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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 10 Documents
 1 
Search results for , issue "Vol 28, No 01 (2011)" : 10 Documents clear
(The Effectiveness of Bamboo Charcoal as a Cigarette Smoke Filter) Junaidi, Lukman; Wijaya, Hendra
Warta Industri Hasil Pertanian Vol 28, No 01 (2011)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (5533.433 KB)

Abstract

Research on effectiveness effectiveness of using bamboo charcoal for cigarette smoke filter has been conducted .the aim of research was to investigate the characteristics of bamboo charcoal as a cigarette smoke filter .the results show the type of bambo charcoal andong and betung as well as particle size give no significance influence on benzene and chloroform adsorption ,while in contrarily give significance influence on significance influence on benzene  and chloroform adsorption,while in contrarily give significance influence on 0idium adsorption .usingthe cigarette filter added with bamboo charcoal andong and betung could increase 90% tar adsorption in cigarette smoke compare to tar adsorption by cigarette filter without bamboo charcoal added .while bamboo charoal filter andong and betung could increase nicotine adsorption in cigarette smoke only 45% and 19% respectively compare to tar adsorption by cigarette filter without bamboo charcoal added. The size of mesh of bamboo charcoal filter andong and betung give same level of influence on tar and nicotine adsorption.the lower the size of mesh the higher the effectiveness on tar and nicotine adsorption.
(The Characterization of Sweet Potato Flour) Fitri Hasrini, Reno; G Pohan, H; Aviana, Tita
Warta Industri Hasil Pertanian Vol 28, No 01 (2011)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (5542.93 KB)

Abstract

Research on the improvement of sweet potato flour processing and characterization of the product had been conducted .the aims of this research was to reduce the enzymatic reactions for sweet potato with the improvement of flour processing,and to characterrize of the product .the steps of this research were include (1) the processing of flour by immersed of raw materials in warm water drying at temperature 50,60,70 oc (2)proximiate analysis of the product including moisture ,ash,protein,fat,crude fiber ,carbohydrate content and energy value (3)analysis and characterization of their physicochemical including yields,speeds of drying,viscosity ,the microscopic of starch granule ,white degree value and gel strenght the results showed that flour had low a maximum viscosity, the shapes of their granule were polygonal circles ,ovals and their size were varied .from this research it shown that immersed that immersed of raw carbohydrste content and energy value ,9,03% : 2,27%: 13,6 :0,44%: 0,99%< 74,7% dan 375 cal/100 g respectively key eord sweet potato ,enzymatic browing reaction ,viscosity ,whitenes .
(Studi Toksisitas Akut dan Subaku dari Ekstrak Minyak Buah Merah pada Tikus Sprague Dawley) Nishigaki, Toshiaki; N.A. Dewi, Fitriyai; Wijaya, Hendra; Shigematsu, Hidekazu
Warta Industri Hasil Pertanian Vol 28, No 01 (2011)
Publisher : Balai Besar Industri Agro

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

Abstract

Pandanus conoideus is exclusively grown in papua island and its neighbor areas and its fruit (buah merah) has been utilized as food supplement by the native papua people for a long period. recently it was found that its extract oil (SMB) contains contents of carotenoids ,especially a novel micronutrient beta-cryptoxanthin .we consider that SBM is a potent chemopreventive supplement against some types of cancer and provide health benefits for chronic diseases .in the present studies, we evaluated acute ad subacute toxicities of SBM using Sprague Dawley rats.Oral acute toxicity of SBM using female rats was not observed and LD 50 was more than 2 ml/kg in subacute toxicity study ,SMB was orally administered at 0.1,0.3 and 1.0 ml/kg to male and female rats for consecutive 4 weeks .no findings associated with SBM observed we consecutive 4 weeks .no findings associated with were observed we conclude that SBM is a safe food supplement.
(Bacteriocin: Bio Preservatives from Lactic Acid Bacteria. Classifications, Screening and Purification Technique and its Application in Food Industry) Ramadhani Meutia, Yuliasri
Warta Industri Hasil Pertanian Vol 28, No 01 (2011)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (7812.832 KB)

