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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 Effects of size, the amount of coconut fiber and mix cement with mill at producing of Ceiling) Guring Pohan, H
Warta Industri Hasil Pertanian Vol 21, No 02 (2004)
Publisher : Balai Besar Industri Agro

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Abstract

The research on producing of ceiling was made from grey and white cement mixed with coconut fiber has been conducted. The treatment applied were size and amount of coconut fiber added, cement, white cement, mill and water. the characteristic of product was analysed for is density. moinsture content, water absorption capability, linier and vertical expansion. the result of ceiling product showed that the density was 1.59 grams/cm3, moinsture content 13.6%, water absorption capability 13.06%, vertical expansion 2.74% and linier expansion 0.49% at the treatment of size of coconut fiber were 10-12 cm, and the amount of coconut fiber were 100 grams and mix cement with mill.
(The Potencies and Develpopmet Prospect of Palm Oil Industry Downstram in Indonesia) Sudibyo, Agus
Warta Industri Hasil Pertanian Vol 21, No 01 (2004)
Publisher : Balai Besar Industri Agro

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Abstract

The indonesian palm oil production in 2005 will reach about 11.3 milion tons and it is estimated that palm oil production still continue increasing for the next ten years .however ,eighty percent of palm oil exported from indonesia was crude palm oil (CPO) whereas a big of domestic consumption of CPO is consumed in edible oils in term of frying oil margarine and shortening on the contrary ,palm oil downstream industry and biodiesel industry is less develop is less than in malaysia; in point of fact the value added products that produce from palm oil downstream processing industry can reached 50 to 300 percent higher than in edible oil processing industry .the increasing demad palm oil ,the environmental friendly derived products of palm oil and the scarcity of petrochemical scour will open wide market of the palm oil the to develop palm oil based on the downstream processed products of palm oil than tends to increase in demand is very important this article reviews the existing of technology potency for the palm oil downstream processing industry development and its implementation possibility ,development prospect of the palm oil downstream processing industry ,and the line of the policy development.
(Mempelajari Proses Degradasi dam Ekstraksi Chitin dan Chitosab dari Kulit Udang (Nephrops norvegicus) Bastaman, Syarif
Warta Industri Hasil Pertanian Vol 6, No 02 (1989)
Publisher : Balai Besar Industri Agro

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Abstract

Chitin dan chitosan dihasilkan dari kulit udang jenis Nephrops noregicus yang diperoleh dari industri makanan lau di Irlandia Utara. Proses degradasi dari bahan yang mengandung chitin telah dipelajari dengan perlakuan suhu, waktu dan ukuran partikel. Paremeter mutu berupa kasar abu, rendemen, kadar air, derajat deasetilasi, berat molekul, viskositas, daya rentang , dan shu transisi gelas telah dianalisis dan hasilnya dibandingkan dengan produk chitin dan chitosan standar. Faktor penting yang mempengaruhi mutu chitin dan chitosan adalah metode ekstraksi, suhu, dan waktu deasetilasi. Suhu 120 derajat Celsius dan waktu selama 60 menit menghasilkan chitosan yang cukup baik. Diketahui bahwa ekstraksi chitin yang dilakukan 2 kali menghasilkan rendemen chitin 8,5% dan rendemen chitosan 73,19% dari chitin yang dihasilkan.
(Studi Toksisitas Akut dan Subaku dari Ekstrak Minyak Buah Merah pada Tikus Sprague Dawley) Nishigaki, Toshiaki; N.A. Dewi, Fitriyai; Wijaya, Hendra; Shigematsu, Hidekazu
Warta Industri Hasil Pertanian Vol 28, No 01 (2011)
Publisher : Balai Besar Industri Agro

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Abstract

Pandanus conoideus is exclusively grown in papua island and its neighbor areas and its fruit (buah merah) has been utilized as food supplement by the native papua people for a long period. recently it was found that its extract oil (SMB) contains contents of carotenoids ,especially a novel micronutrient beta-cryptoxanthin .we consider that SBM is a potent chemopreventive supplement against some types of cancer and provide health benefits for chronic diseases .in the present studies, we evaluated acute ad subacute toxicities of SBM using Sprague Dawley rats.Oral acute toxicity of SBM using female rats was not observed and LD 50 was more than 2 ml/kg in subacute toxicity study ,SMB was orally administered at 0.1,0.3 and 1.0 ml/kg to male and female rats for consecutive 4 weeks .no findings associated with SBM observed we consecutive 4 weeks .no findings associated with were observed we conclude that SBM is a safe food supplement.
(The Effect of Fish Meat Tapioka Ratio and Drying Method on Quality of Eastern Little-Tunas (Euthynus Affinis) Cracker Produced by the Intermediate Technology) Supriatna, Dadang; Enie, A. Basrah; Moelyana, Betty D.S; Suhara, Otong
Warta Industri Hasil Pertanian Vol 12, No 1-2 (1995)
Publisher : Balai Besar Industri Agro

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Abstract

The effect of fish meat-tapioca ratios and drying methods on the quality of eastern-little-tunas (Euthynnus affinis)crakers produced by the intermediate tecnology has been studied.The ratio of fish meat and tapioca used were 30:70,40:60,50:50,60:40,70:30,while drying method was sun drying and oven driyng. The result showed that the 30:70 ratio with oven drying resulted in the highest mean value of acceptability (taste,aroma,apperance,crispiness,linear expansion) and the protein content met the requirement of the Indonesian Industrial Standard for fish crakers. 
(The Effect of Dried Cassava Addition on The Copra Press to The Quality of Coconut Oil and Defatted Coconut Produced) Rohaman, M. Maman; -, Solechan; Tri W, Endang; K Bunasor, Tatit
Warta Industri Hasil Pertanian Vol 13, No 1-2 (1996)
Publisher : Balai Besar Industri Agro

