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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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Implementasi Metode Uji 3-MCPD (3-momochloropropane-1-2-diol) Pada Produk Kecap Dan Minyak Goreng Menggunakan Gas Kromatografi Mass Spektrofotometer Yus Maria Novelina; M. Maman Rohaman; Neneng Dina Darlianti
Warta Industri Hasil Pertanian Vol 30, No 02 (2013)
Publisher : Balai Besar Industri Agro

Kegiatan penelitian meliputi pemilihan metode uji dan pemilihan kondisi operasional gas kromatografi yang akan digunakan sebagai kondisi standar. Analisa yang dilakukan meliputi analisa kandungan 3_MCPD dalam minyak dan kecap. Berdasarkan hasil analisa, kemudian dipilih kondisi operasional untuk GCMS dan metode yang paling optimal yang akan digunakan sebagai metode standar. Verifikasi metode dilakukan dengan mengacu pada World Health Organization (WHO) Method Validation Guidelines (1977), terbukti melalui verifikasi metode memiliki karakteristik yang sesuai dengan tujuan aplikasinya di laboratorium sebagai metode pengujiam rutin standar. Metode terpilih memiliki % Simpangan Buku Relatif atau RSD (Relative Standard Deviation) untuk presisi pada minyak sebesar 10,4 hingga 17,4%; koefisien korelasi untuk linieritas 0,999 pada rentang konsentrasi 0 hingga 0,1 ug/kg; % recovery untuk akurasi berkisar 85,5% untuk matriks minyak dan 74,7% untuk matriks kecap; limit deteksi sebesar 0,004ug/kg dan konsentrasi limit kuantitasi sebesar 0,0012ug/kg.

Pengaruh Proses Reduksi Kandungan Kalsium Oksalat Pada Tepung Talas dan Produk Olahannya Tita Aviana; Enny Hawani Loebis
Warta Industri Hasil Pertanian Vol 34, No 1 (2017)
Publisher : Balai Besar Industri Agro

Pada penelitian ini dilakukan beberapa perlakuan proses pada pembuatan tepung talas dengan tujuan untuk mengurangi kandungan kalsium oksalat pada tepung dihasilkan. Tepung talas dibuat untuk memudahkan penyimpanan dan pengolahan lanjut menjadi produk makanan lainnya. Rasa gatal karena tingginya kandungan kalsium oksalat pada tepung talas merupakan kendala bagi daya terima produk olahan talas. Percobaan perlakuan perendaman dengan larutan asam sitrat dan garam dilakukan untuk mengurangi kandungan kalsium oksalat. Tepung yang dihasilkan kemudian diolah menjadi produk pangan berupa kukis dan brownies. Analisa yang dilakukan meliputi kandungan kalsium oksalat dan uji organoleptik pada tepung, kukis dan brownies yang dihasilkan. Penelitian ini menunjukkan bahwa perlakuan perendaman menggunakan sitrat dan larutan garam pada proses pembuatan tepung talas mengurangi lebih banyak kandungan kalsium oksalat dibandingkan perlakuan lainnya. Adapun hasil uji kandungan kalsium oksalat terhadap produk kukis dan brownies adalah tidak terdeteksi.

Penentuan Konstanta Laju Pengeringan Bawang Merah (Allium ascalonicum L.) Iris Menggunakan Tunnel Dehydrator Narjisul Ummah; Yohanes Aris Purwanto; Ani Suryani
Warta Industri Hasil Pertanian Vol 33, No 02 (2016)
Publisher : Balai Besar Industri Agro

Penelitian ini bertujuan untuk menentukan konstanta laju pengeringan bawang merah iris yang dikeringkan dengan menggunakan tunnel dehydrator. Pengeringan bawang merah iris dilakukan pada suhu pengering dan bobot sampel per tray yang bervariasi yaitu suhu 40°C, 50°C, 60°C dan bobot sampel bawang merah iris 300 g, 400 g, dan 500 g. Lajualiran udara pengering sebesar 0.0933 m3/detik. Pengeringan bawang merah iris dilakukan pada kadar air awal ± 80% hingga mencapai ± 10%. Selama proses pengeringan perubahan kadar air diukur dengan interval waktu 0, 120, 240, 360, 480, dan 600 menit. Pengukuran kadar air dilakukan dengan cara termogravimetri. Penentuan konstanta laju pengeringan menggunakan persamaan lapisan tipis. Hasil penelitian menunjukkan nilai konstanta laju pengeringan menggunakan tunnel dehydrator berkisar antara 0.01/menit-0.019/menit. Konstanta laju pengeringan sebagai fungsi suhu dan bobot sampel per tray yang dihasilkan dapat diaplikasikan untuk memprediksi perubahan kadar air bawang merah iris selama pengeringan menggunakan tunnel dehydrator.

