cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
Contact Name
-
Contact Email
-
Phone
-
Journal Mail Official
-
Editorial Address
-
Location
Kota bogor,
Jawa barat
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 7 Documents
 1 
Search results for , issue "Vol 36, No 2 (2019)" : 7 Documents clear
Sintesis Coco-Biodiesel Dari Minyak Kelapa Mentah (Crude Coconut Oil) Menggunakan Static Mixer Dr. Ir. Rizal Alamsyah, M.Sc
Warta Industri Hasil Pertanian Vol 36, No 2 (2019)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32765/warta ihp.v36i2.5414

Abstract

ABSTRAK: Pengolahan kelapa menjadi produk turunannya mutlak dilakukan karena akan meningkatkan nilai tambah kelapa sehingga pelaku industri kelapa akan lebih tertarik karena memperoleh margin keuntungan. Penelitian ini bertujuan untuk mengolah minyak kelapa mentah yang diperoleh hasil pengempaan kopra menjadi coco-biodiesel menggunakan reaktor static mixer. Pengolahan coco-biodiesel dilakukan dengan reaksi transesterifikasi dengan cara mereaksikan trigliserida (TG) dari minyak kelapa mentah dan metanol dengan variasi rasio molar 1 : 10,5, 1 : 5,5, dan 1 : 4. Proses dilakukan dalam skala pilot 16 liter pada suhu 65 oC dan kecepatan aliran 1,25 m/detik (pada static mixer) serta menggunakan metanol 98% dan katalis KOH 1 %. Kondisi optimum sintesis TG menjadi asam lemak metil ester (coco-biodiesel) untuk menghasilkan kandungan 96,5 % (persyaratan) diperoleh pada rasio molar 1 : 5,5. Bilangan asam, gliserol total, gliserol bebas, densitas, viskositas, dan bilangan Iod dari coco-biodiesel yang dihasilkan masing masing adalah < 0,5, 0,1%, 0,02%, 855 kg/m3, 3,6 cSt, 120 g Iod/100 g. Nilai-nilai tersebut memenuhi standar biodiesel SNI 04-7182-2006.Kata Kunci: Minyak kelapa mentah, transesterifikasi, static mixer, coco-biodiesel, rasio molarABSTRACT: Processing coconut into derivative products is absolutely necessary because it will increase the added value of coconut so that the coconut industry players will be more interested in obtaining profit margins. This study aims to process crude coconut oil obtained by pressing copra into coco-biodiesel using a static mixer reactor. Processing of coco-biodiesel is done by transesterification reaction by reacting triglycerides (TG) from crude coconut oil and methanol with variations in the molar ratios of 1: 10.5, 1: 5.5, and 1: 4. The process is carried out on a pilot scale of 16 liters temperature of 65 oC and flow rate of 1.25 m / sec (in static mixer) and using 98% methanol and 1% KOH catalyst. The optimum condition of TG synthesis into fatty acid methyl esters (coco-biodiesel) to produce a 96.5% content (requirement) was obtained at a molar ratio of 1: 5.5. Acid numbers, total glycerol, free glycerol, density, viscosity, and Iodine number of coco-biodiesel produced were <0.5, 0.1%, 0.02%, 855 kg / m3, 3.6 cSt, respectively. 120 g Iod / 100 g. The values of these parameters meet the SNI 04-7182-2006 biodiesel standards. Keywords: coconut crude oil, transesterification, static mixer, coco-biodiesel, molar ratio
Karakteristik Fisik dan Fitokimia Buah Kecombrang (Etlingera elatior (Jack) R.M. Sm) Mirna Isyanti; Nuri Andarwulan; Didah Nur Faridah
Warta Industri Hasil Pertanian Vol 36, No 2 (2019)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32765/warta ihp.v36i2.5267

