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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 Production Of Rolling Oil Lubricant Using Castor Oil And Chitosan Solution) Alamsyah, Rizal; -, Joelianingsih; Mitha Mala, Dheni
Warta Industri Hasil Pertanian Vol 26, No 01 (2009)
Publisher : Balai Besar Industri Agro

Rolling oil is one kind of the lubricants which is used for metal working especially for cold rolling mill (CRM), roll collant, roll oil and pickle oil.Mostly, lubricat based rolling oil was derived from mineral or synthetic oil where its source has been depleted. Castor oil has some advantages to be employed for lubricants or rolling oil based materials since it has high load wear index lubricity, and viscosity as well as low pour point. This research was aimed at investigating the production of rolling oil using castor oil with oxidation treatment. Chitosan was also used to know its effect on rolling oil characteristics. The method of rolling oil production was designed y adding NaHSO4 as catalyst into castor oil, dehydrating of castor oil at 200 C during three hour, cooling of castor oil at room temperature, dissolving buthylated hydroxy toluene (BHT), dehydrating oil (oxidation) at 100 C during 8 hours, addition of 1 %, 3 % and 5 % of chitosan solution into oil, and dissolving O-fenilfenol into oil with oxidation treatment showed better result in term of acid number, iodine number, viscosity, and density. The best result of experiments was showed for the oxidixed rolling oil with dehydrated treatment with 5 % chitosan aolution which has acid value 1,1 mg KOH/gr oil, iodine number 59,3 gr iod/100 gr oil, saponification value 196,9 mg KOH/g oil, viscisity 180, 6 cps, density 0,97 gr/ml. In coclusion higher chitosan concentration resulted lower acid and saponification value. On the Other hand higher chitosan concentration affected higher iodine number and viscosity.

(A study on Packaging of Molded Palm sugar) Sardjono -; A Basrah Enie; Oyok Sukardi
Warta Industri Hasil Pertanian Vol 4, No 01 (1987)
Publisher : Balai Besar Industri Agro

A Study on the packaging of molded Arenga palm Sugar had Been carried out. The packaging materials used were plastics film, aluminium foil, and paper coated with plastic. The moisture content, reducing sugar and sugar colour were observed during 12 weeks of storage. The result showed that the packaging materials used did not significantly affect the moisture content, reducing sugar, and colour during 12 weeks storage. After 12 weeks, the moisture content were 7.01-8.89 percent, Reducing sugar 1.61-1.94 percent and colour 92.04-96.43 I.U

(The Study on Citrus Fruit Concentrate Processing) Ngakan Timur Antara; Dadang Suprianta; Nina Marliana
Warta Industri Hasil Pertanian Vol 15, No 1-2 (1998)
Publisher : Balai Besar Industri Agro

The study on citrus concentrate processing has been carried out. Stages of treatment include washing of citrus fruit, peeling, extraction, filtration, concentration, formulation, bottling, pasteurization and storage. The treatment of the formulation were addition of resin, and addition of HFS and sugar. Observation were done on pH, total acid, the content of sugar, TSS, vitamin C, microbiology and organoleptic test. The results showed that the product formulated by adding of resin and sugars up to 40% met the Indonesian National Standard (SNI) of squash.

Pembuatan Dietanolamida dari Asam Lemak Sawit Destilat dan Minyak Kelapa untuk Sabun Transparan Ariningsih, Santi; Hawani Loebis, Enny; Christian Siregar, Nobel
Warta Industri Hasil Pertanian Vol 33, No 02 (2016)
Publisher : Balai Besar Industri Agro

Asam lemak sawit destilat (ALSD) merupakan hasil samping pada tahap pemurnian (refining) dalam industri minyak goreng. Penelitian ini bertujuan untuk mempelajari proses pembuatan Dietanolamida (DEA) dari asam lemak sawit destilat (ALSD) dan minyak kelapa (MK), mengetahui kinerja surfaktan DEA yang dihasilkan, aplikasi DEA untuk sabun transparan, dan untuk mengetahui uji kesukaan/organoleptik konsumen terhadap sabun transparan. Perlakuan yang digunakan adalah dengan variasi metil ester ALSD dan metil ester MK dalam pembuatan DEA. Metode pembuatan DEA yang digunakan meliputi proses esterifikasi dan amidasi. Proses ini dibagi ke dalam dua (2) bagian yaitu proses pembuatan DEA dari campuran metil ester ALSD dan metil ester MK dan pembuatan sabun transparan menggunakan DEA yang dihasilkan. Hasil penelitian menunjukkan tegangan permukaan DEA terbaik adalah 39,13 dyne/cm dan tegangan antar muka terbaik adalah 3,67 dyne/cm.Â Sabun transparan yang disukai adalah sabun dengan penambahan DEA dariÂ metil ester ALSD : metil ester minyak kelapa sebanyak 1:3 (v/v)

(The Role of Flavors in Food Industry and Its Development Trend in The Future ) Agus Sudibyo
Warta Industri Hasil Pertanian Vol 8, No 01 (1991)
Publisher : Balai Besar Industri Agro

Today the food industry is a "flavor era". For many years, it has placed considerable emphasis on the flavor of the "new foods" of the future probably will not differ too greatly from the traditional types of flavors available today. The existing trends portend that future food products will taste much better with flavors more like those of the natural food ingredients. This brief review describe source of flavors, classification of flavoring, The role of flavors in food industry and development trend of flavors in the future.

