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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 12 Documents
 1   2 
Search results for , issue "Vol 8, No 01 (1991)" : 12 Documents clear
(Chemical Composition of Indonesian Traditional Food Additives Which Possibly Containing Borax) Atih Surjati Herman; Renawati Iskandar; Binarti Dwi Astuti
Warta Industri Hasil Pertanian Vol 8, No 01 (1991)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2855.477 KB) | DOI: 10.32765/warta ihp.v8i01.2361

Abstract

Five types of traditional food additives collacted from markets in Java and Manado, namely "bleng", "obat mi", "Pijer", "air abu/kansui" and "abu cina/kansai" were analysis for their chemical composition. The same chemical analysis was done to the solutions of straw ash and coconut shell ash, and also to natural mineral water ("bleng alam") collected from two sources in puwodadi/Central Java, which are traditionally used for food additives. Except "obat mi", the other four food additives contain boron. Composition of mineral water was different between the two sources, one contained boron while the other did not. Rough estimation composition of these additives are shown in the paper.
(A study of Yoghurt Processing from Soybean Flour) Dwi Sutrisniati; Susilo Bowolimawan; Harry Wiriano
Warta Industri Hasil Pertanian Vol 8, No 01 (1991)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2614.815 KB) | DOI: 10.32765/warta ihp.v8i01.2362

Abstract

Yogurt was made from soy milk which was prepared from soybean flour, added with skim milk (3%, 4%, and 5%), and fermented at 42 derajat - 44 derajat celcius for 3 hours using Lactobacillus bulgaricus and streptococcus thermophilus as starters (1% : 1% : 1.5% : 1% and 2% : 1%). The products were evaluated for its pH, total soluble solid and organoleptic test. The increasing addition of skim milk resulted in the decreasing of pH, while the total soluble solid and organoleptic test score increased. The most acceptable product was made with the addition of 5% skim milk and 2.5% starter of L. bulgaricus and S. thermo-philus (1.5 : 1).

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