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Ridwansyah Ridwansyah
Program Studi Ilmu dan Teknologi Pangan Fakultas Pertanian USU Medan
Agriculture, Biological Sciences & Forestry Engineering

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The Effect of Carrageenan Concentration on the Quality of Soursop Jam Sheet During Storage Ahmad Chairi; Herla Rusmarilin; Ridwansyah Ridwansyah
Jurnal Rekayasa Pangan dan Pertanian Vol 2, No 1 (2014): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

Soursop production in Indonesia is very abundant, but its processing is still very minimal, therefore the diversification of soursop processing is needed to increase. This study was conducted to determine the effect of carrageenan concentration on the quality of soursop jam sheet 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, 5 days, 10 days and 15 days. The parameters analyzed were moisture content, total acid, vitamin C, total dissolved solids, fiber content, total microbes, 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, fiber content, color scores, texture scores as well as organoleptic of color, taste and texture. Storage time had highly significant effect on water content, total acid, total dissolved solids, total microbes, color scores, texture scores as well as organoleptic of color, aroma and texture. Interaction of the two factors had highly significant effect on water content and test scores texture. Concentration of 3,5% carrageenan gave the best quality characteristics of the soursop jam sheet and storage for 10 days was still acceptable for consumption. Keywords: Carrageenan concentration, soursop, Jam sheet, storage time.
Physicochemical Properties of Composite Flour Based on Rice, Sweet Potato, Potatoes, Soybean and Xanthan Gum Rizqa Amalia; Elisa Julianti; Ridwansyah Ridwansyah
Jurnal Rekayasa Pangan dan Pertanian Vol 2, No 2 (2014): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

The research was aimed to study the physicochemical properties of composite flour from rice, sweet potato, potato starch and soy flours. The reseach had been performed using factorial completely randomized design, with one factor i.e the ratio of : rice flour, sweet potato flour, potato starch, soy flour and xanthan gum (T): 30%:50%:15%:4,5%:0,5%, 30%:45%:20%:4,5%:0,5%, 30%:40%:25%:4,5%:0,5%, 30%:45%:15%:9,5%:0,5%, 30%:40%:20%:9,5%:0,5%, 30%:35%:25%:9,5%:0,5%, 30%:40%:15%:14,5%:0,5%, 30%:35%:20%:14,5%:0,5%, 30%:30%:25%:14,5%:0,5%, 100%. Parameters analyzed were water content, ash content, protein content, fat content, fiber content, and color. The results showed that the ratio of rice flour, sweet potato flour, potato starch, soy flour and xanthan gum had highly significant effect on water content, ash content, protein content, fat content, fiber content, and color. Ratio of 30%: 35%: 20%: 14,5%: 0,5% had a physicochemical properties near to wheat flour therefore can be used as a wheat flour alternative in gluten free food products. Keyword : Rice flour, sweet potato flour, potato starch, soy flour, xanthan gum
Formulations of Instant Baby Porridge with Tempeh Flour and Pumpkin Flour Substitution as an Alternative Complementary Breast Nurita Lastri Tampubolon; Terip Karo-Karo; Ridwansyah Ridwansyah
Jurnal Rekayasa Pangan dan Pertanian Vol 2, No 2 (2014): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

The purpose of this study was to determine process of making the instant baby porridge as complementary breast feeding and also to determine the nutrient content of instant baby porridge with tempeh flour and pumpkin flour substitution. The research was using a complete random design method with one factor i.g effect of formulations of instant baby porridge consist of seven levels. Ratio of tempeh flour, pumpkin flour, skim milk, rice flour, sugar flour and vegetable oil were F1 = 15 : 13 : 39 : 23 : 5 : 5, F2 = 18 : 14 : 36 : 22 : 5 : 5, F3 = 21 : 15 : 33 : 21 : 5 : 5, F4 = 24 : 16 : 30 : 20 : 5 : 5, F5 = 27 : 17 : 27 : 19 : 5 : 5, F6 = 30 : 18 : 24 : 18 : 5 : 5, and F7 = 33 : 19 : 21 : 17 : 5 : 5. Parameters analyzed were water content, ash content, protein content, fat content, crude fiber content, carbohydrate content, kamba density, organoleptic value (color, flavor, taste and texture), and energy content.Formulations of instant baby porridge gave a significantly effect on water content, ash content, protein content, fat content, crude fiber content, carbohydrate content, kamba density, sensory test (color, flavor, taste and texture), and energy content. The fourth formula (F4 = 24 : 16 : 30 : 20 : 5 : 5) gave the best effect in the chemical, physical, and sensory from instant baby porridge that has been produced. Keyword : instant baby porridge, pumpkin flour, substitution, tempeh flour.
The Effect of Ratio of Soursop (Annona muricata L.) with Beet Pulps (Beta vulgaris) and Arabic Gum Concentration on the Quality of Fruit Leather Putri Septia Rini; Rona J. Nainggolan; Ridwansyah Ridwansyah
Jurnal Rekayasa Pangan dan Pertanian Vol 4, No 1 (2016): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

