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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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Peningkatan Nilai Kalor Pellet Biomassa Cocopeat sebagai Bahan Bakar Terbarukan dengan Aplikasi Torefaksi Rizal Alamsyah; Nobel Christian Siregar; Fitri Hasanah
Warta Industri Hasil Pertanian Vol 33, No 01 (2016)
Publisher : Balai Besar Industri Agro

Torefaksi adalah suatu proses termokimia yang dilakukan pada temperatur 200-300°C dengan kondisi tanpa udara. Proses ini berfungsi untuk mengubah biomassa menjadi bahan bakar padat yang relatif mempunyai kandungan energi yang lebih tinggi dari sebelumnya. Torefaksi dapat meningkatkan kerapatan energi, tahan air, memudahkan penggilingan, membuatnya aman dari degradasi biologis, memudahkan transportasi dan penyimpanan. Penelitian ini bertujuan untuk meningkatkan karakteristik pellet biomassa cocopeat (yang merupakan hasil samping pengolahan sabut kelapa) menjadi bahan bakar padat dengan penerapan proses torefaksi Biomassa cocopeat dibuat menjadi bentuk pellet dengan proses pengeringan, pengayakan, pengadukan, dan pemelletan. Pellet yang dihasilkan selanjutnya ditorefaksi pada suhu 300oC selama 1,5 jam dan hasilnya dibandingkan cocopeat dengan tanpa perlakuan torefaksi untuk melihat kandungan energinya pellet. Hasil kedua perlakuan pellet cocopeat tersebut selanjutnya juga dibandingkan untuk melihat kandungan kualitas emisi udara yang dihasilkan saat pembakaran. Hasil penelitian menunjukkan bahwa kandungan energi dari pellet cocopeat dengan perlakuan torefikasi menunjukkan peningkatkan energi sebesar 36%. Sementara emisi udara yang dihasilkan dari pembakaran memenuhi persyaratan standard emisi udara sesuai peraturan yang berlaku.

(Penggunaan Tepung Ubi Kayu Untuk Pembuatan Roti) Dedi Mahdar; Putiati Mahdar
Warta Industri Hasil Pertanian Vol 7, No 02 (1990)
Publisher : Balai Besar Industri Agro

Tepung gaplek dapat dipergunakan untuk substitusi terigu pada pembuatan roti. Penambahan 25% tepung gaplek dapat menghasilkan roti yang mempunyai penampakan, warna, bau, rasa, dan tekstur yang masih dapat diterima konsumen. Peningkatan kandungan protein dengan penambahan gluten kering tidak memberikan pengaruh yang berarti terhadap penambahan volume roti yang dihasilkan. Tingkat substitusi 50% menghasilkan volume roti yang lebih kecil dibandingkan dengan substitusi 25%.Hal yang sama juga diperoleh dengan penambahan bahan penolong.

(The Effect of Weathering and Rolling on Drying of Cat's Whiskers (Otrhosiphon stamineus benth) Leaf H Guring Pohan; Endah Djubaedah; Noerdin N.K
Warta Industri Hasil Pertanian Vol 16, No 1-2 (1999)
Publisher : Balai Besar Industri Agro

A study on the drying of cat's whiskers leaf (Orthosiphon staminues benth has been carried out. the treatment of this study were A) fresh leaf weathered, rolled and then dried. the analysis of dried cat's whiskers leaf include: yield, color, moinsture, ash, potassium, extract and sinensetin content. the result of dried leaf analysis showed the yield 18.09%, ash 12.09%, extract content 21.43% and senensetin 1.47% at the treatment of D (fresh leaf weathered, rolled and the dried) compared with another treatment and the color is slightly brown. the lowes the moinsture was 8.66% at the treatment of A (fresh leaf were dried directly).

(The Utilization of Sodium Chloride (NaCI) and Phosphoric Acid (H3PO4) on Degguming Process to Refine Crude Patin Oil (Pangasius sp.) Nami Lestari; Arba Susanty; Kurniawaty -
Warta Industri Hasil Pertanian Vol 25, No 01 (2008)
Publisher : Balai Besar Industri Agro

The oil paten fish (pangasius sp.) is a by product of paten nugget processing. It contains fatty acid and other nutriens compounds utilized in food and pharmaceutical industries. Refining is needed to utilize the raw oil fish of patin. The aim of this research was to find out a refining technology of patin oil fish by trretment of degumming. The research used two trreatment of degumming using 2.5% of salt (NaCI) an 2.0% of phosphate acid (H2PO4). Both were neutralized with Sodium Hydroxide (NaOH) and bleached with actived carbon. The reslt showed that the more accurate technique to refine oil fish of patin was by degumming process using 2.5% of salt, neutralization with NaOH and bleaching with actived carbon. The testing of pure oil fish of patin resulted in a metting to the requirement of food and pharmaceutical industry

(Indentification of Phenol and Delphinidine in the Telang’s flower (Clitoria ternatea L.) and its effectivity to staphylococcus aureus as Eyes Bacterial Deseases) Tiurlan Farida Hutajulu; Rahma Sari; Djumarman -
Warta Industri Hasil Pertanian Vol 25, No 02 (2008)
Publisher : Balai Besar Industri Agro

