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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 12 Documents
 1   2 
Search results for , issue "Vol 4, No 01 (1987)" : 12 Documents clear
(The effect of Concentration of Pepper Oleorecin Solution On Rice Quality During Storage) Djanaka, R; -, Soim; Sugesti, Karyati; Antara, Ngakan Timur
Warta Industri Hasil Pertanian Vol 4, No 01 (1987)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2909.221 KB)

Abstract

 A study on the effect of oleoresin on rice quality during storage has been coducted. Four treatment were done i.e. spraying using pepper oleoresin of 200, 250, 300 ppm and control. Each treatment used 5 kgs rice packed in gunny sacks. Spraying were done on the sacks. Observation on the amounth of rice weevil, texture, taste, flavor and colour, was done every two months. The result showed that up to four months storage, the amounth of weevil in rice sprayed with 250 ppm oleoresin decreased by 70.74% as compared to control, and have the most preffered texture and colour, more preffered flavor as compared to control and no significantly different taste as compared to other treatments. Up to six months storage, the same treatment decreased the amounth of weevil by 49.76%, while those with higher concentration (300 ppm) decreased the weevil by 66.08% but the texture, taste and colour were not significantly different as compared to other treatments.
(The Effect of Distillation Time on Citronellal Content Of Citronellal Oil) Moestafa, A; Pudjiastuti, Untari
Warta Industri Hasil Pertanian Vol 4, No 01 (1987)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2068.925 KB)

Abstract

Effect of distillation time on citronellal content of citronella oil has been studied. Two kinds of raw materials were used, one from old plantation at Rumpin Kabupaten Bogor and the other from Batutulis Kecamatan Kota Bogor Selatan. It is showed that most oil were distilled at the early stage of destillation along with the citronellal component. Grass from Rumpin should be destilled for no longer than two hours to obtain enough oil (yield 94%) and citronellal content not less than 35.5%. The grass from Batutulis produced more oil after two hours distillation  (95%) and the average citronellal content is 49.70%. The grass from Batutulis may be distilled up to 4 hours to gain more or less than 100% oil while the citronellal content still at higher level (48%). Obviously the grass from Batutulis is better than Rumpin.
(A study on characteristics of dough made From sweet Potato Flour and Wheat Flour) Maman Rohaman, M; -, Novianis; Djubaedah, Endah
Warta Industri Hasil Pertanian Vol 4, No 01 (1987)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (3223.433 KB)

Abstract

A study to substitute sweet potato flour for wheat flour dough has been conducted using two type of wheat flour and various percentage of substitution. To test the degree of substitution, the characteristics of dough were measured using Brabender farinograph and Brabender Extensograph. Measurement of rheological properties using farinograph showed that the dough made of 60% sweet potato flour with hard wheat and those of 40% sweet potato flour with medium wheat cannot be done. Viscoelasticity of dough from 40% or more sweet potato flour with hard or medium wheat cannot be measured using Extensograph.
(A study on Packaging of Molded Palm sugar) -, Sardjono; Basrah Enie, A; Sukardi, Oyok
Warta Industri Hasil Pertanian Vol 4, No 01 (1987)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2122.308 KB)

Abstract

A Study on the packaging of molded Arenga palm Sugar had Been carried out. The packaging materials used were plastics film, aluminium foil, and paper coated with plastic. The moisture content, reducing sugar and sugar colour were observed during 12 weeks of storage. The result showed that the packaging materials used did not significantly affect the moisture content, reducing sugar, and colour during 12 weeks storage. After 12 weeks, the moisture content were 7.01-8.89 percent, Reducing sugar 1.61-1.94 percent and colour 92.04-96.43 I.U
(Increasing the Eugenol Content of Clove Leaf Oil by Rectification) Sudibyo, Agus; Bastaman, Syarief; -, Hendarti
Warta Industri Hasil Pertanian Vol 4, No 01 (1987)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2259.336 KB)

Abstract

A study on rectifications of clove leaf oil had been conducted in order to improve its quality and eugenol content. Retifications was done by distillation using low vacuum pressure (5 and 15 mm Hg) and resulted in two fractions of clove leaf oil (fraction I and II). Observation was emphasized on the eugenol content and its quality. The eugenol content of fraction I was increased by 5-8% and those of fraction II was 30-31%. As for the purity of eugenol content, it was decreased in fraction I, and increased in the other.
(Increasing the Vetiverol Content of vetiver Oil by Rectification) Sudibyo, Agus; Bastaman, Syarief; -, Hendarti
Warta Industri Hasil Pertanian Vol 4, No 01 (1987)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2068.925 KB)

