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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 16 Documents
 1   2 
Search results for , issue "Vol 23, No 01 (2006)" : 16 Documents clear
(Identification and Analysis Of Competitiveness Of Marine Products Industry in Tegal Regency, Central Java) Sudibyo, Agus; Dwi Erlina, Mei; -, Winiarti
Warta Industri Hasil Pertanian Vol 23, No 01 (2006)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (7297.254 KB)

Abstract

Study on identification and analysis of competitiveness for the marine-fisheries product industry in Tegal regency,Central of Java has been conducted.The methods used of this study was using descriptive and system approach that included identification of marine fisheries potential,selection of potential commodities,determination of marine-fisheries based industry specially products and feasibility study on the development of those product.The process selecting potential commodities and determination of the marine-fisheries based industrycompetitiveness product were analysis by using Analytical Hierarchy Process(AHP)approach,while feasibility was analysis by using three econemic indicates in terms of B/C ratio,NPV and IRR.The results showed that based on the all criteria desigeneed in identification and selecting of the marine-fisheries based industry competitiveness products,it was indicated that the availability and economic value of raw material were the important factor in the evaluation of potential alternative commodity.Meanwhile,technology capability,value added,quality and continues supply of raw materials and market the marine-fisheries based industry specially products.Based on the adjustments of weighting and scoring to the various commodities and processing technologies resulted that salted-dried anchoy and boiled-salted scads were the most prospective marine-fisheries product that can be developed as specially product for Tegal regency.Financial analysis lso show that the two products were very feasible financially. 
(The Study on Use of Nonleaves and Tea Leaves as Functional Drinks) -, Solechan; Hawani Lubis, Enny; Abdurahman, Dede
Warta Industri Hasil Pertanian Vol 23, No 01 (2006)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (4103.488 KB)

Abstract

Study on the use of functional tea made of nony (Morinda citrifolia)and tea (Camellia sinensis)leaves as functional drink had been conducted.The objective of this study is to obtain the best formula in producing in the most preferred drink.The study was conducted by making dried tea of nony and green tea leaves,followed by formulation step to produce ready to drink products in cup packaging.The composition ready drink product consist of dried nony leaves (100%) dried green tea leaves (100%) and mixture of dried nony and green tea leaves (1:1,1:2,2:1),with addition of sugar(13%),citric acid (0,5,1,0 and 1,5%),honey (2.0,4.0,and 6.0%),salt(0.01%)and addition of lychee,strawberry,and orange flavors.The sensory test showed that the best formulation was the mixtured of nony and green tea (1:1),contents of sugar 13%,citric acid was 0,5%,salt was 0.01%and small amount of strawbeery flavor.While chemical and microbiologycal analysis showed that it was in conformity with requirements in SNI 01-3143-1993 concerning tea drink in pack.Value of pH ranged between 3,52-3,66,sugar content was between 12,89-13,36% and TPC was smaller than 10 colonies/ml.Products kept storage for 8 weeks were still in good addition.
(The research Of Chitosan For Flocculan In Wastewater Treatment For Tapioca Industries) Sapto Hartanto, Eddy; Bastaman, Syarif
Warta Industri Hasil Pertanian Vol 23, No 01 (2006)
Publisher : Balai Besar Industri Agro

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Abstract

The research of chitosan for flocculation in wastewater treatment for tapioca industry has been conducted.The researchs goal is to know ability of chitosan for tapioca industrial wastewater treatment.Concentration of coagulant A12 (SO4)3 14 H2O IS 75 MG/1 ON Ph 8 condition.Flocculants chitosan and polymer PN 161 concentrations are 30 mg/1,45 mg/1 and setting 15 minute,30 minute,and 45 minute.The result showed that the formula tawas and chitosan 45 mg/1 on pH 8 and settling time 45 minute was the best treated.The result analysis pollutants each are turbidity from 440 NTU to 29 NTU,TSS from 282 mg/1 to 20,24 mg/1,BOD 861 mg/1 to 88,25 mg/1,COD 1851,3 mg/1 to 151,25 mg/1 and pH 5,67 to pH 6,21.The quality of wastewater treatment with that formulation has met kep men LH No. KEP 51/10/1995 standard regulation for tapioca industrial wastewater.
The Study of Extraction Methods and Characteristic of Red Fruit Oil (Pandanus conoideus LAM) Guring Pohan, H; Arie Wardayanie, Ning Ima
Warta Industri Hasil Pertanian Vol 23, No 01 (2006)
Publisher : Balai Besar Industri Agro

