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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 Chitosan Addition and Sedimentation Time on Wastewater Treatment of Leathers Tanning Industries) Eddy Sapto Hartanto; Syarif Bastaman; Padmono Citroreksoko
Warta Industri Hasil Pertanian Vol 10, No 1-2 (1993)
Publisher : Balai Besar Industri Agro

The use of chitosan as a flocculation in the treatment of liquid waste of leather tanning industry has been studied.Chitosan was used together with commercial polymers PA 322 and PN 161. It was found tahat the addition of 1% solution of chitosan and polymers significantly affected the decrease of turbidity,suspended solid,cod,and chrom content.The use of 1% sulition along with 90 minutes settling gave the best result i.e. lessened the turbidity 98.8%,suspended soild 97.9%,COD 84%,and chorm content 100%.

Hydrocoloids Biofunctional Food from Seaweeds and Its Applications in Food Industry Dedi Noviendri; Reno Fitri Hasrini
Warta Industri Hasil Pertanian Vol 29, No 01 (2012)
Publisher : Balai Besar Industri Agro

Hydrocolloids have a wide array of functional prpperties in foods. The most hydrocolloids from seaweeds are carregeenan, alginate and agar. Carrageenan and agar are sulfates polysaccharides mainly extracted from red seaweeds (Rhodophyceae) while alginate is extracted from brown seaweeds (Phaeophyceae). Gelidium and Gracilaria are the main seaweeds for commercially producing agar. Kappaphycus and Euchema spcies are the main seaweeds for commercialy producing carrageenan. Then, Laminaria and Sargassum species are the main brown algae for commercially producing alginate. Furthermore, hydrocolloids from seaweeds or marine hydrocolloids are apllied in the food industry for their functional characteristics such as emulsifying, thickening, gelling, and stabilizing agent. All of these hydrocolloidsnamely, alginate, agar and carrageenan have received regulatory approvals from the European Council, the United States Food and Drug Administration, Food and Agriculture Organization, and Codex Alimantarius Commision.

(Cholesterol content of various Animal-based snacks from west java) Salya Sait; Inggriani Satyaputra; Tiurlan F.Hutajulu; Neneng D. Darlianti
Warta Industri Hasil Pertanian Vol 11, No 1-2 (1994)
Publisher : Balai Besar Industri Agro

To increase the costumer acceptance and provide a safeguard of the animal-based snacks customers against the consumption of excessive cholesterol, the quantitative data on the level of cholesterol content of some animal-based sancks produced in west java,i.e. chips of sliced fried chiken small intestine,floured fried eel and cow lung :seasoned dried eel and side-dish of GLC analysis using pracedures for both the formation of acetate derivatives and those of TMS derivatives. Meanwhile,the moistures content as wes as the total fast were also determined.The result of analysis indicated that the highest content of cholesterol was about 3,26. Where as the lowest was about 0.009 grams/100 grams of the food sample, while the level cholesterol content did not depend on the levels of total fast contents.

(Effects of Methods and Distillation Time of " Kapolaga " (Amomum cardamomum Wild.) on The Yield and Chemical Properties of The Oil Produced. Sumarsi -; Sri Harjanto; Untari Pujiastuti
Warta Industri Hasil Pertanian Vol 6, No 01 (1989)
Publisher : Balai Besar Industri Agro

The method was steam distillation and water and steam distillation, whereas the duration was, 4,5,6,7 and 8 hours. It was found out that the highest yield (5,85%) was obtained from 6 hours steam distillation. The analysis of the oil showed that steam distillation method gave lower acid number, but water and steam distillation for 4 hours resulted in highest cineolcontent.

Optimalisasi Proses Fermentasi Pengaruh Penggunaan Enzyme Dan Biomix Pada Fermentasi Bungkil Kelapa Sawit Untuk Meningkatkan Nilai Palabilitas Pada Pakan Ternak Susanto, Eko; Herman Suherman, Ade
Warta Industri Hasil Pertanian Vol 30, No 01 (2013)
Publisher : Balai Besar Industri Agro

Bungkil inti kelapa sawit banyak mengandung protein lemak dan karbohidrat. Protein pada bungkil inti sawit terbungkus oleh adanya senyawaan organik, dengan memecah senyawa pembungkus akan membuka gugusan protein sehingga jumlah nilai protein bertambah. Tujuan dari penelitian ini adalah untuk mencari kondisi fermentasi yang optimum guna meningkatkan kadar proteinnya. Untuk memecah senyawa pembungkus protein bungkil inti sawit diperlukan bantuan enzim-enzim yang dikeluarkan oleh bakteri. Dalam penelitian ini digunakan 2 jenis enzim yakni enzim yang sudah tersedia dalam bentuk bubuk disebut allzyme dan enzim yang dihasilkan dari campuran bakteri (Biomix). Disamping menggunakan jenis bakteri juga diamati kondisi proses yang dikategorikan fermentasi berkesinmabungan dan fermentasi satu tahap. Dari hasil penelitian pendahuluan dengan menggunakan allzyme tidak memberikan peningkatan protein yang nyata, maka pada penelitian tahap II mikroba yang digunakan untuk meningkatkan kandungan protein adalah campuran beberapa bakteri (Biomix) yang dapat menhgasilkan berbagai macam enzyme yang dapat memecah Bungkil Inti Sawit. Perbandingan bahan dan biomix yang optimum adalah 3000 : 25. Perlakuan yang diberikan adalah jenis enzyme/bakteri dan lama fermentasi terhadap kenaikan kadar protein. Jumlah dan jenis mikroba sangat berpengaruh terhadap peningkatan kandungan protein, semakin lama fermentasi semakin besar peningkatan kadar proteinnya dan diikuti dengan semakin menurunnnya kadar serat kasar. Semakin lama proses fermentasi semakin tinggi kandungan protein, tetapi kenaikannya snagat kecil. Waku fermentasi yang efisien adalah 2 hari (48 Jam). Fermentasi bungkil inti sawit dapat meningkatkan jumlah protein dari 15,2% menjadi 17,97%. Fermentasi tidak perlu pengadukan tetapi dibutuhkan pembalikan pada periode tertentu.

