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Ngakan Timur Antara
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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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (4829.201 KB) | DOI: 10.32765/warta ihp.v20i1-2.2503

Abstract

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)
(Identification of lime(Citrus aurantifolia,swingle)flavor components) Ngakan Timur Antara; Enny Hawani Lubis
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 (2113.308 KB) | DOI: 10.32765/warta ihp.v12i1-2.2421

Abstract

The research concerned with the effect of collecting time of the lime flavour distilate on the yield and composition of flavour components had been done succesfully.The collecting time has a significant effect not just to the yield obtained but to the flavour composition as well.In terms of the flavour compound,11 components had been identified namely-pinene,b-pinene,phellandrene,limonene,carryophyllene,decanal,neral,nerol,linalool,granial and graniol.
(The Study on The Effects of Isolation Time and Identification for Lemon (Citrus Limon Burm. F.) Oil Leather and Its Apllication on Soft Drinks) Enny Hawani Lubis; Ngakan Timur Antara; Rizal Alamsyah
Warta Industri Hasil Pertanian Vol 21, No 01 (2004)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (5045.832 KB) | DOI: 10.32765/warta ihp.v21i01.2513

Abstract

The objectives of this research were(1)to study the effects of fixation time on distillation for lemon leather,(2) to investigate chemical composition of lemon oil (flavor),and (3)to apply lemon flavor on soft drink simulation .the method used in resulting lemon oil was water-steam distillation continued by the second 3 hours .the results show that lemon oil produced during the fist there hours distillation was higher (1.738%) than those resulted from the second three hours distillation (o.701%) based on gas chromatography test,lemon oil resulted contain a-pinen,b-pinen,limonen, linalool and sitral (neral and gerenial) these were identified by measuring peak enrichment three formulas were used on the application of lemon oil or flavor on soft drink namely (1)mixture of cellulose microcrystalline ,sorbitol,and lemon oil (2) mixture of cellulose microcystalline ,sucrose and lemon oil and (3)whey powder,tricalcium phosphat,and lemon oil .based on the organoleptic test and larmond scale the preferred soft drink was from cellulose microcystalline, sorbitol, and lemon oil. with citric oil additions. 
(The Study on Citrus Fruit Concentrate Processing) Ngakan Timur Antara; Dadang Suprianta; Nina Marliana
Warta Industri Hasil Pertanian Vol 15, No 1-2 (1998)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (7447.466 KB) | DOI: 10.32765/warta ihp.v15i1-2.2458

Abstract

The study on citrus concentrate processing has been carried out. Stages of treatment include washing of citrus fruit, peeling, extraction, filtration, concentration, formulation, bottling, pasteurization and storage. The treatment of the formulation were addition of resin, and addition of HFS and sugar. Observation were done on pH, total acid, the content of sugar, TSS, vitamin C, microbiology and organoleptic test. The results showed that the product formulated by adding of resin and sugars up to 40% met the Indonesian National Standard (SNI) of squash.
Pengaruh Penyiangan dan Konsentrasi Larutan Garam Terhadap Mutu Pindang Ngakan Timur Antara; Srikandi Fardiaz; Siti Rahayu; Sofyan Ilyas
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 (3641.18 KB) | DOI: 10.32765/warta ihp.v2i02.2154

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh bentuk ikan (utuh dan disiangi), konsentrasi larutan garam perendam pedahyluan serta lama penyimpanan terhadap mutu pindang. Konsentarsi larutan garam berturut-turut 5%, 10%, 15%, sedangkan lama penyimpanan adalah 0,4 dan 8 hari.Pengamatan meliputi analisa kimia (FAN, TVB garam dan air), mikrobiologi yaitu Total Aerobic Plate Count (TPC), penilaian organoleptik (rupa, bau, rasa dan tekstur).Pengamatan menunjukkan, bahwa bentuk ikan berpengaruh nyata terhadap kadar FAN, kadar garam dan rupa pindang, sedangkan konsentrasi larutan garam berpengaruh nuata terhadap TVB, FAN dan kadar air pindang. Lama penyimpanan berpengaruh nyata terhadap semua pengamatan.Selama penyimpnanan terjadi peningkatan FAN, TVB, pH, kadar garam serta jumlah mikroba.Penilaian Organloleptik dan kadar air cenderung menurun.Pindang kontrol mengalami pembusukanan paling awal., sedangkan pindang dengan perlakuan perendaman pendahuluan dalam larutan garam 10% dan 15% masih mempunyai nilai organoleptik yang baik sampai hari ke-8.
(Carbon Dioxide as an Organic Solvent : Properties and Application) Ngakan Timur Antara
Warta Industri Hasil Pertanian Vol 7, No 01 (1990)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2094.517 KB) | DOI: 10.32765/warta ihp.v7i01.2309

