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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 Dextrin Addition and Drying Temperature on the Processing of Cubed Palm Sugar) Sardjono -; Joeswadi -; Elly Nurlaelyah
Warta Industri Hasil Pertanian Vol 5, No 01 (1988)
Publisher : Balai Besar Industri Agro

A study on the processing of cubed palm sugar had been carried out. The treatment done were dextrin addition (0.1% and 0.2%), drying temperature (60 degree and 80 degree celcius) and storage (0,2,4,6 and 8 weeks). The moisture content, reducing sugar and ash content were observed during 8 weeks storage. The best result was those with 0.1% dextrin addition and drying temperature 80 degree celcius for 45 minutes. After 8 weeks, the moisture content was 2.58-2.84%, reducing sugar 2.28-2.53% and ash content 0.58-1.02%.

(The effect cooking time and sugar addition on the quality of traditional food "Akam" Indra Neffi Ridwan; Tatang Gumelar; Ella T.S; Hasnelly -
Warta Industri Hasil Pertanian Vol 12, No 1-2 (1995)
Publisher : Balai Besar Industri Agro

The research is aimed at studying the effect of cooking time and sugar addition on the quality of traditional food "akam".The cooking time used are 25,30 and 30 minutes.Addition of cane sugar for the portion of 25,30 and 35 to the dough for the material of "akam".The result showed that the best product are obtained from 25 minutes cooking time and 30 portion addition of cane sugar.The chemical compositions is as follows: moisture content 6.88%, total sugar 35.70% ash 1.05% and peroxide value 0.76 mg oxygen/100 g sample

(Shelf-life Prediction of Instant Coffee Using an Accelerated Storage Study with Arrhenius Kinetics Model) Agus Sudibyo; Tiurlan F. Hutajulu; Setyadjit -
Warta Industri Hasil Pertanian Vol 27, No 01 (2010)
Publisher : Balai Besar Industri Agro

Instant coffee is one of Indonesia's processed food product, that can be easily undergo a reduction in quality caused by adsorb of moisture. Nowadays, consumers demand products with good appearance, texture, taste and flavor whilst keeping their nutritional value. In order to meet consumers expectations for high-quality products, food industries must be conducted shelf-life studies that many times include the assessment of several analytical and sensory properties. Shelf-life dating using arrhenius method is one of an accelerated shelf-life test. The purpose of this study were to observe initial instant coffee characteristics, to observe the changes of quality during storage, to determine the quality critical point parameter for the product and the prediction of shelf-life of the product using arrhenius kinetics method based on its quality control parameters. In the present study it was found that during storage of the product, moisture content and brightness level color value of the product aroma have decreased; and sensory evaluation based on volatile reducing substance (VRS) value and boiled coffee aroma. Critical parameter for this study is moisture content with the value of critical point for moisture content is 17.98%. Calculation based on Arrhenius kinetics equation at 30oC, RH 70% revealed a present of shelf-life for 588 days, at 45oC & RH 70% revealed a present of shelf-life for 398 days, and at 50oC & RH 70% revealed to make present of shelf-life for 352 days.

( The development of a Non Dsctructive Electrical Technique to Assess Banana Quality) Eko Susanto
Warta Industri Hasil Pertanian Vol 5, No 02 (1988)
Publisher : Balai Besar Industri Agro

The variation of the dielectric properties of bananas was applied for measuring their quality. The loss tangent was express the degree of banana maturity. Other quality factors measured were sugar and moisture content, pH, pulp to peel ratio and texture. Destructive and non destructive methods were studied to investigate the realtionship between them. The non destructive method was performed by inserting two blades into the banana. Quantitative and quallitative changes of banana were measured with approximately linear correlation with the loss tangent as measured with a universal bridge. The analysis showed that the loss tangent of the banana decreased during the maturation period. The best correlation between sugar content and the loss tangent existed with a linear correlation of 0.93.

(Development of Processing of Breakfast Cereals and Rootcrops) Sutrisniati, Dwi; Junaidi, Lukman
Warta Industri Hasil Pertanian Vol 20, No 1-2 (2003)
Publisher : Balai Besar Industri Agro

A study to find out the best method in processing of breakfast cereal and root crop has been conducted the materials used were flour from cassava ,corn,soybean,sweet potato,tapioca and seasoning .the proximate analysis and organoleptic test was conducted toevaluate the quality and the acceptance of the product.addition of 2%chocolate powder to the formula can improve the taste and flavor of the product.breakfast cereal and root crops accepted by panelist were products which made from mixed of corn flour cassava (10.10);mixed of sory flour ,sweet potato and tapioca(9:9:2),mixed of corn product which was made from mixed of soy flour has a fat and protein content higher than product which was made from mixed of corn flour.

