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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
 37   38   39   40   41 
A Study on The Use Soybean Varietes and Addition of Eggs in The Preparation and Storage of Egg Tofu) M. Maman Rohaman; A. Basrah Enie; Hanafi -; Rizal Syarief
Warta Industri Hasil Pertanian Vol 11, No 1-2 (1994)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (3579.441 KB) | DOI: 10.32765/warta ihp.v11i1-2.2400

Abstract

The aim of this experiment was to study the effect of soybean varieties (Glycine max var. Tidar and var. Galunggung) and the addition of eggs (0,2,4 and 6%)on egg tofu quality. The addition of egg before soymilk boiling gave the best result in which the protein content of the whey in the lowest.The product were analysed after 0,4 and 8 days of storage and was still in good condition after 8 days at 10-15 degree C.Phycal, chemical,microbiological and panel tset showed that the best result was obtained using tidar variety and less than 2 percent addition of egg. 
(Developments and Innovation of Food technology to Produce of Health Food Products andIts Market Prospect) Agus Sudibyo
Warta Industri Hasil Pertanian Vol 26, No 02 (2009)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32765/warta ihp.v26i02.2584

Abstract

In recently years, the increase cause of the illness related life style, such as diabetes mellitus and obesity, cardiovascular and cancer diseases, have been characterized as social issues which leads to the loss of quality of life and increases in medical care expenses. On the other hand, to make a guarantee to extend the length of a healthy life expecting in an aging society is society is significant social issue in the world. Consequently, modern nutritional science was needed to provide ever more information on the functions and mechanisms of specific food components in health promotion and/or diseases prevention. Recent innovations in food technologies have led to the use of many traditional technologies, such as fermentation, extraction, encapsulation, fat replacement, and enzyme technology, to produce new health food ingredients, reduce or remove undesirable food components, add specific nutrient or functional ingredients, modify food compositions, mask undesirable flavors or stabilize ingredients.Modern biotechnology has also changed fundamentally the way foods are created; meanwhile nanotechnology is also beginning to find potential applications in the area of food and agriculture. In the global marketplace food products for health, especially functional food and netraceuticals have a multi-billion dollar industry and development of food product for health with distinctive genetic and ecotype traits has to deliver unique product to the world was large quantity. this paper offers a brief overview of the developments and annovations of the food product for health with technologies involved in ingredient modification, protecting ingredient and controlling delivery. Furthermore, it discusses the prospect of these food product currently in the market.
(Effect of Banana Type, Amount and Duration Concentrate Storage Quality Against Soft Drinks Fruit Banana) Indra Neffi Ridwan; Eppy Susanto; F.G. Winarno
Warta Industri Hasil Pertanian Vol 4, No 02 (1987)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2136.669 KB) | DOI: 10.32765/warta ihp.v4i02.2213

Abstract

The research was aimed at studying the effect of banana variety, amount of concentrate and lenght of storage on the quality of soft drink made of banana juice. The result showed that banana of "AMBON" variety produced soft drink of more preferable taste, clearer and higher acid content. The higher the amount of concentrate, the higher the total soluble solid, total acid and total sugar. The clarity decreased as the amount of concentrate was increased from 12% to 16% and tend to be constant of the increased from 16% to 20%. Total soluble solid and total sugar increase until the fourth week and will decreased later. The longer the storage, the lower its clarity
(The Effect of Extraction Methode to the Yield and Curcumin Content from Curcuma (Curcuma Xanthoriza Roxb) Eko Susanto
Warta Industri Hasil Pertanian Vol 18, No 1-2 (2001)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32765/warta ihp.v18i1-2.2490

