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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 Heat Application in Producing VCO and the Efficacy of Resulted VCO in Reducing Blood Glucose of Diabetes Mellitus Rat of Sprague Dawley) Supriatna, Dadang; Astawan, Made; Muchtadi, Deddy
Warta Industri Hasil Pertanian Vol 25, No 01 (2008)
Publisher : Balai Besar Industri Agro

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Abstract

Virgin Covonut Oil (VCO) used to  be produced with various methods and each methods claims ait advantege especially in its lauric acid content. The objective of this research was to study the effect of heat application in producing VCO and the efficacy of result VCO in reducing blood glucose of diabetes mellitus (DM) rat of sprague Dawley. Three types of samples were used in the study, i.e., (1) VCO produced without heat application and (2) VCO producd with controlled heat application and (3) Ordinary coconut cooking oil produced with the application of severe heating as well as typical chemical tretment. Each sample was introduced orally to each group consisting of 5 rats. Other two groups consisting of 5 rats were also used as control, i.e., (1) negative control was of healty rat and (2) positive control was of DM rats. The animal study was conduced for 28 days and the observation was carried out on the amount of feed consumed, body weight and blood glucose. At the end of observation, all the rats were terminated and analysis was carried out on blood chorestrol level. This study revealed no significant different between VCO and Coconut Cooking Oil in body weight gain effect. The content of bioactive conpound of Lauric Acid in two types of VCO and Coconut Cooking Oil were also not significantly different. However, the VCO produced without heating showed the most significant effect in reducing blood glucose (corellation value of-0,99 and significant value at a a=1%). All the VCO samples were also not significant in affecting the level of total cholestrol, HDL, LDL, and triglyceide of blood serum of DM rat.
(The Used of Chitosan in Waste Water Treatment) Sapto Hartanto, Eddy
Warta Industri Hasil Pertanian Vol 14, No 1-2 (1997)
Publisher : Balai Besar Industri Agro

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Abstract

Chitosan is biopolymer  that occur by treatment of chitin deactylation process, with strong alkali. Chitosan may be used in treating turbid matter in aqueous solution to help remove the turbid matter. Chitosan is used as a viscosity enhancer to settle solids suspended in liquids. Chitosan offers a good volume reduction of waste water, which is an essential requirement for water recovery and poilution prevention.
(The Study on Use of Nonleaves and Tea Leaves as Functional Drinks) -, Solechan; Hawani Lubis, Enny; Abdurahman, Dede
Warta Industri Hasil Pertanian Vol 23, No 01 (2006)
Publisher : Balai Besar Industri Agro

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Abstract

Study on the use of functional tea made of nony (Morinda citrifolia)and tea (Camellia sinensis)leaves as functional drink had been conducted.The objective of this study is to obtain the best formula in producing in the most preferred drink.The study was conducted by making dried tea of nony and green tea leaves,followed by formulation step to produce ready to drink products in cup packaging.The composition ready drink product consist of dried nony leaves (100%) dried green tea leaves (100%) and mixture of dried nony and green tea leaves (1:1,1:2,2:1),with addition of sugar(13%),citric acid (0,5,1,0 and 1,5%),honey (2.0,4.0,and 6.0%),salt(0.01%)and addition of lychee,strawberry,and orange flavors.The sensory test showed that the best formulation was the mixtured of nony and green tea (1:1),contents of sugar 13%,citric acid was 0,5%,salt was 0.01%and small amount of strawbeery flavor.While chemical and microbiologycal analysis showed that it was in conformity with requirements in SNI 01-3143-1993 concerning tea drink in pack.Value of pH ranged between 3,52-3,66,sugar content was between 12,89-13,36% and TPC was smaller than 10 colonies/ml.Products kept storage for 8 weeks were still in good addition.
(Intermediate Moisture Foods) Wuri Handono, S
Warta Industri Hasil Pertanian Vol 7, No 02 (1990)
Publisher : Balai Besar Industri Agro

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Abstract

The science and technology of intermediate moisture foods has advanced during the last 30 e. Knowledge of the relationship of water activity and the formulation as well as the stability of intermediate moisture food products has advanced considerably during this period. In this article, intermediate moisture foods are reviewed with respect to their definition, principles technology, relationship with Aw and general stability.
Kajian Proses dan Ekonomi Pabrik Bioetanol dari Tandan Kosong Kelapa Sawit (TKKS) -, Abdurachman; Gozan, Misri
Warta Industri Hasil Pertanian Vol 33, No 01 (2016)
Publisher : Balai Besar Industri Agro

