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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
 18   19   20   21   22 
(Implementation and Development of HACCP System on Food Industry in Indonesia) Sudibyo, Agus; Esti Rahayu, Sri; Maman Rohaman, M; Neffi Ridwan, Indra; D. Sirait, Shinta; Aprianita, Nirwana; Sutrisniati, Dwi; -, Ressytustra
Warta Industri Hasil Pertanian Vol 18, No 1-2 (2001)
Publisher : Balai Besar Industri Agro

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Abstract

Research on implementation and development hazard analysis critical control point(HACCP) system on food safety on facing international trde and globalization .the methods used was based on descriptive analysis ,that are problem identification of food safety system issue on small and medium industry (SMIS) ,selection and empowerment to SMIS training and guiding in food safety system to SMIS implementing of HACCP management system in SMIs ,food safety auditing based on food safety system to SMIs were still weak and need to be improved in terms of good manufacturing practice (GMP) facilities ,sanitation and personnel hygiene awareness ,responsibility and commitment on food safety system the food safety audit resulted that were five SMIs have met foodsafety plus requirements.
The Effect of Acid Soaking and The Length of Sterilization on the Quality of Canned Shrimp) Nuraini, Dhiah; -, Novianis; Sunarto, Paulus
Warta Industri Hasil Pertanian Vol 4, No 02 (1987)
Publisher : Balai Besar Industri Agro

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Abstract

A study on canning of shrimp has been conducted in order to decide the best processing stages. The effect of acid soaking of shrimp on the products has also been studied. Observation was done on pH, microbiology and acceptabitity test using 34 panelist. The result showed that 20 minutes of sterilization resulted in a sterile canned shrimp (total bacteria: 0-5 x 10^1 colony per g; coliform: 0 and anaerobic thermophilic bacteria: negative). The colour, taste and aroma of the product was acceptable, while the texture was not due to its softness. 
Study of Oligosacharida Content from Various Sweet Potatoes and Application as Fuctional Drink Ima Wardayanie, Ning; Susanti, Irma; Sapto Hartanto, Eddy
Warta Industri Hasil Pertanian Vol 29, No 02 (2012)
Publisher : Balai Besar Industri Agro

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Abstract

In order to support food diversification, the effort to increase value-added sweet potatoes, which are very abundant in Indonesia, is necessary to conduct. Therefore, the research was conducted to study the content of oligosacharide from various cultivars of sweet potatoes, to develop formulation and to examine consumen acceptance of sweet potatoes drink. The steps of the research were consisted of production of sweet potatoes flour, extraction of oligosacharide, analysis of oligosacharide content, production of sweet potatoes drinks and its organoleptic test.Sweepotatoes flour were made by slicing the tuber, drying at 55 -60 C for plus minus 20 hours, grinding and shieving with mesh 80. The flour extraction was done usinng ethanol 70% for 15 hours and then evaporated using rotary evaporator. The oligosacharide content was analyzed by thin layer chromatography and HPLC. Sweet potatoes drink were produced as follow : size reduction, blanching, water addition with ration flour ti water of 1:2, filtering to separated the starch and formulation.The result showed that the highest oligosacharides content was white sweet potatoes with rafinose content 0,15%, 0,02% stachiose, dan 0,11% malthohexose, while the highest oligosacharide content of sweet potatoes drink was red sweet potatoes with 0,07% rafinose. Hedonic test showed that red sweet potatoes drink with 10% sugar and 0,1% citric acid was the most prefered with average score for taste, color were 3.50 and for flavor was 3.45.
(Effect of Temperature and Concentration of Sodium Hidroxida Producing Activated Carbon From Paddy Husk) Pohan, H.G; Siallagan, Christiana; Wulandari, Rianti
Warta Industri Hasil Pertanian Vol 11, No 1-2 (1994)
Publisher : Balai Besar Industri Agro

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Abstract

Production of activated carbon from paddy husk has been conducted with activation temperature and refluxed by NaOH (at 50-60 degree C. The activation temperature are 600; 800; and 1000 degree C with the concentration of NaOH 5;10;and 15%.The result is treated with activation temperature 800 degree C with 15% NaOH. The result has adsoption ability 514,36 mg/gr.From the analysis result of bond funcation showed that the activated carbon act as carbon-H (carbon with alkaline bond function).
(Comparative Study on Food Safety Assurance System in Terms of SP, SNI and foodSafe Model for Small Scale Food Industry in Indonesia) Sudibyo, Agus; Esti Rahayu, Sri; Maman Rohaman, M; Sutrisniati, Dwi; -, Ressytustra
Warta Industri Hasil Pertanian Vol 19, No 1-2 (2002)
Publisher : Balai Besar Industri Agro

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Abstract

Comparative study on food safety assurance system in trems of SP, SNI, Foodsafe models and development implementing of foodsafe modelfor small scale food industry in indonesia was conducted to increase the performance of small scale food industry in food safety assurance. the methods used was based on descriptive analysis that had development by Hair et al (1987) that are collecting information and data to identify food safety problems issue on small scale food industry, comparative descriptive analysis of the system, and development implementing of foodsafe model for small scale food industry. The result showed thst the food safety problems in small scale food industry were still complex and need to be improved and empowered. The foodsafe model is appropriated as food safety assurance systems for small scale food industry in Indonesia. The food safety audit resulted that three small scale food industries have met foodsafe requirements.
The Effect of Dextrin Addition and Drying Temperature on the Processing of Cubed Palm Sugar) -, Sardjono; -, Joeswadi; Nurlaelyah, Elly
Warta Industri Hasil Pertanian Vol 5, No 01 (1988)
Publisher : Balai Besar Industri Agro

