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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 Effect of Fish Meat Tapioka Ratio and Drying Method on Quality of Eastern Little-Tunas (Euthynus Affinis) Cracker Produced by the Intermediate Technology) Supriatna, Dadang; Enie, A. Basrah; Moelyana, Betty D.S; Suhara, Otong
Warta Industri Hasil Pertanian Vol 12, No 1-2 (1995)
Publisher : Balai Besar Industri Agro

The effect of fish meat-tapioca ratios and drying methods on the quality of eastern-little-tunas (Euthynnus affinis)crakers produced by the intermediate tecnology has been studied.The ratio of fish meat and tapioca used were 30:70,40:60,50:50,60:40,70:30,while drying method was sun drying and oven driyng. The result showed that the 30:70 ratio with oven drying resulted in the highest mean value of acceptability (taste,aroma,apperance,crispiness,linear expansion) and the protein content met the requirement of the Indonesian Industrial Standard for fish crakers.Â

(Studi Toksisitas Akut dan Subakut dari Ekstrak Minyak Buah Merah pada Tikus Sprague Dawley) Toshiaki Nishigaki; Fitriya N.A. Dewi; Hendra Wijaya; Hidekazu Shigematsu
Warta Industri Hasil Pertanian Vol 28, No 01 (2011)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32765/warta ihp.v28i01.2620

Pandanus conoideus is exclusively grown in papua island and its neighbor areas and its fruit (buah merah) has been utilized as food supplement by the native papua people for a long period. recently it was found that its extract oil (SMB) contains contents of carotenoids ,especially a novel micronutrient beta-cryptoxanthin .we consider that SBM is a potent chemopreventive supplement against some types of cancer and provide health benefits for chronic diseases .in the present studies, we evaluated acute ad subacute toxicities of SBM using Sprague Dawley rats.Oral acute toxicity of SBM using female rats was not observed and LD 50 was more than 2 ml/kg in subacute toxicity study ,SMB was orally administered at 0.1,0.3 and 1.0 ml/kg to male and female rats for consecutive 4 weeks .no findings associated with SBM observed we consecutive 4 weeks .no findings associated with were observed we conclude that SBM is a safe food supplement.

(The Effect of Plant-Age on the Oil Composition of Curcuma mangga Val.) Salya Sait; Enny Hawani Lubis
Warta Industri Hasil Pertanian Vol 6, No 02 (1989)
Publisher : Balai Besar Industri Agro

The essential oil obtained from Curcuma mangga rhyzomes, which were collected throughout the harvesting season, in the plant age of 9,10 and 11 months, were studied using gas chromatography and chemical as well as physico-chemical methods. During the period of the highest essential oil yield (the age of 11), the higher the percentages of ocimine the lower the percentages of myrcene and lower ester number, meanwhile the lowest essential oil yield (the age of 10), the higher ester number were found.

(Manihot utilissima Pohl.)(The Effects of Sucrose and Citric Acid Concentration on the Co-crystallization of Fermented Cassava (Manihot utilissina Pohl) Extract) Indra Neffi Ridwan; Titin Sriyogasari; Hendra Wijaya; Ela Turmala Sutrisno
Warta Industri Hasil Pertanian Vol 21, No 02 (2004)
Publisher : Balai Besar Industri Agro

The purpose of this research is to study the effect of interaction between sucrose and citric acid concentration on the quality of co-crystallization of fermented cassava (manihot utillisima pohl). Extract. The benefit of this research is to diversify cassava fermented product in order to type of food product that is more pratical in its consumption. s a result this product will create an increasing economic value of cassava. The experiment was carried out using the randomized block desing withpattern factorial and 3 times replicating. The frist factor is sucrose concentration (40%; 50%; and 60%) and the second factor is citric acid concentration (1% ; 1.5%; and 2%). Parameter analyzed during the experiment were moinsture content, total sugar, solubility, and organoleptic test using prefence test type with 15 panelist which cover color, taste, flavor, and apperance. Basedc on the result of organoleptic test of microcrystal fermented cassava extract that perferred by panelist were it was produced with 40% of surcose and 1.5% of citric acid concentraction. This fermented cassava extract produced by this methods contain moinsture content 2.14% and total sugar 56.05%, and has solubility 26.84%.

(The Effect of Dried Cassava Addition on The Copra Press to The Quality of Coconut Oil and Defatted Coconut Produced) M. Maman Rohaman; Solechan -; Endang Tri W; Tatit K Bunasor
Warta Industri Hasil Pertanian Vol 13, No 1-2 (1996)
Publisher : Balai Besar Industri Agro

A study was on the effect of dried cassava addition on the copra press to the quality of coconut oil and defatted coconut produced.In the study the treatment employed were dried cassava addition(0%,10%,20%,and 30%),size (slice and shreded) and cooking treatment (cooked and uncooked).The coconut oil was observed for yield,moisture content,free fatty acid (ffa),and clarity.Deffated coconut was observed for moisture,sh,fat,protein and cabohydrate content.Organoleptic/sensoric test was done on the product of deffated coconut (the cookies).The best result was obtained from those with 30% dried cassava addition,shredded coconut and cassava floor and cooked.The analitycal data of coconut oil are 62.52% yield,1.34% moisture content 0.28% ffa and 59.6% clarity.The analytical data of deffated coconut are 8.39% moisture content,4.07%ash,27.865 fat,12.32% protein and 47.98% carbohydrate.Panelists accepted its product by scoring 3.23-3.77(normal-like).

