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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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Processing, Financial, And Swot Analysis Alamsyah, Rizal; Budhiono, Arief; Yang Setiawan, Yang; Rinaldi, Herry
Warta Industri Hasil Pertanian Vol 19, No 1-2 (2002)
Publisher : Balai Besar Industri Agro

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Abstract

This study described about analysis of processing ,financial and SWOT (strength weakness,opportunities,and threats) for jackfruit  vacuum frying processing for vacuum frying of jackfruit the frying condition (pressure and temperature ) frying rate,and organoleptik test were investigated.the jackfruit are submerged in heated solid frying oil induce vavorization of the water from the jackfruit . this was conducted under vacuum pressure of-70 cm Hg ,and temperature level of 75 0C and 80 0C  such condition was done to minimize the heat used and therefore reduce changes in composition, color ,taste, and flavor of the jackfruit the results showed that the product has low moisture content of 3.58% ( wet basis)with the taste,flavor ,color, and volume similar to the fresh jackfruit .this experiment was conducted using 3 kg of jackfruit ,the yield of the product was 22% and the total water removal was 2510 ml. it finalcial analysis was conducted to evaluate the financial viability of jackfruit processing.financial analsyis of the jackfruit production capacity of 30 kg per day showed that NPV  (net present value) was rp 52.391.000 which was bigger than investment cost,IRR( internal rate return) was 51% and PBP(pay back period
(A study of The Extraction of Curcuminoid From Turmeric With Water) Purwanti, Ei; Imamkhasani, S; -, Tahid; -, Afrizal
Warta Industri Hasil Pertanian Vol 5, No 01 (1988)
Publisher : Balai Besar Industri Agro

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Abstract

Curcuminoid had been extracted from turmenic roots using six kinds of carboxylic acid with pH range 4,3-4,6 through protein precipitation which has significant role in the floculation process. The efficiency  of extraction was evaluated using TLC scanner and was found to be approximately 59%. To improve the efficiency of curcuminoid extraction, the strach was removed from the ground turmeric using sodium chloride solution. Then the curcumanoid was extracted using aqueous solution of soap prepared by saponification of castor oil. It was found that by using 20% of soap solution (weight/volume), 88-90% of curcumanoid was exracted. The result was a brown solution, which could be easily dispersed in water. 
Pengaruh Perlakuan Awal dengan Variasi Waktu Perendaman dan Jenis Bahan Perendam terhadap Karakteristik Tepung Umbi Ganyong (Canna edulis KERR) Ramadhani Meutia, Yuliasri; Fitri Hasrini, Reno; Abdurakhman, Dede
Warta Industri Hasil Pertanian Vol 31, No 02 (2014)
Publisher : Balai Besar Industri Agro

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Abstract

Permasalahan yang dihadapi dalam pembuatan tepung ganyong adalah terbentuknya warna kehitaman yang dapat menurunkan penerimaan konsumen secara sensori. Penelitian ini bertujuan untuk mempelajari pengaruh jenis bahan perendam dan waktu perendaman umbi ganyong terhadap sifat fisikokimia, derajat putih, dan kekuatan gel dari tepung ganyong yang dihasilkan. Pengaruh yang diamati adalah jenis bahan perendam (Natrium metabisulfit, asam sitrat, dan asam askorbat) dan waktu perendaman (10 - 30 menit) terhadap kecerahan warna tepung ganyong dibandingkan dengan kontrolnya. Parameter yang diamati antara lain derajat putih, komposisi kimia, sifat amilografi, kekuatan gel dan rigiditas tepung ganyong yang dihasilkan. Hasil menunjukkan bahwa perendaman ganyong dengan Na meta bisulfit 0,2% selama 30 menit memiliki kecerahan paling tinggi dibanding kontrol dan perlakuan lainnnya yaitu sebesar 68,94% dengan menggunakan alat pengukur derajat putih. Uji amilografi menunjukkan tepung ganyong dengan perlakuan perendaman natrium metabisulfit 0,2% dan asam sitrat 0,05% selama 10 menit memiliki suhu gelatinisasi paling tinggi dibandingkan kontrol dan perlakuan lainnya. Hasil uji kekuatan gel tepung ganyong menunjukkan bahwa semakin lama waktu perendaman ganyong maka kekuatan gel juga mengalami peningkatan. Kombinasi perlakuan natrium metabisulfit (0,2%) dengan asam sitrat (0,05%) menunjukkan kekuatan gel dan rigiditas tertinggi dibandingkan perlakuan lainnya.
(A study on isothermic-sorption models for desiccated coconut made of hybrid coconuts (khina-1,khina-2 dan Khina-3) Damerys Sirait, Shinta; Marlina R. Sirait, Marlina R. Sirait; Mahdar, Putiati
Warta Industri Hasil Pertanian Vol 12, No 1-2 (1995)
Publisher : Balai Besar Industri Agro

