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

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(The Isolation of Citronelle Oil Components by Fractional Distillation on Kilo Scale) Moestafa, Achmad
Warta Industri Hasil Pertanian Vol 7, No 01 (1990)
Publisher : Balai Besar Industri Agro

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Abstract

Citronellal, citronellol and geraniol are then main components of citronella oil. They can be isolated by chemical means or fractional distillation. This study employed the second method. A perforated plate colomn, bubble cup type was used and the operation was carried out on 1:3 reflux ratio. The result showed that citronella was distilled as the first and second fraction after 85 min. The third fraction was a mixture of all components.It took 60 min. to produce 300 ml of liquid; the boiling range was 84-87 C and the separation was poor. It can be said that other than boiling point, the time of distillation should also be managed carefully. The separation depend on the time of distillation and the value of reflux ratio.
(The preparation of monoglyceride from coconut oil as emulsifier) Djubaedah, Endah; Moestafa, Achmad; -, Mariana
Warta Industri Hasil Pertanian Vol 12, No 1-2 (1995)
Publisher : Balai Besar Industri Agro

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Abstract

Food emulsifier is an important addive used in food industries.Emulsifiers are usedto improve the texture of products such as to stabilize margarine,ice cream,etc.Basically emulsifier consist of two functional groups, the first one dissolves in water and the other in oil which enebles them to bridge two unmixed phases.The most widely used emulsifiers are monoglyceride which contain long alkyl chain residue from fatty acid chain and hydroxyl groups from glycerol.Monoglycerida had been prepared in this study through the reaction of coconut oil and glycerol using coustic soda as catalyst.The best treatment was obtained from the reaction of one parts of coconut oil and four parts of glycerol at 250 degree C, stirred for 3 hours using of 0.20% NaOH as catalyst which produced 45% yield containing 77% monoglyceride.
(The Effect of Temperature, Duration of Heat Treatment and Potasium Hydroxide Concentration on The Transformation of eugenol Inti Iso-Eugenol Derived from Clove Leaf Oil) Moestafa, Achmad; Waspodo, Priyo; Sitorus, Sahat P
Warta Industri Hasil Pertanian Vol 7, No 02 (1990)
Publisher : Balai Besar Industri Agro

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Abstract

Iso-eugenol is one that the compounds which is used as flavor and fragrance materials. The compounds can prepared synthetically from eugenol through a chemical reaction at certain temperature and basic concentration. It was of observed that the concentration of KOH solution and the duration of heat treatment had significantly affected the transformation of eugenol into iso-eugenol. The higher yield was found (82.88%) when eugenol was treated with 50% of KOH at 180 C for 90 minutes.
(The effect of heating and soda concentration in the preparation of monoglyceride on Its Physical Characteristics) Moestafa, Achmad; Djubaedah, Endah; -, Mariana
Warta Industri Hasil Pertanian Vol 12, No 1-2 (1995)
Publisher : Balai Besar Industri Agro

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Abstract

Glycerolmonolaurate is one of the emulsifiers used in food industries.The addition of such compound into food is to maintain its consistency, improve their texture homogenity and quality.It also stbilizes and thicens food mixture.Further it was understood,that the improvement of food characters depend on the method of emulsifier preparation.An experiment had been carried out to study the effect of heating time  and soda concertration on the Hydrophlyc Liphophylic Balance (HLB) value and its globular size when glycerolmonolaurate was prepared from coconut oil and glycerol.It was foundthat the duration of heating process and soda concertation significantly affected the globular size but did not against the HLB value.
(Jasminum officinale L.)(The Effect of fat types and the thickness of chassis on the enflourage process of jasmine oil (Jaminum officinile L.) Djubaedah, Endah; Moestafa, Achmad; S. Permana, Edwin; Dewi s., Rosalina
Warta Industri Hasil Pertanian Vol 22, No 01 (2005)
Publisher : Balai Besar Industri Agro

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Abstract

Jasmine oil was not vapourable by steam destilation due to heat unstability and possibility of hydrolysis.Enfleuration process was recommended when jasmine oil is to be isolated from its flower.Vegetable and animals fat and the mixture of both of them in the form of shortening were studied as jasmine oil absorbent.Varieties of fat and the thickness of chassis effected the yield and the characteristic of jasmine oil were isolatedby this method.It was found that more the thicker the fat layer on chassis the higher oil content can be isolated.Three variables of fat thickness have been studied i.e. 0.5,0.8 and 1.1 cm.From the experiments it was found that the highest yield was obtained on 1.1 cm thicness i.e. 0.29 % from vegetable fat 0.40 % from animal fat and 0.56% from the mixture of animal and the vegetable fat.Based on the rendemen and ester value.The best treatment was animal fat with fat thickness of chassis about 1.1cm produced rendemen about 0.40% and ester value 158.01.
(The Effect of Concentration Of The Edta (Disodium Ethylene Diamine Tetra Acetic Acid) and The Duration of Agitation on Chelation of Iron Ion in Patchuoly Oil) Moestafa, Achmad; Suprijatna, Endang; -, Gumilar
Warta Industri Hasil Pertanian Vol 7, No 01 (1990)
Publisher : Balai Besar Industri Agro

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Abstract

The traditional dark brown patchouly oil has a pleasant odour and highly demanded in international market. Recently the colour preference has changed from dark brown to a lighter colour. Souch colour can be produced using stainless steel distillation equipment or eliminate the iron ion in the brown oil by chemical means. An experiment using Na-EDTA solution has been carried out. The result showed that the use of 0.04 and 0.05 M solution will remove 95% of the iron ion. The oil colour became yellow without affecting its olfactive properties as well as well as its physical and chemical constant
Co-Authors -, Chairul -, Gumilar -, Lucyana -, Mariana -, Sumarsi Arifin, Agus Aziz Darwis, Abdul Dewi s., Rosalina Dharma, Gasik Djubaedah, Endah Gumbira sa’id, E Hafid, Raoda Hakim, Syaeful Moermanto, J Nurlydia, Dede S. Permana, Edwin Santosa, Budi Sitorus, Sahat P Sukarno, Lalu Suparno, Sri Wuri Handono Suprijatna, Endang Waspodo, Priyo