Garuda - Garba Rujukan Digital

Article Per Year (5 Year)

All

Warta IHP (Warta Industri Hasil Pertanian)

ihp
Website

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

49 50 51 52 53

(Syginum aromaticum L.) (Isolation of Eugenol and Beta Caryophylene From Clove Leaf Oil) Tiurlan Farida Hutajulu; Kurnia Hanafiah; Dadang Supriatna
Warta Industri Hasil Pertanian Vol 24, No 02 (2007)
Publisher : Balai Besar Industri Agro

Clove leaf oil is one of the eugenol and beta-caryophylene source essential oils commonly use for chemicals,farmacies,fragrance,and food inductries. The problem of clove leaf oil is poor quality i.e. low eugenol content and dark brown colour,result in price low price.One alternative of increasing its quality and value is by chemical deterpenation method. This method include aging period treatment after reacted with sodium hydroxide for 12 and 24 hour. Eugenol and beta caryophilene content was analised by gas chromatogrphy.The eugenol content extracted from this method was compared with imported eugenol products i.e.containing 85%-99,2% with 70,09%(v/v) yield,aging of 12 hour result in eugenol content 80%-84% and 50.22% (v/v) yield.This method also result in beta caryophylene extrec as side product, aging of 24 hour result in the highest content of beta caryophylene i.e. 80%-85% with 25,22%(v/v)yield,whereas 12 hour aging result in beta caryophylene content of 62%-64% and 24,01% (v/v) yield.

(The Planning Model for Development of Cacao Industry in Indonesia) Agus Sudibyo; Hartrisari -; Arbainah -
Warta Industri Hasil Pertanian Vol 16, No 1-2 (1999)
Publisher : Balai Besar Industri Agro

Research on planning model for development o cacao industry had been conducted and designed by using system methodology, and analytical hierarchy process. the system indentificayion consisted of constructing related input-output diagrams and strategic priorities analysis. It was found that the ystem approach was an effective tool in identifying a complicated system. Based on analytical hierarchy process the study concluded that planning of cacao industry development resulted high competitiveness product development strategic with score 0.3984 as the frist priority and product diversification strategic with score 0.3550as secound priority. there were five selected factors that could influence the development strategic of cacao industry, i.e. technology (0.2986) capital and finance (.1568) raw cacao quality (0.1556) infra structure including facility (0.1102) and production or operation management (0.1090) meanwhile actor who had the high to small role in implement selected strategy included businessman/ frim (0.4920) goverment (0.1792) and farmer (0.1522) the study had also shown that the objective could be reached through increassing added value of commodity (0.1643) increasing market share (0.1498) increasing forein exchange (0.1466)maximum profit taking (0.1339) and increasing farner income taking (0.1320).

Pengendalian Senyawa Trimetilamin (TMA) dan Amonia dalam Pembuatan Margarin dari Minyak Patin Fitri Hasanah; Nami Lestari; Yuni Adiningsih
Warta Industri Hasil Pertanian Vol 34, No 2 (2017)
Publisher : Balai Besar Industri Agro

Penelitian pembuatan margarin minyak ikan patin telah dilakukan Lestari (2009) dengan hasil diperoleh margarin bernutrisi lebih tinggi dari margarin minyak nabati komersial, namun masih mengandung bau amis. Tujuan penelitian ini adalah mempelajari komponen penyebab bau amis pada minyak ikan patin sebagai upaya untuk mengendalikan bahan baku ikan patin yang digunakan, mendapatkan teknologi ekstraksi dan pemurnian untuk pembuatan margarin. Penelitian dilakukan dengan pencarian cara ekstraksi dan pemurnian minyak patin dilanjutkan dengan pembuatan margarin disertai analisis senyawa trimetilamin (TMA) dan amonia pada bahan baku, minyak kasar dan minyak patin murni serta produk margarin dari minyak ikan patin. Dari hasil penelitian didapat minyak kasar terbaik diperoleh dari bahan baku daging dicampur tulang dan kepala (tanpa jeroan) dengan perlakuan proses pengukusan dan pengepresan, yang dibuktikan dengan nilai TMA rendah (0,82 mg/100 g) dan uji organoleptik bau nilainya 4,2 (suka). Bahan baku terbaik akan digunakan pada proses pembuatan margarin. Pembuatan margarin dari minyak ikan patin terdiri dari proses emulsifikasi, proses homogenisasi pada suhu 400C selama 20 menit, pengisian ke dalam jar, pendinginan di dalam lemari pendingin dan pelabelan Hasil analisis menunjukkan margarin dari minyak ikan patin mutunya sesuai dengan SNI Margarin (SNI 3541: 2014) serta warna, tekstur, rasa, bau dan daya olesnya disukai.

