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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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(The Effect of Variety and Soaking Duration on Brine to the Quality of Preserved Salak (Salacca Edulis, Reinw) Sutrisniati, Dwi; -, Sumarsi; Kusdini, Nenden; Sutisna Achyadi, Nana
Warta Industri Hasil Pertanian Vol 15, No 1-2 (1998)
Publisher : Balai Besar Industri Agro

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Abstract

A study to find the best condition in producing preserved salak (snake fruit) has been conduced. The variables used are type of salak and duration of soaking in brine.The result showed that 3 days soaking in 10% brine for Cibodas type gave a good preserved salak. The product was well accepted by the panelists. The analysis on the best preserved salak gave the following result: moisture content 11.99%, sucrose 42.20%, vitamin C 2.18 mg/100 g whiteness 44.50% and firmness 2.15 mm/g.
(The Utilization of Tofu Pressed Cake in The Production of High Dietary Fiber Flour as an Alternative of Functional Food Inggredient) Sulaeman, Ahmad; -, Sulistiani; Supriatna, Dadang
Warta Industri Hasil Pertanian Vol 24, No 02 (2007)
Publisher : Balai Besar Industri Agro

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Abstract

High fiber tofu pressed cake a as by producton manufacturing tofu is posibble to used for raw material on preparing alternative functional food ingredient.This reasearch was designed to study the manufacturing of high fiber flour from tofu pressed cake.The flour flow process chart described as follow.The first flour processed from tofu fresh cake which then dried on drum dryer prior to be milled to become 60 mesh flour.The second one processed from tofu fresh cake which then pressed,sterilized,followed by soaking on sodium metabisulfit 3% for 40 minutes,pressing,freezing,drum drying,and milling to become60 mesh flour.The third one processed from tofu fresh cake which then pressed,sterilized,followed by soaking on sodium metabisulfit 0.1% for 40 minutes,pressing fermentation using neurospora sitophila mould (2,5% for 24 hours),freezing,drum dyring, and milling to become 60 mesh flour.The flour was then analyzed for physico chemical,functional and sencory properties.Soaking in sodium metabisulfit 3% for 40 minutes before drying increase whiteness of flour.Fermentation with neurospora sitophila improve protein digesbility but lower the whitenes.Soaking in sulfit and fermentation increased the flour solubility dietary fiber and descreased unsoluble dietary fiber.The fiber total content in the flour ranged from 46.75 up to 56.24% (db)and the consumption of 25 g of the flour will contribute 50% of the fiber RDA (Recognice Daily Allowance).
(Pyrazines :Syntheses, analysis and its flavour properties) Timur Antara, Ngakan
Warta Industri Hasil Pertanian Vol 8, No 02 (1991)
Publisher : Balai Besar Industri Agro

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Abstract

Numerous pyrazines compounds have been isolated from various food stuffs.Studies have demostrated the importance of these compound in the flavor of heated and toasted food,and of course they are produced by maillard reaction.The review is concerned with their syntesis,analysis nd flavour properties.
(The Prospect of The Use of Activated Carbon in Industry) Pohan, HG
Warta Industri Hasil Pertanian Vol 10, No 1-2 (1993)
Publisher : Balai Besar Industri Agro

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Abstract

Actived carbon is an amorphous or microcrystalline from carbon which have very large surface area,ranging from 300-2000 meter/gr.There are two process of activation,chemical and physical process.The quality of activated carbon depend on their raw material and activation method.Activated carbon are laregely used in multivarious industry i.e.food and beverage,pharmaceutical,waste treatment and chemical industries.
Mempelajari Aktifitas Lumpur Aktif Pada Limbah Cair Industri Pangan Sebagai Sumber Mikroba Dalam Pengolahan Limbah Cair Industri Pangan Susanto, Eko; Sapto Hartanto, Eddy
Warta Industri Hasil Pertanian Vol 29, No 01 (2012)
Publisher : Balai Besar Industri Agro

