dengan es dan es kering peningkatan hanya 1 log cycle saja (CFU 1.9 x 10 6 koloni g-1).Penilaian organoleptik untuk penampakan, bau dan tekstur ikan tidak menunjukan perbedaan yang nyata, baik untuk kontrol maupun untuk perlakuan penambahan es kering.

Co-Authors A. Moestofa Dedi Mahdar Dhiah Nuraini Elly Nurlaelyah Endah Djubaedah Endah Djubaedah Jusuf Endang Suriadi Gh. B Tjiptadi Hanafi - Liesbetini Hartoto M. Maman Rohaman Nami Lestari Novianis - Priyo Waspodo Rizal Syarief Rt. Supriyati Saib Alaban Hasibuan Sardjono - Sri Budi Wahyuningsih Toni Sugandar Tulus Widodo

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