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Warta IHP (Warta Industri Hasil Pertanian)

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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.

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Articles 10 Documents

Search results for , issue "Vol 25, No 02 (2008)" : 10 Documents clear

(Natural Flavor: Production, Sources, Isolation and Recovery Techniques) Junaidi, Lukman
Warta Industri Hasil Pertanian Vol 25, No 02 (2008)
Publisher : Balai Besar Industri Agro

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A flavor is a substance which may be a single chemical entity, or a blend of chemicals of natural or synthetic origin whose primary purpose is to provide all or part of the particular flavor effect to any food or other product take in the mouth. A vast array of compounds may be responsible for the aroma of the food products, such as alcohols,aldehydes, eesters,dicarbonyls, short to medium-chain free fatty acids, methyls ketones, lactones, phenolic compounds.At present, due to the high cost or lack of availability of natural flavor extracts, most commercial flavorants are chemically synthesized, mostly from petroleum-derived precursors. Because chemical synthesis often uses environmentally unfreiendly production processes, it is desirable to switch to bioproduction, including the extraction from natural source, de novo microbial process (fermentation ), and bioconversion of natural precursos using micro-organisms or isolated enzymes.Natural flavour compounds usually exist at very low concentratiuons. To recover the flavour compounds at a purity of interest for practicial applications , flash distillation and adsorption are being used degradation as wellas high energy cosumption. These challenges inspire and encourage the development of a safer and more economical separation technique, such as: pervaporation techniques, head-space techniques, and supercritical fluid extraction.The scope of this paper covers the development in the bioflavor production, sources, isolation and recovery techniques.This paper is aimed at providing the information related on natural flavor issue which can be used as an additional information to the researcher on the natural falvor industry.

(Study on effect of Delignification and Fermentation of Clove Stem on the Yield and its Oil Quality) Sudibyo, Agus; Astuti, Juli
Warta Industri Hasil Pertanian Vol 25, No 02 (2008)
Publisher : Balai Besar Industri Agro

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The aim of this study was to determine the effect of clove stem preparation (delignification and fermentation) on the yield and quality of clove stem oil. The clove stem (Syzigium aromaticum, L) were obtained from Institute for Research and Development of Medical Plants and Spice, Bogor meanwhile Trichoderma vired mold was taken form Center for Research and Development of Biology, Indonesia Institute of Scince (LIPI) Bogor. It was dried until maximum moisture content of 12 %. Expriment was conducted in ywo replications base on these treatments, i.e. delignification temperature (60C, 80C) and fermentation time (2,4,6 and 8 dayas). Sodium hydroxide solution (NaOH 0.5%)was used for delignification. The ditillation process was conducted at 100-2C during 6 hours and ambient pressure condition. The clove stem oil quality were analyzed for the yield, specific gravity at 25C, rotary index and eugenol content. The results showed that increased of fermentation time was followed by decreased of the clove stem oil quality parameter. It was indicated that the best treatment in term of the yield and quality which about 5.62 % (w/w), specific gravity 1.074, rotary index 1.545 and eugenol content 95.4% was that treating clove stem with delignification at 60C and fermentation time for 6 day. The clove stem oil produced using treatment of fermentation time were in the range of physico-chemical quality standardof clove oil given by SNI no 06-2387-1998

(The Process of Pyrolization Bamboo Throuugh Direct Combustion by using Fire Brick Kiln) Pohan, H.G; Maman Rohaman, M
Warta Industri Hasil Pertanian Vol 25, No 02 (2008)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (5256.713 KB)