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Abstract

A study on isothermic-sortion characteristics of some desccated coconut had been conducted.The desiccated coconut was made from hybrid coconuts,khina-1,khina-2 ,khina-3.The result showed that the moisture content equilibrium range of dessicated coconut made from khina-1,khina -2,and khina-3was respectively 2.42-10.43%(db),2.27-13.66%(db)and 2.47-11.49%(db)due to adsorbtion approach,whereas by desortion it was 22.66-46.94%(db),3749-57.56%(db)43.95-62.97%(db).The reseach proved thet Henderson Equation was the most suitable to describe the isothermic-sorption models of desiccated coconut made from those hybrid coconuts.By knowing the moisture content equilibrium and isothermic-sorptionmodels of those desiccated coconuts,the storage condition to maintain the quality required can be designed.
(Study on the Effects of Agitating Duration and the Ration of Sulfuric Acid on the Preparation of Sulphated Shark Liver Oil as Fat Liquor) Djubaedah, Endah; Moestafa, Achmad; Hafid, Raoda; Aziz Darwis, Abdul
Warta Industri Hasil Pertanian Vol 20, No 1-2 (2003)
Publisher : Balai Besar Industri Agro

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Abstract

Study on the effects of agitating duration and the ratio of sulphuric acid on the preparation of sulphated shark oil as fat liquor had been carried out .the aimof the experiment was to introduce sulphuric acid that will be absorbed into the molecule chain of fatty acid cpmpletely and produced sulphated oil .the experiment was conducted in there variables of agitating duration (A) i.e:4,5 and 6 hours and the ration of sulphuric acid introduced and the ration of acid/oil was : agitationfor 6 hours and 40% of sulphuric acid ration or A3B3 combination .the sulphated oil has 96.77 lodine number saponification number 209.68 and 1.665 fixed S03 .the lower lodine number showed most double bond chain of the oil had been occupied by sulphate groups ,the higher saponification numbershowed the amout of sulphate group in the fatty oil chain ,the same as showed by the fixed S03 .it is concluded that agitating duration or mixing time and ratio sulphuric  acid to the shark liver oil to give significant effect on sulphated shark liver oil formed.
(The Influence of Reflux Ratio on Isolation of Alpha-Pinene by Fractional Distillation) Moestafa, Achmad
Warta Industri Hasil Pertanian Vol 5, No 02 (1988)
Publisher : Balai Besar Industri Agro

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Abstract

Alpha pinena is the main component of turpentine oil. This compound is very important since its derivates are used in various indutsries. It may be transformed into borneol, iso-borneol, citronellol and geraniol through an acid reaction which are used in parfumery or it mey be oxidised to pinic and pinonic acid which are used in polymer industry. The isolation of a-pinena from turpentine oil has long been know for centuries, unfortunately no one has discussed it in detail. The aim of this experiments is to find out a suitable condition during the isolation especially the value of reflux ratio if a fractional distillation process is undertaken. By using an Oldershaw type fractional column equipped with five perforated plates it was found that 1:3 ratio was the optimum condition. Not less than 80% of a-pinena with 96% purity had been isolated by this method from a commercial turpentine oil.
(The Study of Making Bamboo Charcoal and Vinegar using Pyrolisis Kiln of Semi Commercial Scale) Pohan, H.G; Wijaya, Hendra; Suherman, Ade
Warta Industri Hasil Pertanian Vol 27, No 01 (2010)
Publisher : Balai Besar Industri Agro

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Abstract

Study on production of bamboo charcoal an vinegar have been carried out semi commercially using pyrolysis furnace with a volume of 6 m3. The result of this study is expected to be a model of processing bamboo charcoal and vinegar for rural area. Observations were made on the characteristics of pyrolysis, yield of charcoal and bamboo vinegar, and characteristics of charcoal i.e., water content, ash, volatile matter, fixed carbon, calories, and pH. The bamboo raw material availability and techno-economical analysis were also conducted. The study revealed that the temperature of the out coming gar during the pyrolization process was 300 to 350 oC, the average yield of charcoal and vinegar were 27.33% and 33.61% respectively. The resulted bamboo charcoal has water content of 3.06%, volatile matter at 950oC was 40.03% (wb), ash content was 7.2% (wb), fixed carbon of 52.37% (wb) and calorific value of 5777 cal/g. The resulted bamboo vinegar has pH 4 and its refractive index was ranged from 3.25 - 3.75. The availability of raw material bamboo in the Village at Desa Tenjojaya, Kecamatan Cibadak Kabupaten Sukabumi, within the radius of 4 km was 3620 ton, while the possible selling price of the resulted charcoal was Rp. 3.000.-/kg whereas the vinegar was Rp.5000.-/kg. The techno-economical analysis of the processing unit of bamboo charcoal and vinegar with the capacity of 10 tons of charcoal per month revealed Present Value (NPV) of Rp.596.000.000,-, the Internal Rate pf Return (IRR) of 78% or Pay-back period was 1.3 years.
(The Effects of Storage Time on The Yield of Garlic Oil) Guring Pohan, H
Warta Industri Hasil Pertanian Vol 6, No 01 (1989)
Publisher : Balai Besar Industri Agro

