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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 804 Documents
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(The Production of Aloe vera Powder Using Spray Dryer and Its Quality Characteristics) -, Sumarsi; -, Lucyana; Anita, Fikti
Warta Industri Hasil Pertanian Vol 15, No 1-2 (1998)
Publisher : Balai Besar Industri Agro

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Abstract

A study on the production of Aloe Vera (Aloe Vera Linn) powder using spray dryer has been conducted. The fillers used were arabic gum 1%, CMC 1%and Carragenan 1%. Analysis done on the Aloe powder are moisture content, acidity (pH), amino acids, particle spread and viscosity. The moisture content and pH of Alue powder filled with arabic gum and CMC met the requirement of CTFA code TN. 001. It moisture content were 6.40 - 7,23%, while the pH 4-5. Aloe powder with carragen did not meet the above requirement. However the amino acid content in powder using carragen filler was almost the same as those of Aloe gel. Its particle size was also finer and therefore it is more soluble in water.
The Study of Extraction Methods and Characteristic of Red Fruit Oil (Pandanus conoideus LAM) Guring Pohan, H; Arie Wardayanie, Ning Ima
Warta Industri Hasil Pertanian Vol 23, No 01 (2006)
Publisher : Balai Besar Industri Agro

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Abstract

The study on the effect of oil extraction methods of red fruit using of amount water on the characteristic of red oil has been conducted.There were two methods used in this study,i.e:wet rendering using the water and dry rendering using the steam.In wet rendering the process was included a traditional process nd developed/modified of traditional process by using comparison between red fruit and water are1:2 anf 1:4;mean while dry rendering consist of blenders-steam-press and steam-blender-press.The result showed that the best treatment of oil extraction for red fruit were using the developed/modified of traditional process by using comparison between red fruit and water in 1:4 with have characteristic of red oil were followed :the yield of oil 4.61%,moisture content 3.54%,free fatty acid 2.96%,oleic acid 57.41%,beta-caroten 604.53 part per million (ppm) and a-tocoperol 416.82 ppm;mean while the best treatment for dry rendering (stem-blender-press)have resulted characteristic of red oil as follow :the yield oil 10.19%,moisture content2.14%,free fatty acid 2.84%,oleic acid 58.12%,beta-caroten 655.17 ppm and a-tocoperol 453.28 ppm.The result of analysis red oil not indicated content of trans fatty acid.
(A Study on The Use of Tofu By-product To Produce Soymilk) Neffi Ridwan, Indra; Setiadi, Iim; -, Ign; -, Suharto
Warta Industri Hasil Pertanian Vol 7, No 02 (1990)
Publisher : Balai Besar Industri Agro

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Abstract

The research is aimed at studying the effect of stirring time and the ratio of dillution to the extracted protein in the production of soy milk from tofu by-product. The stirring time used were 4,6, and 8 minutes. The dillution ratio of tofu by-product and water were 8:4, *:5, and 8:6. The analysis done include protein content, total solid, total bacteria and organoleptic test. Soy milk obtained from 4 minutes stirring and dillution ratio 8:5 resulted in the highest protein content in total solid i.e. 44.98%. The product is acceptable by the panelists. The total bacteria is 10 col/ml.
Penyimpanan Dingin Bawang Merah (Allium ascalonicum L.) Varietas Bima Brebes, Tajuk, dan Bali Karet Priyantono, Eko; Aris Purwanto, Yohanes; -, Sobir
Warta Industri Hasil Pertanian Vol 33, No 01 (2016)
Publisher : Balai Besar Industri Agro

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Abstract

Bawang merah sebagai komoditas hortikultura memiliki permintaan yang cukup tinggi diketahui sebagai bahan segar yang cepat mengalami penurunan mutu secara fisik maupun kimia. Teknik penyimpanan suhu rendah merupakan salah satu metode penanganan pascapanen bawang merah untuk mempertahankan mutunya hingga ketangan konsumen. Penelitian ini bertujuan untuk menganalisa pengaruh suhu penyimpanan terhadap perubahan mutu bawang merah serta mengetahui respon beberapa varietas bawang merah terhadap penyimpanan pada suhu rendah. Bawang merah yang digunakan dalam penelitian ini adalah varietas Bima Brebes, Tajuk dan Bali Karet. Sampel bawang merah dikemas ke dalam plastik net masing-masing sebanyak 2 kg dan disimpan di suhu 0 dan 5oC RH 65-70% dan suhu ruang 25-32 oC dengan RH 50-88% selama 3 bulan. Hasil pengukuran menunjukkan suhu penyimpanan 0oC dapat mempertahankan kualitas bawang merah hingga akhir penyimpanan tanpa ditemukan kerusakan umbi untuk semua varietas. Kerusakan tertinggi yaitu 35.81%,ditemukan untuk varietas Bima Brebes yang disimpan pada suhu 5oC.
(Research on the preparation of fermented cassava flour. I.effects of Fermentation and Drying Methods on the Quality of Gari) -, Sardjono; Hartoto, Liesbetini; Basrah Enie, A.; Budi Wahyuningsih, Sri
Warta Industri Hasil Pertanian Vol 9, No 1-2 (1992)
Publisher : Balai Besar Industri Agro

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Abstract

Research on the preparation of fermented cassava flour,gari,has been conducted.The cassava varieties used were Adira 1 and Adira IV.The cassava pulp were fermentedby a traditional method for 2,3,and 4 days.The drying methods used were sun drying,oven drying,and roasting.Changes in moisture contents,ash,total titratable accidity,protein content degree of whiteness and flavour of gari flour were observed.good quality gari flour can be obtained from Adira IV variety which was fermented for 3 days and dried by roasting.The moisture content,acidity and degree of whitness of product were 13.2%,0.72%, and 80.9%,respectively.
(Physico chemical constants of some Indonesian essential oils and their GLC Finger Prints on OV Silicone 101 as Liquid Phase) Nurlydia, Dede; Dharma, Gasik; Moestafa, Achmad
Warta Industri Hasil Pertanian Vol 10, No 1-2 (1993)
Publisher : Balai Besar Industri Agro

