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Warta IHP (Warta Industri Hasil Pertanian)

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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 18 Documents

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Search results for , issue "Vol 8, No 02 (1991)" : 18 Documents clear

(The Effect of Time Duration and The Rate of Distillation on Oil Yield and Vetiverol Content in Vetiver Root). Achmad Moestafa; Priyo Waspodo; Syaeful Hakim
Warta Industri Hasil Pertanian Vol 8, No 02 (1991)
Publisher : Balai Besar Industri Agro

Vetiver oil is one of the essential oils which are use as perfumeand fragrance material.It has a pleasant odour and a typical charateristic as a fixative agent in perfumes.An oil which has high vetiverol content is usually more appreciated and highly valued.An attempt to perform and high vetivero content from vetiver root by manipulating the time and rate of distillation has been carried out.It was observed that the longer the distillation was proceeded a higher yield of oil and vetiverol content was discovered.Rate of distillation seemed to have he same effect,the faster distillation was taken place, more oil and higher vetiverol was found.

(The use of citrus Leaves as an Ingredient for Instant Noodle) Salya Sait; Enny Hawani Lubis
Warta Industri Hasil Pertanian Vol 8, No 02 (1991)
Publisher : Balai Besar Industri Agro

The use of volatile leaf oil as well as dried, powdered leaf extract of citrus hystrix DC leaves in vegetable oil as flavoring material for instant noodle has been investigated.For this purpose,the volatile leaf oil was made finely powdered via two kinds of fixation procces involving the use of free-flowing microcrys-talline cellulosepowder as flavor absorbant,sorbitol and sucrose prior to incorporation into the food.Meanwhile a flavoring material in the form of dried,pewderedleaf exract in vegetable oil was also prepared.The results of sesory evaluation of the food using the triangle differential test method concluded that the added flavoring in the form of sorbitol-fixative was of the most preferable one,on the countary, the leaf extract in vegetable oil seemed to be hardly wanted due two flavor-decommposition and off-flavor from the oil during strorage;and the preferable cocentration of flvor in the noodles prepared for ready-to-eat was around 56 ppm.

(The Effect on The Quantity of Sulphuric Acid,Acetic Glacial and Aceton An The Production Terpineol From Alpa-Pinene) Achmad Moestafa; Priyo Waspodo; Lucyana -; Budi Santosa
Warta Industri Hasil Pertanian Vol 8, No 02 (1991)
Publisher : Balai Besar Industri Agro

Terpinol is one of the compounds which are terpene used as flavorand fragrance materials.In nature it is found in more than 200 derivatives from leaves,herbs and flowers.Syntheticaly it can be prepared from terpene hydrate which are derived from alpha-pinene trough its reaction with sulphuric acid,acetic glacialand aceton.It was observed that when alpha-pinene reacted with sulphuric acid,acetic glacial andaceton in 50:60:10 and 45 ratio,62% alpha-pinene was converted into alpha-terpineol.The contents of alpha-terpineol can also be observed from its refractives indexes and specific gravities,the higher the content had increased the values.

(Lysine avalabity as indicator for protein quality) Dhiah Nuraini
Warta Industri Hasil Pertanian Vol 8, No 02 (1991)
Publisher : Balai Besar Industri Agro

Protein is one of the nutrients needed for man living and growing normally.Nutritive value of protein is determined by its ammount and also by the composition of its amino acid.Lysine is one of the essential amino acids found in various food stuffs.Lysine is sometimes used as an indicator for determination of protein quality.It is due to the fact that lysine sometimes found as a limiting essential amino acid, especially in cereal.It is also caused lysine is themost sensitive amino acid to certain processing treatment such as heating,smoking,frying and also involved in mailliard reaction.Other important reason is that lysine can be determined by chemical analysis, not like other amino acids which have to be determined biologically.

(study on extraction of "Gayam" starch). Siti Sofiah; Murdiati Gardjito
Warta Industri Hasil Pertanian Vol 8, No 02 (1991)
Publisher : Balai Besar Industri Agro

starch was prepared from "Gayam" (inocarpus edulis) seeds in order to increase itsw shelf life and diversifyb the products.The yield of starch was about 20% the shelled seeds and the degree of gelatinization was 81-85 degree C. Bleaching process affected the corbohydrate content of the starch but not its whitennes.The use of 300 ppm sodium metabisulfite solution decrease the carbohydrate content up to 28.60%.

(Microenkapsulasi : Penerapan dan Teknik) Ngakan Timur Antara
Warta Industri Hasil Pertanian Vol 8, No 02 (1991)
Publisher : Balai Besar Industri Agro

Perkembangan ilmu dan teknologi memungkinkan berkembangnya teknologi proses dan pengawetan dibidang pangan umumnya dan flavor khususnya.Teknik enkapsulasi (encapsulation) adalah suatu cara yang dikembangkan untuk memperpanjang masa simpan dan memperbaiki penampilan (perfomance) suatu produk antara atau akhir, sehingga memberikan beberapa keuntungan dalam pemakaia selanjutnya.Penerapan dan beberapa teknik enkapsulasi diulas dalam artikel ini.

(Pyrazines :Syntheses, analysis and its flavour properties) Timur Antara, Ngakan
Warta Industri Hasil Pertanian Vol 8, No 02 (1991)
Publisher : Balai Besar Industri Agro

Numerous pyrazines compounds have been isolated from various food stuffs.Studies have demostrated the importance of these compound in the flavor of heated and toasted food,and of course they are produced by maillard reaction.The review is concerned with their syntesis,analysis nd flavour properties.

(A study on physico-chemical properties of sago flour from various regions in indonesia). Nicolas Tumbel
Warta Industri Hasil Pertanian Vol 8, No 02 (1991)
Publisher : Balai Besar Industri Agro

Astudy on physico-chemical properties of sago flour has been done.The sago flour was obtained from various regions of indonesia i.e. Palembang,Banjar Baru,Ambon,Bogor,Sukabumi,Manado,and Irian Jaya.The analysis conducted were moisture,ash,protein,crude fat,crude fiber,starch,amylose & amylopectine,pH,amylograph,fungi test and particle size.The flour from Sukabumi was found out to be the best one.The improvement on sago flour production is still need to be done to get a better quality of flour.

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