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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 20 Documents
 1   2 
Search results for , issue "Vol 11, No 1-2 (1994)" : 20 Documents clear
A Study on The Use Soybean Varietes and Addition of Eggs in The Preparation and Storage of Egg Tofu) Rohaman, M. Maman; Enie, A. Basrah; -, Hanafi; Syarief, Rizal
Warta Industri Hasil Pertanian Vol 11, No 1-2 (1994)
Publisher : Balai Besar Industri Agro

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Abstract

The aim of this experiment was to study the effect of soybean varieties (Glycine max var. Tidar and var. Galunggung) and the addition of eggs (0,2,4 and 6%)on egg tofu quality. The addition of egg before soymilk boiling gave the best result in which the protein content of the whey in the lowest.The product were analysed after 0,4 and 8 days of storage and was still in good condition after 8 days at 10-15 degree C.Phycal, chemical,microbiological and panel tset showed that the best result was obtained using tidar variety and less than 2 percent addition of egg. 
(Cholesterol content of various Animal-based snacks from west java) Sait, Salya; Satyaputra, Inggriani; F.Hutajulu, Tiurlan; D. Darlianti, Neneng
Warta Industri Hasil Pertanian Vol 11, No 1-2 (1994)
Publisher : Balai Besar Industri Agro

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Abstract

To increase the costumer acceptance and provide a safeguard of the animal-based snacks customers against the consumption of excessive cholesterol, the quantitative data on the level of cholesterol content of some animal-based sancks produced in west java,i.e. chips of sliced fried chiken small intestine,floured fried eel and cow lung :seasoned dried eel and side-dish of GLC analysis using pracedures for both the formation of acetate derivatives and those of TMS derivatives. Meanwhile,the moistures content as wes as the total fast were also determined.The result of analysis indicated that the highest content of cholesterol was about 3,26. Where as the lowest was about 0.009 grams/100 grams of the food sample, while the level cholesterol content did not depend on the levels of total fast contents.
(The Effect of Corn and Soybean Proportion with Corn Seed Shape to the Nature of Tempe) N.K, Mochamad Noerdin; Siti S., Imas; Dewi S, Betty
Warta Industri Hasil Pertanian Vol 11, No 1-2 (1994)
Publisher : Balai Besar Industri Agro

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Abstract

The study was conducted to find out the characteristics of tempe made from the mixture of soybean (Glycine max) and corn (Zea mays) which was then compared with those of tempe from soybean. The proprtion of soybean and corn was 9:1 to 5:5. Corn used was the whole corn and corn grits, and all mixtures/proportion produced tempe similar with those made from soybean. Protein content of tempe made from the proportion of soybean and corn 9:1 was in accord with the requirement of the Indonesian Industrial Standard (SII) 0271-80.Tempe with corn grits mixture was prefered in therm taste, aroma, colour,apperance, and its general characteristics.
(Pengaruh Penggunaan Dua Jenis Gilingan Terhadap Nilai Alveogram Tepung Terigu) Yulistia, Aan
Warta Industri Hasil Pertanian Vol 11, No 1-2 (1994)
Publisher : Balai Besar Industri Agro

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Abstract

The effect of two type of pilot-scale mills on the alveogram values of six varieties of wheat flours were investigated using standard alveograph method. The buhler milled flours produced higher overpressure (P) and detormation energy (w) values, except for hard english flour and lower average abscissa to rupture (L) value, except for frenh flour, than those chopin milled flour.The alveogram values of buhler milled flours can not be used to accurately predict alveogram of chopin milled flours of vice-versa, since their differences were not consistent. Metode standar alveograph digunakan untuk mengatahui pengaruh dua jenis gilingan skala -pilot terhadap nilai alveogram enam varietas tepung gandum. Dibandingkan dengan tepung yang digiling dengan chopin, tepung yang digiling dengan gilingan buhler menunjukan nilai over-pressure (P) dan deformation energy (W) yang lebih tinggi kecuali untuk tepung hard english,dan nilai average abscissa to rupture (L) yang lebih rendah kecuali untuk tepung french.Pendugaan nilai alveogram tepung yang digiling dengan buhler dengan nilai alveogram tepung yang digiling dengan chopin atau sebaliknya tidak bisa dilakukan,karena perbedannya tidak konsisten.
(Flavour Fixation of Pepper Djubaedah, Endah; Astuti, Tuti Puja
Warta Industri Hasil Pertanian Vol 11, No 1-2 (1994)
Publisher : Balai Besar Industri Agro

