cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
Contact Name
-
Contact Email
-
Phone
-
Journal Mail Official
-
Editorial Address
-
Location
Kota bogor,
Jawa barat
INDONESIA
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
 65   66   67   68   69 
(The Study on The Effects of Isolation Time and Identification for Lemon (Citrus Limon Burm. F.) Oil Leather and Its Apllication on Soft Drinks) Enny Hawani Lubis; Ngakan Timur Antara; Rizal Alamsyah
Warta Industri Hasil Pertanian Vol 21, No 01 (2004)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (5045.832 KB) | DOI: 10.32765/warta ihp.v21i01.2513

Abstract

The objectives of this research were(1)to study the effects of fixation time on distillation for lemon leather,(2) to investigate chemical composition of lemon oil (flavor),and (3)to apply lemon flavor on soft drink simulation .the method used in resulting lemon oil was water-steam distillation continued by the second 3 hours .the results show that lemon oil produced during the fist there hours distillation was higher (1.738%) than those resulted from the second three hours distillation (o.701%) based on gas chromatography test,lemon oil resulted contain a-pinen,b-pinen,limonen, linalool and sitral (neral and gerenial) these were identified by measuring peak enrichment three formulas were used on the application of lemon oil or flavor on soft drink namely (1)mixture of cellulose microcrystalline ,sorbitol,and lemon oil (2) mixture of cellulose microcystalline ,sucrose and lemon oil and (3)whey powder,tricalcium phosphat,and lemon oil .based on the organoleptic test and larmond scale the preferred soft drink was from cellulose microcystalline, sorbitol, and lemon oil. with citric oil additions. 
(Eugenia polyantha wight)(Study on the effect of distilation condition and withering Time on the Yield and Characterisyics of “Salam” Leaf Oil (Eugenia polyantha Wight) H. Guring Pohan; Eko Susanto
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 | DOI: 10.32765/warta ihp.v12i1-2.2426

Abstract

Salam (Eugenia Polyantha Wight)is a kind of spices which is commonly used in house hold as a food additive.The leaf contains essencial oil which has specific flavour and can be produced by distillation. In this experiment distillation was done by using salt solution with concentration of 0%,1%,2%,3%,5% and 10%.Distillation was carried out for 12 hours from the first drop of distillated water.Distilation was stopped when there was no more of yield increase.The treatment was then continued by distilation of withered leaf of 0,3 and 5 days.The effect of whitering time showed that 5 daysgave the highest yield about 0,17% (dry basis).The result show that the yield  increase with increasing the distillation time and the increase of salt concentration up to optimum (2%) then decrease again.The oil is then calculated and analysed its physic and chemist characteristics.The characteristics of the Eugenia polyantha wight oil has positive optical rotation while bay oil has negative optical rotation.Therefore, "salam oil"is difference with bay oil.
(The Role of Chocolate as healthy Food products and Its Possibility Product Development as Functional Food in the Food Industry) Sudibyo, Agus
Warta Industri Hasil Pertanian Vol 27, No 02 (2010)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (10179.953 KB) | DOI: 10.32765/warta ihp.v27i02.2618

Abstract

Cocoa-derivatives (cocoa powder,chocolate,cocoa related products) have been known for hundred of years. these products were consumed all over the world and were largely studied due to their significant content of phytochemicals (procyanidin,flavonoids,catechin,epicaechin)with great healt effects.recent scientific articels showed that the high quality and quantity of antioxidants and chocolate and the flavonoids content in cocoa are able to reduce the number of radicals in the body that contribute to medical problems,such as cardiovascular diseases and cancer. they can also act as anti-aging. the objectives of this paper are:(1) to prepare a scientific information for scientists and researchers in exploration on R&d of food products diversification based on cacao as health food;(2)to prepare an information for R&D institutions in developing more comprehensive understading of intractions that occur among cocoa derived foods,medicines and dietary supplement;and(3)to prepare an information for society to increase their interest in cocoa and chocolate consume with better understanding of theirs benefits and weakness as health food product.this article studied a brife review of the potential strength of cocoa and chocolate and its effects on healts and the weakness of cocoa and chocolate products as health food products,also its possibility product development as functional food in the food industry.
Pendugaan Umur Simpan “Beras Cerdas” Berbasis Mocaf, Tepung Jagung Menggunakan Metode Accelerated Shelf-Life Testing (ASLT) Pendekatan Arrhenius Diniyah, Nurud; -, Giyarto; Subagio, Achmad; Agustin Akhiriani, Resti
Warta Industri Hasil Pertanian Vol 32, No 01 (2015)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1136.46 KB) | DOI: 10.32765/warta ihp.v32i01.2624

