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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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(Komposisi Lemak Biji Coklat Selama Fermentasi) Maman Rohaman, M.
Warta Industri Hasil Pertanian Vol 7, No 02 (1990)
Publisher : Balai Besar Industri Agro

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Abstract

Studi mengenai komposisi lemak biji coklat selama fermentasi telah dilakukan. Fermentasi coklat secara komersial telah dilakukan di perkebunan Banjarsari, Jatirono dan Kota Blitar, Jawa Timur.Ekstraksi lemak coklat dipisahkan ke dalam fraksi neutral lipid dan phospholipid dengan kromatografi lapis tipis (TLC) dan dikalkulasikan dengan Densitometri.Hasil penelitian menunjukkan konsentrasi lemak biji coklat yang tidak difermentasi sekitar 48, 52% dan naik 2-6% setelah difermentasi. SElama fermentasi, konsentrasi lemak menurun pada fraksi monogliserida, digliserida, trigliserida, asam lemak bebas dan asam fosfatida, sedangkan pada fraksiphosphatidyl choline. phosphatidyl serine, ;phosphatidyl inositol danphosphatidyl ethanolamine terjadi kenaikan.
Aplikasi Penggunaan Surimi Berbahan Ikan Kurisi (Nemipterus sp) untuk Pembuatan Aneka Produk Olahan Ikan Lestari, Nami; -, Yuniarti; Purwanti, Tatik
Warta Industri Hasil Pertanian Vol 33, No 01 (2016)
Publisher : Balai Besar Industri Agro

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Abstract

Secara teknis, semua jenis ikan dapat dijadikan surimi, biasanya dipilih yang volume produksi (hasil tangkapannya) melimpah dengan nilai ekonomis rendah. Ikan kurisi (Nemipterus sp.) tergolong ikan berdaging putih dan ekonomis. Tujuan penelitian adalah melakukan aplikasi penggunaan surimi berbahan ikan kurisi dibandingkan dengan ikan kurisi lumat untuk pembuatan aneka produk olahan ikan (bakso, sosis dan nugget). Rendemen surimi ikan kurisi yang dihasilkan dari penelitian sebesar 29,1%, warnanya krem muda, tidak berbau amis serta teksturnya lembut dan elastis. Kadar air surimi ikan kurisi sebesar 75,6 %, kekuatan gel 2452,10 g/cm2 dan derajat putih 80,51. Kandungan gizi (kadar protein dan kadar lemak) produk olahan (bakso, sosis dan nugget) berbahan surimi ikan kurisi lebih tinggi dari produk berbahan ikan kurisi lumat, sedangkan kadar air dan kadar abunya lebih rendah. Tekstur produk berbasis surimi ikan kurisi mempunyai nilai uji TPA yang lebih tinggi dibandingkan produk berbahan ikan kurisi lumat. Dari hasil uji organoleptik, panelis lebih menyukai semua produk (bakso, sosis dan nugget) yang menggunakan surimi dari ikan kurisi sebagai bahan bakunya daripada produk berbahan baku ikan lumat kurisi.
(A study on physico-chemical properties of sago flour from various regions in indonesia). Tumbel, Nicolas
Warta Industri Hasil Pertanian Vol 8, No 02 (1991)
Publisher : Balai Besar Industri Agro

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Abstract

Astudy on physico-chemical properties of sago flour has been done.The sago flour was obtained from various regions of indonesia i.e. Palembang,Banjar Baru,Ambon,Bogor,Sukabumi,Manado,and Irian Jaya.The analysis conducted were moisture,ash,protein,crude fat,crude fiber,starch,amylose & amylopectine,pH,amylograph,fungi test and particle size.The flour from Sukabumi was found out to be the best one.The improvement on sago flour production is still need to be done to get a better quality of flour.
(The effect of sterillization and storage time on the quality of canned tofu in sauce). N. Ridwan, Indra; Rahayu, Ida; -, Hasroel; Abdurahman, Dede; -, Kosasih
Warta Industri Hasil Pertanian Vol 9, No 1-2 (1992)
Publisher : Balai Besar Industri Agro

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Abstract

The study aimed at finding the effect of sterilization and storage time on the quality of canned tofu in sauce.The sterilization time used are 40,50,and 60 minutes at 112 degree C. Storage time are 0 (control)14,28,42 and 56 days.The result showed that the best product are obtained using 40 minutes sterilization.The protein content of the tofu is 7.9%,pH4.7,total bacteria 18 col/g/ml and vacuumness of the can is 963.7 mm Hg.The organoleptice  test showed that the product is still highly accepted after 56 days of storage .
(A Study of Isothrm Sorption, Temperature and Number of Layers on the K Value of Coconut Fiber) Yang Setiawan, Yang; Guring Pohan, H
Warta Industri Hasil Pertanian Vol 17, No 1-2 (2000)
Publisher : Balai Besar Industri Agro

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Abstract

The rsearch of coconut fiber has been carried out to determined isotherm sorption and rate of weight decrease during drying. Isotherm sorption was done by adjusting room water activity which are 10%, 35%, 65%, 90% and 99%. The calculating data of research show linier regression with equation Y= 0.336156 X - 0.02038, R2= 0.9743, C=15.49 and m0=3.16. decreasing weinght of fiber was studied to find out the effect of amount of layer (1, 3 and 5 layers) and drying temperature (50 C, 60 C and 70 C). The result show that the temperature has no significant effect while amount of layer very significant to the dryness of fiber. The highest k value was found in the 1 layer treatment between 0.47912 - 0.85270, while the lowest k value found in the 5 layers treatment those are vary between 0.16770-.19793.
A Study on the Effect of Preservatives (Alum and Borax) and Plastic Packaging on weight Lost of Cabbage (Brassica Oleraseae) S.K, Subardjo
Warta Industri Hasil Pertanian Vol 3, No 02 (1986)
Publisher : Balai Besar Industri Agro

