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Warta IHP (Warta Industri Hasil Pertanian)

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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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Indeks Glikemik Beras Analog dari Mocaf dengan Substitusi Jagung, Ubi Jalar Ungu dan Wortel Nurud Diniyah; Lutfi Firdaus; Wiwik Siti Windrati; Ahmad Nafi'; Aris Prasetyo; Achmad Subagio
Warta Industri Hasil Pertanian Vol 33, No 02 (2016)
Publisher : Balai Besar Industri Agro

Tujuan Penelitian ini adalah untuk mengetahui IG beras analog berbahan dasar mocaf dengan substitusi tepung jagung, tepung ubi jalar ungu dan wortel. Nilai IG dari 3 sampel beras analog yang tersedia (80 % mocaf: 20 % tepung jagung; 80 % mocaf: 20% tepung ubi ungu; 80 % mocaf: 20 % wortel) ditentukan untuk 10 panelis. Panelis disiapkan untuk mengkonsumsi 50 g karbohidrat dari sampel beras analog dan uji makanan dilakukan terpisah sekali setelah semalam berpuasa. Pengukuran glukosa darah kapiler dilakukan sebelum dan selama 120 menit setelah masing-masing beban makanan. IG beras analog berbasis mocaf dengan substitusi jagung, ubi jalar ungu dan wortel secara berturut-turut yaitu 59,20; 61,98 dan 64,87 yang berada pada kategori sedang.

(The Effect of Catalyst, Temperature and Process Duration on The Production of Methyl Ricinoleate from Castor Oil) Hitler Guring Pohan; Eko Susanto; Gasik Darma
Warta Industri Hasil Pertanian Vol 8, No 01 (1991)
Publisher : Balai Besar Industri Agro

Methyl ricinoleate was produced by methanolysis process from castor oil using KOH and NaOH as catalysts. The esterification process was carried out at the temperature of 30 derajat and 70 derajat celcius for 1, 2, and 3 hrs respectively. The product was analyses using GC for the esterification process. The iod value saponification value, and acid number were also analysed. Potassium hydroxide gave higher result in comparison to sodium hydroxide as catalyst for the process duration of 3 hrs. The specific gravity of the product ranged from 0.8903 to 0.9608 and the refractive index was between 1.3810 and 1.4500.

(Techno-economic Analysis of Small Scale Poultry Feed Industry) Lukman Junaidi; Rizal Alamsyah; Mochamad Noerdin NK; Tiurlan F. Hutajulu
Warta Industri Hasil Pertanian Vol 17, No 1-2 (2000)
Publisher : Balai Besar Industri Agro

Techno-economic analysis was conducted to evaluated to evaluate the financial viability of small-scale pourly feed industry. the analysis was based on three scale of capacity. that is: 4 tones, 2 tones, and 300 kg feed per day. the result of analysis shown that the viability of the pourtry feed industry was not sensitive to changes in the investment cost. however, the viability of the poultry feed industry was very sensitive to changes in the raw materials cost and feed price.

(The Effect Of Thermal Oxidation Time And Frying Oils To Trans Fatty Accid Forming and quality of Frying Oils) Yuniarti -; Sumi Hudiyono PWS; Budiawan -
Warta Industri Hasil Pertanian Vol 26, No 01 (2009)
Publisher : Balai Besar Industri Agro

Trans fatty acid from commercial frying oils (coconut oil,palm oil, soybean oil and corn oil) were identified to study the effect of thermal oxidation to trans fatty acid forming.Parameters of oil quality analysis were iod number, free fatty acid, peroxide number, percentage of conugated dienae and conjugated triene, and Thiobarbituric Acid (TBA) value. The analysis of trans fatty acid and composition of oils used gas chromatography with 75 m capillary colomn from Supelco SP-2560. Standardized methodologies used for fatty acid methyl ester, quantification of trans fatty acid and oil quality analysis. Heating treatmenr for thermal oxidation was done from initial temperature 180 C in 0 minute and heating time continued until 30, 60, 90 and 120 minute. Trans fatty acid was identified as C18:2:9c, 12t isomer from palm oil, soybean oil and corn oil.These trans featty acid were presented at 0,02-0,325 before heating process and o,04-9,85 after heating process.Trans fatty acid were formed from their natural cis-isomer as result of the high temperature used. Fatty acid composition of frying oils decreased as effect of thermal oxidation. Based on frying oils quality analysis, thermal oxidation decreased the quality of frying oils. Heating time have corellated with decrease of iod number for all of frying oils. Heating time also correlared with increase of free fatty acid, peroxide number,precentage of conugated diene and TBA value. Trans fatty acid could be from thermall oxidation. Results of oils quality analysis, thermal oxidation decreased oils quality and fatty acid composition.

