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The Effect of Ratio of Yoghurt with Red Fleshed Guava Extract and Stabilizer Ratio on The Quality of Soft Candy Andy Wijaya; Herla Rusmarilin; Zulkifli Lubis
Jurnal Rekayasa Pangan dan Pertanian Vol 1, No 1 (2013): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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This research was conducted to find the effect of ratio of yogurt with red fleshed guava extract and stabilizer ratio on the quality of soft candy. The research had been performed using factorial completely randomized design with two factors, i.e ratio of yogurt with red fleshed guava extract (Y): (40%:60%), (30%:70%), (20%:80%), and (10%:90%), and stabilizer ratio (seaweed:carrageenan) (A) : (1:4), (2:3), (3:2), and (4:1). Parameters analyzed were moisture content, vitamin C content, total acid, total soluble solid (TSS), protein content, total microbe, and organoleptic values (colour, flavor and taste, and texture). The results showed that the ratio of yogurt with red fleshed guava extract had highly significant effect on moisture content, vitamin C content, total acid, total soluble solid (TSS), protein content, total microbe, and colour, flavor and taste, and texture. Stabilizer ratio also had highly significant effect on moisture content, vitamin C content, total acid, total soluble solid (TSS), protein content, total microbe, colour, flavor and taste, and texture. The interaction of the two factors had highly significant effect on vitamin C content, protein content, and texture. The ratio of yogurt with red fleshed guava extract of 20%:80% and stabilizer ratio of (1:4) produced the best quality of soft candy

Study of Making of Instant Juicy Tuber Yogurt with Various Concentration of Milk Powder and Starter Riska Amelia Purba; Herla Rusmarilin; Mimi Nurminah
Jurnal Rekayasa Pangan dan Pertanian Vol 1, No 1 (2013): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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This research was conducted to find the concentration of milk powder and starter that suitable for producing instant juicy tuber yogurt with the best characteritics, and also to introduce the refined products from juicy tuber and to find ways of making instan juicy tuber yogurt. This research had been performed using factorial completely randomize design with two factors, i.e the concentration of milk powder (B): 14%,15%,and 16% and the concentration of starter (S): 2%, 2,5%, 3%, 3,5%, and 4%. Parameters analyzed were total solid, total soluble solid, protein content, total lactic acid, total microbe, solubility, viability, and organoleptic values (flavour and taste). The results showed that the concentration of milk powder had highly significant effect on total solid, total soluble solid, protein content, total lactic acid, total microbe, solubility, viability, and flavour and taste. The concentration of starter also had highly significant effect on total solid, protein content, total lactic acid, total microbe, solubility, viability, and flavour and taste, and had a significantly effect on total soluble solid. The interaction of the two factors had highly significant effect on total microbe and viability. The concentration of milk powder of 16% and concentration starter of 4% produced the best quality of instant juicy tuber yogurt.

The Effect of Ratio of Jackfruit Seed and Water and Carboxy Methyl Cellulose Concentration on the Quality of jackfruit seed extract yogurt Sri Marlena Ketaren; Herla Rusmarilin; Setyohadi .
Jurnal Rekayasa Pangan dan Pertanian Vol 1, No 1 (2013): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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The research was conducted on April to Mei 2012 in the Laboratory of Food Technology, Faculty of Agriculture,University of Sumatera Utara, Medan, using factorial completely randomised used design with ratio of jackfruit seed andwater (1:1, 1:2, 1:3, and 1:4) and carboxy methyl cellulose concentration (0,1%; 0,2%; 0,3%, and 0,4%). Parametersanalysed were total solid content, protein content, total lactid acid content, pH, total microbe, organoleptic value offlavour, taste, and texture. The results indicated that the ratio of jackfruit seed and water and carboxy methyl celluloseconcentration had highly significant effect on total solid content, protein content, total lactid acid content, pH, totalmicrobe, organoleptic value of taste and texture, and had significant effect on organoleptic value of flavor.

