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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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Optimalisasi Proses Fermentasi Pengaruh Penggunaan Enzyme Dan Biomix Pada Fermentasi Bungkil Kelapa Sawit Untuk Meningkatkan Nilai Palabilitas Pada Pakan Ternak Susanto, Eko; Herman Suherman, Ade
Warta Industri Hasil Pertanian Vol 30, No 01 (2013)
Publisher : Balai Besar Industri Agro

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Abstract

Bungkil inti kelapa sawit banyak mengandung protein lemak dan karbohidrat. Protein pada bungkil inti sawit terbungkus oleh adanya senyawaan organik, dengan memecah senyawa pembungkus akan membuka gugusan protein sehingga jumlah nilai protein bertambah. Tujuan dari penelitian ini adalah untuk mencari kondisi fermentasi yang optimum guna meningkatkan kadar proteinnya. Untuk memecah senyawa pembungkus protein bungkil inti sawit diperlukan bantuan enzim-enzim yang dikeluarkan oleh bakteri. Dalam penelitian ini digunakan 2 jenis enzim yakni enzim yang sudah tersedia dalam bentuk bubuk disebut allzyme dan enzim yang dihasilkan dari campuran bakteri (Biomix). Disamping menggunakan jenis bakteri juga diamati kondisi proses yang dikategorikan fermentasi berkesinmabungan dan fermentasi satu tahap. Dari hasil penelitian pendahuluan dengan menggunakan allzyme tidak memberikan peningkatan protein yang nyata, maka pada penelitian tahap II mikroba yang digunakan untuk meningkatkan kandungan protein adalah campuran beberapa bakteri (Biomix) yang dapat menhgasilkan berbagai macam enzyme yang dapat memecah Bungkil Inti Sawit. Perbandingan bahan dan biomix yang optimum adalah 3000 : 25. Perlakuan yang diberikan adalah jenis enzyme/bakteri dan lama fermentasi terhadap kenaikan kadar protein. Jumlah dan jenis mikroba sangat berpengaruh terhadap peningkatan kandungan protein, semakin lama fermentasi semakin besar peningkatan kadar proteinnya dan diikuti dengan semakin menurunnnya kadar serat kasar. Semakin lama proses fermentasi semakin tinggi kandungan protein, tetapi kenaikannya snagat kecil. Waku fermentasi yang efisien adalah 2 hari (48 Jam). Fermentasi bungkil inti sawit dapat meningkatkan jumlah protein dari 15,2% menjadi 17,97%. Fermentasi tidak perlu pengadukan tetapi dibutuhkan pembalikan pada periode tertentu.
(The Effect of pH, Mineral and Hydrocolloid addition on the Syneresis Index of Green Cincau (Premna Oblongifalia Merr.) Gel) -, Djumarman; Arie Wardayanie, Ning Ima; D. Sirait, Shinta
Warta Industri Hasil Pertanian Vol 22, No 01 (2005)
Publisher : Balai Besar Industri Agro

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Abstract

 Research on the effect of pH,mineral and hydrolloid addition on the syneresis index of green cincau (Premna oblongifolia merr).Gel had been conducted.The objective of this research was to minimize get syneresis in order to prolong its stability so three will be a possibility of producing green cincau get in plastic cup.The result of this research indicated that get obtained by adding pectin could maintain its stability for one month an insignificant effect of syneresis and it had in natural taste.The more pectin added stronger was the gel texture but the taste turned to sour.Applying of 0.2% pectin produced green cincau gel having the best stability of one month strorage at room temperature without sour taste.
(A Study The removing Technique of Beany Flavour in Soybean Flour Processing) Sofiyah, Siti; Utami, Sri
Warta Industri Hasil Pertanian Vol 7, No 01 (1990)
Publisher : Balai Besar Industri Agro

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Abstract

Effect of soaking in Na HCO3 1 % solution and steaming on soy flour product have been studied. Steamed soy was pressed using expeller to minimize the oil content of soy flour. The result of organoleptic test showed that the best flour could be produced by soaking in Na HCO3 1% combined with steaming 15.
(The Effect of the Mixed Flour to The Quality to Chiken Nugget) Susanto, Eko; Lestari, Nami; Isyanti, Mirna; Rahardjo, Sumadyo
Warta Industri Hasil Pertanian Vol 28, No 02 (2011)
Publisher : Balai Besar Industri Agro

