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Effect of Sedimentor Concentration and Deposition Time on the Quality Pectin Extraction Results of Durian Peel Deasi Indrawati Putri Lumbantoruan; Sentosa Ginting; Ismed Suhaidi
Jurnal Rekayasa Pangan dan Pertanian Vol 2, No 2 (2014): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Pectin is high value functional foods are widely useful in the formation of a gel and a stabilizer on the making of jelly, jam and marmalade. This research was aimed to know the effect of sedimentor concentration and deposition time on the quality of pectin extracted from durian peel and to know how to extract pectin and add economic value on durian peel waste.This research was conducted using a completely randomized design with two factors, namely the concentration of the alcohol ; 65%, 75%, 85% and 95% and the settling time, 14 hours, 16 hours, 18 hours and 20 hours. The parameters analyzed were yield, moisture content, ash content, equivalent weight, methoxyl content and galacturonic levels. The results showed that the concentration of alcoholhad highly significant effect on yield, moisture content, equivalent weight, methoxyl content and galakturonat levels, and provided no effect on ash content. Deposition time gave highly significant effect on yield, moisture content, equivalent weight, methoxyl content and galakturonat levels and provided no effect on ash content. Interactions of deposition time and concentration gave highly significant effect on yield, methoxyl content and galakturonat levels, and had no effect moisture content, ash content and equivalent weight. Concentration of 95% alcohol and a 20-hour precipitation produce the best quality of durian peel pectin. Keywords: deposition time, durian peel, pectin, sediment concentration

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 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

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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 Effect Ratio of Star Fruit Pulp with Aloe vera Pulp and Sodium Benzoate Concentration on the Quality of Pulpy Star Fruit Juice Johana Novita Paulina Purba; Sentosa Ginting; Ismed Suhaidi
Jurnal Rekayasa Pangan dan Pertanian Vol 4, No 1 (2016): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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The research was aimed to determine the best product of pulpy star fruit juice obtained from a combination of the best treatment from star pulp with aloe vera pulp and sodium benzoate concentration. The research had been performed using factorial completely randomized design, with two factors i.e : the ratio of star fruit pulp and aloe vera pulp (P) : 90%;10%, 80%:20%, 70%:30%, 60%:40%, and sodium benzoate concentration (N) : 0,025%, 0,050%, 0,075%, 0,100%. Parameters analyzed were total soluble solid (oBrix), total acid, vitamin C content, degree of acidity (pH), viscosity, and organoleptic values (flavor and taste). The result showed that the ratio of star fruit pulp with aloe vera pulp and sodium benzoate concentration had highly significant effect on total soluble solid (0Brix), total acid, vitamin C content, degree of acidity (pH), viscosity, and organoleptic values (flavor and taste). The interaction of two factors had significant effect on total soluble solid (oBrix). The ratio of star fruit pulp with aloe vera pulp of 90%:10% and sodium benzoate concentration of 0,100% produced the best quality of pulpy star fruit juice. Keyword : Fruit pulp, juice, sodium benzoate

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

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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.

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

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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 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 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

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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.

PENGARUH PERBANDINGAN BUBUR JAGUNG DENGAN BUBUR KACANG MERAH DAN PERSENTASE CARBOXY METHYL CELLULOSE TERHADAP MUTU SELAI (The Effect of Ratio of Corn Porridge with Red Kidney Bean Porridge and Percentage of Carboxy Methyl Celluloseon The Quality of Jam) Andreas Sembiring; Sentosa Ginting; Ismed Suhaidi
Jurnal Rekayasa Pangan dan Pertanian Vol 5, No 4 (2017): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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ABSTRACT The aim of this study was to find the effect of the ratio of corn porridge with red kidney bean porridge and percentage of carboxy methyl cellulose on the quality of jam. This study was using completely randomized design with two factors, i.e ratio of corn porridge with red kidney bean porridge (K) : (90% : 10%, 80% : 20%, 70% : 30% dan 60% : 40%) and percentage of carboxy methyl cellulose(L): (0,25%, 0,5%, 0,75%, 1,0%). Parameter analyzed were moisture content, ash content, crude fiber content, protein content, total soluble solid, total sugar, pH, total plate count, organoleptic test of color, flavor, taste and topicality. The results showed that the ratio of corn porridge with red kidney bean porridge had highly significant effect on moisture content, ash content, crude fiber content, protein content, total soluble solid, total sugar, pH, organoleptic value of color, flavor, taste, and topicality. Percentage of carboxyl methyl cellulose had highly significant effect on moisture content, ash content, crude fiber content, and organoleptic value of topicality. Interaction of the ratio of corn porridge with red kidney bean porridge and percentage of carboxy methyl cellulose had no significant effect on all of parameters analyzed. The ratio of corn porridge with red kidney bean porridge of 90%:10% and percentage of carboxy methyl cellulose of 1% produced the best jam. Keywords: Corn, Carboxy Methyl Cellulose, Jam, Red Kidney Bean ABSTRAK Penelitian ini bertujuan untuk mengetahui perbandingan bubur jagung dengan bubur kacang merah dan persentase CMC terhadap mutu selai. Penelitian dilakukan dengan menggunakan Rancangan Acak Lengkap Faktorial, terdiri dari 2 faktor, yaitu perbandingan bubur jagung dan bubur kacang merah (K) (90% : 10%, 80% : 20%, 70% : 30% dan 60% : 40%), dan persentase karboksil metil selulosa (L) (0,25%, 0,5%, 0,75%, 1,0%). Parameter mutu selai yang diamati meliputi kadar air, kadar abu, kadar serat kasar, kadar protein, total padatan terlarut, total gula, pH, total mikroba, dan uji orgnoleptik warna, flavor, rasa, dan daya oles. Hasil penelitian menunjukkan perbandingan bubur jagung dan bubur kacang merah memberikan pengaruh berbeda sangat nyata terhadap kadar air, abu, serat kasar, protein, total padatan terlarut, total gula, pH niilai organoleptik warna, flavor, rasa dan daya oles. Konsentrasi karboksil metil selulosa memberikan pengaruh berbeda sangat nyata terhadap kadar air, abu, serat kasar dan daya oles. Interaksi antara perbandingan bubur jagung dan bubur kacang merah serta konsentrasi karboksil metil selulosa memberikan pengaruh berbeda tidak nyata terhadap semua parameter mutu selai yang diamati. Rasio bubur jagung dan kacang merah 90:10 dan persentase karboksil metil selulosa 1% menghasilkan selai dengan mutu terbaik. Kata Kunci : Jagung, Kacang Merah, Karboksil Metil Selulosa, Selai

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