Vol. 4, No. 1, pp 1-6, 1987 Pengaruh Konsentrasi Larutan Oleoresin Lada Terhadap Mutu Beras Selama Penyimpanan The Effect of Concentration of Pepper Oleoresin Solution on Rice Quality During Storage KARYATI SUGESTI, NGAKAN TIMUR ANTARA, R. DJANAKA dan SOIM Balai Penelitian Kemurgi dan Aneka Industri Abstract: A study on the effect of oleoresin on rice quality during storage has been conducted. Four treatments were done i.e. spraying using pepper oleoresin of 200, 250, 300 ppm and control. Each treatment used 5 kgs rice packed in gunny sacks. Spraying were done on the sacks. Observation on the omount of rice weevil, texture, taste, flavor and colour, was done every two months. The results showed that up to four months storage, the amount of weevil in rice sprayed with 250 ppm oleoresin decreased by 70.74 % as compared to control and have the most preffered texture and colour, more preffered flavor as compared to control and no significantly different taste as compared to other treatments. Up to six months storage, the same treatment decreased the amount of weevil by 49.76 %, while those with higher concentration (300 ppm) decreased the weevil by 66.08 % but the texture, taste and colour were not significantly different as compared to other treatments.
Vol. 4, No. 1, pp 7-12, 1987 Mempelajari Karakteristik Adonan Dari Campuran Tepung Gandum Dengan Tepung Ubijalar A Study On Characteristics of Dough Made From Sweet Potato Flour and Wheat Flour M. MAMAN ROHAMAN, NOVIANIS dan ENDAH DJUBABAEDAH Balai Penelitian Makanan, Minuman dan Fitokimia, Balai Besar Litbang Industri Hasil Pertanian Jl. Ir. H. Juanda 5-9 Bogor 16122 Abstract- A study to substitute sweet potato flour for wheat flour dough has been conducted using to type of wheat flour and various percentage of substitution. To test the degree of substitution, the characteristic of dough were measured using Brabender Farinograph and Brabender Extensograph. Measurement of theological properties using Farinograph showed that the dough made of 60% sweet potato flour with hard wheat and those of 40% sweet potato flour with medium wheat cannot be done. Viscoelasticity of dough from 40% or more sweet potato flour with hard or medium wheat cannot be measured using extensograph.
Vol. 4, No. 1, pp 13-16, 1987 Penelitian Pengemasan Gula Merah Cetak A Study on Packaging of Molded Palm Sugar SARDJONO a, A. BASRAH ENIE a dan OYOK SUKARDI b a). b). Balai Penelitian Makanan, Minuman dan Fitokimia Jalan Ir. H. Juanda 5-9 Bogor 16122 Balai Penelitian Makanan, Minuman dan Fitokimia Jalan Ir. H. Juanda 5-9 Bogor 16122 Abstract-A study on the packaging of molded Arenga palm sugar had been carried out. The packaging materials used were plastics film, alumunium foil and paper coated with plastic. The moisture content, reducing sugar and sugar colour were observed during 12 weeks storage. The result showed that the packaging materials used did not significantly affect the moisture content, reducing sugar and colour during 12 weeks storage. After 12 weeks, the moisture content were 7.01-8.89 percent, reducing 1-61 -1.94 percent and colour 92.04 96.43 I.U.
Vol. 4, No. 1, pp 17-21, 1987 Meningkatkan Kadar Eugenol Minyak Daun Cengkeh Dengan Cara Rektifikasi Increasing the Eugenol Content of clove Leaf Oil By Rectification AGUS SUDIBYO, SYARIF BASTAMAN dan HENDARTI Balai Penelitian Kemurgi dan Aneka Industri, Jl. Ir. H. Juanda 5-9, Bogor 16122 Abstract-A study on rectification of clove leaf oil had been conducted in order to improve its quality and eugenol content. Rectification was done by distillation using low vacuum pressure (5 and 15 mm Hg) and resulted in two fractions of clove leaf oil (fraction I and II). Observation was emphasized on the eugenol content and its quality. The eugenol content of fraction I was increased by 5-8% and those of fraction II was 30-31%. As for the purity of eugenol content, it was decreased in fraction I and increased in the other.
Vol. 4, No. 1, pp 22-25, 1987 Meningkatkan Kadar Vetiverol Minyak Akar Wangi Dengan Cara Rektifikasi Increasing the Vetiverol Content of Vetiver Oil by Rectification AGUS SUDIBYO, SYARIF BASTAMAN dan HENDARTI Balai Penelitian Kemurgi dan Aneka Industri, Jl. Ir. H. Juanda 5-9, Bogor 16122 Abstract-A study on rectification of vetiver oil had been conducted in order to improve its quality and eugenol content. Rectification was done by distillation using low vacuum pressure (15 and 20 mm Hg) and resulted in four fraction of vetiver oil (fraction I, II, III, IV). Observation which included chemical analysis (ester number, ester number after acetylation and vetiverol content) and physical analysis (refractive index at 20⁰) was done only on fraction III and IV. Research results showed that rectification improve the quality of vetiver oil. The vetiverol content of fraction III was increased by 8,10 9,35%, while those of fraction IV was 18,05 19,23%.
Vol. 4, No. 1, pp 26-29, 1987 Pengaruh Lama Penyulingan Terhadap Kadar Citronellal Minyak Sereh The Effect of Distillation Time on Citrnellal Content of Citronella Oil A. MOSTAFA dan UNTARI PUDJIASTUTI Balai Penelitian Kemurgi dan Aneka Industri, Jl. Ir. H. Juanda 5-9, Bogor 16122 Abstract- Effect of distillation time on citronellal content of citronella oil has been studied. Two kinds of raw materials were used, one from old plantation at Rumpin Kabupaten Bogor and the other from Batutulis Kecamatan Kota Bogor Selatan. It is showed that most oil were distilled at the early stage of distillation along with the citronellal component. Grass from Rumpin should be distilled for no longer than two hours to obtain enough oil (yield 94%) and citronellal content not less than 35.5%. the grass from Batutulis produced more oil after two hours distillation (95%) and the average citronellal content is 49.70%. the grass from Batutulis may be distilled up to 4 hours to gain ± 100% oil while the citronellal content still at higher level (48%). Obviously the grass from Batutulis is better than Rumpin.