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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 22, No 01 (2005)" : 12 Documents clear
(The Effect of pH, Mineral and Hydrocolloid addition on the Syneresis Index of Green Cincau (Premna Oblongifalia Merr.) Gel) -, Djumarman; Arie Wardayanie, Ning Ima; D. Sirait, Shinta
Warta Industri Hasil Pertanian Vol 22, No 01 (2005)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (7067.323 KB)

Abstract

 Research on the effect of pH,mineral and hydrolloid addition on the syneresis index of green cincau (Premna oblongifolia merr).Gel had been conducted.The objective of this research was to minimize get syneresis in order to prolong its stability so three will be a possibility of producing green cincau get in plastic cup.The result of this research indicated that get obtained by adding pectin could maintain its stability for one month an insignificant effect of syneresis and it had in natural taste.The more pectin added stronger was the gel texture but the taste turned to sour.Applying of 0.2% pectin produced green cincau gel having the best stability of one month strorage at room temperature without sour taste.
(The Effects Temperature and rotationSpeed of Mollen Dryer on The Characteristic s of aloe vera co-crystalization) Neffi Ridwan, Indra; Hawani Lubis, Enny; Meuraxa, Putty; Holianawaty, Yanna
Warta Industri Hasil Pertanian Vol 22, No 01 (2005)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (8139.504 KB)

Abstract

The research is aimed to study the effect of temperature and rotation speed of mollen dryer on the characteristic of (aloe vera linn)co-crystalization.The temperature usedwere 55 degree C,60 degree C,and 65 degree C.The rotation speeds of mollen dryer are 12 rpm, 18 rpm, and 24 rpm respectively.The experimental design was the factorial random design with two replications. The result showed the best product was obtained from temperature of 60 degree C and 18 rpm rotation speed of mollen dryer.The composition of the dried aloe vera is :total sugar 56.18%,moisture content 0,84%,fiber content 0.92% and the solubility is 98.31%.While organoleptically (taste,texture,aroma,and appearane)the product was acceptable
(The Study of Pineapple and Soursop Jam Slices Formulation) -, Solechan; Susanti, Irma
Warta Industri Hasil Pertanian Vol 22, No 01 (2005)
Publisher : Balai Besar Industri Agro

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Abstract

Research on the formulation of jam slices from pineapple and soursop has been conducted.The objective of this research is to obtain the best formula for jam slices making from pineaplle and soursop.The treatment used for pineapple jam slices were mixed pineapple peree with sugar and glucose wiyh ratio (100:0):(67:33),(50:50)w/w,respectively,margarine (3%:5%),citric acid and benzoat,than cooked until its thicked amd added margarine to made the jam being slices.The resul showed that the formula with 100% sugar and 5% margarine was the best pineapple jam slices formula according to the organoleptic test conducted.The result of water content analysis from the best formulation of pineapple jam slices showed 10.9%,total sucrose 72.4%,pH 3.93 and TPC 75 coloni/gram.Therefore 100% sugar without glucose mixing should be used for making jam slices.The treatment for making soursop jam slices were butter (1,5%,3%;5%)and agar (0.2%,0.4% and 0.6%). The result showed that the formula with 3% butter and 0.2% agar was the best soursop jam slices formula according to organoleptic test.The result of water content analysis from the best formulation of soursop jam slices showed 14.8%, total sucrose 64.6%,pH 3.99,and TPC 1.9 X 10 kuadrat coloni/gram.
( Analysis for Equilibrium Moisture Content, Sorption-Isotherm and Economic Analysis of Ginger Powder Processing (Zingiber officinale Rosc)) Alamsyah, Rizal; Irawan, Bambang; Mahdar, Putiati
Warta Industri Hasil Pertanian Vol 22, No 01 (2005)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (7931.758 KB)