Study of the Effect of Leavening Agent and the Addition of Fish in the Making of Sweet Potato Fish Crackers Muhammad Panji G. Setiawan; Herla Rusmarilin; Sentosa Ginting
Jurnal Rekayasa Pangan dan Pertanian Vol 1, No 2 (2013): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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The aim of this research was to determine the effect of the amount of pora-pora fish and leavening agent concentration on the chemico-physical and organoleptic properties of sweet potato fish crackers. This study used a completely randomized design (CRD) with two factors: the amount addition of fish, i.e., 10%, 20%, 30% and 40% and baking powder concentration, i.e., 0.1%, 0.2 %, 0.3% and 0.4%. Observed parameters were moisture content, ash content, protein content, fiber content and organoleptic tests (color, aroma, flavor, and texture).The results showed that the addition of pora-pora fish had highly significant effect on moisture content, ash content, protein content, fiber content and organoleptic tests (color, aroma, flavor, and texture). The Leavening agent concentration had highly significant effect on moisture content, ash content, protein content, fiber content and organoleptic tests (color, flavor, and texture) and had significant efffect on aroma. Interaction of the amount of pora-pora fish and leavening agent concentration had highly significant effect on moisture content, protein content and fiber content, and had significant effect on ash content, aroma and texture, and had no significant effect on color and flavor. Twenty percent of pora-pora fish and 0.2% of leavening agent gave the best crackers. Key words : Crackers, pora-pora fish, sweet potato, leavening agent

1. The Effect of The Mixture of Wheat Flour With Some Kind of Flour and The Amount of Eel Meat on Eel Nugget Sari Minarti P.; Ismed Suhaidi; Herla Rusmarilin
Jurnal Rekayasa Pangan dan Pertanian Vol 1, No 3 (2013): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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The aim of this research was to find the effect of addition of wheat flour with some kind of flour and the amount of eel meat on eel nugget. This research was an initial step to find the best quality of eel nugget. The research was conducted in April-May 2012 in the Laboratory of Food Technology, Faculty of Agriculture, USU, Medan, using a completely randomized design with two factors, i.e : the mixture of wheat flour with some kind of flour (T): (wheat:rice, wheat:corn, wheat:sago, wheat:mocaf) and the amount of eel meat (B): (60%, 65%, 70%, 75%). Parameters analyzed were moisture content, ash content, protein content, fat content, organoleptic values of color of frozen eel nugget, and organoleptic values of color, flavour, taste, and texture of fried eel nugget. The results showed that the effect of the mixture of wheat flour with some kind of flour had highly significant effect on ash content, protein content, organoleptic values of color, flavour, taste, and texture of fried eel nugget. The amount of eel meat had highly significant effect on the moisture content, ash content, protein content, fat content, and organoleptic values of flavour, taste, and texture of fried eel nugget. Interaction of the two factors had highly significant effect on the ash content, protein content, organoleptic values of color of frozen eel nugget, and organoleptic values of color, taste, and texture of fried eel nugget but had no effect on moisture content, fat content, and organolaptic values of flavour of fried eel nugget. Substitution of wheat flour and sago flour and 75% eel meat produced the best quality of eel nugget.

