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)
F. Hutajulu, Tiurlan
Balai Besar Industri Agro
Agriculture, Biological Sciences & Forestry Industrial & Manufacturing Engineering

Published : 4 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 4 Documents
Search

 1 
(Techno-economic Analysis of Small Scale Poultry Feed Industry) Junaidi, Lukman; Alamsyah, Rizal; Noerdin NK, Mochamad; F. Hutajulu, Tiurlan
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 (6021.661 KB)

Abstract

Techno-economic analysis was conducted to evaluated to evaluate the financial viability of small-scale pourly feed industry. the analysis was based on three scale of capacity. that is: 4 tones, 2 tones, and 300 kg feed per day. the result of analysis shown that the viability of the pourtry feed industry was not sensitive to changes in the investment cost. however, the viability of the poultry feed industry was very sensitive to changes in the raw materials cost and feed price.
(The Effect of Alkalization and Roasting of Fermented and Unfermented Cacao bean on the Quality and its Flavour Sudibyo, Agus; F. Hutajulu, Tiurlan; Aprianita, Nirwana
Warta Industri Hasil Pertanian Vol 15, No 1-2 (1998)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (7276.298 KB)

Abstract

A study on the effect of alkalization and roasting of fermented and unfermented cacao bean (Theobroma cacao, L) on the quality and its flovor had been conducted. The fermented caco bean used was taken from the estate, while unfermented cacao bean was taken from the farmer. Alkalization was carried out by using sodium and potassium carbonate at 1% and 2% concentration respectively, whereas the roasting process was done at 140 derajat celcius for 30 minutes. The analysis done on the cacao bean included pH, moisture, fat, free fatty acid (FFA), acidity and lipids composition. The result showed that quality of fermented cacao bean from the estate and unfermented cacao bean from the farmer was significantely different. The alkalization and roasting process aould improve the quality of unfermented cacao bean, however, it has affected the lipid composition.
(Shelf-life Prediction of Instant Coffee Using an Accelerated Storage Study with Arrhenius Kinetics Model) Sudibyo, Agus; F. Hutajulu, Tiurlan; -, Setyadjit
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 (8064.182 KB)

Abstract

Instant coffee is one of Indonesias processed food product, that can be easily undergo a reduction in quality caused by adsorb of moisture. Nowadays, consumers demand products with good appearance, texture, taste and flavor whilst keeping their nutritional value. In order to meet consumers expectations for high-quality products, food industries must be conducted shelf-life studies that many times include the assessment of several analytical and sensory properties. Shelf-life dating using arrhenius method is one of an accelerated shelf-life test. The purpose of this study were to observe initial instant coffee characteristics, to observe the changes of quality during storage, to determine the quality critical point parameter for the product and the prediction of shelf-life of the product using arrhenius kinetics  method based on its quality control parameters. In the present study it was found that during storage of the product, moisture content and brightness level color value of the product aroma have decreased; and sensory evaluation based on volatile reducing substance (VRS) value and boiled coffee aroma. Critical parameter for this study is moisture content with the value of critical point for moisture content is 17.98%. Calculation based on Arrhenius kinetics equation at 30oC, RH 70% revealed a present of shelf-life for 588 days, at 45oC & RH 70% revealed a present of shelf-life for 398 days, and at 50oC & RH 70% revealed to make present of shelf-life for 352 days.
(Coleus amboinicus Lour) (Techno Economic Analysis of Production Unit of Torbangun (Coleus amboinicus Lour) Extraxt Powder) Junaidi, Lukman; F. Hutajulu, Tiurlan; Supriatna, Dadang; -, Subagja; Sapto Hartanto, Eddy
Warta Industri Hasil Pertanian Vol 27, No 02 (2010)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (7801.278 KB)

Abstract

Torbangun leaves could be extraxted to produce powder whice could be used as a raw material for nutraceutical or medicenal industri. techno economic analysis was conducted to evaluate the financial viability of the production unit of torbangun extract powder. the results of analisis showed that the production unit of torbangun extract powder was very feasible financially. based on the techno economic analysis, the production unit of torbangun extract powder resulted the net present value (NPV) i.e. Rp 650.170.746, internal rate of return (IRR) i.e.36,73% and pay back period i.e. 2,72 years. the break oven point of the production unit of torbangun extract powder was Rp 242.979.681 per year and the based price was Rp 355.239 per kg. the sensitivity analysis showed that the viability of the production unit o torbangun extract powder was very sensitive to the changes in the raw material cost,product price,and yield of the process. on the other hand the changes in the investment cost, electricity, and and working days,ware not sensitive to the viability of production unit of torbangun extract powder.
Co-Authors -, Setyadjit Alamsyah, Rizal Aprianita, Nirwana Junaidi, Lukman Noerdin NK, Mochamad Sapto Hartanto, Eddy Subagja ., Subagja Sudibyo, Agus Supriatna, Dadang