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The effect of ratio of Soursop Juice with Passion Fruit Juice and Concentration of Arabic Gum on The Quality of Coconut Water Sorbet Ririn Carolina Silalahi; Ismed Suhaidi; Lasma Nora Limbong
Jurnal Rekayasa Pangan dan Pertanian Vol 2, No 2 (2014): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Coconut water from ripe coconut are side product and rarely used in small amount. The aim of this research was to find the effect of ratio of Soursop Juice with Passion Fruit Juice and Concentration of Arabic Gum on The Quality of Coconut Water Sorbet. This research had been conducted using factorial completely randomized design with two factors, i.e ratio of soursop juice with passion fruit juice (B): (80%:20%, 60%:40%, 40%:60%, 20%:80%) and concentration of arabic gum (G): (0%,0,1%, 0,2%, 0,3%). Parameters analized were vitamin C content, total acid, total soluble solid, fiber content, melting speed, organoleptic of color, flavor, taste and texture. The results shows that the the effect of ratio of soursop juice with passion fruit juice had highly significant effect on vitamin C content, total acid, total soluble solid, fiber content, melting speed, organoleptic of color, flavor, taste and texture. Ratio of soursop juice with passion fruit juice of (20%:80%) produced the best coconut water sorbet and more acceptable. Arabic gum of 0,3% produced the best coconut water sorbet. Keywords : Arabic gum, Coconut water sorbet, passion fruit, soursop.

Effect of Ethepon as Ripening Stimulant on The Tamarillo Fruit with Two Maturity Levels Rosdiana Rosdiana; Elisa Julianti; Lasma Nora Limbong
Jurnal Rekayasa Pangan dan Pertanian Vol 2, No 2 (2014): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Posharvest handling is an attemp to meet market demand of ideal agricultural products condition. The aim of this research was to find the effect of ethepon as ripening stimulant on the tamarillo fruit with two maturity levels. The research had been performed using completely randomized design with two factors, i.e the maturity of tamarillo fruit (M) : (green and green to yellow) and ethepon concentration (E) : (0 ppm, 250 ppm, 500 ppm and 750 ppm). Parameters observed were moisture content, weight loss, vitamin C content, hardness, titratable acidity, total soluble solid, maturity index, color score, organoleptic values of color, flavor and texture. The results showed that maturity level had highly significant effect on moisture content, weight loss, vitamin C content, hardness, titratable acidity, total soluble solid, maturity index, color score, organoleptic values of color, flavor and texture. The ethepon concentration had highly significant effect on moisture content, weight loss, hardness, titratable acidity, total soluble solid, maturity index, color score, organoleptic values of color, flavor and texture. Interaction of the two factors had highly significant effect on hardness, maturity index, color score and organoleptic value of color. The green to yellow maturity of tamarillo and 750 ppm concentration of ethepon produced the best quality of tamarillo at seven days storage. Keywords : ethepon concentration, maturity level, tamarillo

Optimization of the Making of Virgin Coconut Oil (VCO) with the Addition of Baker Yeast (Saccharomyces cerevisiae) and Fermentation Time with VCO Inducement Riko Adityia; Herla Rusmarilin; Lasma Nora Limbong
Jurnal Rekayasa Pangan dan Pertanian Vol 2, No 2 (2014): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Virgin Coconut Oil (VCO) is a product where the process occur high temperature. The aim of this research was to find the effect of the addition of baker yeast (Saccharomyces cerevisiae) and fermentation time on the quality of virgin coconut oil. This research was using completely randomized design with two factors, i.e. : the addition of baker yeast (Saccharomyces cerevisiae) (R) : (0,1%, 0,2%, 0,3%, and 0,4%) and fermentation time (L) : (2 hours, 3 hours, and 4 hours). The parameters analyzed were yield, moisture content, free fatty acid, peroxide, and saponification number. The results showed that the addition of baker yeast (Saccharomyces cerevisiae) had highly significant effect on yield, moisture content, free fatty acid, peroxide, and saponification number. Fermentation time had highly significant effect on yield, moisture content, free fatty acid, peroxide, and saponification number. Interaction of the two factors had highly significant effect on moisture content and peroxide. The addition of baker yeast (Saccharomyces cerevisiae) of 0,1% and fermentation time of 2 hours produced the best virgin coconut oil. Keywords : baker yeast, fermentation time, Saccharomyces cerevisiae), Virgin coconut oil

