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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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("Pressure Drops" dan Kecepatan Minimum "Spouting" dalam Alat Pengering "Spouted Bed") Alamsyah, Rizal
Warta Industri Hasil Pertanian Vol 8, No 01 (1991)
Publisher : Balai Besar Industri Agro

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Abstract

Studi ini dirancang untuk membuat suatu hubungan antara "Pressure drop" dan kecepatan aliran udara dalam suatu proses pengeringan dengan menggunakan spouted bed dryer. Percobaan dilakukan dengan mengggunakan "Coloumn" penuh berdiameter 0,27 m dan menggunakan bahan jagung pipil dan "celcon". Percobaan dilakukan dengan berbagai ketinggian tumpukan yaitu 35 cm, 40 cm, 43 cm, dan 57 cm dan suhu udara 24 derajat celcius, 35 derajat celcius, dan 40 derajat celcius. Hasil Percobaan disajikan dalam bentuk kurva hubungan antara pressure drop" (kpa)dan kecepatan aliran udara "superficial" (m/s). Secara umum kurva yang dihasilkan dalam percobaan dengan menggunakan "coloumn" penuh ternyata mempunyai pola yang serupa dengan kurva berdasarkan percobaan dengan menggunakan setengah "coloumn".
Pengaruh Suhu dan Lama Penyimpanan Terhadap Warna Jeruk Siam Pontianak Setelah Degreening Musdalifah, Nuzlul; Aris Purwanto, Yohanes; Poerwanto, Roedhy
Warta Industri Hasil Pertanian Vol 33, No 01 (2016)
Publisher : Balai Besar Industri Agro

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Abstract

Warna kulit merupakan salah satu faktor pendukung utama yang secara komersial menentukan pilihan konsumen untuk membeli jeruk. Degreening merupakan proses perubahan kulit jeruk dari warna hijau menjadi warna kuning atau jingga tanpa mempengaruhi kualitas internal buah. Tujuan penelitian ini adalah untuk menentukan suhu dan lama penyimpanan yang optimum untuk buah jeruk Siam setelah proses degreening serta menganalisis perubahan fisiologi buah selama penyimpanan. Perlakuan cold dan non-cold storage merupakan perlakuan awal pascapanen sebelum proses degreening. Perlakuan degreening dilakukan dengan pemaparan gas etilen 200 ppm, suhu 20oC selama 48 jam. Selanjutnya, jeruk hasil degreening disimpan pada suhu 10, 15, 20, dan 27oC (suhu ruang). Analisis perubahan warna kulit jeruk dilakukan setiap tiga hari untuk semua kondisi penyimpanan. Hasil penelitian menunjukkan bahwa terjadi peningkatan indeks warna jeruk citrus color indeks (CCI) dari nilai 0.16 menjadi 10.14 pada suhu 10 oC dan menghasilkan warna jeruk dengan warna kulit optimum jingga cerah.
(Research on the preparation of dried tropical fruit snack.i.effect of Sulpphite and Storage Periods on Quality of Fruit Leathers) Basrah Enie, A.; Lestari, Nami
Warta Industri Hasil Pertanian Vol 9, No 1-2 (1992)
Publisher : Balai Besar Industri Agro

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Abstract

Research on preparation of dried tropical fruit snacks,fruit leathers,has been conducted.there fruit snack formulations were developed i.e.(1)mixed fruit (banana,papaya,pineapple),(2)guava, and(3)mango.Product were treated with sodium meta bisulphite and strored for 0,1,2,and 3 months.Result show that the moisture content of product were descreased from 14.4%(0 mo)to 10.0%(3 mos),total sugar were descreased from 84.8%to 73.6%and total titratable acidity were relatively unchanged.Vitamin C content were descreased from 7.06(0 mo)to 6.08 mg/100gr (3 mos)for mixeed fruits,29.0 to 2.35 for guava and 5.13 to 4.11 for mango.Bacterial and mould content of samples were descreased during strorage.Microbial content of sulphite-treated samples were relatively lowered than untreated ones.Total bacteria were descreased from 200 CFU g-1 (0 mo) to CFU g-1 (3 mos),and the total mould were descreased from 350 CFU g-1 (o mo) to 5 CFU g-1 (3 mos. Organoleptic test showed that the taste,flavour, texture and colour of product were accepted by the panelists.Samples can be kept for three month without any significant changes.
(The isolation of beta-carotene component from crude palm oil using absorption method) Sudibyo, agus; -, Suprapto
Warta Industri Hasil Pertanian Vol 10, No 1-2 (1993)
Publisher : Balai Besar Industri Agro

