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All Journal Warta IHP (Warta Industri Hasil Pertanian)

Juli Astuti

Balai Besar Industri Agro

Author-ID : 3058939

Agriculture, Biological Sciences & Forestry Industrial & Manufacturing Engineering

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(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.

(A Study on The Effect of Temperature, pH and Hidrolizing Time in The Extraction of Pectin from Passion Fruit Pericarp (Passiflora edulis sims). Subardj SK; Siti Sofiah; Entjep Tarmidji; Juli Astuti
Warta Industri Hasil Pertanian Vol 6, No 02 (1989)
Publisher : Balai Besar Industri Agro

A study on the effect of temperature, pH and time in hydrolizing passion fruit pericarp to produce pectin has been conducted. The result showed that the application of variable temperature altered the amount of pectin obtained significantly. However there was no significant effect of using variable pH and time of hidrolization as well as their interactions on it. As much as 11,89% (d.b) of pectin was obtained at the hidrolization temperature of 100 C , which higher compared to that of the temperature of 60 C (9,85%) and of 80 C (10, 54%). Pectin obtained from the passion fruit pericarp extraction was categorized as a High Methoxyl Pectin which has the methoxyl content of more than 7%, with a jelly grade of 100 and a slow set characteristic that is setting time of about 3 minutes.

(Study on effect of Delignification and Fermentation of Clove Stem on the Yield and its Oil Quality) Agus Sudibyo; Juli Astuti
Warta Industri Hasil Pertanian Vol 25, No 02 (2008)
Publisher : Balai Besar Industri Agro

The aim of this study was to determine the effect of clove stem preparation (delignification and fermentation) on the yield and quality of clove stem oil. The clove stem (Syzigium aromaticum, L) were obtained from Institute for Research and Development of Medical Plants and Spice, Bogor meanwhile Trichoderma vired mold was taken form Center for Research and Development of Biology, Indonesia Institute of Scince (LIPI) Bogor. It was dried until maximum moisture content of 12 %. Expriment was conducted in ywo replications base on these treatments, i.e. delignification temperature (60'C, 80'C) and fermentation time (2,4,6 and 8 dayas). Sodium hydroxide solution (NaOH 0.5%)was used for delignification. The ditillation process was conducted at 100'-2'C during 6 hours and ambient pressure condition. The clove stem oil quality were analyzed for the yield, specific gravity at 25'C, rotary index and eugenol content. The results showed that increased of fermentation time was followed by decreased of the clove stem oil quality parameter. It was indicated that the best treatment in term of the yield and quality which about 5.62 % (w/w), specific gravity 1.074, rotary index 1.545 and eugenol content 95.4% was that treating clove stem with delignification at 60'C and fermentation time for 6 day. The clove stem oil produced using treatment of fermentation time were in the range of physico-chemical quality standardof clove oil given by SNI no 06-2387-1998

(Canangium odoratum Baill)(Study on The Effect of Zeolite Used and Temperature of Bleaching In Improving the quality of Cananga oil (canangium odoratum Baill) Agus Sudibyo; Juli Astuti
Warta Industri Hasil Pertanian Vol 22, No 02 (2005)
Publisher : Balai Besar Industri Agro

The aim of this study was to improve the quality of cananga oil from Bolyolali Central of Java by bleached treatment with zeolite and tartaric acid.were heated at 50 and 60 celsius degree in boiled water bath with active zeolite (A1)and natural zeolite (A2) at 3%(B1),6% (B2)and 9%(B3) and also with a tartaric acid at 3 percent using magnetic stirrer at 250 rpm for 60 minutes.The control was cananga oil without treatment.After filtered the cananga oil were analyzed for the yield, colour tranmission,metal content, ester number,specific gravity at 20 celsius degree,rotary index,optic rotation and solution in 95% of ethnol.The results indicated that the best treatment in term of he yield,tranmission,ester number and metal content was that treating cananga oil with 6% of active zeolite and 3% of tartaric acid at 50 celsius degree.Active zeolite was more affective than natural zeolite in absorbing the undesirable containment.

Co-Authors Aan Yulistia Agus Sudibyo Dwi Sutrisniati Entjep Tarmidji Siti Sofiah Subardj SK

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