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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
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(Study on bleaching and deodoration of squalene by the mixture of activated carbon and bentonite (1:8)). Achmad Moestafa, Achmad Moestafa; -, Hendarti; F.Hutajulu, Tiurlan; Sudirman, Ali
Warta Industri Hasil Pertanian Vol 12, No 1-2 (1995)
Publisher : Balai Besar Industri Agro

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Abstract

Squalene which was extracted from shark liver oil (Centrophorus atromarginatus) should be purified before it can be used as raw material in industry.Raw squlene has dark yellow in colour and has an unpleasant odour, while a commercial squlene is an odourless clear liquid.To meet the requirement an experiment had been carried out by treating the raw squlene by mean of an absorbent which consist of a mixture of activated carbon and bentonite in 1:8 ratio.An acceptable squalene was found when raw squalene was treated with 2.0% adsorbent at 105-110 degree C for 120 minutes.The product was an odourless liquid. 
(Aflatoxins in Food Products and its methods for Elimination of the Toxin Content) Sudibyo, Agus
Warta Industri Hasil Pertanian Vol 20, No 1-2 (2003)
Publisher : Balai Besar Industri Agro

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Abstract

Aflatoxin arehighly toxic, mutagenic, teratogenic and carcinogenic compounds that produced by species of the molds asapergillus flavus and Aspergillus parasiticus. Generally they are found in food products especially the cereals and oilseeds from the contaminated commodities during both in pre- and post harvest conditions of food production. Elimination or reduction of aflatoxins as low as possible are important in food trade concern. This paper discuss and reviews the occurrence of aflatoxin in foods commodity, methods for elimination of the toxin content by chemical, physical and biological methods and regulation of irreducible levels of aflatoxin in international trade.
(Research on The Levels of Awareness and Resposibility of Small Scale Food Industry To Produce A Qualifying and Safe Food) Sudibyo, Agus; -, Sumarsi
Warta Industri Hasil Pertanian Vol 21, No 01 (2004)
Publisher : Balai Besar Industri Agro

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Abstract

Research on the levels of awareness and responsibility of small scale food industry to produce a qualifying and safe food has been conducted .this research was conducted by carrying out a survey, an interview , plant visit and distribute a questionnaire to the managers/owners of small scale of small scale food industries at six region ,ie jakarta,bogor tangerang,bekasi(jabotabek),bandung (west java) and padang ,bukit tinngi (west sumatera)A random sampling of food products samples that was taken from small scale food industry at traditional market or at the businesses operation was also conducted to identify the food product were safety regulion the results showed that generally ,after the indonesian government decree the food safety regulations,i.e food act no. 7 decree in 1996; lebeling government no. 69 in 1999 on cosumer protection act no. 8 decree in 1999 ; the of food hygiene practices and 36.31% implementation labeling goverment regulation no. 69 decree in 1999.
(The Development of Extraction of Ginger Oleoresin) Susanto, Eko
Warta Industri Hasil Pertanian Vol 6, No 01 (1989)
Publisher : Balai Besar Industri Agro

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Abstract

Oleoresin ia a product of whole spices which is prepared by extraction of ground spices with solvent. Ginger oleoresin has been known since hundred years ago and now it is still investigated by many researcher in order to increase its quality and quantity. The extraction process of ginger oleoresin is affeted by several factors such as raw material, solvent and the condition of the extraction.
(The Effectiveness of Bamboo Charcoal as a Cigarette Smoke Filter) Junaidi, Lukman; Wijaya, Hendra
Warta Industri Hasil Pertanian Vol 28, No 01 (2011)
Publisher : Balai Besar Industri Agro

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Abstract

Research on effectiveness effectiveness of using bamboo charcoal for cigarette smoke filter has been conducted .the aim of research was to investigate the characteristics of bamboo charcoal as a cigarette smoke filter .the results show the type of bambo charcoal andong and betung as well as particle size give no significance influence on benzene and chloroform adsorption ,while in contrarily give significance influence on significance influence on benzene  and chloroform adsorption,while in contrarily give significance influence on 0idium adsorption .usingthe cigarette filter added with bamboo charcoal andong and betung could increase 90% tar adsorption in cigarette smoke compare to tar adsorption by cigarette filter without bamboo charcoal added .while bamboo charoal filter andong and betung could increase nicotine adsorption in cigarette smoke only 45% and 19% respectively compare to tar adsorption by cigarette filter without bamboo charcoal added. The size of mesh of bamboo charcoal filter andong and betung give same level of influence on tar and nicotine adsorption.the lower the size of mesh the higher the effectiveness on tar and nicotine adsorption.
(Improving Clove Leaf Oil Quality For Export Using Chemical Deterpenation Process). Sait, Salya; Hutajulu, Tiurlan Farida
Warta Industri Hasil Pertanian Vol 12, No 1-2 (1995)
Publisher : Balai Besar Industri Agro

