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INDONESIA
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 20 Documents
 1   2 
Search results for , issue "Vol 17, No 1-2 (2000)" : 20 Documents clear
(Techno-economic Analysis of Small Scale Poultry Feed Industry) Junaidi, Lukman; Alamsyah, Rizal; Noerdin NK, Mochamad; F. Hutajulu, Tiurlan
Warta Industri Hasil Pertanian Vol 17, No 1-2 (2000)
Publisher : Balai Besar Industri Agro

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Abstract

Techno-economic analysis was conducted to evaluated to evaluate the financial viability of small-scale pourly feed industry. the analysis was based on three scale of capacity. that is: 4 tones, 2 tones, and 300 kg feed per day. the result of analysis shown that the viability of the pourtry feed industry was not sensitive to changes in the investment cost. however, the viability of the poultry feed industry was very sensitive to changes in the raw materials cost and feed price.
(The Use of Pineapple Puree, Sweet potato and Nata de Coco on the Preparation of Dried Functional Snack) Maman Rohaman, M; Nurlaelyah, Elly
Warta Industri Hasil Pertanian Vol 17, No 1-2 (2000)
Publisher : Balai Besar Industri Agro

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Abstract

Research on the preparation of dried functional snack has been conducted. The formulation was development based on sweet potato leather of pineapple puree 150 and 300 g, nata de coco 0, 100, 200, and 300 g withsweet potato 500 g respectively. The products were stored for 0,4,8 and 12, weeks. The result showed that the effect of storage gave the decrease of moinsture, protein and sugar content for the addition of each nata de coco, while the effect of storage gave the increase of Ph for the addition of each pineapple puree. The dietary fibre and microbial content were relatively unchanged during storage. The best product was accepted by the panelist with the formulation i.e. pineapple puree 150 g, nata de coco 100 g and sweet potato 500 g.
(Coconut oil Extraction Using The Intermidiate Moisture Content Technology) Supriatna, Dadang; Rosidi, Bakri; Guring Pohan, Hitler
Warta Industri Hasil Pertanian Vol 17, No 1-2 (2000)
Publisher : Balai Besar Industri Agro

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Abstract

Alternative technology to extract the coconut oil has been improved and investigated. this technology was the intermediate moinsture content (IMC) technology which is suitble for small and medium scale industry. the main product is virgin coconut oil which is to be used for cooking without further chemical treatment and also used in cosmetic and pharmacy industry. the by-product that is low fat dried grated coconut flesh can be used in bakery industry. the observation done were moinsture content of dried grated coconut flesh before pressing, oil yield, oil noisture ontent, free fatty acid (FFA), organoleptic test, and shelf life. the moinsture and oil content of the by-product was also analysed, along with the mass balance, and techno-economic analysis. the result showed that the FFA and moinsture content of the oil met the requirements of the Indonesian National Standars pf cooking oil during 3 monts. storage. the organoleptic test showed that the virgin oil was more acceptable than refined coconut oil that sold in the market. the techno-economic analysis showed that using the capacity of 80 nuts/day, the profit would be Rp. 745,450,- per month, and the pay back period would be 3.24 year.
(The Improvement of Hot Oil Immersion Drying (HOID) Method in Coconut Oil Production) Supriatna, Dadang; Yang Setiawan, Yang
Warta Industri Hasil Pertanian Vol 17, No 1-2 (2000)
Publisher : Balai Besar Industri Agro

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Abstract

Hot oil immersion drying (HOID) of fry dry technology is a method of coconut oil extraction that involves drying the grated coconut kernel by immersion in hot coconut oil and then expelling the oil from the cooked pieces. the technology used was the secound generation, which has been improved from the frist one. the coconut oil can be used as cooking oil without any chemical purification and also to be used in cosmetic and pharmaceutical manufacturing. observation was done on processing technology and techno-economical study. the result showed that the improved technology was more efficient then the frist one and is able to reduce the oil spilled out of the pans which happened in the first generation technology. the coconut oil produced met the FFA and moinsature content requirements of indonesian industrial standard of cooking oil. base on the financial analtysis, conducting this technology commercially at 2000 nuts/day capacity was feasible which will give the internal rate of return (IRR) value at 22.38% and pay back period (PBP) 4.5 years. adding on initial investment of second-generation technology was not influencing the feasibility of the operational.
(Extraction of Blak Cincau Gel Forming Compound and Its Gelatinization Characteristics) Nuraini, Dhiah; Sunarto, Paulus; -, Lucyana
Warta Industri Hasil Pertanian Vol 17, No 1-2 (2000)
Publisher : Balai Besar Industri Agro

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Abstract

A study to extract and isolate gel forming compound (GFC)of black cincau had been conducted successfully using soda ash and alcohol as extracting and isolating agent. the result showed that the yield of GFC will increase with the increase of soda ash, and so will the Ph value of black cincau gel. the sensory test result showed that the highest acceptance score of black cincau gel was obtained from the extrtact using 5% soda ash. observation on gelatinization characteristics of black cincau showed that the addition of GFC will produce changes on amylogram pattern of tapioca, i.e. the increase of consitency with the increase of GFC addition. The amylogram also showed that black cincau GFC has tw fractions which interacted with strach
(The Improvement of Hot Oil Immersion Drying (HOID) Method in Coconut Oil Production) Supriatna, Dadang; Yang Setiawan, Yang
Warta Industri Hasil Pertanian Vol 17, No 1-2 (2000)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (7073.99 KB)

