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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.

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Articles 804 Documents

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(The Study of Pineapple and Soursop Jam Slices Formulation) Solechan -; Irma Susanti
Warta Industri Hasil Pertanian Vol 22, No 01 (2005)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32765/warta ihp.v22i01.2526

Research on the formulation of jam slices from pineapple and soursop has been conducted.The objective of this research is to obtain the best formula for jam slices making from pineaplle and soursop.The treatment used for pineapple jam slices were mixed pineapple peree with sugar and glucose wiyh ratio (100:0):(67:33),(50:50)w/w,respectively,margarine (3%:5%),citric acid and benzoat,than cooked until its thicked amd added margarine to made the jam being slices.The resul showed that the formula with 100% sugar and 5% margarine was the best pineapple jam slices formula according to the organoleptic test conducted.The result of water content analysis from the best formulation of pineapple jam slices showed 10.9%,total sucrose 72.4%,pH 3.93 and TPC 75 coloni/gram.Therefore 100% sugar without glucose mixing should be used for making jam slices.The treatment for making soursop jam slices were butter (1,5%,3%;5%)and agar (0.2%,0.4% and 0.6%). The result showed that the formula with 3% butter and 0.2% agar was the best soursop jam slices formula according to organoleptic test.The result of water content analysis from the best formulation of soursop jam slices showed 14.8%, total sucrose 64.6%,pH 3.99,and TPC 1.9 X 10 kuadrat coloni/gram.

(The Effect Pulp, Compound of Pulp and Peel and Extraction Methods on the Characteristic of Avocado Oil (Persea Americana Miller) H G. Pohan; Bakri Rosidi; Ade Herman Suherman
Warta Industri Hasil Pertanian Vol 22, No 02 (2005)
Publisher : Balai Besar Industri Agro

The study on oil extraction of avocado fruit has been conducted on the effect of rwa materials and extraction method on the characteristic of avocado oil.There are two method : soaking treatment and fermentation treatment before pressing to separate the oil from avocado fruits.The solvent were hexane,diethyl ather and alcohol, whereas the fermentation times were 3,5 and 7 days.Based on the study the subtances compositions of avocado fruit were 71.72% pulp 9.51% peel and 18.77% seed.The result indicated that the best treatment for oil extraction were obtained by using the diethyl ether soaking of dried fruit and 3 days fermentation of pulp before pressing.The first treatment have produced the yield 37.76% oil,4.20% free fatty acid 2,07 mg/100 gram vitamin E, 102 IU/100 gram vitamin A and 10.3 mg/gram beta karoten while the second treatment has produced the yield 21,44% oil,7,85% free fatty acid ,1,40 mg/100 gam vitamin e ,0,5 IU/100 gram vitamin a and 18,1 mg/gram b karoten.

Buah Merah and Papuan People Mathelda Kurniaty Roreng; Toshiaki Nishigaki
Warta Industri Hasil Pertanian Vol 30, No 01 (2013)
Publisher : Balai Besar Industri Agro

Buah merah (Pandanus Conodeis Lam) dilaporkan telah banyak dimanfaatkan atau digunakan oleh masyarakat Papua sejak ratusan tahun yang lalu, sebagai bahan pembantu pengolahan pangan dengan cara mengekstrak menjadi pasta dalam pengolahan kentang, daging dan sayuran. Buah merah diketahui banyak mengandung karoten, lemak dan vitamin E. Selain itu mengandung protein, karbohidrat dan mineral yag kecil. Minyak buah merah mengandung empat jenis karotenoid yaitu:alpha-karoten, beta-karoten, alpha-cryptoxanthin. Dalam tulisan ini akan dibahas tentang sejarah buah merah, kandungan nilai gizi dan manfaat serta keamanannya.

