Article Per Year (5 Year)
p-Index From 2019 - 2024
0
P-Index
This Author published in this journals
All Journal Jurnal Rekayasa Pangan dan Pertanian
Linda Masniary Lubis
Program Studi Ilmu dan Teknologi Pangan Fakultas Pertanian USU Medan
Agriculture, Biological Sciences & Forestry Engineering

Published : 10 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 10 Documents
Search

 1 
The Effect of Ratio of Noni and Pineapple Juices and Heating Time on Quality of Mix Noni Candy Melina Sianturi; Rona Joharmi Nainggolan; Linda Masniary Lubis
Jurnal Rekayasa Pangan dan Pertanian Vol 2, No 1 (2014): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (349.162 KB)

Abstract

The research was conducted to determine the effect of ratio of noni and pineapple juices and heating time on the quality of mix noni candy. This research was conducted using completely randomized design with two factors, i.e. : the ratio of noni and pineapple juices (S) (70% : 30%; 60% : 40%; 50% : 50%; 60% : 40%) and heating time (L) (20 minutes, 25 minutes, 30 minutes, 35 minutes). Parameters analyzed were moisture content (%), ash content (%), vitamine C content (mg/100 g ingredient), total acid (%), total soluble solid (o Brix), organoleptic values of color, flavor, taste and texture. The results showed that the effect of ratio of noni and pineapple juices had highly significant effect on moisture content (%), ash content (%), vitamine C content (mg/100 g ingredient), total acid (%), total soluble solid (o Brix), organoleptic values of color, flavor, taste and texture. The heatingtime had highly significant effect on moisture content (%), ash content (%), vitamine C content (mg/100 g ingredient), total acid (%), total soluble solid (o Brix), organoleptic values of color, flavor, taste and texture. Interactions of the two factors had highly significant effect on moisture content, total acid (%), total soluble solid (o Brix), organoleptic values of color, flavor and taste and had significant effect on ash content (%),vitamine C content (mg/100 g ingredient) and organoleptic values of texture. ratio of noni and pineapple juices of (60% : 40%) and time of heating of (30 minutes) resulted in the best and more acceptable quality of mix noni candy. . Key words : Candy, Heating Time, Noni, Pineapple
The Effect of Physically Modification Process on Starch Characteristic and Resistant Starch Production from Four Varieties of Cassava (Manihot esculenta)) Nazhrah Nazhrah; Elisa Julianti; Linda Masniary Lubis
Jurnal Rekayasa Pangan dan Pertanian Vol 2, No 2 (2014): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (298.801 KB)

Abstract

Resistant starch is a starch or starch degradation products that are not digested in the human digestive system so that the starch can escape digestion in the small intestine system but can be fermented by the natural microflora in the large intestine. Resistant starch has a positive impact on health, such as preventing the increase in blood glucose levels significantly. This research used cassava as raw material because it had functional properties i.e resistant starch content that can be obtained through the treatment process. The purpose of this research was to study the influence of physically modification process on the production of resistant starch and to determine the characteristics of the modified starch from four varieties of cassava. The physical process was done by autoclaving at 110oC and 121oC. The research was conducted in two phases, making the natural starch from four varieties of cassava starch and modification of starch. The physical and chemical characteristics of modified starch were tested including moisture, ash, protein, and fat content, pH value, pasting properties, starch granules shape and size, total sugars, starch, and resistant starch content. Modification treatment by autoclaving at 110oC produced the highest resistant starch content (36,78%) and modified starch from yellow tuber- cassava which is modified by autoclaving treatment 121oC) had the highest resistant starch content (53,22%). Keywords: Cassava, Modified Starch, Resistant Starch
The Effect of comparison of Jackfruit Seed Flour with Starch and Sodium Bicarbonate on Crackers Quality Sri Efriyanti Harahap; Terip Karo-Karo; Linda Masniary Lubis
Jurnal Rekayasa Pangan dan Pertanian Vol 2, No 2 (2014): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (270.772 KB)

