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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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(The Effect of Cultur Supplement Mixing on Cocoa Beans Fermentation Period) Yumas, Medan; Thamrin, Imran
Warta Industri Hasil Pertanian Vol 27, No 02 (2010)
Publisher : Balai Besar Industri Agro

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Abstract

The research of mixing culture supplement on cocoa beans fermentation period has been conducted. The aim of this research is to know the effect of composite culture additive fermented period. The variable in this treatment covered are temperature, acidity, poliphenol, reduction sugar, fermentation index, and sensoric test. The process of fermentation was used to cocoa bean natural incubated. Cocoa bean was added with mixing culture (Saccharomyces cerevisiae Lactobacillus casei, Acetobacter aceti and Bacillus subtilis) in water (nutrient broth). This treatment as well as was compare with natural fermentation and fermentated process through the activator adding. The period of fermentation are2,3,4,5 and 7 days. The research result shown that the optimum of period fermented was found in three days on treatment mixing culture supplement with fermentation index i.e. 1.0704, optimum temperature i.e. 49 derajat C, acidity i.e. 5.25, poliphenol i.e. 2.52% and reduction sugar i.e. 4.13%.
(Identification of lime(Citrus aurantifolia,swingle)flavor components) Timur Antara, Ngakan; Hawani Lubis, Enny
Warta Industri Hasil Pertanian Vol 12, No 1-2 (1995)
Publisher : Balai Besar Industri Agro

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Abstract

The research concerned with the effect of collecting time of the lime flavour distilate on the yield and composition of flavour components had been done succesfully.The collecting time has a significant effect not just to the yield obtained but to the flavour composition as well.In terms of the flavour compound,11 components had been identified namely-pinene,b-pinene,phellandrene,limonene,carryophyllene,decanal,neral,nerol,linalool,granial and graniol.
(The Processing of Aloe Vera in Syrup and Techno-Economic Analysis for Its Small Scale Industry) Sapto Hartanto, Eddy Sapto Hartanto; Djubaedah, Endah; Hawani Lubis, Enny
Warta Industri Hasil Pertanian Vol 20, No 1-2 (2003)
Publisher : Balai Besar Industri Agro

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Abstract

There are many useful of aloe vera plant such as traditional medicine,cosmetics,foods and beverage industry .the study of aloe vera in syrup production has been conducted. time of steaming process (a)and sugar adding (b) were used as factor treatment .the variation of those factors was 5minutes (a1),10 minutes (a2) and 15 minutes (a3) for time of steaming proces while 20% (b1),25%(b2)and 30%(b3) of sugar adding .the result of panel test showed that the best treatment which had the highest score in taste (600),appearance (642) and elasticity (6.20) was a2b2 treatment product,which conducted on 10 minutes steaming process and 25% of sugar adding .the product was analyzed in accordance contaminat,presrvative agent,total plate count (TPC)colifrom and mould after 12 weeks storage ,the product in ambient as well as in cooling temperature still met SNI of product in syrup.the result of techno-economic showed that the small industry of 1000-1500 cup per day capasity was feasible financially with pay back period in 3-4 years. 
(The Study on The Effects of Isolation Time and Identification for Lemon (Citrus Limon Burm. F.) Oil Leather and Its Apllication on Soft Drinks) Hawani Lubis, Enny; Timur Antara, Ngakan; Alamsyah, Rizal
Warta Industri Hasil Pertanian Vol 21, No 01 (2004)
Publisher : Balai Besar Industri Agro

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Abstract

The objectives of this research were(1)to study the effects of fixation time on distillation for lemon leather,(2) to investigate chemical composition of lemon oil (flavor),and (3)to apply lemon flavor on soft drink simulation .the method used in resulting lemon oil was water-steam distillation continued by the second 3 hours .the results show that lemon oil produced during the fist there hours distillation was higher (1.738%) than those resulted from the second three hours distillation (o.701%) based on gas chromatography test,lemon oil resulted contain a-pinen,b-pinen,limonen, linalool and sitral (neral and gerenial) these were identified by measuring peak enrichment three formulas were used on the application of lemon oil or flavor on soft drink namely (1)mixture of cellulose microcrystalline ,sorbitol,and lemon oil (2) mixture of cellulose microcystalline ,sucrose and lemon oil and (3)whey powder,tricalcium phosphat,and lemon oil .based on the organoleptic test and larmond scale the preferred soft drink was from cellulose microcystalline, sorbitol, and lemon oil. with citric oil additions. 
Rosidi Rosidi, Bakri
Warta Industri Hasil Pertanian Vol 6, No 01 (1989)
Publisher : Balai Besar Industri Agro

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Abstract

Flavor of processed foods is an important factor of its acceptability. This review described phenomena : flavor produced from raw material component, its properties and flavor-binding mechanism.
(The Role of Chocolate as healthy Food products and Its Possibility Product Development as Functional Food in the Food Industry) Sudibyo, Agus
Warta Industri Hasil Pertanian Vol 27, No 02 (2010)
Publisher : Balai Besar Industri Agro

