Article Per Year (5 Year)
p-Index From 2020 - 2025
0
P-Index
This Author published in this journals
All Journal Warta IHP (Warta Industri Hasil Pertanian)
Rosidi, Bakri
Balai Besar Industri Agro
Agriculture, Biological Sciences & Forestry Industrial & Manufacturing Engineering

Published : 4 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 4 Documents
Search

 1 
(Coconut oil Extraction Using The Intermidiate Moisture Content Technology) Supriatna, Dadang; Rosidi, Bakri; Guring Pohan, Hitler
Warta Industri Hasil Pertanian Vol 17, No 1-2 (2000)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (6021.661 KB)

Abstract

Alternative technology to extract the coconut oil has been improved and investigated. this technology was the intermediate moinsture content (IMC) technology which is suitble for small and medium scale industry. the main product is virgin coconut oil which is to be used for cooking without further chemical treatment and also used in cosmetic and pharmacy industry. the by-product that is low fat dried grated coconut flesh can be used in bakery industry. the observation done were moinsture content of dried grated coconut flesh before pressing, oil yield, oil noisture ontent, free fatty acid (FFA), organoleptic test, and shelf life. the moinsture and oil content of the by-product was also analysed, along with the mass balance, and techno-economic analysis. the result showed that the FFA and moinsture content of the oil met the requirements of the Indonesian National Standars pf cooking oil during 3 monts. storage. the organoleptic test showed that the virgin oil was more acceptable than refined coconut oil that sold in the market. the techno-economic analysis showed that using the capacity of 80 nuts/day, the profit would be Rp. 745,450,- per month, and the pay back period would be 3.24 year.
(The Effect Pulp, Compound of Pulp and Peel and Extraction Methods on the Characteristic of Avocado Oil (Persea Americana Miller) G. Pohan, H; Rosidi, Bakri; Herman Suherman, Ade
Warta Industri Hasil Pertanian Vol 22, No 02 (2005)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (3966.163 KB)

Abstract

The study on oil extraction of avocado fruit has been conducted on the effect of rwa materials and extraction method on the characteristic of avocado oil.There are two method : soaking treatment and fermentation treatment before pressing to separate the oil from avocado fruits.The solvent were hexane,diethyl ather and alcohol, whereas the fermentation times were 3,5 and 7 days.Based on the study the subtances compositions of avocado fruit were 71.72% pulp 9.51% peel and 18.77% seed.The result indicated that the best treatment for oil extraction were obtained by using the diethyl ether soaking of dried fruit and 3 days fermentation of pulp before pressing.The first treatment have produced the yield 37.76% oil,4.20% free fatty acid 2,07 mg/100 gram vitamin E, 102 IU/100 gram vitamin A and 10.3 mg/gram beta karoten while the second treatment has produced the yield 21,44% oil,7,85% free fatty acid ,1,40 mg/100 gam vitamin e ,0,5 IU/100 gram vitamin a and 18,1 mg/gram b karoten.
(The Effect of Nutrients Addition in Nata Production from Tempeh Processing Waste) Sutrisniati, Dwi; Rosidi, Bakri; -, Solechan
Warta Industri Hasil Pertanian Vol 16, No 1-2 (1999)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (4949.806 KB)

Abstract

A study to find out the best condition of in processing of nata from tempeh industries liquid waste ha been conducted. the variables used are sugar content and type of nutriets. the addition of sugar was 3%, 4% and 5%, while thenutients used was urea. ZA and DAP. the nata product was abserved for moinsture contenrt, thicness, weight of nata and dietary fibre content. Organoleptic test was done on the product of nata in syrup. the result showed that using 5% sugar with 0.4% urea and 0.2% DAP nutrient give the best product. the products were well accepted by the panelist
Rosidi Rosidi, Bakri
Warta Industri Hasil Pertanian Vol 6, No 01 (1989)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2299.788 KB)

Abstract

Flavor of processed foods is an important factor of its acceptability. This review described phenomena : flavor produced from raw material component, its properties and flavor-binding mechanism.
Co-Authors -, Solechan G. Pohan, H Guring Pohan, Hitler Herman Suherman, Ade Supriatna, Dadang Sutrisniati, Dwi