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Djubaedah, Endah
Balai Besar Industri Agro
Agriculture, Biological Sciences & Forestry Industrial & Manufacturing Engineering

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Annona muricata L)(The Effect of Sulfite Soaking and Benzoic Addition to Soursop Puree) Sunarto, Paulus; Djubaedah, Endah
Warta Industri Hasil Pertanian Vol 5, No 01 (1988)
Publisher : Balai Besar Industri Agro

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Abstract

A study on soursop puree has been conducted to decide the best processing stages. The effect of sulfite soaking and benzoic addition to the products has also been studied. Observation was done on moisture content, sugar content and ascorbic acid content and organoleptic test during storage. The moisture content, sugar content and ascorbic acid content of soursop puree were decreased during storage. The result showed that up to 4 weeks of storage, all of the treatments were acceptable.
(The effect of nugmeg flesh (Myristica fragans)treatment on the quality of syrup) Djubaedah, Endah; -, Tiara; Astuti, Pudja
Warta Industri Hasil Pertanian Vol 12, No 1-2 (1995)
Publisher : Balai Besar Industri Agro

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Abstract

The study is aimed at finding the optimum condition for nutmeg flesh soaking in salt solution before being proccesed into syrup. The nutmeg flesh used was fully ripe and 3/4 ripe, while the salt solution was 0%,5 % and 10%.The soaking was done for 0.3 and 6 days.The nutmeg syrup produced was stored for 0.3 and 6 week and the analysis was done for its sugar content,acidity,mould,yeast and organoleptic test. The analysis done on nutmeg flesh consisted of moisture,ash,fat,protein,and crude fiber content.The result showed that syrup made of nutmeg soaked in plain water or 5% salt solution did not show mould and yeast growth.During 6 week of storage the acidy increased and the sugar content decreased.The organoleptic test showed that highest score was obtained from syrup made of fully ripe or 3/4 ripe nutmeg flesh soaked in 5% salt solution.
(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

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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.
(Technical Testing of Rotary Dryer for Cats Whiskers Leaf (Orthosiphon stamineus benth)Leaf Guring Pohan, H; Djubaedah, Endah; N.K, Noerdin
Warta Industri Hasil Pertanian Vol 16, No 1-2 (1999)
Publisher : Balai Besar Industri Agro

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Abstract

Technical testing of rotary dryer was conducted to dry Cats whiskers leaf (Orthorsiphon stamineus benth) the aim of the technical testing is to evaluate of performance the rotary dryer for drying cats whiskers leaf. the drying temperature suitable for cats whiskers leaf was 50-60 C. the result showed that the dryer reduce moisture from 72.47 % to 9.95% with drying rate 22.5% per-hours. The capacity of dryer is 2000 grams a batch and the heat efficiency was 14.05%.
(A study on characteristics of dough made From sweet Potato Flour and Wheat Flour) Maman Rohaman, M; -, Novianis; Djubaedah, Endah
Warta Industri Hasil Pertanian Vol 4, No 01 (1987)
Publisher : Balai Besar Industri Agro

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Abstract

A study to substitute sweet potato flour for wheat flour dough has been conducted using two type of wheat flour and various percentage of substitution. To test the degree of substitution, the characteristics of dough were measured using Brabender farinograph and Brabender Extensograph. Measurement of rheological properties using farinograph showed that the dough made of 60% sweet potato flour with hard wheat and those of 40% sweet potato flour with medium wheat cannot be done. Viscoelasticity of dough from 40% or more sweet potato flour with hard or medium wheat cannot be measured using Extensograph.
(Study on the Effects of Agitating Duration and the Ration of Sulfuric Acid on the Preparation of Sulphated Shark Liver Oil as Fat Liquor) Djubaedah, Endah; Moestafa, Achmad; Hafid, Raoda; Aziz Darwis, Abdul
Warta Industri Hasil Pertanian Vol 20, No 1-2 (2003)
Publisher : Balai Besar Industri Agro

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Abstract

Study on the effects of agitating duration and the ratio of sulphuric acid on the preparation of sulphated shark oil as fat liquor had been carried out .the aimof the experiment was to introduce sulphuric acid that will be absorbed into the molecule chain of fatty acid cpmpletely and produced sulphated oil .the experiment was conducted in there variables of agitating duration (A) i.e:4,5 and 6 hours and the ration of sulphuric acid introduced and the ration of acid/oil was : agitationfor 6 hours and 40% of sulphuric acid ration or A3B3 combination .the sulphated oil has 96.77 lodine number saponification number 209.68 and 1.665 fixed S03 .the lower lodine number showed most double bond chain of the oil had been occupied by sulphate groups ,the higher saponification numbershowed the amout of sulphate group in the fatty oil chain ,the same as showed by the fixed S03 .it is concluded that agitating duration or mixing time and ratio sulphuric  acid to the shark liver oil to give significant effect on sulphated shark liver oil formed.
Effect of Distillation on the Yield and Physico-chemical Properties of Young Nutmeg (Myristica Fragrance HOUTT.) Essential Oil Djubaedah, Endah; Suriadi, Endang; Moestofa, A.; Basrah Enie, A.
Warta Industri Hasil Pertanian Vol 3, No 02 (1986)
Publisher : Balai Besar Industri Agro

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Abstract

A research on the effects of distillation to the yields and physico-chemical properties of young nutmeg essential oil has been conducted. Fresh and dried nutmeg were distilled by cohobation method for 2, 5, 8, 11, and 14 hrs. The optimum yield of fresh and dried nutmeg essential oil were 15.8% (14 hrs.distillation) and 14.6% (11 hrs.distillation), respectively. The evaporation residues of both oils were increased from ca. 0.25% (2 hrs. distillation)to ca. 0.54% (14 hrs.distillation). Fresh nutmeg essential oil has a highest ester value (6.73 mg/g) and myristic content (17.25%) after 8 hrs.distillation.
(Flavour Fixation of Pepper Djubaedah, Endah; Astuti, Tuti Puja
Warta Industri Hasil Pertanian Vol 11, No 1-2 (1994)
Publisher : Balai Besar Industri Agro

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Abstract

The research was aimed at studying the quality changes of flavour fixatives of pepper (pipernigrum)during storage and its acceptance by costemers.Two fixation formulas were made i.e. (a)cellulose microcrystalline/sorbitol, and (b)cellulose microcrystalline/sucrose.shelf life of the fixative product were tested every 2 weeks for 6 weeks on their piperin content,microbes,aroma stability,and preference test on aroma and taste.The product of (b)was relatively better than those of (a) in iterms of its piperin content which was 0.70% and the reduction  of aroma was  o,80% after 6 weeks of storage,while the product of (a)had piperin content of 0,60% and the reduction of aroma was 4,8% after 6 weeks.Taste panel showed that the product using sorbitol was prefered to those of sucrase.The shelf did not changes after 6 weeks
(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.
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 -, Mariana -, Nasyirudin -, Novianis -, Suprapto -, Tiara Alamsyah, Rizal Astuti, Pudja Astuti, Tuti Puja Aziz Darwis, Abdul Basrah Enie, A. Dewi s., Rosalina Guring Pohan, H Hafid, Raoda Harjanto, Sri Hawani Lubis, Enny Maman Rohaman, M Moestafa, Achmad Moestofa, A. N.K, Mochamad Noerdin N.K, Noerdin Noerdin NK, Moch Rohaman, M. Maman S. Permana, Edwin Sapto Hartanto, Eddy Sapto Hartanto Sudibyo, Agus Sunarto, Paulus Suriadi, Endang