.(The effect of drying temperature and treatment of areca fruit(Areca cathecu L.)on the quantity of Whole Seed) Susanto, Eko; -, Syahril; Waspodo, Priyo
Warta Industri Hasil Pertanian Vol 12, No 1-2 (1995)
Publisher : Balai Besar Industri Agro

Areca nut (Areca cathecu)is an export commodity which still face problem in its preparation.sun drying of areca nut done by the farmers needed 30 days or more.To reduce the drying time ,variation of drying temperature and treatment on the fruit was studied.The study aimed at obtaining the proper drying condition after which the dried fruit could be easly broken and the percantageÂ of whole nut is high.The temperature used were 60,80,and 100 degree C,while the treatment applied were whole fruit (no treatment),scratched fruit and partially peeled fruit.The result showed that the best drying temperature was 100 degree C.The drying time needed was hours which resulted in 80%whole nut with 13.66% moisture content.

(Resistant Starch (RS) : Formation, Preparation, and Its Physiological Effects) Yuliasri Ramadhani Meutia
Warta Industri Hasil Pertanian Vol 27, No 01 (2010)
Publisher : Balai Besar Industri Agro

Resistant starch (resistant starch - RS) is one kind of starch which resistant to amylase enzyme activity. The interesting thing of this starch is the RS that can be used as source of dietary fiber, and it has several advantages compared with traditional dietary fiber in their application in various food product, such as it can be applied as a texture modifier in baked products as well as a crisping agent. RS can be prepared through heat treatment, enzyme treatment, the combination of heat and enzyme treatment, as well as by chemical treatment using distarch phosphat ester compounds. Along with increasing public attention to health, RS plays important role as functional foods, acts as a component of dietary fiber, prebiotic, preventing colon cancer, and has a hypoglycemic effect, as well as hipocholesterolemic effect.

(Aloe vera as a raw Material for Industry) Wahyu Suryowidodo, C
Warta Industri Hasil Pertanian Vol 5, No 02 (1988)
Publisher : Balai Besar Industri Agro

Aloe vera is a kind of succulent plant. It is a member of the Lily family and can be used as a raw material for industries. This article described the components of the aloe gel, its physical and chemical properties, the use of the gel for human health, cosmetic, food and beverage industries.

(The Effects of Bromeline Extract of Pineapple as Bating Agent on The Vegatable Tanning of Rabbit's Leather) Prayitno -; Agus Mulyono; Triana Setyawardani
Warta Industri Hasil Pertanian Vol 21, No 02 (2004)
Publisher : Balai Besar Industri Agro

The effects of bromeline extract of pineapple as batting agent on the vegetable tanning of rabbit's leather have been investigated the concentration treatment for bromeline extract were 1%, 1.5% and 2% of bloten weight meanwhile batting process time employed were 30,45,and 60 minutes the design experimental method employed in this research was completely randomaized design (CDR) factorial 3x3 with three reptitions .the testing parameters observed were sewn quality and tearn resistance the showsd thatsewn quality was affected significantly for batting time (p>0.05)but tearn resistance was not significantly influenced ,meanwhile the bromeline extract dosage affected unsignificanttly (p>0.05) on sewn quality as well as on tearn resisntace.by concentration of extract bromeline 1%; 1.5%;and 2% thesewn quality and tearn resistance met indonesian national standard (SNI)of leather glove at 45 and 60 minutes of batting time respectively.

(The preparation of monoglyceride from coconut oil as emulsifier) Endah Djubaedah; Achmad Moestafa; Mariana -
Warta Industri Hasil Pertanian Vol 12, No 1-2 (1995)
Publisher : Balai Besar Industri Agro

Food emulsifier is an important addive used in food industries.Emulsifiers are usedto improve the texture of products such as to stabilize margarine,ice cream,etc.Basically emulsifier consist of two functional groups, the first one dissolves in water and the other in oil which enebles them to bridge two unmixed phases.The most widely used emulsifiers are monoglyceride which contain long alkyl chain residue from fatty acid chain and hydroxyl groups from glycerol.Monoglycerida had been prepared in this study through the reaction of coconut oil and glycerol using coustic soda as catalyst.The best treatment was obtained from the reaction of one parts of coconut oil and four parts of glycerol at 250 degree C, stirred for 3 hours using of 0.20% NaOH as catalyst which produced 45% yield containing 77% monoglyceride.

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