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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.

Arjuna Subject : -

Articles 16 Documents

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Search results for , issue "Vol 13, No 1-2 (1996)" : 16 Documents clear

(High Protein Extruded Snack food From Corn-Tapioca, Rice and Soy Composite Flours) Indra Neffi Ridwan
Warta Industri Hasil Pertanian Vol 13, No 1-2 (1996)
Publisher : Balai Besar Industri Agro

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) Rizal Alamsyah; Putiati Mahdar; Rotua Eva Irene
Warta Industri Hasil Pertanian Vol 13, No 1-2 (1996)
Publisher : Balai Besar Industri Agro

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) Agus Sudibyo
Warta Industri Hasil Pertanian Vol 13, No 1-2 (1996)
Publisher : Balai Besar Industri Agro

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.

(Study on The Utilization of Solid Waste of Coconut Milk Process as Raw Material for Snack Foods) Solechan -; Elly Nurlaelyah
Warta Industri Hasil Pertanian Vol 13, No 1-2 (1996)
Publisher : Balai Besar Industri Agro

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.) Eko Susanto; H Guring Pohan; Lucyana -
Warta Industri Hasil Pertanian Vol 13, No 1-2 (1996)
Publisher : Balai Besar Industri Agro

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%.

(The Effects of Traditional Extraction Methods and Storage on The Quality ofCrude Coconut Oil) Shinta D. Sirait; Suci Widiyanti; Tatit K. Bunasor
Warta Industri Hasil Pertanian Vol 13, No 1-2 (1996)
Publisher : Balai Besar Industri Agro

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%.

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