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All Journal Warta IHP (Warta Industri Hasil Pertanian)
Basrah Enie, A.
Balai Besar Industri Agro
Agriculture, Biological Sciences & Forestry Industrial & Manufacturing Engineering

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Solid Substrate Fermentation of Cassava Pellets Using Tempeh Mould (Rhizopus oligosporus ) and Soya Sauce Mould (Aspergilus Oryzae) Basrah Enie, A.; Alaban Hasibuan, Saib
Warta Industri Hasil Pertanian Vol 3, No 02 (1986)
Publisher : Balai Besar Industri Agro

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Abstract

Cassava pellets were fermented for 1, 2, 3, and 4 days at room temperature using tempeh mould (Rhizopus oligosporus) and soya sauce mould (Aspargillus oryzae). After 2 days fermentation, the protein content of products were slightly increased from 1.29% (unfermented) to 1.52% (fermented by Rhizopus oligosporus) and to 1.58% (fermented by Aspergillus oryzae), however after 3 days fermentation the protein content tend to decrese. The pH of products drop after 2 days fermentation from 6.39 to 4.42 (R.oligosporus) and to 5.62 (A. oryzae). Organoleptic test showed that the acceptability of products were decreased after one day fermentation (taste and flavor) and after two days fermentation (colour).
(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 Role of Biotechnology in the Food Industry) Basrah Enie, A.
Warta Industri Hasil Pertanian Vol 4, No 02 (1987)
Publisher : Balai Besar Industri Agro

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Biotechnology are concern for some of the major changes in the development of food production and food processing industry. In this article the uses of biotechnology in agricultural raw material improvement, food ingredients and food additives production, and food processing are reviewed.
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.
(Research on the preparation of dried tropical fruit snack.i.effect of Sulpphite and Storage Periods on Quality of Fruit Leathers) Basrah Enie, A.; Lestari, Nami
Warta Industri Hasil Pertanian Vol 9, No 1-2 (1992)
Publisher : Balai Besar Industri Agro

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Abstract

Research on preparation of dried tropical fruit snacks,fruit leathers,has been conducted.there fruit snack formulations were developed i.e.(1)mixed fruit (banana,papaya,pineapple),(2)guava, and(3)mango.Product were treated with sodium meta bisulphite and strored for 0,1,2,and 3 months.Result show that the moisture content of product were descreased from 14.4%(0 mo)to 10.0%(3 mos),total sugar were descreased from 84.8%to 73.6%and total titratable acidity were relatively unchanged.Vitamin C content were descreased from 7.06(0 mo)to 6.08 mg/100gr (3 mos)for mixeed fruits,29.0 to 2.35 for guava and 5.13 to 4.11 for mango.Bacterial and mould content of samples were descreased during strorage.Microbial content of sulphite-treated samples were relatively lowered than untreated ones.Total bacteria were descreased from 200 CFU g-1 (0 mo) to CFU g-1 (3 mos),and the total mould were descreased from 350 CFU g-1 (o mo) to 5 CFU g-1 (3 mos. Organoleptic test showed that the taste,flavour, texture and colour of product were accepted by the panelists.Samples can be kept for three month without any significant changes.
(A Study on Preservation of Pineapple Slices in Sugar Solution) Djubaedah Jusuf, Endah; Sugandar, Toni; Basrah Enie, A.
Warta Industri Hasil Pertanian Vol 6, No 02 (1989)
Publisher : Balai Besar Industri Agro

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Abstract

Preservation of pineapple slices in sugar solution has been conducted. Chemical preservative used was sodium benzoic. The concentration of sugar (=Sucrose) used were 0% and 65%, while those of sodium benzoic were 0 and 0.15%. Plastic bags were used as packaging material using vacuum and non-vacuum sealing in plastic bag. The shelf life of this product was five days at room temperature.
Co-Authors -, Sardjono Alaban Hasibuan, Saib Budi Wahyuningsih, Sri Djubaedah Jusuf, Endah Djubaedah, Endah Hartoto, Liesbetini Lestari, Nami Moestofa, A. Sugandar, Toni Suriadi, Endang