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Abstract

 In order to improve the export quality of the Indonesian cloveleaf oil,the 66% eugenol containing essential oil produced by the water and steam distillation of old the ground clove leaves (Syzigium aromaticum L.)was deterpenated using two chemical methods of the deterpenation process,i.e. the method based on the formation of water-soluble alkali-phenolates to separate the water-insoluble non-phenolic constituents from the oil and that based on the extration of the soluble oxygenated constituent in dilute ethanol to separate the insoluble terpenes from the oil.Results of the experiments concluded that the method of deterpenation involving the formation of alkali phenolates was comparatively the most favourable process for carring out the quality upgrading of clove leaf oil, since it gave the terpeneless prodict with the highest content of eugenol (92%, compared to 72%obtained from the extration method).However, the method gave the terpene extract, as by-product,on the contrary,with the lowest content of betacaryophyllene (75%,compared to 80% obtained from the other method).
(Rheology its principel and aplication in food industry) Yulistia, Aan
Warta Industri Hasil Pertanian Vol 12, No 1-2 (1995)
Publisher : Balai Besar Industri Agro

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Abstract

Rheology has been defined as a science of deformation and flow of mater.Rheology has been applied in food for various purposes and its applications become wider with the progress of instrumentation and microcomputer.The fundamental method which has several advantages compared to imitatif and empiric methods,is used to provide more basic information of rheological properties of food.The understanding of fundamental method,therefore, is requried in order to use this method for food development.   
(The Study of Glucomannan Extraction from Iles-Iles (Amorphophaalus spp) and its Application on Food Product Hawani Lubis, Enny; Djubaedah, Endah; Alamsyah, Rizal; Noerdin NK, Moch
Warta Industri Hasil Pertanian Vol 21, No 02 (2004)
Publisher : Balai Besar Industri Agro

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Abstract

The study was aimed at investigating the method of glucomannan extraction from iles-iles and its use application as konyaku. The extraction can be done through mechanical and chemical process. iles-iles were canned and sliced into small chips with  mm thickness. natrium sulfite of 1000 ppm was added during 15 minutes and continuted by soaking them with CaCO3 (2,5%, 5%, and 7,5). The chips was then sun dried for 25-30 hours and continued with oven drying on 60 C temperature and 16 hours. the chips were ground to produce iles-iles flour. Glucomannan flour was them separated from iles-iles flour by chemical separation process using sieve where the lighter one will pass through the sieve, while the mannan will remain on the sieve. A blower was also used to separate glucomannan from calcium oxalate and the remaining cll wallof iles-iles. The chemical separation of glucomannan flour from iles-iles was conducted by water extraction at 55 C. The ethanol of 95% was added to the extract to obtain mannan layer which then was oven dried.
The Preparation of An Oleoresin from A Black Pepper Steam Distillation Residue) Moestafa, Achmad
Warta Industri Hasil Pertanian Vol 6, No 02 (1989)
Publisher : Balai Besar Industri Agro

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Abstract

The single stage solvent extraction of pepper oleoresin did not always give satisfactory results. It might be below or over the standard. To solve the problem the pepper was processed using two stages extraction. First the volatile oil was isolated by means of steam distillation and then the solvent extraction was conducted. To meet the standard qualification the volatile oil and resin were blended. It was found that the best solvent for oleoresin extraction was ethanol. It produced 15% oleoresin and 49% pipperine. The resin and pipperine produced from the distillation residue was more than those from ethylene dichloride extraction.
(The Characterization of Sweet Potato Flour) Fitri Hasrini, Reno; G Pohan, H; Aviana, Tita
Warta Industri Hasil Pertanian Vol 28, No 01 (2011)
Publisher : Balai Besar Industri Agro

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Abstract

Research on the improvement of sweet potato flour processing and characterization of the product had been conducted .the aims of this research was to reduce the enzymatic reactions for sweet potato with the improvement of flour processing,and to characterrize of the product .the steps of this research were include (1) the processing of flour by immersed of raw materials in warm water drying at temperature 50,60,70 oc (2)proximiate analysis of the product including moisture ,ash,protein,fat,crude fiber ,carbohydrate content and energy value (3)analysis and characterization of their physicochemical including yields,speeds of drying,viscosity ,the microscopic of starch granule ,white degree value and gel strenght the results showed that flour had low a maximum viscosity, the shapes of their granule were polygonal circles ,ovals and their size were varied .from this research it shown that immersed that immersed of raw carbohydrste content and energy value ,9,03% : 2,27%: 13,6 :0,44%: 0,99%< 74,7% dan 375 cal/100 g respectively key eord sweet potato ,enzymatic browing reaction ,viscosity ,whitenes .

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