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Abstract

Garlic, obtained from Central Java, was distilled using cohobation method.The distillate was collected within 2.5 hrs. after first drop of oil produced. The treatment given was the storage of minced garlic at room temperature for 0,1,2,3 and 4 days before distillation. The highest yield, 0.122%, was obtained from garlic of 1 day storage. The refractive index of the oil ranged from 1.5701 to 1.5795, while the specific gravity was 1.0907 - 1.1123.
Perbaikan Mutu Gizi Produk Olahan Pangan Tradisonal Opak Ketan dengan Penambahan Tepung Ampas Tahu (Okara) Isyanti, Mirna; Lestari, Nami
Warta Industri Hasil Pertanian Vol 31, No 02 (2014)
Publisher : Balai Besar Industri Agro

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Abstract

Opak ketan merupakan salah satu produk olahan dari beras ketan yang biasa dikonsumsi sebagai makanan ringan. Industri opak banyak tersebar di Jawa Barat, diantaranya adalah Tasikmalaya, Garut, Sukabumi, dan Bandung. Pada umumnya pengolahan opak masih dilakukan secara tradisional dan sederhana, akan tetapi memiliki prospek yang cukup baik, apabila mutunya dapat ditingkatkan. Penelitian pembuatan produk opak ketan untuk meningkatkan nilai gizinya-nya telah dilakukan. Dalam penelitian dilakukan pembuatan produk opak ketan dengan penambahan tepung ampas tahu disamping beras ketan. Penilaian secara organoleptik menunjukkan penambahan tepung ampas tahu/ okara (OPT2) sebesar 20%, merupakan produk yang lebih disukai oleh panelis, walaupun masih dapat diterima sampai dengan 30%. Analisis proksimat menunjukkan kadar air opak dengan penambahan tepung ampas tahu yang rendah (4,84%) sehingga masa simpan dapat lebih lama, kandungan protein dan lemak yang tinggi sebesar 9,81% dan 3,57%, serta karbohidrat yang cukup tinggi sebesar 80,8% mendekati opak ketan original (100% beras ketan) produksi Tasikmalaya sebesar 83,0%. Penambahan tepung ampas tahu dapat meningkatkan nilai kandungan gizi berupa protein dan lemak pada produk opak ketan.Opak ketan merupakan salah satu produk olahan dari beras ketan yang biasa dikonsumsi sebagai makanan ringan. Industri opak banyak tersebar di Jawa Barat, diantaranya adalah Tasikmalaya, Garut, Sukabumi, dan Bandung. Pada umumnya pengolahan opak masih dilakukan secara tradisional dan sederhana, akan tetapi memiliki prospek yang cukup baik, apabila mutunya dapat ditingkatkan. Penelitian pembuatan produk opak ketan untuk meningkatkan nilai gizinya-nya telah dilakukan. Dalam penelitian dilakukan pembuatan produk opak ketan dengan penambahan tepung ampas tahu disamping beras ketan. Penilaian secara organoleptik menunjukkan penambahan tepung ampas tahu/ okara (OPT2) sebesar 20%, merupakan produk yang lebih disukai oleh panelis, walaupun masih dapat diterima sampai dengan 30%. Analisis proksimat menunjukkan kadar air opak dengan penambahan tepung ampas tahu yang rendah (4,84%) sehingga masa simpan dapat lebih lama, kandungan protein dan lemak yang tinggi sebesar 9,81% dan 3,57%, serta karbohidrat yang cukup tinggi sebesar 80,8% mendekati opak ketan original (100% beras ketan) produksi Tasikmalaya sebesar 83,0%. Penambahan tepung ampas tahu dapat meningkatkan nilai kandungan gizi berupa protein dan lemak pada produk opak ketan.
(Syntesis of rose oil from the terpeneles java citronella oil) Sait, Salya; Hawani Lubis, Enny
Warta Industri Hasil Pertanian Vol 12, No 1-2 (1995)
Publisher : Balai Besar Industri Agro

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Abstract

In order to diversify the end-use and raise the commercial value of java citronella oil,two G-types of the oil obtained from the steam distillation of G-3 and G-mixture of the Mahapengiri (Cymbopogon winterianus Jowitt)leaves, were deterpenated by the method of selective extration of the soluble oxygebated constituents in dilute alcohol as well as the method of chromatography using alumina as the absorbant,nonpolar ofganic (hexane)and polar one (ethyl acetate).To complete the preparation of the basic material for the synthesis of rose oil,the terpeneles products were then mixed with the calculated volumes of phenethyl alcohol comparable to that of the Turkish rose oil,instead to that of the commercial Bulgarian which had been analyzed in the experimental.The result of the experiments concluded that the terpeneless oils obtained from the deterpenation method of selective extration were the most favourable for the preparation of the basic material for the synthesis of rose oil,since the ratios of the citronella/geraniol contents were between one and two respectively.

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