(Waste Water Treatment of Tofu Industries by Chemical and Physical(Aeration ) Processes to the Decreasing of BOD5 and Suspended Solid) Eko Susanto; Amelia Rachmatunisa
Warta Industri Hasil Pertanian Vol 14, No 1-2 (1997)
Publisher : Balai Besar Industri Agro

The waste water of tofu industries cause enviromental poblem due to its high BOD and suspended solid values. The decomposition of organic matters in the waste water will result in cloudness of the water and awful smell. Therefore it is necessary to reduce their organic matters by coagulation process using chemicals and continued solid values. The result showed that the aeration, the lower the BOD and suspended values would be. The 22 hours aeration would decrease the BOD value up to 84.36% and suspended solids value op to 91.32%.

(Technical Testing of Rotary Dryer for Cat's Whiskers Leaf (Orthosiphon stamineus benth)Leaf H Guring Pohan; Endah Djubaedah; Noerdin N.K
Warta Industri Hasil Pertanian Vol 16, No 1-2 (1999)
Publisher : Balai Besar Industri Agro

Technical testing of rotary dryer was conducted to dry Cat's whiskers leaf (Orthorsiphon stamineus benth) the aim of the technical testing is to evaluate of performance the rotary dryer for drying cat's whiskers leaf. the drying temperature suitable for cat's whiskers leaf was 50-60 C. the result showed that the dryer reduce moisture from 72.47 % to 9.95% with drying rate 22.5% per-hours. The capacity of dryer is 2000 grams a batch and the heat efficiency was 14.05%.

Penyimpanan Dingin Bawang Merah (Allium ascalonicum L.) Varietas Bima Brebes, Tajuk, dan Bali Karet Eko Priyantono; Yohanes Aris Purwanto; Sobir -
Warta Industri Hasil Pertanian Vol 33, No 01 (2016)
Publisher : Balai Besar Industri Agro

Bawang merah sebagai komoditas hortikultura memiliki permintaan yang cukup tinggi diketahui sebagai bahan segar yang cepat mengalami penurunan mutu secara fisik maupun kimia. Teknik penyimpanan suhu rendah merupakan salah satu metode penanganan pascapanen bawang merah untuk mempertahankan mutunya hingga ketangan konsumen. Penelitian ini bertujuan untuk menganalisa pengaruh suhu penyimpanan terhadap perubahan mutu bawang merah serta mengetahui respon beberapa varietas bawang merah terhadap penyimpanan pada suhu rendah. Bawang merah yang digunakan dalam penelitian ini adalah varietas Bima Brebes, Tajuk dan Bali Karet. Sampel bawang merah dikemas ke dalam plastik net masing-masing sebanyak 2 kg dan disimpan di suhu 0 dan 5oC RH 65-70% dan suhu ruang 25-32 oC dengan RH 50-88% selama 3 bulan. Hasil pengukuran menunjukkan suhu penyimpanan 0oC dapat mempertahankan kualitas bawang merah hingga akhir penyimpanan tanpa ditemukan kerusakan umbi untuk semua varietas. Kerusakan tertinggi yaitu 35.81%,ditemukan untuk varietas Bima Brebes yang disimpan pada suhu 5oC.

(The Use of Pineapple Puree, Sweet potato and Nata de Coco on the Preparation of Dried Functional Snack) M Maman Rohaman; Elly Nurlaelyah
Warta Industri Hasil Pertanian Vol 17, No 1-2 (2000)
Publisher : Balai Besar Industri Agro

Research on the preparation of dried functional snack has been conducted. The formulation was development based on sweet potato leather of pineapple puree 150 and 300 g, nata de coco 0, 100, 200, and 300 g withsweet potato 500 g respectively. The products were stored for 0,4,8 and 12, weeks. The result showed that the effect of storage gave the decrease of moinsture, protein and sugar content for the addition of each nata de coco, while the effect of storage gave the increase of Ph for the addition of each pineapple puree. The dietary fibre and microbial content were relatively unchanged during storage. The best product was accepted by the panelist with the formulation i.e. pineapple puree 150 g, nata de coco 100 g and sweet potato 500 g.

(A study on characteristics of dough made From sweet Potato Flour and Wheat Flour) M Maman Rohaman; Novianis -; Endah Djubaedah
Warta Industri Hasil Pertanian Vol 4, No 01 (1987)
Publisher : Balai Besar Industri Agro

A study to substitute sweet potato flour for wheat flour dough has been conducted using two type of wheat flour and various percentage of substitution. To test the degree of substitution, the characteristics of dough were measured using Brabender farinograph and Brabender Extensograph. Measurement of rheological properties using farinograph showed that the dough made of 60% sweet potato flour with hard wheat and those of 40% sweet potato flour with medium wheat cannot be done. Viscoelasticity of dough from 40% or more sweet potato flour with hard or medium wheat cannot be measured using Extensograph.

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