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

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Journal : Warta IHP (Warta Industri Hasil Pertanian)

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(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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (3223.433 KB) | DOI: 10.32765/warta ihp.v4i01.2183

Abstract

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.
The Effect of Acid Soaking and The Length of Sterilization on the Quality of Canned Shrimp) Dhiah Nuraini; Novianis -; Paulus Sunarto
Warta Industri Hasil Pertanian Vol 4, No 02 (1987)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32765/warta ihp.v4i02.2226

Abstract

A study on canning of shrimp has been conducted in order to decide the best processing stages. The effect of acid soaking of shrimp on the products has also been studied. Observation was done on pH, microbiology and acceptabitity test using 34 panelist. The result showed that 20 minutes of sterilization resulted in a sterile canned shrimp (total bacteria: 0-5 x 10^1 colony per g; coliform: 0 and anaerobic thermophilic bacteria: negative). The colour, taste and aroma of the product was acceptable, while the texture was not due to its softness. 
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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2501.591 KB) | DOI: 10.32765/warta ihp.v2i02.2152

Abstract

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. Basrah Enie Dhiah Nuraini Elly Nurlaelyah Endah Djubaedah M Maman Rohaman Paulus Sunarto