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Abstract

The research was aimed at studying the quality changes of flavour fixatives of pepper (pipernigrum)during storage and its acceptance by costemers.Two fixation formulas were made i.e. (a)cellulose microcrystalline/sorbitol, and (b)cellulose microcrystalline/sucrose.shelf life of the fixative product were tested every 2 weeks for 6 weeks on their piperin content,microbes,aroma stability,and preference test on aroma and taste.The product of (b)was relatively better than those of (a) in iterms of its piperin content which was 0.70% and the reduction  of aroma was  o,80% after 6 weeks of storage,while the product of (a)had piperin content of 0,60% and the reduction of aroma was 4,8% after 6 weeks.Taste panel showed that the product using sorbitol was prefered to those of sucrase.The shelf did not changes after 6 weeks
(Effect of Temperature and Concentration of Sodium Hidroxida Producing Activated Carbon From Paddy Husk) Pohan, H.G; Siallagan, Christiana; Wulandari, Rianti
Warta Industri Hasil Pertanian Vol 11, No 1-2 (1994)
Publisher : Balai Besar Industri Agro

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Abstract

Production of activated carbon from paddy husk has been conducted with activation temperature and refluxed by NaOH (at 50-60 degree C. The activation temperature are 600; 800; and 1000 degree C with the concentration of NaOH 5;10;and 15%.The result is treated with activation temperature 800 degree C with 15% NaOH. The result has adsoption ability 514,36 mg/gr.From the analysis result of bond funcation showed that the activated carbon act as carbon-H (carbon with alkaline bond function).
(Drying Analysis of Sliced Spring Onions) Alamsyah, Rizal; Mahdar, Putiati; Mustika, Yang Dewi
Warta Industri Hasil Pertanian Vol 11, No 1-2 (1994)
Publisher : Balai Besar Industri Agro

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Abstract

The study was desiged to investigate drying characteristics of sliced spring onions (Allium porrum L.) using experimental dryer. The drying experiments were employed with fresh and blanched spring onions based on thin layer drying. The drying experiments were conducted using different drying temperature (46C,52C,and 62C),drying air velocity (3,5 m/s and 4,5 m/s)as well as the size of materrials (0.25 cm x 0.25 cm and 0.5 x 0.5 cm). The drying characteristics obtained were presented as curves i.e. the descrease of moisture content versus time, and drying rate versus moisture content.The drying rates of fresh spring onions were generally higher than those of blanched spring onions.
(Spices Irradiation Treatment for Presevation and Hygiene Purpose) Sudibyo, Agus
Warta Industri Hasil Pertanian Vol 11, No 1-2 (1994)
Publisher : Balai Besar Industri Agro

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Abstract

Spices are important commodity in international trade and ussually added to food in only small amounts. They have little or no nutritional value; their importance lies not only in their ability to impart their own characteristic flavour to food but also to enhance the natural flavour of food it self. However, spices are ussually contaminated with numerous microorganisms and this causes serious problem for the food industry.Various alternatives to the uses of ground spices (such as the use spice oleoresins and essential oils) exist, althought these have certain limitation in their application. Gas fumigation of spices is also simple but a greater disadvantage of this methods is the danger of chemical residues in the food.An effective method of sterilization by irradiation would,threfore,hold,considerable interest for the food industry.This paper rieviewed  contamination of spices,spices irradiation treatment and the effect of irradiation upon organoleptic properties and chemical constituents of spices.
(Chemical Handling of Tapioca Waste Water) Djubaedah, Endah; N.k, Mochamad Noerdin; Harjanto, Sri
Warta Industri Hasil Pertanian Vol 11, No 1-2 (1994)
Publisher : Balai Besar Industri Agro

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Abstract

Chemical handling of tapioca waste water using coagulans (Alum and poly ammonium chloride), flocculan (polymer code 161),and areation had been done. The treatment in laboratory scale descreased BOD value from 148.59 mg/1 to 54.315 mg/1;COD value from 251.540 mg/1 to 138.875 mg/1; suspended solid from 31.8 mg/1 to 1.719 mg/1; and soluble solid from 2.87 mg/1 to 0.01 mg/1.these result were in accord with the local standard for waste water.
(Dielectrical Properties of Agricultural Produce and Factors which Affect the Non-Destructive Analysis Method) Sudibyo, Agus
Warta Industri Hasil Pertanian Vol 11, No 1-2 (1994)
Publisher : Balai Besar Industri Agro

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Abstract

Destructive analysis mathod had been developed in order to reduce the amount of samples used and to increase the efficiency.Several material properties of agricultural produce are known to have relations with their dielectrical properties.These relationship have been studied and in intruments for the purpose of analysis have been developed.The dielectrical properties of agricultural produce are affected by several factors such as frequency,temperature,density,and their composition.

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