Article Per Year (5 Year)
p-Index From 2020 - 2025
0
P-Index
This Author published in this journals
All Journal Warta IHP (Warta Industri Hasil Pertanian)
Sardjono -
Balai Besar Industri Agro
Agriculture, Biological Sciences & Forestry Industrial & Manufacturing Engineering

Published : 7 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 7 Documents
Search

 1 
Memperlambat Kematangan Pisang Endah Djubaedah; Sardjono -; Mieke Meiyanti
Warta Industri Hasil Pertanian Vol 2, No 01 (1985)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (3786.447 KB) | DOI: 10.32765/warta ihp.v2i01.2148

Abstract

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.
(The Effect of Glucose and Potassium Sorbate Addition on The Processing of Dodol) Sardjono -
Warta Industri Hasil Pertanian Vol 7, No 02 (1990)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2031.369 KB) | DOI: 10.32765/warta ihp.v7i02.2355

Abstract

A study on the effect of glucose and potassium sorbate addition on the processing of "dodol" had been carried out. The treatment done were glucose 1% and storage (0,1,2,3,4,5, and 6 months).The moisture content, hard layer thickness, mold, yeast and total aerobic plate count (TPC) were observed during 6 months storage.The result showed that the use of glucose 1% inhibit the hard layer growth of "dodol" whereas the addition of potassium sirbate 0.2% retain the "dodol" quality for 4 - 5 months. After 6 months storage, the moisture content was 14.69 - 16.18%, hard layer thickness 0.1 - 1.63 mm, mold 0 - 43 colony per g, yeast 0 colony per g and total aerobic plate count 10-3.30 x 10 colony per g. 
(A study on Packaging of Molded Palm sugar) Sardjono -; A Basrah Enie; Oyok Sukardi
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 (2122.308 KB) | DOI: 10.32765/warta ihp.v4i01.2184

Abstract

A Study on the packaging of molded Arenga palm Sugar had Been carried out. The packaging materials used were plastics film, aluminium foil, and paper coated with plastic. The moisture content, reducing sugar and sugar colour were observed during 12 weeks of storage. The result showed that the packaging materials used did not significantly affect the moisture content, reducing sugar, and colour during 12 weeks storage. After 12 weeks, the moisture content were 7.01-8.89 percent, Reducing sugar 1.61-1.94 percent and colour 92.04-96.43 I.U
( A Study on Preventing the Fermentation During The Collection of Palm Sap As A Raw Material For Palm Sugar) Sardjono -; M A. Dachlan
Warta Industri Hasil Pertanian Vol 5, No 02 (1988)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2108.746 KB) | DOI: 10.32765/warta ihp.v5i02.2251

Abstract

A study on preventing the fermentation during the collection of palm sap has been done. The solution of 0.1% sodium metabisulphite, lime powder and ginggihiang leaf (Leea aequata Linn.) were used as preservatives. The bamboo and paralon tubes were used for collecting the sap. The result showed that the preservative was absolutely needed for preventing the fermentation during the sap collection. The average of pH value of sap using lime powder, sodium metabisulphite, natural preservative (ginggihiang leaf) and control is  6.85, 6.40, and 5.90 respectively. 
The Effect of Dextrin Addition and Drying Temperature on the Processing of Cubed Palm Sugar) Sardjono -; Joeswadi -; Elly Nurlaelyah
Warta Industri Hasil Pertanian Vol 5, No 01 (1988)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2636.417 KB) | DOI: 10.32765/warta ihp.v5i01.2232

Abstract

A study on the processing of cubed palm sugar had been carried out. The treatment done were dextrin addition (0.1% and 0.2%), drying temperature (60 degree and 80 degree celcius) and storage (0,2,4,6 and 8 weeks). The moisture content, reducing sugar and ash content were observed during 8 weeks storage. The best result was those with 0.1% dextrin addition and drying temperature 80 degree celcius for 45 minutes. After 8 weeks, the moisture content was 2.58-2.84%, reducing sugar 2.28-2.53% and ash content 0.58-1.02%.
Pembinaan Dan Pengembangan Pengrajin Gula kelapa di Kabupaten Blitar Sardjono -; A. Basrah Enie; Gh. B Tjiptadi; Tulus Widodo
Warta Industri Hasil Pertanian Vol 2, No 01 (1985)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (4222.175 KB) | DOI: 10.32765/warta ihp.v2i01.2150

Abstract

Kegiatan Out-Posted gula  kelapa yang dilakukan di Kabupaten Blitar yaitu di Desa Ngoran (kecamatan Nglegok), Ngaringan (kecamatan Gandusari) dan Kandangan (Kecamatan Strengat) meliputi kegiatan bimbingan dan penyuluhan, demontrasi atau peragaan pembuatan gula dengan menggunakan natrium metabisulfit serta memberikan advis-advis kepada para pengrajin maupun aparat desa dari lain daerah yang memerlukan dalam rangka peningkatan mutu gula kelapa dan pengembangannya.Out-posted dilakukan sejak bulan Oktober 1982 sampai dengan bulan Maret 1983 dengan tujuan meningkatkan nilai pendapatan petani khususnya pengrajin gula kelapa, memperbaiki proses pengolahan dan memberikan bimbingan serta penyuluhan kepada para pengrajin.Hasil pembinaan dan pengembangan pengrajin gula kelapa di Kabupaten Blitar telah mencakup sekitar 11 Kecamatan, 38 Desa dan sekitar 2.800-3.200 pengrajin atau 30-35% dari seluruh pengrajin yang ada untuk wilayah Kabupaten Blitar.Para pengrajin sudah dapat mengerjakan dengan trampil cara pembuatan gula yang baik, sehingga terjadi kenaikan harga dari gula yang diproduksi yaitu rata-rata Rp.25,-Kg atau 6,25% (ditingkat pengrajin).
(Research on the preparation of fermented cassava flour. I.effects of Fermentation and Drying Methods on the Quality of Gari) A. Basrah Enie; Sri Budi Wahyuningsih; Sardjono -; Liesbetini Hartoto
Warta Industri Hasil Pertanian Vol 9, No 1-2 (1992)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2595.343 KB) | DOI: 10.32765/warta ihp.v9i1-2.2386

Abstract

Research on the preparation of fermented cassava flour,gari,has been conducted.The cassava varieties used were Adira 1 and Adira IV.The cassava pulp were fermentedby a traditional method for 2,3,and 4 days.The drying methods used were sun drying,oven drying,and roasting.Changes in moisture contents,ash,total titratable accidity,protein content degree of whiteness and flavour of gari flour were observed.good quality gari flour can be obtained from Adira IV variety which was fermented for 3 days and dried by roasting.The moisture content,acidity and degree of whitness of product were 13.2%,0.72%, and 80.9%,respectively.
Co-Authors A Basrah Enie A. Basrah Enie Elly Nurlaelyah Endah Djubaedah Gh. B Tjiptadi Joeswadi - Liesbetini Hartoto M A. Dachlan Mieke Meiyanti Oyok Sukardi Sri Budi Wahyuningsih Tulus Widodo