The study on effect of bamboo variety and pyrolization through direct combustion using a fire brick klin model wquiped with a condenser to produce charcoal and vinegar has been carried out. The observation was conducted on the time and temperature profile of pyrolization process, yield of charcoal and its collected vinegar. The resulted charcoal and its liquor were subjected to further analysis, i.e. ash content, volatile matter at 950C, fixed carbon content, and calorific value for the charcoal and the pH, organic subtances profile for the liquor. The study revealed that the yield of charcoal was varied from the lowest 8. 07 % (wb) of Bamboo Petung and the highest of 20.81% (wb)i.e., of Bamboo Andong. The ash content of charcoal was varied from 5.01 to 6.8% (wb). The volatile matter at 950C was varied from 17.47 to 33.96% (wb) whereas the fixed carbon content was ranged from 5237 to 6637 cal/g. The electrica! conductivity was ranged from 8 - >9 , degree of crystallite between 10,45 and 14,51 % and surface area was ranged from 41,9 to 118,5 cm/g. it is also revealed yhat the yield of the Bamboo vinegar was varied from 6,52 - 17,26 % (wb) with pH varied from 3.75 to 4.01. The content of organic compounds found in liquor was varied i.e,. 19 compounds found in the liquor of Bamboo Andong, with dominant compound of tricyclo(2.2.2.1.0(2,6)heptene, 1,7 -dimetyhl-7-(4-methyl-3-penthyl)-(CAS)Si which comprised to 29.69 %, 29 compounds in liquor of Bamboo Petung with dominant compound of Acetic acid (CAS) Ethylic acid which comprised to 40.66 %, 13 compounds in liquor of Bamboo Ampel with domonant compounds of 2,6,10,14,18,22-Tetracosahexaene, 2,6,10,15,19,23,-hexamethyl- (CAS) Squ which comprised to 73.38 %; 39 compounds in liquor of bamboo Tali with dominant compound of cyclohexanon, 2-Isobutyl which comprised to 18.64% and 64 compounds was detected in liqour of bamboo Hitam domonant compounds of 2,3-dihydro-Ben zofuran which comprised to 11.53 %

(The Influence of Extraction Temperature Treatment on Cocoa Butter Quality Characteristics) Junaidi, Lukman; Sudibyo, Agus; F.Hutajulu, Tiurlan; Abdurahman, Dede
Warta Industri Hasil Pertanian Vol 25, No 02 (2008)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (5326.942 KB)

Research on the influence of Extraction Temperature Treatment on Cocoa Butter Quality Characteristics gas been conducted. The study was focused on the effect of treatment of the extraction temperature range when conducted hydraulic pressing on cocoa nibs. The variation of temperature range was chosen at: 40-50C: 50-60C: 60-70C: 70-80C: 80-90C. The research showed that treatment of extraction temperature level give an influence on the cocoa butter quality characteristics e.g: moisture content, FFA, sapnification value, iodine number and refrective index. The results showed that moisture content of cocoa butter extracted decrease with increasing of ectraction temperature, while FFA, saponification value, iodine number and refractive index increase with increasing of extraction temperature.The treatment of extraction temperature level also give influence on the proportion of fatty acid type (saturated fatty acid and unsaturated fatty acid) on coca butter. The proportion of total unsaturated fatty acids tend to decrease with increasing of extraction temperature. On the other hand the proportion of total saturated fatty acids and yield of extraction tend to increase with increasing of eextraction temperature.

(Indentification of Phenol and Delphinidine in the Telangâs flower (Clitoria ternatea L.) and its effectivity to staphylococcus aureus as Eyes Bacterial Deseases) Farida Hutajulu, Tiurlan; Sari, Rahma; -, Djumarman
Warta Industri Hasil Pertanian Vol 25, No 02 (2008)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (4824.265 KB)

