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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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Formulasi Margarin dan Cokelat Tabur Berbahan Minyak Sawit dan Minyak Inti Sawit menjadi Produk Olesan untuk Roti Tawar Hasrul Abdi Hasibuan; Aga Prima Hardika
Warta Industri Hasil Pertanian Vol 32, No 02 (2015)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (735.64 KB) | DOI: 10.32765/warta ihp.v32i02.2636

Abstract

Margarin dan cokelat tabur (meses) sering digunakan secara bersamaan sebagai selai untuk menambah cita rasa pada roti tawar. Secara komersial, kedua produk tersebut dikemas secara terpisah, dengan demikian penelitian ini dilakukan untuk memformulasi margarin dan meses menjadi satu produk olesan. Margarin dibuat dengan mencampurkan antara fase lemak (palm oil, palm stearin dan red palm oil pada rasio 70:25:5), flavor, lesitin, BHA & BHT) dan fase air (air dan garam) yang didinginkan pada suhu 4 °C dan diaduk hingga homogen. Setelah margarin membentuk kristal semi padat, sejumlah meses yang terbuat dari cocoa butter substitute, gula dan cocoa powder ditambahkan ke dalamnya dengan konsentrasi 5-50% b/b terhadap margarin. Produk di-tempering pada suhu 18-22 °C selama 2x24 jam kemudian dipindah ke ruangan suhu 28-30 °C. Mutu produk dianalisa meliputi kadar lemak, air, karoten dan gizi serta uji organoleptiknya. Hasilnya adalah produk berbentuk semi padat dengan tekstur lunak dan berwarna kuning kecokelatan. Semakin banyak cokelat tabur membuat kadar lemak, air dan karoten pada margarin menurun sementara warna semakin cokelat. Hasil uji organoleptik menunjukkan bahwa semakin banyak jumlah cokelat tabur memberikan tingkat kesukaan panelis relatif tinggi terhadap tekstur, rasa, warna dan bentuk. Produk yang paling disukai oleh panelis adalah campuran cokelat tabur sebanyak 40-50 %.
(The Isolation of Citronelle Oil Components by Fractional Distillation on Kilo Scale) Achmad Moestafa
Warta Industri Hasil Pertanian Vol 7, No 01 (1990)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1760.522 KB) | DOI: 10.32765/warta ihp.v7i01.2318

Abstract

Citronellal, citronellol and geraniol are then main components of citronella oil. They can be isolated by chemical means or fractional distillation. This study employed the second method. A perforated plate colomn, bubble cup type was used and the operation was carried out on 1:3 reflux ratio. The result showed that citronella was distilled as the first and second fraction after 85 min. The third fraction was a mixture of all components.It took 60 min. to produce 300 ml of liquid; the boiling range was 84-87 C and the separation was poor. It can be said that other than boiling point, the time of distillation should also be managed carefully. The separation depend on the time of distillation and the value of reflux ratio.
(The Processing of Effevescent Ginger Extract (Zingiber officinale Rosc.) Extract. Tiurlan Farida Hutajulu; Eddy Sapto Hartanto
Warta Industri Hasil Pertanian Vol 23, No 01 (2006)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (3912.242 KB) | DOI: 10.32765/warta ihp.v23i01.2535

Abstract

The research about the processing of ginger ekstrac (Zingiber Officinale Rose)Effervescent had been conducted by using water solvent with granulation and formulation of sugar,citric acid and sodium bicarbonate.In the premiliminary research 3 (three)type of powder ginger has been treated from ginger extract and sugar with each comparation 70:80 60:90 and 50:100.From those three types of powder ginger that form a granula/crytal which is comparation of ginger extract and sugar 50:100.On the main research powder ginger had been used to create effervescent formula which is the mixture of powder ginger,citric acid,sodium bicarbonate and aspartam with specific comparation.The best result treated from the research of Effervescent product is C formula,which is the comparation of powder ginger :citric acid:sodium bicarbonate:aspartam =92:6:2:0,005.The organoleptic test(taste,colour,smell and apperance)with hedonic method by 15 panelists resulted in C formula as most favourable.Based on observation of effervescent product during incubation (0,14,28,56 days)to sugar concentration is showed tend to descreased,however,the moisture was increased,meanwhile ash content and insoluble matter were not changed.
(Process Quality Upgrading and Better Utilization of Java Citronella Oil) Salya Sait; enny Hawani Lubis; Tiurlan Farida Hutajulu; Subagja -
Warta Industri Hasil Pertanian Vol 14, No 1-2 (1997)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (3227.283 KB) | DOI: 10.32765/warta ihp.v14i1-2.2448

