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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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(Indentification of Phenol and Delphinidine in the Telang’s flower (Clitoria ternatea L.) and its effectivity to staphylococcus aureus as Eyes Bacterial Deseases) Farida Hutajulu, Tiurlan; Sari, Rahma; -, Djumarman
Warta Industri Hasil Pertanian Vol 25, No 02 (2008)
Publisher : Balai Besar Industri Agro

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Abstract

Triglicoside, phenol and delphinidine are compounds, which is found in the telangs flower(Clitoria ternateaL.) Telangs flower usually used by the local people as traditional medicinal plant for eyes conjungtivitis desease caused by Staphylococcus aureus bacteria. The aim of the study is to know the effectivity of telangs flower on conjungtivitis. The preparate of the extracts was prepared by maseration of 1,3 and 5%of telangs flower using 100ml aquabidest for 24 hours. The extract was then freeze dried at-15C. The extract obtained was analised by Thin layer chromatography (TLC) using two types of eluent  (butanol: asetic acid: water = 4: 4: 2) and eluent (chioroform: methanol =9:1).The spots were obserbed visually under ultraviolet ray at 254 nm and the spots were scrape of, then disolve in 10ml of aquabidest. The extract then tested by Staphylococcus aureus bacteria using the paper diffusion method. The results show that the extract of telangs flower 1% contains 0.014% of delphinide, 0.020% phenol, and 3% extract were 0.016% of delphinidine, 0.022% phenol, and 5% extract were 0.017% of delphinedine, and 0.026% of phenol. The phenol compound 0.026%showed an inhibition areas of 0.87mm as antibacterial while delphinedine is just a blue pigment of telangs flower.
(A Study on The Effect of aw Towards The Crispness and Linear Expansion of Fish Crackers) Maman Rohaman, M; Supriatna, Dadang
Warta Industri Hasil Pertanian Vol 15, No 1-2 (1998)
Publisher : Balai Besar Industri Agro

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Abstract

The moisture sorption isotherm of fish cracker was determined experimentally. Variant water activity was applied for conditioning fish crackers moisture content fish yield from these  conditions can be plotted to to describe their sigmoid sorption isotherm, which can determine primer and secondary water binding. This research also discussed the relationships among moisture content, crispness intensity and linear expansion. The results showed that the region between primer and secondary water binding for fish cracker are 7,54% and 15,33%. The maximum of its linear expansions is 229,78%, whereas the maximum of its crispness intensity is 1,65. The maximum expansion and cripness can be reached at the level of moisture content of 11,54%.
(Study on Extraction of Theobromine from Cacao seed) Junaidi, Lukman; Sudibyo, Agus; -, Hendarti
Warta Industri Hasil Pertanian Vol 24, No 01 (2007)
Publisher : Balai Besar Industri Agro

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Abstract

Study on Extraction of Theobromine from Cacao seed has been conducted. The study is aimed at evaluating the extraction of theobromine effectiveness using Pavia Method and the modification of Pavia Method. The modification of Pavia Method was based on variation of MgO level and variation of organic solvent used. The variation of MgO level were 6 gr, 3 gr, and 0 gr, and the variation of organic solvent used were etanol, chloroform, and etyl acetate. The result of study showed that there was no significance influence of variation of MgO level on the weight and concentration of theobromine extracted. While the variation of organic solvent used showed significance influence to the weight and concentration of theobromine extracted. The best extraction result was obtained when using ethanol when using ethanol as an organic solvent.
(A study of Yoghurt Processing from Soybean Flour) Sutrisniati, Dwi; Bowolimawan, Susilo; Wiriano, Harry
Warta Industri Hasil Pertanian Vol 8, No 01 (1991)
Publisher : Balai Besar Industri Agro

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Abstract

Yogurt was made from soy milk which was prepared from soybean flour, added with skim milk (3%, 4%, and 5%), and fermented at 42 derajat - 44 derajat celcius for 3 hours using Lactobacillus bulgaricus and streptococcus thermophilus as starters (1% : 1% : 1.5% : 1% and 2% : 1%). The products were evaluated for its pH, total soluble solid and organoleptic test. The increasing addition of skim milk resulted in the decreasing of pH, while the total soluble solid and organoleptic test score increased. The most acceptable product was made with the addition of 5% skim milk and 2.5% starter of L. bulgaricus and S. thermo-philus (1.5 : 1).
Karakterisasi dan Pendugaan Daya Tahan Simpan Bio Oil (Minyak Alpukat dan Minyak Buah Merah) Susanti, Irma; Christian Siregar, Nobel
Warta Industri Hasil Pertanian Vol 33, No 02 (2016)
Publisher : Balai Besar Industri Agro

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Abstract

Penelitian ini bertujuan untuk menduga masa simpan bio oil (minyak alpukat dan minyak buah merah) dalam kemasan botol kaca gelap dengan volume 50 mL. Metode penelitian yang dilakukan adalah metode akselerasi model Arrhenius dengan menyimpan produk minyak pada berbagai suhu yang ditentukan yang dianggap sebagai kondisi ekstrim. Suhu penyimpanan untuk minyak alpukat dan minyak buah merah adalah 350C, 400C dan 450C dan suhu ruang sebagai kontrol. Penyimpanan dilakukan selama 98 hari dengan selang waktu pengamatan 2 minggu sekali. Pendugaan umur simpan minyak alpukat apabila disimpan dalam suhu ruang adalah 2 tahun 2 bulan, sedangkan untuk minyak buah merah  yaitu 8 bulan.
Effect of Mixed Culture Lactic Acid Bacteria Fermentation and Autoclaving-Cooling Cycle on the Level of Resistant Starch Modified Purple Sweet Potato Flour (Ipomea batatas var Ayamurasaki Setiarto, Raden Haryo Bimo; Widhyastuti, Nunuk
Warta Industri Hasil Pertanian Vol 34, No 1 (2017)
Publisher : Balai Besar Industri Agro

