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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 8 Documents
 1 
Search results for , issue " Vol 21, No 02 (2004)" : 8 Documents clear
(The Study of Glucomannan Extraction from Iles-Iles (Amorphophaalus spp) and its Application on Food Product Hawani Lubis, Enny; Djubaedah, Endah; Alamsyah, Rizal; Noerdin NK, Moch
Warta Industri Hasil Pertanian Vol 21, No 02 (2004)
Publisher : Balai Besar Industri Agro

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Abstract

The study was aimed at investigating the method of glucomannan extraction from iles-iles and its use application as konyaku. The extraction can be done through mechanical and chemical process. iles-iles were canned and sliced into small chips with  mm thickness. natrium sulfite of 1000 ppm was added during 15 minutes and continuted by soaking them with CaCO3 (2,5%, 5%, and 7,5). The chips was then sun dried for 25-30 hours and continued with oven drying on 60 C temperature and 16 hours. the chips were ground to produce iles-iles flour. Glucomannan flour was them separated from iles-iles flour by chemical separation process using sieve where the lighter one will pass through the sieve, while the mannan will remain on the sieve. A blower was also used to separate glucomannan from calcium oxalate and the remaining cll wallof iles-iles. The chemical separation of glucomannan flour from iles-iles was conducted by water extraction at 55 C. The ethanol of 95% was added to the extract to obtain mannan layer which then was oven dried.
(The Effects of size, the amount of coconut fiber and mix cement with mill at producing of Ceiling) Guring Pohan, H
Warta Industri Hasil Pertanian Vol 21, No 02 (2004)
Publisher : Balai Besar Industri Agro

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Abstract

The research on producing of ceiling was made from grey and white cement mixed with coconut fiber has been conducted. The treatment applied were size and amount of coconut fiber added, cement, white cement, mill and water. the characteristic of product was analysed for is density. moinsture content, water absorption capability, linier and vertical expansion. the result of ceiling product showed that the density was 1.59 grams/cm3, moinsture content 13.6%, water absorption capability 13.06%, vertical expansion 2.74% and linier expansion 0.49% at the treatment of size of coconut fiber were 10-12 cm, and the amount of coconut fiber were 100 grams and mix cement with mill.
(Manihot utilissima Pohl.)(The Effects of Sucrose and Citric Acid Concentration on the Co-crystallization of Fermented Cassava (Manihot utilissina Pohl) Extract) Neffi Ridwan, Indra; Sriyogasari, Titin; Wijaya, Hendra; Turmala Sutrisno, Ela
Warta Industri Hasil Pertanian Vol 21, No 02 (2004)
Publisher : Balai Besar Industri Agro

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Abstract

The purpose of this research is to study the effect of interaction between sucrose and citric acid concentration on the quality of co-crystallization of fermented cassava (manihot utillisima pohl). Extract. The benefit of this research is to diversify cassava fermented product in order to type of food product that is more pratical in its consumption. s a result this product will create an increasing economic value of cassava. The experiment was carried out using the randomized block desing withpattern factorial and 3 times replicating. The frist factor is sucrose concentration (40%; 50%; and 60%) and the second factor is citric acid concentration (1% ; 1.5%; and 2%). Parameter analyzed during the experiment were moinsture content, total sugar, solubility, and organoleptic test using prefence test type with 15 panelist which cover color, taste, flavor, and apperance. Basedc on the result of organoleptic test of microcrystal fermented cassava extract that perferred by panelist were it was produced with 40% of surcose and 1.5% of citric acid concentraction.  This fermented cassava extract produced by this methods contain moinsture content 2.14% and total sugar 56.05%, and has solubility 26.84%.
(The Effects of Bromeline Extract of Pineapple as Bating Agent on The Vegatable Tanning of Rabbits Leather) -, Prayitno; Mulyono, Agus; Setyawardani, Triana
Warta Industri Hasil Pertanian Vol 21, No 02 (2004)
Publisher : Balai Besar Industri Agro

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Abstract

The effects of bromeline extract of pineapple as batting agent on the vegetable tanning of rabbits leather have been investigated the concentration treatment for bromeline extract were 1%, 1.5% and 2% of bloten weight meanwhile batting process time employed were 30,45,and 60 minutes the design experimental method employed in this research was completely randomaized design (CDR) factorial 3x3 with three reptitions .the testing parameters observed were sewn quality and tearn resistance the showsd thatsewn quality was affected significantly for batting time (p>0.05)but tearn resistance was not significantly influenced ,meanwhile the bromeline extract dosage affected unsignificanttly (p>0.05) on sewn quality as well as on tearn resisntace.by concentration of extract bromeline 1%; 1.5%;and 2% thesewn quality and tearn resistance met indonesian national standard (SNI)of leather glove at 45 and 60 minutes of batting time respectively.  
(Design and Performance Testing of Dryer and Clarifyer Equipment on Processing of Virgin Coconut Oil) Guring Pohan, H; Supriatna, Dadang
Warta Industri Hasil Pertanian Vol 21, No 02 (2004)
Publisher : Balai Besar Industri Agro

