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-, Sardjono
Balai Besar Industri Agro
Agriculture, Biological Sciences & Forestry Industrial & Manufacturing Engineering

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( A Study on Preventing the Fermentation During The Collection of Palm Sap As A Raw Material For Palm Sugar) -, Sardjono; A. Dachlan, M
Warta Industri Hasil Pertanian Vol 5, No 02 (1988)
Publisher : Balai Besar Industri Agro

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Abstract

A study on preventing the fermentation during the collection of palm sap has been done. The solution of 0.1% sodium metabisulphite, lime powder and ginggihiang leaf (Leea aequata Linn.) were used as preservatives. The bamboo and paralon tubes were used for collecting the sap. The result showed that the preservative was absolutely needed for preventing the fermentation during the sap collection. The average of pH value of sap using lime powder, sodium metabisulphite, natural preservative (ginggihiang leaf) and control is  6.85, 6.40, and 5.90 respectively. 
(Research on the preparation of fermented cassava flour. I.effects of Fermentation and Drying Methods on the Quality of Gari) -, Sardjono; Hartoto, Liesbetini; Basrah Enie, A.; Budi Wahyuningsih, Sri
Warta Industri Hasil Pertanian Vol 9, No 1-2 (1992)
Publisher : Balai Besar Industri Agro

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Abstract

Research on the preparation of fermented cassava flour,gari,has been conducted.The cassava varieties used were Adira 1 and Adira IV.The cassava pulp were fermentedby a traditional method for 2,3,and 4 days.The drying methods used were sun drying,oven drying,and roasting.Changes in moisture contents,ash,total titratable accidity,protein content degree of whiteness and flavour of gari flour were observed.good quality gari flour can be obtained from Adira IV variety which was fermented for 3 days and dried by roasting.The moisture content,acidity and degree of whitness of product were 13.2%,0.72%, and 80.9%,respectively.
(The Effect of Glucose and Potassium Sorbate Addition on The Processing of Dodol) -, Sardjono
Warta Industri Hasil Pertanian Vol 7, No 02 (1990)
Publisher : Balai Besar Industri Agro

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A study on the effect of glucose and potassium sorbate addition on the processing of "dodol" had been carried out. The treatment done were glucose 1% and storage (0,1,2,3,4,5, and 6 months).The moisture content, hard layer thickness, mold, yeast and total aerobic plate count (TPC) were observed during 6 months storage.The result showed that the use of glucose 1% inhibit the hard layer growth of "dodol" whereas the addition of potassium sirbate 0.2% retain the "dodol" quality for 4 - 5 months. After 6 months storage, the moisture content was 14.69 - 16.18%, hard layer thickness 0.1 - 1.63 mm, mold 0 - 43 colony per g, yeast 0 colony per g and total aerobic plate count 10-3.30 x 10 colony per g. 
(A study on Packaging of Molded Palm sugar) -, Sardjono; Basrah Enie, A; Sukardi, Oyok
Warta Industri Hasil Pertanian Vol 4, No 01 (1987)
Publisher : Balai Besar Industri Agro

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A Study on the packaging of molded Arenga palm Sugar had Been carried out. The packaging materials used were plastics film, aluminium foil, and paper coated with plastic. The moisture content, reducing sugar and sugar colour were observed during 12 weeks of storage. The result showed that the packaging materials used did not significantly affect the moisture content, reducing sugar, and colour during 12 weeks storage. After 12 weeks, the moisture content were 7.01-8.89 percent, Reducing sugar 1.61-1.94 percent and colour 92.04-96.43 I.U
The Effect of Dextrin Addition and Drying Temperature on the Processing of Cubed Palm Sugar) -, Sardjono; -, Joeswadi; Nurlaelyah, Elly
Warta Industri Hasil Pertanian Vol 5, No 01 (1988)
Publisher : Balai Besar Industri Agro

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Abstract

A study on the processing of cubed palm sugar had been carried out. The treatment done were dextrin addition (0.1% and 0.2%), drying temperature (60 degree and 80 degree celcius) and storage (0,2,4,6 and 8 weeks). The moisture content, reducing sugar and ash content were observed during 8 weeks storage. The best result was those with 0.1% dextrin addition and drying temperature 80 degree celcius for 45 minutes. After 8 weeks, the moisture content was 2.58-2.84%, reducing sugar 2.28-2.53% and ash content 0.58-1.02%.
Co-Authors -, Joeswadi A. Dachlan, M Basrah Enie, A Basrah Enie, A. Budi Wahyuningsih, Sri Hartoto, Liesbetini Nurlaelyah, Elly Sukardi, Oyok