Abstract

A study to find out the best condition in extraction of curcumin from curcuma xanthoriza has been conducted the variable the used are the solvent concentration methode of extraction ,and material and solvent proportion .the result showed that semi continues process by using alcohol 95% and proportion between material with solvent 1:8 produced the highest curcumin content .the yield has total dissolved solid 11,48% with 1.502% curcumin.
Karakterisasi Tempe Koro Pedang (Canavalia ensiformis (L)) yang Dibuat dengan Variasi Persentase Ragi dan Jenis Pengemas Nurud Diniyah; Wiwik Siti Windrati; Maryanto -; Bambang Herry Purnomo; Windi Wardani
Warta Industri Hasil Pertanian Vol 31, No 01 (2014)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32765/warta ihp.v31i01.2597

Abstract

Tempe merupakan salah satu makanan tradisional Indonesia yang dibuat melalui proses fermentasi dan mengandung nutrisi yang tinggi. Selama proses fermentasi, komponen-komponen yang kompleks akan dihidrolisis oleh kapang menjadi senyawa-senyawa yang lebih sederhana. Pemanfaatan bahan pangan lokal perlu ditingkatkan untuk mengurangi laju impor dan memperkuat ketahanan pangan lokal. Pada penelitian ini, koro pedang digunakan sebagai bahan baku pembuatan tempe. Tujuan dari penelitian ini adalah mengetahui pengaruh jenis pengemas dan persentase ragi terhadap karakteristik fisik, kimia dan organoleptik tempe yang dihasilkan. Penelitian ini menggunakan Rancangan Acak Lengkap dengan 2 faktor dan 3 kali ulangan. Variasi jenis pengemas dan persentase ragi terdiri dari A1B1 (plastik:1%), A1B2 (plastik:1,5%), A1B3 (plastik:2%), A2B1 (daun:1%), A2B2 (daun:1,5%), dan A2B3 (daun:2%). Data yang diperoleh diolah menggunakan sidik ragam.  Jika terdapat hasil data yang berbeda nyata maka dilakukan uji lanjut menggunakan BNT (Beda Nyata Terkecil) pada taraf 5%.  Analisis organoleptik dilakukan dengan Uji Friedman pada taraf 5%.  Hasil uji efektivitas menunjukkan nilai terbaik dari formulasi yaitu perlakuan A1B2 (jenis pengemas plastik dengan persentase ragi 1,5%). Karakteristik tempe dari perlakuan tersebut memiliki nilai kecerahan warna 62,22; tekstur 130,92 g/10mm; kadar air 64,86%; kadar abu 1,96%; kadar lemak 6,84%; kadar protein 16,62%; kadar karbohidrat 9,72%; dan kadar serat 3,66 %.
Annona muricata L)(The Effect of Sulfite Soaking and Benzoic Addition to Soursop Puree) Paulus Sunarto; Endah Djubaedah
Warta Industri Hasil Pertanian Vol 5, No 01 (1988)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2636.417 KB) | DOI: 10.32765/warta ihp.v5i01.2230

Abstract

A study on soursop puree has been conducted to decide the best processing stages. The effect of sulfite soaking and benzoic addition to the products has also been studied. Observation was done on moisture content, sugar content and ascorbic acid content and organoleptic test during storage. The moisture content, sugar content and ascorbic acid content of soursop puree were decreased during storage. The result showed that up to 4 weeks of storage, all of the treatments were acceptable.
(The Study of Production on Aloe Vera Juice Eddy Sapto Hartanto; Enny Hawani Lubis
Warta Industri Hasil Pertanian Vol 19, No 1-2 (2002)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (5139.306 KB) | DOI: 10.32765/warta ihp.v19i1-2.2495

Abstract

A study on aloe vera juice processing has been carried out. stages of treatment include peeling, washing, extraction ,filtration,formulation, bottling pasteurization, sterilization and labeling .the treatment of the formulation were addition of water,cane and non-nutritive sweetener, the equal volume compration between aloe vera and water was the best treatment and preferred by panelist.the best formulation of this research was conducted at PH 3,74 with total solid of 18,02 % sugar conten of 14,675 and benzoat of 521 mg/kg. after 12 weeks storage ,the product showed microbiologically safe and met the indonesia national standard (SNI) of fruit juice.
(The Effect of Flour Mixture and CMC Addition on The Preparation of Ready To Used Mixed Flour for Friend Food Products) Dwi Sutrisniati; Dedi Mahdar; Harry Wiriano; Indra Neffi Ridwan
Warta Industri Hasil Pertanian Vol 12, No 1-2 (1995)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2332.819 KB) | DOI: 10.32765/warta ihp.v12i1-2.2412

