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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 Solvent and Particle Size on The Yield and Piperin Content of Oleoresin from White Pepper Waste (Piper Nigrum Linn) Gasik Darma; Lucyana -; H.G. Pohan
Warta Industri Hasil Pertanian Vol 8, No 01 (1991)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2064.973 KB) | DOI: 10.32765/warta ihp.v8i01.2364

Abstract

The study is aimed at increasing the added value of white pepper waste products by producing oleoresin. The solvents used were ethanol 95%, ethyl acetate and dichloro ethane. The particle size of white pepper powder are 40,60,80 and 100 mesh. The highest yield of oleoresin was obtained from 80mesh powder i.e. 14.60% using ethanol 95% ; 14.21% using ethyl acetate and 14.18% using dichloro ethane. The piperine content was 41.39% in ethanol 95%: 37.95% in ethyl acetate and 41.02% in dichloro ethane.
(Coconut oil Extraction Using The Intermidiate Moisture Content Technology) Dadang Supriatna; Bakri Rosidi; Hitler Guring Pohan
Warta Industri Hasil Pertanian Vol 17, No 1-2 (2000)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (6021.661 KB) | DOI: 10.32765/warta ihp.v17i1-2.2475

Abstract

Alternative technology to extract the coconut oil has been improved and investigated. this technology was the intermediate moinsture content (IMC) technology which is suitble for small and medium scale industry. the main product is virgin coconut oil which is to be used for cooking without further chemical treatment and also used in cosmetic and pharmacy industry. the by-product that is low fat dried grated coconut flesh can be used in bakery industry. the observation done were moinsture content of dried grated coconut flesh before pressing, oil yield, oil noisture ontent, free fatty acid (FFA), organoleptic test, and shelf life. the moinsture and oil content of the by-product was also analysed, along with the mass balance, and techno-economic analysis. the result showed that the FFA and moinsture content of the oil met the requirements of the Indonesian National Standars pf cooking oil during 3 monts. storage. the organoleptic test showed that the virgin oil was more acceptable than refined coconut oil that sold in the market. the techno-economic analysis showed that using the capacity of 80 nuts/day, the profit would be Rp. 745,450,- per month, and the pay back period would be 3.24 year.
(Physico chemical constants of some Indonesian essential oils and their GLC Finger Prints on OV Silicone 101 as Liquid Phase) Dede Nurlydia; Gasik Dharma; Achmad Moestafa
Warta Industri Hasil Pertanian Vol 10, No 1-2 (1993)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (3629.631 KB) | DOI: 10.32765/warta ihp.v10i1-2.2391

Abstract

Essential oils are volatile derived from plants, therefore Glc method of analysis is most recommended.Each oil have differentcomponents and quantitatively can be used as a standard if the same procedure is followed.In case from the different sample different"finger print" was found,the sample might be suspected to had been adulterated. The physico chemical constant of the oils are also described in this paper, hence it can be used as a standard for most indonesian commercial oils.
(The determination of The Composition of Kapol Oil (Ammomum cardammomum) and Its Comparison with Kapolaga Oil (Elettaria cardammomum) by GLC Analysis Achmad Moestafa; Sumarsi -
Warta Industri Hasil Pertanian Vol 10, No 1-2 (1993)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2337.325 KB) | DOI: 10.32765/warta ihp.v10i1-2.2396

Abstract

Kapol and kapolaga are the local name in indonesia for cardamom.Although their botanical name has already clear for each species,nevertheless there were stil some confusions in regional name.Some people call it kapol for kapolaga on in turn kapolaga was called  kapol. An attempt tom distinguish which is which a GLC analysis on their essential oils were determined.From the result it distinctly can be recognised due to their GLC finger print didi not match each other so their composition were not the same. Kapol oil was totally different from kapolaga oil since its main component was 1,8-cineol,while kapolaga oil contained 1,8-cineol,terpinil acetate and geralsacetate at its main component.According to perseglove (1981)the first was belong to ammomum cardamomum and the latter was belong to Elletaria cardamomum.Since the letter type was more popular and reqodnised in international market,the first type was called as false cardamon. This is no fair since every type of cardamun had their own application and market.The result of this study willbe used as data to support the international standartd organitation (ISO) proposal.
(Gynura pseudochina (Lour.)DC).(Analysis for Pyrolizidine contents in Dried Herbal Tea of Daun Dewa (Gynura pseudochina (Lour.) DC) Tiurlan Farida Hutajulu; Rahma Sari; Eddy Hartanto
Warta Industri Hasil Pertanian Vol 26, No 02 (2009)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (4312.842 KB) | DOI: 10.32765/warta ihp.v26i02.2580

