Article Per Year (5 Year)
p-Index From 2019 - 2024
0
P-Index
This Author published in this journals
All Journal Warta IHP (Warta Industri Hasil Pertanian)
Harry Wiriano
Balai Besar Industri Agro
Agriculture, Biological Sciences & Forestry Industrial & Manufacturing Engineering

Published : 4 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 4 Documents
Search

 1 
(The Effect of Flour Mixture and CMC Addition on The Preparation of Ready To Used Mixed Flour for Friend Food Products) Dwi Sutrisniati; Dedi Mahdar; Harry Wiriano; Indra Neffi Ridwan
Warta Industri Hasil Pertanian Vol 12, No 1-2 (1995)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2332.819 KB) | DOI: 10.32765/warta ihp.v12i1-2.2412

Abstract

Ready to use mixed flour for fried food products had been made from rice flour and arenga starch, rice flour and tapioca, maize and arenga srarch and maize with tapioca. The comparison of flour applied was 45:55 and added with 0%,0.05% and 0.10% CMC.Ready to use mixed flour was aoolied in the fried food products such as tempeh chip.The result showed that the flour mixing affected the content of amylose and its viscosity,while CMC did not affect the amylose content, but the viscosity increased with the increasing CMC concertration. Organoleptic test (apperance, colour, taste , and flavor)of the fried food products was affected by compound mixed flour, but it was not affected by the addition of CMC in concertration up to 0.10%. The best composition of ready to use mixed flour was mixture of 45% rice flour and 55% arenga starch with 0.10% CMC,also 45%rice flour and 55% with 0.10% CMC.  
Pengolahan Palawija Sebagai Bahan Makanan (Pengeringan Ubi Jalar) Harry Wiriano; Ida Farida; Siti Sofiah; Amiroh -
Warta Industri Hasil Pertanian Vol 1, No 02 (1984)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (4558.164 KB) | DOI: 10.32765/warta ihp.v1i02.2143

Abstract

Suatu percobaan untuk mengolah ubi jalar menjadi berbagai produk seperti “Chip”, tepung dan pati telah dilakukan. Untuk memperoleh “Chip” yang berwarna putih, irisan ubi jalar direndam dalam larutan NaCl,CaO, CaOCl2, dan Na2S2O5 masing-masing 0,2;0,3;0,4;0,6;0,8 dan 1% (berat/volume). Perendaman dilakukan selama 10 menit dan semalam. Hasil yang paling baik diperoleh dengan perendaman dalam Na2S2O5 0,3-0,4% selama 10 menit. Tepung ubi jalar dapat dibuat dengan menggiling “Chip” ubi jalar sampai kehalusan 60 mesh dan suhu gelatinisasinya 690-700C. Tepung ubi jalar dapat digunakan sebagai pengganti ubi rebus dalam pembuatan kue basah. Kue yang dibuat dapat diterima dalam hal warna yang lebih baik (beda nyata) sedang tekstur, aroma dan rasa tidak berbeda nyata.
(A study of Yoghurt Processing from Soybean Flour) Dwi Sutrisniati; Susilo Bowolimawan; Harry Wiriano
Warta Industri Hasil Pertanian Vol 8, No 01 (1991)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2614.815 KB) | DOI: 10.32765/warta ihp.v8i01.2362

Abstract

Yogurt was made from soy milk which was prepared from soybean flour, added with skim milk (3%, 4%, and 5%), and fermented at 42 derajat - 44 derajat celcius for 3 hours using Lactobacillus bulgaricus and streptococcus thermophilus as starters (1% : 1% : 1.5% : 1% and 2% : 1%). The products were evaluated for its pH, total soluble solid and organoleptic test. The increasing addition of skim milk resulted in the decreasing of pH, while the total soluble solid and organoleptic test score increased. The most acceptable product was made with the addition of 5% skim milk and 2.5% starter of L. bulgaricus and S. thermo-philus (1.5 : 1).
(The Effect of Ascorbic Acid and Sodium Erythorbate on Processing of Kolang-Kaling (Arenga pinnata Merr) in Syrup Dwi Sutrsiniati; Harry Wiriano
Warta Industri Hasil Pertanian Vol 6, No 02 (1989)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2027.59 KB) | DOI: 10.32765/warta ihp.v6i02.2299

Abstract

Antioxidant were added to the processing of "kolang-kaling" (Arenga pinnata Merr) in syrup processing as ascorbic acid, sodium erythorbate, a mixture of ascorbic acid and sodium erythorbate. The products were stored at room temperature of three months. Total soluble solid, pH, vitamin c, total bacterial count and organoleptic test were observed during storage. The addition of ascorbic acid or ascorbic acid and sodium erythorbate resulted in decreasing of pH and increasing of vitamin C, while the total soluble solid was stable. Total soluble solid increased but vitamin C decreased during storage. Organoleptic test showed that the addition of these antioxidants was basically acceptable.
Co-Authors Amiroh - Dedi Mahdar Dwi Sutrisniati Dwi Sutrsiniati Ida Farida Indra Neffi Ridwan Siti Sofiah Susilo Bowolimawan