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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 10 Documents
 1 
Search results for , issue "Vol 25, No 01 (2008)" : 10 Documents clear
(The Effect Of Heat Application in Producing VCO and the Efficacy of Resulted VCO in Reducing Blood Glucose of Diabetes Mellitus Rat of Sprague Dawley) Supriatna, Dadang; Astawan, Made; Muchtadi, Deddy
Warta Industri Hasil Pertanian Vol 25, No 01 (2008)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (6801.009 KB)

Abstract

Virgin Covonut Oil (VCO) used to  be produced with various methods and each methods claims ait advantege especially in its lauric acid content. The objective of this research was to study the effect of heat application in producing VCO and the efficacy of result VCO in reducing blood glucose of diabetes mellitus (DM) rat of sprague Dawley. Three types of samples were used in the study, i.e., (1) VCO produced without heat application and (2) VCO producd with controlled heat application and (3) Ordinary coconut cooking oil produced with the application of severe heating as well as typical chemical tretment. Each sample was introduced orally to each group consisting of 5 rats. Other two groups consisting of 5 rats were also used as control, i.e., (1) negative control was of healty rat and (2) positive control was of DM rats. The animal study was conduced for 28 days and the observation was carried out on the amount of feed consumed, body weight and blood glucose. At the end of observation, all the rats were terminated and analysis was carried out on blood chorestrol level. This study revealed no significant different between VCO and Coconut Cooking Oil in body weight gain effect. The content of bioactive conpound of Lauric Acid in two types of VCO and Coconut Cooking Oil were also not significantly different. However, the VCO produced without heating showed the most significant effect in reducing blood glucose (corellation value of-0,99 and significant value at a a=1%). All the VCO samples were also not significant in affecting the level of total cholestrol, HDL, LDL, and triglyceide of blood serum of DM rat.
(Prediction of Vaporization Latent Heat of White and Black Pepper Beans (Piper Ningrum L.) for Drying Application) P. Manalu, Lamhot; Alamsyah, Rizal
Warta Industri Hasil Pertanian Vol 25, No 01 (2008)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (3760.143 KB)

Abstract

In most drying application the latent heat is determinaned by considering the evaporation of free water as given in the steam tables. The use of these data for latent heat, especialy with crop at a low moinsture content, present considerable error. The equalibrium moinsture data may be used as a basis for determining the latent heat. Experiment was carried out by drying pepper beans to remove its moinsture at some temperature levels (35,45,55 and 65.
(Making Bamboo Charcoal And Bamboo Vinegar With Phyrolization Process) G Pohan, H; Maman Rohaman, M
Warta Industri Hasil Pertanian Vol 25, No 01 (2008)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (4605.967 KB)

Abstract

To increase value added of bamboo, research of making charcoal and bamboo vinegar have been conducted by using of phyrolization process of varieties bamboo. The study was aimed to determine characteristics of phyrolization, charcoal and bamboo vinegar. The research result show that the phyrilization temperature for bamboo andong and  petung was between 650-680
(Additional Effects of Chitosan and Turmric Solution to Soup Noodle Quality) Alamsyah, Rizal; Susanti, Irma; Nurhayati, Lilis
Warta Industri Hasil Pertanian Vol 25, No 01 (2008)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (5178.891 KB)

Abstract

Soup noodle is one kind of the noodle that prevered by a lot of Indonesian people. Sunch noodle has short shelf life due to easiness for deterioration. The prolong the shelf life of this noodle, chemical ingredients are commonly used as formalin solution taht is harmful for humankind health. There are some alternatives of natural preservatities such chitosan and turmeric that can be treated to substitute the chemical preservatities. This study was devoted to investigate the effect of natural preservatives chitosan and turmeric sollution addition on soup noodle quality. The experiments use soup noodle which immerses into: 15ppm, 45ppm and 75 ppm of chitosan solution. 1% and 1.5% of turmeric solution. The analysis of quality of soup noodle were conducted in term of visual deterorietion, pH, moinsture content, totalized titration acid, total plate count (TPC), and opganoleptic tests. The experiment showed that soup noodle which were immersed into 15 ppm, 45 ppm, and 75 ppm of chitosan solution as well as into 1% and 1.5% of tumeric solution keep noodle good only for less then 24 hours. The soup noodle in the next 24 hours has a bad smell, acid condition, and TFC value is not eligible to the SNI standard that 1.0 x 10-6 coloni/g.
(The Utilization of Sodium Chloride (NaCI) and Phosphoric Acid (H3PO4) on Degguming Process to Refine Crude Patin Oil (Pangasius sp.) Lestari, Nami; Susanty, Arba; -, Kurniawaty
Warta Industri Hasil Pertanian Vol 25, No 01 (2008)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (4757.834 KB)

Abstract

The oil paten fish (pangasius sp.) is a by product of paten nugget processing. It contains fatty acid and other nutriens compounds utilized in food and pharmaceutical industries. Refining is needed to utilize the raw oil fish of patin. The aim of this research was to find out a refining technology of patin oil fish by trretment of degumming. The research used two trreatment of degumming using 2.5% of salt (NaCI) an 2.0% of phosphate acid (H2PO4). Both were neutralized with Sodium Hydroxide (NaOH) and bleached with actived carbon. The reslt showed that the more accurate technique to refine oil fish of patin was by degumming process using 2.5% of salt, neutralization with NaOH and bleaching with actived carbon. The testing of pure oil fish of patin resulted in a metting to the requirement of food and pharmaceutical industry
(The Effect Of Heat Application in Producing VCO and the Efficacy of Resulted VCO in Reducing Blood Glucose of Diabetes Mellitus Rat of Sprague Dawley) Dadang Supriatna; Made Astawan; Deddy Muchtadi
Warta Industri Hasil Pertanian Vol 25, No 01 (2008)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (6801.009 KB) | DOI: 10.32765/warta ihp.v25i01.2558

