PENGARUH SUHU, LAMA PEMANASAN DAN KONSENTRASI KALIUM HIDROKSIDA TERHADAP PROSES TRANSFORMASI EUGENOL MENJADI ISO- EUGENOL ASAL MINYAK DAUN CENGKEH

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1 Vol 7, Nomor 2, pp. 1-7, 1990 PENGARUH SUHU, LAMA PEMANASAN DAN KONSENTRASI KALIUM HIDROKSIDA TERHADAP PROSES TRANSFORMASI EUGENOL MENJADI ISO- EUGENOL ASAL MINYAK DAUN CENGKEH The Effect of Temperature, Duration of Heat Treatment and Potasium Hydroxide Concentration on the Transformation of Eugenol into Iso-eugenol Derived from Clove Leaf Oil Achmad Moestafa*), Priyo Waspodo*) dan Sahat P. Sitorus**) *) Balai Pengembangan Khemurgi dan Aneka Industri Balai besar Litbang Industri hasil Pertanian Jl. Ir. H. Juanda 11, Bogor **) Fakultas Teknologi Pertanian, Institut Teknologi Indonesia Jl. Raya Serpong Tangerang Abstract Iso-eugenol is one that the compounds which is used as flavor and fragrance materials. The compounds can be prepared synthetically from eugenol through a chemical reaction at certain temperature and basic concentration. It was of observed that the concentration of KOH solution and the duration of heat treatment had significantly affected the transformation of eugenol into iso-eugenol. The higher yield was found (82,88%) when eugenol was treated with 50% of KOH at 180 C for 90 minutes.

2 Vol 7, Nomor 2, pp. 8-11, 1990 Pengkajian Formula Minyak Goreng Melalui Pendekatan Matematik The Assessment of Cooking Oil Formulas Using Mathematical Approach Shinta D. Sirait 1), Sutrida Nurti 2) dan Ingriani 3) 1) Balai Pengembangan Makanan, Minuman, dan Fitokimia Balai besar Litbang Industri hasil Pertanian 2) Unit Pusdokinfo, Balai Besar Litbang Industri Hasil Pertanian 3) Balai Penelitian Kemurgi dan Aneka Industri Balai Besar Litbang Industri Hasil Pertanian Abstract The formulation technique of vegetable cooking oil had been carried out using basic mathematical method. The study was aimed at preparing formulas in order to fulfil the need for healthy cooking oil. The oil used was coconut oil, palm oil, peanut oil, corn oil and sesame oil. Four formulas had been obtained. The analysis showed that the formulated oil meet the specification of healthy oil qualitatively and quantitatively.

3 Vol 7, Nomor 2, pp , 1990 Ulasan /Review KAROTENOID DAN PENGGUNAANNYA DALAM INDUSTRI Carotwnoids and Its Use in Industries Agus Sudibyo Balai Penelitian Kemurgi dan Aneka Industri Balai Besar Litbang Industri Hasil Pertanian Abstract Carotenoids are widely distributed in nature. They are found in plants, insects, birds, and other animals producing a wide array of brilliant yellow to red colours. This paper reviewed the structure of carotenoids, their properties and their influence factors, production and application in industries.

4 Vol 7, Nomor 2, pp , 1990 MODELLING OF DRYING RATE OF CORN IN SPOUTED BEDS Model Matematik Laju Pengeringan Jagung di dalam Spouted Beds Rizal Alamsyah Research Institute for Food, Beverage and Phytochemistry Institute for Research and Development of Agro-based Industry (IRDABI) Abstract Studi ini dirancang untuk membentuk suatu model matematik ( two compartment model ) yang dapat digunakan untuk menduga laju pengeringan jagung yang berlangsung terutama pada tahap laju pengeringan menurun dalam spouted bed. Model matematik yang dikembangkan adalah fungsi dari kadar air awal jagung (Mo), suhu udara (T) serta kelembaban relative (Rh) udara pengering. Model matematik yang merupakan fungsi dari Mo ternyata memberikan pendugaan yang baik terhadap hasil empiris percobaan. Plot dari Mo terhadap waktu (t) baik menurut hasil model matematik maupun hasil empiris percobaan menunjukkan dua tahap laju pengeringan manurun.

