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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.

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Articles 804 Documents

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Potensi Antibakteri Dari Vinegar Bambu Andong (Gigantochloa pseudoarundinaceae) and Ampel Bamboo (Bambusa vulgaris Scharad var.striata) Ning Ima Arie Wardayanie; Yus Maria Novelina Sitorus
Warta Industri Hasil Pertanian Vol 29, No 02 (2012)
Publisher : Balai Besar Industri Agro

Vinegar bambu adalah cairan transparan berwarna coklat kemerahan dengan aroma asap yang diperoleh dari kondensasi asap pada proses karbonisasi (pirolisis) bambu. Vinegar bambu mengandung 80-90% air dan campuran lebih dari 200 bahan organik seperti asam asetat, fenol dan aldehid. Secara umum senyawa tersebut berperan sebagai antimikroba, antioksidan, memberikan efek warna dan cita rasa khas asap pada produk asap.Penelitian ini bertujuan untuk (1) mempelajari proses pembuatan vinegar bambu; (2) mempelajari proses pemurnian vinegar bambu dan karakteristiknya; dan (3) mengetahui potensi antibakteri vinegar bambu yang telah dimurnikan dari bambu andong dan bambu dan bambu ampel. Penelitian ini dibagi menjadi 3 tahap yaitu tahap pembuatan vinegar bambu kasar, pemurnian vinegar bambu dan penentuan potensi antibakteri vinegar bambu.Hasil penelitian menunjukkan bahwa proses pemurnian vinegar bambu dengan metoda penyulingan dapat mengurangi kandungan senyawa berbahaya yang terdapat pada vinegar bambu kasar, terutama komponen tar dan PAH. Vinegar bambu mempunyai kadar BaP dan BaA berkisar antara tidak terdeteksi sampai 10 ppb serta kadar tar berkisar antara 0.1% - 0.4%. Vinegar bambu mempunyai aktivitas antibakteri terutama terhadap Staphylococcus aureus dan Pseudomonas. Hasil uji antibakteri menunjukkan bahwa vinegar dari bambu andong dan ampel dapat menghambat Staphylococcus aureus mulai konsentrasi 5%, sedangkan pada bakteri lain seperti Esherichia coli, Aalmonella dan Pseudomonas lebih efektif pada konsentrasi yang lebih tinggi. Dari hasil pengujian tersebut dapat terlihat bahwa aktivitas antibakteri dipengaruhi oleh kadar asam dan kadar fenol. Semakin tinggi kadar asam dan kadar fenol maka aktivitas antibakteri cenderung semakin besar. Selain itu aktivitas antibakteri juga mungkin dipengaruhi oelh efek sinergisitas asam dan fenol.Dari penelitian ini dapat disimpulkan bahwa vinegar bambu yang dimurnikan dengan cara penyulingan, dapat mengurangi kadar tar dan PAH, dan dapat meningkatkan kadar asam dan fenol, yang berperan dalam aktivitas antibakteri. Vinegar yang dipirolisis pada suhu 200 C - 400 C cenderung memilki saktivitas antibakteri yang lebih tinggi.

(The effect of nugmeg flesh (Myristica fragans)treatment on the quality of syrup) Endah Djubaedah; Tiara -; Pudja Astuti
Warta Industri Hasil Pertanian Vol 12, No 1-2 (1995)
Publisher : Balai Besar Industri Agro

The study is aimed at finding the optimum condition for nutmeg flesh soaking in salt solution before being proccesed into syrup. The nutmeg flesh used was fully ripe and 3/4 ripe, while the salt solution was 0%,5 % and 10%.The soaking was done for 0.3 and 6 days.The nutmeg syrup produced was stored for 0.3 and 6 week and the analysis was done for its sugar content,acidity,mould,yeast and organoleptic test. The analysis done on nutmeg flesh consisted of moisture,ash,fat,protein,and crude fiber content.The result showed that syrup made of nutmeg soaked in plain water or 5% salt solution did not show mould and yeast growth.During 6 week of storage the acidy increased and the sugar content decreased.The organoleptic test showed that highest score was obtained from syrup made of fully ripe or 3/4 ripe nutmeg flesh soaked in 5% salt solution.