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Abstract

A study on the processing of cubed palm sugar had been carried out. The treatment done were dextrin addition (0.1% and 0.2%), drying temperature (60 degree and 80 degree celcius) and storage (0,2,4,6 and 8 weeks). The moisture content, reducing sugar and ash content were observed during 8 weeks storage. The best result was those with 0.1% dextrin addition and drying temperature 80 degree celcius for 45 minutes. After 8 weeks, the moisture content was 2.58-2.84%, reducing sugar 2.28-2.53% and ash content 0.58-1.02%.
Pengaruh Kecepatan Agitasi pada Media Sintesis untuk Produksi α-Amilase dari Bacillus amyloliquefaciens T1 Setyahadi, Siswa; Imaduddin Nurahman, Mujtahid; Gozan, Misri
Warta Industri Hasil Pertanian Vol 31, No 01 (2014)
Publisher : Balai Besar Industri Agro

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Abstract

Enzim yang berasal dari mikroorganisme merupakan enzim yang paling banyak digunakan dalam dunia industri karena ekonomis dan lebih stabil dibandingkan dengan enzim yang berasal dari tanaman dan hewan. Pasar global industri enzim bernilai 3,1 milyar USD pada tahun 2009 dan mencapai 3,6 milyar USD pada 2010. Produksi enzim pada fermentor skala besar perlu dilakukan optimasi pada skala bench karena sulitnya mengendalikan faktor-faktor yang mempengaruhi kinerja proses fermentasi. Tujuan dari penelitian ini adalah untuk mendapatkan kondisi optimal komposisi media dan kecepatan agitasi untuk produksi α-amilase dengan menggunakan Bacillus amyloliquefaciens T1 pada skala bench. Pada penelitian ini dilakukan produksi enzim α-amilase pada skala 50 ml menggunakan media molase dan media sintesis untuk mengidentifikasi pengaruh penggunaan media pada aktivitas enzim. Media molase menghasilkan aktivitas α-amilase 154,0 U/ml sedangkan pada penggunaan media sintesis dihasilkan aktivitas α-amilase 108,6 U/ml. Optimasi agitasi dilakukan dengan variasi agitasi 100 rpm, 150 rpm, dan 200 rpm pada media sintesis di fermentor 10 l. Kecepatan agitasi optimum pada penelitian ini adalah 150 rpm dengan aktivitas enzim maksimum adalah 38,96 U/ml pada 37°C.
(The effect cooking time and sugar addition on the quality of traditional food "Akam" Neffi Ridwan, Indra; Gumelar, Tatang; T.S, Ella; -, Hasnelly
Warta Industri Hasil Pertanian Vol 12, No 1-2 (1995)
Publisher : Balai Besar Industri Agro

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Abstract

The research is aimed at studying the effect of cooking time and sugar addition on the quality of traditional food "akam".The cooking time used are 25,30 and 30 minutes.Addition of cane sugar for the portion of 25,30 and 35 to the dough for the material of "akam".The result showed that the best product are obtained from 25 minutes cooking time and 30 portion addition of cane sugar.The chemical compositions is as follows: moisture content 6.88%, total sugar 35.70% ash 1.05% and peroxide value 0.76 mg oxygen/100 g sample
(Effects of Chitosan-formic Addition on Retanning Process of Leather and Printing For Some Textiles Materials) Alamsyah, Rizal; -, Solechan; Sugesti, Karyati; sidik, Mohamad
Warta Industri Hasil Pertanian Vol 20, No 1-2 (2003)
Publisher : Balai Besar Industri Agro

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Abstract

This study was designed to analyze the effects of chitosa-formic addtition to retanning of leather and printing proces of textile .the type of leather used was boks leather and those for textile consist of polyester,polyacrylic,contton, and nylon. chitosan was extracted from shrimps and crab shells which produced from shrimp shells, crab shells,and mixture from those shell was then mixed with formic acid(3%) to produce chitosan-formic with the concentration of 7.5% for each treatment.in retaning leather ,chitosan-formic was used as filling agents meanwhile in printing textiles these was applied for the low quality leather and itsesults was compared with the leather without chitosan-formic addition in textiles printing chitosan-formic was printed with any kids dyestuff and materials such condition was applicable only when it usedas singles dyestuff meanwhile when it as applied with other auxiliaries chotosan-formic was not complatibe for the rest of destuff and textilles material.
( The development of a Non Dsctructive Electrical Technique to Assess Banana Quality) Susanto, Eko
Warta Industri Hasil Pertanian Vol 5, No 02 (1988)
Publisher : Balai Besar Industri Agro

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Abstract

The variation of the dielectric properties of bananas was applied for measuring their quality. The loss tangent was express the degree of banana maturity. Other quality factors measured were sugar and moisture content, pH, pulp to peel ratio and texture. Destructive and non destructive methods were studied to investigate the realtionship between them. The non destructive method was performed by inserting two blades into the banana. Quantitative and quallitative changes of banana were measured with approximately linear correlation with the loss tangent as measured with a universal bridge. The analysis showed that the loss tangent of the banana decreased during the maturation period. The best correlation between sugar content and the loss tangent existed with a linear correlation of 0.93. 

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