Abstract

A study to analyse for equilibrium moinsture content, sorption-isotherm and economic analysis of ginger powder processing (zingiber officinalle Rosc) production has been conducted. the study was aimed at designing adsorption and desorption model of ginger powder by investigating its equilibrium moisture content conducted at 30 C and 40 C, relative humifily (Rh)level of 11.3, 32.4, 51.4, 63.5, and 75.0% for adsorption model and 11.2, 31.8, 48.5, 61.4 and 75.8% for desorption model. Four models of smith, henderson, caurie and bradley were emploved and modified to investigate a model which appropriate for ginger powder composition. before resulting the models and curves. it was initially calculated some constant. the modification of smith model showed the best result for adsorption condition. Financial analysis was conducted to evaluated the financial viability of ginger powder processing. the financial analysis of ginger production of 500 kg per day consits of some parameter e.g IRR (internal rate return) was 28.53%, NPV (net present value) was Rp. 204.252.000.-, net revenue was Rp. 252.000.000,- and PBB (pay back period) was 3.5 years. It can be concluded that ginger powder production was viable to be set up.
(Jasminum officinale L.)(The Effect of fat types and the thickness of chassis on the enflourage process of jasmine oil (Jaminum officinile L.) Djubaedah, Endah; Moestafa, Achmad; S. Permana, Edwin; Dewi s., Rosalina
Warta Industri Hasil Pertanian Vol 22, No 01 (2005)
Publisher : Balai Besar Industri Agro

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Abstract

Jasmine oil was not vapourable by steam destilation due to heat unstability and possibility of hydrolysis.Enfleuration process was recommended when jasmine oil is to be isolated from its flower.Vegetable and animals fat and the mixture of both of them in the form of shortening were studied as jasmine oil absorbent.Varieties of fat and the thickness of chassis effected the yield and the characteristic of jasmine oil were isolatedby this method.It was found that more the thicker the fat layer on chassis the higher oil content can be isolated.Three variables of fat thickness have been studied i.e. 0.5,0.8 and 1.1 cm.From the experiments it was found that the highest yield was obtained on 1.1 cm thicness i.e. 0.29 % from vegetable fat 0.40 % from animal fat and 0.56% from the mixture of animal and the vegetable fat.Based on the rendemen and ester value.The best treatment was animal fat with fat thickness of chassis about 1.1cm produced rendemen about 0.40% and ester value 158.01.
(Heat Pump Drying (HPD) ; Mechanism, technical Analysis, Classification and Its Application) Alamsyah, Rizal
Warta Industri Hasil Pertanian Vol 22, No 01 (2005)
Publisher : Balai Besar Industri Agro

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Abstract

Heat pump drying (HPD) is one of innovative drying methods due to many advantages in drying for agricultural,food,and timber product.HPD is a drying can employ significant reduction of the energy consumption by energy recovery from condensation humudity.Comparing to orther drying methods such as fluidized,spouted, vaccum drying,HPD was leading in high water removal (kg H2O/kw/hour), wide operating drying temperature scale,wide operating humidity,better quality products,and low operational cost.So far HPD still has some limitation in its application such as the use of CFCs (Cloro fluoro carbon)as refrigerant that is not environmental friendlier,needs regular maintenance for all components of drying system including refrigerant charging, the possilibities for leak of refrigerant, and increase of operational cost.In drying food product,application of HPD was succesful especially in resulting uniform moisture contant,better tensile strength.Timber drying was also enhanced by HPD and the result show that the dried timber has better quality in terms of reduction brown tain in radiana pine,collapse,case hardening,and warpage.The latest tecnology of HPD was hybrid HPD covering fluidized bed HPD,infra red HPD, radio freqiency HPD, solar energy HPD,and multiple chambers of HPD.
(The Effect of pH, Mineral and Hydrocolloid addition on the Syneresis Index of Green Cincau (Premna Oblongifalia Merr.) Gel) -, Djumarman; Arie Wardayanie, Ning Ima; D. Sirait, Shinta
Warta Industri Hasil Pertanian Vol 22, No 01 (2005)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (7067.323 KB) | DOI: 10.32765/warta ihp.v22i01.2524

