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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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Kajian Keamanan Pangan Senyawa Ester 3-MCPD dalam Produk Minyak/ Lemak Pangan dan Produk Pangan Lainnya Sudibyo, Agus; Lestari, Nami
Warta Industri Hasil Pertanian Vol 32, No 01 (2015)
Publisher : Balai Besar Industri Agro

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Abstract

Dalam permintaan produk pangan untuk kesehatan dan keamanan pangan global sekarang ini, konsumen menghendaki dan sedang mencari produk pangan tanpa atau paling sedikit terkena kontaminasi produk.  Senyawa ester 2- dan 3-monochloropropan-1,2-diol (MCPD) dan ester glisidol diketahui merupakan salah satu komponen kontaminan pada produk hasil olahan minyak makan yang telah banyak digunakan sebagai bahan pangan atau bahan ingredien pangan. Senyawa 3-monochloropropan-1,2-diol atau lebih dikenal dengan 3-MCPD merupakan kontaminan pangan yang diklasifikasikan sebagai bahan yang kemungkinan bersifat karsinogen;oleh karena itu, hanya boleh dikonsumsi dengan dosis/konsentrasi sebesar 2 µg/kg berat badan. Hasil studi terkini menunjukkan adanya senyawa ester 3-MCPD teridentifikasi dalam jumlah cukup tinggi pada produk minyak/lemak pangan, seperti margarin dan minyak goreng serta pangan yang mengandung lemak termasuk produk pangan infant formula dan susu manusia. Senyawa ester-ester lain seperti 2-MCPD dan ester glisidol pun diduga dapat terjadi. Namun, hingga saat ini hanya terdapat sedikit data informasi tentang toksikologi yang dapat diperoleh untuk senyawa ester 3-MCPD pada produk pangan. Tulisan ini akan membahas dan menjelaskan proses terjadinya senyawa 3-MCPD pada produk pangan, faktor-faktor yang memungkinkan menyebakan munculnya pembentukan senyawa ester 3-MCPD pada produk pangan, studi tentang efek beracun senyawa 3-MCPD atau toksikologi dan penentuan senyawa ester 3-MCPD dalam produk pangan.
Buah Merah and Papuan People Kurniaty Roreng, Mathelda; Nishigaki, Toshiaki
Warta Industri Hasil Pertanian Vol 30, No 01 (2013)
Publisher : Balai Besar Industri Agro

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Abstract

Buah merah (Pandanus Conodeis Lam) dilaporkan telah banyak dimanfaatkan atau digunakan oleh masyarakat Papua sejak ratusan tahun yang lalu, sebagai bahan pembantu pengolahan pangan dengan cara mengekstrak menjadi pasta dalam pengolahan kentang, daging dan sayuran. Buah merah diketahui banyak mengandung karoten, lemak dan vitamin E. Selain itu mengandung protein, karbohidrat dan mineral yag kecil. Minyak buah merah mengandung empat jenis karotenoid yaitu:alpha-karoten, beta-karoten, alpha-cryptoxanthin. Dalam tulisan ini akan dibahas tentang sejarah buah merah, kandungan nilai gizi dan manfaat serta keamanannya.
(The Effect Pulp, Compound of Pulp and Peel and Extraction Methods on the Characteristic of Avocado Oil (Persea Americana Miller) G. Pohan, H; Rosidi, Bakri; Herman Suherman, Ade
Warta Industri Hasil Pertanian Vol 22, No 02 (2005)
Publisher : Balai Besar Industri Agro

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Abstract

The study on oil extraction of avocado fruit has been conducted on the effect of rwa materials and extraction method on the characteristic of avocado oil.There are two method : soaking treatment and fermentation treatment before pressing to separate the oil from avocado fruits.The solvent were hexane,diethyl ather and alcohol, whereas the fermentation times were 3,5 and 7 days.Based on the study the subtances compositions of avocado fruit were 71.72% pulp 9.51% peel and 18.77% seed.The result indicated that the best treatment for oil extraction were obtained by using the diethyl ether soaking of dried fruit and 3 days fermentation of pulp before pressing.The first treatment have produced the yield 37.76% oil,4.20% free fatty acid 2,07 mg/100 gram vitamin E, 102 IU/100 gram vitamin A and 10.3 mg/gram beta karoten while the second treatment has produced the yield 21,44% oil,7,85% free fatty acid ,1,40 mg/100 gam vitamin e ,0,5 IU/100 gram vitamin a and 18,1 mg/gram b karoten.
(The Effect of Temperature, Duration of Heat Treatment and Potasium Hydroxide Concentration on The Transformation of eugenol Inti Iso-Eugenol Derived from Clove Leaf Oil) Moestafa, Achmad; Waspodo, Priyo; Sitorus, Sahat P
Warta Industri Hasil Pertanian Vol 7, No 02 (1990)
Publisher : Balai Besar Industri Agro

