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All Journal Warta IHP (Warta Industri Hasil Pertanian)
Rohaman, M. Maman
Balai Besar Industri Agro
Agriculture, Biological Sciences & Forestry Industrial & Manufacturing Engineering

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A Study on The Use Soybean Varietes and Addition of Eggs in The Preparation and Storage of Egg Tofu) Rohaman, M. Maman; Enie, A. Basrah; -, Hanafi; Syarief, Rizal
Warta Industri Hasil Pertanian Vol 11, No 1-2 (1994)
Publisher : Balai Besar Industri Agro

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Abstract

The aim of this experiment was to study the effect of soybean varieties (Glycine max var. Tidar and var. Galunggung) and the addition of eggs (0,2,4 and 6%)on egg tofu quality. The addition of egg before soymilk boiling gave the best result in which the protein content of the whey in the lowest.The product were analysed after 0,4 and 8 days of storage and was still in good condition after 8 days at 10-15 degree C.Phycal, chemical,microbiological and panel tset showed that the best result was obtained using tidar variety and less than 2 percent addition of egg. 
(The Effect of Dried Cassava Addition on The Copra Press to The Quality of Coconut Oil and Defatted Coconut Produced) Rohaman, M. Maman; -, Solechan; Tri W, Endang; K Bunasor, Tatit
Warta Industri Hasil Pertanian Vol 13, No 1-2 (1996)
Publisher : Balai Besar Industri Agro

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A study was on the effect of dried cassava addition on the copra press to the quality of coconut oil and defatted coconut produced.In the study the treatment employed were dried cassava addition(0%,10%,20%,and 30%),size (slice and shreded) and cooking treatment (cooked and uncooked).The coconut oil was observed for yield,moisture content,free fatty acid (ffa),and clarity.Deffated coconut was observed for moisture,sh,fat,protein and cabohydrate content.Organoleptic/sensoric test was done on the product of deffated coconut (the cookies).The best result was obtained from those with 30% dried cassava addition,shredded coconut and cassava floor and cooked.The analitycal data of coconut oil are 62.52% yield,1.34% moisture content 0.28% ffa and  59.6% clarity.The analytical data of deffated coconut are 8.39% moisture content,4.07%ash,27.865 fat,12.32% protein and 47.98% carbohydrate.Panelists accepted its product by scoring 3.23-3.77(normal-like).
Research on the Use of Sweet Potato Flour as Wheat Substitute in Cake Making Rohaman, M. Maman; -, Novianis; Djubaedah, Endah
Warta Industri Hasil Pertanian Vol 5, No 01 (1988)
Publisher : Balai Besar Industri Agro

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Abstract

A study to substitute sweet potato flour for wheat flour in cake making had been carried out. The acceptability of substitution was analyzed by panel test using cake made from teo kinds of wheat flou and various percentages of substitution (0,2040 and 60%). The product were also analyzed chamically and organoleptically. The result showed that the use of sweet potato flour significantly affect water, protein and sugar content of the cake. Twenty percent of sweet potato flour substitution showed significant different with those of 40 and 60%. Organoleptic test showed that the 20% substitution is acceptable
Co-Authors -, Hanafi -, Novianis -, Solechan Djubaedah, Endah Enie, A. Basrah K Bunasor, Tatit Rizal Syarief Tri W, Endang