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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
 27   28   29   30   31 
(Microflora Involved in Spontaneous Retting Fermentation of Cassava and Physical Charcteristics of the Flour) Ramadhani Meutia, Yuliasri; Hawani Lubis, Enny
Warta Industri Hasil Pertanian Vol 28, No 02 (2011)
Publisher : Balai Besar Industri Agro

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Abstract

The studies about bacteria which involved during retting (fermentation) of cassava are still in indonesia .the aim of this research is to study about the microflora which involved during retting of cassava and also to explore the effect of this spontaneous upon the amylograph properties on the fermented cassava flour. the fermentation process run for 4 days, MRSB /MRSA used as isolation media then the isolates identified using API@ 50 CHL .the result showed that lactobacillus plntarum dominated as microflora which involved on the 1 st and 2 nd day ,and on the 3 ed day the fermentation of cassava was dominated by lactobacillus delbrueckii spp delbrueckiion the last day of fermentation lactococcus lactis ssp lactis was dominated .increase in fermentation time has also increased the stability of paste which was investigated of maximum viscosity and gel strength in the fermentation pf cassava flour .
Viabilitas Bakteri Asam Laktat Pada pembuatan Starter Mokaf Ramadhani Meutia, Yuliasri; Guring Pohan, Hitler; Hawani Loebis, Enny
Warta Industri Hasil Pertanian Vol 30, No 01 (2013)
Publisher : Balai Besar Industri Agro

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Abstract

Tepung mokaf adalah tepung fermentasi ubi kayu yang dapat mengubah karakteristik dasar dari tepung ubi kayu menjadi lebih putih dan memiliki sifat gelatinisasi yang lebih baik. Untuk dapat memperoleh mutu tepung mokaf yang seragam diperlukan starter mokaf. Penelitian ini bertujuan untuk mempelajari proses pembuatan starter mokaf yang dapat menghasilkan starter mokaf yang dapat bertahan pada waktu penyimpanan 2 minggu pada suhu ruang dan 6 bulan pada suhu pendingin. Berbagai variabel yang dibuat pada penelitian ini antara lain starter yang dibuat dengan proses sentrifugasi dan dengan penambahan trehalose (RBa), starter yang dibuat dengan sentrifugasi dan tanpa penambahan trehalose (RBb), starter yang dibuat tanapa proses sentrifugasi dan tanpa penambahan trehaloses (RBd). Hasil penelitian menunjukkan bahwa perlakuan terbaik pada pembuatan starter mokaf adalah dengan melibatkan proses sentrifugasi dan tanpa penambahan trehalose (RBb) dalam hal jumlah bakteri asam laktat yang dapat bertahan hidup serta ketahanan simpannya. Dari hasil penelitian diperoleh starter RBa dan RBd tanpa proses sentrifugasi pada pembuatannya memiliki viabilitas awal 6,05 log CFU/g sampai dengan 6,94 log CFU/g. Sedangkan starter RBb yang menggunakan proses sentrifugasi pada pembuatannya memiliki viabilitas awal yang lebih tinggi yaitu 7,64 log CFU/g dan 9,01 log CFU/g dan starter RBc yang juga menggunakan proses sentrifugasi viabilitas awal 8,03 log CFU/g dan 8,69 log CFU/g. Penyimpanan starter pada suhu 4 C mengalami penurunan viabilitas lebih kecil dibandingkan dengan starter yang disimpan pada suhu ruang sebesar 0,62 siklus log selama 6 bulan penyimpanan.
(Heat Pump Drying (HPD) ; Mechanism, technical Analysis, Classification and Its Application) Alamsyah, Rizal
Warta Industri Hasil Pertanian Vol 22, No 01 (2005)
Publisher : Balai Besar Industri Agro

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Abstract

Heat pump drying (HPD) is one of innovative drying methods due to many advantages in drying for agricultural,food,and timber product.HPD is a drying can employ significant reduction of the energy consumption by energy recovery from condensation humudity.Comparing to orther drying methods such as fluidized,spouted, vaccum drying,HPD was leading in high water removal (kg H2O/kw/hour), wide operating drying temperature scale,wide operating humidity,better quality products,and low operational cost.So far HPD still has some limitation in its application such as the use of CFCs (Cloro fluoro carbon)as refrigerant that is not environmental friendlier,needs regular maintenance for all components of drying system including refrigerant charging, the possilibities for leak of refrigerant, and increase of operational cost.In drying food product,application of HPD was succesful especially in resulting uniform moisture contant,better tensile strength.Timber drying was also enhanced by HPD and the result show that the dried timber has better quality in terms of reduction brown tain in radiana pine,collapse,case hardening,and warpage.The latest tecnology of HPD was hybrid HPD covering fluidized bed HPD,infra red HPD, radio freqiency HPD, solar energy HPD,and multiple chambers of HPD.
(Effects Of Sodium Chloride And Barium Chloride During Water Distillation on The Quantity and Quality of Cumin oil (Cuminum Cyminum L)) Sudibyo, Agus; -, Suprapto; Yusiana, Susi
Warta Industri Hasil Pertanian Vol 7, No 01 (1990)
Publisher : Balai Besar Industri Agro