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Abstract

Iso-eugenol is one that the compounds which is used as flavor and fragrance materials. The compounds can prepared synthetically from eugenol through a chemical reaction at certain temperature and basic concentration. It was of observed that the concentration of KOH solution and the duration of heat treatment had significantly affected the transformation of eugenol into iso-eugenol. The higher yield was found (82.88%) when eugenol was treated with 50% of KOH at 180 C for 90 minutes.
Pengaruh Variasi Komposisi Lemak Cokelat, Olein Sawit dan Minyak Ikan Patin terhadap Kandungan Nutrisi Cokelat Oles Wibisono, Aries; Lestari, Nami; Isyanti, Mirna
Warta Industri Hasil Pertanian Vol 32, No 02 (2015)
Publisher : Balai Besar Industri Agro

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Abstract

Ikan patin merupakan salah satu hasil perikanan yang cukup berpotensi dikembangkan di Indonesia. Minyak ikan patin memiliki kandungan asam lemak esensial (omega 3, omega 6, omega 9) dan vitamin D yang cukup tinggi. Hal ini dapat dimanfaatkan untuk meningkatkan kandungan nutrisi suatu produk pangan salah satunya cokelat oles. Tujuan penelitian ini adalah untuk membuat produk cokelat oles yang lebih kaya nutrisi dan bermutu baik dengan menentukan formulasi penambahan minyak ikan patin sebagai salah satu bahan utama penyusun selain lemak cokelat dan olein sawit serta dengan menentukan teknologi yang tepat dalam proses pembuatan cokelat oles berdasarkan tingkat kesukaan masyarakat.  Penelitian ini dibagi menjadi empat tahap yaitu pembuatan minyak ikan patin, analisis bahan baku, pembuatan cokelat oles, serta uji karakteristik fisik dan kimia produk cokelat oles yang dibuat. Cokelat oles dibuat dengan dua variabel perlakuan yaitu perbandingan komposisi lemak cokelat, olein sawit dan minyak ikan patin serta teknologi pencampurannya. Formulasi perbandingan komposisi lemak cokelat : olein sawit : minyak ikan patin yang digunakan secara berturut-turut yaitu (1) 40% : 60% : 0%; (2) 40% : 50% : 10%; (3) 40% : 40% : 20% dan (4) 40% : 30% : 30%. Teknologi pencampuran yang digunakan adalah dengan mixer + waterbath, ball mill 1 jam, dan ball mill 2 jam. Cokelat oles selanjutnya diuji secara organoleptik. Cokelat oles yang terpilih dari hasil uji organoleptik kemudian diuji kandungan nutrisinya.   Cokelat oles terbaik adalah cokelat oles dengan komposisi 40% lemak cokelat, 40% olein sawit dan 20% minyak ikan patin serta dibuat dengan teknologi pengolahan menggunakan alat ball mill selama 1 jam. Cokelat oles tersebut memiliki nilai hardness 11,00 g; kadar air 8,34%; abu 2,98%; protein 1,97%; lemak 29,20%; karbohidrat 57,51%; asam lemak bebas 0,35%; asam oleat 11,63%; asam linoleat 2,98%; asam linolenat 0,05% serta vitamin D 7,57 ug/100 g. Cokelat oles dengan kandungan minyak ikan patin ini memiliki kadar protein, lemak, asam oleat dan asam linolenat yang lebih tinggi daripada cokelat oles tanpa kandungan minyak ikan patin.
(The Effect of Nutrients Addition in Nata Production from Tempeh Processing Waste) Sutrisniati, Dwi; Rosidi, Bakri; -, Solechan
Warta Industri Hasil Pertanian Vol 16, No 1-2 (1999)
Publisher : Balai Besar Industri Agro

