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

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 1 
(Research on Substitution of Tempe Flour in Snack Puff Extrusion) Elly Nurlaelyah
Warta Industri Hasil Pertanian Vol 14, No 1-2 (1997)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (4105.07 KB) | DOI: 10.32765/warta ihp.v14i1-2.2449

Abstract

The research was aimed at studying the substitution rate of tempe flour for corn flour in the product of snack extrusion. The preliminary study was conducted to find out the suitable rate of tempe flour substitution. The following percentages were used : 5, 10, 15, 20, 25, %. The results of these 5, 10, 15 % were used in the main study. Proximate chemical analysis and organoleptic test were conducted on the snack extrusion produced. The result showed that the use of tempe flour is acceptable to 10% substitution.
(Study on The Utilization of Solid Waste of Coconut Milk Process as Raw Material for Snack Foods) Solechan -; Elly Nurlaelyah
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 (4186.712 KB) | DOI: 10.32765/warta ihp.v13i1-2.2436

Abstract

The untilization of solid waste from coconut milk process and the presscake from co-extraction coconut oil process have been studied.The aim of the research was to find out the possibility of using solid waste and presscake as raw materials for biscuit making.The combination of wheat flour and solid waste or wheat flour and presscake at different percentage have been studied.The nutritient content of biscuit produced have been analysed,and the result indicated that the protein content range between 3.13% to 9.27%,the fat content between 20.01% to 48.39% and the carbohydrate content between 35.46% to 54.29%.Organoleptic test showed that the mix of 50% wheat flour and 50% solid wastes was prefertable than other combinaion
The Effect of Dextrin Addition and Drying Temperature on the Processing of Cubed Palm Sugar) Sardjono -; Joeswadi -; Elly Nurlaelyah
Warta Industri Hasil Pertanian Vol 5, No 01 (1988)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2636.417 KB) | DOI: 10.32765/warta ihp.v5i01.2232

Abstract

A study on the processing of cubed palm sugar had been carried out. The treatment done were dextrin addition (0.1% and 0.2%), drying temperature (60 degree and 80 degree celcius) and storage (0,2,4,6 and 8 weeks). The moisture content, reducing sugar and ash content were observed during 8 weeks storage. The best result was those with 0.1% dextrin addition and drying temperature 80 degree celcius for 45 minutes. After 8 weeks, the moisture content was 2.58-2.84%, reducing sugar 2.28-2.53% and ash content 0.58-1.02%.
(The Use of Pineapple Puree, Sweet potato and Nata de Coco on the Preparation of Dried Functional Snack) M Maman Rohaman; Elly Nurlaelyah
Warta Industri Hasil Pertanian Vol 17, No 1-2 (2000)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (5482.105 KB) | DOI: 10.32765/warta ihp.v17i1-2.2470

Abstract

Research on the preparation of dried functional snack has been conducted. The formulation was development based on sweet potato leather of pineapple puree 150 and 300 g, nata de coco 0, 100, 200, and 300 g withsweet potato 500 g respectively. The products were stored for 0,4,8 and 12, weeks. The result showed that the effect of storage gave the decrease of moinsture, protein and sugar content for the addition of each nata de coco, while the effect of storage gave the increase of Ph for the addition of each pineapple puree. The dietary fibre and microbial content were relatively unchanged during storage. The best product was accepted by the panelist with the formulation i.e. pineapple puree 150 g, nata de coco 100 g and sweet potato 500 g.
Penelitian Pengawetan Ikan Segar dengan Menggunakan Es Kering A. Basrah Enie; Dhiah Nuraini; Elly Nurlaelyah; Novianis -
Warta Industri Hasil Pertanian Vol 2, No 02 (1985)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2501.591 KB) | DOI: 10.32765/warta ihp.v2i02.2152

Abstract

Hasil penelitian pengawetan ikan dengan es kering menunjukan bahwa jumlah bakteri dalam ikan yang diawet dengan es saja (kontrol) meningkat 2 log cycle (CFU 4,3 x 107 koloni g-1) setelah penyimpanan 36 jam. Sedangkan pada ikan hanya diawet dengan es dan es kering peningkatan hanya 1 log cycle saja (CFU 1.9 x 10 6 koloni g-1).Penilaian organoleptik untuk penampakan, bau dan tekstur ikan tidak menunjukan perbedaan yang nyata, baik untuk kontrol maupun untuk perlakuan penambahan es kering.
Co-Authors A. Basrah Enie Dhiah Nuraini Joeswadi - M Maman Rohaman Novianis - Sardjono - Solechan -