Abstract

Lactic acid bacteria (LAB) are known to have an antagonistic activity toward a variety of microorganisms Bacteriocin production from LAB is one of the properties responsible for the antibacterial activity against closely related species and possibly gram-positive food spoilers and pathogens bcteriocins produced by lactic acid bacteria are either small thermostable peptides or large thermolabile proteins .large numbers of bacteriocin producers have been found among different genera of the lactic acid bacteria .the diffusion method of bacteriocins on solid medium or antagonistic method as direct method and sport on the lawn and flip streak methods as indirect method can be used as screening of bacteriocin purification methods of bacteriocins can used ammonium sulphate precipitation ,ion exchange chromatography,hydrophobic interaction chromatography, and phase back high performance liquid chromatography. Bacteriocins are of interest for potential application in the food industry because of their antimicrobial activity and technologically favorable properties.  
(The Influence of Preparation Time of Enzymes Fermentation for the Quality of Modified Cassava Flour (MOCAF) Aviana, Tita; G Pohan, H; Fitri Hasrini, Reno
Warta Industri Hasil Pertanian Vol 28, No 01 (2011)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (4130.507 KB)

Abstract

Cassava (Manihot esculenta) also called yuca or cassava, is a native plant of south America. cassava is used as an alternative staple food source of carbohydrate .in indonesia one cassava intermediate products is mokaf (modified cassava flour ) whivh is made through fermentation time which are 2 hours (S2)and 24 hours (S24 and P24) and studied their characteristics (moisture ,fibre, ash and flour characteristics including gelatinization characteristic and gel strength) according to analysis including gelatinization characteristics mokaf with 2 hours enzyme preparation time has lower viscosity and gel strength in proximate analysis results ,mokaf with 2 hours enzyme preparation time have a tendency of smaller levels of ash and crude fiber ,buthigher protein. the best treatment for mocaf preparation is 24 hours pra-fermentation followed with fermentation and spinning process before drying ,which produce mokaf with 0,51% ash, 1,88% crude fiber ,0,86% protein and 0,66% fat.
(The Effectiveness of Bamboo Charcoal as a Cigarette Smoke Filter) Lukman Junaidi; Hendra Wijaya
Warta Industri Hasil Pertanian Vol 28, No 01 (2011)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (5533.433 KB) | DOI: 10.32765/warta ihp.v28i01.2619

Abstract

Research on effectiveness effectiveness of using bamboo charcoal for cigarette smoke filter has been conducted .the aim of research was to investigate the characteristics of bamboo charcoal as a cigarette smoke filter .the results show the type of bambo charcoal andong and betung as well as particle size give no significance influence on benzene and chloroform adsorption ,while in contrarily give significance influence on significance influence on benzene  and chloroform adsorption,while in contrarily give significance influence on 0idium adsorption .usingthe cigarette filter added with bamboo charcoal andong and betung could increase 90% tar adsorption in cigarette smoke compare to tar adsorption by cigarette filter without bamboo charcoal added .while bamboo charoal filter andong and betung could increase nicotine adsorption in cigarette smoke only 45% and 19% respectively compare to tar adsorption by cigarette filter without bamboo charcoal added. The size of mesh of bamboo charcoal filter andong and betung give same level of influence on tar and nicotine adsorption.the lower the size of mesh the higher the effectiveness on tar and nicotine adsorption.
(The Characterization of Sweet Potato Flour) Reno Fitri Hasrini; H G Pohan; Tita Aviana
Warta Industri Hasil Pertanian Vol 28, No 01 (2011)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (5542.93 KB) | DOI: 10.32765/warta ihp.v28i01.2625

