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All Journal Warta IHP (Warta Industri Hasil Pertanian)

Endah Djubaedah

Balai Besar Industri Agro

Author-ID : 3058784

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.

(A study on characteristics of dough made From sweet Potato Flour and Wheat Flour) M Maman Rohaman; Novianis -; Endah Djubaedah
Warta Industri Hasil Pertanian Vol 4, No 01 (1987)
Publisher : Balai Besar Industri Agro

A study to substitute sweet potato flour for wheat flour dough has been conducted using two type of wheat flour and various percentage of substitution. To test the degree of substitution, the characteristics of dough were measured using Brabender farinograph and Brabender Extensograph. Measurement of rheological properties using farinograph showed that the dough made of 60% sweet potato flour with hard wheat and those of 40% sweet potato flour with medium wheat cannot be done. Viscoelasticity of dough from 40% or more sweet potato flour with hard or medium wheat cannot be measured using Extensograph.

Memperlambat Kematangan Pisang Endah Djubaedah; Sardjono -; Mieke Meiyanti
Warta Industri Hasil Pertanian Vol 2, No 01 (1985)
Publisher : Balai Besar Industri Agro

Penelitian ini bertujuan untuk memperoleh cara pengawetan pisang segar yang dapat diterapkan pada petani atau pedagang pisang di Indoneisa, sehingga dapat dipasarkan ke daerah yang lebih luas dan tetap dalam keadaan segar.Dalam penelitian ini digunakan pisng Ambon dengan bahan pengawet Kalium permanganate (KMnO4) dan bata merah sebagai medium. Konsentarsi (KMnO4 yang digunakan adalah 1%, 1,5%, 2% dan 2,5%. Unuk tiap 1,5 kg pisang digunakan 30 ml larutan KMnO4. Pisang dipanen kira-kira 140-150 hari sejak keluar bunga.Perlakuan terbaik diperoleh dengan konsentrasi KMn)4 1,5% dengan waktu penyimpanan 14 hari. Setelah penyimpanan 14 ahri pisang segera dikeluarkan dari kantong plastic dan akan mengalami proses pematangan secara normal.Warna hijau kulit pisang dapat dipertahankan sampai 28 hari tetapi daging buah menjadi empuk dan bagian keratin sisir ditumbuhi jamur.

Annona muricata L)(The Effect of Sulfite Soaking and Benzoic Addition to Soursop Puree) Paulus Sunarto; Endah Djubaedah
Warta Industri Hasil Pertanian Vol 5, No 01 (1988)
Publisher : Balai Besar Industri Agro

A study on soursop puree has been conducted to decide the best processing stages. The effect of sulfite soaking and benzoic addition to the products has also been studied. Observation was done on moisture content, sugar content and ascorbic acid content and organoleptic test during storage. The moisture content, sugar content and ascorbic acid content of soursop puree were decreased during storage. The result showed that up to 4 weeks of storage, all of the treatments were acceptable.

(A study on microencapsulation of pepper oleoresin by using spray drying) Agus Sudibyo; Endah Djubaedah; Suprapto -; Nasyirudin -
Warta Industri Hasil Pertanian Vol 12, No 1-2 (1995)
Publisher : Balai Besar Industri Agro

Microencapsulation of pepper oleoresin was conducted by using spray dryer in which gelatin, Tween 80, sodium alginat and dextrin were the wall material and pepper oleoresin and lecithin were the core material.The influence of solids concentration and drying condition on the product of microencapsulation and the retention of piperine and volatile oil.Drying temperature,however,may decrease the content of piperine and volatile oil in the product microencapsulated.

(The Processing of Aloe Vera in Syrup and Techno-Economic Analysis for Its Small Scale Industry) Eddy Sapto Hartanto Sapto Hartanto; Endah Djubaedah; Enny Hawani Lubis
Warta Industri Hasil Pertanian Vol 20, No 1-2 (2003)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32765/warta ihp.v20i1-2.2508

There are many useful of aloe vera plant such as traditional medicine,cosmetics,foods and beverage industry .the study of aloe vera in syrup production has been conducted. time of steaming process (a)and sugar adding (b) were used as factor treatment .the variation of those factors was 5minutes (a1),10 minutes (a2) and 15 minutes (a3) for time of steaming proces while 20% (b1),25%(b2)and 30%(b3) of sugar adding .the result of panel test showed that the best treatment which had the highest score in taste (600),appearance (642) and elasticity (6.20) was a2b2 treatment product,which conducted on 10 minutes steaming process and 25% of sugar adding .the product was analyzed in accordance contaminat,presrvative agent,total plate count (TPC)colifrom and mould after 12 weeks storage ,the product in ambient as well as in cooling temperature still met SNI of product in syrup.the result of techno-economic showed that the small industry of 1000-1500 cup per day capasity was feasible financially with pay back period in 3-4 years.

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.

(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 effect of nugmeg flesh (Myristica fragans)treatment on the quality of syrup) Endah Djubaedah; Tiara -; Pudja Astuti
Warta Industri Hasil Pertanian Vol 12, No 1-2 (1995)
Publisher : Balai Besar Industri Agro

The study is aimed at finding the optimum condition for nutmeg flesh soaking in salt solution before being proccesed into syrup. The nutmeg flesh used was fully ripe and 3/4 ripe, while the salt solution was 0%,5 % and 10%.The soaking was done for 0.3 and 6 days.The nutmeg syrup produced was stored for 0.3 and 6 week and the analysis was done for its sugar content,acidity,mould,yeast and organoleptic test. The analysis done on nutmeg flesh consisted of moisture,ash,fat,protein,and crude fiber content.The result showed that syrup made of nutmeg soaked in plain water or 5% salt solution did not show mould and yeast growth.During 6 week of storage the acidy increased and the sugar content decreased.The organoleptic test showed that highest score was obtained from syrup made of fully ripe or 3/4 ripe nutmeg flesh soaked in 5% salt solution.

(Flavour Fixation of Pepper Endah Djubaedah; Tuti Puja Astuti
Warta Industri Hasil Pertanian Vol 11, No 1-2 (1994)
Publisher : Balai Besar Industri Agro

The research was aimed at studying the quality changes of flavour fixatives of pepper (pipernigrum)during storage and its acceptance by costemers.Two fixation formulas were made i.e. (a)cellulose microcrystalline/sorbitol, and (b)cellulose microcrystalline/sucrose.shelf life of the fixative product were tested every 2 weeks for 6 weeks on their piperin content,microbes,aroma stability,and preference test on aroma and taste.The product of (b)was relatively better than those of (a) in iterms of its piperin content which was 0.70% and the reduction of aroma was o,80% after 6 weeks of storage,while the product of (a)had piperin content of 0,60% and the reduction of aroma was 4,8% after 6 weeks.Taste panel showed that the product using sorbitol was prefered to those of sucrase.The shelf did not changes after 6 weeks

Co-Authors A. Basrah Enie A. Moestofa Abdul Aziz Darwis Achmad Moestafa Agus Sudibyo Eddy Sapto Hartanto Sapto Hartanto Edwin S. Permana Endang Suriadi Enny Hawani Lubis H Guring Pohan M Maman Rohaman Mariana - Mieke Meiyanti Moch Noerdin NK Mochamad Noerdin N.K Nasyirudin - Noerdin N.K Novianis - Paulus Sunarto Pudja Astuti Raoda Hafid Rizal Alamsyah Rosalina Dewi s. Sardjono - Sri Harjanto Suprapto - Tiara - Tuti Puja Astuti

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