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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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Pendugaan Umur Simpan “Beras Cerdas” Berbasis Mocaf, Tepung Jagung Menggunakan Metode Accelerated Shelf-Life Testing (ASLT) Pendekatan Arrhenius Diniyah, Nurud; -, Giyarto; Subagio, Achmad; Agustin Akhiriani, Resti
Warta Industri Hasil Pertanian Vol 32, No 01 (2015)
Publisher : Balai Besar Industri Agro

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Abstract

“Beras cerdas” merupakan beras tiruan yang dibuat dari bahan-bahan non beras dan non terigu dengan menggunakan ekstruder ulir ganda. Bahan baku “beras cerdas” meliputi mocaf, tepung jagung, susu skim, air, alginat, STPP, dan minyak sawit.  Penelitian ini bertujuan untuk menentukan umur simpan “beras cerdas” menggunakan metode ASLT melalui pendekatan Arrhenius. Penentuan umur simpan “beras cerdas” dilakukan dalam dua tahap. Tahap pertama adalah uji organoleptik dengan menggunakan sampel yang disimpan pada suhu 30 °C, 40 °C, 50 °C dan 60 °C untuk menentukan batas akhir penyimpanan berdasarkan parameter aroma dari penilaian panelis. Tahap kedua adalah penentuan umur simpan dengan metode Arrhenius berdasarkan perubahan kualitas produk selama penyimpanan. Lebih dari 50% panelis menyatakan “beras cerdas” beraroma tengik berakhir pada minggu ke-4 suhu 60°C. Reaksi yang sesuai dengan parameter nilai peroksida dan asam lemak bebas adalah reaksi orde nol. Nilai energi aktivasi terkecil digunakan untuk penentuan umur simpan produk yaitu nilai peroksida dengan regresi linier y = -713,25x + 8,167. Umur simpan “beras cerdas” adalah 3,40 minggu pada suhu 30 °C.
(Study on The Utilization of Solid Waste of Coconut Milk Process as Raw Material for Snack Foods) Nurlaelyah, Elly; -, Solechan
Warta Industri Hasil Pertanian Vol 13, No 1-2 (1996)
Publisher : Balai Besar Industri Agro

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Abstract

The untilization of solid waste from coconut milk process and the presscake from co-extraction coconut oil process have been studied.The aim of the research was to find out the possibility of using solid waste and presscake as raw materials for biscuit making.The combination of wheat flour and solid waste or wheat flour and presscake at different percentage have been studied.The nutritient content of biscuit produced have been analysed,and the result indicated that the protein content range between 3.13% to 9.27%,the fat content between 20.01% to 48.39% and the carbohydrate content between 35.46% to 54.29%.Organoleptic test showed that the mix of 50% wheat flour and 50% solid wastes was prefertable than other combinaion
A Study of Perceptions, Practices and Attitudes on Food Hygiene and Hazard Analysis Critical Control Point in The Indonesian Food Industry Sudibyo, Agus; Maman Rohaman, M
Warta Industri Hasil Pertanian Vol 21, No 02 (2004)
Publisher : Balai Besar Industri Agro

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Abstract

A study of perceptions ,practices and attitudes on food hygiene and hazard analysis critical control point (HACCP) in the indonesian food industry has been conducted.This study was carried out by survey an interview, plants visit and distribute a questionnaire to managers of small,medium and largefood industries at seven provinces,i.e.DKI Jakarta,West Jawa,Central of Jawa,East JawaNorth Sumatera,South Sulawesi and Bali.The number of samples for respondent for this study were 102 food businnes and they were asked about the food hygienepractices in their bussinnes their system used such as HACCP,and the perceptions and attitudes toward a range of food hygiene issues.The result showed that HACCP systems were implemented at 57%in the large food industries more than 15% and 0%in the medium and small food industry,respectively (P<0.005):58% of small,54 prevent of medium and 51%of large food industry managers thought their business represented a low-risk to food safety.Higher levels of food hygiene qualitications among the industry manager and higer perceptions among managers of the risk of food safety of the business were also significantly related to use HACCP in al sector (P<0.05).
(Carbon Dioxide as an Organic Solvent : Properties and Application) Antara, Ngakan Timur
Warta Industri Hasil Pertanian Vol 7, No 01 (1990)
Publisher : Balai Besar Industri Agro