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Abstract

Salah satu tahap yang penting dalam perancangan pabrik adalah perhitungan keekonomian yang biasanya dilakukan dengan menggunakan aplikasi simulasi proses. Beberapa penelitian terdahulu, memanfaatkan SuperPro Designer sebagai simulasi proses, dan belum banyak yang menggunakannya pada proses produksi bioetanol khususnya yang berbahan baku tandan kosong kelapa sawit (TKKS). Pada simulasi ini, dilakukan empat skenario proses: (1) SHF-Adsorpsi; (2) SHF-Permeasi Uap; (3) SSF-Adsorpsi;  dan   SSF-Permeasi Uap, dimodelkan menggunakan SuperPro Designer yang memfasilitasi komposisi bahan baku dan produk, ukuran unit operasi, konsumsi utilitas, estimasi modal dan biaya operasional serta pendapatan dari produk dan co-product. Permodelan didasarkan pada data yang diperoleh dari produsen etanol, penyedia jasa teknologi, manufaktur peralatan dan jasa engineering untuk industri. Dari hasil analisis ekonomi hasil simulasi, skenario SSF-Permeasi Uap yang paling rendah biaya produksinya dan dapat dikembangkan di Indonesia dengan Payback period 4,07 tahun; ROI 24,55%; dan IRR 18,98%. Konversi bioetanol standar bahan bakar yang dihasilkan pada skenario SSF-Permeasi Uap adalah 29,58%. Berdasarkan analisis sensitivitas pada skenario tersebut, fluktuasi harga jual bioetanol, harga tepung TKKS dan harga enzim sangat mempengaruhi nilai keekonomian pabrik bioetanol.
(Mempelajari tiga cara rendering dalam ektraksi minyak kelapa) Damerys Sirait, Shinta
Warta Industri Hasil Pertanian Vol 9, No 1-2 (1992)
Publisher : Balai Besar Industri Agro

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Abstract

Tiga cara ekstraksi minyak kelapa telah dipelajari yairu ektrasi basah (wet rendering).Penggorengan kelapa parut segar,dan penggorengan kelapa parut yang telah dikeringkan.Hasil penelitian menunjukan bahwa adapengaruh nyata terhadap efisiensi ekstrasi,peningkatan asam lemak bebas dan waktu yang diperlukan untuk ekstraksi.Ektrasi dengan cara penggorengan kelapa parut segar lebih efisien dibandingkan dengan penggorengan kelapa parut yang telah kering.Penggunaan minyak goreng juga berpengaruh secara nyata terhadap ketiga parameter diatas.Penggunaan minyak goreng paling sedikitmemberikan efisiensi paling tinggi namun peningkatan asam lemak juga tinggi.
(Listeria in food industry) Esti Rahayu, Sri
Warta Industri Hasil Pertanian Vol 9, No 1-2 (1992)
Publisher : Balai Besar Industri Agro

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Abstract

Listeria is a psychrotrop pathogenic bacteria which recently obtained much attention from food tecnologists as well as food industries due to its unique characteristic and yhe disease resulted.The following article discuss briefly about the bacteria especially its characteristics, effect,occurence,effectsof proccesing and environment, and control.
(Techno-economic Analysis of Small Scale Poultry Feed Industry) Junaidi, Lukman; Alamsyah, Rizal; Noerdin NK, Mochamad; F. Hutajulu, Tiurlan
Warta Industri Hasil Pertanian Vol 17, No 1-2 (2000)
Publisher : Balai Besar Industri Agro

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Abstract

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 Concentration of Pepper Oleorecin Solution On Rice Quality During Storage) Djanaka, R; -, Soim; Sugesti, Karyati; Antara, Ngakan Timur
Warta Industri Hasil Pertanian Vol 4, No 01 (1987)
Publisher : Balai Besar Industri Agro

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Abstract

 A study on the effect of oleoresin on rice quality during storage has been coducted. Four treatment were done i.e. spraying using pepper oleoresin of 200, 250, 300 ppm and control. Each treatment used 5 kgs rice packed in gunny sacks. Spraying were done on the sacks. Observation on the amounth of rice weevil, texture, taste, flavor and colour, was done every two months. The result showed that up to four months storage, the amounth of weevil in rice sprayed with 250 ppm oleoresin decreased by 70.74% as compared to control, and have the most preffered texture and colour, more preffered flavor as compared to control and no significantly different taste as compared to other treatments. Up to six months storage, the same treatment decreased the amounth of weevil by 49.76%, while those with higher concentration (300 ppm) decreased the weevil by 66.08% but the texture, taste and colour were not significantly different as compared to other treatments.
(Natural Flavor: Production, Sources, Isolation and Recovery Techniques) Junaidi, Lukman
Warta Industri Hasil Pertanian Vol 25, No 02 (2008)
Publisher : Balai Besar Industri Agro

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Abstract

A flavor is a substance which may be a single chemical entity, or a blend of chemicals of natural or synthetic origin whose primary purpose is to provide all or part of the particular flavor effect to any food or other product take in the mouth. A vast array of compounds may be responsible for the aroma of the food products, such as alcohols,aldehydes, eesters,dicarbonyls, short to medium-chain free fatty acids, methyls ketones, lactones, phenolic compounds.At present, due to the high cost or lack of availability of natural flavor extracts, most commercial flavorants are chemically synthesized, mostly from petroleum-derived precursors. Because chemical synthesis often uses environmentally unfreiendly production processes, it is desirable to switch to bioproduction, including the extraction from natural source, de novo microbial process (fermentation ), and bioconversion of natural precursos using micro-organisms or isolated enzymes.Natural flavour compounds usually exist at very low concentratiuons. To recover the flavour compounds at a purity of interest for practicial applications , flash distillation and adsorption are being used degradation as wellas high energy cosumption. These challenges inspire and encourage the development of a safer and more economical separation technique, such as: pervaporation techniques, head-space techniques, and supercritical fluid extraction.The scope of this paper covers the development in the bioflavor production, sources, isolation and recovery techniques.This paper is aimed at providing the information related on natural flavor issue which can be used as an additional information to the researcher on the natural falvor industry.

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