Abstract

ABSTRAK: Buah kecombrang termasuk famili Zingiberaceae, dimanfaatkan sebagai rempah, flavor makanan, dan herbal tradisional. Penelitian ini bertujuan mengetahui karakteristik fisik dan identifikasi bioaktif fitokimia 3 klon buah kecombrang (warna ungu, merah, dan merah muda) secara kualitatif dan kuantitatif. Ekstrak diperoleh melalui maserasi serbuk selama 26 jam dengan 0.1% HCl (1:10) dalam methanol. Penelitian menunjukkan buah kecombrang merah muda memiliki karakteristik fisik dominan (panjang, diameter, keliling, berat, jumlah pipilan buah) dan warna tercerah. Sedangkan buah kecombrang ungu mengandung total fenolik, total flavonoid, dan aktivitas antioksidan tertinggi yaitu total fenolik 1,51±0,03 mg GAE/g ekstrak berat kering (bk), total flavonoid 0.38±0.03 mg QE/g ekstrak bk (ungu), aktivitas antioksidan 599.07±92.58 mg AAE/100 g (DPPH) dan 59.14±5.72 mg AAE/100 g ekstrak bk (FRAP). Analisis PCA (Principal Component Analysis) menunjukkan korelasi negatif antara karakteristik fisik dengan fitokimia dan aktivitas antioksidan. Kata Kunci: antioksidan, buah kecombrang, karakteristik fisik, karakteristik fitokimia, PCA. ABSTRACT: Kecombrang is belongs to the family of Zingiberaceae, as spice, food flavoring, traditional herbal medicine. The research aimed to study physical and characterize bioactive phytochemicals of 3 klons kecombrang fruit (purple, red, and pink) by qualitative and quantitative analysis. The extract was obtained through maceration of powder for 26 hours with 0.1% HCl (1:10) in methanol.  The result showed that pink kecombrang had dominant physical characteristics (length, diameter, circumference, weight, number of pieces of fruit) and brightest colors. While purple kecombrang contained the highest total phenol, total flavonoids and antioxidant activity which are 1.51 ± 0.03 mg GAE/g dw extract 0.38 ± 0.03 mg QE/g dw extract, 599.07 ± 92.58 mg AAE/100 g dw (DPPH method) and 59.14 ± 5.72 mg AAE/100 g dw (FRAP method) respectively. PCA analysis showed a negative correlation between physical characteristics and phytochemical characteristics and antioxidant activity.  Keywords: Kecombrang fruits, physical characteristics, phytochemical characteristics, antioxidant, PCA.
Aktivitas Antioksidan dan Identifikasi Senyawa Aktif dalam Ekstrak Buah Andaliman (Zanthoxylum acanthopodium DC.) Rienoviar, -; Heliawati, Leny; Khoiriyah, Ainun
Warta Industri Hasil Pertanian Vol 36, No 2 (2019)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32765/warta ihp.v36i2.5668

