Warta IHP J. of Agro-Based Industry Vol. 3,No. 2, pp. 33-37, 1986
Penelitian/Research Penelitian Pembuatan Protein Sel unggal Asal Kapang Rhizopus Oligosporus dan Neurospora sitophila dari Bahan Baku Melasa A Study on the production of Fungal (Rhizopus oligosporus and Neurospora sitophila)Mycelial Protein from Molasses A.Basrah Enie, Dedi Mahdar dan Dardjo Somaatmadja* Balai Penelitian Makanan,Minuman dan Fitokimia, Balai Besar Litbang Industri Hasil Pertanian (BBIHP) Jalan Ir. H. Juanda 5-9, Bogor 16122
Abstract – A study on the use of molasses for the production of fungal (R. oligosporus and N. sitophila) Mycelial protein has been conducted. The sucrose content of the media was 2,3 and 4%, and the process Carriedout for 3 days at 27,32 and 37 c. High yields of dry mycelium were obtained on the media containing 4% sucrose at 37 C, 3.g.3,43 g/I for R. oliogosporus and 5.08 g/l for N. sitophila. Thehighest protein content of dry mycelium were 53.9% (N. sitophilia) and 49.7% (R. oligosporus). N. sitophilia more effectively utilized sucrose and nitrogenous compounds in the media.
Warta IHP J. of Agro-Based Industry Vol. 3,No. 2, pp. 38-42, 1986
Fermentasi Pelet Ketela Pohon Dengan Menggunakan Kapang Tempe (Rhizopus oligosporus) dan Kapang Kecap (Aspergillus oryzae) Solid Substrate Fermentation of Cassava Pellets Using Tempeh Mould (Rhizopus oliogosporus) and Soya Sauce Mould (Aspergillus oryzae) A. BASRAH ENIEa) dan SAIB ALABAN HASIBUANb) a)
Balai Pengembangan Makanan, Minuman dan Phytokimia, Balai Besar Penelitian dan Pengembangan Industri Hasil Pertanian (BBIHP) Jl. Ir. H. Juanda 5-9, Bogor 16122 b) Akademi Kimia Analis Jalan Ir. H. Juanda7, Bogor 16122
Abstract –Cassava pellets were fermented for 1, 2, 3 and 4 days at room temperatureusing tempeh moulds (Rhizopus oliogosporus) and soya sauce moulds (Aspergillus oryzae). After 2 days fermentation, the protein content of products were slightly increased from 1.29% (unfermented to 1.52% (fermented by R. oliogosporus ) and to 1.58% (fermented by A. oryzae), however afer 3 days fermentation the protein content end to decrease. The pH of products drop after 2 days fermentation from 6.39 to 4.42 (R. oligosporus) and to 5.62 (A. oryzae). Organoleptic test showed that the acceptability of products were decreased after one day fermentation (taste and flavor) and after two days fermentation (colour).
Warta IHP J. of Agro-Based Industry Vol. 3,No. 2, pp. 43-46, 1986
Pengaruh Lama Penyulingan Biji Pala Muda (Myristica fragrance HOUTT.) Terhadap Hasil dan Sifat Fisiko-Kimia Minyak Atsiri yang Dihasilkan Effects of Distillation on the Yield and Physico-chemical Properties of Young Nutmeg (Myristica fragrance HOUT.) Essential Oil ENDAH DJUBAEDAHa), ENDANG SURIADIb), A. MOESTOFAc), dan A. BASRAH ENIEa) a)
b)
c)
Balai Penelitian Makanan, Minuman dan Fitokimia, Balai Besar Litbang Industri hasil Pertanian (BBIHP) Jalan Ir. H. Juanda 5-9, Bogor 16122 Balai Penelitian dan Pengembangan Industri (BPPI), Banda Aceh Jalan Teuku Umar Lamteumen, Banda Aceh Balai Pengembangan Kemurgi dan Aneka Industri, Balai Besar Litbang Industri Hasil Pertanian (BBIHP), Jalan Ir. H. Juanda 5-9, Bogor 16122
Abstract – A research on the effects of distillation to the yields and physico-chemical properties of Young nutmeg essential oil has been conducted. Fresh and dried nutmeg were distilled by cohobation method for 2, 5, 8, 11 and 14 hrs. The optimum yield of fresh and dried nutmeg essential oil were 15.8% (14 hrs. Distillation) and 14.6% (11 hrs. Distillation), respectively. The evaporation residues of both oils were increased from ca. 0.25% (2hrs. Distillation) to ca. 0.54% (14 hrs. Distillation). Fresh nutmeg essential oil has a highest ester value (6.73 mg/g) and myristicin content (17.25%) after 8 hrs. distillation.
Warta IHP J. of Agro-Based Industry Vol. 3,No. 2, pp. 47-49, 1986
Pengaruh Penambahan BahanPengawet (Tawas dan Boraks) dan Pengemas Plastik Terhadap Kehilangan Berat Kubis (Brassica oleraceae) Selama Penyimpanan Suhu Dingin A Study on the Effect of Preservatives (Alum and Brax) and Plastic Packaging on Weight Loss of Cabbage (Brassica oleraceae) SUBARDJO S.K. Balai Penelitian Makanan, Minuman dan Fitokimia, Balai Besar Litbang Industri hasil Pertanian (BBIHP) Jalan Ir. H. Juanda 5-9, Bogor 16122
Abstract – A study on the effect of preservatives (alum and bórax) and plastic packaging on the weight loss of cabbage (Brassica oleraceac) during cool storage has been done. The results showed that the shelf-life of cabbage can be prologed to one month in cool temperatura (9-10). The weight loss of cabbage during storage were 15.7% (without packaging), 5.6% (packed in perforated plastic bag) and 4.2% (packed in un-perforated plastic bag). The preservatives did not significantly have positive effects on the prevention of weight loss.
Warta IHP J. of Agro-Based Industry Vol. 3,No. 2, pp. 50-52, 1986
Percobaan Penyulingan dan Penetapan Sifat Fisiko-Kimia Minyak Atsiri Asal Tanaman Mentha (Mentha arvensis LINN.) An Experiment on the Distillation and Physico-chemical Determination of Mentha (Mentha arvensis LINN.) essential Oils GASIK DARMA Balai Pengembangan Kemurgi dan Aneka Industri, Balai Besar Litbang Industri hasil Pertanian (BBIHP) Jalan Ir. H. Juanda 5-9, Bogor 16122
Abstract – Experiments on the distillation and characterization of mentha leaves essential oil have been done using three types of leaves, e.g. M. arvensis var. Piperascence ex Sukabumi and Bogor, and M. arvensis var. Javanica ex Bogor. The yield of oil were 2.0%; 1.8% and 2.7%, respectively. Menthol content of the oil were 67.6% (M. arvensis var. Piperascence ex Sukabumi ) and 53.6% (M. arvensis var. Piperascence ex Bogor). No menthol can be detected in the oil of M. arvensis var. Javanica.
