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

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(A study cassava flour substitution for wheat flour in istants Noodle Processing Neffi Ridwan, Indra; Rosadi, Kukuh; Abdurahman, Dede; Suharto, Ign.; Sutisna, Nana
Warta Industri Hasil Pertanian Vol 8, No 02 (1991)
Publisher : Balai Besar Industri Agro

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Abstract

The research was aimed at studying the substitution rate of cassava flour for wheat flour in the production of instants noodle.The preliminary study was conducted to find out the suitable rate of cassava flour substitution.The following percentages were used :10,15,20,25,30,35,50,and 100%,The three best result of these,20,30,and 35%, Were used in the main study. Proximate chemical analysis and organoleptic test were conducted on the instant noodle produced.The results showed that the use of cassava flour is acceptable up to 35% substitution. The higher the substitution the lower the noodle quality would be.
(The Study on Use of Nonleaves and Tea Leaves as Functional Drinks) -, Solechan; Hawani Lubis, Enny; Abdurahman, Dede
Warta Industri Hasil Pertanian Vol 23, No 01 (2006)
Publisher : Balai Besar Industri Agro

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Study on the use of functional tea made of nony (Morinda citrifolia)and tea (Camellia sinensis)leaves as functional drink had been conducted.The objective of this study is to obtain the best formula in producing in the most preferred drink.The study was conducted by making dried tea of nony and green tea leaves,followed by formulation step to produce ready to drink products in cup packaging.The composition ready drink product consist of dried nony leaves (100%) dried green tea leaves (100%) and mixture of dried nony and green tea leaves (1:1,1:2,2:1),with addition of sugar(13%),citric acid (0,5,1,0 and 1,5%),honey (2.0,4.0,and 6.0%),salt(0.01%)and addition of lychee,strawberry,and orange flavors.The sensory test showed that the best formulation was the mixtured of nony and green tea (1:1),contents of sugar 13%,citric acid was 0,5%,salt was 0.01%and small amount of strawbeery flavor.While chemical and microbiologycal analysis showed that it was in conformity with requirements in SNI 01-3143-1993 concerning tea drink in pack.Value of pH ranged between 3,52-3,66,sugar content was between 12,89-13,36% and TPC was smaller than 10 colonies/ml.Products kept storage for 8 weeks were still in good addition.
(The effect of sterillization and storage time on the quality of canned tofu in sauce). N. Ridwan, Indra; Rahayu, Ida; -, Hasroel; Abdurahman, Dede; -, Kosasih
Warta Industri Hasil Pertanian Vol 9, No 1-2 (1992)
Publisher : Balai Besar Industri Agro

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The study aimed at finding the effect of sterilization and storage time on the quality of canned tofu in sauce.The sterilization time used are 40,50,and 60 minutes at 112 degree C. Storage time are 0 (control)14,28,42 and 56 days.The result showed that the best product are obtained using 40 minutes sterilization.The protein content of the tofu is 7.9%,pH4.7,total bacteria 18 col/g/ml and vacuumness of the can is 963.7 mm Hg.The organoleptice  test showed that the product is still highly accepted after 56 days of storage .
(The Influence of Extraction Temperature Treatment on Cocoa Butter Quality Characteristics) Junaidi, Lukman; Sudibyo, Agus; F.Hutajulu, Tiurlan; Abdurahman, Dede
Warta Industri Hasil Pertanian Vol 25, No 02 (2008)
Publisher : Balai Besar Industri Agro

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Abstract

Research on the influence of Extraction Temperature Treatment on Cocoa Butter Quality Characteristics gas been conducted. The study was focused on the effect of treatment of the extraction temperature range when conducted hydraulic pressing on cocoa nibs. The variation of temperature range was chosen at: 40-50C: 50-60C: 60-70C: 70-80C: 80-90C. The research showed that treatment of extraction temperature level give an influence on the cocoa butter quality characteristics e.g: moisture content, FFA, sapnification value, iodine number and refrective index. The results showed that moisture content of cocoa butter extracted decrease with increasing of ectraction temperature, while FFA, saponification value, iodine number and refractive index increase with increasing of extraction temperature.The treatment of extraction temperature level also give influence on the proportion of fatty acid type (saturated fatty acid and unsaturated fatty acid) on coca butter. The proportion of total unsaturated fatty acids tend to decrease with increasing of extraction temperature. On the other hand the proportion of total saturated fatty acids and yield of extraction tend to increase with increasing of eextraction temperature.
Co-Authors -, Hasroel -, Kosasih -, Solechan F.Hutajulu, Tiurlan Hawani Lubis, Enny Junaidi, Lukman N. Ridwan, Indra Neffi Ridwan, Indra Rahayu, Ida Rosadi, Kukuh Sudibyo, Agus Suharto, Ign. Sutisna, Nana