(Production Biodiesel of Used Cooking Oil by Using Palm Sugar Bunches Ash as Catalyst) Alamsyah, Rizal; Hawani Lubis, Enny; Heryani, Susi
Warta Industri Hasil Pertanian Vol 27, No 01 (2010)
Publisher : Balai Besar Industri Agro

Research on production of used cooking oil by using palm sugar bunches ash as catalyst has been conducted. This research was aimed at investigating to the variation of transesterification time (2,3 and 4 hours) by adding 5% palm sugar bunches ash catalyst. The result of transesterification show the use of palm sugar bunches which is uncomposted give better result than the used of composted in tern of kinematic viscosity value. For other parameter (acid value, glycerol total contain, ester value) using either composted or non composted give biodiesel that meet biodiesel requirement No. 04-7182-2006. Based on the research, it could be concluded that 2 hours transesterifikation using non composted catalyst give biodiesel requirement whit yield of metil ester 87,90% and acid value 0,73 mg KOH/g, kinematic viscosity 2,39 cSt, glycerol total contain 0,128 (%b/b) and aster content 98,72 (%b/b). While a composted catalyst give kinematic viscosity value between 1,69 - 1,98, that is not meet biodiesel requirement (2,3 - 6,0 cSt).

( A Study on Preventing the Fermentation During The Collection of Palm Sap As A Raw Material For Palm Sugar) Sardjono -; M A. Dachlan
Warta Industri Hasil Pertanian Vol 5, No 02 (1988)
Publisher : Balai Besar Industri Agro

A study on preventing the fermentation during the collection of palm sap has been done. The solution of 0.1% sodium metabisulphite, lime powder and ginggihiang leaf (Leea aequata Linn.) were used as preservatives. The bamboo and paralon tubes were used for collecting the sap. The result showed that the preservative was absolutely needed for preventing the fermentation during the sap collection. The average of pH value of sap using lime powder, sodium metabisulphite, natural preservative (ginggihiang leaf) and control is 6.85, 6.40, and 5.90 respectively.

(Aflatoxins in Food Products and its methods for Elimination of the Toxin Content) Agus Sudibyo
Warta Industri Hasil Pertanian Vol 20, No 1-2 (2003)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32765/warta ihp.v20i1-2.2509

Aflatoxin arehighly toxic, mutagenic, teratogenic and carcinogenic compounds that produced by species of the molds asapergillus flavus and Aspergillus parasiticus. Generally they are found in food products especially the cereals and oilseeds from the contaminated commodities during both in pre- and post harvest conditions of food production. Elimination or reduction of aflatoxins as low as possible are important in food trade concern. This paper discuss and reviews the occurrence of aflatoxin in foods commodity, methods for elimination of the toxin content by chemical, physical and biological methods and regulation of irreducible levels of aflatoxin in international trade.

(Study on bleaching and deodoration of squalene by the mixture of activated carbon and bentonite (1:8)). Achmad Moestafa Achmad Moestafa; Hendarti -; Tiurlan F.Hutajulu; Ali Sudirman
Warta Industri Hasil Pertanian Vol 12, No 1-2 (1995)
Publisher : Balai Besar Industri Agro

Squalene which was extracted from shark liver oil (Centrophorus atromarginatus) should be purified before it can be used as raw material in industry.Raw squlene has dark yellow in colour and has an unpleasant odour, while a commercial squlene is an odourless clear liquid.To meet the requirement an experiment had been carried out by treating the raw squlene by mean of an absorbent which consist of a mixture of activated carbon and bentonite in 1:8 ratio.An acceptable squalene was found when raw squalene was treated with 2.0% adsorbent at 105-110 degree C for 120 minutes.The product was an odourless liquid.