Pengaruh Variasi Komposisi Lemak Cokelat, Olein Sawit dan Minyak Ikan Patin terhadap Kandungan Nutrisi Cokelat Oles Wibisono, Aries; Lestari, Nami; Isyanti, Mirna
Warta Industri Hasil Pertanian Vol 32, No 02 (2015)
Publisher : Balai Besar Industri Agro

Ikan patin merupakan salah satu hasil perikanan yang cukup berpotensi dikembangkan di Indonesia. Minyak ikan patin memiliki kandungan asam lemak esensial (omega 3, omega 6, omega 9) dan vitamin D yang cukup tinggi. Hal ini dapat dimanfaatkan untuk meningkatkan kandungan nutrisi suatu produk pangan salah satunya cokelat oles. Tujuan penelitian ini adalah untuk membuat produk cokelat oles yang lebih kaya nutrisi dan bermutu baik dengan menentukan formulasi penambahan minyak ikan patin sebagai salah satu bahan utama penyusun selain lemak cokelat dan olein sawit serta dengan menentukan teknologi yang tepat dalam proses pembuatan cokelat oles berdasarkan tingkat kesukaan masyarakat.Â Penelitian ini dibagi menjadi empat tahap yaitu pembuatan minyak ikan patin, analisis bahan baku, pembuatan cokelat oles, serta uji karakteristik fisik dan kimia produk cokelat oles yang dibuat. Cokelat oles dibuat dengan dua variabel perlakuan yaitu perbandingan komposisi lemak cokelat, olein sawit dan minyak ikan patin serta teknologi pencampurannya. Formulasi perbandingan komposisi lemak cokelat : olein sawit : minyak ikan patin yang digunakan secara berturut-turut yaitu (1) 40% : 60% : 0%; (2) 40% : 50% : 10%; (3) 40% : 40% : 20% dan (4) 40% : 30% : 30%. Teknologi pencampuran yang digunakan adalah dengan mixer + waterbath, ball mill 1 jam, dan ball mill 2 jam. Cokelat oles selanjutnya diuji secara organoleptik. Cokelat oles yang terpilih dari hasil uji organoleptik kemudian diuji kandungan nutrisinya. Â Â Cokelat oles terbaik adalah cokelat oles dengan komposisi 40% lemak cokelat, 40% olein sawit dan 20% minyak ikan patin serta dibuat dengan teknologi pengolahan menggunakan alat ball mill selama 1 jam. Cokelat oles tersebut memiliki nilai hardness 11,00 g; kadar air 8,34%; abu 2,98%; protein 1,97%; lemak 29,20%; karbohidrat 57,51%; asam lemak bebas 0,35%; asam oleat 11,63%; asam linoleat 2,98%; asam linolenat 0,05% serta vitamin D 7,57 ug/100 g. Cokelat oles dengan kandungan minyak ikan patin ini memiliki kadar protein, lemak, asam oleat dan asam linolenat yang lebih tinggi daripada cokelat oles tanpa kandungan minyak ikan patin.

(The Effect of Temperature, Duration of Heat Treatment and Potasium Hydroxide Concentration on The Transformation of eugenol Inti Iso-Eugenol Derived from Clove Leaf Oil) Achmad Moestafa; Priyo Waspodo; Sahat P Sitorus
Warta Industri Hasil Pertanian Vol 7, No 02 (1990)
Publisher : Balai Besar Industri Agro

Iso-eugenol is one that the compounds which is used as flavor and fragrance materials. The compounds can prepared synthetically from eugenol through a chemical reaction at certain temperature and basic concentration. It was of observed that the concentration of KOH solution and the duration of heat treatment had significantly affected the transformation of eugenol into iso-eugenol. The higher yield was found (82.88%) when eugenol was treated with 50% of KOH at 180 C for 90 minutes.

