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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 6 Documents
 1 
Search results for , issue " Vol 8, No 01 (1991)" : 6 Documents clear
(The Effect of Catalyst, Temperature and Process Duration on The Production of Methyl Ricinoleate from Castor Oil) Guring Pohan, Hitler; Susanto, Eko; Darma, Gasik
Warta Industri Hasil Pertanian Vol 8, No 01 (1991)
Publisher : Balai Besar Industri Agro

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Abstract

Methyl ricinoleate was produced by methanolysis process from castor oil using KOH and NaOH as catalysts. The esterification process was carried out at the temperature of 30 derajat and 70 derajat celcius for 1, 2, and 3 hrs respectively. The product was analyses using GC for the esterification process. The iod value saponification value, and acid number were also analysed. Potassium hydroxide gave higher result in comparison to sodium hydroxide as catalyst for the process duration of 3 hrs. The specific gravity of the product ranged from 0.8903 to 0.9608 and the refractive index was between 1.3810 and 1.4500.
(The Effect of Solvent and Particle Size on The Yield and Piperin Content of Oleoresin from White Pepper Waste (Piper Nigrum Linn) Darma, Gasik; -, Lucyana; Pohan, H.G.
Warta Industri Hasil Pertanian Vol 8, No 01 (1991)
Publisher : Balai Besar Industri Agro

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Abstract

The study is aimed at increasing the added value of white pepper waste products by producing oleoresin. The solvents used were ethanol 95%, ethyl acetate and dichloro ethane. The particle size of white pepper powder are 40,60,80 and 100 mesh. The highest yield of oleoresin was obtained from 80mesh powder i.e. 14.60% using ethanol 95% ; 14.21% using ethyl acetate and 14.18% using dichloro ethane. The piperine content was 41.39% in ethanol 95%: 37.95% in ethyl acetate and 41.02% in dichloro ethane.
("Pressure Drops" dan Kecepatan Minimum "Spouting" dalam Alat Pengering "Spouted Bed") Alamsyah, Rizal
Warta Industri Hasil Pertanian Vol 8, No 01 (1991)
Publisher : Balai Besar Industri Agro

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Abstract

Studi ini dirancang untuk membuat suatu hubungan antara "Pressure drop" dan kecepatan aliran udara dalam suatu proses pengeringan dengan menggunakan spouted bed dryer. Percobaan dilakukan dengan mengggunakan "Coloumn" penuh berdiameter 0,27 m dan menggunakan bahan jagung pipil dan "celcon". Percobaan dilakukan dengan berbagai ketinggian tumpukan yaitu 35 cm, 40 cm, 43 cm, dan 57 cm dan suhu udara 24 derajat celcius, 35 derajat celcius, dan 40 derajat celcius. Hasil Percobaan disajikan dalam bentuk kurva hubungan antara pressure drop" (kpa)dan kecepatan aliran udara "superficial" (m/s). Secara umum kurva yang dihasilkan dalam percobaan dengan menggunakan "coloumn" penuh ternyata mempunyai pola yang serupa dengan kurva berdasarkan percobaan dengan menggunakan setengah "coloumn".
(The Role of Flavors in Food Industry and Its Development Trend in The Future ) Sudibyo, Agus
Warta Industri Hasil Pertanian Vol 8, No 01 (1991)
Publisher : Balai Besar Industri Agro

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Abstract

Today the food industry is a "flavor era". For many years, it has placed considerable emphasis on the flavor of the "new foods" of the future probably will not differ too greatly from the traditional types of flavors available today. The existing trends portend that future food products will taste much better with flavors more like those of the natural food ingredients. This brief review describe source of flavors, classification of flavoring, The role of flavors in food industry and development trend of flavors in the future.
(Chemical Composition of Indonesian Traditional Food Additives Which Possibly Containing Borax) Surjati Herman, Atih; Iskandar, Renawati; Dwi Astuti, Binarti
Warta Industri Hasil Pertanian Vol 8, No 01 (1991)
Publisher : Balai Besar Industri Agro

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Abstract

Five types of traditional food additives collacted from markets in Java and Manado, namely "bleng", "obat mi", "Pijer", "air abu/kansui" and "abu cina/kansai" were analysis for their chemical composition. The same chemical analysis was done to the solutions of straw ash and coconut shell ash, and also to natural mineral water ("bleng alam") collected from two sources in puwodadi/Central Java, which are traditionally used for food additives. Except "obat mi", the other four food additives contain boron. Composition of mineral water was different between the two sources, one contained boron while the other did not. Rough estimation composition of these additives are shown in the paper.
(A study of Yoghurt Processing from Soybean Flour) Sutrisniati, Dwi; Bowolimawan, Susilo; Wiriano, Harry
Warta Industri Hasil Pertanian Vol 8, No 01 (1991)
Publisher : Balai Besar Industri Agro

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Abstract

Yogurt was made from soy milk which was prepared from soybean flour, added with skim milk (3%, 4%, and 5%), and fermented at 42 derajat - 44 derajat celcius for 3 hours using Lactobacillus bulgaricus and streptococcus thermophilus as starters (1% : 1% : 1.5% : 1% and 2% : 1%). The products were evaluated for its pH, total soluble solid and organoleptic test. The increasing addition of skim milk resulted in the decreasing of pH, while the total soluble solid and organoleptic test score increased. The most acceptable product was made with the addition of 5% skim milk and 2.5% starter of L. bulgaricus and S. thermo-philus (1.5 : 1).

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