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

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(The Effect of Flour Mixture and CMC Addition on The Preparation of Ready To Used Mixed Flour for Friend Food Products) Sutrisniati, Dwi; Mahdar, Dedi; Wiriano, Harry; Neffi Ridwan, Indra
Warta Industri Hasil Pertanian Vol 12, No 1-2 (1995)
Publisher : Balai Besar Industri Agro

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Abstract

Ready to use mixed flour for fried food products had been made from rice flour and arenga starch, rice flour and tapioca, maize and arenga srarch and maize with tapioca. The comparison of flour applied was 45:55 and added with 0%,0.05% and 0.10% CMC.Ready to use mixed flour was aoolied in the fried food products such as tempeh chip.The result showed that the flour mixing affected the content of amylose and its viscosity,while CMC did not affect the amylose content, but the viscosity increased with the increasing CMC concertration. Organoleptic test (apperance, colour, taste , and flavor)of the fried food products was affected by compound mixed flour, but it was not affected by the addition of CMC in concertration up to 0.10%. The best composition of ready to use mixed flour was mixture of 45% rice flour and 55% arenga starch with 0.10% CMC,also 45%rice flour and 55% with 0.10% CMC.  
(The Effect of Ascorbic Acid and Sodium Erythorbate on Processing of Kolang-Kaling (Arenga pinnata Merr) in Syrup Sutrsiniati, Dwi; Wiriano, Harry
Warta Industri Hasil Pertanian Vol 6, No 02 (1989)
Publisher : Balai Besar Industri Agro

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Abstract

Antioxidant were added to the processing of "kolang-kaling" (Arenga pinnata Merr) in syrup processing as ascorbic acid, sodium erythorbate, a mixture of ascorbic acid and sodium erythorbate. The products were stored at room temperature of three months. Total soluble solid, pH, vitamin c, total bacterial count and organoleptic test were observed during storage. The addition of ascorbic acid or ascorbic acid and sodium erythorbate resulted in decreasing of pH and increasing of vitamin C, while the total soluble solid was stable. Total soluble solid increased but vitamin C decreased during storage. Organoleptic test showed that the addition of these antioxidants was basically acceptable.
(A study of Yoghurt Processing from Soybean Flour) Sutrisniati, Dwi; Bowolimawan, Susilo; Wiriano, Harry
Warta Industri Hasil Pertanian Vol 8, No 01 (1991)
Publisher : Balai Besar Industri Agro

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Abstract

Yogurt was made from soy milk which was prepared from soybean flour, added with skim milk (3%, 4%, and 5%), and fermented at 42 derajat - 44 derajat celcius for 3 hours using Lactobacillus bulgaricus and streptococcus thermophilus as starters (1% : 1% : 1.5% : 1% and 2% : 1%). The products were evaluated for its pH, total soluble solid and organoleptic test. The increasing addition of skim milk resulted in the decreasing of pH, while the total soluble solid and organoleptic test score increased. The most acceptable product was made with the addition of 5% skim milk and 2.5% starter of L. bulgaricus and S. thermo-philus (1.5 : 1).
Co-Authors Bowolimawan, Susilo Mahdar, Dedi Neffi Ridwan, Indra Sutrisniati, Dwi Sutrsiniati, Dwi