(The Effect of Distillation Time on Citronellal Content Of Citronellal Oil) A Moestafa; Untari Pudjiastuti
Warta Industri Hasil Pertanian Vol 4, No 01 (1987)
Publisher : Balai Besar Industri Agro

Effect of distillation time on citronellal content of citronella oil has been studied. Two kinds of raw materials were used, one from old plantation at Rumpin Kabupaten Bogor and the other from Batutulis Kecamatan Kota Bogor Selatan. It is showed that most oil were distilled at the early stage of destillation along with the citronellal component. Grass from Rumpin should be destilled for no longer than two hours to obtain enough oil (yield 94%) and citronellal content not less than 35.5%. The grass from Batutulis produced more oil after two hours distillation (95%) and the average citronellal content is 49.70%. The grass from Batutulis may be distilled up to 4 hours to gain more or less than 100% oil while the citronellal content still at higher level (48%). Obviously the grass from Batutulis is better than Rumpin.

( The Effect of Type of Bamboo Charcoal and Pyrolization temperature on the isothermal adsorption of H’ ion Characterization, the chloroform adsorption and the electric conductivity) H G Pohan; Hi Yeoul Kim
Warta Industri Hasil Pertanian Vol 24, No 02 (2007)
Publisher : Balai Besar Industri Agro

The study of the effect of three varieties of bamboo and pyrolization temperature of 400 degree C,500 degree C,600 degree C,and 700 degree C on the isothermal adsorption of H,the adsorption of chloroform and the electrical conductivity of charcoal have been carried out.The study was aimed to the determine characteristic of charcoal to be measured of the adsorption of isothermal ion H+ by using acid solution of acetate 0,1 mole the adsorption of chloroform and the electrical conductivity.The research result shown that the temperature of pyrolization excelsior,the adsorption isothermal ion H+ and the chloroform exelsior but the electrics conductivity progressively lower for all bamboo types.The best of isothermal adsorption.Of ion H+ andong charcoal was 3,87 x 10-6 mol/liter/g at the temperature pyrolization 600 degree C with value of K1 = 0,03351,petung charcoal was 1,25 x10-5 mol/liter/g at the temperature pyrolization 400 degree C with value of K1 =0,02888 and the korea charcoal was 5,34 x 10-6mol/liter/g at the temperature pyrolization 700 degree C with value of K1=0,02849 respectively.The best of chloroform adsorption for the andong caharcoal 262.0%,the petung charcoal 180.5% and the korea charcoal 125,7% at temperature pyrolization 700 degree C.The best of the electrical conductivity for the korea charcoal and the andong charcoal was ranged beetwen 0,37-2.54 MQ.

(The Study on The thermal Energy Consumption and Effisiency in Coconut Oil Processing Using HOID Technology) Lukman Junaidi; A S Tariq; Yang Yang Setiawan; Dadang Supriatna
Warta Industri Hasil Pertanian Vol 16, No 1-2 (1999)
Publisher : Balai Besar Industri Agro

The study on the thermal energy consumption and efficiency in coconut oil processing using HOID technology was conducted to evaluate the performance of the thermal energy efficient fumace. the preliminary comsubtion experimental conducted to examine the thermal capacity of the system, indicated that the system could be used to fry minimum of 2 tons coconut meat per 8 hours operation. The frying capacity of the furnace was influenced significanrtly by the ration of the fresh coconut meat to coconut oil and the amount of coconut oil that should be replaced. The higher the ration will result in the higher of the frying rate. The result of experiment showed that the maximum thermal efficiency of the fumace was around 70% this maximum efficiency could be achieved if the loss of the thermal energy from the system could be made minimally, espencially loss due to the sensible heat in the dry flue gas and loss due to the incomplete combustion of fuel resulting in carbon monoxide in the flue gas. The average thermal efficiency of the system was 54%.

