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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 16 Documents
 1   2 
Search results for , issue "Vol 5, No 01 (1988)" : 16 Documents clear
(The Improvement of vetiver Oil (Vetiver zizanoides) Quality by Means of Deterpenation Process) Achmad Moestafa; J Moermanto
Warta Industri Hasil Pertanian Vol 5, No 01 (1988)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2636.417 KB) | DOI: 10.32765/warta ihp.v5i01.2231

Abstract

Vetiver oil is obtained by distillation. Due to the high cost of production and too small profit margin, farmers tend to reduce the distilling time to a third of its usual practice; e.g. from 36 hours to 12 hours. Young harvested root has also been used now to reduce the cost. All those practices tend to have had influence to the quality of the vetiver oil. Improvements through distillation process and harvesting method seemed need a rather long period. A short cut practice to improve the quality has been carried out by deterpenation process. The result showed that by means of fractional distillation and rejecting the low boiling pint terpenes up to 30% has raised the value of ester number, ester number after acetylation and vetiverol content from 8.17; 119.3 and 46.8% to 13.1; 128.9 and 50.6% respectively.
(A study of The Extraction of Curcuminoid From Turmeric With Water) Ei Purwanti; S Imamkhasani; Tahid -; Afrizal -
Warta Industri Hasil Pertanian Vol 5, No 01 (1988)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2636.417 KB) | DOI: 10.32765/warta ihp.v5i01.2247

Abstract

Curcuminoid had been extracted from turmenic roots using six kinds of carboxylic acid with pH range 4,3-4,6 through protein precipitation which has significant role in the floculation process. The efficiency  of extraction was evaluated using TLC scanner and was found to be approximately 59%. To improve the efficiency of curcuminoid extraction, the strach was removed from the ground turmeric using sodium chloride solution. Then the curcumanoid was extracted using aqueous solution of soap prepared by saponification of castor oil. It was found that by using 20% of soap solution (weight/volume), 88-90% of curcumanoid was exracted. The result was a brown solution, which could be easily dispersed in water. 
The Effect of Dextrin Addition and Drying Temperature on the Processing of Cubed Palm Sugar) Sardjono -; Joeswadi -; Elly Nurlaelyah
Warta Industri Hasil Pertanian Vol 5, No 01 (1988)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2636.417 KB) | DOI: 10.32765/warta ihp.v5i01.2232

Abstract

A study on the processing of cubed palm sugar had been carried out. The treatment done were dextrin addition (0.1% and 0.2%), drying temperature (60 degree and 80 degree celcius) and storage (0,2,4,6 and 8 weeks). The moisture content, reducing sugar and ash content were observed during 8 weeks storage. The best result was those with 0.1% dextrin addition and drying temperature 80 degree celcius for 45 minutes. After 8 weeks, the moisture content was 2.58-2.84%, reducing sugar 2.28-2.53% and ash content 0.58-1.02%.
Research on the Use of Sweet Potato Flour as Wheat Substitute in Cake Making Rohaman, M. Maman; -, Novianis; Djubaedah, Endah
Warta Industri Hasil Pertanian Vol 5, No 01 (1988)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2636.417 KB) | DOI: 10.32765/warta ihp.v5i01.2233

Abstract

A study to substitute sweet potato flour for wheat flour in cake making had been carried out. The acceptability of substitution was analyzed by panel test using cake made from teo kinds of wheat flou and various percentages of substitution (0,2040 and 60%). The product were also analyzed chamically and organoleptically. The result showed that the use of sweet potato flour significantly affect water, protein and sugar content of the cake. Twenty percent of sweet potato flour substitution showed significant different with those of 40 and 60%. Organoleptic test showed that the 20% substitution is acceptable
Lactic Acid and Its use in Food Industries) Arief Budhiono
Warta Industri Hasil Pertanian Vol 5, No 01 (1988)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2636.417 KB) | DOI: 10.32765/warta ihp.v5i01.2229

Abstract

Lactic acid is an organic acid which is naturally found in the fermented products such as yoghurt, cheese, pickle, beer, wine and meat products. The properties, productions, and use of the lactic acid in food industries will be discussed in this report. Lactic acid is also widely used in textile industry, cosmetics pharmacy, tanning, and plastic industry.
The Effect of Duration and Methods of Extraction On The Quality of Gambier (Uncaria gambir Roxb Agus Sudibyo; Salya Sait; Enny Hawani Loebis
Warta Industri Hasil Pertanian Vol 5, No 01 (1988)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2636.417 KB) | DOI: 10.32765/warta ihp.v5i01.2234

Abstract

A research on the effect of duration and methods of extraction to the quality of gambier has been conducted. Leaves of gambier from Uncaria gambir Roxb were extracted by steaming and boiling for 5, 10 and 15 minutes, then pressed with hydraulic press in 18.000 kg/cm^2 pressure and dried for 3-4 days. All of the gambier product from these extraction treatment have the same quality but the best quality of gambier could be found by steaming for 5 minutes

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