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All Journal Warta IHP (Warta Industri Hasil Pertanian)

Eko Susanto

Balai Besar Industri Agro

Author-ID : 3058810

Agriculture, Biological Sciences & Forestry Industrial & Manufacturing Engineering

Published : 14 Documents Claim Missing Document

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(Development of Screw press design for coconut milk extraction) Eko Susanto; Yang Yang Setiawan; Sri Wuri Handono; Mochtar Tojib; Ngakan Timur Antara
Warta Industri Hasil Pertanian Vol 20, No 1-2 (2003)
Publisher : Balai Besar Industri Agro

Research and developmen of screw press construction has been conducted to imporove yield of coconut milk .the equitment was used to improve extration effcieny compared with other methodeswere used to compare traditional method ,hydraulic press and screw screw that the optimum condition of equipment is 167 pm and its ower 1 HP it's produced coconut milk about 68.24 percent (w/w) and oil content in the waste was 22.12 percent (db)

(The Effect of the Mixed Flour to The Quality to Chiken Nugget) Eko Susanto; Nami Lestari; Mirna Isyanti; Sumadyo Rahardjo
Warta Industri Hasil Pertanian Vol 28, No 02 (2011)
Publisher : Balai Besar Industri Agro

The studies Nugget is a product which can be produced from maced from chiken or fish with some ingredient and filler ,eventhoughnugget can be produsced whithout filler .in this research was carried out by adding wheat flour mixed with cassava based products i.e .mokaf ,tapioca and cassava flour.the result showed that by adding filler do not affect the organoleptic test such as taste ,colour ,texture and odour but the treatments was affect the nugget quality .the best quality of nugget was produced with addition of mixed filler from 25% wheat flour and 75% mokaf .the product has 15% protein ,12,9% fat and 27,7% carbohydrate .it is meet the requirement of SNI 01-6683-2002 for chicken nugget .

(The Effect of Extraction Methode to the Yield and Curcumin Content from Curcuma (Curcuma Xanthoriza Roxb) Eko Susanto
Warta Industri Hasil Pertanian Vol 18, No 1-2 (2001)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32765/warta ihp.v18i1-2.2490

A study to find out the best condition in extraction of curcumin from curcuma xanthoriza has been conducted the variable the used are the solvent concentration methode of extraction ,and material and solvent proportion .the result showed that semi continues process by using alcohol 95% and proportion between material with solvent 1:8 produced the highest curcumin content .the yield has total dissolved solid 11,48% with 1.502% curcumin.

(Eugenia polyantha wight)(Study on the effect of distilation condition and withering Time on the Yield and Characterisyics of “Salam” Leaf Oil (Eugenia polyantha Wight) H. Guring Pohan; Eko Susanto
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 | DOI: 10.32765/warta ihp.v12i1-2.2426

Salam (Eugenia Polyantha Wight)is a kind of spices which is commonly used in house hold as a food additive.The leaf contains essencial oil which has specific flavour and can be produced by distillation. In this experiment distillation was done by using salt solution with concentration of 0%,1%,2%,3%,5% and 10%.Distillation was carried out for 12 hours from the first drop of distillated water.Distilation was stopped when there was no more of yield increase.The treatment was then continued by distilation of withered leaf of 0,3 and 5 days.The effect of whitering time showed that 5 daysgave the highest yield about 0,17% (dry basis).The result show that the yield increase with increasing the distillation time and the increase of salt concentration up to optimum (2%) then decrease again.The oil is then calculated and analysed its physic and chemist characteristics.The characteristics of the Eugenia polyantha wight oil has positive optical rotation while bay oil has negative optical rotation.Therefore, "salam oil"is difference with bay oil.

Mempelajari Kinerja Alat Pengasap Ikan Tipe Cabinet dan Pengaruhnya terhadap Mutu Ikan Asap Eko Susanto
Warta Industri Hasil Pertanian Vol 31, No 01 (2014)
Publisher : Balai Besar Industri Agro

Cara pengolahan ikan asap di industri kecil menengah sangat sederhana yakni dengan cara pengasapan langsung tanpa alat pengasapan dengan hasil ikan asap yang tidak memenuhi persyaratan dan daya simpannya rendah. Penelitian pengasapan ini dilakukan untuk identifikasi kinerja karakteristik alat pengering dan melihat pengaruh kondisi pengasapan dan pengemasan terhadap daya simpan ikan asap semi basah. Penelitian ini bertujuan untuk memperbaiki masa simpan ikan asap semi basah dimana kadar air maksimum adalah 60%. Pengasapan dilakukan menggunakan tempurung kelapa dan arang tempurung kelapa. Suhu alat pengasap dapat mencapai suhu 1050C tergantung dari jumlah bahan bakar dan yang dipakai. Suhu dan waktu pengasapan sangat berpengaruh terhadap laju penguapan air dalam ikan asap. Pengasapan pada suhu 800C membutuhkan waktu minimal 4 jam untuk mencapai kadar air < 60% dari bahan baku ikan yang berkadar air 70,74% menghasilkan ikan asap yang lebih tahan lama. Waktu pengasapan sampai 8 jam.

