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All Journal Warta IHP (Warta Industri Hasil Pertanian)

Enny Hawani Lubis

Balai Besar Industri Agro

Author-ID : 3058837

Agriculture, Biological Sciences & Forestry Industrial & Manufacturing Engineering

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(Essential Oil from The Twigs and Leaves of Sappuko (Leptospermum flavescens Smith) and Its Distillation Technique) Salya Sait; Enny Hawani Lubis
Warta Industri Hasil Pertanian Vol 7, No 01 (1990)
Publisher : Balai Besar Industri Agro

The essential oil of Leptospermum flavescens leaves and twigs has been studied. The distillation techniques used were water distillation and water and steam distillation in order to determine the most suitable technique. The essential oil of the twigs and leaves are of the same type. Linalyl acetate, beta-terpineol, terpineol-4 and borneol are the major constituents of the oils and present in different quantities. The high content of linalyl acetate (34.44%) showed that the oil could become a new source of linalyl acetate. The result of the two distillation technique showed the significant difference in the leaves

(Process Quality Upgrading and Better Utilization of Java Citronella Oil) Salya Sait; enny Hawani Lubis; Tiurlan Farida Hutajulu; Subagja -
Warta Industri Hasil Pertanian Vol 14, No 1-2 (1997)
Publisher : Balai Besar Industri Agro

To obtain the good quality of International Market Standard and better oil as raw material for rose oil synthetic where as the price of natural rose oil is much higher in price that of synthetic. The fractional distillation process was employed on crude Java Citronella oil grown in Sukabumi and Purwokerto to obtained the oil with international market quality and the oil fraction was used as basic material for rose oil synthesis. It was concluded that due to a high cost of the fractional distillation, it was unable to raise the economic added value of crude oil via quality improvement using this process except when the oil fraction was used as basic material for rose oil synthesis.

(The Processing of Aloe Vera in Syrup and Techno-Economic Analysis for Its Small Scale Industry) Eddy Sapto Hartanto Sapto Hartanto; Endah Djubaedah; Enny Hawani Lubis
Warta Industri Hasil Pertanian Vol 20, No 1-2 (2003)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32765/warta ihp.v20i1-2.2508

There are many useful of aloe vera plant such as traditional medicine,cosmetics,foods and beverage industry .the study of aloe vera in syrup production has been conducted. time of steaming process (a)and sugar adding (b) were used as factor treatment .the variation of those factors was 5minutes (a1),10 minutes (a2) and 15 minutes (a3) for time of steaming proces while 20% (b1),25%(b2)and 30%(b3) of sugar adding .the result of panel test showed that the best treatment which had the highest score in taste (600),appearance (642) and elasticity (6.20) was a2b2 treatment product,which conducted on 10 minutes steaming process and 25% of sugar adding .the product was analyzed in accordance contaminat,presrvative agent,total plate count (TPC)colifrom and mould after 12 weeks storage ,the product in ambient as well as in cooling temperature still met SNI of product in syrup.the result of techno-economic showed that the small industry of 1000-1500 cup per day capasity was feasible financially with pay back period in 3-4 years.

(Identification of lime(Citrus aurantifolia,swingle)flavor components) Ngakan Timur Antara; Enny Hawani Lubis
Warta Industri Hasil Pertanian Vol 12, No 1-2 (1995)
Publisher : Balai Besar Industri Agro

The research concerned with the effect of collecting time of the lime flavour distilate on the yield and composition of flavour components had been done succesfully.The collecting time has a significant effect not just to the yield obtained but to the flavour composition as well.In terms of the flavour compound,11 components had been identified namely-pinene,b-pinene,phellandrene,limonene,carryophyllene,decanal,neral,nerol,linalool,granial and graniol.

(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.

(The Study on Use of Nonleaves and Tea Leaves as Functional Drinks) Solechan -; Enny Hawani Lubis; Dede Abdurahman
Warta Industri Hasil Pertanian Vol 23, No 01 (2006)
Publisher : Balai Besar Industri Agro

Study on the use of functional tea made of nony (Morinda citrifolia)and tea (Camellia sinensis)leaves as functional drink had been conducted.The objective of this study is to obtain the best formula in producing in the most preferred drink.The study was conducted by making dried tea of nony and green tea leaves,followed by formulation step to produce ready to drink products in cup packaging.The composition ready drink product consist of dried nony leaves (100%) dried green tea leaves (100%) and mixture of dried nony and green tea leaves (1:1,1:2,2:1),with addition of sugar(13%),citric acid (0,5,1,0 and 1,5%),honey (2.0,4.0,and 6.0%),salt(0.01%)and addition of lychee,strawberry,and orange flavors.The sensory test showed that the best formulation was the mixtured of nony and green tea (1:1),contents of sugar 13%,citric acid was 0,5%,salt was 0.01%and small amount of strawbeery flavor.While chemical and microbiologycal analysis showed that it was in conformity with requirements in SNI 01-3143-1993 concerning tea drink in pack.Value of pH ranged between 3,52-3,66,sugar content was between 12,89-13,36% and TPC was smaller than 10 colonies/ml.Products kept storage for 8 weeks were still in good addition.