(Research on effectiveness of Production of Palm Oil Biodiesel using Static-Mixer Reactor) Rizal Alamsyah; Lukman Junaidi; Enny Hawani Lubis
Warta Industri Hasil Pertanian Vol 27, No 02 (2010)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32765/warta ihp.v27i02.2614

Research on Effectivenes of Production of Palm Oil Biodiesel Using Static-Mixer Reactor has been conducted. The aim of research was to evaluate the faster and more effective of production process of biodiesel compare to the existing conventional mehod using blade-agitator. The production method investigated was related to application of Static-Mixer Reactor in the biodiesel production. The results show that application of Static-Mixer Reactor ij the biodiesel production give the faster trans-esterification reaction speed in producing Fatty Acid Methyl Ester/FAME compare to blade-agitator reactor. To produce FAME 96,5% as required in SNI Biodiesel (SNI 04-7182-2006), Static-Mixer Reactor only needs 15, 10, dan 5 minutes for temperature 50, 69 and 70 C . while blade-Mixer Reactor also could produce biodiesel with the viscosity and acid value better than biodiesel which produced by blade-agiitator reactor. The resultd also show that application of static mixer could produce biodiesel that meet the requirements of Indonesia Nasional Standar for Biodiesel (SNI) 04-7182-2006. These could be seen in the quality parameters related to acid value, glycerol total, viscocity, water content, and density.

(The Development of Extraction of Ginger Oleoresin) Eko Susanto
Warta Industri Hasil Pertanian Vol 6, No 01 (1989)
Publisher : Balai Besar Industri Agro

Oleoresin ia a product of whole spices which is prepared by extraction of ground spices with solvent. Ginger oleoresin has been known since hundred years ago and now it is still investigated by many researcher in order to increase its quality and quantity. The extraction process of ginger oleoresin is affeted by several factors such as raw material, solvent and the condition of the extraction.

(Research on The Levels of Awareness and Resposibility of Small Scale Food Industry To Produce A Qualifying and Safe Food) Agus Sudibyo; Sumarsi -
Warta Industri Hasil Pertanian Vol 21, No 01 (2004)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32765/warta ihp.v21i01.2514

Research on the levels of awareness and responsibility of small scale food industry to produce a qualifying and safe food has been conducted .this research was conducted by carrying out a survey, an interview , plant visit and distribute a questionnaire to the managers/owners of small scale of small scale food industries at six region ,ie jakarta,bogor tangerang,bekasi(jabotabek),bandung (west java) and padang ,bukit tinngi (west sumatera)A random sampling of food products samples that was taken from small scale food industry at traditional market or at the businesses operation was also conducted to identify the food product were safety regulion the results showed that generally ,after the indonesian government decree the food safety regulations,i.e food act no. 7 decree in 1996; lebeling government no. 69 in 1999 on cosumer protection act no. 8 decree in 1999 ; the of food hygiene practices and 36.31% implementation labeling goverment regulation no. 69 decree in 1999.

(Improving Clove Leaf Oil Quality For Export Using Chemical Deterpenation Process). Salya Sait; Tiurlan Farida Hutajulu
Warta Industri Hasil Pertanian Vol 12, No 1-2 (1995)
Publisher : Balai Besar Industri Agro

In order to improve the export quality of the Indonesian cloveleaf oil,the 66% eugenol containing essential oil produced by the water and steam distillation of old the ground clove leaves (Syzigium aromaticum L.)was deterpenated using two chemical methods of the deterpenation process,i.e. the method based on the formation of water-soluble alkali-phenolates to separate the water-insoluble non-phenolic constituents from the oil and that based on the extration of the soluble oxygenated constituent in dilute ethanol to separate the insoluble terpenes from the oil.Results of the experiments concluded that the method of deterpenation involving the formation of alkali phenolates was comparatively the most favourable process for carring out the quality upgrading of clove leaf oil, since it gave the terpeneless prodict with the highest content of eugenol (92%, compared to 72%obtained from the extration method).However, the method gave the terpene extract, as by-product,on the contrary,with the lowest content of betacaryophyllene (75%,compared to 80% obtained from the other method).

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