(study on extraction of "Gayam" starch). Siti Sofiah; Murdiati Gardjito
Warta Industri Hasil Pertanian Vol 8, No 02 (1991)
Publisher : Balai Besar Industri Agro

starch was prepared from "Gayam" (inocarpus edulis) seeds in order to increase itsw shelf life and diversifyb the products.The yield of starch was about 20% the shelled seeds and the degree of gelatinization was 81-85 degree C. Bleaching process affected the corbohydrate content of the starch but not its whitennes.The use of 300 ppm sodium metabisulfite solution decrease the carbohydrate content up to 28.60%.

(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

(Implementation and Development of HACCP System on Food Industry in Indonesia) Agus Sudibyo; Sri Esti Rahayu; M Maman Rohaman; Indra Neffi Ridwan; Shinta D. Sirait; Nirwana Aprianita; Dwi Sutrisniati; Ressytustra -
Warta Industri Hasil Pertanian Vol 18, No 1-2 (2001)
Publisher : Balai Besar Industri Agro

Research on implementation and development hazard analysis critical control point(HACCP) system on food safety on facing international trde and globalization .the methods used was based on descriptive analysis ,that are problem identification of food safety system issue on small and medium industry (SMI'S) ,selection and empowerment to SMI'S training and guiding in food safety system to SMI'S implementing of HACCP management system in SMI's ,food safety auditing based on food safety system to SMI's were still weak and need to be improved in terms of good manufacturing practice (GMP) facilities ,sanitation and personnel hygiene awareness ,responsibility and commitment on food safety system the food safety audit resulted that were five SMIs have met foodsafety plus requirements.

Study of Oligosacharida Content from Various Sweet Potatoes and Application as Fuctional Drink Irma Susanti; Eddy Sapto Hartanto; Ning Ima Wardayanie
Warta Industri Hasil Pertanian Vol 29, No 02 (2012)
Publisher : Balai Besar Industri Agro

In order to support food diversification, the effort to increase value-added sweet potatoes, which are very abundant in Indonesia, is necessary to conduct. Therefore, the research was conducted to study the content of oligosacharide from various cultivars of sweet potatoes, to develop formulation and to examine consumen acceptance of sweet potatoes drink. The steps of the research were consisted of production of sweet potatoes flour, extraction of oligosacharide, analysis of oligosacharide content, production of sweet potatoes drinks and its organoleptic test.Sweepotatoes flour were made by slicing the tuber, drying at 55 -60 C for plus minus 20 hours, grinding and shieving with mesh 80. The flour extraction was done usinng ethanol 70% for 15 hours and then evaporated using rotary evaporator. The oligosacharide content was analyzed by thin layer chromatography and HPLC. Sweet potatoes drink were produced as follow : size reduction, blanching, water addition with ration flour ti water of 1:2, filtering to separated the starch and formulation.The result showed that the highest oligosacharides content was white sweet potatoes with rafinose content 0,15%, 0,02% stachiose, dan 0,11% malthohexose, while the highest oligosacharide content of sweet potatoes drink was red sweet potatoes with 0,07% rafinose. Hedonic test showed that red sweet potatoes drink with 10% sugar and 0,1% citric acid was the most prefered with average score for taste, color were 3.50 and for flavor was 3.45.

