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-, 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) Alamsyah, Rizal; Isyanti, Mirna; -, Yuniarti
Warta Industri Hasil Pertanian Vol 24, No 01 (2007)
Publisher : Balai Besar Industri Agro

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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; Hudiyono PWS, Sumi; -, Budiawan
Warta Industri Hasil Pertanian Vol 26, No 01 (2009)
Publisher : Balai Besar Industri Agro

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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.
Aplikasi Penggunaan Surimi Berbahan Ikan Kurisi (Nemipterus sp) untuk Pembuatan Aneka Produk Olahan Ikan Lestari, Nami; -, Yuniarti; Purwanti, Tatik
Warta Industri Hasil Pertanian Vol 33, No 01 (2016)
Publisher : Balai Besar Industri Agro

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Secara teknis, semua jenis ikan dapat dijadikan surimi, biasanya dipilih yang volume produksi (hasil tangkapannya) melimpah dengan nilai ekonomis rendah. Ikan kurisi (Nemipterus sp.) tergolong ikan berdaging putih dan ekonomis. Tujuan penelitian adalah melakukan aplikasi penggunaan surimi berbahan ikan kurisi dibandingkan dengan ikan kurisi lumat untuk pembuatan aneka produk olahan ikan (bakso, sosis dan nugget). Rendemen surimi ikan kurisi yang dihasilkan dari penelitian sebesar 29,1%, warnanya krem muda, tidak berbau amis serta teksturnya lembut dan elastis. Kadar air surimi ikan kurisi sebesar 75,6 %, kekuatan gel 2452,10 g/cm2 dan derajat putih 80,51. Kandungan gizi (kadar protein dan kadar lemak) produk olahan (bakso, sosis dan nugget) berbahan surimi ikan kurisi lebih tinggi dari produk berbahan ikan kurisi lumat, sedangkan kadar air dan kadar abunya lebih rendah. Tekstur produk berbasis surimi ikan kurisi mempunyai nilai uji TPA yang lebih tinggi dibandingkan produk berbahan ikan kurisi lumat. Dari hasil uji organoleptik, panelis lebih menyukai semua produk (bakso, sosis dan nugget) yang menggunakan surimi dari ikan kurisi sebagai bahan bakunya daripada produk berbahan baku ikan lumat kurisi.
(Heat Pump Drying (HPD) ; Mechanism, technical Analysis, Classification and Its Application) Alamsyah, Rizal; Isyanti, Mirna; -, Yuniarti; Sudrajat, Djajat; Fitriati, Vilka
Warta Industri Hasil Pertanian Vol 22, No 02 (2005)
Publisher : Balai Besar Industri Agro

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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 Alamsyah, Rizal Fitriati, Vilka Hudiyono PWS, Sumi Isyanti, Mirna Lestari, Nami Purwanti, Tatik Sudrajat, Djajat