PENGARUH
SUHU,
LAMA
PEMANASAN
DAN
KONSENTRASI
KALIUM
HIDROKSIDA TERHADAP PROSES TRANSFORMASI EUGENOL MENJADI
ISO-EUGENOL ASAL MINYAK DAUN CENGKEH
The Effect of Temperature, Duration of Heat Treatment and Potasium Hydroxide Concentration
on the Transformation of Eugenol into Iso-eugenol Derived from Clove Leaf Oil
Achmad Moestafa*), Priyo Waspodo*) dan Sahat P. Sitorus**)
*) Balai Pengembangan Khemurgi dan Aneka Industri
Balai besar Litbang Industri hasil Pertanian
Jl. Ir. H. Juanda 11, Bogor 16122
**) Fakultas Teknologi Pertanian, Institut Teknologi Indonesia
Jl. Raya Serpong Tangerang
Abstract – Iso-eugenol is one that the compounds which is used as flavor and fragrance materials. The
compounds can be prepared synthetically from eugenol through a chemical reaction at certain temperature and basic concentration. It was of observed that the concentration of KOH solution and the duration of heat treatment had significantly affected the transformation of eugenol into iso-eugenol. The higher yield was found (82,88%) when eugenol was treated with 50% of KOH at 180°C for 90 minutes.
Warta IHP/J-of Agro-based Industry
Vol 7, Nomor 2, pp. 8-11, 1990
Penelitian/Research
Pengkajian Formula Minyak Goreng Melalui Pendekatan Matematik
The Assessment of Cooking Oil Formulas Using Mathematical Approach
Shinta D. Sirait
1), Sutrida Nurti
2)dan Ingriani
3)1)
Balai Pengembangan Makanan, Minuman, dan Fitokimia
Balai besar Litbang Industri hasil Pertanian
2)
Unit Pusdokinfo, Balai Besar Litbang Industri Hasil Pertanian
3)
Balai Penelitian Kemurgi dan Aneka Industri
Balai Besar Litbang Industri Hasil Pertanian
Jl. Ir. H. Juanda No. 11, Bogor 16122
Abstract – The formulation technique of vegetable cooking oil had been carried out using basic
mathematical method. The study was aimed at preparing formulas in order to fulfil the need for healthy cooking oil. The oil used was coconut oil, palm oil, peanut oil, corn oil and sesame oil. Four formulas had been obtained. The analysis showed that the formulated oil meet the specification of healthy oil qualitatively and quantitatively.
KAROTENOID DAN PENGGUNAANNYA DALAM INDUSTRI
Carotwnoids and Its Use in Industries
Agus Sudibyo
Balai Penelitian Kemurgi dan Aneka Industri
Balai Besar Litbang Industri Hasil Pertanian
Jl. Ir. H. Juanda No. 11, Bogor 16122
Abstract – Carotenoids are widely distributed in nature. They are found in plants, insects, birds, and other
animals producing a wide array of brilliant yellow to red colours. This paper reviewed the structure of carotenoids, their properties and their influence factors, production and application in industries.
Warta IHP/J-of Agro-based Industry
Vol 7, Nomor 2, pp. 22-30, 1990
Penelitian/Research
MODELLING OF DRYING RATE OF CORN IN SPOUTED BEDS
Model Matematik Laju Pengeringan Jagung di dalam “Spouted Beds”
Rizal Alamsyah
Research Institute for Food, Beverage and Phytochemistry
Institute for Research and Development of Agro-based Industry (IRDABI)
Jl. Ir. H. Juanda No. 11, Bogor 16122
Abstract – Studi ini dirancang untuk membentuk suatu model matematik (“two compartment model”)
yang dapat digunakan untuk menduga laju pengeringan jagung yang berlangsung terutama pada tahap laju pengeringan menurun dalam ‘spouted bed”. Model matematik yang dikembangkan adalah fungsi dari kadar air awal jagung (Mo), suhu udara (T) serta kelembaban relative (Rh) udara pengering. Model matematik yang merupakan fungsi dari Mo ternyata memberikan pendugaan yang baik terhadap hasil empiris percobaan. Plot dari Mo terhadap waktu (t) baik menurut hasil model matematik maupun hasil empiris percobaan menunjukkan dua tahap laju pengeringan manurun.
