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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 16 Documents
 1   2 
Search results for , issue "Vol 13, No 1-2 (1996)" : 16 Documents clear
(Method of Separation of Acetone-Butanol-Ethanol from Fermentation Broth By Fractional Distillation) Moestafa, Achmad; Gumbira sa’id, E; Suparno, Sri Wuri Handono; Sukarno, Lalu
Warta Industri Hasil Pertanian Vol 13, No 1-2 (1996)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (6263.484 KB)

Abstract

Acetone-butanol-etanol (ABE) mixture in fermentation broth drived from fermentation of empty bunch of palm fruit is still containing butyric and acetic acid.The mixture can be separated by into its components byfractional distillation based on their different boilling points.The presence of butyric and acetic acid in the broth liquid did not interfere the yield of distillation. It was beneficial to concentrate the ABE content before the real fractional distillation was taken place.By collecting 12% of the liquid through a simple distillation had increased the concentration of ABE mixture from 17.42 to 125.25g/1.Fractionation of concentrated ABE mixture at 45 to 65 degree C on 3:1 reflux ratio produced aceton with concentration 554.63 g/1 and purity 70.22% while those of etanol at 78 to 81 C on  30:1 reflux ratio produced 424.73 g/1 and purity 53.61%.The residue was consist of water and and water was distilled like a stem distillation,since butanol has higher boiling point than water and the distillate was separated base on their different density.The yield of butanol 709.15 g/1 and purity 87.57%.
(The Effect of Dried Cassava Addition on The Copra Press to The Quality of Coconut Oil and Defatted Coconut Produced) Rohaman, M. Maman; -, Solechan; Tri W, Endang; K Bunasor, Tatit
Warta Industri Hasil Pertanian Vol 13, No 1-2 (1996)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (5658.866 KB)

Abstract

A study was on the effect of dried cassava addition on the copra press to the quality of coconut oil and defatted coconut produced.In the study the treatment employed were dried cassava addition(0%,10%,20%,and 30%),size (slice and shreded) and cooking treatment (cooked and uncooked).The coconut oil was observed for yield,moisture content,free fatty acid (ffa),and clarity.Deffated coconut was observed for moisture,sh,fat,protein and cabohydrate content.Organoleptic/sensoric test was done on the product of deffated coconut (the cookies).The best result was obtained from those with 30% dried cassava addition,shredded coconut and cassava floor and cooked.The analitycal data of coconut oil are 62.52% yield,1.34% moisture content 0.28% ffa and  59.6% clarity.The analytical data of deffated coconut are 8.39% moisture content,4.07%ash,27.865 fat,12.32% protein and 47.98% carbohydrate.Panelists accepted its product by scoring 3.23-3.77(normal-like).
(High Protein Extruded Snack food From Corn-Tapioca, Rice and Soy Composite Flours) Neffi Ridwan, Indra
Warta Industri Hasil Pertanian Vol 13, No 1-2 (1996)
Publisher : Balai Besar Industri Agro

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Abstract

Extruded snack food can be prepared from composite fliurs.The experiment was carried out using a twin-screw extruder,co-rotating,intermeshing type,buhler brathers DNDL-44 (switzerland).with extruder rasio L/D = 20,barrel heating 150 degree C and die orifice 3 mm.The formulations of composite flour were varied.They were corn :rice :soy each with the ratio as follows :(90:5:5);(80:10:10) and (70:15:15).The resulta showed that snack food prepared using the formulation of corn:rice:soy (80:10:10) give the best product with textural characteriatic (hardness value 200.7 g),moisture content 7.750%,protein content 14.041%,fat content 0.338%,ash content 0.8751% and expantion ratio 474.4 and colours(ligness 91.532,redness-1.383 and yellownes 26.280).
(Sorption Isotherm Model for Dendeng) Alamsyah, Rizal; Mahdar, Putiati; Eva Irene, Rotua
Warta Industri Hasil Pertanian Vol 13, No 1-2 (1996)
Publisher : Balai Besar Industri Agro

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Abstract

A study was The study was aimed at designing adsorption and desorption model of "dendeng" by investigating its static equlibrium moisture content conducted at 30 degree C and 40 degree C,relative humidity (RH)level 32,43,62,63.5,75,80,and 81% for adsorption model,and11,32,43,62,63.5,755 for desorption model.Six model of courie bradley,halsey,oswin,and clen-clayton were employed and modified to investigate a model which appropriate for "dendeng"composition.Before gaining the models and cerves it were initally calculated some constants.The modification of cauries model gave the best results for both adsorption and desorption condition. 
(Vitamin E from Palm Oil its Nutritional Properties) Sudibyo, Agus
Warta Industri Hasil Pertanian Vol 13, No 1-2 (1996)
Publisher : Balai Besar Industri Agro

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Abstract

Vitamin E can be derived from palm oil as a mixture of alpha tocopherol and tococtrienols.As a minor components,vitamin E have traditionally been the most interesting.It does not only posses antioxidant properties which is important for enhancing the stability of the oil against oxidation but also possess physiological properties that are presentlygaining much prominence in biomedical applications.Some studies indicated that tocotrienols were more efficient than tocopherol in terms of hypocholesterolemic,anti-cancer and antioxidant properties.This artcle reviews characterization and production of vitamin component,nutrional properties,and potential applications of vitamin E from palm oil in the food and pharmaceutical industries.
(The Effects of Traditional Extraction Methods and Storage on The Quality ofCrude Coconut Oil) D. Sirait, Shinta; Widiyanti, Suci; K. Bunasor, Tatit
Warta Industri Hasil Pertanian Vol 13, No 1-2 (1996)
Publisher : Balai Besar Industri Agro

