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Timur Antara, Ngakan
Balai Besar Industri Agro
Agriculture, Biological Sciences & Forestry Industrial & Manufacturing Engineering

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 1 
(The Study on Citrus Fruit Concentrate Processing) Timur Antara, Ngakan; Suprianta, Dadang; Marliana, Nina
Warta Industri Hasil Pertanian Vol 15, No 1-2 (1998)
Publisher : Balai Besar Industri Agro

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Abstract

The study on citrus concentrate processing has been carried out. Stages of treatment include washing of citrus fruit, peeling, extraction, filtration, concentration, formulation, bottling, pasteurization and storage. The treatment of the formulation were addition of resin, and addition of HFS and sugar. Observation were done on pH, total acid, the content of sugar, TSS, vitamin C, microbiology and organoleptic test. The results showed that the product formulated by adding of resin and sugars up to 40% met the Indonesian National Standard (SNI) of squash.
(The production of articficial "salak" flavor using instrumental method approach). Timur Antara, Ngakan; -, Hendarti; Sapto Hartanto, Eddy
Warta Industri Hasil Pertanian Vol 10, No 1-2 (1993)
Publisher : Balai Besar Industri Agro

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Abstract

The study imitating "salak" (fruit of salacce edulis) has been done by instrumentation approach.Six components of "salak" flavor,which are probably the key-flavor of "salak" were identified.By compounding the identified components namely ethyl butyrate,isoamyl acetate,alyl caproate,amyl butyrate,linalool and geraniol with another chemical such as aldehyde C19,diphenyl oxide,peru balsam,lemon oil,lime oil,glyserine,ethanol 96%,propylene glycol and cananga oil originated from irian,the artificial "salak" flavor has been created successfully.From the sensory point of view all of panels detected the "salak" flavors of the product,and 6 out of 21 detected another flavor beside the "salak" flavor it self.
(Microenkapsulasi : Penerapan dan Teknik) Timur Antara, Ngakan
Warta Industri Hasil Pertanian Vol 8, No 02 (1991)
Publisher : Balai Besar Industri Agro

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Abstract

Perkembangan ilmu dan teknologi memungkinkan berkembangnya teknologi proses dan pengawetan dibidang pangan umumnya dan flavor khususnya.Teknik enkapsulasi (encapsulation) adalah suatu cara yang dikembangkan untuk memperpanjang masa simpan dan memperbaiki penampilan (perfomance) suatu produk antara atau akhir, sehingga memberikan beberapa keuntungan dalam pemakaia selanjutnya.Penerapan dan beberapa teknik enkapsulasi diulas dalam artikel ini.
(Pyrazines :Syntheses, analysis and its flavour properties) Timur Antara, Ngakan
Warta Industri Hasil Pertanian Vol 8, No 02 (1991)
Publisher : Balai Besar Industri Agro

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Abstract

Numerous pyrazines compounds have been isolated from various food stuffs.Studies have demostrated the importance of these compound in the flavor of heated and toasted food,and of course they are produced by maillard reaction.The review is concerned with their syntesis,analysis nd flavour properties.
(The Use of Organic Acid and Thermal Adequacy on the Canned String Beans) Timur Antara, Ngakan; G. Pohan, H; -, Subagja
Warta Industri Hasil Pertanian Vol 18, No 1-2 (2001)
Publisher : Balai Besar Industri Agro

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Abstract

Research on the canned string beans has been conducted .the formulation used was 1% salt,the organic acid (0.27% citric acid and 0.22% lastic acid ) and types of packaging (timplate and retort pouch) the product were stored for 0,2,4 and weeks the results showed that the result showed that the effect of storage gave the decrease of PH ,protein ,vitamin c and hardness.the microbial contents were relatively unchanged during storage .the process time required for tinplate retort pouch were 0.057 minutes respectively ,which adequate to render to canned string beans (pH< 4.5) microbiologically safe .
(Development of Screw press design for coconut milk extraction) Susanto, Eko; Yang Setiawan, Yang; Wuri Handono, Sri; Tojib, Mochtar; Timur Antara, Ngakan
Warta Industri Hasil Pertanian Vol 20, No 1-2 (2003)
Publisher : Balai Besar Industri Agro

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Abstract

Research and developmen of screw press construction has been conducted to imporove yield of coconut milk .the equitment was used to improve extration effcieny compared with other methodeswere used to compare traditional method ,hydraulic press and screw screw that the optimum condition of equipment is 167 pm and its ower 1 HP its produced coconut milk about 68.24 percent (w/w) and oil content in the waste was 22.12 percent (db)
(Identification of lime(Citrus aurantifolia,swingle)flavor components) Timur Antara, Ngakan; Hawani Lubis, Enny
Warta Industri Hasil Pertanian Vol 12, No 1-2 (1995)
Publisher : Balai Besar Industri Agro

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Abstract

The research concerned with the effect of collecting time of the lime flavour distilate on the yield and composition of flavour components had been done succesfully.The collecting time has a significant effect not just to the yield obtained but to the flavour composition as well.In terms of the flavour compound,11 components had been identified namely-pinene,b-pinene,phellandrene,limonene,carryophyllene,decanal,neral,nerol,linalool,granial and graniol.
(The Study on The Effects of Isolation Time and Identification for Lemon (Citrus Limon Burm. F.) Oil Leather and Its Apllication on Soft Drinks) Hawani Lubis, Enny; Timur Antara, Ngakan; Alamsyah, Rizal
Warta Industri Hasil Pertanian Vol 21, No 01 (2004)
Publisher : Balai Besar Industri Agro

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Abstract

The objectives of this research were(1)to study the effects of fixation time on distillation for lemon leather,(2) to investigate chemical composition of lemon oil (flavor),and (3)to apply lemon flavor on soft drink simulation .the method used in resulting lemon oil was water-steam distillation continued by the second 3 hours .the results show that lemon oil produced during the fist there hours distillation was higher (1.738%) than those resulted from the second three hours distillation (o.701%) based on gas chromatography test,lemon oil resulted contain a-pinen,b-pinen,limonen, linalool and sitral (neral and gerenial) these were identified by measuring peak enrichment three formulas were used on the application of lemon oil or flavor on soft drink namely (1)mixture of cellulose microcrystalline ,sorbitol,and lemon oil (2) mixture of cellulose microcystalline ,sucrose and lemon oil and (3)whey powder,tricalcium phosphat,and lemon oil .based on the organoleptic test and larmond scale the preferred soft drink was from cellulose microcystalline, sorbitol, and lemon oil. with citric oil additions. 
Co-Authors -, Hendarti Alamsyah, Rizal G. Pohan, H Hawani Lubis, Enny Marliana, Nina Sapto Hartanto, Eddy Subagja ., Subagja Suprianta, Dadang Susanto, Eko Tojib, Mochtar Wuri Handono, Sri Yang Setiawan, Yang