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Abstract

A study on the effect of preservative (alum and borax) and plastic packaging on the weight loss of cabbage (Brassica oleraceace) during cool storage has been done. The result showed that the shelf-life of cabbage can be prolonged to one month in cool temperature (9-10 degree celcius). The weight loss of cabbage during storage were 15.7% (without packaging), 5.6% (packed in perforated plastic bag) and 4.2% (packed in un-perforated plastic bag). The preservative didnt significantly have positive effects on the prevention of weight loss
(The Influence of Extraction Temperature Treatment on Cocoa Butter Quality Characteristics) Junaidi, Lukman; Sudibyo, Agus; F.Hutajulu, Tiurlan; Abdurahman, Dede
Warta Industri Hasil Pertanian Vol 25, No 02 (2008)
Publisher : Balai Besar Industri Agro

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Abstract

Research on the influence of Extraction Temperature Treatment on Cocoa Butter Quality Characteristics gas been conducted. The study was focused on the effect of treatment of the extraction temperature range when conducted hydraulic pressing on cocoa nibs. The variation of temperature range was chosen at: 40-50C: 50-60C: 60-70C: 70-80C: 80-90C. The research showed that treatment of extraction temperature level give an influence on the cocoa butter quality characteristics e.g: moisture content, FFA, sapnification value, iodine number and refrective index. The results showed that moisture content of cocoa butter extracted decrease with increasing of ectraction temperature, while FFA, saponification value, iodine number and refractive index increase with increasing of extraction temperature.The treatment of extraction temperature level also give influence on the proportion of fatty acid type (saturated fatty acid and unsaturated fatty acid) on coca butter. The proportion of total unsaturated fatty acids tend to decrease with increasing of extraction temperature. On the other hand the proportion of total saturated fatty acids and yield of extraction tend to increase with increasing of eextraction temperature.
Implementasi Metode Uji 3-MCPD (3-momochloropropane-1-2-diol) Pada Produk Kecap Dan Minyak Goreng Menggunakan Gas Kromatografi Mass Spektrofotometer Maria Novelina, Yus; Maman Rohaman, M.; Dina Darlianti, Neneng
Warta Industri Hasil Pertanian Vol 30, No 02 (2013)
Publisher : Balai Besar Industri Agro

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Abstract

Kegiatan penelitian meliputi pemilihan metode uji dan pemilihan kondisi operasional gas kromatografi yang akan digunakan sebagai kondisi standar. Analisa yang dilakukan meliputi analisa kandungan 3_MCPD dalam minyak dan kecap. Berdasarkan hasil analisa, kemudian dipilih kondisi operasional untuk GCMS dan metode yang paling optimal yang akan digunakan sebagai metode standar. Verifikasi metode dilakukan dengan mengacu pada World Health Organization (WHO) Method Validation Guidelines (1977), terbukti melalui verifikasi metode memiliki karakteristik yang sesuai dengan tujuan aplikasinya di laboratorium sebagai metode pengujiam rutin standar. Metode terpilih memiliki % Simpangan Buku Relatif atau RSD (Relative Standard Deviation) untuk presisi pada minyak sebesar 10,4 hingga 17,4%; koefisien korelasi untuk linieritas 0,999 pada rentang konsentrasi 0 hingga 0,1 ug/kg; % recovery untuk akurasi berkisar 85,5% untuk matriks minyak dan 74,7% untuk matriks kecap; limit deteksi sebesar 0,004ug/kg dan konsentrasi limit kuantitasi sebesar 0,0012ug/kg.
(The Study on effect of cocodust treatment for the implementation as planting media) Susanto, Eko
Warta Industri Hasil Pertanian Vol 24, No 01 (2007)
Publisher : Balai Besar Industri Agro

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Abstract

Cocodust is one of the waste of coconut industry which consist of some minerals and it has bulky volume, it means that cocodust has much air space whice is good for medium of plantation. Cocodust has been exported to Europe for plantation medium. Unfortunetly that cocodust consist of highly certai mineral which do not need by plant therefore it should be reduce their component as their standard for plantation medium. The experiment of cocodust was carried out by rinsing of cocodust in water to reduce their mineral such as sodium(Na) and dryed it with artificial dryer and sun drying. The result of treated cocodust mixed with different propotion of soil and used to grow capsicum plant. The effect of the use of cocodust in the growing of capsicum plant was observed their height. The result showed that rinsing of cocodust can reduce sodium content about 90%, drying by using rotary dryer can reduce drying time and the best treatment for planting was propotion beetween cocodust and soil was 1:1.
(Chemical Composition of Indonesian Traditional Food Additives Which Possibly Containing Borax) Surjati Herman, Atih; Iskandar, Renawati; Dwi Astuti, Binarti
Warta Industri Hasil Pertanian Vol 8, No 01 (1991)
Publisher : Balai Besar Industri Agro

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Abstract

Five types of traditional food additives collacted from markets in Java and Manado, namely "bleng", "obat mi", "Pijer", "air abu/kansui" and "abu cina/kansai" were analysis for their chemical composition. The same chemical analysis was done to the solutions of straw ash and coconut shell ash, and also to natural mineral water ("bleng alam") collected from two sources in puwodadi/Central Java, which are traditionally used for food additives. Except "obat mi", the other four food additives contain boron. Composition of mineral water was different between the two sources, one contained boron while the other did not. Rough estimation composition of these additives are shown in the paper.

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