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Lasma Nora Limbong
Program Studi Ilmu dan Teknologi Pangan Fakultas Pertanian USU
Agriculture, Biological Sciences & Forestry Engineering

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The Effect of Steaming and Frying Time on the Quality of Chips from Durian Seed Loira Ambarita; Setyohadi Setyohadi; Lasma Nora Limbong
Jurnal Rekayasa Pangan dan Pertanian Vol 1, No 2 (2013): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

This research was conducted to find the effect of steaming and frying time on the quality of chpis from durian seed. The research had been performed using factorial completely randomized design with two factors, i.e the steaming time (W): (10, 15, 20 and 25 minutes), and frying time (P) : (1, 2, 3 and 4 minutes). Parameters analyzed were moisture content, fat content, yield and organoleptic values (colour,taste and flavor, and crispiness).The results showed that the steaming time had highly significant effect on moisture content, fat content, yield, colour, taste and flavor, and crispiness. Frying time also had highly significant effect on moisture content, fat content, yield, colour, taste and flavor, and crispiness. The interaction of the two factors had highly significant effect on moisture content, fat content, and yield .The  25 minutes of steaming and 4 minutes of frying  gave the best quality of chips from durian seed. Keywords : Chips from durian seed, steaming time and frying time.
The Effect of ratio of Taro with Tempeh Flour and Concentration of Baking Soda on Taro Crackers Quality Putra Ginting; Sentosa Ginting; Lasma Nora Limbong
Jurnal Rekayasa Pangan dan Pertanian Vol 1, No 4 (2013): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

The Effect of ratio of Taro with Tempeh Flour and Concentration of Baking Soda on Taro Crackers Quality. This study was conducted to determine the effect of taro flour ratio with tempeh flour and baking soda concentration on the quality of taro crackers. The study was performed in October-December 2012 at the Laboratory of Food Technology, Faculty of Agriculture, University of North Sumatra, Medan, using Factorial Completely randomized block design with two factors i.e. ratio of taro with tempeh flour (A) (100%: 0%), (85 %: 15%), (70%: 30%), and (55%: 45%) and baking soda (C) with concentration (0.1%), (0.2%), (0.3%), and (0.4%). Parameters analyzed before frying were water content, ash content, protein content, fat content, and after frying were fat content, organoleptic taste, color and crispness. The results showed that ratio of taro and tempeh flour had a highly significant effect on water content, ash content, protein content, fat content before frying and after frying, organoleptic taste, color and crispness while the baking soda had a highly significant effect on water content, ash content, organoleptic color and crispness and had no significant effect on levels of fat before frying and organoleptic taste. Interactions of ratio tempeh and taro flour and baking soda had no different effect on moisture, ash content, protein content, fat content before and after frying, organoleptic taste, color and crispness. The best crackers way the A2C2 treatment (85% taro and 15% tempeh flour) and 0.2% baking soda. . Key words : baking soda, taro crackers, tempeh flour
Co-Authors Loira Ambarita Putra Ginting Sentosa Ginting Setyohadi Setyohadi