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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

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(The Improvement of Hot Oil Immersion Drying (HOID) Method in Coconut Oil Production) Dadang Supriatna; Yang Yang Setiawan
Warta Industri Hasil Pertanian Vol 17, No 1-2 (2000)
Publisher : Balai Besar Industri Agro

Hot oil immersion drying (HOID) of fry dry technology is a method of coconut oil extraction that involves drying the grated coconut kernel by immersion in hot coconut oil and then expelling the oil from the cooked pieces. the technology used was the secound generation, which has been improved from the frist one. the coconut oil can be used as cooking oil without any chemical purification and also to be used in cosmetic and pharmaceutical manufacturing. observation was done on processing technology and techno-economical study. the result showed that the improved technology was more efficient then the frist one and is able to reduce the oil spilled out of the pans which happened in the first generation technology. the coconut oil produced met the FFA and moinsature content requirements of indonesian industrial standard of cooking oil. base on the financial analtysis, conducting this technology commercially at 2000 nuts/day capacity was feasible which will give the internal rate of return (IRR) value at 22.38% and pay back period (PBP) 4.5 years. adding on initial investment of second-generation technology was not influencing the feasibility of the operational.

(The production of Chitosan (Natural Polymer) from Shrim Shells for Additives Uses) Rizal Alamsyah; Endah Djubaedah; enie Hawani Lubis; Mochamad Nurdin NK
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.v18i1-2.2485

The study of the productions of chitosan from shrimp and prawn shells using chemical method was conducted to obtain chitosan in relation to food and pharmacy product used. he process of chitosan production consist of demineralization using. HCI, deproteinization and deproteinization have been fullfilled especially for food grade chitosan requirements .the rendemen of chitosan from eaw materials was 14,1% while the viscosity was 23.0 m pas, and the degree of deacetylatuion was 80,23% the disintegration time of sugar coated table was 31 minutes and its weight variation was o,48% meanwhile the moisture content of sugar coated table was 2.4% wet basic .

(The Effect of Corn and Soybean Proportion with Corn Seed Shape to the Nature of Tempe) Mochamad Noerdin N.K; Imas Siti S.; Betty Dewi S
Warta Industri Hasil Pertanian Vol 11, No 1-2 (1994)
Publisher : Balai Besar Industri Agro

The study was conducted to find out the characteristics of tempe made from the mixture of soybean (Glycine max) and corn (Zea mays) which was then compared with those of tempe from soybean. The proprtion of soybean and corn was 9:1 to 5:5. Corn used was the whole corn and corn grits, and all mixtures/proportion produced tempe similar with those made from soybean. Protein content of tempe made from the proportion of soybean and corn 9:1 was in accord with the requirement of the Indonesian Industrial Standard (SII) 0271-80.Tempe with corn grits mixture was prefered in therm taste, aroma, colour,apperance, and its general characteristics.

(The Effect of Acetate Anhhhydrida Ratio in the Process of Cellulose Acetylation of Pulp from Sengon (Paraserianthe falcataria) on the Production of Cellulose Triacetate Polymer) Meurah Rosnelly, Cut; Aziz Darwis, Abdul; Noor, Erliza; -, Kaseno
Warta Industri Hasil Pertanian Vol 27, No 01 (2010)
Publisher : Balai Besar Industri Agro

Almost all of Cellulose acetate is produced by reaction of cellulose and acetic anhydride using strong acids as catalyst and acetic acid as a solvent. A typical industrial process requires very high quality cellulose raw materials having a high a-cellulose content. The cellulose used as a raw material in this research is wood pulp of sengon (Paraserianthes falcataria) due to fast growing species and has potential used as a raw material as if has a high cellulose content. The main objective of this research was to obtain condition for making cellulose triacetate by applying applying ratio levels of acetic anhydride toward cellulose in acetylation process. Cellulose triacetate flake was produced by activation and acetylation process. Activation was carried out by mixing cellulose of sengon pulp with glacial acetic in proportionÂ 1:8 at 50oC about 15; 30; 60; 90, and 120 minutes. Acetylation is then conducted using reagents in following proportions relative to the pulp mass; variable of acetic anhydride ratio (3.35:1), (4:1), (5:1), and (6:1), acetic acid as solvent (4.5 : 1), sulfuric acid (0.015 : 1) as catalyst while controlling the reaction temperature at 50oC for 60 minutes. The result showed anhydride toward cellulose 3.35 in acetylation process.

(Perservation of salted Press-Boiled Milk Fish (Chanos chanos) by Packaging Method) Dwi Sutrisniati; Aan Yulistia; Juli Astuti
Warta Industri Hasil Pertanian Vol 4, No 02 (1987)
Publisher : Balai Besar Industri Agro

A study on the preservation of salted press-boiled ("pindang") milk fresh (Chanos chanos) by packaging method had been carried out. "Pindang" was prepared eith prepared with or without the addition of potasium sorbate or potasium sorbate. The products were packaged with or without vacuum in the polycello film and stored at room temperature. Observation was done on moisture content, number of peroxide, trimethhylamine, total Bacterial Count (TPC) and organoleptic test. The result showed that up to 8 week of storage, all of the teratments were acceptable. The use of potasium sorbate and sodium eryhorbate combimed with vacuum packaging, showed the best performance.

