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-, Solechan
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Tepung kelapa Sebagai Hasil Sampingan VCO Supriatna, Dadang; Guring Pohan, Hitler; -, Solechan; Mahardini, Titin; Cendikia, Majesty; Kusmayadi, Dedi; Suryaseca, Yaya
Warta Industri Hasil Pertanian Vol 30, No 02 (2013)
Publisher : Balai Besar Industri Agro

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Abstract

Ampas kelapa hasil sampingan pembuatan VCO telah diteliti untuk diproses menjadi tepung kelapa sebagai bahan dasar dalam pembuatan kue kering. Tujuan dari penelitian adalah untuk meningkatkan nilai kompetitif industri VCO melalui penggunaan hasil samping ampas kelapa menjadi suatu produk tepung kelapa yang bernilai ekonomi sebagai bahan pangan fungsional (tinggi serat pangan). Sementara itu bermaksud dari penelitian adalah untuk mempelajari karakteristik pengolahan ampas kelapa menjadi tepung kelapa dan penggunaanya dalam pembuatan kue kering kelapa. Proses pembuatan tepung kelapa dilakukan dengan cara merebus ampas kelapa, selama 20menit (perlakuan A), 30 menit (perlakuan B), dan 40menit (perlskuan C), kemudian keringkan dan ditepungkan. Hasil penelitian menunjukan bahwa kandungan serat kasar terendah terdapat perlakuan B (33, 5%), sementara itu kandungan tertinggi terdapat pada perlakuan C (40,6%). Kandungan terendah serat pangan terlarut terdapat pada perlakuan A (28, 9%) dan kandungan tertinggi terdapat pada perlakuan C(3,11%). Sementara itu kandungan terendah untuk serat pangan tidak larut terdapat pada A (34, 8%) dan kandungan tertinggi pada perlakuan B (38, 4%). Hasil uji organoleptik dari kue kering kelapa yang dibuat dari tepung kelapa, perlakuan C mempunyai nilai tertinggi 5, 81 (suka) untuk parameter warna, 5,24 (suka) untuk aroma, dan 5,57 (suka) untuk rasa. Berdasarkan hasil analisis tekno-ekonomi bahwa pembuatan tepung kelapa dari ampas kelapa hasil samping pembuatan VCO adalah layak yang ditunjukan oleh nila IRR 26, 01%, nilai pay back periode 46, 14 bulan. Penggunaan tepung kelapa yang dibuat dengan proses perebusan 40menit ampas kelapa (perlakuan C) dalam pembuatan kue kering kelapa mempunyai biaya produksi Rp.24.500 per 1 resep untuk 2 toples setara 500g. Apabila margarin keuntungan diasumsikan diset nilai 25%, maka kue kering kelapa harus dijual dengan harga Rp.15.313/toples setara 250g. Hasil dari penelitian siap diaplikasikan kepada IKM pengolahan VCO.
(The Study on Use of Nonleaves and Tea Leaves as Functional Drinks) -, Solechan; Hawani Lubis, Enny; Abdurahman, Dede
Warta Industri Hasil Pertanian Vol 23, No 01 (2006)
Publisher : Balai Besar Industri Agro

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Abstract

Study on the use of functional tea made of nony (Morinda citrifolia)and tea (Camellia sinensis)leaves as functional drink had been conducted.The objective of this study is to obtain the best formula in producing in the most preferred drink.The study was conducted by making dried tea of nony and green tea leaves,followed by formulation step to produce ready to drink products in cup packaging.The composition ready drink product consist of dried nony leaves (100%) dried green tea leaves (100%) and mixture of dried nony and green tea leaves (1:1,1:2,2:1),with addition of sugar(13%),citric acid (0,5,1,0 and 1,5%),honey (2.0,4.0,and 6.0%),salt(0.01%)and addition of lychee,strawberry,and orange flavors.The sensory test showed that the best formulation was the mixtured of nony and green tea (1:1),contents of sugar 13%,citric acid was 0,5%,salt was 0.01%and small amount of strawbeery flavor.While chemical and microbiologycal analysis showed that it was in conformity with requirements in SNI 01-3143-1993 concerning tea drink in pack.Value of pH ranged between 3,52-3,66,sugar content was between 12,89-13,36% and TPC was smaller than 10 colonies/ml.Products kept storage for 8 weeks were still in good addition.
(The Effect of Dried Cassava Addition on The Copra Press to The Quality of Coconut Oil and Defatted Coconut Produced) Rohaman, M. Maman; -, Solechan; Tri W, Endang; K Bunasor, Tatit
Warta Industri Hasil Pertanian Vol 13, No 1-2 (1996)
Publisher : Balai Besar Industri Agro