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Abstract

This report deals with a study on the effect of bleaching earth type used and methods of adding the bleaching earth on the isolation of beta-carotene content from crude palm oil (CPO) using absorption method.The type of bleaching earth used were Master Brand,Champion and Bentonit alam Indonesia,while the bleaching earth concentration used was 15% which given in three methods i.e.first it was given at once addition only, second at twice addition and third at three times addition.It was shown that the combination treatment between Bentonit Alam Indonesia bleaching earth,gave the best result with 55,08% beta-carotene content,11.00% loss quantity of crude palm oil and 55 ppm beta caronete content of crude palm oil after bleaching process.
(Extraction of Blak Cincau Gel Forming Compound and Its Gelatinization Characteristics) Nuraini, Dhiah; Sunarto, Paulus; -, Lucyana
Warta Industri Hasil Pertanian Vol 17, No 1-2 (2000)
Publisher : Balai Besar Industri Agro

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Abstract

A study to extract and isolate gel forming compound (GFC)of black cincau had been conducted successfully using soda ash and alcohol as extracting and isolating agent. the result showed that the yield of GFC will increase with the increase of soda ash, and so will the Ph value of black cincau gel. the sensory test result showed that the highest acceptance score of black cincau gel was obtained from the extrtact using 5% soda ash. observation on gelatinization characteristics of black cincau showed that the addition of GFC will produce changes on amylogram pattern of tapioca, i.e. the increase of consitency with the increase of GFC addition. The amylogram also showed that black cincau GFC has tw fractions which interacted with strach
(A study on Packaging of Molded Palm sugar) -, Sardjono; Basrah Enie, A; Sukardi, Oyok
Warta Industri Hasil Pertanian Vol 4, No 01 (1987)
Publisher : Balai Besar Industri Agro

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Abstract

A Study on the packaging of molded Arenga palm Sugar had Been carried out. The packaging materials used were plastics film, aluminium foil, and paper coated with plastic. The moisture content, reducing sugar and sugar colour were observed during 12 weeks of storage. The result showed that the packaging materials used did not significantly affect the moisture content, reducing sugar, and colour during 12 weeks storage. After 12 weeks, the moisture content were 7.01-8.89 percent, Reducing sugar 1.61-1.94 percent and colour 92.04-96.43 I.U
(The Production Of Rolling Oil Lubricant Using Castor Oil And Chitosan Solution) Alamsyah, Rizal; -, Joelianingsih; Mitha Mala, Dheni
Warta Industri Hasil Pertanian Vol 26, No 01 (2009)
Publisher : Balai Besar Industri Agro

