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All Journal Warta IHP (Warta Industri Hasil Pertanian) Majalah Teknik Industri

Eddy Sapto Hartanto

Balai Besar Industri Agro

Author-ID : 3058760

Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Electrical & Electronics Engineering Industrial & Manufacturing Engineering Mechanical Engineering

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(The Prospect of Derivated Fennel Oil (Foeniculum vulgare Mill) Development in Indonesia) M Maman Rohaman; Sumarsi -; Eddy Sapto Hartanto
Warta Industri Hasil Pertanian Vol 22, No 02 (2005)
Publisher : Balai Besar Industri Agro

Fannel (Foeniculum Vulgare Mill) has been well known by indonesia people. Fannel seeds have strong pleasant odour because of essential oil. The major essential oil constituents of fannel were anethole and limonene, with more than 80% of the total oil. The other chemical consituents were- pinene, myrcene, y-terpinene, fenchone, estragole and fenchyl acetate. To increase the use of fannel oil, anethole consituent can be converted to its derivations by oxydation, acetylation, reduction, esterification and alcylation processes. Fennel seeds are used as a flavoring for goods and beverages and the essential oil from seed and plant has flavoring, cosmetic and pharmacuetical uses. The tendency in consumming medicine from natural plant material source, cause in the increasing use fennel as medicine raw material, especially the simplified usage which was used in traditional medicine.

(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.

(The Effect Of Use Chitosan On Difference For Concentration For Formula Of Skin Lotion) Rizal Alamsyah; Eddy Sapto Hartanto; Mardiah -
Warta Industri Hasil Pertanian Vol 26, No 01 (2009)
Publisher : Balai Besar Industri Agro

Chitosan is produced commercially in large scale from the other shell of crusteceans as shrimp and crab. At moment chitosan is not used in pharmacy industry but could for other industry as cosmetic, food and beverages,. In cosmetic industry as for skin care preparation like skin lotion, chitosan used for humectant, emulsifier and stabilizer. The aim of this resarch is to study the effect of chitosan as humectant, emulsifier and stabilizer in hand and body lotion formulation. In this experiment, chitosan was added to hand body lotion product wuth several cocentration level e.g. (F1) without chitosan; (F2) 3 ppm of chitosan; (F3) 5 ppm of chitosan; (F4) 10 ppm of chitosan and (F5) 25 ppm of chitosan. Hand and body lotion produced was tested with some testing parameters including homogenity, pH, viscosity, emulsion stability, evaporated and organoleptic for colour, aroma and stickiness. The result showed that the best treatment was F3 (5 ppm of chitosan), the best of homogeneity level, everages pH 6,37, viscosity 1660 cps, evaporation only 78,29 % and organoleptic test score averages was 4,02.

(The Processing of Effevescent Ginger Extract (Zingiber officinale Rosc.) Extract. Tiurlan Farida Hutajulu; Eddy Sapto Hartanto
Warta Industri Hasil Pertanian Vol 23, No 01 (2006)
Publisher : Balai Besar Industri Agro

The research about the processing of ginger ekstrac (Zingiber Officinale Rose)Effervescent had been conducted by using water solvent with granulation and formulation of sugar,citric acid and sodium bicarbonate.In the premiliminary research 3 (three)type of powder ginger has been treated from ginger extract and sugar with each comparation 70:80 60:90 and 50:100.From those three types of powder ginger that form a granula/crytal which is comparation of ginger extract and sugar 50:100.On the main research powder ginger had been used to create effervescent formula which is the mixture of powder ginger,citric acid,sodium bicarbonate and aspartam with specific comparation.The best result treated from the research of Effervescent product is C formula,which is the comparation of powder ginger :citric acid:sodium bicarbonate:aspartam =92:6:2:0,005.The organoleptic test(taste,colour,smell and apperance)with hedonic method by 15 panelists resulted in C formula as most favourable.Based on observation of effervescent product during incubation (0,14,28,56 days)to sugar concentration is showed tend to descreased,however,the moisture was increased,meanwhile ash content and insoluble matter were not changed.