5 Warta IHP/J. of Agro-based Industry Vol 7, Nomor 2, pp , 1990 PENGARUH PENAMBAHAN GLUKOSA DAN KALIUM SORBAT PADA PROSES PEMBUATAN DODOL The Effect of Glucose and Potasium Sorbate Addition on The Processing of Dodol Sardjono Balai Penelitian Makanan, Minuman dan Fitokimia Balai Besar Litbang Industri Hasil Pertanian (BBIHP) Abstract A study on the effect of glucose and potassium sorbate addition on the processing of dodol had been carried out. The treatment done were glucose 1%, potassium sorbate 0.2%and storage (0, 1, 2, 3, 4, 5 and 6 months). The moisture content, hard layer thickness, mold, yeast and total aerobic plate count (TPC) were observed during 6 months storage. The result showed that the use of glucose 1% inhibit the hard layer growth of dodol whereas the addition of potassium sorbate 0.2% retain the dodol quality for 4-5 months. After 6 months storage, the moisture content was %. hard layer thickness mm, mold 0 43 colony per g, yeast 0 colony per g and total aerobic plate count x 10 2 colony per g.

6 Vol 7, Nomor 2, pp , 1990 Lipid Composition of Cocoa Beans During Fermentation Komposisi Lemak Biji Coklat Selama Fermentasi M. Maman Rohaman Research Institute of Food, Beferages and Phytochemistry Institute for Research and Development of Agro-Based Industry Abstract Studi mengenai komposisi lemak biji coklat selama fermentasi telah dilakukan.. fermentasi coklat secara komersial telah dilakukan di perkebunan Banjarsari, Jatirono dan Kotta Blater, Jawa Timur. Ekstraksi lemak coklat dipisahkan ke dalam fraksi neutral lipid dengan kromatografi lapisan tipis (TLC) dan dikalkulasikan dengan Densitometri. Hasil penelitian menunjukkan konsentrasi lemak biji coklat yang tidak difermentasi sekitar 48,51% dan naik 2-6% setelah difermentasi. Selama fermentasi, konsentrasi lemak menurun pada fraksi monogliserida, digliserida, trigliserida, asam lemak bebas dan asam fosfatida, sedangkan pada fraksi phosphatidyl choline, phosphatidyl serine, phosphatidyl inositol dan phosphatidyl ethanolamine terjadi kenaikan.

7 Vol 7, Nomor 2, pp , 1990 THE USE OF CASSAVA CHIP FLOUR FOR BREADMAKING Penggunaan Tepung Ubi Kayu untuk Pembuatan Roti Dedi Mahdar 1) dan Putiati Mahdar 2) 1) Balai Pengembangan Makanan, Minuman, dan Fitokimia Balai Besar Litbang Industri Hasil Pertanian, 2) Jurusan mekanisasi Pertanian, Fakultas Teknologi Pertanian IPB Kampus Darmaga, Bogor Abstract Tepung gaplek dapat dipergunakan untuk substitusi terigu pada pembuatan roti. Penambahan 25% tepung gaplek dapat menghasilkan roti yang mempunyai penampakan, warna, bau, rasa, dan tekstur yang masih dapat diterima konsumen. Peningkatan kandungan protein dengan penambahan gluten kering tidak memberikan pengaruh yang berarti terhadap penambahan volume roti yang dihasilkan. Tingkat substitusi 50% menghasilkan volume roti yang lebih kecil dibandingkan dengan substitusi 25%. Hal yang sama juga diperoleh dengan penambahan bahan penolong.

8 Vol 7, Nomor 2, pp , 1990 MAKANAN SEMI BASAH Intermediate Moisture Foods S. Wuri Handono Balai Pengembangan Makanan, Minuman, dan Fitokimia Balai Besar Litbang Industri Hasil Pertanian, Abstract The science and technology of intermediate moisture foods has advanced during the last 30 years. Knowledge of the relationship of water activity and the formulation as well as the stability of intermediate moisture foods are reviewed with respect to theirdefinition, principles technology, relationship with Aw and general stability.

9 Vol 7, Nomor 2, pp , 1990 STUDI PEMANFAATAN AMPAS TAHU UNTUK PEMBUATAN SUSU KEDELAI A Study on the Use of Tofu By-product to Produce Soymilk Indra Neffi Ridwan 1), Iim Setiadi 2) dan Ign. Suharto 3) 1) Balai Pengembangan Makanan, Minuman, dan Fitokimia Balai besar Litbang Industri hasil Pertanian 2) Jurusan Teknik dan Manajemen Industri Program Studi Teknologi Pangan, Fakultas Teknik, Universitas Pasundan Jl. Lengkong Besar No.68, Bandung 3) Puslitbang Kimia Terapan-LIPI Jl. Cisitu/Sangkuriang, Bandung Abstract The research is aimed at studying the effect of stirring time and the ratio of dilution to the extracted protein in the production of soymilk from tofu by-product. The stirring time used were 4, 6, and 8 minutes. The dilution ratio of tofu by-product and water were 8:4; 8:5; and 8:6;. The analysis done include protein content, total solid, total bacteria and organoleptic test. Soymilk obtained from 4 minutes stirring and dilution ratio 8:5 resulted in the highest protein content in total solid i.e. 44,98%. The product is acceptable by the panelists. The total bacteria is 10 col/ml.

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