The Effect of Passion Fruit Concentrate and Ratio of Sugar with Sorbitol on Quality of Red Guava Slice Jam Christin Uli Munte; Zulkifli Lubis; Lasma Nora Limbong
Jurnal Rekayasa Pangan dan Pertanian Vol 2, No 2 (2014): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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This research was aimed to know the effect of passion fruit concentrate and ratio of sugar with sorbitol on the quality of red guava slice jam. This research was conducted using a completely randomized design with two factors, namely the passion fruit concentrate (5%, 10%, 15%, and 20%) and the ratio of sugar with sorbitol (90%:10%, 80%:20%, 70%:30%, and 60%:40%). The parameters analyzed were the level of vitamin C, total acid, total dissolved solids, pH, moisture content, ash content, the strength of the slice jam, hedonic test for color, texture, flavor, aroma, and overall appearance. The results showed that the addition of passion fruit concentrate had highly significant effect on the level of vitamin C, total acid, total dissolved solids, pH, moisture content, the strength of the slice jam, hedonic test for color, texture, flavor, aroma, and overall appearance and a significant effect on ash content. Ratio of sugar and sorbitol gave highly significant effect on level of vitamin C, total acid, total dissolved solids, moisture content, ash content, the strength of the slice jam, hedonic test for taste and overall appearance and gave highly significant effect on the pH, hedonic test for color, texture, flavor, and aroma. Interaction of the two factors gave significant effect on total dissolved solids, hedonic test of the taste and overall appearance. Addition passion fruit concentrate as much as 20% and the ratio of sugar with sorbitol (70%:30%) produced the best quality of red guava slice jam. Keywords: Passion Fruit, Red Guava, Slice Jam, Sorbitol

Effect of Spice Concentration and Storage Time on the Quality of Instant Cassava Leaf Rudi Ardiansyah; Terip Karo-Karo; Lasma Nora Limbong
Jurnal Rekayasa Pangan dan Pertanian Vol 2, No 2 (2014): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Along with the increasing demand for vegetables and to increase their sale value, until needed right preparation. The addition of flavor seasoning and drying form the treatment methods that can increase the shelf life of the material. This study was conducted to determine the spice concentration and storage time to produced the manufacture of instant cassava leaf. This study used a completely randomized design with two factors. The parameters analyzed were moisture content, fiber content, fat content, ash content and organoleptic values (color, smell, taste and appearance).The results showed that the concentration of spices had highly significant effect on ash content, fiber content and taste. The duration of storage gave highly significant effect on all parameters except on ash content and fiber. Interaction of the two factors had no significant effect on all parameters except taste. 60% spice and storage time of 8 day produced the best quality. Keywords: , cassava leaf, spices, storage time, Vegetables.

Washing Methods and Filtration on the Extraction of Durian Peel Pectin Karen Darmawan; Rona Joharmi Nainggolan; Lasma Nora Limbong
Jurnal Rekayasa Pangan dan Pertanian Vol 2, No 2 (2014): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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This research was aimed to know the washing methods and filtration thickness on the quality of pectin extracted from durian peel and to increase economic value on durian peel waste. This research was conducted using a completely randomized design with two factors, namely the washing methods; washed and unwashed with alcohol and filtration thickness: 1 piece, 2 pieces, 3 pieces, 4 pieces, 5 pieces, and 6 pieces. The parameters analyzed were yield, water content, ash content, equivalent weight, methoxyl content, galacturonic content and color. The results showed that the washing methods had highly significant effect on yield, water content, and colors and had significant effect on ash content and provided no effect on equivalent weight, methoxyl content, galacturonic content. Filtration thickness gave highly significant effect on yield, water content, ash content, equivalent weight, methoxyl content and galacturonic content. Interactions of the two factors gave highly significant effect on yield and color and had significant effect on ash content and provided no effect on water content, equivalent weight, methoxyl content and galacturonic content. Washing with alcohol and filtration thickness of 6 pieces produce the best quality of durian peel pectin. Keywords: durian peel, filtration thickness, pectin, washing methods.

The effect of Substitution of Pumpkin Flour on Wheat Flour and Concentration of Yeast on Doughnut Meskayani Tamba; Sentosa Ginting; Lasma Nora Limbong
Jurnal Rekayasa Pangan dan Pertanian Vol 2, No 2 (2014): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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This research was aimed to know the effect of substitution of pumpkin flour on wheat flour that still acceptable, concentration of yeast to produce the best characteristic of doughnut and to introduce a new pumpkin product. This research was conducted using a completely randomized design with two factors, namely substitution of pumpkin flour on wheat flour; 15:85, 30:70, 45:55 and 60:40 and concentration of yeast; 1,0%, 1,5%, 2,0% and 2,5%. The parameters analyzed were water content, ash content, fat content, protein content, fiber content, carbohydrate content, color, flavour, taste and texture. The results showed that the effect of substitution of pumpkin flour on wheat flour had highly significant effect on water content, ash content, fat content, protein content, fiber content, carbohydrate content, volume, color, flavour, taste and texture. Concentration of yeast gave highly significant effect on protein content, volume, flavour, taste and texture and provided no effect on water content, ash content, fat content, fiber content, carbohydrate content and color. Interactions of the two factors gave highly significant effect on protein content, volume, flavour and taste and had significant effect on texture and provided no effect on water content, ash content, fat content, fiber content, carbohydrate content and color. The effect of substitution of pumpkin flour on wheat flour of 30:70 and concentration of yeast of 2,0% produce the best quality of doughnut. Keywords: doughnut , pumpkin flour, substitution, yeast.

