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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 804 Documents
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Effect Of sodium Benzoate and Citric Acid on the Quality of Jack Fruit (Artocarpus heterophyllus Lmk.) Juice during Storage Maman Rohaman, M.; Hardjo, Suhadi
Warta Industri Hasil Pertanian Vol 3, No 01 (1986)
Publisher : Balai Besar Industri Agro

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Abstract

The effect of sodium benzoate and citric acid to the quality of jack fruit juice during storage has been studied. The concentration of sodium benzoate used were; 500 and 1000 ppm, while citric acid were 0;0.1 and 0.2 percent. The result showed that sodium benzoate significantly affect the total acid, pH and total microbial count. The higher the sodium benzoate concentration, the lower the total acid will be, while the pH will increase and total microbial count decrease. The addition of citric acid resulted in the decrease of total acid and vitamin C, while the PH increase. Vitamin C content, pH, total soluble solid and viscosity decreased during storage and total microbial count increase. Organoleptic test showed that the addition of 0.1 percent citric acid is acceptable.
(Prediction of Vaporization Latent Heat of White and Black Pepper Beans (Piper Ningrum L.) for Drying Application) P. Manalu, Lamhot; Alamsyah, Rizal
Warta Industri Hasil Pertanian Vol 25, No 01 (2008)
Publisher : Balai Besar Industri Agro

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Abstract

In most drying application the latent heat is determinaned by considering the evaporation of free water as given in the steam tables. The use of these data for latent heat, especialy with crop at a low moinsture content, present considerable error. The equalibrium moinsture data may be used as a basis for determining the latent heat. Experiment was carried out by drying pepper beans to remove its moinsture at some temperature levels (35,45,55 and 65.
(Waste Water Treatment of Tofu Industries by Chemical and Physical(Aeration ) Processes to the Decreasing of BOD5 and Suspended Solid) Susanto, Eko; Rachmatunisa, Amelia
Warta Industri Hasil Pertanian Vol 14, No 1-2 (1997)
Publisher : Balai Besar Industri Agro

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Abstract

The waste water of tofu industries cause enviromental poblem due to its high BOD and suspended solid values. The decomposition of organic matters in the waste water will result in cloudness of the water and awful smell. Therefore it is necessary to reduce their organic matters by coagulation process using chemicals and continued solid values. The result showed that the aeration, the lower the BOD and suspended values would be. The 22 hours aeration would decrease the BOD value up to 84.36% and suspended solids value op to 91.32%.
(The research Of Chitosan For Flocculan In Wastewater Treatment For Tapioca Industries) Sapto Hartanto, Eddy; Bastaman, Syarif
Warta Industri Hasil Pertanian Vol 23, No 01 (2006)
Publisher : Balai Besar Industri Agro

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Abstract

The research of chitosan for flocculation in wastewater treatment for tapioca industry has been conducted.The researchs goal is to know ability of chitosan for tapioca industrial wastewater treatment.Concentration of coagulant A12 (SO4)3 14 H2O IS 75 MG/1 ON Ph 8 condition.Flocculants chitosan and polymer PN 161 concentrations are 30 mg/1,45 mg/1 and setting 15 minute,30 minute,and 45 minute.The result showed that the formula tawas and chitosan 45 mg/1 on pH 8 and settling time 45 minute was the best treated.The result analysis pollutants each are turbidity from 440 NTU to 29 NTU,TSS from 282 mg/1 to 20,24 mg/1,BOD 861 mg/1 to 88,25 mg/1,COD 1851,3 mg/1 to 151,25 mg/1 and pH 5,67 to pH 6,21.The quality of wastewater treatment with that formulation has met kep men LH No. KEP 51/10/1995 standard regulation for tapioca industrial wastewater.
(Model Matematik Laju Pengeringan Jagung di dalam "Sputed Beds") Alamsyah, Rizal
Warta Industri Hasil Pertanian Vol 7, No 02 (1990)
Publisher : Balai Besar Industri Agro

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Abstract

Studi ini dirancang untuk membentuk suatu model matematik ("two compartment model") yang dapat digunakan untuk menduga laju pengeringan jagung yang berlangsung terutama pada tahap laju pengeringan menurun dalam "spouted bed". Model matematik yang dikembangkan adalah fungsi dari kadar air awal jagung (Mo), suhu udara (T) serta kelembaban) relatif (Rh) udara pengering. Model matematik yang merupakan fungsi dari Mo ternayata memberikan pendugaan yang baik terhadap hasil empiris percobaan. Plot dari Mo terhadap waktu (t) baik menurut hasil model matematik maupun hasil empiris percobaan menunjukkan dua tahap laju pengeringan menurun.
Pembuatan Nata dari bahan Baku Air dengan Perlakuan Konsentrasi Nutrisi dan Mikroba Alamsyah, Rizal; Hawani Loebis, Enny
Warta Industri Hasil Pertanian Vol 32, No 02 (2015)
Publisher : Balai Besar Industri Agro

