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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 2 Documents
 1 
Search results for , issue "Vol 23, No 02 (2006)" : 2 Documents clear
(Development of Extraction Technology and Formulation of Papain as a meat Tenderizer Junaidi, Lukman; Wijaya, Hendra; -, Mulhaqudin
Warta Industri Hasil Pertanian Vol 23, No 02 (2006)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32765/warta ihp.v23i02.2538

Abstract

A study of development of extraction technology and formulation of papain as ameat tenderizer has been conducted.The research was conducted to evaluate some factors that influence the enzime activity i.e. active agent (Na-metabisulfit,NaCl,and mixture of Na-metabisulfit with NaCl),the amount of activating agent compare to papaya latex (2x,3x,and 4x).Observation showed that papain processed using Na-metabisulfit gave better result than papain processed using NaCl,and mixture of Na-metabisulfitwith NaCl.The result of study also showed that the amount of activating agent than give better result was 2 times of papaya latex.The activating agent concentration chosen (0,5%and 0,7%)give no significance influence to the enzyme activity of papain.The study of papain formulation as a meat tenderizer showed that formulation II (papain 10%,NaCl 50%,NaHCO3 15%,Na-citrate 10%,starch 15%)gave better result than formulation I (papain 10%,NaCl 50%,sorbitol 40%)and single formulation of papain (no added material).
(Study on Extraction of Blue Colouring Telang's (Cliteria ternatea L.) And Its Characteristics) Tiurlan Farida Hutajulu; Aan Yulistia
Warta Industri Hasil Pertanian Vol 23, No 02 (2006)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32765/warta ihp.v23i02.2539

Abstract

This research is intended to study the type of extraction solvent and to characteristize the blue colour of telang's flowers as a food colouring material,using ethanol 10%,30%,50%,95%,atanol-acetic 1%,5%,10% and water for 24 hours,at room temperature.The characteristic of blue colour of telangs flower were analyzed with qualitative and quantitative analysis.The highest yield was 7.64%(by using)eatanol-acetic 10% solvent and the lowest yield was 4.75% by using water.The absorbance intensity of blue colouring with water solvent using chromameter were green and blue.Meanwhile for those by using etanol-asetat solvents were red and blue.The melting points of blue colouring was 54.1 degree C-55.0 degree C.It was obtained that in acidic solution (pH<4.5)the solution has red colour.In neutral solution (pH 7-8)the colour was blue and in basic solution (pH>9),it was greenish to colourless.The Rf points of blue colouring were 0.13;0.27;0.38;0.50 and 0.63 and those consist of delpyne 3,5 diglucose;delpydine-3glucose,malvidine-glucose and petunidine.The highest concentration of colour quantitative analysis was2320.39 ppm.The flavonoid and alkaloid result by using HPLC analysis was 6.56 ppm and 318.03 ppm.The analysis result of ca-oksalat and sulphur was 215.36 ppm

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