Abstract

“Beras cerdas” merupakan beras tiruan yang dibuat dari bahan-bahan non beras dan non terigu dengan menggunakan ekstruder ulir ganda. Bahan baku “beras cerdas” meliputi mocaf, tepung jagung, susu skim, air, alginat, STPP, dan minyak sawit.  Penelitian ini bertujuan untuk menentukan umur simpan “beras cerdas” menggunakan metode ASLT melalui pendekatan Arrhenius. Penentuan umur simpan “beras cerdas” dilakukan dalam dua tahap. Tahap pertama adalah uji organoleptik dengan menggunakan sampel yang disimpan pada suhu 30 °C, 40 °C, 50 °C dan 60 °C untuk menentukan batas akhir penyimpanan berdasarkan parameter aroma dari penilaian panelis. Tahap kedua adalah penentuan umur simpan dengan metode Arrhenius berdasarkan perubahan kualitas produk selama penyimpanan. Lebih dari 50% panelis menyatakan “beras cerdas” beraroma tengik berakhir pada minggu ke-4 suhu 60°C. Reaksi yang sesuai dengan parameter nilai peroksida dan asam lemak bebas adalah reaksi orde nol. Nilai energi aktivasi terkecil digunakan untuk penentuan umur simpan produk yaitu nilai peroksida dengan regresi linier y = -713,25x + 8,167. Umur simpan “beras cerdas” adalah 3,40 minggu pada suhu 30 °C.
(A Study on The Effect of Temperature, pH and Hidrolizing Time in The Extraction of Pectin from Passion Fruit Pericarp (Passiflora edulis sims). Subardj SK; Siti Sofiah; Entjep Tarmidji; Juli Astuti
Warta Industri Hasil Pertanian Vol 6, No 02 (1989)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2068.301 KB) | DOI: 10.32765/warta ihp.v6i02.2304

Abstract

A study on the effect of temperature, pH and time in hydrolizing passion fruit pericarp to produce pectin has been conducted. The result showed that the application of variable temperature altered the amount of pectin obtained significantly. However there was no significant effect of using variable pH and time of hidrolization as well as their interactions  on it. As much as 11,89% (d.b) of pectin was obtained at the hidrolization temperature of 100 C , which higher compared to that of the temperature of 60 C (9,85%) and of 80 C (10, 54%). Pectin obtained from the passion fruit pericarp extraction was categorized as a High Methoxyl Pectin which has the methoxyl content of more than 7%, with a jelly grade of 100 and a slow set characteristic that is setting time of about 3 minutes.
(The Effect on Temperature and Additing of Corn and Rice to the Quality of The Snack Food Made From By Product of Cracker) Indra Neffi Ridwan; Ella T. Sutrisno; Dadang Supriatna; Hellen Anita Rini
Warta Industri Hasil Pertanian Vol 21, No 02 (2004)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (7882.093 KB) | DOI: 10.32765/warta ihp.v21i02.2518

