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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

39 40 41 42 43

(The Effectiveness of Bamboo Charcoal as a Cigarette Smoke Filter) Lukman Junaidi; Hendra Wijaya
Warta Industri Hasil Pertanian Vol 28, No 01 (2011)
Publisher : Balai Besar Industri Agro

Research on effectiveness effectiveness of using bamboo charcoal for cigarette smoke filter has been conducted .the aim of research was to investigate the characteristics of bamboo charcoal as a cigarette smoke filter .the results show the type of bambo charcoal andong and betung as well as particle size give no significance influence on benzene and chloroform adsorption ,while in contrarily give significance influence on significance influence on benzene and chloroform adsorption,while in contrarily give significance influence on 0idium adsorption .usingthe cigarette filter added with bamboo charcoal andong and betung could increase 90% tar adsorption in cigarette smoke compare to tar adsorption by cigarette filter without bamboo charcoal added .while bamboo charoal filter andong and betung could increase nicotine adsorption in cigarette smoke only 45% and 19% respectively compare to tar adsorption by cigarette filter without bamboo charcoal added. The size of mesh of bamboo charcoal filter andong and betung give same level of influence on tar and nicotine adsorption.the lower the size of mesh the higher the effectiveness on tar and nicotine adsorption.

(The Characterization of Sweet Potato Flour) Reno Fitri Hasrini; H G Pohan; Tita Aviana
Warta Industri Hasil Pertanian Vol 28, No 01 (2011)
Publisher : Balai Besar Industri Agro

Research on the improvement of sweet potato flour processing and characterization of the product had been conducted .the aims of this research was to reduce the enzymatic reactions for sweet potato with the improvement of flour processing,and to characterrize of the product .the steps of this research were include (1) the processing of flour by immersed of raw materials in warm water drying at temperature 50,60,70 oc (2)proximiate analysis of the product including moisture ,ash,protein,fat,crude fiber ,carbohydrate content and energy value (3)analysis and characterization of their physicochemical including yields,speeds of drying,viscosity ,the microscopic of starch granule ,white degree value and gel strenght the results showed that flour had low a maximum viscosity, the shapes of their granule were polygonal circles ,ovals and their size were varied .from this research it shown that immersed that immersed of raw carbohydrste content and energy value ,9,03% : 2,27%: 13,6 :0,44%: 0,99%< 74,7% dan 375 cal/100 g respectively key eord sweet potato ,enzymatic browing reaction ,viscosity ,whitenes .

The Preparation of An Oleoresin from A Black Pepper Steam Distillation Residue) Achmad Moestafa
Warta Industri Hasil Pertanian Vol 6, No 02 (1989)
Publisher : Balai Besar Industri Agro

The single stage solvent extraction of pepper oleoresin did not always give satisfactory results. It might be below or over the standard. To solve the problem the pepper was processed using two stages extraction. First the volatile oil was isolated by means of steam distillation and then the solvent extraction was conducted. To meet the standard qualification the volatile oil and resin were blended. It was found that the best solvent for oleoresin extraction was ethanol. It produced 15% oleoresin and 49% pipperine. The resin and pipperine produced from the distillation residue was more than those from ethylene dichloride extraction.

(The Study of Glucomannan Extraction from Iles-Iles (Amorphophaalus spp) and its Application on Food Product Enny Hawani Lubis; Endah Djubaedah; Rizal Alamsyah; Moch Noerdin NK
Warta Industri Hasil Pertanian Vol 21, No 02 (2004)
Publisher : Balai Besar Industri Agro

The study was aimed at investigating the method of glucomannan extraction from iles-iles and its use application as konyaku. The extraction can be done through mechanical and chemical process. iles-iles were canned and sliced into small chips with mm thickness. natrium sulfite of 1000 ppm was added during 15 minutes and continuted by soaking them with CaCO3 (2,5%, 5%, and 7,5). The chips was then sun dried for 25-30 hours and continued with oven drying on 60 C temperature and 16 hours. the chips were ground to produce iles-iles flour. Glucomannan flour was them separated from iles-iles flour by chemical separation process using sieve where the lighter one will pass through the sieve, while the mannan will remain on the sieve. A blower was also used to separate glucomannan from calcium oxalate and the remaining cll wallof iles-iles. The chemical separation of glucomannan flour from iles-iles was conducted by water extraction at 55 C. The ethanol of 95% was added to the extract to obtain mannan layer which then was oven dried.

(Rheology its principel and aplication in food industry) Aan Yulistia
Warta Industri Hasil Pertanian Vol 12, No 1-2 (1995)
Publisher : Balai Besar Industri Agro

Rheology has been defined as a science of deformation and flow of mater.Rheology has been applied in food for various purposes and its applications become wider with the progress of instrumentation and microcomputer.The fundamental method which has several advantages compared to imitatif and empiric methods,is used to provide more basic information of rheological properties of food.The understanding of fundamental method,therefore, is requried in order to use this method for food development.