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Abstract

Karbon dioksida sebagai pelarut organik memungkinkan untuk diterapkan secara luas karena berbagai kelebihannya seperti sangat mudah dipisahkan dari ekstrak, tidak bersifat racun, tidak mudah terbakar dan relatif murah harganya. CO2 juga memiliki beberapa keterbatasannya misalnya : hanya komponen yang memiliki berat molekul rendah (kurang dari 500 Dalton) yang bisa larut dengan mudah, dan bahan organik (amida, urea, uretan) memiliki kelarutan yang rendah dalam CO2 superkritis. Asam lemak dan trigliserida kelarutannya rendah bahkan khlorofil, asam amino dan garam-garam anorganik tidak larut sama sekali.Hal lain yang perlu mendapat pertimbangan untuk penerapannya CO2 dalam industri adalah investasi. Untuk memulai proses dalam skala besar diperlukan investasi yang relatif besar. Di samping itu, masih tetap perlu dilakukan penelitian lanjutan untuk mendapatkan kondisi optimum, aman dalam operasi dan bisa dipertanggungjawabkan secara komersial.
Pengaruh Suhu dan Waktu Maserasi terhadap Komponen Volatil yang Terlibat pada Ekstraksi Andaliman (Zanthoxylum acanthopodium DC) Ramadhani Meutia, Yuliasri; Ima Arie Wardayanie, Ning; -, Rienoviar; Mahardini, Titin; Wirawan, Indera
Warta Industri Hasil Pertanian Vol 32, No 01 (2015)
Publisher : Balai Besar Industri Agro

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Abstract

Andaliman (Zanthoxylum acanthopodium) merupakan tanaman rempah khas Sumatera Utara yang banyak digunakan sebagai bumbu masak karena memiliki citarasa yang khas. Selain itu andaliman memiliki beberapa manfaat antara lain sebagai antimikroba, antioksidan dan sebagai immunomodulator. Studi mengenai pengaruh proses ekstraksi terhadap komponen flavor andaliman telah dilakukan, namun belum ada yang melihat pengaruh suhu dan waktu maserasi  terhadap komponen flavor pada ekstrak yang dihasilkan. Penelitian ini bertujuan untuk mempelajari pengaruh suhu dan waktu maserasi terhadap komponen volatil yang terlibat di dalamnya. Andaliman diekstrak dengan metode maserasi menggunakan pelarut etanol dan etil asetat (1:1) pada suhu ruang dan pada suhu 40 °C selama 2 jam, 4 jam, dan 6 jam. Hasil ekstraksi dianalisis komponen volatilnya dengan menggunakan GC-MS dilanjutkan dengan analisis komponen aroma yang terdeskripsikan dengan GC-O. Hasil penelitian menunjukkan bahwa komponen flavor utama yang dihasilkan dari proses ekstraksi andaliman dengan maserasi menggunakan pelarut etanol: etil asetat (1:1) pada suhu ruang didominasi oleh  senyawa geranyl acetate meskipun setelah 6 jam maserasi terjadi dominasi D-Limonene menggantikan dominasi geranyl acetate. Maserasi pada suhu 40 °C juga menunjukkan geranyl acetate sebagai komponen volatil dominan pada 2 jam maserasi. Setelah 4 jam maserasi 40 °C, citronellol merupakan komponen volatil dominan, sedangkan setelah 6 jam maserasi 40 °C komponen volatil yang dominan adalah D-Limonene diikuti oleh geranyl acetate. Suhu maserasi dan waktu pada proses maserasi yang berbeda dapat menyebabkan perubahan pada komponen flavor yang dominan pada ekstrak andaliman. Namun komponen flavor yang dominan pada GC-MS tersebut tidak menunjukkan aroma yang terdeskripsikan pada GC-O. Aroma yang terdeskripsikan dari sniffing port pada andaliman yang dimaserasi pada suhu ruang bervariasi dari andaliman-like, green, flowery, sour, dan earthy. Sedangkan pada andaliman yang dimaserasi pada suhu 40 °C adalah aroma flowery, green, sweet, and spicy lebih banyak terdeskripsikan. Hal ini dapat menunjukkan bahwa suhu maserasi  dapat mempengaruhi aroma yang terdeskripsikan dengan menggunakan GC-O.
(Curcuma domestica Val.)(Study on the Effects of Ethyl Alcohol Concentration and Particle Mesh on the Yield and Curcumin Content of Oleoresin Curcuma (Curcuma domestica Val.) Susanto, Eko; Guring Pohan, H; -, Lucyana
Warta Industri Hasil Pertanian Vol 13, No 1-2 (1996)
Publisher : Balai Besar Industri Agro