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Abstract

The studies Nugget is a product which can be produced from maced from chiken or fish with some ingredient and filler ,eventhoughnugget can be produsced whithout filler .in this research was carried out by adding wheat flour mixed with cassava based products i.e .mokaf ,tapioca and cassava flour.the result showed that by adding filler  do not affect the organoleptic test such as taste ,colour ,texture and odour but the treatments was affect the nugget quality .the best quality of nugget was produced with addition of mixed filler from 25% wheat flour and 75% mokaf .the product has 15% protein ,12,9% fat and 27,7% carbohydrate .it is meet the requirement of SNI 01-6683-2002 for chicken nugget .
(Method of Separation of Acetone-Butanol-Ethanol from Fermentation Broth By Fractional Distillation) Moestafa, Achmad; Gumbira sa’id, E; Suparno, Sri Wuri Handono; Sukarno, Lalu
Warta Industri Hasil Pertanian Vol 13, No 1-2 (1996)
Publisher : Balai Besar Industri Agro

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Abstract

Acetone-butanol-etanol (ABE) mixture in fermentation broth drived from fermentation of empty bunch of palm fruit is still containing butyric and acetic acid.The mixture can be separated by into its components byfractional distillation based on their different boilling points.The presence of butyric and acetic acid in the broth liquid did not interfere the yield of distillation. It was beneficial to concentrate the ABE content before the real fractional distillation was taken place.By collecting 12% of the liquid through a simple distillation had increased the concentration of ABE mixture from 17.42 to 125.25g/1.Fractionation of concentrated ABE mixture at 45 to 65 degree C on 3:1 reflux ratio produced aceton with concentration 554.63 g/1 and purity 70.22% while those of etanol at 78 to 81 C on  30:1 reflux ratio produced 424.73 g/1 and purity 53.61%.The residue was consist of water and and water was distilled like a stem distillation,since butanol has higher boiling point than water and the distillate was separated base on their different density.The yield of butanol 709.15 g/1 and purity 87.57%.
(Design of Cocoa Butter and Cocoa Powder Equipments for Small Scale Industry) Sudibyo, Agus; Yulistia, Aan; Mita Mala, Dheni
Warta Industri Hasil Pertanian Vol 22, No 02 (2005)
Publisher : Balai Besar Industri Agro

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Abstract

 Research on design of cocoa better and cocoa powder equipments for small scale industry was conducted.The steps of this experimental were a literature study,comparative study and plant visit on the large cocoa and chokolate industries,design equipment to produce cocoa butter and cocoa powder for small scale industry,peformance test of equipments and analysis of cocoa butter and coco powder products using Indonesia National Standard (SNI)requirements.The treatment conducted consist of the effect of temperature extraction in hydrolic pressing and the effect of alkalization with sodium hydroxide and sodium carbonate in 4% concentration.The result showeds that the a set of cocoa butter and cocoa powder processing equipment were able to be implemented for small industry by small modification.The performance of the equipment in term of efficiency on cacao bean peeling,throw put capacity of peeling, roasting energy consumption,efficiency of cocoa paste grinding and efficiency of hydrolicpressing were 81,29%,34.kgs per hour,4.92 liters of kerosene per 20 kgs of cocoa bean 83,5% and 28,7% respectively. The cocoa bitter and cocoa powder product have not fulfilled the requirements of Indonesia National Standard(SNI) in term of fat content of cocoa butter;water content,fat content,ash content and vthe degree of particle size loose in mesh number 200 of cocoa powder.
(The Effect of Hydrochlorination of Alpha-pinena on The Yield of Camphene Moestafa, Achmad
Warta Industri Hasil Pertanian Vol 7, No 01 (1990)
Publisher : Balai Besar Industri Agro

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Abstract

The derivation of alpha-pinene into various compound had been studied for many years. The transformation of pinene into camphene was carried out by hydrochlorination process. The process waas in fluenced by several conditions such as temperature, time of reaction and the atmospheric pressure. When the temperature and atmospheric pressure had been fixed, the time of hydrochlorination have a great effect. It was found that oversaturated condition of HCl gas reduced the camphene yield. The optimum time of hydrochlorination process was 30 minutes if 50 ml of alpha-pinene was bubble with HCl gas at the rate of 20 ml perminute on standard condition.
Penggunaan Berbagai Cocoa Butter Substitute (CBS) Hasil Hidrogenasi dalam Pembuatan Cokelat Batangan Isyanti, Mirna; Sudibyo, Agus; Supriatna, Dadang; Herman Suherman, Ade
Warta Industri Hasil Pertanian Vol 32, No 01 (2015)
Publisher : Balai Besar Industri Agro