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Abstract

The study on the effect of oil extraction methods of red fruit using of amount water on the characteristic of red oil has been conducted.There were two methods used in this study,i.e:wet rendering using the water and dry rendering using the steam.In wet rendering the process was included a traditional process nd developed/modified of traditional process by using comparison between red fruit and water are1:2 anf 1:4;mean while dry rendering consist of blenders-steam-press and steam-blender-press.The result showed that the best treatment of oil extraction for red fruit were using the developed/modified of traditional process by using comparison between red fruit and water in 1:4 with have characteristic of red oil were followed :the yield of oil 4.61%,moisture content 3.54%,free fatty acid 2.96%,oleic acid 57.41%,beta-caroten 604.53 part per million (ppm) and a-tocoperol 416.82 ppm;mean while the best treatment for dry rendering (stem-blender-press)have resulted characteristic of red oil as follow :the yield oil 10.19%,moisture content2.14%,free fatty acid 2.84%,oleic acid 58.12%,beta-caroten 655.17 ppm and a-tocoperol 453.28 ppm.The result of analysis red oil not indicated content of trans fatty acid.
(The Processing of Effevescent Ginger Extract (Zingiber officinale Rosc.) Extract. Farida Hutajulu, Tiurlan; Sapto Hartanto, Eddy
Warta Industri Hasil Pertanian Vol 23, No 01 (2006)
Publisher : Balai Besar Industri Agro

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Abstract

The research about the processing of ginger ekstrac (Zingiber Officinale Rose)Effervescent had been conducted by using water solvent with granulation and formulation of sugar,citric acid and sodium bicarbonate.In the premiliminary research 3 (three)type of powder ginger has been treated from ginger extract and sugar with each comparation 70:80 60:90 and 50:100.From those three types of powder ginger that form a granula/crytal which is comparation of ginger extract and sugar 50:100.On the main research powder ginger had been used to create effervescent formula which is the mixture of powder ginger,citric acid,sodium bicarbonate and aspartam with specific comparation.The best result treated from the research of Effervescent product is C formula,which is the comparation of powder ginger :citric acid:sodium bicarbonate:aspartam =92:6:2:0,005.The organoleptic test(taste,colour,smell and apperance)with hedonic method by 15 panelists resulted in C formula as most favourable.Based on observation of effervescent product during incubation (0,14,28,56 days)to sugar concentration is showed tend to descreased,however,the moisture was increased,meanwhile ash content and insoluble matter were not changed.
(The Role, Development and Regulation Of Functional Food) Supriatna, Dadang
Warta Industri Hasil Pertanian Vol 23, No 01 (2006)
Publisher : Balai Besar Industri Agro

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Abstract

Recentlly human daily diet tends to chamges not only to consume the nutrious food product but also the nutrious,safety and healthy effect food.The wrong diet manner and wrong diet life style of someone will emerge the degenerative disease such as diabetes melitus,atherosclerosis,cancer,obesity,coronary heart diseases,osteoporosis etc.Functional foods which have the physiological effect on preventing of the diseases and main taing the health have a prospect to be developed.For protectintg the consumer in using or consuming the functional food,it should be made its regulation.
(The Formulation of Alginate and Pectin as Edible Coating For Salacca Fruit (Salacca edulis) Ready-to-Service) Maman Rohaman, M; M. Mala, Dheni; Sutrisniati, Dwi
Warta Industri Hasil Pertanian Vol 23, No 01 (2006)
Publisher : Balai Besar Industri Agro

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Abstract

The objective of the study was to develop and assess an edible coating from alginate and pectin that applied to sallaca ready service.The properties assess of sallaca ready-to-serve using edible coating consist of water content,total acid,vit.C,total glucosa,hardness,weight loss,TPC and browning.The chosen formulas were alginate 5%,pectin 5% and mixing between alginate and pectin.The best formula for sallaca ready-to-serve is pectin plus alginate 5% and stearic acid 0,25% it showed by the value of water activity(0,554)elongation percentage (53.33)tensile strength (122.744 kg.f) and water vapor transmition rate (484.41 g/persegi/24 hour).The physic and chemist property assays can be concluted that edible coating application with storage temperature 5 degree C could exted minimally processed salacca shelf life for 10 days.
(Production Technology Of Biodiesel From Jatropha Oil(Jatropha curcas L.) Alamsyah, Rizal
Warta Industri Hasil Pertanian Vol 23, No 01 (2006)
Publisher : Balai Besar Industri Agro

