cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
Contact Name
-
Contact Email
-
Phone
-
Journal Mail Official
-
Editorial Address
-
Location
Kota bogor,
Jawa barat
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
 24   25   26   27   28 
(The Production of Chicken and Fish Feeds Using Some Substitution Materials) Alamsyah, Rizal; F. Hutajulu, Turlan; Noerdin N.K, Mochamad; Junaidi, Lukman
Warta Industri Hasil Pertanian Vol 17, No 1-2 (2000)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (6253.598 KB)

Abstract

The study was aiming at investigating for both chicken and fish feet by using substitution materials which so far is used as by product. These substitution feeds were comprised of palm oil sludge, shrimp shell, gold snail, and by product from leather fleshing. Feed formulation, were based and Least square methods represented in Feedmania program and calculated by using computer. These raw materials can be substituted for amount parts of conventional materials e.g. yellow corn, soybean meal, and fish meal. Based on feed consumed for broiler chicken, it is obtained the result as follow feed convertion ratio (FCR) was 1.95/1, and the feed efficiency for fish was 41%.
(Technical Design and Testing of Soy Milk Extractor in Tofu Production) Alamsyah, Rizal Alamsyah; Suryati Herman, Atih Suryati Herman; Wuri Handono, Sri Wuri Handono
Warta Industri Hasil Pertanian Vol 4, No 02 (1987)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (3225.857 KB)

Abstract

The extraction of soy milk in tofu production in Indonesia was done by traditional pressing in which the ground soy mixture was wrapped in cotton cloth and pressed using a piece of stone. In this way some amount of soy milk was still left in the presscake. The study is aimed at designing two types of extractor-centrifugal type and press type-in order to increase the extraction efficiency. It was found that the liquid content of presscake obtained from this equipment is less as compared to the traditional method. The capacity of centrifugal is 270 1/hr. Its efficency of the centrifugal is 84.04% and those of press type is 69.50%. The optimal rotation of sieve of the centrifugal machine is about 700 rpm using induction motor of 1.5 HP.
(Lipase Catalysed Intersterification of Red Palm Oil and Coconut Oil Blends to Produce B-Carotene Riched Raw Spreads) Fitri Hasrini, Reno; -, Sugiyono; Hariyadi, Purwiyatno; Andarwulan, Nuri
Warta Industri Hasil Pertanian Vol 26, No 02 (2009)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (6790.203 KB)

Abstract

Red palm oil has several characteristics which is very raw spread, especially their high carotenoid content which have many advantages for human health. Enzymatic interesterification (IE) with saturated and middle-along chain fatty acid (coconut oil) is one effective ways improve their physical propertise. the objective of this research was to obtain the best formulation of red palm oil coconut oil blends which have the most similar characteristics with raw spreads commercial and have high B-carotene content. The in this research were (1) Chemical properties analysis from Crude Palm Oil (CPO), including water content, free fatty acid, peroxide value, iod value, and carotenoid total, (2) Refining and chemical properties analysis of Neutralized Red Palm Oil (NRPO), including water content, free fatty acid, peroxide value, iod value, and carotenoid total, (3) Fractionation of neutralized Red Palm Oil (NRPO), (4) Enzymatic interesterification and physicochemical properties analysis, including slip melting point (SMP), carotenoid total, solid fat content (SFC), and fat crystallization behavior. The results showed that product of enzymatic interesterification such as SMP and SFC profiles were higher than without enzymatic interesterification treatment, carotenoid total was not change significantly, and the crystal sizes were larger than treatment before. Enzymatic interesterification results very significant changing on physical properties from NRPO and Rpo and still have high total carotenoid. Formulation of (Rps/Rpo)/CNO with ratio 75:25, 77,5:12,5 and 82,5:17,5 b/b had most similar physical properties with profile raw spreads retail and industry. SMP value of there ratio already included in SMP commercial spreads range that are 32,63; 33,60 and 34,86 oC. After enzymatic interesterification process, total carotenoid only decreased 1,85; 2,97 and 2,93% (363,16; 378,21 and 392,81 ppm become 356,43; 366,72 and 381,32 pmm), and SFC profile on 20, 30 40 oC were similar with SFC profile raw spreads and industry.
(Drying Analysis of Sliced Spring Onions) Alamsyah, Rizal; Mahdar, Putiati; Mustika, Yang Dewi
Warta Industri Hasil Pertanian Vol 11, No 1-2 (1994)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (3017.736 KB)

