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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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(Microenkapsulasi : Penerapan dan Teknik) Ngakan Timur Antara
Warta Industri Hasil Pertanian Vol 8, No 02 (1991)
Publisher : Balai Besar Industri Agro

Perkembangan ilmu dan teknologi memungkinkan berkembangnya teknologi proses dan pengawetan dibidang pangan umumnya dan flavor khususnya.Teknik enkapsulasi (encapsulation) adalah suatu cara yang dikembangkan untuk memperpanjang masa simpan dan memperbaiki penampilan (perfomance) suatu produk antara atau akhir, sehingga memberikan beberapa keuntungan dalam pemakaia selanjutnya.Penerapan dan beberapa teknik enkapsulasi diulas dalam artikel ini.

The Optimation of Shrimp Shells Demineralisation, Deproteinisation, and Deasetilation on Water Soluble Chitosan Production Rizal Alamsyah; Susi Heryani; Irma Susanti
Warta Industri Hasil Pertanian Vol 29, No 01 (2012)
Publisher : Balai Besar Industri Agro

Shrimps shell still considered a solid waste (solid waste) and the problem of environmental pollution. Shrimp shell processing into high value-added products such as chitin and chitosan water soluble can expand its application in user industries. This study was aimed to obtain optimal condition for shrimp shells which resulted from quick frozen shrimp into water soluble chitosan (WSC). Stage of the process was conducted on the extraction of chitin (demineralization and deproteinasi), extraction of acid-soluble chitosan (ASC) (deacetylation), and manufacture of water-soluble chitosan. Demineralization of shrimp shells performed using 1 N HCL, the ratio (1:4), at a temperature of 70-75 C. Deproteinisasi performed using NaOH 3.5%, ratio (1:4) at a temperature of 80-85 C, the results of the deproteinisasi is chitin. Extraction of chitosan (deacetylation process) is done using NaOH 50%, ratio (1:20) at a temperature of 120-140 C. Demineralization, deproteinization, and deacetilation were conducted for 4 and 6 hours. One treatment was also conducted to produce ASC by applying directly deacetilation NaOH 50% at 140 C without demineralization and deproteinization. For the WSC stage, ASC producd was then mixed with DMAc (dimethyl acetate), stored (for aging), separated, washed, dried, and blended. The best treatment is demineralization process step, deproteinisasiand deacetylation for 4 hours, which ASC yield of 28.33% and WSC 15.46%. As for the process of direct deasetilisasi, produced the greates chitosan. The best characteristics of WSC was expressed in term of solubility (5 mg WSC/250 mL water), moisture content (10,0%), mineral or ash content (0.16%), nitrogen content (2.11%), viscosity (6 cps), and degree of deacetylation (64,75%).

(The production of articficial "salak" flavor using instrumental method approach). Ngakan Timur Antara; Hendarti -; Eddy Sapto Hartanto
Warta Industri Hasil Pertanian Vol 10, No 1-2 (1993)
Publisher : Balai Besar Industri Agro

The study imitating "salak" (fruit of salacce edulis) has been done by instrumentation approach.Six components of "salak" flavor,which are probably the key-flavor of "salak" were identified.By compounding the identified components namely ethyl butyrate,isoamyl acetate,alyl caproate,amyl butyrate,linalool and geraniol with another chemical such as aldehyde C19,diphenyl oxide,peru balsam,lemon oil,lime oil,glyserine,ethanol 96%,propylene glycol and cananga oil originated from irian,the artificial "salak" flavor has been created successfully.From the sensory point of view all of panels detected the "salak" flavors of the product,and 6 out of 21 detected another flavor beside the "salak" flavor it self.

)(Study on the Effects Process on Tannin and Phytic Acid Content in Taro (Colocasia esculenta (L) Schott) M Maman Rohama; Adriana Wahyu Rahmani; Faisal Anwar; Hadi Riyadi; Solechan -
Warta Industri Hasil Pertanian Vol 10, No 1-2 (1993)
Publisher : Balai Besar Industri Agro

A research on the effect of process on tannin and phytic acid content of taro corm has been conduced.The study was done on fresh,boiled,steamed and roasted taro corm and also taro flour.The result showed that uncooked taro contained 750.5 mg of tannin and 374 mg of phytic acid per 100 gr.Boiling treatment showed the decrease of tannin of 50.17% and the decrese of phytic acid of 13.57%.The streaming treatment resulted in the decrease of tannin of 49.90%and the decreaseof phytic acid of 16.30%.Roasting treatment showed of tannin of 53.63% and phytic acid 51.11% and flour treatment showed the decrease of 35.31%tannin and 64.37%phytic acid.

(Lipase Catalysed Intersterification of Red Palm Oil and Coconut Oil Blends to Produce B-Carotene Riched Raw Spreads) Reno Fitri Hasrini; Sugiyono -; Purwiyatno Hariyadi; Nuri Andarwulan
Warta Industri Hasil Pertanian Vol 26, No 02 (2009)
Publisher : Balai Besar Industri Agro

