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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 7 Documents
 1 
Search results for , issue " Vol 9, No 1-2 (1992)" : 7 Documents clear
(Mempelajari tiga cara rendering dalam ektraksi minyak kelapa) Damerys Sirait, Shinta
Warta Industri Hasil Pertanian Vol 9, No 1-2 (1992)
Publisher : Balai Besar Industri Agro

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Abstract

Tiga cara ekstraksi minyak kelapa telah dipelajari yairu ektrasi basah (wet rendering).Penggorengan kelapa parut segar,dan penggorengan kelapa parut yang telah dikeringkan.Hasil penelitian menunjukan bahwa adapengaruh nyata terhadap efisiensi ekstrasi,peningkatan asam lemak bebas dan waktu yang diperlukan untuk ekstraksi.Ektrasi dengan cara penggorengan kelapa parut segar lebih efisien dibandingkan dengan penggorengan kelapa parut yang telah kering.Penggunaan minyak goreng juga berpengaruh secara nyata terhadap ketiga parameter diatas.Penggunaan minyak goreng paling sedikitmemberikan efisiensi paling tinggi namun peningkatan asam lemak juga tinggi.
(Listeria in food industry) Esti Rahayu, Sri
Warta Industri Hasil Pertanian Vol 9, No 1-2 (1992)
Publisher : Balai Besar Industri Agro

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Abstract

Listeria is a psychrotrop pathogenic bacteria which recently obtained much attention from food tecnologists as well as food industries due to its unique characteristic and yhe disease resulted.The following article discuss briefly about the bacteria especially its characteristics, effect,occurence,effectsof proccesing and environment, and control.
(Research on the preparation of fermented cassava flour. I.effects of Fermentation and Drying Methods on the Quality of Gari) -, Sardjono; Hartoto, Liesbetini; Basrah Enie, A.; Budi Wahyuningsih, Sri
Warta Industri Hasil Pertanian Vol 9, No 1-2 (1992)
Publisher : Balai Besar Industri Agro

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Abstract

Research on the preparation of fermented cassava flour,gari,has been conducted.The cassava varieties used were Adira 1 and Adira IV.The cassava pulp were fermentedby a traditional method for 2,3,and 4 days.The drying methods used were sun drying,oven drying,and roasting.Changes in moisture contents,ash,total titratable accidity,protein content degree of whiteness and flavour of gari flour were observed.good quality gari flour can be obtained from Adira IV variety which was fermented for 3 days and dried by roasting.The moisture content,acidity and degree of whitness of product were 13.2%,0.72%, and 80.9%,respectively.
(Research on the preparation of dried tropical fruit snack.i.effect of Sulpphite and Storage Periods on Quality of Fruit Leathers) Basrah Enie, A.; Lestari, Nami
Warta Industri Hasil Pertanian Vol 9, No 1-2 (1992)
Publisher : Balai Besar Industri Agro

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Abstract

Research on preparation of dried tropical fruit snacks,fruit leathers,has been conducted.there fruit snack formulations were developed i.e.(1)mixed fruit (banana,papaya,pineapple),(2)guava, and(3)mango.Product were treated with sodium meta bisulphite and strored for 0,1,2,and 3 months.Result show that the moisture content of product were descreased from 14.4%(0 mo)to 10.0%(3 mos),total sugar were descreased from 84.8%to 73.6%and total titratable acidity were relatively unchanged.Vitamin C content were descreased from 7.06(0 mo)to 6.08 mg/100gr (3 mos)for mixeed fruits,29.0 to 2.35 for guava and 5.13 to 4.11 for mango.Bacterial and mould content of samples were descreased during strorage.Microbial content of sulphite-treated samples were relatively lowered than untreated ones.Total bacteria were descreased from 200 CFU g-1 (0 mo) to CFU g-1 (3 mos),and the total mould were descreased from 350 CFU g-1 (o mo) to 5 CFU g-1 (3 mos. Organoleptic test showed that the taste,flavour, texture and colour of product were accepted by the panelists.Samples can be kept for three month without any significant changes.
(The effect of sterillization and storage time on the quality of canned tofu in sauce). N. Ridwan, Indra; Rahayu, Ida; -, Hasroel; Abdurahman, Dede; -, Kosasih
Warta Industri Hasil Pertanian Vol 9, No 1-2 (1992)
Publisher : Balai Besar Industri Agro

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Abstract

The study aimed at finding the effect of sterilization and storage time on the quality of canned tofu in sauce.The sterilization time used are 40,50,and 60 minutes at 112 degree C. Storage time are 0 (control)14,28,42 and 56 days.The result showed that the best product are obtained using 40 minutes sterilization.The protein content of the tofu is 7.9%,pH4.7,total bacteria 18 col/g/ml and vacuumness of the can is 963.7 mm Hg.The organoleptice  test showed that the product is still highly accepted after 56 days of storage .
(The effect of filler to the quality of aloe Powder) Susanto, Eko; Suryowidodo, wahyu; Darma, Gasik
Warta Industri Hasil Pertanian Vol 9, No 1-2 (1992)
Publisher : Balai Besar Industri Agro

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Abstract

Aloe vera linn is neended in industries as rwa material for cosmetics, pharmacy and beverages.The types of aloe product which are available are in the form of gel,juice and powder.Aloe powder has more advantages in many cases than the other thypes.the research was conducted to study the-effect of filler in producing aloe powder.Fillers used were arabic gum and carboxyl methyl cellulose (CMC). The concentration of arabic gum applied was 1%,2% ,3% ,4%, and 5%,while the concentration of the mixed arabic gum and CMC was 2% with the ratio of 1:1,1:2,1:3,1:4,and 1:5.The best result was found with 2% filler of mixed  arabic gum and CMC with the ratio of 1:2,where pH was 5.25 and the ratio between product and the raw material was about 1:200.The viscosity of 2.50% of liqid from reconstitution of the aloe powder was 9.34 centipoise.
(Potency of Indonesian essential oils of non-exported commodities as sources of natural aroma chemical). Sait, Salya
Warta Industri Hasil Pertanian Vol 9, No 1-2 (1992)
Publisher : Balai Besar Industri Agro

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Abstract

In search for the aroma industrial utilization of indonesia essential oils of non-exported commodities,yhe main chemical constituents of essential oils originated from the plant species of some cinnamomum,e.g. c.javanicum, c.camphora and c sintok,also foeniculum vulgare,hyptis suaveolens and ocimum canum,which are all grown likely in indonesia,were surveyed by literature.Based on criterion that the amount of each constituents present inthe oil must exceed  10%, enantiomerically pure and harmless to man.it was found found that the cinnamomum species be likely the sources of safrole,whereas only foeniculum vulgare be likrly the source of fenchone.

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