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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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Pembuatan Dietanolamida dari Asam Lemak Sawit Destilat dan Minyak Kelapa untuk Sabun Transparan Ariningsih, Santi; Hawani Loebis, Enny; Christian Siregar, Nobel
Warta Industri Hasil Pertanian Vol 33, No 02 (2016)
Publisher : Balai Besar Industri Agro

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Abstract

Asam lemak sawit destilat (ALSD) merupakan hasil samping pada tahap pemurnian (refining) dalam industri minyak goreng. Penelitian ini bertujuan untuk mempelajari proses pembuatan Dietanolamida (DEA) dari asam lemak sawit destilat (ALSD) dan minyak kelapa (MK), mengetahui kinerja surfaktan DEA yang dihasilkan, aplikasi DEA untuk sabun transparan, dan untuk mengetahui uji kesukaan/organoleptik konsumen terhadap sabun transparan. Perlakuan yang digunakan adalah dengan variasi metil ester ALSD dan metil ester MK dalam pembuatan DEA. Metode pembuatan DEA yang digunakan meliputi proses esterifikasi dan amidasi. Proses ini dibagi ke dalam dua (2) bagian yaitu proses pembuatan DEA dari campuran metil ester ALSD dan metil ester MK dan pembuatan sabun transparan menggunakan DEA yang dihasilkan. Hasil penelitian menunjukkan tegangan permukaan DEA terbaik adalah 39,13 dyne/cm dan tegangan antar muka terbaik adalah 3,67 dyne/cm.  Sabun transparan yang disukai adalah sabun dengan penambahan DEA dari  metil ester ALSD : metil ester minyak kelapa sebanyak 1:3 (v/v)
(study on extraction of "Gayam" starch). Sofiah, Siti; Gardjito, Murdiati
Warta Industri Hasil Pertanian Vol 8, No 02 (1991)
Publisher : Balai Besar Industri Agro

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Abstract

starch was prepared from "Gayam" (inocarpus edulis) seeds in order to increase itsw  shelf life and diversifyb the products.The yield of starch was about 20% the shelled seeds and the degree of gelatinization was 81-85 degree C. Bleaching process affected the corbohydrate content of the starch but not its whitennes.The use of 300 ppm sodium metabisulfite solution decrease the carbohydrate content up to 28.60%.
Penggunaan Kembali Katalis Nikel Bekas untuk Hidrogenasi Minyak Sawit dan Minyak Inti Sawit Abdi Hasibuan, Hasrul
Warta Industri Hasil Pertanian Vol 34, No 1 (2017)
Publisher : Balai Besar Industri Agro

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Abstract

Proses hidrogenasi minyak sawit dilakukan menggunakan katalis nikel yang setelah proses akan dipisahkan dari produk dengan cara penyaringan. Katalis nikel bekas jarang sekali digunakan berulang karena efektivitasnya menurun. Penelitian ini dilakukan untuk mengkaji penggunaan berulang katalis nikel bekas untuk hidrogenasi minyak sawit dan minyak inti sawit. Penelitian dilakukan dengan 4 tahapan meliputi: 1) penggunaan katalis nikel bekas untuk hidrogenasi (recycle), 2) perolehan kembali nikel dari katalis nikel bekas menggunakan teknik pelindian asam nitrat (recovery), 3) regenerasi nikel ter-recovery melalui impregnasi dan presipitasi menggunakan silika, alumina, dan bleaching earth yang selanjutnya diaktivasi dengan cara reduksi (regeneration), dan 4) pemanfaatan nikel teregenerasi untuk hidrogenasi (reuse). Katalis nikel bekas masih dapat digunakan kembali untuk hidrogenasi namun kadar asam lemak bebas pada produk meningkat. Recovery nikel sebesar 99,6% dari katalis nikel bekas dapat diperoleh menggunakan asam nitrat dengan konsentrasi 1,8 M, rasio katalis nikel bekas dan asam nitrat pada nisbah 1:14, suhu pada 80 °C dan waktu reaksi selama 4,8 jam. Katalis nikel terimpregnasi dan terpresipitasi dapat digunakan untuk menghidrogenasi minyak sawit.
(Flavour Fixation of Shallot and Soup Leek) Sait, Salya; Hawani Lubis, Enny
Warta Industri Hasil Pertanian Vol 10, No 1-2 (1993)
Publisher : Balai Besar Industri Agro