Abstract

The study was desiged to investigate drying characteristics of sliced spring onions (Allium porrum L.) using experimental dryer. The drying experiments were employed with fresh and blanched spring onions based on thin layer drying. The drying experiments were conducted using different drying temperature (46C,52C,and 62C),drying air velocity (3,5 m/s and 4,5 m/s)as well as the size of materrials (0.25 cm x 0.25 cm and 0.5 x 0.5 cm). The drying characteristics obtained were presented as curves i.e. the descrease of moisture content versus time, and drying rate versus moisture content.The drying rates of fresh spring onions were generally higher than those of blanched spring onions.
The Use of Organic Acid and Thermal Adequacy on the Canned String Beans) Maman Rohaman, M; Yang Setiawan, Yang; G. Pohan, H; Budhiono, Arief
Warta Industri Hasil Pertanian Vol 18, No 1-2 (2001)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2875.549 KB)

Abstract

Research on the canned string beans has been conducted .the formulation used was 1% salt,the organic acid (0.27% citric acid and 0.22% lastic acid ) and types of packaging (timplate and retort pouch) the product were stored for 0,2,4 and weeks the results showed that the result showed that the effect of storage gave the decrease of PH ,protein ,vitamin c and hardness.the microbial contents were relatively unchanged during storage .the process time required for tinplate retort pouch were 0.057 minutes respectively ,which adequate to render to canned string beans (pH< 4.5) microbiologically safe .
Mineral Content of "Aren Sap" and of "Granulated Aren Sugar") Suryati, Atih; -, Herman; Yunus, M
Warta Industri Hasil Pertanian Vol 4, No 02 (1987)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Mineral content af aren sap and of garnulated aren sugar had been analyzed. Seventeen samples of juice were collected from trees of Arenga pinnata MERR in Sukabumi and Cianjur; while 48 samples of granulated aren sugar were collected from home industries in the same area. Both sugar and sap have a mineral content between 1 to 1.8 percent dry basis (1.5 more or less than 0.22). The major mineral component of the sap was pottasium (K), followed by phosphor (P), magnesium (Mg), sodium (Na), calcium (Ca), ferrum (Fe) and cuprum (Cu), with the content of 8296, 776, 733,619, 53, 10 and 6 milligram/kg dry basis respectively.
Mempelajari Pembuatan Nano-Karotenoid Asal Konsentrat Minyak Sawit Aviana, Tita; Guring Pohan, Hitler; Nuraini, Dhiah; Farida Hutajulu, Tiurlan; Isyanti, Mirna
Warta Industri Hasil Pertanian Vol 29, No 02 (2012)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (4963.915 KB)

Abstract

Penelitian pembuatan produk nano-enkapsulasi karotenoid asal minyak sawit telah dilakukan. Tujuan penelitian ini adalah untuk mempelajari pembuatan nano-karotenoid dengan teknologi sonikasi serta mempelajari proses pembuatan serbuk nano-karotenoid sebagai alternatif sediaan suplementasi provitamin A.Penelitian ini meliputi 4 tahap kegiatan yaitu : (1) pembuatan nano konsentrat karotenoid dengan cara sonikasi pada intensitas 80% selama 1-5 jam; (2) formulasi emulsi nano karotenoid; (3) pembuatan formula untuk nano-karoten kering; (4) analisis produk.Hasil penelitian diperoleh bahwa ukuran partikel produk nano konsentrat karotenoid yang terbaik diperoleh dengan proses sonikasi dalam waktu 2 jam yaitu kurang dari 100 nm dengan kandungan karotenoid sebesar 44.579,31 ppm, Adapun formula emulsi nano karotenoid yang stabil menggunakan emulsifier Tween 80 dengan perbandingan konsentrat : air : emulsifier adalah 2:2:1.Produk serbuk nanokaroten terbaik dibuat dengan menggunakan penyalut maltodekstrin (1:1) dengan cara pengering semprot. Hasil analisis produk yaitu kadar air 4,25% serta kandungan karotenoid dalam formula emulsi produk enkapsulasi adalah 9.496,663 ppm.
(Spices Irradiation Treatment for Presevation and Hygiene Purpose) Sudibyo, Agus
Warta Industri Hasil Pertanian Vol 11, No 1-2 (1994)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (4418.98 KB)

