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

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Processing, Financial, And Swot Analysis Rizal Alamsyah; Arief Budhiono; Yang Yang Setiawan; Herry Rinaldi
Warta Industri Hasil Pertanian Vol 19, No 1-2 (2002)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (6323.734 KB) | DOI: 10.32765/warta ihp.v19i1-2.2498

Abstract

This study described about analysis of processing ,financial and SWOT (strength weakness,opportunities,and threats) for jackfruit  vacuum frying processing for vacuum frying of jackfruit the frying condition (pressure and temperature ) frying rate,and organoleptik test were investigated.the jackfruit are submerged in heated solid frying oil induce vavorization of the water from the jackfruit . this was conducted under vacuum pressure of-70 cm Hg ,and temperature level of 75 0C and 80 0C  such condition was done to minimize the heat used and therefore reduce changes in composition, color ,taste, and flavor of the jackfruit the results showed that the product has low moisture content of 3.58% ( wet basis)with the taste,flavor ,color, and volume similar to the fresh jackfruit .this experiment was conducted using 3 kg of jackfruit ,the yield of the product was 22% and the total water removal was 2510 ml. it finalcial analysis was conducted to evaluate the financial viability of jackfruit processing.financial analsyis of the jackfruit production capacity of 30 kg per day showed that NPV  (net present value) was rp 52.391.000 which was bigger than investment cost,IRR( internal rate return) was 51% and PBP(pay back period
Lactic Acid and Its use in Food Industries) Arief Budhiono
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.v5i01.2229

Abstract

Lactic acid is an organic acid which is naturally found in the fermented products such as yoghurt, cheese, pickle, beer, wine and meat products. The properties, productions, and use of the lactic acid in food industries will be discussed in this report. Lactic acid is also widely used in textile industry, cosmetics pharmacy, tanning, and plastic industry.
Co-Authors Herry Rinaldi Rizal Alamsyah Yang Yang Setiawan