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Abstract

Cocoa-derivatives (cocoa powder,chocolate,cocoa related products) have been known for hundred of years. these products were consumed all over the world and were largely studied due to their significant content of phytochemicals (procyanidin,flavonoids,catechin,epicaechin)with great healt effects.recent scientific articels showed that the high quality and quantity of antioxidants and chocolate and the flavonoids content in cocoa are able to reduce the number of radicals in the body that contribute to medical problems,such as cardiovascular diseases and cancer. they can also act as anti-aging. the objectives of this paper are:(1) to prepare a scientific information for scientists and researchers in exploration on R&d of food products diversification based on cacao as health food;(2)to prepare an information for R&D institutions in developing more comprehensive understading of intractions that occur among cocoa derived foods,medicines and dietary supplement;and(3)to prepare an information for society to increase their interest in cocoa and chocolate consume with better understanding of theirs benefits and weakness as health food product.this article studied a brife review of the potential strength of cocoa and chocolate and its effects on healts and the weakness of cocoa and chocolate products as health food products,also its possibility product development as functional food in the food industry.
(Eugenia polyantha wight)(Study on the effect of distilation condition and withering Time on the Yield and Characterisyics of “Salam” Leaf Oil (Eugenia polyantha Wight) Guring Pohan, H.; Susanto, Eko
Warta Industri Hasil Pertanian Vol 12, No 1-2 (1995)
Publisher : Balai Besar Industri Agro

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Abstract

Salam (Eugenia Polyantha Wight)is a kind of spices which is commonly used in house hold as a food additive.The leaf contains essencial oil which has specific flavour and can be produced by distillation. In this experiment distillation was done by using salt solution with concentration of 0%,1%,2%,3%,5% and 10%.Distillation was carried out for 12 hours from the first drop of distillated water.Distilation was stopped when there was no more of yield increase.The treatment was then continued by distilation of withered leaf of 0,3 and 5 days.The effect of whitering time showed that 5 daysgave the highest yield about 0,17% (dry basis).The result show that the yield  increase with increasing the distillation time and the increase of salt concentration up to optimum (2%) then decrease again.The oil is then calculated and analysed its physic and chemist characteristics.The characteristics of the Eugenia polyantha wight oil has positive optical rotation while bay oil has negative optical rotation.Therefore, "salam oil"is difference with bay oil.
Determination of Alpha-and Beta-cryptoxanthins, and Alpa-and Beta Carotenes in Buah Merah Oil By HPLC-UV Detection Wada, Mitsuhiro; Fujimoto, Kaori; Nishigaki, Toshiaki; Febriyanti, Erna; Ikeda, Rie; Nakashima, Kenichiro
Warta Industri Hasil Pertanian Vol 30, No 01 (2013)
Publisher : Balai Besar Industri Agro

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Abstract

A high-performance liquid chromatography-UV detection method for determination of Alpha-and Beta-cryptoxanthins and, Alpha-and Beta-carotenes in Buah Merah oil was developed. The separation of the four carotenoids was achieved by a combination of a Handy ODS column (150x4.6 mm, i.d.) and a Develosil Combi-RP-5 (50x4.6 mm, i.d.) via a 3-port switching valve. The mobile phase used was a mixture of CH3CN/CH3OH/ethyl acetate (=68:23:9, v/v/v). The retention times of Alpha-and Beta-cryptoxanthins and, Alpha and Beta-carotenes were 18, 20 53 and 60 min, respectively. The clean-up of Buah Merah oil was performed by liquid-liquid extraction after saponification with 13.5 M KOH solution. The calibration curves of the carotenoids showed good linearity (r> 0.000. The detection limits of four carotenoids at a signal-to noise of 3 were from 0.36 to1.14 ng/mg. Furthermore, the proposed method could be successfully applied to determine the carotenoids in 10 Buah Merah oil samples. 
(The Effect on Temperature and Additing of Corn and Rice to the Quality of The Snack Food Made From By Product of Cracker) Neffi Ridwan, Indra; T. Sutrisno, Ella; Supriatna, Dadang; Anita Rini, Hellen
Warta Industri Hasil Pertanian Vol 21, No 02 (2004)
Publisher : Balai Besar Industri Agro

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Abstract

The research on the effect extrusion temperature and addition of corn and rice for the quality of the snack food made from by product of cracker has been conducted. The aim of the research was to study the possibility of use by product of the cracker in producing of the nutritious food product and to give more beneficial or advantage economically to the cracker by product. The research design was the completed randomize design factorially and replicated twice. The temperature variable treatments were 170 C and 180 C respectively, and the comparison of the cracker by product, corn and rice which were 85:10;5, 80:10:10, 75:10:15, 70:10:20, and 65:10:15 respectively. The results indicated that the product which has been made at 180 C extrusion temperature with the comparison of the material 70:10:20 was the best product in term of its characteristic on the linier expansion degree, degree of crispiness, moisture content, protein content, fat content, carbohydrate content and the hedonic test result.
(A Study on The Effect of Temperature, pH and Hidrolizing Time in The Extraction of Pectin from Passion Fruit Pericarp (Passiflora edulis sims). SK, Subardj; Sofiah, Siti; Tarmidji, Entjep; Astuti, Juli
Warta Industri Hasil Pertanian Vol 6, No 02 (1989)
Publisher : Balai Besar Industri Agro

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Abstract

A study on the effect of temperature, pH and time in hydrolizing passion fruit pericarp to produce pectin has been conducted. The result showed that the application of variable temperature altered the amount of pectin obtained significantly. However there was no significant effect of using variable pH and time of hidrolization as well as their interactions  on it. As much as 11,89% (d.b) of pectin was obtained at the hidrolization temperature of 100 C , which higher compared to that of the temperature of 60 C (9,85%) and of 80 C (10, 54%). Pectin obtained from the passion fruit pericarp extraction was categorized as a High Methoxyl Pectin which has the methoxyl content of more than 7%, with a jelly grade of 100 and a slow set characteristic that is setting time of about 3 minutes.

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