Abstract

Spices are important commodity in international trade and ussually added to food in only small amounts. They have little or no nutritional value; their importance lies not only in their ability to impart their own characteristic flavour to food but also to enhance the natural flavour of food it self. However, spices are ussually contaminated with numerous microorganisms and this causes serious problem for the food industry.Various alternatives to the uses of ground spices (such as the use spice oleoresins and essential oils) exist, althought these have certain limitation in their application. Gas fumigation of spices is also simple but a greater disadvantage of this methods is the danger of chemical residues in the food.An effective method of sterilization by irradiation would,threfore,hold,considerable interest for the food industry.This paper rieviewed  contamination of spices,spices irradiation treatment and the effect of irradiation upon organoleptic properties and chemical constituents of spices.
(The Effects of Temperature, Relative Humidity, Type of Packaging on the Quality and the Shelf life of Granulated Palm Sugar) Maman Rohaman, M; w. Fasya, Edna; Suharto, Ign
Warta Industri Hasil Pertanian Vol 19, No 1-2 (2002)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (6112.056 KB)

Abstract

A study on the effects of temperature,relative humidity and packaging type on the quality and storage life on the granulated palm sugar has been conducted.it was aimed at determining the storage condition to improve the granulated palm sugar shelf life. the variable applied in the study were storage temperature packaging materials and relative humidity. the observation was based on sorption isotherm method using BET model and data was processed by computer program designed in PASCAL the coorrlation among moisture content,quality and shelf life were also discussed the result showed that the stability mono layer BET of granulated palm sugar reached the moisture content level of 7.42% at 27 0C and 11.62% at 37,8 0C .the longest shelf life was 770days at 27 0C relative humidity of 6 % and using polyprophylene (pp) packaging the room temperature storage (27 oC), relative humidity of 65-80% and using polyprophylene (pp) packaging reached the shelf life of 360 days .
Research on the Use of Sweet Potato Flour as Wheat Substitute in Cake Making Rohaman, M. Maman; -, Novianis; Djubaedah, Endah
Warta Industri Hasil Pertanian Vol 5, No 01 (1988)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2636.417 KB)

Abstract

A study to substitute sweet potato flour for wheat flour in cake making had been carried out. The acceptability of substitution was analyzed by panel test using cake made from teo kinds of wheat flou and various percentages of substitution (0,2040 and 60%). The product were also analyzed chamically and organoleptically. The result showed that the use of sweet potato flour significantly affect water, protein and sugar content of the cake. Twenty percent of sweet potato flour substitution showed significant different with those of 40 and 60%. Organoleptic test showed that the 20% substitution is acceptable

