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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 38 Documents
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Search results for , issue "Vol 12, No 1-2 (1995)" : 38 Documents clear
.(The effect of drying temperature and treatment of areca fruit(Areca cathecu L.)on the quantity of Whole Seed) Susanto, Eko; -, Syahril; Waspodo, Priyo
Warta Industri Hasil Pertanian Vol 12, No 1-2 (1995)
Publisher : Balai Besar Industri Agro

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Abstract

Areca nut (Areca cathecu)is an export commodity which still face problem in its preparation.sun drying of areca nut done by the farmers needed 30 days or more.To reduce the drying time ,variation of drying temperature and treatment on the fruit was studied.The study aimed at obtaining the proper drying condition after which the dried fruit could be easly broken and the percantage  of whole nut is high.The temperature used were 60,80,and 100 degree C,while the treatment applied were whole fruit (no treatment),scratched fruit and partially peeled fruit.The result showed that the best drying temperature was 100 degree C.The drying time needed was hours which resulted in 80%whole nut with 13.66% moisture content.
(The preparation of monoglyceride from coconut oil as emulsifier) Djubaedah, Endah; Moestafa, Achmad; -, Mariana
Warta Industri Hasil Pertanian Vol 12, No 1-2 (1995)
Publisher : Balai Besar Industri Agro

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Abstract

Food emulsifier is an important addive used in food industries.Emulsifiers are usedto improve the texture of products such as to stabilize margarine,ice cream,etc.Basically emulsifier consist of two functional groups, the first one dissolves in water and the other in oil which enebles them to bridge two unmixed phases.The most widely used emulsifiers are monoglyceride which contain long alkyl chain residue from fatty acid chain and hydroxyl groups from glycerol.Monoglycerida had been prepared in this study through the reaction of coconut oil and glycerol using coustic soda as catalyst.The best treatment was obtained from the reaction of one parts of coconut oil and four parts of glycerol at 250 degree C, stirred for 3 hours using of 0.20% NaOH as catalyst which produced 45% yield containing 77% monoglyceride.
(Volvariella volvaceae) (Analysis of equilibrium moisture content and drying constant of mushroom (Volvariella volvaceae)) Alamsyah, Rizal; Mahdar, Putiati; Syah, Ishak
Warta Industri Hasil Pertanian Vol 12, No 1-2 (1995)
Publisher : Balai Besar Industri Agro

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Abstract

In order to obtain the better mushroom drying operation, it requires proper information of its equilibrium moisture content (Me) and drying constant since it was very useful for storag.The objective of this research was to design  Me and K models.The models were function of drying temperature and designed based on infinite slab and sphere geometry.The experiments were conducted at 35,40,45,and 50 degree C,on blanched/unblanched condition and were operated at drying air velocity of 1.0 1.5 2.0, and 2.5 m/s.The Me and K models based on infinite slab gave better results.
(The effect of deterpenation process on the medicinal quality of nutmeg oil) Sait, Salya; Satyaputra, Inggriani
Warta Industri Hasil Pertanian Vol 12, No 1-2 (1995)
Publisher : Balai Besar Industri Agro

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Abstract

To study the effect of deterpenation process on the medicinal quality of nutmeg oil (Myristica fragrans Houtt), the alcoholic extraction as well as the chomatographic separation technique of deterpenationwas employed on some crude nutmeg oil.Result of the experiment concluded that either the alcoholic extration or the chromatograpic separation technique of deterpenation caused a down grade of the medicinal quality of nutmeg oil due to an increase in the level of myristicin concentration. The former technique gave a complete removal of monoterpene hydocarbon and the latter gave only partial removal.
(The effect of heating and soda concentration in the preparation of monoglyceride on Its Physical Characteristics) Moestafa, Achmad; Djubaedah, Endah; -, Mariana
Warta Industri Hasil Pertanian Vol 12, No 1-2 (1995)
Publisher : Balai Besar Industri Agro

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Abstract

Glycerolmonolaurate is one of the emulsifiers used in food industries.The addition of such compound into food is to maintain its consistency, improve their texture homogenity and quality.It also stbilizes and thicens food mixture.Further it was understood,that the improvement of food characters depend on the method of emulsifier preparation.An experiment had been carried out to study the effect of heating time  and soda concertration on the Hydrophlyc Liphophylic Balance (HLB) value and its globular size when glycerolmonolaurate was prepared from coconut oil and glycerol.It was foundthat the duration of heating process and soda concertation significantly affected the globular size but did not against the HLB value.
(A study on microencapsulation of pepper oleoresin by using spray drying) Sudibyo, Agus; Djubaedah, Endah; -, Suprapto; -, Nasyirudin
Warta Industri Hasil Pertanian Vol 12, No 1-2 (1995)
Publisher : Balai Besar Industri Agro