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Abstract

A study was on the effect of dried cassava addition on the copra press to the quality of coconut oil and defatted coconut produced.In the study the treatment employed were dried cassava addition(0%,10%,20%,and 30%),size (slice and shreded) and cooking treatment (cooked and uncooked).The coconut oil was observed for yield,moisture content,free fatty acid (ffa),and clarity.Deffated coconut was observed for moisture,sh,fat,protein and cabohydrate content.Organoleptic/sensoric test was done on the product of deffated coconut (the cookies).The best result was obtained from those with 30% dried cassava addition,shredded coconut and cassava floor and cooked.The analitycal data of coconut oil are 62.52% yield,1.34% moisture content 0.28% ffa and  59.6% clarity.The analytical data of deffated coconut are 8.39% moisture content,4.07%ash,27.865 fat,12.32% protein and 47.98% carbohydrate.Panelists accepted its product by scoring 3.23-3.77(normal-like).
(Manihot utilissima Pohl.)(The Effects of Sucrose and Citric Acid Concentration on the Co-crystallization of Fermented Cassava (Manihot utilissina Pohl) Extract) Neffi Ridwan, Indra; Sriyogasari, Titin; Wijaya, Hendra; Turmala Sutrisno, Ela
Warta Industri Hasil Pertanian Vol 21, No 02 (2004)
Publisher : Balai Besar Industri Agro

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Abstract

The purpose of this research is to study the effect of interaction between sucrose and citric acid concentration on the quality of co-crystallization of fermented cassava (manihot utillisima pohl). Extract. The benefit of this research is to diversify cassava fermented product in order to type of food product that is more pratical in its consumption. s a result this product will create an increasing economic value of cassava. The experiment was carried out using the randomized block desing withpattern factorial and 3 times replicating. The frist factor is sucrose concentration (40%; 50%; and 60%) and the second factor is citric acid concentration (1% ; 1.5%; and 2%). Parameter analyzed during the experiment were moinsture content, total sugar, solubility, and organoleptic test using prefence test type with 15 panelist which cover color, taste, flavor, and apperance. Basedc on the result of organoleptic test of microcrystal fermented cassava extract that perferred by panelist were it was produced with 40% of surcose and 1.5% of citric acid concentraction.  This fermented cassava extract produced by this methods contain moinsture content 2.14% and total sugar 56.05%, and has solubility 26.84%.
(The Effect of Plant-Age on the Oil Composition of Curcuma mangga Val.) Sait, Salya; Lubis, Enny Hawani
Warta Industri Hasil Pertanian Vol 6, No 02 (1989)
Publisher : Balai Besar Industri Agro

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Abstract

The essential oil obtained from Curcuma mangga rhyzomes, which were collected throughout the harvesting season, in the plant age of 9,10 and 11 months, were studied using gas chromatography and chemical as well as physico-chemical methods. During the period of the highest essential oil yield (the age of 11), the higher the percentages of ocimine the lower the percentages of myrcene and lower ester number, meanwhile the lowest essential oil yield (the age of 10), the higher ester number were found.
(Bacteriocin: Bio Preservatives from Lactic Acid Bacteria. Classifications, Screening and Purification Technique and its Application in Food Industry) Ramadhani Meutia, Yuliasri
Warta Industri Hasil Pertanian Vol 28, No 01 (2011)
Publisher : Balai Besar Industri Agro

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Abstract

Lactic acid bacteria (LAB) are known to have an antagonistic activity toward a variety of microorganisms Bacteriocin production from LAB is one of the properties responsible for the antibacterial activity against closely related species and possibly gram-positive food spoilers and pathogens bcteriocins produced by lactic acid bacteria are either small thermostable peptides or large thermolabile proteins .large numbers of bacteriocin producers have been found among different genera of the lactic acid bacteria .the diffusion method of bacteriocins on solid medium or antagonistic method as direct method and sport on the lawn and flip streak methods as indirect method can be used as screening of bacteriocin purification methods of bacteriocins can used ammonium sulphate precipitation ,ion exchange chromatography,hydrophobic interaction chromatography, and phase back high performance liquid chromatography. Bacteriocins are of interest for potential application in the food industry because of their antimicrobial activity and technologically favorable properties.  
(High Protein Extruded Snack food From Corn-Tapioca, Rice and Soy Composite Flours) Neffi Ridwan, Indra
Warta Industri Hasil Pertanian Vol 13, No 1-2 (1996)
Publisher : Balai Besar Industri Agro

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Abstract

Extruded snack food can be prepared from composite fliurs.The experiment was carried out using a twin-screw extruder,co-rotating,intermeshing type,buhler brathers DNDL-44 (switzerland).with extruder rasio L/D = 20,barrel heating 150 degree C and die orifice 3 mm.The formulations of composite flour were varied.They were corn :rice :soy each with the ratio as follows :(90:5:5);(80:10:10) and (70:15:15).The resulta showed that snack food prepared using the formulation of corn:rice:soy (80:10:10) give the best product with textural characteriatic (hardness value 200.7 g),moisture content 7.750%,protein content 14.041%,fat content 0.338%,ash content 0.8751% and expantion ratio 474.4 and colours(ligness 91.532,redness-1.383 and yellownes 26.280).

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