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Effect of Ethepon as Ripening Stimulant on The Quality of Barangan Banana (Musa paradisiaca L) Fruit Shahila Putri Ridhyanty; Elisa Julianti; Linda Masniary Lubis
Jurnal Rekayasa Pangan dan Pertanian Vol 3, No 1 (2015): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Posharvest handling is an attemp to meet market demand of agricultural products ideal condition. This reaserch was conducted to determine the effect of ethepon on the quality of barangan banana using complete randomized design consisting of two factors, i.e the maturity of barangan banana (M) : (75-80% and 85-90%) and ethepon concentration (E) : (0 ppm, 250 ppm, 500 ppm, and 750 ppm). Parameters observed were moisture content, vitamin C content, titratable acidity, total sugar, total soluble solid (TSS), hardness, weight loss, pulp to peel ratio, color score and organoleptic value of color, flavor, and texture.The results showed that maturity level and ethepon concentration had highly significant effect on moisture content, vitamin C content, titratable acidity, total sugar, TSS, hardness, weight loss, pulp to peel ratio, color score, organoleptic value of color, flavor, and texture. Interaction of the two factors had highly significant effect on hardness and texture. The 85-90% maturity of barangan banana and 750 ppm concentration of ethepon produced the best quality of banana at three days storage. Keywords: barangan banana, ethepon concentration, maturity level

The Effect of Amount of Sugarcane Juice and Concentration of Skim Milk on The Quality of Sugarcane Juice Yoghurt Azmil Fuady; Sentosa Ginting; Linda Masniary Lubis
Jurnal Rekayasa Pangan dan Pertanian Vol 3, No 1 (2015): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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This study was conducted to determine the effect of amount of sugarcane juice and skim milk concentration on the quality of sugarcane juice yoghurt. 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 amount of sugarcane juice (T) : (10%,20%,30%,40%) and concentration of skim milk (S) : (12%, 13%, 14%, 15%). The parameters analyzed were protein content, total lactic acid, total dissolved solids, total microbes, ash content, viscosity, the hedonic value of color, aroma, and taste. The result showed that the amount of sugarcane juice had highly significant effect on total lactic acid, total dissolved solids, total microbes, ash content, and hedonic value of color and taste. Concentration of skim milk had highly significant effect on level of protein, total lactic acid, total dissolved solids, total microbes, ash content, and viscosity. The interaction between the two factors had highly significant effect on total dissolved solids, total microbes, had significant effect on total lactic acid, and had no significant effect on the level of protein, ash content, viscosity, hedonic value of the color, aroma, and taste. Amount of sugarcane juice of 40% and concentration of skim milk of 13% produced the best quality sugarcane juice yoghurt and more acceptable. Keywords : Skim milk, sugarcane juice, yoghurt

Effect of Ratio of Pineapple with Broccoli and Arabic Gum Concentration on the Quality of Fruit Leather Resti Juniarti Nainggolan; Linda Masniary Lubis; Zulkifli Lubis
Jurnal Rekayasa Pangan dan Pertanian Vol 3, No 1 (2015): 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 pineapple with broccoli pulps and several arabic gum concentration on the quality of pineapple and broccoli 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 broccoli pulps (B): (65%:35% ; 60%:40% ; 55%:45% ; 50%:50%) and arabic gum concentration (G): (0,6% ; 0,8% ; 1,0% ; 1,2%). Parameters analyzed were moisture content, ash content, vitamin C content, total soluble solid, crude fiber content, total acid, score of organoleptic values of colour, taste and texture and hedonic of organoleptic values of colour, flavor, taste, and texture. The results showed that ratio of pineapple with broccoli pulps had highly significant effect on vitamin C content, crude fiber content, total acid, score of organoleptic values of colour, taste and texture, and hedonic of organoleptic values of flavor and texture. Arabic gum concentration had highly significant effect on moisture content, ash content, vitamin C content, total soluble solid, crude fiber content and total acid. Interactions of the two factors had highly significant effect on vitamin C content and had no significant effect on moisture content, ash content,total soluble solid, crude fiber content, total acid, score of organoleptic values of colour, taste and texture, and hedonic of organoleptic values of colour, flavor, taste and texture. The ratio of pineapple and broccoli pulps of (55% : 45%) and arabic gum concentration of (1,2%) produced the best quality of fruit leather and accepted by the panelists. Keywords: Arabic gum,Broccoli, Fruit leather, Pineapple

Effect of Ratio of Soursop with Papaya and Arabic Gum Addition on The Quality of Fruit Leather Edy Syahputra Harahap; Terip Karo-Karo; Linda Masniary Lubis
Jurnal Rekayasa Pangan dan Pertanian Vol 3, No 2 (2015): 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 soursop with papaya pulps and several arabic gum addition on the quality of mixture of soursop and papaya 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 soursop with papaya pulps (S) : (70% : 30% ; 60% : 40% ; 50% : 50% ; 40% : 60% ; 30% : 70%) and arabic gum concentration (G): (0,6%, 0,8%, and 1%). Parameters analyzed were moisture content, ash content, vitamin C content, crude fiber content, total soluble solid, total acid, score of organoleptic values of colour, taste and texture and hedonic of organoleptic values of colour, taste, flavour and texture. The results showed that the ratio of soursop with papaya pulps had highly significant effect on moisture content, ash content, vitamin C content, crude fiber content, total soluble solid, total acid, score of organoleptic values of colour, taste, texture, and hedonic of organoleptic values of colour, flavor, taste and texture. Arabic gum concentration had highly significant effect on moisture content, crude fiber content, and had significant effect on vitamin C content, total acid. Interactions of the two factors had significant effect on moisture content. The ratio of soursop with papaya pulps of (30% : 70%) and arabic gum concentration of (1%) produced the best quality of fruit leather and more acceptable. Keywords : Soursop, Papaya, Arabic gum, Fruit leather.

