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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 27, No 02 (2010)" : 10 Documents clear
(Research on effectiveness of Production of Palm Oil Biodiesel using Static-Mixer Reactor) Alamsyah, Rizal; Junaidi, Lukman; Hawani Lubis, Enny
Warta Industri Hasil Pertanian Vol 27, No 02 (2010)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Research on Effectivenes of Production of Palm Oil Biodiesel Using Static-Mixer Reactor has been conducted. The aim of research was to evaluate the faster and more effective of production process of biodiesel compare to the existing conventional mehod using blade-agitator. The production method investigated was related to application of Static-Mixer Reactor in the biodiesel production. The results show that application of Static-Mixer Reactor ij the biodiesel production give the faster trans-esterification reaction speed in producing Fatty Acid Methyl Ester/FAME compare to blade-agitator reactor. To produce FAME 96,5% as required in SNI Biodiesel (SNI 04-7182-2006), Static-Mixer Reactor only needs 15, 10, dan 5 minutes for temperature 50, 69 and 70 C .  while blade-Mixer Reactor also could produce biodiesel with the viscosity and acid value better than biodiesel which produced by blade-agiitator reactor. The resultd also show that application of static mixer could produce biodiesel that meet the requirements of Indonesia Nasional Standar for Biodiesel (SNI) 04-7182-2006. These could be seen in the quality parameters related to acid value, glycerol total, viscocity, water content, and density.
(Study on Green Tea Instant Processing with Kweni Fruit Flavor Extract (Mangifera odorata, Grift) Using Spray Drying) Sudibyo, Agus; -, Setyajid; Sukiman, Maman
Warta Industri Hasil Pertanian Vol 27, No 02 (2010)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Study of green tea instant processing with flavor of kweni fruit (Mangifera odorata Grift) using spray drying has been conducted. The objectives of this research were to obtain green tea instant with flavor of kweni fruit as product diversification of green tea and observe the effect of addition of kweni fruit extracted and Arabic gum to maltodextrin ratio toward the quality of green tea instant product. they were two  stages of this research, i.e. the previous study and finally the main study. The previous study were ; (1) chemical properties analysis from green tea and kweni fruit including water content, volatile reducing substance (VRS) value, ash content, tannin and catechin, and microorganism contamination in terms of total plate count and colifrom bacteriae; (2) Determination the best condition for green tea extraction and (3) Determination the optimal condition for kweni fruit extraction. Green tea of grade III was extracted using hot water in 90 derajat C during 5, 8 and 11 minutes with green tea and hot water ratio at 10 : 100, 15 :100 and 20 g : 100 ml; while kweni fruit was extracted using etanol 90% concentration during 15, 30, 45 minutes with kweni fruit to etanol ration at 100 : 100, 100 : 200 and 200 g : 100 ml). The main study were green tea processing and product quality evaluation including the yield, water content, VRS value, ash content, tannin content and solution ability and sensory analysis of green tea instant product using hedonic test. The result showed that the addition of flavor extract from kweni fruit in producing green tea instant has given significantly effect to the  value of yield, VRS and ash content; however Arabic gum has given signicantly effet to the VRS vale. Generally, organoleptic evaluation showed that panelis more like the taste, aroma and color of the product. The best green tea instant product wih flavor extracted from kweni fruit was obtained from A1B3 treatmnet (Arabic gum to maltodextrin ratio at 9 : 1 and kweni fruit extract concentration 20%) with the yield 7.64% water content 7.14, VRS 7.25 meq/g, ash content 8.72% , tannin conten 8.96% and salvation 89.47%.
(Coleus amboinicus Lour) (Techno Economic Analysis of Production Unit of Torbangun (Coleus amboinicus Lour) Extraxt Powder) Junaidi, Lukman; F. Hutajulu, Tiurlan; Supriatna, Dadang; -, Subagja; Sapto Hartanto, Eddy
Warta Industri Hasil Pertanian Vol 27, No 02 (2010)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (7801.278 KB)

Abstract

Torbangun leaves could be extraxted to produce powder whice could be used as a raw material for nutraceutical or medicenal industri. techno economic analysis was conducted to evaluate the financial viability of the production unit of torbangun extract powder. the results of analisis showed that the production unit of torbangun extract powder was very feasible financially. based on the techno economic analysis, the production unit of torbangun extract powder resulted the net present value (NPV) i.e. Rp 650.170.746, internal rate of return (IRR) i.e.36,73% and pay back period i.e. 2,72 years. the break oven point of the production unit of torbangun extract powder was Rp 242.979.681 per year and the based price was Rp 355.239 per kg. the sensitivity analysis showed that the viability of the production unit o torbangun extract powder was very sensitive to the changes in the raw material cost,product price,and yield of the process. on the other hand the changes in the investment cost, electricity, and and working days,ware not sensitive to the viability of production unit of torbangun extract powder.
(The Effect of Cultur Supplement Mixing on Cocoa Beans Fermentation Period) Yumas, Medan; Thamrin, Imran
Warta Industri Hasil Pertanian Vol 27, No 02 (2010)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

