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All Journal Warta IHP (Warta Industri Hasil Pertanian)

Achmad Moestafa

Balai Besar Industri Agro

Author-ID : 3058783

Agriculture, Biological Sciences & Forestry Industrial & Manufacturing Engineering

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(The effect of heating and soda concentration in the preparation of monoglyceride on Its Physical Characteristics) Achmad Moestafa; Endah Djubaedah; Mariana -
Warta Industri Hasil Pertanian Vol 12, No 1-2 (1995)
Publisher : Balai Besar Industri Agro

Glycerolmonolaurate is one of the emulsifiers used in food industries.The addition of such compound into food is to maintain its consistency, improve their texture homogenity and quality.It also stbilizes and thicens food mixture.Further it was understood,that the improvement of food characters depend on the method of emulsifier preparation.An experiment had been carried out to study the effect of heating time and soda concertration on the Hydrophlyc Liphophylic Balance (HLB) value and its globular size when glycerolmonolaurate was prepared from coconut oil and glycerol.It was foundthat the duration of heating process and soda concertation significantly affected the globular size but did not against the HLB value.

(Physico chemical constants of some Indonesian essential oils and their GLC Finger Prints on OV Silicone 101 as Liquid Phase) Dede Nurlydia; Gasik Dharma; Achmad Moestafa
Warta Industri Hasil Pertanian Vol 10, No 1-2 (1993)
Publisher : Balai Besar Industri Agro

Essential oils are volatile derived from plants, therefore Glc method of analysis is most recommended.Each oil have differentcomponents and quantitatively can be used as a standard if the same procedure is followed.In case from the different sample different"finger print" was found,the sample might be suspected to had been adulterated. The physico chemical constant of the oils are also described in this paper, hence it can be used as a standard for most indonesian commercial oils.

(The determination of The Composition of Kapol Oil (Ammomum cardammomum) and Its Comparison with Kapolaga Oil (Elettaria cardammomum) by GLC Analysis Achmad Moestafa; Sumarsi -
Warta Industri Hasil Pertanian Vol 10, No 1-2 (1993)
Publisher : Balai Besar Industri Agro

Kapol and kapolaga are the local name in indonesia for cardamom.Although their botanical name has already clear for each species,nevertheless there were stil some confusions in regional name.Some people call it kapol for kapolaga on in turn kapolaga was called kapol. An attempt tom distinguish which is which a GLC analysis on their essential oils were determined.From the result it distinctly can be recognised due to their GLC finger print didi not match each other so their composition were not the same. Kapol oil was totally different from kapolaga oil since its main component was 1,8-cineol,while kapolaga oil contained 1,8-cineol,terpinil acetate and geralsacetate at its main component.According to perseglove (1981)the first was belong to ammomum cardamomum and the latter was belong to Elletaria cardamomum.Since the letter type was more popular and reqodnised in international market,the first type was called as false cardamon. This is no fair since every type of cardamun had their own application and market.The result of this study willbe used as data to support the international standartd organitation (ISO) proposal.

(The Effect on The Quantity of Sulphuric Acid,Acetic Glacial and Aceton An The Production Terpineol From Alpa-Pinene) Achmad Moestafa; Priyo Waspodo; Lucyana -; Budi Santosa
Warta Industri Hasil Pertanian Vol 8, No 02 (1991)
Publisher : Balai Besar Industri Agro

Terpinol is one of the compounds which are terpene used as flavorand fragrance materials.In nature it is found in more than 200 derivatives from leaves,herbs and flowers.Syntheticaly it can be prepared from terpene hydrate which are derived from alpha-pinene trough its reaction with sulphuric acid,acetic glacialand aceton.It was observed that when alpha-pinene reacted with sulphuric acid,acetic glacial andaceton in 50:60:10 and 45 ratio,62% alpha-pinene was converted into alpha-terpineol.The contents of alpha-terpineol can also be observed from its refractives indexes and specific gravities,the higher the content had increased the values.

(The Effect of Temperature, Duration of Heat Treatment and Potasium Hydroxide Concentration on The Transformation of eugenol Inti Iso-Eugenol Derived from Clove Leaf Oil) Achmad Moestafa; Priyo Waspodo; Sahat P Sitorus
Warta Industri Hasil Pertanian Vol 7, No 02 (1990)
Publisher : Balai Besar Industri Agro

Iso-eugenol is one that the compounds which is used as flavor and fragrance materials. The compounds can prepared synthetically from eugenol through a chemical reaction at certain temperature and basic concentration. It was of observed that the concentration of KOH solution and the duration of heat treatment had significantly affected the transformation of eugenol into iso-eugenol. The higher yield was found (82.88%) when eugenol was treated with 50% of KOH at 180 C for 90 minutes.