Penggunaan Tepung Sagu (Metroxylon sp.) asal Riau Sebagai Bahan Baku Kukis Cokelat Susi Heryani; Rhoito Frista Silitonga
Warta Industri Hasil Pertanian Vol 34, No 2 (2017)
Publisher : Balai Besar Industri Agro

Tanaman sagu banyak tumbuh di berbagai wilayah di Indonesia, dan sangat potensial untuk dikembangkan sebagai bahan pangan alternatif. Pengembangan penggunaan sagu sebagai bahan pangan lain diperlukan untuk memberikan nilai tambah pada komoditi ini. Penelitian kali ini dilakukan pembuatan kukis cokelat menggunakan tepung sagu (Metroxylon sp.) dan dibandingkan dengan kukis cokelat menggunakan tepung terigu, lalu dilakukan uji organoleptik. Parameter uji organoleptik yang dilakukan yaitu warna, aroma, rasa, dan tekstur. Kadar air produk kukis cokelat menggunakan tepung terigu adalah 4,75 %, lebih besar dibanding produk kukis cokelat menggunakan tepung sagu (Metroxylon sp.) (4 %). Secara keseluruhan, baik untuk parameter warna, aroma, rasa dan tekstur, rata-rata panelis memberikan penilaian kesukaan yang lebih tinggi kepada produk kukis cokelat dari tepung sagu (Metroxylon sp.) dibandingkan dengan produk kukis dari tepung terigu.

(The Effect of Time Duration and The Rate of Distillation on Oil Yield and Vetiverol Content in Vetiver Root). Achmad Moestafa; Priyo Waspodo; Syaeful Hakim
Warta Industri Hasil Pertanian Vol 8, No 02 (1991)
Publisher : Balai Besar Industri Agro

Vetiver oil is one of the essential oils which are use as perfumeand fragrance material.It has a pleasant odour and a typical charateristic as a fixative agent in perfumes.An oil which has high vetiverol content is usually more appreciated and highly valued.An attempt to perform and high vetivero content from vetiver root by manipulating the time and rate of distillation has been carried out.It was observed that the longer the distillation was proceeded a higher yield of oil and vetiverol content was discovered.Rate of distillation seemed to have he same effect,the faster distillation was taken place, more oil and higher vetiverol was found.

The Use of Bioactive Neem For Preparation Anti Insects Eddy Sapto Hartanto; Tiurlan Farida Hutajulu
Warta Industri Hasil Pertanian Vol 29, No 01 (2012)
Publisher : Balai Besar Industri Agro

Nowadays, the use of natural plant source insecticides in one of the best chosen due to its characteristic, which of safer and easily degradable by nature (biodegradable) compared to synthetic materials. One of plant sources wiich consists of active components for insecticides is neem plant. This study aimed to determine the effect of extraction of active ingredients of neem seeds and leaves by fermentation using Effective Microorganisms (EM4). The Extraction of seed and leaf neem to produce neem's active compound was conducted by using Effective Microorganisms. The efficacy test of the neem seed and leaf was conducted by using fermented extract concentrated of 3% and 6% and observed with interval of 2 to 6 days. The formula used in this experiment which A as raw material and B as concentration of Effective Microorganisms are A1 as neem;s seed, A2 as neem's leaves; and B as concentration of effective microorganisms which is B1 as 3 %, concentration and B2 as 6 % concentration. The extraction product were evaporated with rotary vacuum evaporator. The extracts obtained were tested their solubility. Azadirachtin were obtained on combination od A1B2 for neem,s seeds for 6 days fermentation period which acquired 1313,23 ppm (61,25 %) of azadirachtin and combination of A2B2 for neem;s leaves which acquired 665,69 ppm (69,17%) of azadirachtin from raw materials. The active compounds were tested their ability as insecticide and showed that 50 ppm of azadirachtin concentration still effective for 14 days evaluation.

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