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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 14 Documents
 1   2 
Search results for , issue "Vol 15, No 1-2 (1998)" : 14 Documents clear
(The Production of Aloe vera Powder Using Spray Dryer and Its Quality Characteristics) -, Sumarsi; -, Lucyana; Anita, Fikti
Warta Industri Hasil Pertanian Vol 15, No 1-2 (1998)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (3635.131 KB)

Abstract

A study on the production of Aloe Vera (Aloe Vera Linn) powder using spray dryer has been conducted. The fillers used were arabic gum 1%, CMC 1%and Carragenan 1%. Analysis done on the Aloe powder are moisture content, acidity (pH), amino acids, particle spread and viscosity. The moisture content and pH of Alue powder filled with arabic gum and CMC met the requirement of CTFA code TN. 001. It moisture content were 6.40 - 7,23%, while the pH 4-5. Aloe powder with carragen did not meet the above requirement. However the amino acid content in powder using carragen filler was almost the same as those of Aloe gel. Its particle size was also finer and therefore it is more soluble in water.
(Technical and Engineering Design of Granulated cocoa for small scale industry) Sudibyo, Agus; Sapto Hartanto, Eddy; Yulistia, Aan
Warta Industri Hasil Pertanian Vol 15, No 1-2 (1998)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (4922.32 KB)

Abstract

 The cacao production in Indonesia was increased very rapidly in the last five years. However, almost all of the cacao production in Indonesia was exported as cacao bean, meanwhile there were only a few of cacao processing industry top process the cacao bean become chocolate products. These condition was not advantaging for cacao and chocolate industry development, because the added value of cacao bean was small. Therefore, it was needed a strategic development of cacao products. In this case , divesrsification of cacao products for small scale industry was one of the alternative strategic for cacao product development. The study aimed at designing and engineering a set of equipment for small scale industry and material formulation for grain chocolate production. It was concluded that designing and engineering a set of grain chocolate equipment could be implementation for small scale industry by modification. The capacity of cacao granulator ia 4,16 kg per hour. Efficiency of the granulator is 74,8% and the temperature in the cooling tunnel is 10 - 12 C. The grain cocoa product is fullfilled the requirement of Indonesia National Standard (SNI), however the texture and appearance is still have to be improved.
(The Effect of Alkalization and Roasting of Fermented and Unfermented Cacao bean on the Quality and its Flavour Sudibyo, Agus; F. Hutajulu, Tiurlan; Aprianita, Nirwana
Warta Industri Hasil Pertanian Vol 15, No 1-2 (1998)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (7276.298 KB)

Abstract

A study on the effect of alkalization and roasting of fermented and unfermented cacao bean (Theobroma cacao, L) on the quality and its flovor had been conducted. The fermented caco bean used was taken from the estate, while unfermented cacao bean was taken from the farmer. Alkalization was carried out by using sodium and potassium carbonate at 1% and 2% concentration respectively, whereas the roasting process was done at 140 derajat celcius for 30 minutes. The analysis done on the cacao bean included pH, moisture, fat, free fatty acid (FFA), acidity and lipids composition. The result showed that quality of fermented cacao bean from the estate and unfermented cacao bean from the farmer was significantely different. The alkalization and roasting process aould improve the quality of unfermented cacao bean, however, it has affected the lipid composition.
(The Study on Citrus Fruit Concentrate Processing) Timur Antara, Ngakan; Suprianta, Dadang; Marliana, Nina
Warta Industri Hasil Pertanian Vol 15, No 1-2 (1998)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (7447.466 KB)

Abstract

The study on citrus concentrate processing has been carried out. Stages of treatment include washing of citrus fruit, peeling, extraction, filtration, concentration, formulation, bottling, pasteurization and storage. The treatment of the formulation were addition of resin, and addition of HFS and sugar. Observation were done on pH, total acid, the content of sugar, TSS, vitamin C, microbiology and organoleptic test. The results showed that the product formulated by adding of resin and sugars up to 40% met the Indonesian National Standard (SNI) of squash.
(The Use of Natural Antioxidant Coconut Oil) Maman Rohaman, M; -, Solechan; Trismansyah, Derris; Soeharto, Ign
Warta Industri Hasil Pertanian Vol 15, No 1-2 (1998)
Publisher : Balai Besar Industri Agro

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Abstract

The objective of this research is to study the effect of natural antioxidant such as clove and sesame seed on the reaction rate of coconut oil oxidation. The experimental procedure used the randomized block design factorial using two variables. The treatment chosen consists of coconut oil with clove antioxidant, coconut oil with sesame seed antioxidant, coconut oil with sesame seed plus clove antioxidant which each dosage 200 ppm and finally coconut oil without antioxidant (control). Those samples were analyzed at periodic intervals for oxidative deterioration. The parameter analysis consists of the perioxide number, free fatty acid, iod number,moisture content and oil clearness. The result indicate that the natural antioxidants (clove and sesame seed) are capable of preventing oxidative deterioration. Natural antioxidants give a very significant result on coconut oil quality, in the following order : coconut oil with clove antioxidant, coconut oil with sesame seed antioxidant, coconut oil with sesame seed plus clove antioxidant with the constant of reaction rate 0.15, 0.12 and 0.09.
(A Study on The Effect of aw Towards The Crispness and Linear Expansion of Fish Crackers) Maman Rohaman, M; Supriatna, Dadang
Warta Industri Hasil Pertanian Vol 15, No 1-2 (1998)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (5954.328 KB)