(The Study of Production on Aloe Vera Juice Eddy Sapto Hartanto; Enny Hawani Lubis
Warta Industri Hasil Pertanian Vol 19, No 1-2 (2002)
Publisher : Balai Besar Industri Agro

A study on aloe vera juice processing has been carried out. stages of treatment include peeling, washing, extraction ,filtration,formulation, bottling pasteurization, sterilization and labeling .the treatment of the formulation were addition of water,cane and non-nutritive sweetener, the equal volume compration between aloe vera and water was the best treatment and preferred by panelist.the best formulation of this research was conducted at PH 3,74 with total solid of 18,02 % sugar conten of 14,675 and benzoat of 521 mg/kg. after 12 weeks storage ,the product showed microbiologically safe and met the indonesia national standard (SNI) of fruit juice.

Ekstraksi Asam Miristat asal Biji Pala (Myristica Fragrans Houtt) dan Limbah Industri Olahannya Eddy Sapto Hartanto; Rhoito Frista Silitonga
Warta Industri Hasil Pertanian Vol 35, No 1 (2018)
Publisher : Balai Besar Industri Agro

Biji pala mengandung fixed oil sebesar 20 – 40% yang tersusun dari asam miristat, trimiristin dan gliserida dari asam laurat, stearat dan palmitat, yang memiliki aktivitas sebagai anti oksidan, anticonvulsant, analgesik, antiinflamasi, antidiabet, antibakteri dan antijamur. Limbah pengolahan minyak atsiri asal biji pala saat ini belum banyak dimanfaatkan. Penelitian ini bertujuan untuk mengetahui kandungan asam miristat yang berasal biji dari biji pala dan limbah industri olahannya, melalui proses ekstraksi menggunakan heksana dan hidrolisis menggunakan KOH-alkohol. Berdasarkan hasil analisa, komposisi asam miristat dalam biji pala yaitu sekitar 23 %, sedangkan dalam limbah pengolahan pala yaitu sekitar 6,5%. Hasil ekstraksi asam lemak dari biji pala dan limbah pengolahan pala, menghasilkan asam miristat dengan komposisi masing-masing lebih dari 85% .

(Coleus amboinicus Lour) (Techno Economic Analysis of Production Unit of Torbangun (Coleus amboinicus Lour) Extraxt Powder) Lukman Junaidi; Tiurlan F. Hutajulu; Dadang Supriatna; Subagja -; Eddy Sapto Hartanto
Warta Industri Hasil Pertanian Vol 27, No 02 (2010)
Publisher : Balai Besar Industri Agro

Torbangun leaves could be extraxted to produce powder whice could be used as a raw material for nutraceutical or medicenal industri. techno economic analysis was conducted to evaluate the financial viability of the production unit of torbangun extract powder. the results of analisis showed that the production unit of torbangun extract powder was very feasible financially. based on the techno economic analysis, the production unit of torbangun extract powder resulted the net present value (NPV) i.e. Rp 650.170.746, internal rate of return (IRR) i.e.36,73% and pay back period i.e. 2,72 years. the break oven point of the production unit of torbangun extract powder was Rp 242.979.681 per year and the based price was Rp 355.239 per kg. the sensitivity analysis showed that the viability of the production unit o torbangun extract powder was very sensitive to the changes in the raw material cost,product price,and yield of the process. on the other hand the changes in the investment cost, electricity, and and working days,ware not sensitive to the viability of production unit of torbangun extract powder.

(The production of articficial "salak" flavor using instrumental method approach). Ngakan Timur Antara; Hendarti -; Eddy Sapto Hartanto
Warta Industri Hasil Pertanian Vol 10, No 1-2 (1993)
Publisher : Balai Besar Industri Agro

The study imitating "salak" (fruit of salacce edulis) has been done by instrumentation approach.Six components of "salak" flavor,which are probably the key-flavor of "salak" were identified.By compounding the identified components namely ethyl butyrate,isoamyl acetate,alyl caproate,amyl butyrate,linalool and geraniol with another chemical such as aldehyde C19,diphenyl oxide,peru balsam,lemon oil,lime oil,glyserine,ethanol 96%,propylene glycol and cananga oil originated from irian,the artificial "salak" flavor has been created successfully.From the sensory point of view all of panels detected the "salak" flavors of the product,and 6 out of 21 detected another flavor beside the "salak" flavor it self.

