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Zulkifli Lubis
Program Studi Imu dan Teknologi Pangan Fakultas Pertanian Universitas Sumatera Utara
Agriculture, Biological Sciences & Forestry Engineering

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The Effect of Boiling Time and Roasting Time With Clay Crock on The Quality of Roasted Durian Bean Chips Yulia Ester Pakpahan; Zulkifli Lubis; Setyohadi Setyohadi
Jurnal Rekayasa Pangan dan Pertanian Vol 2, No 3 (2014): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

This research was conducted to find the effect of boiling and roasting  time with clay crock on the quality of roasted durian bean chips. The research had been performed using factorial completely randomized design with two factors i.e of boiling time (A) :  (10, 15, 20 and 25 minutes) and roasting time with clay crock (P): (2, 2.5, 3, and 3.5 minutes) . The parameters analyzed were yield, moisture content, ash content, protein content, fat content, carbohydrate content and organoleptic values (color, taste and crispness). The results showed that the boiling time had highly significant effect on yield, moisture content, fat content, protein content, carbohydrate content, organoleptic values of color, taste and crispness. Roast frying time with clay crock had highly significant effect on yield, moisture content, ash content, fat content, protein content, carbohydrate content, organoleptic values of color, taste and crispness. The interaction of the two factors had highly significant effect on yield, moisture content, ash content, fat content, protein content, carbohydrate content, organoleptic values of color, taste and crispness. The 25 minutes of boiling and 3,5 minutes of roasting gave the best quality of chips. Keywords : durian bean chips, boiling time and roasting time with clay crock.
The Effect of Fresh Cow Milk and Dextrin Concentration on Quality of Instant Chocolate Drink Mellyana Nurhidayah; Sentosa Ginting; Zulkifli Lubis
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 (330.454 KB)

Abstract

This research was conducted to find the effect of fresh cow milk and dextrin concentration on quality instant chocolate drink. This research had been perform using factorial completely randomized design with 2 factors, i.e. fresh cow milk concentration (S): 15%, 25%, 35% and 45% and dextrin concentration (D) : 4%, 6%, 8% and 10%. Parameters analyzed were moisture content, solubility, fat content, protein content, orgnoleptic value of colour, flavor and taste.This research showed that freshcow milk concentration had highly significant effect on moisture content, solubility, fat content, protein content, organoleptic of value, flavor and taste. Dextrin concentration also had highly significant effect on moisture content, solubility, organoleptic value of colour, flavor and taste, and had significant effect on fat content and protein content. Fresh cow milk concentration of 45% and dextrin concentration of 8% produced best quality of instant chocolate drink. Keywords: Instant Chocolate Drink, Fresh Cow Milk Concentration,Dextrin Concentration.
Co-Authors Mellyana Nurhidayah Sentosa Ginting Setyohadi Setyohadi Yulia Ester Pakpahan