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Abstract

This report deals with studies both on the extraction of cumin oil from cumin seed (Curcumin cyminum L) using cohobation method and the effects of Sodium chloride (NaCL) or Barium Cuminum chloride (BaCl2) on the quantity and quality of cumin oil. It showed that the addition of Sodium chloride or Barium chloride at the 5,10,15 and 20 percent of concentration, increased the yield from 2.23 to 2.65 percent, specific grafity from 0.9281 to 0.9427 and the acid number from 3.14 to 6.44; but decreased the ester number from 27.80 to 19.00. Generally, however, the analysis result by means of Gas Chromatography showed that the purity and chemical component of cumin oil in each treatment given was not different
(Antioxidants : Mechanism of Action and Its Function in Human Body) Wijaya, Hendra; Junaidi, Lukman
Warta Industri Hasil Pertanian Vol 28, No 02 (2011)
Publisher : Balai Besar Industri Agro

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Abstract

Antioxidant could be defined by several means. Antioxidant is a substance that could postpone and delay oxidation of molecule substrate in human body ,i.e ; protein ,carboydtrate,lipid and DNA, by oxidant. antioxidant that works in the human bodys biological system is called a  biological antioxidant Biological antioxidants can be grouped into :1) enzymatic antioxidants (endogenous) ,2) non-enzymatic antioxidants (endogenaous) and, 3) antioxidants from food (exogenous0.Enzymatic antioxidants (endogenous) include superoxide dismutase ,catalase ,glutathione peroxidase, glutaredoksin, tioredoksin, peroksiredoksin ,and coenzyme q10.non-enzymatic antioxidants (ENDOGENOUS) are carotenoids,vitamin E  and vitamin C those antioxidants are able to work in hydrophobic and hydrophilic cellular environment so as to from a strong network of cooperation in preventing the occurrence of oxidative damage .some of the functions of antioxidants in the human body that can be expressed are ; preventive defense the human body against oxidants ,strong defense system against free redicals ,prevent the occurrence atherosclerosis in blood vessels,regulation of metabolism such as disabling lipoksigenase.
Substitusi Terigu Oleh tepung Jagung Dan Tepung Beras Pada Produk Kukis Farida Hutajulu, Tiurlan; Aviana, Tita
Warta Industri Hasil Pertanian Vol 30, No 01 (2013)
Publisher : Balai Besar Industri Agro

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Abstract

Tepung mokaf adalah tepung fermentasi ubi kayu yang dapat mengubah karakteristik dasar dari tepung ubi kayu menjadi lebih putih dan memiliki sifat gelatinisasi yang lebih baik. Untuk dapat memperoleh mutu tepung mokaf yang seragam diperlukan starter mokaf. Penelitian ini bertujuan untuk mempelajari proses pembuatan starter mokaf yang dapat menghasilkan starter mokaf yang dapat bertahan pada waktu penyimpanan 2 minggu pada suhu ruang dan 6 bulan pada suhu pendingin. Berbagai variabel yang dibuat pada penelitian ini antara lain starter yang dibuat dengan proses sentrifugasi dan dengan penambahan trehalose (RBa), starter yang dibuat dengan sentrifugasi dan tanpa penambahan trehalose (RBb), starter yang dibuat tanpa proses sentrifugasi dan dengan penambahan trehalose (RBc), serta starter yang dibuat tanpa sentrifugasi dan tanpa penambahan trehalose (RBd). Hasil penelitian menunjukan bahwa perlakuan terbaik pada pembuatan starter mokaf adalah dengan melibatkan proses sentrifugasi dan tanpa penambahan trehalose (RBb) dalam hal jumlah bakteri asam laktat yang dapat bertahan hidup serta ketahanan simpanannya. Dari hasil penelitian diperoleh starter RBa dan RBd tanpa proses sentrifugasi pada pembuatannya memiliki viabilitas awal 6,05 log CFU/g sampai dengan 6,94 log CFU/g. Sedangkan starter RBb yang menggunakan proses sentrifugasi pada pembuatannya memiliki viabiltas awal yang lebih tinggi yaitu 7,64 log CFU/g dan 9,01 log CFU/g dan starter RBc yang juga menggunakan proses sentrifugasi viabilitas awal 8,03 log CFU/g dan 8,69 log CFU/g. Penyimpanan starter pada suhu 4 0C mengalami penurunan viabilitas lebih kecil dibandingkan dengan starter yang disimpan pada suhu ruang sebesar 0, 62 siklus log selama 6 bulan penyimpanan.
(Canangium odoratum Baill)(Study on The Effect of Zeolite Used and Temperature of Bleaching In Improving the quality of Cananga oil (canangium odoratum Baill) Sudibyo, Agus; Astuti, Juli
Warta Industri Hasil Pertanian Vol 22, No 02 (2005)
Publisher : Balai Besar Industri Agro