(The Effect of Salt Concentration and Fermentation Time in "Ikan Peda") Subardjo SK
Warta Industri Hasil Pertanian Vol 7, No 01 (1990)
Publisher : Balai Besar Industri Agro

A study on the effect of salt concentration and the length of fermentation on "ikan peda" (a kind of fermented fish product) has been conducted. The fermentation was done in two steps; the first one using the variation of salt concentration (20, 30, and 40%), while the second was varied on its length of fermentation (10, 20, and 30 days). The first fermentation could be done for one week. The different length of second fermentation did not affect the product significantly. The result showed that the salt concentration of 30% gave the best quality of product with 47,75% moisture content and 1438% salt content.

(The Effects Temperature and rotationSpeed of Mollen Dryer on The Characteristic s of aloe vera co-crystalization) Indra Neffi Ridwan; Enny Hawani Lubis; Putty Meuraxa; Yanna Holianawaty
Warta Industri Hasil Pertanian Vol 22, No 01 (2005)
Publisher : Balai Besar Industri Agro

The research is aimed to study the effect of temperature and rotation speed of mollen dryer on the characteristic of (aloe vera linn)co-crystalization.The temperature usedwere 55 degree C,60 degree C,and 65 degree C.The rotation speeds of mollen dryer are 12 rpm, 18 rpm, and 24 rpm respectively.The experimental design was the factorial random design with two replications. The result showed the best product was obtained from temperature of 60 degree C and 18 rpm rotation speed of mollen dryer.The composition of the dried aloe vera is :total sugar 56.18%,moisture content 0,84%,fiber content 0.92% and the solubility is 98.31%.While organoleptically (taste,texture,aroma,and appearane)the product was acceptable

(High Protein Extruded Snack food From Corn-Tapioca, Rice and Soy Composite Flours) Indra Neffi Ridwan
Warta Industri Hasil Pertanian Vol 13, No 1-2 (1996)
Publisher : Balai Besar Industri Agro

Extruded snack food can be prepared from composite fliurs.The experiment was carried out using a twin-screw extruder,co-rotating,intermeshing type,buhler brathers DNDL-44 (switzerland).with extruder rasio L/D = 20,barrel heating 150 degree C and die orifice 3 mm.The formulations of composite flour were varied.They were corn :rice :soy each with the ratio as follows :(90:5:5);(80:10:10) and (70:15:15).The resulta showed that snack food prepared using the formulation of corn:rice:soy (80:10:10) give the best product with textural characteriatic (hardness value 200.7 g),moisture content 7.750%,protein content 14.041%,fat content 0.338%,ash content 0.8751% and expantion ratio 474.4 and colours(ligness 91.532,redness-1.383 and yellownes 26.280).

(Study On The Of Rotation Mollen Dryer and Comparison Sugar and Noni pulp on the Characteristic of Noni Juice Microencapsulation (Morinda citrifolia) Indra Neffi Ridwan; H G Pohan; Yudi Iswahyudi; Supli effendi
Warta Industri Hasil Pertanian Vol 22, No 02 (2005)
Publisher : Balai Besar Industri Agro

The research is aimed at studying the effect of rotation mollen dryer and comparison sugar addition with noni pulp to the characteristic of noni juice microencapsulation (morinda citrifolia).The rotations of mollen dryer used are 24,30,and 36 rpm.Comparison sugar addition and noni pulp are 47%:41%,54%:34% and 60%: 28%.The result showed that analysis of the best product are obtained from rotation of mollen dryer 36 rpm comparison addition of sugar and noni pulp (60%:28%) that resulted in the lower mean value of like acceptability (taste ,flavor,colour,texture and interest visible) with water contend at 6,96% ,total sugar93,75% vitamin c 0,18 mg/100g ) and tss 86,70 %.

(The Effect of Temperature and Duration of Freezing Process on The Isolation of Anethole From Star Anise (Illicium verum) Achmad Moestafa; Chairul -; Agus Arifin
Warta Industri Hasil Pertanian Vol 14, No 1-2 (1997)
Publisher : Balai Besar Industri Agro

Anethol that is used in flavor, fragrance and medicine is the main component of anise oil. Pure antehol has melting point around 21.6 to 22 derajat celcius that is close to room temperature. An attempt to isolate anethole from Star anise oil (Illicum verum) a studied through freezing process has been done. It was found when the oil was cooled to 12 derajat celcius almost all the oil was solidified. The crystal contains 89% anethole that is not pore enough. When the oil was cooled at 14 derajat and 16 derajat celcius, 30% and 7% of the oil was crystallized respectively and contained 90% and 94% anethole. The experiment showed the lower the temperature, the least pure anethole was collected. A technique to isolate anethole from star anise oil can be done by fractional crystallization.

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