Abstract

To obtain the good quality of International Market Standard and better oil as raw material for rose oil synthetic where as the price of natural rose oil is much higher in price that of synthetic. The fractional distillation process was employed on crude Java Citronella oil grown in Sukabumi and Purwokerto to obtained the oil with international market quality and the oil fraction was used as basic material for rose oil synthesis. It was concluded that due to a high cost of the fractional distillation, it was unable to raise the economic added value of crude oil via quality improvement using this process except when the oil fraction was used as basic material for rose oil synthesis.
Optimasi pada Epoksidasi Asam Oleat sebagai Bahan Baku dalam Sintesis Asam 9,10 - Dihidroksi Stearat (DHSA) Maisaroh Maisaroh; Indra Budi Susetyo
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 (543.119 KB) | DOI: 10.32765/warta ihp.v34i2.3663

Abstract

Sintesis asam 9,10-dihidroksi stearat (DHSA) dari asam oleat terepoksidasi merupakan salah satu upaya yang akan meningkatkan penggunaan,  diversifikasi, dan nilai tambah minyak kelapa sawit. Berbagai variasi proses dilakukan pada optimasi epoksidasi asam oleat. Tujuan penelitian ini adalah untuk mengetahui parameter-parameter yang berpengaruh dalam epoksidasi asam oleat melalui rute asam performat (PFA). Selanjutnya, produk dianalisis menggunakan beberapa metode pengujian. Epoksidasi asam oleat dengan asam performat yang dibentuk secara in-situ dilakukan pada perbandingan mol asam oleat : asam formiat (HCOOH) : hidrogen peroksida (H2O2), 1:1:6. Suhu reaksi 65oC, waktu reaksi 75 menit dengan pengadukan menghasilkan epoksi asam oleat dengan nilai bilangan oksiran (OOC) 4,617%  dan hasil epoksi relatif 88,9%. Epoksi asam oleat sebagai produk antara ini akan digunakan untuk tahapan selanjutnya (reaksi hidroksilasi) dalam sintesis DHSA.
Karakteristik Minuman Sari Tempe dengan Penambahan Rasa Vanila Karim Abdullah; Dyah Wuri Asriati
Warta Industri Hasil Pertanian Vol 33, No 01 (2016)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (735.685 KB) | DOI: 10.32765/warta ihp.v33i01.3811

Abstract

Tempe merupakan makanan khas Indonesia yang digemari oleh seluruh lapisan masyarakat. Berbagai macam variasi produk olahan tempe telah banyak di jual di pasaran Indonesia, namun masih jarang ditemukan produk olahan tempe dalam bentuk minuman. Salah satu penyebab kurang berkembangnya minuman berbahan baku tempe adalah bau langu yang kurang disukai oleh masyarakat. Tujuan dari penelitian ini adalah membuat minuman berbahan baku tempe dengan penambahan perasa Vanila. Karakteristik Kimia yang diamati adalah stabilitas pH, kandungan lemak, karbohidrat, dan kelarutan isoflavon, dan uji kesukaan. Hasil penelitian menunjukkan kadar protein sebesar 0,3%, Gula pereduksi 0,48%, lemak 0,18%. Hasil penelitian juga menunjukan bahwa nilai pH dan kandungan protein terlarut dalam minuman sari tempe tetap stabil setelah penyimpanan selama satu minggu pada suhu 4⁰C. Uji hedonik menunjukkan penambahan gula 7% (w/v) dan 8% (w/v) memiliki nilai rasa berturut 2,35 (tidak suka) dan 3.15 (biasa), Sedangkan Penambahan vanila sebesar 0,25 % (v/v) dan 0,5 % (v/v) memiliki nilai aroma berturut-turut 2,35 (tidak suka) dan 3,5 (antara biasa dan suka). Dari hasil uji ANOVA didapatkan bahwa tidak ada perbedaan nyata antara aroma susu kedelai komersial dengan aroma minuman sari tempe dengan penambahan vanila sebesar 0,5%.
(The Effect of Glucose and Potassium Sorbate Addition on The Processing of Dodol) Sardjono -
Warta Industri Hasil Pertanian Vol 7, No 02 (1990)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2031.369 KB) | DOI: 10.32765/warta ihp.v7i02.2355

