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All Journal Warta IHP (Warta Industri Hasil Pertanian)
D. Sirait, Shinta
Balai Besar Industri Agro
Agriculture, Biological Sciences & Forestry Industrial & Manufacturing Engineering

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(The Effect of pH, Mineral and Hydrocolloid addition on the Syneresis Index of Green Cincau (Premna Oblongifalia Merr.) Gel) -, Djumarman; Arie Wardayanie, Ning Ima; D. Sirait, Shinta
Warta Industri Hasil Pertanian Vol 22, No 01 (2005)
Publisher : Balai Besar Industri Agro

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Abstract

 Research on the effect of pH,mineral and hydrolloid addition on the syneresis index of green cincau (Premna oblongifolia merr).Gel had been conducted.The objective of this research was to minimize get syneresis in order to prolong its stability so three will be a possibility of producing green cincau get in plastic cup.The result of this research indicated that get obtained by adding pectin could maintain its stability for one month an insignificant effect of syneresis and it had in natural taste.The more pectin added stronger was the gel texture but the taste turned to sour.Applying of 0.2% pectin produced green cincau gel having the best stability of one month strorage at room temperature without sour taste.
(Implementation and Development of HACCP System on Food Industry in Indonesia) Sudibyo, Agus; Esti Rahayu, Sri; Maman Rohaman, M; Neffi Ridwan, Indra; D. Sirait, Shinta; Aprianita, Nirwana; Sutrisniati, Dwi; -, Ressytustra
Warta Industri Hasil Pertanian Vol 18, No 1-2 (2001)
Publisher : Balai Besar Industri Agro

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Research on implementation and development hazard analysis critical control point(HACCP) system on food safety on facing international trde and globalization .the methods used was based on descriptive analysis ,that are problem identification of food safety system issue on small and medium industry (SMIS) ,selection and empowerment to SMIS training and guiding in food safety system to SMIS implementing of HACCP management system in SMIs ,food safety auditing based on food safety system to SMIs were still weak and need to be improved in terms of good manufacturing practice (GMP) facilities ,sanitation and personnel hygiene awareness ,responsibility and commitment on food safety system the food safety audit resulted that were five SMIs have met foodsafety plus requirements.
(The Effects of Traditional Extraction Methods and Storage on The Quality ofCrude Coconut Oil) D. Sirait, Shinta; Widiyanti, Suci; K. Bunasor, Tatit
Warta Industri Hasil Pertanian Vol 13, No 1-2 (1996)
Publisher : Balai Besar Industri Agro

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The effects of traditional extraction methods on the quality of crude coconut oil during storage had been studied.The extraction methods involved were:(a) by coconut milk evaporation to produce minyak klentik,and (b)by frying fresh shredded coconut meat prior pressing which produced minyak kampung (fry-dry oil).The results showed that the moisture content and the free fatty acids of both oils increased during storage.The peroxide value iniyially increased up to the maximum at the sixh to seventh week of storage then decreased,whereas the transmission of fry-dry oil worse than the other one,though panelist could not differenciate one from another.Preference test showed then the taste and after taste of fried cassava chips produced using fry-dry oil was prefered,however statistically both oils were acceptable up to the final storage (3 months).The quality characteristics of minyak klentik obtained had a moisture content of 0,01-0,64%,free fatty acid of 0,06-0,23%,a peroxide value of 0,41-5,80 mg oxigen /100 gr of oil and transmission of 97,25-88,25%.Whereas minyak kampung (fry-dry oil) ontained had a moisture content of oil and transmission of 88,50-79-75%.
(The Effect of Hydrocolloids Addition on The Quality of Low Calorie Pineapple Jam) Nurlaelyah, Elly; D. Sirait, Shinta; Nuraini, Dhiah
Warta Industri Hasil Pertanian Vol 17, No 1-2 (2000)
Publisher : Balai Besar Industri Agro

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Abstract

Most pineapple jam found in the market is high calorie food because it ussually contains about 55 percent of sugar. for certain reasons such as obesity prevention and keeping healty, jam can be diversified by reducing is sugar content. this research was aimed at finding out the effects of hydrocoloid addition on the quality of pineapple jam produced. Two kinds of hydrocolloid used i.e. low methoxyl pectin and carboxy methyl cellulose (CMC). as much as 0.9 percent of the pectin or CMC was added into pineapple slurry to produce jam A (CMC) or jam C (low methoxyl pectin). A preference test was carried out to investigate 3 (three) different jams i.e. jam A, pineapple jam purchased from local market (jam B), and jam C. the result showed that jam C had the biggest average score of 3,75 in threms of colour, taste, and flavor, whereas jam B was the least acceptable by 20 panelists with an average score of 3,24. however after 3 months storage the quality of jam A was batter tham jam C physico-chemically and microbiologically. The calorie content of every 100 g of jam A and jam C was 14,80 and 14,90 respectively.
Co-Authors -, Djumarman -, Ressytustra Aprianita, Nirwana Arie Wardayanie, Ning Ima Esti Rahayu, Sri K. Bunasor, Tatit Maman Rohaman, M Neffi Ridwan, Indra Nuraini, Dhiah Nurlaelyah, Elly Sudibyo, Agus Sutrisniati, Dwi Widiyanti, Suci