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Abstract

A study to find out the best condition of in processing of nata from tempeh industries liquid waste ha been conducted. the variables used are sugar content and type of nutriets. the addition of sugar was 3%, 4% and 5%, while thenutients used was urea. ZA and DAP. the nata product was abserved for moinsture contenrt, thicness, weight of nata and dietary fibre content. Organoleptic test was done on the product of nata in syrup. the result showed that using 5% sugar with 0.4% urea and 0.2% DAP nutrient give the best product. the products were well accepted by the panelist
. (Distillation of Cassia Leaf Oils (C. burmanii, C. zeylanicum and C. cassia) by Cohobation Method and the Identification of Oil Components Moestofa, A; Badeges, Fauziah
Warta Industri Hasil Pertanian Vol 3, No 01 (1986)
Publisher : Balai Besar Industri Agro

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Abstract

The essential oils from Indonesian cinnamon leaves (Cinnamomun burmanii, Cinnamomun zeylanicum, and Cinnamomun cassia) was extracted using cohobation method. The distillation process was carried out for 3 hrs. The oil was trapped at different temperature i.e 25 degree, 70 degree and 85 degree celcius. The result showed that 70 degree celcius was the optimum temperature. The yield of oil were 0.57;1.62 and 0.31% respectively. Major components of the oils were cinnamic aldehyde and small amount of eugenol (C.burmanii), eugenol and one unidentified component (C.zeylanicum) and cinnamic aldehyde and o-metoxycinnamaldehyde (C.cassia)
(Additional Effects of Chitosan and Turmric Solution to Soup Noodle Quality) Alamsyah, Rizal; Susanti, Irma; Nurhayati, Lilis
Warta Industri Hasil Pertanian Vol 25, No 01 (2008)
Publisher : Balai Besar Industri Agro

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Abstract

Soup noodle is one kind of the noodle that prevered by a lot of Indonesian people. Sunch noodle has short shelf life due to easiness for deterioration. The prolong the shelf life of this noodle, chemical ingredients are commonly used as formalin solution taht is harmful for humankind health. There are some alternatives of natural preservatities such chitosan and turmeric that can be treated to substitute the chemical preservatities. This study was devoted to investigate the effect of natural preservatives chitosan and turmeric sollution addition on soup noodle quality. The experiments use soup noodle which immerses into: 15ppm, 45ppm and 75 ppm of chitosan solution. 1% and 1.5% of turmeric solution. The analysis of quality of soup noodle were conducted in term of visual deterorietion, pH, moinsture content, totalized titration acid, total plate count (TPC), and opganoleptic tests. The experiment showed that soup noodle which were immersed into 15 ppm, 45 ppm, and 75 ppm of chitosan solution as well as into 1% and 1.5% of tumeric solution keep noodle good only for less then 24 hours. The soup noodle in the next 24 hours has a bad smell, acid condition, and TFC value is not eligible to the SNI standard that 1.0 x 10-6 coloni/g.
(Research on Substitution of Tempe Flour in Snack Puff Extrusion) Nurlaelyah, Elly
Warta Industri Hasil Pertanian Vol 14, No 1-2 (1997)
Publisher : Balai Besar Industri Agro

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Abstract

The research was aimed at studying the substitution rate of tempe flour for corn flour in the product of snack extrusion. The preliminary study was conducted to find out the suitable rate of tempe flour substitution. The following percentages were used : 5, 10, 15, 20, 25, %. The results of these 5, 10, 15 % were used in the main study. Proximate chemical analysis and organoleptic test were conducted on the snack extrusion produced. The result showed that the use of tempe flour is acceptable to 10% substitution.
(The Formulation of Alginate and Pectin as Edible Coating For Salacca Fruit (Salacca edulis) Ready-to-Service) Maman Rohaman, M; M. Mala, Dheni; Sutrisniati, Dwi
Warta Industri Hasil Pertanian Vol 23, No 01 (2006)
Publisher : Balai Besar Industri Agro

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Abstract

The objective of the study was to develop and assess an edible coating from alginate and pectin that applied to sallaca ready service.The properties assess of sallaca ready-to-serve using edible coating consist of water content,total acid,vit.C,total glucosa,hardness,weight loss,TPC and browning.The chosen formulas were alginate 5%,pectin 5% and mixing between alginate and pectin.The best formula for sallaca ready-to-serve is pectin plus alginate 5% and stearic acid 0,25% it showed by the value of water activity(0,554)elongation percentage (53.33)tensile strength (122.744 kg.f) and water vapor transmition rate (484.41 g/persegi/24 hour).The physic and chemist property assays can be concluted that edible coating application with storage temperature 5 degree C could exted minimally processed salacca shelf life for 10 days.

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