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

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Annona muricata L)(The Effect of Sulfite Soaking and Benzoic Addition to Soursop Puree) Paulus Sunarto; Endah Djubaedah
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.v5i01.2230

Abstract

A study on soursop puree has been conducted to decide the best processing stages. The effect of sulfite soaking and benzoic addition to the products has also been studied. Observation was done on moisture content, sugar content and ascorbic acid content and organoleptic test during storage. The moisture content, sugar content and ascorbic acid content of soursop puree were decreased during storage. The result showed that up to 4 weeks of storage, all of the treatments were acceptable.
(Extraction of Blak Cincau Gel Forming Compound and Its Gelatinization Characteristics) Dhiah Nuraini; Paulus Sunarto; Lucyana -
Warta Industri Hasil Pertanian Vol 17, No 1-2 (2000)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (5641.466 KB) | DOI: 10.32765/warta ihp.v17i1-2.2476

Abstract

A study to extract and isolate gel forming compound (GFC)of black cincau had been conducted successfully using soda ash and alcohol as extracting and isolating agent. the result showed that the yield of GFC will increase with the increase of soda ash, and so will the Ph value of black cincau gel. the sensory test result showed that the highest acceptance score of black cincau gel was obtained from the extrtact using 5% soda ash. observation on gelatinization characteristics of black cincau showed that the addition of GFC will produce changes on amylogram pattern of tapioca, i.e. the increase of consitency with the increase of GFC addition. The amylogram also showed that black cincau GFC has tw fractions which interacted with strach
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. 
Co-Authors Dhiah Nuraini Endah Djubaedah Lucyana - Novianis -