(Role of Hydrocolloids in Food Industry)) Dhiah Nuraini
Warta Industri Hasil Pertanian Vol 18, No 1-2 (2001)
Publisher : Balai Besar Industri Agro

Food processed industry is increasing growing in a row with development of food technology.In along with the fact, utilization of hydrocolloids is also increasing in order to get good quality processed foods. There are many hydrocolloids that can be applied in food industries. Choosing hydrocolloid which is going to be applied for a product will depend on characteristics of each hydrocolloid, characteristics wanted in the product and other consideration factors.

(Pengaruh Penggunaan Dua Jenis Gilingan Terhadap Nilai Alveogram Tepung Terigu) Aan Yulistia
Warta Industri Hasil Pertanian Vol 11, No 1-2 (1994)
Publisher : Balai Besar Industri Agro

The effect of two type of pilot-scale mills on the alveogram values of six varieties of wheat flours were investigated using standard alveograph method. The buhler milled flours produced higher overpressure (P) and detormation energy (w) values, except for hard english flour and lower average abscissa to rupture (L) value, except for frenh flour, than those chopin milled flour.The alveogram values of buhler milled flours can not be used to accurately predict alveogram of chopin milled flours of vice-versa, since their differences were not consistent. Metode standar alveograph digunakan untuk mengatahui pengaruh dua jenis gilingan skala -pilot terhadap nilai alveogram enam varietas tepung gandum. Dibandingkan dengan tepung yang digiling dengan chopin, tepung yang digiling dengan gilingan buhler menunjukan nilai over-pressure (P) dan deformation energy (W) yang lebih tinggi kecuali untuk tepung hard english,dan nilai average abscissa to rupture (L) yang lebih rendah kecuali untuk tepung french.Pendugaan nilai alveogram tepung yang digiling dengan buhler dengan nilai alveogram tepung yang digiling dengan chopin atau sebaliknya tidak bisa dilakukan,karena perbedannya tidak konsisten.

(The Improvement of vetiver Oil (Vetiver zizanoides) Quality by Means of Deterpenation Process) Achmad Moestafa; J Moermanto
Warta Industri Hasil Pertanian Vol 5, No 01 (1988)
Publisher : Balai Besar Industri Agro

Vetiver oil is obtained by distillation. Due to the high cost of production and too small profit margin, farmers tend to reduce the distilling time to a third of its usual practice; e.g. from 36 hours to 12 hours. Young harvested root has also been used now to reduce the cost. All those practices tend to have had influence to the quality of the vetiver oil. Improvements through distillation process and harvesting method seemed need a rather long period. A short cut practice to improve the quality has been carried out by deterpenation process. The result showed that by means of fractional distillation and rejecting the low boiling pint terpenes up to 30% has raised the value of ester number, ester number after acetylation and vetiverol content from 8.17; 119.3 and 46.8% to 13.1; 128.9 and 50.6% respectively.

Processing, Financial, And Swot Analysis Rizal Alamsyah; Arief Budhiono; Yang Yang Setiawan; Herry Rinaldi
Warta Industri Hasil Pertanian Vol 19, No 1-2 (2002)
Publisher : Balai Besar Industri Agro

This study described about analysis of processing ,financial and SWOT (strength weakness,opportunities,and threats) for jackfruit vacuum frying processing for vacuum frying of jackfruit the frying condition (pressure and temperature ) frying rate,and organoleptik test were investigated.the jackfruit are submerged in heated solid frying oil induce vavorization of the water from the jackfruit . this was conducted under vacuum pressure of-70 cm Hg ,and temperature level of 75 0C and 80 0C such condition was done to minimize the heat used and therefore reduce changes in composition, color ,taste, and flavor of the jackfruit the results showed that the product has low moisture content of 3.58% ( wet basis)with the taste,flavor ,color, and volume similar to the fresh jackfruit .this experiment was conducted using 3 kg of jackfruit ,the yield of the product was 22% and the total water removal was 2510 ml. it finalcial analysis was conducted to evaluate the financial viability of jackfruit processing.financial analsyis of the jackfruit production capacity of 30 kg per day showed that NPV (net present value) was rp 52.391.000 which was bigger than investment cost,IRR( internal rate return) was 51% and PBP(pay back period

(Shelf Life Prediction Of Beef "Dendeng"(Spiced Dried Meat)Using Arrhenius Kinetics) Rizal Alamsyah; Putiati Mahdar; Muliandi -
Warta Industri Hasil Pertanian Vol 12, No 1-2 (1995)
Publisher : Balai Besar Industri Agro

This study was aimed at predicting "dendeng" (Spiced dried meat)shelf life employing the application of arrhenius kinetics.It was based on the moisture content increase,the oxygen consumption. And colour changes of dendeng. The experiment were conducted at there temperature levels i.e. 25 degree C,35 degree C,and 45 degree C and Rh 60%.The Factor strongly influenced in predicting shelf life was temperature.The Arrhenius kinetics method based on oxygen consumption showed good result since it gave the short test shelf life.

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