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Abstract

A study was on the effect of dried cassava addition on the copra press to the quality of coconut oil and defatted coconut produced.In the study the treatment employed were dried cassava addition(0%,10%,20%,and 30%),size (slice and shreded) and cooking treatment (cooked and uncooked).The coconut oil was observed for yield,moisture content,free fatty acid (ffa),and clarity.Deffated coconut was observed for moisture,sh,fat,protein and cabohydrate content.Organoleptic/sensoric test was done on the product of deffated coconut (the cookies).The best result was obtained from those with 30% dried cassava addition,shredded coconut and cassava floor and cooked.The analitycal data of coconut oil are 62.52% yield,1.34% moisture content 0.28% ffa and  59.6% clarity.The analytical data of deffated coconut are 8.39% moisture content,4.07%ash,27.865 fat,12.32% protein and 47.98% carbohydrate.Panelists accepted its product by scoring 3.23-3.77(normal-like).
(Effects of Chitosan-formic Addition on Retanning Process of Leather and Printing For Some Textiles Materials) Alamsyah, Rizal; -, Solechan; Sugesti, Karyati; sidik, Mohamad
Warta Industri Hasil Pertanian Vol 20, No 1-2 (2003)
Publisher : Balai Besar Industri Agro

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Abstract

This study was designed to analyze the effects of chitosa-formic addtition to retanning of leather and printing proces of textile .the type of leather used was boks leather and those for textile consist of polyester,polyacrylic,contton, and nylon. chitosan was extracted from shrimps and crab shells which produced from shrimp shells, crab shells,and mixture from those shell was then mixed with formic acid(3%) to produce chitosan-formic with the concentration of 7.5% for each treatment.in retaning leather ,chitosan-formic was used as filling agents meanwhile in printing textiles these was applied for the low quality leather and itsesults was compared with the leather without chitosan-formic addition in textiles printing chitosan-formic was printed with any kids dyestuff and materials such condition was applicable only when it usedas singles dyestuff meanwhile when it as applied with other auxiliaries chotosan-formic was not complatibe for the rest of destuff and textilles material.
(The Study of Pineapple and Soursop Jam Slices Formulation) -, Solechan; Susanti, Irma
Warta Industri Hasil Pertanian Vol 22, No 01 (2005)
Publisher : Balai Besar Industri Agro

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Abstract

Research on the formulation of jam slices from pineapple and soursop has been conducted.The objective of this research is to obtain the best formula for jam slices making from pineaplle and soursop.The treatment used for pineapple jam slices were mixed pineapple peree with sugar and glucose wiyh ratio (100:0):(67:33),(50:50)w/w,respectively,margarine (3%:5%),citric acid and benzoat,than cooked until its thicked amd added margarine to made the jam being slices.The resul showed that the formula with 100% sugar and 5% margarine was the best pineapple jam slices formula according to the organoleptic test conducted.The result of water content analysis from the best formulation of pineapple jam slices showed 10.9%,total sucrose 72.4%,pH 3.93 and TPC 75 coloni/gram.Therefore 100% sugar without glucose mixing should be used for making jam slices.The treatment for making soursop jam slices were butter (1,5%,3%;5%)and agar (0.2%,0.4% and 0.6%). The result showed that the formula with 3% butter and 0.2% agar was the best soursop jam slices formula according to organoleptic test.The result of water content analysis from the best formulation of soursop jam slices showed 14.8%, total sucrose 64.6%,pH 3.99,and TPC 1.9 X 10 kuadrat coloni/gram.
(The Effect of Nutrients Addition in Nata Production from Tempeh Processing Waste) Sutrisniati, Dwi; Rosidi, Bakri; -, Solechan
Warta Industri Hasil Pertanian Vol 16, No 1-2 (1999)
Publisher : Balai Besar Industri Agro