Quality Characteristics of instant Noodles made from Flour Composites of Modified Potato Starch, Mocaf Flour and Wheat Flour with the addition of phospate salt Rini Hardiyanti; Herla Rusmarilin; Terip Karo-Karo
Jurnal Rekayasa Pangan dan Pertanian Vol 1, No 3 (2013): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Noodles were usually made from wheat flour. Wheat is Indonesia imported commodity that due to limited stock, it can cause problems in food security. In order to solve the problems, food diversification is done by replacing noodle raw materials with potato starch. This study was done using Heat Moisture Treatment red potato starch to make instant noodle mixed with mocaf flour and wheat flour with different comparisons and 4 type of phosphate salts.The research was conducted in three phase i.e the manufacture of natural starch, modified by Heat Moisture Treatment (HMT) and then testing the physical and chemical characteristics of the modified potato starch HMT included moisture content, ash content, oil and water absorption, dextrose equivalent (DE), total sugar, reducing sugar, the degree of polymerization (DP), the clarity of paste, amilograph with rapid viscoanalizer, starch granules form and whiteness. Phase three was making noodles from composite flour and moisture content, ash content, protein content, fat content, fiber content, carbohydrate content, water absorption power, percent elongation, cooking loss, color scores before and after cooking, organoleptic test for aroma and flavor were tested. Composition of modified potato starch, mocaf flour and wheat flour of 15%:40%:45% with Sodium Tripoly Phospate respectively produced the best instant noodles. Keywords: Potato, HMT modified starch, mocaf flour, wheat flour, phosphate salt, instant noodles

The Effect of Lime Chitosan Concentration And Storage time on the Quality of Fresh Tofu Brananda Hasiholan Perangin-angin; Terip Karo-Karo; Herla Rusmarilin
Jurnal Rekayasa Pangan dan Pertanian Vol 1, No 4 (2013): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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The research was conducted to determine the effect of lime chitosan concentration and storage time on the quality of fresh tofu. This study used a completely randomized design with two factors is: lime Chitosan concentration (K) : 0.25%, 0.5%, 0.75%, 1% and 1.25% and storage time (P) : 5, 10, and 15 days. The parameters analyzed were moisture content, ash content, total microbes, pH, protein content, and sensory characteristics (color, flavor and aroma, and texture). The results showed that the lime chitosan concentration had highly significant effect on all parameters and sensory characteristics. Storage time had highly significant effect on all parameters and sensory characteristics. Interaction of both factors had highly significant effect on total microbial, pH, protein content, and color, flavor and aroma. Lime chitosan concentration of 0.5% was the best treatment for the fresh tofu.

PENINGKATAN MUTU TERASI KAYA ANTIOKSIDAN DAN PROTEIN BERBAHAN KEDELAI, JAGUNG, DAN IKAN SARDEN (Sardinella lemuru) TERFERMENTASI (Quality Improvement of Condiment Rich in Antioxidants and Protein Made from Soybeans, Corn, and Fish Sardine (Sardinella le Cherlin Cherlin; Herla Rusmarilin; Sentosa Ginting
Jurnal Rekayasa Pangan dan Pertanian Vol 5, No 1 (2017): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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ABSTRACT This research had 5 steps starting from making the sauerkraut liquid to fermented the fish, making fish flour, tempeh flour, corn flour, mixing the flours, making the fermented shrimp by adding 10%, 20%, and 30% of the concentration of salt solution, and determined the best treatment to compare it with the market fermented shrimp. The best composition of shrimp products based on protein, fat, and a taste of the highest hedonic value was the ratio of fermented sardine fish flour, soybean flour, and corn flour of 75%: 25%: 0% with 30% concentration of salt solution. The best VRS was 55,3 mgrek/g and the antioxidant activity with IC50 as much as 88,63 µg/ml meanwhile the market fermented shrimp had the VRS of 54,5 mgrek/g and 52,32 mgrek/g, and the antioxidant activity with IC50 as much as 110,13 μg/ml and 112,56 ug/ml. Keywords: antioxidant, sauerkraut liquid, fermented sardine fish, corn, tempeh, shrimp condiment ABSTRAK Penelitian ini dilakukan melalui 5 tahap yaitu pembuatan cairan sauerkraut untuk fermentasi ikan sarden, pembuatan tepung ikan, pembuatan tepung tempe, pembuatan tepung jagung, pencampuran tepung tempe dan tepung jagung dengan tepung ikan, pembuatan terasi dengan penambahan larutan garam 10%, 20%, dan 30%, dan penentuan perlakuan terbaik untuk dibandingkan dengan terasi pasaran. Komposisi produk terasi terbaik berdasarkan protein, lemak, dan nilai hedonik rasa yang tertinggi diperoleh adalah pada perbandingan tepung ikan sarden terfermentasi, tepung tempe, dan tepung jagung, 75%:25%:0% dengan konsentrasi larutan garam 30%. Nilai VRS perlakuan terbaik adalah 55,3 mgrek/g dan aktivitas antioksidan dengan IC50 sebesar 88,63 µg/ml sedangkan terasi pasaran yang terbuat dari udang memiliki VRS sebesar 54,5 mgrek/g dan 52,32 mgrek/g dan aktivitas antioksidan dengan IC50 sebesar 110,13 µg/ml dan 112,56 µg/ml. Kata Kunci : antioksidan, cairan sauerkraut, ikan sarden terfermentasi, jagung, tempe, terasi