Abstract

Dewa leaf (Gynura pseudhochina (Lour) DC) often used as herbal tea to its benefit in reducing blood glucose content. One of the active compound in dewa is pyrrolizidine alkaloid. which is active against tumor. The aim of this research was to identify the active compound of pyrrolizidine in leaves of dewa green tea, black tea and dry powder which are resulted from the experiment. The analysis of pyrolizidine was done by quantitative and qualitative methods. The separation method used for the pyrrolizidine compounds was thin layer chromatograpy using methanol:water(85 : 15) as developing solvent. The determination of pyrrolizidine content was done by TLC scanner. The result showed that the RF value of dewa green tea is 0.34 relatively equal to the pyrrolizidine standard (0.360. While the Rf value of pirolyzidine compound in leaves of dewa black tea and dry powder was 0.42 and 0.41 significantly different from pyrrolizidine standard. The pyrrolizidine compound in leaves of dewa black tea and dry powder could not be detected quantitavely by TLC scanner because its concentration was too small, where as in leaf of dewa green tea the pyrrolizidine compound was detected 0.005%. So, it could be concluded that the contents of pyrrolizidine compound in leaf of dewa green tea was higher than pyrrolizidine content in black tea and dry powder of dewa leaf.
(The Role of Biotechnology in the Food Industry) A. Basrah Enie
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 (5928.85 KB) | DOI: 10.32765/warta ihp.v4i02.2188

Abstract

Biotechnology are concern for some of the major changes in the development of food production and food processing industry. In this article the uses of biotechnology in agricultural raw material improvement, food ingredients and food additives production, and food processing are reviewed.
(Study on Additional Effect of Butylated Hdroxy Toluene (BHT) on extraction Quality of crudel, Degummed, and Bleached Castor Oil) Rizal Alamsyah; Mirna Isyanti; Peri -
Warta Industri Hasil Pertanian Vol 24, No 02 (2007)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (4407.09 KB) | DOI: 10.32765/warta ihp.v24i02.2551

Abstract

The study of additional effect of butylated hydroxy toluene (BHT)on extraction quality of crude,degummed,and bleached castor oil has been conducted.This study was aimed at elaborating the effect of BHT addition on every castor oil processing step e.g crude oil extraction,oil degumming,and oil bleaching.Such results were compared to those without BHT addition.To know the quality reduction of these oil extraction some parameters were treated namely FFA level and peroxide value.The BHT concentrations applied were 0.1 and 0,2% and the effect of these addition were monitored during 4 hours with 1 hour testing interval.The result shows that FFA level and feroxide value on bleaching step were lower than those of crude oil extraction and degummuing process.However antioxidant of BHT addition was able to reduce FFA and peroxide value compared to those wihout BHT and these data is very beautiful to know earlier if the oil processed can be processed better further and to prevent unwanted product.
Implementasi Kultur Campuran Bakteri Asam Laktat Untuk "Scale UP" Produksi Tepung Mocaf Enny Hawani Loebis; H. Guring Pohan; Yuliasri Ramadhani Meutia; Indra Wirawan; Nuni Novitasari
Warta Industri Hasil Pertanian Vol 30, No 02 (2013)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (6149.713 KB) | DOI: 10.32765/warta ihp.v30i02.2462