Red palm oil has several characteristics which is very raw spread, especially their high carotenoid content which have many advantages for human health. Enzymatic interesterification (IE) with saturated and middle-along chain fatty acid (coconut oil) is one effective ways improve their physical propertise. the objective of this research was to obtain the best formulation of red palm oil coconut oil blends which have the most similar characteristics with raw spreads commercial and have high B-carotene content. The in this research were (1) Chemical properties analysis from Crude Palm Oil (CPO), including water content, free fatty acid, peroxide value, iod value, and carotenoid total, (2) Refining and chemical properties analysis of Neutralized Red Palm Oil (NRPO), including water content, free fatty acid, peroxide value, iod value, and carotenoid total, (3) Fractionation of neutralized Red Palm Oil (NRPO), (4) Enzymatic interesterification and physicochemical properties analysis, including slip melting point (SMP), carotenoid total, solid fat content (SFC), and fat crystallization behavior. The results showed that product of enzymatic interesterification such as SMP and SFC profiles were higher than without enzymatic interesterification treatment, carotenoid total was not change significantly, and the crystal sizes were larger than treatment before. Enzymatic interesterification results very significant changing on physical properties from NRPO and Rpo and still have high total carotenoid. Formulation of (Rps/Rpo)/CNO with ratio 75:25, 77,5:12,5 and 82,5:17,5 b/b had most similar physical properties with profile raw spreads retail and industry. SMP value of there ratio already included in SMP commercial spreads range that are 32,63; 33,60 and 34,86 oC. After enzymatic interesterification process, total carotenoid only decreased 1,85; 2,97 and 2,93% (363,16; 378,21 and 392,81 ppm become 356,43; 366,72 and 381,32 pmm), and SFC profile on 20, 30 40 oC were similar with SFC profile raw spreads and industry.

(Technical Design and Testing of Soy Milk Extractor in Tofu Production) Rizal Alamsyah Alamsyah; Atih Suryati Herman Suryati Herman; Sri Wuri Handono Wuri Handono
Warta Industri Hasil Pertanian Vol 4, No 02 (1987)
Publisher : Balai Besar Industri Agro

The extraction of soy milk in tofu production in Indonesia was done by traditional pressing in which the ground soy mixture was wrapped in cotton cloth and pressed using a piece of stone. In this way some amount of soy milk was still left in the presscake. The study is aimed at designing two types of extractor-centrifugal type and press type-in order to increase the extraction efficiency. It was found that the liquid content of presscake obtained from this equipment is less as compared to the traditional method. The capacity of centrifugal is 270 1/hr. Its efficency of the centrifugal is 84.04% and those of press type is 69.50%. The optimal rotation of sieve of the centrifugal machine is about 700 rpm using induction motor of 1.5 HP.

(The Production of Chicken and Fish Feeds Using Some Substitution Materials) Rizal Alamsyah; Turlan F. Hutajulu; Mochamad Noerdin N.K; Lukman Junaidi
Warta Industri Hasil Pertanian Vol 17, No 1-2 (2000)
Publisher : Balai Besar Industri Agro

The study was aiming at investigating for both chicken and fish feet by using substitution materials which so far is used as by product. These substitution feeds were comprised of palm oil sludge, shrimp shell, gold snail, and by product from leather fleshing. Feed formulation, were based and Least square methods represented in Feedmania program and calculated by using computer. These raw materials can be substituted for amount parts of conventional materials e.g. yellow corn, soybean meal, and fish meal. Based on feed consumed for broiler chicken, it is obtained the result as follow feed convertion ratio (FCR) was 1.95/1, and the feed efficiency for fish was 41%.

The Use of Organic Acid and Thermal Adequacy on the Canned String Beans) Maman Rohaman, M; Yang Setiawan, Yang; G. Pohan, H; Budhiono, Arief
Warta Industri Hasil Pertanian Vol 18, No 1-2 (2001)
Publisher : Balai Besar Industri Agro

Research on the canned string beans has been conducted .the formulation used was 1% salt,the organic acid (0.27% citric acid and 0.22% lastic acid ) and types of packaging (timplate and retort pouch) the product were stored for 0,2,4 and weeks the results showed that the result showed that the effect of storage gave the decrease of PH ,protein ,vitamin c and hardness.the microbial contents were relatively unchanged during storage .the process time required for tinplate retort pouch were 0.057 minutes respectively ,which adequate to render to canned string beans (pH< 4.5) microbiologically safe .

(Drying Analysis of Sliced Spring Onions) Alamsyah, Rizal; Mahdar, Putiati; Mustika, Yang Dewi
Warta Industri Hasil Pertanian Vol 11, No 1-2 (1994)
Publisher : Balai Besar Industri Agro

The study was desiged to investigate drying characteristics of sliced spring onions (Allium porrum L.) using experimental dryer. The drying experiments were employed with fresh and blanched spring onions based on thin layer drying. The drying experiments were conducted using different drying temperature (46C,52C,and 62C),drying air velocity (3,5 m/s and 4,5 m/s)as well as the size of materrials (0.25 cm x 0.25 cm and 0.5 x 0.5 cm). The drying characteristics obtained were presented as curves i.e. the descrease of moisture content versus time, and drying rate versus moisture content.The drying rates of fresh spring onions were generally higher than those of blanched spring onions.

Mineral Content of "Aren Sap" and of "Granulated Aren Sugar") Suryati, Atih; -, Herman; Yunus, M
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.v4i02.2228

Mineral content af aren sap and of garnulated aren sugar had been analyzed. Seventeen samples of juice were collected from trees of Arenga pinnata MERR in Sukabumi and Cianjur; while 48 samples of granulated aren sugar were collected from home industries in the same area. Both sugar and sap have a mineral content between 1 to 1.8 percent dry basis (1.5 more or less than 0.22). The major mineral component of the sap was pottasium (K), followed by phosphor (P), magnesium (Mg), sodium (Na), calcium (Ca), ferrum (Fe) and cuprum (Cu), with the content of 8296, 776, 733,619, 53, 10 and 6 milligram/kg dry basis respectively.

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