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Yulistia, Aan
Balai Besar Industri Agro
Agriculture, Biological Sciences & Forestry Industrial & Manufacturing Engineering

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(Rheology its principel and aplication in food industry) Yulistia, Aan
Warta Industri Hasil Pertanian Vol 12, No 1-2 (1995)
Publisher : Balai Besar Industri Agro

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Abstract

Rheology has been defined as a science of deformation and flow of mater.Rheology has been applied in food for various purposes and its applications become wider with the progress of instrumentation and microcomputer.The fundamental method which has several advantages compared to imitatif and empiric methods,is used to provide more basic information of rheological properties of food.The understanding of fundamental method,therefore, is requried in order to use this method for food development.   
(Design of Cocoa Butter and Cocoa Powder Equipments for Small Scale Industry) Sudibyo, Agus; Yulistia, Aan; Mita Mala, Dheni
Warta Industri Hasil Pertanian Vol 22, No 02 (2005)
Publisher : Balai Besar Industri Agro

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Abstract

 Research on design of cocoa better and cocoa powder equipments for small scale industry was conducted.The steps of this experimental were a literature study,comparative study and plant visit on the large cocoa and chokolate industries,design equipment to produce cocoa butter and cocoa powder for small scale industry,peformance test of equipments and analysis of cocoa butter and coco powder products using Indonesia National Standard (SNI)requirements.The treatment conducted consist of the effect of temperature extraction in hydrolic pressing and the effect of alkalization with sodium hydroxide and sodium carbonate in 4% concentration.The result showeds that the a set of cocoa butter and cocoa powder processing equipment were able to be implemented for small industry by small modification.The performance of the equipment in term of efficiency on cacao bean peeling,throw put capacity of peeling, roasting energy consumption,efficiency of cocoa paste grinding and efficiency of hydrolicpressing were 81,29%,34.kgs per hour,4.92 liters of kerosene per 20 kgs of cocoa bean 83,5% and 28,7% respectively. The cocoa bitter and cocoa powder product have not fulfilled the requirements of Indonesia National Standard(SNI) in term of fat content of cocoa butter;water content,fat content,ash content and vthe degree of particle size loose in mesh number 200 of cocoa powder.
(Technical and Engineering Design of Granulated cocoa for small scale industry) Sudibyo, Agus; Sapto Hartanto, Eddy; Yulistia, Aan
Warta Industri Hasil Pertanian Vol 15, No 1-2 (1998)
Publisher : Balai Besar Industri Agro

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Abstract

 The cacao production in Indonesia was increased very rapidly in the last five years. However, almost all of the cacao production in Indonesia was exported as cacao bean, meanwhile there were only a few of cacao processing industry top process the cacao bean become chocolate products. These condition was not advantaging for cacao and chocolate industry development, because the added value of cacao bean was small. Therefore, it was needed a strategic development of cacao products. In this case , divesrsification of cacao products for small scale industry was one of the alternative strategic for cacao product development. The study aimed at designing and engineering a set of equipment for small scale industry and material formulation for grain chocolate production. It was concluded that designing and engineering a set of grain chocolate equipment could be implementation for small scale industry by modification. The capacity of cacao granulator ia 4,16 kg per hour. Efficiency of the granulator is 74,8% and the temperature in the cooling tunnel is 10 - 12 C. The grain cocoa product is fullfilled the requirement of Indonesia National Standard (SNI), however the texture and appearance is still have to be improved.
(Perservation of salted Press-Boiled Milk Fish (Chanos chanos) by Packaging Method) Sutrisniati, Dwi; Yulistia, Aan; Astuti, Juli
Warta Industri Hasil Pertanian Vol 4, No 02 (1987)
Publisher : Balai Besar Industri Agro

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Abstract

A study on the preservation of salted press-boiled ("pindang") milk fresh (Chanos chanos) by packaging method had been carried out. "Pindang" was prepared eith prepared with or without the addition of potasium sorbate or potasium sorbate. The products were packaged with or without vacuum in the polycello film and stored at room temperature. Observation was done on moisture content, number of peroxide, trimethhylamine, total Bacterial Count (TPC) and organoleptic test. The result showed that up to 8 week of storage, all of the teratments were acceptable. The use of potasium sorbate and sodium eryhorbate combimed with vacuum packaging, showed the best performance.
(Pengaruh Penggunaan Dua Jenis Gilingan Terhadap Nilai Alveogram Tepung Terigu) Yulistia, Aan
Warta Industri Hasil Pertanian Vol 11, No 1-2 (1994)
Publisher : Balai Besar Industri Agro

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Abstract

The effect of two type of pilot-scale mills on the alveogram values of six varieties of wheat flours were investigated using standard alveograph method. The buhler milled flours produced higher overpressure (P) and detormation energy (w) values, except for hard english flour and lower average abscissa to rupture (L) value, except for frenh flour, than those chopin milled flour.The alveogram values of buhler milled flours can not be used to accurately predict alveogram of chopin milled flours of vice-versa, since their differences were not consistent. Metode standar alveograph digunakan untuk mengatahui pengaruh dua jenis gilingan skala -pilot terhadap nilai alveogram enam varietas tepung gandum. Dibandingkan dengan tepung yang digiling dengan chopin, tepung yang digiling dengan gilingan buhler menunjukan nilai over-pressure (P) dan deformation energy (W) yang lebih tinggi kecuali untuk tepung hard english,dan nilai average abscissa to rupture (L) yang lebih rendah kecuali untuk tepung french.Pendugaan nilai alveogram tepung yang digiling dengan buhler dengan nilai alveogram tepung yang digiling dengan chopin atau sebaliknya tidak bisa dilakukan,karena perbedannya tidak konsisten.
(Substitution of defatted Soybean Meal For Soybean in Tofu Production) Wuri Handono, Sri Wuri Handono; Suryati Herman, Atih; Yulistia, Aan
Warta Industri Hasil Pertanian Vol 4, No 02 (1987)
Publisher : Balai Besar Industri Agro

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Abstract

Techno-economic study on using deffated soybean meal as a substitute for soybean in tofu production has been conducted. Eight degree of substitution (5, 10, 15, 20, 25, 30, 35 and 40%) were used in making tofu. Substitution of deffated soybean meal for soybean decreased the yield as well as the oraganoleptic properties of tofu. The substitution was acceptable up to the amount of 20%. The study showed that 20% substitution will be profitable if the price of the meal is less than 47% of the soybean price.
Co-Authors Astuti, Juli Mita Mala, Dheni Sapto Hartanto, Eddy Sudibyo, Agus Suryati Herman, Atih Sutrisniati, Dwi Wuri Handono, Sri Wuri Handono