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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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(Comparison Study of The Effectiveness of Cs, Na, Ca and Ba as Ionization Suppressant in The Determination of K Using AAS Technique) Sait, Salya; Asnadi, Chepy
Warta Industri Hasil Pertanian Vol 6, No 01 (1989)
Publisher : Balai Besar Industri Agro

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Abstract

Recommended method for the determination of potassium using the Air-Acetylene Flame AAS technique requires an addition of cesium cation which is expensive (dua to a scarcity of supply in Indonesia) to suppress ionization suppressant is investigaed and compared with that of cesium cation.The results of investigation conclude that only sodium cation is capable to substitute cesium cation in the method.
(Coleus amboinicus Lour) (Techno Economic Analysis of Production Unit of Torbangun (Coleus amboinicus Lour) Extraxt Powder) Junaidi, Lukman; F. Hutajulu, Tiurlan; Supriatna, Dadang; -, Subagja; Sapto Hartanto, Eddy
Warta Industri Hasil Pertanian Vol 27, No 02 (2010)
Publisher : Balai Besar Industri Agro

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Abstract

Torbangun leaves could be extraxted to produce powder whice could be used as a raw material for nutraceutical or medicenal industri. techno economic analysis was conducted to evaluate the financial viability of the production unit of torbangun extract powder. the results of analisis showed that the production unit of torbangun extract powder was very feasible financially. based on the techno economic analysis, the production unit of torbangun extract powder resulted the net present value (NPV) i.e. Rp 650.170.746, internal rate of return (IRR) i.e.36,73% and pay back period i.e. 2,72 years. the break oven point of the production unit of torbangun extract powder was Rp 242.979.681 per year and the based price was Rp 355.239 per kg. the sensitivity analysis showed that the viability of the production unit o torbangun extract powder was very sensitive to the changes in the raw material cost,product price,and yield of the process. on the other hand the changes in the investment cost, electricity, and and working days,ware not sensitive to the viability of production unit of torbangun extract powder.
(The effect of heating and soda concentration in the preparation of monoglyceride on Its Physical Characteristics) Moestafa, Achmad; Djubaedah, Endah; -, Mariana
Warta Industri Hasil Pertanian Vol 12, No 1-2 (1995)
Publisher : Balai Besar Industri Agro

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Abstract

Glycerolmonolaurate is one of the emulsifiers used in food industries.The addition of such compound into food is to maintain its consistency, improve their texture homogenity and quality.It also stbilizes and thicens food mixture.Further it was understood,that the improvement of food characters depend on the method of emulsifier preparation.An experiment had been carried out to study the effect of heating time  and soda concertration on the Hydrophlyc Liphophylic Balance (HLB) value and its globular size when glycerolmonolaurate was prepared from coconut oil and glycerol.It was foundthat the duration of heating process and soda concertation significantly affected the globular size but did not against the HLB value.
(The effect of grade and particle size of drying nutmeg Oil) -, Djumarman; S., Ketaren; Fransnicko, Hary
Warta Industri Hasil Pertanian Vol 21, No 02 (2004)
Publisher : Balai Besar Industri Agro

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Abstract

As raw material of nutmeg oil industry, commercial dry nutmeg seed can be classified into three grades, which are bejo, polong and old nutmeg seed. Research on the effect of grade and particle size of dry nutmeg seed on the yield and quality of the nutmeg oil has been carried out. This research consist of two steps which are pre-research and main research. The pre-research were choosing the optimum distillation time and analysis of nutmeg seed. The main research carried out using distillation time of 10 hours, particle size of 6 mm, 8mm, 10mm, and three grades of nutmeg seed. This research used factorial completed randomized design with two replications. The best treatment of this research were were distillation of bejo nutmeg seed and particle size of 10 mm, with the yield of nutmeg oil is 19,58% (w/w) and physico-chemical properties as follows : specific gravity (25 C) is 0.881, refractive index (20 C) is 1.476, optical rotation is (+) 19.50, solubility in 95 percent alcohol is 1:0.9, evaporation residue was 0.55%, acid value is 0.87, and ester value is 7.45.
(A Study on Preservation of Pineapple Slices in Sugar Solution) Djubaedah Jusuf, Endah; Sugandar, Toni; Basrah Enie, A.
Warta Industri Hasil Pertanian Vol 6, No 02 (1989)
Publisher : Balai Besar Industri Agro

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Abstract

Preservation of pineapple slices in sugar solution has been conducted. Chemical preservative used was sodium benzoic. The concentration of sugar (=Sucrose) used were 0% and 65%, while those of sodium benzoic were 0 and 0.15%. Plastic bags were used as packaging material using vacuum and non-vacuum sealing in plastic bag. The shelf life of this product was five days at room temperature.
(The Influence of Preparation Time of Enzymes Fermentation for the Quality of Modified Cassava Flour (MOCAF) Aviana, Tita; G Pohan, H; Fitri Hasrini, Reno
Warta Industri Hasil Pertanian Vol 28, No 01 (2011)
Publisher : Balai Besar Industri Agro

