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Warta IHP (Warta Industri Hasil Pertanian)
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 Type of Bamboo Charcoal and Pyrolization temperature on the isothermal adsorption of H’ ion Characterization, the chloroform adsorption and the electric conductivity) Yeoul Kim, Hi; G Pohan, H
Warta Industri Hasil Pertanian Vol 24, No 02 (2007)
Publisher : Balai Besar Industri Agro

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Abstract

The study of the effect of three varieties of bamboo and pyrolization temperature of 400 degree C,500 degree C,600 degree C,and 700 degree C on the isothermal adsorption of H,the adsorption of chloroform and the electrical conductivity of charcoal have been carried out.The study was aimed to the determine characteristic of charcoal to be measured of the adsorption of isothermal ion H+ by using acid solution of acetate 0,1 mole the adsorption of chloroform and the electrical conductivity.The research result shown that the temperature of pyrolization excelsior,the adsorption isothermal ion H+ and the chloroform exelsior but the electrics conductivity progressively lower for all bamboo types.The best of isothermal adsorption.Of ion H+ andong charcoal was 3,87 x 10-6 mol/liter/g at the temperature pyrolization 600 degree C with value of K1 = 0,03351,petung charcoal was 1,25 x10-5 mol/liter/g at the temperature pyrolization 400 degree C with value of K1 =0,02888 and the korea charcoal was 5,34 x 10-6mol/liter/g at the temperature pyrolization 700 degree C with value of K1=0,02849 respectively.The best of chloroform adsorption for the andong caharcoal 262.0%,the petung charcoal 180.5% and the korea charcoal 125,7% at temperature pyrolization 700 degree C.The best of the electrical conductivity for the korea charcoal and the andong charcoal was ranged beetwen 0,37-2.54 MQ.
(The Effect of Time Duration and The Rate of Distillation on Oil Yield and Vetiverol Content in Vetiver Root). Moestafa, Achmad; Waspodo, Priyo; Hakim, Syaeful
Warta Industri Hasil Pertanian Vol 8, No 02 (1991)
Publisher : Balai Besar Industri Agro

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Abstract

Vetiver oil is one of the essential oils which are use as perfumeand fragrance material.It has a pleasant odour and a typical charateristic as a fixative agent in perfumes.An oil which has high vetiverol content is usually more appreciated and highly valued.An attempt to perform and high vetivero content from vetiver root by manipulating the time and rate of distillation has been carried out.It was observed that the longer the distillation was proceeded a higher yield of oil and vetiverol content was discovered.Rate of distillation seemed to have he same effect,the faster distillation was taken place, more oil and higher vetiverol was found.
A Study on The Use Soybean Varietes and Addition of Eggs in The Preparation and Storage of Egg Tofu) Rohaman, M. Maman; Enie, A. Basrah; -, Hanafi; Syarief, Rizal
Warta Industri Hasil Pertanian Vol 11, No 1-2 (1994)
Publisher : Balai Besar Industri Agro

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Abstract

The aim of this experiment was to study the effect of soybean varieties (Glycine max var. Tidar and var. Galunggung) and the addition of eggs (0,2,4 and 6%)on egg tofu quality. The addition of egg before soymilk boiling gave the best result in which the protein content of the whey in the lowest.The product were analysed after 0,4 and 8 days of storage and was still in good condition after 8 days at 10-15 degree C.Phycal, chemical,microbiological and panel tset showed that the best result was obtained using tidar variety and less than 2 percent addition of egg. 
Hydrocoloids Biofunctional Food from Seaweeds and Its Applications in Food Industry Noviendri, Dedi; Fitri Hasrini, Reno
Warta Industri Hasil Pertanian Vol 29, No 01 (2012)
Publisher : Balai Besar Industri Agro

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Abstract

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.
(Effect of Banana Type, Amount and Duration Concentrate Storage Quality Against Soft Drinks Fruit Banana) Neffi Ridwan, Indra; Susanto, Eppy; Winarno, F.G.
Warta Industri Hasil Pertanian Vol 4, No 02 (1987)
Publisher : Balai Besar Industri Agro

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Abstract

The research was aimed at studying the effect of banana variety, amount of concentrate and lenght of storage on the quality of soft drink made of banana juice. The result showed that banana of "AMBON" variety produced soft drink of more preferable taste, clearer and higher acid content. The higher the amount of concentrate, the higher the total soluble solid, total acid and total sugar. The clarity decreased as the amount of concentrate was increased from 12% to 16% and tend to be constant of the increased from 16% to 20%. Total soluble solid and total sugar increase until the fourth week and will decreased later. The longer the storage, the lower its clarity
(Developments and Innovation of Food technology to Produce of Health Food Products andIts Market Prospect) Sudibyo, Agus
Warta Industri Hasil Pertanian Vol 26, No 02 (2009)
Publisher : Balai Besar Industri Agro