(The Development of Extraction of Ginger Oleoresin) Eko Susanto
Warta Industri Hasil Pertanian Vol 6, No 01 (1989)
Publisher : Balai Besar Industri Agro

Oleoresin ia a product of whole spices which is prepared by extraction of ground spices with solvent. Ginger oleoresin has been known since hundred years ago and now it is still investigated by many researcher in order to increase its quality and quantity. The extraction process of ginger oleoresin is affeted by several factors such as raw material, solvent and the condition of the extraction.

(The effect of filler to the quality of aloe Powder) Eko Susanto; wahyu Suryowidodo; Gasik Darma
Warta Industri Hasil Pertanian Vol 9, No 1-2 (1992)
Publisher : Balai Besar Industri Agro

Aloe vera linn is neended in industries as rwa material for cosmetics, pharmacy and beverages.The types of aloe product which are available are in the form of gel,juice and powder.Aloe powder has more advantages in many cases than the other thypes.the research was conducted to study the-effect of filler in producing aloe powder.Fillers used were arabic gum and carboxyl methyl cellulose (CMC). The concentration of arabic gum applied was 1%,2% ,3% ,4%, and 5%,while the concentration of the mixed arabic gum and CMC was 2% with the ratio of 1:1,1:2,1:3,1:4,and 1:5.The best result was found with 2% filler of mixed arabic gum and CMC with the ratio of 1:2,where pH was 5.25 and the ratio between product and the raw material was about 1:200.The viscosity of 2.50% of liqid from reconstitution of the aloe powder was 9.34 centipoise.

(Curcuma domestica Val.)(Study on the Effects of Ethyl Alcohol Concentration and Particle Mesh on the Yield and Curcumin Content of Oleoresin Curcuma (Curcuma domestica Val.) Eko Susanto; H Guring Pohan; Lucyana -
Warta Industri Hasil Pertanian Vol 13, No 1-2 (1996)
Publisher : Balai Besar Industri Agro

Curcuma is a jind of spices which is usually in household as food and it is also useful in the traditional medicine.Curcuma contents curcumin which usually used as a coloring agent for food.The curcuminoid can be extacted from spice by using an organic solvent.In this experiment extraction was done by using ethyl ethanol with the concentration of 70,82 and 95% and particle sizes of 20,40,60 and mesh.The extraction was carried out at 40 degree C for 5 hours.The result showed that the yield increased with the increase of solvent concentration and the increase of particle size.The curcumin content also increased with the increase of solvent concentration and particle size.The highest result of oleoresin was 28.11% with the curcumin content of 7.50%.

( The development of a Non Dsctructive Electrical Technique to Assess Banana Quality) Eko Susanto
Warta Industri Hasil Pertanian Vol 5, No 02 (1988)
Publisher : Balai Besar Industri Agro

The variation of the dielectric properties of bananas was applied for measuring their quality. The loss tangent was express the degree of banana maturity. Other quality factors measured were sugar and moisture content, pH, pulp to peel ratio and texture. Destructive and non destructive methods were studied to investigate the realtionship between them. The non destructive method was performed by inserting two blades into the banana. Quantitative and quallitative changes of banana were measured with approximately linear correlation with the loss tangent as measured with a universal bridge. The analysis showed that the loss tangent of the banana decreased during the maturation period. The best correlation between sugar content and the loss tangent existed with a linear correlation of 0.93.

Pengembangan Cara pengolahan Panili Rakyat (Alat Pengering Panili) Eko Susanto; Oni Suryaman
Warta Industri Hasil Pertanian Vol 1, No 02 (1984)
Publisher : Balai Besar Industri Agro

Pengembanagn penolahan buah panili adalah proses yang dimaksud untuk meningkatkan mutu buah panili.Tahap proses yang paling mempengaruhi mutu adalah, pengeringan.Maksud pengembangan pengolahan ialah untuk mengurangi kerusakan buah panili yang disebabkan oleh jamur dengan jalan mempercepat waktu pengeringan.Penjemuran buah panili memerlukan waktu lama dan bila sering turun hujan, buah panili akan rusak oleh jamur yang menyebabkan mutunya menurun.Suatu alat pengering buatan dapat digunakan untuk mengoreksi aspek pengolahan tersebut diatas, yang dapat dibuat dari papan dan dilapisi dengan seng. Sistim pengeringannya menggunakan udara panas dari drum yang dipanaskan dengan kompor minyak tanah untuk menghasilkan udara panas bebas asap. Pemanas ditempatkan dibawah alat sehingga panili tidak berhubungan dengan asap.Hasil penelitian ini menunjukkan tidak adanya kerusakan oleh jamur dan waktu pengeringannya lebih singkat bila dibandingkan dengan penjemuran dengan sinar matahari. Oleh karena itu alat tersebut dapat digunakan untuk mengolah buah panili menggantikan cara pengeringan tradisionil dengan sinar matahari.

Co-Authors Amelia Rachmatunisa Eddy Sapto Hartanto Gasik Darma H Guring Pohan H. Guring Pohan Hitler Guring Pohan Lucyana - Mirna Isyanti Mochtar Tojib Nami Lestari Ngakan Timur Antara Oni Suryaman Sri Wuri Handono Sumadyo Rahardjo wahyu Suryowidodo Yang Yang Setiawan

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