The Effect of Ratio of Chayote with Pineapple and Addition of Sugar on Quality of Jam Dapot Parulian Sitio; Sentosa Ginting; Lasma Nora Limbong
Jurnal Rekayasa Pangan dan Pertanian Vol 4, No 2 (2016): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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The aim of the research was conducted to determine the effect of ratio of chayote with pineapple and addition of sugar on quality of jam. This research was using a factorial completely randomized design with two factors: ratio of chayote with pineapple (N) : 90%:10%, 80%:20%, 70%:30%, 60%:40%, and sugar (G): 35%, 45%, 55%, 65%. Parameters observed were water content, ash content, vitamin C content, total acid, pH, total soluble solid, sensory test of color, flavor, taste and value skor of spreadness.The results showed that the ratio of chayote with pineapple had highly significant effect on all parameters except value of spreadness.. Sugar had highly significant effect on all parameters. Interaction between ratio of chayote with pineapple and sugar had highly significant effect on ash content and sensory test flavor, had no significant effect on water content, vitamin C content, total acid, pH, total soluble solid, sensory test color, taste and value of spreadness. The ratio of chayote with pineapple of 60%:40% and sugar of 65% produced the best chayote jam. Keyword: chayote, jam, pineapple, sugar

The Effect of Sweet Potato Starch Concentration as Edible Coating on Quality of Minimally Processed Snake Fruit During Storage Rizki Annisa; Ismed Suhaidi; Lasma Nora Limbong
Jurnal Rekayasa Pangan dan Pertanian Vol 4, No 2 (2016): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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The objective of this research was to find out the effect of starch concentration and storage time on quality of minimally processed snake fruit coated with edible coating. Method used in this research was completely randomized design (CRD) with 2 factors, namely the concentration of starch (P) : (2%, 3%, 4%, 5%, and 6%) and storage time (L) : (2 days, 4 days, and 6 days). Parameters analyzed were weight loss, total acid, vitamin C content, total soluble solid, tanin content, total microorganism, organoleptic values of color, taste, flavor, and texture score. The results showed that the starch concentration had highly significant effect on weight loss, total acid, vitamine C content, and total soluble solid. Storage time had highly significant effect on weight loss, total acid, vitamine C content, total soluble solid, tanin content, total microorganism, organoleptic values of color, taste, flavor and texture score. The interaction of two factors had highly significant effect on weight loss and total soluble solid and had significant effect on total acid and vitamine C content. The starch concentration of 5% with storage time 4 days could better protect the quality of minimally processed snake fruit. Keywords : edible coating, snake fruit, storage time, sweet potato starch

Effect of Ratio of Pumpkin Juice with Pineapple Juice and Concentration of Gelatin on the Quality of Coconut Juice Sorbet Naomi Bunga Claudia; Herla Rusmarilin; Lasma Nora Limbong
Jurnal Rekayasa Pangan dan Pertanian Vol 4, No 4 (2016): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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The aim of this research was to find the effect of ratio of pumpkin juice with pineapple juice and gelatin concentration on the quality of coconut juice sorbet made from the mixture of pumpkin juice with pineapple juice. This research was conducted at the Laboratory of Food Technology, Faculty of Agriculture, University of North Sumatera, Medan, using completely randomized design with two factors, i.e.: ratio of pumpkin juice with pineapple juice (S) : (20%:80%;40%:60%;60%:40%;80%:20%) and gelatin concentration (G): (0,2%;0,4%;0,6%;0,8%). Parameters analyzed were vitamin C content, total acid, total soluble solid, pH, fiber content, melting rate, score organoleptic values of colour, and texture and hedonic organoleptic values of colour, flavor, taste and texture. The results showed that the ratio of pumpkin juice with pineapple juice had highly significant effect on vitamin C content, total acid, total soluble solid, pH, fiber content, melting rate, score organoleptic values of texture and colour; had significant effect on hedonic organoleptic values of colour, and had no effect on score organoleptic values of flavor, taste and texture. The concentration of gelatin gave a highly significant effect on vitamin C content, total acid, total soluble solid, melting rate, fiber content, score organoleptic values of colour and had no significant effect on pH, score organoleptic values of texture, hedonic organoleptic values of colour, flavour, taste, and texture. The interactions between the two factors had highly significant effect on melting rate, had significant effect on total acid and fiber content, and had no significant effect on vitamin C content, total soluble solid, pH, score organoleptic values of colour, and texture, and hedonic organoleptic values of colour, flavor, and texture. The ratio of pumpkin juice with pineapple juice of (60% : 40%) and gelatin concentration of (0,6%) produced the best quality of coconut juice sorbet with more acceptable values. Keywords: Gelatin, pumpkin, pineapple, coconut juice sorbet.

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