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All Journal Warta IHP (Warta Industri Hasil Pertanian)
Yuniarti -
Balai Besar Industri Agro
Agriculture, Biological Sciences & Forestry Industrial & Manufacturing Engineering

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(Study on the Effect Of Various Heat Treatment Process to the Refined Deodorized Bleached Castor Oil) Rizal Alamsyah; Mirna Isyanti; Yuniarti -
Warta Industri Hasil Pertanian Vol 24, No 01 (2007)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (4971.536 KB) | DOI: 10.32765/warta ihp.v24i01.2545

Abstract

Heat treatment is one of the important factors in refining castor oil since it was able to coagulate amino acid so that thefat could be easily extracted. The heat treatment conducted were roasting, steaming, and drying. It was conducted before pressing of castor seed. Meanwhile refining castor oil consist of cleaning, grading, drying, pressing, deguming, sentrifusing mixing, bleaching and filter screening (vacuum), washing and quality testing. Pressing of castor kernel was conducted with 50 tons hydrolics press and screw press. Refined castor oil treatment with oven temperature 60 degree celcius for 1 hour showed the higest yield from the other treatment and also the clearer colour. Various concentration and combinationof oxidator was used to produce modified castor oil from refined castor oil. Oxidator used were H2O2 (3% and 5%), KMnO4 (3% and 5%). The best result oxidized castor oil was processed from refined castor oil and oxidator H2O2 3% with 1:5 comparison of volume.
(The Effect Of Thermal Oxidation Time And Frying Oils To Trans Fatty Accid Forming and quality of Frying Oils) Yuniarti -; Sumi Hudiyono PWS; Budiawan -
Warta Industri Hasil Pertanian Vol 26, No 01 (2009)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (5630.307 KB) | DOI: 10.32765/warta ihp.v26i01.2579

Abstract

Trans fatty acid from commercial frying oils (coconut oil,palm oil, soybean oil and corn oil) were identified to study the effect of thermal oxidation to trans fatty acid forming.Parameters of oil quality analysis were iod number, free fatty acid, peroxide number, percentage of conugated dienae and conjugated triene, and Thiobarbituric Acid (TBA) value. The analysis of trans fatty acid and composition of oils used gas chromatography with 75 m capillary colomn from Supelco SP-2560. Standardized methodologies used for fatty acid methyl ester, quantification of trans fatty acid and oil quality analysis. Heating treatmenr for thermal oxidation was done from initial temperature 180 C in 0 minute and heating time continued until 30, 60, 90 and 120 minute. Trans fatty acid was identified as C18:2:9c, 12t isomer from palm oil, soybean oil and corn oil.These trans featty acid were presented at 0,02-0,325 before heating process and o,04-9,85 after heating process.Trans fatty acid were formed from their natural cis-isomer as result of the high temperature used. Fatty acid composition of frying oils decreased as effect of thermal oxidation. Based on frying oils quality analysis, thermal oxidation decreased the quality of frying oils. Heating time have corellated with decrease of iod number for all of frying oils. Heating time also correlared with increase of free fatty acid, peroxide number,precentage of conugated diene and TBA value. Trans fatty acid could be from thermall oxidation. Results of oils quality analysis, thermal oxidation decreased oils quality and fatty acid composition.
(Heat Pump Drying (HPD) ; Mechanism, technical Analysis, Classification and Its Application) Rizal Alamsyah; Mirna Isyanti; Yuniarti -; Djajat Sudrajat; Vilka Fitriati
Warta Industri Hasil Pertanian Vol 22, No 02 (2005)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (4346.126 KB) | DOI: 10.32765/warta ihp.v22i02.2528

Abstract

Heat pump drying (HPD) is one of innovative drying methods due to many advantages in drying for agricultural,food,and timber product.HPD is a drying can employ significant reduction of the energy consumption by energy recovery from condensation humudity.Comparing to orther drying methods such as fluidized,spouted, vaccum drying,HPD was leading in high water removal (kg H2O/kw/hour), wide operating drying temperature scale,wide operating humidity,better quality products,and low operational cost.So far HPD still has some limitation in its application such as the use of CFCs (Cloro fluoro carbon)as refrigerant that is not environmental friendlier,needs regular maintenance for all components of drying system including refrigerant charging, the possilibities for leak of refrigerant, and increase of operational cost.In drying food product,application of HPD was succesful especially in resulting uniform moisture contant,better tensile strength.Timber drying was also enhanced by HPD and the result show that the dried timber has better quality in terms of reduction brown tain in radiana pine,collapse,case hardening,and warpage.The latest tecnology of HPD was hybrid HPD covering fluidized bed HPD,infra red HPD, radio freqiency HPD, solar energy HPD,and multiple chambers of HPD.
Co-Authors Budiawan - Djajat Sudrajat Mirna Isyanti Rizal Alamsyah Sumi Hudiyono PWS Vilka Fitriati