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Abstract

This study aimed to analyze the influence of mixed culture of lactic acid bacteria fermentation and autoclaving-cooling cycle for resistant starch content of modified purple sweet potato flour. Purple sweet potato slices had been fermented with mixed cultures of lactic acid bacteria (Lactobacillus plantarum B-307:Leuconostoc mesenteroides SU-LS 67) (1:1) for 24 hours at 370C. Then, fermented purple sweet potato slices had been autoclaved (1210C, 15 min) and cooled (40C, 24 hours), treatment was done for one, two and three cycles. Furthermore, purple sweet potato slices was done dried (800C, 18 hours), ground and sieved (80 mesh) to obtain modified purple sweet potato flour. Combination autoclaving-cooling and fermentation can increase levels of resistant starch of modified purple sweet potato flour. The more number of autoclaving-cooling cycle had been applied can increase significantly the levels of resistant starch. Treatment fermentation with autoclaving-cooling 1 cycles (FAC-1S) produced the highest resistant starch content (11.26%) compared to other treatments and it increased levels of resistant starch by 5.34-fold compared to control (2.11%). Increased levels of resistant starch can contribute for decrease the digestibility of modified purple sweet potato flour.
(Effect of Distillation Time and Particle Size on The Yield and Physico-Chemical Properties of White Pepper Oil Waste (Piper nigrum Linn)) -, Lucyana; -, Sumarsi
Warta Industri Hasil Pertanian Vol 10, No 1-2 (1993)
Publisher : Balai Besar Industri Agro

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Abstract

A study on the effect of distillation time and physico-chemical properties of while pepper waste had been done.The particle sizes were ground pepper and whole pepper,and the distllation method waswater and steam distillation for 2,4,6,8, and 10 hours.The yield of pepper oil of whole pepper were 1.56, 1.84, 2.77, and 2.97% respectively.For the ground pepper the yield were 2.50, 2.77, 2.81, 2.88, and 3.24%.The main components of the oil were alpha-pinene,beta-pinene,limonene and beta-caryophyllene.The physico-chemical test showed that the oil was suited the requirement of EOA(Essential Oil Assosiation Of America)
(The Effect of Hydrocolloids Addition on The Quality of Low Calorie Pineapple Jam) Nurlaelyah, Elly; D. Sirait, Shinta; Nuraini, Dhiah
Warta Industri Hasil Pertanian Vol 17, No 1-2 (2000)
Publisher : Balai Besar Industri Agro

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Abstract

Most pineapple jam found in the market is high calorie food because it ussually contains about 55 percent of sugar. for certain reasons such as obesity prevention and keeping healty, jam can be diversified by reducing is sugar content. this research was aimed at finding out the effects of hydrocoloid addition on the quality of pineapple jam produced. Two kinds of hydrocolloid used i.e. low methoxyl pectin and carboxy methyl cellulose (CMC). as much as 0.9 percent of the pectin or CMC was added into pineapple slurry to produce jam A (CMC) or jam C (low methoxyl pectin). A preference test was carried out to investigate 3 (three) different jams i.e. jam A, pineapple jam purchased from local market (jam B), and jam C. the result showed that jam C had the biggest average score of 3,75 in threms of colour, taste, and flavor, whereas jam B was the least acceptable by 20 panelists with an average score of 3,24. however after 3 months storage the quality of jam A was batter tham jam C physico-chemically and microbiologically. The calorie content of every 100 g of jam A and jam C was 14,80 and 14,90 respectively.
(Increasing the Vetiverol Content of vetiver 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 rectification of vetiver oil had been conducted in order to improve its quality and eugenol content. Retification was done by distillation using low vacuum pressure (15 and 20 mm Hg) and resulted in four fraction of vetiver oil (fraction I, II, III, IV). Observation which included chemical analysis (ester number, ester number after acetylation and vetiverol content) and physical analysis (refractive index at 20 degree) was done only on fraction III and IV. Research result showed that rectification improve the quality of vetiver oil. The vetiverol content of fraction III was increased by 8,10-9,35%, while those of fraction IV was 18,05-19,23%.
(The Effect Of Use Chitosan On Difference For Concentration For Formula Of Skin Lotion) Alamsyah, Rizal; Sapto Hartanto, Eddy; -, Mardiah
Warta Industri Hasil Pertanian Vol 26, No 01 (2009)
Publisher : Balai Besar Industri Agro

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Abstract

Chitosan is produced commercially in large scale from the other shell of crusteceans as shrimp and crab. At moment chitosan is not used in pharmacy industry but could for other industry as cosmetic, food and beverages,. In cosmetic industry as for skin care preparation like skin lotion, chitosan used for humectant, emulsifier and  stabilizer. The aim of this resarch is to study the effect of chitosan as humectant, emulsifier and stabilizer in hand and body lotion formulation. In this experiment, chitosan was added to hand body lotion product wuth several cocentration level e.g. (F1) without chitosan; (F2) 3 ppm of chitosan; (F3) 5 ppm of chitosan; (F4) 10 ppm of chitosan and (F5) 25 ppm of chitosan. Hand and body lotion produced was tested with some testing parameters including homogenity, pH, viscosity, emulsion stability, evaporated and organoleptic for colour, aroma and stickiness. The result showed that the best treatment was F3 (5 ppm of chitosan), the best of homogeneity level, everages pH 6,37, viscosity 1660 cps, evaporation only 78,29 % and organoleptic test score averages was 4,02.

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