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Abstract

The flavours of shallot (Allium cepa linn)and soup leek (A.fistulosum.linn)were separated from their natural sources using solvent extraction technique as wellas juice expression.In the forms of viscous extract liquid and juice concentrate, the flavours were than fixed using the fixation formula US patent 3,619,212; November 9,1971.The stability of aroma and the resistance to microorganisms during storage, and the aroma preference of all fixatives produced were also studied.The result showed that relatively the best stability of aroma was proccessed by the fixatives derived from the extract obtained via the solvent extraction using ethanol 1:1 the resistance to microorganisms of all fixatives was excellent,and the result of sensory eavaluation indicated that the aroma of fixatives derived from the juice concentrate were prefered over thosefrom the ethanol extract.
(The Improvement of Hot Oil Immersion Drying (HOID) Method in Coconut Oil Production) Supriatna, Dadang; Yang Setiawan, Yang
Warta Industri Hasil Pertanian Vol 17, No 1-2 (2000)
Publisher : Balai Besar Industri Agro

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Abstract

Hot oil immersion drying (HOID) of fry dry technology is a method of coconut oil extraction that involves drying the grated coconut kernel by immersion in hot coconut oil and then expelling the oil from the cooked pieces. the technology used was the secound generation, which has been improved from the frist one. the coconut oil can be used as cooking oil without any chemical purification and also to be used in cosmetic and pharmaceutical manufacturing. observation was done on processing technology and techno-economical study. the result showed that the improved technology was more efficient then the frist one and is able to reduce the oil spilled out of the pans which happened in the first generation technology. the coconut oil produced met the FFA and moinsature content requirements of indonesian industrial standard of cooking oil. base on the financial analtysis, conducting this technology commercially at 2000 nuts/day capacity was feasible which will give the internal rate of return (IRR) value at 22.38% and pay back period (PBP) 4.5 years. adding on initial investment of second-generation technology was not influencing the feasibility of the operational
(Lipoxygenese in soybean Products) Rosidi, Bakri Rosidi
Warta Industri Hasil Pertanian Vol 4, No 02 (1987)
Publisher : Balai Besar Industri Agro

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Abstract

Lipoxygenase in an enzyme which limit the use of soybean as a protein source food. Research on this matter has been widely done. This paper discussed the property of lipoxygenase, off-flavor products resulted, its effect on soybean protein and its inactivation.
(The Effect of Oleoresin Concentration Level and Material Compositions for Encapsulating on the Properties of Microencapsulated Pepper Oleoresin by Using Spray Drying) Sudibyo, Agus; P. Simanjuntak, Helmud
Warta Industri Hasil Pertanian Vol 26, No 02 (2009)
Publisher : Balai Besar Industri Agro

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Abstract

Research one of black pepper oleoresin concentration and encapsulating material kompositions on the properties of microencapsulated pepper oleoresin has been conducted. oleoresin was extracted from dried black pepper with ethanol using percolation technique and it was encapsulated in maltodextrin  and sodium caseinate using spray equipment. Experiments were performed using complete randomized factorial experimental desige whit two factrs. Factor A oleoresin concentration; i.e A1 = 10%, A2 = 15% and A3 29% and factor B are maltodextrin to sodium caseainate ratio, i.e. B1 = 90 : 10 and B2 = 75 : 25. then yield, volatile oil retention, piperine content were evaluated. It was found that higher solid concertration will increase the retention of volatile oil and piperine content. The best microcapsule properties was obtained from microcapsules product containing oleoresin 10% and malto-dextrin and sodium caseinate at the ratio of 75 : 25 white the yield of 68.75%, volatile of 2.25%, piperine content of 3.215 and moisture content of 3.75%.
(The Planning Model for Development of Cacao Industry in Indonesia) Sudibyo, Agus; -, Hartrisari; -, Arbainah
Warta Industri Hasil Pertanian Vol 16, No 1-2 (1999)
Publisher : Balai Besar Industri Agro

