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INDONESIA
Warta IHP (Warta Industri Hasil Pertanian)
Published by Politeknik AKA Bogor
ISSN : 02151243     EISSN : 26544075     DOI : -
Core Subject : Agriculture, Engineering,
Agriculture, Biological Sciences & Forestry Industrial & Manufacturing Engineering
Warta IHP (Industri Hasil Pertanian) is a Scientific Journal which is sourced from research papers, new theoretical/interpretive findings, and critical studies or reviews (by invitation) in the agro-based industry scope that cover any discipline such as: food science and technology, agricultural industry technology, chemistry and essential oils, agricultural products processing machinery, food microbiology, renewable energy, chemical analysis, and food engineering.
Arjuna Subject : -
Articles 5 Documents
 1 
Search results for , issue " Vol 19, No 1-2 (2002)" : 5 Documents clear
(The Study of Production on Aloe Vera Juice Sapto Hartanto, Eddy; Hawani Lubis, Enny
Warta Industri Hasil Pertanian Vol 19, No 1-2 (2002)
Publisher : Balai Besar Industri Agro

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Abstract

A study on aloe vera juice processing has been carried out. stages of treatment include peeling, washing, extraction ,filtration,formulation, bottling pasteurization, sterilization and labeling .the treatment of the formulation were addition of water,cane and non-nutritive sweetener, the equal volume compration between aloe vera and water was the best treatment and preferred by panelist.the best formulation of this research was conducted at PH 3,74 with total solid of 18,02 % sugar conten of 14,675 and benzoat of 521 mg/kg. after 12 weeks storage ,the product showed microbiologically safe and met the indonesia national standard (SNI) of fruit juice.
Processing, Financial, And Swot Analysis Alamsyah, Rizal; Budhiono, Arief; Yang Setiawan, Yang; Rinaldi, Herry
Warta Industri Hasil Pertanian Vol 19, No 1-2 (2002)
Publisher : Balai Besar Industri Agro

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Abstract

This study described about analysis of processing ,financial and SWOT (strength weakness,opportunities,and threats) for jackfruit  vacuum frying processing for vacuum frying of jackfruit the frying condition (pressure and temperature ) frying rate,and organoleptik test were investigated.the jackfruit are submerged in heated solid frying oil induce vavorization of the water from the jackfruit . this was conducted under vacuum pressure of-70 cm Hg ,and temperature level of 75 0C and 80 0C  such condition was done to minimize the heat used and therefore reduce changes in composition, color ,taste, and flavor of the jackfruit the results showed that the product has low moisture content of 3.58% ( wet basis)with the taste,flavor ,color, and volume similar to the fresh jackfruit .this experiment was conducted using 3 kg of jackfruit ,the yield of the product was 22% and the total water removal was 2510 ml. it finalcial analysis was conducted to evaluate the financial viability of jackfruit processing.financial analsyis of the jackfruit production capacity of 30 kg per day showed that NPV  (net present value) was rp 52.391.000 which was bigger than investment cost,IRR( internal rate return) was 51% and PBP(pay back period
(Comparative Study on Food Safety Assurance System in Terms of SP, SNI and foodSafe Model for Small Scale Food Industry in Indonesia) Sudibyo, Agus; Esti Rahayu, Sri; Maman Rohaman, M; Sutrisniati, Dwi; -, Ressytustra
Warta Industri Hasil Pertanian Vol 19, No 1-2 (2002)
Publisher : Balai Besar Industri Agro

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Abstract

Comparative study on food safety assurance system in trems of SP, SNI, Foodsafe models and development implementing of foodsafe modelfor small scale food industry in indonesia was conducted to increase the performance of small scale food industry in food safety assurance. the methods used was based on descriptive analysis that had development by Hair et al (1987) that are collecting information and data to identify food safety problems issue on small scale food industry, comparative descriptive analysis of the system, and development implementing of foodsafe model for small scale food industry. The result showed thst the food safety problems in small scale food industry were still complex and need to be improved and empowered. The foodsafe model is appropriated as food safety assurance systems for small scale food industry in Indonesia. The food safety audit resulted that three small scale food industries have met foodsafe requirements.
(The Effects of Temperature, Relative Humidity, Type of Packaging on the Quality and the Shelf life of Granulated Palm Sugar) Maman Rohaman, M; w. Fasya, Edna; Suharto, Ign
Warta Industri Hasil Pertanian Vol 19, No 1-2 (2002)
Publisher : Balai Besar Industri Agro

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Abstract

A study on the effects of temperature,relative humidity and packaging type on the quality and storage life on the granulated palm sugar has been conducted.it was aimed at determining the storage condition to improve the granulated palm sugar shelf life. the variable applied in the study were storage temperature packaging materials and relative humidity. the observation was based on sorption isotherm method using BET model and data was processed by computer program designed in PASCAL the coorrlation among moisture content,quality and shelf life were also discussed the result showed that the stability mono layer BET of granulated palm sugar reached the moisture content level of 7.42% at 27 0C and 11.62% at 37,8 0C .the longest shelf life was 770days at 27 0C relative humidity of 6 % and using polyprophylene (pp) packaging the room temperature storage (27 oC), relative humidity of 65-80% and using polyprophylene (pp) packaging reached the shelf life of 360 days .
(Technical Design and Testing of Chitosan Extractor from Shirmps Shells) Alamsyah, Rizal; Hawani Lubis, Enny; Djubaedah, Endah
Warta Industri Hasil Pertanian Vol 19, No 1-2 (2002)
Publisher : Balai Besar Industri Agro

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Abstract

The study was aimed at designing and testing of chitosan (polymer) extractor by demineralization, deproteinization, and deacetylation from shrimps shells. the equipment was generated with induction motor of 0.5hp (horse power) and equipped with liquid heater and thermostat in order to maintain temperature level of the process .the blade or propeller agitator was mounted off center.the demineralization process were conducted at 70-75 0C with choloric acid of 1.25 N and 1.5 hours and 2 hours period of process treatment .meanwhile deproteinization were employed at 80-85 0C using sodium hidroxide 3% w/v in the same hours treatment as the demineralization process. sodium hidroxide of 50% (w/v)was employed in the same hours treatment as the demineralization process .which operated at 100-110 0C in the same hours variation of treatment the result showed that thwe best quality chitosan was obtained with demineralization , and deacetylation process which were conducted for 2 hours and 2 run of each process. these were indicated by viscosity resulted e.g 18000 cps (centipoises

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