Article Per Year (5 Year)
p-Index From 2021 - 2026
0
P-Index
This Author published in this journals
All Journal Warta IHP (Warta Industri Hasil Pertanian)
Salya Sait
Balai Besar Industri Agro
Agriculture, Biological Sciences & Forestry Industrial & Manufacturing Engineering

Published : 14 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 14 Documents
Search

 1   2 
(The Effect of Plant-Age on the Oil Composition of Curcuma mangga Val.) Salya Sait; Enny Hawani Lubis
Warta Industri Hasil Pertanian Vol 6, No 02 (1989)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2870.049 KB) | DOI: 10.32765/warta ihp.v6i02.2306

Abstract

The essential oil obtained from Curcuma mangga rhyzomes, which were collected throughout the harvesting season, in the plant age of 9,10 and 11 months, were studied using gas chromatography and chemical as well as physico-chemical methods. During the period of the highest essential oil yield (the age of 11), the higher the percentages of ocimine the lower the percentages of myrcene and lower ester number, meanwhile the lowest essential oil yield (the age of 10), the higher ester number were found.
(The use of citrus Leaves as an Ingredient for Instant Noodle) Salya Sait; Enny Hawani Lubis
Warta Industri Hasil Pertanian Vol 8, No 02 (1991)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2230.514 KB) | DOI: 10.32765/warta ihp.v8i02.2372

Abstract

The use of volatile leaf oil as well as dried, powdered leaf extract of citrus hystrix DC leaves in vegetable oil as flavoring material for instant noodle has been investigated.For this purpose,the volatile leaf oil was made finely powdered via two kinds of fixation procces involving the use of free-flowing microcrys-talline cellulosepowder as flavor absorbant,sorbitol and sucrose prior to incorporation into the food.Meanwhile a flavoring material in the form of dried,pewderedleaf exract in vegetable oil was also prepared.The results of sesory evaluation of the food using the triangle differential test method concluded that the added flavoring in the form of sorbitol-fixative was of the most preferable one,on the countary, the leaf extract in vegetable oil seemed to be hardly wanted due two flavor-decommposition and off-flavor from the oil during strorage;and the preferable cocentration of flvor in the noodles prepared for ready-to-eat was around 56 ppm.
(The effect of deterpenation process on the medicinal quality of nutmeg oil) Salya Sait; Inggriani Satyaputra
Warta Industri Hasil Pertanian Vol 12, No 1-2 (1995)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1594.009 KB) | DOI: 10.32765/warta ihp.v12i1-2.2420

Abstract

To study the effect of deterpenation process on the medicinal quality of nutmeg oil (Myristica fragrans Houtt), the alcoholic extraction as well as the chomatographic separation technique of deterpenationwas employed on some crude nutmeg oil.Result of the experiment concluded that either the alcoholic extration or the chromatograpic separation technique of deterpenation caused a down grade of the medicinal quality of nutmeg oil due to an increase in the level of myristicin concentration. The former technique gave a complete removal of monoterpene hydocarbon and the latter gave only partial removal.
The Effect of Duration and Methods of Extraction On The Quality of Gambier (Uncaria gambir Roxb Agus Sudibyo; Salya Sait; Enny Hawani Loebis
Warta Industri Hasil Pertanian Vol 5, No 01 (1988)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2636.417 KB) | DOI: 10.32765/warta ihp.v5i01.2234

Abstract

A research on the effect of duration and methods of extraction to the quality of gambier has been conducted. Leaves of gambier from Uncaria gambir Roxb were extracted by steaming and boiling for 5, 10 and 15 minutes, then pressed with hydraulic press in 18.000 kg/cm^2 pressure and dried for 3-4 days. All of the gambier product from these extraction treatment have the same quality but the best quality of gambier could be found by steaming for 5 minutes
Co-Authors Agus Sudibyo Chepy Asnadi Enny Hawani Loebis Enny Hawani Lubis Inggriani Satyaputra Neneng D. Darlianti Subagja - Tiurlan F.Hutajulu Tiurlan Farida Hutajulu