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

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(The Use of Pineapple Puree, Sweet potato and Nata de Coco on the Preparation of Dried Functional Snack) Maman Rohaman, M; Nurlaelyah, Elly
Warta Industri Hasil Pertanian Vol 17, No 1-2 (2000)
Publisher : Balai Besar Industri Agro

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Abstract

Research on the preparation of dried functional snack has been conducted. The formulation was development based on sweet potato leather of pineapple puree 150 and 300 g, nata de coco 0, 100, 200, and 300 g withsweet potato 500 g respectively. The products were stored for 0,4,8 and 12, weeks. The result showed that the effect of storage gave the decrease of moinsture, protein and sugar content for the addition of each nata de coco, while the effect of storage gave the increase of Ph for the addition of each pineapple puree. The dietary fibre and microbial content were relatively unchanged during storage. The best product was accepted by the panelist with the formulation i.e. pineapple puree 150 g, nata de coco 100 g and sweet potato 500 g.
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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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%.
(Research on Substitution of Tempe Flour in Snack Puff Extrusion) Nurlaelyah, Elly
Warta Industri Hasil Pertanian Vol 14, No 1-2 (1997)
Publisher : Balai Besar Industri Agro

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The research was aimed at studying the substitution rate of tempe flour for corn flour in the product of snack extrusion. The preliminary study was conducted to find out the suitable rate of tempe flour substitution. The following percentages were used : 5, 10, 15, 20, 25, %. The results of these 5, 10, 15 % were used in the main study. Proximate chemical analysis and organoleptic test were conducted on the snack extrusion produced. The result showed that the use of tempe flour is acceptable to 10% substitution.
(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.
(Study on The Utilization of Solid Waste of Coconut Milk Process as Raw Material for Snack Foods) Nurlaelyah, Elly; -, Solechan
Warta Industri Hasil Pertanian Vol 13, No 1-2 (1996)
Publisher : Balai Besar Industri Agro

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Abstract

The untilization of solid waste from coconut milk process and the presscake from co-extraction coconut oil process have been studied.The aim of the research was to find out the possibility of using solid waste and presscake as raw materials for biscuit making.The combination of wheat flour and solid waste or wheat flour and presscake at different percentage have been studied.The nutritient content of biscuit produced have been analysed,and the result indicated that the protein content range between 3.13% to 9.27%,the fat content between 20.01% to 48.39% and the carbohydrate content between 35.46% to 54.29%.Organoleptic test showed that the mix of 50% wheat flour and 50% solid wastes was prefertable than other combinaion
Co-Authors -, Joeswadi -, Sardjono -, Solechan D. Sirait, Shinta Maman Rohaman, M Nuraini, Dhiah