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Abstract

Penelitian pemanfaatan Cocoa Butter Substitute (CBS) untuk produk olahan cokelat telah dilakukan.  Penelitian ini bertujuan untuk memanfaatkan Cocoa Butter Substitute (CBS) hasil hidrogenasi menjadi cokelat batangan, menganalisis berbagai jenis CBS dalam proses pembuatan cokelat batangan, dan mengetahui tingkat penerimaan konsumen terhadap produk olahan cokelat batangan tersebut.  Analisis yang dilakukan dilakukan yaitu : analisis proksimat, titik leleh, profil trigliserida, profil asam lemak, total padatan lemak (SFC), ukuran partikel, informasi nilai gizi, serta masa simpan (akselerasi).  Analisis fisiko kimia cokelat batangan menunjukkan kadar air berkisar 0,98-1,36%, kadar abu 1,43-2,37%, protein 1,90-7,05%, lemak 31,1-37,7%, bilangan iod 4,0-16,9 g iod per 100 g, indeks bias 1,4485-1,4545, dan tidak mengandung lemak trans.  Titik leleh cokelat batangan berkisar 32°C-40°C.  Titik leleh produk cokelat batangan terpilih, Fully Hydrogenated Palm Kernel Stearin (FHPKSt) sebesar 32°C, dengan kandungan lemak padat meleleh mendekati sempurna pd suhu 40°C.  Produk cokelat komersial menunjukkan suhu titik leleh yang tinggi, 37°C dan 40°C.  Berdasarkan uji organoleptik,  produk cokelat batangan CBS yang terpilih adalah jenis FHPKSt menggunakan 30 persen CBS.  Jenis CBS yang cocok untuk cokelat batangan adalah jenis Fully Hydrogenated Palm Kernel Stearin (FHPKSt) dengan proses hidrogenasi sempurna.  Profil trigliserida cokelat batangan terpilih (FHPKSt) dan cokelat komersial terlihat dominasi TAG LaLaLa, LaLaM, LaMM/LaLaP dan LMM/LaOM dari minyak inti sawit. Ukuran partikel cokelat batangan hasil penelitian lebih kecil dibandingkan cokelat komersial. Masa simpan produk cokelat batangan selama 35 minggu pada suhu 25°C dengan parameter kritis yaitu kadar air.
(Technical Testing of Rotary Dryer for Cats Whiskers Leaf (Orthosiphon stamineus benth)Leaf Guring Pohan, H; Djubaedah, Endah; N.K, Noerdin
Warta Industri Hasil Pertanian Vol 16, No 1-2 (1999)
Publisher : Balai Besar Industri Agro

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Abstract

Technical testing of rotary dryer was conducted to dry Cats whiskers leaf (Orthorsiphon stamineus benth) the aim of the technical testing is to evaluate of performance the rotary dryer for drying cats whiskers leaf. the drying temperature suitable for cats whiskers leaf was 50-60 C. the result showed that the dryer reduce moisture from 72.47 % to 9.95% with drying rate 22.5% per-hours. The capacity of dryer is 2000 grams a batch and the heat efficiency was 14.05%.
Flakes Sarapan Pagi Berbasis Mocaf dan Tepung Jagung Susanti, Irma; Hawani Loebis, Enny
Warta Industri Hasil Pertanian Vol 34, No 1 (2017)
Publisher : Balai Besar Industri Agro

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Abstract

Produk pangan sarapan siap santap berbentuk flakes merupakan salah satu produk pangan yang cukup digemari oleh masyarakat terutama anak-anak. Hal ini dikarenakan proses yang praktis dan mengenyangkan. Saat  ini kebanyakan pangan sarapan dibuat dari serealia seperti gandum, jagung, dan beras, dan pengembangan alternatif bahan baku salah satunya dengan menggunakan tepung  Mocaf.Pada penelitian ini dibuat flake yang dibuat bahan baku utamanya adalah mokaf, dengan formulasi yaitu A1 90%:10% (tepung mocaf :tepung jagung), A2 80%:20% (tepung mocaf : tepung Jagung), A3 70%:30% (tepung mocaf :tepung jagung). Berdasakan  uji Organoleptik yang dilakukan dengan metode skalar garis, flakes terpilih adalah flakes dengan formula 80% tepung mocaf + 20%tepung jagung.  flakes tersebut memiliki kandungan sifat kimia yang meliputi kadar air  1,05%,kadar abu 1,46%, lemak 13,90%, protein 1,76%, serat pangan 3,56%, Karbohidrat  81,83%, yang kadar tersebut masuk dalam syarat SNI 01-2886-2000 makanan ringan, serta memiliki jumlah kalori yang dihasilkan  459,70 Kkal.

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