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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

58 59 60 61 62

(The Effects of Temperature, Relative Humidity, Type of Packaging on the Quality and the Shelf life of Granulated Palm Sugar) Maman Rohaman, M; w. Fasya, Edna; Suharto, Ign
Warta Industri Hasil Pertanian Vol 19, No 1-2 (2002)
Publisher : Balai Besar Industri Agro

A study on the effects of temperature,relative humidity and packaging type on the quality and storage life on the granulated palm sugar has been conducted.it was aimed at determining the storage condition to improve the granulated palm sugar shelf life. the variable applied in the study were storage temperature packaging materials and relative humidity. the observation was based on sorption isotherm method using BET model and data was processed by computer program designed in PASCAL the coorrlation among moisture content,quality and shelf life were also discussed the result showed that the stability mono layer BET of granulated palm sugar reached the moisture content level of 7.42% at 27 0C and 11.62% at 37,8 0C .the longest shelf life was 770days at 27 0C relative humidity of 6 % and using polyprophylene (pp) packaging the room temperature storage (27 oC), relative humidity of 65-80% and using polyprophylene (pp) packaging reached the shelf life of 360 days .

(Spices Irradiation Treatment for Presevation and Hygiene Purpose) Sudibyo, Agus
Warta Industri Hasil Pertanian Vol 11, No 1-2 (1994)
Publisher : Balai Besar Industri Agro

Spices are important commodity in international trade and ussually added to food in only small amounts. They have little or no nutritional value; their importance lies not only in their ability to impart their own characteristic flavour to food but also to enhance the natural flavour of food it self. However, spices are ussually contaminated with numerous microorganisms and this causes serious problem for the food industry.Various alternatives to the uses of ground spices (such as the use spice oleoresins and essential oils) exist, althought these have certain limitation in their application. Gas fumigation of spices is also simple but a greater disadvantage of this methods is the danger of chemical residues in the food.An effective method of sterilization by irradiation would,threfore,hold,considerable interest for the food industry.This paper rieviewedÂ contamination of spices,spices irradiation treatment and the effect of irradiation upon organoleptic properties and chemical constituents of spices.

Studi Perbandingan Sifat Fisikokimia Minyak Inti Sawit (RBDPKO) Terhidrogenasi dalam Cocoa Butter Substitutes (CBS) dengan CBS Komersial Reno Fitri Hasrini; Nami Lestari; Yuliasri Ramadhani Meutia
Warta Industri Hasil Pertanian Vol 31, No 01 (2014)
Publisher : Balai Besar Industri Agro

Tujuan penelitian ini adalah pengembangan proses pembuatan CBS Minyak Inti Sawit (Refined Bleached Deodorized Palm Kernel Oil, RBDPKO) dengan proses hidrogenasi lalu membandingkan karakter fisikokimia CBS dari RBDPKO dengan beberapa jenis CBS komersial. Tahapan penelitian yang dilakukan adalah (1) Pembuatan CBS RBDPKO melalui optimasi proses hidrogenasi dan rafinasi; (2) Analisis bahan baku dan produk CBS dari RBDPKO; (3) Karakterisasi produk CBS dan membandingkan dengan CBS komersial. Dari hasil penelitian didapat kondisi optimum proses hidrogenasi CBS RBDPKO adalah menggunakan katalis nikel 0,1% pada alat hidrogenasi (reaktor) kapasitas 5 liter, dengan suhu 184°C, tekanan 2,5 bar, lama proses 6 jam, kecepatan aduk 250 rpm, dilanjutkan proses penyaringan dengan alat filter press, proses bleaching menggunakan bentonit 1% pada suhu 90°C selama 45 menit, proses deodorisasi denganalat rafinasi pada suhu 220°C selama 1,5 jam dan penyaringan kembali dengan alat filter press. Pada kondisi tersebut dapat diperoleh CBS asal RBDPKO dengan tekstur, warna dan bau yang mirip dengan CBS asal RBDPKO komersial, kadar air 0,07%, bebas kotoran, bilangan Iod 2,16 gram Iod/100 gram, asam lemak bebas 0,61% , tidak mengandung asam lemak trans dan nikel, titik leleh berubah dari 26,25°C menjadi 34°C, yaitu berubah wujud menjadi padat, terjadi penjenuhan asam oleat dan asam linoleat oleh atom hidrogen menjadi asam stearat sebagai tanda bahwa terjadi hidrogenasi penuh dan memiliki solid fat content 6,62% pada suhu 35°C dan 1,80% pada suhu 40°C mirip dengan profil SFC CBS komersial dan mempunyai profil triasilgliserol (TAG) yang serupa dengan CBS komersial lainnya.

Research on the Use of Sweet Potato Flour as Wheat Substitute in Cake Making Rohaman, M. Maman; -, Novianis; Djubaedah, Endah
Warta Industri Hasil Pertanian Vol 5, No 01 (1988)
Publisher : Balai Besar Industri Agro

A study to substitute sweet potato flour for wheat flour in cake making had been carried out. The acceptability of substitution was analyzed by panel test using cake made from teo kinds of wheat flou and various percentages of substitution (0,2040 and 60%). The product were also analyzed chamically and organoleptically. The result showed that the use of sweet potato flour significantly affect water, protein and sugar content of the cake. Twenty percent of sweet potato flour substitution showed significant different with those of 40 and 60%. Organoleptic test showed that the 20% substitution is acceptable