Abstract

Hot oil immersion drying (HOID) of fry dry technology is a method of coconut oil extraction that involves drying the grated coconut kernel by immersion in hot coconut oil and then expelling the oil from the cooked pieces. the technology used was the secound generation, which has been improved from the frist one. the coconut oil can be used as cooking oil without any chemical purification and also to be used in cosmetic and pharmaceutical manufacturing. observation was done on processing technology and techno-economical study. the result showed that the improved technology was more efficient then the frist one and is able to reduce the oil spilled out of the pans which happened in the first generation technology. the coconut oil produced met the FFA and moinsature content requirements of indonesian industrial standard of cooking oil. base on the financial analtysis, conducting this technology commercially at 2000 nuts/day capacity was feasible which will give the internal rate of return (IRR) value at 22.38% and pay back period (PBP) 4.5 years. adding on initial investment of second-generation technology was not influencing the feasibility of the operational
(A Study of Isothrm Sorption, Temperature and Number of Layers on the K Value of Coconut Fiber) Yang Setiawan, Yang; Guring Pohan, H
Warta Industri Hasil Pertanian Vol 17, No 1-2 (2000)
Publisher : Balai Besar Industri Agro

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Abstract

The rsearch of coconut fiber has been carried out to determined isotherm sorption and rate of weight decrease during drying. Isotherm sorption was done by adjusting room water activity which are 10%, 35%, 65%, 90% and 99%. The calculating data of research show linier regression with equation Y= 0.336156 X - 0.02038, R2= 0.9743, C=15.49 and m0=3.16. decreasing weinght of fiber was studied to find out the effect of amount of layer (1, 3 and 5 layers) and drying temperature (50 C, 60 C and 70 C). The result show that the temperature has no significant effect while amount of layer very significant to the dryness of fiber. The highest k value was found in the 1 layer treatment between 0.47912 - 0.85270, while the lowest k value found in the 5 layers treatment those are vary between 0.16770-.19793.
(The Production of Chicken and Fish Feeds Using Some Substitution Materials) Alamsyah, Rizal; F. Hutajulu, Turlan; Noerdin N.K, Mochamad; Junaidi, Lukman
Warta Industri Hasil Pertanian Vol 17, No 1-2 (2000)
Publisher : Balai Besar Industri Agro

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Abstract

The study was aiming at investigating for both chicken and fish feet by using substitution materials which so far is used as by product. These substitution feeds were comprised of palm oil sludge, shrimp shell, gold snail, and by product from leather fleshing. Feed formulation, were based and Least square methods represented in Feedmania program and calculated by using computer. These raw materials can be substituted for amount parts of conventional materials e.g. yellow corn, soybean meal, and fish meal. Based on feed consumed for broiler chicken, it is obtained the result as follow feed convertion ratio (FCR) was 1.95/1, and the feed efficiency for fish was 41%.
(Effects of Hydrocolloid Types on Texture Characteristics of Black of Black Cincau Gel) Nuraini, Dhiah; Fardiaz, Dedi; Luh Puspitasari, Ni; M. Syarief, Atjeng
Warta Industri Hasil Pertanian Vol 17, No 1-2 (2000)
Publisher : Balai Besar Industri Agro

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Abstract

The experiment was aimed to observed effects of type and amount of added hydrocolloids to texture characteristic of black cincau gel prepared from gel froming compound powder. three types of hydrocolloids added are arabic gum, kappa-carrageenan, and alginic acid. the texture characteristic observed were included breaking point, breaking strength, rigidity, height decrease and syneresis. The result showed that arabic gum and alginic acid has synergistic effect in black cincau gel formulation, while kappa-carrageenan has antagonistic one. the addition of arabic gum resulted in the lowest values of rigidity, height, and syneresis at addition level of 5 per cent. on the contrary, addition of kappacarrageenan resulted gel with breaking point, breaking strenght, and heihgt decrease which decreases with the increasing of addition. while addition of alginic acid produced gel with various texture characterics, depended on the level of addition.
(The Effect of Hydrocolloids Addition on The Quality of Low Calorie Pineapple Jam) Nurlaelyah, Elly; D. Sirait, Shinta; Nuraini, Dhiah
Warta Industri Hasil Pertanian Vol 17, No 1-2 (2000)
Publisher : Balai Besar Industri Agro

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Abstract

Most pineapple jam found in the market is high calorie food because it ussually contains about 55 percent of sugar. for certain reasons such as obesity prevention and keeping healty, jam can be diversified by reducing is sugar content. this research was aimed at finding out the effects of hydrocoloid addition on the quality of pineapple jam produced. Two kinds of hydrocolloid used i.e. low methoxyl pectin and carboxy methyl cellulose (CMC). as much as 0.9 percent of the pectin or CMC was added into pineapple slurry to produce jam A (CMC) or jam C (low methoxyl pectin). A preference test was carried out to investigate 3 (three) different jams i.e. jam A, pineapple jam purchased from local market (jam B), and jam C. the result showed that jam C had the biggest average score of 3,75 in threms of colour, taste, and flavor, whereas jam B was the least acceptable by 20 panelists with an average score of 3,24. however after 3 months storage the quality of jam A was batter tham jam C physico-chemically and microbiologically. The calorie content of every 100 g of jam A and jam C was 14,80 and 14,90 respectively.

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