Abstract

Penelitian penerapan bakteri asam laktat asal kultur campuran untuk "scale up" produksi tepung mocaf telah dilakukan menggunakan starter campuran tanpa trehalose dan dengan proses sentrifuge yang memiliki bentuk kering dan tidak berbau. Kultur BAL yang digunakan pada pembuatan starter campuran yaitu kultur Lactobacillus delbrueckii subsp. delbrueckii, Lactobacuccus lactis subsp. lactis , dan lactobacillus plantarum. Implementasi starter BAL dilakukan pada skala yang lebis besar dari percobaan laboratorium di BBIA kapasitas 5kg untuk melihat kemampuan starter dalam menghasilkan tepung mokaf yang baik. Implementasi starter dilaksanakan di LIPI dsan kelompok putri 21 playen gunung kidul jogjakarta dengan kapasitas singkong 25kg serta CV. Karunia Cipta di Lembang Bandung dengan kapasitas 1ton. Hasil penelitian menunjukan bahwa BAL asal kultur campuran dapat diterapkan pada pembuatan tepung mocaf skala pilot plant. Berdasarkan hasil analisis fisiko kimia dan mikrobiologi tepung mocaf hasil implementasi pada skala pilot plant memenuhi persyaratan mutu SNI 7622:2011 tepung mokaf , kecuali parameter mikrobiologi yaitu angka lempeng total bakteri pada percobaan di CV. Karunis Maha Cipta adalah 3,8 x 10 koloni/g, sedang menurut persyaratan mutu pada SNI tepun mokaf adalah 1 x 10koloni/gram.
Perlakuan Bahan Baku dan Jenis Bahan Pengisi Pada Karakteristik Sosis Jamur Tiram (Pleurotus ostreotus) Susi Heryani; Tita Aviana
Warta Industri Hasil Pertanian Vol 34, No 2 (2017)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (526.461 KB) | DOI: 10.32765/warta ihp.v34i2.3608

Abstract

Pada penelitian ini dilakukan Perlakuan Bahan Baku dan Jenis Bahan Pengisi sosis jamur tiram (Pleurotus ostreotus). Penelitian yang dilakukan ini bertujuan untuk mengetahui pengaruh perlakuan bahan baku dan produk yang disukai dan diterima secara organoleptik.  Pada penelitian ini dilakukan 2 (dua) jenis perlakuan proses yaitu perlakuan awal bahan baku dan bahan pengisi yang digunakan. Jenis perlakuan awal proses ada perebusan dan tanpa perebusan bahan baku. Sedangkan jenis bahan pengisi yang digunakan adalah tepung terigu dan tepung tapioka. Analisis yang dilakukan meliputi analisis proksimat dan uji organoleptik melalui uji kesukaan terhadap 20 orang panelis produk sosis jamur. Hasil uji sensori menyatakan bahwa sosis menggunakan jamur rebus dengan penambahan tepung terigu dan tepung tapioka (JTR2) disukai panelis. Hasil analisis sifat fisik dan kimia terhadap produk akhir menunjukkan bahwa produk JTR2 memiliki kadar air 66,50%, kadar abu 0,72%, kadar protein 2,50%, kadar lemak 13,15%, karbohidrat 15,75%, kadar serat makanan 8,95% dan vitamin B2 1,90 mg/kg.
(The Effect on The Quantity of Sulphuric Acid,Acetic Glacial and Aceton An The Production Terpineol From Alpa-Pinene) Achmad Moestafa; Priyo Waspodo; Lucyana -; Budi Santosa
Warta Industri Hasil Pertanian Vol 8, No 02 (1991)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2338.601 KB) | DOI: 10.32765/warta ihp.v8i02.2369

Abstract

Terpinol is one of the compounds which are terpene used as flavorand fragrance materials.In nature it is found in more than 200 derivatives from leaves,herbs and flowers.Syntheticaly it can be prepared from terpene hydrate which are derived from alpha-pinene trough its reaction with sulphuric acid,acetic glacialand aceton.It was observed that when alpha-pinene reacted with sulphuric acid,acetic glacial andaceton in 50:60:10 and 45 ratio,62% alpha-pinene was converted into alpha-terpineol.The contents of alpha-terpineol can also be observed from its refractives indexes and specific gravities,the higher the content had increased the values.

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