Pengaruh Proses Pengolahan Singkong (Manihot esculenta Crants) Terhadap Kandungan Skopoletin Tita Aviana; Hitler Guring Pohan
Warta Industri Hasil Pertanian Vol 29, No 02 (2012)
Publisher : Balai Besar Industri Agro

Penelitian mengenai pengaruh proses pengolahan terhadap kandungan skopoletin pada produk singkong telah dilakukan. Tujuan penelitian ini untuk mengetahui karakteristik perubahan kandungan skopoletin pada pasca panen dan pengolahan singkong. Ruang lingkup penelitian mencakup pembuatan produk antara ( mokaf dan tapioka) dan produk olahan dari singkong (singkong goreng, kripik singkong, singkong rebus dan singkong kukus) serta analisis kandungan skopoletin pada tahapan proses pembuatan produk antara dan produk akhir sedangkan hasil analisis kandungan skopoletin pada produk menunjukkan adanya penurunan kandungan skopoletin. Persentase kandungan skopoletin produk antara dan produk akhir terhadap kandungan awal pada bahan baku bervariasi antara 5,77% (keripik singkong) sampai 97,10% (mokaf) Proses pengolahan singkong untuk konsumsi langsung yang dapat mempertahankan kandungan skopoletin cukup tinggi adalah proses kukus (72,35%)

(Volvariella volvaceae) (Analysis of equilibrium moisture content and drying constant of mushroom (Volvariella volvaceae)) Rizal Alamsyah; Putiati Mahdar; Ishak Syah
Warta Industri Hasil Pertanian Vol 12, No 1-2 (1995)
Publisher : Balai Besar Industri Agro

In order to obtain the better mushroom drying operation, it requires proper information of its equilibrium moisture content (Me) and drying constant since it was very useful for storag.The objective of this research was to design Me and K models.The models were function of drying temperature and designed based on infinite slab and sphere geometry.The experiments were conducted at 35,40,45,and 50 degree C,on blanched/unblanched condition and were operated at drying air velocity of 1.0 1.5 2.0, and 2.5 m/s.The Me and K models based on infinite slab gave better results.

(Study for production of Acetylated Pectin as raw material for Bioplastic Films) Rienoviar -; Suminar Setiati Achmadi
Warta Industri Hasil Pertanian Vol 27, No 01 (2010)
Publisher : Balai Besar Industri Agro

The study was aim at obtaining the optimal acetylation and activation time for obtaining water insoluble acetylated pectin which would be used for bioplastic material. The activation time for swelling of pectin were 120, 180, and 240 minutes, meanwhile the acetylation time were 60, 90, and 120 minutes. The experiment revealed that the activation time of 180 minutes and acetylation time of 120, 180, and 240 minutes, meanwhile the acetlylation time were of 60, 90, and 120 minutes. The experiment revealed that the activation time of 180 minutes and acetylation time 120 minute, produced water insoluble (hydrophobic) material were diluted in dimethly sulfoxide, and the highest actyl subsitution was 62.9% (wb). Infrared spectrospic analysis indicated that the absoption band of pectin and the acetylated pectin were different at wave number 1743 cm1 of which the ester group of the material can be detected. The analysis of pectin acetate structure by stereophotomicroscope revealed that the highest surface density was resulted from activation time and acetylation time of 120 minutes. Moreover, the best result of the bioplastic sheet of pectin acetate was produced by using pressure of 100 Psi at temperature of 100oC for 5 minutes pressure.

(Oxidation of VItamin A. Factors Affecting the Rate of Autoxidation of Vitamin A.) Muhammad Slamet Pardijanto
Warta Industri Hasil Pertanian Vol 5, No 02 (1988)
Publisher : Balai Besar Industri Agro

When vitamin A undergoes oxidation in fatty food, two possible types of oxidation should be considered. Firstly, there is a possibility for the vitamin A to react directly with oxygen. However, it is also possible to be oxidised by the products of autoxidation of the lipid. This work is set out to study the rate of autoxidation of vitamin A. It is shown that this process is relatively slow. The factors which influence the rate of autoxidation were also explored.

(The Effect of Type of Container and Storage on the Change of pH and Heavy Metal Migration on Moni Juice (Morinda Citrifolia L.) H Guring Pohan
Warta Industri Hasil Pertanian Vol 20, No 1-2 (2003)
Publisher : Balai Besar Industri Agro

A study on the effect of type of container and storage time of nony liquid has been conducted.the research were the type of plastic and storage time. the observation done were pH and heavy metal such as: PB,Cu,Fe,Co, the result shows there was no significant effect on the chage of pH and metal migration the contains of Cu between; 0,20-1,22 ppm for plastic drum and 0,25-077 ppm for plastic bottle and fe between :2,20-3,48 ppm for plastic drum the change of pH between 3,73-4,62 for plastic drum and 3,74-4,64 for plastic bottle during storage on nony liquid .

(The effect of deterpenation process on the medicinal quality of nutmeg oil) Salya Sait; Inggriani Satyaputra
Warta Industri Hasil Pertanian Vol 12, No 1-2 (1995)
Publisher : Balai Besar Industri Agro

To study the effect of deterpenation process on the medicinal quality of nutmeg oil (Myristica fragrans Houtt), the alcoholic extraction as well as the chomatographic separation technique of deterpenationwas employed on some crude nutmeg oil.Result of the experiment concluded that either the alcoholic extration or the chromatograpic separation technique of deterpenation caused a down grade of the medicinal quality of nutmeg oil due to an increase in the level of myristicin concentration. The former technique gave a complete removal of monoterpene hydocarbon and the latter gave only partial removal.

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