Abstract

This study was conducted to find the best amount of of jackfruit seed flour with tapioca and the best amount of sodium bicarbonate to produce crackers. Research was done using completely randomized design with two factors, namely the comparison of jackfruit seed flour wheat and tapioca flour (T): (1:3, 1:6, 1:9, and 1:12) and the amount of sodium bicarbonate (S): (0,5%, 1%, and 1,5%). Parameters analyzed were moisture content, ash content, fat content, protein content, the degree of development and the value of organoleptic (color, aroma, flavor and crispness). The results showed that the ratio of jackfruit seed flour and tapioca flour had highly significant effect on all parameters. The amount of sodium bicarbonate had a highly significant effect on water content, ash content, protein content, fat content, and degree of development of sensory crispness. The interaction between comparative jackfruit seed flour with tapioca flour had a highly significant effect on water content, ash content, protein content, fat content, organoleptic crispness, and the different degrees of development but had no significant effect on the organoleptic taste, color and aroma. Keywords: Crackers, jackfruit seed flour, tapioca starch, sodium bicarbonate.
The development of soyballs product with addition of gluten and cassava, sweet potato, corn, and potato starch Mhd Reza Pramudya; Elisa Julianti; Linda Masniary Lubis
Jurnal Rekayasa Pangan dan Pertanian Vol 2, No 2 (2014): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (201.378 KB)

Abstract

The aim of this research was to evaluate the effect of a meat substitute soy composite flour or okara and gluten with the addition of different starch (cassava starch, sweet potato, corn and potatoes) on the physicochemical characteristics of soyballs. Flour composites were made by mixing soy flour or okara flour and gluten with 6 levels of ratio i.e :K1 = 80%: 20%, K2 = 70%: 30%, K3 = 60%: 40%, K4 = 80%: 20 %, K5 = 70%: 30%, K6 = 60%: 40%, and then proximate analysis and water absorption were analyzed. The results of analysis of composite flour with soy flour and gluten ratio of 80%: 20% and composite flour from okara and gluten flour with a ratio of 60%: 40% had a higher protein content i.e 18,0280% and 9,2110% and a higher water absorption,i.e of 2,8850 g/g and 3,1615 g/g respectively. Both types of comparison were then used as a meat substitute in the manufacture of meatballs with the addition of fillers such as cassava starch, sweet potatoes, corn, and potatoes. The soyballs produces were then analyzed physico-chemically include proximate analysis, color, firmness, water binding power, cooking yield and sensory characteristics.The results showed that differences in the type of flour composites used as meat substitutes and type of filler produces soy meatballs with different quality. In general, soy flour composite and gluten produced of soyballs had a higher protein content than soyballs made from composite flour okara and gluten. The filler that provided good quality soyballs was corn. Corn was good on both soyballs from soy flour and tofu with gluten with the filler of corn had higher protein content and fat content, cooking yield and higher texture values than soyballs from soy flour and tofu with filler of cassava, sweet potato, and potato starch. Keywords : Composite flour, gluten, soybean balls, starch
The Effect of Juice Ratio of Passion Fruit With Papaya and Sugar Concentration on Hard Candy Quality Tri Wahyuni; Linda Masniary Lubis; Sentosa Ginting
Jurnal Rekayasa Pangan dan Pertanian Vol 2, No 2 (2014): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (531.947 KB)

Abstract

The purpose of this study was to determine the effect of passion fruit ratio with papaya and sugar concentration of the quality of hard candy. Method of this study was randomized complete design with two factors, ratio of passion fruit and papaya (T) (50% : 50%, 60% : 40%, 70% : 30%, 80% : 20%) and sugar concentration (M) (40%, 50%, 60%, 70%). The analyzed parameters include moisture content, ash content, ascorbic acid content, total acid, total soluble solid, sensory test (color, flavor, taste and texture).The ratio of passion fruit and papaya gave a significant different effect on moisture content and gave significant different effect on ash content, ascorbic acid content, total acid, total soluble solid, sensory test (color, flavor, taste and texture). The sugar concentration gave a significant different effect on moisture content, ash content, ascorbic acid content, total acid, total soluble solid, sensory test (color, flavor, taste and texture). The interaction of the passion fruit ratio with papaya and sugar concentration had no significant different effect on moisture content, ascorbic acid content, total acid, total soluble solid, sensory test (color, flavor, taste and texture) but gave a significant different effect on ash content. The best composition which gave the best effect on hard candy is 80% : 20% of passion fruit ratio with papaya and 70% of sugar concentration. Keyword : Hard candy, papaya, passion fruit, sugar concentration.
The Physicochemical and Sensory Characteristics of Rice Noodle from Gelatinized Rice Flour with the Addition of Modified Cassava Starch, Carrageenan and Chitosan Meiliena Meiliena; Elisa Julianti; Linda Masniary Lubis
Jurnal Rekayasa Pangan dan Pertanian Vol 4, No 1 (2016): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (170.181 KB)

