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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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(Shelf-life Prediction of Instant Coffee Using an Accelerated Storage Study with Arrhenius Kinetics Model) Sudibyo, Agus; F. Hutajulu, Tiurlan; -, Setyadjit
Warta Industri Hasil Pertanian Vol 27, No 01 (2010)
Publisher : Balai Besar Industri Agro

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Abstract

Instant coffee is one of Indonesias processed food product, that can be easily undergo a reduction in quality caused by adsorb of moisture. Nowadays, consumers demand products with good appearance, texture, taste and flavor whilst keeping their nutritional value. In order to meet consumers expectations for high-quality products, food industries must be conducted shelf-life studies that many times include the assessment of several analytical and sensory properties. Shelf-life dating using arrhenius method is one of an accelerated shelf-life test. The purpose of this study were to observe initial instant coffee characteristics, to observe the changes of quality during storage, to determine the quality critical point parameter for the product and the prediction of shelf-life of the product using arrhenius kinetics  method based on its quality control parameters. In the present study it was found that during storage of the product, moisture content and brightness level color value of the product aroma have decreased; and sensory evaluation based on volatile reducing substance (VRS) value and boiled coffee aroma. Critical parameter for this study is moisture content with the value of critical point for moisture content is 17.98%. Calculation based on Arrhenius kinetics equation at 30oC, RH 70% revealed a present of shelf-life for 588 days, at 45oC & RH 70% revealed a present of shelf-life for 398 days, and at 50oC & RH 70% revealed to make present of shelf-life for 352 days.
(Resistant Starch (RS) : Formation, Preparation, and Its Physiological Effects) Ramadhani Meutia, Yuliasri
Warta Industri Hasil Pertanian Vol 27, No 01 (2010)
Publisher : Balai Besar Industri Agro

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Abstract

Resistant starch (resistant starch - RS) is one kind of starch which resistant to amylase enzyme activity. The interesting thing of this starch is the RS that can be used as source of dietary fiber, and it has several advantages compared with traditional dietary fiber in their application in various food product, such as it can be applied as a texture modifier in baked products as well as a crisping agent. RS can be prepared through heat treatment, enzyme treatment, the combination of heat and enzyme treatment, as well as by chemical treatment using distarch phosphat ester compounds. Along with increasing public attention to health, RS plays important role as functional foods, acts as a component of dietary fiber, prebiotic, preventing colon cancer, and has a hypoglycemic effect, as well as hipocholesterolemic effect.
.(The effect of drying temperature and treatment of areca fruit(Areca cathecu L.)on the quantity of Whole Seed) Susanto, Eko; -, Syahril; Waspodo, Priyo
Warta Industri Hasil Pertanian Vol 12, No 1-2 (1995)
Publisher : Balai Besar Industri Agro

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Abstract

Areca nut (Areca cathecu)is an export commodity which still face problem in its preparation.sun drying of areca nut done by the farmers needed 30 days or more.To reduce the drying time ,variation of drying temperature and treatment on the fruit was studied.The study aimed at obtaining the proper drying condition after which the dried fruit could be easly broken and the percantage  of whole nut is high.The temperature used were 60,80,and 100 degree C,while the treatment applied were whole fruit (no treatment),scratched fruit and partially peeled fruit.The result showed that the best drying temperature was 100 degree C.The drying time needed was hours which resulted in 80%whole nut with 13.66% moisture content.
(Development of Processing of Breakfast Cereals and Rootcrops) Sutrisniati, Dwi; Junaidi, Lukman
Warta Industri Hasil Pertanian Vol 20, No 1-2 (2003)
Publisher : Balai Besar Industri Agro

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Abstract

A study to find out the best method in processing of breakfast cereal and root crop has been conducted the materials used were flour from cassava ,corn,soybean,sweet potato,tapioca and seasoning .the proximate analysis and organoleptic test was conducted toevaluate the quality and the acceptance of the product.addition of 2%chocolate powder to the formula can improve the taste and flavor of the product.breakfast cereal and root crops accepted by panelist were products which made from mixed of corn flour cassava (10.10);mixed of sory flour ,sweet potato and tapioca(9:9:2),mixed of corn product which was made from mixed of soy flour has a fat and protein content higher than product which was made from mixed of corn flour.
(Aloe vera as a raw Material for Industry) Wahyu Suryowidodo, C
Warta Industri Hasil Pertanian Vol 5, No 02 (1988)
Publisher : Balai Besar Industri Agro

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Abstract

Aloe vera is a kind of succulent plant. It is a member of the Lily family and can be used as a raw material for industries. This article described the components of the aloe gel, its physical and chemical properties, the use of the gel for human health, cosmetic, food and beverage industries.
(The Effects of Bromeline Extract of Pineapple as Bating Agent on The Vegatable Tanning of Rabbits Leather) -, Prayitno; Mulyono, Agus; Setyawardani, Triana
Warta Industri Hasil Pertanian Vol 21, No 02 (2004)
Publisher : Balai Besar Industri Agro

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Abstract

The effects of bromeline extract of pineapple as batting agent on the vegetable tanning of rabbits leather have been investigated the concentration treatment for bromeline extract were 1%, 1.5% and 2% of bloten weight meanwhile batting process time employed were 30,45,and 60 minutes the design experimental method employed in this research was completely randomaized design (CDR) factorial 3x3 with three reptitions .the testing parameters observed were sewn quality and tearn resistance the showsd thatsewn quality was affected significantly for batting time (p>0.05)but tearn resistance was not significantly influenced ,meanwhile the bromeline extract dosage affected unsignificanttly (p>0.05) on sewn quality as well as on tearn resisntace.by concentration of extract bromeline 1%; 1.5%;and 2% thesewn quality and tearn resistance met indonesian national standard (SNI)of leather glove at 45 and 60 minutes of batting time respectively.  
Effects of Harvesting Age of "Pisang Ambon Jepang " (Musa cavendishii Lambert) to The Rate of Ripening Neffi Ridwan, Indra
Warta Industri Hasil Pertanian Vol 6, No 01 (1989)
Publisher : Balai Besar Industri Agro