PENGARUH PERBANDINGAN SARI SIRSAK DANGAN SARI BIT DAN KONSENTRASI GULA TERHADAP SIRUP SABIT (The Effect Ratio of Sour Sop and Beet Juice and Concentration of Sugar on Quality of Sabit syrup) Dona Bastanta; Terip Karo-Karo; Herla Rusmarilin
Jurnal Rekayasa Pangan dan Pertanian Vol 5, No 1 (2017): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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ABSTRACT The aim of this research was to determine the effect of ratio of sour sop and beet juice and concentration of sugar on the quality of syrup. This research was conducted in September 2015 in Food Technology Laboratory, Agriculture Faculty, North Sumatera, Medan. This research was using factorial Completely Randomized Design (CRD) with two factor, i.e : ratio of sour sop and beet juice (S) (70:30%, 60:40%, 50:50%, 40:60%, 30:70%) and concentration of sugar (G) (65%, 70%, 75%,). The analyzed parameters were total acid (%), pH, total soluble solid (oBrix) viscosity (cP), colour of indeks (oHue), vitamin C content (mg/100 g sample), and organoleptic values (aroma and taste). The results showed that ratio sour sop and beet juice had highly significant effect on total acid (%), pH, total soluble solid (oBrix) viscosity (cP), colour of indeks (oHue), vitamin C content (mg/100 g sample), and organoleptic values (aroma and taste). The concentration of sugar had highly significant effect on total soluble solid (oBrix), viscosity (cP), vitamin C content (mg/100 g sample), and organoleptic value of taste. The interaction of the two factors had haighly significant effect on organoleptic value of taste. The treatment which gave the best effect on juice was 70:30 % of sour sop and beet juice and 70 % sugar. Keywords : ratio of sour sop and beet juice, concentration of sugar, juice ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh perbandingan sari sirsak dengan sari bit dan konsentrasi gula terhadap mutu dan uji organoleptik sirup sabit. Penelitian ini dilakukan pada September 2015 di Laboratorium teknologi Pangan, Fakultas Pertanian, Universitas Sumatera Utara, Medan, menggunakan rancangan acak lengkap (RAL) dengan 2 faktor yaitu perbandingan sari sirsak dengan sari bit (S) (70:30 %, 60:40 %, 50:50 %, 40:60 %, dan 30:70 %) dan konsentrasi gula (65%, 70%, 75%). Parameter yang dianalisa adalah kadar vitamin C (mg/100 g bahan), total padatan terlarut (oBrix), total asam (%), viskositas (cP), nilai pH, indeks warna (oHue), dan organoleptik aroma dan rasa. Hasil penelitian menunjukkan bahwa perbandingan sari sirsak dengan sari bit memberikan pengaruh berbeda sangat nyata dengan kadar vitamin C (mg/100 g bahan), total padatan terlarut (oBrix), total asam (%), viskositas (cP), nilai pH, indeks warna (oHue), uji organoleptik aroma dan rasa. Konsentrasi gula memberikan pengaruh berbeda sangat terhadap kadar vitamin C (mg/100 g bahan), total padatan terlarut (oBrix), viskositas (cP), uji organoleptik rasa. Perbandingan sari sirsak dengan sari bit 70:30% dan konsentrasi gula 70% menghasikan kualitas sirup Sabit terbaik dan dapat diterima. Kata kunci : Perbandingan sari sirsak dengan sari bit, konsentrasi gula, sirup Sabit