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Abstract

It is so far the world haevily depends on the petroleum oils to fulfill energy consumption such or automotives,industry,generators,heating, agricultural machineries and other energy needs.It was predicted that the world oils reserves will be exhausted in the next 17 years because of its nonrenewable characteristic.Many alternative energy resources have been employed to overcome energy crisis by a lot of countries in the world including Indonesia.Many eeforts have been made to anticipate the scarcity of petroleum oil.Recently,Indonesia and many other countries has develop biodisel which and chemically defined as a methyl ester derived from renewable resources such jatropha oil,palm oil,used frying oil,and other resources.Biodisel sometime addresed to also as FAME (Fatty Acids Methyl Ester)or VOME (Vegetable Oil Methyl Ester) to reccal its chemical origin.Comparing with petroleum diesel the use of bio-diesel has some benefits such as clean burning,renewable,nontoxic and biodegradable fuel.Bio-diesel can be used alone or in blends with petroleum-derived diesel.Basically bio-diesel is made through trans-esterification process with methanol.In lands availabity and technology point of view of bio diesel can produced for both industrial and rural area scale.Petroleum diesel consumption in Indonesia at the time being in around 150.000 MB.Unit now the deficid is fulfilled by import.Currently more than 1 millionton of vegetable oil methyl ester are being produced and used in the world as alternative fuel for engines and for heating.
(Identification and Analysis Of Competitiveness Of Marine Products Industry in Tegal Regency, Central Java) Sudibyo, Agus; Dwi Erlina, Mei; -, Winiarti
Warta Industri Hasil Pertanian Vol 23, No 01 (2006)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (7297.254 KB) | DOI: 10.32765/warta ihp.v23i01.2533

Abstract

Study on identification and analysis of competitiveness for the marine-fisheries product industry in Tegal regency,Central of Java has been conducted.The methods used of this study was using descriptive and system approach that included identification of marine fisheries potential,selection of potential commodities,determination of marine-fisheries based industry specially products and feasibility study on the development of those product.The process selecting potential commodities and determination of the marine-fisheries based industrycompetitiveness product were analysis by using Analytical Hierarchy Process(AHP)approach,while feasibility was analysis by using three econemic indicates in terms of B/C ratio,NPV and IRR.The results showed that based on the all criteria desigeneed in identification and selecting of the marine-fisheries based industry competitiveness products,it was indicated that the availability and economic value of raw material were the important factor in the evaluation of potential alternative commodity.Meanwhile,technology capability,value added,quality and continues supply of raw materials and market the marine-fisheries based industry specially products.Based on the adjustments of weighting and scoring to the various commodities and processing technologies resulted that salted-dried anchoy and boiled-salted scads were the most prospective marine-fisheries product that can be developed as specially product for Tegal regency.Financial analysis lso show that the two products were very feasible financially. 
(The Study on Use of Nonleaves and Tea Leaves as Functional Drinks) Solechan -; Enny Hawani Lubis; Dede Abdurahman
Warta Industri Hasil Pertanian Vol 23, No 01 (2006)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (4103.488 KB) | DOI: 10.32765/warta ihp.v23i01.2540

Abstract

Study on the use of functional tea made of nony (Morinda citrifolia)and tea (Camellia sinensis)leaves as functional drink had been conducted.The objective of this study is to obtain the best formula in producing in the most preferred drink.The study was conducted by making dried tea of nony and green tea leaves,followed by formulation step to produce ready to drink products in cup packaging.The composition ready drink product consist of dried nony leaves (100%) dried green tea leaves (100%) and mixture of dried nony and green tea leaves (1:1,1:2,2:1),with addition of sugar(13%),citric acid (0,5,1,0 and 1,5%),honey (2.0,4.0,and 6.0%),salt(0.01%)and addition of lychee,strawberry,and orange flavors.The sensory test showed that the best formulation was the mixtured of nony and green tea (1:1),contents of sugar 13%,citric acid was 0,5%,salt was 0.01%and small amount of strawbeery flavor.While chemical and microbiologycal analysis showed that it was in conformity with requirements in SNI 01-3143-1993 concerning tea drink in pack.Value of pH ranged between 3,52-3,66,sugar content was between 12,89-13,36% and TPC was smaller than 10 colonies/ml.Products kept storage for 8 weeks were still in good addition.

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