Abstract

ABSTRAK: Antioksidan alami dimiliki oleh herbal, termasuk andaliman (Zanthoxylum aanthopodium, DC.). Namun metode ekstraksi memengaruhi kuantitas dan kualitas antioksidan hasil ekstrak. Penelitian ini bertujuan untuk menentukan aktivitas antioksidan dan mengidentifikasi senyawa aktif yang terdapat dalam ekstrak buah andaliman. Penelitian dilakukan dengan cara membuat ekstrak buah andaliman dengan metode maserasi menggunakan pelarut alkohol, aseton, etil asetat dan campuran etanol dan etil asetat. Analisis antioksidan dilakukan menggunakan metode DPPH (1,1-difenil-2-pikrilhidrazil). Ekstrak dengan aktivitas antioksidan tertinggi diidentifikasi senyawa aktifnya menggunakan FTIR dan LCMS. Hasil penelitian menunjukkan bahwa ekstrak etanol buah andaliman memiliki aktivitas antioksidan tertinggi diantara ekstrak aseton, etil asetat, dan campuran etanol dan etil asetat, dengan IC50 sebesar 344,75 ppm. Hasil analisis dari FTIR dan LCMS menunjukkan bahwa senyawa aktif dalam buah andaliman diduga merupakan senyawa golongan terpenoid yaitu asam absisat dengan bobot molekul 264,06. Kata Kunci: Andaliman (Zanthoxylum acanthopodium DC), antioksidan, DPPH, IC50. ABSTRACT: Natural antioxidants are owned by herbs, including andaliman (Zanthoxylum aanthopodium, DC.). However the extraction method affects the quantity and quality of the antioxidant extracted. This study aims to determine the amount, antioxidant activity and identify active compounds contained in andaliman fruit extracts. The study was conducted by making andaliman fruit extracts using maceration method using alcohol, acetone, ethyl acetate and a mixture of ethanol and ethyl acetate. Antioxidant analysis was performed using the DPPH method (1,1-diphenyl-2-picrylhydrazyl). Extracts with the highest antioxidant activity were identified as active compounds using FTIR and LCMS. The results showed that andaliman fruit ethanol extract had the highest antioxidant activity among acetone extracts, ethyl acetate, and a mixture of ethanol and ethyl acetate, with IC50 of 344,75 ppm. The results of the analysis of FTIR and LCMS showed that the active compound in andaliman fruit was thought to be a terpenoid group, namely abscisic acid with a molecular weight of 264.06  Keywords: Andaliman fruit (Zanthoxylum acanthopodium DC), antioxidant, DPPH, IC50
Profil Koagulasi Protein Tahu Campuran Kacang Koro Pedang (Canavalia ensiformis DC) dengan Kacang Kedelai Dadang Supriatna; - Rienoviar; H. Guring Pohan; Enny Hawani Lubis; Mirna Isyanti
Warta Industri Hasil Pertanian Vol 36, No 2 (2019)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32765/warta ihp.v36i2.4774

Abstract

ABSTRAK: Pembuatan tahu menggunakan campuran kacang koro pedang dan kacang kedelai telah dilakukan.  Tahu dibuat melalui metode perendaman dengan air selama 3 jam, kemudian digiling, diperas, direbus dan digumpalkan menggunakan whey tahu atau sioko.  Tujuan dari penelitian adalah untuk mempelajari profil koagulasi protein tahu dari campuran kacang koro pedang dan kedelai.  Hasil penelitian menunjukkan bahwa, pencampuran kacang koro pedang sebagai pencampur kacang kedelai dapat digunakan sebanyak 10%. Profil koagulasi protein yang diekstrak dari semua perlakuan mempunyai profil SDS-PAGE dan pita yang hampir sama yang tergolong ke dalam asam polipeptida. Kata Kunci: kacang koro pedang, kedelai, profil koagulasi protein, tahu. ABSTRACT: Making tofu using a mixture of sword beans and soybeans has been done.  Tofu was made through a soaking method with water for 3 hours, then ground, squeezed, boiled and coagulated using whey tofu or sioko.  The aim of the study was to study the coagulation profile of protein tofu from a mixture of sword beans and soybeans.  The results showed that 10 % of sword bean can be mix   with soybean to produce good tofu. The coagulation profile of the extracted proteins from all treatments had almost the same SDS-PAGE profile and bands belonging to the polypeptide acid.   Keywords: protein coagulation profile, soybean, sword bean, tofu.
Karakteristik Fisik, Kimia dan Organoleptik Cone Es Krim Dengan Variasi Penambahan Sera Mocaf (Modified Cassava Flour) dan Karagenan Nurud Diniyah; Gustika Umiyati; Nugraha Yuwana; Maryanto Maryanto; Bambang Herry Purnomo; Achmad Subagio
Warta Industri Hasil Pertanian Vol 36, No 2 (2019)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32765/warta ihp.v36i2.4396