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Abstract

Curcuma is a jind of spices which is usually in household as food and it is also useful in the traditional medicine.Curcuma contents curcumin which usually used as a coloring agent for food.The curcuminoid can be extacted from spice by using an organic solvent.In this experiment extraction was done by using ethyl ethanol with the concentration of 70,82 and 95% and particle sizes of 20,40,60 and mesh.The extraction was carried out at  40 degree C for 5 hours.The result showed that the yield increased with the increase of solvent concentration and the increase of particle size.The curcumin content also increased with the increase of solvent concentration and particle size.The highest result of oleoresin was 28.11% with the curcumin content of 7.50%.
(Heat Pump Drying (HPD) ; Mechanism, technical Analysis, Classification and Its Application) Alamsyah, Rizal; Isyanti, Mirna; -, Yuniarti; Sudrajat, Djajat; Fitriati, Vilka
Warta Industri Hasil Pertanian Vol 22, No 02 (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.
(The Effect of Concentration Of The Edta (Disodium Ethylene Diamine Tetra Acetic Acid) and The Duration of Agitation on Chelation of Iron Ion in Patchuoly Oil) Moestafa, Achmad; Suprijatna, Endang; -, Gumilar
Warta Industri Hasil Pertanian Vol 7, No 01 (1990)
Publisher : Balai Besar Industri Agro

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Abstract

The traditional dark brown patchouly oil has a pleasant odour and highly demanded in international market. Recently the colour preference has changed from dark brown to a lighter colour. Souch colour can be produced using stainless steel distillation equipment or eliminate the iron ion in the brown oil by chemical means. An experiment using Na-EDTA solution has been carried out. The result showed that the use of 0.04 and 0.05 M solution will remove 95% of the iron ion. The oil colour became yellow without affecting its olfactive properties as well as well as its physical and chemical constant
Pengembangan Proses Pengolahan Shortening Berbahan Minyak Sawit pada Skala Industri Kecil Kapasitas 50 kg/Batch Abdi Hasibuan, Hasrul; -, Magindrin
Warta Industri Hasil Pertanian Vol 32, No 01 (2015)
Publisher : Balai Besar Industri Agro

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Abstract

Penelitian ini dilakukan untuk mengembangkan proses pembuatan shortening frying, creaming, baking dan butter oil substitute pada skala industri kecil dengan kapasitas 50 kg/batch. Kondisi proses yang dioptimasi adalah suhu dan waktu pendinginan di dalam reaktor dengan tiga kondisi yaitu 5±2, 12±2, 20±2 °C selama waktu proses 0, 30, 60, 90, 120 menit. Shortening yang dihasilkan pada setiap kondisi dianalisa kadar air, bentuk dan warna serta mutu produk selama penyimpanan 5 minggu meliputi kestabilan emulsi, bentuk dan tekstur. Produk shortening yang dihasilkan dengan ketiga kondisi suhu dan waktu proses hingga 120 menit mengandung kadar air yang memadai (< 0,1%). Pada suhu media pendingin 5±2 °C dan 12±2 °C dengan waktu proses lebih dari 45 menit menghasilkan shortening berbentuk cream dan berwarna pucat hingga putih. Selama penyimpanan, produk berbentuk cream terpisah menjadi dua lapisan yaitu cream dan minyak (oily)  kecuali shortening untuk creaming. Kondisi optimum dalam pembentukan tekstur yang baik untuk keempat jenis shortening diperoleh pada suhu media pendingin 5±2 °C atau 12±2 °C selama 30 menit. Pada kondisi tersebut diperoleh produk yang memiliki bentuk semi padat atau padat dengan tekstur lunak atau keras yang relatif stabil selama penyimpanan 5 minggu.
(Identification and Analysis Of Competitiveness Of Marine Products Industry in Tegal Regency, Central Java) Sudibyo, Agus; Dwi Erlina, Mei; -, Winiarti
Warta Industri Hasil Pertanian Vol 23, No 01 (2006)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (7297.254 KB) | DOI: 10.32765/warta ihp.v23i01.2533

Abstract

Study on identification and analysis of competitiveness for the marine-fisheries product industry in Tegal regency,Central of Java has been conducted.The methods used of this study was using descriptive and system approach that included identification of marine fisheries potential,selection of potential commodities,determination of marine-fisheries based industry specially products and feasibility study on the development of those product.The process selecting potential commodities and determination of the marine-fisheries based industrycompetitiveness product were analysis by using Analytical Hierarchy Process(AHP)approach,while feasibility was analysis by using three econemic indicates in terms of B/C ratio,NPV and IRR.The results showed that based on the all criteria desigeneed in identification and selecting of the marine-fisheries based industry competitiveness products,it was indicated that the availability and economic value of raw material were the important factor in the evaluation of potential alternative commodity.Meanwhile,technology capability,value added,quality and continues supply of raw materials and market the marine-fisheries based industry specially products.Based on the adjustments of weighting and scoring to the various commodities and processing technologies resulted that salted-dried anchoy and boiled-salted scads were the most prospective marine-fisheries product that can be developed as specially product for Tegal regency.Financial analysis lso show that the two products were very feasible financially. 

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