Abstract

Karbon dioksida sebagai pelarut organik memungkinkan untuk diterapkan secara luas karena berbagai kelebihannya seperti sangat mudah dipisahkan dari ekstrak, tidak bersifat racun, tidak mudah terbakar dan relatif murah harganya. CO2 juga memiliki beberapa keterbatasannya misalnya : hanya komponen yang memiliki berat molekul rendah (kurang dari 500 Dalton) yang bisa larut dengan mudah, dan bahan organik (amida, urea, uretan) memiliki kelarutan yang rendah dalam CO2 superkritis. Asam lemak dan trigliserida kelarutannya rendah bahkan khlorofil, asam amino dan garam-garam anorganik tidak larut sama sekali.Hal lain yang perlu mendapat pertimbangan untuk penerapannya CO2 dalam industri adalah investasi. Untuk memulai proses dalam skala besar diperlukan investasi yang relatif besar. Di samping itu, masih tetap perlu dilakukan penelitian lanjutan untuk mendapatkan kondisi optimum, aman dalam operasi dan bisa dipertanggungjawabkan secara komersial.
(The production of articficial "salak" flavor using instrumental method approach). Ngakan Timur Antara; Hendarti -; Eddy Sapto Hartanto
Warta Industri Hasil Pertanian Vol 10, No 1-2 (1993)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1485.895 KB) | DOI: 10.32765/warta ihp.v10i1-2.2393

Abstract

The study imitating "salak" (fruit of salacce edulis) has been done by instrumentation approach.Six components of "salak" flavor,which are probably the key-flavor of "salak" were identified.By compounding the identified components namely ethyl butyrate,isoamyl acetate,alyl caproate,amyl butyrate,linalool and geraniol with another chemical such as aldehyde C19,diphenyl oxide,peru balsam,lemon oil,lime oil,glyserine,ethanol 96%,propylene glycol and cananga oil originated from irian,the artificial "salak" flavor has been created successfully.From the sensory point of view all of panels detected the "salak" flavors of the product,and 6 out of 21 detected another flavor beside the "salak" flavor it self.
(Microenkapsulasi : Penerapan dan Teknik) Ngakan Timur Antara
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 (2543.121 KB) | DOI: 10.32765/warta ihp.v8i02.2366

Abstract

Perkembangan ilmu dan teknologi memungkinkan berkembangnya teknologi proses dan pengawetan dibidang pangan umumnya dan flavor khususnya.Teknik enkapsulasi (encapsulation) adalah suatu cara yang dikembangkan untuk memperpanjang masa simpan dan memperbaiki penampilan (perfomance) suatu produk antara atau akhir, sehingga memberikan beberapa keuntungan dalam pemakaia selanjutnya.Penerapan dan beberapa teknik enkapsulasi diulas dalam artikel ini.
(The effect of Concentration of Pepper Oleorecin Solution On Rice Quality During Storage) Karyati Sugesti; Ngakan Timur Antara; R Djanaka; Soim -
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 (2909.221 KB) | DOI: 10.32765/warta ihp.v4i01.2182

Abstract

 A study on the effect of oleoresin on rice quality during storage has been coducted. Four treatment were done i.e. spraying using pepper oleoresin of 200, 250, 300 ppm and control. Each treatment used 5 kgs rice packed in gunny sacks. Spraying were done on the sacks. Observation on the amounth of rice weevil, texture, taste, flavor and colour, was done every two months. The result showed that up to four months storage, the amounth of weevil in rice sprayed with 250 ppm oleoresin decreased by 70.74% as compared to control, and have the most preffered texture and colour, more preffered flavor as compared to control and no significantly different taste as compared to other treatments. Up to six months storage, the same treatment decreased the amounth of weevil by 49.76%, while those with higher concentration (300 ppm) decreased the weevil by 66.08% but the texture, taste and colour were not significantly different as compared to other treatments.
(The Use of Organic Acid and Thermal Adequacy on the Canned String Beans) Ngakan Timur Antara; H G. Pohan; Subagja -
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 | Full PDF (3190.953 KB) | DOI: 10.32765/warta ihp.v18i1-2.2489

Abstract

Research on the canned string beans has been conducted .the formulation used was 1% salt,the organic acid (0.27% citric acid and 0.22% lastic acid ) and types of packaging (timplate and retort pouch) the product were stored for 0,2,4 and weeks the results showed that the result showed that the effect of storage gave the decrease of PH ,protein ,vitamin c and hardness.the microbial contents were relatively unchanged during storage .the process time required for tinplate retort pouch were 0.057 minutes respectively ,which adequate to render to canned string beans (pH< 4.5) microbiologically safe .
Co-Authors Dadang Suprianta Eddy Sapto Hartanto Eko Susanto Enny Hawani Lubis H G. Pohan Hendarti - Karyati Sugesti Mochtar Tojib Nina Marliana R Djanaka Rizal Alamsyah Siti Rahayu Sofyan Ilyas Soim - Sri Wuri Handono Srikandi Fardiaz Subagja - Yang Yang Setiawan