The Effect of Acid Soaking and The Length of Sterilization on the Quality of Canned Shrimp) Dhiah Nuraini; Novianis -; Paulus Sunarto
Warta Industri Hasil Pertanian Vol 4, No 02 (1987)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32765/warta ihp.v4i02.2226

A study on canning of shrimp has been conducted in order to decide the best processing stages. The effect of acid soaking of shrimp on the products has also been studied. Observation was done on pH, microbiology and acceptabitity test using 34 panelist. The result showed that 20 minutes of sterilization resulted in a sterile canned shrimp (total bacteria: 0-5 x 10^1 colony per g; coliform: 0 and anaerobic thermophilic bacteria: negative). The colour, taste and aroma of the product was acceptable, while the texture was not due to its softness.

(Comparative Study on Food Safety Assurance System in Terms of SP, SNI and foodSafe Model for Small Scale Food Industry in Indonesia) Agus Sudibyo; Sri Esti Rahayu; M Maman Rohaman; Dwi Sutrisniati; Ressytustra -
Warta Industri Hasil Pertanian Vol 19, No 1-2 (2002)
Publisher : Balai Besar Industri Agro

Comparative study on food safety assurance system in trems of SP, SNI, Foodsafe models and development implementing of foodsafe modelfor small scale food industry in indonesia was conducted to increase the performance of small scale food industry in food safety assurance. the methods used was based on descriptive analysis that had development by Hair et al (1987) that are collecting information and data to identify food safety problems issue on small scale food industry, comparative descriptive analysis of the system, and development implementing of foodsafe model for small scale food industry. The result showed thst the food safety problems in small scale food industry were still complex and need to be improved and empowered. The foodsafe model is appropriated as food safety assurance systems for small scale food industry in Indonesia. The food safety audit resulted that three small scale food industries have met foodsafe requirements.

(Effect of Temperature and Concentration of Sodium Hidroxida Producing Activated Carbon From Paddy Husk) H.G Pohan; Christiana Siallagan; Rianti Wulandari
Warta Industri Hasil Pertanian Vol 11, No 1-2 (1994)
Publisher : Balai Besar Industri Agro

Production of activated carbon from paddy husk has been conducted with activation temperature and refluxed by NaOH (at 50-60 degree C. The activation temperature are 600; 800; and 1000 degree C with the concentration of NaOH 5;10;and 15%.The result is treated with activation temperature 800 degree C with 15% NaOH. The result has adsoption ability 514,36 mg/gr.From the analysis result of bond funcation showed that the activated carbon act as carbon-H (carbon with alkaline bond function).

