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
Rona J Nainggolan
Program Studi Imu dan Teknologi Pangan Fakultas Pertanian Universitas Sumatera Utara
Agriculture, Biological Sciences & Forestry Engineering

Published : 4 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 4 Documents
Search

 1 
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 Garlic Powder Concentration and Salt (NaCl) on the Quality of Tofu During Storage at Room Temperature Prita Lestari Ningrum; Rona J Nainggolan; Ridwansyah Ridwansyah
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 (231.814 KB)

Abstract

The research was conducted to determine the effect of garlic powder concentration and salt (NaCl) on the quality of tofu during storage at room temperature. The research had been performed using a completely randomized design with two factors, i.e. garlic powder concentration (B) : (0%), (3%), (6%), and (9%) and salt concentration (N) : (0%), (2,5%), (5%), dan (7,5%). Parameters analyzed were total microbes, pH of tofu, pH of submerged solution, moisture content, ash content, protein content, salt content, and sensory characteristics (color, aromatic, flavor, and texture). The results showed that garlic powder concentration had highly significant effect on total microbes, pH of tofu, pH of submerged solution, ash content, protein content, and sensory characteristics (color, aromatic, flavor, and texture). Salt concentration had highly significant effect on pH of tofu, pH of submerged solution, moisture content, ash content, protein content, salt content, and sensory characteristics (color, aromatic, and flavor). Interaction of both factors had highly significant effect on pH of tofu, pH of submerged solution, ash content, protein content, and sensory characteristics (aromatic and flavor). Garlic powder concentration of 6% and salt concentration of 5% was the best treatment for the quality of tofu. Keywords : Garlic powder concentration, salt concentration, tofu.
Influence Ratio of Pineapple with Papaya and Arabic Gum Concentration on The Quality of Fruit Leather Mei Sya Putri Lubis; Rona J Nainggolan; Era Yusraini
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 (166.029 KB)

Abstract

The aim of this research was to find the effect of ratio pineapple with papaya pulps and several arabic gum concentration on the quality of pineapple and papaya of mixture 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 pineapple with papaya pulps (P) : (65% : 35% ; 60% : 40% ; 55% : 45% ; 50% : 50%) and arabic gum concentration (K): (0,6%, 0,8%, 1% and 1,2%). Parameters analyzed were moisture content, ash content, vitamin C content, curb fiber content, total soluble solid, total acid, pH, score organoleptic values of colour, taste and texture and hedonic organoleptic values of colour, taste, flavour and texture. The results showed that ratio pineapple with papaya pulps provide highly significant effect on moisture content, ash content, vitamin C content, curb fiber content, total soluble solid, total acid, pH, 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 moisture content, vitamin C content, curb fiber content, total soluble solid, total acid, score organoleptic values of colour, taste and texture, and hedonic organoleptic values of texture. Interactions of the two factors had highly significant effect on moisture content, and had no significant effect on ash content, vitamin C content, curb fiber content, total solubility solid, total acid, pH, score organoleptic values of colour, taste and texture, and hedonic organoleptic values of colour, flavor, taste and texture. The ratio of pineapple with papaya pulps of (50% : 50%) and arabic gum concentration of (1,2%) produced the best quality of fruit leather and more acceptable. Keywords : Arabic gum, Fruit leather, Papaya, Pineapple.
Effect of Extraction Time on the Quality of Durian Peel Pectin Lenty Artha Siregar; Rona J Nainggolan; 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 (176.066 KB)

Abstract

This research was aimed to know the effect of extraction time on the quality of durian peel pectin and to know how to extract pectin and to add economic value of durian peel waste. This research was conducted using a completely randomized design with one factor, namely the extraction time, 1 hour, 2 hours, 3 hours, 4 hours and 5 hours. The parameters analyzed were yield, moisture content, ash content, equivalent weigh, methoxyl content, galacturonic level and colour. Extraction time had highly significant effect on yield, moisture content, ash content, equivalent weight, methoxyl content, galacturonic level, and had no effect equivalent weight and colour. 5-hour extraction produced the best quality durian peel pectin. Keywords : durian peel,  extraction time, pectin
Co-Authors Era Yusraini Herla Rusmarilin Lenty Artha Siregar Mei Sya Putri Lubis Mimi Nurminah Nikita Anastasya Ginting Prita Lestari Ningrum Ridwansyah Ridwansyah