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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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Penentuan Konstanta Laju Pengeringan Bawang Merah (Allium ascalonicum L.) Iris Menggunakan Tunnel Dehydrator Ummah, Narjisul; Aris Purwanto, Yohanes; Suryani, Ani
Warta Industri Hasil Pertanian Vol 33, No 02 (2016)
Publisher : Balai Besar Industri Agro

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Abstract

Penelitian ini bertujuan untuk menentukan konstanta laju pengeringan bawang merah iris yang dikeringkan dengan menggunakan tunnel dehydrator. Pengeringan bawang merah iris dilakukan pada suhu pengering dan bobot sampel per tray yang bervariasi yaitu suhu 40°C, 50°C, 60°C dan bobot sampel bawang merah iris 300 g, 400 g, dan 500 g. Lajualiran udara pengering sebesar 0.0933 m3/detik. Pengeringan bawang merah iris dilakukan pada kadar air awal ± 80% hingga mencapai ± 10%. Selama proses pengeringan perubahan kadar air diukur dengan interval waktu 0, 120, 240, 360, 480, dan 600 menit. Pengukuran kadar air dilakukan dengan cara termogravimetri. Penentuan konstanta laju pengeringan menggunakan persamaan lapisan tipis. Hasil penelitian menunjukkan nilai konstanta laju pengeringan menggunakan tunnel dehydrator berkisar antara 0.01/menit-0.019/menit. Konstanta laju pengeringan sebagai fungsi suhu dan bobot sampel per tray yang dihasilkan dapat diaplikasikan untuk memprediksi perubahan kadar air bawang merah iris selama pengeringan menggunakan tunnel dehydrator.
(The production of articficial "salak" flavor using instrumental method approach). Timur Antara, Ngakan; -, Hendarti; Sapto Hartanto, Eddy
Warta Industri Hasil Pertanian Vol 10, No 1-2 (1993)
Publisher : Balai Besar Industri Agro

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Abstract

The study imitating "salak" (fruit of salacce edulis) has been done by instrumentation approach.Six components of "salak" flavor,which are probably the key-flavor of "salak" were identified.By compounding the identified components namely ethyl butyrate,isoamyl acetate,alyl caproate,amyl butyrate,linalool and geraniol with another chemical such as aldehyde C19,diphenyl oxide,peru balsam,lemon oil,lime oil,glyserine,ethanol 96%,propylene glycol and cananga oil originated from irian,the artificial "salak" flavor has been created successfully.From the sensory point of view all of panels detected the "salak" flavors of the product,and 6 out of 21 detected another flavor beside the "salak" flavor it self.
The Optimation of Shrimp Shells Demineralisation, Deproteinisation, and Deasetilation on Water Soluble Chitosan Production Alamsyah, Rizal; Heryani, Susi; Susanti, Irma
Warta Industri Hasil Pertanian Vol 29, No 01 (2012)
Publisher : Balai Besar Industri Agro

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Abstract

Shrimps shell still considered a solid waste (solid waste) and the problem of environmental pollution. Shrimp shell processing into high value-added products such as chitin and chitosan water soluble can expand its application in user industries. This study was aimed to obtain optimal condition for shrimp shells which resulted from quick frozen shrimp into water soluble chitosan (WSC). Stage of the process was conducted on the extraction of chitin (demineralization and deproteinasi), extraction of acid-soluble chitosan (ASC) (deacetylation), and manufacture of water-soluble chitosan. Demineralization of shrimp shells performed using 1 N HCL, the ratio (1:4), at a temperature of 70-75 C. Deproteinisasi performed using NaOH 3.5%, ratio (1:4) at a temperature of 80-85 C, the results of the deproteinisasi is chitin. Extraction of chitosan (deacetylation process) is done using NaOH 50%, ratio (1:20) at a temperature of 120-140 C. Demineralization, deproteinization, and deacetilation were conducted for 4 and 6 hours. One treatment was also conducted to produce ASC by applying directly deacetilation NaOH 50% at 140 C without demineralization and deproteinization. For the WSC stage, ASC producd was then mixed with DMAc (dimethyl acetate), stored (for aging), separated, washed, dried, and blended. The best treatment is demineralization process step, deproteinisasiand deacetylation for 4 hours, which ASC yield of 28.33% and WSC 15.46%. As for the process of direct deasetilisasi, produced the greates chitosan. The best characteristics of WSC was expressed in term of solubility (5 mg WSC/250 mL water), moisture content (10,0%), mineral or ash content (0.16%), nitrogen content (2.11%), viscosity (6 cps), and degree of deacetylation (64,75%).
(Increasing the Eugenol Content of Clove Leaf Oil by Rectification) Sudibyo, Agus; Bastaman, Syarief; -, Hendarti
Warta Industri Hasil Pertanian Vol 4, No 01 (1987)
Publisher : Balai Besar Industri Agro