Pembuatan Media Uji Mikrobiologi Siap Pakai dari Bahan Baku Lokal Indonesia untuk Pengujian Parameter Angka Lempeng Total Eddy Sapto Hartanto; Santi Ariningsih
Warta Industri Hasil Pertanian Vol 35, No 2 (2018)
Publisher : Balai Besar Industri Agro

Saat ini kebutuhan media uji Plate Count Agar(PCA) produk impor, yang harganya relatif mahal. Diperlukan PCA produk lokal berbahan baku lokal Indonesia untuk mengurangi beban biaya uji laboratorium yang membutuhkan. Oleh karena itu, perlu dilakukan penelitian pembuatan formulasi media PCA berbahan baku lokal, terutama bahan tepung agar-agar. Formulasi yang dilakukan adalah penggunaan bahan tepung agar-agar lokal dengan Gel Strenght (GS) 800, 900 dan 1000 gr/cm2, serta agar-agar kertas yang dibuat di laboratorium. Hasil analisis viskositas, pH dan pengamatan secara visual agar-agar kertas yang dibuat, untuk uji coba pendahuluan masih belum sesuai sebagai bahan formulasi pembuatan PCA, namun untuk agar-agar GS 800, GS 900 dan GS 1000 gr/cm2 memenuhi persyaratan SNI 2802:2015 (SNI Tepung Agar-agar) dan memenuhi persyaratan spesifikasi agar-agar untuk keperluan uji mikrobiologi berdasarkan persyaratan Indian Standard (1973). Sedangkan uji T-test pada tingkat signifikansi 5 % (0,05) atau dengan tingkat kepercayaan 95%, pada analisis produk PCA berbahan baku agar-agar lokal dengan GS 800 gr/cm2, dengan pembanding PCA komersial (import) menunjukkan bahwa, formula I (bahan baku agar-agar GS 800 gr/cm2), tidak berbeda nyata dibandingkan dengan PCA komersial pada uji penumbuhan biakan murni E. coli, baik konsentrasi rendah maupun medium, sehingga formula I, direkomendasikan sebagai formula terbaik, dibandingkan dengan formula lainnya.

Mempelajari Aktifitas Lumpur Aktif Pada Limbah Cair Industri Pangan Sebagai Sumber Mikroba Dalam Pengolahan Limbah Cair Industri Pangan Eko Susanto; Eddy Sapto Hartanto
Warta Industri Hasil Pertanian Vol 29, No 01 (2012)
Publisher : Balai Besar Industri Agro

Dalam kegiatan produksi, industri pangan selalu menghasilkan limbah, baik berupa limbah padat, limbah cair maupun gas. Salah satu cara pengolahan limbah cair indutri pangan adalah dengan cara biologi, menggunakan mikroorganisme selektif sesuai dengan karakteristik limbah industri pangan yang diolah. Pada kegiatan ini telah dilakukan penelitian penggunaan beberapa jenis starter yang berasal dari lumpur limbah cair yang bersala dari industri tahu, bihun dan roti. Penelitian ini bertujuan untuk mendapatkan produk starter mikroorganisme siap pakai dengan biaya murah. Penelitian dilakukan dengan menggunakan 3 faktor yakni A,B dan C dimana faktor A adalah jenis limbah cair, yaitu limbah cair industri tahu, limbah cair industri bihun dan limbah cair industri roti. Faktor B adalah jenis starter yang digunakan yakni lumpur aktif/sludge, phenobac dan kontrol. SEdangkan faktor C adalah waktu inkubasi, 0,2m4 dan 6 hari. Hasil penelitian menunjukkan bahwa lumpur aktif dari industri bihun dapat digunakan untuk mengolah limbah industri pangan lainnya. Tingkat penurunan BOD tertinggi adalah perlakuan limbah cair industri tahu dengan menggunakan lumpur aktif industri bihun selama 6 hari dapat menurunkan BOD dari 2667,4 mg/l menjadi 941,2 mg/l (64,71%). Untuk TSS tingkat penurunan tertinggi adalah air limbah bihun penuruan TSS sebesar 83,23%.

Co-Authors Aan Yulistia Agus Sudibyo Dadang Supriatna Eko Susanto Enny Hawani Lubis Hendarti - Irma Susanti Lukman Junaidi M Maman Rohaman Mardiah - Ngakan Timur Antara Ning Ima Wardayanie Padmono Citroreksoko Rhoito Frista Silitonga Rizal Alamsyah Santi Ariningsih Subagja - Suharman Sumarsi - Susi Heryani Syarif Bastaman Tiurlan F. Hutajulu Tiurlan Farida Hutajulu

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