(Chemical Composition of Indonesian Traditional Food Additives Which Possibly Containing Borax) Atih Surjati Herman; Renawati Iskandar; Binarti Dwi Astuti
Warta Industri Hasil Pertanian Vol 8, No 01 (1991)
Publisher : Balai Besar Industri Agro

Five types of traditional food additives collacted from markets in Java and Manado, namely "bleng", "obat mi", "Pijer", "air abu/kansui" and "abu cina/kansai" were analysis for their chemical composition. The same chemical analysis was done to the solutions of straw ash and coconut shell ash, and also to natural mineral water ("bleng alam") collected from two sources in puwodadi/Central Java, which are traditionally used for food additives. Except "obat mi", the other four food additives contain boron. Composition of mineral water was different between the two sources, one contained boron while the other did not. Rough estimation composition of these additives are shown in the paper.

(A Study of Isothrm Sorption, Temperature and Number of Layers on the K Value of Coconut Fiber) H Guring Pohan; Yang Yang Setiawan
Warta Industri Hasil Pertanian Vol 17, No 1-2 (2000)
Publisher : Balai Besar Industri Agro

The rsearch of coconut fiber has been carried out to determined isotherm sorption and rate of weight decrease during drying. Isotherm sorption was done by adjusting room water activity which are 10%, 35%, 65%, 90% and 99%. The calculating data of research show linier regression with equation Y= 0.336156 X - 0.02038, R2= 0.9743, C=15.49 and m0=3.16. decreasing weinght of fiber was studied to find out the effect of amount of layer (1, 3 and 5 layers) and drying temperature (50 C, 60 C and 70 C). The result show that the temperature has no significant effect while amount of layer very significant to the dryness of fiber. The highest k value was found in the 1 layer treatment between 0.47912 - 0.85270, while the lowest k value found in the 5 layers treatment those are vary between 0.16770-.19793.

(The Effect Of Reconstitution Temperature For Local Isolates Of Enterobacter sakazakii (Cronobacter sp.) from Powdered Infant Formula and Weaning Food) Yuliasri Ramadhani Meutia; Ratih Dewanti-Hariyadi; Estuningsih -
Warta Industri Hasil Pertanian Vol 26, No 01 (2009)
Publisher : Balai Besar Industri Agro

Enterobacter sakazakii (recently know as novel genus Cronobacter sp.) is opportunistic bacteria which can cause severe meningitis in neonates. Eight isolates of E.sakazakii which previously isolated from powdered infant formula (PIF) and weaning food were tested foe their ability to survive during reconstitution with water having various temperatures, and their fate during hang time in comparison with 7 isolates previously described by Estuningsih and E. sakazakii ATCC 352/7. reconstitution with 100 C water decreased he number of bacteria of most isolates to undetectable level, while with 40 C and 4 C water did not reduce the bacterial number significantly. Using water of 70 C, reconstitution decreased the number of bacteria of 10 isolates to undectable levels; however 6 isolates survived the reconstitution temperatures. The hang time test showed that some bacteria which were not detected after reconstitution with 70 C water became detectable after 2 hours. Those surviving reconstitution with 70 C well during hang time for 2 to 8 hours.

(Increasing the Eugenol Content of Clove Leaf Oil by Rectification) Agus Sudibyo; Syarief Bastaman; Hendarti -
Warta Industri Hasil Pertanian Vol 4, No 01 (1987)
Publisher : Balai Besar Industri Agro

A study on rectifications of clove leaf oil had been conducted in order to improve its quality and eugenol content. Retifications was done by distillation using low vacuum pressure (5 and 15 mm Hg) and resulted in two fractions of clove leaf oil (fraction I and II). Observation was emphasized on the eugenol content and its quality. The eugenol content of fraction I was increased by 5-8% and those of fraction II was 30-31%. As for the purity of eugenol content, it was decreased in fraction I, and increased in the other.

