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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 nugmeg flesh (Myristica fragans)treatment on the quality of syrup) Endah Djubaedah; Tiara -; Pudja Astuti
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 (2703.034 KB) | DOI: 10.32765/warta ihp.v12i1-2.2417

Abstract

The study is aimed at finding the optimum condition for nutmeg flesh soaking in salt solution before being proccesed into syrup. The nutmeg flesh used was fully ripe and 3/4 ripe, while the salt solution was 0%,5 % and 10%.The soaking was done for 0.3 and 6 days.The nutmeg syrup produced was stored for 0.3 and 6 week and the analysis was done for its sugar content,acidity,mould,yeast and organoleptic test. The analysis done on nutmeg flesh consisted of moisture,ash,fat,protein,and crude fiber content.The result showed that syrup made of nutmeg soaked in plain water or 5% salt solution did not show mould and yeast growth.During 6 week of storage the acidy increased and the sugar content decreased.The organoleptic test showed that highest score was obtained from syrup made of fully ripe or 3/4 ripe nutmeg flesh soaked in 5% salt solution.
(Study on bleaching and deodoration of squalene by the mixture of activated carbon and bentonite (1:8)). Achmad Moestafa Achmad Moestafa; Hendarti -; Tiurlan F.Hutajulu; Ali Sudirman
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 (3825.414 KB) | DOI: 10.32765/warta ihp.v12i1-2.2422

Abstract

Squalene which was extracted from shark liver oil (Centrophorus atromarginatus) should be purified before it can be used as raw material in industry.Raw squlene has dark yellow in colour and has an unpleasant odour, while a commercial squlene is an odourless clear liquid.To meet the requirement an experiment had been carried out by treating the raw squlene by mean of an absorbent which consist of a mixture of activated carbon and bentonite in 1:8 ratio.An acceptable squalene was found when raw squalene was treated with 2.0% adsorbent at 105-110 degree C for 120 minutes.The product was an odourless liquid. 
(Improving Clove Leaf Oil Quality For Export Using Chemical Deterpenation Process). Salya Sait; Tiurlan Farida Hutajulu
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 (2063.396 KB) | DOI: 10.32765/warta ihp.v12i1-2.2427

Abstract

 In order to improve the export quality of the Indonesian cloveleaf oil,the 66% eugenol containing essential oil produced by the water and steam distillation of old the ground clove leaves (Syzigium aromaticum L.)was deterpenated using two chemical methods of the deterpenation process,i.e. the method based on the formation of water-soluble alkali-phenolates to separate the water-insoluble non-phenolic constituents from the oil and that based on the extration of the soluble oxygenated constituent in dilute ethanol to separate the insoluble terpenes from the oil.Results of the experiments concluded that the method of deterpenation involving the formation of alkali phenolates was comparatively the most favourable process for carring out the quality upgrading of clove leaf oil, since it gave the terpeneless prodict with the highest content of eugenol (92%, compared to 72%obtained from the extration method).However, the method gave the terpene extract, as by-product,on the contrary,with the lowest content of betacaryophyllene (75%,compared to 80% obtained from the other method).
(Rheology its principel and aplication in food industry) Aan Yulistia
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 (3505.746 KB) | DOI: 10.32765/warta ihp.v12i1-2.2432

Abstract

Rheology has been defined as a science of deformation and flow of mater.Rheology has been applied in food for various purposes and its applications become wider with the progress of instrumentation and microcomputer.The fundamental method which has several advantages compared to imitatif and empiric methods,is used to provide more basic information of rheological properties of food.The understanding of fundamental method,therefore, is requried in order to use this method for food development.   
(Shelf Life Prediction Of Beef "Dendeng"(Spiced Dried Meat)Using Arrhenius Kinetics) Rizal Alamsyah; Putiati Mahdar; Muliandi -
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 (1849.506 KB) | DOI: 10.32765/warta ihp.v12i1-2.2413

Abstract

This study was aimed at predicting "dendeng" (Spiced dried meat)shelf life employing the application of arrhenius kinetics.It was based on the moisture content increase,the oxygen consumption. And colour changes of dendeng. The experiment were conducted at there temperature levels i.e. 25 degree C,35 degree C,and 45 degree C and Rh 60%.The Factor strongly influenced in predicting shelf life was temperature.The Arrhenius kinetics method based on oxygen consumption showed good result since it gave the short test shelf life. 
(Syntesis of rose oil from the terpeneles java citronella oil) Salya Sait; Enny Hawani Lubis
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 (2066.449 KB) | DOI: 10.32765/warta ihp.v12i1-2.2423

Abstract

In order to diversify the end-use and raise the commercial value of java citronella oil,two G-types of the oil obtained from the steam distillation of G-3 and G-mixture of the Mahapengiri (Cymbopogon winterianus Jowitt)leaves, were deterpenated by the method of selective extration of the soluble oxygebated constituents in dilute alcohol as well as the method of chromatography using alumina as the absorbant,nonpolar ofganic (hexane)and polar one (ethyl acetate).To complete the preparation of the basic material for the synthesis of rose oil,the terpeneles products were then mixed with the calculated volumes of phenethyl alcohol comparable to that of the Turkish rose oil,instead to that of the commercial Bulgarian which had been analyzed in the experimental.The result of the experiments concluded that the terpeneless oils obtained from the deterpenation method of selective extration were the most favourable for the preparation of the basic material for the synthesis of rose oil,since the ratios of the citronella/geraniol contents were between one and two respectively.
(The Effect of Fish Meat Tapioka Ratio and Drying Method on Quality of Eastern Little-Tunas (Euthynus Affinis) Cracker Produced by the Intermediate Technology) Supriatna, Dadang; Enie, A. Basrah; Moelyana, Betty D.S; Suhara, Otong
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 (2063.396 KB) | DOI: 10.32765/warta ihp.v12i1-2.2428

Abstract

The effect of fish meat-tapioca ratios and drying methods on the quality of eastern-little-tunas (Euthynnus affinis)crakers produced by the intermediate tecnology has been studied.The ratio of fish meat and tapioca used were 30:70,40:60,50:50,60:40,70:30,while drying method was sun drying and oven driyng. The result showed that the 30:70 ratio with oven drying resulted in the highest mean value of acceptability (taste,aroma,apperance,crispiness,linear expansion) and the protein content met the requirement of the Indonesian Industrial Standard for fish crakers. 
(The effect cooking time and sugar addition on the quality of traditional food "Akam" Indra Neffi Ridwan; Tatang Gumelar; Ella T.S; Hasnelly -
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 (2413.326 KB) | DOI: 10.32765/warta ihp.v12i1-2.2414

Abstract

The research is aimed at studying the effect of cooking time and sugar addition on the quality of traditional food "akam".The cooking time used are 25,30 and 30 minutes.Addition of cane sugar for the portion of 25,30 and 35 to the dough for the material of "akam".The result showed that the best product are obtained from 25 minutes cooking time and 30 portion addition of cane sugar.The chemical compositions is as follows: moisture content 6.88%, total sugar 35.70% ash 1.05% and peroxide value 0.76 mg oxygen/100 g sample
.(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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2616.656 KB) | DOI: 10.32765/warta ihp.v12i1-2.2419

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) Endah Djubaedah; Achmad Moestafa; Mariana -
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 (2636.737 KB) | DOI: 10.32765/warta ihp.v12i1-2.2424

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.

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