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All Journal Warta IHP (Warta Industri Hasil Pertanian)
F.Hutajulu, Tiurlan
Balai Besar Industri Agro
Agriculture, Biological Sciences & Forestry Industrial & Manufacturing Engineering

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Journal : Warta IHP (Warta Industri Hasil Pertanian)

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(Cholesterol content of various Animal-based snacks from west java) Sait, Salya; Satyaputra, Inggriani; F.Hutajulu, Tiurlan; D. Darlianti, Neneng
Warta Industri Hasil Pertanian Vol 11, No 1-2 (1994)
Publisher : Balai Besar Industri Agro

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Abstract

To increase the costumer acceptance and provide a safeguard of the animal-based snacks customers against the consumption of excessive cholesterol, the quantitative data on the level of cholesterol content of some animal-based sancks produced in west java,i.e. chips of sliced fried chiken small intestine,floured fried eel and cow lung :seasoned dried eel and side-dish of GLC analysis using pracedures for both the formation of acetate derivatives and those of TMS derivatives. Meanwhile,the moistures content as wes as the total fast were also determined.The result of analysis indicated that the highest content of cholesterol was about 3,26. Where as the lowest was about 0.009 grams/100 grams of the food sample, while the level cholesterol content did not depend on the levels of total fast contents.
(Study on bleaching and deodoration of squalene by the mixture of activated carbon and bentonite (1:8)). Achmad Moestafa, Achmad Moestafa; -, Hendarti; F.Hutajulu, Tiurlan; Sudirman, Ali
Warta Industri Hasil Pertanian Vol 12, No 1-2 (1995)
Publisher : Balai Besar Industri Agro

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Abstract

Squalene which was extracted from shark liver oil (Centrophorus atromarginatus) should be purified before it can be used as raw material in industry.Raw squlene has dark yellow in colour and has an unpleasant odour, while a commercial squlene is an odourless clear liquid.To meet the requirement an experiment had been carried out by treating the raw squlene by mean of an absorbent which consist of a mixture of activated carbon and bentonite in 1:8 ratio.An acceptable squalene was found when raw squalene was treated with 2.0% adsorbent at 105-110 degree C for 120 minutes.The product was an odourless liquid. 
(The Influence of Extraction Temperature Treatment on Cocoa Butter Quality Characteristics) Junaidi, Lukman; Sudibyo, Agus; F.Hutajulu, Tiurlan; Abdurahman, Dede
Warta Industri Hasil Pertanian Vol 25, No 02 (2008)
Publisher : Balai Besar Industri Agro

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Abstract

Research on the influence of Extraction Temperature Treatment on Cocoa Butter Quality Characteristics gas been conducted. The study was focused on the effect of treatment of the extraction temperature range when conducted hydraulic pressing on cocoa nibs. The variation of temperature range was chosen at: 40-50C: 50-60C: 60-70C: 70-80C: 80-90C. The research showed that treatment of extraction temperature level give an influence on the cocoa butter quality characteristics e.g: moisture content, FFA, sapnification value, iodine number and refrective index. The results showed that moisture content of cocoa butter extracted decrease with increasing of ectraction temperature, while FFA, saponification value, iodine number and refractive index increase with increasing of extraction temperature.The treatment of extraction temperature level also give influence on the proportion of fatty acid type (saturated fatty acid and unsaturated fatty acid) on coca butter. The proportion of total unsaturated fatty acids tend to decrease with increasing of extraction temperature. On the other hand the proportion of total saturated fatty acids and yield of extraction tend to increase with increasing of eextraction temperature.
Co-Authors -, Hendarti Abdurahman, Dede Achmad Moestafa, Achmad Moestafa D. Darlianti, Neneng Junaidi, Lukman Sait, Salya Satyaputra, Inggriani Sudibyo, Agus Sudirman, Ali