Abstract

 Research on the effect of pH,mineral and hydrolloid addition on the syneresis index of green cincau (Premna oblongifolia merr).Gel had been conducted.The objective of this research was to minimize get syneresis in order to prolong its stability so three will be a possibility of producing green cincau get in plastic cup.The result of this research indicated that get obtained by adding pectin could maintain its stability for one month an insignificant effect of syneresis and it had in natural taste.The more pectin added stronger was the gel texture but the taste turned to sour.Applying of 0.2% pectin produced green cincau gel having the best stability of one month strorage at room temperature without sour taste.
(The Effects Temperature and rotationSpeed of Mollen Dryer on The Characteristic s of aloe vera co-crystalization) Indra Neffi Ridwan; Enny Hawani Lubis; Putty Meuraxa; Yanna Holianawaty
Warta Industri Hasil Pertanian Vol 22, No 01 (2005)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (8139.504 KB) | DOI: 10.32765/warta ihp.v22i01.2525

Abstract

The research is aimed to study the effect of temperature and rotation speed of mollen dryer on the characteristic of (aloe vera linn)co-crystalization.The temperature usedwere 55 degree C,60 degree C,and 65 degree C.The rotation speeds of mollen dryer are 12 rpm, 18 rpm, and 24 rpm respectively.The experimental design was the factorial random design with two replications. The result showed the best product was obtained from temperature of 60 degree C and 18 rpm rotation speed of mollen dryer.The composition of the dried aloe vera is :total sugar 56.18%,moisture content 0,84%,fiber content 0.92% and the solubility is 98.31%.While organoleptically (taste,texture,aroma,and appearane)the product was acceptable
(The Study of Pineapple and Soursop Jam Slices Formulation) Solechan -; Irma Susanti
Warta Industri Hasil Pertanian Vol 22, No 01 (2005)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32765/warta ihp.v22i01.2526

Abstract

Research on the formulation of jam slices from pineapple and soursop has been conducted.The objective of this research is to obtain the best formula for jam slices making from pineaplle and soursop.The treatment used for pineapple jam slices were mixed pineapple peree with sugar and glucose wiyh ratio (100:0):(67:33),(50:50)w/w,respectively,margarine (3%:5%),citric acid and benzoat,than cooked until its thicked amd added margarine to made the jam being slices.The resul showed that the formula with 100% sugar and 5% margarine was the best pineapple jam slices formula according to the organoleptic test conducted.The result of water content analysis from the best formulation of pineapple jam slices showed 10.9%,total sucrose 72.4%,pH 3.93 and TPC 75 coloni/gram.Therefore 100% sugar without glucose mixing should be used for making jam slices.The treatment for making soursop jam slices were butter (1,5%,3%;5%)and agar (0.2%,0.4% and 0.6%). The result showed that the formula with 3% butter and 0.2% agar was the best soursop jam slices formula according to organoleptic test.The result of water content analysis from the best formulation of soursop jam slices showed 14.8%, total sucrose 64.6%,pH 3.99,and TPC 1.9 X 10 kuadrat coloni/gram.
( Analysis for Equilibrium Moisture Content, Sorption-Isotherm and Economic Analysis of Ginger Powder Processing (Zingiber officinale Rosc)) Rizal Alamsyah; Bambang Irawan; Putiati Mahdar
Warta Industri Hasil Pertanian Vol 22, No 01 (2005)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (7931.758 KB) | DOI: 10.32765/warta ihp.v22i01.2512

Abstract

A study to analyse for equilibrium moinsture content, sorption-isotherm and economic analysis of ginger powder processing (zingiber officinalle Rosc) production has been conducted. the study was aimed at designing adsorption and desorption model of ginger powder by investigating its equilibrium moisture content conducted at 30 C and 40 C, relative humifily (Rh)level of 11.3, 32.4, 51.4, 63.5, and 75.0% for adsorption model and 11.2, 31.8, 48.5, 61.4 and 75.8% for desorption model. Four models of smith, henderson, caurie and bradley were emploved and modified to investigate a model which appropriate for ginger powder composition. before resulting the models and curves. it was initially calculated some constant. the modification of smith model showed the best result for adsorption condition. Financial analysis was conducted to evaluated the financial viability of ginger powder processing. the financial analysis of ginger production of 500 kg per day consits of some parameter e.g IRR (internal rate return) was 28.53%, NPV (net present value) was Rp. 204.252.000.-, net revenue was Rp. 252.000.000,- and PBB (pay back period) was 3.5 years. It can be concluded that ginger powder production was viable to be set up.

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