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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 8 Documents
 1 
Search results for , issue " Vol 4, No 02 (1987)" : 8 Documents clear
(Effect of Banana Type, Amount and Duration Concentrate Storage Quality Against Soft Drinks Fruit Banana) Neffi Ridwan, Indra; Susanto, Eppy; Winarno, F.G.
Warta Industri Hasil Pertanian Vol 4, No 02 (1987)
Publisher : Balai Besar Industri Agro

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Abstract

The research was aimed at studying the effect of banana variety, amount of concentrate and lenght of storage on the quality of soft drink made of banana juice. The result showed that banana of "AMBON" variety produced soft drink of more preferable taste, clearer and higher acid content. The higher the amount of concentrate, the higher the total soluble solid, total acid and total sugar. The clarity decreased as the amount of concentrate was increased from 12% to 16% and tend to be constant of the increased from 16% to 20%. Total soluble solid and total sugar increase until the fourth week and will decreased later. The longer the storage, the lower its clarity
(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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Abstract

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.
(Perservation of salted Press-Boiled Milk Fish (Chanos chanos) by Packaging Method) Sutrisniati, Dwi; Yulistia, Aan; Astuti, Juli
Warta Industri Hasil Pertanian Vol 4, No 02 (1987)
Publisher : Balai Besar Industri Agro

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Abstract

A study on the preservation of salted press-boiled ("pindang") milk fresh (Chanos chanos) by packaging method had been carried out. "Pindang" was prepared eith prepared with or without the addition of potasium sorbate or potasium sorbate. The products were packaged with or without vacuum in the polycello film and stored at room temperature. Observation was done on moisture content, number of peroxide, trimethhylamine, total Bacterial Count (TPC) and organoleptic test. The result showed that up to 8 week of storage, all of the teratments were acceptable. The use of potasium sorbate and sodium eryhorbate combimed with vacuum packaging, showed the best performance.
(Lipoxygenese in soybean Products) Rosidi, Bakri Rosidi
Warta Industri Hasil Pertanian Vol 4, No 02 (1987)
Publisher : Balai Besar Industri Agro

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Abstract

Lipoxygenase in an enzyme which limit the use of soybean as a protein source food. Research on this matter has been widely done. This paper discussed the property of lipoxygenase, off-flavor products resulted, its effect on soybean protein and its inactivation.
The Effect of Acid Soaking and The Length of Sterilization on the Quality of Canned Shrimp) Nuraini, Dhiah; -, Novianis; Sunarto, Paulus
Warta Industri Hasil Pertanian Vol 4, No 02 (1987)
Publisher : Balai Besar Industri Agro

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Abstract

A study on canning of shrimp has been conducted in order to decide the best processing stages. The effect of acid soaking of shrimp on the products has also been studied. Observation was done on pH, microbiology and acceptabitity test using 34 panelist. The result showed that 20 minutes of sterilization resulted in a sterile canned shrimp (total bacteria: 0-5 x 10^1 colony per g; coliform: 0 and anaerobic thermophilic bacteria: negative). The colour, taste and aroma of the product was acceptable, while the texture was not due to its softness. 
(Technical Design and Testing of Soy Milk Extractor in Tofu Production) Alamsyah, Rizal Alamsyah; Suryati Herman, Atih Suryati Herman; Wuri Handono, Sri Wuri Handono
Warta Industri Hasil Pertanian Vol 4, No 02 (1987)
Publisher : Balai Besar Industri Agro

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Abstract

The extraction of soy milk in tofu production in Indonesia was done by traditional pressing in which the ground soy mixture was wrapped in cotton cloth and pressed using a piece of stone. In this way some amount of soy milk was still left in the presscake. The study is aimed at designing two types of extractor-centrifugal type and press type-in order to increase the extraction efficiency. It was found that the liquid content of presscake obtained from this equipment is less as compared to the traditional method. The capacity of centrifugal is 270 1/hr. Its efficency of the centrifugal is 84.04% and those of press type is 69.50%. The optimal rotation of sieve of the centrifugal machine is about 700 rpm using induction motor of 1.5 HP.
Mineral Content of "Aren Sap" and of "Granulated Aren Sugar") Suryati, Atih; -, Herman; Yunus, M
Warta Industri Hasil Pertanian Vol 4, No 02 (1987)
Publisher : Balai Besar Industri Agro

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Abstract

Mineral content af aren sap and of garnulated aren sugar had been analyzed. Seventeen samples of juice were collected from trees of Arenga pinnata MERR in Sukabumi and Cianjur; while 48 samples of granulated aren sugar were collected from home industries in the same area. Both sugar and sap have a mineral content between 1 to 1.8 percent dry basis (1.5 more or less than 0.22). The major mineral component of the sap was pottasium (K), followed by phosphor (P), magnesium (Mg), sodium (Na), calcium (Ca), ferrum (Fe) and cuprum (Cu), with the content of 8296, 776, 733,619, 53, 10 and 6 milligram/kg dry basis respectively.
(Substitution of defatted Soybean Meal For Soybean in Tofu Production) Wuri Handono, Sri Wuri Handono; Suryati Herman, Atih; Yulistia, Aan
Warta Industri Hasil Pertanian Vol 4, No 02 (1987)
Publisher : Balai Besar Industri Agro

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Abstract

Techno-economic study on using deffated soybean meal as a substitute for soybean in tofu production has been conducted. Eight degree of substitution (5, 10, 15, 20, 25, 30, 35 and 40%) were used in making tofu. Substitution of deffated soybean meal for soybean decreased the yield as well as the oraganoleptic properties of tofu. The substitution was acceptable up to the amount of 20%. The study showed that 20% substitution will be profitable if the price of the meal is less than 47% of the soybean price.

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