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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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Peran Investasi pada Sektor Industri Makanan dan Implikasinya Terhadap Ketahanan Nasional Jekson Simanjuntak
Warta Industri Hasil Pertanian Vol 31, No 02 (2014)
Publisher : Balai Besar Industri Agro

Dalam lima tahun terakhir belum diketahui secara akurat peran investasi dalam menciptakan Nilai Tambah Bruto (NTB) dan penyerapan tenaga kerja dalam sektor industri makanan. Tujuan penelitian ini adalah menganalisis berapa besar peran investasi sektor industri makanan dalam menciptakan 1) NTB, 2) penyerapan tenaga kerja, 3) import content, dan 4) indeks backward linkage dan forward linkage. Data diolah dengan Tabel I-O pada 66 sektor industri dengan tahun dasar 2010. Investasi di sektor industri makanan periode 2007–2011 rata-rata sebesar Rp 12,39 triliun per tahun, terbukti dapat menciptakan NTB riil sebesar Rp 4,22 triliun juta per tahun di sektor bersangkutan, dengan elastisitas investasi terhadap NTB sebesar 1,77. Investasi tersebut berperan menciptakan penyerapan tenaga kerja sebanyak 49.158 orang per tahun, dengan elastisitas penyerapan tenaga kerja sebesar 0,98. Import content di sektor bersangkutan sebesar 5,92% dengan nilai sebesar Rp 993.934.000.000,- per tahun. Peran investasi di sektor industri makanan berkontribusi besar terhadap pendapatan nasional dan ketenagakerjaan, yang berimplikasi cukup baik pada ketahanan nasional. Namun demikian, import content yang relatif cukup besar bila tidak dicermati dapat memperlemah ketahanan nasional.

(Effects of Distillation Time and Seed Crushing on The Yield and Physico-Chemical Properties of Cumin Oil) Agus Sudibyo
Warta Industri Hasil Pertanian Vol 6, No 01 (1989)
Publisher : Balai Besar Industri Agro

A study on the effects of distillation time and seed crushing on the yield and physico-chemical properties of cumin oil has been conducted. Two treatments were given to cumin seed i.e.(a) remain whole, and (b) crushed (using blender). The seeds were distilled using cohobation methods for 3,5 and 7 hours. The yield of whole seeds were 1.90; 2.10 and 2.23% for each distillation time, while those of crushed seeds were 2.18; 2.25 and 2.43% respectively. The evaporation residues of both oils were increased from ca. 0.18% (3 hrs. distillation) to 2.23% (7 hrs distillation). an from ca. 0.20% (3 hrs. distillation) to 0.26% (7 hrs distillation). The highest cuminaldehyde content was obtained from 3 hrs. distillation (5.99%) and the lowest was those of 7 hrs. distillation (45.14%).

( Analysis for Equilibrium Moisture Content, Sorption-Isotherm and Economic Analysis of Ginger Powder Processing (Zingiber officinale Rosc)) Rizal Alamsyah; Bambang Irawan; Putiati Mahdar
Warta Industri Hasil Pertanian Vol 22, No 01 (2005)
Publisher : Balai Besar Industri Agro

A study to analyse for equilibrium moinsture content, sorption-isotherm and economic analysis of ginger powder processing (zingiber officinalle Rosc) production has been conducted. the study was aimed at designing adsorption and desorption model of ginger powder by investigating its equilibrium moisture content conducted at 30 C and 40 C, relative humifily (Rh)level of 11.3, 32.4, 51.4, 63.5, and 75.0% for adsorption model and 11.2, 31.8, 48.5, 61.4 and 75.8% for desorption model. Four models of smith, henderson, caurie and bradley were emploved and modified to investigate a model which appropriate for ginger powder composition. before resulting the models and curves. it was initially calculated some constant. the modification of smith model showed the best result for adsorption condition. Financial analysis was conducted to evaluated the financial viability of ginger powder processing. the financial analysis of ginger production of 500 kg per day consits of some parameter e.g IRR (internal rate return) was 28.53%, NPV (net present value) was Rp. 204.252.000.-, net revenue was Rp. 252.000.000,- and PBB (pay back period) was 3.5 years. It can be concluded that ginger powder production was viable to be set up.

(The effect of heating and soda concentration in the preparation of monoglyceride on Its Physical Characteristics) Achmad Moestafa; Endah Djubaedah; Mariana -
Warta Industri Hasil Pertanian Vol 12, No 1-2 (1995)
Publisher : Balai Besar Industri Agro

Glycerolmonolaurate is one of the emulsifiers used in food industries.The addition of such compound into food is to maintain its consistency, improve their texture homogenity and quality.It also stbilizes and thicens food mixture.Further it was understood,that the improvement of food characters depend on the method of emulsifier preparation.An experiment had been carried out to study the effect of heating time and soda concertration on the Hydrophlyc Liphophylic Balance (HLB) value and its globular size when glycerolmonolaurate was prepared from coconut oil and glycerol.It was foundthat the duration of heating process and soda concertation significantly affected the globular size but did not against the HLB value.

