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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 7 Documents
 1 
Search results for , issue " Vol 27, No 01 (2010)" : 7 Documents clear
(Production Biodiesel of Used Cooking Oil by Using Palm Sugar Bunches Ash as Catalyst) Alamsyah, Rizal; Hawani Lubis, Enny; Heryani, Susi
Warta Industri Hasil Pertanian Vol 27, No 01 (2010)
Publisher : Balai Besar Industri Agro

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Abstract

Research on production of used cooking oil by using palm sugar bunches ash as catalyst has been conducted. This research was aimed at investigating to the variation of transesterification time (2,3 and 4 hours) by adding 5% palm sugar bunches ash catalyst. The result of transesterification show the use of palm sugar bunches which is uncomposted give better result than the used of composted in tern of kinematic viscosity value. For other parameter (acid value, glycerol total contain, ester value) using either composted or non composted give biodiesel that meet biodiesel requirement No. 04-7182-2006. Based on the research, it could be concluded that 2 hours transesterifikation using non composted catalyst give biodiesel requirement whit yield of metil ester 87,90% and acid value 0,73 mg KOH/g, kinematic viscosity 2,39 cSt, glycerol total contain 0,128 (%b/b) and aster content 98,72 (%b/b). While a composted catalyst give kinematic viscosity value between 1,69 - 1,98, that is not meet biodiesel requirement (2,3 - 6,0 cSt).
(The Effect of Acetate Anhhhydrida Ratio in the Process of Cellulose Acetylation of Pulp from Sengon (Paraserianthe falcataria) on the Production of Cellulose Triacetate Polymer) Meurah Rosnelly, Cut; Aziz Darwis, Abdul; Noor, Erliza; -, Kaseno
Warta Industri Hasil Pertanian Vol 27, No 01 (2010)
Publisher : Balai Besar Industri Agro

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Abstract

Almost all of Cellulose acetate is produced by reaction of cellulose and acetic anhydride using strong acids as catalyst and acetic acid as a solvent. A typical industrial process requires very high quality cellulose raw materials having a high a-cellulose content. The cellulose used as a raw material in this research is wood pulp of sengon (Paraserianthes falcataria) due to fast growing species and has potential used as a raw material as if has a high cellulose content. The main objective of this research was to obtain condition for making cellulose triacetate by applying applying ratio levels of acetic anhydride toward cellulose in acetylation process. Cellulose triacetate flake was produced by activation and acetylation process. Activation was carried out by mixing cellulose of sengon pulp with glacial acetic in proportion  1:8 at 50oC about 15; 30; 60; 90, and 120 minutes. Acetylation is then conducted using reagents in following proportions relative to the pulp mass; variable of acetic anhydride ratio (3.35:1), (4:1), (5:1), and (6:1), acetic acid as solvent (4.5 : 1), sulfuric acid (0.015 : 1) as catalyst while controlling the reaction temperature at 50oC for 60 minutes. The result showed anhydride toward cellulose 3.35 in acetylation process.
(The Study of Making Bamboo Charcoal and Vinegar using Pyrolisis Kiln of Semi Commercial Scale) Pohan, H.G; Wijaya, Hendra; Suherman, Ade
Warta Industri Hasil Pertanian Vol 27, No 01 (2010)
Publisher : Balai Besar Industri Agro

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Abstract

Study on production of bamboo charcoal an vinegar have been carried out semi commercially using pyrolysis furnace with a volume of 6 m3. The result of this study is expected to be a model of processing bamboo charcoal and vinegar for rural area. Observations were made on the characteristics of pyrolysis, yield of charcoal and bamboo vinegar, and characteristics of charcoal i.e., water content, ash, volatile matter, fixed carbon, calories, and pH. The bamboo raw material availability and techno-economical analysis were also conducted. The study revealed that the temperature of the out coming gar during the pyrolization process was 300 to 350 oC, the average yield of charcoal and vinegar were 27.33% and 33.61% respectively. The resulted bamboo charcoal has water content of 3.06%, volatile matter at 950oC was 40.03% (wb), ash content was 7.2% (wb), fixed carbon of 52.37% (wb) and calorific value of 5777 cal/g. The resulted bamboo vinegar has pH 4 and its refractive index was ranged from 3.25 - 3.75. The availability of raw material bamboo in the Village at Desa Tenjojaya, Kecamatan Cibadak Kabupaten Sukabumi, within the radius of 4 km was 3620 ton, while the possible selling price of the resulted charcoal was Rp. 3.000.-/kg whereas the vinegar was Rp.5000.-/kg. The techno-economical analysis of the processing unit of bamboo charcoal and vinegar with the capacity of 10 tons of charcoal per month revealed Present Value (NPV) of Rp.596.000.000,-, the Internal Rate pf Return (IRR) of 78% or Pay-back period was 1.3 years.
(Shelf-life Prediction of Instant Coffee Using an Accelerated Storage Study with Arrhenius Kinetics Model) Sudibyo, Agus; F. Hutajulu, Tiurlan; -, Setyadjit
Warta Industri Hasil Pertanian Vol 27, No 01 (2010)
Publisher : Balai Besar Industri Agro

