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All Journal Warta IHP (Warta Industri Hasil Pertanian)
Shinta D. Sirait
Balai Besar Industri Agro
Agriculture, Biological Sciences & Forestry Industrial & Manufacturing Engineering

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(The Effects of Traditional Extraction Methods and Storage on The Quality ofCrude Coconut Oil) Shinta D. Sirait; Suci Widiyanti; Tatit K. Bunasor
Warta Industri Hasil Pertanian Vol 13, No 1-2 (1996)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (6184.683 KB) | DOI: 10.32765/warta ihp.v13i1-2.2435

Abstract

The effects of traditional extraction methods on the quality of crude coconut oil during storage had been studied.The extraction methods involved were:(a) by coconut milk evaporation to produce minyak klentik,and (b)by frying fresh shredded coconut meat prior pressing which produced minyak kampung (fry-dry oil).The results showed that the moisture content and the free fatty acids of both oils increased during storage.The peroxide value iniyially increased up to the maximum at the sixh to seventh week of storage then decreased,whereas the transmission of fry-dry oil worse than the other one,though panelist could not differenciate one from another.Preference test showed then the taste and after taste of fried cassava chips produced using fry-dry oil was prefered,however statistically both oils were acceptable up to the final storage (3 months).The quality characteristics of minyak klentik obtained had a moisture content of 0,01-0,64%,free fatty acid of 0,06-0,23%,a peroxide value of 0,41-5,80 mg oxigen /100 gr of oil and transmission of 97,25-88,25%.Whereas minyak kampung (fry-dry oil) ontained had a moisture content of oil and transmission of 88,50-79-75%.
(Implementation and Development of HACCP System on Food Industry in Indonesia) Agus Sudibyo; Sri Esti Rahayu; M Maman Rohaman; Indra Neffi Ridwan; Shinta D. Sirait; Nirwana Aprianita; Dwi Sutrisniati; Ressytustra -
Warta Industri Hasil Pertanian Vol 18, No 1-2 (2001)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (7074.385 KB) | DOI: 10.32765/warta ihp.v18i1-2.2487

Abstract

Research on implementation and development hazard analysis critical control point(HACCP) system on food safety on facing international trde and globalization .the methods used was based on descriptive analysis ,that are problem identification of food safety system issue on small and medium industry (SMI'S) ,selection and empowerment to SMI'S training and guiding in food safety system to SMI'S implementing of HACCP management system in SMI's ,food safety auditing based on food safety system to SMI's were still weak and need to be improved in terms of good manufacturing practice (GMP) facilities ,sanitation and personnel hygiene awareness ,responsibility and commitment on food safety system the food safety audit resulted that were five SMIs have met foodsafety plus requirements.
Co-Authors Agus Sudibyo Dwi Sutrisniati Indra Neffi Ridwan M Maman Rohaman Nirwana Aprianita Ressytustra - Sri Esti Rahayu Suci Widiyanti Tatit K. Bunasor