(The Study on The Effects of Isolation Time and Identification for Lemon (Citrus Limon Burm. F.) Oil Leather and Its Apllication on Soft Drinks) Enny Hawani Lubis; Ngakan Timur Antara; Rizal Alamsyah
Warta Industri Hasil Pertanian Vol 21, No 01 (2004)
Publisher : Balai Besar Industri Agro

The objectives of this research were(1)to study the effects of fixation time on distillation for lemon leather,(2) to investigate chemical composition of lemon oil (flavor),and (3)to apply lemon flavor on soft drink simulation .the method used in resulting lemon oil was water-steam distillation continued by the second 3 hours .the results show that lemon oil produced during the fist there hours distillation was higher (1.738%) than those resulted from the second three hours distillation (o.701%) based on gas chromatography test,lemon oil resulted contain a-pinen,b-pinen,limonen, linalool and sitral (neral and gerenial) these were identified by measuring peak enrichment three formulas were used on the application of lemon oil or flavor on soft drink namely (1)mixture of cellulose microcrystalline ,sorbitol,and lemon oil (2) mixture of cellulose microcystalline ,sucrose and lemon oil and (3)whey powder,tricalcium phosphat,and lemon oil .based on the organoleptic test and larmond scale the preferred soft drink was from cellulose microcystalline, sorbitol, and lemon oil. with citric oil additions.

(Flavour Fixation of Shallot and Soup Leek) Salya Sait; Enny Hawani Lubis
Warta Industri Hasil Pertanian Vol 10, No 1-2 (1993)
Publisher : Balai Besar Industri Agro

The flavours of shallot (Allium cepa linn)and soup leek (A.fistulosum.linn)were separated from their natural sources using solvent extraction technique as wellas juice expression.In the forms of viscous extract liquid and juice concentrate, the flavours were than fixed using the fixation formula US patent 3,619,212; November 9,1971.The stability of aroma and the resistance to microorganisms during storage, and the aroma preference of all fixatives produced were also studied.The result showed that relatively the best stability of aroma was proccessed by the fixatives derived from the extract obtained via the solvent extraction using ethanol 1:1 the resistance to microorganisms of all fixatives was excellent,and the result of sensory eavaluation indicated that the aroma of fixatives derived from the juice concentrate were prefered over thosefrom the ethanol extract.

(The Study of Glucomannan Extraction from Iles-Iles (Amorphophaalus spp) and its Application on Food Product Enny Hawani Lubis; Endah Djubaedah; Rizal Alamsyah; Moch Noerdin NK
Warta Industri Hasil Pertanian Vol 21, No 02 (2004)
Publisher : Balai Besar Industri Agro

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.

(Syntesis of rose oil from the terpeneles java citronella oil) Salya Sait; Enny Hawani Lubis
Warta Industri Hasil Pertanian Vol 12, No 1-2 (1995)
Publisher : Balai Besar Industri Agro

In order to diversify the end-use and raise the commercial value of java citronella oil,two G-types of the oil obtained from the steam distillation of G-3 and G-mixture of the Mahapengiri (Cymbopogon winterianus Jowitt)leaves, were deterpenated by the method of selective extration of the soluble oxygebated constituents in dilute alcohol as well as the method of chromatography using alumina as the absorbant,nonpolar ofganic (hexane)and polar one (ethyl acetate).To complete the preparation of the basic material for the synthesis of rose oil,the terpeneles products were then mixed with the calculated volumes of phenethyl alcohol comparable to that of the Turkish rose oil,instead to that of the commercial Bulgarian which had been analyzed in the experimental.The result of the experiments concluded that the terpeneless oils obtained from the deterpenation method of selective extration were the most favourable for the preparation of the basic material for the synthesis of rose oil,since the ratios of the citronella/geraniol contents were between one and two respectively.

Co-Authors Dede Abdurahman Eddy Sapto Hartanto Eddy Sapto Hartanto Sapto Hartanto Endah Djubaedah Indra Neffi Ridwan Lukman Junaidi Moch Noerdin NK Ngakan Timur Antara Putty Meuraxa Rizal Alamsyah Salya Sait Solechan - Subagja - Tiurlan Farida Hutajulu Yanna Holianawaty Yuliasri Ramadhani Meutia

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