PENGARUH PENAMBAHAN GLUKOSA DAN KALIUM SORBAT PADA PROSES
PEMBUATAN DODOL
The Effect of Glucose and Potasium Sorbate Addition on The Processing of Dodol
Sardjono
Balai Penelitian Makanan, Minuman dan Fitokimia
Balai Besar Litbang Industri Hasil Pertanian (BBIHP)
Jl. Ir. H. Juanda No. 11, Bogor 16122
Abstract – A study on the effect of glucose and potassium sorbate addition on the processing of “dodol”
had been carried out. The treatment done were glucose 1%, potassium sorbate 0.2%and storage (0, 1, 2, 3, 4, 5 and 6 months). The moisture content, hard layer thickness, mold, yeast and total aerobic plate count (TPC) were observed during 6 months storage. The result showed that the use of glucose 1% inhibit the hard layer growth of “dodol” whereas the addition of potassium sorbate 0.2% retain the ”dodol” quality for 4-5 months. After 6 months storage, the moisture content was 14.69 – 16.18%. hard layer thickness 0.1 – 1.63 mm, mold 0 – 43 colony per g, yeast 0 colony per g and total aerobic plate count 10 – 3.30 x 102 colony per g.
Warta IHP/J-of Agro-based Industry
Vol 7, Nomor 2, pp. 35-40, 1990
Penelitian/Research
Lipid Composition of Cocoa Beans During Fermentation
Komposisi Lemak Biji Coklat Selama Fermentasi
M. Maman Rohaman
Research Institute of Food, Beferages and Phytochemistry
Institute for Research and Development of Agro-Based Industry
Jl. Ir. H. Juanda No. 11, Bogor 16122
Abstract – Studi mengenai komposisi lemak biji coklat selama fermentasi telah dilakukan.. fermentasi
coklat secara komersial telah dilakukan di perkebunan Banjarsari, Jatirono dan Kotta Blater, Jawa Timur. Ekstraksi lemak coklat dipisahkan ke dalam fraksi ‘neutral lipid’ dengan kromatografi lapisan tipis (TLC) dan dikalkulasikan dengan Densitometri. Hasil penelitian menunjukkan konsentrasi lemak biji coklat yang tidak difermentasi sekitar 48,51% dan naik 2-6% setelah difermentasi. Selama fermentasi, konsentrasi lemak menurun pada fraksi monogliserida, digliserida, trigliserida, asam lemak bebas dan asam fosfatida, sedangkan pada fraksi ‘phosphatidyl choline’,’phosphatidyl serine’, ‘phosphatidyl inositol’ dan phosphatidyl ethanolamine’ terjadi kenaikan.
THE USE OF CASSAVA CHIP FLOUR FOR BREADMAKING
Penggunaan Tepung Ubi Kayu untuk Pembuatan Roti
Dedi Mahdar
1)dan Putiati Mahdar
2)1)
Balai Pengembangan Makanan, Minuman, dan Fitokimia
Balai Besar Litbang Industri Hasil Pertanian,
Jl. Ir. H. Juanda No. 11, Bogor 16122
2)
Jurusan mekanisasi Pertanian, Fakultas Teknologi Pertanian IPB
Kampus Darmaga, Bogor
Abstract – 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.
Warta IHP/J-of Agro-based Industry
Vol 7, Nomor 2, pp. 47-53, 1990
Penelitian/Research
MAKANAN SEMI BASAH
Intermediate Moisture Foods
S. Wuri Handono
Balai Pengembangan Makanan, Minuman, dan Fitokimia
Balai Besar Litbang Industri Hasil Pertanian,
Jl. Ir. H. Juanda No. 11, Bogor 16122
Abstract – The science and technology of intermediate moisture foods has advanced during the last 30
years. Knowledge of the relationship of water activity and the formulation as well as the stability of intermediate moisture foods are reviewed with respect to theirdefinition, principles technology, relationship with Aw and general stability.
STUDI PEMANFAATAN AMPAS TAHU UNTUK PEMBUATAN SUSU KEDELAI
A Study on the Use of Tofu By-product to Produce Soymilk
Indra Neffi Ridwan
1), Iim Setiadi
2)dan Ign. Suharto
3)1)
Balai Pengembangan Makanan, Minuman, dan Fitokimia
Balai besar Litbang Industri hasil Pertanian
Jl. Ir. H. Juanda No. 11, Bogor 16122
2)
Jurusan Teknik dan Manajemen Industri
Program Studi Teknologi Pangan, Fakultas Teknik, Universitas Pasundan
Jl. Lengkong Besar No.68, Bandung
3)
Puslitbang Kimia Terapan-LIPI
Jl. Cisitu/Sangkuriang, Bandung
Abstract – The research is aimed at studying the effect of stirring time and the ratio of dilution to the
extracted protein in the production of soymilk from tofu by-product. The stirring time used were 4, 6, and 8 minutes. The dilution ratio of tofu by-product and water were 8:4; 8:5; and 8:6;. The analysis done include protein content, total solid, total bacteria and organoleptic test. Soymilk obtained from 4 minutes stirring and dilution ratio 8:5 resulted in the highest protein content in total solid i.e. 44,98%. The product is acceptable by the panelists. The total bacteria is 10 col/ml.