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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 16 Documents
 1   2 
Search results for , issue "Vol 6, No 01 (1989)" : 16 Documents clear
(Effects of Methods and Distillation Time of " Kapolaga " (Amomum cardamomum Wild.) on The Yield and Chemical Properties of The Oil Produced. -, Sumarsi; Harjanto, Sri; Pujiastuti, Untari
Warta Industri Hasil Pertanian Vol 6, No 01 (1989)
Publisher : Balai Besar Industri Agro

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Abstract

The method was steam distillation and water and steam distillation, whereas the duration was, 4,5,6,7 and 8 hours. It was found out that the highest yield (5,85%) was obtained from 6 hours steam distillation. The analysis of the oil showed that steam distillation method gave lower acid number, but water and steam distillation for 4 hours resulted in highest cineolcontent.
(The Development of Extraction of Ginger Oleoresin) Susanto, Eko
Warta Industri Hasil Pertanian Vol 6, No 01 (1989)
Publisher : Balai Besar Industri Agro

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Abstract

Oleoresin ia a product of whole spices which is prepared by extraction of ground spices with solvent. Ginger oleoresin has been known since hundred years ago and now it is still investigated by many researcher in order to increase its quality and quantity. The extraction process of ginger oleoresin is affeted by several factors such as raw material, solvent and the condition of the extraction.
(The Effects of Storage Time on The Yield of Garlic Oil) Guring Pohan, H
Warta Industri Hasil Pertanian Vol 6, No 01 (1989)
Publisher : Balai Besar Industri Agro

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Abstract

Garlic, obtained from Central Java, was distilled using cohobation method.The distillate was collected within 2.5 hrs. after first drop of oil produced. The treatment given was the storage of minced garlic at room temperature for 0,1,2,3 and 4 days before distillation. The highest yield, 0.122%, was obtained from garlic of 1 day storage. The refractive index of the oil ranged from 1.5701 to 1.5795, while the specific gravity was 1.0907 - 1.1123.
Effects of Harvesting Age of "Pisang Ambon Jepang " (Musa cavendishii Lambert) to The Rate of Ripening Neffi Ridwan, Indra
Warta Industri Hasil Pertanian Vol 6, No 01 (1989)
Publisher : Balai Besar Industri Agro

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Abstract

The aim of this experiment is to study the effect of harvesting age of "Pisang Ambon Jepang (Musa cavendishii Lambert) to the rate of rip g ening. The fruit age was varied from 3.5 to 4.5 months. The ripening process was induced by moisteninin dilute ethrel of 720 ppm and calcium carbide of 0.6%. The analysis was carried out soon after seven days of the ripening process. The results showed that the suitable fruit age was between 4 and 4.5 months.
(Effects of Distillation Time and Seed Crushing on The Yield and Physico-Chemical Properties of Cumin Oil) Sudibyo, Agus
Warta Industri Hasil Pertanian Vol 6, No 01 (1989)
Publisher : Balai Besar Industri Agro

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Abstract

A study on the effects of distillation time and seed crushing on the yield and physico-chemical properties of cumin oil has been conducted. Two treatments were given to cumin seed i.e.(a) remain whole, and (b) crushed (using blender). The seeds were distilled using cohobation methods for 3,5 and 7 hours. The yield of whole seeds were 1.90; 2.10 and 2.23% for each distillation time, while those of crushed seeds were 2.18; 2.25 and 2.43% respectively. The evaporation residues of both oils were increased from ca. 0.18% (3 hrs. distillation) to 2.23% (7 hrs distillation). an from ca. 0.20% (3 hrs. distillation) to 0.26% (7 hrs distillation). The highest cuminaldehyde content was obtained from 3 hrs. distillation (5.99%) and the lowest was those of 7 hrs. distillation (45.14%).
(Comparison Study of The Effectiveness of Cs, Na, Ca and Ba as Ionization Suppressant in The Determination of K Using AAS Technique) Sait, Salya; Asnadi, Chepy
Warta Industri Hasil Pertanian Vol 6, No 01 (1989)
Publisher : Balai Besar Industri Agro

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Abstract

Recommended method for the determination of potassium using the Air-Acetylene Flame AAS technique requires an addition of cesium cation which is expensive (dua to a scarcity of supply in Indonesia) to suppress ionization suppressant is investigaed and compared with that of cesium cation.The results of investigation conclude that only sodium cation is capable to substitute cesium cation in the method.
(Oxidation of Vitamin A II. : Factors affecting the Rate of Oxidation of Vitamin A with t-Butil Hydroperoxide) Slamet Pardijanto, Muhammad
Warta Industri Hasil Pertanian Vol 6, No 01 (1989)
Publisher : Balai Besar Industri Agro

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Abstract

This report deals with studies on factors affecting the rates of autoxidation and hydroperoxide oxidation of vitamin A. It is shown that the latter process is much more rapid than autoxidation and the significance of this facts is assessed in relation to oxidative losses of vitamin A in Fatty foods.
Rosidi Rosidi, Bakri
Warta Industri Hasil Pertanian Vol 6, No 01 (1989)
Publisher : Balai Besar Industri Agro

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Abstract

Flavor of processed foods is an important factor of its acceptability. This review described phenomena : flavor produced from raw material component, its properties and flavor-binding mechanism.
(The Development of Extraction of Ginger Oleoresin) Eko Susanto
Warta Industri Hasil Pertanian Vol 6, No 01 (1989)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2299.788 KB) | DOI: 10.32765/warta ihp.v6i01.2295

Abstract

Oleoresin ia a product of whole spices which is prepared by extraction of ground spices with solvent. Ginger oleoresin has been known since hundred years ago and now it is still investigated by many researcher in order to increase its quality and quantity. The extraction process of ginger oleoresin is affeted by several factors such as raw material, solvent and the condition of the extraction.
(The Effects of Storage Time on The Yield of Garlic Oil) H Guring Pohan
Warta Industri Hasil Pertanian Vol 6, No 01 (1989)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2299.788 KB) | DOI: 10.32765/warta ihp.v6i01.2257

Abstract

Garlic, obtained from Central Java, was distilled using cohobation method.The distillate was collected within 2.5 hrs. after first drop of oil produced. The treatment given was the storage of minced garlic at room temperature for 0,1,2,3 and 4 days before distillation. The highest yield, 0.122%, was obtained from garlic of 1 day storage. The refractive index of the oil ranged from 1.5701 to 1.5795, while the specific gravity was 1.0907 - 1.1123.

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