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Abstract

Design and performance testing study of the dryer and the clarifyer equipments of Virgin Coconut Oil (VCO) has been done for producing better quality of the product. The power of the electrical motor for stirrer of the dryer used was 5 hp and it has reduced from 1500 rpm to 300 rpm using gear box T.S. 80 type and finally become 4 rpm on the stirrer in order to running well. Electrical motor connected to the timer apparatus to change the rotation of the dryer which automatically work well so that the grated coconut meat to be dried accepted the heat energy uniformly. The flow direction of the refinery of oil and the fluid (mix of the oil and water) from the bottom of the refine equipment was raised up and then went down to the bottom, so that the oil product did not break to the treatment of heat. According to this indicated that the stirrer apparatus could worked well. Analytical result shows that the VCO moisture content is 0,11 %, free fatty acid is 0,22 % and lauric acid is 49,92 %. The whole of equipments system process is running well. Drying rate of water at 70 C, condition is 7,9% (w/w) per hour, heating efficiency is 18,99% at 6 hours drying time, capacity of dryer 231,1 kg per batch, efficiency of the refinery oil per batch 97 %.
(The effect of grade and particle size of drying nutmeg Oil) -, Djumarman; S., Ketaren; Fransnicko, Hary
Warta Industri Hasil Pertanian Vol 21, No 02 (2004)
Publisher : Balai Besar Industri Agro

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Abstract

As raw material of nutmeg oil industry, commercial dry nutmeg seed can be classified into three grades, which are bejo, polong and old nutmeg seed. Research on the effect of grade and particle size of dry nutmeg seed on the yield and quality of the nutmeg oil has been carried out. This research consist of two steps which are pre-research and main research. The pre-research were choosing the optimum distillation time and analysis of nutmeg seed. The main research carried out using distillation time of 10 hours, particle size of 6 mm, 8mm, 10mm, and three grades of nutmeg seed. This research used factorial completed randomized design with two replications. The best treatment of this research were were distillation of bejo nutmeg seed and particle size of 10 mm, with the yield of nutmeg oil is 19,58% (w/w) and physico-chemical properties as follows : specific gravity (25 C) is 0.881, refractive index (20 C) is 1.476, optical rotation is (+) 19.50, solubility in 95 percent alcohol is 1:0.9, evaporation residue was 0.55%, acid value is 0.87, and ester value is 7.45.
(The Effect on Temperature and Additing of Corn and Rice to the Quality of The Snack Food Made From By Product of Cracker) Neffi Ridwan, Indra; T. Sutrisno, Ella; Supriatna, Dadang; Anita Rini, Hellen
Warta Industri Hasil Pertanian Vol 21, No 02 (2004)
Publisher : Balai Besar Industri Agro

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Abstract

The research on the effect extrusion temperature and addition of corn and rice for the quality of the snack food made from by product of cracker has been conducted. The aim of the research was to study the possibility of use by product of the cracker in producing of the nutritious food product and to give more beneficial or advantage economically to the cracker by product. The research design was the completed randomize design factorially and replicated twice. The temperature variable treatments were 170 C and 180 C respectively, and the comparison of the cracker by product, corn and rice which were 85:10;5, 80:10:10, 75:10:15, 70:10:20, and 65:10:15 respectively. The results indicated that the product which has been made at 180 C extrusion temperature with the comparison of the material 70:10:20 was the best product in term of its characteristic on the linier expansion degree, degree of crispiness, moisture content, protein content, fat content, carbohydrate content and the hedonic test result.
A Study of Perceptions, Practices and Attitudes on Food Hygiene and Hazard Analysis Critical Control Point in The Indonesian Food Industry Sudibyo, Agus; Maman Rohaman, M
Warta Industri Hasil Pertanian Vol 21, No 02 (2004)
Publisher : Balai Besar Industri Agro

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Abstract

A study of perceptions ,practices and attitudes on food hygiene and hazard analysis critical control point (HACCP) in the indonesian food industry has been conducted.This study was carried out by survey an interview, plants visit and distribute a questionnaire to managers of small,medium and largefood industries at seven provinces,i.e.DKI Jakarta,West Jawa,Central of Jawa,East JawaNorth Sumatera,South Sulawesi and Bali.The number of samples for respondent for this study were 102 food businnes and they were asked about the food hygienepractices in their bussinnes their system used such as HACCP,and the perceptions and attitudes toward a range of food hygiene issues.The result showed that HACCP systems were implemented at 57%in the large food industries more than 15% and 0%in the medium and small food industry,respectively (P<0.005):58% of small,54 prevent of medium and 51%of large food industry managers thought their business represented a low-risk to food safety.Higher levels of food hygiene qualitications among the industry manager and higer perceptions among managers of the risk of food safety of the business were also significantly related to use HACCP in al sector (P<0.05).

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