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Abstract

Masalah dalam produksi nata de coco adalah keterbatasan air kelapa sebagai bahan baku. Kendala lain adalah bahwa air kelapa tidak dapat disimpan untuk waktu yang lama yang diakibatkan kerusakan nutrisi dalam air kelapa oleh mikroba. Penelitian ini bertujuan untuk menilai efek dari mikroba dan konsentrasi nutrisi pada produksi nata dengan menggunakan air tawar sebagai bahan baku. Produksi nata dengan menggunakan substrat air dilakukan dengan menambahkan gula sukrosa (gula) 10%, urea 0,5%, asam glacial asetat 2 % atau cuka dapur 25% sebanyak 16 ml / liter air kelapa. Nata pembuatan dilakukan melalui tahapan sebagai berikut: peremajaan kultur A. xylinum, preparasi substrat, preparasi starter, fermentasi, pemanenan produk, dan evaluasi hasil. Hasil yang diperoleh menunjukkan bahwa jenis air yang memberikan kualitas terbaik berasal dari air mineral dengan pendidihan terlebih dahulu. Hasil yang sama juga menunjukkan dari nata berasal dari air sumur. Kekurangan nata de coco yang dihasilkan dari air adalah rendemen yang lebih rendah dibandingkan dengan nata yang dihasilkan dari media air kelapa. Karakteristik lain dari nata yang dihasilkan dari air adalah elastisitas produk yang sama, kadar abu yang rendah, dan warna putih.
(The use of citrus Leaves as an Ingredient for Instant Noodle) Sait, Salya; Hawani Lubis, Enny
Warta Industri Hasil Pertanian Vol 8, No 02 (1991)
Publisher : Balai Besar Industri Agro

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Abstract

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 Use of Pineapple Puree, Sweet potato and Nata de Coco on the Preparation of Dried Functional Snack) Maman Rohaman, M; Nurlaelyah, Elly
Warta Industri Hasil Pertanian Vol 17, No 1-2 (2000)
Publisher : Balai Besar Industri Agro

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Abstract

Research on the preparation of dried functional snack has been conducted. The formulation was development based on sweet potato leather of pineapple puree 150 and 300 g, nata de coco 0, 100, 200, and 300 g withsweet potato 500 g respectively. The products were stored for 0,4,8 and 12, weeks. The result showed that the effect of storage gave the decrease of moinsture, protein and sugar content for the addition of each nata de coco, while the effect of storage gave the increase of Ph for the addition of each pineapple puree. The dietary fibre and microbial content were relatively unchanged during storage. The best product was accepted by the panelist with the formulation i.e. pineapple puree 150 g, nata de coco 100 g and sweet potato 500 g.
Solid Substrate Fermentation of Cassava Pellets Using Tempeh Mould (Rhizopus oligosporus ) and Soya Sauce Mould (Aspergilus Oryzae) Basrah Enie, A.; Alaban Hasibuan, Saib
Warta Industri Hasil Pertanian Vol 3, No 02 (1986)
Publisher : Balai Besar Industri Agro

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Abstract

Cassava pellets were fermented for 1, 2, 3, and 4 days at room temperature using tempeh mould (Rhizopus oligosporus) and soya sauce mould (Aspargillus oryzae). After 2 days fermentation, the protein content of products were slightly increased from 1.29% (unfermented) to 1.52% (fermented by Rhizopus oligosporus) and to 1.58% (fermented by Aspergillus oryzae), however after 3 days fermentation the protein content tend to decrese. The pH of products drop after 2 days fermentation from 6.39 to 4.42 (R.oligosporus) and to 5.62 (A. oryzae). Organoleptic test showed that the acceptability of products were decreased after one day fermentation (taste and flavor) and after two days fermentation (colour).
(Study on effect of Delignification and Fermentation of Clove Stem on the Yield and its Oil Quality) Sudibyo, Agus; Astuti, Juli
Warta Industri Hasil Pertanian Vol 25, No 02 (2008)
Publisher : Balai Besar Industri Agro

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Abstract

The aim of this study was to determine the effect of clove stem preparation (delignification and fermentation) on the yield and quality of clove stem oil. The clove stem (Syzigium aromaticum, L) were obtained from Institute for Research and Development of Medical Plants and Spice, Bogor meanwhile Trichoderma vired mold was taken form Center for Research and Development of Biology, Indonesia Institute of Scince (LIPI) Bogor. It was dried until maximum moisture content of 12 %. Expriment was conducted in ywo replications base on these treatments, i.e. delignification temperature (60C, 80C) and fermentation time (2,4,6 and 8 dayas). Sodium hydroxide solution (NaOH 0.5%)was used for delignification. The ditillation process was conducted at 100-2C during 6 hours and ambient pressure condition. The clove stem oil quality were analyzed for the yield, specific gravity at 25C, rotary index and eugenol content. The results showed that increased of fermentation time was followed by decreased of the clove stem oil quality parameter. It was indicated that the best treatment in term of the yield and quality which about 5.62 % (w/w), specific gravity 1.074, rotary index 1.545 and eugenol content 95.4% was that treating clove stem with delignification at 60C and fermentation time for 6 day. The clove stem oil produced using treatment of fermentation time were in the range of physico-chemical quality standardof clove oil given by SNI no 06-2387-1998

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