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

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Effects of Harvesting Age of "Pisang Ambon Jepang " (Musa cavendishii Lambert) to The Rate of Ripening Neffi Ridwan, Indra
Warta Industri Hasil Pertanian Vol 6, No 01 (1989)
Publisher : Balai Besar Industri Agro

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Abstract

The aim of this experiment is to study the effect of harvesting age of "Pisang Ambon Jepang (Musa cavendishii Lambert) to the rate of rip g ening. The fruit age was varied from 3.5 to 4.5 months. The ripening process was induced by moisteninin dilute ethrel of 720 ppm and calcium carbide of 0.6%. The analysis was carried out soon after seven days of the ripening process. The results showed that the suitable fruit age was between 4 and 4.5 months.
(The Effect on Temperature and Additing of Corn and Rice to the Quality of The Snack Food Made From By Product of Cracker) Neffi Ridwan, Indra; T. Sutrisno, Ella; Supriatna, Dadang; Anita Rini, Hellen
Warta Industri Hasil Pertanian Vol 21, No 02 (2004)
Publisher : Balai Besar Industri Agro

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Abstract

The research on the effect extrusion temperature and addition of corn and rice for the quality of the snack food made from by product of cracker has been conducted. The aim of the research was to study the possibility of use by product of the cracker in producing of the nutritious food product and to give more beneficial or advantage economically to the cracker by product. The research design was the completed randomize design factorially and replicated twice. The temperature variable treatments were 170 C and 180 C respectively, and the comparison of the cracker by product, corn and rice which were 85:10;5, 80:10:10, 75:10:15, 70:10:20, and 65:10:15 respectively. The results indicated that the product which has been made at 180 C extrusion temperature with the comparison of the material 70:10:20 was the best product in term of its characteristic on the linier expansion degree, degree of crispiness, moisture content, protein content, fat content, carbohydrate content and the hedonic test result.
Co-Authors -, Hasnelly -, Ign -, Ressytustra -, Suharto Abdurahman, Dede Anita Rini, Hellen Aprianita, Nirwana D. Sirait, Shinta effendi, Supli Esti Rahayu, Sri G Pohan, H Gumelar, Tatang Hawani Lubis, Enny Holianawaty, Yanna Iswahyudi, Yudi Mahdar, Dedi Maman Rohaman, M Meuraxa, Putty Rosadi, Kukuh Setiadi, Iim Sriyogasari, Titin Sudibyo, Agus Suharto, Ign. Supriatna, Dadang Susanto, Eppy Sutisna, Nana Sutrisniati, Dwi T. Sutrisno, Ella T.S, Ella Turmala Sutrisno, Ela Wijaya, Hendra Winarno, F.G. Wiriano, Harry