Abstract

ABSTRAK: Cone es krim merupakan kue berbentuk corong yang digunakan sebagai tempat meletakkan es krim. Bahan dasar pembuatan cone es krim adalah mocaf yang disubstitusi dengan sera dan karagenan. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan sera dan karagenan terhadap karakteristik fisik, kimia dan organoleptik dari cone es krim yang dihasilkan. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan menggunakan 2 faktor dan 3 ulangan. Faktor A penambahan karagenan yaitu A1 (0,5 %) , A2 (1 %), dan A3 (1,5 %) dan faktor B penambahan sera yaitu  B1 (10 %), B2 (15%) dan, B3 (20 %). Data uji fisik dan kimia diolah menggunakan sidik ragam, jika terdapat data yang berbeda nyata maka dilakukan uji lanjut menggunakan DNMTR (Duncan New Multiple Range Test) dengan taraf kepercayaan 5%. Analisa organoleptik dilakukan dengan uji Chi-square pada taraf 5%. Hasil uji efektivitas menunjukkan hasil terbaik dari formulasi yaitu A2B3 (penambahan karagenan 1% dan sera 20%). Karakteristik cone es krim dari perlakuan tersebut memiliki nilai kecerahan warna 64.73; daya tahan cone terhadap es krim 52.27 menit; kadar air 4.77%; kadar abu 3.49%; kadar lemak 16,49%; kadar protein 6.31%; serat kasar 6.56% kesukaan warna 84%; aroma 60%; rasa 84%; dan tekstur 80%. Kata Kunci: cone es krim, sera, karagenan, serat ABSTRACT: Cone ice cream is a funnel shaped cake that is used as a place to put ice cream. the basic ingredient in making ice cream cones is mocaf which is substituted with sera and carrageenan. The purpose of this study was to determine the effect of adding sera and carrageenan to the physical, chemical and organoleptic characteristics of the ice cream cone produced. This study used a completely randomized design (CRD) using 2 factors and 3 replications. The A factor is the addition of carrageenan, namely A1 (0.5%), A2 (1%), and A3 (1.5%) and the addition of sera B factors namely B1 (10%), B2 (15%) and, B3 (20%). Physical and chemical test data are processed using variance, if there are data that are significantly different then further tests using DNMTR (Duncan New Multiple Range Test) with a confidence level of 5% are carried out. Organoleptic analysis was performed by Chi-square test at the level of 5%. The effectiveness test results showed the best results from the formulation namely A2B3 (addition of carrageenan 1% and sera 20%). The characteristics of ice cream cones from the treatment have a color brightness value of 64.73; cone resistance to ice cream 52.27 minutes; moisture content 4.77%; 3.49% ash content; fat content of 16.49%; protein content 6.31%; crude fiber 6.56% color preference 84%; aroma 60%; taste 84%; and 80% texture.  Keywords: ice cream cone, sera, carrageenan, fiber
Karakteristik Fisik, Kimia dan Organoleptik Cookies Bayam Hijau (Amaranthus tricolor) dengan Penambahan Tomat (Solanum lycopersicum) sebagai Upaya Pemenuhan Defisiensi Zat Besi pada Anak-Anak Bara Yudhistira; Tri Ratna Sari; Dian Rachmawanti Affandi
Warta Industri Hasil Pertanian Vol 36, No 2 (2019)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32765/warta ihp.v36i2.5286