Page 26 of 81 | Total Record : 804

 24   25   26   27   28 

Filter by Year

1984 2023


Reset
Filter By Issues
All Issue Vol 40, No 1 (2023) Vol 39, No 2 (2022) Vol 39, No 1 (2022) Vol 38, No 2 (2021) Vol 38, No 1 (2021) Vol 37, No 2 (2020) Vol 37, No 1 (2020) Vol 36, No 2 (2019) Vol 36, No 1 (2019) Vol 35, No 2 (2018) Vol 35, No 1 (2018) Vol 34, No 2 (2017) Vol 34, No 1 (2017) Vol 34, No 1 (2017) Vol 33, No 02 (2016) Vol 33, No 02 (2016) Vol 33, No 01 (2016) Vol 33, No 01 (2016) Vol 33, No 1 (2016) Vol 32, No 02 (2015) Vol 32, No 02 (2015) Vol 32, No 01 (2015) Vol 32, No 01 (2015) Vol 31, No 02 (2014) Vol 31, No 02 (2014) Vol 31, No 01 (2014) Vol 31, No 01 (2014) Vol 31, No 2 (2014) Vol 30, No 02 (2013) Vol 30, No 02 (2013) Vol 30, No 01 (2013) Vol 30, No 01 (2013) Vol 29, No 02 (2012) Vol 29, No 02 (2012) Vol 29, No 01 (2012) Vol 29, No 01 (2012) Vol 28, No 02 (2011) Vol 28, No 02 (2011) Vol 28, No 01 (2011) Vol 28, No 01 (2011) Vol 27, No 02 (2010) Vol 27, No 02 (2010) Vol 27, No 01 (2010) Vol 27, No 01 (2010) Vol 26, No 02 (2009) Vol 26, No 02 (2009) Vol 26, No 01 (2009) Vol 26, No 01 (2009) Vol 25, No 02 (2008) Vol 25, No 02 (2008) Vol 25, No 01 (2008) Vol 25, No 01 (2008) Vol 24, No 02 (2007) Vol 24, No 02 (2007) Vol 24, No 01 (2007) Vol 24, No 01 (2007) Vol 23, No 02 (2006) Vol 23, No 01 (2006) Vol 23, No 01 (2006) Vol 22, No 02 (2005) Vol 22, No 02 (2005) Vol 22, No 01 (2005) Vol 22, No 01 (2005) Vol 21, No 02 (2004) Vol 21, No 02 (2004) Vol 21, No 01 (2004) Vol 21, No 01 (2004) Vol 20, No 1-2 (2003) Vol 20, No 1-2 (2003) Vol 19, No 1-2 (2002) Vol 19, No 1-2 (2002) Vol 18, No 1-2 (2001) Vol 18, No 1-2 (2001) Vol 17, No 1-2 (2000) Vol 17, No 1-2 (2000) Vol 16, No 1-2 (1999) Vol 16, No 1-2 (1999) Vol 15, No 1-2 (1998) Vol 15, No 1-2 (1998) Vol 14, No 1-2 (1997) Vol 14, No 1-2 (1997) Vol 13, No 1-2 (1996) Vol 13, No 1-2 (1996) Vol 12, No 1-2 (1995) Vol 12, No 1-2 (1995) Vol 11, No 1-2 (1994) Vol 11, No 1-2 (1994) Vol 10, No 1-2 (1993) Vol 10, No 1-2 (1993) Vol 9, No 1-2 (1992) Vol 9, No 1-2 (1992) Vol 8, No 02 (1991) Vol 8, No 02 (1991) Vol 8, No 01 (1991) Vol 8, No 01 (1991) Vol 7, No 02 (1990) Vol 7, No 02 (1990) Vol 7, No 01 (1990) Vol 7, No 01 (1990) Vol 6, No 02 (1989) Vol 6, No 02 (1989) Vol 6, No 01 (1989) Vol 6, No 01 (1989) Vol 5, No 02 (1988) Vol 5, No 02 (1988) Vol 5, No 01 (1988) Vol 5, No 01 (1988) Vol 4, No 02 (1987) Vol 4, No 02 (1987) Vol 4, No 01 (1987) Vol 4, No 01 (1987) Vol 3, No 02 (1986) Vol 3, No 02 (1986) Vol 3, No 01 (1986) Vol 3, No 01 (1986) Vol 2, No 02 (1985) Vol 2, No 02 (1985) Vol 2, No 01 (1985) Vol 2, No 01 (1985) Vol 1, No 02 (1984) Vol 1, No 02 (1984) Vol 1, No 1 (1984) Vol 1, No 1 (1984) More Issue