The aim of this research was to find the effect of ratio of soursop with beet pulps and several arabic gum concentration on the quality of mixture soursop and beet fruit leather. This research was conducted at the Laboratory of Food Technology, Faculty of Agriculture, University of Sumatera Utara, Medan, using completely randomized design with two factors, i.e. :ratio of  soursop with beet pulps (P) : (90% : 10% ; 80% : 20% ; 70% : 30% ; 60% : 40%; 50% : 50%) and arabic gum concentration (S): (0,8%, 1% and 1,2%). Parameters analyzed were moisture content, vitamin C content, total soluble solid, fiber content, total acid, ash content, score of  organoleptic values of colour, taste and texture and hedonic of organoleptic values of colour, taste, flavour and texture. The results showed that the ratio soursop with beet pulps the had highly significant effect on moisture content, vitamin C content, total soluble solid, fiber content, total acid, ash content, score of organoleptic values of colour, taste and texture, and hedonic of organoleptic values of colour, flavor, taste and texture. Arabic gum concentration had highly significant effect on moisture content, vitamin C content, total acid, ash content and score of organoleptic values of texture. Interactions of the two factors had highly significant effect on moisture content, vitamin C content, ash content and had no significant effect on total soluble solid, fiber content, total acid, score of organoleptic values of colour, taste and texture, and hedonic of organoleptic values of colour, flavor, taste and texture. The ratio of  soursop with beet pulps of (90% : 10%) and Arabic gum concentration of (1,2%) produced the best quality and more acceptable of fruit leather. Keywords: Arabic gum, Beet, Fruit leather, Soursop.
The effect of Heating Temperature and Storage Time on Changes in Quality of Arenga pinnata Sap Riko Saputra Jaya; Sentosa Ginting; Ridwansyah Ridwansyah
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 (171.435 KB)

Abstract

The research was conducted to determine the effect of heating temperature and storage time (10 ºC) on changes of quality of Arenga pinnata sap. The research had been performed using a completely randomized design with two factors, i.e. heating temperature (S) : (without heating), (63 ºC), (90 ºC), (121 ºC) and storage time (L) : (0, 4, 8, and 12 days). Parameters analyzed were pH, total acid, total sugars, total soluble solid (TSS), total microbial, and sensory characteristics (color, aromatic, and taste) of the sap.The results showed that the heating temperature had highly significant effect on all parameters. Storage time had highly significant effect on all parameters. Interaction of both factors had highly significant effect on pH, total sugars, TSS, total microbial, sensory characteristics (color, aromatic, and taste) and had no significant effect on total acid of the sap. Heating temperature 121 ºC gave the best value for the quality of Arenga pinnata. Keywords : Arenga pinnata sap, heating temperature, and storage time.
The Effect of Fermentation Time and The Concentration of Sugar on Quality of The Watermelon Peel Candy Gokma Siregar; Setyohadi Setyohadi; Ridwansyah Ridwansyah
Jurnal Rekayasa Pangan dan Pertanian Vol 4, No 2 (2016): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