Abstract

The aim of this research was to study the physicochemical and sensory characteristics of rice noodle which was made from the mixture of gelatinized rice flour, propionic acid modified cassava starch, carrageenan as emulsifier and chitosan as natural preservative. The manufacture of composite flour from gelatinized rice flour and modified cassava starch in 4:1 ratio plus carrageenan (0, 10, 20, and 30%) and chitosan (0,1, and 2%) and then used for making rice noodle. The result showed that the correlation between carrageenan’s and chitosan’s concentration showed highly significant difference on ash and crude fiber content,  also on flavor and texture of rice noodle. The best quality of rice noodle was made from composite flour – gelatinized rice flour and modified cassava starch and the addition of  2% chitosan and 0% carrageenan. Keywords: Rice noodle, Gelatinized Rice Noodle, Carrageenan, Chitosan, Propionic Acid Modified Cassava Starch
The Effect of Ratio of Red Guava with Soursop and Arabic Gum Concentration on the Quality of Soft Candy Maria Sisca Novianty Simanjuntak; Linda Masniary Lubis; Sentosa Ginting
Jurnal Rekayasa Pangan dan Pertanian Vol 4, No 1 (2016): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (189.136 KB)

Abstract

The purpose of this study was to determine the effect of ratio of red guava with soursop and arabic gum concentration on the quality of soft candy. This study used completely randomized design with two factors, ie : ratio of red guava and soursop (S) (40% : 60%, 50% : 50%, 60% : 40%, 70% : 30%) and arabic gum concentration (G) (0,5%, 1,0%, 1,5%, 2,0%). Parameters analyzed were moisture content, ash content, total soluble solid, vitamin C content, total acid, score of organoleptic values of colour, taste and texture and hedonic of organoleptic values of colour, taste and flavour. The ratio of red guava with soursop gave significant effect on moisture content, total soluble solid, vitamin C content, total acid, score of organoleptic values of colour, taste, and hedonic of organoleptic values of colour, flavour and taste. Arabic gum concentration had highly significant effect on moisture content, ash content, total soluble solid, vitamin C content, score of organoleptic values of colour, texture and hedonic of organoleptic values of colour. Interactions of the two factors had highly significant effect on moisture content and had significant effect on vitamin C content and hedonic of organoleptic values of colour. The ratio of red guava with soursop  pulps of (40% : 60%) and arabic gum concentration of (2,0%) produced the best quality of soft candy. Keywords : Arabic gum, red guava, soft candy, soursop.
Effect of Carrageenan Concentration on The Quality of Coconut Sheet Jam During Storage Allva Arindya; Rona J. Nainggolan; Linda Masniary Lubis
Jurnal Rekayasa Pangan dan Pertanian Vol 4, No 1 (2016): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (146.079 KB)