Abstract

ABSTRAK: Penelitian ini bertujuan untuk mengetahui pengaruh penambahan tomat terhadap sifat fisik, kimia dan organoleptik cookies, formula terbaik cookies serta mengetahui golongan zat besi cookies menurut Acuan Label Gizi (ALG). Sifat fisik yang diteliti yaitu tekstur (kekerasan). Sifat kimia meliputi kadar air, kadar abu, kadar protein, kadar lemak, kadar karbohidrat, kadar serat kasar, kadar zat besi dan kadar vitamin C dan sifat organoleptiknya meliputi warna, aroma, rasa, tekstur dan keseluruhan. Rancangan percobaan dalam penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan satu faktor yaitu variasi penambahan tomat dengan dua kali ulangan sampel dan dua kali ulangan analisis. Hasil penelitian menunjukkan bahwa cookies bayam hijau dengan penambahan tomat 35% masih diterima oleh panelis. Semakin tinggi penambahan tomat dapat meningkatkan kekerasan, kadar air, kadar serat kasar, kadar zat besi serta kadar vitamin C dari cookies. Penambahan tomat 25 % merupakan formula terbaik cookies dengan kandungan zat besi 40,76 ppm yang termasuk ke dalam sumber zat besi. Kata Kunci: zat besi, cookies, bayam hijau, tomat, formula ABSTRACT: This study aimed to determine the characteristic of physical, chemical and organoleptic cookies, determine the best cookies formula and determine the Fe class on cookies based on Acuan Label Gizi (ALG). The physical properties examined were the texture (hardness). The chemical properties contained water content, protein content, fat content, carbohydrate content, crude fiber content, iron content, and vitamin C content. While organoleptic properties were included the parameters of color, flavor, taste, texture and overall. The experimental design in this research using a Completely Randomized Design with one factor that was the variation of tomato addition made with two replications sample and two replications analysis. The results showed that the spinach cookies with of addition tomato 35% acceptable by the panelists. Higher of addition tomato that used can increase of hardness (Fmax), water content, crude fiber content, iron content, and vitamin C content. Cookies with 25% tomato is the best formula which contains iron 40,76 ppm and considered as the iron source.   Keywords: iron, cookies, spinach, tomato, formula
Pengembangan Produk Gula Semut dari Aren dengan Penambahan Bubuk Rempah Nanti Musita
Warta Industri Hasil Pertanian Vol 36, No 2 (2019)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32765/warta ihp.v36i2.5212

Abstract

ABSTRAK: Hasil olahan gula aren umumnya dalam bentuk gula cetak. Pengolahan menjadi gula semut masih sangat terbatas. Tujuan penelitian mendapatkan teknologi proses yang dapat menghasilkan produk sesuai persyaratan mutu gula palma dan mengetahui jenis dan konsentrasi bubuk rempah-rempah yang dapat ditambahkan dan disukai panelis pada gula semut.Perlakuan penelitian ini adalah penambahan beberapajenisbubukrempah (jahe, kunyit, dan kencur) pada konsentrasi berbeda (1, 3, 5 % (b/b). Hasil penelitian menunjukkan bahwa untuk mendapatkan gula semut yang bermutu dimulai dari menjaga mutu nira. Penambahan bubuk jahe, kunyit, dan kencur pada konsentrasi 1, 3, dan 5% berpengaruh terhadap warna, aroma, rasa gula semut yang dihasilkan. Panelis memberikan skor tertinggi (sangat suka) pada pemakaian bubuk jahe 1% dan memberikan skor terendah (agak suka) pada penambahan bubuk kencur 5%. Kata Kunci: Gula semut, organoleptik, bubuk rempah ABSTRACT: The results of processed palm sugar are generally in the form of block sugar. Processing into crystal sugar is still very limited. The research objective is to obtain process technology that can produce quality products and know the type and concentration of spice powder that can be added and preferred by panelists on crystal sugar. The treatment of this study was the addition of several types of spice powder (ginger, turmeric, and kencur) at different concentrations (1, 3, 5% (b b). The results showed that to get quality crystal sugar starts from maintaining the quality of the palm juice. The addition of ginger powder, turmeric, and kencur at concentrations of 1, 3 and 5% influence to the color, flavour, taste of the crystal sugar. Panelists give the highest score (very like) on the use of 1% ginger powder and give the lowest score (rather like) on the addition of 5% kencur powder.  Keywords: Palm crystal sugar, organoleptic, spices powder