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Abstract

Cassava (Manihot esculenta) also called yuca or cassava, is a native plant of south America. cassava is used as an alternative staple food source of carbohydrate .in indonesia one cassava intermediate products is mokaf (modified cassava flour ) whivh is made through fermentation time which are 2 hours (S2)and 24 hours (S24 and P24) and studied their characteristics (moisture ,fibre, ash and flour characteristics including gelatinization characteristic and gel strength) according to analysis including gelatinization characteristics mokaf with 2 hours enzyme preparation time has lower viscosity and gel strength in proximate analysis results ,mokaf with 2 hours enzyme preparation time have a tendency of smaller levels of ash and crude fiber ,buthigher protein. the best treatment for mocaf preparation is 24 hours pra-fermentation followed with fermentation and spinning process before drying ,which produce mokaf with 0,51% ash, 1,88% crude fiber ,0,86% protein and 0,66% fat.
(A study on microencapsulation of pepper oleoresin by using spray drying) Sudibyo, Agus; Djubaedah, Endah; -, Suprapto; -, Nasyirudin
Warta Industri Hasil Pertanian Vol 12, No 1-2 (1995)
Publisher : Balai Besar Industri Agro

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Abstract

Microencapsulation of pepper oleoresin was conducted by using spray dryer in which gelatin, Tween 80, sodium alginat and dextrin were the wall material and pepper oleoresin and lecithin were the core material.The influence of solids concentration and drying condition on the product of microencapsulation and the retention of piperine and volatile oil.Drying temperature,however,may decrease the content of piperine and volatile oil in the product microencapsulated.
(The Effects of Traditional Extraction Methods and Storage on The Quality ofCrude Coconut Oil) D. Sirait, Shinta; Widiyanti, Suci; K. Bunasor, Tatit
Warta Industri Hasil Pertanian Vol 13, No 1-2 (1996)
Publisher : Balai Besar Industri Agro

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Abstract

The effects of traditional extraction methods on the quality of crude coconut oil during storage had been studied.The extraction methods involved were:(a) by coconut milk evaporation to produce minyak klentik,and (b)by frying fresh shredded coconut meat prior pressing which produced minyak kampung (fry-dry oil).The results showed that the moisture content and the free fatty acids of both oils increased during storage.The peroxide value iniyially increased up to the maximum at the sixh to seventh week of storage then decreased,whereas the transmission of fry-dry oil worse than the other one,though panelist could not differenciate one from another.Preference test showed then the taste and after taste of fried cassava chips produced using fry-dry oil was prefered,however statistically both oils were acceptable up to the final storage (3 months).The quality characteristics of minyak klentik obtained had a moisture content of 0,01-0,64%,free fatty acid of 0,06-0,23%,a peroxide value of 0,41-5,80 mg oxigen /100 gr of oil and transmission of 97,25-88,25%.Whereas minyak kampung (fry-dry oil) ontained had a moisture content of oil and transmission of 88,50-79-75%.
(Jasminum officinale L.)(The Effect of fat types and the thickness of chassis on the enflourage process of jasmine oil (Jaminum officinile L.) Djubaedah, Endah; Moestafa, Achmad; S. Permana, Edwin; Dewi s., Rosalina
Warta Industri Hasil Pertanian Vol 22, No 01 (2005)
Publisher : Balai Besar Industri Agro

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Abstract

Jasmine oil was not vapourable by steam destilation due to heat unstability and possibility of hydrolysis.Enfleuration process was recommended when jasmine oil is to be isolated from its flower.Vegetable and animals fat and the mixture of both of them in the form of shortening were studied as jasmine oil absorbent.Varieties of fat and the thickness of chassis effected the yield and the characteristic of jasmine oil were isolatedby this method.It was found that more the thicker the fat layer on chassis the higher oil content can be isolated.Three variables of fat thickness have been studied i.e. 0.5,0.8 and 1.1 cm.From the experiments it was found that the highest yield was obtained on 1.1 cm thicness i.e. 0.29 % from vegetable fat 0.40 % from animal fat and 0.56% from the mixture of animal and the vegetable fat.Based on the rendemen and ester value.The best treatment was animal fat with fat thickness of chassis about 1.1cm produced rendemen about 0.40% and ester value 158.01.
(Essential Oil from the Leaves and Steams of The red Ginger Plant A Rich Source Of Linally Acetate) Sait, Salya; Loebis, Enny Hawani
Warta Industri Hasil Pertanian Vol 6, No 02 (1989)
Publisher : Balai Besar Industri Agro

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Abstract

The chemical constituents of an essential oil obtained from the leaves and stems of the plant Zingiber officinale Roscoe of a red type, have been studied using gas -liquid chromatography. The oil contains linalyl acetate (37.9%) as the major component. Some other abundant constituents were also identified which are geranial (9.35%), neryl acetate (6.23%), terpenyl acetate (5.66%), and one which is still unidentified (6.78%). The high content of linalyl acetate showed that the oil, which is comparable to that of bergamot oil, be a valuable commodity and affirms that another type of essential oil has been recognized.

Page 28 of 81 | Total Record : 804

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