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Warta IHP (Warta Industri Hasil Pertanian)

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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.

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Articles 38 Documents

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Search results for , issue "Vol 12, No 1-2 (1995)" : 38 Documents clear

(A study on isothermic-sorption models for desiccated coconut made of hybrid coconuts (khina-1,khina-2 dan Khina-3) Shinta Damerys Sirait; Marlina R. Sirait Marlina R. Sirait; Putiati Mahdar
Warta Industri Hasil Pertanian Vol 12, No 1-2 (1995)
Publisher : Balai Besar Industri Agro

A study on isothermic-sortion characteristics of some desccated coconut had been conducted.The desiccated coconut was made from hybrid coconuts,khina-1,khina-2 ,khina-3.The result showed that the moisture content equilibrium range of dessicated coconut made from khina-1,khina -2,and khina-3was respectively 2.42-10.43%(db),2.27-13.66%(db)and 2.47-11.49%(db)due to adsorbtion approach,whereas by desortion it was 22.66-46.94%(db),3749-57.56%(db)43.95-62.97%(db).The reseach proved thet Henderson Equation was the most suitable to describe the isothermic-sorption models of desiccated coconut made from those hybrid coconuts.By knowing the moisture content equilibrium and isothermic-sorptionmodels of those desiccated coconuts,the storage condition to maintain the quality required can be designed.

(Volvariella volvaceae) (Analysis of equilibrium moisture content and drying constant of mushroom (Volvariella volvaceae)) Rizal Alamsyah; Putiati Mahdar; Ishak Syah
Warta Industri Hasil Pertanian Vol 12, No 1-2 (1995)
Publisher : Balai Besar Industri Agro

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) Salya Sait; Inggriani Satyaputra
Warta Industri Hasil Pertanian Vol 12, No 1-2 (1995)
Publisher : Balai Besar Industri Agro

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) Achmad Moestafa; Endah Djubaedah; Mariana -
Warta Industri Hasil Pertanian Vol 12, No 1-2 (1995)
Publisher : Balai Besar Industri Agro

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) Agus Sudibyo; Endah Djubaedah; Suprapto -; Nasyirudin -
Warta Industri Hasil Pertanian Vol 12, No 1-2 (1995)
Publisher : Balai Besar Industri Agro

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) Shinta D. Sirait; Dwiningsih Susilowati; Tatit K. Bunasor
Warta Industri Hasil Pertanian Vol 12, No 1-2 (1995)
Publisher : Balai Besar Industri Agro

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.

(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) H. Guring Pohan; Eko Susanto
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 | DOI: 10.32765/warta ihp.v12i1-2.2426

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.

(Identification of lime(Citrus aurantifolia,swingle)flavor components) Ngakan Timur Antara; Enny Hawani Lubis
Warta Industri Hasil Pertanian Vol 12, No 1-2 (1995)
Publisher : Balai Besar Industri Agro

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.

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