The Effect Ratio of Pineapple with Melon and Sugar Concentration on The Quality of Ginger Hard Candy Connie Daniella; Linda Masniary Lubis; Rona J. Nainggolan
Jurnal Rekayasa Pangan dan Pertanian Vol 3, No 3 (2015): 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 pineapple and melon and sugar concentration on the quality of hard candy. This study was done by using completely randomized design with two factors, ie : ratio of pineapple and melon (N) (40% : 40%, 45% : 35%, 50% : 30%, 55% : 25%) and sugar concentration (G) (50%, 55%, 60%, 65%). The analyzed parameters were moisture content, vitamin C content, total acid, total soluble solid, ash content, sensory test (color, flavor, taste, and texture). The ratio of pineapple and melon gave significant effect on moisture content, vitamin C content, total acid, total soluble solid, ash content, and sensory test (color, flavor, taste, and texture). The sugar concentration gave significant effect on moisture content, vitamin C content, total acid, total soluble solid, ash content, and sensory test (color, flavor, taste, and texture). The interaction of the ratio of pineapple with melon and sugar concentration had no significant effect on moisture content, ascorbic acid content, total acid, total soluble solid, sensory test (color, taste, and texture), but gave highly significant effect on ash content, and gave high significant effect on sensory test (flavor). The best composition which gave the best effect on hard candy was 50% : 25% of pineapple ratio with melon and 65% sugar. Keywords : Ginger, hard candy, ratio of pineapple with melon, sugar concentration

The Effect of Ratio o Wheat Starch and Breadfruit Flours with Kinds of Stabilizer on The Quality of Breadfruit Cookies Kurnia A.K. Sitohang; Zulkifli Lubis; Linda Masniary Lubis
Jurnal Rekayasa Pangan dan Pertanian Vol 3, No 3 (2015): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Indonesia has imported much wheat flour, therefore a replace of wheat flour is needed to be found. The aim of this research was to find the effect of wheat starch and breadfruit flours with kinds of stabilizer on the quality of breadfruit cookies. The research was using completely randomized design with two factors, i.e ratio of wheat starch and breadfruit flour (S): (75%:25%), (60:40%), (45%:55%), (30%:70%) and kinds of stabilizer (P) : no stabilizer, gum arab, CMC and tween 20. Parameters analyzed were water content, ash content, fat content, protein content, fiber content, organoleptic value of flavor, taste, and texture. The results showed that the ratio of wheat starch and breadfruit flours had highly significant effect on the water content, ash content, protein content, fat content, fiber content, organoleptic value of flavor, taste, and texture. Kinds of stabilisizer gave highly significant effect on the water content, organoleptic value of flavor, taste, and texture. The interaction of ratio of wheat starch and breadfruit flours with kinds of stabilizer gave significant effect on the organoleptic value of texture. The ratio of wheat starch and breadfruit powder of 75%:25% and stabilisizer CMC (carboxy methyl cellulose) gave the best quality of breadfruit cookies. Keywords : breadfruit flours, cookies, kinds of stabilizer, wheat starch

The Effect of Sugar Consentration and the Fermentation Time of Kombucha Marni Otace Wulan Napitupulu; Setyohadi Setyohadi; Linda Masniary Lubis
Jurnal Rekayasa Pangan dan Pertanian Vol 3, No 3 (2015): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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The study was conducted to determine the effect of variations in sugar concentration and fermentation time on the quality of kombucha coffee. This study is one of the first steps to get a product that is more healthful from coffee. This research was conducted in July 2013 in the Laboratory of Food Technology, Faculty of Agriculture, USU, Medan, using a completely randomized design with two factors, namely variations in the concentration of sugar (G): (2, 4, 6, and 8%) and fermentation time (L): (5, 7, 9, and 11 days). The parameters analyzed were tannin content (%), pH, total soluable solid (oBrix), total microbial (x108 CFU/g), total acid (%), and organoleptic (color, aroma, and flavor). The results showed that variations in the concentration of sugar gave a significant effect on levels of tannin, pH, total soluble solids (TSS), total microbial (x108 CFU/g), and organoleptic taste, smell and color. Fermentation time gave a highly significant effect on levels of tannin, pH, total soluble solids (TSS), total microbial (x108 CFU/g),and organoleptic taste, smell and color. Interactions of the two factors had highly significant effect on levels of tannin, pH, total soluble solids (TSS), total microbial (x108 CFU/g), total acid (%), and organoleptic taste and smell. The best result was coffee kombucha with 8% sugar concentration and fermentation time of 5 days. Keywords: Fermentation time, kombucha coffee, sugar concentration

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