Abstract

Research on the improvement of sweet potato flour processing and characterization of the product had been conducted .the aims of this research was to reduce the enzymatic reactions for sweet potato with the improvement of flour processing,and to characterrize of the product .the steps of this research were include (1) the processing of flour by immersed of raw materials in warm water drying at temperature 50,60,70 oc (2)proximiate analysis of the product including moisture ,ash,protein,fat,crude fiber ,carbohydrate content and energy value (3)analysis and characterization of their physicochemical including yields,speeds of drying,viscosity ,the microscopic of starch granule ,white degree value and gel strenght the results showed that flour had low a maximum viscosity, the shapes of their granule were polygonal circles ,ovals and their size were varied .from this research it shown that immersed that immersed of raw carbohydrste content and energy value ,9,03% : 2,27%: 13,6 :0,44%: 0,99%< 74,7% dan 375 cal/100 g respectively key eord sweet potato ,enzymatic browing reaction ,viscosity ,whitenes .
(Studi Toksisitas Akut dan Subakut dari Ekstrak Minyak Buah Merah pada Tikus Sprague Dawley) Toshiaki Nishigaki; Fitriya N.A. Dewi; Hendra Wijaya; Hidekazu Shigematsu
Warta Industri Hasil Pertanian Vol 28, No 01 (2011)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32765/warta ihp.v28i01.2620

Abstract

Pandanus conoideus is exclusively grown in papua island and its neighbor areas and its fruit (buah merah) has been utilized as food supplement by the native papua people for a long period. recently it was found that its extract oil (SMB) contains contents of carotenoids ,especially a novel micronutrient beta-cryptoxanthin .we consider that SBM is a potent chemopreventive supplement against some types of cancer and provide health benefits for chronic diseases .in the present studies, we evaluated acute ad subacute toxicities of SBM using Sprague Dawley rats.Oral acute toxicity of SBM using female rats was not observed and LD 50 was more than 2 ml/kg in subacute toxicity study ,SMB was orally administered at 0.1,0.3 and 1.0 ml/kg to male and female rats for consecutive 4 weeks .no findings associated with SBM observed we consecutive 4 weeks .no findings associated with were observed we conclude that SBM is a safe food supplement.
(Bacteriocin: Bio Preservatives from Lactic Acid Bacteria. Classifications, Screening and Purification Technique and its Application in Food Industry) Yuliasri Ramadhani Meutia
Warta Industri Hasil Pertanian Vol 28, No 01 (2011)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (7812.832 KB) | DOI: 10.32765/warta ihp.v28i01.2626

Abstract

Lactic acid bacteria (LAB) are known to have an antagonistic activity toward a variety of microorganisms Bacteriocin production from LAB is one of the properties responsible for the antibacterial activity against closely related species and possibly gram-positive food spoilers and pathogens bcteriocins produced by lactic acid bacteria are either small thermostable peptides or large thermolabile proteins .large numbers of bacteriocin producers have been found among different genera of the lactic acid bacteria .the diffusion method of bacteriocins on solid medium or antagonistic method as direct method and sport on the lawn and flip streak methods as indirect method can be used as screening of bacteriocin purification methods of bacteriocins can used ammonium sulphate precipitation ,ion exchange chromatography,hydrophobic interaction chromatography, and phase back high performance liquid chromatography. Bacteriocins are of interest for potential application in the food industry because of their antimicrobial activity and technologically favorable properties.  
(The Influence of Preparation Time of Enzymes Fermentation for the Quality of Modified Cassava Flour (MOCAF) Tita Aviana; H G Pohan; Reno Fitri Hasrini
Warta Industri Hasil Pertanian Vol 28, No 01 (2011)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (4130.507 KB) | DOI: 10.32765/warta ihp.v28i01.2623

Abstract

Cassava (Manihot esculenta) also called yuca or cassava, is a native plant of south America. cassava is used as an alternative staple food source of carbohydrate .in indonesia one cassava intermediate products is mokaf (modified cassava flour ) whivh is made through fermentation time which are 2 hours (S2)and 24 hours (S24 and P24) and studied their characteristics (moisture ,fibre, ash and flour characteristics including gelatinization characteristic and gel strength) according to analysis including gelatinization characteristics mokaf with 2 hours enzyme preparation time has lower viscosity and gel strength in proximate analysis results ,mokaf with 2 hours enzyme preparation time have a tendency of smaller levels of ash and crude fiber ,buthigher protein. the best treatment for mocaf preparation is 24 hours pra-fermentation followed with fermentation and spinning process before drying ,which produce mokaf with 0,51% ash, 1,88% crude fiber ,0,86% protein and 0,66% fat.

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