Abstract

The moisture sorption isotherm of fish cracker was determined experimentally. Variant water activity was applied for conditioning fish crackers moisture content fish yield from these  conditions can be plotted to to describe their sigmoid sorption isotherm, which can determine primer and secondary water binding. This research also discussed the relationships among moisture content, crispness intensity and linear expansion. The results showed that the region between primer and secondary water binding for fish cracker are 7,54% and 15,33%. The maximum of its linear expansions is 229,78%, whereas the maximum of its crispness intensity is 1,65. The maximum expansion and cripness can be reached at the level of moisture content of 11,54%.
(The Effect of Variety and Soaking Duration on Brine to the Quality of Preserved Salak (Salacca Edulis, Reinw) Sutrisniati, Dwi; -, Sumarsi; Kusdini, Nenden; Sutisna Achyadi, Nana
Warta Industri Hasil Pertanian Vol 15, No 1-2 (1998)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (5205.049 KB)

Abstract

A study to find the best condition in producing preserved salak (snake fruit) has been conduced. The variables used are type of salak and duration of soaking in brine.The result showed that 3 days soaking in 10% brine for Cibodas type gave a good preserved salak. The product was well accepted by the panelists. The analysis on the best preserved salak gave the following result: moisture content 11.99%, sucrose 42.20%, vitamin C 2.18 mg/100 g whiteness 44.50% and firmness 2.15 mm/g.
(The Production of Aloe vera Powder Using Spray Dryer and Its Quality Characteristics) Sumarsi -; Lucyana -; Fikti Anita
Warta Industri Hasil Pertanian Vol 15, No 1-2 (1998)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (3635.131 KB) | DOI: 10.32765/warta ihp.v15i1-2.2452

Abstract

A study on the production of Aloe Vera (Aloe Vera Linn) powder using spray dryer has been conducted. The fillers used were arabic gum 1%, CMC 1%and Carragenan 1%. Analysis done on the Aloe powder are moisture content, acidity (pH), amino acids, particle spread and viscosity. The moisture content and pH of Alue powder filled with arabic gum and CMC met the requirement of CTFA code TN. 001. It moisture content were 6.40 - 7,23%, while the pH 4-5. Aloe powder with carragen did not meet the above requirement. However the amino acid content in powder using carragen filler was almost the same as those of Aloe gel. Its particle size was also finer and therefore it is more soluble in water.
(Technical and Engineering Design of Granulated cocoa for small scale industry) Agus Sudibyo; Eddy Sapto Hartanto; Aan Yulistia
Warta Industri Hasil Pertanian Vol 15, No 1-2 (1998)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (4922.32 KB) | DOI: 10.32765/warta ihp.v15i1-2.2457

Abstract

 The cacao production in Indonesia was increased very rapidly in the last five years. However, almost all of the cacao production in Indonesia was exported as cacao bean, meanwhile there were only a few of cacao processing industry top process the cacao bean become chocolate products. These condition was not advantaging for cacao and chocolate industry development, because the added value of cacao bean was small. Therefore, it was needed a strategic development of cacao products. In this case , divesrsification of cacao products for small scale industry was one of the alternative strategic for cacao product development. The study aimed at designing and engineering a set of equipment for small scale industry and material formulation for grain chocolate production. It was concluded that designing and engineering a set of grain chocolate equipment could be implementation for small scale industry by modification. The capacity of cacao granulator ia 4,16 kg per hour. Efficiency of the granulator is 74,8% and the temperature in the cooling tunnel is 10 - 12 C. The grain cocoa product is fullfilled the requirement of Indonesia National Standard (SNI), however the texture and appearance is still have to be improved.
(The Effect of Alkalization and Roasting of Fermented and Unfermented Cacao bean on the Quality and its Flavour Agus Sudibyo; Tiurlan F. Hutajulu; Nirwana Aprianita
Warta Industri Hasil Pertanian Vol 15, No 1-2 (1998)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (7276.298 KB) | DOI: 10.32765/warta ihp.v15i1-2.2453

Abstract

A study on the effect of alkalization and roasting of fermented and unfermented cacao bean (Theobroma cacao, L) on the quality and its flovor had been conducted. The fermented caco bean used was taken from the estate, while unfermented cacao bean was taken from the farmer. Alkalization was carried out by using sodium and potassium carbonate at 1% and 2% concentration respectively, whereas the roasting process was done at 140 derajat celcius for 30 minutes. The analysis done on the cacao bean included pH, moisture, fat, free fatty acid (FFA), acidity and lipids composition. The result showed that quality of fermented cacao bean from the estate and unfermented cacao bean from the farmer was significantely different. The alkalization and roasting process aould improve the quality of unfermented cacao bean, however, it has affected the lipid composition.

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