Triglicoside, phenol and delphinidine are compounds, which is found in the telangs flower(Clitoria ternateaL.) Telangs flower usually used by the local people as traditional medicinal plant for eyes conjungtivitis desease caused by Staphylococcus aureus bacteria. The aim of the study is to know the effectivity of telangs flower on conjungtivitis. The preparate of the extracts was prepared by maseration of 1,3 and 5%of telangs flower using 100ml aquabidest for 24 hours. The extract was then freeze dried at-15C. The extract obtained was analised by Thin layer chromatography (TLC) using two types of eluentÂ (butanol: asetic acid: water = 4: 4: 2) and eluent (chioroform: methanol =9:1).The spots were obserbed visually under ultraviolet ray at 254 nm and the spots were scrape of, then disolve in 10ml of aquabidest. The extract then tested by Staphylococcus aureus bacteria using the paper diffusion method. The results show that the extract of telangs flower 1% contains 0.014% of delphinide, 0.020% phenol, and 3% extract were 0.016% of delphinidine, 0.022% phenol, and 5% extract were 0.017% of delphinedine, and 0.026% of phenol. The phenol compound 0.026%showed an inhibition areas of 0.87mm as antibacterial while delphinedine is just a blue pigment of telangs flower.

(Natural Flavor: Production, Sources, Isolation and Recovery Techniques) Lukman Junaidi
Warta Industri Hasil Pertanian Vol 25, No 02 (2008)
Publisher : Balai Besar Industri Agro

(Study on effect of Delignification and Fermentation of Clove Stem on the Yield and its Oil Quality) Agus Sudibyo; Juli Astuti
Warta Industri Hasil Pertanian Vol 25, No 02 (2008)
Publisher : Balai Besar Industri Agro

The aim of this study was to determine the effect of clove stem preparation (delignification and fermentation) on the yield and quality of clove stem oil. The clove stem (Syzigium aromaticum, L) were obtained from Institute for Research and Development of Medical Plants and Spice, Bogor meanwhile Trichoderma vired mold was taken form Center for Research and Development of Biology, Indonesia Institute of Scince (LIPI) Bogor. It was dried until maximum moisture content of 12 %. Expriment was conducted in ywo replications base on these treatments, i.e. delignification temperature (60'C, 80'C) and fermentation time (2,4,6 and 8 dayas). Sodium hydroxide solution (NaOH 0.5%)was used for delignification. The ditillation process was conducted at 100'-2'C during 6 hours and ambient pressure condition. The clove stem oil quality were analyzed for the yield, specific gravity at 25'C, rotary index and eugenol content. The results showed that increased of fermentation time was followed by decreased of the clove stem oil quality parameter. It was indicated that the best treatment in term of the yield and quality which about 5.62 % (w/w), specific gravity 1.074, rotary index 1.545 and eugenol content 95.4% was that treating clove stem with delignification at 60'C and fermentation time for 6 day. The clove stem oil produced using treatment of fermentation time were in the range of physico-chemical quality standardof clove oil given by SNI no 06-2387-1998

(The Process of Pyrolization Bamboo Throuugh Direct Combustion by using Fire Brick Kiln) H.G Pohan; M Maman Rohaman
Warta Industri Hasil Pertanian Vol 25, No 02 (2008)
Publisher : Balai Besar Industri Agro

The study on effect of bamboo variety and pyrolization through direct combustion using a fire brick klin model wquiped with a condenser to produce charcoal and vinegar has been carried out. The observation was conducted on the time and temperature profile of pyrolization process, yield of charcoal and its collected vinegar. The resulted charcoal and its liquor were subjected to further analysis, i.e. ash content, volatile matter at 950'C, fixed carbon content, and calorific value for the charcoal and the pH, organic subtances profile for the liquor. The study revealed that the yield of charcoal was varied from the lowest 8. 07 % (wb) of Bamboo Petung and the highest of 20.81% (wb)i.e., of Bamboo Andong. The ash content of charcoal was varied from 5.01 to 6.8% (wb). The volatile matter at 950'C was varied from 17.47 to 33.96% (wb) whereas the fixed carbon content was ranged from 5237 to 6637 cal/g. The electrica! conductivity was ranged from 8 - >9 , degree of crystallite between 10,45 and 14,51 % and surface area was ranged from 41,9 to 118,5 cm/g. it is also revealed yhat the yield of the Bamboo vinegar was varied from 6,52 - 17,26 % (wb) with pH varied from 3.75 to 4.01. The content of organic compounds found in liquor was varied i.e,. 19 compounds found in the liquor of Bamboo Andong, with dominant compound of tricyclo(2.2.2.1.0(2,6)heptene, 1,7 -dimetyhl-7-(4-methyl-3-penthyl)-(CAS)Si which comprised to 29.69 %, 29 compounds in liquor of Bamboo Petung with dominant compound of Acetic acid (CAS) Ethylic acid which comprised to 40.66 %, 13 compounds in liquor of Bamboo Ampel with domonant compounds of 2,6,10,14,18,22-Tetracosahexaene, 2,6,10,15,19,23,-hexamethyl- (CAS) Squ which comprised to 73.38 %; 39 compounds in liquor of bamboo Tali with dominant compound of cyclohexanon, 2-Isobutyl which comprised to 18.64% and 64 compounds was detected in liqour of bamboo Hitam domonant compounds of 2,3-dihydro-Ben zofuran which comprised to 11.53 %