Abstract

Coconut production in Indonesia is very abundant, but its processing is still very minimal, therefore the diversification of coconut processing is needed to increase. This study was conducted to determine the effect of carrageenan concentration on the quality of coconut sheet jam during storage. This study used a completely randomized design with two factors namely carrageenan concentration (K): 2,5%, 3,5%, 4,5% and 5,5%, and storage time (L): 0 days, 2 days, 4 days and 6 days. The parameters analyzed were water content, total acid, vitamin C, total dissolved solids, color and texture scores as well as organoleptic values of color, aroma, taste and texture. The results showed that the concentration of carrageenan had highly significant effect on water content, total acid, vitamin C, total dissolved solids, color scores, texture scores as well as organoleptic of color and texture. Storage time had highly significant effect on water content, total acid, total dissolved solids, color scores, texture scores as well as organoleptic of color, taste and texture. Interaction of the two factors had highly significant effect on water content. Concentration of 2,5% carrageenan gave the best quality characteristics of the coconut sheet jam and storage for 6 days was still acceptable for consumption. Keywords: carrageenan concentration, coconut, coconut sheet jam, and storage time.
The Effect of Ca(OH)2 Concentration and Drying Time on Yam Bean Dried Candied Quality Maria Goretty Manik; Linda Masniary Lubis; Sentosa Ginting
Jurnal Rekayasa Pangan dan Pertanian Vol 4, No 2 (2016): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

The aim of this research was to determine the effect of Ca(OH)2 concentration and drying time yam bean dried candied quality. This research was conducted in August until September 2015 in Food Chemical Analysis Laboratory, Agriculture Faculty, North Sumatera, Medan. This research was using factorial Completely Randomized Design with two factors, i. e: Ca(OH)2 concentration (S) : (0; 0,2%; 0,4%; 0,6%; 0,8%) and drying time combination (P) (8 hours; 10 hours; 12 hours). The analyzed parameters were moisture content, vitamin C content, total soluble solid, crude fiber content, ash content, score valueof colour, texture and hedonic value of colour, taste  and texture. The results showed that Ca(OH)2 concentration had highly significant effect on vitamin C content, score test of color,  texture, and hedonic test of texture, and had no effect to moisture content  and hedonic test of taste.The drying time combination had highly significant effect on moisture content, vitamin C content, total soluble solid, crude fiber content, ash content, score value of colour and texture, and had no effect on hedonic value of colour and texture. The interaction of the two factors had highly significant effect on score value of colour, texture and hedonic value of texture. Ca(OH)2 concentration of 0,4% and drying time of 12 hours were the best treatment and acceptable. The best dried candied bengkuang had a low antioxidant activity with the of IC50 value of 101-150 bpj. Keywords : Ca(OH)2 concentration, dried candied, drying time, yam bean.
The Effect of Ratio of Yam and Tamarind Juices and the Type of Stabilizer on the Quality of Tamarind Syrup Fitri Utami; Zulkifli Lubis; Linda Masniary Lubis
Jurnal Rekayasa Pangan dan Pertanian Vol 4, No 4 (2016): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (137.89 KB)

Abstract

The aim of this research was to determine the effect of ratio of yam  and tamarind juices and the type of stabilizer on the quality of tamarind syrup. This research was using factorial Completely Randomized Design (CRD) with two factors, i.e : ratio of yam and tamarind juices  (S)   ( 30:70%, 40:60%, 50:50%, 60:40%, 70:30%) and type of stabilizer (xanthan gum, arabic gum, and guar gum). The analyzed parameters were vitamin C content, total soluble solid, total acid, pH, viscosity, and organoleptic values (colour, aroma, and taste). The results showed that the ratio yam  and tamarind juices had highly significant effect on vitamin C content, total soluble solid, total acid, pH, viscosity, and organoleptic values (colour, aroma, and taste). Type of stabilizer had highly significant effect on viscosity and organoleptic values of taste. The interaction of the two factors had highly significant effect on organoleptic values of taste. The best treatment which gave the best effect on the juice was 30:70% of yam and tamarind juices and xanthan gum. Keyword :   ,  arabic  gum,  guar gum,  stabilizers, tamarind , xanthan gum, yam
Co-Authors Allva Arindya Elisa Julianti Fitri Utami Maria Goretty Manik Maria Sisca Novianty Simanjuntak Meiliena Meiliena Melina Sianturi Mhd Reza Pramudya Nazhrah Nazhrah Rona J. Nainggolan Rona Joharmi Nainggolan Sentosa Ginting Sri Efriyanti Harahap Terip Karo-Karo Tri Wahyuni Zulkifli Lubis