Abstract

The research on the effect extrusion temperature and addition of corn and rice for the quality of the snack food made from by product of cracker has been conducted. The aim of the research was to study the possibility of use by product of the cracker in producing of the nutritious food product and to give more beneficial or advantage economically to the cracker by product. The research design was the completed randomize design factorially and replicated twice. The temperature variable treatments were 170 C and 180 C respectively, and the comparison of the cracker by product, corn and rice which were 85:10;5, 80:10:10, 75:10:15, 70:10:20, and 65:10:15 respectively. The results indicated that the product which has been made at 180 C extrusion temperature with the comparison of the material 70:10:20 was the best product in term of its characteristic on the linier expansion degree, degree of crispiness, moisture content, protein content, fat content, carbohydrate content and the hedonic test result.
Determination of Alpha-and Beta-cryptoxanthins, and Alpa-and Beta Carotenes in Buah Merah Oil By HPLC-UV Detection Mitsuhiro Wada; Kaori Fujimoto; Toshiaki Nishigaki; Erna Febriyanti; Rie Ikeda; Kenichiro Nakashima
Warta Industri Hasil Pertanian Vol 30, No 01 (2013)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (3165.175 KB) | DOI: 10.32765/warta ihp.v30i01.2431

Abstract

A high-performance liquid chromatography-UV detection method for determination of Alpha-and Beta-cryptoxanthins and, Alpha-and Beta-carotenes in Buah Merah oil was developed. The separation of the four carotenoids was achieved by a combination of a Handy ODS column (150x4.6 mm, i.d.) and a Develosil Combi-RP-5 (50x4.6 mm, i.d.) via a 3-port switching valve. The mobile phase used was a mixture of CH3CN/CH3OH/ethyl acetate (=68:23:9, v/v/v). The retention times of Alpha-and Beta-cryptoxanthins and, Alpha and Beta-carotenes were 18, 20 53 and 60 min, respectively. The clean-up of Buah Merah oil was performed by liquid-liquid extraction after saponification with 13.5 M KOH solution. The calibration curves of the carotenoids showed good linearity (r> 0.000. The detection limits of four carotenoids at a signal-to noise of 3 were from 0.36 to1.14 ng/mg. Furthermore, the proposed method could be successfully applied to determine the carotenoids in 10 Buah Merah oil samples. 
Pengaruh Suhu dan Waktu Maserasi terhadap Komponen Volatil yang Terlibat pada Ekstraksi Andaliman (Zanthoxylum acanthopodium DC) Yuliasri Ramadhani Meutia; Ning Ima Arie Wardayanie; Rienoviar -; Titin Mahardini; Indera Wirawan
Warta Industri Hasil Pertanian Vol 32, No 01 (2015)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (661.268 KB) | DOI: 10.32765/warta ihp.v32i01.2629

Abstract

Andaliman (Zanthoxylum acanthopodium) merupakan tanaman rempah khas Sumatera Utara yang banyak digunakan sebagai bumbu masak karena memiliki citarasa yang khas. Selain itu andaliman memiliki beberapa manfaat antara lain sebagai antimikroba, antioksidan dan sebagai immunomodulator. Studi mengenai pengaruh proses ekstraksi terhadap komponen flavor andaliman telah dilakukan, namun belum ada yang melihat pengaruh suhu dan waktu maserasi  terhadap komponen flavor pada ekstrak yang dihasilkan. Penelitian ini bertujuan untuk mempelajari pengaruh suhu dan waktu maserasi terhadap komponen volatil yang terlibat di dalamnya. Andaliman diekstrak dengan metode maserasi menggunakan pelarut etanol dan etil asetat (1:1) pada suhu ruang dan pada suhu 40 °C selama 2 jam, 4 jam, dan 6 jam. Hasil ekstraksi dianalisis komponen volatilnya dengan menggunakan GC-MS dilanjutkan dengan analisis komponen aroma yang terdeskripsikan dengan GC-O. Hasil penelitian menunjukkan bahwa komponen flavor utama yang dihasilkan dari proses ekstraksi andaliman dengan maserasi menggunakan pelarut etanol: etil asetat (1:1) pada suhu ruang didominasi oleh  senyawa geranyl acetate meskipun setelah 6 jam maserasi terjadi dominasi D-Limonene menggantikan dominasi geranyl acetate. Maserasi pada suhu 40 °C juga menunjukkan geranyl acetate sebagai komponen volatil dominan pada 2 jam maserasi. Setelah 4 jam maserasi 40 °C, citronellol merupakan komponen volatil dominan, sedangkan setelah 6 jam maserasi 40 °C komponen volatil yang dominan adalah D-Limonene diikuti oleh geranyl acetate. Suhu maserasi dan waktu pada proses maserasi yang berbeda dapat menyebabkan perubahan pada komponen flavor yang dominan pada ekstrak andaliman. Namun komponen flavor yang dominan pada GC-MS tersebut tidak menunjukkan aroma yang terdeskripsikan pada GC-O. Aroma yang terdeskripsikan dari sniffing port pada andaliman yang dimaserasi pada suhu ruang bervariasi dari andaliman-like, green, flowery, sour, dan earthy. Sedangkan pada andaliman yang dimaserasi pada suhu 40 °C adalah aroma flowery, green, sweet, and spicy lebih banyak terdeskripsikan. Hal ini dapat menunjukkan bahwa suhu maserasi  dapat mempengaruhi aroma yang terdeskripsikan dengan menggunakan GC-O.
(Carbon Dioxide as an Organic Solvent : Properties and Application) Ngakan Timur Antara
Warta Industri Hasil Pertanian Vol 7, No 01 (1990)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2094.517 KB) | DOI: 10.32765/warta ihp.v7i01.2309