Abstract

Ready to use mixed flour for fried food products had been made from rice flour and arenga starch, rice flour and tapioca, maize and arenga srarch and maize with tapioca. The comparison of flour applied was 45:55 and added with 0%,0.05% and 0.10% CMC.Ready to use mixed flour was aoolied in the fried food products such as tempeh chip.The result showed that the flour mixing affected the content of amylose and its viscosity,while CMC did not affect the amylose content, but the viscosity increased with the increasing CMC concertration. Organoleptic test (apperance, colour, taste , and flavor)of the fried food products was affected by compound mixed flour, but it was not affected by the addition of CMC in concertration up to 0.10%. The best composition of ready to use mixed flour was mixture of 45% rice flour and 55% arenga starch with 0.10% CMC,also 45%rice flour and 55% with 0.10% CMC.  
Produksi Biosurfaktan oleh Pseudomonas aeruginosa dengan Substrat Limbah Biodiesel Terozonasi untuk Peningkatan Misri Gozan; Izzah Nur Fatimah; Cut Nanda; Abdul Haris
Warta Industri Hasil Pertanian Vol 31, No 02 (2014)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (417.97 KB) | DOI: 10.32765/warta ihp.v31i02.2602

Abstract

Biosurfaktan bekerja menurunkan tegangan antarmuka sehingga dapat diaplikasikan dalam peningkatan perolehan minyak bumi. Biosurfaktan dapat diproduksi dari Pseudomonas aeruginosa dengan substrat limbah biodiesel. Sayangnya, limbah ini masih memiliki kandungan senyawa yang kompleks, oleh karena itu perlu dilakukan penyederhanaan senyawa. Metode yang digunakan adalah metode ozonasi. Waktu optimum ozonasi substrat adalah 30 menit. Pemilihan waktu ini berdasar pada uji pendahuluan biosurfaktan yaitu uji oil spreading, indeks emulsifikasi dan Total Plate Count. Hasil yang diperoleh dari produksi biosurfaktan dengan substrat yang diozonasi selama 30 menit dapat menurunkan tegangan antarmuka 99,1% dan tegangan permukaan 27,7%. Meskipun terjadi penurunan kedua tegangan secara signifikan, namun nilai kedua jenis tegangan tersebut masih perlu diturunkan lagi agar memenuhi kriteria biosurfaktan yang dapat digunakan untuk peningkatan perolehan minyak bumi.
The Effect of Variety and Methods of Extraction on The Yield and Content of Catechin of Gambir (Uncaria gambir Roxb) Agus Sudibyo; Joseph J; Pardede -; Suprapto -
Warta Industri Hasil Pertanian Vol 5, No 01 (1988)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2636.417 KB) | DOI: 10.32765/warta ihp.v5i01.2246

Abstract

A research on the effect of varieties and methods of extraction to the yield and content of catechin of gambier has been conducted. Leaves of gambier from Uncaria gambir Roxb and Uncaria payakumbuh were extracted by steaming and boiling for 5-10 minutes, then pressed in 18.000 kg/cm^2 pressure and dried for 3-4 days. The yields of gambier were 6,44-6,47% (steaming) and 4,80-5,00% (boiling) respectively, whereas the catechin content of gambier were 64,45-65,08% (steaming) and 53,24-55,47% (boiling). Methods of extraction by steaming has a higher yield and catechin content than extraction by boiling.

Page 39 of 81 | Total Record : 804

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