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Abstract

Rolling oil is one kind of the lubricants which is used for metal working especially for cold rolling mill (CRM), roll collant, roll oil and pickle oil.Mostly, lubricat based rolling oil was derived from mineral or synthetic oil where its source has been depleted. Castor oil has some advantages to be employed for lubricants or rolling oil based materials since it has high load wear index lubricity, and viscosity as well as low pour point. This research was aimed at investigating the production of rolling oil using castor oil with oxidation treatment. Chitosan was also used to know its effect on rolling oil characteristics. The method of rolling oil production was designed y adding NaHSO4 as catalyst into castor oil, dehydrating of castor oil at 200 C during three hour, cooling of castor oil at room temperature, dissolving buthylated hydroxy toluene (BHT), dehydrating oil (oxidation) at 100 C during 8 hours, addition of 1 %, 3 % and 5 % of chitosan solution into oil, and dissolving O-fenilfenol into oil with oxidation treatment showed better result in term of acid number, iodine number, viscosity, and density. The best result of experiments was showed for the oxidixed rolling oil with dehydrated treatment with 5 % chitosan aolution which has acid value 1,1 mg KOH/gr oil, iodine number 59,3 gr iod/100 gr oil, saponification value 196,9 mg KOH/g oil, viscisity 180, 6 cps, density 0,97 gr/ml. In coclusion higher chitosan concentration resulted lower acid and saponification value. On the Other hand higher chitosan concentration affected higher iodine number and viscosity.
(The Study on Citrus Fruit Concentrate Processing) Timur Antara, Ngakan; Suprianta, Dadang; Marliana, Nina
Warta Industri Hasil Pertanian Vol 15, No 1-2 (1998)
Publisher : Balai Besar Industri Agro

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Abstract

The study on citrus concentrate processing has been carried out. Stages of treatment include washing of citrus fruit, peeling, extraction, filtration, concentration, formulation, bottling, pasteurization and storage. The treatment of the formulation were addition of resin, and addition of HFS and sugar. Observation were done on pH, total acid, the content of sugar, TSS, vitamin C, microbiology and organoleptic test. The results showed that the product formulated by adding of resin and sugars up to 40% met the Indonesian National Standard (SNI) of squash.
(Design and Technical Testing for centrifuge for degumming and Vacuum Deodorizer for Palm kernel Oil (PKO)) Alamsyah, Rizal; -, Rienoviar; Mitha Mala, Dheni
Warta Industri Hasil Pertanian Vol 24, No 01 (2007)
Publisher : Balai Besar Industri Agro

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Abstract

Deodorizing and reaction time of degumming are some of the most important factors that can affect the quality refined vegetable oils or its derivatives. The results of unit operations in doedorizing and degumming give low viability of product especially produced by vegetable oils smallholder industry in Indonesia. To increase quality of those and income producer there is a need to enhance process by introducing appropriate equipments. This study was devoted in designing and testing centrifuge for degumming of crude vegetable oils (Palm kernel oil) and vacuum deodorizer using jet pump for refining oils. The maximum capacity of sentifuge constructed is 12 liters and it was equipped with four container and 1 horse power of induction motor. The performance test of centrifuge showed reaction time for degumming was two hours with maximum impurities or gums (7%). This reaction time is shorter than those of conventional degumming process using settling tank e.g all night reaction time. Deodorizer reactor has capacity of 40 liters oil processed, and it is generated with 1,1 hp of induction motor. steam from small boiler unit was introduced to the doedorized tank to reduces impurities and free fatty acid (FFA). The reactor was equipped with metal heater element of 5000 watt which immersed in silicon oil as heating medium and it was covered by insulator. The reaction temperature of deodorizing process was 160 degree celcius. Palm kernel oil quality processed by vacuum deodorizer tested e.g. free fatty acid (FFA) was 0,03%, peroxide number was 3,03 meq/kg, moisture content was 0,94%,anisidin number was 3,97, and color were yellow and red (0,4 and 7). It means that those results of refined palm kernel oil caracteristics meet the standard required.
(The Role of Flavors in Food Industry and Its Development Trend in The Future ) Sudibyo, Agus
Warta Industri Hasil Pertanian Vol 8, No 01 (1991)
Publisher : Balai Besar Industri Agro

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Abstract

Today the food industry is a "flavor era". For many years, it has placed considerable emphasis on the flavor of the "new foods" of the future probably will not differ too greatly from the traditional types of flavors available today. The existing trends portend that future food products will taste much better with flavors more like those of the natural food ingredients. This brief review describe source of flavors, classification of flavoring, The role of flavors in food industry and development trend of flavors in the future.

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