AKTIVITAS ANTIOKSIDAN SOY-NURAGHURT TERHADAP MENCIT PENDERITA KANKER (Antioxidants Activity of Soy-Nuraghurt on Cancer Suffered Mice) Rini Hayati Herman; Herla Rusmarilin; Linda Masniary Lubis
Jurnal Rekayasa Pangan dan Pertanian Vol 5, No 1 (2017): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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ABSTRACT This research was conducted to determine the effect of soy-nuraghurt which had been made by soursop extract, sambung-nyawa leaves extract, and stabilizers on mice’s health which had suffered from cancer induced by benzo[a]pyrene. Soy-nuraghurt were analyzed by antioxidant activity, protein content, total acid, total lactic acid bacteria, and organoleptic tests of color, aroma, flavor and texture. In vivo analysis was using 36 male mice who were divided into six groups, i.e : P0 (control), P1 (benzo[a]pyrene), P2 (extract), P3 (soy-nuraghurt),P4 (benzo[a]pyrene + extract), P5 (benzo[a]pyrene + soy-nuraghurt). In vivo analyzed were histopathology of hepar, and activity of Serum Glutamic Pyruvate Transaminase enzyme. Ratio of soursop extract and sambung-nyawa leaves of (60 : 40)% and ratio of carboxy methyl cellulose (CMC) and arabic gum of (1:2) had used for in vivo analysis (the best product quality). In vivo analysis showed that soy-nuraghurt benzo[a]pyrene inducted mice could give decreased the mice’s hepar, decreased and normalized the activity of Serum Glutamic Pyruvate Transaminase enzyme. Keywords : Antioxidants, sambung nyawa leaves, histophatology, serum glutamic pyruvate transaminase, Soy-nuraghurt ABSTRAK Penelitian ini dilakukan untuk mengetahui pengaruh pemberian produk soy-nuraghurt yang dibuat dengan penambahan sari sirsak, ekstrak daun sambung nyawa dan zat penstabil terhadap kesehatan mencit penderita kanker yang diinduksi dengan benzo[a]piren. Soy-nuraghurt dianalisis dengan aktivitas antioksidan, kadar protein, total asam, total bakteri asam laktat, dan uji organoleptik warna, aroma, rasa dan tekstur. Pengujian in vivo digunakan 36 ekor mencit putih jantan yang dibagi 6 kelompok yaitu P0 (kontrol), P1 (benzo[a]piren), P2 (ekstrak), P3 (soy-nuraghurt), P4 (benzo[a]piren + ekstrak), P5 (benzo[a]piren + soy-nuraghurt. Parameter yang dianalisa adalah histopatologi hepar dan aktivitas enzim SGPT (Serum Glutamic Pyruvate Transaminase). Perbandingan sari sirsak dengan ekstrak daun sambung nyawa (60 : 40)% dan perbandingan carboxy methyl cellulose (CMC) dengan gum arab (1 : 2) dipilih untuk pengujian in vivo (sebagai produk terbaik). Pengujian in vivo menunjukkan bahwa pemberian soy-nuraghurt pada mencit yang diinduksi benzo[a]piren dapat memberikan efek mengurangi terhadap hepar mencit, menurunkan dan menormalkan kembali aktivitas enzim SGPT (Serum Glutamic Pyruvate Transaminase). Kata kunci : Antioksidan, daun sambung nyawa, histopatologi, serum glutamic pyruvate transaminase, soy-nuraghurt.

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