. (Distillation of Cassia Leaf Oils (C. burmanii, C. zeylanicum and C. cassia) by Cohobation Method and the Identification of Oil Components A Moestofa; Fauziah Badeges
Warta Industri Hasil Pertanian Vol 3, No 01 (1986)
Publisher : Balai Besar Industri Agro

The essential oils from Indonesian cinnamon leaves (Cinnamomun burmanii, Cinnamomun zeylanicum, and Cinnamomun cassia) was extracted using cohobation method. The distillation process was carried out for 3 hrs. The oil was trapped at different temperature i.e 25 degree, 70 degree and 85 degree celcius. The result showed that 70 degree celcius was the optimum temperature. The yield of oil were 0.57;1.62 and 0.31% respectively. Major components of the oils were cinnamic aldehyde and small amount of eugenol (C.burmanii), eugenol and one unidentified component (C.zeylanicum) and cinnamic aldehyde and o-metoxycinnamaldehyde (C.cassia)

(The Formulation of Alginate and Pectin as Edible Coating For Salacca Fruit (Salacca edulis) Ready-to-Service) M Maman Rohaman; Dheni M. Mala; Dwi Sutrisniati
Warta Industri Hasil Pertanian Vol 23, No 01 (2006)
Publisher : Balai Besar Industri Agro

The objective of the study was to develop and assess an edible coating from alginate and pectin that applied to sallaca ready service.The properties assess of sallaca ready-to-serve using edible coating consist of water content,total acid,vit.C,total glucosa,hardness,weight loss,TPC and browning.The chosen formulas were alginate 5%,pectin 5% and mixing between alginate and pectin.The best formula for sallaca ready-to-serve is pectin plus alginate 5% and stearic acid 0,25% it showed by the value of water activity(0,554)elongation percentage (53.33)tensile strength (122.744 kg.f) and water vapor transmition rate (484.41 g/persegi/24 hour).The physic and chemist property assays can be concluted that edible coating application with storage temperature 5 degree C could exted minimally processed salacca shelf life for 10 days.

(Research on Substitution of Tempe Flour in Snack Puff Extrusion) Elly Nurlaelyah
Warta Industri Hasil Pertanian Vol 14, No 1-2 (1997)
Publisher : Balai Besar Industri Agro

The research was aimed at studying the substitution rate of tempe flour for corn flour in the product of snack extrusion. The preliminary study was conducted to find out the suitable rate of tempe flour substitution. The following percentages were used : 5, 10, 15, 20, 25, %. The results of these 5, 10, 15 % were used in the main study. Proximate chemical analysis and organoleptic test were conducted on the snack extrusion produced. The result showed that the use of tempe flour is acceptable to 10% substitution.

(Study on the Effect Of Various Heat Treatment Process to the Refined Deodorized Bleached Castor Oil) Rizal Alamsyah; Mirna Isyanti; Yuniarti -
Warta Industri Hasil Pertanian Vol 24, No 01 (2007)
Publisher : Balai Besar Industri Agro

Heat treatment is one of the important factors in refining castor oil since it was able to coagulate amino acid so that thefat could be easily extracted. The heat treatment conducted were roasting, steaming, and drying. It was conducted before pressing of castor seed. Meanwhile refining castor oil consist of cleaning, grading, drying, pressing, deguming, sentrifusing mixing, bleaching and filter screening (vacuum), washing and quality testing. Pressing of castor kernel was conducted with 50 tons hydrolics press and screw press. Refined castor oil treatment with oven temperature 60 degree celcius for 1 hour showed the higest yield from the other treatment and also the clearer colour. Various concentration and combinationof oxidator was used to produce modified castor oil from refined castor oil. Oxidator used were H2O2 (3% and 5%), KMnO4 (3% and 5%). The best result oxidized castor oil was processed from refined castor oil and oxidator H2O2 3% with 1:5 comparison of volume.

(Listeria in food industry) Sri Esti Rahayu
Warta Industri Hasil Pertanian Vol 9, No 1-2 (1992)
Publisher : Balai Besar Industri Agro

Listeria is a psychrotrop pathogenic bacteria which recently obtained much attention from food tecnologists as well as food industries due to its unique characteristic and yhe disease resulted.The following article discuss briefly about the bacteria especially its characteristics, effect,occurence,effectsof proccesing and environment, and control.

Page 54 of 81 | Total Record : 804

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