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Abstract

The aim of this study was to improve the quality of cananga oil from Bolyolali Central of Java by bleached treatment with zeolite and tartaric acid.were heated at 50 and 60 celsius degree in boiled water bath with active zeolite (A1)and natural zeolite (A2) at 3%(B1),6% (B2)and 9%(B3) and also with a tartaric acid at 3 percent using magnetic stirrer at 250 rpm for 60 minutes.The control was cananga oil without treatment.After filtered the cananga oil were analyzed for the yield, colour tranmission,metal content, ester number,specific gravity at 20 celsius degree,rotary index,optic rotation and solution in 95% of ethnol.The results indicated that the best treatment in term of he yield,tranmission,ester number and metal content was that treating cananga oil with 6% of active zeolite and 3% of tartaric acid at 50 celsius degree.Active zeolite was more affective than natural zeolite in absorbing the undesirable containment.
(The Assesment of Cooking Oil Formulas Using Mathematical Approach) D, Shinta; -, Sirait; Nurti, Sutrida; -, Ingriani
Warta Industri Hasil Pertanian Vol 7, No 02 (1990)
Publisher : Balai Besar Industri Agro

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Abstract

The formulation technique of vegetable cooking oil had been carried out using basic mathematical method. The study was aimed at preparing formulas in order to fulfil the need for healthy cooking oil. The oil used was coconut oi, palm oi, peanut oil, corn oil, and sesame oil. Four formulas had been obtained. The analysis showed that the formulated oil meet the specification of healthy oil qualitatively and quantitatively.
Peningkatan Proses Ekstraksi Minyak Biji Mimba (Neem Seed Oil) dan Purifikasinya Farida Hutajulu, Tiurlan; Christian Siregar, Nobel
Warta Industri Hasil Pertanian Vol 32, No 02 (2015)
Publisher : Balai Besar Industri Agro

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Abstract

Minyak mimba (neem seed oil) dapat dimanfaatkan dalam bidang kosmetika antara lain: sabun  antiseptik, shampoo, krim lulur, dan lotion anti-serangga. Minyak mimba dapat diperoleh dengandi press ataupun diekstrak menghunakan heksan. Rendemen minyak  mimba dengan cara pengepresan relatif lebih sedikit Sehingga dilakukan pengembangan ekstraksi minyak mimba dengan pengukusan biji mimba selama 30 menit untuk membuka sel-sel dari jaringan minyak sebelum dilakukan hydroulic press dan screw press. Kemudian dilakukan penjernihan minyak dengan bleaching earth dan arang aktifsehingga diperoleh minyak yang lebih jernih. Pada penelitian ini dilakukan 2 (dua) tahap yaitu penelitian pendahuluan dan penelitian lanjutan. Penelitian pendahuluan dibagi 2 (dua) tahap yaitu tahap ke-1, persiapan bahan baku dengan cara pemisahan kulit biji mimba dan penggilingan sehingga bubuk. Tahap ke-2, proses pengukusan bubuk biji mimba selama 30 menit dan dikeringkan dioven 50oC selama 30 menit kemudian di ekstrak dengan cara hydroulic press dan screw press. Pada penelitian lanjutan, purifikasi minyak dengan arang aktif dan silikat (bleaching earth) untuk memperoleh minyak mimba yang lebih jernih. Hasil penelitian diperoleh rendemen minyak tertinggi dengan cara kukus sekitar 22 % serta hasil purifikasi/penjernihan minyak diperoleh warna minyak lebih jernih. Minyak mimba diesterifikasi dan dianalisis menggunakan Gas chromatography (GC) Hasil analisis minyak dengan gas kromatografi diperoleh dua komponen tertinggi yaitu senyawa eugenol dan asam palmitat
(The Effect of Weathering and Rolling on Drying of Cats Whiskers (Otrhosiphon stamineus benth) Leaf Guring Pohan, H; Djubaedah, Endah; N.K, Noerdin
Warta Industri Hasil Pertanian Vol 16, No 1-2 (1999)
Publisher : Balai Besar Industri Agro

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Abstract

A study on the drying of cats whiskers leaf (Orthosiphon staminues benth has been carried out. the treatment of this study were A) fresh leaf weathered, rolled and then dried. the analysis of dried cats whiskers leaf include: yield, color, moinsture, ash, potassium, extract and sinensetin content. the result of dried leaf analysis showed the yield 18.09%, ash 12.09%, extract content 21.43% and senensetin 1.47% at the treatment of D (fresh leaf weathered, rolled and the dried) compared with another treatment and the color is slightly brown. the lowes the moinsture was 8.66% at the treatment of A (fresh leaf were dried directly).

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