Article Per Year (5 Year)
p-Index From 2020 - 2025
0
P-Index
This Author published in this journals
All Journal Warta IHP (Warta Industri Hasil Pertanian)
Hawani Lubis, Enny
Balai Besar Industri Agro
Agriculture, Biological Sciences & Forestry Industrial & Manufacturing Engineering

Published : 16 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 16 Documents
Search

 1   2 
(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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (4103.488 KB)

Abstract

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 Study of Production on Aloe Vera Juice Sapto Hartanto, Eddy; Hawani Lubis, Enny
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 (5139.306 KB)

Abstract

A study on aloe vera juice processing has been carried out. stages of treatment include peeling, washing, extraction ,filtration,formulation, bottling pasteurization, sterilization and labeling .the treatment of the formulation were addition of water,cane and non-nutritive sweetener, the equal volume compration between aloe vera and water was the best treatment and preferred by panelist.the best formulation of this research was conducted at PH 3,74 with total solid of 18,02 % sugar conten of 14,675 and benzoat of 521 mg/kg. after 12 weeks storage ,the product showed microbiologically safe and met the indonesia national standard (SNI) of fruit juice.
(Production Biodiesel of Used Cooking Oil by Using Palm Sugar Bunches Ash as Catalyst) Alamsyah, Rizal; Hawani Lubis, Enny; Heryani, Susi
Warta Industri Hasil Pertanian Vol 27, No 01 (2010)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (6363.329 KB)

Abstract

Research on production of used cooking oil by using palm sugar bunches ash as catalyst has been conducted. This research was aimed at investigating to the variation of transesterification time (2,3 and 4 hours) by adding 5% palm sugar bunches ash catalyst. The result of transesterification show the use of palm sugar bunches which is uncomposted give better result than the used of composted in tern of kinematic viscosity value. For other parameter (acid value, glycerol total contain, ester value) using either composted or non composted give biodiesel that meet biodiesel requirement No. 04-7182-2006. Based on the research, it could be concluded that 2 hours transesterifikation using non composted catalyst give biodiesel requirement whit yield of metil ester 87,90% and acid value 0,73 mg KOH/g, kinematic viscosity 2,39 cSt, glycerol total contain 0,128 (%b/b) and aster content 98,72 (%b/b). While a composted catalyst give kinematic viscosity value between 1,69 - 1,98, that is not meet biodiesel requirement (2,3 - 6,0 cSt).
(Research on effectiveness of Production of Palm Oil Biodiesel using Static-Mixer Reactor) Alamsyah, Rizal; Junaidi, Lukman; Hawani Lubis, Enny
Warta Industri Hasil Pertanian Vol 27, No 02 (2010)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

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 Study of Glucomannan Extraction from Iles-Iles (Amorphophaalus spp) and its Application on Food Product Hawani Lubis, Enny; Djubaedah, Endah; Alamsyah, Rizal; Noerdin NK, Moch
Warta Industri Hasil Pertanian Vol 21, No 02 (2004)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (10475.895 KB)

Abstract

The study was aimed at investigating the method of glucomannan extraction from iles-iles and its use application as konyaku. The extraction can be done through mechanical and chemical process. iles-iles were canned and sliced into small chips with  mm thickness. natrium sulfite of 1000 ppm was added during 15 minutes and continuted by soaking them with CaCO3 (2,5%, 5%, and 7,5). The chips was then sun dried for 25-30 hours and continued with oven drying on 60 C temperature and 16 hours. the chips were ground to produce iles-iles flour. Glucomannan flour was them separated from iles-iles flour by chemical separation process using sieve where the lighter one will pass through the sieve, while the mannan will remain on the sieve. A blower was also used to separate glucomannan from calcium oxalate and the remaining cll wallof iles-iles. The chemical separation of glucomannan flour from iles-iles was conducted by water extraction at 55 C. The ethanol of 95% was added to the extract to obtain mannan layer which then was oven dried.
(The use of citrus Leaves as an Ingredient for Instant Noodle) Sait, Salya; Hawani Lubis, Enny
Warta Industri Hasil Pertanian Vol 8, No 02 (1991)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2230.514 KB)

