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All Journal Warta IHP (Warta Industri Hasil Pertanian)

Aan Yulistia

Balai Besar Industri Agro

Author-ID : 3058737

Agriculture, Biological Sciences & Forestry Industrial & Manufacturing Engineering

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Articles

(Study on Extraction of Blue Colouring Telang's (Cliteria ternatea L.) And Its Characteristics) Tiurlan Farida Hutajulu; Aan Yulistia
Warta Industri Hasil Pertanian Vol 23, No 02 (2006)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32765/warta ihp.v23i02.2539

This research is intended to study the type of extraction solvent and to characteristize the blue colour of telang's flowers as a food colouring material,using ethanol 10%,30%,50%,95%,atanol-acetic 1%,5%,10% and water for 24 hours,at room temperature.The characteristic of blue colour of telangs flower were analyzed with qualitative and quantitative analysis.The highest yield was 7.64%(by using)eatanol-acetic 10% solvent and the lowest yield was 4.75% by using water.The absorbance intensity of blue colouring with water solvent using chromameter were green and blue.Meanwhile for those by using etanol-asetat solvents were red and blue.The melting points of blue colouring was 54.1 degree C-55.0 degree C.It was obtained that in acidic solution (pH<4.5)the solution has red colour.In neutral solution (pH 7-8)the colour was blue and in basic solution (pH>9),it was greenish to colourless.The Rf points of blue colouring were 0.13;0.27;0.38;0.50 and 0.63 and those consist of delpyne 3,5 diglucose;delpydine-3glucose,malvidine-glucose and petunidine.The highest concentration of colour quantitative analysis was2320.39 ppm.The flavonoid and alkaloid result by using HPLC analysis was 6.56 ppm and 318.03 ppm.The analysis result of ca-oksalat and sulphur was 215.36 ppm

(Technical and Engineering Design of Granulated cocoa for small scale industry) Agus Sudibyo; Eddy Sapto Hartanto; Aan Yulistia
Warta Industri Hasil Pertanian Vol 15, No 1-2 (1998)
Publisher : Balai Besar Industri Agro

The cacao production in Indonesia was increased very rapidly in the last five years. However, almost all of the cacao production in Indonesia was exported as cacao bean, meanwhile there were only a few of cacao processing industry top process the cacao bean become chocolate products. These condition was not advantaging for cacao and chocolate industry development, because the added value of cacao bean was small. Therefore, it was needed a strategic development of cacao products. In this case , divesrsification of cacao products for small scale industry was one of the alternative strategic for cacao product development. The study aimed at designing and engineering a set of equipment for small scale industry and material formulation for grain chocolate production. It was concluded that designing and engineering a set of grain chocolate equipment could be implementation for small scale industry by modification. The capacity of cacao granulator ia 4,16 kg per hour. Efficiency of the granulator is 74,8% and the temperature in the cooling tunnel is 10 - 12 C. The grain cocoa product is fullfilled the requirement of Indonesia National Standard (SNI), however the texture and appearance is still have to be improved.

(Perservation of salted Press-Boiled Milk Fish (Chanos chanos) by Packaging Method) Dwi Sutrisniati; Aan Yulistia; Juli Astuti
Warta Industri Hasil Pertanian Vol 4, No 02 (1987)
Publisher : Balai Besar Industri Agro

A study on the preservation of salted press-boiled ("pindang") milk fresh (Chanos chanos) by packaging method had been carried out. "Pindang" was prepared eith prepared with or without the addition of potasium sorbate or potasium sorbate. The products were packaged with or without vacuum in the polycello film and stored at room temperature. Observation was done on moisture content, number of peroxide, trimethhylamine, total Bacterial Count (TPC) and organoleptic test. The result showed that up to 8 week of storage, all of the teratments were acceptable. The use of potasium sorbate and sodium eryhorbate combimed with vacuum packaging, showed the best performance.

(Pengaruh Penggunaan Dua Jenis Gilingan Terhadap Nilai Alveogram Tepung Terigu) Aan Yulistia
Warta Industri Hasil Pertanian Vol 11, No 1-2 (1994)
Publisher : Balai Besar Industri Agro

The effect of two type of pilot-scale mills on the alveogram values of six varieties of wheat flours were investigated using standard alveograph method. The buhler milled flours produced higher overpressure (P) and detormation energy (w) values, except for hard english flour and lower average abscissa to rupture (L) value, except for frenh flour, than those chopin milled flour.The alveogram values of buhler milled flours can not be used to accurately predict alveogram of chopin milled flours of vice-versa, since their differences were not consistent. Metode standar alveograph digunakan untuk mengatahui pengaruh dua jenis gilingan skala -pilot terhadap nilai alveogram enam varietas tepung gandum. Dibandingkan dengan tepung yang digiling dengan chopin, tepung yang digiling dengan gilingan buhler menunjukan nilai over-pressure (P) dan deformation energy (W) yang lebih tinggi kecuali untuk tepung hard english,dan nilai average abscissa to rupture (L) yang lebih rendah kecuali untuk tepung french.Pendugaan nilai alveogram tepung yang digiling dengan buhler dengan nilai alveogram tepung yang digiling dengan chopin atau sebaliknya tidak bisa dilakukan,karena perbedannya tidak konsisten.

(Rheology its principel and aplication in food industry) Aan Yulistia
Warta Industri Hasil Pertanian Vol 12, No 1-2 (1995)
Publisher : Balai Besar Industri Agro

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.

(Substitution of defatted Soybean Meal For Soybean in Tofu Production) Sri Wuri Handono Wuri Handono; Atih Suryati Herman; Aan Yulistia
Warta Industri Hasil Pertanian Vol 4, No 02 (1987)
Publisher : Balai Besar Industri Agro

Techno-economic study on using deffated soybean meal as a substitute for soybean in tofu production has been conducted. Eight degree of substitution (5, 10, 15, 20, 25, 30, 35 and 40%) were used in making tofu. Substitution of deffated soybean meal for soybean decreased the yield as well as the oraganoleptic properties of tofu. The substitution was acceptable up to the amount of 20%. The study showed that 20% substitution will be profitable if the price of the meal is less than 47% of the soybean price.

(Design of Cocoa Butter and Cocoa Powder Equipments for Small Scale Industry) Agus Sudibyo; Aan Yulistia; Dheni Mita Mala
Warta Industri Hasil Pertanian Vol 22, No 02 (2005)
Publisher : Balai Besar Industri Agro

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.

Co-Authors Agus Sudibyo Atih Suryati Herman Dheni Mita Mala Dwi Sutrisniati Eddy Sapto Hartanto Juli Astuti Sri Wuri Handono Wuri Handono Tiurlan Farida Hutajulu

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