Abstract

Karbon dioksida sebagai pelarut organik memungkinkan untuk diterapkan secara luas karena berbagai kelebihannya seperti sangat mudah dipisahkan dari ekstrak, tidak bersifat racun, tidak mudah terbakar dan relatif murah harganya. CO2 juga memiliki beberapa keterbatasannya misalnya : hanya komponen yang memiliki berat molekul rendah (kurang dari 500 Dalton) yang bisa larut dengan mudah, dan bahan organik (amida, urea, uretan) memiliki kelarutan yang rendah dalam CO2 superkritis. Asam lemak dan trigliserida kelarutannya rendah bahkan khlorofil, asam amino dan garam-garam anorganik tidak larut sama sekali.Hal lain yang perlu mendapat pertimbangan untuk penerapannya CO2 dalam industri adalah investasi. Untuk memulai proses dalam skala besar diperlukan investasi yang relatif besar. Di samping itu, masih tetap perlu dilakukan penelitian lanjutan untuk mendapatkan kondisi optimum, aman dalam operasi dan bisa dipertanggungjawabkan secara komersial.
A Study of Perceptions, Practices and Attitudes on Food Hygiene and Hazard Analysis Critical Control Point in The Indonesian Food Industry Agus Sudibyo; M Maman Rohaman
Warta Industri Hasil Pertanian Vol 21, No 02 (2004)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (7681.897 KB) | DOI: 10.32765/warta ihp.v21i02.2523

Abstract

A study of perceptions ,practices and attitudes on food hygiene and hazard analysis critical control point (HACCP) in the indonesian food industry has been conducted.This study was carried out by survey an interview, plants visit and distribute a questionnaire to managers of small,medium and largefood industries at seven provinces,i.e.DKI Jakarta,West Jawa,Central of Jawa,East JawaNorth Sumatera,South Sulawesi and Bali.The number of samples for respondent for this study were 102 food businnes and they were asked about the food hygienepractices in their bussinnes their system used such as HACCP,and the perceptions and attitudes toward a range of food hygiene issues.The result showed that HACCP systems were implemented at 57%in the large food industries more than 15% and 0%in the medium and small food industry,respectively (P<0.005):58% of small,54 prevent of medium and 51%of large food industry managers thought their business represented a low-risk to food safety.Higher levels of food hygiene qualitications among the industry manager and higer perceptions among managers of the risk of food safety of the business were also significantly related to use HACCP in al sector (P<0.05).

