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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 18 Documents
 1   2 
Search results for , issue "Vol 10, No 1-2 (1993)" : 18 Documents clear
(The determination of The Composition of Kapol Oil (Ammomum cardammomum) and Its Comparison with Kapolaga Oil (Elettaria cardammomum) by GLC Analysis Achmad Moestafa; Sumarsi -
Warta Industri Hasil Pertanian Vol 10, No 1-2 (1993)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2337.325 KB) | DOI: 10.32765/warta ihp.v10i1-2.2396

Abstract

Kapol and kapolaga are the local name in indonesia for cardamom.Although their botanical name has already clear for each species,nevertheless there were stil some confusions in regional name.Some people call it kapol for kapolaga on in turn kapolaga was called  kapol. An attempt tom distinguish which is which a GLC analysis on their essential oils were determined.From the result it distinctly can be recognised due to their GLC finger print didi not match each other so their composition were not the same. Kapol oil was totally different from kapolaga oil since its main component was 1,8-cineol,while kapolaga oil contained 1,8-cineol,terpinil acetate and geralsacetate at its main component.According to perseglove (1981)the first was belong to ammomum cardamomum and the latter was belong to Elletaria cardamomum.Since the letter type was more popular and reqodnised in international market,the first type was called as false cardamon. This is no fair since every type of cardamun had their own application and market.The result of this study willbe used as data to support the international standartd organitation (ISO) proposal.
(The isolation of beta-carotene component from crude palm oil using absorption method) agus Sudibyo; Suprapto -
Warta Industri Hasil Pertanian Vol 10, No 1-2 (1993)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (3648.517 KB) | DOI: 10.32765/warta ihp.v10i1-2.2392

Abstract

This report deals with a study on the effect of bleaching earth type used and methods of adding the bleaching earth on the isolation of beta-carotene content from crude palm oil (CPO) using absorption method.The type of bleaching earth used were Master Brand,Champion and Bentonit alam Indonesia,while the bleaching earth concentration used was 15% which given in three methods i.e.first it was given at once addition only, second at twice addition and third at three times addition.It was shown that the combination treatment between Bentonit Alam Indonesia bleaching earth,gave the best result with 55,08% beta-carotene content,11.00% loss quantity of crude palm oil and 55 ppm beta caronete content of crude palm oil after bleaching process.
(Flavour Fixation of Shallot and Soup Leek) Salya Sait; Enny Hawani Lubis
Warta Industri Hasil Pertanian Vol 10, No 1-2 (1993)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2697.364 KB) | DOI: 10.32765/warta ihp.v10i1-2.2397

Abstract

The flavours of shallot (Allium cepa linn)and soup leek (A.fistulosum.linn)were separated from their natural sources using solvent extraction technique as wellas juice expression.In the forms of viscous extract liquid and juice concentrate, the flavours were than fixed using the fixation formula US patent 3,619,212; November 9,1971.The stability of aroma and the resistance to microorganisms during storage, and the aroma preference of all fixatives produced were also studied.The result showed that relatively the best stability of aroma was proccessed by the fixatives derived from the extract obtained via the solvent extraction using ethanol 1:1 the resistance to microorganisms of all fixatives was excellent,and the result of sensory eavaluation indicated that the aroma of fixatives derived from the juice concentrate were prefered over thosefrom the ethanol extract.
(The Effect of Chitosan Addition and Sedimentation Time on Wastewater Treatment of Leathers Tanning Industries) Eddy Sapto Hartanto; Syarif Bastaman; Padmono Citroreksoko
Warta Industri Hasil Pertanian Vol 10, No 1-2 (1993)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1930.132 KB) | DOI: 10.32765/warta ihp.v10i1-2.2395

