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All Journal Jurnal Rekayasa Pangan dan Pertanian
Herla Rusmarilin
Program Studi Imu dan Teknologi Pangan Fakultas Pertanian Universitas Sumatera Utara
Agriculture, Biological Sciences & Forestry Engineering

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The Effect of Red Guava Ratio with Lemon and Gelatin Concentration to Quality of Red Guava Marshmallow Nikita Anastasya Ginting; Herla Rusmarilin; Rona J Nainggolan
Jurnal Rekayasa Pangan dan Pertanian Vol 2, No 3 (2014): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (174.537 KB)

Abstract

The purpose of this study was to determine the  effect of red guava ratio with lemon and gelatin concentration of the quality of marshmallow. Method of this study was randomized complete design with two factors, ratio of red guava and lemon (S) (50% : 50%, 60% : 40%,   70% : 30%, 80% : 20%) and gelatin concentration (G) (2,5%, 3%, 3,5%, 4%). The analyzed parameters include moisture content, ash content, ascorbic acid content, total acid, total soluble solid, sensory test (taste, flavor, color and texture). The ratio of red guava and lemon 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 taste, flavor, and texture, and had no significant different effect on sensory test color.  The gelatin concentration gave a significant different effect on moisture content, ash content, ascorbic acid content, total acid, total soluble solid, sensory test color and texture, and had no significant different on taste and flavor. The interaction of red guava ratio with lemon and gelatin 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 marshmallow is 80% : 20% of red guava ratio with lemon and 3,5% of gelatin concentration. Keywords : Gelatin concentration, lemon, marshmallow, red guava.
The Effect of Ratio of Taro Flour, Taro Starch, and Wheat Flour with the Addition of CMC (Carboxyl Methyl Celulose) on the Chemical and Organoleptic Properties of Instant Noodles Nursalimah Tinambunan; Herla Rusmarilin; Mimi Nurminah
Jurnal Rekayasa Pangan dan Pertanian Vol 2, No 3 (2014): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (333.287 KB)

Abstract

This research was conducted to find out The effect of ratio of taro flour , taro starch, and wheat flour with the addition of CMC (carboxyl methyl celulose) on the quality of instant noodles, and to find out the chemical and organoleptic quality of instant noodles produced. This research used a completely raindomized design  with two factors, they were: the ratio of composite flour (T); (80:0:20, 60:20:20, 40:40:20:20:60:20, 0:80:20) and concentration of CMC (C); (1%, 2%, and 3%). The parameters analyzed were moisture content, ash content, oxalate levels, water and oil absorption of the composite  flour whereas on instant noodles were the ratio of taro flour, taro starch, and wheat flour with the addition of CMC, the parameters analyzed were moisture content, ash content, fat content, crude fiber content, protein content, loss of solids due to cooking, water absorption, percent elongation, total sugars,carbohydrate content, hedonic organoleptic test on color and flavour, and scores elasticity test of the instant noodles. The result of research showes that the ratio of taro flour, taro starch, and wheat flour gave highly significant effect on moisture content, ash content, oxalate levels, water and oil asorption on composite flour in resulting. The ratio of taro flour, taro starch, and wheat flour gave highly significant effect on moisture content, ash content, fat content, protein content, crude fiber content, loss of solids due to cooking, water absorption, total sugars, percent elongation, carbohydrate content, hedonic test on color and flavor, and elasticity scores test of the instant noodles. The concentration of CMC gave highly significant effect on moisture content, ash content, loss of solids due to cooking, protein content, crude fiber content, percent elongation, water absorption, hedonic test on flavour, and fat content of the instant noodles. The interaction of the two factors gave highly significant effect toward moisture content, ash content, fat content, water absorption, and loss of solids due to cooking. The ratio of taro flour, taro starch, and wheat flour (80:0:20) and concentration of CMC of 2% produced the best quality of instant noodles. Key words: Carboxyl Methyl Celulose, Instant Noodles, Taro Flour, Starch, Wheat
Study of Ratio of Pineapple and Water Spinach with Arabic Gum Concentration on The Quality of Fruit Leather Suchi Andriani Maqfirah Lubis; Herla Rusmarilin; Terip Karo-Karo
Jurnal Rekayasa Pangan dan Pertanian Vol 2, No 3 (2014): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (412.652 KB)

Abstract

The aim of this research was to find the effect of ratio pineapple pulps and water spinach with several arabic gum concentration on the quality of pineapple and water spinach mixture fruit leather. This research was conducted by using completely randomized design with two factors, i.e. :ratio of pineapple and water spinachpulps (%) (P) : (70:30 ; 60:40 ; 50:50 ; 40%:60% ; 30:70) and arabic gum concentration (%) (K): (1,1, 1,2 and 1,3). Parameters analyzed were moisture content, ash content, vitamin C content, crude fiber content, total soluble solid, total acid, score organoleptic values of colour, taste and texture and hedonic organoleptic values of colour, taste, flavour and texture. The results showed that theratio of pineapple and water spinach pulps had highly significant effect on moisture, ash, vitamin C, crude fiber, total soluble solid, total acid, score organoleptic values of colour, taste and texture, and hedonic organoleptic values of colour, flavor, taste and texture. Arabic gum concentration had highly significant effect on on moisture, ash, vitamin C, crude fiber, total soluble solid, total acid, and had no significant effect on organoleptic score of colour, taste and texture, and hedonic organoleptic values of texture. Interactions of the two factors had highly significant effect on total solubility solid and had no significant effect on moisture, ash, vitamin C, crude fiber, total acid, score organoleptic score of colour, taste and texture, and hedonic organoleptic values of colour, flavor, taste and texture. The ratio of pineapple and water spinach pulps of (70% : 30%) and Arabic gum concentration of (1,3%) produced the best quality of fruit leather and more acceptable. Keywords: Arabic gum, Fruit leather, Pineapple, Water Spinach
Co-Authors Mimi Nurminah Nikita Anastasya Ginting Nursalimah Tinambunan Rona J Nainggolan Suchi Andriani Maqfirah Lubis Terip Karo-Karo