Triglicoside, phenol and delphinidine are compounds, which is found in the telangs flower(Clitoria ternateaL.) Telangs flower usually used by the local people as traditional medicinal plant for eyes conjungtivitis desease caused by Staphylococcus aureus bacteria. The aim of the study is to know the effectivity of telangs flower on conjungtivitis. The preparate of the extracts was prepared by maseration of 1,3 and 5%of telangs flower using 100ml aquabidest for 24 hours. The extract was then freeze dried at-15'C. The extract obtained was analised by Thin layer chromatography (TLC) using two types of eluent (butanol: asetic acid: water = 4: 4: 2) and eluent (chioroform: methanol =9:1).The spots were obserbed visually under ultraviolet ray at 254 nm and the spots were scrape of, then disolve in 10ml of aquabidest. The extract then tested by Staphylococcus aureus bacteria using the paper diffusion method. The results show that the extract of telangs flower 1% contains 0.014% of delphinide, 0.020% phenol, and 3% extract were 0.016% of delphinidine, 0.022% phenol, and 5% extract were 0.017% of delphinedine, and 0.026% of phenol. The phenol compound 0.026%showed an inhibition areas of 0.87mm as antibacterial while delphinedine is just a blue pigment of telangs flower.

Mentha arvensis LINN) (An Experiment on the Distillation and Physico-chemical Determination of Mentha (Mentha) Gasik Darma
Warta Industri Hasil Pertanian Vol 3, No 02 (1986)
Publisher : Balai Besar Industri Agro

Experiments on the distillation and characterization of mentha leaves essential oil have been done using three type of leaves, e.g. Mentha arvensis var.piperascence ex Sukabumi and Bogor, and Mentha arvensis var. javanica ex Bogor. The yield of oil were 2.0%;1.8% and 2.7%, respectively. Menthol content of the oil were 67.6% (mentha arvensis var. piperascence ex Sukabumi) and 53.6% (M.arvensis var. piperascence ex Bogor). No menthol can be detected in the oil of M.arvensis var. javanica.

(Study on Extraction of Theobromine from Cacao seed) Lukman Junaidi; Agus Sudibyo; Hendarti -
Warta Industri Hasil Pertanian Vol 24, No 01 (2007)
Publisher : Balai Besar Industri Agro

Study on Extraction of Theobromine from Cacao seed has been conducted. The study is aimed at evaluating the extraction of theobromine effectiveness using Pavia Method and the modification of Pavia Method. The modification of Pavia Method was based on variation of MgO level and variation of organic solvent used. The variation of MgO level were 6 gr, 3 gr, and 0 gr, and the variation of organic solvent used were etanol, chloroform, and etyl acetate. The result of study showed that there was no significance influence of variation of MgO level on the weight and concentration of theobromine extracted. While the variation of organic solvent used showed significance influence to the weight and concentration of theobromine extracted. The best extraction result was obtained when using ethanol when using ethanol as an organic solvent.

(A Study on The Effect of aw Towards The Crispness and Linear Expansion of Fish Crackers) M Maman Rohaman; Dadang Supriatna
Warta Industri Hasil Pertanian Vol 15, No 1-2 (1998)
Publisher : Balai Besar Industri Agro

The moisture sorption isotherm of fish cracker was determined experimentally. Variant water activity was applied for conditioning fish crackers' moisture content fish yield from these conditions can be plotted to to describe their sigmoid sorption isotherm, which can determine primer and secondary water binding. This research also discussed the relationships among moisture content, crispness intensity and linear expansion. The results showed that the region between primer and secondary water binding for fish cracker are 7,54% and 15,33%. The maximum of its linear expansions is 229,78%, whereas the maximum of its crispness intensity is 1,65. The maximum expansion and cripness can be reached at the level of moisture content of 11,54%.

Karakterisasi dan Pendugaan Daya Tahan Simpan Bio Oil (Minyak Alpukat dan Minyak Buah Merah) Irma Susanti; Nobel Christian Siregar
Warta Industri Hasil Pertanian Vol 33, No 02 (2016)
Publisher : Balai Besar Industri Agro

Penelitian ini bertujuan untuk menduga masa simpan bio oil (minyak alpukat dan minyak buah merah) dalam kemasan botol kaca gelap dengan volume 50 mL. Metode penelitian yang dilakukan adalah metode akselerasi model Arrhenius dengan menyimpan produk minyak pada berbagai suhu yang ditentukan yang dianggap sebagai kondisi ekstrim. Suhu penyimpanan untuk minyak alpukat dan minyak buah merah adalah 350C, 400C dan 450C dan suhu ruang sebagai kontrol. Penyimpanan dilakukan selama 98 hari dengan selang waktu pengamatan 2 minggu sekali. Pendugaan umur simpan minyak alpukat apabila disimpan dalam suhu ruang adalah 2 tahun 2 bulan, sedangkan untuk minyak buah merah yaitu 8 bulan.

(A study of Yoghurt Processing from Soybean Flour) Dwi Sutrisniati; Susilo Bowolimawan; Harry Wiriano
Warta Industri Hasil Pertanian Vol 8, No 01 (1991)
Publisher : Balai Besar Industri Agro

Yogurt was made from soy milk which was prepared from soybean flour, added with skim milk (3%, 4%, and 5%), and fermented at 42 derajat - 44 derajat celcius for 3 hours using Lactobacillus bulgaricus and streptococcus thermophilus as starters (1% : 1% : 1.5% : 1% and 2% : 1%). The products were evaluated for its pH, total soluble solid and organoleptic test. The increasing addition of skim milk resulted in the decreasing of pH, while the total soluble solid and organoleptic test score increased. The most acceptable product was made with the addition of 5% skim milk and 2.5% starter of L. bulgaricus and S. thermo-philus (1.5 : 1).

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