Page 67 of 81 | Total Record : 804

 65   66   67   68   69 

Filter by Year

1984 2023


Reset
Filter By Issues
All Issue Vol 40, No 1 (2023) Vol 39, No 2 (2022) Vol 39, No 1 (2022) Vol 38, No 2 (2021) Vol 38, No 1 (2021) Vol 37, No 2 (2020) Vol 37, No 1 (2020) Vol 36, No 2 (2019) Vol 36, No 1 (2019) Vol 35, No 2 (2018) Vol 35, No 1 (2018) Vol 34, No 2 (2017) Vol 34, No 1 (2017) Vol 34, No 1 (2017) Vol 33, No 02 (2016) Vol 33, No 02 (2016) Vol 33, No 01 (2016) Vol 33, No 01 (2016) Vol 33, No 1 (2016) Vol 32, No 02 (2015) Vol 32, No 02 (2015) Vol 32, No 01 (2015) Vol 32, No 01 (2015) Vol 31, No 02 (2014) Vol 31, No 02 (2014) Vol 31, No 01 (2014) Vol 31, No 01 (2014) Vol 31, No 2 (2014) Vol 30, No 02 (2013) Vol 30, No 02 (2013) Vol 30, No 01 (2013) Vol 30, No 01 (2013) Vol 29, No 02 (2012) Vol 29, No 02 (2012) Vol 29, No 01 (2012) Vol 29, No 01 (2012) Vol 28, No 02 (2011) Vol 28, No 02 (2011) Vol 28, No 01 (2011) Vol 28, No 01 (2011) Vol 27, No 02 (2010) Vol 27, No 02 (2010) Vol 27, No 01 (2010) Vol 27, No 01 (2010) Vol 26, No 02 (2009) Vol 26, No 02 (2009) Vol 26, No 01 (2009) Vol 26, No 01 (2009) Vol 25, No 02 (2008) Vol 25, No 02 (2008) Vol 25, No 01 (2008) Vol 25, No 01 (2008) Vol 24, No 02 (2007) Vol 24, No 02 (2007) Vol 24, No 01 (2007) Vol 24, No 01 (2007) Vol 23, No 02 (2006) Vol 23, No 01 (2006) Vol 23, No 01 (2006) Vol 22, No 02 (2005) Vol 22, No 02 (2005) Vol 22, No 01 (2005) Vol 22, No 01 (2005) Vol 21, No 02 (2004) Vol 21, No 02 (2004) Vol 21, No 01 (2004) Vol 21, No 01 (2004) Vol 20, No 1-2 (2003) Vol 20, No 1-2 (2003) Vol 19, No 1-2 (2002) Vol 19, No 1-2 (2002) Vol 18, No 1-2 (2001) Vol 18, No 1-2 (2001) Vol 17, No 1-2 (2000) Vol 17, No 1-2 (2000) Vol 16, No 1-2 (1999) Vol 16, No 1-2 (1999) Vol 15, No 1-2 (1998) Vol 15, No 1-2 (1998) Vol 14, No 1-2 (1997) Vol 14, No 1-2 (1997) Vol 13, No 1-2 (1996) Vol 13, No 1-2 (1996) Vol 12, No 1-2 (1995) Vol 12, No 1-2 (1995) Vol 11, No 1-2 (1994) Vol 11, No 1-2 (1994) Vol 10, No 1-2 (1993) Vol 10, No 1-2 (1993) Vol 9, No 1-2 (1992) Vol 9, No 1-2 (1992) Vol 8, No 02 (1991) Vol 8, No 02 (1991) Vol 8, No 01 (1991) Vol 8, No 01 (1991) Vol 7, No 02 (1990) Vol 7, No 02 (1990) Vol 7, No 01 (1990) Vol 7, No 01 (1990) Vol 6, No 02 (1989) Vol 6, No 02 (1989) Vol 6, No 01 (1989) Vol 6, No 01 (1989) Vol 5, No 02 (1988) Vol 5, No 02 (1988) Vol 5, No 01 (1988) Vol 5, No 01 (1988) Vol 4, No 02 (1987) Vol 4, No 02 (1987) Vol 4, No 01 (1987) Vol 4, No 01 (1987) Vol 3, No 02 (1986) Vol 3, No 02 (1986) Vol 3, No 01 (1986) Vol 3, No 01 (1986) Vol 2, No 02 (1985) Vol 2, No 02 (1985) Vol 2, No 01 (1985) Vol 2, No 01 (1985) Vol 1, No 02 (1984) Vol 1, No 02 (1984) Vol 1, No 1 (1984) Vol 1, No 1 (1984) More Issue