Abstract

A study on the effect of glucose and potassium sorbate addition on the processing of "dodol" had been carried out. The treatment done were glucose 1% and storage (0,1,2,3,4,5, and 6 months).The moisture content, hard layer thickness, mold, yeast and total aerobic plate count (TPC) were observed during 6 months storage.The result showed that the use of glucose 1% inhibit the hard layer growth of "dodol" whereas the addition of potassium sirbate 0.2% retain the "dodol" quality for 4 - 5 months. After 6 months storage, the moisture content was 14.69 - 16.18%, hard layer thickness 0.1 - 1.63 mm, mold 0 - 43 colony per g, yeast 0 colony per g and total aerobic plate count 10-3.30 x 10 colony per g. 
Pengaruh Perbandingan Asam Format Dan Hidrogen Peroksida Dalam pembuatan Senyawa Epoksi Dari Minyak Kelapa Sawit Rizal Alamsyah; Irma Susanti; Nobel Christian Siregar; Susi Heryani
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 (8148.371 KB) | DOI: 10.32765/warta ihp.v30i02.2466

Abstract

Senyawa epoksi merupakan produk komersial yang dapat diterapkan untuk beberapa tujuan seperti plasticizer, stabilizer, dan coating resin polimer, serta antioksidan dalam pengolahan karet alam. Penelitian ini bertujuan untuk membuat senyawa epoksi berbasis minyak sawit kasar dengan melakukan optimasi proses dengan variabel pelarut, suhu, dan katalis. Penelitian ini menggunakan bahan aku minyak kelapa sawit (CPO), katalis amberlite, H2SO4, H2O2, benzena, heksana, dan asam format. Parameter yang diamati meliputi bilangan oksigen oksiran, bilangan iod, bilangan asam, bilangan penyabunan, dan fourier transform infrared spectroscopy (FTIR. Hasil penelitian menunjukan semakin tinggi perbandingan H2O2 dan asam formiat menyebabkan pembentukan senyawa epoksi yang semakin baik ditunjukan dengan bilangan oksiran yang semakin tinggi.Perbandingan yang optimum antara H2O2, dan asam formiat adalah 2:1 Hasil penelitian menunjukan bahwa kondisi yang optimal pembuatan epoxy diperoleh dengan menggunakan pelarut benzene sebanyak 25% dari CPO, katalis amberlite, pada suhu 70C selama 6jam. Hasil analisis menunjukan bilangan oksigen oksiran 6, 20% bilangan iodium 12,6 (g iod/100g), bilangan asam 8,96 (mg KOH/g), bilangan penyabunan 202 (mg. KOH/g).
(Lysine avalabity as indicator for protein quality) Dhiah Nuraini
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 (5039.757 KB) | DOI: 10.32765/warta ihp.v8i02.2373

Abstract

Protein is one of the nutrients needed for man living and growing normally.Nutritive value of protein is determined by its ammount and also by the composition of its amino acid.Lysine is one of the essential amino acids found in various food stuffs.Lysine is sometimes used as an indicator for determination of protein quality.It is due to the fact that lysine sometimes found as a limiting essential amino acid, especially in cereal.It is also caused lysine is themost sensitive amino acid to certain processing treatment such as heating,smoking,frying and also involved in mailliard reaction.Other important reason is that lysine can be determined by chemical analysis, not like other amino acids which have to be determined biologically.
(Making Bamboo Charcoal And Bamboo Vinegar With Phyrolization Process) H G Pohan; M Maman Rohaman
Warta Industri Hasil Pertanian Vol 25, No 01 (2008)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (4605.967 KB) | DOI: 10.32765/warta ihp.v25i01.2555

Abstract

To increase value added of bamboo, research of making charcoal and bamboo vinegar have been conducted by using of phyrolization process of varieties bamboo. The study was aimed to determine characteristics of phyrolization, charcoal and bamboo vinegar. The research result show that the phyrilization temperature for bamboo andong and  petung was between 650-680

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