Abstract

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.
(Syntesis of rose oil from the terpeneles java citronella oil) Sait, Salya; Hawani Lubis, Enny
Warta Industri Hasil Pertanian Vol 12, No 1-2 (1995)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2066.449 KB)

Abstract

In order to diversify the end-use and raise the commercial value of java citronella oil,two G-types of the oil obtained from the steam distillation of G-3 and G-mixture of the Mahapengiri (Cymbopogon winterianus Jowitt)leaves, were deterpenated by the method of selective extration of the soluble oxygebated constituents in dilute alcohol as well as the method of chromatography using alumina as the absorbant,nonpolar ofganic (hexane)and polar one (ethyl acetate).To complete the preparation of the basic material for the synthesis of rose oil,the terpeneles products were then mixed with the calculated volumes of phenethyl alcohol comparable to that of the Turkish rose oil,instead to that of the commercial Bulgarian which had been analyzed in the experimental.The result of the experiments concluded that the terpeneless oils obtained from the deterpenation method of selective extration were the most favourable for the preparation of the basic material for the synthesis of rose oil,since the ratios of the citronella/geraniol contents were between one and two respectively.
(The Effects Temperature and rotationSpeed of Mollen Dryer on The Characteristic s of aloe vera co-crystalization) Neffi Ridwan, Indra; Hawani Lubis, Enny; Meuraxa, Putty; Holianawaty, Yanna
Warta Industri Hasil Pertanian Vol 22, No 01 (2005)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (8139.504 KB)

Abstract

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
(Process Quality Upgrading and Better Utilization of Java Citronella Oil) Sait, Salya; Hawani Lubis, enny; Farida Hutajulu, Tiurlan; -, Subagja
Warta Industri Hasil Pertanian Vol 14, No 1-2 (1997)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (3227.283 KB)

Abstract

To obtain the good quality of International Market Standard and better oil as raw material for rose oil synthetic where as the price of natural rose oil is much higher in price that of synthetic. The fractional distillation process was employed on crude Java Citronella oil grown in Sukabumi and Purwokerto to obtained the oil with international market quality and the oil fraction was used as basic material for rose oil synthesis. It was concluded that due to a high cost of the fractional distillation, it was unable to raise the economic added value of crude oil via quality improvement using this process except when the oil fraction was used as basic material for rose oil synthesis.
(Flavour Fixation of Shallot and Soup Leek) Sait, Salya; Hawani Lubis, Enny
Warta Industri Hasil Pertanian Vol 10, No 1-2 (1993)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2697.364 KB)

Abstract

The flavours of shallot (Allium cepa linn)and soup leek (A.fistulosum.linn)were separated from their natural sources using solvent extraction technique as wellas juice expression.In the forms of viscous extract liquid and juice concentrate, the flavours were than fixed using the fixation formula US patent 3,619,212; November 9,1971.The stability of aroma and the resistance to microorganisms during storage, and the aroma preference of all fixatives produced were also studied.The result showed that relatively the best stability of aroma was proccessed by the fixatives derived from the extract obtained via the solvent extraction using ethanol 1:1 the resistance to microorganisms of all fixatives was excellent,and the result of sensory eavaluation indicated that the aroma of fixatives derived from the juice concentrate were prefered over thosefrom the ethanol extract.
Co-Authors -, Solechan Abdurahman, Dede Alamsyah, Rizal Djubaedah, Endah Farida Hutajulu, Tiurlan Heryani, Susi Holianawaty, Yanna Junaidi, Lukman Meuraxa, Putty Neffi Ridwan, Indra Noerdin NK, Moch Ramadhani Meutia, Yuliasri Sait, Salya Sapto Hartanto, Eddy Sapto Hartanto, Eddy Sapto Hartanto Subagja ., Subagja Timur Antara, Ngakan