(The Influence of Extraction Temperature Treatment on Cocoa Butter Quality Characteristics) Lukman Junaidi; Agus Sudibyo; Tiurlan F.Hutajulu; Dede Abdurahman
Warta Industri Hasil Pertanian Vol 25, No 02 (2008)
Publisher : Balai Besar Industri Agro

Research on the influence of Extraction Temperature Treatment on Cocoa Butter Quality Characteristics gas been conducted. The study was focused on the effect of treatment of the extraction temperature range when conducted hydraulic pressing on cocoa nibs. The variation of temperature range was chosen at: 40'-50'C: 50'-60'C: 60'-70'C: 70'-80'C: 80'-90'C. The research showed that treatment of extraction temperature level give an influence on the cocoa butter quality characteristics e.g: moisture content, FFA, sapnification value, iodine number and refrective index. The results showed that moisture content of cocoa butter extracted decrease with increasing of ectraction temperature, while FFA, saponification value, iodine number and refractive index increase with increasing of extraction temperature.The treatment of extraction temperature level also give influence on the proportion of fatty acid type (saturated fatty acid and unsaturated fatty acid) on coca butter. The proportion of total unsaturated fatty acids tend to decrease with increasing of extraction temperature. On the other hand the proportion of total saturated fatty acids and yield of extraction tend to increase with increasing of eextraction temperature.

(Indentification of Phenol and Delphinidine in the Telang’s flower (Clitoria ternatea L.) and its effectivity to staphylococcus aureus as Eyes Bacterial Deseases) Tiurlan Farida Hutajulu; Rahma Sari; Djumarman -
Warta Industri Hasil Pertanian Vol 25, No 02 (2008)
Publisher : Balai Besar Industri Agro

Triglicoside, phenol and delphinidine are compounds, which is found in the telangs flower(Clitoria ternateaL.) Telangs flower usually used by the local people as traditional medicinal plant for eyes conjungtivitis desease caused by Staphylococcus aureus bacteria. The aim of the study is to know the effectivity of telangs flower on conjungtivitis. The preparate of the extracts was prepared by maseration of 1,3 and 5%of telangs flower using 100ml aquabidest for 24 hours. The extract was then freeze dried at-15'C. The extract obtained was analised by Thin layer chromatography (TLC) using two types of eluent (butanol: asetic acid: water = 4: 4: 2) and eluent (chioroform: methanol =9:1).The spots were obserbed visually under ultraviolet ray at 254 nm and the spots were scrape of, then disolve in 10ml of aquabidest. The extract then tested by Staphylococcus aureus bacteria using the paper diffusion method. The results show that the extract of telangs flower 1% contains 0.014% of delphinide, 0.020% phenol, and 3% extract were 0.016% of delphinidine, 0.022% phenol, and 5% extract were 0.017% of delphinedine, and 0.026% of phenol. The phenol compound 0.026%showed an inhibition areas of 0.87mm as antibacterial while delphinedine is just a blue pigment of telangs flower.

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