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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
 64   65   66   67   68 
Mempelajari Kinerja Alat Pengasap Ikan Tipe Cabinet dan Pengaruhnya terhadap Mutu Ikan Asap Eko Susanto
Warta Industri Hasil Pertanian Vol 31, No 01 (2014)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (361.903 KB) | DOI: 10.32765/warta ihp.v31i01.2601

Abstract

Cara pengolahan ikan asap di industri kecil menengah sangat sederhana yakni dengan cara pengasapan langsung tanpa alat pengasapan dengan hasil ikan asap yang tidak memenuhi persyaratan dan daya simpannya rendah. Penelitian pengasapan ini dilakukan untuk identifikasi kinerja karakteristik alat pengering dan melihat pengaruh kondisi pengasapan dan pengemasan terhadap daya simpan ikan asap semi basah. Penelitian ini bertujuan untuk memperbaiki masa simpan ikan asap semi basah dimana kadar air maksimum adalah 60%. Pengasapan dilakukan menggunakan tempurung kelapa dan arang tempurung kelapa. Suhu alat pengasap dapat mencapai suhu 1050C tergantung dari jumlah bahan bakar dan yang dipakai.  Suhu dan waktu pengasapan sangat berpengaruh terhadap laju penguapan air dalam ikan asap.  Pengasapan pada suhu 800C membutuhkan waktu minimal 4 jam untuk mencapai kadar air < 60% dari bahan baku ikan yang berkadar air 70,74% menghasilkan ikan asap yang lebih tahan lama. Waktu pengasapan sampai 8 jam.
The Effect of Duration and Methods of Extraction On The Quality of Gambier (Uncaria gambir Roxb Agus Sudibyo; Salya Sait; Enny Hawani Loebis
Warta Industri Hasil Pertanian Vol 5, No 01 (1988)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2636.417 KB) | DOI: 10.32765/warta ihp.v5i01.2234

Abstract

A research on the effect of duration and methods of extraction to the quality of gambier has been conducted. Leaves of gambier from Uncaria gambir Roxb were extracted by steaming and boiling for 5, 10 and 15 minutes, then pressed with hydraulic press in 18.000 kg/cm^2 pressure and dried for 3-4 days. All of the gambier product from these extraction treatment have the same quality but the best quality of gambier could be found by steaming for 5 minutes
(Development of Screw press design for coconut milk extraction) Eko Susanto; Yang Yang Setiawan; Sri Wuri Handono; Mochtar Tojib; Ngakan Timur Antara
Warta Industri Hasil Pertanian Vol 20, No 1-2 (2003)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (4829.201 KB) | DOI: 10.32765/warta ihp.v20i1-2.2503

Abstract

Research and developmen of screw press construction has been conducted to imporove yield of coconut milk .the equitment was used to improve extration effcieny compared with other methodeswere used to compare traditional method ,hydraulic press and screw screw that the optimum condition of equipment is 167 pm and its ower 1 HP it's produced coconut milk about 68.24 percent (w/w) and oil content in the waste was 22.12 percent (db)
(The effect of repeated use of cooking oil on the quality of cassava crackers) Shinta D. Sirait; Dwiningsih Susilowati; Tatit K. Bunasor
Warta Industri Hasil Pertanian Vol 12, No 1-2 (1995)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (3731.477 KB) | DOI: 10.32765/warta ihp.v12i1-2.2416

Abstract

This research was aimed at studying the effect of repeated use of coconut oil, palm oil or soybean oil for frying cassava slices on the quality of cassava crakers produced. The statistical analysis showed that the best quality cassava crakers was produced by using fresh coconut oil.The cassava crakers produced had a moisture content of 2.01%, an oil content of 20.97%,a performance score of 3.30, a flavour score of 3.05 and a crispyness score of 2.55. The performance of cassava crakers produced by using fresh soybean oil had a highest score of 4.10 in average, where as fresh palm oil produced the most acceptable aroma and crispyness having a score of 3.30 and 4.30 respectively.In terms of taste,the highest score i.e.3.30 was acievedby using coconut oil.   
(The Production of Fresh and Healthy Sugar Cane Juice) Zarlis M.S.
Warta Industri Hasil Pertanian Vol 27, No 01 (2010)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (7697.967 KB) | DOI: 10.32765/warta ihp.v27i01.2608