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Abstract

Instant coffee is one of Indonesias processed food product, that can be easily undergo a reduction in quality caused by adsorb of moisture. Nowadays, consumers demand products with good appearance, texture, taste and flavor whilst keeping their nutritional value. In order to meet consumers expectations for high-quality products, food industries must be conducted shelf-life studies that many times include the assessment of several analytical and sensory properties. Shelf-life dating using arrhenius method is one of an accelerated shelf-life test. The purpose of this study were to observe initial instant coffee characteristics, to observe the changes of quality during storage, to determine the quality critical point parameter for the product and the prediction of shelf-life of the product using arrhenius kinetics  method based on its quality control parameters. In the present study it was found that during storage of the product, moisture content and brightness level color value of the product aroma have decreased; and sensory evaluation based on volatile reducing substance (VRS) value and boiled coffee aroma. Critical parameter for this study is moisture content with the value of critical point for moisture content is 17.98%. Calculation based on Arrhenius kinetics equation at 30oC, RH 70% revealed a present of shelf-life for 588 days, at 45oC & RH 70% revealed a present of shelf-life for 398 days, and at 50oC & RH 70% revealed to make present of shelf-life for 352 days.
(Resistant Starch (RS) : Formation, Preparation, and Its Physiological Effects) Ramadhani Meutia, Yuliasri
Warta Industri Hasil Pertanian Vol 27, No 01 (2010)
Publisher : Balai Besar Industri Agro

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Abstract

Resistant starch (resistant starch - RS) is one kind of starch which resistant to amylase enzyme activity. The interesting thing of this starch is the RS that can be used as source of dietary fiber, and it has several advantages compared with traditional dietary fiber in their application in various food product, such as it can be applied as a texture modifier in baked products as well as a crisping agent. RS can be prepared through heat treatment, enzyme treatment, the combination of heat and enzyme treatment, as well as by chemical treatment using distarch phosphat ester compounds. Along with increasing public attention to health, RS plays important role as functional foods, acts as a component of dietary fiber, prebiotic, preventing colon cancer, and has a hypoglycemic effect, as well as hipocholesterolemic effect.
(Study for production of Acetylated Pectin as raw material for Bioplastic Films) -, Rienoviar; Setiati Achmadi, Suminar
Warta Industri Hasil Pertanian Vol 27, No 01 (2010)
Publisher : Balai Besar Industri Agro

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Abstract

The study was aim at obtaining the optimal acetylation and activation time for obtaining water insoluble acetylated pectin which would be used for bioplastic material. The activation time for swelling of pectin were 120, 180, and 240 minutes, meanwhile the acetylation time were 60, 90, and 120 minutes. The experiment revealed that the activation time of 180 minutes and acetylation time of 120, 180, and 240 minutes, meanwhile the acetlylation time were of 60, 90, and 120 minutes. The experiment revealed that the activation time of 180 minutes and acetylation time 120 minute, produced water insoluble (hydrophobic) material were diluted in dimethly sulfoxide, and the highest actyl subsitution was 62.9% (wb). Infrared spectrospic analysis indicated that the absoption band of pectin and the acetylated pectin were different at wave number 1743 cm1 of which the ester group of the material can be detected. The analysis of pectin acetate structure by stereophotomicroscope revealed that the highest surface density was resulted from activation time and acetylation time of 120 minutes. Moreover, the best result of the bioplastic sheet of pectin acetate was produced by using pressure of 100 Psi at temperature of 100oC for 5 minutes pressure.
(The Production of Fresh and Healthy Sugar Cane Juice) M.S., Zarlis
Warta Industri Hasil Pertanian Vol 27, No 01 (2010)
Publisher : Balai Besar Industri Agro

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Abstract

Research on the production of fresh and healthy sugar cane been conducted. the purpose of this study is to find out such of the simple technology which can be used for additional materials that wealthy to pure impurities of sugar cane, in order to produced special sugar cane juice, natural color, most of the consumers like to, and keeping for a long time. the implementation of this research by giving additional ascorbic acid :0%, 0,05%, 0,10%, and 0,15%, egg albumin floculant (2 eggs for each sugar cane juice per liter); sterilization at 70oC, filtration, pasterurilization at 121oC during 5 minutes, storage in room and cold chamber temperature. The result of the optimal research shows that the process of this study which gives 0,10% ascorbic acid as the additional assence, bright yellowish color, specific taste of fresh sugar cane that to be fond of panelist; pH 5.11; ascorbic acid content 51.8 mg/100 ml; sugar content 16.6%; turbidity 11.08 FTV; color 8,07 Pt. Co; metals pollution (Pb,Cu and Zn) with microbiologis pollution (ALT,coliform and yeast/mold) are fulfill the standard grade of drink. It,s still in good and worthy for more than one (1) year in the cold chamber/refrigerator and of course 2.5 months in the room storage.The implementation of this research can be aplicated in the small scale of industry.

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