Page 51 of 81 | Total Record : 804

49 50 51 52 53

Filter by Year

1984 2023

Filter By Issues

All Issue Vol 40, No 1 (2023) Vol 39, No 2 (2022) Vol 39, No 1 (2022) Vol 38, No 2 (2021) Vol 38, No 1 (2021) Vol 37, No 2 (2020) Vol 37, No 1 (2020) Vol 36, No 2 (2019) Vol 36, No 1 (2019) Vol 35, No 2 (2018) Vol 35, No 1 (2018) Vol 34, No 2 (2017) Vol 34, No 1 (2017) Vol 34, No 1 (2017) Vol 33, No 02 (2016) Vol 33, No 02 (2016) Vol 33, No 01 (2016) Vol 33, No 01 (2016) Vol 33, No 1 (2016) Vol 32, No 02 (2015) Vol 32, No 02 (2015) Vol 32, No 01 (2015) Vol 32, No 01 (2015) Vol 31, No 02 (2014) Vol 31, No 02 (2014) Vol 31, No 01 (2014) Vol 31, No 01 (2014) Vol 31, No 2 (2014) Vol 30, No 02 (2013) Vol 30, No 02 (2013) Vol 30, No 01 (2013) Vol 30, No 01 (2013) Vol 29, No 02 (2012) Vol 29, No 02 (2012) Vol 29, No 01 (2012) Vol 29, No 01 (2012) Vol 28, No 02 (2011) Vol 28, No 02 (2011) Vol 28, No 01 (2011) Vol 28, No 01 (2011) Vol 27, No 02 (2010) Vol 27, No 02 (2010) Vol 27, No 01 (2010) Vol 27, No 01 (2010) Vol 26, No 02 (2009) Vol 26, No 02 (2009) Vol 26, No 01 (2009) Vol 26, No 01 (2009) Vol 25, No 02 (2008) Vol 25, No 02 (2008) Vol 25, No 01 (2008) Vol 25, No 01 (2008) Vol 24, No 02 (2007) Vol 24, No 02 (2007) Vol 24, No 01 (2007) Vol 24, No 01 (2007) Vol 23, No 02 (2006) Vol 23, No 01 (2006) Vol 23, No 01 (2006) Vol 22, No 02 (2005) Vol 22, No 02 (2005) Vol 22, No 01 (2005) Vol 22, No 01 (2005) Vol 21, No 02 (2004) Vol 21, No 02 (2004) Vol 21, No 01 (2004) Vol 21, No 01 (2004) Vol 20, No 1-2 (2003) Vol 20, No 1-2 (2003) Vol 19, No 1-2 (2002) Vol 19, No 1-2 (2002) Vol 18, No 1-2 (2001) Vol 18, No 1-2 (2001) Vol 17, No 1-2 (2000) Vol 17, No 1-2 (2000) Vol 16, No 1-2 (1999) Vol 16, No 1-2 (1999) Vol 15, No 1-2 (1998) Vol 15, No 1-2 (1998) Vol 14, No 1-2 (1997) Vol 14, No 1-2 (1997) Vol 13, No 1-2 (1996) Vol 13, No 1-2 (1996) Vol 12, No 1-2 (1995) Vol 12, No 1-2 (1995) Vol 11, No 1-2 (1994) Vol 11, No 1-2 (1994) Vol 10, No 1-2 (1993) Vol 10, No 1-2 (1993) Vol 9, No 1-2 (1992) Vol 9, No 1-2 (1992) Vol 8, No 02 (1991) Vol 8, No 02 (1991) Vol 8, No 01 (1991) Vol 8, No 01 (1991) Vol 7, No 02 (1990) Vol 7, No 02 (1990) Vol 7, No 01 (1990) Vol 7, No 01 (1990) Vol 6, No 02 (1989) Vol 6, No 02 (1989) Vol 6, No 01 (1989) Vol 6, No 01 (1989) Vol 5, No 02 (1988) Vol 5, No 02 (1988) Vol 5, No 01 (1988) Vol 5, No 01 (1988) Vol 4, No 02 (1987) Vol 4, No 02 (1987) Vol 4, No 01 (1987) Vol 4, No 01 (1987) Vol 3, No 02 (1986) Vol 3, No 02 (1986) Vol 3, No 01 (1986) Vol 3, No 01 (1986) Vol 2, No 02 (1985) Vol 2, No 02 (1985) Vol 2, No 01 (1985) Vol 2, No 01 (1985) Vol 1, No 02 (1984) Vol 1, No 02 (1984) Vol 1, No 1 (1984) Vol 1, No 1 (1984) More Issue

Home Page

OAI Link

Editorial Team

Contact

Reviewer

Google Scholar

Contact Name
-

Contact Email
-

Phone
-

Journal Mail Official
-

Editorial Address
-

Location
Kota bogor,

Jawa barat

INDONESIA

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Home Page

OAI Link

Editorial Team

Contact

Reviewer

Google Scholar

Contact Name -

Contact Email -

Phone -

Journal Mail Official -

Editorial Address -

Location Kota bogor, Jawa barat INDONESIA

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Contact Name
-

Contact Email
-

Phone
-

Journal Mail Official
-

Editorial Address
-

Location
Kota bogor,

Jawa barat

INDONESIA