Abstract

Research on the production of fresh and healthy sugar cane been conducted. the purpose of this study is to find out such of the simple technology which can be used for additional materials that wealthy to pure impurities of sugar cane, in order to produced special sugar cane juice, natural color, most of the consumers like to, and keeping for a long time. the implementation of this research by giving additional ascorbic acid :0%, 0,05%, 0,10%, and 0,15%, egg albumin floculant (2 eggs for each sugar cane juice per liter); sterilization at 70oC, filtration, pasterurilization at 121oC during 5 minutes, storage in room and cold chamber temperature. The result of the optimal research shows that the process of this study which gives 0,10% ascorbic acid as the additional assence, bright yellowish color, specific taste of fresh sugar cane that to be fond of panelist; pH 5.11; ascorbic acid content 51.8 mg/100 ml; sugar content 16.6%; turbidity 11.08 FTV; color 8,07 Pt. Co; metals pollution (Pb,Cu and Zn) with microbiologis pollution (ALT,coliform and yeast/mold) are fulfill the standard grade of drink. It,s still in good and worthy for more than one (1) year in the cold chamber/refrigerator and of course 2.5 months in the room storage.The implementation of this research can be aplicated in the small scale of industry.
(Activated Carbon From Coconut Shell Charcoal by “ Dry Distillation”) H G. Pohan
Warta Industri Hasil Pertanian Vol 5, No 02 (1988)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2108.746 KB) | DOI: 10.32765/warta ihp.v5i02.2250

Abstract

Coconut shell charcoal was converted into activated carbon by means of dry distillation method at approximately 600 degree celcius with or witout a very limited amount of oxygen. The activation time used were 1,2, and 3 hours respectively. The samples were then cooled using hot or cold water, with three different colling times of 1,2 and 3 minutes. Parameters taken in the analysis were yield, ash content and iodine adsorption. The results showed that the yield varied from 73,09% to 80,85%. The lowest ash content was 1,99% and the highest iodine adsorption was 700,17 mg/g.
(The Processing of Aloe Vera in Syrup and Techno-Economic Analysis for Its Small Scale Industry) Eddy Sapto Hartanto Sapto Hartanto; Endah Djubaedah; Enny Hawani Lubis
Warta Industri Hasil Pertanian Vol 20, No 1-2 (2003)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32765/warta ihp.v20i1-2.2508

Abstract

There are many useful of aloe vera plant such as traditional medicine,cosmetics,foods and beverage industry .the study of aloe vera in syrup production has been conducted. time of steaming process (a)and sugar adding (b) were used as factor treatment .the variation of those factors was 5minutes (a1),10 minutes (a2) and 15 minutes (a3) for time of steaming proces while 20% (b1),25%(b2)and 30%(b3) of sugar adding .the result of panel test showed that the best treatment which had the highest score in taste (600),appearance (642) and elasticity (6.20) was a2b2 treatment product,which conducted on 10 minutes steaming process and 25% of sugar adding .the product was analyzed in accordance contaminat,presrvative agent,total plate count (TPC)colifrom and mould after 12 weeks storage ,the product in ambient as well as in cooling temperature still met SNI of product in syrup.the result of techno-economic showed that the small industry of 1000-1500 cup per day capasity was feasible financially with pay back period in 3-4 years. 
(The Effect of Cultur Supplement Mixing on Cocoa Beans Fermentation Period) Medan Yumas; Imran Thamrin
Warta Industri Hasil Pertanian Vol 27, No 02 (2010)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32765/warta ihp.v27i02.2613

Abstract

The research of mixing culture supplement on cocoa beans fermentation period has been conducted. The aim of this research is to know the effect of composite culture additive fermented period. The variable in this treatment covered are temperature, acidity, poliphenol, reduction sugar, fermentation index, and sensoric test. The process of fermentation was used to cocoa bean natural incubated. Cocoa bean was added with mixing culture (Saccharomyces cerevisiae Lactobacillus casei, Acetobacter aceti and Bacillus subtilis) in water (nutrient broth). This treatment as well as was compare with natural fermentation and fermentated process through the activator adding. The period of fermentation are2,3,4,5 and 7 days. The research result shown that the optimum of period fermented was found in three days on treatment mixing culture supplement with fermentation index i.e. 1.0704, optimum temperature i.e. 49 derajat C, acidity i.e. 5.25, poliphenol i.e. 2.52% and reduction sugar i.e. 4.13%.
(Oxidation of Vitamin A II. : Factors affecting the Rate of Oxidation of Vitamin A with t-Butil Hydroperoxide) Muhammad Slamet Pardijanto
Warta Industri Hasil Pertanian Vol 6, No 01 (1989)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2299.788 KB) | DOI: 10.32765/warta ihp.v6i01.2255

Abstract

This report deals with studies on factors affecting the rates of autoxidation and hydroperoxide oxidation of vitamin A. It is shown that the latter process is much more rapid than autoxidation and the significance of this facts is assessed in relation to oxidative losses of vitamin A in Fatty foods.
Rosidi Bakri Rosidi
Warta Industri Hasil Pertanian Vol 6, No 01 (1989)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2299.788 KB) | DOI: 10.32765/warta ihp.v6i01.2294

Abstract

Flavor of processed foods is an important factor of its acceptability. This review described phenomena : flavor produced from raw material component, its properties and flavor-binding mechanism.

Page 66 of 81 | Total Record : 804

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