(Jasminum officinale L.)(The Effect of fat types and the thickness of chassis on the enflourage process of jasmine oil (Jaminum officinile L.) Endah Djubaedah; Achmad Moestafa; Edwin S. Permana; Rosalina Dewi s.
Warta Industri Hasil Pertanian Vol 22, No 01 (2005)
Publisher : Balai Besar Industri Agro

Jasmine oil was not vapourable by steam destilation due to heat unstability and possibility of hydrolysis.Enfleuration process was recommended when jasmine oil is to be isolated from its flower.Vegetable and animals fat and the mixture of both of them in the form of shortening were studied as jasmine oil absorbent.Varieties of fat and the thickness of chassis effected the yield and the characteristic of jasmine oil were isolatedby this method.It was found that more the thicker the fat layer on chassis the higher oil content can be isolated.Three variables of fat thickness have been studied i.e. 0.5,0.8 and 1.1 cm.From the experiments it was found that the highest yield was obtained on 1.1 cm thicness i.e. 0.29 % from vegetable fat 0.40 % from animal fat and 0.56% from the mixture of animal and the vegetable fat.Based on the rendemen and ester value.The best treatment was animal fat with fat thickness of chassis about 1.1cm produced rendemen about 0.40% and ester value 158.01.

(The Improvement of vetiver Oil (Vetiver zizanoides) Quality by Means of Deterpenation Process) Achmad Moestafa; J Moermanto
Warta Industri Hasil Pertanian Vol 5, No 01 (1988)
Publisher : Balai Besar Industri Agro

Vetiver oil is obtained by distillation. Due to the high cost of production and too small profit margin, farmers tend to reduce the distilling time to a third of its usual practice; e.g. from 36 hours to 12 hours. Young harvested root has also been used now to reduce the cost. All those practices tend to have had influence to the quality of the vetiver oil. Improvements through distillation process and harvesting method seemed need a rather long period. A short cut practice to improve the quality has been carried out by deterpenation process. The result showed that by means of fractional distillation and rejecting the low boiling pint terpenes up to 30% has raised the value of ester number, ester number after acetylation and vetiverol content from 8.17; 119.3 and 46.8% to 13.1; 128.9 and 50.6% respectively.

(The Influence of Reflux Ratio on Isolation of Alpha-Pinene by Fractional Distillation) Achmad Moestafa
Warta Industri Hasil Pertanian Vol 5, No 02 (1988)
Publisher : Balai Besar Industri Agro

Alpha pinena is the main component of turpentine oil. This compound is very important since its derivates are used in various indutsries. It may be transformed into borneol, iso-borneol, citronellol and geraniol through an acid reaction which are used in parfumery or it mey be oxidised to pinic and pinonic acid which are used in polymer industry. The isolation of a-pinena from turpentine oil has long been know for centuries, unfortunately no one has discussed it in detail. The aim of this experiments is to find out a suitable condition during the isolation especially the value of reflux ratio if a fractional distillation process is undertaken. By using an Oldershaw type fractional column equipped with five perforated plates it was found that 1:3 ratio was the optimum condition. Not less than 80% of a-pinena with 96% purity had been isolated by this method from a commercial turpentine oil.

(Study on the Effects of Agitating Duration and the Ration of Sulfuric Acid on the Preparation of Sulphated Shark Liver Oil as Fat Liquor) Endah Djubaedah; Achmad Moestafa; Raoda Hafid; Abdul Aziz Darwis
Warta Industri Hasil Pertanian Vol 20, No 1-2 (2003)
Publisher : Balai Besar Industri Agro

Study on the effects of agitating duration and the ratio of sulphuric acid on the preparation of sulphated shark oil as fat liquor had been carried out .the aimof the experiment was to introduce sulphuric acid that will be absorbed into the molecule chain of fatty acid cpmpletely and produced sulphated oil .the experiment was conducted in there variables of agitating duration (A) i.e:4,5 and 6 hours and the ration of sulphuric acid introduced and the ration of acid/oil was : agitationfor 6 hours and 40% of sulphuric acid ration or A3B3 combination .the sulphated oil has 96.77 lodine number saponification number 209.68 and 1.665 fixed S03 .the lower lodine number showed most double bond chain of the oil had been occupied by sulphate groups ,the higher saponification numbershowed the amout of sulphate group in the fatty oil chain ,the same as showed by the fixed S03 .it is concluded that agitating duration or mixing time and ratio sulphuric acid to the shark liver oil to give significant effect on sulphated shark liver oil formed.

(The Effect of Concentration Of The Edta (Disodium Ethylene Diamine Tetra Acetic Acid) and The Duration of Agitation on Chelation of Iron Ion in Patchuoly Oil) Achmad Moestafa; Endang Suprijatna; Gumilar -
Warta Industri Hasil Pertanian Vol 7, No 01 (1990)
Publisher : Balai Besar Industri Agro

The traditional dark brown patchouly oil has a pleasant odour and highly demanded in international market. Recently the colour preference has changed from dark brown to a lighter colour. Souch colour can be produced using stainless steel distillation equipment or eliminate the iron ion in the brown oil by chemical means. An experiment using Na-EDTA solution has been carried out. The result showed that the use of 0.04 and 0.05 M solution will remove 95% of the iron ion. The oil colour became yellow without affecting its olfactive properties as well as well as its physical and chemical constant

Co-Authors Abdul Aziz Darwis Agus Arifin Budi Santosa Chairul - Dede Nurlydia Edwin S. Permana Endah Djubaedah Endang Suprijatna Gasik Dharma Gumilar - J Moermanto Lucyana - Mariana - Priyo Waspodo Raoda Hafid Rosalina Dewi s. Sahat P Sitorus Sumarsi - Syaeful Hakim

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