Abstract

The use of chitosan as a flocculation in the treatment of liquid waste of leather tanning industry has been studied.Chitosan was used together with commercial polymers PA 322 and PN 161. It was found tahat the addition of 1% solution of chitosan and polymers significantly affected the decrease of turbidity,suspended solid,cod,and chrom content.The use of 1% sulition along with 90 minutes settling gave the best result i.e. lessened the turbidity 98.8%,suspended soild 97.9%,COD 84%,and chorm content 100%.
(The production of articficial "salak" flavor using instrumental method approach). Ngakan Timur Antara; Hendarti -; Eddy Sapto Hartanto
Warta Industri Hasil Pertanian Vol 10, No 1-2 (1993)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1485.895 KB) | DOI: 10.32765/warta ihp.v10i1-2.2393

Abstract

The study imitating "salak" (fruit of salacce edulis) has been done by instrumentation approach.Six components of "salak" flavor,which are probably the key-flavor of "salak" were identified.By compounding the identified components namely ethyl butyrate,isoamyl acetate,alyl caproate,amyl butyrate,linalool and geraniol with another chemical such as aldehyde C19,diphenyl oxide,peru balsam,lemon oil,lime oil,glyserine,ethanol 96%,propylene glycol and cananga oil originated from irian,the artificial "salak" flavor has been created successfully.From the sensory point of view all of panels detected the "salak" flavors of the product,and 6 out of 21 detected another flavor beside the "salak" flavor it self.
)(Study on the Effects Process on Tannin and Phytic Acid Content in Taro (Colocasia esculenta (L) Schott) M Maman Rohama; Adriana Wahyu Rahmani; Faisal Anwar; Hadi Riyadi; Solechan -
Warta Industri Hasil Pertanian Vol 10, No 1-2 (1993)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2097.474 KB) | DOI: 10.32765/warta ihp.v10i1-2.2398

Abstract

A research on the effect of process on tannin and phytic acid content of taro corm has been conduced.The study was done on fresh,boiled,steamed and roasted taro corm and also taro flour.The result showed that uncooked taro contained 750.5 mg of tannin and 374 mg of phytic acid per 100 gr.Boiling treatment showed the decrease of tannin of 50.17% and the decrese of phytic acid of 13.57%.The streaming treatment resulted in the decrease of tannin of 49.90%and the decreaseof phytic acid of 16.30%.Roasting treatment showed of tannin of 53.63% and phytic acid 51.11% and flour treatment showed the decrease of 35.31%tannin and 64.37%phytic acid.  
(Effect of Distillation Time and Particle Size on The Yield and Physico-Chemical Properties of White Pepper Oil Waste (Piper nigrum Linn)) -, Lucyana; -, Sumarsi
Warta Industri Hasil Pertanian Vol 10, No 1-2 (1993)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2098.439 KB) | DOI: 10.32765/warta ihp.v10i1-2.2394

Abstract

A study on the effect of distillation time and physico-chemical properties of while pepper waste had been done.The particle sizes were ground pepper and whole pepper,and the distllation method waswater and steam distillation for 2,4,6,8, and 10 hours.The yield of pepper oil of whole pepper were 1.56, 1.84, 2.77, and 2.97% respectively.For the ground pepper the yield were 2.50, 2.77, 2.81, 2.88, and 3.24%.The main components of the oil were alpha-pinene,beta-pinene,limonene and beta-caryophyllene.The physico-chemical test showed that the oil was suited the requirement of EOA(Essential Oil Assosiation Of America)
(The Prospect of The Use of Activated Carbon in Industry) HG Pohan
Warta Industri Hasil Pertanian Vol 10, No 1-2 (1993)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2362.008 KB) | DOI: 10.32765/warta ihp.v10i1-2.2399

Abstract

Actived carbon is an amorphous or microcrystalline from carbon which have very large surface area,ranging from 300-2000 meter/gr.There are two process of activation,chemical and physical process.The quality of activated carbon depend on their raw material and activation method.Activated carbon are laregely used in multivarious industry i.e.food and beverage,pharmaceutical,waste treatment and chemical industries.

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