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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 12 Documents
 1   2 
Search results for , issue "Vol 18, No 1-2 (2001)" : 12 Documents clear
(The Effect of Extraction Methode to the Yield and Curcumin Content from Curcuma (Curcuma Xanthoriza Roxb) Susanto, Eko
Warta Industri Hasil Pertanian Vol 18, No 1-2 (2001)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

A study to find out the best condition in extraction of curcumin from curcuma xanthoriza has been conducted the variable the used are the solvent concentration methode of extraction ,and material and solvent proportion .the result showed that semi continues process by using alcohol 95% and proportion between material with solvent 1:8 produced the highest curcumin content .the yield has total dissolved solid 11,48% with 1.502% curcumin.
(The production of Chitosan (Natural Polymer) from Shrim Shells for Additives Uses) Alamsyah, Rizal; Djubaedah, Endah; Hawani Lubis, enie; Nurdin NK, Mochamad
Warta Industri Hasil Pertanian Vol 18, No 1-2 (2001)
Publisher : Balai Besar Industri Agro

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Abstract

The study of the productions of chitosan from shrimp and prawn shells using chemical method was conducted to obtain chitosan in relation to food and pharmacy product used. he process of chitosan production consist of demineralization using. HCI, deproteinization and deproteinization have been fullfilled especially for food grade chitosan requirements .the rendemen of chitosan from eaw materials was 14,1% while the viscosity was 23.0 m pas, and the degree of deacetylatuion was 80,23% the disintegration time of sugar coated table was 31 minutes and its weight variation was o,48% meanwhile the moisture content of sugar coated table was 2.4% wet basic .  
(Role of Hydrocolloids in Food Industry)) Nuraini, Dhiah
Warta Industri Hasil Pertanian Vol 18, No 1-2 (2001)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (4519.249 KB)

Abstract

Food processed industry is increasing growing in a  row with development of food technology.In along with the fact, utilization of hydrocolloids is also increasing in order to get good quality processed foods. There are many hydrocolloids that can be applied in food industries. Choosing hydrocolloid which is going to be applied for a product will depend on characteristics of each hydrocolloid, characteristics wanted in the product and other consideration factors.
(Implementation and Development of HACCP System on Food Industry in Indonesia) Sudibyo, Agus; Esti Rahayu, Sri; Maman Rohaman, M; Neffi Ridwan, Indra; D. Sirait, Shinta; Aprianita, Nirwana; Sutrisniati, Dwi; -, Ressytustra
Warta Industri Hasil Pertanian Vol 18, No 1-2 (2001)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (7074.385 KB)

Abstract

Research on implementation and development hazard analysis critical control point(HACCP) system on food safety on facing international trde and globalization .the methods used was based on descriptive analysis ,that are problem identification of food safety system issue on small and medium industry (SMIS) ,selection and empowerment to SMIS training and guiding in food safety system to SMIS implementing of HACCP management system in SMIs ,food safety auditing based on food safety system to SMIs were still weak and need to be improved in terms of good manufacturing practice (GMP) facilities ,sanitation and personnel hygiene awareness ,responsibility and commitment on food safety system the food safety audit resulted that were five SMIs have met foodsafety plus requirements.
The Use of Organic Acid and Thermal Adequacy on the Canned String Beans) Maman Rohaman, M; Yang Setiawan, Yang; G. Pohan, H; Budhiono, Arief
Warta Industri Hasil Pertanian Vol 18, No 1-2 (2001)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2875.549 KB)

Abstract

Research on the canned string beans has been conducted .the formulation used was 1% salt,the organic acid (0.27% citric acid and 0.22% lastic acid ) and types of packaging (timplate and retort pouch) the product were stored for 0,2,4 and weeks the results showed that the result showed that the effect of storage gave the decrease of PH ,protein ,vitamin c and hardness.the microbial contents were relatively unchanged during storage .the process time required for tinplate retort pouch were 0.057 minutes respectively ,which adequate to render to canned string beans (pH< 4.5) microbiologically safe .
(The Use of Organic Acid and Thermal Adequacy on the Canned String Beans) Timur Antara, Ngakan; G. Pohan, H; -, Subagja
Warta Industri Hasil Pertanian Vol 18, No 1-2 (2001)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (3190.953 KB)