(The Safety Control and Application of HACCP In packaged Drinking Water Industry) Agus Sudibyo
Warta Industri Hasil Pertanian Vol 24, No 01 (2007)
Publisher : Balai Besar Industri Agro

The Indonesia market for bottled drinking water currently shows a very high rate of growth. Per capita consumption of packaged drinking water is about 32 liters per year and tend to be risen. The number of bottled drinking water registered in Indonesia are about 350 industries which produced as much 5 billions liters per year. Most of all drinking water production in Indonesia are produced by bottled drinking water industry. However, there are evidence, problem and fact that some of bottled drinking water was contained and it has not met the quality and safety standard. Since the nethods of contamination protection has been issued, the problem in bottled drinking water service establishment is to enforce which must include not only proper equipments nad installations but also training of the personel. The HACCP concept for preparation drinking water of bottled drinking water service has to be socialized with the simple language. Goevernment and inspection authorities should encourage the ready to drinking water industry managerial to apply the safety control and HACCP procedures to ensure safe drinking water production.

(The Use of Natural Antioxidant Coconut Oil) M Maman Rohaman; Solechan -; Derris Trismansyah; Ign Soeharto
Warta Industri Hasil Pertanian Vol 15, No 1-2 (1998)
Publisher : Balai Besar Industri Agro

The objective of this research is to study the effect of natural antioxidant such as clove and sesame seed on the reaction rate of coconut oil oxidation. The experimental procedure used the randomized block design factorial using two variables. The treatment chosen consists of coconut oil with clove antioxidant, coconut oil with sesame seed antioxidant, coconut oil with sesame seed plus clove antioxidant which each dosage 200 ppm and finally coconut oil without antioxidant (control). Those samples were analyzed at periodic intervals for oxidative deterioration. The parameter analysis consists of the perioxide number, free fatty acid, iod number,moisture content and oil clearness. The result indicate that the natural antioxidants (clove and sesame seed) are capable of preventing oxidative deterioration. Natural antioxidants give a very significant result on coconut oil quality, in the following order : coconut oil with clove antioxidant, coconut oil with sesame seed antioxidant, coconut oil with sesame seed plus clove antioxidant with the constant of reaction rate 0.15, 0.12 and 0.09.

Pengaruh Perlakuan Blansing dan Variasi Penggunaan Gula Terhadap Karakteristik Organoleptik dan Daya Terima Dendeng Jamur Tiram Tita Aviana; Susi Heryani
Warta Industri Hasil Pertanian Vol 33, No 02 (2016)
Publisher : Balai Besar Industri Agro

Pada penelitian ini dilakukan formulasi dan karakterisasi dendeng berbahan baku jamur tiram (Pleurotus ostreotus). Penggunaan jamur tiram sebagai bahan baku menjadikan produk dendeng jamur sebagai salah satu pangan alternatif vegetarian. Bau langu khas jamur yang kurang disukai merupakankendala, dandiperlukan perlakuan pendahuluan untuk menghilangkan bau langu agar menghasilkan produk dendeng dengan mutu organoleptik yang disukai, dengan proses blansing. Formulasi dendeng menambahkan gula merah dan gula pasir sebagai pengikat dan pembentuk tekstur dendeng. Proses pengolahannya adalah penyortiran, blansing, penirisan, pengecilan ukuran, pencampuran bumbu, pencetakan, pengeringan, dan pengemasan. Analisa yang dilakukan meliputi analisa proksimat dan ujiorganoleptik melalui uji kesukaan terhadap 20 orang panelis produk dendeng jamur. Hasil uji sensori menyatakan bahwa dendeng menggunakan jamur giling dengan penambahan gula merah dan gula pasir (D2G2) disukai panelis . Hasil analisa sifat fisik dan kimia terhadap produk akhir menunjukkan bahwa produk D2G2 memiliki kadar air 12,8%, kadar abu 4,72%, kadar protein 4,58%, kadar lemak 0,98%, karbohidrat 76,9%, kadar serat makanan 8,06% dan vitamin B2 <0,25 mg/kg

Page 58 of 81 | Total Record : 804

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