Abstract

Virgin Covonut Oil (VCO) used to  be produced with various methods and each methods claims ait advantege especially in its lauric acid content. The objective of this research was to study the effect of heat application in producing VCO and the efficacy of result VCO in reducing blood glucose of diabetes mellitus (DM) rat of sprague Dawley. Three types of samples were used in the study, i.e., (1) VCO produced without heat application and (2) VCO producd with controlled heat application and (3) Ordinary coconut cooking oil produced with the application of severe heating as well as typical chemical tretment. Each sample was introduced orally to each group consisting of 5 rats. Other two groups consisting of 5 rats were also used as control, i.e., (1) negative control was of healty rat and (2) positive control was of DM rats. The animal study was conduced for 28 days and the observation was carried out on the amount of feed consumed, body weight and blood glucose. At the end of observation, all the rats were terminated and analysis was carried out on blood chorestrol level. This study revealed no significant different between VCO and Coconut Cooking Oil in body weight gain effect. The content of bioactive conpound of Lauric Acid in two types of VCO and Coconut Cooking Oil were also not significantly different. However, the VCO produced without heating showed the most significant effect in reducing blood glucose (corellation value of-0,99 and significant value at a a=1%). All the VCO samples were also not significant in affecting the level of total cholestrol, HDL, LDL, and triglyceide of blood serum of DM rat.
(Prediction of Vaporization Latent Heat of White and Black Pepper Beans (Piper Ningrum L.) for Drying Application) Lamhot P. Manalu; Rizal Alamsyah
Warta Industri Hasil Pertanian Vol 25, No 01 (2008)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (3760.143 KB) | DOI: 10.32765/warta ihp.v25i01.2554

Abstract

In most drying application the latent heat is determinaned by considering the evaporation of free water as given in the steam tables. The use of these data for latent heat, especialy with crop at a low moinsture content, present considerable error. The equalibrium moinsture data may be used as a basis for determining the latent heat. Experiment was carried out by drying pepper beans to remove its moinsture at some temperature levels (35,45,55 and 65.
(Making Bamboo Charcoal And Bamboo Vinegar With Phyrolization Process) H G Pohan; M Maman Rohaman
Warta Industri Hasil Pertanian Vol 25, No 01 (2008)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (4605.967 KB) | DOI: 10.32765/warta ihp.v25i01.2555

Abstract

To increase value added of bamboo, research of making charcoal and bamboo vinegar have been conducted by using of phyrolization process of varieties bamboo. The study was aimed to determine characteristics of phyrolization, charcoal and bamboo vinegar. The research result show that the phyrilization temperature for bamboo andong and  petung was between 650-680
(Additional Effects of Chitosan and Turmric Solution to Soup Noodle Quality) Alamsyah, Rizal; Susanti, Irma; Nurhayati, Lilis
Warta Industri Hasil Pertanian Vol 25, No 01 (2008)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (5178.891 KB) | DOI: 10.32765/warta ihp.v25i01.2556

Abstract

Soup noodle is one kind of the noodle that prevered by a lot of Indonesian people. Sunch noodle has short shelf life due to easiness for deterioration. The prolong the shelf life of this noodle, chemical ingredients are commonly used as formalin solution taht is harmful for humankind health. There are some alternatives of natural preservatities such chitosan and turmeric that can be treated to substitute the chemical preservatities. This study was devoted to investigate the effect of natural preservatives chitosan and turmeric sollution addition on soup noodle quality. The experiments use soup noodle which immerses into: 15ppm, 45ppm and 75 ppm of chitosan solution. 1% and 1.5% of turmeric solution. The analysis of quality of soup noodle were conducted in term of visual deterorietion, pH, moinsture content, totalized titration acid, total plate count (TPC), and opganoleptic tests. The experiment showed that soup noodle which were immersed into 15 ppm, 45 ppm, and 75 ppm of chitosan solution as well as into 1% and 1.5% of tumeric solution keep noodle good only for less then 24 hours. The soup noodle in the next 24 hours has a bad smell, acid condition, and TFC value is not eligible to the SNI standard that 1.0 x 10-6 coloni/g.
(The Utilization of Sodium Chloride (NaCI) and Phosphoric Acid (H3PO4) on Degguming Process to Refine Crude Patin Oil (Pangasius sp.) Nami Lestari; Arba Susanty; Kurniawaty -
Warta Industri Hasil Pertanian Vol 25, No 01 (2008)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (4757.834 KB) | DOI: 10.32765/warta ihp.v25i01.2557

Abstract

The oil paten fish (pangasius sp.) is a by product of paten nugget processing. It contains fatty acid and other nutriens compounds utilized in food and pharmaceutical industries. Refining is needed to utilize the raw oil fish of patin. The aim of this research was to find out a refining technology of patin oil fish by trretment of degumming. The research used two trreatment of degumming using 2.5% of salt (NaCI) an 2.0% of phosphate acid (H2PO4). Both were neutralized with Sodium Hydroxide (NaOH) and bleached with actived carbon. The reslt showed that the more accurate technique to refine oil fish of patin was by degumming process using 2.5% of salt, neutralization with NaOH and bleaching with actived carbon. The testing of pure oil fish of patin resulted in a metting to the requirement of food and pharmaceutical industry

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