Page 1 of 1 | Total Record : 7

 1 

Filter by Year

2019 2019


Reset
Filter By Issues
All Issue Vol 40, No 1 (2023) Vol 39, No 2 (2022) Vol 39, No 1 (2022) Vol 38, No 2 (2021) Vol 38, No 1 (2021) Vol 37, No 2 (2020) Vol 37, No 1 (2020) Vol 36, No 2 (2019) Vol 36, No 1 (2019) Vol 35, No 2 (2018) Vol 35, No 1 (2018) Vol 34, No 2 (2017) Vol 34, No 1 (2017) Vol 34, No 1 (2017) Vol 33, No 02 (2016) Vol 33, No 02 (2016) Vol 33, No 01 (2016) Vol 33, No 01 (2016) Vol 33, No 1 (2016) Vol 32, No 02 (2015) Vol 32, No 02 (2015) Vol 32, No 01 (2015) Vol 32, No 01 (2015) Vol 31, No 02 (2014) Vol 31, No 02 (2014) Vol 31, No 01 (2014) Vol 31, No 01 (2014) Vol 31, No 2 (2014) Vol 30, No 02 (2013) Vol 30, No 02 (2013) Vol 30, No 01 (2013) Vol 30, No 01 (2013) Vol 29, No 02 (2012) Vol 29, No 02 (2012) Vol 29, No 01 (2012) Vol 29, No 01 (2012) Vol 28, No 02 (2011) Vol 28, No 02 (2011) Vol 28, No 01 (2011) Vol 28, No 01 (2011) Vol 27, No 02 (2010) Vol 27, No 02 (2010) Vol 27, No 01 (2010) Vol 27, No 01 (2010) Vol 26, No 02 (2009) Vol 26, No 02 (2009) Vol 26, No 01 (2009) Vol 26, No 01 (2009) Vol 25, No 02 (2008) Vol 25, No 02 (2008) Vol 25, No 01 (2008) Vol 25, No 01 (2008) Vol 24, No 02 (2007) Vol 24, No 02 (2007) Vol 24, No 01 (2007) Vol 24, No 01 (2007) Vol 23, No 02 (2006) Vol 23, No 01 (2006) Vol 23, No 01 (2006) Vol 22, No 02 (2005) Vol 22, No 02 (2005) Vol 22, No 01 (2005) Vol 22, No 01 (2005) Vol 21, No 02 (2004) Vol 21, No 02 (2004) Vol 21, No 01 (2004) Vol 21, No 01 (2004) Vol 20, No 1-2 (2003) Vol 20, No 1-2 (2003) Vol 19, No 1-2 (2002) Vol 19, No 1-2 (2002) Vol 18, No 1-2 (2001) Vol 18, No 1-2 (2001) Vol 17, No 1-2 (2000) Vol 17, No 1-2 (2000) Vol 16, No 1-2 (1999) Vol 16, No 1-2 (1999) Vol 15, No 1-2 (1998) Vol 15, No 1-2 (1998) Vol 14, No 1-2 (1997) Vol 14, No 1-2 (1997) Vol 13, No 1-2 (1996) Vol 13, No 1-2 (1996) Vol 12, No 1-2 (1995) Vol 12, No 1-2 (1995) Vol 11, No 1-2 (1994) Vol 11, No 1-2 (1994) Vol 10, No 1-2 (1993) Vol 10, No 1-2 (1993) Vol 9, No 1-2 (1992) Vol 9, No 1-2 (1992) Vol 8, No 02 (1991) Vol 8, No 02 (1991) Vol 8, No 01 (1991) Vol 8, No 01 (1991) Vol 7, No 02 (1990) Vol 7, No 02 (1990) Vol 7, No 01 (1990) Vol 7, No 01 (1990) Vol 6, No 02 (1989) Vol 6, No 02 (1989) Vol 6, No 01 (1989) Vol 6, No 01 (1989) Vol 5, No 02 (1988) Vol 5, No 02 (1988) Vol 5, No 01 (1988) Vol 5, No 01 (1988) Vol 4, No 02 (1987) Vol 4, No 02 (1987) Vol 4, No 01 (1987) Vol 4, No 01 (1987) Vol 3, No 02 (1986) Vol 3, No 02 (1986) Vol 3, No 01 (1986) Vol 3, No 01 (1986) Vol 2, No 02 (1985) Vol 2, No 02 (1985) Vol 2, No 01 (1985) Vol 2, No 01 (1985) Vol 1, No 02 (1984) Vol 1, No 02 (1984) Vol 1, No 1 (1984) Vol 1, No 1 (1984) More Issue