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Abstract

Research on planning model for development o cacao industry had been conducted and designed by using system methodology, and analytical hierarchy process. the system indentificayion consisted of constructing related input-output diagrams and strategic priorities analysis. It was found that the ystem approach was an effective tool in identifying a complicated system. Based on analytical hierarchy process the study concluded that planning of cacao industry development resulted high competitiveness product development strategic with score 0.3984 as the frist priority  and product diversification strategic with score 0.3550as secound priority. there were five selected factors that could influence the development strategic of cacao industry, i.e. technology (0.2986) capital and finance (.1568) raw cacao quality (0.1556) infra structure including facility (0.1102) and production or operation management (0.1090) meanwhile actor who had the high to small role in implement selected strategy included businessman/ frim (0.4920) goverment (0.1792) and farmer (0.1522) the study had also shown that the objective could be reached through increassing added value of commodity (0.1643) increasing market share (0.1498) increasing forein exchange (0.1466)maximum profit taking (0.1339) and increasing farner income taking (0.1320).
(Syginum aromaticum L.) (Isolation of Eugenol and Beta Caryophylene From Clove Leaf Oil) Farida Hutajulu, Tiurlan; Hanafiah, Kurnia; Supriatna, Dadang
Warta Industri Hasil Pertanian Vol 24, No 02 (2007)
Publisher : Balai Besar Industri Agro

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Abstract

Clove leaf oil is one of the eugenol and beta-caryophylene source essential oils commonly use for chemicals,farmacies,fragrance,and food inductries. The problem of clove leaf oil is poor quality i.e. low eugenol content and dark brown colour,result in price low price.One alternative of increasing its quality and value is by chemical deterpenation method. This method include aging period treatment after reacted with sodium hydroxide for 12 and 24 hour. Eugenol and beta caryophilene content was analised by gas chromatogrphy.The eugenol content extracted from this method was compared with imported eugenol products i.e.containing 85%-99,2% with 70,09%(v/v) yield,aging of 12 hour result in eugenol content 80%-84% and 50.22% (v/v) yield.This method also result in beta caryophylene extrec as side product, aging of 24 hour result in the highest content of beta caryophylene i.e. 80%-85% with 25,22%(v/v)yield,whereas 12 hour aging result in beta caryophylene content of 62%-64% and 24,01% (v/v) yield.
(Flavour Fixation of Pepper Djubaedah, Endah; Astuti, Tuti Puja
Warta Industri Hasil Pertanian Vol 11, No 1-2 (1994)
Publisher : Balai Besar Industri Agro

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Abstract

The research was aimed at studying the quality changes of flavour fixatives of pepper (pipernigrum)during storage and its acceptance by costemers.Two fixation formulas were made i.e. (a)cellulose microcrystalline/sorbitol, and (b)cellulose microcrystalline/sucrose.shelf life of the fixative product were tested every 2 weeks for 6 weeks on their piperin content,microbes,aroma stability,and preference test on aroma and taste.The product of (b)was relatively better than those of (a) in iterms of its piperin content which was 0.70% and the reduction  of aroma was  o,80% after 6 weeks of storage,while the product of (a)had piperin content of 0,60% and the reduction of aroma was 4,8% after 6 weeks.Taste panel showed that the product using sorbitol was prefered to those of sucrase.The shelf did not changes after 6 weeks

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