(The Effect of the Mixed Flour to The Quality to Chiken Nugget) Eko Susanto; Nami Lestari; Mirna Isyanti; Sumadyo Rahardjo
Warta Industri Hasil Pertanian Vol 28, No 02 (2011)
Publisher : Balai Besar Industri Agro

The studies Nugget is a product which can be produced from maced from chiken or fish with some ingredient and filler ,eventhoughnugget can be produsced whithout filler .in this research was carried out by adding wheat flour mixed with cassava based products i.e .mokaf ,tapioca and cassava flour.the result showed that by adding filler do not affect the organoleptic test such as taste ,colour ,texture and odour but the treatments was affect the nugget quality .the best quality of nugget was produced with addition of mixed filler from 25% wheat flour and 75% mokaf .the product has 15% protein ,12,9% fat and 27,7% carbohydrate .it is meet the requirement of SNI 01-6683-2002 for chicken nugget .

(A Study The removing Technique of Beany Flavour in Soybean Flour Processing) Sofiyah, Siti; Utami, Sri
Warta Industri Hasil Pertanian Vol 7, No 01 (1990)
Publisher : Balai Besar Industri Agro

Effect of soaking in Na HCO3 1 % solution and steaming on soy flour product have been studied. Steamed soy was pressed using expeller to minimize the oil content of soy flour. The result of organoleptic test showed that the best flour could be produced by soaking in Na HCO3 1% combined with steaming 15'.

(The Effect of pH, Mineral and Hydrocolloid addition on the Syneresis Index of Green Cincau (Premna Oblongifalia Merr.) Gel) -, Djumarman; Arie Wardayanie, Ning Ima; D. Sirait, Shinta
Warta Industri Hasil Pertanian Vol 22, No 01 (2005)
Publisher : Balai Besar Industri Agro

Â Research on the effect of pH,mineral and hydrolloid addition on the syneresis index of green cincau (Premna oblongifolia merr).Gel had been conducted.The objective of this research was to minimize get syneresis in order to prolong its stability so three will be a possibility of producing green cincau get in plastic cup.The result of this research indicated that get obtained by adding pectin could maintain its stability for one month an insignificant effect of syneresis and it had in natural taste.The more pectin added stronger was the gel texture but the taste turned to sour.Applying of 0.2% pectin produced green cincau gel having the best stability of one month strorage at room temperature without sour taste.

(Design of Cocoa Butter and Cocoa Powder Equipments for Small Scale Industry) Agus Sudibyo; Aan Yulistia; Dheni Mita Mala
Warta Industri Hasil Pertanian Vol 22, No 02 (2005)
Publisher : Balai Besar Industri Agro

Research on design of cocoa better and cocoa powder equipments for small scale industry was conducted.The steps of this experimental were a literature study,comparative study and plant visit on the large cocoa and chokolate industries,design equipment to produce cocoa butter and cocoa powder for small scale industry,peformance test of equipments and analysis of cocoa butter and coco powder products using Indonesia National Standard (SNI)requirements.The treatment conducted consist of the effect of temperature extraction in hydrolic pressing and the effect of alkalization with sodium hydroxide and sodium carbonate in 4% concentration.The result showeds that the a set of cocoa butter and cocoa powder processing equipment were able to be implemented for small industry by small modification.The performance of the equipment in term of efficiency on cacao bean peeling,throw put capacity of peeling, roasting energy consumption,efficiency of cocoa paste grinding and efficiency of hydrolicpressing were 81,29%,34.kgs per hour,4.92 liters of kerosene per 20 kgs of cocoa bean 83,5% and 28,7% respectively. The cocoa bitter and cocoa powder product have not fulfilled the requirements of Indonesia National Standard(SNI) in term of fat content of cocoa butter;water content,fat content,ash content and vthe degree of particle size loose in mesh number 200 of cocoa powder.

(Method of Separation of Acetone-Butanol-Ethanol from Fermentation Broth By Fractional Distillation) Moestafa, Achmad; Gumbira saâ€™id, E; Suparno, Sri Wuri Handono; Sukarno, Lalu
Warta Industri Hasil Pertanian Vol 13, No 1-2 (1996)
Publisher : Balai Besar Industri Agro

Acetone-butanol-etanol (ABE) mixture in fermentation broth drived from fermentation of empty bunch of palm fruit is still containing butyric and acetic acid.The mixture can be separated by into its components byfractional distillation based on their different boilling points.The presence of butyric and acetic acid in the broth liquid did not interfere the yield of distillation. It was beneficial to concentrate the ABE content before the real fractional distillation was taken place.By collecting 12% of the liquid through a simple distillation had increased the concentration of ABE mixture from 17.42 to 125.25g/1.Fractionation of concentrated ABE mixture at 45 to 65 degree C on 3:1 reflux ratio produced aceton with concentration 554.63 g/1 and purity 70.22% while those of etanol at 78 to 81 C onÂ 30:1 reflux ratio produced 424.73 g/1 and purity 53.61%.The residue was consist of water and and water was distilled like a stem distillation,since butanol has higher boiling point than water and the distillate was separated base on their different density.The yield of butanol 709.15 g/1 and purity 87.57%.

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