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Abstract

Microencapsulation of pepper oleoresin was conducted by using spray dryer in which gelatin, Tween 80, sodium alginat and dextrin were the wall material and pepper oleoresin and lecithin were the core material.The influence of solids concentration and drying condition on the product of microencapsulation and the retention of piperine and volatile oil.Drying temperature,however,may decrease the content of piperine and volatile oil in the product microencapsulated.
(The effect of repeated use of cooking oil on the quality of cassava crackers) D. Sirait, Shinta; Susilowati, Dwiningsih; K. Bunasor, Tatit
Warta Industri Hasil Pertanian Vol 12, No 1-2 (1995)
Publisher : Balai Besar Industri Agro

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Abstract

This research was aimed at studying the effect of repeated use of coconut oil, palm oil or soybean oil for frying cassava slices on the quality of cassava crakers produced. The statistical analysis showed that the best quality cassava crakers was produced by using fresh coconut oil.The cassava crakers produced had a moisture content of 2.01%, an oil content of 20.97%,a performance score of 3.30, a flavour score of 3.05 and a crispyness score of 2.55. The performance of cassava crakers produced by using fresh soybean oil had a highest score of 4.10 in average, where as fresh palm oil produced the most acceptable aroma and crispyness having a score of 3.30 and 4.30 respectively.In terms of taste,the highest score i.e.3.30 was acievedby using coconut oil.   
(Identification of lime(Citrus aurantifolia,swingle)flavor components) Timur Antara, Ngakan; Hawani Lubis, Enny
Warta Industri Hasil Pertanian Vol 12, No 1-2 (1995)
Publisher : Balai Besar Industri Agro

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Abstract

The research concerned with the effect of collecting time of the lime flavour distilate on the yield and composition of flavour components had been done succesfully.The collecting time has a significant effect not just to the yield obtained but to the flavour composition as well.In terms of the flavour compound,11 components had been identified namely-pinene,b-pinene,phellandrene,limonene,carryophyllene,decanal,neral,nerol,linalool,granial and graniol.
(Eugenia polyantha wight)(Study on the effect of distilation condition and withering Time on the Yield and Characterisyics of “Salam” Leaf Oil (Eugenia polyantha Wight) Guring Pohan, H.; Susanto, Eko
Warta Industri Hasil Pertanian Vol 12, No 1-2 (1995)
Publisher : Balai Besar Industri Agro

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Abstract

Salam (Eugenia Polyantha Wight)is a kind of spices which is commonly used in house hold as a food additive.The leaf contains essencial oil which has specific flavour and can be produced by distillation. In this experiment distillation was done by using salt solution with concentration of 0%,1%,2%,3%,5% and 10%.Distillation was carried out for 12 hours from the first drop of distillated water.Distilation was stopped when there was no more of yield increase.The treatment was then continued by distilation of withered leaf of 0,3 and 5 days.The effect of whitering time showed that 5 daysgave the highest yield about 0,17% (dry basis).The result show that the yield  increase with increasing the distillation time and the increase of salt concentration up to optimum (2%) then decrease again.The oil is then calculated and analysed its physic and chemist characteristics.The characteristics of the Eugenia polyantha wight oil has positive optical rotation while bay oil has negative optical rotation.Therefore, "salam oil"is difference with bay oil.
(The Effect of Flour Mixture and CMC Addition on The Preparation of Ready To Used Mixed Flour for Friend Food Products) Dwi Sutrisniati; Dedi Mahdar; Harry Wiriano; Indra Neffi Ridwan
Warta Industri Hasil Pertanian Vol 12, No 1-2 (1995)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2332.819 KB) | DOI: 10.32765/warta ihp.v12i1-2.2412

Abstract

Ready to use mixed flour for fried food products had been made from rice flour and arenga starch, rice flour and tapioca, maize and arenga srarch and maize with tapioca. The comparison of flour applied was 45:55 and added with 0%,0.05% and 0.10% CMC.Ready to use mixed flour was aoolied in the fried food products such as tempeh chip.The result showed that the flour mixing affected the content of amylose and its viscosity,while CMC did not affect the amylose content, but the viscosity increased with the increasing CMC concertration. Organoleptic test (apperance, colour, taste , and flavor)of the fried food products was affected by compound mixed flour, but it was not affected by the addition of CMC in concertration up to 0.10%. The best composition of ready to use mixed flour was mixture of 45% rice flour and 55% arenga starch with 0.10% CMC,also 45%rice flour and 55% with 0.10% CMC.  

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