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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
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Search results for , issue "Vol 6, No 02 (1989)" : 16 Documents clear
(The Effect of Plant-Age on the Oil Composition of Curcuma mangga Val.) Salya Sait; Enny Hawani Lubis
Warta Industri Hasil Pertanian Vol 6, No 02 (1989)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2870.049 KB) | DOI: 10.32765/warta ihp.v6i02.2306

Abstract

The essential oil obtained from Curcuma mangga rhyzomes, which were collected throughout the harvesting season, in the plant age of 9,10 and 11 months, were studied using gas chromatography and chemical as well as physico-chemical methods. During the period of the highest essential oil yield (the age of 11), the higher the percentages of ocimine the lower the percentages of myrcene and lower ester number, meanwhile the lowest essential oil yield (the age of 10), the higher ester number were found.
(The Effect of Ascorbic Acid and Sodium Erythorbate on Processing of Kolang-Kaling (Arenga pinnata Merr) in Syrup Dwi Sutrsiniati; Harry Wiriano
Warta Industri Hasil Pertanian Vol 6, No 02 (1989)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2027.59 KB) | DOI: 10.32765/warta ihp.v6i02.2299

Abstract

Antioxidant were added to the processing of "kolang-kaling" (Arenga pinnata Merr) in syrup processing as ascorbic acid, sodium erythorbate, a mixture of ascorbic acid and sodium erythorbate. The products were stored at room temperature of three months. Total soluble solid, pH, vitamin c, total bacterial count and organoleptic test were observed during storage. The addition of ascorbic acid or ascorbic acid and sodium erythorbate resulted in decreasing of pH and increasing of vitamin C, while the total soluble solid was stable. Total soluble solid increased but vitamin C decreased during storage. Organoleptic test showed that the addition of these antioxidants was basically acceptable.
The Withering Effect of Raw Material on Essential Oils and its Free Menthol Content of Mentha (Mentha arvensis Linn). Helmud P. Simanjuntak; Edy Soelistyo
Warta Industri Hasil Pertanian Vol 6, No 02 (1989)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2870.049 KB) | DOI: 10.32765/warta ihp.v6i02.2307

Abstract

The result showed that one day storage (with wring) gave the yield of 2,28%, and free menthol content of 51.59%. It was obvious that both the yield and free menthol content obtained from one day storage are higher than those obtained from two, three and four days storage.
(A Study on Preservation of Pineapple Slices in Sugar Solution) Endah Djubaedah Jusuf; Toni Sugandar; A. Basrah Enie
Warta Industri Hasil Pertanian Vol 6, No 02 (1989)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2250.124 KB) | DOI: 10.32765/warta ihp.v6i02.2300

Abstract

Preservation of pineapple slices in sugar solution has been conducted. Chemical preservative used was sodium benzoic. The concentration of sugar (=Sucrose) used were 0% and 65%, while those of sodium benzoic were 0 and 0.15%. Plastic bags were used as packaging material using vacuum and non-vacuum sealing in plastic bag. The shelf life of this product was five days at room temperature.
(A Study on The Effect of Temperature, pH and Hidrolizing Time in The Extraction of Pectin from Passion Fruit Pericarp (Passiflora edulis sims). Subardj SK; Siti Sofiah; Entjep Tarmidji; Juli Astuti
Warta Industri Hasil Pertanian Vol 6, No 02 (1989)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2068.301 KB) | DOI: 10.32765/warta ihp.v6i02.2304

Abstract

A study on the effect of temperature, pH and time in hydrolizing passion fruit pericarp to produce pectin has been conducted. The result showed that the application of variable temperature altered the amount of pectin obtained significantly. However there was no significant effect of using variable pH and time of hidrolization as well as their interactions  on it. As much as 11,89% (d.b) of pectin was obtained at the hidrolization temperature of 100 C , which higher compared to that of the temperature of 60 C (9,85%) and of 80 C (10, 54%). Pectin obtained from the passion fruit pericarp extraction was categorized as a High Methoxyl Pectin which has the methoxyl content of more than 7%, with a jelly grade of 100 and a slow set characteristic that is setting time of about 3 minutes.
(Essential Oil from the Leaves and Steams of The red Ginger Plant A Rich Source Of Linally Acetate) Salya Sait; Enny Hawani Loebis
Warta Industri Hasil Pertanian Vol 6, No 02 (1989)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2870.049 KB) | DOI: 10.32765/warta ihp.v6i02.2308

Abstract

The chemical constituents of an essential oil obtained from the leaves and stems of the plant Zingiber officinale Roscoe of a red type, have been studied using gas -liquid chromatography. The oil contains linalyl acetate (37.9%) as the major component. Some other abundant constituents were also identified which are geranial (9.35%), neryl acetate (6.23%), terpenyl acetate (5.66%), and one which is still unidentified (6.78%). The high content of linalyl acetate showed that the oil, which is comparable to that of bergamot oil, be a valuable commodity and affirms that another type of essential oil has been recognized.

Page 2 of 2 | Total Record : 16

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