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

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( The Effect of Type of Bamboo Charcoal and Pyrolization temperature on the isothermal adsorption of H’ ion Characterization, the chloroform adsorption and the electric conductivity) Yeoul Kim, Hi; G Pohan, H
Warta Industri Hasil Pertanian Vol 24, No 02 (2007)
Publisher : Balai Besar Industri Agro

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Abstract

The study of the effect of three varieties of bamboo and pyrolization temperature of 400 degree C,500 degree C,600 degree C,and 700 degree C on the isothermal adsorption of H,the adsorption of chloroform and the electrical conductivity of charcoal have been carried out.The study was aimed to the determine characteristic of charcoal to be measured of the adsorption of isothermal ion H+ by using acid solution of acetate 0,1 mole the adsorption of chloroform and the electrical conductivity.The research result shown that the temperature of pyrolization excelsior,the adsorption isothermal ion H+ and the chloroform exelsior but the electrics conductivity progressively lower for all bamboo types.The best of isothermal adsorption.Of ion H+ andong charcoal was 3,87 x 10-6 mol/liter/g at the temperature pyrolization 600 degree C with value of K1 = 0,03351,petung charcoal was 1,25 x10-5 mol/liter/g at the temperature pyrolization 400 degree C with value of K1 =0,02888 and the korea charcoal was 5,34 x 10-6mol/liter/g at the temperature pyrolization 700 degree C with value of K1=0,02849 respectively.The best of chloroform adsorption for the andong caharcoal 262.0%,the petung charcoal 180.5% and the korea charcoal 125,7% at temperature pyrolization 700 degree C.The best of the electrical conductivity for the korea charcoal and the andong charcoal was ranged beetwen 0,37-2.54 MQ.
(The Characterization of Sweet Potato Flour) Fitri Hasrini, Reno; G Pohan, H; Aviana, Tita
Warta Industri Hasil Pertanian Vol 28, No 01 (2011)
Publisher : Balai Besar Industri Agro

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Research on the improvement of sweet potato flour processing and characterization of the product had been conducted .the aims of this research was to reduce the enzymatic reactions for sweet potato with the improvement of flour processing,and to characterrize of the product .the steps of this research were include (1) the processing of flour by immersed of raw materials in warm water drying at temperature 50,60,70 oc (2)proximiate analysis of the product including moisture ,ash,protein,fat,crude fiber ,carbohydrate content and energy value (3)analysis and characterization of their physicochemical including yields,speeds of drying,viscosity ,the microscopic of starch granule ,white degree value and gel strenght the results showed that flour had low a maximum viscosity, the shapes of their granule were polygonal circles ,ovals and their size were varied .from this research it shown that immersed that immersed of raw carbohydrste content and energy value ,9,03% : 2,27%: 13,6 :0,44%: 0,99%< 74,7% dan 375 cal/100 g respectively key eord sweet potato ,enzymatic browing reaction ,viscosity ,whitenes .
(The Study of Making ceiling from Compound of Fly ash, Bottom ash, cement and Short Cocnut Fibre and Techno-economic Analysis) G Pohan, H; Suherman, Ade
Warta Industri Hasil Pertanian Vol 24, No 01 (2007)
Publisher : Balai Besar Industri Agro

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The research of making ceiling from mixture of main component (fly ash,and bottom ash)with cement and short of coir fibre have been conducted. The treatment consist of the amount of component, cement and short of coir and fibre size. The caracteristic of ceiling to be analyzed as according to national standar of Indonesia SNI No.0233-1989 consist of: external profile, specific gravity, size measure, compactness, strong flex, ability nailed, wight fill, and water absorbtion. The results show that ceiling produced has difference between ceiling from the fly ash and bottom ash. From the both of main component seen that surface of ceiling are same burst and streng flex still lower. The strong flex from fly ash between 18,4-24,5 kg/cm3,specific gravity between 1,47-1,65 g/cm3 and water absorbtion between 15,95-19,7%, while from bottom ash the strong flex between 11,2-23,2 kg/cm3, specific gravity between 1,52-1,63 g/cm3 and water absorbtion between 16,25-20,58%. The analysis of tehno-economic indicate that cost of goods manufactured equal to Rp780,-/ceiling. At the price of selling Rp1.300,-/ceiling,hence return of investment during 2,5 year with the totally of invesment equal to Rp 19.500.000.
(Study On The Of Rotation Mollen Dryer and Comparison Sugar and Noni pulp on the Characteristic of Noni Juice Microencapsulation (Morinda citrifolia) Neffi Ridwan, Indra; G Pohan, H; Iswahyudi, Yudi; effendi, Supli
Warta Industri Hasil Pertanian Vol 22, No 02 (2005)
Publisher : Balai Besar Industri Agro

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Abstract

The research is aimed at studying the effect of rotation mollen dryer and comparison sugar addition with noni pulp to the characteristic of noni juice microencapsulation (morinda citrifolia).The rotations of mollen dryer used are 24,30,and 36 rpm.Comparison sugar addition and noni pulp are 47%:41%,54%:34% and 60%: 28%.The result showed that analysis of the best product are obtained from rotation of mollen dryer 36 rpm comparison addition of sugar and noni pulp (60%:28%) that resulted in the lower mean value of like acceptability (taste ,flavor,colour,texture and interest visible) with water contend at 6,96% ,total sugar93,75% vitamin c 0,18 mg/100g ) and tss 86,70 %.
(Making Bamboo Charcoal And Bamboo Vinegar With Phyrolization Process) G Pohan, H; Maman Rohaman, M
Warta Industri Hasil Pertanian Vol 25, No 01 (2008)
Publisher : Balai Besar Industri Agro

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Abstract

To increase value added of bamboo, research of making charcoal and bamboo vinegar have been conducted by using of phyrolization process of varieties bamboo. The study was aimed to determine characteristics of phyrolization, charcoal and bamboo vinegar. The research result show that the phyrilization temperature for bamboo andong and  petung was between 650-680
(The Influence of Preparation Time of Enzymes Fermentation for the Quality of Modified Cassava Flour (MOCAF) Aviana, Tita; G Pohan, H; Fitri Hasrini, Reno
Warta Industri Hasil Pertanian Vol 28, No 01 (2011)
Publisher : Balai Besar Industri Agro

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Abstract

Cassava (Manihot esculenta) also called yuca or cassava, is a native plant of south America. cassava is used as an alternative staple food source of carbohydrate .in indonesia one cassava intermediate products is mokaf (modified cassava flour ) whivh is made through fermentation time which are 2 hours (S2)and 24 hours (S24 and P24) and studied their characteristics (moisture ,fibre, ash and flour characteristics including gelatinization characteristic and gel strength) according to analysis including gelatinization characteristics mokaf with 2 hours enzyme preparation time has lower viscosity and gel strength in proximate analysis results ,mokaf with 2 hours enzyme preparation time have a tendency of smaller levels of ash and crude fiber ,buthigher protein. the best treatment for mocaf preparation is 24 hours pra-fermentation followed with fermentation and spinning process before drying ,which produce mokaf with 0,51% ash, 1,88% crude fiber ,0,86% protein and 0,66% fat.
Co-Authors Aviana, Tita effendi, Supli Fitri Hasrini, Reno Iswahyudi, Yudi Maman Rohaman, M Neffi Ridwan, Indra Suherman, Ade Yeoul Kim, Hi