Abstract

A study on rectification of vetiver oil had been conducted in order to improve its quality and eugenol content. Retification was done by distillation using low vacuum pressure (15 and 20 mm Hg) and resulted in four fraction of vetiver oil (fraction I, II, III, IV). Observation which included chemical analysis (ester number, ester number after acetylation and vetiverol content) and physical analysis (refractive index at 20 degree) was done only on fraction III and IV. Research result showed that rectification improve the quality of vetiver oil. The vetiverol content of fraction III was increased by 8,10-9,35%, while those of fraction IV was 18,05-19,23%.
(The effect of Concentration of Pepper Oleorecin Solution On Rice Quality During Storage) Karyati Sugesti; Ngakan Timur Antara; R Djanaka; Soim -
Warta Industri Hasil Pertanian Vol 4, No 01 (1987)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2909.221 KB) | DOI: 10.32765/warta ihp.v4i01.2182

Abstract

 A study on the effect of oleoresin on rice quality during storage has been coducted. Four treatment were done i.e. spraying using pepper oleoresin of 200, 250, 300 ppm and control. Each treatment used 5 kgs rice packed in gunny sacks. Spraying were done on the sacks. Observation on the amounth of rice weevil, texture, taste, flavor and colour, was done every two months. The result showed that up to four months storage, the amounth of weevil in rice sprayed with 250 ppm oleoresin decreased by 70.74% as compared to control, and have the most preffered texture and colour, more preffered flavor as compared to control and no significantly different taste as compared to other treatments. Up to six months storage, the same treatment decreased the amounth of weevil by 49.76%, while those with higher concentration (300 ppm) decreased the weevil by 66.08% but the texture, taste and colour were not significantly different as compared to other treatments.
(The Effect of Distillation Time on Citronellal Content Of Citronellal Oil) A Moestafa; Untari Pudjiastuti
Warta Industri Hasil Pertanian Vol 4, No 01 (1987)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2068.925 KB) | DOI: 10.32765/warta ihp.v4i01.2187

Abstract

Effect of distillation time on citronellal content of citronella oil has been studied. Two kinds of raw materials were used, one from old plantation at Rumpin Kabupaten Bogor and the other from Batutulis Kecamatan Kota Bogor Selatan. It is showed that most oil were distilled at the early stage of destillation along with the citronellal component. Grass from Rumpin should be destilled for no longer than two hours to obtain enough oil (yield 94%) and citronellal content not less than 35.5%. The grass from Batutulis produced more oil after two hours distillation  (95%) and the average citronellal content is 49.70%. The grass from Batutulis may be distilled up to 4 hours to gain more or less than 100% oil while the citronellal content still at higher level (48%). Obviously the grass from Batutulis is better than Rumpin.
(A study on Packaging of Molded Palm sugar) Sardjono -; A Basrah Enie; Oyok Sukardi
Warta Industri Hasil Pertanian Vol 4, No 01 (1987)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2122.308 KB) | DOI: 10.32765/warta ihp.v4i01.2184

Abstract

A Study on the packaging of molded Arenga palm Sugar had Been carried out. The packaging materials used were plastics film, aluminium foil, and paper coated with plastic. The moisture content, reducing sugar and sugar colour were observed during 12 weeks of storage. The result showed that the packaging materials used did not significantly affect the moisture content, reducing sugar, and colour during 12 weeks storage. After 12 weeks, the moisture content were 7.01-8.89 percent, Reducing sugar 1.61-1.94 percent and colour 92.04-96.43 I.U
(A study on characteristics of dough made From sweet Potato Flour and Wheat Flour) M Maman Rohaman; Novianis -; Endah Djubaedah
Warta Industri Hasil Pertanian Vol 4, No 01 (1987)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (3223.433 KB) | DOI: 10.32765/warta ihp.v4i01.2183

Abstract

A study to substitute sweet potato flour for wheat flour dough has been conducted using two type of wheat flour and various percentage of substitution. To test the degree of substitution, the characteristics of dough were measured using Brabender farinograph and Brabender Extensograph. Measurement of rheological properties using farinograph showed that the dough made of 60% sweet potato flour with hard wheat and those of 40% sweet potato flour with medium wheat cannot be done. Viscoelasticity of dough from 40% or more sweet potato flour with hard or medium wheat cannot be measured using Extensograph.

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