This research was conducted to determine the process of making watermelon peel candy  with fermentation time  and sugar concentration. This research was performed in April-juni 2012 at the laboratory of Food Technology, Agricultural Faculty.This research was using a factorial completely randomized design with two factors: the concentration of sugar (G1: 50%, G2: 55%, G3: 60%, G4: 65%) and fermentation time  (S1: 24 hours, S2: 48 hours , S3: 72 hours, S4: 96 hours). Parameters observed the water content, vitamin C content, crude fiber content, total soluble solid, pH, organoleptics (color, arom, taste) and hardness.The results showed that the sugar concentrations had highly significant effect on water content, levels of vitamin C, total soluble solid, and organoleptic aroma, on the fiber content and pH. Fermentation time had highly significant effect on pH, vitamin C content, aroma, flavor and hardness and had no significant effect water content, fiber content, total soluable solid, and color. Interaction of sugar concentration flavor and color, as well as hardness, and had no significant effect and fermentation time had notdifferent effect on water content, vitamin C content, crude fiber content, total soluble solid, pH, organoleptics (color, aroma, taste) as well as hardness. Keywords: Candy, Fermentation ,Sugar Concentration, Watermelon Peel.
The Effect of Corn Starch Edible Coating and Immersion Time on Quality of Minimally Processed Pineapple Nia Nazrah Hasibuan; Ismed Suhaidi; Ridwansyah Ridwansyah
Jurnal Rekayasa Pangan dan Pertanian Vol 4, No 2 (2016): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

The objective of this research was to find out the effect of corn starch edible coating and immersion time on quality of minimally processed pineapple. Method used in this research was completely randomized design (CRD) with 2 factors, i.e; the concentration of starch (P) : (1%, 2%, 3%, and 4%) and immersion time (L) : (1 minute, 2 minutes, 3 minutes, and 4 minutes). Parameters analyzed were total soluble solid, total acid, vitamin C content, moisture content, fiber content, brightness level, organoleptic values of flavor and taste, texture score, and color score.          The results showed that the starch concentration had highly significant effect on total soluble solid, total acid, vitamin C content, and texture score. Immersion time had highly significant effect on total soluble solid, total acid, vitamin C content, organoleptic values of flavor and taste, texture score and color score. The interaction of starch concentration and immersion time had significant effect on total soluble solid. The starch concentration of 1% and immersion time of 1 minute gave the best quality of minimally processed pineapple.
The Effect of Ratio of Soursop (Annona muricata L.) with Beet Pulps (Beta vulgaris) and Arabic Gum Concentration on the Quality of Fruit Leather Putri Septia Rini; Rona J. Nainggolan; Ridwansyah Ridwansyah
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 (170.673 KB)

Abstract

The aim of this research was to find the effect of ratio of soursop with beet pulps and several arabic gum concentration on the quality of mixture soursop and beet fruit leather. This research was conducted at the Laboratory of Food Technology, Faculty of Agriculture, University of Sumatera Utara, Medan, using completely randomized design with two factors, i.e. :ratio of  soursop with beet pulps (P) : (90% : 10% ; 80% : 20% ; 70% : 30% ; 60% : 40%; 50% : 50%) and arabic gum concentration (S): (0,8%, 1% and 1,2%). Parameters analyzed were moisture content, vitamin C content, total soluble solid, fiber content, total acid, ash content, score of  organoleptic values of colour, taste and texture and hedonic of organoleptic values of colour, taste, flavour and texture. The results showed that the ratio soursop with beet pulps the had highly significant effect on moisture content, vitamin C content, total soluble solid, fiber content, total acid, ash content, score of organoleptic values of colour, taste and texture, and hedonic of organoleptic values of colour, flavor, taste and texture. Arabic gum concentration had highly significant effect on moisture content, vitamin C content, total acid, ash content and score of organoleptic values of texture. Interactions of the two factors had highly significant effect on moisture content, vitamin C content, ash content and had no significant effect on total soluble solid, fiber content, total acid, score of organoleptic values of colour, taste and texture, and hedonic of organoleptic values of colour, flavor, taste and texture. The ratio of  soursop with beet pulps of (90% : 10%) and Arabic gum concentration of (1,2%) produced the best quality and more acceptable of fruit leather. Keywords: Arabic gum, Beet, Fruit leather, Soursop.
Co-Authors Ahmad Chairi Elisa Julianti Gokma Siregar Herla Rusmarilin Ismed Suhaidi Nia Nazrah Hasibuan Nurita Lastri Tampubolon Putri Septia Rini Riko Saputra Jaya Rizqa Amalia Rona J. Nainggolan Sentosa Ginting Setyohadi Setyohadi Terip Karo-Karo