(Coleus amboinicus Lour) (Techno Economic Analysis of Production Unit of Torbangun (Coleus amboinicus Lour) Extraxt Powder) Lukman Junaidi; Tiurlan F. Hutajulu; Dadang Supriatna; Subagja -; Eddy Sapto Hartanto
Warta Industri Hasil Pertanian Vol 27, No 02 (2010)
Publisher : Balai Besar Industri Agro

Torbangun leaves could be extraxted to produce powder whice could be used as a raw material for nutraceutical or medicenal industri. techno economic analysis was conducted to evaluate the financial viability of the production unit of torbangun extract powder. the results of analisis showed that the production unit of torbangun extract powder was very feasible financially. based on the techno economic analysis, the production unit of torbangun extract powder resulted the net present value (NPV) i.e. Rp 650.170.746, internal rate of return (IRR) i.e.36,73% and pay back period i.e. 2,72 years. the break oven point of the production unit of torbangun extract powder was Rp 242.979.681 per year and the based price was Rp 355.239 per kg. the sensitivity analysis showed that the viability of the production unit o torbangun extract powder was very sensitive to the changes in the raw material cost,product price,and yield of the process. on the other hand the changes in the investment cost, electricity, and and working days,ware not sensitive to the viability of production unit of torbangun extract powder.

(Comparison Study of The Effectiveness of Cs, Na, Ca and Ba as Ionization Suppressant in The Determination of K Using AAS Technique) Salya Sait; Chepy Asnadi
Warta Industri Hasil Pertanian Vol 6, No 01 (1989)
Publisher : Balai Besar Industri Agro

Recommended method for the determination of potassium using the Air-Acetylene Flame AAS technique requires an addition of cesium cation which is expensive (dua to a scarcity of supply in Indonesia) to suppress ionization suppressant is investigaed and compared with that of cesium cation.The results of investigation conclude that only sodium cation is capable to substitute cesium cation in the method.

(The Influence of Preparation Time of Enzymes Fermentation for the Quality of Modified Cassava Flour (MOCAF) Tita Aviana; H G Pohan; Reno Fitri Hasrini
Warta Industri Hasil Pertanian Vol 28, No 01 (2011)
Publisher : Balai Besar Industri Agro

Cassava (Manihot esculenta) also called yuca or cassava, is a native plant of south America. cassava is used as an alternative staple food source of carbohydrate .in indonesia one cassava intermediate products is mokaf (modified cassava flour ) whivh is made through fermentation time which are 2 hours (S2)and 24 hours (S24 and P24) and studied their characteristics (moisture ,fibre, ash and flour characteristics including gelatinization characteristic and gel strength) according to analysis including gelatinization characteristics mokaf with 2 hours enzyme preparation time has lower viscosity and gel strength in proximate analysis results ,mokaf with 2 hours enzyme preparation time have a tendency of smaller levels of ash and crude fiber ,buthigher protein. the best treatment for mocaf preparation is 24 hours pra-fermentation followed with fermentation and spinning process before drying ,which produce mokaf with 0,51% ash, 1,88% crude fiber ,0,86% protein and 0,66% fat.

(A Study on Preservation of Pineapple Slices in Sugar Solution) Endah Djubaedah Jusuf; Toni Sugandar; A. Basrah Enie
Warta Industri Hasil Pertanian Vol 6, No 02 (1989)
Publisher : Balai Besar Industri Agro

Preservation of pineapple slices in sugar solution has been conducted. Chemical preservative used was sodium benzoic. The concentration of sugar (=Sucrose) used were 0% and 65%, while those of sodium benzoic were 0 and 0.15%. Plastic bags were used as packaging material using vacuum and non-vacuum sealing in plastic bag. The shelf life of this product was five days at room temperature.

(The effect of grade and particle size of drying nutmeg Oil) Djumarman -; Ketaren S.; Hary Fransnicko
Warta Industri Hasil Pertanian Vol 21, No 02 (2004)
Publisher : Balai Besar Industri Agro

As raw material of nutmeg oil industry, commercial dry nutmeg seed can be classified into three grades, which are bejo, polong and old nutmeg seed. Research on the effect of grade and particle size of dry nutmeg seed on the yield and quality of the nutmeg oil has been carried out. This research consist of two steps which are pre-research and main research. The pre-research were choosing the optimum distillation time and analysis of nutmeg seed. The main research carried out using distillation time of 10 hours, particle size of 6 mm, 8mm, 10mm, and three grades of nutmeg seed. This research used factorial completed randomized design with two replications. The best treatment of this research were were distillation of bejo nutmeg seed and particle size of 10 mm, with the yield of nutmeg oil is 19,58% (w/w) and physico-chemical properties as follows : specific gravity (25 C) is 0.881, refractive index (20 C) is 1.476, optical rotation is (+) 19.50, solubility in 95 percent alcohol is 1:0.9, evaporation residue was 0.55%, acid value is 0.87, and ester value is 7.45.

(A study on microencapsulation of pepper oleoresin by using spray drying) Agus Sudibyo; Endah Djubaedah; Suprapto -; Nasyirudin -
Warta Industri Hasil Pertanian Vol 12, No 1-2 (1995)
Publisher : Balai Besar Industri Agro

Microencapsulation of pepper oleoresin was conducted by using spray dryer in which gelatin, Tween 80, sodium alginat and dextrin were the wall material and pepper oleoresin and lecithin were the core material.The influence of solids concentration and drying condition on the product of microencapsulation and the retention of piperine and volatile oil.Drying temperature,however,may decrease the content of piperine and volatile oil in the product microencapsulated.

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