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INDONESIA
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 14 Documents
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Search results for , issue "Vol 27, No 01 (2010)" : 14 Documents clear
(Shelf-life Prediction of Instant Coffee Using an Accelerated Storage Study with Arrhenius Kinetics Model) Agus Sudibyo; Tiurlan F. Hutajulu; Setyadjit -
Warta Industri Hasil Pertanian Vol 27, No 01 (2010)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (8064.182 KB) | DOI: 10.32765/warta ihp.v27i01.2604

Abstract

Instant coffee is one of Indonesia's processed food product, that can be easily undergo a reduction in quality caused by adsorb of moisture. Nowadays, consumers demand products with good appearance, texture, taste and flavor whilst keeping their nutritional value. In order to meet consumers expectations for high-quality products, food industries must be conducted shelf-life studies that many times include the assessment of several analytical and sensory properties. Shelf-life dating using arrhenius method is one of an accelerated shelf-life test. The purpose of this study were to observe initial instant coffee characteristics, to observe the changes of quality during storage, to determine the quality critical point parameter for the product and the prediction of shelf-life of the product using arrhenius kinetics  method based on its quality control parameters. In the present study it was found that during storage of the product, moisture content and brightness level color value of the product aroma have decreased; and sensory evaluation based on volatile reducing substance (VRS) value and boiled coffee aroma. Critical parameter for this study is moisture content with the value of critical point for moisture content is 17.98%. Calculation based on Arrhenius kinetics equation at 30oC, RH 70% revealed a present of shelf-life for 588 days, at 45oC & RH 70% revealed a present of shelf-life for 398 days, and at 50oC & RH 70% revealed to make present of shelf-life for 352 days.
(Resistant Starch (RS) : Formation, Preparation, and Its Physiological Effects) Yuliasri Ramadhani Meutia
Warta Industri Hasil Pertanian Vol 27, No 01 (2010)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (8240.16 KB) | DOI: 10.32765/warta ihp.v27i01.2611

Abstract

Resistant starch (resistant starch - RS) is one kind of starch which resistant to amylase enzyme activity. The interesting thing of this starch is the RS that can be used as source of dietary fiber, and it has several advantages compared with traditional dietary fiber in their application in various food product, such as it can be applied as a texture modifier in baked products as well as a crisping agent. RS can be prepared through heat treatment, enzyme treatment, the combination of heat and enzyme treatment, as well as by chemical treatment using distarch phosphat ester compounds. Along with increasing public attention to health, RS plays important role as functional foods, acts as a component of dietary fiber, prebiotic, preventing colon cancer, and has a hypoglycemic effect, as well as hipocholesterolemic effect.
(Study for production of Acetylated Pectin as raw material for Bioplastic Films) Rienoviar -; Suminar Setiati Achmadi
Warta Industri Hasil Pertanian Vol 27, No 01 (2010)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (5216.009 KB) | DOI: 10.32765/warta ihp.v27i01.2607

Abstract

The study was aim at obtaining the optimal acetylation and activation time for obtaining water insoluble acetylated pectin which would be used for bioplastic material. The activation time for swelling of pectin were 120, 180, and 240 minutes, meanwhile the acetylation time were 60, 90, and 120 minutes. The experiment revealed that the activation time of 180 minutes and acetylation time of 120, 180, and 240 minutes, meanwhile the acetlylation time were of 60, 90, and 120 minutes. The experiment revealed that the activation time of 180 minutes and acetylation time 120 minute, produced water insoluble (hydrophobic) material were diluted in dimethly sulfoxide, and the highest actyl subsitution was 62.9% (wb). Infrared spectrospic analysis indicated that the absoption band of pectin and the acetylated pectin were different at wave number 1743 cm1 of which the ester group of the material can be detected. The analysis of pectin acetate structure by stereophotomicroscope revealed that the highest surface density was resulted from activation time and acetylation time of 120 minutes. Moreover, the best result of the bioplastic sheet of pectin acetate was produced by using pressure of 100 Psi at temperature of 100oC for 5 minutes pressure.
(The Production of Fresh and Healthy Sugar Cane Juice) Zarlis M.S.
Warta Industri Hasil Pertanian Vol 27, No 01 (2010)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (7697.967 KB) | DOI: 10.32765/warta ihp.v27i01.2608

Abstract

Research on the production of fresh and healthy sugar cane been conducted. the purpose of this study is to find out such of the simple technology which can be used for additional materials that wealthy to pure impurities of sugar cane, in order to produced special sugar cane juice, natural color, most of the consumers like to, and keeping for a long time. the implementation of this research by giving additional ascorbic acid :0%, 0,05%, 0,10%, and 0,15%, egg albumin floculant (2 eggs for each sugar cane juice per liter); sterilization at 70oC, filtration, pasterurilization at 121oC during 5 minutes, storage in room and cold chamber temperature. The result of the optimal research shows that the process of this study which gives 0,10% ascorbic acid as the additional assence, bright yellowish color, specific taste of fresh sugar cane that to be fond of panelist; pH 5.11; ascorbic acid content 51.8 mg/100 ml; sugar content 16.6%; turbidity 11.08 FTV; color 8,07 Pt. Co; metals pollution (Pb,Cu and Zn) with microbiologis pollution (ALT,coliform and yeast/mold) are fulfill the standard grade of drink. It,s still in good and worthy for more than one (1) year in the cold chamber/refrigerator and of course 2.5 months in the room storage.The implementation of this research can be aplicated in the small scale of industry.

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