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Abstract

A study to find out the best condition of in processing of nata from tempeh industries liquid waste ha been conducted. the variables used are sugar content and type of nutriets. the addition of sugar was 3%, 4% and 5%, while thenutients used was urea. ZA and DAP. the nata product was abserved for moinsture contenrt, thicness, weight of nata and dietary fibre content. Organoleptic test was done on the product of nata in syrup. the result showed that using 5% sugar with 0.4% urea and 0.2% DAP nutrient give the best product. the products were well accepted by the panelist
(The Use of Natural Antioxidant Coconut Oil) Maman Rohaman, M; -, Solechan; Trismansyah, Derris; Soeharto, Ign
Warta Industri Hasil Pertanian Vol 15, No 1-2 (1998)
Publisher : Balai Besar Industri Agro

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Abstract

The objective of this research is to study the effect of natural antioxidant such as clove and sesame seed on the reaction rate of coconut oil oxidation. The experimental procedure used the randomized block design factorial using two variables. The treatment chosen consists of coconut oil with clove antioxidant, coconut oil with sesame seed antioxidant, coconut oil with sesame seed plus clove antioxidant which each dosage 200 ppm and finally coconut oil without antioxidant (control). Those samples were analyzed at periodic intervals for oxidative deterioration. The parameter analysis consists of the perioxide number, free fatty acid, iod number,moisture content and oil clearness. The result indicate that the natural antioxidants (clove and sesame seed) are capable of preventing oxidative deterioration. Natural antioxidants give a very significant result on coconut oil quality, in the following order : coconut oil with clove antioxidant, coconut oil with sesame seed antioxidant, coconut oil with sesame seed plus clove antioxidant with the constant of reaction rate 0.15, 0.12 and 0.09.
)(Study on the Effects Process on Tannin and Phytic Acid Content in Taro (Colocasia esculenta (L) Schott) Maman Rohama, M; Wahyu Rahmani, Adriana; Anwar, Faisal; Riyadi, Hadi; -, Solechan
Warta Industri Hasil Pertanian Vol 10, No 1-2 (1993)
Publisher : Balai Besar Industri Agro

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Abstract

A research on the effect of process on tannin and phytic acid content of taro corm has been conduced.The study was done on fresh,boiled,steamed and roasted taro corm and also taro flour.The result showed that uncooked taro contained 750.5 mg of tannin and 374 mg of phytic acid per 100 gr.Boiling treatment showed the decrease of tannin of 50.17% and the decrese of phytic acid of 13.57%.The streaming treatment resulted in the decrease of tannin of 49.90%and the decreaseof phytic acid of 16.30%.Roasting treatment showed of tannin of 53.63% and phytic acid 51.11% and flour treatment showed the decrease of 35.31%tannin and 64.37%phytic acid.  
(Study on The Utilization of Solid Waste of Coconut Milk Process as Raw Material for Snack Foods) Nurlaelyah, Elly; -, Solechan
Warta Industri Hasil Pertanian Vol 13, No 1-2 (1996)
Publisher : Balai Besar Industri Agro

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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
Co-Authors Abdurahman, Dede Alamsyah, Rizal Anwar, Faisal Cendikia, Majesty Guring Pohan, Hitler Hadi Riyadi Hawani Lubis, Enny K Bunasor, Tatit Kusmayadi, Dedi Mahardini, Titin Maman Rohama, M Maman Rohaman, M Nurlaelyah, Elly Rohaman, M. Maman Rosidi, Bakri sidik, Mohamad Soeharto, Ign Sugesti, Karyati Supriatna, Dadang Suryaseca, Yaya Susanti, Irma Sutrisniati, Dwi Tri W, Endang Trismansyah, Derris Wahyu Rahmani, Adriana