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Abstract

Dalam kegiatan produksi, industri pangan selalu menghasilkan limbah, baik berupa limbah padat, limbah cair maupun gas. Salah satu cara pengolahan limbah cair indutri pangan adalah dengan cara biologi, menggunakan mikroorganisme selektif sesuai dengan karakteristik limbah industri pangan yang diolah. Pada kegiatan ini telah dilakukan penelitian penggunaan beberapa jenis starter yang berasal dari lumpur limbah cair yang bersala dari industri tahu, bihun dan roti. Penelitian ini bertujuan untuk mendapatkan produk starter mikroorganisme siap pakai dengan biaya murah. Penelitian dilakukan dengan menggunakan 3 faktor yakni A,B dan C dimana faktor A adalah jenis limbah cair, yaitu limbah cair industri tahu, limbah cair industri bihun dan limbah cair industri roti. Faktor B adalah jenis starter yang digunakan yakni lumpur aktif/sludge, phenobac dan kontrol. SEdangkan faktor C adalah waktu inkubasi, 0,2m4 dan 6 hari. Hasil penelitian menunjukkan bahwa lumpur aktif dari industri bihun dapat digunakan untuk mengolah limbah industri pangan lainnya. Tingkat penurunan BOD tertinggi adalah perlakuan limbah cair industri tahu dengan menggunakan lumpur aktif industri bihun selama 6 hari dapat menurunkan BOD dari 2667,4 mg/l menjadi 941,2 mg/l (64,71%). Untuk TSS tingkat penurunan tertinggi adalah air limbah bihun penuruan TSS sebesar 83,23%.
(Substitution of defatted Soybean Meal For Soybean in Tofu Production) Wuri Handono, Sri Wuri Handono; Suryati Herman, Atih; Yulistia, Aan
Warta Industri Hasil Pertanian Vol 4, No 02 (1987)
Publisher : Balai Besar Industri Agro

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Abstract

Techno-economic study on using deffated soybean meal as a substitute for soybean in tofu production has been conducted. Eight degree of substitution (5, 10, 15, 20, 25, 30, 35 and 40%) were used in making tofu. Substitution of deffated soybean meal for soybean decreased the yield as well as the oraganoleptic properties of tofu. The substitution was acceptable up to the amount of 20%. The study showed that 20% substitution will be profitable if the price of the meal is less than 47% of the soybean price.
(Catechin and Epicatechin Analysis in Cacao Bean and Cacao products Using Liquid Chromatography Mass Spectrometry) -, Subagja; -, Harmita; Suryadi, Herman; Junaidi, Lukman
Warta Industri Hasil Pertanian Vol 26, No 02 (2009)
Publisher : Balai Besar Industri Agro

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Abstract

Cacao beans processing into product may affect active compound contents in the final products, especially catechin and  epicatechin. Temperature treatments during cacao processing can induce epimerization reaction of (-)-epicatechin to be (-)-catechin. Therefore, catechin and epicatechin ratio in the samples would be change. The aim of the was to know imfluence during cacao beans processing, especially cathechin and epicatechin concentration. Samples taken during the process were cacao nib, cacao mass, cacao powder, and butter. Analysis of catechin and epicatechin in samples was carried out by liquid chromatography mass spectrometry. Analytical for catechin were using mobile phase A (0.1 %formic acid in deionized water) and mobile phase B (acetonitril-methanol = 50:50) at flow rate of 0.5 ml/min. gradient elution were set at 0 minutes (10%B), 15 minutes (35%B), 20 minutes (40%B), 30 minutes (50% B), 35 minutes (60% B), and 35.1 minutes (105 B). Mass sprectrometer was set at ESI voltage (-) 3500 volt, desolvation temperature 300 oC, nubelizer pressure 50 psi, desolvation gas 10L/min, and fragmentor voltage (-) 160 volt. Results of the research showed that of catechin and cacao nib, cacao mass and cacao powder were 1:21,7; 1:20,0; and respectively. Heat treatments during cacao mass processing sowed a decrease tendency of catechin and epicatechin concentrations.
(Chemical Handling of Tapioca Waste Water) Djubaedah, Endah; N.k, Mochamad Noerdin; Harjanto, Sri
Warta Industri Hasil Pertanian Vol 11, No 1-2 (1994)
Publisher : Balai Besar Industri Agro

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Abstract

Chemical handling of tapioca waste water using coagulans (Alum and poly ammonium chloride), flocculan (polymer code 161),and areation had been done. The treatment in laboratory scale descreased BOD value from 148.59 mg/1 to 54.315 mg/1;COD value from 251.540 mg/1 to 138.875 mg/1; suspended solid from 31.8 mg/1 to 1.719 mg/1; and soluble solid from 2.87 mg/1 to 0.01 mg/1.these result were in accord with the local standard for waste water.
(The Use of Organic Acid and Thermal Adequacy on the Canned String Beans) Timur Antara, Ngakan; G. Pohan, H; -, Subagja
Warta Industri Hasil Pertanian Vol 18, No 1-2 (2001)
Publisher : Balai Besar Industri Agro

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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 .
Lactic Acid and Its use in Food Industries) Budhiono, Arief
Warta Industri Hasil Pertanian Vol 5, No 01 (1988)
Publisher : Balai Besar Industri Agro

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Abstract

Lactic acid is an organic acid which is naturally found in the fermented products such as yoghurt, cheese, pickle, beer, wine and meat products. The properties, productions, and use of the lactic acid in food industries will be discussed in this report. Lactic acid is also widely used in textile industry, cosmetics pharmacy, tanning, and plastic industry.

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