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Abstract

A study on rectifications of clove leaf oil had been conducted in order to improve its quality and eugenol content. Retifications was done by distillation using low vacuum pressure (5 and 15 mm Hg) and resulted in two fractions of clove leaf oil (fraction I and II). Observation was emphasized on the eugenol content and its quality. The eugenol content of fraction I was increased by 5-8% and those of fraction II was 30-31%. As for the purity of eugenol content, it was decreased in fraction I, and increased in the other.
(The Effect Of Reconstitution Temperature For Local Isolates Of Enterobacter sakazakii (Cronobacter sp.) from Powdered Infant Formula and Weaning Food) Ramadhani Meutia, Yuliasri; Dewanti-Hariyadi, Ratih; -, Estuningsih
Warta Industri Hasil Pertanian Vol 26, No 01 (2009)
Publisher : Balai Besar Industri Agro

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Abstract

Enterobacter sakazakii (recently know as novel genus Cronobacter sp.) is opportunistic bacteria which can cause severe meningitis in neonates. Eight isolates of E.sakazakii which previously isolated from powdered infant formula (PIF) and weaning food were tested foe their ability to survive during reconstitution with water having various temperatures, and their fate during hang time in comparison with 7 isolates previously described by Estuningsih and E. sakazakii ATCC 352/7. reconstitution with 100 C water decreased he number of bacteria of most isolates to undetectable level, while with 40 C and 4 C water did not reduce the bacterial number significantly. Using water of 70 C, reconstitution decreased the number of bacteria of 10 isolates to undectable levels; however 6 isolates survived the reconstitution temperatures. The hang time test showed that some bacteria which were not detected after reconstitution with 70 C water became detectable after 2 hours. Those surviving reconstitution with 70 C well during hang time for 2 to 8 hours.
(The Use of Natural Antioxidant Coconut Oil) Maman Rohaman, M; -, Solechan; Trismansyah, Derris; Soeharto, Ign
Warta Industri Hasil Pertanian Vol 15, No 1-2 (1998)
Publisher : Balai Besar Industri Agro

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Abstract

The objective of this research is to study the effect of natural antioxidant such as clove and sesame seed on the reaction rate of coconut oil oxidation. The experimental procedure used the randomized block design factorial using two variables. The treatment chosen consists of coconut oil with clove antioxidant, coconut oil with sesame seed antioxidant, coconut oil with sesame seed plus clove antioxidant which each dosage 200 ppm and finally coconut oil without antioxidant (control). Those samples were analyzed at periodic intervals for oxidative deterioration. The parameter analysis consists of the perioxide number, free fatty acid, iod number,moisture content and oil clearness. The result indicate that the natural antioxidants (clove and sesame seed) are capable of preventing oxidative deterioration. Natural antioxidants give a very significant result on coconut oil quality, in the following order : coconut oil with clove antioxidant, coconut oil with sesame seed antioxidant, coconut oil with sesame seed plus clove antioxidant with the constant of reaction rate 0.15, 0.12 and 0.09.
(The Safety Control and Application of HACCP In packaged Drinking Water Industry) Sudibyo, Agus
Warta Industri Hasil Pertanian Vol 24, No 01 (2007)
Publisher : Balai Besar Industri Agro