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Abstract

The effects of traditional extraction methods on the quality of crude coconut oil during storage had been studied.The extraction methods involved were:(a) by coconut milk evaporation to produce minyak klentik,and (b)by frying fresh shredded coconut meat prior pressing which produced minyak kampung (fry-dry oil).The results showed that the moisture content and the free fatty acids of both oils increased during storage.The peroxide value iniyially increased up to the maximum at the sixh to seventh week of storage then decreased,whereas the transmission of fry-dry oil worse than the other one,though panelist could not differenciate one from another.Preference test showed then the taste and after taste of fried cassava chips produced using fry-dry oil was prefered,however statistically both oils were acceptable up to the final storage (3 months).The quality characteristics of minyak klentik obtained had a moisture content of 0,01-0,64%,free fatty acid of 0,06-0,23%,a peroxide value of 0,41-5,80 mg oxigen /100 gr of oil and transmission of 97,25-88,25%.Whereas minyak kampung (fry-dry oil) ontained had a moisture content of oil and transmission of 88,50-79-75%.
(Study on The Utilization of Solid Waste of Coconut Milk Process as Raw Material for Snack Foods) Nurlaelyah, Elly; -, Solechan
Warta Industri Hasil Pertanian Vol 13, No 1-2 (1996)
Publisher : Balai Besar Industri Agro

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Abstract

The untilization of solid waste from coconut milk process and the presscake from co-extraction coconut oil process have been studied.The aim of the research was to find out the possibility of using solid waste and presscake as raw materials for biscuit making.The combination of wheat flour and solid waste or wheat flour and presscake at different percentage have been studied.The nutritient content of biscuit produced have been analysed,and the result indicated that the protein content range between 3.13% to 9.27%,the fat content between 20.01% to 48.39% and the carbohydrate content between 35.46% to 54.29%.Organoleptic test showed that the mix of 50% wheat flour and 50% solid wastes was prefertable than other combinaion
(Curcuma domestica Val.)(Study on the Effects of Ethyl Alcohol Concentration and Particle Mesh on the Yield and Curcumin Content of Oleoresin Curcuma (Curcuma domestica Val.) Susanto, Eko; Guring Pohan, H; -, Lucyana
Warta Industri Hasil Pertanian Vol 13, No 1-2 (1996)
Publisher : Balai Besar Industri Agro

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Abstract

Curcuma is a jind of spices which is usually in household as food and it is also useful in the traditional medicine.Curcuma contents curcumin which usually used as a coloring agent for food.The curcuminoid can be extacted from spice by using an organic solvent.In this experiment extraction was done by using ethyl ethanol with the concentration of 70,82 and 95% and particle sizes of 20,40,60 and mesh.The extraction was carried out at  40 degree C for 5 hours.The result showed that the yield increased with the increase of solvent concentration and the increase of particle size.The curcumin content also increased with the increase of solvent concentration and particle size.The highest result of oleoresin was 28.11% with the curcumin content of 7.50%.
(Method of Separation of Acetone-Butanol-Ethanol from Fermentation Broth By Fractional Distillation) Moestafa, Achmad; Gumbira sa’id, E; Suparno, Sri Wuri Handono; Sukarno, Lalu
Warta Industri Hasil Pertanian Vol 13, No 1-2 (1996)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (6263.484 KB) | DOI: 10.32765/warta ihp.v13i1-2.2442

Abstract

Acetone-butanol-etanol (ABE) mixture in fermentation broth drived from fermentation of empty bunch of palm fruit is still containing butyric and acetic acid.The mixture can be separated by into its components byfractional distillation based on their different boilling points.The presence of butyric and acetic acid in the broth liquid did not interfere the yield of distillation. It was beneficial to concentrate the ABE content before the real fractional distillation was taken place.By collecting 12% of the liquid through a simple distillation had increased the concentration of ABE mixture from 17.42 to 125.25g/1.Fractionation of concentrated ABE mixture at 45 to 65 degree C on 3:1 reflux ratio produced aceton with concentration 554.63 g/1 and purity 70.22% while those of etanol at 78 to 81 C on  30:1 reflux ratio produced 424.73 g/1 and purity 53.61%.The residue was consist of water and and water was distilled like a stem distillation,since butanol has higher boiling point than water and the distillate was separated base on their different density.The yield of butanol 709.15 g/1 and purity 87.57%.
(The Effect of Dried Cassava Addition on The Copra Press to The Quality of Coconut Oil and Defatted Coconut Produced) M. Maman Rohaman; Solechan -; Endang Tri W; Tatit K Bunasor
Warta Industri Hasil Pertanian Vol 13, No 1-2 (1996)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (5658.866 KB) | DOI: 10.32765/warta ihp.v13i1-2.2433

Abstract

A study was on the effect of dried cassava addition on the copra press to the quality of coconut oil and defatted coconut produced.In the study the treatment employed were dried cassava addition(0%,10%,20%,and 30%),size (slice and shreded) and cooking treatment (cooked and uncooked).The coconut oil was observed for yield,moisture content,free fatty acid (ffa),and clarity.Deffated coconut was observed for moisture,sh,fat,protein and cabohydrate content.Organoleptic/sensoric test was done on the product of deffated coconut (the cookies).The best result was obtained from those with 30% dried cassava addition,shredded coconut and cassava floor and cooked.The analitycal data of coconut oil are 62.52% yield,1.34% moisture content 0.28% ffa and  59.6% clarity.The analytical data of deffated coconut are 8.39% moisture content,4.07%ash,27.865 fat,12.32% protein and 47.98% carbohydrate.Panelists accepted its product by scoring 3.23-3.77(normal-like).

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