(Extraction of Blak Cincau Gel Forming Compound and Its Gelatinization Characteristics) Dhiah Nuraini; Paulus Sunarto; Lucyana -
Warta Industri Hasil Pertanian Vol 17, No 1-2 (2000)
Publisher : Balai Besar Industri Agro

A study to extract and isolate gel forming compound (GFC)of black cincau had been conducted successfully using soda ash and alcohol as extracting and isolating agent. the result showed that the yield of GFC will increase with the increase of soda ash, and so will the Ph value of black cincau gel. the sensory test result showed that the highest acceptance score of black cincau gel was obtained from the extrtact using 5% soda ash. observation on gelatinization characteristics of black cincau showed that the addition of GFC will produce changes on amylogram pattern of tapioca, i.e. the increase of consitency with the increase of GFC addition. The amylogram also showed that black cincau GFC has tw fractions which interacted with strach

(The isolation of beta-carotene component from crude palm oil using absorption method) agus Sudibyo; Suprapto -
Warta Industri Hasil Pertanian Vol 10, No 1-2 (1993)
Publisher : Balai Besar Industri Agro

This report deals with a study on the effect of bleaching earth type used and methods of adding the bleaching earth on the isolation of beta-carotene content from crude palm oil (CPO) using absorption method.The type of bleaching earth used were Master Brand,Champion and Bentonit alam Indonesia,while the bleaching earth concentration used was 15% which given in three methods i.e.first it was given at once addition only, second at twice addition and third at three times addition.It was shown that the combination treatment between Bentonit Alam Indonesia bleaching earth,gave the best result with 55,08% beta-carotene content,11.00% loss quantity of crude palm oil and 55 ppm beta caronete content of crude palm oil after bleaching process.

(Flavour Fixation of Shallot and Soup Leek) Salya Sait; Enny Hawani Lubis
Warta Industri Hasil Pertanian Vol 10, No 1-2 (1993)
Publisher : Balai Besar Industri Agro

The flavours of shallot (Allium cepa linn)and soup leek (A.fistulosum.linn)were separated from their natural sources using solvent extraction technique as wellas juice expression.In the forms of viscous extract liquid and juice concentrate, the flavours were than fixed using the fixation formula US patent 3,619,212; November 9,1971.The stability of aroma and the resistance to microorganisms during storage, and the aroma preference of all fixatives produced were also studied.The result showed that relatively the best stability of aroma was proccessed by the fixatives derived from the extract obtained via the solvent extraction using ethanol 1:1 the resistance to microorganisms of all fixatives was excellent,and the result of sensory eavaluation indicated that the aroma of fixatives derived from the juice concentrate were prefered over thosefrom the ethanol extract.

(The Effect of Oleoresin Concentration Level and Material Compositions for Encapsulating on the Properties of Microencapsulated Pepper Oleoresin by Using Spray Drying) Agus Sudibyo; Helmud P. Simanjuntak
Warta Industri Hasil Pertanian Vol 26, No 02 (2009)
Publisher : Balai Besar Industri Agro

Research one of black pepper oleoresin concentration and encapsulating material kompositions on the properties of microencapsulated pepper oleoresin has been conducted. oleoresin was extracted from dried black pepper with ethanol using percolation technique and it was encapsulated in maltodextrin and sodium caseinate using spray equipment. Experiments were performed using complete randomized factorial experimental desige whit two factrs. Factor A oleoresin concentration; i.e A1 = 10%, A2 = 15% and A3 29% and factor B are maltodextrin to sodium caseainate ratio, i.e. B1 = 90 : 10 and B2 = 75 : 25. then yield, volatile oil retention, piperine content were evaluated. It was found that higher solid concertration will increase the retention of volatile oil and piperine content. The best microcapsule properties was obtained from microcapsules product containing oleoresin 10% and malto-dextrin and sodium caseinate at the ratio of 75 : 25 white the yield of 68.75%, volatile of 2.25%, piperine content of 3.215 and moisture content of 3.75%.

(Lipoxygenese in soybean Products) Bakri Rosidi Rosidi
Warta Industri Hasil Pertanian Vol 4, No 02 (1987)
Publisher : Balai Besar Industri Agro

Lipoxygenase in an enzyme which limit the use of soybean as a protein source food. Research on this matter has been widely done. This paper discussed the property of lipoxygenase, off-flavor products resulted, its effect on soybean protein and its inactivation.

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