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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 9 Documents
 1 
Search results for , issue " Vol 7, No 02 (1990)" : 9 Documents clear
(Carotenoids and Its Use in Industries) Sudibyo, Agus
Warta Industri Hasil Pertanian Vol 7, No 02 (1990)
Publisher : Balai Besar Industri Agro

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Abstract

Carotenoids are widely distributed in nature. They are found in plants, insects, birds, and other animals producing a wide array of brilliant yellow to red colors. This paper reviewed the structure of carotenoids, Their properties and their influence factors, production and application in industries.
(Intermediate Moisture Foods) Wuri Handono, S
Warta Industri Hasil Pertanian Vol 7, No 02 (1990)
Publisher : Balai Besar Industri Agro

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Abstract

The science and technology of intermediate moisture foods has advanced during the last 30 e. Knowledge of the relationship of water activity and the formulation as well as the stability of intermediate moisture food products has advanced considerably during this period. In this article, intermediate moisture foods are reviewed with respect to their definition, principles technology, relationship with Aw and general stability.
(Model Matematik Laju Pengeringan Jagung di dalam "Sputed Beds") Alamsyah, Rizal
Warta Industri Hasil Pertanian Vol 7, No 02 (1990)
Publisher : Balai Besar Industri Agro

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Abstract

Studi ini dirancang untuk membentuk suatu model matematik ("two compartment model") yang dapat digunakan untuk menduga laju pengeringan jagung yang berlangsung terutama pada tahap laju pengeringan menurun dalam "spouted bed". Model matematik yang dikembangkan adalah fungsi dari kadar air awal jagung (Mo), suhu udara (T) serta kelembaban) relatif (Rh) udara pengering. Model matematik yang merupakan fungsi dari Mo ternayata memberikan pendugaan yang baik terhadap hasil empiris percobaan. Plot dari Mo terhadap waktu (t) baik menurut hasil model matematik maupun hasil empiris percobaan menunjukkan dua tahap laju pengeringan menurun.
(A Study on The Use of Tofu By-product To Produce Soymilk) Neffi Ridwan, Indra; Setiadi, Iim; -, Ign; -, Suharto
Warta Industri Hasil Pertanian Vol 7, No 02 (1990)
Publisher : Balai Besar Industri Agro

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Abstract

The research is aimed at studying the effect of stirring time and the ratio of dillution to the extracted protein in the production of soy milk from tofu by-product. The stirring time used were 4,6, and 8 minutes. The dillution ratio of tofu by-product and water were 8:4, *:5, and 8:6. The analysis done include protein content, total solid, total bacteria and organoleptic test. Soy milk obtained from 4 minutes stirring and dillution ratio 8:5 resulted in the highest protein content in total solid i.e. 44.98%. The product is acceptable by the panelists. The total bacteria is 10 col/ml.
(The Effect of Glucose and Potassium Sorbate Addition on The Processing of Dodol) -, Sardjono
Warta Industri Hasil Pertanian Vol 7, No 02 (1990)
Publisher : Balai Besar Industri Agro

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Abstract

A study on the effect of glucose and potassium sorbate addition on the processing of "dodol" had been carried out. The treatment done were glucose 1% and storage (0,1,2,3,4,5, and 6 months).The moisture content, hard layer thickness, mold, yeast and total aerobic plate count (TPC) were observed during 6 months storage.The result showed that the use of glucose 1% inhibit the hard layer growth of "dodol" whereas the addition of potassium sirbate 0.2% retain the "dodol" quality for 4 - 5 months. After 6 months storage, the moisture content was 14.69 - 16.18%, hard layer thickness 0.1 - 1.63 mm, mold 0 - 43 colony per g, yeast 0 colony per g and total aerobic plate count 10-3.30 x 10 colony per g. 
(The Effect of Temperature, Duration of Heat Treatment and Potasium Hydroxide Concentration on The Transformation of eugenol Inti Iso-Eugenol Derived from Clove Leaf Oil) Moestafa, Achmad; Waspodo, Priyo; Sitorus, Sahat P
Warta Industri Hasil Pertanian Vol 7, No 02 (1990)
Publisher : Balai Besar Industri Agro

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Abstract

Iso-eugenol is one that the compounds which is used as flavor and fragrance materials. The compounds can prepared synthetically from eugenol through a chemical reaction at certain temperature and basic concentration. It was of observed that the concentration of KOH solution and the duration of heat treatment had significantly affected the transformation of eugenol into iso-eugenol. The higher yield was found (82.88%) when eugenol was treated with 50% of KOH at 180 C for 90 minutes.
(Komposisi Lemak Biji Coklat Selama Fermentasi) Maman Rohaman, M.
Warta Industri Hasil Pertanian Vol 7, No 02 (1990)
Publisher : Balai Besar Industri Agro

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Abstract

Studi mengenai komposisi lemak biji coklat selama fermentasi telah dilakukan. Fermentasi coklat secara komersial telah dilakukan di perkebunan Banjarsari, Jatirono dan Kota Blitar, Jawa Timur.Ekstraksi lemak coklat dipisahkan ke dalam fraksi neutral lipid dan phospholipid dengan kromatografi lapis tipis (TLC) dan dikalkulasikan dengan Densitometri.Hasil penelitian menunjukkan konsentrasi lemak biji coklat yang tidak difermentasi sekitar 48, 52% dan naik 2-6% setelah difermentasi. SElama fermentasi, konsentrasi lemak menurun pada fraksi monogliserida, digliserida, trigliserida, asam lemak bebas dan asam fosfatida, sedangkan pada fraksiphosphatidyl choline. phosphatidyl serine, ;phosphatidyl inositol danphosphatidyl ethanolamine terjadi kenaikan.
(The Assesment of Cooking Oil Formulas Using Mathematical Approach) D, Shinta; -, Sirait; Nurti, Sutrida; -, Ingriani
Warta Industri Hasil Pertanian Vol 7, No 02 (1990)
Publisher : Balai Besar Industri Agro

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Abstract

The formulation technique of vegetable cooking oil had been carried out using basic mathematical method. The study was aimed at preparing formulas in order to fulfil the need for healthy cooking oil. The oil used was coconut oi, palm oi, peanut oil, corn oil, and sesame oil. Four formulas had been obtained. The analysis showed that the formulated oil meet the specification of healthy oil qualitatively and quantitatively.
(Penggunaan Tepung Ubi Kayu Untuk Pembuatan Roti) Mahdar, Dedi; Mahdar, Putiati
Warta Industri Hasil Pertanian Vol 7, No 02 (1990)
Publisher : Balai Besar Industri Agro

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Abstract

Tepung gaplek dapat dipergunakan untuk substitusi terigu pada pembuatan roti. Penambahan 25% tepung gaplek dapat menghasilkan roti yang mempunyai penampakan, warna, bau, rasa, dan tekstur yang masih dapat diterima konsumen. Peningkatan kandungan protein dengan penambahan gluten kering tidak memberikan pengaruh yang berarti terhadap penambahan volume roti yang dihasilkan. Tingkat substitusi 50% menghasilkan volume roti yang lebih kecil dibandingkan dengan substitusi 25%.Hal yang sama juga diperoleh dengan penambahan bahan penolong.

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