The research of mixing culture supplement on cocoa beans fermentation period has been conducted. The aim of this research is to know the effect of composite culture additive fermented period. The variable in this treatment covered are temperature, acidity, poliphenol, reduction sugar, fermentation index, and sensoric test. The process of fermentation was used to cocoa bean natural incubated. Cocoa bean was added with mixing culture (Saccharomyces cerevisiae Lactobacillus casei, Acetobacter aceti and Bacillus subtilis) in water (nutrient broth). This treatment as well as was compare with natural fermentation and fermentated process through the activator adding. The period of fermentation are2,3,4,5 and 7 days. The research result shown that the optimum of period fermented was found in three days on treatment mixing culture supplement with fermentation index i.e. 1.0704, optimum temperature i.e. 49 derajat C, acidity i.e. 5.25, poliphenol i.e. 2.52% and reduction sugar i.e. 4.13%.
(The Role of Chocolate as healthy Food products and Its Possibility Product Development as Functional Food in the Food Industry) Sudibyo, Agus
Warta Industri Hasil Pertanian Vol 27, No 02 (2010)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (10179.953 KB)

Abstract

Cocoa-derivatives (cocoa powder,chocolate,cocoa related products) have been known for hundred of years. these products were consumed all over the world and were largely studied due to their significant content of phytochemicals (procyanidin,flavonoids,catechin,epicaechin)with great healt effects.recent scientific articels showed that the high quality and quantity of antioxidants and chocolate and the flavonoids content in cocoa are able to reduce the number of radicals in the body that contribute to medical problems,such as cardiovascular diseases and cancer. they can also act as anti-aging. the objectives of this paper are:(1) to prepare a scientific information for scientists and researchers in exploration on R&d of food products diversification based on cacao as health food;(2)to prepare an information for R&D institutions in developing more comprehensive understading of intractions that occur among cocoa derived foods,medicines and dietary supplement;and(3)to prepare an information for society to increase their interest in cocoa and chocolate consume with better understanding of theirs benefits and weakness as health food product.this article studied a brife review of the potential strength of cocoa and chocolate and its effects on healts and the weakness of cocoa and chocolate products as health food products,also its possibility product development as functional food in the food industry.
(Research on effectiveness of Production of Palm Oil Biodiesel using Static-Mixer Reactor) Rizal Alamsyah; Lukman Junaidi; Enny Hawani Lubis
Warta Industri Hasil Pertanian Vol 27, No 02 (2010)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32765/warta ihp.v27i02.2614

Abstract

Research on Effectivenes of Production of Palm Oil Biodiesel Using Static-Mixer Reactor has been conducted. The aim of research was to evaluate the faster and more effective of production process of biodiesel compare to the existing conventional mehod using blade-agitator. The production method investigated was related to application of Static-Mixer Reactor in the biodiesel production. The results show that application of Static-Mixer Reactor ij the biodiesel production give the faster trans-esterification reaction speed in producing Fatty Acid Methyl Ester/FAME compare to blade-agitator reactor. To produce FAME 96,5% as required in SNI Biodiesel (SNI 04-7182-2006), Static-Mixer Reactor only needs 15, 10, dan 5 minutes for temperature 50, 69 and 70 C .  while blade-Mixer Reactor also could produce biodiesel with the viscosity and acid value better than biodiesel which produced by blade-agiitator reactor. The resultd also show that application of static mixer could produce biodiesel that meet the requirements of Indonesia Nasional Standar for Biodiesel (SNI) 04-7182-2006. These could be seen in the quality parameters related to acid value, glycerol total, viscocity, water content, and density.
(Study on Green Tea Instant Processing with Kweni Fruit Flavor Extract (Mangifera odorata, Grift) Using Spray Drying) Agus Sudibyo; Setyajid -; Maman Sukiman
Warta Industri Hasil Pertanian Vol 27, No 02 (2010)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32765/warta ihp.v27i02.2616