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Abstract

The Indonesia market for bottled drinking water currently shows a very high rate of growth. Per capita consumption of packaged drinking water is about 32 liters per year and tend to be risen. The number of bottled drinking water registered in Indonesia are about 350 industries which produced as much 5 billions liters per year. Most of all drinking water production in Indonesia are produced by bottled drinking water industry. However, there are evidence, problem and fact that some of bottled drinking water was contained and it has not met the quality and safety standard. Since the nethods of contamination protection has been issued, the problem in bottled drinking water service establishment is to enforce which must include not only proper equipments nad installations but also training of the personel. The HACCP concept for preparation drinking water of bottled drinking water service has to be socialized with the simple language. Goevernment and inspection authorities should encourage the ready to drinking water industry managerial to apply the safety control and HACCP procedures to ensure safe drinking water production.
(Microenkapsulasi : Penerapan dan Teknik) Timur Antara, Ngakan
Warta Industri Hasil Pertanian Vol 8, No 02 (1991)
Publisher : Balai Besar Industri Agro

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Abstract

Perkembangan ilmu dan teknologi memungkinkan berkembangnya teknologi proses dan pengawetan dibidang pangan umumnya dan flavor khususnya.Teknik enkapsulasi (encapsulation) adalah suatu cara yang dikembangkan untuk memperpanjang masa simpan dan memperbaiki penampilan (perfomance) suatu produk antara atau akhir, sehingga memberikan beberapa keuntungan dalam pemakaia selanjutnya.Penerapan dan beberapa teknik enkapsulasi diulas dalam artikel ini.
Pengaruh Perlakuan Blansing dan Variasi Penggunaan Gula Terhadap Karakteristik Organoleptik dan Daya Terima Dendeng Jamur Tiram Aviana, Tita; Heryani, Susi
Warta Industri Hasil Pertanian Vol 33, No 02 (2016)
Publisher : Balai Besar Industri Agro

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Abstract

Pada penelitian ini dilakukan formulasi dan karakterisasi dendeng berbahan baku jamur tiram (Pleurotus ostreotus). Penggunaan jamur tiram sebagai bahan baku menjadikan produk dendeng jamur sebagai salah satu pangan alternatif vegetarian. Bau langu khas jamur yang kurang disukai merupakankendala, dandiperlukan perlakuan pendahuluan untuk menghilangkan bau langu agar menghasilkan produk dendeng dengan mutu organoleptik yang disukai, dengan proses blansing. Formulasi dendeng menambahkan gula merah dan gula pasir sebagai pengikat dan pembentuk tekstur dendeng. Proses pengolahannya adalah penyortiran, blansing, penirisan, pengecilan ukuran, pencampuran bumbu, pencetakan, pengeringan, dan pengemasan. Analisa yang dilakukan meliputi analisa proksimat dan ujiorganoleptik melalui uji kesukaan terhadap 20 orang panelis produk dendeng jamur. Hasil uji sensori menyatakan bahwa dendeng menggunakan jamur giling dengan penambahan gula merah dan gula pasir (D2G2) disukai panelis . Hasil analisa sifat fisik dan kimia terhadap produk akhir menunjukkan bahwa produk D2G2 memiliki kadar air 12,8%, kadar abu 4,72%, kadar protein 4,58%, kadar lemak 0,98%, karbohidrat 76,9%, kadar serat makanan 8,06% dan vitamin B2 <0,25 mg/kg
)(Study on the Effects Process on Tannin and Phytic Acid Content in Taro (Colocasia esculenta (L) Schott) Maman Rohama, M; Wahyu Rahmani, Adriana; Anwar, Faisal; Riyadi, Hadi; -, Solechan
Warta Industri Hasil Pertanian Vol 10, No 1-2 (1993)
Publisher : Balai Besar Industri Agro

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Abstract

A research on the effect of process on tannin and phytic acid content of taro corm has been conduced.The study was done on fresh,boiled,steamed and roasted taro corm and also taro flour.The result showed that uncooked taro contained 750.5 mg of tannin and 374 mg of phytic acid per 100 gr.Boiling treatment showed the decrease of tannin of 50.17% and the decrese of phytic acid of 13.57%.The streaming treatment resulted in the decrease of tannin of 49.90%and the decreaseof phytic acid of 16.30%.Roasting treatment showed of tannin of 53.63% and phytic acid 51.11% and flour treatment showed the decrease of 35.31%tannin and 64.37%phytic acid.  

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