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(searched for: doi:(10.33104/*))
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Alfrida Lullung Sampebarra
Jurnal Industri Hasil Perkebunan, Volume 13, pp 63-70; doi:10.33104/jihp.v13i1.3880

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Amos Lukas, Suharto Ngudiwaluyo, Heru Mulyono, Imran Rosyadi, Ishenny Mohd Noor, P. Natsir La Teng
Jurnal Industri Hasil Perkebunan, Volume 13, pp 37-42; doi:10.33104/jihp.v13i1.3733

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Agus Sudibyo
Jurnal Industri Hasil Perkebunan, Volume 13, pp 19-36; doi:10.33104/jihp.v13i1.3698

Abstract:
In recent times, there has been growing recognition of the key role of foods and beverage in disease prevention and treatment. Rapidly increasing knowledge on nutrition, medicine, and plant biotechnology has dramatically changed the concepts about food, health and agriculture, and brought in revolution of them. Research currently underway at academic, industry and government facilities will reveal how a myriad of substances can be used as functional food components. Thus natural bioactive compounds include a broad diversity of structures and functionalities that provide an excellent pool of molecules for the production of nutraceuticals, functional foods, and food addives. This review attempts to display about research and development of functional beverages and designing functional beverages and the formula for beverage success.Keywords: designing, functional beverages, lessons learned, highlighting, research and development.
Zainal Abidin Nasution, Harry P Limbong, Siti Salamah Nasution
Jurnal Industri Hasil Perkebunan, Volume 13, pp 1-10; doi:10.33104/jihp.v13i1.3674

Abstract:
Arang cangkang kelapa sawit diperoleh dengan metode penyangraian. Cangkang kelapa sawit disangrai pada kuali besi di udara terbuka. Proses penyangraian dinyatakan selesai dilaksanakan apabila tidak ada lagi asap yang keluar (pada suhu sekitar 3480C). Randemen arang cangkang kelapa sawit hasil penyangraian, rata-rata adalah 38,20 %. Arang cangkang kelapa sawit ditumbuk dan diambil bubuknya lolos ayakan 200 mesh ( 74 mikron), siap dijadikan filler dalam pembuatan vulkanisat karet, yang digunakan sebagai bahan baku untuk pembuatan barang-barang dari karet ataupun keperluan lain sesuai dengan spesifikasinya.Dari studi teknik ekonomi dalam skala Usaha Kecil dan Menengah ,tentang pengolahan serbuk arang cangkang kelapa sawit sebagai Carbon Black dapat diketahui sebagai berikut :Randemen bahan baku = 38,20 %Kapasitas produksi carbon black = 300 kg/hariJumlah hari kerja (setelah dikurangi dengan hari Minggu dan hari hari libur nasional ) = 283 hari/tahunJam kerja per hari rata rata : 8 jamJadwal kerja per hari = 08.00 – 16.00 ( istirahat 1 jam)Pengelola sekaligus pemilik usaha : 1 (satu) orangSekretaris kantor : 1 (satu) orangTenaga kerja harian lepas : 3 (tiga) orangProduksi = 90.000 kg/tahun serbuk arang cangkang kelapa sawit sebagai Carbon BlackJumlah Investasi = Rp. 253.500.000,-Biaya produksi (1 tahun) = Rp.527.421.047,-Biaya tidak tetap ( 1 tahun) = Rp.312.051.047,-Biaya tetap ( 1 tahun) = Rp.214.470.000,-Harga jual serbuk arang cangkang kelapa sawit sebagai Carbon Black (sesuai dengan hasil perhitungan) = Rp.7.730,- per kg,Laba kotor per tahun = Rp. 128.855.953Laba bersih per tahun dengan pajak pajak 12 % = Rp. 113,393.238,-Pengembalian Investasi (Return On Investment - ROI) = 5 tahunKapasitas Produksi Pada Batas Tidak Untung - Tidak Rugi (Break Event Point - BEP) = 62,47 %Jumlah Produksi Pada Skala BEP = 187,40 kg/hari
St Sabahan Nur, Andi Ralle
Jurnal Industri Hasil Perkebunan, Volume 13, pp 53-62; doi:10.33104/jihp.v13i1.3823

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P Natsir La Teng, Muh Ruslan Yunus, Kalsum Kalsum
Jurnal Industri Hasil Perkebunan, Volume 11, pp 51-58; doi:10.33104/jihp.v11i2.3411

Abstract:
The aims of this research is to investigate changes in polyphenol contents and acidity of cocoabeans which were fermented by adding rough polyphenol oxidase enzymes, and dried by sun-dryingmethod. Enriched with nutrient, the rough enzymes was prepared from cocoa pod husk pulp. Fermentationtimes were varied at 16, 20, 24, 32, 36, 40, 44, and 48 hours, 2whereas the incubation periods of therough enzyme were varied at 24, 36, and 48 hours. Control treatment was also conducted by spontaneousfermentation for five days. Variables studied include polyphenol content, acidity, and reducing sugarcontent of the dried- cocoa beans. Results showed that fermentation by adding the rough polyphenoloxidase enzymes in the fermentation process could reduce polyphenol oxidation and acidification of thecocoa beans, compared to the spontaneous fermentation. This is indicated by the polyphenol contents(2.88-3.88 %), acidity (pH=5.25-6.50), and reducing sugar contents (0.60- 1.12%) of the dried cocoabeans in the fermentation by polyphenol oxidase enzyme addition for the six fermentation times, whilepolyphenol content, acidity (pH), and reducing sugar content of the dried beans were 0.98%, 52, and0.59%, respectively in the spontaneous fermentation.Keywords: cocoa beans, fermentation, polyphenol oksidase, polyphenol content, acidity. reducing sugarcontent
Justus Elisa Loppies, Medan Yumas
Jurnal Industri Hasil Perkebunan, Volume 12, pp 66-75; doi:10.33104/jihp.v12i2.3453

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Rosniati Kasim, Alfrida Lullung Sampebarra
Jurnal Industri Hasil Perkebunan, Volume 12, pp 40-52; doi:10.33104/jihp.v12i2.3457

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Amos Lukas, Suharto Ngdiwaluyo, Ishenny Mohd Noor, Natsir La Teng
Jurnal Industri Hasil Perkebunan, Volume 12, pp 53-65; doi:10.33104/jihp.v12i2.3449

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