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All Journal Warta IHP (Warta Industri Hasil Pertanian)

Enny Hawani Lubis

Balai Besar Industri Agro

Author-ID : 3058837

Agriculture, Biological Sciences & Forestry Industrial & Manufacturing Engineering

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(Microflora Involved in Spontaneous Retting Fermentation of Cassava and Physical Charcteristics of the Flour) Yuliasri Ramadhani Meutia; Enny Hawani Lubis
Warta Industri Hasil Pertanian Vol 28, No 02 (2011)
Publisher : Balai Besar Industri Agro

The studies about bacteria which involved during retting (fermentation) of cassava are still in indonesia .the aim of this research is to study about the microflora which involved during retting of cassava and also to explore the effect of this spontaneous upon the amylograph properties on the fermented cassava flour. the fermentation process run for 4 days, MRSB /MRSA used as isolation media then the isolates identified using API@ 50 CHL .the result showed that lactobacillus plntarum dominated as microflora which involved on the 1 st and 2 nd day ,and on the 3 ed day the fermentation of cassava was dominated by lactobacillus delbrueckii spp delbrueckiion the last day of fermentation lactococcus lactis ssp lactis was dominated .increase in fermentation time has also increased the stability of paste which was investigated of maximum viscosity and gel strength in the fermentation pf cassava flour .

(The Effect of Plant-Age on the Oil Composition of Curcuma mangga Val.) Salya Sait; Enny Hawani Lubis
Warta Industri Hasil Pertanian Vol 6, No 02 (1989)
Publisher : Balai Besar Industri Agro

The essential oil obtained from Curcuma mangga rhyzomes, which were collected throughout the harvesting season, in the plant age of 9,10 and 11 months, were studied using gas chromatography and chemical as well as physico-chemical methods. During the period of the highest essential oil yield (the age of 11), the higher the percentages of ocimine the lower the percentages of myrcene and lower ester number, meanwhile the lowest essential oil yield (the age of 10), the higher ester number were found.

(Research on effectiveness of Production of Palm Oil Biodiesel using Static-Mixer Reactor) Rizal Alamsyah; Lukman Junaidi; Enny Hawani Lubis
Warta Industri Hasil Pertanian Vol 27, No 02 (2010)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32765/warta ihp.v27i02.2614

Research on Effectivenes of Production of Palm Oil Biodiesel Using Static-Mixer Reactor has been conducted. The aim of research was to evaluate the faster and more effective of production process of biodiesel compare to the existing conventional mehod using blade-agitator. The production method investigated was related to application of Static-Mixer Reactor in the biodiesel production. The results show that application of Static-Mixer Reactor ij the biodiesel production give the faster trans-esterification reaction speed in producing Fatty Acid Methyl Ester/FAME compare to blade-agitator reactor. To produce FAME 96,5% as required in SNI Biodiesel (SNI 04-7182-2006), Static-Mixer Reactor only needs 15, 10, dan 5 minutes for temperature 50, 69 and 70 C . while blade-Mixer Reactor also could produce biodiesel with the viscosity and acid value better than biodiesel which produced by blade-agiitator reactor. The resultd also show that application of static mixer could produce biodiesel that meet the requirements of Indonesia Nasional Standar for Biodiesel (SNI) 04-7182-2006. These could be seen in the quality parameters related to acid value, glycerol total, viscocity, water content, and density.

(The use of citrus Leaves as an Ingredient for Instant Noodle) Salya Sait; Enny Hawani Lubis
Warta Industri Hasil Pertanian Vol 8, No 02 (1991)
Publisher : Balai Besar Industri Agro

The use of volatile leaf oil as well as dried, powdered leaf extract of citrus hystrix DC leaves in vegetable oil as flavoring material for instant noodle has been investigated.For this purpose,the volatile leaf oil was made finely powdered via two kinds of fixation procces involving the use of free-flowing microcrys-talline cellulosepowder as flavor absorbant,sorbitol and sucrose prior to incorporation into the food.Meanwhile a flavoring material in the form of dried,pewderedleaf exract in vegetable oil was also prepared.The results of sesory evaluation of the food using the triangle differential test method concluded that the added flavoring in the form of sorbitol-fixative was of the most preferable one,on the countary, the leaf extract in vegetable oil seemed to be hardly wanted due two flavor-decommposition and off-flavor from the oil during strorage;and the preferable cocentration of flvor in the noodles prepared for ready-to-eat was around 56 ppm.

(The Effects Temperature and rotationSpeed of Mollen Dryer on The Characteristic s of aloe vera co-crystalization) Indra Neffi Ridwan; Enny Hawani Lubis; Putty Meuraxa; Yanna Holianawaty
Warta Industri Hasil Pertanian Vol 22, No 01 (2005)
Publisher : Balai Besar Industri Agro

The research is aimed to study the effect of temperature and rotation speed of mollen dryer on the characteristic of (aloe vera linn)co-crystalization.The temperature usedwere 55 degree C,60 degree C,and 65 degree C.The rotation speeds of mollen dryer are 12 rpm, 18 rpm, and 24 rpm respectively.The experimental design was the factorial random design with two replications. The result showed the best product was obtained from temperature of 60 degree C and 18 rpm rotation speed of mollen dryer.The composition of the dried aloe vera is :total sugar 56.18%,moisture content 0,84%,fiber content 0.92% and the solubility is 98.31%.While organoleptically (taste,texture,aroma,and appearane)the product was acceptable

(Technical Design and Testing of Chitosan Extractor from Shirmps Shells) Rizal Alamsyah; Enny Hawani Lubis; Endah Djubaedah
Warta Industri Hasil Pertanian Vol 19, No 1-2 (2002)
Publisher : Balai Besar Industri Agro

The study was aimed at designing and testing of chitosan (polymer) extractor by demineralization, deproteinization, and deacetylation from shrimps shells. the equipment was generated with induction motor of 0.5hp (horse power) and equipped with liquid heater and thermostat in order to maintain temperature level of the process .the blade or propeller agitator was mounted off center.the demineralization process were conducted at 70-75 0C with choloric acid of 1.25 N and 1.5 hours and 2 hours period of process treatment .meanwhile deproteinization were employed at 80-85 0C using sodium hidroxide 3% w/v in the same hours treatment as the demineralization process. sodium hidroxide of 50% (w/v)was employed in the same hours treatment as the demineralization process .which operated at 100-110 0C in the same hours variation of treatment the result showed that thwe best quality chitosan was obtained with demineralization , and deacetylation process which were conducted for 2 hours and 2 run of each process. these were indicated by viscosity resulted e.g 18000 cps (centipoises

Co-Authors Dede Abdurahman Eddy Sapto Hartanto Eddy Sapto Hartanto Sapto Hartanto Endah Djubaedah Indra Neffi Ridwan Lukman Junaidi Moch Noerdin NK Ngakan Timur Antara Putty Meuraxa Rizal Alamsyah Salya Sait Solechan - Subagja - Tiurlan Farida Hutajulu Yanna Holianawaty Yuliasri Ramadhani Meutia

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