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Abstract

The aim of this experiment is to study the effect of harvesting age of "Pisang Ambon Jepang (Musa cavendishii Lambert) to the rate of rip g ening. The fruit age was varied from 3.5 to 4.5 months. The ripening process was induced by moisteninin dilute ethrel of 720 ppm and calcium carbide of 0.6%. The analysis was carried out soon after seven days of the ripening process. The results showed that the suitable fruit age was between 4 and 4.5 months.
(Study on Green Tea Instant Processing with Kweni Fruit Flavor Extract (Mangifera odorata, Grift) Using Spray Drying) Sudibyo, Agus; -, Setyajid; Sukiman, Maman
Warta Industri Hasil Pertanian Vol 27, No 02 (2010)
Publisher : Balai Besar Industri Agro

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Abstract

Study of green tea instant processing with flavor of kweni fruit (Mangifera odorata Grift) using spray drying has been conducted. The objectives of this research were to obtain green tea instant with flavor of kweni fruit as product diversification of green tea and observe the effect of addition of kweni fruit extracted and Arabic gum to maltodextrin ratio toward the quality of green tea instant product. they were two  stages of this research, i.e. the previous study and finally the main study. The previous study were ; (1) chemical properties analysis from green tea and kweni fruit including water content, volatile reducing substance (VRS) value, ash content, tannin and catechin, and microorganism contamination in terms of total plate count and colifrom bacteriae; (2) Determination the best condition for green tea extraction and (3) Determination the optimal condition for kweni fruit extraction. Green tea of grade III was extracted using hot water in 90 derajat C during 5, 8 and 11 minutes with green tea and hot water ratio at 10 : 100, 15 :100 and 20 g : 100 ml; while kweni fruit was extracted using etanol 90% concentration during 15, 30, 45 minutes with kweni fruit to etanol ration at 100 : 100, 100 : 200 and 200 g : 100 ml). The main study were green tea processing and product quality evaluation including the yield, water content, VRS value, ash content, tannin content and solution ability and sensory analysis of green tea instant product using hedonic test. The result showed that the addition of flavor extract from kweni fruit in producing green tea instant has given significantly effect to the  value of yield, VRS and ash content; however Arabic gum has given signicantly effet to the VRS vale. Generally, organoleptic evaluation showed that panelis more like the taste, aroma and color of the product. The best green tea instant product wih flavor extracted from kweni fruit was obtained from A1B3 treatmnet (Arabic gum to maltodextrin ratio at 9 : 1 and kweni fruit extract concentration 20%) with the yield 7.64% water content 7.14, VRS 7.25 meq/g, ash content 8.72% , tannin conten 8.96% and salvation 89.47%.
(The preparation of monoglyceride from coconut oil as emulsifier) Djubaedah, Endah; Moestafa, Achmad; -, Mariana
Warta Industri Hasil Pertanian Vol 12, No 1-2 (1995)
Publisher : Balai Besar Industri Agro

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Abstract

Food emulsifier is an important addive used in food industries.Emulsifiers are usedto improve the texture of products such as to stabilize margarine,ice cream,etc.Basically emulsifier consist of two functional groups, the first one dissolves in water and the other in oil which enebles them to bridge two unmixed phases.The most widely used emulsifiers are monoglyceride which contain long alkyl chain residue from fatty acid chain and hydroxyl groups from glycerol.Monoglycerida had been prepared in this study through the reaction of coconut oil and glycerol using coustic soda as catalyst.The best treatment was obtained from the reaction of one parts of coconut oil and four parts of glycerol at 250 degree C, stirred for 3 hours using of 0.20% NaOH as catalyst which produced 45% yield containing 77% monoglyceride.
(Design and Performance Testing of Dryer and Clarifyer Equipment on Processing of Virgin Coconut Oil) Guring Pohan, H; Supriatna, Dadang
Warta Industri Hasil Pertanian Vol 21, No 02 (2004)
Publisher : Balai Besar Industri Agro

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Abstract

Design and performance testing study of the dryer and the clarifyer equipments of Virgin Coconut Oil (VCO) has been done for producing better quality of the product. The power of the electrical motor for stirrer of the dryer used was 5 hp and it has reduced from 1500 rpm to 300 rpm using gear box T.S. 80 type and finally become 4 rpm on the stirrer in order to running well. Electrical motor connected to the timer apparatus to change the rotation of the dryer which automatically work well so that the grated coconut meat to be dried accepted the heat energy uniformly. The flow direction of the refinery of oil and the fluid (mix of the oil and water) from the bottom of the refine equipment was raised up and then went down to the bottom, so that the oil product did not break to the treatment of heat. According to this indicated that the stirrer apparatus could worked well. Analytical result shows that the VCO moisture content is 0,11 %, free fatty acid is 0,22 % and lauric acid is 49,92 %. The whole of equipments system process is running well. Drying rate of water at 70 C, condition is 7,9% (w/w) per hour, heating efficiency is 18,99% at 6 hours drying time, capacity of dryer 231,1 kg per batch, efficiency of the refinery oil per batch 97 %.

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