Abstract

Study of green tea instant processing with flavor of kweni fruit (Mangifera odorata Grift) using spray drying has been conducted. The objectives of this research were to obtain green tea instant with flavor of kweni fruit as product diversification of green tea and observe the effect of addition of kweni fruit extracted and Arabic gum to maltodextrin ratio toward the quality of green tea instant product. they were two  stages of this research, i.e. the previous study and finally the main study. The previous study were ; (1) chemical properties analysis from green tea and kweni fruit including water content, volatile reducing substance (VRS) value, ash content, tannin and catechin, and microorganism contamination in terms of total plate count and colifrom bacteriae; (2) Determination the best condition for green tea extraction and (3) Determination the optimal condition for kweni fruit extraction. Green tea of grade III was extracted using hot water in 90 derajat C during 5, 8 and 11 minutes with green tea and hot water ratio at 10 : 100, 15 :100 and 20 g : 100 ml; while kweni fruit was extracted using etanol 90% concentration during 15, 30, 45 minutes with kweni fruit to etanol ration at 100 : 100, 100 : 200 and 200 g : 100 ml). The main study were green tea processing and product quality evaluation including the yield, water content, VRS value, ash content, tannin content and solution ability and sensory analysis of green tea instant product using hedonic test. The result showed that the addition of flavor extract from kweni fruit in producing green tea instant has given significantly effect to the  value of yield, VRS and ash content; however Arabic gum has given signicantly effet to the VRS vale. Generally, organoleptic evaluation showed that panelis more like the taste, aroma and color of the product. The best green tea instant product wih flavor extracted from kweni fruit was obtained from A1B3 treatmnet (Arabic gum to maltodextrin ratio at 9 : 1 and kweni fruit extract concentration 20%) with the yield 7.64% water content 7.14, VRS 7.25 meq/g, ash content 8.72% , tannin conten 8.96% and salvation 89.47%.
(Coleus amboinicus Lour) (Techno Economic Analysis of Production Unit of Torbangun (Coleus amboinicus Lour) Extraxt Powder) Lukman Junaidi; Tiurlan F. Hutajulu; Dadang Supriatna; Subagja -; Eddy Sapto Hartanto
Warta Industri Hasil Pertanian Vol 27, No 02 (2010)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (7801.278 KB) | DOI: 10.32765/warta ihp.v27i02.2617

Abstract

Torbangun leaves could be extraxted to produce powder whice could be used as a raw material for nutraceutical or medicenal industri. techno economic analysis was conducted to evaluate the financial viability of the production unit of torbangun extract powder. the results of analisis showed that the production unit of torbangun extract powder was very feasible financially. based on the techno economic analysis, the production unit of torbangun extract powder resulted the net present value (NPV) i.e. Rp 650.170.746, internal rate of return (IRR) i.e.36,73% and pay back period i.e. 2,72 years. the break oven point of the production unit of torbangun extract powder was Rp 242.979.681 per year and the based price was Rp 355.239 per kg. the sensitivity analysis showed that the viability of the production unit o torbangun extract powder was very sensitive to the changes in the raw material cost,product price,and yield of the process. on the other hand the changes in the investment cost, electricity, and and working days,ware not sensitive to the viability of production unit of torbangun extract powder.
(The Effect of Cultur Supplement Mixing on Cocoa Beans Fermentation Period) Medan Yumas; Imran Thamrin
Warta Industri Hasil Pertanian Vol 27, No 02 (2010)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32765/warta ihp.v27i02.2613

Abstract

The research of mixing culture supplement on cocoa beans fermentation period has been conducted. The aim of this research is to know the effect of composite culture additive fermented period. The variable in this treatment covered are temperature, acidity, poliphenol, reduction sugar, fermentation index, and sensoric test. The process of fermentation was used to cocoa bean natural incubated. Cocoa bean was added with mixing culture (Saccharomyces cerevisiae Lactobacillus casei, Acetobacter aceti and Bacillus subtilis) in water (nutrient broth). This treatment as well as was compare with natural fermentation and fermentated process through the activator adding. The period of fermentation are2,3,4,5 and 7 days. The research result shown that the optimum of period fermented was found in three days on treatment mixing culture supplement with fermentation index i.e. 1.0704, optimum temperature i.e. 49 derajat C, acidity i.e. 5.25, poliphenol i.e. 2.52% and reduction sugar i.e. 4.13%.
(The Role of Chocolate as healthy Food products and Its Possibility Product Development as Functional Food in the Food Industry) Sudibyo, Agus
Warta Industri Hasil Pertanian Vol 27, No 02 (2010)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (10179.953 KB) | DOI: 10.32765/warta ihp.v27i02.2618

Abstract

Cocoa-derivatives (cocoa powder,chocolate,cocoa related products) have been known for hundred of years. these products were consumed all over the world and were largely studied due to their significant content of phytochemicals (procyanidin,flavonoids,catechin,epicaechin)with great healt effects.recent scientific articels showed that the high quality and quantity of antioxidants and chocolate and the flavonoids content in cocoa are able to reduce the number of radicals in the body that contribute to medical problems,such as cardiovascular diseases and cancer. they can also act as anti-aging. the objectives of this paper are:(1) to prepare a scientific information for scientists and researchers in exploration on R&d of food products diversification based on cacao as health food;(2)to prepare an information for R&D institutions in developing more comprehensive understading of intractions that occur among cocoa derived foods,medicines and dietary supplement;and(3)to prepare an information for society to increase their interest in cocoa and chocolate consume with better understanding of theirs benefits and weakness as health food product.this article studied a brife review of the potential strength of cocoa and chocolate and its effects on healts and the weakness of cocoa and chocolate products as health food products,also its possibility product development as functional food in the food industry.

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