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Abstract

Essential oils are volatile derived from plants, therefore Glc method of analysis is most recommended.Each oil have differentcomponents and quantitatively can be used as a standard if the same procedure is followed.In case from the different sample different"finger print" was found,the sample might be suspected to had been adulterated. The physico chemical constant of the oils are also described in this paper, hence it can be used as a standard for most indonesian commercial oils.
(Coconut oil Extraction Using The Intermidiate Moisture Content Technology) Supriatna, Dadang; Rosidi, Bakri; Guring Pohan, Hitler
Warta Industri Hasil Pertanian Vol 17, No 1-2 (2000)
Publisher : Balai Besar Industri Agro

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Abstract

Alternative technology to extract the coconut oil has been improved and investigated. this technology was the intermediate moinsture content (IMC) technology which is suitble for small and medium scale industry. the main product is virgin coconut oil which is to be used for cooking without further chemical treatment and also used in cosmetic and pharmacy industry. the by-product that is low fat dried grated coconut flesh can be used in bakery industry. the observation done were moinsture content of dried grated coconut flesh before pressing, oil yield, oil noisture ontent, free fatty acid (FFA), organoleptic test, and shelf life. the moinsture and oil content of the by-product was also analysed, along with the mass balance, and techno-economic analysis. the result showed that the FFA and moinsture content of the oil met the requirements of the Indonesian National Standars pf cooking oil during 3 monts. storage. the organoleptic test showed that the virgin oil was more acceptable than refined coconut oil that sold in the market. the techno-economic analysis showed that using the capacity of 80 nuts/day, the profit would be Rp. 745,450,- per month, and the pay back period would be 3.24 year.
(A study on characteristics of dough made From sweet Potato Flour and Wheat Flour) Maman Rohaman, M; -, Novianis; Djubaedah, Endah
Warta Industri Hasil Pertanian Vol 4, No 01 (1987)
Publisher : Balai Besar Industri Agro

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Abstract

A study to substitute sweet potato flour for wheat flour dough has been conducted using two type of wheat flour and various percentage of substitution. To test the degree of substitution, the characteristics of dough were measured using Brabender farinograph and Brabender Extensograph. Measurement of rheological properties using farinograph showed that the dough made of 60% sweet potato flour with hard wheat and those of 40% sweet potato flour with medium wheat cannot be done. Viscoelasticity of dough from 40% or more sweet potato flour with hard or medium wheat cannot be measured using Extensograph.
(The Effect of Stove Change Design and The Specific Gravity Briquette Bamboo Charcoal to Increasing of Heating efficiency) Pohan, H.G; Waspodo, Priyo; Yang Setiawan, Yang
Warta Industri Hasil Pertanian Vol 26, No 01 (2009)
Publisher : Balai Besar Industri Agro

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Abstract

Experiment on the use of modified anglo (rural type of stove) and density of bamboo charcoal briquette of Andong (Gigantochloa pseudoarundinaceae) and Petung (Denrocalamus asper) have been carried out to increase its heating efficiency. Observation was carried out on temperature profile, temperature elevation rate, fuel consumption rate and heating efficiency.Analysis on the charcoal briquettes includes moisture content, volatile substance on 950  C, fixed carbon and calorific value.The experiment revealed that the use of bamboo charcoal briquette of Andong and Petung with density respectively of 0.484 and 0.488 in unmodified traditional anglo give heating efficiency of respectively 16.36 % and 17.4 %. Whereas by increasing the density of bambu charcoal of Andong and Petung to respectively 0.5689 gr/cm3 and 0.5021 gr/cm3 and reducing the ventilation of anglo, the heating efficiebcy can be increased to respectively 40.27 % and 45.06 %. Moreover, the tested bamboo charcoal briquette of Andong has moisture content of 6.83 % (wb),volatile substance at 950 C of 22.71 %, Fixed carbon of 71.15 % and calorific value of 6668 cal/g, whereas the bamboo charcoal briqutte of Petung has moisture content of 4.25 % *wb), volatile substance at 950 C of 25.48 %, fixed carbon of 68.19 % and calorific value of 5018 cal/g.
(Technical and Engineering Design of Granulated cocoa for small scale industry) Sudibyo, Agus; Sapto Hartanto, Eddy; Yulistia, Aan
Warta Industri Hasil Pertanian Vol 15, No 1-2 (1998)
Publisher : Balai Besar Industri Agro

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Abstract

 The cacao production in Indonesia was increased very rapidly in the last five years. However, almost all of the cacao production in Indonesia was exported as cacao bean, meanwhile there were only a few of cacao processing industry top process the cacao bean become chocolate products. These condition was not advantaging for cacao and chocolate industry development, because the added value of cacao bean was small. Therefore, it was needed a strategic development of cacao products. In this case , divesrsification of cacao products for small scale industry was one of the alternative strategic for cacao product development. The study aimed at designing and engineering a set of equipment for small scale industry and material formulation for grain chocolate production. It was concluded that designing and engineering a set of grain chocolate equipment could be implementation for small scale industry by modification. The capacity of cacao granulator ia 4,16 kg per hour. Efficiency of the granulator is 74,8% and the temperature in the cooling tunnel is 10 - 12 C. The grain cocoa product is fullfilled the requirement of Indonesia National Standard (SNI), however the texture and appearance is still have to be improved.

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