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Abstract

In recently years, the increase cause of the illness related life style, such as diabetes mellitus and obesity, cardiovascular and cancer diseases, have been characterized as social issues which leads to the loss of quality of life and increases in medical care expenses. On the other hand, to make a guarantee to extend the length of a healthy life expecting in an aging society is society is significant social issue in the world. Consequently, modern nutritional science was needed to provide ever more information on the functions and mechanisms of specific food components in health promotion and/or diseases prevention. Recent innovations in food technologies have led to the use of many traditional technologies, such as fermentation, extraction, encapsulation, fat replacement, and enzyme technology, to produce new health food ingredients, reduce or remove undesirable food components, add specific nutrient or functional ingredients, modify food compositions, mask undesirable flavors or stabilize ingredients.Modern biotechnology has also changed fundamentally the way foods are created; meanwhile nanotechnology is also beginning to find potential applications in the area of food and agriculture. In the global marketplace food products for health, especially functional food and netraceuticals have a multi-billion dollar industry and development of food product for health with distinctive genetic and ecotype traits has to deliver unique product to the world was large quantity. this paper offers a brief overview of the developments and annovations of the food product for health with technologies involved in ingredient modification, protecting ingredient and controlling delivery. Furthermore, it discusses the prospect of these food product currently in the market.
(Cholesterol content of various Animal-based snacks from west java) Sait, Salya; Satyaputra, Inggriani; F.Hutajulu, Tiurlan; D. Darlianti, Neneng
Warta Industri Hasil Pertanian Vol 11, No 1-2 (1994)
Publisher : Balai Besar Industri Agro

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Abstract

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.
(The Effect of Extraction Methode to the Yield and Curcumin Content from Curcuma (Curcuma Xanthoriza Roxb) Susanto, Eko
Warta Industri Hasil Pertanian Vol 18, No 1-2 (2001)
Publisher : Balai Besar Industri Agro

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Abstract

A study to find out the best condition in extraction of curcumin from curcuma xanthoriza has been conducted the variable the used are the solvent concentration methode of extraction ,and material and solvent proportion .the result showed that semi continues process by using alcohol 95% and proportion between material with solvent 1:8 produced the highest curcumin content .the yield has total dissolved solid 11,48% with 1.502% curcumin.
Annona muricata L)(The Effect of Sulfite Soaking and Benzoic Addition to Soursop Puree) Sunarto, Paulus; Djubaedah, Endah
Warta Industri Hasil Pertanian Vol 5, No 01 (1988)
Publisher : Balai Besar Industri Agro

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Abstract

A study on soursop puree has been conducted to decide the best processing stages. The effect of sulfite soaking and benzoic addition to the products has also been studied. Observation was done on moisture content, sugar content and ascorbic acid content and organoleptic test during storage. The moisture content, sugar content and ascorbic acid content of soursop puree were decreased during storage. The result showed that up to 4 weeks of storage, all of the treatments were acceptable.
Karakterisasi Tempe Koro Pedang (Canavalia ensiformis (L)) yang Dibuat dengan Variasi Persentase Ragi dan Jenis Pengemas Diniyah, Nurud; Siti Windrati, Wiwik; -, Maryanto; Herry Purnomo, Bambang; Wardani, Windi
Warta Industri Hasil Pertanian Vol 31, No 01 (2014)
Publisher : Balai Besar Industri Agro

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Abstract

Tempe merupakan salah satu makanan tradisional Indonesia yang dibuat melalui proses fermentasi dan mengandung nutrisi yang tinggi. Selama proses fermentasi, komponen-komponen yang kompleks akan dihidrolisis oleh kapang menjadi senyawa-senyawa yang lebih sederhana. Pemanfaatan bahan pangan lokal perlu ditingkatkan untuk mengurangi laju impor dan memperkuat ketahanan pangan lokal. Pada penelitian ini, koro pedang digunakan sebagai bahan baku pembuatan tempe. Tujuan dari penelitian ini adalah mengetahui pengaruh jenis pengemas dan persentase ragi terhadap karakteristik fisik, kimia dan organoleptik tempe yang dihasilkan. Penelitian ini menggunakan Rancangan Acak Lengkap dengan 2 faktor dan 3 kali ulangan. Variasi jenis pengemas dan persentase ragi terdiri dari A1B1 (plastik:1%), A1B2 (plastik:1,5%), A1B3 (plastik:2%), A2B1 (daun:1%), A2B2 (daun:1,5%), dan A2B3 (daun:2%). Data yang diperoleh diolah menggunakan sidik ragam.  Jika terdapat hasil data yang berbeda nyata maka dilakukan uji lanjut menggunakan BNT (Beda Nyata Terkecil) pada taraf 5%.  Analisis organoleptik dilakukan dengan Uji Friedman pada taraf 5%.  Hasil uji efektivitas menunjukkan nilai terbaik dari formulasi yaitu perlakuan A1B2 (jenis pengemas plastik dengan persentase ragi 1,5%). Karakteristik tempe dari perlakuan tersebut memiliki nilai kecerahan warna 62,22; tekstur 130,92 g/10mm; kadar air 64,86%; kadar abu 1,96%; kadar lemak 6,84%; kadar protein 16,62%; kadar karbohidrat 9,72%; dan kadar serat 3,66 %.

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