Abstract

Research on the canned string beans has been conducted .the formulation used was 1% salt,the organic acid (0.27% citric acid and 0.22% lastic acid ) and types of packaging (timplate and retort pouch) the product were stored for 0,2,4 and weeks the results showed that the result showed that the effect of storage gave the decrease of PH ,protein ,vitamin c and hardness.the microbial contents were relatively unchanged during storage .the process time required for tinplate retort pouch were 0.057 minutes respectively ,which adequate to render to canned string beans (pH< 4.5) microbiologically safe .
(The Effect of Extraction Methode to the Yield and Curcumin Content from Curcuma (Curcuma Xanthoriza Roxb) Eko Susanto
Warta Industri Hasil Pertanian Vol 18, No 1-2 (2001)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32765/warta ihp.v18i1-2.2490

Abstract

A study to find out the best condition in extraction of curcumin from curcuma xanthoriza has been conducted the variable the used are the solvent concentration methode of extraction ,and material and solvent proportion .the result showed that semi continues process by using alcohol 95% and proportion between material with solvent 1:8 produced the highest curcumin content .the yield has total dissolved solid 11,48% with 1.502% curcumin.
(The production of Chitosan (Natural Polymer) from Shrim Shells for Additives Uses) Rizal Alamsyah; Endah Djubaedah; enie Hawani Lubis; Mochamad Nurdin NK
Warta Industri Hasil Pertanian Vol 18, No 1-2 (2001)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32765/warta ihp.v18i1-2.2485

Abstract

The study of the productions of chitosan from shrimp and prawn shells using chemical method was conducted to obtain chitosan in relation to food and pharmacy product used. he process of chitosan production consist of demineralization using. HCI, deproteinization and deproteinization have been fullfilled especially for food grade chitosan requirements .the rendemen of chitosan from eaw materials was 14,1% while the viscosity was 23.0 m pas, and the degree of deacetylatuion was 80,23% the disintegration time of sugar coated table was 31 minutes and its weight variation was o,48% meanwhile the moisture content of sugar coated table was 2.4% wet basic .  
(Role of Hydrocolloids in Food Industry)) Dhiah Nuraini
Warta Industri Hasil Pertanian Vol 18, No 1-2 (2001)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (4519.249 KB) | DOI: 10.32765/warta ihp.v18i1-2.2491

Abstract

Food processed industry is increasing growing in a  row with development of food technology.In along with the fact, utilization of hydrocolloids is also increasing in order to get good quality processed foods. There are many hydrocolloids that can be applied in food industries. Choosing hydrocolloid which is going to be applied for a product will depend on characteristics of each hydrocolloid, characteristics wanted in the product and other consideration factors.
(Implementation and Development of HACCP System on Food Industry in Indonesia) Agus Sudibyo; Sri Esti Rahayu; M Maman Rohaman; Indra Neffi Ridwan; Shinta D. Sirait; Nirwana Aprianita; Dwi Sutrisniati; Ressytustra -
Warta Industri Hasil Pertanian Vol 18, No 1-2 (2001)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (7074.385 KB) | DOI: 10.32765/warta ihp.v18i1-2.2487

Abstract

Research on implementation and development hazard analysis critical control point(HACCP) system on food safety on facing international trde and globalization .the methods used was based on descriptive analysis ,that are problem identification of food safety system issue on small and medium industry (SMI'S) ,selection and empowerment to SMI'S training and guiding in food safety system to SMI'S implementing of HACCP management system in SMI's ,food safety auditing based on food safety system to SMI's were still weak and need to be improved in terms of good manufacturing practice (GMP) facilities ,sanitation and personnel hygiene awareness ,responsibility and commitment on food safety system the food safety audit resulted that were five SMIs have met foodsafety plus requirements.

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